Enhancing the Cunsumer Perception of Reduced fat foods

Outputs include a set of design rules which food manufacturers can use to create reduced fat foods with improved sensory quality in terms of perception of fat content, and thus increase their uptake by consumers. (This part has been led by the Institute of Food Research, Norwich)
As part of our published rheo-imaging study we demonstrated that, at extremely high volume fraction, our emulsions will only yield once the droplets start to rupture. This gives a mechanism for controlled release. (This part has been led by the University of Edinburgh)