1. Expectations for a KIC
in the food innovation
landscape
frozen culture
Esben Laulund, SVP Innovation, Chr. Hansen
natural red
chewable probiotic
2. Today’s key points
About Chr. Hansen
Expectations to a Food KIC
Moving forward
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3. Chr. Hansen in brief
A global supplier of bioscience based ingredients to the food,
health, pharmaceutical and agricultural industries
Founded in 1874 in Copenhagen by Danish pharmacist
Christian D.A. Hansen
Listed on NASDAQ OMX Copenhagen
2011/12 turnover EUR 699 million
Organic growth ambitions of 7-9% annually
Approx. 2,450 employees
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4. Chr. Hansen globally
Customers in approx. 140 countries
Production facilities on five
continents
Number of employees1 2011/12 Revenue 2011/12
South America South America
11% 13%
North America
14% North
America
24%
Asia-pacific,
Middle-East & 9% 46%
Africa
66% Europe
Europe
17%
Asia-pacific,
Middle-East &
Africa
Subsidiaries and representative offices in 30 countries
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5. Cultures & Enzymes Division
frozen culture
Our business Health & Nutrition Division
Company presentation
Natural Colors Division
6. Cultures & Enzymes
Division
We develop and produce cultures,
enzymes and probiotics for the dairy
industry in particular
… and for the food industry in
general – e.g. for wine and meat
Our ingredients determine taste,
appearance, nutritional value and
health benefits
We are the global market leader in
dairy ingredients
Actually… every other cheese in the
world contains our enzymes
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7. Health & Nutrition
Division
We develop and produce products for
dietary supplements, pharmaceuticals,
infant formula and animal feed
Our key offering is probiotic cultures
with documented effect
For humans
For animals
We believe in strong research and
documentation through clinical study
program trials
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8. Natural Colors
Division
We develop and produce natural colors
for the food industry
We focus on natural colors in:
Beverages
Confectionery
Ice cream
Dairy and fruit preparations
Prepared foods
Our colors originate from natural sources
like berries, roots and seeds
We are global frontrunners in
encapsulation and stabilization
techniques
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9. A company built
on science
Customer Driven Innovation:
~7% of turnover is spent on R&D
Strong link between Business objectives and
14% of employees work in R&D
available R&D Competences & Technologies
Major basic research facilities in Denmark
Development centers in Denmark, USA, France,
Germany and Singapore
19 application centers worldwide
pellet freezing
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11. Innovation
Innovation is about value creation through solving problems.
Innovation = Creative capacity x Implementation capacity
Creative capacity = Systematic approach to solve a defined problem
Implementation capacity = Realization of solution & Commercialization
A Food KIC should stimulate an entrepreneurial environment through
program activities
Facilitate establishment of models for financing of new innovations based
on high risk projects
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12. Knowledge
Focus on creating world-class research activities within
relevant areas
Prepare catalogue over research strong points within
involved partners
Input from industry to prepare university relevant
research programs
Secure education of highly qualified scientists and personnel
Facilitate interchange of employees between
Universities and Industry
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13. Community
Establish unique research infra structures that will
stimulate innovation activities
National, Regional and International structures
to facilitate innovation
Integrate relevant existing research infra
structures in Food KIC
Create a win-win environment among project
partners from Universities and Industry
Fair IPR and royalty programs
Create platforms where Regulatory bodies
become included in KIC activities
Current regulations may prevent innovation if
not in accordance with latest scientific insights
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14. Collaboration structure
To be innovative require the ability to seize the
right business opportunities when they occur
This require competences based on both
long term as well as short term research
activities.
Industry will abandon projects if conditions
for business opportunities changes
This calls for a flexible collaboration structure in
the KIC projects
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15. Mowing forward
Innovation is a prerequisite to survive in todays business
environment
Innovation require dedicated and collaborative research
structures to materialize
Establishment of the planned Food KIC will facilitate the
creation of an unique environment for Innovation for the
European food industry
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