Alimentos Funcionales y Nutracéuticos

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Presentación hecha por el el jefe de Ciencias de la Alimentación y Nutrición en la Oxford Brookes University y director del Centro de la Alimentación Funcional en Oxford, profesor Christiani Jeya Henry, en el marco del taller “Desafíos y Tendencias Globales en la Industria de Alimentos Funcionales y Nutracéuticos: Implicaciones para Chile”, organizado por el Consejo de Innovación.

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Alimentos Funcionales y Nutracéuticos

  1. 1. Functional foods, ingredients, Nutraceuticals, Botanical Drugs: Trends, Opportunities and Challenges Jeya Henry Professor of Food Science and Nutrition, Oxford Brookes University, UK Director of the Functional Food Centre, Oxford, UK
  2. 2. Functional Foods and Nutraceuticals (FFN) <ul><li>The global FFN market should reach US $500 billion by 2010 </li></ul><ul><li>Functional foods accounted for 35% of the US nutrition market in 2000. This was </li></ul><ul><li>closely followed by dietetic supplements </li></ul>
  3. 3. The top functional foods as named by the consumers are: <ul><li>Fruits and vegetables </li></ul><ul><li>Fish and fish oils </li></ul><ul><li>Seafood </li></ul><ul><li>Dairy including milk and yoghurt </li></ul><ul><li>Meat and poultry </li></ul><ul><li>Herbs and spices </li></ul><ul><li>Fibre </li></ul><ul><li>Tea inc green tea </li></ul><ul><li>Nuts </li></ul><ul><li>Whole grains </li></ul><ul><li>Water </li></ul><ul><li>Cereals </li></ul><ul><li>Oats, oat bran, oatmeal </li></ul><ul><li>Vitamins/supplements </li></ul>
  4. 4. Nutritionists list of top functional foods – April 2009 <ul><li>Salmon – The American Heart Association suggests that people with coronary heart disease consume about 1g of omega-3 fatty acids daily. </li></ul><ul><li>Oats – A powerhouse nutrient, known for aiding with digestion, (and which) also helps fight disease, and may lower risk for high cholesterol, heart disease, diabetes and cancer. </li></ul>
  5. 5. Nutritionists list of top functional foods – April 2009 <ul><li>Blueberries – Protect the body against the damaging effects of free radicals and the chronic diseases associated with the aging process </li></ul><ul><li>Low-fat milk – Instrumental in lowering high blood pressure, helping with regular heart beat, and building strong bones. </li></ul><ul><li>Low-fat yoghurt – Look for brands that contain live and active cultures </li></ul>
  6. 6. SWOT Analysis Strengths <ul><li>Production of a Number of Natural Food Resources </li></ul><ul><li>Highly Skilled Human Capital </li></ul><ul><li>World Class Research </li></ul><ul><li>Recommendations </li></ul><ul><li>Sensitise primary food producers to embrace the development of functional foods </li></ul><ul><li>Development of research cluster devoted to functional foods bringing together world class researchers </li></ul><ul><li>Align technical and research capabilities by first initiating functional food research </li></ul>
  7. 7. SWOT Analysis Weaknesses <ul><li>Limited cooperation between stakeholders in the food sector </li></ul><ul><li>Lack of focus on developing functional foods </li></ul><ul><li>Poor linkages between academics, industry and government agencies </li></ul><ul><li>Lack of Critical Mass to initiate globally challenging functional food programmes </li></ul><ul><li>Food companies complacent ignoring current world trends. Concentrating on primary produce – not value added products </li></ul><ul><li>Lack of comprehensive clinical trial capabilities </li></ul><ul><li>Recommendations </li></ul><ul><li>Formation of a functional food forum composed of members from academia, industry, government agencies </li></ul><ul><li>Appoint a functional food, Nutraceutical botanical plants “TSAR” to take leadership of this activity </li></ul><ul><li>Develop a centralised pilot processing plant with facilities for extraction, processing, product development and packaging </li></ul><ul><li>Develop dedicated clinical trial centres for functional foods </li></ul><ul><li>Encourage entrepreneurship amongst science and technology graduates </li></ul>
  8. 8. SWOT Analysis Opportunities <ul><li>Increased public concern to consume foods for health benefits rather than pills </li></ul><ul><li>Changing demography (ageing population) </li></ul><ul><li>Lifestyle changes (lack of time to prepare conventional meals) </li></ul><ul><li>Increasing costs of medical care (prevention) </li></ul><ul><li>Changes in eating patterns (snaking) </li></ul><ul><li>Recommendations </li></ul><ul><li>Increase consumer awareness about functional foods and their health benefits </li></ul><ul><li>Encourage the food industry to appreciate and undertake product development in functional foods in order to meet the challenges of the ageing population and lifestyle changes </li></ul><ul><li>Department of health and agriculture need to align policy in order to appreciate the impact of functional foods on health outcomes </li></ul>
  9. 9. SWOT Analysis Threats <ul><li>CHINA </li></ul><ul><ul><li>Lower costs of production </li></ul></ul><ul><ul><li>Over supply of food products to the world market </li></ul></ul><ul><ul><li>Exploitation of 5,000 years traditional Chinese medical history </li></ul></ul><ul><li>Ride the wave or be stranded on the beach (second rate player in the market) </li></ul><ul><li>Recommendations </li></ul><ul><li>Concentrate on developing value added functional foods </li></ul><ul><li>Encourage the food industry to appreciate and undertake product development in functional foods in order to meet the challenges of the ageing population and lifestyle changes </li></ul><ul><li>Comprehensive audit of plants species in Chile characterise medicinal or health properties </li></ul>
  10. 10. Public health concerns <ul><li>Diabetes </li></ul><ul><li>Obesity </li></ul><ul><li>Cardiovascular disease </li></ul><ul><li>Hypertension </li></ul><ul><li>Cancer </li></ul><ul><li>Cognitive decline (Healthy ageing) </li></ul><ul><li>Depression </li></ul>
  11. 11. Global estimates of diabetes
  12. 12. Case examples Finland, China Singapore, Ireland. <ul><li>Finland has become the world leader in innovation in food, nutrition and health with an impressive level of innovation in the functional food sector </li></ul><ul><li>How did they achieve this? </li></ul><ul><ul><li>By placing science based innovation at the core of its business, limited access to primary food source forced Finland to use innovation to develop functional food products </li></ul></ul>
  13. 13. Finland as a case example <ul><li>Governmental involvement and incentives to industry and academics </li></ul><ul><ul><li>Tax Breaks </li></ul></ul><ul><ul><li>Promotion of SME not multinationals (Note over 80% of world functional foods developed my SMEs) </li></ul></ul><ul><ul><li>Clustering of scientists, technologists and marketeers provided fertile grounds for Innovation </li></ul></ul>
  14. 14. Finland <ul><li>Finland has developed a “cluster based” approach where clusters are geographic concentrations of inter-connected food companies, institutions, academics and governmental agencies </li></ul><ul><li>The creation of a functional food forum has been a key to their success </li></ul>
  15. 15. Finland <ul><li>Proven as a centre of Functional Food activity: </li></ul><ul><ul><ul><ul><li>Benecol </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Valio Breads </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Xylitol </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Dietary Food </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Drinks </li></ul></ul></ul></ul>
  16. 16. Regulatory Aspects
  17. 17. Regulatory Aspects <ul><li>Chile currently lacks clear guidelines and policies for the Nutraceutical and functional food industry </li></ul><ul><li>Regulatory responsibility not clearly specified between department of health and agriculture (similar situation in the UK until the FSA formed) </li></ul><ul><li>Regulatory different in EU compared to Japan and the USA (more liberal) </li></ul>
  18. 18. Concept to commercial reality <ul><li>Functional food development is a multi- stage process that requires insight and inputs from academics, industry and regulatory partners </li></ul><ul><li>Stages in the commercialisation of functional foods are: </li></ul><ul><ul><li>Description of a novel diet-disease related food component </li></ul></ul><ul><ul><li>Pilot scale production of food </li></ul></ul><ul><ul><li>Clinical trials (Efficacy & safety) </li></ul></ul><ul><ul><li>Regulatory approval </li></ul></ul><ul><ul><li>Large scale commercial production </li></ul></ul><ul><ul><li>Consumer knowledge </li></ul></ul><ul><ul><li>Market growth </li></ul></ul>
  19. 19. Recommendations (1) <ul><li>Formation of a functional food forum composed of members from academia, industry, government agencies </li></ul><ul><li>Development of research cluster devoted to functional foods bringing together world class researchers </li></ul><ul><li>Appoint a functional food, Nutraceutical “TSAR” to take leadership of this activity </li></ul><ul><li>Develop a centralised pilot processing plant with facilities for extraction, processing, product development and packaging </li></ul><ul><li>Develop dedicated clinical trial centres for functional foods </li></ul><ul><li>Encourage entrepreneurship amongst science and technology graduates </li></ul>
  20. 20. Recommendations (2) <ul><li>Concentrate on developing value added functional foods </li></ul><ul><li>Encourage the food industry to appreciate and undertake product development in functional foods in order to meet the challenges of the ageing population and lifestyle changes </li></ul><ul><li>Sensitise primary food producers to embrace the development of functional foods </li></ul><ul><li>Comprehensive audit of plants species in Chile characterise medicinal or health properties </li></ul><ul><li>Increase consumer awareness about functional foods and their health benefits </li></ul><ul><li>Department of health and agriculture need to align policy in order to appreciate the impact of functional foods on health outcomes </li></ul><ul><li>Align technical and research capabilities by first initiating functional food research </li></ul>
  21. 21. Conclusion <ul><li>Concentrate in developing the functional food sector prior to exploiting Nutraceuticals as the latter requires considerable investment and Phase 2 clinical trials. </li></ul><ul><li>Development of functional foods will enhance the capacity building of the scientists and technologists thereby enabling easy transition to neutraceuticals </li></ul><ul><li>Four potential areas for development of high impact functional foods are: </li></ul><ul><ul><li>Diabetics </li></ul></ul><ul><ul><li>Obesity </li></ul></ul><ul><ul><li>Depression (1 in 5) </li></ul></ul><ul><ul><li>CVD </li></ul></ul>

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