Diabetes Products and Services

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Diabetes Products and Services

• First Draft 03, 2007

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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

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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
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Dolcera Approach

• The Dolcera team
• Collects and categorizes a large amount of data
  from diverse sources around the world including
  scientific publications, patents, market surveys,
  blogs and images
• 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

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Data Collection and Mining
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Scientific Data Collection

• Science and medicine sources
• 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

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Product Categorization

• Products existing in the market will be
  categorized by
• Prescription medication
• Over-the-counter medication
• Foods natural and synthetic
• Food additives
• For each category, the following information will
  be collected
• Medication substance or active ingredient
• Substance action
• Effect of substance on the body
• Delivery process (e.g. devices)

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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

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Knowledge Map of Science
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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

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Trend Analysis and New Idea Generation
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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

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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

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Idea Implementation Strategy
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Idea Implementation Strategy

• Dolcera team will provide
• 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

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Continuous Updates
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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

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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
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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

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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
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Substitutes for wheat flour

• Wheat flour
• Powdery substance derived by grinding or mashing
  the whole wheat grain
• White flour contains diabetes-causing
  contaminant alloxan Source

Substitutes Application 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
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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 and low glycemic index Bakery products, pastas, rice, snacks, potatoes, sauces, gravies, beverages, soups, casseroles and candies Source
Condensed 6-O-.alpha.-D-glucopyranosyl-fructofu- ranose (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
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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, xanthan gum, and alginate 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
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Products substitute for High fructose corn syrup
Company name Product Key ingredient Image Diabetic application
Fenwicks Inc Cookies Splenda sweetener, a sucralose derived from white sugar. Does not affect the blood sugar levels
Sun-Rype Products Ltd FruitSource Grape juice concentrate and rice syrup Promote heart health and reduce the risk of diabetes and stroke
Wholesome Sweeteners In Sucanat Evaporated sugar cane juice Lower blood pressure, prevent and reverse diabetes
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Products substitute for wheat flour
Company name Product Key ingredient Image Diabetic application
Fabes Oatmeal Cookies Whole grain barley flour Substantially Lower Type - 2 Diabetes
Garden of Life Super Seed Organic seeds, sprouted grains and legumes, abundant in soluble fiber Improve glucose tolerance
Dixie Carb Counters Coconut Macaroonie Cookie Mix Coconut flour -higher fiber content (insoluble and soluble fiber) Low-Carb, Gluten-Free