Removing cost barriers in healthier reformulation of everyday foods

Transcription

1 Dr Kaly Chatakondu Removing cost barriers in healthier reformulation of everyday foods

2 A bit about us vegetable oil based technology 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

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 Why should we focus on common everyday foods?

6 Despite all the awareness, why is obesity still increasing? 6

7 Why is diabetes costing the NHS over 1bn a year? 7

8 Six common errors in assumption when designing Health Policy It is just common sense It is about getting the message across Knowledge and information drive behaviour People act rationally People act irrationally It is possible to predict accurately Public Health July 2016 Why is changing health related behaviour so difficult Michael P. Kelly, Mary Barker 8

9 Familiarity is ranked higher than health when driving consumer behaviour in U.S Study 2018 Food & Health Survey International Food Information Council Foundation 9

10 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... * 1 IN 4 MEN DO NOT MAKE ANY LIFESTYLE CHANGES AFTER A HEART ATTACK, STROKE OR OTHER MAJOR CARDIAC EVENT ** * ** Journal of the American Medical Association

11 Everyday products are the main sources of added sugar in the UK Diet Dairy Products 6% Savoury 5% Other 6% Sugar, Preserves & Confectionery 27% Alcoholic drinks 11% Biscuits, Buns and Cakes 20% Non alcoholic drinks 25% Source: NHS website 11

12 Everyday products are the main sources of saturated fat in the UK diet Other food 16% Biscuits 6% Buns, Cakes, Pastries & Pies 7% Chocolate 5% Pasta, Pizza, Rice, Cereals 6% Other cereal products 6% Meat products 20% Cheese 9% Fat spreads 4% Butter 6% Ice-cream & Dairy desserts 5% Other milk products 10% Source: National Diet and Nutrition Survey (SACN & other sources) 12

13 Cross sectional survey of sugar in UK cakes and biscuits On average, a biscuit serving contains 21% of an adult s (30g/day) and 33% of a 4-6 year old child s (19g/day) maximum recommended sugar intake On average, a serving of cake contains over half an adult s and almost all of a 4-6 year old child s maximum daily recommended sugar intake Source: Hashem KM et al. BMJ Open

14 Ingredient price volatility of common raw materials used in food manufacture e.g Butter or Cheese can hinder healthier re-formulation 14

15 The unpredictable economics of weather 15

16 The unpredictable effect of currency and politics on cost 16

17 The rapid rise of new sectors such as veganism and new diets The number of vegans in Britain has doubled twice in the past four years: from 0.25% (150,000) in 2014 to 0.46% (276,000) in 2016 to 1.16% in 2018 (600,000) Vegan Society Vegan continues to grow as an on-pack claim, on par with Gluten Free Health Animal Welfare Sustainability Global Thinking Greater consciousness and a desire to be more responsible drives purchase behaviour 17

18 Today s healthy food developers have competing, multiple and simultaneous challenges against rising, volatile ingredient costs! Dairy prices Brexit costs Shelf life Lowering calories Sugar reduction Sustainability Waste reduction Ingredient availability Vegan Positive health Saturated fat reduction Manufacturing methods 18

19 There are technical as well as economic challenges in reducing sugar 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 19

20 Technical as well as economic challenges to reducing saturated fat Gas retention and volume Shelf life Flavour release Sliceability Stablility of batters, pastes & doughs Texture Control of gluten development Consistency of bake 20

21 But there are three approaches for cost effective, healthier reformulation Synergy between ingredients Delivery Systems Co-development 21

22 Industries outside the food industry routinely seek synergies between ingredients why not the food industry? 22

23 Sweetness perception is linked to BOTH Fat Type and Sugar simultaneously Before we reach for different Sugar Alternatives, let us consider why the recipe needs so much sugar in the first place to taste sweet..

24 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).

25 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 25

26 Industries outside of the food industry routinely collaborate and co-develop for innovation why not the food industry? 26

27 Industries routinely increase the efficiency of the same ingredients through delivery systems why not the food industry? Vs Vs

28 We can simplify the problem by grouping market trends and technical challenges Rising dairy prices Sugar reduction Lowering calories Vegan Positive health Saturated fat reduction Brexit costs Waste reduction Ingredient availability Shelf life Sustainability Manufacturing methods 28

29 Then look at ingredient synergies and appropriate delivery systems for each group Rising dairy prices Sugar reduction Lowering calories Vegan Positive health Saturated fat reduction All linked to Dairy ingredients Brexit costs Waste reduction Ingredient availability Shelf life Sustainability Manufacturing methods All linked to Packaging and Labour 29

30 Solids % Replacing Butter with less saturated Butter Alternatives with controlled fat crystal structure potentially allows 15-20% reduction in sugar minimising the need for sugar alternatives, at up to half the cost with no loss of taste or texture and can make the product suitable for vegans 50 Melting Profile N10 N20 N30 N35 N40 Butter Butter Alternative Identical melt profile and taste in the mouth compared to Butter 30

31 Cupcakes with taste and texture yet healthier 20% sugar reduction 30% saturates reduction 30% fewer calories 31

32 Redesign of biscuits by ingredient synergy Full Butter & Sugar Dairy Free & Reduced Sugar Suitable for Vegans 30% saturates reduction 30% sugar reduction 32

33 Sometimes extra fat and calories are used simply to create structure rather than taste and the right synergies of oil and emulsifier can mean less usage for the same effect 20% total raw material reduction 20% fat reduction No loss in pastry lift Puff height (mm/piece) Standard margarine, unbaked dough weight = 40 gram Lamination structure of puff pastry when using standard margarine. Akopastry HP400 in this example is used for improved lamination structure with retained puff height and cost reduction. Standard margarine, unbaked dough weight = 32 gram Akopastry HP 400, unbaked dough weight = 32 gram 33

34 Novel delivery systems mean that Fat crystals in liquid format simply mix better than solid blocks thus increasing the efficiency of all the same ingredients and reducing waste No unwrapping of boxed material. No handling of waste packaging material. Less storage space needed. No conditioning needed

35 Improving saturates in cake without compromising taste and at lower cost Reduction of Butter and Egg through use of liquid comprising Vegetable Fat Crystals 35

36 Similar effect in sweet pastry products with cost reduction through greater efficiency and less labour Block fats Liquid fat crystals 36

37 Three approaches for cost effective, healthier reformulation Synergy between ingredients Delivery Systems Co-development 37

38 By far the biggest challenge is for every part of the food chain to be aware of these new technologies and co-ordinated to act! Ingredient companies Food manufacturers Retailers Government Charitable organisations 38

39 Thank You!