Grant: Applied Research and Development Grants - Level 1
Collège Montmorency
$25,000.00
Development of a Sugar-free Nougat
FY 2017-18
Summary
The aim of this research project is to develop a sugar-free nougat formulation by replacing sucrose, honey and corn syrup, in the original recipe, with the right mixture of bulk and intense sweeteners while adding a biosourced fiber rich polymer to enhance the texture. The final product should achieve the same taste and texture as standard sugar-based nougat. The challenge is to maintain mouthfeel and mechanical requirements with a conjunction of sweeteners and polymer fillers with adjusted proportions in the formulation. The added bonus of developing such a product will be to achieve a healthier snack bar with enhanced fiber content and zero added sugar, while meeting the consumers ever growing demand for calorie wise natural products.
Program
Applied Research and Development Grants - Level 1
Recipient
Location
Quebec, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
513920-2017
Name nom
Bellemare, Renaud
Department département
Siège social
Organization id
33162
Institution établissement
Collège Montmorency
Province en
Québec
Province fr
Québec
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2017
Competition year année de concours
2017
Award amount
25000
Program id
CARD1
Program name en
Applied Research and Development Grants - Level 1
Program name fr
Subventions de recherche et développement appliquée - niveau 1
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1561
Committee name en
Applied Research and Development Grants
Committee name fr
Subventions de recherche et développement appliquée
Area of application code
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
Research subject code
6101
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food chemistry and analysis
Research subject fr
Chimie alimentaire et analyse
Partie
1
Nb partie
1
Application title
Development of a Sugar-free Nougat
Keyword
NSERC
Application summary
The aim of this research project is to develop a sugar-free nougat formulation by replacing sucrose, honey and corn syrup, in the original recipe, with the right mixture of bulk and intense sweeteners while adding a biosourced fiber rich polymer to enhance the texture. The final product should achieve the same taste and texture as standard sugar-based nougat. The challenge is to maintain mouthfeel and mechanical requirements with a conjunction of sweeteners and polymer fillers with adjusted proportions in the formulation. The added bonus of developing such a product will be to achieve a healthier snack bar with enhanced fiber content and zero added sugar, while meeting the consumers ever growing demand for calorie wise natural products.
