Professional Documents
Culture Documents
GOYAL
Convenient with
P r econvenience
sents on…
CONVENIENCE FOOD
FORKING - IN T0 AN EASY
LIFESTYLE
WHAT IS CONVENIENCE FOOD?
pment and fine tuning of the retorting process. RTE packs were adopted as the US dep
n India, with the establishment of Defense Food Research Laboratory (DFRL) at Myso
CONVENIENCE FOOD :
CLASSIFICATION
READY TO COOK
§Canned Upama
§Canned Avial
§Coconut Burfee
§Composite Breakfast Cereal bar
§Emergency / Survival Bar
§Hurdle Technology Preserved Fruits
§Variety of Retort Pouch Processed Food Products
§Ready to eat soy chunk
§Intermediate Moisture (IM) Fruits
§Vegetable Halwa
§Instant ready to eat
READY - TO - EAT FOOD
§ Breakfast cereals
§ Biscuits
§ Potato chips
§ Canned fruit
§ Tuna
§ Pickled vegetables
§ Ready to eat soy chunk
§ Intermediate Moisture (IM)
Fruits
§ Vegetable Halwa
READY - TO - SERVE BEVERAGES
§ Juices
§ Squashes
§ Purees
§ Soft Drinks
§ Packaged Milk
§ Lemonade
§ Fruit Beverages
§ Energy Drinks
§ Alcoholic Beverages
FROZEN FOODS
•Foods that are kept below the freezing point of 0 °C
•Some need to be warmed up or cooked while others can be eaten right
away
1. Extrusion technology
1)
2. High Pressure Processing (HPP)
3. Roasting or Puffing
4. Retort Technology
5. Freezing technology
ROASTING OR
PUFFING
ducts so obtained have long shelf life . Th
eteriorating enzymes
s ), kurkure , etc
RETORT TECHNOLOGY
Influences of Retort:
Superior taste due to reduced retort time
Extended shelf-life
Reduced storage space, both in warehouse and pantries
Reduced transportation cost
Microwave convenience
EXTRUSION TECHNOLOGY Raw material
Homogenising
HPP has several benefits over heat treatments. Unlike heat, HPP does not disrupt chemical bonds,
so the nutrient and flavor components of the food are left intact, resulting in a product that
generally has a far fresher taste, crisper texture, higher nutritional value and fresher color
compared to thermally processed counterparts. HPP treated fruits and juices no longer have a
cooked flavor.
The pressure causes only minimal physical damage to the texture of products because
the water contained in the food is relatively incompressible (approximately 20% at
100,000 PSI, depending on the initial temperature).
fruit jams, fruit jellies and rice (Japan); fruit juices (France, ltaly, UK, USA); salsa, guacamole
meal kits, oysters in their shells, ready-to-eat meats (USA); and apple sauce (Canada). Most of
these are high value, specialized products Most products still require refrigeration.
WHY
PROCESSING ???
orld.
tchup than in raw tomatoes certain fruits and vegetables are fortified to inclu
MISCONCEPTIONS ABOUT
ADDITIVES AND THEIR TRUE
ROLE
§Preservatives are not poisons rather they are ingredients which
prevent spoilage and the growth of harmful microbes.
To preserve food
sugar in jam
sodium nitrate in sausage
salt in salted vegetables
vinegar in pickled vegetables
Push-open for one handed dispensing Flip-top cap for easy dispensing
Easy to tear laser etched pouches
Reclosable opening
containers with spoon for measurement
Beverage carton
COMMON PACKAGING PRACTICES
( contd …)
Self heating coffee can; Pull the tag, coffee heats up automatical
Certification
ingredients list
Y INCREASE OF FOOD
ONVENIENCE FOOD.
Communication,
Training &
Technology Transfer
Food
Food &
Quality &
Health
Manufacturing
Food Safety
-
Food &
Consumer Sustainable
Food Production
ANY QUERIES???
THANK YOU