How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions

Transcription

1 How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions ELC Symposium, 21 November Brussels Peter de Cock, Global Nutrition and Regulatory Manager,

2 Structure of presentation Reminder of what we want to achieve: reduce intake of sugars/fats/calories. The overall strategy and problems for food technicians: Removing fat: the impact on our food and possible solutions Reducing sugar: the challenges and technical options The added opportunities of reformulating foods: Dental health and glycaemic control Enhance nutritional quality

3 The challenge Less sugars, less fats, less calories Reduction of obesity Prevention and control of diabetes Increase healthiness and nutritional value Challenge: make sugar- and fatreduced products that provide a good flavor, the right texture and an indulgence factor

4 Strategy Replacement of oils/fats Fats Proteins Carbohydrates Low/no absorption Olestra Vegetable/Animal Simplesse, whey protein Starch, maltodextrin, fibers, hydrocolloids REDUCED CALORIE PRODUCTS Replacement of sugars Air Bulk sweeteners Intense sweeteners Fibers Air, nitrogen, Polyols: maltitol, sorbitol, isomalt, Acesulfame-K, aspartame, stevia, Polydextrose, inulin, oligofructose,

5 Fat/Oil functions in foods: some examples Not a function in all cases

6 The implications of removing fat In Cakes/Muffins the shortening > Acts as a tenderizing agent > Aids in volume expansion (entraps air bubbles) > Contributes to flavor > Improves eating quality Cake/Muffin batters are mixes in which small fat globules are suspended. This air-fat system plays an important role in texture, volume, and Air Cell grain Liquid Oil Solid Fat Sugar Crystal Removing fat will cause collapse of structure of batter and baked products

7 Healthier fats / fat modification Besides fat reduction, a reduction is desired of saturated fatty acids (SAFA) and and increase in mono- and poly-unsaturated fats (MUFA and PUFA) However, SAFA play an improtant role in technical functionality and sensory properties because of their melting point/profile. Fat modification solutions are needed to enable reduction of SAFA in final product.

8 Fat modification solutions Fractionation Range of fractions out of one product by application of cooling and filtration Fractions with higher melting points Hydrogenation Chemically changing melting point / pattern (melting curve) Saturation on unsaturated (double) bonds in fatty acid chains via addition of hydrogen Trans formation is inevitable side effect in partially hydrogenated products Not preferred any more

9 Fat modification solutions Inter-esterification Re-arrangement of fatty acids over triglycerides Change of melting curve and melting speed and thus physical properties of the oil Wide range of unique new products(fats) with same fatty acid compositions but that however do not exist in nature

10 Inter-esterification changes melting profile Example: Effect on melting profile of Palm versus Palm interesterified

11 Solutions Creation of harder fats with a higher melting profile, e.g. via interestification, to decrease level of SAFA needed for structure and mouth feel. Balance can be achieved by using higher amounts of liquid oils which have a more nutritionally beneficial fatty acid profile. Production process and recipe of final food products have to be modified as well to achieve an acceptable final product.

12 Margarine Margarines with different melting profiles Margarine with optimum profile for spreadability Margarine which is too soft, runny. Margarine which is too hard, brittle.

13 Margarine Improved hardstocks through interesterification Reduction of SAFA Maintaining product melting curve (mouth feel) Trans fats free Concentration (%) SFC (%) Hardstock 1 Margarine with 60% Rape seed oil Improved Hardstock 2 Margarine with 80% Rape seed oil

14 CALORIE Light butter spread CALORIE Water 16% Control Light Lipids 84% 84 vegetable fat 20 precooked modified starch 4.5 gelatin or maltodextrin 7 emulsifier 1 salt 0.7 W/O emulsion : starch, 16 water maltodextrin or gelatine are used 66.8 to gelify the water phase and stabilize it Water 66,8% Glucides 11,5% Lipids 20%

15 Implications of removing fat in cream cheese Full fat Firm texture Creamy No syneresis 50% fat reduced Loss of texture Soft - Liquid Watery Syneresis (water on surface) 50% fat reduced reformulated with inulin as fat replacer Firm texture Creamy No syneresis

16 Sugar : more than a sweetener Improves appearance of canned fruit Speeds growth of yeast Enhances smoothness & flavour Absorbs water Regulates gelling Caramelizes Delays discoloration Incorporates air in baking process

17 Sucrose functions in foods: some examples One single sweetener cannot replace all sugar functions, typically a combination of sweetness ingredients is used

18 Sucrose replacement options Intense sweeteners Bulk sweeteners Other bulking agents

19 Sugar replacement Key Beverages (main application for intense sweeteners) Confectionery (chewing gum, hard candy, soft candy, mints, chocolate, etc.) Bakery (cookies, biscuits, cakes, pastries, frostings) Dairy (ice cream, yoghurt) Fruit preps and fillings Snacks and puddings Flavored syrups Tabletop sweeteners Pharmaceutical and personal care

20 Options: trying to replicate sweetness Polyols Relative Sweetness LACTITOL ISOMALT DEXTROSE MANNITOL 10 % aqueous solution SORBITOL ERYTHRITOL MALTITOL XYLITOL SUCROSE FRUCTOSE Polyols generally have a similar sweetness quality to sucrose

21 Intense sweeteners Challenges Blending stevia with sucrose: QDA of 10% sucrose equivalent Drying, astringent after-feel Sweetness Herbal Bitter aftertaste Bitterness Full cal Green-herbal aftertaste Metallic Sweet aftertaste Chemicalmedicinal

22 Intense sweeteners Challenges Blending stevia with sucrose: QDA of 10% sucrose equivalent Drying, astringent after-feel Sweetness Herbal Bitter aftertaste Bitterness Full cal 50% saving Green-herbal aftertaste Metallic Sweet aftertaste Chemicalmedicinal

23 Intense sweeteners Challenges Blending stevia with sucrose: QDA of 10% sucrose equivalent Drying, astringent after-feel Sweetness Herbal Bitter aftertaste Bitterness Full cal 50% saving 80% saving Green-herbal aftertaste Metallic Sweet aftertaste Chemicalmedicinal

24 Intense sweeteners Challenges Time-intensity, ~8% SE 100 RESPONSE (% of peak) TIME (arbitrary units) *Source: Prakash, DuBois et al, 2008, Food & Chemical Toxicology, 46/7S:S75-S82

25 Intense sweeteners Challenges Time-intensity, ~8% SE 100 RESPONSE (% of peak) SUCROSE 0 TIME (arbitrary units) *Source: Prakash, DuBois et al, 2008, Food & Chemical Toxicology, 46/7S:S75-S82

26 Intense sweeteners Challenges Time-intensity, ~8% SE 100 RESPONSE (% of peak) ASPARTAME SUCROSE 0 TIME (arbitrary units) *Source: Prakash, DuBois et al, 2008, Food & Chemical Toxicology, 46/7S:S75-S82

27 Intense sweeteners Challenges Time-intensity, ~8% SE 100 RESPONSE (% of peak) ASPARTAME STEVIA 20 SUCROSE 0 TIME (arbitrary units) *Source: Prakash, DuBois et al, 2008, Food & Chemical Toxicology, 46/7S:S75-S82

28 Lemon/lime beverages: sensory panel results Difference from 8% Sucrose 7 point scale Stevia sweetened samples 0% ERT 0.5% ERT 1.5% ERT 2.5% ERT 3.5%ERT 8% Sucrose Stevia Control Control Sweetness Quality Overall Flavor Mouthfeel Aftertaste Samples with 2.5% and 3.5% erythritol scored significantly better than stevia control (0% ERT) and were

29 Reduction of Stevia sweetness lingering All samples at 7% SEV Stevia Sucrose Stevia + 2.5% erythritol

30 Reduction of Stevia sweetness lingering All samples at 7% SEV Stevia Sucrose Stevia + 2.5% erythritol

31 Reduction of Stevia sweetness lingering All samples at 7% SEV Stevia Sucrose Stevia + 2.5% erythritol

32 Reduction of Stevia sweetness lingering All samples at 7% SEV Stevia Sucrose Stevia + 2.5% erythritol

33 Reduction of Stevia sweetness lingering All samples at 7% SEV Stevia Sucrose Stevia + 2.5% erythritol

34 The added value of sweetness reformulation Improved dental health REDUCED CALORIE PRODUCTS Replacement of sugars Polyols Improved glycaemic control

35 Muffins challenge solution Referenc Positive control Full sugar Test 1 Negative control 30% sugar reduced Taking out sugar : muffin collapses Test 2 30% sugar reduced with rice starch and oligofructose

36 Sugar out, fibre in 30% sugar reduction in shortbread cookies Ingredients Control Reduced sugar Oligofructose (P95) Flour 9.3% proteins Shortening Sucrose Vanilla Eggs Baking powder Salt Water Total Oligofructose has a sweetness profile similar to sucrose but less sweet (30%)

37 Sugar out, fibre in Taste of the reduced sugar cookie is quite close to the reference (slightly less sweet) Hardness is slightly lower (328 versus 398*) Colour is a little darker 30% sugar reduced Sugar

38 Shortbread cookie: No Sugar added challenge solution Test 1 Test 2

39 CALORIE 500 Light chocolate spread Control Light CALORIE Water Protein 4,5% Glucides 64,5% Lipids 29,3% - skimmed milk 47 2 milk powder - 57 sucrose hazelnut paste 20 - maltodextrin 13 6 cacao powder 6 14 oil - 1 lecithin - - xanthan aspartam salt 0.3 Water 44% Protein 6% Glucides 33% Lipids 15%

40 Conclusions Today, there is a growing interest, both among consumers and public policy makers, in improving the nutritional quality of foods in support of healthy eating. Food ingredient manufacturers are active at the forefront taking industry initiatives to respond to these trends developing strategies to help food manufacturers both to reduce calories and improve liking characteristics of food Meeting these demands is not simple. Fats and sugars have numerous taste and technical functionalities. Simply removing fats and sugars is

41 Conclusions Ongoing search and research to develop new solutions is a highly complex process and still much in progress Address main health concerns Resolve application challenges Satisfy evolving consumer needs and expectations When developing European regulations, decision-makers must fully take account of the technical implications of aspiring to improve the nutritional qualities of food.