Food industry

Question

This piglix contains articles or sub-piglix about Food industry

Answer 1

Food processing

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. (Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included.)

Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. Salt-preservation was especially common for foods that constituted warrior and sailors' diets until the introduction of canning methods. Evidence for the existence of these methods can be found in the writings of the ancient Greek, Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North and South America and Asia. These tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Examples of ready-meals also date back to before the preindustrial revolution, and include dishes such as Cornish pasty and Haggis. Both during ancient times and today in modern society these are considered processed foods.

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Answer 2

Processing aid

A processing aid is a substance used in the production of processed food, and which may end up in the finished product, but which is not, by law, required to be disclosed to the consumer as an ingredient.

NGOs, journalists, and food writers have raised concerns that the current laws on processing aids amount to a loophole that enables food producers to avoid transparency, and thereby to deceive consumers as to the contents of their food.

Under the United Kingdom food labelling regulations, a "processing aid" is defined as follows:

"Processing aid" means any substances not consumed as a food by itself, intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing, and which may result in the unintentional but technically unavoidable presence of residues of the substance or its derivatives in the final product, provided that these residues do not present any health risk and do not have any technological effect on the finished product.

Under the law of the United States of America, a substance is legally a "processing aid" and can be excluded from ingredients labels if it meets any of the following criteria:

1. It is added to the food but later removed. E.g. activated charcoal, which removes certain impurities.

2. It is added to the food, but gets converted into a substance already present in the food. E.g. a pH adjuster that converts to salt and does not significantly add to the food's salt level.

3. It is added for a technical effect during processing but is not present at "significant" levels in the food. E.g. a preservative added to an ingredient, like anti-caking agent sodium silicoaluminate in the seasoning of some sausages.

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Answer 3

Fungiculture

Fungiculture is the process of producing food, medicine, and other products by the cultivation of mushrooms and other fungi.

The word is also commonly used to refer to the practice of cultivating fungi by leafcutter ants, termites, ambrosia beetles, and marsh periwinkles.

Mushrooms are not plants, and require different conditions for optimal growth. Plants develop through photosynthesis, a process that converts atmospheric carbon dioxide into carbohydrates, especially cellulose. While sunlight provides an energy source for plants, mushrooms derive all of their energy and growth materials from their growth medium, through biochemical decomposition processes. This does not mean that light is an irrelevant requirement, since some fungi use light as a signal for fruiting. However, all the materials for growth must already be present in the growth medium. Mushrooms grow well at relative humidity levels of around 95–100%, and substrate moisture levels of 50 to 75%.

Instead of seeds, mushrooms reproduce asexually through spores. Spores can be contaminated with airborne microorganisms, which will interfere with mushroom growth and prevent a healthy crop.

Mycelium, or actively growing mushroom culture, is placed on a substrate—usually sterilized grains such as rye or millet—and induced to grow into those grains. This is called inoculation. Inoculated grains are referred to as spawn. Spores are another inoculation option, but are less developed than established mycelium. Since they are also contaminated easily, they are only manipulated in laboratory conditions with a laminar flow cabinet.

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Answer 4

Genetically modified food

Genetically modified foods or GM foods, also known as genetically engineered foods, are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits than previous methods such as selective breeding and mutation breeding.

Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its unsuccessful Flavr Savr delayed-ripening tomato. Most food modifications have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton. Genetically modified crops have been engineered for resistance to pathogens and herbicides and for better nutrient profiles. have been developed, although as of November 2013 none were on the market.

There is a scientific consensus that currently available food derived from GM crops poses no greater risk to human health than conventional food, but that each GM food needs to be tested on a case-by-case basis before introduction. Nonetheless, members of the public are much less likely than scientists to perceive GM foods as safe. The legal and regulatory status of GM foods varies by country, with some nations banning or restricting them, and others permitting them with widely differing degrees of regulation.

However, there are ongoing public concerns related to food safety, regulation, labelling, environmental impact, research methods, and the fact that some GM seeds are subject to intellectual property rights owned by corporations.

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Answer 5

Food Safety Promotion Board

The Food Safety Promotion Board (Irish: An Bord um Chur Chun Cinn Sabháilteachta Bia;Ulster-Scots: Tha Mait Safétie Fordèrin Boord or The Meat Sauftie Forder Buird), trading as safefood, is the body responsible for the promotion of food safety in the Republic of Ireland and Northern Ireland. It is one of the six originally planned cross-border (all Ireland) bodies set up following the Good Friday Agreement.

Its functions, as proscribed in law (British Irish Agreement Act 1999, annex I, part 2), are:

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Answer 6

Food rheology

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt bakers judged the consistency of dough by rolling it in their hands.

There is a large body of literature on food rheology because the study of food rheology entails unique factors beyond an understanding of the basic rheological dynamics of the flow and deformation of matter. Food can be classified according to its rheological state, such as a solid, gel, liquid, emulsion with associated rheological behaviors, and its rheological properties can be measured. These properties will affect the design of food processing plants, as well as shelf life and other important factors, including sensory properties that appeal to consumers. Because foods are structurally complex, often a mixture of fluid and solids with varying properties within a single mass, the study of food rheology is more complicated than study in fields such as the rheology of polymers. However, food rheology is something we experience every day with our perception of food texture (see below) and basic concepts of food rheology well apply to polymers physics, oil flow etc. For this reason, examples of food rheology are didactically useful to explain the dynamics of other materials we are less familiar with. Ketchup is commonly used an example of Bingham fluid and its flow behavior can be compared to that of a polymer melt.

Psychorheology is the sensory judgement of rheological properties. It is a term used in the food industry, to describe how a food "feels" to the mouth. It is not necessarily straightforward to predict how a food will "feel" based purely on the true rheological properties.

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Answer 7

Ghodganga Sugar Factory

Ghodganga Sahakari Sakhar Karkhana Ltd is an establishment set up around 70 km east to Pune. Factory is recently named after founder Raosahebdada Pawar Ghodganga Sahakari Sakhar Karkhana Ltd (RPGSSKL). This project turned out to be the best achievement of Cooperative sugar factories and rural development. This set up is being conducive as sugar production is prime business for region. The project brings employment and social development. Sugarcane grower/farmers in the region are really encouraged by the establishment. The project started with capital share of local farmers.

After the outstanding achievements of Cooperative sugar factories and rural development set up in Maharashtra state. The establishment was started with the capital shares of local farmers, Pune District Central Cooperative Bank and perpetual support by Raosahebdada Pawar on 16 May 1990 with of 2500 TCD crushing capacity . Cooperative movement for sugar industry started in 1960s in Maharashtra with announcement of the potential 12 places in the states where sugar factories could be established. Then called Bombay state government announced a capital share of Indian Rupee 1 million, for the cooperatives societies to come forward for establishing sugar factories at these potential 12 places. A central committee was formed by Bombay State Cooperative Bank under the chairmanship. Factory caters to the almost Shirur, Maharashtra sugarcane growers & interstate too. This is prominently conducive to the local region.

Harvesting of sugarcane is done with the help of machine and for this bank also provided the fund to farmers. Currently factory has owned four harvester machines. Taking into account scarcity of workers in future factory has taken this initiative.

For increasing production of sugarcane factory provides guidance, field work training to the farmers. In last year factory appointed officials from research centre to do this work. This implementation is followed & monitored completely.

Raosahebdada Pawar Ghodganga Sahakari Sakhar Karkhana Ltd, which had set up a co-generation power unit at Shirur in Pune district of Maharashtra.The Bagasse based power unit with a capacity of 20 MW is expected to entail a cost of Rs 2 billion. The power project raised request to upgrade capacity to 20.5 MW. This Project is economically strong by converting its own waste in useful product and power generation. The pollution generated from this unit can be successfully managed through EMP implementation or in fact n be converted to useful irrigation water with nutrients and Electricity. This project justifies as to curb Electricity issue & wastage of cane trash & Bagasse lead to environment risk.

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Answer 8

Goldbely

Goldbely Inc.

Goldbely is a curated online marketplace for regional and artisanal foods crafted by local food purveyors throughout the United States. The company was founded by Joe Ariel and is based in San Francisco, California. Goldbely's staff curates products from restaurants, bakeries, delis, etc. to feature on the site and facilitates shipping across all 50 states. According to the company, the selection is based on notable local restaurants. One of Goldbely's goals is "to help local purveyors gain a national audience."

Joe Ariel got the idea for Goldbely while he was living in New York and could not find an authentic substitute for Southern food. Ariel and co-founders Trevor Stow, Vanessa Torrivilla and Joel Gillman created the first iteration of the site and were accepted into Y-Combinator. Y-Combinator founder, Paul Graham, and partner, Alexis Ohanian, became advisors to the company. In 2013, Goldbely closed on $3 million seed funding led by Intel Capital.

Time Magazine named Goldbely one of the 50 Best Websites of 2013. The company raised $3 million USD in seed funding led by Intel Capital in 2013. The ordered food sometimes requires preparation and cooking.

In November 2014, Goldbely launched a mobile app on iOS that lets users order regional foods from across the country from their phones. With its next-day shipping feature, users can order food like Philly cheesesteaks from Philadelphia, deep dish pizza from Chicago & Maryland crab cakes delivered nationwide.

According to some reviews as the food is frozen and the environment for the preparation of the food is not the same, the experience differs from the taste customers get at the restaurant.

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Answer 9

Terrance Hanold

Terrance Hanold (1912–1996) was an American attorney, food industry executive, and President of the Pillsbury Company.

Hanold was a graduate of the University of Minnesota, the University of Minnesota Law School, and married to Ruth Hanold. Upon becoming Pillsbury President in 1967, Hanold diversified the management structure of the company. He travelled the United States to tend to the large Pillsbury operation. He also practiced law in Minnesota and left his papers to the University of Minnesota archives.

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Answer 10

History of the bushfood industry

The modern Australian native food industry, also called the bushfood industry, had its initial beginnings in the 1970s and early 1980s, when regional enthusiasts and researchers started to target local native species. In the mid 1970s Brian Powell recognized the commercial potential of quangdong fruit and began its cultivation in orchards. Following this, the CSIRO became involved in quangdong research.

In the late 1970s, Peter Hardwick began investigating subtropical native plants suitable for commercial cropping, selecting fruit species like riberry, Davidsonia, and later leaf-spices, like lemon myrtle, Aniseed myrtle, and Dorrigo Pepper. Hardwick started targeting strong flavoured species suitable for processing, which later became the main industry strategy. In the 1980s, Hardwick worked in the New South Wales Department of Agriculture, where he met essential oils researcher, Dr Ian Southwell. Southwell played a significant role in providing the essential oil profiles of many of the most popular native spices.

In 1983. the University of Sydney's Human Nutrition Unit, headed by Jennie Brand-Miller, undertook a nutritional analysis programme analyzing bushfood for Aboriginal health. Vic Cherikoff, a member of the Human Nutrition Unit team, started-up a wholesale distribution company marketing native Australian ingredients. Cherikoff played a vital role in linking-up the Aboriginal and regional bushfood research with the restaurant and food processing industry. Cherikoff also contributed to Jennifer Isaacs' book, Bush Food and authored The Bushfood Handbook and Uniquely Australian, A wildfood cookbook which publicly defined the emerging industry.

In the mid-1980s several Australian theme restaurants opened-up in Sydney. This included Rowntrees The Australian Restaurant, run by Chef Jean-Paul Bruneteau and Jenny Dowling. In 1996, Bruneteau, Dowling and Cherikoff opened a second restaurant, Riberries – Taste Australia. Edna’s Table restaurant also opened-up and was run by brother and sister team, Chef Raymond Kersh and Jennice Kersh. The Red Ochre Grill in Adelaide opened-up in the early 1990s, with Andrew Fielke as its chef. Fielke also co-founded a production company, Australian Native Produce Industries (ANPI).

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