Challenges to the Research Labs in Reformulating Reverse-Engineering the Food Product for Improved Health FoodResearchlab

1
CHALLENGES TO THE RESEARCH LABS IN
REFORMULATING/ REVERSE-ENGINEERING THE FOOD
PRODUCT FOR IMPROVED HEALTH
An Academic presentation by Dr. Nancy Agens,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
2
Today's Discussion
OUTLINE
In Brief Introduction Fat Reformulation Salt
Reformulation Conclusion
3
In Brief
The methods and evolution of continuous process
and products that incorporate technical and
economic criteria to satisfy customers demand,
and safeguard ecosystem is the biggest challenge
in the broad context of global change. Reformulati
ng/reverse engineering is useful in various
fields it commonly refers to the process that
consists of designing manufacturing conditions
according to desired end-product properties. For
reformulating/ reverse-engineering to undergo
the food product for improved health, we have
more experts. The Food research lab will help to
deliver more specific services like new product
development, food consulting services etc.
4
Introduction
Enormous adsorption of energy, salt, saturated
fat and sugar leads to a high risk of diseases,
such as cardiovascular diseases, diabetes and
cancer. The World Health Organisation claims the
private sector to advance the food supply and
reduce the level of unwanted energy density,
cholesterol, saturated fat, and extra added
sugar in their products. Reformulating has been
huge on the list of public health and food
consultancies. Reformulating/reverse engineering
is defined as the Discount of the amount of
harmful nutrient in refined foods. Contd..
5
The particular challenges

• Possible food science and technology to enhance
  the new food product
• development.
• Fat reformulation
• Salt reformulation

Contd..
6
Each of these is brought with particular
challenges in terms of the impact of the
nutritional modification on Flavour and consumer
acceptability, Demand of the product, Factors
affecting product safety, Shelf life. The
resulting matrix is a complicated one, and broad
information is available on each modification of
individual nutritional improvement opportunities
versus the effect of each of these on new
product development in food industries. However,
it is necessary which can be used as a tool kit
when corresponding with nutritionists and other
colleagues in the food community.
7
Fat Reformulation
Fat reduction/ reformulation can be replaced by
various products like, by adding protein,
carbohydrate, non- metabolic lipids, air and
waters.

• The changes of fat with protein and
  carbohydrate-based has been a significant area
  of activity for the innovative
• food companies, and Results have been mixed with
  a fair degree of success achieved in areas such
  as baked goods and specific group of dairy
  products.

Contd..
8
The particular characteristics of fat are such
that substitute of fat with protein and
carbohydrate in those products where its physical
characteristics supply fundamentally to the
composition and processing characteristics of the
product, such as fried products, biscuits and
chocolate, is not technically feasible. Cost of
the reformulation is often higher than that of
the fats being replaced. By concluding, fat
reformulation is a well-established technology,
but value and service limit its usage in food
product development companies.
Contd..
9
(No Transcript)
10
Salt Reformulation

• It is a known source that it has to prove a
  virtual moment to match the flavour
  characteristics of salt, both in absolute terms
  and also in terms of its ability to enhance
  other flavours within a food system.
• The use of potassium chloride is a well-settled
  method. Still, its extract is not always
  standard and often transmit
• bitter tastes to the food in which it is used, as
  well as
• being naturally more expensive than salt.
• Contd..

11
The objection in this field of food consulting
services, if the salt reduction is desired, it
is like a more desirable solution to
progressively reduce the amount of salt in
reformulated diet in stages and develop the
consumer to accept lower salt levels.
12
Conclusion
Product reformulations, for example, reduction of
salt, fat or sugar content, represent
significant challenges for food manufacturers,
but f ood research lab can help to overcome these
challenges. For this purpose, with the use of
scientific methods, a food research lab is built
with which the properties of a product and any
changes to them can be objectively qualified and
quantified. In this way, b everage product
development and innovation can be accomplished
in a much faster and more goal-orientated way,
putting manufacturers in a better position to
conquer their market.
13
Contact Us
UNITED KINGDOM 44- 74248 10299 INDIA 91
9566299022 EMAIL info_at_foodresearchlab.com