10070873Project Nudge Fibre - Nudge Nutrition for Improvement In Societal HealthClosedCollaborative R&DInnovate UKUK Diets lack dietary fibre and nutritional research links this to both mild and chronic disease in gut health, diabetes and coronary disease to the low dietary fibre. UK fibre consumption consistently falls below the government guidelines in all age and socioeconomic categories. The proportion of people who are overweight or obese has increased in every age group (since 1993). Almost half of the poorest men and women are obese compared with just one-fifth of the richest. [https://ageing-better.org.uk/health-state-ageing-2022][0] Yet "Food on the Go" is a continually expanding food category with a significant portion of products in the pastry sub-category. Public Health education has failed to deliver the lifestyle changes necessary to impact community health. High Fibre Salt and Sugar(HFSS) regulations are emerging as a policy solution to address this challenge. The UK food industry produces significant volumes of fibre rich side streams that can be utilised to enhance product quality. Nudge Fibre is focused on using nudge nutrition to increase the fibre uptake inline and exceeding HFSS targets using new and novel approaches. Typically, the cheapest products lack dietary fibre, have poor HFSS scores and face significant consumer resistance to change. The development of high quality commercial bakery pastry will use UK sourced food side streams that are currently by-products of food processing that have lower carbohydrates, increased protein and up to 12x fibre content. The use of side stream products results in a UK supplied cost competitive product in a price and nutrition sensitive market. By using the nudge nutritional theory and cost-effective ingredients it will deliver levels of fibre in high volume "food on the go" and value range products to increase consumption of dietary fibre and nutritional's, that can be applied across a wide range of applications ensuring the highest possible impact. The project will focus on the sensory, performance and mechanical properties of increasing the levels of fibre in industrial bakery pastry products. The use of modern food science to prove that the scope for high quality products can be developed cost effectively in industrial manufacturing processes. The project will combine industrial production methods with novel formulation and state of the art sensory analysis to develop a clear route to market. [0]: https://ageing-better.org.uk/health-state-ageing-2022