A net work for you ! - PowerPoint Presentation

Slide1

A net work for you !

SASNET-Fermented Foods

http://www.fermented-foods.net

Thanks to

Swedish Agency for Research Co-operation

Lund University, Sweden

Anand Agricultural University, India

NABARD, IndiaSlide2

An ancient process with strong cultural foundation

Use of

Fermented milk and butter

Fermented 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.Slide3

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 worldSlide4

Fermentation is Applicable for many purposes

Extend the shelf life by

Protection and preservation of foods

Producing desirable taste and flavour

Improvement of Nutritional value

Producing required physicochemical properties

Improvement of food safety and food securitySlide5

Fermentation is aUnique process with great potential

It is environment friendly

Consume less energy

Produce less waste

Easy to manage

under house hold conditions of

low income communities

as well as in industrial scale for

urbanised welfare societiesSlide6

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 bulgaricusSlide7

Probiotics beneficial ”life promoting” microorganisms

Reduce flatulence/stomach wind

Healing effect on allergy

Stimulate immun defence

Prevent Colon cancer

Stabilise intestinal microflora

Stimulate digestion of lactose

Reduce risk for infectionSlide8

Some probiotic strains of

commercial food products

Lactobacillus acidophillus

Lactobacillus reuteri

Lactobacillus plantarum

Lactobacillus casei

Bifidobacterium lactis

Bifidobacterium infantis

Bifidobacterium longumSlide9

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 undigestible

matter of vegetable origin in the human diet

and the role of large intestine as an active organ of the human bodySlide10

Prebioticsare suitable substrates for beneficial

microorganisms of the large intestine

Galacto oligosaccharides

Fructo oligosaccharides

Iso malto oligo saccharides

Xylo oligo saccharides

(Soluble dietary fibre components)Slide11

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”Slide12

Birth of Functional Foods ?

Yakult

inspired and still inspires

Invention of many food products with special health benefits.

A Japanese

commercial

break throughSlide13

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 Slide14

Functional Foods

open new perspectives

Patents as immaterial rights/assets

Knowledge as competitive advantages

Licences as one way of capitalizing on patents

Sales of ”Value added products”

Image marketing: a health image in products and companies

Advantage in pricing other productsSlide15

Functional Foods

Advanced products

Products with added value

Generic products

The Value Pyramid

Value increase by around five timesSlide16

Some Functional Foods from Sweden

Primaliv

Fermented milk and oatsbran

ProViva fruit drink

ProViva Active

ProViva yoghurt

ProViva Shot

Hjärtans

LustSlide17

Some idea of what is at stake

The total sales of functional foods in 2000

was

1.79 Billion USD in Europe

1.80 Billion USD in USA

2.3 Billion USD in JapanSlide18

Number of

Patented inventions/innovations

in the food area during the last ten years

Japan 4184

USA 2792

China 1555

Russia 1074

Korea 864

Germany 839

France 294

UK 271

India ?Slide19

Some important background information

NO 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 farmer

have a duty/missionSlide20

Not to do R&D is unethical !

In essence the

future

for a food processing industry

is spelled

R&DSlide21

R&D can be organized in different forms

R&D within the business

Non-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 effectiveSlide22

There fore we have

SASNET – Fermented Foods

http://www.fermented-foods.netSlide23

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.Slide24

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 workers

So that more resourses can be offered for research and development in this areaSlide25

Absolutely Invaluable !Strong support by

Dr. V. Kurien

Prof. JB Prajapati

Asst. Prof. Lata Ramachandran

wasSlide26

Please Contact The co-ordinator

Dr. JB Prajapti

prajapatijashbhai@yahoo.com

and become a member !

Slide27

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.

Slide28

Thank you

!