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• Why improve the nutrient profile of products?
• Reducing Sugar• Reducing Fat (saturated and total)• Reducing Salt• Conclusions
Why improve products nutrient profiles?
• Growing obesity crisis and increasing health service cost • On going government pressure to reduce energy density, saturated fat and salt• New labelling regulations requiring nutritional information on all foods• Likely introduction of nutrient profile compliance in order to make a nutrient or health claim
What are nutrient profiles?• The 2006 Regulation on nutrition and health
claims – outlines criteria for making a nutrition or a health claim
• To bear this claim the product will need to have appropriate nutrient profile
• Nutrient profiles have not yet been agreed • They are likely to be based on maximum levels of
sugar, saturated fat and salt• They will be food category specific
Sugar• Sugars– term for nutritive sweeteners – 4kcal/g
– Includes fructose, glucose, liquid sweeteners such as honey and agave syrup.
– Sucrose – gold standard for sweetness– Provides a clean sweet taste– Contributes to viscosity and mouth feel– Is caramelised by heat– Has good solubility– Reduces Water Activity and can extend shelf life
Replacing/reducing sugar• Change of sweetness profile
– Lingering sweetness– Detection of undesirable flavours
• Changes in flavour and aroma• Decrease in viscosity or difference in mouth
feel/texture – hardness, stickiness, melting characteristics
• Less browning during baking• Reduction in shelf life in some applications
Approaches to reducing sugar• Artificial high potency sweeteners – aspartame,
sucralose, acesulfame K, saccharin• Natural high potency sweeteners – thaumatin and
steviol glycosides• Bulk low calorie sweeteners – sugar alcohols/polyols• Bulking agents/fibres – inulin, fructo-
oligosaccharides, polydextrose and dextrins• Addition of hydrocolloids or starches to improve
mouth feel
New Approaches to reducing sugar
• Sweet taste modulators and sweet aromas – enhancing sweetness– Senomyx and flavour houses
• Multiple emulsion technology– Water/oil/water emulsions– Potential to reduce sugar but have processing
stability issues
New Approaches to reducing sugar• Pulsation induced taste enhancement
– Perceived sweetness intensity increased with the size of contrast in sucrose concentration
– (Mosca AC, van de Velde F, Bult JHF, van Boekel MAJS, Stieger M. Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose. Food Quality and Preference 2010;21:837-842.)
• New natural intense sweeteners– Lo han guo (monk fruit) – has GRAS approval in US– Brazzein and Monatin - no safety or regulatory
approvals
Benefits of fat in foods• Function will vary in different applications• Mouth-feel and texture• Carry, enhance and release flavours• Colour – lipid soluble pigments• Solidity (saturated) • Reduced oxidation (saturated)• Emulsion stability and aeration
Problems with reducing fat
• Reduced consumer acceptability (due to preference for fat associated aromas, flavours and textures)
• Considerable reformulation to achieve acceptable sensory properties and shelf life
• Potential cost increases• Changed heating patterns
Approaches to removing fat• Remove/Reduce
– Leaner meat cuts– Reduced fat ingredients– Reduce oil uptake during frying
• Replace– Water/air– Fat replacers– Fibres– Replacement often requires several ingredients
Fat Reduction – ingredient approaches• Protein based fat mimics – based on whey, soy,
egg – e.g. Simplesse™• Carbohydrate fat mimics – based on starch or
modified starch e.g. N-Dulge™FR• Fibre based fat mimics – dextrins, gums, inulin,
polydextrose• Fat-based substitutes - less than 9kcal/g act to
reduce the absorption of fat– Salatrim, Capreinin, and sucrose polyesters
Fat Reduction – processing technologies• Cryogenic crystallisation – small fat crystals• Removal of fat from ingredients – Solvent
extraction (cocoa), Super critical fluid extraction (cheese)
• Emulsions – Water in oil in water (WOW)– Water in oil emulsions – work at Campden BRI on
alginate water gel and sunflower oil emulsion
Reducing fat uptake during frying• Pre-treating products before frying – for
example drying, sweet treatment, warm oil blanching
• Coating products with barrier films– reduce fat uptake moisture loss – hydrocolloid
gums and protein coatings
• Modified Frying – Vacuum frying– Vacuum draining after frying
Salt ReductionFood Products Taste Texture Preservation
Ready meals ++ ++Bread ++ ++ +
Meat products (processed)
++ ++ ++
Processed fish + ++Soup ++
Pickled vegetables
+ ++
Savoury sauces ++Cheese ++ + +Crisps ++
Breakfast cereals + ++Condiments ++ +
Current approaches for salt reduction (taste) • Reduction by Stealth
– gradual reduction used by many food manufacturers
• Salt Substitutes – KCl based• Salt Enhancers – yeast extracts, flavours, seaweed
based ingredients• Using salty aromas to enhance salt perception • Changing the structure of the salt crystal – Soda-lo™• Pulsed delivery of salt can enhance perception
Conclusions• Significant reduction of sugar, fat and salt is
challenging• More difficult where 2 or more of these need
replacing• Growing number of both ingredient and
processing options• Some approaches still at lab scale• Approaches must be application specific• A tool box approach is recommended
Brainstorming Exercise• Aim 1: To capture your current challenges of
reducing sugar, fat or salt • Aim 2: To identify potential reduction
solutionsFrom results to identify areas where pre-
competitive research could be beneficialScope up possible project
Thank You
For more information please contact:
Email: [email protected] Phone: 01386 842212
Web: www.foodhealthinnovation.com