Functional Foods Becoming Global Trend

KOMPAS/HENDRA A SETYAWAN

Hydroponic farming is being developed at a center in Depok, West Java, in March (3/28/2019) with the aim of countering the limited availability of agricultural land in urban areas. In addition to cool air, this activity can also produce organic vegetables that have high economic value. Vegetables are marketed to restaurants and supermarkets in Greater Jakarta.

DENPASAR, KOMPAS — Functional foods are becoming a global trend, following rising awareness of the importance of gaining health benefits and preventing disease risk through food. Indonesia has a great opportunity to produce functional foods. Support by research and regulations is necessary.

This latest trend of functional foods was delivered by International Union of Food Science and Technology president Mary K. Schmidl during her keynote speech at the 16th ASEAN Food Conference in Denpasar, Bali, on Wednesday (16/10/2019). The event was held on World Food Day on 16 October.

The conference was attended by about 500 food researchers and business players from ASEAN and other countries such as Japan, China, South Korea and the United States, as well as European countries. “Consumer demand for healthy and functional foods, supplements and nutraceuticals is growing rapidly on a global scale. In total, the market value is estimated to reach US$670 billion by 2024,” Mary said.

The high consumer demand for healthy and functional foods is the result of shifting public perspective. Schmidl said that chronic diseases like cancer, heart disease, stroke and diabetes are becoming the main killers in many countries, especially advanced ones. Unhealthy eating patterns and food varieties are deemed to have largely contributed to triggering this chronic health problem.

Functional foods are food ingredients that have been scientifically proven to provide added benefits besides their basic nutritional functions. “Functional foods were introduced for the first time in Japan in the 1980s. They were then developed to reduce health costs. Ever since, more than 1,000 varieties of functional foods have been produced, from hypoallergenic rice to calcium drinks,” Mary continued.

KOMPAS/ANGGER PUTRANTO

Organic rice produced by the Swadaya Rural Agriculture Training Center is displayed in Singojuruh district, Banyuwangi, East Java, in March (21/3/2019).

Challenges in Indonesia

Food technology expert Sri Raharjo of Gadjah Mada University’s (UGM) School of Agriculture Technology said that Indonesia had high need and opportunity to develop functional foods, in line with an aging population, shifts in consumer lifestyles that demand natural and organic foods and increasing awareness of the importance of disease prevention.

Despite lagging in neighboring countries, the amount of research on functional food in Indonesia has been increasing significantly. Scopus data in October 2019 shows that the focus of functional foods in Indonesia is on antioxidants, fiber diets, probiotics and prebiotics.

Sri said that there had been scientific research on the link between functional foods and public health. However, this must be regulated to prevent false claims and negative impacts, as well as to monitor safety.

Susana from the Indonesian Food and Beverage Producers Association said that functional food development in Indonesia is being obstructed by Food and Drug Monitoring Agency (BPOM) regulations. One BPOM regulation did not recognize functional foods, including the claims of fiber foods. This is despite another 2011 BPOM regulation that recognized functional foods. As a result, it has been difficult for the industry to promote their functional foods.

Eni Harmayani from UGM said she believed functional foods could boost the quality of public health. Indonesia has a long history of functional foods, including traditional jamu (herbal drinks).

“We have a megabiodiversity that can potentially be used as functional foods. Other than research, we need to push industries in the sector to reduce the risk of chronic diseases. This has potential to reduce the burden of the Healthcare and Social Security Agency,” Eni said.

The BPOM’s Certain Processed Food Standardization subdirectorate head Yusra Egayanti said that regulations would be continuously updated. “In the future, we can consider revising regulations to support the development of functional foods, including their clinical test standards,” Yusra said.

KOMPAS/HERU SRI KUMORO

A worker inspects the installation of water pipes used for vegetable cultivation in a hydroponic system at Pradipto Farm in Mekar Wangi village, Cicayur, Tangerang regency, in 2018 (1/12/2018). Various vegetables, such as water spinach, red spinach, pokcai, slada, romaine lettuce and mustard, are organically cultivated. The organic vegetable markets continue to grow along with the public awareness about consuming foods that are healthy or free of pesticides.

European Union food legislation consultant Basil Mathioudakis said that regulations on functional foods were necessary to provide certainty for the industry and the people. Claims of healthy and functional foods made by the industry can be verified by regulators using scientific studies. This is based on the basic principles of human life and health, as well as consumer protection.

Thus far, there are 30 claims of nutritional foods and 267 claims of foods for health recognized by the EU. However, 2,051 industry claims are unrecognized and 2,098 claims of foods for health have been suspended by the EU authorities. (AIK)