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

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The REMAC project aims to demonstrate the 30% reduction of sugar and or fat and the addition of fibre toconfectionary, bakery and sauce products. This will be achieved through the use of highly functional naturalcellulosic materials produced from root vegetable sources as substitute for the sugar or fat. The success of thisproject will make a significant contribution to the production of healthier food products. Which support thegovernment aims of increasing fibre intake to 30g per day and reduce fat and sugar, helping in the longer termto reduce the related health issues and the associated costs to consumers and the health service.