Developing products that aid satiety & weight management. Sarah Kuczora, Nutrition Specialist, Campden BRI Food Matters Live, 19 Nov 2014
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1 Developing products that aid satiety & weight management Sarah Kuczora, Nutrition Specialist, Campden BRI Food Matters Live, 19 Nov 2014
2 Campden BRI Membership based organisation c.2050 members Independent, non-profit distributing International clients in 70 countries Turnover: c. 21 m Staff: 390 Industry and Government clients The practical application of technical excellence for the food and drink supply chain
3 Development considerations The market opportunity Regulatory environment Product concept Development trials Product efficacy Consumer acceptance Oat-based coffee drink: reduced sugar, high protein, source of fibre
4 Weight management and the food industry Obesity levels continue to rise Range of approaches needed to support weight management Key targets for food manufacturers energy density, portion size satiety ( appetite) Enhance orosensory experiences metabolism, fat oxidation Labelling/advertising
5 Trends in adult prevalence of obesity (BMI 30kg/m2) - % of the adult population assessed as obese in a selection of countries (OECD)
6 Trends in adult (aged 16+ years) obesity prevalence (Health Survey England, 2010)
7 Regulatory considerations Regulation 1924/2006 on nutrition and health claims Weight loss health claims Glucomannan (konjac mannan), meal replacement for weight control Nutrition claims Energy reduced, light/lite, low energy, energy free, low fat/saturated fat/sugar, source or high protein/fibre Commission Directive 2007/29/EC Foods for use in energy-restricted diets for weight reductions
8 Portion size Reduced portion size is a potential strategy to assist weight management Portion size is decided by manufacturer Have on pack portion sizes increased? Last government review of typical portion sizes (Food Portion Sizes; MAFF, 1993) Portion Distortion; BHF, 2013 Do consumers follow portion size guidance? Servings typically determined by habit and experience (Campden BRI, 2013)
9 Portion size Techniques Smaller portions Individual packs Re-sealable packaging Aids to guide portion size Consumers May compensate Costs may be increased Value for money c.f. larger packs?
10 Sugar replacers Reduction of sugar Loss of sweetness Changes in texture, mouthfeel, colour, flavour balance Shelf life implications Ingredient solutions High potency sweeteners Bulk sweeteners Sweeteners & increased appetite?
11 Fat replacers Reduction of fat Changes in volume, softness, tenderness, texture, mouthfeel, flavour, appearance Shelf life implications Ingredient solutions Fat mimetics (CHO & protein-based) Inulin/FOS (also for sugar reduction)
12 Processing methods & technologies Sweet taste modulators or enhancers Pulsed delivery High pressure processing Manipulation of emulsions Alginate, water and oil emulsion for fat replacement
13 Functional ingredients Protein brain signalling appetite GLP-1, PYY; direct impact of circulating AA s Fibres multiple potential effects stomach distension; rate GE; CCK, GLP-1, PYY; blood glucose rise; SCFA s Thermogenic ingredients energy expenditure fat oxidation
14 Meal replacements Total diet or individual meal replacement for weight control Compositional requirements dictated by EU legislation Claims relating to reduced hunger / increased satiety acceptable BUT none currently approved
15 Case Study: Sodium alginate Soluble fibre from brown seaweed Sodium alginate associated with satiety and energy intake More effective in beverages than solid foods BUT consumer acceptance of beverages containing alginate reportedly poor Investigated addition to semi-solid foods Yoghurt & soup
16 Key findings: yoghurt 2-3% sodium alginate Thicker, grainy texture and astringent, acidic taste A tropical flavour (compared with natural & strawberry) masked the astringent, acidic taste, although not the grainy texture Yoghurt does not appear to be a suitable delivery vehicle for 2-3% sodium alginate
17 Key findings: powdered tomato soup 1.5-2% sodium alginate Fully incorporated & taste was acceptable Some loss of tanginess and sweetness Flavour restored by 1-1.5% GDL 2.5-3% sodium alginate Chalky texture detected & lumps visible Tomato soup appears to be an appropriate food vehicle to deliver sodium alginate at 1.5-2%
18 Summary Weight management is complex Individual products may aid/complement Key strategies/targets Energy density, portion size, removal & addition of specific nutrients, manipulation of mouthfeel/texture Considerations Reformulation challenges, costs (+ value), consumer acceptance, legislation, efficacy
19 Sarah Kuczora Nutrition Specialist Tel:
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