Fat replacement and the clean label trend

FOOD manufacturers continue to launch products that meet the growing trends in the market to deliver healthy alternatives to full fat products. Increasing a products portfolio to include a low fat or fat free alternative may attract new users, and may even increase the amount consumed by loyal users. In addition to fat reduction, however, food manufacturers should consider the trend towards clean labelling. Fat replacers can play a key role in developing these new products. The type of fat replacers used and processing techniques employed in a product depends largely on which of the properties of the fat are being duplicated. The ideal fat replacer recreates all the attributes of fat, whilst also significantly reducing fat and calorie content. The challenge for food processors is to identify the fat replacer(s) that works best for a given product. Not an easy task. In most cases it is not simply a case of replacing one ingredient that will do the role of fat. Fat plays a different function in every product. Gums have been used to mimic the mouthfeel of fat, whilst modified starches have been used in various frozen products so they can be heated in the microwave. Fat replacers are generally classified according to what components they are derived from - carbohydrate, protein or fat. Carbohydrate-based fat replacers are derived from grains, cereals, and plants, e.g., cellulose, maltodextrins, gums, starches, fibre and polydextrose. They are not new to the food industry and have been used for many years as thickeners and stabilisers. The advantage that some gums bring to low-fat product formulations is a high soluble fibre content, which may enable some food products to make claims about lowering cholesterol. Some hydrolysed cornstarch products, may offer the dual function of a fat replacer and calorie reduction. Examples are Orafti HP (Beneo-Orafti), Litesse (Danisco), and Sta-Slim (Tate & Lyle). Protein-based fat replacers impart the textural qualities of fat in food products and contain fewer calories than fat. Examples of brands include Simplesse (CP Kelco), K-Blazer (Kraft Food Ingredients), and Supro (Solae). Fat-based fat replacers are fats that have been chemically altered to provide fewer or no calories. They have been converted such that the body can only partially absorb them or will not absorb them at all. Some examples are Lamequick (Cognis) and Olestra (Proctor and Gamble). Public health organisations, have agreed that 30 per cent or less of total calories should be derived from fat, and no more than 10 per cent from saturated fat. Excess fat has been scientifically linked to high blood pressure, increased risk of coronary heart disease, increased risk of obesity, and increased risk of certain types of cancers. As a result, millions of consumers are trying to change their "high-fat" ways. Clean label trend Whilst no legal or clear definition exists for "clean label" ingredients, there is a general agreement that it reflects the growing desire for more natural and organic ingredients as well as doing away with artificial aromas, colour and flavours and other additives. The trend toward reduction of the number of ingredients on product labels and the market demand for natural ingredients is leading food manufacturers to experiment with natural ingredients (low fat skim milk for example) and processing methods before they look at using fat replacers in formulations. This is in-line with the "clean label" trend. Despite many available fat replacers being of 'natural' origin, however, there is a tendency for many to be perceived as artificial or synthetic. Review of current applications in bakery goods Bakery manufacturers use fat replacers to lower fat content of their products and reduce costs, as the prices of raw materials such as oils and dairy are sometimes prohibitivNike Magista Obra