date:Sep 04, 2012
will object to the taste of a product, she said.
She suggests that manufacturers may also be able to use alternative ingredients, like sugar or salt replacements, if they can first identify a rejection threshold level for those ingredients in products.
This could give product developers more versatility when they create recipes, she said.
Study details
Of the 85 participants, a total of 43 people told the team they preferred milk chocolate, whilst 42 favoured dark chocolate. The consumers th