15-11-20111A Presentation by VINU FOOD PRODUCTS WHAT IS FOOD QUALITY: It should be very safe to eat – Safety Food It should not have additives that are

15-11-2011 1A Presentation by VINU FOOD PRODUCTS

WHAT IS FOOD QUALITY:

It should be very safe to eat – Safety Food

It should not have additives that areharmful to our body reducing our lifespan & increasing our medical bills

Tasty foodConsistent taste.

In the Quality of Food,

Food Safetyshould get highest priority.

215-11-2011 A Presentation by VINU FOOD PRODUCTS


VINU’s FOOD QUALITY Approach adopts

SCNT Principle:

–S–C –N–T



VINU’s FOOD QUALITY Approach adopts

SCNT Principle:

–S–C –N–T

afetyonvenience aturalasty


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


OUR SCNT PRINCIPLE• Safety• Convenience

– Make life easy for the modern family.– Maximum ingredients in our products with

MinimumCooking Time.

•Natural• Tasty


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.

• Tasty15-11-2011 7A Presentation by VINU FOOD PRODUCTS

OUR SCNT PRINCIPLE• Safety• Convenience•Natural• Tasty

– Each formulation goes through all possible cookingtechniques.

– All formulations have to be cleared by Sensorypanel & Constant Product Improvement.

– An ingredient database of all possible varietieshelps in recipe formulation.15-11-2011 8A Presentation by VINU FOOD PRODUCTS

Our Processing Environment

Processed in hygienic Conditions

Swabs of Factory Machines, Air spaces & Workers are tested tocontrol Bacterial Contaminations

…


Pest Controlled,Completely insulated,

Fully air conditionedfactory

Processed in hygienic Conditions

Our Processing Environment


Well Equipped LaboratoryTo 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

Our Lab Test procedures


Our Approach to PreservativesClasses of Preservatives

15-11-2011 A Presentation by VINU FOOD PRODUCTS 12

Common saltSugar – sucrose,

dextrose, glucose, honey

Pungent spices, vinegarEdible vegetable oils. Benzoic acid + its salts Sulphurous acid + its salts Nitrates / nitrites of Na / KSorbic acid + its Na/K/Ca saltsPropionic acid + its Na/K/Ca salts,

and its estersLactic acid + its Na/K/Ca salts, CH3/C3H7 esters of p-OH benzoic acidAcid Ca-phosphate, Nicin

The Preservatives

15-11-2011 A Presentation by VINU FOOD PRODUCTS 13

Common saltSugar – sucrose,

dextrose, glucose, honey

Pungent spices, vinegarEdible vegetable oils. Benzoic acid + its salts Sulphurous acid + its salts Nitrates / nitrites of Na / KSorbic acid + its Na/K/Ca saltsPropionic acid + its Na/K/Ca salts,

and its estersLactic acid + its Na/K/Ca salts, CH3/C3H7 esters of p-OH benzoic acidAcid Ca-phosphate, Nicin

WE USE

Our Approach to Preservatives

• 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 IIpreservative will lead to health problems,

• Class III Preservatives are prohibited.

14

Our Approach to PreservativesThe PreservativesWE USE


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: Our multi-layer pouch inhibits bacterial, fungus and mold

growth.


1. ISO 22000 International Food Safety Standards Certification

2. HALAL Certification

Our AuthenticationProcessing EnvironmentLab Test ProcedurresApproach to

PreservativesProduction Processes


Summary of our Processes


Our Products & Preservatives

18

PRODUCTPRESERVATIVES/ADDITIVES

NOs

Milk Payasam mix Nil

No Class II preservative, NO artificial Flavour/Colour, NO taste enhancer, No MSG

Mysore Pak Mix Citric Acid “

Kaju Barfi Mix Citric Acid “

Adai Mix Nil “

Medhu Vadai MixSoda Mavu (sodium Bi-carbonate)

“

Bajji/ Bonda Mix Citrc Acid, Soda Mavu

“

Chicken Varuval Mix Citric Acid “

Vathakuzhambu Mix Citric Acid “


19

PRODUCT PRESERVATIVES/ADDITIVES

NOs

Murukku Mix Nil

No Class II preservative, NO artificial Flavour/Colour, NO taste enhancer, No MSG

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 “



CLASS-II PRESERVATIVESARTIFICAL FLAVOURSTASTE ENHANCERSARTIFICIAL COLOURS

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.




Documents

15-11-20111A Presentation by VINU FOOD PRODUCTS WHAT IS FOOD QUALITY: It should be very safe to eat – Safety Food It should not have additives that are