New technological strategies for improving the lipid content in food products

Cofrades, Susana; Álvarez, Marı́a Dolores

doi:10.1016/b978-0-323-85513-6.00007-4

Cited by 3 publications

(2 citation statements)

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“…This is done by activating the receptors in the mouth and throat. Examples are amino acid, lactate, yeast products, etc TA B L E 4 Challenges affecting reformulation of reduction in SFA content (Cofrades & Alvarez, 2023).…”

Section: Strategies Current Positionmentioning

confidence: 99%

“…Reformulation may be differentiable (Telen et al, 2015 ) or personalized using 3D food printing (Aguilera, 2022 ; Zhang, Noort, et al, 2022 ; Zhang, Sun, et al, 2022 ). Oil structuring technology to obtain solid fats from liquid oils with a healthy lipid profile has been suggested by Cofrades and Alvarez ( 2023 ), and reformulation of food structures and functionalities to satisfy customers have been highlighted by Gormley ( 2019 ). Reformulation of healthy functional foods can help satiety (Munekata et al, 2021 ).…”

Section: Perception Of Consumer Risk On Food Reformulation and Clear ...mentioning

confidence: 99%

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Global nutritional challenges of reformulated food: A review

Onyeaka

Nwaiwu

Obileke

et al. 2023

Food Science & Nutrition

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Food reformulation, the process of redesigning processed food products to make them healthier, is considered a crucial step in the fight against noncommunicable diseases. The reasons for reformulating food vary, with a common focus on reducing the levels of harmful substances, such as fats, sugars, and salts. Although this topic is broad, this review aims to shed light on the current challenges faced in the reformulation of food and to explore different approaches that can be taken to overcome these challenges. The review highlights the perception of consumer risk, the reasons for reformulating food, and the challenges involved. The review also emphasizes the importance of fortifying artisanal food processing and modifying microbial fermentation in order to meet the nutrient requirements of people in developing countries. The literature suggests that while the traditional reductionist approach remains relevant and yields quicker results, the food matrix approach, which involves engineering food microstructure, is a more complex process that may take longer to implement in developing economies. The findings of the review indicate that food reformulation policies are more likely to succeed if the private sector collaborates with or responds to the government regulatory process, and further research is conducted to establish newly developed reformulation concepts from different countries. In conclusion, food reformulation holds great promise in reducing the burden of noncommunicable diseases and improving the health of people around the world.

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Section: Strategies Current Positionmentioning

confidence: 99%