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The Reformulation Paradox: Making Food Healthier Without Losing the Taste

As consumers, regulators, and public health organizations push food manufacturers toward lower sugar, salt, and fat; the technical challenge is becoming increasingly clear: how can products become healthier without sacrificing the taste and sensory experience consumers expect? In this guest column for Perfumer & Flavorist, Pierre Battu explores the reformulation paradox and explains why flavor technology is becoming an increasingly important part of successful product development.

Clear Whey with Gas Challenges the Industry to Enhance Consumer Experience

DairyNews.Today recently featured OSF Flavors' latest formulation framework designed to address one of the most technically demanding opportunities in functional beverages: carbonated clear whey protein drinks. As consumer demand grows for refreshing, high- protein beverages, manufacturers face significant formulation challenges related to bitterness, mouthfeel, aroma stability, and overall sensory acceptance. OSF's approach helps overcome these barriers while preserving the clean, refreshing experience consumers expect.