Reformulation is the keyword in 2019 in product processing. The replacement of refined sugar, saturated fatty acids, gelatine, milk and egg plays an increasingly important role in sweets and snacks, and is a subject matter that will remain high on the agenda in the confectionery world.
But one of the problems about changing a recipe component is the affect it has on the properties of the product. Solutions are required to provide the customer with sensory quality, texture and taste.
That’s why ProSweets 2020 will look at the possible opportunities and alternatives – and ask the questions: Where are the limits of reformulation and reduction? What is important to know in handling with new ingredients?
The DLG will present, in cooperation with Koelnmesse, a special display Ingredients - Reformulation for Sweets and Snacks and guided tours with focus on “reformulation" in hall 10.1. There will also be guided tours throughout the exhibition space to see how various companies are coping with reformulation.
Other highlights for next year will include a special event on packaging: ‘Function meets Design’. Packaging innovations that combines creative designs and sustainable materials is in demand, especially in the confectionery industry where producers have to ensure quality and freshness of the product at the same time.
The special event Packaging – ‘Function meets Design’ will be held in hall 10.1.
Organizers Koelnmesse will also be announcing participants for the trade show’s popular ‘Speakers Corner’, where experts give presentations on important topics regarding production, processing and packaging trends.
For more information visit the ProSweets website.