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Optimising Food Composition: Fat, Sugar, Salt and Fibre - Webinar
Following two successful consortia-building workshops an online Webcast will be held to promote the forthcoming Innovate UK collaborative R&D call to reduce salt, sugar, fat and increase dietary fibre across the whole food chain.
This competition will open in October, and business-led consortia will be invited to submit projects that reduce either salt, sugar, fat and/or increase dietary fibre across the whole food chain from primary production to food manufacturing.
With up to £10m available for Collaborative R&D the competition will support these aims ensuring that:
- any new materials are sustainably sourced
- calorific content is optimised ensuring healthy food choice
- and that foods remain appealing or increase in their appeal to humans
Who should attend?
- Those involved in primary production, food processing and manufacturing and the retail environment (both in commercial companies and research organisations)
- Providers of solutions
- novel ingredients
- novel process
- novel technologies
Information on the Competition can be found through this link
The link to the Webcast will be sent to all registered delegates just prior to the event.
Date and time
- Start Date :
- End Date:
- Duration :
- 14:00 16:00
- Type :
- Venue :