Mindful Choices: How to Formulate Foods with Less Sugar and Sodium

Mindful Choices: How to Formulate Foods with Less Sugar and Sodium
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DATE:    Tuesday, May 8, 2018
TIME:    11:00 a.m. Registration – Seminar 11:30 a.m. – 3:00 p.m.
PLACE:  Meadowlands Expo Center, 355 Plaza Drive, Secaucus, NJ
Fee:         $25/person
All speakers will bring “Tastings” of food and beverages with less sugar and sodium for you to try
11:30 am              “Sugar Reduction Ingredients: A Toolbox of Solutions for Dairy, Baked Goods & Snacks,
                                Nutritional/Granola Bars and Confections”
                                       Kyle Krause, Regional Product Manager – BENEO, Inc.
12:00 noon          “Breakthrough Solutions for Sugar Redution: Tackling ‘Added Sugar’ with
                                Next Generation Stevia Ingredients”
                                          Adams Berzins, Sweetener Solutions Technical Svc Project Leader – Ingredion
12:30 pm               Lunch Break & Networking
1:00 pm                “Sugar Reduction – A Taste Challenge in Beverages”
                                      Megha Gandhi, Global Technical Director, Special Soft Drinks
                                       Center of Excellence – Firmenich, Inc.
1:30 p.m.               “Allulose: Sugar Sweetened without the Calories”
                                       Dale Bertrand, GEA Technical Service Manager – Tate & Lyle
2:00 p.m.               “Solutions for Achieving Sodium Reduction without Affecting Product Performance”
                                       Vanessa Herrera, Technical Service & Applications Manager Meat, Seafood
                                        and Poultry Products – Innophos, Inc.
2:30 p.m.                “The Future of Salt Reduction”
                                          Henry Schaffer, CEO – Tastes Natural
3:00 p.m.                 Conclude Program