The Future of Fat Reduction and Replacement in Food and Drinks

This report is focused on developments related to fat reduction and replacement in food and drinks. It highlights innovative trends and evaluates new ingredients and technologies from. The report provides a unique evaluation of new food and drink product launches that are promoted as having reduced/low/no fat, saturated fat, trans fats, or cholesterol and related claims.

Gain an understanding of the component targets for fat reduction and replacement in food and drinks products.

Evaluate market drivers and their impact on opportunities across consumer demographics and global regions.

Offers an analysis of new products with reduced fat claims and allows readers to gain an awareness of the important issues.

Understand the potential of technical solutions for fat reduction and replacement through identification of emerging ingredients and technologies.

Identify the key components of a successful reduced fat food and drink product and evaluate the key challenges and opportunities.

Negative health outcomes and risk factors that have been linked to trends in dietary fat consumption include obesity, coronary heart disease, diabetes, cancer, stroke, depression, and metabolic syndrome. Dietary advice encourages the adoption of 'healthy' fats for 'unhealthy' fats rather than a focus on overall fat reduction.

Corn starch, maltodextrin, pectin, gelatin, xanthan gum, guar gum, carrageenan, and soy protein were all commonly used ingredients in reduced fat products launched in the period 2008-10. Low in saturated fatty acids, sunflower oil was commonly used in new reduced fat foods, appearing in 9.1% of these products.

Fat replacers of the future will need to meet some important criteria, including reducing or replacing the target fat effectively, being available at a cost appropriate to the benefits provided, and being safe and legal with no appreciable side effects.

What are the key targets for fat reduction in food and drinks in terms of products, consumers, and food components?

What are the key drivers behind the trend for fat reduction and replacement in food and drinks and how might these change?

Which reduced fat type claims are the most common and why?

Which categories and regions are the most important in terms of fat reduction in food and drinks?

What are some of emerging technologies that could define future directions?