NESTLÉ TECHNOLOGISTS SEEK TO BALANCE FOOD ENJOYMENT AND NUTRITION – INTERVIEW
October 2nd, 2006
BY MARK ROWE
CONFECTIONARY production is a never-ending battle to balance the 'feel-good' factor of products such as a chocolate and cakes with increasing consumer demands for healthy living and enhanced nutrition, according to a leading food scientist.
Dr Johan Ubbink, a senior research scientist and department group leader at the Nestlé Research Centre for Food and Life Sciences in Lausanne, Switzerland, acknowledged that, while chocolate cake would never be the healthiest thing you could eat, research was embracing new technologies that could mitigate the ...
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