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, concerns over sweeteners do still exist and could be damaging ingredient reputations. How can manufacturers hit the sweet spot between health and taste?
Chair:
Nicholas Robinson, Editor,
FoodNavigator.com
Consumers are voting with their feet and buying more sugar-free and reduced-sugar products. So, what’s behind the rise, how are businesses emerging to tap into the trend and what technical and ingredient support do they need to develop further into this growth area?
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?
Chair:
Donna Eastlake, Deputy Editor,
FoodNavigator.com
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.
Chair:
Nicholas Robinson, Editor,
FoodNavigator.com
Soft drinks have been the trailblazers of sugar reduction across the whole food and drink sector. But what drove the category to mobilize as one, where did the determination to cut sugar come from, what tools did the category use and what’s needed next to make further improvements?
Look at the detailed agenda for the other sessions:
Weight Management
|
Functional Beverages
|
Plant-Based Innovation
|
Healthy Ageing
Mood Food
|
Healthy Alternatives
|
Healthier Snacking