The future of Confectionery: Less Sugar – Same Taste CIO-835 Seminar expired

The growing incidence of diet-related diseases such as overweight and obesity and the associated challenges to health systems led to the World Health Organization (WHO) recommendation to reduce the amount of sugars in total daily energy intake.

Based on this development, the European Commission (EC) published a food reformulation strategy. Although scientific studies show that confectionery can play only a minor role as an energy source, in public perception it is often associated with overweight and obesity.

Against this background, confectionery producers are called upon to develop new product concepts. The reduction of sugar in the formulation leads to strong changes in the processing properties during the manufacturing process and undesirable sensory losses that must be overcome.

This congress wants to actively accompany the future of the industry and give valuable impulses for new recipes.

Focus:

• recipe optimization
• Functional aromas
• Modern sweetening concepts
• Basics of taste perception

Target group:

• Executives from production and technology, management
• Employees of the confectionery, raw material and machine supply industries
• product development, quality assurance, purchasing

Tags used: #sugar confectionery,#Zuckerwaren,#congress,#Kongress,#English,#Deutsch,#international

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