NUCE Milan, September 25, 2012

Food not only as essential resource but as healing power for improved

nutrition.

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Differences that create solutions

Prehistoric evolution.

• Hunter-gatherers diet and life style:

nuts,fruit,vegetables,fish,lean wild meat :

Very active life.

• Farmers: more foods per acre but less well nourished. Static or sedentary life.

• Results:First clear traces of food related deficiency diseases

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Natural products with healing and nutritional value

• Bioactive substance

• Can improve body’s immune system, cardiovascular health , reduce cholesterol,enhance skin apperance,increase bone density,meet special needs of elderly, athletes or small children *

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Wellness and Medicine

• Key difference between marketing for wellness and marketing for medicine is that wellness foods’ primary purpose must be as a food, not as a medical treatment .

• Nutraceuticals is a part of our diet, while pharma are prescribed by doctors to patients with specific conditions

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examples

• Beverages that combine benefits of hydration and nut

rition for specific segments of population.

• Hydrocolloid liquid food as swallowing aids : dysphagia

• Milk based protein rich beverage : elderly protein gap

• Choline +omega3 +DHA: for nutritionally at risk under medical supervision.

• Iron + antioxidants : support immuno system

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Examples of deseases and bio active compound

• Pressure: Na,K,Ca,poliphenolics,Folic acid

• Dementia, Cognition : Vit.B12, Omega3, EPA, DHA, Flavonoid

• Joints , Cartilage health : fish&flax seed oil, (glucosamine, chondroitina)

• Immune ,digestive health: yeast derivatives, highly bioavailable minerals as Cu , Zn

• Eyesight. Lutein,zeaxanthin, omega3, vitamins

• Diabetes: natural citrus extract : polymethoxylated flavones (PMFs).

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Policy adherence.

• Nutraceuticals are the toughest regulated category. It is hard to build justification for them, and it must be done methodically and with good data,

• Current nutritional policy requires data to be”evidence based” as for clinical science .

• Statistical significance vs. clinical relevance. *

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Evolution of food nutrition

• Less : fat,sugar,salt,calories. Functional foods

• Added : bio compounds . Nutraceutical

• Science & Food tech contribution:

- Recognizing the natural biocomponent

-Preserve its bioavailability

- Enrich and enhance it.

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No thermal technologies

• High Hydrostatic Pressure

• Pulse electric field

• Light pulses

• Ultrasound

• Microwave *

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Metabolomics

• Advances analytical biochemistry for detection of small molecule playing key roles in food quality, desease resistance, etc. Examples:organic acids, volatile metabolite, like alkaloids, phenolics component , pigments such as carotenoids and anthocyanins.

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NUTRIGENOMICS

• Problem with the way diets are recommanded now is the absence of a target that fits individual phenotype.

• Through Nutrigenomics , the study of the relationships between dietary factors and individual genes , will be possible. *

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Obesity and overweight

• Behavior (not food) is to blame for the fact that so many people are overweight

• Food is not the main culprit , first one it is consumer behavior

• Moving consumer toward wellness , food must shift from pure hedonic choice to motivating behavior

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Weight management

• Green tea polyphenols , Chilli capsaicin .

• Resveratrol , Chromiun picolinate , dietary fiber

• Palm-oat oil, Pinolenic acid

• CLA, HCA (hidroxycitrate)

• Satiety. *

• Potato extract

• Milk protein,peptides

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Fighting obesity with thermal imaging

• Brown Adipose balances the energy from the food we eat with the energy our bodies use up. and plays a key role in how quickly our body can burn calories as energy. This special tissue produces 300 times more heat than any other tissue in the body. Potentially the more brown fat we have the less likely we are to lay down excess energy or food as white fat. It could be a crucial role in our fight against obesity. of calories we burn. *

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Dietary energy density

• Dietary energy density(ED) is the energy content relative to food weight.

• Eating food that are low in ED can improve weight loss and weight maintenance.

• Water,fiber,air lower ED

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Air as ‘light’ ingredient

• Stable foam in food (3-5%)gives the feeling of creaminess in the mouth and allows to reduce nutritives density. *

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Meat

• Cutting back on red meat consumption could decrease the number of cases of chronic disease by 5 to 12 percent,

• Recommandation should no longer be based on health effects alone as 28% of emission is due to cattle.

• IS= level of unsustainability : 300 *

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Vegetarian meats cutlets

• Meat replacement product

from raw vegetable seeds to

produce protein that has same

textures and flavours as meat.

• In bioreactor the protein

molecules form chain that

gives rise to a fibrous structure

similar to meat.

• EU funded ‘LikeMeat’ project.

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Meat analogue , lab meat

• Around 10.000 stem cells extracted from cattle , pig or other animal are first left to grow in broth then to multiply by more than a billion times in a bioreactor producing muscle tissue which then is used to make final meat. *

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Rethinking agricultural food production to survive .

• Special LED lighting provides only wavelenghts that are useful for growth and development of the crop. No energy is wasted with light spectra that are not needed by the plant, providing exactly the colors that the plant needs for photosynthesis. Use of 90% less water . *

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Agricultural recent nutri- innovation

• Fiber rich wheat aleurone developed using an innovative milling process.It is where all the nutrient are concentrated, including Vit B and folic acid

• Fruit and veg seedlings containing up to 40 times more vital nutrients that their mature counterpart. Since growing,harvesting and postharvesting handling conditions all have a considerable impact on phytonutrients degradation.*

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Nanotech for controlling freshness.

• Technology that monitors the ripening process of fruit, enhancing bio compound and preventing product from ending up as waste. Sensor based on nanotubes detects ethylene, the chemical released by ripe fruit.

• *

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Potential antioxidant in Olive Oil Waste

• Olive pomace, the olive oil

byproduct contains powerful

antioxidant molecules with a

potential application in the

treatment of Parkinson’s

disease: Nitrocatechols,

During oil extraction process,

the majority passes into waste

products, .

.

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Healthier alternative for potato product.

• Patented process

creates potato that

contain higher amounts

of resistant starch, that

bypasses digestion in the

small intestine. and

produces low glycemic

response and lower fat

and cholesterol levels

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Low frequency,high power UV ultrasound for sanitition

• UV for no-thermal sanitizing foods is a new safe and environmentally friendly technology It can be applied to reduce or eliminate the need for chemicals and/or heat application in industrial food processes. The innovative tech can be applied also to sanitize bagged items and reduce bio compounds damage.

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Cocoa:Innovative cultivation

A novel cultivation method and a new approach to fermentation are resulting in cocoa beans with enhanced nutrition quality and bioavailability of epicatechin .

Tech applies after the harvest and during initial critical fermentation stage.

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Sustainable nutrient rich fish

• 60% of total consumption from aquaculture.

• Problem with feeds.

• Alternative vegetables formula not ideal because of nutritional quality of protein.

• New sustainable seafeed : algae .

• Marine algae possess higher content of bio-functional proteins and its peptides, omega-3 acids *

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