Sugar Reduction In Foods is a new course from Chipping Campden-based Campden BRI, taking place on 31 October at its Gloucestershire centre.

The course aims to provide an overview of the issues and approaches to reducing sugar in foods. BRI said it is suitable for those looking to reduce or replace sugar in their products.

“It will provide an insight into which approaches may be most appropriate for which food types,” according to the company.

The course will run over a full day with an option to attend a salt reduction course the previous day.

The background to sugar reduction will be covered, including reasons for the need to reduce sugar, government targets and the role sugar plays in products, as well as approaches to reduce sugar in food through alternative ingredients. One session will also cover legislation including information on health and nutrition claims.

There will be an opportunity to sample reduced-sugar products and sessions looking in detail at reducing sugar in baked goods. Short sessions will also discuss sugar reduction in beverages and sweet sauces/condiments & preserves. A sensory session will explore ways of assessing the sensory properties of reduced-sugar products

The company, which provides food and drink businesses with science, technology and information services, added that at the end of the course, delegates will be able to:

• Understand the function of sugar in different foods and the issues with removing it

• Be aware of the considerations (technical & regulatory) when using sugar replacers such as high-potency sweeteners and polyols

• Have an awareness of methods of sensory assessment for products with reduced/removed sugar

• Apply the theory and technical skills learnt on the course in their own development role

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