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Survey of the composition of/recipes for commercial sandwiches - AN1033

Description
This project will provide information on the composition of the most popular types of commercially available sandwiches by questioning major producers, and by sampling and dismantling sandwiches and weighing components. This information will be used by MAFF to estimate nutrient composition of typical sandwiches, for use in the Eating Out Extension of the National Food Survey, and the National Diet and Nutrition Survey programme.
Objective
1 To provide a reliable indication of the likely composition of the more popular classes of sandwiches by: (i) determining the range of commercially available sandwiches (ii) obtaining information on composition from major and smaller manufacturers (iii) devising a classification system and detailed sampling plan (iv) evaluating the composition of the sandwich samples collected (total 1000 samples) (v) collating and evaluating the results for each class of sandwiches 2 To provide an evaluation of the variability of sandwiches within a class (total 120 samples)
Time-Scale and Cost
From: 1995

To: 1996

Cost: £19,887
Contractor / Funded Organisations
University of North London
Keywords