DLG e.V. - ProSweets - Speakers Corner - Reducing Salt and Fat in Snacks

ProSweets

Technology, Reformulation, Sensory – Success Strategies for Reducing Salt and Fat in Snacks

Speakers Corner

Monday, 28th January 2019, 12:30 pm till 2:00 pm

In many countries, salt and fat consumption significantly exceeds the recommended reference levels. In order to counteract this, numerous political reduction strategies have been established worldwide. This issue is also on everyone's lips in Germany. But what measures do these strategies actually pursue and what opportunities and risks can be deducted? Although reformulation is a core element of reduction strategies, it often poses technological challenges for manufacturers. How can the salt and fat content in snacks be reduced without compromising the textile product properties? Which technological approaches can be implemented? And which ingredients are suitable for this?

Answers are given by experts in the Speakers Corner:

Programme

12:30 pm

Opening and chair
Dr. Bernhard Reichenbach, Chefredakteur, Sweets Processing, Sweets Global Network, Munich, Germany

12:35 pm

Consideration of international reduction strategies and their implementation – an inventory
Carolin Dziuba, DLG e.V., Competence Center Food, Frankfurt am Main, Germany

  • Current situation in Germany
  • Sugar reduction strategy in the UK
  • Salt reduction strategy in the UK, Australia and USA

1:00 pm

Reduction of fat, sugar and salt in food: Between feasibility and consumer expectation – expert survey and technological solutions
Carola K. Herbst, Project Manager Food Technology, DLG e.V., Competence Center Food, Frankfurt am Main, Germany

  • Reduction potentials depending on food
  • Explaining technological solutions and deployability in practice

1:25 pm

PEF (pulsed electric fields) as a tool for healthy snack production
Robin Ostermeier, Snack application, R&D, Elea, Quakenbrück, Germany

  • Electroporation
  • PEF-pre-treatment for snack processing
  • Benefits of using PEF

1:50 pm

Discussion
Dr. Bernhard Reichenbach, Chefredakteur, Sweets Processing, Sweets Global Network, Munich, Germany

2:00 pm

Closing

Kontakt

DLG-Fachzentrum Lebensmittel • Alexandra Brandauer • Tel.: +49 (0) 69/24 788-333 • Fax: +49 (0) 69/24 788-336 FachzentrumLM(at)DLG.org