Food processing and agriculture are inextricably linked, as they both entail the transformation of agricultural products into consumable food. The procedure employs a variety of processing techniques, including grinding, cooking, and industrial technologies, to create convenience foods that are either ready to eat or require minimal preparation.

Food Consultants and the Indian Economy

The Indian food processing industry is ranks fifth among the leading industries when it comes to production, consumption, export, and estimated growth in the near future. The industry recently contributed 14% to the nation’s GDP, and is expected to cross the US$258 million mark in the next couple of years. As per the leading food processing consultants, India harvests a significant variety of food products that are further processed for export and consumption within the country.

The chief reason for this exponential growth is the vastly-varying dietary patterns across the country that is driven by the health and environmental factors that vary significantly between several regions.

Elite food consultants report that the Indian food industry is the sixth largest in the world, and contributes over 32% of the nation’s total food market. The industry accounts for about 8.80% and 8.39% of Gross Value Added in the manufacturing and agricultural domain respectively. Nearly 13% of India’s export is from the food industry alone, and the market currently stands at US$1.3 billion, growing at a CAGR of 20%.

Topnotch food industry consultants report that India is the world’s second biggest food producer, having the potential to become the number one, globally. This fact is supported by the variety of food and food products like milk & milk products, vegetables & fruits, plantation, poultry & meat products, fishery, grain processing, confectionery, and other types of food products the nation produces.

India’s global sugar production in 2022 is estimated to touch 15% that can cross the 32-million mark.

The Dynamic Indian Food Culture

The diversity of the Indian culture and the changing needs and preferences of Indian citizens makes way for more complexity in the food production and distribution. The nation’s food consultants have a lot at stake to study the dynamic changes that are shaping the Indian food industry, giving way for more disruptions in business models, triggering companies to transform their operations and post-sales activities.

The Indian food industry consultants bring forth these changes and future requirements that also influence the way they interact with customers and shapes their responsiveness that eventually contribute to the country’s economic growth, making way for a global contribution.

The Ministry of Food Processing Industries is also contributing handsomely, encouraging more investments in the food industry. This move is witnessed in elevating the manufacturing and supply chain landscape via advanced technologies like IoT, Blockchain, and predictive analysis that boost food production and encourage a radical shift in economic growth and overall development.

The Indian food industry and its ecosystem is all set to evolve from being a linear model to a dynamic process involving a complex chain of multiple links empowered and driven by the latest technological interventions.

The MoFPI has also sanctioned joint venture proposals with foreign collaborations to offer industrial licenses for setting up export-oriented units. Food processing consultants show that currently the Indian food processing industry amounts to nearly 32% of the country’s aggregate food market with 6% of aggregate industrial investment.

The Online Food Industry in India

Food consultants also give a closer perspective of the online food ordering business that is gaining an exponential growth via brands like Zomato, Swiggy, FoodPanda, Amazon Foods, etc. These renowned brands are creating a niche for themselves in the nation, building partnerships that make way for enhanced potential and a promising future in India’s food industry. In fact, food industry consultants report that the country’s online food delivery industry grew at over 150% every year, successfully touching the estimated gross value of US$300 million since 2016.

According to the Department of Industrial Policies and Promotion, the Indian food processing unit has received around US$7.54 billion worth of FDI from April 2000 to March 2017. This figure is estimated to realize its potential to attract over US$33 billion of FDI over the next 10 years, that also generate employment opportunities for over nine million individuals a day.

Major Investments as Per Food Processing Consultants

• The global e-Commerce giant, Amazon is planning to join the Indian food retailing industry via investments worth US$515 million in the next five years

• Parle Agro is transforming its business by launching Frooti Fizz that is estimated to enhance sales by across 1.2 million outlets. The company also aimed to increase its annual revenue from INR 2,800 crore to INR 5,000 crore by 2018, making way for exponential growth in revenue by 2025

• The US-based food company Cargill Inc is making efforts to establish its brand in India, by enhancing its retail reach to over 800,000 outlets while increasing market share to become the nation’s leading name in the sunflower oil category

• Mad Over Donuts is launching campaigns to expand its operations in India by opening several new stores across the leading metros

• Uber Technologies Inc has launched UberEATS to boost investments across several regions in the food delivery sector

Foreign Direct Investments in the Indian Food Industry

Food consultants throw light on the amount of FDI the Indian food industry receives to boost its production and distribution, eventually contributing to the exponential growth of the economy.

SolutionBuggy – A Snippet

The Indian food industry is handsomely and comprehensively supported by a brand that takes a detailed journey by offering dynamic food manufacturing business ideas. SolutionBuggy is the leader among the few Food processing consultants that offer a complete package with several customizable options to start a food production and distribution process in India.

Grinding, alkali processing, boiling/cooking, or fermentation are all methods used to turn it directly into food products. 

Corn is a critical cereal crop for both human and animal nutrition. It is a staple cuisine in many parts of the world. Corn is becoming more popular as a fresh and processed meal. As the population grows, there is an increase in food demand; consequently, corn may meet food requirements while also providing human nutrition and a number of health benefits. The world's corn production is expected to fall substantially in 2018 to around 1, 045 million tons, a decline of 46 million tons from 2017. The necessity to produce more food to feed the world's rising population has fueled the modernization of the corn milling sector, which has sought to increase production while also improving quality, efficiency, food safety, and processes. Corn processing has therefore been on a rise. According to Reports and Data, the corn deep processing equipment market size was USD 5,566.9 Million in 2020 and is expected to reach USD 7,530.9 Million by year 2028, registering a CAGR of 3.8%.

Industrial processing of corn into a product fit for human use falls into two broad categories: dry and wet milling. Corn is divided into relatively pure chemical constituent classes of starch, protein, oil, and fibre during the wet milling process. Dry industrial milling is the process of reducing the particle size of clean whole maize with or without screening separation, while maintaining all or part of the original corn germ and fibre. Corn degermination is accomplished through mechanical separation and processing, resulting in dry shelf-stable goods that are free of the majority of germ and fibre. The majority of particle size reduction and separation occurs using equipment similar to that used in wheat flour milling, such as hammer mills, stone mills, roller mills, screeners, sifters, specific gravity separators, and aspirators.

Corn is processed into a variety of products that are ultimately more usable for humans and animal. These include:

Read More About Global Corn Deep Processing Equipment @ 

https://www.reportsanddata.com/report-detail/corn-deep-processing-equipment-market

Corn Starch

Corn starch is a frequent component in most households across the world. Corn starch, commonly known as corn flour, comes in a variety of colors and is used to thicken soups and sauces. Additionally, it is used to bake a variety of food goods such as cakes and breads. Corn flour is used to make sweeteners. Additionally, it is employed as a finishing and coating agent in the paper and textile industries. Manufacturing corn starch is a common business venture. Corn starch is extracted largely by the wet milling method.

Corn Grit

Corn grits are another nutritionally dense value-added product made from corn. Corn grits are a common ingredient in snack, breakfast, and brewing products. Brewing is a significant consumer of corn grits. Many individuals also drink it as part of their breakfast. Corn grits are created from corn via cleaning, water spraying and stirring, peeling and degerming, grit processing, separating, and drying.

Ethanol

Ethanol is used in a variety of industries, including pharmaceuticals, plastics, cosmetics, and alcohol manufacture. Blending ethanol with gasoline or diesel contributes to environmental pollution reduction. By 2024, the Indian government intends to blend 20% of ethanol into gasoline and diesel used in transportation. This move will enhance demand for ethanol. Ethanol can be produced from corn biomass by fermenting and distilling it.

Corn Oil

The majority of corn oil is used in cooking. It has a lower cholesterol content and is thus suitable for frying and cooking. Corn oil is gaining popularity in households due to its numerous health benefits. It is more cost effective than vegetable oils in general. Corn oil is also used in the manufacturing of soaps, paints, inks, and insecticides, among other things. Maize oil is produced from the germ of corn by a process that combines hexane extraction and mechanical expression.

Corn Syrup

Corn syrup is produced by fermenting corn starch. It is primarily made up of glucose. It aids in the prevention of sugar crystallization, enhances flavor, and softens the texture of food. Corn syrup is not to be confused with high fructose corn syrup, which is likewise made from corn and possesses a high fructose content. Corn syrup is made by infusing corn starch and water with amylase enzyme.

Corn Flakes

Corn flakes are one of the most widely consumed foods worldwide. It is nutritious and is typically consumed with breakfast. People of all ages like corn flakes because to its nutritious value, crispy quality, texture, and flavor. The dry corn grits are rolled into corn flakes. Corn flakes manufacturing is a straightforward procedure that provides a viable business opportunity for micro, small and medium sized enterprises (MSMEs).

Enzymes are a form of catalytically active protein. It has a better catalytic efficiency than inorganic catalysts. Aside from the general characteristics of a chemical catalyst, enzymes have many other characteristics that are worth noting: high catalytic productivity, high specificity, and a moderate working environment. Another invention that combines enzymology theory and chemical technology is enzyme engineering. It has the potential to eliminate the inherent flaws in a wide range of chemical processes in a variety of businesses, as well as serve as a driving force for the advancement of the traditional chemical sector. Previously, the majority of enzymes used in food preparation came from animal carrion and plant extricates. Microbial fermentation provides a major portion of the enzymes now in use. The purity of enzymes employed in food processing should not be overly high, with the majority of enzymes being somewhat purified. Only when proteolytic enzymes are used in low-calorie beer, the higher the purity, the more effective it is. Protease, esterase, lipase, oxidoreductase, and isomerase enzymes are the most often used enzymes in the food processing business.

Enzymes are most often used in flour processing, meat processing, dairy processing and processing of fruits and vegetables. Plant based eating trends has also become a significant driver for the food enzymes market as plant based foods and beverages often require the help of potent enzymes to make them more palatable. According to Reports and Data, the global food enzymes market size was USD 2.75 billion in 2019. As the food processing market continues to expand, use of food enzymes will also be in high demand, resulting in the food enzymes market size reaching USD 3.91 billion by 2027.

To Know More About Food Enzymes, Visit @ https://www.reportsanddata.com/report-detail/food-enzymes-market

1. Flour Processing:

Enzymes are pristine natural biological goods and green food additives derived from organisms and can also be produced using contemporary biotechnology. Enzymes play a significant part in the manufacture and transformation of a variety of remarkable flours. It can improve the baking quality, texture, nutritional quality, stockpile resistance, and other aspects of flour items.

In the flour industry, enzymes such as hemicellulase, phytase, and glutamine aminotransferase are used to improve the quality of wheat flour. To ensure the reasonable use of enzymes and the correct amount of enzymes, the functional application should be based on the characteristics of distinct unique flour and enzymes. Furthermore, the regular use of a group of enzymes (complex enzyme) can reduce the total amount of the enzyme while also creating a synergistic effect.

2. Dairy Products Processing:

Catalase and lactase are the two most important enzymes used in dairy processing. Lactase can reduce the amount of lactose in milk to produce low lactose milk; low lactose hydrolyzed milk can increase the taste, pleasantness, and health benefits of milk. Low lactose milk is ideal for people with lactose intolerance. Lactase can speed up the reaction and increase the efficacy of fermentation in fermented milk, giving it a unique frankincense flavour and extending its shelf life. Lactase, which is used in condensed milk, not only allows lactose to avoid crystallisation during concentration, it also makes the product tasty, reduces the amount of sucrose, and so inhibits bacteria. Lactase in frozen yoghurt not only improves the pleasantness by lowering the sugar content, but it also helps to dissolve sediment caused by deep-frozen lactose crystallisation, lower the freezing point, and increase the counter-defrosting property. Lactase in milk powder can improve the properties of milk powder.

Infants Formula with Food Enzymes:

The World Health Organization recommends that infants be breastfed exclusively for the first six months of their lives in order to offer them the best opportunity of achieving optimal growth, development, and health. However infant formula is required in circumstances where this is not practicable or possible. Some babies struggle to digest particular types of formula, but enzymes can help in a variety of ways.

Comfort infant formulae contain partially hydrolyzed milk proteins and are touted as "easy to digest" cow's milk newborn formula. Natural enzymes called proteases, which target proteins and are obtained from animal, plant, or microbial sources, can be used to make these formulae. Milk proteins are hydrolyzed by proteases, resulting in smaller peptides that are said to be easier to digest than whole proteins. Comfort protein, in particular, is credited by parents of infants suffering from illnesses such as colic 

3. Meat Products Processing:

In the meat industry, enzymes are primarily employed to improve product quality (shading, odour, taste, and so on.) and increase the value of by-products. Meat products injected with papain Ca ++ intensifier have a ruddy earthy colour, a fresh taste, and a superb flavour, completely overcoming typical flaws such as intense flavour, softness, greyish colour, and low yield. Transglutaminase can catalyse the formation of lysine covalent connections between protein atoms or within particles, resulting in robust protein gels that give meat items their hardness and flexibility. The bulk of the proteins in hydrolyzate are converted to amino acids, making meats pleasant, lighter in colour, and easy to digest. These catalysts can be used to make seafood seasonings, health drinks, and other products.

4. Plant Proteins Processing:

Because of their tremendous potential in nutritional applications, there has been a surge in demand for inexpensive plant-derived protein hydrolysates as the demand for plant-based proteins has grown. Hydrolyzed plant protein (HPP) is made by enzymatic hydrolysis of a plant protein source, such as soy, wheat, rice, sunflower, potato, or other pulse proteins, and is utilised in a variety of foods, including protein-fortified snacks and beverages. Protease enzymes are most typically used in the manufacture of HPPs and are used to maximise protein yields from various plant sources as well as to improve flavour and sensory qualities under regulated settings.

Plant proteins have distinct taste characteristics, and today's HPP products are associated with bitter, unpleasant flavours, which are typically attributed to the HPP mixture's high concentration of hydrophobic free amino acids, short peptides, and volatile chemicals. Enzymatic hydrolysis, both pre- and post-hydrolysis, can help to reduce HPPs' unfavourable sensory qualities dramatically.

5. Fruit and Vegetable Processing:

Gelatin, cellulase, and amylase are the most commonly employed enzymes in fruits and vegetables processing industries, and they are used alone or in combination. These enzymes are primarily used in fruit peeling, fruit juice clarification, fruit juice thickness reduction, fruit juice speed enhancement, and fruit juice stability enhancement. They are also used in making vegetable juice, extending the shelf life of fruits and vegetables, reducing nutrient loss, and so on. In addition, enzymes are commonly used in tea deep processing. Tannase can improve tea quality by enhancing cold dissolving, preventing clouding, and improving tea quality. It is currently used in black tea, green tea, and oolong tea.

6. Increasing the Quality of Plant-Based Beverages:

The nutritional beverage market is expanding, and cereal-based beverages like Horlicks, Bournvita, and others have long been popular in specific markets. With milk alternatives like soy or oat milk, the plant-based beverage sector has continued to grow.

Enzymes are frequently utilised to help make these beverages more consumer-friendly. Plant-based beverages, such as oat or rice milk, may have low emulsion stability, which means that products may separate over time rather than keeping a uniform mixture. Amylase and other enzymes can aid in product stability. Because the products of starch hydrolysis are sweeter than the starch itself, amylase, like lactase, can reduce the need for additional sugar.

Research Author: Paroma Bhattacharya

Paroma Bhattacharya has dabbled in the realm of content production for over half a decade and possesses extensive experience in penning down pieces related to healthcare, technology, banking, and a wide range of other industry verticals. Her articles focus primarily on balancing relevant data while never neglecting to make the material engaging. She believes in providing objective facts to help people make important business decisions.