A Must-know Guide to the Latest Technologies in the Food Industry
It takes years of research and study to implement breakthrough innovations in the food industry. But we can proudly say that R&D in the food industry has come a long way. Many advanced technologies that were unheard of probably a decade back are being widely used to today. There are also several inventions in the [...]
It takes years of research and study to implement breakthrough innovations in the food industry. But we can proudly say that R&D in the food industry has come a long way. Many advanced technologies that were unheard of probably a decade back are being widely used to today. There are also several inventions in the food industry that have faced a considerable amount of flack in the recent past owing to the related health concerns. E.g. The use of carbon monoxide could make meat look fresher for a longer period; however, it is extremely harmful to the human body in the long run. Lets have a look at the technological innovations and latest trends in the food industry.
Latest Technologies in the Food Industry
One of the most prominent health problems faced by the U.S. is obesity and products such as added sugars played a crucial role in it. The modern consumers, however, preferred to stay away from jargons such as acesulfame potassium and benzoic sulfilimine and trust ‘botanicals’ such as stevia leaf and monk fruit to do the job for them. These products are considered much healthier than white sugar. Several foods and beverages players in the food industry are slowly switching over to sweeteners like stevia and monk fruit in their products to attract the health-conscious lot.
High-pressure processing (HPP) is a cold pasteurization technique by which products that have already been sealed in their final package are transferred to a vessel and then introduced to a high level of isostatic pressure transmitted by water. This helps to maintain the freshness, flavor, and nutrients of the food. The HPP technology helps the food industry to preserve the freshness of food for long without the use of added preservatives and chemicals.
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Resistant starch is a form of carbohydrate that has its own unique properties. It behaves like starch, but when it hits the digestive system, it acts like fiber. Resistant fiber is proved to be beneficial in reducing cancer, lowering cholesterol and provide protection against cardiovascular diseases. Resistant starch is also known as a fat burning ingredient with its properties of aiding the body in metabolism and burning fat.
Robots in food processing
The food industry is becoming more mechanized with the aim of eliminating the excessive time taken for processes and for avoiding food security risks and errors. This is prompting many players in the food industry to invest in employing robots for critical functions in the food production cycle.
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