Using design thinking to increase sugar Reduction options in consumer food products: Part 2, applying the design thinking framework

Jamie Pero Parker; Susan Marie Mayer; Susan Marie Mayer; Jamie Pero Parker

Using design thinking to increase sugar Reduction options in consumer food products

Part 2, applying the design thinking framework

Mayer, S. M., & Parker, J. P. (2018). Using design thinking to increase sugar Reduction options in consumer food products: Part 2, applying the design thinking framework. Agro Food Industry Hi-Tech, 29(6), 21-24. https://www.teknoscienze.com/Contents/Riviste/Sfogliatore/AF6_2018/26/index.html

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Abstract

The previously published Part 1 of this two-part article reviewed sugars and their role in foods, as well as the Design Thinking Framework of desirability, feasibility, and viability (DFV).

This Part 2 takes a closer look at how the DFV framework can be used to consider the role of sugar in different products and lead to more focused sugar reduction strategies. Product examples illustrate various strategies taken to reduce sugar.