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The practicalities of sugar reduction and what is achievable

13:20 - 13:35
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Given the technical challenges of reducing sugar, what can we expect to be achievable and what trends are we seeing develop in replacing or removing sugar in manufacturing?    For manufacturers looking to make unobtrusive, incremental changes that consumers won’t notice – what sort of reductions are possible?  What is sugar being replaced with and what is the calorie impact?  How is reducing sugar changing the nutritional profile of foods –what trends are we seeing?

Speakers

  • Jenny Arthur Director of Nutrition and Innovation - Leatherhead Food Research

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