Yunawati

Gandasasmita
Head of Regulatory Affair Nutrition & Beverage
PT Kalbe Farma
Committee of Food Technical Regulation
GAPMMI
 TABLE OF CONTENTS

Consumer Behaviour,
the changes in the new Important aspects in Optimizing Functional
normal Functional Food Ingredients

CONSUMER ASPECTS IN OPTIMIZE IT

BEHAVIOUR FUNCTIONAL
FOODS

01 02 03
 01

Consumer
Behaviour
Changes in the #newnormal
 “ Healthy Living is at the top of the food pyramid,
impacting almost all categories and geographies in food and
premiumization is paramount across all regions, primarily impacting

snacks.”
Back to Nature and Naturally Functional
Align natural ingredients with health

—Euromonitor —
Mintel, How the coronavirus is impacting the F&B market across SEA
 Five Ways That Coronavirus
Will Change The Way We Eat
-Forbes Report-

Home Cooking
Healthy & Organic eating Eating Local
• Minimal human touch points
• Eat at restaurant less often • Increase in Organic, • Wants to know the source of
vegan, vegetarian food food
• Online
• Drive thru
• Delivery
Food Safety Reduce in Exotic,
risqué food
• Fear or coronavirus from food
• More canned food • Minimal human touch points
• More pre-packaged food • Eat at restaurant less often

https://www.forbes.com/sites/daphneewingchow/2020/03/31/five-ways-that-coronavirus-will-change-the-way-we-eat/#35f0226c1a2b
Evolving Eating Habits as result COVID 19 -
Eat and Drink healthier thru:
FRUITS SUGAR PROTEIN

58% Increase intake 45% reduce sugar 37% increase protein

of fruits intake intake

https://www.newfoodmagazine.com/article/109890/evolving-eating-habits-as-a-result-of-covid-19/
Important
Aspects in
Functional Food
Which differentiate to Food
Important factors in Functional Food
AAffordable
little bit
Price
highPrice
Price

Food
Functional
Technology
Food
Health Product Irresistible
Good
Benefit Taste
Benefit Taste

Claim is essensial
 03
Optimizing
Functional
Ingredient
OPTIMIZING BIOACTIVE COMPOUND in
FUNCTIONAL FOOD
1 Eliminate
- Eliminate unwanted ingredients
- e.g: saturated fat

1
2. Reduce
- Certain type of ingredient can not be eliminate due to the contribution
to the health function and taste, then reduce to the possibly lowest

2
level
- e.g: calories, salt, sugar
3. Enhance Ingredients
- add ingredient to enhance certain nutrition which is already available in
the food

3
- e,g fiber in juices,
protein in milk

4. Use active ingredients

4 - Use the selected ingredients which is well known of its health benefit and
built the suitable food product based on that ingredients
- eg: collagen  in berries drink
Plant stannol ester  in smoothies
Eliminating Unwanted
Ingredients
Eliminating unwanted
ingredients which may
cause health problem.
Food Technology make
it possible
Change in taste
mostly is the challenge
Reducing Unwanted
Ingredients
Certain type of ingredient can not be
eliminate due to the contribution to the
health function and taste, then reduce
to the possibly lowest level
”less”
Using the concept of

Less Fat, Less Salt, Less

Sugar
Potato Chips : less 30-50% sodium
Sweet Soy Sauce less 30% sugar
 Important Factors on Choosing Functional
Ingredients to Enhance Nutrition Values

SCIENTIFIC
SUBSTANTIATION REGULATION
• Approve to be used
• Bioavailability • Health or nutrition
• Efficacy claim

INGREDIENTS AND CONSUMER

TECHNOLOGY RELEVANCE
• can be incorporated in foods • Consumer needs
or bev and taste good
• consistent needs for years
• Can deliver the “feel benefit”
• Economically viable • “feel the benefit” effect
 Enhance Ingredients

Adding ingredient(s) to create

nutritionally-enhanced foods
or functional foods that may provide
health benefits beyond basic
nutrition. Functional foods can also have a
role in making nutrients more available by
pushing the limits of inclusion in particular
products to increase availability while
maintaining palatability
Fungsi
Inulin
Menggantikan sebagian Gula

01 Inulin memberikan rasa manis di produk akhir

dengan kalori yang lebih rendah yaitu 1.5 kalori per
gram

Meningkatkan jumlah serat

Serbuk Inulin dapat ditambahkan dengan tujuan untuk
meningkatkan jumlah serat pangan dalam produk akhir.

02 Klaim tinggi serat dapat diperoleh jika kandungan serat

minimal 6 g/100 g produk (padat) atau 3 g/100 kkal (cair).

Substitusi lemak, humectant, pengental

atau bahan pengikat

03 Sifat inulin yang kental dan memberikan dan

mempunyai rasa agak creamy, inulin berfungsi sbg
lemak substitusi.
Inulin dapat pula menggantika sebagian tepung di
produk cookies, bars, pretzels, chips dan tortila
 Klaim lainnya untuk Serat Pangan
Serat Pangan larut (psyllium, beta glucan dari oats dan atau Serat pangan tidak larut dapat membantu
barley, inulin dari chicory dan pektin dari buah buahan) dapat
membantu menurunkan kadar kolesterol darah jika disertai
memudahkan buang air besar (laksatif), jika
dengan diet rendah lemak jenuh dan rendah kolesterol disertai dengan minum air yang cukup
Persyaratan:
1. Pangan harus mencantumkan komponen penyusun dan sumber serat
2. Pangan mengandung serat paling sedikit 3 g persaji
Syarat tambahan untuk klaim no 1:
a. Lemak total paling banyak 3 g per sajian atau jika sajian kurang dari 50 g maka kandungan lemak total paling
banyak 3 g per 50 g
b. Lemak jenuh paling banyak 1 g per sajian dan kalori yang berasal dari lemak jenuh paling banyak 15%,
apabila jumlah persaji kurang dari 100g, maka kandungan lemak jenuh paling banyak 1 gram per 100 gram
dan kalori yang berasal dari lemak jenuh paling banyak 10% dan
c. Kolesterol paling banyak 20 mg per sajian, atau jika sajian kurang dari 50 g maka kandungan kolesterol paling
banyak 20 mg per 50 g.

Peringatan:
Klaim harus disertai dengan pernyataan :
• Konsumsi pangan harus disertai dengan konsumsi pangan rendah lemak, rendah lemak jenuh
dan/atau rendah kolesterol
• Konsumsi Produk ini harus disertai dengan pola hidup sehat
Factors to Consider for Choosing bioactive
Ingredients in Functional Foods
CREDIBILITY MECHANISM
•Safety and no side effect •How the ingredient will
•Proven Benefit impact to our health.” eg:
•Regulatory Approval (claim) •Eliminate
• Culturally accepted •Inhibit
•increase

PROCESS ORGANOLEPTIC
• Food Processing •Can be masked
• Ingredients •organoleptically
& accepted
• Nutrient Interaction
Plant Stanol Ester
Plant Stanols and sterols are
cholesterol-like compounds, with
only slight differences in their
molecular structures

Plant stanols and sterols have

been shown to reduce the
absorption of cholesterol from
the digestive tract. This applies
to both dietary and biliary
cholesterol.

Plant stanols are added to

Benecol products as Plant
stanol esters.
Credibility of Active Ingredients
Understanding
the Mechanism
 Credibility: Safety & Acknowledgment
● More than 60 published clinical
studies, have shown that the
consumption of Plant stanol ester is
safe, well tolerated and without
adverse effects.

● Plant stanols are practically not

absorbed, and are effectively
excreted from the body.

● Use of Plant stanol ester does not

change serum concentrations of
vitamins A, D, E and K. Serum
concentration of ß-carotene may be
reduced, but it still remains within
the reference values.

Miettinen et al. 2000; Noakes et al. 2002; de Jong 2007; Mensink et al. 2010; Gylling et al. 2010
When diet is wrong medicine
is of no use. When diet is
correct medicine is of no
need.
-Ancient Ayuverdic Proveb-
 Refferences
● Daphne Ewing-Chow, March 2020, Five Ways That Coronavirus Will
Change The Way We Eat
https://www.forbes.com/sites/daphneewingchow/2020/03/31/five-ways-that-
coronavirus-will-change-the-way-we-eat/#35f0226c1a2b
● Mintel, How is The Corona Virus Impacting the F&B Market across SEA
● Perka BPOM 13/2016, Pengawasan Klaim pada Label dan Iklan
Pangan Olahan
● New Nutrition Business, Trend 2020, Volume 24- 2019
● Innova Market Insight, Top Trend 2019
● https://www.foodmatterslive.com/news-and-
comment/comment/Campden%20BRI-discuss-the-important-role-of-
ingredients-in-heath-nutrition-and-wellbeing#sthash.ioj7Wr6G.dpuf
Thanks! Do you have any questions?

yunawati.gandasasmita@kalbenutritionals
.com
IG : yunawati_jakarta
Linked In: Yunawati.Gandasasmita

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