Too much sugar is bad news for health, but consumers don't want to compromise on taste, texture, or indulgence. While sugar reduction technologies promise sweetness with fewer calories, fears that sweeteners are doing more harm than good are damaging ingredient reputations. How can manufacturers hit the sweet spot between health and taste?
Consumers are voting with their feet and buying more sugar-free and reduced-sugar products. So, what’s behind the rise? Is it countries implementing sugar taxes, companies marketing ‘better for you products’ harder or are consumers increasingly concerned by the impact of sugar on their health?
Sweet proteins, in their undiluted form, are many hundreds of times sweeter than sugar, although they are only found in nature in small quantities. Do they have the potential to be mass-produced? And if so, can they provide an alternative to sweeteners, with the additional benefits that proteins provide?
Emerging tech, a focus on naturally derived sweeteners and gradual sugar reduction. What’s the best way to reduce sugars while meeting consumer needs? Sector experts, lobby groups and alternative makers come together to discuss how the sector can make further reductions without compromising on taste and texture.
Look at the detailed agenda for the other sessions:
Weight Management
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Functional Beverages
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Plant-Based Innovation
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Healthy Ageing
Mood Food
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Healthy Alternatives
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Healthier Snacking