Sei sulla pagina 1di 31

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 Grinding


high-temperature-short time, Versatile food
operation that converts agricultural Mixing/blending
commodities, usually in granular and powdered
form, into fully cooked products.
Extrusion cooking

Extrusion technology has important uses in


dairy, bakery and confectionary industry Cooling/drying
It is commercially used to produce high value
breakfast and snack foods based on cereals Coating
Such has wheat and corn
E.g.:- snack food type noodles(sev), chords or Packaging
ribbons.
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.
WHY
PROCESSING ???
orld.

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 
sugar in jam

sodium nitrate in sausage

salt in salted vegetables

vinegar in pickled vegetables

To increase the nutritional value 


iron added to bread and cereal
of food (fortification)

calcium added to milk

To enhance taste of food 


monosodium glutamate (MSG) in instant noodle
seasoning

artificial flavorings in milk
To improve the color and 
natural coloring in some food
appearance of 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 Flip-top cap for easy dispensing
Easy to tear laser etched pouches

Reclosable opening
containers with spoon for measurement
Beverage carton
COMMON PACKAGING PRACTICES
( contd …)

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

Ready to use / microwavable


Squeezable Tea bag packs
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

Certification
ingredients list

brand name 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.

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 spice-
based 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
Food &
Quality &
Health
Manufacturing
Food Safety

-
Food &
Consumer Sustainable
Food Production

Food Chain Management


THAT ’ S ALL FOLKS !

ANY QUERIES???

THANK YOU