HAS: salt and sugar reduction workshop for the food sector

HAS University of Applied Sciences will hold the Salt and Sugar Reduction Workshop for the Food Sector for the first time on Thursday, 4 March 2021, at the Delta Agrifood Business in Bergen op Zoom. It is a new step in the collaboration between HAS University of Applied Sciences and the field in the South West Delta. HAS University of Applied Sciences regularly organizes workshops that respond to current trends and developments in the sector.

Reformulation of food products has been a hot topic for some time, especially when it comes to salt and sugar reduction. More and more companies are working on it. HAS University of Applied Sciences is keen to promote healthier product composition and this workshop actively contributes to spreading knowledge in this area. The workshop is interesting for anyone who has to deal with salt and sugar reduction in products, such as product developers, category managers, nutritionists and marketers.

Increasing need for salt and sugar reduction

"Companies are working more and more intensively on reformulating their products," says Gerlinde van Santen, consultant at HAS University of Applied Sciences. The Health Survey/Lifestyle Monitor of Statistics Netherlands (CBS) and the National Institute for Public Health and the Environment (RIVM) shows that not all the goals of the National Prevention Agreement have yet been achieved. The percentage of overweight and obese people must be reduced from 50.2 percent to 38 percent by 2040. In addition to government incentives for healthier product compositions, consumers are also increasingly demanding healthier products with less or no sugar and salt.

Not simple

Gerlinde: "However, in practice it is often not easy to reduce the quantities of salt and sugar significantly. The quality, taste and shelf life of the healthier products must remain the same. However, all sorts of problems often arise when adapting the recipe. In this workshop, participants will therefore receive both theoretical and practical information about the (im)possibilities of salt and sugar substitution."

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