emerging foods trends

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  • PRESENTED TO : PRESENTED BY : Prof. (Dr.) Ramesh Chandra Madhav Kumar Dean WSFDT, SHIATS PID No: 13MSFT002 ADVISOR: Er. Parimita SEM.: IVth (Asst. Prof.) WFSDT 2015

    WARNER SCHOOL OF FOOD & DAIRY TECHNOLOGYSAM HIGGINBOTTOM INSTITUTE OF AGRICULTURE, TECHNOLOGY & SCIENCES (DEEMED TO BE UNIVERSITY) ALLAHABAD (U.P.)

    *

  • WELCOME

  • Introduction Nutraceutical food Organic food G.M. & Nano food Conclusion References

  • INTRODUCTIONThe Food market has seen a trend towards healthy issues in the past decade. India is the second largest producer of food (next to China i.e. The Food Industry has a turnover of Rs. 2, 50,000 crores & account for 26% of GDP of India) [1].

  • ContThe Development of new foods is driven by concerns over by concerns over rising obesity rates & appeals to the food industry to provide healthier products [2]. In aging societies, improving health-related quality of life is seen as crucial. Food producers have developed foods with additional health properties commonly known as functional foods. Functional foods, pharma foods, designer foods & nutraceuticals are synonymous for food that can prevent & treat diseases.

  • The Term Nutraceutical consists of two words Nutrition & Pharmaceutical. Stephen DeFelice, Chairman, and Foundation coined it for Innovation in Medicine (FIM). nutraceuticals also denotes any food component that has the potential to cure disease. .This need has lead to one of the fastest growing food sectors with a compound annual growth rate of 8.6% in 10 years to 2012 [4].

  • Global nutraceutical market is estimated to be US $ 117 billion.

    India has only 1% share which amounts to 44 billion only.

    However the growth rate of Indian nutraceutical market is 18% p.a. & is estimated to cross 200 billion US $ by 2016.

    Globally USA, Japan & EU are the major market of nutraceutical with an estimated share of 36,22 & 21 % respectively.

  • The emergence of new market segment called health & wellness reached a global value of US$625 billion in 2012. This Segment incorporates fortified functional food, better for you food & beverage (BFY), naturally healthy (NH) foods, products catering to food intolerance, vitamins & dietary supplements, traditional herbal products, slimming products & sports nutrition [7]. International standers & nutritional laws on nutrition & health claims have been put in force in order to harmonies & control the truthful communication of such added nutritional value or health effects [3].

  • Parallel to the trends towards healthier foods, a trend towards more environmentally friendly or green food product has emerged [1].The word organic refers to the way farmers grow & process agricultural products, such as fruits, vegetables, grains, dairy products & meat . Organic food is commonly assumed to be more natural, an assumption which is amongst others based on its production principle & standers [5].

    Goat, Erythromycin-5 days (meat), 4 days (milk)OTC, 29 days (meat) and 6 days (milk)*

  • Nutritional issues Macronutrients

    Protein, fat, carbohydrates and caloriesMicronutrients

    Vitamin - A, B1, B2, C, D, EMinerals

    Fe, Ca, P, ZnSynthetic sweeteners

    Saccharin, Aspartame, Acesulfame-K, Sorbitol, Mannitol, XylitolNutrition labeling

    Health claims, nutrition claims, foods for special dietary uses

  • Cont

  • Genetically modified organisms (GMOS) are defined as those in which the genetic material is altered in a way that does not occur naturally by mating or natural recombination.

    Food & feed, which contain or consist of such GMOs or are produced from GMOs, are called genetically modified (GM) food or feed.

    The whole idea behind genetic modification is to make a plant to make it more nutritious, more resistant to herbicides, pests or disease or more heat & drought tolerant.

    The first GM crops were corn, soybeans & cottons, which were altered to control weeds & insects. There are GM ingredients in processed foods in particular, because the food processing industry uses large quantities of corn & soya.

  • Nanotechnology involves restructuring things at the atomic or molecule level. The word nano comes from the Greek for dwarf, & it refers to sometime with the size of 0.1 to 100 nanometers (the size of a virus).

    Nanotechnology in the food chain can be used for instance during the cultivation, production, processing or packaging of food.

    The Purpose is to improve food safety, enhance nutrition, flavor & cut costs & Food is called a nanofood when nanoparticles produces by nanotechnology are used in its cultivation or processing.

  • Currently nanoproducts can be found in some canola oils, slim shakes, breads, additives & supplements, lemonades & juices, margarines, packaging products & coatings.

    Nanofoods promise the ability to customize foods to individuals nutritional needs & tastes (for e.g. by containing medicines or flavors or colors).

    Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, & even release preservatives to extend the life of the food in the package.

  • CONCLUSION Consumers might welcome new technology & their benefits from GMOs & nanofoods but they also have concerns about risks for health & the environment that must be accepted & understood. Labeling of all nanofoods & that have been genetically modified or that use genetically modified organisms during growing, production or packaging is one way of giving consumers the freedom of choice.

  • REFERANCE1. Aschemann-Witzel J, Maroscheck N and Hamm U (2013). Are organic consumers preferring or avoiding foods with nutritionand health claims? Food Quality and Preference 30 : 687. 2. Bigliardi B and Galati F(2013).Innovation trends in the food industry: The case of functional foods. Trends in Food Science & Technology1-12. 3. Codex Alimentarius Commission 2004. www.codexalimentarius.org

  • 4. Euromonitor (2010). Navigating well being: today and tomorrow in functional food and drinks-world. 2011. www.euromonitor.com. 5. IFOAM (2012). International Federation of Organic Agriculture Movements.www.ifoam.org/. 6. ILSI Europe (2013). International Life Science Institute. www.ilsi.org/Europe/. 7. Rao S K, John G, Ray W and Alan W (2013). Functional food product development Opportunities and challenges for food manufacturers. Trends in Food Science & Technology30: 27-37.

    Cont..

  • Thank You All

    *Goat, Erythromycin-5 days (meat), 4 days (milk)OTC, 29 days (meat) and 6 days (milk)*