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.
In our recent article, we described the “Quality Calorie concept” from the British Nutrition Foundation, which is an approach to looking beyond total calories to improve total nutrient density of the diet. Many of the approaches described in the Quality Calorie concept can be adapted by the food and beverage industry to make a substantial… Read more »
Get monthly updates about our newest expert-created content, upcoming webinars, and more.
Subscribe
