WEDNESDAY 14 OCTOBER, LIVE WEBCASTS
|15.00 - 15.30||
GNT: why colour and its source matters in the confectionery sector
Colour is the first aspect the consumer sees and is vital in product success – but what does the term ‘natural’ really mean to them? How can clean label colours provide consumer acceptance without compromising on the appearance? How are the sector trends influencing the source of colour? Join us for this roundtable, when we’ll be addressing these topics – and more.
Richard Stenning, Technical Sales, GNT
|15.15 - 15.45||
AAK: a new, simpler approach to meet UK Government health targets on calorie, sugar, salt and saturates reduction
AAK is the most diverse supplier of plant based fat and oil technologies to the UK food industry including for pastry, cakes, cookies, and meals.
AAK recognises that most food contain fats and oils and it is their interaction and synergy between the other functional ingredients that is key eg sweetness perception depends as much on fat type as the sweetener. Changing the fat often means sugar or calories can be reduced more easily! This approach has already been successfully used in major UK products from cakes to sausage rolls.
Dr Kaly Chatakondu, Commercial Director - Food Ingredients, AAK
Gary Hughes, Head of Industrial Customer Innovation, AAK
|15.15 - 15.45||
Azelis (with MANE): making immune supporting ingredients in food and drink taste great
Find out how the taste of functional products can be improved by MANE’s technical solutions and flavourings. Discover the key trends driving the use of immune supporting ingredients in food and drinks and how MANE makes these taste great naturally.
Guy Tregoning, Senior Account Manager Flavours, MANE
Helen Fox, Sweet Marketing Manager UK Flavours, MANE