Wednesday, Sep 22, 2021 9:00a -
Thursday, Sep 23, 2021 5:00p
Online, United States
Lectures & Conferences
The Advancing Sugar Reduction Technologies Digital Summit will provide a thorough insight into the reduced sugar food and beverage industry and showcase the latest technical innovations in the field, including:
- Developing of allulose, erythritol and stevia solutions
- Strategizing for leading-edge product formulations which augment nutritional value and satisfy customer desires for taste modulation and sweetness
- Establishing precision fermentation platforms to manufacture exciting new products
This industry-led conference explores current market trends, discussing how consumer acceptance and adoption of reduced sugar products continues to increase. This summit will equip your technical teams with all the knowledge they need to create a clean label, consumer acceptable, better-for-you product that delivers on consumer taste and performance demands. Get first-hand accounts from key industry decision makers within R and D and business development, as well as founders of successful novel reduced and no sugar brands, to make evidence-based decision on new product directions.
The Advancing Sugar Reduction Technologies Digital Summit will unite key C-Level executives and R and D directors as well as key industry decision makers, and equip them with the information they need to meet the consumer demands in this increasingly growing and exciting industry. If you are looking to grow and develop within the reduced and no sugar product industry, then Advancing Sugar Reduction Technologies is an unmissable event this year!
Pricing for: Food and Drink Brands, and Final Product Ingredient Manufacturers: USD 1999.0,
Pricing for: Technology Providers for Manufacturing Processes: USD 2499.0
Speakers: Nate Yates, Ingredion Inc, Massimo Ambanelli, Hi-Food, Grant DuBois, Almendra, Loyd Wix, Unilever, Alex Woo, W2O Food Innovation, Matthew Godfrey, Nutrition Innovation, Erik Throndsen, Talking Rain, Cesar Contreras, Domino Foods Inc, Nancy Rawson, Monell Chemical Senses Center, John Fry, Connect Consulting, Rania Harastani, Ferrero, Afrouz Naeini, Ingredion Inc, Eran Baniel, DouxMatok, Tsachee Zilberfarb, The Shakeup Lab, Julie Anne Grover, Kraft Heinz Company, Moayad Abushokhedim, Fooditive, Sergio Machado, Roquette, Sidd Purkayastha, PureCircle, Monica Garces, Jungbunzlauer, Ilan Samish, Amai Proteins