Sugar – A Sweet Poison

1 Day Events, SOFHT Breakfast Club
28 Feb


An excellent opportunity to hear representatives from the World Sugar Research Organisation and Head of Food Science from British Sugar, on the obvious and hidden risks of sugar intake and the role of the food industry to it.

Professor Julian Cooper – Retired from British Sugar as Head of Food Science

An overview, description and analysis of the following points:

  • What are sugars?
  • What do sugars do in products? i.e. sugars functionality
  • Hidden sugars – what is on the label?
  • Reformulation of products containing sugars – the challenges
  • High intensity sweeteners e.g. Aspartame and steviol glycosides
  • Compare and contrast ‘artificial’ vs ‘natural’ sweeteners and compare and contrast these in the context of reformulation taking into account the differing requirements in different products including soft drinks

Dr Roberta Re – Director General of World Sugar Research Organisation

An overview, description and analysis of the following points:

  • The role of sugar in nutrition and health and how is dietary sugar used by the body
  • Global sugar policies and guidelines
  • Sugar sweetened beverages and the taxation agenda
  • Sweeteners (with or without calories).

This is an ideal forum for Technical Managers, students and scientific people to gain a greater understanding of sugar, its usage and effect on health and the role of the food industry within it. It will provide opportunities for delegates to discuss in detail their requirements, concerns and also to raise questions on the subject matter.

Places are limited to 25 delegates to ensure that this remains an intimate and informative 1/2 day programme for all.

Cost: £35 + VAT (Members), £70 + VAT (Non-members), £15 +VAT (Students) per delegate
Time: 9.00am-12.30pm
Venue: SAI Global , Heron House, Davy Avenue, Knowhill, Milton Keynes. MK5 8JH

Continental Breakfast Buffet and certificate of attendance are included in the price.

Click here to download flyer and booking form

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