Novel Strategies to Reduce Fat in Convenience Poultry Ranges

该项目将研究在不影响产品质量和口感的情况下降低现有产品中脂肪含量的能力。这个项目将研究生产低热量产品的能力。项目合作伙伴将共同努力，确保项目符合食品市场的宏观健康趋势。该项目特别关注降低饱和脂肪和总脂肪水平的高水平挑战。该项目的目的是改善通常具有相当高的卡路里含量的产品，同时提高卡路里含量。为了使产品在商业上可行，产品保持吸引力并增加消费者吸引力是至关重要的。这将通过分析当前的景观、厨房、试点和工厂试验以及市场研究来衡量消费者的反应来实现。该项目将提供第一个推向市场的解决方案，以提供领先优势，同时在食品市场领域成为全球第一。

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.