2^nd International Conference on Nutrition, Food Science and Technology April 08-09, 2019 Abu Dhabi, UAE

Alessio Cappelli is a PhD student in Sustainable Management of Agricultural, Forestry and Food Resources at the Department of Agricultural, Food and Forestry Systems management, University of Florence, Italy. He has completed his Bachelor’s degree in Food Science and Technology and Master’s degree in Food Science at the University of Florence, Italy.

The growing consumers’ attention regarding the inclusion of foods able to provide health benefits in one’s diet, is currently a theme of fundamental importance. Between these products, ancient wheat’s and whole wheat flours seem to be the most appealing in the cereal industry thanks to their nutritional content. Nevertheless, ancient wheat’s show worse rheological and technological performances compared to modern cultivars, in particular when using whole wheat flour. According to Migliorini, et al. (2016), the content of starch and protein is strongly influenced by annual variability and agronomic practices. This highlights the need for further investigation to understand the relationship between different agronomic practices and the rheological and technological properties of flours and dough’s made from ancient wheat’s. Furthermore, the greatest challenge for the bakery industry still remains the improvement of the technological properties of bakery products made from ancient wheat’s. In this paper, some of the strategies aimed to face this challenge are proposed. Starting from the improvement of the rheological properties of dough’s made from ancient wheat, Cappelli, et al. (2018) provided a rheological study which allows to identify the optimal water content to be added, through models represented by level curves diagrams. Moreover, regarding the improvement of bakery products based on ancient wheat, the sourdough fermentation (Saa, et al. 2017) and the reduction of free lipid in the doughs (Collar & Angioloni, 2014) seems to be the most interesting strategies. Finally, future strategies finalized to improve the technological properties of bakery products made from ancient wheat’s are related to the assessment of suitability and bread-making aptitude of ancient wheat flours blended with the most interesting and innovative sources of proteins, i.e. legume and insect flours.

Mohammad Kamil is a Fellow of Royal Society of Chemistry London, Head TCAM Research, Zayed Complex for Herbal Research & Traditional Medicine, Health Regulation Division, Health Authority, Abu Dhabi, UAE. He is a recipient of Common Wealth Award-London; Convention Award of Chemical Society-India; Academic Exchange Fellowship from Association of Common Wealth Universities-London and Global award on Unani Medicine and various other prestigious honors and awards. He has worked as In-Charge of Drug lab, MoH India and Professor at Jamia Hamdard University. He has more than 360 papers and abstracts in reputed journals and international conferences. Heis also Author of books and has many publications.

Counterfeit, poor quality or adulterated food and dietary supplements in international markets are serious safety threats. These fraudulent products can cause serious injury. The 1994 Dietary Supplement Health and Education Act (DSHEA) made dietary supplements a separate category of foods and established separate regulations for them. The act determined that the responsibility for the safety and efficacy of products and accuracy of health claims on labels rested solely on firms, not FDA. FDA has identified an emerging trend where over-the-counter herbal products, frequently represented as dietary supplements, contain undeclared /hidden active ingredients that could be harmful. The global dietary supplements industry was valued more than USD 96 billion in 2017 and it is expected to reach USD XX billion by 2023, at a CAGR of 6.9%, during the forecast period. The purpose of this talk is to describe the food and dietary supplement fraud i.e. deliberate substitution, addition, tampering or misrepresentation of ingredients or packaging about a product for economic gain, based on practical laboratory experiments and using authenticated plant samples and standard chemicals/medicines. Fraud involving foods and dietary supplements consist of substitution with cheap, less potent and spurious materials or diluting the valuable ingredient with an inexpensive one. Food items being used daily e.g. honey, olive oil, cranberry, pomegranate and spices particularly saffron and cinnamon also in chocolates, some of it has been found to contain PDE-5 inhibitors which may cause fatal side effects particularly with nitrates. Some estimates place the cost of food fraud globally as high as 10-15 billion dollars per year. Furthermore, quite a number of these dietary supplements-promoted mainly for weight loss, sexual enhancement, diabetes and bodybuilding-that are found to contain hidden or deceptively labeled ingredients, such as synthetic  , PDE-5 inhibitors or their analogs (closely-related drugs). These products look like dietary supplements but they do not qualify as dietary supplements/ingredients. Some of these products contain hidden prescription ingredients at levels much higher than those found in an approved drug product and are dangerous to public health.

Mohammad Kamil is a Fellow of Royal Society of Chemistry London, Head TCAM Research, Zayed Complex for Herbal Research & Traditional Medicine, Health Regulation Division, Health Authority, Abu Dhabi, UAE. He is a recipient of Common Wealth Award-London; Convention Award of Chemical Society-India; Academic Exchange Fellowship from Association of Common Wealth Universities-London and Global award on Unani Medicine and various other prestigious honors and awards. He has worked as In-Charge of Drug lab, MoH India and Professor at Jamia Hamdard University. He has more than 360 papers and abstracts in reputed journals and international conferences. Heis also Author of books and has many publications.

Counterfeit, poor quality or adulterated food and dietary supplements in international markets are serious

safety threats. These fraudulent products can cause serious injury. The 1994 Dietary Supplement Health

and Education Act (DSHEA) made dietary supplements a separate category of foods and established separate regulations for them. The act determined that the responsibility for the safety and efficacy of products and accuracy of health claims on labels rested solely on firms, not FDA. FDA has identified an emerging trend where over-the-counter herbal products, frequently represented as dietary supplements, contain undeclared /hidden active ingredients that could be harmful. The global dietary supplements industry was valued more than USD 96 billion in 2017 and it is expected to reach USD XX billion by 2023, at a CAGR of 6.9%, during the forecast period. The purpose of this talk is to describe the food and dietary supplement fraud i.e. deliberate substitution, addition, tampering or misrepresentation of ingredients or packaging about a product for economic gain, based on practical laboratory experiments and using authenticated plant samples and standard chemicals/medicines. Fraud involving foods and dietary supplements consist of substitution with cheap, less potent and spurious materials or diluting the valuable ingredient with an inexpensive one. Food items being used daily e.g. honey, olive oil, cranberry, pomegranate and spices particularly saffron and cinnamon also in chocolates, some of it has been found to contain PDE-5 inhibitors which may cause fatal side effects particularly with nitrates. Some estimates place the cost of food fraud globally as high as 10-15 billion dollars per year. Furthermore, quite a number of these dietary supplements-promoted mainly for weight loss, sexual enhancement, diabetes and bodybuilding-that are found to contain hidden or deceptively labeled ingredients, such as synthetic  , PDE-5 inhibitors or their analogs (closely-related drugs). These products look like dietary supplements but they do not qualify as dietary supplements/ingredients. Some of these products contain hidden prescription ingredients at levels much higher than those found in an approved drug product

and are dangerous to public health.

Ghazala Riaz is currently pursuing her PhD and is also a part-time Faculty Member in the Department of Food and Nutrition at the University Delhi. Her Doctoral dissertation aims to investigate the nutritional composition and phytochemicals present in the calyces of Indian roselle and the changes in the microbial quality and phytochemicals due to processing and storage condition of the extracts and their possible utilization in product development. She has completed her MSc in Food Technology in Delhi University.

Functional food is becoming a part of an average consumer’s diet. The key reason for this is the growing awareness of the consumer towards health and nutritional benefits of food for diseases prevention and health improvement. This, in turn has intensified the interest of the researchers in identifying new cheaper sources especially of plant origin that could serve as functional food. Globally, roselle (Hibiscus sabdariffa L.) plant is gathering attention due to the inherent therapeutic properties in different parts of the plant that is calyces, leaves and the seeds. Roselle plant is basically grown for its fibers and calyces and the latter is used for making herbal tea, beverages, jam, jelly and natural coloring material. Roselle seeds are usually described as a by-product and have little food or industrial uses although they have the potential to be used as functional food or functional food ingredients. The present study focuses on the traditional uses, nutritional composition, anti-nutritional factor, antioxidant activity and the studies validating therapeutic uses of roselle seed so as to explore their potential uses as a functional food. The electronic database using Pubmed, Scopus and using the keywords Hibiscus sabdariffa seed oil and protein, chemical composition of roselle seed, antiinflammatory antimicrobial, antioxidant, toxicity. After scrutinizing the information from the collected literature, it was included in the study. The utility of roselle seeds has been hardly ever studied as compared to the calyces and despite the seed being the good source of protein, fiber, oil and other health-promoting components like vitamins, minerals, amino acids and unsaturated fatty acids, there is a dearth of information about the roselle seeds. Hence more studies should be conducted to provide the insight to exploit the roselle seeds as functional ingredients and validation of their traditional therapeutic uses.

Asia’s Black Swan 2018 Anu, a changemaker, is best known as supermodel identified as “Special Look” in Paris, turned iconic actor of blockbuster movie Aashiqui, is a self-made young achiever, who renounced the world when still a covergirl, to head to the Himalayas where she lived as a monk and studied vedic-yoga, mind-management, and now the karmayogi, for her love of the community, brings happiness and peace to the distraught, through Anu Aggarwal foundation, AAF, she is the founder director of and has researched extensively to brilliant results. Doctors call Anu a miracle for self-healing. Anu is now invited Nationally and Internationally where she is a speaker and a presenter for her successful research work in conferences worldwide.

Nutrition is emerging as a major player in the high prevalence and incidence of mental and physical disorders, to suggest that Vedic inner nutrition formulae are health imperative. Research on positive eating orders with the fresh, unique blend of Vedic formula faces difficulties as it is not included in the existing pharmacological treatment and is particularly challenging due to our little knowledge of the deep connection between human physiology and consciousness, unawareness of the 10,000 years old Vedic biopsychic and mento-physical fields of nutrition. To validate this pilot study of 12 women to examine the inner human flow of food with 10 sense perceptions, karma- gyan indriyas and its relationship with human nutrition and emotion. Channeling consciousness nutrients for perfect balance, study how the right yogic posture affect nutrition absorption in a human body. Examine the foreplay of the intent/feelings of a person when he intakes food. Impacts of Vedic habits networking lunches and dinners effects of stress on nutrition, food assimilation and extraction. Nutrition Vedic formulae program initiates better hunger levels and food processing while awakening the metal feel good factor our sense perceptions decide how the processed in our system, output to a large extent, awareness of which could harness higher energy levels and maximize human potential. Role of vedic science in health, to wards off mental disorders, disease for a perfectly balanced life, in tandem with nature is environment is undeniable. How the Vedic science of nutrition leads to disease prevention needs tobe tested with a larger cohort of population.

E K Mukhamejanov has worked at the Institute of Physiology and also at the Institute of nutrition. He has developed metabolic model of balanced diet coupled with effects of toxic compounds, physical activity and dietary factors. He has developed specialized nutrition products for athletes and for the prevention and treatment of metabolic diseases. He is currently working in the Scientific Center of anti-infective disorders; develop approaches of reducing the negative impact of drugs.

The violation of glucose transport to the muscle cell plays the key role in the mechanism of development of insulin resistance. The phosphorylation of glucose into glucose-6-phosphate with the participation of the hexokinase enzyme is the first step of intake of glucose by muscle. Therefore, endocrinologists believe that insulin should activate hexokinase, but this is not confirmed by biochemical science. However, there is evidence data that the activity of hexokinase is under the control of the ATP/ADP coefficient, i.e. the intake of glucose is inhibited by reducing the cells energy requirement and increasing the ATP/ADP ratio. Therefore, it can be suggested that the activation of energy-dependent processes should contribute to an increase in the rate of glucose entry into the cell and lead to a decrease of insulin resistance. The ATP/ADP coefficient decreases with physical activity, with activation of protein synthesis at the translation stage (leucine) and with elevation of heat production (thyroxine), at which the blood glucose level decreases. Insulin itself promotes the initiation of the peptide chain, i.e. activation of protein synthesis at the stage of translation (kinase activation of translation). Factors contributing to polysome disaggregation (hypokinesia, cortisol, inflammatory cytokines) lead to a reduction in the expenditure of glucose energy on the anabolic process and promote the development of hyperglycemia. Therefore, the targeted approach in the prevention of diabetes is to increase the efficiency of activities of energy-dependent processes, in particular, to improve the process of protein synthesis.

Satya Sree Nannapaneni has been working as Assistant Professor of Chemistry since 11 years in S&H Department, VFSTR University, Vadlamudi, Guntur (Dist) and promoted as Associate Professor from 1st October, 2017. Also worked as Senior Lecturer in A.S.N. Degree & P.G College, Tenali from 1998-2006 and discharged duties as HOD,PG Department of Organic Chemistry from 2000-2003(8 Years). Having worked as Junior Lecturer in Vignan Co.op Junior College, Vadlamudi from 1996-1998.(2.5Years).

Majority of Indian women in rural areas suffer from anemia and related consequences. Illiteracy, lack of awareness and poor financial status are the main reasons behind this. In the case of pregnant women, fetal mortality and premature deliveries that lead to feeble off springs are the adverse consequences of anemia. For women lying below poverty line, a low cost, iron fortified food vehicle is required to substitute expensive iron tablets. Tomato is a versatile vegetable associated with many health benefits. It contains adequate amount of Vitamin-C which can promote the absorption on iron through intestinal gut. It is the most widely cultivated crop in several areas of Andhra Pradesh State, India. The surplus crop is targeted for fortification using and Sodium Iron (III) EDTA as fortifying agents. Different concentrations of these Ferrous Fumarate salts solution are experimented with foliar spray technique to know the foliar absorption tendency and corresponding increase in quantity of iron among tomatoes. The concentrations applied are 0.02, 0.04, 0.06, 0.08 and 0.1 N of both the salts selected. The yield from all these groups is converted into powder and is analysed spectrophotometrically to know the improvement of iron among fortified tomatoes via foliar spray technique. 0.08 N concentration of ferrous fumarate has shown significant impact in increasing iron quantity by 3 folds whereas this increase is 2.5 times with 0.1 N concentration of sodium iron (III) EDTA. Based on the diagnosis data among selected anemic women, fortified tomato products are included in their diet for 90 days. The improvement in anemia is verified for twice during study period and the results described the effectiveness of fortified tomato products in controlling anemia, based upon the consequences then it is diagnosed.

Ozlem Tokusoglu has completed her PhD from Ege University Engineering Faculty, Dept of Food Engineering. She is currently working as Associate Professor as a Faculty Member at Engineering Faculty Department of Food Engineering, Celal Bayar University. She is also a Visiting Scholar at the Food Science and Nutrition Department/University of Florida, Gainesville-Florida-USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, Pullman, Washington, USA. She has published many papers in peer reviewed journals and serving as an Editorial Board Member Of selected journals.

Recently, the potential efficacy of the bioactive phenolics from natural sources has been the focus of great attention owing to their health benefits to human health for reduced risk of coronary heart problems and selected cancers. Food tablets as dietary supplements, and fortificated foods, food by-product based food powders may be great value-added products for getting healthy bioactive components. Nutraceutical food tablets has been prepared by direct compression method through selected tablet machines and has been manufactured according to established prescription methods. The functional constituents of the foods, some preferable functional foods or some functional plant/fruits/ vegetables/spice foods has been standardized as the nutraceutical product and generate under good manufacturing practices (GMPs). Primarily, a nutraceutical or selected food must be detected for “non-toxic food constituent strategy'' by advanced toxicity analyses , then it must be detected and analyzed in terms of health benefits including disease treatment and/or prevention. Uniquely containing activated phenolic antioxidants that have been naturally extracted to be highly potent and easily absorbed by your body in food tablets. Activated phenolic antioxidants are derived from the healthiest of plants, fruit, vegetable and spices. A wide range of free radicals are neutralized by absorbtion of antioxidant phenolics through effervescents; thence body cells are protected from damage and inflammation. Effervescence tablet has been proved its utility as an oral delivery system in the pharmaceutical and dietary industries for decades. In effervescent nutraceutical technology; a balanced ratio of acids and carbonates are used for forming a buffer and it has optimal compatibility with the stomach. Gas bubbles occur from the liquid after chemical reaction by adding water; alkali metal bicarbonates and acids (majorly citric or tartaric acids) are utilized to produce effervescence. In effervescent system, when organic acid and bicarbonate get together in the water, CO2 is released; the solving process is performed in 17-20 ºC water. The foam of them helps to kill the local bacteria. Food tablet is described as unit dose, temper evident, solid preparations including one or more active ingredients or whole food powder. Patient and/or consumer demand, routes of drug delivery, oral utilization capacity, the flexible design of dosage forms as technical manufacturing parameters has been considered; also the bulk density (g/ml), the tapped density (g/ml) as pre-compression parameters have been confirmed while thickness (mm), hardness (kg/cm2), % weight variation, % friability, % in- vitro drug release as post-compression parameters have been carried out as physiochemical properties. Among the alkali sources, sodium carbonate is preferred due to its low cost, high solubility and intensity of reaction than potassium carbonate and bicarbonate. Polyvinylpyrrolidone (PVP) is used as binder in effervescent; its form is as dry powder or wet forms of aqueous or hydroalcoholic solutions Water-soluble lubricants, colors, flavorings and sweeteners are also added as other ingredients. Mannitol and PEG 6000 are other utilized effective binders. At production stage in tablet machine, relative humidity should be low (≤25%) and ambient temperature should be at room temperature (24±1°C). Tablet forming quality parameters (weight, hadrness, pH, solution time and friability) are inspected. Probiotics are living microorganisms that confer benefits on the recipient health when administered in appropriate amounts. To define the composition of effervescent probiotics in tablet form, an assessment of the component`s effects on the viability of the microorganisms are performed. Prebiotics are  food ingredients that induce the growth or activity of beneficial microorganisms (e.g. bacteria and fungi). Approximately 47% of chicory root fiber contain the prebiotic fiber inulin; inulin nourishes the gut bacteria, improves digestion and helps relieve constipation. Tablets including prebiotics have metabolic properties and improves the intestinal ecosystem and colon cells, stimulating the peristalsis, improves lipids and reducing the cholesterol and triglyceride serum levels and also facilitates the mineral salt absorption. The powder blend has been thoroughly mixed with talc and magnesium stearate and compressed into a 300-400 mg tablet using single rotatory punching machine based on tablet processing strategy. Among the trial /serial tablet formulations; mesir effervescent tablet could be more efficacious owing to majorly cinnamaldehyde (as v/v) whereas black mulberry effervescent tablet could be more beneficial due to the presence of morusin and apigenin phenolic anticarcinogenics and also ''mandarin peel effervescent tablet could be salutary because of its naringenin and hesperidin flavonone phenolic bioactives.

Foodborne diseases have emerged as an important and growing public health and economic problem in many countries during the last decades especially in Lebanon. In this study we conducted a food control program for full-service restaurants in Keserwan district (North of Beirut) based on main headings of food safety practices to serve as a model for other regions in Lebanon. Foodborne illness is an increasing economic and health problem that is becoming worse in many countries in recent decades, particularly in Lebanon. In this study, we implemented a food control program for full-service restaurants in Keserwan District, based on key food safety and bacteriological testing practices, to serve as a model for food safety for other regions of Lebanon. In fact, 175 samples of raw and ready-to-eat foods were collected from 83 restaurants that received certificates of qualification from the Lebanese Ministry of Public Health ("Gold" certificate or "Silver" certificate) to assess microbiological quality of these foods and to detect the presence of Clostridium perfringens, Escherichia coli, Listeria, Salmonella and Staphylococcus Aureus, or even the contamination of these foods, by means of two methods: the conventional microbiological culture and the technique of molecular biology the real-time PCR; the latter proved effectiveness and allowed us to obtain quickly very precise results. These results showed unsatisfactory levels of foodborne pathogens. Then, statistical analyzes

were carried out to find the possible associations between the various categorical variables. The presence of bacteria was not significantly associated with the obtained certificate. These findings reveal the microbiological quality of foods served in Keserwan district restaurants and thus encourage improved practices to provide consumers healthy food products.

E K Mukhamejanov worked in the Institute of Physiology, responsible for the regulation of muscle contraction. In 1974-1991, he worked in the Institute of nutrition, responsible for the regulation of energy metabolism and metabolic diseases. He has developed metabolic model of balanced diet coupled with effects of toxic compounds, physical activity and dietary factors. He has developed specialized nutrition products for athletes and for the prevention and treatment of metabolic diseases. He is currently working in the Scientific Center of anti-infective disorders; develop approaches of reducing the negative impact of drugs.

Ozlem Tokusoglu has completed her PhD from Ege University Engineering Faculty, Dept of Food Engineering. She is currently working as Associate Professor as a Faculty Member at Engineering Faculty Department of Food Engineering, Celal Bayar University. She is also a Visiting Scholar at the Food Science and Nutrition Department/University of Florida, Gainesville-Florida-USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, Pullman, Washington, USA. She has published many papers in peer reviewed journals and serving as an Editorial Board Member Of selected journals.

The consumption of low levels of antioxidants in the form of fruit and vegetables has been shown to more than double the incidence of certain cancers. Tea is popular beverage and currently, herbal infusions based on dried fruit products have gained in popularity because of their fragrance, fruity flavor, lower amounts of caffeine and low astringent and bitter taste. Chemical composition and biological activity of berries and their products have been widely reported but there are limited works dealing with berry fruit teas. Powder forms of berries and industrial ice-cream form of berries are also utilized as functional food products for nutrition. The genus Aronia (Rosaceae family) includes two species of shrubs, native to eastern North America and Eastern Canada: Aronia melanocarpa (Michx.) Ell. known as black chokeberry and Aronia arbutifolia (L.) Pers. (red chokeberry). The Aronia berries contain high levels of flavonoids, mostly proanthocyanidins and anthocyanins and in vitro and in vivo studies indicate that the berries may have potential health benefits, e.g. hepato protective effects, cardioprotective effects, anti-diabetes effect and anticancer effects on selected CA cells. Aronia berry [Aronia melanocarpa (Michx.)] (black chokeberry) was harvested at Yalova Research Institute, Yalova, Turkey. After harvesting, the content of total polyphenols of fresh Aronia berry was 1012.67±34.62 mg GAE/100 ml (n=3) and the monomeric anthocyanin level was 425.65±3.65 mg/100 ml (n=3). In our current research, Aronia based new products including Aronia berry teas (as decoction and infusion types), Aronia powder and Aronia ice-cream were developed by Dokuz Eylul University Technology Development Zone Depark Technopark Spil Innova LLC, Izmir Project. Aronia berry (black chokeberry) fruit teas was found as valuable source of flavonoids and anthocyanins compared to the most of commonly consumed berry teas. In manufacturing, decoction method was applied by boiling of Aronia berry material in a non-aluminum pot during 8 min until up to two-thirds of the water was evaporated and was strained by home-made tea strain apparatus. Total concentration of phenolics for decoction was evaluated by Folin- Ciocalteu method at 765 nm of absorbance and total phenolics was found as 87.72±0.83 mg GAE/100 ml (n=3) whereas total anthocyanin content was measured according to European Pharmacopoeia 6.0 method with slight modifications. The percentage content of anthocyanins, expressed as cyanidin-3-glucoside chloride was calculated from the expression: A × 5000/718 × m (A=absorbance at 528 m; 718=specific absorbance of cyanidin-3-glucoside chloride at 528 nm; m=mass of the tea to be examined in grams) and was found as 8.87±0.03 mg/100 ml (n=3). In the study, Aronia tea infusion was also carried out. Infusion means achieving a desired taste and aroma results of Aronia berry by dissolving a certain proportion of the tea materials into water. This application was performed by using a certain combination of teaware, steeping process, water temperature, water to Aronia berry tea ratio. The total phenolics and the anthocyanin level of infusion was determined as 101.02±0.55 mg GAE/100 ml (n=3) and 9.05±0.05 mg/100 ml (n=3), respectively. For Aronia (chokeberry) powder production, Aronia berries were subjected to Freeze Drying (FD) and spray drying process (B-290, Buchi Labour Technik, AG, Flawil, Switzerland) based on our determined conditions; the content of total polyphenols in Aronia powder product was 444.72±4.33 mg GAE/100 ml (n=3) whereas, the anthocyanin level of powder was 151.30±1.53 mg/100 ml (n=3). Aronia berry based new nutritive food products could be utilized in functional food industry as valuable antioxidant sources and could be evaluated as innovative foods

Prakash Kondekar currently is Director of Indian Institute of Naturopathy, India. He Conducted 18 Workshops-Health Management-UKUSA- Germany, Mauritius, Singapore, UAE, Vietnam, Austria, Italy & India, 465 workshops. He is faculty member of Food Laws, Science, Microbiology departments, Mumbai & Saurashtra University. He has a vast experience in Health Management, Nutrition, Food Science, Microbiology.

When human beings were living in jungles, they used to hunt for food from place to place. This habbit has developed, inquisitiveness towards the testing of new foods from the nature. After the knowledge about the use of fire, things have changed drastically and many recipes were developed by him/her which were not only simple foods but were medicinal foods. India is a land of many cultures and hence it is also the land of many medicinal foods. These foods are mostly nothing but unprocessed nutraceuticals. Nutraceuticals are any whole food-not an isolated nutrient or vitamin-that is concentrated and repackaged in non-food format like a capsule. A good example is garlic capsules, spinach or beets. When ingested, each of these are concentrated, whole botanicals has shown promise in promoting health and preventing disease. The term nutraceutical is being commonly used in marketing but very few countries have regulatory definition. Dr Stephen, De Felice coined the term Nutraceutical from Nutrition and Pharmaceutical in 1989. Functional foods are defined as products that resemble traditional foods but possess demonstrated physiological benefits. However, nutraceuticals are commodities derived from foods but are used in the medicinal form of pills, capsules or liquids and again render demonstrated physiological benefits. Global nutraceuticals market is expected to grow at a Compound Annual Growth Rate (CAGR) of 6.5%. The Digital Media and Marketing Association estimate that the Indian nutraceuticals market is likely to grow by 16% CAGR over the next five years.

Imagine, it is claimed that, with ideal conditions and within 2 months; 50,000 tons of meat could be delivered from only 10 muscle cells cultivation. Man-made meat is a contemporary debatable topic, but the history reveals early attempts to cultivate and produce in lab meat. The theory was suggested as early as 1931 while the 1st practical experiment was conducted 40 years later using smooth muscle obtained from inner media and intima of immature guinea pig aorta for 8 weeks in cell culture. Investigations, showed the possibility to produce microfibrils resembling in its composition that same of the intact elastic fiber. After that several approaches were carried out with significant improvement in the process. The 1st lab-grown burger patty was introduced to public was in 2013. Critics stated positive reviews towards the final product. Production of cultured meat requires 3 main stages; the 1st is the selection of starter cells. Those cells should have a rapid proliferation rate. Embryonic and adult stem cells in addition to myosatellite cells and myoblasts are used but myosattelites and myoblasts are commonly used for their end product criteria. The 2nd stage is treating of the growth medium by necessary nutrients and growth factors. This process takes place in bio-reactor. The 3rd stage is scaffolding using the ideal material simulating the animal body normal development. Challenges may include proliferation rate and bioreactor control, palatability of the produced product, selection and cost of the culture medium and using of non-allergenic medium. Cultured meat proved to be more beneficial to human health, economic and environment for many aspects. But still considered as artificial product to consumers which requires additional efforts to convince the consumer to go for it. In addition to the need for a set of regulations to control the production and safety of the product.