Convenience Food

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ABHISHEK

GOYAL

Convenient with

convenience

…

P r es e nt s o n

…

P r es e nt s o n

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CONVENIENCE FOOD

-FORKING IN T0 AN EASY

LIFESTYLE

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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.

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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.

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:

CONVENIENCE FOOD

:

CONVENIENCE FOOD

CLASSIFICATION

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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

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-READY TO EAT FOOD

§

Breakfast cereals

§

Biscuits

§

Potato chips

§

Canned fruit

§

Tuna

§

Pickled vegetables

§

Ready to eat soy chunk

§

Intermediate Moisture (IM)

Fruits

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-READY TO SERVE BEVERAGES

§

Juices

§

Squashes

§

Purees

§

Soft Drinks

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Packaged Milk

§

Lemonade

§

Fruit Beverages

§

Energy Drinks

§

Alcoholic Beverages

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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

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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

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ROASTING OR

PUFFING

.

Roasting is a simple process and products so obtained have long shelf life

.

The Enhanced shelf life is because of

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 enzymes

. :

,

-

(

),

,

E G roasted peanuts Taka Tak Haldirams kurkure etc

. :

,

-

(

),

,

E G roasted peanuts Taka Tak Haldirams kurkure etc

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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.

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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.

Raw material Homogenising Grinding / Mixing blending Extrusion cooking / Cooling drying Coating Packaging

EXTRUSION TECHNOLOGY

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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).

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WHY

PROCESSING ???

Ø

Fruits and vegetables are available all year round all over the world.

Ø

Protects food from contamination and spoilage.

Ø

Processing makes some food actually mare nutritious.

Ø

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)

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MISCONCEPTIONS

ABOUT

_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.

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FUNCTIONS OF ADDITIVES

Examples 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

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

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:

CONVENIENCE FOOD

:

CONVENIENCE FOOD

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THE GOVT PERSPECTIVE

.

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.

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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 opening Beverage carton

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COMMON PACKAGING PRACTICES

(

contd

…)

(

contd

…)

Squeezable Tea bag

; ,

Self heating coffee can Pull the tag coffee heats up automatically

/

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Information on food Information on food labels labels Information on food Information on food labels 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 !!!

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CONVENIENCE FOOD MARKET

:

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

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•_{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.}

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CONVENIENCE FOODS

:

CONVENIENCE FOODS

THE PROS AND CONS

THE

PROS

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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.}

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-_{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

NEWS BULLETIN

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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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