What is Whole Grain?

According to the Health grain European Union Project, whole Grain defined as “Whole grains shall consist of the intact, ground, cracked, or flaked kernel after the removal of inedible parts, such as the hull and husk. The principal anatomical components – the starchy endosperm (the largest part of the kernel whichground to make white flour), germ (the tiniest part of the kernel) and bran (the hard-outer covering)– are present in the same relative proportion as those which exist in the intact kernel”. According to the FDA, whole grain foods as food that contains 51 percent or whole-grain ingredient(s) by weight per reference amount customarily consumed (RACC). Whole wheat contains 11 grams of dietary fibre per 100grams. Thus, the qualifying amount of dietary fibre required for a food to bear the prospective claim could be determined by the following formula: 11grams x 51% x RACC/100.

Colour is not a predictor of whole-grain context as food industries add molasses or caramel food colouring.

Why Should You Eat Wholegrain?

Evidence demonstrates that the regular consumption of whole-grain foods reduces the risk of heart disease, type 2 diabetes, obesity and certain types of cancer. 

Whole grain Consumption in Europe

Current research indicates that in the European countries, the average daily intake of whole Grain is <15g in the UK, France and Spain. It is far below the recommended intakes.

Whole grain Consumption in India

In India, especially Southern India, the main staple is the rice while for Northern India Naan, Paratha and Roti. Refined grain intake accounted for about half of total daily calories, and white rice accounted for more than 75% of refined intake in Southern India. On the overall, inadequate consumption of whole grains hasreported in Indian studies.

What Products developed at food Industry

·        Whole grain-based Bread

·        Pasta

·        Noodles

·        Vermicelli

·        Cookies, Biscuits

·        Rice (extruded)

·        Ready to Eat Cereals

·        Chapati, Roti, Puri, Tandoori Roti, Paratha.

·        Brown Rice based Idli mix.

·        Pongal

·        Multigrain wheat flour

·        Multigrain all-purpose flour

Raw materials used to prepare whole-grain products at our food research lab:

·        Sprouted Wheat
   Sprouted Barley
   Sprouted Oats
   Sprouted Spelt
   Sprouted Rye
   Sprouted Emmer
   Sprouted Millet
   Sprouted Buckwheat
   Sprouted Brown Rice
   Sprouted Sorghum
   Sprouted Quinoa
   Sprouted Amaranth
Organic Grains Offered:
   Organic Sprouted Wheat
   Organic Sprouted Barley
   Organic Sprouted Oats
   Organic Sprouted Spelt
   Organic Sprouted Rye
   Organic Sprouted Kamut
   Organic Sprouted Emmer
   Organic Sprouted Millet
   Organic Sprouted Buckwheat
   Organic Sprouted Brown Rice
   Organic Sprouted Corn
   Organic Sprouted Sorghum
   Organic Sprouted Quinoa
   Organic Sprouted Amaranth

Kamut® Khorasan Wheat Flour
   Whole Grain Rye Flour
   Whole Grain Spelt Flour
   Hard Red Winter Wheat Flour
   Hard White Winter Wheat Flour
Organic Grains Offered:
   Whole Grain Hulled Barley
   Whole Grain Hull-less Barley
   Whole Grain Rolled Barley
   Kamut® Khorasan Wheat Flour
   Rolled Kamut® Khorasan Wheat
   Whole Grain Hulled Millet
   Whole Grain Toasted Oat Groats
   Whole Grain Rolled Oats
   Whole Grain White Popcorn
   Whole Grain Yellow Popcorn
   Whole Grain Quinoa
   Whole Grain Long Grain Brown Rice
   Whole Grain Rye
   Whole Grain Rolled Rye
   Whole Grain Hulled Spelt
   Whole Grain Rolled Spelt
   Whole Grain Triticale
   Whole Grain Rolled Triticale
   Whole Grain Hard Red Winter Wheat
   Whole Grain Rolled Wheat
   Whole Grain Hard White Winter Wheat

If you want to know about devotion in the development of cultured meat, you are in the right place.  Because of eliminating the need to raise animals to reduce the environmental impact, cultured meat is fast becoming the best alternative forprotein products worldwide.  

Also, the recent bird to human transmitted SARS-CoV-2 creating havoc globally to kill millions and bring the economy to its lowest levels. The awareness of food safety is on the rise.  It is the reason that the experts confirm the global cultural meat market size is to skyrocket at a CAGR of 95.8% from 2021 to 2030 from a mere 1.64  to 2788.1 million US dollars(1).  Hence with such rapid growth, check out the many devotional practices of eating meat with cultural meat.

Devotion for Eating Meat

Devotion for eating meat is there for a long time for Muslims, Jews, and Hindus worldwide. The Quran specifies Muslims to eat only halal meat.  So is the Kosher food that follows the Jewish dietary law of Kashrut that governs what can or cannot be eaten practising their faith. As per the Muslim dietary laws mentioned in their holy book Quran, halal meat is by slaughtering the animals alive and healthy by reciting holy versions like Tamiya and Shahada. It permits the animals to get cut by the throat to drain all the blood from the carcass with blessings.  

The animal or poultry gets a sharp cut on the jugular vein, carotid artery, and windpipe to die instantly with little suffering.  Also, experts confirm that the halal meat is soft as all the blood drains from the carcass and safe for processing and exports. Jewish dietary laws also require using a surgically sharp knife by specially trained slaughters to kill the animals and poultry for making the food permissible to eat for those following its faith.  But the difference between halal and kosher devotions is that kosher does not require any blessing or forbids eating certain carcass parts like the sciatic nerve and particular fats.  But in halal, there should be a blessing, and no eating of the testicles and bladder should. Also, Islamic dietary laws forbid haram or not permissible to eat pork.

The Increasing importance of Cultural Meat

The current global population of 7.3 billion is to surpass 9 billion by 2050 (2). At present, over 70 billion land animals get slaughtered for meat every year(3).  And with the population increasing in the coming years, more billions of animals will get killed to fulfill the meat demand globally.  

The FAO or Food and Agricultural organization predict a 70% increase in the food needs for the future population growth.  Hence, at a time like this, the expert's opinion of proliferating cultured meat is a welcome sign for many reasons.  

The most significant of it is getting the vitro meat with no slaughtering of animals to save them and mother earth from reducing their eating requirements of plants to keep the environment safe.  Because of eating 8 ounces of meat, there is 89.2 ounce of plant consumption by the animals for making that meat. Also, as per the UN World food organization report, there are thousands of acres for grazing cattle rather than growing food for humans becomes unsustainable and wasteful by compaction, erosion, nutrient loss and desertification.  Hence, cultural or vitro meat has become the best alternative for meat consumption to give the same or more amount of protein but with no environmental concerns or the health threat of using antibiotics on the animals and others.

Devotion in development of Cultured Meat

But as in using technology in many fields, there are many philosophical, religious and ethical issues arising out of cultural meat. Even after painlessly harvesting the muscle cells from living animals to feed and nurture them to multiply for creating muscle tissue, the major component of the meat we eat is animals. Also, studies confirm that this cultural or vitro meat is biologically the same as the meat tissue from the animals to have the same protein levels. There is an ongoing debate on devotion in cultural meat development for Muslims and Kosher for Jewish as there is no animal available for their ritual practices. 

 Though there is a different rabbinical opinion among the Jewish, many think that cultured meat is only kosher if the cells taken from a slaughtered Kosher animal. On the other hand, others think that irrespective of the source of the cells to the development of the cultural meat, they lose their original identity.  Hence both their devotions do not forbid the consumption of cultural or vitro meat.

For considering the cultural meat as halal meat, the Muslims take into account only the slaughtered animal and not the serum of blood used to make it. So they consider cultural meat as halal meat only if the cells are taken from a halal slaughtered animal.  And they do not take into account the blood and serum as they are potently impure and want to avoid if it changes the meat.

Conclusion:

The above facts will surely help you know about the devotion to developing cultured meat and their importance in replacing the meat to reduce environmental hazards and improve health with increased food safety.

Certain long-term (chronic) illnesses, such as heart disease, stroke, and diabetes, may be prevented by eating a balanced diet. It may also assist you in maintaining a healthy weight while decreasing your risk of developing certain cancers. The fundamentals of a healthy diet are described in this article.

Diabetic Kit Formulation

When you think of type 2 diabetes, you also need to think about the amount of carbs, calories, and sodium in prepacked meals, as they can have a tendency to be higher in sugar and salt. Beside quantity, you also need to look at the good quality carb intake. Quick premade meals can be helpful for people with busy schedules as it provides fairly decent quality ingredients that are premeasured, which help with portion control. Several diabetes-friendly options, such as low carb, plant-based, paleo, and keto meals all these dietary pattern promotes healthy blood sugar management.

The meal should be considered on the following criteria

Nutrient density – made with whole foods.

Ingredient quality – source high-quality ingredients, and some use organic produce and pasture-raised meats

Appropriate for people with diabetes – fiber-rich vegetables, protein, and healthy fats

The food should be low in sodium, less than 700milligrams, or below 500mg or 300mg depending on the type of condition, and a maximum of 7g of saturated fat. Each meal should contain between 20/30 and 60/100g of carbohydrates per serving between 350 and 600 calories and at least 15g of protein. 

Following dietary guidelines (NIN, ICMR, ADA, USDA) on carbs and fats would be recommended and when opting for Keto diet, a carb restricted diet of 30 net carbs per day, talk to your healthcare team before trying keto, as it may pose health risks, especially people those on diabetes medications.  However, the amount of carbohydrates someone with diabetes will need is based on many factors, including:

• Level of physical activity.
• Age.
• Level of insulin resistance.

Diet kits could be prepared as dairy-free, gluten-free and free of artificial ingredients. Ingredients chosen should be fresh, never frozen, and free of gluten, refined sugar, and GMOs.

Balanced Eating Options

To operate correctly and keep you alive, your body needs energy. This energy comes from the components in your meals, namely carbohydrates, lipids, and proteins. Other nutrients that are necessary for your diet to keep your body healthy include minerals and vitamins. To get optimum health advantages, it's crucial to strike the appropriate balance between these various nutrients. Food from each of the following food categories is often found in a well-balanced diet:

·        Carbohydrate-rich foods such as bread, rice, potatoes, pasta, and so on.

·        Fresh fruits and veggies

·        Dairy products and milk

·    Foods are high in protein. Meat, fish, eggs, and other non-dairy protein sources are among them (including nuts, tofu, beans, pulses, etc.).

You consume the fifth food group, which consists of fatty and sugary meals. Only a tiny portion of your diet should be made up of fatty and sugary items. In addition to those above, getting enough fiber and water in your diet is essential for good health.

Healthy Diet guidelines for patients

Consume a variety of foods; no one item has all of the nutrients needed for the body to function properly. Hospitals and healthcare systems must do more to guarantee that patients have a good eating experience. It is advisable to speak to a clinical and healthcare nutrition and Food Scholar Club. Registered Dieticians and Nutritionists provide an Evidence-Based Research study that includes standard portion sizes, nutrient intake recommendations, and experience in menu analysis and labelling, recipe creation, and dietary guidelines.

Consume the proper amount of food to maintain a healthy weight [1]:

• Women have lower energy requirements than males, and older individuals have lower energy requirements than adolescents and young adults.
•  Aerobic exercise is an essential component of weight management.
• Eating breakfast every day can help people lose weight by curbing their appetite for unhealthy meals later in the day

Foods high in starch, fiber, and whole grains [2]:

·  Consume various starchy and fibrous meals, such as bread, cereals, rice, pasta, and potatoes, including fiber, calcium, iron, and B vitamins.

· Wholegrain foods, such as whole meal and wholegrain bread, pita and chapati, whole wheat pasta and brown rice, and wholegrain morning cereals, provide more fiber and other nutrients than white or refined starchy meals.

· Insoluble fiber is abundant in wholegrain cereal meals, which helps to avoid constipation.

· Soluble fiber found in fruits, pulses (beans, lentils, and chickpeas), and vegetables can help lower cholesterol levels in the bloodstream.

·  Consuming more fiber lowers the risk of heart disease, diabetes, and colon cancer. 

Consume a lot of fruits and veggies [3]:

·A diet high in fruits and vegetables has been shown to lower the risk of coronary heart disease and certain malignancies.

·A serving of fruit or vegetables is around 80 g.

Fish [4]:

·        At least two parts of fish (fresh, frozen, or canned) each week, including one portion of oily fish, should be consumed. Smoked salmon can have a lot of salt in it. 

Protein [5]:

·       Meat, fish, eggs, and legumes are all high in protein.

·   Although it was always assumed that eggs increased the risk of coronary heart disease, a new study shows that this is not the case.

·       Although red meat is a greater source of iron, poultry and turkey have less fat than meats such as pig and beef.

·   Smoked and cured foods should be consumed in moderation. According to research, they may raise the risk of a variety of cancers.

Minerals and vitamins [6] :

All necessary vitamins and minerals should be present in sufficient quantities in the diet. A diverse diet rich in fruits and vegetables, protein, and dairy products will provide a healthy amount of most vitamins and minerals.

Ensure adequate fluid intake [7]:

In hotter regions, the body requires more fluids. Caffeine-containing beverages (e.g., tea, coffee, and cola) should be avoided in excess due to their diuretic impact. Non-alcoholic beverages are a better choice. Water is calorie-free and maybe both refreshing and beneficial. Toss a lemon or lime slice into your water. Keep a jug in the refrigerator to keep it cold. Consider replacing your whole milk latte with a coffee made with skimmed or semi-skimmed milk.

Portion sizes

Even if you consume many nutritious meals, you need to keep an eye on your portion sizes because you'll gain weight if they're too big. When you're eating, make an effort to eat fewer quantities. You don't have to finish everything on your plate. Change the dishes in your cabinet (which may be big) to more medium-sized plates. You'll automatically serve lesser servings this way. Consume plenty of fruits and vegetables. When eating out or getting takeout, request a lesser quantity.

 Healthy Eating

Due to a weakened immune system, people with some forms of cancer, such as leukemia, may be advised to avoid raw or undercooked meals, as well as unpasteurized dairy products. You should also avoid consuming meals in public places due to the risk of bacterial contamination. In addition, if you have diabetes, heart disease, or cholesterol issues, your doctor or nutritionist would most likely create a customized dietary plan for you. For example, people with diabetes require a low-fat, low-cholesterol diet, whereas individuals with heart disease or cholesterol issues may require a low-fat, low-cholesterol diet.

Developing a food product entails more than just perfecting a recipe. To create new food items, companies must plan carefully, labor diligently, and do significant research over a long period. It is critical to set precise targets and timelines that integrate the firm's future direction before beginning a new development endeavor. 

Companies create new products to attract new consumers, expand into new geographic areas, boost profitability, raise brand awareness, or increase market share. Every day, a slew of new food products enter the market, vying for consumer attention.

The following are some of the reasons behind the development of new food products:

1. New inventions

2. A customer's demand (Change of lifestyle, healthy living)

3. Current market loss

4. Market compulsion

 There are several phases involved in creating and launching a new product in any sector.

 Process of Creating Food Products

 1. Generating and screening ideas

An idea that has the potential to transform someone's life can come from anywhere. A market survey might lead to new product ideas. Staff from any area, such as sales, marketing, production, and administration, can record their thoughts after the brainstorming session. Regardless of whether or not a concept is beneficial at the moment, it should be mentioned.

Because there may be several restrictions in putting these ideas into action, screening is required. Finance, marketing, processing, laws, packaging, and distribution are all possible constraints. As a result, they must all be taken into account.

2. Market Analysis

Market research provides insight into customer preferences and product acceptability. For data collection, it entails both primary and secondary market research. Focus groups and test panels may be used in market research. When conducting surveys, the following characteristics are taken into account: age, gender, economic position, geographic location, etc.

Following a market survey, data is collected using a marketing information system. It consists of four main components: internal corporate data gathering, market data for competitors' products, acquired primary and secondary data, and marketing methods.

 The following aspects are covered by market research:

1. Analyze the Target Market

2. Examine the geographical situation

3. Cost Analysis

4. Examine the competition

5. Conduct a SWOT analysis

6. Business rules and regulations

Market research determines whether or not a product will succeed in the marketplace. As a result, the maker or firm can decide whether the product should be continued or discontinued. The product may be phased out for various reasons, including high development costs, financial difficulties, an unsuitable market, and too many rivals for the same product.

 3. Product Specifications

Product definition may be a time-consuming and challenging procedure. Raw ingredients, various processing methods, quality control, quality assurance, packing and storage conditions, and so on are all covered.

It provides information on the specific description of the product that the manufacturer needs and assists manufacturers in obtaining accurate information on what the buyer wants. Market research will assist in gathering this precise information based on the results of the previous two phases of idea development and screening.

 4. Feasibility analysis (Financial & technical)

A feasibility study is required to find the new product is viable. Technically and financially, new product concepts should be realistic. Technical feasibility tests for the practicability of the different processing techniques, suitability of equipment, availability of sufficient people, time and money requirements, etc.

5. Process Improvement

A new product might be unique and distinct from the existing line, just a line extension or a packet modification. The process, according to it, is progressing. It entails adding a new product line, a redesign of the existing layout, new processing procedures, and personnel training.

6. Development and Testing of Prototypes

Prototype development is required to get an understanding of large-scale procedures and aids in market entry. Large-scale manufacturing entails managing ingredients, processes, and production and storage and packaging on a larger scale.

Market testing will aid in the detection of any flaws in the product, design, or other aspects. It will also assist in determining the appearance and worth of a product in a particular market. On this basis, essential modifications for future development can be made.

7. Start-up

After testing all of the concepts through several phases, the last step is to launch a new product into the market. Before releasing a product, you should have a thorough plan in place. It should include information regarding the date of a product's introduction as well as the target buyers. When it comes to launching, the correct placement versus rivals is crucial. Additionally, client feedback will provide you with an understanding of what the customer requires. It is not necessary to begin working on product modifications right away. You may gradually increase your consumer base. Launching a product is not the final stage in the creation of a new product. It is a continual process, and additional development is always necessary for a product's success.

Over the years, the food manufacturing sector has successfully adopted several generic NPD approaches to meet its demands. However, changing customer demands, increasing retailer pressure, and mounting pressure to reduce negative environmental consequences necessitate rethinking old methods. A formalized NPD model mainly built for food producers must incorporate factors such as closely fulfilling customer expectations, employing seasonal and local products, guaranteeing food safety and traceability, assuring production at scale, and minimizing lifetime environmental consequences.

 COVID-19 is delivering an unexpected boost to the alternative protein market. Despite the fact that COVID-19 is unrelated to livestock, the pandemic heightened public awareness of zoonotic viral illnesses, the risk of which can also be linked to livestock. Because it contains an abundance of macronutrients, micronutrients, and antioxidants, an alternate protein-based diet can help decrease the virus's impact on at-risk persons. From a manufacturing and distribution standpoint, this business has seen extraordinary demand from manufacturers and consumers, especially for certain items like meat analogue and plant-based milk.   Alternative proteins are produced with less reliance on labour, making them less vulnerable to staffing shortages than red meat, which requires a lot of it.

Due to the pandemic, some best practise models for the alternative protein business that were previously overly restrictive during the outbreak have been temporarily relaxed. Certain governments have stated that some of the competition law restrictions for alternative proteins, namely for plant-based protein products and insect protein, have been relaxed. For example, the FDA has eased its standards for selling plant-based meat products. Earlier, due to labelling concerns, the FDA did not approve direct-to-consumer sales of Impossible uncooked plant-based beef burgers. Insects are therefore ideally positioned to offer a solution for any food shortages that may arise as a result of the coronavirus pandemic. Edible insects are extremely sustainable, requiring only a fraction of the feed, water, and resources that traditional cattle and other alternative protein sources need, reducing constraints on the global food supply chain.

Growing venture investments in alternative protein companies

Along with the rising risk profile of livestock agriculture, well-established meat and dairy industries are coming under fire from civil society organisations and new food industry actors, making plant-based goods ethical and sustainable. Because of its growth, profitability, risk exposure, and ability to compete and innovate, protein diversification has the potential to revolutionise a food company's core business and value proposition. The growing trend among millennials to adopt flexitarian and meat-free diets suggests a substantial shift in purchasing patterns from previous generations.  From farmers to retailers, companies across the food value chain are already investing in these prospects. Some businesses are hedging against or planning for the drop in demand for animal products by investing in alternative producers. Several high-profile individuals, financial investors, and companies have invested in or funded the market in recent years. Some of these investments are:

• Since 2012, Impossible Foods (US) has raised USD 1.4 billion in venture funding from notable investors, including Bill Gates.
• General Mills has invested USD 40 million in Kite Hill (a plant-based cheese company) and Beyond Meat.
• In the Series D round, MycoTechnology (US) raised USD 120.69 through June 2020.
• In the Series A round, 3F Bio (U.K.) raised USD 9.22 until April 2018.
• Merck KGaA and Bell Food Group have invested USD 8.8 million in Mosa Meat, a Dutch food technology company.
• Since 2014, Cricket Lab, a Thai insect protein manufacturer, has raised a total of USD 2.1 million in funding.

·        As a result, rising venture capital investments, which support the expansion of plant-based product companies, and leading meat manufacturers' increased focus on building a portfolio of investments in the insect, plant, and lab-grown meat protein arena, the worldwide alternative proteins market is booming.

·   To some extent, a strong predilection for animal-based products limits the rise of alternative products.

·        Livestock animals have an important role in human health and well-being. Meat production and consumption have risen dramatically in recent decades, particularly in emerging countries. Global demand for animal products is expected to rise 70% by 2050, according to the OECD-FAO, due to population expansion and increased wealth.    Animal proteins come from animal products such as eggs, milk, meat, and fish. Because they contain and offer enough levels of essential amino acids, animal-based products are sometimes referred to as higher-quality proteins.

Plant-based goods, on the other hand, have limited levels of some (but not all) amino acids. Western diets now contain a significant quantity of animal protein. Animal sources provide for around two-thirds of dietary protein, according to the National Health and Nutrition Examination Survey (NHANES) (2018).

Key Findings in the Alternative Proteins Market Study:

During the forecast period, the emerging alternatives segment is expected to increase at the fastest rate.

The global alternative proteins market is divided into three categories based on stage/type: emerging alternative proteins, teenage alternative proteins, and matured alternative proteins. In 2020, the matured alternative protein sector accounted for the majority of the alternative protein market. During the projection period, however, the emerging alternative proteins segment is predicted to increase at the fastest CAGR. Growing demand for environmentally friendly protein-rich food, more investment in new protein farming, and changing attitudes regarding insects and single-cell protein as food are all contributing to this segment's rapid rise.

Emerging Alternative Proteins

The global emerging alternative proteins market is divided into three types: insect, algae, and duckweed. In 2020, insect proteins accounted for the greatest portion of the global emerging alternative proteins market.

• Adolescent Alternative Proteins

Pea, rice, corn, potato, and other runner-up protein sources, such as sorghum, teff, quinoa, oats, and lupine, are examples of adolescent alternative proteins. In 2020, the pea proteins category held the highest share of the entire adolescent alternative protein market.

• Matured Alternative Proteins

Soy, wheat, canola, mushroom, mycoprotein, and other alternative proteins are segmented in the matured alternative proteins market. In 2020, the soy proteins category held the greatest proportion of the mature alternative protein market.

The global alternative proteins market is divided into three categories depending on the application: plant protein-based products, insect protein-based products, and microbial protein-based products. In 2020, the sector of plant protein-based products held the biggest share of the entire alternative protein market.  The market for edible insect protein-based products, on the other hand, is predicted to rise rapidly throughout the forecast period. The high nutritional value of insects, the growing desire for novel food products, the growing acceptance of insect protein consumption, and the environmental sustainability of insect production and consumption are all factors contributing to the market's rapid growth.