Transcript presentation Leatherhead

Alternatives to Phosphates in Foods
Dr Wayne Morley, Head of Food Innovation
4 June 2014
Innovation | Nutrition | Regulatory | Safety | Insight
Overview of Leatherhead
www.leatherheadfood.com
Established as Research Association in 1919 to carry out
research for the UK Food Industry
•
Membership of over 1,500 companies
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Independent and confidential
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Staff of 150 scientists & knowledge experts
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110,000 sq feet of laboratories, pilot plant, training
and conference facilities
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Some of our Members
www.leatherheadfood.com
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Key Platforms
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Innovation
Safety
Regulatory
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Sensory
Nutrition
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Food Innovation
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Design >> Development >> Implementation >> Compliance
Brainstorming & Ideas Generation
Reformulation
Ingredient Functionality
Concept Development
Patent & Literature Reviews
Market Trends
Structure/texture Studies
Ingredient Interactions
Product Characterisation
Shelf-life Studies
Product Benchmarking
Specifications
Foreign Bodies & Taint Analyses
Development Kitchen
Factory Trials
Cooking Instructions
Pilot Plant and Scale -up
Trouble Shooting
Packaging Format
Vitamins, Minerals & Allergens
From Concept to Consumer – Your Innovation Partner
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The Reformulation Challenge
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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
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Phosphates - Multi Functional Additives
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Processed Cheese
Phosphates convert cheese casein into
para-caseinate which is acts as an
emulsifier
Para-caseinate is soluble and therefore
no graininess
Bakery
Raising agent
Flour conditioner
Dough improver
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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
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Phosphoric Acid Production
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Electrothermal
Phosphorus
Extraction
Acid
Phosphorus
Extraction
Pentoxide
Phosphoric Acid
Dilute
Furnace
Phosphoric Acid
Purification
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Phosphoric Acid
Food Grade
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Global Phosphate Rock Reserves
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Source: International Fertiliser Development Council, IFDC (2010)
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Phosphate Rock Price
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Source: World Bank data 2006-2011
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Increased Demand for Phosphorus
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• 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
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The Peak Phosphorus Debate
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Author
Estimate of
Estimated Year
Reserve ( years) of Depletion
Assumptions
Tweeten
61
2050
3.6% increase in
demand
Runge- Metzer
At “current” rate
of extraction
2083
2.1% increase
Steen
60-130
2058-2128
2-3% increase
Smil
80
2080
Fixen
93
2102
At 2007-2008
production rates
Smit et al
69-100
2078-2109
0.7-2.0 increase in
demand until 2050 and
0% increase after
Vaccari
90
2099
At “current rates”
Van Kauwenbergh
300-400
2310-2410
At “current rates”
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Phosphates – A Health Risk?
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• 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
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EFSA Response
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• Accepted that there is a long known association
between elevated serum phosphate levels and
cardiovascular morbidity in patients with preexisting 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
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Re-evaluation Due by End of 2018
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Phosphates used as food additives are due for reevaluation by EFSA by December 31st 2018
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Continuing Clean Label Trend
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• Free from chemical additives
• Simple ingredients list
• Minimally processed
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Should We do Something?
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• 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
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Phosphates in the Spotlight
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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
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Academic links
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Phosphates in the Spotlight
www.leatherheadfood.com
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
[email protected] for
a copy of the proposal and for further
information.
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Project Status
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• 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!
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Any Questions?
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Thank you for your time
Dr Wayne Morley
[email protected]
Innovation | Nutrition | Regulatory | Safety | Insight