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, India
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.
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 world
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 security
Fermentation is a
Unique 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 societies
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 bulgaricus
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 infection
Some probiotic strains
of
commercial food products
Lactobacillus acidophillus
Lactobacillus reuteri
Lactobacillus plantarum
Lactobacillus casei
Bifidobacterium lactis
Bifidobacterium infantis
Bifidobacterium longum
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 body
Prebiotics
are suitable substrates for beneficial
microorganisms of the large intestine
Galacto oligosaccharides
Fructo oligosaccharides
Iso malto oligo saccharides
Xylo oligo saccharides
(Soluble dietary fibre components)
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”
Birth of Functional Foods ?
Yakult
A Japanese
commercial
break through
inspired and still inspires

Invention of many food
products with special health
benefits.

Functional Food
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 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 products
The Value Pyramid
Functional Foods
Advanced products
Products with added value
Generic products
Some Functional Foods from Sweden
ProViva yoghurt
ProViva Shot
ProViva fruit drink
ProViva Active
Hjärtans
Lust
Primaliv
Fermented milk and
oatsbran
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 Japan
Number of
Patented inventions/innovations
in the food area during the last ten years
Japan
USA
China
Russia
Korea
Germany
France
UK
India
4184
2792
1555
1074
864
839
294
271
?
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/mission
Not to do R&D is unethical !
In essence the
future
for a food processing industry
is spelled
R&D
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 effective
There fore we have
SASNET – Fermented Foods
http://www.fermented-foods.net
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.
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 area
Absolutely Invaluable !
Strong support by
Dr. V. Kurien
Prof. JB Prajapati
Asst. Prof. Lata Ramachandran
was
Please
Contact The co-ordinator
Dr. JB Prajapti
prajapatijashbhai@yahoo.com
and become a member !
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.
Thank you !