Health & nutrition an ingredient company perspective - FEI · Health & nutrition – an ingredient...

Health & nutrition – an ingredient company perspective

Gesundheit und Ernährung aus Sicht der Industrie - Perspektive eines

Lebensmittel-Inhaltsstoff-Herstellers

10. FEI-Kooperationsforum 2011, 12. April 2011, Bonn, Germany

Functional Food 2011: Neue Perspektiven für die Lebensmittelindustrie?

Oliver Hasselwander, Danisco (UK) Ltd

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Agenda

Danisco in brief

H&N market and trends

H&N within Danisco

R&D in H&N: targets & challenges

Summary




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Danisco profile

Danisco A/S founded in 1989

Listed on the NASDAQ OMX Nordic Exchange

Employees: approx. 6,800

Revenue: EUR 1.8 billion/DKK 13.7 billion (2009/10)

International presence: around 40 countries

Headquarters: Copenhagen, Denmark

Chairman of the Board: Jørgen Tandrup

Chief Executive Officer: Tom Knutzen

Danisco is a world leader in food ingredients, enzymes and bio-based

solutions. Using nature‟s own materials, science and the knowledge

of our 6,800 people, we design and deliver bio-based ingredients that

meet market demand for healthier and safer products.




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Antimicrobials

Antioxidants

Our main ingredients for FOOD products

Protect food and beverages against undesirable

bacteria, yeasts and moulds

Delay the onset of rancidity in margarine, snacks,

dressings, meat and other applications Tailor-made systems, solutions and

value-added hydrocolloids

Optimised all-in-one solutions, designed to meet specific

functional needs. Thickening, gelling and stabilising

solutions that satisfy the textural requirements of food and

beverages

Cultures Give flavour and texture to cheese, fresh fermented dairy

and meat products. Deliver probiotic health benefits via

dietary supplements and nutritional and dairy products

Betaine An extract from sugar beet. Improves the efficiency of

meat and egg production. In human nutrition, betaine

provides a number of benefits and has been clinically

documented to enhance strength, power and muscle

endurance Sweeteners Produced from natural raw materials to improve the

nutritional profile and quality of food and beverages

Enzymes

Enzymes are naturally occurring proteins produced by all

living cells and are used in industries such as baking,

brewing and distilling, dairy, culinary, and animal nutrition

Emulsifiers Produced from vegetable and animal oils and fats to bind

oil and water in an emulsion. Ideal for low-calorie and

reduced fat products




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Danisco innovation metrics & R&D and

application centres

USA Kansas Cedar Rapids Madison Vigo Waukesha Palo Alto Mexico Mexico City Brazil São Paulo

Finland Kantvik

France Dangé St. Romain Melle

UK Beaminster Denmark Brabrand Grindsted Germany Niebüll The Netherlands Leiden South Africa Cape Town

India Delhi

Singapore Singapore

China Shanghai Wuxi Japan Tokyo

Australia Sydney

R&D Centres Application Centres R&D & Application Centre

DKK 884 million (€119 million) invested in R&D corresponding to 6.5% of

revenue (2009/10).

901 full-time employees in innovation (2009/10) in 23 innovation sites




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Danisco health & nutrition R&D capability

Team of scientists with over 150 publications

Unique human gut model for screening and mode of

action studies. Oral cavity model

Intestinal microbiology, immunology, biochemistry,

physiology, cell biology, genomics

Human intervention studies

©




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• Probiotic dairy

products

• Bread with n-3-PUFA

• Margarine with

phytosterols

• Multi-vitamin tablets

• Single entity tablets

• Condition-specific

supplements

Increased health effect

Markets

Market

Segments

Products

“Better for

you” food

(improved

profile)

Foods with

specific health

benefits/claims

OTC

Pharma-

ceuticals

Traditional

food

(inc. inherent

goodness)

Special

nutrition

(e.g. infant,

clinical)

Type of Claims

The market for health & nutrition

• Low fat

spreads

• Low sugar

bars

• High fibre

yoghurt

Functional Food &

Beverages

Dietary

Supplements Food & Beverages

Nutrition

claims

Health

claims

Health & nutrition has crossed over from being "just a trend" to

being the defining force of future food & beverage and food

supplement strategies.




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Health & Wellness industry is still expected

to grow faster than the average food market

Source: Euromonitor

Other

nutritionals

7%Vitamins and

dietary

supplements

11%

Better for you

F&B

25%Fortified/

functional

F&B

28%

Naturally

healthy and

organic F&B

29%

USD 637 billion Health & Wellness industry

consumer sales in 2009

Mil

lio

ns

Health & Wellness industry sales & growth: 2003-12

Expected market value growth for the global H&N market is between 4-5% annually in

the next three years compared to 2% expected for the total food & beverage market

$0

$100.000

$200.000

$300.000

$400.000

$500.000

$600.000

$700.000

2003 2004 2005 2006 2007 2008 2009 2010 2011 2012

0%

1%

2%

3%

4%

5%

6%

7%

8%

9%

Sales H&W Nutritionals Sales H&W Food and Beverages

Growth H&W Nutritionals Growth H&W F&B




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The market for health-promoting ingredients

Sources: Various market studies and internal analysis. Polyols: excluding maltitol syrup and sorbitol, Carotenoids: including use of

beta-carotene as colorant, Prebiotics and soluble fibres: no insoluble fibres, no gums

53%

40%

7% Prebiotics and soluble fibres Polyols

Probiotics Others

AA, peptides, hydrolysates

Phytochemicals Carotenoids

PUFAs/Speciality lipids

Vitamins

Herbals/Botanicals

Minerals

EURm 9,000 –

8,000 –

7,000 –

6,000 –

5,000 –

4,000 –

3,000 –

2,000 –

1,000 –

0 -

2009

Dietary Supplements

Food & Beverages

Others (e.g. Infant Nutrition & Pharma)

The innovation rate in H&N has been high in the

last five years with more than 20% new product

launches, and growth is expected to continue

Dietary supplements is a key segment for health-

promoting ingredients; dairy and beverages are the

most important food segments

Sources: Various market studies and internal analysis. Polyols: excluding maltitol syrup and sorbitol; Carotenoids: including

use of beta-carotene as colourant; Prebiotics and soluble fibres: no insoluble fibres, no gums




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Key market drivers

Growing benefit substantiation

Healthcare provider endorsements

Increasing awareness (e.g. Danone, Yakult)

Self care trend

Ageing global population and rise in obesity and

overweight

Industry Trends

Growing interest by Consumers Health Care (CHC),

Consumer Packaged Goods (CPG) and Pharma

Increasing regulatory scrutiny

Consolidation in supplements

Blurring lines between foods vs supplements

vs Over The Counter (OTC)

Key drivers and industry trends

Digestive Health

Energy

Feel the benefit

Fruit: the future of food and health

Weight Management

Naturally healthy and ultra-convenient

Packaging & Premiumisation

Antioxidants

Immunity

Bones & Movement

Key trends in 2011

Sources: Euromonitor and New Nutrition Business

Protein power

The reinvention of dairy

Vitamin D

Cholesterol-lowering

Kids‟ nutrition – naturalness rules

Probiotics‟ new niches

Relaxation / stress

Omega-3

Micro trends in 2011




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Health & Nutrition – a pillar in our

growth strategy

9 billion people in

2050

Probiotic for Gut &

Immune health

Xylitol for Oral health

Phytosterols for

Cardiovascular health

Low fat, low sugar, low

calorie, low salt

High fibre, protein &

vitamin & minerals

Our health promoting ingredients are scientifically

substantiated and backed up by strong regulatory

support.

Ingredients supporting

physiological benefits

and claims, e.g.

Ingredients supporting

nutrition/labelling

claims, e.g.

Health & Nutrition

ENABLER BIOACTIVE

Bone health

Cardiovascular health

Digestive health

Immune health

Oral health

Weight management




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Danisco‟s Health & Nutrition offer

WEIGHT

MANAGEMENT

Fructofin®

Lactitol

Litesse®

XIVIA™

Emulsifiers

Enzymes

Gums

Cultures

Stabiliser system

Metabolic

syndrome

Satiety

IMMUNE

HEALTH

HOWARU®

Premium

Probiotics

Stabiliser system

General immune

support

Cold & flu

CARDIOVASCULAR

HEALTH

ActivK™

Vitamin K2

Phytosterols

Bakery ingredient

system

Emulsifier

blend

Stabiliser

system

Salt reduction

technologies

Endothelial

function

Hypertension

BONE

HEALTH

ActivK™

Vitamin K2

Stabiliser

system

Osteoporosis

Child bone

development

ORAL

HEALTH

XIVIA™

Dental caries

Gum disease

GUT

HEALTH

HOWARU®

Premium

Probiotics

Litesse®

Lactitol

Bakery

ingredient

system

Diarrhoea

General transit

IBS




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How can the nutritional profiles of foods be improved without affecting taste and

texture?

How can the taste, texture and quality of nutritious and healthy foods be

improved to increase consumer acceptance?

How can health benefits of active ingredients be scientifically substantiated?

• How to better define and characterise foods & food constituents?

• Which effects are beneficial physiological effects?

• Which studies are appropriate to substantiate health claims?

• What biomarkers and outcome markers are relevant?

• What is the role of emerging science?

R&D challenges to address H&N trends and

to deliver H&N benefits




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Improving nutritional profiles of foods without

affecting taste and texture

Weight management

Low or

reduced

sugar

Low or

reduced

fat

Low or

reduced

calorie

Low or

reduced

carb

Low

glycaemic

response

High fibre

Speciality

carbohydrates

Hydrocolloids

Systems

Emulsifiers




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Cardiovascular health Digestive health Bone health

Removal of

trans and

hydrogenated

fat

Salt

reduction

Cholesterol

control High fibre

Mineral

enrichment

Speciality

carbohydrates

Hydrocolloids

Systems

Emulsifiers

Improving nutritional profiles of foods without

affecting taste and texture




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Improvement of taste, texture and quality of nutritious

and healthy foods to increase consumer acceptance

An example of product differentiation in bread

With GRINDSTED ® Fiberline 101* you

can combine the nutritional value of rye

with the softness and mild taste of wheat,

even without changing your process

parameters

Rye flour contains three times as much

fiber as wheat flour (3-5%)

Benefits of rye:

Positive effects on glucose and insulin

metabolism, reducing the risk of

cardiovascular disease, promoting proper

bowel function and inducing satiety

Rye bread

• soft

• no sour dough

• no taste of sour

malt extract

Rye bread

• compact

• sour dough

• sour taste of

malt extract

Both breads are produced with the same

amount and type of rye flour and gluten (10%)

GRINDSTED®

Fiberline 101

*GRINDSTED FIBERLINE is a blend of emulsifiers, stabilizer and food enzymes




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Enzyme for fibre-enriched bread

100 81

107

60 80

100 120

Flour Whole grain Whole grain + xylanase

Volume index




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Scientific substantiation of health benefits for food

ingredients

Aggett et al. (2005) PASSCLAIM Process for the assessment of scientific support for claims on foods.

Consensus on criteria. Eur J Nutr; 44 (Suppl 1):I/5-I/30.

1. Food or food component to be sufficiently characterised

2. Substantiation should be based on human data, primarily from intervention

trials using appropriate study design

3. If true endpoint cannot be measured, intervention studies should use markers

4. These biomarkers should be biologically and methodologically valid

5. The target variable should change statistically significant and the change

should be biologically meaningful for the target group

6. A claim should be scientifically substantiated taking into account the totality of the

available evidence and by weighing of evidence

Increasing relevance of scientific evidence

Health benefit Supporting evidence

(in vitro, animal studies) Epidemiology Human intervention

studies

There is an increasing demand for ingredient suppliers to provide scientific

substantiation that their ingredients contribute to

• maintain health and/or

• reduce the risk for chronic diseases




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NUTRITION CLAIMS

HEALTH CLAIMS

Based on generally

accepted scientific

data

Other (e.g. based on

new scientific data

or proprietary data)

Reduction of disease risk claims

List of

approved

Nutrition

Claims (Annex 1)

List of

approved

generic

Health Claims (Art 13)

Authorisation

procedure through EFSA

PROHIBITED CLAIMS (Art 12)

NUTRIENT PROFILES (Art 4)

NUTRITION CLAIMS

NUTRITION CLAIMS

HEALTH CLAIMS

Based on generally

accepted scientific

data

Based on generally

accepted scientific

data


new scientific data



new scientific data




List of

approved

Nutrition

Claims (Annex 1)

List of

approved

generic

Health Claims (Art 13)

Authorisation

procedure through EFSA

PROHIBITED CLAIMS (Art 12)

NUTRIENT PROFILES (Art 4)

EU Regulation on nutrition and health claims 1924/2006 (Verordnung über nährwert- und gesundheitsbezogene Angaben über Lebensmittel)

Key conditions

• Beneficial nutritional or physiological effect has been shown, as established by

generally accepted scientific evidence

• The average consumer to understand the benefit expressed in claim

• Foods and certain categories of food must comply with specific nutrient profiles in

order to bear nutrition or health claims.




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Key aspects

• Definition and characterisation of

food/food constituent

• Claimed effect is defined and is a

beneficial physiological effects

• A cause and effect relationship is

established between the

consumption of the food/food

constituent and the claimed effect

(for target group under proposed

conditions of use)

EFSA guidance




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EFSA guidance on scientific requirements related

to gut and immune function

Beneficial

physiological

effects

Outcome marker Measured by accepted

method

Other considerations

Reducing

gastrointestinal

discomfort

Symptoms and frequency

of discomfort such as

distension / bloating,

abdominal pain/cramp,

borborygmi (rumbling),

pain

Validated subjective global

symptom severity

questionnaire(s),

frequency

IBS acceptable study

population ?

Reducing the

number of

specific

pathogenic

microorganisms

(or their toxins)

Reduction of numbers or

their toxins in stools

(supportive are clinical &

mechanistic markers)

Culture-based methods,

molecular methods (FISH,

qPCR, DNA arrays, DNA

sequencing, etc.),

immunological methods

(ELISA, etc.)

Which pathogens?

Only a decrease > than 1

log value meaningful?

Statistical vs biological

relevance

For disease risk

reduction (infections)

reduction in

incidence/duration and

clinical outcomes needed

http://www.efsa.europa.eu/en/events/event/nda101202.htm




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EFSA guidance on scientific requirements related

to gut and immune function

Beneficial

physiological

effects

Outcome marker Measured by accepted

method

Other considerations

Maintaining a

normal immune

system: Specific

Defence against

pathogens by

stimulating

immunologic

responses

Reducing risk

factors of e.g.

allergic rhinitis

Incidence/duration/severity/

relative risk of URTI, UTI,

GI infection,

Reduction of numbers of

pathogens

Evidence of a relevant

change in immunological

parameters

Incidence of allergic

manifestations for claims

related to response to

allergens + relevant

change in immunological

parameters

Culture-based methods,

molecular methods

(FISH, qPCR, DNA

arrays, DNA

sequencing, etc.),

immunological methods

(ELISA, etc.)

Restoring immunological

parameters evidence

alone might be sufficient if

outside normal range

Stimulation of protective

antibody response to

vaccination might be

enough

For allergic diseases

physicians diagnosis

needed supported by

immunological parameters

(from the same study)

Inflammation? Inflammatory markers such

as cytokines (TNFα, IL-1α,

IL-6, etc), sCRP,

neutrophils, lymphocytes

Case-by-case

assessment, reduction of

the cause of inflammation

may be needed

http://www.efsa.europa.eu/en/events/event/nda101202.htm




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The health claim challenge

– example a prebiotic fibre for gut health

Cummings JH et al defined a healthy or balance microflora in 2004:

‘A healthy, or balanced, flora is, therefore, one that is

predominantly saccharolytic and comprises significant

numbers of bifidobacteria and lactobacilli. The exact

numbers are difficult to give at present because a proportion

of the gut flora have yet to be identified’

Cummings JH, Antoine J-M, Azpiroz F, Bourdet-Sicard R, Brandtzaeg P, Calder PC, Gibson GR, Guarner F,

Isolauri E, Pannemans D, Shortt C, Tuijtelaars S, Watzl B (2004) PASSCLAIM – Gut health and immunity.

Eur J Nutr; 43, Supplement 2:II/118-II/173.

Definition of „A Healthy or Balanced Microflora‟




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Studies on the effects of polydextrose intake on

gastrointestinal function

Zhong Jie et al (2000)

120 subjects divided into four groups:

• 0, 4, 8 and 12 g polydextrose/day for four weeks

Improvement in colon function

No laxation problems

Decrease in faecal pH

Increase in faecal weight

Increase in SCFAs, especially butyrate

Increase in Lactobacillus and Bifidobacterium (traditional method)

Zhong Jie et al (2000) Studies on the effects of

polydextrose intake on physiologic functions in

Chinese people. Am J Clin Nutr 72, 1503-1509.

Flood et al (2004)

Laxative threshold for polydextrose is 90 g/day

Confirmed by WHO/FAO JECFA and EU SCF

Excellent toleration is due to minimal osmotic effect and slow fermentation rate

Flood, Auerbach & Craig (2004) A review of

The clinical toleration studies of polydextrose

in food. Food & Chem Toxicol 42, 1531-1542.




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Litesse® Polydextrose - sustained fermentation

in the colon

“proximal” “distal”

Fermentation continues into the distal colon with Litesse® Polydextrose

Fatty acid production using a 4-stage fermentation simulation

0

10

20

30

40

50

60

70

Stage 1 Stage 2 Stage 3 Stage 4

mM

Butyric acid

Propionic acid

Acetic acid

Mäkeläinen HS et al (2007) Journal of Food Science 72, M153-M159.




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Polydextrose fermentation in a pig model

Concentration of PDX decreased at an even rate starting from approx 53 mg/g DM in

the distal small intestine and ending up at 35 mg/g DM in the distal colon.

PDX fermented more or less evenly throughout the intestine and is still present

in the most distal part of the colon

Fava et al (2007) Br J Nutr 98, 123-133.




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Polydextrose (Litesse®UltraTM) normalizes

Cox-2 expression in Caco-2 cells

Expression of cox-2

0,00

0,20

0,40

0,60

0,80

1,00

1,20

1,40

1,60

1,80

DMEM

Na-B

utyrate

0%pd

x 1

0%pd

x 2

0%pd

x 3

0%pd

x 4

1%pd

x 1

1%pd

x 2

1%pd

x 3

1%pd

x 4

2%pd

x 1

2%pd

x 2

2%pd

x 3

2%pd

x 4

Rela

tive e

xp

ressio

n a

t 24h

No fiber 1% Litesse 2% Litesse

• Polydextrose fermentation in the proximal colon does not influence cox-2 expression

• Expression of cox-2 is decreased in the more distal colon, in vessels 2-4

• This implies that pdx can reduce risk for inflammation and carcinogenicity in the distal colon by reducing cox-2 gene activity

• Reduction of risk for colon cancer development has also been observed in animal models Mäkivuokko H et al (2005) Nutrition & Cancer 52, 94-104.




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Study design

• 22 young adults (15 female/ 5 male)

• Polydextrose: 5 g/day

• Probiotic mixture:

Lactobacillus GG, L. rhamnosus

LC705, Propionibacterium shermannii

JS and Bifidobacterium breve Bbi

• Faecal sampling after each two-week

periods: run-in, probiotic mixture,

probiotic mixture supplemented with

polydextrose (5 g/day) and wash-out

• Total counts of bifidobacteria were

measured by plating

Results shown as log10 cfu/g wet wt faeces. Statistical

significance to run-in with pairwise t-test.

Results: Probiotic mixture

supplemented with polydextrose

increased cultured bifidobacteria

Polydextrose bifidogenic activity in humans

Tiihonen K et al (2008) Br J Nutr 99, 826-831.

Only the mixture of polydextrose with probiotics increased bifodo count significantly.

Period Mean S.D. p

Run-in 7.0 2.2 NS

Probiotic 7.6 2.0 NS

PDX+Probiotic 8.9 2.5 <.001

Follow-up 8.5 1.5 <0.05




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EFSA and gut health

Claims on gastrointestinal microbiota

The composition of the microbiota in the intestine may be altered by food constituents.

Based on current scientific knowledge, it is not possible to define the exact numbers of the

different bacterial groups that would constitute a normal microbiota.

The evidence available to the panel does not establish that increasing the number of

specific microorganisms or any groups of microorganisms, including lactobacilli

and/or bifidobacteria, is in itself a beneficial physiological effect.

The abnormal presence of pathogenic or toxicogenic microorganisms in the intestine may

lead in certain circumstances to gastrointestinal infection. The Panel considers that

reducing the numbers of specific pathogenic microorganisms in the these

ecosystems is a beneficial physiological effect.

The presence of pathogens and/or toxicogenic microorganisms in the gastrointestinal tract is

also considered by the Panel as a risk factor for infections and reducing the numbers of

specific pathogenic microorganisms or their toxins in these ecosystems is considered a

beneficial physiological effect in the context of reducing a risk factor for infection. Generally,

a decrease by less than 1 log value is not considered meaningful.




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Possible consequences of rejection of health claims

Products will have to be withdrawn from the market

Food and ingredient companies, especially SME's, will be damaged

and their ability to compete globally will be compromised

Emerging science will not be supported or encouraged

Future innovation in Europe will be discouraged and could be

transferred out of Europe

Consumers will be the ultimate losers - 20% of the European

population suffer some form of digestive health problem and

probiotics, prebiotics and fibres offer a genuine strategy for

maintaining digestive and immune health




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Improvement of nutritional profiles of foods without affecting taste and texture

Improvement of taste, texture and quality of nutritious and healthy foods to

increase consumer acceptance

Scientific substantiation of health benefits of active ingredients

• Definition and characterisation of foods & food constituents?

• Stability of food constituent in various food applications?

• Bioavailability of the food constituents?

• Defining beneficial physiological effects?

• Establishing cause-effect relationship between food/food constituent and claimed effect (for

target group under proposed conditions of use)

• Appropriate studies (designs) to substantiate health claims?

• Relevant biomarkers, outcome markers and methods for analysis?

• Role of emerging science, new biomarkers, new technologies (“„omics”)?

• Demonstration of health benefits in healthy populations (challenge tests)?

• Appropriate extrapolation from a group of patients to the healthy population (e.g. IBS vs.

osteoarthritis)?

R&D areas in H&N




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ACKNOWLEGDEMENTS:

Julian Stowell, Andrew Morgan, Patrick Veau, Kirsti Tiihonen, Artur

Ouwehand, Sampo Lahtinen, Paul Tenning, Stuart Craig, Sarah Jane

Jumppanen and all Danisco collaborators

Vielen

Dank!

Health & nutrition an ingredient company perspective - FEI · Health & nutrition – an ingredient...

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Transcript of Health & nutrition an ingredient company perspective - FEI · Health & nutrition – an ingredient...