As consumers increasingly demand more nutritious food and beverages, the food industry is responding with innovation and reformulation. Nutrition science is the guiding principle as well as the bridge between nutrition research and food industry goals.
For example, PepsiCo continues to add product offerings with positive nutrition like whole grains, fruits and vegetables, dairy, protein and hydration. In addition, they are reducing added sugars, sodium and saturated fat in many products to keep up with evolving consumer tastes and preferences.
Dr. Marianne O’Shea is Vice President of Global Nutrition Sciences for PepsiCo, leading a dynamic team of nutrition experts to guide the nutrition strategy fueling PepsiCo’s innovation and portfolio transformation through nutrition science.
Tune in to this episode to learn about:
- How innovation and reformulation are improving nutrient profiles of different products
- Specific goals for reducing added sugars, saturated fat and sodium by 2025
- Strategies for reducing added sugars
- Challenges in reducing added sugars
- Research on the safety of low calorie sweeteners
- Why industry funded research is important
Full shownotes and links to resources at www.SoundBitesRD.com/170)
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