Footer text edit on Master Recipe Analysis Beth Hooper Nutrition Manager Nestlé UK&I

Footer text edit on Master What we’ll cover −Food composition data and who uses it −Recipe analysis at Nestlé −Challenges & watch outs −Modifying recipes −Food composition data and who uses it −Recipe analysis at Nestlé −Challenges & watch outs −Modifying recipes

Footer text edit on Master Why is nutrient information important? “A knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition” McCance & Widdowson, 1940

Footer text edit on Master McCance and Widdowson: The Composition of Food Data on the composition UK foods First published in th edition foods and nearly 50 nutrients Standard equations Integrated Dataset with more detailed information

Footer text edit on Master Food composition data is widely used Researchers, academics and studentsPublic Health bodiesHealth Care ProfessionalsThe Food IndustryInterested consumers

Footer text edit on Master Recipe analysis at Nestlé

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Nestlé analyses recipes for a number of reasons: − Nestle develops a range of recipes using our products as ingredients. −These recipes are used: As make-up instructions on pack to help our consumers use our products

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To provide clear information: Food Information Regulation is an EU regulation that states the information that must be on the back of pack. We also include the nutrition information for the product made to the suggested recipe.

Footer text edit on Master To provide clear information: Front of Pack Nutrition information: −The UK Governments hybrid labelling scheme −Fat, saturates, sugars and salt icons are coloured red, green or amber −Calculated as consumed

Footer text edit on Master Nestlé analyses recipes for a number of reasons: −Nestle develops a range of recipes using our products as ingredients. −These recipes are used: As make-up instructions on pack to help our consumers use our products Online to inspire consumers to use our products

Footer text edit on Master To support and inspire our customers:

Footer text edit on Master We provide options… We have lighter versions to help our consumers make healthier desserts.

Footer text edit on Master Nestlé analyses recipes for a number of reasons: −Nestle develops a range of recipes using our products as ingredients. −These recipes are used: As make-up instructions on pack to help our consumers use our products Online to inspire consumers to use our products To develop meal plans to meet food standards

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Nestlé analyses recipes for a number of reasons: −Nestle develops a range of recipes using our products as ingredients. −These recipes are used: As make-up instructions on pack to help our consumers use our products Online to inspire consumers to use our products To develop meal plans to meet food standards To assess our products

Footer text edit on Master Assessment Nestle has an internal nutrient profiling tool to evaluate nutrition value of products. Considers: Product category and role in overall diet Public health sensitive nutrients Minimum and maximum thresholds Serving and make-up instructions

Footer text edit on Master RecipeAnalysis Nutrition information Sounds easy…

Footer text edit on Master Information sources must be reliable Nutrition labelling regulation states that all nutrition information given should be averages based either alone, or in any combination, on: Manufacturer’s analysis of food, A calculation from the actual average values of the ingredients used, A calculation from generally established and accepted data (McCance and Widdowson). Pulled into a variety of software programmes and websites. Make sure the software is up to date!

Footer text edit on Master It all starts with a recipe…

Footer text edit on Master The most important thing is to ensure the recipe is clear and contains all the information we need: The recipe Chilli Con Carne Recipe 2 tins chopped tomatoes Onions 2 Carrots 1 pack minced beef 1 bay leaf 400g kidney beans Tsp chilli powder Salt and pepper to taste Tip: Serve with rice and top with yogurt Chilli Con Carne Recipe 2 tins chopped tomatoes Onions 2 Carrots 1 pack minced beef 1 bay leaf 400g kidney beans Tsp chilli powder Salt and pepper to taste Tip: Serve with rice and top with yogurt How many? Will be removed What size? How much? What size pack and lean or extra lean? Drained weight? Should it be included? Fat % White or brown? How many does it serve?

Footer text edit on Master Key watch outs −Are the weights of ingredients given? −Are the ingredients described in detail? −Are all the ingredients used? −Are any ingredients removed or added? −How many does it serve? −Consider drained weights READ THE WHOLE RECIPE !

Footer text edit on Master What if the ingredient isn’t in McCance and Widdowson or the software?

Footer text edit on Master −If you can’t find the information in the system you can usually add it in yourself, −If you don’t have chemical analysis then use the market average, −Remember that for many products you will only be able to find macronutrient information, −If you have previously added ingredients, check they’re still up to date! Check, check and check again! Uncommon ingredients

Footer text edit on Master Enter the information accurately −Be sure units are consistent – g or mg −Check the measure – is it weight or volume? −Check whether the information is for raw or cooked data −Ensure the correct value is listed and know your conversions AOAC = NSP X 1.33 Salt = Sodium x 2.5 Rubbish in Rubbish out

Footer text edit on Master How long is a piece of spaghetti?

Footer text edit on Master −Provides information on typical weights and portion sixes of foods eaten in Britain (2002). −Collected from dietary surveys, manufacturers information and weighing. −Provides average, small, medium and large portion sizes Food Standards Agency Food Portion Sizes book BUT. It’s over a decade old so check it’s realistic!

Footer text edit on Master Portion size book 2016 Slice of bread36g40g Bread roll45g60-70g Small pizza100g g Glass wine125ml175ml Chicken breast130g g

Footer text edit on Master AND…. Foods change weight when they’re prepared and cooked

Footer text edit on Master We throw food away − Some weight will be lost during preparation: Vegetables are peeled and trimmed Egg shells are removed Fish is filleted Meat is taken off the bone Seafood and nuts are de-shelled − McCance and Widdowson provides standard equations to work out the ‘edible matter’.

Footer text edit on Master Foods change weight when they’re cooked −Foods can either lose weight (e.g. baked foods) or gain weight (e.g. fried or boiled foods). −Standard weight changes for cooked foods and recipes are provided in McCance and Widdowson.

Footer text edit on Master Volume and weight are different −100ml is not the same as 100g. −Weights vary depending on density. −We work out the weight of liquids using set formulas based on their ‘specific gravity’. VolumeWeight Water100ml100g Milk100ml103g Vegetable Oil100ml91g

Footer text edit on Master Ice cream −Varies depending on ingredients and aeration, −This pot contains 900ml of ice cream but only weighs around 500g, 100ml = 119kcal 100g = 210kcal

Footer text edit on Master Other challenges… There are many instances when you may face other challenges…

Footer text edit on Master Modifying recipes

Footer text edit on Master Modifying Recipes

Footer text edit on Master Easy recipe modifications −Make sure meals are balanced (especially for vegetarian dishes!), −Increase portion of fruit and vegetables to claim 5 A DAY, −Choose fish, beans and vegetables canned in water with no added salt or sugar, −Choose fruit canned in juice, −Swap double cream for whipping cream or a cream alternative, −Use reduced fat varieties, −Season with herbs, chilli, lemon and pepper instead of salt, −Increase the number of servings (decrease portion size).

Footer text edit on Master Thank you for listening. Any questions?