Sugar reduction

Sugar reduction in food is hot topic as government targets and consumer demands changes. Below is a series of articles on sugar reduction in food. To find out more about how to reduce sugar in food get in touch –

People preparing food in a kitchen with sensory booths attached

Tools for streamlined and successful product development

Two solutions to help your product development effectively and efficiently keep pace with market demand – facilitating a complete understanding of your produ...

Range of high fat, salt and sugar foods

Promotional restrictions in the UK for products that are high in fat, sugar and salt (HFSS)

An open consultation for England was opened in December 2022 on the introduction of secondary HFSS legislation for the further advertising restrictions on TV...

Reducing sugar with extruded flour

Reducing sugar with extruded flour

When did you last consume some sugar? Chances are it was probably today. It’s a difficult ingredient to avoid,


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.

Research project
Finger pointing at nutritional values label on food packaging

Clean label sugar reduction

Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products.

Range of sugar in piles on tray

Sugar reduction in the UK and the implications for labelling

This session explains the impact that sugar reduction is having on labelling practices for food business in the UK.


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.

Pilot plant

The role of the pilot plant

When designing healthy products with reduced levels sugar, fat or salt, or increased levels of nutrients such as vitamins, minerals and fibre, initial small ...


Contact an expert