Reformulation for Sweets & Snacks - Targeted analysis of products and correct use of ingredients
The food industry is working flat out to reformulate products to reduce the amount of sugar, salt and fat. It must be borne in mind that these ingredients perform important technological functions in the manufacturing process. In addition, legal requirements, the availability of raw materials and economic aspects must be taken into account in the reformulation. All in all, this requires those responsible to manage recipes in a complex manner that weighs a large number of factors against one another and at the same time guarantees the impeccable sensory quality of the products.
Against this background, the one-hour guided tours offered by the DLG and Koelnmesse during ProSweets Cologne provide answers to the most important questions on the subject of "reformulation". Participants of the guided tours visit the special show "Ingredients - Reformulation for Confectionery and Snacks" and the exhibition stands of selected companies. The focus there will be on product innovations, sensory tastings and professional exchange.
The DLG accompanies the tour and offers in-depth technical insights. Among other things, tried and tested procedures for reformulation will be presented, as well as promising technological innovations. In addition, the question of which natural ingredients are suitable for reduction and how to label them will be examined.