Vinu Food Products
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Transcript of Vinu Food Products
15-11-2011 1A Presentation by VINU FOOD PRODUCTS
WHAT IS FOOD QUALITY:
It should be very safe to eat – Safety Food
It should not have additives that areharmful to our body reducing our lifespan & increasing our medical bills
Tasty foodConsistent taste.
In the Quality of Food,
Food Safetyshould get highest priority.
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WHAT IS FOOD QUALITY:
VINU’s FOOD QUALITY Approach adopts
SCNT Principle:
–S–C –N–T
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WHAT IS FOOD QUALITY:
VINU’s FOOD QUALITY Approach adopts
SCNT Principle:
–S–C –N–T
afetyonvenience aturalasty
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OUR SCNT PRINCIPLE• Safety– Free of Biological Contamination like hair,
excreta etc.– Free of Micro biological Contamination.– Safe use of Food Additives – Compliance
to Standards.–Good personal and environmental
hygiene,–No Class-II Preservatives used.
• Convenience •Natural• Tasty
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OUR SCNT PRINCIPLE• Safety• Convenience
– Make life easy for the modern family.– Maximum ingredients in our products with
MinimumCooking Time.
•Natural• Tasty
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OUR SCNT PRINCIPLE• Safety• Convenience•Natural
– Shelf life directly proportional to natural properties of ingredients,
– No artificial Food colors, Taste Enhancers like MSG,No artificial flavor Enhancers
– No Class-II preservatives.
• Tasty15-11-2011 7A Presentation by VINU FOOD PRODUCTS
OUR SCNT PRINCIPLE• Safety• Convenience•Natural• Tasty
– Each formulation goes through all possible cookingtechniques.
– All formulations have to be cleared by Sensorypanel & Constant Product Improvement.
– An ingredient database of all possible varietieshelps in recipe formulation.15-11-2011 8A Presentation by VINU FOOD PRODUCTS
Our Processing Environment
Processed in hygienic Conditions
Swabs of Factory Machines, Air spaces & Workers are tested tocontrol Bacterial Contaminations
…
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Pest Controlled,Completely insulated,
Fully air conditionedfactory
Processed in hygienic Conditions
Our Processing Environment
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Well Equipped LaboratoryTo perform all Tests for Food Safety
All Product Batches are tested to ensure •Correct level of moisture content•Correct level of Acidity•No Bacterial, fungus and mold growth
Our Lab Test procedures
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Our Approach to PreservativesClasses of Preservatives
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Common saltSugar – sucrose,
dextrose, glucose, honey
Pungent spices, vinegarEdible vegetable oils. Benzoic acid + its salts Sulphurous acid + its salts Nitrates / nitrites of Na / KSorbic acid + its Na/K/Ca saltsPropionic acid + its Na/K/Ca salts,
and its estersLactic acid + its Na/K/Ca salts, CH3/C3H7 esters of p-OH benzoic acidAcid Ca-phosphate, Nicin
The Preservatives
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Common saltSugar – sucrose,
dextrose, glucose, honey
Pungent spices, vinegarEdible vegetable oils. Benzoic acid + its salts Sulphurous acid + its salts Nitrates / nitrites of Na / KSorbic acid + its Na/K/Ca saltsPropionic acid + its Na/K/Ca salts,
and its estersLactic acid + its Na/K/Ca salts, CH3/C3H7 esters of p-OH benzoic acidAcid Ca-phosphate, Nicin
WE USE
Our Approach to Preservatives
• We use only the Class-I preservatives:Class I Preservatives: Salt, Oil, Sugar, Vinegar,
• Additive / Preservative - Citric Acid,• We do not use Class II Preservatives: –There is a big list of class II Preservatives,–Some of them are prohibited,–Some can be used with limits,–Frequent / large quantity intake of same class IIpreservative will lead to health problems,
• Class III Preservatives are prohibited.
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Our Approach to PreservativesThe PreservativesWE USE
15-11-2011 A Presentation by VINU FOOD PRODUCTS
Our Production Processes
– All ingredients undergo 100% visual inspection before processing,
– All food contact surfaces in our equipments are high grade steels to prevent rusting,
– Production environment sealed from outside environment,
– All Food Safety checks are done at all Critical Control Points of the production processes,
– Shelf life studies and monitoring are carried out in the Lab, throughout the shelf-life period,
– Packaging: Our multi-layer pouch inhibits bacterial, fungus and mold
growth.
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1. ISO 22000 International Food Safety Standards Certification
2. HALAL Certification
Our AuthenticationProcessing EnvironmentLab Test ProcedurresApproach to
PreservativesProduction Processes
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Summary of our Processes
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Our Products & Preservatives
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PRODUCTPRESERVATIVES/ADDITIVES
NOs
Milk Payasam mix Nil
No Class II preservative, NO artificial Flavour/Colour, NO taste enhancer, No MSG
Mysore Pak Mix Citric Acid “
Kaju Barfi Mix Citric Acid “
Adai Mix Nil “
Medhu Vadai MixSoda Mavu (sodium Bi-carbonate)
“
Bajji/ Bonda Mix Citrc Acid, Soda Mavu
“
Chicken Varuval Mix Citric Acid “
Vathakuzhambu Mix Citric Acid “
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PRODUCT PRESERVATIVES/ADDITIVES
NOs
Murukku Mix Nil
No Class II preservative, NO artificial Flavour/Colour, NO taste enhancer, No MSG
Rasam Mix Citric Acid “
More Kuzhambu Mix Vinegar “
Biryani Mix Citric Acid “
Puliyodharai mix Citric Acid “
Paruppu Rice Mix Citrc Acid “
Poondu Rice Mix Citric Acid “
Murukku Mix Nil “
Vinu’s Spice Powders Nil “
Vinu’s Spices Nil “
Our Products & Preservatives
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CLASS-II PRESERVATIVESARTIFICAL FLAVOURSTASTE ENHANCERSARTIFICIAL COLOURS
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Our Products & Preservatives
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OUR Product Quality Summary• Our Quality Processes, machineries and Lab Tests
have Control on the Contaminations of– Chemicals,– Foreign matters,– Organisms.
• Our raw material selection and process controls- Adulterations,- Contaminations.
• Our packing prevents growth of organisms.• Our “NOs” on Preservatives and Additives Controls
health hazards.
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