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Functional Indulgence by Design: Using MS‑Nose Technology to Rebuild Flavour in Healthy Food
This session highlights how MS‑Nose technology supports a data‑driven approach to food reformulation by tracking the release of key aroma compounds during consumption. Using low‑fat products as a case study, it shows how analysing aroma release and establishing a predictive model can align flavour profiles across different fat levels, enabling the development of nutritionally improved foods that still deliver indulgent flavour and sensory satisfaction.
