Shaping the Future. Nestlé Research World-Wide. Werner Bauer. Chief Technology Officer

Transcription

1 Shaping the Future Nestlé Research World-Wide Werner Bauer Chief Technology Officer

2 Disclaimer 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.

3 Nestlé s four competitive advantages Products and brands Industry-leading R&D capability Geographic presence People, culture, values

4 Nestlé R&D World-Wide Nestlé Research Centre in Lausanne 23 R&D and Product Technololgy Centres 280 Application Groups 5,000 people

5 R&D Global Network Science and Research St Louis NRC, Lausanne Beijing Minneapolis Queretaro York Fremont Vittel Amiens Lisieux Beauvais Tours Marysville Solon Singen Rzezsow Sderot Casa Buitoni Konolfingen Orbe Bev. Center Orbe Shanghai Singapore

6 Partnering in science: External Partners play increasingly an important role 3-fold increase in scientific collaborations since % 35% Universities 65% Others 200% 100%

7 Collaborations with leading universities The Broad Institute of MIT and Harvard: Inflammation Ecole Polytechnique de Lausanne: Cognition ETH Zurich Eidg.Technische Hochschule Zürich: Food Science Imperial College London: Metabonomics McMaster University: Gut Health Purdue University: Food Science Technische Universität München: Nutrigenomics Shanghai Jiao Tong University: Functional Foods Université Paris René Descartes: Nutrition Wageningen University: Food Safety

8 Consumer Benefit Platforms drive innovation for all businesses Health Performance Growth and Development Healthy Ageing Weight Management Protection Digestive Comfort Healthy Recovery Skin Health and Beauty Taste, Texture and Convenience Consumer sensory and perception Attractive product attributes Quality and Safety Product safety Product compliance Product consistency

9 Rising to the challenge of delivering nutrition for health benefits Nestlé is strongly positioned to address the challenge R&D leadership in the science of food and nutrition Credibility with scientific and medical community Skill in gaining consumer insight Strong, global brands Broad product portfolio Nestlé people - A key asset

10 Innovation in Nutrition and Health Innovation New health benefits Renovation Better for you Nutrition Foundation New health messages Protection Reduction in fat, % energy 1-2 years >5 years Difference in weight loss (kg) vs control diets Astrup et al Br J Nutr 83:S25

11 Nutrition Foundation Define limits of public health sensitive nutritional factors in our products saturated fat, trans-fatty acids, sodium, added sugars, energy density Identify intrinsic strengths and weaknesses of our products Provide a basis for product renovation and innovation Increase (calcium, iron, vegetables, proteins...) Reduce (fat, sugar, salt...) Add or Replace (wholegrain, BAB...)

12 Shaping the future of foods Today Tomorrow The Future Personalised Nutrition Brain Health Nutrient Bioavailability Foods that better meet consumer needs for nutrition, health and wellness

13 Nestlé Nutrition Council: Established in 1978 Members Prof. Dominique BELLI, CH Prof. Bruce BISTRIAN, USA Prof. Günter BLOBEL, USA Prof. Julio FRENK, Mex Prof. Susan GASSER, CH Prof. Michael GIBNEY, EIR Prof. Eric JÉQUIER, CH Prof. Demetre LABADARIOS, SA Prof. Tadashi NOGUCHI, Jp Prof. Irwin ROSENBERG, USA Prof. Bruno VELLAS, Fr Nutrition Food Safety Policies Food Fortification Whole Grain Trans Fatty Acids Sugar Salt Iron Obesity Glycemic Index Low-Carbohydrate Diets

14 Nestlé Nutrition Council: 30 years of guidance to Nestlé NINS Nutrition & Performance Nutrition & Cancer Nutrition & the Brain The Other Energy Crisis Personalized Nutrition BABs Breastfeeding & Obesity Healthy ageing Personalised Nutrition Global obesity, Trans Fatty Acids Dietary Supplements, Communication Bone Health, Water Corporate Governance on Nutrition The Elderly, Probiotics Childhood Obesity, Weaning Diabetes, biotechnology Dietary fat, infant cereals Obesity, Energy metabolism Nutrition and Health Economics Alzheimer s Disease PPPs Topics

15 Nestlé s Research commitment to Personalised Performance Nutrition Today Tomorrow The future Gene expression Metabolic profile

16 New collaboration with the University of Birmingham The right blend of glucose and fructose during cycling Increases carbohydrate delivery to muscles Improves cycling performance Can runners enjoy the same benefits?

17 From science to consumer benefit Seeing the opportunity Molecular perspectives of muscle development Early intervention for life-long performance Peak physical performance Science Translation Nutrition, health and ageing Setting priorities for future research

18 Nestlé International Nutrition Symposia: Bringing scientists and business together 2009: Nutrition and Health Economics 2008: Nutrition and Performance 2007: Nutrition and Cancer 2006: Nutrition and the Brain 2005: Nutrition and Energy 2004: Personalised Nutrition

19 Thank you