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

Find the key words to describe Smart foods.

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

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1# A Y O S P E C I F I C A T I O N # # #
2# D E P O S I T E D D E I F I T R O F #
3# E E # # # # # # # # Y T I S O C S I V
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5# # D U F # M O D I F I E D S T A R C H
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7# # A U O A D P R O P E R T I E S # # #
8# # I T # F R O R G A N O L E P T I C #
9# # R P # # T E M A N U F A C T U R E R
10# # E U # # # R P Y # # # A # # # # # Y
11# # T T # # # # A M L # # # C # # # # T
12# # C O N T R O L M E L # # # T # # # I
13# W A X Y M A I Z E S T A R C H O # # L
14# # B L O R E T S E L O H C # # # R # A
15N I E T O R P R E P A R A T I O N # Y U
16# E U G O L A N A T A E M # # T # # # Q
17# # E N E I G Y H D E D U R T X E # # #
18M E T S Y S N O I T A R E P O T I N U #
19# # # # # # N O I T A L U S P A C N E #
20# # # # # # # M A N U F A C T U R I N G
Word X Y Direction
BACTERIA  313n
CHOLESTEROL  1414w
CONTROL  312e
DEPOSITED  22e
ENCAPSULATION  1919w
EXTRUDED  1717w
FACTORY  139se
FORTIFIED  192w
GENETICALLYMODIFIED  1111nw
HYGIENE  917w
INGREDIENTS  66e
INPUT  44e
MANUFACTURER  99e
MANUFACTURING  820e
MEATANALOGUE  1316w
MODIFIEDSTARCH  75e
ORGANOLEPTIC  88e
OUTPUT  46s
PREPARATION  715e
PROPERTIES  87e
PROTEIN  715w
QUALITY  2015n
SMARTFOOD  1113nw
SOYA  51w
SPECIFICATION  51e
SYSTEM  618w
TEMPERATURE  1213nw
UNITOPERATIONS  1818w
VISCOSITY  193w
WAXYMAIZESTARCH  113e