|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Chopra discusses healthier cooking at PHDCCI hands on workshop on healthier food reformulations
|
|
Saturday, 03 May, 2025, 14 : 00 PM [IST]
|
|
Our Bureau, New Delhi
|
PHDCCI in collaboration with IQAC- Bhaskaracharya College of Applied Sciences (BCAS), organised a hands-on workshop on healthier food reformulations at PHD House, New Delhi. Siraj Husain, former secretary, Ministry of Food Processing Industries was the chief guest for the occasion. Dr Ranjeet Mehta, CEO and secretary general, PHDCCI, professor Avneesh Mittal, principal, BCAS, professor Eram Rao, coordinator- IQAC BCAS were also amongst the dignitaries during the gathering.
Hussain shared how India is undergoing a major transition in the way food is processed and consumed. While highlighting the importance of whole value chain, he touched upon the importance of entire Agri and Food value chain and how more than adulterants, the contaminants are a challenge when it comes to safety of the food. He also spoke about how there is an urgent need to reduce excess salt, sugar, and fat in packaged foods—not just to meet global health standards, but to protect the health of our citizens. While addressing the Reformulation must be industry-led, supported by policymakers, and driven by increasing consumer awareness. Together, through collaborative efforts, we have the opportunity to shape a healthier future for the nation.
Ajay Chopra who shared his innovative ways to reduce the sodium content in food, said, “As a chef, I’m always looking for ways to elevate everyday dishes without compromising their taste or authenticity. Monosodium glutamate (MSG) is one such ingredient that adds an umami kick, making a dish truly memorable. In my demonstration of Indori Poha, just a pinch of MSG brings the flavors together in perfect harmony, adding a deeper, more satisfying taste. It’s time we embrace MSG in our kitchens—not just in restaurants, but at home too. It’s a brilliant way to make simple food truly shine.”
Mehta expressed his happiness about organising this very important workshop and the initiative under PHDCCI. He said, “The reformulation is an important step towards building a healthier society and we must work together to reduce salt, sugar, and fat in processed foods, while ensuring that taste, texture, and consumer satisfaction are not compromised. Through this initiative, we aim to create greater awareness, build capacity, and encourage the food industry to adopt responsible practices."
Dr Jamuna Prakash, food consultant and former professor, Department of Food Science and Nutrition, University of Mysore, said, “As we explore innovative approaches to reformulate food products for better health and taste, the role of umami is becoming increasingly important. Monosodium glutamate (MSG), a well-researched umami seasoning, offers a unique advantage—it contains only one-third the sodium as compared to table salt and enables meaningful sodium reduction without compromising on flavour. Having researched this for over three decades, I’ve tested MSG across a wide range of Indian dishes—from sambhar and chutneys to pulao and curries. In our sensory evaluations, we found that incorporating MSG allowed for up to a 40% decrease in sodium content, with no loss in taste or acceptability. MSG blends effortlessly with Indian spices, making everyday meals more enjoyable. When used in optimum quantity, it serves as an effective and safe tool to support healthier eating.”
Mittal while mentioning the role of BCAS in producing experts of applied sciences under the aegis of Delhi University. He thanked all the collaborators and expressed his happiness how Food Technology is one of the leading domains of the college and has brought many laurels to the institution.
Experts from industry: Dr Jasvir Singh, director, head of AMETI Regulatory Affairs, International Flavors & Fragrances (IFF) Dr Rajendra Dobriyal, senior director- Scientific & Regulatory Affairs (India & South West Asia ), Coca Cola India, Meena Sharma, associate VP, QA, DS Group, Pankaj Sharma, sales manager- South Asia- Healthful Solutions, PureCircle by Ingredion and Hema Rajwani, head customer innovation (Food), AAK India joined in for sharing their thoughts on the idea of re-imagining healthier food formulations. A masterclass was also conducted to show the real time translation of these ideas in readily available food items. Om Routray, founder- Indian Culinary Agenda, Chopra, Himanshu Chaudhary, food technologist- technical applications, South Asia and Hema Rajwani, head customer innovation (Food), AAK India joined for the masterclass and shared ideas on how to reduce fat, salt, sugar content in the food items.
“Food reformulation policies are an important part of a suite of policy actions to support healthy and sustainable diets. It can contribute to ensuring access to safe and nutritious food for all, and shifting towards healthier and sustainable consumption patterns, because individuals do not need to change what they buy or make a conscious effort to seek healthier options,” said Rao while moderation and facilitating the programme.
Mili Dubey, assistant secretary general, PHDCCI while delivering a formal vote of thanks during the workshop, said, “Through this workshop, we aim to create an inviting and innovative atmosphere where experts from the industry will not only help us understand the challenges and nuances of these practices but the practitioners like chefs, product development experts and the innovation experts will demonstrate how they are working in real time to translate these ideas to our diet systems.”
|
|
|
|
|
|
|
|
|
|