ELC Symposium, 21 November 2012 - Brussels

1. How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions ELC Symposium, 21 November 2012 - Brussels Peter de Cock, Global Nutrition and Regulatory Manager, Cargill

2. Structure of presentation • Reminder of what we want to achieve: reduce intake of sugars/fats/calories. • The overall strategy … and problems for food technicians: • Removing fat: the impact on our food… … and possible solutions • Reducing sugar: the challenges… … and technical options • The added opportunities of reformulating foods: • Dental health and glycaemic control • Enhance nutritional quality

3. The challenge • Less sugars, less fats, less calories • Reduction of obesity • Prevention and control of diabetes • Increase healthiness and nutritional value Challenge: make sugar- and fat-reduced products that provide a good flavor, the right texture and an indulgence factor

4. Strategy Fats Low/no absorption Olestra Proteins Vegetable/Animal Simplesse, wheyprotein Replacement of oils/fats Carbohydrates Starch, maltodextrin, fibers, hydrocolloids REDUCED CALORIE PRODUCTS Air Air, nitrogen, … Bulksweeteners Polyols: maltitol, sorbitol, isomalt, … Replacement of sugars Acesulfame-K, aspartame, stevia, … Intense sweeteners Polydextrose, inulin, oligofructose, … Fibers

5. Fat/Oil functions in foods: some examples Not a function in all cases

6. Air Cell Liquid Oil Solid Fat Sugar Crystal The implications of removing fat • In Cakes/Muffins the shortening • Acts as a tenderizing agent • Aids in volume expansion (entraps air bubbles) • Contributes to flavor • Improves eating quality • Cake/Muffin batters are mixes in which small fat globules are suspended. • This air-fat system plays an important role in texture, volume, and grain Removing fat will cause collapse of structure of batter and baked products

7. ‘Healthier fats’/ ‘fat modification’ • Besides fat reduction, a reduction is desired of saturated fatty acids (SAFA) and and increase in mono- and poly-unsaturated fats (MUFA and PUFA) • However, SAFA play an improtant role in technical functionality and sensory properties because of their melting point/profile. • Fat modification solutions are needed to enable reduction of SAFA in final product.

8. Fat modification solutions Fractionation • Range of fractions out of one product by application of cooling and filtration • Fractions with higher melting points Hydrogenation • Chemically changing melting point / pattern (melting curve) • Saturation on unsaturated (double) bonds in fatty acid chains via addition of hydrogen • Trans formation is inevitable side effect in partially hydrogenated products • Not preferred any more

9. Fat modification solutions Inter-esterification • Re-arrangement of fatty acids over triglycerides • Change of melting curve and melting speed and thus physical properties of the oil • Wide range of unique new products(fats) with same fatty acid compositions but that however do not exist in nature

10. Inter-esterification changes melting profile Example: Effect on melting profile of Palm versus Palm inter-esterified

11. Solutions • Creation of harder fats with a higher melting profile, e.g. via interestification, to decrease level of SAFA needed for structure and mouth feel. • Balance can be achieved by using higher amounts of liquid oils which have a more nutritionally beneficial fatty acid profile. • Production process and recipe of final food products have to be modified as well to achieve an acceptable final product.

12. Margarine Margarines with different melting profiles Margarine with optimum profile for spreadability Margarine which is too soft, runny. Margarine which is too hard, brittle.

13. Margarine • Improved hardstocks through interesterification • Reduction of SAFA • Maintaining product melting curve (mouth feel) • Trans fats free SFC (%) Concentration (%)

14. Light butter spread CALORIE CALORIE 800 800 Water 16% Water 66,8% Control Light 84 vegetable fat 20 precooked modified starch 4.5 gelatin or maltodextrin 7 emulsifier 1 salt 0.7 16 water 66.8 600 600 Lipids 84% 400 400 Glucides 11,5% Lipids 20% 200 200 W/O emulsion : starch, maltodextrin or gelatine are used to ‘gelify’ the water phase and stabilize it 0 0

15. Implications of removing fat in cream cheese Full fat Firm texture Creamy No syneresis 50% fat reduced reformulated with inulin as fat replacer Firm texture Creamy No syneresis 50% fat reduced Loss of texture Soft - Liquid Watery Syneresis (water on surface)

16. Sugar : more than a sweetener Improves appearance of canned fruit Speeds growth of yeast Enhances smoothness & flavour Absorbs water Regulates gelling Incorporates air in baking process Caramelizes Delays discoloration

17. Sucrose functions in foods: some examples One single sweetener cannot replace all sugar functions, typically a combination of sweetness ingredients is used

18. Sucrose replacement options • Intense sweeteners • Bulk sweeteners • Other bulking agents

19. Sugar replacement – Key applications • Beverages (main application for intense sweeteners) • Confectionery (chewing gum, hard candy, soft candy, mints, chocolate, etc.) • Bakery (cookies, biscuits, cakes, pastries, frostings) • Dairy (ice cream, yoghurt) • Fruit preps and fillings • Snacks and puddings • Flavored syrups • Tabletop sweeteners • Pharmaceutical and personal care

20. Options: trying to replicate sweetness Polyols – Relative Sweetness 10 % aqueous solution Polyols generally have a similar sweetness quality to sucrose

21. Intense sweeteners – Challenges Blending stevia with sucrose: QDA of 10% sucrose equivalent Sweetness Drying, astringent after-feel Herbal Bitter aftertaste Bitterness Full cal Green-herbal aftertaste Metallic Sweet aftertaste Chemical-medicinal

22. Intense sweeteners – Challenges Blending stevia with sucrose: QDA of 10% sucrose equivalent Sweetness Drying, astringent after-feel Herbal Bitter aftertaste Bitterness Full cal 50% saving Green-herbal aftertaste Metallic Sweet aftertaste Chemical-medicinal

23. Intense sweeteners – Challenges Blending stevia with sucrose: QDA of 10% sucrose equivalent Sweetness Drying, astringent after-feel Herbal Bitter aftertaste Bitterness Full cal 50% saving 80% saving Green-herbal aftertaste Metallic Sweet aftertaste Chemical-medicinal

24. Intense sweeteners – Challenges Time-intensity, ~8% SE 100 RESPONSE (% of peak) 80 STEVIA 60 ASPARTAME 40 SUCROSE 20 0 TIME (arbitrary units) *Source: Prakash, DuBoiset al, 2008, Food & Chemical Toxicology, 46/7S:S75-S82

25. Lemon/lime beverages: sensory panel results (n=20-30) Stevia sweetened samples 4.5 4  Samples with 2.5% and 3.5% erythritol scored significantly better than stevia control (0% ERT) and were closest to the sucrose control 3.5 3 2.5 Difference from 8% Sucrose 7 point scale 2 1.5 1 0.5 0 0% ERT 0.5% ERT 1.5% ERT 2.5% ERT 3.5%ERT 8% Sucrose Stevia Control Control Sweetness Quality Overall Flavor Mouthfeel Aftertaste

26. Reduction of Stevia sweetness lingering All samples at 7% SEV Stevia Stevia + 2.5% erythritol Sucrose

27. The added value of sweetness reformulation Improved dental health REDUCED CALORIE PRODUCTS Replacement of sugars Polyols Improved glycaemic control

28. Muffins challenge solution Reference Test 1 Negative control 30% sugar reduced Taking out sugar : muffin collapses Positive control Full sugar Test 2 30% sugar reduced with rice starch and oligofructose

29. Sugar out, fibre in … 30% sugar reduction in shortbread cookies Oligofructose has a sweetness profile similar to sucrose but less sweet (30%)

30. Sugar out, fibre in … • Taste of the reduced sugar cookie is quite close to the reference (slightly less sweet) • Hardness is slightly lower (328 versus 398*) • Colour is a little darker Sugar 30% sugar reduced

31. Shortbread cookie: No Sugar added challenge solution Test 1 Test 2

32. Light chocolatespread CALORIE CALORIE 500 500 Control Light - skimmedmilk 47 2 milkpowder- 57 sucrose 13.3 - maltodextrin 13 Water 400 400 Water 44% Protein 4,5% Glucides 64,5% 20 hazelnutpaste20 6 cacao powder 6 300 300 Protein 6% 14 oil- 1 lecithin- Glucides 33% 200 200 Lipids 29,3% Lipids 15% - xanthan 0.2 - aspartam 0.2 - salt 0.3 100 100 0 0

33. Conclusions • Today, there is a growing interest, both among consumers and public policy makers, in improving the nutritional quality of foods in support of healthy eating. • Food ingredient manufacturers are active at the forefront • taking industry initiatives to respond to these trends • developing strategies to help food manufacturers both to reduce calories and improve liking characteristics of food • Meeting these demands is not simple. Fats and sugars have numerous taste and technical functionalities. Simply removing fats and sugars is impossible, leaving foods that are not accepted by consumers.

34. Conclusions • Ongoing search and research to develop new solutions is a highly complex process and still much in progress • Address main health concerns • Resolve application challenges • Satisfy evolving consumer needs and expectations • When developing European regulations, decision-makers must fully take account of the technical implications of aspiring to improve the nutritional qualities of food.