Overcoming technological challenges associated with product development and reformulation: A nutritional perspective. Viren Ranawana Vassilios Raikos
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1 Overcoming technological challenges associated with product development and reformulation: A nutritional perspective Viren Ranawana Vassilios Raikos
2 Making healthier foods, and making foods healthier Why should we make food healthier? To reduce malnutrition A major cause of global morbidity and mortality is malnutrition
3 Malnutrition incurs significant direct and indirect socioeconomic costs Overnutrition Undernutrition Diabetes Other Cancer CVD NCD deaths will increase from 38 mill. (2012) to 52 mill. (2030). (WHO, Global Status report on NCDs) Childhood and maternal undernutrition more prevalent in low-middle income countries
4 What is a healthy food? Foods are not unhealthy, only diets are unhealthy Health effects of a specific food depends on: How much is eaten How often eaten Nutritional needs What else is eaten
5 What do we eat and why? Most of us eat only what we like Convenience/lifestyle/culture/media Price Psychology Socio-economic background
6 Public health challenges in the UK Foods/macronutrients Recommendation Adults (18-64 years) Target met? Fruit & Vegetables 5 x80g/day 4.1X 80g/day x Oily fish 140g/week 56g/week x Total fat 35% food energy 34.7 Saturated fatty acids 11% food energy 12.7 x Trans fatty acids 2% food energy ~0.8% Non-milk extrinsic sugars 11% food energy 12.3% x Non-starch polysaccharides ~18g/day ~ 13.5g/day x Salt 6g/day 8.1g/day x National Diet and Nutrition Survey (2008/ /12) Bates B, Lennox A, Prentice A, et al. (2012) National Diet and Nutrition Survey: Headline Results from Years 1, 2 and 3 (Combined) of the Rolling Programme 2008/ /11. Chapter 5 Tables. Department of Health. London: The Stationery Office.
7 Formulated food consumption is increasing.. Improving the nutritional properties of foods is a sustainable and practical approach for improving overall health Food reformulation Stuckler D, McKee M, Ebrahim S, Basu S (2012) Manufacturing Epidemics: The Role of Global Producers in Increased Consumption of Unhealthy Commodities Including Processed Foods, Alcohol, and Tobacco. PLoS Med 9(6): e doi: /journal.pmed
8 Common reasons for food reformulation Reduce nutrients/ingredients associated with negative health effects Reduce energy density Change macronutrient profile Remove trans fatty acids Reduce portion sizes Maintain nutrients during processing
9 Less conventional reasons for reformulation Introduce less eaten foods/nutrients to the diet (Health by stealth) Produce clean-label products (Remove artificial additives) Improve macronutrient stability Improve bioavailability of nutrients Challenges
10 Improve macronutrient stability Health by stealth Clean labels Using natural products in reformulation strategies Case studies: Bread Mayonnaise Vegetable oil
11 Case study 1: Bread: Making vegetable breads Objective Develop breads contributing to 5-a-day Challenges Achieve one of the 5-a-day in a portion of bread Regulatory requirements Maintain physical properties, shelf life and oxidative stability Case study 1: Vegetable breads
12 Challenge 1: Meeting one of the 5-a-day 1. Selecting the best form of vegetable to use Carrot Fresh Air-dried Freeze-dried Moisture (%) <1 Fat (%) Protein (%) Fibre (%) Carotenoids (µg/g) Case study 1: Vegetable breads
13 Challenge 2: Regulatory issues Limited information available regarding requirements Bread portion size Losses during baking Case study 1: Vegetable breads
14 Challenge 3: Physical and sensory properties Adding vegetables had varying effects on colour, flavour, nutrition, physicochemical properties and structure Case study 1: Vegetable breads
15 Nutrition of vegetable breads superior to plain white bread Plain bread Broccoli bread Carrot bread Tomato bread Beetroot bread Moisture (%) Protein (%) Carbohydrates (%) Fat (%) Ash (%) Fibre (%) Vitamin E (µg/g) Carotenoids (µg/g) Case study 1: Vegetable breads Ranawana, Raikos et al (2016). Foods 5(1):19
16 Vegetable addition improves bread oxidative stability Vegetable addition can improve bread shelf-life Case study 1: Vegetable breads Ranawana, Raikos et al (2016). Foods 5(1):19
17 Producing vegetable breads Multitude of interactions between supplement and host food. These all affect nutritional attributes and pose challenges Case study 1: Vegetable breads
18 Case study 2: Adding vegetables to mayonnaise Objectives: To identify natural ingredients with antioxidant activity which could be used for replacing synthetic antioxidants Challenges: Maintain/improve functionality Maintain physical structure/stability Assess organoleptic properties/consumer response Case study 2: Clean-label mayo
19 Case study 2: Mayonnaise Results: Oxidative stability (Rancimat method) Broccoli Beetroot Carrot Onion Case study 2: Clean-label mayo
20 Case study 2: Mayonnaise Results: Beetroot ~ commercial mayonnaise C1 M R B C2 Day 1 Day 28 C1: No added beetroot M: Microwaved R: Roasted B: Boiled C2: Commercial mayonnaise Case study 2: Clean-label mayo
21 Case study 2: Mayonnaise Results: Sensory evaluation (tasting session) Case study 2: Clean-label mayo
22 Case study 3: Adding herbs/spices to vegetable oils Objectives: To identify natural antioxidants suitable for increasing the oxidative stability of vegetable oils and for improving their frying performance Challenges: Improve stability/frying performance Identify optimum formulation Assess organoleptic properties Case study 3: Heat-stable oils
23 Case study 3: Vegetable oils Results: Rosemary ~ Toc ~ BHT Corn oil + Oregano 0.5% Corn oil + Rosemary 0.5% Oregano Corn oil + Turmeric 0.5% Corn oil + Ginger 0.5% Ginger Corn oil + Black pepper 0.5% Corn oil + Toc200mg/L Rosemary Corn oil + Toc100mg/L Corn oil + BHT100mg/L Corn oil Black pepper Turmeric Case study 3: Heat-stable oils Induction time (h)
24 Case study 3: Vegetable oils Results: Olive > Rapeseed > Sunflower Corn oil + Rosemary 1% Corn oil + Rosemary 0.75% Corn oil + Rosemary 0.5% Corn oil + Rosemary 0.25% Corn oil + BHT100mg/L Corn oil Induction time (h) Sunflower oil + Rosemary 0.5% Sunflower oil Rapeseed oil + Rosemary 0.5% Rapeseed oil Olive oil + Rosemary 0.5% Olive oil Corn oil + Rosemary 0.5% Corn oil Induction time (h) Case study 3: Heat-stable oils
25 Induction time (h) Case study 3: Vegetable oils Results: Frying performance % 56% 54% 73% 61% 129% Fresh FRIED Fresh FRIED Fresh FRIED Sunflower oil Olive oil Rapeseed oil Case study 3: Heat-stable oils
26 Reformulation and bioavailability Food component interactions Evolution of food matrix During this period antioxidant capacity, total phenolic content as well as total anthocyanin content decreased The decreases for both polyphenols and proteins have been explained as a result of complexes formation mainly with β-lg Addition of strawberry pieces to yoghurt can reduce free polyphenols and whey protein contents, constraining its bioaccessibility in yoghurt Oliveira et al., (2015). Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins. Food Chemistry, 171,
27 Reformulation and bioavailability Ingredients of complex food matrices Yao et al., (2014). Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles. Annual Review of Food Science and Technology, 5,
28 Reformulation and bioavailability Effect of carrier oil (dispersed phase) on β-carotene The rate and extent of free fatty acid production in the intestine decreased in the order LCT MCT orange oil β-carotene bioaccessibility decreased in the order LCT MCT > orange oil Qian et al., (2012). Nanoemulsion delivery systems: influence of carrier oil on beta-carotene bioaccessibility. Food Chemistry, 135,
29 Key message
30 Thank you Any questions? Viren Ranawana Vassilios Raikos
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