1. Prepared Meal Solutions 18-19 October 2005 Reducing Fat, Sugar and Salt in Food Impact of changing the Nutritional Content Donal O’Sullivan, AllinAll Ingredients Delivered to Agra Informa conference on Prepared Meal Solutions 18 October 2005 London

2. Prepared Meal Solutions 18-19 October 2005 Outline AllinAll Why reduce fat, sugar and salt Issues and Alternatives Summary

3. Prepared Meal Solutions 18-19 October 2005 What does AllinAll do? We design blends that make ingredients work harder to achieve our customers objectives. To achieve this we maximise the synergies between the ingredients chosen.

4. Prepared Meal Solutions 18-19 October 2005 Why Reduce Fat, Sugar and Salt?

5. Prepared Meal Solutions 18-19 October 2005 Public Health Issues Related to Nutrition, Inactivity and other Behavioural or Lifestyle Issues *Growing #s of Overweight and Obese people *33% of premature deaths from Cardiovascular Disease (CVD) *Increases in the incidence of type2 diabetes, increasing risk of CVD *30% of Cancers *Osteoporosis Eurodiet 2001, WHO 2003

6. Prepared Meal Solutions 18-19 October 2005 Key Current Health Issues in the UK Cardiovascular disease Obesity Cancer Bone Health

7. Prepared Meal Solutions 18-19 October 2005 CARDIOVASCULAR DISEASE (CVD) CVD is main cause of death in Europe. It is estimated that at least one third of premature deaths from CVD in Europe are attributable to unhealthy diets. 60, 000 premature deaths could be saved by dietary changes. 74 billion Euros are spent on treating CVD in the EU. CVD costs an additional 106 billion Euros/year in lost production of goods and services. (Eurodiet, 2001)

8. Prepared Meal Solutions 18-19 October 2005 Obesity Health problems related to overweight are becoming the major health concern worldwide 1.2 Billion people worldwide are overweight 250 million are obese 7% of the adult population 50% of European adults will be obese by 2030 Cost of obesity UK: £2.5 Billion USA: $99.2 Billion (8% of national health costs) Obesity tops smoking as top health risk (British Journal of Public Health)

9. Prepared Meal Solutions 18-19 October 2005 Moderation There is a mean in all things and moreover certain limits either side of which right cannot be found -Horace

10. Prepared Meal Solutions 18-19 October 2005 WHO AND EURODIET POPULATION GOALS FOR NUTRIENTS DIETARY COMPONENTGOAL Dietary fat (% energy)<30 Fatty acids (% energy) —dietary saturated fat <10 —trans fatty acids <2 Carbohydrates (% energy)>55 Free sugars (% energy)<10 Sugary food consumption (occasion/day)≤ 4 Fruit and vegetables (5 serve; g/day)≥400 Dietary fibre (g/day)>25 Salt (g/day)< 6

11. Prepared Meal Solutions 18-19 October 2005 Some Targets Salt –Reduce to 6g/day – Today ~10g/day Sugar –Reduce added sugar intake to 10% of total energy –Today ~13% Fat –Reduce average intake to 30% of energy intake – Today 35% –saturated fat to 11% - Today~13%

12. Prepared Meal Solutions 18-19 October 2005

13. Fat Reduction Fat has significant effects on the physicochemical and sensory properties of the finished product There is innate human preference for a fat-associated volatile aroma, flavour or textural feature (Mela,1990) Many health organisations (WHO, Irish Heart Foundation, US Surgeon General) have recommended that people reduce total fat intake from the current level of 35-40% of food energy to less than 30%

14. Prepared Meal Solutions 18-19 October 2005 Technological Problems associated with reduced fat foods Fat is a major determinant of the sensory characteristics of food products Fat makes critical contributions to the textural characteristics Plays a unique role in the development and release of many flavours Considerable changes to recipes required in order to achieve acceptable texture and flavour qualities and ensure desired shelf-life Cost

15. Prepared Meal Solutions 18-19 October 2005 Problems encountered in Replacing Sugar Texture Flavour Colour Cost

16. Prepared Meal Solutions 18-19 October 2005 Issues Arising from Salt Reduction Safety (Preservation) Texture Flavour (  ) Cost

17. Prepared Meal Solutions 18-19 October 2005 The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. Mark Twain

18. Prepared Meal Solutions 18-19 October 2005 Maybe Not

19. Prepared Meal Solutions 18-19 October 2005 Fat Reduction Dairy Industry - Milk, yogurts, cheese etc. Ready Meals - Weight-watchers etc. Meat Industry ?????

20. Prepared Meal Solutions 18-19 October 2005 Salt Reductions Achieved

21. Prepared Meal Solutions 18-19 October 2005 Sugarfree Success

22. Prepared Meal Solutions 18-19 October 2005 Technologists Options Reduce Remove Replace

23. Prepared Meal Solutions 18-19 October 2005 Replacement frequently requires several ingredients acting synergistically. Fat Replacement

24. Prepared Meal Solutions 18-19 October 2005 Replacement Information Combination Cost

25. Prepared Meal Solutions 18-19 October 2005 The carbohydrate quality of our diet is currently under close scrutiny, both total carbohydrate and Glycemic Load Public attention indirectly through popular diets such as Low Glycemic Index (Glucose Revolution) Atkins South Beach Diet Dr Atkins Diet Sugar Reduction

26. Prepared Meal Solutions 18-19 October 2005 Definition The incremental area under the blood glucose response curve(AUC) of a 50g carbohydrate portion of a test food expressed as a percent of The response to the same amount of carbohydrate from a standard food (normally glucose) taken by the same subject Glycemic Index

27. Prepared Meal Solutions 18-19 October 2005 1 hour2 hour1 hour2 hour Blood sugar levels Glucose (reference) 50g Fructose 50g 100% 19% GI Factor 100 GI Factor 19 Glycemic Index

28. Prepared Meal Solutions 18-19 October 2005 Glycemic index ( or GI factor) is a ranking of foods from 0 – 100 This tells us whether a food will raise blood sugar levels just a little, moderately or dramatically Low GI <55 Intermediate GI foods 55 - 70 High GI foods > 70 Glycemic Index

29. Prepared Meal Solutions 18-19 October 2005 Alternative Sweeteners Basic Properties Relative Sweetness

30. Prepared Meal Solutions 18-19 October 2005 Other Sweeteners SweetenerRelative sweetness in comparison to sucrose Applications Aspartame~200 timesSoft drinks, juices, desserts, cereals, jams etc. Saccharin300-500 timesTable-top, soft drinks, jams, confectionary etc. Sucralose600 timesProcessed fruit, soft drinks, baked goods etc. Acesulfame K130-200 timesAs above Cyclamate30-50 timesAs above in combination with other sweeteners Thaumatin~2000-3000 timesCoffee drinks, chewing gum, yogurts & desserts etc Alitame (not yet approved in EU) 2000-3000 timesBaked goods, confectionary etc.

31. Prepared Meal Solutions 18-19 October 2005 Alternative Sweeteners Basic Properties Solubility

32. Prepared Meal Solutions 18-19 October 2005 Within the EU and Switzerland (and some other countries outside of the EU), foods containing more than 10 % sugar alcohols (irrespective of polyol type) must carry the following warning on the package: “Excessive consumption can cause laxative effects” Polyols – Labelling Requirements

33. Prepared Meal Solutions 18-19 October 2005 Salt

34. Prepared Meal Solutions 18-19 October 2005 Issues Arising from Salt Reduction Product safety (Preservation) Quality (Texture) Flavour (  ) Cost

35. Prepared Meal Solutions 18-19 October 2005 Technological Functions of Salt Bread –Makes wheat gluten more stable and less extensible, also effects rate of gas production. Biscuits –Gluten development, toughens the gluten and gives a less sticky dough. Meat Products –Enhances water-holding capacity and yield. Extracts salt soluble proteins which increase binding. Cheese –Regulates the activity of starter culture microorganisms, modifies enzyme activity and has a direct effect on water content during maturation.

36. Prepared Meal Solutions 18-19 October 2005 Sodium Contribution to Diet Food sectorNa Contribution* Cereals and Cereal Products (inc. bread, breakfast cereals, biscuits, cakes, pastries) 37.7% Cured/Processed Meats20.8% Soups & Sauces12.7% Processed Veg (inc. crisps and snacks) 8.5% Milk and Cream5.4% Fats and Oils4.6% Source: * Reference for Na Contribution in UK diet SACN (2003). Salt and Health. Scientific Advisory Committee on Nutrition. The Stationary Office, Norwich, UK. Available: http://www.food.gov.uk/multimedia/pdfs/saltandhealth0503.pdf

37. Prepared Meal Solutions 18-19 October 2005 Approaches for Salt Reduction Reduce peoples’ expectations of saltiness Reduce salt content Substitution of salt with other ingredients Enhance salt properties

38. Prepared Meal Solutions 18-19 October 2005 Reduce Salt Content “We can only move at the pace dictated by customers. A reduced salt product which is left on the shelf or to which customers add salt at the table will not benefit anyone” UK Food and Drink Federation 2004

39. Prepared Meal Solutions 18-19 October 2005 Substitution of salt with other ingredients Salt substitutes include calcium chloride, magnesium chloride, magnesium sulphate, glutamic acid, potassium glutamate and potassium chloride Substitution of NaCl with KCl can be undertaken without functional loss but metallic and astringent tastes can limit its use.

40. Prepared Meal Solutions 18-19 October 2005 Salt Substitutes/Replacers Carbelac Provesta Mycoscent Aromild AllinAll researching the use of flavour enhancers and other ingredients to mask bitterness flavour of KCL –Blends should enable processors to reduce their salt content by 20- 30%

41. Prepared Meal Solutions 18-19 October 2005 Summary 24% of New Food Products launched in the EU in 2004 made dietetic claims – 66% in the US Datamonitor

42. Prepared Meal Solutions 18-19 October 2005 Summary Reduce, Replace, Remove No Single Technology Solution Combinations –Approach –Technology

43. Prepared Meal Solutions 18-19 October 2005 THANK YOU FOR YOUR TIME: