1 Global Nestlé Research activities Peter VAN BLADEREN Food Science & Technology Stefan PALZER Quality & Safety Stéphane PAPILLOUD Consumer Science Alexandre VOIRIN Nutrition impact on metabolic health Laurent FAY Nestlé Research Centre Visit - Presentations 06 November 2009 06 November 2009 Nestlé Research Centre Visit 2 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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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)
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• 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)
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2007
External Contracts
Patent Applications
Scientific Publications
219245276
663227
221237213
200820062005
Nutrition, Health & Wellness –Four Areas of Research Activity
Food Science & Technology
Nutrition & Health
Quality & Safety
Sensory & Consumer Preference
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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
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