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
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.
Current status of the project
Work was undertaken with consumers at a central location which assessed the acceptability both portion size and increasing aeration as a way of reducing both sugar and calories. In cake bars 80% of consumers did not reject individually wrapped cake bars with (up to) a 31% reduction in portion size. The work on aeration indicated that this would be an acceptable method of reducing portion weight, sugar and calories in desserts. An R&D report on this work will be published shortly..
Work for 2020 will include looking at the use of novel fibres and sweetness boosting natural flavours
as a possible approach to sugar reduction. The products that will be investigated will
from one or two of the Public Health England 9 sugar reduction categories. The categories will be
chosen from ice cream, lollies and sorbets; morning goods; puddings; sweet confectionery; or sweet
spreads and sauces.