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European Commission November 15-16 2007 Lisbeth Munksgaard

European Commission November 15-16 2007 Lisbeth Munksgaard. Lisbeth Munksgaard cv. 2007 Senior Manager, Danisco A/S 2003 Director for Center of Advanced Food Studies 1999 Danish Feed Administration, Head of Section 1990 Nat. Food Administration, Company Authorization

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European Commission November 15-16 2007 Lisbeth Munksgaard

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  1. European Commission November 15-16 2007 Lisbeth Munksgaard

  2. Lisbeth Munksgaard cv • 2007 Senior Manager, Danisco A/S • 2003 Director for Center of Advanced Food Studies • 1999 Danish Feed Administration, Head of Section • 1990 Nat. Food Administration, Company Authorization • 1979 Dairy Scientist, Project Leader • 1978 MSc in Food Science • Member of the ETP-Food for Life Board

  3. Content • Presentation of Danisco • Innovation in Danisco: Figures and Philosophy • Competences Needed for Food Innovation in the European Food Sector • Innovation and Legislation • Recommendations

  4. Presentation of Danisco

  5. Danisco – Key Facts Business: Leading supplier of ingredients and sustainable bio-based solutions Products: Emulsifiers, Stabilisers, Enzymes, Cultures, Protectants, Sweeteners, Sugar. Industries: Food & Feed, Grain Processing, Cleaning & Textiles, Pharma, Plastics etc Turnover: EUR 2.7 billion/DKK 20.3 billion (in 2006/2007). Employees: 10,423 (2006/07). Presence: 46 countries. GRINDAMYL™ FloraFit™

  6. A truly global presence Canada Scarborough  USA Ardsley, NY  Bakersfield, CA  Beloit, WI  Cedar Rapids, IA  Elmsford, NJ  Fairfield, NJ  Madison, WI  New Century Kansas, KS  Palo Alto, CA  Pine Brook, NJ  Rochester, NY  St. Joseph, MI  St. Louis, MO  Terre Haute, IN  Thomson, IL  Argentina Arroyito  Buenos Aires  Brazil Pirapozinho  São Paolo  Chile Pargua  Santiago  Colombia Bogota  Guatemala Guatemala City  Mexico Apatzingán  Guadalajara  México City  Tecoman  Tlalnepantla  Veracruz  Peru Lima  Austria Lenzing  Probsdorf  Vienna  Belgium Brugge  Louvain-La-Neuve  Denmark Brabrand  Copenhagen  Grindsted  Haderslev  Holeby  Nakskov  Nykøbing  Tønder  Finland Hanko  Jämsänkoski  Jokioinen  Kantvik  Kotka  Naantali  Säkylä  Vaasa  France Compiègne  Dangé Saint Romain  Epernon  Landerneau  Melle  Paris  Roncq  Sassenage  Vinay  Germany Anklam  Frankfurt  Königslutter Niebüll  Iceland Reykjavik Italy Granarolo dell'Emilia Milan  Netherlands Leiden  Zaandam  Norway Bryne  Oslo  Portugal Faro  Spain Barcelona  Madrid  Valencia  Sweden Arlöv  Köpingebro  Örtofta  Switzerland Kreuzlingen  UK Beaminster  Lincoln  Marlborough  Oxfordshire Redhill  Stockport  Tullibody  Wellingborough  Croatia Zagreb  CzechRepublic Smirice  Estonia Tallinn Hungary Budapest  Latvia Riga  Lithuania Kedainiai  Panevézys  Vilnius  Poland Olsztyn  Poznan  Warszawa  Romania Bucharest  Russia Moscow  Serbia and Montenegro Beograd  Slovak Republic Bratislava  Ukraine Kiev  Egypt Cairo  SouthAfrica Johannesburg  Cape Town  Australia Sydney  China Anyang  Beijing  Guangzhou  Kunshan  Shanghai  Wuxi  Zhangjiagang  India Haryana  Japan Osaka  Tokyo  Korea Seoul  Malysia Kuala Lumpur  Penang  NewZealand Auckland  Singapore Singapore  Thailand Bangkok  •  Sales office •  Innovation centre • Production plant

  7. .. every 2nd cheese .. every 2nd ice cream .. every 4th loaf of bread Danisco inside ..

  8. Innovation in Danisco: Figures and Philosophy

  9. Innovation statistics – 2006 8050 1200 400 75 131 65 technical service requests customer training activities new ingredient launches proactive concept launches new invention disclosures patent applications with priority Total of 960 patent families And >7000 patents. Ingredients with up to 5 years on the market account for 25% of turnover INN-06/02

  10. Our commitment to innovation 897 employees (FTEs) (July 2007) Research & development579 (65%) Application & customer service318 (35%) 4.3% of annual turnover is invested in innovation (5.6% in ingredients) Total: DKK 874million (€117 million) in 2006/07 10

  11. Innovation – agenda

  12. Innovation philosophy • To have a close dialogue with our customers so our extensive ingredient know-how can be applied in the development of value-adding solutions • To assist our food customers in the development of healthy, safe and tasty food • To develop new ingredients and solutions that meet the present and future demands of our customers and the consumers • To continue our extensive in-house research and development in co-operation with external partners

  13. Knowledge development Partnership with other suppliers to the industry Global collaboration with universities 30 global knowledge teams Knowledge development Customer collaboration Global knowledge data systems Consumer and market trends

  14. Danisco global R&D centres (579 FTEs) Finland Kantvik Sweden Malmö UKRedhill Germany Niebüll The Netherlands Leiden FranceDangé St. Romain MelleParis DenmarkBrabrand Grindsted Nakskov USAKansasMadison Palo Alto Vigo MexicoTecoman SingaporeSingapore

  15. Danisco global knowledge teams

  16. Danisco global knowledge teams Food science • Bakery • Beverages • Confectionery • Culinary • Dairy • Food protection • Frozen desserts • Fruit preparations • Meat, poultry & seafood • Oils & fats

  17. Danisco global knowledge teams Products Food science • Bakery • Beverages • Confectionery • Culinary • Dairy • Food protection • Frozen desserts • Fruit preparations • Meat, poultry & seafood • Oils & fats • Antioxidants • Cultures • Emulsifiers • Enzymes • Food protectants • Sugar • Sweeteners • Textural ingredients

  18. Danisco global knowledge teams (579 FTEs) Food science Products Technologies • Bakery • Beverages • Confectionery • Culinary • Dairy • Food protection • Frozen desserts • Fruit preparations • Meat, poultry & seafood • Oils & fats • Antioxidants • Cultures • Emulsifiers • Enzymes • Food protectants • Sugar • Sweeteners • Textural ingredients • Advanced analysis • Biotechnology • Bio-processing • Health & nutrition • Micro-encapsulation • Physical food science • Powder technology • Probiotics • Process modelling • Protein stability • Sensory analysis • Separation technology

  19. Innovation: Health & nutrition Screening tools Mission: • To develop and document health-promoting ingredients for the food and feed industry Ingredients: • Litesse® • Bifidobacterium 420 • Howaru™ • Betafin® Simulations Animal models Clinical trials and analyses Ingredients with desirable physiological functions EnteromixR research technology for gastrointestinal health - www.enteromix.com

  20. Innovation – from molecule to solutions 20

  21. Competences Needed for Food Innovation in the European Food Sector

  22. Huge global issues in Nutrition 4bn people affected by malnutrition deserve the chance to develop physically & mentally to get more out of life. 50% of world’s population have blood cholesterol that’s too high. 30% of world’s population have blood pressure that’s too high.

  23. ETP Food for Life • Hosted by the European Food Drink Organisation CIAA • Vision document and Strategic Research Agenda based on sound public-private dialog

  24. Communication, Training & Technology Transfer Food Food & Quality & Health Manu- facturing Food Safety - Food & Sustainable Consumer Food Production Food Chain Management European Technology Platform Food for Life • Ensuring that the healthy choice is the easy choice for consumers, • Delivering a healthier diet, • Delivering quality food products, • Assuring safe foods that consumers can trust, • Achieving sustainable food production, • Managing the food chain, Optimising communication, training and technology transfer.

  25. The KEY research needs INFANT BRAIN-FUNCTIONS IMMUNE- & INTESTINAL FUNCTIONS life-stage METABOLIC-FUNCTIONS ELDERLY

  26. Recommendations for the EU regarding innovation • Establish a virtual European nutritional research institute in order to combine the European Excellency • Specific emphasis to research in biomarkers for validating healthiness • Priority to basic research capability in very strong knowledge academies and mechanisms that can foster cross disciplinary research with food and nutritional science

  27. 27 Consumer and lifestyle-driven innovation Trends in consumer behaviour and lifestyle inspire product development. Changes in lifestyle are key drivers • Urbanisation • Health & nutrition • Family focus • Women in employment • Active lifestyle • Snacking • Industrialisation of foods A ”what’s in it for him/her/them” approach leads to consumer positioning

  28. Consumer Science People Techniques Knowlegde Surface Say/Think Explicit Interviews Do Use Observable Observations Know Feel Dream Tacit Co- creation Latent Deep From ”Contextmapping: experiences from practice” Froukje Sleeswijk Visser, et al.

  29. Communication, Training & Technology Transfer Food Food & Quality & Health Manu- facturing Food Safety - Food & Sustainable Consumer Food Production Food Chain Management European Technology Platform Food for Life

  30. Recommendations for the EU regarding innovation • Priority to education of Msc’s and scientists and post graduate education based on basic research and on strategic research • Priority to mechanisms that encourage the flow of employees between the public and the private sector

  31. Innovation and Legislation

  32. Target population for food industries & public healthcare Population numbers Target population for pharma industries Unhealthy Healthy A vision for improving Population Health Green MR and van der Ouderaa F, Nature Pharmacogenomics - 2003

  33. Recommendations for the EU regarding innovation • Encourage harmonization of regulatory systems to prevent grey zone trouble when markets change focus

  34. Recommendations for the EU regarding innovation • Establish a virtual European nutritional research institute in order to combine the European excellency • Priority to basic research capability in very strong knowledge academies and mechanisms that can foster cross disciplinary research with food and nutritional science • Priority to education of Msc’s and scientists and post graduate education based on basic research and strategic research • Priority to mechanisms that encourage the flow of employees between the public and the private sector • Encourage harmonization of regulatory systems to prevent grey zone trouble when markets change focus

  35. Thank you for your attention 35

  36. Bio-based products Where do food ingredients fit in? BIOTECHNOLOGY STARTED WITH BREAD, CHEESE, BEER & WINE

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