Europastry joins the 'fashion' of reducing sugar

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Date: 10-Apr-2018

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Source: foodretail.es

The company integrates into the Sweetfood project, which seeks to reduce the amount of refined sugar in the formulation of food and beverages.

 

Europastry has announced its integration to the Sweetfood project, which seeks to lay the foundations to reduce the amount of refined sugar in the formulation of food and beverages, through the use of new sweeteners of natural origin.

Europastry joins the 'fashion' of reducing sugar

 

This initiative aims to develop new food products that have a substantial decrease in the original sugar content without conditioning the organoleptic and rheological characteristics (for liquids) of the product.

 

The technological innovation of the project involves identifying the best alternatives of natural sweeteners and creating a specific formulation that adapts to the characteristics of the food to which it is destined. In this way, the conditions of preparation of the food or drink, as well as their intrinsic properties, will determine the specific requirements of the sweetener to be used, obtaining a customized design for each application, explains the brand.

 

Europastry joins in this way several companies that form a consortium with four research centers that lead this initiative, and which is part of the CIEN R&D program promoted by the Center for Industrial Technological Development (CDTI), which contributes to compliance with the policies of the World Health Organization (WHO). The project is already being developed and is expected to be completed in 2021. It is a project whose execution involves an investment of approximately six million euros.

 

In terms of health, Europastry launched the Pafort research project in 2017, together with the Technological Center for Nutrition and Health (CTNS), which aims to develop multi-fortified bakery products with vitamin B12, thus responding to the lack of this vitamin that they present certain population groups such as vegans, strict vegetarians or elderly people. It is also part of the Nutriprecisión research project, promoted by Feder, CIEN and CDTI, which seeks to develop new food products that help prevent the effects of aging and improve the quality of life of older people.

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