Woolley_1-s2.0-S1466856420303799-main.pdf (3.73 MB)
Download fileTackling obesity: A knowledge-base to enable industrial food reformulation
journal contribution
posted on 2020-06-25, 12:43 authored by Rania Harastani, Lewis JamesLewis James, Janette Walton, Elliot WoolleyElliot WoolleyIn 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 TechnologiesVolume
64Pages
102433Publisher
ElsevierVersion
- AM (Accepted Manuscript)
Rights holder
© The authorsPublisher 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
2020-06-22Publication date
2020-06-28Copyright date
2020ISSN
1466-8564Publisher version
Language
- en