Pioneering technology creating opportunities in … pastry when using for standard margarine. with...

The Co-Development Company

Pioneering technology creating

opportunities in obesity prevention

Dr Kaly Chatakondu

The Co-Development Company 07/11/2017 2

Quoted on Swedish Stock

Exchange

Headquarters in Malmö,

Sweden

140 year history

Employees: ca. 3000

Net sales ca. £2 billion

Sales in over 100 countries

Provide over 2 million tons

of vegetable oil annually

from 20 sites worldwide

A bit about us…

Rapeseed Palm Palm Kernel Olive Soybean Sunflower Shea Corn Coconut


AAK vegetable

fat and oil

technology is found

across every

category of the

supermarket isle..

Chocolate

&

Confectionery

Cake

Dairy

Foodservice

Speciality Oils

& Sauces

Beauty

&

Personal Care

Infant

Nutrition Technical

Products

& Feed

Biscuit Pastry

Bread


Some of the companies we work with …. all talking health !


UK Government Sugar Reduction Policy – March 2017

07-11-2017

Some Typical Industrial Recipes e.g Cake or Pastry


Childhood Obesity: A Plan for

Action – 08/16

“All sectors of the food and drinks

industry will be challenged to reduce

overall sugar across a range of

products that contribute to children’s

sugar intakes by at least 20% by

2020...

...This can be achieved through

reduction of sugar levels in products,

reducing portion size or shifting

purchasing towards lower sugar

alternatives.

...Sugar reductions should be

accompanied by reductions in

calories and should not be

compensated for by increases in

saturated fat.”

A reminder…

7 The Co-Development Company

Vegetable Cakes

Currently trending with the increasing focus on health

& wellness

With sugar reduction under the spotlight, less sweet

cakes are gaining popularity


Personal

wellness and

fitness fusion

Products formulated for personal

wellness

The product enhancement trend is

crossing from the Far East

Ingredient additions are more than

protein – probiotics, collagen, vitamin

D, ‘supergreens’

*mintel, social media, ocado


Experimental

snacking Ethnic snacks are replacing afternoon favourites

Sweet treats get an added twist

Simple cakes and biscuits are spiked with non

traditional flavours – houmous, chilli, herbs,

spices, nuts and seeds

*mintel, baum + whiteman


Vegetable

intake uptake

Plant rich foods are increasingly appearing on

the menu

From veggie burgers to non-dairy milks to

alternative protein sources, vegan options are

becoming mainstream substitutes

Challenge remains from the homecook on

how to translate inspiration into meals

*mintel, social media, ocado,

baum + whiteman, CondeNast,


There is a strong commercial demand for healthier sweet goods

31% of UK consumers say low-sugar

cake options would encourage them to

eat cakes/cake bars more often, cakes

offering nutrients appeal to one in five

Source: Lightspeed/Mintel 2016

The Co-Development Company 12 The Co-Development Company

Sugar reduction now a ‘key mindset’ of consumers

Reducing sugar intake has become a key concern amongst many European consumers, with a quarter of those surveyed preferring low sugar food products, a 2,500- strong survey has found .

Survey organised in F, D, I, Sw & UK amongst more than 2,500 adults aged between 18-75 years old.

The key findings revealed:

More than 60% of those surveyed monitor their dietary sugar intake

More than 25 % actively look to purchase low sugar food products

More than 50% claim that the type of sweetener used in reduced sugar food products influences their buying choice with natural alternatives such as Stevia & Fructose preferred to artificial sweeteners.

In addition, almost 60% of the respondents said to avoid Aspartame in particular.

Foodnavigator.com dd 05/04/2016 by Will Chu:


“OVER A THIRD OF BRITS DON’T KNOW HOW MANY CALORIES

THEY CONSUME ON A TYPICAL DAY...”

“TWO THIRDS OF BRITS AGREE THAT UNHEALTHY TREATS ARE

FINE AS PART OF A HEALTHY DIET...”

“48% OF BRITS HAVE TRIED TO LOSE WEIGHT IN THE LAST

YEAR...”

“THOSE WHO HAVE TRIED TO LOSE WEIGHT , 64%, DO SO ALL OR

MOST OF THE TIME...”

http://www.mintel.com/press-centre/food-and-drink/brits-lose-count-of-their-calories-over-a-third-of-brits-dont-know-how-many-calories-they-consume-on-a-typical-day




















































1 in 4 men doesn’t make any lifestyle

changes after a heart attack, stroke

or other major cardiac event.

- Journal of the American Medical

Association

Unless the food is both mass market and tastes identical to the original

version, there is no significant change in the population’s diet over time

And is unlikely to be of significant commercial interest


Fundamental challenges posed to the Food

Industry in the UK

Sugar Reduction

Saturated Fat Reduction

Calorie Reduction

(Positive Nutrition)

Mass market foods need to change for biggest impact to the

population

1

6


The main source of fat and sugar in the UK

diet is in the everyday mass market

consumption items


Fundamental challenges posed to the Food Scientist in the UK

No loss of taste or texture

No loss of shelf life

Suitable for mass market

Little or no change in ingredient labelling (unless more consumer friendly)

Little or no increase in cost

Readily available ingredients within the supply chain

07/11/2017 18


The three key approaches if we want to not just talk niche products

‘Delivery System’ to

make EXISTING

ingredients more

effective

Understanding that

‘Sweetness

Perception’ is NOT

the same as just the

sweetening

ingredient used

Taste and Texture

with lower fat, lower

saturated fat and

lower calories is

about ‘Structuring

Air’

Pumpable Liquid

that coats other

ingredients

Changing the fat to

reduce the sugar

Fat that can alter

density with same

taste


Fats & oils

are inherently

linked to sugar

in a food

product

- Consumers expect things to

taste and look exactly the same

- Sugar replacement is expensive

- A need to rebalance the

ingredients in the recipe

- Avoid increase in saturated fat

- Maintaining shelf life and shelf

life quality throughout shelf life

- Sugar replacement will alter

texture that could be

compensated for by changing

fat type


Typical needs, typical sugar replacers and typical problems in food

Fructose

Maltose

Dextrose

Galactose

Trehalose

Lactose

Polydextrose

Sorbitol

Glycerol

Xylitol

Erythritol

Maltitol

Aspartame

Acesulfame K

Stevia

Monk Fruit

Inulin

Modified Crystals

Regulatory limitation

Cost

Loss of viscosity

Loss of body

Staling

Microbial spoilage

Shorter shelf life

Loss of volume

Poor flavour

Loss of structure

Less tender eat

Laxative effects

Too much browning

Not enough browning

Sweetness release

Safety issues

Sweetness

Sweetness Release

Texture

Volume

Browning

Starch interaction

Protein interaction

Batter viscosity

Flavour release

Shelf life

Bulk

Freeze/thaw stability

Preservation

Humectancy

Crumb texture


Sweetness release profile – this perception can be altered by the nature of the fat as well as the sugar

Time

SWEETNESS

Fructose

Sucrose

0

100

140


Gas retention and volume

Shelf life

Flavour release

Sliceability

Stablility of batters, pastes & doughs

Texture

Control of gluten development

Consistency of bake

07/11/2017 23

Saturated fat also provides key functions in Baked goods


But what if we looked at the problem in another way ?

Delivery System Structured Air Synergy with other

ingredients

Before

we look at

Sugar Alternatives

to enhance the

sweetness of a food,

let us consider how to

minimise the need for

so much sugar in the

first place….


Synergy of ingredients

“Synergy – the

bonus that is

achieved when

things work together

harmoniously

– Mark Twain

07-11-2017


Sweetness

perception is

linked to BOTH

Fat and Sugar

simultaneously


Food formulation for sugar content is inextricably linked to fat content It is the balance between the two that affects the brain most strongly

The presence of sugar clearly distorted the ability to perceive the

fat content of solid foods (reviewed in Drewnowski, 1991a).

https://www.ncbi.nlm.nih.gov/books/NBK53528/

https://www.ncbi.nlm.nih.gov/books/NBK53528/


The specific fat profile helps determine the sweetness and the flavour

Fat melt profile determines everything including taste, flavour release and sweetness

The saturates level of a fat used in a recipe can have an affect on how sugar is detected in the mouth

07/11/2017 29

Solids Curve: % Solids versus Temperature


Replacing Butter with appropriate less saturated Butter Alternative with controlled fat crystal structure in a biscuit potentially allows up to 20% reduction in sugar even before using a Sugar Alternative

0

10

20

30

40

50

N10 N20 N30 N35 N40

So

lid

s %

Melting Profile

Butter Butter Alternative

Identical melt profile and

taste in the mouth compared

to Butter


The importance of delivery systems in innovation

07-11-2017

Vs

Vs

The Co-Development Company 32

A liquid fat product simply mixes better, coats the other ingredients better and increases the effectiveness of ALL the ingredients ….


alpha ()waxy solid

rather unstable

beta prime ( ’)needle-like clusters beta ( )

platelike

Crystal structure determines functionality

Alpha

Beta’ ’

Beta

Melt Crystallisation

Melting

Conversion


Functionality from composition and crystal structure can only be achieved if there is also the appropriate specialist delivery system


Same or similar label using less ingredients including less sugar !

Moving from Butter to a liquid or pumpable shortening enables a manufacturer to:

Reduce Saturated Fat

Reduce Egg

Reduce Sugar

…..within a large scale recipe without a detrimental effect to the sensory, quality or shelf life stability.

07/11/2017 35

0

100

200

300

400

P+14 P+7 P+14 P+21 P+28

Texture Analysis

Butter Pumpable

Butter replaced with Pumpable shortening

Sugar reduced by 15%

Same Cake texture


Replacing Butter or Margarine with an appropriate Pumpable Fat Alternative with controlled fat crystal structure in a loaf cake potentially allows up to 20% reduction in sugar and saturated fat even before using a Sugar Alternative

The Co-Development Company 37 07/11/2017

Traffic light improvement example in sponge cake

Butter replaced by 20% less Pumpable Shortening

Sugar reduced by a corresponding 20%

Pro-rata this gives a 16.5% sugar reduction and a 70% saturates reduction in the finished cake simply by switching to a Pumpable shortening!!

Butter (control)

Pumpable shortening with 20% sugar reduction

The Co-Development Company The Co-Development Company 38

Improving saturates without compromising taste

Cupcake with butter

Chocolate frosting

with Butter

Cupcake with Pumpable

Butter alternative

Chocolate frosting with

Butter alternative

32% fat reduction & 70% saturates reduction

18% saturates reduction

The Co-Development Company The Co-Development Company 39

Fat, Saturated Fat and Egg Reduction achieved through changing type of Fat

Full Fat

(Butter & Egg)

Egg & Fat

reduction with

Liquid

Pumpable Fat)


Using a pumpable shortening as a carrier for an emulsifier system creates synergistic benefits which cannot be replicated when the

ingredients are added separately

*versus cake margarine. Comparison based on adding 20% less fat

Left: Made with Cake Margarine

Right: Made with Pumpable pre-votated with emulsifiers adjusted for less fat & egg


Structured Air : Stability and Mouthfeel without calories


Structured Air: Requirements For Good Puff Pastry Margarine

Plasticity

Rigidity

Emulsion Stability


Lamination structure of

puff pastry when using

standard margarine.

Puff height (mm/piece)

The fat in this example is used

for improved lamination structure

with retained puff height and cost

reduction.

Standard margarine,

unbaked dough weight

= 40 gram

Standard margarine,

unbaked dough weight

= 32 gram

New fat unbaked dough

weight = 32 gram

Same volume with less dough weight (up

to 20%) enables raw material reduction

More uniform lamination structure

Structured Air: Puff pastry margarines can use the combination of fat

and functional ingredients to reduced entire dough weight


The three key approaches if we want to not just talk niche products

‘Delivery System’ to

make EXISTING

ingredients more

effective

Understanding that

‘Sweetness

Perception’ is NOT

the same as just the

sweetening

ingredient used

Taste and Texture

with lower fat, lower

saturated fat and

lower calories is

about ‘Structuring

Air’

Pumpable Liquid

that coats other

ingredients

Changing the fat to

reduce the sugar

Fat that can alter

density with same

taste


www.aak.com

Pioneering technology creating opportunities in … pastry when using for standard margarine. with...

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