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Great Tasting Flavor Solutions to Support Healthier Diets
Canadean Innovation in
11
Canadean Innovation in
Non-alcoholic Beverages
Srini Subramanian, Ph.D.
Technical Development Director, Firmenich
London, Sept 23, 2014
› Health Concerns & Changing Market Place
› Focus on Sugar Reduction
› Innovation at Firmenich
› Implications of Sugar Reduction
› Role of Flavors in Taste
Outline of Presentation
22
› Role of Flavors in Taste
› TasteGEM™ Solutions for Restoring Taste Gaps
› Making Food Healther
› Why Marine Peptides?
› Summary
3
HEALTH CONCERNS CHANGING THE MARKETPLACE
As reported in the Lancet May 29, 2014:
• Now more than half of the world's
obese people congregate in 10
countries: United States, China, India,
Russia, Brazil, Mexico, Egypt,
Germany, Pakistan, and Indonesia.
The analysis also reveals that:
2030
3
MAKE HEALTHIER TASTE GREAT
• One-third of the global population
(about 2.1 billion people) is now
overweight or obese, 671 million of
which fall into the obese category
• Worldwide, rates of obesity among
children have risen by 50 percent
between 1980 and 2013
In Brazil, obesity rose from 11.4% in 2006 to 13.9% in
2011Source: Brazil Ministry of Health
In China, the number of obese people has reached
120 million and is still rising quickly.Source: Chinese Center for Disease Control and Prevention
In India, there are more overweight children(19,5%)
than adults (16%)Source: OECD, Health at a Glance 2011
4ENVIRONMENT, SUGAR VOLATILITY & CONSUMER
OPINIONS INCREASING PRESSURE ON MARKETPLACESustainable Mgmt of Raw Materials
•Consumers demand manufactures
think/act green
•Raw material costs increases
create volatility and risk
•Sugar requires high water usage
and impacts environment4
MAKE HEALTHIER TASTE GREAT
and impacts environment-1kg of sugar on average requires 1500-2000 liters of water
Between now and 2050, growth in global population and changing diets in
emerging countries will increase food demand by 70% 1
1 European Commission – Standing Committee on Agricultural Research
5
CONSUMER AWARENESS INCREASING ABOUT SUGAR IN DIET
• Consumers are well aware of the risks of a high intake of
added sugar in their diets
• The chart below shows the importance that consumers from
different regions give to “sugar free” or “reduced sugar”
claims
Very Important Claim on Label (HealthFocus, 2012)
MAKE HEALTHIER TASTE GREAT
52%
33%
50%
36%
48%
36%
49%
42%
0% 10% 20% 30% 40% 50% 60%
Latin America
Europe
Asia Pacific
America*
Very Important Claim on Label (HealthFocus, 2012)
Reduced Sugar
Sugarfree
*The data for America is from 2010, the latest available year.
HealthFocus is a global study
*The data for America is from 2010, the latest available year.
HealthFocus is a global study
MAKE HEALTHIER TASTE GREAT
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3,715,418 Views
May 26, 2009
April 2, 2012 Jan, 2013
Why? Sugar Is Under AttackFeb 2, 2012
Beating the Odds Against
Sugar, Processed
April 13, 2011
MAKE HEALTHIER TASTE GREAT
Public
Opinion
Declines
April 12, 2013 July 15, 2013 August 2013
Sugar, Processed
Food, Obesity, and Disease
4.2 million print and digital
2.9 million app downloads
19.4 monthly unique visitors
11.7 million Facebook likes
2.7 million Twitter followers
5.5 million newsletter
distribution
7
The Result:
Reduced Sugar Products Are Growing
MAKE HEALTHIER TASTE GREAT
Source: Euromonitor International Feb 2014
8
TASTE STILL TOPS LIST FOR MOST IMPORTANT
ATTRIBUTE IN FOOD SELECTION
% of Consumers
indicating the
following
MAKE HEALTHIER TASTE GREAT
following
attributes are
most important
Source: NMI’s 2010 Health and Wellness Trends US Database (HWTD)®
MAKE HEALTHIER TASTE GREAT
US data
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Alternatives to Sugar?
• Great risk to brand
loyalty and consumer
preference
– Consumers expect great
taste and will shift to
Key Challenges
1. Taste Performance
MAKE HEALTHIER TASTE GREAT
taste and will shift to
better tasting brands
• Sweet replacement
alone will miss key taste
attributes
2. Labeling
3. Cost
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Today’s consumer is not scared of sugar-
Only scared about too much sugar!
OPPORTUNITY TO REDUCE SUGAR WITHOUT
SACRIFICING TASTE
MAKE HEALTHIER TASTE GREAT
Reduction Not Elimination Works for Consumers
Only scared about too much sugar!
Source: 2013 Mintel Global Data
Innovation at Firmenich
We predict:
• the world will continue to demand
healthier and more nutritious food and
beverages
1111
• that ensuring the sustainability of
natural products will be critical
• that the emphasis food and beverage
manufacturers place on cost efficiency
will increase significantly.
Health and Nutrition
Our approach to innovation within the Flavor Division will be around three distinct
platforms:
Natural and Sustainable Breakthrough Cost Innovation
New approach to innovation reflecting major customer challenges
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• Solutions to meet the
demand for healthier and
more nutritious food and
beverages
• Ways to reduce costs
• New value for consumers
• Efficiency across the food
value chain
• Natural Flavors
• Vanilla, Seafood, Citrus, Chocolat
e and Mint
• Clean Labels
Health & Nutrition
H&N - Food and Beverage Evolution
EAT LESS BETTER
Sky-rocketing healthcare
costs
Consumer ingredient awareness
1313
Regulatory pressure from governments
Social media on food issues, self-care
*Euromonitor 12.13
Healthier Products Grow
to $206.5B*
CONSUMERS ARE
CHANGING THEIR
BUYING BEHAVIORS
Cross-modality of Perception: Flavor perception results from many converging signals
Aroma- orthonasal
- retronasal
Taste
Texture/ Tribology
Perception
A “psychological
interpretation of
TrigeminalHot, Cool, Pungen
t, tingling
1414
Temperature
Tribology
AgeCultural, Experiences
(« Memory »)Health
Other factors
(satiation, etc.)
Visual/ Sound
interpretation of
physiological
responses to
chemical and
physical stimuli”
Caramel
Aroma
Sweet
Taste Descriptor
SMELL
From Shepherd, Nature, 2006
Taste Receptors are Specific to the 5 Taste Qualities
1515
08/10
/2014
1
Yarmolinsky et al, Nature, 2009
How we are approaching the caloric sweetener reduction opportunity
In-house Scientific Expertise
� Extensive Characterization ofNatural and Artificial Sweeteners(sweet profile, off notes)
� Knowledge of Sweet Perception and Multisensory Interactions (Taste-
Strategic Partnerships
� Discovery of novel flavor modifiers
using receptor-based HTS technology.
� Secured exclusivity on
proprietary, natural flavor modifiers.
1616
Multisensory Interactions (Taste-Taste, Taste-Aroma and Taste-Texture)
Creation of Flavor modifiers
(e.g., maskers)
PORTFOLIO OF COMPLETE FLAVOR SOLUTION
Exclusive access to
synergistic Flavor modifiers
Implication of sugar reduction
Opens Gap
MAX SWEETNESS
Sweetness Intensity
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↓ MOUTHFEEL↓ SWEETNESS
Reduced
Sugar
Sugar
Time
Sweetness Intensity
When a HIS (eg.,Sucralose) Replaces Sugar
Different
Taste Gap
MAX SWEETNESS
Sweetness Intensity
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↓ MOUTHFEEL ↑ OFFNOTES (BITTER, METALLIC)
SucraloseSugar
Time
Sweetness Intensity
DELAYED ONSET
MAX SWEETNESS
When a HIS (e.g., Stevia) Replaces Sugar
Different Taste
Gap
Sweetness Intensity
1919
↓ MOUTHFEEL (IN FOOD)DELAYED ONSET
↑↑ LINGERING ↑↑ OFFNOTES (BITTER &LICORICE)
SteviaSugar
Sweetness Intensity
Time
�Several gaps:
sweetness
profile, mouthfe
el and other
tastes: including
bitterness, astri
Sensory Gap Analysis
0
1
2
3
4
5
6
Initial Sweetness
Peak Sweetness
Spicy Flavor
CitrusTingling
Lingering Sweetness
Off Taste
2020
bitterness, astri
ngency and
tingling
sensation
0
Anisic
Dried Fruit
Vanillic
Caramelic
Mouthfeel
Bitterness
Astringency
Reference (Full Sugar) Reduced Sugar + 2.5ppm S617Flavor 1
CONCEPT
�Reference = Full
sugar control
Restoring the sensory gaps
2121
sugar control
�Concept 2 =
Reduced sugar
Base+ Flavor 2+B
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EXCLUSIVE PORTFOLIO OF HIGH PERFORMANCE FLAVOR
SOLUTIONS TO RESTORE GREAT TASTE
• EXCLUSIVE FLAVOR MODIFICATION
TECHNOLOGY
• APPLICATION
DESIGNED, COMPLETE FLAVOR
•WORKS WITH ALL FOOD & BEVERAGES
•SUPPORTS CALORIE REDUCTION
& BFY GOALS
Closes the Taste Gap
MAKE HEALTHIER TASTE GREAT
DESIGNED, COMPLETE FLAVOR
SOLUTIONS
• SWEET LEADERSHIP EXPERIENCE
• GLOBAL REACH
& BFY GOALS
•MINIMIZES NEGATIVE
ADDITIVES
• IMPROVES CONSUMER
PREFERENCE/RESELL
•COSTS SAVINGS OPPORTUNITIES
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RANGE OF TASTEGEM™ FLAVOR SOLUTIONS
ULTRA Performance
2323
• For Sucralose
containing foods &
Beverages
• Real taste restored
•Superior Taste
• And No Aspartame• Label: NATURAL &
ARTIFICIAL Flavor
• Suitable for all foods
& beverages
•Improves taste profile
• Calorie Reduction +
“No High Intensity Sweeteners”• Label: Natural Flavor
PRODUCT NAME:
TASTEGEM™ SL
PRODUCT NAME:
TASTEGEM™ SW
• For Sucrose
containing foods &
selected beverages
• Real taste restored
• Calorie Reduction +
“No High Intensity Sweeteners”• Label: NATURAL &
ARTIFICIAL
PRODUCT NAME:
TASTEGEM™ SG
PRODUCT NAME:
TASTEGEM™ SPLUS
TasteGEM™ SW Flavor for Stevia-sweetened Beverage
� A Natural Flavor Modulator has been shown to restore the taste of a 50 Calorie (55%
reduced added sugar) Stevia-sweetened Sparkling Orange juice beverage to that of
its full sugar (8% added sugar) control.
IngredientsFull sugar
(8%sugar)
Reduced sugar
(3.5% sugar)
Sugar 48 21
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Sugar 48 21
Citric Acid 1.2 1.2
Potassium Sorbate 0.09 0.09
Orange Conc 65Bx 12.8 12.8
Orange Flavor
050001 31958460.12 0.12
TasteGEM™ SW
Flavor0 0.08%
Stevia0 100ppm
Restores the taste gaps in Energy Drink
Sensory Performance in Energy Drink: Full sugar. 10.5%(Target) vs 30% sugar
red.(Control) vs 30% sugar red. + TasteGEM™ SPLUS flavor (Sample)
Target
Control (- 30% sugar)
2525* significantly different at 95% and ** at 99% of confidence from ANOVA
Control (- 30% sugar)
Sample
MARINE PEPTIDES:
For Healthier Beverages
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What are Marine Peptides?
b. Actin
• Peptides are fractions of
Proteins obtained by
enzymatic hydrolysis and
further purification
• Sensory properties of Marine
Peptides depend on the
Hydrolysis
Fresh Fish
Purification
2727
Example of Fish muscle Proteins
Peptides (tri-peptides in this example)
a. Collagen
Peptides depend on the
freshness of fish raw
material, species
type, hydrolytic conditions and
amino acid composition.
Purification
Drying
Marine
Peptides
CONFIDENTIAL
› Marine Peptides are a natural and sustainable ingredient
we can add to Food & Beverage to improve nutritional
value:
› Reduction in post-prandial blood sugar levels
› Creating energy by quickly feeding muscles
› Helping to recover and grow muscle strength and
reduce muscle loss in the elderly
Why Marine Peptides?
2828
reduce muscle loss in the elderly
› Seafood well “recognized” as a health ingredient in diet
› Highly sustainable
› Derived from a side-stream product,
› No risk of land-derived contamination
› Consumer preference of ocean-sourced materials
CONFIDENTIAL
• Marine peptides may reduce the mean blood sugar post-prandial response (Vikøren et al, 2012)
• Marine peptides may reduce insulin resistance (Pilon et al, 2010)
Glycemic Index
Muscles
THE SCIENTIFIC EVIDENCE TO-DATE: REVIEW
2929
• Marine peptides may enhance post-sport recovery and stimulating muscle growth(Vegge et al, 2012)
• Marine peptides may mitigate the effects of sarcopoenia (Tremblay et al, 2003)
• Marine peptides may offer an element of control of the feeling of satiety and hunger-management. (Cudennec and Ravellec, 2013)
• Marine peptides may increase fat burning in the metabolism.(Wergedahl et al, 2004).
Weight Management
CONFIDENTIAL
Why Marine Peptides from Firmenich
Firmenich is exploring the opportunity to
provide high-quality and sustainable marine peptides and the go-to-market routes.
• Seafood heritage
• Flavor expertise
3030
• Flavor expertise
• Sustainable production
• Scientific credibility
› Firmenich, a leader in Flavor Innovation providing
solutions to make your beverages Taste Great
› Reduced sugar products or
› Stevia-sweetened
Summary
3131
› Stevia-sweetened
› Innovative Marine peptides
› for fortified beverages
› and taste great too
THANK YOU for Your Attention !
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