Great Tasting Flavor Solutions to Support Healthier Diets

Transcription

1 Great Tasting Flavor Solutions to Support Healthier Diets Canadean Innovation in Non-alcoholic Beverages Srini Subramanian, Ph.D. Technical Development Director, Firmenich London, Sept 23,

2 Outline of Presentation Health Concerns & Changing Market Place Focus on Sugar Reduction Innovation at Firmenich Implications of Sugar Reduction Role of Flavors in Taste TasteGEM Solutions for Restoring Taste Gaps Making Food Healther Why Marine Peptides? Summary 2

3 HEALTHCONCERNSCHANGING THEMARKETPLACE 3 As reported in the LancetMay 29, 2014: 2030 In Brazil, obesity rose from 11.4% in 2006 to 13.9% in 2011 Source: 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 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: 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 MAKE HEALTHIER TASTE GREAT 3

4 ENVIRONMENT, SUGAR VOLATILITY& CONSUMER OPINIONS INCREASING PRESSURE ON MARKETPLACE Consumers demand manufactures think/act green Raw material costs increases create volatility and risk Sugar requires high water usage and impacts environment -1kg of sugar on average requires liters of water Sustainable Mgmt of Raw Materials Between now and 2050, growth in global population and changing diets in emerging countries will increase food demand by 70% European Commission Standing Committee on Agricultural Research MAKE HEALTHIER TASTE GREAT

5 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) America* 36% 42% Asia Pacific Europe 36% 33% 49% 50% Reduced Sugar Sugarfree Latin America 48% 52% 0% 10% 20% 30% 40% 50% 60% *The data for America is from 2010, the latest available year. HealthFocus is a global study MAKE HEALTHIER TASTE GREAT

6 Why? Sugar Is Under Attack 6 May 26, 2009 April 13, 2011 Feb 2, ,715,418 Views April 2, 2012 Jan, 2013 Beating the Odds Against Sugar, Processed Food, Obesity, and Disease Public Opinion Declines April 12, 2013 July 15, 2013 August million print and digital 2.9 million app downloads 19.4 monthly unique visitors 11.7 million Facebook likes 2.7 million Twitter MAKE followers HEALTHIER TASTE GREAT 5.5 million newsletter distribution

7 The Result: Reduced Sugar Products Are Growing 7 Source: EuromonitorInternational Feb 2014 MAKE HEALTHIER TASTE GREAT

8 TASTESTILLTOPSLISTFORMOSTIMPORTANT ATTRIBUTE INFOODSELECTION 8 % of Consumers indicating the following attributes are most important Source: NMI s 2010 Health and Wellness Trends US Database (HWTD) US data MAKE HEALTHIER TASTE GREAT

9 9 Alternatives to Sugar? Key Challenges 1. Taste Performance 2. Labeling 3. Cost Great risk to brand loyalty and consumer preference Consumers expect great taste and will shift to better tasting brands Sweet replacement alone will miss key taste attributes MAKE HEALTHIER TASTE GREAT

10 10 OPPORTUNITY TO REDUCE SUGAR WITHOUT SACRIFICING TASTE Today s consumer is not scared of sugar- Only scared about too much sugar! Reduction Not Elimination Works for Consumers Source: 2013 Mintel Global Data MAKE HEALTHIER TASTE GREAT

11 Innovation at Firmenich We predict: the world will continue to demand healthier and more nutritious food and beverages that ensuring the sustainability of natural products will be critical that the emphasis food and beverage manufacturers place on cost efficiency will increase significantly. 11

12 New approach to innovation reflecting major customer challenges Our approach to innovation within the Flavor Division will be around three distinct platforms: Health and Nutrition Natural and Sustainable Breakthrough Cost Innovation Solutions to meet the demand for healthier and more nutritious food and beverages Natural Flavors Vanilla, Seafood, Citrus, Chocolat e and Mint Clean Labels Ways to reduce costs New value for consumers Efficiency across the food value chain 12 Health & Nutrition

13 H&N - Food and Beverage Evolution EAT LESS BETTER Sky-rocketing healthcare costs Consumer ingredient awareness Regulatory pressure from governments Social media on food issues, selfcare CONSUMERS ARE CHANGING THEIR BUYING BEHAVIORS *Euromonitor Healthier Products Grow to $206.5B*

14 Cross-modality of Perception: Flavor perception results from many converging signals Aroma - orthonasal - retronasal Taste Trigeminal Hot, Cool, Pungen t, tingling Texture/ Tribology Visual/ Sound Temperature Cultural, Experiences («Memory») Age Health Other factors (satiation, etc.) From Shepherd, Nature, 2006 Perception A psychological interpretation of physiological responses to chemical and physical stimuli SMELL Caramel Aroma Sweet Taste Descriptor 14

15 Taste Receptors are Specific to the 5 Taste Qualities 1 Yarmolinsky et al, Nature, /10 /2014

16 How we are approaching the caloric sweetener reduction opportunity In-house Scientific Expertise Extensive Characterization of Natural and Artificial Sweeteners (sweet profile, off notes) Knowledge of Sweet Perception and Multisensory Interactions (Taste- Taste, Taste-Aroma and Taste-Texture) Strategic Partnerships Discovery of novel flavor modifiers using receptor-based HTS technology. Secured exclusivity on proprietary, natural flavor modifiers. Creation of Flavor modifiers (e.g., maskers) Exclusive access to synergistic Flavor modifiers PORTFOLIO OF COMPLETE FLAVOR SOLUTION 16

17 Implication of sugar reduction Sw weetness Intensity MAX SWEETNESS Opens Gap Time SWEETNESS MOUTHFEEL Sugar Reduced Sugar 17

18 When a HIS (eg.,sucralose) Replaces Sugar Sweet tness Intensity MAX SWEETNESS Different Taste Gap DELAYED ONSET MOUTHFEEL OFFNOTES (BITTER, METALLIC) Time Sugar Sucralose 18

19 When a HIS (e.g., Stevia) Replaces Sugar Sweetn ness Intensity MAX SWEETNESS Different Taste Gap DELAYED ONSET MOUTHFEEL (IN FOOD) Time Sugar LINGERING Stevia OFFNOTES (BITTER &LICORICE) 19

20 Sensory Gap Analysis Several gaps: sweetness profile, mouthfe el and other tastes: including bitterness, astri ngency and tingling sensation Lingering Sweetness Tingling Astringency Bitterness Off Taste Initial Sweetness Peak Sweetness Spicy Flavor Citrus Anisic Dried Fruit Mouthfeel Caramelic Vanillic Reference (Full Sugar) Reduced Sugar + 2.5ppm S617 Flavor 1 20

21 Restoring the sensory gaps CONCEPT Reference = Full sugar control Concept 2 = Reduced sugar Base+ Flavor 2+B 21

22 EXCLUSIVE PORTFOLIO OF HIGH PERFORMANCE FLAVOR SOLUTIONS TO RESTORE GREAT TASTE EXCLUSIVE FLAVOR MODIFICATION TECHNOLOGY APPLICATION DESIGNED,, COMPLETE FLAVOR SOLUTIONS SWEET LEADERSHIP EXPERIENCE GLOBAL REACH Closes the Taste Gap WORKS WITHALLFOOD& BEVERAGES SUPPORTS CALORIE REDUCTION & BFY GOALS MINIMIZES NEGATIVE ADDITIVES IMPROVES CONSUMER PREFERENCE/RESELL COSTS SAVINGS OPPORTUNITIES 22 MAKE HEALTHIER TASTE GREAT

23 23 RANGE OF TASTEGEM FLAVOR SOLUTIONS ULTRA Performance For Sucrose containing foods & selected beverages Real taste restored Calorie Reduction + No High Intensity Sweeteners Label: NATURAL & ARTIFICIAL 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 SPLUS PRODUCT NAME: TASTEGEM SG PRODUCT NAME: TASTEGEM SL PRODUCT NAME: TASTEGEM SW 23

24 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. Ingredients Full sugar (8%sugar) Reduced sugar (3.5% sugar) Sugar Citric Acid Potassium Sorbate Orange Conc 65Bx Orange Flavor TasteGEM SW Flavor % Stevia 0 100ppm 24

25 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) Sample * significantly different at 95% and ** at 99% of confidence from ANOVA 25

26 MARINE PEPTIDES: For Healthier Beverages 26

27 What are Marine Peptides? Peptides are fractions of Proteins obtained by enzymatic hydrolysis and further purification Fresh Fish Hydrolysis Sensory properties of Marine Peptides depend on the freshness of fish raw material, species type, hydrolytic conditions and amino acid composition. Purification Drying a. Collagen Example of Fish muscle Proteins b. Actin Marine Peptides Peptides (tri-peptides in this example) 27 CONFIDENTIAL

28 Why Marine Peptides? 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 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 28 CONFIDENTIAL

29 THE SCIENTIFIC EVIDENCE TO-DATE: REVIEW Glycemic Index 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) Muscles 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) Weight Management 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). 29 CONFIDENTIAL

30 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 Sustainable production Scientific credibility 30

31 Summary Firmenich, a leader in Flavor Innovation providing solutions to make your beverages Taste Great Reduced sugar products or Stevia-sweetened Innovative Marine peptides for fortified beverages and taste great too THANK YOU for Your Attention! 31

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