Developing weight management food products for the Indian population

Abstract

India is amidst a ‘nutritional transition phase’ with undernutrition and overnutrition coexisting in the population. There is accumulating evidence that when economic conditions improve, obesity and diet-related non-communicable diseases may escalate with higher levels of undernutrition. In fact, we are already seeing evidence of that; doubling of obese population from 1% to 2% and overweight population from 6.5% to 8% from 2005 to 2010. The link between obesity and cardiovascular disease and Type-2 diabetes is infallible and headlines like ‘Diabetic Capital of World’ and ‘India with largest CVD burden in the world by 2020’ rapidly being a reality. Rapid urbanization, coupled with high calorific content
foods and sedentary lifestyle is compounding the problems. The population of India and other countries of south Asia are more susceptible to these metabolic disorders compared to their Caucasian counterpart. Recently, a WHO report suggested that the proportion of Asian people with a high risk of type-2 diabetes and cardiovascular disease is substantial at BMIs lower (>23 kg/m2) in comparison to the existing WHO cut-off point for overweight (>25 kg/m2). Diet has been known for many years to play a key role as a risk factor for such chronic disorders. In recent times, traditionally consumed diets have been swiftly replaced by high-fat, energy-dense diets. Euromonitor International (Consumer Lifestyle Report 2011) reports that consumer expenditure on food, alcoholic and non-alcoholic beverages will grow by 123% (absolute) between 2010 to 2020 (constant value terms). The health and wellness food and beverages market is expected to grow at a CAGR of 10% over the next ten years. On the technology front, two primary approaches that food companies are taking are the ‘Lite or
low energy versions’ and the ‘active weight control product’. The former requires a lot of understanding of food structuring so that saturated fat is replaced with natural ingredients and designed structures. Designed structures have also been used in such foods which fill the human gut and give a feeling of fullness resulting in hunger control. Active weight management involves physiological/ biological targeting of gut hormones and digestive enzymes for satiety control and fat uptake.