Food formulation management in sensory analysis -
Flavour profiles caught between reformulation and clean labelling
The increasing health awareness and consumer interest in food composition, the desire for convenient products and the frequent underestimation of one's own dietary behaviour present food producers with great challenges.
The evolving demands made of the food supply chain produce an environment in which food ingredients and flavouring as well as structuring additives are reduced, eliminated, modified or replaced. As some of these substances perform important technological functions in the production process, as the availability of alternative raw materials is frequently limited, and as statutory regulations and economic procurement-related reasons need to be taken into account, complex formulation management that considers all aspects but is not detrimental to the sensory quality is called for.
The DLG Lebensmitteltag (DLG Food Conference) - Sensory Analysis 2018 explores the formulation management caught between reformulation and clean labelling. Current developments and strategies of modern sensory analysis of foods that are relevant for practice will be presented. In the final of the International DLG Sensory Analysis Award 2018 competition, junior scientists will be explaining their research projects in a poster session and via short presentations.