REMAC-reformulation via advanced cellulose materials for reduced sugar, fat and increased fibre

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.