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

  • 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?


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