"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
- 69112 Flavors From Around the World That Should Be on Your Radar
- 444Five Exotic Fruit Flavor Trends from All Over the World
- 383How are Pets, Millennials and Essential Oils Shaping F&F?
- 267Forward Thinking: Sensory Sensations
- 250Le Herbe Names World's First Master Blender of Cannabis Beverages
- 213Sour to Sweet: Miracle Berry Makes Red Wine Taste Better
- 209Forward Thinking: Waste Not, Want Not
- 181White Chocolate Spells Success For Peeps and Hershey’s
- 166Five Adventurous Flavor Trends
- 127The Desire for Asian Fire Spreads Throughout U.S.
- The Last Word: The Miseducation of the F&F Industry
1/4/2016, Deniz Ataman
- Inside F&F's Hottest Market
2/10/2016, Amy Marks-McGee
- Forward Thinking: Health and Wellness Reboot
3/25/2016, Amy Marks-McGee
- Endpoint: From Scent Dieting to Flavor Irritants: ‘Wellness’ in F&F
3/25/2016, Rachel Grabenhofer, Perfumer & Flavorist
- The Many Faces of Pasta
4/6/2016, Mona Sinki Rabbat and Gabriel Sinki,