Workshop summary: overview of developments in healthy eating and challenges to sensory professionals.

摘要

This article summarizes 3 workshop presentations. In the first presentation, two examples are provided to demonstrate the sensory factors that need to be considered in product development of functional foods, i.e., addition of physiologically active beta -glucan into food products, and development of more sensory acceptable rye products. The second presentation discusses the consumer understanding of the relationship between milk products and calcium, and their interpretations of current communication of health claims. In the third presentation, underlying sensory issues associated with the pressures to reduce salt intake are described, together with approaches to address these issues..