This report is focused on developments related to fat reduction and replacement in food and drinks. It highlights innovative trends and evaluates new ingredients and technologies from. The report provides a unique evaluation of new food and drink product launches that are promoted as having reduced/low/no fat, saturated fat, trans fats, or cholesterol and related claims.
Negative health outcomes and risk factors that have been linked to trends in dietary fat consumption include obesity, coronary heart disease, diabetes, cancer, stroke, depression, and metabolic syndrome. Dietary advice encourages the adoption of ‘healthy’ fats for ‘unhealthy’ fats rather than a focus on overall fat reduction.
Corn starch, maltodextrin, pectin, gelatin, xanthan gum, guar gum, carrageenan, and soy protein were all commonly used ingredients in reduced fat products launched in the period 2008 - 10. Low in saturated fatty acids, sunflower oil was commonly used in new reduced fat foods, appearing in 9.1% of these products.
Fat replacers of the future will need to meet some important criteria, including reducing or replacing the target fat effectively, being available at a cost appropriate to the benefits provided, and being safe and legal with no appreciable side effects.