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

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1# # # # # C I T P E L O N A G R O # G #
2# D # # # # # # # # E N E I G Y H S N #
3# # E # # # L O R E T S E L O H C Y I #
4# # V I S C O S I T Y # # # # # R S R N
5# N D # F O R T I F I E D # # # A T U I
6R # O O # I N G R E D I E N T S T E T E
7E # A I O # D E P O S I T E D # S M C T
8R # I # T F L O R T N O C # # # D # A O
9U # R T # A T # M D E D U R T X E # F R
10T # E # U # R R # Y R O T C A F I # U P
11C # T # # P # A A # L # # # # # F # N #
12A # C # # # N # P M # L # # # # I # A #
13F W A X Y M A I Z E S T A R C H D # M T
14U # B # T # # # # # R # # C # # O # U #
15N # S E I T R E P O R P # # I # M P # #
16A # # # L E R U T A R E P M E T T # # #
17M E A T A N A L O G U E # # # U E # # #
18# # # # U S N O I T A R E P O T I N U #
19# # # # Q # N O I T A L U S P A C N E #
20# A Y O S P E C I F I C A T I O N # # G
Word X Y Direction
BACTERIA  313n
CHOLESTEROL  173w
CONTROL  138w
DEPOSITED  77e
ENCAPSULATION  1919w
EXTRUDED  179w
FACTORY  1610w
FORTIFIED  55e
GENETICALLYMODIFIED  1111nw
HYGIENE  172w
INGREDIENTS  66e
INPUT  813nw
MANUFACTURER  117n
MANUFACTURING  1913n
MEATANALOGUE  117e
MODIFIEDSTARCH  1715n
ORGANOLEPTIC  171w
OUTPUT  1518ne
PREPARATION  1215nw
PROPERTIES  1215w
PROTEIN  2010n
QUALITY  518n
SMARTFOOD  1113nw
SOYA  520w
SPECIFICATION  520e
SYSTEM  182s
TEMPERATURE  1616w
UNITOPERATIONS  1818w
VISCOSITY  44e
WAXYMAIZESTARCH  113e