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 development of the 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.
This database tool is now available for members to access.
If you have any comments or suggestions please contact firstname.lastname@example.org