Food Manufacture Virtual Conference

Virtual conference highlights latest reformulation solutions

By Rod Addy

- Last updated on GMT

Find out the latest reformulation insights at our forthcoming virtual event
Find out the latest reformulation insights at our forthcoming virtual event

Related tags: reformulation, Ingredients

Manufacturing, nutrition, product development food science and legal experts will share the latest insights on reformulation at a forthcoming Food Manufacture virtual event.

Running from 29-30 March, Reformulation: What Next?​ – sponsored by RSSL​ – will feature five sessions a day incorporating presentations, one-to-one interviews and panel discussions aimed primarily at technical, NPD and regulatory affairs managers.

Speakers include Elaine Hindal, director general of the British Nutrition Foundation, Tim Lang, emeritus professor of food policy at City University and author of Feeding Britain: Our Food Problems and How to Fix Them​ and Carole Bingley, technical specialist, product and ingredient, RSSL.

Restrictions on high fat, salt and sugar products

Fresh restrictions on promoting foods high in fat, salt and sugar are set to hit supermarkets in October and the Government’s response to Henry Dimbleby’s National Food Strategy, which explores strategies for tackling obesity, is expected shortly.

Half the UK population is believed to be overweight or obese. Although exercise helps address this, access to nutritious foods low in fat, salt and sugar and a reduction of foods high in these nutrients is clearly another factor. According to the latest research, men and women consume significantly more than their recommended daily calorific intake.

At the same time, UK consumers commonly lose out on essential nutrients, such as iron, calcium and vitamin D, highlighting the potential value of fortification. A recent study released by Tate & Lyle scientists working with data analytics company Crème Global suggested fibre fortification of many foods could lower the risk of heart disease for seven out of ten UK adults.

Innovations and progress

This event will examine emerging innovations and progress from the food industry to deliver healthier food and drink across the board.

However, reformulation to cut fat, salt and sugar content and fortification to boost consumption of important nutrients will not be the only focus. The conference will cover other essential areas of reformulation, such as removing allergens, finding alternatives to animal-based ingredients in vegan products and preserving quality while using more cost-effective ingredients.

For more information and to book your tickets for this highly topical and comprehensive event visit Reformulation: What Next?​ now. And for sponsorship enquiries, please contact nyvk.uhagre@jeoz.pbz​.

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