Virtual Reformulation conference: one month to go

By Rod Addy

- Last updated on GMT

The conference will tackle fat, salt and sugar reduction as well as a host of other issues
The conference will tackle fat, salt and sugar reduction as well as a host of other issues

Related tags Ingredients & nutrition Npd

Some of the UK's foremost experts on food and drink reformulation will offer essential insight and guidance on vital topics at Food Manufacture's virtual conference Reformulation: What Next? from 29-30 March.

With less than one month to go, tickets are selling fast for the chance to sit in on in-depth sessions and network remotely with industry peers.

The conference, which is sponsored by RSSL, is open to anyone, but will be of greatest interest to NPD managers, technical managers, quality managers, food safety managers, regulatory managers as well as top-tier business leaders.

Reformulation across all food and drink categories will be covered and various forms of reformulation will be tackled, from fat, salt and sugar reduction and replacement to re-engineering to create clean-label, allergen-free or more cost-effective products.

Structure of the conference

Both days are split into five 45-minute sessions with networking breaks in between and tickets will allow delegates full access to all content across the two days. Elaine Hindal, director general of the British Nutrition Foundation, will kick off the first day with a scene-setting plenary session, followed by a panel session. Other sessions on day one will focus on the latest regulatory developments in areas such as fat, salt and sugar targets, labelling, retail restrictions on high fat, salt and sugar products; emerging technical thinking on clean-label and free-from products. 

Day two will begin with a thought-provoking talk from Tim Lang, emeritus professor of food policy at City University. Two sessions on creating tasty and healthy plant-based products will follow. The first will be focused on product trends and feature James Fisher, founder and director of Field to Fork and former lead developer for convenience meals at Marks & Spencer, and Zac Weston, supply chain manager at the Good Food Institute. The second will zero in on food safety and technical issues associated with using a completely plant-based ingredients list.

Next up on the agenda would be value engineering, featuring input from Mike Adams, process innovation lead in Campden BRI's consulting technology group.

The day will wrap up with a session looking at future developments within Reformulation featuring Sally Uren, chief executive of Forum for the Future, and Amy Glass, UK diet and health policy manager at the Food and Drink Federation.

For the full programme and to book tickets, please visit Reformulation: What Next ​now. ​And for sponsorship opportunities, please contact nyvk.uhagre@jeoz.pbz​.

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