Corporate R&D efforts towards health
proposition in food products
Kom Kamonpatana PhD13th September 2019
Photo by Margherita Turrin on Unsplash
Outlines• Role of food industry• R&D - Science & Technology Applications
– Raw materials– Formulation– Processing – Packaging– Nutrient Profile
• Nutrition and Health Claims• Consumer Education
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Education• BSc (Food Tech)• MSc (Food Tech)• PhD (Nutrition)
• Factory start-up • QA• Process Dev • Raw Mat Dev • Tech Mgr (R&D-QA)• Technical Insight
• Corp R&D GM
• Reg Prod Dev –Asia Pac
• Research Assoc, Human Nutrition
• Reg Nutrition & Health – SEA
• Reg N&H Leader –SEAA NA
• Reg Head N&H External Engagement – SEAA
Kom Kamonpatana• QA tech
• Nutrition Lead, Global Innovation Center
• R&D Director
Service• Committee
Experiencessince 1997
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Further Read
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More Food with Less• By 2050 agricultural production will have to rise
by 70% to meet projected demand (FAO, 2009)
• Since most suitable land is already farmed, the growth must come from higher yields.
• Yet yields of key crops (rice and wheat) show slow rising in intensively farmed region “Yield plateau”
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https://www.slideshare.net/CIAT/wsd1-enhttps://eiuperspectives.economist.com/sites/default/files/Sustainable_Agriculture.pdf
Sustainable Agriculture
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https://eiuperspectives.economist.com/sites/default/files/Sustainable_Agriculture.pdf
Asia Double Burden Malnutrition
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http://www.fao.org/3/CA0950EN/ca0950en.pdf
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Convenience (Accessibility)
Quality
Safety Affordability
Logistic
Process
Sensory
Post harvest
Nutrition
Package
Quality of Life
Quality Control
Microbiology
Food Science &
Technology
GMP
HACCP
Codex
IOM
Value Chain
Regulations
Environments
Digital
Competitions
Standards
Variety
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Communications
AAFCO
Trade
Nutrient dense crop
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In 2018, Golden Rice received three successive positive food safety evaluations from leading regulatory agencies:• Food Standards Australia
New Zealand (22 February 2018),
• Health Canada (16 March 2018),
• US-FDA (24 May 2018).https://www.irri.org/our-work/outcome-themes/improving-health-through-safe-and-nutritionally-enhanced-rice
Fortification
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To
• Prevent nutrient deficiencies and other health
concerns
• Improve the national economy by increasing
productivity and decreasing healthcare expenditures
https://www.gainhealth.org/wp-content/uploads/2015/05/Fortifying-our-Future-A-SnapShot-Report-on-Food-Fortification1.pdf
Calcium Fortification in beverage
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http://www.corbion.com/food/beverages/solutions/nutrition
Formulation for specific needs
Infants
NCDsChildren
Elderly
Adults
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https://www.schaer.com/en-us/a/gluten-free-foods-kids
https://www.imoney.my/articles/kids-eat-for-free-a-malaysian-guide
https://www.mealpro.net/meal-plans/athlete-meal-plans-delivered/#gref
http://www.sph.org.au/?page_id=609
https://www.straitstimes.com/singapore/free-meals-for-30-seniors-in-toa-payoh-east
Athletes, Allergies, Intolerances,
Vegetarians, Religions
https://www.happyfamilyorganics.com/learning-center/baby/how-much-formula-does-your-baby-need/
Nutrition Guidelines
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Specific Conditions Individual Nutrients Food-based Dietary
Technology for Vitamin Stability
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https://www.dsm.com/markets/anh/en_US/Compendium/vitamin_basics/vitamin_stability.html
Sodium Reduction
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Plant based diets
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https://www.fastcompany.com/90395077/kfc-is-going-to-sell-plant-based-fried-chicken
A Balance in Food Processing
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Eliminate & Control microbial risks
Remain quality, nutrient and natural flavor
https://news.virginia.edu/content/pioneering-research-could-pave-way-microbe-microbreweries-across-state
https://www.pexels.com/photo/sliced-fruits-on-tray-1132047/
Minimal Process
Processing Technology
13 Sep 2019 20© Kom Kamonpatana 2019Rodger 2016 J Food Sci. 2016 Oct;81(10):R2309-R2319
Emerging processing technologies
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Percentage of respondents indicating which technologies have potential for implementation of
novel technologies in various food sectors
C. Jermann et al. / Innovative Food Science and Emerging Technologies 31 (2015) 14–27
Amount of respondents indicating which processing technologies emerged or have commercial applications
in various continents
Packaging Technology
Active PackagingProtect, Influence Shelf Life
(Quality/Safety), detect and change attribute
Intelligent PackagingInfo (e.g. ripening of
fruit)
OxygenEthylene
CO2
Anti microbe
Water Temperature Flavor
Anti Oxidant
Quality
Temp
Time -Temp
Cooking Counterfeit, Fraud
Thermo-chromic Ink
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Active Packaging
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Villa-Rodriguez 2015 Crit Rev Food Sci Nutr. 2015;55(6):806-22
Nutrient Profiling
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• “the science of categorizing foods according to their nutritional composition”
• a method of differentiating between foods that are more likely to be part of a healthy diet from those that are less likely (excess consumption of energy, saturated fats, trans fats, sugar or salt)
• For
– Set qualifying criteria for nutrition and health claims and labelling (e.g. Logos)
– Monitor food environment and corporates
Nutrient Profiling Applications
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Nutrient Profile
Corporate Product
Innov/Renov
Consumer Edu e.g.
Logo
Control of marketing / advertising to Children
Passport to market e.g.
school or tax (salt/sugar)
Nutrition & Health ClaimsHighlights
• Health claims on foods must be scientifically
substantiated under EU Regulation 1924/2006.
• The European Food Safety Authority (EFSA) has
evaluated around 3000 health claims.
• Ca 250 health claims were found to be sufficiently
substantiated.
• EFSA has published guidelines and guidance
documents for health claims.
• All claims that are not authorised or on
hold/under consideration are prohibited.
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https://www.sciencedirect.com/science/article/abs/pii/S0924224415301321
Types of N&H Claims• Nutrition Claims (suggest or imply that a food has particular beneficial properties due to
its composition (regarding energy or a particular nutrient). Examples of this type of claim will be: ‘source of’, ‘free of’, ‘high’, ‘low’ or ‘reduced’ in calories or a particular nutrient.)
• Health Claims (suggest or imply that a relationship exists between a food or one of its
components and health. This type of claim mentions the physiological function of a constituent such as ‘calcium can help build strong bones’. The claim must be based on generally accepted scientific data and be well understood by the average consumer.)
• ‘Disease risk factor reduction’ claims (state that a food or one of its
components significantly reduces a risk factor for human disease. For example, phytosterols can help reduce blood cholesterol, hereby reducing a risk factor for cardiovascular disease. For the first time, mention of disease will be allowed on food, but only after approval by the European Food Safety Authority (EFSA)
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https://www.eufic.org/en/healthy-living/article/food-labelling-and-nutrition-and-health-claims
EC no. 1924/2006 (as amended by EU reg no. 1047/2012)
Health Claim Substantiation
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Foods / Ingredients /
NutrientsHealth Outcome
https://www.efsa.europa.eu/en/topics/topic/health-claims
Defined, characterized, dose, durations
Evidences(Linkage)
Defined, measurable, specific
Human Intervention Study, Meta-analysis,
Epidemiological, Ex Vivo, Animal model, In Vitro, …
Conclusion:• Positive• Plausible• Poor evidence
Nutrition EducationThe UN Standing Committee on Nutrition
(UNSCN, 2010) concluded that
“for all populations, [nutrition] education andsocial marketing are crucial components of national,municipal and community efforts for sustainedimprovements in food and nutrition security. Theseactivities are often essential to realizing thepotential for nutrition improvement of manyagricultural development projects and programmes.They are also important in countries where obesityand NCDs are increasing.”
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Behavioral Change Model
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https://www.youtube.com/watch?v=clMk_5PCL80
Consumer Education
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High prevalence of anemia (women 15-49 yrs)
Nutritious cooking training for teenage girls
and their mothers
• Raise awareness with informational content
• Radio drama to reinforce message
• Take home starter kit –samples of product, pumpkin leaves
• Interactive cooking demo
• School contacts
• Calendar
• Radio drama to reinforce message
• Mobile apps
• Promise Letter
• Community & school based programme
• Commitment Card
• Inspire with song & dance
• Mobile outreach SMS/IVR from celebrity to reward
TOSS – STIR - CRUMBLE
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https://www.youtube.com/watch?v=hRjZmA_nAQk/
Nestlé for Healthier Kids school programs
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In collaboration with over 300 partners worldwide, our school-dedicated module empowers teachers, parents and children with nutrition education and promotes healthy lifestyles in the school environment in more than 80 countries.These programs are anchored in strong nutritional and behavioral science and aim to encourage the adoption of 6 healthier habits.
https://www.nestle.com/csv/global-initiatives/healthier-kids/home
Ingredient Value Chain
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Product blend & Pack
Formulation Development
Inventory Management
Connecting values Product Innovation
Technical Service
Customer Relationship
Management
Logistic Network
IngredientsNutrition
Supplement
Flavor
Processing Aid Reagents
Margin
Way Forward: Digital Transformations
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https://www.evolvnetworks.com/why-choose-us/investment/tech-invest/
https://www.freepik.com/free-photos-vectors/artificial-intelligence
https://foodtank.com/news/2018/01/robotics-food-system-labor/
Investment for the future
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https://eiuperspectives.economist.com/sites/default/files/Food_4.0_article_0.pdf
Key Points
• Invest in “More good Food with Less”
• Concerted innovations for health propositionInnovate
• Scientific basis for responsible N&H Claims
• Behavioral change towards sustained resultsEducate
• Value Chain/Eco-System for scale and impact
• Embrace Transformations e.g. Digital / TrendsCollaborate
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Thank You
https://hcm-jinjer.com/thai-media/orgdevelopment/190618-sustainable-organization/3813 Sep 2019 © Kom Kamonpatana 2019
Consumer Education
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Providing guidance –online and healthcare professionals
Distributing cholesterol -lowering starter kits
Cholesterol awareness events –cholesterol testing
plant sterols that have been clinically proven to lower cholesterol.
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‘It takes a village’
https://www.youtube.com/watch?v=L2rhbQHaxzc