Saturday, August 16, 2014

Barilla: the sector must invest in new technologies to … – LeLé

 <- Google_ad_section_start ->

AMSTERDAM August 14, 2014 / PRNewswire / –

The main challenge is to find technological solutions to reduce content in salt, fat and sugar

response to growing customer demand and proposed by the government to reduce the levels of sodium, sugar and fat in foods and beverages legislation, Barilla addressed the main challenges that the company met with the reformulation. “Our main challenge is to find appropriate technological solutions to reduce the content in salt, fat and sugar that will allow us to provide a product of comparable quality customers, “said Kristen Anderson , vice president of the science of taste and food division of nutrition research and regulation within the research organization Barilla Group


“For example, many of our baked goods based on certain ingredients that give them the proper texture for crispy and mouth feel, while ensuring the shelf life of the product without oxidation, “said Anderson . With global trend for healthier snacks, especially for children, the industry has worked to find solutions to these challenges, but the journey has not been easy .

“I think we will find unique solutions to address these challenges in the future,” said Anderson . “Within the food industry, we should take advantage of this need for reformulation to improve the profile of our products as part of a long-term initiative. We will not find all solutions rapidly and will continue to invest in new technologies. “

Anderson will join the other leaders of the food industry to discuss the matter on the occasion of The Restatement Fi Series, a series to focus on reducing the content in sodium, sugar and fat to be held at Amsterdam from October 8 to 10.

Following the commitment of Nestle to further reduce the content salt in its food brands worldwide to meet the WHO target to 5 g of salt per person per day in 2025 Henri-Pierre Lenoble , head of nutrition, health and well-being in Nestle Food , will participate in The Restatement Series to explain the decision of the company to achieve this goal and overcome the challenges of further reduction of content salt, the impact on costs, technical barriers to products and choice of healthy consumption.

And with demand Tesco all its suppliers to eliminate the added sugar drinks for children David Beardmore , responsible purchasing in the category of soft drinks and juice in Tesco , will explain how the company plans to work with manufacturers to implement this strategy and overcome technical challenges that arise.

For more information on The Reformulation Series are available at

About Fi Conferences :

Fi Conferences is an extension of Fi Global, the world event celebrates food ingredients in his 27 years 2015 attracts more than 25,000 visitors. Fi Conferences is organizing his famous lectures in conjunction with this exhibition as events or autonomous and offers content targeted high quality on the current issues facing today’s manufacturers and suppliers of ingredients for food and beverages. Fi Conferences provide the information and knowledge needed by professionals in the research and development, product development, innovation and marketing working for ingredient suppliers and manufacturers of food and beverage products.

For more information on prices and registration, please contact :
Oliver Brunetti , responsible for the management of participants
Fi Conferences
Tel. : + 44- (0) -207-955-3967

For more information on sponsorship and partnership, please contact :
Bonfrer Jacques, head of sponsorship sales
Fi Conferences
Tel. : +31 (0) 20-409-9584 E-mail

For more information about the speakers, please contact :
Kate Sharman , the main producer of conferences and live content
Fi Conferences
Tel. : +31 (0) 20-4303-402

For more information about the media and marketing, please contact :
Dominique Caron , Director of Marketing
Fi Conferences
Tel. : +31 (0) 20-4303-403

<- google_ad_section_end ->
 2014-08-14 04:00:00 the statement sent and distributed by:



No comments:

Post a Comment