Reducing the energy and salt content of food is becoming increasingly important in the current nutrition debate. The confectionery and snack industries are intensively involved with reformulations and the associated and varied challenges. For example, in the case of recipe changes, it must always be borne in mind that ingredients also fulfill important technological functions. Thereby leaving out one ingredient is not an option. Recipe changes have to be prepared strategically in order to achieve the lowest possible modifications of the taste profiles. Only than is consumer acceptance of reformulated products guaranteed.
Which technological innovations are there? Which ones are promising and have already proven themselves in practice? Which natural ingredients are suitable for reduction and how is their labelling regulated?
You get compact answers to important questions of "Food Reformulations" by the one-hour Guided Tours – offered by the DLG in cooperation with the Koelnmesse.
During the Guided Tours you visit the special show INGREDIENTS - Reformulation for Sweets and Snacks as well as selected fair booths. Tasting sessions and expert discussions are in focus. The DLG leads the tour and provides in-depth insights into the topic.