“…(2006). Then, different reduction strategies, such as modification of the industrial process (Desmond, 2006;Emorine, Septier, Thomas-Danguin, & Salles, 2013), changes to the physicochemical and rheological properties of matrices (Mosca, Andriot, Guichard, & Salles, 2015;Safa, Gatellier, Lebert, Picgirard, & Mirade, 2015), the use of emulsions (Chapeau, Silva, Schuck, Thierry, & Floury, 2016;Lobato-Calleros et al, 2008;Oppermann, Renssen, Schuch, Stieger, & Scholten, 2015;Perez-Moral, Watt, & Wilde, 2014), the use of replacers (Katsiari, Voutsinas, Alichanidis, & Roussis, 1997;Kloss, Meyer, Graeve, & Vetter, 2015) or the addition of aromas (Lawrence, Salles, Septier, Busch, & Thomas-Danguin, 2009;Syarifuddin, Septier, Salles, & Thomas-Danguin, 2016), were applied. These technologies constitute valuable solutions for helping professionals who wish to reduce salt, sugar and fat contents; however, sensory studies are required to investigate consumer acceptability.…”