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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
The Co-Development Company
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
The Co-Development Company
Some of the companies we work with …. all talking health !
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Why should we focus on common ‘everyday’
foods?
The Co-Development Company 12/12/2018 6
Despite all the awareness, why is obesity
still increasing ?
The Co-Development Company 12/12/2018 7
Why is diabetes costing the NHS over £1bn a year?
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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
The Co-Development Company 12/12/2018 9
Familiarity is ranked higher than health when driving consumer behaviour in U.S Study
2018 Food & Health Survey
International Food Information Council Foundation
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“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
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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
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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)
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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
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Ingredient price volatility of common raw materials used in food manufacture e.g Butter or Cheese can hinder healthier re-formulation
The Co-Development Company 12/12/2018 15
The unpredictable economics of weather
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The unpredictable effect of currency and politics on cost
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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
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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
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Sustainability
Sugar reduction
Shelf life Lowering calories
Dairy prices
Waste reduction
Ingredient availability Vegan
Brexit costs
Positive health
Manufacturing methods
Saturated fat reduction
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Today’s healthy food developers have competing, multiple and simultaneous challenges against rising, volatile ingredient costs !
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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
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Gas retention and volume
Shelf life
Flavour release
Sliceability
Stablility of batters, pastes & doughs
Texture
Control of gluten development
Consistency of bake
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Technical as well as economic challenges to reducing saturated fat
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But there are three approaches for cost effective, healthier reformulation
Synergy
between
ingredients
Delivery
Systems Co-development
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Industries outside the food industry routinely seek synergies between ingredients – why not the food industry ?
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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 …..
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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).
The Co-Development Company
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
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Solids Curve: % Solids versus Temperature
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Industries outside of the food industry routinely collaborate and co-develop for innovation – why not the food industry ?
12/12/2018 26
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Industries routinely increase the efficiency of the same ingredients through delivery systems – why
not the food industry ?
12-12-2018
Vs
Vs
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Sugar reduction
Lowering calories
Rising dairy prices
Vegan
Positive health
Saturated fat
reduction
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We can simplify the problem by grouping market trends and technical challenges
Sustainability
Shelf life
Waste reduction
Ingredient availability
Brexit costs
Manufacturing methods
The Co-Development Company
Sugar reduction
Lowering calories
Rising dairy prices
Vegan
Positive health
Saturated fat
reduction
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Then look at ingredient synergies and appropriate delivery systems for each group
Sustainability
Shelf life
Waste reduction
Ingredient availability
Brexit costs
Manufacturing methods
All linked to Dairy ingredients
All linked to Packaging and Labour
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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
32 The Co-Development Company
Suitable
for
Vegans
Redesign of biscuits by ingredient synergy
30%
saturates
reduction
30% sugar
reduction
Full Butter & Sugar
Dairy Free & Reduced Sugar
33 The Co-Development Company
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,
unbaked dough weight
= 32 gram
Akopastry HP 400,
unbaked dough weight
= 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
34 The Co-Development Company
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.
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Improving saturates in cake without compromising
taste and at lower cost
Reduction of Butter and Egg through use
of liquid comprising Vegetable Fat Crystals
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Similar effect in sweet pastry products with cost
reduction through greater efficiency and less labour
Block fats
Liquid fat crystals
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Three approaches for cost effective, healthier reformulation
Synergy
between
ingredients
Delivery
Systems Co-development
The Co-Development Company 12/12/2018 38
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
The Co-Development Company
Thank You !