The document discusses traditional and processed foods in India. It notes that while traditional foods have many nutritional benefits, food processing is necessary to meet rising demands and ensure year-round supply. The challenges are how to provide the goodness of traditional foods through processed foods. The document also discusses India's growing non-communicable disease burden and the role of diet and lifestyle in addressing this. It advocates for balanced, healthy diets and lifestyle changes to reduce diseases like diabetes and heart disease.

2. 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

3. 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

4. Traditional Foods
Less shiny but potentially healthier
Loss of Phytochemical
Diversity due Selection of
Cereals, Fruits and Vegetables
for Appearance and Yield.

5. Food Security
Food Security ‐ Challenges
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?
FAO, 2009

6. 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

7. Food Security ‐ Challenges

8. Emerging Food Trends
Evolving Home Instant
Delivery Model Pick Me Up
Taste &
Mummy ka Magic
Health Bhi
POP will remain
More Experimenting
Supreme
Use of Social Media
Source : Technopak
Indian Palate: Changing Food Habits
& Consumer Behavior

9. Increasing Expenditure for Foods in
India
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 FICCI-BCG report on
'India Food Processing: Mission 2020

10. India – Packaged Food Sector
Report by WAY2WEALTH Securities Pvt. Ltd.
Per capita Consumption of Sweet and Savoury
Snacks by Young India (kg/Year/ percapita)
16.0 14.7
13.0
14.0 11.7
Kg/person/Year
12.0 10.3
9.0
10.0 8.2
8.0
6.0
4.0
2.0
0.0
2005 2006 2007 2008 2009 2010
Source: FLEXNEWS, 2008

11. NCD Trend in India

12. NC Diseases – Global & Indian
Scenario
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
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

13. Obesity –Cause of Other Chronic
Diseases

14. How to reduce load of NCDs
Balanced healthy diet and life style

15. The balanced healthy diet and life style
The balanced healthy diet and life style Evolution of global food demand

16. 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

17. Fat Reduction Toolbox

18. Fat Reduction Toolbox

19. Salt Reduction Toolbox
WHO-recommended
‘5g daily salt intake’
can save 4 million
lives every year

20. Benefits of Whole Grains
Whole grain
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)
Cardiovascular Disease Diabetes
~ 10 clinical trials showed + effect of whole grain on
BGL and insulin sensitivity compared with refined
~ 15 clinical trials showed + effect of whole
starch
grain on TC and LDL compared with refined
starch

21. Touchi Extract Clinical Study:
7.0
Fasting Blood Glucose (mg/dL)
140
Placebo
130 6.5
Placebo
HbA1c(%)
120
6.0
*
110 Touchi Extract
5.5 Touchi Extract *
100 Ingestion period Observation Ingestion period Observation
5.0
0 1 2 3 4 0 1 2 3 4
Test Period (month) Test Period (month)
Fujita et al, 2001, J Nutr.131(8):2105-2108

22. Benefits of Dietary Fibers
Stabilization of
Thickeners –
Control or ice emulsions (fat,
stabilization and Gelatinization
crystals protein or
mouth feel
particles)

23. Potential ‘Functional’ food targets for
weight management and loss
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)

24. 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
Source: Health Focus 2000
• 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)

25. Nutrition Transition: Global
4bn people affected by 50% of world’s population have blood 30% of world’s population have blood
malnutrition deserve the cholesterol that’s too high. pressure that’s too high.
chance to develop physically 2010 – CVD - 89 million deaths in next By 2015 - ~ 2.3 billion adults
& mentally to get more out of 10yrs – Overweight; >700 million will be
life. Diabetes - 80% - live in low and middle obese.
income countries 2005 – Globally, 20 million children <
Diabetes deaths - increase by > 5 years are overweight!
50% in next 10 years.

26. Thank you