Understanding Food Allergies: Causes, Risks, and Why There’s No Permanent Cure

www.pmg.engineering Vol .02-Issue .09-March 2023 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 .02-Issue .09-March 2023 CONTENTS 1. WHITE PAPER A. Food Allergen Management Components B. Foreign Material Control 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 2-5 6-7 8-9 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 10-13 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .09-March 2023 FOOD ALLERGEN MANAGEMENT COMPONENTS Introduction Allergen Management steps food The human immune system is quite complex, while it shows normal sensitivity to some food materials and hypersensitivity to others. Food allergy is an immune system reaction that occurs soon after eating certain food and even a small amount of allergy-causing signs and symptoms. Allergens can enter the body by being inhaled, swallowed or touched, and successful management is through avoidance of the food. from eating risk Consumers' ingredients). Only formulated awareness, education & can prevent deaths & improve the quality of life of food allergic consumers. lives are at (hidden foods communication trigger can regarding general allergens and 1. Human Error: It is necessary to make people aware their consequences. They should be trained according to the level of their contact with allergen material. They should be trained how to minimize the allergen cross-contact. All visitors vising site should be properly made aware of all site GMP rules. Cross contamination majorly happens due to poor personal hygiene like not washing hands before and after coming in contact with allergen material, no dedicated work wear in the facility, bringing of outside the manufacturing facility, No proper monitoring on the activities of visitor or contractors etc. food stuff items in sea foods, fish and Some of the general category of allergens are peanuts, milk and dairy products, eggs, tree-nuts, wheat, sesames and crustacean. Symptoms to these hyper immunity varies in different age group. In common allergies can be determined by rashes, difficulty breathing, drop in blood pressure, loss of consciousness, itchy hives, flushed skin or rash, tingling or lip sensation swelling, vomiting and/or diarrhea, abdominal cramps, coughing or wheezing, dizziness and/or light headedness etc. and symptoms of food allergies typically appear from within minutes or up to 2 hours after a person has eaten the food to which they are allergic. in the mouth, face, tongue, or 2. Supplier Management: Allergen status should be ascertaining in raw material, packing, labelling and specifications declaration. Each supplier should be able to produce allergen management practices being followed in their facility along with allergen risk analysis for each of their product as well. Proper for processing and handling of all the information shared by the vendor. should be made channel READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .09-March 2023 PLATE HEAT EXCHANGER 3. Raw Material Handling: Full knowledge of composition of various incoming raw material should be processed by the concern person so that segregation of product basis allergen containment can be properly managed in the warehousing level itself. Samples or sampling tools of allergens to non-allergen should not come sampling area for which proper pathway must be assigned. Color coding of equipment being used for allergens can be helpful. Handling of raw material along with semi-finished goods with storage at adequate and proper dedicated space area only etc. in contact labelling, 4. Equipment and Factory Design: Focus points being equipment and layout designing, dedicated lines, area and equipment for allergen handling, defined cleaning procedure, air movement into the non-allergen area. Equipment designing should allow easy and efficient cleaning option, and where ever possible there should be dedicated line for manufacturing of product containing allergen or else allergen containing ingredient should be used at the end of process line. By limiting movement, having dedicated material handling equipment, avoiding personal contact between allergen and non-allergen can also help us reaching our target. Dedicated air handling system in the allergen handling, processing and storage area should be considered. in can help 5. Production Process and Manufacturing Control: Zoning of area the segregation between allergen and non-allergen. Recipe should be verified every time so that no unwanted contamination Internal Labelling for handling and production can be of great help for identification of allergens, that will ensure correct packing. Even packaging material in controlled should be segregated and kept environment as allergen can come in contact with packing material of non-allergen’s causing indirect contamination of the product. take place. important 6. Consumer Information: Ingredient labelling on the packaging material should be accurate and clear defining all the present allergen, if any. It is very and communication tool between manufacturer and consumer who are the end user of the product. There should be no ambiguous form of declaration on the labels. risk management for 7. Product Development and Change: In case of reformulation being done of existing product, end used won’t come to know regarding the changes unless clearing indicated. In case of change in recipe, or use of any substitute label should hold all the details. People behind new product development should have profound knowledge regarding the whole risk that can arise due to the development. All risk should be accessed and should have management procedure for whole process and ingredients being used. 8. Documentation and Record Keeping: Within food safety program, is necessary to have it efficient documentation and record keeping for the future reference. It can be good communication medium between risk management system and employees. The details when maintained in written along with procedures to be followed, are properly jotted down, they can be easily implemented, verified and validated. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .09-March 2023 FOREIGN MATERIAL CONTROL Introduction Foreign material renders food adulteration and is concern for food safety and quality. hence Foreign material is any extraneous matter, whether physical, chemical or biological, found in food.Usually, foreign bodies make the food unfit for human consumption. to understand what can be foreign material in their processing line. Documenting all the possible foreign material, their root cause, source of entry, and their control or preventive measure. Validation and verification of such data become easy and can be good communicable platform that can be used between management and employees. important is It Low Risk: If good control measures have been established, but minor infractions occur. Medium Risk: If some control measures were established, but inconsistencies occur. High Risk: Major and critical infractions occur if little or no control was established. Sources of foreign Material Sources of foreign material in the food facility has been concised to five basic sources: Inadvertent (stones, metal, the 1. insects, undesirable vegetable matter such as thorns or wood, dirt, or small animals). from field Need to Control Foreign Material incidence of foreign matter harms Foreign matter renders to food adulteration and the any consumer, undermines confidence in the brand, arising questions on the quality of food product being manufactured. It is one of the important factor the company's food safety program, particularly the Hazard Analysis Critical Control (HACCP) system. Classified on the basis of the level of control a food processor can exercise to eliminate the risk the foreign materials in food. implementation of effective in Inadvertent resulting 2. from processing and handling (bone, glass, metal, wood, nuts, bolts, screening, cloth, grease, paint chips, rust, and so on). 3. Materials entering the food during distribution, such as insects, metal, dirt, or stones. 4. Materials intentionally placed in food (employee sabotage, adulteration). 5. Miscellaneous materials, such as struvite and other materials in this class. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .06-February 2023 Type of Hazard Glass: Sharp glass contamination often occurs during filling processes in glass containers if a container is accidentally broken. Another source, but less frequent, is light bulbs broken during building maintenance. Metal: Sharp metal objects may include screws and equipment splinters, blades, broken veterinary needles, clippings of prior processing procedures. fragments, and Plastics: Soft and hard plastics may come from packaging material of an intermediary production phase. Wood: Wood splinters may have their origin at the farm or may come from handling wooden pallets. Stones: Small stones are common in crops like peas or beans contaminated during harvest. Control for looking ingredients, Controls for such hazard include inspection of raw materials and field contaminants, provision of good storage facilities, usage of lamp covers and light protector to avoid bulb breakage and maintenance of effective pest control, development of specifications and controls for all ingredients and components, effective detection and elimination systems for physical hazards, such as metal detectors or magnets to remove metal particles; use of X-ray and low- power microwave systems to detect nonmetallic materials, periodic training of employees engaged with shipping, receiving, storing, handling and equipment maintenance that encompasses the entire food production chain. Pallets coming in contact with processed food of food grade material, exempting employees from taking any accessories such as rings, bands, hairclips, watch, lens, jewelry etc. in the processing section, and to have proper SOPs that need to be maintained and should be trained. Other things included are proper cleaning and that can be maintaining sanitization in and around processing areas. Detection Technology 1. Metal detectors: Metal detectors find splinters from machinery, fractions of broken cutters and blades, needles, screws or fragments of clips, jewelry, accessories, and other foreign materials. 2. X-ray detectors: These respond to metal, stone, bone, hard plastics and Teflon. Both systems can screen the product after the filling procedure. X- ray detectors may find glass pieces that result when a jar or bottle is crushed during malfunction of the packaging line. 3. Near-field radar response: Foreign bodies are detected in embedding material by transmitting low-power microwaves through the material. The system uses a microwave sensor designed for emulsions and pumpable products. It measures the dielectric properties of the food flow of processing equipment. Foreign materials produce a deviation from the norm, activating a pneumatic rejection unit. From initial stages only like receiving operations of raw agricultural commodities, inspection and wide range of cleaning steps are involved to remove undesirable materials such as leaves, stones, twigs, mud and different kinds of creatures. Hence it is recommended that processors should design process line and equipment in accordance to the need and type of hazard that can infiltrate food product. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ Matcha Thandai is launched by Tencha Polymateria and Toppan release harmless biotransformed packaging One of the most cherished aspects of Holi is drinking traditional drinks like Thandai, with Bhaang Thandai being especially well-liked. Even because bhaang gives the beverage a kick, many individuals choose not to consume it because of how it affects their senses. Tencha's Matcha Thandai, which only creates matcha- based items, is a fantastic alternative to this. in Shizuoka, Matcha is a caffeinated green tea powder that Japan, is grown and sourced making it the perfect choice for Thandai this Holi. It also has a terrific umami flavor. This drink is the ideal treat for giving an extra energy boost during this vibrant celebration intoxicants or negative side without any effects, solidifying its status as a top pick among Gen Z. in the packaging In a recent development, plastics commonly industry have been used shown to biotransform in under 4 months and return to nature in just 176 days, leaving no microplastics or toxins behind. This work was Indian plastic done manufacturer Toppan Specialty Films (TSP) and innovator Polymateria. sustainable plastic Biaxially oriented (flexible) polypropylene, which is used in food and cosmetic packaging, is degrading fully at the fastest rate ever. in collaboration with The outcome was obtained by utilising ground-breaking Polymateria's is biotransformation expected to contribute to the global reduction of plastic pollution significantly. technology, which PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION A new air-fried chip has been launched by the Kettle Brand Kettle Brand, the innovator and market leader in quality kettle-cooked chips, has launched the first kettle-cooked, air-fried potato chip. The new item comes in three flavours: Himalayan Salt, Jalapeno, and Sea Salt & Vinegar. It created patent-pending technique to kettle-cook and air-finish potato chips, resulting in a light and crispy texture with 30% less fat than the original versions. This made it the first air-fried snack to hit the market. The most popular air-fried item is potatoes, which have received over 6.6 billion views on TikTok. It is the first snack food brand to produce air-fried chips. Global Bakery Products Market to Witness Highest Growth Between 2023 and 2030 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION A detailed investigation has been conducted to provide the most recent information on the market for bakery products around the world. This research thoroughly reviews important market elements, including drivers, restraints, historical and current trends, regulatory scenarios, and technological advancement. The size of the global market for bakery products was estimated at USD 216.4 billion in 2022 and is expected to increase to USD 287.9 billion by 2030, rising at a CAGR of 4.1% between 2023 and 2030. India's alcohol industry is being disrupted by fake liquor; we need to find solutions according to a recent FICCI report, the value of the illicit alcoholic beverage market in 2019–20 was Rs 23, 466 crores. IWSR figures show that India's consumption of alcohol has rapidly increased in recent years, rising from 5.376 billion litres in 2017 to 6.177 billion litres in 2020. Estimates show that ingesting fake alcohol caused the deaths of more than 6000+ persons in India between 2016 and 2022. While the illicit alcohol market in India falls under the broad category of unrecorded alcohol, experts still believe that it is very difficult to calculate genuine numbers because of the sensitive nature of this industry, which is one of the most regulated sectors in India. As demonstrated by numerous examples of hooch tragedies in India, subpar or fake alcohol can result in death and life-threatening sickness. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION WEEKS HIGHLIGHT 27 FEBRUARY WORLD SUSTAINABLE ENERGY DAY World Sustainable energy day 2022 is observed on 27th February across the world. Sustainable energy is about finding clean, renewable sources of energy —sources that renew themselves, rather than sources that can be depleted. Sustainable energy is energy that we will never use up or deplete. 27 FEBRUARY WORLD NGO DAY N O N - T E C H N I C A L C O N T E N T World NGO Day is annually observed on February 27 to celebrate, commemorate and collaborate with various NGOs around the world. It also aims to educate individuals worldwide on NGOs and their impact. This day provides an opportunity to honour employees, and volunteers, members and supporters remember NGO founders, 27 FEBRUARY WORLD PROTEIN DAY February 27th is celebrated as National Protein Day, to create awareness about protein deficiency and encourage people to include this macronutrient in their diet. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION H C R A M PMG 28 FEBRUARY NATIONAL SCIENCE DAY India celebrates National Science Day on February 28 to commemorate the remarkable work of Indian physicist CV Raman in the field of light scattering. Known as one of the greatest scientists and an inspiration to many, Raman's work has often proved to be helpful in modern science, and his life has been a source of inspiration for many. 1 MARCH ZERO DISCRIMINATION DAY productive Zero Discrimination Day is celebrated on March 1, to celebrate the rights of everyone to live a full Zero and Discrimination Day highlights how people can become informed about and promote inclusion, compassion, peace and, above all- a movement for change. life, with dignity. N O N - T E C H N I C A L C O N T E N T 3 MARCH WORLD WILDLIFE DAY World Wildlife Day is celebrated annually on 3rd March to celebrate all lifeform on our planet and to raise awareness about issues that impact wildlife. Earth is home to innumerable species, and each one of them plays an important role in balancing the environment. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION H C R A M PMG DID YOU KNOW? Fact 1 Anthropologists discovered evidence that pre-Olmec cultures in Mexico produced chocolate around 1900 B.C. Chocolate was consumed as a bitter drink, a frothy liquid mixed with corn puree and spices. The cocoa beans used to make liquid chocolate were primarily used as a form of barter currency for the exchange of food and clothing. This drink was made with roasted and ground cocoa beans, water, and spices. T E C H N I C A L C O N T E N T H C R M A PMG Fact 2 One large egg yolk contains 37 IU of vitamin D, or 5% of the DV ( 18 ). A few factors influence the vitamin D content of egg yolks like Sun exposure, vitamin D content in chicken feed, and exposing liquid yolk to UV light will all increase vitamin D levels in eggs. 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 2/3 Fact 3 There are over 10,000 varieties of Solanum lycopersicum grown and consumed around the world, ranging in colour from pink to purple, yellow to white, and sometimes even black. Each variety has its own distinct characteristics, ranging from various colors to different shapes, sizes, and tastes. 1/3 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 2/3 1/3 3/3 H C R A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 3 There are over 10,000 varieties of Solanum lycopersicum grown and consumed around the world, ranging in colour from pink to purple, yellow to white, and sometimes even black. Each variety has its own distinct characteristics, ranging from various colors to different shapes, sizes, and tastes. 1/3 T E C H N I C A L C O N T E N T H C R A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .09-March 2023 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry 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