The biggest challenge technologists face is qualifying the aspirations on both health and sensory front। A few tips we normally employ include: List down the permitted lists of potential ingredients having analogous characteristics Try multiple combinations including appropriate additives for flavour creation or masking; texture, mouthfeel and colouring agents Regular sensory evaluation using trained/semi-trained panels। Large scale Consumer acceptance studies with optimize combinations

To hit the balance between flavor and nutritional goals when developing a new food item, use nutrient dense ingredients, enhance taste with herbs and spices, and choose cooking techniques that preserve both flavor and nutrition.

As a food technologist to ensure food taste matches or aligns with nutritional goals is to: 1. Select the right ingredients. 2. Stick to the blending ratio or portion 3. Use flavour masking (e.g. spices, herbs and umami) 4. Train, monitor, screen panellists and set sensorial attributes. 5. Develop a golden standard and 6. Conduct sensory evaluation. In addition, before every Batch Release , conduct a Batch release tasting and use the golden standard as reference.

Well taste & health together! Amazing deal to hear. As a R&D & Food Technologist person we follow reverse engineering method to decode on Nutrition and Recipe. I would recommend start making iterations basis sensory after you have decoded your recipe. My experience you will not be landing far away from your nutritional target with 2 to 3 trials.

• Creating a new food item that blends flavor and nutrition requires a balanced approach. • Collaborating with a nutritionist ensures ingredient choices meet dietary standards, prioritizing health from the start. • Gathering taste feedback from varied groups provides insights into consumer preferences, allowing for a product that appeals broadly while meeting nutritional goals. • Regularly refining recipes based on this feedback allows developers to perfect both taste and nutritional value, crafting a product that satisfies both health and flavor expectations.

Define Nutritional Targets: Clearly outline the nutritional objectives, such as reducing sugar, salt, fat, or increasing fiber, protein, or vitamins. These should align with health guidelines and consumer preferences. Flavor Pairing with Nutrient-Rich Ingredients: Use naturally flavorful, nutrient-dense ingredients like herbs, spices, citrus, or umami-rich components (like tomatoes or mushrooms) to enhance taste without adding unhealthy elements.

Always follow the principles of sound cooking. Developed gold standard prototypes and engineer to product. These prototypes are built from: The best whole food ingredients Solid cooking techniques Astute attention to proper doneness From here you can work the process to fit the prototype. Disciplined prototyping based on great cooking delivers sound nutritional value. Don’t let processing reduce the value of food.

1) TARGET CONSUMER Nutritional yield 🥘 from the product should be as per target 🎯 consumers 👨. Because recommended dietary demand of body changes at each stages of life cycle. Likewise taste criteria also changes from kid to elders. 2) MARKET GAP & DEMAND Look for category of product which can go mainstream, look at the gaps for innovation in taste & nutrition And Does innovated product can create demands ? 3) PRODUCT ALLOCATION & REACH As most of the tastes are regional hence product positioning to be appropriate as per taste. And minor Twick in the product should have potential to reach out global. I Believe these 3 points to be considered before innovating the product for nutritional and taste benchmarking.

When developing a new product that is health beneficial and has nutritional standing, I must have it at the back of my mind that taste appeal matters most. So how do I balance these two? -Have a strong background knowledge of crop raw materials and how they help in giving a striking balance between taste and nutrition. -Carry out sensory evaluation on products steadily before the final launch into the market, this would help give an idea of customers perception. Follow me for more tips on functional foods and health. ✌️