Smart foods

BACTERIA
CHOLESTEROL
CONTROL
DEPOSITED
ENCAPSULATION
EXTRUDED
FACTORY
FORTIFIED
GENETICALLYMODIFIED
HYGIENE
INGREDIENTS
INPUT
MANUFACTURER
MANUFACTURING
MEATANALOGUE
MODIFIEDSTARCH
ORGANOLEPTIC
OUTPUT
PREPARATION
PROPERTIES
PROTEIN
QUALITY
SMARTFOOD
SOYA
SPECIFICATION
SYSTEM
TEMPERATURE
UNITOPERATIONS
VISCOSITY
WAXYMAIZESTARCH

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N D M T E M P E R A T U R E Z H S P M G
S P E C I F I C A T I O N K K T O Z B G
C V J Z S K N O I T A L U S P A C N E W
M E T S Y S N O I T A R E P O T I N U A
G J P R E P A R A T I O N M I Y E Z S X
H V Y C H O L E S T E R O L R T A V D Y
W S T K Q U H C R A T S D E I F I D O M
R E R U T C A F U N A M K C O S Z R A A
L I Q T W U A X X D E Q A R C O G N N I
Y T N A I R E T C A B L T O F A U A N Z
T R C P P A Q O T N L I S A N F Y G H E
I E U B U L N A G Y F I C O A U R Y X S
L P S I K T N Q M I T T L C P E G T M T
A O Z V R A D O E Y O E T O D I R A U A
U R J O L E D D M R P U K I E U R N Q R
Q P L O E I V I Y T R N E N D T U U C C
S R G H F D C F I I V N E E F L T X P H
I U X I B U Q C N W T R D O U T P U T R
E R E R K S J G J S I I O G K Q E M N A
Q D E P O S I T E D R D F N I E T O R P
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Answer Key for Smart foods

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1# # # T E M P E R A T U R E # # # # # #
2S P E C I F I C A T I O N # # # # # # G
3# # # # # # N O I T A L U S P A C N E W
4M E T S Y S N O I T A R E P O T I N U A
5# # P R E P A R A T I O N # # Y E # # X
6# # # C H O L E S T E R O L # T A V # Y
7# S # # # # H C R A T S D E I F I D O M
8R E R U T C A F U N A M # C O S # R A A
9# I # # # # # # # # E # A R C # G N # I
10Y T N A I R E T C A B L T O F A U # N Z
11T R # P # # # O T # L I S A N F # G H E
12I E # # U # N A # Y F I C O A # R Y X S
13L P # # # T N # M I T T L C # E G T M T
14A O # # R A # O E Y O E T # D I R A # A
15U R # O L # D D # R P U # I E U R # # R
16Q P L O # I # # Y T R # E N D T # # # C
17# # G # F # # # I I # N E E F # # # # H
18# U # I # # # C N # T # D O U T P U T #
19E # E # # # # G # S # # O # # # # # # #
20# D E P O S I T E D # D # N I E T O R P
Word X Y Direction
BACTERIA  1010w
CHOLESTEROL  46e
CONTROL  910sw
DEPOSITED  220e
ENCAPSULATION  193w
EXTRUDED  2011sw
FACTORY  1510sw
FORTIFIED  167sw
GENETICALLYMODIFIED  1111sw
HYGIENE  1911sw
INGREDIENTS  209sw
INPUT  29se
MANUFACTURER  128w
MANUFACTURING  207sw
MEATANALOGUE  128sw
MODIFIEDSTARCH  207w
ORGANOLEPTIC  197sw
OUTPUT  1418e
PREPARATION  35e
PROPERTIES  216n
PROTEIN  2020w
QUALITY  115n
SMARTFOOD  2012sw
SOYA  143se
SPECIFICATION  12e
SYSTEM  64w
TEMPERATURE  41e
UNITOPERATIONS  184w
VISCOSITY  177sw
WAXYMAIZESTARCH  204s