Removing cost barriers in healthier reformulation of ... · Removing cost barriers in healthier reformulation of everyday foods Dr Kaly Chatakondu . 2 12/12/2018 The Co-Development

The Co-Development Company

Removing cost barriers in healthier

reformulation of everyday foods

Dr Kaly Chatakondu

The Co-Development Company 12/12/2018 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…vegetable oil based technology

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 !


Why should we focus on common ‘everyday’

foods?


Despite all the awareness, why is obesity

still increasing ?


Why is diabetes costing the NHS over £1bn a year?


It is just common sense

It is about getting the message across

Knowledge and information drive behaviour

People act rationally

People act irrationally

It is possible to predict accurately

12/12/2018 8

Six common errors in assumption when designing Health Policy

Public Health July 2016

Why is changing health related behaviour so difficult

Michael P. Kelly, Mary Barker


Familiarity is ranked higher than health when driving consumer behaviour in U.S Study

2018 Food & Health Survey

International Food Information Council Foundation


“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...”*

“1 IN 4 MEN DO NOT MAKE ANY LIFESTYLE CHANGES AFTER A HEART ATTACK,

STROKE OR OTHER MAJOR CARDIAC EVENT”**

*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

** Journal of the American Medical Association

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



















































Everyday products are the main sources of added sugar in the UK Diet

Sugar, Preserves & Confectionery

27%

Non alcoholic drinks 25%

Biscuits, Buns and Cakes 20%

Alcoholic drinks 11%

Dairy Products 6%

Savoury 5%

Other 6%

Source: NHS website


Everyday products are the main sources of saturated fat in the UK diet

Biscuits 6% Buns, Cakes,

Pastries & Pies 7%

Pasta, Pizza, Rice, Cereals

6%

Other cereal products

6%

Cheese 9%

Ice-cream & Dairy desserts

5% Other milk products

10% Butter

6%

Fat spreads 4%

Meat products 20%

Chocolate 5%

Other food 16%

Source: National Diet and Nutrition Survey (SACN & other sources)

The Co-Development Company 13 12/12/2018

Cross sectional survey of sugar in UK cakes and biscuits

On average, a biscuit serving contains 21% of an adult’s (30g/day) and 33% of a 4-6 year old child’s (19g/day) maximum recommended sugar intake

On average, a serving of cake contains over half an adult’s and almost all of a 4-6 year old child’s maximum daily recommended sugar intake

Source: Hashem KM et al. BMJ Open 2018


Ingredient price volatility of common raw materials used in food manufacture e.g Butter or Cheese can hinder healthier re-formulation


The unpredictable economics of weather


The unpredictable effect of currency and politics on cost


The number of vegans in Britain has doubled twice in the past four years: from 0.25% (150,000) in 2014 to 0.46% (276,000) in 2016 to 1.16% in 2018 (600,000) – Vegan Society

Vegan continues to grow as an on-pack claim, on par with Gluten Free

12/12/2018 17

The rapid rise of new sectors such as veganism and new diets

Health Animal Welfare

Sustainability Global Thinking

Greater consciousness and a

desire to be more responsible

drives purchase behaviour


Sustainability

Sugar reduction

Shelf life Lowering calories

Dairy prices

Waste reduction

Ingredient availability Vegan

Brexit costs

Positive health

Manufacturing methods

Saturated fat reduction

12/12/2018 18

Today’s healthy food developers have competing, multiple and simultaneous challenges against rising, volatile ingredient costs !


There are technical as well as economic challenges in reducing sugar

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


Gas retention and volume

Shelf life

Flavour release

Sliceability

Stablility of batters, pastes & doughs

Texture

Control of gluten development

Consistency of bake

12/12/2018 20

Technical as well as economic challenges to reducing saturated fat


But there are three approaches for cost effective, healthier reformulation

Synergy

between

ingredients

Delivery

Systems Co-development


Industries outside the food industry routinely seek synergies between ingredients – why not the food industry ?


Sweetness

perception is linked

to BOTH Fat Type

and Sugar

simultaneously

Before we reach for different Sugar Alternatives, let us

consider why the recipe needs so much sugar in the first

place to taste sweet …..


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

12/12/2018 25

Solids Curve: % Solids versus Temperature


Industries outside of the food industry routinely collaborate and co-develop for innovation – why not the food industry ?

12/12/2018 26


Industries routinely increase the efficiency of the same ingredients through delivery systems – why

not the food industry ?

12-12-2018

Vs

Vs


Sugar reduction

Lowering calories

Rising dairy prices

Vegan

Positive health

Saturated fat

reduction

12/12/2018 28

We can simplify the problem by grouping market trends and technical challenges

Sustainability

Shelf life

Waste reduction

Ingredient availability

Brexit costs



Sugar reduction

Lowering calories

Rising dairy prices

Vegan

Positive health

Saturated fat

reduction

12/12/2018 29

Then look at ingredient synergies and appropriate delivery systems for each group

Sustainability

Shelf life

Waste reduction

Ingredient availability

Brexit costs


All linked to Dairy ingredients

All linked to Packaging and Labour


Replacing Butter with less saturated Butter Alternatives with controlled fat crystal structure potentially allows 15 - 20% reduction in sugar minimising the need for sugar alternatives, at up to half the cost with no loss of taste or texture and can make the product suitable for vegans

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

31 The Co-Development Company

Cupcakes with taste and texture yet healthier

30%

fewer

calories

30%

saturates

reduction

20% sugar

reduction


Suitable

for

Vegans

Redesign of biscuits by ingredient synergy

30%

saturates

reduction

30% sugar

reduction

Full Butter & Sugar

Dairy Free & Reduced Sugar


No loss

in pastry

lift

20% total

raw

material

reduction

20% fat

reduction

Lamination structure of

puff pastry when using

standard margarine.

Puff height (mm/piece)

Akopastry HP400 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,


= 32 gram

Akopastry HP 400,


= 32 gram

Sometimes extra fat and calories are used simply to create structure

rather than taste and the right synergies of oil and emulsifier can

mean less usage for the same effect


Novel delivery systems mean that Fat crystals in liquid format simply

mix better than solid blocks thus increasing the efficiency of all the

same ingredients and reducing waste

12-12-2018

No unwrapping of boxed material.

No handling of waste packaging material.

Less storage space needed.

No conditioning needed.

The Co-Development Company 35

Improving saturates in cake without compromising

taste and at lower cost

Reduction of Butter and Egg through use

of liquid comprising Vegetable Fat Crystals

The Co-Development Company 36

Similar effect in sweet pastry products with cost

reduction through greater efficiency and less labour

Block fats

Liquid fat crystals


Three approaches for cost effective, healthier reformulation

Synergy

between

ingredients

Delivery

Systems Co-development


By far the biggest challenge is for every part of the food chain to be aware of these new technologies and co-ordinated to act !

Ingredient companies

Food manufacturers

Retailers Government Charitable

organisations


Thank You !

Documents

Removing cost barriers in healthier reformulation of ... · Removing cost barriers in healthier reformulation of everyday foods Dr Kaly Chatakondu . 2 12/12/2018 The Co-Development