AAK Working With Food Manufacturers to Support Saturated Fat Reduction Pledge

 Breaking News
  • Building the Unilever of the Future Unilever has announced the next steps in its transformation into a simpler, more agile and more focused business. The changes are designed to further drive long-term performance and shareholder value, and build upon the company’s Connected 4 Growth programme. Unilever will simplify its corporate structure. This entails moving from two legal entities – Unilever NV and [...]...
  • Irish Whiskey Association Welcomes 14% Increase in Exports in 2017 Irish whiskey exports recorded a 14.2% increase in value in 2017, according to the Central Statistics Office’s (CSO) 2017 Trade Statistics report. Irish whiskey is exported to over 135 international markets. The category saw a 16.7% increase in exports to the US, its largest export market; a 15.7% increase in exports to Canada and 9.2% increase in [...]...
  • 1 in 5 Meals Eaten Out of Home as European Consumers Favour Service Over Home Cooking More flexible menus and an increase of meal occasions from breakfast and all day brunch through to dinner has led to a €4.1 billion increase in food service sales in 2017 to €335.9 billion according to a new report launched by IRI GIRA Foodservice. One in five meals (18% of all meals) are consumed outside the [...]...
  • Nestlé UK & Ireland Cuts More Than 60 Billion Calories in Just Three Years The amount of sugar in Nestlé’s UK and Irish products has been reduced by more than 2.6 billion teaspoons since 2015 thanks to an ongoing, intensive programme of innovation and reformulation. A report, issued by Nestlé, reveals that more than 60 billion calories have also been removed from Nestlé UK & Ireland’s portfolio in the [...]...
  • Müller Targets New Segments of UK Yogurt Category Müller UK & Ireland has announced two new yogurt products as it continues to develop, manufacture and market a new generation of branded yogurt and desserts products. The dairy company, which is the Official Yogurt of British Athletics*, has revealed Müller Quark Yogurt and Müller Corner Lactose Free*, with both products launching in March and May [...]...

AAK Working With Food Manufacturers to Support Saturated Fat Reduction Pledge

AAK Working With Food Manufacturers to Support Saturated Fat Reduction Pledge
August 15
11:30 2014

AAK (UK), the UK’s leading manufacturer and supplier of fats and functional ingredients, is helping food manufacturers and retailers to reduce the saturated fat content of their products, enabling them to commit to the government’s ‘Responsibility Deal Saturated Fat Reduction Pledge’.

Public Health Minister, Jane Ellison, launched the pledge in October 2013 as part of a drive to cut the amount of saturated fat in food. According to the recent National Diet and Nutrition Survey, undertaken by the Food Standards Agency, there is clearly much work to be done. The survey reported that the ‘mean intake of saturated fat exceeded the DRV (no more than 11% food energy) in all age/sex groups. For example, mean saturated fat intake for adults aged 19 to 64 years was 12.6% food energy.

Manufacturers and retailers responsible for producing half of the UK’s food have committed to the pledge to date.

High consumption levels of saturated fat are associated with cardiovascular disease and strokes. In the UK, coronary heart disease is responsible for one in six male deaths and one in nine female deaths. Cutting the amount of saturated fat by 15% could prevent about 2,600 premature deaths each year.

However, many consumers are now focusing on limiting sugar and increasing protein in their diet rather than on reducing their fat consumption. When saturated fats are reduced in recipes, sugar is often increased to compensate for taste. This causes a potential problem for manufacturers trying to balance consumer demand with government initiatives.

“The best way for food manufacturers to reduce saturated fats is to reformulate their recipes,” says John McAughtrie, Customer Innovation Director at AAK. “This can be achieved by including less fat, or by using different types of fat. However, this has to be done without compromising on taste or texture and we support our customers by finding bespoke solutions for their recipes.”

He continues: “One of the key ways we can help is to replace butter in our customers’ recipes. Butter is very high in saturated fat, but we have products, such as our pumpable shortenings, that can be used across a range of products.”

AAK’s Akoblend range can be used to fully replace butter, providing healthier options. It can also be utilised as a partial substitute in ‘butter enriched’ products, or incorporated into products to upgrade the taste of standard margarines for a richer flavour, but without the increased cost of butter.

AAK works with customers to reformulate their recipes with ingredients, such as Akoblend, to move their products from the ‘red’ or ‘high’ traffic light label to an ‘amber’ or ‘medium’ traffic light label. Food traffic light labels are used to quickly inform consumers about the levels of fat, saturated fat, sugar and salt in a given product.

“We work incredibly closely with manufacturers, testing recipes with reduced saturated fats for taste, mouth feel and shelf life,” he says. “We have our own laboratories, but often work on-site with our customers.”

The result is a partnership dedicated to reducing saturated fat whilst delivering high quality, tasty products.

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • March 15, 2018Coffee & Tea Russian Expo
  • March 18, 2018ProWein
  • March 21, 2018World Olive Oil Exhibition
  • March 28, 2018FOOD INDUSTRY
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here