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Ingredients: meet nutritional targets

Project title: Ingredient selection to meet compositional and nutritional targets
Member Funded Research project number: 140908

Why are we undertaking this project?

Many factors are driving food and drink product formulation/ingredient selection to reach nutritional goals. This is a technically complex process; however, food retailers and manufacturers are driven to improve the nutritional composition of their products to meet consumer demand, make nutrition and health claims, and meet increasing social responsibility.


What are we doing as part of this project?

Developing a database tool to guide ingredient selection during formulation against compositional and nutritional targets.


Current status of the project

This project has been developing a tool which will help members select ingredients when formulating products to achieve compositional and nutritional targets. Case studies were conducted to investigate methods that address a range of nutritional drivers, e.g. reduction of sugar and fat in cheesecake and ice cream, allowing initial development of the database. Earlier this year, the database tool was further steered by members following an online review of proposed content and the updated prototype was demonstrated at the Autumn Nutrition and Health MIG. Final adjustments are now being made before the information is released to members.

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Project timeline


Timescale:
Jan 2017 – Dec 2019

Project outputs

Related categories to this project

NPD and reformulation Nutrition and wellbeing