FDBusiness.com

AAK Working With Food Manufacturers to Support Saturated Fat Reduction Pledge

 Breaking News
  • Danone Invests in Deep Ocean Bottled Water Danone Manifesto Ventures, the corporate venture unit of Danone, has taken a minority stake in the Hawaii-based company Kona Deep. Kona Deep is creating a new category of premium water with its unique deep ocean water, sourced 3,000 feet below the ocean surface in Kona, Hawaii, from a pure source containing natural minerals. Aligned with [...]...
  • Chocolate Versus Cheese Choice Grates on British Consumers New research from Mintel reveals that when asked if they had to “choose between never being able to eat cheese again or never being able to eat chocolate again”, 50% of British consumers say they would never eat chocolate, compared to 47% who would give up on cheese. Meanwhile, a contrarian 3% say they don’t like [...]...
  • Layn Opens Strategic New Location in Europe to Help Support Global Growth in Natural Sweetener Innovation Layn Corporation, a global leader in the vertically integrated production of premium-quality, natural sweeteners, flavours, and botanicals, has opened its European office in Savona, on the northwest coast of Italy. “Our new European office and logistics center places us in a strategic location as we expand globally, and continue to drive sweetener innovation and uphold our commitments [...]...
  • The Zamora Company Moves into American Whiskey The Zamora Company, a Spanish fifth generation, family-owned global wine and spirits business headquartered in Madrid, has acquired an equity stake in Yellow Rose Distilling, a leading American whiskey distiller in Houston, Texas. The Zamora Company is best known for Licor 43, Spain’s leading liqueur brand, as well as Villa Massa Limoncello and a wide [...]...
  • Dunnes Reclaims Top Spot in Irish Grocery Market The latest grocery market share figures from Kantar Worldpanel in Ireland, for the 12 weeks ending 5 November 2017, reveal that Dunnes Stores has returned to the top spot for the first time in nine months, capturing a 22.4% share of the market. David Berry, director at Kantar Worldpanel, comments: “Dunnes Stores traditionally posts a strong performance towards [...]...

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

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • November 28, 2017Fi Europe
  • December 4, 2017Plastics and Paper in Contact with Foodstuffs 2017
  • January 8, 2018RAI Exhibition
  • January 16, 2018Sival Plant Production Trade Show
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements