DUBAI, 9th June, 2022 (WAM) — The graduates were joined today by representatives from the Ministry of Industry and Advanced Technology (MoIAT), in conjunction with the UAE Food and Beverage Trade Group, and young food and beverage professionals from the United Arab Emirates. Emirates during the final session of the region’s first sugar and calorie reduction knowledge development program at the Tate & Lyle Research Laboratory in Dubai.
The eight-week program, which ended Thursday, is part of a joint initiative between MoIAT and the UAE Food & Beverage Business Group to educate young professionals and help food and beverage manufacturers in the region reduce the amount of calories and sugar in their products and meeting the growing needs of consumers. demand for healthier food.
Speaking at the event, Farah Al Zarouni, Acting Deputy Deputy Minister for Standards and Regulations of the Ministry, said: “In line with the UAE National Industrial Strategy to improve the competitiveness of domestic producers, the Ministry is committed to supporting WHO recommendations to reduce sugar and calories in food and beverages. , as well as to support industrial companies in the UAE with the knowledge and capabilities to adapt to market trends and maintain international standards.
“This platform will raise awareness and provide expertise on the opportunities available to food and beverage manufacturers for healthier products, provide the technical and commercial expertise and guidance needed to help companies capitalize on opportunities in the food and beverage sector. She also highlights the ministry’s efforts to update its rules. and regulations to support the sustainable development of the country and improve the quality of food and beverages.”
Saleh Luta, Chairman of the UAE Food and Beverage Group, said: “The UAE food companies are investing in innovation when developing new products and this program will help them get to market faster and maintain global standards.” R&D centers are needed to strengthen the sector in the region and are critical to the development of local talent.”
More than 350 delegates from across the MENA region participated in the six sessions of the program, both in person and virtually. Representatives from the entire food and beverage value chain attended, including legislatures and food safety authorities such as Dubai Municipality, Saudi Arabian Food and Drug Administration, Abu Dhabi Agriculture and Food Security Authority, Municipality of Sharjah City and the Ministry of Health and Prevention.
Emirati F&B students and young professionals participating in the program represented Zayed University, Dubai University in Canada, Al Ain University, United Arab Emirates University (UAEU) and Teaching Academy, among others, surpassing Manipal.
The program aims to raise awareness of the latest sugar and calorie reduction technologies, provide hands-on experience through demonstrations at the new Tate & Lyle Collaboration and Innovation Center, and provide ongoing support to food and beverage manufacturers.
Tate & Lyle Managing Director for the Middle East, Africa and Turkey Dominique Floch said: “Due to growing consumer demand for reduced calorie, low fat and sugar food and beverages, manufacturers are increasingly looking to create products that are suitable for this philosophy of a healthy lifestyle.
“However, the challenge has always been to maintain the great taste that consumers are used to while promoting balanced nutrition. Our new Customer Innovation and Collaboration Center combines Tate and Lyle’s cutting-edge science and technology, world-leading ingredients, and unparalleled formulation expertise to make healthy food taste better and delicious food even healthier.”
Translation: Gihane Fawzi.