by Food Marketing Technology | Mar 25, 2022 | Processing
By Anish Basu Roy* For nearly two decades, everyone has been talking about healthy snacking as the next big thing in the Indian packaged snack industry. However, that hasn’t translated into reality even today. Does that mean Indian consumers are not looking for...
by Food Marketing Technology | Mar 25, 2022 | Processing
Injecting brine into meat products such as cured bacon is crucial for consistency of distribution, quality and yields for food manufacturers. Now the seafood industry can also take advantage of this precise technique for locking in flavor and ensuring a longer shelf...
by Food Marketing Technology | Mar 25, 2022 | Processing
Perfect your specialty potato products Local specialty potato products such as aloo tikki, begedil and well-known favorites such as hash browns and potato croquettes all call for a careful balance of texture, timing and temperature. Marel experts have pinpointed five...
by Food Marketing Technology | Mar 25, 2022 | Processing
By Dr Preethi Ramachandran* This is the first part of the article. The second will appear in April edition Breakfast cereals are type of processed food made from grain and intended to be eaten as main course. In most cases, these breakfasts item are served with milk...
by Food Marketing Technology | Feb 19, 2022 | Processing
Struggling for resources, their exploitation and sustainment, food producers and processors have dedicated themselves to the question of how to offer plant-based alternatives that deliver the good of the milk. Soy, coconut and almond-based products have been on the...
by Food Marketing Technology | Feb 19, 2022 | Processing
*Shubhendra Singh Ozone (O3) is a potent oxidant allotropical form that produces oxygen through lightning reactions or ultraviolet irradiation. O2 divides in extremely reactive single oxygen during ozone generation, which then reacts to the formation of ozone with...
