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New webinar looking at effective reformulation strategies for HFSS compliance – Register today!
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ON DEMAND WEBINAR

Innovation in ingredients for confectionery & snacks

Join industry experts for an in-depth look at effective reformulation strategies for HFSS compliance. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to explore the latest advancements and practical strategies for successful product development.

The panel will be discussing: 

  • Reformulation strategies – How brands are reducing sugar, salt, and artificial additives without compromising taste or texture.
  • Ingredient innovation – The latest advancements in natural flavour enhancers, fermentation, and clean-label solutions.
  • Sustainability in product development – Meeting consumer demand for ethically sourced and environmentally friendly ingredients

What issues will be addressed?

  • Balancing reformulation and product quality – Overcoming the challenge of reducing sugar, salt, and additives while maintaining taste, texture, and shelf life.
  • Navigating clean-label and sustainability demands – Addressing consumer and regulatory pressure for natural, ethically sourced ingredients.
  • Keeping pace with ingredient innovation – Understanding the latest advancements in flavour enhancement, fermentation, and alternative ingredient solutions.

Register to watch on demand >>> 

OUR SPEAKERS

Amy Jackson – Technical Service Manager at Tate & Lyle

Amy has over 20 years of experience in the food and drink industry. She provides technical and application support to Bakery and Nutrition customers across Europe. Amy was a finalist in the Food and Drink Scientist of the Year category at the FDF Awards, in recognition of her work helping Bakery customers, to lower sugar and fat in their recipes.

Louise LEDUC – EMEA Culinary Center Manager at Biospringer

As Culinary Center Manager for EMEA region at Biospringer, Louise and her team support customers in the use of yeast ingredients and bring on the market innovative products. Her technical background of chemist engineer and a first job in flavor company as Food Technologist is an asset to develop food and beverage applications and showcase benefit variety of our solutions (salt reduction, protein source, additives replacement, masking properties, etc.).

Sharon Morey – Regulatory Affairs Manager at Campden BRI

Sharon is Regulatory Affairs Manager at Campden BRI with a strong food industry background and a wealth of knowledge and experience gained from working within a number of different business function areas. She originally studied nutrition and prior to joining Campden BRI, worked primarily in the health food sector. Sharon has extensive experience in food supplements, health foods, nutraceuticals and herbal medicines, specialises in nutrition and health policy, product claims compliance and communication, food information labelling, compliance and regulatory training.

FAQs

FAQs 

Is the panel discussion free? 

Yes – there is no charge to watch the panel discussion, either live or on-demand. 

How long will the panel discussion be? 

This panel discussion will last up to an hour. 

What do I need to watch this panel discussion? 

All you need is a computer with an internet connection. We recommend using headphones if possible if you’re in an office environment.