Guided Tours

Reformulation for Sweets & Snacks - Solution via Technology and Ingredients

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.

The following companies will participate:

Combining the best of MILK

  • Added value with clean label ingredients
  • Sweetness without added sugar
  • Brilliant taste and natural colour

Indulgent snacks with the healthy nutritional edge – the enjoyable way of adding protein

  • Issues and challenges: Protein in snack bars are on the advance but the technology is still evolving
  • High in protein and still enjoyable: Ingredient solutions that keep the indulgent enjoyment in texture, taste and sensation
  • Protein goes mainstream: Make confectionary and cereal bars nutritious functional snacks that add value to a healthy diet

Colour as a functional ingredient

  • What is the effect of colour in food?
  • Can the overall perception of food be influenced by colour, for example in sweets?
  • Does sugar exchange influence the used colouring foodstuffs?

Product applications and Coatings

  • Sugar exchange in Fruit Jellies: The Use of fruit-derivated ingredients and natural product solutions
  • Coatings of confectionery can provide Multi Sensory Experience: Influence on appearance and taste

NOREVO GmbH Innovation by technology – how to make the impossible possible

  • Process without cooking step: Chewy masses for fillings of extruded products and chewy candy
  • Stable effect coatings: Effervescent, fizzy or sour effects in pan coated goods
  • All natural: Certified organic and alternative ingredients for sweets

Please note the following

  • Meeting point: DLG booth (hall 10.1, booth B08)
  • Language: English
  • Please arrive early (at least 5 minutes before the tour starts)
  • The number of participants is limited to 20
  • Registration is neccessary. Online registration

Dates:

Date In the morning In the afternoon
Sunday, 27.01.2019   3:00 p.m.-4:00 p.m.
Monday, 28.01.2019   3:00 p.m.-4:00 p.m.
Tuesday, 29.01.2019 10:00 a.m.-11:00 a.m. 3:00 p.m.-4:00 p.m.
Wednesday, 30.01.2019 10:00 a.m.-11:00 a.m.