Less sugar in food

Product development is dictated by a new target nutritional value profile at Brüggen

Less sugar in food – this is a current trend. For the number of obese people is rising dramatically all over the world. The Innovation Day takes place at Brüggen once a year. This is where the Brüggen product developers from the various production sites come together with their coworkers from the sales, quality assurance and purchasing departments in order to discuss the latest trends in the sector and to present product ideas accordingly. The innovations shown seize upon the wishes and requirements of consumers and customers.

Market demand: Reduction of sugar & co.

The pre-occupation with sugar content, its reduction and substitution is a leading issue of the industry, particularly in Germany, which also dominated the Innovation Day 2017. Brüggen has reacted to this by creating its very own target nutritional value profile. The concept devised by the product developers at Brüggen embraces in-house target values for fats, saturates, sugar and salt, which were determined for the various product groups.

Recipe development: The new Brüggen way

Several sources provided the basis for the new Brüggen target nutritional value profile: The Brüggen product developers were guided by the EU pledge, the voluntary self-commitment of the European food and beverage industry. The nutritional criteria compiled therein came about on the basis of recognised scientific evidence and/or in consideration of national and international dietary guidelines. Moreover, the “UK Traffic Lights”, the traffic light labelling on food packaging used in Great Britain, were also taken as a basis. This visual system makes it easy for consumers to understand the content of health-related nutrients. In addition, the dietary guidelines and recommendations of the EU, documented in the EU Guidelines, were also incorporated when devising the target nutritional value profile. The members of staff working in the research and development department at Brüggen applied all of these sources to establish the values of relevance for production at Brüggen.

The objective: Green lights for nutritional values

This data was used as a basis to set up an in-house traffic light system specifying target values for fats, saturates, sugar and salt. Different values apply here depending on the product group. The defined goal is to get into the respective “green range” in relation to nutritional values with each Brüggen product. All product groups will be successively examined and the recipes of the corresponding products will be adapted as required. The new Brüggen guidelines will be taken into account from the very beginning in the development of new products. The demands made by customers for a reduction in sugar content in cereals, mueslis & co. are being addressed by Brüggen with its new target nutritional value profile.

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