Kara, Finsbury Food Group’s foodservice brand, has redeveloped its Tulip muffin range with less sugar.
Two in the range – Lemon & White Chocolate and Blueberry – have had their sugar content reduced by 20%, while sugar in the Triple Chocolate Muffin has gone down by 6.8%.
This, according to Kara, has been achieved by “revamping base recipes and selecting ingredients containing less sugar”. For example, more blueberries were added to the blueberry muffin.
Kara is also rolling out a vanilla muffin in the coming weeks.
“The launch of the new and improved muffins allows Kara to stay ahead of these important PHE guidelines and ensures we’re meeting government standards,” said Danielle Meehan, foodservice new product development manager at Kara.
“While consumers still look for great-tasting, indulgent snacks, we know many of them are now more consciously monitoring their sugar intake. This means reducing the sugar content in this range was essential.”
Kara said the move was in response to recent Public Health England (PHE) sugar targets that aim to reduce sugar by 20% across a number of food and drink categories by 2020.
Notably, PHE revealed earlier this year that the industry had fallen short of the government sugar reduction targets, achieving only a 2% reduction per 100g – well below the 5% target in the first year versus a 2015 baseline.