The UK’s childhood obesity strategy is encouraging companies to reduce the sugar levels in a range of products that contribute to children’s sugar intake by at least 20% by 2020, notes Campden BRI. These products include sweet sauces, desserts and confectionery. A seminar hosted by the company on sugar reduction in confectionery, sweet sauces and desserts will explore how companies can meet the targets.

Taking place on13 November, the seminar will include industry perspectives about the challenges they face and how they are overcoming them. Barry Callebaut will discuss how manufacturers are meeting the challenge, while a presentation by Cargill will review solutions from an ingredient supplier.

The seminar will also feature updates on the latest ingredient solutions to help tackle reformulation issues, including a regulatory update on what can and can’t be done from Campden BRI, and a session on the development of a direct sugar replacement by Savanna Ingredients.

It will also cover new ways to structure foods to aid sugar reduction thanks to academia and industry collaboration, with an update on the DRINC project on programmed emulsions for reduced levels of sugar in liquid and semi liquid foods by the University of Birmingham.

Campden BRI says that the seminar will be relevant to NPD managers, technologists, nutritionists and technical managers.