Novel Strategies to Reduce Fat in Convenience Poultry Ranges

点击翻译按钮获取中文摘要

This project will investigate the ability to reduce levels of fat content in products that are currently friedwithout inhibiting quality and taste. This project will investigate the ability to produce a product with lowercalorie content. The project partners will work together to ensure that project is in line with the macro healthtrend of the food market. The project specifically focuses on the high level challenge of reducing the levels ofsaturated fat and total fat. The aim of the project is improve products which ordinarily have rather high caloriecontent, whilst calorie content is improved. It is essential that the products remain appealing and that theirconsumer appeal will increase, in order to make the products commercially viable. This will be achievedthrough analysis of the current landscape, kitchen, pilot and factory trials and market research to gaugeconsumer reaction. This project will deliver a first to market solution to give the leading edge, whilst attributingto a global first in this area of the food market.