Mani Upreti

🌟 Time for Transparency in Food Labeling! 🌟 It's crucial for food manufacturing giants to embrace transparency on product labels. Indian regulatory authorities and consumers demand honesty and clarity. #FoodLabeling #Transparency #ConsumerEmpowerment Kudos to Hindustan Unilever (HUL) for rebranding its 'health food drinks' category to 'functional nutrition drinks,' addressing concerns over sugar content and health claims. 👏🏽 #HUL #HealthNutrition #ConsumerAwareness In line with the Ministry of Commerce and Industry's advisory, let's push for accurate labeling and empower consumers to make informed choices. 🛡️ #EmpowerConsumers #HealthClaims #RegulatoryCompliance Together, let's advocate for truthfulness in food marketing and prioritize consumer well-being. 💪🏽 #FoodIndustry #ConsumerProtection #HealthFirst #TransparencyMatters #FoodRegulations #ConsumerRights #HealthyChoices #IndustryStandards #NutritionLabels #EmpoweredConsumers #fssai

31

4 Comments

dear friends for all my colleages present a,really luscious pumpkin tiramisu ginger with layers macarrones custard juan thuemme trustee caproic acid .3 captic acid .3 ciclotene .8 furaneol 15% 9 butyric acid .5 valeric acid 2 meth valeric acid .3 eth acetate 3 maple furanone. 6 benzaldheide. 4 aceth meth carbinol 3 cocoa extract 6 decalactone delta 3 benzyl acetate 2 caryophilene. 2 cocal. 12 coffe oil 2 aceth pyrazine .2 Furfurl mercaptan .03 lactic acid 15 carrot oil .5 methional .09 acetyl propionyl 2 cinnamon leaf oil .2 eugenol.4 eth butyrate .4 anisaldheide. 3 solvent to 100

17

FSSAI directs Food Business Operators to remove claim of 100% Fruit Juices from label, ads Link in the comments FSSAI Publication Revant Himatsingka (Food Pharmer) #mediabrief #FSSAI #FoodPharmer #RevantHimatsingka #FoodBusinessOperators #foodpharmer #FoodBusinessOperators #FBOs #FoodSafetyAndStandards #FoodSafetyAndStandardsAuthorityOfIndia #reconstitutedfruitjuices #marketing #media

🔹Positive attitude 🔹 There is a story about a man who sold hotdogs by the roadside. He was illiterate, so he never read newspapers. His eyes were weak, so he never watched television. But enthusiastically, he sold lots of hotdogs & profits went up. He ordered more meat & got himself a bigger & better stove. As his business was growing, his son who had recently graduated from college joined his father. Then something strange happened. The son asked, “Dad, aren’t you aware of the Great Recession that is coming our way?” The father replied, “No! but tell me about it”. The son said, International situation is terrible & domestic situations are even worse. The man thought that, since his son had been to college & read news papers his advice should not be taken lightly. Apparently, the father cut down his orders for meat & buns, took down the sign & was no longer as enthusiastic. Very soon fewer & fewer people bothered to stop at his hotdog stand! Therefore his sales started coming down rapidly & the father said - “Son, you were right. We are in the middle of a recession. I am glad you warned me ahead of time”. Moral of the story : 1) Our expectations can create a self fulfilling prophecy. 2) Many a times we confuse intelligence with good judgment. 3) A person may have high intelligence but poor judgement. 4) Choose your advicers carefully but use your own judgement. 🔸A read from shiv Khera collections 🔸 #Motivation #storytellingforbusiness #peoplemanagement #peopleandculture #Business #Personalitydevelopment #coach #mentorship #growth #Hospitality #Shivkhera #International #Achievers #leadership #leaders

26

1 Comment

Series - "Case studies in food product development" (total 20 chapters) Chapter 11: PROCESS INNOVATION FROM RESEARCH AND DEVELOPMENT TO PRODUCTION IN A LARGE COMPANY - DEVELOPMENT AND COMMERCIALISATION OF A LOW TEMPERATURE EXTRUSION PROCESS "In the early 1990s Unilever was well established as the largest global manufacturer of ice cream. Successful innovations based on new formats for ice cream, such as chocolate-coated stick products and layered desserts, had cemented this dominance. Within the ice cream category, it was recognised that a more in-depth research approach into the fundamentals of ice cream was necessary to ensure continued innovation in the future. This gave rise to a major research and development (R&D) programme involving exploratory work on ice cream ingredients, microstructure and processing. This initiative has, over the past decade and a half, led to the development of several major technological innovations, of which low temperature extrusion is one, resulting in new products in the market place" #foodproductdevelopment #casestudy #Rnd

12

Ques. Could we use Malic Acid in Alcoholic Beverages? Ans. Yes, we can use Malic Acid in Alcoholic Beverages, as it imparts many roles in alcoholic drinks. As we all know, the main component / process for making alcoholic beverages is Fermentation and while performing this process there are huge chances of loss of WSCs. (Water Soluble carbohydrate), and for preventing this organic acid are used. Organic acid helps to prevent the loss of WSCs and when we talk about organic acid there are many organic acids present in market such as Citric acid (cheaper one), Tartaric Acid, Lactic Acid and Malic Acid. And as per study Malic Acid goes well with the alcoholic beverages compared to Citric acid. Together with tartaric acid, malic acid makes up about 90% of the total acidity of wines. Along with acidity it also improvise the flavours and imparts a softer, smoother sourness compared to Citric acid. JJD ENTERPRISES I always helps there client with the correct information and suggest them well suitable and valuable ingredient for their products. And provide #freeofcostsamples for trial purpose. For more details, kindly visit - www.malicacid.in / https://lnkd.in/djK-mg8Z And connect with us -- [email protected] / 9711995768 #sweetenerindia #fuso #fusomalicacid #malicacid #alcoholicbeverage #alcohol #drinkresponsibly #betterflavour #longshellife #panindiasupply #aciditymaintainance #acidity #ph #fermentation #beverage Pernod Ricard United Breweries Ltd. Radico Khaitan Ltd Jagatjit Industries Limited GM BREWERIES LTD

12

Whey protein is a high-quality protein derived from milk during the cheese-making process. It is a complete protein, meaning it contains all nine essential amino acids that the body cannot produce on its own. Here's an overview of whey protein and its extraction process: Types of Whey Protein 1. Whey Protein Concentrate (WPC): Contains about 70-80% protein, with some fat and carbohydrates. It retains more nutrients compared to other forms. 2. Whey Protein Isolate (WPI): Contains about 90% or more protein and is processed to remove most of the fat and lactose, making it suitable for those who are lactose intolerant. 3. Whey Protein Hydrolysate (WPH): Pre-digested form of whey protein that has undergone partial hydrolysis for easier absorption. It is often used in medical protein supplements and infant formulas. Extraction Process The extraction of whey protein involves several key steps: 1. Milk Collection: Fresh milk is collected from dairy farms. 2. Cheese Production: The milk is pasteurized and then coagulated using rennet or acid. This process separates the milk into curds (solid) and whey (liquid). The curds are used to make cheese. 3. Separation: The whey liquid is drained away from the curds. This liquid whey contains proteins, lactose, vitamins, and minerals. 4. Filtration: The liquid whey is subjected to various filtration processes: • Microfiltration: Removes fat and some lactose while retaining proteins. • Ultrafiltration: Further concentrates the protein by removing smaller molecules like lactose. • Nanofiltration: Can be used to remove even smaller particles if needed. 5. Concentration: The filtered whey is concentrated to increase the protein content through evaporation or membrane filtration techniques. 6. Drying: The concentrated whey protein is then dried to form a powder, typically using spray drying or freeze-drying methods. 7. Flavoring and Blending: Additional flavors, sweeteners, or other ingredients may be added to improve taste or nutritional value. 8. Packaging: The final whey protein powder is packaged for distribution and sale. Nutritional Benefits • Muscle Growth: Supports muscle repair and growth, making it popular among athletes and bodybuilders. • Weight Management: Can aid in weight loss by promoting satiety. • Nutritional Support: Provides a convenient source of high-quality protein for individuals with dietary restrictions or increased protein needs. Considerations • Individuals with lactose intolerance may prefer whey protein isolate due to its lower lactose content. • Allergies to dairy can also be a concern for some people, as whey protein is derived from milk. In summary, whey protein is a valuable dietary supplement with numerous health benefits, extracted through a multi-step process that ensures a high-quality product suitable for various dietary needs.

5

DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) is an emulsifier used in some Eastern flat bread recipes to improve dough stability and shelf life. It is commonly used in: - Middle Eastern flatbreads (e.g., pita, naan) - South Asian flatbreads (e.g., chapati, roti) DATEM helps to: - Strengthen dough - Improve volume and texture - Enhance crust browning - Increase shelf life However, some bakers prefer to avoid DATEM due to concerns about artificial additives. Natural emulsifiers like lecithin or egg yolks can be used as alternatives.

6

Importance of creatine metabolism in whole-body physiology. The creatine/phosphocreatine system is essential for the chemo-mechanical energy transduction of cells/tissues with high, fluctuant, and constant energy demands. This post is focused on the modes through which creatine helps achieves some outcomes. Possible outcomes: ⬇️ Depression risk ⬆️ Cognitive function in young and elderly ⬇️ Effects of acute sleep deprivation ⬆️ Cancer cell fighting ability ⬇️ Frailty in elderly (when paired with resistance/strength training) ⬇️ Fasting glucose and triglycerides From: Bonilla, D. A., Kreider, R. B., Stout, J. R., Forero, D. A., Kerksick, C. M., Roberts, M. D., & Rawson, E. S. (2021). Metabolic basis of creatine in health and disease: A Bioinformatics-assisted review. Nutrients, 13(4), 1

513

9 Comments

Importance of creatine metabolism in whole-body physiology. The creatine/phosphocreatine system is essential for the chemo-mechanical energy transduction of cells/tissues with high, fluctuant, and constant energy demands. This post is focused on the modes through which creatine helps achieves some outcomes. Possible outcomes: ⬇️ Depression risk ⬆️ Cognitive function in young and elderly ⬇️ Effects of acute sleep deprivation ⬆️ Cancer cell fighting ability ⬇️ Frailty in elderly (when paired with resistance/strength training) ⬇️ Fasting glucose and triglycerides From: Bonilla, D. A., Kreider, R. B., Stout, J. R., Forero, D. A., Kerksick, C. M., Roberts, M. D., & Rawson, E. S. (2021). Metabolic basis of creatine in health and disease: A Bioinformatics-assisted review. Nutrients, 13(4), 1

324

23 Comments

Importance of creatine metabolism in whole-body physiology. The creatine/phosphocreatine system is essential for the chemo-mechanical energy transduction of cells/tissues with high, fluctuant, and constant energy demands. This post is focused on the modes through which creatine helps achieves some outcomes. Possible outcomes: ⬇️ Depression risk ⬆️ Cognitive function in young and elderly ⬇️ Effects of acute sleep deprivation ⬆️ Cancer cell fighting ability ⬇️ Frailty in elderly (when paired with resistance/strength training) ⬇️ Fasting glucose and triglycerides From: Bonilla, D. A., Kreider, R. B., Stout, J. R., Forero, D. A., Kerksick, C. M., Roberts, M. D., & Rawson, E. S. (2021). Metabolic basis of creatine in health and disease: A Bioinformatics-assisted review. Nutrients, 13(4), 1

250

6 Comments

FSSAI has introduced fat-based classifications for mozzarella cheese, effective May 1, 2025. Low-moisture and high-moisture variants must have a minimum fat of 18% and 20% in dry matter, respectively. Based on its fat content, Mozzarella will be labeled as partially skimmed, medium, full, or high fat. pixabay_cheese_TPCIImage Source: Pixabay The Food Safety and Standards Authority of India (FSSAI) has established compositional standards for mozzarella cheese, defining minimum fat content levels based on moisture. For low-moisture mozzarella, the fat in dry matter must be at least 18%, while for high-moisture mozzarella, the minimum is 20%. The notification specifies, “suitable qualifiers linked to fat in dry matter specified shall be used in conjunction with the designation ‘Mozzarella Cheese’ and the designation of mozzarella cheese with high moisture content shall also be accompanied by the qualifying term ‘High moisture’.” Mozzarella cheese can now be categorized as partially skimmed, medium fat, full fat, and high fat, depending on its fat content in dry matter. Cheese containing fat equal to or above 18% but less than 30% falls under the “partially skimmed” category. Mozzarella designated as “medium fat” must have fat content ranging from 30% to less than 45%. Cheese with fat levels equal to or exceeding 45% but less than 60% is classified as “full fat,” while mozzarella with fat content equal to or exceeding 60% but less than 85% qualifies as “high fat.” These standards aim to ensure clarity in product classification and consumer awareness, allowing clear labeling based on fat content and moisture. The FSSAI has announced that these regulations will take effect on May 1, 2025, giving manufacturers time to comply with the updated standards.

23

1 Comment

Monosaccharides, Disaccharides, and Polysaccharides Monosaccharides: Simple sugars, the basic units of carbohydrates Examples: glucose, fructose, galactose Disaccharides: Formed by the combination of two monosaccharides Examples: sucrose (glucose + fructose), lactose (glucose + galactose), maltose (glucose + glucose) Polysaccharides: Complex carbohydrates composed of many monosaccharides linked together Examples: starch, glycogen, cellulose

9

The hot summer days are here and it's a perfect time to talk ice cream. This collaborative post with Karen Cardona will cover the impact of ingredients in ice cream as part II of the ice cream series. The foam that is formed during the mixing of the ice cream is not always stable, it’s dependent on temperature consistency (hence why after you scoop ice cream, it needs to go back to the freezer ASAP because as it melts, it will lose the foam structure). Molecules in food always like to move to their preferred configuration so it’s not a rigid structure per se. Ice cream that sits too long in the freezer will eventually form large ice crystals also known as ‘freezer burn’, as everything is still moving, albeit at a glacial pace. To create a more stable foam while minimizing the formation of large ice crystals, components such as fat, sugar, and stabilizers help play a part. Fat not only helps to hold the foam structure, it also conveys texture and flavor. During the homogenization step, large fat globules are dispersed into tiny fat droplets. Pressure used at this point creates a partially coalesced fat globule that interacts with the proteins to help hold the formation of air bubbles in the foam structure. Additionally, fat helps to keep the ice cream soft and scoop able while conveying the flavor of the ice cream as it melts on your mouth. Sugar used in ice cream lowers the freezing point of the ice cream, a principle of chemistry. Solutes added to a solution lowers the threshold of freezing compared to water alone, similar to how antifreeze works. Water freezes at 32* F, but the addition of sugar can lower the freezing point to 26-29* F. Since sugar molecules have different functionalities, there are different types of sugars used in ice cream blends for certain functions. And finally, stabilizers such as gums help bind water to prevent the formation of large ice crystals. Typical gums in ice cream are guar gum, locust bean gum, and carrageenan. Clean label brands will use egg yolks while lower cost brands will rely on mono/diglycerides for the same functionality. Now when applied to vegan or sugar free formulations, there are additional hurdles to overcome as the components of milk, egg yolks, and sugar are removed. What is removed has to be replaced with a suitable substitute that possesses that same functionally. Ingredients like coconut oil and palm oil can replace traditional cream and butterfat. Synergistic gums are also used as replacements to help hold the foam structure and soften the blend. When these swaps are made, the mouthfeel changes, so choosing the right ingredients becomes very important to match consumer expectations of traditional dairy ice cream sensory profiles. If you to learn more about the fun science or just want to make and eat ice cream for yourself, check out the book Hello, My Name is Ice Cream by Dana Cree.

26

1 Comment