Adding Health Without Changing Flavor

Food Researchers at the University of Newcastle-upon-Tyne have found that an extract from seaweed could be used to increase the fiber content of foods normally thought of as “junk food”, such as cakes, burgers or any other type of food containing large amounts of fat and not many health benefits. And best of all, the flavor and mouthfeel would remain the same.

The highly-fibrous seaweed extract, alginate, is thought to be a valuable weapon in the international battle against obesity, diabetes and heart disease and diseases such as bowel cancer. Alginate is high in fiber and has already been proven to be palatable and safe, which is why it is already in widespread use by the food industry as a gelling agent, to reconstitute powdered foods.

One of the research team, Professor Jeff Pearson of Newcastle University’s Institute for Cell and Molecular Biosciences, said: “We’re just not eating enough fiber, yet we need this to keep us healthy.” He adds that in order to consume the recommended daily amount of fiber people need, they have to eat a lot of fruits and vegetables, which aren’t always on the top of people’s lists.

“We believe the most practical solution is to improve the food they do eat. With a burger, for example, you would simply remove some of the fat and replace it with the seaweed extract, which is an entirely natural product from a sustainable resource. You’d have a healthier burger and it’s unlikely to taste any different.” Of course, food sensory research would help to determine if there is any difference in taste perception.

“This compound can also be added to any number of foods. Bread is probably the best vehicle to reach the general population because most people eat it. Adding the seaweed extract could quadruple the amount of fiber in white bread.”