Unilever, Nestlé, Barilla & Tesco Amongst Companies Sharing Sodium, Sugar & Fat Reduction Strategies at The Reformulation Series 2014
10 Jul 2014 --- In response to increasing consumer demand and proposed government legislation for lower levels of sodium, sugar and fat in food and drink, Food ingredients, the world's leading organiser of business networking and professional development events for the F&B industry, has put together a technical conference series focusing on the latest developments around sodium, sugar and fat reformulation.
Following Nestlé's pledge to further reduce salt levels across its food brands worldwide to meet a WHO target of a 5g of salt per person per day by 2025, Henri-Pierre Lenoble, Nutrition, Health & Wellness Manager, Nestlé Food will explain their decision to meet this target and address the realities of further salt reduction, from cost implications to technical barriers and healthier consumer products and choices.
And with Tesco asking all its suppliers to remove added sugar from children's drinks, David Beardmore, Category Buying Manager for Soft Drinks & Juice at Tesco, will discuss how they plan to work with manufacturers to implement this strategy and overcome the technical challenges that will be faced.
With these highlights comprising just part of what is sure to be an information-packed 2.5 days, The Reformulation Series offers you unrivalled technical knowledge, networking opportunities and industry insights with regard to sodium, sugar and fat reduction in Europe.
The Reformulation Series comprises individual conferences focusing on sodium reduction and sugar reduction, as well as an in-depth, hands-on workshop focussed on fat reduction. Choose to attend just one day or join the whole event and benefit from unrivalled content alongside exclusive networking opportunities with industry leaders. Join R&D and Innovation professionals looking for the latest updates and new learning on reformulating products with reduced levels of sodium, sugar and fat.
