Back to Top
Home / Newsletter / Tech-Knowledge March 2023 Issue 11
Tech-Knowledge March 2023 Issue 11
Tech-Knowledge March 2023 Issue 11
www.pmg.engineering Vol .02-Issue .11-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 .11-March 2023 CONTENTS 1. WHITE PAPER A. Food Traceability B. Food Storage Conditions 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 10-14 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .11-March 2023 FOOD TRACEABILITY Introduction Benefits of Traceability of stages Perishable nature of food and its potential of being risk to health requires traceability in agri-food sector. Companies need to keep check on their products upstream and downstream process. Traceability is the ability to track any food through all and production, distribution (including importation and at retail). Traceability should mean that movements can be traced one step backwards and one step forward at any point in the supply chain. Wide range of technological option are present, which facilitates and automates the data collection e.g., RFID (Radio Frequency Identification). processing Traceability can be categorised into 1. Supplier traceability: Provides information of suppliers for each raw material. Traceability ensures immediate corrective actions to be implemented quickly and effectively when something goes wrong such as product recall. When a potential food safety problem is identified, whether by a food business or a government agency, an effective traceability system can help isolate and prevent contaminated products from reaching food businesses to target the product(s) affected by a food safety problem, minimizing disruption to trade and any potential public health risks. consumers.Traceability allows Process Improvements: Improvements in product in decreased error rates, tracing often results increased and selection streamlined document management to more effectively manage and maximize work flow. accuracy, product Client traceability: 2. whereabouts of the product after company premises. Provides accurate leaving the 3. Process traceability: Provides information of the product during various stages of processing. Traceability should extend to identify the source of all food inputs such as raw materials, additives, other minor ingredients and packaging. recalls Increased Supply Chain Confidence: More in supply chain efficient improved participants product trading partners. increasingly demanding performance tracing result from that Return to Business as Usual: Faster recovery of normal business activities after a significant recall; faster verification is not implicated in a recall. the business that READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .11-March 2023 PLATE HEAT EXCHANGER Some Insurance/Liability insurance providers tracing capability before they underwrite certain insurance policies for firms within the food industry. Cost Reduction: require product a. The name and business address of the vendor, manufacturer or packer or, in the case of food import, the name and business address of the importer; and Emergency Planning Preparedness: When planning for an emergency situation, traceability provides greater visibility into a supply chain, thereby helping be better prepared if something goes wrong. In something goes wrong, Response: traceability improves the agility of the response by all stakeholders. case Recovery: During the recovery phase, traceability allows the industry and regulators to maintain or rebuild trust with consumers into the safety and resiliency of the food system. Traceability the Prevention: determination of causality of the problem through root cause analysis, thereby preventing future issues. allows for Food Standard Requirement 1. Food receipt: In relation to food receipt, a food business must be able to provide information about what food it has on the premises and where it came from. A food business must provide, to the reasonable satisfaction of an authorized officer upon request, the following information relating to food on the food premises: b. The prescribed name or, is no prescribed name, an appropriate designation of the food. there if c. This means that a food business must not receive a food unless it is able to identify the name of the food and the name of the supplier. 2.Food recall: A food business engaged in the wholesale supply, manufacture or importation of food must have a system, set out in a written document, to ensure it can recall unsafe food. The system should include records covering: a. Production records b. What products are manufactured or supplied c. Volume or quantity of products manufactured or supplied d. Batch or lot identification (or other markings) e. Where products are distributed f. Relevant production records. This information should be readily accessible in order to know what, how much and from where product needs to be recalled. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .11-March 2023 FOOD STORAGE CONDITION Introduction For retaining the quality and texture of raw material before processing or food product after processing, it is necessary to have them stored in condition which repress or hinders the growth of microorganism, helps in retaining flavor, color, texture and nutrients and reduces the chance of contracting food borne illness. When food is not properly stored or in a timely manner, it could become unsafe to eat as they could allow for contaminants to get into food by allowing for bacteria, naturally present in food to grow. To keep food safe during storage, make safe storage practices part of your food safety plan. is not used it Foods are generally categorized into three steam of highly perishable foods, semi-perishable foods and staple or non-perishable foods, which makes easy to designate type of storage condition for each on basis of their perishability rate. Time and temperature can be set on the basis, before selling or before being used up, after which they should be discarded properly to prevent any cross contamination from them to healthy foods. Sources of foreign Material 1. Food Rotation: The best advice in the effective use of a dry goods storeroom is to rotate. Hence it’s advisable to have dates on all foods and containers so that FIFO can be employed. It takes a imagination and craft to position foods bit of within a storeroom this to best principle. Keep a handy and readily visible record of the “use by” and “sell by” dates of the received foods and the shelf life in general. implement 2. Humidity: Ideally, storage areas should have a humidity level of 15% or less and most packaging is designed for the food it contains and will remain in good condition for their given shelf-life in the absence of temperature and humidity abuse. For instance, the cardboard box will help cushion jars and other glass containers from breakage. Oxygen is a major threat to the quality of food. The chances are that moisture-proof packaging is also airtight. The less head gas (<2% O2) in a package, the longer its shelf life is maintained. 3. Temperature: Keeping storerooms cool, dry, and well-ventilated is a key requirement. The temperature should be between 50°F and 70°F. The cooler, the better. The storage lives of most foods are cut in half with every increase of 18°F (10°C). Cool storage reduces respiratory activity and it reduces inhibits the growth of internal water For maintaining organisms. decay-producing optimal temperature, adequate ventilation should be provided (some air exchange rate is absolutely essential). the degradation of enzymes; loss and PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .06-February 2023 4. Sunlight: Food products should be always avoided from storing foods in direct sunlight as sunlight promotes oxidation and the subsequent loss of the food’s nutritional value and quality. Fat- soluble vitamins, such as A, D, E and K are particularly sensitive to light degradation. It is far better to block sunlight on windows and skylights and rely on artificial illumination for the time the storeroom is in use. 5. Vermin: To prevent the entry of insects, rodents and birds into the storeroom, doors and windows should be rodent and insect-proofed and kept closed whenever possible. Any opening to the outside should be sealed and all structural cracks and crevices promptly repaired. Bait boxes, if needed, should be regularly monitored and any damaged bait boxes and spilled bait should be carefully cleaned up and removed. Types of Storage 1. Dry Storage: For dry storage of food material to be cool, dry, and well storerooms needs ventilated. Dry stored food should be away from walls and at least six inches off the floor. They should not come in direct contact with sunlight. Durable containers that cannot be damaged by water or pests should be used for storing and temperature should be set between 10°C and 21°C and humidity levels should be maintained between 60% and 70%. 2. Frozen Storage: Freezer temperature should be kept at -18°C and it should be periodically checked by placing a freezer thermometer near the front of the freezer. Freezers should never be overloaded with products. Frozen food deliveries should be placed in the freezer as soon as they have been inspected and no warm food should be directly put into freezer. Placement of food in store should be such that they allow for good air circulation. Defrosting of freezer at regular interval of time is very important. 3. Refrigerated Storage: Temperature should be kept at 4°C or below and potentially hazardous food must be at 5°C or colder to prevent bacterial growth. Refrigerator thermometer should be placed on the top shelf near the door and should be checked periodically. Shelves should not be lined with foil because this prevents air circulation. Good Warehousing Practices 1.All items should be stored to avoid direct contact with the floor. Over stacking of product must be avoided. 2.Broken or spilled product should be cleaned up in a timely manner. 5.Doors and gates (e.g. cargo doors) should not be left open when not in use. 6.Fork lift trucks (FLT) shall be in good repair, clean, free from leaks. FTL utilized inside a facility shall preferably be electric powered. 7.FLT batteries shall be stored in a designated area in such a way as to avoid risk of material or product contamination. 9.Activities like eating or drinking and spitting shall not be allowed. 10. Controls shall be employees wash their hands when necessary. in place to ensure that 11. Garbage adequately covered. facilities/compactors shall be 14. A pallet inspection program should be in place to verify that pallets are suitable for use. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ Kellanova is the new name for Kellogg's snacking unit, which includes Cheez-It and Pringles Gujarat is hosting India's largest dairy industry conference after 27 years. As part of its proposal to divide into two Kellogg independent Company disclosed on Wednesday that it would rename its snacking division Kellanova. companies, public include brands The existing "K" stock ticker currently used by the food juggernaut will remain in use for Kellanova, which will like Pringles and Cheez-Its. In addition, the WK Kellogg Co. moniker will be given to the North American cereal division. According to Steve Cahillane, CEO of Kellogg and future CEO of Kellanova, using "Kell" acknowledges the new company's relationship with Kellogg. At the same time, the Latin word "nova," which means "new," is intended to emphasize its aim to be a global powerhouse in the snacking industry. the Covid-19 pandemic, India Dairy to the World: Opportunities & is the focus of the 49th Dairy Challenges Industry Conference. After a three-year absence from is being physically organized by IDA in coordination with its Gujarat State chapter. On March 16, at 10:00 a.m., the Dairy Industry Conference & Expo will officially open. Parshottam Rupala, the Union Minister of Fisheries, Animal Husbandry, and Dairy, will attend the ceremony as the principal guest. it From March 16 to 18, Gandhinagar will host a meeting of dairy cooperatives, milk producers, government officials, scientists, policymakers, planners, other stakeholders. academicians, and PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION The confectionery industry embraces sustainability and technology through packaging. The Tyson Foods company will lay off 1,700 workers and close two chicken plants in the coming months. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION Product differentiation in confectionery sector has become critical for manufacturers as the rivalry has grown. Packaging this distinction because it draws customers in and safeguards the product. is essential to The confectionery market is expanding quickly, and packing is essential to maintaining the quality and safety of these goods. Packaging for confectionery from harm, is made to shield the maintain their look, and keep them fresh. The market for confectionary packaging was estimated to be worth $10.9 billion in 2022 by Future Market Insights (FMI). It is anticipated to grow to $15.3 billion by 2032, at a CAGR of 3.5% from 2022 to 2032. interests Tyson Foods will lay off roughly 1,700 workers in May when it closes two chicken production facilities. Tyson's chicken division failed forecasts in recent quarter as operating profitability decreased by 50% from last year. the most Even though it was a difficult choice, Tyson told CNBC that it was part of a more significant effort to grow its chicken business by streamlining operations and using each plant's potential. According to Tyson, it assists impacted workers in applying for available positions and provides relocation support to other plants. Compared to the Van Buren facility, which employs 969 people, the Glen Allen plant has 692 workers. The Ministry of Food Processing Industries will hold World Food India from Nov 3-5 The second iteration of "World Food India 2023" (WFI) is being organized by the Ministry of Food Processing Industries from November 3–5, 2023, at Pragati Maidan, New Delhi, to benefit the Indian food processing industries through partnerships and investments from international players. Millets (shree anna), organic produce, and indigenous processed food will be some of the areas of emphasis of the event, which is organized as part of the activities for the International Year of Millets 2023. In addition to senior ministry officers, a broad range of press and media representatives, representatives from Central Ministries/Departments, State Resident Commissioners, and embassies attended the recent Curtain Raiser Event for WFI 2023 at the National Media Centre in New Delhi. 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 14 MARCH INTERNATIONAL DAY OF MATHEMATICS The International Day of Mathematics, also known as Pi Day, is celebrated on 14 March to encourage students around the world to sharpen their skills in arithmetic and problem solving. 15 MARCH CONSUMER RIGHTS DAY World Consumer Rights Day is celebrated on March 15 every year to spread awareness regarding consumer rights. Consumer rights mean that every consumer or buyer across the world has the right to have information on the quality, purity, price and standard of various products, goods and services. 16 MARCH NATIONAL VACCINATION DAY National Vaccination Day, also known as the National Immunization Day, is celebrated every year on 16 March importance of vaccination to the entire nation. to convey the DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION H C R A M PMG 17 MARCH BIRTH ANNIVERSERY Kalpana Chawla was an Indian-born American astronaut and engineer who was the first woman of Indian origin to go to space. She is remembered as an extraordinary woman, an inspiration, and a role model. She set a mighty example for being courageous, dedicated, and an independent woman who set her eyes on space and followed through with her dream. 18 MARCH GLOBAL RECYCLING DAY Global Recycling Day is observed every year on March 18 to create awareness among the masses about the rapid pace at which our natural resources are being used. N O N - T E C H N I C A L C O N T E N T 18 MARCH WORLD SLEEP DAY World sleep day is celebrated on 18 March to spread awareness about the importance of regular sleep for achieving an ideal quality of life and improve health globally. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION H C R A M PMG DID YOU KNOW? Fact 1 In addition to tasting delicious, chocolate has a profound effect on the brain. The smell of chocolate induces theta brain waves, which cause relaxation. Chocolate contains tryptophan as well. Eating it impacts endorphins (identified as the "feel-good" chemical of the brain") in the brain and tends to increase in serotonin generalized euphoria. production, resulting T E C H N I C A L C O N T E N T H C R M A PMG 1/3 2/3 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 2 Obesity in India has reached epidemic proportions in the 21st century, with morbid obesity affecting 5% of the country's population. India is following a trend of other developing countries that are steadily becoming more obese. T E C H N I C A L C O N T E N T 2/3 3/3 3/3 1/3 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter H C R A M PMG Fact 3 For adults: WHO recommends that adults consume less than 5 g (just under a teaspoon) of salt per day (1). For children: WHO recommends that the recommended maximum intake of salt for adults be adjusted downward for children aged two to 15 years based on their energy requirements relative to those of adults. T E C H N I C A L C O N T E N T 2/4 3/3 3/3 1/4 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 3/4 4/4 Fact 4 Metal detectors for food provide effective protection against ferrous and non- ferrous metals (aluminium, stainless steel, etc.). H C R A M PMG 1/4 2/4 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 3/4 4/4 Fact 5 Superfoods pack a lot of nutritional value in the form of vitamins, minerals, and antioxidants. Because we live in a tropical country with diverse cooking techniques, many of our favorite foods fall within this category. H C R A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .11-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
Suggested Links
Questions?
Fill out the form below and we will get back to you within two business days.

Featured Product Categories

Arrow
Explore the Richness of Taste made possible by Food Processing
Explore
Arrow

Featured Technology Categories

Arrow
Technologies in Food Processing behind the delicious food products
Explore
Arrow

Featured Expertise Categories

Arrow
Expertise that Delivers - Meet the Masters in Food Industry Engineering
Explore
Arrow

Featured Projects

Arrow
Innovating the Future of Food Engineering - Explore our State-of-Art Projects
Explore
Arrow

Articles

Arrow
Insights and Innovations: Exploring Our In-Depth Industry Articles
Explore
Arrow

Newsletters

Arrow
Stay Updated: Dive into Our Informative Food Industry Newsletters
Explore
Arrow
Thank you!
Your submission has been successfully sent.
Someone from our team will contact you soon.