Public Funding for Frutarom (UK) Limited

Jnck Bakery is on a mission to re-define junk food and show that health and indulgence can come together. Jnck Bakery wishes to develop two further bakery products that are HFSS compliant, low in sugar, reduced saturated fat and with added protein, fibre. With over two thirds of the UK adult population overweight or obese, Jnck believes it can positively impact the nutrition of the nation through it's innovative bakery products. Jnck will identify the bakery products it develops through understanding the market and where the value/volume/growth is for maximum impact. With the introduction of two new bakery products,, Jnck believes it can remove 2,400 tonnes of sugar and 600 tonnes of saturated fat from the supply chain in the next three years. Furthermore, it believes it can add in 750 tonnes of fibre and 300 tonnes of fibre. This will support the government's HFSS regulations, introduced to tackle obesity. Beyond its impact to the nutrition of the nation, Jnck believes that by 2027 it will create circa 150 jobs throughout its supply chain from the £23m annual revenue forecast. Finally, Jncks frozen supply chain will support the reduction of food wasteage and will support the reduction in plastic, as it adopts 100% recyclable packaging

Products in the savoury snacking market have a typically negative health perception being high in fat and salt. Whilst it is possible to reduce these, it often leads to a compromise in flavour, texture and lack of consumer appeal in the premium snacking market. The collaboration between Kettle Foods Ltd, Frutarom (UK) Ltd and The University of Lincoln will aim to develop a range of products within the savoury snacking category that optimise the nutritional composition by reducing fat and salt as well as increasing the fibre content without compromising the taste and texture delivery of the snack. The project goal is to provide a permissible healthier snacking range with a positive impact on the long term health of the nation, giving new market opportunities

This project will address the emerging consumer requirements for the manufacture of 'healthier foods'. There will be particular focus on the development of a class of ingredients, known as ‘process flavours’ with seafood-type flavour characteristics. Process flavours are generally made by heating together food ingredients, including sugars, fats and amino acids. The project will focus on the development of process flavours which possess additional health-promoting properties. The main objectives of the project are to develop: • Functional ingredients derived from seafood that enable development of reduced salt products with longer shelf-lifes • Nutritionally rich seafood process flavours from low cost feedstocks that contain long-chain w-3 PUFAs, possess reduced salt content and enhanced shelf-life Innovative aspects of the project are the development and use of novel ingredient sources to prepare the process flavours. The project is funded by the UK Technology Strategy Board and Frutarom UK.

Awaiting Public Summary

Awaiting Public Summary