16 Food & Beverages Processing

Value added Nut Snacks with Heat and Control

As consumer demand for healthy snacks continues to grow, the variety of value added nut snack options will grow due to creation of unique flavours/recipes, coatings and

blends. Just as the Namkeen (traditional savoury snack) industry in South Asia has a multitude of methods and recipes to achieve unique flavours for each brand, nuts also provide an opportunity to offer a unique product that evolves with the changing needs and tastes of snack consumers.

For seasoned, coated, honey-roasted, and blended nut products, Heat and Control builds a complete range of equipment for nut preparation and handling, frying, cooling, glazing, application of seasonings and coatings, conveying, weighing, packaging and inspection.

Oil Roasting (Frying): Oil roasting is a process by which nuts are submerged or covered in hot oil and fried. Roasting accomplishes many tasks including flavour enhancement, shelf stability (1 to 1.5% finished moisture) and also destroys microbes such as Salmonella. In almonds for example, 2 minutes at 260°F (127° C) is required to destroy microbes.

Basic frying principles can apply to most nut varieties: peanuts, almonds, cashews, pecans,

walnuts, brazil nuts and sunflower seeds. Certain nut types, such as Macadamias, need to be handled with care. They are high cost and are more fragile. They also have a delicate flavour and it is necessary to fry them in very high quality oil.

Frying time and temperature is critical as the period between adequately cooked and burnt, is quite short. This varies depending on the nut variety, hence can only be established by testing and experience. Product feed to roaster is critical in order to achieve a consistent production rate

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Coated Peanuts

Clog Free™ Spray Coating – Spray Dynamics®

Oil type or blend is also important for flavour

development and is often a brand’s secret recipe. Typical oils include canola, safflower, sunflower, peanut and various

hydrogenated blends

PROcESSing TEcHnOLOgy

and uniform product depth. It is also important to remove any debris before nuts enter the roaster.

Oil type or blend is also important for flavour development and is often a brand’s secret recipe. Typical oils include canola, safflower, sunflower, peanut and various hydrogenated blends. If oil solidifies at room temperature, all piping and tanks (especially “low lying”) must be heat traced (steam or electrical).

Various processes can take place prior to oil roasting that impart a specific mouth-feel, taste and flavour experience. Examples include brine soaking, coating and drying. If nuts are dry roasted prior to coating, the frying will be required to cook the coating only.

Dry Roasting: A dry roast involves processing by means of hot air and there seems to be a tendency to use this method to reduce oil content. Entry level processors use forced air or semi industrial type convection ovens with nuts in a single layer and stirred regularly to avoid surface burning. Temperatures vary between 110 - 180 degrees C for 15 – 20 minutes, whereas larger volumes are done in custom designed drying ovens.

Seasoning + coating: This is where the uniqueness of a nut snack comes into play and has the potential to position a product as a premium snack. Seasoning nuts with salt, water or a mix of spices can be done on its own or additional to a batter coating. Exotic flavour recipes are used as a means of achieving premium price point or appealing to specific taste profiles in markets around the globe.

The application of glazing oil, water, salt, spice based seasonings, sugar, dough, chocolate, yoghurt and batters gives personality to the product. Flavour and especially colour can be added to the base formulation with frying or drying temperatures enhancing the flavour profile. Colour is also added to the base flavour mix to help with sight appeal.

Coating and seasoning application can be done either in the kitchen, in the packaging room or on a belt along the line. In-kitchen seasoning can occur directly after the dry roaster OR after the cooling process and before transferring into the packaging room. On-machine seasoning (OMS) occurs in the packaging room, directly before the product goes into the weigher and bag maker.

Dry Seasoning: Dry season application of nuts can be complex as oil tack (stick) is required for adhesion of the dry seasoning. In many cases this requires a water or oil application before the dry application. A lot depends on the roaster type (oil or dry). For example if the nut is dry roasted then a two stage, oil plus dry or salt application, is required to achieve adhesion. For a coating such as Tamari or brine, a water application plus dry is applied after a dry roaster, with the cooler system turned off. If an oil roaster is used then dry seasoning or salting will occur after the fryer. Consultation with Heat and Control seasoning systems experts is recommended to achieve the best adhesion and coverage of dry seasoning application.

Batter coating: An example of batter coating is seen in the Indian snack category, Namkeen. Often peanuts

are coated with a batter made from Besan Flour (chick pea flour) and spices before going into the fryer. For this market the key is to maintain the traditional taste and texture of a handmade product in a continuous system. A specially designed vibratory feeder singulates the product and feeds it into a curtain of batter.

This ensures that the product is presented to the batter curtain in a single file hence reducing the risk of getting doubles or married product. The batter curtain has a counter flow which ensures that the product is fully encapsulated before being placed into the fryer for cooking. These features ensure a premium coated product is produced with minimal wastage.

Honey coating:Honey coatings apply a viscous honey solution that is sprayed into the infeed end of the tumble drum. This is followed by sugar/salt to dry the slurry at the discharge end of the drum.

Brine and Starch coating: Normally a water-based coating and is done directly after the dry roaster and before the cooler. The heat of the nut evaporates the water in the coating leaving a nicely coated nut. Dry seasoning can be added when using a starch and water combination.

Dough coating: Typically quite thick and utilise cracker and dough based ingredients to achieve a thick enrobing type coating on the nut. In some cases, raw skin on peanuts is used. The flavour the skin imparts provides a unique taste and also helps the coating better adhere to the nut as opposed to a “naked” nut. Such examples of these are:

Blending: Blending of nuts, fruits, candy, and other products provides another opportunity to create innovative products such as Bhujia or trail mix. Accurate blending systems are able to mix multiple products into proportionally even blends, that don’t stratify or separate before they reach the packaging station. The key is to maintain the blend so that the consumer will get the variety and proportions they expect.

For more information on our products, contact info@heatandcontrol.com, or visit our website www.heatandcontrol.com or our LinkedIn page. Or visit the team at Foodpro, 28 - 30 August 2015. Booth 155, Chennai Trade Centre, India.

Centrifugal Batch Coater – Spray Dynamics®

www.foodnbeveragesprocessing.com 17

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28 Food & Beverages Processing

Digi-Sense from Cole-Parmer Expands its Line of Precision Measurement Instruments

Mumbai, May 2015: Cole-Parmer, a global leader with more than 55 years of experience in fluid handling, electrochemistry, laboratory equipment and

supplies, expanded its Digi-Sense™ line of precision measurement instruments.

Digi-Sense, known for accuracy, durability, and reliability, has introduced several new instruments for convenient temperature measurement, equipment testing, and inspection. The “Be Sense-ible™” line from Cole-Parmer contains a full range of environmental and temperature instruments that includes thermocouple meters, thermistor meters, RTD meters and infrared thermometers—many with NIST-traceable calibration already completed and ready to use upon arrival. The new items include:

•Digi-Sense® Precalibrated Humidity andTemperature Indicator monitors humidity levels and displays temperature and time as well. The Indicator contains a unique environmental comfort indicator.

•Digi-Sense® Precalibrated PocketThermometers in large head, pen style, and folding probe types take fast and accurate temperature measurements anywhere.

•Digi-Sense™PrecalibratedPocket-SizeMoistureMeter measures the moisture level in wood products and hardened materials with one-handed operation.

•Digi-Sense™ Precalibrated Digital Contact/Photo Tachometer ensures equipment is in optimal operating condition, eliminating costly repairs.

•Digi-Sense™ Borescope and Video Borescopeare ideal for inspecting ductwork, wiring, piping, vehicles, and other hard-to-reach areas.

To view the full line of Digi-Sense products, go to ColeParmer.in/Digi-Sense. For more information or help in selecting a product for a specific application, call 022-61394444, or e-mail at response@coleparmer.in.

About Cole-Parmer: With more than 55 years of experience, Cole-Parmer is a global leader in supplying fluid handling, life science, and general laboratory products, instrumentation, and equipment to the Biotech, Chemical, Academics, Environmental, Food, Industrial Manufacturing, and Print industries. Offering a wide selection of products and instrumentation, Cole-Parmer works with R&D, pilot plant and production, specializing in providing scale-up assistance. With a mix of proprietary products and strategic partnering with

leading manufacturers, Cole-Parmer’s business is highly diversified across a spectrum of products, consumables, services and solutions.

For more details, please contact:Ms. Vinita SinghCole-Parmer India Pvt. Ltd.Tel: +91-22-61394444 / 4410vinita.singh@coleparmer.in www.coleparmer.in

With more than 55 years of experience, Cole-Parmer is a global leader in supplying fluid handling, life science, and general laboratory products, instrumentation, and equipment to the Biotech, Chemical, Academics, Environmental, Food, Industrial Manufacturing, and Print industries

30 Food & Beverages Processing

BAkERy SPEciAL SEgEMEnT

Indian Bakery Industry

An Overview

industry ScenarioBakery industry in India today has an important place in the industrial map of the country. Bakery products are an item of mass consumption in view of its low price and high nutrient value. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses. The sector, typically, constitutes cakes, breads and biscuits.

The per capita consumption of bakery products in India, as it stands today, is one to two kg per annum, which is comparatively lower than the advanced countries where consumption is between 10 to 50 kg per annum. The growth rate of bakery products has been tremendous in the both urban and rural areas. The sector has indicated promising growth prospects and has been making rapid progress.

According to report by Research and Markets, the bakery industry has achieved third position in generating revenue among the processed food sector. The market size for the industry is pegged at US$ 4.7 billion in 2010 and is expected reach US$7.6 billion by 2015. It also mentions that the shining star of the sector remains the biscuits industry, which

is expected to outperform the growth of the sector overall.

After entry of Pizza and Burgers’ MNCs in the country, people are changing their tastes also. Today, they are not restricting to bread, cake and biscuits but to other bakery products also. The consumers are increasingly going for newer options with respect to bakery products. With the ventures of few companies like Britannia, Biskfarm, and Morish etc. competition has increased. Also, the Indian market is witnessing the proliferation of bakery café chains in the form of Barista, Café Coffee & Monginis etc. Armed with better technology, know-how and novel ideas, these foreign companies have made rapid inroads into the lucrative market within a very short span of time. Though the demand for bakery products in India has always been on the rise, there is clearly a lack of awareness and the will to break new ground, which has helped global players to gain brownie points while exploring the market in India.

The unorganized sector accounts for about half of the total biscuit production estimated at 1.5 million tonnes. It also accounts for 85 per cent of the total bread production and around 90 per cent of the other bakery products estimated at 0.6 million tonnes. The last includes pastries, cakes, buns, rusks and others.

Bakery segment has increased matured to a great extent, recently. This tremendous growth has happened due to two reasons. Firstly, due to the availability of better ingredients from chocolate, toppings, fillings, flavours etc. Secondly, education abroad has brought in many new players striving to

produce products of international standard rather than products of mediocre quality. Number of players is increasing slowly. More and more people are starting to take this up as a profession from the house, after doing short/long courses.

Trends, innovation & growth in indian Bakery industry: Like many industries, retail bakeries see rising costs in fuel, health care, and other expenditures cut into their bottom line and increase the cost of doing business. However, there has been an uptick in demand, including trends such as cupcake stores and gluten-free baked goods. Despite economic worries, the industry is expanding its customer base while other food service sectors continue to suffer. Consumers are now willing to spend moderately and demand high quality for their dollar; an equation for which retail bakeries are a solution. The most promising sector for the retail baking is cakes. Wedding cakes in particular are gaining ground as the economy rebounds.

By Kanika Banga

According to report by Research and Markets, the bakery industry has

achieved third position in generating revenue among the processed food

sector. The market size for the industry is pegged at US$ 4.7 billion

in 2010 and is expected reach US$7.6 billion by 2015

34 Food & Beverages Processing

Baking : A science or an Art

Many discussions have prevailed under this title “an Art or a Science”, here comes one more. When we see baked products whether its cookies, dry cakes,

muffins, doughnuts, variety of breads, as a consumer we thinks it’s an Art , chef must have prepared it with full attention , bringing his artistic skills into a solid form. Though no one can take the artistic credit from the chef, but overlooking the part played by a variety of ingredients involved will be injustice. There is a very complex chemistry involved behind this creation.

Baking being the oldest of Food processing technique has evolved enormously with the changing time and always surprised us with new variety of products and how we can forget the mouthwatering taste of such products. Isn’t it surprising that with the shuffling of same ingredients one can make new product in each trial. After decades of researches, curious men have studied deeply the characteristic properties and behavior of all ingredients involved. They broke down each and every single component of these , and not to be surprised but each component have a different functional property which varies as per their reactions with master players like water and heat. Now, it is understandable that how even a minute change can result to great variance. So, Baking is a science with very specific rules and proportionate roles of ingredients with respect to each other.

Let us understand the Chemistry of Baking, after all

its not just an Art , but an Artistic Science.

cOMMOn ingREDiEnTSAll baking is based around the use of wheat flour , but many other ingredients are also used, each of which has different effects on the final product. The commonest of these are listed here:-

FlourThe word flour refers to the powder obtained from grinding a cereal grain. All flours are composed largely from starch and protein, but wheat flour is distinctive in that it has very high levels of a class of proteins known collectively as gluten (8 - 14%). When dough is made from wheat flour and water, the gluten develops into a thick, cohesive, elastic mass. When placed in an oven, it puffs up to many times it original volume and sets with a light, airy texture. This characteristic enables gluten to provide the structure in baked goods, cakes and bread. In the network of gluten the starch granules are embedded rather like a system of bricks in mortar. The characteristic and general quality of the flour depends on:

• The wheat variety and conditions under whichthe wheat has grown. This affects the quality and quantity of gluten in the grain.•Themillingprocess.Thisdeterminesthedegreeof separation of the bran and endosperm, as well as the particle size of the flour, an important factor in cake flour.•Additivesandspecialtreatmentsusedbythemiller

to produce flour mixes with special characteristics.

The best cakes are obtained from a low-protein flour (7-9%) which is soft and gives tender cakes; a clean flour, which is free of bran and wheat germ); a flour with small, even particle size and little starch damage, which will blend easily and give a smooth cake batter. For cakes which contain a higher proportion of sugar than normal, the flour must be chlorinated. Good milling can help to achieve these characteristics, but obviously only if the wheat is already of the appropriate quality.

yeastYeast is made up of many tiny, single-celled plants, which grow by budding, each bud breaking away from the parent cell and forming new buds. The conditions required for growth are warmth (optimum 25-30oC), moisture and food (starch plus a small amount of

sugar). Refrigeration slows down the growth so that yeast can be kept for a limited period of time. When the yeast is used, the conditions and the utensils should be kept lukewarm to obtain the best results. As soon as the yeast has been added to the dough or batter, the yeast begins to feed on the starch in the mixture, forming sugar, alcohol and carbon dioxide. The bubbles of CO2 cause the dough to expand (“rise”). The dough must be “kneaded” thoroughly to distribute the bubbles evenly and then left to rise again, usually to about double its original volume. If the mixture is left too long, acid produced by the

By Yogesh Gautam

BAkERy SPEciAL SEgEMEnT

www.foodnbeveragesprocessing.com 35

oxidation of the alcohol causes the product to taste sour.

SugarSugar is most commonly thought of as a sweetener, but in baked goods it is also involved in several other processes. Sugar undergoes a series of complex browning reactions above 160oC, and the products of these form the brown crust of many baked goods. The reactions are known as Maillard reactions, and are essentially amino acid-catalysed caramelisation reactions in which a sugar aldehyde or ketone is converted to an unsaturated aldehyde or ketone:

storage, it would seem to be an excellent agent for the production of CO2. The above equation, however, also illustrates the disadvantages of the material. When used on its own, only half the available CO2 is released and, more seriously, the sodium carbonate produced is strongly alkaline and gives the baked product a bitter, “soapy” taste and a yellow colour. The digestion of such products also tends to be somewhere between embarrassing and traumatic, since the Na2CO3 reacts with the HCl in the stomach to produce the other half of the available CO2. For the above reasons, it must be stressed that sodium bicarbonate is very rarely used on its own,

EggThe egg in a mixture usually has one of two functions. Beaten egg white is used, like baking powder, to give the dough a light, airy texture. This is achieved because egg white (albumin) contains lecithin, a protein which lines the outside of the air bubbles created when the egg was beaten and so prevents them from collapsing during baking. In unbeaten whole eggs the lecithin acts as a binder, holding the cake together. In addition eggs can be used as emulsifiers, moisteners (instead of simply adding water) and, nutritionally, as a source of fat and all the essential amino acids. When egg is used as a glaze it also acts as a source of protein for the Maillard reaction (see sugar section above).

SaltSalt is added to enhance the flavour of cakes and breads and to “toughen up” the soft mixture of fat and sugar.

It will be obvious from the article that chemistry employed in baking will always be challenged by the variability of the raw materials and the applicability of the product possibilities. Changing tastes and fashions demand the constant development of new and different products. Changing Health and Hygiene regulations also demand improvement in products and manufacturing processes.

In urban centres the need to produce large amounts of bread, buns, rolls etc. has led to the advent of mechanical dough development production. New combinations of ingredients appropriate to this process have needed to be developed, e.g. flour which has a high tolerance to mixing and higher-producing strains of yeast as 50% more yeast is required. However, these problems have been overcome, and a wide variety of commercial breads are available. These have much more consistent quality than is possible with hand-made bread and better crumb softness, keeping quality and strength.

Here it has been concluded that by employing chemistry of ingredients, zeal to keep evolving and desire to keep surprising human race with the creativity in developing products.

Yogesh Gautam Lead Auditor FSMS yogeshgtm2@gmail.com

In addition, 0.5 - 0.75% w/w of sugar increases the rate of fermentation for fermented goods (i.e. breads) by giving the yeast more sugar to work on. In non-fermented goods such as biscuits, large quantities of sugar can be added. This improves the keeping quality of the biscuits as well as sweetening them.

The sugar usually used is pure sucrose as castor sugar, or icing sugar. Occasionally impure forms such as golden syrup, honey and brown sugar are used to give the baking a particular flavour.

Ascorbic acid (vitamin c)It has been established from many experiments that the addition of a small amount (up to 100ppm) of vitamin C also shortens the time needed for the dough to mature. This is because ascorbic acid catalyses the gluten crosslinking reactions to form a more extensible, elastic, strong network.

Baking soda (naHcO3)Sodium bicarbonate has the property of releasing CO2 when it is heated: 2NaHCO3 → Na2CO3 + H2O + CO2

Since the material is relatively cheap and stable to

but generally mixed with some acidic material such as cream of tartar, honey, cocoa or golden syrup . To avoid an imbalance between the acidic and basic materials, i.e. an incorrect pH, baking powder is more commonly used.

Baking powderBaking powder is essentially a mixture of NaHCO3 and a weak solid acid or acid salt. When

the mixture dissolves in water and the temperature is raised, CO2 is released according to the equation:

NaHCO3 + H+ (from the acid) → Na+ + H2O + CO2

Baking powder is a very widely used ingredient in cooking and baking such things as buns, fruit loaves, pastries, cakes, pies, biscuits, omelets, some savouries and some puddings.

Self-raising flour has also become popular in recent years. This is merely a high grade flour to which baking soda and a suitable acid (such as cream of tartar) have already been added, the proportions being equivalent to one raised teaspoon of baking powder to one cup of flour.

BAkERy SPEciAL SEgEMEnT

36 Food & Beverages Processing

Coconut Flour & its Benefits

Coconut flour is gluten free “flour” that is essentially dried coconut in powdered form. It is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids

are ground into a very fine, flour-like powder. The flour is popular for gluten free and low-carb baking, since it is low in carbohydrates and very high in fiber.

Coconut flour does have a coconut scent and will impart a coconut flavor to baked goods, especially baked goods that don’t include any other strongly flavored ingredients, such as spices or cocoa powder. This can be a bonus for coconut fans, but might be a negative for people who don’t particularly like the flavor of coconut.

For people with celiac disease, gluten intolerance or digestive problems, making the switch to gluten-free foods is crucial to achieve lasting health. The trouble is it`s rarely easy. Once you start banning wheat and other gluten grains from your diet, suddenly they seem to be everywhere! But you don`t have to give up your favourite baked goods

if you`re going gluten-free. Instead, try making your own delectable gluten-free foods at home with coconut flour.

Where to Use coconut FlourCoconut flour is surprisingly light and airy. It makes a fine pancake, muffin or pound cake. In fact, baked goods usually turn out exceptionally well with coconut flour if you make the right adjustments. Many people find that coconut flour tastes much more appealing than typical whole grain flours.

This tropical flour also absorbs liquid very efficiently, making it an excellent thickening agent in soups, stews, gravies and casseroles. A little goes a long way, and it lends a more pleasant texture than traditional flour or cornstarch.

How to Bake with coconut FlourCoconut flour can seamlessly substitute up to about one third of the flour in most standard recipes. Because the fiber in coconut flour absorbs a lot of liquid, you`ll generally want to add an equal amount of additional liquid to your recipe along with the coconut flour.

First and foremost, coconut flour is gluten-free. Gluten is a protein in certain grains like wheat and barley that can cause problems in those who have trouble digesting it properly. Symptoms related to gluten intolerance include fatigue, depression, weight gain, and digestive upsets.

Coconut flour is also very high in fiber. It has more than double the fiber of whole wheat flour and five times as much as brown rice flour! Fiber is essential for regulating blood sugar response, improving digestive regularity, and the production of important metabolism-boosting fats like butyric acid. Cooking with coconut flour makes it easy to increase your daily intake of fiber.

Coconut flour also contains the fats that made coconut oil famous: medium chain triglycerides. These protective fats are antiviral, antimicrobial and antifungal. As an added bonus, medium chain triglycerides have also been shown to boost the metabolism.

Because it`s full of fiber and low in digestible carbohydrates, coconut flour has a more gentle impact on blood glucose. If you`re concerned about your blood sugar levels, coconut flour can be a great alternative to traditional flours.

coconut Flour Benefits

If you want to switch completely over to coconut flour, you`ll have to do a little recipe tweaking. Since coconut flour has no gluten, it doesn`t rise or gel together like wheat flour. The easy solution for this is to use one egg per ounce of coconut flour in a recipe. So if your recipe calls for a cup of coconut flour you will use eight eggs. To get the best results, it`s best to find recipes that were designed for coconut flour. Since it`s becoming such a popular baking product, coconut flour recipes are getting easier to find.

Coconut flour has a long shelf life--up to a year in the refrigerator or freezer. But once you get the hang of cooking with it, it`s doubtful coconut flour will be sitting in your kitchen untouched for that long! With a little practice, cooking with coconut flour can make gluten-free living quite enjoyable.

BAkERy SPEciAL SEgEMEnT

PAckAging TEcHnOLOgy

Disposable Food Packaging

Today, disposable food packaging containers have gained wide acceptance all over the world because of their extensive applicability in varied industries and households. When catering for

functions, such as birthday party, anniversary, wedding or business conference, use of disposable containers makes great sense. Further, disposable plates, bowls, cups and other types of food container provide an option of eating away from home without disturbing the nutritional value of eatables. World’s major food and beverage industries prefer the disposable packaging to avoid washing trouble.

Presently, many major industries are heavily depended on disposable packaging for supplying their food products to the customers. The market of disposable plastic containers is rapidly growing particularly in coffee shops, restaurants, hotels, households, institutions, offices and hospitals. This growing importance has led to improvement in techniques for producing attractive and hygienic products. Attractive packaging is not the only point being focused, but the hygienic aspect is also given priority.

Industries utilizing Disposable Food packaging are as follows:• Railways/railwaycanteens• AirlineandShippingIndustry• Icecreammanufacturers• Hotelsandcanteens• Fruitjuicemakers

• Jam,JellyandKetchupmanufacturers• Picklemanufacturers• Fastfoodmanufacturers• Dairyindustries• Processedfoodindustries• Selfvendingmachines• Mineralwaterindustries• Pharmaceuticalindustries• Detergentindustries

Benefits of using Disposable Food packagingSome major advantages of using Disposable Food Packaging are as follows:

1. Sanitation and Health AdvantageUsage of disposable food service packaging is a great step towards preventing food-borne diseases. As they are used only once thus these products significantly lower the food contamination and spread of diseases.

Disposable packaging is apt for the establishments where proper cleaning & sanitizing facilities for kitchenware and tableware are not available. U.S. Food & Drug Administration spells out that “in situations where reusing multiuse items can cause food borne illness to consumers, disposable packaging must be used”

2. Water & Energy SavingsThe industrial size dishwashing units used by the restaurants consume approximately 7 gallons of

150 degree F to 180 degree F water per minute. From these figures we can easily calculate that gallons of water & energy are being used by the restaurants and households for washing utensils every day across the world. In such case, concept of disposable food containers should be widely adopted to save the precious water and energy resource.

3. Prevents Food SpoilageThe disposable food packaging is insulated which helps in keeping the food hot for a long period of time. Thus, chances for food getting tossed because of inadequate temperature or food spoilage get decrease to a great extent.

4. convenienceThe convenience while using disposable containers at no added cost is very important. Many food packaging are washed out and used over & over again in the households for leftover storage. They are microwave safe also that facilitates convenience in further home reuse.

5. Worker SafetySingle-use (disposable) food service packaging is very light weight which lowers the risk of worker accidents like back pain. Further, the risks of scratches and cuts that can cause due to usage of glassware and chipped permanent items also get decreases by many folds. Establishments must adopt disposable packaging to provide a safe working environment to their workers.

Disposable food packaging is also an appropriate choice for the people who are concerned about the environment. Such packaging helps in reducing human impact on the environment to a great extent. The materials used in manufacturing such containers are easy to recycle, thus do not put strain on the natural resources. Adopt them, enjoy the freedom and save the environment.

Consumers are continually changing the way they view, interact with and discard packaging.Whether you’re a manufacturer or a product marketer, you know how important it is to keep upwith packaging market trends and reflect the changing needs of the consumer in your products.

46 Food & Beverages Processing

PAckAging TEcHnOLOgy

Nichrome Wins the Prestigious PACMACHINE 2014 award for its High-Speed Oil Packing Machine

Nichrome has won the prestigious PACMACHINE award yet again. This award is conferred by the Indian Institute of Packaging for new development and excellence in the

Packaging Sector. Nichrome has consistently won the Pacmachine awards since its inception in 1994.

The IIP has selected Nichrome’sFipack Servo SMD machine for Oil for the 2014 Pacmachine award.

nichrome’s Filpack Servo SMD for Oil – High Speed, Accurate and HygienicThis is the only Double head machine in the market with an output of 100 packs/min. It saves the Manpower cost as only a single operator is required for double output. This machine is PLC Controlled, Servo driven and is equipped with operator friendly touch screen. It has Motorized Web Tracking, Jumbo film roll Trolley and is capable to run on 320 mm web width as compared to existing 325mm

web width. These machine have been successfully installed and running at regular production at many of the leading oil manufacturers such as Cargill India, Kallesuwari, Wilmar Group, Kamani Oil Industries, Liberty Oil Mills, M.K. Agrotech, Nataraj Oil Mills, PGEO Edible Oils, Swastik Oils, Kanpur Edible, Narayani Oils and many more.This Filpack Servo SMD can pack Edible oils, Ghee, Vanaspati and also a variety of viscous products such as Tomato puree, Mango pulp, Fresh cream, Shrikhand, Mayonnaise and many more.

Nichrome also offers Integrated Project Solution for handling and packing of Oil.

‘nichrome’the pioneer and leader in VFFS packaging since 1977, has been the packaging partner of the food and non-food manufacturing companies, by supplying packaging machines designed to meet their exact needs for over three decades, With over 5000 installations in 40

countries worldwide, Nichrome is considered as the reliable partner in Packaging by its customers. Along with VFFS range for solids, liquids and powders, Nichrome also offers VFFS Multilane technology with technical collaboration with ProdoPak, USA and HFFS packaging machines with technical collaboration with TOTPACK, Spain for Dairy, Food, Cosmetics, Pharma and chemicals.

For more details, Contact marketing@nichrome.com www.nichrome.com

56 Food & Beverages Processing

ingREDiEnTS & ADDiTiVES

Kale has become increasingly popular in recent times as more people not only discover its delicious flavor but also learn more about the many health benefits it can bring. And more evidence shows that one of these benefits is a reduced risk of cancer development.

Cancer remains a serious threat to human health and is one of the top 10 killers in the United States and other countries around the world. Kale, however, has been shown to be able to strengthen the immune system and also stop the conversion of some lesions into cancerous cells; studies have shown this to be the case for oral, colorectal, breast, prostate, kidney and esophageal cancers, some of the most common forms of the cancer in existence.

kale’s active ingredients deactivate cancer cells :Kale’s anticancer properties are derived largely from its collection of active compounds, including indoles like I3C and isothiocyanates. These isothiocyanates are derived from the glucosinolates which kale is rich in and were first observed to have anticancer properties by Chinese researchers, who later published their results in the distinguished journal Nature. In that study, these compounds were shown to be able to deactivate carcinogenic cells and increase the body’s ability to detoxify and remove them from the body. This study has since spurred others that have also taken a look at myriad effects that kale can have on reducing cancer risk.

kale and igA :Immunoglobulin A (IgA), plays an important role in the body’s immune system, as it is responsible for supporting the healthy function of the mucosal lining of the genitourinary, respiratory and gastrointestinal tracts, all of which are very important as a first-line defence against invading pathogens. If IgA is weak, the musical lining is more likely to be invaded by bacteria, viruses or other disease-causing agents, and these can then enter the bloodstream and compromise the cells, leading to atypical cellular division and possibly paving the way for cancer. Kale’s active compounds are able to support IgA and therefore the overall health of the body.

In short, then, if someone is interested in kale as a dietary means of reducing cancer risk, then eating it in fresh in salads or steaming it is an excellent way of incorporating it into one’s diet. If the kale is tossed in a little coconut oil and raw minced garlic is added, these healthful foods will will enhance the

natural anti-cancer benefits that keep the body free from this serious disease.

So consider adding kale to salads, soups, casseroles or other dishes to increase overall intake of this amazing vegetable. Its active ingredients will help strengthen the body’s own natural defences against cancer and other chronic conditions and will give an array of other health benefits in the process. It has really earned its status as one of the greatest of the superfoods.

Source : naturalnews.com

Kale’s active ingredients

fight cancer