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Sugar, Fat, Salt Reduction: Achieving Optimal Flavor and Function

Contact Author By Marie Wright, president of creation, design and development and chief global flavorist, ADM
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Consumer desire for foods and beverages that have less sugar, fat and salt is no passing fad, and successful reduction solutions will help ensure these products are here to stay.

Low-sugar, reduced-fat and low-sodium product positioning is increasingly important to today’s consumers, and they are unwilling to settle for foods and beverages that don’t taste great. After this year, it’s no surprise that more consumers are concerned about their health and wellness.

ADM OutsideVoice research finds 31% of consumers are already purchasing more products tailored for health and nutrition, and 48% are planning to purchase more of these items in the next six months and beyonda.

As people consider what they want out of better-for-you foods and beverages, many are reading labels to find products that are absent of red flag ingredients, such as artificial colors and flavors, excess sugars, sodium and saturated and trans fats. In fact, 69% of consumers say simple, recognizable ingredients influence their purchasing decisions, and 66% say they are looking for labels with the shortest ingredients list.

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This shift in focus to what’s on the label creates interesting opportunities and challenges for product developers. It’s inherent to consider the impact of sugar, fat and salt reductions on flavor and functionality to create great-tasting finished products.

For the full article, please check out Perfumer & Flavorist's January 2021 issue.

Footnotes:

aADM OutsideVoiceSM

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