This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Advice on reformulating to reduce sugar

08 August 2016

The Food and Drink Federation (FDF) has published a guide, developed by Leatherhead Food Research, to help small producers considering reformulation. 

The new guidance sets out the regulatory framework covering the reduction of sugars, key considerations when reducing sugars or using sugar replacers and factors affecting the consumer acceptability of sugar replacers. It also covers the different challenges and opportunities in reducing sugars in the soft drinks, dairy and baked goods categories, and discusses ingredient and labelling considerations.

Ian Wright, FDF director general said: “Our member companies are constantly innovating to meet the  demand from shoppers and consumers for great tasting, nutritious and affordable foods and drinks. Sugars reduction is a major focus as consumers look increasingly closely at the sugars in their diets. This presents both challenges and opportunities. Recipe changes need to pass the consumer acceptance test to be successful, lasting and beneficial to consumer health. FDF is committed to giving our members - particularly small and medium sized businesses without large R&D resources - the help they need to reformulate their products successfully.”

Jenny Arthur, head of nutrition and product development at Leatherhead Food Research, said: “Reformulating products is a challenging task, as sugars are multifunctional ingredients delivering a variety of roles in different products. We hope this guide will give companies practical advice to help them create products with an overall reduction in sugars, while still delivering on taste, texture and mouthfeel.”


Contact Details and Archive...

Print this page | E-mail this page

MOST VIEWED...


Article image Food Processing Awards 2018: your finalists

Our annual Food Processing Awards are designed to acknowledge and recognise companies for their excellence and innovation within the UK food and beverage engineering sector. This year the Awards ceremony will be held at the DoubleTree by Hilton Hotel, Coventry on the evening of the annual Appetite for Engineering event – 18 October.Full Story...

Article image Keeping the Heinz lines moving

A major upgrade project at the Kraft Heinz plant in Wigan has seen more than 100 variable speed drives installed to control conveyors in the pasta filling line production area. Find out more about this project. Full Story...

Two robots are better than one

A recipe for continuous improvement success

Digitalisation as a growth enabler

https://ppma18-visitor.reg.buzz/Media%20Partner%20-%20Food%20Processing%20%20banner