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 – support@campdenbri.co.uk.
Promotional restrictions in the UK for products that are high in fat, sugar and salt (HFSS)
Updated. An open consultation for England was opened in December 2022 on the introduction of secondary HFSS legislation for the further advertising restricti...
The ultra-processed food challenge
UPF often describes the ingredients within a food or drink, not the necessarily the product itself. Nutritional research on UPFs has demonstrated some intere...
Key considerations for safe and successful reformulation
There are lots of reasons to replace ingredients and reformulate – but how do you do it safely? Here we explore some key considerations for the safe replacem...
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...
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.
Clean label sugar reduction
Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products.
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.
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 ...