New Ohio State center aims to unearth secrets to make foods healthier
COLUMBUS, Ohio — What if commercially made whole-wheat bread tasted just as good as its refined-wheat counterpart? What if you could enjoy the guilty pleasure of eating a bag of potato chips with a third less sodium but all the flavor?
These are the types of questions being tackled by the Flavor Research and Education Center, newly arrived to The Ohio State University.
“Dietary guidelines provide a basis to promote a healthy lifestyle, but they are not well followed. People tend to select foods they enjoy, they can afford, and that are convenient,” said Devin Peterson, director of the center and professor in the Department of Food Science and Technology. Both the center and department are part of the university’s College of Food, Agricultural, and Environmental Sciences.
The center focuses on research geared to find commercially viable ways of making mass-produced foods healthier and still meet the high standards of consumer acceptability.
For example, some of its work centers on the acceptability of mass-marketed whole-grain foods. Click here for full article.