Lactic Acid Fermentation: Natural Preservation and Nutritional Benefits

www.pmg.engineering Vol .03-Issue .27-July 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 B U I L D W O R L D C L A S S F O O D F A C T O R I E S PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .27-July 2024 CONTENTS 1. WHITE PAPER 1. WHITE PAPER A. Lactic Acid Fermentation A. Electrical panel B. Food Auditor- In Food Manufacturing B. Frozen Dessert Facility 2. INDUSTRY BUZZ 2. INDUSTRY BUZZ Latest Food Industry News Updates Latest Food Industry News Updates 3. WEEKS HIGHLIGHT 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week A Look Into The Main Events Of The Week 4. DID YOU KNOW? 4. DID YOU KNOW? Fascinating Food Facts To Expand Fascinating Food Facts To Expand Knowledge Knowledge 2-5 6-7 8 9-12 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .27-July 2024 Lactic Acid Fermentation Introduction Lactic acid bacteria perform an essential role in the preservation and production of many varieties of foods. It has got various applications in food, pharma, and allied industries due to its peculiar flavour and aroma. It is also inexpensive, and needs little or no heat in the application, making them fuel-efficient as well. The production of lactic acid from hexoses ( 6 Carbon sugar) is a peculiar metabolic activity, also named ‘fermentation’, of LAB (Lactic Acid Bacteria) such as Lactococcus, Lactobacillus, Enterococcus, and Streptococcus reasons, fermentative bacteria are commonly employed in industry as starter cultures for the the food industrial processing of fermented dairy, meat, cereal, and vegetable products. spp. For these Biopreservation of Foods using Lactic Acid Fermentation Biopreservation refers to extended storage life and enhanced safety of foods using their natural or controlled microflora and (or) their antibacterial products. adding bacterial strains that grow rapidly and (or) produce antagonistic substances. adding purified antagonistic substances adding the fermentation liquor or concentrate from an antagonistic organism adding mesophilic LAB as a 'fail-safe' protection against temperature abuse. Industrial Production of Lactic Acid in industrial applications Lactic acid also has a prime position due to its versatile food, pharmaceutical, textile, leather, and other chemical industries. Lactic acid is widely used in food-related applications but recently it has gained many other like biodegradable plastic industrial applications production. Food and food-related applications account for approximately 85% of the demand for lactic acid, whereas non-food industrial applications account for only 15% of the demand. Lactic acid was first isolated from sour milk by Carl Wilhelm Scheele in 1780 and was first commercially produced in 1881 by CE Avery in Littleton, MA, USA. Pasteur, Lister, and Delbrueck identified lactic acid as a microbial metabolite. The production demand for lactic acid has been increased over years due to due to its high potential of application in a wide range of fields. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .27-July 2024 classified as GRAS Lactic acid has been mainly used for food and food- related applications. It is due to the mild acidic taste of lactic acid. In addition, lactic acid is non-volatile, odourless, and (generally recognized as safe) for use as a general-purpose food additive. Therefore, many industries choose lactic acid as a safe flavour and preservative in food. Lactic acid also has been utilized in the cosmetic industry such as in the manufacture of hygiene and aesthetic products due its moisturizing, antimicrobial, and rejuvenating effects on the skin, as well as of oral hygiene products. The other promising application of lactic acid lies in It offers its polymer, the poly-lactic acid (PLA). biodegradability, tremendous advantages is thermos-plasticity, high considered as an environment-friendly alternative to substitute plastics derived from petrochemicals. PLA can be applied in medical applications for filling the gaps (stitching material), and joining membranes or thin skins in humans. in bones, producing strength, etc. PLA sutures like to Lactic Acid Fermentation Process Lactic acid can be produced by the fermentation of sugars or sugar-containing hydrolyzates or the single-step conversion of starchy or cellulosic wastes by direct conversion using amylolytic lactic acid-producing microorganisms the simultaneous hydrolysis and fermentation with concomitant addition of saccharifying enzymes and inoculum together. There are different processes for the biotechnological production of lactic acid. Generally, hydrolyzate is used instead of refined sugars which can be utilized for submerged fermentation or solid-state fermentation. by or Future of Lactic Acid Fermentation of friendly with environmentally i.e., polylactic acid, can Biodegradable plastic replace synthetic polymers to avoid environmental lactic acid production must be pollution. So economic and environmental the utilization of renewable biomass. The production of lactic acid from fossil fuels is now widely accepted as unsustainable due to depleting resources and the accumulation hazardous chemicals. Even though fermentation can replace the chemical synthesis, the cost of production must reduce for the bulk production of lactic acid for the biodegradable plastic. High energy consumption and cost in raw material pre-treatment can be reduced by simultaneous saccharification and fermentation. This process helps to increase the yield of lactic acid and increase productivity. The simultaneous saccharification and fermentation its of lignocellulosic and starchy materials have advantages and fermentation. Consumable sugars like glucose released by cellulase or amylolytic enzyme are simultaneously converted to the end product by the microorganism. Glucose inhibition on the enzyme is therefore minimized. Many of lactic acid bacteria are mesophilic and fermentation can carry out at the optimum temperature of their growth. Simultaneous saccharification and fermentation offer the controlled release of sugar at the optimum growth temperature. The operating temperature of the simultaneous saccharification and fermentation level close to the can thus be brought to the optimum of cellulase enzyme by using thermotolerant organisms for the efficiency of the whole process. hydrolysis separate over the the PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .27-July 2024 Food Auditor- In Food Manufacturing Facility PROTEIN FUNCTIONALIZATION PROTEIN FUNCTIONALIZATION Introduction Responsibility is a professional who understands An Auditor standards & principles of auditing a food safety, HACCP based system and train client employees on food safety. Internal audits can be useful for the business to assess whether or not it is meeting regulatory requirements and ensure complying to all the SOP or guidelines. Requirement the follow safety has triggered and in public and private Nowadays, the interest of the consumers on food that quality and inculcated to develop a variety of food safety and quality standards food sectors. These standards have both advantages and disadvantages that varies on different factors for these reason skills of the auditor is used. In food industry auditors are required to check and legal procedures, certification procedures and certification requirements. And auditor posses’ good knowledge on assessment procedures and asses the relevant documents that helps to identify minor mistakes that will help to the avoid mistakes next competence of to provide products, processes, or services in its certified scope. Auditor will have the good communication on the required languages that will help to guide the production and maintenance workers. time. Auditor asses the organization The auditor's job is to conduct food safety programme audits and assessments, as well as to assess business compliance with food safety programme requirements and the Food Safety Standards, and then to submit the results of the audits and assessments to the enforcement agency. When a food business's food safety programme fails to produce safe food, the enforcement agency is responsible for implementing appropriate enforcement measures. For an audit to be successful, the auditor/audit team must have a thorough understanding of the audit process as well as the necessary skills and experience as auditors. The training and experience of a food safety auditor must be considered when evaluating their competency. As a result, successful completion of accredited training would be considered sufficient. Auditors will need to present documentation of audits conducted to meet the applicable audit experience requirements. This could log of audits completed, which has been validated by food firms. include a Some of the responsibilities of food auditor are as follows: ·To develop a food safety programme for the food industry. ·To check in place food safety programme READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .27-July 2024 this To check food processing techniques, handling practices, and support programs. To check, observe and identifying the hazards that are expected to occur, and establish appropriate methods of control. This includes validating existing control methods and when there is no adequate control method in place, they establish an appropriate method. Establishing the procedures for applying the precautionary action. Typically, includes review of processes, materials and or food handling procedures. It may require revision of factory procedures and documentation such as specifications, approved supplier programs and operating procedures. To describe the supervising requirements for food safety hazard. It includes explanation of the method or technique to be followed. Procedures selected followed would typically be specific in the form of a standard operating procedure or work training The corrective actions are described of the acceptable limits or requirements are not up to the mark. When the corrective actions are applied the person assessing the corrective action should record the information. The documentation related to the design and the maintenance of food safety program should be developed. It includes tables, support program requirements, data analysis report, corrective action reports, verification reports and hazard analysis .this will be on the nature of the business. ·Developing a plan for frequent review of the safety program. The review plan must meet food safety legislation/regulations to certify that the food safety program to date and satisfactory. Any change that could affect food safety should trigger a review and validation prior to change being introduced. The plan should provide review by an authorized food safety auditor at the regulated frequency is up Imapct on Food Industry industry have faced sudden declines in food It has been seen, the sudden changes industry during that drastically this pandemic effected different sectors in food industry things. The sites that provide product & services to the food in demand, while other sites providing product and services to retailers have never been busier. Each of these situations create a disturbance in the food industry, creating audits as an important part for the food safety chain. Rapid increase in production, industry must recruit and train new and temporary employees. Audits in the food industry are mandatory to ensure the new recruits are following the food safety programs and to know the effect of safety on finished food products. When the production increases that can lead to not giving priority to pre-requisite programs such as sanitation and preventive maintenance. Because of the reduced time allocated for both the programs can improper sanitation and preventive maintenance that could be the result of microbiological and foreign contamination risks. By conducting food safety audits and implementation of food safety programs risks can be minimized and the recalls averted. Food audits can help to identify areas where the programs may need additional attention that helps to recognize weakness that can be prevented from becoming big. lead to PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ FSSAI Emphasizes the Requirement for Nutritional Information to be Highlighted with Larger Fonts and Bold Letters The Food Safety and Standards Authority of India (FSSAI) has information recently approved changes to the nutritional labelling on packaged food items. The proposed changes call for the total salt, sugar, and saturated fat to be displayed in bold letters and a larger font size, making it more prominent for consumers. The FSSAI plans to issue a draft notification on the proposed changes and will seek input from stakeholders. In an official statement, the FSSAI announced its approval of a proposal to present nutritional information regarding total sugar, salt, and saturated fat in bold letters and a relatively increased font size on the labels of packaged food items. The decision to approve the amendment in the Food Safety and Standards (Labelling and Display) Regulations, 2020, concerning nutritional information labelling was made during the 44th meeting of the Food Authority, chaired by Apurva Chandra, the Chairperson of FSSAI. According to the regulator, the intent of the amendment is to empower consumers to better understand the nutritional value of the products they consume and make healthier decisions. Advanced technologies make it possible to classify 30 tons of coffee per hour is introducing an industrial production In the Cerrado Mineiro region of Brazil, notable for its sustainable techniques and innovative coffee production systems, new technologies are being used to enhance the quality of coffee beans, boost exports, and diversify the - market. The Cerrado Coffee Growers' Cooperative Expocacer line for the classification of specialty coffee, specifically prioritizing meticulous bean quality in small volumes of up to 3,600 kg per hour. According technology manager, Célio Barreto, the machinery is fully automated, featuring 108 options for grain classification routes. This the control of KPIs automation system allows (production and maintenance indexes) and incorporates an Artificial Intelligence sensor for predictive maintenance. It has been designed to process high-quality coffee in a more selective manner, aiming for increased yields and improved bean selection and classification. innovation and to Expocacer's control for PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION India and Taiwan's Agreement to Simplify Trade of Organic Farm Products Takes Effect Urad Prices Drop as Increased Rainfall Boosts Sowing Area by 46% Compared to Last Year India and Taiwan have recently implemented a significant agreement aimed at facilitating the trade of organically produced goods. The agreement, officially known as the Mutual Recognition Agreement (MRA), came into effect on July 8 and is expected to have a substantial impact on the trade of products such as tea and medicinal plants between the two countries. The MRA is designed to simplify the export process for organic products by eliminating the requirement for dual certifications. This move is projected to lower compliance costs and streamline the regulatory requirements for exporters, making it easier for them to engage in trade. The administration of the MRA falls under the purview of India's Agricultural and Processed Food Products Export Development Authority (APEDA) and Taiwan's Agriculture and Food Agency. Similarly, products meeting the criteria set out in Taiwan's Organic Agriculture Promotion Act can be sold in India under the label "Taiwan Organic." The delicious Dal Makhni might become more affordable. Consumers of pulses could see a drop in prices as the cultivation of urad has increased due to rainfall. According to the Ministry of Consumer Affairs, Food and Public Distribution, the sowing area for Urad has reached 5.37 lakh hectares, which is over 46% higher compared to last year's 3.67 lakh hectares. The National Cooperative Consumer’s Federation of India (NCCF) and the National Agricultural Cooperative Marketing Federation of India (NAFED) have initiated pre-registration of farmers growing Urad. A report by CNBC-TV18 on 19th June stated that the government anticipated a decrease in pulse prices due to the anticipated rains in multiple states. On 21st June, the Union Government enforced stock limits until 30th September on pulses Tur and Chana to prevent hoarding and ensure sufficient availability and reasonable prices. Deceptive Advertisements of Food Products Abound The NAPi report '50 Shades of Food Advertising' highlights the deceptive and manipulative nature of food advertisements, which contribute to increased consumption of unhealthy products and are linked to rising obesity and diabetes rates in India. Despite aspiring to be a global leader and a 5 trillion-dollar economy, India faces persistent undernutrition in children and a growing prevalence of obesity and diabetes in adults. According to the 2023 ICMR-INDIAB study, there are about 100 million diabetes cases in India, with 1 in 4 individuals suffering from diabetes, being pre-diabetic, or obese. Furthermore, more than 10% of 5–19-year-olds in India are pre-diabetic, as per ICMR-NIN’s “Dietary Guidelines for Indians”. The rise in obesity and diabetes is attributed to the aggressive marketing of unhealthy high-fat, high-sugar, high-salt (HFSS) and ultra-processed food products, which are replacing traditional diets. Studies reveal a 13.3% annual growth in ultra-processed food sales and a 19% increase in bottled soft drink consumption. T HE UNION MINISTER FOR FARMERS' WELFARE AND AGRICULTURE ASSESSES KHARIF SEASON READINESS. 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 7 JULY WORLD CHOCOLATE DAY Delving into the Cocoa Complexity: Celebrating Chocolate Day with a Technological Twist 11 JULY NATIONAL MOJITO DAY Refresh with mint and lime. Celebrate summer's zest in every sip. Cheers to the perfect drink. Y L U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? 1/4 2/4 T E C H N I C A L C O N T E N T 3/4 4/4 Fact 1 In the realm of baking, essential tools like baking tins and sheets fulfill diverse technical roles. Crafted from materials like aluminum or stainless steel, baking tins come in varied shapes and sizes, providing flexibility in product presentation. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y L U J PMG T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 2 Bread make-up equipment is integral in commercial baking, automating the process of dough shaping and forming. These machines include dough dividers, rounders, and moulders, each serving a specific function in the bread-making process. Advanced designs ensure precise portioning and shaping of dough, maintaining consistency in product size and weight. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y L U J PMG T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 3 Kneaders are essential in dough processing, employing mechanical action to knead and develop gluten in dough. These machines feature rotating arms or blades within a mixing chamber, efficiently combining flour, water, and other ingredients to form dough. Advanced designs ensure thorough mixing while minimizing dough temperature rise. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y L U J PMG T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 4 In the realm of food production, piping machines stand as vital tools, employing sophisticated mechanisms to precisely dispense batter, cream, or filling onto various products. Leveraging cutting-edge technology such as servo-controlled pistons or rotary depositor heads, these machines ensure accurate and consistent dispensing. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y L U J PMG B U I L D W O R L D C L A S S F O O D F A C T O R I E S PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .27-July 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. 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