There is, notes Campden BRI, a growing demand from both government and consumers for food and drink products that support a healthy lifestyle. Trends for ‘healthier’ products are focusing on reformulation initiatives (such as low or reduced fat, salt, and sugar), promoting ‘naturally healthy’ products, and health and nutrition claims. However, improved health benefits often come with a trade-off on the food sensory experience, the company believes, or at least an expectation that eating enjoyment will be diminished.
Campden BRI’s seminar “Creating a new sensation: consumer engagement in the health and wellness food and beverage sectors”, which takes place on 10th October, is designed to give an insight into how to enhance consumers’ sense of taste and flavour by utilising extrinsic sensory cues (such as colour and sound) and how to convey the healthy message to engage consumers’ product experiences.
Key areas to be covered include:
- Insights into opportunities and challenges in healthy food and drink NPD;
- Multisensory design to enhance consumers’ product experience;
- Neuroscience inspired multisensory packaging and branding;
