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  • Manufacture of Food & Beverages with Project Profiles (3rd Edn.)
  • Manufacture of Food & Beverages with Project Profiles (3rd Edn.)
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Manufacture of Food & Beverages with Project Profiles (3rd Edn.) ( New Arrival ) ( ) ( ) ( ) ( )
Author P.K. Tripathi ISBN 9788195577583
Code ENI14 Format Hardcover
Price: Rs 2295   2295 US$ 200   200
Pages: 227 Published 2022
Publisher NIIR PROJECT CONSULTANCY SERVICES
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Manufacture of

Food & Beverages

with Project Profiles

(Food Processing, Beverages, Potato Powder, Herbal Health Drink, Carbonated Health Drinks, Chocolate, Candy, Toffee, Microbrewery, Functional Food Based Bakery Products (Modern Bakery Unit), Rice Beer, Craft Beer, Lemon-Lime Flavoured Soft Drink (Nimbu Pani) and Fruit Juice (Apple, Plum and Peach))

The Food and Beverage industry in India has been growing at a fast pace, with an annual growth rate of 10%. The food and beverage industry is an essential sector of any nation’s economy, since it offers basic needs for survival. The industry provides employment to thousands of people across all levels; from suppliers to people in distribution, manufacturing, sales and marketing. Every country has its own market dynamics that contribute to a specific food culture as well as its own specialty products. In general terms, there are two ways: one method involves processing raw materials into packaged foods which can be sold at supermarkets or grocery stores; another method involves cooking meals or drinks at restaurants or bars. Some companies focus on only one aspect of production while others handle both aspects. Regardless of what method is used, it’s important to keep in mind that these products need to be transported from their place of origin (i.e., farms) all over a country and eventually reach consumers’ homes. This process is called distribution. Distribution channels vary greatly by region but usually include wholesale suppliers, retailers (grocery stores), wholesalers and local distributors who sell directly to customers through restaurants or small shops. The industry also includes packaging manufacturers, advertising agencies and event planners for food festivals like Taste of Chicago.

 

The money-making opportunities are very huge because most Indians eat three times a day. Snacks have become an important part of our daily life, some people have them at breakfast while others prefer to have their favourite snack during lunch or dinner time. Some of these companies provide all kinds of food products like readymade meals, vegetables, fruits, bakery products etc. There are various kinds of snacks available for various tastes like salty snacks for those who love salty foods; sweet ones for those who love sweets; spicy ones for those who love spicy foods; crunchy ones for those who love crunchy foods; soft drinks for children and adults alike; fruit juices which can be prepared from fresh fruits or by adding water to powder concentrates. These companies also supply dairy products like milk, cheese, butter, paneer (cottage cheese), curd (yoghurt) etc. These days many fast food chains are coming up in big cities where you can get your favourite fast food on your doorstep within minutes after placing your order over phone or internet. Many of these companies sell frozen foods too. Frozen food items include ice creams, kulfi (Indian ice cream), rasgullas (sweet dumplings made with cottage cheese), samosas, vadas etc. In addition to that there are large number of beverage companies which make carbonated and non-carbonated drinks like aerated water, juice drinks, squashes, lemonades etc. For example Coca Cola has more than 200 brands worldwide including Thums Up in India; Pepsi has Slice and Mirinda in India; Cadbury Schweppes sells Fanta and Sprite in India. All these beverage companies manufacture carbonated as well as non-carbonated drinks but they do not manufacture any alcoholic beverages.

 

The market is grow at a CAGR of 9.5%. The rise in CAGR is attributable to this market’s demand and growth returning to pre-pandemic levels and even exceeding once the pandemic is over. Functional foods and beverages are enriched with functional nutrients, in addition to the basic nutritional value of the product, to provide multiple health-related benefits. These nutrients include amino acids, vitamins, minerals, proteins, fatty acids, and prebiotics. Functional products have gained importance in recent years due to the increased awareness among consumers.

Rising Spending on Healthy & Nutritious Diet Products to Fuel Market Growth The functional food and beverage market trends are driven by the rising demand for healthy and nutrition-rich diets. Evolving lifestyles and increasing incomes of consumers across the world have fueled the demand for products with superior nutritional profiles. Functional beverages, for instance, are designed to be consumed on-the-go, providing enhanced nutrition. Increasing product development and innovation activities, the availability of a wide variety of products, especially across e-commerce platforms, and the adoption of unique promotional strategies by market players are collectively furthering the growth of this market.

 

The market segments for functional foods and drinks, based on type, include functional dairy products as the leading product type. Increased consumer inclination towards aiding digestive health has contributed to raising the demand for prebiotics and probiotics dairy products. The higher affordability of functional dairy products such as yogurt is further boosting its demand across developing economies where per capita income and spending on health food products are comparatively lower. The cereal and grain segment is another important segment that is generating the highest revenue after functional dairy products. The fortification of cereals & grains is one of the most effective methods to tackle nutrient deficiencies. Governments and regulatory authorities across the world have been taking initiatives to address the growing concern of nutrient deficiencies among populations with fortified foods. The addition of iodine in salt, vitamin D in milk, and vitamin B and iron in flour and bread are some of the examples of food fortification.

 

The book covers a wide range of topics connected to Food Industry, Potato Powder, Herbal Health Drink, Carbonated Health Drinks, Chocolate, Candy And Toffee, Microbrewery, Functional Food Based Bakery Products (Modern Bakery Unit), Rice Beer With Can & Bottle Packaging, Craft Beer, Lemon-Lime Flavoured Soft Drink (Nimbu Pani), Fruit Juice (Apple, Plum And Peach), as well as their manufacturing processes and plant economics.

 

A thorough guide on Food and Beverage manufacture and entrepreneurship. This book is a one-stop shop for everything you need to know about the Food and Beverage Industry, which is ripe with opportunity for producers, merchants, and entrepreneurs. This is the only book that covers the process of making commercial Food and Beverage. From concept through equipment procurement, it is a veritable feast of how-to information.

 

 

 

 

CONTENTS

 

1.       INTRODUCTION.............................................................................................................................. 1

1.1.    History

1.2.    F&B industry in India

1.3.    Other Sectors in the F&B industry

1.4.    Growth of Food and Beverage Industry

1.5.    Demand of Food and Beverage Industry

1.6.    Profit in Food and Beverage Industry

1.7.    Business Profit in the Food and Beverage Industry in India

1.8.    Future of Food and Beverage Industry in India

2.       HOW TO START FOOD BUSINESS........................................................................................................ 9

2.1.    Decide the Business Structure

2.2.    Research the Market Well

2.3.    Get FSSAI License/Registration

2.4.    Apply for the Trademark

2.5.    Verify Nutrition Chart

2.6.    Location of the Organization

3.       FOOD PROCESSING INDUSTRY......................................................................................................... 12

3.1.    Production

3.2.    Methods

3.3.    Reasons and Consequences

3.4.    How does processed food fit into a healthy diet?

4.       HOW TO START BEVERAGES INDUSTRY.............................................................................................. 16

4.1.    How to Start Beverages Industry

4.2.    Different Types of Soft Drinks

4.3.    Conduct Market Research

4.4.    Analysis of Recipes

4.5.    Keep Changing

4.6.    Registration of the Company

4.7.    Certificates and Licenses

4.8.    Promote Drinks Business

4.9.    Infrastructure and the Location

4.10.Equipment and Raw Materials

4.11.Processing and Packaging

4.12.Merchandising

5.       BEVERAGES INDUSTRY................................................................................................................... 20

5.1.    Production of Beverage Industry

5.2.    Types of Beverage

5.3.    Beverage Processing Steps

5.4.    Selecting a Clarifying or Prefilter

5.4.1. Final Filtration Processing Steps

5.4.2. Process Monitoring Processing Steps

5.4.3. Tank Venting Processing Steps

5.4.4. Gas Filtration Processing Steps

5.4.5. Housings Processing Steps

5.4.6. Integrity Testing Processing Steps

5.4.7. Diffusion Test Processing Steps

5.4.8. Pressure Hold Testing

6.       POTATO POWDER......................................................................................................................... 31

6.1.    INTRODUCTION

6.2.    PROPERTIES

6.2.1. Physical Properties

6.2.2. Chemical Properties

6.2.3. Microbiological Properties

6.3.    USES

6.4.    BENEFITS OF POTATO POWDER

6.5.    B.I.S. SPECIFICATIONS

6.6.    NUTRITION VALUE OF POTATO POWDER

6.7.    DESCRIPTION OF RAW MATERIALS

6.7.1. Properties of Raw Material

6.8.    MANUFACTURING PROCESS

6.8.1. Basic Raw Material Required

6.8.2. Packing and Marking

6.9.    PROCESS FLOW DIAGRAM

6.10.PLANT ECONOMICS

7.       HERBAL HEALTH DRINK.................................................................................................................. 44

7.1.    INTRODUCTION

7.2.    BENEFITS OF HERBAL HEALTH DRINK

7.3.    B.I.S. SPECIFICATIONS

7.4.    LIST OF PLANT AND MACHINERY

7.5.    FORMULATIONS

7.6.    Manufacturing Process

7.7.    Process Flow Diagram

7.8.    PLANT ECONOMICS

8.       CARBONATED HEALTH DRINKS......................................................................................................... 52

8.1.    INTRODUCTION

8.2.    Carbonated Soft Drinks

8.3.    B.I.S Specifications

8.4.    Additional Label Information

8.5.    Benefits

8.6.    Manufacturing Process

8.7.    Process Flow Diagram

8.8.    PLANT ECONOMICS

9.       CHOCOLATE, CANDY AND TOFFEE.................................................................................................... 61

9.1.    INTRODUCTION

9.2.    Composition of Products

9.2.1. Chocolate

9.2.2. Candy

9.2.3. Toffee

9.3.    Types of Product

9.3.1. Chocolate

9.3.2. Candy and Toffee

9.4.    Uses of Products

9.5.    Health Benefit of Products

9.5.1. Chocolates

9.5.2. Candy & Toffee

9.6.    B.I.S. Specifications

9.7.    Nutritional Properties of Chocolates Products

9.7.1. White Chocolate

9.7.2. Dark Chocolate

9.8.    Formulations

9.8.1. Milk Chocolates

9.8.2. Coating Chocolate

9.8.3. Couverture Chocolate

9.8.4. Dark Chocolates

9.8.5. Dark Chocolates

9.8.6. Milk Chocolate

9.8.7. English Milk Chocolate

9.8.8. Chocolate Toffee

9.8.9. Chocolate Annex Caramels

9.9.    Chocolate Manufacturing Process

9.9.1. List of Machine

9.9.2. Chocolate Products

9.9.3. Packaging

9.10.Process Flow Diagram

9.11.Toffee Manufacturing Process

9.11.1.    List of Machinery

9.11.2.    Process

9.12.Process Flow Diagram

9.13.Candy Manufacturing Process

9.13.1.    List of Machinery

9.13.2.    Process

9.14.Process Flow Diagram

9.15.PLANT ECONOMICS

10.   MICROBREWERY........................................................................................................................... 86

10.1.INTRODUCTION

10.2.Microbrewery

10.2.1.    Nanobrewery

10.2.2.    Farm Brewery

10.2.3.    Craft Brewery

10.3.Raw Material Details

10.4.Manufacturing Process

10.5.Process Flow Diagram

10.6.PLANT ECONOMICS

11.   FUNCTIONAL FOOD BASED BAKERY PRODUCTS (MODERN BAKERY UNIT).............................................. 100

11.1.INTRODUCTION

11.1.1.    Biscuit

11.1.2.    Cookies

11.1.3.    Bread

11.2.Properties

11.3.Uses

11.4.Types of Biscuits & Cookies

11.5.B.I.S. Specifications

11.6.Raw Material Details

11.6.1.    Flour

11.6.2.    Functional Food

11.6.3.    Functional Flour

11.6.4.    Leavening

11.7.Manufacturing Process Details

11.7.1.    General Process of Bread

11.7.2.    White Bread

11.7.3.    Multigrain Bread

11.7.4.    Process Flow Diagram of Bread

11.7.5.    General Process of Biscuits

11.7.6.    Process Flow Diagram of Biscuits

11.7.7.    Process of Cream Biscuits

11.7.8.    Process Flow Diagram of Cream Biscuits

11.7.9.    Biscuits from Soy Flour and Rice Bran

11.7.10.     Process Flow Diagram of Biscuits from Soy Flour and Rice Bran

11.7.11.     Chocolate Chips Cookies

11.7.12.     Process Flow Diagram of Chocolate Chips Cookies

11.7.13.     Oatmeal Raisin Cookies

11.7.14.     Process Description

11.7.15.    Process Flow Diagram of Oatmeal Raisin Cookies

11.8.Preservatives and Storage

11.8.1.    Leavening Agents

11.8.2.    Fully Saturated Mono and Diglycerides

11.8.3.    Whey-Based Ingredients

11.9.Cookie Storage

11.10.   PLANT ECONOMICS

12.   RICE BEER WITH CAN & BOTTLE PACKAGING..................................................................................... 131

12.1.INTRODUCTION

12.2.Properties of the Rice Beers

12.2.1.    Physicochemical Properties

12.2.2.    Volatile Compounds in the Rice Beers

12.3.B.I.S. Standards

12.4.Types of Rice Beer

12.5.Top 10 Beer Brands in India

12.6.Raw Material

12.7.Manufacturing Process

12.7.1.    Lautering

12.7.2.    Fermentation

12.7.3.    Maturation

12.7.4.    Filtration

12.7.5.    Packaging, Storage and Distribution

12.8.Utilities in a Brewery

12.9.Refrigeration Technology

12.10.   Process Control System for the Brewing Process

12.11.   Process Flow Diagram

12.12.   Hazard Analysis Critical Control Points (HACCP)

12.13.   Fermenter & Fermentation Equipment-Beer Equipment

12.14.   PLANT ECONOMICS

13.   CRAFT BEER................................................................................................................................ 156

13.1.INTRODUCTION

13.2.Microbrewery

13.3.Craft Brewery

13.4.Health Benefits Associated with Moderate Consumption of Beer

13.5.Characteristics

13.6.Appearance

13.7.Aroma

13.8.Flavor and Mouthfeel

13.9.Alcohol Content

13.10.   B.I.S. Specifications

13.11.   Raw Material Details

13.12.   Types of Hops

13.13.   Manufacturing Process

13.14.   Process Flow Diagram

13.15.   Licenses Required for Opening a Microbrewery in India

13.16.   Formalities for Setting up Beer Industry

13.16.1.    Technical Requirements

13.16.2.    Existing Machines:

13.16.3.    Licence

13.17.   PLANT ECONOMICS

14.   LEMON-LIME FLAVOURED SOFT DRINK (NIMBU PANI)....................................................................... 173

14.1.INTRODUCTION

14.2.Benefits of Soft Drinks

14.3.Raw Materials

14.4.Raw Material Property as per Standards

14.4.1.    IS 10500: Drinking Water

14.4.2.    Sugar

14.4.3.    Acidity Regulator IN 330

14.4.4.    Stabilizer (445)

14.4.5.    Preservative (E Number 202)

14.5.Manufacturing Process

14.6.Quality Control

14.7.Process Flow Diagram

14.8.Machinery Details

14.8.1.    Bottle Preparation Equipment

14.8.2.    Mixing Equipment

14.8.3.    Filling Machinery

14.8.4.    Conveyor System

14.9.PLANT ECONOMICS

15.   FRUIT JUICE (Apple, Plum and Peach).......................................................................................... 184

15.1.INTRODUCTION

15.2.Health Benefits of Fruits

15.2.1.    Apple

15.2.2.    Health Benefits of Apple

15.2.3.    Peach

15.2.4.    Health Benefits of Peaches

15.2.5.    Plums

15.2.6.    Health Benefits of Plums

15.3.B.I.S. Specification

15.4.Manufacturing Process

15.4.1.    Acceptance of Raw Material

15.4.2.    Fruit Pulp Preparation and Processing

15.5.Other Enzymes in Juice Production

15.6.Process Flow Diagram

15.7.Cold-Pressed Juice Process

15.8.High Pressure Processing

15.9.Aseptic Packaging for Fruit Juice

15.10.   Packaging Technology in Fruit Juice Industry

15.10.1.    Aseptic Packaging

15.10.2.    Tetra Packaging

15.10.3.    Layers of Aseptic Carton Package

15.10.4.    PET Bottle Packaging

15.11.   Spout Packaging

15.11.1.    Canning Packaging

15.12.   Food Safety Requirements & Standard Required for Constructing Fruit Processing Unit

15.13.   Waste Collection & Management Procedures

15.13.1.    Major Waste Generating Activities

15.13.2.    Waste Management Practices

15.13.3.    Zero Emissions Systems Concepts

15.14.   Pollution Prevention and Control

15.15.   PLANT ECONOMICS

 

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Our Market Survey cum Detailed Techno Economic Feasibility Report Contains following information:

Introduction
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  • Properties
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Market Study and Assessment
  • Current Indian Market Scenario
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Raw Material
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Personnel (Manpower) Requirements
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Plant and Machinery
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Manufacturing Process and Formulations
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Assumptions for Profitability workings
Plant Economics
Production Schedule
Land & Building
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Plant & Machinery
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Other Fixed Assets
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  • Technical Knowhow
  • Provision of Contingencies
Working Capital Requirement Per Month
  • Raw Material
  • Packing Material
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  • Consumable Store
Overheads Required Per Month And Per Annum
  • Utilities & Overheads (Power, Water and Fuel Expenses etc.)
  • Royalty and Other Charges
  • Selling and Distribution Expenses
Salary and Wages
Turnover Per Annum
Share Capital
  • Equity Capital
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Annexure 1:: Cost of Project and Means of Finance
Annexure 2:: Profitability and Net Cash Accruals
  • Revenue/Income/Realisation
  • Expenses/Cost of Products/Services/Items
  • Gross Profit
  • Financial Charges
  • Total Cost of Sales
  • Net Profit After Taxes
  • Net Cash Accruals
Annexure 3 :: Assessment of Working Capital requirements
  • Current Assets
  • Gross Working. Capital
  • Current Liabilities
  • Net Working Capital
  • Working Note for Calculation of Work-in-process
Annexure 4 :: Sources and Disposition of Funds
Annexure 5 :: Projected Balance Sheets
  • ROI (Average of Fixed Assets)
  • RONW (Average of Share Capital)
  • ROI (Average of Total Assets)
Annexure 6 :: Profitability ratios
  • D.S.C.R
  • Earnings Per Share (EPS)
  • Debt Equity Ratio
Annexure 7 :: Break-Even Analysis
  • Variable Cost & Expenses
  • Semi-Var./Semi-Fixed Exp.
  • Profit Volume Ratio (PVR)
  • Fixed Expenses / Cost
  • B.E.P
Annexure 8 to 11:: Sensitivity Analysis-Price/Volume
  • Resultant N.P.B.T
  • Resultant D.S.C.R
  • Resultant PV Ratio
  • Resultant DER
  • Resultant ROI
  • Resultant BEP
Annexure 12 :: Shareholding Pattern and Stake Status
  • Equity Capital
  • Preference Share Capital
Annexure 13 :: Quantitative Details-Output/Sales/Stocks
  • Determined Capacity P.A of Products/Services
  • Achievable Efficiency/Yield % of Products/Services/Items
  • Net Usable Load/Capacity of Products/Services/Items
  • Expected Sales/ Revenue/ Income of Products/ Services/ Items
Annexure 14 :: Product wise domestic Sales Realisation
Annexure 15 :: Total Raw Material Cost
Annexure 16 :: Raw Material Cost per unit
Annexure 17 :: Total Lab & ETP Chemical Cost
Annexure 18 :: Consumables, Store etc.,
Annexure 19 :: Packing Material Cost
Annexure 20 :: Packing Material Cost Per Unit
Annexure 21 :: Employees Expenses
Annexure 22 :: Fuel Expenses
Annexure 23 :: Power/Electricity Expenses
Annexure 24 :: Royalty & Other Charges
Annexure 25 :: Repairs & Maintenance Exp.
Annexure 26 :: Other Mfg. Expenses
Annexure 27 :: Administration Expenses
Annexure 28 :: Selling Expenses
Annexure 29 :: Depreciation Charges – as per Books (Total)
Annexure 30 :: Depreciation Charges – as per Books (P & M)
Annexure 31 :: Depreciation Charges - As per IT Act WDV (Total)
Annexure 32 :: Depreciation Charges - As per IT Act WDV (P & M)
Annexure 33 :: Interest and Repayment - Term Loans
Annexure 34 :: Tax on Profits
Annexure 35 ::Projected Pay-Back Period And IRR