On 14 March at 16:00 Carole Bingley, RSSL's Technical Specialist Product and Ingredient Innovation will be running a Webinar on Sugar Reduction and Reformulation – Challenges and Opportunities.
Food and drink manufacturers are under increasing pressure to support ambitious targets for a reduction in sugar intake. Translating this into a commercially-viable reality is a challenge for product developers but one that can be achieved with the right approach. It starts with understanding that sugar has many important functional properties, as well as a distinctive taste profile. Sugar is unique and it’s multi-faceted role means it can’t simply be substituted on a like-for-like basis. So although there are a growing number of alternative ingredients, each must be evaluated in terms of their strengths, weaknesses and limitations in different applications.
In this webinar we will discuss sugar reduction and reformulation from a technical, regulatory and consumer perspective – and explain why understanding these dynamics is essential to finding the right solution.
What you’ll learn:
We look forward to seeing you there!
Food and drink manufacturers are under increasing pressure to support ambitious targets for a reduction in sugar intake. Translating this into a commercially-viable reality is a challenge for product developers but one that can be achieved with the right approach. It starts with understanding that sugar has many important functional properties, as well as a distinctive taste profile. Sugar is unique and it’s multi-faceted role means it can’t simply be substituted on a like-for-like basis. So although there are a growing number of alternative ingredients, each must be evaluated in terms of their strengths, weaknesses and limitations in different applications.
In this webinar we will discuss sugar reduction and reformulation from a technical, regulatory and consumer perspective – and explain why understanding these dynamics is essential to finding the right solution.
What you’ll learn:
- Understanding of the drivers for sugar replacement
- What to consider when replacing sugar
- Ingredient options – bulk and high potency sweeteners, pros and cons
We look forward to seeing you there!
