According to recent NDNS data, milk and milk products constitute main source of dietary calcium in the UK (1) . Due to sugar and fat content, the nutritional profile of flavoured milks may be unfavourable and contribute to excessive energy consumption. In contrast to sugar-sweetened beverages (SSBs), flavoured milk, is more nutrient dense and could contribute to overall improved nutrient intake in children (2,3) . Carbohydrate and Health report (4) stipulated that the daily energy intake derived from free sugars should not exceed 5 %. Sweetened milk products may be outside of the initial focus of food industry in reformulation, as these products are not covered by the soft drink levy (5) . Nevertheless, in response to the Government's plan, action is required to address the excessive free sugar consumption in children whilst improving intakes of other nutrients. The aim of the current study was to analyse school children's acceptability of chocolate-flavoured milk (CFM) with a reduced sucrose content. A control CFM was developed using a leading supermarket's own brand chocolate-flavoured milk as benchmark. In subsequent trials, sucrose content was reduced by 30, 40 and 100 %.The acceptability of the CFM samples was tested using a previously validated 7-point facial hedonic scale (6) in a group of 56 schoolchildren (4-10 years old) recruited through a school in Greater Manchester. Control CFM, CFM with sucrose content reduced by 30 % (A), CFM with sucrose content reduced by 40 % (B), and CFM with sucrose content reduced by 100 %(C) were provided to children. Children were asked to score each of the samples from 'super bad' to 'super good.' The study obtained the approval of the research ethics committee at Manchester Metropolitan University. Informed parental consent was gained.

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High-glycaemic index (high-GI) diets have been linked to the prevalence of type II diabetes (1)(2)(3) , coronary heart mortality, certain types of cancer and elevated blood levels of triglycerides and LDL cholesterol (3) . Previously, sourdough was successfully used in development of low GI wheat bread (4) and was demonstrated to produce improved glycaemic response even in subjects with impaired glucose tolerance (5) . Additionally, viscous soluble fibre may reduce postprandial glycaemia (6) . Despite the fact that soluble fibres were shown to produce prolonged satiety (7,8) , the findings of studies concerning the satietogenic properties of carbohydrate remain inconclusive (9) . The aim of this study was to assess the glycaemic and satietogenic properties of sourdough bread enriched with soluble fibres, control sourdough bread, and white wheat bread.The glycaemic and satietogenic properties of sourdough bread enriched with soluble fibres (XG/GA/Pec), control sourdough bread and white wheat bread (WWB) were tested in a cross-over study using 11 healthy participants (mean age 35 ± 10 years, BMI 23·7 ± 2·86 kg/m 2 ), a standard seven-point protocol and Satiety Labelled Intensity Magnitude (SLIM) scale.GI values were 66 for control sourdough bread (p = 0·03), 59 for XG/GA/Pec (p = 0·006) and 70 for white sliced bread (p = 0·019) with glucose as reference food (GI = 100). After 120 minutes from ingestion, subjects reported higher satiety after control sourdough bread (p = 0·027) and sourdough with XG/GA/Pec (p = 0·001) than after glucose. Additionally, the bread with XG/GA/Pec was perceived by the subjects to be more satiating after 120 minutes than WWB (p = 0·036). iAUC for control sourdough bread and XG/GA/ Pec was higher than those of glucose (p = 0·018 and p = 0·007 respectively) and WWB (p = 0·045 and p = 0·036 respectively). The value of iAUC of XG/GA/Pec was higher than that of control sourdough bread. This result did not reach statistical significance in statistical analysis. In conclusion, sourdough bread and sourdough bread enriched with soluble fibres were characterised by increased perceived satiety. Delayed gastric emptying is a plausible explanation of the satietogenic properties of sourdough breads enriched with soluble dietary fibre.

In 1991, the Committee on Medical Aspects of Foods (COMA) defined dietary fibre as non-starch polysaccharides (NSP) and set the DRV as the population average intake of 18 g/day 1 , determined using the Englyst method of analysis 2 . The latest publication of the Scientific Advisory Committee on Nutrition (SACN) 3 broadened the definition of dietary fibre beyond NSP to broader definition of Association of Analytical Communities (AOAC) fibre, recommending the DRV to be 30 g/day based on AOAC method. The COMA 1991, DRV of 18 g/day of NSP corresponds to around 24 g/day of AOAC fibre 3 and therefore the new DRV of fibre would represent a higher recommendation (around 22·5 g fibre as per the Englyst method) for the average population. The purpose of this study was to investigate variation in fibre intake of English population by age and gender, in comparison with the COMA and SACN DRVs.Data on the core sample of the National Diet and Nutrition Survey rolling programme from 2008-2012 was reanalysed. Children aged below 16 years were excluded in consideration of their different DRVs. The data on dietary fibre was extracted from fully productive individuals (i.e. participants who completed three/four diary days), as an average daily intake based on the NSP/Englyst fibre. Inferential statistics included the analysis of variance to discover if there were any significant variations in fibre intake of males and females in relation to their age groups. The statistical significance was set at 0·05.For all age groups, the average fibre intake is below the DRVs. The average daily fibre intake slightly increased with age for both genders until 64 years. When differences in energy intake were taken into account, the average daily fibre density (g/1000 kcal) still increased with the age of participants. Overall, less than a third of populations had an intake above the COMA DRV 1 . More than 90 % of the population had intake below the SACN DRV 3 , demonstrating a challenge for future policies to meet the nutritional guidelines, particularly amongst females and younger adults. The findings should be treated with caution considering the definition of AOAC fibre used as the basis for the SACN DRV includes non-digestible oligosaccharides, resistant starch and polydextrose, going beyond NSP/Englyst variables analysed.