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Campden BRI to host seminar on sugar reduction in bakery
27 Jun 2017A Campden BRI seminar, to take place on 22 September, is designed to enable companies to find out about solutions currently available as well as those under development that will help them address the issues.
Sugar reduction in bakery is a hot topic, notes Campden BRI, who point out that producers of bakery products are looking to replace or reduce sugar in their baked goods to comply with a 20% mandated reduction, weighted across four bakery categories, from Public Health England. This will be a difficult target for the industry to achieve, claims the company, and current technological solutions are not enough.
A Campden BRI seminar, to take place on 22 September, is designed to enable companies to find out about solutions currently available as well as those under development that will help them address the issues. A range of speakers, from industry, Campden BRI, academia and industry bodies, will discuss the challenge and share ongoing work to develop tools to facilitate the reduction needed.+ The Federation of Bakers will set the scene, and discuss how the industry as a whole can work to fulfill the pledge to reduce dietary consumption of sugar+ Ingredients suppliers will present some of their latest products to help companies replace and reduce sugar+ Academic presenters will showcase some of the fundamental research being conducted to help industry.