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Overview of Packaging Materials Used in Food Industry

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 Food packaging has become an increasingly indispensable basic component of our daily life, which is closely related to the global urbanization trend. The reason for that is simple: when half of the world’s population lives in cities, while the cities are unable to provide the land and environment required for agricultural development, we’ll have to process and package our food and put them on supermarket shelves for people to purchase. That’s an increasingly convenient choice for people living a busy life in cities. Good packaging can enhance the cleanness and freshness of food, while offering branding opportunities for food manufacturers. In addition, good food packaging can prevent food spoilage and extend shelf life, thereby reducing waste of food. According to statistics, up to 1.3 billion tons of food is wasted every year on a global scale, which can feed 1 billion people lacking in food. When we go to the grocery store and buy products such canned soups, cookies, juice and other
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Why automation is the need of the hour in most of the Food Industries today?

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A business needs all of its components to operate together seamlessly because of stiff competition and tight margins in the food industry. You need skilled labor, the right types of equipment, strict quality control, an attractive brand, and effective management practices. You also need to abide by the many regulations and laws regarding safe production and food handling. The challenges associated with running a food business can grow if you achieve success. For example, demand can increase during specific seasons or because of particular events and trends. Such a spike could leave you needing to increase production while maintaining quality and brand integrity. Automation can help with efficiency, scalability, and quality control. Though computerization is becoming more commonplace in different industries, some in the food sector remain skeptical because of the hands-on approach that they are familiar with and have used to build their brands. Despite this mindset, it can be difficult
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Difference Between UHT and Pasteurized Milk

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One of the most popular health drinks in India, milk is a nutrient-rich beverage that’s highly beneficial for your health in a number of ways. Considered to be an essential part of our nutrition, it is one of the few habits that we carry on since our childhood and continue as adults. With an extremely high nutritional value, milk is an excellent source of high quality protein and calcium. Today, we have a range of brands that offer both pasteurized and ultra pasteurized milk. Wondering what’s the difference between the two? Let’s explore. Heat treatment makes it possible for milk to be stored this way. Heat destroys the pathogenic bacteria that may be present in the milk, extending its shelf life. The pasteurization of milk involves quickly heating then cooling it to destroy harmful bacteria and microorganisms present in the milk. Based on the way they’re pasteurized, there are two different types of milk available in the market- Pasteurized and Ultra Pasteurized milk. Pasteurized Mil
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What are Stabilizers and Emulsifiers?

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Introduction Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.  Emulsifiers are Food and Drug Administration–approved food additives that help products containing immiscible food ingredients, like oil and water, to combine. You can find emulsifiers in plenty of prepackaged and processed foods, including mayonnaise, margarine, meats, ice cream, salad dressings, chocolate, peanut butter and other nut butters, shelf-stable frostings, cookies, crackers, creamy sauces, breads, baked products and ice cream. Emulsifiers can be man-made or naturally occurring. Many emulsifiers used today are of a naturally derived variety called hydrocolloids. Hydrocolloids serve as thickening agents and support the structure, texture, flavor, and shelf life of various food products, and they are often referred to simply as gums because of the food texture and consistency they create. Hydrocolloids i
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What are Natural and Synthetic Flavours?

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Commercial food and drink products contain an array of ingredients. The building blocks of a beverage include natural and artificial flavors. Often among the smallest components of a product, these flavor compounds are not to be overlooked—after all, it’s flavor that consumers crave! Flavor additives are responsible for much of a drink’s sensory profile. They provide consumers the opportunity to enjoy unique flavors they may not otherwise be able to experience in their original form, and they help beverage companies deliver consistent, high-quality experiences with their products. Flavour is a sensory phenomenon which is a combination of the sensations of taste, odour or aroma, heat and cold, and texture or “mouthfeel”. The appearance of food is important, but it is the flavor that ultimately determines its quality and acceptability.  Flavor is how we perceive food and other substances based on a combination of senses, which include taste, smell, and touch .  The tongue is covered in t
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Difference between Carbonated and Non-Carbonated Drinks

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The biggest difference between the two is, of course, carbonation. Non-carbonated drinks are frequently less sweet than carbonated drinks since they do not contain sugar or artificial sweeteners. Carbonated soft drink is a drink that bubbles and fizzes with carbon dioxide gas. The process by which the gas dissolves in the drink is known as carbonation. This process can occur naturally, such as in naturally carbonated mineral water that absorbs carbon dioxide from the ground, or by man-made processes, as is the case in most soft drinks and soda waters. Carbonated beverages are created by adding carbon dioxide, making them fizzy and giving drinks a bubbly feel.  Carbon dioxide molecules are soluble, which means they dissolve in liquids and form carbonic acid. This process unfolds at the rate where the bubbles aren’t able to escape, resulting in a beverage that tickles your tongue and gives you that pleasant fizzy feeling. This makes carbonated drinks more refreshing than non-carbonated
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Difference between Ice Cream & Frozen Dessert

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  So what exactly is frozen dessert and how is it distinct from ice creams. Most people often get confused between frozen desserts and ice cream, so let's get a deeper understanding between both the products. Here we will try to clear all the doubts and give a simplified answer so that the consumers get aware about the same when they go in the market and purchase. Frozen dessert is a generic term denoting any of the desserts prepared by freezing. On the other hand, ice cream is a popular type of frozen dessert which is made from dairy products and to prepare ice creams, the main ingredients are mixed and then churned constantly while being frozen. Frozen dessert is a sweet course or dish which is prepared by using freezing techniques. They can be prepared by freezing any forms of ingredients like liquids or semi liquids. They may also be prepared by freezing solids sometimes. Frozen dessert are quiet popular and especially during the summers. It is a generic name, and therefore cov
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