Guinard Lab paper on cover of Journal of Food Science, November 2020

JFS Cover, Nov. 2020
Zann Gates

Congratulations to Amalie Kurtzer, Molly Spencer, Cesar Cienfuegos, and Jean-Xavier Guinard for landing on the cover of the Journal of Food Science's November 2020 issue with their sensory research article, "The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts".  

The “Dessert Flip” is proposed as a possible solution to American adults' consumption of excess added sugar and saturated fat, and not enough fruit - a shift in which the proportions of more sustainable plant‐based garnishes, such as fruit and nuts, are increased, while the proportion of conventional dessert is reduced. The team hypothesized that the pleasing properties of fruits and nuts—color, variety, flavor, and texture—would allow the Dessert Flip to be liked as well or better than a conventional dessert by college‐aged students in a dining hall. In a sensory test, participants (n = 118) significantly preferred plated flipped desserts—those containing 80% by weight fruit (strawberries, raspberries, blueberries, and mangoes) and nuts with 20% cake—over the conventional versions of those desserts with 80% cake and 20% fruit and nuts. No significant differences were found in overall liking. In a second experiment, after eating an entrée, participants (n = 150) chose pictures of multiple varieties of flipped cakes with 60% fruit and 40% cake significantly more than pictures of conventional 80% cake for dessert. Based on the U.S. average fruit prices, the Dessert Flip can be equal or lower in price per serving compared to an ungarnished typically sized cake. The study concludes that the Dessert Flip offers a feasible option for increasing servings of fruits and nuts in desserts as well as reducing added sugar and saturated fat while maintaining sensory appeal. Future dietary guidelines could include this general strategy as a recommendation for helping adults include more fruits in their diets.  

And, as we head into this winter holiday season, it's some good food for thought!  Read the full article at the link below (permissions may apply). 

Cover of JFS Nov. 2020

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