Maiyas Beverages and Foods is now working to develop food products targeting various blood groups.
In this regard, the company, which has conducted extensive research, has ascertained that there is a connection between blood groups and diets. It conducted a study on 15,000 people across the world and had proven evidence on the findings.
“Our products are under development and expected to be launched in the next 24-36 months. This has been the company’s research initiative and will transform the consumption patterns of the people,” stated Dr Sadananda Maiya, chairman, Maiyas Beverages and Foods, while speaking to FnB News on the sidelines of the Bangalore Chamber of Industry and Commerce’s one-day seminar on WhatsHapp Foods: A Contemporary Road Map for the Progress of Agro and Food Industry organised by its Agro & Food Processing Expert Committee.
There are four main blood groups: A, B, AB and O. The classification of blood is based on the presence or absence of inherited antigenic substances on the surface of red blood cells. These antigens may be proteins, carbohydrates, glycoproteins, or glycolipids, depending on the blood group system.
“With the increasing incidence of food allergies, the research has proved that different foods are metabolised in a unique manner by each blood group. Taking a cue from these studies, Maiyas embarked on this project. At this point of time, no more details can be disclosed expect for the fact that we have proven that those with B + blood group are lactose intolerant,” explained Dr Maiya, adding, “We are now working on this to ensure that people eat right.”
Speaking on Traditional Food: The Maiyas Story, Dr Maiya stated that Indian culture nurtured the creation of specific food types that were unique to each region in the country. This is based on the soil conditions enabling cultivation of specific food crops which led to the preparation of exclusive regional recipes.
“There are some tastes that are ingrained in us and these are the true tastes of our tradition which are the flavours we all crave for. At Maiyas, these timeless recipes are created with ingredients that are sourced from the best. Our goal is to recreate the authentic traditional food, which is tasty, healthy using modern technology,” stated Dr Maiya.
Traditional foods are passed down to each generation and now in a time-strapped era, we see the need for specific machinery to produce these products. Therefore, at Maiyas, we have machines for chakli, rice kodubole, idli making, vada/cutlet making, Mangalore bhaji, samosa, kharaboondi, murukku, jamun and soanpapadi. These are customised and imported from Germany, Taiwan, China and Italy among others. There are some machines which are manufactured indigenously too, according to him.
Another area that Maiyas has stepped into is nanotechnology to prepare products like curd vada, curd rice, mudde saru, bhel bar, ragi bar, xpress rasam and rasmalai. “We have found that these are safe for consumption with no added chemicals or preservatives and ensure long-shelf life,” said Dr Maiya.
