ZARZA We are Zarza, the prestigious firm behind major projects in information technology.
Listen "Meeting consumer expectations for “reduced” food products"
Episode Synopsis
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.
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.
More episodes of the podcast NIZO TALKS FOOD AND HEALTH
Spore-forming bacteria as probiotics
07/12/2022
Dietary fibre and gut fermentation
09/11/2022
Preventing bacterial toxins in food products
26/10/2022
Designing products with health benefits
29/06/2022
In God we trust