Product developers face many challenges when reducing sugar in foods. At the same time, many existing products provide inspiration to meet consumer desires for lower sugar products (desirability), maintain food safety and manufacturability (feasibility), or remain viable in a crowded market through reformulation that responds to unmet consumer needs or shifts in consumer interests (viability).
In the second article in a two-part series on design thinking and sugar reduction strategies, Susan Mayer, CFS, and Jamie Pero-Parker, Ph.D., take a closer look at how the Desirability-Feasibility-Viability framework (DFV) can be used to consider the role of sugar in different products and lead to more focused sugar reduction strategies. The authors provide product examples that illustrate various strategies taken to reduce sugar, and explain how considering the function of sugar using the DFV framework results in effective strategies for sugar reduction to be developed quickly. They review the definitions of desirability, feasibility, and viability from a design thinking perspective, and consider the functions of sugar that influence each aspect.
The series appears in AGRO FOOD Industry Hi-Tech, a peer-reviewed, bimonthly journal published by Teknoscienze Srl in Italy. The publication covers nutraceuticals, functional foods, and healthy ingredients. Founded in 1990, Agro FOOD Industry Hi-Tech is recognized worldwide as a leading journal linking industry and academia.