FDBusiness.com

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

 Breaking News
  • Mondelēz International Invests $200 Million in Czech Biscuit Plant to Accelerate Growth in Europe Mondelēz International has invested $200 million since 2014 in its Czech Republic-based Opava biscuit manufacturing facility, which employs nearly 1,000 people and produces Power Brands like Oreo, belVita, Milka and Cadbury, for the European market. The investment builds on Opava’s proud heritage of more than a century as a biscuit-making centre and supports the company’s [...]...
  • European Soft Drinks Industry Generates Revenue of €185 Billion A recent study illustrates how the European soft drinks industry is rooted in the European economy and boosts progress throughout its value chain. The sector generates €185 billion revenue – equivalent to 1.24% of EU GDP – indirectly supports 1.7 million jobs and delivers almost €30 billion in tax contributions to EU member states. The industry [...]...
  • Packaging Automation Help Seal in Freshness When Funky Nut Company, a small business manufacturing creative, healthier alternative peanut butters, were looking at developing their product range and tapping into the snack packs market, they needed a solution to seal in the freshness. Wanting a British manufacturer with reliable products and great service, Packaging Automation ticked the box from day one. Being new [...]...
  • GEA Develops a Large Rotary Lobe Pump For Sensitive Products GEA is expanding its NOVALOBE pump range with the large-volume GEA Hilge NOVALOBE 60. The robust rotary lobe pump is specifically designed for pumping and dosing highly viscous media, also with large particles. This new development meets the hygiene standards of the EHEDG guidelines for applications in the pharmaceutical, chemical and food industries. GEA Product Manager Ulla Främke [...]...
  • Barilla to Invest €1 Billion Over 5 Years Barilla, the world’s largest pasta company, expects to invest about €1 billion over five years on its industrial assets. About 60% of the investments will be aimed at boosting competitiveness and sustainability by improving processes and technologies, while over 40% will support innovation and geographic expansion. The expansion of the plant near Parma in Italy [...]...

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

  • June 17, 2018The Excellence of Italian Food and Wine (Bellavita Expo)
  • June 25, 2018Packaged., The 7th Global Summit
  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 15, 2018iba
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements