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, either voluntarily or government-led.
Recent findings highlight opportunities to reduce calorie density while maintaining sensory appeal. The food and beverage industry has the potential to improve the health of entire populations by bringing this science to life.
By keeping sensory appeal at the heart of product reformulation, we can reduce the risk of excess calorie consumption without having to compromise on the product experience.
In this webinar, we share original research that explores:
How specific sensory cues can support calorie reduction and maintain the sensory appeal of food and beverage products
How this comes to life in real product applications
Want to know more about the science of food and beverage texture? See this resource.
Contributors
Professor Ciarán Forde
Professor in Sensory Science and Eating Behaviour at Wageningen University
Ciarán leads research on how the sensory properties of foods influence calorie selection, eating behaviour and energy intake and metabolism in adults and children.
Edward has 25+ years of experience focussed on research and development with flavours and food. He leads a team of scientists providing analytical science insights including flavours and nutritional foods, in a wide range of applications.
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