eChapters

Introduction

Since long time fermentation process is in use for the production of functional food products for human welfare. SSF is a cost effective industrially important method that could be used by food industries to improve the nutritional profile of natural substrates (Salar and Purewal, 2016; Postemsky et al., 2017). The process is being carried out by trained microbiologists in the presence of aseptic conditions using suitable starter culture on steam sterilized substrates. Steam sterilized substrates possess minimal amount of moisture so as to support the microbial growth during the fermentation period. Growth of microbial strains on specific substrates during the fermentation time results in formation of koji (antioxidant rich fermented product). Selection of substrates and starter microbial strains is an important step in the fermentation process which will determine the nutritional properties of fermented product. One of the major advantages of SSF at industrial level is its potential to be utilized on cereal grains, fruits, vegetables and even agricultural wastes (Salar et al., 2012; Postemsky and Curvetto, 2015; Bhanja et al., 2009). Most common substrates that are being used as solid platform for the growth of microbial strains are cereal grains.

Introduction

Wine is a very unique fermented beverage. It was an essential part of various religious and cultural ceremonies in ancient civilizations; and continues to be considered as a ‘drink for elite’. The reason is that wine was considered as ‘Gift of God and ‘God’s nectar’ in religious text books, and medicinal value of the beverage is well supported by modern science. Wine is a beverage well tagged with its geographical origin. This concept originally comes from French concept of terroir; which explains that a varietal wine from a defined region possess distinctive qualities. Wine makers of the past enjoyed this definition of quality for better marketing opportunities. Today, globalization and advancement in wine science created empowered consumers who could clearly discriminate quality of wines. In addition to a product with high sensory qualities, consumers expect a healthful beverage produced in an environmentally sustainable manner. Enology research projects focus on such aspects; and this chapter is a glance on enology advancements and proven health benefits of wine, such as cardiovascular health gut health, dental health etc.

Introduction

Fermented foods and beverages comprise an indispensable part of the human diet. They can be generally defined as those foods and beverages produced via controlled microbial growth and conversion of various substrates using either enzymes or as whole cell itself, as shown in Figure 1.

Introduction

The improvement of the quality of foods can be made by fortification of foods nutrients quality and quantity in food. It can be a very cost effective public health intervention. As a result of the high consumption pattern of dairy products viz. yogurt, the fortification process will effectively diminish or prevent diseases associated with nutritional deficiencies (Gahruie et al., 2015). However, due to nutrients deficiencies in human population especially in certain stages of life, holding, importing, and consumption of fortified foods is increasing (Preedy et al., 2013). As a general rule, addition of one or more essential nutrients to a food and increasing their concentration in that particular food to levels higher than normal is known as fortification. This is intended at preventing and correcting shortages in one or more micronutrients in the society or specific population groups (Bonner et al., 1999). The major ways of food fortification are (1) commercial and industrial fortification for wheat flour, corn meal, cooking oils, (2) bio-fortification of crops to augment their nutritional value, which can include conventional as well as selective breeding, and genetic engineering and (3) house hold fortification like vitamin D drops. Fermentation has twofold outcome on glycemic index though there are conflicting results after consumption. The reduced glycemic index of fermented food has been featured to the production of short?chain organic acids during fermentation.

Introduction

Fermented meat and fish products have been consumed all over the world since times immemorial and represent one of the most important groups of food. Meat offers its own natural microflora. Hence a wide variety of products have been prepared since ancient times by varying the mixture of meat and salt as well as by the addition of spices and seasonings. Thus, fermented meat products characterize a diversity of flavors and textures and are receiving increased interest from consumers all over the world. Most of these products still depend mainly on local, traditional manufacturing processes since little scientific information is available; but scientific knowledge is very important for consistent production of high quality and safe products.

Meat is an essential part of non-vegetarian diet. It is liked for its unique taste and is a rich source of nutrients like good quality animal proteins, essential amino acids and fatty acids, minerals, trace elements and particularly B-complex vitamins (Singh et al., 2013). The growing concern of consumers regarding health and safety issues has led to the development of functional meat products that promote health and well-being, beyond their nutritional benefits (Grasso, et al., 2014; Tyopponen et al., 2003). This has driven researches in the meat processing sector to increase their efforts in producing such functional meat products, which have incorporated functional ingredients, reduced salt, nitrates/nitrites, cholesterol and fat and modified product fatty acid profiles (Zhang et al., 2010). Fermentation of meat produces a wide range of physical, biochemical and microbial changes in the muscle-based product

Introduction

Food is the most vital prerequisite for sustenance of human life and provides adequate nutrients for the metabolism. Recently several hypothesis supports that, beyond meeting nutritional needs, they play beneficial roles in improving health, and minimize the risk of illnesses (Roberfroid, 2000a). In this way, a novel term “functional food” was introduced and plays an outstanding role in improving the overall conditions of the human body (e.g. pre- and probiotics), lessening the threat of some ailments (e.g. cholesterol-lowering products), and also as therapeutics for several diseases (Roberfroid, 2000a, Roberfroid, 2000b, Mollet and Rowland, 2002).

Recently throughout the world, an extensive array of functional foods were developed which includes prebiotics, probiotics, synbiotics, foods supplemented with anthocyanins, phytosterols, isoflavones, antioxidants, and fat, sugar and salt-reduced foods. Amongst them, probiotic functional food has exerted beneficial effects on the health and is comprised of both probiotic dairy foods and probiotic non-dairy foods. The demand for dairy probiotic foods are increasing as it attributes to the beneficial health effects on the host by improving the survival of gastrointestinal microflora, production of bioactive compounds and prevention of lactose intolerance. Consequently, production of these foods is a significant research importance for both food manufacturing units and research institutes.

Probiotics are the important ingredients for foods with a “healthy” image. It could be combined with other beneficial ingredients or simply used to supplement the natural functional qualities of whole foods. The amalgamation of probiotic bacteria with nutrient rich foods, like dairy products, will have the additional value of improving consumer nutrition.

Introduction

Over the past few decades, probiotics have become the most promising and emerging field in human nutrition and health across the world including India and other developing countries. The global profit generated from the probiotic market is expected to reach approximately 12,753.4 million US$ by the end of 2026 (Probiotic market report, 2018). The factor fueling the demand for probiotics is the growing awareness among consumers about their health benefits. The association of probiotics with health benefits stretches back to a time before microbes were discovered. However, the scientific evidence of the health benefits of probiotic microorganisms on the wellbeing of the host was firstly proposed by Russian Nobel laureate Ellie Metchnikoff in 1905. He reported that consumption of fermented milk containing Lactobacillus spp. is responsible for the healthy and long life of Bulgarian people (Anukam & Reid, 2007). Afterward, several of scientific progressions were made to reach the current status where probiotics are not only the subject of food and medical research but also the source of a multi-billion dollar global industry.

The term probiotic is derived from the Greek words, which means ‘for life’. According to the Food and Agriculture Association of the United Nations (FAO) and World Health Organization (WHO), probiotics are defined as “live microorganisms which when administered in adequate amount promote the health of the host” (Joint, FAO, 2002). In 2014, International Scientific Association for Probiotics and Prebiotics (IPPA) did minor correction in the definition given by FAO-WHO and defined them as “Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”

Introduction

One of the main properties of fermented foods whether alkaline or acidic is the presence and activity of beneficial organisms which themselves make these foods functional. These functional micro organisms have varied roles like conversion of the native constituents of raw materials to forms in which they are more bioavailable, formation of taste, colour and flavouring compounds thereby imparting pleasantness to foods, removal of anti-nutritive factors in food by converting them into much less harmful compounds or degrade certain native toxic elements present in food, formation of biopreservatives which will extend the shelf life of foods and provide microbial security, as pathogens and spoilage microorganisms fail to readily grow in such hostile conditions. These functional microorganisms also produce in foods certain health-promoting bioactive compounds like enzymes, vitamins, minerals or increase the digestibility which may not have been in the original food or raw material before fermentation. In other words they improve the nutrition profile of the foods or naturally fortify foods. Some of these beneficial effects may also lead to the formation of certain compounds which show antioxidant properties in foods. These very roles played by these functional micro-organisms form criteria in their selection for use in food fermentations when they are intentionally added to foods both to initiate and accomplish desired fermentations.

Introduction

Foods prepared by fermenting raw ingredients of plant or animal sources naturally or mixing it with the starter culture (s) containing functional micro flora is called fermented foods. The functional micro flora used in starter culture is responsible for biochemical and organoleptic alteration of the substrates into edible yields which are socially and culturally appropriate to consumers (Tamang et al., 2010a, Tamang et al., 2010b). Fermented food has its own characteristic microflora and this group of micro flora increases the nutritional value by increasing the levels of essential amino acids, vitamins, proteins, etc.

Fermented foods play a major role in meeting nutritional requirement and socio economic development of developing countries. They are important components of the diet as staples, adjuncts to staples, condiments and beverages. A wide variety of fermenting substrates are available such as cereals, pulses, soya beans, flowers, milk, fish, meat, etc. A wide majority of plants and their parts are often utilized in the preparation of starter culture (Deori et al., 2007, Deka and Sarma, 2010).

Introduction

Eradication of malnutrition and hunger (Sustainable Development Goal, SDG-2) are the major challenges to humanity. Availability of sufficient nutritionally balanced food is the prerequisite for ensuring global food security. Food security is also critical for achievement of SDG 1 (poverty eradication) and SDG 3 (health and well-being) (UNDP, 2019). Changing climatic conditions accompanied by global warming not only acts a major threat for achievement of SDGs but could actually lead to the reversal of the progress already made. The escalating global temperature has jeopardized the food security throughout the world. A great decrease in the global crop yield has been suspected even with a 2°C rise in temperature. On field, it is often associated with crop nutrient loss, less accumulation of micronutrients and low availability of micro-minerals like iron and zinc. Additionally, the effect of the rainfall and temperature has also been observed. The global food prices are projected to increase by 3–84% by 2050 due to the fluctuations in rainfall and temperature (Hoegh-Guldberg et al., 2018).

Millets are the small seeded grains which belong to family Grassacae/Poaceae. Traditionally, millets are used for the food and feed purpose and are among the oldest cultivated crops. The millet species of commercial importance are proso (Panicum miliaceum), foxtail (Setaria italica), barnyard (Echinochloa esculenta), finger (Eleusine coracana), little (Panicum sumatrense) and pearl (Pennisetum glaucum) in different regions of the world. In India, foxtail millet (priyangava), barnyard millet (aanava) and black finger millet (shyaamaka) have been mentioned even in the Yajurveda texts of 4500 BC (Morya et al., 2017). The records of consumption of foxtail and proso millet are as old as 2000 to 1000 BC in China. Cultivation of foxtail millet in Korean peninsula is documented around 3,500–2,000 BC. Foxtail millet is the oldest of all the cultivated millets and is believed to be originated in Southern Asia. From there, it was spread to Europian nations. In the west, cultivation of millets majorly started after 1850 (ICRISAT, 2019)

Introduction

Cereals are grown over 73% of the total world harvested area and contribute over 60% to the world food production providing dietary fibre, proteins, energy, minerals and vitamins required for human health. Cereals like rice, maize, wheat, barley, sorghum, and oats are chiefly used in the preparation of traditional fermented foods and beverages. However, the nutritional quality of cereals and the sensory properties of their products are sometimes inferior in comparison with dairy products. The reasons behind this the lower protein content, deficiency of certain essential amino acids, the presence of determined anti-nutrients (phytic acid, tanins and polyphenols) and the coarse nature.

Introduction

Fermentation of food dates back to ancient practice of wine making. Fermented foods reflect culture and tradition of folklore and emphasis their close association with nature. Various methods employed for fermenting foods aimed in food preservation to reduce wastage; however lactic acid fermentation enhanced nutrition content and improved organoleptic properties. Experimental evidences on benefits on health and wellness on consumption of fermented foods are being reported. Fermentation process used for preparation of indigenous or traditional foods often depend entirely on natural microflora on the surface of raw material and containers used; Practices of fermenting foods are passed on as traditional know how to generations as a legacy. The fermented food manufacturers rely on commercial starter cultures, and highly reliant on indigenous materials as microbial collections are unique and highly variable according to region and products. Therefore, isolation of novel organisms, development of newer products and interactions are being explored using variety of fermented foods obtained through traditional processes

Introduction

Fermentation has been an integral part of food processing throughout the history of mankind. In beginning, it was mainly preservation method, then it became key process in substantial sensory characteristic development and now it is utilized to improve overall properties of outcome from major industries like bakery, dairy, beverages, etc. The human understanding of controlled fermentation process changes its fundamental objective by exploring its success in development of rheological and texture characteristics.

The biochemical transformation of raw food due to fermentation affects the organoleptic as well as rheological properties of a product. The changes in rheological as well as sensory properties is related with the modification of major component by the action of microorganism. For example, transformation of polysaccharides in bread dough by action of yeast produce ethanol, CO₂ and other simple compound which modify sensory as well as rheology of dough. The major micro-structural, bio-compositional and bio-chemical changes are due to microbial action are frequently described to understand the effect of fermentation on rheological as well as sensory properties of food products. The rate and quality of these associated major changes mainly depends upon concentration of saccharides for growth of microorganism as well as nature and existing microflorae. Hence, a proper monitoring of changes in rheological and sensory properties is necessary to optimize the controlled fermentation as well as design of process parameters from engineering and consumer point of view.

The biochemical changes directly responsible for changes in basic rheological and sensory characteristic including flow behavior, consistency, viscoelastic properties, hardness, adhesiveness, color, aroma, flavor and mouthfeel. The food industry is so diverse and exploring new and possibilities to catch diverse consumer worldwide, a proper understanding of effect of fermentation on mentioned properties will be key to hold competitive market. Hence, the present chapter will cover the basics of rheology and its role in food industry, effect of fermentation on rheological and sensory attributes of major class of food.

Introduction

Fermented foods are those foods which have been subjected to the action of microorganisms or enzymes that cause desirable biochemical changes and significant modification of the food (Campbell-Piatt, 1994). Fermented foods are usually produced using ingredients of plants or animals in combination with bacteria or fungi. The bacteria or fungi are either sourced from cultures maintained by humans or from the environment. The origins of fermented foods go back many thousands of years, with early evidence of the alcoholic fermentations of barley to beer and grapes to wine. Evidence suggests that fermented foods were consumed 7,000 years ago in Babylon (Battcock and Azam-Ali, 1998).Throughout the world, the fermented foods are used by the people. It plays a major role in the diet in many developing countries. Several traditional fermented foods are prepared in rural areas of many countries.

Introduction

Fermentation is the process in which edible microorganisms invade food substrates and convert them into fermented foods including beverages, using their enzymatic and metabolic processes. These end products will have nontoxic flavors, aroma and texture which enhance the palatability. The word “fermentation” is originated from a Latin word fermentare, defined as “to leaven” (Frias et al., 2016). It is one of the oldest food processing technologies used by humans to preserve perishable food materials for long time, dated back to ancient human civilization (Hutkins, 2008). Globally, more than 5000 varieties of fermented foods are currently in use which includes traditionally fermented dairy products such as Dahi in India to industrial production of wines from fruits (Tamang, 2010) (Table 1 and Figure 1). Biochemically, fermentation is a metabolic process in which energy is derived from organic compounds without the involvement of an exogenous oxidizing agent. Fermentation may result in the production of many by-products such as carbon dioxide, alcohol, organic acids (lactic acid, acetic acid), vitamins, enzymes etc. which are now having more importance in food industries (Caplice and Fitzgerald 1999).

Introduction

Commonly available food materials especially dairy products, cereals and fruits are perishable and require processing for long term storage. The methods of food storage has been known from the pre historic times and was mostly based on processing the food into a more stable form with a longer shelf life. Such processes increases the time range of food availability and in many cases improves the taste thereby, cumulatively improving the food value. One of documented method of food preservation is by fermentation and is age old. Other commonly used methods include drying, refrigeration, salting and fermentation (Luck 1985, Paulus, 1985, Christensen et al., 2003, Martindale and Schiebel, 2017).

Flavour and appeal of food has been considered as one of the important factors contributing to the demand of the food. Originally the flavours were largely plant derived, current industrial practices largely utilise synthesis by chemical reactions and subsequent extraction to achieve a uniform quality (Weckerle et al., 2006, Davidovich-Rikanati et al., 2008, Sethupathy et al., 2018). These chemicals referred to as “flavourings” are defined as compounds that enhance the taste, appeal and palatability of food. They are naturally derived or artificially synthesised compounds. Considering that many artificially synthesised chemical flavours might affect the health adversely. Industrial food research has now shifted their focus on flavourings that are naturally available (Cohen et al., 2018). Such naturally occurring flavourings are referred to as bio-flavours (de Billerbeck 2015). The ease of producing bio active compounds from microbial culture extracts has played significant role in industrial food biotechnology (Verachtert et al., 2005).

Introduction

Fermentation is one of the oldest food preservation techniques that can be traced back thousands of years. Fermentation is referred as one of method of biopreservation as it leads to extending the shelf life of foods that involve the use of microorganisms and their metabolites. (Ross et al., 2002) For millennia, the fermentation of food by using micro organisms has been used as a technique for ensuring shelf life extension and improving the quality characteristics, texture and flavour of food products as well as to develop new innovative products. The major bacteria used in food fermentation worldwide are lactic acid bacteria (LAB). LAB is a multitude of genera including Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Pediococcus, and Enterococcus. Lactic acid bacteria constitutes a diverse group of bacteria that enjoys the status of “generally regarded as safe” (GRAS) and “qualified presumption of safety” (QPS) by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), respectively. In this respect, starter microorganisms are known to produce a wide array of antimicrobial and protein-acoustic compounds to inhibit the growth of undesirable flora in foodstuffs resulting in shelf life extension. (Hill et al., 2017).

a. Balance Sheets or Net worth Statement

Balance sheet is the list of assets and liabilities owned by a business. It helps to calculate the growth in net worth of the business by calculating the change in assets less the change in liabilities. They represent the financial foundation on which the business is built.

The term ‘balance sheet’ implies some sort of balance as part of the document. That balance represents the relationship between assets on one side, and liabilities on the other, and the basic accounting principle that assets always equal liabilities plus equity. Since it is simply a list of assets owned and debts owed, at a given time, with monetary values attached, we must understand the concepts of assets and liabilities.

Assets are resources owned by or owed to the business such as dairy, equipment, real estate, and notes receivable. Assets are those parts of the business that are owned or controlled. They include any property/resource owned by a person or business e.g. cash, land, buildings, dairy, farm equipment and dairy-related share. Assets are usually listed on the top or on the left hand side of the balance sheet. They are classified in following ways

The art of confectionery manufacture date back to over 3000 years as per Egyptian records. Traditionally honey, boiled and concentrated sugar cane juices have been used in confectioneries. In modern times, alternative sweeteners from sources like corn and starches constitute an integral part of confectionery manufacture.

Owing to the huge variation in finished products as well as raw materials in food sector, Quality control has an extremely important role to play. Quality control aims at controlling variation to within a tolerable level by taking corrective actions. Statistical and non-statistical techniques are employed to measure, analyze and control variation in food products. Statistical process control, acceptance sampling and visual inspection are widely used in food and allied sectors.

Maintenance of quality and manufacture of a standard confectionery should involve a very close control of raw materials, instrumentation, and statistical analysis of finished product. Statistical evaluation with respect to finished product includes weight control, sensory evaluation and packaging tests. The quality standards are set by the quality control departments. Chemists may undertake preliminary analysis through visual inspection. Visual inspection is usually combined with sampling. This gives an idea of variation, cleanliness, infestation etc. in the sample.

India’s bakery market at 49.5 billion tonnes makes it the third largest market in Asia Pacific, only after Japan and Australia. 72 The bakery industry in India comprises of organized and unorganized sectors. The organized sector consists of large, medium and small-scale manufacturers who produce packaged biscuits and bread. The unorganized sector consists of small bakery units, cottage and household type manufacturing their goods without much packaging and distributing their goods in the surrounding areas. Bread market is estimated to be growing at around 7% p.a. in volume terms, whereas the biscuit market has witnessed a higher growth at around 8–10%. Within the biscuit category, cream and specialty biscuits are growing at a faster rate of 20% p.a. The per-capita consumption of biscuits in India is around 900 gm as compared to 15–20 kg. for developed countries. The consumption of biscuits is equally divided between the urban and rural population. Demand for biscuits in 2003–2004 is likely to exceed 1.2 million tonnes.

Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, roasting, grinding , ref ining , conching , moulding and enrobing operations which are accomplished using wide range of machinery. A few have been discussed in this chapter.

1. Bean Roasters

When cocoa beans were first brought to Europe, the method of roasting was quite simple, often consisting of no more than metal trays suspended by chains over a fire, an ancient Middle Eastern technique for roasting coffee. The beans would be stirred by hand with a long stick or paddle until the roast was complete. Needless to day, this was very labor intensive and inefficient. Clearly, something more efficient was needed. The next development in roasting technology was not that far distant from roasters in use today. Metal cylinders or balls that could hold up to several pounds of cocoa beans would be suspended over the embers of a fire. A rod would run through the center and act as an axis upon which the roaster would turn. A hand crank on one end would allow the cylinder or ball to be turned while the beans were roasting. The result was a much more even roast than was before possible. Aspects of this technique remain in many of today’s roasters.

Chemically, sugar candies are broadly divided into two groups: crystalline candies and amorphous or non crystallized candies. Crystalline candies are not as hard as crystals of the mineral variety, but derive their name and their texture from their microscopically organized sugar structure, formed through a process of crystallization, which makes them easy to bite or cut into. Fudge, creams, and fondant are examples of crystalline candies. Amorphous candies have a disorganized crystalline structure. They usually have higher sugar concentrations, and the texture may be chewy, hard, or brittle. Hard candies, such as lollipops, caramels, nut brittles and toffees are all examples of amorphous candies, even though some of them are as hard as rocks and resemble crystals in their overall appearance. Crystalline candies are chemically described as having two phases, because the tiny, solid sugar crystals are suspended in a thick liquid solution. These are also called grained candies, because they can have a grainy texture. Amorphous candies are have only one phase, which is either solid or liquid, and do not have a grainy texture, so they may be called ungrained.

Commercially, candies are often divided into three groups, according to the amount of sugar they contain:

Types of Confectionery

Confectionery also called sweets or candy is sweet food product. Confectionery is divided into two broad and somewhat overlapping categories, Bakers’ Confections and Sugar Confections. Confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs, are high-fat foods. Many confections are considered to give empty calories.

Baker’s Confectionery

Baker’s confectionery also called flour confections includes principally sweet pastries, cakes, and similar baked goods. In the Middle East and Asia, flour-based confections are more dominant. Baker’s confectionery includes sweet baked goods, especially those that are served for the dessert course. Baker’s confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, and cookie.

Chocolate is a key ingredient in many foods such as milk shakes, candy bars, cookies and cereals. It is ranked as one of the most favourite flavours in North America and Europe. Despite its popularity, most people do not know the unique or igins of this popular treat. Chocolate is a product that requires complex procedures to produce. The process involves harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, conching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different type of chocolate products.

In history, 1828 marked the “modern era” of chocolate making when Dutch chocolate maker Conrad J. van Houten patented an inexpensive method for pressing the fat from roasted cacao beans along with other processes to create a fine powder known as “cocoa”. The powder was then treated with alkaline salt that helped the powder mix with water easily. The creation of powdered chocolate made it easier to mix with water, sugar and a possible combination of other ingredients to make chocolate in solid form. Many other chocolate makers began to build on Van Houten’s success to make a variety of chocolate products. In 1894, English chocolate maker Joseph Storrs Fry produced what was arguably the world’s first eating chocolate”

Sugar confectionery and chocolate includes candies (sweets in British English), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words candy (US and Canada), sweets (UK and Ireland), and lollies (Australia and New Zealand) are common words for the most common varieties of sugar confectionery. Confectionery depends on numerous ingredients which have been discussed in detailed in this chapter

The raw material of foremost importance in bakery product is the wheat flour. Bakery units prefer the flour obtained by milling in roller flourmill with 70– 72 percent extraction. Flour quality may be defined as the ability of the flour to produce an attractive end product at competitive cost, under conditions imposed by the end product manufacturing unit. The concept of quality differs from producer and consumer point of view. However, in general, the term quality may refer to fitness of a raw material or a product for a particular process or consumer. For a consumer, the following parameters are important criteria of a product quality.

Various types of equipment are needed and used to facilitate the process of baking. Depending upon the use, equipment may be as light equipment and heavy equipment.

All bread is made by baking a dough that has two basic ingredients, flour or meal and a liquid. Bakers can use a wide variety of both components. The most common type of flour used for bread and most other baked goods is made from wheat. Wheat flour has a pleasant taste and contains a large amount of an elastic protein substance called gluten. Gluten aids in baking uniformly light bread that rises (swells) properly. Other baking flours are made from barley, rye, corn, rice, oats, soybeans, and potatoes. These flours, particularly soybean flour, may equal wheat nutritionally, but none can match wheat for creating light, even-textured bread. Hard wheat flour makes lighter bread than does soft wheat flour because it is richer in gluten. Rye and whole wheat breads are made lighter by adding white flour. The liquids used in baking include water, sweet or sour milk, yogurt, wine, and beer.

Bread is either leavened or unleavened. Leavened breads contain some substance that produces bubbles of carbon-dioxide gas. These gas bubbles inflate the dough, causing it to rise and become light and porous. Most kinds of basic breads are leavened with a fungus called yeast. Biscuits, muffins, and cakes and other pastries are leavened with either baking powder or baking soda. Unleavened bread is dry and hard. Familiar kinds of unleavened breads include water crackers, the rye crisp of Sweden, and Jewish matzoth. Whether leavened or unleavened, most breads contain other ingredients in addition to flour and a liquid. An almost limitless variety of breads can be made by adding a sweetener, shortening, cheese, eggs, meat, fruit, vegetables, seeds, or nuts. A sweetener, either sugar or syrup, is used in almost all bread for its taste or as an aid to yeast growth. Bread may also have an external sweetener in the form of a decorative glaze. The high fat content of shortening and cheese increase tenderness and flakiness in bread. Perhaps the best example is the French croissant. Eggs help leaven bread dough by adding to the bread’s lightness. They can be brushed on top of the dough before baking to create a shiny crust, as in the Jewish hallah. Some breads from many nations contain fruit, a vegetable, meat, seeds, or nuts. Examples include the fruit scone of Great Britain, the spinach paratha of India, the Southern sausage bread of the United States, the Easter sesame bread of Greece, and the almond sweet bread of Finland.

Cakes are sweet baked products characterized by high level of sugar in the formulation and hence are foods of high calorific value. Among the various ingredient used flour, sugar, shortening and egg are the essential ingredients for cake manufacture. The optional ingredients are baking powder, milk, fruit etc. For cake manufacture the selection of ingredients is of paramount importance.

The word biscuit is derived from Danis biscoctus which is Latin for twice cooked bread and refers to bread rusks that were made for mariners (ships biscuits) since the Middle Ages. The dough pieces were baked and then dried out in another cooler oven. All biscuits are made with flour (usually wheat flour) and all have low moisture content and thereby have long shelf life if protected from moisture and oxygen. It includes items also known as crackers (that make a noise of cracking when broken), Hard sweet and semi –sweet biscuits, cookies (which is the name that originated from Dutch word koekje meaning a small cake) and wafers, which are baked between hot plates from a fluid batter. The name cookie was adopted in North America where the term ‘biscuit’ can be confused with small soda raised breads or muffins. In other countries the term cookie is used primarily for wire cut products of rather rough shape, which often contain large pieces of various ingredients such as nuts, etc. The term ‘biscuit’ is used in Britain to describe a flat, crisp, baked product; the term cookie is reserved for something softer and thicker. Cookies are made from soft wheat flour and are characterized by formula high in sugar and shortening and relatively low in water. Similar product is known as biscuit in our country. In USA the term ‘cookie’ covers any flat, crisp, baked good. Cracker is a term reserved for biscuit of low sugar and fat content, frequent bland or savoury. Crackers are usually made from developed dough whereas cookies are made from weaker flour. These foods have in common their ability to stay palatable for a long period of time. Their ease of transportation and their ready consumption without any further preparation make them high on the list of staple snacks

Baking is no different from any other area of cooking, and as in other sectors only the best and the freshest raw material can guarantee good results. So selection of right kind of ingredients is of utmost importance. Another basic need of a professional baker and confectioner is to purchase the equipment required. The design and size depends upon the volume of sale expected. So in this chapter we are going to learn about the ingredients required for running a bakery.

Types of Bakery Products

Baked goods are produced from either doughs or batters which are a mixture of flour and water made by mixing, beating, kneading or folding. The processing method depends on the ingredients being used and the product being made. Bread is either leavened or unleavened. Leavened bread is made from a mixture of flour, yeast, salt and water. Unleavened bread does not contain yeast and therefore does not rise. It is flat bread that is quicker to make than yeast-bread.

Bakery Industry

Baked goods have been around for thousands of years. The art of baking was developed early during the Roman Empire. It was a highly famous art as Roman citizens loved baked goods and demanded for them frequently for important occasions such as feasts and weddings etc. Due to the fame and desire that the art of baking received, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. The bakers began to prepare bread at home in an oven, using mills to grind grain into the flour for their breads. The oncoming demand for baked goods vigorously continued and the first bakers’ guild was established in 168 BC in Rome. This drastic appeal for baked goods promoted baking all throughout Europe and expanded into the eastern parts of Asia. Bakers started baking breads and goods at home and selling them out on the streets.

This trend became common and soon, baked products were getting sold in streets of Rome, Germany, London and many more. This resulted in a system of delivering the goods to households, as the demand for baked breads and goods significantly increased. This provoked the bakers to establish a place where people could purchase baked goods for themselves. Therefore, in Paris, the first open-air bakery of baked goods was developed and since then, bakeries became a common place to purchase delicious goods and get together around the world. By the colonial era, bakeries were commonly viewed as places to gather and socialize.^[2] World War II directly affected bread industries in the UK. Baking schools closed during this time so when the war did eventually end there was an absence of skilled bakers. This resulted in new methods being developed to satisfy the world’s desire for bread. Methods like: adding chemicals to dough, premixes and specialized machinery. Unfortunately these old methods of baking were almost completely eradicated when these new methods were introduced and became industrialized. The old methods were seen as unnecessary and financially unsound, during this period there were not many traditional bakeries left.

Bakery is a traditional activity and occupies an important place in food processing industry. The bakery manufacturers in India can be differentiated into the three broad segments of bread, biscuits and cake. About 1.3 million tonnes of the bakery products industry in India is in the organized sector out of 3 millions tonnes, while the balance comprises of unorganized, small-scale local manufacturers. Though, there are sufficient automatic and semi-automatic bread as well as biscuit manufacturing units in India but there are still number of people prefer fresh bread and other products from the local bakery. After entry of Pizza and Burgers’ MNCs in the country, people are changing their tastes also. Today, they are not restricted to bread, cake and biscuits but to other bakery products also. The consumers are increasingly going for newer options with respect to bakery products. With the ventures of few Companies like Britannia, Biskfarm, and Morish etc. competition has increased. Also, the Indian market is witnessing the proliferation of bakery cafe chains in the form of Baristacafe, coffee day, Café Coffee & Monginis etc.

Armed with better technology, know-how and novel ideas, these foreign companies have made rapid inroads into the lucrative market within a very short span of time. Though the demand for bakery products in India has always been on the rise, there is clearly a lack of awareness and the will to break new ground, which has helped global players to gain brownie points while exploring the market in India. The unorganized sector accounts for about half of the total biscuit production estimated at 1.5 million tonnes. It also accounts for 85 per cent of the total bread production and around 90 per cent of the other bakery products estimated at 0.6 million tonnes. The last includes pastries, cakes, buns, rusks and others.

Abstract

Milk is unique in its nutritional composition and it is the secretion of mammary gland with all the nutrients to nourish the young ones. Milk is a widely consumed drink because it provides essential macro and micronutrients and so called as complete food. Humans, not only the infants but also the adults, are the only species that drink the milk of another species, particularly cow’s milk. But cows’ milk has a different in composition and contains in excess of nutrients than human milk. This unnecessary excess nutrients leads to adverse and allergic effects on human health. One of these is milk protein allergy and it is an increasing health care concern. In medicine, the term cow’s milk allergy (CMPA) is only used to describe reactions involving the immune system, while other reactions are normally called cow’s milk intolerance. The feeding of cow’s milk has adverse effects on infants and young children. There are various methods and tests to identify the CMPA and its diagnosis can be achieved by skin or blood tests. Several efforts have been done to reduce the allergic reaction of cow milk proteins and various technological processes have been applied. The treatment of food allergy should be nutritional and is based on the elimination of diet or, in the case of infants, on the use of hypoallergenic or “HA” formulas, diets and best alternatives to cow milk like some Extensively Hydrolyzed Formulas (EHFs) based on whey, casein or another protein source, and by amino acid-based formulae (AAF), Soy protein-based formulas, donkey milk, camel milk etc.

Abstract

Colostrum is the lacteal secretion after the birth of the new-born. It has a very different composition from milk, naturally designed to build immunity, promotes growth, and protects new-born mammals from external factors. It has a higher amount of protein and fat which provides the building blocks for growth. The higher macro and micro nutrients present in it help in various inter and intracellular activity and metabolism. Colostrum is fully loaded with various immune-boosting factors and growth factors, among them immunoglobulin, lactoferrin, lysozyme, insulin-like growth factor, vitamins have the most importance. Colostrum can fight against various diseases, bacteria, viruses, toxins, and can build a healthy immune system and gastric digestion system in the human body. Bovine, non-bovine, and human colostrum have almost all components in common but at different compositions. Non-bovine colostrum is comparatively less explored than bovine colostrum. Deep research and marketing can bring this nature’s gift for the goodness of human beings.

Abstract

Cow and buffalo milk is the major source milk worldwide contributing 81 and 15% of total milk production respectively. However, milk from animals like goat, sheep, camel, donkey, yak etc also contribute to human nutrition and health in different parts of world. These milks are source of staple traditional product and considered as delicacy in parts of Europe, UK, USA etc. The microbiota of raw milk and fermented milks, cheeses, made from raw milk is complex. These microorganisms have immense role in determining quality and safety of the subsequent product made from these milks as they may be responsible in spoilage and reducing shelf life, causing human health issues, also contribute to development of flavor and aroma formation, texture development, ripening cheese. Different factors like host, stage of lactation etc. affect the composition of microbiota present in the milks and methods like cultural and culture independent methods metagenomic analysis have been done to determine the microbial community present in the milk.

Introduction

Non- cow and non-buffalo milks such as milks from goat, sheep, camel, donkey, yaks etc. are one of the important sources of nutrition in different parts of the world. In Mongolia, the highlands of the Afghanistan and Pakistan, Himalayas in India, Nepal, and Bhutan, Tibetan Plateau and in the Mountains China yak milk is the only source of milk. Cheese made from sheep and goat milk are categorized as gourmet food and many times regarded as protected designation of origin (PDO) status. Camel milk is used for medicinal food and donkey milk is suitable for children, aged people due to its hypo allergenic properties. These milks and milk products like cheese, naturally fermented milks and yoghurt are staple traditional foods in different parts of the world.

Abstract

Milk is the almost complete and highly nutritious food for mammals, as it supplies all the energy and nutrients needed for the proper growth and development of the neonate. Milk proteins are considered the most key source of bioactive peptides and an increasing number of bioactive peptides have been identified in fermented dairy products and milk protein hydrolysates,. These bioactive peptides are sequences between 2 and 20 amino acids that improve the physiological functions and inhibit chronic diseases. The bioactive peptides are inactive within the sequence of the origin protein and can be released by addition of various types of proteolytic enzymes, coagulation enzymes and starter culture during milk processing. Once bioactive peptides are release in the body, these peptides may act as regulatory compounds with hormone-like activity. Furthermore, bioactive peptides from milk proteins have many biological activities such as antimicrobial, antihypertensive, antithrombotic, antioxidant, mineral binding, and anti-diabetic. Due to their physiological and physico-chemical variability, milk bioactive peptides are considered as greatly important components for health stimulating foods or pharmaceutical applications. Over the past few decades, major advances and developments have been achieved on the novel bioactive peptide and commercial applications of bioactive components which are present naturally in the milk. The aim of this chapter is to focus on the bioactive peptide present in milk, extraction of bioactive peptide, functional capability of bioactive peptides in milk and their importance in human health including bio active peptide based commercial dairy products.

Abstract

Human milk is the dynamic fluid provides initial and essential nutrients to the neonates and play key role in development and growth of infant gut microflora, nerve system, immunity system and other organs. Composition of human milk varies with number of factors from geographical location, individual habits, stage and period of lactation to mature or pre mature born of infant. Each component and its bioavailability in human milk plays specific function in infant nourishment. Protein and non-protein nitrogenous compounds of milk provides essential bioactive component required for preventing infants form many diseases and develop immunity. Nucleotides involve in many enzymatic and metabolic activities. Milk contains 3.0 to 5.0% fat act as a major source of energy consisting of larger portion of triglycerides. Essential fatty acid of milk important for nerve system development in infant. Additionally, fat soluble vitamins plays in sight and immune development for new-born. A Human Milk Oligosaccharide is natural prebiotic present in human milk which helps in growth of bifidus bacteria and prevent respiratory tract infection in infants. Furthermore, micro components like vitamins, mineral, enzymes involved in various essential activity lead to healthy infant.

Abstract

Now-a-days non bovine milk become an area of interest for their potential to provide nutrients along with beneficial health effects. Deer belongs to cervidae family, is one of the source of non bovine milk. Two thousand years ago, the people of Soviet Union along the borders of Russia, Mongolia, and China used to consume deer milk and milk product. Deer milk is a plentiful source of milk solids. The proteins of deer milk is more digestible than bovine milk owing to their unique profile and characteristics. Deer milk being rich in highly digestible protein offers beneficial health effect through bioactive peptide production. The distinctive physico-chemical properties being quite similar to sheep milk shows the milk product manufacturers a scope to use deer milk for production of various dairy products. Although there is immense opportunity to use deer milk for development of diversified functional products, further research work is needed to be carry out to find out the type of biopeptides produced during protein hydrolysis, role of fatty acids, effect of different unit processing on its constituents etc. This chapter delineates the nutritional profile and physico-chemical properties of deer milk along with the significance of it in terms of its therapeutic roles and potential to be used for product development.

Abstract

Yak milk is unique as it is rich source of nutrients and is the main source of milk derived nutrition in hilly areas, where the availability of bovine milk is very limited. It is considered as a concentrated source of nutrients with a total solids (TS) content of approximately 16.9-17.7%. The nutritional profile and physico-chemical properties of yak milk is very different from that of conventional source of milk. Though, the production of yak milk and milk products is not organized and is limited to the custom of high altitude regions only. However, yak milk and milk products like churpi, kurut, orom, paneer, churkam, serkam, butter etc. are gaining attention of consumers due to their significant nutritional and therapeutic value. Owing to this, it has further increased the interest of researchers for the development of new array of yak milk based organic dairy products. Therefore, with growing demand of natural functional foods, yak milk could be valuable product to meet the demand of functional foods.

The aim of this chapter is to highlight the nutritional profile of yak milk including, amino acid profile, lipid profile and mineral composition. Yak milk based regional products are also discussed in order to provide some basic information regarding the value addition of yak milk.

Abstract

The unique characteristics of mare’s milk help to prevent many chronic diseases. The health beneficial properties of this milk is even acknowledged since ancient time and this milk is being successfully used as medicated food against a wide range of chronic diseases. The merits of mare’s milk has also been noted by the cosmetic and pharmacy industries. Lastly, considering many health beneficial effects of this milk, attempt should be made to augment the production and popularization of mare’s milk. In this chapter different aspects of mare’s milk has been pointed out in different sections and subsections.

Introduction

Globally, 16.9% of milk consumed by humans comes from species other than cattle. Non-cattle milk is linked more to territories than cows’ milk: sheep in the Mediterranean basin, horse in Central Asia, yak in Himalayas, camel in desert regions. The domestic equid species (horse and donkey) belong to the taxonomic order Perissodactyla, family Equidae and genus Equus. The nutritional and therapeutic properties of horse (Equus caballus) milk have been known since ancient times according to the historian Erodoto (V century BC). Although horses are of minor importance for milk production in comparison with cows, buffalo, sheep and goats, they have been traditionally important dairy animals in Mongolia and in the southern states of the former Soviet Union, e.g., Kazakhstan, Kyrgyzstan and Tajikistan. Aristotle (322 BC) reported the existence of a dairy product in Mongolia that processed mare’s milk to transform it into a fermented product with an alcohol content of 3% and Herodotus also reported something very similar performed by the Scythians;

Abstract

The milk from non-bovine species is gaining considerable attention mainly due to the fact that it is consumed by sensitive consumers (infants and elderly). Donkey milk possesses various health benefits, namely, anti-microbial activity, immunomodulation, hypoallergenicity, prevention of cardiovascular diseases which are elaborated in details here. Similarity in nutrition profile among donkey and human milk is discussed in detail. The donkey milk’s yield, its milking technique, effect of lactation on chemical composition and the microbial aspect is also described. As, availability of donkey milk is limited, therefore its processing becomes essential for its usage over a long period of time. Preparation of various donkey milk products like yoghurt, ice cream and cheese are also described here.

Abstract

Sheep milk is one of the superior quality of dairy foods and it is also considered as nutritional powerhouse. The beneficial role of sheep milk results from its fatty acid, immunoglobulin and non-immune protein contents. Apart from different dairy products and functional foods; this milk is used in anti-ageing and cosmetic soap preparations. In India Sheep make a valuable contribution to the livelihood of the economically weaker sections of the society. In our country the major portion of sheep milk is consumed as fluid milk and in certain areas converted into ghee and dahi.

Abstract

From the vedic time itself goat is popularly known as a poor man’s cow in India. It has the proven potential to make significant contribution to the poor man’s economy thus livelihood with minimal requirement of care. It can be easily managed by women and children in spare time as it is small-sized animal. Other maintenance requirement like feeding, milking and care of goats do not require much equipment and hard work. Capital investment and feeding costs are also quite low. It not only supplies nutritious and easily digestible milk but goat meat has high demand and price in the market thus can act as regular source of additional income for poor and landless or marginal farmers. Also the role of women in goat keeping is very significant in the poor rural families and goat is the most important means through which rural women are able to contribute meaningfully to the cash needs for their family members. Thus, goat rearing can play very important role in balanced socio-economic development of the country as there is a close relationship between the status of women and the socioeconomic development of any country (Alam, 2001 and Ahmed, 2017).

Abstract

Goat farming was the important part from the economy point of the view; especially in the Mediterranean and Middle East region where goat is also called as “Cow of poor man”. Goat milk have unique compositional characteristics like, lower ethanol stability, higher content of short- and medium-chain fatty acids. It is a rich source of calcium, phosphorous, chlorine, and vitamins. It is highly digestible and has a mild laxative effect. Along with these, who are suffering from anemia, osteoporosis and malabsorption, they should consume Goat milk. Goat milk is a functional and nutraceutical property as it both nutritional and additional health benefit such as easily digestible, boost immunity and metabolism, anti-inflammatory and anti-carcinogenic to consumer this lead to increasing demand for goat milk and derived dairy products. Goat milk can be used to manufacture a wide variety of products, including fluid, fermented, frozen, acid coagulated, and dehydrated milk products.

The aim of this chapter is to highlight the physical and chemical properties, nutritional and health benefit of Goat milk. Goat milk based some popular products are also discussed in order to provide some basic information regarding the value addition of Goat milk.

Abstract

Camel milk has been known in Asia and Africa for 5000years for its benefits for human health. It is the closest to human mother’s milk and safe for children. Research studies around the world have confirmed that camel milk has better nutritional value as it exhibits many unique and amazing health-promoting properties as compared to cow milk. This milk is considered as a complete food and can be consumed exclusively while meeting all nutritional requirements. Many studies have reported that camel milk contains very high concentrations of mono- and polyunsaturated fatty acids, low fats, cholesterol, and lactose. It also contains higher amounts of minerals (calcium, iron, magnesium, copper, zinc, and potassium), vitamins B2 and C as compared to cow milk. It does not contains beta lactoglobulin and beta casein that are present in cow milk and that are the main cause of allergy in certain human population. Furthermore, camel milk contains various protective proteins that exert antibacterial, antiviral, and immunological properties. It possesses unique, powerful immune system–boosting components that would exert potential health benefits. It is an alternative for people suffering from cow milk allergy. So camel milk can be considered as next generation super food.

Abstract

Buffalo is the second major source of milk supply in the world. India, Pakistan, China, Egypt, Nepal, Myanmar, Italy, Sri Lanka, Iran, and Turkey are the top ten countries of highest buffalo milk production. In Asian countries, Riverine buffalo is mostly used milk purpose breed. Buffalo milk is a plentiful source of nutrients including fat, protein, essential fatty acids, essential amino acids, lactose and beneficial oligosaccharides, indispensable fat and water soluble vitamins, vital minerals. It contains more total solids, fat, protein, lactose and calcium as compared to cow milk. Buffalo milk possesses wide potential to be used in the production of a range of dairy products. On account of the differences in physico-chemical and biochemical properties between buffalo and cow milk, conventional processing technology and equipment for cow milk may not be suitable for buffalo milk processing. Changes and modifications must be considered for making certain products. This chapter aims to highlight the nutritional profile including amino acid profile, lipid profile and mineral composition; physico-chemical properties and potential of buffalo milk in the dairy sector.

Introduction

Over the years, processed food industry has become the largest growing industry in the world. The convenience food industry with the state of the art technology has been proved very successful in reaching every household and have started replacing fresh and healthy foods with the processed ones (Srinivasan and Shende, 2016).

Demand for processed and convenience foods are constantly on rise and convenience food segment is rising by leaps and bounds. Changing life style, food habits, displacement of rural population to urban centres, insufficient time to prepare healthy food and changing socio economic needs have led to the industrialization of the food supply and resulted in the development of convenience foods and today a great variety of the same are available for sale to the consumer throughout the world (Tillotson, 2003).

These convenience foods are available readily, convenient, inexpensive with pleasing organoleptic quality, requires minimal or no preparation before consumption. Varieties of convenience foods which are available in the market play a prominent role in the food choice of today’s consumer, and they include frozen and canned vegetables, bakery products, soups, sauces, prepared meat and fish, chilled and frozen dairy products as well as ready to eat and shelf stable products (Tillotson, 2003).

Rapid switchover of the consumer from the traditional dining practices to fast food centres, generally feed on quick and easily made products called fast foods, often termed as unhealthy junk foods. These foods are rich in saturated fatty acids, several refined components, high carbohydrates etc., which ultimately lead to the negative impact on physical and mental health of the consumer, contributing to several chronic diseases such as cardiovascular complications, cancer, atherosclerosis, liver disease, type 11 diabetes (Veggie et al., 2018) etc.

Therefore, focussing much about the health of the consumer, there is a great need for a healthy and a balanced diet to meet the basic needs of the human body (Mendes et al 2013) with an appealing organoleptic properties and appearance.

Introduction

Recent advances in food technology have made our lives virtually easier and efficient. Changing lifestyle has led to the emergence of packaged food that provides convenience to the consumers. The authentic packaging of food implements consumers with the role of communication, containment, convenience, and protection. Any typical food package provides us with the information about the product and its nutritional fact, thus an efficient way of marketing/ branding. It protects the food product from the external environment and adulteration, thus keeps it safe. It allows the consumers to relish the food as per their convenience (reheating and direct consumption) and holds the product of any size, shape and restrains during handling and transportation (Robertson, 2006).

Food packages can be altered or modified according to one’s requirement with features like single-serving dishes and portability. However, traditional packaging is lacking adequacy to meet unending consumer demands and product intricacies. Therefore, a contemporary concept of packaging with higher proficiency is needed to meet various consumer requirements. For instance, a packaging that can - enhance product’s shelf-life with lesser or no preservatives, that maintains freshness, that meets permissible regulatory requisites and enables tracking throughout the product life-cycle. Emerging technologies like smart packaging have the expertise to invigilate a product and its milieu and pursue any modifications into these. Moreover, smart packaging helps in gaining global market recognition, and meets international food safety standards. In recent years, there has been rapid development in food packaging that includes active packaging, intelligent packaging, or smart packaging. These are the technologies that deal with the packaging of food, beverages, cosmetics, and pharmaceutical products. Moreover, these terminologies are apparently identical but, each has a different function to deal with and is as follows:

Introduction

Biotechnology is defined as the ‘application of scientific and engineering principles to the processing of material by biological agents to provide goods and services’. The term ‘biotechnology’ is also used when a technique involving live organisms are employed to make or modify a product, improve plants or animals or develop microorganisms for specific uses. According to the definition of the Codex Alimentarius Commission (CAC 2001), modern biotechnology is defined as the application of (i) in vitro nucleic acid techniques, including recombinant deoxyribonucleic acid (DNA) and direct injection of nucleic acid into cells or organelles, or (ii) fusion of cells beyond the taxonomic family, that overcome natural physiological reproductive or recombination barriers, and that are not techniques used in traditional breeding and selection. Scientific developments of present world owe to processes and products of the field of biotechnology. Modern biotechnological advancements have played a major role in important branches of science such as agriculture, food processing, medicine and veterinary applications. Biotechnological interventions of the downstream processing applications include primary production areas namely breeding of crops and livestock, production of additives for food and feed and pharmaceuticals along with diagnostic tools. Inputs for food processing applications from biotechnology include biocatalysts such as enzymes, tracing food ingredients such as Genetically modified (GM) ingredients in end products of food and feed and food quality testing applications for food borne pathogens. Applications of modern biotechnology in form of genetically modified organisms have gained much importance in comparison to the downstream applications during food processing and food safety (Zhu, 2017). Food processing operations include transformation of harvested crop or animal produce into produce which are marketable with long shelf life and minimises waste and losses of raw produce in food chain and ensure their continuous availability in super market shelves. Food safety is an important area which assures of the food being safe for consumption. Food technological applications of modern biotechnology includes food enzymes that are important in various food processing applications in reactions involving lipids, carbohydrates and proteins, food fermentations to improve properties such as taste, flavour, texture, nutritional and shelf stability, food additives in form of bio preservatives, flavours, fragrances, genetically modified starter cultures, genetically modified crops, modern rapid diagnostic kits for food safety are discussed in detail.