Public Funding for Mars Wrigley Confectionery UK Limited

Cocoa beans are the key raw material in chocolate manufacturing. In West Africa, where 70% of the cocoa imported and consumed in the UK is produced, the chocolate industry has identified Cacao Swollen Shoot Disease (CSSV) as the major constraint to productivity. A cacao farm with CSSV will suffer declining yields and hence a declining income from what is often the only cash crop being grown. To limit the spread of this disease a diagnostic test is needed that can detect trees which are infected with CSSV, well in advance of any visible signs of the disease. This can facilitate prompt control of CSSV in a growing regions and allow testing of nursery material to ensure disease-free plants are planted. In this proposal, based on success with a previous early stage project, we will develop and optimise a methodology and associated instrumentation to detect CSSV in plant material. Our approach will be to develop a robust, inexpensive and rapid field-based test comprising a detector and test consumables, in a format suitable for use by unskilled personnel, thereby enabling their widespread deployment in the field. This will have a significant impact on the economic prospects of cacoa farmers in West Africa.

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.

Cocoa beans are the key raw material in chocolate manufacturing. In West Africa, where 70% of the cocoa imported and consumed in the UK is produced, the chocolate industry has identified Cacao Swollen Shoot Disease (CSSV) as the major constraint to productivity. A cacao farm with CSSV will suffer declining yields and hence declining farmer income from what is often the only cash crop being grown. To limit the spread of this disease it is essential to develop diagnostic test that can detect presymptomatic infection facilitating its prompt control. In this proposal we will develop a suitable methodology and associated instrumentation to detect CSSV in crude plant extracts. Our approach will employ paper based detection assays suitable for rapid application that can be used in formats that enable unskilled personnel to operate them, thereby enabling their widespread deployment in the field. This will have a significant impact on the economic prospects of cacao farmers in West Africa.

The project’s goal is to provide a novel sugar replacement ingredient to the global food market. The ingredient is a specialist carbohydrate sustainably manufactured from a marine microalgae. The project will demonstrate new technology at industrial pilot scale to grow microalgae and purify the product from the microalgae cultures. The project brings together Glycomar Ltd (UK), an SME company specialising in the discovery and development of novel polysaccharide products, MicroA AS (Norway) an SME company specialising in technology for production of microalgae, and a market leading food company. These partners bring together the right skills to develop a game changing sugar replacement product, which will improve the health profile of confectionery and other foods.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

Food scientists from Heriot-Watt University and the University of Edinburgh have reported that proteins extracted from the Quorn production process could be used to replace less sustainable animal-based proteins in food formulations, and to act as fat replacers for the design of novel healthier products. The University researchers and Marlow Foods (producer of Quorn) team up again, this time with additional partners Mars Chocolate and New-Food Innovation, to assess the feasibility of producing and extracting these proteins on a large scale. Ultimately these proteins could be used as natural foaming, emulsifying or gelling agents in innovative food products with environmental, health and economic benefits for society.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.

CELLDEX aims to deliver a pleasurable, great tasting chocolate confection with a reduced calorie and sucrose content that will appeal to consumers as an attractive alternative to standard chocolate confections. To achieve this, the project will develop a process to produce a new low calorie bulk sugar replacer from sustainable sources. The new ingredient must out-perform currently available alternatives in providing high quality chocolate confections without undesirable side effects at a reasonble price. The impact of the new ingredient on human physiology will be tested to determine its low calorie credentials and determine the threshold of tolerability. The new ingredient will eventually be available to the food industry and enable the formulation of a range of healthier reduced sugar foods. The availability of tasty but healthy snacks has a role to play in fighting the trend of increasing obesity and type 2 diabetes.