Keynote: Reducing Fat, Salt and Sugar for Healthier Foods

As research into ultra-processed foods continues to unfold and evolve, we know foods with excess added sugar, salt, and unhealthy fats are linked to adverse health outcomes, including obesity and related diseases. With global efforts focused on curbing obesity, food scientists play a crucial role in the development, reformulation, and innovation of healthier food products. In this session, we will explore the latest research, strategies, and innovative approaches for reducing added sugar, salt, and unhealthy fats, all while maintaining taste and consumer satisfaction. Join us for an insightful discussion with leading scientists from academia, government, and industry, as they share cutting-edge research, practical insights, and real-world experiences in reformulating food products to meet the growing demand for healthier options.