FDBusiness.com

Reformulation revolution: Trans fatty acids records big drop in UK foods since 2007

 Breaking News
  • Younger British Consumers Turn Over a New Leaf on Tea New research from Mintel reveals that as many as 37% of British consumers aged 25-34 have drunk 5-6 different types of tea at home or in the workplace over the past month*, compared to just 3% of those aged 55+. Furthermore, Brits aged 25-34 are the most likely to drink every variety of tea tracked by [...]...
  • Irish Consumer Confidence Hits New High Consumer confidence in Ireland has hit its highest level since the recession and is now the fourth most confident country in Europe, according to the latest Nielsen Global Survey of Consumer Confidence and Spending Intentions. The Republic of Ireland’s Consumer Confidence Index score – which measures attitudes each quarter on topics including personal finances and job prospects [...]...
  • Fifth Acquisition For Frutarom in 2017 Frutarom Industries, one of the world’s 10 largest companies in the field of flavours and natural specialty fine ingredients, continues its momentum of acquisitions and the implementation of its rapid and profitable growth strategy by agreeing to purchase of 100% of the shares of the UK company Flavours and Essences (UK) Ltd (F&E) for approximately [...]...
  • Market-leading Food Contact Conference, Plastics & Paper in Contact with Food – 4-7 December, Berlin Over 200 experts from across the food contact industry will come together in Berlin, Germany from 4–7 December 2017 to attend Smithers Pira’s Plastics & Paper in Contact with Foodstuffs (P&P) –http://www.food-contact.com/plastics-paper. With the European Commission having recently published EU regulation 752/2017 amending EU Regulation 10/2011 on plastic materials and articles intended for food contact, all [...]...
  • Croxsons’ Stunning Black Bottle For 6 O’Clock Gin’s Limited Edition Debut Leading glass packaging company Croxsons has supplied Bristol based distiller, 6 O’Clock Gin, with a stunning black bottle for their first limited edition gin product – the Brunel Edition. Since Bramley & Gage’s partnership with Croxsons for the re-launch of their 6 O’Clock gin, the Brunel Edition is the first limited edition gin for 6 O’Clock [...]...
  • Carlsberg Group Remains on Course Carlsberg Group has announced organic and reported net revenue growth of 2% to DKr31.77 billion (€4.27 billion) for the first half of 2017 although group beer volumes fell organically by 3%, chiefly due to a decline in Russia. Operating profit was up 15% organically, with all three regions – Western Europe, Eastern Europe and Asia [...]...

Reformulation revolution: Trans fatty acids records big drop in UK foods since 2007

May 07
14:28 2013

 UK government survey has found levels of trans fats in a range of processed foods has fallen considerably since 2007 thanks to industry reformulation efforts.

Now it is mainly naturally occurring trans fats that are found in UK foods as artificial trans fats were cut around 75% since 2007.

Natural trans fats are derived from ruminant animals such as cows and lambs and can occur in meat and dairy products.

The more common artificial trans fats come from industrial hydrogenation of vegetable oils and were previously widely used in processed foods for shelf-life, taste and texture purposes until a 1990s report linked trans fat rich diets to increased risk of coronary heart disease.

Where are levels highest?

A consortium that included the Institute of Food Research and a division of UK government’s Department of Health last week published an analysis of trans fat levels in 65 samples of various foods including pizza, garlic bread, confectionery, snacks, fats and spreads.

They found that concentrations of trans elaidic acid, the most predominant artificial trans fat, averaged at 0.2g/100g of food. Levels from six food categories including butter and battered cod collected in 2007  found an average elaidic acid concentration of 0.08g.

The highest concentration in the latest survey was found in cod fried in batter from takeaways followed by chips in takeaways.

The next highest levels were in dairy ice cream, garlic and herb baguettes, spreadable butter and pizza.

Natural trans fats: Health risk?

The report said: “The results show that levels of artificial trans fats in processed foods have reduced considerably

 

compared with previous analyses of similar foods carried out over the last 20-30 years where available. Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources).”

“The health implications of ruminant trans fatty acids compared with industrial trans fatty acids are not clear but the low levels found in this survey are unlikely to be associated with increased risk of coronary heart disease.”

Removing trans fats

Over the past decade, the industry has been voluntarily working on removing trans fatty acid. Removal strategies have included using blends of oils such as palm, sunflower or rapeseed oil and processing techniques such as fractionation and interesterification.

In 1994, the UK Department of Health recommended that trans fatty acid consumption should not be above 5g/day or 2% of food energy.

A  study published last year found that US population between 2003 and 2006 averaged 1.3g per person per day.

The UK’s Foods Standards Agency (FSA) found in 2007 that industry reformulation efforts had reduced trans fats to a minimum of 1% of food energy.

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 11, 2017drinktec
  • September 13, 2017FI Asia
  • September 19, 2017PROCESS EXPO 2017
  • September 22, 2017Global Summit on Food & Beverages
AEC v1.0.4

The Magazine

F&D Business Preferred Suppliers

Advertisements