Tech-Knowledge Jan 2023 Issue 2

www.pmg.engineering Vol .02-Issue .02-January 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 .02-January 2023 CONTENTS YOUR PARAGRAPH TEXT 1. WHITE PAPER A. Good Manufacturing Practises (GMP) B. 10 Principals Of GMP 2-7 2. INDUSTRY BUZZ Latest Food Industry News Updates 8-10 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 11 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 12-14 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .02-January 2023 GOOD MANUFACTURING PRACTICES Introduction To eliminate any chance of error during processing of product To increase the efficiency and reduce the doing business Good Manufacturing Practices (GMP) is a whole system in itself which enlist practices that is to be followed for getting consistent quality product, processed under controlled environment to meet with guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale. It enlists set of guidelines and procedures to be practiced by is manufacturers to ascertain the minimum required quality so that the end consumer is not harmed. To reduce adulteration that the Risk of product contamination are very high. Few factors contributing to the same are from people, like allergens, packaging other food materials equipment’s, hazardous material, materials, building and miscellaneous material. risk of mislabelling and Objective And Need Principles GMP apart from providing minimum quality, it is to achieve following aims Design and construct facilities and equipment’s properly To manufacture products of pre-determined specifications Follow written procedures and Document work instructions To get consistent quality end product Validate work To package product as correctly label intended and to Monitor facilities and equipment To minimize any sort of contamination possible in the delivering product. Write step-by-step operating procedures and work on instructions PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .02-January 2023 Design, competence develop PLATE HEAT EXCHANGER and demonstrate job Protect against contamination Control processes components and product-related Conduct planned and periodic audits Implementation Key provisions of GMP to attain high quality are general provision (like personal hygiene, clothing etc.), building and facilities, defect action level production & process control and equipment’s. 1. Personal Hygiene: Good personal hygiene helps to prevent food contamination by people. Personal are hygiene performed by an individual to care for one’s bodily health and wellbeing through cleanliness. those practices involves that any from Personal hygiene can be maintained by taking bathing before work, cleaning and trimming nails properly, in case of cut or wound bandage the report of any employee area, wear gloves, suffering disease, sanitizing hand before stating of work and following procedure, proper hand washing removing of uniform and personal equipment before using restroom, boots to be cleaned before entering plant and pants to be tucked in boots, unused hair bonnets and facial snoods to be worn every time. communicable In production floor spitting, chewing tobacco & smoking to be restricted along with taking of eating and drinking material, using of bare hand to touch faucet after washing. In uniforms pockets should not be there above waist line and same uniform should not be worn outside of plant. 2.Plant and plant grounds: Grass and weeds around the vicinity of the plant should be kept eliminated as they can harborage for unwanted pests. Plant should be free from trash and refuse. Roads and parking lots associated with facility should be paved and there should be adequate ground drainage facility. construction 3.Plant Plant construction and design for new construction, expansion and reconstruction work should be designed and executed for design: and 3.1.Easy cleaning and sanitization of plant and sufficient room space for same 3.2.Internal roofs and top angle’s in processing area to be designed that minimize the dirt buildup and condensation and should be easily cleanable. 3.3.Floors to be properly sloped to avoid water accumulation and proper drainage in areas where water usage is more and all drains should have cover and pest traps. 3.4.Material for wall construction should be of anti-corrosive materials. Selection of paint should be on basis of non-toxic, odorless, smooth, water prof, easy to clean and light colored. 3.5.Smooth and anti-absorbent materials should be used for floors, doors and windows for easy cleaning and disinfection purposes. 3.6.Lighting and ventilation designed with safety fixtures. to be adequately 4.Equipment: Equipment’s can be source of contamination to the product either by coming into direct contact or can be indirectly spreading contamination. For prevention from both cases it is important to have preferable design of equipment which provides better cleanable contact surface. Other parameters that should be considered are: PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .02-January 2023 4.1. Food contact surfaces to be inert, smooth & non porous (SS preferred). 5.6. Testing procedures to be in place for checking finished product quality & safety. 4.2. Equipment installation to have 3 feet around clearance & to be 6 inches off the floor. 5.7. Packaging materials to be approved & provide appropriate protection 4.3. Production equipment’s to be arranged as per technical procedure to avoid cross contamination. 4.4. Equipment assembly parts like bolts, nuts, gaskets etc. not to be kept near equipment during operation. 4.5. Mobile equipment cleaning and storage not to be done in processing area. 4.6. Nonfood grade lubricants for equipment’s not to be used. 4.7. To follow maintenance and service schedule for equipment. Making poor quality product doesn’t save money in long run as they can cause recalls and affecting the brand name. GMP always is a good investment in good quality product and is best way to conduct business as it is designed to ensure that mistakes flexibility GMP do not occur. One guidelines provide are that manufacturer can determine the effective method for efficiently setting up quality program at their end that shall be meeting business and regulatory control. important 5. Production and Process Control: For production & process control one should follow sanitary principles during operations like receiving, and production, storage. Inspection can solve lot of problems in this section. transportation, processing 5.1. Raw materials to be inspected and separated from processed products, raw material containers need to be inspected 5.2. Regular processing equipment. inspection & cleaning of food 5.3. Documentation of various processing factors such as time, temperature, humidity, pressure & other relevant variables to be properly controlled & documented. 5.4. To ensure traceability finished goods should be coded. 5.5. Production maintained. records should be properly PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue 02.January 2023 10 PRINCIPLES OF GMP Introduction Good manufacturing practices is part of quality assurance which are particularly set of guidelines including basic control measure and procedures to be followed to meet standard specification of product which are safe to consume by human. These regulations address a variety of areas, including cleanliness, personnel qualifications and record-keeping, all in an attempt to ensure safety in the manufacture and care of FDA-regulated products of contamination or human error. To follow good there are 10 basic manufacturing practices principles which need to be addressed. by minimizing chance the PRINCIPLE 1 Step by step written procedures All operating procedures and work instructions should be written down and made available to employees for better understanding of the facility working operating procedures are established methods that are to be followed routinely for the performance of the designated operations. procedures. Standard PRINCIPLE 2 Follow procedures food industry is critical that good it In the procedures are in place to ensure a controlled and consistent performance. Written procedures are to be concise and logical so that it is easy to follow and understand. While following SOP or written procedure it is important to mark that no shortcuts should to be taken as they lead to deviation from the procedure which may lead to hazards. PRINCIPLE 3 Validate work Establishing documentary evidence the procedure, process or activity and production maintains the desired level of compliance at all stages. Maintaining and validating of consistent performance is very important. Correctly following written procedures are necessary. that PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue02.January 2023 PRINCIPLE 4 Document work Prompt and accurate documentation of work provides official information or serves as a record helping in compliance and traceability. In case of error, these records can serve as the basis of investigation. E.g. Equipment user manual, GMP Manual PRINCIPLE 5 Integrate productivity, quality & safety into facilities & equipment During construction of company facility and equipment it is important to integrate productivity, quality & employee safety. Designing and assigning location of equipment should suit its intended use. Segregation of materials, products and their components to minimize confusion and potential mix up and error This reinforces the goals of quality and consistency at all stages of the process. Product quality is impacted by factors like air, water, lightning and ventilation temperature. PRINCIPLE 6 Maintain facilities & equipment Proper maintenance of equipment and facility with valid documentation backing for maintenance minimizes any safety concern and avoid potential issues relating to contamination and quality control. the details Proper maintenance schedule prevent equipment breakdown, reduces risk of product contamination and maintain the validated state of the facility or equipment. PRINCIPLE 7 Define, develop & demonstrate job competency Each employee should be provided with training whose activities could affect product quality. Training should be inclusive of basic training on theory & practice of GMP as well as role related training. Employees job competence by producing quality products in a safe & efficient manner. should demonstrate PRINCIPLE 8 Make cleanliness a daily habit This principle outlines the importance of ensuring a product to be protected from contamination by practicing good hygiene. This can be achieved by incorporating cleanliness in the workplace on daily basis. All cleaning and sanitization procedure should be diligently followed. Apart from reporting conditions that may lead to contamination it is important to minimize human contact with product and equipment. Food contamination can either physical, chemical or microbiological in nature. Contamination can be of indirect form as well like unintentional transfer from one to another posing hazard like allergen. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter READ MORE.... Vol .02-Issue .02-January 2023 PRINCIPLE 9 Build quality into the product Audits can be internally held to ensure GMP compliance by in house audits or external audits can be conducted by external bodies such as FDA etc. in the products life cycle requires Every step effective controls to ensure the quality of the product which can be achieved by controlling components, the manufacturing process, packaging & labeling controls, holding and distribution controls. controlling Components can be kept in check by controlling ensuring all material and components are meeting the defined specifications. All components should be identified and stored in quarantine area for sampling & testing.For Controlling manufacturing process all product should have master record outlining specification with individual batch/history record. To enable traceability assigning batch no. to all products inspecting packaging & labeling before processing new batch are few of packaging and labelling control methods. And for holding and distributional control proper controls to be in place against contamination, mix ups and errors PRINCIPLE 10 Conduct compliance & performance audits Only way to determine how well GMP is being implemented is to conduct planned and periodic audits. Audits must be conducted to assess whether the facility is following GMP. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ Tea exports increased by 18 percent in 2022 The sweeteners sector is anticipated to increase by 3.4% by 2023 Between January and October 2022, India's export of tea increased by 18.1% to 185.31 million kilograms, up 160 million kilograms. According to data from Tea Board Indicated, the CIS block countries continued to be the biggest importers, bringing in 43.65 million kilogrammes. from UAE surpassed the 12.45 million kilogrammes imported during the previous comparable period to become the second-largest importer in 2022 with 32.95 million kilogrammes. Iran, a major importer of the Indian orthodox type, purchased 19.52 million kilos from January to October 2022, a decrease from the previous year's 10.45 million kilogramme total. sweetener Tabletop India were predicted by the industry to reach over US$60 million in March 2022, with a CAGR of 8–10%. sales in The market is segmented into three primary groups: aspartame, artificial sucralose, and stevia (Natural). Monkfruit was authorised as a category after 2021. Aspartame is leading the category and contributes close to 65% thanks to low price and widespread availability, its followed by Sucralose (30%) and Stevia (5%). The sweeteners market is anticipated to expand by 3.4% by 2023. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION NIC Honestly Crafted Ice Creams rings in New Year with two new flavors The company has announced that two brand-new, distinctive flavors have been added to NIC Honestly Crafted Ice Creams' already remarkable assortment of flavorful ice creams. In a cool frozen form, Gajar Halwa Ice Cream, Til gud, and Ravdi Ice Cream provide a flavour of traditional Indian sweets. The NIC Gajar Halwa Ice Cream mixes rich, flavourful Gajar Halwa, a delicacy fashioned from the finest red carrots, dried fruits, and ghee, with creamy milk. The ice cream has a typical flavor and texture thanks to the mixture of carrots and dry fruits cooked in ghee. Market for vegetable oils expected to reach $336 billion in value by 2032 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION According to a recently released research report by Fact.MR, a supplier of market research and competitive intelligence, the global vegetable oils market is predicted to reach a valuation of US$336 billion by 2032-end, growing at a CAGR of 4.6% from 2022 to 2032. The fruits, nuts, and seeds of various plants are used to extract vegetable oils. Various vegetable oils supply critical nutrients like B1, A, E, omega-3, and omega-6 fatty acids, among others. Both in are and non-food food frequently for utilized petrochemicals and animal-based fats. applications, substitutes they as PepsiCo rolls out a lemon-lime drink called Starry, a Sprite competitor PepsiCo has begun distributing Starry, a new lemon-lime drink that will cater to Gen Z consumers. Sprite rival Starry is a soft drink that is sold in both regular and sugar-free varieties. The drink is described as a "purpose-driven brand developed for Generation Z" and as having "a crisp, refreshing formula with a bite to win share and grow the category" in promotional materials for Starry. The label of Starry's soda described it as a "fun retreat" that also "steps on sustainability." Since the early 1980s, PepsiCo has introduced several drinks to take on Sprite, including Slice and Storm. Sierra Mist, the company's current lemon-lime soda product, which was introduced in 2000 but has seen declining sales over the past ten years, might be discontinued. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Nearly 15% of food samples unsafe for consumption: FSSAI Survey Chobani unveils new high-protein and reduced sugar products The survey was conducted by FSSAI, the country's top food regulator, between 2021 and 2022 in an effort to reduce the sale and distribution of substandard dietary supplements, which have grown in popularity among fitness enthusiasts. have labelling During the survey, 4,890 samples were found to be unsafe, and 16,582 samples were found to be substandard. Another 11,482 samples were found to and misleading information on the packaging. Aside from dietary supplements, the food regulator has been working with stakeholders to implement restrictions /on the distribution and mislabelling of nutraceuticals sold as alternatives to pharmaceuticals. defects 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION In order to expand its line of products, Chobani, a manufacturer of yoghurts, oat milk, dairy, plant- based creamers, and probiotic drinks, has announced new items that increase protein while lowering sugar.Chobani Complete Cookies and Cream is a lactose-free yogurt drink with 20g of protein, 3g prebiotic fibre and no added sugar, retailed at an SRP of $2,79 per 10oz bottle. With 11 various single-serve flavours, including Salted Caramel, which has warm caramel notes with a buttery finish and a trace of salt, Milk & Cookies, Toasted Coconut Vanilla, and others, Chobani with Zero the company's existing line of yogurts. complements Sugar 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 9 JANUARY PRAVASI BHARATIYA DIVAS Pravasi Bharatiya Divas is a celebratory day observed on 9 January by the Republic of India to mark the contribution of the overseas Indian community towards the development of India. The day commemorates the return of Mahatma Gandhi from South Africa to Mumbai on 9 January 1915. 10 JANUARY व हद दवस व हद दवस (व हद दवस) त वष 10 जनवरी को मनाया जाता है। इसका उेय व म हद के चार-सार के लये जागकता पैदा करना तथा हद को अतरराीय भाषा के प म पेश करना है। 11-17 JANUARY ROAD SAFETY WEEK Road Safety Week is observed from January 11th to January 17th every year. It aims at making the roads and streets in India safer. During this week-long yearly campaign, the government spreads awareness about how to drive safely in order to avoid accidents and injuries. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y R A U N A J PMG T E C H N I C A L C O N T E N T DID YOU KNOW? Fact 1 The more than 7,000 apple cultivars known today are the result of a long and complex history wherein multiple wild species were crossed into fruit's lineage as it travelled all along Silk Road from China to Europe. And approximately 20 of them are grown in India. Fact 2 Rigor mortis is a loss of muscle extensibility caused by a series of biochemical and physicochemical changes that occur between the death of an animal and its processing, resulting in the conversion of muscle into the meat. The process can take anywhere from 7 to 24 hours depending on the species, but it is linked to the rate of ATP depletion in muscle. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y R A U N A J PMG T E C H N I C A L C O N T E N T Fact 3 A biscuit is a flour-based baked and shaped food product. In most countries, biscuits are typically hard, flat, and unleavened. A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet Y R A U N A J 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 2/5 1/5 3/5 Y R A U N A J PMG Fact 4 Food fingerprints are molecular markers that represent a specific food state or condition. It aids in the analysis of food to determine its origin, authenticity, quality, and safety. Fingerprinting methods cover a wide range of analytical techniques that provide analytical signals about the composition of foodstuffs and help to prevent food fraud and counterfeiting. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .02-January 2022 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

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