Refrigerated display case and refrigeration systems leader Hillphoenix has a proven track record of helping retailers execute holistic store design – from food programs to concepts, employee training to décor. Henry Pellerin will discuss the five critical factors needed to execute a successful grocerant. Items covered will be menus, layouts and flow, versatility/flexibility of equipment, merchandising, and employee talent. Attendees will learn how to have a grocerant that captivates the customer from breakfast through evening snacks with fresh products.
Intraemprendimiento, herramientas para cambiar desde dentro elac 2015LiderAgenteDeCambio
Presentación de Maggie De Pree, Heidi Kikoler & Florencia Estrade del Taller: "Intraemprendimiento, herramientas para cambiar tu compañía desde dentro" Durante el ELAC 2015, en México, D.F.
Refrigerated display case and refrigeration systems leader Hillphoenix has a proven track record of helping retailers execute holistic store design – from food programs to concepts, employee training to décor. Henry Pellerin will discuss the five critical factors needed to execute a successful grocerant. Items covered will be menus, layouts and flow, versatility/flexibility of equipment, merchandising, and employee talent. Attendees will learn how to have a grocerant that captivates the customer from breakfast through evening snacks with fresh products.
Intraemprendimiento, herramientas para cambiar desde dentro elac 2015LiderAgenteDeCambio
Presentación de Maggie De Pree, Heidi Kikoler & Florencia Estrade del Taller: "Intraemprendimiento, herramientas para cambiar tu compañía desde dentro" Durante el ELAC 2015, en México, D.F.
"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"
Improvement in Quality of Horticultural Produce.pptxParshant Bakshi
Fruits and vegetables consumption is essential to a healthy diet, reducing the risk of cancer, diabetes, and heart disease. They are known as Protective food as due to good source of vitamins, minerals, phytochemicals, and fiber. The parts of fruits that are usually not consumed, such as peel, seeds, and pomaces, are also rich in these compounds. Strategies to transform and include them in the food chain should be considered a global approach to achieving sustainable development goals (SDGs). Moreover, new products, processes, and distribution conditions should contribute to increasing fruit and vegetable consumption, improving the quality of products, and minimizing energy and water consumption, as well as losses and waste. Fresh produce can be microbiologically contaminated throughout the supply chain, from production, processing, transporting, storage, and sale sites to our kitchen benches. Although consumers demand minimally processed or “fresh-like” food products, adequate processing must be ensured to guarantee product safety.
In order to improve the quality of horticultural products, there are certain post harvest treatments given to the horticultural commodities. These treatments include:
Coating
Degreening
Hot water treatments
Vapour heat treatment
Curing
Packaging
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally Processed Foods are those which minimally influences the quality characteristic of a food, whist at the same time giving the food sufficient shelf life during storage and distribution.
Non thermal processing in food processing. Have many benefits than thermal processing .Now a days to preserve nutrients in the food and processed food this type of non-thermal processing method will be more suitable . some non tehrmal methods such as ultrasound, high pressure processing, ultra violet , pulsed electric field. In this we can see about HPP
Postharvest Handling for Organic Crops ~ California
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Increase Food Production with Companion Planting in your School Garden
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
"Carbon dioxide (CO2) processing of milk refers to a technique used to extend the shelf life of milk and prevent spoilage. This method involves treating milk with carbon dioxide gas under controlled conditions.
RUTF stands for Ready-to-Use Therapeutic Food. It is a specialized type of food product designed to treat severe acute malnutrition (SAM), particularly in children.
Read more with Tech-knowledge: Unleashing Innovation, Insights, and weekly appetizing Updates."
Food processing industryBritannia and Nestle-STP and Market researchRanjani Balu
It is the persentation about Segmentation, Targeting and Positioning (STP) of Britannia and Nestle and also the market research in food processing Industry
"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"
Improvement in Quality of Horticultural Produce.pptxParshant Bakshi
Fruits and vegetables consumption is essential to a healthy diet, reducing the risk of cancer, diabetes, and heart disease. They are known as Protective food as due to good source of vitamins, minerals, phytochemicals, and fiber. The parts of fruits that are usually not consumed, such as peel, seeds, and pomaces, are also rich in these compounds. Strategies to transform and include them in the food chain should be considered a global approach to achieving sustainable development goals (SDGs). Moreover, new products, processes, and distribution conditions should contribute to increasing fruit and vegetable consumption, improving the quality of products, and minimizing energy and water consumption, as well as losses and waste. Fresh produce can be microbiologically contaminated throughout the supply chain, from production, processing, transporting, storage, and sale sites to our kitchen benches. Although consumers demand minimally processed or “fresh-like” food products, adequate processing must be ensured to guarantee product safety.
In order to improve the quality of horticultural products, there are certain post harvest treatments given to the horticultural commodities. These treatments include:
Coating
Degreening
Hot water treatments
Vapour heat treatment
Curing
Packaging
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally Processed Foods are those which minimally influences the quality characteristic of a food, whist at the same time giving the food sufficient shelf life during storage and distribution.
Non thermal processing in food processing. Have many benefits than thermal processing .Now a days to preserve nutrients in the food and processed food this type of non-thermal processing method will be more suitable . some non tehrmal methods such as ultrasound, high pressure processing, ultra violet , pulsed electric field. In this we can see about HPP
Postharvest Handling for Organic Crops ~ California
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Increase Food Production with Companion Planting in your School Garden
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
"Carbon dioxide (CO2) processing of milk refers to a technique used to extend the shelf life of milk and prevent spoilage. This method involves treating milk with carbon dioxide gas under controlled conditions.
RUTF stands for Ready-to-Use Therapeutic Food. It is a specialized type of food product designed to treat severe acute malnutrition (SAM), particularly in children.
Read more with Tech-knowledge: Unleashing Innovation, Insights, and weekly appetizing Updates."
Food processing industryBritannia and Nestle-STP and Market researchRanjani Balu
It is the persentation about Segmentation, Targeting and Positioning (STP) of Britannia and Nestle and also the market research in food processing Industry
2. PROGRAM TO MANUFACTURING AND DISTRIBUTING DEHYDRATED FOOD AND PREMIXES READY TO USE, TO THE LOW INCOME POPULATION, BALANCED ACCORDING TO THEIR NEEDS IN TERMS OF NUTRITIONAL AND CALORIES: CHILDREN YOUNG AGED
3. Dehydrated process is a method of food preservation that works by removing water from the food, preserving the flavors, vitamins, proteins and nutritional elements. With that process prevents the growth of microorganisms and decay, preserving for about 12 months. Easy to prepare, just add water and heat.
4. To the success of the program and attend all its specifications, the project should consider: Minimum quantities of the nutritional and calories for each group of consumers Acceptable requirements for flavor and texture Technical parameters to define : packing, volumes, etc... Logistics statements to be able to delivery in any place The goals of the program should be in accordance with the nutritional needs Daily calories needs Daily protein needs Daily vitamins needs Number of meals per day
5.
6. Flexible packaging; Easy to storage and transport; Ready-to-use; Water Heat Shelf life 12 months; Depends of the goals, the meals can supply to the consumer's nutritional demands daily; PRODUCTS
7.
8. PROTISA’s EXPERTISE Since 1970 the Protisa company have been working straight with the Brazilian’s government in programs such as: School meals programs Alimentation programs Experienced with World Health Organization’s programms in Brazil During 1970 until 2000, the company produced dehydrated food and pre-mixes, as the one of the biggest government ‘s supplier, delivering it to: Public Schools Public Hospitals Poor Communities 32 million students daily attended, with high technical requirements in terms of nutritional,callories, proteins, taste, flavor, quality assurance and logistics. Ideal capacity: 200 tons daily.