The Association was started in 1968 by a few industrialists with the help of Government agencies & research institutions of international repute to promote and create awareness about requirements of good quality proteins by humans for health and growth. The association was initially known as Protein Foods Association of India but later in 1973 it was renamed Protein Foods & Nutrition Development Association of India as a large section of food industry was interested in forming an association that was devoted to creating awareness about nutritious, safe and high quality food products.

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The original focus of protein was because of the then importance of protein deficiency in Indian dietary that was largely vegetarian and the national interest in eradication of this deficiency by making food products containing affordable but high quality sources of protein. However, later on it was realised that although protein is a very important nutrient that is lacking in the diets of vulnerable section of Indian population, there were other deficiencies that came to known especially of micronutrients etc. Therefore the association decided to increase the scope in order to focus other important nutrients and also to include the safety and quality aspects of the foods so today the emphasis of the association on all types of foods consumed by Indians and to focus on the following aspects of the foods.
Food Safety
The work of the association has been appreciated by food industry and so from a modest number of members, today the membership stands at about 140 and if the members, alternates etc. are considered, the number goes to over 400 professionals that are mostly working in food industry, some in governmental agencies, research and educational institutions.
Many of our members are on various boards and committees that are responsible for formulating food standards. The activities also include endorsement of quality food products, supporting research and education, consultation, projects, surveys, creating awareness about nutrition and safety of foods, organising industry meets, conferences etc.
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