31.01–03.02.2021 #prosweetscologne

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Reformulation for Sweets & Snacks

INGREDIENTS special event

Where do I find the Ingredients Special Event?

The Ingredients Special Event takes place in halle 10.1,
booth No. C40

NEW: TASTING ZONE

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 shows which alternative formulations are available in the confectionery and snack area. The focus is on fat, sugar and salt reduction as well as proteins. In this context, Sebastian Lege presents 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 uses 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 is 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 shows alternative recipes for sweets and snacks

DateTime and subject
Sunday, 02.02.20201:00 p.m. sugar
2:00 p.m. fat
3:00 p.m. protein
4:00 p.m. salt
Monday, 03.02.2020 /Tuesday, 04.02.2020 11:00 a.m. sugar
12:00 p.m. fat
1:00 p.m. protein
2:00 p.m. salt
3:00 p.m. sugar
4:00 p.m. fat
Wednesday, 05.02.202011:00 a.m. sugar
12:00 p.m. fat
1:00 p.m. protein
2:00 p.m. salt

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 will present in cooperation with Koelnmesse the special area INGREDIENTS - Reformulation for Sweets and Snacks.

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