alternatives to phosphates in foods dr wayne morley, head of food innovation 4 june 2014

Innovation | Nutrition | Regulatory | Safety | Insight

Alternatives to Phosphates in Foods

Dr Wayne Morley, Head of Food Innovation4 June 2014

www.leatherheadfood.com

2© Leatherhead Food Research

Overview of Leatherhead

Established as Research Association in 1919 to carry out research for the UK Food Industry

• Membership of over 1,500 companies

• Independent and confidential

• Staff of 150 scientists & knowledge experts

• 110,000 sq feet of laboratories, pilot plant, training and conference facilities



Some of our Members

http://www.cargill.com/

http://www.food.gov.uk/

http://upload.wikimedia.org/wikipedia/en/b/b4/Waitrose_Logo.svg

http://www.sfda.gov.sa/En/

http://www.sainsburys.co.uk/sol/index.jsp?GLOBAL_DATA._searchType=0



Key Platforms

Nutrition

Sensory

Regulatory

Innovation

Safety



Design >> Development >> Implementation >> Compliance

Brainstorming & Ideas Generation

Ingredient Functionality

Concept Development

Patent & Literature Reviews

Market Trends

Ingredient Interactions

Product Benchmarking

Development Kitchen

Pilot Plant and Scale-up

Packaging Format

Reformulation

Structure/texture Studies

Product Characterisation

Specifications

Factory Trials

Shelf-life Studies

Foreign Bodies & Taint Analyses

Cooking Instructions

Trouble Shooting

Vitamins, Minerals & Allergens

From Concept to Consumer – Your Innovation Partner

Food Innovation



The Reformulation Challenge

To reformulate foods whilst delivering on the following criteria:• Food safety and stability• Taste, texture and appearance• Label cleanliness• Shelf-life stability• Functionality in use• Ease of manufacturing• Cost in use



Phosphates - Multi Functional Additives

Meat Improve water holding capacity

Meat Binding in formed or restructured products

Protect against oxidation and cooking lossColour stabilisation

Interact directly with meat protein

Processed CheesePhosphates convert cheese casein into

para-caseinate which is acts as an emulsifier

Para-caseinate is soluble and therefore no graininess

Bakery Raising agent

Flour conditionerDough improver



Phosphoric Acid Production

Electrothermal

ExtractionPhosphorus

Acid

Extraction

Purification

Phosphoric Acid

Phosphoric Acid Food Grade

FurnacePhosphorus

Pentoxide

Dilute

Phosphoric Acid



Global Phosphate Rock Reserves

Source: International Fertiliser Development Council, IFDC (2010)



Phosphate Rock Price

Source: World Bank data 2006-2011



Increased Demand for Phosphorus

• Increased population growth (9 billion expected by 2050)

• Per capita increased phosphorus demand due to changing dietary preferences

• Increased demand for non-food crops like biofuels • Need to boost soil fertility in phosphorus deficient

regions



The Peak Phosphorus Debate

Author Estimate of Reserve ( years)

Estimated Year of Depletion

Assumptions

Tweeten 61 2050 3.6% increase in demand

Runge- Metzer At “current” rate of extraction

2083 2.1% increase

Steen 60-130 2058-2128 2-3% increase

Smil 80 2080

Fixen 93 2102 At 2007-2008 production rates

Smit et al 69-100 2078-2109 0.7-2.0 increase in demand until 2050 and 0% increase after

Vaccari 90 2099 At “current rates”

Van Kauwenbergh 300-400 2310-2410 At “current rates”



Phosphates – A Health Risk?

• Ritz et al …”in view of the high prevalence of chronic kidney disease and the potential harm caused by phosphate additives in food, the public should be informed that added phosphates is damaging to health…”

• Could be a link between serum phosphorous levels and cardiovascular disease

• Labelling the content of added phosphates in food may be appropriate



EFSA Response

• Accepted that there is a long known association between elevated serum phosphate levels and cardiovascular morbidity in patients with pre-existing kidney disease.

• Other publications were inconsistent with, or conflicted with, the Ritz review conclusions

• If there is a link between serum phosphorous levels and cardiovascular disease it is not clear if this is owing to the dietary intake of phosphorous in general, or in the form of phosphate additives.

• EFSA Review

http://www.efsa.europa.eu/en/efsajournal/doc/3444.pdf?dm_t=0,0,0,0,0



Re-evaluation Due by End of 2018

Phosphates used as food additives are due for re-evaluation by EFSA by December 31st 2018



Continuing Clean Label Trend

• Free from chemical additives

• Simple ingredients list

• Minimally processed



Should We do Something?

• Yes !

• Assess potential alternatives to phosphoric acids, phosphates and polyphosphates

• A 2 stage 8-month collaborative project funded by industrial partners

• Both end-users and manufacturers/suppliers of phosphate ingredients



Phosphates in the Spotlight

Stage One is a desk-based research devoted to identification of alternative ingredients and/or technologies available on the global market, as well as emerging technologies that may lead to development of alternatives

- Desk based research

- Survey of Leatherhead’s members

- Academic links



Phosphates in the Spotlight

Stage Two will be laboratory-based/kitchen-based/pilot-plant-based project looking at preparation and performance of selected end-products (depending on the participating industrial partners) containing phosphate alternatives; this will include instrumental characterisation, assessment of organoleptic qualities and microbiological evaluation.

Interested?Please email Rachel Wilson [email protected] fora copy of the proposal and for furtherinformation.



Project Status

• Confirmed consortium members from the ingredients and bakery sectors, with interest from the cheese and meat sectors

• Opening consortium meeting at Leatherhead on 30th June

• Places still available!



Any Questions?

Innovation | Nutrition | Regulatory | Safety | Insight

Thank you for your time

Dr Wayne Morley

[email protected]

alternatives to phosphates in foods dr wayne morley, head of food innovation 4 june 2014

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