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Protein Foods and Nutrition Development Association of India

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Protein Foods and Nutrition Development Association of India

PFNDAI has members from Food Sci, Nutrition & Tech background from Industry, Academia, Govt Inst, Reg

25/09/2026

Are Some Ultra-Processed Foods Good for You?
An expert panel from the Physicians Committee for Responsible Medicine argues that ultra-processed foods (UPFs) should not all be treated as harmful, since some—like fortified plant-based milks and whole-grain breads—offer important nutritional benefits. Endorsing Healthy Eating Research recommendations, they urge regulators to distinguish between unhealthy UPFs (such as sugary sodas and processed meats) and those that support health, to ensure policies are evidence-based and inclusive. This nuanced approach aims to protect public health while avoiding unintended consequences, recognizing that certain processed foods can help address nutrient gaps and support vulnerable populations.
https://www.foodnavigator.com/Article/2026/05/22/not-all-upfs-are-created-equal-and-a-new-expert-panel-says-federal-regulators-should-draw-a-clear-line-between-those-that-are-harmful-and-those-that-doctors-recommend/
PFNDAI is happy to announce the upcoming seminar on
INNOVATIONS IN PROCESSED FOODS: PATHWAYS TO HEALTH & WELLNESS
At Bharat Ratnam Mega CFC, SEEPZ, Andheri East, Mumbai
Friday 9th October 2026, 10 am.
Seminar Programme: swipe to explore
QR code for registration given.
Registration Link: https://lnkd.in/dCfPe5q4

23/09/2026

Join PFNDAI for an insightful seminar on:

✨ Innovations in Processed Foods: Pathways to Health & Wellness.

Hear from leading food scientists, nutrition experts, technologists and industry professionals, and discover the innovations shaping the future of food.

📅 9 October 2026 | 10:00 AM onwards
📍 Bharat Ratnam, Mega CFC, SEEPZ, Andheri (E), Mumbai

👉 Register now and be part of this exciting event!
Registration link: https://forms.gle/SHRCUNSZ4RTrCZGT8

Also in the brochure (scan the QR code)

22/09/2026

Diet Quality Outweighs Food Processing for Disease Risk, Harvard Study
A major Harvard study tracking over 200,000 US adults since the 1980s found that the nutritional quality of plant-based diets matters far more for long-term health than the level of food processing. Using the Nova classification system, researchers showed that high-quality plant-based diets rich in whole grains, fruits, vegetables, nuts, legumes, and healthy oils consistently lowered risks of heart disease, type 2 diabetes, and mortality, while unhealthy diets increased risks regardless of whether foods were ultra-processed or minimally processed. The findings challenge assumptions that all ultra-processed foods are harmful, highlighting that processing alone is not a reliable measure of healthfulness and that focusing on overall diet quality is a more practical approach. From: https://www.nutritioninsight.com/news/diet-quality-ultra-processed-foods-disease-risk.html
PFNDAI is happy to announce the upcoming seminar on
INNOVATIONS IN PROCESSED FOODS: PATHWAYS TO HEALTH & WELLNESS
At Bharat Ratnam Mega CFC, SEEPZ, Andheri East, Mumbai
Friday 9th October 2026, 10 am.
Seminar Programme: swipe to explore
QR code for registration given.
Registration Link: https://lnkd.in/dewPxanf

21/09/2026

XANTHOPHYLL CAROTENOIDS: OCULAR NUTRITION SUPPORTS HEALTHY AGING FOR YOUNG & OLD
Ocular nutrition has become a cornerstone of modern eye health, with xanthophyll carotenoids leading the way in both preventative and reactive care. Astaxanthin, lutein, zeaxanthin, capsanthin, and beta-cryptoxanthin each play distinct roles, from supporting concentration and cognitive development to managing intraocular pressure and oxidative stress. Maqui berries, rich in delphinidin, further enhance protection by addressing the root causes of dry eye rather than offering temporary relief. As environmental stressors and digital lifestyles intensify ocular fatigue, the emphasis has shifted toward proactive strategies that safeguard both vision and brain function. This evolving approach is driving rapid growth in the eye health supplement market, underscoring a global movement from late-stage treatment to early nutritional intervention. From: https://www.nutritioninsight.com/news/all-eyes-on-xanthophyll-carotenoids-ocular-nutrition-supports-healthy-aging-for-young-and-old.html
PFNDAI is happy to announce the upcoming seminar on
INNOVATIONS IN PROCESSED FOODS: PATHWAYS TO HEALTH & WELLNESS
At Bharat Ratnam Mega CFC, SEEPZ, Andheri East, Mumbai
Friday 9th October 2026, 10 am.
Seminar Programme: swipe to explore
QR code for registration given.
Registration Link: https://lnkd.in/dewPxanf

18/09/2026

Sugar, Salt Reduction Drives New Formulation Strategies
Sugar and salt reduction strategies are evolving through consumer health goals, policy pressure, and ingredient innovation. Natural sweeteners and fermentation-based solutions are driving sugar reformulation, while salt reduction remains slower and more complex due to taste challenges. The movement reflects a holistic nutrition shift—linking reduced sugar and sodium with broader wellness claims like gluten-free, high protein, and preservative-free. From: https://www.preparedfoods.com/articles/131681-sugar-salt-reduction-drives-new-formulation-strategies
PFNDAI is happy to announce the upcoming seminar on
INNOVATIONS IN PROCESSED FOODS: PATHWAYS TO HEALTH & WELLNESS
At Bharat Ratnam Mega CFC, SEEPZ, Andheri East, Mumbai
Friday 9th October 2026, 10 am.
Seminar Programme: swipe to explore
QR code for registration given.
Registration Link: https://lnkd.in/dewPxanf

17/09/2026

NUTRIENT DEFICIENCY & DIETARY SUPPLEMENTS
Dietary supplements are not universally necessary, but they play an important role in certain circumstances. For most healthy individuals consuming a balanced diet, nutrients can be obtained from whole foods, which provide not only vitamins and minerals but also fibre and bioactive compounds that supplements cannot replicate. However, supplements become valuable when diets are restricted, nutrient absorption is impaired, or specific life stages increase nutritional demands, such as pregnancy or old age. In India, deficiencies in protein, iron, vitamin B12, and vitamin D are widespread. Iron deficiency is one of the most pressing issues, particularly among women and children, leading to high rates of anemia. Vitamin B12 deficiency is common due to the prevalence of vegetarian diets, as this nutrient is found almost exclusively in animal products. Vitamin D deficiency is also strikingly high, especially in urban populations, where limited sun exposure and low intake of fortified foods contribute to poor bone health and increased risk of chronic disease.
PFNDAI is happy to announce the upcoming seminar on
INNOVATIONS IN PROCESSED FOODS: PATHWAYS TO HEALTH & WELLNESS
At Bharat Ratnam Mega CFC, SEEPZ, Andheri East, Mumbai
Friday 9th October 2026, 10 am.
Seminar Programme: swipe to explore
QR code for registration given.
Registration Link: https://lnkd.in/dewPxanf

16/09/2026

ADDED FIBRE: WHY FORTIFICATION IS HARDER THAN IT LOOKS
Fortifying foods with fibre is a technically complex process. Different fibres vary in solubility, viscosity, hydration, and molecular structure, meaning that what works in one product may fail in another. High fibre levels can destabilize formulations, making them too viscous or altering shelf life. Because fibres interact differently with proteins, water, and other ingredients, trial-and-error approaches are inefficient, and predictive, molecular-level analysis is needed to match fibre functionality to product requirements. Building a stronger knowledge base would help manufacturers reduce risks and deliver products that balance nutritional benefits with consumer expectations for taste and texture. Fibre’s health advantages—from digestive support and satiety to blood sugar control and mental wellbeing—make mastering its use both a scientific challenge and a commercial opportunity. From: https://www.foodnavigator.com/Article/2026/05/22/fibre-gap-reformulation-challenges-why-functional-fibre-selection-matters/
PFNDAI is happy to announce the upcoming seminar on
INNOVATIONS IN PROCESSED FOODS: PATHWAYS TO HEALTH & WELLNESS
At Bharat Ratnam Mega CFC, SEEPZ, Andheri East, Mumbai
Friday 9th October 2026, 10 am.
Seminar Programme: swipe to explore
QR code for registration given.
Registration Link: https://lnkd.in/dewPxanf

15/09/2026

PHYTOCHEMISTRY & MOLECULAR TARGETS OF WITHANIA SOMNIFERA (L.) DUNAL (ASHWAGANDHA)
Ashwagandha, long valued in Ayurvedic medicine, contains bioactive compounds such as withanolides, alkaloids, and sitoindosides that act on key health pathways including inflammation, oxidative stress, apoptosis, and neurotransmitter regulation. Research highlights its potential in protecting against neurodegenerative diseases, supporting stress resilience, offering anti-cancer properties, and aiding metabolic health. Modern studies confirm its anti-inflammatory, immunomodulatory, and neuroprotective effects, though the lack of large-scale clinical trials remains a major limitation. Overall, it represents a bridge between traditional healing and modern science, with promising therapeutic potential awaiting further clinical validation.
From: https://www.frontiersin.org/journals/pharmacology/articles/10.3389/fphar.2023.1049334/full
Protein Foods & Nutrition Development Association of India (PFNDAI) had organised a seminar with similar thought on
INNOVATIONS IN PROCESSED FOODS: PATHWAYS TO HEALTH & WELLNESS
At Bharat Ratnam Mega CFC, SEEPZ, Andheri East, Mumbai
Friday 9th October 2026, 10 am.
Seminar Programme: swipe to explore
QR code for registration given.
Registration Link: https://docs.google.com/forms/d/e/1FAIpQLSdfvmm1Tmud-iMXU8gJilrEv-yZ5XIikkEJONili2Zdk-xGrA/viewform

14/09/2026

FIVE FOOD TRENDS DRIVEN BY LIFESTYLE SHIFTS:
Global food consumption is being reshaped by five interconnected trends that reflect evolving lifestyles and values. Convenience dominates as busy, urban consumers seek ready-to-eat, portable, and quick-prep options that fit fast-paced routines. Wellness drives demand for functional, clean-label foods that enhance energy, immunity, and longevity, blurring the line between nourishment and medicine. Cultural identity influences choices through a mix of traditional authenticity and global curiosity, turning food into a form of storytelling. Sustainability has become a core expectation, with buyers prioritizing ethical sourcing, transparency, and environmental responsibility. Indulgence, meanwhile, is reimagined to balance pleasure with health, offering treats that satisfy while supporting wellness. Together, these forces define a new era where food embodies practicality, health, culture, ethics, and enjoyment—serving as a reflection of modern identity and lifestyle.
https://www.foodnavigator.com/Article/2026/07/01/5-food-trends-driven-by-lifestyle-shifts-around-the-world/
Protein Foods & Nutrition Development Association of India (PFNDAI) had organised a seminar with similar thought on
INNOVATIONS IN PROCESSED FOODS: PATHWAYS TO HEALTH & WELLNESS
At Bharat Ratnam Mega CFC, SEEPZ, Andheri East, Mumbai
Friday 9th October 2026, 10 am.
Seminar Programme: swipe to explore
QR code for registration given.
Registration Link: https://docs.google.com/forms/d/e/1FAIpQLSdfvmm1Tmud-iMXU8gJilrEv-yZ5XIikkEJONili2Zdk-xGrA/viewform

11/09/2026

PROTEIN UNDER PRESSURE: SOLUTIONS FOR RISING WHEY COSTS
Whey protein prices are climbing as demand outpaces supply, pushing formulators to explore alternatives like clear pea, rice, and yeast proteins. Yeast protein offers a complete amino acid profile but remains costly and requires consumer education. Collagen is increasingly used alongside whey, lowering costs, maintaining essential amino acids, and improving texture in bars while adding benefits for skin, hair, nails, and bones. Enzyme technologies are helping stretch dairy yields and stabilize high-protein beverages, while precision fermentation is advancing dairy-identical proteins such as beta-lactoglobulin and casein for specialized uses in sports nutrition, medical nutrition, and plant-based dairy. The industry is balancing short-term solutions like collagen blending and enzyme use with long-term innovations in fermentation to meet protein demand and diversify supply. From: https://lnkd.in/d_sgSMQC
PFNDAI is happy to announce the upcoming seminar on
INNOVATIONS IN PROCESSED FOODS: PATHWAYS TO HEALTH & WELLNESS
At Bharat Ratnam Mega CFC, SEEPZ, Andheri East, Mumbai
Friday 9th October 2026, 10 am.
Seminar Programme: swipe to explore
QR code for registration given.
Registration Link: https://lnkd.in/dewPxanf

Address

2nd Floor, Mahalaxmi Chambers, 22 Bhulabhai Desai Road
Mumbai
400026

Opening Hours

Monday	10am - 5pm
Tuesday	10am - 5pm
Wednesday	10am - 5pm
Thursday	10am - 5pm
Friday	10am - 5pm

Telephone

912223538858

Website

http://www.pfndai.com/

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