National Starch Food Innovation Vision - hcmut.edu.vndzung/spise2009/presentations/SPISE 2009... · Title: Give your food some feeling Author: William Schmidt Created Date: 8/13/2009

Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)National Starch and Chemical Company (National Starch LLC) reserves a world-wide, royalty-free, non-exclusive license to use such copyrighted work, specifically the right to reproduce, adapt, perform, and display the work and such right may not be ceded except by written contract signed by a Corporate Vice President.

National Starch Food Innovation Vision

• To be the industry’s leader in nature-based functional and nutritional ingredients and ingredient systems for food innovation.

Our Goal –

• To become the partner of choice for the food industry as it seeks to harness the power of innovation for the next generation of food products.


Developing Consumer-Preferred Yogurt Textures

Tan Ai Tsing - Application ManagerNational Starch Food Innovation (NSFI)

Contact: +65 6872 5335; [email protected]

Copyright © 2008 by National Starch and Chemical Company (National Starch LLC)

Consumer Preferred Yogurt Texture- Formulating for Success -

1. Motivation

2. Category Appraisal (Consumer Sensory)

3. Texturizer Development (Applying Structure-Function Relationship)

4. Validation of New Texturizer (Consumer Acceptance Test)

5. Summary


Delivering cost-effective texture solutions, both

products and services, in food –

matched to consumer and sensory insights,

increasing speed and success rates and

reducing customer risk in developing new and/or

reformulated products

NSFI Texture Innovation- Program Charter -


ConsumerConsumerConsumerFoodFoodFoodIngredient (starch)

Ingredient Ingredient (starch)(starch)Past

Rational Texture Design

includes texture mapping, sensory linkage, rheology

Rational Rational Texture Texture DesignDesign

includes texture includes texture mapping, sensory mapping, sensory linkage, rheologylinkage, rheology

Understand Consumer &

Customer Texture Needs

Understand Understand Consumer & Consumer &

Customer Customer Texture Texture NeedsNeeds

Ingredients, Systems &

Formulation Science

Ingredients, Ingredients, Systems & Systems &

Formulation Formulation ScienceScience

Present

NSFI Texture Innovation- A Different Approach to the Market -


NSFI Texture Innovation- Linking the Languages and the Sciences -

Good DispersionGood DispersionGood Dispersion

NOVATION™NOVATIONNOVATION™™

Texturizer SystemTexturizer SystemTexturizer System N-DULGE™NN--DULGEDULGE™™

NPDNPDNPD

etc.etc.etc. Slow GelSlow GelSlow Gel

Continuous PhaseContinuous PhaseContinuous Phase

MouthcoatingMouthcoatingMouthcoating

RopyRopyRopy CohesiveCohesiveCohesive SmoothSmoothSmoothetc.etc.etc.

IndulgenceIndulgenceIndulgence

CreamyCreamyCreamy

Fast HydrationFast HydrationFast HydrationWeak GelWeak GelWeak Gel

MeltawayMeltawayMeltaway ThickThickThick

Hunger SatisfactionHunger SatisfactionHunger Satisfaction

Overall LikingOverall LikingOverall LikingConsumer

Insight

Sensory

Material Science

Formulation Ingredients


Linking Consumer to Sensory- Yogurt Category Appraisal -


NOVATION™NOVATIONNOVATION™™Texturizer SystemTexturizer SystemTexturizer System N-DULGE™NN--DULGEDULGE™™

NPDNPDNPD

etc.etc.etc. Slow GelSlow GelSlow GelContinuous PhaseContinuous PhaseContinuous Phase



IndulgenceIndulgenceIndulgenceCreamyCreamyCreamy



Hunger SatisfactionHunger SatisfactionHunger SatisfactionOverall LikingOverall LikingOverall Liking


1. Evaluated 80+ yogurt products sourced globally

2. Selected 12 texturally different products

3. Descriptive analysis of 12 selected products

4. Consumer acceptance test with 12 selected products

Category Appraisal- Overview -


5742 38 37 34

35 27 2418 18

9

152224272726

363838

3535

0%

25%

50%

75%

100%

Taste HealthBenefits

Texture Variety/Typeof Flavor

Availability inStores

Fat Content Amount ofCalories

Price ContainerSize

Convenienceof

Packaging

Brand Name

ExtremelyImportant

VeryImportant

Category Appraisal- Reasons for selecting among yogurts -

76%


3.113.30

4.06

5.175.675.84

6.316.447.047.227.287.48

1

2

3

4

5

6

7

8

9

Brand A Brand B Brand C Brand D Brand E Brand F Brand G Brand H Brand I Brand J Brand K Brand L

Mea

n

Category Appraisal- Overall Consumer Liking -


Category Appraisal- Texture Mapping -


Category Appraisal- Linking Sensory with Consumer Liking -


Category Appraisal- Drivers of Liking for Yogurt Texture -

Initial Set / Firmness

Mouthcoating

Meltaway

Base viscosity

Pre-requisite: Stability / Lack of Syneresis


Texturizer Development- Applying Structure-Function Relationship -



NPDNPDNPD









Texturizer Development- Texturizer Components & Experimental Design -

Initial Set / Firmness

Mouthcoating

• Starch source• Starch concentration • Co-Texturizer™ selection• MSNF%• Fat%



Base viscosity

Meltaway


Texturizer Development- Target preferred rheology parameters -


PCA Map of Project Martini yogurts (Gen-1 Texturisers)

Z

Y

W

X

T

S

RQ

P

O

N

M

L

K

J IHG F

E

D

C

B

A

MoC

MeAGrO

CoH

DeAS

FiASTiM

SpRAS

ViOSpViSC

DeBS

FiBSJig

SuGSp

SpRBSSpIn

SuG

SS

-4.000

-3.000

-2.000

-1.000

0.000

1.000

2.000

3.000

4.000

-6.000 -4.000 -2.000 0.000 2.000 4.000 6.000

Texture Component -1

Tex

ture

Com

pone

nt-2

Cluster 1

Cluster 5Cluster 2

Cluster 4

Cluster 3

Texturizer Development- Ensure Texture Differentiation via PCA and Cluster Analysis -


Firmness Before Stir

Meltaway

Mouth Coating

Viscosity

Cluster

5

1234

A+E

I

T Y

FG

W

Texturizer Development- Ensure Texture Differentiation via Matrix plots -


PCA Map of Project Martini yogurts (Gen-1 Texturisers)

Z

Y

W

X

T

S

RQ

P

O

N

M

L

K

J IHG F

E

D

C

B

A

MoC

MeAGrO

CoH

DeAS

FiASTiM

SpRAS

ViOSpViSC

DeBS

FiBSJig

SuGSp

SpRBSSpIn

SuG

SS

-4.000

-3.000

-2.000

-1.000

0.000

1.000

2.000

3.000

4.000

-6.000 -4.000 -2.000 0.000 2.000 4.000 6.000

Texture Component -1

Tex

ture

Com

pone

nt-2

Cluster 1

Cluster 5Cluster 2

Cluster 4

Cluster 3

Texturizer Development- Selection of “Final 5” for Consumer Study -


Validation of New Texturizer- Consumer Acceptance Test -



NPDNPDNPD









Differences between the products at 95% C.L. are noted by a capital letter.Differences between the products at 90% C.L. are noted by a lower case letter.

Consumer Acceptance Test- Nationwide Overall Liking -

7.26.64

5.47 5.64

6.636.13 6.05

6.84

1

2

3

4

5

6

7

8

9

A B C D E F G H

MarketSample

MarketSample

MarketSample

Prototype Prototype Prototype Prototype Prototype

Ove

rall

Liki

ng -

Mea

n

BCDEFGCDFG CDFG

CDFG

C d

C d

Statistically “not different”


0

-1

-2

-3

20% 30% 40% 50% 60%

Mea

n D

rop

on 9

pt.

Ove

rall

Liki

ng S

cale

PERCENTAGE OF SUBJECTS

0

-1

-2

-3

20% 30% 40% 50% 60%

Mea

n D

rop

on 9

pt.

Ove

rall

Liki

ng S

cale

PERCENTAGE OF SUBJECTS

Consumer Acceptance Test- Penalty Analysis -

Overall flavor too strong

Overall flavor too weak

Vanilla flavor too weak

Not sweet enough

Too sourToo thick

Not smooth enough

Dissolves in mouth too slowly

Red=Market Sample “B”

Overall flavor too strong

Too sweet

Too sour

Blue=Market Sample “A”

Overall flavor too strongVanilla flavor too weak

Too sweetToo sour

Green=Prototype “H”


Conclusions

2. Linking the 4 texture layers = key to success

1. Texture - key driver of consumer liking

3. Consumer insight driven ingredient developmentconsumer preferred textures

4. Variety of texturizer systems give product developers consumer preferred formulating options

5. Tools for future texture challenges are now available at our newly opened “Texture Center of Excellence”


Acknowledgement

NSFI Dairy Team• Josephine Stamey• Janet van Mol• Dana Maiolino-Roberts• Senthil Ganesh• Max Koxholt

External Partners• Peryam & Kroll Research• MaryAnne Drake (NC State)

NSFI Material Science• Kathleen Fitzgibbon • Susanne Koxholt • Leonora Henault-Mezaize • Erhan M Yildiz

NSFI Sensory• Helen Simpson• Madana Moragudivenkata

NSFI Marketing / Management• Marshall Fong• Matt Patrick• Joseph Light

NSFI Statistics• Paul James


Developing Consumer-Preferred Yogurt Textures

Give your yogurt some

www.foodinnovation.com

Documents

National Starch Food Innovation Vision - hcmut.edu.vndzung/spise2009/presentations/SPISE 2009... · Title: Give your food some feeling Author: William Schmidt Created Date: 8/13/2009