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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.”


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