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Demand for better-for-you options is on the up-and-up as shoppers link good diets to good health. 22% of European consumers report following a sugar restricted diet while 60% say they now avoid artificial colours and flavours.
At the same time, rising regulatory interest and increased concern over the public health implications of high fat, salt and sugar diets is putting more pressure than ever on food makers to accelerate reformulation and deliver healthier products for the mass market.
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Excessive sugar consumption is impacting public health. With pressure mounting to cut the sweet stuff from food and drink products, how can innovation help manufacturers ‘hit the sweet spot’ between health and taste?
Which innovations are leading the charge in the sugar reduction space and why? How reliant should manufacturers be on technology to cut sugar from finished products? Or is there a responsibility on food makers to reduce sweetness in foods, in the hope that consumers tastebuds adapt?
From a regulatory standpoint, are governments doing enough? Should a tougher stance be taken to penalise manufacturers selling high-sugar foods?