Workshop: Day 2 April 26th 2012
Practical Approaches to Successful Fat Reduction in F&B
Overcoming NPD and reformulation challenges to deliver appealing and healthy low-fat products
| 09.00 | Introduction |
| | |
| 09.15 | Evaluating fat reduction innovation from around the world |
| • | Understanding the drivers for low-fat products and how this influences product development |
| • | Considering key products, ingredients and approaches that are proving successful |
| • | Examining how fat reduction fits with broader health and wellbeing trends affecting the F&B industry |
| | |
| 10.00 | Case study: Successfully overcoming R&D challenges related to fat reduction |
| • | Understanding the mouth-feel and psychological appeal of fatty foods and using this to inform your reformulation |
| • | Evaluating the tools and techniques available to overcome taste, texture and cost challenges |
| • | Developing a healthy low fat product – avoiding additional ingredients that will negatively affect the nutrient profile |
| | |
| 10.45 | Refreshments and networking |
| | |
| 11.15 | Practical workshop activity |
| | |
| 12.00 | Workshop feedback |
| | |
| 12.30 | Question and answer session |
| | |
| 13.00 | Close of workshop |
