Roquette sponsors the session: ”Developing products that appeal to consumers, while reducing calories and increasing dietary fibre”.
Speaker: Campden BRI company.

One of the main reformulation strategies currently is to replace higher calorie macronutrients. The incorporation of dietary fibre into products can be difficult, as its functionality can modify both the finished product and the behaviour of the product during manufacturing. This presentation focuses on a case study on how different dietary fibres can be utilised to decrease the calorie-density of a pizza base, tomato sauce and meatballs.

Why opting for a holistic approach to healthy plant-based products?
Plant-based meat alternatives may be grabbing attention and shelf-space, but the potential to tap plants for healthy ingredients is far greater than protein alone. Roquette's plant-based portfolio includes ingredients for energy management, sugar-reduction, fibre enrichment and – of course – plant-derived proteins that can replace animal proteins or give an additional nutritional boost to a range of applications. Roquette takes a holistic approach with its customers too, by not only being a supplier but a real partner in NPD formulations. 
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 Benjamin Voiry, Head of Marketing for Europe and Asia at Roquette

Beyond sports nutrition, how to bring energy management to the masses?
Roquette brings energy management to the masses. Energy management ingredients are moving into the mainstream. As active people of all ages look to foods and beverages that will keep them going all day and boost their mental alertness.
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Why product formulation must target different energy needs?
Food manufacturers need to think about consumer requirements when formulating products with energy claims. In the article, you will learn about the science behind energy source coming from carbs and identify the right ingredients for specific targeted products.
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Eva Esparza, Area Market Manager for Europe at Roquette