Deliver Clean-Label, Consumer-Accepted, Taste-First Food & Beverage Products for a Low & No Sugar World
With 71% of consumers reading the sugar content on ingredient labels and 56% of consumers consuming less sugar than they did a year ago, there is mounting pressure on food & beverage brands to reformulate their products to meet growing consumer demands for natural, clean-label, better-for-you products, that don’t compromise on taste. Accompanied with the launch of various sugar taxes, voluntary sugar reduction targets and advertising restrictions, R&D teams & formulators alike are turning their attention to exploring novel technologies and designing clean-label sugar alternatives that provide sweetness but also functional benefits.
What You Will Learn
- Assess changing consumer priorities and effectively integrate a low and no sugar strategy into your R&D strategy, while communicating this with the consumer
- Discover the latest advancements in next-generation sugar processing technologies including physical, chemical, enzymatic and microbial methods to reduce the sugar content of food & beverage products
- Overcome formulation & manufacturing challenges when reducing and replacing sugar including taste, function, stability and caloric density
- Understand the future implications in regulation, labeling, and claims
Who You Will Network With
Independent Food & Beverage Brands
Multinational Food & Beverage Companies
Private Label Food & Beverage Brands
Biotechnology Companies
Food Technology Start-ups
Academics & Research Institutions
Consumer Trend Analysts
Ingredient Suppliers
Flavour & Fragrance Manufactures
Formulators
CRO’s, CMO’s & Formulation Consultants
Regulatory Bodies
Investors
Incubators & Accelerators
World-Class Speaker Faculty



