1. Innovative Technologies
f or Developing Specialty
Food Using Minor Foods
and Development of
Specialty Foods
Ms.Stella Mariem, Faculty, Dept. of
Food Technology, College of Dairy and
Food Science Technology, MPUAT,
Udaipur

2. Food Processing Sector in India
Food is the largest consumption category in India...
Food Consumption in India C A G R : 5 .3 2 %
250 So urce: B M I, Q12009 & CSO
229.7
210.3
198
200 191.4
184.4
180.1
168.6
157.7
151.7
150
100
50
0
2005 2006 2007 2008e 2009f 2010f 201 f
1 2012f 2013f
Significant Opportunity
India as a huge Consumer Market
2

3. Food Processing Sector in India
India has huge supply advantages due to diverse agro-climatic conditions and wide ranging raw
material base…
• 52% cultivable land
• Largest livestock
compared to 11%
population
world average
• All 15 major
• Largest producer of
climates in the
milk
world exist in India
• 46 out of 60 soil • Largest producer Significant Opportunity
types exist in India cereals
India as a global sourcing hub
• Second-largest fruit
• 20 agri-climatic
and vegetable
regions
producer
• Sunshine hours and
day length are • Among the top five producers worldwide
ideally suited for of rice, wheat, groundnuts, tea, coffee,
round the year tobacco, spices, sugar and oilseeds.
cultivation
3

4. Industry Growth Drivers - Demand
Urbanisation, rise in disposable incomes and changing lifestyle and aspirations are leading to
significant demand for processed food…
Increasing spends on
health foods
Increasing Urbanisation Increasing Nuclear
– Lifestyle and Families and Working
Aspirations Women
Food Processing
Demand Drivers
Changing demographics
Demand for Functional
– Rise in disposable
Foods
incomes
Organised Retail and
Private Label
Penetration
4

5. Drivers of Demand
…Environment …Food …Individual
Discerning Organic/Natural
Income Products
Society Health
Taste
Lifestyle Quality
Speciality Safer
Declining Food Support Foods
Household Local
Size Authenticity Producers
Environmental
Travel & Dining Convenient Availability
Location Products
Out

6. Definition of
Functional Foods
ILSI – Definition
A food is a functional food if it has
clearly been documented that it has
one or more properties beneficial to
human health by improving the
state of health or reducing health
risks in addition to its nutritional
value.
IUFoST, May 26, 2004, Berlin 6

7. • Functional foods, according to their generally
accepted definition, are foods including whole
foods and fortified, enriched, or enhanced
foods or dietary components that may reduce
the risk of chronic disease and provide a
health and physiological benefit beyond the
traditional nutrients it contains(2).

8. Producing
Functional Foods
Addition of one or Removal of one or
more components more components
Food Functional Food
Concentration of one Modification of one or
or more components more components or
its/their bioavailability
IUFoST, May 26, 2004, Berlin 8

9. Herbal Foods
• Botanicals must be correctly identified
• Be sure that the herb is a food and that you
are using the proper part or preparation
• Herbs are to be produced under proper
agronomic conditions
• Use dried herbs in formulations with oil or
properly acidify them first
NCState

10. Dietary Supplements and
Nutriceuticals
• Dietary Supplement and Health Act of 1984
defines dietary supplements
• Dietary supplements are not foods and cannot
be represented for use as a sole item of a
meal or of a diet
• Deemed a food, but excluded from food
additive safety and approval requirements
when properly labeled
NCState

11. • Nutraceutical can be defined as
“ A food or part of food or nutrient,
that provides health benefits, including
the prevention and treatment of a
disease.”

12. Innovations leading to Innovative Foods
Innovations Innovative foods
Dehydration, Osmotic drying, Freeze drying, Spray drying, Super
heated steam drying, Vacuum drying, Refrigeration, Air Freezing, Dried, Frozen & Canned
Cryogenic freezing, NaCl, Sugar Foods
Sterilization, Pasteurization, UHT, Microwave heating, Pulsed
electric fields, High pressure technology, Preservatives &
Additives, Biosensors Convenience & Ready
Tetra-packaging, Modified atm. packaging, Active & Smart to eat Foods
packaging, Cook-in-bags, Informative labelling,
Radiation & U.V. processing,
Extrusion techniques, Iso-electric precipitants, Gelation,  Restructured foods
Texturization
Solvent extraction, Supercritical fluid extraction, Biofermentation, Functional foods
Enzyme technology, Emulsification, Sterilization Prebiotics & Probiotics

13. Innovations leading to Innovative Foods
Innovations Innovative foods
Formulation technology for premixes, Homogenization
techniques, Iso-electric precipitation for protein extraction, Supplements
Extraction technologies for fibers &food nutrients, Nutraceuticals
Technologies for reducing salt, sugar & saturated fats, Artificial Fortified foods
sweeteners, Microencapsulation Health foods
Use of alternate raw materials and alternate methodologies,
Enzyme technology, Gelation, Texturization  Imitation foods
Gene modification & Bioengineering  GM Foods
 Development of innovative foods have resulted from technologies related to inter-
disciplinary approach based on chemistry, physics, biotechnology, bioengineering,
nanotechnology, etc.

14. Innovations & their Critical Factors at Different Stages
Stage Innovations Critical factors
 Dehydration  Critical control points
Processing  Ultra-high temperature  Quality systems
treatment Loss of vitamins &
Value-add & avoid
 High press. processing
 Extrusion cooking nutrients
wastage of  Textural changes
the raw foods
 Fat & oil modification
 Synthetic food ingredients Residues of chemicals
 Food additives beyond MRL values
 Chemical preservatives  Residual solvents
 Use of hydrophobic solvents Trans fats
 Use of polar solvents & alkalis Lipid oxidation

 Enzymatic oxidation
Poor quality of used
chemicals & solvents
 Quality assurance of all raw materials  Chemical degradation
 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

15. Innovations & their Critical Factors at Different Stages
Stage Innovations Critical factors
Shelf-life Radiation processing (UV, X-  Excess radiation dose
rays & γ - rays)  Electrolytic reactions
Ohmic heating  Enzymatic reactions
Preserve the food
for a longer period High press. treatment  Degradation products
on the shelf Pulsed electrical fields
 Studies for dose optimization for radiation processing
 Electric fields to be applied
 Shelf-life studies under accelerated conditions

16. Innovations & their Critical Factors at Different Stages
Stage Innovations Critical factors
 Texturization, Emulsification &  Product quality
Consumer Homogenization  Product safety
 Fortification technologies
Safe & quality  Hygiene
 Microwave heating
food consumed  Nutrition
in a hygienic manner
 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

17. History of Food Fortification
•Iodised Salt was used in the United States before
World War II
•Niacin has been added to bread in the USA since
1938
•Vitamin D was added to margarine in Denmark in
early 50’s
•Vitamin A & D were added to Vanaspati
(hydrogenated Vegetable Oil) in india since 1954 as
per mandate
•Folic acid was added to bread for preventing neural
tube defects in infants in 60’s

18. Myths of Food Fortification
•Food Fortification costs are very high
• Food Fortification changes colour, flavour, texture
of foods
• Food Fortification needs expensive equipments
• Food Fortification may increase risk of toxicity or
overdosing of vitamins
• Food Fortification is not a long term strategy for
delivering the nutrients
• Food Fortification requires specialised trained
manpower
• Food Fortification is a commercial gimmick for food
industry

19. Technologies for Food
Fortification
1. It requires uniform mixing of micronutrients into
the t e food product being processed whether it’s a
dry powder mixing, oily product blending or
water-miscible liquid blending
2. Dosing equipment like dosing meters are required
to be installed for online continuous production
plants
3. Measured quantity of fortificant can be added to
batches of food product during processing
4. In case of spray drying process food fortificants
can be added to the slurry before spray drying
5. For Fortification of items like sugar and rice
special technologies have been developed

20. Current status of Food Fortification
Processed foods
•Fruit Juices, Nectars:Vitamin A, C,
• Powder Soft Drink Conc.: Vitamins A,D3,E, C
• Noodles, pasta, extruded snacks : B Comp with Vit C
• Biscuits, Breads, confectionery :B Comp with Vit C
• Jams, Jellies, Seasonings : Vitamins A, D3, E, C
• Milk products like yogurts, flavoured milk, ice cream:
Vitamins A,D3, B Complex

21. Technologies of future Food Fortification:
2010 to 2020
•Nanotechnology : to produce designer foods
•Biotechnology : to produce foods with probiotics
•Microencapsulation :controlled release of vitamins &
flavours
•Colloidal technology : for creating food gels and sols
•Techno foods : nutritional paste form, texturised form
•Space Food Technologies: for transporting foods to
spaceships to have longer shelf life of more than 2 years
•Encapsulated vitamins for dietary supplements;
•Micelle systems for low-fat foods.

22. ‘Smart Foods’ Fortification:
2010 to 2020
•Modified starch (eg instant dessert mix that uses cold milk)
• Genetically modified foods
• Anti-oxidants Tocopherol & Ascorbyl Palmitate
• Modified enzymes, e.g. chymosin
• Pre & Probiotic yoghurts/drinks
• Meat analogues, eg: textured vegetable protein (TVP),
myco-protein and tofu
• functional foods, eg: cholesterol lowering
spread

23. New Fortified Foods Ideas
•Fortified Cholesterol reducing butter
•FortifiedTexturised Veg
Protein
•Fortified Meat Analogues Tofu
•Fortified Mycoproteins for burger fillets

24. New Fortified Foods Ideas
Fortified Encapsulated
Jelly beans
Fortified Sports
Energy bars
Fortified Breads using encapsulated
leavening agents