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  • “The conference has contributed to my personal knowledge, improved my science-based evidence and gave me a new
  • insight into NPD.” Jasmina Ranilovic, Director of R&D, Podravka

The Reformulation Series

Reducing sugar, salt and fat is a critical focus in today’s F&B industry.
Health concerns around society’s consumption of these key ingredients is driving the proposal (and introduction) of reduction targets in order to improve the health of consumers – however, reduction targets come hand-in-hand with reformulation and technical challenges.

Food ingredients Europe are pleased to announce the latest in a successful series of reformulation conferences: The Reformulation Series 2014 in Amsterdam.

This is the only technical event providing three separate days focused on reformulation with these key ingredients:

Sodium Reduction & Reformulation Conference– 8 October 2014
Sugar Reduction & Reformulation Conference– 9 October 2014
Fat Reduction & Reformulation Workshop – 10 October 2014

Book to attend a one-day conference or workshop on your area of focus; or choose to attend the whole 2.5 day series if your work spans all 3 ingredients.

Developed through in-depth research with key industry players including Danone, Mars Food, Premier Foods, Orangina Schweppes and Waitrose, and bringing together the extensive ingredients experience of Food ingredients Europe, this event is a must-attend for senior professionals within F&B Product Development, R&D and Innovation looking to overcome the challenges of developing tasty, quality products with reduced salt, sugar or fat that meet targets and appeal to consumers.

Watch this video of last year’s event to see what you can expect this year: 

Who should attend?

Fi Conferences are the world leaders for industry events focusing on food and beverages. Companies that have attended previous Fi Sodium & Sugar Reduction conferences include:

Arla Foods • Almarai • Bacardi Group • Bolletje • Britvic Soft Drinks • Coca-Cola • Danone • FrieslandCampina • GSK • H.J. Heinz • Kerry Foods • Mars Chocolate • Nairn’s Oatcakes • Nestlé Professional • PepsiCo • United Biscuits…and many more!

With job titles ranging across:

R&D Director, Group Head of Technical, Product Development Project Manager, Innovation Technologist, Technical Director, Material Science Programme Manager, Head of Food Applications, Formulation Project Leader, R&D Scientist, President, Global Marketing, Applications Project Manager, Senior Development Manager, Head of Technical Marketing, General Manager, Product Sciences Manager, Managing Director, Innovation Manager, Head of R&D, Quality Director, CEO

The core audience for this event will consist of senior-level professionals within F&B manufacturers, ranging across: 

  • Product Development / NPD
  • Innovation
  • R&D
  • Technical / Scientific

What Delegates said about the 2013 Fi Reducing & Replacing Sugar & Sodium Conference 

“It was a great experience, great to meet different people from marketing and development departments. All of us have the same aim; to create a product which will be best for the consumer.”
Tanya Cvetkovic, Food Technologist, Podravka

“I really enjoyed this diverse and interesting conference and especially the chance to undertake the interactive sessions, which I found really different – they really brought home the impact of product taste in the acceptance of reduced sugar and sodium alternatives. The networking opportunities provided me with the chance to meet quite a few people as well. Very good conference – thanks!”
Deborah Cross, Industry Analyst – Food, Euromonitor International 

“The conference has contributed to my personal knowledge, improved my science-based evidence and gave me a new insight into NPD.”
Jasmina Ranilovic, Director of R&D, Podravka