Make healthy choices easier and improve consumer appreciation. Nutrient balance and attractive foods is developing a methodology for this, based on the Nutrient Balance Concept: a new metric that reflects the overall nutritional quality of foodstuffs, diets and meal plans.
Does reduced exposure to sweetness induce a lower preference for sweet items, reduce sugar and energy intake and, perhaps, also body weight? Proving if this is true, or not, is the goal of the Sweet tooth project.
How do structural and textural food properties and food expectations affect oral processing behaviour, dynamic sensory perception and liking, in consumer groups with different ages, ethnicities and eating capabilities? This is the focus of the Smooth bite for all project.
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