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Food for Health - From Traditional Foods to Processed Foods


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From the International Life Sciences Institute Conference, 2011

Published in: Food
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Food for Health - From Traditional Foods to Processed Foods

  1. 1. Overview • Introduction to Traditional & Processed Foods • Consumer Trends : Diet & Lifestyle • NCD Trends in India • Role of Healthy Diet and lifestyle on NCD’s • Reducing Fat & Salt in Food Products • Functional Food Opportunities • Tackling Nutritional Transition in India – Role of Processed Foods
  2. 2. Traditional Foods • Long History of Use • Evolution and Adaptation with Geo-Climatic Conditions • Seasonal Variation • Rich source of essential Nutrients & Phytochemicals • Often part of Traditional Medicinal System
  3. 3. Traditional Foods Less shiny but potentially healthier Loss of Phytochemical Diversity due Selection of Cereals, Fruits and Vegetables for Appearance and Yield.
  4. 4. FAO, 2009 Food Security  ‐ ChallengesFood Security World Population would be about 9 Billion in 2050 Need enough food for this population and hence high yielding varieties would be essential Need to preserve food to ensure around the year supply hence food processing would be essential. Challenge – How do we give ‘goodness of traditional food through Processed Foods?
  5. 5. Need for Processing the Foods Increased shelf life of food‐ preservation in large quantity to  cater to huge  food demand Convenient, easy‐to‐cook, and ready‐to‐eat foods makes  appealing to consumer Phytates are reduced during processing Processing techniques to reduce toxicity (cyanide in Cassava)  and anti nutrients and allergens Food –processing and preparation practices to enhance the  bioavailability of micronutrients in plant‐ based diets
  6. 6. Food Security  ‐ Challenges
  7. 7. Emerging Food Trends Mummy ka Magic Evolving Home Delivery Model Taste & Health Bhi Instant Pick Me Up More Experimenting Use of Social Media POP will remain Supreme Source : Technopak Indian Palate: Changing Food Habits & Consumer Behavior
  8. 8. Increasing Expenditure for Foods in India FICCI-BCG report on 'India Food Processing: Mission 2020 Foods Foods • Rising household incomes, increasing urbanisations and prevalence of nuclear familiars • A new breed of consumers exposed to the concept of brands and having a higher propensity to spend • Currently 20% of food consumed are processed – expected to 35% by 2020 • Only 6% of agricultural produce in India is properly processed
  9. 9. India – Packaged Food Sector Source: FLEXNEWS, 2008 Per capita Consumption of Sweet and Savoury Snacks by Young India (kg/Year/ percapita) 8.2 9.0 10.3 11.7 13.0 14.7 0.0 2.0 4.0 6.0 8.0 10.0 12.0 14.0 16.0 2005 2006 2007 2008 2009 2010 Kg/person/Year Report by WAY2WEALTH Securities Pvt. Ltd.
  10. 10. NCD Trend in India
  11. 11. NC Diseases – Global & Indian Scenario WHO estimates by 2015, India is set to lose a massive 237 billion USD, in national income as a result of diabetes, heart disease and stroke WHO estimates by 2015, India is set to lose a massive 237 billion USD, in national income as a result of diabetes, heart disease and stroke By 2025, it is predicted that over 400 million people in Asia will have developed diabetes or impaired glucose tolerance!! By 2025, it is predicted that over 400 million people in Asia will have developed diabetes or impaired glucose tolerance!! 2011 2025 Source: Diabetes Atlas International Diabetes Federation
  12. 12. Obesity –Cause of Other Chronic Diseases
  13. 13. How to reduce load of NCDs Balanced healthy diet and life style
  14. 14. Evolution of global food demandThe balanced healthy diet and life style The balanced healthy diet and life style
  15. 15. Products Benchmarked Based on International Dietary Guidelines (WHO/FAO) all major Food Companies benchmark products on • Saturated Fat • Trans Fat • Sodium • Sugar Total reductions in Global Unilever portfolio • Trans fat : > 30, 370 tons • Saturated fat: > 18,000 tons • Sodium : > 3,640 tons • Sugar : > 37,000 tons
  16. 16. Fat Reduction Toolbox
  17. 17. Fat Reduction Toolbox
  18. 18. Salt Reduction Toolbox WHO-recommended ‘5g daily salt intake’ can save 4 million lives every year
  19. 19. Cardiovascular Disease Diabetes ~ 15 clinical trials showed + effect of whole grain on TC and LDL compared with refined starch ~ 10 clinical trials showed + effect of whole grain on BGL and insulin sensitivity compared with refined starch Endosperm rich in refined high GI starch Bran rich in dietary fiber which lowers GI Germ rich in micronutrients Glycemic Index claims validated through in-vivo testing (clinical) Whole grain Benefits of Whole Grains
  20. 20. Touchi Extract Clinical Study: 5.0 5.5 6.0 6.5 7.0 * 3210 4 * 3210 4 100 110 120 130 140 Ingestion period Observation Test Period (month) Touchi Extract Placebo FastingBloodGlucose(mg/dL) HbA1c(%) Ingestion period Test Period (month) Placebo Observation Touchi Extract Fujita et al, 2001, J Nutr.131(8):2105-2108
  21. 21. Benefits of Dietary Fibers Thickeners – stabilization and mouth feel Gelatinization Control or ice crystals Stabilization of emulsions (fat, protein or particles)
  22. 22. Reduce energy intake - Enhanced satiety or food intake control - Gut action - Post-absorptive (metabolic or central) action Interfere with energy uptake - Reduced absorption -> excretory loss - Lipase, amylase inhibition - Fat ‘trapping’, insoluble complexes, soaps - Fat or CHO modification - Probiotics? Alter energy metabolism - Thermogenesis - Substrate delivery/oxidation - Nutrient partitioning (fat:lean) Potential ‘Functional’ food targets for weight management and loss
  23. 23. Need to Drive Taste and Health Together Consumers won't accept compromises for health --> TASTE and convenience are key • 57% rarely or never give up good taste for health benefits • 42% rarely or never give up convenience for health benefits Sweet spot can be achieved by : • Reduction of unhealthy ingredients (salts, trans fat, and sugars) • Addition of functional ingredients (structurants, actives, and taste enhancers) Source: Health Focus 2000
  24. 24. 4bn people affected by malnutrition deserve the chance to develop physically & mentally to get more out of life. 50% of world’s population have blood cholesterol that’s too high. 2010 – CVD - 89 million deaths in next 10yrs – Diabetes - 80% - live in low and middle income countries Diabetes deaths - increase by > 50% in next 10 years. 30% of world’s population have blood pressure that’s too high. By 2015 - ~ 2.3 billion adults Overweight; >700 million will be obese. 2005 – Globally, 20 million children < 5 years are overweight! Nutrition Transition: Global
  25. 25. Thank you
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