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Gaston Ares - One of the best experts on this subject based on the ideXlab platform.
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cross modal interactions as a strategy for Sugar Reduction in products targeted at children case study with vanilla milk desserts
Food Research International, 2020Co-Authors: Ana Laura Velazquez, Leticia Vidal, Paula Varela, Gaston AresAbstract:Abstract The high availability of products with high Sugar content, particularly among those targeted as children, has been identified as one of the factors that contribute to the childhood obesity epidemic. For this reason, product reformulation has been recommended as one of the strategies that can be implemented to achieve short-term Reductions in children’s Sugar intake. In this context, the objective of this study was to evaluate the feasibility of using cross-modal (taste-odor-texture) interactions as a strategy for reducing the Sugar content of products targeted at children, using milk desserts as case study. A series of 5 vanilla milk desserts were formulated: a control sample with 12% added Sugar and 4 Sugar-reduced samples (7% added Sugar) prepared following a 2 × 2 experimental design by varying vanilla (0.4% and 0.6% w/w) and starch (4.3% and 4.7% w/w) concentrations. A total of 112 children (8–12 years old) tasted the desserts and performed a dynamic sensory characterization task using either temporal check-all-that-apply or temporal dominance of sensations. In addition, they assessed the overall liking of all samples. Results showed that Sugar-reduced samples did not significantly differ from the control sample in terms of their average overall liking scores. However, individual differences in children’s hedonic reaction were found; three clusters of children with distinctive liking patterns were identified. The increase in vanilla and starch concentration led to an increase in overall liking for over 80% of the children. Sensory dynamic profiles revealed significant but subtle differences among samples. Results from the present work suggest that cross-modal interactions could contribute to minimizing the sensory changes caused by Sugar Reduction, which could enable to achieve larger Reductions if implemented in the context of gradual Sugar Reduction programs.
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Comparison of two Sugar Reduction strategies with children: Case study with grape nectars
Food Quality and Preference, 2019Co-Authors: Mayara Lima, Gaston Ares, Rosires DelizaAbstract:Abstract Excessive Sugar consumption has been identified as the main dietary determinants of obesity among children and adolescents. Sugar sweetened beverages are one of the main sources of added Sugar in the diet. Therefore, gradual Sugar Reduction in these products can contribute to decreasing Sugar intake and encourage children to slowly develop preference for products with lower Sugar concentration. However, specific recommendations on how to implement gradual Sugar Reduction programs are still lacking. The aim of the present study was to compare two Sugar Reduction strategies (stepwise vs. gradual) on children’s sensory and hedonic perception of grape nectar. One hundred and seventeen 6–12 years old children participated in a two-part study: a 9-week study and a final liking test at the end of 11 weeks. In the 9-week study, children were divided in two Sugar Reduction strategies: stepwise and gradual. Children’s sensory and hedonic perception was evaluated using 9-point hedonic scales and check-all-that-apply questions. There were no major differences between the gradual and stepwise Reduction groups in children’s sensory and hedonic perception. However, results showed that the gradual Reduction strategy led to smaller changes in children’s sensory and hedonic perception than the stepwise strategy. In the final test, children in the stepwise group gave significantly higher liking scores to the samples than those in the gradual Sugar Reduction strategy. Comparing the overall liking between the first time the children tasted the grape nectars and the final test, a significant difference was observed for the sample with lower Sugar content only for the stepwise group, which was higher in the 11th week. Although differences between the Sugar Reduction strategies were small, the gradual Reduction strategy seems to be recommended over the step-wise strategy.
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the effect of health hedonic claims on consumer hedonic and sensory perception of Sugar Reduction case study with orange passionfruit nectars
Food Research International, 2018Co-Authors: Denize Oliveira, Gaston Ares, Rosires DelizaAbstract:Abstract Sugar Reduction in beverages can contribute to reduce consumption of this nutrient and to improve the health status of the population. However, such Reduction can negatively affect consumer perception. Label information can be an effective tool to increase consumer interest in Sugar-reduced products. In this context, the aim of the present work was to study the influence of health/hedonic claims on consumer hedonic and sensory perception of Sugar Reduction in orange/passionfruit nectars under expected and informed conditions. Sugar-reduced orange/passionfruit nectars (20% and 40% reduced in added Sugar) featuring different claims (none, health claim or hedonic claim) were evaluated, together with a control product without Reduction. Following a between-subjects experimental design, 206 participants evaluated the nectars under two experimental conditions: (a) expected, looking at the packages, and (b) informed, looking at the packages and tasting the nectars. In each experimental condition, participants evaluated their overall liking using a 9-point hedonic scale and answered a check-all-that-apply questions related to the sensory characteristics of the nectars. Results showed that although consumers did not have negative expectations about Sugar-reduced nectars, the sensory characteristics of the products were the main determinants of consumers' hedonic reaction towards the nectars. The influence of claims on consumers' perception was modulated by their hedonic sensitivity towards Sugar-Reduction. The hedonic claim increased overall liking of those consumers with low hedonic sensitivity towards Sugar Reduction, whereas it had the opposite effect on the most sensitive consumers. Results from the present work suggest that although hedonic claims hold potential for a consumer segment, care must be taken to avoid the generation of unrealistic expectations about the sensory characteristics of Sugar-reduced products.
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The effect of health/hedonic claims on consumer hedonic and sensory perception of Sugar Reduction: Case study with orange/passionfruit nectars.
Food research international (Ottawa Ont.), 2018Co-Authors: Denize Oliveira, Gaston Ares, Rosires DelizaAbstract:Abstract Sugar Reduction in beverages can contribute to reduce consumption of this nutrient and to improve the health status of the population. However, such Reduction can negatively affect consumer perception. Label information can be an effective tool to increase consumer interest in Sugar-reduced products. In this context, the aim of the present work was to study the influence of health/hedonic claims on consumer hedonic and sensory perception of Sugar Reduction in orange/passionfruit nectars under expected and informed conditions. Sugar-reduced orange/passionfruit nectars (20% and 40% reduced in added Sugar) featuring different claims (none, health claim or hedonic claim) were evaluated, together with a control product without Reduction. Following a between-subjects experimental design, 206 participants evaluated the nectars under two experimental conditions: (a) expected, looking at the packages, and (b) informed, looking at the packages and tasting the nectars. In each experimental condition, participants evaluated their overall liking using a 9-point hedonic scale and answered a check-all-that-apply questions related to the sensory characteristics of the nectars. Results showed that although consumers did not have negative expectations about Sugar-reduced nectars, the sensory characteristics of the products were the main determinants of consumers' hedonic reaction towards the nectars. The influence of claims on consumers' perception was modulated by their hedonic sensitivity towards Sugar-Reduction. The hedonic claim increased overall liking of those consumers with low hedonic sensitivity towards Sugar Reduction, whereas it had the opposite effect on the most sensitive consumers. Results from the present work suggest that although hedonic claims hold potential for a consumer segment, care must be taken to avoid the generation of unrealistic expectations about the sensory characteristics of Sugar-reduced products.
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Children and adults' sensory and hedonic perception of added Sugar Reduction in grape nectar
Journal of Sensory Studies, 2018Co-Authors: Mayara Lima, Gaston Ares, Rosires DelizaAbstract:Reducing the added Sugar content of Sugar‐sweetened beverages is one of the most cost‐effective strategies to achieve short‐term changes in added Sugar intake. The present study aimed at evaluating children and adults' sensory and hedonic perception of added Sugar Reduction in grape nectar. For this purpose, two studies were carried out. In the first study, five sequential difference thresholds for added Sugar in grape nectar were determined with school‐aged children and adults using paired comparisons. In the second study 105 children (6–12 years old) and 100 adults evaluated six samples with different added Sugar content. They were asked to rate their overall liking and to answer a check‐all‐that‐apply question. Results confirmed the feasibility of reducing the added Sugar concentration of grape nectar without affecting the sensory and hedonic perception of both children and adults. Children were less able to detect changes in the sensory characteristics of the added Sugar reduced nectar samples than adults but showed higher hedonic sensitivity to added Sugar Reduction. Large heterogeneity in hedonic reaction toward added Sugar‐reduced nectar samples was found in both age groups. PRACTICAL APPLICATIONS: Results from the present work are expected to provide insights for the development of gradual added Sugar Reduction programs in fruit nectar for both children and adults. According to the estimated difference thresholds, gradual added Sugar Reduction could be implemented considering sequential Reductions lower than 6.21% to assure that consumers do not perceive changes in the sensory characteristics of the product. Considering that such small Reductions would not affect consumer liking, the time elapsed between sequential added Sugar Reduction steps would not require long waiting times.
Rosires Deliza - One of the best experts on this subject based on the ideXlab platform.
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Comparison of two Sugar Reduction strategies with children: Case study with grape nectars
Food Quality and Preference, 2019Co-Authors: Mayara Lima, Gaston Ares, Rosires DelizaAbstract:Abstract Excessive Sugar consumption has been identified as the main dietary determinants of obesity among children and adolescents. Sugar sweetened beverages are one of the main sources of added Sugar in the diet. Therefore, gradual Sugar Reduction in these products can contribute to decreasing Sugar intake and encourage children to slowly develop preference for products with lower Sugar concentration. However, specific recommendations on how to implement gradual Sugar Reduction programs are still lacking. The aim of the present study was to compare two Sugar Reduction strategies (stepwise vs. gradual) on children’s sensory and hedonic perception of grape nectar. One hundred and seventeen 6–12 years old children participated in a two-part study: a 9-week study and a final liking test at the end of 11 weeks. In the 9-week study, children were divided in two Sugar Reduction strategies: stepwise and gradual. Children’s sensory and hedonic perception was evaluated using 9-point hedonic scales and check-all-that-apply questions. There were no major differences between the gradual and stepwise Reduction groups in children’s sensory and hedonic perception. However, results showed that the gradual Reduction strategy led to smaller changes in children’s sensory and hedonic perception than the stepwise strategy. In the final test, children in the stepwise group gave significantly higher liking scores to the samples than those in the gradual Sugar Reduction strategy. Comparing the overall liking between the first time the children tasted the grape nectars and the final test, a significant difference was observed for the sample with lower Sugar content only for the stepwise group, which was higher in the 11th week. Although differences between the Sugar Reduction strategies were small, the gradual Reduction strategy seems to be recommended over the step-wise strategy.
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the effect of health hedonic claims on consumer hedonic and sensory perception of Sugar Reduction case study with orange passionfruit nectars
Food Research International, 2018Co-Authors: Denize Oliveira, Gaston Ares, Rosires DelizaAbstract:Abstract Sugar Reduction in beverages can contribute to reduce consumption of this nutrient and to improve the health status of the population. However, such Reduction can negatively affect consumer perception. Label information can be an effective tool to increase consumer interest in Sugar-reduced products. In this context, the aim of the present work was to study the influence of health/hedonic claims on consumer hedonic and sensory perception of Sugar Reduction in orange/passionfruit nectars under expected and informed conditions. Sugar-reduced orange/passionfruit nectars (20% and 40% reduced in added Sugar) featuring different claims (none, health claim or hedonic claim) were evaluated, together with a control product without Reduction. Following a between-subjects experimental design, 206 participants evaluated the nectars under two experimental conditions: (a) expected, looking at the packages, and (b) informed, looking at the packages and tasting the nectars. In each experimental condition, participants evaluated their overall liking using a 9-point hedonic scale and answered a check-all-that-apply questions related to the sensory characteristics of the nectars. Results showed that although consumers did not have negative expectations about Sugar-reduced nectars, the sensory characteristics of the products were the main determinants of consumers' hedonic reaction towards the nectars. The influence of claims on consumers' perception was modulated by their hedonic sensitivity towards Sugar-Reduction. The hedonic claim increased overall liking of those consumers with low hedonic sensitivity towards Sugar Reduction, whereas it had the opposite effect on the most sensitive consumers. Results from the present work suggest that although hedonic claims hold potential for a consumer segment, care must be taken to avoid the generation of unrealistic expectations about the sensory characteristics of Sugar-reduced products.
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The effect of health/hedonic claims on consumer hedonic and sensory perception of Sugar Reduction: Case study with orange/passionfruit nectars.
Food research international (Ottawa Ont.), 2018Co-Authors: Denize Oliveira, Gaston Ares, Rosires DelizaAbstract:Abstract Sugar Reduction in beverages can contribute to reduce consumption of this nutrient and to improve the health status of the population. However, such Reduction can negatively affect consumer perception. Label information can be an effective tool to increase consumer interest in Sugar-reduced products. In this context, the aim of the present work was to study the influence of health/hedonic claims on consumer hedonic and sensory perception of Sugar Reduction in orange/passionfruit nectars under expected and informed conditions. Sugar-reduced orange/passionfruit nectars (20% and 40% reduced in added Sugar) featuring different claims (none, health claim or hedonic claim) were evaluated, together with a control product without Reduction. Following a between-subjects experimental design, 206 participants evaluated the nectars under two experimental conditions: (a) expected, looking at the packages, and (b) informed, looking at the packages and tasting the nectars. In each experimental condition, participants evaluated their overall liking using a 9-point hedonic scale and answered a check-all-that-apply questions related to the sensory characteristics of the nectars. Results showed that although consumers did not have negative expectations about Sugar-reduced nectars, the sensory characteristics of the products were the main determinants of consumers' hedonic reaction towards the nectars. The influence of claims on consumers' perception was modulated by their hedonic sensitivity towards Sugar-Reduction. The hedonic claim increased overall liking of those consumers with low hedonic sensitivity towards Sugar Reduction, whereas it had the opposite effect on the most sensitive consumers. Results from the present work suggest that although hedonic claims hold potential for a consumer segment, care must be taken to avoid the generation of unrealistic expectations about the sensory characteristics of Sugar-reduced products.
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Children and adults' sensory and hedonic perception of added Sugar Reduction in grape nectar
Journal of Sensory Studies, 2018Co-Authors: Mayara Lima, Gaston Ares, Rosires DelizaAbstract:Reducing the added Sugar content of Sugar‐sweetened beverages is one of the most cost‐effective strategies to achieve short‐term changes in added Sugar intake. The present study aimed at evaluating children and adults' sensory and hedonic perception of added Sugar Reduction in grape nectar. For this purpose, two studies were carried out. In the first study, five sequential difference thresholds for added Sugar in grape nectar were determined with school‐aged children and adults using paired comparisons. In the second study 105 children (6–12 years old) and 100 adults evaluated six samples with different added Sugar content. They were asked to rate their overall liking and to answer a check‐all‐that‐apply question. Results confirmed the feasibility of reducing the added Sugar concentration of grape nectar without affecting the sensory and hedonic perception of both children and adults. Children were less able to detect changes in the sensory characteristics of the added Sugar reduced nectar samples than adults but showed higher hedonic sensitivity to added Sugar Reduction. Large heterogeneity in hedonic reaction toward added Sugar‐reduced nectar samples was found in both age groups. PRACTICAL APPLICATIONS: Results from the present work are expected to provide insights for the development of gradual added Sugar Reduction programs in fruit nectar for both children and adults. According to the estimated difference thresholds, gradual added Sugar Reduction could be implemented considering sequential Reductions lower than 6.21% to assure that consumers do not perceive changes in the sensory characteristics of the product. Considering that such small Reductions would not affect consumer liking, the time elapsed between sequential added Sugar Reduction steps would not require long waiting times.
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Sugar Reduction in fruit nectars: Impact on consumers' sensory and hedonic perception.
Food research international (Ottawa Ont.), 2018Co-Authors: Denize Oliveira, Gaston Ares, Juliana Galhardo, Luís Miguel Cunha, Rosires DelizaAbstract:Sugar sweetened beverages are one of the main sources of added Sugar in the diet. Therefore, Sugar Reduction in these products could contribute to the prevention of various negative health conditions, such as obesity, diabetes and cardiovascular diseases. In this context, the present work aimed to study consumer sensory and hedonic perception towards Sugar Reduction in fruit nectars. Five sequential difference thresholds for added Sugar in three fruit nectars (passion fruit, orange/passion fruit and orange/pomegranate) were determined based on consumer perception. In each test, difference thresholds were estimated using survival analysis based on the responses of 50 consumers to six paired-comparison tests. Each pair was composed of two samples, a control nectar and a sample that was reduced in added Sugar from the control. Consumers were asked to try each of the samples in each pair and to indicate which was sweeter. Then, consumers' sensory and hedonic perception of nectar samples was evaluated for each nectar using a 9-point hedonic scale and a check-all-that-apply question. Difference thresholds were estimated in 4.20%-8.14% of the added Sugar concentration of the nectars. No significant differences in overall liking were detected for fruit nectars with 20% Sugar Reduction. However, large heterogeneity in consumer hedonic reaction towards Sugar Reduction was found, which should be taken into account in the design of Sugar Reduction programs. Consumer hedonic reaction towards Sugar Reduction was product dependent. Results from the present work reinforce the idea that gradual Sugar Reduction in Sugar sweetened beverages is a feasible strategy that could contribute to reduce the Sugar intake of the population.
Jimmy Chun Yu Louie - One of the best experts on this subject based on the ideXlab platform.
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Modelling of the impact of universal added Sugar Reduction through food reformulation
Scientific Reports, 2017Co-Authors: Chris Ho Ching Yeung, Anna M. Rangan, Timothy P. Gill, Jayashree Arcot, P Gohil, Victoria M Flood, Jimmy Chun Yu LouieAbstract:Food reformulation has been suggested to be one of the strategies to reduce population added Sugar (AS) intake. This study aims to investigate the untested assumption that a Reduction in AS through reformulation will result in a Reduction in population intakes of AS and energy. Plausible dietary data from 4,140 respondents of an Australian national nutrition survey were used. Dietary modelling was performed at AS Reductions of 10%, 15%, and 25% using four strategies: simple removal of AS or replacement with non-nutritive sweeteners (NNS), and replacement of AS with NNS and either: polyols, 50% fibres or 50% maltodextrin. Paired t-tests were conducted to compare the intake of energy, fat, and AS pre- and post-reformulation. The chosen reformulation strategies resulted in a projected Reduction in AS and energy, with the greatest Reduction found in 25% reformulation which was the highest level modelled. The overall projected mean (SD) Reduction in energy and AS after 25% reformulation was 114 (92) kJ/day and 11.73 (7.52) g/day, p
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modelling of the impact of universal added Sugar Reduction through food reformulation
Scientific Reports, 2017Co-Authors: Chris Ho Ching Yeung, Jimmy Chun Yu Louie, Jayashree Arcot, P Gohil, Victoria M Flood, Anna Rangan, Timothy GillAbstract:Food reformulation has been suggested to be one of the strategies to reduce population added Sugar (AS) intake. This study aims to investigate the untested assumption that a Reduction in AS through reformulation will result in a Reduction in population intakes of AS and energy. Plausible dietary data from 4,140 respondents of an Australian national nutrition survey were used. Dietary modelling was performed at AS Reductions of 10%, 15%, and 25% using four strategies: simple removal of AS or replacement with non-nutritive sweeteners (NNS), and replacement of AS with NNS and either: polyols, 50% fibres or 50% maltodextrin. Paired t-tests were conducted to compare the intake of energy, fat, and AS pre- and post-reformulation. The chosen reformulation strategies resulted in a projected Reduction in AS and energy, with the greatest Reduction found in 25% reformulation which was the highest level modelled. The overall projected mean (SD) Reduction in energy and AS after 25% reformulation was 114 (92) kJ/day and 11.73 (7.52) g/day, p < 0.001. To conclude, product reformulation may be a potentially useful strategy for reducing AS intake. Although the magnitude of projected Reduction was small at the individual level, the impact may be meaningful at a population level.
Denize Oliveira - One of the best experts on this subject based on the ideXlab platform.
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the effect of health hedonic claims on consumer hedonic and sensory perception of Sugar Reduction case study with orange passionfruit nectars
Food Research International, 2018Co-Authors: Denize Oliveira, Gaston Ares, Rosires DelizaAbstract:Abstract Sugar Reduction in beverages can contribute to reduce consumption of this nutrient and to improve the health status of the population. However, such Reduction can negatively affect consumer perception. Label information can be an effective tool to increase consumer interest in Sugar-reduced products. In this context, the aim of the present work was to study the influence of health/hedonic claims on consumer hedonic and sensory perception of Sugar Reduction in orange/passionfruit nectars under expected and informed conditions. Sugar-reduced orange/passionfruit nectars (20% and 40% reduced in added Sugar) featuring different claims (none, health claim or hedonic claim) were evaluated, together with a control product without Reduction. Following a between-subjects experimental design, 206 participants evaluated the nectars under two experimental conditions: (a) expected, looking at the packages, and (b) informed, looking at the packages and tasting the nectars. In each experimental condition, participants evaluated their overall liking using a 9-point hedonic scale and answered a check-all-that-apply questions related to the sensory characteristics of the nectars. Results showed that although consumers did not have negative expectations about Sugar-reduced nectars, the sensory characteristics of the products were the main determinants of consumers' hedonic reaction towards the nectars. The influence of claims on consumers' perception was modulated by their hedonic sensitivity towards Sugar-Reduction. The hedonic claim increased overall liking of those consumers with low hedonic sensitivity towards Sugar Reduction, whereas it had the opposite effect on the most sensitive consumers. Results from the present work suggest that although hedonic claims hold potential for a consumer segment, care must be taken to avoid the generation of unrealistic expectations about the sensory characteristics of Sugar-reduced products.
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The effect of health/hedonic claims on consumer hedonic and sensory perception of Sugar Reduction: Case study with orange/passionfruit nectars.
Food research international (Ottawa Ont.), 2018Co-Authors: Denize Oliveira, Gaston Ares, Rosires DelizaAbstract:Abstract Sugar Reduction in beverages can contribute to reduce consumption of this nutrient and to improve the health status of the population. However, such Reduction can negatively affect consumer perception. Label information can be an effective tool to increase consumer interest in Sugar-reduced products. In this context, the aim of the present work was to study the influence of health/hedonic claims on consumer hedonic and sensory perception of Sugar Reduction in orange/passionfruit nectars under expected and informed conditions. Sugar-reduced orange/passionfruit nectars (20% and 40% reduced in added Sugar) featuring different claims (none, health claim or hedonic claim) were evaluated, together with a control product without Reduction. Following a between-subjects experimental design, 206 participants evaluated the nectars under two experimental conditions: (a) expected, looking at the packages, and (b) informed, looking at the packages and tasting the nectars. In each experimental condition, participants evaluated their overall liking using a 9-point hedonic scale and answered a check-all-that-apply questions related to the sensory characteristics of the nectars. Results showed that although consumers did not have negative expectations about Sugar-reduced nectars, the sensory characteristics of the products were the main determinants of consumers' hedonic reaction towards the nectars. The influence of claims on consumers' perception was modulated by their hedonic sensitivity towards Sugar-Reduction. The hedonic claim increased overall liking of those consumers with low hedonic sensitivity towards Sugar Reduction, whereas it had the opposite effect on the most sensitive consumers. Results from the present work suggest that although hedonic claims hold potential for a consumer segment, care must be taken to avoid the generation of unrealistic expectations about the sensory characteristics of Sugar-reduced products.
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Sugar Reduction in fruit nectars: Impact on consumers' sensory and hedonic perception.
Food research international (Ottawa Ont.), 2018Co-Authors: Denize Oliveira, Gaston Ares, Juliana Galhardo, Luís Miguel Cunha, Rosires DelizaAbstract:Sugar sweetened beverages are one of the main sources of added Sugar in the diet. Therefore, Sugar Reduction in these products could contribute to the prevention of various negative health conditions, such as obesity, diabetes and cardiovascular diseases. In this context, the present work aimed to study consumer sensory and hedonic perception towards Sugar Reduction in fruit nectars. Five sequential difference thresholds for added Sugar in three fruit nectars (passion fruit, orange/passion fruit and orange/pomegranate) were determined based on consumer perception. In each test, difference thresholds were estimated using survival analysis based on the responses of 50 consumers to six paired-comparison tests. Each pair was composed of two samples, a control nectar and a sample that was reduced in added Sugar from the control. Consumers were asked to try each of the samples in each pair and to indicate which was sweeter. Then, consumers' sensory and hedonic perception of nectar samples was evaluated for each nectar using a 9-point hedonic scale and a check-all-that-apply question. Difference thresholds were estimated in 4.20%-8.14% of the added Sugar concentration of the nectars. No significant differences in overall liking were detected for fruit nectars with 20% Sugar Reduction. However, large heterogeneity in consumer hedonic reaction towards Sugar Reduction was found, which should be taken into account in the design of Sugar Reduction programs. Consumer hedonic reaction towards Sugar Reduction was product dependent. Results from the present work reinforce the idea that gradual Sugar Reduction in Sugar sweetened beverages is a feasible strategy that could contribute to reduce the Sugar intake of the population.
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Difference thresholds for added Sugar in chocolate-flavoured milk: Recommendations for gradual Sugar Reduction.
Food research international (Ottawa Ont.), 2016Co-Authors: Denize Oliveira, Ana Gimenez, Rosires Deliza, Felipe Reis, Amauri Rosenthal, Gaston AresAbstract:Reducing the concentration of added Sugar in processed foods is one of the most realistic strategies to reduce the intake of this nutrient in the short-term. In order to be effective, gradual Sugar Reduction strategies need to determine the maximum Sugar Reduction that can be unnoticed by consumers. In this context, the present work aimed at providing recommendations for gradual Sugar Reduction in chocolate-flavoured milk by determining difference thresholds for added Sugar and evaluating consumers' sensory and hedonic perception of reduced-Sugar products. Five studies were conducted with 50 consumers to determine five sequential difference thresholds. In each study consumers completed six paired-comparison tests. Each pair was composed of a reference chocolate-flavoured milk and a sample that was reduced in added Sugar from the reference. Difference thresholds, corresponding to the smallest Reduction in Sugar concentration that is noticed by consumers, were determined using survival analysis. Then, a study was carried to with 100 consumers to evaluate their sensory and hedonic perception of chocolate-flavoured milk samples with different added Sugar concentrations. Results suggested that sequential Sugar Reductions can be set at 6.7% without affecting consumers' sensory and hedonic perception. Sugar Reduction in chocolate-flavoured milk without affecting consumers' perception seems feasible and easy to implement. The approach of the present work could be extended to design recommendations for gradual Reduction of the added Sugar concentration of other industrialized products, contributing to the development of more healthful products that meet current nutritional recommendations.
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Sugar Reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking.
Food research international (Ottawa Ont.), 2015Co-Authors: Denize Oliveira, Lucia Antunez, Ana Gimenez, Rosires Deliza, John C. Castura, Gaston AresAbstract:Reducing the Sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing Sugar intake. The present work aimed at studying the influence of Sugar Reduction on the dynamic sensory profile and consumers' liking of probiotic chocolate-flavored milks using a novel temporal methodology, and to evaluate two alternatives (vanilla flavor and thaumatin) to attenuate the sensory changes caused by Sugar Reduction. Probiotic chocolate-flavored milks were formulated with different Reductions in added Sugar (0, 20, 40 and 60%). Vanilla flavor and thaumatin were added to the Sugar-reduced samples at two concentrations. Samples were evaluated by trained assessors using Temporal check-all-that-apply (TCATA). Additionally, consumers evaluated the dynamic sensory profile of a subset of the samples using TCATA and indicated their overall liking using a 9-point hedonic scale. Results from the present work showed that the main effect of Sugar Reduction on the dynamic sensory profile of the probiotic chocolate-flavored milks was related to changes in sweetness, bitterness and thickness. A Reduction in added Sugar of 20% led to changes in sweetness intensity, which were perceived by both trained assessors and consumers. However, consumers' liking was not significantly affected by Sugar Reduction up to 40%. The addition of vanilla flavor at suprathreshold concentrations was not efficient in increasing sweetness perception in chocolate-flavored milks with the lowest Sugar Reduction percentage, suggesting that it may not be a feasible alternative for reducing Sugar in this product category. These results suggest that in many situations Sugar content of food products could be decreased without a relevant impact on consumers' sensory and hedonic perception.
Chris Ho Ching Yeung - One of the best experts on this subject based on the ideXlab platform.
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Modelling of the impact of universal added Sugar Reduction through food reformulation
Scientific Reports, 2017Co-Authors: Chris Ho Ching Yeung, Anna M. Rangan, Timothy P. Gill, Jayashree Arcot, P Gohil, Victoria M Flood, Jimmy Chun Yu LouieAbstract:Food reformulation has been suggested to be one of the strategies to reduce population added Sugar (AS) intake. This study aims to investigate the untested assumption that a Reduction in AS through reformulation will result in a Reduction in population intakes of AS and energy. Plausible dietary data from 4,140 respondents of an Australian national nutrition survey were used. Dietary modelling was performed at AS Reductions of 10%, 15%, and 25% using four strategies: simple removal of AS or replacement with non-nutritive sweeteners (NNS), and replacement of AS with NNS and either: polyols, 50% fibres or 50% maltodextrin. Paired t-tests were conducted to compare the intake of energy, fat, and AS pre- and post-reformulation. The chosen reformulation strategies resulted in a projected Reduction in AS and energy, with the greatest Reduction found in 25% reformulation which was the highest level modelled. The overall projected mean (SD) Reduction in energy and AS after 25% reformulation was 114 (92) kJ/day and 11.73 (7.52) g/day, p
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modelling of the impact of universal added Sugar Reduction through food reformulation
Scientific Reports, 2017Co-Authors: Chris Ho Ching Yeung, Jimmy Chun Yu Louie, Jayashree Arcot, P Gohil, Victoria M Flood, Anna Rangan, Timothy GillAbstract:Food reformulation has been suggested to be one of the strategies to reduce population added Sugar (AS) intake. This study aims to investigate the untested assumption that a Reduction in AS through reformulation will result in a Reduction in population intakes of AS and energy. Plausible dietary data from 4,140 respondents of an Australian national nutrition survey were used. Dietary modelling was performed at AS Reductions of 10%, 15%, and 25% using four strategies: simple removal of AS or replacement with non-nutritive sweeteners (NNS), and replacement of AS with NNS and either: polyols, 50% fibres or 50% maltodextrin. Paired t-tests were conducted to compare the intake of energy, fat, and AS pre- and post-reformulation. The chosen reformulation strategies resulted in a projected Reduction in AS and energy, with the greatest Reduction found in 25% reformulation which was the highest level modelled. The overall projected mean (SD) Reduction in energy and AS after 25% reformulation was 114 (92) kJ/day and 11.73 (7.52) g/day, p < 0.001. To conclude, product reformulation may be a potentially useful strategy for reducing AS intake. Although the magnitude of projected Reduction was small at the individual level, the impact may be meaningful at a population level.
