The Indian food processing industry should explore innovative opportunities in traditional foods and Ayurveda Aahara, according to D B Anantha Narayana, Chief Scientific Officer of Ayurvidye Trust, Bengaluru, and Chairman of the Expert Committee Nutra-FSSAI. Dr. Narayana emphasized the untapped potential in this sector, stating that companies entering this space could gain a significant first-mover advantage, especially beneficial for startups aiming to develop and scale up such products.

Addressing the 9th International Food Convention (IFCoN)-AFSTI at CSIR-CFTRI campus in Mysuru from December 7 to 10, 2023, Dr. Narayana urged both Indian and international food sectors to explore these innovations, particularly in the realm of infant foods, an area ripe for growth. He highlighted the FSSAI's Foods For Infant Nutrition Regulations, 2020, which came into effect on October 1, 2022, presenting a substantial opportunity for exploration.

Dr. Narayana pointed out the vast potential for developing traditional foods for infants, incorporating ingredients such as rice, rice flour, wheat flour, semolina, pulses, cereals, spices, dry fruits, vegetables, milk, ghee, and eggs. These formulations, whether ready-to-use or reconstituted with milk, water, curd, or other suitable mediums, could thrive in the market with the right technologies and packaging formats, provided they are clearly labeled as 'Traditional Food for Infants.'

He drew attention to the overlooked possibilities in infant food processing, including cooked lentils, cereals, and mashed grains sweetened with sugar or jaggery. Dr. Narayana also highlighted the potential of cooked vegetables mashed with ghee and other innovative mixes like ragi and corn malt, semolina-based foods that can be blended with milk, curd, or ghee.

Dr. Narayana discussed the Ayurveda Aahara regulations notified in 2022, emphasizing their exclusion for infants up to 24 months. He outlined the requirements for formulating Ayurveda Aahara and mentioned permitted health claims based on traditional recipes from Granthas. The presentation included examples for adults, such as Methi Ka Laddoo with fenugreek seeds, jaggery, cardamom powder, and pepper, and the potential transformation of pepper rasam into granules or cubes for convenient consumption.

Concluding, Dr. Narayana encouraged the Indian food processing sector to embrace such innovations, citing a competitive advantage. He emphasized that India's diverse agro-climatic conditions provide a rich raw material base suitable for the food processing industry.