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National Food Conference (NFC)-2018Agriculture and Technology Innovation for
Nutritional Security”
FOOD Technology In Make in India
Dr Prabodh HaldePresident AFSTI
Organized byCentre of Food Technology, University of Allahabad and AFST(I) Allahabad Chapter
9th February 2018
Agriculture
Technology
Innovation
Nutritional
Security
Food Technology
Agenda
vIntroduction
vAbout Food Industry
vR&D & Scope for Food Technology
vFSS Regulations
vWay forward
AFST Journey
IFCON 1992 – ATTENDED 2018 –President t of AFST I
Association of Food Scientists and Technologist is the biggest and oldest association we should work together as Food Scientists/Technologist
MAKE IN INDIA – SCOPE FOR FOOD TECH
Less Government and Higher Governance
Who are they?
What Do you think about this?
• Ola• Make my Trip• Face book• Paytm• Smart Phone• Internet
About Food Industry
John E. PetersM Dr. A.P.J Abdul Kalam
Hon’ble Ex. President INDIA 2020 a Vision for the new Millenium ( Chapter 4 Food, Agriculture & Processing )
India At A Glance
India will be word power in Food & Agriculture by 2020
When many cultures wereonly nomadic forestdwellers over 5000 yearsago, Indians establishedHarappan culture inSindhu Valley(Indus ValleyCivilization)Spices are India’s Gift toworld.
Silk Route /Spice Route
In ancient times, commodities like sugar, palm oil, coconut oil, cottoncloth, clarified butter, cast iron, tin sheets, copper vessels, dyes andpigments like cinnabar (ochre), indigo and lac, perfumes like sandalwoodoil, musk tamarind, costus, macir, camphor, and even crude glass crockerywere being exported from India
• Second largest arable land in the world– Diverse agro-climatic zones across the country,– Round the year sunshine– Potential to cultivate a vast range of agricultural products– Large marketable surpluses and abundant raw material for
processing– Vast pool of skilled manpower in research and extension
v Good Scope for Food Processing.
An overview of Indian Agriculture
13
India India’s Rank in World Production
Arable Land (Million ha) 151 2Irrigated Land (Million ha) 55 1Wheat 72 2Rice, Paddy 124 2Coarse grains (including maize)
29 3
Milk 91 1Fruits 47 2Vegetables 82 2Edible Oilseeds 25 3Pulses 15 1Sugarcane 245 2Tea 0.85 1Cattle (million) 186 2
An overview of Indian Agriculture
PH:PIM 16
Food processing sector
Food Processi
ng
Fruits & vegetable processing
.Dairy
Meat & Poultry
Health Supplements
.Marine.Grain
processing
Oils and Fats
Beer and Alcohol
Consumer productsBiscuitsSnacks
beverages
India rising high on food demand curve
Evolution of global food demand
Source: Rabobank International
Africa(Sub- Saharan)
India , China, Latin America
Eastern Europe
Nortth America, Japan, Western Europe, Australia
Surviving Mass Market
ConvenienceFood Service
Snacking
QualityHygiene
High Technology
Diet / functional /
organic foods
Convenience foodsSnacks / prepared mealsDairy, meat, fresh fruitsfruit juices, beverages
Carbohydrate staples
Structure of Food processing Industry
75% sector is
small
Un organized Organised
Major Segments in Food Processing Industry
GDP Vs Popullation
0
10
20
30
40
50
60
70
80
Share In GDPDependancy of population
Food processing still at a nascent stage
Level of processing(Fruits & Vegetables)
q USA - 80 %
q France - 70 %
q Malaysia- 80 %
q Thailand- 30 %
q India - 8.3 %
Level of Processing(Perishable products)
Organized Unorganized Total
qFruits / Vegetables 1.3% 0.8% 2.2%
qMilk /milk products 13% 22% 35%
qBuffalo Meat 21% - 21%
qPoultry 6% - 6%
qMarine Products 8% 15% 21%
Good scope for food processing21
2018 Budget Highlights
• First time budget centred on agro/farmers/Food
• Operation Green • Scheme Sampada –PMKSY• Food Processing as growth engine
– 1400 Cr allocation• IIFT/NIFTEM support• Focus on Postharvest
How Big is Food Market
• Indian Population : 120 Cr• Total Families : 40 Cr• Monthly expense on food : Rs 3000/family• Total domestic demand : 120000 Cr• Annual Food expense : 15 Lacs Cr.
R&D and Scope for Food Technology
Today’s R&DR&D
TechnologyForward
Consumer Backward
Consumer mappingUn spoken needsMarket surveys
ExtrusionBakingLow GI
26
Background: Shaper & custodian of a product promise to end consumer.
•A ‘language’ required to communicate, translate between Technology & Consumer.
ObjectiveTo create sensory strategy to create ‘delight’ ‘wow’ in product experience.
•‘Great’ product à ‘Wow’ product experience.
Consumer Insight has changed the Game
“ Serendipity = Fortunate Accidents [Situation] + People around [Sagacity] “A quality that describes the nature of discovery.
Fortunate accidents are tiny, unnoticed events. Accidents are not magical occurrences.
Someone notices them, joins dots and gives meaning to the events.
Serendipity
27
R&D has changed the Game – Food Industry
Evolution of R&D
RM Finish Product
Yr 1990
Wheat Grains Wheat Floor Packed Atta
Evolution of R&D
R&D
Value addition through formulation
Yr 2000
Wheat Grains Wheat Floor
Multi grain atta
Evolution of R&D
R&D
Value addition through consumer in sighing
Yr 2010
Multi grain KhakraMulti grain BreadMulti grain cookies
Technology Forward
Cut vegetables Sonpapadi
Masal oats
Dosa- Batter
Panipuri
Packed Dahi and Roti
Tetra pack technology
Pouch filling technology
Consumer Backward
Granula Bar
Flavored waterCorn Flakes
EVERY ONE WANTS TO LOOK HEALTHY AND YOUNG
Food
& N
utrit
ion
Primary Healthcare
Role of Nutrition
Good Health
Approaches to healthy living
Preventive
Maintenance Control
Curative
Optimum nutrition - cornerstone of good health and the cutting edge of prevention
FUNCTIONAL - INGREDINATS AND ACTIVES
Where?
• Agri based• Food processing ( f &V)• Bakery• Confectionary• Oil and fats• Food engineering /Equipments• Meat and poultry• R &d • Institutes• Beverage ( alcoholic/non alcoholic)• Milk and Milk products• Spices and condiments• Flavor and coloring• Additives• Food packaging
• In R&d/Quality and production
Traditional approach
•Start -ups•Processing expert•Equipment Manufacturing •Techno Marketing /Sales•Nutraceuticals & functional food•E- commerce•Regulatory•Consumer in sightings•Quality systems /Certification•Food Safety •Quality Auditing•Labeling and documentation•Product testing : NABL•Product Registration•EURO/US GAP certification•Organic certification /supply•Retailing/ Environment & safety•Techno legal/ BPO : Nutrition•Hospitability / Functional food and health care•Regulatory Inspector•GMP/Food safety officer in 5 star hotel
Paradigm Shift
Domestic and Abroad
What You should do?
• Find your strength• Participate in scientific articles
– Articles• Connect with Industry• Look long term• Take maximum education as possible• Take new paths.
Food Processing Trends
• Naturals• Organics• Pre-Processed ( not completely processed)• Ready to use• Clean Label• On the Go• Healthy /Wellness• Traditional• Cost effective
Food Regulatory
1955 2006
India then and now…….
PFA FSSAI
FSSAI & Food Tech Scope
Employ at least one technical person to supervise the production process. The person supervising the production process shall possess at least a degree in Science with Chemistry/Bio Chemistry/Food and Nutrition/ Microbiology or a degree or diploma in food technology/ Dairy technology/ dairy microbiology/ dairy chemistry/ dairy engineering/ oil technology /veterinary science /hotel management & catering technology or any degree or diploma in any other discipline related to the specific requirements of the business from a recognized university or institute or equivalent
FSSAI Requirement
FBO requirements
FSSAI ‘S New Initiatives
FSSAI Is changing
AFST Partnership with FSSAI • FOSTAC – Power talk • Project BHOG
– E module– Film
• Vit A/D Fortification in Oils and Fat• SNF @ Schools
– Development of e modules for school• Pink book and Yellow book distribution
Power talk
• 3 +/-1Min Technical talk• AFST Mumbai uploaded such 100 talks ON
YOU TUBE - Over 25000 views.• Supported with FOSTAC
https://www.youtube.com/watch?v=FYxcA9C2gUA
SNF@ SCHOOL by Marico
§ Launching of Maharashtra’s First ‘Safe and Nutritious Food’ drive during Udaan Edufest on 29th October 2017
§ Total 200 schools to be covered.
§ Launching of ‘The Pink Book’: Your Guide For Safe and Nutritious Food at Home’ by Dr. Pallavi Darade, Commissioner, FDA Maharashtra
TRA MOR Nov17 46
“ Glimps”
TRA MOR Nov17 47
BHOG Training all Across India
AFST TelanganaTNSHIRDIFDA Maharashtra
• Food Processing sector is growing at 8% plus • FSSAI will help to get more Jobs in area of food
technology• R&D is changing the face of food processing• Value addition and consumer insight & Regulatory is
playing bigger role• India has capability to cater world’s need• Heath /Convenience/Natural : are new trends• Government’s schemes like Make in India /Skill
india/Start-up india is fueling the growth of Food Sector
• FDI will also help R&d investments
Conclusion
•• Way forwardWay forward•• Way forwardWay forward
Sweet Dish
Start learning & ObservingAdopt new skillsHACCPISO 9001ISO 14001AuditingFunctional & Nutraceutical
Impart training and learn from GURUS.Factory visitsSeminarsInplant training
Work together…..Small group activitiesProject workEarn while you learn
Think out of the BoxParadigm shift – No copy paste .com
Dare to dream
No risk no gainTake benefits of open economy
Abroad study tour
Put your 100%No short cutsNo copy paste dot comUse library and internet 100%Improve your basics
Keep eyes open for an opportunityInteract with seniorsWatch on Industry
You will reach the destination
VisionMission
Objectives
