By Dr A Jana and Shri Jaimin Patel Milk fat contributes about half of the energy in whole milk. Milk lipids are carriers of fat soluble vitamins. Milk fat contains approximately 400 different fatty acids. Milk contains high quality protein, which includes all the essential amino acids needed by humans.
By Aanchal Choudhary, Dipawnita Bhattacharya, Vishal Kumbhar and Opz Hnialum Puii There are various reasons to measure meat quality. One is in breeding programmes where we want to select animals that have desirable quality characteristics. When new animal husbandry or meat production methods are developed, it is important to know
Jeevika Food Machine Private Limited (JFM), a Chennai based company, has firmly established itself as a trusted name in the food processing machinery sector since its inception just five years ago. In this interview with Food Marketing and Technology, T Srinivasan, managing director of the company discusses his company, its
“Founded in 2005, Jayleaf is a family-run processing and distribution business at Hollister CA, USA. The company supplies certified organic salad mixes and greens to the wholesale and foodservice sector. Although still a young business, the family behind Jayleaf has more than 20 years’ experience in the industry and the
A family owned and operated business since 1983, Franklin Farms East was founded as a distributor of dry milk products, which it purchased in bulk from dairy cooperatives and other wholesalers. Franklin Farms then hired contract manufacturers to blend and repackage the final mixes, which it sold to customers ranging
Product safety is paramount. If a food product containing metal contaminants reaches the market, the consequences can be disastrous: for a consumer’s health, for product recall and damage limitation costs, and for long-term brand reputation. Since prevention is better than cure, responsible manufacturers do their utmost to keep contaminants out
By Irfan Shaikh, Shalini S Arya Phenolic compounds found in plants are of considerable interest because of their bioactive constituents. Food industry waste contains huge amounts of these compounds, which could be easily extracted and used as antioxidants, colourants, antimicrobial and anticancer agents. They also have huge potential in food
By Nishant R Swami Hulle, Krishna Teja C and P Srinivasa Rao The increasing demand of minimally processed ‘fresh like’ food products has been realised by introducing non-thermal processing technologies in the food processing industry. Many of these non-thermal technologies like high pressure processing (HPP), pulsed electric field (PEF), ultraviolet