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

Please Contact The co-ordinator

Dr. JB Prajaptiprajapatijashbhai@yahoo.com

and become a member !

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 !