Line of Progression: Indian Regulatory Framework for Nutraceuticals and Dietary Supplements

Introduction:Nutraceuticals although is a widely accepted term and now well understood, there exists several nomenclature and definitions across the countries. The present article discussed the progression of Indian food product regulations over the years, mainly emphasizing on regulations of nutraceuticals and dietary supplements.Regulatory Progression in India:The regulatory structure of nutraceuticals in India has evolved after the establishment of Food Safety and Standard act in 2006, which brought together preexisting eight laws to one single law regulated by Food Safety and Standard Authority of India (FSSAI). After the introduction of this act, the regulatory framework of food products progressed year by year with continuous amendments to this Act. The major milestone in the field of nutraceuticals was in 2016 with the introduction of regulations of functional food and nutraceuticals. Under these regulations, various guidelines were laid down for nutraceuticals in terms of their safety standards, health claims along with permissible limits of active ingredients and excipients for the safe and effective use.Conclusion:India has progressed in the development of a strong regulatory framework for nutraceuticals; however, to effectively implement these guidelines and for ensuring the safe and nutritious food, a robust system and a better-coordinated actions are required.

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Translating knowledge into dietetic practice: a Functional Foods for Healthy Aging Toolkit

Applied Physiology Nutrition and Metabolism ◽

10.1139/apnm-2013-0432 ◽

2014 ◽

Vol 39 (5) ◽

pp. 600-603

Author(s):

Alison M. Duncan ◽

Hilary A. Dunn ◽

Laura M. Stratton ◽

Meagan N. Vella

Keyword(s):

Older Adults ◽

Functional Food ◽

Healthy Aging ◽

Functional Foods ◽

Disease Risk ◽

Food Product ◽

Health Claims ◽

Omega 3 ◽

Age Related ◽

Demand For Health

The advance of functional foods has evolved because of research linking functional foods to health, a regulatory environment that allows health claims on foods, and consumer demand for health-promoting food products. Among consumers, the rapidly growing older adult segment is poised to benefit from functional foods because of age-related health issues that are linked to food and health. Registered Dietitians (RDs) are recognized as food and nutrition experts and are well positioned to communicate the benefits of functional foods. The Functional Foods for Healthy Aging Toolkit was developed to provide guidance and resource materials to assist RDs in communicating with older adults about functional foods. The toolkit provides background on functional foods, including definitions, regulations, and case studies of functional food product labels. The role of functional foods in Canada’s aging demographic is examined and the relevance to disease risk is discussed. The toolkit is appended with educational resource sheets on common functional food bioactives, including antioxidants, dietary fibre, omega-3 fatty acids, plant sterols, prebiotics, and probiotics. This publicly available toolkit can help RDs and other healthcare professionals in their interactions with older adults to maximize the value and health benefits that dietary inclusion of functional foods can offer.

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Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya

Amerta Nutrition ◽

10.20473/amnt.v5i3.2021.211-222 ◽

2021 ◽

Vol 5 (3) ◽

pp. 211

Author(s):

Annisa Salsabila Setya Budi ◽

Trias Mahmudiono

Keyword(s):

Food Safety ◽

Hazard Analysis ◽

Control Point ◽

Food Product ◽

Safety Standards ◽

Critical Control Point ◽

Biological Contamination ◽

Critical Control Points ◽

Physical Chemical ◽

Haccp System

ABSTRACTBackground: Aerofood ACS Surabaya as an international inflight catering service is required to have good food safety standards to ensure the quality of the products. The food safety system implemented by Aerofood ACS Surabaya on all its product is Hazard Analysis Critical Control Point (HACCP), including the banana cake. HACCP needs to be applied to prevent the possibility of physical, chemical, and biological contamination on food product that can cause foodborne disease.Objectives: The purpose of this research is to identify the application of HACCP system to banana cake in Aerofood ACS Surabaya.Methode: The method of this research is a qualitative descriptive method including field observation, interviews, and analyzes HACCP documents of aerofood ACS Surabaya.Result: There are 18 steps to produce banana cake until it can distributed to airlines and can be consumed by consumers: receiving of eggs, receiving of banana, receiving of dry goods (flour, sugar, baking soda, and oil), eggs storage, banana storage, dry goods storage, egg cracking, flour sifting, weighing, mixing, baking, chilling, shaping, packaging, storage of banana cake, setting in the tray, holding room, and delivery to plane. From 18 steps to produce banana cake, there are six critical control points: receiving of eggs, eggs storage, baking, cooling, storage of banana cake, and holding room.Conclusions: Physical, chemical, and biological contamination on banana cake can be prevented by paying attention to each steps, especially the critical control point. Aerofood ACS Surabaya has implemented the HACCP system properly and accordance with the established HACCP plan.Keywords: HACCP, food safety, airlines catering service, foodborne diseaseABSTRAKLatar Belakang: Aerofood ACS Surabaya sebagai perusahaan jasa boga penerbangan bertaraf internasional diharuskan memiliki standar keamanan pangan yang baik untuk menjamin mutu produk yang dihasilkan. Sistem keamanan pangan yang diterapkan oleh Aerofood ACS Surabaya pada semua produknya adalah Hazard Analysis Critical Control Point (HACCP), termasuk pada banana cake. HACCP perlu diterapkan untuk mencegah kemungkinan kontaminasi fisik, kimia, dan biologi pada produk pangan yang dapat menyebabkan foodborne disease.Tujuan: Tujuan penelitian ini adalah untuk mengidentifikasi penerapan sistem HACCP pada produk banana cake di Aerofood ACS Surabaya.Metode: Metode dari penelitian ini adalah metode deskriptif kualitatif yang meliputi observasi lapangan, wawancara, dan menganalisis dokumen HACCP Aerofood ACS Surabaya.Hasil: Terdapat 18 tahap produksi banana cake hingga produk dapat didistribusikan ke peswat dan dapat dinikmati oleh konsumen, yaitu penerimaan telur, penerimaan buah pisang, penerimaan bahan baku kering (tepung, gula, baking soda, dan minyak), penyimpanan telur, penyimpanan buah pisang, penyimpanan bahan baku kering, pemecahan telur, pengayakan tepung, penimbangan, mixing, baking, pendinginan, pembentukan, pengemasan, penyimpanan banana cake, penataan pada tray, penyimpanan pada holding room, dan delivery ke pesawat. Dari 18 tahap produksi banana cake, terdapat enam titik kritis yaitu penerimaan telur, penyimpanan telur, baking, pendinginan, penyimpanan banana cake, dan penyimpanan pada holding room.Kesimpulan: Kontaminasi fisik, kimia, dan biologi pada produk banana cake dapat dicegah dengan memerhatikan setiap langkah terutama titik kritis. Aerofood ACS Surabaya telah melaksanakan sistem HACCP dengan baik dan sesuai dengan HACCP plan yang telah ditetapkan.Kata Kunci: HACCP, keamanan pangan, jasa boga penerbangan, foodborne disease

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Dietary Supplements are Not all Safe and Not all Food: How the Low Cost of Dietary Supplements Preys on the Consumer

American Journal of Law & Medicine ◽

10.1177/0098858815591523 ◽

2015 ◽

Vol 41 (2-3) ◽

pp. 374-394 ◽

Cited By ~ 9

Author(s):

Joanna K. Sax

Keyword(s):

Food Safety ◽

Dietary Supplements ◽

Classification System ◽

Lower Cost ◽

Low Cost ◽

Scientific Data ◽

Regulatory Structure ◽

Safety And Efficacy ◽

Limited Ability ◽

Wild Berries

Dietary supplements are regulated as food, even though the safety and efficacy of some supplements are unknown. These products are often promoted as ‘natural.’ This leads many consumers to fail to question the supplements' safety, and some consumers even equate ‘natural’ with safe. But, ‘natural’ does not mean safe. For example, many wild berries and mushrooms are dangerous although they are natural. Another example is tobacco—a key ingredient in cigarettes: it is natural, but overwhelming studies have established the harm of cigarette smoke. The Food and Drug Administration (FDA) requires safety and efficacy testing prior to market entry for drugs. In contrast, the FDA only has limited ability to regulate the entry of new dietary supplements into the marketplace because supplements are treated as food.Two main arguments support the current regulatory structure of dietary supplements: (1) cost and (2) access. But lower cost and increased access to dietary supplements do not necessary have any relationship to safety and efficacy. Manufacturers' marketing techniques tout the health benefits of their supplements. Meanwhile, consumers are ingesting supplements without scientific studies indicating whether or not they are harmful.The FDA Food Safety and Modernization Act, signed into law on January 4, 2011, did not address the safety concerns regarding dietary supplements. This article discusses the regulatory deficiencies concerning dietary supplements and proposes novel solutions to address this specific sector of the food supply. This article advocates for the use of scientific data to support a multi-tiered classification system to ensure that dietary supplements on the market are safe.

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PROBIOTICS ENCAPSULATED FRUIT JUICE BUBBLES AS FUNCTIONAL FOOD PRODUCT

International Journal of Geomate ◽

10.21660/2020.72.5640 ◽

2020 ◽

Vol 19 (72) ◽

Cited By ~ 1

Author(s):

Palida Tanganurat

Keyword(s):

Functional Food ◽

Fruit Juice ◽

Food Product

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Caffeine Health Claims on Sports Supplement Labeling. Analytical Assessment According to EFSA Scientific Opinion and International Evidence and Criteria

Molecules ◽

10.3390/molecules26072095 ◽

2021 ◽

Vol 26 (7) ◽

pp. 2095

Author(s):

Pedro Estevan Navarro ◽

Isabel Sospedra ◽

Alejandro Perales ◽

Cristina González-Díaz ◽

Rubén Jiménez-Alfageme ◽

...

Keyword(s):

Food Safety ◽

Endurance Performance ◽

Food Supplement ◽

Cross Sectional Study ◽

European Food Safety Authority ◽

Health Claims ◽

Cross Sectional ◽

Strength Performance ◽

Scientific Opinion ◽

Term Performance

Caffeine is a food supplement widely consumed by athletes, but it has not been established. So far, the veracity of their labeling in terms of the dosage and cause/effect relationship aimed at the consumer. The aim is to analyze the health claims and the dosage presented on the labeling of caffeine supplements and to evaluate if they follow the European Food Safety Authority (EFSA) and international criteria. A descriptive cross-sectional study of a sample of caffeine supplements was carried out. The search was done through the Amazon and Google Shopping web portals. In order to assess the adequacy of the health claims, the guidelines of reference established by European Food Safety Authority were compared to the Academy of Nutrition and Dietetics, International Olympic Committee, and Australian Institute of Sport guidelines; in addition, recent systematic reviews were addressed. A review of labels of 42 caffeine supplements showed that, in less than 3% of the products were the health claims supported by the recommendations and by the labeled quantity of caffeine. The claims that fully complied the recommendations were, “improves or increases endurance performance”, “improves strength performance”, or “improves short-term performance”. In most cases, the recommended dosage was 200 mg/day for these products, which is the minimum for the caffeine effects to be declared. The rest of the health claims were not adequate or need to be modified. Most of the health claims identified indicated an unproven cause and effect, which constitutes consumer fraud, and so must be modified or eliminated.

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