'It's not all pork you know!'

This page will have scientific analysis of the savoury pastry products that form the cornerstone of the NPR movement. There are three main areas of interest.

  1. Fat to protein ratio
  2. Calories per pence
  3. Internal void

Fat to protein ratio (FTPR) is the first key metric for the NPR, ideally for a pastry the FTPR should be around the 3:1 mark. This gives maximum calorific intake for minimum nutritional gain.

Calories per pence (CPP) is the second key metric for the NPR. This should be as high as possible giving maximum calorific intake for minimal cash outlay. This metric can be enhanced by the buy one get one free (BOGOF) phenomenon that is a rich part of consumer life.

Internal Void (IV) is the third key metric for the NPR. This measure is all about the massive voids, or air pockets found in today's savory snack foods.

Image showing Internal Void on Co-op purchased sausage roll. The image to the left shows an example of Internal Void on a sausage roll, also note the greyness of the meat and the glue-like consistency. These attributes are much more subjective and harder to quantify. There are other raes that are of interest to the NPR namely, innovative and unusual ingredient combinations in low cost porcine Derivative FMCG's and crass and innappropriate packaging graphics.























©2007 NPR