FOOD AND FLAVOR INNOVATION FOR NUTRITION AND HEALTH Dr Conor Delahunty, VP Innovation, Flavor and Nutrition, Symrise APAC China Food & Beverage Innovation Forum, Shanghai, 15th -16th May, 2014
PAGE 2 FBIF, Shanghai, 15th-16th May 2014
SYMRISE AT A GLANCE
Symrise is the fourth largest supplier of fragrances and flavorings, cosmetic active ingredients and raw materials, and functional ingredients. We sell over 30,000 products to customers in more than 160 countries. We want to continue to grow faster than the market by testing boundaries and trying new things. We set new standards with our innovative product concepts and sustainable business practices at all levels.
PAGE 3 FBIF, Shanghai, 15th-16th May 2014
SYMRISE OUR GLOBAL REACH
Regional HeadquartersSiteProductionSales & MarketingDevelopment & ApplicationResearch & Development
PAGE 4 FBIF, Shanghai, 15th-16th May 2014
Intelligent added benefits and integrated services for our customers. A differentiated portfolio.
OUR ORGANIZATION WE HAVE UNIQUE COMPETENCIES
Traditional flavor and fragrances business
No differentiation
Additional and unique competencies through Cosmetic Ingredients and Consumer Health
Flavour Nutrition
Care Scent
PAGE 5 FBIF, Shanghai, 15th-16th May 2014
SYMRISE CHINA LOCATION MAP 德之馨中国分布
Taiwan Office 台湾办事处
Greater China HQ in Shanghai 德之馨大中国区 总部 •Flavor creation 香精开发 •Flavor application 香精应用 •Analytical development 分析应用 •Sensory & consumer science 感官和消费者研究 •Flavor production & operation 香精生产 •QC & QR system 质控系统
Beijing Office 北京办事处
Guangzhou Office 广州办事处
PAGE 6 FBIF, Shanghai, 15th-16th May 2014
PRESENTATION CONTENT
THE CONTEXT THE FUTURE IS CHANGING HEALTH CARE FLAVORS REFORMULATION AND SATIETY NUTRITION INGREDIENTS GUT MICROBIOME AND PROBIOTICS NUTRITION INGREDIENTS NUTRITION VALUE AND METABOLIC HEALTH
PAGE 7 FBIF, Shanghai, 15th-16th May 2014
PRESENTATION CONTENT
THE CONTEXT THE FUTURE IS CHANGING HEALTH CARE FLAVORS REFORMULATION AND SATIETY NUTRITION INGREDIENTS GUT MICROBIOME AND PROBIOTICS NUTRITION INGREDIENTS NUTRITION VALUE AND METABOLIC HEALTH
PAGE 8 FBIF, Shanghai, 15th-16th May 2014
550 Million
Diabetics
2030
366 Million
Diabetics
NON-COMMUNICABLE DISEASE (NCD)
>36million
GLOBAL DEATHS DUE TO NCD’S*
>63% OF ALLDEATHS DUE TO NCD’S*
>55million
GLOBAL DEATHS DUE TO NCD’S BY 2030
WHO 2013. Global action plan for the prevention and control of non-communicable diseases 2013-2020*WHO 2008
>1.4billionADULTS OVERWEIGHT*
>0.5billionADULTS OBESE*
>2.8million
PEOPLE DIE EACH YEAR DUE TO OBESITY
*WHO 2008
2011
PAGE 9 FBIF, Shanghai, 15th-16th May 2014
China has 1/3 of world’s diabeticsJournal of the American Medical Association
THE COST OF POOR HEALTH IN CHINA
Estimated costs
>$558billion
CHINA WILL FOREGO IN NATIONAL INCOME OVER NEXT 10 YEARS DUE TO PREMATURE DEATH BY HEART DISEASE, STROKE AND DIABETES
WHO 2005. Preventing Chronic Diseases; A Vital Investment
Obese adults
>170 million
ESTIMATED THAT 12% OF THE ADULT POPULATION OF CHINA ARE NOW OBESE
China Centre for Disease Control and Prevention
PAGE 10 FBIF, Shanghai, 15th-16th May 2014
THE FUTURE IS CHANGING Pro-active Governments
and NGO‘s Informed and Empowered
Consumers
Action
Reaction
• WHO 2013. Global action plan for the prevention and control of non-communicable diseases 2013-2020.
• New announcements of regulatory and legislative change almost every week by Governments in the APAC region
E.g. FoodSwitch (UK)
“I am enthusiastic about the potential for technological innovation to
empower people to improve their health”
Jane Ellison, Parlimentary Under Secretary of State for Public Health, UK.
PAGE 11 FBIF, Shanghai, 15th-16th May 2014
“BIG FOOD” IN THE SPOTLIGHT
“It is not just Big Tobacco anymore. Public health must also
contend with Big Food, Big Soda, and Big Alcohol…Let me remind you. Not one single country has managed to turn
around its obesity epidemic in all age groups. This is not a failure of individual will-power. This is a failure of political will to take
on big business”
Dr. Margaret Chan, WHO Director
PAGE 12 FBIF, Shanghai, 15th-16th May 2014
THE FOOD INDUSTRY OPPORTUNITY
The food industry must play its role
in the provision of healthier food
choices
This requires innovation
in food formulations, ingredients and
flavors
This is a significant growth category
Governments & NGO’s Consumers
PAGE 13 FBIF, Shanghai, 15th-16th May 2014
Gut health
Food flavor
Metabolic healthMuscle and bone
Cognition
Endo
crin
e sy
stem
Im
mune system
ONE HEALTH FOR DISEASE AND PERFORMANCE
PAGE 14 FBIF, Shanghai, 15th-16th May 2014
SYMRISE NUTRITION AND HEALTH
REDUCE THE NEGATIVE
Obesity Type 2 diabetes Sarcopenia; muscle loss Cognitive decline, stress
ENHANCE THE POSITIVE
Children’s growth and development
Cognitive performance, improved learning
Physical and athletic performance
Healthy ageing
PAGE 15 FBIF, Shanghai, 15th-16th May 2014
PRESENTATION CONTENT
THE CONTEXT THE FUTURE IS CHANGING HEALTH CARE FLAVORS REFORMULATION AND SATIETY NUTRITION INGREDIENTS GUT MICROBIOME AND PROBIOTICS NUTRITION INGREDIENTS NUTRITION VALUE AND METABOLIC HEALTH
PAGE 16 FBIF, Shanghai, 15th-16th May 2014
SYMRISE NUTRITION AND HEALTH HEALTH CARE FLAVORS
Reformulation without flavor compromise
Identification of functional bioactivity of flavor compounds
Based on flavor core competences
Based on strength in flavor sciences and sensory sciences
PAGE 17 FBIF, Shanghai, 15th-16th May 2014
THE ROLE OF THE SENSES FLAVOR AS NUTRITION “GATEKEEPER”
responses
Sensory memory Sensory property identification
responses
Sensory memory Sensory property identification
Context and environment
responses
Sensory memory
Post-ingestion responses
Sensory memory Sensory property identification
Palatability determines choice acceptance, and nutrient intake
Perception of sensory properties also impacts on variety seeking behaviour
− Sensory specific satiety results in eating termination of single food items at an eating occasion
− Monotony results in a decrease in desire to consume a food that is consumed regularly
Flavor is implicitly associated with post-ingestive consequences, which leads to the development of preferences
1
PAGE 18 FBIF, Shanghai, 15th-16th May 2014
J. Blundell, C. de Graaf, T. Hulshof, S. Jebb, B. Livingstone5, A. Lluch, D. Mela, S. Salah, E. Schuring, H. van der Knaap and M. Westerterp (2010). Appetite control: methodological aspects of the evaluation of foods., Obesity reviews, 11, 251–270
MODEL OF EATING BEHAVIOUR
Sensory Processes Metabolic Processes
“The balance between sensory and metabolic satiety, and between homeostatic and hedonic control over appetite, is critical to food intake.”
1
PAGE 19 FBIF, Shanghai, 15th-16th May 2014
A range of flavors which, when combined with other Symrise taste for life® platforms, are revolutionizing healthy tastes.
Reduction / removal Mouthfeel sensations
Functional Nutrition
Meeting the needs of Nutrition: Rounding sweetness
perception Bringing a more natural
dairy cream note Masking off notes of
functional ingredients
HEALTH CARE FLAVORS symlife®
PAGE 20 FBIF, Shanghai, 15th-16th May 2014
TASTE INNOVATION CONSUMER INSIGHTS AND SYMLIFE®
TASTE MODULATION
SPECIFIC Natural positioning
Missing mouthfeel and body Increase in acidity Unbalanced flavor notes (fruits, etc) Undesirable notes from other sweeteners
SYMLIFE® MODULATORS For an integrated solution
PAGE 21 FBIF, Shanghai, 15th-16th May 2014
APPETITE SIGNALLING IN THE BRAIN DURING FOOD INTAKE
Erlanson-Albertsson, C. (2005). How Palatable Food Disrupts Appetite Regulation. Basic & Clinical Pharmacology & Toxicology, 97, 61–73.
PAGE 22 FBIF, Shanghai, 15th-16th May 2014
SYMSLIM®
HU
MAN
INTE
RVEN
TIO
N S
TUD
Y OPEN, RANDOMIZED, PLAZEBO CONTROLLED CROSS OVER STUDY
Bolus: 300 mL glucose solution w/o 0.15 mg Nonivamide Participants: n = 20, male, age 20-40 years, BMI 25-32kg/m2
Reduced feeling of hunger Significant less total energy intake Significant increased serotonin level
Christian Doppler Association
HEALTH CARE FLAVORS SATIETY REGULATING FLAVORS
PAGE 23 FBIF, Shanghai, 15th-16th May 2014
PRESENTATION CONTENT
THE CONTEXT THE FUTURE IS CHANGING HEALTH CARE FLAVORS SATIETY, WEIGHT MAINTENANCE AND HEALTH NUTRITION INGREDIENTS GUT MICROBIOME AND PROBIOTICS NUTRITION INGREDIENTS NUTRITION VALUE AND METABOLIC HEALTH
PAGE 24 FBIF, Shanghai, 15th-16th May 2014
SYMRISE NUTRITION AND HEALTH NUTRITION INGREDIENTS
• Support the development of truly healthy foods and drinks
• Support healthier diet and lifestyles
• Based on strong clinical evidence
Health & Wellness
Aging population
PAGE 25 FBIF, Shanghai, 15th-16th May 2014
GUT MICROBIOME AND PROBIOTICS FOOD METABOLISM AND HEALTH
Flint et al. (2012) Nature Reviews, Gastroenterology and Hepatology,
PAGE 26 FBIF, Shanghai, 15th-16th May 2014
PROBIOTICS STRONG CLINICAL EVIDENCE
PAGE 27 FBIF, Shanghai, 15th-16th May 2014
NUTRITION INGREDIENTS PROBI
Product platforms
Gut Health
Immune concept FUNCTIONAL FOOD
CONSUMER HEALTHCARE
Foods enriched with ingredients that have positive health effects over and above the product’s normal nutritional value
Nutritionals that are intended to supplement a normal diet
Business Areas
PAGE 28 FBIF, Shanghai, 15th-16th May 2014
PROBI RANGE OF APPLICATIONS
Kefir/cultured milk
Fruit shots
100% juices
Recovery drinks
Drinkable yoghurt
Fruit drinks
Fresh milk
Cheese
Soy
Frozen foods Ice cream
Cereal
Müsli bars
Powdered beverages
Delivery solutions
Current Examples
PAGE 29 FBIF, Shanghai, 15th-16th May 2014
PRESENTATION CONTENT
THE CONTEXT THE FUTURE IS CHANGING HEALTH CARE FLAVORS SATIETY, WEIGHT MAINTENANCE AND HEALTH NUTRITION INGREDIENTS GUT MICROBIOME AND PROBIOTICS NUTRITION INGREDIENTS NUTRITION VALUE AND METABOLIC HEALTH
PAGE 30 FBIF, Shanghai, 15th-16th May 2014
METABOLIC HEALTH NUTRITIONAL VALUE AT THE BEST TIME
INDEVEX® PRELOAD
THE RIGHT TIMING
THE RIGHT INGREDIENTS
Blood sugar following meal without preload
With preload
PAGE 31 FBIF, Shanghai, 15th-16th May 2014
NUTRITION INGREDIENTS INDEVEX® PRELOAD Features - A macronutrient rich preload - Natural - 30 min before each meal - Scientifically proven
Benefits - increases satiety, - stabilises low blood sugar and - reduces meal sizes and ingestion
of unhealthy carbohydrates
Positive results on managing Plasma Glucose, Diabetes,
Weight and Metabolic Syndrome
PAGE 32 FBIF, Shanghai, 15th-16th May 2014
• Flavor assisted satisfaction AND satiety in low energy foods
• Positive consequence learning and positive emotional response to foods with high nutritional value
FUTURE FOODS FLAVOR AND NUTRITION INGREDIENTS Clinically proven
• Assisted weight management
• Improved metabolic health
− type 2 diabetes
• Microbiome-gut-brain axis
− Cognition, mental health
• Muscle activation and performance
PAGE 33 FBIF, Shanghai, 15th-16th May 2014
Summary • Poor health and mortality related to diet and lifestyle is a very significant
cost to economies and societies. Rates of obesity and type 2 diabetes are very high in China, and increasing. Governments are taking action.
• The food industry now has the opportunity to provide foods that are better for consumers
• Foods that are too high in sugar, salt and energy can now be reformulated without compromise on taste, although this remains a significant challenge that requires consumer insights and a whole of flavor approach.
• Nutritional science, and the role of functional foods is advancing rapidly, including knowledge of how key functions of the body for health and performance are linked.
• This is leading to the development of clinically proven ingredients, including new probiotics, that reduce the risk of diet-induced illness and improve performance.
• Flavor has a functional role, assisting food intake regulation, and enabling positive associations with nutritional value.
PAGE 34 FBIF, Shanghai, 15th-16th May 2014
ALWAYS
INSPIRING MORE …
Contact Dr Conor Delahunty [email protected]
Top Related