A Project Report On

“A study on an overview of food industry”

Submitted by
N. Bhuvan Reddy, H.T.NO: 126921401068
R. Dinesh Sagar, H.T.NO: 129621401083
Rakesh, H.T.NO:H.T.NO:129621405032
K Punitha, H.T.NO:129621405042

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 Table of contents
S.no Contents Page no.
1. Abstract 6
2. Company profile 7-12
3. Background 13-14
4. The role of the various players in the 15-17
food industry
5. Food processing 17-30
6. Food production 30-39
7. Challenges faced by food industry 39-42
8. Technology that has been 42-55
transforming the food industry
9. Industrialization of food industry 55-64
10. Conclusion 64-67
11. Questionnaire 67-69
12. Bibliography 69

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 Abstract

The food industry comprises a complex network

of activities related to the supply, consumption,
and catering of food products and services. It plays
a significant role in the economic development of
any nation. It is one of the world’s most dynamic
economic sector.The role of the manufacturing food
industry in relation to provision of foods for the
weanling encompasses 4 main objectives viz.
customer satisfaction, safety, providing product
information and the maintenance of commercial
viability.

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 Company profile

Name : Nestle
Incorporation year : 1866 Ownership
group : Nestle Group
Headquarter : Vevey, Switzerland.
Chairman : Paul Bulcke Chief Financial Officer :
François-Xavier Roger Founders : Henri Nestle
Turnover : 19021 crore (2023)
Customer service number : 800 103 1947
Website : Nestle.com Email : wecare@in.nestle.com
Joint venture : Cereal Partners Worldwide with
General Mills (50%-50%)

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 Beverage Partners Worldwide with Coca-Cola
Company (50%-50%) Lactalis Nestle Produits Frais
with Lactalis (40%60%) Nestle Colgate-Palmolive
with Colgate-Palmolive (50%-50%)
Introduction:
Nestle company is founded by the Henri Nestle in 1866 on a particular
product which was produced to protect the life of the child of neighbor.
From that time straight on the essential plan & strategy of the Nestle
Company has been to produce the importance and value for society, by
organizing thatproduces the value for investors. Consequently, the
strategy assists the Nestle Company to develop a minor business to a
Worlds greatest and

leading Food, Health and wellness Company. Though, creating the

communal values for the people as well as the shareholders means
going successful beyond the benefit of the consumer. Making Shared
Value also concerns about carrying value to the growers who are sellers
of Nestle, to employees and to other portions of civilization. It

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investigates the numerous facts where the company touch with the
society and creating very continuing reserves that mutually provide
advantage the community and value to investors of the Company, in
case of the revenues Nestle is the leading food company of the World.

There are various products of the Nestle which includes the cereals,
mineral waters, coffee, ice creams and many other food items.The
vision of the Nestle is to bump into the various everyday requirements
of the consumers by selling high quality food which is good for health
and nutrition. The aim of the Nestle Company is to serve the high
quality food that are safe for the consumers. Nestle also helps offer
assortments for all distinct taste and routine favorites.As the day the
Nestle came into being their mission is to provide the health, nutrition
and wellbeing of

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the people from all over the world. The 140 years history of the
company just focuses on the nutrition of the company. The company is
fully dedicated towards their consumers.

Company history:
Nestle was founded 151 years ago as an Anglo-Swiss Condensed
Milk Company by a Swiss confectioner, Henri Nestle in 1866. In
August 1867, Charles and George Page established the AngloSwiss
Condensed Milk Company in Cham, Switzerland. In 1879, Nestle merged
with milk chocolate inventor Daniel Peter. In 1905, the Companies
merged to become the Nestlé and Anglo-Swiss Condensed Milk
Company. Nestle came to India in 1923.

Portfolio of Company; Products and Services it

offers:
Cookie dough, Maggi noodles, Nescafe, Kit Kat, Smarties, Nesquik,
Stouffer’s, Vittel, Milkmaid, Carnation, etc.

Are one of the most popular products and brands of Nestle. Nestle’s
portfolio of businesses include:
1.Nestle Waters : World’s leading producer of bottled water,
employing more than 34,000 staff at 100 production sites in 35
countries globally.
 It has 52 water brands which include Acqua Panna, Aquarel,
Buxton, Perrier, Pure Life, San Pellegrino, Sao Lourenco, and Vittel.

2.Cereal Partners Worldwide (CPW) : It is a joint venture

which combines the expertise of two companies: Nestlé and General
Mills.

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  Breakfast cereals and baby foods. Cerelac, Gerber, Gerber
Graduates, NaturNes, Nestum, Chocapic, Cini Minis, Cookie Crisp,
Estrelitas, Fitness, Nesquik Cereal, Etc.

3.Nestlé Health Science : It has been engaged in advancing

the Role for nutritional therapy in the Management of people’s health.
 Related to the health areas, such as Paediatric and acute care,
metabolic and Obesity care, healthy ageing, and gastrointestinal
and brain health. Example: Boost, Meritene, Nutrin Junio,
Alfameno, etc.

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4.Nestlé Nespresso : It was started in 1986 to enable anyone To
create the perfect cup of espresso Coffee.
 Nescafé, Nescafé 3 in 1, Nescafé Cappuccino, Nescafé Classic,
Nescafé Decaff, Nescafé Dolce Gusto, Nescafé Gold, Nespresso

5.Nestlé Purina petcare :

It aims to develop products that deliver comprehensive nutrition to
help ensure the long healthy lives of pets.12

 Purina Pro Plan, Purina ONE, Fancy Feast, Friskies, Dog Chow,
Beneful, Alpo, Bakers complete, Cat Chow, Chef Michael’s Canine
Creations, Felix, Gourmet, etc.

6.Nestlé Skin Health :

It works to enhance the quality of life by delivering science-based
solutions for the health of skin, hair and nails over the Course of
people’s lives.
 Cataphil Lotion, Daylong, Emervel, Mirvaso,Etc.

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Background :
The food industry is a complex, global network of diverse businesses
that supplies most of the food consumed by the world’s population.
The food industry today has become highly diversified, with
manufacturing ranging from small, traditional, family-run activities that
are highly labour-intensive, to large, capital-intensive and highly
mechanized industrial processes. Many food industries depend almost
entirely on local agriculture, animal farms, produce, and/or fishing.

It Is challenging to find an inclusive way to cover all aspects of

food production and sale. The UK Food Standards Agency
describes it as “the whole food industry – from farming and food
production, packaging and distribution, to retail and catering.”The
Economic Research Service of the USDA uses the term food
system to describe the same thing, stating: “The U.S. food system
is a complex network of farmers and the industries that link to
them. Those links include makers of farm equipment and
chemicals as well as firms that provide services to agribusinesses,
such as providers of transportation and financial services. The
system also includes the food marketing industries that link farms
to consumers, and which include food and fiber processors,
wholesalers, retailers, and foodservice establishments.”The food
industry includes:
• Agriculture: raising crops, livestock, and seafood. Agricultural
economics.
• Manufacturing: agrichemicals, agricultural construction, farm
machinery and supplies, seed, etc.

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 • Food processing: preparation of fresh products for market, and
manufacture of prepared food products
• Marketing: promotion of generic products (e.g., milk board), new
products, advertising, marketing campaigns, packaging, public
relations, etc.
• Wholesale and food distribution: logistics, transportation,
warehousing
• Foodservice (which includes catering)
• Grocery, farmers’ markets, public markets and other retailing
• Regulation: local, regional, national, and international rules and
regulations for food production and sale, including food quality,
food security, food safety, marketing/advertising, and industry
lobbying activities
• Education: academic, consultancy, vocational
• Research and development: food science, food microbiology, food
technology, food chemistry, and food engineering
• Financial services: credit, insurance

Areas of research such as food grading, food preservation, food

rheology, food storage directly deal with the quality and maintenance
of quality overlapping many of the above processes.
Only subsistence farmers, those who survive on what they grow, and
hunter-gatherers can be considered outside the scope of the modern
food industry.
The dominant companies in the food industry have sometimes been
referred to as Big Food, a term coined by the writer Neil Hamilton.

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The Role of the Various Players in the Food
Industry :
The food industry consists of a global network of producers,
wholesalers, distributors and retailers serving the ever-growing demand
for food around the world. Each player in the food industry has a
specific role to play, including specific sources of supply and specific
customers to serve. Each player also has unique impacts on supply and
demand throughout the industry. Understanding the similarities and
differences between these roles can shed light into the supply chain
and economic dynamics between the various players in the market.

1.Producers -Farms and Fisheries:

Farms and fisheries are the predominant producers in the food industry.
Farmers cultivate, harvest and sell everything from wheat to grapes to

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pork. Farmers rely on seed or existing livestock to produce crops or
animal-based foods for each harvest. Fishing companies either use a
mixture of traditional and modern methods to catch wild seafood, or
build fish farms similar to their livestock counterparts. Producers most
often serve large food distributors or packaged-foods manufacturers,
although they can sell directly to consumers at local farmers’ markets or
within their communities.

2.Manufacturers and Processors:

Food manufacturers combine produce from farmers with a range of
chemical and nutritional additives to create packaged food products.
Processed foods have a significantly longer shelf life than fresh produce
or meat because of added preservatives, and are generally frozen,
dehydrated or canned to further preserve freshness.

3.Food Wholesalers:
Food wholesalers buy products in bulk from producers and
manufacturers, then sell the products to retailers or service providers,
leveraging economies of scale to generate profit along the way. Farms
and manufacturers rely on large-volume contracts from wholesalers to
set their budgets and plan their crop yields for future periods. Trends in
wholesalers’ orders can influence the product mix produced by
manufacturers and the crops favored by farmers.

4.Retailers - Grocery Stores :

Retailers in the food industry sell both agricultural produce and
processed food products directly to consumers in local stores. As the
final link in the supply chain from producer to consumer, retailers drive
demand for different foods in different regions, based on consumer
demand. Retailers’ buying patterns affect inventory planning all the way
the supply chain, ultimately affecting what farmers choose to produce.

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5.Food service providers:
Restaurants and grocery-delivery services employ a hybrid business
model combining product sales and service. Service providers buy
directly from wholesalers, rather than retailers, to drive cost efficiency.
They then add value to food products by preparing and serving them to
dine-in guests. As consumer-facing sellers, restaurants can have a
similar influence on supply in the market by their buying patterns, since
the volume of sales for different restaurants represents demand, taste
and preferences in the consumer market.

Food processing:
Food processing is the transformation of agricultural products into food,
or of one form of food into other forms. Food processing includes many
forms of processing foods, from grinding grain to make raw flour to
home cooking to complex industrial methods used to make
convenience foods. Some food processing methods play important

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roles in reducing food waste and improving food preservation, thus
reducing the total environmental impact of agriculture and improving
food security.
Primary food processing is necessary to make most foods edible, and
secondary food processing turns the ingredients into familiar foods,
such as bread. Tertiary food processing has been criticized for
promoting overnutrition and obesity, containing too much sugar and
salt, too little fiber, and otherwise being unhealthful in respect to
dietary needs of humans and farm animals.

 Primary food processing:

Primary food processing turns agricultural products, such as
raw wheat kernels or livestock, into something that can
eventually be eaten. This category includes ingredients that
are produced by ancient processes such as drying, threshing,

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 winnowing and milling grain, shelling nuts, and butchering
animals for meat. It also includes deboning and cutting meat,
freezing and smoking fish and meat, extracting and filtering
oils, canning food, preserving food through food irradiation,
and candling eggs, as well as homogenizing and pasteurizing
milk.

Contamination and spoilage problems in primary food processing

can lead to significant public health threats, as the resulting foods
are used so widely. However, many forms of processing contribute
to improved food safety and longer shelf life before the food
spoils. Commercial food processing uses control systems such as
hazard analysis and critical control points (HACCP) and failure
mode and effects analysis (FMEA) to reduce the risk of harm.

These whole, dried bananas in Thailand are an example of primary

food processing.

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  Secondary food processing:
Secondary food processing is the everyday process of creating
food from ingredients that are ready to use. Baking bread,
regardless of whether it is made at home, in a small bakery, or in a
large factory, is an example of secondary food processing.
Fermenting fish and making wine, beer, and other alcoholic
products are traditional forms of secondary food processing.
Sausages are a common form of secondary processed meat,
formed by comminution (grinding) of meat that has already
undergone primary processing. Most of the secondary food
processing methods known to human kind are commonly
described as cooking methods.

Baking bread is an example of secondary food processing.

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  Tertiary food processing:
Tertiary food processing is the commercial production of what is
commonly called processed food. These are ready-to-eat or
heatand-serve foods, such as frozen meals and re-heated airline
meals.

Food processing method

•
Canning:- The food warms to a high temperature. This cycle
is called purification. At that point, the food is packaged,
preparing ventures for canned tomatoes using food
development from technology.
•
Fermentation:- The breakdown of sugars by microbes,
yeasts or different microorganisms under anaerobic
conditions is called fermentation. It implies, no oxygen is
required for the cycle to happen. Maturation is strikingly
making use of mixed refreshments, such as wine, lager, and
juice, and in the protection of nourishments, such as
sauerkraut, dry wieners, and yoghurt, yet also for bringing
mixture up in bread creation

•
Freezing:- Food temperatures are shrinking to beneath 0°C
to lessen the action of unsafe microbes. The cycle can be
utilized to safeguard most of the nourishments, including
organic products, vegetables, meat, fish, and prepared
suppers.

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 •
Adjusted environment packaging:- A defensive gas blend
subsets the air inside a bundle, regularly including oxygen,
carbon dioxide, and nitrogen gases that are also presently
noticeable all around we relax. They help broaden the
timeframe of realistic usability of new food items – for most
organic products, vegetables, meat and meat items, and fish.

•
Pasteurization:- Food is warmed and afterwards
immediately chilled off to execute microorganisms. For
instance, crude milk may contain unsafe microbes that cause
foodborne sicknesses. Bubbling it or sanitizing is pivotal to
guarantee it is protected to devour. Besides dairy items,
sanitization is generally utilized to conserve canned
•
nourishments, juices and mixed refreshments.

Smoking:- A cycle of warmth and substance treatment of

food helps protect it by presenting it to smoke from
consuming material, for example, wood. Smoked
nourishments, for the most part, incorporate kinds of meat,
frankfurters, fish or cheddar.

Food Processing and technologies:

Food items are being processed for various reasons. Since times
immemorial, Grains have been dried after harvest to increase their
shelf life. Initially, Foods were processed primarily to improve
digestibility, palatability and to ensure a continuous supply. In India
pickles, murabbas and papads are examples of preserved
productsmade from certain vegetables/ fruits/Grains. With passage of

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time, improved transportation, communication And increasing
industrialisation, the needs of consumers have becomemore diverse
and there is now increasing demand for ‘fresh’ and ‘organic’ foods,
‘safer and healthier’ foods and foods with adequate shelf life.
Consumers expect better-quality foods with retention of nutrients,
many a time having specific functional properties and
taste/texture/consistency, while being shelf-stable and easy to package,
store and transport. This has served as a stimulus to scientists to
develop methods and techniques to process foods in a manner that the
food products will meet the requirements and demands of the
consumers. All of us eat readymade foods. These range from biscuits,
bread, pickles/papads to foods such as ready-to-eat curries, meal items,
snacks, etc. Such foods are manufactured using a variety of processes
and technologies. For some, simple traditional methods are still used
while newer processes and technologies are employed to produce
processed foods in bulk
Significance: India has progressed from an agro-deficit to an
agroSurplus country creating need for storage and processing of
agricultural And horticultural produce. Indian food industry has thus
emerged as a major producer of processed foods and ranks fifth in
terms of size, Contributing nearly 6 per cent of GDP. Besides, changes in
lifestyle,
Increasing mobility and globalisation have increased the demands for
Various types of products, making the research for newer technologies
Necessary. It is well known that simple diets based largely on staple
foods Such as cereals are often deficient in certain nutrients leading to
their Deficiency disorders. Therefore, food fortification is done by
adding the Nutrient that is lacking in the food stuffs or condiments to
ensure that Minimum dietary requirements are met. Some examples
are iodised salt, Folic acid added to flour, vitamin A and D added to milk

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and oils/fats. In Fact, FSSAI has laid down standards for fortification of
staple food like salt, Wheat flour, milk and oats. Increasing prevalence
of diseases like heart Disease and diabetes and concern about wellness,
has made it necessary For scientists to alter the nutrient content of
foods, for example reducing The Calorie content of processed foods in
several ways such as using Artificial sweeteners. Likewise fat from ice
creams is replaced by specially Treated proteins which give ice cream
the smooth texture associated with Fat but the energy value is reduced.
Also, consumer perceptions about Food have changed. The demand for
foods free of chemicals, pesticides And preservatives, yet having a
longer shelf life and retaining their natural Flavour and appearance, is
rapidly increasing. All this has increased the Importance of food
processing and technology as a discipline and there is a huge demand
for food technologists.

Food Science: It is a distinct field involving the application of basic

Sciences such as chemistry and physics, culinary arts, agronomics and
Microbiology. It is a broad discipline concerned with all the technical
Aspects of food, beginning with harvesting or slaughtering and ending
with ith cooking and consumption. Food Scientists have to use the
knowledge of biology, physical sciences and engineering to study the
composition Of foods, changes that occur at various stages from
harvest through Different processes and storage, causes of their
spoilage and the principles Underlying food processing. Food scientists
deal with physico-chemical aspects of food, thus helping us to
understand the nature and properties of food.
Food Processing: It is the set of methods and techniques used to
transform Raw ingredients into finished and semi-finished products.
Food processing Requires good quality raw materials from either plant

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and/or animal Source to be converted into attractive, marketable and
often long shelf-life Food products.
Food Technology: Technology is the science and application of scientific,
As well as socio-economic knowledge and legal rules for production.
Food technology uses and exploits knowledge of Food Science and Food
Engineering to produce varied foods. Study of Food
Technology gives In-depth knowledge of science and technology, and
develops skills for Selection, storage, preservation, processing,
packaging, distribution of safe, Nutritious, wholesome, desirable as well
as affordable, convenient foods.another significant aspect of food
technology is to promote sustainability to avoid waste and save and
utilise all the food produced and ensure safe and sustainable processing
practices
Food manufacturing: It is the mass production of food products using
Principles of food technology to meet the diverse needs of the growing
population. Food manufacturing is one of the largest manufacturing
industries in the present times.
Importance of Food Processing and Preservation:
It has already been mentioned that food processing is a branch of
Manufacturing wherein raw materials are transformed into
intermediate Foodstuffs or edible products through the application of
scientific knowledge And technology. Various processes are used to
convert bulky, perishable And sometimes inedible food materials into
more useful, concentrated, Shelf-stable and palatable foods or potable
beverages. Changes in the Products often reduce preparation time for
the cook. Most of the time, Processing of foods adds value to the
resultant product by increasing Storability, portability, palatability and
convenience. Professionals in the Food processing need to be
knowledgeable about general characteristics Of raw food materials,

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principles of food preservation, processing factors Which influence
quality, packaging, water and waste management, good Manufacturing
processes and sanitation procedures. Let us briefly examine The need,
principles, methods and modernisation of food processing.

Foods are subject to physical, chemical and biological deterioration.

Food deterioration is associated with spoilage, development of
offflavors, Deterioration of textures, discoloration and loss of nutritional
value in Varying degrees, reducing aesthetic appeal and rendering it
unfit/unsafe For consumption. A number of factors can lead to food
deterioration or Spoilage e.g. pests, infestation by insects, inappropriate
temperatures Used for processing and/or storage, excessive exposure
to light and Other radiations, oxygen, moisture. Food is also
contaminated by micro Organisms [bacteria, fungus and moulds) or
chemicals such as pesticides. Food can also be spoiled due to
degradation by naturally present enzymes (a specific class of protein
molecules that act as biological catalysts to Accelerate chemical
reactions). In addition, physical and chemical changes In certain
constituents of food from plant and animal sources occur soon After
harvesting or slaughtering, altering the food quality.Therefore food
processing and preservation are required to preserve Food in edible and
safe form. Methods by which food is preserved from Spoiling after
harvesting or slaughtering date back to prehistoric times. The Oldest
methods were sun drying, controlled fermentation, salting/pickling,
Candying, roasting, smoking, baking and using spices as
preservatives.These tried and tested techniques are still used although,
with the advent of Industrial revolution, new methods have been
developed. Food processing Incorporates and unifies the general
characteristics of different classes Of foods and principles of food
science, chemistry, food microbiology, nutrition, sensory analysis and

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statistics including good manufacturing Practices as per
regulations.Many food processing operations are designed to extend
the shelf life Of the food products. The concepts associated with food
processing are Reducing/eliminating microbial activity and other factors
that influence Food spoilage. The principle micro organisms that cause
food spoilage Are bacteria, fungi, yeasts and moulds. Just recollect that
you studied in Biology how they grow typically very rapidly under
congenial conditions. Factors influencing microbial growth are nutrient
availability, moisture, pH, oxygen levels and the presence or absence of
inhibiting substances e.g. antibiotics. The activity of enzymes inherently
present in foods also depends on pH and temperature. Oxidative
enzymes in fresh fruits and vegetables continue to use oxygen to
metabolise, reducing the shelf life of fruits and vegetables. So the basic
concepts in food processing methods to prevent food spoilage are:
1. Application of heat,
2. Removal of water moisture,
3. Lowering of temperature During storage,
4. Reduction of pH,
5. Controlling the availability Of oxygen.

Processed foods can be classified on the basis of extent and type

of Processing as follows:
1. Minimally processed foods: These are processed as little as
Possible in order to retain the quality of fresh foods. Generally
the Processes used are cleaning, trimming, shelling, cutting,
slicing And storage at low i.e., refrigeration temperatures.
2. Preserved foods: The methods of preservation used do not
change

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 The character of the product substantially e.g., frozen peas and
Frozen vegetables, dehydrated peas, dehydrated vegetables,
Canned fruits and vegetables.
3. Manufactured foods: In such products, the original
characteristics Of the raw products are lost and some basic
methods of preservation Are used, often using various
ingredients such as salt, sugar, Oil or even chemical
preservatives. Examples are pickles, jams, Marmalades,
squashes, papads, wadis.
4. Formulated foods: These are products prepared by mixing and
Processing of individual ingredients to result in relatively shelf-
Stable food products such as bread, biscuits, ice cream, cakes,
Kulfi.
5. Food derivatives: In industry, components of foods may be
Obtained from the raw product through purification, e.g., sugar
From sugarcane or oil from oil seeds. In some cases, the derivative
Or the component may be processed further, e.g., conversion of
oil To vanaspati (the process is called hydrogenation).
6. Functional foods: These are foods that can have a beneficial
effect On human health, e.g., probiotics.
7. Medical foods: These are used in dietary management of
diseases, For example, low sodium salt, lactose–free milk for
persons with Lactose intolerance.
Professionals who are involved in food processing and technology Need
to have a wide range of knowledge and skills.
1. Food as a material
2. Food Product development
3. Recipe development

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Food industry is involved in processing/manufacture, research and
Development (modifying existing food products, developing new
products, Researching consumer markets and developing new
technologies), Ensuring food safety and monitoring food quality,
improving quality Control procedures, costing to ensure profitable
production, and regulatory Affairs. They may specialise in a particular
branch of food technology such As beverages, dairy products, meat and
poultry, sea food, fats and oils, Stabilisers/preservatives/colours, food
grains and additives. A professional In this area requires knowledge and
skills about:

• Food science, food chemistry, microbiology, food processing,

safety/ Quality assurance, good manufacturing practices and
nutrition.
• Analysis of raw and cooked/manufactured foods for composition,
Quality and safety.
• Food ingredients, their uses in food preparations and food
production On a large scale.
• Product specifications and food product development.
• Sensory evaluation and acceptability.
• Industrial practices, systems control, distribution channels,
consumer Purchase patterns.
• Food packaging and labeling.
• Ability to use information technology to support product design.
• Skills in food preparation and cooking.
• Ability to design, analyse, follow a design brief and adapt recipes.

After successful completion of 10+2 or equivalent examination,

one Can pursue short term certificate, craft and diploma courses
at various Institutes/colleges in different states, as well as at the

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 Central Food Technological Research Institute [CFTRI], Mysore.
Such courses are Suitable for self-employment and for placement
in small scale units of food Preservation and processing, and
catering establishments. Bachelor’s and Master’s degrees and
research qualifications provide the most comprehensive
Grounding for jobs in the food industry, particularly large scale
units, and For taking up research and training as well as
entrepreneurship. Many Universities in India and abroad offer
graduate and post graduate degrees In the food technology.
There are institutes offering post graduate courses In specialised
aspects of Food Processing and Technology like National Institute
of Food Technology and Entrepreneurship Management (NIFTEM)
At Sonepat.

Food production:
Most food produced for the food industry comes from commodity crops
using conventional agricultural practices. Agriculture is the process of
producing food, feeding products, fiber and other desired products by
the cultivation of certain plants and the raising of domesticated animals
(livestock). On average, 83% of the food consumed by humans is
produced using terrestrial agriculture.Other food sources include
aquaculture and fishing.
Scientists, inventors, and others devoted to improving farming methods
and implements are also said to be engaged in agriculture. One in three
people worldwide are employed in agriculture,yet it only contributes
3% to global GDP.In 2017, on average, agriculture contributes 4% of
national GDPs.Global agricultural production is responsible for between
14 and 28% of global greenhouse gas emissions, making it one of the
largest contributors to global warming, in large part due to conventional

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agricultural practices, including nitrogen fertilizers and poor land
management.
Agronomy is the science and technology of producing and using plants
for food, fuel, fibre, and land reclamation. Agronomy encompasses
work in the areas of plant genetics, plant physiology, meteorology, and
soil science. Agronomy is the application of a combination of sciences.
Agronomists today are involved with many issues including producing
food, creating healthier food, managing the environmental impact of
agriculture, and extracting energy from plants.

Types of food production:

• Cultivation:The process of preparation of the soil for raising crops

is commonly referred to as cultivation. It involves ploughing,
irrigation etc.
• Crop production:It is the process of raising crops for commercial
and domestic processes. Common examples include growing
pulses, grains, jute, cotton etc.
• Crop management:It includes the various steps used in the
agricultural industry to improve the growth, development and
yield of the crops. This includes seedbed preparation, sowing of
seeds, weeding, timely addition of fertilisers, crop maintenance,
irrigation, harvesting, proper storage and marketing of the
products.
• Harvesting: It is the process of gathering the useful parts of the
plant. This is done once the plant reaches maturity
• Preservation: It refers to the process of handling and treating the
agricultural products to stop or slow down the spoilage. This will
help in preserving the quality and nutritive value. This can be done

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 by various methods depending on the types of harvest. Examples
include drying, salting, bagging, fermentation, heating, smoking
etc. These processes normally prevent the growth of
microorganisms.
• Fermentation: it is the process of conversion of carbohydrates to
organic acids or alcohols using microorganisms like bacteria or
yeasts in anaerobic conditions. Commercially it is done in
fermentors. Examples include making wine.

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 •

Pickling: it is considered as the process of preserving the edible

products obtained from plant or animal sources in an acid
medium like vinegar in the presence of salts and chilli. Examples
include mango pickle.
• Cooking: it is considered as the process of heating food items to
make them more palatable and easily digestible. It also destroys
and inactivates the parasites or microorganisms that are present.
• Grilling: it is the process of cooking food items on a rack placed
over a heat source like ceramic briquettes heated by gas flames or
a charcoal fire.
• Stewing: it is the process of cooking smaller pieces of meat like
lamb, vegetables, chicken etc., completely immersed in liquid.
• Broiling: It is the process of cooking large pieces of chicken or
meat partially covered in liquid.
• Baking: It is considered as the process of cooking by dry heat in
some kind of oven or cooker. This process is used to prepare
cakes, muffins, pastries etc.
• Braising: It is the process of cooking meat gently in liquids until it
becomes a tender, succulent, meat which can be cut by a fork.

Methods of Food Production:

In the food industry various methods are used for the production of
food. Some of these methods can be used at home but some are
complicated and can be used only in the food processing industries.
There are several forms of food production that are used today. Food
production and food processing are interrelated and hence the steps
show overlapping. Food processing refers to the processes that change
the raw materials into products which can either be consumed directly

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or need to undergo some process before eating. Food production refers
to processes of making ready to eat food at home or in industries.
Cooking is the common term used to represent food production.

• Slicing: it is a general term used in food production and is the

process of cutting the vegetables, fruits, meat etc., into thin,
uniform pieces.
• Grinding: it is the process of breaking solid food items into smaller
particles. For example, a coffee grinder is used to grind coffee
beans.
• Mixing: it is the process of combining two or more items to reach
a certain level of homogeneity. This will make the food more
palatable.
• Marinating: it is the process of creating a flavoured food by
soaking the foods in a salted, or acidic medium with chillies or
masalas depending on the food items before cooking.
• Fermenting: It is the process of conversion of carbohydrates to
organic acids or alcohols using microorganisms like bacteria or
yeasts in anaerobic conditions. Examples include making wine.
• Curing: It is the process of adding salts, sugars or acids to the
meat for preservation or to increase the flavour and colour.
• Boiling: it is the process of cooking the food by immersing it in
water which has been heated to its boiling point.
• Broiling: it is the process of cooking large pieces of chicken or
meat partially covered in liquid.
• Emulsifying: It is the process of combining two or more
ingredients which do not normally mix easily. For example mixing
oil and water.

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 •

• Grilling: It is the process of cooking food items on a rack placed

over a heat source like ceramic briquettes heated by gas flames or
a charcoal fire.
Frying: it is the process of cooking food in hot oils or fats. This can
be done by two methods: shallow fry or deep fry. In the shallow
frying, the food is fried in a pan with little oil. In deep frying, the
food items are completely immersed in a deeper vessel of hot oil.
• Steaming: It is the method of cooking food items using steam.
This can be done using a food steamer. In this method the heat for
cooking is created by boiling water which evaporates into steam.
This steam then brings heat to the food.
• Pasteurisation: It is the process of heating milk or fruit juices in a
properly designed and operated equipment to one specified
pasteurisation time and temperature combinations. For example
heating food items at 161° F for not less than 15 seconds, followed
by rapid cooling.
Food production management:
It Is the process of optimising and managing the food production. It
involves the development and implementation of various plans to
manage and control different levels of the food system. It ensures that
all the parts involved are working in a coordinated manner and include
the following steps:

• Purchasing of raw ingredients and materials.

• Hiring the required professionals. Examples include chefs, waiters
etc.
• Creating proper budgets.
• Ensuring the quality of food served.
• Maintaining the infrastructure.

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 • Following protocols.
• Following cleanliness.
• Reducing wastage generation.
• Proper disposal of wastes.

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 •
Maintaining the operational records.
• Proper handling of customers.
• Managing the inventory (the process of ordering, using, storing,
and selling the inventory)
Advantages of food production
The following are somes of the advantages of food production:

• Food production is a vast industry which gives lots of

opportunities.
• It gives employment to a large group of people like chefs, local
vendors, waiters and farmers.
• Industries include restaurants, local food markets, grocery stores,
online food delivery apps, agriculture etc.
• It is a source of income for the population, especially for home
makers.
• It increases exports and helps in maintaining foreign relations.
• It helps in proper distribution of food.
• It makes the food available to all populations.
• The food production industry plays a significant role in the
economy. A huge portion of the economy in countries like India
and China comes from agriculture Disadvantages of Food
production:
The following are the major disadvantages of food production:

• It causes climate changes. For example, stubble burning causes

pollution in Delhi.

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 •
• It causes water and soil pollution especially by the use of chemical
fertilisers, preservatives, weedicides etc.
• It causes the extinction of many species.
It also causes greenhouse gas emissions and global warming.

Environmental Impacts of Food Production:

Agriculture has a significant environmental impact in three key ways.
First, it requires large amounts of fresh water, which can cause
significant environmental pressures in regions with water stress. It
needs water as input and pollutes rivers, lakes, and oceans by releasing
nutrients.
It is a crucial driver of climate change, responsible for around
onequarter of the world’s greenhouse gas emissions.
Finally, agriculture has a massive impact on the world’s environment
due to its enormous land use. Half of the world’s habitable land is used
for agriculture.
Large parts of the world that were once covered by forests and
wildlands are now used for agriculture. This loss of natural habitat has
been the main driver for reducing the world’s biodiversity. Wildlife can
rebound if we reduce agricultural land use and allow natural lands to
restore.
Ensuring everyone has access to a nutritious diet sustainably is one of
the most significant challenges we face. On this page, you can find our
data, visualizations, and writing relating to the environmental impacts
of food.

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 •
The visualization here shows a summary of some of the main global
impacts:

• Food production accounts for over a quarter (26%) of global

greenhouse gas emissions.1
Half of the world’s habitable land is used for agriculture. Habitable
land is land that is ice- and desert-free.
• 70% of global freshwater withdrawals are used for agriculture2.
• 78% of global ocean and freshwater eutrophication is caused by
agriculture.3 Eutrophication is the pollution of waterways with
nutrient-rich water.
• 94% of non-human mammal biomass is livestock. This means
livestock outweigh wild mammals by a factor of 15-to-1.4
• 71% of bird biomass is poultry livestock. This means poultry
livestock outweigh wild birds by a factor of more than 3-to-1.
Tackling what we eat, and how we produce our food, plays a key role in
tackling climate change, reducing water stress and pollution, restoring
lands back to forests or grasslands, and protecting the world’s wildlife.

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 •

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Air pollution and food production :- There is a two way relationship
between food production and air pollution: food production
contributes significantly to air pollution; in turn, air pollution can impact
food production.
Agriculture is the single largest contributor of ammonia pollution as
well as emitting other nitrogen compounds. This affects soil quality and
thus the very capacity of the soil to sustain plant and animal
productivity. In addition, the growing trade in agriculture products in
the last few decades has further increased the amount of pollution
emitted from the intensification process in producer countries. As this
burden remains in the producer country, it creates an imbalance and
shifts the pollution problem from the importing countries to the
producer countries.

Conversely, there is increasing evidence that food production is also

threatened by air pollution. Ozone precursor emissions (nitrogen oxides
and volatile organic compounds) are of particular concern for global
food security as these compounds react to form ground-level ozone.
This, in turn, penetrates into the plant structure and impairs its ability
to develop. Ozone was estimated to cause relative global crop losses for
soy 6-16%, wheat 7-12% and maize 3-5%. At a European level, a study
in 2000 of the economic losses due to the impact of ozone on 23 crops
amounted to 6.7 billion Euros.
Some crops have been found to be more sensitive than others to ozone
exposure, with wheat and soybean being particularly sensitive; potato,
rice and maize being moderately sensitive; whilst barley has been found
to be ozone resistant. Of concern is the fact that these most sensitive
crops are all staple foods for the majority of the world’s population.

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Fisheries are also affected as nutrient run-off from land-based sources
creates “dead zones”, degrading habitat for fish – coral, sea grasses and
mangroves – and endangering fish species already vulnerable because
of over-fishing and climate change. Yet, globally up to 20 percent of
human protein consumption comes from aquatic animals and fisheries
are a major source of income and jobs for many communities around
the world.
In a world faced with much unrest and uncertainty, global food security
is an additional driver of turmoil. Research on the impact of air
pollution on food is relatively recent. Yet all indications suggest that
reducing air pollution benefits food production and thereby, global food
security.

Challenges faced by food industry:

The food and beverage industry is one of the most tightly regulated and
hardest to compete in. The recent pandemic showed how essential the
industry is, but how fragile it can be as well. This has posed several new
challenges for retailers, manufacturers, and the restaurant industry.
That’s on top of the constant changes in consumer behavior and
movements in global trade. Let’s take a look at a few challenges facing
the food industry right now.

 LABOR SHORTAGES:
Grocery stores have seen an increase in demand lately, and the
food industry is dealing with labor shortages across the board.
This makes it kind of an anomaly when considering that many
other industries are downsizing at the moment. More demand
means more employees, and more employees mean higher
carrying and overhead costs. Companies also have to pay more to

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 recruit, onboard, and train employees. They will have to work
harder to retain them with better pay and packages as well, which
further increases costs.

 PROTECTING EMPLOYEES :
Having more employees also increases the risk of contamination.
Entire shop floors will have to be reimagined to facilitate
distancing. Some companies may have to institute new rules for
lunch breaks to keep contact to a minimum. Ventilation and
filtration will also need to become a priority and protocols will
need to be implemented if an employee contracts Covid-19 to

 SUPPLY CHAIN PRESSURES:

The fragility of the global and local supply chain has been exposed
over the last year, and many companies have realized how poorly
prepared they were. Shortages or irregular supply puts a lot of
stress on manufacturers and retailers who now have to better
manage their inventory and diversify their supply chain. More
manufacturers are also understanding the importance of tracking
in the shipping process. Human error can lead to even more stress
on the supply chain, delays, and loss of product. This is why more
are implementing barcode solutions for enhanced traceability.
For those in the sector who would like to learn more about
barcoding and how it could improve the manufacturing process at
every stage, we suggest you give Diagraph a look. Diagraph has an
extensive selection of product, case, and pallet coding solutions,
as well as software solutions for management.

 Plastic Ban Enforcement:Plastic bags have become a threat to

animals living on earth and in water. The consistent growth in the

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 industrialization of the food and beverage industry has had a
disastrous effect on the environment and led to the enforcement
of plastic bags.
The food industry has to ensure a plastic ban in making the food
process, whether manufacturing or delivery, eco-friendly by
adopting numerous recycling practices. Excess plastic
consumption and improper disposal have come up as a unique
challenge facing the F&B industry.

 Improving Online Visibility:

The pervasive presence of eCommerce presents challenges to the
food and beverages industry to improve its online visibility.
Technological advancements drive today’s consumer demands,
and they have become more digitally informed. This, in turn,
raises their expectations. Moreover, the proliferation of
technology in restaurants and food delivery services has forced
the food industry to analyze and upgrade its online presence.
With the emergence of tech and newer markets, consumers’
changing nature, and digital transformation, companies in the
F&B industry have to focus on online marketing products. Tackling
this challenge can help the food industry serve better, and stay
ahead of its competitors, and issues in the food industry.

 Increased Demand for Vegan Food:

Increasing food-related disorders have made consumers more
health conscious and turn towards a healthy lifestyle. Consumers
demanding plant-based food, meat, and other products might
face a significant decline in their consumption. This poses a
serious challenge to the food industry since manufacturers have
to maintain their reputation related to animal treatment.
Companies in the food and beverages industry might have come

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 up with plant-based meat-free alternatives to keep the industry
running.

Technology that has been transforming the food

industry:
Over the past few decades, technology has become integral in our lives.
From drones to automated processing to robots, we now have access to
numerous innovations — and the food industry has experienced
noteworthy transformations as a result. These developments give us a
chance to overcome challenges on various scales, including food
delivery, food shortages and everything in between.
Currently, we live in a fast-paced world, which means each sector
evolves seemingly overnight. The relationship between market
demands and new technology is evident, especially when you consider
the food industry. As consumers make their demands apparent,
industry leaders can respond with technological advances to meet their

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needs. In this way, food has become healthier, more accessible and
considerate.
SAFE & HEALTHY FOOD:
The demand for food products has increased steadily to meet
population growth. But people aren’t just asking for anything. Around
43% of global consumers are on the hunt for safer, healthier food items
to bring home from the grocery store. Similarly, they want nutritious
options when they’re eating out at restaurants.
As the world’s need grows, it’s not enough for manufacturers to simply
increase production. These companies need to consider quality as a
significant factor — and recent regulations in the food and beverage
sector point to the importance of safe and healthy food selections. As a
result, many businesses have introduced technology to help them boost
production while they move to distribute better options.
CLIMATE CHANGE:
In recent years, climate change has become a serious and increasingly
urgent concern. Therefore, people worldwide are now taking a step
forward to protect the planet as best they can. This effort includes the
adoption of vegetarian and vegan diets and the expectation of more
sustainability from manufacturers. These companies can prove
sustainability in their production process by adopting digital
transformation and creating more transparency.
PLASTIC WASTE
As a related point, packaging has also become a concern for consumers
due to environmental concerns. When you walk down the aisles of a
supermarket, you’ll likely see various products that come in plastic
containers and plastic wrap. Unfortunately, plastic has a detrimental
impact on the planet.

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The bright side is that many consumers have become vocal about their
disdain for plastic products, moving businesses and countries alike to
ban certain single-use plastics like straws and utensils. As a result,
alternative solutions have surfaced — and the digital world can provide
creative solutions to tackle this problem.
FIERCE COMPETITION
If you open up a food delivery app on your phone, you’ll probably see
five different places serving similar cuisine. It’s no secret that
competition is fierce — and companies need to set themselves apart to
stay profitable. Because most consumers love innovative tactics and
services, technology has become a go-to solution to level the playing
field.

10 EXAMPLES OF MODERN TECHNOLOGY IN FOOD PRODUCTION:-

1. ROBOTS
Many robotic devices are meant to increase production, making the
process faster and safer. These advanced machines can contribute to
the food industry by assisting fellow line workers, taking over unsafe
procedures and more. As an example, “robot butchers” could help by
handling intricate cuts of meat in factories to take the risk away from
humans. Additionally, robots can speed up sorting and packaging in
production, so companies can meet demands quicker.
2. DRONES
The agriculture sector depends on weather conditions and soil
quality. Without new technology in the food industry, workers would
have to physically check the crops, manually inspecting them for
quality. That’s a process that takes accuracy and precision — and

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 while humans can assess conditions in a more complex way,
technology can help lighten the load by taking on similar
responsibilities.
To overcome challenges, several companies have started using
drones. These devices fly over the various acres to assess the
conditions. They examine soil and crops, which saves time and
enhances productivity. This valuable information soil contributes to
the quality of the product, helps the company grow high-quality
food.
3. ECO-FRIENDLY PACKAGING & WASTE REDUCTION
Sustainability has become a need of the modern consumer — and
brands must comply to stay relevant. As noted previously, more
consumers want to reduce waste, which mainly starts with choosing
food products that come with reusable packaging. That’s where
technology comes into play.
The latest technology has made eco-friendly packaging alternatives
more available. These options, including edible packaging and
recyclable packaging, reduces waste to almost zero — and the
nanoparticles can even kill the bacteria, making the food healthier
and safer.
Additionally, conveniences with phone apps make waste reduction
increasingly possible. For example, users can browse certain websites
to find places to donate unused food products. There are even food
operations that reserve food products for the end of the day, giving
them out for free to anyone who requests them via an app
4.SMART SENSORS
Furthermore, food production has become more straightforward
thanks to smart sensors. These sensors provide valuable insights to

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 production managers, helping them count inventory, examine
ingredients, maintain temperatures and make the experience more
straightforward overall. Outside the factory or facility, businesses can
implement sensors in delivery vehicles to ensure distribution
happens just as smoothly.
5.BLOCKCHAIN METHODS
Transparency has become vital in recent years. As the food industry
evolves to accommodate sustainability trends, consumers want to
know every detail about how manufacturers make their food. This
information includes ingredient lists, production processes and more.
To ensure they comply with a growing need for clarity, businesses
have started using blockchain methods. These systems gather
information about a product’s origin, allowing consumers to scan a
product ID with their smartphones to see the process from start to
finish.
6. AI-BASED SOLUTIONS
It’s no secret that demand plays a huge role in production. If a
company doesn’t have data about consumer preferences, production
will suffer. Fortunately, artificial intelligence (AI) solutions can
remove any guesswork, helping businesses use information to
perfect production processes.
AI-powered solutions also help restaurants to create forecasts. To
keep a well-stocked kitchen, restaurants must track demand and
order supplies accordingly. AI allows businesses to gauge sales so
they can order the exact amount of products they need. As a result,
they can save money and time.
3D PRINTING

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 3D printing is around the corner from a breakthrough. This
technology needs time and perfection to reach its full potential, but
the process has already started. 3D printing may not work to create
gourmet dishes from scratch, but it can certainly make a difference in
packed items. Additionally, 3D printing may eventually make its way
to people’s kitchens, where consumers can use it to generate specific
items for cooking and baking.
7. INTERNET OF THINGS
The Internet of Things (IoT) is already an existing trend, used in
irrigation and crop monitoring. These systems of connected devices
allow the food industry to centralize information about irrigation,
plowing and more. For example, sensors work in grain bins, allowing
farmers to monitor the moisture and temperature remotely.
Additionally, IoT can alert manufacturers about potential supply
chain issues, which saves time and money.
8. HACKATHONS
A hackathon happens when software engineers and other
technology experts come together to create functioning technology
in short periods of time. For the food industry specifically, the
innovators of both food and technology come together to create
unique solutions to tackle challenges. These events help draw eyes to
specific issues related to food around the world.
As an example, food insecurity is a prominent issue, which affects
millions of Americans even in today’s modern age. A hackathon can
bring together the right people to create technology that solves
accessibility problems. Additionally, hackathons can spur
conversations about what other innovations need to happen to
ensure all people have continued, reliable access to healthy and safe
food options.

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 These hackathons lead to a map of sustainable solutions that have
the potential to revolutionize the food industry.
9. ONLINE MARKETING
As climate change becomes more concerning, people have started
looking into local food options as a way to reduce carbon emissions
and support local businesses. However, because competition remains
fierce, consumers don’t always know where to find local farms and
organizations to source food products. Fortunately, online marketing
provides a solution.

Now, local producers have a way to help consumers find products

grown in their region. By promoting their websites through social
media and paid advertising, farmers can connect with community
members. It’s also easier to organize and promote events like
farmer’s markets. That’s a win-win for everyone, as producers
increase clientele and consumers eat better.
10.DATA UTILIZATION
These days, data is like gold for businesses in the food industry. This
information helps them narrow down their target markets, so they
can use their resources as wisely as possible. It provides insights into
the consumer’s preferences, allowing companies to improve their
products and services, as well. On a basic level, data can be the
difference between keeping a dish on a restaurant’s menu, increasing
profits in the long run.
As food and beverage technology trends emerge, data gives
everyone a chance to stay on the cutting edge.

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 THE BENEFITS OF NEW TECHNOLOGY IN THE FOOD AND BEVERAGE
INDUSTRY
The food and beverage industry uses technology in various areas,
from behind the scenes in production to on the front lines of a
restaurant. These innovations have transformed the sector, providing
numerous benefits as a result. Take a look at more about how
technology is transforming the food industry.
 ACCURATE SUPPLY AND DEMAND FORECAST
Processes like ordering and holding inventory require sizable
investments, which means unused inventory can affect company
funds and impact daily operations. With technology, companies
know the demand beforehand so they can order stock accordingly.
This trick optimizes cash flow and reduces associated risk.
Software analyzes consumer demand so businesses can understand
their needs better. As a result, they can predict the permanent and
seasonal demand of their target audiences, helping them use their
resources wisely.

 REDUCED RISKS of PERISHABLE GOODS

The implementation of smart sensors is a welcome addition to food
and beverage companies. These devices can identify any anomalies
at an early stage, alerting workers so they can act quickly to resolve
the issue. Some supply chains deal with perishable goods that
require specific temperatures, which makes sensors even more
critical.
With sensors, storing and transporting food products has become
much easier. This technology can serve as a second set of eyes for
companies, meaning they almost always know immediately when
something goes wrong. That’s huge for players in the food and

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 beverage industries, as time is money — and one shipment of
lowquality products can be detrimental.
 IMPROVED CUSTOMER EXPERIENCE
The latest technology allows companies to understand the needs of
customers better so they can deliver. It enables them to only provide
high-quality products by using data to ensure they meet their target
audience’s demands. As a result, businesses can supply quality
products consistently — and they can even predict what their
customers will want next. That’s a huge bonus for consumers who
want companies to anticipate their needs.
 RECIPE FLEXIBILITY IN RESTAURANTS
As consumer demand shifts, manufacturers and restaurants have to
keep up with changing needs. While production managers have to
make changes in the early steps of the supply change, restaurant
owners constantly have to come up with new recipes to ensure they
satisfy their patrons. Fortunately, technology can help.
By using digital tools and specific information together, restaurants
can create menus that change alongside their customers’
everchanging needs. Rather than rush to modify their selections at
the drop of a hat, they can take a streamlined approach to constantly
evolving their menus. These tricks help improve flexibility while
allowing them to save money. Additionally, restaurants can boost
efficiency.

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 Pie diagram of food industry

 SAFER PRODUCTION ENVIRONMENT

The food industry employs millions of individuals around the world.
Therefore, creating a safe working environment is essential. Plus,
companies want to ensure they’re as efficient as possible — and
supplying workers with digital tools can help boost productivity,
which reflects positively on production.
For instance, augmented reality (AR) software helps managers
calculate the working parameter of their machines so they can
provide necessary real-time data to the engineer. AR can also work
as training simulators for workers, preparing them for operations
without physically being on the job site. Essentially, businesses in the
food industry can rely on AR to help their employees work more
meaningful, safer jobs.

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 EXPLORING FOOD AND BEVERAGE INDUSTRY PREDICTIONS
The food sector is digitally transforming, so everyone involved in the
process, from producers to restaurants, has to adapt. This change
can be beneficial for the whole industry, but adjusting to it can be
overwhelming. Here are some ways technology will rebuild and
redefine the food industry and how it can impact the customer’s
experience.
As the pandemic forced restaurants to close in-person dining to the
public, they pivoted to capitalize on the digital dining experience. It
doesn’t seem like this trend will be tapering off any time soon, as
more and more consumers have become used to experiencing food
in this way. As a result, restaurants should expect to make delivery a
key part of their business even as they’re able to reopen their doors.
Furthermore, restaurant owners should be ready to analyze and use
data created by these virtual customer interactions. This way, they’ll
know exactly how to meet customer demand both in-person and
online. Keeping an eye on virtual food trends will ensure they’re on
top of their game.
The hospitality and travel industry experience numerous issues
relating to the pandemic, and a wave of foreclosures and layoffs
happened as a result. This situation drove away hospitality
employees, including chefs, managers and other staff. With so much
change in the workforce, food businesses will face the challenge of
onboarding new staff — and effectively reconstruction some of their
business from the ground up.
On the bright side, companies have a chance to reconsider their
position in the industry. Now, they can regroup by creating teams

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 and using technology to put themselves in a better position. These
circumstances also relate to the digital dining experience, as
restaurants may decide to strictly focus on that growing aspect of the
industry as they work to rebuild.
Unfortunately, the pandemic has given rise to takeout demand,
indirectly increasing the use of plastic containers. As the industry
slowly evolves, restaurant owners will need to come up with creative
alternatives to the increased waste accumulation. This situation
means we’ll likely see a rise in the use of eco-friendly packaging.
Additionally, more companies will probably shift toward becoming
more sustainable as a whole

HOW THE FOOD INDUSTRY CAN ADJUST TO THESE CHANGES

Today’s technology can elevate the food industry — but adjusting
and adapting to new systems can be challenging. Here are a few tips
on how to proceed with these changes so you can make the most
out of the technology revolution in the food industry.

ADAPT TO NEW CONSUMER EXPECTATIONS

Now, consumer expectations have changed in regard to dining. More
people want access to quality food in the comfort of their own
homes, so having the chance to browse a website or app to order
food to their doorstep can be the difference between them ordering
from you and someone else. This trend also extends to fast-casual
dining experiences, where customers can pick up food quickly.
Try to focus on offering numerous accessibility options for your
patrons so you can meet their needs.

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 STRIVE TO ACHIEVE ECO-FRIENDLINESS
Today’s consumers also want to make a difference with every
purchase. As stated previously, customers care more about the
environment every day, so they want to choose food that follows
those specific guidelines. Additionally, they want healthier, safer
options.
Do your best to be transparent about your processes. Highlight
where you source your ingredients so customers are more informed.
If you work with local producers, you can provide information about
them so consumers know more about them. If you’re honest and
trustworthy while providing sustainable, healthy options, you’ll hit
the nail on the head — and your customers may even pay more for
your products.

ADVANCE EFFICIENCY THROUGH TECHNOLOGY

The digital revolution continues to boom — and soon, all
quickservice restaurants will ensure customers can order from the
convenience of their phones and laptops. This point means
restaurants need to make themselves more available, so consumers
choose them and not the competition. If you can, you should
streamline your online ordering processes as much as possible.
Additionally, solutions like inventory management impact
productivity and efficiency. These systems can improve the overall
operation of the restaurant, increasing profits and saving time.

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Industrialization of the food industry:
The development of the food industry, through industrialization and
processing started In the early 1900s. It is necessary to look at history in
order to understand the profound Changes that have affected this
market through the years. Modernization, mechanization, Social
progress, the increase in quality of life, feminine movements and the
World Wars Are just some of the factors that have influenced this
market. In the early 1900s, most Americans were still farmers who lived
in rural areas. With the urbanization and Industrialization of the country
most of the population moved from agricultural Environments to cities
in order to participate in the labor market. Industry was not yet Fully
developed and people had low living standards with limited financial
resources.

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The profound political, social, scientific and economic changes at the
beginning of the Century had a huge impact on how food is processed
and marketed. In order to support The new economy it was necessary
to offer cheap basic everyday products. New Technologies were
adopted to transport food from the countryside to the cities and to
Guarantee its freshness. It is important to underline that most
preservation techniques Like drying, salting and fermentation were
adopted from ancient civilizations, for Example, one of the most used
techniques was canning, this technique had been Experimented in the
middle of the eighteenth century by the Dutch navy. The aim of
Mechanization of the food system was to increase the level of
specialization, Simplification and standardization the entire value chain.
The new concept of Specialization was to be more efficient and reduce
cost by maximizing output by Concentrating on a single product rather
then producing different varieties. Mechanization of the market also led
to big changes in the workers’ jobs. The labor Force did not have to
develop different skills in order to be able to perform different Activities
in the production system and workers became more and more
specialized, Performing simple, limited and routine tasks. The main goal
of production was to be Efficient and produce outputs that were
uniform. The concept of economies of scale developed soon in the
economy: “the gain in efficiency that comes from doing something on a
larger scale, such as mass production or buying in bulk. During these
growth periods many smaller factories closed down, often because they
could not compete with larger, more efficient operations.”14 The main
success of this development was the ability to produce higher volumes
of food with minimum effort and costs. The new market managed to
attract the consumers by adopting a strategy of cost leaders. Soon the
American food supply market was recognized as the most productive
and success of the world.

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However, this fast growth and concentration on the production rather
than the product, lead to hugely negative consequences that impacted
the whole of society; health, environment, animal welfare and social
equity all began to suffer from the rapid industrialization. The first 50
years of the 20th century were characterized by poverty, war and
agriculture communities. The working class was very poor and often
suffered from malnutrition, infant mortality was also very high. Both
during and after World War I, the situation did not improve: there was a
serious shortage of food and the economy suffered a stock market
crash that heralded the imminent Depression. In the1930s the economy
was hit by a global recession; poverty and malnutrition continued to
persist.
When World Ward II started in 1939: men had to go war, while women
had to substitute their husbands at work. These important social
changes had a big impact on the economic, technological and social
situation in many countries. We can conclude therefore that the turning
point in the American economy came after World War II. Following this
dreadful historical event health, technology and nutrition greatly
improved. During the Second World War in order to make the
conservation, storage and the transportation of food to the front line
easier, food started to be processed industrially. The army was
responsible for complex innovations in the food industry like the
microwave ovens and plastic containers. These new techniques were
subsequently adopted for the general public in order to offer products
that were safe, nutritional, varied, convenient and attractive for the
consumer yet, at the same time, profitable for the suppliers. At this
time food began to be processed so that consumers had safe and
attractive products. When food rationing finally ended, health, nutrition
education, consumer spending and mechanization rose drastically. But
what is food processing? It is defined as “any procedure undergone by

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food commodities after they have left the primary producer and before
they reach the consumer, who may themselves further cook or process
the food.” 15 Processing can occur at different levels and have also
different levels of complexity in the technologies adopted. New forms
of food supply that were used in food processing were diffused after
WW II. Entrepreneurs that entered the food market started to adopt
continually more mechanized, automated and specialized techniques.
The goal of the new industrial leaders was to run viable, profitable
enterprises by offering highly standardized products at low costs. This
market only really took off in the second half of the 20th century.

Industrialization of food industry

Women started going out to work contributing to the family income;
the main trade off of their new lifestyle was that they had now limited
time to take care of the house and their children. Soon entrepreneurs
understood that they had to offer fast and attractive snacks that could
be consumed in short breaks at work. With the increasing standard of

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living, women soon understood that restaurants could be a good
alternative to their home cooking. The feminist movements of the
period proposed automated food chains and centralized kitchens, the
main goal was to liberate women from the preparation of food that was
time-consuming and, at the same time, very costly. The concept of
ready-cooked food soon spread around the country, fast food describes
food products that can be prepared and served very quickly. This type
of fare offered by restaurants and stores was initially characterized by
being very cheap and of low quality. In the 1950s fast food restaurants
began to proliferate around the country. This type of restaurant
focused On gaining experience and abilities in product development,
sourcing practice, service Levels and standardization of operations.

The propagation of restaurants, Its benefits and disadvantages:

There were several factors that favored the expansion of this new type
of restaurant: the Increased diffusion of cars, the construction roads,
the development of suburban Communities, the post war baby-boom,
improved standards of living and a reduction in The time available for
domestic chores. This new type of business was immediately Popular,
the reasons were several: firstly, there was a change in gender roles,
women Started working outside the family home and had limited time
to spend on housework, Fast food restaurants could offer a good
alternative to cooking. Secondly, consumers Increased their standard of
living and became more refined; they did not want to spend Their time
and energy on housework. As in the second half of the 20th century,
both men And women worked and the disposable income of families
almost doubled allowing the Members to spend more money on eating
out and other activities.

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 A third important Factor that helped the diffusion of this type of
restaurant was the arrival of immigrants in America who wanted to be
able to find their traditional foods. Different types of fast Food
restaurants soon spread around the country offering diverse type of
cuisines from Japanese to Italian, Chinese, Mexican and British. Soon
the fast food concept spread all Over the World, dominating the food
industry market. However, the diffusion of these Restaurants soon had
several negative consequences: focusing on the costs and speed of
Production rather than the quality of the product, lead to the
production of food that was Not healthy for the consumer. Studies
began to show how the food produced in fast food Restaurants
contained high levels of trans fats that could be linked to numerous
diseases Like obesity, diabetes and cardiovascular problems. Trends
show how the level of Overweight people in the United States has
drastically increased in recent years. In the 1950s only the 9% of the
population was obese, during the 60’s access to food become Very easy
and there was an oversupply in the market. At that time men consumed
Approximately 2200 calories a day while women consumed about 1500.
Through the ‘80s and ‘90s the percentage of obese and overweight
people continued to rise, reaching 30.5% and 70% in 2000. Today, men
consume about 2700 and women about 1950 calories daily. In 2014 the
level of overweight people arrived at 72.1% and obese levels reached
35% of the population.
The development of a strategy based on low costs, not only had
negative consequences on the quality of food and, therefore, the
population’s health but also on the environment: the cheaper materials
used for packaging in this sector were not biodegradable nor
environmentally friendly. By looking at these figures we can see how
the situation in America has completely changed over the last 100
years. In 1900 most of the population was poor and malnourished,

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almost all working class children were underweight and women often
suffered from anemia. The low levels of food hygiene were also an
important source of diseases like tuberculosis, typhoid, salmonellosis
and numerous other infections. Only in the ‘40s were there advances in
nutrition, medical and food science that helped the industry to develop
and grow in an impressive way.
Food production, standards, safety and accessibility improved over the
years. The situation passed from one of undersupply and scarcity of
food products to one of oversupply and a high density of controlled
food. In 1954 the National Health Service was established in the USA.
As mentioned earlier, the increase in standard of living lead to an
increase in the availability of ready foods, and malnutrition became a
problem of the past. However, other social problems arose: there was a
drastic increase in heart disease, cancers and diabetes, all health issues
tightly linked with a bad diet and poor nutrition. In the second half of
the 20th century people started to consume large amounts of trans
fats, refined carbohydrates and lower levels of fibers than ever before.
Seeing this worrying situation soon governments, administrations and
different institutions began to realize how important it was to raise
public awareness of how significant it was to conduct a healthy life style
and eat a balanced diet. Very soon consumer’s needs and desires
changed and consequently the type of demand, accordingly, the food
industry started to offer a new variety of products. As people became
aware of the strong link between food and health, manufacturers
started to offer food products with lower levels of fats, sugar, salt and
With higher levels of fibers. The huge changes in consumer attitudes
towards food throughout history have Constantly reflected the
longterm economic, social and cultural situation of the different
Countries.

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Whilst in the past the studies on nutrition were few and information
about Food was very limited, today consumers are more aware and
informed about the food Word. Technological developments in the last
100 years have not only helped food Companies to improve the
efficiency of production processes, but also that of Communication.
The variety of promotional tools available that help businesses to
Communicate with consumers has sharply increased and these new
promotional Instruments have deeply influenced consumer behavior.
Now companies can stimulate Consumer choices and attitudes in
several ways. Businesses no longer focus on Developing highly
standardized and impersonal mass communication, they prefer rather
Personalized, interactive and highly targeted messages. Sources of
information for consumers have also increased; people now have a
much broader knowledge about Food, brands and correct diet. In
today’s society conducting an unhealthy lifestyle is a Question of
personal choice rather than a condition caused by scarce information
and Limited alternatives. Consumers are becoming more involved with
the food they eat, Nutriment is no longer a mere question of survival
but it is seen by buyers as a source of Pleasure, socialization and an
enjoyable experience.
How is it possible that the ‘Food Culture’ and customer behavior
towards nutrition has Changed so much through the decades? In the
past people had limited income and so They focused only on basic
needs, eating was necessary to survive, money was used to Buy simple
products so that the rest of could be used for other necessary outlays.
Unlike Today’s society, there were distinct social roles and the family
hierarchy had to be Respected: men went to work in order to financially
support the family, while women Had to take care of the house and the
children. The entire economy was organized to be Efficient, reduce
costs and produce highly standardized products. The traditional culture

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Was obviously also reflected in the food culture: products were similar,
standardized and predictable; cooking was one of women’s habitual
activities and eating was seen only as Necessary to survive. The
American culture has changed a lot over time and, Consequently, the
attitudes of people towards food altered too. In today’s modern Society
there are no well-defined social classes, instead there are complex
social Networks.
Family members do not have a specific role and identity within the
family: Often both women and men do the housework and go out to
work. People no longer Consume essential and basic products
necessary for survival, nowadays there is such a High quantity and
variation of products on offer that the consumer can choose the one
That best meets their needs from among different alternatives. Brands
aim to offer Consumers an ‘experience’ before, during and after the
purchase and not just a product. Goods and services are becoming
more and more customized; of high design and Quality. The modern
eating culture and customer behavior reflects all these changes:
Products are distinct, characterized by different attributes in order to
satisfy a scope of Diverse customers and their needs. Cooking is no
longer necessary merely to feed the Family, data shows that, on
average, American families go out to eat in restaurants or Fast food
outlets five times a week. People are also more engaged in choosing
the food That they find most attractive, customers can select from
among an infinite variety the Food that is more appealing to them and
best satisfies their needs. Studies have shown How, in recent years,
customers’ interest has turned mainly towards premium/fresh or
Discount/low cost products rather then mid-market goods aimed at the
masses. Customers who purchase the first type of products,
distinguished by freshness and Quality, are usually educated to a higher
level and have an income superior to $100000 Per year. Instead,

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discount/low price products tend to attract people with lower
Education standards who earn less than $35000 per year. Market
research has also Shown how the consumers’ interest in food is
growing. People don’t spend anymore Time, effort and money to look
for the product that best satisfies its needs and wants. By Examining
data on trends in the food market it is evident how retailers who do no
offer Specialized products (ex. Supermarkets, Supercenter,
Warehouses) are losing business, While those who focus their business
strategy on the specific needs of consumers by offering low cost (eg.
Discount stores) and high quality (ex. Organic/specialty stores and no
Primary need stores) are booming.

Conclusion:
The food industry in India is yet to fully develop. Presently, only about 2
percent of fruits and vegetables are processed. Other agricultural
products Processing does not go much beyond the primary stage.
Looking at the Potential, food processing industry can grow at more
than 20 per cent per Year.
Accelerated development of food industry will not come by itself and
would Not be qualitatively good unless positive steps are taken by all
stakeholders. The Conference addressed these issues and made the
following Recommendations.
1.Development of food industry necessitates effective networking and
Constructive partnerships between industry and Government,
Agriculture and industry and industry and research organizations. The
Ministry of Food Processing Industries should set up a small Committee
with 10-12 members representing these interests to Coordinate policies
and activities.

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2.The starting point of food processing is the availability of right Quality
of agricultural raw materials. Hence coordination with farmers In the
use of seeds (including GMOs), fertilizers (including fortified Fertilizers),
pesticides (including bio-pesticides), post harvest handling Of
agricultural products etc. is extremely important.
3.Micronutrient deficiencies are widespread and a business model
Should be developed to fortify foods. Food laws should be modified
And Government should evolve guidelines for fortificants to be used
And the extent of fortification to be undertaken in any product (as
perCent of RDA)
4.Government had brought out a notification about nutrition labeling
Which is currently under further review. The new draft notification Will
be open to public suggestions in the light of which final Legislation will
be promulgated. Labels have to be clear, accurate, Truthful, scientific,
consumer friendly, practical and give all essential Information to help
consumer make his choice.
5.Foods should be healthy and nutritious. Hence:
(a).Limits should be set for trans-fats and encouragement given to the
Use of omega 3 fatty acids
(b)Fruits and vegetables contain important nutrients which have Proved
to reduce the incidence of many non-communicable Diseases like
cancer, cvd, diabetes, cataract, osteoporosis, etc. The Food pyramid
that prescribes ideal food intake composition should Be reconstructed
keeping in view the importance of fruits and Vegetables.
(C )Consumer education is vital. This is the responsibility of both the
Government and industry.
(d)Many new health foods like functional foods, nutraceuticals, pre and
pro-biotics, etc. have great health as also market potential. More

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research in novel foods is required to use foods to improve Health and
prevent diseases.
6.Food safety is critical. In a globalised market food chain has become
Long and susceptible to chemical and microbial contamination. Hence
Every factory should adopt appropriate food safety risk management
Model including HACCP.
7.Use of radiation technologies should be more widespread and
Therefore necessary infrastructure facilities established by public and
Private sectors at a number of centres. Irradiation will also extend Shelf
life of products.
8.Packaging protects food from contamination and increases the shelf
Life of foods. Industry should give close attention to new materials and
Methods of packaging as also storage of foods keeping in view
Consumer convenience, consumer appeal and cost of packaging.
9.Use of right kind of enzymes improves quality, flavour, etc of
Fermented foods. It is necessary to have regulation on the lines of
Codex Alimentarius for standards, methodology, etc. in the use of
Enzymes.
10.New technologies like non-thermal technologies (including radiation
Technologies), CMI, biotechnology, are already in commercial use by
Industry. The scope however is much larger and should be explored.
11.Biotechnology has extensive applications and should receive greater
Attention of food industry as also Government. To facilitate expanded
use of this technology more investment in agriculture biotechnology is
necessary and, for this purpose, transparent science based regulation
needs to be adopted.
12.A futuristic technology with wide ranging applications for food

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Industry is nanotechnology. It will eventually be used to produce
Designer foods. The requisite capacity building facilities should be in
Place to accelerate the use of nanotechnology in food processing.

Questionnaire:
1. What do you know about food safety and quality control?
A:- Food safety and quality control are essential aspects of food
production and handling. Food safety is concerned with the
prevention of foodborne illness, while quality control is focused on
ensuring that food meets certain standards of quality. Both food
safety and quality control are achieved through a combination of
measures, including Good Manufacturing Practices (GMPs), Hazard
Analysis and Critical Control Points (HACCP), and testing.
2. What do you know about food processing and packaging?
A:- Food processing is the set of methods and techniques used to
transform raw ingredients into finished food products. Packaging is
the process of enclosing or protecting products for distribution,
storage, sale, and use.
Food processing typically involves the following steps: cleaning,
grinding, mixing, cooking, packaging, and storage. Packaging also
plays an important role in food processing. It helps to preserve the
quality of the food product and to keep it safe from contamination. It
also allows for easy transportation and storage of the food product.
3. What is food product development ?
Product development is the process of creating a new food product.
It involves research, market analysis, and the creation of a prototype.

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 The aim of product development is to bring a new product to market
that meets the needs of consumers.
4. Do you Know about nutrition and food composition?
Nutrition is the science that studies the relationship between diet
and health. It includes the study of how food is digested, absorbed,
and metabolized by the body; how nutrients are utilized by the body;
and how diet affects health. Food composition is the study of the
chemical components of food and their effects on human health.
5. What do you know about food microbiology?
Food microbiology is the study of microorganisms that occur in food,
including bacteria, yeasts, and molds. These microorganisms can
cause food spoilage or foodborne illness.
6. Explain about food chemistry?
Food chemistry is the study of chemical processes and interactions of
all biological and non-biological components of foods. The biological
substances include such items as meat, poultry, lettuce, beer, milk as
well as enzymes and microorganisms. Food chemists may work in the
food industry to develop new products or improve food processing
techniques.
7. Define Braising?
Braising is defined as the cooking of whole food or large cuts in a
covered container with an appropriate amount of liquid which forms
the basis of the sauce. To accompany the dish. Braising usually takes
place in an oven.
8. What are some methods of Food Production?

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 Methods of food production” refers to the various methods of
preparing food for human consumption. These range from simple
processes to complicated ones that require industrial-grade
machinery to achieve. Some simple processes include cutting, slicing,
frying, boiling, marinating, mixing, etc.
9. What are the major food processing sector in India?
Major sectors constituting the food processing industry in India are
grains, sugar, edible oils, beverages, and dairy products.
10 .What are the four major sectors in the food industry?
A:- Farm service sector, producers sector, processors sector and
marketers sector are the major sectors of food industry.

Bibliography and websites:-

• https://en.m.wikipedia.org/wiki/Food_industry
• https://www.aakash.ac.in/important-
concepts/biology/foodproduction
• Deutsche Gesellschaft fü r Technische Zusammenarbeit
Eschborn;1992
• https://www.researchgate.net/publication/334123694_Food_Ind
ustry_An_Introduction
• Business Sweden, Opportunities in Indian Food Processing
Industry, 2015.
• Rathakrishnan, L. and Sriraman, V.P. (2014), Indian Food
Processing Industry – A snapshot, Research Gate, October.
• https://www.icsi.edu/Portals/86/Food%20processing%20industry
%20in%20india.pdf

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