sustainable nutrition hilary green tgdf food congress, 13th november 2013
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Sustainable Nutrition
Hilary GreenTGDF Food Congress, 13th November 2013
without compromising the ability of future generations to meet these needs.
The physical and economic access to sufficient, safe and nutritious food and water to fulfill dietary and cultural needs and enable an active healthy lifestyle
Sustainable nutrition
Sustainable NutritionOur value chain approach
• We make environmentally-informed choices
• We choose sustainable sources of high quality raw materials
• We provide sustainable consumer benefits
We add nutritional value
R&DR&D
Agriculture, Plant Sciences and BiotechnologyAgriculture, Plant Sciences and Biotechnology
Optimising nutritional value through R&D
Conservation technologiesConservation technologies
Food Science and TechnologyFood Science and Technology
Nutrition, Health Sciences and Health EconomicsNutrition, Health Sciences and Health Economics
From Science to Society – 3 examples
Improved nutrient density of raw materials
Plant Science11
Improved nutrient profile during product manufacture
Food Science and Technology22
Consumer health benefitsNutrition and
Health Sciences33
From Science to Society – 3 examples
Improved nutrient density of raw materials
Plant Science11
Improved nutrient profile during product manufacture
Food Science and Technology22
Consumer health benefitsNutrition and
Health Sciences33
Biological Diversity
Cultivated crops typically lack genetic diversity compared
with wild-type plants
-1.3
-0,3
0,7
1,7
-1.8 -1,3 -0,8 -0,30,2 1,2 1,7
Cultivatedvarieties
Wild varieties
-2,3
Different Plant Varieties
Nestlé R&D Tours
Nutrient-Rich Raw MaterialsUse of biological diversity
Marker Assisted breeding•Parent plants identified using genetic markers •Cross-breeding of selected parents generates genetic improvement without genetic modification•Enhancing genetic diversity potentially improves
• resistance to disease and pests• productivity • drought tolerance• nutrient density• sensory quality
Opportunities for the future• Cassava higher in micronutrients • Chickpeas higher in protein
Current example• Coffee• Pro-vitamin A maize plants bred by IITA
From Science to Society – 3 examples
Improved nutrient density of raw materials
Plant Science11
Improved nutrient profile during product manufacture
Food Science and Technology22
Consumer health benefitsNutrition and
Health Sciences33
Nutrient Deficiencies
>2.0 billion
0.9 billion
Micronutrient deficiencies
Protein-energymalnutrition
Muthayya S, et al. (2013) www.plosone.org/article/info:doi/10.1371/journal.pone.0067860Ekekezie OO et al (2012) Afr J Med. 2012 Sep-Oct;31(4):232-7.
A global view of hidden hunger
Primary school children in Lagos State, NigeriaUnderweight
Rural Urban
1 in 2 1 in 6
Manufacturing Technology: Bouillon cubes, Nigeria
From Science to Society – 3 examples
Improved nutrient density of raw materials
Plant Science11
Improved nutrient profile during product manufacture
Food Science and Technology22
Consumer health benefitsNutrition and
Health Sciences33
Overweight and Obesity
>1.4 billion
0.9 billion
Overweight and obese
Diabetes
Individual variability in weight loss
Other studies:•10-15% of people lose weight faster than average•About 20% of people who intentionally lose weight maintain it one year later.
Santosa A et al (2007) J Am Coll Nutr. 26:250-8.
Understanding individual variability
Data from many sources are needed to find more
effective nutritional strategies for weight
management
Example of our approach
Candidate biomarkers for•predicting weight loss/regain•personalising nutrition solutions Nestlé Institute of Health Sciences
12 proteins (in blood) are associated with the ability to maintain weight loss after a low calorie diet to induce weight loss.
Proteomics
Conclusion
Our science based approach of adding nutritional value at every step in the value chain contributes to•Sustainable nutrition for consumer health and wellness•Nestlé’s ambition to be recognised as the leader in nutrition, health and wellness
•More at www.nestle.com