PMG Newsletter (Volume 2. Issue 11)- DIGITAL.pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .11-March 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
2-5
6-7
8-9
10-14
1. WHITE PAPER
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Food Traceability
B. Food Storage Conditions
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

FOOD
TRACEABILITY
Introduction
Perishable nature of food and its potential of being
risk to health requires traceability in agri-food
sector. Companies need to keep check on their
products upstream and downstream process.
Traceability is the ability to track any food through
all stages of production, processing and
distribution (including importation and at retail).
Traceability should mean that movements can be
traced one step backwards and one step forward
at any point in the supply chain. Wide range of
technological option are present, which facilitates
and automates the data collection e.g., RFID (Radio
Frequency Identification).
READ MORE....
PMG
Benefits of Traceability
Traceability ensures immediate corrective actions
to be implemented quickly and effectively when
something goes wrong such as product recall.
When a potential food safety problem is identified,
whether by a food business or a government
agency, an effective traceability system can help
isolate and prevent contaminated products from
reaching consumers.Traceability allows food
businesses to target the product(s) affected by a
food safety problem, minimizing disruption to
trade and any potential public health risks.
Traceability can be categorised into
Process Improvements: Improvements in product
tracing often results in decreased error rates,
increased product selection accuracy, and
streamlined document management to more
effectively manage and maximize work flow.
1. Supplier traceability: Provides information of
suppliers for each raw material.
2. Client traceability: Provides accurate
whereabouts of the product after leaving the
company premises.
3. Process traceability: Provides information of
the product during various stages of processing.
Traceability should extend to identify the source of
all food inputs such as raw materials, additives,
other minor ingredients and packaging.
Increased Supply Chain Confidence: More
efficient recalls that result in supply chain
participants increasingly demanding improved
product tracing performance from trading
partners.
Return to Business as Usual: Faster recovery of
normal business activities after a significant recall;
faster verification that the business is not
implicated in a recall.

PMG
PLATE HEAT EXCHANGER
1. Food receipt: In relation to food receipt, a food
business must be able to provide information
about what food it has on the premises and where
it came from. A food business must provide, to the
reasonable satisfaction of an authorized officer
upon request, the following information relating to
food on the food premises:
Insurance/Liability Cost Reduction: Some
insurance providers require product tracing
capability before they underwrite certain insurance
policies for firms within the food industry.
Food Standard Requirement
a. The name and business address of the vendor,
manufacturer or packer or, in the case of food
import, the name and business address of the
importer; and
b. The prescribed name or, if there is no
prescribed name, an appropriate designation of
the food.
c. This means that a food business must not
receive a food unless it is able to identify the name
of the food and the name of the supplier.
2.Food recall: A food business engaged in the
wholesale supply, manufacture or importation of
food must have a system, set out in a written
document, to ensure it can recall unsafe food. The
system should include records covering:
a. Production records
b. What products are manufactured or supplied
c. Volume or quantity of products manufactured
or supplied
d. Batch or lot identification (or other markings)
e. Where products are distributed
f. Relevant production records.
This information should be readily accessible in
order to know what, how much and from where
product needs to be recalled.
Emergency Planning
Preparedness: When planning for an emergency
situation, traceability provides greater visibility
into a supply chain, thereby helping be better
prepared if something goes wrong.
Response: In case something goes wrong,
traceability improves the agility of the response by
all stakeholders.
Recovery: During the recovery phase, traceability
allows the industry and regulators to maintain or
rebuild trust with consumers into the safety and
resiliency of the food system.
Prevention: Traceability allows for the
determination of causality of the problem through
root cause analysis, thereby preventing future
issues.

FOOD STORAGE
CONDITION
Introduction
READ MORE....
For retaining the quality and texture of raw
material before processing or food product after
processing, it is necessary to have them stored in
condition which repress or hinders the growth of
microorganism, helps in retaining flavor, color,
texture and nutrients and reduces the chance of
contracting food borne illness. When food is not
properly stored or it is not used in a timely
manner, it could become unsafe to eat as they
could allow for contaminants to get into food by
allowing for bacteria, naturally present in food to
grow. To keep food safe during storage, make safe
storage practices part of your food safety plan.
PMG
Foods are generally categorized into three steam
of highly perishable foods, semi-perishable foods
and staple or non-perishable foods, which makes
easy to designate type of storage condition for
each on basis of their perishability rate. Time and
temperature can be set on the basis, before selling
or before being used up, after which they should
be discarded properly to prevent any cross
contamination from them to healthy foods.
Hence it’s advisable to have dates on all foods and
containers so that FIFO can be employed. It takes a
bit of imagination and craft to position foods
within a storeroom to best implement this
principle. Keep a handy and readily visible record
of the “use by” and “sell by” dates of the received
foods and the shelf life in general.
Sources of foreign Material
Food Rotation: The best advice in the effective
use of a dry goods storeroom is to rotate.
1.
2. Humidity: Ideally, storage areas should have a
humidity level of 15% or less and most packaging
is designed for the food it contains and will remain
in good condition for their given shelf-life in the
absence of temperature and humidity abuse. For
instance, the cardboard box will help cushion jars
and other glass containers from breakage. Oxygen
is a major threat to the quality of food. The
chances are that moisture-proof packaging is also
airtight. The less head gas (<2% O2) in a package,
the longer its shelf life is maintained.
3. Temperature: Keeping storerooms cool, dry,
and well-ventilated is a key requirement. The
temperature should be between 50°F and 70°F.
The cooler, the better. The storage lives of most
foods are cut in half with every increase of 18°F
(10°C). Cool storage reduces respiratory activity
and the degradation of enzymes; it reduces
internal water loss and inhibits the growth of
decay-producing organisms. For maintaining
optimal temperature, adequate ventilation should
be provided (some air exchange rate is absolutely
essential).

Vol .01 Newsletter
PMG
Vol .02-Issue .06-February 2023
Good Warehousing Practices
1.All items should be stored to avoid direct contact
with the floor. Over stacking of product must be
avoided.
2.Broken or spilled product should be cleaned up
in a timely manner.
5.Doors and gates (e.g. cargo doors) should not be
left open when not in use.
6.Fork lift trucks (FLT) shall be in good repair,
clean, free from leaks. FTL utilized inside a facility
shall preferably be electric powered.
7.FLT batteries shall be stored in a designated area
in such a way as to avoid risk of material or
product contamination.
9.Activities like eating or drinking and spitting shall
not be allowed.
10. Controls shall be in place to ensure that
employees wash their hands when necessary.
11. Garbage facilities/compactors shall be
adequately covered.
14. A pallet inspection program should be in place
to verify that pallets are suitable for use.
Types of Storage
1. Dry Storage: For dry storage of food material
storerooms needs to be cool, dry, and well
ventilated. Dry stored food should be away from
walls and at least six inches off the floor. They
should not come in direct contact with sunlight.
Durable containers that cannot be damaged by
water or pests should be used for storing and
temperature should be set between 10°C and 21°C
and humidity levels should be maintained between
60% and 70%.
3. Refrigerated Storage: Temperature should be
kept at 4°C or below and potentially hazardous
food must be at 5°C or colder to prevent bacterial
growth. Refrigerator thermometer should be
placed on the top shelf near the door and should
be checked periodically. Shelves should not be
lined with foil because this prevents air circulation.
4. Sunlight: Food products should be always
avoided from storing foods in direct sunlight as
sunlight promotes oxidation and the subsequent
loss of the food’s nutritional value and quality. Fat-
soluble vitamins, such as A, D, E and K are
particularly sensitive to light degradation. It is far
better to block sunlight on windows and skylights
and rely on artificial illumination for the time the
storeroom is in use.
5. Vermin: To prevent the entry of insects, rodents
and birds into the storeroom, doors and windows
should be rodent and insect-proofed and kept
closed whenever possible. Any opening to the
outside should be sealed and all structural cracks
and crevices promptly repaired. Bait boxes, if
needed, should be regularly monitored and any
damaged bait boxes and spilled bait should be
carefully cleaned up and removed.
2. Frozen Storage: Freezer temperature should be
kept at -18°C and it should be periodically checked
by placing a freezer thermometer near the front of
the freezer. Freezers should never be overloaded
with products. Frozen food deliveries should be
placed in the freezer as soon as they have been
inspected and no warm food should be directly put
into freezer. Placement of food in store should be
such that they allow for good air circulation.
Defrosting of freezer at regular interval of time is
very important.

FOOD INDUSTRY
INDUSTRY BUZZ
Kellanova is the new name for
Kellogg's snacking unit, which
includes Cheez-It and Pringles
Gujarat is hosting India's largest dairy
industry conference after 27 years.
As part of its proposal to divide into two
independent public companies, Kellogg
Company disclosed on Wednesday that it would
rename its snacking division Kellanova.
The existing "K" stock ticker currently used by
the food juggernaut will remain in use for
Kellanova, which will include brands like
Pringles and Cheez-Its. In addition, the WK
Kellogg Co. moniker will be given to the North
American cereal division. According to Steve
Cahillane, CEO of Kellogg and future CEO of
Kellanova, using "Kell" acknowledges the new
company's relationship with Kellogg. At the
same time, the Latin word "nova," which means
"new," is intended to emphasize its aim to be a
global powerhouse in the snacking industry.
From March 16 to 18, Gandhinagar will host a
meeting of dairy cooperatives, milk producers,
government officials, scientists, policymakers,
planners, academicians, and other
stakeholders.
PMG
India Dairy to the World: Opportunities &
Challenges is the focus of the 49th Dairy
Industry Conference. After a three-year absence
from the Covid-19 pandemic, it is being
physically organized by IDA in coordination
with its Gujarat State chapter. On March 16, at
10:00 a.m., the Dairy Industry Conference &
Expo will officially open. Parshottam Rupala,
the Union Minister of Fisheries, Animal
Husbandry, and Dairy, will attend the ceremony
as the principal guest.

The confectionery industry
embraces sustainability and
technology through packaging.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
The Tyson Foods company will lay off
1,700 workers and close two chicken
plants in the coming months.
Tyson Foods will lay off roughly 1,700 workers in
May when it closes two chicken production
facilities. Tyson's chicken division failed forecasts
in the most recent quarter as operating
profitability decreased by 50% from last year.
Even though it was a difficult choice, Tyson told
CNBC that it was part of a more significant effort
to grow its chicken business by streamlining
operations and using each plant's potential.
According to Tyson, it assists impacted workers in
applying for available positions and provides
relocation support to other plants. Compared to
the Van Buren facility, which employs 969 people,
the Glen Allen plant has 692 workers.
The Ministry of Food Processing
Industries will hold World Food India
from Nov 3-5
PMG
Product differentiation in confectionery sector has
become critical for manufacturers as the rivalry
has grown. Packaging is essential to this
distinction because it draws customers in and
safeguards the product.
The second iteration of "World Food India 2023" (WFI) is being organized by
the Ministry of Food Processing Industries from November 3–5, 2023, at
Pragati Maidan, New Delhi, to benefit the Indian food processing industries
through partnerships and investments from international players. Millets
(shree anna), organic produce, and indigenous processed food will be some
of the areas of emphasis of the event, which is organized as part of the
activities for the International Year of Millets 2023.
The confectionery market is expanding quickly, and
packing is essential to maintaining the quality and
safety of these goods. Packaging for confectionery
is made to shield the interests from harm,
maintain their look, and keep them fresh. The
market for confectionary packaging was estimated
to be worth $10.9 billion in 2022 by Future Market
Insights (FMI). It is anticipated to grow to $15.3
billion by 2032, at a CAGR of 3.5% from 2022 to
2032.
In addition to senior ministry officers, a broad range of press and media
representatives, representatives from Central Ministries/Departments,
State Resident Commissioners, and embassies attended the recent Curtain
Raiser Event for WFI 2023 at the National Media Centre in New Delhi.

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WEEKS
HIGHLIGHT
CONSUMER RIGHTS DAY
World Consumer Rights Day is celebrated on March
15 every year to spread awareness regarding
consumer rights. Consumer rights mean that every
consumer or buyer across the world has the right to
have information on the quality, purity, price and
standard of various products, goods and services.
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PMG
15 MARCH
The International Day of Mathematics, also known
as Pi Day, is celebrated on 14 March to encourage
students around the world to sharpen their skills
in arithmetic and problem solving.
INTERNATIONAL DAY OF
MATHEMATICS
14 MARCH
16 MARCH
NATIONAL VACCINATION
DAY
National Vaccination Day, also known as the
National Immunization Day, is celebrated every year
on 16 March to convey the importance of
vaccination to the entire nation.

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WORLD SLEEP DAY
Global Recycling Day is observed every year on
March 18 to create awareness among the masses
about the rapid pace at which our natural
resources are being used.
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PMG
Kalpana Chawla was an Indian-born American
astronaut and engineer who was the first woman
of Indian origin to go to space. She is remembered
as an extraordinary woman, an inspiration, and a
role model. She set a mighty example for being
courageous, dedicated, and an independent
woman who set her eyes on space and followed
through with her dream.
BIRTH ANNIVERSERY
17 MARCH
18 MARCH
GLOBAL RECYCLING DAY
World sleep day is celebrated on 18 March to spread
awareness about the importance of regular sleep for
achieving an ideal quality of life and improve health
globally.
18 MARCH

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Vol .01 Newsletter
DID YOU KNOW?
Fact 1
PMG
In addition to tasting delicious, chocolate has a
profound effect on the brain. The smell of chocolate
induces theta brain waves, which cause relaxation.
Chocolate contains tryptophan as well. Eating it
impacts endorphins (identified as the "feel-good"
chemical of the brain") in the brain and tends to
increase serotonin production, resulting in
generalized euphoria.
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Fact 2
PMG
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Obesity in India has reached epidemic proportions
in the 21st century, with morbid obesity affecting
5% of the country's population. India is following a
trend of other developing countries that are
steadily becoming more obese.
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Fact 3
PMG
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For adults: WHO recommends that adults consume
less than 5 g (just under a teaspoon) of salt per day
(1). For children: WHO recommends that the
recommended maximum intake of salt for adults be
adjusted downward for children aged two to 15
years based on their energy requirements relative
to those of adults.
3/3
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Fact 4
PMG
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Metal detectors for food provide effective protection against ferrous and non-
ferrous metals (aluminium, stainless steel, etc.).
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Fact 5
PMG
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Superfoods pack a lot of nutritional value in the form of vitamins, minerals, and
antioxidants. Because we live in a tropical country with diverse cooking techniques,
many of our favorite foods fall within this category.
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