Salt, Fat and Sugar Reduction

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries.

• Provides a clear outline of current legislation on global ingredient taxes
• Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction
• Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction
• Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

Academics, including food scientists and food and nutrition researchers, members of the food and beverage industries, specifically those in production, R&D and quality, as well as undergraduate and postgraduate students

1. Regulation-Understanding the requirement to reformulate
2. Reduced sugar products and challenges
3. Reduced Fat products and challenges
4. Reduced salt products and challenges
5. Other nutritional modifications
6. Descriptive methods for reformulation
7. Quantitative and Qualitative Affective methods for reformulation
8. Rapid (Hybrid) methods for reformulation
9. Discrimination testing for product validation
10. Validation and safety
11. Packaging-Compensatory processes
12. Magnitude estimation and instrumental analysis