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Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products.
Benefits of food processing:
Include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms.
Importance and scope:
Environmental sustainability: Fewer resources, population growth and climate change are all putting pressure on the world’s food supply.
Dietary needs: Through medical and nutritional research there is more knowledge available on nutrition and dietary needs.
This includes information about preventative nutrition and nutrition through life. This creates a demand for new products in the marketplace. New technologies can help with this.
Farming and agriculture: The availability of new techniques from biotechnology and genetic research provides opportunity to control cell metabolism and breeding.
This makes it possible for developers to meet more specific requirements e.g. to increase a specific nutrient in a food.
New technologies in food production and processing are driven by:
• knowledge and new techniques gained from research investigations;
• attempts to increase efficiency, reduce environmental effect of production;
• competition between food companies;
• Consumer demand.
• Innovation in food production, processing and new product development can offer benefits for consumers and the environment.
• Levels of Processing,
Fruits & Vegetables Sector at 2%,
Milk 35% (only 13% in Modern Dairies),
Marine products 8%,
Buffalo meat 21%
Value addition 20%
Wastage – $11 Billion
• Recent Initiations in Food Processing:
Food Safety & Standards Bill, 2005
Vision, Strategy & Action Plan
Formulation of National Food Processing Policy
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The market for testing is projected to reach $15,040.7 million and a volume of 1,154.8 million tests by 2019. In 2013, North America was the largest market for food safety testing, while Asia-Pacific is projected to be the fastest-growing market during the review period. Food safety regulations are increasing food safety testing volumes in both developed and developing countries. Implementation of Food Safety Modernization Act (FSMA) in the U. S. and an extended food safety action plan implemented in China are two examples presenting attractive opportunities for driving the growth of the food safety testing market.
The food safety testing market for pathogen commanded a majority share in 2013. Increasing foodborne diseases due to Salmonella are also attributed to the growth of the food safety testing market for pathogens. This is mostly seen due to poor handling during food production. To ensure the safety of food products, the food safety management system is implemented with good manufacturing and handling practices. Increasing food contamination and the outbreak of shiga toxin-producing E. coli (STEC) poisoning have resulted in an increase in the frequency of E. coli testing in the global food testing market.
The leading players in the food safety testing market include SGS S.A. (Switzerland), Intertek Group Plc. (U.K.), Eurofins Scientific (Luxembourg), Silliker, Inc. (U.S.), Lloyd’s Register Quality Assurance Ltd. (U.K.), and Bureau Veritas S.A. (France).
This page will be updated regularly.
This page was last updated on July 4, 2020