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?
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