ABHISHEK GOYAL
Convenient with
conveniencePresents on…
CONVENIENCE FOODFORKING-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.
The need of frontline military soldiers for nutritious food, with an assured long Shelf-life was the impulse and inspiration for the development and fine tuning of the retorting process. RTE packs were adopted as the US department of Defense combat ration in 1975. A large-scale production test began in 1978 with delivery in 1981. It was known as Meals Ready to eat in those times. MRE I (1981) was the first date of pack.Though it was extensively used by the defense for long time, it has been well accepted by civilians in recent past in the western world. In India, with the establishment of Defense Food Research Laboratory (DFRL) at Mysore in 1961, suitable technologies for development of convenient RTE foods in light weight flexible packages were taken up.
EVOLUTION OF “CONVENIENCE”-IN FOOD
Convenience Foods
Ready to cook
Ready to Eat Food
Ready to Serve
beverages
Frozen Foods
CONVENIENCE FOOD:
CLASSIFICATION
READY TO COOK
Canned UpamaCanned Avial
Coconut BurfeeComposite Breakfast Cereal bar
Emergency / Survival BarHurdle Technology Preserved Fruits
Variety of Retort Pouch Processed Food ProductsReady to eat soy chunk
Intermediate Moisture (IM) FruitsVegetable 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
Freeze dried sweet dishes
TECHNOLOGY USED IN“CONVENIENCING” THE FOOD
1. Extrusion technology
2. High Pressure Processing (HPP)
3. Roasting or Puffing
4. Retort Technology
5. Freezing technology
ROASTING OR PUFFING
Roasting is a simple process and products so obtained have long shelf life. The Enhanced shelf life is because of moisture removal and inactivation of deteriorating enzymesE.G: roasted peanuts ,Taka-Tak (Haldirams),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
-A retort is nothing but a pressure cooker of larger size with a shell diameter of 1-2 meters, it should operate at working pressure of upto 3 bar.- Retort system used in industry can be continuous or the more predominant batch type.- E.g..: khichdi and aloo chholey curry all the products are stable for more than 1 year and can be consumed straight from the pack.
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 industryIt is commercially used to produce high value breakfast and snack foods based on cereals Such has wheat and cornE.g.:- snack food type noodles(sev), chords or ribbons.
Raw material
Homogenising
Grinding
Mixing/blending
Extrusion cooking
Cooling/drying
Coating
Packaging
EXTRUSION TECHNOLOGY
FREEZING TECHNIQUE
HIGH PRESSURE PROCESSING (HPP)
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.
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).
WHY PROCESSING ???
Fruits and vegetables are available all year round all over the world.
Protects food from contamination and spoilage.
Processing makes some food actually mare nutritious.
E.g.. : Lycopene is available more in form of tomato paste or ketchup than in raw tomatoes certain fruits and vegetables are fortified to include certain vitamins(orange juice fortified with vitamin C And cereals fortified with folate)
MISCONCEPTIONS ABOUTADDITIVES 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
Examples
• 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
Functions
To preserve food
To increase the nutritional value of food (fortification)
To enhance taste of food
To improve the color and appearance of food
CONVENIENCE FOOD:THE GOVT. PERSPECTIVE
Indian Government is providing more infrastructure for this sector. Excise duty is now ZERO % on RTE and 100 % tax deduction for the first 10 years for new units.. Standards of Weights and Measures Act, 1976 and Rules, 1977 mainly govern packaging in the RTE food segment in India. Also, the packaging is influenced by the Prevention of Foods Adulteration Act 1955, which determines the ingredients permissible in packaged foods to safeguard consumer health and safety. The Act determines the responsibility of packaging for spreading information and awareness about the product ingredients The Agmark rule provides the benchmark and the quality guidelines to various food products recommendations of the Alimmentarius Commission (WHO/FAO sponsored) referred to as Codex. This is a comprehensive set of recommendation that encompasses all the aspects of foods industry and also sets guidelines for packaged foods Industry including labeling and packaging.
COMMON PACKAGING PRACTICES
Easy to tear laser etched pouches
Composite containers with spoon for measurement
Push-open for one handed dispensing
Flip-top cap for easy dispensing
Reclosable openingBeverage carton
COMMON PACKAGING PRACTICES(contd…)
Squeezable Tea bag
Self heating coffee can; Pull the tag, coffee heats up automatically
Ready to use / microwavable
packs
Information on food labels
Information on food labels
expiry date
manufactured date
ingredients list
brand name
manufacturer’s details
net weight or volume
Certification
nutrition information panel
(NIP)
Food labels help us to make wise decisions and prepare healthier dishes !!!
IMPORTANCE OF LABELLING
CONVENIENCE FOOD MARKET:THE CURRENT SCENARIO
The production of convenience food is about 22500 MT per annumThe convenience food market has grown from 6 crore in 1998 to 300 crore in 2008 and expected to grow to about 2900 crore by 2015According to FICCI’S Food and Beverage Survey, the convenience food sector is growing at the rate of 20% annually.
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%age of consumers who buy RTE
Ravi Naware, Divisional Chief Executive, ITC Ltd - Foods Business provides an overview of the RTE sector to Nandita Vijay. Excerpts:
•These quick and easily-prepared products can save time and require few cooking skills. •The production, storage, and sale of industrially prepared products are subject to strict regulation and controls. Properly stored ready-to-use products are bacteriologically safer than fresh goods. The shelf-life can be extended through additives. •Modern production techniques and preservation methods minimize the nutritional loss of precooked products. No more vitamins or minerals are lost than in the home kitchen. •Frozen vegetables have the same nutritional value as fresh products since these foods are frozen immediately after harvesting.•Prepared foods are already divided into portions.
CONVENIENCE FOODS:THE PROS AND CONS
THE PROS
THE CONS
•Convenience food often contains a lot of fat so that its energy content is also very high. •The fat quality may not be good (animal fats). Products with vegetable fats should preferred. •The salt content is also high. Imported products are usually not prepared with iodized, fluoridated salt. It is therefore important to use correspondingly treated salt for self-prepared foods. •Although, in the growth race, the new technology has shown a major concerning issue, Listeria monocytogenes. It contaminates ready-to-eat food products during processing and packaging. These microbes show rapid growth in retort pouches and causes food poisoning. Ready-to-use products are often very expensive. •People who are allergic or sensitive to certain substances or additives (artificial preservatives, color additives, taste enhancers) must study the labels very carefully.
-INNOVIA FILMS DEVELOPED BIAXIALLY ORIENTED POLYPROPYLENE (BOPP) INCRESASES SHELF LIFE OF THE PRODUCT BY REGULATING OXYGEN AND CARBON DIOXIDE PERMEABILITY
-LAC COATING PRESERVES AND INCREASES SHELF LIFE SPECIALLY INCREASE OF FOOD
-HEINZ PACKAGES INFANT FORMULA WITH CONVENIENCE.
-LACTIC YEAST EXTRACT CLAIMS TO REDUCE SODIUM CONTENT CONVENIENCE FOOD.
-NUTRIENT AND FLAVOUR TO COMPLIMENT CONVENIENCE(KASHI CO. ROLLED OUT SANDWICH).
-SAUCES TO ADD CONVENIENCE, HEALTH AND FLAVOUR(NESTLE HAS ROLLED OUT MAGGI MULTI-USE TOMATO SAUSES MEANT TO BE USED AS A CONDIMENT DURING THE PREPRATION OFCONVENIENT FOODS)
NEWS BULLETIN
FUTURE PROSPECTS
Opportunities exists in improving the efficiency levels to reduce the current losses and wastage in the complete food chain at every stage.
Offer a complete staple Indian diet to its consumers. The significant challenge is in offering RTE meals to include all spice-based culinary products
Packaging upgradation, both in terms of functionality and aesthetics, and characterising recent trends in the industry, is needed.
The marketing strategies should involve demonstration and sampling at exhibitions,
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.
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FoodQuality &
Manufacturing
Food &Health
Food Safety
SustainableFood Production
Food &Consumer
Communication,Training &
Technology Transfer
Food Chain Management
HOW CAN WE OVERCOME……..
THAT’S ALL FOLKS!
ANY QUERIES???
THANK YOU