February 18, 2016

Did you know that sugar (sucrose) added to foods provides many functions besides imparting a sweet taste? On Thursday February 4, 2016, the Canadian Sugar Institute Nutrition Information Service hosted a webinar “Beyond Sweetness: The Functional Roles of Sugar in Foods and the Challenges in Replacing/Reducing It” with expert speakers Dr. Douglas Goff, Professor at the Department of Food Science, University of Guelph and Dr. Julian Cooper, Principal of 342 Consulting Ltd., Professor at University of Reading, UK and an internationally renowned food scientist with expertise in carbohydrate and sugar chemistry, product reformulation and research and development in the food sector.

Participants gained a better understanding of the many roles sugar plays in various types of foods as well as the challenges in reformulation to reduce the content of sugars, and why replacement ingredients do not necessarily reduce the caloric content or improve the nutritional profile of the food. 

The presentation is available for viewing:

You can also download the presentation slides.

Learn more about the 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.

Dr Julian Cooper

Professor Julian Cooper is the Principal of 342 Consulting Ltd. and an internationally renowned sugar and carbohydrate expert. He has written many scientific papers and is the inventor on several patents. Dr Julian Cooper is a Visiting Professor at the University of Reading, a Fellow of the Royal Society of Chemistry, a Chartered Chemist, a Chartered Scientist and a Fellow of the Institute of Food Science and Technology. Previously, he was Chief Scientist at the British Sugar Technical Centre up to 2001 and then Head of Food Science for both British Sugar & AB Sugar with responsibility for new product/technology development, external scientific research, health & nutrition and food law.