Effect of Nutritional Intervention Programs on Nutritional ...
Examining the nutritional consequences of substituting...
Transcript of Examining the nutritional consequences of substituting...
Examining the nutritional consequences of substituting sugar and fat
Lindsey Bagley
Tuesday 17th 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
Natural
Authentic
Simple
Transparent
Taste Priority
Sustainable
Credible
Consumers: What do we want?
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
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).
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
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
High Potency Sweeteners (HPS) Providing Sugar-free ‘Sweetness’
• SYNTHETIC
• *Saccharin
• *Cyclamate
• *Aspartame
• *Acesulfame-K
• Aspartame-acesulfame salt
• Neohesperidin dihydrochalcone
• *Sucralose
• Neotame
• Advantame
• NATURAL ORIGIN
• *Stevia
• Thaumatin
• Glycyrrhizin
• Lo Han Guo/Monk fruit
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
• 1982 Diet Coke
• 1993 Pepsi Max
• 2005 Coke Zero
• 2014 Coke Life
Cola Market Developments since 1886:
4 step changes in last 4 decades
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