Conference On PDF
Conference On PDF
Conference On PDF
doi:10.1017/S0029665112002868
A Meeting of the Nutrition Society, hosted by the Scottish Section, was held at Kings College Conference Centre, University of Aberdeen
on 2627 March 2012
The role of the food industry (retailers, manufacturers and food service) in helping consumers
eat healthily and sustainably has been receiving considerable attention in recent years. This
paper focuses on the challenges facing the food industry and the role of food reformulation in
meeting these challenges, through the lens of a public health nutritionist. Attention has been
heightened by the Governments Responsibility Deal, launched in early 2011 by the Department of Health (England), by the UKs engagement with the global food security and food
supply sustainability agendas and by the Government Office of Sciences Foresight report. The
Responsibility Deals food network has to date focused on reduction of trans fatty acids, salt
and calories and out-of-home calorie labelling (in food service settings). New pledges are
expected soon on increasing fruit and vegetable intakes. Reformulation is a major feature of the
Responsibility Deals approach, and along with other approaches such as portion control,
choice editing and information provision, there is potential to increase the breadth of healthier
choices available to the public. With the exception of fruit and vegetables, the emphasis has
been almost exclusively on aspects of the diet that are in excess for many of the population
(e.g. energy and salt). Evidence of low consumption of some key micronutrients by some
groups of the population, particularly adolescents and young adults, often alongside excess
energy intake compared with expenditure, is all too often overlooked. This paper summarises
the progress made to date, the challenges faced and the opportunities that exist, with particular
focus on reformulation. One of the biggest challenges is the relatively poor understanding
of how to effect positive and long-term dietary behaviour change. The paper concludes that, in
isolation, reformulation is unlikely to provide a complete solution to the challenge of improving eating patterns and nutrient provision, although it is a contributor.
Food reformulation: Responsibility deal: Sustainability: Public health
62
J. L. Buttriss
Table 1. Progress with achieving current UK dietary recommendations. Information extracted from Bates et al.(9)
Recommendation
At least 5 80 g/d
Oily fish
NMES
Fat
Saturates
NSP
Salt
Vitamins/minerals
Average
Average
Average
Average
DRV
35% E
11% E
18 g/d
6 g/d
7
7
3
7
7
7
3 7
NDNS, National Diet and Nutrition Survey; NMES, non-milk extrinsic sugars; DRV, dietary response values.
Food reformulation
63
Table 2. Vitamin and mineral intakes, % below the lower reference nutrient intake. National Diet and Nutrition Survey, Rolling Programme
Years 1 and 2, 20082011 combined; information extracted from(11)
Male
Female
Age, years
410
1118
1964
65 +
410
1118
1964
65 +
Vitamin A
Riboflavin
Folate
Fe
Ca
Mn
K
Zn
Se
Iodine
6
1
0
1
0
0
0
5
0
2
12
8
2
6
7
28
17
11
22
8
10
4
2
1
4
16
11
9
25
5
4
5
1
2
2
18
14
9
31
0
5
1
0
1
2
3
0
8
1
3
14
21
7
46
18
51
31
19
45
21
6
12
3
23
8
11
23
4
52
10
1
2
3
1
3
9
18
1
54
1
, Percentage of the sub-population below the lower reference nutrient intake was > 15%.
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J. L. Buttriss
Table 3. Examples of approaches that can be taken
Others
Technical challenges
Some nutrients have a technical or functional role in foods,
examples being Na and fat. Their removal can require
the utilisation of alternative strategies to substitute for the
function and these strategies can run counter to consumer
desire for clean labels (foods with minimal ingredient
lists) and consumer views on the use of high intensity
sweeteners and other food additives.
Food reformulation
65
Table 4. Menu of options for calorie reduction. Information extracted from Department of Health(22)
Action
Example
Reformulation
Portion size
Development of lower calorie options
Encouraging consumers to choose healthier options
Satiety enhancers
Balance of portfolio/menu/etc.
Salt
From a physiological perspective, many systems in the
body rely on the balance of electrolytes such as Na, K and
Cl. Na is a dietary essential but requirements are far lower
than current intakes. Concerns about the association
between salt intake and blood pressure triggered the Food
Standards Agencys salt campaign (see Wyness et al.(25))
and the drive, in partnership with manufacturers and retailers in particular, to reduce the amount of salt present in
foods. A recent analysis has found that the campaign
achieved a reduction in salt intake of approximately 10 %
across the population; the impact was stronger in women
than men. Over the past 10 years, salt intake in England has
fallen by almost 1.5 g (15 %) towards the target for adults
of less than 6 g/d. In 20002001, salt intake (assessed by
urinary Na measurement) was 9.5 g/d. It has fallen progressively since that time: 9 g in 2005/6, 8.6 g in 2008 and
8.1 g in 2011 (men 9.3 g, women 6.8 g)(26). The Responsibility Deal salt reduction pledge is linked to the Food
Standards Agencys salt targets for 2012, which if achieved
will deliver the removal of 1 g salt from the food supply.
The figures for 2011(26) suggest that half of this reduction
has now been achieved. However, it is interesting to note
that while average intakes in women are now relatively
close to 6 g/d (at 6.8 g/d) average intakes in men are still far
in excess of the target, suggesting the value of exploring
more targeted approaches to salt reduction. The High Level
Steering Group for the Responsibility Deals Food Network
is currently considering next steps and has established a
forum for detailed technical discussions on salt and reformulation.
Salt (NaCl), has long been used as a preservative in
foods as it controls water activity and hence growth of
food poisoning and spoilage organisms. It is also effective
in flavour perception. In bread production, salt controls the
growth of yeast and fermentation rates, makes gluten more
stable and less extensible, and assists in preservation and
reduction of spoilage. In cheese manufacture, salt regulates
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J. L. Buttriss
Table 5. Challenges for salt reduction. Information extracted from Wilson et al.(27)
Category
Meat and meat products
Cheese
Canned fish
Table 6. Strategies for salt reduction. Information extracted from Wilson et al.(27)
Approaches
Small step reduction
Use of phosphates
Use of taste enhancers
Current position
Preference for salt can be adjusted over time and so small step reduction can go unnoticed. This approach
has already been widely adopted and significant achievements have been made; to achieve government
targets, other approaches will be needed as salt reduction limits from a consumer acceptance perspective
are approached
Salt can be reduced by use of highly flavoured spices; particularly successful in sauces to date. Only suited
to applications such as soups, sauces and ready meals; not well suited to bread and cheese
KCl is the most feasible salt replacer currently as it has equivalent antimicrobial effect on typical pathogenic
species and a similar effect on strengthening gluten in bread making. But acceptability is limited by its
pronounced bitter, chemical and metallic taste and after taste, which are difficult to mask. Combination with
monosodium glutamate (MSG) another source of Na, yeast extracts or other flavourings are the most
common approaches. KCl is not being used to any extent in the UK on advice from the Department of
Health (implications in renal health)
Other options are: ingredients naturally rich in mineral salts. Examples are: milk salt derived from the
fractionation of milk (five times less Na than NaCl but may be considered an allergen) work has taken
place with bread, sausages and cooked ham, and is ongoing in cheese; whey permeate (potential allergen
issues) significant reductions in Na have been achieved in cakes and muffins
MgSO4 provides both a salty and a bitter taste depending on concentration and may be an option
for the future
These can reduce the amount of NaCl needed for protein functionality and control of water activity in meat
products but there are maximum legal usage limits
These lack a salty taste themselves but enhance a salty taste when combined with NaCl by activating
receptors in the mouth and throat. Examples include amino acids, MSG, lactates, yeast products. Umami
(a pleasant savoury taste) imparted by glutamate and ribonucleotides e.g. inosinate, has potential in salt
reduction. Tomatoes and onions, especially when roasted, pickled or fermented, convey umami. Other
sources are green teas, seaweed, mycoproteins and mushrooms
Taste enhancers are most likely to work in savoury products and will also have to be included in ingredient
lists, which may influence consumer acceptability (e.g. MSG)
Food reformulation
67
Frying oils
Challenge
The challenge was to provide a more favourable ratio of unsaturated to saturated fatty acids. A 16%
reduction in SFA and improved nutritional profile across the range was achieved by using
rapeseed oil. It necessitated developing a new breadcrumb coating, which also offered better
texture and eating quality. This was a time-consuming process, but developing the improved breadcrumb
was an important milestone in extending the technology to other categories
Reducing SFA: SFA deliver the melting sensation in the mouth associated with butter. It provides a
network of fat crystals that gives firmness to margarine and captures the liquid oil. Reducing SFA results
in a softer product may deform (if in a wrapper) during transport and storage (less of a problem for
margarines packed in tubs but oil exudation can occur when the product is subjected to temperature
cycling). SFA also influence flavour release
Liquid margarines have been developed but require changes in consumer-cooking practices
Typically these are blends of sunflower, rape and palm oils; prices of individual oils can fluctuate and so
blends (and associated fatty acid profile) often change. Change in blend can also change the properties
of the oil e.g. amount absorbed by food. Cheaper blends (higher in palm oil) are higher in saturates
Optimal characteristics: good nutritional profile, long frying time without degradation (i.e. reuse), minimal
risk of oxidation and associated toxic compounds (i.e. low in PUFA), minimal risk of polymerisation
(this increases oil viscosity, increases oil absorption into fried products, produces gums which stick to the
fryer). One way of achieving these optimal characteristics is with a blend that is high in MUFA ( > 70 %),
low in SFA ( < 10 %) and low in PUFA ( < 15%)
Fat
A number of approaches have been used to reduce the
fat content of foods and to improve their overall fatty
acid profile. These include changes in animal husbandry
to produce leaner animals and hence leaner meat; manipulation of the diets of dairy cows to produce milk with less
SFA; removal of fat during processing e.g. trimming meat
during butchery, skimming of milk to remove the cream;
choice of fat-containing ingredients to modify the fatty
acid profile (e.g. selecting a vegetable oil rather than a
ruminant fat), use of structured lipids (interesterification)
and the blending of oils to avoid processes associated with
the production of trans fatty acids during the manufacture
of spreads and margarines, use of new baking technologies
to change the fatty acid profile of pastry or to reduce
the fat content of snacks. The overall contribution of fat
to energy intake is now in line with recommendations
(Table 1) but contribution of SFA remains above
Alternative approaches
High intensity sweeteners, polyols
Hydrocolloids, polyols and other
sugars
Bulking agents, polyols and
dietary fibre
Additives
Additives
Additives
??
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J. L. Buttriss
Acknowledgements
The author declares no conflicts of interest. This research
received no specific grant from any funding agency in the
public, commercial or not for profit sectors.
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