sugar

The FDF has launched a guide to help small producers facing reformulation barriers in the war on sugar.

The free content for small and medium-sized companies was developed by Leatherhead Food Research.

It includes information on the regulatory framework, key issues on consumer taste and other technical issues.

The guide covers categories such as soft drinks, dairy and baked goods and also features advice on ingredient and labelling considerations.

“Our member companies are constantly innovating to meet the demand from shoppers and consumers for great-tasting, nutritious and affordable foods and drinks. Sugar reduction is a major focus as consumers look increasingly closely at the sugars in their diets,” said FDF director general Ian Wright.

“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, 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.”