The food industry faces competing demands from consumers who want products that are highly palatable yet meet a growing number of health needs, from legislators who seek to reduce the levels of food components that are seen as deleterious for long-term health (e.g. sugar, fat and salt) and from health professionals battling a worldwide epidemic in obesity and related health problems. To balance these needs, all of those with an interest in the production and promotion of more healthy food options need to stay informed about recent advances in our fundamental understanding of the...