New product concepts for adolescents to reduce energy intake

Reduction of energy density in burgers

In the years 2005 to 2008 a study was conducted to evaluate the state of nutrition and health with more than 3000 adolescents in Europe, the so called HELENA-Study (Healthy Lifestyle in Europe by Nutrition in Adolescence). Nutrition is important particular in adolescence, since obesity and diet-related diseases of civilization have their origin often in this early stage of life. Hence, an appropriate energy and dietary fiber intake is crucial during this age. However, the results of this study showed a total energy intake which is considerably higher than the amounts recommended among adolescents in Europe as well as an increase of out-of-home-consumption and consumption of convenience and fast food products. Therefore, fast food products with lower energy contents, particularly lower energy densities (energy content per 100 g food), can contribute to a healthier diet among adolescents.

In WP2-2 a burger-system with the four building blocks burger bun, patty, sauce and cheese will be developed with a reduced energy density. This will be achieved by using selected ingredients and modification of formulations. The complex interactions between fat, carbohydrates and proteins in the different matrices will be studied. Additionally, their effects on texture, rheological and sensory properties as well as the aroma perception will be elucidated and optimized. Dietary fibers but also proteins are often used to reduce energy in food, but they can have a significant impact on the texture and some of them possess an off-flavor. Besides lowering the energy density of food products, some dietary fiber possess certain health-benefits and can act preventively against many diseases of civilization Flavor and overall impression of new food products are critical criteria especially for young consumers. Hence, a group of adolescents will be integrated by survey of focus groups and sensoric ratings in the development process to ensure high consumer acceptance of the energy reduced burger. Finally, a scale-up of the optimized burger will be carried out by means of the industrial partners. Subsequently the obtained knowledge about energy reduction in convenience food can be used for developing further energy reduced and fiber enhanced products in the convenience and fast food sector to contribute for a healthier diet among adolescents.

Objective:

The aim of this project is the development of three burger-systems with reduced energy density (150 kcal, 170 kcal, and 190 kcal per 100 g or less) and high acceptance among adolescents.

Coordinating Investigator

Priv.-Doz. Dr.-Ing. Peter Eisner

Fraunhofer Institut für Verfahrenstechnik
und Verpackung IVV
Verfahrensentwicklung pflanzliche Rohstoffe
und Verfahrensentwicklung Lebensmittel

Tel:      +49 (0) 8161 491 401
Email: peter.eisner[at]ivv.fraunhofer.de  

Co-Investigators

Christopher Schädle, M.Sc.

Fraunhofer Institut für Verfahrenstechnik
und Verpackung IVV
Verfahrensentwicklung pflanzliche Rohstoffe
und Verfahrensentwicklung Lebensmittel

Email: christopher.schaedle[at]ivv.fraunhofer.de

Dr. rer. nat. Stephanie Mittermaier

Fraunhofer Institut für Verfahrenstechnik
und Verpackung IVV
Verfahrensentwicklung pflanzlicher Rohstoffe
und Verfahrensentwicklung Lebensmittel

Email: stephanie.mittermaier[at]ivv.fraunhofer.de

Prof. Dr. Jutta Roosen

Technische Universität München
TUM School of Management
Lehrstuhl für Marketing und Konsumforschung

Email: JRoosen[at]tum.de

Rebecca Nast

Technische Universität München
Lehrstuhl für Marketing und Konsumforschung

Email: rebecca.nast[at]tum.de 

Prof. Dr. Susanne Ihsen

Technische Universität München
TUM School of Education
Gender Studies in Ingenieurwissenschaften

Email: ihsen[at]tum.de

Partners