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Tackling obesity: A knowledge-base to enable industrial food reformulation

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journal contribution
posted on 25.06.2020, 12:43 authored by Rania Harastani, Lewis JamesLewis James, Janette Walton, Elliot WoolleyElliot Woolley
In seeking to tackle obesity and metabolic disease, research on reformulating ultra-processed foods has intensified in recent years. Despite numerous publications, information on reformulation may not be accessible to many small and medium sized enterprises (SMEs), because they are generally low-tech with little budget for research and development. This paper presents the development of a knowledge-base that illustrates a holistic approach to food reformulation to provide SMEs with practical information on successful methods to reduce sugar and fat from existing products. This knowledge-base uses recent findings in food reformulation, assesses and evaluates outcomes and presents them in an industrially relevant context. The knowledge-base (which is demonstrated on a working example of sweet American-style muffins) identifies the readiness of various reformulation techniques for industrial application by indicating the consequences of different techniques of reformulation on a products’ nutritional profile, acceptability, quality and processability. Adhering to the sequential process described ensures that processed foods are reformulated using healthier alternatives, comply with food legislations and are suitable to be used on an industrial scale.

Funding

EPSRC Centre for Innovative Manufacturing in Food : EP/K030957/1

History

School

  • Mechanical, Electrical and Manufacturing Engineering
  • Sport, Exercise and Health Sciences

Published in

Innovative Food Science and Emerging Technologies

Volume

64

Pages

102433

Publisher

Elsevier

Version

AM (Accepted Manuscript)

Rights holder

© The authors

Publisher statement

This is an Open Access Article. It is published by Elsevier under the Creative Commons Attribution 4.0 Unported Licence (CC BY). Full details of this licence are available at: http://creativecommons.org/licenses/by/4.0/

Acceptance date

22/06/2020

Publication date

2020-06-28

Copyright date

2020

ISSN

1466-8564

Language

en

Depositor

Miss Rania Harastani . Deposit date: 24 June 2020

Article number

102433