Novel foods and foods for future

-Dr. S.K.Bhalla
General Manager (QA), GCMMF ltd. Anand
E-Mail:skbhalla@amul.coop

A type of food that doesn’t have significant history of consumption of may be

defined as the product produced by method, that doesn’t previously been used
for food or may be defined as food that has new undergone genetic modification
and have new traits. A need for novel food are increasing because to reduce cost
of health care, steady increase in life expectancy and desire of old people for
improved quality of their later years. Regulatory body has given guidelines that
such food must not
1. Danger to consumption.
2. Mislead to consumer.
3. Differ from foods or food ingredients which they are intended to replace.

Some examples of novel foods are as under,

 “Nutractis” used as a fat replacers in product like butter , cheese spread

and whipped cream.
 Use of Cidersure 3500 Ultraviolet lights to reduce E.Coli. 0157:H7 in apple
juice.
 Genetically engineered probiotics which help in stimulating immune system
in intestine.
Reference: National seminar on Novel dairy and food products of future
8th Alumni association (souvenir: Page no.;6-8)
 SAGO – A POTENTIAL FUNCTIONAL ADDITIVE FOR
FOOD
PATEL A.S*, APARNATHI K.D. , JANA A.H.
*Officer (QA) , Mother dairy , Gandhinagar
SMC college of dairy science,AAU, Anand

Now a days people are become more health conscious so a food product
developers has to made a product which have low calories. Sago having such
properties which can make it and important functional additive for food. Sago
is natural starch which cheaply and easily available in India. Sago pearl or
tapioca pearl is obtained from cassava root by physical modification and then
processed commercially to have commercial use. Sago has unique
characteristics like high viscosity and high freeze thaw which particularly helps
in food like ice-cream. It can used as stabilizer in Ice – cream. It doesn’t impart
any flavor and give consistent result to product. Due to easy digestibility it can
be used in infant food. Cooked sago is grater faster than raw starch. Sago is
popularly used in khichadi in Maharashtra and madya Pradesh; use in baby
food in west bangal, as fariyali items in Gujarat, consumed in Rajasthan on
vrat-upavas and as kheer in most states in India. Most important aspect of
sago is: it is approved by GRAS and consumed in different food products in
India. No allergic reactions have been reported from consumption of Sago.

Reference: National seminar on Novel dairy and food products of future

8th Alumni association (souvenir: Page no.;85-89)