C o n t PROCESSING Special segment PROCESSING TECHNOLOGY Indian Food Processing Industry The Sunrise Industry Protective Coatings & Fruit Processing Food Processing Development Key to Inflation Control 30 Interview 12 26 28 Mr. Hitesh Tripathi CEO, Tech4Serve.com 22 Closing Report 2014 drink technology India and International PackTech India 21 PEF Technology (Pulsed Electric Field) in Food Processing The Trend for Vegetable-Based Beverages 18 Smt. Harsimrat Kaur Badal Union Cabinet Minister - MOFPI
e n t s PACKAGING TECHNOLOGY 32 Active Packaging CAN WE EAT PACKAGING? YES!!! 38 Chemicals in food packaging over the long term may cause health concerns 42 ingredients & Additives 22 48 52 44 Food Ingredients, Colours, Additives & their Uses Benefits of Dairy Ingredients in Bakery Industry UPDates & News Flaxseed (Nutrition Facts & Culinary Applications) 58~63
processing TECHNOLOGY Indian Food Processing Industry The Sunrise Industry By Kanika Banga processing SPECIAL SEGMENT 12 The Food Processing Industry sector in India is one of the largest in terms of production, consumption, export and growth prospects. The government has accorded it a high priority, with a number of fiscal reliefs and incentives, to encourage commercialization and value addition to agricultural produce, for minimizing pre/post harvest wastage, generating employment and export growth. India s food processing sector covers a wide range of products fruit and vegetables; meat and poultry; milk and milk products, alcoholic beverages, fisheries, plantation, grain processing and other consumer product groups like confectionery, chocolates and cocoa products, Soyabased products, mineral water, high protein foods etc. India holds the second-largest arable land resources in the world and also possesses 46 of the 60 soil types in the world. The country is the largest producer of pulses, milk, tea, cashew, mangoes, and buffalo meat; and the second-largest producer of tea, wheat, sugarcane, and rice. Indian food processing industry is widely recognized as a sunrise industry having huge potential for uplifting agricultural economy, creation of large scale processed food manufacturing and food chain facilities, and the resultant generation of employment and export earnings Indian food processing industry is widely recognized as a sunrise industry having huge potential for uplifting agricultural economy, creation of large scale processed food manufacturing and food chain facilities, and the resultant generation of employment and export earnings. The industry is estimated to be worth around US$ 67 billion and employing about 13 million people directly and about 35 million people indirectly. The food processing sector in India is geared to meet the international standards. Food Safety and Standards Authority of India has the mandate to develop standards and also to harmonise the same with International Standards consistent with food hygiene and food safety requirement and to the conditions of India s food industry. Two nodal agencies, Agricultural & Processed food products Export Development Authority (APEDA) and Marine Products Export Development Authority (MPEDA), were formed for promoting exports from India. MPEDA is responsible for overseeing all fish and fishery product exports; APEDA, on the other hand, holds responsibility for the exports of other processed food products. The domestic food processing industry in India is expected to reach US$ 200 billion in 2015 from US$ 135 billion in 2012. This industry ranks fifth in India in terms of
processing TECHNOLOGY Protective Coatings & Fruit Processing By Kamlesh Pant Prof. Post Harvest & Food Engineering 18 Protective edible coatings and waxes are applied to fruits and vegetables as part of the postharvest treatment of fresh fruits and vegetables as a method of preservation. Protective coatings have been in use since the 12th Century in China. However it was not until 1922 that the waxing of produce was invented and the first commercial application of edible coatings were applied to product. Fruit waxing is the process of covering fruits (and in some cases vegetables) with artificial waxing material. Natural wax is removed first, usually by washing. Waxing materials may be either natural or petroleum-based. The coating of foods especially fruits is a very old practice. Fruits have been coated for many years and the practice will continue in the foreseeable future. Coating is carried out by applying a thin layer of wax on the surface. The coating process can be carried out by either dipping, brushing or spraying with wax. This coating Fresh fruits and vegetables that may be coated with protective coatings include: Apples Oranges Eggplants Avocados Passion Fruit Parsnips Cherries Lychee Fruit Pumpkins Grapefruit Peaches Rutabagas Lemons Pears Squash Limes Pineapple Sweet potatoes Melons Bell Peppers Tomatoes Nectarines Field Cucumbers Turnips is normally referred to as edible coating. An edible coating is a thin layer that is applied on the surface of a fruit or vegetables which is consumed together with the fruit. Edible coatings are considered to be safe for human consumption. Therefore, these coatings are expected to be consumed together with the fruits. Scientific Background - Natural Waxes on Fruits Every living organism is packaged in some type of an envelope which serves as the barrier between the organism and its environment. As fruits and vegetables grow they develop a natural coating called a cuticle which is like a waxy layer. This natural wax coating helps to protect the apple fruit from shrivelling and weight loss. These envelopes consist of polymeric structural components. In land based organisms the envelope is made waterproof with a mixture of fatty materials, collectively called waxes. Fruits, like most aerial plant organs, are naturally packaged
FOOD PROCESSING DEVELOPMENT KEY TO INFLATION CONTROL MOFPI CONCEPTUALIZES NATIONAL FOOD GRID By RAMESH KUMAR SHARMA The fund allocation for development of food processing industries for 2014-15 is Rs.7.7 billion, 0.16 percent of India s central plan outlay budget estimates (Rs. 4845.3 billion). Almost 23 percent of this allocated fund, that means Rs. 1.8 billion, has been provided for centrally sponsored scheme National Mission on Food Processing, launched on 1st April 2012. The remaining budgetary provisions are for up-scaling of schemes like Mega Food Parks, Cold Chain and Modernization of Abattoirs with the approval for implementation of 12 new Mega Food Park projects, 75 Cold Chain projects and 50 Abattoir projects during 12th Plan to attract more investment in food processing sector. Equipped with the annual budgetary outlay of 7.7 billion, MOFPI (Ministry of Food Processing Industries) is expected to prepare itself to save Rs. 440 billion, the annual loss to nation on account of wastage of fruits, vegetables and other perishable foods. It is estimated that 18 percent of country s fruits, vegetables and other perishable foods gets wasted every year. MOFPI is likely to work on the concept of National Food Grid, on the lines of power grid, with objective to ensure that all types of food be available in every part of the country all through the year. According to Food Processing Minister Harsimrat Kaur the National Food Map covering all food products, raw and processed, is likely to be created soon to identify critical products and districts and the cold chain grid is likely to be developed to link key fruit and vegetable hubs of the country to critical districts identified in the food map. The Ministry is working on a national food grid, connecting deficient areas with producing regions to reduce wastage of fruits and vegetables that can help control food inflation. The entire plan is likely to be put for approval to Prime Minister Narendra Modi before its formal announcement. Wastage of food products is one of the important factors that lead to inflation. Agricultural produce worth Rs44000 crore, or 18 percent, is wasted annually and the ministry is determined to convert this wastage into an asset so that farmers could reap maximum profits for their produce. Ministry is identifying different food producing regions to explore the possibility of establishing mini processing plants throughout the country. These units will not only help in adding value to the farmer s products but also provide jobs to unskilled youth in a big way. I have asked my officers to map out areas or pockets of agricultural products in the country for his purpose, Harsimrat Kaur expressed her views at Ludhiana in July 2014. She deeply expressed her views during her visit to Central Institute of Post Harvest Engineering and Technology (CIPHET), and expressed concerns over substantial post harvest losses in the country. These concerns include the creation of mini food parks in different areas to give a fillip to processing of local produce, the creation of Primary Processing Centres to take the food processing mission to the village level, encouragement to cooperatives to take advantage of grants up to Rs. 2.5 crore each for creating modern processing centres for milk, fruits and vegetables, and provision of a facility of Rs. 5 crore for each cold chain project and six per cent interest subvention. The explanation to National Food Grid concept originates from simple demand - supply principle of economics. According to principle, excess demand and short supply of commodity lead to price hike while in low demand and surplus supply situation price declines. Eventually, you make a food grid across the country like electricity is connected through a power grid. If onions are in surplus in Nagpur and prices are rising in Kerala, how do you transport the onions to Kerala? Food Processing Industries Minister said. She said real time data of availability of essential food stocks, perishable fruits and vegetables, poultry, fisheries, diary livestock would be available on the food grid for faster decision making in times of any price spike. Smt. Harsimrat Kaur Badal Union Cabinet Minister - MOFPI Harsimrat Kaur said, Ministry has suggested that government offer benefits, such as interest subsidy to mega food parks. The concessions would be incentive-linked with a preference for those states that amend the Agricultural Produce Marketing Committee Act (APMC). I am going to tweak the whole thing and turn it around because I want to make these agri clusters. So for that I have to give an incentive that if you put it inside the park you get something additional that you don t get if you put it outside. Mega food park scheme did not take off as only two out of 40such parks were set up. States will be taken on board and state agro cooperatives would be encouraged for playing a vital role to develop such parks. The government plans to encourage state agro cooperatives to engage in contract farming to develop food clusters and facilitate creating infrastructure in critical areas. Linking demand supply principle with food grid concept Kaur said, Why is my sarson ki saag from Punjab not available in Tamil Nadu and why is his idli not available for Punjab. Ramesh Kumar Sharma Education: M.Sc.( Chemistry ), specialization in Physical Chemistry Worked as: Chemist, Reasearch Lab, Sriram Rayons, Kota 1976 Fellow, Science Education Centre ( UGC project ), Rajasthan University, Jaipur 1978-79 Coordinator, Play Materials of Rajasthan ( UNICEF project ), Field Adviser s Office, NCERT, Jaipur 1980-81 Columnist (Freelance ), Gyan Vigyan ( weekly science column ) in Rajasthan Patrika, Jaipur 1982-1986 Agmark Approved Chemist for edible oils 1983-1991 Quality Control Chemist, Tilam Sangh Rajasthan ( cooperative edible oil industry ), Bikaner 1992-1999 processing TECHNOLOGY 21
PACKAGING TECHNOLOGY CAN WE EAT PACKAGING? YES!!! EDIBLE PACKAGING AND ITS NEED How interesting will it be; when we are hungry and without unwrapping we consume that product, like an apple, without peeling it off? Imagine, we purchase a product from market, consume the product and without worrying about throwing the packaging consume packaging too. Every year we are creating tons of packaging waste building up in our landfill and posing a major threat on environment, society and humanity. Huge population, unorganized waste management, problem of segregation, Limited recycling facilities are few of the exaggerating factor. The packaging obviously holds great promise as a solution to the problems of waste and the world s growing landfills. So at this stage, we really require some innovative concept like EDIBLE PACKAGING. The concept not only making consumers life easy but also is an answer to increasing threat of packaging waste on environment. Some concepts have already shown to work surprisingly well. EVOLUTION OF EDIBLE PACKAGING The basic approach of making pack materials edible can seem unusual, but the motivation is credible. These technologies tap into consumer demands for enhanced convenience while also matching the sustainability agendas of food and drink producers. The world of food packaging has gone through a number of fundamental changes over the past twenty years. Gone are the rows and rows of aluminum tins from our supermarket shelves. In their place paper and plastic have arisen, albeit adorned with the same vibrantly colored and grossly misleading branding that Edible packaging: Here s a wrap to go with your burger 38
ingredients & Additives For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavour of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavourful, nutritious, safe, convenient, colourful and affordable. Food additives and advances in technology help make that possible. What Is a Colour Additive? Food colouring or colour additives are pigments, synthetic or natural added to food to create a certain colour, enhance a natural colour and improve the overall aesthetic appeal of a dish. They come in many forms consisting of liquids, powders, gels and pastes. Food colouring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food colouring is also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects etc. Colours additives are classified as subject to certification or exempt from certification, both of which are subject to rigorous safety standards prior to their approval and listing for use in foods. Certified colours are synthetically produced (or human made) and used widely because they impart an intense, uniform colour, are less expensive, and blend more easily to create a variety of hues. Colours that are exempt from certification include pigments derived from natural sources such as vegetables, minerals or animals. Nature derived colour additives are typically more expensive than certified colours and may add unintended flavours to foods. What Is a Food Additive? In its broadest sense, a food additive is any substance added to food. Legally, the term refers to any substance, the intended use of which results or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food. This may be used in the production, processing, treatment, packaging, transportation or storage of food. This may further classified into two categories as Direct & Indirect food additives. Direct food additives are those that are added to a food for a specific purpose in that food. For example, xanthan gum used in salad dressings, chocolate milk, bakery fillings, puddings and other foods to add texture is a direct additive. Most direct additives are identified on the ingredient label of foods. Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling. For instance, minute amounts of packaging substances may find their Food Ingredients, Colours, Additives & their Uses By Surender Kumar 44