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Charles Speirs - Articles and news items

A novel approach to reducing the total and saturated fat content of baked goods

Issue 1 2014  •  5 March 2014  •  Charles Speirs, Bakery Science Manager, Campden BRI

In 2008, the Food and Agricultural Organisation and the World Health Organisation reviewed their recommendations on dietary fat and fatty acids in view of the growing evidence on dietary fatty acids and health outcomes. The key recommendation was that our diet type should change to limit the saturated fatty acid content to 10 per cent of the dietary energy intake. The saturated fatty acids should be replaced with polyunsaturated fatty acids. By adjusting the ratio of saturated to unsaturated fatty acids in the diet, the level of low density lipoprotein cholesterol in blood serum is reduced, which correlates with a decrease in the risk of coronary heart disease…

The challenge of clean label reformulation

Issue 1 2010, Past issues  •  22 February 2010  •  Holly Hughes, Charles Speirs & Sarah Chapman, Campden BRI

With consumers becoming more aware of what is in their diet, there is a growing interest in more ‘natural’ and healthy foods free from additives. The UK food industry is under increased pressure to simplify ingredient lists and remove ‘arti­ficial’ additives from foods. The increasing popularity of the clean label movement within the EU is shown through data obtained by Mintel’s Global New Products Database (GNPD). Between January 2008 and June 2009, the most popular claim made when launching new food and beverages was ‘no additives’ or ‘no preservatives’. This was found on 13,441 products. In addition, 23 per cent of global food and drinks launches in 2008 featured ‘natural’ or ‘no artificial….’ claims…

 

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