Conference Day One
Tuesday, October 15 2024
Disclaimer: Workshop Schedule Update
Please be advised that Workshop A and Workshop B have swapped their scheduled conference days. Workshop A will now take place on Wednesday, October 16, and Workshop B will be held on Tuesday, October 15. Thank you for your attention to this change.
WORKSHOP B
7:45 am Developing New High-Quality Products Whilst Considering Nutrition Policy, Sugar Taxes & Labeling Laws on the Food & Beverage Industry
Synopsis
This workshop aims to help you develop new products and reformulate existing products in response to external drivers and inhibitors affecting the sugar reduction space. This session will help you understand differences between policies affecting high-sugar products, and how low-sugar products can be labeled. This session will give you the opportunity to collaborate with other key subject matter experts to assess the challenges associated with developing compliant and flavorful products which meet the broad range of consumer and governmental demands.
Join this session to gain strategic insights uncovering:
- What does modern science say about the nutrition of alternative sugars? Effectively and compliantly communicating the relative calorie and health differences between traditional sugar, and alternative low-sugar products
- Understanding the influence of sugar tax policy and healthy food subsidies on your product development toolbox and discussing how to reformulate products within legislative constraints
- The Boy Who Cried Wolf: Can a low threshold for “High Sugar” labels damage the viability of products that don’t have this label?
9:00 am Check In, Morning Coffee & Light Breakfast
10:00 am Chair’s Opening Remarks
Understanding The Biological Interactions Resulting from Sugar Reduction Technology
10:05 am Why Sugar Reduction Has Become Necessary – Rationale & Strategy
Synopsis
- Discussing the intricacies of sugar’s health impacts and why sugar reduction technologies are needed for healthier living
- Reviewing the toolbox of sugar reduction strategies and their varying contributions to improving the health and nutrition of food products
- Evaluating the increasingly connected worlds of sugar alternatives and gut microbiome health
- What strategies are beneficial to the microbiome, and what alternatives are potentially damaging?
10:50 am Replication of the Temporal Profile & Mouthfeel of Sugar by Formulating of Noncaloric Sweeteners with Mineral Salt Taste Modulators
Synopsis
- Discussing the mechanisms behind the delayed sweetness onset and linger characteristic of many noncaloric sweeteners
- Exploring the underlying reasons for low sugar products typical lacking mouthfeel
- Formulation of noncaloric sweeteners with blends of K+, Mg2+ and Ca2+ mineral salts to enhance the mouthfeel and sensory experience of reduced sugar food and beverage products
11:20 am Speed Networking Break
Synopsis
Participate in our Speed Networking, designed to enable cross-functional interaction and help you foster new relationships. Engage in quick, 5-minute sessions, rotating around the room to connect with experts and key opinion leaders you may not have previously encountered.
Reformulation Strategies for Low Sugar Products To Enhance Sensory Experiences
12:20 pm Principles of Sugar Reduction: Strategic Sweetener Replacement & Flavor Enhancement
Synopsis
- Determining when to replace sugar versus enhancing other flavors to create a balanced and appealing flavor profile
- Maximizing the effectiveness of each gram of sugar by leveraging the full ingredient toolbox to create satisfying low-sugar products
- Rethinking the necessity for low-sugar products to be as sweet as their high-sugar counterparts, particularly in the context of shifting market demands influenced by GLP-1 receptor agonist drugs
12:50 pm Reformulating Products Using Diverse Contemporary Sweeteners & Bulking Agents to Closely Mimic Sugar Sweetness Profiles in Beverages
Synopsis
- Exploring the challenges in blending mixed sweeteners to recreate the flavor and temporal profile of traditional sugar for use in a range of beverage products
- How to better conserve texture and mouthfeel in reduced sugar products to provide the best sensory experience?
- Addressing consumer acceptance and formulation challenges to ensure that low-sugar products are satisfying to customers
1:20 pm Networking Lunch Break
2:20 pm Digital: Overcoming Formulation & Ingredient Selection Challenges to Produce Low Sugar Ice Creams
Synopsis
- Taking a broad holistic approach to ingredient selection, considering global regulatory status, cost, and the impacts on the products
- Evaluating the consequences of using sugar alternatives on texture, sweetness, mouthfeel, and freezing point to achieve the consumer-expected experience of low-sugar ice cream
- What are the current limitations on reformulated ice-cream ingredient selection, and how can they be potentially overcome?
2:50 pm Sugar Reformulation Case Study – Challenges & Lessons Learned
Synopsis
- When and how should you consider sugar reformulation of your product?
- What parameters should be considered? Business, commercial versus technical, regulatory, and other relevant factors
- Case study of Kraft Heinz product – challenges and lessons learned, and how can we apply these insights to future reformulation tactics?
3:20 pm Afternoon Networking Break & Poster Session
Synopsis
Take a break from formal presentations to connect with your peers in a relaxed environment and learn more about industry research. This session will allow for poster presentations on some of the most cutting-edge research in the sugar reduction sector. If you wish to provide a poster to present, please get in contact with info@hansonwade.com
4:20 pm Overcoming the Loss of of Sugar’s Functional Roles in Low Moisture Confectionery Products
Synopsis
- Identifying the functional roles of sugar that are challenging to replace with the current sugar replacement toolbox
- Considering consumer perception and sensory experience to ensure low-sugar snacking products meet texture expectations
- Discussing the best practices for using prebiotic fibre bulking agents to achieve a desirable texture and mouthfeel in confectionery
4:50 pm Are All Low-No-Calorie Sweeteners the Same? Assessing the Impact of Sweeteners & Prebiotic Fibers on the Gut Microbiome
Synopsis
- Evaluating cutting-edge research into the impact of low-no-calorie sweeteners on the health of the gut microbiota
- Identifying the bacterial fermentation products of different low-no-calorie sweeteners
- How can the additional of LNCS and prebiotic fibers provide benefits for the gut and beyond?