This document discusses food innovation, focusing on driving forces, critical factors, and opportunities/challenges for ASEAN and developing countries. The key points are: 1. Food innovation is driven by factors across production, processing, marketing, and consumer stages aimed at increasing productivity and reducing losses while meeting consumer demands. 2. Innovations must consider critical factors at each stage including safety, quality assurance, infrastructure and skills development. 3. Opportunities exist for ASEAN/developing countries in functional foods, traditional knowledge, and favorable agriculture but challenges include sustainability, regulations, and malnutrition. 4. Addressing these challenges requires innovations in production, processing, waste reduction, fortification, and quality systems

1. DR. R.K. KHANDAL
DIRECTOR
Food Innovations : Driving Forces
& Critical Factors
SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH
19, UNIVERSITY ROAD, DELHI - 110007
Email : sridlhi@vsnl.com Website : www.shriraminstitute.org
Presented at :
12th
ASEAN Food Conference, Thailand

2. Outline
Innovation
Food Innovation
Food Innovation : Driving Forces
Innovations & their Critical Factors at different stages
Opportunities for ASEAN/ Developing Countries
Innovation Challenges : ASEAN & Developing Countries
Indo-ASEAN Collaborative Programmes

3.  Maximum output from minimum inputs is the key criteria
 “High impact with mild force” is the target
 Innovation means High Level of Creativity; acceptable to all !
Innovation is a Development :
 So simple yet unassuming
 So unique yet quite familiar
 So ordinary yet extraordinary

4. Seed or fruit, innovation always creates value
 Appreciated
A New Idea
A New Product
A New Method
Unheard before
Unseen before
Not tried before
NECESSARILY NOT NECESSARILY
 Creative  Education driven
 Novel  Technology driven
 Non conventional  Unknown
 Unplanned  Cannot be planned
 Instant  Accidental
 Diffusible
 Seed  Fruit
Innovation Is :

5. Food Innovation : Approaches
TechnologyConcept
 Innovations have always helped to
Required for improvements in
Innovation
Agriculture &
Animal
Husbandry
Packaging Transport
-ation
Shelf -lifeProcessin
g
Nutritional
& Sensory
properties
Production related Processing related Marketing/Consumer related
 Increase productivity
 Develop better products
 Avoid wastages
 Value Addition

6. Concept driven
PackagingTechnology driven
Processing
 Growth of the Food Industry sector happened mainly due to
innovative approaches adopted; Technological and Conceptual
Crop rotation,
Mixed crops
Integrated Pest
Management
Natural Preservatives
Innovative Approaches: Food Industry as an Example
Waste Utilization
Seeds
Mechanization

7. Food Innovation: Driving Forces
Increased productivity
Reduction in losses of
agri produce
Cost reduction
Less labour intensive
Production
related
Better variety & hybrid
seeds
Appropriate plant
cultivars
Use of agrochemicals
Improved agricultural
methods
Supply chain mgmt.
Cold storage facilities
Process
related
Increased productivity
Economic benefits
Increased shelf life
 Retain nutritional
characteristics
 Retain sensory
attributes
 Availability during off-
 Better technology
 Automated processes
 Usage of by-products
 Preservation techniques
Packaging techniques
Driving force InnovationsStage

8. Driving force Innovations
Food Innovation: Driving Forces
Economic benefits
Competition
Sustainability
Diversified products
Marketing
related
Stage
 Food Fortification
Techniques for shelf-
life enhancement
Consumer
related
Quality products
Safe products
Convenience food
Changing life-styles
Cosmopolitan food
eating habits
Health awareness
Preferences for
aesthetics
 Use of food additives
 Innovations at various stages of production led to a number
of innovative foods available in the market today
Promotional activities
Development of new
products

9. 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, Biosensors
Tetra-packaging, Modified atm. packaging, Active
& Smart packaging, Cook-in-bags, Informative
labelling,
Radiation & U.V. processing,
 Restructured
foods
Extrusion techniques, Iso-electric precipitation,
Gelation, Texturization
Functional foods
Prebiotics &
Probiotics
Solvent extraction, Supercritical fluid extraction,
Biofermentation, Enzyme technology,
Emulsification, Sterilization
Innovative foods

10. Innovative foods
Innovations leading to Innovative Foods
Innovations
Supplements
Nutraceuticals
Fortified foods
Health 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 foods
Use 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.

11. Innovations & their Critical Factors at Different Stages
Agrochemicals
GM crops
Hybrid seeds
Mechanization
Farm  Residual agrochemicals
in food products
Toxicity studies for
consumer acceptance
 Good Agricultural Practices need to be in place
 Follow Integrated Pest Management techniques
 Quality monitoring of raw agri-produce
Fumigation
Cold chain management
techniques
Modified atmospheres
Storage  Residual fumigants
 Enzymatic reactions
 Mycotoxins
 Monitoring systems for controlled atmosphere
Innovations Critical factorsStage
Increased production
on sustainable basis
Preservation for
availability
throughout the year

12. Dehydration
Ultra-high temperature
treatment
High press. processing
Extrusion cooking
Fat & oil modification
Synthetic food
ingredients
Food additives
Chemical preservatives
Use of hydrophobic,
polar solvents & alkalis
Processing
 Critical control points
 Quality systems
Loss of vitamins &
nutrients
 Textural changes
Residues of chemicals
beyond MRL values
 Residual solvents
 Trans fats
 Lipid oxidation
 Enzymatic oxidation
Poor 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 & avoid
wastage of
the raw foods
Stage

13. Flexible packaging
(Retort pouch, Aseptic
pack, tetra pack, vacuum
pack, modified
atmospheric packaging,
barrier properties)
Packaging  Food packaging
interactions
Compatibility
Certified food grade
plastics
Residual monomers
Residual solvents
High quality lamination
material
 Certification of packaging materials
 Container compatibility studies
 Migration studies
 Knowledge about material sciences (metals, plastics, glass,
ceramics, paper board, alloys, etc)
 Toxicity studies
Innovations Critical factors
Innovations & their Critical Factors at Different Stages
Delivery of food
to the consumer
in a safe & hygienic
manner
Stage

14. Radiation processing
(UV, X-rays & γ - rays)
Ohmic heating
High press. treatment
Pulsed 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
Environmental
conditions (RH, Temp.,
modified atmosphere)
Transportation  Product degradation
 Enzymatic reactions
Sensory attributes
 Microbial growth
 Management of supply chain
 Stringent monitoring of controlled atmospheric conditions
Innovations Critical factorsStage
Innovations & their Critical Factors at Different Stages
Transfer foods from
location to location
Preserve the food
for a longer period
on the shelf

15. 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

16. Position of India in Global Food Production
Position Issues for Exports Target CountriesProduct
1
Milk, Tea, Jute, spices,
Banana,Mango
Confectionery
Mycotoxins,Seed
Weevil, Banned
Additives Residues,
Labeling, Packaging
EU , US, Gulf
SE Asia
Mustard, Ground nut,
Rice, Vegetables,
Bakery
Residues, Seed Weevil,
Labelling,
Packaging,Mycotoxins
EU, US, Japan,
China2
Wheat, Onion, Butter,
Sugar, Floriculture,
Fisheries, Cotton, Cold
drinks
Mycotoxins, Residues,
Labelling, Packaging,
Japan, EU,
Gulf, China,
Asia
Honey, Mushroom,
Potato, Wine, Pulses,
Meat & Poultry
Packaging, Residues,
Mycotoxins, Labelling
EU, Japan, US4
3

17. Opportunities: ASEAN/ Developing Countries
A lot of opportunities exist for all the countries
LOW
HIGH
Herbal medicine
Staple food
Spices / Herbal
Marine Products
Functional Food
Fruits & Vegetables
Meat & Poultry
Fruits & Vegetables
Functional Foods
Meat & Poultry
Marine Products
Spices/ Herbs
Functional food
Fruits & Nuts
Staple food
Meat & Poultry
Production
Production
Consumption
Consumption
Staple food
Meat & Poultry
Functional Food
Herbal
Functional Food
Herbal, Cereals etc.
Developed
Countries
ASEAN/ Developing
Countries

18. ASEAN/ Developing Countries : Opportunities & Key Concerns
Exotic foods
Functional foods
Traditional knowledge
Awareness & Education for knowledge & understanding
R&D capabilities for technology & innovation
Upgradation of skills for quality assurance
Collaborative efforts for networking & hand-holding
Use of modern scientific management concepts using
compliance policy, Risk Policy, HACCP etc.
Favourable Climate
Agro-economy
Job creation
Opportunities
Encashing the Opportunities: Key Concerns

19. Challenges & Innovations Required : ASEAN & Developing Countries
Sustainability &
self-reliance
Export during
glut period
Challenging
regulatory norms
Malnutrition
Wastages
 Increased Productivity
 Processing techniques
Online process controls
 Infrastructure development
 Automation
Avoid wastages
 Reduced losses
 Uniform Production
 Processing capabilities
 Good Agricultural Practices
 HACCP & Quality systems

 Quality assurance Residue monitoring plans
Food fortification
Bioavailability of nutrients
Homogenization of fortified nutrients
Safe preservatives
 Post-harvest management technologies
Good Hygienic Practices
Waste utilization
Challenges Innovations required
 New products
 Networking

20. Training Programmes
Joint Projects
Collaborations
Networking
Sensitization programmes
Exchange programmes
Collaborative ProgramesField
Capability building
Technology development
Technology transfer
Understanding global trends
Exposure to state- of - the - art
Indo-ASEAN Collaborative Programmes
Indo-ASEAN collaborative programes can serve as
a driving force for Creative Economy

21. THANK YOU