icon-globe
Search Connect with us

Reducing Economic Losses in Poultry Through Effective Ectoparasite Management

Poultry red mite infestation and its impact - Vinayak Ingredients

Ectoparasites are a persistent challenge in poultry farming, causing significant harm to both bird welfare and farm profitability. The common poultry ectoparasites, includes lice, mites, fleas, and ticks, that feed on feathers or skin or sucking blood. Lice such as Menacanthus stramineus cause irritation, feather damage, and reduced growth. Fleas like sticktight flea attach to the eyes and comb of the chicken, leading to inflammation and irritation. Ticks, particularly Argas persicus, transmit diseases like avian spirochetosis and can cause anaemia and mortality. Among different mite species like northern fowl mites, scaly leg mites, and red mites infesting poultry, the Poultry red mite (Dermanyssus gallinae ) is more prevalent and causes severe economic damage. It is a hematophagous mite that mainly infests poultry but can also parasitize other avian and mammalian hosts, including humans.  

Poultry red mite is ubiquitously present; however, huge economic losses are observed in South America, the Middle East, Asia, and Europe. The severity of poultry red mite depends on different climates and production systems.

Economic Impact of Poultry Red Mite

According to the European Commission, in 2021, European farms contained over 376 million laying hens, with an 80% to 90% infestation percentage of red mite. The economic impact of infestations, as calculated by Van Emous (2017), includes direct costs of around EUR 0.15 per bird per year due to treatments, veterinary services, and labor. Indirect costs, EUR 0.45 per bird per year, of reduced egg production, lower bird performance, and high mortality, also affect the productivity.

Impact of poultry red mite on productivity

Poultry red mites affect the profitability and productivity of poultry farmers. Poultry red mites feed on chicken for about 2–4 days, and an average of 20,000–50,000 mites can be found per bird. Red mite infestation induces stress and irritation, leading to aggressive behaviour, cannibalism, feather pecking, and reduced feed intake, eventually affecting growth. It also suppresses egg production by impacting stress-related hormonal pathways, leading to a 15–20% drop in laying performance and reduced egg quality due to shell thinning. It also carries secondary disease-causing pathogens such as Salmonella, E. coli, and others.

Impact of red mite infestation on Poultry

Impact of Red Mite Infestation on Poultry by Vinayak Ingredients

Traditional treatments of synthetic chemicals such as organophosphates and pyrethroids, cause various issues. Continuous use of these chemicals can induce resistance in mites, residue in animal food, and environmental risks. To deal with these challenges, essential oils are being used as an effective alternative. Essential oils impact the ectoparasites through several complementary mechanisms. One of which is inhibiting the enzyme acetylcholinesterase, which is important for nerve signal transmission in arthropods. This inhibition can cause paralysis in the mite and, eventually, death. LIMITER is a combination of essential oils that primarily work on the same mechanism.

LIMITER: A natural solution for poultry red mite management 

LIMITER is a natural red mite management supplement for poultry. Using a unique combination of plant-derived components, LIMITER targets blood sucking stages of mites with a three-way mode of action including Gustatory Avoidance, Olfactory Repellence and Contact Toxicity.

Benefits of LIMITER 

Benefits of LIMITER poultry red mite supplement - Vinayak Ingredients

“Minimize the cost of ectoparasite management with LIMITER’s environment-friendly and sustainable impact.”
*References on request*

Modified Starch for Ice Cream: A Functional Ingredient Approach

Ice Cream Market Growth & Role of Modified Starches

The global ice cream market is projected to grow from USD 80.03 billion in 2024 to USD 125.62 billion by 2033, at a CAGR of 5.14%. This growth is driven by consumer demand for improved textures, enhanced stability, and innovative product formats. To meet these expectations, manufacturers are increasingly turning to modified starches as a functional and cost-effective solution. These starches play a critical role in both base formulation and structural components, contributing to the overall quality of frozen desserts.

At Vinayak Ingredients, our functional starches are designed to support frozen dessert manufacturers at every stage of development, from improving mouthfeel to enhancing product stability and shelf life.

Modified starch for ice cream used to improve texture, creaminess, and shelf life in frozen desserts by Vinayak Ingredients

Building Texture and Body with Modified Starch for Ice Cream

Modified starches are instrumental in enhancing the texture, mouthfeel, and overall eating experience of frozen desserts. They contribute to the development of viscosity in the aqueous phase, which is crucial for achieving a smooth and creamy texture. This is particularly important in reduced-fat formulations, where traditional fats are replaced to meet health-conscious consumer demands.

The ice cream market is expected to grow from USD 80.03 billion in 2024 to USD 125.62 billion in 2033, with a CAGR of 5.14%. This is attributed to the growing demand for enhanced textures, stability, and innovative product forms among consumers. Manufacturers are responding to these needs by using modified starches more and more as a functional and cost-effective option. Such starches are important components in the constitution of the base as well as structural components, which determine the quality of frozen desserts.

Our functional starches in Vinayak Ingredients are created to support frozen dessert manufacturers at all levels of development—enhancing mouthfeel through to stabilizing and preserving formulations and enhancing shelf life.

Production of Texture and Body using Modified Starch for Ice Cream

Modified starches are of value in improving texture, mouthfeel, and general eating quality in frozen desserts. They help create viscosity in the water phase to deliver a smooth, creamy mouthfeel. This is especially the case in reduced-fat applications, where normal fats are replaced to fulfill needs of health-oriented consumers.

For example, Kreameko, a specialty starch of ours, is formulated for high-moisture and liquid-based systems. It replicates the mouth-coating action of fat, offering a rich, indulgent mouthfeel without additional calories. Kreameko also prevents ice crystal growth, contributing to a smooth texture over time. Its neutral taste makes it suitable for flavor-sensitive systems, and its nutraceutical and non-dairy application compatibility contributes to additional versatility across product types.

Scientific research has established that starches modified can lower the calorie level of ice cream and improve emulsification and viscosity, resulting in better texture and stability.

Crispofy: Giving Structure and Integrity

Structure-wise, Crispofy provides a great solution for baked elements such as waffle cones, edible cups, and spoons. Its starch application for ice cream enhances and retains crispness even in high-humidity conditions and thus is perfect for pre-filled and ready-to-consume dessert products. Crispofy provides long-duration crunch and product integrity during storage and consumption.

The ability of modified starches to improve the texture and stability of frozen desserts extends to structural components, ensuring that all elements of the product meet consumer expectations for quality and performance.

Emulsheen: Stability for Inclusions, Glazes & Toppings

Emulsheen provides consistent stabilization to inclusions, layered components, and fruit preps in frozen desserts. Chocolate swirls, fruit and caramel ribbons, and layered toppings benefit from its ability to preserve gloss, structure, and consistency. This positions it as an asset in constructing multi-layered ice cream formats that maintain their attractiveness for the life of the product.

The function of starches that have been modified in stabilizing toppings and inclusions is justified by scientific studies, which attest to their efficacy in improving the stability and sensory characteristics of frozen desserts.

Trends in the Ice Cream Industry

With the changing landscape of frozen desserts, companies are conforming to consumer-driven trends that are both innovative and quality-focused. Vinayak’s starches enable:

Texture and Format Innovation: Our reformulated starch for ice cream makes innovative pairings possible, smooth, rich bases in combination with crunchy edible packets.

Fat Reduction and Cost-Efficient Recipes: Kreameko facilitates lower-fat content without sacrificing luxurious mouthfeel, assisting manufacturers in fulfilling health-oriented demand at a cost.

Premium & Multi-Layered Product Appeal: Through Emulsheen and Crispofy, multi-layered textures and toppings remain intact, enriching the sensory pattern of frozen treats.

Conclusion

From rich textures to crisp forms and stabilized toppings, Vinayak Ingredients provides functional starch solutions that can make frozen dessert brands unique. With kreameko, Crispofy, and Emulsheen, brands can create differentiated products that suit today’s consumer needs.

Enhancing Consumer Nutrition with Omega-3 Enriched Broiler Meat

Broiler chicken meat enriched with omega-3 fatty acids for improved consumer health.

Consumer awareness of the health benefits of omega-3 fatty acids is growing and is driving their demand for enriched food products. Also, broiler meat consumption in the world increases annually with the development of modern diet patterns. Fortification of meat with n-3 fatty acids is an opportunity for the broiler production sector to add value to their product. The incorporation of alpha-linolenic acid (ALA) into animal diets has been shown to increase the omega-3 fatty acid content of the foods they produce, thus offering consumers an easy way to boost their intake of omega-3 fatty acids without altering their diet. Food products such as eggs, milk, beef, poultry, and pork with higher omega-3 fatty acid levels could provide health benefits to all social classes due to their generally wide consumption.

Why Omega-3 Fatty Acids Are Essential?

Alpha-linolenic acid (ALA, C18:3n-3) is an essential omega-3 fatty acid (n-3 FA) in mammals and birds because it must be ingested and cannot be synthesized de novo. Through desaturation and elongation, ALA can be converted into long-chain fatty acids (FA), such as docosahexaenoic acid (DHA, C22:6n-3), which is important for health and development. Another critical group of fatty acids is omega-6 fatty acid (n-6 FA), for which the precursor is linoleic acid (LA, C18:2n-6). There is direct competition between omega-3 (n-3) and omega-6 (n-6) fatty acids for the same enzymes required for the biosynthesis into long-chain fatty acids. This competition may cause issues when the consumption of one group of fatty acids far outweighs the other.

Biosynthesis of Omega-3 and Omega-6 Fatty Acids

Diagram showing the conversion and biosynthesis of omega-3 and omega-6 fatty acids in broilers.

Dietary fatty acids could be absorbed and deposited in the body tissue of broiler chickens without any modifications. Thus, the lipid composition of broiler chicken meat could be altered according to the fatty acid profile of the dietary lipid sources.

Incorporating omega-3s into broiler feed has been associated with various benefits:

  • Growth Performance and Nutrient Utilization.
  • Skeletal Development.
  • Immune Function.
  • Meat Quality and Fatty Acid Profile.

How Do Omega-3 Fatty Acids Benefit Consumers?

Omega-3 fatty acids, especially EPA and DHA, are important anti-inflammatory agents. They mitigate the effects associated with proinflammatory cytokines in diseases such as coronary heart disease, major depression, ageing, cancer, and autoimmune diseases such as Crohn’s disease, ulcerative colitis, and lupus erythematosus. They also improve vision, skin, and the immune system.

Therefore, consumers may consider novel products enriched with n-3 PUFA to be a preferable way to achieve recommended intakes of these fatty acids.

Omega-3 Supplement for Poultry by Vinayak Ingredients

ALPHALINOMEGA is an omega fatty acid supplement for omega-fortified chicken. It is an innovative poultry feed supplement that contains major essential fatty acids and can be easily administered via water. The enrichment of omega-3 fatty acids in poultry is directly linked to the amount provided via diet. ALPHALINOMEGA also helps in the high absorption of omega fatty acids (up to 98%) and improves FCR, leading to better weight gain and improved overall health of the poultry. Broilers fed with Alphalinomega enhance omega-3 fatty acid content in their meat.

Benefits:

  • Increases omega-3 fatty acid content in meat.
  • Decreases saturated and trans fatty acid content in meat.
  • Strong antioxidants prevent severe inflammation of the tissue.
  • Reduces myopathies, woody breast, white striping and yields tender chicken.
*References on request

6 Spray-Dried Ingredients for Instant Drink Applications

Top 6 Spray-Dried Ingredients Powering Innovation in Instant Beverages

A selection of spray-dried powders like lemon, coconut, guava, and berries used for instant drink formulations.

The beverages market is witnessing a strong demand for spray-dried ingredients for instant drink mixtures, especially among manufacturers and brand owners who seek to deliver ready-to-consume, high-flavour, and nutrient-rich products to today’s consumers. For food and beverage formulators, spray-dried ingredients for instant drink applications offer a convenient and scalable solution.  Vinayak Ingredients is a trusted supplier of spray-dried flavours for instant drinks, providing high-quality powders that enhance taste, nutrition, and solubility in B2B beverage formulations. Learn more about our range in the spray dried powders blog. These powders deliver ease of processing, stable shelf life, and consistent flavour.

In this post, we review 6 spray-dried ingredients to aid instant beverage innovation that is increasing demand in B2B drink formulation.

  1. Tender Coconut Water Powder

    A popular functional hydration ingredient, tender coconut water powder contains potassium and magnesium electrolytes. It is neutral in taste, slightly sweet, and used as a base in energy beverages, isotonic beverages, and tropical flavours. Spray drying ensures that it retains the nutrient value and provides improved shelf stability and transportation efficiency.

  2. Lemon Powder

    Lemon powder provides a citrusy burst of natural vitamin C and antioxidants. Great in lemonades, sports drinks, or immune-enhancing drinks, it has great mixability. Lemon powder is a versatile citrus flavour that is great to pair with and also offers a refreshing flavour.

  3. Orange Powder

    Orange powder is a nostalgic, fresh flavour, widely used in fruit drink blends, cocktails,  mocktails, and nutraceutical beverages. It’s a natural source of flavonoids and vitamin C, and the bright colour and pleasant taste of orange make it a popular choice in powder-formulated beverages.

  4. Watermelon Powder

    Watermelons are very hydrating with their numerous electrolytes, vitamins and antioxidants. Watermelon powder is well-suited to rehydration drinks and hot-weather coolers. Its solubility and natural flavour make it a perfect option for health-oriented beverage lines.

  5. Guava Powder

    Guava powder is a highly nutritious ingredient prized for its dynamic tropical flavour and rich vitamin C levels. It is also rich in potassium and folate, thereby qualifying as an excellent immunity boost and wellness-beverage candidate. Its sweet-tart flavour suits juice blends, drink powders, and nutraceutical formulations. Guava powder is amongst the most functional spray-dried products for instant drinking mixes for the formulator with high solubility, good shelf life stability, and similar performance in massive production batches.

  6. Berry Powder

    Berry powders like strawberry, blueberry, or blended berries impart natural colour, rich flavour, and high antioxidant value. Anthocyanins and vitamin C present in them make them ideal for application in detox drinks, beauty drinks, and health-focused mix blends.

Benefits of Utilising Spray-Dried Powder for Instant Drink

Spray-dried powders offer the following formulation and processing advantages to manufacturers:

Rapid solubility: Soluble rapidly and evenly in water, allowing for ease of processing and uniform end-product texture.

Extended shelf life: Provides better stability, minimising spoilage and packaging issues during distribution and storage.

Consistent quality: Offers flavour and nutrient profile consistency between batches, ensuring consistent performance at large scale.

Operational efficiency: Easy to store and handle in bulk, easy and less costly storage.

How to Use Spray-Dried Powders in B2B Applications

The powders are suitable for application in pre-mixed drink sachets, individual-serving sticks, vending machine formulae, or batch processing. They can be used for:

  • Ready-to-drink blends.
  • Nutraceutical drinks.
  • Functional beverages.
  • Effervescent tablets.
  • Fortified and functional water.
  • Beverages for children.

 

Wrapping Up

As a beverage or food business looking to produce great-tasting and functional instant beverage drinks, spray-dried ingredients for instant drinks offer a scalable and dependable answer. With top trends like coconut water, citrus, tropical guava, watermelon, and antioxidant-rich berries, you can deliver taste, nutrition, and convenience in every drink.

Find high-quality spray-dried ingredients for instant drink formulations to improve your next beverage recipe.

Probiotics for Ruminants: Supporting Rumen Health, Growth, and Sustainable Productivity

VINYEAST-P probiotic supplement for cattle - enhances digestion, milk yield, and reduces acidosis

The productivity of cattle depends on a healthy and balanced microbial environment within the rumen. Various factors, including changes in diet, stress, and intensive farming practices, can disrupt this balance, causing reduced feed efficiency, poor nutrient absorption, and metabolic disorders such as acidosis. Probiotics are beneficial micro-organism that regulates the microbial balance in cattle, enhancing the profitability of the farmer.

Probiotics for cattle

Probiotics are live microorganisms that, when given in sufficient amounts, provide health benefits to the host. They are non-pathogenic microbes widely used for their health impacts on both dairy and beef cattle at all developmental stages. They are targeted to the rumen, where they enhance fermentation by regulating microbial populations that impact feed digestibility and nutrient absorption. Probiotics positively impact cellulolysis and microbial protein synthesis, stabilizing rumen pH and lactate levels.

How Probiotics Support Ruminant Health Probiotics offer advantages for ruminants by improving gut health, digestion, and productivity while providing environmental sustainability. They help to improve animal performance, immunity, milk quality, and rumen function.

Key benefits of probiotics in ruminants

VINYEAST–P improves fiber digestion, stabilizes rumen pH, and supports milk production in ruminants

  • Improves gastrointestinal health by regulating gut microbes.
  • Improves immunity and help in disease infection.
  • Lower methane emissions, reducing environmental impact
  • Improves yield, quality, and functional components like protein and fat of the milk
  • Improves food conversion ratio by promoting nutrient digestibility
  • Supports growth of ruminal cellulolytic bacteria
  • Helps to stabilize rumen pH and reduce acidosis
  • Reducing ammonia level via decreasing protein degradations

Probiotic Strains Commonly Used in Cattle Feed

  • Lactobacillus spp. helps in lactic acid production and the competitive exclusion of pathogens.
  • Bifidobacterium spp. supports gut barrier integrity.
  • Enterococcus spp. is involved in modulating immune responses.
  • Saccharomyces cerevisiae (yeast species) improves fiber digestion and stimulates cellulolytic bacteria.
  • Propionibacterium spp. helps in glucose synthesis by producing its precursor in ruminants.

The use of multiple-strain probiotics offers broad protection from infections and improves rumen health due to the complementary action of strains.

VINYEAST–P: A Synergistic Probiotic Solution

VINYEAST–P is a unique combination of Live Yeast Culture (Saccharomyces cerevisiae) and Propioni bacteria (Propionibacterium freudenreichii). It influences ruminal metabolism by manipulating fermentation and ruminal productivity. Live Yeast Culture (LYC) supports fiber digestion, stabilizes fermentation, lowers oxygen and lactate levels, and boosts beneficial microbes.

Propionibacterium helps convert lactic acid into propionic acid, reducing acidosis and stabilizing pH. VINYEAST-P improves nutrient utilization, supports glucose and milk production, and reduces mycotoxin absorption without affecting productivity.

VINYEAST-P – a microbial synergy that drives benefits from digestion to production!

*References on request

6 Food and Beverage Trends in 2025 Impacting the Evolving Industry

      6 Food and Beverage Trends in 2025 Impacting the Evolving Industry

During FY 2025-26, the food and beverage sector is experiencing a shift based on new consumer directions and technological change. Today’s consumers are more informed, health-focused, and environmentally aware, making companies reimagine how food gets made, marketed, and eaten. Digital tools, transparency requirements, and greater aspirations for customised food experiences power the trend. Innovations are not just changing products but also rewriting the whole system from farm to fork. Several emerging food and beverage trends in 2025 will define the dining scene in the coming year.

  1. Improved Ingredient Quality

    Consumers are growing more aware of the quality of ingredients in food and beverages. It is increasingly observed that they read and review the ingredients label. Features such as natural colors and flavours, nutritional value, and ethical sourcing are becoming buying decision drivers. Brands that emphasize higher ingredient quality and transparency are most likely to have a competitive edge.

    At Vinayak Ingredients, we offer solutions that help brands improve the overall quality of their products. Our range of natural food colors, functional fat powders, and customized ingredient blends support manufacturers in enhancing product appeal, nutritional value, and clean formulation practices that resonate with today’s quality-conscious consumers.

  2. Personalized Health and Wellness 

    There is greater demand for food and drinks specifically formulated to respond to an individual’s health issue and lifestyle. Functional foods and beverages that promise to tackle a particular health issue, such as weight control or mood and energy management, are becoming popular. Tailor-made diet programs are perceived as more effective, and thus, consumers look for foods and drinks that fit their individual wellness goals more and more.

  3.  Creative Flavor Pairings

    Consumers today, particularly Gen Z, yearn for novelty and drama in food. They don’t merely consume food but wish to experience other cultures, stories, and sensations through new combinations of flavors that encompass fusion cuisine that combines culinary traditions from different parts of the globe, novel pairings.Worldwide, consumers indicate a high willingness to try new and fusion flavors, expressing a new acceptance of experimentation and a need for food to wake up the taste buds.

  4. Alternative Proteins and Sustainable Options

    Sustainability is no longer a trend but a primary purchase decision. Shoppers are seeking substitutes for traditional animal proteins due to issues related to hormone imbalance, health, welfare, and the environment. Thus, the market is seeing fast-paced innovation around plant-based alternatives (like soy, pea, or chickpea protein), fermentation-based proteins like tempeh, or even cultured meat. Not only do these solutions work to reduce environmental impact, but they also provide comparable or better nutritional profiles. Companies that invest in such environmentally friendly sources of protein are not only meeting the demand of customers but also contributing to making the food industry more responsible.

  5. Nutraceuticals 

    Concern over how eating habits affect health is growing, as is the demand for vital nutrients for a healthy way of life. Nutraceuticals are a major trend in the food market as a result of consumers’ increased interest in eating healthily due to the COVID-19 pandemic. At a compound annual growth rate (CAGR) of 5.09%, the market is expected to reach USD 513.27 billion in 2025 and USD 657.89 billion by 2030.

    Nutritional supplements, functional foods, therapeutic foods, and foods that improve the gut microbiota, such as probiotics, postbiotics, and prebiotics, are all considered nutraceuticals. The potential health benefits of nutraceuticals are highlighted by scientific studies. Crucially, they can be used to treat diseases, including allergies, diabetes, and immune-related disorders that are linked to oxidative stress.

    Vinayak Ingredients provides a range of functional ingredients ideal for nutraceutical applications. Our powders and custom blends are used in health-oriented foods and beverages, helping brands meet the increasing consumer demand for immune-boosting and wellness-supportive formulations.

  6. Focus on Food Safety and Transparency

    Growing health awareness and safety concerns have meant that consumers demand more openness concerning food production and sourcing. Food brands that show transparency regarding the supply chain and follow high-level safety standards are gaining consumer confidence and loyalty.

    Vinayak Ingredients ensures strict quality standards and traceability across our manufacturing and sourcing processes. We work closely with our partners to ensure our ingredients meet regulatory and safety benchmarks, helping our clients maintain transparency and build lasting trust with their customers.

    These food and beverage trends in 2025 highlight a dynamic shift towards healthy, adventurous, and technologically aware consumption habits. As the food sector adjusts to these developments, consumers can look forward to a more individualized, sustainable, and innovative eating experience in 2025.

    Final Thoughts
    The food and beverage trends in 2025 outlined above represent anticipated directions in consumer behavior and technological adaptation. While still emerging, these trends signal a move toward more mindful, sustainable, and individualized food experiences. Companies that begin to align with these projections will be better positioned to adapt and lead.

    At Vinayak Ingredients, we are committed to supporting this transition with a wide array of functional and performance-driven ingredient solutions. By collaborating with manufacturers across categories, we help bring these future-ready concepts to life, ensuring they are not only innovative but also commercially viable.

Impact of Summer Heat on Poultry Health: Challenges & Solutions

highlighting reduced feed intake, low body weight gain, high FCR, and increased mortality in poultry due to heat.

Poultry production in many developing communities is frequently characterized by management challenges and low productivity and is faced with several other constraints. Of growing concern is that climate change may be impacting chicken growth and development, and ultimately overall poultry production. Temperature is considered the most important factor of all bioclimatic parameters affecting livestock. As summer approaches, poultry farmers face increased challenges in maintaining the respiratory health of their flocks. High temperatures, humidity, and ammonia buildup can lead to severe respiratory distress, impacting growth, feed conversion efficiency, and overall productivity.

The Hidden Dangers of Summer Stress in Poultry

Mammals mainly rely on sweat glands to dissipate heat and maintain body temperature balance, but poultry lack sweat glands, so they primarily dissipate heat through respiration when the temperature is too high. High-frequency breathing leads to increased susceptibility to lung tissue damage in a heat-stress environment. The heat or summer stress not only brings lowered performance in poultry but also leads to immunosuppression issues, which makes them more susceptible to bacterial, viral, fungal, and parasitic infections. It results in disease outbreaks and causes heavy mortality.

Why Is Summer a Critical Period for Poultry?

  • Alters antibody and cell-mediated immune responses, thereby immunosuppressing effect and increasing susceptibility to pathogens.
  • Vaccine failures are common in the summer season.
  • Summer stress also results in immunodeficiency and disease outbreaks in poultry.
  • Heat stress in summer leads to reduced feed consumption, lower body weight gain, a high feed conversion ratio (FCR), and dehydration.
  • It also causes a variety of changes in the gastrointestinal tract, including alteration of the protective microbiota as well as decreased integrity of the intestinal epithelium, increasing enteric infections such as Necrotic Enteritis.
  • An increase in energy demands and high mortality are observed due to heat stress.

Observations in Poultry During Summer:

  • Panting (open-mouth breathing) – Rapid, shallow breathing to promote evaporative cooling.
  • Increased respiratory rate and lung injury – Faster breathing as birds attempt to release excess heat.
  • Wing spreading – Birds extend their wings to enhance airflow and dissipate heat.
  • Seeking ventilation – Birds move to well-ventilated areas, such as near feeders, perches, or wires, to cool down.
  • Reduced feed intake – Decreased food consumption helps minimize metabolic heat production.

Poultry Management in Summer:

  • Water management- Ensure clean, cool, and continuous water supply.
  • Housing management- Proper ventilation, shading, and cooling techniques.
  • Feed management- Adjust nutrition to support heat-stressed birds.
  • General management- Biosecurity measures to prevent disease outbreaks.

Alleviate Summer Stress Naturally

Phytogenic feed additives (PFAs, or botanicals) can alleviate the negative effects of heat stress during the summer. They are broadly defined as plant-derived bioactive compounds, often incorporated in animal feed as blends of herbs, spice extracts, and essential oils. Phytogenic feed additives enhance the first line of defence against respiratory issues that arise during summer in poultry. The bioactive components in phytogenic substances provide their positive characteristics, while the phenolic constituents in plant products act as antioxidative molecules, making them beneficial for the health and growth of poultry.

*References on request

Top Food Industry Trends for 2024-25: Adopting Natural, Functional, and Sustainable Solutions

Top Food Trends 2024–25: Natural, Functional & Sustainable

Natural food colours, plant-based foods, and sustainable clean-label trends for 2024–25 by Vinayak Ingredients.

Several key trends have gained momentum as the food industry progresses through 2024-2025.

1. Trend Towards Natural Colours:

Increased health issues and concerns have led to more scrutiny of artificial color, and therefore there has been a large move toward natural food colours. The recent Red no. 3 ban on account of it being linked with health issues has made manufacturers resort to natural food colours for food and beverages. The transition benefits health needs and meets the demand for cleaner labels and transparency.

2. Emphasis on Functional Foods:

Shoppers are increasingly seeking foods that are beneficial to them beyond mere sustenance. Functional foods, enriched with probiotics, vitamins, and minerals, are gaining popularity for their potential to improve digestion, immunity, and general health. This opens the doors to enriching daily products with health-improving ingredients.

3. Ethical and Sustainable Production:

Sustainability remains a major issue, and customers demand products that are ecologically friendly and ethically made. This includes regenerative agricultural policies, carbon-free processes, and biodegradable packaging. Companies are beginning to adopt green policies in accordance with these ideals and reduce their impact on the environment.

4. Boom in Plant-Based Alternatives:

The market for plant-based foods continues to grow, with food technologies improving the taste, texture, and nutrition of meat and dairy alternatives. Developments in plant-based protein and dairy products support the increasing ranks of consumers following vegetarian and vegan diets, in addition to those wishing to lower meat intake due to health or environmental considerations.

5. Emphasis on Ingredient Quality and Transparency:

Customers are placing greater importance on the quality and origin of ingredients used in their food products. There is an increasing demand for natural, minimally processed ingredients and open labeling that gives transparency to product contents. This trend calls for manufacturers to focus on high-quality inputs and open communication with consumers.

At Vinayak Ingredients, we have actively positioned our products to facilitate these changing trends. Our wide variety of natural food colours, branded as Ecocol, offers stable and vibrant options to replace artificial dyes, catering to increasing consumer demand for clean-label solutions. For example, our Annatto extract gives attractive yellow to orange shades that are ideal for dairy and confectionery applications, while Curcumin-based colors provide intense yellow shades with the added antioxidant effect.

To meet the growing demand for functional foods, our spray-dried fruit and vegetable powders deliver natural flavor, color, and nutritional value. These powders are well-suited for use in beverage premixes, nutraceuticals, functional supplements, and health supplements that appeal to wellness-oriented consumers who want added value in their food options.

Our commitment to sustainability is evidenced through our eco-conscious manufacturing methods and creation of products that promote sustainable production practices. By using plant-based ingredients and reducing our environmental footprint, we help manufacturers design products that resonate with the values of consumers who care about the environment.

In addition, we prioritize ingredient quality and transparency through our natural, minimally processed additives. Our ingredients are formulated to assist manufacturers in fulfilling the consumer expectation for transparency and healthfulness, making the final products well-aligned with existing market demand. We ensure that our natural food colours meet both visual appeal and health-conscious standards, making them the ideal choice for next-generation food applications.

These trends indicate a common movement towards healthier, sustainable, and transparent food production, with opportunities for innovation and convergence with consumer values in today’s market environment.