Tailoring Taste & Texture

Great taste drives consumer preference. This is conflicting with legal recommendations to reduce sugar and salt levels in foods and beverages in the context of healthy nutrition and life style.

How can we offer low salt and low sugar products that are great in taste?

NIZO presents a range of product tailored solutions for you:

• Inhomogeneous tastant distribution. Examples in bread show that addition of salt in the form of high-low concentration taste layers compensates for a 20% reduction in salt.
• Texture-taste interaction. A large part of salt and sugar molecules are not released upon consumption but swallowed with the bolus. Smart structuring facilitates the product’s break-down in-mouth and boosts salt and sugar release.
• Aroma-taste interaction. Smelling aromas evokes also taste sensations that are based on aroma-taste associations formed upon repeated co-experience of an aroma with a certain taste quality. The association is strong enough to enhance, for example, the sweetness intensity of beverages if a “sweet smelling” aroma is added to it. This phenomenon is based on cross-modal integration of aroma and taste signals in the brain and is equally applicable to boost salt taste. 
• Natural sweetness solutions. More and more high intensive sweeteners of plant origin are identified. These natural low calorie alternatives include stevia/Reb A and thaumatin. We offer consultancy on how to apply natural sweeteners in your product.

You want to test the feasibility of a project first. You want quick results!
Here is your chance for a quick win: fast results, with expert advice. Check our quick scans

Expert : Stacy Pyett	Business: Nel Zoon

Also see our leaflet on Tailoring Taste and Texture.