Culinology - September 2020 - 45
Keto diet keeps on trending
The ketogenic diet represents a significant yet
challenging market opportunity for product
developers, according to panelists presenting
at ShIFT20.
Interest in the high-fat, low-carbohydrate
lifestyle has surged as consumers seek
personalized solutions for managing
weight, improving physical and cognitive
performance, and treating or preventing
specific health conditions, said Lu Ann
Williams, director of global insights at Innova
Market Insights, Arnhem, The Netherlands.
She cited a spike in Google searches for
"keto" at the beginning of the year that eased
during the initial pandemic period.
"Now we're seeing it start to creep back up
again," Ms. Williams said. "Keto is definitely
back on trend."
Food and beverage manufacturers,
including mainstream brands, are tapping
into the trend. The number of global product
launches featuring a keto claim increased
239% year-over-year in 2019, Ms. Williams
said, and packaged products that promote
convenience help consumers adhere to the
diet's rigorous guidelines.
Achieving nutritional ketosis, when
the body uses fat as its primary energy
source, requires a diet that is 70% to 90%
fat, 6% to 20% protein and approximately
5% carbohydrates, said Kristen N. Smith,
PhD, nutrition consultant and owner of K&T
Consulting Services, LLC, Minneapolis.
"The limited number of food choices ... can
be a challenge for some," Dr. Smith said.
Key formulation challenges exist, said
Marshall G. Weston III, senior food scientist
at Ingredion, Inc., Westchester, Ill. When
reducing sugar and increasing fat in a
recipe, product developers must consider
ingredients that offer sweetness replacement
and functional characteristics such as
bulking, browning and emulsification, he said.
"This is a diet where you're either on it or you're off it.
You can't kind of halfway do it."
- Lu Ann Williams, Innova Market Insights
"Ingredient selection is essential to
formulate a product that is acceptable to the
end consumer," Mr. Weston said.
Ramesh Reddy Yettella, PhD, consumer
innovation manager at AAK USA, Edison, NJ,
addressed ideal fat sources for a ketogenic
diet. Avocado oil, olive oil and medium-chain
triglyceride (MCT) oil are considered healthier
sources of fat. He provided an example of
a ketogenic beverage featuring a blend of
rapeseed oil, MCT, algal docosahexaenoic acid
(DHA) and egg phospholipids, which delivers
a combination of saturated, monounsaturated
and polyunsaturated fatty acids.
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SEPTEMBER 2020 | Culinology |
45
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Culinology - September 2020
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