Sugar reduction
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Research into clean label sugar reduction
New targets, the sugar levy and consumer demands present major challenges for our industry. Alternative ingredients and modifying processes can be difficult. This new project, will review and explore clean label and processing solutions to optimise reductions without affecting product acceptability or functionality and investigate portion size and consumer choice.
Sugar reduction is a hot topic as government targets and consumer demands change
The challenge many food businesses face is the need to review their product labels to bring them in line with the redevelopment of existing lines. In this webinar, Ruth Price (UK/EU Harmonised Regulatory Affairs Manager), will explain the impact of sugar reduction on food labelling.
Upskilling the baking industry to help meet the sugar reduction targets
By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers. The baking sector is a vitally important part of the food manufacturing industry and in the UK is a £3 billion industry and employs over 20,000 people. With potentially so many vacancies, it’s essential that bakery industry takes action to tackle the issue of skills and training.
Clean label sugar reduction
This project aims to take an alternative approach by understanding how far sugar can be simply removed before product quality is compromised to an unacceptable level or functionality is lost and the need arises to intervene via the use of clean label and/or processing solutions to optimise the level of reduction that can be achieved.
You may also be interested in
Key services
Product cost optimisation
Identify the best ways to unlock elusive value in your food and drink products
Bakery product development
Product innovation and reformulation is essential in the highly competitive bakery sector.
Gluten free product development
Assessing the gluten content and gluten-free status of raw materials and products.
Nutrition, diet and health
Nutrition and health has become increasingly important across the entire food supply chain.
Product development training courses
Explore our product development related courses including; Sugar reduction in foods and New product development
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Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207