Subjects test scoops of ice-cream in a red-lit room where they cannot see the texture or the true colour of the items. Their reactions will inform scientists how to develop products to satisfy consumers.

Despite their medicinal benefits, the food products will remain appetising as the scientists ensure that good health and good taste go hand in hand.

Scientists at Nestle, one of the world's leading food companies, share this perception and are bringing their vision to reality at their research centre in Lausanne.

"The ageing population is growing rapidly. People aged over 65 want to be healthy for

ever, but there are diseases that particularly afflict them, mainly obesity and an associated increase in type-II diabetes," said Gillian Anantharaman, head of scientific and nutrition support.

"In the US, over 65 per cent of the population is overweight, and 35 per cent of them are obese. Many countries witness this trend as people's lifestyle has limited physical activity. It's how you spend your energy."

Through two research centres in Switzerland and the US, Nestle has annually launched 10-15 food products with scientific claims to medical benefits.

For example, bone-oriented products focus on mixed nutrients, including magnesium, zinc, vitamins and potassium to lock in calcium. Heart-oriented foods can achieve reduction of cholesterol while the addition of more fibre and Omega 3-6 will reduce blood pressure. Other products protect the brain to prevent cognitive decline, which means the slowdown of the oxidation process.

Scientists also need to take into account portion-sizing options. With chocolate-lovers, scientists need to know if they want to eat just one piece that contains the nutrition of 10 pieces 10 pieces with normal nutrition.

Meanwhile, researchers need to find out what kind of products would be welcomed in each market. Then the research centres through 12-18 months of study will construct a business plan, on the principle that the products must be successful, as Nestle aims to become the No 1 leader in food products.

As health concerns become the dominant factor in determining the success of each product, the research centres are adopting a multi-disciplinary approach to weight control. They are finding out the nutritional contents a person needs and how technology can develop products that still taste good.

"We know that fat is not good for health, but lower fat content could make the products less tasty. It's a challenge scientifically. It's not an easy thing to do," Anantharaman noted.

Well-selected raw materials are the key for quality and safety, said Ruth Acheson-Shalom

from the quality and safety department.

And this is a challenge, given increased complexity in raw-material sourcing and traceability. Then there are concerns about storage and transport as well as packaging. Recently Nestle produced chocolate boxes from fast-degrading starch.

Nestle focuses on all aspects of the food products - taste, texture, aroma and appetite. In every step, there is testing to trace consumer reactions to ensure that they will be satisfied with the sensory, social, health and safety aspects.

Sensory tasting just began in 2000 to ensure that people like a particular food product.

For example, ice cream with less fat will naturally become colder and harder, but it's the scientists' job to come up with technology that does not compromise nutrition.

"No matter how nutritional a product is, if the sensory aspects are not good, nobody will eat it. Then there will be no transfer of good nutrition," said Acheson-Shalom.

Achara Deboonme

The Nation

Lausanne, Switzerland