Small and medium-sized food and drink producers can receive guidance on sugar reduction, labelling and claims at an upcoming seminar run by the Food and Drink Federation (FDF) and Leatherhead Food Research (LFR). The free event will be held on 24 November 2016 at Food Matters Live in Excel, London.
This summer, FDF published a sugars reformulation guide for SMEs developed by LFR which is freely available to all companies. It offers guidance on sugars reduction in three categories: dairy desserts, baked goods and soft drinks.
With a growing number of consumers looking for lower sugars products, the session at Food Matters Live is ideal for small businesses that are thinking about reformulation but are not too sure where to start. There is also a significant Government drive for food and drink manufacturers and caterers to lower sugars in their products, a key strand of the recently launched Childhood Obesity Plan. Experts in the area will give an overview of the basics including relevant regulatory considerations, where to access resources, and how to take the first steps.
The seminar, at 12:00 on Thursday 24th November 2016 has the following agenda:
• Kate Halliwell, FDF Nutrition and Health Manager, will introduce the event
• Helen Munday, FDF Chief Scientific Officer, will explain rules around labelling and restrictions on the health claims companies can make
• Leatherhead Food Research will provide an overview of the sugars reformulation guide
• Delegates can take part in a Q&A discussion with the expert panel
The session is free to attend, includes lunch, and will take place in Gallery Room 10 at the ExCel centre, London.
Speaking ahead of the event, Ian Wright CBE, FDF Director General, said:
“Sugars reduction for food and drink products – particularly in response to consumer demand - is a major focus for our members. FDF is committed to fully supporting businesses undertaking those challenges. As regulatory and public conversations about sugar continue, this event is an opportunity for small and medium businesses to hear from experts in the field on the responsibilities and opportunities ahead of them.”
Jenny Arthur, Head of Nutrition and Product Development at Leatherhead Food Research, said:
“The reformulation of products is a challenging process, as sugars are multifunctional ingredients with a range of roles across products. This event will help companies become more familiar with the sugars reduction guide and the resources available to them to deliver the products their consumers are looking for.”
For more information, please contact Anna Taylor or Skye Oudemans on 020 7420 7118/7120.