Beverages & food processing times november 2015

India�s Only Monthly Newspaper for Food, Beverage & Allied Sectors

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Vol. 8, Issue 06, November 2015, 100/-

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New FSSAI Regulations For

High-Quality Food Processing Product Approval To Launch Soon: Govt Infrastructure on the Cards in AP

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ight kind of regulations are being framed that would remove the difficulties faced by food processing industry in getting approvals, Food Processing Secretary said.

The Food Safety and Standards Authority of India (FSSAI) will come out with new regulations on product approvals in a few months, a senior government official said. “FSSAI is in the process of having the right kind of regulations to set the house in order,� said Ranglal Jamuda, secretary, Ministry of Food Processing Industries (MoFPI), at an Assocham event here. “In another couple of months, whatever difficulty we have in getting product approvals or diversifying products or coming out with new products to fulfil demand in the market, possibly that kind of situation will substantially change,� he added. “All the operational difficulties that have upset us for the last couple of months will be taking a good shape,� he said.

FSSAI, the apex food regulator, scrapped product approvals following a Supreme Court order on August 19 which questioned the procedure being followed for approvals.

Jamuda urged the industry to mobilise existing and prospective entrepreneurs to apply in large numbers to avail services from the National Bank for Agriculture and Rural Development (Nabard).

The bank has set up a Rs.2,000 crore fund for

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lending to processing industries in mega food parks and designated food parks. “So far seven applications have been sanctioned worth the total amount of Rs.255 crore. If we do not utilise this fund by the end of this financial year, it would be very difficult to ask the finance ministry to extend this facility in coming years,�

Jamuda said.

He also suggested the Nabard should delegate more powers to its regional offices so that things could move much faster in this regard.

Highlighting that this fund support was available only for designated food parks, the secretary said: “As of today we have notified about 146 designated food parks, including mega food parks across the country and five out these have become operational and another three are likely to become operational in the next couple of months.�

ndhra Pradesh government, which is promoting generation of electricity from Municipal Solid Waste (MSW), has now decided to set up units to process waste produced in food processing units in identified clusters in the State.

Such units would be set up at mango processing clusters in Chittoor, East Godavari and Vizianagaram districts and cashew processing cluster in Srikakulam, Vizianagaram,Visakhapatnam and Prakasam districts. According to officials of the industries department, the government has come up with a scheme to promote unit to process waste in the Food Processing Policy 2015-20.

The main objective of the scheme is to ensure proper utilisation of the waste generated by food processing units in the clusters. As per the scheme, 50 per cent of the cost of plant & machinery and technical civil works up to `2 crore would be provided by the government.

In order to promote food processing in the State, the government is planning to set up new integrated food parks(IFP), mega food parks and ultra mega food parks across the State.

The IFP would provide modern infrastructure facilities for the food processing units along the value chain from the farm to the market.

The IFP would create high quality processing infrastructure, reduce wastage, capacity building of producers and processors and create an efficient supply chain along with significant direct and indirect employment generation, officials of industry department said.

Each IFP project would have around 10 food processing units with a collective investment of around `100 crore that with an annual turnover of about `200 crore and create direct and indirect employment of about 5,000 persons. New food processing units would be set up in sectors like fruits & vegetables, milk, meat, poultry, cereal, rice, flour, pulse, oil milling, food flavours, colours, oleoresins, spices, coconut, mushrooms, wines and hops.

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Vol. 8, Issue 06 - November - 2015

EVENT NEWS

VDMA Symposium “German Technology

for the Indian

nfectionery Industry”

8th December 2015, Hotel Leela,

Mumbai

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n India the consumption of confectionery products has been growing steadily within the last years. Between 2010 and 2014 the trade volume of confectionery products (sugar confectionery and chocolate confectionery) increased by 70% and reached 470,000 tons. Within the next five years, sales volume is expected to grow by 10% per year. The consumption of biscuits and snackbars is even higher: In 2014 the Indian consumption of snack bars and biscuits reached at 1.8 million tons. According to estimations of the market researcher of Euromonitor International estimations consumption will increase by 5% annually until 2020.

A steadily improving economic situation, rising disposable incomes and increasing urbanisation will be the key factors behind this growth. The expected increase in modern retail will also help confectionery sales to grow.

The increasing consumption of confectionery products is clearly reflected in a higher demand for confectionery machines and equipment.

Last year India imported processing equipment for confectionery production at a value of € 36 million. Over the last five years total imports of confectionery machines amounted to € 150 million. One third thereof came from Germany.

There are no figures for Indian imports of packaging equipment used in the confectionery industry, as the official trade statistics do not include information about the application area of packaging machines. But the market for packaging equipment is surely growing likewise. The role of packaging for confectionery products is quite important – high quality packaging styles and designs as well as a wide variety sizes are crucial for marketing and sales reasons.

In many growth markets, confectionery producers are primarily focused on improving product quality as well as aim to increase the economy and efficiency of machines and plant: rapid product and format changes with the shortest possible changeover times, easy cleaning with low consumption of resources, high flexibility of packaging machines and also solutions that contribute to optimizing energy consumption.

All these issues will be addressed and form part of the agenda of the VDMA Symposium “German Technology for Confectionery Production and Packaging” in Mumbai: 13 internationally leading German companies will give presentations on confectionery production and packaging: from cocoa processing, production of chocolate mass, chocolate products, fillings, sugar candies such as soft and hard bonbons, chewing gum to waffles and snacks.

Beverages & Food Processing Times

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Vol. 8, Issue 06 - November - 2015

FOOD SAFETY NEWS

FSSAI recommends to keeping junk Food at least 50 meters away from schools

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SSAI stated that schools were not the right place to promote foods high in fat, salt and sugar (HFSS foods) and children are not the best judge of their food choice.

In March, 2015, the Delhi High Court had directed the food regulator to give these guidelines a form of regulations or directions within a period of three months to enforce their implementation across the country.

The Junk food should be restricted in schools and areas within 50 meters in India, and that canteens in the schools should not be treated as commercial outlets," the regulator said, adding that schools should develop a canteen policy to provide nutritious, wholesome and healthy foods.

The food safety watchdog said the objective is to restrict/limit the consumption and availability of most common HFSS food (junk food) like chips, sugar sweetened carbonated & non-carbonated beverages, ready-to-eat noodles, pizzas, burgers and confectionery items.

The sale of widely promoted and advertised junk food should be restricted in schools and nearby areas of 50 meters, as child is there without parental supervision.

World Class Laboratory Testing Services

Given the rationale for its proposal, the regulator said as per National Institute of Nutrition (NIN) guidelines, said these foods are considered unhealthy due to unbalance in nutrition, as they are high in fat, sugar, salt and low in proteins, fibers, nuts.

German testing and certification

major, TUV SUD opens lab in Vizag

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he German testing and certification major, TUV SUD, inaugurated its state-of-the-art seafood, spices, and commodities testing lab in VIzag. It was inaugurated by Dirk Eilers, a member of the board of management, according to a press release. Vizag is a major seafood exporting centre in the country.

The lab will have ultra-modern testing facilities and specific ones for testing anti-biotic residues in seafood’s and commodities. Prior testing will decrease the risk of rejection of export consignments due to residues and it will enhance the reputation of local exporters in the markets abroad.

Niranjan Nadkarni, the South Asia head of the company, said seafood worth Rs 7,578.27 crore was exported from Visakhapatnam port during the current fiscal till now. "We intent to operate closely with the local seafood exporters and commodity exporters and improve the quality of exports," he said. DNA testing for species identification would also be available in the lab in the case of seafood exports, he added.

During 2014-15, according to the Marine Products Export Development Authority (MPEDA), seafood worth Rs 33,441.61 crore was exported from the country. Andhra Pradesh topped in shrimp exports and the exports were routed through Visakhapatnam port.

Research & Analysis Centre: Subhas Nagar, P.O.-Nilgunj Bazar, Barasat, Kolkata-700121 Phone: +91-3371122800, Fax: +91-3371122801, Email: efraclab@efrac.org, crm_iq@efrac.org, W: www.efrac.org

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Bakery Special

Vol. 8, Issue 06 - November - 2015

BAKERY NEWS

Want a Bakery Product- Now WhiskIt Online

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hiskIt offers a marketplace for bakeries and dessert artisans to showcase their baked goods. Like many software professionals in India who have the entrepreneurial itch, Amanvir Mundra completed his full circle, in the context of having a job in the software industry up to landing at his startup. During his campus recruitment, he got placed in a leading

Indian IT company and worked there for a couple of years. Then he moved to Pune and spent another five years working for Syntel and Fiserv, gained some international exposure while working on an assignment in U.K. and The Netherlands.

Meanwhile, he had his hobby project Traveloholica which is a social platform aimed at promoting local tourism and handicraft. “I think the biggest exposure was when I was selected for an elite innovation and entrepreneurship boot camp at Fiserv. Around the same time I was working on WhiskIt and I could see a lot of potential in this,”

Amanvir says.

“The bakery and desserts market in India is valued at Rs 1,500 billion in 2014-2015, and is growing at CAGR of around 12-15 per cent. But strangely,

it is still dominated by unorganised players accounting for 90 per cent of the total share. People propelling this growth are mainly home bakers, chocolatiers, cake artists and small-scale bakeries”, he adds.

Exposure to European/ international desserts is gaining ground, but there is a lack of standardisation of products as per Indian society. “From a consumer point of view, we have very less clarity on pricing, limited payment options, difficulty to find nonstandard and exotic desserts and information on cake artists,” Amanvir notes.

This is where WhiskIt came in.

WhiskIt is a unique, community-driven marketplace dedicated entirely to artisan desserts and bakes. It is an ecosystem where people come together to buy and sell amazing desserts that cannot be found on the shelf in a bakery. It is a community of dessert connoisseurs: talented dessert artists who sell their artisan creations and diehard dessert lovers who come here to

find bespoke, mouthwatering desserts and cakes, which they cannot find anywhere else.

So next time you are longing for some melt-inyour-mouth cheesecakes or the most delectable doughnuts, WhiskIt desserts are just a couple of clicks away.

Shops: Imagine hiring your own pastry chef.

WhiskIt makes it happen. From big-time bakeries to professional home-bakers to creative chocolatiers to anyone who makes anything sweet can set up shop on WhiskIt. Community: WhiskIt at its heart is a community of dessert lovers and dessert makers. Follow your favorite shops or artists. Connect with people of similar interests. Share your views, recipes and techniques with fellow connoisseurs and bakers!

Subscription box: Every month WhiskIt curates a beautifully designed box of sweet surprises. With the most indulgent desserts and other goodies created exclusively for customers and based on a different theme every month, each box promises to delight the recipient. “Whether they are gift boxes, cookies boxes or bread baskets we have got lots of fancy stuff lined up,” says Amanvir.

Events: You can find out all about bake-offs, baking classes, carnivals and other events related to desserts and bakes.

Story behind starting up WhiskIt “It all started as an initiative to help out a friend who wanted to start her brand of homemade puddings. So like a lot of small businesses we started out by giving it a nice name and created a Facebook business page. We added fancy photos of her creations and also did a lot of paid promotions on Facebook. But business was hard to get. Being such a broad platform, a very tiny percentage of people come in to actually buy desserts on Facebook.

The second incident that substantiated the idea/ gap happened when a friend living abroad wanted to send a special, made-to-order cake for someone in India. She had a hard time finding a good bakery which could customise stuff, and an even harder time making the payment and coordinating the delivery.”

This market is big, but still unstructured.

Marketing is mostly via word of mouth or through social media, payments are COD, which is always tricky, and visibility is mostly restricted to the neighbourhood or a small part of the city. Gifting on celebratory occasions is still pretty standard in India – standard cakes, bouquets and chocolates.

In this on-demand, made-to-order age, these problems seem very primitive, and these can be easily solved. Amanvir says, “Initial plan was to start out with a business listing platform for these bakers. We registered around 150 bakers from 11 cities, just by spreading the word on social media.” Recently, WhiskIt has converted into a marketplace where these bakers can start selling their products.

“To sum it up, we are an Etsy for desserts,” Amanvir adds.

Beverages & Food Processing Times

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Vol. 8, Issue 06 - November - 2015

Bakery Special

Signature plans to open 20 bakeries in India

Signature International, which already has a production facility built to European standards in the city of Nashik – 200 miles north of Mumbai – has plans to build 20 flatbread manufacturing plants across the Indian subcontinent within the next five to 10 years.

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he Indian business, set up by Charles and William Eid in 2011 following the sale of Honeytop Foods in Dunstable in 2011 to Aryzta, is owned 50:50 by the brothers and Aryzta. The brothers also bought back into the UK business, now called Signature Flatbreads, earlier this year.

“The vision was 20 factories in India by the year 2020,” said William Eid. “It is still the vision, but we are probably a little bit behind. We didn’t build a huge bakery – it’s a bakery that has just four production lines – on the basis that growth in India shouldn’t be in one location.”

Despite the slower than expected start, the Indian operation, which produces flatbreads including chapatis primarily for sale in hotels, business canteens and foodservice, including quick service restraurants, is now turning over £5M and is profitable, said Eid. “But the growth is going to be very rapid. We expect growth of 40% a year.”

Indian operation Charles Eid added: “The beauty of the Indian operation is it also supplies internationally to the Middle, Far East and Africa, not just the local market … And, very importantly, because we are operating to European standards within India, we have been adopted as supplier of choice by all the quick service restaurants.”

The brothers are currently investigating setting up their second Indian bakery, which will be built either in the western state of Gujarat or in New Delhi over the next 20 months.

“We were driven to set up the bakery in India because it was an economy that is just beginning to industrialise – it is a fifth of the world’s population – and very much in growth and, of course, flatbreads are staple foods,” said William Eid. “We felt that we had the skills to develop really authentic flatbreads,” added Eid. Longer than expected “Perhaps we were a little bit presumptuous because it took much longer than we expected to perfect the breads. We spent a good two years getting our breads to be accepted by five star hotels in India.”

Eid said the reason for this was that the equipment that it was using needed to be modified and the company’s value proposition had to be adjusted to meet local market price points.

“The local population, or course, would not compromise on what they would expect to have as a staple food,” he said.

“Disposable income is not high and when they do spend their money they want absolute value for it.

And unless you have real authenticity in the breads that you make, you don’t attract the custom.”

Beverages & Food Processing Times

BAKERY NEWS

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Vol. 8, Issue 06 - November - 2015

Bakery Special

BAKERY NEWS

A colourful Dhamakedar Diwali

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iwali –the festival of lights comes with big large Indian family gatherings and celebrations galore. And as with every Indian festival, come lots and lots of food-- sweets and savoury traditions that go back a long way, food that has remained unchanged for generations past. But when we are living in the 21st century,

why should the food that we use to celebrate our festivals belong only to the past?

While we all enjoy all those old favourites, time

has come to modernize the festival table just a little, to add some modern day oomph to the celebration. And what really says celebration better than chocolate cake?

Meet Puratos’ TEGRAL CHOCO SPONGE and TEGRAL SPONGE EGGFREE COCOA, a sure fire way to make the perfect chocolate cake every time. The all natural rich chocolate flavour comes combined with the soft and incredible mouth feel that leaves consumers aching for more.

With factories situated around the world in the finest cocoa producing regions, Puratos’ use of cutting edge technology lovingly handles the beans when they are at their peak of their flavour, to extract that special flavour that is uniquely Puratos. That care then translates to a distinct world class chocolate flavour that is simply irresistible.

Catering to demanding consumers who prefer an egg-free existence can be quite a challenge within

the world of cakes.

This is now as easy as stirring in a pot with PURATOS’ TEGRAL EGGFREE COCOA. Capturing the taste and mouth feel of a cake made with egg, and transferring it to an egg-free cake is not an easy task. But this task can be handed over to the TEGRAL EGGFREE COCOA premix without a doubt. Its softness, and rich texture will have the most particular consumer eating out of your hand, asking for more every single time.

Allowing customers who choose Puratos to explore a whole world of creative options has always been a prime focus of the company. So too with the TEGRAL COCOA premixes, sponges made can be punched, rolled and turned into a variety of cake offerings. The inherent strength of these cakes allows for great syrup absorption as well. These sponges come with their own inbuilt emulsifier system that prevents customers from

maintaining cake gel inventories.

A cake mix that delivers great volume with superlative aerated taste at highly competitive rates, and produces a cake that delivers a chocolate explosion with every mouthful, regardless of whether it’s the Egg Free version or the one with egg is a sure fire winner.

Diwali is not only the festival of lights, as with all Indian festivals it is also a colourful extravaganza.

The rich hues of the Indian subcontinent are reflected in the rich gorgeous fabrics that are worn, and again reflected in the colourful rangolis that welcome Goddess Lakshmi into our homes and lives.

Why then should cakes wear only some colours?

Aren’t we tired of the plain browns, and whites on cakes?

Time has come to jazz up the cake counters a little this festival season. Dip your cakes in the multicoloured multi-flavoured world of DECORFIL. Add that little bit of colour to the palette of the cakes behind the glass.

This RTU glaze comes in a variety of tastes and colours bound to make the cakes sparkle. Available in 5 flavours ranging from the Neutral that is just a blank canvas for your imagination to run wild, to the specific and extremely popular Strawberry, Pineapple, Melon, Orange and Blueberry flavours, each with its unique colour and distinct taste.

This extremely easy to use glaze packs a pretty punch with its exceptional setting strength all the while extending the shelf life of the cakes, reducing both wastage of the glaze and of the cakes, making it a cost effective option worth exploring.

Creating colourful masterpieces that last longer not only help in reducing wastage, they also help sell themselves. They capture the imagination of the consumer, well before they entice him through the soft, melt in the mouth texture.

After all it is the season of bright and beautiful lights, of colour and laughter, of gifting and receiving, and what better to capture all these emotions than a sublime chocolate cake, one that is wrapped in a truly colourful glaze package.

www.agronfoodprocessing.com

Beverages & Food Processing Times

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Bakery Special

Vol. 8, Issue 06 - November - 2015

BAKERY

Hindustan Unilever to sell Modern Bakery as

part of its strategy

to exit non-core businesses

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MCG major Hindustan Unilever Ltd (HUL) said it has sold the bread and bakery business under 'Modern' brand to Everstone Group's Nimman Foods Pvt Ltd for an undisclosed sum.

"HUL's decision to divest is in line with its strategy to exit non-core businesses, while continuing to drive its growth agenda in the core packaged foods business," the company said in a BSE filing.

"It (transaction) includes sale and transfer of the 'Modern' brand and business on a going concern basis. HUL and Everstone will work together to secure the necessary approvals to complete the transaction over the next few months. HUL will continue to manage the operations until the completion of the transaction," it said.

MOISTURE

HUL CEO & managing director Sanjiv Mehta said: "Since its acquisition in 2000, HUL has strengthened the Modern business, driven consistent topline growth and significantly improved profitability. Having turned around the business and built a sustainable growth model, we believe that the sale to Everstone will unlock the full potential of the Modern brand."

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The business includes products such as cakes, muffins, buns, pavs and cream rolls. It has six manufacturing units and a network of franchisees across India.

The transaction is subject to statutory approvals and requisite clearances, it said.

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eaving a nice paying job and suddenly getting cash strapped is always difficult.

One tends to start weighing the opportunity cost, the security and comfort of a job against the prospects of the startup. But in Amanvir’s case he was lucky to have really supportive family and friends. “I didn’t have those typical socioeconomic challenges which can be the biggest deterrents,” he says.

Coming from a technical background, he feels that his biggest challenge and pain point is marketing.

Amanvir is the sole performer on WhiskIt with no co-founder having complementary skills. “But I think that’s the fun of being in a startup; you learn these things, you improvise, juggle between different roles,” he adds.

He says he believes in putting himself in an uncomfortable spot and burning the bridge, so there is no turning back. Self-motivation and improvisation are the ways to tackle these challenges on a daily basis, he adds.

So it wasn’t a split decision for him to leave a secured job and starting WhiskIt, but it rather a gradual process which built up over a period of time. He says he draws strength from his supportive parents who encouraged him to start his own venture.

DRY AIR

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Vol. 8, Issue 06 - November - 2015

Bakery Special

BAKERY NEWS

French Pastry Finesse Unibic India eyes larger market share Finds Patrons with Biscuits at Rs10

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ahil Mehta Sour Dough Bread; Raspberry It’s the long drive back home each day, around 10.45 pm, that brand chef of the Artful Baker, Chef Sahil Mehta, really enjoys. But the thing he enjoys much more is baking his bestloved macaroons. They remind him of his early days, while he was still learning the art of making them; attempting tirelessly to get the crispy-chewy texture of these little French confections right.

Secretly, he hopes they compare to well-known French pastry chef Pierre Herme’s macaroons, which, according to Mehta, are undoubtedly the best macaroons in the world. At the bakery, this artful dough puncher, also India’s first certified bakery, pastry and chocolate expert from Lenotre, France, is neck-deep into the task of getting it right, besides getting many other confectionery items up his sleeve. But, the macaroons continue to remain his greatest preoccupation.

multigrain, French peasant, whole wheat and more. “You also have things like Ham and Cheese Croissants, Whole Wheat Pesto Paneer and Chicken sandwiches, and more. Signature desserts are Lemon Tart, Double Chocolate Chip Muffin and Paris Brest,” says Mehta. Don’t forget the Chocolate, Raspberry and Salty Macaroons.

Cheese Cake Tart Seeing a dearth in quality bakery and pastry products in India, the chef deemed it right to open a shop that would realise the lack in the market. “I spent my childhood in France and would visit Delhi every six months for vacations.

When here, I would often miss the smell of fresh, early morning bakes. That was an important reason to introduce this style and finesse of baking in the city,” says Mehta. The menu, he tells us, has been designed to give the patrons the feel of a true Parisian café, where people can come in and hang out with friends over inviting desserts and coffee.

“I believe what pleases the eyes will please the palette too, and the best judge of that for me is my mother. She is my greatest admirer as well as my greatest critic. She often tells me I’ve done well, but she’ll also be vocal about the fact that I can do better. That keeps me going,” he says.

Launched some time ago, this patisserie and boulangerie by Lite Bite Foods offers cakes, croissants, breads, sweet and savoury items.

There’s an extensive range of breads, including

California walnuts to cash-in on India's growing market: CWC

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uoyed by record production, California walnuts, accounting for 99 per cent of commercial US supply and 71 per cent of world trade, is confident of making its presence felt in India as the message of quality and health benefits of the healthy nut spreads, officials say.

In 2013, India allowed import of walnuts from the US. "Inshell exports of walnut to India have been significant," CWC's Senior Marketing Director, International, Michelle McNeil said. At the same time, she said exports of shelled walnut to India was still small but had long term potential.

Walnuts are a semi-fresh food, meaning that with proper storage and handling walnuts are good to eat for up to one calendar year, she said.

She said the CWC's efforts are to make available to Indian consumers good quality California walnuts round-theyear.

"Shipments of California walnuts to India for the 2013-14 crop year, our first year with market access, was about 310,000 in-shell pounds and 42,000 pounds of kernels," Assistant Marketing Director, International, of California Walnut Commission (CWC) Jennifer Williams said.

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oods, known for its range of cookies, will expand its portfolio of Rs.10 biscuits in an attempt to gain share from the likes of Britannia and ITC at the lower end of the Rs.23,000 crore Indian biscuit market.

officer at Britannia, where he spent over two decades building brands such as Tiger. “But when you want to go from 100,000 to half-a-million outlets gradually, value pricing is conducive,” he added.

The strategy shift will help the biscuit maker gain clout in a market that sees the bulk of its sales at lower price points. It will also help the decade-old company gain distribution advantage.

Unibic, which has one product at Rs.10 currently, will launch at least three-four more variants such as kaju-pista and butter cookies this year.

The Rs.10 and Rs.driven by large food companies such as 5 price points constitute more than 70% of sales in the Indian biscuit market, Parle Products Pvt. Ltd, ITC Ltd and Britannia Industries Ltd.

Some gave a thumbs up to the move underscoring the need for any company looking at a national presence to offer biscuits at the Rs.10 price point.

“You cannot be restricted to the premium end of the market. You have to diversify,” said Mayank Shah, group product manager at Parle Products.

“You need to offer both price and value.” However, brand-building at that level is a task that will take time, he added.

Analysts who track the sector view the move more as an investment by the company and expect the impact on margins to be compensated by the volume it gains by reaching more shoppers.

“We will look at hitting the Rs.10 price point, and see if we can build volume at that end of the market and expand our base as we enter newer markets,” said Unibic Foods India Pvt. Ltd’s managing director Nikhil Sen. Over the next year, Unibic wants to double the reach of its products from 100,000 outlets currently and expand beyond south India, which is currently its strongest market.

Since its entry in 2004, the Indian arm of Unibic Australia has focused mostly on the premium end of the market, selling fruit and nut, and choco-nut cookies at Rs.25 for a 75 gram pack. According to data with the Registrar of Companies, it recorded a revenue of Rs.75 crore in 2013-14.

“We haven’t been attentive to the Rs.10 price point because we continue to be a premium biscuit company,” said Sen, formerly chief operating

Unibic is trying to “recruit newer consumers”, said Gautam Duggad, vice-president of research (FMCG and retail) at Motilal Oswal Financial Services Ltd. The company has some good products and it is only logical that they are accessible to more people, Duggad added.

Over the past two years, the biscuit market in India has seen extensive consolidation across segments as manufacturers tweaked their portfolios and scaled more profitable brands. In January, the country’s largest biscuit maker Britannia said it would streamline its portfolio to focus on five power brands.

Sen is aware of the competition and investing in promotions accordingly. In 2013, Unibic initiated a new branding strategy, and spent on the brand’s logo and packaging to counter competition from ITC, Mondelez India and Britannia, which were widening their premium offerings.

“We are operating in a very competitive framework where you’ve got three major players to fight with,” said Sen, who is also overseeing the brand’s expansion in north Indian markets such as Delhi

Priyagold keen to invest in Himachal

McNeil said the CWC was confident that the Indian bakery, confectionery and ice cream industries would readily accept Californian walnuts which were produced, processed and packed in state-of-the-art facilities.

facility there, company director Shekhar Agarwal said.

"We are keen to invest in Himachal Pradesh also providing the state to extend incentives to the company," Agarwal told.

"We are excited about the possibilities in India regarding California walnuts," John Mundt, owner of Alpine Pacific Nut Co., Inc., one of the top American walnut producer and processor, said.

He said the company, which has a turnover of Rs.1,000 crore, has a stronghold in the north Indian market. With a manufacturing capacity of 800 tonnes per day and a growth rate of 20 percent, it has recently set up a manufacturing unit in Jammu.

Himachal Pradesh Investment Promotion Cell deputy director Tilak Raj Sharma met Agarwal here and apprised him about the incentives the state are offering to the food and processing industry.

"The company is keen to invest in the state and shortly its officials would meet Industries Minister Mukesh Agnihotri in Shimla to identify the land for its facility," he added.

Last year, the 2014-15 crop year saw shipment increase quite a bit with 5.2 million pounds of inshell walnuts going to India and 84,500 pounds of kernels.

"We feel India has a lot of untapped potential with regards to the population size as well as the desire for people to start eating what is considered a healthy diet/life style," Mundt said.

"We feel the India market will continue to grow as the message of California quality spreads and the health messages continue gain popularity," she said.

"We are hoping to double our volume this year may be to 30 container loads," he said.

Walnuts are an ideal complement to the traditional vegetarian based diet because they contain alpha-linolenic acid/omega-3 fatty acid which is currently deficient in the Indian diet, Carol Berg

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us with 60 passengers on board falls into gorge in Himachal Pradesh Himachal Pradesh CM withdraws plea seeking FIR copy Heavy rain alert continues in Himachal Pradesh Apple of your eye turns smaller in Himachal Pradesh! Apples fetch good prices for growers in Himachal Pradesh Leading biscuit manufacturer Surya Food and Agro, famous for the Priyagold brand, is keen to invest in Himachal Pradesh by setting up its

Beverages & Food Processing Times

Currently, the hill state has manufacturing facilities

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Vol. 8, Issue 06 - November - 2015

Bakery Special

Britannia Takes On Parle in Value Segment

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iscuits maker Britannia will relaunch the cream and cookies formats of its Tiger brand as it looks to increase its distribution footprint in the country and market-share in the value segment.

The value segment, or biscuits with lower price per kilogram, has traditionally not been Britannia's forte as the company focused on the premium category, which yielded better margins and profitability. The value segment, however, constitutes 45% of the total biscuit market and the organized market is dominated by Parle.

The relaunch, which is set to happen later this month, will see a change in the design, package and taste of Tiger cookies and cream. The move comes within months of the relaunch of Tiger glucose, Britannia's most important product for the mass market segment. The entire Tiger portfolio contributes about 13% of Britannia's annual revenue.

"We have not made much headway in the value category compared to Parle and the relaunch is a way to improve our visibility in the segment," Britannia marketing director Ali Harris Shere told.

Shere said the entire Tiger brand had "not kept pace with the company's overall growth" as a lack of innovation led to an undifferentiated offering.

The value segment contributes only about 15% to Britannia's overall revenue while it contributes about four-fifths to Parle's total sales, thank primarily to the popular Parle G biscuit.

Britannia's market share is one-fifth of the market leader in the category, thus offering scope to strengthen position, the company said in an analyst presentation in August.

Britannia is looking to increase its market share in the segment to about 18-20% in the next three years from about 8-10% now, Hemant Rupani, vice president, sales, told.

The move is a part of the Varun Berry-led company's strategy to increase footprint in the Hindi heartland where Britannia has lagged behind Parle due to a distribution gap.

"In Gujarat, MP, Rajasthan and UP, Britannia is 1/5th of Parle in market share. Britannia is banking on the relaunched Tiger to be one of its key brands that will help it widen its distribution footprint," Edelweiss Securities analyst Abneesh Roy wrote in a note in October.

Roy said the significant distribution gap in the Hindi belt due to lower share in the value segment provided not only a huge scope for growth, and with that, also a cushion from rural slowdown.

In the hinterlands, the distribution gap between Britannia and Parle is about 3 million, due to the former's weak presence in the glucose market, where Parle is the leader.

"It will be years before we reach anywhere close to Parle, but these are steps to ensure that we start f well," Rupani said.

Beverages & Food Processing Times

BAKERY NEWS

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Vol. 8, Issue 06 - November - 2015

Bakery Special

BAKERY NEWS

Bakery in India is unique and United by the Love of will soon be a big sector, Cake, India's First Cake world famous chefs claim Festival was a Grand Success young bakers, Morel dipped into shelves arranged with chocolate nuts and bars to whip up the perfect chocolates of hazelnut, peanut, coconut raspberry and other varieties. He even ordered for betel leaves to use the flavours of Indian ‘paan’ in the chocolate and created a variety of chocolates using ‘garam masala.’

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ondant cakes with edible figurines are now popular among cake lovers but how about a two-feet long chocolate-made elephant or a pastry decorated with 3D shaped flowers that resemble the real thing? Led by international patissiers and chocolatiers, desi bakers are now experimenting more and more.

French chocolatier Christophe Morel, a finalist at the prestigious M.O.F Meilleur Ouvrier de France (Best Craftsman of France) title says it is just the beginning for the bakery industry in India, unlike in the US where he has conducted several classes.

“The US is more into chocolates and bakery products. But the way people in India are specialising in this art of pastry making, I think in the next 10 years it’s going to be a big industry in India. When I went to Kuala Lumpur 5 years ago, it hardly had good bakeries but now it has progressed a lot. For me, India’s future in bakery is similar,” says Chef Morel.

Morel was recently at the Academy of Pastry Arts in Gurgaon recently to conduct demonstrations for local bakers in the art of chocolate making.

One of his lessons was sculpting an edible face of an elephant using huge quantity of chocolate.

The chef carved with expertise, the folds in the

elephant’s trunk, including minor lines of the face that showed up prominently in the end product.

“The elephant that I have done may rarely be seen in bakeries because it’s quite expensive, not only in the cost but also the quantity of chocolate. It has 8 kilos of superior variety of chocolate and a lot of hard work went behind creating it,” says Morel.

Chef Dinesh Rawat, Director of Pastry studies at the Academy says that something of the scale of the elephant has is rare but with expertise bakers could begin to experiment. “The world is getting smaller and smaller. And we have no choice but either to lead or to follow. So surely we will come to this level as well,” says Rawat who has also been the Head Chef at the UK-based The Blue Boar Inn. Rawat says that when he began, baking in India was all about bread and cookies but now there is a marked difference. During a cooking demonstration for

“I wake up 8 in the morning and from then on I begin tasting chocolates. It is important to innovate with flavors and at the same time get our students on par with us. The art and skill should be clear in our minds and from there it should flow through the hands and creature a spectacular product. That’s what is important. Basics should be right and with that innovations can lead,” says the chef.

According to Chef Rawat, a tasting session is extremely important. “Till now bakers have been using compound chocolate but we teach use a different and better quality of chocolate, which is available in India but is not too easy to find. It’s a little expensive but far more superior than the usual chocolates. The better quality of chocolate tastes better and also gives the strength required for such sculptures,” Rawat says.

According to PTI, chef Lawrence Cheong Jun Bu, who won the World Pastry Cup, Lyon-2015 for the Best Chocolate Display, had flown in from Malaysia to conduct a session on the art of sculpting with chocolate and sugar. Adept at sculpting three to four feet tall artistic figures, the chef says the emphasis is to create “sweet structures that are strong and heavy enough.”

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umbai cake bakers and cake lovers had a time of their lives on 16th, 17th and 18th October for India Cake Fest, a one of its kind event celebrating the love of cake.

The 3-day event included competitions, workshops, conferences, cake carnival and other exciting activities for kids and adults. Adding more to the objective, Celebrity Chef Ranveer Brar said, "The whole baking and confectionary sphere in India has come of age with the intervention of technology and the home bakers. It's about time that we had a property that brings cakes and us closer together. And India cake fest did exactly that."

The event was conceptualised and organised

by Enquo Experiential Communications, in association with Sheila Raheja Institute of Hotel

In one of his creations, the chef had fashioned a fish whose fins and curved tentacles were all all blown and carved into shapes in a fashion similar to the manner in which a glass is blown into various shapes. The structure was made out of sugar, but not of the usual variety used at home or bakeries. “Since sugar begins to get sticky and melts when it comes in contact with moisture or water, this sugar is different and does not get deformed easily. It is sturdy and stays longer,” says Chef Rawat.

Teaching how to copy the art of copying nature through bakery, Chef Nicholas Lodge, who has decorated cakes for the British Royal Family, was also in town to show local bakers improvisations like adding realistic looking leaves and flowers to a fondant cake. Lode fashioned up flowers whose petals were similar to the olive green of real leaves with tinges of dark colour in places to showcase a weathered effect on flowers.

Management . The baking competition was being held on 16th and 17th October at Sheila Raheja Institute of Hotel Management, Bandra. It was

divided into two categories - home bakers and students. The winners of the competition have won it big with holiday packages from Club Mahindra, gym memberships by Living Foodz channel who were also the event title sponsor, microwaves from e-zone, exclusive professional baking classes

by CakeSmiths, gift hampers from Chocolate Partner Morde and Ingredients Partner Tropolite . The competition was adjudicated by the best national and international chefs from the industry, who judged the sweet delights on the parameters of texture, innovation and taste.

Excited about the event, B. P. Sahni, Principal, Sheila Raheja of Hotel Management, said, "Making a cake is definitely not a piece of cake.

It is a skilful combination of the science of baking and the art of icing."

The Cake Carnival was held on 18th October at Phoenix Market City, Kurla who were the Venue Partner for the festival. It was planned to be a delightful celebration for all with cup-cake decoration competitions for kids, live music band, live demos by celebrity chefs Ranveer Brar, Rakhee Vaswani and insane varieties and flavours of cakes displayed at every stall. Equally excited about the cake carnival, International Patisserie Chef & winner of Pastry World Cup, Chef Anil Rohira quotes, "It was great to see students, home bakers, professionals, chefs, enthusiasts and kids getting together for this extravaganza. It is an opportunity for budding bakers to showcase their skills and indulge at India Cake Fest."

The event creating a big buzz in the digital space with the Digital Partner for India Cake Fest, AGENCY09, has been marketing and engaging the audience across social media platforms. Their digital campaign was spearheaded by Gautam Anand, head conceptualiser at AGENCY09. The event had bakers from all over Mumbai excited under one-roof, united by their love for cakes.

Talking about the idea behind the event, Vinay Narang, the Festival Director, says, "At EnQuo we take celebration as a serious business. We've been working hard to ensure that the India Cake Fest is an enjoyable experience for all and create a unique platform for young students, home bakers and even patisserie owners to connect with industry professionals, to learn, share and engage on a common passion." The company plans to carry on this celebration at Delhi, Bangalore, Kolkata and other major cities in the coming months.

Harsha Ent. Touches New Heights

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Kiran Mamania

eing part of fast changing trends of food industry, it is a ‘Feel Good’ moment for Harsha Enterprises for introducing new age products for the industry.

Having exclusive

ice creams & coffee serving parlours in the cities is fast catching trend for today. Serving ice creams with mouth watering desserts preparation is core demand from consumers. Thier brand nitin’s is playing a vital role in giving such dessert options to the Icecream Brands as per consumer demands our range of premixes such as ·Eggless Waffle Cones

Beverages & Food Processing Times

·Eggless Belgian Waffles ·Eggless Brownie Belgian Waffles ·Eggless Pancakes ·Eggless Crepes are talk of the town.

It’s an opportunity for any brand of ice creams or coffee shops to make their brand recognize with the new trend of serving a combination of Eggless Belgian Waffles with Icecream or coffee or yet another upcoming trend of crepes & pancakes with fresh fruits, Ice creams or coffee.

Harsha Enterprises owes this success of our new age products to the some of the key brand owners who have believed in their capability and accepted the challenge of giving new trends to the consumers.

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Vol. 8, Issue 06 - November - 2015

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Beverages & Food Processing Times

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Vol. 8, Issue 06 - November - 2015

DAIRY NEWS

Amul to procure milk from 1,000 villages of Punjab; will provide Rs 2000 crore benefit to dairy farmers

Parag Milk Foods enters the fresh cream segment with Go-Fresh Cream Parag manufactures 40 tonne of cheese per day and is bullish on the Rs 850-cr segment.

Asserting that there is a huge opportunity of milk processing in the state, Sodhi said Punjab produces 2.70 crore litres of milk and out of which 1.60 crore litres is surplus.

"Out of surplus milk available, 50 per cent is procured by organized sector and of this, 15 per cent is going to cooperative like Verka.

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ujarat Cooperative Milk Marketing Federation, the owner of Amul brand, will procure milk from 1,000 villages in Punjab, a move that is likely to provide of Rs 2,000 crore worth annual benefits to dairy farmers.

Besides, the federation announced setting up of milk processing facilities in Khamano and Bathinda.

Amul’s MD, R S Sodhi said, "What we are planning to do is to cover 1,000 villages of Punjab. In each village, we are putting up modern milk testing and weightment and bulk milk cooler system.

He also added that, "Each village's investment is around Rs 15 lakh and so 1,000 villages we are going to cover, Rs 150 crore in villages (will be) for only milk procurement."

"The balance is procured by companies which are doing commercial business and are not able to give good price. That is why farmers are not producing milk," he said.

"Our endeavor is to provide benefits of value addition to milk producers so framers are encouraged to produce milk," he added.

Sodhi observed that per capita production of milk is highest in Punjab. He said Amul, which has Rs 2, 4000 crore of turnover, is owned by 36 lakh farmers.

Stating that Amul has started going out of Gujarat to give benefits to farmers of other states, he said setting up a venture in Punjab came after he met Union Food Processing Minister Harsimrat Kaur Badal and Punjab Deputy Chief Minister Sukhbir Singh Badal last year

The company, which is popular for its Go range of cheese, launched Go Culinary Creations to co-create recipes with partners from the hotels, restaurants and catering segment.

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arag Milk Foods Ltd is going into diversification and hence has entered the fresh cream segment with the launch of GoFresh Cream. The launch is part of the company's diversification strategy.

"We are also looking at digital media as a platform for consumers and food bloggers to exchange their recipes using Go Fresh Cream, among other products in its portfolio," added Mahesh Israni, chief marketing officer, Parag Milk Foods.

The Pune-based company wants to increase its presence in the market. Parag Milk foods owns and markets brands likeGowardhan and Go. Devendra Shah, chairman at Parag Milk Foods said, ‘’We are keen to consolidate our presence in the market in the dairy segment"

PepsiCo, Coca-Cola baying for Chobani investment India's Dairy products export seen flat at 30,000 tonnes in 2016: USDA

which includes firm TPG Capital LP warrants that make up between 10% to 20% of Chobani's equity.

Chobani wants the deal to value the company at $3 billion, debt included.

the UAE, and Afghanistan.

The country also exports smaller volumes of casein, butter and other dairy products to neighboring countries.

According to the USDA, India's fluid milk production is estimated to increase by 4.8 per cent to 154 million tonnes next year assuming a normal monsoon.

I

ndia's dairy products (non-fat dry milk) exports are projected to remain flat at 30,000 tonnes next year on expectations of high global supplies and low prices, according to a latest USDA report.

The country's milk output may increase by 4.8 per cent to 154 million tonnes assuming a normal monsoon in 2016, while domestic consumption of milk is forecast to rise by 5 per cent to 62.75 million tonnes in the same period, the US Department of Agriculture (USDA) said.

Overall dairy exports (from India) are minimal due to high domestic consumption. CY 2016 nonfat dry milk (NFDM) exports are projected to be flat at 30,000 tonnes due to uncompetitive export prices," USDA said in its report.

High global supplies are expected to keep international prices low, it said.

Due to slow export pace, the country's non-fat dry milk (NFDM) export are revised down to 30,000 tonnes for 2015.

India, the world's largest milk producer, generally exports NFDM to milk-deficient countries including Bangladesh, Pakistan, Nepal, Bhutan,

The combined buffer and ghee output is estimated to rise by 3 per cent to 5.2 million tonnes in 2016 on rising domestic demand due to population growth and demographic shifts.

The domestic milk consumption is also estimated to rise by 5 per cent to 62.75 million tonnes on population growth in the said period, it added.

USDA said that due to rising incomes, urbanisation and other demographic shifts, demand has increased for more value-added dairy products.

Cooperatives and private sector dairies are producing more dairy products to meet this demand, such as milk powder, butter, ghee, paneer, flavored milk, ice cream, cheese, yogurt and ethnic sweet, it added.

T

he Coca-Cola and PepsiCo rivalry is moving to yogurt, with the companies discussing investments in Chobani. The company wants an investor to invigorate its supply chain, distribution, and geographic presence for its more popular yogurts.

The company is considering a minority stake sale,

The challenging market for soda — with U.S. consumption declining for the tenth straight year — means diversifying products is critical. Both Coca-Cola and PepsiCo have been involved in dairy, with Pepsi working on a joint project with German dairy company Theo Müller and CocaCola's Fairlife product.

However, Pepsi's snack portfolio is wider than Coca-Cola's. Coca-Cola has taken minority stakes in brands like Keurig Green Mountain, Monster Beverage, and Suja Life.

American doughnut chain Dunkin Donuts partners Grofers to deliver donuts at your doorstep

A

merican doughnut chain Dunkin' Donuts has for the first time entered packaged products to push consumption in India and has tied up with online grocery delivery platform Grofers to deliver its packaged and fresh products at consumers' doorsteps.

Dev Amritesh, president and chief operating officer at Dunkin' Donuts India, promoted by Jubilant Food-Works, said, "this is our first attempt at a packaged product". "A grocery styled concept like Grofers is a good go to market option for us other than our own stores," he said.

Amritesh said the move will help Dunkin' in its packaged foods initiative as well as its regular donuts delivery. "This is our attempt to create a new category and be an option on the pantry

Beverages & Food Processing Times

shelf," he said.

Dunkin' Donuts has just introduced some packaged products such as donut cakes that come with a shelf life of two months.

Dunkin' Donuts, second brand in India after pizza maker Domino's, operates 67 stores in the country, and Grofers will deliver from almost all its stores.

While Grofers will deliver only fresh donuts to begin with, Dunkin' Donuts officials said the chain is open to the idea of scaling it up to its other menu items subsequently. It is a first for a quick service restaurant to tie up with a grocery delivery platform. Dunkin' Donuts has moved beyond its core product, doughnut, to other options such as burgers to boost consumption in an otherwise subdued eating out market.

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Vol. 8, Issue 06 - November - 2015

Beverages & Food Processing Times

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Vol. 8, Issue 06 - November - 2015

FOOD SAFETY NEWS

Need to reduce sugar content in New chip can 'smell' ethylene, other Dairy whitener: Fssai gases to detect Food spoilage Union Health Ministry estimates suggest nearly 50 per cent of known diabetic’s cases—another 30 million plus—are undiagnosed and unaware of their condition and progressing towards complications.

crates of fruit and move those that are starting to ripen before they spread ethylene to every other crate in the warehouse.

s India is becoming the capital for diabetes, Fssai has asked the industry to reduce sugar content in dairy whitener used in tea and coffee in households.

A

A population-based diabetes screening programme carried out by the health ministry suggests high prevalence of diabetes in several states like Gujarat, Karnataka, Andhra Pradesh, Bihar, Punjab and Sikkim where the prevalence varies between 7-14 per cent. The suspected prevalence of diabetes in urban slums is also high—about 12 per cent.

Previous sensors that could detect ethylene were often either too expensive or not always accurate outside the laboratory. C2Sense's co-founder and CTO Jan Schnorr said it has developed an affordable sensor that can detect low levels of ethylene without false positives.

Currently, the total added sugar for dairy whitener is 24 per cent by mass, which the Food Safety and Standards Authority of India (FSSAI) wants to bring down to 18 per cent. The industry will be given two years to suitably modify the manufacturing process.

The industry representative, however, argued at the meeting that it might not be feasible for the manufacturers to switch to the 18 per cent sugar standard. But the regulator was firm that the industry had to shift to the new standard, as higher sugar level is a health hazard.

According to the regulator there is near unanimity that the sugar level could not be kept at 24 per cent as a standard as it could be hazardous for consumers suffering from diabetes.

The 18 per cent sugar standard was fixed by the Bureau of Indian Standards, which the FSSAI asked the manufacturers like Nestle, Amul and Mother Dairy to follow. In the meeting, the industry was represented by the All India Food Processors’ Association.

India is reported to have close to 65 million cases of diabetes, the second largest number after China.

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2Sense has developed a chip that will enable computers to smell, which the company plans to use to sniff out spoiling

food.

C2Sense’s chip can "smell" ethylene, a gas from spoiling fruit that can hasten the spoilage process for other fruits around it, even in trace amounts that a human couldn't detect.

A wholesaler might use these sensors to monitor

be "sub-standard" in UP Lab

hygiene norms.

Food Inspector of the UP government, in a report dated August 27, 2015, stated that after testing sample of ITC's Yippee noodles manufactured at Haridwar, it was found that "total ash of the tastemaker exceeds the maximum prescribed limit of 1 per cent... Hence, the sample is sub-standard."

ITC has denied the claims, saying all its products are "manufactured in state-of-the-art, worldclass facilities, complying with strict quality and hygiene norms."

said there were three private (NABL-accredited) and two public food labs in the state with two food analysts and FSOs working under them.

Meanwhile, Mukherjee confirmed that they would allow sale of Maggi noodles lead soon, while confirming that lead was never found in the samples of Nestlé’s instant noodles tested in the laboratories of Bengal.

E

State Food Safety Commissioner Godhuli Mukherjee said, “We have a requirement of about 180 FSOs against the present strength of 42. Of those 23 are under the Kolkata Municipal Corporation area and the remaining for the rest of the state”.

Sources in the food safety department said that recruitment of FSOs is done through the health recruitment board, which recruits more doctors than FSOs.

“Maggi had been taken off the market following the court order and once it clears the safety norms it would be back at the shops,” Mukherjee said.

She added that the focus at present was largely on packaged drinking water and milk meeting the safety standards. “Those are two most essential things in life. Water is consumed by everyone and milk is consumed by infants, who could be fatal if they go unchecked,” she said.

It was found out that samples of certain packaged milk had been sent to the lab for a test.

A

state-owned lab in Uttar Pradesh has allegedly found ITC's Yipee noodles "sub-standard". But ITC has denied the charge fervently.

The firm said standards prescribed for different category of products are being applied to its products, which comply with strict quality and

ITC also said that the contention raised by the food inspector is flawed. The standards being referred to are for a separate category, Macaroni products.

These cannot be applied to instant noodles which is a proprietary food."

ITC said food regulator FSSAI has, in an order dated October 19, 2015, clarified to the Commissioner of Food Safety, Bihar that "instant noodles cannot be tested against the parameters prescribed for dried noodles but have to be tested against the standards stipulated for instant noodles."

Corrupt Food inspectors need to be behind bars: Ram Vilas Paswan

She also said even after sale of Maggi resumes, routine sample tests would be periodically conducted.

Inspectors in some districts of western Uttar Pradesh which showed food inspectors' readiness to approve sub-standard product against annual bribe of Rs 20,000.

Mukherjee said they had put in a requisition for FSOs and process of recruitment was already on.

“The current government has been a lot more proactive in hiring FSOs. There is a process in which they are recruited in a government set-up. For 200 vacancies, there are at least 2 lakh applications which need to be scanned before finalizing the recruits,” she said.

Sources in the department

With this kind of technology, companies could better monitor products to prevent or alleviate food spoilage in processing plants and warehouses, lessening the impact of food waste at the manufacturing level.

ITC's Yippee Noodles found to

Maggi in Bengal: Needed 180 Food Safety officers, only 42 at work

ven as the Food Safety Commission in West Bengal announced the sale of Nestlé’s Maggi noodles in the market at the end of this month after clearing safety norms, it also raised concern over the inadequate number of food safety officers (FSOs) in the state.

C2Sense has also modified its ethylene sensor to detect other gases, such as the amines released by meat or ammonia, with up to four gases able to be "smelled" by a single chip.

One of the food inspectors also shared the way they manipulate food items if the supplier does not pay them bribe.

R

"Though FSSAI comes under Health Ministry but irrespective of being under any ministry, if anyone is going to play with life of people then not only strict action should be taken but also they should be sent behind bars," Paswan said.

Paswan said that as a Consumer Affairs Minister, I will take this matter very seriously."

The Minister said that he will direct department under him to look in to the matter and work with FSSAI (Food Safety and Standards Authority of India) to take steps in the interest of consumers.

eacting to a sting operation conducted by a television channel, Food and Consumer Affairs Minister Ram Vilas Paswan said strict action should be taken against corrupt food inspectors and they should be put behind bars.

The TV channel conducted sting on Food

Beverages & Food Processing Times

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Vol. 8, Issue 06 - November - 2015

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Vol. 8, Issue 06 - November - 2015

WOMEN'S HEALTH

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Vol. 8, Issue 06, November 2015, 100/-

arendra Modi is the first Indian prime minister who was on a three days visit to United Kingdom. The negotiations between the UK and India were of huge moment for the two great nations. In a speech to Parliament, Modi said the two countries needed to create "one of the leading global partnerships".

Mr Modi and David Cameron signed a deal between Indian and UK firms worth more than £9bn.The leaders said they would collaborate on issues including finance, defence, nuclear power and climate change.

According to the India Prime Minster, UK is India’s “entry point to the EU".Well as an Indian I am proud that my country is recognized globally but I still want to differ with Modi on a point where he does give importance to other sectors but gullibly ignores the industry that is the backbone of Indian economy, Agroprocessing industry.

The agriculture industry is still looking for development, and with our farmer committingsuicides and being burdened with loans the development graph is going anywhere. While the food processing sector which is one of the most successful industry in India today, and has the ability to bring great business in the country is usually neglected by the PM in his International collaboration or businesses.

In recent news it was told that a second year of drought drove up the cost of ingredients such as sugar and milk, and poor transport infrastructure has stopped falling global prices from reaching rural areas, rural India face a sharp spike in food prices in 2016.

STRATEGIC

verview From the moment of conception, women’s bodies develop in preparation for their uniquely female roles in life. Making up half of the population, their dietary needs change as they move from adolescence through their child-bearing years to menopause and old age. In 2010, there were an estimated 3.4 billion females living in the world, and this number is expected to increase by 20% to four billion during the next 20 years. At last count, 66% of them (2.2 billion) were over the age of 20. Moreover, the ageing of populations in many countries will result in a marked increase in older women (>65 years old) from an estimated 294 million elderly women in 2010 to 532 million by 2030 – an astounding 81% increase. In comparison, worldwide, females from the age of 15 to 64 will increase by only 18% during this time period. Comparison of regional population estimates between the current year and 2030 indicate variable rates of growth among the different regions of the globe. For example, some regions, such as Eastern Europe and the Baltics, are expected to lose population, while Western Europe’s population will stay relatively the same. In contrast, Asia, Central America and the Caribbean, North America, South America, and Oceania will experience moderate population growth of 16% to 21% over the next 20 years, while much more vigorous growth (36% to 50%)

India's first back-to-back droughts in three decades also complicates government spending calculations as Prime Minister Narendra Modi tries to prune a subsidy regime that has long propped up the rural economy, and he can ill afford to alienate rural voters after a bruising electoral defeat in Bihar.

India's overall retail inflation eased to 4.41% in September, helped by falling commodity prices, but rural inflation was at 5.05%, mostly due to food prices. That, some analysts argue, could worsen, despite the dampening effect of lower wages and sluggish growth in the agricultural sector.

Dear Prime Minister you need to show some favor to the food industry as whole as our industry is the backbone of Indian economy and rural India which is mostly agri-dependent needs your undue support.

Well Nestle would definitely be on the 9th cloud as it has been proved that Maggi was truly missed by its lovers, no doubt. If you don’t believe then listen; it took just 5 minutes for 60,000 welcome kits of Maggi to be sold out on Snapdeal as consumers thronged the e-commerce platform to lap up their 2-minute instant noodles.

There had been much anticipation for the return of one of the favorite Indian brands and Nestle witnessed a phenomenal response to this sale from the consumers.

The popular brand of noodles had passed tests by three government-accredited laboratories, as ordered by the Bombay High Court which in August had lifted ban on the instant noodles that was imposed by food safety regulators.

But seems Nestle still have to fight some of hindrances, like the Maharashtra is planning to move the Supreme Court to challenge the lifting of the ban order on Maggi noodles.

Maharashtra Government’s legal department is examining all aspects, the pros and cons and depending on legal opinion, it is planning to challenge the issue in the Supreme Court.

But amid all hide and seek Maggi devotees are celebrating the return of the popular instant snack after Nestleresumed its sale in several cities, nearly five months after it was banned over allegations by the food regulator that it contained excessive lead and mislabeling over flavour enhancer monosodium glutamate (MSG).

At Rs 2,000 crore, Maggi used to be Nestlé’s biggest brand before the controversy.

Its nationwide ban and the subsequent recall of the product in June this year wiped out not only the instant noodles category, but significantly dented sales of the entire packaged snacks category.

is expected in the Middle East and North Africa, and Sub-Saharan Africa.

In 2010, there were an estimated 3.4 billion females living in the world, and this number is expected to increase by 20% in the next 20 years In the United States, there are an estimated 158 million females. The age distribution of women in the U.S. is shown in the Figure. Reproductive age women, aged 18-44 years, represented 36% of the female population in the U.S., while about 42% were peri- or postmenopausal.1 Key Market Drivers Women’s purchasing choices are vastly different from men’s, indicating that market drivers for new and innovative fortified food products may vary by a variety of factors that reflect geographic region, ethnicity, age category and individual interests of women. Some facts to be aware of that could impact the design of new products is that in certain countries, such as the United States, there is an upward trend in the proportion of women that are of Hispanic and Asian origins, such that by 2025, according to the US Census Bureau, they will constitute 25% of the female population. Another important fact is that women are living in smaller households. 1 Slightly more than half of the women in the United States are living either alone or in households with a spouse and no children.

This trend suggests that single-serve portions of fortified foods will likely increase in popularity in the coming years.

Women lifestyle trends suggests that single-serve

Beverages & Food Processing Times

portions of fortified foods will likely increase in popularity In addition, since many of these women are in the workforce, there needs to be increased development effort on new snacks and hand-held foods that can cater to the on-the-go woman.

A significant amount of snacking occurs while people, men or women, are in the car or at work.

Portable, hand-held snacks, such as breakfast/ cereal bars and various fortified snack bars, will likely increase in popularity, in part due to the growing need for convenience in this hectic lifestyle. Health concerns are another important driver for women targeted food products. As the boomer generation ages, there is more and more concern about chronic disease and the role of diet in combating sickness and disability. Older women are particularly concerned about ways to prevent or delay the onset of chronic conditions, such as heart disease and osteoporosis, which can dramatically impact their quality of life. Leading causes of death and disability in U.S. women are shown in the Table 1 below.

Essential Nutrients for Women With the exception of iron during the reproductive years, the essential nutrient needs of women are commensurate with that of men after adjustments are made for differences in body mass. Due to menstruation, iron needs in women are at least twice as high as in men, and giving birth entails even greater stress on a women’s iron economy. It is not surprising that women are at a significantly increased risk of developing iron deficiency, particularly in less developed countries where the bioavailability of dietary iron may be low. Another area of increasing concern is low blood vitamin B6, which can be affected by oral contraceptives taken by many women during the reproductive years.

Women are at a significantly increased risk of developing iron deficiency and have low intakes of omega-3 Additional areas of general concern in women are calcium and vitamin D intake because of their increased propensity to develop significant bone loss and osteoporosis as they age. Like men, many women also have low intakes of omega-3 fatty acids that may contribute to chronic inflammatory conditions that may underlie many diseases, including heart disease, type 2 diabetes and cancer. Another area of concern is that of antioxidant nutrients, such as vitamin C, vitamin E and beta carotene. More recently, the importance of bioactive non-essential phytochemicals in many fruits and vegetables has been recognized for their antioxidant effects. A list of important nutrients and substances associated with women’s health are shown in Table 2.

In the following section of this report on strategic nutrition for women’s health, we will highlight some important dietary factors and nutrients that appear to play a role in maintaining wellness and helping to prevent or delay chronic disease risk in women.

Heart Disease Heart disease is the number one fatal disease in women (and men). Worldwide, almost nine million women die each year from heart disease - representing one third of all deaths in women.

In the United States, 435,000 women have heart attacks each year and 42% of these die within the first year of the attack, compared to 24% of men.

Coronary heart disease is a disease with a complex pathology. Recent evidence suggests that chronic inflammation may play an important role in disease risk. Likewise, other important modifiable risk factors for heart disease include: smoking, hypertension, type 2 diabetes and elevated blood cholesterol.

Diet can influence the risk of developing heart disease in several ways. High calcium intakes, in addition to being important in combating osteoporosis, may have a modest, but beneficial,

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WOMEN'S HEALTH

-NUTRITION FOR WOMEN’S HEALTH effect on maintaining Diets rich in antioxidants, including β-carotene and other phytochemical antioxidant compounds, is likely to have positive health effects a healthy blood pressure, as does a reduction in salt (sodium) intake. Diets containing significant levels of anti-inflammatory components, such as omega-3 fatty acids, derived mainly from dietary marine sources may also affect the risks of developing heart disease. An additional component in the development of coronary heart disease is oxidized LDL cholesterol. Diets high in fruits and vegetables are associated with less cardiovascular disease and this may be due to the higher level of antioxidants found in these diets, such as vitamin C and vitamin E. Although clinical trials of vitamin E and vitamin C in heart disease have been disappointing, longterm ingestion of a diet that is rich in antioxidants, including β- carotene and other phytochemical antioxidant compounds, is likely to have positive health effects. Finally, it is important to control the intake of saturated fats and total dietary fat to prevent diet-induced lipid disorders and maintain lower total blood cholesterol and LDL cholesterol. In this regard, various dietary cholesterol inhibitors, such as plant sterols and stanols, including beta-sitosterol, campesterol and stigmasterol, are recommended to help lower bad LDL cholesterol without decreasing the beneficial HDL cholesterol. 2 Obesity and Type 2 Diabetes Another important consideration in combating heart disease is the need to control body weight.

The prevalence of obesity is rising worldwide and will have an increasingly important future impact on rates of diabetes and heart disease plus associated medical complications. More than one-third (34.9% or 78.6 million) of U.S. adults are obese. The estimated annual medical cost of obesity in the U.S. was $147 billion in 2008 U.S. dollars. Obesity is an important risk factor for type 2 diabetes, and diabetes is an important risk factor for heart disease. Thus, in any consideration of prevention of heart disease or diabetes it is important to emphasize how critical it is to prevent and treat obesity to achieve a positive health outcome.

Anti-obesity campaigns emphasize increased physical exercise and reduced caloric intake.

Diets that are enriched in essential micronutrients are very important in calorie-restricted diets. The consumption of low-calorie fortified food products and/or dietary micronutrient supplements will need to become part of any successful anti-obesity strategy. Individuals already living with diabetes may also increase an increased need for certain micronutrients, such as magnesium and chromium.

Breast Cancer After lung cancer, breast cancer is the most common cause of cancer deaths in women. Breast cancer is the most common cancer in women with the exception of non-melanoma skin cancer.

Worldwide, 1.3 million women are diagnosed annually with breast cancer and 465,000 will die from this cancer, according to the American Cancer Society. About 77% of breast cancer cases occur in women over 50 years old. However, although breast cancer is more commonly seen in older women, when it develops in younger adult women it is usually more aggressive and is associated with lower survival rates.

Worldwide, 1.3 million women are diagnosed annually with breast cancer Our understanding of the role of various foods and dietary components in the prevention of breast cancer is limited. In general, most studies support the conclusion that weight management, healthy diet, moderate alcohol consumption, and high fruit and vegetable intakes reduce breast cancer risk.

The role of specific nutrients or bioactive food components on breast cancer risk remains more obscure at the present moment. Nevertheless, based on in vitro studies in cell culture, in vivo animal model studies, and observations in certain

human populations, increased research attention has focused on several dietary compounds that may have chemopreventive effects on breast cancer. For example, vitamin D has been gaining in attention as serum vitamin D concentrations may influence breast cancer mortality. 3 Also, women with a lower omega-6 and omega-3 fatty acid intake have a lower risk of breast cancer, supporting higher omega-3 fatty acid intake. 4 Soy contains a number of isoflavone compounds that could influence breast cancer risk.5 A meta-analysis of breast cancer risk and soy consumption found that among Asian populations with relatively high soy intake, there was a reduced breast cancer risk in those consuming high amounts of soy isoflavones (> 20 mg isoflavones per day). However, there was no relationship observed in an analysis of soy isoflavone intakes and breast cancer risk in Western populations. A likely explanation for this discordant observation is that the soy intake in these Western populations was still quite low, arguing for the need for a much increased level of soy isoflavone consumption to achieve positive breast health benefits.

Learn more about nutrients, supporting women’s health by viewing our monographs, which are available through the research section of Fortitechpremixes.com Another interesting line of research on food components and breast cancer risk involves dietary lignans, which are composed of a large family of fiber-associated phenolic compounds that are widely distributed in edible plants.

Some of the lignans are converted in the large intestine to biologically active compounds by intestinal microbes. One of these compounds is enterolactone, which is believed to be the major biologically active lignan, which may be associated with breast cancer risk by potentially modifying estrogen signaling in the breast. However, a recently published study from Europe (NorfolkEPIC) found no association of estimated microbial enterolactone Worldwide, 1.3 million women are diagnosed annually with breast cancer Learn more about nutrients, supporting women’s health by viewing our monographs, which are available through the research section of Fortitechpremixes. com Strategic Nutrition for Women’s Health, September 2015 production and breast cancer risk, although they did observe a significant decrease in colon cancer risk in women. 6 Osteoporosis Osteoporosis is an important bone disease that occurs frequently in older women. In this condition, there is a diminution of bone density that results in a less strong bone that is more susceptible to bone fracture under normal skeletal forces, particularly in the bones of the spine, wrist and hip. Osteoporosis in the United States alone is a health threat for 44 million people. Eighty-five percent of people with osteoporosis are women and one in three women over the age of 50 will experience an osteoporotic fracture.

Eighty-five percent of people with osteoporosis are women and one in three women over the age of 50 will experience an osteoporotic fracture.

Important nutrients to help combat osteoporosis are calcium, vitamin D, magnesium and vitamin K. The three important minerals in bones are calcium, phosphorus and magnesium. In most diets, phosphorus is plentiful. However, calcium and magnesium intakes are typically low in most women. Many clinical trials have demonstrated the important effect of calcium supplementation on bone loss in elderly women with inadequate calcium intakes. Important vitamins for bone health are vitamins D and K. Vitamin D has been well studied and is important to maintain optimal calcium absorption, renal calcium vitamin K on skeletal health is less certain, 7 but many studies have shown that higher vitamin K intakes and status are associated with higher bone mineral density and lower fracture risk.

Depression The role of nutrition in depression is an active area of research. Women are more likely than men to experience an anxiety or mood disorder.1 A major depressive episode is defined as a period of 2 weeks or longer during which an individual experiences either depressed mood or loss of interest or pleasure in daily activities and at least 4 other symptoms that reflect a change in functioning, such as problems with sleep or eating. It is estimated that approximately 10 million women per year, aged 18 or older report experiencing a major depressive episode.1 Moreover, the rates of major depressive episodes is 3 to 4 times higher in women under 65 years old compared to older women. Diets that are rich in fruits and vegetables, such as the Mediterranean diet and the DASH diet, are associated with reduced risk of depression.8,9 In a cross sectional study of 3317 young adults, higher intake of fish, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were associated with a reduced risk of depressive symptoms.10 These findings are consistent with the observation in 1390 older French adults that found higher plasma EPA concentration was inversely associated with depressive symptomology.11 Kava-Kava (Piper methysticum) supplementation was effective in lowering anxiety in perimenopausal women Supplementation of middle-aged women with psychological distress with ~ 1 gram/day ethylEPA for 8 weeks resulted in lower depression scores.12 In elderly, depressed Italian women living in a nursing home, treatment with 2.5 grams omega-3 fatty acids for 8 weeks improve depression symptoms.13 However, the benefits of fish oil on postpartum depression is questionable.14,15 Elderly women given essential amino acids (4 grams twice per day for 8 weeks) improved depression symptoms.16 Findings from a small intervention study indicated that KavaKava (Piper methysticum) supplementation at a dose of 200 mg/day for 3 months was effective in lowering anxiety in perimenopausal women.17 In another small clinical trial, investigators found that administration of pine bark extract (Pycnogenol®) at 100 mg/day for 8 weeks) tended to improve depressive symptoms in older women.18 A study of 44 premenopausal women with premenstrual syndrome (PMS) found an acute effect of 200 mg magnesium oxide and 50 mg vitamin B6 in lowering PMS anxietyrelated symptoms.19 Equol, a metabolite of the isoflavones daidzein, supplementation for 12 weeks at 30 mg/day in 127 middle aged Japanese women resulted in lower depression scores than in a control group.20 However, this effect may be modulated by the extent of individual endogenous equol status also is associated with depressive symptoms based on a study in healthy young women living in the Pacific Northwest.22 A Norwegian study conducted in overweight and obese adults found that lower vitamin D status was associated with worse depression scores and that treatment with 20,000 to 40,000 IU vitamin D per week for one year led to improvement.23 Selenium supplementation (100 μg/day from the first trimester until delivery) has a favorable effect on postpartum depression.24 In younger women with PMS, calcium supplementation (500 mg calcium twice per day for 3 months) improved depressive symptoms.25 Anemia Anemia is characterized as low blood hemoglobin and is common in both young and older women with the prevalence varying considerable between countries. Young women are more likely to suffer from iron-deficiency anemia, while elderly women are more likely to suffer the anemia of chronic disease. Anemia is a well-known cause of fatigue.

Interestingly, low iron stores without anemia may also play a role in fatigue. For example, 144 Swiss women, aged 18 to 55 years old, without anemia

Beverages & Food Processing Times

complaining of fatigue were studied before and after 4 weeks of iron supplementation (80 mg/ day) or placebo. Iron supplementation improved fatigue symptoms, but the effect appeared to be limited to those non-anemic women who had low iron stores.26 More recently, French investigators tested the efficacy of iron supplementation (80 mg/ day for 12 weeks) compared to placebo treatment in 198 women who complained of fatigue and had normal hemoglobin, but low iron stores, and found a significant reduction in fatigue.27 These findings suggest that women suffering from fatigue may benefit from increased iron intake.

Application Prototypes Many applications can be used to address women’s health concerns, ranging from supplements to snack bars, just to name a few. What follows are just a few examples of product formulations that can be used to support cardiovascular health, cognitive function and bone health: Strategic Nutrition for Women Generally speaking, women are early adopters and their increased desire to incorporate conditionspecific nutrients into their diet, as well as an interest in health and wellness has helped to pique their interest in products designed specifically for them. Increased media interest in overall health and wellness has also helped bring this developing category to light and. Hence, food and beverage manufacturers are seeing a new market for their products. Continuing study of the overall effects of functional ingredients and nutrients on various areas of women’s health will foster greater perspective on their implementation throughout the various life stages and will help to drive product development.

Good manufacturing practice calls for the use of high quality nutritional blends that address these issues, which in turn will gain consumer confidence in the product and repeat purchase.

There are a host of considerations for food developers looking to incorporate specific ingredients into products that address women’s health. These include responsible examination of potential interactions as well as synergies between various ingredients. Certain ingredients, such as choline and folic acid, share the same critical pathways in the body and when used together may support healthy cognitive performance more than would be expected when used individually. Another important consideration is the delivery channel for these nutrients, as different demographics vary in food and beverage preferences. Nutrients and functional ingredients may perform and interact differently depending on how they are integrated and in what type of food use application. Various market forms may need to be explored, depending upon the desired end use. Good manufacturing practice calls for the use of high quality nutritional blends that address these issues, which in turn will gain consumer confidence in the product and repeat purchase.

Regulatory Considerations Regulatory bodies around the world may have differing parameters regarding nutritional claims.

In developing label claims for a food, beverage or supplement product, manufacturers should seek legal guidance to affirm compliance with the appropriate regulatory body. The intent of the information provided within this paper is to help focus manufacturer’s thoughts and ideas surrounding product development in general and for women in particular.

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BEVERAGE NEWS

Fruit juice manufacturer Manpasand Beverages plan to set up manufacturing plant in Ambala

Jain Irrigation rounds off a three year pact order valued at

Rs 750-crore order from Hindustan Coca-Cola India -- with the firm's food division.

Jain Irrigation said, "as part of this partnership, Jains and HCCBPL are implementing program Unnati, a project to improve yields of farmers and build and sustainable supply chain using ultrahigh density plantation technology."

such as our flagship product 'Mango Sip', along with the newly launched 'Fruits Up' range of fruit drinks and carbonated fruit drinks, and Manpasand ORS.

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ruit juice manufacturer Manpasand Beverages to set up a new manufacturing plant at Ambala in Haryana.

The company has two manufacturing facilities at Vadodara in Gujarat, and one each at Varanasi in Uttar Pradesh and Dehradun in Uttaranchal.

Manpasand Beverage's Chairman and Managing Director Dhirendra Singh said, This new manufacturing facility in Ambala would focus on manufacturing our existing range of products,

"The plant is being set up at a cost of Rs 153.30 crore and would start manufacturing by March 2016," he said, adding that this is part of the company's expansion plans, which includes modernization of Vadodara and Varanasi facilities.

"We are following a well-defined, two-pronged strategy for fast-paced growth. While we continue to further increase our significant presence in rural and semi-rural markets, we have also started to aggressively tap the urban markets, where our presence wa ..

The company has a strong presence in tier-II, semirural and rural markets. Manpasand's beverage brands are present in 24 states through more than 2,00,000 retailers, over 2,000 distributors and 200plus super stockists.

Jain Irrigation supplies major quantities of mango pulp to franchisee owned bottling units of CocaCola across India and around the world.

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ain Irrigation has inked a three-year pact valued at Rs 750 crore with Hindustan Coca-Cola Beverages to supply mango

pulp.

Jain's fruit processing division is one of the largest processor of mangoes in the world with one plant in Jalgaon (Maharashtra) and two plants in Chittoor (Andhra Pradesh).

This is the third consecutive three-year agreement of Hindustan Coca-Cola Beverages Pvt Ltd (HCCBPL) -- the largest bottler of Coca-Cola in

In addition, Jain also supplies to major multinational food companies including Unilever and Nestle.

PepsiCo opens China’s first Quaker Oats facility

Coca Cola's bottling arm acquires Georgia business in India

Less than two months ago, the company rolled out Quaker High Fiber Oats Dairy Drink, which was developed by its Shanghai R&D division.

business exponentially in the years to come. "We are hopeful this aromatic and smooth tasting coffee will appeal to Indian consumers.

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industan Coca-Cola Beverages has announced the transition of Georgia Tea & Coffee business from Coca-Cola India Pvt. Ltd. Georgia is the tea and coffee offering from The Coca-Cola Company. Effective October, the manufacturing and distribution of Georgia will be handled across the country by Hindustan CocaCola Beverages Pvt Ltd, the Company owned Bottling Operations. With this move, HCCB will expand its existing product portfolio and now offer both hot and cold products to end consumers.

T Krishna Kumar, Chief Executive Officer, Hindustan Coca-Cola Beverages and Regional Director - Bottling Investment Group said the move has been brought forward on account of the company's strong belief in the products being offered by Georgia and the need to expand the

At Hindustan Coca-Cola, our collective objective is to expand Georgia's reach by aggressively leveraging our strong distribution network. We are excited about the potential of this product offering and are confident that it will further accelerate the company's growth in the year’s ahead." he said. S Giri Sunder, Vice President - Commercial Beverages, Hindustan Coca-Cola Beverages Ltd. will be leading the Georgia business.

Georgia offers an entire range of premium hot & cold beverages - including fresh brew coffee, hot premix flavored tea, coffee, iced tea and cold coffee through its owned vending machines.

The brand has a history of more than a decade in India and has already deployed close to 5000 machines around the country. McDonald's is one of Georgia's largest customers in India followed by cinema halls and multiplexes as well as key corporate offices. With the transition of Georgia to HCCB, the company has now evolved to be a "one stop beverage solutions provider " offering the entire flavor range in Sparkling, Juice, Tea, Coffee and Still categories to end consumers.

Coca-Cola: Revenue falls despite rising volumes

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oca-Cola reported a 4.6% drop in revenue to $11.43 billion for the third quarter, even though volumes increased. Foreign currencies were a major factor, as a 12 percentagepoint headwind on per-share earnings, and the company said those fluctuations would hurt fiscal year results more than anticipated.

Noncarbonated beverages drove volume improvement, particularly sports drinks and tea with 5% volume growth and packaged water with an 11% increase. Soda volumes did increase by 2%, with an 8% decrease for Diet Coke offsetting Coke Zero growth.

Organic revenue actually grew by 2%, led by pricing increases and smaller packaging.

Coca-Cola has begun to slip behind its main

competitor, PepsiCo. Also less attractive to investors is Coca-Cola's "rapid unwinding of bottling investment. Overall soda volumes did increase slightly, which is a good sign for CocaCola, which is positioned as the leader of an ailing soda industry. But volumes for Diet Coke continue to decrease in the mid- to upper-single digits, as it has in past quarters, as diet soda continues to fall out of favor with health-conscious consumers that no longer feel diet soda is the answer to cutting out sugar and calories.

Diet soda recently received FTC approval to keep the word "diet" on its labels.

Meanwhile, the PepsiCo Foundation will grant a donation of $5m to support Schwarzman Scholars, a master's programme at Tsinghua University in Beijing.

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epsiCo has opened China's first Quaker Oats manufacturing facility, as part of its strategy to expand its nutrition business in the Asian country.

Located in the Daxing district of Beijing, the new plant has a production area of 30,000m2 and an annual production capacity of up to 50,000t.

The facility, expected to create 150 direct jobs and thousands of jobs indirectly, will provide Chinese consumers with healthy food products.

The plant will manufacture a variety of Quaker products, such as Quick Cooked Oats, Instant Oats and Quaker's Cereal Powder Drink.

This programme has been designed to "prepare the next generation of global leaders for the challenges of the future".

PepsiCo chairman and CEO Indra Nooyi said: "Profitable companies of the 21st century will be those that align the needs of their business with the needs of the world around them.

"For more than 30 years, PepsiCo's investments in China have both strengthened our business and positively contributed to the country's development. Our new Quaker plant and the PepsiCo Foundation's work with Tsinghua University are the latest examples of how we are delivering performance with purpose, growing in China, for China and with China."

Manpasand Beverages enters into retail tie-up with Havmor Ice Cream

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ujarat-based Manpasand Beverages has partnered with Havmor Ice cream in a retail tie-up with to expand its reach in urban areas. The tie-up is a part of the company's strategy worth Rs 400 crore to expand its reach in the urban areas, through Havmor's food outlets.

Manpasand's star mango-based brand 'Mango Sip' and recently launched 'Fruits Up' brand will be made available at around 210 food outlets of Havmor spread across Gujarat, Mumbai and Punjab to begin with.

Dhirendra Singh, chairman and managing director of Manpasand Beverages said, "This marks our first major foray to aggressively tap the urban markets. Both Manpasand and Havmor are Gujarat headquartered companies with a strong presence in the state. With our 'Fruits Up' brand, we plan to take head-on the global cola majors in urban markets."

Singh also stated that they are considering further

Beverages & Food Processing Times

expanding the tie up with Havmor by making their juice brands available at their food outlets in Rajasthan and Madhya Pradesh and rest of Maharashtra in the future." he added.

'Fruits Up' which consists of a range of carbonated fruit drinks, which is primarily targeted at urban markets will, also, get a marketing push through this, the company said.

This tie up covers 164 outlets of Havmor in Gujarat, 28 outlets in Mumbai and 17 in Punjab.

Manpasand Beverages recently got listed on the Indian bourses. Its beverage brands are present in 24 states through more than 200,000 retailers, over 2000 distributors and 200 plus super stockists.

The company has two manufacturing facilities at Vadodara in Gujarat, one each at Varanasi in Uttar Pradesh and Dehradun in Uttaranchal and a new one is being set up at Ambala in Haryana.

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NEWS

Private equity firm, India Value

Fund to invest up to $150 million in Food business

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rivate equity firm India Value Fund Advisors (IVFA) will invest between $100 and 150 million (about Rs 640 - Rs 970 crore) in the food business over the next two years.

IVFA has invested in companies across sectors such as media and entertainment, healthcare, logistics, supply chain and retailing, infrastructure services and clean energy.

The PE firm is looking to back mid-size businesses in food business with focus on supply chain and ingredient business, packaged food business and food services business.

"A majority of our investments are where we follow this buy-and-build model, and the rest are in areas where we back entrepreneurs and help them in their efforts to scale their organisation," said Chawla.

IVFA -- which recently picked up a controlling stake in chef Rahul Akerkar-founded deGustibus Hospitality for $30 million (about Rs 190 crore) -- also holds investments in companies such as VKL Seasoning (ingredient business) and Keya (packaged food business).

However, Chawla said one of the biggest challenges in the sector is the lack of good supply chain and infrastructure to support the growing demands of the industry. "Packaged food brands and QSR chains are forced to invest in setting up their own infrastructure, leading to a bloated cost structure."

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The company has adopted an umbrella brand strategy wherein Dr. Oetker is the parent brand, while Fun Foods is the sub-brand.

“When we acquired Fun Foods, the size of the business was about Rs. 28 crore. We expect to close this year with revenues of about Rs.125 crore. Our aim is to grow the revenues to about Rs. 500 crore by 2020,” said Oliver Mirza, Managing Director & CEO, Dr. Oetker India.

The company is in the process of setting up a new plant in Rajasthan with an investment of about Rs. 200 crore.

While Mirza admitted that the plant had been delayed, he said it is building the plant in a manner that it can scale up capacity without additional construction.

Narayanaswamy, who was working with Kansai Nerolac Paints prior to this assignment, replaces Harneet Singh Rajpal who quit the pizza maker in August this year.

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ubilant Foodworks has appointed S Murugan Narayanaswamy as senior vicepresident of marketing for Domino's Pizza's

Industry experts said that the restaurant and quick service restaurants (QSR) sector are expected to register good growth and PE interest going forward, since it is relatively less affected by the downturn, courtesy the domestic consumption and spending cushion which keep this ticking at a good pace. Certain segments in the food business are showing growth rates as high as 30-40%, while most are in high teens.

According to a report by the National Restaurant Association of India (NRAI), the size of total food service market (organized and unorganized) is expected to grow from Rs 247,680 crore ($48 billion) in 2013 to Rs 408,040 crore ($78 billion) by 2018.

acquired, the contribution of retail sales was lower, adding that the company was focusing on driving the growth of its retail business, while winding down the private labels business and reducing dependence on institutional sales.

The company sees huge potential to grow the mayonnaise category, which has the biggest business share, besides pizza and pasta sauces, he stressed.

Last month, it launched smaller packs for its eggless vegetarian mayonnaise at Rs.35 for 100 gm, besides introducing variants to its sauces such as pesto sauce.

The company consolidated its portfolio by exiting the ketchup and muesli segment in the past few years.

At Kansai Nerolac, Narayanaswamy was heading the marketing function of the company's decorative paints business. He has also worked with Britannia Industries, Danone Waters and Philips.

CCL Container Delivers Aluminum Aerosol Packaging “Star Power” for Sexy Hair’s Marilyn Monroe Promotion on aluminum cans,” says Karina Lutzy, Marketing Director, Product & Brand Development at Sexy Hair. “However, with the technology that CCL has and their problem-solving expertise, we discovered anything is possible.”

Another challenge is the transition from founderled business to large professionally run enterprises.

As a result, there have been tussles between restaurant promoters and PE funds that invested in them. Food safety too is an important aspect which brands should focus on, said Chawla.

Dr. Oetker targets Rs.500 cr turnover r. Oetker India, the German packaged food company which bought Fun Foods in 2008, targets to increase its growth to Rs.500 crore by 2020 by expanding the reach of its products, such as mayonnaise, Italian sauces, sandwich spreads and salad dressing.

India operations, according to a senior executive. Jubilant operates the pizza brand in the country.

Chawla also added that, deGustibus Hospitality marks IVFA's first investment in the food service business. The PE firm is now looking to strengthen the management and expand the footprint of DeGustibus Hospitality which owns brands like Indigo, Indigo Deli, Neel and Tote on the Turf.

"Their metrics, positioning and talent is what attracted us."

The Indian casual dining and quick service restaurant segment is attracting significant interest from private equity (PE) and venture capital (VC) players, with PE players such as Everstone Capital, Goldman Sachs, India Value Fund Advisors and Samara Capital making big investments in this space in recent times.

According to Haresh Chawla, partner, India Value Fund Advisors, "Food business will be one of the highest growth sectors for the country over the next 20 years. The demand is driven by need for convenience, rising disposable incomes and aspirational lifestyles.’’

S Murugan Narayanaswamy appointed as new marketing director for Domino’s

by Jubilant Foodworks

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lassic black and white portraits of Hollywood icon printed on containers create breakthrough shelf presence, enhanced consumer appeal.

When you’re launching a limited edition promotion that features one of Hollywood’s most famous actresses as it centerpiece, you look for a packaging partner who can deliver a “performance” that’s every bit as dynamic and unforgettable. For professional hair product company Sexy Hair, it simply meant calling their longtime partner CCL Container for help in developing a special series of containers for their Sexy Hair promotion featuring legendary movie icon Marilyn Monroe.

Sexy Hair has a long-standing relationship with CCL Container, working closely together in bringing many different products and product lines to market with innovative aluminum packaging solutions. When starting this particular program, they considered many different options and techniques to determine the best approach for taking vintage photographs to print and create a beautiful end result.

“Initially, we thought that it would be extremely challenging to get high quality results printing vintage photographs of Marilyn Monroe directly

For the packaging to perform up to expectations, it had to be immediately identifiable as a Sexy Hair product, and quickly recognizable as a special limited edition. To achieve “award winning” results, Sexy Hair’s package design team departed from the brands traditional “Signature Red.” Opting for a more sophisticated and neutral color palette, they focused on using the containers as “aluminum canvases” to reproduce different classic images of Marilyn Monroe. In fact, the brand’s distinctive red hue appears only in the logo, giving the Sexy Hair name and star mark an eye-catching pop of color.

The Sexy Hair brand and Big Sexy Hair subbrand rely on aluminum packaging for its aerosol items to impart an upscale, high quality image and enhance shelf appeal. To give the special promotional packaging a consistent Sexy Hair brand identity on the shelf, the team employed the brand’s current distinctive container shapes to enhance the stunning lithography of the silver screen legend. Printing directly on the aluminum packages not only helped Sexy Hair achieve the desired look, but it did so without increasing cost.

“Right from the time of its debut in May of this year, we’ve had fantastic feedback on the style and design of this Marilyn Monroe Limited Edition,” concludes Lutzy. “The final look is outstanding and everyone loves it. Once again, CCL was great to work with every step of the way. We’re looking forward to our next collaboration.” The package, which can be viewed at sexyhair.com, is a standout on the shelves of professional beauty product distributors and select retailers.

FMCG firm Marico appoints Sanjay Mishra as Chief Operating Officer

“In some global markets, mayonnaise is a bigger category than ketchup, and we believe the same can happen in India. There is huge headroom for us to grow the mayonnaise segment and we are working on lowering the entry barriers. We are also looking to step up engagement with retailers,” Mirza said.

Mirza also added that when Fun Foods was

Beverages & Food Processing Times

F

MCG firm Marico has appointed Sanjay Mishra as the company's Chief Operating Officer for India Sales and Bangladesh.

Mishra will responsible

be for

further accelerating the go-to market (GTM) transformation journey which will boost company's growth agenda in India and Bangladesh.

Managing Director and Chief Executive Officer Saugata Gupta said, "Sanjay brings a wealth of experience in GTM transformation and sales capability. His understanding of sales system and past experience of working with Marico will add immense value to the organisation and accelerate growth in our key markets - India and Bangladesh."

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Vol. 8, Issue 06 - November - 2015

No compromise.

On Quality, Trust & Value.

Making speciality oils & fats calls for not just use of highly efficient processing but a fine understanding of consumer tastes too. At Bunge, we take into consideration oil chemistry, application parameters and the tropical nature of the country to deliver clients just the kind of oils & fats you desire - anywhere, all the time.

The Bunge package includes: • Partnering with clients to develop customised products that meet their specific needs • Delivering products that conform to stringent norms of quality and reliability • Ensuring consistency in product characteristics and texture in every batch • Providing value-added logistics support through creative planning and execution • Maintaining client confidentiality and trust at every stage of business operations

Get in touch with us. Let us partner for quality innovations and solutions.

BUNGE INDIA PRIVATE LIMITED #1 Victor Mansion, 1st Floor, Airport Road, Kodihalli, Bangalore 560 008 Phone: (080) 4115 1120, 24, Fax: (080) 41265075. www.masterlineonline.com Pune: No. 23, 3rd Floor, Kedar Empire, Paud Phata, Nr. Dasabuja Ganapati Mandir, Kothrud, Pune - 411 038. Tel: 020 4120 4069; Delhi: First Floor, NH-2, C-Block, Community Centre, Naraina Vihar, New Delhi - 110 028. Tel: 011 4587 0740; Kolkata: Block C, First Floor, Gooptu Court, No.7-A, Middleton Street, Kolkata - 700 071. Tel: 033 2289 1100; Mumbai: 601-C & 601-D, 6th Floor, The Capital, C-70, G Block, Bandra Kurla Complex, Bandra (East), Mumbai, Maharashtra - 400051. Telephone No: 022 66819500.

Swami Samarth

Beverages & Food Processing Times

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Vol. 8, Issue 06 - November - 2015

CORPORATE NEWS

Bühler launches pioneering Crop Insurance Scheme to be introduced next year’ CE and ATEX compliant PULSROLL™ purpose-designed for hulling of all major pulse varieties

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he Bühler Group, a global leader in pulse processing solutions, has launched its PULSROLL™ huller to support processors in their quest to produce innovative pulse products and tap into the burgeoning market for tasty and nutritious food alternatives in which nutrient-rich pulses play a leading role. With its new fully CE and ATEX compliant PULSROLL™ huller, Bühler has introduced a dedicated pulse hulling solution that removes the hull from multiple pulses, efficiently, hygienically and cost effectively allowing worldwide pulse processors to capitalise on the compelling value-added opportunities emerging in this industry.

There is a growing recognition of the exciting potential that pulses hold for the creation of a wider range of food products and that is driving demand for further processed pulse-based products. Not only are pulses gluten-free and high in protein, they represent an excellent substitute for meat.

Flours made from the grinding of pulses, such as chickpeas and peas, are increasingly finding their way into conventional foods such as pasta, tortillas and noodles, while ready-to-eat snacks are also benefiting from novel pulse developments that boost their health appeal.

This dynamic trend is set to expand yet further during 2016, which the United Nations has proclaimed as ‘International Year of Pulses’; and this places even greater pressure on pulse processors to provide fully processed and added value pulse products to meet market demand.

“In the past, particularly in North America, pulse processing was restricted to just cleaning and then exporting. Now, pulse processors globally are looking to adopt complete hulling and grinding operations, in order to access the increasingly desirable nutrients from the pulses, and extract greater value,” explains Surojit Basu, Global Product Manager at Bühler. “Up until now, rice and grain technologies has been commonly employed for pulse hulling and has been insufficient to meet the quality and quantity requirements of modern, large scale EU and US processors.”

Bühler has responded to this industry challenge with its all-new PULSROLL™, which offers pulse hullers a breakthrough technology and, uniquely, allows multiple varieties of pulses to be handled perfectly on the one machine, achieving consistently uniform dehulling at the highest of throughputs. Critically, the hygienically-designed PULSROLL™ provides pulse processors with the vital CE and ATEX certification they require to operate safely in today’s increasingly regulated and highly automated industry.

Dedicated to the processing of all major pulses from dry yellow and green peas, to pigeon peas, chickpeas, mung beans and lentils; and drawing on just 15 horsepower - half the power consumption of an average huller - to fulfil on an industryleading capacity of four tonnes per hour, the PULSROLL™ offers not just all-in-one pulse hulling but also offers processors dramatic savings in energy and therefore significantly reduced production costs.

Pulses are fed by gravity, through the pulse huller, into its milling chamber, where they are subjected to the frictional forces created between several grinding stones and sieves in order to separate the

M

inister for Agriculture Ghulam Nabi Lone Hanjura has decided to rejuvenate the Jammu and Kashmir State Agro Industries Development Corporation (JKSAIDC) by modernizing its Honey and Walnut Processing Units. He said for this purpose Rs 13.5 crore have been sanctioned by the Government of India’s Agriculture Production Export Development Agency (APEDA).

This was stated by the Minister while interacting with the officers of JKSAIDC during his visit to the Corporation’s processing units at Food Park Khonmoh.

The Minister said Rs 2 crore has also been sanctioned for establishing Food Processing Unit and work on the project will be started soon.

During his visit, the Minister inspected various sections including Moisture Reduction Unit, Quality Control and Packing Room, Processing Section, Pulses Grading and Packing Section and took appraisal of the activities of these sections. hull from the valuable pulse within. By fine tuning the ‘gap’ between the sieves and grinding stones, processors using the new PULSROLL™ can now easily adjust the ‘grind’ to suit different incoming product. Crucially, the inclination, dictating the flow of the product inside the hulling chamber, can also be altered quickly and easily to accommodate different pulses.

Pivotal to the successful operation of the PULSROLL™ is its machine crafted sectionalised emery grinding stones. These come in varying grit sizes to fulfil the requirements of the specific pulse to be hulled, to ensure optimal hulling performance, with minimal broken product.

Hygiene is underscored through the clever use of rubber seals between these stones, which prevent dead zones that could otherwise cause the capture of residual product. This special design feature reduces the potential for microbial contamination, product accumulation or product crosscontamination during changeover, allowing for easier cleaning of the machine and the more rapid and efficient switch from one product to another.

“Among other technical developments within the PULSROLL™, its long life emery grinding stones that typically allow the processing of a minimum of 10,000 tonnes before a change. This is significantly higher than the industry average and reduces downtime and maintenance requirements, and their associated costs,” said Surojit Basu, who confirmed that the robust new and exclusive pulse huller has been created with wear-resistance, ease of use, hygiene and quality defining every element.

“An innovative sieve assembly ensures the milling surface is maintained throughout the life of the stones, whilst a strong structural design prolongs the overall life of the machine, and provides the ultimate in product quality time after time.”

Bühler offers both individual equipment solutions and complete processing plants for the processing of pulses, and has over 200 cleaning and SORTEX plants and more than 40 complete plants in operation worldwide. With the introduction of the PULSROLL™, Bühler continues to build on its commitment to global pulse processors by providing them with technology dedicated to handling multiple pulses in the one machine. This supports today’s modern pulse processors in their bid to fulfil on the growing demand for further processed pulse products with the greatest of consistency, efficiency, quality and yield.

and Blackberry Jam and directed the concerned to improve the production quality and packaging.

Director Finance, JKSAIDC, Rakesh Khajuria briefed the Minister about the activities of the Corporation. He informed that there is no facility of Testing Lab for saffron in-house.

The Minister said that sericulture is the heritage industry in the State and it was known as backbone of our economy in last few decades. He said it is unfortunate that the farmers are not taking interest in this sector when the Government has launched various welfare schemes for the uplift of the cocoon-rearers. He appealed the farmers to take advantage of these schemes.

The Minister said that the Government is fully aware about the problems of the farmers adding that efforts are afoot for minimizing their grievances. He said two Hi-tech Rearing Centres are to be established at Srinagar and Jammu in the next year to curb monopoly. Hanjura also said that new Crop Insurance Scheme will be launched in the State from next year.

The Minister also enquired about various products of JKSAIDC including Snowkist Jam, Kashmir Kesar Kahwah, Apricot Jam, Behi Murabba, Strawberry Jam, Mixed Fruit Jam, Fig Fruit Jam

Rajasthan rolls out policy for promoting agro-processing

R

ajasthan government has launched the Rajasthan AgroProcessing and AgriMarketing Promotion Policy - 2015 for the promotion of agroprocessing and to reduce post-harvest losses.

of farmer’s agri produce.

Agriculture Department, Government of Rajasthan shall be the nodal department and Rajasthan State Agricultural marketing Board shall act as nodal agency for this policy.

Chief Minister Vasundhara Raje launched the policy at a ceremony here in which the government signed 112 MoUs with private companies in different sectors.

Objectives of the policy are to promote agro-processing and to reduce post-harvest losses at the farm gate thus ensuring maximum prices

India's October oilmeal exports plummet 94.3 per cent yearon-year: Solvent Extractors' Association

India, a leading oilmeal exporter to Southeast Asia, sold 763,113 tonnes of oilmeal in the seven months to October compared with 1.26 million tonnes in the same period last.

M

umbai-based trade body Solvent Extractors' Association said that India's oilmeal exports plummeted 94.3 per cent from a year ago to 13,716 tonnes in October as buyers cut purchases of expensive Indian rapeseed meal and soymeal.

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Vol. 8, Issue 06 - November - 2015

NEWS

Mother’s Recipe purchases Elmac Agro for Rs. 30 cr

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Pune-based maker of a range of pickles, condiments and ready to eat/ cook products - Mother’s Recipe (MR) has acquired Kolkata based brand Elmac Agro Manufacturing Ltd in a transaction valued at Rs 30 crore.

Work has already begun to refurbish and expand production capacities at Elmac. “We are targeting a sales turnover of Rs 70 crore under the Elmac brand from the region. In the meantime, a plan to expand the manufacturing facilities of the MR brand has also been drawn up.

Elmac, in this news set up will continue to manage their manufacturing operations while Mother’s Recipe will take care of the marketing, sales and distribution. The company makes a range of sauces, including kasundi, the famed mustard sauce from Kolkata.

“In the next 18 months we will set up plants in Pune, Gujarat, Ranibennur and Kolkata. These will be as per international standards and cater to exports as well as to the domestic market,” Desai said, adding that the entire exercise will entail a capex of between Rs 40 and 50 crore. Both this as well as the Elmac acquisition is being funded through internal accruals.

Sanjay Desai, Executive Director, Desai Brothers Ltd, said, While around 20% of Mother’s Recipe’s current domestic revenues come from the eastern part of India, the acquisition will enhance the existing product portfolio and strengthen its volumes from the region. The company owns the MR brand.

Currently, MR, which comes under the Food Division of Desai Brothers Ltd has an annual turnover of Rs 200 crore and is growing at a CAGR of 25%. Around 35% of its total turnover is from exports.

Fall in both production and prices of tea create problems for tea Industry two weeks. If prices do not go up further then there will be a dent in profitability.

T

ea companies are facing big time trouble, with a fall in both production and prices.

To make matters worse, cost of production has intensified as well.. Only quality teas that constitute 15 per cent of total production of 1,200 million kg are fetching good prices.

Indian production, which had suffered last year because of erratic weather conditions, has not recovered this year, and the prices had been down in August as well as till mid-September. But there has been a little bit of recovery in prices over last

T

Offering to double investment in the food processing sector, he said Punjabis and Polish people share qualities of entrepreneurship. He underlined the need to focus on advanced technologies in agriculture and food processing, research and development in agriculture, besides organic farming.

According to him, Poland signed an MoU between Punjab and Lublin to give a boost to business

Packet tea producers are buying heavily at current price levels. Tata Global Beverages, Hindustan Unilever and other packet tea players are very active at the auctions.

US Securities and Exchange Commission (SEC) set to start a civil

suit against Mondelez in Cadbury India probe

Poland signs Food Processing partnership with Punjab he governments of Poland and Punjab, discussed avenues of mutual cooperation with Poland offering latest technology for the food processing industry in Punjab.

Inaugurating the session, Witold Jerzy Pietrewicz, secretary of state, ministry of economy said Poland is keen on a partnership with Punjab, which can easily handle the food requirements of 50% of Asia.

The average auction price, according to Tea Board figures, has dropped 5.7 per cent in the first five months of current fiscal year. "The decline in prices in August is around 12-15 per cent. This is because the quality of tea leaves has suffered due to heavy rain," said Sujit Patra, additional secretary at the Indian Tea Association (ITA). Overall, production is marginally down in the five months starting April at 624.61 million kg. A year earlier, it was 626.19 million kg.

permits for its plant in Baddi, which is located in an industrial town in the northern part of India. This also helped the unit in availing tax exemption of more than $90m.

T

he US Securities and Exchange Commission (SEC) is all set to start up a civil lawsuit against Mondelez International over allegations of paying bribes by its Cadbury India unit to obtain factory permits and approvals.

The report stated that Cadbury also paid fees between May 2008 and October 2010 to eight more consultants "for which the only reasonable explanation is that they have been used to mask payments to government officials."

The company did not reveal the findings to the regulatory authorities. However, earlier this year, a whistleblower provided this information to the SEC and the US Justice Department.

ties, particularly in the sectors of agriculture and food processing. Poland, he said, would enhance business cooperation with Punjab in future.

Under the Foreign Corrupt Practices Act, the A Mondelez spokesman said that it is cooperating company may not face any criminal charges as in the investigations. no proof has emerged that links these payments to the parent company in the US. While criminal charges may be unsuitable, prosecutors have not ruled out any other charges against the firm.

37, Nagdevi Street, Ground Floor, Mumbai 400003 India

Lucyna Jaremczuk, counsellor general at the ministry of economy said they envisage Punjab as an engine of growth in food processing and agriculture sectors

According to the 2011 internal report, the company's Indian unit bribed government officials through a consultant to obtain approvals and

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Vol. 8, Issue 06 - November - 2015

CHOCOLATE NEWS

Italian chocolate maker Ferrero Rocher to invest Rs 367 crore in India consume roughly 117 gm of chocolate a year, the least among emerging markets, and ten times lower than developed markets, but the sheer size of the market makes the country attractive for chocolate makers and Ferrero proved an instant success in the country, experts said. Ferrero India posted its first profit -though just Rs 12 lakh -for the year ended August 2014.

F

errero Rocher is ahead of the country's largest chocolate maker Mondelez in the premium gifting category. In terms of revenues, it is within striking distance of NestlÊ’s chocolate division with annual sales of over Rs 1,000 crore.

"Ferrero is expanding its production facility at Baramati Maharashtra and firming its warehousing and distribution in India.

Indian operations are already the third-largest for the company after Italy and Germany in number of workforce. Its Baramati plant makes Kinder Joy chocolates and Tic Tac for India as well as for exports to China, the Middle East and SE Asia.

Electronics Devices Worldwide Pvt. Ltd.

On a per capita basis, Indians

Beverages & Food Processing Times

Experts said Ferrero's aggressive move will put pressure on its rivals in the gifting market that being market that becomes active in the Diwali season when people traditionally exchange sweets.

Other companies may start to feel the pressure, but it will be limited to their gifting products. Ferrero for example does not operate in the massively popular bar format, which is the mainstay for Mondelez and Nestle.

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Vol. 8, Issue 06 - November - 2015

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Vol. 8, Issue 06 - November - 2015

FOOD INGREDIENT NEWS

All you need is Collagen Proteins...from GELITA, Dairy innovation the Number One in Human Clinical Research with Tate & Lyle’s fibre portfolio

L

et the Bioactive Collagen Peptides® stimulate your body's metabolic processes to realize healthy joints, attractive skin, stable bones and strong ligaments and tendons.

Increase your muscle mass and see how to provide these solution in an appealing beloved delivery system.

Sarcopenia BODYBALANCE™ increases the protein load substantially without the usual side effects on taste and texture. Recent studies with PEPTIPLUS® show a significant increase in muscle mass, decrease in fat mass and an enhanced body toning effect.

Visiting the GELITA booth at Food Natters Life 2015 in London can be the first step to your new successful supplement concept.

Beauty from Within VERISOL® substantially increase skin elasticity and hydration and prevent the formation of

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wrinkles by stimulating skin metabolism and the creation of new collagen. Administered orally, VERISOL® influences the skin's matrix from the inside. By increasing the dermis density VERISOL® also reduces the signs of cellulite.

or the first time, Tate & Lyle will be giving visitors the chance to cool down at the show by trying ice cream created with a blend of ingredients from Tate & Lyle’s fibre portfolio which includes PROMITOR® Soluble Gluco Fibre, PromOat® Beta Glucan and STALITE® Polydextrose. Other prototypes on offer will include processed cheese, yoghurts, milk and cream concepts, showing how Tate & Lyle can bring ingredients to life for Middle Eastern manufacturers.

“With dairy products proving popular in the Middle East, the category represents a strong

Joint Health FORTIGEL® has been scientifically proven to stimulate measurably the synthesis of extracellular matrix and therefore the production of cartilage tissue. Thus, it counteracts wear and tear on joints caused by ageing and excessive loading. New studies from 2015 prove the efficacy of 5g on healthy individuals with joint discomfort.

Bone Health FORTIBONE® stimulates osteoblast in the bones to increase production of extracellular matrix which is the essential framework for calcium mineralization. In addition, FORTIBONE® regulates degenerative processes by reducing protease production in osteoclasts. This mechanism supports overall bone stability and flexibility.

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A novel delivery system Fortified confectionery is an innovative and very attractive alternative for the delivery of nutrients like vitamins or even for active ingredients. They are easy to swallow – especially for elderly, they offer a fun and exciting approach for children and they allow delivering high dosage of collagen peptides in one serving.

opportunity for manufacturers in the region,” says Dominique Floch, Regional Sales Director MEA region.

“Our ice cream brings together the dietary benefits of PROMITOR® Soluble Gluco Fibre, which can help reduce calories by rebalancing bulk, viscosity and mouthfeel in products with reduced sugar and fat, the clean taste of PromOat® Beta Glucan, and the prebiotic properties of STALITE® Polydextrose. Our ice cream prototype is a great example of how Tate & Lyle’s ingredients can work together to create consumer friendly products that taste great.”

“By having the opportunity to try a range of dairy products first-hand, we hope visitors will see how our fibres portfolio can work for them in their diary applications.”

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MANUFA��URER����E���R�ER���F� BEVERA�E���AN�� HIRAPUR CHOWKDI, AHMEDABAD-MEHMDABAD STATE HIGHWAY, DIST. AHMEDABAD SALES OFFICE: 15, Madhuban, Nr. Madalpur Underbridge, Ellisbridge, Ahmedabad-380006 Phone: +91-79-26440331, 26443236 Fax: +91-79-26445146 E-mail: khs@khsindia.com Website: www.khs.com

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Vol. 8, Issue 06 - November - 2015

FOOD PROCESSING NEWS

Nestle India resumes production of Maggi noodles in three facilities

estle India has resumed production of Maggi instant noodles at three of its facilities, with the product expected to hit store shelves following clearance from food testing laboratories, as mandated by the Bombay High Court.

The firm intends to relaunch the product into the Indian market by November and have resumed manufacturing of Maggi Noodles at three of plants, at Nanjangud (Karnataka), Moga (Punjab) and Bicholim (Goa).

"All the 90 samples, covering six variants, tested by these laboratories are clear, with lead much below the permissible limits."

Nestle said, "We have received test results from all three laboratories mandated by the Bombay High Court to test Maggi Noodles samples. All the 90 samples, covering six variants, tested by these laboratories are clear, with lead much below the

Rising pulses

rate effect

permissible limits."

Nestle has been struggling with the crisis after a nationwide ban was imposed on its Maggi instant noodles in June.

Stating that the noodles are safe for consumption, Nestle India said earlier this month that it has "conducted over 3,500 tests representing over 200 million packs in both national as well as international accredited laboratories and all reports are clear".

The company stated that it will continue collaborating with the Food Safety and Standards

Authority of India (FSSAI), as well as other stakeholders.

to complete re-tests within six weeks, in courtappointed laboratories. The court also lifted the ban on Maggi noodles.

The FSSAI banned the sale of Maggi noodles after it detected higher-than-permissible levels of lead, and high quantities of mono-sodium glutamate in tests carried out on a batch of products.

Following this, Nestle destroyed close to 27,420t of Maggi noodles, valued at around $50m.

The company later challenged the Indian food safety regulator's ban, and approached the Bombay High Court in August, which ordered the regulator

South Asia’s

One & Only Ice Cream Industry Event

papad industry

T

he papad-making industry in Kerala and Tamil Nadu, which does sales worth hundreds of crores annually, has been caught unawares by the steep rise in the price of black gram.

Indian

An indispensable part of daily meals in these states, papad - known as papadam and appalam in local language - is made essentially from black gram flour. Papads are fried and eaten along with rice and curry, biriyani or puttu (rice steam cake).

In Kerala, marriage feasts served in banana leaves

Ice cream Congress & Expo 2016

Meetings Discussions Knowledge

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are incomplete without papad.

Many restaurants have now stopped buying papad or have started charging a price. "The restaurants are no longer serving papads free along with biryani or rice meals. If you want it, you have to pay Rs 2 or Rs 3 for it.

www.advanceinfomedia.com

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Glimpses of Previous Event

The price of black gram has almost doubled to Rs 210 a kg in six weeks, forcing an industry that employs lakhs to cut production or to add alternative substances like rice flour or corn flour to offset the higher cost.

The industry is worried price hikes will affect sales during the marriage season beginning next month.

It has already happened in Tamil Nadu. Raising the price of appalam, a variant of papad used in Tamil Nadu, has resulted in the thinning of orders.

But the sales have dropped.

Export of papad to Gulf countries has also been hit by the price increase. Huge consignments are shipped to Saudi Arabia, Kuwait and the UAE, countries where lakhs of Indians live.

Contactr�for�tStallsr�&rtPartners Indian Ice Cream Congress & Expo

Firoz H. Naqvi : +91-9867992299

Sameer K +91 9320017843

Seema Shaikh : +91-8689979988

121, 1st Floor, Rassaz Multiplex, Mira Road (E), Thane - 401107. India. Tel: +91-22-28555069 / 28115068.Email: info@indianicecreamcongress.in Web: www.indianicecreamcongress.in INDIAN ICE CREAM MANUFACTURERS ASSOCIATION Sudhir Shah-+91-9849025027 (Secretary IICMA) Samrat A. Upadhyay- +91-76988 69800 (Secretary General – IICMA) Regd. Ofce : A/801, 8th Floor, “Time Square” Building,C. G. Road, Nr. Lal Bunglow Char Rasta, Navrangpura, Ahmedabad - 380 009, Email: info@iicma.in Web: www.iicma.in

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One taste will convince you that our frozen treats are every bit as delicious as they look HIGHLY PROFITABLE Compared to ready-to-use alternatives, dry mixes cost less to buy, ship and serve-helping you make more money SUPER CONVENIENT With a 12-month shelf life and shelf-stable storage, our dry mixes virtually eliminate product waste. plus they don’t take up valuable space in your cooler or freezer DELICIOUSLY SIMPLE Fast and easy prep means you get fresh product when you want it. And teaste is consistently rich and creamy.

SOMTHING FOR EVERYONE With many products that are free of lactose, gluten, cholesterol and dairy, artificial colourings & preservatives, tou can serve more customers then ever.

EXTREMELY VERSATILE Easily offer seasonal favorites, a flavor of the week or personalized treats to encourage repeat visitors.

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Drive your pro�ts wit� t�e per�ect �rozen treat Six Great Fruity Flavours Available Mango Orange Pineapple Raspberry Lemon Stawberry Packing: 1-Kg Packs

INTEGRATED TRADING COMPANY ADDRESS: 150/151Reay Road (W) Mumbai-400033.INDIA TEL: +912223727378/2 3737092 Fax +912223738794 Email: info@itc-colors.com

CLASSIFIED

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Adverties for Rs. 3000/- Per month

Our Parlour Specialities

Rice Crispy Drinking Chocolate

info@advanceinfomedia.com

ASEPTIC:

TOMATO PASTE TOTAPURI MANGO PULP & CONCENTRATE ALPHANSO MANGO PULP GRAPE JUICE

(ORANGE, PAPAYA,GUAVA PINEAPPLE JUICE PULP & CONCENTRATE) ETC

GOOD NEWS FOR:

FRUIT DRINK, KETCHUP & ICE CREAM MANUFACTURES HIGH QUALITY REASONABLE RATE

CANNED & POUCH:

TOMATO PUREE & PASTE, PINEAPPLE SLICES IN SYRUPGERKIN, BABYCORN, SWEET CORN, CREAM STYLE, ETC. Roshan Fruits India Private Limited

NH-66,Thiruvannamalai Road, Jagadevi,Krishnagiri-635203 Tamil Nadu Tel:+91-4343-243653 Fax: +91-4343-243413 Mobile: +91-9786666662, 7867013613 E-mail: admin@roshanfruits.com, athar@roshanfruits.com, brejpal@roshanfruits.com Website: www.roshanfruits.com

Beverages & Food Processing Times

31

Vol. 8, Issue 06 - November - 2015

Beverages & Food Processing Times

32

Vol. 8, Issue 06 - November - 2015

Find EfďŹ cient Solutions for Packing your Products at

Power Reel Unwind with Tool-less Changeover

Constant Tension Control on Film

Wraptech Thunder

High Speed Continuous Motion Bagging Machine

Filling Range

15 gms to 750 gms depending upon bulk density of the product & Fill weight the maximum pouch size can take.

Pack Size Width: From 50 mm to 175 mm Length: From 70 mm to 250 mm

Speed

140 PPM (Dry Run)

Wraptech Machines PVT. LTD.

Plot No, D-273 & D-274, T.T.C, Industrial Area, M.I.D.C Turbhe, Dist, Thane Navi Mumbai - 400 705, India, Tel.: +91 22 2761 1648 to 53 Email: abm@wrapmachines.com www.wrapmachines.com Engineered to Excellence EDITOR Firoz H. Naqvi

CONSULTING EDITOR Basma Husain

MARKETING EXECUTIVE Sameer K

PRODUCTION MANAGER Syed Shahnawaz

GENERAL MANAGER Gyanandra Trivedi

CIRCULATION MANAGER Seema Shaikh

121, 1st Floor, Rassaz, Multiplex, Mira Road (E), Thane -401107. Tel: +91-22-28115068 /28555069. Email:info@agronfoodprocessing .com, Website :www.agronfoodprocessing.com Printed, Published By -Firoz Haider Naqvi, RNI no- MAHENG13830 Printed at: Roller Act Press Services, A-83 Ground Floor, Naraina Industrial Area, Phase -1, New Delhi -110028, Reg Office :103, Amar Jyot Apts, Pooja Nagar, Mira Rd (E) Thane-401107, Delhi Office: F-14/1, Shahin Baugh, Kalandi Kunj Rd, New Delhi -110025 The views expressed in this issue are those of the contributors and not necessarily those of the news paper though every care has been taken to ensure the accuracy and authenticity of information, "Beverages & Food Processing Times" is however not responsible for damages caused by misinterpretation of information expressed and implied with in the pages of this issue. All disputes are to be referred to Mumbai jurisdiction

Beverages & Food Processing Times