Convenience Food

ABHISHEK GOYAL Convenient with P r econvenience sents on…

CONVENIENCE FOOD FORKING - IN T0 AN EASY LIFESTYLE

WHAT IS CONVENIENCE FOOD?

The term “Convenience Foods” is used for a very heterogeneous group of foods, which vary is composition, shape, size, method of preparation and processing. They are the products in which the significant portion of the preparation has been transferred from the kitchen to the processing plant.

EVOLUTION OF “CONVENIENCE”-IN 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

§ Frozen mixed vegetables § Frozen pizza § Meat pies (Mutton and Chicken) § Chicken nuggets § Ice-cream § Freeze Dried Meat § Freeze Dried Fruit Slices and bits

TECHNOLOGY USED IN “ CONVENIENCING ” THE FOOD 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

larger size with a shell diameter of 1 - 2 meters , it should operate at uous or the more predominant batch type . products are stable for more than 1 year and can be consumed straight

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

Extrusion cooking technology is considered a high-temperature-short time, Versatile food operation that converts agricultural commodities, usually in granular and powdered form, into fully cooked products. Extrusion technology has important uses in dairy, bakery and confectionary industry It is commercially used to produce high value breakfast and snack foods based on cereals Such has wheat and corn E.g.:- snack food type noodles(sev), chords or ribbons.

Grinding Mixing/blending

Extrusion cooking

Cooling/drying Coating Packaging

FREEZING TECHNIQUE

HIGH PRESSURE PROCESSING (HPP) High pressure processing is a method of food preservation that involves subjecting food to intense pressures of 3000 to 7000 atmospheres to inactivate most microbial cells and viruses while maintaining the fresh qualities of food products

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.

orld.

WHY PROCESSING ???

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. §E.g..: antioxidants are added to oils to slow or even stop the chemical process that would otherwise result in the oil rapidly becoming rancid. §Other additives are added to food to enhance the taste, texture or appeal of foods, which contribute to the enjoyment of eating.

FUNCTIONS OF ADDITIVES Functions

Examples

To preserve food



To increase the nutritional value of food (fortification) To enhance taste of food

To improve the color and appearance of food

sugar in jam  sodium nitrate in sausage  salt in salted vegetables  vinegar in pickled vegetables iron added to bread and cereal  calcium added to milk 

monosodium glutamate (MSG) in instant noodle seasoning  artificial flavorings in milk 

natural coloring in some food  artificial colorings in drinks and processed food 

CONVENIENCE FOOD : THE GOVT . PERSPECTIVE

the first 10 years for new units.. Standards of Weights and Measures Act, 1976 and R health and safety. The Act determines the responsibility of packaging for spreading in . This is a comprehensive set of recommendation that encompasses all the aspects of f

COMMON PACKAGING PRACTICES Push-open for one handed dispensing Easy to tear laser etched pouches

Reclosable opening containers with spoon for measurement Beverage carton

Flip-top cap for easy dispensing

COMMON PACKAGING PRACTICES ( contd …)

Self heating coffee can; Pull the tag, coffee heats up automatical

Ready to use / microwavable packs Squeezable Tea bag

IMPORTANCE OF LABELLING Food labels help us to make wise decisions and prepare healthier dishes !!!

expiry date

manufacturer’s details

manufactured date

net weight or volume

Information Information on on food food labels labels ingredients list

brand name

Certification

nutrition information panel (NIP)

CONVENIENCE FOOD MARKET : THE CURRENT SCENARIO The production of convenience food is about 22500 MT per annum The convenience food market has grown from 6 crore in 1998 to 300 crore in 2008 and expected to grow to about 2900 crore by 2015 According to FICCI’S Food and Beverage Survey, the convenience food sector is growing at the rate of 20% annually.

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Ravi Naware, Divisional Chief Executive, ITC Ltd - Foods Business provides an overview of the RTE sector to Nandita Vijay. Excerpts:

CONVENIENCE FOODS : THE PROS AND CONS THE PROS

skills. to strict regulation and controls. Properly stored ready-to-use products are bacteriolo l loss of precooked products. No more vitamins or minerals are lost than in the home k foods are frozen immediately after harvesting.

THE CONS

ore important to use correspondingly treated salt for self-prepared foods. ntaminates ready-to-eat food products during processing and packaging. These microb e enhancers) must study the labels very carefully.

NEWS BUL LETIN

NE (BOPP) INCRESASES SHELF LIFE OF THE PRODUCT BY REGULATING OXYGEN

Y INCREASE OF FOOD

ONVENIENCE FOOD. CO. ROLLED OUT SANDWICH).

HAS ROLLED OUT MAGGI MULTI-USE TOMATO SAUSES MEANT TO BE USED AS

FUTURE PROSPECTS Food style and tastes are not very universal and vary quite widely in different regions of the world. This implies that the meal manufacturers will need to continue to research local tastes carefully. Offer a complete staple Indian diet to its consumers. The significant challenge is in offering RTE meals to include all spicebased culinary products Opportunities exists in improving the efficiency levels to reduce the current losses and wastage in the complete food chain at every stage. The marketing strategies should involve demonstration and sampling at exhibitions, Packaging upgradation, both in terms of functionality and aesthetics, and characterising recent trends in the industry, is needed.

HOW CAN WE OVERCOME ……..

Communication, Training & Technology Transfer

Food & Health

Food Quality & Manufacturing Food Safety

Food & Consumer

Food Chain Management

Sustainable Food Production

THAT ’ S ALL FOLKS ! ANY QUERIES??? THANK YOU