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Alternatives to Phosphates in Foods Dr Wayne Morley, Head of Food Innovation 4 June 2014 PowerPoint Presentation
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Alternatives to Phosphates in Foods Dr Wayne Morley, Head of Food Innovation 4 June 2014. Overview of Leatherhead. Established as Research Association in 1919 to carry out research for the UK Food Industry Membership of over 1,500 companies Independent and confidential

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slide1

Alternatives to Phosphates in Foods

Dr Wayne Morley, Head of Food Innovation

4 June 2014

overview of leatherhead
Overview of Leatherhead

Established as Research Association in 1919 to carry out research for the UK Food Industry

  • Membership of over 1,500 companies
  • Independent and confidential
  • Staff of 150 scientists & knowledge experts
  • 110,000 sq feet of laboratories, pilot plant, training and conference facilities
key platforms

Nutrition

Key Platforms

Innovation

Sensory

Safety

Regulatory

food innovation
Food Innovation

Design >> Development >> Implementation >> Compliance

  • Brainstorming & Ideas Generation
    • Ingredient Functionality
  • Concept Development
  • Patent & Literature Reviews
  • Market Trends

Reformulation

Structure/texture Studies

Product Characterisation

Specifications

Factory Trials

Shelf-life Studies

Foreign Bodies & Taint Analyses

Cooking Instructions

Trouble Shooting

Vitamins, Minerals & Allergens

Ingredient Interactions

Product Benchmarking

Development Kitchen

Pilot Plant and Scale-up

Packaging Format

From Concept to Consumer – Your Innovation Partner

the reformulation challenge
The Reformulation Challenge

To reformulate foods whilst delivering on the following criteria:

  • Food safety and stability
  • Taste, texture and appearance
  • Label cleanliness
  • Shelf-life stability
  • Functionality in use
  • Ease of manufacturing
  • Cost in use
phosphates multi functional additives
Phosphates - Multi Functional Additives

Processed Cheese

Phosphates convert cheese casein into para-caseinate which is acts as an emulsifier

Para-caseinateis soluble and therefore no graininess

Meat

Improve water holding capacity

Meat Binding in formed or restructured products

Protect against oxidation and cooking loss

Colour stabilisation

Interact directly with meat protein

Bakery

Raising agent

Flour conditioner

Dough improver

phosphoric acid production
Phosphoric Acid Production

Electrothermal

Extraction

Phosphorus

Acid

Extraction

Phosphorus

Pentoxide

Furnace

Phosphoric Acid

Dilute

Phosphoric Acid

Purification

Phosphoric Acid Food Grade

global phosphate rock reserves
Global Phosphate Rock Reserves

Source: International Fertiliser Development Council, IFDC (2010)

phosphate rock price
Phosphate Rock Price

Source: World Bank data 2006-2011

increased demand for phosphorus
Increased Demand for Phosphorus
  • Increased population growth (9 billion expected by 2050)
  • Per capita increased phosphorus demand due to changing dietary preferences
  • Increased demand for non-food crops like biofuels
  • Need to boost soil fertility in phosphorus deficient regions
phosphates a health risk
Phosphates – A Health Risk?
  • Ritz et al …”in view of the high prevalence of chronic kidney disease and the potential harm caused by phosphate additives in food, the public should be informed that added phosphates is damaging to health…”
  • Could be a link between serum phosphorous levels and cardiovascular disease
  • Labelling the content of added phosphates in food may be appropriate
efsa response
EFSA Response
  • Accepted that there is a long known association between elevated serum phosphate levels and cardiovascular morbidity in patients with pre-existing kidney disease.
  • Other publications were inconsistent with, or conflicted with, the Ritz review conclusions
  • If there is a link between serum phosphorous levels and cardiovascular disease it is not clear if this is owing to the dietary intake of phosphorous in general, or in the form of phosphate additives.
  • EFSA Review
re evaluation d ue by end of 2018
Re-evaluation Due by End of 2018

Phosphates used as food additives are due for re-evaluation by EFSA by December 31st2018

continuing clean label trend
Continuing Clean Label Trend
  • Free from chemical additives
  • Simple ingredients list
  • Minimally processed
should we do something
Should We do Something?
  • Yes !
  • Assess potential alternatives to phosphoric acids, phosphates and polyphosphates
  • A 2 stage 8-month collaborative project funded by industrial partners
  • Both end-users and manufacturers/suppliers of phosphate ingredients
phosphates in the spotlight
Phosphates in the Spotlight
  • Stage One is a desk-based research devoted to identification of alternative ingredients and/or technologies available on the global market, as well as emerging technologies that may lead to development of alternatives
  • - Desk based research
  • Survey of Leatherhead’s members
  • Academic links
phosphates in the spotlight1
Phosphates in the Spotlight

Stage Two will be laboratory-based/kitchen-based/pilot-plant-based project looking at preparation and performance of selected end-products (depending on the participating industrial partners) containing phosphate alternatives; this will include instrumental characterisation, assessment of organoleptic qualities and microbiological evaluation.

Interested?

Please email Rachel Wilson on

rwilson@leatherheadfood.com for

a copy of the proposal and for further

information.

project status
Project Status
  • Confirmed consortium members from the ingredients and bakery sectors, with interest from the cheese and meat sectors
  • Opening consortium meeting at Leatherhead on 30th June
  • Places still available!
slide22

Thank you for your time

Dr Wayne Morley

wmorley@leatherheadfood.com