Презентация исследовательского центра компании fonterra
TRANSCRIPT
Russian Dairy News Delegation 25 February 2015
Confidential to Fonterra Co-operative Group
Page 2Confidential to Fonterra Co-operative Group
Strategic priorities
Deliver on
Foodservice
potential
Selectively invest
in milk pools
Grow our
Anlene business
Develop leading
positions in paed &
maternal nutrition
Optimise
NZ milk
1
Align our business
and organisation
Build and grow
beyond our current
consumer positions
3
2
4
5
6
7
Redefine milk supply model
Invest in optionality to achieve higher less volatile returns
Investment in global multi-hubs
Organisational changes to support strategy
Food safety and quality
Focus on strategic and leadership markets
Focus on 5 global brands
Page 3Confidential to Fonterra Co-operative Group
Focusing on 5 global brands, with clear links to our strategy
Deliver
on Foodservice potential
Grow
our Anlene™ business
Develop
leading positions in paed.
and maternal nutrition
Optimise
New Zealand milk
1
Build and grow
beyond our current
consumer positions
3
2
4
5
Page 4Confidential to Fonterra Co-operative Group
OUT OF HOME EVERYDAY MOBILITY
Delivering new
products and
solutions to QSR,
FSR and bakery
customers
Dairy nutrition for the
family including
beverages, cheese,
cultured, spreads and
powder
Providing functional
ingredients and consumer
products focussed on
digestion, immunity and
cognition
Supporting active and vital lives through
specialised dairy nutrition in sports, healthy aging and
medical applications
Recognized experts in dairy nutrition and functionality
PAEDIATRIC & MATERNA
Post Farm Gate Innovation Focus – Four Key Categories
Page 5Confidential to Fonterra Co-operative Group
Innovation & Expertise� One of the world’s largest investors in
dairy innovation
� Innovating since 1927
� Research centre, pilot plant and in-
market technical centres close to
customers
� Approximately 300 scientists and
support staff based at the Fonterra
Research & Development Centre alone
FONTERRA RESEARCH & DEVELOPMENT CENTRE
Leading Expertise in Unlocking the Natural
Goodness of Dairy
Page 6Confidential to Fonterra Co-operative Group
DIRECTOR FRDC
Operations Food Design Chilled Dairy
FRDC - A matrix operational design enabling multi-
disciplinary project teams
applications expertise in cheese, cultured
foods, creams and spreads
Process Design
& Integration
Powders, Beverages
& Nutrition
Beverage & powder applications.
Understanding the role of dairy food and
ingredients on human health and nutrition
Process technology design and
development to enable the production of
new products and ingredients
The chemical, micro-structural and sensorial
design of dairy systems. Food assurance
Provides pilot plant, analytical
sensory panels, and M&D
services enabling R&D activity
Page 7Confidential to Fonterra Co-operative Group
World Class Expertise in Dairy Science & Technology Integrated Science, Technology, Processing and Nutrition
Food Structuring
Ingredient chemistry
FormulationProcessing
Consumer
evaluation
Nutritional validation
Page 8Confidential to Fonterra Co-operative Group
Non & Pre-Competitive Research
Dairy Marketplace
Competitive Technology & Product
Development
FRDC
ScienceCommercial
Products
External Capabilities & Investment
External Capabilities Provide Additional Expertise to
Drive Innovation
Page 9Confidential to Fonterra Co-operative Group
Technology Platforms
…while our proprietary technology
platforms arm us with a clear “right to win”
Dairy Farming
SystemsMore milk, less
footprint, milk
safety and quality
Dairy
NutritionFunctional
performance of
milk protein and fat
Dairy Food
DesignLeadership in
dairy and cream
formulation
Dairy
ProcessingAlternate make
technology for
process cheese
Page 10Confidential to Fonterra Co-operative Group
Manufacture of
ingredientsManufacture
of food
Sensory Properties
Consumer PreferenceFood material science
Food applications Thermo-mechanical
processesFlavour
Product safety & preservation
Separation processes
Protein interactionsFood material science
Thermo-mechanical processes
Enzyme and microbial
processes
Chemistry Structure Engineering
FRDC Core Capabilities – Food DesignThrough focus on the understanding of the food structure & processing we are designing foods to meet consumer needs
Page 11Confidential to Fonterra Co-operative Group
Anti-
inflammator
y
DAIRYCalcium
Bioactive
peptides
Probiotics
Lactose
Gangliosides
Lactoferrin
Dental
health
Infant
nutrition
Retaining
muscle
Cognition
Tolerance
Oligosaccharides
Heart
health
Bone
health
Disease
resistance
Immune
modulationComplex
lipids
Diabetes
CLA
Colostrum
Immuno-
globulins
Exercise &
recovery
Minor milk
proteins
Allergy
managementEarly
programming
Gut health
Appetite
control
Anti-
Infection
Weight
Control
Whey
Protein
Casein
FRDC Core Capabilities – Dairy NutritionMilk has Multiple Minor and Macro Components with Distinctive Health and Nutrition benefits
Rationale
• What are levels in HBM?
• Is there an ingredient to fill
the gap?
• Do physiological indicators/status change?
• Can the “active”
component reach the target site?
Mechanism
• Is there biological plausibility for the functional outcomes?
• What happens in the
brain?
Proof of Need
• Does deficiency impact brain function?
• Can dietary supply
overcome deficiency?
EfficacyProof of Concept
• Does the final product enhance cognitive function in humans?
• Is the product safe and well tolerated?
• Does the ingredient have an impact on brain function?
• What is the
effective dose and is this safe?
Bioavailability
Researc
h F
ocu
s
0
2
4
6
8
10
ug/ml
GM3 GD3
Serum GA levels; breastfed vs
Standard formula vs Infacare-GA
Breastfed
Infacare-GA
Control
Page 12Confidential to Fonterra Co-operative Group
FRDC Core capabilities – Dairy ProcessingCore expertise in primary and secondary process design and commercialisation of ingredients & finished goods
1955 – First to mechanise the Casein Process
1973 – First UF plants, first WPC plant
1979 – First Caseinate production
1981 – First to produce TMP
1988 – Scaled Lactoferrin process
1995 – First to develop WPI at scale
1994 – First to produce MPC at scale
2000 – First to developed functional MPCs
2008 – Developed functional WPC
2012 – Developed low viscosity fMPC
2014 – Functional low viscosity WPC
Page 13Confidential to Fonterra Co-operative Group
We design our protein ingredients to provide customised taste and texture solutions in a wide range of
applications
Health Convenience
Taste and
Texture
Functional
Foods
Proteins Have a Range of Health & Nutrition Benefits but
Requires Solutions that don’t Compromise Taste & Texture
Essential part of
� Every body tissue
� Immune system
� Blood
� Hormones
� Mobility
� Muscle function
� Body composition
� Bone health
� Recovery
� Muscle tone
� Muscle mass
� Joint health
� Hunger management
� Weight management
� Sugar control
� Energy
essential
nutrition
muscle
maintenance
sports
performance
appetite
control
VITALITY
Page 14Confidential to Fonterra Co-operative Group
UHT Creams
Beverages
Powdered
Beverages
Cheese Cultured Foods
Recent Innovation Successes
International Standards Codex, IDF,ISO
Fonterra InvolvementRoger Hall / GM Regulatory Services
Confidential to Fonterra Co-operative Group
25 February 2015
Page 2Confidential to Fonterra Co-operative Group
Importance of International standards to Fonterra
• We export to over 120 countries
• Complex regulatory environment to operate in
• International standards (Codex, ISO) provide for greater alignment across markets
– Protecting health of consumers and ensuring fair trade practices in food trade
• Fonterra provides technical advice on international standards development through involvement in:
– International Dairy Federation (IDF)
– International Standards Organisation (ISO)
– NZ and Australian Government Codex process
Page 3Confidential to Fonterra Co-operative Group
Fonterra’s engagement with IDF
IDF Governance
• President IDF – Dr Jeremy Hill, Fonterra Chief Technology Officer
• Chair IDF Methods Standard Steering Group (2010 – 2014) Dr Jaap Evers,
Fonterra Group Regulatory
• Chair IDF Food Standards Steering Group (2010 – 2104) Roger Hall, Fonterra
Group Regulatory
• Member IDF Science & Programme Co-ordinating Committee (2010-2014) Jaap Evers, Roger Hall
IDF Standing Committees
• >20 experts involved in technical programmes of IDF standing committees
Page 4Confidential to Fonterra Co-operative Group
IDF FACTS AND FIGURES
• Founded in 1903
• Over 75% of world
milk production
• >1200 experts
• 18 Standing
Committees
IDF - Global expertise in dairy 4
Page 5Confidential to Fonterra Co-operative Group
INTERNATIONAL DAIRY FEDERATION
IDF - Global expertise in dairy 5
IDF roleProvide science-based expertise
and consensus for the global
sector and be the global voice of
dairy to intergovernmental
organizations and stakeholders
Page 6Confidential to Fonterra Co-operative Group
Formal Working
Relationship
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Type of relationships
Others
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Organisation
FAOCodexOIE
ISOWHOILSIAOACIFAP, IMS, IFIF, IFAH, IFT, YLFA, GDP, EFSA …
Joint Events
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Joint Publications
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Page 7Confidential to Fonterra Co-operative Group
Work is grouped into 9 areas
Dairy Science &
Technology
Dairy Science &
Technology
Nutrition & HealthNutrition & Health
Dairy Policies,
Economics & Marketing
Dairy Policies,
Economics & Marketing
SustainabilitySustainability
EnvironmentEnvironment
Animal Health &
Farm Management
Animal Health &
Farm Management
Methods of analysis &
sampling
Methods of analysis &
sampling
Food standardsFood standards
Food Safety & HygieneFood Safety & Hygiene
Page 8Confidential to Fonterra Co-operative Group
SCIENTIFIC
EXCELLENCE
INDUSTRY
APPLICABILITY
STRATEGIC
NETWORKING
GLOBAL
INFLUENCE
www.fil-idf.org
Page 9Confidential to Fonterra Co-operative Group
Coordination of analytical programme
Page 10Confidential to Fonterra Co-operative Group
Fonterra’s engagement with ISO
• ISO TC34
– SC5
– SC14
• Joint IDF/ISO work
Page 11Confidential to Fonterra Co-operative Group
Mission
ISO develops high quality voluntary International Standards which
facilitate international exchange of goods and services, support
sustainable and equitable economic growth, promote innovation and
protect health, safety and the environment
Page 12Confidential to Fonterra Co-operative Group
ISO member countries
ISO develops high quality voluntary International Standards which
facilitate international exchange of goods and services, support
sustainable and equitable economic growth, promote innovation and
protect health, safety and the environment
Page 13Confidential to Fonterra Co-operative Group
ISO in figures
More than:
• 160 members,
• 100 000 experts
• 230 Technical Committees
• 4500 projects under development
• 1100 publications in 2013
• 19 800 standards in catalogue
• 700 organizations in liaison
• 20 meetings every day
Page 14Confidential to Fonterra Co-operative Group
ISO Standards development
ISO TMB
TCTC
Chair Advisory Group
TC 34
Food products
Subcommittees Working Groups
Page 15Confidential to Fonterra Co-operative Group
TC 34 SubCommittees and Working GroupsSC 2 Oleaginous seeds and fruits and oilseed meals
SC 3 Fruit and vegetable products
SC 4 Cereals and pulses
SC 5 Milk and milk products
SC 6 Meat, poultry, fish, eggs and their products
SC 7 Spices, culinary herbs and condiments
SC 8 Tea
SC 9 Microbiology
SC 10 Animal feeding stuffs
SC 11 Animal and vegetable fats and oils
SC 12 Sensory analysis
SC 14 Fresh, dry and dried fruits and vegetables
SC 15 Coffee
SC 16 Horizontal methods for molecular biomarker analysis
SC 17 Management systems for food safety (DK)
WG 13 Royal jelly
WG 14 Vitamins, carotenoids and other nutrients
WG 16 Animal welfare
WG 17 Water activity
WG 18 Natural food ingredients
Page 16Confidential to Fonterra Co-operative Group
Cooperation ISO/TC 34/SC 5 - IDF
• Formalized cooperation since 1963
• About 180 joint standards published, see www.iso.ch
• About 20 Standards/TS in development or under revision
• About 25 work items under consideration
Page 17Confidential to Fonterra Co-operative Group
Fonterra’s engagement with Codex
• Through IDF
– Codex Alimentarius Commission - Chair of FSSG leads IDF delegation to CAC
– Codex Committees - IDF attends as NGO
• Through New Zealand and Australian government delegations – as technical
advisor
Page 18Confidential to Fonterra Co-operative Group
Fonterra Input to Codex and NGOs
Codex AlimentariusInternational Food Standards development
-Protect consumer
-Fair trade
Government DelegationsMembers of Codex
Provide Government positions
Non–Government Organisations (NGOs)
Provide technical advice to Codex
For example - IDF, ISDI
Fonterra member
of Government delegations –
providing technical advice
Fonterra leads IDF
delegations or is a member of IDF
delegation to Codex - providing
technical advice
Page 19Confidential to Fonterra Co-operative Group
Fonterra Input To Codex and NGOs• Codex Committees
– CAC
– CCMAS
– CCNFSDU
– CCFA
– CCFL
– CCFH
– CCNFDSU
– CCFICS
– CCMMP
• Fonterra involvement
– Lead IDF delegation
– Lead IDF delegation
– Member NZ Gvt delegation
– Member NZ Gvt delegation
– Member IDF delegation
– Member NZ Gvt delegation
– Member Australian Gvt delegation
– Member Australian Gvt delegation
– Member CCFH WG on e-sakazakii
– Member NZ Gvt delegation
– Member Australian Gvt delegation
– Member NZ Gvt delegation
– Member Australian Gvt delegation
– Member IDF delegation
Page 20Confidential to Fonterra Co-operative Group
Codex Alimentarius• Latin: “Food Code”
• Joint FAO / WHO programme
– Intergovernmental forum
– Non-government organisations (NGOs) may participate
• Mandate/Objectives
– Develop food standards/guidelines/codes of practice
– Protect health of consumers
– Facilitate international trade of foods
Page 21Confidential to Fonterra Co-operative Group
Codex Alimentarius
• Food standards including dairy-specific commodity standards
– Milk powders & Cream powders
– Cheese
– Butter
– Milkfat products
– Casein products
– Whey powders
– etc
Page 22Confidential to Fonterra Co-operative Group
Page 23Confidential to Fonterra Co-operative Group
Thank you
Fonterra’s Whey Capability
Fonterra Research and Development Centre
Confidential to Fonterra Co-operative Group
25/02/2015
Page 2Confidential to Fonterra Co-operative Group
•Hunger management
•Weight management
•Sugar control
•Energy
•Muscle tone
• Mobility
• Muscle function
• Body composition
• Bone health
• Recovery
• Muscle tone
• Muscle mass
• Essential part of
• Every body tissue
• Immune system
• Blood
• Hormones
essential
nutrition
sports
performance
body
shape
muscle
maintenance
Protein has many nutritional benefits...
Protein
Page 3Confidential to Fonterra Co-operative Group
Whey protein is recognised as a veryhigh quality protein
Most rapidly digested
0.0
0.5
1.0
1.5
2.0
2.5
0 30 60 90 120 150 180
Fold
change in p
lasm
a
leucin
e (
from
baselin
e)
Minutes following consumption of protein
Whey
Casein
Optimal source of BCAAs
0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4
1.6
Casein Whey
Fold
change in p
rote
in
syn
thesis
(fr
om
casein
)
Promotes more muscle synthesisAdapted from Tang et al, 2009
Fast leucine appearance in blood
Adapted from Tang et al, 2009
0
2
4
6
8
10
12
g/1
00g p
rote
in
SureProtein™ Whey
Calcium Caseinate
0
50
100
150
200
250
300
350
0 30 60 90 120 150 180
Leucin
e (
µM
ol/L
Time (minutes)
SureProtein™ Whey
Calcium Caseinate
Page 4Confidential to Fonterra Co-operative Group
FRDC Core Capabilities – Dairy ProcessingCore expertise in primary and secondary process design and commercialisation of ingredients & finished goods
1955 – First to mechanise the Casein Process
1973 – First UF plants, first WPC plant
1979 – First Caseinate production
1981 – First to produce TMP
1988 – Scaled Lactoferrin process
1995 – First to develop WPI at scale
1994 – First to produce MPC at scale
2000 – First to developed functional MPCs
2008 – Developed functional WPC
2012 – Developed low viscosity fMPC
2014 – Functional low viscosity WPC
Page 5Confidential to Fonterra Co-operative Group
Market Requirements
Formulation targets and constraints
Ingredient chemistry
Product development
Beverage processing
Sensory evaluation
Shelf life testing
We understand that successful product development
incorporates many key success factors
Page 6Confidential to Fonterra Co-operative Group
Fonterra has developed a range of Functional
Whey Proteins with unique characteristics
WPC5152009• NON-REACTIVITY
• LOW VISCOSITY
• HIGH-PROTEIN BAR
• HIGH-PROTEIN YOGHURT
• PROTEIN FORT NOUGAT
Functional Whey
Technology• built on
• add value
• developed in-house
• unique
• commercially viable
More to come…
WPC5502014
• NON-REACTIVITY
• LOW VISCOSITY
• SUSPENDABILITY
• HEAT STABILITY
• MEDICAL BEVERAGE
• SPORTS BEVERAGE
• RTF BEVERAGE
FUNCTIONALITY APPLICATIONS
• FOAMING
• EMULSIFYING
• GELLING
• SOLUBILITY
• WATER BINDING, etc
• BAKERY
• MEAT
• CONFECTIONARY
• BEVERAGE
• YOGHURT, etc
WPC392
Standard WPC80
PATENT PENDING
• Specialist inert functionality WPC550 offers
excellent
ingredient and
processing
benefits making
it the ideal whey
protein
ingredient for
use in 100%
whey beverage
applications.
Page 7Confidential to Fonterra Co-operative Group
Heat Stability
Storage Stability
Fonterra’s WPC550 offers unique ingredient performance benefits
Model medical beverage formulation:
10% protein, 1.6 kcal/mL
WPC 550 WPC80 WPH WPI
Excellent
heat stability
compared to other
whey protein
ingredients
0
2
4
6
8
10
0
10
20
30
40
50
0 1 2 3 4 5 6
Sed
imen
tatio
n (%
)
Vis
co
sit
y (
cP
) at
100 s
-1
Time (months)
Viscosity
Sedimentation
Significantly low
viscosity compared
to other medical
formulations &
Excellent shelf life
stability
Page 8Confidential to Fonterra Co-operative Group
Fonterra ProbioticsDr James Dekker
Confidential to Fonterra Co-operative Group
25 February 2015
Page 2Confidential to Fonterra Co-operative Group2
Probiotic Bacteria
Ilya Metchnikoff
1845-1916
Page 3Confidential to Fonterra Co-operative Group3
Page 4Confidential to Fonterra Co-operative Group
Probiotic bacteria
“Live micro-organisms which, when
administered in adequate amounts,
confer a health benefit on the host”
FAO/WHO Report (2001)
• An ideal probiotic must be shown to be:
– Safe – show no adverse effects on the host
– Stable – reach the consumer in a live state and survive in
the human gastrointestinal tract
– Effective – provide a positive health benefit to the host
Efficacy Safety
Stability
Ideal
Probiotic
Page 5Confidential to Fonterra Co-operative Group
Fonterra probiotics
• Well researched strains:
– First developed during mid 1990’s
– 70+ peer-reviewed publications
– Health benefits in healthy populations
– Established safety record
• Stability/Applications
– Superior long-term survival in dry powders
– Reduced cost-in-use
– Demonstrated survival of gut transit
• Demonstrated efficacy:
– Immune protection & gut health benefits in humans
– Anti-pathogen effects (in animal models)
– Improves colonic transit time in adults (HN019)
– Protects against respiratory disease in infants (HN019)
– Protects against eczema in infants (HN001)
• Halal & Kosher certified
• Patent Protected
Bifidobacterium animalis
subsp. lactis HN019
Lactobacillus
rhamnosus HN001
Page 6Confidential to Fonterra Co-operative Group
Bifidobacterium animalis subsp. lactis HN019
Page 7Confidential to Fonterra Co-operative Group
HN019 and colonic transit time (CTT) in healthy adults
• Average CTT for a healthy individual is 18 – 72 hrs
• Variable or abnormal CTT is associated with gastrointestinal ill-health, pain, or discomfort
• Constipation is one of the most common digestive complaints
• Placebo-controlled double-blind clinical trial on healthy adults with mild gastrointestinal symptoms in USA
• Placebo control group (n=33)
• High dose HN019 (1010 CFU/day) (n=34)
• Low dose HN019 (109 CFU/day) (n=33)
• Subjects treated for 14 days
• CTT assessed using radio-opaque beads
• Also examined frequency of digestive discomfort symptoms
Waller et al (2011) Scan. J. Gastro.
Page 8Confidential to Fonterra Co-operative Group
Results
Treatment baseline CTT post-treatment CTT P value
High HN019 49 ± 30 hrs 21 ± 32 hrs <0.001
Low HN019 60 ± 33 hrs 41 ± 39 hrs 0.01
Placebo 43 ± 31 hrs 44 ± 33 hrs n.s.
Page 9Confidential to Fonterra Co-operative Group
Change in Gastrointestinal Symptom Severity after 14 Days Supplementation with HN019 or Placebo
Symptom
High Dose HN019
(n=33)
Low dose HN019
(n=26)
Placebo
(n=29)
Vomiting - 17% * - 12% - 2%
Regurgitation - 24% * - 20% * - 5%
Gurgling - 16% * - 31% ‡ - 7%
Nausea - 23% † - 22% † - 7%
Abdominal pain - 27% † - 35% ‡ - 12%
Diarrhea - 6% 0% -17% *
Flatulence - 15% * - 19% * - 8%
Constipation - 29% ‡ - 32% ‡ -15% *
Irregular bowel
movements- 20% † - 25% † - 11%
*p<0.05
†p<0.01
‡p<0.001
HN019 improved GI symptoms
Waller et al (2011) Scan. J. Gastro.
Page 10Confidential to Fonterra Co-operative Group
Paediatric HN019 studies:Colds & Flu, Respiratory Disease
Study Sazawal et al Wickens et al China Trial “New Trial”
Country India NZ China -
Age (at start) 1-3 years newborn 6-12 months 1-3 years
Treatment
period
1 year (+1 year
follow-up)2 years 12 weeks 1 year
Format GUM Supp. FOF -
Dose
(CFU/day)~1.9 x107 9 x109 ~1x108 ~1x109
Relative
risk
(Less risk)
(More risk)
Page 11Confidential to Fonterra Co-operative Group
Lactobacillus rhamnosus HN001
Page 12Confidential to Fonterra Co-operative Group
“Wellington eczema trial”
• Double blind randomized placebo-controlled trial that examined the onset of eczema in infants at
risk of allergic disease supplemented with HN001 (DR20), HN019 (DR10) or placebo
• Maternal supplementation was from 35 weeks gestation until 6 months if breastfeeding
• Infant supplementation was from birth until 2 years.
• Treatments:
» HN001 = 6x109 CFU per day
» HN019 = 9x109 CFU per day
» Placebo
• At 2 years published:
» Results for eczema prevalence, eczema severity, and skin prick test reactivity
» Results for cytokine analysis or subset of breast milk and cord blood samples
» Safety
• 1st Follow-up = 4 years
• 2nd Follow-ip = 6-years
Page 13Confidential to Fonterra Co-operative Group
Effect of HN001 and HN019 on Eczema at 6 yrs
Placebo
HN019
HN001
Treatment
Period
0
20
40
60
0 2 4 6
% Eczema
Year
Cumulative eczema prevalence
Wickens et al, Clin Exp Allergy, 2013, 43:1048-1057
Page 14Confidential to Fonterra Co-operative Group
Thank you
Complex Milk LipidsPaul McJarrow
Confidential to Fonterra Co-operative Group
25th February 2015
Page 2Confidential to Fonterra Co-operative Group
Fonterra has expertise in dairy lipids
� Over 30 years experience in dairy lipid fractionation
� Processing, formulation and benefit patents
� Flexibility to develop tailored lipid solutions, balancing ease of
formulation with cost competitiveness
� Consistent composition for infant formula manufacture based on significant knowledge around milk fat processing
� Knowledge & capability to produce paediatric quality ingredients
using separation techniques rather than chemically- based
processes for extraction
� Analytical expertise, preclinical and clinical trials
Page 3Confidential to Fonterra Co-operative Group
Fonterra and complex lipids
• Fonterra has been selling complex milk lipids for many years
• Our phospholipid and ganglioside concentrates have been used
in customers and our own maternal, infant, student and elderly
finished products and supplements.
Page 4Confidential to Fonterra Co-operative Group
Milk complex lipids
Non triglycerides
–Triglycerides make up 98% of milk lipids
–Milk complex lipids include
–Phospholipids (SM, PS, PC, PE, PI)
–Gangliosides (GD3, GM3)
–Cerebrosides (LacCer)
–Other minor components
0
5
10
15
20
25
Human milk
(our data)
Human milk
(old)
Bovine Milk Infant
Formula
Soy
Formula
ug
/mL
ga
ng
lio
sid
es
Page 5Confidential to Fonterra Co-operative Group
Complex lipids help protect the infant
Page 6Confidential to Fonterra Co-operative Group
Complex lipids are involved in brain development and function (learning and memory)
• The brain is rich in lipids
• 80 % of myelin (dry weight)
• 49% of white matter (dry weight)
• 37% of grey matter (dry weight)
• Phospholipids
• 32 % of myelin (dry weight)
• 20% of white matter (dry weight)
• 20% of grey matter (dry weight)
• Gangliosides
• about 1% of the dry weight of the brain
• Increase significantly in 3rd trimester to year 2
• Infant formula fed babies have lower levels of
of brain gangliosides than breast fed
Page 7Confidential to Fonterra Co-operative Group
Fonterra and other researchers have shown
• Phospholipid profile of bovine milk is similar to human milk
• Literature data on human milk complex lipid levels is unreliable
– Use of modern analytical techniques show higher values than past small studies
– This impacts on formulating IF to human levels
of complex milk lipids
• Gangliosides can cross the human placental barrier
• Preclinical feeding of rat mothers with complex lipids can increase the ganglioside concentration
in the brains of the offspring 0
50
100
150
200
250
300
350
400
450
GM3 GM2 GM1 GD3 GD1a GD1b GT1b GQ1b
ug
/g b
rain
Control
CML
* *
*
*
Page 8Confidential to Fonterra Co-operative Group
Fonterra and other researchers have shown
• Milk complex lipids can improve the behaviour – preterm infants and young school age children
• Complex milk lipids can reduce the incidence of diarrhea
• Supplementing IF with gangliosides increases infant serum ganglioside levels
• In preclinical work with rats learning and memory improved with complex milk lipid
• Supplementing IF with complex lipids improves cognitive performance in IF fed infants
Page 9Confidential to Fonterra Co-operative Group
Summary
1. Fonterra has a long history of production and research with complex lipids
2. Complex lipids include phospholipids , gangliosides, and other non
triglycerides.
3. Complex lipids are components of all vertebrate cells, with the very high
concentrations in neural tissue.
4. Complex lipids have a number of roles in the infant health and development
a. Immune
b. Gut integrity
c. Anti-infection
d. Brain development
5. Dietary complex lipids can protect and improve cognitive measures in
children and adults
9