itself, which is said to be good for health originally (e.g. prune,
yogurt, etc.) or with a preservative method such as drying employed
(e.g. chlorella, ginseng, Agaricus Blazei murill, etc.), and food
that seems to be the same as general foods at a glance but
containing additional ingredients considered healthy (e.g.
calcium-enriched cookie, etc.) or reducing salt or oil.
the shape of general foods but in the shape similar to medicines,
such as capsules and liquid that includes special ingredients or
extracts (so-called supplement). A supplement is a food to supply
nutrition such as vitamin or mineral (calcium or iron content), and
not in the shape of general food, such as in a tablet or a capsule.
crisp is a thin slice of potato, either flat or wavy, fried in
vegetable oil and salted or seasoned to taste. A quality crisp is a
whole chip having a saddle-shaped curl, light golden in color and
having no blemishes. When placed in the mouth, it is crisp and
tender, has a slight potato flavor, is properly salted or seasoned
and leaves a pleasant aftertaste in the mouth. From the minute a
package is opened until it is completely eaten, a consumer can only
use his eyes and mouth to determine if a crisp lives up to his
chips are thin round slices of potato which are deep fried and flavored
and are packed in ploy bags. For longer shelf life the poly bags are
flushed with nitrogen. The potato chips contain about 30% fat
content and are crisp snacks for all times. these are liked by all
age groups but they do not have the significance as a meal.
milling technology since the introduction of roller mills and the
gradual reduction system include flow sheet alterations to
accommodate newer machine technologies and increased machine
capacities as well as the adoption of information-based
two principal reasons for the current pace of technological
progress. The first is the small operating margins present in the
flour milling business. These do not allow large quantities of
capital to be channeled into research. The other reason is that
flour millers generally consider themselves as technology ‘consumers’
rather than developers.
average American spends US$2200 on food every year, a figure that.s
less than 10% of disposable income. .Food remains a big bargain in
the US and consumers are constantly looking for food value,. says
Greg Kirrish of the Blackstone Group in Chicago. The
food business is growing at under 2.5% annually so it.s a tough
market. America boasts 29,900 supermarkets and 775,000 foodservice
sales in supermarkets represent 83 percent of total sales;
traditional grocery stores and bakeries 8.5 percent; automatic
distribution, airports and railway stations: 4 percent; gasoline
stations 3 percent, and tobacco shops 1.5 percent. Globally, French
snack food market sales (salty and sweet) should double within five
to six years to reach some $8 billion.
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