taste seminar june 3 2009 1 flavour, food science, factory and consumer andy taylor flavometrix...

Taste seminar June 3 2009 1

FLAVOUR, FOOD SCIENCE, FACTORY AND CONSUMER

Andy TaylorFlavometrix Limited and University of Nottingham, UK

Taste seminar June 3 2009 2

Rationale for presentation

• Much research is going on in Universities and institutes across the world

• What is industry-ready?

• What is in the pipeline and of interest?

• How can you access this information and develop it?

SALT REDUCTION

Technologies to reduce salt while maintaining taste

Taste Seminar June 3 2009 3

Things to remember

• Main role of salt in food is to enhance flavour– Test effects of reduction in actual product

• Salt in some products has a functional role (yeast in bread, texture in snack foods) – Reducing salt past certain levels causes

manufacturing problems

• Uncertainty about risks of salt?– Lack of large scale trials


Approach 1: Replace sodium

• Science:

• The salt receptor is tuned to sodium• The next best alternative is Lithium

(poisonous)• Potassium has some effect on the salt

receptors but also imparts bitterness


Approach 1: Sodium replacers

• Is there a magic ingredient that could fire the salt receptor directly or indirectly?

• Senomyx USAScreen thousands ofpotential agents


Approach 2a: Maximise salt taste

• Science:• Will delivering a localised salt

concentration give better perception?• Not clear what effect speed of

dissolution and concentration on tongue has on sensory

• Particle size can help in some cases• Nano salt (Eminate) claimed to give

better sensory effect


Approach 2b: Maximise salt taste

• Science• Pulsed delivery may give increased

sensory perception• Two papers give opposing results

(Busch et al Unilever; Morris et al Nottingham)

• Both papers tested salt alone, one used salt + bouillon


Approach 2c: Maximise salt taste

• Science• Use food structure to deliver

concentrated salt in solution• Gelled particles patent by Unilever• Complex emulsions can also deliver

effect


Approach 3: Psychology

• Science• Reduction by stealth• Decrease amounts over months or

years and consumer won’t notice• Science make people Learn to Like low

salt• Need messages and rewards


Approach 4: Manipulate taste

• Use flavour enhancers to try and compensate for lack of salt signal though other signals


DSM promotes salt-reducing taste enhancerBy Anthony Fletcher, 20-Nov-2006

Danisco launches 'novel flavour' salt replacerBy Anthony Fletcher, 16-Oct-2006

Purac builds science for salt replacer in meatsBy Stephen Daniells, 04-Feb-2009

Fonterra salt replacer eases pressure on food firmsBy Chris Mercer, 10-Nov-2006

Conclusion

• Reduction by stealth has been successful but is either at, or approaching limit

• L2L is an interesting concept but we don’t know what reward and info people need

• Salt replacer still eludes us• Other methods are not universal


FLAVOUR AND SATIETY

Can we control food intake with flavour?


Flavour and satiety

• Science Hypothesis• Flavour signals are part of a complex

system controlling intake and uptake of nutrients – what is role of flavour?


Control of nutrient uptake

15

Athletes20 years old80 kg

70

90

110

130

150

170

190

210

230

250

20 30 40 50 60 70

Wei

ght (

kg)

Age

2%1%0.50%

Claims in recent literature


Aroma release during eating is different for soft solids and drinks

Hypothesis:Will longer aroma release in drink change

satiety feeling?

Cheese Orange drink

Ruijschop et al., British Journal of Nutrition 2008, 99, (5), 1140-1148.

Method: exposure to aroma profile


After exposure, panellists allowed to drink ad libitum

Results: actual consumption of a drink

Taste Seminar June 3 2009 18n=27; NSD

Results: feeling of satiety


Sweet products

Savoury products

Claims in recent literature 2


Hypothesis: People who release more flavour when they eat food

will become more satiated

Experiment: 30 people ate 9 foods on 3 occasions and their aroma

release was measured.

They then ate as much Gouda cheese as they wished as a test

of satiety

Results


Ruijschop et al., Chem. Senses 2009, in press.

P=0.07

Conclusion

• Good hypotheses with clear applications if successful

• Are hypotheses too simple?• Are numbers enough for clear

interpretation?• Tip: Always analyse data in scientific

papers to assess the conclusions presented - cf with Hollis & Henry, Journal of Sensory Studies, 2007


THE SILVER PALATE

Flavour perception and needs in old age


Growing numbers of old people

• Opportunities for niche foods?• Science:

– Sense of flavour diminishes with age– Lack of taste in patients, marker for

Alzheimers– Weight reduction in old people partly

due to lack of taste perception– Decreased food intake and decreased

variety of foods consumed causes deterioration in overall health


Food design for old people


Deliver specific nutrientse.g. GLU

Toyama, Biol Pharm Bull 2008

Formulations for stroke patients

Prevent choking

Make food tastier

Griep et al Food Qual & Pref 1997

Mask unpleasant taste of drugs

LEARN TO LIKE

Using psychology to change our eating habits


Learn to like

• Tastes change with age; we learn to like products that are unpleasant at first– Cause: peer pressure– Reward: Coooool!!


Learn to Like: common experience

• We have learnt to like low fat spreads, low fat milk, reduced fat mayonnaise yoghurt etc.

– Why? What factors are involved in learning to like something?

– Good for you; spreads from the fridge, low fat, low cholesterol

– Can this approach be applied to other food products?



Learn to like: example

Corsodyl toothpaste launch May 2009

– Flavour very different to conventional minty products

– Marketed as a challenge to consumers– the 21 day trial

– Rewards for consumers: gum and tooth health, new flavour, well known brand, endorsed by Embarrassing Bodies people


Learn to like: example

• Research at Nottingham • What factors drive liking of pasta sauce?

– Ingredients: basil, oil , salt– Messages: marketing & label information

• Ten formulations made• Liking tested then non-likers chosen for

further study

Consumer Liking; formulation

Overall Liking(Mean +/- SEM)

1

2

3

4

5

6

7

8

9

STD 1 STD 4 STD 5 STD 10 STD 11 STD 13 STD 14 STD 16 STD 18 STD 21

Sample ID

Lik

ing

sc

ore

s

b

cdbc

cd

e

cd

d

e

abc

149 consumers used for testing

Analysis of consumer results

3 groups from the cluster analysis

Cluster 1 (38)Cluster 1 (38) Cluster 2 (52)Cluster 2 (52)

1 5 9

13

17

21

25

29

33

37

41

45

49

53

57 S1

S6

S11

S16

S21

S26

S31

S36

S41

S46

S51

F1

F2

Contour plot Cluster 1 (38 consumers)(27 consumers fit the model)

0.9-1

0.8-0.9

0.7-0.8

0.6-0.7

0.5-0.6

0.4-0.5

0.3-0.4

0.2-0.3

0.1-0.2

0-0.1

Std 21 Std 18

Std 16

Std 14

Std 13

Std 11

Std 10

Std 05

Std 04Std 01

Tx-Thick

Tx-Oily

Tx-Lumpy

T-Salty

T-Herby

T-Fried Onions

T-Oily

T-Peppers

T-Tomato

A-Lumpy

A-Chunky

A-Herbs

A-Oily

A-Red

O-Fried Onoins

O-Peppers

O-Herbs

O-OilyO-Tomato

-8.3

-3.3

1.7

6.7

-16.9 -11.9 -6.9 -1.9 3.1 8.1 13.1

1 5 9

13

17

21

25

29

33

37

41

45

49

53

57 S1

S6

S11

S16

S21

S26

S31

S36

S41

S46

S51

F1

F2


0.9-1

0.8-0.9

0.7-0.8

0.6-0.7

0.5-0.6

0.4-0.5

0.3-0.4

0.2-0.3

0.1-0.2

0-0.1

Std 01

Std 04

Std 05

Std 10

Std 11

Std 13

Std 14 Std 16

Std 18Std 21

O-Tomato O-Oily

O-Herbs

O-Peppers

O-Fried Onoins

A-Red

A-Oily

A-Herbs

A-Chunky

A-Lumpy

T-Tomato

T-Peppers

T-Oily

T-Fried Onions

T-Herby

T-Salty

Tx-Lumpy

Tx-Oily

Tx-Thick

-8.3

-3.3

1.7

6.7

-16.9 -11.9 -6.9 -1.9 3.1 8.1 13.1

1 5 9

13

17

21

25

29

33

37

41

45

49

53

57 S1

S6

S11

S16

S21

S26

S31

S36

S41

S46

S51

F1

F2


0.9-1

0.8-0.9

0.7-0.8

0.6-0.7

0.5-0.6

0.4-0.5

0.3-0.4

0.2-0.3

0.1-0.2

0-0.1

Std 21 Std 18

Std 16Std 14

Std 13

Std 11

Std 10

Std 05

Std 04

Std 01

Tx-Thick

Tx-Oily

Tx-Lumpy

T-Salty

T-Herby

T-Fried Onions

T-Oily

T-Peppers

T-Tomato

A-Lumpy

A-Chunky

A-Herbs

A-Oily

A-Red

O-Fried Onoins

O-Peppers

O-Herbs

O-OilyO-Tomato

-8.3

-3.3

1.7

6.7

-16.9 -11.9 -6.9 -1.9 3.1 8.1 13.1

Cluster 3 (59)Cluster 3 (59)

‘‘Healthy’Healthy’Iike low fat low saltIike low fat low salt

IntermediateIntermediate ‘‘Non- Healthy’Non- Healthy’Iike high fat high saltIike high fat high salt

Learn to like: non-sensory cues


The non-likers of the low salt products were fed

low salt formulations twice a week for 5 weeks

Liking increased significantly

Labelling info helped – guess which one?


Potential application

• Develop methodology to identify compositional drivers of liking for products

• Apply methodology to reformulate product to obtain max number of “likers”

• Persuade non-likers to keep trying product until they get used to it

• Identify rewards that can influence people to like product

FLAVOUR IN THE GUT

What are flavour receptors doing in the gut and what use might they be

to us?


Flavour in the gut

• New research

• Taste and odour receptors found in gut

• Sweet taste receptor only system studied so far


Schematic of glucose uptake in gut


glucose

Active transporter

blood energy

Gate opener sweet tasting compounds

Anti-sweet compound Lactisole

Shuts the gate

Flavour receptors in the gut

• What do they do?• Can they influence nutrient uptake?• Should we deliver blockers to decrease

uptake?• What are the downstream effects?


ACCESSING KNOWLEDGE

Who can help you understand, evaluate and apply new knowledge

and technologies?


Accessing research

• University PhD or MRes schemes– 1 to 3 years at £25k per year

• Spin out companies– Days to months daily rates £500 to £1000

• Research Associations– Campden BRI, Leatherhead FI

• Consultants– IFST list of consultants daily rates £500 to

£1000


Funding innovation

• Regional Development Agencies (RDA)– East Midlands Development Agency (emda)– Food and Drink iNET up to £10k, 3-10 days

• Universities– Innovation vouchers £5k (3-7 days)

• Knowledge Transfer partnerships (KTP)– 6-24 month schemes ~£25k pa



Contact details

Andy Taylor 0115 951 6144

[email protected]

Flavometrix Limited

Jim DavidsonAvinash Kant

Emma Weston

0115 951 6097

[email protected]

[email protected]

[email protected]

taste seminar june 3 2009 1 flavour, food science, factory and consumer andy taylor flavometrix...

Documents

taste taste seminar

concentrated salt

risks of salt

salt receptors

rewards taste seminar

signals taste seminar

bitterness taste seminar

universal taste seminar