Data
Year of publication
2020
Type
Qualitative
Design
Narrative
Classification
Other (non-stated)
Country studied
Global
Data
Secondary
Data Collected
Literature
Study setting
N/A
Age group of participant
N/A
Participant sex
N/A
Target population
N/A
Sample size
N/A
Tackling obesity: A knowledge-base to enable industrial food reformulation
Goal
Presents the development of a knowledge-base that illustrates a holistic approach to food reformulation to provide small and medium sized enterprises with practical information on successful methods to reduce sugar and fat from existing products.
Results
The knowledge-base (which is demonstrated on a working example of sweet American-style muffins) identifies the readiness of various reformulation techniques for industrial application by indicating the consequences of different techniques of reformulation on a products' nutritional profile, acceptability, quality and processability. Adhering to the sequential process described ensures that processed foods are reformulated using healthier alternatives, comply with food legislations and are suitable to be used on an industrial scale.
Authors
Harastani R, James LJ, Walton J, Woolley E.
Journal
Innovative Food Science & Emerging Technologies
DOI