18 Jan Yeast extract for successful fat reduction strategies
Obesity has tripled since 1975and related diseases have seriously increased. A worrying fact linked to an energy imbalance between calories consumed and expended. This situation is making the consumers increasingly aware of the correlation between their diet and health. The food manufacturers are addressing these concerns, including fat reduction, by innovating and rethinking food formulation.
Why limit fat intake?
Lipids are essential components of a living cell. However, a high fat intake can lead to obesity by increasing risks of heart diseases. In 2016, 39% of the world’s adult population were overweight (1.9 billion adults) and 650 million of these were obese. In addition, 62% of global consumers declared to be concerned about obesity.The World Health Organization (WHO) recommends limiting the total fat to 30% of a person’s total calorie intake in one day. It also encourages replacing saturated and trans fatty acids by unsaturated fats.
These recommendations are being well-received by consumers and eating behaviors are gradually changing. Indeed, 41% of global consumers are actively trying to reduce their consumption of fat [53% in Latin America – 48% in Middle East & Africa – 43% in Asia Pacific – 39% in North America – and 35% in Europe].
The source of fat is important to consumers, as well as the amount. Saturated and animal fats are perceived negatively. Consumers expect food manufacturers to go further than the common “low-fat” and “fat-free” claims. They also want them to share more details on the source and type of fat.
The fat reduction challenge
On the manufacturer’s side, the reformulation of processed foods, which generally contains fats for organoleptic purposes, is required. But it is not an easy process as the impact is considerable. More than ever before, manufacturers have to continue their efforts in the fat reduction process, specifically saturated fats reduction in recipes:
– without any impact on consumer enjoyment (given by taste, texture)
– without any impact on shelf life
– with a limited impact on cost
The main challenge for food manufacturers is to reduce fat without consumers noticing a change in taste and texture. In a low-fat processed cheese spread for example, the acid and bitter taste will be stronger, as well as stickier. The creaminess, the spreadability and the overall sensory properties are reduced.
Most of fat substitutes on the market allow a similar texture, but without compensating for the loss of taste. In this context, Biospringer offers an ideal fat reduction solution with yeast extract. It is a natural origin and animal-free ingredient coming from fresh yeast, an ingredient used for centuries to make bread or beer.
In a fat-reduced recipe, yeast extract compensates for the taste and texture loss. It provides mouthfeel and smoothness, which gives a richer and stronger taste. These functional properties are very close to fat in formulation.
Thanks to these distinctive characteristics, Biospringer’s yeast extract allows food manufacturers to reduce up to 30% fat in their formula, while providing appealing flavors and indulgence to the customer. For example, in a low-fat peanut butter (-20%), fatty flavor is intensified and the overall flavor of the recipe is not compromised, tasting like regular peanut butter! In low-fat snacks, such as granola or crackers, yeast extract provides body and richness which makes them as indulgent as full-fat products. Also efficient in dairy products, yeast extract will maintain the freshness and creaminess in a low-fat cream cheese.
Biospringer is a yeast extract and taste building expert
Biospringer is a key player and global producer of yeast extracts. It relies on Lesaffre’s 165 years of expertise and know-how in yeasts and fermentation. Our R&D department and our Culinary Center are here to develop customized yeast-based ingredients and initiate new recipe development based on the customer’s needs.
Natural origin ingredient, animal-free, gluten-free, Kosher and Halal certified, Biospringer’s yeast extracts also offer various technological benefits. They are process resistant (acid, heat, freeze) and suitable for many food applications (liquids, solids, frozen, canned).
With several nutritional benefits, Biospringer’s yeast extract is clearly a natural and innovative solution for flavorful low-fat products.
 World Health Organization, « obesity and overweight », 2017, available on: https://www.who.int/fr/news-room/fact-sheets/detail/obesity-and-overweight/
 Global Data’s 2017 Q1 Consumer Survey
 Diet, nutrition and the prevention of chronic diseases: report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series, No. 916. Geneva: World Health Organization; 2003.
 Fats and fatty acids in human nutrition: report of an expert consultation. FAO Food and Nutrition Paper 91. Rome: Food and Agriculture Organization of the United Nations; 2010.
 GlobalData Q4 2016 global consumer survey