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Eating, shopping and cooking habits have radically changed over the last 50 years. This paper examines a number of food categories that have developed significantly over this time period and highlights where food science and specifically reformulation have played a role in developing foods, to better fit into modern, healthy diets. Underpinned by the growing knowledge and application of food science...
This paper reports on consumers’ reactions towards calcium-enriched fruit juice, omega-3 enriched spread and fibre-enriched cereals, each with a nutrition claim, health claim and reduction of disease risk claim. Cross-sectional data were collected in April 2006 from a sample of 341 consumers in Belgium. Consumers’ reactions to the carrier product, functional ingredient and claim combinations were...
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