Project team: Rachel Rosin, Charles Speirs, Sally Godfrey
Running: Jan 2013 – Dec 2015
Project Number: 128880
The UK has one of the highest rates of obesity in Europe. According to figures from The Department of Health, 60% of
adults and a third of 10 and 11 year olds are overweight or obese. Much of the calorie reduction required to target obesity is aimed at sugar
and fat. There is a range of new intense and bulk low and no calorie sweeteners available to manufacturers.
However, they are not all suitable or permitted for all applications and markets. In bakery products, sugar and fat
reduction must be tackled simultaneously to reduce calories. This project will focus on calorie reduction of food and beverages while
attempting to maintain the organoleptic properties of the respective products. It will challenge sugar and fat limits to assess how low we
can go without compromising product attributes.