How is the European ingredient industry responding to … · How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions ... Structure

How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions

ELC Symposium, 21 November 2012 - Brussels

Peter de Cock, Global Nutrition and Regulatory Manager,

Structure of presentation• Reminder of what we want to achieve: reduce intake of

sugars/fats/calories.

• The overall strategy … and problems for food technicians:• Removing fat: the impact on our food… … and possible solutions• Reducing sugar: the challenges… … and technical options

• The added opportunities of reformulating foods:• Dental health and glycaemic control• Enhance nutritional quality

The challenge Less sugars, less fats, less calories Reduction of obesity Prevention and control of diabetes Increase healthiness and

nutritional value

Challenge: make sugar- and fat-

reduced products that provide a good flavor, the right texture and an indulgence factor

Replacement of oils/fats

Replacement of sugars

Fats

REDUCED CALORIE

PRODUCTS

Intense sweeteners

Bulk sweeteners

Air

Carbohydrates

Proteins

Low/no absorption Olestra

Acesulfame-K, aspartame, stevia, …

Polyols: maltitol, sorbitol, isomalt, …

Air, nitrogen, …

Starch, maltodextrin, fibers, hydrocolloids

Vegetable/Animal Simplesse, whey

protein

Strategy

Fibers Polydextrose, inulin,oligofructose, …

Fat/Oil functions in foods: some examples

Not a function in all cases

Air Cell

Liquid Oil

Solid Fat

Sugar Crystal

The implications of removing fatIn Cakes/Muffins the shortening

> Acts as a tenderizing agent> Aids in volume expansion (entraps air bubbles)> Contributes to flavor> Improves eating quality

Cake/Muffin batters are mixes in which small fat globules are suspended.

This air-fat system plays an important role in texture, volume, and grain

Removing fat will cause collapse of structure of batter and baked products

‘Healthier fats’/ ‘fat modification’

• Besides fat reduction, a reduction is desired of saturated fatty acids (SAFA) and and increase in mono- and poly-unsaturated fats (MUFA and PUFA)

• However, SAFA play an improtant role in technical functionality and sensory properties because of their melting point/profile.

• Fat modification solutions are needed to enable reduction of SAFA in final product.

Fat modification solutions Fractionation Range of fractions out of one product by

application of cooling and filtration Fractions with higher melting points

Hydrogenation Chemically changing melting point / pattern

(melting curve) Saturation on unsaturated (double) bonds in

fatty acid chains via addition of hydrogen Trans formation is inevitable side effect in

partially hydrogenated products Not preferred any more

Inter-esterification Re-arrangement of fatty acids over triglycerides Change of melting curve and melting speed and thus

physical properties of the oil Wide range of unique new products(fats) with same fatty

acid compositions but that however do not exist in nature

Fat modification solutions

Example: Effect on melting profile of Palm versus Palm inter-esterified

Inter-esterification changes melting profile

Solutions

• Creation of harder fats with a higher melting profile, e.g. via interestification, to decrease level of SAFA needed for structure and mouth feel.

• Balance can be achieved by using higher amounts of liquid oils which have a more nutritionally beneficial fatty acid profile.

• Production process and recipe of final food products have to be modified as well to achieve an acceptable final product.

Margarine Margarines with different melting profilesMargarine with optimum profile for spreadability

Margarine which is too soft, runny.

Margarine which is too hard, brittle.

Margarine Improved hardstocks through interesterification Reduction of SAFA Maintaining product melting curve (mouth feel) Trans fats free

0

25

50

75

100

10 15 20 25 30 35 40Hardstock 1Margarine with 60% Rape seed oilImproved Hardstock 2Margarine with 80% Rape seed oil

Conc

entr

atio

n (%

)

SFC

(%)

Control Light

84 vegetable fat 20 precooked modified starch 4.5 gelatin or maltodextrin 7 emulsifier 1 salt 0.7 16 water 66.8

Light butter spread

Lipids20%

Glucides11,5%

Water 66,8%

CALORIE

0

800

200

400

600

CALORIE

Lipids84%

Water16%

W/O emulsion : starch, maltodextrin or gelatine are used to ‘gelify’ the water phase and stabilize it 0

800

200

400

600

Implications of removing fat in cream cheese

Full fat

Firm textureCreamy

No syneresis50% fat reduced

Loss of textureSoft - Liquid

WaterySyneresis (water

on surface)

50% fat reduced reformulated with

inulin as fat replacer

Firm textureCreamy

No syneresis

Sugar : more than a sweetener

Absorbs water

CaramelizesIncorporates air in baking

process

Speeds growth of

yeastEnhances

smoothness & flavour

Delays discoloration

Regulates gelling

Improves appearance of canned fruit

Sucrose functions in foods: some examples

One single sweetener cannot replace all sugar functions, typically a combination of sweetness ingredients is used

Sucrose replacement options

• Intense sweeteners

• Bulk sweeteners

• Other bulking agents

Sugar replacement – Key • Beverages (main application for intense

sweeteners)• Confectionery (chewing gum, hard candy, soft

candy, mints, chocolate, etc.)• Bakery (cookies, biscuits, cakes, pastries, frostings)• Dairy (ice cream, yoghurt)• Fruit preps and fillings• Snacks and puddings• Flavored syrups• Tabletop sweeteners• Pharmaceutical and personal care

Options: trying to replicate sweetness

0 33 65 98 130

LACTITOL

ISOMALT

DEXTROSE

MANNITOL

SORBITOL

ERYTHRITOL

MALTITOL

XYLITOL

SUCROSE

FRUCTOSE

10 % aqueous solution

Polyols – Relative Sweetness

Polyols generally have a similar sweetness quality to sucrose

Herbal

Bitterness

Metallic

Chemical-medicinal

Sweet aftertaste

Green-herbalaftertaste

Bitteraftertaste

SweetnessDrying, astringent

after-feel

Intense sweeteners – Challenges

Blending stevia with sucrose: QDA of 10% sucrose equivalent

Full cal

Herbal

Bitterness

Metallic

Chemical-medicinal

Sweet aftertaste

Green-herbalaftertaste

Bitteraftertaste


after-feel



Full cal50% saving

Herbal

Bitterness

MetallicGreen-herbal

aftertaste

Bitteraftertaste


after-feel

Chemical-medicinal

Sweet aftertaste



Full cal50% saving80% saving

TIME (arbitrary units)0

20

40

60

80

100

RESPONSE (% of peak)

Time-intensity, ~8% SE

*Source: Prakash, DuBois et al, 2008, Food & Chemical Toxicology, 46/7S:S75-S82



20

40

60

80

100

SUCROSE






20

40

60

80

100

ASPARTAME

SUCROSE






20

40

60

80

100

STEVIA

ASPARTAME

SUCROSE





Lemon/lime beverages: sensory panel results

Samples with 2.5% and 3.5% erythritol scored significantly better than stevia control (0% ERT) and were

00.5

11.5

22.5

33.5

44.5

0% ERTStevia Control

0.5% ERT 1.5% ERT 2.5% ERT 3.5%ERT 8% SucroseControl

Diff

eren

ce fr

om 8

% S

ucro

se

7 po

int s

cale

Stevia sweetened samples

Sweetness Quality Overall Flavor Mouthfeel Aftertaste

Reduction of Stevia sweetness lingering

Stevia + 2.5% erythritol

All samples at 7% SEV

Stevia

Sucrose




Stevia

Sucrose




Stevia

Sucrose




Stevia

Sucrose




Stevia

Sucrose

The added value of sweetness reformulation

Replacement of sugars

REDUCED CALORIE

PRODUCTSPolyols

Improved dental health

Improved glycaemic

control

Muffins

Positive controlFull sugar

Negative control30% sugar reducedTaking out sugar : muffin collapses 30% sugar reduced

with rice starch and oligofructose

Referenc Test 1

Test 2

challenge

solution

Ingredients Control Reduced sugarOligofructose (P95) 0 5.14Flour 9.3% proteins 47.4 47.4Shortening 24.2 24.2Sucrose 15.8 10.81Vanilla 0.1 0.1Eggs 7.6 7.6Baking powder 0.6 0.6Salt 0.3 0.3Water 4 3.85Total 100 100

30% sugar reduction in shortbread cookies

Oligofructose has a sweetness profile similar to sucrose but less sweet (30%)

Sugar out, fibre in …

Sugar out, fibre in …• Taste of the reduced sugar cookie is quite close to the

reference (slightly less sweet)• Hardness is slightly lower (328 versus 398*)• Colour is a little darker

Sugar30% sugar reduced

Shortbread cookie: No Sugar added

Test 1 Test 2

challenge solution

Control Light

- skimmed milk 47 2 milk powder - 57 sucrose 13.3 - maltodextrin 13

20 hazelnut paste 20 6 cacao powder 6 14 oil - 1 lecithin - - xanthan 0.2 - aspartam 0.2 - salt 0.3

Light chocolate spread

Lipids15%

Glucides33%

Protein6%

Water 44%

0

500

100

200

300

400

CALORIE

0

500

100

200

300

400

CALORIE

Lipids29,3%

Glucides64,5%

Protein4,5%

Water

Conclusions• Today, there is a growing interest, both among

consumers and public policy makers, in improving the nutritional quality of foods in support of healthy eating.

• Food ingredient manufacturers are active at the forefront • taking industry initiatives to respond to these

trends• developing strategies to help food manufacturers

both to reduce calories and improve liking characteristics of food

• Meeting these demands is not simple. Fats and sugars have numerous taste and technical functionalities. Simply removing fats and sugars is

Conclusions• Ongoing search and research to develop new

solutions is a highly complex process and still much in progress• Address main health concerns• Resolve application challenges• Satisfy evolving consumer needs and

expectations• When developing European regulations,

decision-makers must fully take account of the technical implications of aspiring to improve the nutritional qualities of food.

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How is the European ingredient industry responding to … · How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions ... Structure