ANNOUNCEMENTS
Bread is among the oldest and most prevalent food items consumed worldwide prepared with a combination of raw materials including flour, gluten, sugar, yeast, etc. Consumption of excess or inadequate amounts of specific food items or regularly consuming processed foods could raise the likelihood of becoming obese and developing chronic illnesses including cancer, fatty liver, and cardiovascular diseases. A sufficient intake of nutrients is therefore necessary to fight malnutrition and hence, healthier, as well as more reliable food supplies are demanded by the developing and advancing age. The main idea behind this study was to make consumers more aware of the product’s nutritional quality so they can choose between products with a good rating over those with a lower rating. The raw material specifications were standardized across the acquisitions made by Grupo Bimbo in India by reviewing the Certificate of Analysis and in-house testing reports, which must adhere to the FSSAI parameters. The nutritional quality of various bakery items was determined by calculating their nutritional ratings. The most important parameter for calculating these ratings was the Nutrition Index panel present at the backside of the food packets. To determine these ratings, values for the required parameters were noted down and placed in the formula prescribed by Indian Nutrition Rating (INR). It was found that most of the bakery products were rich in nutrition with a rating of 4 and above whereas some of the products were extremely poor in terms of nutrition with a rating below 3.5. It emerged that products with a lower level of protein and dietary fibre had impoverished nutritional content and a lower rating than those with higher concentrations of sugar and saturated fats. INR will have a positive impact on consumers but it might have an adverse impact on industries.
Keywords- Bread, nutritional quality, nutritional rating, nutrition index, Indian Nutritional Rating.
