Lucky point (food industry)
As Fortune (Engl. Flash point ) is in the food research referred to the point at which a food should taste for most consumers optimal. The food industry makes use of this knowledge in its product development across all sectors.
Origin of the term
When developing industrially produced foods, the lucky point is the amount of an ingredient such as salt , sugar or fat that the product should optimize. The American market researcher and psychophysicist Howard Moskowitz did pioneering work in the field of the so-called "lucky point". He is known for his successful work in product development and optimization for foods from spaghetti sauce to non-alcoholic beverages. Moskowitz describes the happiness point as "the sensory profile in which one prefers to eat".
The “lucky point” for salt, sugar or fat is the area in which there is the perception that there is neither too much nor too little, but that the “exactly right” amount of saltiness, sweetness or fullness prevails. The human body has evolved to prefer foods that have this taste. The brain therefore responds with a “reward” in the form of endorphins ; it remembers what has done well to receive that reward and makes you want to do it again. This initiates a run of effects through dopamine , a neurotransmitter that repeats itself over and over again.
Combinations of sugar, fat and salt work synergistically and are psychologically more rewarding than all other combinations of substances. When it comes to optimizing food, the key is to include two or three of these nutrients at their “lucky point” in order to sell the product as well as possible.
reception
The term "Fortune" and its impact on all consumers in 2014 published documentation world full saccharified (Engl. That Sugar film ) by Damon Gameau unfolded.