Substitution and reformulation webinar: Just two days to go

Presented by Food Manufacture editor Rod Addy and sponsored by RSSL, this one hour webinar will explore the implications of the Government’s clampdowns on foods high in fat, salt and sugar (HFSS) and the substitution of these nutrients with healthier alternatives. 

It will also address the fallout of the war in Ukraine and its affect on raw materials shortages and the subsequent need to substitute ingredients and reformulate products to accommodate these changes. 

In observing the supply chain, this webinar will highlight the pressure points, the latest solutions and how the industry can deliver cost-effective, safe and healthy food while maintaining quality in the face of these current pressures.  

Speakers include RSSL technical specialist Carole Bingley, Osborne Clarke senior associate Katrina Anderson, 342 consulting’s professor Julian M Cooper (CChem, FRSC, CSci, FIFST) and Allergy Action’s Dr Hazel Gowland (BA, PGCE, MREHIS, FIFST, FRSPH). 

Attendees will also have the chance to submit their burning questions on the topic of ingredient substitution and reformulation to the panel in a live Q&A session.

Don’t miss your chance to be among the first in attendance for this webinar to learn the latest in ingredients substitution and reformulation.  

Meanwhile, food manufacturers and retailers have been advised to 'seize the day' and drive innovation on healthy foods​​ without being forced by Government legislation.