Panel Debate: Sugar’s role in foods goes beyond sweetness – how successful are new innovations at replacing the vital secondary characteristics of sugar?
14:50 - 15:15
-
New Innovations in Sugar Reduction
- What are the key technical challenges facing retailers and manufacturers?
- How do lower calorie sugars fit into PHE’s sugar reduction programme?
- What’s next for stevia – is the arrival of “fermented” stevia going to change anything? Does it undermine its natural credentials and popularity?
- How are manufacturers getting sugar out of products? What is it being replaced with and what impact is this having on calories?
Speakers
Dr. Kavita Karnik Director of Nutrition - Tate & Lyle
Ronit Romm Head Chemist - Doux Matok
Jenny Arthur Director of Nutrition and Innovation - Leatherhead Food Research
Marta Baffigo Director Scientific and Regulatory Affairs EMEA - Cargill
Lucy Dahlgren Founder and CEO - Bayn Europe
« Back to previous page