Today‘s consumers are increasingly looking at the label before buying food and drink products. BENEO has a versatile product
portfolio of native rice starches enabling manufacturers all over the world to go for cleaner labels.
Consumers are increasingly looking for clean label products. With functional ingredients sourced from non-GMO sugar beets, chicory root and rice BENEO helps you develop innovative product concepts in support of a healthy lifestyle.
Bakery Trends in India 2015 by Innova Market InsightsNutriPR
New bakery trends report by Innova market Insights. The Indian bakery market is becoming increasingly dynamic to meet the demands of the country’s burgeoning middle class. Innovation is being reported in both health and premium quality products. Sweet biscuits/cookies is the largest sub-category for Indian bakery launches, accounting for about 65% share of overall bakery category launches tracked over the last 3 years. “Vegetarian” is the leading positioning for bakery launches in India, with the claim appearing on over two-thirds the bakery category launches in 2014.
1) The document discusses trends in the baking industry and solutions Lallemand provides to bakeries, including gluten reduction, emulsifier replacement, bio-preservatives, improved shelf-life, waste reduction, and natural flavor solutions.
2) Key trends in the industry include increased industry penetration replacing traditional bakeries, and a focus on clean label, cost reduction, and sustainability.
3) Lallemand works with bakeries to develop customized solutions through reducing gluten, replacing emulsifiers, improving shelf-life and waste reduction, and providing natural flavor solutions using starters and yeasts to help bakeries differentiate themselves.
This document summarizes DSM Food Specialties' natural enzyme solutions for extending the shelf life of bread and preventing staling. It discusses the causes of staling including starch retrogradation, hemicellulose, and lipids. It then describes DSM's portfolio of amylases, hemicellulases, phospholipases, and lipases and how they work to maintain bread softness for longer by preventing crystallization, optimizing dough properties, and forming emulsifiers. Case studies demonstrate how combinations of their maltogenic amylase and phospholipase products in particular are able to extend softness and preserve bread quality for up to a week.
This document discusses factors that determine the shelf life of baked goods and methods for extending it. It notes that shelf life is determined by how long a product remains acceptable to consumers without significant quality loss. Common causes of staling include crumb dryness, flavor loss, and mold growth. The document outlines various ways of controlling factors that promote staling and mold, such as moisture content, temperature, packaging, and use of preservatives. It also discusses formulating baked goods to maximize shelf life through techniques like adding sugars, gums, fats, and enzymes.
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi
Britannia Industries Limited (BIL) is a leading Indian food company established in 1892. It has a 38% market share in the Indian bakery industry and an annual production capacity of 433,000 tonnes from its 600,000 retail outlets across India. BIL uses wheat flour, water, fats and oils, sugar, and other ingredients like salt, milk products, flavors and colors to manufacture its popular biscuit brands through processes like premixing, creaming, mixing, moulding, baking, cooling, stacking, and packaging. The company exports around 60 tonnes of biscuits per month to over 30 countries.
Consumers are increasingly looking for clean label products. With functional ingredients sourced from non-GMO sugar beets, chicory root and rice BENEO helps you develop innovative product concepts in support of a healthy lifestyle.
Bakery Trends in India 2015 by Innova Market InsightsNutriPR
New bakery trends report by Innova market Insights. The Indian bakery market is becoming increasingly dynamic to meet the demands of the country’s burgeoning middle class. Innovation is being reported in both health and premium quality products. Sweet biscuits/cookies is the largest sub-category for Indian bakery launches, accounting for about 65% share of overall bakery category launches tracked over the last 3 years. “Vegetarian” is the leading positioning for bakery launches in India, with the claim appearing on over two-thirds the bakery category launches in 2014.
1) The document discusses trends in the baking industry and solutions Lallemand provides to bakeries, including gluten reduction, emulsifier replacement, bio-preservatives, improved shelf-life, waste reduction, and natural flavor solutions.
2) Key trends in the industry include increased industry penetration replacing traditional bakeries, and a focus on clean label, cost reduction, and sustainability.
3) Lallemand works with bakeries to develop customized solutions through reducing gluten, replacing emulsifiers, improving shelf-life and waste reduction, and providing natural flavor solutions using starters and yeasts to help bakeries differentiate themselves.
This document summarizes DSM Food Specialties' natural enzyme solutions for extending the shelf life of bread and preventing staling. It discusses the causes of staling including starch retrogradation, hemicellulose, and lipids. It then describes DSM's portfolio of amylases, hemicellulases, phospholipases, and lipases and how they work to maintain bread softness for longer by preventing crystallization, optimizing dough properties, and forming emulsifiers. Case studies demonstrate how combinations of their maltogenic amylase and phospholipase products in particular are able to extend softness and preserve bread quality for up to a week.
This document discusses factors that determine the shelf life of baked goods and methods for extending it. It notes that shelf life is determined by how long a product remains acceptable to consumers without significant quality loss. Common causes of staling include crumb dryness, flavor loss, and mold growth. The document outlines various ways of controlling factors that promote staling and mold, such as moisture content, temperature, packaging, and use of preservatives. It also discusses formulating baked goods to maximize shelf life through techniques like adding sugars, gums, fats, and enzymes.
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi
Britannia Industries Limited (BIL) is a leading Indian food company established in 1892. It has a 38% market share in the Indian bakery industry and an annual production capacity of 433,000 tonnes from its 600,000 retail outlets across India. BIL uses wheat flour, water, fats and oils, sugar, and other ingredients like salt, milk products, flavors and colors to manufacture its popular biscuit brands through processes like premixing, creaming, mixing, moulding, baking, cooling, stacking, and packaging. The company exports around 60 tonnes of biscuits per month to over 30 countries.
In Asia Pacific, about 25% of the bakery launches are from Japan making them as the most active market in coming up of new products. Majority of Japan’s bakery launches are unique and are far advanced in innovation. Therefore, they will set the trends in Southeast Asia’s bakery scene.
SGE-7181 is an emulsifier blend designed for breads and biscuits. It improves crispiness and texture in biscuits, increases volume and softness in bread, and allows for fat reduction of up to 10% while maintaining quality. The emulsifier is supplied as cream-colored flakes to be dissolved in hot water and added at 1-2% of flour weight in dough. SGE-7181 provides emulsifying, strengthening, and moisture retention properties to breads and biscuits.
Britannia Industries Limited has been operating since 1892 and is a leading Indian bakery company. It has a 38% market share in India and produces over 400,000 tonnes of biscuits annually. The document provides details about Britannia's Rudrapur production facility, including an overview of the biscuit manufacturing process from receiving ingredients to packaging. Key steps include premixing, creaming, mixing, moulding, cutting, baking, cooling, inspection, stacking and packaging. The facility uses modern machinery and exports biscuits to over 30 international markets.
TEJMAN Associates is a 100% export-oriented food processing company located in Latur, India that specializes in processing horticultural crops like gherkins (pickling cucumbers) and mangoes. The company aims to become a leading global processor using world-class facilities that meet international food safety standards. Key products include preserved gherkins in barrels or juice, as well as Kesar mango pulp and guava pulp. TEJMAN has annual contracts with importers in Europe, the US, and Russia to supply high quality products.
Encapsulation techniques are used to preserve and protect ingredients in foods. Microencapsulation coats droplets of liquids, solids or gases in thin films that control release under different conditions. This allows controlled release of flavors and protects ingredients. Encapsulation finds applications in foods like dry beverage mixes and chewing gum where it prolongs flavor sensation and shelf life. There is also increased demand for encapsulation of vitamins and nutraceutical ingredients to mask strong flavors. Nanocapsules provide targeted delivery systems to carry and release flavors or nutrients when desired. Fabricated and instant foods incorporate encapsulated ingredients to add nutrition and convenience.
This document discusses DuPont's YO-MIX® CURD Cultures product line for producing curd, lassi, and buttermilk. It provides an overview of curd/dahi consumption in India, key consumer preferences around taste and texture, and challenges faced by retail curd producers. The YO-MIX® CURD Cultures portfolio includes various culture options tailored to regional preferences that allow for reliable production and desired sensory attributes. Customers have reported positive feedback that several culture options match popular traditional products and provide benefits like fast acidification and robust production.
This document summarizes information from FoodTech 2016 about non-dairy milk alternatives. It shows that the category has grown significantly in recent years in the EMEA region in both retail volume and value. A wide variety of non-dairy products now exist made from soy, rice, grains, nuts and other plants. The number of new product launches in the category has also increased substantially between 2011-2015. The document then discusses potential business opportunities and solutions for non-dairy products like drinks, yogurts and snacks based on plant-based ingredients.
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
This document provides an overview of the quality assurance and production processes for Parle biscuits. It discusses the raw materials used, including wheat flour, sugar, palm oil, and milk powder. It describes the testing of raw materials and outlines the major production steps of premixing, creaming, mixing, forming, baking, cooling, and packaging. Key quality parameters for biscuits are also mentioned. The document aims to provide an industrial training on ensuring quality in the production of Parle biscuits.
Widely used bakery raw materials which helps to make bakery and confectionary product. will assist to learn the required raw materials of bakery. learners can understand the basics of bakery department.
A modern twist on the traditional kefir drink. Kefir is a significant and traditional product in Eastern Europe. Looking to expand your “sour milk drink” family? Add a twist on traditional? Made with CHOOZIT® Kefir C3 LYO Cultures, from the DuPont™ Danisco® range, our refreshing kefir drink combines a pleasant fizzy sensation with mildness and a balanced aromatic taste.
Dough Systems: a guide to formulating common systemsLin Carson, PhD
Thinking about putting in a new line, product extension, or even a new product? Wondering if there is one dough system that is superior to the others? The truth is that there isn’t. Each one has its pros and cons. Here's a guide for them.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
The document discusses value-added products in the food processing sector, noting that value is added through activities like grading, sorting, cutting, and packaging agricultural products to increase their value and price. Major areas of food processing include fruits and vegetables, dairy, and fisheries, with examples given of processed products in each category like juices, cheeses, and prepared fish dishes. The processing adds value by developing products that meet consumer needs and demands.
The document provides details about the production of cakes and pastries at the College of Food Technology. It discusses conducting market research, finalizing recipes, establishing production processes and quality parameters, packaging, storage, pricing, and sales. Profits from cake sales were 100% with costs recovered from revenues. The production of pastries also resulted in 100% profits.
This document showcases a range of organic coconut and plant-based products from two brands - Resona and Kerna. It includes 35 stock keeping units of items like organic virgin coconut oils, coconut milks, coconut butters, oils, sugars, and powders sourced from India and Sri Lanka. The products are described in detail including their extraction processes, ingredients, uses, and health benefits.
Enzymes play an important role in the baking process and have been used for thousands of years. Commercial enzymes were introduced 35 years ago to provide controlled benefits. Enzymes help improve qualities like volume, softness and freshness in many baked goods. The latest innovations from DuPont include enzymes to improve qualities of whole grain breads and enhance milling efficiency. Enzymes can help eliminate certain additives from labels by replacing emulsifiers and performing different tasks than additives. DuPont offers a broad range of baking enzymes and is a leading global player in the enzyme market, continuously developing new products and applications.
In Asia Pacific, about 25% of the bakery launches are from Japan making them as the most active market in coming up of new products. Majority of Japan’s bakery launches are unique and are far advanced in innovation. Therefore, they will set the trends in Southeast Asia’s bakery scene.
SGE-7181 is an emulsifier blend designed for breads and biscuits. It improves crispiness and texture in biscuits, increases volume and softness in bread, and allows for fat reduction of up to 10% while maintaining quality. The emulsifier is supplied as cream-colored flakes to be dissolved in hot water and added at 1-2% of flour weight in dough. SGE-7181 provides emulsifying, strengthening, and moisture retention properties to breads and biscuits.
Britannia Industries Limited has been operating since 1892 and is a leading Indian bakery company. It has a 38% market share in India and produces over 400,000 tonnes of biscuits annually. The document provides details about Britannia's Rudrapur production facility, including an overview of the biscuit manufacturing process from receiving ingredients to packaging. Key steps include premixing, creaming, mixing, moulding, cutting, baking, cooling, inspection, stacking and packaging. The facility uses modern machinery and exports biscuits to over 30 international markets.
TEJMAN Associates is a 100% export-oriented food processing company located in Latur, India that specializes in processing horticultural crops like gherkins (pickling cucumbers) and mangoes. The company aims to become a leading global processor using world-class facilities that meet international food safety standards. Key products include preserved gherkins in barrels or juice, as well as Kesar mango pulp and guava pulp. TEJMAN has annual contracts with importers in Europe, the US, and Russia to supply high quality products.
Encapsulation techniques are used to preserve and protect ingredients in foods. Microencapsulation coats droplets of liquids, solids or gases in thin films that control release under different conditions. This allows controlled release of flavors and protects ingredients. Encapsulation finds applications in foods like dry beverage mixes and chewing gum where it prolongs flavor sensation and shelf life. There is also increased demand for encapsulation of vitamins and nutraceutical ingredients to mask strong flavors. Nanocapsules provide targeted delivery systems to carry and release flavors or nutrients when desired. Fabricated and instant foods incorporate encapsulated ingredients to add nutrition and convenience.
This document discusses DuPont's YO-MIX® CURD Cultures product line for producing curd, lassi, and buttermilk. It provides an overview of curd/dahi consumption in India, key consumer preferences around taste and texture, and challenges faced by retail curd producers. The YO-MIX® CURD Cultures portfolio includes various culture options tailored to regional preferences that allow for reliable production and desired sensory attributes. Customers have reported positive feedback that several culture options match popular traditional products and provide benefits like fast acidification and robust production.
This document summarizes information from FoodTech 2016 about non-dairy milk alternatives. It shows that the category has grown significantly in recent years in the EMEA region in both retail volume and value. A wide variety of non-dairy products now exist made from soy, rice, grains, nuts and other plants. The number of new product launches in the category has also increased substantially between 2011-2015. The document then discusses potential business opportunities and solutions for non-dairy products like drinks, yogurts and snacks based on plant-based ingredients.
Quality control is about inspecting products and trying to take the defective products out. The alternative is a thing called quality assurance. This isn't about inspection, its about putting business processes in place that assure the quality of outputs. Quality control and quality assurance sounds similar but they are quite different.
This document provides an overview of the quality assurance and production processes for Parle biscuits. It discusses the raw materials used, including wheat flour, sugar, palm oil, and milk powder. It describes the testing of raw materials and outlines the major production steps of premixing, creaming, mixing, forming, baking, cooling, and packaging. Key quality parameters for biscuits are also mentioned. The document aims to provide an industrial training on ensuring quality in the production of Parle biscuits.
Widely used bakery raw materials which helps to make bakery and confectionary product. will assist to learn the required raw materials of bakery. learners can understand the basics of bakery department.
A modern twist on the traditional kefir drink. Kefir is a significant and traditional product in Eastern Europe. Looking to expand your “sour milk drink” family? Add a twist on traditional? Made with CHOOZIT® Kefir C3 LYO Cultures, from the DuPont™ Danisco® range, our refreshing kefir drink combines a pleasant fizzy sensation with mildness and a balanced aromatic taste.
Dough Systems: a guide to formulating common systemsLin Carson, PhD
Thinking about putting in a new line, product extension, or even a new product? Wondering if there is one dough system that is superior to the others? The truth is that there isn’t. Each one has its pros and cons. Here's a guide for them.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
The document discusses value-added products in the food processing sector, noting that value is added through activities like grading, sorting, cutting, and packaging agricultural products to increase their value and price. Major areas of food processing include fruits and vegetables, dairy, and fisheries, with examples given of processed products in each category like juices, cheeses, and prepared fish dishes. The processing adds value by developing products that meet consumer needs and demands.
The document provides details about the production of cakes and pastries at the College of Food Technology. It discusses conducting market research, finalizing recipes, establishing production processes and quality parameters, packaging, storage, pricing, and sales. Profits from cake sales were 100% with costs recovered from revenues. The production of pastries also resulted in 100% profits.
This document showcases a range of organic coconut and plant-based products from two brands - Resona and Kerna. It includes 35 stock keeping units of items like organic virgin coconut oils, coconut milks, coconut butters, oils, sugars, and powders sourced from India and Sri Lanka. The products are described in detail including their extraction processes, ingredients, uses, and health benefits.
Enzymes play an important role in the baking process and have been used for thousands of years. Commercial enzymes were introduced 35 years ago to provide controlled benefits. Enzymes help improve qualities like volume, softness and freshness in many baked goods. The latest innovations from DuPont include enzymes to improve qualities of whole grain breads and enhance milling efficiency. Enzymes can help eliminate certain additives from labels by replacing emulsifiers and performing different tasks than additives. DuPont offers a broad range of baking enzymes and is a leading global player in the enzyme market, continuously developing new products and applications.
This document summarizes information about the Bolzano-Ti yogurt brand. It discusses the brand's mission to provide organic, healthy products. The yogurt is made from sheep's milk, which is easier to digest and provides more nutrients than cow or goat milk. The brand aims to educate health-conscious consumers about the benefits of its yogurt. It discusses nutritional values, flavors, and packaging. Competitor analysis and target demographics are also mentioned. The brand wants customers to feel happy and healthy while respecting environmental values.
Alpha International Food Joint Stock Company CatalogueThao Nguyen
Alpha International Food Joint Stock Company produces traditional Vietnamese confectionery products, especially Lipo egg cookies. It has a 30,000 square meter production facility with modern equipment and 500 skilled workers. Its key product is Lipo egg cookies which come in 5 flavors - original, chocolate, butter, durian, and coconut. The cookies are made from fresh eggs, milk powder and other high quality ingredients without preservatives, synthetic sweeteners or food colorings.
Fenix Gluten Free products from Klasje Celje Slovenia (EU)Tadej Sadar
The document discusses gluten-free products made by the Fenix brand in Slovenia. It provides information on the company KLASJE CELJE, which has produced Fenix brand products since 1982. It offers a wide selection of gluten-free baked goods, pastas, and cookies made from ingredients like millet, quinoa, rice and maize flour. The products aim to provide tasty, healthy options for those with gluten intolerance or sensitivity. Nutrition information and ingredients are provided for several product examples like bread blend, tagliatelle pasta, and cookies with various fillings.
ENA Food & Beverage Limited was founded in 2017 and owns the Sunvalley brand of packaged foods such as biscuits, snacks, and chips. Sunvalley aims to be an innovative manufacturer that offers fresh and nutritious products while ensuring quality. It sources raw materials like cereals, nuts, sugar, and dairy from around the world and uses various food processing technologies in its factory like mixing machines, ovens, and cooling tunnels. Sunvalley has strong distribution networks across Bangladesh and seeks to expand its market position.
This document provides details on the development of a new mayonnaise product called Essential+ for Unilever in the UK market. The objective is to grow market share while improving margins. Essential+ aims to be creamier with 33% oil content versus regular and light varieties. Target consumers include experimenters open to new tastes. Research found taste and price are most important attributes. Essential+ will be positioned as essential for real pleasure and launch through supermarkets, restaurants, and a digital and print promotional campaign emphasizing fun recipes. Pricing analysis found consumers would pay a 5% premium for attributes like creamier texture at a lower fat level.
Shakarganj Food Products has developed GoodMilk, an UHT milk that is collected fresh from farmers daily, processed using advanced technology, and aseptically packaged in Tetra Pak with a 90-day shelf life without refrigeration. GoodMilk comes in 1L, 500ml, and 250ml packages. The marketing report analyzes GoodMilk's competition, including Nestle and Engro Foods, and recommends introducing new flavored milk varieties to capture market share in the growing packaged milk industry in Pakistan. Key issues include centralized decision making and a lack of strategic planning.
This document contains the agenda and notes from a group presentation. Their recommendations are to partner with a major player in either the sandwich biscuit or peanut butter market in the USA. For sandwich biscuits, they suggest partnering with Mondelez International to develop a healthier version of the Oreo filling using emulsion technology. This would reduce fat and calories while maintaining taste. For peanut butter, they identify an opportunity to create a natural, reduced-fat peanut butter without added sugars or oils by partnering with J.M. Smucker Co.
YME7 - Lavifood juice - Graduation grand caseroojames
LaviFood enters the Vietnamese juice market with a health-oriented product line called WeTươi. WeTươi uses a 'preserved freshness' proposition and focuses on 'maximizing nutrition' and using 'nutrition for health purposes' as communication messages. Revenue currently comes dominantly from key accounts, but the company aims to expand distribution to other channels by understanding consumers better. The proposal outlines plans to position WeTươi's juice brands WeReal and WeLOVE as providing optimized nutrition from fruit mixes using advanced farm-to-bottle technology, in order to facilitate healthy lifestyles. A marketing mix and brand strategy roadmap are proposed to increase awareness, trial, usage frequency
Young Marketers Graduation - Lavifood - Nhóm 3Giang Nguyễn
LaviFood enters the Vietnamese juice market with a focus on health-oriented products using a "preserved freshness" proposition. It communicates messages around "maximizing nutrition" and using nutrition "for health purposes." The brand primarily relies on key accounts for revenue but seeks to expand distribution efficiently to other channels by understanding consumers. WeTươi has an opportunity to position its WeReal and WeLove juice brands in the growing health solution juice segment by leveraging its fruit mix offerings and communicating the health benefits those mixes provide to consumers. Its fruit mixes can help address the needs of busy urban consumers in their 20s-30s who want to pursue healthier lifestyles but find their hectic lives hold them back
This document proposes establishing an enterprise for producing extruded food products. It discusses the objectives of creating economic and social benefits. The enterprise would have market potential due to increasing demand for convenient foods. Extrusion is described as a continuous process that uses pressure and heat to mix ingredients into a uniform product of varied shapes. Common extruded foods include snacks, cereals, and protein alternatives. The document outlines considerations for raw materials, processing, quality assurance, required infrastructure, and the nutritional benefits of extruded products like protein and fiber enrichment.
This document discusses organic versus conventional foods. It defines organic food as being raised without synthetic chemicals, fertilizers, or pesticides. Natural foods can contain synthetic ingredients but are minimally processed otherwise. Organic foods typically contain higher levels of nutrients and antioxidants while having lower pesticide residues than conventional foods. The document also outlines standards for organic farming, livestock, processing, and labeling in various regions and countries like India.
Delve into the world of "Essential Food Ingredients: Enhancing Taste, Texture & Safety" with this insightful PowerPoint presentation. Explore the key role of essential ingredients in the culinary world, elevating the sensory experience of food products. Uncover how these ingredients not only enhance taste and texture but also contribute to food safety and preservation. From natural flavors and seasonings to food stabilizers and emulsifiers, this presentation unravels the science and art behind incorporating essential ingredients in food formulations.
This document provides information on understanding food labels, including the key components of a food label and how to analyze labels to understand what ingredients and allergens are present in dishes. It discusses the main parts of a food label such as the ingredient list, nutrition information, allergen warnings, and storage and preparation instructions. It also provides a step-by-step plan for chefs and food service managers to write ingredient and allergen declarations for their own dishes.
This document provides information on understanding food labels to help chefs answer questions from guests about ingredients. It discusses the key elements of a food label including the product name, ingredients list, nutrition information, allergens, storage instructions, and date marks. It then provides a step-by-step plan for chefs to write their own ingredient and allergen declarations for dishes by looking at the raw ingredients and checking for common allergens. Understanding food labels ensures chefs can confidently discuss dietary needs with guests.
This document discusses plant-based proteins and trends in their use. It finds that wheat and soy proteins are most commonly used but that pea and rice proteins are growing rapidly. Consumer interest in flexitarian diets is driving demand for alternative protein sources. While transparency around ingredients is important to gain consumer trust, adventurous consumers are willing to try new plant proteins. The rise of plant-based diets in developed markets will likely lead to declining animal protein use and growing plant protein demand.
Emerging food trends, Plant Based Proteins, Healthy Fat and SugarHORIBA Particle
This presentation by Julie Nguyen of HORIBA Scientific discusses some of the growing trends toward a healthier diet and new FDA guidelines. From a webinar presented in July, 2016.
Le Bono Collection - 2015 Brand CatelogScott Larsen
Le Bono Collection represents a curation of the best sustainable and wellness brands, products and services available in Asia. We hope you enjoy discovering them as much as we have.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
What is a typical meal for a person on a Mediterranean diet?Krill Arctic Foods
Curious about what a typical Mediterranean diet dinner entails? Dive into our collection of delectable Mediterranean diet recipes for dinner that are both nutritious and satisfying. From savory grilled chicken with Greek-inspired flavors to vibrant vegetable pasta dishes, we've curated a menu that captures the essence of Mediterranean cooking. Explore the world of Mediterranean flavors and elevate your dinner table with our inspired recipes that celebrate health and taste in every bite
Science Text Book characteristics and libraryJerslin Muller
This ppt contains qualities of a good Science Text Book, need for text book, importance of text book, criteria of a science text book, text book analysis, content analysis, Hunter's score card, library, utilization of library.
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdfRapidLeaks
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONALNataliaLedezma6
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.
Agriculture Market : Global Trends and Forecast Analysis (2023-2032)PriyanshiSingh187645
The global agriculture market is anticipated to grow at a substantial CAGR of 9.60% in the upcoming years. The global agriculture industry was estimated to be worth USD 13.5 billion in 2022 and was expected to be worth USD 25.6 billion by 2030.
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptxLincoln University
Largest province in Nepal, Mountain landscape with 47% of an area located above 4000 masl, Characterized by its unique cultural heritage, diverse geography, and traditional farming practices
Traditional Agriculture: Subsistence farming on terraced fields (rice, wheat, millet, bean, potato and barley)
Fruits: Apple, walnut, orange, etc.
Livestock Rearing: Transhumance system of animal husbandry (goats, sheep, and cattle)
Dietary Staples: Rice, lentils, vegetables, and dairy products
Food Preparation: Often prepared using locally grown ingredients with traditional cooking methods
Religious Practices: Hinduism and Buddhism
Social Customs: Strong community bonds, traditional attire and customs are upheld during festivals
Environmental Connection: Respect for nature and reverence for sacred sites
Historical Context: Farming techniques shaped by the region's rugged terrain, climate, and historical interactions
Cultural Influence: Food preferences, agricultural rituals, and farming practices have been influenced by a blend of indigenous traditions, Hindu and Buddhist beliefs, and trade routes
Enhancing Agricultural Practices: Introducing modern farming techniques without compromising traditional values
Access to Education and Resources: Investing in education and providing access to agricultural inputs
Promoting Sustainable Tourism: Leveraging the region's cultural richness and natural beauty
Intersection of culture, agriculture, and tradition
Embracing sustainable development practices and honoring cultural heritage
Enhance the lives of its people while safeguarding their unique way of life
Smoking as a preservation and processing method for food, Food preservation, food processing, smoking, meat and meat products, methods of food smoking, application, cold smoking, hot smoking, warm smoking, liquid smoking, food industry and business, offset smokers, upright drum smokers, Vertical water smokers, Propane smokers, Electrical smokers and related health concerns.
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
A Review on Recent Advances of Packaging in Food Industry
Clean label is the new natural
1. “Rice starch gives creaminess and
crunchiness as well as body and
stability. Its high versatility makes
BENEO’s rice starch the clean label
texturizer of choice in dairy,
confectionery and bakery, as well as
savoury products. It combines the
best of both worlds - natural and
indulgent.”
Kevin Bael, Product Manager Specialty
Rice Ingredients at BENEO
Every third
new product launch in
bakery, dairy or sauces
and seasoning has a
natural claim. Mintel
Clean label
ingredients are key
drivers to purchases.
By working with experienced food ingredients’ companies
such as BENEO, manufacturers can tap into this growing
consumer demand for clean label products. BENEO is
utilizing the unique properties of rice starch given by nature
e.g. high starting gel point or small starch granule size for its
native rice starch. The company has a versatile product
portfolio of native rice starches including also variants that
show high stability under demanding processing conditions
such as low pH, high temperature or high shear enabling
manufacturers all over the world to go for cleaner labels.
Clean label is the new natural
There is no legal or regulatory definition for “clean label”.
Clean label is defined by consumers and stakeholders, and
has multiple dimensions for its many connotations. From a
consumer perspective, clean label implies transparency
around the ingredients contained within a product, but can
be considered to cover various aspects from
easy-to-understand and recognisable ingredients,
avoiding unwanted ingredients or additives, through to
sustainable sourcing.
However, it is generally agreed that clean label may be used
in reference to foods that are minimally processed; devoid
of artificial flavours, artificial colours and synthetic additives;
and absent of any unexpected allergens.
Manufacturers who can highlight the naturalness and origins
of their products will be at an advantage, as consumers
increasingly make food choices based on reading
ingredients’ labels.
Spain 65% UK 57% France 51% Germany 45%
Today‘s consumers are increasingly looking at the
label before buying food and drink products(BENEO)
Molkerei Biedermann Swiss
Permium Sheep’s Quark with
Mango, Switzerland
Quark (pasturised homogenised
sheep’s milk (Switzerland)), mango
(10%) (Asia), raw cane sugar (South
America), rice starch (EU) lemon juice
from concentrate (EU) Mintel
Panzani All Natural Pasta sauce,
Belgium
Tomato pulp (tomato pieces
and concentrate (67%)), water, onions
(9%), carrots (3.5%) extra virgin olive
oil (2.5%), salt, sugar, rice starch,
basil, garlic, natural pepper flavour,
natural oregano flavour, natural laurel
flavour, natural onion flavour, natural
thyme flavour Mintel
Market examples
of European
consumers regard
rice starch
as natural (BENEO)
50%