How do food companies navigate the intense pressure to cut sugars, reduce the calories, and achieve cleaner labels while delivering a superior taste experience to consumers? Because sweetness is such a key driver of liking, it is essential to understand the low-calorie alternatives to sugar including traditional synthetic sweeteners, newer natural sweeteners like stevia and monk fruit, and bulk sweeteners like allulose and tagatose.
Join us for a complete introduction with hands-on experience and practical insights into sugar reduction with Dr. John Fry and Melanie Goulson, two world-renowned experts for whom sweeteners are a passion. This course is ideal for anyone concerned with replacing sugar and accessible to all, including product developers, technical service specialists, sweetener researchers, marketing experts, and sweetener suppliers.
Click here to learn more about this exclusive 2-day course.