For immediate release
14 December 2004

Future food for health

With the support of consumers, the government and industry, science can help deliver healthier manufactured foods, according to Dr Reg Wilson of the Institute of Food Research (IFR).

New food production methods could help to deliver some of the targets set out in the government’s recently published White Paper on Public Health.

“There are scientific opportunities to allow significant reductions in sugar and fat content without detriment to eating quality”, said Dr Reg Wilson, who leads a research team in food materials and ingredients at IFR.

A multiphase emulsion with reduced fat content: water in oil in water

The quality of food – texture and mouth feel, nutritional quality, stability and resistance to spoilage – is determined from the molecular level upwards.

“Our detailed understanding of how food is constructed provides the basis upon which the food industry can rationally design new, healthier products for every supermarket shelf”, said Dr Wilson.

“For example, we have developed new solutions to enable the controlled release of sugar and fat in the mouth so the sensations associated with the consumption of sweet or fatty materials can be achieved with much lower levels”, he said.

Nanosciences and other new technologies can also be used to ensure the microbiological safety of foods with reduced sugar and salt. Food structure, texture and formulation can be used to control satiety, particularly in calorie-reduced foods. Finally, by modelling gut processes, science can reveal the effect of altered formulation on the availability and uptake of nutrients in the gut – for example to ensure that fat soluble vitamins are still available for uptake.

Dr Wilson outlines his vision during a seminar at the Westminster Diet and Health Forum today.

Notes to editors

• Please contact Zoe Dunford for more information, images and an interview with Dr Reg Wilson: 07768 164185 / 01603 255111 / zoe.dunford@ifr.ac.uk
  
• The mission of the Institute of Food Research (www.ifr.ac.uk) is to carry out independent basic, and strategic research on food safety, quality, nutrition and health. It is a company limited by guarantee, with charitable status, grant aided by the Biotechnology and Biological Sciences Research Council (BBSRC).
  
• The IFR runs a network to share the latest research with industry: www.foodandhealthnetwork.com
  
• For more information on the Westminster Diet and Health Forum: www.westminsterforumprojects.co.uk/dietandhealthforum

  
  

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