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Though in our country consumption of certain fermented milk products, known for their therapeutic qualities is an age old practice, yet in last few years there has been a paradigm shift in dairy and food processing sector towards “functional foods”. In contrast to many other markets, the major format for functional ingredient has been probiotic as food supplements, rather than the most popular formats-spoonable and drinkable dairy foods. Probiotic supplements for example, account for 49 per cent of sales with foods and beverages at only four per cent. Globally, food and beverages account for 56 per cent of probiotic sales.

The research group has also proposed an adverse event surveillance system as part of the voluntary guidelines that have the potential to be mandatory at a later point of time.

The book entitled “Functional Dairy Foods : Concepts and Applications” encompasses a good number of chapters on various aspects of these specialized foods authored by scientists actively engaged in their respective area of specialization is poised to offer an excellent resource on the subject.