Digital Masterclass: State of the art in research within natural food additives

Picture of food ingredients
Photo: Joanie Simon, Unsplash

"Free From" - "Clean Label" - "100% natural".

These current consumer trends call for adjustments of recipes at food producing companies who are eager to live up to their consumers' changing habits and demands. Yet food additives play a specific part when added to the recipe: they supply taste, structure, added shelf life, visual performance and more. How will each of these specific functions be covered by "more natural" food additives? What are the pros and cons? Where are the obstacles? 

Science and research in these areas are needed in order to suggest and supply tomorrow's solutions. 

Food & Bio Cluster Denmark and Department of Food Science at the University of Copenhagen (UCPH FOOD) are launching a report later this year with an overview of natural alternatives by functionality. 

For this master class, professor at UCPH FOOD Mogens Larsen Andersen, one of the authors behind the report, is sharing the findings and gives an overview of the latest research within each area where food additives are used. We will include food additives within:  

  • Conservation & shelf life
  • Taste
  • Structure & viscosity
  • Colorants
  • Health performing additives

Join us for one hour of digital masterclass including time for your questions!

Practical information: 

One hour before the event you will receive a link to the event. You will then be able to sign up and ask your questions live during the masterclass. 

Participants will receive the report upon participation in the masterclass. 

Sign up for the digital masterclass here.