Meeting consumer expectations for “reduced” food products

In this Podcast, NIZO Food Research Division Manager René Floris will be exploring some of the key issues and challenges facing the nutraceutical and food ingredient industry today. 

Meeting consumer sensory expectations for “reduced” food products

Developing new formulations for familiar products is a major part of the food industry. For example, to meet consumer demands for food products with less fat, sugar and/or salt, or plant-based versions of traditional animal-based favourites. But while consumers are eager for healthier, more ethical and environmentally friendly foods, they also expect the same eating enjoyment as they get from the foods they know and love. Els de Hoog, Senior Project Manager Flavour and Texture at NIZO, explains how manufacturers can deliver the right sensory experience when reformulating food products.