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Low Salt - Low Sugar: tailored taste and texture
Solutions for healthy products with great flavour
Interested in “Cut costs – make the last step first”? Click here.
NIZO food research helps the food industry to reduce sugar and salt contents in foods and beverages without compromising on taste, flavour, structural functionality or mouth feel by providing solutions based on tastant replacement, taste enhancement and use of texture-taste interactions to boost taste perception.
You are welcome to contact me to explore opportunities for your product
marjon.navarro@nizo.nl +31 318 659 523
Learn below what NIZO food research offers to help you develop your next product with reduced salt and/or sugar content and optimal taste and texture. NIZO food research can assist you to…
• … find natural occurring taste enhancers in foods and beverages by combining food grade separation techniques with sensory analysis
• … enhance taste perception by using multi-sensory interactions such as aroma or texture cues while maintaining overall flavour balance in the product
• … optimize steerring parameters for texture perception and link them to flavour release
• … replace sodium salts and/or sugar by potassium salts (or blends of other inorganic salts) and/or artificial sweeteners while maintaining textural and taste properties
Shortcuts to innovation: NIZO’s quick and small projects (projects can already start at €500,-)
Ask for NIZO's shortcuts to innovation: our quickly executable, small-scale projects targeted at bottlenecks in the development of your product with reduced salt and sugar content.
1. Cut costs - make the last step first
- Start developing adapted products by first simulate the effect of a taste and/or aroma profile on sensory perception.
- Reveal which product properties need to be changed to compensate for the loss of sweetness and saltiness.
- By revealing the impact of specific taste-aroma or taste-taste profiles on sensory perception you will receive clear guidelines for product development.
2. Sensory analysis to elucidate product defects and improvements
- Determine which components are resposible for the distinct flavor of a product when an ingredient is being replaced.
- Monitor the quality of your products in a quantitative way
- Give guideliness for product improvement
Interested? Feel free to contact me to explore opportunities for your product.
marjon.navarro@nizo.nl + 31 318 659 523
