One of the biggest current concerns in the food industry is the impact of products high in sugars, fats or salt on consumer health. Despite widely acknowledged links to a diet high in such products to adverse health outcomes, such products remain popular. Why do we have preferences for foods that are clearly maladaptive?
This webinar shows how “unhealthy” food ingredients exert control over what we want to eat. In addition, it considers the question of whether low calorie foods are the answer to this problem and whether dieting can ever ultimately be successful. Recent research that questions the basis of sugar and fat substitutes will be discussed, as is research on ways of reducing “unhealthy” ingredients without loss of food pleasure. What are the limits of what consumers will tolerate in sugar or salt reduced foods and how can this be effectively measured? Finally, issues of how external factors such as labels can be used to promote acceptance of “diet” foods are discussed.
Learning objectives:
- Identify the consumer characteristics associated with consumption of high energy and high salt foods
- Understand how learning to like foods produces cues that stimulate eating
- Understand the reasons why both restricting specific foods and low energy alternative are a bad idea
- View alternative methods of energy or salt reduction based on an understanding of multisensory perception
- Learn about a sensory technique to quantify consumer tolerances for ingredient reductions in foods
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