8th March 2005

Food Innovation and Nutrition

Richard Faulks, senior scientist at IFR, gave this talk at a Science Media Centre press briefing on 08 March, to tie in with publication of the: White Paper 'Choosing Health'.

Everyone acknowledges the links between lifestyle and the risks of developing non-communicable ‘Western’ diseases, particularly those associated with the over consumption of energy and a nutritionally unbalanced diet. The problem however, is not one dimensional; rather, it embraces all aspects of our lives over which we have control.

The Government’s White Paper ‘Choosing Health’ has been broadly welcomed but no-one should sit back and expect ‘health’ simply to materialise without considerable effort from all concerned.

The opening up of the food/nutrition/health debate provides an opportunity for a ‘partnership’ of Government (UK & EU), Growers, Processors, Manufacturers, Retailers, Food & Health Professionals and Consumers to work together to make ‘Choosing Health’ a reality.

Given the resources, time, inclination and energy we can all consume a healthy diet from fresh ingredients and home cooked foods. Given modern lifestyles it is probably unrealistic to expect this to be broadly adopted and society will continue to be heavily dependent on processed and manufactured foods to meet its dietary needs.
Successful innovative foods lower in fat, salt and sugar content are widely available and in some cases have led to new niches in the market eg. low fat spreads

From the nutritional perspective ‘Choosing Health’ suggests that we should be making a healthier choice of the foods we consume, but it also implies that those healthier choices should be available, accessible and acceptable within the context of society.

However, further innovation, soundly based on a scientific understanding of food structure (at all levels), functionality of food ingredients, composition and nutritional, physiological and psychological properties is essential if the food industry is to further contribute to providing the quality food products that are part of ‘Choosing Health’. Publicly funded research in this area is also important if consumer confidence in what we eat is to be maintained.

It is vital that those involved in researching fundamental questions in Food Science and Nutrition can provide the underpinning science that will be required to facilitate desirable innovations.

There are 3 main areas of research and innovation

Safety – Nobody will buy or eat unsafe products
Changes in formulation, processing, packaging, storage and distribution will inevitably change the pattern of microbiological and toxicological risk particularly in reduced salt and sugar products. Science needs to provide the information required to reduce or eliminate the risks associated with reducing salt and sugar and to ensure that any emerging microbiological threats are identified. The IFR has a program investigating the role of food structure in restricting microbial proliferation by reducing microbial movement and reducing the availability of water and nutrients.

Sensory Attributes – I am not buying that again!
The taste, texture and appearance of foods are central to their acceptance. Products with reduced fat, sugar and salt are often judged to be less acceptable. Novel technologies need to be developed to deliver the appropriate sensory attributes while reducing fat, sugar and salt. The IFR has a project researching the science of emulsions and foams targeted at reduced fat systems. eg. oil/water/oil emulsions.

Nutrition – Food structure and a healthy diet.
The amount, balance and ‘bioavailability’ of nutrients are all important in nutrition. The retention and bioavailability of nutrients in novel foods will need to be considered as will the role of food structure on the rate and limit of digestion. The IFR has a wide ranging program that looks not only at the composition of the food, but how that food is digested to deliver its nutrients and the subsequent effects on health. Studies, normally carried out in human volunteers are now being modelled because we have developed techniques to model gastric and intestinal processes to measure rates of digestion and uptake of nutrients. This is important in ensuring that altered formulations and processes deliver the desired nutritional attributes.

Success through a common vision?

• The overall objective of the food industry must be to provide a choice of foods congruent with healthy individual lifestyles.
  
  
• EU, FSA, DEFRA, DOH, Industry and other funding bodies must provide consistent support to develop the science which is the platform for innovation.
  
  
• Education at all levels needs to continue.
  
  
• Food legislation and labelling must not stifle innovation.
  
  
• Changes in habitual dietary intake must be tracked to identify effective strategies.

Notes to Editors

• Please contact Zoe Dunford for more information: 01603 255111 / 07768 164185 zoe.dunford@ifr.ac.uk

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