Cutting sugar is easy on paper. In real food, it can be surprisingly hard. When sugar is reduced, a product may become less sweet and less enjoyable. Consumers may then prefer the original, higher-sugar version. One promising idea comes from the way the brain builds flavor. Research suggests that certain aromas, including vanilla, honey, banana, jasmine, rose, and some fruit aromas, may make foods and drinks seem sweeter, even when the sugar level goes down. This is known as