Food Marketing & Technology magazine

  The food industry in India is a vast and diverse sector, with a wide range of products and sub-segments. It is one of the most important contributors to the Indian economy, with a market size of over US$ 391 billion in 2020. The industry is expected to grow at a CAGR of 6.8% from 2020 to 2025. The food industry in India can be broadly classified into three segments: organized, unorganized, and exports. The organized segment, which includes modern retail, food processing, and food service, accounts for around 15% of the market. The unorganized segment, which includes street vendors, small retail stores, and traditional food processing, accounts for the remaining 85%. The export segment, which includes a wide range of products such as agricultural products, processed foods, and seafood, is also a significant contributor to the Indian economy. The food processing industry in India is a rapidly growing segment, with a market size of over US$ 33 billion in 2020. The government of

  Food preservation is important because it helps to prevent the growth of bacteria, fungi, and other microorganisms that can cause food to spoil and become unsafe to eat. Food preservation techniques can also help to maintain the nutritional value, texture, and flavor of foods, as well as to extend their shelf life. One of the most common food preservation techniques is refrigeration, which slows down the growth of microorganisms and enzymes that can cause food to spoil. Other preservation methods include freezing, canning, drying, and fermentation. Canning, for example, involves heating food to a high temperature in a sealed container, which helps to kill any microorganisms that may be present and prevent the re-growth of others. This method is often used to preserve fruits, vegetables, and meats. Drying is also another way of food preservation. By removing water from food it make it more difficult for microorganisms to grow. Dehydration can be done in many ways such as air-

    Vacuum packing cooked food is a method of food preservation that involves removing the air from around the food and sealing it in a bag or container. This process can extend the shelf life of cooked food by slowing down the growth of bacteria and preventing oxidation. Here is a general overview of the process of vacuum packing cooked food: 1.       Start by preparing your food for vacuum packing. Cook your food as you normally would and let it cool to room temperature. 2.       Next, transfer the cooled food to a vacuum-sealable bag or container. Be sure to leave enough space at the top of the bag for the air to be removed. 3.       Seal the bag or container using a vacuum sealer, which will remove the air and seal the food tightly. 4.       After vacuum sealing, check the seal to make sure it is tight and secure. 5.       The food can now be stored in a refrigerator or freezer. 6.       When ready to eat, remove the food from the vacuum-sealed bag or container

  Food preservation is the process of treating and handling food in such a way as to stop or slow down spoilage, loss of quality, edibility, or nutritional value. Food preservation is essential for maintaining the safety and quality of food, as well as making it more readily available throughout the year. There are many different methods of food preservation, including canning, freezing, drying, fermentation, and refrigeration. Canning is a method of preserving food by sterilizing it and sealing it in an airtight container. Freezing is another method of preserving food, by slowing down the growth of microorganisms and enzymes that cause spoilage. Drying is a method of preserving food by removing the moisture from it, which prevents the growth of microorganisms. Fermentation is a method of preserving food by using microorganisms to convert sugars and starches into alcohol or acid. Refrigeration is also used to slow down the growth of microorganisms and enzymes that cause spoi

 An eco-friendly initiative to use a material to wrap, store, or ship products, which once used can be sorted, shredded, pulped, and remodeled to recycle and begin a new as a raw material. Understanding packaging that reduces its environmental footprint using recycled raw material minimizes the production cost and creates a circularity around packaging, extending its life cycle and usability. Why sustainable packaging? Eco-friendly packaging options are no longer just a term in vogue. Government policies, consumer preferences, and corporate standards demand businesses implement sustainable packaging to reduce their negative environmental impact. Such packaging is proving to be beneficial for business owners as well in many other aspects.   ●   Sustainable packaging for brand loyalty: With the change in consumers' perspective, brands opting for sustainable packaging has helped them build a better brand image in society. Sustainable packaging in the food industry helps prote

The ever-increasing demand for processed food has made food packaging industries value and give more focus to food packaging and preservation. Among many techniques, vacuum packaging has become a commonly used method to preserve processed food, retaining food's taste, color, and nutritional value intact. Vacuum packaging is a form of modified atmospheric packaging that removes oxygen from the packaging in which products are enclosed. As oxidation is the primary source of food degradation, oxygen-free packaging help extends product life.   In vacuum packaging, the food product is placed in an air-tight pack, the air is removed from the package entirely to create an air-tight vacuum seal, and then the pack is sealed. Vacuum-sealing food preservation is commonly used to preserve any food product, like meat, vegetables, seafood, processed food, or ready-to-eat food.   Disadvantages of vacuum packaging | Fmtmagazine After getting some good insight on how to vacuum pack cooked f

We are all well informed about how essential food preservation is for survival. We have all grown up listening to, A healthy diet for a healthy life. Although as necessary as food consumption is, food wastage is a big challenge for developing and developed countries. With changing times and increasing demand for packaged processed food, anytime snacking habits and seasonal fruits and vegetables throughout the year bring us to the subject of food preservation. What is food preservation? A process to handle the food in terms of its treatment and packaging, to slow down or completely stop the spoilage of food, loss of its nutritional value, taste, and edibility of food keeping it safe, hygienic and healthy enough for consumption. Food spoilage can be understood as any change in the food that makes it unfit for human consumption. It can happen due to contamination by microorganisms such as bacteria and fungi, degradation by endogenous enzymes, and oxidation by air to cause colour