Understanding how to measure dietary sweetness and apprehend consumer perception
Objectives
Given that sweet taste has a powerful hedonic appeal, reducing preferences for sweet foods and beverages might be an additional contributor in obesity prevention. Techniques used to measure the sweetness content and/ or intensity of food or beverages, are not harmonised.
This task force will first identify scientific gaps in sweetness measure and perception, to then deliver a science-based consensus on which method is the reference to measure sweetness of food & beverages. To compliment this, the Task Force aims at providing recommendation on how to communicate sweetness modification to consumers without jeopardizing consumer retention.
Expected Impact
The recommendations on harmonised tools and methods will allow tracking over time, help reformulation of products and allow benchmarking across the food and drink sector.
For more detailed information, please contact Ching-Yu Chang at cchang@ilsieurope.be.
Task Force Members
Coming soon
Multimedia
- Sweetness Perception – One-pager
- The Sweetness Perception Task Force in a nutshell, an introductory video*
* The video was developed on the occasion of the Annual Symposium