Until recently, food brands and manufacturers targeting consumers focused on weight loss and weight management were primarily concerned with reducing overall calorie intake while still delivering strong organoleptic and sensory performance.
This was typically achieved through formulations designed to increase satiety by boosting protein and fibre content and reducing sugar, fat and overall energy density.
The result has been a steady rise in high-protein yoghurts, reduced-sugar beverages, fortified snack bars, meal replacements and portion-controlled convenience foods.
Yet many traditional "diet" products still struggle to deliver genuine sensory satisfaction, often characterised by thin textures, limited indulgence and short-lived fullness.
As a result, consumers can remain vulnerable to rebound snacking and poor long-term adherence to calorie-restricted eating plans, suggests Greg Holgate (pictured) at ACI Group.
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