Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

Risk management of functional food Group 5 –Aleksander Maher, Metin Guldas, Tina Tusar, Liina Kutsar, Kadrin Meremae, Kristi Praakle-Amin, Raivo Vokk

Outline •Introduction for functional food •Definition •Classification –Biologically active compounds found in FF

•Legislation •Consumer needs •Main functional foods •Dream factory –yoghurt production

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Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

Introduction • Nowdays the higher stress of life, the increasing number of elderly people and reduced physical activity are considered the reasons for large spread of chronic diseases (cardiovascular diseases, diabetes, cancers… ). • Consumers are interested in healthy lifestyle and healthy food. • The interest in the food we eat has never been greater than it is today. • Conserning the consumer’ s opinion on functional foods, 47% of the respondents don’ t have any opinion about the issue (T.Saron).

Definition • Functional food – any fresh or processed food including probiotic food and dietary supplements claimed to have the ability beneficially influence some body functions in order to improve the state of well-being and health and/or reduce the risk of disease, – Claimed functional properties have to be scientifically approved. – (www.who.int/foodsafety/fs_management/en/probiotic _guidelines.pdf)

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Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

Biologically active compounds found in functional food

Legislation • The EFSA regulations of European Parliament (1924/2006) have started the registration of the health claims made on foods referred either in Article 13 or Article 14. • Nutraceutical and Functional Food Regulations in the United States and Around the World – http://www.science-direct.com/science/book/9780123739018

• For supplement products, the Natural Health Products Regulations (overseen by the Natural Health Products Directorate (NHPD), part of Health Canada) have been in force since January 1 2004. They also cover herbal remedies, homeopathic and traditional medicines, probiotics, amino acids and essential fatty acids, all of which have to be issued with a license before they can be sold.

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Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

Consumers expectations •tasty •quality •brand •acceptable price •functionality –benefits for health

•package –nutritional information (GDA)

Main groups of functional foods in Estonia, Slovenia, Turkey • Commonly used functional ingredients: – probiotics, vitamins,minerals, coenzym Q10, un-saturated fatty acids omega 3, dietary fibers, L-carnitine, differents fruits etc,

• Dairy products: – – – – –

kefirs yoghurt, milk curd products cheese

• Bakery products – bread with fibers

• Drinks – juices – Smoothies – Whey drinks

• Eggs with Omega-3 fatty acids

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Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

Dream factory –yoghurt production

DEFINITION •Yoghurt is fermented milk product made by lactic acid fermentation. •The responsible microorganisms for the fermentation are mainly Lactobacillus bulgaricus, Streptococcus thermophillus, obtaining probiotic property; Lactobacillus acidophilus and Bifidobacterium bifidus can be choosen as yoghurt starter culture together with Streptococcus thermophilus.

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Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

SPECIFICATION OF PRODUCT Product is made from standarised milk containing : § § § § § §

1,6% fat 6% milk proteins 4,6% lactose 1% minerals 86,8% water Probiotics bacteria 107 CFU/mL

RAW MATERIAL •RAW MILK •SKIMMED MILK POWDER •STARTER CULTURE (deep frozen –45°C: Christian Hansen, Danisco)

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Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

PACKAGING •POTS: Polipropilen (PP) or polistiren (PS) •LID: Aluminium foil

SHELF LIFE •4 weeks keep on temperature 2-8ºC •ASSURING SHELF LIFE § Termization and pasteurisation § Aseptic fermentation and filling § Continuated cold chain for final product

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Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

R AW M IL K

R E C E P T IO N AND COLD STO R AG E

YOGHURT PR OC ESS S K IM M IN G A N D T IP I Z A T IO N

BAKTO 1

PASTEU R I Z A T IO N O F M IL K

BA KTO 2

PAS TEU R M IL K C O LD STO R AG E PR O C ESS M ILK

T IP I Z E D R A W C R EAM

A D D I T IO N POW D ER S BY R E C IP E S

PAS TEU R . O F M IL K

F E R M E N T A T IO N PR OC ESS

S T E R I L E A D D I T IO N OF M IC R O O R G A N IS M S

B U FFE R TAN K STOR AG E

F R U IT PR EPAR A T IO N

F IL L IN G O N M A C H IN E S (AM PAC K, H AM BA, M IR O M A T I C , G A L D I)

P RO D U C TS 0 4 .0 5 .2 0 0 9

INTENDED USE of PRODUCT • For intestinal problems (constipation, • Ulcer, • Tissue regeneration (antioxidant activity) • Increased absorption of minerals • Protection from pathogenic bacteria • Anti-tumoral activity • Adjusting blood pressure • Lowering blood cholesterol level • Strengthening the immune system

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Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

POTENTIAL HAZARDS •Biological hazards (microorganisms) •Chemical hazards in raw milk (cleaning agents, disinfectants, antibiotics) •Physical hazards (temperature of pasteurisation)

CCP R AW M IL K

YOGHURT PR OC ESS

CP S K IM M IN G A N D T IP I Z A T IO N

R E C E P T IO N AND COLD STO R AG E

CP BAKTO 1

CP CCP

CP

PASTEU R I Z A T IO N O F M IL K

BA KTO 2

PAS TEU R M IL K C O LD STO R AG E PR O C ESS M ILK

CP CP CP

PAS TEU R . O F M IL K

F E R M E N T A T IO N PR OC ESS

CP

CP CP

F R U IT PR EPAR A T IO N

0 4 .0 5 .2 0 0 9

A D D I T IO N POW D ER S BY R E C IP E S

CP

S T E R I L E A D D I T IO N OF M IC R O O R G A N IS M S

B U FFE R TAN K STOR AG E

F IL L IN G O N M A C H IN E S (AM PAC K, H AM BA, M IR O M A T I C , G A L D I)

P RO D U C TS

CCP-cold storage

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T IP I Z E D R A W C R EAM

Presentation at the 3rd SAFOODNET seminar St Olav’ Olav’s Hotel, Hotel, Tallinn, Tallinn, Estonia; Estonia; May 4-6, 2009

CONCLUSION •Functional food is good for health and we recomend probiotic yoghurt for your wellbeing.

THANK YOU FOR YOUR ATTENTION !

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