Developing foods for weight management

Reduction or removal of sugar and fat are key routes in the development of reduced energy products; however, when reformulating it is important to consider the technical functions. By simply removing these ingredients significant changes may occur, including loss of bulk and changes in mouth feel, flavour, texture, aeration and colour. There may also be impacts on shelf life and production methods; for example, if sugar is providing a preservative effect changes may be required to make the reformulated product safe.

Among the replacement options for sugar are high-potency sweeteners such as aspartame and acesulfame, and bulk ingredients such as inulin, fructo–oligosaccharides and polyols. As an alternative, several studies have investigated the effect of high and low concentration pulses of sugar to boost overall flavour perception whist reducing the overall level. After initial manufacture, results appear positive; however, there are concerns that migration may occur over time, neutralising the effect.

Fat mimetics are ingredients with distinctly different structures to triglycerides, and are used to mimic some of the functional and sensorial properties of fat, for example mouthfeel, appearance and viscosity, while providing fewer calories. We have had significant success with using alginates for reducing fat in bread and cakes.

Reducing portion size is another alternative option to changing formulation. This can be achieved by reducing total pack size or increasing the recommended number of portions. A potential problem with this approach is that consumers may ignore serving size suggestions, or consume multiple portions.

Enhancing satiety may also assist in reducing overall energy intake. Protein and fibre have been studied with respect to their ability to increase satiety. Similarly the manipulation of food texture and structure could also be used to enhance satiety responses.

Contact: Sarah Kuczora
+44(0)1737 842482
sarah.kuczora@campdenbri.co.uk