Specialty foods are unique, high-quality foods made in small batches using premium ingredients. Specialty foods command higher prices due to perceived benefits. Modern processing helps preserve nutrients during storage and packaging. Specialty foods are made through various processes like baking, fermentation, extrusion, and canning/juicing. Baking produces items like bread and pastries using ovens. Fermentation uses microorganisms to enrich and preserve foods like tofu, yogurt, and wine. Extrusion cooking shapes foods like pasta and cereals. Canning and juicing extends shelf life through heating and sealing in jars and cans.

1. SPECIALITY FOODS BASED ON PROCESS
Presented by
Apurva Vakharkar
i.e. innovative process technology

2.  SPECIALITY FOODS :
 A specialty food is a food that is typically considered as a
"unique and high-value food item made in small quantities
from high-quality ingredients".
 Consumers typically pay higher prices for specialty foods and
may perceive them as having various benefits compared to
non-specialty foods.

3.  NEED AND SCOPE OF SPECIALITY FOODS
• Nutritional Quality is Preserved–Modern food processing
technology ensures that no food loses its nutritional value while
storing it.
• Preservation and packaging techniques stabilize these important
nutrients.
• Specialty foods are made from high quality ingredients and offer
distinct features to targeted customers who pay a premium price
for their perceived benefits.

4.  TYPES OF SPECIALITY FOODS :
In preparation of different types of speciality foods , use
different process which includes ,
1) Bakery process
2) Fermented & Fermentation products
3) Extruded products
4)Canning and juicing

5. 1. BAKERY PRODUCTS :
• In this process products are prepared by using baking process are called as
bakery products.
• Baking is normally carried out by oven.
• Different products in baking process –
Bread
Cookies
Cake & pastries
Crackers
Biscuits
• Some medicinal and health benefits biscuits are prepared by using baking
technology.

6. • EXAMPLES OF BAKING PROCESS :
• Bread is a staple food prepared from a dough of flour (usually wheat) and
water, usually by baking.
• Biscuit is a flour-based baked and shaped food product. In most countries
biscuits are typically hard, flat, and unleavened. They are usually sweet and
may be made with sugar, chocolate, jam.
• Cake is a baked good made with leaveners, flour, fat, and sugar, and a
pastry is a dough paste made primarily with flour and fat.

7. 2) FERMENTED & FERMENTATION PRODUCTS
• Fermentation means conversion of CHO into alcoholic by using living
micro organism called as FERMENTATION .
• This process is not only useful for making products but also for
preservation technology.
• It is useful in
Enrichment of diet
Preservation of foods
Biological enrichment of foods
Decrease cooking time and feed Requirements.

8.  EXAMPLES OF FERMENTED PRODUCTS :
Bean Based Dairy Based Grain Based F and V based
Miso Cheese Idli Sauerkraut
Tofu Kafir Rice wine Wine
Natto Kumins Bread Cider
Tempeh Youghurt Ogi Brandy

9. Tofu
(Bean based fermented product )
Youghurt
(Dairy based
fermented product)
Rice Wine
( Grain based fermented
products )
Sauerkraut
( F & V Fermented products )

10. 3) EXTRUDED PRODUCTS :
• In this type of products EXTRUSION cooking technology is applied.
• Extrusion is a mechanical process create products of a desired shape, size,
and/or texture.
• in which certain materials are forced, under pressure, through a die opening
to this process is mainly carried out in extruder.
• Food products manufactured using extrusion usually have a high starch
content.
• These include some pasta, breads, many breakfast cereals and ready-to-eat
snacks, confectionery, pre- made cookie dough, some baby foods, full-fat
soy, textured vegetable protein, some beverages, and dry and semi-moist
pet foods.

11.  Benefits of Extrusion :
i) Starch gelatinization
ii) Protein denaturation
iii) Inactivation of Raw food enzyme
iv) Destruction of micro Organisms
Dry pet foods
Pasta Vermicelli Break fast cereals

12. 4) CANNING/JUICING :
• Canning is a method of food preservation in which food is processed and sealed in an
airtight container (jars like Mason jars, and steel and tin cans).
• Canning provides a shelf life that typically ranges from one to five years.
• Juice is a drink made from the extraction or pressing of the natural liquid contained
in fruit and vegetables.
• Heating process or cooking process gives different benefits
• It incudes all type of food preparations .
• Examples: Canned foods , Juice , RTS.

13. ADVANTAGES :
• Foods are usually processed to kill harmful bacteria or other microorganisms, to make them safer and for
longer shelf life.
• Some processed foods like peanut butter, blueberry jam, home made cranberry juice, apple juice, grape
juice, are healthy choices that can be harmless.
• Processed Foods are preserved in cans, bottles and jars that are airtight, so the food packed inside is free
of bacteria.
• Foods are easy to get, as they are available in all seasons and at all stores.
• Processed foods like pre-cut vegetables and meat are
• quality convenience foods for busy people .

14. DISADVANTAGES :
• Removes some of the nutrients, vitamins and fiber present in the food.
• The foods are genetically modified and may cause gastrointestinal disorders, infertility and can damage your
organs.
• The trans fats and sugar present in processed items can cause inflammation, an unhealthy condition that leads
to asthma.
• Frequent intake of processed foods can make people become angry and irritable.
• Daily munching of processed foods promotes aging and kidney damage as they contain phosphates and
genetically engineered ingredients.

15. THANK YOU