Related Experiment Video
Updated: Jun 12, 2026

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method
Published on: May 12, 2023
Using the benchmark dose (BMD) methodology to determine an appropriate reduction of certain ingredients in food
1Sensometrics Research and Service, Richmond, VA 23236, USA. bbdjcy@aol.com
Unlabelled:
As the desire to promote health increases, reductions of certain ingredients, for example, sodium, sugar, and fat in food products, are widely requested. However, the reduction is not risk free in sensory and marketing aspects. Over reduction may change the taste and influence the flavor of a product and lead to a decrease in consumer's overall liking or purchase intent for the product. This article uses the benchmark dose (BMD) methodology to determine an appropriate reduction. Calculations of BMD and one-sided lower confidence limit of BMD are illustrated. The article also discusses how to calculate BMD and BMDL for over dispersed binary data in replicated testing based on a corrected beta-binomial model. USEPA Benchmark Dose Software (BMDS) were used and S-Plus programs were developed.
Practical Application:
The method discussed in the article is originally used to determine an appropriate reduction of certain ingredients, for example, sodium, sugar, and fat in food products, considering both health reason and sensory or marketing risk.
Related Concept Videos
Clinically Relevant Drug Product Specifications: Methods of Establishment
Bioequivalence studies: Biowaivers
Dose Size and Dosing Frequency: Determination Methods
Dosage Regimen: Individualization
Types of Biopharmaceutical Studies: Controlled and Non-Controlled Approaches
Non-controlled studies, commonly employed for initial exploration, lack a control group, rendering them susceptible to biases and external influences. In contrast, controlled...
Drug Products: Biologics, Biosimilars and Interchangeables
