MilaCel Plus

A Welsh food technology cluster is turning underutilised local crops into a single ingredient that replaces both fat and sugar in prepared foods. This matters because food manufacturers currently rely on separate ingredients to replace fat and sugar, each with different supply chains, costs, and nutritional profiles. Many replacements also lack dietary fibre. The project targets a practical gap: an affordable, all-in-one substitute that handles texture, flavour, and sweetness while adding both soluble and insoluble fibre. By sourcing from neglected crops in Mid and North Wales, the work also addresses regional sustainability, biodiversity loss, and food waste. If successful, MilaCel Plus could give food producers a locally produced, shelf-stable ingredient that simplifies recipes, cuts supply chain complexity, and improves the nutritional content of everyday processed foods. For consumers, that means lower fat and sugar without sacrificing taste or texture—and a fibre boost they would not otherwise get. For the region, it means new markets for underused crops and less imported food additive reliance. The project is applied commercial development, not fundamental science, but its impact depends on whether the ingredient performs reliably at scale and at a price manufacturers will pay.