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Vol. 7, Issue 3 (2018)

Soy milk and fruit based shrikhand: A novel fermented milk product

Rekha Devi, Apoorva Argade, PK Bhardwaj, Vaquil and SS Ahlawat
Nutrition is a critical part of health and development. Better nutrition is related to improved health, stronger immune systems, lower risk of non-communicable diseases such as diabetes and cardiovascular disease and longevity. Today, nearly one in three persons globally suffers from at least one form of malnutrition: wasting, stunting, vitamin and mineral deficiency, overweight or obesity and diet-related non-communicable diseases. India ranks 100th among 119 developing nations on global hunger index. (GHI). 780 million, live in developing countries, representing 12.9 percent, or one in eight, of the population of developing counties are hungry. Malnutrition, in every form presents significant threats to human health. Micronutrient insufficiencies cause a variety of disorders, and correction of these deficiencies on an individual basis is cost prohibitive. One of the World’s greatest challenges is to secure sufficient and healthy food for all, and to do so in an environmentally sustainable manner. Therefore, food fortification is an accepted, practical and affordable solution to overcome this problem. The cost of adding vitamins and minerals to commonly consumed foods is very low; estimated to range between 0.5% and 2.0% of the cost of a typical staple food. Current progress is insufficient to reach the World Health Assembly targets set for 2025 and the Sustainable Development Goals set for 2030. A lasting end to hunger and micronutrient deficiencies requires an immediate attention. The increased food production, providing food in an environmentally sustainable manner, proper distribution of food, safe water, public health, primary care services including immunization, nutritional education and raising the income of poor people can be the keys while addressing the hunger.
Pages: 458-461  |  976 Views  397 Downloads

The Pharma Innovation Journal
How to cite this article:
Rekha Devi, Apoorva Argade, PK Bhardwaj, Vaquil, SS Ahlawat. Soy milk and fruit based shrikhand: A novel fermented milk product. Pharma Innovation 2018;7(3):458-461.

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