Low-calorie beverages can be an important part of addressing high sugar and calorie intake, but many products do not succeed because key sensory factors are not addressed beyond sweetness. Tools from sensory and analytical sciences can be key to building back mouthfeel in beverages which have reduced levels of sugar.
Reformulating foods to reduce content of nutrients like sodium, sugar, and fat is a key pillar of public health strategies globally. Learn about new research that explores the impact of reformulation on nutrient intakes and consumer acceptance.
Dining out of home and calorie-rich restaurant menus are often blamed as a main driver of the obesity issue worldwide. World Health Organization global estimates that more than 1.9 billion adults aged 18 years and older are overweight (WHO,2018). What if we could make healthier choices in restaurants more obvious and easier to make for… Read more »
Read a webinar summary in the article “Calorie reduction to become a “critical component” of future food design“. Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption. As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally,… Read more »
There’s a global focus on reducing calories in foods to improve consumer health, but one question many have is ‘which products do we focus on?’ Kerry’s recent study, ConsumerFirst, revealed useful insights into calorie reduction strategies for the food and beverage industry. Specifically, the results give guidance about which product categories and sub-categories where calorie… Read more »
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