3. Our Product Quality

1. 15-11-2011 A Presentation by VINU FOOD PRODUCTS 1

2. WHAT IS FOOD QUALITY:
 It should be very safe to eat – Safety Food
 It should not have additives that are
harmful to our body reducing our life
span & increasing our medical bills
 Tasty food
 Consistent taste.
In the Quality of Food,
Food Safety
should get highest priority.
15-11-2011 A Presentation by VINU FOOD PRODUCTS 2

3. WHAT IS FOOD QUALITY:
VINU’s FOOD QUALITY Approach adopts
SCNT Principle:
–S
–C
–N
–T
15-11-2011 A Presentation by VINU FOOD PRODUCTS 3

4. WHAT IS FOOD QUALITY:
VINU’s FOOD QUALITY Approach adopts
SCNT Principle:
–S afety
–Convenience
–Natural
–T asty
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5. OUR SCNT PRINCIPLE
• Safety
– Free of Biological Contamination like hair,
excreta etc.
– Free of Micro biological Contamination.
– Safe use of Food Additives – Compliance to
Standards.
– Good personal and environmental hygiene,
– No Class-II Preservatives used.
• Convenience
• Natural
• Tasty
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6. OUR SCNT PRINCIPLE
• Safety
• Convenience
– Make life easy for the modern family.
– Maximum ingredients in our products with Minimum
Cooking Time.
• Natural
• Tasty
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7. OUR SCNT PRINCIPLE
• Safety
• Convenience
• Natural
– Shelf life directly proportional to natural
properties of ingredients,
– No artificial Food colors, Taste Enhancers like MSG,
No artificial flavor Enhancers
– No Class-II preservatives.
• Tasty
15-11-2011 A Presentation by VINU FOOD PRODUCTS 7

8. OUR SCNT PRINCIPLE
• Safety
• Convenience
• Natural
• Tasty
– Each formulation goes through all possible cooking
techniques.
– All formulations have to be cleared by Sensory
panel & Constant Product Improvement.
– An ingredient database of all possible varieties
helps in recipe formulation.
15-11-2011 A Presentation by VINU FOOD PRODUCTS 8

9. Our Processing Environment
Processed in hygienic Conditions
…
Swabs of Factory Machines,
Floors & Workers are tested to
control Bacterial Contaminations
15-11-2011 A Presentation by VINU FOOD PRODUCTS 9

10. Our Processing Environment
Processed in hygienic Conditions
Pest Controlled,
Completely insulated,
Fully air conditioned
factory
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11. Our Lab Test procedures
Well Equipped
Laboratory
To perform all
Tests for
Food Safety
All Product Batches are tested to ensure
•Correct level of moisture content
•Correct level of Acidity
•No Bacterial, fungus and mold growth
15-11-2011 A Presentation by VINU FOOD PRODUCTS 11

12. Approach to Preservatives
Classes of Preservatives
Common salt
Sugar –
sucrose, dextrose,
glucose, honey
Pungent spices, vinegar
Edible vegetable oils.
Benzoic acid + its salts
Sulphurous acid + its salts
Nitrates / nitrites of Na / K
Sorbic acid + its Na/K/Ca salts
Propionic acid + its Na/K/Ca salts,
and its esters
Lactic acid + its Na/K/Ca salts,
CH3/C3H7 esters of p-OH benzoic acid
15-11-2011
Acid Ca-phosphate, Nicin
A Presentation by VINU FOOD PRODUCTS 12

13. Approach to Preservatives
The Preservatives WE USE
Common salt
Sugar –
sucrose, dextrose,
glucose, honey
Pungent spices, vinegar
Edible vegetable oils.
Benzoic acid + its salts
Sulphurous acid + its salts
Nitrates / nitrites of Na / K
Sorbic acid + its Na/K/Ca salts
Propionic acid + its Na/K/Ca salts,
and its esters
Lactic acid + its Na/K/Ca salts,
CH3/C3H7 esters of p-OH benzoic acid
15-11-2011
Acid Ca-phosphate, Nicin
A Presentation by VINU FOOD PRODUCTS 13

14. Approach to Preservatives
The Preservatives WE USE
• We use only the Class-I preservatives:
Class I Preservatives: Salt, Oil, Sugar, Vinegar,
• Additive / Preservative - Citric Acid,
• We do not use Class II Preservatives:
– There is a big list of class II Preservatives,
– Some of them are prohibited,
– Some can be used with limits,
– Frequent / large quantity intake of same class II
preservative will lead to health problems,
• Class III Preservatives are prohibited.
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15. Our Production Processes
– All ingredients undergo 100% visual inspection
before processing,
– All food contact surfaces in our equipments are
high grade steels to prevent rusting,
– Production environment sealed from outside
environment,
– All Food Safety checks are done at all Critical
Control Points of the production processes,
– Shelf life studies and monitoring are carried out in
the Lab, throughout the shelf-life period,
– Packaging:
 Our multi-layer pouch inhibits bacterial, fungus and mold
growth.
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16. Our Authentication
Processing Environment
Lab Test Procedurres
Approach to Preservatives
Production Processes
1. ISO 22000 International Food
Safety Standards Certification
2. HALAL Certification
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17. Summary of our Processes
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18. Our Products & Preservatives
PRESERVATIVES/
PRODUCT NOs
ADDITIVES
No Class II preservative,
Milk Payasam mix Nil NO artificial Flavour/Colour,
NO taste enhancer, No MSG
Mysore Pak Mix Citric Acid “
Kaju Barfi Mix Citric Acid “
Adai Mix Nil “
Soda Mavu (sodium
Medhu Vadai Mix “
Bi-carbonate)
Citrc Acid, Soda
Bajji/ Bonda Mix “
Mavu
Chicken Varuval Mix Citric Acid “
Vathakuzhambu Mix Citric Acid “
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19. Our Products & Preservatives
PRODUCT PRESERVATIVES/ NOs
ADDITIVES
No Class II preservative,
Murukku Mix Nil NO artificial Flavour/Colour,
NO taste enhancer, No MSG
Rasam Mix Citric Acid “
More Kuzhambu Mix Vinegar “
Biryani Mix Citric Acid “
Puliyodharai mix Citric Acid “
Paruppu Rice Mix Citrc Acid “
Poondu Rice Mix Citric Acid “
Murukku Mix Nil “
Vinu’s Spice Powders Nil “
Vinu’s Spices Nil “
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20. Our Products & Preservatives
CLASS-II PRESERVATIVES
ARTIFICAL FLAVOURS
TASTE ENHANCERS
ARTIFICIAL COLOURS
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21. OUR Product Quality Summary
• Our Quality Processes, machineries and Lab Tests
have Control on the Contaminations of
– Chemicals,
– Foreign matters,
– Organisms.
• Our raw material selection and process controls
- Adulterations,
- Contaminations.
• Our packing prevents growth of organisms.
• Our “NOs” on Preservatives and Additives Controls
health hazards.
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