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A net work for you !
SASNET-Fermented Foods
http://www.fermented-foods.net
Thanks to Swedish Agency for Research Co-operation
Lund University, SwedenAnand Agricultural University, India
NABARD, India
An ancient process with strong cultural foundation
Use of Fermented milk and butterFermented fruits and wine Fermented cereals and beer
For good health and well-being is mentioned in a number of ancient scripts
of different religions and folk tales from far and near.
Excellent exposition of bio-diversity
Fermentation Can be applied to a wide variety of raw materials
to produce a variety of different finished food products
Fermented foods are manufactured and consumed in practically
every parts of the world by every type of communities regardless of class, creed, sex, religion, age or ethnicity.
Cereals, pulses, root crops, vegetables, fruits, meat and fish
are preserved by one or other method of fermentation in
some part of the world
Fermentation is Applicable for many purposes
Extend the shelf life byProtection and preservation of foods Producing desirable taste and flavour
Improvement of Nutritional valueProducing required physicochemical
propertiesImprovement of food safety and food
security
Fermentation is aUnique process with great
potential
It is environment friendly Consume less energyProduce less waste
Easy to manage under house hold conditions of
low income communitiesas well as in industrial scale for
urbanised welfare societies
Birth of Probiotics ?
Dr. Eli. Metchnikoff, A nobel prize winner of 1908 in
physiology and medicine
”The Prolongation of life” benefits of intestinal microflora
long life of the Bulgarians and their frequent use of fermented milk
product ”yoghurt”Bacillus bulgaricus - Lactobacillus
bulgaricus
Probiotics beneficial ”life promoting”
microorganisms
Reduce flatulence/stomach windHealing effect on allergyStimulate immun defence
Prevent Colon cancerStabilise intestinal microfloraStimulate digestion of lactose
Reduce risk for infection
Some probiotic strains of
commercial food products
Lactobacillus acidophillusLactobacillus reuteri
Lactobacillus plantarumLactobacillus casei
Bifidobacterium lactisBifidobacterium infantisBifidobacterium longum
Birth of Prebiotics ?
Also early in the sixties Dr. Burkitt and also Dr. Trowell
made clinical observations of great importance
and pointed out
the importance of some undigestiblematter of vegetable origin in the human dietand the role of large intestine as an active
organ of the human body
Prebioticsare suitable substrates for beneficial microorganisms of the large intestine
Galacto oligosaccharidesFructo oligosaccharides
Iso malto oligo saccharidesXylo oligo saccharides(Soluble dietary fibre
components)
Synbiotic !!Prebiotic substrates and Probiotic
organisms
The positive effects of prebiotic substances and, probiotic organisms in synbiotic foods is a matter of great attention among the researchers, medical practitioners, food companies, and marketing agencies, because the demand for such products is enormous and growing fast day by day.
It has the advantage of being generally regarded as safe (GRAS) and at the same time offer immense opportunity for production of products with high added value which can be classified as “organic foods”, “natural foods”, “health foods”, “convenience foods”,” ethnic foods” “neutraceuticals” “food for clinical nutrition”and not to forget “functional foods”
Birth of Functional Foods ?
Yakult
inspired and still inspires
Invention of many food products with special
health benefits.
A Japanese commercial break through
A Food which has been produced to give a specific and scientifically documented
health effect and is intended to be consumed as a part of a healthy and
balanced diet.
It is also a food that occupies the borderline between
food and medicine that can have a preventive effect or reduce the risk
of illness.
Functional Food
Functional Foods open new perspectives
Patents as immaterial rights/assetsKnowledge as competitive advantagesLicences as one way of capitalizing on
patentsSales of ”Value added products”
Image marketing: a health image in products and companies
Advantage in pricing other products
Functional Foods
Advanced products
Products with added value
Generic products
The Value Pyramid
Valu
e incr
ease
by
aro
und fi
ve t
imes
Some Functional Foods from Sweden
PrimalivFermented milk and oatsbran
ProViva fruit drinkProViva Active
ProViva yoghurt
ProViva Shot Hjärtans Lust
Some idea of what is at stake
The total sales of functional foods in 2000 was
1.79 Billion USD in Europe1.80 Billion USD in USA2.3 Billion USD in Japan
Number of Patented
inventions/innovationsin the food area during the
last ten years
Japan 4184USA 2792China 1555
Russia 1074Korea 864Germany 839
France 294UK 271
India ?
Some important background informationNO FOOD SHORTAGE
BUT ABOUT 300 MILLION GO HUNGRY (Hidden Hunger !)
65% of the workforce depend on agro-food sector for their income
Can contribute only 25% of the GNP India´s share of the global market is only around
0,5%Value addition in agro sector is on an average only
about 5-7%Without value addition no income raise !And a lot of employment oppertunities
There fore we who receive the raw material from the
farmerhave a duty/mission
Not to do R&D is unethical !
In essence the future
for a food processing industry is spelled
R&D
R&D can be organized in different forms
R&D within the businessNon-equity agreements
Equity agreements (minority of equity)Joint ventures
Create a new entity (daughter Co)Consortia (joint venture with many
partners)Virtual organization with out-
sourced R&D
Networking is one of the most effective
There fore we have
SASNET – Fermented Foods
http://www.fermented-foods.net
Vision/Objectives/Goals
To become a strong and active network of scientists and others who are interested in fermented foods
To promote advanced research and higher education in fermentation as a sustainable food processing technology
To promote development of fermented functional foods by developing collaborative network projects.
To have a server for maintaining an interactive website of the network with provision for communication between the members.
To establish and maintain an up-to-date data base on fermented foods of south Asia for information retreival.
To produce and publish a quarterly journal carrying scientific articles on fermented functional foods.
To own a model laboratory accredited not only to do research and development of fermented functional foods but also to scientifically test and document the data necessary/required to assert the positive effects in support of the health claims.
To own a model production facility for producing and marketing fermented functional food products developed by its members and/or other stakeholders.
EU/SPF - project
Four strategic meetings 2005 are planned
The first of these was in May
One aim is to make priorities and bring the potential of indigenous
fermented foods of south asia in the focus of policy makers, managing
directors, media and social workersSo that more resourses can be
offered for research and development in this area
Absolutely Invaluable !
Strong support by
Dr. V. KurienProf. JB Prajapati
Asst. Prof. Lata Ramachandran
was
Two more networks being developed
A Network for sustainable utlilisation of tropical plant
biomass
A Network for strategic alliance among small and medium
scale food and biotech industries for
development of new products and new markets.
Thank you !
![Milk, Fermentation, And Fermented and Non-fermented [Compatibility Mode]](https://img.dokumen.tips/doc/110x75/55cf85df550346484b923a09/milk-fermentation-and-fermented-and-non-fermented-compatibility-mode.jpg)
