Instant Premix: Food of Future:Makes your lifestyle easier.
Why is food in the form of Instant premix will be needs; because this food is made in such a method that the storage is easy; and due to spoilage of Food; The Food and Agriculture Organization of the United Nations (FAO) estimates that 32 per cent of all food produced in the world was lost or wasted in 2009. Out of this 32% how much contribution of ready-to-eat (prepared) food is there. that exact figure is not with us; that would be there; And if with the help of our suitable preservation method like converting it to Instant premix form; we can save that amount of food, And food saving is must; because Globally, about 69 Crore People goes to bed on an empty stomach each night, and on average more than “2” persons per hour dies due to hunger.
Instant premix is a new type of convenience food; Just open the packet and cook it; it's ready to cook or Ready to reconstitute food.
Due to hi profile job increasing everybody has money but time is less, and the following are the main factors that maximum food should be formed in such way; that it can be prepared in less time; Means people will save her/his time and give extra money to Instant premix food which can be made in short span than traditional method-
(1). High-profile job does not give extra time to cook.
(2)Nuclear Familly due to changing lifestyle.
(3)More awareness of Hygiene & cleanliness.
(4)More wish to cook daily something new.
(5)Due to nutrition awareness and health awareness by modern customers; Customized premixes have been known to provide health benefits such as strong immunity, joint and bone strength, and weight loss amongst others. Thus, the demand for natural ingredients such as customized premixes, which are expected to boost the health of the human being. In May 2016 Frutarom Health BU launched the next-generation instant drink powder with included benefits of a healthy Mediterranean diet.
(6)Additionally, instant Food premixes are convenient and easy to carry. Low investments and high returns are the major factors, attracting new players to enter the global instant food & beverage premixes market.
(7)In addition, expanding the middle class in emerging economies with demand for nutrition provides a significant opportunity for manufacturers in the global food premix market.
Due to the above factors; In particular, China and India are both seeing an increase in their consumption pattern which is resulting in increased demand for food Instant premix market.
HOW MUCH VARIETY OF INSTANT FOOD PREMIX CAN BE LAUNCHED?
We at B.kumar Food Consultancy services can support to launch world's any type of Instant food premix and Instant beverage Premix which can be either fortified with vitamins, Minerals, extra proteins or Non fortified traditional like MTR / GITS.
We can support you to develop the following Instant food Premix which can either cook or reconstitute with minimum effort; such kind of more than 300 Instant food premix we can launch -
(1) Namkeen:
*Aloo Bhujiya in Many flavours like Nagali Aaloo bhujiya*Gathiya*Bhavnagari Gathiya*Bhel*Poha-Just add hot water to it, in many flavours like from Haldiram's.
(2)Sweets:
*Basundi in many flavours like Rose, Anjeer, Angoori etc.,*Bombay halwa in many flavours*Gulabjamun*Malpuva*Different types of halwa like moong dal Halwa, Gond pal halwa, Badam halwa*Vermicelli Khir*Sheera in more than 10 flavours & variety like Dry fruit sheera & Nagali Sheera as well as Most common Strawberry flavoured Semolina Sheera*Coconut burffi*Mohanthal*
(3)Traditional Authentic Indian Dishes:
*Khaman Dhokla*Gujarati khatta Dhokla* Multivitamin Khatta dhokla*Value added Dhokla with Gardencrees seeds*Dabeli cutlets* Dalvada(Ahmedabad special)*Dosa in many flavours like Mysore masala dosa & Millet combined Dosa of more than 20 flavours* Gujarati Thepla like evergreen Methi thepla and more than 45 flavours in same* Handavo(Gujarati lentil cake)*Harabhara kabab*Kadhi like Sindhi, Punjabi, Gujarati & Many flavours*Khichadi in various flavours, Kutchhi Dabeli Instant Kit*Panipuri Instant kit*Amboli in various flavours(Maharashtrian)*Methi puri*Upma in Many flavours*Uttapam in many flavours*Veg.Manchurian Ball Batter*Gota(Ahmedabadi)*Spicy pakoda*Moongdal crispy pakoda*Onion Pakoda*Rice Khichu in many variants*Instant chillas in many variants*Instant Khara Bhat*Vadapav( Batetavada)*Instant poha in different variants like Gujarati, Indori & Maharashtrian style*Naan Instant premix developed at BFCS requires just two to three hours for fermentation and it is fortified with necessary vitamins and minerals as per RDI requirements*
(4)Bakery Premixes:
Bakery premixes consist of a blend of ingredients to offer quick and convenient baking solutions. The bakery premixes usually contain portions of flour, improvers, and grains, to which other baking ingredients, such as sugar, fats, and powdered milk, are added. The main role in Bakery Premix are Food Additives as per FSSAI /As per Food technology; Following are the Bakery premix commonly used, but we can make much more & customised-
*Brownie*Chocolate dry cack*Chco lava cake*Red velvet cake*Mawa cake*Cookies in more than 50 flavours like Date & Walnut*Dry fruit cake*Muffins like vanilla, chocolate and many flavoured*Pancake in more than 10 flavours like Rose badam flavour*Pancake/Crepe with Millet*Plum cake*Dairy creamer instant premix*
(5)Traditional Indian Beverages:
*Buttermilk in many flavours or variants like Gujarati(Slightly salty with cumin), Maharashtrian(Spicy flavour with mint+ginger+Green chilli)*Tea*Coffee*Faluda* Lassiin in more than 20 flavours*Jeera soda Premix*Thandai in many flavours like Khas & Rose*
These all are in powdered form, Just you have to reconstitute them with cold or Hot water. For example, If you are preparing tea for one person, start with boiling 100 ml of water and add Our Instant tea premix to a cup. Mix this and give it a quick stir. Your favourite tea is ready to drink.
(6)Western Savoury Food:
*Cheese ball, Pizza base,Soup in more than 50 variants like Tomato soup*Hot & sour soup*Cheese corn soup*Tom yum soup*Porridge in more than 50 varieties like Savoury, Sweet and country wise many variants like Asida,
(7)Cooking paste & Chutney:
Khajur imli chutney, Dosa coconut chutney, Vadapav chutney, Hing jeera chutney, Rajkot's famous Green Chilli Chutney, Hot dry fruit chutney, Chilli coriander chutney, Tomato garlic chutney, Dates applewood chutney, Mild garlic chutney, Mango sweet chutney, Green sandwich chutney, Tufani Garlic chutney, Onion chutney, Papaya Chutney, Mint chutney, Green vegetarian Gravy, White vegetarian Gravy, Yellow Vegetarian gravy, Panipuri Premix in more than 10 flavours like Khatta Mithai tikka flavours developed by B.kumar Food Consultancy services.
(8)Western Beverages: Macha tea, Iced tea in more than 20 flavours,
(9)Spice blends: More than 100 types of Spice blends premix like Butter chicken, Tandoori, Paneer kahadi, Dum aloo, Peri peri Marination mix, Peri peri Dining table Mix, Garlic bread mix, Peri peri seasoning like KEYA BRAND. APPETISER PREMIX is for Appetite loss, and it is a general symptom at high altitude areas and under certain medical conditions. The product developed by BFCS is a convenient mix to tackle the problem of lack of appetite. Being ready to reconstitute, it is an excellent and easy-to-use product.
The spices present in the product solve the problem of appetite loss as well as stomach upset. The curd-based multifunctional product helps in brain soothing. The product is cold water reconstitutable and has a shelf-life of 6 months. The product consumption improves the appetite and has beenproveninhumanclinicaltrials
(10)Icecream & Cold beverages premixes: More than 100 types of Icecream Premix, Many varieties of Smoothie like Banana honey oat, Peach mango banana, Honeydew almond, Heat shield Instant Premix,
(11), Nutritional Food premixes: Millet milk powder like Bournvita,Protein shake in more than 50 flavours like Honey & Nuts as well as Many variants like more fortified, Fortified Millet khichadi, Fortified smoothies in many variants. Immunity enhancer smoothies, Chyawanprash Instant premix(First in India), Tyrosine Bar instant Premix.
(12)Papad premixes: More than 20 types of Urad & Rice Papad, Mathiya, Chorafali, Appalam(Hyderabadi & Madurai), Bikaneri Urad papad, Bikaneri Moong Papad, Mungodi(A traditional Rajasthani Meal used as the replacement of vegetable sabzi)
(13), High volume Flour: Nutribalance flour, Multigrain flour, Glutenfree flour
(14), Bread Spread:
Peanut butter in various flavours in Powder form, the End customer will have to just grind it in his own Kitchen grinder, and the Peanut butter will be ready. The Flavours would be Salsa, Barbeque, Garlic and many more. Also, we will make seasoning powder of the above flavours, Specially to be mixed in Plain peanut butter or plain Mayonnaise make that special flavoured Mayonnaise; Like Lemon chilli seasoning specially made and it is mixed 8-12% in Products to make the final flavoured Mayonnaise/Peanut butter.
WHAT ARE THE
KEY FACTORS /CHALLENGES
IN INSTANT PREMIX
MANUFACTURING:
During manufacturing of Instant premix; As well as choosing the Right food consultant to make Instant premix we are giving herewith some of the secret problems which you can ask that particular Food consultant before hiring; If he gives a satisfying answer then it's ok to hire that food consultant.
The challenges. in making Instant premix:
(1)Some packets (more than 80%) returned from the market specially Gulabjamun Instant premix, Khaman dhokla instant premix etc; The market return problem will be faced by the manufacturer of Instant premix because of the following THREE Problems observed -
(1)Packets puffed with too much gas.
(2)Lumps formation.
(3)Weevils observed
If the food consultant has set up a unit keeping in mind with Controlled environmental conditions which we recommend then such problems will not occur. Also when manufacturing going on, that time the different raw materials will add a different set of times; If you have added Citric acid, Malic acid, Sodium bicarbonates etc, along with flour, then the packet will surely return from the market.
The most important factor to be considered is the moisture vapour transmission rate (MVTR) of the packaging materials used. MVTR values of less than 1 gm / m2 / 24 hours are required. So you can ask the consultant what is minimum MVTR?
(2), Gulabjamun will not spongy and Soft; such complaints will come and Company's image will spoil; So, that is due to mainly Skimmed Milk Powder which quality used, Cow's, Buffalo or other, then only it is possible to make soft Gulabjamun.
(3), Khaman Dhokla/Khatta Dhokla will have not that much Puffing; this will also give your company a bad image. And these problems will be the reason for the Quality and drying of Sodium bicarbonate, at what temperature you have dried or even some manufacturer not drying it properly, Such rectification we are doing.
(4), Colour deterioration: Some of the antioxidant and chelating agent needs to stabilise the colour change in your product.
(5)Inconsistent taste: For example Instant coffee Premix/Tea premix; Unlike regular coffee where you have to take each separate ingredient to make a coffee, the instant coffee premix is complete in itself. All you have to do is add hot water to it and it is ready in less than five minutes. Since all ingredients in instant coffee premix are added in a measured proportion, this beverage ensures consistency in taste. If you are a coffee aficionado and don’t like to compromise the taste of your favourite coffee, go for an instant coffee premix. Now the problem is there the extract used, Milk Powder used and some emulsifiers used have fixed Parameters, So during the purchase of these ingredients, You have to give all parameters to your Raw materials suppliers, Once all materials parameters like Fat content, Moisture content, Sugar content, caffeine content such hundreds of parameters will be provided by us to Instant premix manufacturers; So all material Quality parameters will be same than taste will same years after years.
(6), Not dissolving after reconstitution: Reconstitutability refers to the ease with which a powder can be dissolved in water. Factors affecting Reconstitutability include:
1. Structure and physical properties of the powder, for example, particle
size, shape, density, porosity and specific volume; there are parameters we know, Now you have to find out who knows it better than us.
2. Chemical properties of the powder, for example, free fat, and extent of protein denaturation; are required to attain good solubility.
3. Conditions of reconstitution, for example, temperature and quality of water, time and speed of agitation;
4. Age of powder and storage conditions.
(7)Water released and separates once batter kept for more than 30 min: Batter like Khaman dhokla, Idli, Dosa, Khatta dhokla etc. will be used after adding water, So it was found that The water separates quickly, and end customer do not like this process, they feel that the quality of Instant premix is not good, We have to add 0.3% BFCS Materials which can solve this problem; here BFCS Means B.KUMAR FOOD CONSULTANCY SERVICES
We also think about the Particle size of Instant premix main base materials; Once wetted, the powder particles start dissolving, dispersing and simultaneously sinking into the water. Sinkability is the ability of the powder particles to overcome the surface tension of the water and sink into the water after passing the surface. In order to achieve good sinkability, the density of the particles has to be greater than that of the water, so the content of occluded air should be low. A large particle size enhances sinkability.
(8)BAD SMELL: Instant food Powders normally contain fat as well as other ingredients that can be oxidised. If oxygen/ air is allowed to come in contact with the packaged food, oxidative degradation of fat occurs, and many other oxidative changes take place, which causes rancidity, off flavour and discolouration in the food. Hence, packaging material for high fat should have low oxygen permeability.
Flavour and essential oils contribute to the organoleptic qualities of many RTC food. They are volatile substances and hence gas permeability of the packaging material should be very low to prevent flavour loss. This is also necessary to block the entry of the outside oxygen and air, which could bring out the oxidative changes in flavour.HDPE and LDPE are affected by fat and are not suitable for packing fatty products. Polyester films, cellophane, polypropylene, ionomer films etc. are suitable for such applications. If made in laminates, then the film offering excellent grease resistance is used as the innermost liner of the laminate. Out of hundreds of such tips for Instant Premix mixes idli, dosa, and chakli are mainly sensitive to moisture pick up only and require protection against this. These generally have moisture content in the region of 8 to 10% and become soft and unacceptable at about 12 to 13% moisture content. Polyolefin plastic pouches of 37 to 75μ thickness are generally used for packaging, which provides 3-4 months shelf-life.
(9)LOOSE TEST/LUMP FORMATION: That can be also solved by controlled environmental conditions recommended by us at our recommended places of manufacturing and control over incoming raw materials in process quality control; these quality control parameters will be provided by us.
To take our Consultancy or to just discuss on this matter you may contact us at 9824930108.