Sugar reduction

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.

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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.

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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.

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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.

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You may also be interested in

Key services

Strategic planning

Product cost optimisation

Identify the best ways to unlock elusive value in your food and drink products

Bakery product development

Bakery product development

Product innovation and reformulation is essential in the highly competitive bakery sector.

Gluten free product development

Gluten free product development

Assessing the gluten content and gluten-free status of raw materials and products.

Novel ingredients

Novel ingredients

We can help you look into the potential of novel ingredients.

Nutrition, diet and health

Nutrition, diet and health

Nutrition and health has become increasingly important across the entire food supply chain.

Pet food product development

Pet food product development

All our services are available to support the pet food industry.

Pilot plant facilities

Pilot plant facilities

Food and drink pilot plant facilities, covering over 3000m2.

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

Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207

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