Food with a high trend of consumption during COVID-19 pandemic

In order to enter a new habitual adaptation era, the Food Quality Assurance Supervisor Study Program (SJMP) along with the SV-IPB University Food and Nutrition Service Industry Management Study Program held a webinar with the theme "The Potential for Development and Regulation of Functional Food during the Adaptation of New Habits" on Wednesday ( 12/8). In his presentation, Dr. Andi Early Febrinda, a lecturer at IPB University from the Vocational School SJMP Study Program said that Food for specified health use (Foshu) in 1991 is food is expected to have certain health benefits and has been licensed to have a claim label that people who consume usually expect to get better health through consuming these foods.

However, in 2015 a New Functional Food emerged, in which health claims were not limited to the provisions of the Foshu.

"Functional Food, according to BPOM RI, 2011 is a processed food containing one or more food components which are based on scientific studies having certain physiological functions outside of their basic functions, proven to be harmless and beneficial to health," He said.

Meanwhile, from an industrial perspective, Susana STP, MSc, from PT Nutrifood Indonesia explained that from time to time, the function of food has increased. Begins as something necessary for survival, satisfaction, safety, health, and therapy.

“There are six foods whose trends have been increased during COVID-19 pandemic, namely comfort food, vegan baking, homemade bread, immunity supplements, and a gluten free diet food. PT Nutrifood Indonesia responds to these challenges by providing products that are good for health such as milk, beverages, ice and other alternative products.” He said.

Dr. Susanti from Directorate of Processed Food Standardization of BPOM RI said that the new normal conditions have encouraged people to be more aware of a healthy lifestyle, including doing more physical activity and having food preferences including fresh and processed food. There are two approaches taken by regulators in terms of regulation, namely nutrition / health claims and scientific proof. "The general requirements for claims on labels need to be limited so that it is in line with the government's efforts to reduce the prevalence of non-communicable diseases. The restrictions are in the form of total fat content of not more than 18 g, saturated fat not more than 4 g, cholesterol not more than 60 mg, and sodium not more than 300 mg” He explained.

Furthermore, the types of claims on the label allowed by BPOM RI are nutritional claims in the form of nutritional content claims and nutritional comparison claims; health claims in the form of nutritional function claims, other function claims and disease risk reduction claims; and other claims are isotonic, without added sugar, free / low lactose, and free / low gluten. 

Published Date : 13-Aug-2020

Resource Person : Susana STP, MSc

Keyword : Functional Food, Vocational Schools, IPB lecturers, pandemic food trends (IAAS/NRF)