Reducing sugar consumption is essential for health but a huge challenge for the food industry. Reducing sugar in food is not just about replacing sweetness, but
also about the challenge of maintaining functional properties which impact on
the final product texture.
This project creates a food solution that addresses these challenges and delivers sugar reduced cakes and biscuits while delivering functional and flavour integrity as well as nutritional value. The project leverages the unique sugar-based technology developed by DouxMatok and also benefits from the expertise of Givaudan, the University of Reading, Puratos and Strauss.
Project Leadership: Julia Rodriguez Garcia – University of Reading
Participating organisations:
