As the contradiction wants: the positives
deducts points to improve the total outcome towards hopefully as close to 0 as
possible. That would mean that the focus in this case would be to review and
increase is feasible of the amounts of:
- Protein
- Fibres
- Vegetables, fruits, legumes,
nuts (and certain oils)
For vegetables, fruits, legumes, nuts and
certain oils there are restrictions on how to use and calculate them, in
particular when applying for example a concentrate: when not fully
reconstituted it might just be sugar, fat, protein and fibres that can be
considered. The idea is that processing of food adds to the loss of many
micronutrients. The nuts considered are: Walnut, hazelnut, pistachio, cashew,
pecan, coconut (depends on the condition), peanut, almond, chestnuts. Oils to
be considered as healthy are: rapeseed, walnut and olive oils. That would imply that in baking we would like to
investigate if we could apply one of the oils in stead of a more saturated
version; this solves a negatives and brings us a positive by a relatively
simple (probably only partial) replacement.
Protein Enrichment (see also our newsletter
from October ’21 or check our archives for more details) is a way forwards to
add positives to our product judgement. However we are adding functionalities
as well, in which we sometimes aren’t too fond of having and sometimes
side-affects such as taste…
In June ’21 we touched fibres and they can
aid as well in several directions: amongst other fat and/ sugar reduction. Looking
into additional functionality it might be wise to look on the processing as
well as the fibre length to see if processing effects can be minimised in order
to maximize nutritional gain.
Need to know more? Feel free to contact us!
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