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