Raj Kapoor Managing Director A ugust 17, 2018

1. TRANS-FAT FREE INDIA INITIATIVE OF FSSAI Raj Kapoor Managing Director August 17, 2018

2. OVERALL MARKET USD7.6 Billion Bakery Industry in India • Growing Industry • Bakery industry in India today has an important place in the industrial map of the country • High Consumption Product • Bakery products are an item of mass consumption in view of its low price and high nutrient value • The per capita consumption of bakery products in India is 1-2 kg per annum • Increasing Customer Base • With rapid growth and changing eating habits of people, bakery products have gained popularity among masses • Largest Processed Food Industry • India is the second largest producer of biscuits after the U.S.

3. Indian Market INR 15,000 Cr Biscuit Market INR 2,850 Cr Bread, Rusk, Khari Market 15% CAGR For Baking Industry 2 MILLION Unorganized Bakeries in India INR 3,000 Cr Food Testing Market In India

4. STATUS Trans fats were popularized in the 1950s, and their uses slowly expanded until they were ubiquitous in the food supply. They were baked into muffins, cookies, pies, and pizzas. French fries were fried in them, and they were even used in coffee creamers and microwave popcorn. In a research in the New England Journal in of Medicine shows in 2006, for every 2 percent of calorie intake that comes from trans fats, a person’s heart disease risk increases by an incredible 23 percent. That’s why the Food and Drug Administration in the US has worked to phase trans fat out of the food supply. In 2006, the FDA required manufacturers to start labelling their foods with trans fat content information. By 2013, the agency tentatively determined that trans fat could no longer be considered safe for people to eat. On June 16, 2015, the FDA released their final determination on the issue of partially hydrogenated oils (PHOs) in human foods. It was decided that PHOs are no longer generally recognized as safe (GRAS) for use in food.

5. STATUS • US FDA mandated to remove Partially Hydrogenated Oils (PHOs) from your food products. Products that contain PHO’s for specified uses must reformulate before June 18, 2019 and these products may be sold in the market until January 1, 2021. • In 2015, FSSAI notified to limit the maximum level of trans fatty acids (TFAs) or trans fats in fats, oils, and hydrogenated vegetable oils. • Some European countries have stringent standards for TFAs. In European countries like Denmark and Switzerland, the maximum limit for TFA is two per cent of the total fat content in oils and fats, either consumed alone or as part of processed foods • In 2018, FSSAI has decided to bring down the trans-fatty acids (TFA) in Vanaspati/bakery shortenings/margarine to less than 2 per cent in a phased manner by 2022. • The World Health Organization wants to eliminate artificial trans fats from the global food supply and has a step-by-step strategy on how to do so by 2023.

6. Key Learning • PHOs present in foods can contribute a significant amount of trans fat, but people often mistake the PHO ban as a trans-fat ban. Removing PHOs from food does not mean that trans fat will be removed from all foods. • Naturally occurring trans fat will still be found in small quantities coming from animal products and dairy products. Fully hydrogenated oils and other edible oils also contain trace amounts of trans fat from processing. • PHOs are fats and oils that have been hydrogenated to only a partial saturation, but fully hydrogenated oils have been hydrogenated to complete, or near complete, saturation. What seems like a minor difference during processing makes a major difference to the final fatty acid breakdown of the finished product. 

7. Global Plans • The WHO wants to ban a food ingredient that causes 500,000 premature deaths worldwide each year.  • The World Health Organization wants to eliminate artificial trans fats from the global food supply and has a step-by-step strategy on how to do so by 2023.

8. Concerns Some members of the industry are concerned that Inadequate supplies of trans-fat replacements might pose challenges to reformulation. Though 4 years of compliance period should prove adequate Practical challenges including packaging changes with requisite levelling may be an issue of micro/small food processors. • Though, Indian biscuit industry has already started working on this direction.

9. Trans-free solutions • “When removing the trans-fat associated with partially hydrogenated oils from shortenings, margarines, pan oils, topical oils, etc., there are several options available depending on the application and desired functionality. These may include: • Natural high-stability oils • Commodity oils like palm blends • Fully hydrogenated oils (FHOs) • Interesterified oils • High-oleic oils Bakers/Food Processors should actively work with suppliers who have already committed to make available requisite ingredients.

10. Get ready? • Start by checking the ingredient statements for each of the ingredients in your products. If you see a partially hydrogenated oil, reach out to your supplier to make sure that they have not already reformulated to use a different oil. • If you find an ingredient that is or contains a partially hydrogenated oil, work with your supplier to get it replaced as quickly as possible.  • This means manufacturers no longer must use up all their products that contain PHOs to respect mandate of the FSSAI. • FSSAI should consider notifying alternates of Trans-fats. • Bakers/Food Processors should start reformulating products to reduce trans fat to 2% by 2022. Bakers/Food Processors are still supplier dominated in India, rather suppliers should work as per requirement of the industry like in other developed countries

11. Capacity building/training It is important that we make available training/research support for Bakers/Food Processors for reformulation of their products, packaging, levelling. STUDENTS ENTREPRENEURS PROFESSIONALS ORGANIZATIONS 1 2 3 4 • AIBTM has already been working this direction. AIBTM has been conducting regular courses on reformation of recipes, research and packaging, etc. • AIBTM endvour to support FSSAI and Industry to India Trans fat Free. • ‘ • AIBTM has already been working this direction. AIBTM has been conducting regular courses on reformation of recipes, research and packaging, etc. • AIBTM endvour to support FSSAI and Industry to India Trans fat Free. • ‘

12. Contact Raj Kapoor Managing Director Assocom-India Pvt. Ltd.  Assocom Institute of Bakery Technology and Management (AIBTM)  30/25, Knowledge Park 3, Greater Noida -201 306, NCR Delhi Tell. 91-120-2428802 (Direct), +91-120-2428800 Email: rajkapoor@aibtm.in, rajkaporor@vsnl.com Cell: +91-9810158318, Skype: kapoor.raj Website: www.assocom-india.com and www.aibtm.in