Novel approaches to reduce salt and fat content of baked cheese products
Lead Participant:
GREENCORE PREPARED MEALS LIMITED
Abstract
The UK consumes 318k tes of cheese in processed foods and 732k tes of cheese annually. The health
consequences of this are substantial, as 100g cheddar contains 50% of an adult's recommended daily intake of
total fat, 104% of saturated fats, and 25% of sodium. High fat and salt intake have been proven to increase
health risks in terms of heart disease, stroke and other cardiovascular diseases. This project is a collaboration
between Greencore, Arla UK, Sheffield Hallam University & ICL to develop a novel micro-formulation
technology that will enable the UK food industry to manufacture a healthy cheese product, which performs as
well in melting and baking processes as current high fat & salt alternatives. The technology will reduce salt and
fat content, by 10% & 20% respectively, in retail cheese, cheese ingredients, and ready meals and has the
potential to remove a total of 760 tes of salt & 15.2k tes of fat from the UK food chain pa.
consequences of this are substantial, as 100g cheddar contains 50% of an adult's recommended daily intake of
total fat, 104% of saturated fats, and 25% of sodium. High fat and salt intake have been proven to increase
health risks in terms of heart disease, stroke and other cardiovascular diseases. This project is a collaboration
between Greencore, Arla UK, Sheffield Hallam University & ICL to develop a novel micro-formulation
technology that will enable the UK food industry to manufacture a healthy cheese product, which performs as
well in melting and baking processes as current high fat & salt alternatives. The technology will reduce salt and
fat content, by 10% & 20% respectively, in retail cheese, cheese ingredients, and ready meals and has the
potential to remove a total of 760 tes of salt & 15.2k tes of fat from the UK food chain pa.
Lead Participant | Project Cost | Grant Offer |
---|---|---|
GREENCORE PREPARED MEALS LIMITED | £511,638 | £ 255,819 |
  | ||
Participant |
||
SHEFFIELD HALLAM UNIVERSITY | ||
IMPERIAL COLLEGE OF SCIENCE, TECHNOLOGY AND MEDICINE | £16,435 | £ 16,435 |
SHEFFIELD HALLAM UNIVERSITY | £250,626 | £ 250,626 |
INNOVATE UK | ||
ARLA FOODS LIMITED | £105,003 | £ 52,502 |
IMPERIAL COLLEGE LONDON |
People |
ORCID iD |
Gillian Winters (Project Manager) |