Guided Tours
Reformulation for Sweets & Snacks

Still trendy: healthy, natural and simultaneously enjoyable. But how can this be implemented technologically? Reformulation is the keyword in the change of product formulations. The replacement of refined sugar, saturated fatty acids, gelatine, milk and egg plays an increasingly importan role in sweets and snacks. However, chaning a recipe component affects the properties of the product. Solutions are required to provide the customer with sensory quality, texture and taste.

What are possible opportunities and alternatives? Where are the limits of reformulation and reduction? What is important to know in handling with new ingredients?

Participating companies and their topics

  • Thew Arnott + Co Ltd - Adapting the glazing and polishing agents to meet production needs creates flexibility
  • Sweet Ingredients GmbH - Sweeteners on basis Date and Grape
  • Paradise Fruits by Jahncke - Fruit Ingredients
  • Doehler GmbH - Multisensory


Date In the morning In the afternoon
Sunday, 28.01.2018   3:00 p.m.-4:00 p.m.
Monday, 29.01.2018   3:00 p.m.-4:00 p.m.
Tuesday, 30.01.2018 10:00 a.m.-11:00 a.m. 3:00 p.m.-4:00 p.m.
Wednesday, 31.01.2018 10:00 a.m.-11:00 a.m. 2:00 p.m.-3:00 p.m.

Meeting point to start: DLG booth B-008

The DLG will present in cooperation with Koelnmesse a special display „Ingredients - Reformulation for Sweets and Snacks" and Guided Tours with focus on „reformulation".

A highlight will be the Guided Tours with the main focus on „Reformulation". The Guided Tours inculde a visito to the special display and exhibition stands, where interesting insights into the topic are conveyed and experts are available for inquiries.

Important note: Please be at the DLG booth (next to B-008, hall 10.1) 5 min before start! The number of participants is limited to 20. First come first serve.