PROF. KAISA POUTANEN VTT Biotechnology & University of Kuopio 8 th Annual Conference of TCI Hong Kong 10 November 2005

Transcription

1 Drink FUNCTIONAL FOODS AND FOOD INNOVATION THE FINNISH CASE PROF. KAISA POUTANEN VTT Biotechnology & University of Kuopio 8 th Annual Conference of TCI Hong Kong 10 November 2005

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4 Population: Area: Language: 5,2 million square km Finnish Three strong sectors of the national economy electronics and electrical industry, forest industry metal and engineering industries

5 R&D INVESTMENTS IN SOME OECD COUNTRIES

6 R&D INVESTMENTS IN FINLAND

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8 THE SHAPE OF THINGS TO COME While the world s food is getting better, the diet is getting worse Never before have so many tools been available to improve nutrition and food economics. But never before has there been so much concern. The Economist December 13 th, 2003

9 MOTIVATION FOR FINDING DIETARY MEANS TO ASSIST IN COMBAT AGAINST CHRONIC DISEASES Increasing: Ageing Obesity Diabetes Heart disease Cancer Osteoporosis, allergies... Healthcare costs

10 FUNCTIONAL FOOD? Contains one or several components is such quantity, which adequately and positively effects one or several functions which have influence on well-being and maintaining health and/or disease risk reduction (ILSI Europe) Foods that, by virtue of physiologically active food components, provide health benefits beyond basic nutrition (ILSI North America)

11 CONSUMER Basic metabolic requirements Improved functions Risk reduction Disease prevention Disease treatment COMMUNICATION (CLAIMS) FOODS, NUTRITION & LIFESTYLE INDUSTRY DRUGS & MEDICAL CARE SOCIETY

12 Healthy & well Healthy with minor disorders CONSUMER GROUPS WITH DIFFERENT HEALTH STATUS; HOW TO PROMOTE WELL-BEING? Physically inactive Overweight Those at disease risk Obese Hypercholesterolemic Impaired glucose tolerance Elevated blood pressure Those with a disease Diabetes Heart disease

13 MAIN EMPHASIS ON NUTRITION AND EDUCATION/POLICY IN FINLAND Pekka Puska, director, National Public Health Institute, Helsinki, Finland Historically Preventing various deficiences Chronic disease prevention since 70 s Reduction of blood cholesterol and blood pressure levels Currently Also weight control and prevention of diabetes

14 FINLAND A small country with many networks High level science on nutrition and medicine High-tech appreciated Authorities and education respected

15 SHORT HISTORY OF FUNCTIONAL FOODS IN FINLAND 70 s North Karelia project/diet and prevention of cardiovascular deseases s Prevention of dental caries/xylitol s Probiotics for gut health/ LGG 90 s Lowering cholesterol/benecol 90 s Dietary fibre, whole grains and phytochemicals, services for dietary education

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17 AGE-ADJUSTED MORTALITY RATES OF CORONARY HEART DISEASE IN NORTH KARELIA.. and the whole of Finland among males aged years from 1969 to Mortality per population 700 Start of the North Karelia Project 600 Extension of the Project nationally 500 North Karelia % 200 All Finland -75% Year

18 EXAMPLES OF COMMERCIAL INGREDIENTS WITH HEALTH CLAIMS, DEVELOPED IN FINLAND Trade name Active ingredient Effect Company Xylitol Xylitol Caries Danisco Lactobacillus GG (LGG) Probiotic bacteria Rotavirus diarrhea Allergic infections Valio Benecol Sitostanol Cholesterol Raisiogroup, Dimicol Plant sterols Cholesterol Teriaka Natureal Oat Bran (OBC) Beta-glucan Cholesterol, Glycemic response FinnCereal Oat Ingredients

19 FOOD SCIENCE AND TECHNOLOGY POLICY IN FINLAND In Finland, food and health has been defined as a national research area Two technology programmes have been funded by The National Technology Agency (Tekes) in The Finnish National Fund for Research and Development (Sitra) has started a Food and Nutrition Program , with the aim to catalyze the improvement of public health by new business innovations. The Academy of Finland is planning a research program Food, diet and health to start next year. At VTT, 4-year research program Tailored Technologies for Future Foods (TTFF) ended in A new program Solutions for Intelligent Nutrition in collaboration with University of Kuopio is being planned to start in 2006.

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25 VTT BIOTECHNOLOGY Government Well-being Research Industry

26 DRIVERS IN FOOD AND HEALTH BUSINESS Consumers Governments Industry Nutrition Science ICT and diagnostics Food Technology Agriculture Demand for tasty, healthy products, variety and convenience Strategies for preventive medicine, healthcare savings Innovation, opportunities for added-value products Knowledge of relation between diet and health New services New components, products, processes, packaging New breeding targets, opportunities for value-added products

27 Biomaterials Bioprocessing Products FOOD Information Biological responses Health effects FOOD BIOTECHNOLOGY, & ICT CLINICAL NUTRITION, HEALTH AND MEDICINE

28 FOOD & HEALTH AND MULTIDISCIPLINARY NETWORKS AS ELEMENTS OF INTERNATIONAL COMPETITIVENESS Growth areas of the food cluster Food safety Services Health promoting foods Intellignet packaging Rapid Cost efficiency and control of the food production chain Growth of global market Slow Small Growth potential of Finnish business Large

29 PUBLIC POLICY POPULATION PRIVATE SECTOR HEALTH PROGRAMME

30 WHAT COULD WE ACHIEVE IN THE FNCTIONAL FOOD SECTOR: THE WIN-WIN-WIN SCENARIO INDIVIDUALS: Means to increase wellbeing and reduce the risk of diseases GOVERNMENT: Cost-effective ways of promoting public health COMPANIES: New business opportunities