Did you know that sugar (sucrose) added to foods provides many functions besides imparting a sweet taste? A number of health related organizations are calling for reduction in added or ‘free’ sugars intake and encouraging food manufacturers to reduce the sugar content in food products. Yet challenges remain in achieving this initiative due to the many roles sugar plays in various types of foods that goes beyond sweetness and the number of replacement ingredients required to perform these functions. Gain a better understanding of these roles as well as the challenges in reformulation to reduce the content of sugars. Learn why replacement ingredients do not necessarily reduce the caloric content or improve the nutritional profile of the food. Please join us on Thursday, February 4, at 1:00PM EST for a one-hour webinar with expert speakers Dr. Douglas Goff and Dr. Julian Cooper, who will outline the various roles of sugar in different food products and help you understand the difficulties in trying to develop a new product or reformulate an existing product with less sugar and an improved nutritional profile.

Learn more about our speakers:

Dr. Douglas Goff has been a Professor in the Department of Food Science at the University of Guelph, Canada, since 1987. He teaches undergraduate and graduate courses in introductory food and nutritional sciences, food carbohydrates, dairy technology, and functional foods and nutraceuticals. He has written over 200 research and technical papers and reviews. His research includes extensive work on the functional contributions of sugars and polysaccharides in food systems and the relationships between dietary fibre structures and their physiological and nutritional function. He is also the co-author of the textbook “Ice Cream, 7th Edition”, with Prof. Richard Hartel of the University of Wisconsin.


Professor Julian Cooper is an internationally renowned sugar and carbohydrate expert. During his 35 year career with British Sugar and AB Sugar he developed extensive experience in process and product development, carbohydrate chemistry, product reformulation and research and development in the food sector. He has recently retired and set up 342 Consulting.