Fungus could re-engineer obesity epidemic

As much as we feel like we should opt for low-fat over full-fat options, there’s no denying that fat just tastes better. Healthy eating campaigns, ‘fat taxes’ and restrictions on fast food advertising don’t seem to be doing the trick: in the US, nearly half the population is predicted to be obese by 2030.

A new development in the food engineering world could change the way we view low-fat food products. Researchers from the University of Birmingham have found that hydrophobins, a natural protein extracted from fungi such as mushrooms, could be the key to reducing calories in foods without compromising taste or texture.

Hydrophobins can be used as a foam or emulsifier to aerate and help bind ingredients together - a role normally achieved using fats and sugars.

University of Birmingham researchers have found that hydrophobins have the potential to halve fat levels in some foods by replacing them with highly stable air-filled emulsions. The researchers reported that the foods retained the same eating experience as full-fat versions and texture and flavour weren’t compromised.

However, in their latest review of food foams and emulsifiers, the University of Birmingham and the University of Wolverhampton indicated that developments like hydrophobins have not been widely taken up “due to the conservative nature of the food industry”.

The UK spends an estimated £5 billion each year treating obesity-related diseases such as heart attacks. “Re-engineering our food is another serious option in the battle against obesity, but it will take time,” said David Brown, CEO of the Institution of Chemical Engineers (IChemE). “Many consumers are unwilling to compromise their eating and drinking experience associated with some diet products.

“Hydrophobins may be able to overcome this fundamental resistance and follow successful attempts to reduce sugar levels in foods over recent years. Artificial sweeteners and natural sugar substitutes are now widely used and accepted by consumers and, in particular, have helped to reduce sugar consumption especially in fizzy drinks.

“If the same level of trust can be achieved with hydrophobins, then food manufacturers could be persuaded to re-formulate brands worth billions of dollars and make the single biggest contribution to promoting healthier lifestyles.”