Indian nutrition body calls for healthy innovation in baked products

By Ankush Chibber, 10-Jan-2012

The apex nutrition body in India has called on the country’s bakery sector to focus more on technological innovations and better ingredients to keep pace with changing consumer trends.

The guidance was issued by the National Institute of Nutrition (NIN), part of the Indian Council of Medical Research, which asked bakery manufacturers to look at ingredients like zero trans fat and high fibre.

Under the guidance, NIN also asked manufacturers to use micronutrient fortification to replace calorie-dense, high glycemic and relatively low-nutrient value products such as bread, biscuits, cake, muffins, buns, and pizza. 

NIN director B Sesikeran said in the guidance that with bakery products, there exists apprehension with consumers given the decreased physical activity and modern lifestyles amongst modern Indians.

“They think of them as calorie-dense products…there is need for research and development for novel and healthier bakery products relevant to the diverse needs of the country,” he said.     ........read more