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The food of tomorrow: transparent and natural?

NEW TRENDS IN SUGAR SUBSTITUTION

Consumers are becoming more and more aware of the importance of a healthy diet. It also increasingly seems that added sugar is not part of that. This lecture explains which conditions sugar substitutes (bulk materials) must meet in order to guarantee the desired sensory properties in fat-based products.

Ir Davy Van de Walle, UGent 

 

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