Reducing the calorie content of ingredients without compromising texture and flavour Jenny Arthur, Head of Nutrition and Product Development This document has been prepared solely for Food Matters Live and may not, without permission, be disclosed to any third party. 1
Contents 1 Function of fat and sugar in products and the challenges of calorie reduction 2 Consumer attitudes 3 Reducing calories through fat reduction 4 Reducing calories through sugar reduction 5 In summary 2
Section 1 Function of sugar and fat and the challenges in food and drink products 2017 3
Backdrop PHE Sugar reduction and Calorie reduction programmes 4
Functions of sugar and fat in food and drink products TASTE sugar and fat Gold standard for sweetness AERATION sugar and fat Helps create air pockets and bubbles TEXTURE sugar and fat Physically provides structure which creates texture soft, hard, brittle, chewy, crispy, crunchy BULK sugar and fat Provides volume directly and through inter-ingredient interaction a key product building block FERMENTATION - sugar Interacts with yeast to create rise PRESERVATIVE sugar Reduces microbial activity through binding water VISUAL APPEAL sugar and fat Creates colour sometimes through caramelisation 5
The key challenges Nutrition Calories Benefits Profiling Sensory attributes Visual appearance Smell Mouthfeel Texture Breakdown in mouth Quality Microbiological / preservation Texture and mouthfeel Appearance Consumer demands Unaffected taste Clean label alternatives Sustainable alternatives Ethical alternatives 6
Section 2 Consumer attitudes 2017 7
Help me achieve my goals 44% are trying to eat less sugar 6% are trying to cut dairy from their diet 8% are trying to eat more protein 14% are trying to eat less meat 1 in 20 are trying to cut gluten from their diet ¼ are trying to cook more from raw ingredients 1 in 5 are trying to drink less alcohol 8
Consumer appetite to cut sugar from diet A significant number of consumers are trying to cut sugar from their diet Leatherhead s own research shows 44% of UK consumers were trying to eat less sugar compared with 12 months ago. This highlights the strength of consumer desire to change behaviour, although does not necessarily mean consumers are successful 100% The percentage of consumers trying to eat less sugar by country 80% 60% 50% 65% 48% 48% 47% 44% 40% 20% 0% All countries Brazil China USA France UK Survey question: Thinking generally about your eating and drinking habits now compared to 12 months ago, which, if any, of the following apply to you? Source: Leatherhead Food Research consumer survey (2016), sample size = 6,196 consumers from Brazil, China, USA, France and the UK 9
Understand consumer expectations in sugar reduction to avoid disappointment Leatherhead s own research shows that sugar reduction needs to also equate to a reduction in calories. If sugar-reduced versions of products do not deliver a significant reduction in calories, then consumers can feel disappointed at best and cheated at worst. Leatherhead Food Research (2012) Consumer understanding of sugars claims on food and drink products 10
Section 3 Reducing calories through fat reduction 2017 11
Reducing calories through fat reduction Using ingredients that mimic fat-related behaviour A wide variety of fat replacers are available on the market to replace all or some of the fat There is NO one-size-fits-all solution The type of fat replacer used depends on the properties of fat that you want to replace Can be: Carbohydrate-based Protein-based Fat-based Combination-based 12
Carbohydrate-based replacers Types Commonly known as fat mimetics Contain 0 4 kcal/g Mimic the sensation of fat absorb water, add volume, thicken and stabilise Examples Maltodextrin biscuits Polydextrose cooking sauces/salad dressings MCC mirco crystalline cellulose - mayo Fibres - biscuits Starches cooking sauces Gums solid products eg marg Pectins yogurts or dips like fibres Fibres 30% less fat 71kcal/40g serving Ingredient listings Ingredients: Reduced fat soured cream (63%) (contains cow s milk), reduced fat Greek style yogurt (contains cow s milk), water, rapeseed oil, chive (3%), onion, pasteurised egg, cornflour, concentrated lemon juice, sugar, rice starch, spirit vinegar, salt, dried free range egg white, citrus fibre, potato fibre 13
Protein-based replacers Microparticulated whey proteins Microparticulated whey protein concentrates Simplesse Typically used in dairy products, frozen dairy desserts, salad dressings and margarines Gelatines Gelatine bovine, porcine, fish etc. Widely used in dairy applications such as low-fat yoghurts 14
Case study Fat based replacers We helped our clients to reduce the fat levels in their dressings with no change in sensory Reducing fat in foods for health reasons is desirable. Fat in foods gives sensory and taste experiences, and the challenge was to reduce fat but maintain the quality properties that the consumer likes. Approach We carried out trials using an alternative strategy to reduce fat in emulsions by creating double emulsions. These replaced some of the oil in the emulsion with water, rather than using the water stabilising ingredients normally used in low fat dressings. Benefit The emulsions were significantly lower in fat but sensory testing showed they were similar to the high fat versions. Checks under the microscope showed the double emulsion was stable during manufacture and storage. Double emulsion under the microscope water droplets (black) inside fat droplets (white) 15
Section 4 Reducing calories through sugar reduction 16
Common sugar replacers Calorie content of sweeteners Calorie content ~0 calories per gram Stevia Acesulfame potassium, aspartame, saccharin, and sucralose etc. Calorie content of bulk sweeteners Calorie content Polyols Calorie content Polyols 3.0 calories per gram Hydrogenated starch Hydrolysates 2.0 calories per gram Isomalt 2.6 calories per gram Sorbitol 2.0 calories per gram Lactitol 2.4 calories per gram Xylitol 1.6 calories per gram Mannitol 2.1 calories per gram Maltitol 0.2 calories per gram Erythritol 17
Leatherhead believes Blueprinting is the best start Systematic, controlled and structured way of renovating and innovating the products 18
Case study Blueprinting for sugar reduction in biscuits Example of effects of swapping sugar for sweetener We made biscuits with sugar, with all sweetener and without either Consumers preferred the sugar biscuit. Sensory profiling showed clear differences in the attributes Texture and microstructure also different when sugar replaced by sweetener 19
Dominance (%) Apple mango beverage 0.8 MANGO 0.7 0.6 0.5 0.4 APPLE SWEET 0.3 0.2 SPICY SOUR ASTRINGENT 0.1 0 0 10 20 30 40 50 Time 20
In summary One of the first steps with any reformulation is to consider the regulatory implications It is important to understand the functionality of sugar and fat in different product categories and their impact on calories Also need to consider what is the objective of the reformulation No single ingredient can replace the role of sugar or fat and reduce the calorie content Taste is the major driver for purchase and reduction of sugar and fat is not straightforward and technically very challenging 21
Thank you jenny.arthur@leatherheadfood.com 22
Epsom Yew Tree Bottom Road Epsom KT18 5XT UK Phone: +44 1372 376761 help@leatherheadfood.com 23
Disclaimer Some parts of a report of this nature are inevitably subjective and/or based on information obtained in good faith from third party sources. Where opinions are expressed, they are the opinions of the individual author and/or the relevant third party source and not those of Leatherhead Food Research or its group. Furthermore, if new facts become available and/or the commercial or technological environment evolves, the relevance and applicability of opinions and conclusions in this report may be affected. Accordingly, while this report has been compiled in good faith, no representation or warranty, express or implied, is made by Leatherhead Food Research as to its completeness, accuracy or fairness. Except where limited by law, neither Leatherhead Food Research nor its group shall be responsible for any actions taken or not taken as a result of any opinions and conclusions provided in this report and you agree to indemnify Leatherhead Food Research, its group and/or personnel against any liability resulting from the same. 24