Sugar reduction: challenges and opportunities
22 July 2014
Diet and health are still of strategic importance to the food and drink industries, with targets still being set by the Food Standards Agency and the Department of Health - new Responsibility Deal pledges for overall calorie reduction were added last year.
With the government’s diet and health spotlight now firmly focused on sugar, Campden BRI’s seminar, Sugar reduction: challenges and opportunities, which takes place on 14 October (see www.campdenbri.co.uk/sugar-reduction-seminar.php), will provide an insight into the range of sugar reduction strategies available and allow delegates to discuss common challenges when reformulating products for sugar reduction or creating new, reduced sugar products.
The following key areas will be covered:
- Information on specific ingredients (such as high potency sweeteners including steviol glycosides and monk fruit extracts, polyols, inulin)
- Technical challenges associated with sugar reduction/specific ingredients
- Legislative issues (e.g. regulatory approvals, health claims, permitted levels and advertising guidelines for sweeteners)
- Current trends
For further information on the seminar, please contact Daphne Llewellyn-Davies +44(0)1386 842040 daphne.davies@ campdenbri.co.uk
Foto: © Mara Zemgaliete - Fotolia.com