Technologies for Value Addition to Food Products
Rakesh Kumar Sharma, Director, Defence Food Research Laboratory
Value
addition to foods may be done by several ways. It could be done by the use of
preservative, food ingredients capable of eliciting functionalities and by
fortification using micronutrients. There are novel and emerging food
processing technologies that are possible to preserve the ingredients in the
food intact. The shelf life enhancement of the processed food can be done by
adapting newer packaging technologies. The by-products of the fruits,
vegetables, etc. may be used for value addition adapting commercially viable
approaches. Fermented foods are value added foods that could be developed using
novel starters. It is also important to note the regulatory aspects of foods
whenever the foods are preserved b y value addition. Food additives serve five main
functions. Emulsifiers prevent liquid products from separating. Stabilizers and
thickeners provide an even texture. Anticaking agents allow substances to flow
freely. Many foods and drinks are fortified and enriched to provide vitamins,
minerals, and other nutrients. Food ingredients have been used for many years
to preserve, flavor, blend, thicken and color foods, and have played an
important role in reducing serious nutritional deficiencies among consumers.
These ingredients also help ensure the availability of flavorful, nutritious,
safe, convenient, colorful and affordable foods that meet consumer expectations
year-round. Micronutrients have many functions in the human organism.
Micronutrient functions are based on their biochemical properties and are
utilized in food technology. Some of the emerging food processing technologies
for value addition are High Pressure Processing for salads and ready meals,
pulsed electric field processing for liquid foods and beverages, high intensity
electric field pulses on solid foods, enzymatic inactivation by pulsed electric
fields, etc. The innovations in food packing technologies are: Controlled
release food and beverage packaging, Active antimicrobial food and beverage
packaging, Active nanocomposites for food and beverage packaging, edible
chitosan coatings for fresh and minimally processed foods, flavour release food
and beverage packaging, intelligent packaging and the consumer/packaging
interface to enhance food safety and quality, etc. Fast growing food processing
industry in most countries across the world, generates huge quantity of
by-products, including pomace, hull, husk, pods, peel, shells, seeds, stems,
stalks, bran, washings, pulp refuse, press cakes, etc., which have less use and
create considerable environmental pollution. Regulatory requirements are also
important because many countries restrict the use of meat by-products for
reasons of food safety and quality. Online and inline analyses
differ essentially from the offline and atline methods in that the time in
which information about process or material properties is obtained is shorter
than the time in which these properties change. This means that online and
inline analyses permit continuous process control. Offline and atline analyses,
on the other hand, are characterized by manual sampling followed by
discontinuous sample preparation, measurement and evaluation. Starter cultures
are those microorganisms (bacteria, yeasts, and molds or their combinations)
that initiate and carry out the desired fermentation essential in manufacturing
cheese and fermented dairy products. With respect to major concerns and food
regulations the new administration of US President regarding FDA budget needs
to be looked into and its Food Safety Modernisation Act (FSMA) enforcement
resources..It will also b
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