ON DEMAND Webinar
Rethinking Reformulation: Balancing Health with Flavour and Aroma
As non-communicable disease rates continue to escalate food formulators are responding to the pressing need to cut the amount of salt, fat and sugar in our diets. Flavour is a key piece of the puzzle. From ingredient development that can enhance perception of sweet, fatty or salty tastes to manipulating the interplay between aroma and flavour, FoodNavigator explores how the latest advances in the science of taste perception can aid reformulation efforts.
