Workshop: Effective approaches to sugar reduction for product reformulation

Participants in this workshop will learn how to put into practice the latest developments and opportunities related to the reformulation of sweet bakery products and confectionery.

Experts of Wageningen Food & Biobased Research will cover:

• The underlying science of sugar functionality and the reformulation of food products;
• A demonstration using the ‘reformulation tool’ which supports decisions towards an efficient and time-effective product reformulation;
• Various case studies executed using the tool and testing within the industry;
• A brief overview of insights into consumer behaviour around reduced-sugar food products (e.g. the impact of packaging characteristics) and the consumption of sweet snacks at home.

This workshop is part of the VWS Healthy Products & Consumers project, a collaboration between FNLI, VBZ and Wageningen Food & Biobased Research.

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Organisatie: Wageningen University & Research