tno food and nutrition -...
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New technology for taste and quality TNO Food and Nutrition 14 November 2014
Dr. Ronald Visschers Dr. Anneke Martin Ir. Martijn Noort [email protected]
Dutch Organization for Applied Scientific Research
TNO: Nederlandse Organisatie voor Toegepast Natuurwetenschappelijk Onderzoek
Seven (7) major research themes:
Healthy living Industry innovation
Defense, safety and security
Transport and mobility
Information society
Energy
Built environment
Expertise centers:
Earth, environmental and life science
Behavioral and societal science
Technical sciences
MULTIPLE REFORMULATION, an open innovation platform, reaching from ingredient to consumer
Typ
e
aw Products Multiple
reformulation
Model system
ingredients
I aw < 0.3
biscuit fat, fibers, sugar flour, fat, sugar,
water
II aw 0.7-0.9 cake, honey
cake
fat, protein,
sugar, fiber
tbd, wheat & rye
III aw 0.7-0.9
vegetarian
product, filet
protein, salt, (fat) plant protein,
gluten/fibers,
water, salt
IV aw >0.9
ragout fat, salt, starch water, flour, salt,
fat
Innova quantifies major food trends
• With the Innova database it is possible to track which health topics are communicated
more often on new product launches (NPLs).
• For instance, gluten free as a positioning is booming in Asia.
4 Slide courtesy of P. Mannion, Innova Market Insights
Where is sugar reduction emerging
• The development on sugar reduction claims per region is still in different phases.
• In Australia the penetration is high but not growing, opposite of the Middle East.
EMERGING
MATURED
5 Slide courtesy of P. Mannion, Innova Market Insights
Soft drinks biggest category for reduced sugar claims
• In 2013, 22% of the soft drinks launches tracked has a sugar related claim.
• Confectionery shows the 4th highest penetration of sugar reduction launches.
6 Slide courtesy of P. Mannion, Innova Market Insights
No-added-sugar gaining momentum
• While sugar free is still the most tracked sugar claim among global confectionery
launches, 6.6% in 2013, no-added-sugar is showing impressive growth.
• This claim is more in reach, especially when made from natural ingredients.
Slide courtesy of P. Mannion, Innova Market Insights
Is there 1 single ingredient that can replace all functionalities of sugar?
How generic is sugar functionality and sugar replacement?
How to study sugar reduction while maintaining product properties and sensory acceptance?
Sugar has more functionality than just sweetness
Role of sugar
Taste
Aroma
Colour
Texture
Maillard products, caramelisation
Network formation, bulking, crystallization viscosity (flow behaviour), sugar induced thickening
Effect of type of sugar on the baking volume of ginger bread The type of sugar influences the melting temperature and therefore the structure and sensory properties of the ginger bread
1000
10000
100000
0.0001 0.001 0.01 0.1
deformation (-)
ha
rdn
es
s/ s
tre
ng
th G
'(P
a)
Effect of sugar replacement on texture and flow properties of caramel
Way of Working: Food applications & Models
Food model
Application
Food ingredient interaction models
Strength of gels from blood plasm/whey protein mixtures
0
10000
20000
30000
40000
50000
60000
0 10 20 30 40 50 60 70 80 90 100
% whey protein in mixture
Ma
xim
al fo
rce
(g
/cm
2)
10
110
210
310
410
510
Data calculated by means of TNO model
Experimentally measured data
G' (P
a)
texture analysis, sensory panel
rheology, microscopy, thermal behaviour
theoretical models, e.g. Bruggeman, Hansen
physical stability, sensory
Physical quantification
Ingredient interactions
Predict ingredient interactions
Food properties
Database sugar alternatives
Overview relevant measurable properties (physical, chemical) with
regards to sugar functionality
Class/Type Functionality
Sugar – role to induce thickening & form a network
Sensory – hardness & sweetness
0
2
4
6
8
10
shininess_a
glassines_a
sweet_t
butter/creamy_t
chemical_tsweet_aft
stickiness_tx
hardness_tx
stringiness_tx
polyol
artificial fiber
ref
natural fiber
carbohydrate
reference
polyol
artificial fiber
natural fiber
carbohydrate
Essential product properties
Hardness
Sweetness
Stand-up
Stickiness
Texture – instrumental hardness
100
1000
10000
100000
1000000
0.0001 0.001 0.01 0.1
deformation (-)
G' (P
a)
ref artificial fiber polyol
natural fiber carbohydrate
Hardness is important for eating properties, e.g. bite and chewability
Hardness is given by G*, complex modulus
Using dynamic
oscillation (small
deformation)
Detailed structure
information
Sensory hardness predicted by physical parameters
Validation of sensory results with quantitative physical analysis
Practical stability study
Limit for good quality
0
0.001
0.002
0.003
0.004
0.005
0.006
0.007
0.008
1
cre
ep
co
mp
lia
nc
e (
1/P
a)
ref
polyol
artificial fiber
natural fiber
carbohydrate
Quantification of practical QC method by
fundamental rheological parameter
Summary
Protein – sugar (substitutes) interactions and physical properties
of sugar (substitutes) determine texture of confectionary product
Using the approach of food models sugar functionality can be
studied leading to optimally chosen sugar substitutes
Sugar reduction in confectionary products can be achieved using
different sugar substitutes
Product quality (taste, texture) is similar to reference product
More than 1 solution was found for particular confectionary
product!
Take home message
Functionality of sugar is multiple!
Solutions for sugar reduction are product specific and ask for tailor
made solutions.
Sugar reduction is possible with sugar substitutes taking into account
not only taste, but also texture and ingredient interactions.
Choice for sugar substitutes and amount of sugar reduction is a game
between industry, government and consumer.
Complex role of sodium
Salty taste, overalltaste enhancement, masking off-tastes
Physical properties of proteins, gluten strengthAffects dough processabilityand bread qualityRegulates fermentation,chemical leavening
Preservative against microbial growth
PROCESSING & PRODUCT QUALITY
SHELF LIFE & SAFETY
TASTE PERCEPTION
Salty taste, overalltaste enhancement, masking off-tastes
Physical properties of proteins, gluten strengthAffects dough processabilityand bread qualityRegulates fermentation,chemical leavening
Preservative against microbial growth
PROCESSING & PRODUCT QUALITY
SHELF LIFE & SAFETY
TASTE PERCEPTION
Principle of sensory contrast
Pulsed delivery of salt
solution
enhances taste intensity
(Meiselman & Halpern,1973)
Area gain for pulsed taste delivery
Area continuous taste delivery
Time
Taste intensity
Interval
Continuous taste delivery
Time
NaCl (%)
Pulse
Salt reduction in bread without loss of taste
0
10
20
30
40
50
60
70
80
0,8 0,9 1,0 1,1 1,2 1,3 1,4 1,5 1,6 1,7 1,8 1,9 2,0 2,1 2,2
NaCl (%fb)
Sa
ltin
ess
homogeneous salt distribution 1:1 heterogeneous salt distribution ~1:10
28% reduction
Noort, Bult, Stieger, Hamer, J. Cereal Science 2010 WO 2009/108058 & WO 2009/108057
n=64*2
Current TNO contract research activities: product specific solutions (in progress)
Concentration contrast based on particles (as ingredient)
salty “spots” to boost saltiness perception
Dough layers with different salt content
Time Time
NaC
l (%
)
NaC
l (%
)
Towards healthy deep-fried battered snacks
Multi-texture products with a crispy outer layer are highly appreciated
by consumers
Strategies for oil reduction focus on: retention of moisture in fried
crust (loss crispiness), ingredients solutions, alternatives to deep-fat
frying
Superheated Steam for fat reduction Innovative process for food products with a healthier composition
Superheated steam (SHS)
Atmospheric steam of 180 C, without pressure increase
Dry steam
High heat transfer
Possible to dry, fry, bake or roast
SHS is alternative for e.g.
Deep fat frying
Hot air frying
Steam temperature range: 100-400 °C!!
Advantages SHS
Good qualities
Little / no fat
Shorter frying times
Battered shrimps
Chicken nuggets: SHS versus oil frying
sensory
: crispin
ess
Similar texture at different fat content!
Taste@Home Conjoint study by WUR-DLO
Objectives
Measure impact of product recipe and various claims on consumer liking (as a measure for acceptance)
● Flexible multi-client design, in-home testing
● Reformulated and conventional products
● Claims: ‘Less salt’, ‘Less sugar, same taste’, ‘Dutch origin’, health claim, ....
● Per partner/product (incomplete) factorial design, different products eaten twice a week, for 8 weeks
● Conjoint analysis (multivariate technique): average importance of factors and utilities (preferences) of the levels for each consumer; segmentation, including tasting
Results compared with taste test: central location test CLT
Bread product
Factor 1 Recipe
- conventional
- 30% less sugar
- whole-grain
Factor 2 Claim sugar
- no claim
- 30% less sugar
- less sweet
- only contains natural rye
sugars
Factor 3 Claim calories
- no claim
- 30% less calories
Factor 4 Claim fibres
- no claim
- fibre enriched
Research questions ● High sugar content is a problem:
Are consumers aware?
● More knowledge needed on impact of:
o substitute ingredients
o different claims
Taste@Home Conjoint study by WUR-DLO
Design
Results T@HC
Recipe more important
driver for liking than claim
Product formulation influenced product
liking most, conventional was preferred
No significant effects of the claims,
most clear (negative) effect of ‘less
sweet’
These results indicate that for this
product sensory quality more important
than claim for successful reformulation
Courtesy of [email protected]
Technology and consumer Liking learnings applied In A-branded products
Take Home Messages
Technology is available for reducing sugar, salt and fat at the
same time
Home Use Tests provide valuable feedback on importance of
technical qualtiy
For more information and details, please contact:
Joost Blankenstijn [email protected]
Business Development Manager
Healthy Living, TNO Zeist
Ronald Visschers [email protected]
Healthy Living, TNO Zeist
Jan Pieter van
der Lugt
TNO Food and
Nutrition
34
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