We’re working with Asda to reduce the sugar in their products 

Two thirds of people in the UK are obese or overweight. To tackle this growing problem, Public Health England has asked food manufacturers to reduce the sugar in their products by 20% by 2020.

More than 80 Sheffield Hallam nutrition students have been working with Asda to help them reduce sugar in their own-brand biscuits – without impairing their taste or increasing the cost of making them.

The students have been collaborating with product development chef Andrew Johnston to create new recipes for Asda bourbons, custard creams and milk chocolate digestives.

Andrew said, ‘We are fortunate to work with such fantastic students. They are all passionate about food and keen to make a real-world impact to quality of life in the UK.’

Senior lecturer Michael Benson added, ‘This project offers students live experience of some of the challenges facing their industry over the coming years. It’s a unique opportunity to work with a leading retailer and gain first-hand experience in a demanding environment, which will add to their CVs and help with their future employability.’