As companies scramble after sugar alternatives, Food Business News recommends more complex ways to excite flavor receptors.
Sensory consultant Suzanne Pecor shares how flavor complexity can retain likeability, even when sugar is reduced in a food product by 30-40%. As companies process new terminology, Pecor says, they can begin to recognize how sugar may even be overpowering the best flavors in their foods.
Harmony, blend, and balance are three important terms Pecor identifies to describe flavor profiles in popular foods. Flavors must complement one another, without one single flavor dominating or standing out noticeably at any point during the tasting experience.
Read more at Food Business News
