Recent Developments for Formulation of Infant Foods

The development of infants needs an adequate amount of high-quality nutrition. Breastfeeding is the healthiest nutritional source for neonates throughout the initial months before weaning. Healthcare practitioners recommend that mothers utilize a breast milk substitute (BMS) if breast milk is unavailable. Infant formula is a breast-milk substitute that can meet all of the infant’s dietary requirements from birth to the introduction of supplemental feeding. These formulas are designed to provide adequate nutrition for infants. Still, some studies have shown the risks associated with infant formula consumption. The health issues include increased gastrointestinal diseases, respiratory infections, altered intellectual development, etc. Nutritionists and researchers are attempting to find ways to produce safe infant formula. Generally, different types of infant formulas, depending upon the added components and based upon cow milk, whey protein, elemental formula or amino-acid-based formulae, lactose-free formulae, etc., are available on the market. The current approaches and methods in developing infant formulae include supplementing the fat globular membrane, high-pressure pasteurization, and synthesis of human milk oligosaccharides in vitro, etc. This review paper will focus on various approaches to developing and formulating infant food. It further helps to disseminate current information to scientists and nutritionists about developing nutritious, risk-free infant food.