Integrated Human Practices
Motivation for the project:
Being Food Technology students, we learnt about various micronutrients, and the essential role they play in our metabolism. While an increased importance is given to the balance of macronutrients, we saw that micronutrients are often neglected. This has led to a large chunk of our Indian population including many of our team members to suffer from deficiencies, so we wanted to target that problem.
The United Nations declared 2023 as the International year of Millets. India being one the biggest consumers and producers of millets and legumes; we decided to pursue that and enhance its nutritional content, as it is not only a staple diet for the local and rural population throughout India, but the urban population is also adapting to these grains being reduced gluten or gluten-free, among other dietary advantages.
Upon having a discussion with our PI, Dr Shamlan Reshamwala, who is working on the yeast Saccharomyces cerevisiae, he came up with the idea to work on this project. After further research into it and having conversations with multiple experts in their fields, we realised the project has potential to contribute to the deficiency and malnutrition crises in the country and the world.
To first understand the impact of our project, we had an interaction with nutritionist Charolette Jhakaria, working in Kasturba Hospital for Infectious Diseases, Mahalaxmi, which is a municipal hospital.
She emphasized that micronutrient deficiency, especially in women and children, is widespread in India. Legumes and millets, being economically accessible and part of government rations, offer a potential source of vital nutrients. However, concerns exist about the willingness to introduce genetically modified (GM) foods into diets, primarily due to perceived reduction in nutritional content with processing, and due to scepticism about GM foods within the public. Risks associated with GM foods include hormonal imbalances in adolescents and gut microbiota effects.
Certain populations, such as pregnant women, children, and geriatric patients, may be more
vulnerable to GM foods, although legumes and millets themselves are associated with poor protein digestibility.
Proper labelling specifications are crucial, including- flour standardization, ingredient combinations, allergens, sodium content, proximate analysis, and basic GM food regulations.
The project’s impact could be enhanced by creating versatile premixes with multiple cereal pulses, beneficial for addressing malnutrition, particularly in mid-day meal programs. It could also simplify nutritious food preparation, extending beyond industry applications to reach local communities. Urban areas stand to benefit the most, while extreme rural markets may require different strategies, like incorporating these ingredients into traditional recipes like Bhakri. Overall, she considered the concept healthy, with potential to further fortify and diversify its applications beyond bread.
Risks Associated with GM Foods
The acceptance of GM foods varies among individuals due to genetic and health factors. Lactose intolerance and certain hormonal reactions are factors to consider, along with pricing.
Nutrition Labelling for GM Products: Proper nutrition labelling, as regulated by organizations like FSSAI, is essential when introducing GM products to the market. It should include information on sugars, cholesterol, sodium, potassium, carbohydrates, and energy content.
Impact of the Project: The project aims to address micronutrient deficiencies and reduce the risk of diseases like diabetes, pneumonia, kidney disorders, cardiovascular diseases, and neurological conditions. Collaborating with government initiatives and NGOs could enhance its impact.
Target Audience: The project can have a significant impact in both urban and rural areas as bread consumption is seeing an increase in rural areas, provided it collaborates with government programs and organizations working in the nutrition sector.
Fortification and Genetic Modification: A combination of fortification and genetic modification may be necessary to address the diverse dietary needs of different individuals.
Considerations for Implementation: To succeed, the project should gather strong scientific evidence, collaborate with relevant authorities, and address health risks associated with excessive phytate consumption.
We consulted Dr Anuradha Borkar, the Chief Medical Officer in Kasturba Hospital. She reiterated the prevalence of micronutrient deficiency in our country among various populations. She mentioned that the current treatments for deficiencies are mainly supplements. The major drawbacks for this are the exuberant costs of these supplements. For the section of the population which suffers from deficiencies due to poverty, this is not the best solution. Another way of avoiding deficiencies is to implement national fortification programs as seen in India with iodized salt and beta carotene in golden rice, etc. According to her, ultimately the cause of deficiencies is lack of awareness surrounding dietary choices, which is a major problem. For people that are poor, it is difficult to get the nutrients they require due to Anti Nutritional factors from their diets which majorly consist of millets and legumes as they are cheaper. For that, she believes our project could possibly prove to be impactful. Apart from the cost, micronutrients from a natural, dietary source have also proven to be better for us than supplements, as literature suggests that certain supplements such as Calcium, perform to a lesser degree and are even linked to heart disease. Her opinion suggested no major risks currently but a need for more research for long term use of GM foods.
Dr Rekha Singhal, HOD of Food Engineering and Technology and previously a member on the FSSAI panel on Food additives, Flavourings, Processing aids and Materials in contact with food, gave us an insight into the Food Safety guidelines, and the regulations for the approval of any food products. We gained knowledge about the various tests and standards practised at FSSAI. She gave ideas on how to incorporate our modified organism into the doughs and batters of various Indian food products, and the process modifications needed, best suitable for our legume and millet based product. She also aided us in realising the potential problems we might face while seeking approvals from governing bodies and helped provide a sense of direction for future Human Practices needed.
Our Solution
Dr Kapila Mehta, a renowned expert in the field, shed light on the challenges and considerations associated with regulatory approvals for genetically modified organisms (GMOs) in the food sector.
On the Regulatory Framework by FSSAI: One of the foremost challenges in the Indian food industry is the stringent regulatory framework established by the Food Safety and Standards Authority of India (FSSAI). FSSAI regulations must be adhered to rigorously; making the approval process for GMOs complex and time-consuming. Currently, there is no streamlined pipeline for obtaining approvals for commercializing such products.
On the Lack of Approved GMO-Based Products: As of now, India has not approved any commercial food products that are GMO-based. This presents a significant challenge for innovative companies and researchers seeking to introduce novel synthetic biology-based products into the market.
Multi-Step Approval Process: The approval process for synthetic biology-based products involves several stages. Dr Mehta outlines the following steps: a) Patents and Copyrights: Companies and researchers must secure patents and copyrights for their technologies, ensuring legal protection for their innovations. b) Guidelines and Lab Procedures: Strict adherence to the guidelines and laboratory procedures prescribed by FSSAI is essential to meet safety and quality standards. c) Ethical and Biosafety Approval: Products must undergo evaluation and approval by both the biosafety committee and ethical committee. These committees assess the methods and ensure that the products meet ethical standards.
Challenges in Market Launch: Launching synthetic biology-based products in the Indian market poses various challenges: a) Public Awareness and Social Implications: The Indian public is diverse, and acceptance of products containing genetically modified organisms, especially microbes in food, remains a challenge. Despite safety guidelines issued by FSSAI, consumers may be hesitant to embrace such products, as food preferences in India are often closely tied to taste and tradition. b) Economic Hurdles: Companies and researchers must evaluate whether their production processes are cost-effective. Economic feasibility is a crucial factor in gaining regulatory approval and market acceptance.
Industry Collaboration: Dr Kapila Mehta emphasized that industry collaboration is vital in the field of synthetic biology-based food products. Companies often partner with academia to harness cutting-edge technologies and then commercialize them. This collaboration allows for expertise in marketing, finance, and scale-up, which academia may lack. ClearMeat as an Example: ClearMeat, an Indian lab-based meat company, is cited as an example of a forward-thinking organization in the modified food space. They have developed cruelty-free, cost-effective media for lab-based meat production, bringing them closer to regulatory approval. Dr Kapila Mehta concluded by acknowledging that synthetic biology is a double-edged sword. While it holds tremendous potential, it is also a challenging field. She emphasized the importance of thorough validation before widespread adoption.
To get more inputs from the industry about their perspective on this, the members of our team paid a visit to Bristol bakery in Mahim. During the interview with Mr. Iliyaz, the plant manager at a Bimbo bakery product facility, several important points were discussed regarding production processes and potential collaborations. The facility mainly uses fresh yeast, along with refined wheat flour and grains like ragi jowari, aiming for healthier options with 70% grain content while also offering custom-made products. A concise project description involving the idea of inserting BioBricked plasmids into yeast cells, potentially improving efficiency and creating products with increased calcium, copper, and zinc intrigued Mr. Iliyaz and the facility is open to collaborating and exploring new yeast strains. While they haven't used genetically modified yeast yet, considering millets aligns with the Millet Year initiative, though market demand remains uncertain. In terms of regulations, lab-produced yeast faces minimal safety concerns with government approval. Marketing baked goods with a shorter shelf life due to novel yeast could be challenging, but educating consumers about its benefits is a proactive approach. If lab-produced yeast can match conventional yeast in price while offering more advantages, it holds promise, though fermentation time considerations need careful evaluation along with other ambient conditions. In essence, the plant manager's focus on innovation and collaboration, along with attention to customer preferences and market dynamics, is a driving force to help in implementation of the novel yeast into the market.
