SODIUM REDUCTION WHILE MAINTAINING SENSORY PROFILES. Martijn Noort, Ronald Visschers November 29 th, Bern

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1 SODIUM REDUCTION WHILE MAINTAINING SENSORY PROFILES Martijn Noort, Ronald Visschers November 29 th, Bern

2 TNO mission and summary TNO aligns knowledge and people to create innovations to enhance the competitive power of industry and to increase well being in a sustainable society employees 600 m turnover, not for profit market-driven, customer-focused objective and independent broad knowledge and technology base international client base globally represented with offices 2

3 TNO summary Food reformulation: products with a healthier composition SELECTIVE SEPARATION Sugar removal from natural sources SUGAR REDUCTION 100% added sugar replacement SUPER HEATED STEAM FRYING Reduced fat products

4 Why reduce sodium? Western diet contains twice the recommended sodium intake Related to high prevalence of high blood pressure and CVD (WHO report, 2007) Industrial target for this decade: reduction of sodium by 30% (Food Standards Agency, UK) by 50% (American Heart Association, US) Bread accounts for ~25% of sodium intake in diet Difficult to significantly reduce sodium content

5 Complex role of sodium in bread PROCESSING & PRODUCT QUALITY Physical properties of proteins, gluten strength Affects dough processability and bread quality Regulates fermentation, chemical leavening TASTE PERCEPTION Salty taste, overall taste enhancement, masking off-tastes SHELF LIFE & SAFETY Preservative against microbial growth

6 6 Processing & product quality

7 Ions affect physical properties of proteins Influence ionic strength Influence specific ions Source: Newcastle University Less salt: faster development but weaker gluten network Potassium has comparable properties to sodium 7

8 Effect of NaCl content on dough mixing Power (W) % NaCL mixing curve no salt added Mixing time (min.) Dough temperature ( C) Power (W) mixing curve salt added 30 2% NaCL Mixing time (min.) Dough temperature ( C) Reducing NaCl content results in: Faster gluten hydration and development Less energy (time) needed for dough development Decreased dough stability 8

9 The effect of NaCl content on dough resistance 800 Extensogram max Resistance 90' (BU) ,0 0,5 1,0 1,5 2,0 2,5 NaCl content dough (% flour base) strong flour (56.0%) bread flour (55.0%) whole meal (64.0%) 9

10 NaCl regulates rate of fermentation 4,00 3,50 3,00 Yeast (% flour base) 2,50 2,00 1,50 1,00 0,50 0,00 0,00 0,50 1,00 1,50 2,00 2,50 3,00 3,50 4,00 NaCl (% flour base) 10 Fermentation process less controlled Processing becomes more critical

11 Dutch brown bread with less salt 60% whole meal + 40 % white flour Standard bread improver Salt 1,8 % 1,44 % 1,15 % 0,92 % dough goed goed iets plak, herstel te plakkerig Volume 4358 ml 4408 ml 4300 ml 4483 ml 11

12 17 juni Reuteran: a functional food fiber Compensates gluten strength 0% NaCl 1% NaCl 2% NaCl No addition +2% reuteran Dough quality score Good, supple, strong Normal dough properties Sticky, weak dough NaCl (% on flour) overcomes stickiness without buckiness or stiffness 0% reuteran 2% reuteran

13 Shelf life & product safety American Society for Microbiology

14 Effect salt reduction on shelf life Salt reduces water activity -> retards microbial growth 45,50 Moisture content crumb (%w/w) after 24 hrs 45,25 45,00 44,75 R 2 = 0,97 a w = a w = aw = ,50 0 0,5 1 1,5 2 2,5 NaCl content dough (% flour base) Bread: effect on water activity small Prebaked:

15 Product safety and shelf-life For fresh bread products with short shelf-life no problems expected Problems occur in bread products that are already sensitive to spoilage: Ambient shelf-stable breads (moulds) MAP par baked breads (moulds and chalk moulds) Potential solutions come from Anti-microbial agents, clean-label issues Improved processing Packaging technology

16 Taste perception

17 Current and new strategies to reduce sodium content Stepwise gradual reduction over time, without compensation of flavour Salt replacement by substitutes: non-sodium ions e.g. KCl Taste-taste interactions e.g. saltiness by umami Multisensory interactions: Enhance taste perception by aroma, colour, sound and texture Amplify taste perception: Sensory contrast

18 Stepwise gradual reduction over time, without compensation of flavour 5 savoury 4 little savoury Taste score (1-5) normal little bland bland Sensory profile clearly deteriorates 0 0,0 0,5 1,0 1,5 2,0 2,5 3,0 NaCl content dough (% flour base) White bread crust White bread crumb Whole wheat crust Whole wheat crumb Human volunteer studies (e.g. Girgis et al. 2003) indicate that substantial reductions of ~25% are accepted: relative fast adaptation More information is needed on consumers acceptance

19 Create sodium reduced products with improved sensory profile Taste receptors on the tongue Sugar & artificial sweeteners Saccharin No artificial salt Except potassium Sucrose (sugar) aspartame Cell membrane Sweet receptor

20 Sodium replacement by substitutes and/or saltiness enhancement by taste taste interactions Potassium and other mineral salts can be used to replace sodium by ~25% (e.g. Salovaara, 1982). Limited by inducing bitter metallic taste. Other taste qualities like umami compounds can be used to enhance saltiness, e.g. yeast extracts, nucleotides. Limited by inducing undesired savoury notes. Combination of potassium and umami compounds is often advised as the umami compounds somewhat mask bitterness. Mojet et al, Chem. Senses 29: , 2004

21 Sodium reduction in brown bread Sodium (Compensation) reduction Na NaCl KCl Yeast extract * (%) (mg/100g) (% on flour) (% on flour) (% on flour) % % % * Maxarite TM Delite (DSM) non sodium yeast material containing 20% 5 GMP + 5 IMP nucleotides Bolhuis, Temme, Koeman, Noort, Kremer, Janssen Journal of Nutrition 2011

22 Sodium reduction in brown bread VAS score on saltiness Saltiness ratings of bread vs % of salt mean +/- SD from control group A B AB 30% reduction CD Salt (%) Regular Reduced +Flavour compensation B 52% reduction D C 67% reduction Combination of KCl and yeast extract can compensate for loss in saltiness intensity significantly Bolhuis, Temme, Koeman, Noort, Kremer, Janssen Journal of Nutrition 2011, in press

23 Principle of sensory contrast Pulsed delivery of salt solution enhances taste intensity (Meiselman & Halpern,1973) NaCl (%) Pulse Continuous taste delivery Taste intensity Interval Time Area gain for pulsed taste delivery Area continuous taste delivery Time

24 Saltiness enhancement increases with increasing contrast Saltiness enhancement (%) :1 1:2.2 1:3.1 1:12 1:115 contrast ratio low NaCl : high NaCl bread layer Noort, Bult, Stieger, Hamer, J. Cereal Science 2010 WO 2009/ & WO 2009/108057

25 Salt reduction in bread without loss of taste n=64* % reduction Saltiness Noort, Bult, Stieger, Hamer, J. Cereal Science 2010 WO 2009/ & WO 2009/ ,8 0,9 1,0 1,1 1,2 1,3 1,4 1,5 1,6 1,7 1,8 1,9 2,0 2,1 2,2 NaCl (%fb) homogeneous salt distribution 1:1 heterogeneous salt distribution ~1:10

26 Salt contrasts enhance saltiness perception salty spots to boost saltiness perception Saltiness % reduction 20 NaCl (%) 10 Time 0 0,8 0,9 1,0 1,1 1,2 1,3 1,4 1,5 1,6 1,7 1,8 1,9 2,0 2,1 2,2 NaCl (%fb) homogeneous salt distribution 1:1 heterogeneous salt distribution ~1:10 With optimal spatial resolution up to 30% less salt can be used without impairing saltiness Also holds for other tastants

27 Is sodium reduction of bread effective? Consequence: Will consumer eat less bread and e.g. more bread alternatives? Compensation: Choice of fillings? Effectiveness: Will sodium intake reduce? Is flavour compensation beneficial?

28 Effects of sodium reduction in bread on bread consumption and sodium intake Brown bread with various salt content and flavour compensation An intervention study in the real life setting of the restaurant of the future (Wageningen UR) Buffet style breakfast, free choice Week 1 Regular brown bread 1.8% salt; consumers n=39 n=38 n=39 Regular 30% reduction 52% reduction Salt reduced 30% reduction 52% reduction 67% 67% reduction reduction Sensory evaluation of bread +/- ham (n=111) Salt reduced + flavour compensated Bolhuis, Temme, Koeman, Noort, Kremer, Janssen Journal of Nutrition 2011, in press

29 Results of breakfast study Bread intake was similar for all groups until 50% salt reduction 67% salt reduced bread without flavour compensation resulted in a lower intake 85% of consumers were not aware of lower salt level (reduced and compensated group) Sodium reduction in bread did not change sodium intake by savoury fillings (cold cuts, cheese) Bolhuis, Temme, Koeman, Noort, Kremer, Janssen Journal of Nutrition 2011

30 TNO assisted industrial partners in sodium reduction: Bacon: -40% sodium Cake: -56% sodium Snacks: -30% sodium Brood: -67% sodium Koekjes: -60% sodium Filet americain: -30% sodium Smoked dried ham: -40% sodium 30

31 MULTIPLE REFORMULATION, an open innovation platform, reaching from ingredient to consumer Typ e a w Products Multiple reformulation Model system ingredients I a w < 0.3 biscuit fat, fibers, sugar flour, fat, sugar, water II a w cake, honey cake III a w vegetarian product, filet fat, protein, sugar, fiber protein, salt, (fat) tbd, wheat & rye plant protein, gluten/fibers, water, salt IV a w >0.9 ragout fat, salt, starch water, flour, salt, fat

32 Multiple reformulation: Achievements Translation to simplified model system Quantifying key parameters Insights in ingredient-functionality-process interactions Predictive modelling Select suitable reformulation strategy Evaluate the quality effects Complexify to real systems

33 Improved nutritional profile Maintained sensory and textural quality Consumer acceptance tested by WUR Multiple reformulated bakery products 30% less salt, 20% less fat, 50% less SAFA 40% less sugar AND 40% less fat 50% less sugar AND 30% less egg 50% sugar reduction AND fiber enrichment 30% sugar reduction AND fiber enrichment

34 HEALTHY COMPOSITION OF PROCESSED FOOD PRODUCTS On February 9 th industrial partners and 2 knowledge institutes kicked off the Strategic Innovation Project Healthy Composition of Processed Food Products. Experts from Alpina, Bakkersland, Givaudan, Mondelez, TNO, Quorn Wageningen UR and Zeelandia gathered at TNO Zeist to discuss detailed plans and plan the first experiments. Jointly the partners will develop new solutions to lower salt and sugar content and improve fibre and fat composition in a large range of day to day food products familiar to consumers around the world. The project is part of a strategic multi-year program jointly developed by TNO and Wageningen UR.

35 Acknowledgements: TNO Martijn Noort, Cees Heddes Wageningen University Anke Janssen, Dieuwerke Bolhuis, Fari Koeman, Stefanie Kremer RIVM Liesbeth Temme TIFN Markus Stieger, Harold Bult, Rob Hamer Thank you for your attention!! Contact: Ronald Visschers tel: