Future Scenarios of Science, Technology and Innovation

Transcription

1 Future Scenarios of Science, Technology and Innovation Heribert Watzke, PhD Nestlé Research Vevey, Switzerland Converging Science & Technology for Nutrition, Health and Wellness

2 Global Food Sector in bn US$ (2008) in % of world food total All food & non-alcoholic drink, at consumer prices 5, % of which: Processed food and drink 3,350 65% of which: Food manufact. value-added % 20 top grocery retailers, turnover 20 top food manufacturers, turnover Nestlé (food turnover) 1,200 23% 410 8% % Sources: UNIDO; UNCTAD WIR 2009; UN WIDER; various, EIR analyses 2

3 World is Changing Demography Way of Life Resources Science & Technology Birth rates Fertillity rates Life Expectancy Ageing indices Disease prevalence Healthcare costs Urbanisation GDP growth Meal patterns Shopping habits Sedentary life Family units Energy Water Food production Food prices Food kilometres Carbon footprints Molecular biology Nanoscience Nutrigenomics Health Benefit Areas Neuroscience Personalized health solutions

4 % Total Population An Aging World National Institute on Aging, National Institutes of Health, USA, Adults 65+ years 10 5 Children < 5 years

5 Overweight % Prevalence Obese Life Style Destabilizes Health % Overweight and Obese ( ) 90 Source : World Health Organization (SFOS for Switzerland ) India China S. Africa Brazil UK USA

6 Consumer Trends 3 trends shaping consumer attitudes and behaviours Fresh & natural Preventive personalized * Health Pleasure «for me» Indulgence Premiumization Luxury Convenience Easy to handle On the Go Delivery of solutions

7 Converging Sciences Control of information in networks System Biology Control of directed evolution Biomics Genomics-Proteomics Metabolomics Biotechnology Enzymes-Microbes Synthetic Biology Sustainable Technology Renewal-Bio-adaptability Biomimetics Surfaces-Sensors-Materials Control on biological, molecular scale Nanosciences Control of system aggregations

8 The Gut A Smart Organ

9 Milk Genome Consortium Coordinating world wide resources to assemble, annotate and validate the subset of mammalian genomes responsible for milk: The Milk Genome Proteomics Glycomics Lipidomics Genomes Expression analysis Health Phenotypes B. German, UC Davis, USA

10 Quantum Leap in Diagnostics Able to detect small changes in fat and lean tissue for monitoring exercise and nutrition programs B. German, UC Davis, USA General Electric

11 Insights & Applications Nanoscience Window to get an insight in nature s nano-structures using tools such as atomic force microscopy (AFM) Nanomaterials Clay-biopolymer nano-composites for packaging material Cryofracture AFM of lipid digestion 4x 4 microns Benefits Preserving nutritional qualities of natural ingredients at highest safety standards Benefits Improved barrier properties Less packaging material Usage of sustainable materials

12 Biomimetic Delivery Cryosection AFM image 4x4 mm Optical fluorescence micrograph 10 microns 4 x 4 microns

13 Milk as Model System To digest fat droplets, the membrane has to be firstly digested by phospholipases liberating not only the fuel but also membrane building blocks, enzymes, bioactive peptides and nutrients. Raw cow milk Complex bio-membrane around fat globule

14 The New Environment Nutritious & performing food products Added health benefits Nutritional foundation Food vs. drug environment Health claims Scientific substantiation Novel Food (EU) Demographic evolution - Ageing of population - Obesity epidemic Awareness of Nutrition & Health Natural vs. processed 'Eating on the Go'

15 Converging Food Technologies Quality comes from Design Product & Safety Modeling Formulation Design Complex environments Sustainabiliy Water is the Key Food Adjacent technologies enable new solutions Packaging Nanoscience Translational technologies for nutrition Life Science Medical Sciences

16 Food Quality & Manufacturing Developing quality food products Producing tailor-made food products. Improving process design, process control and packaging. Improving understanding of process-structure-property relationships. Understanding consumer behaviour in relation to food quality and manufacturing. Quality sensing; feed back / feed forward control Preferences, Acceptance and Needs (PAN) Tailored Packaging Sensory perception Tailored food products Structure / Formulation Translational Process Design Choice for processing: Integrative process design Miniaturised / Distributed Raw materials from: Bioprocessing Separation of metabolites... Consumer level Product level Process level Ingredient level

17 Innovation Needs New Approaches Product-Centric Value Chain Raw Material Ingredient Process Product Distribution Sensory Eating Health Effects Consumer-Centric Value Chain Innovation Partnership

18 Future Perspectives New Consumer Insight: Personalization of Food New Public Health Perspective: Nutrition is Key New Innovation Approach: Innovation Partnership New Business Principles: Create Shared Value