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
PROGRAM
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
