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Harlan Meinwald Nestl é Professional Culinary Product Development Support July 10, 2008 Technical Challenges in Sodium Red...
Objectives: <ul><li>Discuss success factors in reducing sodium </li></ul><ul><li>Share formulation strategies in reducing ...
What is Nestle Professional? <ul><li>NP supports Food Service customers </li></ul><ul><li>2 main markets: Branded & Custom...
Success Factors Management Commitment Expertise Communications
 
What is NP’s Strategy re Sodium? <ul><li>Branded products: Continuous improvement </li></ul><ul><ul><li>Establish objectiv...
Sources of Sodium Salt Baking Soda / Powder (sodium bicarbonate) Curing (sodium nitrite) Flavor enhancing (msg, disodium i...
What does salt do? <ul><li>Flavor </li></ul><ul><ul><li>Unique, Impact, Enhancement, Metallic </li></ul></ul><ul><li>Mouth...
Flavor Formulation Advice “ It depends”
End to End Process Idea Generation Concept Development Product Development Marketing / Business Plan Manufacturing / Kitch...
Developing a Strategy <ul><li>Trade-offs </li></ul><ul><ul><li>Sodium – How low?  </li></ul></ul><ul><ul><li>Match / Prefe...
War Story #1 Marketing wants to reduce sodium content of a signature frozen entrée by 200 mg.  PD explores alternative con...
War Story #2 Customer of frozen entrees wants to reduce sodium content from 1100 mg per serving to 750 mg.  They plan to d...
War Story #3 Customer of dry soups wants to reduce sodium content 15%, matching flavor as closely as possible. PD develops...
War Story #4 Marketing wants to launch “natural” bases which are low sodium, same price, same handling, and same flavor pr...
War Story #5 Part 1 :  Customer requested 25% sodium reduction and flavor match of a concentrate.  Product passed blind pa...
War Story #6 Customer purchasing and operations initiated project to improve handling in the kitchen without raising cost ...
Conclusion <ul><li>Communicate </li></ul>
Advice <ul><li>Make sodium a priority </li></ul><ul><ul><li>Enroll management </li></ul></ul><ul><ul><li>Set concrete obje...
Wrap Up Questions?
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Technical Challenges in Sodium Reduction -- A Product Development Perspective

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Transcript of "Technical Challenges in Sodium Reduction -- A Product Development Perspective"

  1. 1. Harlan Meinwald Nestl é Professional Culinary Product Development Support July 10, 2008 Technical Challenges in Sodium Reduction – A Product Development Perspective
  2. 2. Objectives: <ul><li>Discuss success factors in reducing sodium </li></ul><ul><li>Share formulation strategies in reducing sodium </li></ul><ul><li>Share experiences in reducing sodium </li></ul>
  3. 3. What is Nestle Professional? <ul><li>NP supports Food Service customers </li></ul><ul><li>2 main markets: Branded & Custom </li></ul><ul><li>In US, NP Culinary products include: </li></ul><ul><ul><li>Frozen: Stouffer’s® & Lean Cuisine® </li></ul></ul><ul><ul><li>Handheld: Hot Pockets® </li></ul></ul><ul><ul><li>Canned: Chef-Mate® </li></ul></ul><ul><ul><li>Dry: Trio® </li></ul></ul><ul><ul><li>Concentrates, RTU Sauces, Other: Minor’s® </li></ul></ul><ul><ul><li>Tollhouse®, Carnation®, Libby’s®, etc </li></ul></ul>
  4. 4. Success Factors Management Commitment Expertise Communications
  5. 6. What is NP’s Strategy re Sodium? <ul><li>Branded products: Continuous improvement </li></ul><ul><ul><li>Establish objective limits on a category-by-category basis </li></ul></ul><ul><ul><li>Determine current products which are out of range </li></ul></ul><ul><ul><li>Establish plan to bring within range </li></ul></ul><ul><ul><li>Develop new products within range </li></ul></ul><ul><ul><li>Develop suitable recipes for customers </li></ul></ul><ul><li>Custom products: Advocate and support customer efforts to reduce sodium </li></ul>
  6. 7. Sources of Sodium Salt Baking Soda / Powder (sodium bicarbonate) Curing (sodium nitrite) Flavor enhancing (msg, disodium inosimate) Other (sodium benzoate, etc.)
  7. 8. What does salt do? <ul><li>Flavor </li></ul><ul><ul><li>Unique, Impact, Enhancement, Metallic </li></ul></ul><ul><li>Mouthfeel </li></ul><ul><li>Reduces Water Activity / CCP </li></ul><ul><li>Texture </li></ul><ul><li>Protein Extraction </li></ul>
  8. 9. Flavor Formulation Advice “ It depends”
  9. 10. End to End Process Idea Generation Concept Development Product Development Marketing / Business Plan Manufacturing / Kitchen Scale - up Detailed Product Specifications / Training Commercialize & Make Available Implementation Phase Development Phase Idea Generation & Concept Development Dev. Objectives & Strategies 3 4 5b 5a 6a 6b 7b Innovation Strategy & Priorities Situation Analysis 1 2 Industrialization / Recipe Manual 7a A Culinary concept is identified 1 An aspirational recipe is developed 2 An operational recipe is developed 3 Product is launched / menued 4
  10. 11. Developing a Strategy <ul><li>Trade-offs </li></ul><ul><ul><li>Sodium – How low? </li></ul></ul><ul><ul><li>Match / Preference / Acceptance </li></ul></ul><ul><ul><li>Cost </li></ul></ul><ul><ul><li>Other sensory / performance aspects </li></ul></ul><ul><ul><li>Other label declarations </li></ul></ul><ul><ul><li>Other technical aspects </li></ul></ul><ul><ul><ul><li>Handling </li></ul></ul></ul>
  11. 12. War Story #1 Marketing wants to reduce sodium content of a signature frozen entrée by 200 mg. PD explores alternative concepts and recipes. Mktg decides to keep current concept. PD reduces salt in current recipe (no other changes). Reformulated product passes preference panel. Current Status : Preparing to launch.
  12. 13. War Story #2 Customer of frozen entrees wants to reduce sodium content from 1100 mg per serving to 750 mg. They plan to do this in 3 stages, ~10% at a time. Current Status : All products have samples pending at 10% sodium reduction. Customer is deciding whether to do match, preference, or acceptability testing.
  13. 14. War Story #3 Customer of dry soups wants to reduce sodium content 15%, matching flavor as closely as possible. PD develops match using potassium chloride, yeast extract, and a natural flavor. Current Status : Customer implementing reformulation.
  14. 15. War Story #4 Marketing wants to launch “natural” bases which are low sodium, same price, same handling, and same flavor profile as current bases. PD works with several flavor companies and internal resources to develop product and demonstrate trade-offs. Current Status : Launching “natural” bases which are reduced sodium (25%), slightly more expensive, same handling, and a more home-made flavor profile versus current bases.
  15. 16. War Story #5 Part 1 : Customer requested 25% sodium reduction and flavor match of a concentrate. Product passed blind panel, but customer felt it was not close enough in finished recipes and had some (undefined) off notes. Part 2 : Customer requested 75% sodium reduction without flavor match. Removing the salt changed the handling from “Keep Refrigerated” to &quot;Keep Frozen“, which did not work as well in their kitchens. Current Status : On Hold. Customer developing nutrition strategy. Will then define limits and priorities for menu items.
  16. 17. War Story #6 Customer purchasing and operations initiated project to improve handling in the kitchen without raising cost or changing the product. Chef also requested 15% sodium reduction, smaller carbon footprint, and a more “natural” ingredient statement. Current Status : Development in process.
  17. 18. Conclusion <ul><li>Communicate </li></ul>
  18. 19. Advice <ul><li>Make sodium a priority </li></ul><ul><ul><li>Enroll management </li></ul></ul><ul><ul><li>Set concrete objectives </li></ul></ul><ul><ul><li>Educate staff </li></ul></ul><ul><ul><li>Communicate with customers </li></ul></ul><ul><ul><li>Communicate with suppliers </li></ul></ul><ul><li>Control Portions (More ≠ Better) </li></ul><ul><li>Consider a Step-wise Approach </li></ul>
  19. 20. Wrap Up Questions?
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