Future of Food Fortification: Kishore Shintre Piramal Healthcare Limited, India

Transcription

1 Future of Food Fortification: 2020 Kishore Shintre Piramal Healthcare Limited, India

2 Executive Summary 1. Micronutrients 2. Food Fortification 3. Current staus of Food Fortification 4. Future of Food Fortification 5. Summary

3 Micronutrients Nutrition : Science of Food and its relationship to Health Nutrients : Food components having specific metabolic activity in human body Essential nutrients can not be synthesized in the body but derived from external sources like food Micronutrients are vitamins, minerals, trace elements required in small quantity for growth, maintenance and activity Macronutrients are proteins, carbohydrates,fats which source of energy

4 Vitamins :Physiological significance Vitamin A : maintains healthy vision, mucous membranes Vitamin D :maintains bones & teeth Vitamin E : biological antioxidant Vitamin K : prevents Bleeding diathesis,improves clotting

5 Vitamins :Physiological significance Vitamin B1 :maintains nervous system Vitamin B2 : energy generation,nerve nerve development Vitamin B3 : enzymes for metabolic activity Vitamin B5 :coenzyme for energy Vitamin B5 :coenzyme for energy metabolism,also for healthy hair, skin

6 Vitamins :Physiological significance Vitamin B6 : protein & carbohydrate metabolism Vitamin B9 : prevents Neural Tube defects, anemia Vitamin B12 :prevents Megaloblastic anemia Vitamin C : builds immune system, body resistance

7 Vitamins : RDA s for normal healthy humans Fat Soluble Vitamins: Vitamin A : 900 mcg or 3000 (IU) Vitamin D : 10 mcg or 400 IU Vitamin E : 15 mg or 15 IU Vitamin K : 120 mcg Water soluble vitamins: Vitamin B1 :1.2 mg Vitamin B2 : 1.3 mg Vitamin B3 : 16.0 mg Vitamin i B5 :5.0 mg Vitamin B6 : 1.3 mg Vitamin B9 : 400 mcg Vitamin B12 :2.4 mcg Vitamin C : 90.0 mg

8 Minerals : Physiological significance Calcium : bone and teeth Protector Phosphorus : works with Calcium Magnesium : Maintains bones, relaxes muscles Potassium : Maintains body fluid levels, eletrolyte Sodium: balances ions in body fluids Chloride :cellular pump functions, for producing stomach HCl Iron : Production of hemoglobin, transports oxygen in blood Zinc :Strengthens immune system Selenium : powerful antioxidant Copper : transports oxygen Chromium:effects on insulin Iodine : maintains thyroid function Manganese : healthy joints

9 Minerals : RDA s Macro Minerals Trace Elements Calcium : 1000 mg Iron : 18 mg Phosphorus : 700 mg Zinc : 15 mg Magnesium : 420 mg Selenium :50 mcg Potassium :4700 mg Copper :900 mcg Sdi Sodium: 1500 mg Chromium: 50 mcg Chloride :2300 mg Iodine : 150 mcg Manganese:2.3 mcg

10 Micronutrient Deficiencies Marginal deficiency is a state of gradual vitamin depletion in which there is evidence of personal lack of well being associated with impairment of certain chemical reactions in the body. The reactions impaired are those that depend on sufficient amounts of vitamins. The Preliminary stage. Body stores of a micronutrient are gradually depleted. The Physiological stage. These changes are ones that you might not associate with nutrient deficiencies for example, loss of appetite, depression, irritability, anxiety, insomnia, or sleepiness. The Clinical stage. Something is obviously seriously wrong and if left untreated the person progresses to the life threatening stage

11 Micronutrient Deficiencies Deficiency diseases in humans are directly or indirectly caused by a lack of essential nutrients t in the diet. Deficiency i diseases are commonly associated with chronic malnutrition World Health Organization (WHO)has cited malnutrition as gravest single threat t to world s public health Malnutrition is the biggest contributor to child mortality in the world, about 2.2 million children die of malnutrition Malnutrition also increases risk of infections, retarded growth Major Micronutrient Deficiencies Vitamin A causes xerophthalmia or night-blindness, Iron deficiency Anemia is a major public health issue, Iodine deficiency leads to goitre/thyroid dysfunction

12 Strategies of tackling Hidden Hunger

13 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

14 History of Food Fortification Over the last 3 decades fortification of foods has become a public health h measure for preventing deficiencies of Vitamin A, Iron, Folic acid and Iodine. The vehicles of fortification have been: Vitamin A : edible oil/fat, milk,sugar, rice Iron & Folic acid : wheat flour, maize flour Iodine : Table salt Functional foods, healthfoods, designer foods or techno-foods manufactured by MNCs became a major succcess for fotification

15 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 t for delivering the nutrients Food Fortification requires specialised trained manpower Food Fortification is a commercial gimmick for food industry

16 Selection of Vehicles for Food Fortification 1. Commonly consumed by the target population 2. Having Constant consumption pattern with a low risk of excess consumption 3. Having Good stability during storage 4. Relatively low in cost 5. Having Centrally processed with minimal stratification of the fortificant 6. Not having interactions between the fortificant and the carrier food 7. Contained in most meals, with the availability unrelated to socio-economic status and linked to energy intake

17 Technologies for Food Fortification 1. It requires uniform mixing of micronutrients into the food product being processed whether e 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 og es have been developed e

18 Premixes for Food Fortification 1. Micronutrient Premixes are prepared by addition of one or more physiologically active nutrients together in a base of inert carrier blended thoroughly in a blender/mixer to achieve uniform particle distribution. 2. Premixes are either in dry powder, oily liquid or water miscible liquid forms 3. Vitamins, minerals, trace elements are used in preparing premixes blended with an inert carrier like starch, dextrose 4. Fat soluble vitamins like A, D, E and K are made into water dispersible powder forms by emulsification therefore all these vitamins are safely added into dry powder premixes in a stabilised form. 5. Procurement of premixes offer several advantages to food manufacturers

19 Advantages of Premixes for Food Fortification 1. R & D Manager : development of premix formula, its overages for process losses are already calculated, samples are given for testing in the lab and also on plant scale. Avoids errors in addition 2. Production Manager : Only one item on inventory instead of storing single ingredients, dispensing i them for each batch, ensuring uniform mixing of all ingredients with food product 3. Purchase Manager : Only single item to be sourced, negotiated, ordered, custom cleared and stocked 4. Quality Control Manager : Gets COA of premix from the 4. Quality Control Manager : Gets COA of premix from the manufacturer which guarantees the ingredients quantities added Saves analytical costs of single ingredients

20 Staple Food Fortification 1. Edible Flour (Wheat flour,maize Flour) 2. Edible Oils (vegetable oils, margarine, vanaspati) 3. Sugar (blending sugar with Vitamin i A ) 4. Rice (extruded rice flour reconstituted ) 5. Salt (table salt with ih Iodine) 6. Milk (liquid milk, milk powder, flavoured milk)

21 Vitamin Forms for food Fortification

22 Vitamin Forms for food Fortification

23 Vitamin Forms for food Fortification

24 Vitamin Forms for food Fortification

25 Current status of Food Fortification Processed foods Fruit Juices, Nectars:Vitamin A, C, E and B Complex 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

26 Future Challenges of Food Fortification 1. Create community awareness about benefits of food fortification on improvement of Productivity and Health in general 2. Private Sector, Governments and International Agencies need to make commitments for investing in food fortification 3. Ensure increased availability of fortified foods to the vulnerable groups of populations 4. Governments and International Agencies should encourage Food processors to take up food fortification of their products by way of tax concessions or duty rebates 5. Regulatory authorities in geographical regions to recommend Uniform Food Fortification Guidelines to the group countries 6. Develop Technologies that will produce the Futuristic foods

27 Future trends of Food Fortification Home /School Level Food fortification: Distribution of Micronutrient Sachets to mothers/teachers h to mix the premix into the food served to children. Latin American countries use 1 gm sachets to deliver 25% daily requirements to children Vitamin A 300 mcg Vitamin C 30 mg Sprinkles, Folic Acid 150 mcg Chispitas, Chispaz, Iron 12.5 mg Estrelita, Gulazik Zinc 5.0 mg Community Level Wheat Flour fortification being done at local hammermills or chakkis to add premixes in predetermined quantity of flour

28 Next Decade of Food Fortification: 2010 to 2020 There are various new items which are being targeted for food Fortification for the future : Mineral Water : water-soulble vitamins and minerals Wines & beers : water soluble vitamins B Comp +C Tea : with Vitamin A Double fortification of Salt : Iodine plus Iron Seasonings : vitamins plus Iron Probiotics : newest fortified foods Breakfast bars : multivitamins Soy Sauce & Fish Sauce : Iron EDTA Liquid Meal replacements : multivitamins Confectionery & candies :multivitamins Techno foods with all nutrients packed inside a pack like paste or powder form to be mixed with food

29 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 p g p g spaceships to have longer shelf life of more than 2 years

30 Technologies of future Food Fortification: 2010 to 2020 Nanotechnology uses techniques, processes and materials at the supramolecular level, approximately in a range between nanometres (nm), in order to create new properties and to stimulate particular desired functionalities. Food additives such as anti-caking in salt, powders and coffee creamers; anti-foaming agents for beer; colour additives for lemonades; encapsulated vitamins for dietary supplements; Micelle systems for low-fat foods. The worldwide market for food using nanotechnology applications is predicted to surge to US$ 20.4 billion by 2010 [Kaiser, 2004].

31 Technologies of future Food Fortification: 2010 to 2020 Because dough is a dispersion of starch (S1) granules inside a gluten (S2) network, and butter is water dispersed in oil (W/O) dispersed in solid fat (S3), the final formula for puff pastry becomes (S1/S2)((W/O)/S3)(S1/S2)729. /O)/S3)(S 29

32 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

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

34 New Fortified Food Ideas Fortified Encapsulated Jelly beans Fortified Sports Energy bars Fortified Breads using encapsulated leavening agents

35 Summary of Food Fortification 1. Food Fortification is done with the objective of improving the nutritional status of populations 2. Keeping nutrient levels adequate to correct or prevent nutritional deficiencies 3. For increasing nutritional value of processed foods from commercial point of view 4. It is the safest strategy of providing measured amount of nutrients in the diet in low concentration 5. It s most cost effective approach to prevent deficiencies 6. It can be implemented through existing distribution systems 7. It can reach target populations across geographies 8. It does not require change of food habits or practices 9. Latest technologies like Nanotech, Biotech, Spacetech will be used in the coming decade

36 THANK YOU