The contribution of food science to nutrition science through reformulation in the last 50 years and into the future

Munday, Helen S.; Bagley, Lindsey

doi:10.1111/nbu.12286

Cited by 6 publications

(4 citation statements)

References 16 publications

(21 reference statements)

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“…Salt in bread controls the yeast through fermentation and stabilises gluten [ 44 ] and, therefore, impacts on how the dough handles as it moves through modern production lines. Sodium also influences shelf life and the final texture and flavour of the bread [ 48 , 49 ]. However, there is scope for sodium reduction, and in bread, 300 mg/100 g has been tested [ 47 ].…”

Section: Discussionmentioning

confidence: 99%

An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain

Grafenauer¹,

Curtain²

2018

Nutrients

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Bread is a vehicle for a range of nutrients within the Australian diet, but has been the target of negative press. The aim of this study was to examine bread products, particularly white, whole grain and gluten-free loaves, including nutrients, health claims and Health Star Rating (HSR). An audit of four supermarkets and a bakery franchise (2017) was compared with 2014 data. Median and range was calculated for whole grain content, dietary fibre, sodium, protein, carbohydrate and sugar. Of all breads (n = 456), 29% were eligible to make a whole grain claim with 27% very high in whole grain (≥24 g/serve), an 18% increase from 2014. Within loaves (n = 243), 40% were at least a source of whole grain (≥8 g/serve), 79% were at least a source of dietary fibre, 54% met the sodium reformulation target (≤400 mg/100 g), 78% were a ‘source’ and 20% were a ‘good source’ of protein (10 g/serve), and 97% were low in sugar. Despite significant differences between loaves for all nutrients assessed, HSR did not differ between white and whole grain varieties. Compared to 2014, there were 20 fewer white loaves and 20 additional whole grain loaves which may assist more Australians achieve the 48 g whole grain daily target intake.

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Section: Discussionmentioning

confidence: 99%

An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain

Grafenauer¹,

Curtain²

2018

Nutrients

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“…Considering the level of progress to date with the UK's sugar reduction programme (2.9% overall reduction in average sugar content between 2015 and 2018), then this may be a challengealthough more progress was evident for breakfast cereals specifically (reduction of 8.5%) 40 , and there are indications of further reductions, including across different formats. Reformulation efforts to increase dietary fibre in breakfast cereals is also likely to become more important 41 , particularly as the low national levels of fibre intake 29 attract more attention. Interestingly, inclusion of dietary fibre in some of the OTG products in this study was evident, and this may point to further developments to come.…”

Section: Discussionmentioning

confidence: 99%

Breakfast on the go: Evaluating the nutritional content of supermarket products

Yip

Ensaff

2021

Nutrition

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“…[Colour figure can be viewed at wileyonlinelibrary.com] 1960s, 1970s and 1980s, to provide an alternative to animal fats or tropical oils rich in SFA (Eckel et al 2007). The process of partial hydrogenation alters the physical properties of an oil high in UFA, increasing its melting point and providing a firmer texture for use in a range of applications (Munday & Bagley 2017). In part, the use of partial hydrogenation was likely a reflection of the popularity of vegetablederived fats over animal-derived fats in terms of stability, cost, availability and the unique properties these fats could provide, for example, immediate spreadability of margarine from the fridge, compared to the hardness of butter (Eckel et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

Berry

Bruce²,

Steenson

et al. 2019

Nutrition Bulletin

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Interesterification rearranges the position of fatty acids within triacylglycerols, the main component of dietary fat, altering physical properties such as the melting point and providing suitable functionality for use in a range of food applications. Interesterified (IE) fats are one of a number of alternatives which have been adopted to reformulate products to remove fats containing trans fatty acids generated during partial hydrogenation, which are known to be detrimental to cardiovascular health. The use of IE fats can also reduce the saturated fatty acid (SFA) content of the final product (e.g. up to 20% in spreads), while maintaining suitable physical properties (e.g. melt profile). A novel analysis was presented during the roundtable which combined data from the UK National Diet and Nutrition Survey (2012/2013–2013/2014) with expert industry knowledge of the IE fats typically used in food products, to provide the first known estimate of population intakes of IE fats among UK children and adults. IE fats were found to contribute approximately 1% of daily energy across all ages. The major contributors to overall IE fat intakes were fat spreads (~54%) and bakery products (~22%), as well as biscuits (~8%), dairy cream alternatives (~6%) and confectionery (~6%). Increasing use of IE fats could contribute towards reducing total SFA intakes in the population, but would depend on which food products were reformulated and their frequency of consumption among sub‐groups of the population. Studies comparing the effect of IE and non‐IE fats on markers of lipid metabolism have not shown any consistent differences, either in the fasted or in the postprandial state, suggesting a neutral effect of IE fats on cardiovascular disease risk. However, these studies did not use the type of IE fats present in the food supply. This issue has been addressed in two studies by King's College London, which measured the postprandial response to a commercially relevant palm stearin/palm kernel (80:20) IE ‘hard stock’, although again no consistent effects of the IE fat on markers of lipid metabolism were found. Another study is currently investigating the same IE hard stock, consumed as a fat spread (blended with vegetable oil), and will measure a broader range of postprandial cardiometabolic risk factors. However, further long‐term trials using commercially relevant IE fats are needed. Subsequent to the roundtable, a consumer survey of UK adults (n = 2062; aged 18+ years) suggested that there is confusion about the health effects of dietary fats/fatty acids, including trans fats and partially hydrogenated fats. This may indicate that providing evidence‐based information to the public on dietary fats and health could be helpful, including the reformulation efforts of food producers and retailers to improve the fatty acid profile of some commonly consumed foods.

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The contribution of food science to nutrition science through reformulation in the last 50 years and into the future

Cited by 6 publications

References 16 publications

An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain

An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain

Breakfast on the go: Evaluating the nutritional content of supermarket products

Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

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