Chapter five - Other nutritional modifications

Abstract

This chapter explores reformulation in the context of creating bespoke foods for specific consumer segments. To counter obesity in the general population, sucrose-reduced beverages and foods have been produced for generations with now particular emphasis for children due to the growing problem of obesity with this cohort. Celiac disease, which is the intolerance to gluten, has driven the production of a broader and more appetizing range of alternative products for this specific group within the population as more become diagnosed, while others choose to adopt gluten-free (certainly reduced) diets on an ad hoc basis for health reasons. A high intake of fat or salt during pregnancy perturbs placental function alters fetal development and predisposes offspring to metabolic disease in adult life. There is thus a requirement to tailor individual nutritional requirements for pregnant women. Bespoke foods for the elderly have been created to maintain health, particularly body weight, in some instances by reformulating traditional products (processed meats). Nutritionally compromised elderly are more likely to eat such familiar products than a prescribed viscous fortified dairy-based supplement that they are unfamiliar with and will quite often reject. This chapter discusses reformulation with these significant consumer groups and ultimately presents a case study on the impact on the physical and sensory properties of salt- and fat-reduced traditional sausages on various age cohorts’ acceptance.