How low can you go? Meeting taste and texture reformulation challenges head-on.

Dairy processors around the world are working relentlessly to cut levels of sugar, fat, salt etc. – the bad stuff – in their products. But with each process to remove these undesirable elements, manufacturers are putting at risk the overall flavor and mouth feel of their final product.

NIZO Food Research’s Eva Düsterhöft  will examine how far processors can go with these reformulation efforts before the taste and texture of dairy products such as yogurt and milk become unrecognisable and unpalatable.