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Bakery & dairy products - Complete health diet
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Friday, 19 June, 2015, 08 : 00 AM [IST]
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Srikant Subhash Garje & Akanksha Gupta
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fiogf49gjkf0d In the current global scenario, where life expectancy has increased to 75+years, the population has increased exponentially. However, every individual is not capable of maintaining his/her own daily nutritional requirements. Lifestyle modification together with life expectancy is becoming a major factor for various diseases such as obesity, diabetes, and CVS. Late and uneven working hours and altered eating habits add up in initialisation of such diseases. Thus, globally, nutraceuticals are becoming a promising market candidate and part of consumer’s daily diet.
NUTRACEUTICALS
Vitamins
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Vit.
A, B1, B2, B6, B12, C, D, E, K, Folic acid, ß-carotene
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Minerals
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Calcium,
Magnesium, Zinc, Iron, Sodium, Potassium, Selenium
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Prebiotics
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FOS,
GOS,
XOX, IMO, Poly dextrose, Galactosyl manno oligosaccharide
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Phytochemicals
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Phytosterols,
Isoflavones, Lignans, Polyphenols
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PUFA/
Specialty Lipids
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DHA/EPA,
ARA, GLA, CLA
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Amino
Acids
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Arg,
Glu, Lys, Leu, Ile, Digestive enzymes
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Carotenoids
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Lycopene,
Lutein, Zeathin, ß-carotene
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Polyols
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Xylitol,
Lactitol, Isomalt
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Probiotics
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Lactobacilli,
Bifidobacteria
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Functional food ingredients and dietary supplements form the basis of nutraceuticals. Functional food ingredients are the products, which can be consumed as a part of usual diet with physiological benefits thus reducing the risk of occurrence of disease. Dietary supplements are the ingredients that supplement the diet such as vitamins, minerals, herbs, and enzymes.
Nutraceutical products are marketed as tablets, capsules, powders and so on but the extent of consumer compliance is considerably low. The nutraceutical industry should now focus on making products that can meet one’s daily nutritional requirement. These products can be incorporated in staple food such as rice and chapatti (India), and bread and bakery products (world market). The industry should make the product cost-effective in order to capture the market thus, leading to brand recognition in the market. Bakery product and dairy products are world’s largest consuming products. Together they account 24.3% in global food imports/exports.
Bakery products such as bread, donuts, cookies, biscuits, and cake are consumed on daily basis in the world. The frozen bakery market (frozen bread, frozen pizza crust, frozen cake, pastries and so on) is estimated to be worth $32.5 billion by 2018 - Global Trends and Forecast.
Frozen Bakery: Market Revenue, By Geography, 2012-2018 Presently the global baked goods market is recovering from economic recession. Increasing the affordability and health benefits by fortifying the baked products which will increase the recovery in the market. Leading companies operating in the global baked and pastry goods market include Bahlsen, Kellogg Company, United Biscuits, McDonald's, Nestle, BAB, Parle Products, Yamazaki, the Great Canadian Bagel, Britannia Industries, Strauss Group, Grupo Bimbo and Bruegger’s Enterprises. Some of these companies have their best selling products in the fast food segment. Demand for these products can substantially increase if they uplift the face of their product from fast food to nutritional food. This can be achieved by incorporating dietary supplements in their renowned products thus it will attract those consumers which previously showed negligence towards these foods. Manufacturers should now focus on adopting a process that will decrease the amount of trans fat, limit the amount of additives and use of synthetic ingredients in the products and include more natural ingredients. Other innovations keeping in line with evolving consumer preferences include changes in packaging, with smaller size packs, introduction of new flavours and so on.
Moving towards the dairy industry, milk is considered complete nutrition providing food. The annual world trade in milk products (excluding intra-EU) amounts to 33 million tonne. Barely 6 to 7% of the world milk production is traded internationally. The bulk of the world dairy trade is in cheese, butter and powders. Milk products include cheese, ice cream, chocolates, butter, yoghurt, dairy whiteners, baby foods, confectionery and so on. Fortifying these dairy products with supplements which enhance the nutritional value of the product is a known practice. Countries such as India, Chile, and Mexico fortify milk and milk products by addition of iron and micronutrients.
There are certain drawbacks of dairy products such as lactose intolerance, instability under different pH range, hypersensitivity reactions, presence of fats, and carbohydrates in more quantity, and compatibility issues in variety of food products.
Growing consumption of dairy products is bringing important nutritional benefits to large segments of the population of developing countries, although people in developing countries are still not able to afford better-quality diets owing to higher cost. Milk contains numerous nutrients and it makes a significant contribution meeting the body’s needs for calcium, magnesium, selenium, riboflavin, vitamin B12 and pantothenic acid (vitamin B5). However, milk does not contain enough iron and folate to meet the needs of growing infants. When considering the health impact of dairy foods, it is critical to evaluate the impact of the food as a whole, and not just the individual nutrients. Dairy products can vary greatly in their nutritional composition. Industrial processes that alter the nutritional composition may not improve the overall nutritional profile. For example, low-fat foods typically compensate for the fat reduction by an increase in carbohydrates. As a result, dairy foods labelled as low fat may contain as many calories per serving as dairy foods without this label and may have higher sugar content (Wansink and Chandon, 2006). Skimmed milk (also known as “fat-free” or “non-fat” milk) contains less fat-soluble vitamins, particularly vitamin A, than whole milk. Hence, reduced-fat milk may be fortified with vitamins to replace the vitamins that were removed during the removal of milk fat.
Currently Regulations and Definitions for nutraceuticals vary from country to country around the world. For example:
In United States of America, the label given for nutraceuticals is “Dietary supplements.” These include vitamins, minerals, botanicals and their extracts, amino acids, concentrates and their extracts. These are regulated under F&D authority.
In Japan, the label given is “Food for specific health use.” This means any food that can provide and supplement nutrition, sensory satisfaction and beneficial physiological effect. The regulatory authority is JNNFA.
In India, the label given is “Food for special dietary use” which includes plant/ botanicals as whole or extracts, minerals, vitamins, amino acids, enzymes, substances of chemical origin and is regulated by FSSAI.
Thus industries can provide a major helping hand in designing uniform rules and regulations throughout the world.
Nutraceuticals are gaining importance in the food industry but share a small part of this growing industry. As awareness about lifestyle diseases is increasing, new products/ mechanisms of delivery have to be explored. Bakery products & dairy products have tremendous scope for accommodating nutraceuticals and evolving with a face lift of unhealthy / less nutritional value diet. There are no global regulatory guidelines as such for nutraceuticals. With the help of food industry these can be developed leading to uniform rules and regulations throughout the world.
(The authors are research scholars, Innovation Centre, Tata Chemicals Ltd, Pune. They can be contacted at srk91garje@gmail.com)
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