•Jam is one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition.
•Studies show that First-ever evidence of jam being used as a portion of food from the 1st century Ad. The flavours seem different based on the raw materials used but the process of making it is almost similar.
•Food research lab helps you to know the production of mixed fruit jam for the food product development industries and food development companies.
To Continue Reading : https://bit.ly/3moVfyw
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E-mail us : info@foodresearchlab.com
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Citrus fruits are major category of Fruits and the wastage generated during the processing of them is about 50% to the fruit. To reduce that how to utilize them and produce different by products from Citrus fruit waste.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
A discussion on the food additives used in the food industry. This only focuses on stabilizers and thickeners, fat replacers,
masticatory substances, firming texturizers, appearance control, clarifying agents, flour bleaching agents, bread improvers and anti-caking agents
List of common Indian Spice and their uses, Spices such as Black Pepper, Capsicum, Cardamom, Celery, Cinnamon, Clove, Coriander, Cumin, Ginger, Fennel, Fenugreek, Nutmeg, Tejpat, Turmeric and Saffron.
Jam is one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition.
Studies show that First-ever evidence of jam being used as a portion of food from the 1st century Ad. The flavours seem different based on the raw materials used but the process of making it is almost similar.
1.Inspection
2.Washing
3.Peeling
4.Pulping
5.Addition of sugar
6.Boiling
7.Addition of citric acid
8.Filling into bottles
To Continue Reading : https://bit.ly/3dBNeox
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
"Squash manufacturing in the food industry involves meticulous processes, from sourcing high-quality fruit varieties to precise harvesting. The extracted juice undergoes pasteurization, filtration, and blending before being sealed into bottles.
Curd manufacturing begins by pasteurizing milk to eliminate harmful bacteria. Next, a starter culture of bacteria is added to the milk, initiating fermentation. As the bacteria consume lactose, they produce lactic acid, causing milk proteins to coagulate into curds.
Read the complete article Inside Tech-knowledge: our Weekly Insight into Innovations Shaping the Food & Beverage Industry!
#tech-knowledge #foodandbeverageindustry #engineering #pmg"
Citrus fruits are major category of Fruits and the wastage generated during the processing of them is about 50% to the fruit. To reduce that how to utilize them and produce different by products from Citrus fruit waste.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
A discussion on the food additives used in the food industry. This only focuses on stabilizers and thickeners, fat replacers,
masticatory substances, firming texturizers, appearance control, clarifying agents, flour bleaching agents, bread improvers and anti-caking agents
List of common Indian Spice and their uses, Spices such as Black Pepper, Capsicum, Cardamom, Celery, Cinnamon, Clove, Coriander, Cumin, Ginger, Fennel, Fenugreek, Nutmeg, Tejpat, Turmeric and Saffron.
Jam is one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition.
Studies show that First-ever evidence of jam being used as a portion of food from the 1st century Ad. The flavours seem different based on the raw materials used but the process of making it is almost similar.
1.Inspection
2.Washing
3.Peeling
4.Pulping
5.Addition of sugar
6.Boiling
7.Addition of citric acid
8.Filling into bottles
To Continue Reading : https://bit.ly/3dBNeox
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
"Squash manufacturing in the food industry involves meticulous processes, from sourcing high-quality fruit varieties to precise harvesting. The extracted juice undergoes pasteurization, filtration, and blending before being sealed into bottles.
Curd manufacturing begins by pasteurizing milk to eliminate harmful bacteria. Next, a starter culture of bacteria is added to the milk, initiating fermentation. As the bacteria consume lactose, they produce lactic acid, causing milk proteins to coagulate into curds.
Read the complete article Inside Tech-knowledge: our Weekly Insight into Innovations Shaping the Food & Beverage Industry!
#tech-knowledge #foodandbeverageindustry #engineering #pmg"
The agro industry is an important and vital part of the manufacturing sector in developing countries and the means for building industrial capacities. The food processing sector is a highly fragmented industry has the potential to be the driver of economic growth and enhance rural incomes.
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Start Production Business of Apple Chips (Apple chips are a healthy snack mad...Ajjay Kumar Gupta
Start Production Business of Apple Chips (Apple chips are a healthy snack made with Different variety of apple)
A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients. Apples are known to be tasty and juicy fruits. Apple chips are chips or crisps that are prepared using apple. When stale, apple chips become drier and crispier.
For More Details: - https://niir.org/profile-project-reports/profiles/ready-eat-food-rte-food-ready-serve-food-ready-cook-food-convenience-food-no-cook-food-packaged-food-processed-food-products-snack-foods-frozen-foods-shelf-stable-foods-instant-foods-projects/z,,b5,0,a/index.html
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Fruit Processing Business Ideas & Opportunities. Functional Value-Added Fruit Processing. Processed Fruit Products
The fruit processing industry caters a wide range of segments. It includes fresh, fresh-cut, canned, frozen, dried, and convenience products, as the method of processing is different for each of these segments. On the basis of operation type, you can adopt semi-automatic or fully automatic operation.
The fruit processing industry is growing rapidly worldwide. However, major reasons are consumer demand for healthy and fresh products that are easily available and require minimal preparation time. And Asia Pacific region has the best potential of this industry.
See more
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Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
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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.
When Convenience Calls for A Fresh-Keeping Flatbread | Middle Easy FoodNutrition & Biosciences
Consumer demand for convenience is changing the tradition for consuming artisanal flatbreads on the day they are made. Busy lifestyles have created a demand for flatbreads that can stay fresh for several days. That’s an opportunity with big potential for industrial manufacturers. To get started, they need a recipe that not only gives a longer shelf life, but also does it without putting up the price.
Maria Brandt joined DuPont in 2008 as Global Product Manager for Bakery Enzymes. She is responsible for managing the product portfolio and new product development. Prior to joining DuPont she worked at Royal Unibrew and was responsible for their trade marketing in the hotel and restaurant industry, managing key brands and the larger clients. Maria holds a Masters degree in business and marketing from the Southern University of Denmark in Odense, Denmark. DuPont work with millers, improver houses, and industrial bakeries. Globally, they are a leading player in enzymes with significant investment in food, but also animal nutrition, personal care, detergents and biofuels.
"Fruit pulp processing involves extracting the pulp from fruits and transforming it into a usable form for various applications.
The egg processing industry involves various operations that transform raw eggs into various products for commercial use. It plays a crucial role in meeting the demand for various egg products and contributes to their availability year-round.
Tech-knowledge: A Weekly Feast of Food Industry Discoveries, Articles, Insights, and fun facts for Industry Innovators and Professionals."
How to Start Snack Foods Manufacturing Business (Potato Chips, Popcorn, Puffe...Ajjay Kumar Gupta
Snacking is becoming a way of life with many people. In some countries the average eating frequency is around 6 to 7 occasions per day. As a staple of life our need to eat has developed from a basic form of simply feeding our bodies with the fuel it requires, to a complicated art of presentation and taste. Combined with our intrinsic need to experiment with everything we see, touch, smell and of course taste. For many people, snack foods are a convenient means of meeting their daily nutritional requirements. People are spending more of their time and money in the world of fast foods and restaurants. The demand for the snack food in market today is splendid. There are plenty of marketing niches and slots to be filled in the snack food area.
See more at: http://goo.gl/ppCO39
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