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/Innovative Food Science & Emerging Technologies

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

DOI