Research Areas


Perception and acceptance of sweetness differ between individuals due to sensory and psychological factors and brain-rewarding systems. They are also embedded in our culture and background. Hence, these factors will in InnoSweet be exploited as active tools to model sweetness perception and acceptance of products with reduced sugar content.

 

Perception

The research area sensory perception factors include measuring the effect on sweetness perception and acceptance by:

• Taste-taste interactions
• Cross modal interactions caused by food factors (such as effect of texture, volatile compounds and colour)
• Consumer segmentations
• Cross cultural differences

 

Psychology

The research area psychology include measuring the effect on sweetness perception and acceptance by:

• Cross modal interactions caused by non-food factors (such as packaging design, sounds and music)

 

Physiology

In order to critically validate the health implications of the developed prototype products, the acute implication of reducing adolescents’ sugar intake will be studied after ingesting the novel blends of sweeteners and sugar reduced and or replaced beverages and existing relevant beverages.

The research area physiology include measuring the variables:

• Blood glucose response level
• Insulin level
• EEG meassurements

 
Until now research within the individual disciplines has been conducted but have not yet been combined, even though all factors in combination are important for our overall sensory perception and acceptance. Through access to multidisciplinary science-based knowledge on human sweetness perception in sense, mind and brain and in a consumption context, combined with knowhow from the ingredients and beverage industries, InnoSweet will create the environment to finally apply the knowledge to obtain the right balance between health and consumer acceptance of sugar reduced and/or replaced beverages ultimately lowering the sugar intake of adolescents.