DR. R.K. KHANDALDIRECTOR

Food Innovations : Driving Forces & Critical Factors

SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH19, UNIVERSITY ROAD, DELHI - 110007

Email : sridlhi@vsnl.com Website : www.shriraminstitute.org

Presented at : 12th ASEAN Food Conference, Thailand

Outline

Innovation

Food Innovation

Food Innovation : Driving Forces

Innovations & their Critical Factors at different stages

Opportunities for ASEAN/ Developing Countries

Innovation Challenges : ASEAN & Developing Countries

Indo-ASEAN Collaborative Programmes

Maximum output from minimum inputs is the key criteria

“High impact with mild force” is the target

Innovation means High Level of Creativity; acceptable to all !

Innovation is a Development :

So simple yet unassuming

So unique yet quite familiar

So ordinary yet extraordinary

Seed or fruit, innovation always creates value

Appreciated

A New Idea

A New Product

A New Method

Unheard before

Unseen before

Not tried before

NECESSARILY NOT NECESSARILY

Creative Education driven Novel Technology driven Non conventional Unknown Unplanned Cannot be planned Instant Accidental

Diffusible Seed Fruit

Innovation Is :

Food Innovation : Approaches

TechnologyConcept

Innovations have always helped to

Required for improvements in

Innovation

Agriculture &

Animal Husbandry

Packaging Transport-ation

Shelf -lifeProcessing

Nutritional & Sensory

properties

Production related Processing related Marketing/Consumer related

Increase productivity Develop better products

Avoid wastages Value Addition

Concept driven

Packaging Technology driven

Processing

Growth of the Food Industry sector happened mainly due to innovative approaches adopted; Technological and Conceptual

Crop rotation, Mixed crops

Integrated Pest Management

Natural Preservatives

Innovative Approaches: Food Industry as an Example

Waste Utilization

Seeds

Mechanization

Food Innovation: Driving Forces

Increased productivityReduction in losses of

agri produceCost reduction Less labour intensive

Production related

Better variety & hybrid seeds

Appropriate plant cultivars

Use of agrochemicalsImproved agricultural

methodsSupply chain mgmt.Cold storage facilities

Process related

Increased productivityEconomic benefits Increased shelf life Retain nutritional

characteristics Retain sensory

attributes Availability during off-

season

Better technology Automated processes Usage of by-products Preservation techniquesPackaging techniques

Driving force InnovationsStage

Driving force Innovations

Food Innovation: Driving Forces

Economic benefitsCompetitionSustainabilityDiversified products

Marketing related

Stage

Food FortificationTechniques for shelf-

life enhancementConsumer

related

Quality productsSafe productsConvenience foodChanging life-stylesCosmopolitan food

eating habitsHealth awarenessPreferences for

aesthetics

Use of food additives

Innovations at various stages of production led to a number of innovative foods available in the market today

Promotional activities

Development of new products

Innovations leading to Innovative Foods

Dried, Frozen &

Canned Foods

Dehydration, Osmotic drying, Freeze drying, Spray drying, Super heated steam drying, Vacuum drying, Refrigeration, Air Freezing, Cryogenic freezing, NaCl, Sugar

Innovations

Convenience &

Ready - to - eat

Foods

Sterilization, Pasteurization, UHT, Microwave heating, Pulsed electric fields, High pressure technology, Preservatives & Additives, Biosensors

Tetra-packaging, Modified atm. packaging, Active & Smart packaging, Cook-in-bags, Informative labelling,

Radiation & U.V. processing, Restructured foods

Extrusion techniques, Iso-electric precipitation, Gelation, Texturization

Functional foodsPrebiotics & Probiotics

Solvent extraction, Supercritical fluid extraction, Biofermentation, Enzyme technology, Emulsification, Sterilization

Innovative foods

Innovative foods

Innovations leading to Innovative Foods

Innovations

SupplementsNutraceuticalsFortified foodsHealth foods

Formulation technology for premixes, Homogenization techniques, Iso-electric precipitation for protein extraction, Extraction technologies for fibers & food nutrients, Technologies for reducing salt, sugar & saturated fats, Artificial sweeteners, Microencapsulation

Imitation foodsUse of alternate raw materials and alternate methodologies, Enzyme technology, Gelation, Texturization

GM FoodsGene modification & Bioengineering

Development of innovative foods have resulted from technologies related to inter-disciplinary approach based on chemistry, physics, biotechnology, bioengineering, nanotechnology, etc.

Innovations & their Critical Factors at Different Stages

AgrochemicalsGM cropsHybrid seedsMechanization

Farm Residual agrochemicals in food products

Toxicity studies for consumer acceptance

Good Agricultural Practices need to be in place Follow Integrated Pest Management techniques Quality monitoring of raw agri-produce

FumigationCold chain management

techniquesModified atmospheres

Storage Residual fumigants Enzymatic reactions Mycotoxins

Monitoring systems for controlled atmosphere

Innovations Critical factorsStage

Increased production on sustainable basis

Preservation for availability throughout the year

DehydrationUltra-high temperature

treatmentHigh press. processingExtrusion cookingFat & oil modificationSynthetic food

ingredientsFood additivesChemical preservativesUse of hydrophobic, polar solvents & alkalis

Processing

Critical control points Quality systemsLoss of vitamins &

nutrients Textural changesResidues of chemicals

beyond MRL values Residual solvents Trans fats Lipid oxidation Enzymatic oxidationPoor quality of used

chemicals & solvents Chemical degradation Quality assurance of all raw materials

All processes to be validated Use of process controls and online sensors Need for capability building & skill development Infrastructure development HACCP & other quality systems to be in place

Innovations Critical factors

Innovations & their Critical Factors at Different Stages

Value-add & avoidwastage of the raw foods

Stage

Flexible packaging(Retort pouch, Aseptic pack, tetra pack, vacuum pack, modified atmospheric packaging, barrier properties)

Packaging Food packaging interactions

Compatibility Certified food grade

plasticsResidual monomersResidual solventsHigh quality lamination

material

Certification of packaging materials Container compatibility studies Migration studies Knowledge about material sciences (metals, plastics, glass,

ceramics, paper board, alloys, etc)

Toxicity studies

Innovations Critical factors

Innovations & their Critical Factors at Different Stages

Delivery of foodto the consumerin a safe & hygienic manner

Stage

Radiation processing (UV, X-rays & - rays)

Ohmic heatingHigh press. treatmentPulsed electrical fields

Shelf-life Excess radiation dose Electrolytic reactions Enzymatic reactions Degradation products

Studies for dose optimization for radiation processing Electric fields to be applied Shelf-life studies under accelerated conditions

Environmental conditions (RH, Temp., modified atmosphere)

Transportation Product degradation Enzymatic reactionsSensory attributes Microbial growth

Management of supply chain Stringent monitoring of controlled atmospheric conditions

Innovations Critical factorsStage

Innovations & their Critical Factors at Different Stages

Transfer foods from location to location

Preserve the food for a longer periodon the shelf

Innovations Critical factors Texturization, Emulsification

& Homogenization Fortification technologies Microwave heating

Consumer Product quality Product safety Hygiene Nutrition Sensory appeal

Product awareness amongst consumers Studies for bioavailability of nutrients during processing and storage Ensure stability of the product Stringent quality monitoring Abiding regulatory norms Scientific information gathering and analysis Development of capability & infrastructure for monitoring quality &

safety of food products Management of food safety crisis

Success & failure of the product is determined by the critical factors Critical factor at each step characterizes a new product development

from conceptualization of an idea to commercialization of product

Stage

Innovations & their Critical Factors at Different Stages

Safe & quality food consumed in a hygienic manner

Position of India in Global Food Production

Position Issues for Exports Target Countries Product

1Milk, Tea, Jute, spices, Banana,Mango Confectionery

Mycotoxins,Seed Weevil, Banned Additives Residues, Labeling, Packaging

EU , US, Gulf

SE Asia

Mustard, Ground nut, Rice, Vegetables, Bakery

Residues, Seed Weevil, Labelling, Packaging,Mycotoxins

EU, US, Japan, China2

Wheat, Onion, Butter, Sugar, Floriculture, Fisheries, Cotton, Cold drinks

Mycotoxins, Residues, Labelling, Packaging,

Japan, EU, Gulf, China, Asia

Honey, Mushroom, Potato, Wine, Pulses, Meat & Poultry

Packaging, Residues, Mycotoxins, Labelling

EU, Japan, US4

3

Opportunities: ASEAN/ Developing Countries

A lot of opportunities exist for all the countries

LOW

HIGHHerbal medicineStaple food

Spices / HerbalMarine ProductsFunctional FoodFruits & Vegetables

Meat & Poultry

Fruits & VegetablesFunctional Foods

Meat & Poultry

Marine Products

Spices/ HerbsFunctional foodFruits & Nuts

Staple foodMeat & Poultry

Production

Production

Consumption

Consumption

Staple food

Meat & Poultry

Functional FoodHerbal

Functional FoodHerbal, Cereals etc.

Developed Countries

ASEAN/ Developing Countries

ASEAN/ Developing Countries : Opportunities & Key Concerns

Exotic foods Functional foods Traditional knowledge

Awareness & Education for knowledge & understanding R&D capabilities for technology & innovation Upgradation of skills for quality assurance Collaborative efforts for networking & hand-holdingUse of modern scientific management concepts using compliance policy, Risk Policy, HACCP etc.

Favourable Climate Agro-economy Job creation

Opportunities

Encashing the Opportunities: Key Concerns

Challenges & Innovations Required : ASEAN & Developing Countries

Sustainability & self-reliance

Export during glut period

Challenging regulatory norms

Malnutrition

Wastages

Increased Productivity Processing techniquesOnline process controls Infrastructure development

AutomationAvoid wastages

Reduced losses

Uniform Production Processing capabilities

Good Agricultural Practices HACCP & Quality systems Quality assurance Residue monitoring plans

Food fortificationBioavailability of nutrientsHomogenization of fortified nutrients

Safe preservatives Post-harvest management technologies

Good Hygienic Practices

Waste utilization

Challenges Innovations required

New products Networking

Training Programmes

Joint Projects

Collaborations

Networking

Sensitization programmes

Exchange programmes

Collaborative ProgramesField

Capability building

Technology development

Technology transfer

Understanding global trends

Exposure to state- of - the - art

Indo-ASEAN Collaborative Programmes

Indo-ASEAN collaborative programes can serve as a driving force for Creative Economy

THANK YOU