Copyright © 2020 Food Research Lab. All rights reserved 1

What are the Challenges Faced in the Food Manufacturing Industries During

Production

Dr. Nancy Agnes, Head,

Technical Operations, FoodResearchLab

info@foodresearchlab.com

In-Brief

In an increasingly inexpensive landscape,

food product companies involved in new

product development and food manufacture

are facing more and more challenges. The

food product companies as an entire are

preparing for a challenging year for New

product development in food industries.

Food research lab explains the problems in

food manufacturing industries in this blog

Keywords:

New product development in food

industries, food industries development,

technological growth in food industries,

technological food development,

technological market development, food

development from technology, food

industrial development, recipe development

services, food product development, food

product industries, food product companies,

food and beverage industry, food industry

companies, food product development

I. INTRODUCTION

The elevated level issues confronting food

and drink makers today may feel like similar

difficulties the business has been managing

for quite a long time. Yet, the setting

wherein these difficulties have changed

significantly. Buyer interest for more

noteworthy item development and openness,

always expanding the quality and

consistency pressures, more consolidated net

revenues, new channel openings, and a

robust labour force are only a portion of the

elements. That are moving business sector

elements to where food and refreshment

producers need to adopt a new strategy to

how they work together in food industries

development.

II. SATISFYING CONSUMER NEEDS

A large number of difficulties looked by

food producers identify with satisfying

changing customer needs. Regularly these

requirements to happen rapidly and with

costs kept to a base for technological growth

in food industries. Purchasers change their

conduct frequently, with new inclinations

and arising trends overwhelming many

purchasing choices. It happens regularly,

implying that food makers should create

items to satisfy these needs in ever-more

limited periods. Late patterns incorporate

high protein items, Omega 3 enhancements,

in a hurry wholesome snacks over more

traditional dinners, just in a general host of

other food patterns. There is no uncertainty

that we have moved into a universe of more

different purchaser needs where

prerequisites are getting progressively close

to home. Food producers need to work all

the more intimately with clients to

comprehend their necessities and objectives.

They additionally should be as effective

with regards to growing new plans and

getting items out to showcase in

technological food development.

Copyright © 2020 Food Research Lab. All rights reserved 2

III. ACCESSIBILITY OF RAW

MATERIALS

Farming produce is a significant factor for

continuing food handling exercises. Because

of occasional accessibility of specific yields,

the area faces delays underway bringing

about low inventory. For oil production,

most of the oilseed makers are little and

negligible ranchers with helpless admittance

to asset bases, for example, composts,

fertilizer, and so forth Thus, oilseeds

developed by such ranchers have a low

yield. Rabi crops like wheat, grain and

mustard are planted around mid-November

and reaped in April or May. These food

grains are subject to powers of nature, which

are relatively unusual. Occasional shortage

and significant expense of crude materials

comprise one of the essential requirements

influencing the development of little scope

food handling endeavours. This situation

brings about the need and higher estimating

of oil materials for technological market

development.

IV. CAPACITY CONSTRAINTS

A large number of these lack or shortage

issues can be tackled by following legitimate

stockpiling standards for crude materials. In

any case, this is a significant test looked by

the Indian little scope food handling

industry. The nonappearance and deficiency

of foundation offices to store crude materials

bring down the quality and accessibility of

the finished result. There are two different

ways for legitimate capacity – warehousing

and cold stockpiling. In distribution centres,

issues emerge because of the shortage of

room and how wares are ideally put away in

that space. Item harms are another issue

looked in a distribution centre; hardly any

damages are unavoidable however can be

diminished with a rack wellbeing netting

and dodging over-burden of racks. Cold

stockpiling for frozen food is a gigantic sub-

industry all by itself. With always advancing

food patterns, there are developing

assortments of prepared to-eat food, drinks,

handled frozen leafy foods items, marine

and meat items, etc. – vast numbers of these

things require particular stockpiling

conditions. The absence of accessibility of

these kinds of offices represents a significant

requirement for the food preparing area in

the food and beverage industry.

V. TRANSPORTATION ISSUES

The food things should be distributed with

appropriate bundling to keep away from

breakages and harms during transportation.

Likewise, the convenient conveyance is

critical to evade deterioration – certain food

things don't keep going long regardless of

whether put away in atmosphere controlled

offices.

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VI. INNOVATIVE GEAR

In the Indian food preparing area, we stick

to conventional creation measures where

human evaluators are assessing the nature of

agrarian and food items. This manual review

is tedious, work concentrated and inclined to

human blunder. To decrease the effect of

these issues, the modernized evaluation of

these items should be executed.

VII. HIGH COMPETITORS

This industry is profoundly serious with

numerous significant parts in the

coordinated, just as, disorderly areas. A

couple of the top Indian Food Processors

incorporate Nestle India Limited, Britannia

Industries Limited, Amul India, Parle Agro

Private Limited, Haldiram's Food

International Limited and ITC Limited. The

food preparing industry can create through

advertising channels, improving food quality

norms and reinforce labour to confront

worldwide difficulties to make due in a

severe climate. Disregarding the issues

encountered, food‐processing innovation in

India has kept on gaining consistent ground

towards modernization. The area will keep

on seeing expansions in the quantity of food

handling units. Some key drivers incorporate

the section of worldwide organizations,

accessibility of modest work power, rising

interest of Indian items in global business

sectors, and interest for prepared food.

VIII. REGULATIONS

With an expanding number of guidelines

and rules for food creation organizations to

conform to, there is an everyday challenge

to stay consistent and convey protected,

reasonable and dependable nourishments to

purchasers. With countless guidelines, not

which are all clear, there is an actual weight

set on food creation organizations. Changes

in these guidelines frequently require quick

reactions. It is imperatively significant that

organizations can show their consistency.

The European Union sets most of the

standard food enactment. With Brexit not

too far off, there are probably going to be

sweeping changes that will require food

makers to change how they work to meet

another arrangement of guidelines. Food

producing organizations should have the

option to and meet all the administrative

prerequisites simultaneously. It can expect

them to change their methodologies and

item advancement activities to meet

guidelines to take measure to guarantee a

mindful inventory network for food industry

companies.

IX. CONCLUSION

For food and beverage industries,

technology can be friend or foe. ERP

systems that were implemented years ago

can no longer support the complex demands

of this industry. Food research lab explains

the challenges in food product industries

during production in this blog

REFERENCES

1. Buttriss, J. L. (2013). Food reformulation: the

challenges to the food industry. Proceedings of the

Nutrition Society, 72(1), 61-69.

2. Tsarouhas, P. (2007). Implementation of total

productive maintenance in food industry: a case

study. Journal of Quality in Maintenance

Engineering.