PMG Newsletter (Volume 2 . Issue 9)- DIGITAL.pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .09-March 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
2-5
6-7
8-9
10-13
1. WHITE PAPER
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Food Allergen Management Components
B. Foreign Material Control
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

FOOD ALLERGEN
MANAGEMENT COMPONENTS
Introduction
The human immune system is quite complex, while
it shows normal sensitivity to some food materials
and hypersensitivity to others. Food allergy is an
immune system reaction that occurs soon after
eating certain food and even a small amount of
allergy-causing food can trigger signs and
symptoms. Allergens can enter the body by being
inhaled, swallowed or touched, and successful
management is through avoidance of the food.
Consumers' lives are at risk from eating
formulated foods (hidden ingredients). Only
awareness, education & communication can
prevent deaths & improve the quality of life of
food allergic consumers.
READ MORE....
PMG
Allergen Management steps
1. Human Error: It is necessary to make people
aware regarding general allergens and their
consequences. They should be trained according to
the level of their contact with allergen material.
They should be trained how to minimize the
allergen cross-contact. All visitors vising site
should be properly made aware of all site GMP
rules. Cross contamination majorly happens due to
poor personal hygiene like not washing hands
before and after coming in contact with allergen
material, no dedicated work wear in the facility,
bringing of outside food stuff items in the
manufacturing facility, No proper monitoring on
the activities of visitor or contractors etc.
Some of the general category of allergens are
peanuts, milk and dairy products, eggs, tree-nuts,
wheat, fish and sea foods, sesames and
crustacean. Symptoms to these hyper immunity
varies in different age group. In common allergies
can be determined by rashes, difficulty breathing,
drop in blood pressure, loss of consciousness,
hives, flushed skin or rash, tingling or itchy
sensation in the mouth, face, tongue, or lip
swelling, vomiting and/or diarrhea, abdominal
cramps, coughing or wheezing, dizziness and/or
light headedness etc. and symptoms of food
allergies typically appear from within minutes or
up to 2 hours after a person has eaten the food to
which they are allergic.
2. Supplier Management: Allergen status should
be ascertaining in raw material, packing, labelling
and specifications declaration. Each supplier
should be able to produce allergen management
practices being followed in their facility along with
allergen risk analysis for each of their product as
well. Proper channel should be made for
processing and handling of all the information
shared by the vendor.

PMG
PLATE HEAT EXCHANGER
4. Equipment and Factory Design: Focus points
being equipment and layout designing, dedicated
lines, area and equipment for allergen handling,
defined cleaning procedure, air movement into the
non-allergen area. Equipment designing should
allow easy and efficient cleaning option, and where
ever possible there should be dedicated line for
manufacturing of product containing allergen or
else allergen containing ingredient should be used
at the end of process line. By limiting movement,
having dedicated material handling equipment,
avoiding personal contact between allergen and
non-allergen can also help us reaching our target.
Dedicated air handling system in the allergen
handling, processing and storage area should be
considered.
5. Production Process and Manufacturing
Control: Zoning of area can help in the
segregation between allergen and non-allergen.
Recipe should be verified every time so that no
unwanted contamination take place. Internal
Labelling for handling and production can be of
great help for identification of allergens, that will
ensure correct packing. Even packaging material
should be segregated and kept in controlled
environment as allergen can come in contact with
packing material of non-allergen’s causing indirect
contamination of the product.
6. Consumer Information: Ingredient labelling on
the packaging material should be accurate and
clear defining all the present allergen, if any. It is
very important for risk management and
communication tool between manufacturer and
consumer who are the end user of the product.
There should be no ambiguous form of declaration
on the labels.
3. Raw Material Handling: Full knowledge of
composition of various incoming raw material
should be processed by the concern person so that
segregation of product basis allergen containment
can be properly managed in the warehousing level
itself. Samples or sampling tools of allergens
should not come in contact to non-allergen
sampling area for which proper pathway must be
assigned. Color coding of equipment being used
for allergens can be helpful. Handling of raw
material along with semi-finished goods with
adequate and proper labelling, storage at
dedicated space area only etc.
7. Product Development and Change: In case of
reformulation being done of existing product, end
used won’t come to know regarding the changes
unless clearing indicated. In case of change in
recipe, or use of any substitute label should hold
all the details. People behind new product
development should have profound knowledge
regarding the whole risk that can arise due to the
development. All risk should be accessed and
should have management procedure for whole
process and ingredients being used.
8. Documentation and Record Keeping: Within
food safety program, it is necessary to have
efficient documentation and record keeping for the
future reference. It can be good communication
medium between risk management system and
employees. The details when maintained in written
along with procedures to be followed, are properly
jotted down, they can be easily implemented,
verified and validated.

FOREIGN MATERIAL
CONTROL
Introduction
READ MORE....
Foreign material renders food adulteration and
hence is concern for food safety and quality.
Foreign material is any extraneous matter,
whether physical, chemical or biological, found in
food.Usually, foreign bodies make the food unfit
for human consumption. It is important to
understand what can be foreign material in their
processing line. Documenting all the possible
foreign material, their root cause, source of entry,
and their control or preventive measure. Validation
and verification of such data become easy and can
be good communicable platform that can be used
between management and employees.
PMG
Foreign matter renders to food adulteration and
any incidence of foreign matter harms the
consumer, undermines confidence in the brand,
arising questions on the quality of food product
being manufactured. It is one of the important
factor in effective implementation of the
company's food safety program, particularly the
Hazard Analysis Critical Control (HACCP) system.
Classified on the basis of the level of control a
food processor can exercise to eliminate the risk
the foreign materials in food.
Low Risk: If good control measures have been
established, but minor infractions occur.
Medium Risk: If some control measures were
established, but inconsistencies occur.
High Risk: Major and critical infractions occur if
little or no control was established.
Sources of foreign material in the food facility has
been concised to five basic sources:
1. Inadvertent from the field (stones, metal,
insects, undesirable vegetable matter such as
thorns or wood, dirt, or small animals).
2. Inadvertent resulting from processing and
handling (bone, glass, metal, wood, nuts, bolts,
screening, cloth, grease, paint chips, rust, and so
on).
3. Materials entering the food during distribution,
such as insects, metal, dirt, or stones.
4. Materials intentionally placed in food (employee
sabotage, adulteration).
5. Miscellaneous materials, such as struvite and
other materials in this class.
Need to Control Foreign Material
Sources of foreign Material

Vol .01 Newsletter
PMG
Vol .02-Issue .06-February 2023
Glass: Sharp glass contamination often occurs
during filling processes in glass containers if a
container is accidentally broken. Another source,
but less frequent, is light bulbs broken during
building maintenance.
Metal: Sharp metal objects may include screws
and equipment splinters, blades, broken veterinary
needles, fragments, and clippings of prior
processing procedures.
Plastics: Soft and hard plastics may come from
packaging material of an intermediary production
phase.
Wood: Wood splinters may have their origin at the
farm or may come from handling wooden pallets.
Stones: Small stones are common in crops like
peas or beans contaminated during harvest.
Detection Technology
1. Metal detectors: Metal detectors find splinters
from machinery, fractions of broken cutters and
blades, needles, screws or fragments of clips,
jewelry, accessories, and other foreign materials.
Type of Hazard
Control
Controls for such hazard include inspection of raw
materials and ingredients, looking for field
contaminants, provision of good storage facilities,
usage of lamp covers and light protector to avoid
bulb breakage and maintenance of effective pest
control, development of specifications and controls
for all ingredients and components, effective
detection and elimination systems for physical
hazards, such as metal detectors or magnets to
remove metal particles; use of X-ray and low-
power microwave systems to detect nonmetallic
materials, periodic training of employees engaged
with shipping, receiving, storing, handling and
equipment maintenance that encompasses the
entire food production chain.
Pallets coming in contact with processed food of
food grade material, exempting employees from
taking any accessories such as rings, bands,
hairclips, watch, lens, jewelry etc. in the processing
section, and to have proper SOPs that need to be
maintained and should be trained. Other things
that can be included are proper cleaning and
maintaining sanitization in and around processing
areas.
2. X-ray detectors: These respond to metal, stone,
bone, hard plastics and Teflon. Both systems can
screen the product after the filling procedure. X-
ray detectors may find glass pieces that result
when a jar or bottle is crushed during malfunction
of the packaging line.
3. Near-field radar response: Foreign bodies are
detected in embedding material by transmitting
low-power microwaves through the material. The
system uses a microwave sensor designed for
emulsions and pumpable products. It measures
the dielectric properties of the food flow of
processing equipment. Foreign materials produce
a deviation from the norm, activating a pneumatic
rejection unit.
From initial stages only like receiving operations of
raw agricultural commodities, inspection and wide
range of cleaning steps are involved to remove
undesirable materials such as leaves, stones,
twigs, mud and different kinds of creatures. Hence
it is recommended that processors should design
process line and equipment in accordance to the
need and type of hazard that can infiltrate food
product.

FOOD INDUSTRY
INDUSTRY BUZZ
Matcha Thandai is launched by
Tencha
Polymateria and Toppan release
harmless biotransformed packaging
One of the most cherished aspects of Holi is
drinking traditional drinks like Thandai, with
Bhaang Thandai being especially well-liked.
Even because bhaang gives the beverage a kick,
many individuals choose not to consume it
because of how it affects their senses. Tencha's
Matcha Thandai, which only creates matcha-
based items, is a fantastic alternative to this.
Matcha is a caffeinated green tea powder that
is grown and sourced in Shizuoka, Japan,
making it the perfect choice for Thandai this
Holi. It also has a terrific umami flavor. This
drink is the ideal treat for giving an extra
energy boost during this vibrant celebration
without any intoxicants or negative side
effects, solidifying its status as a top pick
among Gen Z.
The outcome was obtained by utilising
Polymateria's ground-breaking
biotransformation technology, which is
expected to contribute to the global reduction
of plastic pollution significantly.
PMG
In a recent development, plastics commonly
used in the packaging industry have been
shown to biotransform in under 4 months and
return to nature in just 176 days, leaving no
microplastics or toxins behind. This work was
done in collaboration with Indian plastic
manufacturer Toppan Specialty Films (TSP) and
sustainable plastic innovator Polymateria.
Biaxially oriented (flexible) polypropylene,
which is used in food and cosmetic packaging, is
degrading fully at the fastest rate ever.

A new air-fried chip has been
launched by the Kettle Brand
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
Global Bakery Products Market to
Witness Highest Growth Between
2023 and 2030
A detailed investigation has been conducted to
provide the most recent information on the market
for bakery products around the world. This
research thoroughly reviews important market
elements, including drivers, restraints, historical
and current trends, regulatory scenarios, and
technological advancement.
The size of the global market for bakery products
was estimated at USD 216.4 billion in 2022 and is
expected to increase to USD 287.9 billion by 2030,
rising at a CAGR of 4.1% between 2023 and 2030.
India's alcohol industry is being
disrupted by fake liquor; we need to find
solutions
PMG
Kettle Brand, the innovator and market leader in
quality kettle-cooked chips, has launched the first
kettle-cooked, air-fried potato chip. The new item
comes in three flavours: Himalayan Salt, Jalapeno,
and Sea Salt & Vinegar.
according to a recent FICCI report, the value of the illicit alcoholic beverage
market in 2019–20 was Rs 23, 466 crores. IWSR figures show that India's
consumption of alcohol has rapidly increased in recent years, rising from
5.376 billion litres in 2017 to 6.177 billion litres in 2020. Estimates show that
ingesting fake alcohol caused the deaths of more than 6000+ persons in
India between 2016 and 2022.
It created patent-pending technique to kettle-cook
and air-finish potato chips, resulting in a light and
crispy texture with 30% less fat than the original
versions. This made it the first air-fried snack to
hit the market. The most popular air-fried item is
potatoes, which have received over 6.6 billion
views on TikTok. It is the first snack food brand to
produce air-fried chips.
While the illicit alcohol market in India falls under the broad category of
unrecorded alcohol, experts still believe that it is very difficult to calculate
genuine numbers because of the sensitive nature of this industry, which is
one of the most regulated sectors in India. As demonstrated by numerous
examples of hooch tragedies in India, subpar or fake alcohol can result in
death and life-threatening sickness.

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WEEKS
HIGHLIGHT
WORLD NGO DAY
World NGO Day is annually observed on February 27
to celebrate, commemorate and collaborate with
various NGOs around the world. It also aims to
educate individuals worldwide on NGOs and their
impact. This day provides an opportunity to honour
and remember NGO founders, employees,
volunteers, members and supporters
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PMG
27 FEBRUARY
World Sustainable energy day 2022 is observed on
27th February across the world. Sustainable energy
is about finding clean, renewable sources of energy
—sources that renew themselves, rather than
sources that can be depleted. Sustainable energy is
energy that we will never use up or deplete.
WORLD SUSTAINABLE
ENERGY DAY
27 FEBRUARY
27 FEBRUARY
WORLD PROTEIN DAY
February 27th is celebrated as National Protein Day,
to create awareness about protein deficiency and
encourage people to include this macronutrient in
their diet.

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WORLD WILDLIFE DAY
Zero Discrimination Day is celebrated on March 1,
to celebrate the rights of everyone to live a full
and productive life, with dignity. Zero
Discrimination Day highlights how people can
become informed about and promote inclusion,
compassion, peace and, above all- a movement for
change.
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PMG
India celebrates National Science Day on February
28 to commemorate the remarkable work of Indian
physicist CV Raman in the field of light scattering.
Known as one of the greatest scientists and an
inspiration to many, Raman's work has often
proved to be helpful in modern science, and his life
has been a source of inspiration for many.
NATIONAL SCIENCE DAY
28 FEBRUARY
1 MARCH
ZERO DISCRIMINATION
DAY
World Wildlife Day is celebrated annually on 3rd
March to celebrate all lifeform on our planet and to
raise awareness about issues that impact wildlife.
Earth is home to innumerable species, and each one
of them plays an important role in balancing the
environment.
3 MARCH

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Vol .01 Newsletter
DID YOU KNOW?
Fact 1
Fact 2
PMG
Anthropologists discovered evidence that pre-Olmec
cultures in Mexico produced chocolate around 1900
B.C. Chocolate was consumed as a bitter drink, a
frothy liquid mixed with corn puree and spices. The
cocoa beans used to make liquid chocolate were
primarily used as a form of barter currency for the
exchange of food and clothing. This drink was made
with roasted and ground cocoa beans, water, and
spices.
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One large egg yolk contains 37 IU of vitamin D, or 5% of the DV ( 18 ). A few
factors influence the vitamin D content of egg yolks like Sun exposure,
vitamin D content in chicken feed, and exposing liquid yolk to UV light will all
increase vitamin D levels in eggs.

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Vol .01 Newsletter
Fact 3
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There are over 10,000 varieties of Solanum
lycopersicum grown and consumed around the
world, ranging in colour from pink to purple, yellow
to white, and sometimes even black. Each variety
has its own distinct characteristics, ranging from
various colors to different shapes, sizes, and tastes.
PMG
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Fact 3
1/3
PMG
There are over 10,000 varieties of Solanum
lycopersicum grown and consumed around the
world, ranging in colour from pink to purple, yellow
to white, and sometimes even black. Each variety
has its own distinct characteristics, ranging from
various colors to different shapes, sizes, and tastes.
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