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Reducing and Replacing Sugar and Sodium
Jun 12, 2013 to Jun 13, 2013
The F&B industry has made some headway in achieving reformulation targets, although technical challenges still remain in maintaining organoleptic properties and not compromising product attributes.
Critical topics covered in the agenda include:
- Analysing market trends, consumer preferences, medical drivers and the regulatory status of sugar reduction and replacement
- Overcoming the technical challenges of sugar reduction including sweetness quality and bulking properties
- Investigating the technical applications of sugar replacements including natural and artificial sweeteners
- Interactive tasting session – testing of sugar-reduced products and alternative ingredients talked about in the conference
Keywords: sodium, sugar, replacing, reducing.
|Venue||Park Plaza Victoria Amsterdam|