FSSAI
Challenges and Shortcomings
and Definitions.
The Food Safety and Standards Authority of India (FSSAI) has been set up under Food Safety Act, 2006 which solidifies different Acts and Orders that have until now taken care of food-related issues in different Ministries and Departments. FSSAI has been made for setting down science-based benchmarks for articles of food and to manage their production, deal, and import to guarantee accessibility of protected and healthy food for human utilization.
A Quick Overview of the US Health & Wellness Market. Find out about Dietary Supplement use in the United States, and various consumer trends for the US Market.
Oxidative Rancidity in Fats and Oils, Causes and Prevention Sadanand Patel
Fats are one of the very important component of our diet. But they are highly unstable toward atmospheric oxygen and start producing unpleasant smell. These undesirable compounds generated by degradation of fats are very harmful for our health. They are Carcinogenic in nature.
Lycopene is bright red color carotene and carotenoid pigment found in tomatoes and other red fruits and vegetables.Animal feed supplements that have a beneficial effect on the host animal by affecting its gut microflora.This leads to the signaling of toll-like receptors that activate the secretion of pro-inflammatory cytokines
FSSAI
Challenges and Shortcomings
and Definitions.
The Food Safety and Standards Authority of India (FSSAI) has been set up under Food Safety Act, 2006 which solidifies different Acts and Orders that have until now taken care of food-related issues in different Ministries and Departments. FSSAI has been made for setting down science-based benchmarks for articles of food and to manage their production, deal, and import to guarantee accessibility of protected and healthy food for human utilization.
A Quick Overview of the US Health & Wellness Market. Find out about Dietary Supplement use in the United States, and various consumer trends for the US Market.
Oxidative Rancidity in Fats and Oils, Causes and Prevention Sadanand Patel
Fats are one of the very important component of our diet. But they are highly unstable toward atmospheric oxygen and start producing unpleasant smell. These undesirable compounds generated by degradation of fats are very harmful for our health. They are Carcinogenic in nature.
Lycopene is bright red color carotene and carotenoid pigment found in tomatoes and other red fruits and vegetables.Animal feed supplements that have a beneficial effect on the host animal by affecting its gut microflora.This leads to the signaling of toll-like receptors that activate the secretion of pro-inflammatory cytokines
Updates on Nutrition Labeling and Claims Regulations in Thailand by Tipvon Parinyasiri, Director of Bureau of Food, Thai Food and Drug Administration.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
The presentation in detail covers the Glycemic index and glycemic load of various kinds of food. The standard calculation of Glycemic index and GLycemic load.
Moreover, it covers the food processing effects that can alter the glycemic load and glycemic index like gelatinization, retrogradation, cooking, annealing, etc.
By Halim Nababan, National Agency for Drug & Food Control, Republic of Indonesia, presented at the International Life Sciences Institute Regional Seminar on Understanding Consumer Behaviour, Jakarta, 11 May 2015
Safe Food for Canadians Regulation – Are You Ready?
The Safe Food Canadians Act is a bit of a ‘sleeping’ giant, as the regulations came into effect January 15, 2019. Many food companies both within Canada and outside its borders are still trying to figure out what they need to do in order to comply.
This informative webinar featuring Cameron Prince with The Acheson Group discusses:
- Top 3 pillars of the Safe Food Canadians Regulations and how they compare to FSMA
- What companies should have in place, or work towards quickly, to ensure compliance – relative to licensing, traceability and preventive controls
- The long term impact these regulations will have on food companies, and predictions on enforcement
Learn more at https://safetychain.com
Dr. Alap Shah from La Grange Family Medicine Residency of Amita Health talks about the importance of plant-based nutrition and tips on billing for it at the 2019 Family Medicine Midwest educational meeting
Updates on Nutrition Labeling and Claims Regulations in Thailand by Tipvon Parinyasiri, Director of Bureau of Food, Thai Food and Drug Administration.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
The presentation in detail covers the Glycemic index and glycemic load of various kinds of food. The standard calculation of Glycemic index and GLycemic load.
Moreover, it covers the food processing effects that can alter the glycemic load and glycemic index like gelatinization, retrogradation, cooking, annealing, etc.
By Halim Nababan, National Agency for Drug & Food Control, Republic of Indonesia, presented at the International Life Sciences Institute Regional Seminar on Understanding Consumer Behaviour, Jakarta, 11 May 2015
Safe Food for Canadians Regulation – Are You Ready?
The Safe Food Canadians Act is a bit of a ‘sleeping’ giant, as the regulations came into effect January 15, 2019. Many food companies both within Canada and outside its borders are still trying to figure out what they need to do in order to comply.
This informative webinar featuring Cameron Prince with The Acheson Group discusses:
- Top 3 pillars of the Safe Food Canadians Regulations and how they compare to FSMA
- What companies should have in place, or work towards quickly, to ensure compliance – relative to licensing, traceability and preventive controls
- The long term impact these regulations will have on food companies, and predictions on enforcement
Learn more at https://safetychain.com
Dr. Alap Shah from La Grange Family Medicine Residency of Amita Health talks about the importance of plant-based nutrition and tips on billing for it at the 2019 Family Medicine Midwest educational meeting
The 6 Basic Food Groups are
1. Grains: Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.
2. Fats and Oils: • Fats and oils, sometimes categorized with sweets, is typically a very small category in nutrition guides, if present at all, and is sometimes listed apart from other food groups. Examples include cooking oil, butter, margarine and shortening.
3. Vegetables: All vegetables foods are included in the vegetable food group. There are a variety of different types of vegetables, including:
• dark green, leafy - broccoli, kale, lettuce (dark green, romaine), spinach, watercress
• orange - butternut squash, carrot, pumpkin, sweet potato
• starchy - corn, green peas, potato
• Cruciferous - brussels sprouts, cabbage, broccoli, cauliflower
• Nightshade - capsicum, eggplant, okra, peppers, potato, tomato
• Others - artichoke, asparagus, beets, celery cucumber, green beans, mushroom, onion, turnip, snow peas, zucchini.
4. Fruits: In broad terms, a fruit is a structure of a plant that contains its seeds. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state. Example carrots, berries, grapes, apples, banana, mangoes etc.
5. Dairy: Dairy products are generally defined as foods produced from Cow's or Domestic Buffalo's milk. They are usually high-energy-yielding food products.
6. Meats and Protein: Proteins are the building blocks of almost every part of your body
The meat and protein food group consists of the following foods (which are all high in protein):
eggs, fish, shellfish, meats, poultry, nuts, and legumes.
"Putting Dietary Guidelines for Americans to Work! Multifactorial Approaches ...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 2.2: Information and education for healthy food behaviours"
International Life Sciences Institute "Symposium on Dietary Intakes"
This symposium aimed to:
1. Discuss current development and process for improving and expanding the Food Composition Databases in SE Asia Region
2. Share experiences, development and international best practice in dietary assessment methodology
3. Update on the latest findings from food consumption survey data in selected SE Asia countries
4. Discuss gaps, barriers and opportunities in the collection, analysis and interpretation of food consumption survey data in SEAsia
Can we track what we ate from our blood? From our pee?
The Nutri-Markers team from UCD are exploring this as part of the UCD-Nutrimarkers study, gaining a deeper understanding of the link between nutrition and health.
The potential for this is huge - no more food diaries for a start.
The science of nutrigenomics, metabolomics, is still very much in it's infancy, with advanced testing with DNA and blood analysis.
You can find out more on the UCD project on their website - http://www.ucdnutrimarkers.com/
Professor André Marette of the Physiology and Endocrinology Department at the Laval University in Canada explains the impact on health markers: “Is yogurt associated with reduced cardio-metabolic risk factors in children?“. During this talk, he evaluated the role of yogurt as a nutrient-dense snack and its influence in reducing the risk of developing diabetes and obesity.
A Conversation with the Dean of the Tufts School of Human Nutrition. 9-17-15 Recording here: https://www.dropbox.com/s/8qly017hyhct6ut/Darius%20Tufts%20Nutrition%20Talk.m4a?dl=0
Everyday Good Health: The Nutrient Rich Way by Lynley DrummondKiwifruit Symposium
Lynley Drummond, Director of Drummond Food Science Advisory, New Zealand. Presented at the 1st International Symposium on Kiwifruit and Health: http://www.kiwifruitsymposium.org/presentations/everyday-good-health-the-nutrient-rich-way/
This presentation considers the role of fruit, in particular kiwifruit, in the diet and how the nutrient-rich, and phytonutrient-rich properties can contribute to the improvement of health outcomes
This presentation covers (1) Social impact of tourism; (2) Effects of globalization on tourism development; (3) Sex tourism and exploitation of women; and (4) Trends and issues shaping tourism and hospitality development.
Explore the Association for Vertical Farming infographics surrounding the topic of Urban and Vertical Farming. For more information, visit the Vertical Farming website: https://vertical-farming.net/
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
1. Nutrient profiling for front-of-pack labelling
Mike Rayner
Director, BHF HPRG
British Heart Foundation
Health Promotion Research Group
FAO/WHO Information Meeting on Front-of-
Pack Nutrition Labelling, Charlottetown,
Prince Edward Island, 16th May 2013
2. Summary
• Definitions and principles of nutrient profiling
• Purposes of nutrient profiling
– General purposes
– Specific applications
• Development of np models
• Validation of np models
• Nutrient profiling for front-of-pack nutrition
labelling
• Some conclusions
3. A definition
Nutrient profiling is:
’The science of classifying or ranking foods
according to their nutritional composition for
reasons related to preventing disease and
promoting health’
Source: WHO, Guiding Principles and
Framework Manual for the development or
adaptation of nutrient profile models. in press.
4. WHO Manual
Contents
• Definition and guiding
principles
• Module 1: Planning
• Module 2: Development
and adaptation
• Module 3: Validation
• Module 4: Implementation,
monitoring and evaluation
5. Healthiness
of foods
Healthiness
of a diet
Health
A conceptual model for the relationship between
nutrient profiling and health
Amount and
frequency of
consumption
The combination
of foods
Amount and
frequency of
physical activity
6. Healthiness
of foods
Healthiness
of a diet
Health
frequency of
consumption
Amount of
consumption Amount and
frequency of
physical activity
The combination
of foods
A conceptual model for the relationship between
nutrient profiling and health
7. • Descriptions that relate to the nutrient levels
in foods
– Reduced fat, increased fibre
– High fat, low fibre
– Red for fat, green for fibre
– ‘Energy dense, nutrient poor’
• Descriptions that refer directly to the effects
of consuming the food on a persons health
– Healthier, less healthier
– Healthy, unhealthy
General purposes of nutrient profiling
8. Voluntary public
health interventions
Public health
regulation
1. Product Product reformulation Compositional
standards
2. Promotion
(advertising)
Front-of-pack labelling
Advertising regulation
Health and nutrition
claims legislation
Advertising regulation
3. Place
(availability)
Place-based
promotions
Standards for public
provision (schools,
hospitals)
4. Price Price-based based
promotions
Agricultural subsidies
Health-related taxes
Specific applications of nutrient profiling
10. Differences between the aims of nutrient
profile models
1. To give a single classification or score v
keeping the nutrients separate
2. To identify healthy foods v unhealthy foods
3. To help consumers choose between foods
within categories v across all foods
11. Points 0 1 2 … 10
Energy (kJ) ≤335 >335 >670 … >3350
Sat fat (g) ≤1.0 >1.0 >2.0 … >10.0
Total sugar (g) ≤4.5 >4.5 >9 … >45.0
Sodium (mg) ≤90 >90 >180 … >900
5
Protein (g)* ≤1.6 >1.6 >3.2 … >8.0
Fibre (NSP) (g) ≤0.7 >0.7 >1.4 … >3.5
Fruit, Veg & Nuts
(g)
≤40 >40 >60 … >80
Healthy/Intermediate food = 3 or less
Healthy/Intermediate drink = 0 or less
Less healthy food = 4 or more
Less healthy drink = 1 or more
For both food and
drinks: scores are
based on the
content of nutrient in
100g.
*If food scores 11
for protein, fibre and
F&V then scores 0
for protein except if
scores 5 for FV&N
1. Do want nutrients to be combined to give a single
classification or score or do you want to keep them separate?
FSA/Traffic light labelling model
FSA/Ofcom model
12. 2. Do you want to identify healthy foods or unhealthy
foods (or both?)
Healthy Unhealthy
FSA/Ofcom model for
marketing resrictions
Nordic keyhole
13. Healthier Less healthy
3. Do you want to help consumers choose between foods
within categories or across all foods?
14. Healthier Less healthy
3. Do you want to help consumers choose between foods
within categories or across all foods?
15. Healthier Less healthy
3. Do you want to help consumers choose between foods
within categories or across all foods?
16. Developing a new model
1. Decide upon scope of and exemptions to the
model
2. Decide on the food categories for the model
3. Decide which nutrients and other food
components should be involved
4. Decide on the reference amount for the
model (per 100g, per 100kJ or per serving)
5. Decide whether to use thresholds, scoring or
both
6. Decide which numbers to use
17. 2. Different models have different numbers
of categories
• Australian Tick programme (71)
• Swedish keyhole (26)
• Choices International logo (23)
• Sainsbury’s traffic light scheme (6)
• FSA traffic light scheme (2)
18. 3. Different models involve different
nutrients and other food components
• Energy
• Total fat
• Saturated fat
• Trans-fatty acids
• Total carbohydrate
• Total sugar
• NME sugar
• Added sugar
• Sodium
• Vitamins:
– A
– C
– E
• Minerals:
– Iron
– Calcium
– Magnesium
– Potassium
• Protein
• Fibre
• n-3 polyunsaturated fatty acids
• Fruit, vegetables and nuts
• Whole grain
• Fish
19. Nutrients and other food components
for Nordic Keyhole
• Energy
• Total fat
• Saturated fat
• Trans-fatty acids
• Total carbohydrate
• Total sugar
• Free sugar
• Added sugar
• Sodium
• Vitamins:
– A
– C
– E
• Minerals:
– Iron
– Calcium
– Magnesium
– Potassium
• Protein
• Fibre
• n-3 polyunsaturated fatty acids
• Fruit, vegetables and nuts
• Whole grain
• Fish
13
20. Nutrients for the FSA traffic light
scheme
• Energy
• Total fat
• Saturated fat
• Trans-fatty acids
• Total carbohydrate
• Total sugar
• Free sugar
• Added sugar
• Sodium
• Vitamins:
– A
– C
– E
• Minerals:
– Iron
– Calcium
– Magnesium
– Potassium
• Protein
• Fibre
• n-3 polyunsaturated fatty acids
• Fruit, vegetables and nuts
• Whole grain
• Fish
4
21. Healthiness
of foods
Healthiness
of a diet
Health
4. Different models have different reference amounts
Amount and
frequency of
consumption
Combination of
foods
Amount and
frequency of
physical activity
22. Healthiness
of foods
Healthiness
of a diet
Health
4. Different models have different reference amounts
frequency of
consumption
Combination of
foods
Amount and
frequency of
physical activity
Amount of
consumption
23. Different ways of validating np
models
• Use of indicator foods
• Comparison with views of expert nutritionists
• Comparison with currently achieved diets
• Comparison with theoretically healthy diets
• Prediction of health outcomes
26. Example: Comparison of the way the FSA/Ofcom model
classifies foods with a DQI
0
500
1000
1500
2000
2500
Most
healthy
Healthy Less
healthy
Least
healthy
Goups by healthiness of the diet
Averagedailyenergyintake(kcal/day)
Healthier
Less healthy
Overall
Source: Arambepola C,
Scarborough P, Rayner M.
Validating a nutrient profile model.
Public Health Nutrition, 2008; 11(4):
371-8.
28. Source: Chiuve SE, Sampson L, Willett WC. The association between a
nutritional quality index and risk of chronic disease. Am J Prev Med. 2011
May;40(5):505-13.
*
Example: Analysis of the way the ONQI model predicts
health outcomes in the Nurses Health Study
29. Nutrient profiling for front-of-pack
labelling
• What is the best model?
• Can we say what it is in the absence of a gold
standard?
30. • Draft of 4th March 2013
• 119 models indentified,
54 met the inclusion
criteria
• 14: food labelling;
11: school food provision;
9: marketing restrictions
• Only 19 of the included
models have been
validated in any way
WHO Catalogue of Nutrient Profile Models
31. Possible models for front-of-pack labelling
Scheme Responsible agency Country
Keyhole Swedish National Food Administration,
Norwegian Directorate of Health and the
Norwegian Food Safety Authority, Danish
Veterinary and Food Administration
Sweden,
Norway,
Denmark
Fruits & Veggies—More Matters National Cancer Institute, Centers for
Disease Control
US
Healthier Choice Symbol and
Healthier Snack Symbol
Health Promotion Board Singapore
Traffic Light Labelling Food Standards Agency, Department of
Health
UK
Heart Check American Heart Association US
Health Check Canadian Heart and Stroke Foundation Canada
Protects Health Scheme Slovenian Heart Foundation Slovenia
Tick programme Australian Heart Foundation Australia
Heart Symbol Finnish Heart Association and Finnish
Diabetes Association
Finland
Choices International Choice International Foundation International
GI Symbol Glycemic Index Limited Australia and
New Zealand
The Sensible Solution Kraft International International
Giant Food Healthy Ideas Giant Food US
Smart Spot PepsiCo International
+ EUFIC: Global Update on Nutrition Labelling (February 2013)
32. Nutrients, categories and reference amounts used by five
European np models for front-of-pack labelling
Model
Kcal/kJ
AddedSugar
TotalSugar
Fat
SaturatedFat
Transfat
Cholesterol
Sodium/Salt
Protein
Fibre
Vitamins/Mine
rals
TotalNutrients
Categories
Base
Keyhole y y y y y y y y 8 26 Per serving
Choices
International
y y y y y y 6 23 Combination
Finnish Heart
Symbol
y y y y y y 6 42 Per 100g
UK FSA Traffic
Light Labelling
y y y y 4 2 Combination
Sainsbury Traffic
Light Labelling
y y y y y 5 6 Combination
Totals 3 2 4 4 5 2 1 5 0 3 0
33. Comparing nutrient profile models:
possibilities
• Strictness
– The percentage of foods classified as e.g.
‘healthier’ by a model
• Overall
• Within categories
• Agreement
– The extent to which two models classify the same
foods as e.g. ‘healthier’
• Overall
• Within categories
34. Comparing the Keyhole, Choices International
and Finnish Heart Symbol: methods
• The home-shopping website of the major retailer in
the UK – Tesco - was used as the sampling frame
• All of the pre-packaged foods sold through that
website were sampled randomly in November 2011
• 400 foods was selected; 382 products were
purchased
• Compositional data were supplemented with data
from food composition tables
35. Comparing the Keyhole, Choices International
and Finnish Heart Symbol: preliminary and
unpublished results
Strictness
Health logo model
%
permitted
Keyhole 13%
Finnish Heart Symbol 17%
Choices International 21%
36. Comparing the Keyhole, Choices International
and Finnish Heart Symbol: preliminary and
unpublished results
Agreement
Health logo
model
Choices
International
Finnish Heart
Symbol
Keyhole
Choices
International
1
Finnish Heart
Symbol
0.41 1
Keyhole 0.24 0.27 1
Kappa interpretation: <0.20 Poor, 0.21-0.40 Fair, 0.41-0.60
Moderate, 0.61-0.80 Good, 0.81 – 1.00 Very good
37. Comparing the Keyhole, Choices International
and Finnish Heart Symbol: preliminary and
unpublished results
0%
10%
20%
30%
40%
50%
60%
70%
80%
Choices International
Finnish Heart Symbol
Keyhole
Strictness within
categories
38. Conclusions
• There is a growing consensus that the same
basic model can be used for different
applications in different countries?
• Models where the algorithms look very
different end up classifying foods in the same
way
• Differences between models: are they really
important?
• There is a need for further work on the
validation of models to create a gold standard(s)