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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Wageningen University & Research