Bliss point (food)

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In the formulation of food products, bliss point is the amount of ingredients such as salt, sugar, or fat that optimize the tastes. The pioneering work on the point of happiness is done by American market researcher and psychophysicist Howard Moskowitz, known for his success in product creation and optimization for food ranging from spaghetti sauce to soft drinks. Moskowitz describes bliss point as "the sensory profile where you most like food.

The point of happiness for salt, sugar, or fat is the range in which perception is that there is not too much or too little, but the right amount of "right," taste, or "right" wealth. The human body has evolved to support the food that gives this flavor: the brain responds with a "gift" in the form of endorphin jolt, remembering what we do to get that reward, and makes us want to do it again, the effect goes by dopamine, neurotransmitters. The combination of sugar, fat, and salt acts synergistically, and is more useful than just one. In food product optimization, the goal is to include two or three of these nutrients at their point of happiness.

Video Bliss point (food)

See also

• Hyperreality
• food industry
• beverage industry

Maps Bliss point (food)

References

Source of the article : Wikipedia