Food Marketing & Technology magazine

  Food safety and quality professionals across the globe dedicate their work for the assurance to the consumption of food by the customers is of consistency in quality. Every so often, if a supply chain is overly long, complex, or passes through a regulatory blind spot, something can slip through the net. All over the scams in the food industry, we hear the frauds about food adulteration. So what is the   adulteration of food ? If simply put, then it would be something like the following: The act or process of intentional degradation of the quality of food items offered by the addition/substitution of inferior substances. It can also be done by removal of some valuable ingredients just to increase the shelf life of the product or to make it look pleasing to the eyes of the consumer. The most adulterated food items around the world include (according to its rank): Olive Oil Milk Honey Saffron Orange juice Coffee Apple Juice Grape Vine Maple Syrup Vanilla Extract The biggest food fraud c

  Food safety refers to food preparation, handling, and storage routines aimed at preventing food-related illnesses and injuries. From farms to factories to consumers, food can be exposed to a variety of health hazards as it travels through the supply chain. Therefore, safe food handling practices and procedures are implemented at all stages of the food production life cycle to mitigate these risks and prevent harm to consumers. As a scientific discipline, food safety utilizes a wide range of disciplines such as chemistry, microbiology, and engineering. These different ideas converge to ensure that food processing is safe, wherever food is procured, manufactured, prepared, stored, or sold. In this sense, food safety is a systematic approach to hygiene and accountability that affects all aspects of the global food industry. Hence it takes a lot of science to develop industrial  food safety techniques . Factors to take care of while developing food safety techniques: Food processors have

  About food culture Food culture can be defined as the attitudes, beliefs, and customs surrounding food production and consumption. Food culture embraces our ethnicity and cultural heritage and provides a mechanism for communicating with others both externally and in our families and communities. Food is a great unity that connects us across cultures and generations. Everyone knows the moment when they quickly return to this strange place, smelling something that reminds them of their childhood or recreating foreign cuisine. By eating, you can literally move to another time, another country, another culture without leaving the table. Therefore, food culture is an important way for humans to connect and build relationships with each other. Food culture defines various of its sub-disciplines like  food safety culture . Food culture around the globe Nutrition anthropology is a subordinate area of ​​anthropology and an important part of understanding culture. Culinary anthropologists have

  There are five commonly accepted basic flavors that stimulate and perceive our taste buds: sweet, salty, sour, bitter, and umami. In this article, we take a closer look at each of these flavors and how they can help make your recipes even more memorable. Taste is one of your basic sensations. It helps you evaluate food and drink so that you can decide what is safe to eat. It also prepares your body to digest food. Taste, like any other sense, helped our ancestors survive. The taste of food is caused by the compound. These compounds interact with the taste bud sensory (receptor) cells. The cells send information to your brain that helps you recognize the taste. Humans can recognize different tastes. All flavors have an evolutionary purpose, such as identifying spoiled foods and toxic substances. They develop food culture,   flavor color & texture trends , etc.   There are five universally accepted basic tastes that stimulate and are perceived by our taste buds: sweet, salty, sour,

  Although sweets taste delicious, consuming too much added sugar can harm your health. For example, diets high in added sugar are strongly linked to conditions like heart disease, diabetes, obesity, and fatty liver. The next time you want to add a touch of sweetness to your favorite food or drink, you should carefully consider the sweetener used. There has been a global increase in demand for sugar substitutes such as low-calorie sweeteners that can help reduce caloric intake in people with chronic diseases such as diabetes, weight gain, etc.   Natural sweeteners   are those that are available, extracted, or made naturally, with or without the addition of chemicals or complicated machinery. Natural sweeteners can also be a powerful source of various vitamins, minerals, carbohydrates, and enzymes. One of them is Stevia. About Stevia Stevia is a sugar substitute made from stevia leaves. It's about 100-300 times as sweet as sugar but contains no carbohydrates, calories, or artificial

  Yogurt comes from the Turkish word “Yogurmak” which in literal terms means to thicken/curdle. Yogurt is a fermented milk product that provides digestive lactose on consumption. It has defined viable bacterial strains (usually Streptococcus thermophilus and Lactobacillus bulgaricus). These bacteria help to improve the digestive system and processes. Yogurt is very delicious and eating it regularly can boost several aspects of one’s health. Both Greek and regular yogurt are packed with high-quality nutrients and offer multiple health benefits.   Greek yogurt in India   was popularized by the famous brand Epigamia. So what sets them apart? Read the article to understand the difference between Greek and regular Yogurt. The difference in preparation : Regular and Greek yogurt are both fermented dairy products. Fermentation is carried out by natural sugar in milk converted into lactic acid by bacterial cultures. Both regular and Greek yogurt is made with the same main ingredients — fresh m

Yogurt in India  is commonly known as Dahi and has been a part of the Indian diet for several millennia. Yogurt comes from the Turkish word “Yogurmak” which in literal terms means to thicken/curdle. Yogurt is a fermented milk product that provides digestive lactose on consumption. It has defined viable bacterial strains (usually Streptococcus thermophilus and Lactobacillus bulgaricus). These bacteria help to improve the digestive system and processes. Yogurt is very delicious and eating it regularly can boost several aspects of one’s health. In this article, we will read about how yogurt has impressive health benefits on the human body. Yogurt is a popular dairy product made by the bacterial fermentation of milk. These typically include the bacteria cultures of Streptococcus thermophilus and Lactobacillus bulgaricus. The process of fermentation produces lactic acid that causes the milk proteins to curdle, given the unique flavor and texture of milk.  Yogurt in India  is known as dahi a