Launching this September, the new sponge and apple sponge puddings will form part of the brand’s frozen range, Crown Advantage, and will contain approximately one-third of the sugar content of its standard sponges. Using whole-wheat flour instead of refined white flour, the desserts will provide more than 5g of protein and over 200 calories per serving.
Head of commercial at Anglia Crown, Paul Howell, said: “Desserts form a significant part of a two or three-course hospital meal and are often something people look forward to. But with sugar becoming a major problem in food, Anglia Crown has been looking at ways to develop desserts using less sugar.
“With a greater awareness of the health implications excess sugar consumption can lead to, the industry has seen a rise in consumer demand for reduced-sugar products and has responded accordingly.
“At Anglia Crown, we want all patients to have access to food suitable for their requirements, which is why we have worked hard to ensure they have a healthier option available to them and do not have to miss out on a hot dessert.”
He added: “We understand the importance of developing new products to meet the ever-changing needs within healthcare catering and our Crown Advantage desserts offer a practical solution for caterers.
“Being sold in individual pots not only means patients who require reduced-sugar desserts have an appropriate option, but it also helps hospitals keep food wastage to a minimum.”
The news follows the launch of Anglia Crown’s reduced-sugar Eve’s pudding last year.