Contact: Steven M. Landaue-mail: email@example.comFOR IMMEDIATE RELEASEPackaging Technology Offers Promise for Reduced Salt and SugarWithout Sacrificing Product TasteResearchers Find That Aroma-Induced Taste Enhancement Compensatesfor Taste of SaltinessJENKINTOWN, PENNSYLVANIA - -ScentSational Technologies, LLC announced today thatfood & beverage companies seeking to reduce unhealthful ingredients such as sugar and salt cannow deliver an exceptional consumer experience by utilizing it’s patented and proprietaryEncapsulated Aroma Release technologies. New research from INRA in Dijon, France,investigating the interaction between aroma and saltiness indicate that “when a consumer expectsa certain flavour, the perception of saltiness is enhanced. That change in taste perception comesthrough aroma. The researchers concluded that aroma-induced taste enhancement could also beused to compensate for the taste of fat and sugar content in foods formulated along healthier lines.For example, butter or cream aroma could enhance the perception of creaminess.”Steven M. Landau CTO / CTO of ScentSational Technologies said “INRA’s study proves whatwe have long been telling our clients, that aroma will positively impact taste perception and canbe used to reduce unhealthy ingredients. We have experienced similar results in consumerstudies we have conducted which revealed that consumers experience a sweet taste when exposedto a sweet aroma”.ScentSational’s CompelAroma technology helps ensure the aroma and taste volatiles thatcommunicate flavor and freshness to consumers remain at optimal levels. This is due toScentSational’s Encapsulated Aroma Release technology encapsulates flavor molecules in plasticwhich helps to keep them fresh and stable. According to Steven M. Landau “once flavors areadded directly to food and beverage ingredients they mix chemically resulting in loss of aromaprofile and degradation due to oxidation and other atmospheric conditions. Encapsulated AromaRelease locks those flavors in the packaging material which helps them stay stable significantlylonger than when added directly to the contents” In addition CompelAroma contributes tocustomer satisfaction and helps build brand loyalty. The CompelAroma effect can also lengthena product’s shelf life, thus reducing the cost of expensive waste and returns.ScentSational’s CompelAroma Encapsulated Aroma Release technology adds speciallyengineered, FDA approved food grade flavors within the structure of plastic packagingcomponents at the time of manufacturing. The technology enhances the aroma and taste of foodsand beverages, developing and delivering signature aromas to build a more memorablerelationship between the consumer and the brand. CompelAromas may be released at point ofpurchase, package opening, product preparation or consumption.
CompelAroma can be delivered though both rigid and flexible packaging. Flavors and aromasstay fresh and stable in the polymer matrix while releasing into the headspace and contents of apackage. Regularly employed, standard barrier layers keep the encapsulated flavors and aromassealed within the package until it is opened.About ScentSational Technologies, LLC. ScentSational Technologies is the leader in developing,patenting and licensing Olfaction Packaging technologies for food, beverage, pharmaceutical andother consumer products companies. CompelAroma, ScentSational’s Encapsulated AromaRelease technologies, involve adding specially engineered FDA approved food grade flavorswithin the structure of plastic packaging components at the time of manufacturing. The result ispackaging that enhances the aroma profile of a product, improves the taste experience and buildsa better connection between the consumer and the brand. The company works with the worldsleading flavor and fragrance suppliers, packaging manufacturers and converters.For more information contact Steven M. Landau, CTO, 425 Old York Road, Jenkintown, PA19046, (215) 886-7777, SML@Scentt.SourceFood Quality and Preference (Elsevier). Published online ahead of printDOI: 10.1016/j.foodqual.2008.10.004“Odour-taste interactions: A way to enhance saltiness in low salt content solutions”Authors: G Lawrence, C Salles, C Septier, J Busch, T Thomas-Danguin.