Newsletter | Tech-Knowledge March 2024 Issue 08 | PMG Engineering

Tech-Knowledge March 2024 Issue 08

"Food surveillance typically refers to the monitoring, tracking, and analysis of food-related data for the purpose of ensuring food safety, quality, and security. Food surveillance typically refers to the monitoring, tracking, and analysis of food-related data for the purpose of ensuring food safety, quality, and security.

www.pmg.engineering Vol .03-Issue .08-March 2024 TECH-KNOWLEDGE The Official PMG Engineering Newsletter FOOD & BEVERAGE INDUSTRY ENGINEERING & DESIGN SCIENCE & TECHNOLOGY A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .08-March 2024 CONTENTS 1. WHITE PAPER A. Food Surveillance B. Shelf life of Foods 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 2-5 6-7 8 9-12 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .08-March 2024 FOOD SURVEILLANCE Introduction Need for Food Surveillance retail A Food Surveillance Program helps control and prevent food hazards. It is a critical component of the food safety assurance programs and intends to evaluate the safety in our food supply. levels Inspectors of the statutory bodies take samples at for and import, wholesale, microbiological, chemical, and radiation testing. Microbiological testing covers both bacteria and viruses, while chemical testing includes natural toxins, food additives, and contaminants, while radiation testing detects any harmful radioactive substances. Surveillance refers to a specific extension of monitoring where obtained information is utilized threshold values to related to disease status have been crossed. take measures if certain levels and A surveillance system can be meaningful only if it provides information to make decisions concerning the nutrition requirements of the community, state In addition to providing data for or country. research food surveillance system helps governments safeguard the population’s nutritional It the current further provides key situation and trends about the occurrence and spread of human pathogens in the food production chain. requirements. insights on purposes, academic a in changes food and immediate objectives of a The nutrition surveillance system are: To describe the population’s nutritional status, with particular reference to defined subgroups that are at risk. This permits the description of the character and magnitude of the nutrition problem and possible these features. To provide information that contributes to the analysis of causes and associated factors and therefore permits a selection of preventive measures, which may or may not be nutritional. governments To by concerning priorities and the disposal of resources to meet the needs of both “normal development” and emergencies. To enable predictions to be made based on the probable current evolution of nutritional problems. Considered in conjunction with potential measures and resources, these predictions will assist in the formulation of policy. To monitor nutritional programs and evaluate their effectiveness. decisions promote indicate existing trends and to to In emergency specifically focus on: settings, the objectives A warning system - As a means of highlighting an evolving crisis. Identification strategies. appropriate response of PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .08-March 2024 The key objectives are generally to legal limits compliance with Support food inspection activities for Ensure microorganisms and chemical contaminants in food Ensure foods comply with legal restrictions on the use of certain ingredients and processing technologies Ensure the authenticity of certain foods for risk assessment and risk Provide data management activities identify the pathogens found in foodstuffs for monitoring trends and establishing public health priorities for control and prevention strategies Remove contaminated products from the market Detect their and investigation. assist with outbreaks Conclusion Therefore, a food and nutrition surveillance system assists in enabling formulation, modification, and application of a country’s food and nutrition policies through accurate data. The system is used to create appropriate response strategies. Nutritional status is a recognized outcome of human well-being; therefore, it is possible to understand a vulnerable population’s evolving situation better by closely monitoring the indicators that measure nutritional status. PLATE HEAT EXCHANGER Triggering a response - Nutrition surveillance systems provide a trend analysis focusing on the magnitude of change. This may trigger an in- depth assessment, which in turn may lead to a response. Targeting - Nutrition information can help target more at-risk areas or in greater need of assistance. Identification of malnourished children. Some forms of identify acutely malnourished children. surveillance can Achieving Food Surveillance The following are the main methods used for surveillance: Large-scale national surveys; Repeated small-scale surveys; Clinic-based monitoring; Sentinel site surveillance; School census data. In an emergency setting, additional data can be obtained from: Rapid nutrition assessments; Rapid screening based on mid-upper arm circumference Implementing Food Surveillance This section highlights the steps to develop and implement a successful food surveillance system: Organization Setting an activity Practical steps to be undertaken. availability of The decision to establish a surveillance system must be based on clearly defined objectives, considering the capacity, sustainability, environmental factors, and capacity to respond to emerging nutritional and nutrition- related health problems. resources, staff PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .08-March 2024 SHELF LIFE OF FOODS Introduction is related to the commercial The reference to “shelf” clearly implies that the life of the term product, thus to a packaged product, delivered through the common routes of distribution, not to a generic, “natural life.” functional Shelf life is defined as the period of time under defined conditions of storage, after manufacturing or packing, for which a food product will remain safe and be fit for use. During this period, a food product should retain its desired sensory, chemical, physical, microbiological characteristics and, where appropriate, comply nutritional declaration with any information when the stores recommended conditions. Therefore, it is obvious that shelf life is a very important and multifaceted requirement of all manufacturers and processed food products. of according label or to Since shelf life is such an important requirement, it should be of interest to everyone involved in the food chain. There is the growing realization that a high standard of food safety can only be achieved integrated by adopting a comprehensive and approach, covering the whole of the food chain “from farm to table”. At the other end of the food chain, consumers, too, have a significant part to play. Who is responsible for determining the shelf life? The responsibility for determining the shelf life of lies with the manufacturer or the the product packer. While ideas for new products and for improvements to existing products can originate from within a food business and from external sources such as a current or prospective customer, shelf-life evaluation and testing as very much integral parts of every product development programme. Today, almost without expectations, retailers do independently evaluate the shelf life of food products, particularly their own-label ones. Labelling of shelf life Food labelling regulations that apply to all food that is ready for delivery to the ultimate consumer or to a catering establishment, subject to certain expectations, is that it should be marked labelled with durability the indications. appropriate minimum In the case of food that is highly perishable and in consequence likely after a short period to constitute an immediate danger to health, a “use by” date. In the case of food other than one specified above, an indication of minimum durability, a “best before date”. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .08-March 2024 Food that requires ‘use by” dates are following: Conclusion Dairy products, e.g. dairy-based desserts. Cooked products, e.g. ready-to-eat meat dishes, sandwiches Smoked or cured ready-to-eat meat or fish, e.g. hams, smoked salmon fillets. Prepared ready-to-eat salad such as coleslaw. Uncooked or partly cooked pastry and dough products, e.g. pizzas, sausages rolls. Uncooked products, e.g. uncooked products comprising or containing either meat, poultry or fish. Vacuum or modified packs, e.g. raw ready-to- cook packed in modified atmosphere. foods, e.g. vegetable the effect its customers food to is stored according Once a date mark either ‘use by’ or ‘best before’ is set and declared, it becomes a contract between the food that, company and provided the the recommended conditions, it should last at least as long as its states shelf life. Shelf life is defined as the length of time a product may be stored without becoming unsuitable for use or consumption. Shelf life depends on the degradation mechanism of the specific product. Most can be influenced by several factors: exposure light, heat, and moisture; transmission of gases; mechanical stresses; and contamination by things such as microorganisms. to to ‘best before’ date category, the For following forms of durability allowed: the indication are than 18 months- Food that will not keep for more than 3 months- ‘best before’ followed by the month and the month. Food that will keep more than 3 months but not more ‘best before end’ followed by the month and the year or the year only. Foods that will keep more than 18 months- ‘best before end’ followed by the month and the year or the year only. the Since food deteriorates continually rather than ‘best before date’ does not suddenly, fit the automatically mean for consumption or acceptability losses immediately after the date. food all is not its PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Savour the authentic flavours of Telangana with the recently introduced special menu at Platform 65. Meetings held with stakeholders regarding the Ministry's action plan for World Food India 2024. The new Telangana special menu is available at all of Platform 65's establishments in Telangana. Platform 65 is the largest toy-train-themed restaurant in India. With its unique flavours, this program hopes to conserve and promote the state's culinary heritage while satisfying the appetites of food connoisseurs around the region. The recently unveiled menu further demonstrates its dedication to offering patrons a fusion of contemporary and classic culinary experiences. To ensure that guests can fully appreciate the rich tapestry of Telangana's culinary history, the menu offers a variety of meals inspired by a blend of culinary traditions and legacy. Some of the menu's standout items are Telangana Kodi Vepudu, Aakku Kura Mutton, Murgh Dhaniya Shorba, and Green Chicken. Customers can purchase this exclusive menu till the end of March 2024. Anita Praveen, secretary of the Ministry of Food Processing Industries (FPI), facilitated the roundtable discussion with industry at Invest India. The meeting's main goal was to inform the sector about World Food India 2024, which would take place September 19–22, 2024. The conference continued a series of conversations meant to enlighten stakeholders about the Ministry's action plan for World Food India 2024 and explore new areas of collaboration. It also covered the industry's role in the event and expectations from them. Notably, this roundtable event had active participation from senior executives from significant agri-food firms. During her keynote speech, Secretary MoFPI discussed the industry's expansion and many potentials in food processing. She said the government is planning the much-awaited third edition of World Food India, with even bigger plans than the 2023 event. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION According to the All India Spices Exporters Forum, the 7th International Spice Conference will take place in 2024. Midleton Very Rare launches Ruby Edition to commemorate its 40th anniversary. The 7th International Spice Conference (ISC) has been announced by the All India Spices Exporters Forum (AISEF). It will be held in the Hyatt Regency in Gurgaon, Delhi-NCR, from March 3–6, 2024. The conference, co-hosted by the Cochin Chamber of Commerce and Industry, is anticipated to attract many attendees Indian and international spice communities. from the the finest Irish Distillers has introduced the Midleton Very Rare 40th anniversary Ruby Edition in honour of 40 years of Midleton Very Rare, Irish whiskey. A magnificent combination of single pot still and single grain Irish whiskeys, aged between four and five decades and matured in a ruby port cask, this celebration results from the selection and expert marriage of only the finest and rarest liquids from the storehouse. ISC 2024's topic is "Shaping the Future: Trends & Insights," which focuses on the new opportunities, challenges, and trends that will influence the spice business going forward. This subject emphasizes how crucial innovation and environmentally the industry's long-term survival. friendly practices are to The liquids first developed by Barry Crockett, Brian Nation, and Kevin O'Gorman, three renowned distillers, have been expertly combined in this new release. Finally united, these exceptional whiskeys were allowed to mature in a ruby port barrel in honour of the 40th anniversary—a date frequently connected to rubies. Coca-Cola Appoints Santiago Iturralde as Global President of Sparkling Flavors Category The Coca-Cola Company announced that former Unilever executive Santiago Iturralde would take over as Sparkling Flavours' global category president. With an emphasis on expanding the Sparkling Flavours category, Iturralde will lead by example with the Sprite and Fanta portfolios. He will report to Manolo Arroyo, the global chief marketing officer, and have his headquarters in Dublin. Jasmin Vinculado, who has headed the Sparkling Flavours category since 2021, is replaced by Iturralde. Vinculado has worked for Coca- Cola for 17 years but is quitting the company on April 30 to explore other interests. From 1995 to 2023, Iturralde was employed by Unilever. She has a proven track record of growing a range of consumer product categories and brands in developed and emerging regions. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION N O N - T E C H N I C A L C O N T E N T WEEKS HIGHLIGHT 27 FEBRUARY WORLD PROTEIN DAY February 27th is celebrated as the National Protein Day, to create awareness about protein deficiency and encourage people to include this macronutrient in their diet. 28 FEBRUARY NATIONAL SCIENCE DAY National Science Day commemorates the discovery of the Raman Effect by Sir C.V. Raman, showcasing India's scientific achievements and promoting scientific temper and innovation among its citizens. H C R A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? T E C H N I C A L C O N T E N T 1/3 2/3 Fact 1 Vegetable fats offer a healthy alternative to animal fats, providing essential nutrients and promoting heart health. Rich in unsaturated fats, they contribute to a balanced diet and support overall well-being. Incorporating vegetable fats such as olive oil, avocado, and nuts into meals can enhance flavor and offer numerous health benefits, making them a smart choice for cooking and consumption. 3/3 H C R A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 2 from various plant sources Vegetable oils are versatile culinary staples, like extracted soybeans, sunflowers, and olives. They offer a heart-healthy alternative to animal fats, rich in unsaturated fats and essential nutrients like vitamin E. Used in cooking, baking, and salad dressings, vegetable oils lend a delicate flavor and aid in achieving desirable textures. Their diverse applications make them indispensable components of modern gastronomy. 3/3 H C R A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 3 Olive oil, extracted from olives, is renowned for its health benefits and culinary versatility. With its rich flavor and high monounsaturated fat content, it is a staple in Mediterranean cuisine and beyond. From drizzling over salads to sautéing vegetables, olive oil adds depth and richness to dishes while promoting heart health and overall well-being. 3/3 H C R A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 4 Rapeseed oil, derived from the seeds of the Brassica napus plant, offers a versatile and nutritious option for culinary and industrial use. With its high smoke point and neutral flavor profile, it's ideal for frying, baking, and salad dressings. Rich in monounsaturated fats and omega-3 fatty acids, rapeseed oil promotes heart health and provides essential nutrients, making it a valuable addition to any kitchen. 3/3 H C R A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .03-Issue .08-March 2024 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry Meeting Global Benchmarks Process Engineering I Project Management I Mechanical I Electrical I Automation I Food Safety PEOPLE DELIVERING RESULTS Safe-by-choice. First Time Quality. Maximize Value. Objectivity. Ownership. Reliable and Trustworthy Business. MAKING CUSTOMERS THE INDUSTRY LEADERS ENGINEERING MUST CREATE BUSINESS VALUE MEET THE EXPECTATIONS OF ALL STAKEHOLDERS OPTIMAL ENGINEERING Website Link Click Here Follow Us on

PMG Engineering | Build World-Class Food Factories | Newsletter | Tech-Knowledge March 2024 Issue 08