Transcript List of Sessions

15-11-2011
A Presentation by VINU FOOD PRODUCTS
1
WHAT IS FOOD QUALITY:
 It should be very safe to eat – Safety Food
 It should not have additives that are
harmful to our body reducing our life
span & increasing our medical bills
 Tasty food
 Consistent taste.
In the Quality of Food,
Food Safety
should get highest priority.
15-11-2011
A Presentation by VINU FOOD PRODUCTS
2
WHAT IS FOOD QUALITY:
VINU’s FOOD QUALITY Approach adopts
SCNT Principle:
–S
–C
–N
–T
15-11-2011
A Presentation by VINU FOOD PRODUCTS
3
WHAT IS FOOD QUALITY:
VINU’s FOOD QUALITY Approach adopts
SCNT Principle:
–S afety
–Convenience
–Natural
–T asty
15-11-2011
A Presentation by VINU FOOD PRODUCTS
4
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
15-11-2011
A Presentation by VINU FOOD PRODUCTS
5
OUR SCNT PRINCIPLE
• Safety
• Convenience
– Make life easy for the modern family.
– Maximum ingredients in our products with Minimum
Cooking Time.
• Natural
• Tasty
15-11-2011
A Presentation by VINU FOOD PRODUCTS
6
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.
• Tasty
15-11-2011
A Presentation by VINU FOOD PRODUCTS
7
OUR SCNT PRINCIPLE
• Safety
• Convenience
• Natural
• Tasty
– Each formulation goes through all possible cooking
techniques.
– All formulations have to be cleared by Sensory
panel & Constant Product Improvement.
– An ingredient database of all possible varieties
helps in recipe formulation.
15-11-2011
A Presentation by VINU FOOD PRODUCTS
8
Our Processing Environment
Processed in hygienic Conditions
…
Swabs of Factory Machines, Air
spaces & Workers are tested to
control Bacterial Contaminations
15-11-2011
A Presentation by VINU FOOD PRODUCTS
9
Our Processing Environment
Processed in hygienic Conditions
Pest Controlled,
Completely insulated,
Fully air conditioned
factory
15-11-2011
A Presentation by VINU FOOD PRODUCTS
10
Our Lab Test procedures
Well Equipped
Laboratory
To 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
15-11-2011
A Presentation by VINU FOOD PRODUCTS
11
Our Approach to Preservatives
Classes of Preservatives
Common salt
Sugar – sucrose, dextrose,
glucose, honey
Pungent spices, vinegar
Edible vegetable oils.
15-11-2011
Benzoic acid + its salts
Sulphurous acid + its salts
Nitrates / nitrites of Na / K
Sorbic acid + its Na/K/Ca salts
Propionic acid + its Na/K/Ca salts,
and its esters
Lactic acid + its Na/K/Ca salts,
CH3/C3H7 esters of p-OH benzoic acid
Acid Ca-phosphate, Nicin
A Presentation by VINU FOOD PRODUCTS
12
Our Approach to Preservatives
The Preservatives WE USE
Common salt
Sugar – sucrose, dextrose,
glucose, honey
Pungent spices, vinegar
Edible vegetable oils.
15-11-2011
Benzoic acid + its salts
Sulphurous acid + its salts
Nitrates / nitrites of Na / K
Sorbic acid + its Na/K/Ca salts
Propionic acid + its Na/K/Ca salts,
and its esters
Lactic acid + its Na/K/Ca salts,
CH3/C3H7 esters of p-OH benzoic acid
Acid Ca-phosphate, Nicin
A Presentation by VINU FOOD PRODUCTS
13
Our Approach to Preservatives
The Preservatives WE USE
• 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 II
preservative will lead to health problems,
• Class III Preservatives are prohibited.
15-11-2011
A Presentation by VINU FOOD PRODUCTS
14
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:

15-11-2011
Our multi-layer pouch inhibits bacterial, fungus and mold
growth.
A Presentation by VINU FOOD PRODUCTS
15
Our Authentication
Processing Environment
Lab Test Procedurres
Approach to Preservatives
Production Processes
1. ISO 22000 International Food
Safety Standards Certification
2. HALAL Certification
15-11-2011
A Presentation by VINU FOOD PRODUCTS
16
Summary of our Processes
15-11-2011
A Presentation by VINU FOOD PRODUCTS
17
Our Products & Preservatives
PRODUCT
PRESERVATIVES/
NOs
ADDITIVES
No Class II preservative,
NO artificial Flavour/Colour,
NO taste enhancer, No MSG
Milk Payasam mix
Nil
Mysore Pak Mix
Citric Acid
“
Kaju Barfi Mix
Citric Acid
“
Adai Mix
Nil
“
Medhu Vadai Mix
Soda Mavu (sodium
Bi-carbonate)
“
Bajji/ Bonda Mix
Citrc Acid, Soda
Mavu
“
Chicken Varuval Mix
Citric Acid
“
Vathakuzhambu Mix
Citric Acid
“
15-11-2011
A Presentation by VINU FOOD PRODUCTS
18
Our Products & Preservatives
PRODUCT
PRESERVATIVES/ NOs
ADDITIVES
No Class II preservative,
NO artificial Flavour/Colour,
NO taste enhancer, No MSG
Murukku Mix
Nil
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
“
15-11-2011
A Presentation by VINU FOOD PRODUCTS
19
Our Products & Preservatives
CLASS-II PRESERVATIVES
ARTIFICAL FLAVOURS
TASTE ENHANCERS
ARTIFICIAL COLOURS
15-11-2011
A Presentation by VINU FOOD PRODUCTS
20
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.
15-11-2011
A Presentation by VINU FOOD PRODUCTS
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15-11-2011
A Presentation by VINU FOOD PRODUCTS
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15-11-2011
A Presentation by VINU FOOD PRODUCTS
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