Different categories of food like solid and liquid foods have been reviewd and separately the trends is discussed in the food industry, with rehard to quality and safety

1. “Recent trends in Quality ,
Food safety and
Innovation in food
industries ”
DEBOMITRA DEY

2. FOOD CATEGORY:
1.MILK (DAIRY)
2.READY TO COOK NOODLES (READY TO COOK M
3.CAKE (BAKERY)

4. MILK-
• 01.0 Dairy products and analogues, excluding products of food
category 02.0 FSSAI
• Includes all types of dairy products that are derived from the milk of
any milking animal (e.g. cow, sheep, goat, and buffalo). In this
category, a “plain” product is one that is not flavoured, nor contains
fruit, vegetables or other non-dairy ingredients, nor is mixed with other
non dairy ingredients, unless permitted by relevant standards.
Analogues are products in which milk fat has been partially or wholly
replaced by vegetable fats or oils.
• Includes plain fluid products only. Includes reconstituted plain milk that
contains only dairy ingredients.
• Fluid milk obtained from milking animals (e.g. cows, sheep, goats,
buffalo). Milk is usually heat-treated by pasteurization, ultra-high
temperature (UHT) treatment or sterilization. Includes skim, part-skim,
low-fat and whole milk.

5. Process flow chart for milk

6. • A good quality milk is the one which satisfies the following
requirements:
i. Wholesome and pure
ii. Free from sediment and foreign matters
iii. Good normal flavour
iv. Low in bacterial count and free from pathogenic
microorganisms
v. Free from antibiotics residues, pesticide residues and
heavy metals
vi. Reasonably long shelf life and
vii. Nutritional components retained in the normal state.
Quality aspects:

7. FSSAI standards for milk
• The Food Safety and Standards Act, 2006 stipulates
that the Milk and Milk Products Order, 1992 shall be
deemed to be regulations made under this Act. The
Food Authority may, with the previous approval of the
Central Government and after previous publication, by
notification, amend the regulations specified in sub-
section to carry out the purposes of this Act.
• The FSSAI prescribes specific standards for various
types of milk. When milk is offered for sale without
indication of the class, the standards prescribed for
buffalo milk shall apply.

9. Nutritional
value of Milk

10. Principles of HACCP

11. HACCP Plan
Prerequisites for the Application of HACCP :
• Waste management
• Personal hygiene
• Health status
• Personal behaviour
• Visitors
• Receiving, storage and
shipping
• Cross-contamination
• Training
• Packaging
• Food hygiene requirements
and measures
• Management and
supervision
• Facilities
• Supplier control
• Production equipment
• Maintenance, cleaning and
sanitation
• Pest control

12. PROCESS
BIOLOGICAL
HAZARDS
CHEMICAL
HAZARDS
PHYSICAL
HAZARDS
Reception
Contamination
with vegetative
pathogens
Cleaning and
sanitizing residues,
Presence of
micotoxin
Extraneous
materials, metal
shavings, gasket
materials and other
foreign material
Storage
Contamination and
growth of
vegetative
pathogens
Cleaning and
sanitizing solution
residues
None
Pasteurization
Survival of
vegetative
pathogens
Cleaning and
sanitizing solution
residue
None
Packaging
Contamination with
vegetative
pathogens
Cleaning &
sanitizing solution
residues, toxic
Glass
Packaged milk
storage
Contamination with
vegetative
pathogens and
their growth
None None

13. PACKAGING MATERIAL
• High-density polyethylene (HDPE) bottles
• Linear low-density polyethylene (LLDPE) plastic pouch.
• Aseptic packaging of UHT treated milk .
• Usage of Plastic bottles for milk.
INNOVATIONS IN PACKAGING-
• Green Bottle - cardboard pulp with a plastic inner bag.
• JUGIT: Dairy Crest Three-layer PE one-litre capacity bag that is
effectively a cartridge that fits into a rigid plastic jug with a lid.
• Ecolean : Design modification incorporating an air filled handle and a
pouring spout.

14. Tetra pack:
• Paperboard, made from wood from selectively harvested, regrown
trees, is used to make the package stable, yet lightweight. Thin
layers of polyethylene - a common plastic - are added to seal in the
liquid and protect it from external moisture. A thin layer of aluminium
foil protects products from oxygen, flavours and light.

15. • Paperboard : Paperboard is the main material in our
cartons. It provides stability, strength and smoothness
to the printing surface.
• Polyethylene: Polyethylene​ protects against
outside moisture and enables the paperboard to stick to
the aluminium foil.
• Aluminium foil: Aluminium foil protects against oxygen
and light to maintain the nutritional value and flavours
of the food in the package in ambient temperatures.

17. QUALITY ASPECTS-

18. QUALITY INFORMATION
• STORAGE INSTRUCTIONS
• CLAIMS IF ANY
• PACKAGING MATERIAL
• SHELF LIFE FROM DATE OF MANUFACTURE
• ALLERGEN INFORMATION
• DIERTARY INFORMATION
• CERTIFICATION (FSSAI LICENSE NUMBER)

19. Product specification for Baked Cheese Cake

20. CAKES
05.0 Confectionery
07.2 Fine bakery wares (sweet, salty, savoury) and mixes
07.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types)
The term “sweet cracker” or “sweet biscuit” used in this category refers to a cookie-
like product that may be eaten as a dessert. Examples include: butter cake,
cheesecake, fruit-filled cereal bars, pound cake (including kasutera), moist cake (type
of starchy dessert (namagashi)), western cakes, moon cakes, sponge cake, fruitfilled
pies (e.g. apple pie), oatmeal cookies, sugar cookies and British “biscuits” (cookies or
sweet crackers).

21. Process flow chart for Cupcakes

22. PACKAGING MATERIAL
• Packaged in HFFS (Horizontal form fill seals)
• Flexible packaging ( laminates ,wrappers )
• Plain cardboard Boxes
• Vertical Pouches or Sachet
• Pvc Trays
• Cake Boxes

24. Product specification for
Chicken Noodles

25. HACCP FOR PRODUCT
Process flow chart for Noodle preparation

26. HACCP WORKSHEET FOR NOODLE PRODUCTION

27. Noodle Wrap
Flow wrap solution integrated with automatic feeding system for wrapping single
noodle cakes with sachet.
Reliable
Designed for reliability, minimal intervention operation in the toughest plant and
environmental
conditions. Requires low maintenance.
End-to-end
Product handling and secondary packaging solutions may be integrated for labor
saving, enhanced
productivity, and optimum efficiency.

28. FSSAI
NOODLES-
Products that are untreated (i.e. not heated, boiled,
steamed, cooked, pre-gelatinized or frozen) and are not
dehydrated. These products are intended to be consumed
soon after preparation. Examples include: unboiled noodles,
and “skins” or crusts for spring rolls, wontons, and shuo mai.
Condiments include seasonings such as meat tenderizers,
onion salt, garlic salt, Oriental seasoning mix(dashi), topping
to sprinkle on rice (furikake, containing, e.g. dried seaweed
flakes, sesame seeds and seasoning), and seasoning for
noodles.
ADDITIVES- Phosphates INS- 338; CRITICAL LIMIT 2500
mg/kg
SORBATES INS- 200 CRITICAL LIMIT- 1000
mg/kg

29. KEY LEARNINGS

30. • Quality of milk is depended upon the process of
Pasteurization, as it the CCP wherein the amount of
pathogenic organisms are made metabolically inactive, but
not completely killed.
• Addition of additives may be done based on the desired
product, and the shelf life of the product.
• Many advanced techniques of preservation is applied for
increasing the shelf life.
• Product development and Innovation can be done by
fortification, enhancement by addition of flavours, vitamins,
spices new products maybe developed which should
comply the FSSAI regulations.
• Use of intelligent packaging system can aid in increasing
the shelf life of product TetraPak, Modified atmospheric
packaging, etc.

31. THANK YOU!