Campden BRI is holding a seminar to help bakers with the challenges surrounding sugar.

The event, which takes place on 14 October, will provide an insight into the range of sugar reduction strategies available and will allow delegates to discuss common challenges when reformulating products for sugar reduction or creating new, reduced sugar products.

The following key areas will be covered:

  • Information on specific ingredients (such as high potency sweeteners including steviol glycosides and monk fruit extracts, polyols, inulin)
  • Technical challenges associated with sugar reduction/specific ingredients
  • Legislative issues (e.g. regulatory approvals, health claims, permitted levels and advertising guidelines for sweeteners)
  • Current trends

Early this year Action on Sugar called for a reformulation of products with sugar in them, with an aim of reducing content by 40%. It has also called for a sugar tax to be introduced.