Download Diabetes Products and Services

Diabetes Products
and Services
First Draft: 03, 2007
Client Brief
1. Summarize the science and scientific developments in
the diabetes area
2. Track patents and emerging technologies for solutions
to help pre-diabetics and diabetics
3. Track products and services currently available for
diabetics (and pre-diabetics) in the market
4. Provide ongoing monitoring and updates for
developments in the area
Dolcera Approach
Data collection and mining
1. Scientific and technological trend
data collection
2. Product categorization
3. Demographic, market and regional
trend data
Scientific knowledge mapping
1. Develop thorough understanding of
the science of the condition
2. Map current scientific and product
developments on to the knowledge map
Continuous updates
Idea development
1. Test technical feasibility of ideas
2. Create implementation strategies
3. Develop ideas and make them lab-ready
4. Create excitement for new ideas
Trend analysis and
new idea generation
1. Correlate technical trends with scientific
research results
2. Identify successful compositions
3. Find the white spaces based on scientific
data and generate new ideas
Dolcera Approach
The Dolcera team
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Collects and categorizes a large amount of data from diverse
sources around the world including scientific publications,
patents, market surveys, blogs and images
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Develops a knowledge map of the science and maps current
developments on to the knowledge map
•
Analyzes the trends and identifies white spaces and innovation
opportunities
•
Generates new ideas based on the trends and helps implement
new ideas
Data Collection and Mining
Scientific Data Collection
Science and medicine sources
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Patent databases worldwide
SCIRUS
Google Scholar
Medline, PubMed, Medscape and
other medical databases
• Clinical trial data from FDA and
commercial agencies
Product formulation and chemical structure sources
• Product surveys
• Dietary research
• STN
Product Categorization
Products existing in the market will be categorized by
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•
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Prescription medication
Over-the-counter medication
Foods: natural and synthetic
Food additives
For each category, the following information will be
collected
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Medication substance or active ingredient
Substance action
Effect of substance on the body
Delivery process (e.g. devices)
Social, Market and Regional Trends
Sociocultural trends
• Consumer trend surveys
• Dietary trends
• Data sources: Google, Flickr and Blogs
Market trends
• Market surveys (AC Nielsen etc.)
• Data from related markets such as pharmaceutical industry
• Branded diet plans
Regional trends
• Identify local products, local traits, and local preferences
• Traditional products such as herbal medicines
• Dietary preferences by geography
Knowledge Map of Science
Knowledge Map Development
Overview
• Types of diabetes
• Signs, symptoms, risk factors
Biochemistry
• Molecular biology
• Metabolic pathways analysis
• Hormonal influences
Mechanisms of action
• Effect of mature on metabolic pathways and on hormones
• Predicted effect of experimental compositions
• Potential white spaces
Trend Analysis and New Idea Generation
Example of Trends
Mechanism of action of
currently available products
• Increase insulin
• Increase sensitivity to
insulin
• Delay absorption of
glucose
• Decrease the amount of
glucose released from the
liver
• Slow gastric emptying
• Lower glycemic index
Whitespace Analysis Example
Current areas of focus
• Medication
• Diet regulation
Diet regulation approach
• Increase low glycemic substitute for the existing food products
and altering the taste and flavor to adjust for the same
• Delay glucose absorption by delaying digestion by adding more
soluble fibers in the diet
• Use low Glycemic Index (GI) substitutes
• Hypothesize methods to decrease the GI of common food
products
Idea Implementation Strategy
Idea Implementation Strategy
Dolcera team will provide
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List of compositions and food products
Provide patents and publications to support new ideas
Develop the “virtual products” that could be marketed
Identify technical and market challenges for the “virtual products”
Continuous Updates
Interesting findings
1. Drinking Coffee Helps Lower the Chance of Getting of
Type 2 Diabetes - 12-18-2006
2. Eating a Diet High in Fiber Helps Prevent Gestational
Diabetes - 10-31-2006
3. Coffee and Green Tea May Help Prevent Type 2
Diabetes - 05-24-2006
Dolcera Approach
Data collection and mining
1. Scientific and technological trend
data collection
2. Product categorization
3. Demographic, market and regional
trend data
Scientific knowledge mapping
1. Develop thorough understanding of
the science of the condition
2. Map current scientific and product
developments on to the knowledge map
Continuous updates
Idea development
1. Test technical feasibility of ideas
2. Create implementation strategies
3. Develop ideas and make them lab-ready
4. Create excitement for new ideas
Trend analysis and
new idea generation
1. Correlate technical trends with scientific
research results
2. Identify successful compositions
3. Find the white spaces based on scientific
data and generate new ideas
Key ingredient of Oreo cookies
• Base cake dough
• High fructose corn syrup 
• Dutch cocoa (processed with alkali)
• Pure chocolate liquor
• Wheat flour 
• Niacin
• Reduced iron
• Thiamin mononitrate [vitamin B1]
• Riboflavin [vitamin B2]
• Folic acid
• Partially hydrogenated soybean oil
• Baking soda
• Cornstarch
• Salt
• Soy lecithin (emulsifier)
• Vanillin - an artificial flavor
Substitutes for High fructose corn syrup
High fructose corn syrup
• Contains 55 percent sucrose, which requires insulin to metabolize.
• It has very high glycemic index
Substitutes
Sources
Taste
Sources
Stevia rebaudiana
South American shrub
Sweet
Source
Amasake
Traditional Japanese product
Sweet
Source
Barley malt
Slow-digesting sweetener made from sprouted
barley
Rich, roasted taste
Source
Brown rice syrup
Naturally processed sweetener, made from
sprouted brown rice
Sweet and mild,
buttery flavor
Source
Date sugar
Powder made from dried, ground dates
Sweet
Source
FruitSource®
Grape juice concentrate and rice syrup
Sunny, bright taste
Source
Maple syrup
Boiled sap of sugar maple trees
Sweet
Source
Sucanat®
Branded ingredient made from evaporated sugar
cane juice
Rich sweet taste
Source
Substitutes for wheat flour
Wheat flour
• Powdery substance derived by grinding or mashing the whole wheat grain
• White flour contains diabetes-causing contaminant alloxan
Substitutes
Application
Source
Fiber content
Sources
Barley, oats, rye
Substantially Lower Type 2
Diabetes
High in soluble fiber
Source
Coconut Flour
Low-Carb, Gluten-Free
Higher fiber content (insoluble
and soluble fiber)
Source
Buckwheat
Gluten-Free
High soluble fiber
Source
Amaranth
Gluten-Free
3 time higher fiber content
Source
Ground flaxseeds
High in Omega 3 fatty acids,
fibre and manganese.
High soluble fiber content
Source
Whole grain flours
Low glycemic index –
contains wheat bran
Soluble fibers
Source
Super Seed™
Improve glucose tolerance
Abundant in mucilaginous
soluble fiber
Source
Mitigation - High fructose corn syrup
High fructose corn syrup
Increased consumption of high-fructose corn syrup resulting in depletion of
chromium in the body, which is important in helping glucose pass from the
bloodstream into the cells
Mitigators
Application
Food type
Source
Chromium
Helps cells respond properly
to naturally produced insulin
Cookies
Source
Dilution approach
Cost effective
glycemic index
low
Bakery products, pastas, rice, snacks,
potatoes, sauces, gravies, beverages,
soups, casseroles and candies
Source
Condensed 6-O-.alpha.-Dglucopyranosyl-fructofuranose (palatinose)
Reduced digestion and low
glycemic index
Milk products, baked goods, sandwich
spreads, margarine products, cooking oils,
instant products, beverages, chocolates,
hard caramels, soft caramels, chewing gum,
coated tablets, fondant products, jelly
products, etc.
Source
Gamma-cyclodextrin
Reduce insulin intolerance
and postprandial insulin
secretion
Snacks, cookies
Source
and
Mitigation – Wheat flour
Wheat flour
Ingredients can be combined with regular wheat four mitigating its adverse
effects by lowering glycemic index and slowing digestion
Mitigators
Application
Food type
Source
Crosslinked or inhibited
starch
with
sodium
trimetaphosphate
(STMP)
and/or
sodium
tripolyphosphate (STPP)
Slowly digestible
Crackers, breads, muffins, bagels, biscuits,
cookies, pie crusts, and cakes; bars, pizza,
pasta, dressings, pie fillings, sauces, gravies;
lite syrups; puddings; custards; yogurts; sour
creams; beverages, including dairy-based
beverages;
glazes;
condiments,
confectioneries and gums; and soups.
Source
Soluble viscous fiber in a
solid crisp matrix (guar gum)
Delays stomach emptying,
and thus delays or limits
glucose absorption
Snack or meal
Source
Glucomannan,
gum, and alginate
xanthan
Low
glycemic
index,
Promoting satiety, promoting
weight loss
Food product (dietary supplement or meal
replacement)
Source
Xanthan,
carragenan,
acetan, guar, or xyloglucana
Slow digestion, reducing
blood glucose, reducing
postprandial blood glucose
Food such as a biscuit
Source
Products substitute for High fructose
corn syrup
Company name
Fenwicks Inc
Sun-Rype
Products Ltd
Wholesome
Sweeteners In
Product
Cookies
FruitSource®
Sucanat®
Key ingredient
Image
Diabetic application
Splenda
sweetener,
a
sucralose
derived
from
white sugar.
Does not affect the
blood sugar levels
Grape
juice
concentrate and
rice syrup
Promote heart health
and reduce the risk of
diabetes and stroke
Evaporated
sugar cane juice
Lower
blood
pressure,
prevent
and reverse diabetes
Products substitute for wheat flour
Company name
Product
Key ingredient
Image
Diabetic
application
Fabes
Oatmeal Cookies
Whole
barley flour
grain
Substantially
Lower Type - 2
Diabetes
Garden of Life
Super Seed™
Organic
seeds,
sprouted
grains
and
legumes,
abundant
in
soluble fiber
Improve glucose
tolerance
Dixie
Counters
Coconut
Macaroonie
Cookie Mix
Coconut flour higher
fiber
content (insoluble
and soluble fiber)
Low-Carb, GlutenFree
Carb