nrc visit intro slide - nestlé...5 60/40+ taste and nutritional value nestléis committed to making...

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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

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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:

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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


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.

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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


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

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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

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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

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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

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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

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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 »

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Project Example :Early sensory experience of infants

Andrea Maier, PhD


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


D1 4 7 10 12 ~D43 56

1

D13 23


Phase



C0C4

C10

Days Weeks Months

Three groups


2 3 4



D1 4 7 10 12 ~D43 56

1

D13 23


Phase



C0C4

C10

Days Weeks Months

Three groups


2 3 4


4


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


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


Automatic facial expression tools

Observing response Automatically quantifyingresponse


Scientific communications

Scientific Oral Presentations

Scientific Poster

3 papers2 ongoing

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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.

Laurent B. Fay, PhDNutrition & Health Department

Nutrition Impact on Metabolic Health

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



Metabolic disorders associated to obesity

Prevalence of diabetes

2003 2030

1985: 30 millions2003: 194 millions2025: 330 millions

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

We Aim at delivering Foods with Nutrition and Health Benefits

Potential Proven Protected Perceived& Approved

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