INDEX

S.NO CONTENTS

1. Certificate
2. Declaration
3. Acknowledgement
4. Chapter -1 Food Processing Industry
In India
5. Chapter-2 Issues and Challenges of the
Food Processing Industry
6. Chapter-3Emerging Technologies of
the Food Processing Industry

7. Chapter-4 Application of Emerging

Technologies of the Food Processing
Industry

8. Chapter-5 Suggestions And

Conclusions
 (All suits by or against the Techical Campus, shall be subject to Agra Jurisdiction only)

Raja Balwant Singh Management Technical

Campus
(Formerly Faculty of Management & Computer Application, R.B.S. College,
Agra)
Khandari Farm, Agra- 282 002
Ph. & Fax : 0562-2851544
1. Faculty of P.G. Degree in Business Administration
Website : rbsmtc.in
2. Faculty of P.G. Degree in Computer Application E-mail :
admin@rbsmtc.in

Ref. No. ……………… Date

………………
CERTIFICATE

This is to certify that ….…SRASHTI SHRIVASTAV…, a

bonafide student of MBA 2nd Sem. (Session 2021-23) of this
institute, has successfully completed his / her Mini Project-
II(KMBN252) on the topic entitled AN OVERVIEW ON
FOOD PROCESSING INDUSTRY IN INDIA under my
guidance.

To the best of my knowledge and belief, the work submitted

by him / her is original and his / her own contribution.

VIKAS YADAV
 Mini Project-II (KMBN 252)

Project Report
ON
“AN OVERVIEW ON FOOD PROCESSING INDUSTRY
IN INDIA”

Submitted to Dr. A.P.J. Abdul Kalam Technical University, Lucknow

In the partial fulfillment of the requirement for the
Awards of degree of
Master of Business Administration

Under the guidance of Submitted By

Mr.VIKAS YADAV SRASHTI SHRIVASTAV

MBA 2nd Sem
Faculty of Business Administration

R.B.S. Management Technical Campus

(Formerly FMCA)
Khandari Farm Campus, Agra-282005 (U.P.)
 DECLARATION

I, SRASHTI SHRIVASTAV, hereby declare that the report for

comprehensive project entitled “AN OVERVIEW ON FOOD
PROCESSING INDUSTRY IN INDIA” is a result of my own work
and my indebtedness to other work publications, references, if any,
have been duly acknowledge.

Signature of Student
 CHAPTER-1

Food Processing
Industry in India
 ACKNOWLEDGEMENT

This project is done as named Mini Project for completion of my academic

study. On the very outside of this report, I would like to extend my sincere &
heart full obligation towards all the people who have helped me in this project.

Without their active guidance, help, co-operation & encouragement, I would not
have made in the project.

I am extremely thankful and pay my gratitude to VIKAS YADAV for his

valuable guidance and support on completion of this project in its presently.

I extend my gratitude to Raja Balwant Singh Management Technical

Campus for giving me this opportunity.

At last goes to all my friends & faculty scholars who directly or indirectly
helped me to complete this project report.
Food processing is the transformation of agricultural products into
food, or of one form of food into other forms. Food processing
includes many forms of processing foods, from grinding grain to
make raw flour to home cooking to complex industrial methods used
to make convenience foods. Some food processing methods play
important roles in reducing food waste and improving food
preservation, thus reducing the total environmental impact of
agriculture and improving food security.

Primary food processing is necessary to make most foods edible, and

secondary food processing turns the ingredients into familiar foods,
such as bread. Tertiary food processing has been criticized for
promoting overnutrition and obesity, containing too much sugar and
salt, too little fiber, and otherwise being unhealthful in respect to
dietary needs of human and farm animals.
HISTORY

Food processing dates back to the prehistoric ages when

crude processing incorporated fermenting, sun drying,
preserving with salt, and various types of cooking (such as
roasting, smoking, steaming, and oven baking), Such basic
food processing involved chemical enzymatic changes to the
basic structure of food in its natural form, as well served to
build a barrier against surface microbial activity that caused
rapid decay. Salt-preservation was especially common for
foods that constituted warrior and sailors' diets until the
introduction of canning methods.
Evidence for the existence of these methods can be found in
the writings of the ancient Greek, Chaldean, Egyptian and
Roman civilizations as well as archaeological evidence from
Europe, North and South America and Asia. These tried and
tested processing techniques remained essentially the same
until the advent of the industrial revolution.

Examples of ready-meals also date back to before the

preindustrial revolution, and include dishes such as Cornish
pasty and Haggis. Both during ancient times and today in
modern society these are considered processed foods.
Modern food processing technology developed in the 19th
and 20th centuries was developed in a large part to serve
military needs. In 1809 Nicolas Appert invented a hermetic
bottling technique that would preserve food for French
troops which ultimately contributed to the development of
tinning, and subsequently canning by Peter Durand in 1810.
Although initially expensive and somewhat hazardous due to
the lead used in cans, canned goods would later become a
staple around the world. Pasteurization, discovered by Louis
Pasteur in 1864, improved the quality and safety of
preserved foods and introduced the wine, beer, and milk
preservation.

A form of pre-made split-pea soup that has become

traditional
In the 20th century, World War II, the space race and the
rising consumer society in developed countries contributed
to the growth of food processing with such advances as spray
drying, evaporation, juice concentrates, freeze drying and the
introduction of artificial sweeteners, coloring agents, and
such preservatives as sodium benzoate. In the late 20th
century, products such as dried instant soups, reconstituted
fruits and juices, and self cooking meals such as MRE food
ration were developed. By the 20th century, automatic
appliances like microwave oven, blender, and roti Matic
paved way for convenience cooking.
In western Europe and North America, the second half of the
20th century witnessed a rise in the pursuit of convenience.
Food processing companies marketed their products
especially towards middle-class working wives and mothers.
Frozen foods (often credited to Clarence Birdseye) found
their success in sales of juice concentrates and "TV dinners".
Processors utilised the perceived value of time to appeal to
the postwar population, and this same appeal contributes to
the success of convenience foods today.
 PROCESS OF FOOD PROCESSING
INDUSTRY

1. PRIMARY FOOD PROCESSING

These whole, dried bananas in Thailand are an example of

primary food processing.
Primary food processing turns agricultural products, such as
raw wheat kernels or livestock, into something that can
eventually be eaten. This category includes ingredients that
are produced by ancient processes such as drying, threshing,
winnowing and milling grain, shelling nuts, and butchering
animals for meat. It also includes deboning and cutting meat,
freezing and smoking fish and meat, extracting and filtering
oils, canning food, preserving food through food irradiation,
and candling eggs, as well as homogenizing and pasteurizing
milk.

[1] Contamination and spoilage problems in primary food

processing can lead to significant public health threats, as the
resulting foods are used so widely.
[2] However, many forms of processing contribute to
improved food safety and longer shelf life before the food
spoils.
[3] Commercial food processing uses control systems such as
hazard analysis and critical control points (HACCP) and failure
mode and effects analysis (FMEA) to reduce the risk of harm.
 2. Secondary food processing

Secondary food processing is the everyday process of

creating food from ingredients that are ready to use.
[1] Baking bread, regardless of whether it is made at home, in
a small bakery, or in a large factory, is an example of
secondary food processing.
[2] Fermenting fish and making wine, beer, and other
alcoholic products are traditional forms of secondary food
processing.
[3] Sausages are a common form of secondary processed
meat, formed by comminution (grinding) of meat that has
already undergone primary processing.
[4] Most of the secondary food processing methods known to
human kind are commonly described as cooking methods.
3. Tertiary food processing
[1] Tertiary food processing is the commercial production of
what is commonly called processed food.
[2] These are ready-to-eat or heat-and-serve foods, such as
TV dinners and re-heated airline meals.
 BENEFITS OF FOOD
PROCESSING

Benefits of food processing include toxin removal,

preservation, easing marketing and distribution tasks, and
increasing food consistency. In addition, it increases yearly
availability of many foods, enables transportation of delicate
perishable foods across long distances and makes many kinds
of foods safe to eat by de-activating spoilage and pathogenic
micro-organisms. Modern supermarkets would not exist
without modern food processing techniques, and long
voyages would not be possible.

. Processed foods are usually less susceptible to early

spoilage than fresh foods and are better suited for long-
distance transportation from the source to the consumer.

. When they were first introduced, some processed foods

helped to alleviate food shortages and improved the overall
nutrition of populations as it made many new foods available
to the masses.
. Processing can also reduce the incidence of food-borne
disease. Fresh materials, such as fresh produce and raw
meats, are more likely to harbour pathogenic micro-
organisms (e.g. Salmonella) capable of causing serious
illnesses.

. The extremely varied modern diet is only truly possible on a

wide scale because of food processing. Transportation of
more exotic foods, as well as the elimination of much hard
labor gives the modern eater easy access to a wide variety of
food unimaginable to their ancestors.
 CHAPTER-2

Issues And
Challenges in
Food
Processing
Industry in
India
At present most of the industries are in unorganized sectors.
So, number of problems are arising from different sections of
the industries. Some of the basic problems encountered by
Indian food industries at different levels are given below.

1. Farm level problems

(a) Poor yield of farm produce and therefore low returns.

(b) Lack of material resources necessary for
development.
(c) Primitive methods of farming.
(d) No control on the quality of inputs and lack of finance
to manage.

2. Distributors’ problems

(a) Lack of modern transportation facilities and high cost

(b) Inadequate cold storage faculties
(c) Irregular quality and quantity of farm produce
 3. Processing industries problem
(a) Financing
(b) Higher import duties
(c) Higher cost of raw material and packaging
(d) Inadequate transport and cold storage facilities

Challenges Faced by Food Processing

Industry In India

1. Supply and Demand Side Bottlenecks

. Small and dispersed marketable surplus due to fragmented

holdings, low farm productivity due to lack of mechanization,
high seasonality, perishability and lack of proper
intermediation (supply chain) result in lack of availability of
raw material. This in turn, impedes food processing and its
exports.
. Demand of processed food is mainly restricted to urban
areas of India.

2. Infrastructure Bottlenecks
. More than 30% of the produce from farm gate is lost due to
inadequate cold chain infrastructure.
. The NITI Aayog cited a study that estimated annual post-
harvest losses close to Rs 90,000 crore.
. Lack of all weather roads and connectivity make supply
erratic.

3.Informalization in Food Processing Industry

. The food processing industry has a high concentration of
unorganised segments, representing almost 75% across all
product categories. Thus, causes the inefficiencies in the
existing production system.

4.Deficiencies in the Regulatory Environment:

. There are numerous laws, under the jurisdiction of different
ministries and departments, which govern food safety and
packaging.
. The multiplicity of legislation and administrative delays
leads to contradictions in food safety specifications and
guidelines.

5. Low-Value Exports:
 Further, most processing in India can be classified as primary
processing, which has lower value-addition compared to
secondary processing.
Due to this, despite India being one of the largest producers
of agricultural commodities in the world, agricultural exports
as a share of GDP are fairly low in India relative to the rest of
the world.
The same proportion is around 4% for Brazil, 7% for
Argentina, 9% for Thailand, while for India it is just 2%.
6.Besides these, issues like mounting cost of finance, lack of
skilled and trained manpower, inadequate quality control
and packaging units and high taxes and duties, Stewart
development of FPI.
 CHAPTER-3

Emerging
Technologies of the
Food Processing
Industry

Food technology is an evergreen field connecting the

agricultural sector and the industrial world. Newer
technologies are being adopted to the field of food as the
demand for food processed and packaged sustainably is
upsurging. Nowadays, people are genuinely interested in
knowing about the technology used behind a product and are
not as opposed to the application of science in food. Food
safety is also an important aspect to be dealt with as
modernization and tech innovations have emerged in the
food sector.

Globalization has increased the handiness and accessibility of

resources, equipment, technology, and ideas worldwide. This
aids to the emergence of newer trends from farm to fork.
Consequently, the fields of food production, processing,
preservation, packaging, storage, and transportation have
been exposed to a lot of variety of changes in recent years.
There are new-fangled changes, even in the type of food and
beverages we consume. This trend can be observed from the
mushrooming of fried chicken restaurants and pizza huts to
the increased demand for probiotic yogurt in the Indian
market.

The increasing population requires more food to eat with

limited resources available. Hence more effective production
strategies are needed with minimal losses during storage and
handling — the spread of novel tools assistances in this
endeavour.

1.HIGH-PRESSURE PROCESSING:
The application of any new technology presents significant
challenges to food technologists and food researchers. High-
pressure (HP) processing offers the food industry a
technology that can achieve the food safety of heat
pasteurization while meeting consumer demand for fresher-
tasting minimally-processed foods ,key advantages of high-
pressure applications of food systems are the independence
of size and geometry of the sample during processing,
possibilities for low temperature treatment, and the
availability of a waste-free, environment-friendly technology.

Application of HP can inactivate microorganisms and

enzymes and modify structures while having little or no
effects on nutritional and sensory quality aspects of foods.
HP food processing today is being used on an ever-increasing
commercial basis. Opportunities clearly exist for innovative
applications and new food product development. HP can
affect the functionality of protein and carbohydrate
molecules often in unique ways, which may allow
optimization of food manufacturing processes and
production of novel foods. The range of commercially
available HP-processed products is relatively small at present,
but there are opportunities for further development and
production of a wide range of HP-treated products.

1. PULSED ELECTRIC FIELD:

Some of the applications of pulsed electric fields (PEF) as a
nonthermal cell membrane permeabilization technique have
been highlighted in this chapter. The low energy
consumption and the continuous operability of this short-
time, waste-free membrane permeabilization technique are
key advantages and allow the development of innovative,
cost-effective, and sustainable processing concepts in the
food and drink industry as well as in biotechnology and
pharmaceutical industry.
An application of PEF for food preservation provides
tremendous potential to preserve high-quality products at
lower temperatures and short residence times to retain the
fresh-like character and nutritional value of the products.
Future work will have to focus on understanding the
underlying mechanisms and kinetics of recovery after
treatment for the correct choice of processing parameters
and develop

2. Cold Plasma: Versatile and Effective

Cold plasma is emerging as one of the most important new
food processing technologies of recent years. Plasma is
created by ionizing a gas, partially or completely. Unlike
familiar hot plasmas such as candle flames and welding arcs,
cold plasma discharges used in food processing operate near
room temperature. Effective plasma systems have a sufficient
density of reactive products to sanitize food and/or food
contact surfaces without heating or otherwise damaging the
treated product. Effective against pathogenic bacteria,
viruses, and parasites, cold plasma has been shown to be a
broadly effective, flexible surface-sanitizing process.ment of
equipment.

To keep our food processing industry at the forefront and up

to date with the latest developments, adoption, and
adaptation to new technologies is imperative. This has
become even more urgent in light of the explosion in
demand for packaged food and beverages in the wake of
prolonged home closings in response to the Covid-19
pandemic. Many new technologies in food processing that
have hit the market provide innovative solutions, address
market needs, and help manage costs effectively.
Additionally, technology also helps transform and
progressively evolve consumer behaviour.

Below are six technology trends in food processing that

adoption can help the industry establish a solid foundation in
a post-Covid-19 world:
1. Growing Interest in High-Pressure processing among
companies
. High-Pressure Processing (HPP), as the name suggests, is a
process that kills harmful microorganisms with the
application of intensive pressure in the ranges of 400-600 MP
. HPP technology preserves and helps retain the taste,
appearance, and nutritional value of the food product.

Pressure technology is best suited for liquid and solid food

with high moisture content. HPPs in the food industry are
widely used to preserve fruit and vegetable products such as
jams, purees, juices, meat products, and fish products.
However, in India, the application of HPP is limited to some
products, such as fruit and vegetable juices and ready-to-eat
meals.

2. Frozen food technology is small but growing

The Indian frozen food market has been galloping, driven by
a growing demand for natural products. Individual Quick
Freeze (IQF) is a superior freezing technology introduced by
some domestic companies in India. IQF is a fast freezing
process rather than blocking freezing, where larger ice
crystals affect product quality. IQF applies to smaller pieces
of fruits and vegetables, meat, and seafood products where
individual pieces of the product are quickly frozen, which
does not allow larger ice crystals to form.
3. Vacuum frying and freeze-drying are gaining momentum
Several start-ups in India have introduced healthy snacks
such as vacuum frying and freeze-dried snacks. In vacuum
frying, the frying temperature is lower than atmospheric
frying due to the low pressure applied. The oil adsorption
process is different in vacuum frying compared to
atmospheric frying. Low frying pressure during frying helps
reduce the oil content of the final product. Vacuum fries
contain 50-80% less fat than regular/atmospheric fries and
retain 95% of nutrients. Companies are using the process of
vacuum frying or freeze-drying to preserve maximum
nutrition, original flavour, and original shape of the product.
Vacuum frying technologies have been there for some time,
but an increase in the product’s cost is the main limitation for
mass markets. This technology needs to be developed further
for mass adoption and creating a new healthy snacking
culture.

5. Sugar reduction technology that makes chocolate

sweeter
With growing concern about high sugar consumption among
children due to high consumption of chocolates, Indian food
regulators issued a regulation on products high in sugar, fat,
and salt in which foods packed with high in fat, sugar, and
salt should show a red colour code on the front of the
package. In response to this situation, chocolate market
leader Cadbury launched a dairy milk variant with 30% less
sugar this year in India. Cadbury used technology to make the
sugar crystals “hollow” and thus reduce the total sugar
content. The hollow sugar crystals formed by structured
sugar technology dissolve quickly in the mouth and stimulate
the taste buds more quickly. Preserves the real sweetness
and flavour of chocolate with a reduced amount of sugar.

5. Organic food products

People these days are aware that the Agri produce is least
regulated. For example, to safeguard their produce from
insects, the farmers use insecticides excessively. Also, to
increase the per hectare production, the farmers use
excessive chemical fertilizers. These chemicals are hurting
the bio-cycle, and humans are already facing the wrath of
such un-intended chemical abuse. Many serious ailments are
directly linked to overexposure to chemicals, including that of
dreaded cancer. The only sustainable solution to this
problem is organic foods grown safely and responsibly
without any trace of chemical till packaging of the food. The
organic food industry is in India’s nascent stage, which is
bound to grow by leaps and bounds. Organic foods would be
the new norm eventually in the coming years.

6. Homegrown kitchens
People across the cities are increasingly loving the food
prepared not in restaurants but by kitchen entrepreneurs,
who are increasingly opening up their kitchens to the world.
COVID-19 has also played its part as people are apprehensive
of visiting commercial restaurants and are looking to have
homemade food. This trend has gained lots of traction for
the past couple of years, got accentuated because of COVID-
19.Homestay businesses that provide bed and breakfast have
also helped these homegrown kitchens to grow.
 CHAPTER-4

Application of
Emerging
Technologies of The
Food Processing
Industry

Food processing and preservation technologies

The emerging techniques like cold plasma, high-pressure processing,
pulsed electric field, ultrasound, and ozone are replacing the
conventional thermal treatments of food preservation. These
techniques can also be used to modify the properties of food
products during primary and secondary processing and improve the
quality and shelf life of food and beverages. The commercial use of
microwave, radiofrequency, infrared, and UV radiations in food
processing and preservation is also common in the Indian food
industry, especially for food drying, baking, and decontamination
applications.

• Online food delivery services and virtual restaurants

Another prominent impact in the Indian food sector is in the field of
online food delivery services, with annual revenue of $7 billion in
2019. The increased dependency on mobile phones augmented
convenience, and the numerous options offered to make these food
aggregators an indispensable part of our daily life. The virtual
restaurants, which provide delivery, only dining experience, are also
growing with the help of these digital applications.

• Novel food packaging technologies

Food packaging is an age-old technique. Still, newer trends are
emerging in the food packaging sector with special focus on edible,
biodegradable, and eco-friendly packages mostly made from food
wastes or by-products. Novel changes are also observed in intelligent
and smart nano-based packaging for improving the shelf life of
products. The intelligent packages are often incorporated with
sensors, indicators, or radio frequency identification systems that
can interact with the packed food to distinguish, recognise, and
document the changes happening. The electro-spinning techniques
for fibre production are also gaining importance in the development
of biopolymer

• Artificial Intelligence (AI)

AI generally finds application as a predictive analysis tool mainly in
marketing and supply chain optimisation. AI models predict and
prioritise data and forecast demand and sales. One such form of AI is
in calculating the need for food in supermarkets and hospitals based
on the previously available data and thereby reducing food wastage.
AI is a robust optimisation tool in research studies. This thinking of
computer systems plays a huge role in retail and logistics with
accurate statistics and databases. In India, AI applications are not
widely expanded to the food and beverage sectors but holds a
growing impact in other fields.
 CHAPTER-5

Suggestion
And
Conclusion
 CONCLUSION

Irradiation is a safe and effective process for controlling

foodborne disease. One of the advantages of this technology
is that it can be used for both fresh food items and packaged
foods. The development of combined treatments using
irradiation is a promising avenue because of the possibility of
enhancing product safety and obtaining higher quality
products. This is an avenue that offers opportunities to
introduce new food products to the market. Combined
treatments can also stimulate the synthesis of phenolic
compounds and enhance vitamin content in some fruits and
vegetables. More research is needed, however, to evaluate
the mechanisms of action of each treatment on the main
pathogens found in each type of food.
 SUGGESTION

If we talk about India, it is a huge nation with over 1.35 billion

population. Not everyone is privileged, like most of us
reading this article, to pick and choose the menu for different
meals in a day. Most people still eat whatever is available to
them at the cheapest prices. COVID-19 has added to the
common people’s woes as many of them have either lost
jobs or have curtailed businesses. Therefore, a lot needs to
be done in Agri and food business sectors to keep the ever-
expanding population’s pace, especially in the post-COVID-19
world.

Our food processing industry needs to remain in sync with

the latest developments; adopting and adapting to new
technologies is imperative. This has become even more
urgent in light of the explosion in demand for packaged food
and beverages in the wake of prolonged home closings in
response to the Covid-19 pandemic.
India’s food and beverage packaging market was worth USD
26.28 billion in 2019, which is expected to touch USD 122.78
billion by 2025, recording a CAGR of 29.88% during the
projected period. Sadly, as of today, India processes only a
fraction of its agricultural production, while most of the
processing is classified as primary processing.
Thankfully, India-based start-ups’ rise in the past five years is
also boosting the food processing industry.