Examining the nutritional consequences of substituting sugar and fat. Lindsey Bagley Tuesday 17 th November 2015

Transcription

1 Examining the nutritional consequences of substituting sugar and fat Lindsey Bagley Tuesday 17 th November 2015

2 Presentation Nutritionally modified foods Consumer aspirations Focus on fat Focus on sugar Summary

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4 Nutritionally Modified Foods Plus Minus Macro components Protein Fibre Micro components Active ingredients Vitamins Minerals Botanicals Macro components Fat Sugar Calories Normalise the product

5 Consumers: What do we want? Natural Authentic Simple Transparent Sustainable Credible Taste Priority

6 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

7 Milk Consumption

8 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.

9 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).

10 Bread Spreads

11 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

12 Soft Cheese Low Fat Soft Cheese, Salt, Stabilisers (Carob Bean Gum, Carrageenan), Acidity Regulator (Citric Acid). 3% Fat

13 Hard Cheese Fat 35% Protein 22% Fat 22% Protein 26%

14 Hard Cheese 2% Fat 37% Protein

15 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

16 Focus on Sugar SACN report Headlines with sugar being a killer Pure, White & Deadly: John Yudkin 1973

17 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

18 Sugars in Beverages Sweetness Traditional Natural ingredient

19 High Potency Sweeteners (HPS) Providing Sugar-free Sweetness SYNTHETIC NATURAL ORIGIN *Saccharin *Stevia *Cyclamate Thaumatin *Aspartame Glycyrrhizin *Acesulfame-K Lo Han Guo/Monk fruit Aspartame-acesulfame salt Neohesperidin dihydrochalcone *Sucralose Neotame Advantame

20 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

21 History Cola Market Developments since 1886: 4 step changes in last 4 decades 1982 Diet Coke 1993 Pepsi Max 2005 Coke Zero 2014 Coke Life

22 Providing Bulk POLYOLS Erythritol Isomalt Lactitol Maltitol Mannitol Sorbitol Xylitol SUGARS Tagatose Allulose

23 Providing Bulk Fibres- cellulosics/ oligosaccharides Polydextrose Structured water (hydrocolloids)

24 Confectionery Success Sugar-free resolves cariogenic issues with confectionery Based on polyols Excessive consumption may produce laxative effects. Low unit intake

25 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

26 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

27 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

28 Thank you for your attention Lindsey Bagley BA, CSci, FIFST