The College of Agriculture, Food and Rural Enterprise (CAFRE) is continuing to collaborate with the Food Standards Agency (FSA) to reduce sugar, fat, and calorie content in a variety of food products.
The focus is to maintain the sensory appeal that consumers expect while lowering the calorie content to contribute to better health outcomes, while also supporting the food industry in meeting nutritional targets.
One of the main notable achievements so far for CAFRE, is its involvement in reformulating popular products such as breakfast goods and desserts. These products are traditionally indulgent and calorie-dense, making them ideal for reformulation.
Through the use of research, food science and technology expertise, CAFRE has successfully reduced the levels of sugar and fat in these items without compromising taste, texture, or overall consumer satisfaction.
CAFRE
The reformulation of scones saw significant reductions in sugar content while retaining the buttery, crumbly texture that makes them a favourite among consumers.
Cheesecake reformulations replaced traditional high-fat ingredients with lower-calorie alternatives, achieving a creamy texture that rivals their full-fat counterparts.
Similarly, ice-cream reformulation focused on utilising fibres and natural sweeteners to deliver a reduced sugar treat with the rich, smooth consistency consumers love.
A recent visit by the Department for Agriculture, Environment and Rural Affairs (DAERA) Minister Andrew Muir saw him take the opportunity to assess the sensory properties of some product.
CAFRE is now in the process of a new reformulation project involving pancakes. The aim is to develop a healthier version of this classic by reducing the sugar and salt content, while retaining the “fluffy” element.
The project is being conducted in collaboration with the FSA to ensure alignment with government nutritional targets and consumer expectations.
The outcomes of the pancake reformulation project are planned to be shared with the public and bakery industry in March 2025.
