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Benefits of Food Automation & Technology

Benefits of Food Automation & Technology!

Industrial automation has been gradually growing since the 1990s. But this progress has not at all affected the blue collar jobs; they have shifted to even more enjoyable and valuable jobs.

Recently, CFTRI declared their support to promote startups in the food sector. They will be launching entrepreneurship training programs in association with the Kautilya Entrepreneurship and Management Institute, Bengaluru. The primary focus is on food for breakfast, ready-to-eat foods, natural beverages, superfoods, healthy snacks, minimally processed vegetables, food processing machinery, and FSSAI regulations. The project has been titled “Entrepreneurial Opportunities in Food and Allied Sectors” which is scheduled from June 5 to June 16, the main agenda being provision of equal opportunities to both technological & entrepreneurial systems in the food sector. This program will be open for aspiring entrepreneurs and early-stage entrepreneurs in the food sector.

If we look into the packaging of food products, robots can be surely be used here. Laborious tasks such as weed removal, packaging can be done by them. Packing of food includes exposure to direct bacteria. This can sometimes be fatal. To keep away people from these demeaning jobs, robots can be put into action. A machine can easily pick and drop items in the packaging counter and food items can be packed in the most hygienic way.

Food traditions had not been evolving until when the meat-free burger came into life. The credit goes to Mcgill students at the ‘The Annual Institute of Food Technologists conference,’ which is the still largest conference for all food entrepreneurs, scientists, food developers. The students made plant-based vegan burgers that cook and taste like meat. Also, they lent their innovation to make a nutrient-rich ready-to-eat stew for children and pregnant women in Yemen. The vegan burger is made of shiitake mushrooms, textured vegetable protein, and pulse ingredients like black beans and pea protein. The stew consists of lentils, tuna, skim milk powder, tahini, carrots, and tomatoes; its flavor profile was inspired by Saltah, a popular Yemeni dish.

Innovation today has entered the food territories, providing us with new technologies to make us experience and enjoy new dishes. We are now changing the way we eat by experimenting with tastes &flavours.

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