OECD – TIP Workshop Dec. 14, 2009

Future Scenarios ofScience, Technology and Innovation

Heribert Watzke, PhDNestlé Research

Vevey, Switzerland

Converging Science & Technology for Nutrition, Health and Wellness

OECD – TIP Workshop Dec. 14, 20092

in bn US$ (2008)

in % of world food total

100%

95

410

1,200

720

3,350

5,150All food & non-alcoholic drink,

at consumer prices

of which:

Processed food and drink

of which:

Food manufact. value-added

20 top grocery retailers,

turnover

20 top food manufacturers,turnover

Nestlé (food turnover)

65%

14%

8%

1.8%

23%

Sources: UNIDO; UNCTAD WIR 2009; UN WIDER; various, EIR analyses

Global Food Sector

OECD – TIP Workshop Dec. 14, 2009

• Birth rates

• Fertillity rates

• Life Expectancy

• Ageing indices

• Disease prevalence

• Healthcare costs

• Urbanisation

• GDP growth

• Meal patterns

• Shopping habits

• Sedentary life

• Family units

• Energy

• Water

• Food production

• Food prices

• Food kilometres

• Carbon footprints

• Molecular biology

• Nanoscience

• Nutrigenomics

• Health Benefit Areas

• Neuroscience

• Personalized healthsolutions

Demography Way of Life ResourcesScience &Technology

World is Changing

OECD – TIP Workshop Dec. 14, 2009

1950 1960 1970 1980 1990 2000 2010 2020 2030 2040 2050

5

10

20

15

National Institute on Aging, National Institutes of Health, USA, 2007

Children

< 5 years

Adults

65+ years

% Tota

l P

opula

tion

An Aging World

OECD – TIP Workshop Dec. 14, 2009

Source : World Health Organization (SFOS for Switzerland )

90

80

70

60

50

40

30

20

10

0

%

Pre

vale

nce

20152005

India

20152005

China

2005 2015

S. Africa

20152005

Brazil

2005 2015

UK

20152005

USA

Ob

ese

Ov

erw

eig

ht

% Overweight and Obese ( 2005 - 2015 )

Life Style Destabilizes Health

OECD – TIP Workshop Dec. 14, 2009

3 trends shaping consumer attitudes and behaviours

Consumer Trends

*PleasureHealth

Convenience

– « for me »

– Indulgence

– Premiumization

– Luxury

– Easy to handle

– On the Go

– Delivery of solutions

– Fresh & natural

– Preventive

– personalized

OECD – TIP Workshop Dec. 14, 2009

BiomicsGenomics-Proteomics

Metabolomics

BiotechnologyEnzymes-Microbes

Synthetic Biology

Sustainable

TechnologyRenewal-Bio-adaptability

System Biology

NanosciencesControl on biological,

molecular scale

Control of information

in networks

Control of directed

evolution

BiomimeticsSurfaces-Sensors-Materials

Control of system

aggregations

Converging Sciences

OECD – TIP Workshop Dec. 14, 2009

The Gut – A Smart Organ

OECD – TIP Workshop Dec. 14, 2009

Coordinating world wide resources to assemble, annotate

and validate the subset of mammalian genomes

responsible for milk: The Milk Genome

Expression

analysis

Genomes

Proteomics

Glycomics

Lipidomics

Health Phenotypes

Milk Genome Consortium

B. German, UC Davis, USA

OECD – TIP Workshop Dec. 14, 2009

Able to detect small changes in fat and lean tissue for monitoring exercise and nutrition programs

B. German, UC Davis, USA

General Electric

Quantum Leap in Diagnostics

OECD – TIP Workshop Dec. 14, 2009

Nanoscience NanomaterialsClay-biopolymer nano-composites for

packaging material

Benefits• Improved barrier properties

•Less packaging material

•Usage of sustainable materials

Window to get an insight in nature’s

nano-structures using tools such as

atomic force microscopy (AFM)

Benefits•Preserving nutritional qualities of

natural ingredients at highest safety

standards

4x 4 microns

Cryofracture AFM of lipid digestion

Insights & Applications

OECD – TIP Workshop Dec. 14, 2009

4 x 4 microns10 microns

Optical fluorescence

micrograph

Cryosection AFM image

4x4 mm

Biomimetic Delivery

OECD – TIP Workshop Dec. 14, 2009

To digest fat droplets, the membrane has to be firstly “digested” by

phospholipases liberating not only the “fuel” but also membrane

building blocks, enzymes, bioactive peptides and nutrients.

Raw cow milk Complex bio-membrane around fat globule

Milk as Model System

• Food vs. drug environment

• Health claims

• Scientific substantiation

• Novel Food (EU)

• Demographic evolution

- Ageing of population

- Obesity epidemic

• Nutritious & performing

food products

• Added health benefits

• Nutritional foundation

• Awareness of Nutrition & Health

• Natural vs. processed

• 'Eating on the Go'

The New Environment

OECD – TIP Workshop Dec. 14, 2009

Food

• Quality comes from Design

– Product & Safety Modeling

– Formulation Design

• Complex

environments

– Sustainabiliy

– Water is the Key

• Adjacent

technologies enable

new solutions

– Packaging

– Nanoscience

• Translational technologies for nutrition

– Life Science

– Medical Sciences

Converging Food Technologies

OECD – TIP Workshop Dec. 14, 2009

Food Quality & Manufacturing

Developing quality food products

• Producing tailor-made food products.

• Improving process design, process control and packaging.

• Improving understanding of process-structure-property relationships.

• Understanding consumer behaviour in relation to food quality and manufacturing.

Preferences, Acceptance and Needs

(PAN)

Tailored Packaging

Sensory perception

Tailored food products

Structure / Formulation

Translational Process Design

Choice for processing:

Integrative process design

Miniaturised / Distributed

Raw materials from:

Bioprocessing

Separation of metabolites

……...

Qualit

y s

ensin

g; fe

ed b

ack /

fee

d fo

rward

co

ntr

ol

Co

nsu

me

r level

Pro

duct le

ve

lP

roce

ss le

vel

Ingre

die

nt le

vel

OECD – TIP Workshop Dec. 14, 2009

Raw

MaterialIngredient Process Product Distribution

Sensory

EatingHealth

Effects

Consumer-Centric Value Chain

Product-Centric Value Chain

Innovation Needs New Approaches

Innovation Partnership

OECD – TIP Workshop Dec. 14, 2009

Future Perspectives

• New Consumer Insight: Personalization of Food

• New Public Health Perspective: Nutrition is Key

• New Innovation Approach: Innovation Partnership

• New Business Principles: Create Shared Value