Less is more: Epogee’s modified oil EPG cuts calories from fat in F&B by 92%
04 Mar 2021 --- US-based Epogee has developed an alternative fat ingredient designed to help curb the world’s growing obesity epidemic.
Esterified propoxylated glycerol (EPG) is a GMO-free, modified rapeseed oil that enables F&B manufacturers to “dramatically” lower calories.
“Reducing daily caloric intake will always be in the best interest of the consumer. EPG allows them to enjoy their favorite foods with up to 45 percent fewer total calories,” Tom Burrows, CEO of Epogee tells NutritionInsight.
It is touted as the only technology available today that can cut 92 percent of calories from fat for each unit of fat replaced, without compromising on F&B taste, texture or functionality.
EPG looks, feels, tastes and cooks like fat because it’s made from fat, explains Burrows.
“It is made by splitting GMO-free rapeseed oil into its components – glycerin and fatty acid – and then inserting a food-grade propoxly link and reconnecting the components.”
The component used to modify the oil prevents digestion and, therefore the release of calories.
New tool to tackle obesity
Sarah Malenich, senior director of marketing at Epogee highlights that the innovation is “an absolute game-changer” for innovating new F&B products.
“COVID-19 has heavily influenced the food industry as consumers demand healthier food and beverage options,” she affirms.
reinforces that consumers are looking for more products that contribute to well-being, specifically through functional foods and beverages.New research from Kerry
“Now it is possible for manufacturers to address consumer health concerns such as calorie control and weight management and help solve the obesity problem,” adds Malenich.
The ingredient works as a 1:1 fats and oils replacer, making the alternative easy to incorporate into existing products.
“Because EPG is made from fat, unlike fat substitutes that were based on sucrose and/or starch molecules, EPG does not require the addition of sugar or other ingredients, like starches, gums, binders, preservatives and flavor enhancers currently used in low-fat and low-calorie foods,” says Malenich.
“This means manufacturers can make great tasting better-for-you foods with shorter ingredient labels, without compromising the taste, texture or functionality.”
Regulation in the works
“EPG has achieved generally recognized as safe (GRAS) status from the US Food and Drug Administration (FDA) in 14 applications. It has been tested at levels of 150 g/day with no side effects,” says Burrows.
Epogee is currently working toward gaining approval in major geographical regions around the globe, including Mexico, the UK and Europe for the ingredient.
“Health-conscious consumers want foods and beverages that wellness and nutrition concerns while still delivering the taste they love – as well as the occasional treat.
Epogee recently published a white paper offering a tool to fight the growing obesity epidemic.
Titled “Cooking up a fat revolution with EPG,” this resource discusses consumer dynamics and highlights EPG.
Calorie counting during COVID-19
Obesity concerns have come increasingly into focus during the pandemic, as the link between obesity and worse COVID-19 outcomes have been flagged.
During social distancing measures and travel bans, consumers have also been less active.
At the same time, demand for indulgent products such as frozen desserts and ice cream jumped in North America and Europe during the pandemic.
This phenomenon was highlighted on page 14 in the October/November 2020 edition of The World of Food Ingredients.
The fat alternative can be used in a wide variety of applications, including indulgent ones such as ice cream.
In the US, Nick’s ice cream features EPG in its low-calorie ice cream brand.
A recent report from the UK recently highlighted that reducing the fat content of processed foods in the UK could save almost 100,000 lives and prevent 4.5 million cases of overweight and obesity.
Last month, the obesity treatment Semaglutide was submitted for US, UK and EU regulatory approval following the revelation that it can help people lose over 20 percent of their body weight.
Today, in light of World Obesity Day, The World Obesity Federation has released a report revealing that an increased risk of death from COVID-19 is associated with higher BMIs.
By Missy Green, with additional reporting from Kristiana Lalou
To contact our editorial team please email us at firstname.lastname@example.org
Subscribe now to receive the latest news directly into your inbox.