A taste and flavor enhancer at its best: Spray Dried Lemon Powder (40%)

From years lemon is being used as one of the best refreshment elements in various drinks. It also enhances the taste of every food item. It is responsible to make everything delicious with its own unique flavor and aroma. There are wide varieties of lemon available in market. For the food
industries there are lemon powders as a replacement of whole lemon. It is nothing but your actual lemon in a powdered form.
Lemon powder is a quick solution in case there are no lemons available or if you want a convenient way to bring lemon flavor instantly without any mess. Most important advantage is that you don’t have to give pain to hands squeezing it and making hands sticky. Just take it mix it and get the original flavor right there.

Challenging Re-emergence of Necrotic Enteritis in Poultry Losses and Severity of Clostridial Toxins

Refraining the use of antibiotics in poultry feed has aggravated outbreaks of Necrotic enteritis (NE) even more often. NE is an acute Clostridium infection characterized by severe necroses of intestinal mucosa. The disease begins suddenly, with a sharp increase in death rate. The disease usually persists in a flock for 5–10 days, and mortality is 50%. The causative agent is the gram-positive, obligate, anaerobic bacteria Clostridium perfringens. There are two primary Cl. perfringens types, A and C, associated with NE in poultry.
Pathogenesis and clinical signs
Cl. perfringens is a nearly ubiquitous bacteria readily found in soil, dust, faeces, feed, and used poultry litter. It is also a normal inhabitant of the intestines of healthy chickens and turkeys. The enterotoxaemia that results in NE most often occurs either after a change in the intestinal microflora or from a condition that results in damage to the intestinal mucosa (eg, coccidiosis, mycotoxicosis, salmonellosis, parasitic infection, etc).
Chickens at the age of 25 weeks are usually affected, NE is also encountered in hens particularly near the period of the beginning of egg laying or peak egg laying, most commonly associated with coccidiosis. In acute cases, marked congestion of liver, responsible for its dark red to black appearance, is present. Intestinal content is bloody, mixed with necrotic debris and gas bubbles. The diagnosis is based on the distinctive gross lesions. Toxins produced by the bacteria cause damage to the small intestine, liver lesions, and mortality.
While researchers still paving a way to develop a substitute as functional as antibiotics, administration of selected probiotics or competitive cultures has been used successfully to both prevent and treat clinical necrotic enteritis (presumably for prophylactic proliferation of Cl. perfringens).

NOVAPRO, a natural blend of probiotics for digestion and gut health.
The probiotic used in NOVAPRO (viz. Bacillus subtilis, B. coagulans and B. pumilus) are GRAS qualified in the US and qualifies the criteria of QPS as per EFSA for EU countries. They are highly heat stable and forms an endospore to survive extreme environmental conditions of temperature and desiccation.

How does NOVAPRO work as Non-antibiotic Growth Promoter?
Bacillus subtilis, B. coagulans and B. pumilus (Each 5 billion CFU/g) are known for their ability to degrade proteins extra-cellularly. They produce antimicrobial peptides (bacteriocins) which helps in inhibition of certain kinds of entero-pathogens which are harmful to poultry. This combination gets quickly established in the gut, provide growth of friendly bacteria, reduces intestinal pH and drives out harmful pathogens like Cl. perfringens, E. coli and Salmonella species. Additionally, the probiotics peptides enhance immune responses preventing the growth of pathogens.

Features and Benefits
• Probiotics stay viable in water for longer duration
• It has proven compatibility with antibiotics, anti-microbial growth promoters, coccidiostats and acidifiers
• Supports gut health and immune system
• Can withstand pH fluctuations from 3.8 to 9.5
• Low inclusion rate, no withdrawal period and can be administered throughout the lifecycle

Feeding Recommendation
1 g per litre of drinking water
150 – 200 g / tone of feed

Healthy Food to Increase Your Immune System

Healthy Food

In today’s world it is very easy to get infected by various types of virus and bacterial infections and get yourself sick. We cannot avoid the sudden illness or infections caused but surely we can boost our immune system which will make our body sustain in such unfavourable conditions.

What should one do to boost immune system?
The answer is in the diet and the food items that you consume. Intake of some of the food items having ingredients like various proteins, fibers, vitamins, amino acids, minerals and other health beneficial elements. Some food ingredients have the capability which strengthen your ability to fight against any disease or viral and thus save your life.

Below are some of the sources that you should consume as immune boosters such as garlic, ginger, blueberries, turmeric, dark chocolates, oily fishes, broccoli, spinach, sweet potato, green tea, sunflower seeds, almonds, oranges, kiwi fruit, oats, chicken, eggs, beans, whole grains, brown rice, yogurt, caffeinated beverages, processed food and many others which are very easy to get in your daily life routine. Acquiring some other habits or improvements in life style can also increase the immunity power such as avoid smoking, maintaining healthy weight, doing exercise, avoid alcohol drinking, get enough sleep, maintaining good oral hygiene and washing hands. Simply you should prefer edibles having contents like vitamin c, vitamin e, zinc, carotenoids, and omega 3 fatty acids. We at Vinayak Ingredients are providing the best quality fruit and vegetable powders and the colorants containing almost all of the necessary health enhancing elements. For more visit us at www.vinayakcorporation.com.

Eat Healthy… Stay Immune..!

All you need to know about lean meat production in Swine Industry

In the recent past, the swine industry has gained important and continuous progress from selection for constantly increasing lean muscle gain and decreasing fat deposition, in order to meet the increasing demand of the market and cognizant consumers for quality, tasty and safe meat products.

  • Increased Profitability
  • Improved Carcass Traits
  • Increasing Demand and Market Value

What are the symbolic characteristics of “Lean Meat”?
Lean meat relatively has less fat and cholesterol content, especially in the prime cuts like ham and loin, etc. Larger longissimus muscle areas, longer carcasses, and hypertrophy of the muscle fibers due to less fat deposition. Importantly better organoleptic attributes so do the better market price.
The simplest means to estimate the lean tissue mass in the pigs’ body is the use of B-mode real-time ultrasound equipment. This is the preferred method. However, it requires an accurate relationship between ultrasound measurements (loin-eye area and back-fat thickness).

Factors Intervening the Lean Meat Production
A proper interpretation of lean growth curves is important as different factors like genotype, sex, amino acid or energy intake, and environmental stresses may affect lean growth at different stages of growth. During the grower-finisher phase, the difference in lean growth potential between gilts and barrows is approximately 5% but ranges from 2% to 15% i.e. more lean growth rate in barrows. Between 110 and 176 lb. body weight, the daily lean growth rate is relatively constant in gilts and burrows.

At approximately 176 lb. body weight, the daily lean growth rate starts to decline towards zero when the pig’s mature lean body weight has been reached. Nutrient and energy intake: Sub-optimal intakes of essential nutrients and energy will limit pigs from expressing their lean growth potential. For this reason, practical pig diets are generally over-fortified with relatively inexpensive nutrients, vitamins, and minerals.

Furthermore, close attention should be paid to dietary levels of energy, lysine, and the other essential amino acids and to daily feed intakes when managing grower-finisher pigs. META LEAN (Protein Optimizer for High Lean Growth), A Safe Cure for the Intruding Factors.

  • Remarkable Lean Meat Gain
  • Improved Feed Efficiency
  • Globally Accepted
  • 100% Natural Components
  • Intensive Research Originated Product
  • Less Inclusion Levels in the Feed

From a practical standpoint, our exclusive product “META LEAN” integrates the diversity of available genotypes (from the fattest to the leanest), along with production and environmental conditions, to set the optimum conditions for lean growth in swine.

“META LEAN” is the remedy for the observed trend to some degradation of meat quality with intense selection for muscular growth, particularly with regard to technological and organoleptic characteristics, necessitates taking into account these constraints in feeding; whether one considers fat deposition or lean tissue gain (extent of intramuscular fat).

The use of improved pig genetics for higher growth rate and lean meat percentage has led to the deterioration of pig meat quality. “META LEAN” has shown a profound impact on improving meat quality and carcass traits. Several research trials on “META LEAN” have shown positive effects on feed efficiency, protein (muscle) deposition, and reducing fat oxidation, resulting in improved performance and meat quality (color, firmness, marbling, etc). This photogenic feed additive is an effective natural solution with high acceptance by consumers for their safeness and compliance with environmental sustainability.
Feeding Recommendations
1-2 kg per ton of feed or as per veterinarians advise

CONSUMER PAYING MORE ATTENTON TO “NATURAL” FOOD?

Veggies Food

According to a survey around 95% of the people around the world are having problems.Mostly it is because of the consumption of unhealthy and non nutritious food such as various cold/sugary drinks, most pizzas, white bread, and gluten free/low crab junk foods, without knowing its content.
It is found that most of the killer diseases are related to the cardiovascular problems generally caused due to the unhealthy diet.Over some years of period studies has found just 4.3% people to have no health problems.

To increase this percentage of healthiness one should look after his/her diet and try to consume the organic and natural food as it has low sugar content, high in fiber, more nutritious and helpful to cure health related problems.Yes, one cannot focus to eat such food regularly due to their hectic schedule and shortage of time. Thus you can move towards the food having natural ingredient contents in the food.Contents can be in the form of any Food colors, Flavouring agents, Sweeteners, Preservatives, Fillers, Binders, Lubricants, Antioxidants, Humectants, Coating agents, Buffering Agents in
various food industries like Dairy, Bakery, Beverages, Confectionary and Pharmaceuticals etc.
More people are moving totally towards the consumption of natural, herbal and quality food which results to the healthy diet and thus healthy lifestyle.
An industrial application of all natural food additives and ingredients can embed a good reputation and demand of products in the market and thus increase the brand name and values.
Invest in Naturals..!!

Annatto color origin, uses and benefits

Annatto Food Color

Annatto is a Natural food colour obtained from outer layer of seeds of tropical tree bixa orellana. It is an orange-red condiment usually used to impart yellow or orange color with aroma to food industries like bakery, dairy, savory, beverages,spices, pharmaceuticals, nutraceuticals and more.

The origin of annatto is in the tropical regions from Mexico to Brazil. With its culinary usage it is also used in the cosmetics to treat various skin problems. Due to its extraordinary antioxidant, anticancer, antimicrobial properties and also helps in curing eye and heart related problems. Availability of this colour is in variety of concentrations as needed and in both liquid and powdered form, both in oil and water soluble. With all its rich characteristics and properties it is considered as the liable food additive in the natural food colour segment.
Go Healthy …Go Natural…!!