Nestle, Lausanne, Vaud, Switzerland. Introduction: The world is facing serious global issues such as global warming, shortages of water and raw materials, ...
O1103 Technological solutions for obesity and malnutrition Stefan Palzer, Stefan Kaufmann Nestle, Lausanne, Vaud, Switzerland Introduction: The world is facing serious global issues such as global warming, shortages of water and raw materials, obesity and malnutrition. Food technology has to contribute especially in solving the obesity crisis and the growing problem of malnutrition. Technological solutions: Obesity is a serious problem which is associated with a number of co-morbidities. Solutions include structures with low energy density, products delivering satiety, food with designed digestibility and ingredients increasing the metabolic activity. Decreasing energy density can be achieved by reducing fat and sugar and increasing air and water content. To maintain consumer preference specially designed micro-structures and flavours are required. Alternatively, the digestibility of food can be modulated by structuration in order to make it partially non-digestible or to deliver nutrients in specific parts of the gastrointestinal system. Products delivering satiety might be characterized by specific fibre/protein ratios, high volumes or the development of viscosity within the stomach. Finally also functional ingredients increasing energy expenditure of the body can be added. Malnutrition is a problem in developing countries. However, micronutrient deficiencies are also observed increasingly in developed countries due to suboptimal composition of the diet. Thus, affordable delivery systems for incorporation of minerals and vitamins in liquid and solid food matrices are needed. Encapsulation systems should facilitate dispersion of nutrients in the food volume and protect them during storage. Delivery systems must also ensure a high bioavailability. Furthermore, affordable and nutritious macronutrient sources have to be developed based on local raw materials. Suitable processes are required for purification and increasing nutritional value of such raw materials. Conclusions: As demonstrated, food technology can address obesity and malnutrition by processing of nutritious and affordable raw materials and generation of tailor made food structures with designed digestibility and optimal nutrient profile.
