ABHISHEK GOYAL

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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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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