Transcript Document
the future of Food & Biotech
Jan Willem van der Kamp
TNO Nutrition and Food Research, Zeist, Netherlands 1
Contents
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Introduction
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Food and Nutrition – main trends
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The role of Biotechnology
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Gene technology and transgenic crops
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Impact of the genomics revolution
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Final remarks 2
TNO – the Netherlands Organisation for Applied Scientific Research
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> 5000 staff, 14 institutes Market-driven Objective and independent Contract research organisation International in scope (offices in Japan; USA: Detroit, Boston) Broad knowledge and technology base Apply technological knowledge to strengthen the innovative power of industry and government 3
The five core areas in which TNO is active
Quality of Life Defence and Public Safety Natural and Built Environment Advanced Products, Processes and Systems ICT and Services
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TNO Nutrition and Food Research - Profile
Product & Process Innovation Agro Food Quality and Safety Health in relation to Nutrition Pharma Chemistry 5
TNO Nutrition and Food Research Market Drivers
Food and Health
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functional food / novel food issues Quality and Safety
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consumer safety issues Product en Process Innovation - food- and biotechnology issues 6
The Future of Food - main trends
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Convenience
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Food, Health & Wellness
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Taste and New Experiences Conditions to be fulfilled
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Food safety
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Sustainability 7
Convenience
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Meal preparation – acceptable duration 30 min (1980) → 15 min.
→ 8 min. (USA) growth of ready prepared meals/ ingredients Albert Heyn 1996 → 2006 30% → 65% .
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New food supply channels growth of food service decreasing role of ‘classical’ supermarket
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New food production – consumption chains New food technologies for composite non-homogeneous products and mild preservation 8
Novel mild preservation technologies for convenience foods
Ultra High Pressure High Intensity Light Pulsed Electric Fields 9
TNO Barrier Model system for bake stable coatings Selection ingredients based on theoretical TNO Model Development of barriers and coatings Application examples Direct application on TNO application model products 10
Food Health and Wellness
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Rapid growth of food related health problems OBESITY, type-2 diabetes
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Relation food intake → health: more insights role of total diet and of specific ingredients
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Insights and Confusion (“New” hype in USA: “low carb” diets 11
Food & Health – history and trends
1900 – detection/ prevention of deficiencies e.g. vitamin A, Iron
1970 – balanced diet supply of sufficient nutrients (carbohydrates , fats, proteins, minerals, vitamins Nutritional recommnedations “Schijf van 5”
1990 - benefits of specific functional foods “beyond the balanced diet”– role of non-nutrients Growth of Functional Foods market Growing soft benefits/ wellness market (e.g. ‘Organic’) 12
The GM Crop story
1995/6: introduction of GM soy
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2003: 4 GM food crops: soy, maize, rapeseed, cotton produced in USA, Canada, Argentine, China start in Brazil, India steadily growing market share
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Delays in introduction of new GM crops (wheat, rice) for economic reasons
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Limited perspectives for new GM crops Unless there will be a major need 13
GM food crops for Europe
no perspectives < 5 years
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No convincing demonstration of benefits
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No direct need for food producers minor benefits vs. major risks for food producers
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Significant contribution of president Bush in reducing acceptance among Europeans
“why does he want that we have to eat his crops?”
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Food industry - actions after implementation EU GM labelling regulation
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Avoidance of any GM labelling Reformulation of thousands of food products and ingredient mixes, focussing ..on removal and replacement of soy flour ..and protein
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Demand for purified soy lecithin and for non-GM soy flour 15
European GM LABELLING "WORST CASE" EXAMPLE
impact of the requirement for labelling when > 1% of a component in a product is GM
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Onion oil "standardised" with 20% vegetable oil Vegetable oil may contain soya, maize, rape, cotton …may or may not be GM crop-derived Standardised oil dispersed at 0.1% on salt 3% in seasoning ... 2.5% seasoning in sausage Sausages in "Mixed Grill" at 15% labelling required for
2 parts Vegetable Oil in 100 million parts of meal
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Food industry: NO GM LABELLING
All EU food companies avoid GM labelling.
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Consumers can only choose non GM
Consumer and Biotechnology Foundation, 18 May 1999 9
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GM food crops in Europe missed opportunities and benefits
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Significant environmental/ farmer benefits soil management; CO2 reduction; farm economics
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Negligable safety risks
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content of GM material in GM seeds < 0.1%
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no indications of safety risks of these materials
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Major shift of advanced plant (biotech) research: from Europe to USA and China 18
GM crops and foods long term perspectives
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‘Shift-at-once’ to large scale labelling, due to ..major supply problems of non-GM materials
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The “ALDI scenario” GM products entering the low cost end of the market
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Shift in consumer attitudes, due to perceived benefits of (new) GM crops
Quality? Sustainability? Feeding the world?
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Products with high quality or specific health benefits No need for GM – many other options 19
Genomics technologies: a Revolution! Unlimited measurements / analysis
Classical Biology
Question
HYPOTHESIS
Focused Experiment
Contemporary Biology
Question
Applied Genomics Experiment Bioinformatics HYPOTHESIS
Focused Experiment
Thousands of measurements (of DNA/RNA, proteins or other compounds simultaneously) 20
Applied Genomics technologies
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Non-targeted, holistic technologies (replacing the classical deterministic approach) (High throughput) Compare the complete set of a specific biomolecule/ parameters under different environmental conditions Generate vast amounts of data that are analysed and interpreted by computerised algorithms (bioinformatics) 21
The new era in nutrition science is called “nutrigenomics”. It is believed that nutrigenomics will revolutionize wellness and disease management.
Food and pharma companies worldwide have recognized the commercial opportunities and have embarked on substantial nutrigenomics efforts.
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The food industry is growing towards develop ment of a third generation of functional foods 1st generation
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supplements
vitamin supplements calcium enrichment fibers • Components with established efficacy • Research based on epidemiology 2nd generation
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whole foods
broccoli yoghurts green tea
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Whole grain products 3rd generation
enhanced foods
• novel ingredients?
• novel products?
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• Research based on safety and efficacy assessment: ‘discovery’ of positive effects of food compounds • • Active component(s) may not have been identified or the efficacy confirmed • Newly developed functional ingredients / foods based on mechanistically proven efficacy Research based on ‘pharma’ type of screening: effect targeted development, lead optimization, bioavailability 23
Traditionally, the discovery of novel bioactives in nutrition is a top-down process Whole organisms Empirical leads Low throughput screening Symptoms: heart disease, elevated cholesterol, atherosclerosis Mechanism is a “black box”
soluble fiber cholesterol level plant sterols statins
body
-3 fatty acids
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Health effects of food compounds mostly are related to specific interactions on molecular level
DNA gene regulation, SNP’s transcriptional control, histone interaction
RNA
translational control, processing, stability, transport of mRNA
sequencing, genotyping transcriptomics (“genomics”)
Food compound
protein
receptor interaction gene control, signal transduction, enzyme regulation inhibition, modification transport regulation channel or pump interaction
proteomics metabolomics metabolite
multitude of functions
Functional genomics 25
the new multi-analysis technologies – example Microarray DNA chips for >> 1000 DNA species 26
Selected examples of ongoing projects in Nutrigenomics at TNO:
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Functional Food ingredients Against Colorectal Cancer A genomics approach towards gut health. The effects of pro-biotics on mammalian gut health.
Search for biomarkers indicating satiety (part of obesity program) Benefit-risk evaluation of flavonoids in foods and their use as functional food ingredients. Functional genomics-based biomarker development for efficacy and safety Metabolome analysis of a fungus for the identification of enzyme inducing and non-inducing growth conditions Metabolomics of a bacterium for the production of a metabolite and a dairy product Transcriptomics on the quality of malting -Barley (cDNA arrays) Metabolomics of health components of Ginkgo and Cannabis 27
Screening for new functional food bioactives in vitro Quality and authenticity of foods Safety testing Efficacy testing
Nutri genomics
Biomarker development Human Genotyping Food processing Production of food ingredients 28
Food and Biotech – impact of genomic and related ‘multi’- technologies
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New (combinations of) ingredients and products with beneficial health effects
both for reduced health risks and for wellness (e.g. post prandial wellness)
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Food good food for you
(individual diagnosis)
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Production of new ingredients in non-GM micro-organisms
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New systems for rapid safety assessment 29
Conclusions
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The food supply chain - major changes ahead * mega shift to convenience and food service
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Major role of ‘omics technologies’ * food and health – mass individualisation * getting the most out of non-GM biotechnology * tool for food safety related measurements
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Role of ‘GM biotechnology’ * short term; as a research tool * GM food crops in Europe: >> 5 years, unless unexpected developments take place 30