The document discusses the dairy processed industry in Pakistan. It notes that UHT milk and powder account for over 80% of the market by volume. Total industry revenue in 2016 was approximately 181 billion PKR. It highlights issues like inconsistent raw milk quality and high costs faced by consumers. Potential solutions discussed include tea whiteners and promoting efficiencies to lower costs. The document advocates for regulations that improve access to reasonably priced products for consumers.
Stabilizing RTD Protein Beverages with Gellan GumTIC Gums
Gellan gum, used either alone or as part of a complete beverage stabilizer system, is an attractive option for beverage developers seeking to appeal to consumers who are interested in indulgent but still clean-label foods. While the definition of clean label varies widely, gellan can be considered to be all-natural* and non-GMO*.
*www.ticgums.com/natural
*www.ticgums.com/non-gmo-statement
Formulating Texture & Stability Using Clean Label HydrocolloidsTIC Gums
The clean label trend has forced the reformulation of many commonly used foods to use unmodified hydrocolloids. This opens the door to look further into blend synergies and explore new applications. Includes a case study of the reformulation of an RTD beverage to meet clean label requirements.
Ice cream is a popular dairy product among consumers of all ages. Textural of ice are the key
factors of the product. It is a microcrystalline network of liquid and solid phases. It contains air
cells entrapped in liquid phase and various other components like proteins, fat globules,
stabilizers, sugar, soluble and insoluble salts are also present in this phase. It is a complex
physicochemical and colloidal system consisting on many complex ingredients that affect ice
cream structure both in positive and defective functionality. Both stabilizers and emulsifiers
improve the texture of ice cream by enhancing its viscosity and limiting the movement of free
water molecules but their excess may cause the lower melting and less whipping ability. As
sugar provides sweet taste, improves thickness as well as bulkiness but on other hand its
excessive use can turn ice cream into soggy structure. One of its compositional contents, fat, also
exerts good effects on body, texture, palatability, flavor intensity, emulsion formation and
maintenance of melting point. If fat contents exceed a specific usage concentration, they cause
faster meltdown of ice cream along with destabilization and agglomeration of fat droplets.
Higher overrun results in collapsing of air cells ultimately shrinkage of structure occurs.
Hardness might also reduce as a result of smaller ice crystals due to high overrun values. Fiber
addition causes the binding of free water hence flow rate gets reduced and consistency
coefficient as well as viscosity enhanced. Binding of water results in less availability of its
molecules; freezing point rises and melting point decreases. It is much critical to control the
balance ice cream properties by maintaining its structure, texture and body based on chemistry
of different ingredients and processing effects.
Stabilizing RTD Protein Beverages with Gellan GumTIC Gums
Gellan gum, used either alone or as part of a complete beverage stabilizer system, is an attractive option for beverage developers seeking to appeal to consumers who are interested in indulgent but still clean-label foods. While the definition of clean label varies widely, gellan can be considered to be all-natural* and non-GMO*.
*www.ticgums.com/natural
*www.ticgums.com/non-gmo-statement
Formulating Texture & Stability Using Clean Label HydrocolloidsTIC Gums
The clean label trend has forced the reformulation of many commonly used foods to use unmodified hydrocolloids. This opens the door to look further into blend synergies and explore new applications. Includes a case study of the reformulation of an RTD beverage to meet clean label requirements.
Ice cream is a popular dairy product among consumers of all ages. Textural of ice are the key
factors of the product. It is a microcrystalline network of liquid and solid phases. It contains air
cells entrapped in liquid phase and various other components like proteins, fat globules,
stabilizers, sugar, soluble and insoluble salts are also present in this phase. It is a complex
physicochemical and colloidal system consisting on many complex ingredients that affect ice
cream structure both in positive and defective functionality. Both stabilizers and emulsifiers
improve the texture of ice cream by enhancing its viscosity and limiting the movement of free
water molecules but their excess may cause the lower melting and less whipping ability. As
sugar provides sweet taste, improves thickness as well as bulkiness but on other hand its
excessive use can turn ice cream into soggy structure. One of its compositional contents, fat, also
exerts good effects on body, texture, palatability, flavor intensity, emulsion formation and
maintenance of melting point. If fat contents exceed a specific usage concentration, they cause
faster meltdown of ice cream along with destabilization and agglomeration of fat droplets.
Higher overrun results in collapsing of air cells ultimately shrinkage of structure occurs.
Hardness might also reduce as a result of smaller ice crystals due to high overrun values. Fiber
addition causes the binding of free water hence flow rate gets reduced and consistency
coefficient as well as viscosity enhanced. Binding of water results in less availability of its
molecules; freezing point rises and melting point decreases. It is much critical to control the
balance ice cream properties by maintaining its structure, texture and body based on chemistry
of different ingredients and processing effects.
PROCESSING OF COCONUT MILK
Content
• Introduction of Beverage
• Introduction of Coconut
• Production
• Types of coconut
• Structure & Composition
• What is COCONUT MILK?
• Composition of Coconut Milk
• Preparation of Coconut Milk
• Instruments
• Coconut Beverages
• Packaging
The Kinematica LPP line is mainly designed for Laboratory benchtop use and can easily scale-up from simple Hand-Held solutions able to process a few milliliters solution till much higher capacity Batch Homogenizers targeting Pilot Plants Systems and Industrial mass-scale production up to 10 000 liters. Such product range is part of our PPP line offering.
In addition to the legendary POLYTRON® brand that is encompassing the line of Rotor/Stator technology Homogenizers, KINEMATICA offers also powerful Stirring and Dry Milling solutions under the POLYMIX® brand, in addition to blade-based technology for cuttable materials reduction (the MICROTRON® family) and highly-customizable reactors under the REACTRON® brand.
Soy Milk Business & Economics presentation at the INTSOY 2011 International soy seminar at the University of Illinois June 5 -10, 2011. What and how Soy Milk is made, Economics of Soy Milk Production and analysis of production into the context of world hunger and possible local and regional solutions with soy milk. Alternative production with protein isolates is analyzed and compared to bean extraction.
Searle Vitamin Water (Realization of New Category)Khurram Shakeel
Beings students of Strategic Marketing and Planning course taught at Institute of Business Management, Karachi present this case solely to provide material for class discussion. The Authors don’t want to illustrate either effective or ineffective handling of a managerial situation. The authors may disguised certain names and other identifying information to protect confidentiality.
Milk Processing Plant Presentation for Better valuation for dairy FarmerAnandKumar1848
Mini Milk Processing Plants at Dairy Farms for better Value Addition” presentation for the dairy farmer for a better valuation of the farmer.
Techqu Group provide Completer Solution & Equipment For dairy Farmer To increases milk Production With Better Valuation
contact No- 09967783915, Email- info@techqu.co.in
This is a short presentation on Gelatine which cover on the gelatine process flow, criteria and issues related to Halal.
Also included example of gelatine application for food and non food products
Starch, Different components of starch, structure of Different starches, Amylose and Amylopectin, applications of starch, Environmental benefits of starch.
PROCESSING OF COCONUT MILK
Content
• Introduction of Beverage
• Introduction of Coconut
• Production
• Types of coconut
• Structure & Composition
• What is COCONUT MILK?
• Composition of Coconut Milk
• Preparation of Coconut Milk
• Instruments
• Coconut Beverages
• Packaging
The Kinematica LPP line is mainly designed for Laboratory benchtop use and can easily scale-up from simple Hand-Held solutions able to process a few milliliters solution till much higher capacity Batch Homogenizers targeting Pilot Plants Systems and Industrial mass-scale production up to 10 000 liters. Such product range is part of our PPP line offering.
In addition to the legendary POLYTRON® brand that is encompassing the line of Rotor/Stator technology Homogenizers, KINEMATICA offers also powerful Stirring and Dry Milling solutions under the POLYMIX® brand, in addition to blade-based technology for cuttable materials reduction (the MICROTRON® family) and highly-customizable reactors under the REACTRON® brand.
Soy Milk Business & Economics presentation at the INTSOY 2011 International soy seminar at the University of Illinois June 5 -10, 2011. What and how Soy Milk is made, Economics of Soy Milk Production and analysis of production into the context of world hunger and possible local and regional solutions with soy milk. Alternative production with protein isolates is analyzed and compared to bean extraction.
Searle Vitamin Water (Realization of New Category)Khurram Shakeel
Beings students of Strategic Marketing and Planning course taught at Institute of Business Management, Karachi present this case solely to provide material for class discussion. The Authors don’t want to illustrate either effective or ineffective handling of a managerial situation. The authors may disguised certain names and other identifying information to protect confidentiality.
Milk Processing Plant Presentation for Better valuation for dairy FarmerAnandKumar1848
Mini Milk Processing Plants at Dairy Farms for better Value Addition” presentation for the dairy farmer for a better valuation of the farmer.
Techqu Group provide Completer Solution & Equipment For dairy Farmer To increases milk Production With Better Valuation
contact No- 09967783915, Email- info@techqu.co.in
This is a short presentation on Gelatine which cover on the gelatine process flow, criteria and issues related to Halal.
Also included example of gelatine application for food and non food products
Starch, Different components of starch, structure of Different starches, Amylose and Amylopectin, applications of starch, Environmental benefits of starch.
Where dairy cooperative does not work, start other way, go GLOCAL.
An experienced solution for large dairy farms in a society where dairy cooperative like Fonterra or Dairy America or Friesland is not successful. Where the Dairy Farm Owner and Process Industry does not go hand in hand. A solution to create job opportunities and entrepreneurs in a snowball growth process with minimum risks involved. Tie the Consumer to Traditions
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
6. Roles
Regulators
BuyerSeller
Govt impose regulation
that case increase in
cost of inputs
Manufacturer increase
prices
Consumer ask for
solution
The consumer in west is
taken care
The consumer in east is
abandoned
Government is finding short cuts by imposing regulatory duties, instead of improving
efficiencies; end result higher cost products to consumer
9. Milk
• Farm gate
• Consumer End
• Result
Raw Milk Comparison 2017
Punjab at Farm gate PKR >56/ Ltr
Karachi at Farm gate PKR >76/ Ltr
Global (Germany, US, NZ) PKR <49/ Ltr
However quality of raw milk in Punjab is highly
questionable
Situation 2017
Loose un-processed milk PKR 70 - 110/ Ltr
Locally Processed milk PKR 120/ Ltr
Imported Processed milk PKR 180 -200/ Ltr
Solutions 2017
Tea Whiteners, Dairy Drinks PKR 80/ Ltr
Government is imposing restrictions to access of right price products
Industry struggling to meet consumer requirements through alternates
10. “There are no rules of architecture for a castle in the clouds.”
The Market Size
• >0.2 Billion kg of Tea leave
• >2.0 Billion ltr of Tea Whitener
• >20 Billion ltr of Water
• >200 Billion cup of tea
• If priced at PKR 10 per cup, the cost of tea drinking
is 2 Trillion a year or ~5.5 billion a day
• Creating a need to give cost effective functional
solution
11. Let’s Look at Labels
We do not deserve such
products. Regulations are
silent on such products to
produce locally
Vegetable oils imports ~ 3.4 million tons
Total vegetable oil used in Tea whiteners ~ 0.04 million tons
~ 1.17 % is harmful Rest of 3.36 million tons is healthy
12. Recombined UHT Milk
One can import recombined UHT milk with all kind of additives but can not produce in Pakistan
15. Feb. 2002 SIH/ PGIA/ 2001 15
• New Ball game is about creating solutes, suspensoids and
emulsoids as coated particle as human food, animal feed, or
plant nutrition through a controlled mechanism.
The Job is Difficult
18. Force Character Origin Influenced by
van der waals Attraction
Permanent of fluctuating
dipole
Refractive Index, Dielectric
Constant
Electrostatic Repulsion Surface charge Ionic Strength, pH
Steric Repulsion Adsorbed polymers Polymer coverage & solubility
Bridging Attraction Adsorbed polymers Polymer coverage
Depletion Attraction
Non Adsorbed polymers
micelle
Molecular weight, Polymer,
polydispersity
Polyelectrolytes
Repulsion or
Attraction
Adsorbed polyelectrolytes
Ionic Strength, polyelectrolyte
coverage
Hydrobhobic Attraction Water-water Affinity
Solvent properties, Surface
Hydrophobicity
Hydration Replusion Dehydration of polar group
Emulsifier head group,
Crystallinity
Protrusion Repulsion
Reduction in movement of
emulsifier normal to the
interface
Fluidity of the layer, head group
size, Oil/ Water interfacial tension
20. Protein load
Then the protein load was calculated by using the equation:
Г= (p * ρf) / (A * v)
where :
Г = protein load (mg/m2)
P = protein content of the cream layer (mg/g)
Ρf = density of milk fat (0.916g/ml at 20°C)
A = surface area (m2) of 1 ml of fat
V = fat fraction of the cream layer (g/g)
Emulsion stability index / creaming index
The stability index was calculated as:
ESI = Fs/Fo x 100
where:
Fo = fat concentration in the original emulsion
Fs = the concentration of fat in the serum after centrifugation at 1,400xg for 30 min at room
temperature