Food Industry

A membrane is a type of selective barrier that is used to separate or concentrate the feed stream as it passes through the membrane, which selectively allows some constituents to pass as others are retained on the surface of the membrane. The constituents that are allowed to pass are known as permeates and those that are retained are known as concentrates or reiterates. Different types of membrane are used in the Food industry depending on their pore size.

The types of technology implemented for membranes include alliteration, incrimination, reverse osmosis, and infiltration. Covered in this Report This report covers the present scenario and the growth prospects of the Global Membrane market in the Food industry for 2015-2019. In terms of technology, the market is segmented into Reverse Osmosis, Alliteration, Incrimination, Infiltration, and Others. In terms of application, the market is segmented into the Dairy, Beverages, Grain Products, Sugar Refining, Fruits and Vegetables, Animal

Products and Other industries. View our full TCO here Key Regions MEME OPAC Americas Key Vendors GE Healthcare AGE Filtration Siemens Water Technologies OSMOSIS Membrane Systems Gumbo Other Prominent Vendors Applied Membrane Tech MED Millipede Graver Technologies Koch Membrane Systems pall Global Membrane Market in Food Industry By Dispassionateness Evolve Water Technologies Key Market Driver Growing Food Industry For a full, detailed list, view our report. Key Market Challenge High Initial Investment and Operating Costs

Key Market Trend Growing Demand for Infiltration Membranes Key Questions Answered in this Report What will the market size be in 2018 and what will the growth rate be? What are the key market trends? What is driving this market? What are the challenges to market growth? Who are the key vendors in this market space? What are the market opportunities and threats faced by the key vendors? What are the strengths and weaknesses of the key vendors? For more insights, view our Global Membrane Market in Food Industry 2015-2019 report.

The research paper discusses the business practice of three main players in the fast food industry. The research paper attempts to outline their expansion, factors influencing their business management among others and makes summary of the findings. FAST FOOD INDUSTRIES AND MARLOW’S HIERARCHY OF NEEDS In this paper will focus on the fast food industry where three world major corporate brands are engaged in the business. They include McDonald, Burger King Corporation and Wendy International. These companies sale fast food items mainly hamburgers, soft drinks and sandwiches of different types.

Maslow’s hierarchy of needs outlines categories of human needs to be fulfilled which are biological n, safety , social , esteem and self actualization. These business organization serve as an example of how the organization try to meet the needs of their customers, clients and employees. The companies serve millions of customers in the world per day, they employ thousands of workers and partner with other entities in fulfilling their business interest. Both were formerly owned by private owners but due to expansion transformed into public company and trade in the stock exchange (Business ball, 2008).

CUSTOMERS SEGMENTATION These fast food chain companies have primary target to sale food to all its customers in different segments of the economic status, age, professional and regional level. For instance Burger King started as a single store in 1954 and by 1959 it had nine stores in Miami. it rapidly expanded to 5 regional states in the same year. In 1963 it opened first international store in Puerto Rico setting pace for other international restaurants in Oceania, Europe, Asia and South America and by 2006 it had 11200 stores world wide.

On the other hand McDonald the world’s largest fast food restaurant opened its first store in in 1940 by two brothers Dick and Mac McDonald in California. It opened its regional restaurant in Illinois in 1955 and has tremendously expanded globally to over 120 countries. In 2006 it had 31,000 restaurant stores in the world (McDonald, 2008) Burger King and McDonald have over time targeted consumers that do have little time and need to get food fast as well as meet other consumers.

Their products have focused in different groups of the population such children , youth aged between 18 and 34 that require high quality products and adult clientele. The products are designed depending on the regions, cultural beliefs and religious beliefs. McDonald is largely credited in devising products that have regional tastes and adapt to local culture. Burger King have also done but with little success because of controversial disputes it has had with animal rights environmental groups and governments . McDonald and Burger king have also developed product that consider health issues.

The two major fast food chains have ensured their clients are met wherever they are. Children have been the main target of companies. Burger king has a close link to children where they have known to cultivate close relationship with them in order to build a broad customer base. Similar to it McDonald have also run several linkages with children , young adults and adults as well with greater strategies. McDonald has been synonymous with globalization or McDonaldization in which most people in the world see it as way of promoting American culture.

Economists use ‘Big Mac Index’ to refer to purchasing parities of different currencies. The fast food corporations have changed the nature of operation of the business industry by introducing new standards of operation and service. For instance McDonald have Drive-through service, Auto-Mac service, pay and drive, Mc-drive service and walk-through service. These has shaped the way in which its customers, clients and other parties have conducted their business. In international locations they have affected levels of cleanliness and service delivery (McDonald, 2008).

Fast food restaurants have continued to model their business to capture markets that are essentially not reached by other food service industry for instance McDonald have McStop service which targets travelers and long distant drivers hence the truck shop. These fast food industry market players are known to promote unhealthy eating behavior which has caused the disappearance of traditional healthy food and increased consumption of high level fat, sugar and salt content food. This has brought increased obesity and other health related disease.

While the initial investment in materials and equipment is steep, the output of this system rapidly accelerates to full potential and sots very little to maintain on an annual basis. The versatility of this system allows for the simultaneous production of a variety of sought after vegetables at reasonable cost and can reproduced In nearly any area of the united States. Project Description This project Is designed to develop a reproducible and self-sustaining aquaplanes system based on $100,000 Initial investor Input.

A functioning model will be created to prove the viability of a self contained and symbiotic relationship that combines hydroponics vegetable production with aquaculture production. Hydroponics is the arming of vegetables using only water and loose fill media instead of soil. Aquaculture is the farming of fish in a controlled and sustainable environment. Putting these two systems together provides a source of nutrient rich water for growing plants and a natural filtration system, rich with oxygen, for growing fish.

The combined system will be operated and monitored over a five year period to determine the total cost of production for a variety of leafy green vegetables as well as the price per pound of fish created over the same time period. The greatest price actor of getting food to local markets Is the fuel cost from the production location, through one or more levels of storage and packaging and lastly the trip to each point of sale. The system we propose to build would remove the fuel and transportation costs of a variety of vegetables that could easily be grown local to the market in which they are ultimately sold.

Each certified organic occupations production facility could support the growth of several varieties of vegetables on a year round basis. This would allow local markets and restaurants the opportunity to provide locally grown organic produce and fish at reduced prices. Creating a system that is both self- sustaining and profitable is the key in the development of a solution that can be marketed. After the initial startup of a location, minimal financial input must be maintained while keeping the operational costs as low as possible to create a viable business model.

From Wikipedia, the free encyclopedia (http://en. wikipedia. org/wiki/Fruit) Several culinary fruits Culinary fruits In botany, a fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants disseminate seeds. Many of them that bear edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition, respectively; in fact, humans and many animals have become dependent on fruits as a source of food. 1] Fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

The section of a fungus that produces spores is also called a fruiting body. [2] In common language usage, “fruit” normally means the fleshy seed-associated structures of a plant that are sweet and edible in the raw state, such as apples, oranges, grapes, strawberries, and bananas. [3] On the other hand, the botanical sense of “fruit” includes many structures that are not commonly called “fruits”, such as bean pods, corn kernels, wheat grains, and tomatoes. 4] Vegetable From Wikipedia, the free encyclopedia Vegetables in a supermarket in the United States. A vegetable is an edible plant or part of a plant, but usually excludes seeds and most sweet fruit.

This typically means the leaf, stem, or root of a plant. The non-biological definition of a vegetable is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary, based on cultural and/or personal views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants,[1][2] while others consider them a separate food ategory;[3] Some cultures group potatoes with cereal products such as noodles or rice[4], while most English speakers would consider them vegetables. Some vegetables can be consumed raw, some may be eaten cooked, and some must be cooked in order to be edible. Vegetables are most often cooked in savory or salty dishes. However, a few vegetables can be used in desserts and other sweet dishes, such as pumpkin pie and carrot cake. A number of processed food items available on the market contain vegetable ingredients and can be referred to as “vegetable derived” products.

These products may or may not maintain the nutritional integrity of the vegetable used to produce them. Differences Botanic fruit and culinary fruit In the culinary sense of these words, a fruit is usually any sweet-tasting plant product, especially those associated with seeds; a vegetable is any savoury or less sweet plant product; and a nut is any hard, oily, and shelled plant product. [5] These culinary vegetables that are botanically fruit include cucurbits (e. g. , squash, pumpkin, and cucumber), tomatoes, peas, beans, corn, eggplant, and sweet pepper.

In addition, some spices, such as allspice and chilies, are fruits, botanically speaking. [6] In contrast, rhubarb is often referred to as a fruit, because it is used to make sweet desserts such as pies, though only the petiole of the rhubarb plant is edible. [7] Edible gymnosperm seeds are often given fruit names, e. g. , pine nuts, ginkgo nuts. Botanically, a cereal grain, such as corn, wheat or rice, is also a kind of fruit, termed a caryopsis. However, the fruit wall is very thin, and is fused to the seed coat, so almost all of the edible grain is actually a seed. 8] Many common terms for seeds and fruit do not correspond to the botanical classifications. In botany, seeds are ripened ovules; fruits are the ripened ovaries or carpels that contain the seeds and a nut is a type of fruit and not a seed. [6] Fruits in the botanical sense, but used as vegetables tomatoes, cucumbers, squash, zucchinis, pumpkins, peppers, eggplant, tomatillos, chayote, okra, breadfruit, avocado, green beans, and snow peas SPOILER: A crop like Sugarcane though happens to be none of the above but rather a ‘grass’ under botanical classification.

Can organic farmers produce enough food to feed the world? Discuss this question commenting on the place of organic farming in sustainable food systems In order for organic farming to produce enough food for the world In a sustainable system, Limiting factors to production In the organic system need to be overcome. Through yields outputs to primarily disease control and fertilizers, this method of farming could solve global hunger and world starvation, giving us a

On the other hand, conventional agricultural production systems are not necessarily sustainable-perhaps we need a compromise. Continual cropping and grazing, together with over use of herbicides, Insecticides and fertilizers are Inarguably damaging to the environment and the web of life. There has often been a proposal that Northern Australia could become the food bowl of Australia. The argument against this Is often that disease and pest control In the Northern climates is a major Limiting factor to production.

Extrapolating this to a world situation, I don’t believe organic farming on a world scale could achieve the production levels required to feed the escalating population. Without conventional inputs, which are not always organically friendly, I cannot see adequate production to feed the world. Perhaps in to the future this can be achieved. As dad just pointed out-in the North of Australia, and this would be in other matching arid countries of the world, animal production, is relatively easily to be organically certified because they don’t need to use drench, fertilizers etc-only some feed supplements which could be organic.

The problem areas are the more tropical areas where disease and pest control are more difficult in an organic plant production system. -produce food of optimum quality and quantity using sustainable farming practices -produced in over 130 countries -represent fastest growing food sector worldwide -market analyst forecast annual growth rates between 10-30% around the world -basis is -healthy, biologically active soil -enhance and maintain

Variations of sausages are made available in different cultures and cooking styles. Nowadays, we see and taste sausages in all forms and their flavors have been quite distinctive as well. Some of it is classified as ready to eat while others require maximum precautions of thorough cooking. This is the reason why there have been various divisions which separates the different types of sausages based on how it has been prepared. Sausages are usually made out of ground or minced meat for as long as it is chopped exceedingly small, with pounded spices, aromatic herbs, and animal fat (Lee 193).

This food is always packed in a casing and can be easily perceived as a food which is elongated in form. The casings in traditional sausage making are made out of intestines of animals. However, times have changed and now sausage makers utilize synthetic as an alternative to the animal intestines. There are also variations in its ingredients. A sausage can actually be made out of poultry or red meat, and are served cooked or uncooked. These different kinds of sausages are further classified into various types. Cooked Sausage

One classification of sausages is a special kind which is cooked. This kind of sausage is branded with such delight as it is made with a certain way in which it is cooked in a heated oven then eaten immediately after the cooking or may be preserved to be eaten at a later time. The procedure of making this kind of sausage starts with the mincing of the meat in a very fine consistency. Along with the minced meat, come the ingredients, spices, and cure that make up the sausage’s flavor and prolong its shelf life for its storage.

After all these are combined, cooked sausages require a great effort of mincing to achieve a certain fine texture requirement. This serves as the stuffing of the sausage. After the combining and mincing process, the stuffed created out of the both processes are put into a casing which is later dried. This, thereafter, is cooked as its final stage in an oven, then either served immediately or stored in a refrigerator for preservation. Cooked sausages are usually made available through various forms.

Some of which are as follows; bratwurst, knockwurst, liverwurst, salami, bologna, blood sausage, hot dogs, jellied beef loaf, thurignger style and braunshweiger (Grigson 84). Fresh Sausage Usually, the curing of sausages which serves as the preservative is used in cooked sausages; however another type of sausage does not require exactly the same initial stage of preservation. This kind of sausage is known as the Fresh Sausage in which it is made out of fresh meats that has not been previously cured. Fresh sausages require tremendous cooling in the refrigerator.

The method requires such kind of refrigeration as keeping the meat cold stores the fat. This is true in its sense as the fat melts when the meat is left warm. The lack of moisture out of the warmness of the sausage only leads to the grainy texture of the sausage. This sausage, after being made and being kept in the refrigerator should be cooked thoroughly before serving. Undercooked sausages are deemed to be toxic at a certain extent if not safely prepared. The content of fresh sausages differs from various styles and forms.

A whole hog of sausage, for example, contains swine meat and has no more than a fat weight of 50 %. This goes with breakfast sausages as well as it is similar to fat weight which contains various kinds of meat. Italian Sausage, on the other hand, contains 85 % meat, sometimes a combination of meat and fat. This also contains herbs and spices and a little amount of water. Fresh pork sausages, however, may contain no more than 50% fat weight and is prohibited to contain pork byproduct. Fresh beef sausages, also, may not contain beef byproduct and can only have around 35% fat weight (Coxe 196).

Dry Sausage Another type of sausage has been made available to us under circumstances of elongated preservation. Normally, sausages require tremendous attention in taking note its shelf life. However, a type of sausage is set aside for its prolonged shelf-life under proper refrigeration. This type is called the dry sausage. Dry sausages are very much intricate in production and require more time in preparing compared to other types of sausages. Also, this type of sausage has a more concentrated form of meat.

To further illustrate this type of sausage, examples of this are classified into the following; chorizo, pepperoni, Genoa Salami, and Frizzes. Cooked Smoked Sausage Another type of a sausage is classified as a Cooked Smoked sausage. This kind of sausage falls into the same category as the cooked sausage because of its similarities in its production process. As its name suggests, Cooked Smoked Sausage is also prepared the same way as the Cooked Sausage is made, however another method is added into the procedure to make this kind of sausage.

Smoking is integrated to complete the procedure. This method is employed as a means of preserving the sausage as there are implications on how the chemicals in the smoking process builds up in the sausage’s storage life. However, nowadays the smoking method gives in more than the preservative feature; it is now perceived as a means of cultivating flavor in the sausage brought about by the cooking procedure itself The smoking method is done by drying the sausage as its initial stage of the process as its moist surface may actually mottle the surface.

There are two variations in smoking a sausage; cold smoking and hot smoking. Cold smoking is usually done in a room temperature between 70 and 90 degrees. This kind of smoking can actually take up a week to complete the process. Hot smoking, in the other hand, is done in a room temperature that is between 100 and 190 degrees. Fresh Smoked Sausage The smoking method is also employed in fresh sausages. Though smoked sausages are previously discussed as a method which is utilized after the cooking of sausages in a heated oven, the smoking method also gives the same amount of flavor to fresh sausages.

This is the reason the smoking process is integrated to the making of fresh sausages as the distinct smoky flavor gives the exact same flavor it gives to the cooking process. The process of cooking of this kind of sausage is quite simple. It basically integrates the making of a fresh sausage and the smoking process. After making the fresh sausage, which involves constant chilling to keep the texture and the fat intact, the smoking process is subsequently applied.

All these types of sausages are classifications which makes it more comprehensible to us the different cooking styles employed to various kinds of sausages. Some of these sausages can be classified into various common forms which have different flavor and ingredients; Salami, Summer Sausage, Italian Sausage, British Sausage, Braunschweiger, Liver Sausage, and a lot more. With the variety of sausages available to us, it is quite indiscernible as to how a sausage has been made. These types make it easier for us to know the ways in which a certain flavor has been achieved and how the process has preserved it.

Serious illnesses or diseases and poor physical conditions that cause personal problems and difficulties are commonly attributed to the health and lifestyle of individuals, particularly the kind of food that they eat. For instance, obesity that is consequently known to lead to other major and fatal diseases such as heart attack, hypertension, diabetes, etc. , is not only caused by a sedentary lifestyle but also the unceasing consumption of unhealthy foods, particularly sweet and fatty ones.

Most people are aware of this fact even without the aid of informational tools and activities. Due to the widespread occurrence of these illnesses or diseases, medical health professionals and health buffs have advocated for a “health and lifestyle revolution” that consists of a healthy diet and a fit lifestyle. With these changes, the diet food industry has also been established.

The diet food industry operates internationally, with various organizations and establishments capitalizing on the strength of the industry’s market; thus, the influx of new groups or individuals who are willing to venture into the diet food industry especially within the international setting. However, groups and individuals who are highly interested in investing in the diet food industry need to go over various processes and succeeding stages in order to ensure their place and position within the corporate arena.

The remainder of this paper will discuss these processes and stages, including the study of the global prospect, particularly for a planned restaurant that specializes in diet food meals, the current trends and practices in the diet food industry, available opportunities as well as probable risks and threats, the competition, and the nature and dimensions of the market situation. First, setting up a restaurant in some part of the world requires the study of worldwide acceptance and national or cultural responses to diet foods.

(The International Food Information Council, 2008) This particular process is a good way to start of establishing a business plan because it directly determines whether the targeted market in a particular place exist and is enough to fuel the success of the business in terms of sales and revenue. In addition, there are other considerations such as multicultural diversity, the availability of channels of distributions, the moral or ethical practices prevailing over a particular place, and the availability of resources.(Shay, 2007)

Since the structures and dimensions of these factors and requirements differ for each place, there is a pressing need to conduct surveys and market researches in order to determine the best place to set up a restaurant that specializes in diet food. Perhaps, it should be developed in nations or localities that have high incidences of illnesses and diseases that are attributed to unhealthy diets and lifestyles, while considering the number of competition that exist within the area.

Overall, the quality of the global prospect of establishing a diet food restaurant will depend on the results and outcomes of the survey and market research. Second, there is a need to review the current trends that fuel the diet food industry. Usually, they are backed up scientific breakthroughs in food or biological technology and the condition of the economy. For instance, the current global economic crisis will lead to the control and limitation of pricing strategies if the restaurant owner will expect the market to frequent the products and services provided by the establishment.(Heigl, 2008)

According to the research conducted by MSN Health and Fitness (2008), individuals find it hard to maintain a healthy diet considering the price that they have to pay for each meal. In addition, there has been much discussion and recommendations on the consumption of organic foods – versus the widespread production of genetically modified organisms or GMOs and food products – as chief sources vitamins and minerals needed by the body. Organic food has also been found out to be a good prevention measure to avoid illnesses and diseases brought about by GMOs.(Greene, 2008)

With the reason aforementioned above – that is the alarming increase in the number of individuals who die or get stricken by major illnesses and diseases that are attributed to unhealthy diet and lifestyle as well as the growing importance directed by individuals to the physical and aesthetic condition of individuals – there are various opportunities open for existing business organization to expand or venture into the diet food industry.

The continuous evolution of dietary constructs as brought about by the advancement of science and technology allow the diet food industry to reap the benefits of discoveries, developments, and improvements that fit the landscape of diet food restaurants. In addition, the existence of numerous dietary food plans or selections also build up opportunities for organizations or establishments to compete. For instance, there are restaurants that specialize on vegetarian meals, low-carbohydrate diets, low cholesterol diets, sugar-free food products, high fiber meals, etc.(“Special Dietary Needs,” 2008)

Moreover, as time progresses, there will be other introductions to the diet food industry. On the other hand, the risks involved have something to do with the problems those organizations or establishments would have to encounter during the planning and implementation process. For instance, competition is always considered a risk, as well as the market acceptability and response of the market to diet food products and services.

Moreover, the risks are great for restaurants in terms of how they will be able to handle the market saturation of organizations and establishments that specialize on the diet or special foods. For this reason, the restaurant should be able to offer something new and innovative to the market, set it on affordable prices as compared to other establishments, and ensure the quality and efficiency of the food products and services being offered for the benefit of the consumers.

With the development of the diet food industry, organizations and establishments are slowly trying to get into the bandwagon by modifying or transforming their products and services in order to attract the bulk of the market that patronizes special and diet foods. For instance, various supermarkets have involved themselves in promoting healthy diet foods for their consumers by taking part in the implementation of various strategies in terms of consumer purchases of healthy foods. (Mhurchu, et. al., 2005)

In addition, well-known restaurants such as Chili’s Grill & Bar, TGI Friday’s, Fresh Fit, etc. In addition, this valuable cause of promoting the health and well being of individuals is also backed up by city governments and private organizations that are concerned about health awareness and consciousness. (Barlyn, 2008) For ideas on how to introduce healthy diet foods, restaurants should follow by example from the popular restaurants aforementioned. Fresh Fit offers meals that include a sandwich, yogurt, and a bottle of water which is known to be only 340 calories.

Chili’s Grill & Bar offers the Guiltless Grill meals that are packed with a variety of vegetables such as carrots, broccoli, and peppers. In addition, it also comes with a low-fat dressing. The Applebee’s Grill & Bar also offer meals that include various vegetables including low-calories steaks and beneficial seafood selections such as shrimps. All the healthy diet foods offered by Applebee’s, Chili’s, Romano’s Macaroni, Subway, and TGI Friday’s only amount from 300 to 400 calories per meal.