Whitepaper
Salt and sugar reduction
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Salt and sugar reduction: 4 criteria for successful reduction
The reasons for reducing salt and sugar in our food are very diverse. So are the possibilities. These ingredients are added precisely to appeal to consumers' taste buds. After all, if something doesn't taste good, people won't buy it. Not even if it comes with a nice story. But how important is ‘taste’ in the food sector? And why is salt and sugar reduction here to stay?
Read this white paper to learn about:
- The initiatives taken in the sector in recent years
- Gaining more insight
- Achieving reduction through four criteria
- How consumers can get used to flavors with less salt or sugar
- How much influence less salt or sugar has on taste
The value of sensory research
The fact that consumers increasingly want to know where their food comes from and how it was produced is no longer a trend, but a continuing development. A glance at public opinion shows that salt and sugar (when added) score poorly in terms of health perception. However, products often score lower in taste tests when they are less sweet or salty because consumers have become accustomed to these flavors. Finding the right balance is a challenge on several fronts: microbiological, sensory, and functional.
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