Letter from Publisher

Dear Readers,

The nutraceutical industry in India has witnessed significant growth in recent years, fuelled by increasing health consciousness among consumers and a growing demand for natural and preventive healthcare solutions. However, like any rapidly evolving sector, the Indian nutraceuticals industry faces its share of challenges. From regulatory hurdles to supply chain issues and consumer education gaps, addressing these challenges is crucial for the sustainable growth of the industry. Our team has covered an article on how the leading industry players are going above the bar and making a difference for themselves and in the growth of the nutraceutical industry.

We also have an expert article wherein the author explained that 2020 was a year of transformation for the Indian nutraceutical industry. An industry that had been expanding predictably saw a quantum leap across the board, from the government's insistence on clinical backing to the strong demand for clinical trials to the industry's market expansion. Besides, India's rich heritage in herbal and Ayurvedic medicines, coupled with the abundant availability of raw materials/ingredients will support the growth of the nutraceutical industry in the coming years.

This edition has an interesting article on enzymes which have been used in food production for centuries since they play a natural role in the traditional production of e.g. wine and cheese. However, when enzymes are added to a process or a product in which they do not naturally occur, the use of enzymes in food production can be defined as a new technology. Furthermore, enzymes can be produced in different ways, e.g. by extracting them from plant sources or by production with microbes.

Gene technology is often applied in industrial enzyme production to improve yields. Although the area seems to be developing quite rapidly, food enzymes have a set of challenges to resolve to achieve greater breakthroughs in research and application. Our team has covered both sides of the coin as to how enzymes will bring new opportunities and challenges to the development of the food industry.

Curd, also mosaru or dahi or thayir or perugu, is a traditional yoghurt or fermented milk product, originating from and popular throughout the Indian subcontinent. Yoghurt has been a part of the human diet for several millennia. Today, there are more than 700 yoghurt and cheese products found in Indian cuisine.

On March 1, the US Food and Drug Administration (FDA) announced the firstever qualified health claim for yoghurt, recognising a potential link between its regular consumption and a reduced risk of type 2 diabetes, and giving consumers another compelling reason to shop the yoghurt aisle. Our correspondent has covered an article on how this approval will be exciting for the dairy industry worldwide, including India.

I am sure you will find this edition equally informative and enriching.

Thanks & Regards,