Responding to the challenges of sugar reduction. Chee-Wai FONG (PhD, BSc Pharm) RD&A Director - Nutrition

Transcription

1 Responding to the challenges of sugar reduction Chee-Wai FONG (PhD, BSc Pharm) RD&A Director - Nutrition

2 Outline Sugar reduction from the general wellness and health perspective Global pressure for sugar taxes and the issues implementing it The science behind sugar perception Novel technologies to meet the challenge The trend towards functional food in the consumer food market

3 Reducing Sugar: Why?

4 Key Finding of WHO Report on Diabetes Adults with diabetes 8.5% 2014 Prevalence of diabetes has been increasing in the past 3 decades, especially in low and middleincome countries 4.7% 1980 Risk factors such as overweight or obesity are also increasing

5 The Global Cost The Global Cost of Diabetes in 2010 was approximately $500 bn and will reach $745 bn by billion Overweight adults 475 million Obese adults Overweight and obesity kills 65% more of the world s population than malnutrition 200 million children are either overweight or obese mintel.com

6 Rapid Worldwide Increase in Diabetes Prevalence Forecasted Worldwide Prevalence of Diabetes Mellitus by Region: 2012 & 2030 (Millions) Western Pacific (incl. China) Increase % 42.1 South East Asia Europe North America & Caribbean Middle East & North Africa South & Central America Africa * Statistics represent Age Group: years Sources: Diabetes Atlas. International Diabetes Federation 6

7 Diabetes Trend in South East Asia

8 Diabetes Situation in Indonesia

9 Worrying trend of younger population with diabetes in Indonesia

10 Low fat foods stuffed with harmful levels of sugar Coke Classic 9 teaspoons Marks and Spencer Blueberry Yogurt 6.5 teaspoons Yeo Valley 0% Fat Yogurt 4.7 teaspoons Waitrose Lowfat Yogurt 4.3 teaspoons Muller Light Cherry Yogurt 2.8 teaspoons Weight Watchers Fromage Frais 1.2 teaspoons

11 The Perfect Storm Global Health Epidemics Poor Dietary Intakes Consumer Activism Nutrition Regulations Public Health Crisis Dietary Guidelines Recommendations Nutrition Policy - Taxation Added Sugars = Added Risk???

12 In The Media

13 Reducing Sugar: How?

14 Are High Intensity Sweeteners the Solution?

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16 High Intensity Sweeteners

17 Coke s Nutritional Evolution 54g 0g 0g 34g No sugar No calories Natural Stevia leaf

18 Indonesian Beverage With Reduced Sugar 27 g 0 g 18 g 12 g 20 g 13 g Coca Cola The Coca Cola Company Teh Pucuk Harum Mayora Nutrition Nu Green Tea ABC President

19 Perception of Sour & Salt Ion Channel Sour Protons block the potassium channel thus reducing the resting potential which triggers a signal to the brain Salt Sodium ions directly enter the cell leading to depolarization of the cell therefore signaling the brain

20 Perception of Bitter, Umami & Sweet (G-Protein Coupled Receptors) Odorant; Tastant Odorant/Tastant binds to receptor activating the G protein and triggering intracellular chain reaction: Ca + Na + Cl - - Activation of adenyl cyclase - Formation of cyclic AMP - Blocking of proton channels - Depolarization of cell - Signal to brain Bitter T2Rs (about 24 different genes) eg quinine Ca+ Na+ Umami T1R1 and T1R3 eg glutamic acid Cl - Sweet T1R2 and T1R3 eg sucrose

21 Perception of Taste Fat Bitter Sour Kokumi (Mouthfulness) Umami (Delicious) Salt Sweet

22 acids alcohols esters/lactones ketones pyrazines sulfur compounds phenols Aromagram of Beer Important Volatiles: alcohols, esters/lactones, ketones, pyrazines, sulfur compounds aroma Hearing Vision Social Environmental Ethnic Background brain astringent hot cold umami sour sweet salt bitter taste nose fat starch protein ethanol water gas Basic Taste Perception: Balance between sweet and bitter texture tongue Source: Belitz & Grosch

23 Functional Properties of Sugar Sweeteners Texture Moisture Mouthfeel Volume Color Food Preservation

24 Flavored Milk 70% distributed to cafeterias is flavored milk Overall milk consumption 35% when not offered for lunch Decreased milk consumption results in reduced intakes of: Protein Calcium Vitamin D

25 Flavored Milk Studies show that children who drink flavored milk meet more of their nutrient needs, do not consume more added sugar or fat and are not heavier than non-milk drinkers. Flavored milk drinkers drink fewer sodas and fruit drinks.

26 Specific USDA Guidelines Only fat-free milk (flavored or unflavored) and low-fat fluid milk (unflavored) will be allowed in school meal programs. <120 calories per 240mL serving <22g total sugar per 240mL serving

27 Let s do the Math Skim Milk 22g g= 10.02g Only 4% added sugar is allowed 11.98g per 240mL serving Chocolate and strawberry milks in the market contain 6-8% added sugar

28 Overview of Kerry s solution - TasteSense Modulators Flavors that are based from FEMA GRA and effa approved flavoring ingredients Interact with taste receptors on tongue Manipulate overall taste perception, taste impression and flavor profile Fairly neutral in taste Specifically targeted for: Improving overall sweetness and intensity Improving mouthfeel Masking bitterness and off notes Sensorial capabilities Warming Cooling Numbing or tingling Hydrating

29 Meeting the Guidelines AND Providing Kid-Approved Taste Full Sugar Control Reduced Sugar Reduced Sugar + TasteSense and texture system

30 Meeting the Guidelines AND Providing Kid-Approved Taste Sensory Evaluation Full-sugar chocolate milk was significantly preferred and rated more acceptable than reduced-sugar chocolate milk (92% v. 8%, p = VHS). Reduced-sugar chocolate milk with Kerry TasteSense and texture system was significantly preferred and rated more acceptable than reduced-sugar chocolate milk (79% v. 21%, p = VHS). 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% 92% 79% 21% 22% 8% New Reg vs. Current Reg Kerry vs New Reg Kerry vs. Cur

31 Sensory Evaluation Proposed, reduced-sugar regulations v. Kerry s reduced-sugar formulation with TasteSense and texture system Proposed TasteSense + texture Overall liking 4.05b 5.84a Appearance 5.96b 6.43a Color 3.21a 3.12a Flavor Liking 3.88b 5.57a Flavor Strength 2.23b 2.98a Sweetness Level 2.15b 3.02a Texture Liking 5.12b 6.09a Thickness 2.51b 2.77a 80% of all surveyed preferred the formulation containing Kerry s TasteSense and texture system

32 Meeting the Guidelines AND Providing Kid-Approved Taste Kerry s proprietary flavour modulation technology (TasteSense ) and customized texture systems deliver both healthfulness and great taste Taste Clean Label Reduced Sugar Claim Price competitive

33 Reducing Sugar: Future Directions

34 Possible health concerns with sugar alcohols Bloating As with artificial sweeteners, the FDA regulates sugar alcohols as food additives. Sugar alcohols used in U.S. manufactured food generally have GRAS status. When consuming more than 50 grams of sugar alcohols and sometimes, even as little as 10 grams, can have a laxative effect. Intestinal Gas Diarrhea

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36 Eat to live or live to eat?

37 With pressure from regulators across the Asian Region, in the form of proposed sugar taxes, industry must respond with growing the healthier beverage category, as well as developing and applying innovations to reduce sugar in drinks.

38 Market Info On Reduced Sugar Beverages In Indonesia 5.6% of total new beverage launches in 2016 are labeled Low/No/Reduced Sugar Juice drink, hot & other beverages and RTDs are top 4 category most launched It increased by 7% compare to 2015 Source : Mintel GNPD 2016

39 How can the F&B Industry deliver products with reduced sugar successfully? A single ingredient cannot fully replace sugar Limitations on reducing sugar stealthily (< 15%) Need to reformulate / re-innovate the entire product Need a tool box of various modulating ingredients: flavourings, texturants, emulsifiers, gums, high-intensity sweeteners, enzymes etc Important to mask acidity, off-notes & bitterness from high intensity sweeteners, vitamins, proteins & other functional ingredients Focus on overall consumer liking rather than just sweetness Develop more functional food & beverages

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41 Kerryhealthandnutritioninstitute.com

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