FarmingFork

"Ganesha’s blessings are with us in every tiny and big endeavor. Wishing you a blessed Ganesh Chaturthi!" #Farmingfork #Foodconsultants #GaneshChaturthi

Someone once ignited our enthusiasm by guiding us down the road we chose. Currently, we want to make a positive impact on the globe. Happy Techers day !! #Foodscience #Foodconsulting #Teachersday #Foodprocessing #research

This year, National Nutrition Week Theme is “Nutritious Diets for Everyone”. Nutrition week is celebrated in the first week of September. It has been celebrated to raise the awareness about importance of balanced diet and health-oriented lifestyle. Taking the balanced diet is one of the mantra for healthy life. let's invest on ourselves and towards the sustainable development. - Take proper nutrition according the varying stages of life. -Choose nutritious foods, along with that form healthy habits- include cycling, 30 minute walk, meditation, go out in nature and do things which align with your body. -Choose seasonal food items. -Reduce unnecessary sugar intake. -Do donate/ distribute some food to the needy individuals. :) Happy Nutrition Week Everyone !! FarmingFork #food #Sustainablegoals #Nutritionweek #Farmingfork #Nutrition P.C- PRNewswire

Let’s celebrate the birth of Lord Krishna with devotion in our hearts and joy in our spirits. Happy Janmashtami !!! May Lord Krishna's blessings be upon us. 💚 #FarmingFork #Foodtechnologist #foodscience #Happyjanmashtami

Nowadays, there are many options out there for snacking. Choosing the right one brings health and joy. Here are some healthy snacks which can provide high nutrition value to our body. 1. Roasted Chickpeas- it helps in weight management by providing us high fiber and protein that can make us feel full for a long time. Chickpeas have good antioxidant properties, calcium and promote bone health. The snack-making companies can choose this option with a mix of good spices. 2. Chips- Yes, chips but Rajma chips. Chips are a lighter and healthy snack version. It is full of vitamin-A, good fiber and rich in protein. The presence of dietary fibers can help in weight management. There are many similar options such as Ragi chips, beetroot, and Kale chips.  3. Potato flour snacks- Potato flour is gluten free and helps to balance the blood sugar. As a resistant starch it can act as a probiotic in the body. Making fryums,  4. Trail mix: It is a combination of dry fruits, nuts, candies, seeds, granola and other nutritious things. 5. Millet puffs: Ragi/Jowar Puffs are popular and nutritious. It is composed of less fat, more protein and with a low glycemic index. Many such products can be made and we can take them to diverse markets. Interested in making such food products to make a good impact as a food manufacturer? We can help, Let’s get connected. FarmingFork https://farmingfork.com/ #Foodscience #FBO #Healthysnacks #Millets #Newfoodproduct #formulation #Foodtechnology #Foodconsultant #Health #nutrition #children

Veganism is healthy and trending !! Heading towards a sustainable and better future. However, people are getting stuck with recipes/ formulations. Plant based meat development has many challenges in terms of texture, nutritional value, Adaptability and several other technical aspects. -The flavour, texture and other sensory attributes achieved at developmental stage could not be produced on the large scale process.  -The consistent flavour and taste in the product is necessary which can be achieved by good product formulation and precise use of ingredients.  -The texture of the meat comes from protein structure which is basically arrangement of muscle fibers and connective tissue whereas the structure of plant protein is different from animal protein. This generates an entirely different texture and mouthfeel. -The protein isolates are produced using wet separation techniques and protein concentrates are from dry separation. Thus, choosing the correct technique according to the plant source and providing the best functional structure to the product is necessary. -Choosing the Textured Vegetable protein (TVP) development by using the extrusion process can help us to get spongy meat like structure. TVP are even able to retain their structural integrity. - The presence of lower fat content in plant proteins can affect the texture and companies are working on it. Likewise, For achieving Umami flavour, Scientists have found that amino acids contributing to Umami are somewhat lower in plant based ingredients than Animal based products. The flavour enhancers have been added to the products, still it is not able to replicate the same umami profile. The overall consideration of sensory attributes and consistent efforts can help to make a good product. Do you want to develop or looking for plant based food products such as a healthy shakes, drinks, plant based meat and a protein rich product? You have come to the right place, Let’s get connected for any food product development services and more. FarmingFork https://farmingfork.com/ #foodconsultant #recipeformulation #productdevelopment #newfood #NPD #plantbasedfoods #snacks #plantfood #foodconsultancy

Beer!! To chill out, we go for Chilled Beer right!! However, we found many of the times that people avoid Beer for its distinctive smell. The challenge is to tackle the smell and make it convenient for a large section of people. Can we do that? yeah, why not. Let's enjoy our moments with a smile!! Let's get connected!! Contact us to solve such issues :) - https://farmingfork.com/ #farmingfork #Foodtechnology #quality #research #beer #fermentation

The Relationship Between Heat Sensitivity and Flavor Experience : High temperature can have a significant impact on the sensitivity of flavours in food. Here are a few examples: 1. Delicate flavours: High temperatures can cause delicate flavours to become suppressed or even disappear. This is especially true for ingredients like fresh herbs, citrus zest, and delicate fruits. Heat can break down the volatile compounds. Volatile compounds: High temperatures can cause the evaporation of volatile compounds in food, which can affect its flavour due to loss of their aromatic qualities. 2. Spices and herbs: Different spices and herbs have varying levels of heat sensitivity. Some spices, such as pepper or chilli powder, can become more intense and pungent when exposed to high temperatures. On the other hand, more delicate herbs like basil may lose their freshness and vibrant flavours when exposed to prolonged heat. 3. Sweetness: High temperatures can enhance the perception of sweetness in certain foods. This is particularly noticeable in caramelization processes, where sugars are heated to create a rich, sweet flavour. For example, when sugar is heated to a high temperature, it undergoes the Maillard reaction, resulting in the development of complex, caramel-like flavours. 4. Bitterness: On the other hand, high temperatures can also intensify bitterness in some ingredients. This is especially true for certain vegetables, such as Brussels sprouts or broccoli, which can become more bitter when cooked at high temperatures for an extended period. Overcooking or burning can also lead to the development of bitter flavours in food. The Umami, often described as a savoury or meaty taste, can be enhanced by high temperatures. It's important to note that the sensitivity of flavours to high temperature can vary depending on the specific ingredient, cooking method/handling, and duration of cooking. It's always a good idea to experiment and adjust cooking techniques to achieve the desired flavor profile. #flavour #foodtechnology #foodscience #consultant #quality #Sensory

The Food Safety and Standards Authority of India (FSSAI) has recently introduced new guidelines to ensure food safety and hygiene. Here are some key highlights of the new guidelines: Food Safety Display Boards: FSSAI has made it mandatory for all food businesses to display Food Safety Display Boards at their premises. These boards will contain information about food safety practices, hygiene standards, and contact details of the food safety officer. Food Safety Training: FSSAI has emphasized the importance of food safety training for food handlers. Food Safety Audits: FSSAI has introduced a new system of food safety audits to ensure compliance with food safety regulations. Food businesses will be audited by trained auditors to assess their compliance with hygiene and safety standards. Food Recall System: FSSAI has established a comprehensive food recall system to ensure the prompt and effective removal of unsafe food products from the market. Food businesses are required to have a robust recall plan in place to handle any food safety issues. Food Labelling: FSSAI has revised the guidelines for food labelling to provide clearer information to consumers. The new guidelines include mandatory declaration of allergens, nutritional information, and country of origin on food labels. Food Packaging: FSSAI has set new standards for food packaging materials to ensure the safety and quality of packaged food products. The guidelines cover aspects such as permissible limits of contaminants, migration limits, and labeling requirements for packaging materials. It is important for food businesses to familiarize themselves with these guidelines and ensure compliance to maintain food safety and hygiene standards. Follow for more and can connect on : https://farmingfork.com/ #Foodstartup #restaurant #Foodhygiene #FSSAI #qualityaudits #Foodsafety #Grow #Farm #Supplychain #Foodpackaging

*Food colours* Food colours are widely used in the food industry to enhance the visual appeal of food products, improve consumer perception, and differentiate products in the market. Here are some key points about food colours in the food industry: 1. Types of Food Colors: Food colours can be categorised into two main types: natural colours and synthetic colours. Natural Colours: These are derived from natural sources such as fruits, vegetables, plants, and minerals. Examples include beet juice (red colour), turmeric (yellow colour), and spirulina extract (blue green colour). Synthetic Colours: These are artificially produced or chemically synthesised. Synthetic colours offer a wide range of vibrant and stable colours. Examples include tartrazine (yellow colour), Allura Red (red colour), and Brilliant Blue (blue colour). 2. Certification category: Colours that are exempt from certification include both pigments derived from natural sources and hues derived from synthetic sources. Examples include beta carotene and calcium carbonate. The certified colours can impart unintended flavours to food products. Examples of exempt colours include annatto extract, dehydrated beets, caramel, beta carotene and grape skin extract.  Certified colour additives are classified as either dyes or lakes. Dyes dissolve in water and are manufactured as powders, granules, liquids or other special-purpose forms. Lakes are the water-insoluble forms of dyes and are more stable than dyes, ideal for colouring products containing fats and oils. 3. Safety Approval for intended use:  Food colours have been evaluated for safety by several regulatory authorities worldwide. Before the use of a food colour, a colour additive petition must be submitted to the FDA for approval. The petition should include scientific data ensuring safety of intended use in food products. The evaluation is done by FDA for chemical composition of the substance, the concentration limit, immediate and long-term health and safety issues. After the Evaluation, Regulatory body sets the limits for using that colour additive and provides the approval. 4. The effect of food additives (colour) on health:  Many individuals believe food additives are the cause of adverse allergic reactions. It happens because some people are found to be allergic to food additives. Reading labels and awareness can be chance to avoid serious allergic reactions. Example: lactose intolerance and sensitivity to sulfites.  -Digestive disorders – diarrhoea and stomach pains -Nervous disorders – hyperactivity, insomnia and irritability. -Respiratory problems – asthma, rhinitis and sinusitis. -Skin problems – hives, itching, rashes and swelling. -Food dyes increase ADHD symptoms by a small amount; however, the research is going on finding the connection between diet and ADHD. Many people view food additives as a major food threat. However, in terms of health risk, food additives would come in at the end of the line. #Foodadditive #Colors