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Guided Tours Reformulation for Sweets & Snacks - Targeted analysis of products and correct use of ingredients

2.-5. February 2020, ProSweets 2020, Cologne Fairgrounds

Date:
February, 2-5th, 2020
Cologne Fairgrounds, ProSweets 2020

 

  • Meeting point: DLG booth Hall 10.1 booth no. F-008
  • Language: English
  • Please arrive early before the tour starts (at least 5 minutes)
  • The number of participants is limited to 20
  • Registration is necessary
  • First come first serve

 

The food industry is working flat out to reformulate products to reduce the amount of sugar, salt and fat. It must be borne in mind that these ingredients perform important technological functions in the manufacturing process. In addition, legal requirements, the availability of raw materials and economic aspects must be taken into account in the reformulation. All in all, this requires those responsible to manage recipes in a complex manner that weighs a large number of factors against one another and at the same time guarantees the impeccable sensory quality of the products.

Against this background, the one-hour guided tours offered by the DLG and Koelnmesse during ProSweets Cologne provide answers to the most important questions on the subject of "reformulation". Participants of the guided tours visit the special show "Ingredients - Reformulation for Confectionery and Snacks" and the exhibition stands of selected companies. The focus there will be on product innovations, sensory tastings and professional exchange.

The DLG accompanies the tour and offers in-depth technical insights. Among other things, tried and tested procedures for reformulation will be presented, as well as promising technological innovations. In addition, the question of which natural ingredients are suitable for reduction and how to label them will be examined.

Possible Tours: Registration

Date a.m. p.m.
Sunday, 02.02.2020   <a href=" http://events.dlg.org/booking-event?id=737&request_locale=en" target="_blank" class="external-link-new-window" data-htmlarea-external="1">3:00 – 4:00</a>
Monday, 03.02.2020   <a href=" http://events.dlg.org/booking-event?id=737&request_locale=en" target="_blank" class="external-link-new-window" data-htmlarea-external="1">3:00 – 4:00</a>
Tuesday, 04.02.2020 <a href=" http://events.dlg.org/booking-event?id=737&request_locale=en" target="_blank" class="external-link-new-window" data-htmlarea-external="1">10:00 – 11:00</a> <a href=" http://events.dlg.org/booking-event?id=737&request_locale=en" target="_blank" class="external-link-new-window" data-htmlarea-external="1">3:00 – 4:00</a>
Wednseday, 05.02.2020 <a href=" http://events.dlg.org/booking-event?id=737&request_locale=en" target="_blank" class="external-link-new-window" data-htmlarea-external="1">10:00 – 11:00</a>  

Participating companies:

NOREVO GmbH 
Reformulation of Chew Candy

  • Skip cooking process change to a cold process
  • Replace Gelatine

CAPOL GMBH 
Glazing & sealing

  • Glazing & sealing in one (without shellac ) – Top trend
  • Polishing process of hard & soft sugar dragees
  • Label friendly glazing (not a fan of many words)

Dr. Otto Suwelack Nachf. GmbH & Co. KG 
Combining the best of milk

  • Added value with clean label ingredients
  • Sweetness without added sugar
  • Brilliant taste and natural colour
  • Suitability for special diet groups

GNT Europa GmbH 
Plant-based colours: The perfect fit

  • What are plant-based colours?
  • What colour categories exists?
  • Characteristics to consider – Hands-on demo

DOEHLER GmbH
Improving Nutritional Excellence

  • Sugar, calorie, fat reduction
  • Egg replacement
  • Fibre increase

Kontakt

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