Food Marketing & Technology magazine

  Food safety and Standard Authority of India is an autonomous which employs under the Ministry of Health & Family Welfare, Governm1ent of India. FSSAI registration or License is a 14 digit number, that has been printed on the food packets. Prominently, it assist in promoting the people’s health and ensuring the security and standards of food through the supervision of food safety. This 14 digit number gives the food business operator right to produce the food which he got for. What is Proprietary Food? Proprietary food, is an food article which is non-standardized under some regulations and some food not included in it. Proprietary food comprised of basic ingredients and generic additives, according to the FSSAI regulations. Some of the food products are energy drinks, milk related products and so on. The food business operator must  licensed for producing and selling the proprietary foods in India under the Food Safety and Standard Authority of the India. Criteria for pursuing th

  The shortage for fresh fruits and vegetables is sequentially increasing day-by-day as well as the preservation is still challenging the food industries as they’ve ability to respire. In horticultural produce, packaging is necessary, not even to enhance the aesthetic value but to maintain the fruits and vegetables from contamination. The process of preparing the layer of enclosure on fruits and vegetables with plastic bags, baskets, palletized containers before exporting or selling it, to the consumers.  The proper packaging of fruits and vegetables expands the storage duration by preventing the moisture loss and thereby wilting. The amount of moisture loss differs with the water vapour permeability of the packaging material and the product. Perhaps, incorrect packaging of fruits and vegetables may accelerates the spoilage of the goods due to micro-organisms. Even though, fruits and vegetables vary in shape and size, that needs certain strategies and characteristics for packaging the

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 consid

Adulteration of food is an addition or elimination of any substance to or from food, lead to the loss of natural composition and low quality of food substance. An adulterant is a substance which is applied to adulterate the food. Adulteration of food maybe developed in any stage from production to selling. 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. Especially, inclusion of adulterants, which is prominently profitable to the producers/manufacturers, though it’s harmful to the consumers in case of consuming hazardous adulterants. The adulteration essence in every product has been done above 25%. Besides, it automatically, assist in reducing the cost of the raw materials, add bulk to the product, and expands margin to the profit. Prevention of adu

The vast enlargement in food processing industry, is a remarkable note, that delivers the excessive techniques to preserve nutrients, freshness in foods with huge interest of investment without compromising food quality. Furtherly, machines are directed either by programmable logic controller, microprocessor, or monitored remotely by the existence of SCADA. Numerous machineries have been integrated in food processing like slicing, drying, cooling, feeding, placing, cleaning, sterilizing machines as well as inspection and detection machines. Certain procedures need to be coordinated for food safety to minimize the maximum irradiation cases. The expansion of food processing sectors, maybe justified by change in consumers taste as well as preferences increase in expert foods, availability of cheap workforce and so on. Way of Maintaining Machines In food processing industry, effective maintenance of food processing machines must be ensured with proper sanitary facility. Collection of prop

  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

  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