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Bitter Sweet: Do low calorie sweeteners help or hinder weight management and appetite control?

Low calorie sweeteners have been a hotly debated topic in the world of nutrition and health for years. Despite a wealth of evidence that support their safety profile and benefits, questions remain around their role as a potential tool for weight management and appetite control.

How can this be addressed? What must be done to change attitudes and increase acceptance? More importantly, what would need to change in the future?

In this presentation, we’ll also take a look at some of the issues, both technical and commercial, that surrounds the use of this sugar alternative, and discuss its role in the face of rising obesity and diabetic numbers.

  • Will Chu
  • Will Chu
  • Science Editor
  • NutraIngredients and FoodNavigator
  • LinkedIn Will Chu

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Meeting the taste challenge in low calorie beverages

Today’s consumers are more health conscious than ever before. They strive to reduce calories while consuming the food and beverages they like, as taste remains a very important driver in their purchase decisions. But achieving great taste in calorie reduced- and no-added-sugar applications can be challenging. While stevia-based sweeteners have fast become the high-intensity sweetener favorite in the food and beverage industry, certain applications are tricky. It’s especially challenging to reach sugar-reduction targets – and achieve optimal taste and sweetness – when using stevia-based sweeteners at higher usage levels. But Cargill has discovered the key to unlocking precision sweetness, bringing optimal taste and sweetness to your reduced and zero-calorie formulations. And isn’t that exactly what your consumers crave?

To support the food and beverage industry, Cargill delivers a full range of sweetness solutions, and offers an extensive sweetness expertise, to assist the industry meet consumers’ needs and to help customers’ business thrive. Want to know more…?

  • Frank Maus
  • Frank Maus
  • Segment Manager Special Sweeteners EMEA
  • Cargill
  • LinkedIn Frank Maus

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Making sugar-replacement meaningful to the consumer

Every third consumer in Europe cuts sugar because of health reasons. Sugar reduction and replacement are important tactics to fight the growing challenges of overweight,  diabetes and other related NCD’s. However, the food industry’s current approaches need to be re-examined as they are neither effective nor sustainable.
Often sugars are replaced by starches (e.g. maltodextrin) which are not classified as sugars but are high glycaemic and have the same calories. Such label cosmetics are not sufficient to support the consumer in making a conscious choice. We must think beyond the label and the blunt call for “sugar reduction”. The solution is based on the glycaemic profile of foods, not just their labelled sugar content.

  • Anke Sentko
  • Anke Sentko
  • Vice President Regulatory Affairs & Nutrition Communication
  • BENEO Institute
  • LinkedIn Anke Sentko

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Roundtable discussion: Can sugar survive a public health crisis?

‘Globesity’ gets more critical every day – but people still crave the sweets, snacks and desserts they have loved for so long.

How are companies responding to this public health epidemic, and is ‘self-regulation’ in the form of smaller portions and low-sugar varieties enough? Or are public policymakers right to intervene with sugar taxes or mandatory reformulation? What’s in store for sweeteners?

In a changing food landscape we debate the role and reputation of sugar and other sweeteners.

  • Anke Sentko
  • Anke Sentko
  • Vice President Regulatory Affairs & Nutrition Communication
  • BENEO Institute
  • LinkedIn Anke Sentko
  • Sam Rowe
  • Sam Rowe
  • Communications Consultant
  • UNESDA
  • LinkedIn Sam Rowe