CFIA Rennes 2013
Date
12 Mar 2013 - 14 Mar 2013
Location
Organizer
GL Events
Sugar & Sweeteners
Sweetener suppliers target sugar’s structure gap in drinks, confectionery and high-protein foods
Industry experts state that taking sugar out of a food or drink is not as simple as dropping in a sweetener that matches its taste. Sugar also does physical work in most products, providing body, bulk, texture, and mouthfeel. A...
Sugar & Sweeteners
Engineering sweetness: ADM and Ingredion map the future of sugar reduction
Sugar reduction is becoming less about how much sweetness a product delivers and more about how that sweetness behaves. Rather than simply pursuing the closest possible match to sucrose, formulators are examining when sweetness...
Sugar & Sweeteners
Affordability reshapes reformulation strategies at Fi Asia Indonesia 2026
A cheaper ingredient does not necessarily produce a cheaper food. That message surfaced repeatedly last week at Fi Asia Indonesia 2026, where suppliers described reformulation as a chain of decisions involving price, nutrition,...
Upcoming webinars
Oat-Standing Ingredients - Showcasing Irish Grain Through Innovation
Tirlán Ingredients
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2027 Food Safety Risks for Quality & Compliance Leaders
FoodChain ID
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Formulating for function: Developing benefit-led beverages with natural colours, botanicals, and flavours
Givaudan Sense Colour
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