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The snack food industry is one of the major industries in Indonesia that has various types of products, one of which is snacks (cookies), which are widely consumed as snacks. This study aims to determine the characteristics of wastewater from the snack food industry (cookies). The research was conducted in three factories located in Bandung Regency, Sumedang Regency and Majalengka Regency. Primary data were collected from wastewater samples collected monthly for laboratory testing. Data analysis used descriptive statistical analysis of average concentration of wastewater parameters using Microsoft Excel software and SPSS 25 software. The main parameters of wastewater from the snack food industry (cookies) are pH, TSS, BOD, COD, ammonia, total nitrogen, and MBAS. From the comparison of the resulting BOD, COD, TSS, ammonia, and total nitrogen pollutant loads, the largest load trends occur in Factory B, Factory C, and Factory A. Failure to properly treat these crucial wastewater parameters can pose risks to the environment and surrounding communities. Thus, these vital parameters form the basis for selecting wastewater treatment plant technology to fulfil environmental standards. WWTP process recommendations that can be used are grease trap, surge tank, dissolved air flotation (DAF), anaerobic system, aerobic system, secondary clarifier, and post-treatment.

The food business is indeed widely attempted by entrepreneurs. The business opportunities in the food industry in Indonesia are quite high, as seen from the numerous culinary businesses that are emerging and growing rapidly. Typically, food businesses require a not- so-large capital investment, which is why many entrepreneurs are involved in it. Furthermore, food is a necessity for people at all times, which is why businesses in the food sector have many customers. Innovations related to food are also on the rise. This business provides an alternative choice for snacks for those who enjoy snacking. Since many people like snacks, this product is introduced as an alternative snack option. The purpose of this writing is to understand the development of a business with snack food products conducted by the author. This writing covers the journey of establishing the business, from planning to execution, and addressing the issues that arise. It encompasses four management aspects: operational, human resources, marketing, and financial aspects. [ABSTRACT FROM AUTHOR]

Anaerobic digestion is considered as one of the most feasible waste-to-energy technologies for the valorization of organic wastes. It can be applied to many different substrates but the mono-digestion of a single substrate usually has some important drawbacks due to the physico-chemical characteristics of the substrate. A feasible solution is the simultaneous co-digestion of several substrates with different composition and characteristics, so that synergetic effects may be generated and physico-chemical characteristics may be compensated, thus reaching higher process efficiencies and biogas production rates. In this work, a multi-parametric analysis for the objective comparison of industrial wastes was developed in order to help with decision making about their suitability as a co-substrate in anaerobic co-digestion. Criteria considered for this analysis included sample composition, C/N ratios, theoretical biochemical methane potential (BMP), and other important issues such as production rates, seasonality, and the distance to the WWTP or pre-treatment requirements. Results showed that, among the 13 evaluated wastes, 2 of them showed a higher potential for being used in anaerobic co-digestion: 1. Fried corn from the snack food industry and 2. Wet fatty pomace from the olive oil industry. Both wastes showed high estimated BMP values, high lipid and carbohydrate content, and C/N ratios in a proper range to improve the low C/N ratio of sewage sludge. Other wastes such as olive pomace (dry), skinless corn (not fried), and grape pomace from the winery industry may also be used as co-substrates. As a conclusion, this procedure based on a selection matrix can be considered as a useful tool to help both producers and WWTP operators to make decisions about the potential applicability of specific industrial wastes as co-substrates in anaerobic co-digestion. [ABSTRACT FROM AUTHOR]

With consumers increasingly understanding the relationship between food and health, there is a chance to develop healthier snacks. In this sense, the incorporation of vegetable raw materials and by-products from the food industry in extruded snacks has been widely used with the aim of improving their nutritional quality, with an emphasis on protein content. This literature review addresses the production of snacks based on extruded cereals added with alternative raw materials (animals, vegetables, insects, microalgae, and fruits) and the influence of inclusion percentages and extrusion conditions on the physical, chemical, and sensory effects of these extruded snacks. Therefore, the incorporation of unconventional raw materials in the production of snacks considerably improves their nutritional value; however, there are still two production bottlenecks that impact the quality of this food, the first being the definition of the ideal percentage of incorporation of raw materials and according to the effects of extrusion conditions on the quality of the final extruded snack. [ABSTRACT FROM AUTHOR]

Management of variability in raw materials is critical in food manufacturing systems, where the variability of input attributes is a result of its biological nature. We present a methodology for the analysis of such production systems that provides a means for assessing tactical and strategic issues. To illustrate our method we partner with a large food manufacturer whose primary raw material is wheat flour to examine how variation in raw material attributes and the use of manufacturing controls impact the firm's finished goods quality and net revenue outcomes. At the strategic level, we investigate the supplier selection problem where the firm must choose which supplier criterion to emphasize: lower price or higher quality. We find that the firm's operations fall short of achieving optimal net revenue, which would represent an increase of 65%. We also show that flour price should be the driving force in supplier selection for our firm.. [ABSTRACT FROM AUTHOR]

If several hours pass between meals and blood glucose levels fall, snacks are the supplement that gives you an energy boost. It assists in reducing appetite and avoiding overeating at the subsequent meal. When choosing particular snacks like fresh fruit or nuts, it also provides additional nutrients. Over the years, the snacking business has undergone significant development, emerging as one of the promising industries contributing to the expansion of the national economy. Faced with increasingly aware, discerning and demanding costumers I have applied a multi-criteria decision-making methodology that is Analytical Hierarchy Process (AHP) to meet the best needs of industrialists as well as costumers. Thus, the objective of this work is to determine the bestselling snack company. [ABSTRACT FROM AUTHOR]

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Healthier snack trends have led to the use of tubers as raw materials for the manufacture of these extruded foods, using extrusion cooking technology, which is widely used and versatile in the food industry to develop snacks with better nutritional characteristics, functional and sensory. This review highlights research work on the use of extrusion cooking to produce tuber‐based snacks. The parameters of the extrusion process, such as the temperature of the cylinder, the feed moisture content, feed rate, and the screw speed, notably affect the characteristics of the snack and therefore, its acceptability to the consumer. Emphasis has been placed on the effects of the concentration of the tubers and/or the ingredients of the mixture and the parameters of the extrusion process on the processing variables (torque, residence time, and specific mechanical energy), and the characteristics of the extrudates (expansion index, bulk density, hardness, water absorption index and solubility in water, and starch digestibility) where improvement can be obtained. Novelty impact statement: The review summarizes the wide variety of tubers processed using extrusion cooking technology. Its goal is to provide a single source of information to guide the research and development of extruded food products formulated with tubers as an ingredient. [ABSTRACT FROM AUTHOR]

The article offers information on the festive product innovations by FMCG brands during Diwali which include Bikano's new sweet and snack offerings and launch of a Chocolate Gulab Jamun Mix as a unique blend of tradition and modern flavors from Pagariya Foods.

Summary: Low‐density expanded starchy products are often desirable, particularly in the snack food industry. Levels of shear and amylose are often deemed crucial factors for expansion. In this study, maize starches containing low (waxy), normal and high levels of amylose were compared after processing. Low shear processing used a popping head (similar to a rice‐cake machine), while high shear (~450 kJ kg−1) samples (pellets and directly expanded) were created using twin‐screw thermomechanical extrusion. Native starches and ground extruded materials (<106 µm) were popped using the same conditions (230 °C, 4 s, water content 12% wwb). All samples tested created fused aerated cakes, which had little or no remaining crystallinity, except for the directly popped waxy sample, which retained ~17% of its original crystallinity. Water absorbances and solubilities were influenced greatly by the starch source and marginally by the amount of processing. On processing, waxy samples showed increased solubility while those with normal amylose content had greater absorption. The densities of all the popped samples were similar despite marked differences in shear regime history and the major variations in the amylose and amylopectin ratios. These results challenge the expected relationships between shear and different starches' potential to expand. [ABSTRACT FROM AUTHOR]