Keeping healthy food tasty The recent trends in healthy eating means manufacturers are under constant pressure to reduce the fat, salt and sugar levels in their foods. These components have a big impact on the flavour of a food, and so when they are removed there is a detrimental effect on the flavour released. Flavometrix can measure the flavour release from the original and new product and determine which particular flavours have changed. Once we have this information we can work on ways to restore the flavour in the healthier food. Enhancing flavours The perception of certain flavours can be “enhanced” by changing other ingredients. This means you can put less flavour in and cut costs. Packaging material The effect of the packaging material on the flavour stability can be examined. Different packaging may keep delicate flavours for longer Freeze/Thaw stability We can help determine how the flavours of your product are changed by freezing and thawing (useful for frozen ready meals) Processing time/temperature problems Many packaged foods are cooked for a set period of time at a set temperature. What is the effect on the flavour release of heating at a higher temperature for a shorter time? Would it be better or worse? Can the cooking time be reduced (thus saving time and energy) and yet still keep the quality flavours? We can help answer these questions. Minimising excessive losses of flavour If you are losing flavours during manufacture of a food, we can advise on strategies to minimise losses while maintaining suitable flavour release properties. At Flavometrix sensory testing of foods can be combined with measurement of aroma release in vivo to identify key drivers of aroma and the effect of changing the aroma composition on perception.