How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 13 February 2018

Low and Light Foods – the potential textural compromises

ermarket shopperFor decades, food companies lured consumers to their processed and packaged products with an
irresistible combination of fat, salt and sugar.

However, every day a news headline appears warning us of the dangers of high quantities of these ingredients in our diets. It comes as no surprise then that ‘low and light’ products with reduced proportions are more popular than ever.

The Consumer Goods Forum carried out a survey of 102 large food companies earlier this year, finding that the number of products aimed to “support healthier diets and lifestyles and address public health priorities” increased from 84,000 in 2015 to over 180,000 in 2016. An enormous budget of $1.8 trillion was set aside to reduce sugar in 2015. Trans fats and saturated fats were also under high reduction pressure.