Bridging the gap between function, flavor

摘要

WITHIN THE PAST FEW DECADES, THERE'S BEEN A MAJOR SHIFT IN HOW consumers view nutrition. In the mid-1990s, beverage formulators were modifying products with negative-nutrition, thereby removing fat, sugar and salt to make products healthier. However, once the "bad" stuff was taken out, consumers began to associate those products with poor taste.