Whilst sugar reduction goals are currently ‘voluntary’, missing the 20% reduction by 2020 target carries with it the threat of legislation. What progress has been made by industry to date? And, what are the strategies being employed by foodservice and retailers leading the way in sugar reduction?

Chair: Professor Kathy Groves, Head of Microscopy, Food Innovation, Leatherhead Food Research

12.30 - 12.50

Sugar in supermarkets: consumer thoughts, actions and opportunities for stores to empower customers

Emily Foster, Founder, Glowing Potential Nutrition & Marketing Consulting

Download presentation

12.50 - 13.10

Blueprinting: how to successfully reduce sugar in foods

Professor Kathy Groves, Head of Microscopy, Food Innovation, Leatherhead Food Research

13.10 - 13.30

Making low free sugar products successful: examining industry progress and best practice

Rend Platings, Founder, Sugarwise

Download presentation

13.30 - 14.00

Panel discussion: how can the industry work together to reduce sugar content and consumption?

Emily Foster, Founder, Glowing Potential Nutrition & Marketing Consulting

Kate Percy, Founder, Go Faster Food

Rend Platings, Founder, Sugarwise

 

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.