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13TH NSDTA ANNUAL CONFERENCEBANGKOK, THAILAND

March 30, 2017

Towards the Future of Foods: How innovation will change the way we feed the world

Redefining the Future of Foods

A food evolution journey that starts now.

Built on science and technology foundation.

Addressing current and future health of the population with innovative thinking.

Ingredients for new solutions with market understanding of local preference and acceptance.

Science is global. Food and solutions are local.

In today’s presentation…

No universally accepted definition for functional food.

Creating innovations based on expertise in ingredients

Deliver functionality and health benefits in creative food formats.

“Foods and food components that provide essential nutrients often beyond quantities necessary for normal maintenance, growth, and development, and/or other biologically active components that impart health benefits or desirable physiological effects.”

Institute of Food Technologists (IFT)

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Rising epidemic of obesity and diabetes

More than one out of every four of the 3.7 million diabetes-related deaths globally occurs in the Southeast Asia region.

Source: Mintel

Understanding functional foods

Also known as “Nutraceuticals” or “Designer foods”. Foods and food components that provide a health benefit beyond basic nutrition or reduced risk of disease for the intended population.

Examples: conventional foods; fortified, enriched, or enhanced foods; probiotics and dietary supplements.

Nutrition science has moved on from the classical concepts of avoiding nutrient deficiencies and basic nutritional adequacy to the concept of "positive" or "optimal" nutrition.

Functional food and its implications

Increased consumer interest in the relationship between diet and health.

Trends in population demographics and socio-economic changes pointing to the need for foods with added health benefits.

An increase in life expectancy and the desire for an improved quality of life, as well as increasing costs of health care, have stimulated governments, researchers, medical professionals and the food industry to see how these changes can be managed more effectively.

Nutritious hospital snacks for patients

Driving a cooperation with a Danish Hospital and a specialty ice cream producer to develop nutritious ice cream products

Targeting hospital patients at risk of undernourishment.

The outcome is a new range of frozen sherbets, high in protein and fiber with a refreshing quality that targets patients with a small appetite and an impaired sense of taste or swallowing difficulties.