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evki Publication & Advertising

NOVEMBER 2022 | ISSUE 10 | VOL 3 | `120

RNI: DELENG/2021/79881

FOOD & DRINK INDUSTRY

Processing | Packaging | Warehousing & Logistic | Coldchain | Ingredients | Testing

Meatless meat- Next generation protein

The current situation related to agricultural, and the environment land is, it makes up just 33% of the earth’s surface. In that only 71% is habitable. | Page 18

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Contents Industry Updates 06 Kamakshi SÜDPACK opens new plant in India 08 Coca-Cola NBC in Nigeria turns to Sidel for ‘the ideal project’ 09 Sidel launches its 1SKIN™ bottle, the future of sustainable packaging 10 Mettler-Toledo to present free webinar

Processing Industry 14 New wave in food processing & preservation system 18 Meatless meat- Next generation protein 24 How does varying the quantity and composition of the components of a bread affect its outcome?

18 Packaging Industry 30 Brand adopts sustainable packaging in the coming years 32 Adhesives lamination for flexible packaging

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24 Food Food & Drink & Drink Industry Industry | November | August 2022

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44

Safety & Testing 38 India’s own Standards for food safety

Warehousing Industry

40 Supply Chain Sustainability shaping the future of Industries 44 Handling and storage manage qualitative and quantitative losses

Ingredients Industry 46 Flavour Enhancers – An overview 50 Propolis: A wonder natural preservative from honeybee’s waste

46 50 November 2022 | ISSUE 10| VOL 3

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industry updates

Kamakshi SÜDPACK opens new plant in India

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n 14 October 2022, the state-of-the-art Kamakshi SÜDPACK production plant near Ahmedabad opened with a festive ceremony. The new site is a key component of SÜDPACK’s internationalization strategy – as well as a strategic hub for the intensified development of the rapidly growing market of the Indian subcontinent and for meeting the demand for highquality flexible films in a broad range of industries with a comprehensive product and service portfolio. Asia, in addition to Eastern Europe and Africa, is becoming increasingly important for food production as well as in medicine and technology. The joint venture with Kamakshi Flexiprints is thus an important element for SÜDPACK in its internationalization strategy. Located in Ahmedabad in India and founded in 1994, the manufacturer of printed, flexible packaging materials supplies the food and non-food industries with flexible packaging solutions. Now after approximately a year and a half of construction, the opening ceremony was held for the new Kamakshi SÜDPACK Pvt. Ltd. production site. The festivities were attended by SÜDPACK’s Managing Partner Carolin Grimbacher and its Managing Director Tharcisse Carl, the Managing Directors of Kamakshi SÜDPACK, Harish Goel and Narendra Dhupar, in addition to highranking local politicians.

The two days of celebration began with a press conference during which Carolin Grimbacher provided a brief overview of the company group’s strategy. This presentation was followed by a presentation about SÜDPACK’s sustainability roadmap – a subject that is

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also of growing relevance in India. After the press conference, many thanks were expressed to the companies involved in constructing the new site.

On the following day, the official opening ceremony for the site was on the agenda. During the ceremony, Tharcisse Carl presented his vision for Kamakshi SÜDPACK – and explicitly highlighted the outstanding cooperation in recent months among everyone involved. The new Kamakshi SÜDPACK plant is equipped with cutting-edge extrusion, printing, coating and laminating machines for the production and finishing of high-performance films. It complies with the IGBC Standards for green building. The site will also comply with future international regulations and standards, such as GMP (Good Manufacturing Practice), BRC, FSMS ISO 22001, QMS ISO 9001 and SMS-ISO 45001.

The complex covers a total area of approximately 47,000 m² and is divided into areas for extrusion, printing, laminating and pouch production. In recent weeks, the individual lines were gradually commissioned and powered up to make it possible to already produce flexible packaging solutions at the site that meet the highest standards of quality. “Our well-considered site concept is designed so we can gradually expand its capacities in order to meet the ever-increasing demand for multilayer films that are both innovative and sustainable for flexible packaging on the Indian subcontinent,” explained Tharcisse Carl, who was responsible at SÜDPACK for the new construction of the production site. Additional goals

include improved market penetration, more rapid response times to the shifting needs of the packaging industry and the prompt supply of local customers. Harish Goel emphasized: “SÜDPACK’s unparalleled and long-standing expertise in coextrusion and film finishing in combination with our excellent knowledge of the market opens up opportunities for us that we had not been able to exploit in such a way until now.”

Most particularly, the aim is to also consistently meet the growing demand for sustainable packaging solutions. After all, the reduction of plastic waste has become a topic of increasing importance in recent years in India as well. In 2016, the Indian government recognized the problem and passed what are known as the “Plastic Waste Management Rules.” According to the rules, single-use plastic items such as simple plastic carrier bags are to no longer be produced by the end of 2022. Another step is the gradual phasing-out of multilayer laminates that are not recyclable and therefore predominantly undergo thermal recycling. “With our broad portfolio in the area of recyclable and particularly material-efficient high-performance films and packaging concepts, we are in an excellent position – and can therefore optimally support our Indian customers in meeting statutory requirements in terms of sustainability,” emphasized Carolin Grimbacher, whose position also includes overseeing the R&D department at SÜDPACK.

Food Food & Drink & Drink Industry Industry | November | August 2022

Lab scale & Pilot scale Filtration Test Facilities The selection & sizing of an optimal filtration system can be done by conducting trials on representative samples. Simulation of operating parameters is done while conducting trials which help in generation of accurate data. Trials give us an insight into the fluid characteristics & the problems faced during filtration. This helps in selection of the correct M.O.C, type & grade of filter best suited for the application. We understand & recognize the importance of testing & have set up a test facility in our premises. This Test facility is a first of its kind offered in the industry Lab scale trials can be conducted with small volume samples. The information gathered from lab scale trials is used as a foundation for subsequent pilot scale trials. The pilot scale test facility in our premises allows customers to conduct trials with 80-100 liters volume. Different types of filters can be tested, while monitoring the differential pressures, flow-rate, clarity etc. Scale-up for plant scale design is done after analyzing the data generated during pilot scale trials.

Automatic Integrity Test Machine

Pilot Scale test Facility

Lab scale testing

Our state of the art laboratory is equipped with a high precision laser particle analyzer which works on the principle of laser diffraction. It detects particle sizes as fine as 0.04 micron & provides agraphical/tabulated data of the particle size as well as its percentage quantity.

Laser Particle Size Analyzer

This data helps greatly in determining the various grades of filters required to trap the particles, which is essential for recovery of expensive products or noble metal catalysts.

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This emphasis on testing during design stage, coupled with our vast experience since 1978, helps us to offer truly customized solutions to our customers’ filtration problems.

industry updates

Coca-Cola NBC in Nigeria turns to Sidel for ‘the ideal project’

in Nigeria, with consumption higher than the regional average at 17 litres per head per year. Sales of low-calorie and low-sugar options are increasing as more Nigerians embrace healthy eating. CSD is one of the best-performing soft drinks segments, with growth of 6.7% between 2019-2020. Premium brands dominate CSDs, led by Coca-Cola with a 38.7% volume share.[1]

The Super Combi solution

The Sidel Super Combi is an all-inone solution comprising blowing, labelling and filling. This technology is increasingly being chosen by the large beverage companies such as Coca-Cola, that are continuing to invest in the latest high-speed, high-efficiency equipment and have confidence in Sidel’s quality, consistent worldwide standards and continuing innovation.

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idel, the complete line solutions provider, has recently accomplished the installation of its Super Combi highspeed, flexible and digitally empowered packaging line at the Nigerian Bottling Company (NBC). NBC is part of Coca-Cola Hellenic, the CocaCola Company’s third largest bottling partner, which sells more than 2 billion unit cases each year to 600 million consumers in 29 countries. Nigeria is its most southerly market. In June 2022 Sidel installed the Africa region’s first Sidel Super Combi line for carbonated soft drinks (CSD) at

the NBC plant in the northern city of Challawa. Capable of bottling speeds of 65,000 bottles per hour, this high-speed combined line was the perfect solution for NBC to meet Nigeria’s booming CSD market. Described by the Engineering Group Manager Theodoros Kappatos ‘the ideal project’ in honour of its smooth performance, this is the fifth line that Sidel has installed, building on a relationship that has gone from strength to strength since 2017, when Sidel planned and executed a line in Abuja that has performed strongly for the bottling company ever since. Carbonated soft drinks are very popular

Flexibility was a key consideration in NBC’s choice of equipment. The Challawa line needs to accommodate 20 different SKUs, with a variety of brands including Coca Cola, Coke Zero, Fanta and Sprite in PET bottles sizes of 600ml and 350ml, and quickly adapt to different caps and labels.

“We have built such a strong relationship with Sidel. Over the course of several projects that we have worked on together, Sidel has shown how they truly understand our business,” says Theodoros Kappatos, Engineering Group Manager, NBC. “With Sidel at our side, we know we can easily meet demand in this fast-growing market. The Challawa line is a great example of Sidel’s unique capabilities. Having been completed ahead of schedule it underscores the fact that we selected the right partner for this development.”

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Sidel launches its 1SKIN™ bottle, the future of sustainable packaging

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idel has created 1SKIN™, a unique label-less recycled PET bottle. Combining distinctive shelf-appeal with the highest eco credentials, it has been designed to help Sidel’s customers achieve their sustainability goals and drive sales of high-end products. The onelitre bottle is destined for the booming market in sensitive juices, teas and flavoured drinks. The new 1SKIN concept represents a breakthrough both in sustainability and in its streamlined design. Made with readily available 100% recycled PET (r-PET), 1SKIN has been designed by Sidel for easy recycling. The label-free bottle with its tethered cap can immediately enter the recycling stream with no need to separate additional raw materials such as ink, glue, labels or sleeves. Customers choosing 1SKIN will stay ahead of the main worldwide regulations and market trends for sustainable packaging. Launched at the international beverages trade fair, drinktec in Germany in September, the bottle has attracted interest from customers from all over the world seeking to make their packaging more sustainable. Many of the major brands are embracing higher sustainability standards, driven by consumer influence as well as growing legislation to encourage recycling.

“We are delighted with the positive response to 1SKIN,” says Vincent Le Guen, Vice President - Packaging at Sidel. “We have demonstrated that it is possible to combine outstanding design and strong sustainability credentials in one affordable premium bottle.”

November 2022 | ISSUE 10| VOL 3

industry updates

Mettler-Toledo to present free webinar Live event scheduled for 17th November 2022 will discuss cost-related challenges faced by food manufacturers and illustrate how product inspection systems can help save money and improve efficiency.

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ettler-Toledo Product Inspection is running a live webinar on 17th November (09.00 and 14.00 GMT) designed to explain how smart product inspection solutions can support food producers to tackle rising manufacturing costs.

The free webinar – titled “5 Ways to Combat Rising Food Manufacturing Costs with Product Inspection Technologies” – will be presented by Robert Rogers, Senior Advisor for Food Safety & Regulation at Mettler-Toledo. With more than 26 years’ industry experience, Robert Rogers is a key expert at Mettler-Toledo, consulting with manufacturers to help them protect their products, prepare for food safety digital maturity and compliance, and how to future-proof their business. A recording of the webinar will also be available on-demand from the MettlerToledo website for those unable to join on the day.

In the webinar Robert will highlight five

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key cost-related challenges faced by food manufacturers today, and the ways that these challenges manifest themselves from day to day: •

•

•

•

Challenge #1: Reducing Material and Energy Costs – including incorrect fill levels, using machinery with poor energy efficiency, wasted materials through not identifying contaminants until late in the process, and the issue of false rejects. Challenge #2: Optimising Human Resources – such as inefficient manual processes that slow production and demotivate staff, continued reliance on employees for tasks that could be better handled by automation, and protecting employee safety. Challenge #3: Avoiding Unnecessary Waste – covering issues such as false rejects which cause unnecessary waste, poorly maintained machinery not correctly identifying issues, product giveaway due to poor fill level control, and time-consuming sample checks. Challenge #4: Modernising Data

Management – this involves the transition from manual recordkeeping to automated processes, improving connectivity between systems to enable data sharing, getting ready for food safety digitalization, and enabling transparency of food manufacturing throughout the supply chain. • Challenge #5: Minimising Downtime – this section will cover product changeovers, overcoming system breakdowns, reducing cleaning time, and preventive maintenance. During the webinar, Robert will outline the key role that smart product inspection solutions, i.e. checkweighing, metal detection, x-ray and vision inspection, can play in helping to meet these key challenges and reduce manufacturing costs. Alongside cost factors, additional benefits that accrue from using relevant product inspection systems will also be put forward for each scenario. In addition, customer stories will demonstrate the impact that product inspection can make. “We will give food manufacturers a number of concrete takeaways that will benefit their businesses’ profitability and efficiency,” says Robert. “Rising food manufacturing costs can be tackled with smart product inspection solutions, with reduced waste, better product quality and more transparent supply chains being among further benefits that manufacturers can look to gain. This will be an informative session, packed with practical solutions to the challenges that many food manufacturers are faced with today.”

To register for the webinar: www.mt.com/ pi-combatcosts-pr

Food Food & Drink & Drink Industry Industry | November | August 2022



Editorial Note

“Welcome to the Nov 2022 edition of Food & Drink Industry Magazine”

Food and Drink Industry magazine delivers the most relevant news and industry update to our readers and progressive marketplace. Our vision focuses on strengthening brand values, including print, and online. Our magazine content is able to guide our readers and people from the food and drink manufacturing industry.

EDITOR’S TOP PICK

In our food processing segment: The current situation related to agricultural and the environment is land makes up just 33% of the earth’s surface. In that only 71% is habitable. Of that 71%, we have already exploited; 50% for agricultural use. And of that, more than 75% goes into raising livestock. Yet only 33% protein is produced on that land. In our food packaging segment: Flexible packing for foods and others consumer goods has been around for a long time and now is essential for efficient distribution, protection, and economics. Today’s packaging could not exist in its myriad forms and functionalities without, amongst many other components, the integral part played by flexible packaging adhesives.

In our warehousing Segment: Storage is the process in which crops are kept in gunny bags or silos for saving them from microorganisms. Storage" means the phase of the post-harvest system during which the products are kept in such a way as to guarantee food security other than during periods of agricultural production at the marketing level, to balance the supply and demand of agricultural products, thereby stabilizing market prices.

These are some specific topics we mentioned here and a lot more to read in this Nov 2022 edition of the magazine.

Brand adopts sustainable packaging in the coming years Page 30

We are always happy to receive contributions from your side in terms of news, press release, and article. Our marketing teams and advertising experts are ready to discuss how you can best showcase your products and solutions to our readers. Get In touch with us through Emails, Linkedin, Twitter, Facebook, Instagram. See you next month. Bhawna Kapkoti

Publisher Devki Publication & Advertising E-514 2nd Floor Gali No –9 Shanti Marg Delhi-110092 +91- 9555844144 [email protected] www.ifttrade.com

Editor : Bhawna Kapkoti Associate Sub-Editor : Bhupender Singh | Neelam Marketing Manager : Virender Singh Accounts Manager: Harshit Bisht Marketing Executive: Meenakshi Almiya | Dheeraj Art & Design : Pardeep Bisht Subscription & Circulation - Rohit Printer : Royal Offset, 489 Patparganj Industrial Area, Delhi 110092

All right reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher. All information is published in a good faith. While care is taken to prevent inaccuracies, the publishers accept no liability for any error or omissions or for the consequences of any action taken on the basis of information published.

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Food & Drink Industry | November 2022

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Processing Industry

New wave in food processing & preservation system Food handling and processing

The entire process, from raw ingredients to a finished product ready for storage, must comply with a standard sanitation program. In the United States, the practice of HACCP (hazard analysis critical control points), though mandatory for several industries, may eventually become so for all food industries. At present, the application of HACCP is voluntary for most food processors. Similar sanitary programs apply to workers. It is important to realize that a food processing plant must have a basic sanitation system program before it can implement a HACCP program.

Effects of processing on the sensory characteristics of foods: There are a number of definitions of ‘quality’ of foods, which are discussed

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by Cardello (1998). To the consumer, the most important quality attributes of a food are its sensory characteristics (texture, flavour, aroma, shape and colour). These determine an individual’s preference for specific products, and small differences between brands of similar products can have a substantial influence on acceptability. A continuing aim of food manufacturers is to find improvements in processing technology which retain or create desirable sensory qualities or reduce the damage to food caused by processing.

Ms. Kajal Dalvi

Many unit operations, especially those that do not involve heat, have little or no effect on the nutritional quality of foods. Examples include mixing, cleaning, sorting, freeze drying and pasteurisation. Unit operations that intentionally separate the components of

1. Dairy: India is the world leader in milk production, producing around 146 million MT of milk. India's milk production is expected to reach 180 million MT by 2020, from current 146 million MT, while the demand is projected (by NDDB) to reach 200

Effects of processing on nutritional properties:

+91 9767080305/7678070305 [email protected] [email protected] foods alter the nutritional quality of each fraction compared with the raw material. Unintentional separation of watersoluble nutrients (minerals, watersoluble vitamins and sugars) also occurs in some unit operations (for example blanching and in drip losses from roast or frozen foods.

Opportunities in food processing:

Food Food & Drink & Drink Industry Industry | November | August 2022

2. Fruits & Vegetables: India is the second largest producer of the Fruits and Vegetables in the world with a production of 256 million MT. India is the world's largest producer of bananas, papaya, mangoes & guavas and the second largest producer of potatoes, green peas, cabbage and cauliflower. India witnesses nearly 4.615.9% wastage in fruits and vegetables annually, due to lack of modern harvesting practices and inadequate cold chain infrastructure. Processing levels in F&V currently stand at close to 2%. This gives immense opportunity to invest in initiatives that help reduce wastage levels including adequate infrastructure (cold chain, processing infrastructure), R&D for processed food & packaging and innovative on farm preservation systems. 3. Meat & Poultry: India produces around 5.3 million MT of meat annually. Wastages in poultry are comparatively higher at 6.7%, while in meat it is 2.7%. The current processing levels in poultry are 6%, while for meat it stands at 21%. Poultry is a highly vertically integrated industry in India and matches the efficiency levels of many western countries. Modern abattoirs, logistics, processing and cold chain infrastructure is a huge opportunity in India, given the changing preference of Indian consumers for clean and safe meat and meat products. 4. Marine products: India, with a

India is the second largest producer of the Fruits and Vegetables in the world with a production of 256 million MT. India is the world's largest producer of bananas, papaya, mangoes & guavas and the second largest producer of potatoes, green peas, cabbage and cauliflower production of 9.6 million MT is the second largest fish producer in the world. India is endowed with abundant geographical resources suited for both marine and inland fisheries. The wastage levels in inland fisheries are to the tune of 5.2%, while for marine fisheries they are close to 10.5%. Processing levels of marine food in India are at 23%. Huge opportunity exists in India for cold chain development for marine products, value added product development for domestic as well as export market as well as innovations in packaging for increased shelf life and product differentiation. 5. Cold Chain: India produces more than 400 million MT of perishables every year (horticultural produce+ dairy+ meat+ poultry + fish). The wastage levels in perishables in India are significantly high- 4.6- 15.9% in fruits, 5.2% in inland fish, 10.5% in marine fish, 2.7% in meat and 6.7% in poultry. Estimated annual value of losses of agri produce currently stands at Rs. 92,651 crores (USD 14 Bn). Annual value of losses in fruits and vegetables, meat, fish and milk is estimated at Rs. 50,473 crores (USD 7.6Bn). Adequate and efficient cold chain infrastructure from farm gate to consumers is required to arrest the high losses in supply chain of perishables. Baseline survey conducted by National Horticulture Board (in Dec 2014) has estimated the total cold storage capacity

November 2022 | ISSUE 10| VOL 3

in India at 31.8 million MT. Large unfulfilled gap exists in the sector for investments in cold storage, CA storage, reefers, ripening chambers, IQF, milk chilling and processing in India.

Food production and processing – The Indian scenario: In recent decades, there have been substantial changes in the patterns of production, consumption, and trade in Indian agriculture. One change is the shift in production and consumption from food grains to high value agricultural commodities such as fruits and vegetables, milk and milk products, meat, eggs, fish and processed food products. Trade in high value products is increasingly displacing exports of traditional commodities such as rice, sugar, tea, coffee, tobacco, etc. thus, during the 2000s, the growth rate in value of exports of rice, sugar, marine products, tea, etc. declined while high value exports (fruits and vegetables, floriculture, meat, processed fruit juices) grew by about 18 percent annually (Sharma and Jain, 2011; Ali, Singh and Muhammad, 2007). Given the declining share of traditional commodities in production, consumption and trade, horticulture and other non-traditional, high value, agricultural crops represent an important area of potential income growth in rural areas. Benefits of food processing: Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Modern supermarkets would not exist without modern food processing techniques, long voyages would not be possible and military campaigns would be significantly more difficult and costly to execute. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. When they

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Processing Industry

million MT. Changing lifestyle patterns, increasing disposable incomes and increasing health consciousness are the key growth drivers for milk and high value milk products in India. To tap this surging demand most dairy players have entered the processed dairy products market with introduction of value-added products like ghee, flavoured yogurt, butter (with variants), flavoured milk, cheese etc. New value-added dairy products, innovative packaging, cold chain and new technology for value added dairy product processing offer tremendous potential for technology suppliers, processors as well as service providers.

Processing Industry

were first introduced, some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many new foods available to the masses. Modern food processing also improves the quality of life for people with allergies, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as vitamins.

New thermal technologies:

Radio frequency (RF): It is heating is a promising technology for food applications because of the associated rapid and uniform heat distribution, large penetration depth and lower energy consumption. Radio frequency heating has been successfully applied for drying, baking and thawing of frozen meat and in meat processing. However, its use in continuous pasteurization and sterilization of foods is rather limited. During RF heating, heat is generated within the product due to molecular friction resulting from oscillating molecules and ions caused by the applied alternating electric field. RF heating is influenced principally by the dielectric properties of the product when other conditions are kept constant. This review deals with the current status of RF heating applications in food processing, as well as product and system specific factors that influence the RF heating. It is evident that frequency level, temperature and properties of food, such as viscosity, water content and chemical composition affect the dielectric properties and thus the RF heating of foods. Therefore, these parameters should be taken into account when designing a radio frequency heating system for foods. Microwave heating: The usage of microwave heating for food processing is continuously developing globally. Shorter processing time, high energy efficiency and faster heating are the main advantages that the microwave heating profer. Although there are still some problems associated with the process. These are in terms of food quality and the non-uniform heating of foods. Hence

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The usage of microwave heating for food processing is continuously developing globally. Shorter processing time, high energy efficiency and faster heating are the main advantages that the microwave heating profer. Although there are still some problems associated with the process research has been focussed on avenues to overcome these problems. Currently, the research terrains are directed on new food formulation, changing of the oven design and the amalgamation of microwaves with other heating methods in order to achieve an efficient microwave/material interaction. In this article, insight is given on microwave/ food component interaction and recent developments in microwave heating application in the food processing are highlighted.

Ohmic heating: Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physicochemical changes are summarized as a convenient reference for researchers and food scientists and engineers.

Food Food & Drink & Drink Industry Industry | November | August 2022

High pressure processing: High Pressure Processing (HPP) is an emerging processing treatment that makes food safer and extends its shelf life, while allowing it to retain many of its original qualities and healthy attributes. HPP also tackles specific product quality and productivity issues without the use of flavour-altering additives or methods. It meets consumer demand for freshness without the negativity often associated with other methods such as irradiation. It is a non-thermal preservation and pasteurization technique that causes little or no change in the organoleptic and nutritional attributes of the product being processed, unlike most conventional heat treatments. HPP accomplishes all of this by applying high hydrostatic pressures (between 100 and 1000 MPa) to food products. This paper reviews the literature on high pressure application in food industry most notably it covers various facets of high-pressure technology, concepts and principles underlying the application of this technology, critical parameters, advantages and limitations of highpressure processing.

Pulsed electric field processing: Pulsed electric fields PEF is a nonthermal method of food preservation that uses short pulses of electricity for microbial inactivation and causes minimal detrimental effect on food quality attributes. PEF technology aims to offer consumers high-quality foods. For food quality attributes, PEF technology is considered superior to traditional thermal processing methods because it avoids or greatly reduces detrimental changes in the sensory and physical properties of foods. PEF technology aims to offer consumers highquality foods. For food quality attributes, PEF technology is considered superior to traditional thermal processing methods because it avoids or greatly reduces detrimental changes in the sensory and physical properties of foods.

and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode

of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non-conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques.

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Cold plasma: In the past cold plasma is used for sterilization of sensitive materials

November 2022 | ISSUE 10| VOL 3

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Processing Industry

New non-thermal technologies:

Processing Industry

Meatless meat- Next generation protein Harini U.1, Harish S.1, Harisankar A.1 and Sinija V. R.2* National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 1: B Tech Food Technology 2: Professor & Head, Food Processing Business Incubation Centre *Corresponding author: [email protected] Introduction:

The current situation related to agricultural, and the environment land is, it makes up just 33% of the earth’s surface. In that only 71% is habitable. Of that 71%, we have already exploited; 50% for agricultural use. And of that, more than 75% goes into raising livestock.Yet only 33% protein is produced on that land. Pictorial representation of the same is given in figure 1. Using only animals as the primary production unit to produce meat is not feasible. For example, let’s take the chicken.To reach slaughter weight as soon as possible, they have been bred continuously. 1 calorie of chicken meat requires roughly 9 calories of feed. Even if we ignore concerns about animal welfare, the use of antibiotics & food safety,inherent feed conversion constraints in the biological system make conventional meat unsustainable, And the world’s population will surpass 10

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Fig 1. Current state of agricultural & environmental affairs (Formulated from UN FAO statistics) billion by 2050. So, development of meat analogue is important.

Our untenable eating habit affects the following factors. To satisfy the rising demand for more

sustainable diets, the food industry has demonstrated its ability to quickly innovate and adapt. It evident in the developing market for alternative proteins. The term alternative protein, also

Food Food & Drink & Drink Industry Industry | November | August 2022

Effects

Welfare of farmers

Water shortage, climatic change

Climatic condition

Animal farming for food causes land degradation, air& water pollution, global warming

Community health

Antimicrobial resistance and zoonotic pandemics pose urgent and significant dangers

Scarcity of food

Growing crop for feeding animals and raising it is inefficient, it drives up grain cost

abbreviated as alt protein, refers to meal, components or beverages that contain protein derived from sources other than animals. In the last 10 years, alt protein’s market share has dramatically expanded.

Every year, we consume about 66 billion chickens, 300 million cattle, 480 million goats, 600 million sheep, 1.5 billion pigs also many tens of millions of different creatures, including ducks, bunnies, and

turkeys. Only 18% of our calories come from livestock, but they consume 83% of farmland and animal consumption is the reason behind 15%of our planet’s greenhouse gas emissions.

Processing Industry

Factors

Non-meat protein sources, fit into 3 categories, • Plant based • Fermentation based • Animal cell based

Plant-based

Meat produced from plants is called plant based. We can produce meat from plant materials instead of relying on an animal to transform plants into food. Meat made from plants contains protein, fat, vitamins, minerals, and water, just like meat made from animals.

The development of plantbased meat:

Fig 2. Percentage of consumers very likely to purchase plant-based meat

Tofu & tempeh are 2 examples of longestablished meat substitutes. The introduction of Beyond Meat’s chicken strips in 2012 marked the beginning of the “BIOMIMICRY” strategy, which truly took off with the 2016 introduction of the Impossible Burger and Beyond Burger, both of which have found success in traditional fast-food restaurants. The consumer behaviour in purchasing of PMB in different countries is shown in figure 2.

Importance of plant-based meat

PBM requires 72-99% less water, 4799% less land than conventional meat production, according to research on the environmental effects of PBM. Additionally, it emits 30-90% less greenhouse gas and results in 51-91% less water contamination. By switching to PMB, we may consume significantly fewer natural resources & allow entire ecosystem to heal, operate and thrive. The global demand for meat is shown in figure 3.

Fig 3. 2005 vs 2050 meat’s global demand (in tonnes) (Data source: United Nations’ Food and Agriculture Organization) November 2022 | ISSUE 10| VOL 3

Optimizing crops is necessary for plant-based meat

PBM’s primary source of protein comes

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from crops. Until recently, PBM primarily utilized soy and wheat proteins. However, these crops have harvested & processed with other items in mind. Taking soy as an example, it has mostly been optimised as an oilseed crop.

Crops like pea and potato have gained popularity recently for use in plant-based meat. But historically, starch production has been the focus of these crops. This indicates that to maximise advantageous feature for oil or starch production, the existing commercial strains of soy, wheat, pea and potato may have sacrificed protein content. Production of plant-based meat: It involves 3 steps:

i. Protein separation & functionalization

Target plant proteins are isolated from plants, some of which are then hydrolysed to enhance their functionalities, such as solubility and cross-linking capacity. Ingredient isolation and functionalization Once the appropriate crops identified, functionalize the necessary raw components, such as proteins, lipids, starches. Similar to how a cow would chew, which is a mechanical kind of digestion, and use digestive enzymes, which is a chemical form of digestion,

to transform grass into muscle. Plant proteins, which tend to be globular and fibrous, can be made to behave like animal proteins by grinding, crushing, soaking, extruding, applying enzymes etc.

ii. Formulation

To improve the texture of the meat, plant-based fat, flour & food adhesives are combined with the plant proteins. The meat’s nutrient profile is met or surpassed by the addition of nutrients.

iii. Processing

To give the mixture of plant protein& other substances a texture resembling

Utilizing microorganisms to create alternative proteins through fermentation is an effective approach. Microbial culture has been employed by ancient civilizations for many different purposes, including the preservation of food, enhancement of its nutritional value and bioavailability

meat, protein reshaping procedures (pressing, stretching, extrusion etc) are used. Shear cell technology, 3D printing, and additives derived from recombinant proteins are examples of cutting-edge technologies being applied to enhance the organoleptic qualities of PBM.

Fermentation based

Utilizing microorganisms to create alternative proteins through fermentation is an effective approach. Microbial culture has been employed by ancient civilizations for many different purposes, including the preservation of food, enhancement of its nutritional value and bioavailability.

Types

The fermentation method for alternative protein is divided into 3 main categories:

Traditional fermentation

By means of microbial anaerobic digestion process of plant derived ingredients. Traditional fermentation includes the processes used to make beer, bread, cheese etc.

Biomass fermentation

Fig 4. A flow chart demonstrating common agricultural fractionation techniques with an emphasis on dry fraction by air classification via alkaline extraction and isoelectric precipitation 20

By leveraging the rapid growth of protein rich microorganisms, to produce large quantity of protein. The bacteria that proliferate through this process are used in this method as components for substitute proteins. For example, biomass fermentation is used by Quorn to cultivate filamentous fungus, used as the main ingredient in their products.

Precision fermentation

Microbes are used in this fermentation, to create particular useful components.

Food Food & Drink & Drink Industry Industry | November | August 2022

Types of meat

Chicken

2.8

Traditional fermentation makes better use of ingredients already present. Another benefit is , It helps to reduce food waste. It also aids in converting low-value agricultural by-products into nourishing and delectable food.

Pork

4.6

Importance of fermentation

Biomass Fermentation is recognised as the most effective method for creating a significant amount of protein. When compared to months or years for animals, microorganisms double in a matter of hours, making them much more efficient. The production of tonnes of biomass per hour by fermentation is possible with large scale Bioreactor facilities. The following are some advantages of protein generated through fermentation:

 Mycelium, microalgae, microorganisms can replicate the nutritional benefits and sensory sensations of animal products while excluding harmful components like cholesterol, antibiotics and hormones.  It will also aid environment by lowering emissions pollutants.  Utilizing or agricultural waste streams, reduces production’s variable and external costs, such as transportation.

Animal cell based

Cultivated meat also called cell-based meat or clean meat, is grown from the animal stem cell instead of using crops to feed animals, raising them, and then killing them for food. Clean meat the word not only mean that it is free of dirt, it means it is produced in environmentally friendly manner. In this process of producing cell-based meat stem cells are cultivated, harvested, separated and multiplied in higher volume and density in the bioreactor for meat production.

Critical component of cell

Feed conversion ratio of meat (per kg in per kg out)

Cultivated meat produced by cell culture

0.8

Beef (cattle used for meat production)

5.7

Beef (cattle used for dairy production)

Processing Industry

This makes it possible for alternative protein manufacturers to generate certain proteins, enzymes, flavouring agents, vitamins, colours, lipids in an effective manner. Production of insulin, rennet are examples of this type of fermentation.

12.7

How Cultivated Meat is Sustainable than Conventional Meat? Factor

Effects

Cultivated meat is environment friendly

It eliminates huge release of green house gases

It utilizes land more effectively

Can be produced very quicker compared to conventional meat.Requireslesser land resources.

Iteliminates pollution and saves Conventional method creates a harmful effect lives on environment. Itensures food safety

It eliminates antibiotic resistance & bacterial contamination

Cultivated meat also called cellbased meat or clean meat, is grown from the animal stem cell instead of using crops to feed animals, raising them, and then killing them for food. Clean meat the word not only mean that it is free of dirt, it means it is produced in environmentally friendly manner based meat production

There are four important components in cell-based meat production such as scaffold Biomaterials, cell line development, cell culture media, bioreactors & bio processing these components need development for

November 2022 | ISSUE 10| VOL 3

futuristic commercialization of cell-based meat.

1. Cell line development

The important component in the cellbased meat production is cell that should have the characteristics of selfrenewal and able to differentiate into the component of cell-based meat which are isolated and separated.

2. Cell culture media

The most crucial element in keeping the cell viable is cell culture media. Starting from the middle of 19thcentury itself the media contain basic nutrients source component such as water-soluble vitamins, glucose, amino acid suited according to particular cell type, glucose and inorganic salt with varying buffer solutions. In order to achieve long term maintenance and prefiltration biological ingredients such as insulin, transferrin, selenium, lipids, antioxidants, which are used animal sera form such as foetal bovine serum (FBS).

3. Bioreactors and bio processing

Lab scale model are replaced with bioreactor for higher production in order to withstand the market demand and for

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commercialization of cell-based meat.

4. Scaffold Biomaterials

Cells need to be transplanted to scaffolding material in order to get a proper structure. The scaffold biomaterials facilitate the cell to attach and differentiate in a 3D cytoarchitecture for the specified meat product’s needs. The cytoarchitecture must allow for vascularization of real tissue and continuous media perfusion for cell growth and differentiation.

Consumer Inequality

Some have expressed concern that meatanalogue may make the gap between the rich and the poor even wider. It might feed the masses for a low cost, leaving actual meat as the property of the wealthy.Butcultured meat is more expensive than conventional meat due to its high production cost, it gives the opportunity only to rich people to consume antibiotics free cultivated meat and forcing poor people to conventional meat. The development in meat analogue production in the upcoming yearswill

reduce the cost of production significantly, canbe affordable to poor people also.

Conclusion

Animal agriculture currently contribute, 14.5% of global greenhouse gas emissions, if the greenhouse gas emissions not lowered which resultsto contribute 81% of the remaining carbon budget under the Paris Agreement by 2050. Industrial farming results antibiotics resistance. The amount of antibiotics used for cattle production is similar to treat humans and antibiotics usage predicted to increase further. Customers are more accepting towards alternative meat products,as a result of public awareness of the urgency of environmental conditions, climate change and the negative effects associated with animal agriculture, including animal welfare.

Reference:

• Mary Allen. December 13, 2018. Plantbased meat production 101-The Good Food Institute, Available at: https://gfi.org/ blog/plant-based-meat-production-101/

(Accessed 12Aug,2022). • Breda Gavin-Smith. Alternative Proteins: The nutritionist’s perspective, Available at: https://sightandlife.org/blog/alternativeproteins-the-nutritionists-perspective/ (Accessed 12 Aug, 2022). • Other Plant-Based Proteins.Available at: https://euvepro.eu/about-proteins/otherplant-proteins/ (Accessed 12 Aug, 2022). • Mary Allen. March 4, 2019.New study highlights plant-based and cultivated meat acceptance in the U.S., China, and India. Available at: https://gfi.org/blog/ new-study-highlights-plant-based-andcultivated-meat-acceptance-in-the-u-schina-and-india/(Accessed 14 Aug,2022). • https://gfi.org/fermentation (Accessed 14 Aug, 2022). • Growing meat sustainably: the cultivated meat revolution. Available at: https:// gfi.org/wp-content/uploads/2021/01/ sustainability_cultivated_meat.pdf (Accessed 14 Aug, 2022). • Bryant, C. J. (2020). Culture, meat, and cultured meat. Journal of Animal Science, 98(8). Doi:10.1093/Jas/skaa172

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Food Food & Drink & Drink Industry Industry | November | August 2022

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How does varying the quantity and composition of the components of a bread affect its outcome? Akshara Shukla, 2Ankita Kataria*, 2Anupama Singh,2Komal Chauhan The Shri Ram School, Moulsari, Gurgaon, Haryana 2 National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonipat, Haryana 1 1

*Corresponding Author: Dr. Ankita Kataria ([email protected]) Bread is a way of life. It is necessary to go to back to the basics now and then so that it remains as contemporary as ancient as it has always been. Abstract

The study was aimed to determine the effect of the essential ingredients (flour, sugar, fat, and leavening agent) of bread on its organoleptic properties (appearance, structure, taste, texture) and shelf life upon domestic processing. The control bread recipe has been priorly tested in a Research and Development Lab in New Delhi, India. It use sall-purpose flour, sugar, fresh yeast, salt, water, and oil. Further, it will allow us to experiment with flavor and compositional changes to the bread while still maintaining a desirable product. This research will help aid future alteration of bread to eliminate

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allergens, vary the flavour, extend the shelf life, and add nutritional value.

Introduction

Bread is a staple in diets across the world“ due to its convenience, portability, nutrition and taste.”[1] Bread has been a source of food for centuries — humans first started baking bread around 10,000 years ago. Since bread is accessible due to its basic and readily available ingredients (flour, yeast, water, and salt), it is found in cultures around the world. Though the structural ingredients are the same, unique goods like naan, injera, challah, and baguettes can be formed through

different techniques. Bread also has numerous health benefits, which is one of the reasons for its popularity. According to a research paper from 2018, bread intake has been linked to increased health benefits[1] such as“ reduction of chronic diseases and obesity.”[1]

Over the years, the commercial bread industry has started incorporating chemicals to increase the shelf life, appearance, and texture of breads. Additives such as dough conditioners, emulsifiers, and surfactants are added to extend the shelf life of a bread, enhance its appearance, etc. However, with

Food Food & Drink & Drink Industry Industry | November | August 2022

Bread is prepared essentially from wheat flour due to presence of gluten in the grain. Glutenin and gliadin are the two main components of the gluten fraction of wheat. They are two proteins that form a network with in a raised dough that allows it to keep its shape during baking. Glutenin, gliadin, and Gli/Glu ratio have appreciable effects on the dough stability, dough development time, peak viscosity, breakdown viscosity, bread specific volume and crumb firmness.[5] This study focused on the domestic preparation of bread and varying the components and composition of different ingredients in bread to find how natural ingredients affect the composition of a bread in terms of four parameters: taste, appearance, texture, and shelf-life.

Materials and Methodology Control Recipe

The control bread recipe has been tested in the laboratory of Calpro Food Specialities, New Delhi, India. The control bread recipe is as follows: Ingredients: 150 grams of all-purpose flour 8 grams of powdered sugar 5 grams of fresh yeast 3 grams of table salt 95 grams of water 5 grams of light olive oil

In a large bowl, all the ingredients were added except salt and mixed till with a spoon roughly combined (~10 seconds). This was followed by addition of salt and kneading using an electric mixer (at speed 2 out of 5) for 4 minutes. The dough was then kneaded using oiled hands for 2 minutes. The countertop was oiled and the dough was spread out

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the increase of awareness and healthconscious consumers, there is a need to retain the food products in their fresh and natural state. A paper published in 2021 by graduate student Vargas and Dr Simsek from Purdue University[2] suggests that consumers are moving away from such products and are instead looking for “clean-label formulations” from the bread industry.

into a rectangular shape. The dough was folded over itself twice and the edges sealed using the side of the palm. Proofing was carried out for 40 minutes at room temperature in a cardboard container (wrapped with a towel). The bread was baked at 180oC in a convection oven for 25 minutes. The bread was cooled for four hours and sliced.

Spoilage of Bread[3] inferred that the average shelf-life of a store-bought bread is 3-7 days, i.e. the average store-bought loaf of bread formed mould in 3-7 days when left at room temperature.

Effect of different flours

To test the shelf life, a one-inch bread slice was stored in an LDPE ziplock bag under ambient conditions. The bread was checked for molds after five day mark and subsequently, if no mould had formed, it was checked every two days.

The all-purpose flour originally was replaced with four types of flours: bread flour, gluten-free flour, almond flour, and cake flour. The flours used differed in the protein content. Cake flour has the lowest protein content, followed by all-purpose flour, bread flour, and gluten-free flour. It is to be noted that the protein content for gluten-free flours varied from brand to brand.

The control bread exhibited even air bubbles and no characteristic taste. It is to be noted that this bread is denser than the standard store-bought loaf of bread. The shelf life of the control was five days. The mould formed in five days covers about half of a one-inch thick slice of bread. Are search paper published in 1993 on Mould

This substitution was favourable since the bread yielded was more supple. The bread was not as firm as the control bread — it was easier to cut and more pliable (If you squished the bread between your fingers, it would feel softer than the control bread). Additionally, the bread tasted more flavourful and had a richer flavor compared to the all-

Shelf life analysis

Results of the control recipe

November 2022 | ISSUE 10| VOL 3

Bread flour

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purpose flour bread—the bread tasted almost buttery. The air bubbles were larger in diameter, more even, and spaced out. Even though the same quantity of ingredients were used, the breadth of the bread was about75% of the breadth of the control bread. The lack of breadth was compensated by an equivalent rise in the height of the bread causing a lower density of the bread. The mould formed within a day compared to that control bread (in five days). It covered about 25% of a one-inch thick slice of bread vis-à-vis 50%in the control bread.

Gluten-free flour

The all-purpose flour was substituted with gluten-free flour. The particular brand of gluten-free flour used aimed to mimic all-purpose flour. It contained rice, gram, chanadal, sorghum, millet, tapioca, amaranth, ragi, and guargum. This substitution was unfavourable since the dough was too sticky to knead as higher amount (10 grams)of oil had to be used to grease the surface as well as the hands/ mixer to keep the dough from sticking. The bread rose to be only about 30% after proofing and baking. The texture of the bread was coarse and crumbly implying faster moisture loss. This was despite the fact that the dough was originally sticky. The taste of the bread was floury. The shelf life of the bread was seven days, after which mould started to appear sporadically on a one-inch slice of bread.

Almond flour

the dough could be attributed to the absence of gluten inn or gliadin in almond flour implying no gluten formation. Additionally, the crust was hard but the crumb of the bread was not formed. The bread had a very distinct savoury taste which could be accounted for by the high quantity of vegetable fat in almond flour.[6]

Cake flour

All-purpose flour substituted with cake flour formed a favourable product since the bread yielded was more supple. The product was easy to cut, softer than other samples, and more pliable than the bread from the control experiment. Additionally, the bread had a richer flavour compared to the all-purpose flour bread. It was light an dairy and had smaller (but even) air bubbles. The crust was very soft. Also, the taste of the salt came through in the bread – it had a distinct salty taste. The bread took one more day to mould than the control experiment (a total of six days). The mould formed on the bread covered about 75% of the bread.

Findings and results of flour experiments

The following graph shows the results of the flour experiments in numerical terms. Cake flour and bread flour were favourable substitutes for all-purpose flour in this bread recipe since they produced a better tasting bread than the control bread. Gluten-free flour

and almond flour were not favourable substitutes for all-purpose flour in this recipe because of their structure and taste.

Why is gluten-free flour unsuitable for this bread? A recent research paper from 2022stated that there is no significant improvement in nutritional quality when using gluten-free flour in bread as compared to regular white bread.[7] Additionally, the taste of the bread doesn’t match the taste of the control bread. Keeping these developments in mind, gluten-free flour is not the best alternative for all-purpose flour in this bread recipe. Although if you are looking for a longlasting bread, the shelf life of the bread on the counter top was about seven days, after which mould started to appear sporadically on a one-inch slice of bread. How can one use almond flour to substitute all-purpose flour? Though almond flour on its own did not form a suitable bread, a ratio of almond flour with other ingredients such as sorghum flour could forma suitable baked good. Research conducted by Jenderal Soedirman University, Purwoker to, Indonesia indicated that there is a desirable effect on the physical and chemical properties of cookies when a ratio of sorghum flour to almond flour (and addition of various types off at) is used, as compared to plain almond flour.[6]

All-purpose flour substituted with almond flour also led to an unfavourable product since the dough was almost too sticky to knead and higher amount (15 grams of oil) had to be used to grease the surface and the hands to keep the dough from sticking and breaking apart. Even though, the same amount of water was used as the control bread, the dough felt wetter. This was attributed to the presence of fibre in almond flour could enhanced the water absorption capacity, causing it to feel wetter. The hydroxyl groups in the almond fibre structure allowed increased water interaction through hydrogen bonding and, thus, high water absorption. [4] Additionally, the bread did not exhibit structural integrity. The instability of

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Food Food & Drink & Drink Industry Industry | November | August 2022

Effect of different sugars

Castor sugar

Powdered sugar was replaced with castor sugar in a 1:1 ratio. One major difference that could be noticed was that while kneading the bread, smaller granules of sugar could be felt. In the control recipe, the powdered sugar completely disappeared into the dough. This was not the case for the castor sugar. The ratio of substitution was favourable in this case since the bread produced was the same as the control bread in appearance. The cross-section of the bread had evenly spaced air bubbles and had formed a semi-hard crust on top. The bread was chewy and it did not have any characteristic sweet or savoury taste. Upon testing the shelf-life of the bread at the five-day mark, 75% of the area on a one-inch thick slice was covered with the mould.

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Powdered sugar was replaced with castor sugar, granulated sugar, and brown sugar. The sugars chosen for these experiments are similar. White sugar and brown sugar both originate from the same crop — either sugarcane or sugar beet plant. [8] Compositionally, the differences between these sugars is insignificant. Sucralose was also chosen as a replacer, however the finding so fare search paper from India published in 2008[9], it was inferred 1:1 ratio would not be suitable. This implied that replacement with sucralose compromised on the integrity of the experiment, since the aim of this research was to identify the role of the substitute ingredient.

taste. Upon testing the shelf-life of the bread at the five-day mark, mould had spread to about 75% of the area on a oneinch thick slice.

Brown sugar

Powdered sugar was replaced with brown sugar in a 1:1ratio. Here, a major difference noted was that while kneading the bread, smaller granules of brown sugar could be felt as compared to harder granules of granulated sugar. In the control recipe, the powdered sugar completely disappeared into the dough. However, the ratio of substitution was favourable in this case since the appearance of the bread produced was the similar to that of control. Air bubble were evenly spaced with semi-hard crust, along with the chewiness similar to the control bread. Insignificantly but slightly sweeter taste of the brown sugar in the bread was observed. Upon testing the

shelf-life of the bread at the five-day mark, it was observed that mould had spread to about 75% of the area on a one-inch thick slice.

Findings and Results of Sugars Experiments

The following graph shows the results of the sugar experiments in numerical terms. Since the batch of bread we made for each experiment was small (the weight of the final dough was only approximately 250 grams), and the percentage of sugar in each bread was approximately 3%, the substitution of sugars did not show significant changes as the problem of sugar granules being felt in the dough occurred in all of the experiments.

Sugar molecules are hygroscopic and that the hygroscopicity of different sugar

Granulated Sugar

Powdered sugar was replaced with granulated sugar in a1:1 ratio. While kneading the bread, harder granules of sugar could be felt. In the control recipe, the powdered sugar completely disappeared into the dough. However, the ratio of substitution was favourable in this case since the bread produced was the same as the control bread in appearance. The cross-section of the bread had evenly spaced air bubbles and had formed a semi-hard crust on top. The bread from this experiment was chewy and it did not have any characteristic sweet or savoury

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mixtures can be obtained to properly dissolve the sugar, so no sugar can be felt in the dough.[10]An author also reported that, “sugar dissolves faster in hot water than it does in cold water because hot water has more energy than cold water. When water is heated, the molecules gain energy and, thus, move faster. As they move faster, they come in contact with the sugar more often, causing it to dissolve faster.”[11]Thus, increasing the temperature of the solution or stirring the solvent in a liquid before adding it to the dough would eliminate the problem of sugar granules in the dough.

Fat Experiments

The ratio of the fats is specified in each experiment. Two types of fats were used—solid and liquid fats. The olive oil used in control recipe was replaced with canola oil (unsaturated liquid fat) and unsalted butter (saturated solid fat).

Canola Oil

Light olive oil was substituted with canola oil in a 1:1 ratio. While kneading the bread, no major difference in the feel of the bread was noticed. The dough after proofing looked similar as the control recipe. The ratio of substitution was favourable in this case since the bread produced was the same as the control bread in appearance. The bread from this experiment was chewy as the control bread. It had evenly spaced air bubbles. However, significant difference was observed in the taste of the bread. Canola oil led to slightly bland taste compared to that of control bread recipe which can be attributed to the change in the type of oil. Upon testing the shelf-life of the bread at the five-day mark, we found that mould had spread to about 75% of the area on a one-inch thick slice.

Unsalted Butter

Unsalted butter was used to replace light olive oil in a1:1 ratio (by weight). The unsalted butter was still in its solid form and was kept at room temperature. While kneading the bread, the unsalted butter took a longer time to fully “disappear” and incorporate into the dough. Proofed dough from unsalted butter was similar to the dough from control recipe. The ratio

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Unsalted butter was used to replace light olive oil in a1:1 ratio (by weight). The unsalted butter was still in its solid form and was kept at room temperature of substitution was favourable in this case since the bread produced was similar to the control bread in appearance. The bread from this experiment was a little more chewy and springier than the control bread. It had evenly spaced air bubbles. The bread tasted slightly richer than the control bread recipe. The flavor of the butter shined through, even though the butter only made up a small part of the bread. Upon testing the shelf-life of the bread at the five-day mark, we found that mould had spread to about 75% of the area on a one-inch thick slice.

Findings and Results of Fat Experiments

The following graph shows the results of the fat experiments in numerical terms. Since the batch of bread we made for each experiment was small (the weight of the final dough was only approximately 250 grams), and the percentage of fat in each bread was approximately2%, the

substitution of fats did not show much visible change. However, a change in the taste of the bread was observed.

Leavening agent experiments

Fresh yeast was replaced with instant yeast granules. The ratio of substitution of fresh yeast to instant yeast was obtained through the King Aurthur baking website, a highly reputed source in the baking industry,[12] according to which, to convert the quantity of fresh yeast to instant yeast, we have to multiply it by 0.33.Thus,the quantity of instant yeast used in the experiment was 2 grams (owing to the least count of the scale). While kneading the bread in this recipe, no significant change was noticed. The first change was noticed in the rise of the bread. The bread rose about 25% lesser than the control bread. There was no change in the taste of the bread. However, this bread was not as pliable as the control bread. It was harder to cut through since it had formed a relatively harder crust (than the control bread). A cross-section of the bread showed large and evenly spaced out airbubbles. Upon testing the shelf-life of the bread at the five-day mark, mould had spread to about 75% of the area on a one-inch thick slice.

Findings and results of yeast experiment

The following graph shows the results of the yeast experiments in numerical terms. The taste, structure, appearance, and shelf-life of the two breads were at par.

Food Food & Drink & Drink Industry Industry | November | August 2022

Conclusion

From the study, the effect of changing the essential ingredients in the same ratio (by weight) was determined. The flour that produced unfavourable outcomes were almond flour and gluten-free flour. Suitable substitutions in case of flours were cake flour and bread flour. Cake flour was the most suitable substitution for all-purpose flour in terms of taste, texture and structure, shelf-life, and appearance. Additionally, bread flour was a favourable substitute for all-purpose flours. Both of these flours yielded richer tasting breads than the control recipe.The sugars and leavening agents did not show significant change in the bread. While the change in the type of fat produced a change in the taste, it did not produce a significant change in appearance.

multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads. International journal of food sciences and nutrition, 1-13 [8] McCabe,S. (2019,June7). Brown Sugarvs. White Sugar:What's the difference? Healthline. Retrieved October 10, 2022, fromhttps://www.healthline.com/nutrition/ brown-sugar-vs-white-sugar [9] Boukid, F., & Rosell, C. M. (2022). The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads. International journal of food sciences and nutrition, 1-13.

[10] Dittmar, J. H. (1935). Hygroscopicity of sugars and sugar mixtures. Industrial & Engineering Chemistry, 27(3), 333-335. [11] Team,V.C.(2022,August18).What are the three way stomakea sugarcu bedisso lvemore quickly in water? What are the three ways to make a sugar cube dissolve class 11chemistry CBSE. Retrieved October 10, 2022, https:// www.vedantu.com/question-answer/ are-the-three-ways-to-make-a-sugarcube-dissolve-class-11-chemistry-cbse60adc57c873fa67ceae5a790 [12] Yeast. King Arthur Baking. Retrieved October 10, 2022, https://www.kingarthurbaking.com/learn/ resources/yeast

Citations

[1] Valavanidis, A. (2018). Bread, oldest man-made staple food in human diet. Scientific Reviews, 1, 40. [2] Vargas, M. C. A., & Simsek, S. (2021). Clean Label in Bread. Foods, 10(9), 2054. [3] Legan, J. D. (1993). Mould spoilage of bread: the problem and some solutions. International Biodeterioration & Biodegradation, 32(1-3), 33-53. [4] Stoin, D., Jianu, C., Mişcă, C., Bujancă, G., & Rădulescu, L. (2018). Effect of almond flour on nutritional, sensory and bakery characteristics of gluten-free muffins. International Multidisciplinary Scientific GeoConference: SGEM: Surveying Geology & mining Ecology Management, 8, 127-134. [5] Zielinska, M., Ropelewska, E., & Markowski, M. (2017). Thermophysical properties of raw, hot-air and microwavevacuum dried cranberry fruits (Vaccinium macrocarpon). LWT-Food Science and Technology, 85, 204-211. [6] Sustriawan, B., Aini, N., Setyawati, R., Hania, R., Sandi, R. T., & Irfan, R. (2021, February). The characteristics of cookies from sorghum flour and almond flour with variations in the type of fat. In IOP Conference Series: Earth and Environmental Science (Vol. 653, No. 1, p. 012128). IOP Publishing. [7] Boukid, F., & Rosell, C. M. (2022). The nutritional quality of wholegrain and

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However, the breads differed in taste.

packaging Industry

Brand adopts sustainable packaging in the coming years Shagun Sachdeva [email protected]

T

he packaging sector is still recovering from the impact of the COVID-19 pandemic, along with the paradigm shift towards online shopping, tighter regulatory norms for packaging waste, and the increasing consumer demand for sustainable packaging solutions. Environmental responsibility may have been tempered by the pandemic, but consumers remain conscious of a collective need to do more. As we emerge into a post-pandemic world, consumers are reassessing their purchases and continue to remain ethical and socially responsible.Packaging providers are also under considerable pressure to provide alternative and eco-friendly packaging solutions from manufacturers, retailers, and consumers themselves, thus driving the shift towards circular economy.

Not just packaging companies, but also top global FMCG brands such as Cola-Cola, PepsiCo, Unilever, Danone, and Nestle

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have committed to provide 100% recycled plastic in their packaging and introduced reusable or recyclable packaging.

At the same time, both regulators and nongovernmental institutions are encouraging the packaging sector shift towards a circular economy to maximize efficiency and minimize resource wastage. With the importance of sustainability to the packaging sector becoming explicit, many packaging firms and FMCG companies are being regenerative by design and enhancing their buy-build-and partnership strategy in circular economy space to avoid falling behind with their peers, competitors, and clients.

Not just food waste, younger consumers are taking greater measures to change their purchasing behaviours in order to tackle the problem of beauty waste too The issue of waste in consumer goods is gaining more momentum, not in terms of

packaging but also how with regards to how products are tested and produced, as well as those that remain unsold or eventually expire. One of the ways in which consumers are tackling waste in health and beauty is by purchasing products through second-hand platforms—a trend popularized by fashion but now permeating other aspects of grocery and retail. Given the relative infancy of this sector and associated hygiene issues, interest in second-hand or rented beauty products remains comparatively low, and skewed towards younger consumers. Still, over one-in-10 Gen Z and Millennial consumers have purchased second-hand or used beauty products in the last 12 months, while almost the same proportion have done so with greater frequency. The use of upcycled food ingredients in beauty products is also garnering greater acceptability and interest among wasteconscious consumers. A growing number of personal care brands are repurposing food waste (such as coffee grounds, walnut-shell powder, and discarded fruit peels) by using it in product formulations, thus eliminating waste and giving new life to what would otherwise have been discarded. Significantly, the concept is appealing to the majorityof Millennials and Gen Z consumers, paving the way for more innovation in upcycled beauty.

Sustainability & Ethics trend is here to stay! As the Sustainability & Ethics mega-trend

Food Food & Drink & Drink Industry Industry | November | August 2022

Label-free packaging

evolves, it is important to recognize that each underlying trend has a distinct set of opportunities and growth prospects. For example, Environmental Responsibility is at the Maturity stage, in recognition of the reality that demonstrating some sort of sustainability-aligned credentials has become a corporate imperative. In comparison, Localism is arguably even more evolved, transitioning to the Revival stage as the COVID-19 pandemic renewed the significance of locally-sourced ingredients and products. In contrast, the participation of brands in social issues is less established, placing the Social Responsibility trend in the Growth stage; moreover, its often polarizing nature makes the value of the trend comparatively low. Understanding these dynamics can help brands anticipate and prepare for inevitable shifts in the Sustainability & Ethics mega-trend.

Consumers are creating new ethical standards for brands A historical phenomenon that has been fueled and reimagined upon the advent of social media, Cancel Culture describes the process whereby a person or business breaks a social norm, and subsequently faces some form of rejection in the form of job loss, public shaming, or social rejection. Brands have faced public backlash, boycotts, and been forced to act or speak out on certain issues as a result of consumers' dissatisfaction with their handling of a particular issue. While the

trend itself is contentious, it nonetheless highlights the influence that consumers wield in shaping public discourse and shining the spotlight on issues that are most important to them.

It is therefore crucial for brands to remain attentive to the priorities of passionate, often vocal and sometimes fickle consumers in order to foster loyalty. Indeed, over half of global consumers agree that they are more loyal to brands that support 'green' or environmental matters, as well as social or human rights matters.

What are the key implications for FMCG players? Eco design

Eco design is the production of goods while limiting resource use to a minimum. It involves the design of products and systems to avoid damage to the environment and the economy. As these processes become scaled, efficient production will save energy in the long run, and require manufacturers to consume fewer raw materials. The mass adoption of eco design is fundamental to longer-term objectives of the circular economy and zero waste.

Green Procurement

At a time of major market disruption, brands must reevaluate their supply chain

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Brands must consider rolling back non-essential on-pack marketing. The acceleration of online shopping has made e-commerce a key channel for convenience and bulk buying. Label free packaging reduces plastic use and eases the recycling process. Coca-Cola, Asahi, and Evian have incorporated embossed designs instead of conventional plastic film packaging into product packaging across a range of different beverage categories.

Carbon footprint labeling

Carbon footprint labeling has begun to emerge as an additional data set to nutritional information on food packaging. Carbon emissions data is intended to help people manage the environmental impact of food they buy1. Carbon labels should serve to inform consumers, as well as convey perceptions of quality. Consumer shopping behavior is increasingly valuedriven, and consumers demand more authentic commitments to environmental protection.

Future Outlook:

With growing environmental concern, we will see more brands adopt sustainable packaging in coming years.

Sustainability has become so vital that plastic packaging firms face difficulty to access capital as investors tighten their policies around non-sustainable packaging. The end-to-end technology adoption by packaging companies into their supply chain is resulting in operational improvements, supplier reliability, and customer engagement. Global providers are speeding up innovations such as the development of advanced materials, products with embedded technology, and custom solutions to promote reusable, biodegradable, and sustainable packaging.

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to lessen their environmental footprint. Business-to-business relationships should foster collaborations with local suppliers, sourcing goods and services without unnecessary complexity. Industry players must seek to reduce waste, lower carbon emissions, conserve water, and use renewable energy. Consumers perceive green policies to be socially responsible.

packaging Industry

Adhesives lamination for flexible packaging

Katke S.D. and Patil P.S. MIT College of Food Technology, Aurangabad, Maharashtra

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lexible packing for foods and others consumer goods has been around for a long time and now is essential for efficient distribution, protection, and economics. Today’s packaging could not exist in its myriad forms and functionalities without, amongst many other components, the integral part played by flexible packaging adhesives. One of the earliest classes of material used for adhesives to marry dissimilar materials together were natural products based on waxes, petroleum exudates, pine gums, and various sugars, starches, and proteins. The variety of modern flexible packaging products that are available today would not be possible without modern adhesive systems. For many applications in flexible packaging, the use of a single material may not satisfy all of the properties demanded of the product. In these cases,

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a composite consisting of two or more layers of material may provide the desired performance. A particularly common means of creating such a composite is to laminate various polymeric films to other films, foils, papers, etc. with a polymeric adhesive. This production solution is commonly employed in the packaging industry where the end- products require multi-functional properties, such as high tensile strength and high gas permeability. These are generally referred to as barrier films. The laminate construction can become rather complicated due to the nature of the specific application. A typical laminate used in the medical packaging industry, for example, may be a multi-layer composite containing films of polyester / polyethylene / metal foil / polyethylene. Laminating adhesives for flexible packaging are available in a variety of

technologies, viscosities, and solids concentrations. There are four basic categories of laminating adhesive that are commonly used. These are waterborne, solvent based, reactive 100% solid (solventless) liquid, and hot melt. Each category has a number of applicable base polymers and a wide variety of formulation possibilities. The specific formulations will heavily depend on the nature of the laminating process employed, the nature of the film substrate, and the final physical properties desired.

Flexible packaging adhesive bonding processes

The manufacture of film laminates is a relatively simple continuous process of coating and bonding. Specific processes differ primarily by how the adhesive is applied and converted from a liquid to a solid. There are several laminating processes that can be easily adapted to production. These are generally classified as either wet or dry laminating processes.

Wet laminating

With wet laminations, the adhesive is applied to one substrate, usually by roller coating or air knife. The coated substrate is then nipped with another substrate, and the resulting laminate may then be left to air dry or passed through a heated oven to remove solvent and build bond strength. The types of adhesives used for

Food Food & Drink & Drink Industry Industry | November | August 2022

Wet lamination via waterborne or solvent based adhesives is confined to applications where at least one substrate is porous (e.g., paper, cardboard, textiles) to facilitate drying. Once cured, bond strength is generally high enough to cause failure or tearing of the porous substrate. Most often, waterborne synthetic latex adhesives are utilized for wet bonding because of their high initial strength and fast drying characteristics when applied to porous substrates.

Dry laminating

Dry laminations are those in which the liquid adhesive is first dried before lamination. The adhesive can be either applied to one substrate and dried or it can be applied as a hot melt type of film (essentially another film layer). The adhesive is then in the dry solid or slightly tacky stage when joined with the other substrate. The bonding is generally achieved during a high temperature, high pressure nip. The temperature and pressure are sufficient to cause the adhesive to flow and create an instantaneous bond when it cools and gels. Dry lamination can be applied to a broader range of products such as filmto-film and film-to-foil. Dry laminating adhesives are generally solvent based although considerable development has taken place to reduce or replace the solvent to meet environmental regulations. This has produced several strong competitors to conventional solvent-based adhesives such as hot melts (e.g., ethylene vinyl acetate copolymers), 100% reactive solids (e.g., two-part polyurethanes, one part moisture curing polyurethanes and UV/EB curable acrylates), high solids solvent based (e.g., silicone), and waterborne adhesives (e.g., acrylic emulsions). Hot melt adhesives are applied by heating the hot melt formulation to a closely controlled temperature and applying via

Flexible Packaging Adhesive Bonding Processes Process

Description

Application Equipment

Adhesive

Dry bond laminating

A liquid adhesive is coated on a substrate, dried with heat and air flow, and then laminated to a second substrate via a heated compression nip.

Gravure application cylinder

Polyurethane dispersions, acrylic, emulsions, acrylic solvent, water-based polyvinyl alcohol, ethylene vinyl acetate copolymers, silicone solvent

Hot melt seal coating

Low viscosity hot melt adhesives are applied to substrate and then later

Heated roto- gravure cylinder, extruder

Ethylene vinyl acetate, modified polyolefins, polyesters

Cold seal

A liquid adhesive is applied, dried with heat and air, and then bonded only with slight pressure.

Same are dry bonding

Synthetic rubber, acrylic / natural rubber

Solventless laminating

The adhesive is metered onto the substrata in liquid form. It is then mated to a second substrate via a heated nip

Multiple application roll configurations

Polyurethanes, polyesters

Wet bond laminating

Liquid adhesive is applied to a substrate, then immediately laminated to a second substrate via a nip followed by drying with heat and air flow

Gravure cylinder or smooth roll

Polyurethane dispersions, acrylic, emulsions, water based polyvinyl alcohol, ethylene vinyl acetate copolymers

extrusion or die coaters. With hot melt adhesives, a pre-made film of hot melt material may also be interleaved between two substrates at a high temperature nip to achieve lamination.

Co-extrusion

Co-extrusion allows the production of a laminate in a single process. In this process two or more thermoplastic materials are extruded separately and combined either internally in the die or immediately after leaving the die. A separate adhesive is often not required; however, certain film laminates may require the application of a "tie-coat" to maximize adhesion of one film to the other. The coextrusion process is generally used for very high volume laminate production. Adhesive lamination is the preferred joining process when a specific film composition cannot be

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effectively run in a coextrusion system due to equipment limitations or when the high temperatures required in coextrusion would be harmful to the film. Adhesive lamination is also preferred when the adhesive itself can provide additional functionality to the final product.

Waterborne laminating adhesives

Waterborne laminating adhesives are commonly formulated from natural occurring materials, such as dextrins, sodium silicates, and natural rubber, as well as synthetic organic polymer emulsions based on vinyl acetate, acrylic, polyurethane, etc. The naturally occurring adhesives are more commonly employed for labeling and other packaging applications; whereas the synthetic emulsions are mostly used for either wet

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wet lamination are waterborne natural products, such as starch and dextrin or waterborne synthetic latex products, such as polyvinyl acetate, acrylic, etc. 100% reactive liquids, such as polyurethanes or polyesters.

packaging Industry

or dry laminating. Waterborne laminating adhesives have become popular mainly due to governmental pressure for laminating converters to reduce VOCs.

Although waterborne adhesives generally have poorer moisture and thermal resistance than their solventbased counterparts, the introduction of crosslinkers into the formulation has (1) enabled waterborne adhesive to meet many of the performance criteria required and (2) narrowed the performance gap between solvent-based and waterborne adhesives. There are many types of waterborne laminating adhesives with widely differing applications and performance properties. Acrylic emulsions offer a low cost adhesive with moderate performance properties. They are tremendously versatile due to the large number of different monomers and resins available. Acrylic waterborne laminating adhesives can provide bonds ranging from flexible and tough to hard and rigid depending on the formulation. Acrylic adhesives inherently have very good UV and oxidative stability and are generally preferred for outdoor applications. Although acrylic emulsions can be used as laminating adhesives directly, they are often formulated for specific applications.

For dry bonding, it should be noted that acrylics might require a longer dwell time than crystalline polymers since they do not have a sharp melting or freezing point (as is typical of most amorphous polymers). However, acrylic laminating adhesive are often used for dry bonding in applications such as heat-seal food packaging and over-lays. For wet bonding applications, the acrylics can also be formulated with varying degrees of tack and flexibility. Generally, the lower Tg polymers are used to manufacture flexible laminates. Examples of wet laminating include bonding printed vinyl film to fabric for wallpaper and vinyl to foam for furniture covering. Typically, waterborne polyurethane adhesives also have high performance properties. Waterborne polyurethane adhesives have been developed for standard laminating

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equipment and fast line speeds. They generally provide excellent adhesion to a wide range of flexible substrates and, when crosslinked, have strength greater than the substrates to which they are attached. The primary disadvantage of polyurethane adhesives is their relatively high cost.

Polyurethane dispersions formed mainly of anionic polyesters and aliphatic isocyanates are preferable for adhesives because of their higher degree of adhesion and resistance to UV light. By varying the product's molecular weight, one can produce a wide range of end-properties. Low molecular weight polyurethane dispersions yield adhesive with high hot tack and very fast crystallization. The crystallization rate is an important parameter for thermoplastic polyurethanes. It directly relates to the green strength and strength development rate. Since waterborne polyurethanes are primarily linear polymers, their performance can be greatly improved by the addition of crosslinking agents. A variety of crosslinkers are available, including polyaziridenes, polyisocyanates, carbodiimides, epoxies, and epoxy silanes.

These systems differ significantly in reactivity, pot life, and the effect on final properties.

Although waterborne acrylic and polyurethane adhesives are often dried at temperatures up to 95°C, the majority of the crosslinking reaction takes place in the finished laminate at ambient temperatures. There is generally sufficient integrity after the laminating process so that slitting or die cutting can be accomplished immediately after lamination even though the crosslinkers have not fully reacted. Another common laminating adhesive is a vinyl acetate / ethylene (VAE) copolymer that is stabilized with polyvinyl alcohol. VAEs offer significant improvement over polyvinyl acetate. Incorporation of ethylene into the vinyl acetate backbone decreases glass transition temperature and provides superior flexibility and adhesion. A more recent development has been vinyl acetate acrylic (VAA) copolymers. VAA adhesives have excellent strength, setting speed, compatibility with common formulating raw materials, and emulsion stability (some are even freeze / thaw stable). VAA copolymers can be

Food Food & Drink & Drink Industry Industry | November | August 2022

Solventless laminating adhesives

made to be soft and pressure sensitive or hard and tack free. VAAs generally offer lower glass transition temperature than VAEs. The incorporation of carboxyl functionality provides reactive groups for crosslinking.

Solvent-based laminating adhesives

Solvent-borne laminating adhesives can be formulated from many of the same polymers described above for waterborne systems. Acrylic solvent solutions, for example, have especially found application when a high degree of environmental resistance and nonyellowing properties are required. They can be used for wet laminating, but are generally found in dry laminating applications. The speed of which the solvent evaporates is a significant benefit in most production operations. Because of the lack of emulsifiers and surfactants, the moisture resistance of solventbased adhesive is generally superior to waterborne systems. One of the most popular solvents based laminating adhesives is polyester. Introduced in the 1950s for laminating

One of the most popular solvents based laminating adhesives is polyester. Introduced in the 1950s for laminating polyester film, solvent borne polyester resins contain relatively low solids (20-30%) polyester film, solvent borne polyester resins contain relatively low solids (2030%). These materials provide excellent adhesion to polyester film and very good adhesion to many other polymeric films and metal foils. The reaction of the hydroxyl of the polyester with a polyisocyanate produces a crosslinked adhesive network with very good thermal and chemical resistance. The polyester laminating adhesives have high green strength, are fairly fast curing, and well

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Major changes have occurred in 100% reactive solventless adhesives over the last decade. The first solventless laminating adhesives were primarily moisture-cured polyurethanes. The adhesive is coated onto a substrate and atmospheric moisture reacts with excess isocyanate groups to crosslink the adhesive after the secondary film has been joined. Slitting of the laminate generally can occur in 24-72 hours. While water based systems have been developed as an economic alternative to overcome some of the drawbacks associated with solvent, in practice the performance of water based adhesives, especially in wet environments, is not as good as their solvent counterparts. The most important solventless and high solids adhesives used in laminating flexible packaging are those belonging to the polyurethane family. Two-part solventless polyurethanes were also developed to negate some of the disadvantages of the moisture cured type, such as bubbling, inconsistent cure rate, and cloudiness. These problems were generally associated with variations in the ambient moisture content. The twopart polyurethane laminating adhesives require a mixing and metering unit since pot life is limited. High residual monomers and low initial bond strengths somewhat limit the application of these adhesives. An improved polyurethane adhesive has been developed based on moderately high viscosity polyurethane polymers that require a 50-70°C application temperature. The increased viscosity reduces the cure time to 12-24 hours before slitting. This generation of adhesive is made from a process that removes nearly all of the excess isocyanate monomer from the

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suited to fast production processes. Due to environmental regulations, polyester adhesive systems with reduced VOCs and solvent recovery and incineration systems have been developed. Polyester solution adhesive of 40- 50% solids content was developed to provide excellent adhesion properties, but they have lower green strength than the low solids products.

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prepolymer.

Hot melt laminating adhesives

Hot melt adhesives used in the laminating process are 100% solid polyester, polyamides, EVAs, polyethylene, and thermoplastic and reactive urethane adhesives which are applied at ambient temperature to a substrate and activated using heat. A second substrate is introduced for laminating to the first after the material is activated. Accurate applications require that dry hot melt adhesive first undergo a converting operation, which modifies their raw, physical form (pellets or granules) to webs or films. Web and film adhesives are created by melting the granules or pellets and extruding them into rolls of adhesives. Hot melt adhesive can also be applied directly to the substrate. The adhesive (pellets, pillows, granules, or bulk filled drums) is melted and applied to the substrate via rotogravure, spray, or extrusion coating technology. Significant material savings and line speeds can result by direct application of hot melt adhesives.

UV curable laminating adhesives

Ultraviolet light (UV) or electron beam (EB) curing laminating adhesives are creating significant interest for flexible

packaging. Acrylate / methacrylate monomers and oligomers as well as photo initiators are essential components of UV adhesives. Similar monomers and oligomers are used in EB adhesives, but they do not require photo initiators. Aliphatic urethane acrylates are commonly used in laminations since they have good adhesion to most films and are non-yellowing. These adhesives are also characterized by a very low application viscosity, on the order of 350-450 cps. UV/EB laminating adhesives are directly coated on the surface of the film, nipped and cured as shown in Figure 4. Line speed can be adjusted by using UV lamps of different intensity. These adhesives were developed primarily as low VOC laminating systems but offer a number of potential advantages over solvent-based, waterborne, and solventless adhesive systems. Upon curing, these adhesives offer a non-tacky film that provides excellent adhesive strength to a number of different substrates. However, when a specific application requires laminating opaque substrates, EB-curing adhesives may be necessary, since EB cure is not negatively affected by an opaque substrate.

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scan here for more information

Safety & Testing

India’s own Standards for food safety

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ood is one of the necessity of living being and so of Human beings. Food is a substance that can be consumed, digested and assimilated for the purpose of energy, growth and maintenance. Pure, Fresh and Healthy Food is for individuals and society will be make the Healthy Nation.

The main objective of the prevention of food adulteration act (PFA) is to prevent rampant adulteration and contamination of all food items and beverages happening in India. The PFA act was passed in 1954 but came into effect in June 1955. Since then, the act has been amended thrice in 1964, 1976 and 1986. Few of the provisions of PFA are.

Section 7 in the prevention of food adulteration act, 1954

7 Prohibitions of manufacture, sale, etc., of certain articles of food. No person shall himself or by any person on his behalf manufacture for sale, or store, sell or distribute.

(i) Any adulterated food. (ii) Any misbranded food. (iii) Any article of food for the sale of which a licence is prescribed, except in accordance with the conditions of the licence. (iv) Any article of food the sale of which is for the time being prohibited by the Food (Health) Authority [in the interest of public health.

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(v) Any article of food in contravention of any other provision of this Act or of any rule made there under. (vi) Any adulterant Explanation for the purposes of this section, a person shall be deemed to store any adulterated food or misbranded food or any article of food referred to in clause (iii) or clause (iv) or clause (v) if he stores such food for the manufacture therefrom of any article of food for sale.

Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Ministry of Health & Family Welfare, Government of India. FSSAI is a Food Safety and Standards Authority of India that regulates the food safety and standards of India. Its headquarter is located in the capital city of India, New Delhi. Apart from this, five more offices are present in different states of India. • • • • •

Mumbai Kolkata Guwahati Chennai Cochin

The FSS Act has replaced all the older laws, rules and regulations for food safety. The FSS Act took 7 older acts into one umbrella. 1. Prevention of Food Adulteration Act, 1954 2. Fruit Products Order, 1955 3. Meat Food Products Order, 1973

Dr.Prakash Kondekar BSc (Hons) LLB MD(Homeo) ND Ayurveda-Ratana,Bowtech (UK),Fellow of Royal Society of Health(London) Hon Director,Indian Institute of Naturopathy.Member of American Diabetic Association Contact 9819602799 Email: [email protected] 4. Vegetable Oil Products (Control) Order, 1947 5. Edible Oils Packaging (Regulation) Order 1988 6. Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967 7. Milk and Milk Products Order, 1992.

FSSAI has following departments

1. SCIENCE & STANDARDS DIVISION (I & II) 2. REGULATIONS DIVISION 3. QUALITY ASSURANCE DIVISION (I & II)

Food Food & Drink & Drink Industry Industry | November | August 2022

FSSAI has set certain guidelines for food safety research. The Research and Development division is responsible for research with the following objectives:

1. Generate new knowledge that would help in continuously updating and upgrading food safety standards that are compatible with international organizations. 2. Carry out evidence-based studies for improving or building Rules and regulations.

Regulations for food products

• FSSAI, has notified following Regulations covering quality and safety parameters of various food products:

Food Safety and Standards (Food or Health Supplements, Nutraceuticals, Foods for Special Dietary Uses, Foods for Special Medical Purpose, Functional Foods and Novel Food) Regulations, 2016.

Various standards have been prescribed for..Milk, Other Dairy Products, honey, chocolates, dahi, ghee, meat, brownies etc.

Quality assurance.

FSSAI has been mandated to perform various functions related to the quality and standards of food and drinks. These functions in addition to others include "Laying down procedure and guidelines for notification of the accredited laboratories as per ISO17025. The FSSAI notified laboratories that are classified as: 1. FSSAI Notified NABL Accredited Labs

- 112 2. State Labs - 72 3. Referral Labs – 14

the stakeholders, the Standard is finalized and notified in the Gazette of India, and implemented.

Standards framed by FSSAI are very much in line with International Standards, have been prescribed under Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011, Food Safety and Standards (Packaging and Labelling) Regulation, 2011 and Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations, 2011.

Food and Drugs Administration is entrusted with the task of implementing and enforcing all the Food and Drugs related legislation which includes controlling the quality of food articles and drugs, manufactured and sold within each of the Indian the State as well as manufactured outside the State but sold in the State.

Standards

The FSSAI has prescribed standards for the following: • Dairy products and analogues • Fats, oils and fat emulsions • Fruits and vegetable products • Cereal and cereal products • Meat and meat products • Fish and fish products • Sweets & confectionery • Sweetening agents including honey • Salt, spices, condiments and related products • Beverages, (other than dairy and fruits & vegetables based) • Other food product and ingredients • Proprietary food • Irradiation of food • Fortification of staple foods i.e. vegetable oil, milk, salt, rice and wheat flour/maida

The development of standards is a dynamic process based on the latest developments in food science, food consumption pattern, new food products, and additives, changes in the processing technology leading to changed specifications, advancements in food analytical methods, and identification of new risks or other regulatory options. Formulation of standards of any article of food under the Food Safety and Standards Act 2006, involves several stages. After consideration by the Food Authority, the draft standard is published (Draft notified), for inviting stakeholder comments. Since India is a signatory to the WTO-SPS Committee, Draft Standard is also notified in WTO. Thereafter, taking into account the comments received from

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FDA India

The Directorate through its independent Food and Drugs Testing Laboratory is entrusted with the responsibilities in analysis of various food and drugs, samples drawn by the Food Inspectors and Drugs Inspectors respectively, liquor samples, referred by the Excise Department, Narcotic samples referred by the Police and Customs Department as well as analysis of imported food articles referred by the Mormagoa Port Health Authorities. The Directorate also regulates the prohibition on the sale, manufacture and stocking of injurious food article viz food article containing tobacco under the Goa Public Health (Amendment) Act 2005, which includes Gutka, etc.

India Office of the USFDA - It was established in 2008. India Office serves as the lead for the U.S. Food and Drug Administration’s (FDA) onsite presence in India. The India Office addresses operational and policy matters concerning FDA-regulated products in collaboration with Government of India counterparts.

Consumers can connect to FDA and FSSAI through various channels. A GAMA portal for concerns regarding misleading claims and advertisements too is operated. Thus India, is well-equipped with organizational support to minimise the Food Adulteration and help the Food Business Operators (FBOs) so as to provide, Safe and Nutritious Foods to consumers.

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Safety & Testing

4. REGULATORY COMPLIANCE DIVISION 5. HUMAN RESOURCE & FINANCE DIVISION 6. GENERAL ADMINISTRATION AND POLICY COORDINATION DIVISION 7. INFORMATION TECHNOLOGY DIVISION 8. SOCIAL AND BEHAVIOURAL CHANGE DIVISION 9. TRADE AND INTERNATIONAL COOPERATION DIVISION 10. TRAINING DIVISION 11. RAJBHASHA

Warehousing Industry

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he supply chain plays a crucial role across all competitive business organizations, specifically the manufacturing domain. It connects the inputs to outputs in a streamlined way to ensure the timely production of goods in viable ways and deliver the same for consumer use. Carbon footprint, amount of waste generated, air pollution, deforestation, labour welfare, and health & safety of the workforce are common factors that define and affect the sustainability of any supply chain. Realizing its need of the hour, governments, investors, customers, and other stakeholders are urging companies to shift their focus to demonstrate comprehensive environmental stewardship and scale their initiatives

towards driving social responsibility.

Organizations are taking stringent measures to rework their supply chain to make them more sustainable by tightening potential loopholes throughout the chain in all possible ways. It comes at a time when the need for sustainable operations is growing stronger every year. Supply chains are gaining an increased focus because most businesses frequently use lots of resources and money, leading to unnecessary waste. All this makes supply chain sustainability a vital corporate goal where industries have started to measure the environmental and societal impact of their operations and production of goods & services

Guruprasad Bangle CTO, SolutionBuggy throughout the cycle.

Supply chain and supply chain sustainability

A supply chain is a network of individuals, companies, resources, and activities involved in the production and delivery of products and services. The typical components of a supply chain include producers, suppliers, warehousing, transportation companies, distributors, and retailers. Supply chain sustainability is any company’s effort to consider the environmental and societal impact of their operations ranging from sourcing raw materials to production, storage, and delivery of goods and services. It encompasses all those activities

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Food Food & Drink & Drink Industry Industry | November | August 2022

Warehousing Industry

and initiatives executed to minimize environmental harm from factors like excessive consumption of resources and increased waste production while focusing on creating a positive impact by practising sustainable methods of operations.

How can a supply chain be sustainable?

Tracking sustainability metrics in supply chain management systems is a foolproof way to create a viable supply chain network. Prioritizing renewable energy and recycling products forms the core of supply chain management. Encouraging greater social responsibility among suppliers to ensure raw materials & other products aren’t shipped excessively and sourcing them from the closest distribution centre also plays a vital role in strengthening sustainable supply chain practices. It also helps curb carbon emissions, reduce waste, and improve labour conditions that further help achieve supply chain sustainability.

Why Is sustainability important in supply chain?

If you observe closely, the supply chain of organizations is significantly responsible for a chunk of their environmental impact. Supply chains involve energy-intensive production with transportation to move products across the nation and the world. Hence, organizations and manufacturing industries can initiate the transformation and make the biggest difference to preserve the environment by making holistic alterations to their supply chain operations.

Supply chain sustainability is becoming a key competitive advantage

It’s scientifically and comprehensively proven facts that drastic climate changes and biodiversity loss are significantly challenging and impacting humankind. They’re directly linked to the global economy and should be involved in all decision-making activities across various industries, including manufacturing industries. It’s crucial for manufacturing industries to implement the supply chain transformation right away, and it’s for two key reasons. Firstly, it’s the need

of the hour to protect the Earth and society from environmental damage and significant changes in climatic conditions. Secondly, it enables industries to develop a competitive edge in current and future markets. The need for supply chain sustainability is directly influencing radical changes in government policies, regulations, and market situations. The transformative move is well-received by the United Nations and the European Union, including several countries and regions across the globe. They all have committed to implementing sustainable practices to reverse the effects of climate change and the loss of biodiversity to improve humankind and their surroundings. Legislation for sustainability management is becoming mandatory, and these global unions are preparing the same to encourage businesses’ concern for the environment and humanity that covers the entire supply chain process of all companies. Even the world’s leading banks, VCs, and funds are moving towards adopting concrete practices for sustainability. They’re including various objectives to check carbon emissions from their lending activities and adopt measures to become carbon neutral soon.

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The importance of achieving supply chain sustainability is gaining momentum, and now customers are also being educated about its importance in the long run. This means companies that don’t invest in sustainability will eventually suffer from a bad reputation, lose their market share, and become obsolete in competing markets. Value for supply chain sustainability in monetary terms will drive the financial impact of these initiatives for estimating accurately.

Supply chain digitization

It’s an important factor and a key enabler in establishing and scaling supply chain sustainability. New supply chain technologies are emerging to fuel the comprehensive digital transformation of logistics and supply chain processes.

Supply chain digitization involves replacing analogue or manual supply chain processes with digital solutions via dedicated master data to aggregate information from and across the entire supply chain, including external sources like POS consumer data, internal sales data, online trends, and others. It’s possible to achieve supply chain digitization through software applications to focus exclusively on automation and business intelligence. It’s all about implementing advanced digital products and services into the supply chain process to streamline processes, improve management, and enhance overall operations. These initiatives will stabilize the entire process, significantly improve transparency, and enhance communication across the supply chain. It’s also proven to standardize and manage supply chain sustainability at strategic and operative levels.

competencies and enhances the capability to strengthen supply chain sustainability. It directly improves the performance and overall life of workers involved in the process, which leads to employee satisfaction.

How does supply chain digitization work?

Digitizing the supply chain is a type of supply chain transformation that focuses on incorporating digital technology into all supply chain activities. It addresses key challenges and optimizes the process for supply chain 4.0 which is way faster, more accurate, efficient, and flexible at the same time. Supply chain digitization often involves three main areas, though the specifics can vary from industry to industry. These are: Digitized data management Supply chain management tools are specifically designed to collate huge volumes of data accurately. For example, inventory management software automatically receives orders placed from an online store, processes the data for fulfilment, updates stock levels, and provides real-time inventory counts.

Sales information and customer data are also recorded and analyzed to enhance various processes, including demand forecasting and distribution methods. Better process integration Different supply chain technology is

designed to seamlessly integrate with each other to develop a comprehensive end-to-end supply chain solution. This method of process integration improves transparency and enhances coordination between various people and companies involved in the supply chain process.

Use of digital tools in physical process execution Supply chain digitization significantly impacts the execution of several physical processes. For instance, data about inventory location can improve the mode of transportation and increases overall efficiency. Warehouse robots help transport items in the warehouse and retrieve them for faster and more efficient fulfillment.

Advantages of supply chain digitization

Supply chain digitization can have a profound impact on your core business activities, and it’s a key element impacting the success of your business. According to over 90% of C-level executives, digitizing the supply chain enhances cash flow and significantly reduces Days Sales Outstanding. Digitization of the supply chain improves supply chain execution and planning, offering the following benefits: Endless opportunities for automation One of the standout benefits of supply chain digitization is automation capabilities that significantly reduce

A standout advantage of supply chain digitization is its ability to reduce procurement professionals’ work time and invest it in value-enhancing activities by automating several manual tasks. This transformation will encourage focusing exclusively on strategic developmentoriented work. Supply chain digitization enables the development of advanced

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Food Food & Drink & Drink Industry Industry | November | August 2022

Keeps things cohesive and connected Leaving behind cumbersome tasks like gathering information from emails and spreadsheets saves you a significant amount of time and effort. The practice also creates room for more human error, but digitizing the supply chain creates an exceptional platform to connect different systems seamlessly, encouraging better communication across the entire process and the organization while offering a single source of information for everyone. Leverage data for decision-making It’s an essential demand to make decisions quickly and efficiently in the transportation and logistics domain. A digitized supply chain empowers you to be agile and gather information from several sources quickly and efficiently. It helps make accurate and quick decisions, build strategies, and prepare for unforeseen scenarios. The real-time information acquired from the digitized process offers innumerable benefits like improving overall customer experience, boosting sales, and reducing waste significantly.

current supply chain management and its operations to understand and implement potent digital solutions throughout the process. It’s also important to know what digital solutions should be implemented throughout the supply chain. There are two ways to digitize the supply chain, namely:

Building In-House Software The aim of supply chain digitization is to enable different tools and processes to work together and optimize process integration. This can be achieved by bringing accurate data and processes under a unified platform that provides end-to-end visibility. You can make changes to the existing systems or replace them altogether with brand-new supply chain software. Make sure your software integrates with other critical systems to reduce disruptions and enhance efficiency. Partnering with a company If building in-house software is challenging and involves huge expenses, you can tie up with an outsourcing company to do the job for you. A logistics partner is your best bet who will provide you with the latest supply chain management technology, customized to seamlessly integrate with your existing systems. It’s a more viable option rather than building a technology stack from the scratch, a logistics company will provide you with a solution that complements your eCommerce system, including your online store to returns management software.

Better financial management Digital inventory empowers you with real-time visibility into various inventory activities and helps you manage your finances better. For example, you can get automated notifications to reorder inventory and avoid high stockout costs with an efficient system in place. It also helps you plan for inventory replenishment accurately and reduce inventory carrying and costs, including investment wasted on dead stocks.

Supply chain sustainability trends

It’s important to closely analyze your

The circular economy will enable the

Digitizing your supply chain management

It also helps in easy implementation and enhances visibility while automation a significant portion of your supply chain, all in one place.

Innovation has and will continue to drive supply chain sustainability in the future. There are a couple of trends that keep the momentum going, and these are the circular economy and the data-driven supply chains.

November 2022 | ISSUE 10| VOL 3

reduction and elimination of pollution and waste from products and systems. Products are built with a minimal environmental footprint, last longer, and can be easily disassembled and transformed for reuse.

Warehousing Industry

manual tasks and minimize the burden of administrative work. It saves your team’s time and enables them to focus on other important tasks while allowing them to focus on their area of expertise. Automation also reduces human error to a huge extent, which also means reducing the expenses involved in fixing these errors. You can also speed up processes and enhance efficiency.

The data-driven type encourages businesses to leverage cloud-based supply chain execution systems that provide comprehensive analytics from equipment sensors and other IoT devices. It empowers businesses to enhance visibility into their operations to find, implement, and monitor various strategies that boost sustainability.

The takeaway

The time is right to see supply chain sustainability as a significant and valuable addition to core business activities that drive comprehensive business performance and excellence across all stages. If you adopt the method early, you stand to drive a significant competitive advantage in the market. Act right now and move towards supply chain sustainability before losing market share. The practice also empowers your business to enter new markets and make a profound impact on your reputation and customer experience.

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SolutionBuggy being India’s largest consulting platform in the manufacturing sector, has more than 10,000 consultants to provide all the services required to start and grow your manufacturing industry. SolutionBuggy handholds you in every step from business ideation to the complete setup of any industry such as food, FMCG, chemical, pharma, packaging, electronics industry, etc. Contact: 9353714647 Email: [email protected] Website Link: https://www.solutionbuggy.com/

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Warehousing Industry

Handling and storage manage qualitative and quantitative losses Ganesh Gaikwad1, Dr. R. B. Kshirsagar2, Sangram Wandhekar3 1- Ph.D. Research Scholar, College of Food Technology, VNMKV, Parbhani 2- Professor and Head, Department of Food Engineering, College of Food Technology, VNMKV, Parbhani 3- Ph.D. Research Scholar, College of Food Technology, VNMKV, Parbhani College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani- 431402, M.S., India.

S

torage is the process in which crops are kept in gunny bags or silos for saving them from microorganisms. Storage" means the phase of the post-harvest system during which the products are kept in such a way as to guarantee food security other than during periods of agricultural production at the marketing level, to balance the supply and demand of agricultural products, thereby stabilizing market prices. Storage is an important marketing function, which involves holding and preserving goods from the time they are produced until they are needed for consumption. The storage of goods, therefore, from the time of production to the time of consumption, ensures a continuous flow of goods in the market.

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Storage protects the quality of perishable and semi-perishable products from deterioration; Some of the goods e.g., woolen garments, have a seasonal demand. To cope with this demand, production on a continuous basis and storage become necessary; It helps in the stabilization of prices by adjusting demand and supply; Storage is necessary for some period for performance of other marketing functions. Storage provides employment and income through price advantages. Agricultural and horticultural produce are very important part of human diet. The agricultural and horticultural crops production has been steadily increasing due to advancement in production technology and high yielding varieties development, but improper handling

and storage of these commodities results in high losses before reaching to the consumers. Storage is the most important aspect of food supply chain that ensures food security and round-the-year quality food supply of a country. According to World Bank Report, the food grains and perishables wasted due to improper storage could be sufficient to feed one third of world poor population.

Quantitative as well as qualitative losses occur during storage due to physiological changes, insects, rodents, and micro-organisms. Storage conditions, environmental factors, gas composition, management practices etc. Affect the shelf life and quality of horticultural produce to great extent. Large number of insect pests has been reported to be associated with stored grains, which is directly related to

Food Food & Drink & Drink Industry Industry | November | August 2022

Post-harvest loss can define as the loss from the stage of harvesting to the stage of consumption resulting from qualitative loss, quantitative loss and the food waste (by the consumers) altogether.

Quantitative food loss

Quantitative food loss occurs due to weight loss, spillage of crops, microbial attack and pest attack.

It reduces the quantity of a product that results due to the weight loss by factors like an attack of insects, birds, rodents, molds etc. Example: Staple foods (like rice, maize, wheat etc.) are the target of rodents and insects.

Qualitative food loss

Qualitative food loss occurs as a result of nutrient loss, undesirable change (in taste and texture), presence of excreta (like birds and rodents) and contamination by mycotoxin.

It deteriorates the product’s quality that results after the degradation of the food nutrients, texture, taste, shape etc. Example: The nutritional factors like carbohydrates, proteins, vitamins act as prey for different parasites like: Weevils feed inside the seed containing high carbohydrate content. Some insects attack the cereal cover that is rich in vitamins. Molds and bacteria attack on perishable foods as they have a high moisture content and favors the microbial growth. Loss due to the soluble excreta of pests, pesticides, and pathogenic organisms.

Factors affecting storage

Quantity of the produce to be stored: The produce should be free from bruises and blemishes. Grains should be properly

mature. Tubers and roots also store well when not wounded. Fresh fruits like mango, banana etc should be stored for short period.

Moisture content: Store produce should have low moisture content to avoid easily affected by moulds and bacteria. Grains to be stored should have moisture content between 10-140 %. Fruits/vegetables stored in a state of high moisture content or dry depending on the produce. Relative humidity: Agric produce must be stored in dry environment to maintain the moisture content to avoid being soaked which may lead to spoilage by fungi, insects and bacteria sometimes; seeds under storage germinate or sprout when conditions are relatively humid.

Temperature: Some farm produce needs to be stored under very low temperatures to preserve their food value. Fish and meat require cold temperature of 0 ℃. Grains like maize are first dried at a high temperature of 35 ℃ before storage.

Causes of total food loss from the stage of harvesting to the consumers • During harvesting: Poor production processes and climatic conditions are the two main causes that may affect the crop at the harvesting stage. • At the stage of food storage: Microbial attack, insect attack, improper handling, humidity, temperature etc. are some causes that can affect the crop during storage. • In the food processing stage: Discarding of mechanical injured food, substandard food product, visualbased rejection of product etc. mainly contributes to the food loss. • At the stage of packaging: Packaging

November 2022 | ISSUE 10| VOL 3

Management of PostHarvest Losses

The following control measures can minimize the chances of post-harvest losses:

• You must harvest the crop at the correct maturity state. • For fruits and vegetables, the water should be sanitized with sodium hypochlorite, bleach etc. before dunking into the tank. • Water used for the irrigation purpose must not be too cold, as the seed germination requires a mild temperature. High temperature may result in soft rot and other crop diseases. • Discard the mechanically injured food products, as it can favour the entry of pathogenic microorganisms. • Harvesting should be done in cooler temperature for the perishable products, and the products should be directly transferred to the storage areas after the harvesting. • Threshing of grains should be handled properly. • It would be best if you dried the grains completely before transportation to the storage areas. • The storage areas should be highly sanitized, and there should be proper ventilation and cleaning. • The product packaging must obey the quality standards considering the following attributes like the shape, weight, nutritional value, etc. • The transportation to the market retailers should not be at long distance, as there may food spillage, the decay of the food product etc. may consequence.

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Warehousing Industry

geographical and climatic conditions.

failures and lack of packaging services are the two main causes. • In the stage of marketing: Improper portioning, supersizing, dented cans are the reason which contributes to poor marketing and ultimately to the food loss. • At the stage of consumption: The leftovers, impulse buying, infrequent market visits etc. are the reasons which lead to the food waste at the consumer’s level.

Ingredients Industry

Flavour Enhancers – An overview

Priyanka Kale1, Prof. Dilip More2 1- Ph.D. Research Scholar, College of Food Technology, VNMKV, Parbhani 2- Associate Professor and Head Department of Food Business Management, College of Food Technology, VNMKV, Parbhani College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani 431402, M.S., India.

F

ood flavours are chemicals that are added to food to enhance their smell and taste. The flavour of food results from the stimulation of the chemical senses of taste and smell by specific food molecules. Taste reception is carried out in specialized cells located in the taste buds. The five basic taste sensations such as sweet, salty, bitter, sour and umami are detected in regions of the tongue, mouth and throat. Taste cells are specific for certain flavour molecules (e.g., sweeteners). In addition to the basic tastes, the flavouring molecules in food stimulate specific olfactory (smell) cells in the nasal cavity. These cells can detect more than 10,000 different stimuli, thus fine-tuning the flavour sensation of a food. A flavour additive is a single chemical or blend of chemicals of natural or synthetic origin that provides all or part of the flavour impact of a particular food.

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flavour additive is a single chemical or blend of chemicals of natural or synthetic origin that provides all or part of the flavour impact of a particular food. These chemicals are added in order to replace flavour lost in processing and to develop new products. Flavourings are the largest group of food additives, with more than 1,200 compounds available for commercial use.

These chemicals are added in order to replace flavour lost in processing and to develop new products. Flavourings are the largest group of food additives, with more than 1,200 compounds available for commercial use. Natural flavourings are derived or extracted from plants, spices, herbs, animals, or microbial fermentations. Artificial flavourings are mixtures of synthetic compounds that may be chemically identical to natural flavourings. Artificial flavourings are often used in food products because of the high cost, lack of availability, or insufficient potency of natural flavourings.

Flavour enhancers are used in foods to boost the recipe flavour and to add value to the specific taste of a food product. Flavour enhancers are compounds that are added to a food in order to supplement or enhance its own natural flavour. The concept of flavour

Food Food & Drink & Drink Industry Industry | November | August 2022

Many of the food additives used by the food industries occur naturally in food that people consume each day. The flavors used by our ancestors were mostly isolated from the natural sources however since there was only limited supply, the food industries started using nature-identical and synthetic flavors as an alternative to the natural one. The sodium salt of glutamic acid, which is called Monosodium glutamate (MSG) is a flavor enhancer found naturally in tomato, parmesan cheese, and sardines in significant quantities and it is also produced synthetically. The synthetically produced MSG is one of the best food flavour enhancers used in many types of foods in the world, which are added during the different stages of foods for improving the taste, smell and shelf life. Though many flavor enhancers or food potentiators are considered to be safe, they are voluntarily discontinued to be used in baby foods, as a precaution. The current review discusses the types, uses and properties of the flavor enhancers commonly used in foods.

The flavour-enhancing component of seaweed was identified as the amino acid L-glutamate, and monosodium glutamate (MSG) became the first flavour enhancer to be used commercially. The rich flavour associated with L-glutamate was called umami. Other compounds that are used as flavour enhancers include the 5′-ribonucleotides, inosine

Ingredients Industry

enhancement originated in Asia, where cooks added seaweed to soup stocks in order to provide a richer flavour to certain foods. In savoury products these ingredients specifically enhance the “umami” taste in a natural way and are also a valid alternative to synthetics or chemicals. Flavor enhancers are chemicals mixed to enrich the flavor of food and beverages without disturbing their taste. Commercially produced food flavour enhancers are used to create frozen foods like frozen dinners and quick soups. Introducing an essence that has been lost or altered during the food preparation or adding intrinsic flavour to the product is the goal of adding a flavour enhancer.

monophosphate (IMP), guanosine monophosphate (GMP), yeast extract, and hydrolyzed vegetable protein. Flavour enhancers may be used in soups, broths, sauces, gravies, flavouring and spice blends, canned and frozen vegetables, and meats. Salt, although not classed as a food additive as a most widely used flavour enhancer.

The food flavour enhancer is extracted from a variety of sources including microorganisms and plant-based sources and available in both liquid and powder form. Monosodium glutamate and other types of salt are the most widely used food flavour enhancers. The demand for food flavor enhancers is enduring to rise as the usage of ready-to-eat meals and convenience food is rising. The food flavor enhancers are mostly used for salty foodstuffs to develop the taste of soups, sauces and other products. For instance, foods high in protein such as fish, meat and milk frequently contain monosodium glutamate. The market for food flavour enhancers is increasing due to consumers increased preference for ready-to-eat meals and their broad applicability. Because they are known to

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harm the brain and nervous system they are prohibited from being used in infant foods in Australia, New Zealand and the United States.

Flavor Enhancer Market

Flavor Enhancer Market size was valued at USD 5.75 Bn. in 2021 and revenue is expected to grow by 6.1% from 2022 to 2029, reaching nearly USD 9.23 Bn. he report provides a complete analysis of the global Flavor Enhancer Market. The report forecasts revenue growth at global, regional & country levels & provides a detailed analysis of the latest trends in each of the segments from 2022 to 2029. It offers a qualitative and quantitative analysis of the Flavor Enhancer market.

Flavour Enhancers used in the food Industry

The most commonly used substances as a flavour enhancer are monosodium L glutamate (MSG), disodium 5′-inosinate (IMP) and disodium 5′-guanylate (GMP). The flavour enhancers are numbered between 620 and 640 in E numbering and/or INS numbering system as given in the following list.

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Ingredients Industry 48

E620

Glutamic acid

Natural amino acid commercially prepared from molasses by bacterial fermentation and from vegetable protein such as gluten or soy protein. Substitute used in sausages, seasoning and savoury snacks. Young children should avoid it. It could kill nerve cells, results in diseases such as Huntington's, Alzheimer's and Parkinson's.

E621

Monosodium Lglutamate (MSG)

Added to any savoury processed protein food. Typical products are canned vegetables, canned tuna, dressings, many frozen foods. Pregnant women, children, hypoglycaemic, elderly and those with heart disease are at risk from reactions.

E622

Monopotassium L-glutamate

Commercially prepared from same source as that for Glutamic acid. Low sodium salt substitute. Can cause nausea, vomiting, diarrhoea, abdominal cramps; typical products are low sodium salt substitutes. Not for babies under 12 months old or those people with impaired kidneys.

E623

Calcium di-L glutamate

E624

Monoammonium L-glutamate

E625

Magnesium di-L glutamate

E626

Guanylic acid

Guanylic acid is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. Should be avoided by people suffereing from gout.

E627

Disodium guanylate

Isolated from sardines or yeast extract; not permitted in foods for infants and young children. Persons with gout, hyperactivity, asthmatics and aspirin sensitive's should avoid it. It is found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats and packet soup.

E628

Dipotassium guanylate

Guanlyic acic and guanylates are generally produced from yeasts partly from fish. They may not suitable for vegans and vegetarians.

E629

Calcium guanylate

Calcium salt of guanylic acid (E626), a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is part of all cells in all living organisms. Commercially prepared from yeast extract or sardines.

E630

Inosinic acid

A natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars. Used by athletes to supposedly increase the oxygen capacity of their blood.

E631

Disodium inosinate May be prepared from meat or sardines; not permitted in foods for infants and young children. Gout sufferers avoid. It is found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats and packet soup.

E632

Dipotassium inosinate

E633

Calcium inosinate

E634

Calcium 5'- ribonu- Mixture of calcium salts of guanylic (E626) and inosinic acid (E630). Flavour cleotides enhancer. Used in many products. Mainly used in low sodium/salt products. Guanylates and inosinates may not be used in products intended for children under 12 weeks. People suffering from asthma and gout should avoid guanylates and inosinates.

E635

Sodium-5'- ribonucleotide

Mixture of sodium salts of guanylic (E626) and inosinic acid (E630). May be associated with itchy skin rashes up to 30 hours after ingestion.

E636

Maltol

Derived from the bark of larch trees, pine needles, chicory wood, oils and roasted malt; it may be produced synthetically. Artificial sweetener, flavour enhancer used in baked goods, chocolate substitute, soft and fizzy drinks, ice cream and jam. In large quantities it can cause Alzheimer's disease. Acceptable daily intake (ADI): Up to 2 mg/kg body weight.

E637

Ethyl maltol

Derived from maltol chemically. Base for essences, synthetic artificial flavour and flavour enhancer. Acceptable daily intake (ADI): Up to 2 mg/kg body weigh

E640

Glycine (and its sodium salts)

Can be mildly toxic if ingested. Glycine is produced mainly from gelatin, which is derived from animal bones and therefore not suitable for vegans and vegetarians.

Salt substitute. No known adverse effects. But Calcium glutamate may have possible problems for asthmatics and aspirin sensitive people.

Inosinic acid and inosinates do not have the specific umami taste but strongly enhance many other flavours. Acceptable daily intake (ADI): None determined. Guanylates and inosinates may not be used in products intended for children under 12 weeks. People suffering from asthma and gout should avoid inosinates.

Food Food & Drink & Drink Industry Industry | November | August 2022

Ingredients Industry

Propolis: A wonder natural preservative from honeybee’s waste B. SriVaishnavi1, G. Venkata Padmavathi1, P. Sahithya1, P. Thivya1* 1Department of Food Technology, Kalasalingam Academy of Research and Education (KARE), Krishnankovil, Virudhunagar, Tamilnadu, India-626126 *Corresponding author: Dr. P. Thivya, Email: [email protected] Mobile: 91+ 9047585592 Abstract

Propolis is a miracle bee’s waste that contains a combination of plant resins, balsam, wax, essential oils, other compounds, etc. It is found in the gap of the opening of bees’ hives excreted by honey bees. It is very sticky in nature and acts as a sealant in bees’ hives that protect the honey bees from external attack. It is rich in polyphenols, flavonoids, and other bioactive compounds that impart excellent antioxidant and antimicrobial properties. As a result, propolis is gained more research attention and extensively studied in various products for the past five years in the form of edible coating, packaging film, and other foods. The incorporation of the propolis food system is improved the functional properties as well as extends the shelf life of foods by inhibiting microbial growth. Thus, propolis act as a natural preservative and needs to be commercialized which will helps to

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minimize the part of food waste and loss in the country.

1. Introduction

Propolis is a mixture of resinous substances, bee saliva, beeswax, and elements from plants and trees. It is the excreta of bees that protect the honeycomb from external attack by sealing the gaps in the opening of the honey hives. Propolis has excellent

antimicrobial properties that protect bees from pathogens. Propolis is produced commercially on a global scale in quantities ranging from 100 to 200 tonnes annually. China is the largest producer of propolis followed by South America. The majority of importing nations are in Europe. The market for propolis is expected to be worth USD 631.3 million in 2021 and USD 784.95 million by 2030, with a CAGR of

Table 1 Composition of propolis Composition

Quantity (%)

Group of components

Resins

50

Flavonoids, phenolic acid and esters

Waxes and fatty acids

30

Beeswax & other plant sugars

Essential oils

10

Volatiles

Pollen

5

Amino acids-45.8%; mainly arginine & proline

Other organics & minerals

5

Fe & Zn; Ketones, lactonens, quinones, steroids, benzoic acid esters, vitamin B3, sugars

Food Food & Drink & Drink Industry Industry | November | August 2022

Fig. 1 Classification of propolis

2. Extraction methods of propolis

Bioactive compounds from propolis are extracted by using various methods such as maceration, solvent extraction, supercritical fluid extraction, microwaveassisted extraction, ultrasound-assisted

extraction, and high-pressure methods. Among the methods, maceration and solvent extraction are simple and widely used traditional method using alcohol to obtain a tincture shown in Fig. 2.Extraction effectiveness is dependent on type of solvent, solid-liquid ratio, time, and temperature.

4. Bioactive components

Propolis is naturally rich in bioactive compounds and there are more than 300 different compounds have been identified in propolis. Additionally, polyphenols, a class of antioxidants that includes polyphenols and flavonoids, are found in propolis shown in Table 2. A significant amount of carboxylic acid (20.4%), terpenoids (15.0%), steroids (11.5%), hydrocarbons (9.6%), sugars (6.4%), alkaloids (6.4%), flavonoids (4.3%), phenols (3.2%), ketones (2.1%), amino acids (2.1%), vitamins (2.1%), and other compounds (15.0%)

Fig. 2 Extraction of propolis by conventional method

5. Biological properties

The ability of propolis from various origins to function in all or the majority of the following biomedical aspects, including anti-inflammatory, antiproliferative, antioxidant, antiseptic, immunomodulatory, and wound-healing properties, is one characteristic that unites them. Persistent lipophilic acaricides, a natural pesticide that prevents mite infestations, are also present in propolis. A methodology for incorporating propolis ethanol extracts into aqueous solutions revealed that propolis acts as an antioxidant and radioprotector, promotes tissue regeneration, and exhibits immunomodulatory properties. Recommended that 1.4 mg/kg per day, or roughly 70 mg per day, might be a safe proportion for humans(de Campos Severi-Aguiar et al., 2017). After treating a mouth ulcer caused by (aphthous) stomatitis and preventing otitis media, propolis appeared to be safe. Various experimental models showed

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Ingredients Industry

2.45% over the course of the analysis period(Straits research, 2022). Comvita, Zhifengtang, Apis Flora, and others are significant market players of propolis worldwide. The two largest markets, Asia Pacific and the Americas account for almost 80% of the global market. The constituents of propolis can be intricate. In general, propolis contains resin and balsam, wax, essential and aromatic oils, pollen, and other substances such as organic debris explained in Table 1(Almuhayawi, 2020).There are different types of propolis available based on origin, color, agricultural characteristics, and plant sources as shown in Fig. 1

have been found in propolis that was collected from six different Indian regions(Salleh et al., 2021).Propolis’ use in food production is determined by its chemical makeup, particularly the abundance of bioactive components it contains. Propolis is added to food to ensure both the microbial reliability and quality of the food during storage, as well as a variety of health benefits for the consumer. The use of propolis as a natural food preservative in food is among its more significant applications. Consumers have recently begun to believe that natural preservatives are superior to synthetic ones and are safer to use, despite the fact that synthetic preservatives have residual toxicity and carcinogenic and teratogenic properties. Foods can be coated with specially designed coats composed of polymers containing propolis extracts, or propolis extracts can be added directly to foods or applied topically by submerging foods in propolis extracts. The saprophytic microbiota in foods can also be reduced using either method, as can pathogenic organisms that are transferred in food.

Ingredients Industry

Table 2 Variation in bioactive compounds of propolis in different countries Country

Total polyphenols (mg/g)

Total flavonoids (mg/g)

Algeria

55-279

10-69

Argentina

257-393

66-133

Brazil

94-149

6-21

China

43-302

8-162

Greece & Cyprus

80-338

9-183

India

159-165

57-25

Japan

53-431

18-113

Morocco

0.74-91

0.20-34

Portugal

150-197

36-62

South Korea

85-283

16-135

protective effects from propolis. It shielded the renal tissue from diatrizoate toxicity, free radicals, and other negative effects. However, propolis induces allergies and contact dermatitis which causes propolis sensitivity to beekeepers’ but they don't appear to be aware of the issue or take the necessary precautions to safeguard themselves. Numerous biological characteristics have been studied, with its antimicrobial activity receiving the most attention. Additionally, research has been done on its anti-inflammatory, anti-tumour, antioxidant, immunomodulatory, and other properties. Numerous bioactive substances found in propolis, such as 3-methyl-2-butenyl caffeate and phenyl-ethyl caffeate, can be used to treat orthodontic patients effectively without the side effects of chlorhexidine mouthwash, such as lesions, an unpleasant taste, and allergic reaction(Salleh et al., 2021). Furthermore, the chemical compounds found in stingless bee propolis have the potential to have hepatoprotective properties and be used to treat obesity brought on by high-fat diets.

6. Role of propolis in food preservation

Fruit preservation technology also benefits from the use of propolisenriched coatings and films. A propolis coating on the fruit's exterior could reduce the need for synthetic packaging while also changing the fruit's internal environment to preserve its texture

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Fruit preservation technology also benefits from the use of propolisenriched coatings and films. A propolis coating on the fruit's exterior could reduce the need for synthetic packaging while also changing the fruit's internal environment to preserve its texture for a longer duration of time for a longer duration of time. Because of its natural origin, low cost, and high bioactive content, propolis is widely used in food and pharmaceuticals. To create active packaging films and edible coatings, propolis extract can be combined with biopolymers, plasticizers, emulsifiers, and reinforcing agents. Food products' microbial growth should be inhibited. Stop the growth of foodborne pathogens. Propolis-based active packaging films and edible coatings are widely used in the preservation of fruits, vegetables, meat, and fish. Improve lipid oxidative stability (Yong & Liu, 2021). Numerous studies have looked into the antimicrobial potential of propolis, and they have found that it has antibacterial properties. In comparison

to Gram-negative bacteria(Escherichia coli), propolis is thought to be more effective against Gram-positive bacteria(Staphylococcus aureus) (Shehata et al., 2020). These mechanisms may help explain why propolis has an antimicrobial effect by increasing membrane permeability and decreasing bacterial motility. The inner bacterial membrane's ion permeability may be impacted by propolis, which would result in the membrane potential dissipating. In vitro, propolis may directly affect microorganisms. On the other hand, it might activate the systems that kill microorganisms and enhance the immune system in vivo. Stingless bee propolis has antibacterial properties as well. Propolis also exhibits antiviral properties. Propolis may have antiviral effects by partially preventing viral entry into cells, interfering with viral cycle replication within cells, and causing RNA degradation prior to or following virus release to the supernatant. Antioxidants are substances that prevent oxidation, a chemical process that can result in free radicals and other chain reactions that could harm organisms' cells. One of the simplest techniques for reducing food lipid oxidation is to use antioxidants. Propolis can be utilised as an antioxidant, especially in the meat where lipid autoxidation may lower the sensory quality of the food and is linked to unfavourable odour, colour, and flavour as well as a reduction in the nutritional value of the product. Propolis extract powder, which can be introduced to meat as a natural antioxidant, inhibits oxidative action when added to Italianstyle salamis at a concentration of 0.05% or 0.1%(Pobiega et al., 2020). A stronger inhibitory effect on lipid oxidation in burger meat was produced by adding microencapsulated propolis extract to the meat (0.3 g/kg), which was greater than the impact of sodium erythorbate, a synthetic antioxidant. Despite levels as low as 0.1%, Ethanol propolis extract (EEP) can be added to honey to enhance the antioxidant potential of the base honey. In mixtures of honey and propolis, scavenging of

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7. Conclusion

In conclusion, propolis can be used as a natural preservative in the food system to inhibit the growth of microorganisms that will help to enhance the shelf-life as well as reduce food loss. However, propolis is still under research level and is not being approved as a preservative by the regulatory bodies. Thus, more research is required in future to prove the impact of propolis on human health.

References

Almuhayawi, M. S. (2020). Propolis as a novel antibacterial agent. Saudi Journal of Biological Sciences, 27(11), 3079–3086. https://doi.org/10.1016/j. sjbs.2020.09.016 de Campos Severi-Aguiar, G. D., Pinto, S. J., Capucho, C., Oliveira, C. A., Diamante, M. A., Barbieri, R., Predes, F. S., & Dolder, H. (2017). Chronic intake of green propolis negatively affecting the rat testis. Pharmacognosy Research, 9(1), 27. Pobiega, K., Przybył, J. L., Żubernik, J., & Gniewosz, M. (2020). Prolonging the Shelf Life of Cherry Tomatoes by Pullulan Coating with Ethanol Extract of Propolis During Refrigerated Storage. Food and Bioprocess Technology, 13(8), 1447–1461. https://doi.org/10.1007/s11947-02002487-w Salleh, S. N. A. S., Hanapiah, N. A. M., Johari, W. L. W., Ahmad, H., & Osman, N. H. (2021). Analysis of bioactive compounds and chemical composition of Malaysian stingless bee propolis water extracts. Saudi Journal of Biological Sciences, 28(12), 6705–6710.

Shehata, M. G., Ahmad, F. T., Badr, A. N., Masry, S. H., & El-Sohaimy, S. A. (2020). Chemical analysis, antioxidant, cytotoxic and antimicrobial properties of propolis from different geographic regions. Annals of Agricultural Sciences, 65(2), 209–217. Straitsresearch. (2022). New Text Document. Straits Research. https:// straitsresearch.com/report/propolismarket Ulloa, P. A., Vidal, J., Lopéz de Dicastillo, C., Rodriguez, F., Guarda, A., Cruz, R. M. S., & Galotto, M. J. (2019). Development of poly(lactic acid) films with propolis as a source of active compounds: Biodegradability, physical, and functional properties. Journal of Applied Polymer Science, 136(8), 1–11. https://doi. org/10.1002/app.47090 Yong, H., & Liu, J. (2021). Active packaging films and edible coatings based on polyphenol-rich propolis extract: A review. Comprehensive Reviews in Food Science and Food Safety, 20(2), 2106– 2145. https://doi.org/10.1111/15414337.12697

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total phenolics, flavonoids, ABTS free radicals, and free groups increased. After being frozen for a year, freshly squeezed pomegranate juice addressed with propolis had a lower reduction in oxidation compared to controls. A propolis emulsion successfully preserved the orange juicesdue to antioxidant power. By adding 0.05, 0.15, and 0.25 g/L EEP to beer, which is generally altered during the bottling, filtration, boiling, and storage phases of thebrewing process, oxidation is decreased and the phenolic content is strengthened(Ulloa et al., 2019).