Role of Processed Foods & Beverages in National Food & Nutrition Security

1. Role of Processed Foods & Beverages in
National Food & Nutrition Security
April 2016
By - Sunil Adsule
Regulatory Practices :
Difficulties in Compliance

2. Processed Food – PERCEPTIONS TODAY

3. Organized Food industry is expected
to lead the way-

4. RECENT HEADLINES …………

5. Press Activism – Trial by Media

6. Food Science – Food Technology – Food Scientists
o What is Food Science?
Food Science is the
discipline in which
biology, physical sciences,
and engineering are used
to study the nature of
foods, the causes of their
deterioration, and the
principles underlying food
processing
o What is Food Technology ?
Food Technology is the
application of food science
to the selection,
preservation, processing,
packaging, distribution, and
use of safe, nutritious, and
wholesome food
o What does a Food
Scientist do?
A Food Scientist studies the
physical, microbiological,
and chemical makeup of
food. Depending on their
area of specialization, Food
Scientists may develop ways
to process, preserve,
package, or store food,
according to industry and
government specifications
and regulations
Courtesy: Institute of Food Technologists, USA

7. Food Processing

8. Food Processing - Evolution
o Hunter– Gatherer
o The world has progressed through hunter–gatherer, agricultural, and industrial
stagesto provider of goods and services
• Progression catalyzed by the cultural and social evolution of mankind
• Need to solve specific societal issues, such as the need for preservation to free people from foraging
for food,
• Need for adequate nutrition via consistent food supply year round.
• These forces led to the development of the food industry, which has contributed immensely to the
basis for a healthy human civilization and helped society prosper and flourish
o Agricultural o Industrial
Courtesy: Institute of Food Technologists, USA

9. Food Processing
• Food Processing is primarily undertaken
• To transform perishable,
unpalatable or hardly edible raw
material
INTO
• Safe, Flavourful, Nutritious, Stable
and Enjoyable food
• It may be considered to include any
deliberate change in a food occurring
between the point of origin and
availability for consumption.
Courtesy: Institute of Food Technologists, USA

10. FOOD PROCESSING - CRITICAL ROLE
• For centuries, food processing techniques have served useful functions
in a progress of mankind
• Led to development of the early Food Industry
– Freed people from foraging for food, and ensured adequate nutrition via
consistent food supply year round.
• The Industrial revolution could not have occurred without a food
delivery system that allowed
– people to leave the farms,
– migrate to the cities, and
– engage in useful production of goods and services for society.
Courtesy: Institute of Food Technologists, USA

11. THE STATUS TODAY
• Contemporary food science and technology have contributed greatly by
integrating many other disciplines to enhance food safety
– Biology, chemistry, physics, engineering, materials science, microbiology,
nutrition, toxicology, biotechnology, genomics, computer science.
• Today, our production-to-consumption food system is complex, and the
food is largely safe, tasty, nutritious, diverse, convenient, and less costly
and more readily accessible than ever before.
• Food Processing, Food additives & Advances in Technology help make
that possible

12. India : Processed Food Story
• India’s food grain production
reached 251.12 million tonnes
(MT) in FY15
• India is the world’s second–
largest producer of fruits and
vegetables, with 91.3 MT of
fruits, 163.39 MT of vegetables
during 2014-15.
• India enjoys a similar stature in
the production of marine
products, and meat and poultry.
Food Processing Sector in Food & Nutrition Security
Source: India Brand Equity Foundation Jan 2016
• India is the single largest
producer of milk in the world,
with the production estimated
at 137.7 MT
• The country’s food processing
industry ranks fifth in terms of
production, consumption and
exports
• Main export destinations for
food products have been the
Middle East and Southeast Asia

13. Controversies About Processed Food
o Negative Perceptions
• Uneasiness
with Technology
• Low level of Science
Literacy
• Labeling and Advertising
• Manufacturers taking
advantage of food
additives / ingredient
controversy
• E.g. Only With Natural
Flaovurs / Not From
Concentrate
o Contributes of NCDs
• Food Industry incorrectly
applies knowledge of food
science and technology
• To develop processed food
that result in poor dietary
habits
• Knowledge of sensory
appeal help food
processors develop product
that are preferred over
whole food
o Artificiality
• Use chemicals – fertilizers,
antibiotics, pesticides
• Use of additives – to
enhance perceived quality
• Food Safety Scares
• Real
• Perceived
• Created (by interest
groups)
Courtesy: Institute of Food Technologists, USA

14. Food – Functional – Emotional - Social
o Food-Functional
• Macronutrients-Energy
• Essential Micronutrients
o Food-Emotional
• Recreation-Fun
• Indulgence-Reward
o Food-Social
• Connecting socially
• Celebrations

15. NIN Brain-storming Session – 14th Nov 2014
Brain Storming Session on
“Foods for Health”
on 14th November, 2014 at NIN,
Hyderabad
• Healthy diet and a Healthy lifestyle are cornerstones of
good health and reduced risk for disease
• A healthy lifestyle includes Diet based on
– Balance
– Variety and
– Moderation
coupled with regular Physical Activity commensurate with
one’s age, gender and body constitution.

16. Sources of Food Intake
o Food Cooked @
Home
o Restaurants / Out of
Home Consumption
o Processed (Packaged
Food)

17. NIN’s Session Pointed Out
Causative Factors -
o Increasing consumption of refined cereals
o Lack of awareness on usage of sugar, salt and
fat in home cooked foods
o Restaurants / Out of Home Consumption
on rise – which is a major factor in
relation to food safety
o Lack of physical activity
• Low awareness
• Non availability of walking / cycling tracks
• Playgrounds /study burden leaving less scope
for sports for children
1. The food per se cannot
be healthy or unhealthy but
it depends on the context
in which it is consumed and
by whom and in what
amounts
2. Build consumer
awareness on nutrients to
limits and component to
encourage

18. o Presented at New Delhi WEF Forum – Nov
2014
o Key Findings
• India faces the human and economic threat
posed by NCDs
• India stands to lose $4.58 trillion before 2030
due to CVDs accounting for $2.17 trillion and
Mental Health conditions for $1.03 trillion
• Major risk factors for NCDs in India are
 Tobacco use,
 Harmful use of alcohol,
 Lack of physical activity,
 Poor diet
Harvard School of Public Health and WEF Report – 2014
on “Economics of Non-Communicable Diseases in India”

19. Cooked VS Processed/Packaged Food
• Cooking At Home
– Short Consumption Span – no requirement for colorants,
flavours, preservatives
• Processed at Factory
– Must be stable during shelf life
– Ensure rigours of supply chain are met
• Variation quality/ taste of food cooked @home –
tolerated
• Variation in quality / taste of processed food
– Survival of product in market place
– Business continuity for Food Processor

20. Regulation – As An Enabler
Balancing Interests of All Stakeholders
Regulation
Trade &
Industry
Growth Food Safety
Consumer Concerns
Lifestyle Diseases
Overconsumption

21. Responsive Ecosystem - Responsible Manufacturer

22. Regulatory Harmonization under FSSAI

23. Regulatory Harmonization - Timelines
o Started during erstwhile PFA – 2004-05
onwards
• INS Numbering for Food Additives - GSR 388
• Standards of Confectionery Products - GSR 184
• Standards of Fruit & Vegetable Products - GSR 185
• Standards of Milk & Milk Products - GSR 356
• Nutrition Labelling and QUID for key ingredients – GSR
491/GSR 664
o Integrated Food Bill 2004-05
o FSS Act was passed 2006
o FSSAI was established 2008
o FSS Regulations issued 2010-11
o Harmonization with FCS – 2012-15
P F A

24. Harmonization – Aligning FSSR Standards and Additive Provisions
o FSSAI initiated harmonization exercise in May 2013
• Joint exercise – Scientists from Public Sector, Research Institutes, Academia,
Private Sector (Industry)
• Formed 80 plus eWGs to develop standards / All Standards reviewed by
FSSAI’s Scientific Panel
o Aligning Vertical Standards – with existing Codex Commodity
Standards
o Aliging Horizontal Standards - In parallel worked to align Food Codex
Category System with current Food Product Standards from FSSR
o Harmonized Horizontal FCS Additive Standards with GMP Table –
operationalized in Dec 2015
o FSSR Food Product (vertical) Standards aligned with Codex to be
issued
o FCS provides framework for mapping these harmonized vertical
standards

25. Packaged Drinking Water Story
• Setting Regulations – Policy Mandate
• Implementing Regulations – Enforcement
• Role of Self Regulation
– 75% of PDW market with 4 brands from a pool of 5000 PDW manufacturers across country
• Brand – No Differentiator – since all brands essentially comply with IS 14543 : 2014
– Distribution Strength Yes and No – Since a regional player can do better
– Or is it that the standards are too tight and too stringent
– Or pricing – it may be negative
– Bigger Brands – created lasting consumer trust
• Policy making should not overtake Enforcement

26. Consumer Safety – Consumer Information – Balancing Trade
o FSSAI has a significant role to play in ensuring a safe food supply by maintaining
robust evidence based processes for developing food standards and responding
to food safety issues which enables consumers to make informed choices and
maintain public confidence in the safety of foods
Safety First…. – Trade Comes Later….
o Important to harmonize with Global Practices to balance Consumer Safety-
Information while ensuring Vibrant Food trade

27. Harmonization of Regulatory Framework – Policy Level
Adoption Best Practices - Enforcement Level
• Harmonization of Additive Standards – Positive Step
• Consistent Approach in Amending FSSR Standards
• Existing Vertical Standards
• Proprietary Food Regulation
• Labeling and Claims Regulation
• State Enforcement Agencies
• Capability Building Programs – Sampling, Analysis,
Inspection

28. Processed Food Has An Important Role in Food Security

29. Thank You