There is a fundamental need for food and beverage companies to ensure the promotion of healthy products. As part of Royal FrieslandCampina's committed to Corporate Social Responsibility, it has taken up the challenge to help reduce consumers sugar, salt and fat intake. A literature overview of the existing methods to reduce sugar will be presented. Furthermore, we will show how a Public-Private partnership can lead to a high potency concept: the modulation of spatial and temporal distributions of tastants. This concept will be illustrated using experimental data. Finally, our latest results on lowering sugar via consumer adaptation, as well as our study on the liking/reward of non-caloric vs. caloric dairy products will be presented.

How to reduce sugars in dairy products without affecting the sweetness?

245th National Meeting (2013)

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