Physical Chemistry Expert Group
Practical replacement of fat, sugar and salt in foods

The Physical Chemistry Expert Group offers a new package of practical guidance for food manufacturers and retailers who need to reduce total/saturated fat, sugar and/or salt in their food products.
Drawing from several lifetimes of collective experience, our expert team can guide the selection of alternative ingredients, provide practical help in producing and testing the revised products to ensure that they stand up to the demands of the market place and meet nutritional requirements.

Meet the team:

Bill Duffett provides expertise on fat reduction with a range of physical approaches, including his unique expertise in fat crystallisation, that produces fat particles which deliver more functional benefits in food, weight for weight, than other forms of the same fat. Many other approaches to fat reduction and replacement are also used and Bill and the team will advise on these in the context of individual processed foods.
Click here for more about Bill Duffett

Using his in-depth knowledge of hydrocolloids, Dr Mike Marrs ensures the sensory requirements of reformulated foods are met satisfactorily. This is particularly difficult for salt, and Mike has considerable knowledge of strategies that work successfully. Mike also draws together the team's expertise on sugar replacement, calling on further experts from the group on sweeteners as appropriate.
Click here for more about Dr Mike Marrs

Dr Ian Smith helps companies control the texture and microstructure of foods. As an expert in colloid science and physical chemistry he can solve product quality problems associated with changes in ingredients and process parameters in a wide range of complex food systems.
Click here for more about Dr Ian Smith

Underpinning the guidance on changes to meet market requirements is the need to measure and predict food cooking qualities; John Gearing is a world expert in dealing with DMA and DMTA (Dynamic Mechanical/Thermal Analysis), the best predictive tool available, and thermal conductivity for assessing the cooking times of new recipes.
Click here for more about John Gearing

Acumentia (the operating company of VCG LLP) also calls on the services of over 40 additional members of the Virtual Consulting Group for expertise in sensory, nutrition and other aspects of reformulating foods to meet the tough demands of today's market place.

e-mail Catherine.Side(at)vcgllp.com to discuss your requirements and /or obtain a costed proposal.

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