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Optimization of salt – sugar – fat

Reformulation of foods with reduced salt, fat, sugar levels, to combine nutritional recommendations and consumer acceptability

1. OBJECTIVE

Salt, sugar and fats which enter into the composition of foods are a source of disease if their consumption is excessive (hypertension, cardiovascular risk, diabetes, obesity ...). Also, the government recommended a substantial reduction in their consumption (Programme National Nutrition and Health, Obesity Plan, National Plan for Food). Manufacturers are thus led to reformulate their products to reduce levels of salt, sugar and fat (including changes in the nature of fat) while maintaining a good consumer acceptability. For several years the constituent teams Qualiment Carnot Institute conducted studies together or separately on the subject, however the results are often limited to either the study of one of the ingredients (salt, sugar or fat) is a science (nutrition, technology, safety, sensory perception, consumer acceptability, ...). It appears a need to conduct integrated multidisciplinary studies in partnership with industry. Qualiment teams have complementary skills to advance knowledge in this field and can offer either projects in partnership with industry on matters within their acquired skills, or research questions outside the partnership on fundamental aspects remain to deepen to remove the existing locks.

2. RESEARCH QUESTIONS PROPOSED PARTNERSHIP

The following topics may be of partnership with companies:

  • Study of food preferences, their training from childhood and their evolution in terms of internal and external factors
  • Reformulation of products from nutritional recommendations (less salt, sugar, fat, better nutritional quality of fat, taking into account the nature and the structure of the fat, the addition agent texture (type, incorporation mode), health problems caused by lower levels of salt and sugar, ...)
  • Food acceptability by consumers
  • Study of the diffusion of salt / sugar in foods and its transfer to saliva, depending on the structure of the food and the other ingredients in the composition (fat included)
  • Interactions flavor / matrix modification of the properties of retention / release of flavor molecules, interactions between macro-and micronutrients and vectorization, reformulation strategies taking into account the nutritional quality and consumer acceptability
  • Interactions between sensory modalities (smell, taste, texture), compensation strategies (salt / flavor, sugar / flavor)
  • Study of the health benefits of new formulations
  • Optimization of health effects: metabolic impact (skeletal muscle, bone, cartilage, cardiovascular, overweight ...)

 

3. EXPERTISE BY TEAMS

CSGA : Science Center Taste and Food

Molecular interactions (food-smelling saliva-) mechanisms in the mouth (chewing, saliva), release of flavor molecules (in vivo and in vitro), the perception of flavor, perceptual interactions (odor, flavor, aroma, flavor, aroma -flavor-texture), consumer (cohort studies: children, adults, elderly).

GMPA : Engineering and Microbiology of Food Process

Understanding the mechanisms of degradation of food in the mouth and in the upper part of the digestive tract and modeling release kinetics of the target compounds (sensory stimuli and nutrients).

QUAPA : Quality Pet Products

Process modeling in relation to food quality (refrigerating, drying, aging).

UNH : Human Nutrition Unit

Health effects, metabolic impact.

 

pdfICQualiment_Teneurs_reduites_en_sel_sucre_gras_site_web.pdf

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