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Review
. 2020 Jun 7;12(6):1709.
doi: 10.3390/nu12061709.

Reformulation of Pastry Products to Improve Effects on Health

Ramon Estruch  1   2 , Eulàlia Vendrell  3 , Ana María Ruiz-León  1   2 , Rosa Casas  1   2 , Sara Castro-Barquero  1   2 , Xavier Alvarez  3
Affiliations
Review

Reformulation of Pastry Products to Improve Effects on Health

Ramon Estruch et al. Nutrients. .

Abstract

Obesity is increasing at an alarming rate and has been described as a global pandemic. This increase has several explanations, including an increase in caloric intake, low levels of physical activity and the nutritional composition of our diets. In addition to public health policies based on healthy dietary patterns and recommendations based on the Mediterranean and other healthy diets, food reformulation, especially of commonly consumed processed foods, such as bakery products and pastries, is needed in the fight against obesity. Among nutritional reformulation strategies, reductions in caloric density, salt, added sugar, saturated and trans-fats are important in order to reduce the associated risk of developing chronic diseases, including cardiovascular diseases, diabetes and cancer.

Keywords: bakery; cardiovascular health; dyslipidemia; hypertension; pastry; salt; sugar; trans-fats; type 2 diabetes.

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Conflict of interest statement

R.E., R.C. A.M.R.-L., and S.C.-B. report no potential conflicts of interest related to this article. E.V. and X.A. work at Dallant SA, Spain, a company that sells flavours to the food industry.

Figures

Figure 1
Figure 1
Trends at the EMEA level in Europe, the Middle East and Africa. Source: Mintel, A Year of Innovation in Cakes and Sweet bakery, 2019.
Figure 2
Figure 2
Recommended intake levels expressed as % of daily energy intake (kcal/day) of saturated and trans-fat and simple sugars and grams of sodium *. * Useful in pastry and bakery product reformulation.
Figure 3
Figure 3
Reformulation proposal for healthier bakery and pastry products *. * Potassium chloride, monosodium glutamate, nucleotids, polysaccharides, natural sweeteners, positive allosteric modulators (PAMs), caprenin, salatrin and olestra may be used to enhance flavour.
See this image and copyright information in PMC

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