Examining the nutritional consequences of substituting sugar and fat

Lindsey Bagley

Tuesday 17th November 2015

Presentation

•Nutritionally modified foods

•Consumer aspirations

• Focus on fat

• Focus on sugar

• Summary

Nutritionally Modified Foods Plus

Minus

• Macro components • Protein

• Fibre

• Micro components • ‘Active’ ingredients

• Vitamins

• Minerals

• Botanicals

• Macro components • Fat

• Sugar

• Calories

• Normalise the product

Natural

Authentic

Simple

Transparent

Taste Priority

Sustainable

Credible

Consumers: What do we want?

Focus on Fat

• 9 calories a gram

• Became the principal target for removal in 1970s

• ‘No Fat’ Foods

• Quality realization

• By 1990s ‘Reduced Fat’ foods

• Current understanding developing of differential nutritional quality of fats

Milk Consumption

Mayonnaise

• Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium EDTA (used to protect quality), natural flavours.

• Water, soybean oil, modified starch (corn, potato)**, eggs, sugar, salt, vinegar, lemon juice, sorbic acid** and calcium disodium EDTA (used to protect quality), natural flavour, vitamin E.

Bread Spreads

• Cream, Salt

• Water, vegetable oils (45%), BUTTERMILK, salt (1.4%), emulsifiers (mono- and diglycerides of fatty acids, sunflower lecithin), flavouring (contains MILK), preservative (potassium sorbate), citric acid, vitamins A and D, colour (carotene).

Bread Spreads

Soft Cheese

• Full Fat Soft Cheese, Salt, Stabiliser (Locust Bean Gum), Acid (Citric acid).

• 22% Fat

• Medium Fat Soft Cheese, Salt, Stabilisers (Locust Bean Gum, Carrageenan), Acid (Citric Acid).

• 11% Fat

Soft Cheese

• Low Fat Soft Cheese, Salt, Stabilisers (Carob Bean Gum, Carrageenan), Acidity Regulator (Citric Acid).

• 3% Fat

Hard Cheese

• Fat 35%

• Protein 22%

• Fat 22%

• Protein 26%

Hard Cheese

• 2% Fat

• 37% Protein

Focus on Fat

• ‘Reduced’ rather than ‘Low’

• Use of structured water to replace fat

• Hydrocolloids

• Carbohydrates & Polysaccharides

• Proteins

• New technologies enable quality lower fat products

• They dilute the fat and therefore the calories

Focus on Sugar

• SACN report

• Headlines with sugar being a killer

• Pure, White & Deadly: John Yudkin 1973

Focus on Sugar(s) • Sweetness

• Table top sweeteners • Soft Drinks • Yogurts and Desserts

• Structure • Cakes, biscuits, cereals, preserves and confectionery

• Texture • Texture in fudge, snap in biscuits

• Colour and flavour formation • Caramelisation- Action of heat on sugars • Maillard reaction-Reaction between sugars and proteins

• Freezing point depression • Fermentation substrate

• Broken down by yeasts to give alcohol and carbon dioxide

• Preservative • Jams, preserves, chutneys

Sugars in Beverages

• Sweetness

• Traditional

• Natural ingredient

High Potency Sweeteners (HPS) Providing Sugar-free ‘Sweetness’

• SYNTHETIC

• *Saccharin

• *Cyclamate

• *Aspartame

• *Acesulfame-K

• Aspartame-acesulfame salt

• Neohesperidin dihydrochalcone

• *Sucralose

• Neotame

• Advantame

• NATURAL ORIGIN

• *Stevia

• Thaumatin

• Glycyrrhizin

• Lo Han Guo/Monk fruit

Regulatory & Consumer Environment

• EU defines 30% calorie reduction as minimum for use of HPS

• 50% reduction is a clearer position with consumers

• Market success dependant on taste quality/parity with full calorie product

History

• 1982 Diet Coke

• 1993 Pepsi Max

• 2005 Coke Zero

• 2014 Coke Life

Cola Market Developments since 1886:

4 step changes in last 4 decades

Providing Bulk

• POLYOLS

• Erythritol

• Isomalt

• Lactitol

• Maltitol

• Mannitol

• Sorbitol

• Xylitol

• SUGARS

• Tagatose

• Allulose

Providing Bulk

• Fibres- cellulosics/ oligosaccharides

• Polydextrose

• Structured water (hydrocolloids)

Confectionery Success

• Sugar-free resolves cariogenic issues with confectionery

• Based on polyols

• ‘Excessive consumption may produce laxative effects.’

• Low unit intake

Confectionery

• Low Carb not Low calorie

• High ingredient cost

• High production costs

• Unit retail price 3-4 times traditional product

• Bulk components (Polydextrose, Polyols) and HPS to replace ‘sugar’

Focus on Sugar

• Requires specialist, non store cupboard ingredients

• Only in category specific application does it result in significant calorie reduction

• Requires new production technologies

• Higher unit price

Summary

• Reducing fat results in good tasting, lower calorie products and requires only consumer friendly ingredients

• Reducing sugar results in taste compromises, higher ingredient costs and more, often synthetic, ingredients

• Evidence is demonstrated by success, or lack of, in the market place

Thank you for your attention

Lindsey Bagley BA, CSci, FIFST

www.Acumentia.com

Lindsey@eurekasoln.co.uk