The clock is ticking, and by January 2020, all food and beverage products in the US will have to reflect the grams of ‘added sugar’ on their Nutrition Facts Tables.
Drawing on deep consumer research, this talk addresses how this change impacts consumer sentiment and their product purchase decisions, as well how much sugar is acceptable to consumers in key product categories, and what is the consumer perception of alternative sweeteners.
Building in that, there will be an overview of the most innovative sugar reduction solutions that enable you to reduce grams of sugar on your product labels without losing the winning taste. Join Hatchery partner Ingredion to learn more.
About the presenter:
The Platform Lead for Sugar Reduction at Ingredion, Afrouz has a keen focus on carefully aligning Ingredion’s sweeteners and sugar reduction solutions with the latest consumer and market trends. Afrouz has nearly 15 years of experience in commercialization of specialty ingredients to the food and beverage industry globally. Afrouz holds a MSc in Food Science from the University of Guelph in Canada and an MBA from London Business School in the United Kingdom.