Food and flavor innovation for nutrition and health-Conor Delahunty

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.


SYMRISE OUR GLOBAL REACH

Regional HeadquartersSiteProductionSales & MarketingDevelopment & ApplicationResearch & Development


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

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Scent Extended focus on secondary fragrance benefits through neurofunctional validation Use of biotechnology in selected production processes Care Focus on major consumer needs: new anti-aging, cooling and anti-microbial ingredients Expanding our range of natural products by collaborating with Cutech Srl: renewable raw materials from microalgae Flavor Strong focus on natural ingredients New concepts for taste modulation, such as natural sweetness optimization, sodium-reduction technologies and flavor systems to mask negative notes Flavorings portfolio expanded to include more nutritional elements Nutrition Development of active botanicals for growth segments: Cognitive health Gastrointestinal health Cardiovascular health


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


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





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

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Australia is amongst the world’s countries with the highest prevalence of overweight and obesity. Latest Australian Bureau of Statistics data found that prevalence of overweight and obesity in adults is 63% and increasing. The incidence has increased from 56% in 1995 to 61% in 2007-08. Prevalence of overweight and obesity in children aged 5-17 is also very high @ 25%, although stable since 2007-08. Obesity increases the risk of developing Type II diabetes, osteoarthritis, heart disease, some of the most common cancers (e.g. colorectal cancer), stroke, sleep apnoea and psychological disorders. Mid-life obesity increases the risk of developing Alzheimer’s. Obesity impairs well-being, a person’s quality of life, and their ability to work. The current estimated direct and indirect costs for obesity in Australia are $58.2B pa (2008). Obesity is preventable, although the aetiology of obesity is complex. Nearly 500m people globally are obese and this has doubled since 19809. In Australia, 7 million adults are estimated to be overweight or obese. In 2011-12, 63.4% of adults were overweight (35%) or obese (28.3%) and this prevalence rate appears to be still increasing (see Figure 15) although there are suggestions that the rate of increase is starting to slow down. Overall, 25.3% of Australian of children were overweight (17.7%) or obese (7.6%). Whilst this rate is still high, it is suggesting that the upwards trend for children may have stabilised25. The aetiology of obesity is complex and needs a whole-of-systems approach. High obesity rates help to drive the increase in diabetes Australia has one of the highest rates of obesity in the world. Across the world 371m have diabetes, mostly type 2 diabetes The number of cases of Type 2 diabetes is projected to increase two-fold to around 3 million Australians by 201519, leading to the largest percentage increase in health care expenditure (520%) between 2003 and 203320. This projected growth in diabetes cases is due to multiple reasons, however the expected increases in obesity are a major factor. In Australia, around 1.7m have been diagnosed with diabetes but the true prevalence is likely to be double this as it is thought that there are just as many that are undiagnosed. Around 30% of those with diabetes are obese. Diabetes and its management costs the Australian economy $34.6B and was the sixth leading cause of death in 201126. Australia is projected to have 3 million people with diabetes by 2025 and currently 7 million Australian adults are estimated to be overweight or obese. Much of this is preventable Obesity increases the risk of developing Type II diabetes, heart disease, stroke, osteoarthritis and some of the most common cancers (eg. colorectal cancer). Mid-life obesity is also a risk factor for Alzheimer’s disease. Effective prevention involves an integrated multidisciplinary approach involving diet and lifestyle programs, food design and metabolic factors


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


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.

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The numbers regarding NCD’s, and the role of diet and lifestyle as a causative factor, has raised alarm amongst governments in the region. The WHO GLOBAL ACTION PLAN FOR THE PREVENTION AND CONTROL OF NONCOMMUNICABLE DISEASES 2013-2020 Adopted at the 66th World Health Assembly (resolution WHA66.10) It follows from commitments made by Heads of State and Government in the United National Political Declaration on the Prevention and Control of NCD’s (resolution A/RES/66/2) 9 global targets agreed with WHO member states, including roadmap and policy options. Commitments include monitoring and evaluation of progress, which is really driving change as positive effect is a requirement. Includes to achieve significant in sodium reduction (30%), significant increase in physical activity, NO increase in obesity / type 2 diabetes. We, along with colleagues on FIA receive regular updates regarding actions by NGO’s and Governments in the region that aim to curb, e.g. rising incidence of obesity. Obtain some facts from Dashboard.


“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

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PLOS Medicine ran a series of articles that put Big Food in the spotlight in one issue. This is a high impact journal (IF ~15), bringing it close in reputation to the Lancet, or the New England Journal of Medicine. Margaret Chan delievers her infamous speech, quoted here, in her opening address to the 8th Global Conference on Health Promotion, Helsinki (10th June 2013)


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


Gut health

Food flavor

Metabolic healthMuscle and bone

Cognition

Endo

crin

e sy

stem

Im

mune system

ONE HEALTH FOR DISEASE AND PERFORMANCE


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

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Symrise is focusing on both EHANCING THE POSITIVE as well as REDUCING THE NEGATIVE with some specific areas of focus. These are Brain performace and health, in terms of enhanced learning, mood enhancement and stress reduction; Muscle performance and maintenance, in terms of the role muscle plays in metabolism, mobility and athletic performance, and healthy ageing including sarcopenia. Weight management and metabolic health; in terms of caloric control, energy balance, glycemic control, and dietary treatment and prevention of type 2 diabetes





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

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The symrise portfolio is divided into 2 areas. The first is health care flavors, where we have strong capabilities, in particular to enable food reformulation for energy reduction. The second is nutritional ingredients. This is an areas that we are developing. We are chosing to do this with partners, and are currently working with 2 Swedish companies, Probi, which is market leader in probiotics; and Indevex, who have developed excellent food concepts for weight management and glycemic control based on the concept of PRE-LOAD.


THE ROLE OF THE SENSES FLAVOR AS NUTRITION “GATEKEEPER”

responses

Sensory memory Sensory property identification

responses


Context and environment

responses

Sensory memory

Post-ingestion responses


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

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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.”

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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®

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The symlife platform of ingredients enable reduction and removal of sugar, fat and salt. These compensate for taste character and intensity, as well as providing mouthfeel sensations which are very important in both sugar and fat reduction, including rounding sweetness perception, or providing creaminess These ingredients also include masking capabilities that can significantly improve the taste profile of functional foods, where the active ingredients may have bitter of other undesirable characters.


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

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To give you an example of our taste modulation, let’s use sugar reduction. We gained insights from consumers on their understanding of sugar reduction and what they observed or tasted in sugar reduced products. Having understood the negative impact, we then can use our toolbox approach to create the right taste solutions. Our toolbox of taste modulators comprise of 3 modules: symsweet, which addresses sugar enhancement Symmask, which addresses the offnotes associated with functional ingredients and other offnotes symCream, which could help to enhance the perception of cream in the product As you can see, the solution is highly customized and it would be best for us to have your base or final product that needs improvement to make our analysis of the issues. Finally, we are able to offer full support integrating all in one flavor when you do proceed to adopt the recommended solutions.


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.


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

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Nonivamide is a capsaicinoid We have determined it to act by elevating serotonin, which results in a decreased appetite and food intake at the next meal. We are currently testing whether this effect is maintained in a 3 month intervention, and also whether it will result in weight loss. This work is carried out in collaboration with the Christian Doppler Laboratory in Vienna. We will bring in house a cell based screening methodology for serotonin release to test additional compounds for effects in both elevating and lowering serotonin levels for appetite suppression and enhancement effects. It is an amide of pelargonic acid and vanillyl amine. Present in chilli peppers. Adds pungency to seasonings, flavorings and spice blends Products containing nonivamide have a weak pungency (regongition varies between people, and some do not notice) It is relatively easily masked, e.g. by sweetness. We have used an instant milk shake, cappucino flavoured for trials.



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


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

演示者

演示文稿备注

The symrise portfolio is divided into 2 areas. The first is health care flavors, where we have strong capabilities, in particular to enable food reformulation for energy reduction. The second is nutritional ingredients. This is an areas that we are developing. We are chosing to do this with partners, and are currently working with 2 Swedish companies, Probi, which is market leader in probiotics; and Indevex, who have developed excellent food concepts for weight management and glycemic control based on the concept of PRE-LOAD.


GUT MICROBIOME AND PROBIOTICS FOOD METABOLISM AND HEALTH

Flint et al. (2012) Nature Reviews, Gastroenterology and Hepatology,


PROBIOTICS STRONG CLINICAL EVIDENCE


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


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

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ProViva, launched in Sweden in 1994, has shown how successful probiotic fruit juice can be even in a country – Sweden – which has a very high per capita consumption of dairy products and in which lactose intolerance is rare. Bacteria is L. plantarum 299v, very strong clinical evidence base. Annual retail sales of 25 million litres, worth over $50m in a country with a population of just 9.1 million. ProViva’s success factors: 1.A clinically-proven digestive health benefit that you can quickly feel 2.An innovative and truly differentiated product 3.Taste so good that by itself it’s a reason for people to buy the product has attracted a huge following even in a country that’s traditionally highly dairy-focused. 4.A long-term view of building success



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


METABOLIC HEALTH NUTRITIONAL VALUE AT THE BEST TIME

INDEVEX® PRELOAD

THE RIGHT TIMING

THE RIGHT INGREDIENTS

Blood sugar following meal without preload

With preload


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


• 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


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.


ALWAYS

INSPIRING MORE …

Contact Dr Conor Delahunty [email protected]