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Global Nestlé Research activitiesPeter VAN BLADEREN
Food Science & TechnologyStefan PALZER
Quality & SafetyStéphane PAPILLOUD
Consumer ScienceAlexandre VOIRIN
Nutrition impact on metabolic healthLaurent FAY
Nestlé Research Centre Visit - Presentations
06 November 2009
06 November 2009 Nestlé Research Centre Visit2
This presentation contains forward looking statements which reflect Management’s current views and estimates. The forward looking statements involve certain risks and uncertainties that could cause actual results to differ materially from those contained in the forward looking statements. Potential risks and uncertainties include such factors as general economic conditions, foreign exchange fluctuations, competitive product and pricing pressures and regulatory developments.
Disclaimer
1
Nutrition &Life SciencesNutrition &
Life Sciences ProcessingProcessing
Quality&
Safety Sciences
Quality&
Safety Sciences
ConsumerPerception & Preferences
ConsumerPerception & Preferences
Sensory &ConsumerPreference
Nutrition & Life Sciences
Food Science & Technology
Quality & SafetySciences
Prof. Peter van BladerenHead of Nestlé Science & Research
Science and Nutrition - The Foundation
1905 MergerNestlé SA & Anglo-SwissCondensed Milk Co
George Page
Henri Nestlé 1867: Infant Formula
1866: Condensed Milk
2006 / 2007
Jenny Craig Novartis Medical Nutrition
Gerber (baby food)
2
• 27 Product Technology and Research & Development Centres worldwide
Early stage external innovation into future Nestlé products
Start-ups
Small and large cap companies
Suppliers
Universities
Scientific projects with governments
Research Institutes
2004 20062005 2007 20092008100%
300%
250%
200%
150%
Scientific Collaborations
Nestlé Collaboration with EPFL
CHF 5 million a year for fundamental and applied research in the fields of:
3
Nestlé Research Locations
St Louis (US) Lausanne (CH) Beijing (CN) Tokyo (JP)
249
37
260
2007
External Contracts
Patent Applications
Scientific Publications
219245276
663227
221237213
200820062005
Nutrition, Health & Wellness –Four Areas of Research Activity
Food Science & Technology
Nutrition & Health
Quality & Safety
Sensory & Consumer Preference
4
Official method-based multianalyte screening Efficient control of numerous agrochemicalsHigh analytical throughputQuantitative confirmatory detectionEasy communication with authorities
Compliant and safe productsAgrochemicals used worldwideEfficient agricultural yieldsSafe raw material storage
Our science guarantees product quality & safety
Our analytical methods are used 200’000 times per day in factoryand regional labs to release materials for usage
Consumer needs defined bychanging phenotypes
By 2015, 1.5 billion people worldwide will be
obese or overweight – a rise of 50% from
2005.
Percentage of people aged 60 years & older will grow to 1/3 in 2150
from 1/10 in 2005 with rise in related
chronic diseases and disabilities.
In the United States alone, the number of
participants in marathons grew by 70%between 1990 and 2004.
5
60/40+Taste and Nutritional Value
Nestlé is committed to making products that achieve at least 60% consumer taste preference with the
added 'plus' of nutritional advantage
Good Food Good Life
60/40 "+"
Analyze nutritional value of products based on public health recommendations.
Establish nutritional targets to encourage development of products with optimized nutrient content.Taste
preference
Optimising the Nutritional Profiles of all categories
Reducing fat, sugar and salt
Sugar: 290.000 tonnesremoved since Jan 2004
Salt: 6.800 tonnesremoved since Jan 2003
Trans fatty acids: 34.000 tonnesremoved since Jan 2004
- Increasing calcium, vegetables, fibres,..- Adding wholegrains, bioactives,….- Addressing micronutrient deficiencies
Whole grain: 1.6 billion additionalservings in Europe since 2004
Food Science & Technology
6.11.09
Stefan Palzer
Role of the departmentFood Science & Technology
Price
Nutrition
Sensory
Safety
Development of innovative food structures and processes in order to obtain a product which is
• sensory wise preferred• nutritious/healthy• affordable• produced in an environmental friendly way
in collaboration with other NRC departments and product development centres
Sustainability
NRC NH
NRC FCI
NRC QS
NRC FSCT-Pack
Finance
vegetableoil
biomass
FO
Arachidonic rich oil(86 - 92% yield)
filter cake
ARA+DHA oil
NRC FST NRC FS & PTCs
Product structure Manufacturing process
Strategy of the Food Science & Technology departmentMain research axes
1. Naturalness (replacement of negatively perceived food additives)
2. Increasing milk, whole grain, fibre, fruit, vegetable content
3. Weight management & Performance (Reduction of energy density/controlled release)
4. Delivery of bioactives: soft extraction, stabilization, solubilization:
5. Probiotics: Mantaining health benefits during shelf life
6. Consumer preference & performance during storage
7. New packaging materials & sustainability
0
2
4
6
8
10
12
14
AU
C (M
ean
+SEM
) n=1
2; n
mol
*h/l
Zeax
anth
inin
pla
sma Lacto-Wolfberry
Wolfberry
1
06 November 2009 S. Papilloud
Quality & Safety
2
Quality Policy
Quality Sciences: Scientific evidence to evaluate potential, perceived
and confirmed safety and compliance issues• Horizontal ownership
– Food Safety Guardianship– Instructions– Analytical methods for Safety & Compliance– Lab Performance
Quality Management in Nestle Actors and Task repartition
Quality by design :Consumer preference and food safety and regulatory compliance
Quality Management SystemFood Safety Management System
Food Safety Product Compliance
Incident & Crisis Management
Product & Process Mastership : • Vertical Ownership• Technical acceptance of New Products
& Processes
QualityManagement
GMBs & Markets
QualityManagement
GMBs & Markets
CO-QMCO-QM
Consumer Trust & Preference
Consumer confidence and satisfaction in all our
Brands, products and services
Everybody’s Commitment
Quality is a Group-wide objective
Food Safety &Full Compliance
We never compromise with food safety and always comply with all applicable regulatory
requirements
Leading Food, Leading Food, Nutrition, Health, Nutrition, Health,
and Wellnessand WellnessCompanyCompany
Zero-Defect, No-Waste Attitude
We always strive for excellence and no-waste in everything we
do
PTC, R&D, SBUsPTC, R&D, SBUsNRC Quality & Safety
NRC Quality & Safety
2
3
85
25
15
10
Early Warning-Quality Intelligence
Safety Evaluation Analytical Science High PerformingTesting Labs
NRC QS
Scientific Risk AssessmentScientific Risk Assessment
Lab Performance
Microbiology Food Safety
Early Warning & QIPascal Zbinden
Early Warning & QI
Chemical Food Safety
Packaging Food Safety
Compound Identification
Analytical Profiling
Target Analytics
Molecular and Microbiology Analytics
Method Management
4
NRC Qulity & Safety Department input to Nestle Scientific Risk Analysis
§ Issue Management by QI group § Input to Corporate
Issue Round Table§ Surveillance
Guidelines to Markets§ Peer reviews (HACCP
studies ...)
§ Food Safety Briefs§ Scientific Influencing
(CIAA,…)§ Food Safety training§ Input to Position
Statements§ Publications
§ Early Warning Net identifies potential issues before they impact§ Food Safety Research :
Toxicology, MicrobialGrowth boundaries (ILSI..)§ Development of
Analytical Methods : Nutrients, GMOsContaminants, Microorganisms …§ Migration of Packaging
contaminants§ Chemical Food Safety
Evaluations
Scientific Risk Analysis
Risk Assessment
Risk Management
Risk Communication
3
5
ü Our standards deliver over 200’000 data per day for release and monitoring in over 600 labs
ü We have developed until todaysome 800 analytical standards
14
Dublin**Dublin**
Sao PauloSao Paulo
MogaMoga
ClayvilleClayville
Market : NQAC** and SQALsMarket : NQAC** and SQALs Nestle Nutrition NNNestle Nutrition NN
Nestlé OceaniaNestlé Oceania
Nestle Waters NWNestle Waters NW NPPCNPPC
YorkYork
OSEMOSEM
OrbeOrbe
Cergy** Cergy**
ZhukovskyZhukovsky
NunspeetNunspeet
Vittel NWVittel NW
S. Giorgio Bosco *S. Giorgio Bosco *
NRC QSNRC QS
WeidingWeiding
RzeszowRzeszow
BiessenhofenBiessenhofen
NestecNestec
St. LouisSt. Louis
TolucaToluca
AntiguaAntigua
EcuadorEcuador
Austral AmericaAustral America
Shah Alam Shah Alam
Singapore**Singapore**
TianjinTianjin
NestléPhilippinesNestléPhilippines
NestléIndochinaNestléIndochina
Los Angeles NWLos Angeles NW
ParmaParma
EsplugasEsplugas
Analytical Sciences - Key Competence in Nestle
1. Adoption of international standards AOAC-CEN-ISO
2. Development of new analytical methods : Internal or Private labs
3. Publication 4. Strive for international
recognition
Release & Monitoring• Reliable• Competitive• Recognized Labs
Analytical Methods• Validated• Cost effective• Recognized Data
ISO 17025
6
Phyto-ingredients
Food fortification:Vitamins, additives
Lipids
Sugars
Vet.drugs
Proteins
Mycotoxins
Pesticides
Minerals
Heavymetal
Allergens
Risk DrivenRisk DrivenCompliance DrivenCompliance Driven
Functionalingredients
Pack Migrants
GMO
Pathogenes
Probiotics
2.3.4.
1. Field MethodsFactory « simple » MethodsRegional Laboratory methods : Multianalyte ProfilingRegional Laboratory Confirmatory Methods
Analytical SciencesCompetencies and needs
4
7
Multi-Confirmatory methods“
“Regional Lab”“Factory Lab”“On line”“ On field”
HPLC
Titration
ELISA
TOF-MSMALDI
LC-MS-MS
Rapid tests
GC-MS
ICP-MS
UPLC & HPLC
Complexity&
accuracy
Simplicity&
Rapidity
Spectroscopy(XRF, Raman, NIR)
Analytical SciencesFit for purpose methods
8
24 Special Quality
Assurance Laboratories
5 NestléQuality
Assurance Centres
1Research
Centre
Markets
NestléResearch
Equip-Suppliers
Reference laboratories
Universities Research Institutes
Open Innovation in Quality Sciences
≈ 500 Factory QA labs
Private laboratories
TrustGoodwill
Value
Note: not all our contacts are indicated here
International organisations
< na
mes
rem
oved
>
5
9
Packaging Food Safety
Packaging @ NRC Focus by core competences
1. Packaging Safety and Compliance
2. Packaging Migrants and Contaminants
1. Packaging Safety and Compliance
2. Packaging Migrants and Contaminants
3. Environmental impact and sustainability
4. Material sciences : scouting new & emerging packaging technologies
3. Environmental impact and sustainability
4. Material sciences : scouting new & emerging packaging technologies
5. Sensory Analyses of packaging materials5. Sensory Analyses of packaging materials
NRC/QS
NRC/FS&T
NRC/FCI
6
11
Mission – Packaging Food Safety Group
1. We create solutions (Quality & Safety Sciences) ü “Fit for purpose” analytical methods developmentü Technical assistance (analyses, support to
NQACs, scientific advise, methods review & support)
2. We take care – (Quality Management support)ü We identify risk
ü We have a specific scientific programü We put data into context to support management
decisions and follow up on relevant casesü We have leadership on Instructions ü We share our knowledge to help the Organization
ü We Integrate Packaging knowledgeü We train others
Packaging Safety Network
Lead from NRCOverall objective : Support Nestlé RD and Operations to
secure Packaging Safety and Compliance
1
Food Consumer Interactiondepartment
6 November 2009
2FCI - A.Vorin/kib 2009-Nov
How to deliver a shelf« Tastes Good – Good for You »
2
Project Example :Early sensory experience of infants
Andrea Maier, PhD
4FCI - A.Vorin/kib 2009-Nov
D1 4 7 10 12 ~D43 56
1
D13 23
Phase A –“Variety”
Phase
Phase B –Repeated Exposure
Phase C –Repeated Exposure
C0C4
C10
Days Weeks Months
Three groups
No changes (C0)Low changes (C4)High changes (C10)
2 3 4
Intervention study 1Experimental Design
3
5FCI - A.Vorin/kib 2009-Nov
D1 4 7 10 12 ~D43 56
1
D13 23
Phase A –“Variety”
Phase
Phase B –Repeated Exposure
Phase C –Repeated Exposure
C0C4
C10
Days Weeks Months
Three groups
No changes (C0)Low changes (C4)High changes (C10)
2 3 4
Intervention study 1Experimental Design
6FCI - A.Vorin/kib 2009-Nov
D1 4 7 10 12 ~D43 56
1
D13 23
Phase A –“Variety”
Phase
Phase B –Repeated Exposure
Phase C –Repeated Exposure
C0C4
C10
Days Weeks Months
Three groups
No changes (C0)Low changes (C4)High changes (C10)
2 3 4
Intervention study 1Experimental Design
4
7FCI - A.Vorin/kib 2009-Nov
Result: Experience with variety increased acceptance for the new foods for nearly 2 months
Frequency of changes drove increased acceptance
0
60
120
180
zuc-tom (day 12) peas (day 23) meat (day 43) fish (day 56)
Qua
ntit
y co
nsum
ed (
g)
C0C4C10
8FCI - A.Vorin/kib 2009-Nov
Intervention study 2 : Initially refused foods become more accepted after 7-8 presentations
100
50
150
200
250
01 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
Days
Inta
ke (g
m)
Initially rejected food
Familiar (liked) food
ü 87% of infants were still eating the initially disliked vegetable 9 monthslater
Means; n=49
5
9FCI - A.Vorin/kib 2009-Nov
Automatic facial expression tools
Observing response Automatically quantifyingresponse
10FCI - A.Vorin/kib 2009-Nov
Scientific communications
Scientific Oral Presentations
Scientific Poster
3 papers2 ongoing
6
11FCI - A.Vorin/kib 2009-Nov
Popular press, non-scientific media
Leben und Erziehen
Baby und Familie
Baby & Co
Le Bien Public
Mis en ligne le Mardi,25 octobre 2005
DES CHERCHEURS DIJONNAIS OBSERVENT LE GOÛT DES BÉBÉS Les bouts de chouface aux légumesDiversification des aliments et préférences des tout-petits : à Dijon, ces questions figurent au menu d'une équipescientifique. Plat de résistance : les légumes.
The issue
More than 1.6 billion overweight adults.At least 400 million of obese adults. Estimated 700 million in 2015.Obesity levels range from below 5% to over 75%.
About 20 million children under five are estimated to be overweight worldwide.About 70% increase in pre-pregnancy obesity between 1993 and 2003 in the US.In 2007, 220 million of adult type-2 diabetes. May reach 340 million in 2025.
The Nutrition Transition
Higher energy density diet
Greater role for fat and added sugars in foods
Reduced intakes of complex carbohydrates and dietary fibers
Reduced fruit and vegetable intakes
Increased portion size
Joint WHO/FAO Expert Consultation on Diet, Nutrition and the Prevention of Chronic Diseases (2002)
The Physical Activity Transition
Shift towards less physically demanding work
Increasing used of automated transports
More passive leisure pursuits
Joint WHO/FAO Expert Consultation on Diet, Nutrition and the Prevention of Chronic Diseases (2002)
We aim at
Providing scientifically proven solutions to
the overweight/obesity issue by targeting
NutritionPhysiologyBehavior
from pregnancy to adulthood.
…through a multidisciplinary approach
Food technology & Sensory Perception
Food intake & Energy expenditure
Metabolic Health
Metabolic programming
Nutritional foundations
-Define adequate nutritional content of products
-Control food intake (psychological and biological factors) -Promote calorie/fat burning
-Alleviate metabolic disorders associated to obesity
-Ensure optimal early nutrition -Develop lower energy
density products with pleasurable taste-Understand sensory perception
Our target populations
Infants/children at risk
Lean/weight conscious
Overweight
Obese with or without co-morbidities
Infants/children at risk
Lean/weight conscious
Overweight
Obese with or without co-morbidities
Different Solutions for Weight Management
However, keeping the pleasure during consumption is key.
Reduce energy density &Optimise nutrient profile- Reducing fat and sugar- Increasing proteins, fibres- Incorporating whole grain- Offering healthy eating enablers
Control of energy release
- Influencing digestion by structuration (Slow-digestible starches, tailor-made emulsions)
- Modulating nutrient absorption
Increase energy expenditure
- Increasing energy expenditure through bioactives such as Oleoylethanolamine (OEA), Caffeine, Capsaid….
Control of food intake
- Controlling satiety/satiation: Modulating viscosity with fibres & proteins or addition of bioactives (e.g. peptides)- Reducing serving size- Cognitive factors/education
VAS ratings
Snack Ad lib breakfast
8h00 8h30 8h50 9h10 9h20 9h50 10h10 10h30 10h50 11h10 11h30 11h50
Green Tea Beverage Concept for Increasing Energy Expenditure
Increase of 24h energy expenditure by 106 kcal
Rudelle et al., Obesity 2007
EGCG
Caffeine
Sweltesse Saciante: to give consumers a feeling of satiety
02040
6080100
Base line
15 30 45 60 90 min
Fibre yogurt Reg. yogurt Banana Crackers Water
0
1000
2000
3000*** *** *
Differs from water condition (* p<0.05; *** p<0.001)
• Objectives• To evaluate satiating capacities of a prototype drinking
yogurt high in fibre compared with other isocaloric foods, and an isovolumetric zero-calorie control.
• Approaches• Human study - RCXT in 30 healthy subjects.• VAS ratings before food and at 15 min intervals for 1h,
followed by self-served breakfast. • Results
• Clear trend for the high fibre prototype to be the most satiating.
• Study presented at the European Congress on Obesity, Budapest in April 2007. Abstract published in Int. J. Obes.
• Business• A low-fat drinking yoghurt enriched with high amount of
fibres.
Probiotics & Weight control
Objective:• Evaluate the effects of probiotics on weight management
Approach:• Pre and Clinical studies
Deliverables:• Probiotic screening• Demonstration of efficacy of NCC-4007 strain on energy intake (study 1) weight loss and maintenance (study 2)
• IP protection plan
Application:• New concept for weight management
Integrated technologies for metabolic healthand weight management
A way towards a modern multisource diagnostic for personalized nutrition
Personalized solutions for Nutrition and Health Management
LifestyleFood habits
LifestyleFood habits
LifestyleFood habits
Pathophysiology of the development of T2D
Peripheralinsulin
resistance
Impairedglucose
toleranceEarly diabetes Late diabetes
Hyperinsulinemia Hyperglycemia -cell failure
Delay glucose absorption
Preserve/increase insulin secretion
Improve insulin sensitivity
Decrease pp gluconeogenesis
ObesityAgingGenetic susceptibility
177 million (2003 IDF source)314 million(2003 IDF source)
?(1.1 billion overweight,
320 million obese)
BG3-Cereal bars for glucose management
Nutren Activ BG-3
2.0
1.0
0.0
-1.0
Blood sugar (mmol/L)
time
Other cereal bar
Benefit:Control of postprandial blood sugar levelsHelp to meet dietary recommendations
Patent WO9631128
Lower cholesterol levels