Food and Flavor Innovation for Nutrition and Health

FOOD AND FLAVOR INNOVATION FOR
NUTRITION AND HEALTH
Dr Conor Delahunty, VP Innovation, Flavor and Nutrition, Symrise APAC
China Food & Beverage Innovation Forum, Shanghai, 15th -16th May, 2014

FBIF, Shanghai, 15th-16th May 2014
SYMRISE
AT A GLANCE
Symrise is the fourth largest supplier of
fragrances and flavorings, cosmetic active
ingredients and raw materials, and functional
ingredients.
We sell over 30,000 products to customers
in more than 160 countries.
We want to continue to grow faster than the
market by testing boundaries and trying new
things. We set new standards with our innovative
product concepts and sustainable business
practices at all levels.

SYMRISE
OUR GLOBAL REACH
Regional Headquarters
Site
Production
Sales & Marketing
Development & Application
Research & Development

Intelligent added
benefits and integrated
services for our
customers.
A differentiated
portfolio.
OUR ORGANIZATION
WE HAVE UNIQUE COMPETENCIES
 Traditional flavor and
fragrances business
 No differentiation
 Additional and unique
competencies through
Cosmetic Ingredients
and Consumer Health
Flavour Nutrition
CareScent

SYMRISE CHINA LOCATION MAP
德之馨中国分布
Taiwan Office
台湾办事处
Greater China HQ in
Shanghai
德之馨大中国区总部
•Flavor creation
香精开发
•Flavor application
香精应用
•Analytical development
分析应用
•Sensory & consumer science
感官和消费者研究
•Flavor production & operation
香精生产
•QC & QR system
质控系统
Beijing Office
北京办事处
Guangzhou Office
广州办事处

PRESENTATION CONTENT
THE CONTEXT
THE FUTURE IS CHANGING
HEALTH CARE FLAVORS
REFORMULATION AND SATIETY
NUTRITION INGREDIENTS
GUT MICROBIOME AND PROBIOTICS
NUTRITION VALUE AND METABOLIC HEALTH

550
Million
Diabetics
2030
366
Million
Diabetics
NON-COMMUNICABLE DISEASE (NCD)
>36million
GLOBAL
DEATHS DUE
TO NCD’S*
>63%
OF ALL
DEATHS DUE
TO NCD’S*
>55million
GLOBAL DEATHS
DUE TO NCD’S
BY 2030
WHO 2013. Global action plan for the prevention and control
of non-communicable diseases 2013-2020
*WHO 2008
>1.4billion
ADULTS
OVERWEIGHT*
>0.5billion
ADULTS
OBESE*
>2.8million
PEOPLE DIE
EACH YEAR DUE
TO OBESITY
*WHO 2008
2011

China has 1/3 of world’s diabetics
Journal of the American Medical Association
THE COST OF POOR HEALTH IN CHINA
Estimated costs
>$558billion
CHINA WILL
FOREGO IN NATIONAL
INCOME OVER NEXT
10 YEARS DUE TO
PREMATURE DEATH
BY HEART DISEASE,
STROKE AND
DIABETES
WHO 2005. Preventing Chronic Diseases; A Vital Investment
Obese adults
>170million
ESTIMATED THAT
12% OF THE ADULT
POPULATION OF
CHINA ARE NOW
OBESE
China Centre for Disease Control and Prevention

Pro-active Governments
and NGO‘s
Informed and Empowered
Consumers
Action
Reaction
• WHO 2013. Global action plan for
the prevention and control of non-
communicable diseases 2013-
2020.
• New announcements of regulatory
and legislative change almost
every week by Governments in the
APAC region
E.g. FoodSwitch (UK)
“I am enthusiastic about the potential
for technological innovation to
empower people to improve their
health”
Jane Ellison, Parlimentary Under Secretary of State for
Public Health, UK.

“BIG FOOD” IN THE SPOTLIGHT
“It is not just Big Tobacco anymore. Public health must also
contend with Big Food, Big Soda, and Big Alcohol…Let
me remind you. Not one single country has managed to turn
around its obesity epidemic in all age groups. This is not a failure
of individual will-power. This is a failure of political will to take
on big business”
Dr. Margaret Chan, WHO Director

THE FOOD INDUSTRY OPPORTUNITY
The food industry
must play its role
in the provision of
healthier food
choices
This requires
innovation
in food formulations,
ingredients and
flavors
This is a significant
growth category
Governments & NGO’s Consumers

Gut health
Food flavor
Metabolic healthMuscle and bone
Cognition
Endocrinesystem
Immunesystem
ONE HEALTH FOR DISEASE AND
PERFORMANCE

SYMRISE NUTRITION AND HEALTH
REDUCE THE NEGATIVE
 Obesity
 Type 2 diabetes
 Sarcopenia; muscle loss
 Cognitive decline, stress
ENHANCE THE POSITIVE
 Children’s growth and
development
 Cognitive performance,
improved learning
 Physical and athletic
performance
 Healthy ageing

HEALTH CARE FLAVORS
 Reformulation without flavor compromise
 Identification of functional bioactivity of
flavor compounds
 Based on flavor core competences
 Based on strength in flavor sciences and
sensory sciences

THE ROLE OF THE SENSES
FLAVOR AS NUTRITION “GATEKEEPER”
responses
Sensory memory
Sensory property
identification
responses
Sensory memory
Sensory property
identification
Context and environment
responses
Sensory memory
Post-ingestion
responses
Sensory memorySensory property
identification
 Palatability determines choice
acceptance, and nutrient intake
 Perception of sensory properties also
impacts on variety seeking
behaviour
− Sensory specific satiety results in
eating termination of single food
items at an eating occasion
− Monotony results in a decrease in
desire to consume a food that is
consumed regularly
 Flavor is implicitly associated with
post-ingestive consequences,
which leads to the development of
preferences
1

J. Blundell, C. de Graaf, T.
Hulshof, S. Jebb, B.
Livingstone5, A. Lluch, D.
Mela, S. Salah, E. Schuring, H.
van der Knaap and M.
Westerterp (2010). Appetite
control: methodological
aspects of the evaluation of
foods., Obesity reviews, 11,
251–270
MODEL OF EATING BEHAVIOUR
Sensory ProcessesMetabolic Processes
“The balance between sensory and metabolic
satiety, and between homeostatic and hedonic
control over appetite, is critical to food intake.”
1

A range of flavors which, when combined with other Symrise taste for life®
platforms, are revolutionizing healthy tastes.
 Reduction / removal
 Mouthfeel sensations
 Functional Nutrition
Meeting the needs of
Nutrition:
 Rounding sweetness
perception
 Bringing a more natural
dairy cream note
 Masking off notes of
functional ingredients
HEALTH CARE FLAVORS
symlife®

TASTE INNOVATION
CONSUMER INSIGHTS AND SYMLIFE®
TASTE
MODULATION
SPECIFIC
Natural positioning
Missing mouthfeel and body
Increase in acidity
Unbalanced flavor notes
(fruits, etc)
Undesirable notes from other
sweeteners
SYMLIFE® MODULATORS
For an integrated solution

APPETITE SIGNALLING IN THE BRAIN
DURING FOOD INTAKE
Erlanson-Albertsson, C. (2005). How Palatable Food Disrupts Appetite Regulation.
Basic & Clinical Pharmacology & Toxicology, 97, 61–73.

SYMSLIM®
HUMANINTERVENTIONSTUDY
OPEN, RANDOMIZED, PLAZEBO CONTROLLED CROSS OVER STUDY
Bolus: 300 mL glucose solution w/o 0.15 mg Nonivamide
Participants: n = 20, male, age 20-40 years, BMI 25-32kg/m2
Reduced feeling of hunger Significant less total energy intake Significant increased serotonin level
Christian Doppler Association
HEALTH CARE FLAVORS
SATIETY REGULATING FLAVORS

PRESENTATION CONTENT
THE CONTEXT
HEALTH CARE FLAVORS
SATIETY, WEIGHT MAINTENANCE AND HEALTH
NUTRITION VALUE AND METABOLIC HEALTH

• Support the development of truly
healthy foods and drinks
• Support healthier diet and
lifestyles
• Based on strong clinical evidence
Health & Wellness
Aging population

FOOD METABOLISM AND HEALTH
Flint et al. (2012) Nature Reviews,
Gastroenterology and Hepatology,

PROBIOTICS
STRONG CLINICAL EVIDENCE

PROBI
Product platforms
Gut Health
Immune concept
FUNCTIONAL FOOD
CONSUMER HEALTHCARE
Foods enriched with
ingredients that have positive
health effects over and above
the product’s normal nutritional
value
Nutritionals that are
intended to
supplement a normal
diet
Business Areas

PROBI
RANGE OF APPLICATIONS
Kefir/cultured milk
Fruit shots
100% juices
Recovery drinks
Drinkable yoghurt
Fruit drinks
Fresh milk
Cheese
Soy
Frozen foods
Ice cream
Cereal
Müsli bars
Powdered
beverages
Delivery solutions
Current Examples

METABOLIC HEALTH
NUTRITIONAL VALUE AT THE BEST TIME
INDEVEX® PRELOAD
THE RIGHT
TIMING
THE RIGHT
INGREDIENTS
Blood sugar following
meal without preload
With preload

INDEVEX® PRELOAD
Features
- A macronutrient rich preload
- Natural
- 30 min before each meal
- Scientifically proven
Benefits
- increases satiety,
- stabilises low blood sugar and
- reduces meal sizes and ingestion
of unhealthy carbohydrates
Positive results on
managing Plasma
Glucose, Diabetes,
Weight and Metabolic
Syndrome

• Flavor assisted satisfaction AND
satiety in low energy foods
• Positive consequence learning and
positive emotional response to
foods with high nutritional value
FUTURE FOODS
FLAVOR AND NUTRITION INGREDIENTS
Clinically proven
• Assisted weight management
• Improved metabolic health
− type 2 diabetes
• Microbiome-gut-brain axis
− Cognition, mental health
• Muscle activation and
performance

Summary
• Poor health and mortality related to diet and lifestyle is a very significant
cost to economies and societies. Rates of obesity and type 2 diabetes are
very high in China, and increasing. Governments are taking action.
• The food industry now has the opportunity to provide foods that are
better for consumers
• Foods that are too high in sugar, salt and energy can now be reformulated
without compromise on taste, although this remains a significant
challenge that requires consumer insights and a whole of flavor approach.
• Nutritional science, and the role of functional foods is advancing
rapidly, including knowledge of how key functions of the body for health
and performance are linked.
• This is leading to the development of clinically proven ingredients,
including new probiotics, that reduce the risk of diet-induced illness and
improve performance.
• Flavor has a functional role, assisting food intake regulation, and
enabling positive associations with nutritional value.

ALWAYS
INSPIRING
MORE …
Contact
Dr Conor Delahunty
conor.delahunty@symrise.com

Food and Flavor Innovation for Nutrition and Health

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