REMAC-reformulation via advanced cellulose materials for reduced sugar, fat and increased fibre
Lead Participant:
CELLUCOMP LIMITED
Abstract
The REMAC project aims to demonstrate the 30% reduction of sugar and or fat and the addition of fibre to
confectionary, bakery and sauce products. This will be achieved through the use of highly functional natural
cellulosic materials produced from root vegetable sources as substitute for the sugar or fat. The success of this
project will make a significant contribution to the production of healthier food products. Which support the
government aims of increasing fibre intake to 30g per day and reduce fat and sugar, helping in the longer term
to reduce the related health issues and the associated costs to consumers and the health service.
confectionary, bakery and sauce products. This will be achieved through the use of highly functional natural
cellulosic materials produced from root vegetable sources as substitute for the sugar or fat. The success of this
project will make a significant contribution to the production of healthier food products. Which support the
government aims of increasing fibre intake to 30g per day and reduce fat and sugar, helping in the longer term
to reduce the related health issues and the associated costs to consumers and the health service.
Lead Participant | Project Cost | Grant Offer |
|---|---|---|
| CELLUCOMP LIMITED | £306,786 | £ 214,750 |
Participant |
||
| MARS WRIGLEY CONFECTIONERY UK LIMITED | £40,501 | £ 20,251 |
| UNIVERSITY OF READING | £241,500 | £ 241,500 |
| ADVANCED MICROWAVE TECHNOLOGIES LTD | £229,305 | £ 160,514 |
| MACPHIE LIMITED | £37,155 | £ 18,578 |
People |
ORCID iD |
| Eric Whale (Project Manager) |