date:Oct 15, 2012
e in Orbe, food scientists are already testing recipes that comply with the new targets, experimenting with cooking and drying techniques to maintain flavor even with less sugar and salt and more wholegrain.
Trained teams of sensory experts sample the new products in laboratories where different colored lights force them to focus on taste rather than appearance of the cereals.
We spend an enormous amount of time and money so that consumers don't perceive the changes, said Harmening. That is a