BETTER INGREDIENTS for BETTER VALUE OF FOODS

BETTER INGREDIENTS… for BETTER VALUE OF FOODS Purwiyatno Hariyadi phariyadi.staff.ipb.ac.id

Purwiyatno Hariyadi [email protected]


phariyadi.staff.ipb.ac.id [email protected]

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Ingridien pangan adalah bahan • bahan baku, • bahan tambahan, • zat gizi • bahan fungsional yang digunakan dalam kegiatan produksi pangan dengan berbagai tujuan



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Tujuan ? (i) menjamin keamanan pangan, (ii) Memperpanjang masa aman (masa simpan) (iii) memperbaiki nilai gizi, (iv) memberikan/memperbaiki sifat fungsional, (v) memperbaiki sifat fisik (warna, tekstur, penampilan lainnya, dan (vi) Standarisasi produk (vii) dll


Tujuan memenuhi tuntutan pasar dan regulasi Regulasi maka ……….. pemilihan ingridien yang sesuai menjadi kebutuhan industri. NIKMAT



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PANGAN & INGRIDIEN PANGAN FUNGSIONAL : • Memberikan perlindungan bagi tubuh :  Serangan jantung  kanker • Memberikan manfaat : • Meningkatkan fungsi kognisi • Meningkatkan kesehatan pencernaan


PANGAN & INGRIDIEN PANGAN FUNGSIONAL :

Meningkatkan kinerja/Stamina : • • • •

“energy drink” “sport foods” Antioxidants Meningkattkan kesehatan tulang/sendi • Dll • “Natural alternative”



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• Consumer are trying to increase their intake :



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• Consumer are trying to limit or avoid :


PANGAN & INGRIDIEN PANGAN UNTUK : • Memberikan kemudahan/kepraktisan • Lebih mudah (mudah disimpan, dibuka, dikonsumsi, dibuang, dll) • “Tidak pakai lama” • • • • •

Fast and Simple “Take Out”/”Grab&Go” Frozen Foods “Bite size” Microwaveable



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PANGAN & INGRIDIEN PANGAN UNTUK : • Memberikan sensasi sensori • Lezat & nikmat • Lebih menyenangkan dan lebih menghibur • Lebih etnis & eksotik

NIKMAT



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PANGAN & INGRIDIEN PANGAN UNTUK : • Memberikan sensasi sensori • Lezat & nikmat • Lebih menyenangkan dan lebih menghibur • Lebih etnis & eksotik • Lebih “maknyus”

NIKMAT


TREN NIKMAT Kenampakan  “first impression”  Tampilan bagus? • warna • bentuk • Konsitensi/tekstur • Ukuran • Design



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TREN NIKMAT Kenampakan -Warna


TREN NIKMAT Tekstur & bentuk



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TREN NIKMAT Tekstur & bentuk


TREN NIKMAT Kenikmatan - sensasi “makyus”



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TREN NIKMAT Kenikmatan - sensasi “makyus”


BETTER INGREDIENTS? AMAN (Jasmani & Rohani) Ekonomis

NIKMAT



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BETTER INGREDIENTS? 3 Key point of Food Ingredients 1. Replacement ingredients (eg alternatives for fat, sugar, salt and artificial ingredients) 2. Added benefit ingredients (eg fibre, protein and functional ingredients) 3. Value-added reformulation : (eg. Flavour, texture modifier, emuslifier, etc


Sucralose Containing Product Lounches Targett, J. Ryan, F., Trotter, R (2013) (Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)



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Stevia Containing Product Lounches Targett, J. Ryan, F., Trotter, R (2013) (Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)


Brain, Bone and Digestive System Claim Product Lounches Targett, J. Ryan, F., Trotter, R (2013) (Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)



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Lactose Free Products Lounches Targett, J. Ryan, F., Trotter, R (2013) (Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)


Gluten Free Products Lounches Targett, J. Ryan, F., Trotter, R (2013) (Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)



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High Protein Claim Product Lounches Targett, J. Ryan, F., Trotter, R (2013) (Food Ingredients: Multiple innovations; multiple expansions. BERENBERG EQUITY RESEARCH. 2013)


Protein Ingredients?

Protein Ingredients 2013 Protein Trends & Technology (Seminar report, A Global Food Forums, Inc, Event. globalFoodForums.com)

Sports. • Endurance athletes: 1.2-1.4g protein per kg bw per day, • Strength athletes: 1.2-1.7g per kg bw per day. Churchward-Venne, TA, et al. (2012) Nutrition & Metabolism: To maximize muscle strength and size, it was recommended that 20-25g of whey protein (or Soy Whey) be consumed immediately following exercise. [The full-text article can be accessed at http://tinyurl.com/ky9p3hl.]



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Weight Management • High-protein meals are thought to help induce satiety by acting on brain regions involved in energy homeostasis. Additionally, higher protein diets may help muscle-sparing effects when dieting. Sustained periods of negative energy balance can decrease body mass, as well as skeletal muscle mass, and consuming dietary protein at levels above recommended amounts may attenuate loss of muscle mass. Purwiyatno Hariyadi [email protected]



Aging • Lean body mass typically declines with aging. • Age-related lean body mass (LBM) loss can be driven, in part, by physical inactivity and poor nutrient intake. • Aging, physical inactivity, bed rest, illness, injury and inflammation can all drive LBM loss. LBM loss can be debilitating, with loss of physical strength and increased susceptibility to illness.  First, protein sources vary in amino acid composition and quality  glutamate (umami)



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AMAN (Jasmani & Rohani) Ekonomis

NIKMAT


TERIMAKASIH



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BETTER INGREDIENTS for BETTER VALUE OF FOODS

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