Consumers and retailers ask for sugar reduction, but leaving out the sugar is not that simple. To share knowledge, the IFFI network organized a Masterclass ‘Sweet Reductions – Less is More’ at the end of June, hosted by Robèrt van Beckhoven. Cases from various companies that have succeeded in reducing sugar in their consumer products – such as FrieslandCampina, Vrumona, Peijnenburg, and KraftHeinz – formed the basis for the exchange of experiences.
Ingredients for Food Innovators (IFFI) is a Dutch network organization for senior managers in the food ingredients industry. The network aims to feed its members continuously with inspiration based on current issues such as sugar and salt reduction and the increasing demand for meat substitutes. The Innovations Masterclass focused on the first issue, an extensive review will soon be available in EVMI magazine number 5 (appears August 28, 2018). The second issue was the subject of the dinner meeting Innovations last April. Guest speaker Jaap Korteweg, the founder of the Vegetarian Butcher, gave an impassionated presentation on meat substitutes. The launch of the vegan Roockworst last week again underlines the relevance of this topical subject.
EMVI magazine published some interesting articles on these subjects: