The Food Products

The Food Products

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Month: February 2018

Food Consultants and Food Product Design – A True Match

Posted on February 21, 2018 in Uncategorized

Food consultants, food scientists and food technologists are facing huge demands from the growing food industries that have to cope with pressures of bringing out new food products in a more seasoned style meeting the best needs of consumers of the food industry. Consumers have various tastes and eating styles that should be nurtured and dealt with meticulously. The food product design structure undergoes immense changes according to the taste of the product developers and food processors in order to serve a wider public with the best taste in a variety of food.

Students and academicians in the food product design perspective have many books authored by leading writers in the food industry, to read and understand the latest trends in the food industry which would enable them to become good food consultants and solve many R&D strategies and find methods to optimize and accelerate new product developments from time to time. These books are available as eBooks which could be easily acquired online or if preferred they can also be bought as hard copies from leading bookstores.

A food product design book should provide ideas and describe the important approaches and the tools that food developers and designers should use to make the recipe faster, tastier and much cheaper. It should create high end ideas and systems to be adopted by food consultants and designers in creating new products. It should also provide the best ideas based on efficiency, quality and speed in making new products get recognition among customers.

The most important point for food product design workers to consider is the shelf stability of a particular recipe. They are meant to create items, taste them for quality and then wrap samples and keep it for different lengths of time to check its shelf life. The flavor should remain the same even as it ages, this is important.

The costs of ingredients that go into a special recipe are then calculated and the whole sale and retail price of a specific food product design that is to be made available in the market should be decided upon. A good food consultant would make the right analysis in this respect.

Packaging and labeling are also part of the responsibility when doing a food product design job. Packets meant for respective food products should be designed with great care and concern using the best equipment and technology. This is what would attract the attention of consumers at large. The labeling should have attractive and catchy information which include guidelines and the ingredients that are used in the product.

With these requirements in mind food consultants should achieve their targets in satisfying their clients who are in the competitive food industry. Food is not just eating; it has to undergo a lot of processes before it is served by the waiter to the customers or before it is placed on the shelf for sale in any food store. The various food items packed in attractive packets using the best food product design skills are what consumers look for while shopping for food.

Tips On How To Buy Food Products At Lower Prices

Posted on February 20, 2018 in Uncategorized

Have you been thinking of buying food products online? There are many benefits that come with it. One of the benefits is that you don’t have to leave your home to make the purchase. All you need to do is to place an order on your computer and the product will be delivered to your doorstep.

Another benefit is that you can’t buy anything on impulse as you don’t have to wander down aisles stocked with appetizing food products. This not only saves you money, it also protects you from eating unhealthy foods.

Most online stores tend to sell their products at low prices; therefore, when you buy from them you tend to buy at very low prices which saves you a lot of money.

The internet has many types of foods to buy from; therefore, it’s much easier to find the specific food that you are interested in buying. Instead of spending hours trying to look for a given product, you only need to type your keyword and you will get your desired product.

While buying products online gives you the above benefits, the main drawback is that many online sellers tend to charge very high shipping fees especially for small items. While this is the case, this doesn’t mean that you have to pay a lot of money to get your food item. Here are two of the best ways of reducing the cost of the product that you want to buy:

How to Buy A Food Product At A Lower Price

Use Food Stamps

Food stamps are usually provided to families that need assistance in buying food and food products. To buy the food product using the stamp method you only need to contact the retailer and ask him/her whether he/she will accept the stamp. You should then go ahead and place your order. You should then wait and the order will be delivered to your door step. It’s good to note that it’s impossible to buy tobacco, non-food items and prepared meals using the food stamp program.

Discounts

As mentioned above, many online stores offer great discounts to their customers. In most of the cases, the online stores give discounts during special occasions such as Christmas. To save money it’s wise that you buy your food product at this time as you have higher chances of attracting higher discounts.

Conclusion

This is what you need to know about buying food products online. Remember that there are many unscrupulous online sites that are out there to rip you off; therefore, you should always do thorough research about a given site before you part with your money.

Half the Food Produced Globally Is – Wasted?

Posted on February 19, 2018 in Uncategorized

One year ago, a report was released by the United Nations Environment Program that over half of the food produced globally is lost, wasted or discarded as a result of inefficiency in the human-managed food chain. This is a staggering fact that is substantiated by data from countries all around the world. It seems the food crisis that we are currently facing, blamed largely on decreasing yields due to climate change, depleted soil, lack of adequate water, and so on, is more a crisis of management than production. In fact, there is strong evidence, according to UNEP Executive Director Achim Steiner, that the world could feed it’s entire population, right now, by simply becoming more efficient and reducing the horrific waste that is endemic to the food production industry.

Some figures:

• Up to 25% of all fresh fruits and vegetables in the US is lost between field and table.
• In Australia, food waste makes up half of that country’s landfill.
• In the United Kingdom 30% of all food purchased every year is not eaten.
• Losses in the field between planting and harvesting are around 40% of the potential harvest in developing countries due to pests and pathogens.
• In Africa, 30% of landed fish is lost through discards and spoilage.
• Approximately 30 million metric tons of fish are discarded at sea every year.
• India looses up to 50% of it’s fresh food because of inadequate storage and distribution.
• In South East Asia 37% of rice is lost between field and table. In China, the figure is up to 45%, in Vietnam, it’s estimated to be 80%!

Another factor that accentuates the waste factor in America and Great Britain is the draconian penalties on food suppliers for failing to deliver agreed upon quantities of fresh fruits and vegetables throughout the year. To avoid these crippling penalties, farmers are required to produce a much larger crop than can actually be sold or processed as a form of insurance against poor weather or other factors that might reduce their yield. In some instances, up to 30% of a crop is left to rot. Another 30% of that crop never reaches the supermarket because it is ‘sub standard’ or substantially trimmed for packaging purposes. Of the final produce that reaches our supermarkets, up to 50% is then thrown away.

While it is impossible to calculate the wastage of food from restaurants and all other places where food is served, the final figures of how much food is consumed, compared to how much is produced, must be an astonishingly small percentage. This system of putting incredible pressure on our food producers only so that at least half of what is produced can be thrown away, is clearly unsustainable.

This same study indicates that up to 25% of the world’s current food production capacity may be lost due to “environmental breakdowns” by 2050. Already, cereal yields have stagnated worldwide and fish landings are steadily declining. As the world’s population presses towards 9.5 billion by the year 2050 the demand on the world’s limited resources will reach a breaking point. We cannot ‘produce’ our way out of the next crisis, we must ‘conserve’ our way out.

What can you do?

1. Plan more carefully the amount of fresh fruit and vegetables that your family will consume on a weekly basis and limit your purchases to that amount.
2. When food is on the verge of going bad, cook it and freeze it. This works well with excess veggies that can be made into a soup and frozen, or apples which can be made into applesauce and kept longer.

3. Encourage your family to take smaller portions and go back for more if still hungry rather than filling your plate and throwing half away.
4. Learn to be creative with leftovers. Most meals can be recycled easily the next day into another meal or added to a soup or packed for lunches.
5. Feed your pet table scraps. In most cases, your animal will be healthier and that last piece of something that is too small to save will not be wasted.
6. If you shop at a store with large packs of produce or meat, consider shopping with a friend so you can divide the packages and not have excess food in your frige.
7. At restaurants, bring a Tupperware to take home leftovers or opt to share a meal if the servings are particularly large, or simply eat an appetizer and soup or desert.
8. If you find you’ve made more than your family can eat of something, bring the leftovers in to your office to share. Maybe have a potluck Thursday when leftovers can be pooled for a fun meal.
9. Shop at your local farmers market to help small scale farmers and get your produce days after harvest instead of weeks at the supermarket.

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