Sugar Reduction in an Age of Clean Labeling
Reduced-sugar foods and beverages can be made sweeter with smell, sight, sound, and touch.
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How can you remove sugar from a product formulation, maintain a clean label, and still make foods and beverages taste sweet? By applying contemporary neuroscience, plant-based ingredient technologies, and the concept of crossmodal correspondence.
Let’s start by defining or rather redefining “flavor.” Flavor is not just the five primary tastes of salty, sour, sweet, bitter, and umami in the mouth. Some experts believe that flavor is more than 80% smell or aroma in the nose. In addition, there is t…
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