CAFRE leads reformulation for healthier food products

Date published: 2 January 2025

The College of Agriculture, Food and Rural Enterprise (CAFRE) continues to be a key player in advancing the reformulation of food products, aligning with UK government guidelines to improve public health outcomes.

By collaborating with the Food Standards Agency (FSA), CAFRE has focused on reducing sugar, fat, and calorie content in a variety of food products while maintaining the sensory appeal that consumers expect. This work not only contributes to better health outcomes but also supports the food industry in meeting nutritional targets.

One of CAFRE’s notable achievements is its involvement in reformulating popular products such as breakfast goods and desserts. These products are traditionally indulgent and calorie-dense, making them ideal candidates for reformulation. Through the use of research, food science and technology expertise and world class facilities, CAFRE has successfully reduced the levels of sugar and fat in these items without compromising taste, texture, or overall consumer satisfaction.

The reformulation of scones, for instance, saw significant reductions in sugar content while retaining the buttery, crumbly texture that makes them a favourite among consumers. Cheesecake reformulations replaced traditional high-fat ingredients with lower-calorie alternatives, achieving a creamy texture that rivals their full-fat counterparts. Similarly, ice cream reformulation focused on utilising fibres and natural sweeteners to deliver a reduced sugar treat with the rich, smooth consistency consumers love. These efforts illustrate how innovation in food technology can address health challenges without sacrificing quality.

CAFRE places a strong emphasis on sensory testing, conducting consumer panels to refine formulations and ensure public acceptance. A recent visit by the DAERA Minister Andrew Muir MLA afforded him the opportunity to assess the sensory (organoleptic) properties of some product.

CAFRE is currently embarking on an exciting new reformulation project involving pancakes, a staple breakfast item loved across the UK and Ireland. The aim is to develop a healthier version of this classic by reducing the sugar and salt content, while preserving the soft, fluffy texture and delightful taste that make pancakes so appealing. This project, like its predecessors, is being conducted in collaboration with the FSA, ensuring alignment with government nutritional targets and consumer expectations. The outcomes of the pancake reformulation project are planned to be shared with the public and bakery industry in March 2025.

Beyond product reformulation, CAFRE’s efforts contribute to broader industry goals by providing technical support to local food producers. Many small and medium-sized enterprises (SMEs) face challenges in navigating the complex process of reformulating products to meet nutritional standards. CAFRE’s expertise bridges this gap, helping businesses innovate and comply with regulations while staying competitive.

For further information, visit the CAFRE website and follow @Discover CAFRE