National Starch Food Innovation Vision - hcmut.edu.vndzung/spise2009/presentations/SPISE 2009... ·...
Transcript of National Starch Food Innovation Vision - hcmut.edu.vndzung/spise2009/presentations/SPISE 2009... ·...
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)National Starch and Chemical Company (National Starch LLC) reserves a world-wide, royalty-free, non-exclusive license to use such copyrighted work, specifically the right to reproduce, adapt, perform, and display the work and such right may not be ceded except by written contract signed by a Corporate Vice President.
National Starch Food Innovation Vision
• To be the industry’s leader in nature-based functional and nutritional ingredients and ingredient systems for food innovation.
Our Goal –
• To become the partner of choice for the food industry as it seeks to harness the power of innovation for the next generation of food products.
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)National Starch and Chemical Company (National Starch LLC) reserves a world-wide, royalty-free, non-exclusive license to use such copyrighted work, specifically the right to reproduce, adapt, perform, and display the work and such right may not be ceded except by written contract signed by a Corporate Vice President.
Developing Consumer-Preferred Yogurt Textures
Tan Ai Tsing - Application ManagerNational Starch Food Innovation (NSFI)
Contact: +65 6872 5335; [email protected]
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Consumer Preferred Yogurt Texture- Formulating for Success -
1. Motivation
2. Category Appraisal (Consumer Sensory)
3. Texturizer Development (Applying Structure-Function Relationship)
4. Validation of New Texturizer (Consumer Acceptance Test)
5. Summary
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Delivering cost-effective texture solutions, both
products and services, in food –
matched to consumer and sensory insights,
increasing speed and success rates and
reducing customer risk in developing new and/or
reformulated products
NSFI Texture Innovation- Program Charter -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
ConsumerConsumerConsumerFoodFoodFoodIngredient (starch)
Ingredient Ingredient (starch)(starch)Past
Rational Texture Design
includes texture mapping, sensory linkage, rheology
Rational Rational Texture Texture DesignDesign
includes texture includes texture mapping, sensory mapping, sensory linkage, rheologylinkage, rheology
Understand Consumer &
Customer Texture Needs
Understand Understand Consumer & Consumer &
Customer Customer Texture Texture NeedsNeeds
Ingredients, Systems &
Formulation Science
Ingredients, Ingredients, Systems & Systems &
Formulation Formulation ScienceScience
Present
NSFI Texture Innovation- A Different Approach to the Market -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
NSFI Texture Innovation- Linking the Languages and the Sciences -
Good DispersionGood DispersionGood Dispersion
NOVATION™NOVATIONNOVATION™™
Texturizer SystemTexturizer SystemTexturizer System N-DULGE™NN--DULGEDULGE™™
NPDNPDNPD
etc.etc.etc. Slow GelSlow GelSlow Gel
Continuous PhaseContinuous PhaseContinuous Phase
MouthcoatingMouthcoatingMouthcoating
RopyRopyRopy CohesiveCohesiveCohesive SmoothSmoothSmoothetc.etc.etc.
IndulgenceIndulgenceIndulgence
CreamyCreamyCreamy
Fast HydrationFast HydrationFast HydrationWeak GelWeak GelWeak Gel
MeltawayMeltawayMeltaway ThickThickThick
Hunger SatisfactionHunger SatisfactionHunger Satisfaction
Overall LikingOverall LikingOverall LikingConsumer
Insight
Sensory
Material Science
Formulation Ingredients
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Linking Consumer to Sensory- Yogurt Category Appraisal -
Good DispersionGood DispersionGood Dispersion
NOVATION™NOVATIONNOVATION™™Texturizer SystemTexturizer SystemTexturizer System N-DULGE™NN--DULGEDULGE™™
NPDNPDNPD
etc.etc.etc. Slow GelSlow GelSlow GelContinuous PhaseContinuous PhaseContinuous Phase
MouthcoatingMouthcoatingMouthcoating
RopyRopyRopy CohesiveCohesiveCohesive SmoothSmoothSmoothetc.etc.etc.
IndulgenceIndulgenceIndulgenceCreamyCreamyCreamy
Fast HydrationFast HydrationFast HydrationWeak GelWeak GelWeak Gel
MeltawayMeltawayMeltaway ThickThickThick
Hunger SatisfactionHunger SatisfactionHunger SatisfactionOverall LikingOverall LikingOverall Liking
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
1. Evaluated 80+ yogurt products sourced globally
2. Selected 12 texturally different products
3. Descriptive analysis of 12 selected products
4. Consumer acceptance test with 12 selected products
Category Appraisal- Overview -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
5742 38 37 34
35 27 2418 18
9
152224272726
363838
3535
0%
25%
50%
75%
100%
Taste HealthBenefits
Texture Variety/Typeof Flavor
Availability inStores
Fat Content Amount ofCalories
Price ContainerSize
Convenienceof
Packaging
Brand Name
ExtremelyImportant
VeryImportant
Category Appraisal- Reasons for selecting among yogurts -
76%
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
3.113.30
4.06
5.175.675.84
6.316.447.047.227.287.48
1
2
3
4
5
6
7
8
9
Brand A Brand B Brand C Brand D Brand E Brand F Brand G Brand H Brand I Brand J Brand K Brand L
Mea
n
Category Appraisal- Overall Consumer Liking -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Category Appraisal- Texture Mapping -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Category Appraisal- Linking Sensory with Consumer Liking -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Category Appraisal- Drivers of Liking for Yogurt Texture -
Initial Set / Firmness
Mouthcoating
Meltaway
Base viscosity
Pre-requisite: Stability / Lack of Syneresis
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Texturizer Development- Applying Structure-Function Relationship -
Good DispersionGood DispersionGood Dispersion
NOVATION™NOVATIONNOVATION™™Texturizer SystemTexturizer SystemTexturizer System N-DULGE™NN--DULGEDULGE™™
NPDNPDNPD
etc.etc.etc. Slow GelSlow GelSlow GelContinuous PhaseContinuous PhaseContinuous Phase
MouthcoatingMouthcoatingMouthcoating
RopyRopyRopy CohesiveCohesiveCohesive SmoothSmoothSmoothetc.etc.etc.
IndulgenceIndulgenceIndulgenceCreamyCreamyCreamy
Fast HydrationFast HydrationFast HydrationWeak GelWeak GelWeak Gel
MeltawayMeltawayMeltaway ThickThickThick
Hunger SatisfactionHunger SatisfactionHunger SatisfactionOverall LikingOverall LikingOverall Liking
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Texturizer Development- Texturizer Components & Experimental Design -
Initial Set / Firmness
Mouthcoating
• Starch source• Starch concentration • Co-Texturizer™ selection• MSNF%• Fat%
• Starch source• Starch concentration • Co-Texturizer™ selection• MSNF%• Fat%
• Starch source• Starch concentration • Co-Texturizer™ selection• MSNF%• Fat%
Base viscosity
Meltaway
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Texturizer Development- Target preferred rheology parameters -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
PCA Map of Project Martini yogurts (Gen-1 Texturisers)
Z
Y
W
X
T
S
RQ
P
O
N
M
L
K
J IHG F
E
D
C
B
A
MoC
MeAGrO
CoH
DeAS
FiASTiM
SpRAS
ViOSpViSC
DeBS
FiBSJig
SuGSp
SpRBSSpIn
SuG
SS
-4.000
-3.000
-2.000
-1.000
0.000
1.000
2.000
3.000
4.000
-6.000 -4.000 -2.000 0.000 2.000 4.000 6.000
Texture Component -1
Tex
ture
Com
pone
nt-2
Cluster 1
Cluster 5Cluster 2
Cluster 4
Cluster 3
Texturizer Development- Ensure Texture Differentiation via PCA and Cluster Analysis -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Firmness Before Stir
Meltaway
Mouth Coating
Viscosity
Cluster
5
1234
A+E
I
T Y
FG
W
Texturizer Development- Ensure Texture Differentiation via Matrix plots -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
PCA Map of Project Martini yogurts (Gen-1 Texturisers)
Z
Y
W
X
T
S
RQ
P
O
N
M
L
K
J IHG F
E
D
C
B
A
MoC
MeAGrO
CoH
DeAS
FiASTiM
SpRAS
ViOSpViSC
DeBS
FiBSJig
SuGSp
SpRBSSpIn
SuG
SS
-4.000
-3.000
-2.000
-1.000
0.000
1.000
2.000
3.000
4.000
-6.000 -4.000 -2.000 0.000 2.000 4.000 6.000
Texture Component -1
Tex
ture
Com
pone
nt-2
Cluster 1
Cluster 5Cluster 2
Cluster 4
Cluster 3
Texturizer Development- Selection of “Final 5” for Consumer Study -
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Validation of New Texturizer- Consumer Acceptance Test -
Good DispersionGood DispersionGood Dispersion
NOVATION™NOVATIONNOVATION™™Texturizer SystemTexturizer SystemTexturizer System N-DULGE™NN--DULGEDULGE™™
NPDNPDNPD
etc.etc.etc. Slow GelSlow GelSlow GelContinuous PhaseContinuous PhaseContinuous Phase
MouthcoatingMouthcoatingMouthcoating
RopyRopyRopy CohesiveCohesiveCohesive SmoothSmoothSmoothetc.etc.etc.
IndulgenceIndulgenceIndulgenceCreamyCreamyCreamy
Fast HydrationFast HydrationFast HydrationWeak GelWeak GelWeak Gel
MeltawayMeltawayMeltaway ThickThickThick
Hunger SatisfactionHunger SatisfactionHunger SatisfactionOverall LikingOverall LikingOverall Liking
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Differences between the products at 95% C.L. are noted by a capital letter.Differences between the products at 90% C.L. are noted by a lower case letter.
Consumer Acceptance Test- Nationwide Overall Liking -
7.26.64
5.47 5.64
6.636.13 6.05
6.84
1
2
3
4
5
6
7
8
9
A B C D E F G H
MarketSample
MarketSample
MarketSample
Prototype Prototype Prototype Prototype Prototype
Ove
rall
Liki
ng -
Mea
n
BCDEFGCDFG CDFG
CDFG
C d
C d
Statistically “not different”
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
0
-1
-2
-3
20% 30% 40% 50% 60%
Mea
n D
rop
on 9
pt.
Ove
rall
Liki
ng S
cale
PERCENTAGE OF SUBJECTS
0
-1
-2
-3
20% 30% 40% 50% 60%
Mea
n D
rop
on 9
pt.
Ove
rall
Liki
ng S
cale
PERCENTAGE OF SUBJECTS
Consumer Acceptance Test- Penalty Analysis -
Overall flavor too strong
Overall flavor too weak
Vanilla flavor too weak
Not sweet enough
Too sourToo thick
Not smooth enough
Dissolves in mouth too slowly
Red=Market Sample “B”
Overall flavor too strong
Too sweet
Too sour
Blue=Market Sample “A”
Overall flavor too strongVanilla flavor too weak
Too sweetToo sour
Green=Prototype “H”
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Conclusions
2. Linking the 4 texture layers = key to success
1. Texture - key driver of consumer liking
3. Consumer insight driven ingredient developmentconsumer preferred textures
4. Variety of texturizer systems give product developers consumer preferred formulating options
5. Tools for future texture challenges are now available at our newly opened “Texture Center of Excellence”
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)
Acknowledgement
NSFI Dairy Team• Josephine Stamey• Janet van Mol• Dana Maiolino-Roberts• Senthil Ganesh• Max Koxholt
External Partners• Peryam & Kroll Research• MaryAnne Drake (NC State)
NSFI Material Science• Kathleen Fitzgibbon • Susanne Koxholt • Leonora Henault-Mezaize • Erhan M Yildiz
NSFI Sensory• Helen Simpson• Madana Moragudivenkata
NSFI Marketing / Management• Marshall Fong• Matt Patrick• Joseph Light
NSFI Statistics• Paul James
Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)National Starch and Chemical Company (National Starch LLC) reserves a world-wide, royalty-free, non-exclusive license to use such copyrighted work, specifically the right to reproduce, adapt, perform, and display the work and such right may not be ceded except by written contract signed by a Corporate Vice President.
Developing Consumer-Preferred Yogurt Textures
Give your yogurt some
www.foodinnovation.com