Fat Reformulation - Challenge of Change, just-food Management Briefing

BROMSGROVE, England, June 14, 2012 /PRNewswire/ --

The complexity of food reformulation is discussed in detail in this month's management briefing from just-food: Fat Reformulation - Challenge of change. Contributing editor Ben Cooper offers a detailed analysis on the pressures, strengths and strains certain companies are facing from food regulators and campaigners in the reformulating of fats.

This four part management briefing highlights the major pointers and reformulation developments. The sections look at:

Putting the issue into context
Switching bad fats to good fats
Industry engagement
Sat fats in baked goods

Putting the issue into context: Under pressure from regulators, campaigners and consumers, food companies are reformulating products to reduce what are sometimes termed "nutrients of concern", including fat. Part one of the briefing argues the issue of fat reduction proves food reformulation is as much about value judgements and perceptions as it is about scientific discovery and technological progress.

Switching bad fats to good fats: Prompted by public health campaigns and changes to product recipes, consumers have become more aware of the difference between bad and good fats. Cooper, however, reveals some industry members disagree, suggesting 'consumers can be confused by a wave of information'. The differences between good fats and bad fats, including recent statistics, are outlined in this section.

Industry Engagement: Part three looks at how the increase in calls for levies on fat has intensified in recent years but reveals regulation on the level of the nutrient in food is rare. Cooper acknowledges dairy has made the most significant changes to the formulation of its products, stating the sector 'leads the way'. The dairy sector has "revolutionised fat reduction", insists Dr Ingrid Appelqvist, senior researcher at the Commonwealth Scientific and Industrial Research Organisation (CSIRO) in Australia.

Sat fats in baked goods: Dairy processors have been at the forefront of fat reformulation but bakers and snack makers have not made as much ground. Those in the baked and snack goods sector argue they can go no further but, as Cooper writes in the final part of just-food's management briefing, others believe further progress can be achieved. CSIRO's Appelqvist suggests there is "still quite and bit that can be done". However, officials at UK food manufacturers Premier Foods and United Biscuits argue reducing fat in baked and snack goods creates a problem with the taste of products.

The management briefing is an innovative detailed analysis of the major concern shrouding over the food industry to date. Read the full exclusive insight.


About just-food.com

Established in 1999, just-food.com is a leading online resources for the global food industry publishing around 20 news articles, analysis features and insights every working day. Under the direction of just-food managing editor Dean Best, its experienced team of journalists, consultants and analysts provides a unique blend of reports and interpretation of the sector, including key events, trends, interviews and research that is delivered to over 96,000 business executives per month.

Via its website, webinars and in-depth management briefings just-food offers insight into industry developments. Its CONSULT research platform offers flexible, custom research delivered by their team of experienced analysts.

For details of how just-food is "helping decision makers make decisions" visit http://www.just-food.com.

For further information and images please contact Kate Varvedo, marketing communication manager at Aroq Limited on +44(0)1527573616, email kate.varvedo@aroq.com 


SOURCE just-food.com

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