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Food Industry Perspective on a World Food Day
- 1. Food Industry Perspective on a World Food Day RITUJA UPADHYAY, PhD. Technical Lead & Sensory Scientist FlavIngredients LLC. ritujaupadhyay@outlook.com
- 2. 2 11/23/2020 â˘My Research Focus â˘Food Revolution in India â˘Our responsibility â˘Indiaâs Food Processing Industry â˘Potential â˘WhatâsTrending OUTLINE OF PRESENTATION RITUJA UPADHYAY
- 3. 3 11/23/2020 FoodTexture & Sensory: Holistic view structure-property functions PROCESS S-PRO2 Research Focus RITUJA UPADHYAY
- 4. Food Oral Processing (mechanics, structure breakdown, lubrication) Understanding changes during food oral processing important for food design 4 11/23/2020 Research Focus RITUJA UPADHYAY
- 5. Food Revolution in India 5 11/23/2020 RITUJA UPADHYAY Largest producer of milk, millets, jute, ginger, bananas, castor oil, mangoes, safflower oil seeds, papayas, cashew nuts, cottonseed International Cotton Advisory Committee (ICAC) report for the month of March 2017 HISTORY
- 6. Create, nurture & sustain For a better tomorrow OUR RESPONSIBILITY
- 7. 7 11/23/2020 RITUJA UPADHYAY, PhD OUR RESPONSIBILITY ठनŕĽŕ¤¨ च༠च༠परएŕĽŕ¤°ŕ¤šŕĽŕ¤Ž All Food must be handled with one end-use in aim â for âConsumptionâ http://blog.kulikulifoods.com/wp- content/uploads/2015/09/Food- Waste-Infographic.png https://www.facebook.com /PCfoodwaste
- 8. 8 11/23/2020 ATTENTION AND AWARENES RITUJA UPADHYAY, PhD
- 9. 9 11/23/2020 Representative image: icds-wcd.nic.in Grow your own food RITUJA UPADHYAY, PhD National Nutrition Mission Balanced nutrition Eat your food like your medicine or you will end up eating medicine like foodâ â RatanTata ATTENTIONAND AWARENES
- 10. Nutrition Strategy: How ⢠Governance Reform- Nutrition Centre Stage and Public Accountability ⢠Leading by Example- Kuposhan Mukt States, districts and panchayats. ⢠Convergence- of State/ District Implementation Plans for ICDS, NHM and Swachh Bharat and ⢠others, addressing different determinants of undernutrition together. ⢠Prioritize Action- Reaching the most vulnerable communities in the districts/blocks with the ⢠highest levels of child undernutrition. ⢠Counseling to Reach the Critical Age Group- pregnant and lactating mothers, and children ⢠under 3 years, through skilled counselors, peer counselors and support groups. ⢠Continuum of care- across the life-cycle that includes preventive, promotive and curative care, ⢠linking families, communities, AWCs, health centers and health facilities. ⢠Innovative Service Delivery Models- demonstration and ripple effect, with evidence of impact. ⢠Community Based Monitoring- Making undernutrition visible to families, communities, ⢠tracking and informed action. ⢠Enabling Actions- Implementing innovative components of ICDS Restructuring; Implementing Maternity Benefits through Pradhan Mantri MatruVandanaYojana and Strengthening Nutrition within the Health System. 10 11/23/2020 https://niti.gov.in ATTENTIONAND AWARENES RITUJA UPADHYAY, PhD
- 11. 11 11/23/2020 RITUJA UPADHYAY, PhD INDIAâS FOOD PROCESSING Estimated 432 million metric tons in 2025
- 12. 12 11/23/2020 KEY DRIVERS FOR GROWTH â˘Consumer spending on food â˘Change in consumer taste and preference â˘Growth in food exports â˘*Availability of cheap worforce RITUJA UPADHYAY, PhD
- 13. 13 11/23/2020 Add a footer POTENTIAL Changing perceptions of food India Foodservice market is forecasted to reach USD 95.75 billion by 2025 https://www.mordorintelligence.com/industr y-reports/india-foodservice-market ⢠ExperimentWith Different And Exotic Cuisines ⢠Consumers want Healthy Food ⢠Millennials Prefer Conscious Indulgence
- 14. https://medium.com/chefling/artificial- intelligence-ai-in-your-food-546ae8fa7398 POTENTIAL AI for behavioural change Image-based procurement. Can ease the procurement process and reduce the time it takes to send an order. Personalized customer service. Use of chatbots or voice assistants to tap consumer shopping data and history to provide hyper- personalized and automated customer service experiences. Heightened consumer engagement. Maintain strong empathy with their audience. Analyze consumer data and identify sentiment/ behavior crucial in building positive experiences & development and design of new product lines. 14 11/23/2020 Shelf management. F&B retailers use AI to automate inventory management. RITUJA UPADHYAY, PhD
- 15. 15 11/23/2020 POTENTIAL Shift from meat to plants & Dairy to Non-dairy https://www.veganfirst.com https://www.foodnavigator- asia.com/Article/2020/03/10/ Non-dairy source of protein for plant- based drinks Mock meat/Faux meat RITUJA UPADHYAY, PhD
- 16. 16 11/23/2020 https://smart.electronicsforu.com/digital-dairy- farming-infinite-possibilities/ POTENTIAL Sensors, Automation & Engineering https://hamarikrishi.com/ Digital Dairy farming ⢠Agri Robots ⢠FarmingVertically ⢠AutomaticTractors ⢠Cropping sensors ⢠Big-data in farming The Fasal team installing the device at a farm RITUJA UPADHYAY, PhD
- 17. 17 11/23/2020 POTENTIAL Grow local, Eat local https://www.thebetterindia.com/135525/fo od-festivals-fruits-vegetables-farm-india/ Help protect and promote the agricultural economy of the country RITUJA UPADHYAY, PhD
- 18. 18 11/23/2020 POTENTIAL Customized meal RITUJA UPADHYAY, PhD
- 19. 19 11/23/2020 http://www.ijmbs.com/Vol8/issue4/ 2-suryadev-singh-rathore.pdf TRENDING Chef-Driven Delivery Restaurants Curating a better experience right from hygiene & safe, to packaging & customer centric content will put forward a new wave of doing business in the food delivery sector RITUJA UPADHYAY, PhD
- 20. 20 11/23/2020 Some of the biggest food industry disrupters arenât even food companies. Theyâre tech-driven, on- demand delivery services: ⢠Google ⢠uberEats ⢠Amazon https://www.eater.com/2019/7/2/20678 882/uber-eats-tests-dine-in-option TRENDING Digital Experience RITUJA UPADHYAY, PhD
- 21. 21 11/23/2020 https://www.eater.com/2019/7/2/20678 882/uber-eats-tests-dine-in-option TRENDING Healthful Functionality Thinking about food in terms of constituent ingredients, nutritional value, dietary supplements, fortifications, and allergic or medicinal effects leads to a continual search for health-delivering high-impact super foods (and rejection of ingredients, like sugar). Snack foods and beverages packing functional punch address all modern ailments from heart disease, diabetes, and hypertension, to performance, pregnancy, and weight- loss. RITUJA UPADHYAY, PhD https://indianrank.com /health-personal-care
- 22. 22 11/23/2020 TRENDING New DIY Foods Veeba Chef announced the launch of a range of 10 delicious Ready to Cook, restaurant style gravies & curries. https://www.businessinsider .in/business/startups/news/ Food companies bet DIY and readymade products will conquer kitchen as home chefs get tired of cooking RITUJA UPADHYAY, PhD
- 23. 23 11/23/2020 OUR CHALLENGES â˘Poor supply chain linkages â˘Infrastructure bottle necks â˘Lack of skilled manpower â˘Low adherence to quality standards RITUJA UPADHYAY, PhD
- 25. 25 11/23/2020 RITUJA UPADHYAY, PhD thank you
- 26. 26 11/23/2020 RITUJA UPADHYAY, PhD
- 27. Ph.D. INDIAN INSTITUTE OF TECHNOLOGY, MUMBAI, INDIA Rheology, texture and microstructure of foams Department of Science & Technology, Government of India Supervisors: Prof. Anurag Mehra Prof. A.K. Suresh 28
- 28. Consider preparing a cup of cappuccino Steam pipe Expresso+Milk Frothy cappuccino How stiff is the froth Small tiny bubbles densely packed (Stiff and Large bubbles non-uniformly packed (Fragile) What determines the fate of the froth ⢠Quality/type of Milk ⢠Pressure of steam pipe Eric Dickinson (2010) Whipped cream Clarke (2003) Ice-cream Motivation 12/3/2019 29
- 29. THERMO-MECHANICAL STUDIES TEXTURE ANALYSIS Methodology 30 IMAGE ANALYSIS Gliadi n Gluteni n Wate r Disulphide bond Gluten âMeshâ Structure + +
- 30. Upadhyay & Mehra (2012). J. Food Eng. 109, 104â Conclusions 12/3/2019 31
- 31. POSTDOCTORAL FELLOW ZHEJIANG GONGSHANG UNIVERSITY, HANGZHOU, CHINA Project 3 Tribology and sensory studies on tea and saliva-tea compounds In collaboration with Firmenich Aromatics, China Project 1 Modification of tribometer geometry for soft-soft contact Project 2 Smoothness perception in oil-in- water emulsions Supervisor: Prof. Jianshe Chen 32
- 32. Dynamic nature of eating & sensory perception cm mm mm Lengthscale Sensoryperception Oral processing time, t Ingestion, first bite Chewing, saliva mixing Swallowing Oral clearance First perception via visual cues, handling, biting Continuous assessing and modulation of chewing Residual, mouth coating, aftertaste Chen & Stokes, 2012 Background 12/3/2019
- 33. Parameters influencing food oral Food Oral Lubricity (Tribolog y system) Food system # Chemical properties # Physical properties # Stability Oral conditions # Oral temperature # Residence time # Tongue-palate pressure Saliva # Flow rate # Composition # Stimulated/ unstimulated Surface #Tongue surface roughness # Tongue speed # Direction of movement of tongue âOralâ tribology/Food oral processing 12/3/2019 34
- 34. Role of lubrication in mouthfeelBackground Adapted from Sarkar & Krop (2018) Upadhyay et al. (2016). J Physics D: App Phy. 49 (10),35
- 35. Tribology zone Rheology zone <0.1 mm 1 mm 10 mm 100 mm Lubrication solution limited, saliva limited, âsurface dominatedâ Composite behaviour, related To phase ratio, âparticle dominatedâ Yield stress related Viscosity, diffusion, âsolution dominatedâ Controlling elements Thickness, Firmness, Melting, & Breakdown Creaminess, Fattiness, Smoothness, & Slipperiness Astringency, Roughness & After- feel Sensory attributes Gap width Tribology perspective of oral processing Background 12/3/2019 36
- 36. Upadhyay & Chen (2019). Food Hydrocolloids, 87, Project2 Correlation®ression analysis Distinctlubricationregimes http://www.imgarcade.com https://owips.com/ Smoothness perception (n) A B C n=f(m) Smoothness perception o/w emulsions 12/3/2019 38
- 37. Smoothness perceptionProject2 Tribology Microscopy Food-saliva interaction Sensory correlations 12/3/2019 39
- 38. Project3 ⢠7 Tea varieties ⢠Tea brew preparation ⢠Sensory Training Aroma Flavour description Mouthfeel taste description Sweet-after-taste intensity ⢠Tribology studies of saliva-tea compound mixtures ⢠Multivariate analysis for correlations Sweet-after-taste perception Chong, P.K. Yin, D., Upadhyay, R., Chen, J. (2019). Food Research International, 10864212/3/2019 40
- 39. Project3 85ď°C 85ď°C 85ď°C 85ď°C 85ď°C 85ď°C Tribology studies on saliva-tea compound mixtures Two groups: Sensitive & Non- sensitive SensitiveNon-sensitive Correlations Sweet-after-taste perception Two groups: Sensitive & Non- sensitive 12/3/2019 41
Editor's Notes
- I guess the audience must have already googled me or found me on LinkedIn by now, but, I think it would be appropriate to introduce myself and talk a little about my research so far.
- My research focus so far has been on Food structuring and process engineering approaches that create Opportunities for novel food formulations Many food products are structurally complex. The starting point for their design is an understanding of the science underpinning the various performance functions. This structure, and its breakdown in the mouth, determines the taste, texture and eating pleasure of each product. Structure may be defined as the inherent organization of a material and is a material property measured in an objective manner While texture can be defined as brainâs subjective interpretation of a material based on information provided by the senses Thus structural questions are reduced to material science and textural questions become those of psycho-bio-physics Thus, this approach can be applied to design foods for textural stimulation. Sensorial cues lead decision-making and these preferences influence the buying patterns which is of utmost importance to the product developers
- Food texture perceived during the oral process has three dimensions: the degree of structure or the mechanical/rheological behaviour, the oral experience through saliva participation (the degree of lubrication) the time sequences of oral processing. Mechanical (hardness, viscosity, brittleness) Geometrical properties (e.g., shape & size) Tongue manipulation Rate of breakdown Type of breakdown Moisture absorption Mouth coating, etc. This overall integration decides food preference
- Lets first have a look at the Food revolutions in India Over the years Food revolutions have played an important role in making India self-sufficient in feeding its citizens Legends like Dr. M.S. Swaminathan, Dr. Verghese Kurien, Durgesh Patel, Sam Pitroda, Vishal Tewari, Nirpakh Tutej and many other have contributed significantly for making India self sufficient. Therefore it becomes our moral responsibility to
- We have a responsibility towards our planet and the future generation. While I was trying to prepare for this presentation, I was thinking of the various titles for this slide. When I prepared one, I encountered the Theme of the World Food Day by the FAO âGrow, Nourish & Sustain. Together. Our Actions are our Futureâ which resonated exactly with my thinking for today.
- We know it all, but, we wants other to make an assertion first
- Malnutrition is a major concern for developing countries and it needs attention. It is important what you give to your body. You are what you eat. 2 billion people around the world are deficient in micronutrients according to WHO.
- Ministry of Human Resource Development (MHRD) in 2019 October instructed schools to set up Nutrition (Kitchen) Gardens. Help in addressing issues such as malnutrition and micronutrient deficiencies among school children and learn the skill of growing their own food
- Currently, food processing accounts for almost 1/3rd of the total food market in india. According to a 2017 report by Associated Chambers in Commerce and industry if india, the countryâs FPI is expected to reach US$482 billion by 2025. We have one of the best climatic conditions to grow food
- We have huge potential in the food processing sector and the key drivers of growth for us are that
- Millennials or Generation Y (people between the ages of 18 and 35) make up 65% of Indiaâs population. They are the tech-savvy people, are regularly exposed to the global trends and lifestyles, are well-read, have extensively traveled, and have high spending power. And, they are also the ones who are driving the growth index of the restaurant industry.
- Shelf management. F&B retailers use AI to automate inventory management. Image-based procurement. AI and image-recognition technologies can ease the procurement process and reduce the time it takes to send an order. Personalized customer service. Using chatbots or voice assistants powered by natural language processing and machine learning, companies can tap consumer shopping data and history to provide hyper-personalized and automated customer service experiences. Heightened consumer engagement. CPG players can use AI to maintain strong empathy with their audience. By closely monitoring conversations on social media, AI can be used to analyze consumer data and identify sentiment or behavior that are crucial not only in building positive experiences but also in the development and design of new product lines.
- Although there are mixed review and opinions for it. The general trend at the moment is the shift from meat to plant-based products driven by various narratives (mock meats, faux meats whatever you call it) and this drives the food industry and also research projects at universities and research institutes
- âIndia is a family of 7.5 million dairy farmers, out which 80 per cent have herd size below five. There is huge potential digitise Indian dairy farmers Fasal is an AI-powered IoT platform for precision agriculture. It delivers insights and analytics to farmers to grow more and better. We can achieve all of this by collective intelligence and aligned action
- India has a plethora of festivals that honour its locally-grown produce Banana, jack fruit, international orange festival, mango festival, konkan fruit festival
- Order on weekends People are turning to meal kits for variety, to save time and spend less on eating out
- But we have our own challenges
- I too have a social life beyond research. I love trekking, cooking, gardening and exchanging cultural dimensions. I love to grow my own food and hence I actively volunteer at the organic farm at the University of Idaho. We also sell the produce in the community and the university. As part of the BUILD Dairy programme we raised funds for the Industry tour by selling some fun foods items at a fair ground in June this year.
- Process Engineering of food foams
- Food foams are colloidal systems which impart structure, texture and mouthfeel to many food products such as breads, cakes, ice-creams, The porous structure of solid food foams is highly inďŹuenced by the processing conditions, ingredient composition, and their interactionsă Sensory perceptions of food foams are dependent on bubble size, shape, orientation, quantity and distribution and determines the texture of foamed foods. Bubbles are also responsible for the softness of the bread and as a result, breads perceived freshness. This is determined by the ability of the bubbles to spring back when compressed, as determined by the strength of the walls.
- So, we decided to determine the link between different ingredients (water, yeast, & hydrocolloids) & the effects of each of them on texture, rheology & microstructure of the final product. Most of the world is viscoelastic in nature and so shares characteristics of elastic and viscous materials. Bread involves the creation of microstructure, coupled with heat and mass transfer, and the flow and deformation of highly nonâNewtonian materials Gluten is a combination of gliadin + glutenin which when combined with water forms crosslinks that shows more and more elasticity. Temperature sweep tests are Commonly used to find Tg in a material: A sharp increase in G' was noticed between 60 and 82 1C leading to solâgel conversion of starch caused by formation of a 3Dgel network developed by leached out amylose and reinforced by strong interaction among the swollen starch granules. It is also used to find the amount of thinning that occurs with heating to predict performance and design process equipment Water penetrates the starch hydrating it from outside to inside. Hydrogen bonds between the granules force the granule to hold its shape. As more water penetrates, the granules swell. The hydrogen bonds weaken and the amylose makes its way out of the granule and comes into the water. The free amysoe thickens and stabilizes the water around it. The mixture becomes thick and viscous
- Control of bubble size can be an important parameter and it can be manipulated at the processing stages to attain the desired texture in foods Use of hydrocolloids aid more uniform size distribution and stabilize food foams while texture can be controlled by controlling pore structure The efficiency of the operations can be optimized by studying changes in the product at various time intervals
- My PhD research gave me the opportunity to spot on new research frontier. Let us begin with a background on food oral processing with a holistic view of texture perception
- Food texture perceived during the oral process has three dimensions: the degree of structure or the mechanical/rheological behaviour, the oral experience through saliva participation (the degree of lubrication) the time sequences of oral processing. Mechanical (hardness, viscosity, brittleness) Geometrical properties (e.g., shape & size) Tongue manipulation Rate of breakdown Type of breakdown Moisture absorption Mouth coating, etc. This overall integration decides food preference
- The food that we consume would be perceived in different ways depending upon several factors. Such as oral conditions, saliva flowrate, tongue surface topography, Tongue manipulation varies with the type of food whether it is solid, semi-solid or liquid The physico-chemical properties, oral residence time, oral temperature. While designing sensory experiments one should take all these factors into consideration Salivary flow rate : 0.042 â 1.83 ml/min (non-stimulated); 0.77 â 4.2 ml/min (stimulated) Salivary composition changes depending on age, medical condition, time of the day, etc. Composition: >98 % water pH: 5.6 â 7.6,
- On the RHS is a three ball on plate geometry . There are many other tribology configurations In food tribology, the lubrication behaviour can be understood with a well-known Stribeck curve The most important parameter in tribological testing is the friction coefficient (Âľ); defined as the ratio of the friction force to the surface load. In the boundary regime, the separation between the surfaces is smaller than the asperities of the surfaces. Here, Âľ is hardly affected by the sliding speed but is mainly determined by the chemical constitution of the thin lubricant films covering the solid surfaces. The hydrodynamic regime has been most extensively studied. In this regime, the surfaces are completely separated due to the build-up of hydrodynamic pressure. This results in a friction force that is typically 100 times smaller than that in the boundary regime. In between the boundary and the hydrodynamic regime there is a crossover area called the mixed regime, in which intermittent contact between the surfaces occurs. The magnitude of the friction force (F_đ) is determined by the true contact area and the applied normal load (đš_đ). Combination of entrainment speed (ďŽ), viscosity (ď¨) and applied load , gives a unit of length (m), resembles the thickness of the lubricant film (d) between the two moving surfaces.
- Tribology allows to measure lubrication. Correlation to sensory studies is related to interaction of product with oral surfaces Organoleptic properties depend on the constantly changing status of the food during this process as well as the changing status of the salivary film coating oral surfaces and the saliva itself. Food rheology only mimics deformation during handling and early stages of the eating process. But, thin-film attributes such as creaminess, astringency happens to be a result of lubrication between the tongue and the palate.
- Saliva should not be neglected when trying to understand oral sensations/perception. A major challenge ahead is better understanding the impact of saliva on the observed tribology changes. What is perceived in-mouth is a food-saliva mixture rather than the food on the plate. Saliva plays a role in the variability of eating behavior, perception and preference For example saliva contains alpha amylase which when reacts with food containing starch gives a melting sensation which might be different from bulk behavior
- We hypothesized that the Lubricant properties (oil mass fraction and emulsifier type) of o/w emulsions influence the perception of smoothness. Empirical evidence that the o/w emulsions stabilized by different emulsifiers can be differentiated based on oil mass fraction and type of emulsifier
- â˘Smoothness perception is related to friction between the tongue and the palate Smoothness scores of emulsions were significantly different (P<0.05) from each other at each oil mass fraction and emulsifier type Linear regression analysis between CoF & smoothness scores showed that the coefficient of correlations was high at sliding speeds between 0.1 and 10mm/sec constituting the mixed regime and hydrodynamic regime Oral tactile measurements correlated highly with friction coefficients than finger tactile measurements Sensory studies provide a basis for the argument that tongue surface is highly sensitive to the vibro-tactile sensation compared to the innervation of the finger tips The oral region, unlike the hand, is notably insensitive to high frequency vibrations and mechanical transients, the stimuli to which FA II mechanoreceptors are most sensitive Physiologically, slow adapting receptorsââ for static touch and others sensitive to vibrations arising from movement (ââfast adapting receptorsââ for dynamic touch) (Skedung et al. 2013). ------------------------ Role of saliva is crucial. Microstructure observation as well as sensory evaluations revealed extensive precipitation and aggregate formation for most positively charged lysozyme and WPI at 3.5, o/w emulsions suggesting severe depletion of salivary protein from oral surfaces. Starch-stabilized emulsions were perceived the smoothest As seen from the graph comparing the emulsions and emulsion-saliva mixtures give a clear demonstration of reduction in friction coefficient Solange et al. 2017 studied the stick-slip effects (intermittent static and dynamic friction phases in jagged sliding force curves) and the spectral analysis of these friction curves created vibration frequencies (0.001â10 Hz) in the range of those detected by oral mechanoreceptors (0.3â400 Hz) which corresponded to the boundary lubrication
- Astringency and sweet-after-taste are the two important sensory attributes while consuming tea beverages as a result of the polyphenol content in them Sharing only that information that is in public domain It is seen as a key sensory indicator for quality tea brews. (sweet aftertaste) is a delicate sensation perceived after tea drinking, which lasts in the mouth and throat and leads to salivation for an extended period of time. Tribology approach was applied to this study in conjunction with sensory analysis and other physiology assessments The study aimed to reveal the underpinning mechanisms of Huigan and the its influencing factors.. Tea compounds of commercial interest were selected for the study.
- A total of 24 panelists were recruited and trained for tea sensory analysis. Sensitivity of sweet aftertaste from tea compounds varies among individual. From the correlation analysis, the sweet aftertaste intensity of sensitive group is positively correlated with friction coefficient at low sliding speed (< 1 mm/s) The results showed no clear correlation between Hui Gan perception and friction coefficient for non-sensitive subjects. The EC/EGC ranked the highest sweet aftertaste intensity under sensitive group in both oral and oral-pharyngeal stage. In the tribological studies, the highest friction coefficient found in the saliva-EC/EGC mixture of sensitive group with sliding speed lower than 0.1 mm/s for both oral and oral-pharyngeal stage. ------------------------------------------------------------------------------------------------------------------ â˘Human saliva affects the lubrication behavior of certain tea compounds. â˘Sweet aftertaste is highly correlated with friction at low speed in sensitive group. â˘Ex vivo methodology reveals a real saliva-food system in tribology study. Sensory studies show that the Huigan intensity of the mixed solution of EC and EGC was significantly (p < .05) higher than other studied samples by sensitive group, whereas non-sensitive group did not perceive the difference (p > .05) of Huigan intensity among the studied samples. In the viscosity measurement, there is no significant difference on viscosity at the shear rate of 50/s between sensitive and non-sensitive group.
- I too have a social life beyond research. I love trekking, cooking, gardening and exchanging cultural dimensions. I love to grow my own food and hence I actively volunteer at the organic farm at the University of Idaho. We also sell the produce in the community and the university. As part of the BUILD Dairy programme we raised funds for the Industry tour by selling some fun foods items at a fair ground in June this year.