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The Science of Indulgence: Protecting Pleasure in Wellness-Led Formulations
As products are reformulated to meet wellness and functional goals, maintaining indulgence becomes increasingly complex. This session explores how flavour, texture, aroma and expectation interact to create pleasure, the sensory limits of “better-for-you” reformulation, and how sensory science can be used to anticipate consumer response and protect enjoyment.
- Why reducing sugar, fat or salt — or adding functional ingredients — often undermines indulgence
- How flavour, texture, aroma and expectation work together to create pleasure
- The sensory limits of “better-for-you” reformulation
- Using sensory science to predict consumer response and maintain enjoyment
