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How to reduce fat content while continue to please consumers

13 Nov 2020


The truth about fats

Historically,  foods rich in fat has been an important part of human diets as they helped human to fulfill daily calories needs and to better cope with the low temperature of the winter months. However our love affair with fatty foods goes beyond calories needs: even when calories aren’t scarce and people’s exposure to low temperature is minimal,  fatty food is still highly appreciated as they fulfill our desires of comfort and indulgence.

And as “pleasure” food, we easily end up eating too much of it. In fact, it is well known that overconsumption of calories dense foods (usually high in fats and sugars) is one of the main causes of the obesity epidemic that started in the Western world and it is now affecting the whole globe.

However, it is important to remember that, together with carbohydrates (starches, sugars) fibers and proteins, fats are one of the  essential nutrients of human diets. As long as not in excess, fat intake is necessary to support vitamin absorption and numerous biological functions including growth and development. [1]

According to WHO guidelines[2] to avoid excessive caloric intake and possible weight gain, total fat intake should be less than 30% of total caloric intake.  That means that a moderately active woman, with a daily energy intake of 2,000 kcal, should eat between 44 g and 78 g of fat per day while men with a daily energy intake of 2,500 kcal, they should eat between 55 g and 97 g of fat per day.

However, not only the total amount of fat we eat, but also the type of fats we eat can affect our health. It is generally recommended that less than 10% of total energy intake should come from saturated fat such as butter and other animal fats, while the rest should come from unsaturated fats, such as fish oil and plant based oils.[3]

Global food consumption data indicates that the level of total fat consumed is, on average, within the recommended range of 20-35% of total energy consumption. However, this is just an average value, as expected there are large consumption differences within countries. In general, western countries not only have higher than advised total fat intake but they also privilege saturated fat over unsaturated ones. [4]

These consumption habits are linked to the increased risk of obesity, coronary heart disease and certain types of cancer faced by the people who leave in these countries [5].

Reducing fats while keeping the taste.

At Puratos we know that consumers attach more and more importance to the quality of their food: according to our Taste Tomorrow 2019 data 9 out of 10 consumers read at least occasionally the food packaging information and among those, more than 40% of them specifically focus on products fat contents.

This data doesn’t come as a surprise from anyone in the industry:  back in 2013, Innova Snack Revolution  report, already identified health among  the key aspects that have been driving the growth in the snacking category. The other ones? Indulgence and convenience.

In line with the needs of industry and end users, Puratos has added to its filling portfolio, the Cremfill Ultim range, an irresistible range of nut and chocolate fillings that please both customers and consumers. 

While industry player will appreciate Cremfill Ultim’s  features such as:

  • freshness enhancer (we made sure that Cremfil Ultim stays soft and creamy throughout the shelf life so that the freshness of a finished product containing  Cremfil Ultim is equal to the freshness after one week of products with a fat-based filling);
  • easy to clean production lines.

Consumers will appreciate:

  • the enhanced nutritional profile: Cremfill Ultim contains 30% less fat and sugar than regular fat based fillings;
  • the intense chocolate and/or hazelnut taste;
  • the rich and melting texture;
  • the ultimate indulgence experience. As shown by  a recent studies with the Sensobus® – Puratos’ unique mobile sensory analysis lab - consumers believe that the presence of fillings, and in particular chocolate-flavoured fillings, in patisserie products such as croissants, cakes and muffins, reinforce the indulgent perception of the snack.

Since replacing a traditional hazelnut filling by Cremfil Ultim hazelnut in soft bun results in a fat reduction of 37% (which would allow for a “reduced in fat “claim according to European Legislation and FDA), in a saturated fat reduction of 27%, in a sugar reduction of 14%, and in a calories reduction of  15%.

In conclusion, we can proudly say that  Cremfil Ultim fillings represent one of the best examples of Puratos solutions with a full-on taste and texture while lowering fat and sugar intake, answering to both industry and consumer snacking demands of health, indulgence, freshness and convenience. But there is more! Cremfil Ultim is available without any additive, completely full clean label! And it could be used as the finishing “fat reducing” touch in bread made with Puraslim, another Puratos technology that allows you to reduce the calories and (saturated) fats content of many finished products. Stay tuned and learn more about other Puratos Solutions that help consumers achieve a balanced but enjoyable diet while helping the industry to align with the latest trends with no compromise on quality and safety. Get inspired by our fat reduced recipes: