Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption. As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally, either voluntarily or government-led.
Recent findings highlight opportunities to reduce calorie density while maintaining sensory appeal. The food and beverage industry has the potential to improve the health of entire populations by bringing this science to life.
Join us for the Kerry Health and Nutrition Institute webinar on:
‘Calorie Reduction: Formulating for Sensory Success’, where we will share original research that explores:
How specific sensory cues can support calorie reduction and maintain the sensory appeal of food and beverage products
How this comes to life in real product applications