Merry Christmas, Happy New Year and thank you for a great and inspiring 2018!!!
With so much sincere happiness, I welcome you to the January 2019 edition of magazine. As we are at the start of a new year, we would like to thank everyone who has contributed to our magazine, the writers, editorial team, all staff, advertisers, printers, distributors and most importantly, the readers.
We would also like to thank everyone for supporting the bimonthly supplement of our magazine “The Dairy Ice cream & Bakery Foods”. We got plenty of feedbacks and appreciation from the industry professionals. We are indeed grateful to them.
At the start of every year, we believe working on fresh ideas. This year also we are committed to bring far more informative and quality driven editions focusing on the entire value chain of the processed food industry. For this, your support and association is highly solicited.
In recent years there has been an overall growth in demand for “healthy” food and drink products. In some cases, items that a consumer perceives as healthy might be at odds with the reality, but what we can say for sure is that there is certainly an interest in trying to eat better. For this new and innovative technology has helped a lot to the processors for making healthy food. One of the most popular technology is vacuum frying.
Vacuum frying proves to be a better and healthier alternative option than conventional frying. This technology has added advantages over conventional frying and it does not compromise the taste of the food. Vacuum fried chips always help in retaining all the micronutrient and vitamin properties. It improves the quality attributes of fried products. It also helps in maintaining the low moisture and fat content while preserving certain health benefits. Vacuum frying technology is also similar to conventional frying but it reduces the amount of oil used and also it reduces the amount of carcinogens present as the oil does not decompose so readily at this temperature. Low-heat or high-pressure fry makes the simple fruits become more crispy. These chips contain lesser oil content which is one of the good food habits in our daily routine.
A detail article on vacuum frying technology has been published in our processing technology segment of magazine. Besides, there are also article on high pressure processing, inspection methods of snack foods, cleanliness in commercial kitchens, etc; in this segment.
Also, there are plenty of other articles to read in our packaging, warehousing, ingredients, and corporate happenings segment of magazine.
Readers may also log on to our website (www.foodnbeveragesprocessing.com) for more articles.
Please keep sending us your valuable suggestions & feedback to (email@example.com).