The Speaker of Less Sugar - Same Taste

Simone Schiller, DLG - Reduction of sugar, fat and salt in food, Between feasibility and consumer expectations

Simone Schiller completed a butcher apprenticeship in the family business and then studied Food Technology in Berlin. In the interdisciplinary course of Health Sciences at the Technical University of Berlin she expanded her expertise. In 1997, she become the Managing Director of the Butcher Association Berlin-Brandenburg and head of the Meat Trade College Berlin. Since October 2011 she has been employed by the DLG e.V., first as a project manager for quality inspections for convenience products and since December 2012 she is responsible as Managing Director of the Competence Center Food.

The Presentation:

For the producers and suppliers of processed foods, the implementation of reduction of sugar, fat and salt is a real challenge. The necessary know-how as to how a reduction of salt, fat and sugar can be successfully realised in the food without considerably impairing its flavour and texture is often lacking. When the percentage of sugar, fat and salt in processed foods is changed, it is also often unclear whether and to what degree this will be linked to a change in the demand for the products.

 Against this background, the affected suppliers are currently dealing with the following questions regarding the topic of reducing sugar, fat and salt:

- How can the reduction of sugar, fat and salt be successfully technologically realised without considerably impairing the taste and texture in the process?

- To what degree does the reduction of sugar, fat and salt negatively affect the taste? Will consumers recognise and accept the taste of products with a reduced sugar, fat and salt content? 

- What are the chances and risks involved with better developing health-conscious customer groups and possibly being able to justify a loss of flavour from a consumer standpoint with an improvement in the health benefits of the products by reducing sugar, fat and salt? 

 The key findings of the 2018 DLG study on the reduction of fat, sugar and salt in food

1.  A moderate reduction of sugar/fat/salt in food is not always automatically linked to a significant loss of flavour and acceptance. 

2. For many food product groups, there are methods and approaches from an expert standpoint which can be used to successfully tackle a sugar/fat/salt reduction.  

3. A very high sugar/fat/salt content can lead in practice to products being rejected by consumers. As a result, the percentage of the consumers surveyed who have quite consciously no longer bought a product after obtaining information on its sugar/fat/salt content is 45 % for sugar, 38 % for fat and 14 % for salt.

4. Only a small part of the consumers is also prepared to accept losses of flavour of a foodstuff for a reduction of sugar/fat/salt. 17 % of those surveyed in the consumer study agree that they would buy food products which taste worse than other comparable products without a reduced fat content in favour of a reduced fat content. With regard to sugar, it is a corresponding 22 % and for salt 19 % of those surveyed.

5. However, the share of consumers who can be classified as "easy to reach" for an "additional health benefit" is probably limited (approx. 21 % of those surveyed for sugar, 15 % for fat and 11 % for salt).

6. For many consumers the knowledge of sugar/fat/salt in food and the ability to interpret information on sugar/fat/salt in food is highly limited. For example, only 45 % of the consumers surveyed know that information on the salt content is always provided on the labels of packaged food. 

Sara Petersson, Euromonitor International - Sugar reduction and replacement: Global market overview and trend products

Sara is responsible for producing insightful analyses and improving the research behind Euromonitor International’s Passport Nutrition. Sara has focused much of her recent work on the industry’s most notable trends such as sugar consumption and content in packaged food and drink covering everything from fiscal policies to nutritional guidelines. 

Sara continues to demonstrate thought leadership, presenting at industry events and conferences, both nationally and internationally. Most recently Sara has spoken at the 2017 Food Matters Live and the 2018 Calorie Reduction Summit in London. Sara has also contributed to numerous radio and TV shows, becoming an authoritative voice on the subject of the fast-changing regulatory landscape and the resulting implications on the industry and consumer. 

Sara completed her Master’s degree in Nutrition at King’s College London, where she focused her research on the relationship of the Mediterranean Diet with cognitive function and dementia. Her current academic work is centred on the association of diet and rheumatoid arthritis.

The Presentation:

Moving on from the “war on sugar” we are now at the stage of definitive action on sugar. The industry is progressively heading towards a healthier and lower- in-sugar future, and luckily for them, that is what consumers demand, but with exceptions in a number of markets. This presentation will explore what are today’s general trends in sugar consumption globally. It will move on to discussing the biggest legislative pressures on reformulations and sugar reduction, touching on specific food and drinks categories, as well as, types of sugars. Finally, the presentation will close off with a focus on innovation seen as a result of the anti-sugar movement and discuss some potential future scenarios.

Dr. Christine Konnertz-Häußler, KWG Rechtsanwälte - Overview about current laws and guidelines on sugar and their impact on the food economy

Dr. Christine Konnertz-Häußler, LL.M., (born in 1974), studied law at the University of Cologne.
In 2000, she earned her Master of Laws degree in European Law and Policy (LL.M.) at the University of Manchester (United Kingdom), followed by the Second State Examination in Law in 2002. Doctorate in questions regarding corporate governance in German limited liability companies, GmbH (Chair of Civil Law, Commercial and Business Law, Law and Economics, University of Magdeburg). Several years of scientific research at the Otto-von- Guericke University Magdeburg.

Since 2011, Dr. Christine Konnertz-Häußler, LL.M. has been working at KWG Rechtsanwälte in Gummersbach, a law firm specialised in food law. In addition to her knowledge in general national and European food law,  Dr. Konnertz-Häußler possesses special expertise in the area of food information law, e. g. nutrition and health claims on foods (Health Claims Regulation (EC) No 1924/2006), and in the area of food composition,  e. g. food additive law, la on addition of vitamins, minerals and other substances and novel food law. Her repertoire includes the legal advice concerning foods of the normal consumption, food supplements and foodstuffs intended for particular nutritional uses (dietetics/ food for specific groups)

The Presentation:

We love sugar in foods such as sweets and desserts, but at the same time we are aware of the possible negative health effects of consuming too much sugar. The European legislator already regulated the designation and purity requirements for certain types of sugar in Directive 2001/111/EC in 2001. This was implemented by Germany in the Sugar Types Ordinance. There are also corresponding regulations for honey. Other types of sugar, such as rice syrup or maple syrup, are not subject to any special legal regulations. The consumer can recognise the use of sugar in the labelling of compound foods, e.g. in the list of ingredients or the nutrition table. In addition, nutrition- or health-related information on reduced sugar consumption provides orientation. In contrast, a particularly high use of sugar should not be advertised. Sweeteners can be an alternative to sugar. However, they are subject to the strict requirements of EC additive legislation, which is why the use of sweeteners sometimes poses special challenges. The Federal Ministry of Food and Agriculture is currently developing a reduction and innovation strategy with the participation of various stakeholders, including the food industry: less sugar, fats and salt in finished products. This strategy, which is expected to be subordinate to the law, is intended to make it easier for consumers to enjoy a healthy lifestyle.

Michael Getrost und Roland Zsembery, BENEO GmbH- The use of functional ingredients with a plus for sugar replacement: Application potential and solutions

Mr. Getrost completed his business studies in 2007
His professional career began in 2000 at Südzucker.
He gained 6 years of export experience at the Südzucker subsidiary BENEO.
He then traded intensive sweeteners for several years.
Since 2013 he has been in charge of the confectionery industry and Switzerland for the current BENEO portfolio.

Dr. Roger Aidoo, Bayn Europe AB - Applicability of Alternative Sweeteners and Carbohydrate Polymers in Sugar-free Chocolate Development

Dr. Roger Aidoo holds a doctorate degree in Applied Biological Sciences with specialization in sugar-free chocolate manufacture, and a Masters degree in Food Technology both from the University of Ghent, Belgium. He has vast experience in stevia applications in chocolate and functionality of bulking agents in confectionery products. He is the author of several scientific publications in the fields of process and product optimization of no-added-sugar chocolate development and has attended several international conferences. He currently heads the R&D Department of Bayn Europe AB in Sweden and is partner to the Sugar-reduced Centre, a subsidiary of Bayn Europe AB.

The Presentation:

Demand for use of natural intense sweeteners and prebiotic compounds for manufacture of sugar-free chocolates has dramatically increased in recent years. However, their applicability in product formulation and how these will affect the flow (rheological) and physical quality characteristics still remains a big challenge. This study investigated the rheological properties, melting behaviours and other physical quality characteristics of sugar-free chocolates processed from inulin and polydextrose mixtures as bulking agents sweetened with stevia and thaumatin extracts. The effects of the inulin/polydextrose and stevia/thaumatin ingredients on the rheological properties, melting profiles, colour and hardness of the derived products were measured using standard methods. Generally, the sugar-free chocolates showed similar flow (rheological) and melting properties as compared to the reference chocolate. There were no significant differences in the melting behaviour and texture of the sugar-free chocolates compared to the reference. Inulin and polydextrose mixtures could be used for sugar-free chocolate manufacture with satisfactory physicochemical properties when sweetened with stevia extracts.


Dr. Malte Rubach, M.R.Expert - Sweets of the future? Outlook for formulation solutions

Dr. Malte Rubach studied nutritional science in Germany, Turkey and the USA after having already been a competitive athlete in his youth and being enthusiastic about nutritional topics. For his thesis on coffee and its influence on gastric acid secretion, he returned to the Leibniz Institute for Food Systems Biology at the Technical University of Munich. This was followed by another research stay at the Food Science Department of the University of Wisconsin in Madison before he continued his work at the Leibniz Institute, where he was particularly interested in the influence of olive oil and other dietary fats on the control of the feeling of satiety. In 2012, he was called to the newly founded Competence Centre for Nutrition in Bavaria and later to the Ministry of Nutrition there. For more than 15 years, the nutrition scientist, speaker and author has been working on the topics of nutrition, health, sustainability and innovation. His works were published in international technical periodicals and technical books as well as in public media such as The New York Times and the Folha de S. Paulo. His first book "Gesund mit Kaffee" was published in 2015 by Herbig Verlag. This was followed in 2016 by the books "Plädoyer für die Milch" and "Gesund mit Reis". Most recently, in 2017, Herbig also published "Die Ich-Ernährung" and "Die 30 besten Tipps für Deine Ernährung" in Selfpublishing together with the Reduction2020 Think Tank. His latest book "Kaffee-Apotheke" will be published by Droemer-Knaur in February 2019.

The Presentation:

Sweets do not attribute to basic nutrition needs although they attribute to the total energy uptake. Therefore, it is neccessary to analyze the overall context of nutrition in order to extrapolate the future of confectionary. The presentation will describe the "Future-User-Concept" and apply it to the confectionary segment in 5 steps: 1. Who is the current lead user?, 2. How was the current lead user chracterized 12 years ago?, 3. How would that person fit into the world of today?, 4. Could the development of the "new" current lead user be explained by a few key factors?, 5. How will the future user look like, if we apply these factors to the "new" current lead user? In addition, the talk will combine the future user with the technologically feasible perspectives from a third perspective next to reduction/reformulation and new ingredients

Dr. Ing. Maximilian Greiner, Barry Callebaut Belgium N.V. - Future trends and future goals: Sugar reduction, free of added sugar, without added sugar, with no potential laxative effect and totally sugar free

2006 – 2011: TU München, Diplom-Ingenieur, Lebensmittelwissenschaft und –technologie

2012 – 2016 :TU München, Research – Doktorand am Lehrstuhl für Systemverfahrenstechnik

2016 – 2018: Barry Callebaut Belgium N.V. - R&D Global Junior Program Manager

2018 – heute: Barry Callebaut Belgium N.V. - R&D Technology Solutions Manager

Steffen Woelk, Robert Bosch/Bosch Packaging Technology GmbH - Technical aspects of sugar-reduced compressed medicated sweets

Head of the engineering and application department for Process and packaging machines for the confectionery industry. In 1964 born, Machine-building and process engineering studies. Steffen Woelk started with Bosch in 1991 in the development of coffee packaging, about pharma packaging, cartoner, filling and closing of fluid cosmetics with process equipments for confectionery landed. He collected his first experiences in the Manegement as the technical manager for Togum in France after Bosch take over brand and plant. After more than 11 years in the R&D responsibility at Bosch confectionery, now responsible for Engineering and Application for these machines. In total approx. 25 years activity in the confectionery industry.

The Presentation:

Reducing sugar is the goal of many innovations and activities in the area of sweets and pharmacy. Applying this technically to production equipment is part of the daily challenges of the Bosch confectionery team.

Anja Krumbe, Süßstoffverband e.V. - Image of low calorie sweeteners-popular and decried

Anja Krumbe received her Diploma in Nutrition Science at the Friedrich Wilhelm University Bonn in 1994. Since then she has been working in her own practice for nutritional science therapy. One focus of the work is the counseling of overweight children and adults. She also has a teaching kitchen to work as much as possible in practice with people. Since 2007, she has been in charge of the office of the German Sweetener Association and is primarily responsible for communications with media, multipliers and consumers.

The Presentation: 

Sweeteners have been the calorie-free sweetness of many people for over 100 years. But over the years there have been discussions about the "artificial" sweetness for a variety of reasons: Insecurity? Do they make us hungry? Do they affect the intestinal microbiome? A little journey through time and a look at current studies provides information.


Christine Mathers, Givaudan Deutschland GmbH - The use of technical flavours and top notes in sugar-reduced confectionary

Christine Mathers received her masters degree in food science from the Technical  University  of Zurich (ETH) in 2003. For 13 years she has been working for Givaudan in different roles, mainly in the sweet goods and dairy segment. Since May 2018 she is in the role as Technical Mager for Germany, Switzerland and Israel leading the cross-segment flavour development  team (creation  and application)  for the countries mentioned. In her previous role as technical director for sweet goods & dairy Christine Mathers lead the Givaudan "War on Sugar" initative which was all about finding the right flavour solutions to support the food and beverage industry to reduce sugar in their products.

The Presentation:

In my presentation I will explain the effect which sugar reduction has in confectionery. I will show how flavours can help to bring back the sweetness but also to rebalance the product to improve the overall experience. This has been proven by a sensory study which I will explain in depth. The sensory method doesn't only measure sweetness and profile but also the holistic experience when eating a product.



[Translate to English:] Dorin Hell, Ingredion Germany GmbH - Baked Goods: Reducing Sugar – Maintaining Texture

- Skilled in bakery, pastry and confectionary 

- Master in Confectionary Trade at "Gewerbeschule Durlach Handwerkskammer Karlsruhe"

- More than 14 years of experience in traditional german bakery

- since 2009: Bachelor of Food Science at the University of Applied Science in Trier

- since 2015: Senior Bakery Technologist at Ingredion Germany GmbH

The Presentation:

Sugar reduction: Approach and challanges in maintaining the texture of baked goods by presenting a case study in the biscuit application

Dr. Sabine Poschwatta-Rupp, Ernährungskonzepte - Zuckerreduktion = Kalorienreduktion? Was passiert im menschlichen Körper?

Studium der Oecotrophologie an der JLU Gießen, Fachrichtung

Ernährungswissenschaften mit Diplomabschluss 1988

Promotion zum Doktor der Humanbiologie (summa cum laude) 1996

Thema: Untersuchungen zur Stuhlflora: Methodik der Stuhlfraktionierung

und rasterelektronenmikroskopische Pilotstudie der isolierten Bakterien

und Ballaststoffe

Fachberaterin Schulverpflegung seit 2010


Dozentin an den Schulen für Physiotherapie und MTA (Uni-

Klinikum Gießen: Hygiene, Immunologie), an der Altenpflegeschule

Wettenberg (Hygiene, Ernährungslehre)

Lehrbeauftragte an der HS Osnabrück (seit WS 2011/2012)

Dozentin in der ärztlichen Fort- und Weiterbildung


Gründungsmitglied des Qualitätszirkels Kinderernährung Gießen


Coaching, Aktionen und Projekte in Schulen und Kindergärten

Seminare und Vorträge

Hygieneschulungen, Software-Schulungen


Fortbildungen für Ärzte, Oecotrophologen, Erzieher und Lehrer


Rezeptentwicklung, Ernährungsempfehlungen und Broschüren


Gastrointestinale Erkrankungen, Mikrobiom des Darmes

Nahrungsmittelunverträglichkeiten und –Allergien, Neurodermitis

Hämochromatose, Phenylketonurie

Ernährung für Sportler

Optimierung der Gemeinschaftsverpflegung, Ernährungssoftware u.a.


Der Vortrag:

Zuckerhaltige Lebensmittel und Getränke können zur Entstehung verschiedener Erkrankungen beitragen, wenn diese regelmäßig verzehrt werden. Nationale und europäische Gesundheitsinitiativen fordern daher eine Zuckerreduktion in bestimmten Lebensmittelgruppen. Im Vortrag wird die Alternative des Austausches von Zucker durch künstliche Süßungsmittel diskutiert. Es werden Studiendaten zur Wirkung einiger kalorienfreier Zuckeralternativen vorgestellt.

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