Consensus emerges on millets protein in international consultation by PBFIA

Consensus emerges on millets protein in international consultation by PBFIA

The consultation cum webinar was organized virtually on 8 April by the Plant-Based Foods Industry Association (PBFIA) in association with the National Institute of Food Technology Entrepreneurship Management (NIFTEM)- Thanjavur under the Ministry of Food Processing Industries, The Good Food Institute India, Kerry Ingredients India, Yeastime Italy, Devigere Biosolutions and Proeon Foods.

Sanjay Sethi, executive director, PBFIA, expressed his views at the meet, “Indian startups have much space for growth in this still-nascent industry. Focusing on the indigenization and localization can be useful to make India ready for global plant protein demand”.

This consultation process was attended by 100 plus plant-based foods industry representatives and academic scholars.

<div class="paragraphs"><p>Brainstorming panel discussion at IPGA international webinar 2022</p></div>

Brainstorming panel discussion at IPGA international webinar 2022

The chief speaker Dr C Anandharamakrishnan, director of NIFTEM Thanjavur, addressed, "Many commodities can be considered from India's potential such as rice, chickpeas, moong bean for the production of plant-based foods." He further emphasized that India should take advantage and become "World Food Factory". He expressed happiness for ongoing consultation with PBFIA on larger issues, including jointly organizing interaction with the Ministry of Food Processing Industries during the upcoming Plant-Based Foods Industry- academia meet-up in May 2022.

Piefrancesco Mazzolini, chief executive officer and co-founder of Yeastime S.R.L., Rome, Italy, mentioned, "Traditional approach - Fermentation is beneficial in creating affordable products. There is a need to set up scientific validation and research path by creating a multidisciplinary network of universities and industries around these studies to transform the sector".

Dilip Chenoy, former secretary General of FICCI, said, "There is not just great potential for the plant-based food industry but indeed we are a larger health food industry."

The consultation was attended by Pratichee Kapoor, director- Big Bets; Middle East, Indian Subcontinent & Africa, Kerry Ingredients; Nicole Rocque, Senior Innovation Specialist, The Good Food Institute India, Satvika Mahajan, Senior Policy Specialist, The Good Food Institute India, Smitha Devigere founder chief executive officer, Devigere Biosolutions, Benagaluru and Ashish Korde, co-founder, Proeon Foods, Mumbai.

Sethi further added, "The Indian customer is increasingly curious about millets and discovering more unique ways to make it a regular part of their diet. Along with millets, pulses like mung bean used in plant-based egg protein has received approval as a plant protein source by The European Food Safety Authority."

PBFIA aims to create a network by connecting organizations, food handlers, start-ups, investors, and consumers. The drive for PBFIA is to help businesses in this sector grow through networking, collaboration, and dissemination of technical and market information and research. The organization is also focused on highlighting and promoting the benefits of the plant-based industry to improve health, food security, fair practices, and meet sustainable development goals.

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