FDBusiness.com

Great Tasting Low-fat Cheeses and Cakes Could Soon be on the Menu

 Breaking News
  • Kerry Group Benefits From Unique Business Model Kerry Group, the global taste, nutrition and consumer foods business, has reported a 3.1% increase in revenue to €6.6 billion for the year ended 31 December 2018, reflecting strong volume growth and contribution from acquisitions, partially offset by adverse currency movements. Business volumes grew by 3.5% and pricing decreased by 0.5% against a backdrop of [...]...
  • Premier Foods Discontinues Ambrosia Sale Process Premier Foods has decided not to proceed with the potential disposal of its Ambrosia brand. A number of parties expressed interest in the business, and since the New Year Premier Foods has been engaged in detailed discussions with a small group of potential buyers. However, the Premier borad has concluded that in the present business [...]...
  • Heineken Maintains Strong Top Line Growth in 2018 Heineken achieved organic net revenue growth of 6.1% to €22.471 billion in 2018, with a 4.0% increase in total consolidated volume and a 2.0% increase in revenue (beia) per hectolitre. Operating profit (beia) rose organically by 6.4% to €3.868 billion but the operating profit margin (beia) slipped by 17 bps to 17.2%. Net profit for [...]...
  • Another Year of Progress For Nestlé Nestlé has reported a 2.1% increase in sales to SFr91.4 billion (€80.6 billion) for 2018 with organic growth of 3% and group RIG of 2.5%, which was at the high end of the food and beverage industry, helped by faster innovation and successful new product launches. 2018 organic growth was supported by stronger momentum in [...]...
  • Fast-growing Asia Maternal Nutrition Market to Boost Demand For Dairy ingredients and Formula Maternal nutrition is a hot new opportunity in emerging markets, according to the latest report from food and drink experts, Zenith Global. In many parts of Asia, the concept of optimal nutrition during the first 1,000 days of a baby’s life (from conception to two years old) is capturing the attention of mothers and their [...]...

Great Tasting Low-fat Cheeses and Cakes Could Soon be on the Menu

Great Tasting Low-fat Cheeses and Cakes Could Soon be on the Menu
July 11
10:45 2014

Low-fat cheeses and cakes that are just as tempting as full-fat equivalents could be heading for supermarket shelves, thanks to fresh insights into how proteins can replace fats without affecting foodstuffs’ taste and texture.

Funded by the Engineering and Physical Sciences Research Council (EPSRC), a team at Heriot-Watt University and the University of Edinburgh has produced modified proteins that easily break down into micro-particles and therefore closely mimic the behaviour of fats during food manufacture. The proteins will enable food manufacturers to remove much of the fat used in their products without compromising on product quality.

Protein-for-fat substitution is not a completely new idea, but to date it has been restricted to products such as yogurts. In cheeses and cakes it has proved less successful in ensuring the authentic taste and texture vital to consumer satisfaction, mainly because proteins could not mimic the behaviour of fats closely enough.

By studying the proteins’ chemical structure, the team has developed a detailed understanding of how they behave when they are heated or undergo other food manufacturing processes. This has provided the basis for modifying proteins so that they can be used as effective fat substitutes. The proteins could encourage development of a wider choice of low-fat foods, helping consumers to eat more healthily and reducing obesity in the UK and elsewhere.

The team has achieved particularly promising results in using proteins to replace eggs, an ingredient commonly used as a gelling agent in bakery items. Such substitution not only cuts fat content; because eggs can be subject to significant price volatility, it could also cut the cost of products and so encourage consumers to eat more healthily.

The research will now be taken forward by project partner Nandi Proteins, who will use the findings to extend their range of proteins with a view to food manufacturers incorporating them in new low-fat products that could start reaching the shops within two years.

As part of a Technology Strategy Board-supported Knowledge Transfer Partnership, the research team is now also developing a computer model to help food manufacturers pinpoint the optimum level of protein-for-fat replacement for particular products.

Dr Steve Euston of Heriot-Watt University, who has led the project, says: “We’ve paved the way for the development of modified proteins that, by closely mimicking fat, can be used to produce a wider range of appealing low-fat foods. The result could be important health benefits, as well as a reduction in the burden on the NHS caused by obesity and other weight-related health problems.”

Lydia Campbell, Chief Technology Officer for Nandi Proteins, says: “EPSRC funding allowed the scientific investigation of the underlying science of Nandi technology, and the outcomes will add significantly to the confidence with which the technology can be deployed across the UK and internationally. The outcomes of this research will also serve to broaden the innovation of our product range, and to compete with international companies.”

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements