New ingredients help the creation of novel foods. However, the management of ingredient combination remains a challenge for manufacturers since the definition of successful formulas still requires a number of trials and errors which are too time consuming to meet market demand. The authors describe a predictive approach to food design, based on the systematic exploitation of the functional properties of each potential ingredient. As an example, the methodology developed was applied to the formulation of syrups which were requested to have the same sensorial properties as those of the traditional product but a lower calorie content.
