From May 2019
Calorie reduction and fibre enhancement
A new research project is aiming to:
- increase understanding of the function of fibre in products
- investigate the potential for calorie density reduction using fibre
- assess the different forms of fibre on the market
This member-funded research project started this year and will run to the end of 2021. In 2019 the project will carry out a review of existing fibres and their functionality, conduct a horizon scan of new fibre sources, produce a prototype food product to demonstrate the role of fibre in calorie density reduction, and develop a method for specific dietary fibre determination.
Later in the project, research into consumer perception and acceptability of fibre enhanced products and a toolbox for mitigating undesired effects of fibre enhancement will be carried out.
The project team is currently looking for input from members on the research. Should it be focused and in depth, or provide a broader overview? Are you interested in certain model systems or fibre types?
Contact: Michael Adams
+44(0)1386 842284
michael.adams@campdenbri.co.uk