102705Novel Strategies to Reduce Fat in Convenience Poultry RangesClosedCollaborative R&DInnovate UKThis project will investigate the ability to reduce levels of fat content in products that are currently fried without inhibiting quality and taste. This project will investigate the ability to produce a product with lower calorie content. The project partners will work together to ensure that project is in line with the macro health trend of the food market. The project specifically focuses on the high level challenge of reducing the levels of saturated fat and total fat. The aim of the project is improve products which ordinarily have rather high calorie content, whilst calorie content is improved. It is essential that the products remain appealing and that their consumer appeal will increase, in order to make the products commercially viable. This will be achieved through analysis of the current landscape, kitchen, pilot and factory trials and market research to gauge consumer reaction. This project will deliver a first to market solution to give the leading edge, whilst attributing to a global first in this area of the food market.