Dr. Prabodh Halde , President of Association of Food Scientists and Technologists of India CFTRI Mysore, and a renowned Food Technologist with a well-rounded, multi-disciplinary experience , he is also Convener of Regulatory & Legal Cell of SEA India.
Prabodh has enormous practical industrial experience in the areas of Quality and Food Safety, he is a lead auditor for ISO 9001/14001/OSHAS 18001/ISO 22000 systems. Prabodh is a prominent office-bearer in some of the leading Food Safety organizations in India. His responsibilities include serving as the Chairman of All India Food Processing Association (AIPFI) Maharashtra state, Convener Regulatory committee SEA India, a Technical Committee member of IBHA, a Board of Management member at BHM SNDT Mumbai, Member of Regulatory committee CIFTI-FICCI,CII,PFNDAI & RAI India etc.
He has mentored over 20 food startups and created the ecosystem wherein over 300 new startups will be benefited.
He has participated in the Indian delegation to CODEX meetings four times at China and Malaysia in 2012, 2013, 2015 & 2017. Prabodh NLRP ( National Level Resource Person ) for FSSAI & He has personally trained more than 2000 Food Safety Officers so far as part of TOT and FSO training program.
An accomplished motivational and Technical speaker, he has delivered more than a two hundred seminars and lectures at different conferences all across India and abroad on Food Processing / Quality and Food Safety. His chosen area of expertise is Food Safety and Food Regulations. As recognition of his expertise, he was selected to be part of a PMO visit delegation to Tajikistan as a food industry expert in June 2015. In May 2017, he was invited by US state department for 21 days of exchange program at USA as food safety expert under Leadership exchange program.
He has started various innovative programs in AFST Viz Project Ashirwad, Project Avishkar, Project Power talk and Project Parampara. All these programs are now popular at national level . He has written much-appreciated books on Food Safety regulations for sectors such as the Oil industry, Bakery Industry and the Retail industry. These informative books have proved to be very useful guides for Food Business Operators. He has also published 5 motivational books for students named ‘Prabodhika’ , recently 5th Prabodhika was blessed by HE Shri Ramnath Kovind, Preisdent of India on 5th January 2018.
Uploaded on behalf of Mr. Prabodh Halde. First we need to understand what is Palm oil . Palm oil is obtained from the flesh ("mesocarp") of the oil palm fruit. Entire Palm oil is edible and safe for consumption. Palm oil is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called "palm olein", which is commonly bottled and sold as cooking oils. The solid fat portion is called "palm stearin" and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable fat. Since Palm Stearin is also part of palm oil is very much edible and safe for consumption. In India earlier Palm stearin was not allowed in Vegetable fat since there was melting point restriction and since the melting point limit was removed in Vanaspati to curtail the trans fatty acid, now Palm stearin is allowed. Important to note that Palm stearin is always edible part of Palm oil and safe for consumption.Palm stearin which is a fraction of palm oil , was already there in the list of VOP DIRECTORATE AS -- PALM OIL & ITS FRACTIONS as permitted edible vegetable oils to be used by VANASPATI MANUFACTURER in India. Thus there was no doubt about its edible nature since it's derived from same edible palm oil after cooling and it's fractionation. It was not being used by Vanaspati manufacturer for edible purposes, simply because of the erstwhile PFA and later on FS&S Act and regulations there on till 2013 wherein maximum limit of melting point allowed for Vanaspati, Bakery shortening/ Margarine and IE FATS was 41C unlike rest of the world where there was no such melting point limit fixed. Hence Palm stearin being high melting point fraction was being used for soap and other oleo chemicals (non food) industry applications. After 2013 when FSSAI has removed the melting point limit for Vanaspati, Bakery Shortenings and Bakery Margarines, Interesterified Vegetable fats and put a limit on maximum 10% trans fatty acids in these products; palm stearin being naturally saturated fat has found its way in manufacture of these products and also reduced the need of hydrogenation to some extent.
9 years ago