31.01–03.02.2021 #prosweetscologne

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Reformulation for Sweets & Snacks

INGREDIENTS special event


Sebastian Lege, Tasting Zone

Try out live manufactured products from the confectionery and snack area with alternative recipes. An interactive area with show cooking, at stand nummer C40/D49.

Sebastian Lege is an experienced foot expert and has already worked for renowned hotel chains as chef and sous-chef. In the TASTING ZONE he showed which alternative formulations are available in the confectionery and snack area. The focus was on fat, sugar and salt reduction as well as proteins. In this context, Sebastian Lege presented approaches how today's alternative products can be used to replace or exchange the main flavour components such as salt, fat, sugar without losing flavour.

In his TV contributions he certainly takes a critical look at the food industry from time to time, but he used his expertise as a product developer for renowned manufacturers at ProSweets Cologne to present natural and alternative approaches to conventionally used ingredients in the TASTING ZONE. His focus at ProSweets Cologne was on showing new solutions in the ingredients sector, which enable companies to open up new business areas. The main focus is on answers to changing consumer behaviour and the associated demand for natural ingredients.

Reformulation live!

Food expert Sebastian Lege showed alternative recipes for sweets and snacks

Food reformulation is more topical than ever. Reductions of fat, sugar and salt are in vogue, as is the interest in alternatives to animal products or protein enrichment. However, changing 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?

Logo DLG

The DLG presented in cooperation with Koelnmesse the special area INGREDIENTS - Reformulation for Sweets and Snacks.

A highlight were the Guided Tours with the main focus on „Reformulation". The Guided Tours included a visit to the special display of exhibition stands, where interesting insights into the topic were conveyed and experts were available for inquiries.