innovative technologies for developing speciality foods
TRANSCRIPT
Innovative Technologies for
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
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Food Processing Sector in India Food is the largest consumption category in India...
Food Consumption in IndiaSource: BMI, Q1 2009 & CSO
151.7157.7
168.6180.1 184.4
191.4198
210.3
229.7
0
50
100
150
200
250
2005 2006 2007 2008e 2009f 2010f 2011f 2012f 2013f
CAGR: 5.32%
Significant Opportunity
India as a huge Consumer Market
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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 compared to 11% world average
• All 15 major climates in the world exist in India
• 46 out of 60 soil types exist in India
• 20 agri-climatic regions
• Largest livestock population
• Largest producer of milk
• Largest producer cereals
• Second-largest fruit and vegetable producer
• Among the top five producers worldwide of rice, wheat, groundnuts, tea, coffee, tobacco, spices, sugar and oilseeds.
• Sunshine hours and day length are ideally suited for round the year cultivation
Significant Opportunity
India as a global sourcing hub
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Industry Growth Drivers - DemandUrbanisation, rise in disposable incomes and changing lifestyle and aspirations are
leading to significant demand for processed food…
Increasing Urbanisation – Lifestyle and Aspirations
Increasing Nuclear Families and Working Women
Increasing spends on health foods
Food Processing Demand Drivers
Changing demographics – Rise in disposable incomes
Demand for Functional Foods
Organised Retail and Private Label Penetration
Drivers of Demand …Environment …Food …Individual
SpecialityFood
Income
Lifestyle
DiscerningSociety
Taste
Organic/NaturalProducts
SupportLocal
Producers
Health
QualitySaferFoods
Environmental ProductsAvailabilityTravel & Dining
Out
DecliningHousehold
Size Authenticity
ConvenientLocation
IUFoST, May 26, 2004, Berlin 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.
• 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).
IUFoST, May 26, 2004, Berlin 8
Producing Functional Foods
Addition of one or more components
Food
Concentration of one or more components
Modification of one or more components or its/their bioavailability
Removal of one or more components
Functional Food
NCState
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
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
• 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.”
Innovations leading to Innovative Foods
Dried, Frozen & Canned
Foods
Dehydration, Osmotic drying, Freeze drying, Spray drying, Super heated steam drying, Vacuum drying, Refrigeration, Air Freezing, Cryogenic freezing, NaCl, Sugar
Innovations
Convenience & Ready
to eat Foods
Sterilization, Pasteurization, UHT, Microwave heating, Pulsed electric fields, High pressure technology, Preservatives & Additives, BiosensorsTetra-packaging, Modified atm. packaging, Active & Smart packaging, Cook-in-bags, Informative labelling,Radiation & U.V. processing,
Restructured foodsExtrusion techniques, Iso-electric precipitants, Gelation, Texturization
Functional foodsPrebiotics & Probiotics
Solvent extraction, Supercritical fluid extraction, Biofermentation, Enzyme technology, Emulsification, Sterilization
Innovative foods
Innovative foods
Innovations leading to Innovative Foods
Innovations
SupplementsNutraceuticalsFortified foodsHealth foods
Formulation technology for premixes, Homogenization techniques, Iso-electric precipitation for protein extraction, Extraction technologies for fibers &food nutrients, Technologies for reducing salt, sugar & saturated fats, Artificial sweeteners, Microencapsulation
Imitation foodsUse of alternate raw materials and alternate methodologies, Enzyme technology, Gelation, Texturization
GM FoodsGene modification & Bioengineering
Development of innovative foods have resulted from technologies related to inter-disciplinary approach based on chemistry, physics, biotechnology, bioengineering, nanotechnology, etc.
DehydrationUltra-high temperature
treatmentHigh press. processingExtrusion cookingFat & oil modificationSynthetic food ingredientsFood additivesChemical preservativesUse of hydrophobic solventsUse of polar solvents & alkalis
Processing Critical control points Quality systemsLoss of vitamins &
nutrients Textural changesResidues of chemicals
beyond MRL values Residual solvents Trans fats Lipid oxidation Enzymatic oxidationPoor quality of used
chemicals & solvents Chemical degradation Quality assurance of all raw materials
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
Innovations Critical factors
Innovations & their Critical Factors at Different Stages
Value-add & avoidwastage of the raw foods
Stage
Radiation processing (UV, X-rays & - rays)
Ohmic heatingHigh press. treatmentPulsed electrical fields
Shelf-life Excess radiation dose Electrolytic reactions Enzymatic reactions Degradation products
Studies for dose optimization for radiation processing Electric fields to be applied Shelf-life studies under accelerated conditions
Innovations Critical factorsStage
Innovations & their Critical Factors at Different Stages
Preserve the food for a longer periodon the shelf
Innovations Critical factors Texturization, Emulsification &
Homogenization Fortification technologies Microwave heating
Consumer Product quality Product safety Hygiene Nutrition 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
Stage
Innovations & their Critical Factors at Different Stages
Safe & quality food consumed in a hygienic manner
•Iodised Salt was used in the United States beforeWorld War II•Niacin has been added to bread in the USA since1938•Vitamin D was added to margarine in Denmark inearly 50’s•Vitamin A & D were added to Vanaspati(hydrogenated Vegetable Oil) in india since 1954 asper mandate•Folic acid was added to bread for preventing neuraltube defects in infants in 60’s
History of Food Fortification
•Food Fortification costs are very high• Food Fortification changes colour, flavour, textureof foods• Food Fortification needs expensive equipments• Food Fortification may increase risk of toxicity oroverdosing of vitamins• Food Fortification is not a long term strategy fordelivering the nutrients• Food Fortification requires specialised trainedmanpower• Food Fortification is a commercial gimmick for foodindustry
Myths of Food Fortification
Technologies for Food Fortification1. It requires uniform mixing of micronutrients into
the t e food product being processed whether it’s adry powder mixing, oily product blending orwater-miscible liquid blending2. Dosing equipment like dosing meters are requiredto be installed for online continuous productionplants3. Measured quantity of fortificant can be added tobatches of food product during processing4. In case of spray drying process food fortificantscan be added to the slurry before spray drying5. For Fortification of items like sugar and ricespecial technologies have been developed
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
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 tospaceships to have longer shelf life of more than 2 years•Encapsulated vitamins for dietary supplements;•Micelle systems for low-fat foods.
‘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
•Fortified Cholesterol reducing butter
New Fortified Foods Ideas
•FortifiedTexturised Veg Protein
•Fortified Meat Analogues Tofu
•Fortified Mycoproteins for burger fillets
Fortified EncapsulatedJelly beans
New Fortified Foods Ideas
Fortified SportsEnergy bars
Fortified Breads using encapsulatedleavening agents