The march toward healthier reduced-sugar product formulations may break new ground in the art and science of food formulation, but it will not necessarily break new ground regarding consumers’ expectations for the sensory qualities of their food and beverage choices. Hence, a consistent sensory evaluation protocol should be an essential adjunct to any sugar reduction project. This presenation provided sensory evaluation tools essential for the product development phase of reduced-sugar products as well as consumer differentiation and preference testing.
Judy Lindsey, General Manager of Brisan Group (previously Product Dynamics, a division of RQA, Inc.) speaking on “Three Practical Sensory Tools” at the 2018 Sweetener Systems Conference.
