WEDNESDAY 21ST NOVEMBER, GALLERY ROOM 5

Public Health England set out industry’s call to action earlier this year, with its calorie reduction programme. This session places a spotlight on those manufacturers leading the way in sugar reformulation that meet PHE’s calorie reduction target.

Chair: Jenny Arthur, Director of Nutrition and Innovation, Leatherhead Food Research

12.30 - 12.50

Case study: developing sugar free alternatives whilst retaining taste and nutritional value

Simon Roberts, Brand Manager, GFT Retail Ltd

12.50 - 13.10

Removing cost barriers to healthier reformulation of everyday foods

Dr Kaly Chatakondu, Commercial Director, AAK

 download presentation

13.10 - 13.30

Case Study: Co-op

Bryonie Hollaert, Food Policy, Coop

download presentation

13.30 - 13.50

Assessing how manufacturers are working with the supply chain
to reduce calorific value of ingredients without compromising taste
and texture

Jenny Arthur, Director of Nutrition and Innovation, Leatherhead Food Research

download presentation

 

Back to tackling obesity

Sign up to Table Talk - the Food Matters Live weekly newsletter

Receive the latest news, views and insight from the world of food, health and nutrition. 


How would you like to be involved?