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.
Understanding sensory science driving consumer choice would favour adoption of heathy and sustainable eating habits.
For more detailed information, please contact Lucie Geurts at email@example.com.