Food reformulation is no longer simply about removing or reducing individual ingredients. Sugar, salt, and fat each perform important sensory and functional roles, meaning that reducing them can fundamentally change a product's sweetness, body, mouthfeel, flavor balance, and overall appeal. At the same time, proteins, fibers, vitamins, minerals, botanicals, and plant-based ingredients can introduce their own challenges, including bitterness, astringency, metallic notes, vegetal character, chalkiness, and lingering aftertastes.
In this article, originally published by Perfumer & Flavorist, Pierre Battu examines how manufacturers can address these challenges through a more comprehensive approach to flavor and sensory development.
Key areas explored include:
- The hidden sensory role of sugar, salt, and fat in food and beverage formulations.
- The sensory challenges introduced by functional ingredients, including proteins, fibers, botanicals, and plant-based components.
- Why flavor masking is more than simply covering an unpleasant taste.
- Receptor interaction, sensory modulation, and flavor balancing as three complementary approaches to managing off-notes.
- How flavor systems can help rebuild indulgence and sensory appeal in reduced-fat, reduced-sugar, high-protein, and other reformulated products.
- The evolving role of the flavor house as a technical development partner rather than simply a supplier of taste.
The central message is particularly relevant for today's product developers: successful reformulation requires protecting the sensory qualities that drive consumer acceptance while achieving the desired nutritional or ingredient changes.
Originally Published In
Perfumer & Flavorist
Publication Date: July 30, 2026
Author: Pierre Battu
Title: The Reformulation Paradox: Making Food Healthier Without Losing the Taste
Author Position: Managing Director, Asia, OSF Flavors
Full Article
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