Role of Processed Foods & Beverages in National Food & Nutrition Security

April 2016

By - Sunil Adsule

Regulatory Practices :Difficulties in Compliance

Processed Food – PERCEPTIONS TODAY

Organized Food industry is expected to lead the way-

RECENT HEADLINES …………

Press Activism – Trial by Media

Food Science – Food Technology – Food Scientists

o What is Food Science?

Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing

o What is Food Technology ?

Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food

o What does a Food Scientist do?

A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations

Courtesy: Institute of Food Technologists, USA

Food Processing

Food Processing - Evolution

o Hunter– Gatherer

o The world has progressed through hunter–gatherer, agricultural, and industrial stagesto provider of goods and services

• Progression catalyzed by the cultural and social evolution of mankind • Need to solve specific societal issues, such as the need for preservation to free people from foraging

for food, • Need for adequate nutrition via consistent food supply year round. • These forces led to the development of the food industry, which has contributed immensely to the

basis for a healthy human civilization and helped society prosper and flourish

o Agricultural o Industrial

Courtesy: Institute of Food Technologists, USA

Food Processing

• Food Processing is primarily undertaken

• To transform perishable, unpalatable or hardly edible raw material

INTO• Safe, Flavourful, Nutritious, Stable

and Enjoyable food

• It may be considered to include any deliberate change in a food occurring between the point of origin and availability for consumption.

Courtesy: Institute of Food Technologists, USA

FOOD PROCESSING - CRITICAL ROLE

• For centuries, food processing techniques have served useful functions in a progress of mankind

• Led to development of the early Food Industry – Freed people from foraging for food, and ensured adequate nutrition via

consistent food supply year round.

• The Industrial revolution could not have occurred without a food delivery system that allowed – people to leave the farms, – migrate to the cities, and – engage in useful production of goods and services for society.

Courtesy: Institute of Food Technologists, USA

THE STATUS TODAY

• Contemporary food science and technology have contributed greatly by integrating many other disciplines to enhance food safety– Biology, chemistry, physics, engineering, materials science, microbiology,

nutrition, toxicology, biotechnology, genomics, computer science.

• Today, our production-to-consumption food system is complex, and the food is largely safe, tasty, nutritious, diverse, convenient, and less costly and more readily accessible than ever before.

• Food Processing, Food additives & Advances in Technology help make that possible

India : Processed Food Story

• India’s food grain production reached 251.12 million tonnes(MT) in FY15

• India is the world’s second–largest producer of fruits and vegetables, with 91.3 MT of fruits, 163.39 MT of vegetables during 2014-15.

• India enjoys a similar stature in the production of marine products, and meat and poultry.

Food Processing Sector in Food & Nutrition SecuritySource: India Brand Equity Foundation Jan 2016

• India is the single largest producer of milk in the world, with the production estimated at 137.7 MT

• The country’s food processing industry ranks fifth in terms of production, consumption and exports

• Main export destinations for food products have been the Middle East and Southeast Asia

Controversies About Processed Foodo Negative Perceptions

• Uneasiness with Technology• Low level of Science

Literacy• Labeling and Advertising

• Manufacturers taking advantage of food additives / ingredient controversy

• E.g. Only With Natural Flaovurs / Not From Concentrate

o Contributes of NCDs

• Food Industry incorrectly applies knowledge of food science and technology

• To develop processed food that result in poor dietary habits

• Knowledge of sensory appeal help food processors develop product that are preferred over whole food

o Artificiality

• Use chemicals – fertilizers, antibiotics, pesticides

• Use of additives – to enhance perceived quality

• Food Safety Scares• Real • Perceived• Created (by interest

groups)

Courtesy: Institute of Food Technologists, USA

Food – Functional – Emotional - Socialo Food-Functional

• Macronutrients-Energy• Essential Micronutrients

o Food-Emotional• Recreation-Fun• Indulgence-Reward

o Food-Social• Connecting socially• Celebrations

NIN Brain-storming Session – 14th Nov 2014

Brain Storming Session on “Foods for Health”

on 14th November, 2014 at NIN,Hyderabad

• Healthy diet and a Healthy lifestyle are cornerstones of good health and reduced risk for disease

• A healthy lifestyle includes Diet based on – Balance – Variety and – Moderation

coupled with regular Physical Activity commensurate with one’s age, gender and body constitution.

Sources of Food Intake

o Food Cooked @ Home

o Restaurants / Out of Home Consumption

o Processed (Packaged Food)

NIN’s Session Pointed OutCausative Factors -o Increasing consumption of refined cerealso Lack of awareness on usage of sugar, salt and

fat in home cooked foodso Restaurants / Out of Home Consumption

on rise – which is a major factor in relation to food safety

o Lack of physical activity • Low awareness• Non availability of walking / cycling tracks • Playgrounds /study burden leaving less scope

for sports for children

1. The food per se cannot be healthy or unhealthy but

it depends on the contextin which it is consumed and

by whom and in what amounts

2. Build consumer awareness on nutrients to limits and component to

encourage

o Presented at New Delhi WEF Forum – Nov 2014

o Key Findings • India faces the human and economic threat

posed by NCDs• India stands to lose $4.58 trillion before 2030

due to CVDs accounting for $2.17 trillion and Mental Health conditions for $1.03 trillion

• Major risk factors for NCDs in India are Tobacco use, Harmful use of alcohol, Lack of physical activity, Poor diet

Harvard School of Public Health and WEF Report – 2014 on “Economics of Non-Communicable Diseases in India”

Cooked VS Processed/Packaged Food

• Cooking At Home– Short Consumption Span – no requirement for colorants,

flavours, preservatives

• Processed at Factory– Must be stable during shelf life– Ensure rigours of supply chain are met

• Variation quality/ taste of food cooked @home –tolerated

• Variation in quality / taste of processed food– Survival of product in market place – Business continuity for Food Processor

Regulation – As An EnablerBalancing Interests of All Stakeholders

Regulation

Trade & Industry Growth Food Safety

Consumer Concerns

Lifestyle Diseases

Overconsumption

Responsive Ecosystem - Responsible Manufacturer

Regulatory Harmonization under FSSAI

Regulatory Harmonization - Timelines

o Started during erstwhile PFA – 2004-05 onwards

• INS Numbering for Food Additives - GSR 388 • Standards of Confectionery Products - GSR 184• Standards of Fruit & Vegetable Products - GSR 185• Standards of Milk & Milk Products - GSR 356• Nutrition Labelling and QUID for key ingredients – GSR

491/GSR 664

o Integrated Food Bill 2004-05o FSS Act was passed 2006o FSSAI was established 2008o FSS Regulations issued 2010-11o Harmonization with FCS – 2012-15

P F A

Harmonization – Aligning FSSR Standards and Additive Provisions

o FSSAI initiated harmonization exercise in May 2013• Joint exercise – Scientists from Public Sector, Research Institutes, Academia,

Private Sector (Industry)• Formed 80 plus eWGs to develop standards / All Standards reviewed by

FSSAI’s Scientific Panel

o Aligning Vertical Standards – with existing Codex Commodity Standards

o Aliging Horizontal Standards - In parallel worked to align Food Codex Category System with current Food Product Standards from FSSR

o Harmonized Horizontal FCS Additive Standards with GMP Table –operationalized in Dec 2015

o FSSR Food Product (vertical) Standards aligned with Codex to be issued

o FCS provides framework for mapping these harmonized vertical standards

Packaged Drinking Water Story

• Setting Regulations – Policy Mandate• Implementing Regulations – Enforcement• Role of Self Regulation

– 75% of PDW market with 4 brands from a pool of 5000 PDW manufacturers across country• Brand – No Differentiator – since all brands essentially comply with IS 14543 : 2014

– Distribution Strength Yes and No – Since a regional player can do better– Or is it that the standards are too tight and too stringent– Or pricing – it may be negative

– Bigger Brands – created lasting consumer trust

• Policy making should not overtake Enforcement

Consumer Safety – Consumer Information – Balancing Trade

o FSSAI has a significant role to play in ensuring a safe food supply by maintaining robust evidence based processes for developing food standards and responding to food safety issues which enables consumers to make informed choices and maintain public confidence in the safety of foods

Safety First…. – Trade Comes Later….

o Important to harmonize with Global Practices to balance Consumer Safety-Information while ensuring Vibrant Food trade

Harmonization of Regulatory Framework – Policy LevelAdoption Best Practices - Enforcement Level

• Harmonization of Additive Standards – Positive Step

• Consistent Approach in Amending FSSR Standards• Existing Vertical Standards• Proprietary Food Regulation• Labeling and Claims Regulation

• State Enforcement Agencies • Capability Building Programs – Sampling, Analysis,

Inspection

Processed Food Has An Important Role in Food Security

Thank You