A consumer study conducted as part of the "ReformBIO" project shows  that food pairing has immense potential.

The study shows that almost half of consumers are open to food pairing and associate it with more taste. Organic consumers in particular are open to innovative flavour combinations.

Food pairing is based, among other things, on the idea that ingredients with common key flavours create a special taste experience. But not only that - food pairing also offers the possibility of reducing unhealthy ingredients such as sugar without having to sacrifice taste or consistency. The aromatic impressions created by foodpairing can even intensify the sweetness.

"Foodpairing is a real innovation factor. For the organic sector, it offers the opportunity to improve the nutrient profiles of compound foods without losing the taste," as Dr Kristin Jürkenbeck, project manager of the ReformBIO project at the University of Göttingen, explains. In this way, organic can live up to what customers expect, namely to be not only more sustainable, but also healthier. "Moreover, thanks to this method, unique and appealing products can be developed that meet the increased need for taste variety of organic buyers," says Flora von Steimker from the University of Göttingen, project partner at ReformBIO.

The specific food pairing combinations that were asked about in the study are particularly exciting. These range from classic combinations like chocolate-hazelnut to innovative pairings like chocolate-ginger. Even unusual combinations such as strawberry-pumpkin in yoghurt were positively received by the participants in the survey.

As part of the "ReformBIO" project, Bremerhaven University of Applied Sciences is researching food technology developments for sugar reduction, accompanied by sensory investigations. "A gradual reduction of sugar by up to 30 per cent can lead to recipes that are less appealing to the senses. Bremerhaven University of Applied Sciences has been working on the topic of food pairing for a long time and uses this expertise to counteract these effects. For example, the well-known pairing of strawberry and basil adds a fresh citrus note to a product and thus increases consumer acceptance while simultaneously reducing sugar," says project manager Kirsten Buchecker from Bremerhaven University of Applied Sciences.

The reactions to unusual pairings were also examined in the Göttingen study. "Based on the results there, a mango kohlrabi yoghurt was developed in Bremerhaven that met with a positive response at tastings. The fresh floral notes of this unusual combination soften the acidity and create a full-bodied taste. We are currently working on the development of further food pairing recipes for fruit yoghurt and biscuits," says Kirsten Buchecker.

The Bundesverband Naturkost Naturwaren e.V. welcomes the research results in the field of food pairing and will continue to advocate for innovative solutions that offer organic companies the opportunity to combine product reformulations with an enjoyable and healthy taste experience.

"The German government's strategy to reduce sugar, salt and fat is also an important topic for the organic specialised trade sector. The BNN is therefore a project partner in "ReformBio", thus combining
research and practice. Together we want to find out how to reduce sugar in particular in a natural way. In contrast to conventionally produced foods, which can contain a large number of substitutes, their use in organic foods is only permitted to a very limited extent," says BNN Managing Director Kathrin Jäckel, commenting on the association's involvement.

The full results of the online study on food pairing in the ReformBio project can be found here.

More information on the ReformBio project is available at: https://n-bnn.de/index.php?id=28.

The project is funded by the Federal Ministry of Food and Agriculture on the basis of a resolution of the German Bundestag within the framework of the Federal Programme Organic Farming and Other Forms of Sustainable Agriculture (BÖLN).

(Press release: https://n-bnn.de/artikel/foodpairing-der-natuerliche-weg-zur-zuckerreduktion-in-bio-lebensmitteln)