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Innovative technologies for developing Speciality Foods

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Innovative technologies for developing Speciality Foods

  1. 1. Innovative Technologies f or Developing Specialty Food Using Minor Foods and Development of Specialty Foods   Ms.Stella Mariem, Faculty,  Dept. of  Food Technology, College of Dairy and  Food Science Technology, MPUAT,  Udaipur
  2. 2. Food Processing Sector in India Food is the largest consumption category in India... Food Consumption in India C A G R : 5 .3 2 % 250 So urce: B M I, Q12009 & CSO 229.7 210.3 198 200 191.4 184.4 180.1 168.6 157.7 151.7 150 100 50 0 2005 2006 2007 2008e 2009f 2010f 201 f 1 2012f 2013f Significant Opportunity India as a huge Consumer Market 2
  3. 3. Food Processing Sector in India India has huge supply advantages due to diverse agro-climatic conditions and wide ranging raw material base… • 52% cultivable land • Largest livestock compared to 11% population world average • All 15 major • Largest producer of climates in the milk world exist in India • 46 out of 60 soil • Largest producer Significant Opportunity types exist in India cereals India as a global sourcing hub • Second-largest fruit • 20 agri-climatic and vegetable regions producer • Sunshine hours and day length are • Among the top five producers worldwide ideally suited for of rice, wheat, groundnuts, tea, coffee, round the year tobacco, spices, sugar and oilseeds. cultivation 3
  4. 4. Industry Growth Drivers - Demand Urbanisation, rise in disposable incomes and changing lifestyle and aspirations are leading to significant demand for processed food… Increasing spends on health foods Increasing Urbanisation Increasing Nuclear – Lifestyle and Families and Working Aspirations Women Food Processing  Demand Drivers Changing demographics Demand for Functional – Rise in disposable Foods incomes Organised Retail and Private Label Penetration 4
  5. 5. Drivers of Demand …Environment …Food …Individual Discerning Organic/Natural Income Products Society Health Taste Lifestyle Quality Speciality Safer Declining Food Support Foods Household Local Size Authenticity Producers Environmental Travel & Dining Convenient Availability Location Products Out
  6. 6. Definition of  Functional Foods ILSI – Definition A food is a functional food if it has clearly been documented that it has one or more properties beneficial to human health by improving the state of health or reducing health risks in addition to its nutritional value. IUFoST, May 26, 2004, Berlin 6
  7. 7. • Functional foods, according to their generally accepted definition, are foods including whole foods and fortified, enriched, or enhanced foods or dietary components that may reduce the risk of chronic disease and provide a health and physiological benefit beyond the traditional nutrients it contains(2).
  8. 8. Producing  Functional Foods Addition of one or Removal of one or more components more components Food Functional Food Concentration of one Modification of one or or more components more components or its/their bioavailability IUFoST, May 26, 2004, Berlin 8
  9. 9. Herbal Foods • Botanicals must be correctly identified • Be sure that the herb is a food and that you are using the proper part or preparation • Herbs are to be produced under proper agronomic conditions • Use dried herbs in formulations with oil or properly acidify them first NCState
  10. 10. Dietary Supplements and Nutriceuticals • Dietary Supplement and Health Act of 1984 defines dietary supplements • Dietary supplements are not foods and cannot be represented for use as a sole item of a meal or of a diet • Deemed a food, but excluded from food additive safety and approval requirements when properly labeled NCState
  11. 11. • Nutraceutical can be defined as “ A food or part of food or nutrient, that provides health benefits, including the prevention and treatment of a disease.”
  12. 12. Innovations leading to Innovative Foods Innovations Innovative foods Dehydration, Osmotic drying, Freeze drying, Spray drying, Super heated steam drying, Vacuum drying, Refrigeration, Air Freezing, Dried, Frozen & Canned Cryogenic freezing, NaCl, Sugar Foods Sterilization, Pasteurization, UHT, Microwave heating, Pulsed electric fields, High pressure technology, Preservatives & Additives, Biosensors Convenience & Ready Tetra-packaging, Modified atm. packaging, Active & Smart to eat Foods packaging, Cook-in-bags, Informative labelling, Radiation & U.V. processing, Extrusion techniques, Iso-electric precipitants, Gelation,  Restructured foods Texturization Solvent extraction, Supercritical fluid extraction, Biofermentation, Functional foods Enzyme technology, Emulsification, Sterilization Prebiotics & Probiotics
  13. 13. Innovations leading to Innovative Foods Innovations Innovative foods Formulation technology for premixes, Homogenization techniques, Iso-electric precipitation for protein extraction, Supplements Extraction technologies for fibers &food nutrients, Nutraceuticals Technologies for reducing salt, sugar & saturated fats, Artificial Fortified foods sweeteners, Microencapsulation Health foods Use of alternate raw materials and alternate methodologies, Enzyme technology, Gelation, Texturization  Imitation foods Gene modification & Bioengineering  GM Foods  Development of innovative foods have resulted from technologies related to inter- disciplinary approach based on chemistry, physics, biotechnology, bioengineering, nanotechnology, etc.
  14. 14. Innovations & their Critical Factors at Different Stages Stage Innovations Critical factors  Dehydration  Critical control points Processing  Ultra-high temperature  Quality systems treatment Loss of vitamins & Value-add & avoid  High press. processing  Extrusion cooking nutrients wastage of  Textural changes the raw foods  Fat & oil modification  Synthetic food ingredients Residues of chemicals  Food additives beyond MRL values  Chemical preservatives  Residual solvents  Use of hydrophobic solvents Trans fats  Use of polar solvents & alkalis Lipid oxidation   Enzymatic oxidation Poor quality of used chemicals & solvents  Quality assurance of all raw materials  Chemical degradation  All processes to be validated  Use of process controls and online sensors  Need for capability building & skill development  Infrastructure development  HACCP & other quality systems to be in place
  15. 15. Innovations & their Critical Factors at Different Stages Stage Innovations Critical factors Shelf-life Radiation processing (UV, X-  Excess radiation dose rays & γ - rays)  Electrolytic reactions Ohmic heating  Enzymatic reactions Preserve the food for a longer period High press. treatment  Degradation products on the shelf Pulsed electrical fields  Studies for dose optimization for radiation processing  Electric fields to be applied  Shelf-life studies under accelerated conditions
  16. 16. Innovations & their Critical Factors at Different Stages Stage Innovations Critical factors  Texturization, Emulsification &  Product quality Consumer Homogenization  Product safety  Fortification technologies Safe & quality  Hygiene  Microwave heating food consumed  Nutrition in a hygienic manner  Sensory appeal  Product awareness amongst consumers  Studies for bioavailability of nutrients during processing and storage  Ensure stability of the product  Stringent quality monitoring  Abiding regulatory norms  Scientific information gathering and analysis  Development of capability & infrastructure for monitoring quality & safety of food products  Management of food safety crisis  Success & failure of the product is determined by the critical factors  Critical factor at each step characterizes a new product development from conceptualization of an idea to commercialization of product
  17. 17. History of Food Fortification •Iodised Salt was used in the United States before World War II •Niacin has been added to bread in the USA since 1938 •Vitamin D was added to margarine in Denmark in early 50’s •Vitamin A & D were added to Vanaspati (hydrogenated Vegetable Oil) in india since 1954 as per mandate •Folic acid was added to bread for preventing neural tube defects in infants in 60’s
  18. 18. Myths of Food Fortification •Food Fortification costs are very high • Food Fortification changes colour, flavour, texture of foods • Food Fortification needs expensive equipments • Food Fortification may increase risk of toxicity or overdosing of vitamins • Food Fortification is not a long term strategy for delivering the nutrients • Food Fortification requires specialised trained manpower • Food Fortification is a commercial gimmick for food industry
  19. 19. Technologies for Food Fortification 1. It requires uniform mixing of micronutrients into the t e food product being processed whether it’s a dry powder mixing, oily product blending or water-miscible liquid blending 2. Dosing equipment like dosing meters are required to be installed for online continuous production plants 3. Measured quantity of fortificant can be added to batches of food product during processing 4. In case of spray drying process food fortificants can be added to the slurry before spray drying 5. For Fortification of items like sugar and rice special technologies have been developed
  20. 20. Current status of Food Fortification Processed foods •Fruit Juices, Nectars:Vitamin A, C, • Powder Soft Drink Conc.: Vitamins A,D3,E, C • Noodles, pasta, extruded snacks : B Comp with Vit C • Biscuits, Breads, confectionery :B Comp with Vit C • Jams, Jellies, Seasonings : Vitamins A, D3, E, C • Milk products like yogurts, flavoured milk, ice cream: Vitamins A,D3, B Complex
  21. 21. Technologies of future Food Fortification: 2010 to 2020 •Nanotechnology : to produce designer foods •Biotechnology : to produce foods with probiotics •Microencapsulation :controlled release of vitamins & flavours •Colloidal technology : for creating food gels and sols •Techno foods : nutritional paste form, texturised form •Space Food Technologies: for transporting foods to spaceships to have longer shelf life of more than 2 years •Encapsulated vitamins for dietary supplements; •Micelle systems for low-fat foods.
  22. 22. ‘Smart Foods’ Fortification: 2010 to 2020 •Modified starch (eg instant dessert mix that uses cold milk) • Genetically modified foods • Anti-oxidants Tocopherol & Ascorbyl Palmitate • Modified enzymes, e.g. chymosin • Pre & Probiotic yoghurts/drinks • Meat analogues, eg: textured vegetable protein (TVP), myco-protein and tofu • functional foods, eg: cholesterol lowering spread
  23. 23. New Fortified Foods Ideas •Fortified Cholesterol reducing butter •FortifiedTexturised Veg Protein •Fortified Meat Analogues Tofu •Fortified Mycoproteins for burger fillets
  24. 24. New Fortified Foods Ideas Fortified Encapsulated Jelly beans Fortified Sports Energy bars Fortified Breads using encapsulated leavening agents

Hinweis der Redaktion

  • "Food and nutrition professionals are uniquely qualified to interpret scientific findings on functional foods and translate such findings into practical dietary applications for consumers, other health professionals, policy makers, and the media," they said.

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