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
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
Dr. Maurice O'Sullivan has worked in the food industry as a flavor chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has also worked as a food technologist and product development scientist for Dawn Farm Foods. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently he is working in the School of Food and Nutritional Sciences, University College Cork as a Post-Doctoral Research Fellow, managing sensory and flavor based projects involving a diverse selection of products as well as lecturing in sensory science. He has published over 60+ research papers in the area of sensory and consumer science (+20 in preparation ) as well as 61 conference presentations and 13 book chapters. He collaborates extensively with the food industry on varied product optimization and development projects. He is a member of the European Sensory Network (ESN) as well as research coordinator for the FoodUnique network.