1. Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science University of Copenhagen Frederiksberg C Denmark
2. Health Systemic Process (P2S) Research Unit UR4129, University Claude Bernard Lyon 1 University of Lyon Lyon France
3. Institut Lyfe (Ex. Institut Paul Bocuse) Research Center Ecully France
4. Laboratoire Centre Européen Nutrition et Santé (CENS), CarMeN, Unité INSERM 1060 Université Claude Bernard Lyon 1 Pierre‐Bénite France
5. Danone Global Research & Innovation Center Utrecht Netherlands