Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Interdisciplinary reformulation of foods – Acceptance of less sugar, salt and saturated fatty acids | Event on the Anuga FoodTec 2018
Max Rubner-Institut (MRI) Federal Research Institute of Nutrition and Food

Interdisciplinary reformulation of foods – Acceptance of less sugar, salt and saturated fatty acids

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Appointments
22.03.2018 | 10:00 a.m. - 12:00 p.m.
Food Ingredients
english
Max Rubner-Institut (MRI) Federal Research Institute of Nutrition and Food
Haid-und-Neu-Str. 9
76131 Karlsruhe
Germany
+49 721 6625 0

The event

Nutrition-related diseases are a major problem of modern societies. On behalf of the German Federal Ministry of Food and Agriculture, the Max Rubner-Institut has therefore been conducting research over the last eighteen months into new possibilities to produce foods with less salt, sugar or saturated fatty acids. For this "reformulation" it is necessary to harmonise safety and shelf life, technology and sensory quality of the products so that they will be accepted by consumers.


A simple "leaving out" of the undesired food components is not possible, as each of the three nutrients fulfils different functions in each product, not only as a flavour carrier. In the products selected as examples - such as ripened cheese, cold smoked salmon, young herring fillets, vegetable juices and purées, or raw ham and boiled sausage - the salt content is to be reduced. Breakfast cereals as well as yoghurt and mixed milk products are to contain less sugar, while in bakery products the saturated fats being replaced by high-quality rapeseed oil. New fat substitutes are being discussed for the production of high-grade cured sausages such as salami. Different technological approaches to producing nutritionally higher-grade foods will be presented.


10:00-10:10
Opening and Chair

Prof. Dr. Jan Fritsche, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Hamburg, Germany


10:10-10:30
Improving the fatty acid profile of fine pastries: Substitution of conventional fats with oleogels based on canola oil

Dr. Marina Vemmer, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany


10:30-10:45
Salt replacement in fish products

Editha Giese, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Hamburg, Germany


10:45-11:00
Less sugar in dairy products by enhancing the sweetness of lactose

Marco Steffens, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Hamburg, Germany


11:00-11:15
Research on basic principles for the production of breakfast cereals with reduced energy density enriched in dietary fibre and polyphenols

Dr. Esther Mayer-Miebach, Max Rubner-Institut, Dr. Diana Behsnilian, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering and Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany


11:15-11:30
Feasibility of high pressure processing towards quality parameters preservation in reduced sodium chloride vegetable juices and purées

Dr. Diana Behsnilian, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Karlsruhe, Germany


11:30-11:50
Back fat substitution in raw fermented sausages

Dr. Illya Fedotenko, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, Kulmbach, Germany


11:50-12:00
Summary and closing
Prof. Dr. Jan Fritsche, Max Rubner-Institut,
Federal Research Institute of Nutrition and Food,
Department of Safety and Quality of Milk and Fish
Products, Hamburg, Germany