Pioneering technology creating opportunities in obesity prevention

Transcription

1 Dr Kaly Chatakondu Pioneering technology creating opportunities in obesity prevention

2 A bit about us Quoted on Swedish Stock Exchange Headquarters in Malmö, Sweden 140 year history Employees: ca Net sales ca. 2 billion Sales in over 100 countries Provide over 2 million tons of vegetable oil annually from 20 sites worldwide Rapeseed Palm Palm Kernel Olive Soybean Sunflower Shea Corn Coconut 2 07/11/2017

3 Biscuit Pastry Chocolate & Confectionery Beauty & Personal Care Technical Products & Feed AAK vegetable fat and oil technology is found across every category of the supermarket isle.. Dairy Bread Cake Foodservice Speciality Oils & Sauces Infant Nutrition

4 Some of the companies we work with. all talking health!

5 UK Government Sugar Reduction Policy March 2017 Some Typical Industrial Recipes e.g Cake or Pastry

6 A reminder Childhood Obesity: A Plan for Action 08/16 All sectors of the food and drinks industry will be challenged to reduce overall sugar across a range of products that contribute to children s sugar intakes by at least 20% by This can be achieved through reduction of sugar levels in products, reducing portion size or shifting purchasing towards lower sugar alternatives....sugar reductions should be accompanied by reductions in calories and should not be compensated for by increases in saturated fat.

7 Vegetable Cakes Currently trending with the increasing focus on health & wellness With sugar reduction under the spotlight, less sweet cakes are gaining popularity 7

8 Personal wellness and fitness fusion Products formulated for personal wellness The product enhancement trend is crossing from the Far East Ingredient additions are more than protein probiotics, collagen, vitamin D, supergreens *mintel, social media, ocado

9 Experimental snacking Ethnic snacks are replacing afternoon favourites Sweet treats get an added twist Simple cakes and biscuits are spiked with non traditional flavours houmous, chilli, herbs, spices, nuts and seeds *mintel, baum + whiteman

10 Vegetable intake uptake Plant rich foods are increasingly appearing on the menu From veggie burgers to non-dairy milks to alternative protein sources, vegan options are becoming mainstream substitutes Challenge remains from the homecook on how to translate inspiration into meals *mintel, social media, ocado, baum + whiteman, CondeNast,

11 There is a strong commercial demand for healthier sweet goods 31% of UK consumers say low-sugar cake options would encourage them to eat cakes/cake bars more often, cakes offering nutrients appeal to one in five Source: Lightspeed/Mintel 2016

12 Sugar reduction now a key mindset of consumers Reducing sugar intake has become a key concern amongst many European consumers, with a quarter of those surveyed preferring low sugar food products, a 2,500- strong survey has found. Survey organised in F, D, I, Sw & UK amongst more than 2,500 adults aged between years old. The key findings revealed: More than 60% of those surveyed monitor their dietary sugar intake More than 25 % actively look to purchase low sugar food products More than 50% claim that the type of sweetener used in reduced sugar food products influences their buying choice with natural alternatives such as Stevia & Fructose preferred to artificial sweeteners. In addition, almost 60% of the respondents said to avoid Aspartame in particular. Foodnavigator.com dd 05/04/2016 by Will Chu: 12

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14 OVER A THIRD OF BRITS DON T KNOW HOW MANY CALORIES THEY CONSUME ON A TYPICAL DAY... TWO THIRDS OF BRITS AGREE THAT UNHEALTHY TREATS ARE FINE AS PART OF A HEALTHY DIET... 48% OF BRITS HAVE TRIED TO LOSE WEIGHT IN THE LAST YEAR... THOSE WHO HAVE TRIED TO LOSE WEIGHT, 64%, DO SO ALL OR MOST OF THE TIME...

15 Unless the food is both mass market and tastes identical to the original version, there is no significant change in the population s diet over time And is unlikely to be of significant commercial interest 1 in 4 men doesn t make any lifestyle changes after a heart attack, stroke or other major cardiac event. - Journal of the American Medical Association

16 Fundamental challenges posed to the Food Industry in the UK Sugar Reduction Saturated Fat Reduction Calorie Reduction (Positive Nutrition) Mass market foods need to change for biggest impact to the population 1 16

17 The main source of fat and sugar in the UK diet is in the everyday mass market consumption items 07/11/

18 Fundamental challenges posed to the Food Scientist in the UK No loss of taste or texture No loss of shelf life Suitable for mass market Little or no change in ingredient labelling (unless more consumer friendly) Little or no increase in cost Readily available ingredients within the supply chain 18 07/11/2017

19 The three key approaches if we want to not just talk niche products Delivery System to make EXISTING ingredients more effective Understanding that Sweetness Perception is NOT the same as just the sweetening ingredient used Taste and Texture with lower fat, lower saturated fat and lower calories is about Structuring Air Pumpable Liquid that coats other ingredients Changing the fat to reduce the sugar Fat that can alter density with same taste 19 07/11/2017

20 - Consumers expect things to taste and look exactly the same Fats & oils are inherently linked to sugar in a food product - Sugar replacement is expensive - A need to rebalance the ingredients in the recipe - Avoid increase in saturated fat - Maintaining shelf life and shelf life quality throughout shelf life - Sugar replacement will alter texture that could be compensated for by changing fat type

21 Typical needs, typical sugar replacers and typical problems in food Sweetness Sweetness Release Texture Volume Browning Starch interaction Protein interaction Batter viscosity Flavour release Shelf life Bulk Freeze/thaw stability Preservation Humectancy Crumb texture Fructose Maltose Dextrose Galactose Trehalose Lactose Polydextrose Sorbitol Glycerol Xylitol Erythritol Maltitol Aspartame Acesulfame K Stevia Monk Fruit Inulin Modified Crystals Regulatory limitation Cost Loss of viscosity Loss of body Staling Microbial spoilage Shorter shelf life Loss of volume Poor flavour Loss of structure Less tender eat Laxative effects Too much browning Not enough browning Sweetness release Safety issues 21 07/11/2017

22 Sweetness release profile this perception can be altered by the nature of the fat as well as the sugar SWEETNESS 140 Fructose 100 Sucrose 0 Time 22 07/11/2017

23 Saturated fat also provides key functions in Baked goods Gas retention and volume Shelf life Flavour release Sliceability Stablility of batters, pastes & doughs Texture Control of gluten development Consistency of bake 23 07/11/2017

24 But what if we looked at the problem in another way? Delivery System Synergy with other ingredients Structured Air 24 07/11/2017

25 Before we look at Sugar Alternatives to enhance the sweetness of a food, let us consider how to minimise the need for so much sugar in the first place.

26 Synergy of ingredients Synergy the bonus that is achieved when things work together harmoniously Mark Twain

27 Sweetness perception is linked to BOTH Fat and Sugar simultaneously

28 Food formulation for sugar content is inextricably linked to fat content It is the balance between the two that affects the brain most strongly The presence of sugar clearly distorted the ability to perceive the fat content of solid foods (reviewed in Drewnowski, 1991a).

29 The specific fat profile helps determine the sweetness and the flavour Fat melt profile determines everything including taste, flavour release and sweetness The saturates level of a fat used in a recipe can have an affect on how sugar is detected in the mouth Solids Curve: % Solids versus Temperature 29 07/11/2017

30 Solids % Replacing Butter with appropriate less saturated Butter Alternative with controlled fat crystal structure in a biscuit potentially allows up to 20% reduction in sugar even before using a Sugar Alternative 50 Melting Profile N10 N20 N30 N35 N40 Butter Butter Alternative Identical melt profile and taste in the mouth compared to Butter 30 07/11/2017

31 The importance of delivery systems in innovation Vs Vs

32 A liquid fat product simply mixes better, coats the other ingredients better and increases the effectiveness of ALL the ingredients. 32

33 Crystal structure determines functionality Melt Crystallisation Melting Conversion Alpha Beta Beta alpha ( ) waxy solid rather unstable beta prime ( ) needle-like clusters beta ( ) platelike

34 Functionality from composition and crystal structure can only be achieved if there is also the appropriate specialist delivery system 34 07/11/2017

35 Same or similar label using less ingredients including less sugar! Moving from Butter to a liquid or pumpable shortening enables a manufacturer to: Reduce Saturated Fat Reduce Egg Reduce Sugar..within a large scale recipe without a detrimental effect to the sensory, quality or shelf life stability Texture Analysis P+14 P+7 P+14 P+21 P+28 Butter Pumpable Butter replaced with Pumpable shortening Sugar reduced by 15% Same Cake texture 35 07/11/2017

36 Replacing Butter or Margarine with an appropriate Pumpable Fat Alternative with controlled fat crystal structure in a loaf cake potentially allows up to 20% reduction in sugar and saturated fat even before using a Sugar Alternative 36 07/11/2017

37 Traffic light improvement example in sponge cake Butter replaced by 20% less Pumpable Shortening Sugar reduced by a corresponding 20% Pro-rata this gives a 16.5% sugar reduction and a 70% saturates reduction in the finished cake simply by switching to a Pumpable shortening!! Butter (control) Pumpable shortening with 20% sugar reduction 37 07/11/2017

38 Improving saturates without compromising taste 32% fat reduction & 70% saturates reduction Cupcake with butter Cupcake with Pumpable Butter alternative 18% saturates reduction Chocolate frosting with Butter Chocolate frosting with Butter alternative 38

39 Fat, Saturated Fat and Egg Reduction achieved through changing type of Fat Full Fat (Butter & Egg) Egg & Fat reduction with Liquid Pumpable Fat) 39

40 Using a pumpable shortening as a carrier for an emulsifier system creates synergistic benefits which cannot be replicated when the ingredients are added separately Left: Made with Cake Margarine Right: Made with Pumpable pre-votated with emulsifiers adjusted for less fat & egg *versus cake margarine. Comparison based on adding 20% less fat

41 Structured Air : Stability and Mouthfeel without calories 41 07/11/2017

42 Structured Air: Requirements For Good Puff Pastry Margarine Plasticity Rigidity Emulsion Stability

43 Structured Air: Puff pastry margarines can use the combination of fat and functional ingredients to reduced entire dough weight Same volume with less dough weight (up to 20%) enables raw material reduction More uniform lamination structure Puff height (mm/piece) Standard margarine, unbaked dough weight = 40 gram Lamination structure of puff pastry when using standard margarine. The fat in this example is used for improved lamination structure with retained puff height and cost reduction. Standard margarine, unbaked dough weight = 32 gram New fat unbaked dough weight = 32 gram

44 The three key approaches if we want to not just talk niche products Delivery System to make EXISTING ingredients more effective Understanding that Sweetness Perception is NOT the same as just the sweetening ingredient used Taste and Texture with lower fat, lower saturated fat and lower calories is about Structuring Air Pumpable Liquid that coats other ingredients Changing the fat to reduce the sugar Fat that can alter density with same taste 44 07/11/2017

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