Thursday 18 April 2019
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Wageningen - 27 days ago

Tipping point reached for reformulation of food products

The number of overweight and obese people continues to rise, with excessive sugar remaining one of the major culprits. But the number of companies that make products which contain less sugar while retaining a similar taste and texture is also rapidly rising, says Joost Blankestijn, programme manager of Food Innovations for Responsible Choices at Wageningen University and Research (WUR). Reformulation – and sugar reduction in particular – will soon become mainstream. The Food Reformulation Workshop for the baking and confectionery industry on Thursday 4 April will see WUR will present the highlights of its expertise on reformulation.


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