Yes, it’s possible, even if we often think that improving a product’s nutritional characteristics is incompatible with improving its organoleptic properties. Humankind was programmed to like sweet and fat food in the Paleolithic, when there wasn’t much food about. People still like fat, sweet and salty products: the consumer is somehow “programmed” to like them. Such products are easy to develop. It is however more difficult to develop a product that is both tasty and nutritionally balanced.
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THE EXPERTS
Martine PiaiaGroup Leader responsible for Nutritional Quality
Damien PaineauGroup Leader in charge of Nutritional Epidemiology
Mary Ellen SandersConsultant, Dairy & Food Culture Technologies
Nicolas GausserèsDirector of Danone’s Research and Nutrition department
Françoise PratbernouGroup leader responsible for the creation of product recipes
Dennis BierProfessor in Pediatrics and Director of the Nutrition Research Program
