Food Marketing & Technology magazine

  Food adulteration merely as the addition of excessive substances beyond the limitation or by removal of actual substance from the food, that lowers the nutrient content or maybe turned to poisonous food. Types of adulteration majorly comprised of Intentional adulteration - happens as of certain business motive Incidental adulteration – happens due to carelessness, improper facility in the production and processing site. Besides this, 5 types of adulteration , takes place because of the circumstances, that has been described below: Metallic adulteration Existence of certain metals beyond a certain concentration and this happens naturally or synthetically are called as metallic adulteration. Few of the metallic adulterants are arsenic from pesticides, lead from water, mercury from effluent and chemical industries, and so on. Natural adulteration Natural adulteration happens due to the presence of certain chemicals, organic compounds or radicals, that occurred naturally in foods, withou

  Adulteration or contamination of natural food products is witnessed in numerous daily consuming products and a challenging factor in complete elimination of adulterated foods in the society. The addition of unwanted substances or removal of valuable substance in the actual food product in an abnormal quantity, is termed as food adulteration and this rarely drives to the poison of food. the substances used in adulteration is indicated as food adulterant . Adulterants with Effects on Health The adulterants can be detected in both home scale and laboratory method. The food products like grains, pulses, spices, vegetables and fruits, can be able to detect the type of adulterant in home. On the contrast, products like milk, oil can be accurately detected in laboratory. Let’s see some of the adulterants and their effects on health. Milk and milk products – Adulterants used in milk are water, urea, caustic soda, skimmed milk, while khoya is adulterated with paper, refined oil and skimmed m

Basically, to manage the food supply in a safe direction, it’s prominent to carry out the advances in food processing and food packaging. Both this process, executes the equivalent role in preservation and transportation of food and beverage products, until into the customer’s hand. Packaging of food products need to be evaluated, ample of characteristics from the dimensions, weight, texture, material, packaging style, up to material category.  Types of food packaging materials Material performs the significant contribution in packaging segment with different texture and manufacturing design. However, it can be classified into few types, with certain coexisting features, pros and cons. Let’s take a look of types of food packaging materials . Glass Metals  Paper Plastics  Glass food packaging  The glass materials are manufactured by the process of heating a mixture of silica (enacts like glass), sodium carbonate (melting agent), limestone and alumina (stabilizer) to extremely high tempe

  Food adulteration is of adding of new substances to the quality product, which results in non-nutritious, loss of actual quality and so on. The consequences will be huge, to our health as well as to the surroundings. Now-a-days, this is quite common in the developing countries. Definitely, the products we’re utilizing now-a-days, will be adulterated in one route or other and it’ll be commenced by either producer or seller. The adulteration essence in every product has been done above 25% and it automatically, assists in reducing the cost of the raw materials.  Even though, adulteration is unacceptable, it cannot be carried on single way. It has certain methods. There are 6 types of adulteration in food is possible. In the process of adulteration, many substances have been utilized in the place of actual substance.  Mixing with substances like clay, pebbles, stones, sand, and marble chips, to the grains, pulses, and other crops which are used for mixing with actual food, in order to

  The enlargement of Indian food processing sector and modification of customer demands increased with government aids to decrease the import duty on machinery, expanded the scope of machinery and equipment. Food processing machinery manufacturers play a prominent role in the food production section. Since the manufacturers must go through the regulation and rules on the manufacturing of machines. At the meantime, they have to understand the customer’s choice of design, completely furnished with perfect texture, design, and the material of manufacturing, compatible for the place, and in addition ergonomically based customers expect the multifunctional food processing machine. With all these requirements, they have certain duties and regulations to follow as a manufacturer. Things to consider in the Food Processing Machinery If you’re a customer, you need to perceive certain knowledge on food processing machinery, like food processing machinery manufacturers mentioned above. These cons

  The microbiological standards had been revised by the Food Safety and Standards on the Fourth Amendment Regulations, 2018. These regulations came into existence by 1 st January, 2019. Microbiological standards of fruits and vegetables The whole fruits and vegetables had to be sold fresh, and should be in hygienic place. Before packing of sliced, minimally processed including the packaged drinks (non-thermally processed), will use a fruits and vegetables as a raw ingredient, that need to be properly washed or else cleaned, then to peel or cut off, and made into juice packed. The fruits, vegetables and their products which are processed using living ferments such as yeast, bacterium, mould, for the production of lactic acid. This need to be stored in acetic acid, salt, sugar or in edible vegetable oil. Sometimes, the fruits and vegetables are employed for pasteurization process to sterilize the harmful microorganisms in it. Any kind of beverages or drinks, which are prepared from frui

  Living beings like us, can’t live without food is a universal truth. The reason behind this is, we’re sucking up the energy and nutrients from it. Thus, we all know, but you ever thought of your food is part of chemical in the terms of adulteration. Let’s see what is food adulteration and reasons for it.  Food adulteration can be delineated as the addition or disposing of some essence to or from the actual food, that affects the quality and natural composition of the actual food or results in poisoning the food. Undoubtedly, it’s a horrible crime in an indirect way and few of the businessmen still doing so. Sometimes it’s been added to look attractive, to gain more interest for the company, further to make it fresh for long time beyond the expiry time. Food adulteration is clearly comprehensible by comprising of huge practices in it, such as mixing, substitution, concealing the quality, adding the decomposed foods for sale, misbranding, giving false labels, and the inclusion of toxi

Food Safety and Standard Authority of India, categorized the foods and beverages into two types, they are Standardized foods – this kind of foods which can be processed and manufactured under the certain regulations, like biscuits, fruit drinks, fruit jam. Along with food business operator has a legal license to manufacture and compiles the products as per standard regulations given in the rules and act. Non-standardized foods (proprietary food) – shortly, these foods are not standardized under any regulations, and contains the basic ingredients, generic additives. Proprietary foods are normal food products, until no existence of standards in FSSAI regulations. This can be manufactured from the standardized products like raw materials, cereals, grains, milk, vegetables, fruits, etc. Some instant products of this are tea, noodles, upma, chips, and so on, has been developed many more like this recently. Delineation of Proprietary food According to FSSAI, Proprietary food is an article o

Food impacts individual’s habitual life at every point from health to social lives. Now- a-days, consumers paying huge attention to their habitual eating and their health. Major reason is variety of foods rising uncountably day by day, and no assuredness of balanced diet in it. so far this, consumers pursuing the foods with highly nutritive content and additive & chemical free nourishments. The magazines creating an influence on the readers life over the content and its way of presentation. Food magazines are rapidly expanding and exploring the quality of triple-tested dishes in every stage to build the trust. Food lovers magazine is a kind of magazine published and dedicated to the festivity of food, beverages interconnected to the living world as well as indulges on the nutritional value for its health-conscious consumers. Most of the articles in Food Lovers mentions or gives the restaurant reviews, food and beverage pairings, recipes, essays, reviews, interviews and so on – is c

Have you ever wondered how organic foods stay fresh and ready to eat for so long? It's a type of shrink-wrapping used extensively in the food packaging sector. Many people are unfamiliar with the term "shrink wrap packaging." Shrink wrapping is a form of plastic film that may be used to wrap around any object, regardless of its size. After that, heat is applied to the surface, causing the plastic to shrink. It conforms to the shape of your piece as it shrinks and seals. When in transit and in the store, the shrink wrap protects the products from dirt, dust, humidity, and other environmental variables. Why is Shrink Wrapping Technology Used? - For the safety of the items inside: Shrink wrap makes a very strong seal when heated. The shrink-wrapped contents are then totally protected by this plastic seal. The artefacts are no longer susceptible to damage from dust, grime, or moisture once they have been sealed. Some shrink wrap has UV protection, which protects your product