Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

Headlines > Science & Nutrition

Loading...

Fat reduction: 'It's not a fact of one size fits all,' says NIZO expert

1 comment

By Nathan Gray+

09-Dec-2013

Despite ever-growing consumer demand, when it comes to low fat reformulation a number of key challenges remain - and industry cannot take a 'one size fits all' approach.

There seems to be no let up in consumer demand for reduced fat products. However, a number of technical barriers and key challenges remain for many manufacturers wishing too create low fat products that taste just as good as their full fat counterparts, according to Koos Oosterhaven, business manager at NIZO Food Research in the Netherlands.

Speaking with FoodNavgator at the recent Fi Europe show and expo in Frankfurt, Oosterhaven noted that manufacturers wishing to reduce fat levels by more than 30% are likely to run in to problems because after this level the flavour and taste perception of products can begin to be dramatically altered. 

"You need to compensate for the missing flavours, you need to compensate for the different taste, and you need to define technologies which could bring the additional flavours and additional tastes that are important in a full fat product and also therefore for a low fat product," he explained - adding that one of the most common technical issues with reducing fat is that any reduction alters flavour release, which can make reduced fat products taste very different to full fat products.

"Once you understand which flavours are being released in time, in the mouth, during oral processing, you can also compensate for that," said Oosterhaven. "We have to understand how fat contributes on food products for the different tastes which occurs."

"It's not a fact of one size fits all."

Compensation

The NIZO expert commented that manufacturers must understand that once a consumer has experienced a product with full fat they will expect the same from a low fat product,

"If that match is not correct ... you have a problem," he said. "So we have to tune in to individual products and what a new technology can bring or compensate for."

Oosterhaven told us that utilising a combination of encapsulations, emulsion technologies, and even modifying the stability of the lower levels of fat in the product can help to increase perception of flavours and of fat textures.

"So you can also think of making the fat - which is reduced in a product - to make that more unstable," he said. "What you actually do is while oral processing you get a more unstable emulsion or unstable situation which makes the fat which is in there more available for receiving at your taste buds."

1 comment (Comments are now closed)

Milk Fat & Cheese Technology

In addition to the NIZO experts comments, lowering or removing fat in milk for cheese making presents additional problems. Paramount is the loss of a key flavor precursor or substrate. Milk fat is lipolyzed during cheese maturation to produce key flavourants

Report abuse

Posted by Eugene Seitz, PH.D.
14 December 2013 | 06h07

Related products

In conversation with the mastermind behind the €250,000 lab-grown burger

In conversation with the mastermind behind the €250,000 lab-grown burger

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of...

Food science under spotlight at IFST jubilee conference

Food science under spotlight at IFST jubilee conference

Mapping the future of food science is the aim of the Institute of Food...

Manufacturers miss big breaks with small innovations

Manufacturers miss big breaks with small innovations

Food and drinks manufacturers could be missing out on ground-breaking new product development opportunities...

Invest in small food firms or risk losing income

Invest in small food firms or risk losing income

Big food and drink manufacturers should invest in small firms to protect their income...

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial,...

Talking Rain CEO: Pepsi and Coke weren’t even looking at sparkling waters

Talking Rain CEO: Pepsi and Coke weren’t even looking at sparkling waters

Talking Rain’s Sparkling Ice brand plugs a market gap that Pepsi and Coca-Cola missed,...

Innovation for today: Digital tech empowers industry to innovate

Chris Cornyn

founder & president, DINE Marketing

Foodex 2014 – video highlights

Foodex 2014 – video highlights

The consequences of the horsemeat crisis, filling the yawning skills gap, lean and green...

Beware due diligence issues post-horsegate – lawyer

Beware due diligence issues post-horsegate – lawyer

Due diligence has weaknesses and isn’t a perfect defence against food fraud, despite offering...

Food firms missing out because of ‘dinosaur attitude’

Food firms missing out because of ‘dinosaur attitude’

A “dinosaur attitude” is causing food and drink manufacturers to miss out on the...

High-protein bread could bake up a storm: Euromonitor

High-protein bread could bake up a storm: Euromonitor

Diana Cowland

Senior Analyst, Health & Wellness, Euromonitor International

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

Dr David Katz

ddirector of Prevention Research Center. , Yale University

‘If kids don’t like it, you won't get far’: Daioni boss on healthy dairy drink success

‘If kids don’t like it, you won't get far’: Daioni boss on healthy dairy drink success

Welsh farmer turned entrepreneur Laurence Harris tells BeverageDaily.com about his nationwide distribution ambition for...

Bakeries struggling with calls to cut salt, sugar and fat

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

‘Functional beverage belief is back’: Zenith International chair

‘Functional beverage belief is back’: Zenith International chair

Zenith International chairman Richard Hall tells BeverageDaily.com that he thinks the beverage industry is...

Behavioural economist: Do the nutritional thinking for people if you want change

Behavioural economist: Do the nutritional thinking for people if you want change

Consumers don’t really want more nutritional information, they want an easy life, according to...

Simplicity, not science, rules sweetener coverage

Simplicity, not science, rules sweetener coverage

Professor Jason Halford

University of Liverpool

Algatech: Functional food on astaxanthin horizon

Algatech: Functional food on astaxanthin horizon

Israeli firm Algatechnologies will work towards gaining approval for its astaxanthin as a novel...

InHarvest: Legumes, pulses steal spotlight from animal protein

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with...

Industry must debunk whey protein bodybuilding myths: Volac

Industry must debunk whey protein bodybuilding myths: Volac

Michael Hiron

Commercial Manager, Lifestyle Nutrition, Volac

Key Industry Events

 

Access all events listing

Our events, Events from partners...