The ProSweets fair and ISM (International Süsswaren Messe), the world leading trade fair for confectionery and snacks, takes place in Cologne between 27 and 30 January. Dr. Roger Aidoo from Bayn has been invited to speak about alternatives to sugar in chocolate.
Overconsumption of sugar is one of the major health threats in the world today. The WHO recommends us to decrease our daily intake of sugar. Confectionary may only play a small part in our total energy intake, but it is still perceived as associated with overweight and obesity. Confectionery producers are therefore called upon to develop new product concepts and reduce sugar. Bayn Europe AB is at the heart of this development, with a genuine desire to enable us to still be able to indulge in our favourite sweets, cookies and chocolate.
Dr Roger Aidoo, an expert in sugar-free chocolate manufacturing, has been with Bayn since 2015. Dr Aidoo is a food scientist and holds a PhD. in Applied Biological Sciences from the University of Gent, Belgium, as well as a master’s degree in Food Technology.
“I am very happy to have been asked to talk about Bayn’s expertise regarding sugar reduced chocolate. The chocolate industry is still growing and so are the number of health-conscious consumers. Product and process optimization are highly important for satisfactory sugar substituted chocolate development”, says Dr. Aidoo. “My presentation will be centered on sugar substitutes in chocolate manufacturing and how these alternatives affect product development.”
Dr. Aidoo’s presentation will be held under the segment “Ingredients for optimizing sweetness impression in chocolate and other confectionery”, which takes place on 29 January. A complete speakers’ list is available here.
For information about the fair: ProSweets/ISM.