750133Feel fuller soupsClosedVouchersInnovate UKThe Soup manufacturing industry has enjoyed considerable growth in recent years due to changes in eating habits of consumers and its association with wholesome, healthy and natural products.Recently a number of manufacturers have introduced soup formulations that increase satiety. These formulations are typically based on Protien, Carbohydrate and/or fibre enrichment.Redemption Food Ltd is welcoming the opportunity to work with a research provider to create new recipes and formulations that increase satiety, whilst maintaining a balanced nutrient delivery and sensory characteristics The proposed innovation activities focus on the development of a basic soup recipe that could be custom modified to provide varied sensory experience and maintain satiety. the use of oats to fortuify soup formulations seems paricularly promising as they contain 16% protien and 10% fibre. Thus a series of formulations incorparating oats at various levels would be developed and compared for both their sensory characteristics and perfomance in satiety. more over nutrient content will be characterised using analytical excercises and specialised software.