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8:00 am Morning Networking

8:20 am Opening Remarks from the Chair

Taste Modulation – Delivering on Consumer Taste & Performance Expectations

8:30 am Mineral Modulators of the Tastes of Non-Caloric & Caloric Sweeteners


• Reduction of the sweetness linger of noncaloric sweeteners
• Enhancement of the sugar-like mouthfeel of noncaloric and caloric sweeteners
• Inhibition of the bitter off tastes of noncaloric sweeteners

9:00 am Protein Power – Do Protein Sweeteners Have What It Takes to Succeed?


• Taste – is good quality sweetness enough?
• Practicality – can they withstand processing?
• Safety – is a natural origin any guarantee?

9:30 am Optimizing Sweetness & Keeping Your Label Clean with Natural Plant-based Ingredients


• Sweetness Modulation Challenges
• Sugar Cane Distillate – A bitterness blocker
• Cane Molasses Distillate – A sweetener enhancer

10:00 am War on Sugar: Solutions to Reduce Sugar in Chocolate


  • Sugar-related health and wellbeing concerns are high on the radar, especially amongst millennials and healthy agers. What they all have in common: the search for good food with a better nutritional profile, but without compromising on taste. Today a majority of global consumers are trying to limit their sugar intake.
  • Healthy snacking and healthy food alternatives are a worldwide growing trend, addressed by Barry Callebaut and its continuous investments in R&D. It developed a complete range of five wholesome sugar solutions for chocolate and also has a toolbox of sugar substituting technologies ready for customer-specific developments.

10:30 am Panel Discussion – Methods for Delivering Taste Modulation in 2021 and Beyond


• Comparing novel ways to modulate taste in low/no sugar products in order to meet consumer requirements
• Reviewing how new technology can be used to create products that deliver on performance and functionality whilst remaining cost effective and overcome regulatory barriers

11:00 am Meeting the Needs of Your Consumer

  • Shari Leidich Founder and CEO, Know Brainer Foods and Max Sweets


  • A founder’s story
  • The truth behind your consumer’s health and decision-making
  • The key to a successful CPG brand

11:30 am Speed Networking

Achieving Successful Formulation with Sugar Reduction Technologies

12:00 pm Hard Seltzer Synergy: Formulating a Successful Spiked Seltzer with Full Flavor & Zero Sugar


• Foundation – laying the groundwork for a new business and new innovation
• Formulation – putting the ‘spiked’ in sparkling ice beverages
• Future – Talking Rain looks forward

12:30 pm Key Strategic Definitions on How to Define the Goals for Developing a Reduced/No Sugar Added Products


• The tools ShakeUp used on its journey from an idea to a full line of no sugar added ice creams and frozen desserts

1:00 pm Lunch Break

What are the Human Health Implications of Reduced Sugar Products?

2:00 pm Metabolic Fate of Steviol Glycosides and Their Effect on Gut Microbiome of Adults and Children


• Metabolic fate of all steviol glycosides in human is same, independent of genders and ethnicity
• Steviol glycosides produced by different technologies have same metabolic fate in adult males, adult females & children
• Steviol glycosides and their metabolites (steviol) have no significant impact on the microbiome of adults and children

2:30 pm Applying the Science of Sensory Nutrition to Solve the Challenges of Sugar Reduction

  • Nancy Rawson Associate Director & Vice President, Monell Chemical Senses Center


• The making of a sweet taste cell: can we “hack” the system?
• How stress and inflammation drive us to seek calories
• How post-absorptive signals from the gut to the brain shape our perception, and why this matters

3:00 pm Close of Conference