12 Sep 2019 --- Silent reformulation should lead the way in product calorie reduction moving forward, but better research is necessary regarding the optimal way to communicate such changes to the consumer. Ciarán Forde, Senior Principal Investigator in Sensory Nutritional Science at the Singapore Institute for Clinical Sciences, and Edward Everson, RD & A Manager at Kerry, Europe and Russia, discuss this and more in a FoodIngredientsFirst-hosted webinar entitled Calorie Reduction: Formulating for Sensory Success from Kerry Health Nutrition Institute (KHNI).
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