Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries.

Provides a clear outline of current legislation on global ingredient taxesDemonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reductionOutlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reductionIllustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

1. Regulation-Understanding the requirement to reformulate 2. Reduced sugar products and challenges 3. Reduced Fat products and challenges 4. Reduced salt products and challenges 5. Other nutritional modifications 6. Descriptive methods for reformulation 7. Quantitative and Qualitative Affective methods for reformulation 8. Rapid (Hybrid) methods for reformulation 9. Discrimination testing for product validation 10. Validation and safety 11. Packaging-Compensatory processes 12. Magnitude estimation and instrumental analysis