"It's pretty obvious that there's a large movement in the food industry relating to the health of [consumers'] diets—especially in the United States—which are loaded with sugar and salt," says David Linemeyer, vice president, biology, at San Diego-based Senomyx. "We know that there are medical problems that are clearly associated with consuming high concentrations of sugar and sodium," he adds, citing obesity, diabetes and hypertension. As a result, he says, "The food industry is more and more focused on decreasing the amoung of sugar and sodium in its products. That plays into our technologies precisely in terms of being able to decrease the amounts of sugar and sodium in food without affecting the taste and flavor that the consumer desires in those products. We're not a traditional flavor company that's trying to develop a new cherry or watermelon flavor. We're looking to change the nutritional profile of products by reducing the amount of sugar and salt."
Taste and Flavor Innovations for Healthier Products
December 22, 2010
Fill out my online form.
Most Popular in Trends
- 3513 New Trends Pop Up for Carbonated Soft Drinks
- 219Fruit Flavor Trends on the Rise in the Craft Beer Market
- 173Unwrapping 5 Sweet Confectionery Trends
- 1395 Coffee Trends To Serve Up
- 121Bell Flavors & Fragrances’ Flavorology Event Shares New Trends
- 104Endpoint. F&F Keeps the Score on Health
- 102The Sweet Spot: 3 Lollipop and Hard Candy Trends
- 95Beverage Flavor Trends: Healthy, Clean and Oh So Fizzy
- 81Shaking Things Up With New Cocktail Flavor Trends
- 782016 Flavor Trends Full of New Culinary Experiences