Why are we undertaking this project?
There has been a lot of focus on identifying suitable alternative ingredients for sugar reduction in recent years (e.g. sweeteners). However,
these are not always well accepted by consumers who are increasingly demanding clean label solutions.
What are we doing as part of this project?
Understanding how much sugar can be removed before product quality is compromised to an unacceptable level or functionality is lost. The smallest
portion size consumers will accept before they buy two of the same product will also be explored, as well as the effectiveness of two clean
label approaches in composite products.