Examining the nutritional consequences of substituting sugar and fat Lindsey Bagley Tuesday 17 th November 2015
Presentation Nutritionally modified foods Consumer aspirations Focus on fat Focus on sugar Summary
Nutritionally Modified Foods Plus Minus Macro components Protein Fibre Micro components Active ingredients Vitamins Minerals Botanicals Macro components Fat Sugar Calories Normalise the product
Consumers: What do we want? Natural Authentic Simple Transparent Sustainable Credible Taste Priority
Focus on Fat 9 calories a gram Became the principal target for removal in 1970s No Fat Foods Quality realization By 1990s Reduced Fat foods Current understanding developing of differential nutritional quality of fats
Milk Consumption
Mayonnaise Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium EDTA (used to protect quality), natural flavours. Water, soybean oil, modified starch (corn, potato)**, eggs, sugar, salt, vinegar, lemon juice, sorbic acid** and calcium disodium EDTA (used to protect quality), natural flavour, vitamin E.
Bread Spreads Cream, Salt Water, vegetable oils (45%), BUTTERMILK, salt (1.4%), emulsifiers (mono- and diglycerides of fatty acids, sunflower lecithin), flavouring (contains MILK), preservative (potassium sorbate), citric acid, vitamins A and D, colour (carotene).
Bread Spreads
Soft Cheese Full Fat Soft Cheese, Salt, Stabiliser (Locust Bean Gum), Acid (Citric acid). 22% Fat Medium Fat Soft Cheese, Salt, Stabilisers (Locust Bean Gum, Carrageenan), Acid (Citric Acid). 11% Fat
Soft Cheese Low Fat Soft Cheese, Salt, Stabilisers (Carob Bean Gum, Carrageenan), Acidity Regulator (Citric Acid). 3% Fat
Hard Cheese Fat 35% Protein 22% Fat 22% Protein 26%
Hard Cheese 2% Fat 37% Protein
Focus on Fat Reduced rather than Low Use of structured water to replace fat Hydrocolloids Carbohydrates & Polysaccharides Proteins New technologies enable quality lower fat products They dilute the fat and therefore the calories
Focus on Sugar SACN report Headlines with sugar being a killer Pure, White & Deadly: John Yudkin 1973
Focus on Sugar(s) Sweetness Table top sweeteners Soft Drinks Yogurts and Desserts Structure Cakes, biscuits, cereals, preserves and confectionery Texture Texture in fudge, snap in biscuits Colour and flavour formation Caramelisation- Action of heat on sugars Maillard reaction-reaction between sugars and proteins Freezing point depression Fermentation substrate Broken down by yeasts to give alcohol and carbon dioxide Preservative Jams, preserves, chutneys
Sugars in Beverages Sweetness Traditional Natural ingredient
High Potency Sweeteners (HPS) Providing Sugar-free Sweetness SYNTHETIC NATURAL ORIGIN *Saccharin *Stevia *Cyclamate Thaumatin *Aspartame Glycyrrhizin *Acesulfame-K Lo Han Guo/Monk fruit Aspartame-acesulfame salt Neohesperidin dihydrochalcone *Sucralose Neotame Advantame
Regulatory & Consumer Environment EU defines 30% calorie reduction as minimum for use of HPS 50% reduction is a clearer position with consumers Market success dependant on taste quality/parity with full calorie product
History Cola Market Developments since 1886: 4 step changes in last 4 decades 1982 Diet Coke 1993 Pepsi Max 2005 Coke Zero 2014 Coke Life
Providing Bulk POLYOLS Erythritol Isomalt Lactitol Maltitol Mannitol Sorbitol Xylitol SUGARS Tagatose Allulose
Providing Bulk Fibres- cellulosics/ oligosaccharides Polydextrose Structured water (hydrocolloids)
Confectionery Success Sugar-free resolves cariogenic issues with confectionery Based on polyols Excessive consumption may produce laxative effects. Low unit intake
Confectionery Low Carb not Low calorie High ingredient cost High production costs Unit retail price 3-4 times traditional product Bulk components (Polydextrose, Polyols) and HPS to replace sugar
Focus on Sugar Requires specialist, non store cupboard ingredients Only in category specific application does it result in significant calorie reduction Requires new production technologies Higher unit price
Summary Reducing fat results in good tasting, lower calorie products and requires only consumer friendly ingredients Reducing sugar results in taste compromises, higher ingredient costs and more, often synthetic, ingredients Evidence is demonstrated by success, or lack of, in the market place
Thank you for your attention Lindsey Bagley BA, CSci, FIFST www.acumentia.com Lindsey@eurekasoln.co.uk