The Journal. · Wednesday, September 2, 2026
Food scientists are grappling with the complex task of creating recipes that meet new consumer health demands, such as high protein and fiber, while remaining palatable and satisfying. One scientist noted the difficulty of balancing nutritional content with taste and preventing consumers from feeling overly full or lethargic.
“And they told her that finding the right balance between what consumers want and what food companies can actually make takes a lot of trial and error.”
“One food scientist, it sort of stuck with me. She said, you know, we could make a pizza with 120 grams of protein, but it would have you your daily calorie limit and you'd also have to take a nap after.”