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
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).
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
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
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