Ingredient substitution and reformulation: practical advice: Free webinar

14:00 1657116000 Local: GMT

Ingredient substitution and reformulation: practical advice

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Healthy eating remains a dominant consumer trend. That means despite the Government holding back on clampdowns on products high in fat, salt and sugar for now, substituting these nutrients with healthier alternatives is still a priority for many suppliers. In addition, the war between Russia and Ukraine has introduced fresh focus on ingredients substitution and reformulation as raw material shortages hit many sectors. So where are the pressure points? What are the latest solutions and how can the industry deliver cost-effective, safe and healthy food and maintain quality when faced with current pressures?

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Carole Bingley Carole Bingley Technical Specialist
Reading Scientific Services Ltd

Erdem Akman Erdem Akman Senior R&D Manager
Unilever - Ice Cream

Katrina Anderson Katrina Anderson Senior Associate
Osborne Clarke LLP

Professor Julian M Cooper Julian M Cooper CChem, FRSC, CSci, FIFST
342 Consulting

Andrew Cox Andrew Cox Senior Research and Development Manager

Dr Hazel Gowland Hazel Gowland BA, PGCE, MREHIS, FIFST, FRSPH
Allergy Action

Rod ADDY Rod ADDY Editor