National Survey of Research Commercialisation - Australian ...

GELLED FOOD PRODUCT
PRODUCT SUCCESS STORIES
The choices at the deli are changing as a unique fat substitute is allowing consumers to
buy processed products — such as pâtés and cold meats — that are healthier and tasty.
Researchers at Food Science Australia have developed the solid fat replacer technology,
called gelled food product (GFP), which can also be used to produce reduced-fat seafood,
bakery and dairy products.
Food-processing companies have been keen to adopt the technology, which can reduce
fat levels in foods by 50% or more. GFP gives these companies a powerful advantage
in developing products for the reduced-fat food market, which, for processed meats, is
worth more than $150 million in retail sales in Australia and is growing at 8% per year.
In food products, GFP feels and tastes just like fat, according to senior food technologist
at Food Science Australia, Ms Aarti Tobin.
Hans Continental Smallgoods (Hans) was the first company to realise the possible
applications of GFP. Hans has used the fat replacer to expand its product range to include
nutritious reduced-fat smallgoods such as low-fat Strassburg and hot dog products.
Jean Pierre Gourmet Pty Ltd, a manufacturer of premium quality pâté, has developed
a range of low-fat pâtés using the GFP gel, and tackled the marketing challenge of
convincing customers that low fat does not mean low taste.
Importantly, both Hans and Jean Pierre Gourmet have found that the introduction of
low-fat products in Australia has increased overall sales of their product ranges.
GFP is a whey protein gel of controllable appearance, texture, flavour and “mouth feel”.
In 2000, Food Science Australia licensed the solid fat replacer technology to a company
called Gelled Foods Australia, which was set up to commercialise the technology in
Australia and New Zealand.
Conventional meat-processing facilities and procedures are used to manufacture the GFP
products. The GFP gel can be chopped or minced and added to the meat in the same way
that animal fat is added.
Commercial use of the technology has shown that GFP can replace some, if not all, of the
non-functional fat in processed meats without loss of mouth feel or texture.
Two other major manufacturers of pâté have successfully completed trials using GFP gel
and launched their products nationally, and trials are underway to investigate the use of
GFP in low-fat hamburger patties, poultry products and sweet baked goods.
It is expected the technology will be licensed in most world markets by the end of 2002.
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