Chair:  Dr Danika Martyn, Senior Manager - Regulatory Affairs & Dietary Intakes Health, Environmental & Regulatory Services, Intertek

Phillippa Holford, Chief Flavourist, Sensient Flavours
Lewis Jones, Innovation Manager, Sensient Flavours

Product reformulation is a challenge especially as consumer’s expectations are the same for reduced sugar food and beverage products as they are for full sugar products.  Flavour (taste and odour) perception is influenced by all senses, and therefore, reducing sugar impacts product taste, odour and mouthfeel.  The perfect solution needs to focus on all senses, not just taste. During this session you can “taste for yourself” how natural extracts and natural flavourings, combined with scientific knowledge on flavour perception, can be used to give products the flavour that is lost due to sugar reduction.


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