Unhealthy Foods: Why We Do We Keep Eating?

(Webinar length: 1hr 37m)

Overview: 

One of the biggest current concerns in the food industry is the impact of products high in sugars, fats or salt on consumer health. Despite widely acknowledged links to a diet high in such products to adverse health outcomes, such products remain popular. Why do we have preferences for foods that are clearly maladaptive?

This webinar shows how “unhealthy” food ingredients exert control over what we want to eat. In addition, it considers the question of whether low calorie foods are the answer to this problem and whether dieting can ever ultimately be successful. Recent research that questions the basis of sugar and fat substitutes will be discussed, as is research on ways of reducing “unhealthy” ingredients without loss of food pleasure. What are the limits of what consumers will tolerate in sugar or salt reduced foods and how can this be effectively measured? Finally, issues of how external factors such as labels can be used to promote acceptance of “diet” foods are discussed.

Learning objectives:

  • Identify the consumer characteristics associated with consumption of high energy and high salt foods
  • Understand how learning to like foods produces cues that stimulate eating
  • Understand the reasons why both restricting specific foods and low energy alternative are a bad idea
  • View alternative methods of energy or salt reduction based on an understanding of multisensory   perception
  • Learn about a sensory technique to quantify consumer tolerances for ingredient reductions in foods 

Who will benefit from this webinar:

  • Product Development Scientists
  • R&D Managers
  • Sensory Evaluation Professionals
  • Marketing Research Managers
  • Nutritionist Professionals

Presenter--Dr. John Prescott

Dr. Prescott is director of TasteMatters Research & Consulting, and author of the recently published book Taste Matters. Why We Like The Foods We Do. (Reaktion Books, London). He was previously a professor in psychology at universities in Australia, and director of the Sensory Science Research Centre (University of Otago, New Zealand) and Sensory Research Centre (CSIRO, Australia). He received his doctorate from the University of New South Wales, Australia.

He has authored more than 90 scientific publications on topics such as genetic variations in taste perception, cross-cultural food perceptions and preferences, flavour perception, food preferences, and odour learning and memory. He is past President and Secretary of the Australaian Association for Chemosensory Science, an executive editor of the journal Chemosensory Perception, and editor of the pre-eminent journal for applied sensory science, Food Quality and Preference. Further biographical details are available via Linkedin or www.taste-matters.org.

  • Item #: 0313dUnhealthy
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