FOOD UNIVERSE
We are a professional body of specialized project persons backed by years of practical hands on experience and several turnkey projects .
We specialize in Food & Beverages Projects :-
Food Business Consultancy :--
Impotent topics :-
We specialize in Food & Beverages Projects :-
- Fruit Based
- Vegetable Based
- Cereal Based
- Water Based
- and in universal set of FOOD
- Beverages
- Spices
Food Business Consultancy :--
- Business & Commercial Law Claims Substatiation Clinical Research Distribution Supply Chain
- Energy Cost Reduction
- Financing Focus Groups Food Law & Dietary Supplements Franchising Government & Regulatory Compliance
- Human Resources Management Industrial Automation Ingredient Reviews International International Research
- Logistics & Distribution Services Manufacturing Support & Operations Marketing Market Research
- Meeting/Event Planner Mergers & Acquisitions New Product Development Nutrition Labels & Science
- Online Research Opportunity Analysis Packaging Design Printing & Mailing Services Process Control
- Quality Control Research & Development Restaurant Operations Retail Packaged Goods Sensory Testing
- Website Development
Impotent topics :-
- Adulterated food Aseptic
- Processing Center for Foodborne Illness Research & Prevention
- Danger zone (food safety)
- FDA Food Safety Modernization Act
- Food and Bioprocess Technology
- Food and Nutrition Service
- Food chemistry
- Food Engineering
- Food microbiology
- Food packaging
- Food preservation
- Food quality
- Food rheology
- Food safety risk analysis
- Food spoilage
- Food storage
- Food supplements
- Food Technology
- International Food Safety Network
- List of non-profit food safety organisations
- SAFE FOODS
- HACCP
- ISO 22000
- ISO 9000
Food & Beverage Industry Update :- (INDIA)
Honeytop Speciality Foods is planning a naan & tortilla processing project in Uttar Pradesh.
August 13, 2011
Processed Foods
Status: Planning
Promoter: Honeytop Speciality Foods (India ) Private Limited
Project Name: Naan and Tortils Processing unit
Location: Noida, UP
Current Status: As of July2011, the land acquisition was under progress.
Indo Nissin Food plans to set up an instant noodles manufacturing unit Gujarat.
August 6, 2011
Processed / Packaged Foods
Status: Planning
Promoter: Indo Nissin Food Limited
Project Name: Instant Noodles Manufacturing Unit
Cost: Rs. 1000 Million
Location: Surat, Gujarat.
Current Status: As of August 2011, the project is under planning stage.
DN Impex plans to set up a milk processing unit in Maharashtra.
August 6, 2011
Dairy Products
Status: Planning
Promoter: D N Impex Private Limited
Project Name: Milk Processing Unit
Capacity: Flavoured Milk – 500,000 Ltrs. Per Day
Location: Pune, Maharashtra.
Current Status: As of August 2011, the project is under planning stage.
Adani Wilmar plans to set up a pulses processing unit in Gujarat.
July 26, 2011
Processed / Packaged Foods
Status: Planning
Completion: July 2012
Promoter: Adani Wilmar Limited
Project Name: Pulses Processing Unit
Capacity: 400 tpd
Location: Mundra SEZ, Gujarat
Current Status: As of July 2011, the project is under planning stage.
Jhunjhunwala Oil Mills plans for expansion of its rice mill in district Kaimur, Bihar.
July 2, 2011
Processed / Packaged Foods
Status: Planning
Completion: April 2013
Promoter: Jhunjhunwala Oil Mills Limited
Project Name: Expansion Of Rice Mill
Capacity: From 8 TPH To 32 TPH
Location: Kaimur (Bhabua), Bihar
Current Status: As of June 2011, the project is waiting for clearances. Land has been acquired.
Abis Exports (India) plans to set up a floating fish feed manufacturing unit in Chhattisgarh.
June 27, 2011
Processed / Packaged Foods
Status: Planning
Completion: December 2012
Promoter: Abis Exports (India) Private Limited
Project Name: Floating Fish Feed Manufacturing Unit
Capacity: Floating fish feed (soya based)-1200 tpd
Location: Rajnandgaon, Chhattisgarh
Current Status: As of June 2011, the project is in planning.
Pran Group has set up a food processing unit in Tripura.
June 18, 2011
Food Processing & Beverages
Status: Completed
Promoter: Pran Group
Project Name: Food Processing Plant
Location: West Tripura, Tripura
Current Status: As of June 2011, the project has been completed and waiting for Government clearance.
Brahmaputra Biochem is planning a grain based distillery in Assam.
June 4, 2011
Food Processing & Beverages
Status: Planning
Promoter: Brahmaputra Biochem Private Limited
Project Name: Grain Based Distillery
Capacity: Extra Neutral Alcohol, Rectified Spirit – 60,000-Ltrs/ day
Location: Kamrup, Assam
Current Status: As of March 2011, the project is waiting for MoEF clearance.
Samprash Foods is expanding capacity of its skimmed milk powder manufacturing unit in Uttar Pradesh.
May 7, 2011
Food Processing
Status: Under Implementation
Completion: October 2011
Promoter: Samprash Foods Private Limited
Project Name: Expansion Of Skimmed Milk Powder Manufacturing Unit
Location: Pachpeda, Aligarh, Uttar Pradesh
Current Status: As of May 2011, work on the project is underway.
Olam Agro plans to set up 5000 tcd sugar manufacturing unit in Madhya Pradesh.
April 30, 2011
Food Processing
Status: Planning
Promoter: Olam Agro India Limited
Project Name: Sugar Manufacturing Unit
Capacity: 5000 TCD
Location: Narsinghpur, Madhya Pradesh
Current Status: As of April 2011, work on the project is under planning stage.
August 13, 2011
Processed Foods
Status: Planning
Promoter: Honeytop Speciality Foods (India ) Private Limited
Project Name: Naan and Tortils Processing unit
Location: Noida, UP
Current Status: As of July2011, the land acquisition was under progress.
Indo Nissin Food plans to set up an instant noodles manufacturing unit Gujarat.
August 6, 2011
Processed / Packaged Foods
Status: Planning
Promoter: Indo Nissin Food Limited
Project Name: Instant Noodles Manufacturing Unit
Cost: Rs. 1000 Million
Location: Surat, Gujarat.
Current Status: As of August 2011, the project is under planning stage.
DN Impex plans to set up a milk processing unit in Maharashtra.
August 6, 2011
Dairy Products
Status: Planning
Promoter: D N Impex Private Limited
Project Name: Milk Processing Unit
Capacity: Flavoured Milk – 500,000 Ltrs. Per Day
Location: Pune, Maharashtra.
Current Status: As of August 2011, the project is under planning stage.
Adani Wilmar plans to set up a pulses processing unit in Gujarat.
July 26, 2011
Processed / Packaged Foods
Status: Planning
Completion: July 2012
Promoter: Adani Wilmar Limited
Project Name: Pulses Processing Unit
Capacity: 400 tpd
Location: Mundra SEZ, Gujarat
Current Status: As of July 2011, the project is under planning stage.
Jhunjhunwala Oil Mills plans for expansion of its rice mill in district Kaimur, Bihar.
July 2, 2011
Processed / Packaged Foods
Status: Planning
Completion: April 2013
Promoter: Jhunjhunwala Oil Mills Limited
Project Name: Expansion Of Rice Mill
Capacity: From 8 TPH To 32 TPH
Location: Kaimur (Bhabua), Bihar
Current Status: As of June 2011, the project is waiting for clearances. Land has been acquired.
Abis Exports (India) plans to set up a floating fish feed manufacturing unit in Chhattisgarh.
June 27, 2011
Processed / Packaged Foods
Status: Planning
Completion: December 2012
Promoter: Abis Exports (India) Private Limited
Project Name: Floating Fish Feed Manufacturing Unit
Capacity: Floating fish feed (soya based)-1200 tpd
Location: Rajnandgaon, Chhattisgarh
Current Status: As of June 2011, the project is in planning.
Pran Group has set up a food processing unit in Tripura.
June 18, 2011
Food Processing & Beverages
Status: Completed
Promoter: Pran Group
Project Name: Food Processing Plant
Location: West Tripura, Tripura
Current Status: As of June 2011, the project has been completed and waiting for Government clearance.
Brahmaputra Biochem is planning a grain based distillery in Assam.
June 4, 2011
Food Processing & Beverages
Status: Planning
Promoter: Brahmaputra Biochem Private Limited
Project Name: Grain Based Distillery
Capacity: Extra Neutral Alcohol, Rectified Spirit – 60,000-Ltrs/ day
Location: Kamrup, Assam
Current Status: As of March 2011, the project is waiting for MoEF clearance.
Samprash Foods is expanding capacity of its skimmed milk powder manufacturing unit in Uttar Pradesh.
May 7, 2011
Food Processing
Status: Under Implementation
Completion: October 2011
Promoter: Samprash Foods Private Limited
Project Name: Expansion Of Skimmed Milk Powder Manufacturing Unit
Location: Pachpeda, Aligarh, Uttar Pradesh
Current Status: As of May 2011, work on the project is underway.
Olam Agro plans to set up 5000 tcd sugar manufacturing unit in Madhya Pradesh.
April 30, 2011
Food Processing
Status: Planning
Promoter: Olam Agro India Limited
Project Name: Sugar Manufacturing Unit
Capacity: 5000 TCD
Location: Narsinghpur, Madhya Pradesh
Current Status: As of April 2011, work on the project is under planning stage.
Consumer tips: How to keep food safe
1. One of the simplest measures that any person can take to prevent the spread of foodborne illness is to properly wash his or her hands before preparing or eating any meal. Many people who believe they are adequately washing their hands are sorely mistaken. According to a study conducted by the American Society of Microbiology, 97% of females and 92% of males said they washed their hands, but those numbers turned out to be 75% of females and 58% of males upon observation. A proper hand-washing technique suggested by the Missouri Department of Health and Senior Services includes using soap and warm water; washing vigorously for 10–20 seconds, making sure to reach all surfaces of the hands including the wrists, between the fingers, and under the finger nails; rinsing well; drying hands with a paper towel; and using a paper towel to turn off the water. It is certainly important to wash your hands before preparing a meal and eating, but hands should also be washed after using the restroom, coughing/sneezing, touching cuts or skin infections, handling raw meat, and touching pets or other animals. Almost half the cases of foodborne illnesses could be prevented by better hand-washing by food handlers. In addition, hand sanitizer is a helpful follow-up to hand-washing, but it should never be used to replace this valuable technique.
2. Some foods should simply never be ingested in the first place because they have such a high risk of containing harmful bacteria that can make people ill. These foods include raw milk, unpasteurized dairy products, unpasteurized juices (such as fresh apple cider), raw meat, and raw cookie dough.
3. In cases of suspected food spoilage, food should never simply be tasted, smelled, or eye-balled in order to determine its safety. It is true that in some cases, the presence of mold or other growths may indicate that a food has reached its expiration date and should not be consumed. However, some foods may look and smell fine, but if they have been stored at room temperature for over 2 hours, microscopic bacteria may have been allowed to grow. The safe temperature for foods in refrigerators is between 2°C (35°F) and 7°C (45°F), and freezers should be kept at -18°C (0°F) or below.
4. It is not safe to let meats thaw on the counter all day, because this allows any germs present on the food to thrive. Safer alternatives to this practice include thawing the food under running water (21°C (70°F) or below) for less than 2 hours, placing the food in the refrigerator to thaw, or thawing the food in the microwave as part of the cooking process.
5. It is also important to make sure that raw meats are cooked to the appropriate internal temperature before they are consumed. Safe internal temperatures for various meats include 74°C (165°F) for poultry, 68°C (155°F) for ground meat, and 63°C (145°F) for fish and pork. It is not sufficient to judge the doneness of meat by its internal color. According to a study performed by the USDA, “25% of hamburgers with a brown internal color were not cooked to the proper temperature.” Instead of simply eyeballing the meat, it is essential to use a meat thermometer to judge the safety of consuming the food.
6. The cooking process is often the time that foodborne pathogens are allowed to enter the food we eat because of the prevalence of cross contamination. Cross contamination occurs when a person handling raw meats, eggs, fish, or other foods containing harmful pathogens touches cooking utensils, cutting boards, or cooking surfaces and spreads the pathogens to ready-to-eat foods in the process. This mode of transmission can be interrupted by washing hands after handling raw foods, washing utensils and cutting boards that have come in contact with raw foods, and disinfecting counter surfaces frequently.
7. Leftovers are ideally stored in the refrigerator in shallow containers (2 inches tall or less) so that the cooling process can be accelerated and the buildup of harmful bacteria can be prevented. Storing foods in larger containers may keep foods warm and allow harmful bacteria to grow.
1. One of the simplest measures that any person can take to prevent the spread of foodborne illness is to properly wash his or her hands before preparing or eating any meal. Many people who believe they are adequately washing their hands are sorely mistaken. According to a study conducted by the American Society of Microbiology, 97% of females and 92% of males said they washed their hands, but those numbers turned out to be 75% of females and 58% of males upon observation. A proper hand-washing technique suggested by the Missouri Department of Health and Senior Services includes using soap and warm water; washing vigorously for 10–20 seconds, making sure to reach all surfaces of the hands including the wrists, between the fingers, and under the finger nails; rinsing well; drying hands with a paper towel; and using a paper towel to turn off the water. It is certainly important to wash your hands before preparing a meal and eating, but hands should also be washed after using the restroom, coughing/sneezing, touching cuts or skin infections, handling raw meat, and touching pets or other animals. Almost half the cases of foodborne illnesses could be prevented by better hand-washing by food handlers. In addition, hand sanitizer is a helpful follow-up to hand-washing, but it should never be used to replace this valuable technique.
2. Some foods should simply never be ingested in the first place because they have such a high risk of containing harmful bacteria that can make people ill. These foods include raw milk, unpasteurized dairy products, unpasteurized juices (such as fresh apple cider), raw meat, and raw cookie dough.
3. In cases of suspected food spoilage, food should never simply be tasted, smelled, or eye-balled in order to determine its safety. It is true that in some cases, the presence of mold or other growths may indicate that a food has reached its expiration date and should not be consumed. However, some foods may look and smell fine, but if they have been stored at room temperature for over 2 hours, microscopic bacteria may have been allowed to grow. The safe temperature for foods in refrigerators is between 2°C (35°F) and 7°C (45°F), and freezers should be kept at -18°C (0°F) or below.
4. It is not safe to let meats thaw on the counter all day, because this allows any germs present on the food to thrive. Safer alternatives to this practice include thawing the food under running water (21°C (70°F) or below) for less than 2 hours, placing the food in the refrigerator to thaw, or thawing the food in the microwave as part of the cooking process.
5. It is also important to make sure that raw meats are cooked to the appropriate internal temperature before they are consumed. Safe internal temperatures for various meats include 74°C (165°F) for poultry, 68°C (155°F) for ground meat, and 63°C (145°F) for fish and pork. It is not sufficient to judge the doneness of meat by its internal color. According to a study performed by the USDA, “25% of hamburgers with a brown internal color were not cooked to the proper temperature.” Instead of simply eyeballing the meat, it is essential to use a meat thermometer to judge the safety of consuming the food.
6. The cooking process is often the time that foodborne pathogens are allowed to enter the food we eat because of the prevalence of cross contamination. Cross contamination occurs when a person handling raw meats, eggs, fish, or other foods containing harmful pathogens touches cooking utensils, cutting boards, or cooking surfaces and spreads the pathogens to ready-to-eat foods in the process. This mode of transmission can be interrupted by washing hands after handling raw foods, washing utensils and cutting boards that have come in contact with raw foods, and disinfecting counter surfaces frequently.
7. Leftovers are ideally stored in the refrigerator in shallow containers (2 inches tall or less) so that the cooling process can be accelerated and the buildup of harmful bacteria can be prevented. Storing foods in larger containers may keep foods warm and allow harmful bacteria to grow.
