Bakery Review (Apr-May 14) Business Magazine for Bakery & Confectionery Professionals.

Apr-May ’14

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E D I T O R I A L

Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Associate Editor

Swarnendu Biswas Resident Editor

Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design

Hari Kumar. V Narender Kumar

Production Assistant

Mamta Sharma

Business Co-ordinator

Pooja Anand

Advertising Sales

Delhi: Debabrata Nath, Sumesh Sharma Mumbai: Rajesh Tupsakhare Subscription Sales

Dattaram Gangurde Director Sales

Sanjay Anand

Director Operations & Finance

Rajat Taneja

Editorial & Advertising Offices: Delhi:

Hammer Publishers Pvt. Ltd. 1202, Pragati Tower, 26, Rajindra Place, New Delhi-110008 Phone: 91-11-25854103 Telefax: 91-11-25854105 Mumbai:

Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise Hotel, Andheri (E), Mumbai-400 093 Phone: 022-28395833 Telefax: 022-28388947

E-mail: hammerpublishers@vsnl.net © 2014 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher.

The growth of the Indian bakery industry is propelled by several socio-economic considerations. Growing health consciousness can be one of them, which has spurred the demand for healthy bakery products, which are now seen adorning the supermarket shelves than ever before.

The health conscious wave has influenced the Indian bakery industry too. Nowadays bakery industry players, especially if their market is focused on the upwardly mobile segment of metropolitan cities, need to judiciously combine the health and taste attributes of their products in order to effectively cater to the evolving market preferences.

No wonder, healthy oils and other healthy ingredients are gaining currency in the Indian bakery industry as is the demand for whole grain products.

The role of gluten-free bakery products and sugar substitutes are also gaining more prominence in the bakery industry than it was before. Our Cover Story of this issue explores various important facets or attributes towards creation of healthy bakery products, which today’s market has demand.

The popularity of chocolates in India has been increasing during the recent years. Chocolates are now not only enjoyed by the adults but are also increasingly used as gift items during celebrations. The demand for premium chocolates has also made itself visible as a perceptible market trend.

All these factors and many more have encouraged quite a few renowned foreign players in the chocolate industry to make forays into the Indian chocolate market, which despite several challenges, seems to be brimming with sweet potential. The Business Story explores the growth and the reasons for the growth of the Indian chocolate market, and also the Indian chocolate industry’s challenges and entrepreneurial opportunities.

The enormous health quotient of walnuts, which have widespread bakery applications, and the emergence of French patisserie tradition in India are other subjects which can interest the readers, as is the article focusing on the role of oils and fats. I hope the editorial package of information, perspectives and analysis would inform and interest the readers at the same time.

Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26 Rajindra Place, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.

Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd. Editorial Policy : Editorial emphasis in Bakery Review magazine is on

educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business.

Articles are welcome and will be published on the sole discretion of the editor.

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I N S I D E

20 COVER STORY

DEPARTMENTS

Towards Healthy Bakery

24 BUSINESS Sweet Future for Chocolates

28 FOCUS French Patisserie Tradition Arrives in India

Cover Pix:

Hotel Sofitel Mumbai BKC

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32 PRODUCT Walnuts

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News Scan

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Product Preview

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The Mega Food and Hospitality Trade Fair THAIFEX – World of Food Asia, was held during 21s t -25t h May 2014 at Impact Exhibition and Convention Center, Bangkok, Thailand. Since it was officially launched in 2004, THAIFEX–World of Food Asia has reached many milestones during the past decade. One of the major achievements is the increased scale of the show.

This year’s edition of the event was characterised by a record-breaking international participation. With more than 20 percent increase in overseas exhibitor numbers as compared to the previous edition of the show, THAIFEXWorld of Food Asia once again reinforced its position as one of the most important food and hospitality trade fairs in Asia.

The edition of the show welcomed 1,463 exhibitors and 30,479 trade visitors. The number of trade visitors included 24,138 local visitors and 6,341 coming from overseas.

More than 30,000 international and domestic trade buyers and visitors attended this year’s THAIFEX-World of Food Asia. They were able to meet up with top quality exhibitors, ranging from food and beverage producers, coffee & tea manufacturers as well as equipment and food service providers.

THAIFEX-World of Food Asia offered trade visitors a multitude of opportunities to identify their potential business partners across 16 different food and hospitality segments, with similar robust performance in World of Seafood, World of Coffee & Tea and World of FoodService. Here it deserves a mention that THAIFEX – World of Food Asia 2014 was strengthened by introduction of its sub-shows – World of Seafood,

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World of Coffee & Tea and the World of FoodService.

With Japan as the partner country, THAIFEX–World of Food Asia featured an impressive presentation of Japanese products, both on the show floor and at THAIFEX-World of Food Asia‘s 10-Year Anniversary Welcome Reception. The Japan Pavilion, led by JETRO (Japan External Trade Organisation), presented a total of 55 companies. This included companies led by the Kyushu Trade Promotion Board, as well as companies from Kagoshima Prefecture and other independent companies from various prefectures in Japan.

Parallel to THAIFEX-World of Food Asia, the ASEAN Food Industry Thought Leaders Panel brought together global opinion leaders and food industry experts, who shared their views on building capabilities to overcome food safety and security challenges, both domestically and internationally. The speakers comprised top industry leaders, including Poj Aramwattananont, President of Sea Value Company Ltd. and Hester Chew, Group CEO of McDonalds.

In addition, the 2n d World of Food Safety Conference presented a strong panel of speakers over two days, presenting their research and case studies, as well as exchanging valuable insights with overseas delegates.

In addition to the local specialists, the conference featured 15 senior international experts who covered an extensive range of food safety related topics.

THAIFEX–World of Food Asia hosted several competitions. The 3r d Thailand Ultimate Chef Challenge proved to be another outstanding success at this year’s THAIFEX-World of Food Asia!

The competition, which has grown from strength to strength, boasted the highest number of competitors till date. With more than 500 Chefs, the ratio of international to local participants was a close 30:70 ratio this year. This included 153 overseas competitors from Australia, Cambodia, China, Japan, Korea, Laos, Malaysia, Myanmar, Singapore, Taiwan, Slovakia, Vietnam and 356 Thai participants from 20 provinces.

At the 2n d Roasters’ Choice Award, 56 entries of beans were submitted by coffee producers from Asia. The esteemed panel of coffee specialists was in search for the best coffee beans in Asia.

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Embodying Great Promise for the F&B Industry The 9th edition of Annapoorna – World of Food India is scheduled to be held during 24-26 September 2014 at Bombay Exhibition Centre, Goregaon, Mumbai. The event can be construed as an important B2B platform for the Indian food & beverage industry.

Alcoholic and non-alcoholic drinks, bread and other baked products, food additives and ingredients, frozen food products, fruit and vegetable products, grocery products, meat and poultry, milk, dairy and ice cream products, rice and rice products, conserves and spices, sweets and confectionery would feature among the impressive range of the products which would be showcased at the event.

It will be organised by Koelnmesse YA Trade Fair Pvt. Ltd. and Federation of Indian Chambers of Commerce and Industry (FICCI).

The mega event is not only expected to facilitate trade and provide an effective platform for launching of new products, but also expected to provide exchange of information and knowledge.

It is expected that the event would attract the attendance of

BAKERY REVIEW

EVENTS’ CALENDER HOSFAIR 2014 26-28 June 2014 China Imports & Exports Fair complex, Guangzhou, China www.hosfair.com Thailand Retail, Food & Hospitality Services 2014 24-27 July 2014 Hall 103, Bangkok International Trade & Exhibition Centre (BITEC) www.thailandhoreca.com Restaurant & Bar 2-4 September2014 Hongkong Convention & Exhibition Centre Hongkong www.restaurantandbarhk.com Asiafruit Logistica 3-5 September 2014 AsiaWorld-Expo, Hongkong www.asiafruitlogistica.com Food & Hotel Thailand 2014 10-13 September 2014 Bangkok International Trade & Exhibition Centre (BITEC) Bangkok, Thailand www.foodhotelthailand.com FHRAI 49th Convention 12-14 September 2014 Jaipur Marriott Hotel, Jaipur www.fhrai.com India F&B Pro + Hospitality Expo 2014 12-14 September 2014 Expo Centre, Panaji, Goa www.trinityworld.biz Annapoorna World of Foods India - 2014 24-26 September 2014 Bombay Exhibition Center, Mumbai www.worldoffoodindia.com

airlines, bakeries, departmental stores, fast food chains, food manufacturers, food service institutions, food caterers, hotels, restaurants and bars, cash and carry markets and hypermarkets, importers, distributors, wholesalers and retailers among others.

Annapporna 2014 will also host two parallel events. One of them will be a high level conference focusing on latest trends and developments in the food & beverage market and another will be a series of live cooking sessions. The first of these parallel events is expected to attract a host of eminent speakers around the globe, while the live cooking sessions will invite eminent Chefs across India to showcase their skills.

Here it deserves a mention that 177 exhibitors from 15 countries participated at Annapoorna – World of Food India 2013, which was a 25 percent increase as compared to the exhibitors’ participation in the previous edition of the show. Annapoorna – World of Food India 2013 attracted a total of 6334 trade visitors. It is expected that the forthcoming 9the edition of the event will not only replicate but also supersede the success story of its previous edition.

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Fi and Hi India 2014 29 September - 1 October 2014 Bombay Exhibition Centre, Goregoan East, Mumbai www.foodingredientsglobal.com/india/home Hotel Hospitality & Food 2014 3 - 5 October 2014 Sri Lanka Exhibition & Convention Centre, Colombo, Sri Lanka www.hhf-srilanka.com SIAL Paris 19-23 October 2014 Paris Nord Ville Pinte, Paris www.sial.fr International Foodtech India 2014 14-16 November 2014 Hall 1, Bombay Exhibitioon Centre, NSE, Mumbai www.foodtecindia.com/ Sigep 2015 14-21 January 2015 Remini Fiera, Italy www.en.sigep.it

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The new

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The standard for Indian and Western cuisine

SIGEP 2015 is Coming…

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The only intelligent cooking system worldwide that senses, recognises, predicts, learns from you and even communicates with you to create perfect results for you.

Gives a lot. Demands little.

The perfect assistant.

Cook with us.

www.rational-online.in

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he 36th edition of SIGEP, the international exhibition of artisan gelato, pastry, confectionery and bakery production, will be held during 17th-21st January 2015, at Rimini Fiera, Italy. SIGEP is being regarded as the only expo in the world that represents the entire artisan gelato and confectionery chain. “We are very satisfied with the sales response up until now for SIGEP 2015,” stated Rimini Fiera Business Unit Manager, Patrizia Cecchi SIGEP Gelato d’Oro, with the selections of the Italian team for the 2016 Gelato World Cup, and the Pastry Events (Junior World Championship and National Pastry Championships) will be the hub of the events at the forthcoming show, with the respective arenas dedicated to the performances of great Masters.

While the sales activity is concentrated on the January days, the organisation team of SIGEP 2015 is constantly at work on the events connected with the SIGEP world, which have been boosted by the expo itself. Gelato World Tour which, from capital to capital, is covering the five continents to promote artisan gelato worldwide will stage its grand finale in September on Rimini promenade. Then there is the World of Coffee 2014, the great event focussed on the coffee world, which is to be held in June (from 10th to 12th).

RHEX Ristorazione and A.B. Tech Expo will also be held simultaneously with SIGEP 2015. The last edition of SIGEP attracted 174,000 visitors, which was 20.1 percent more than the number of visitors which came in the 2013 edition of the show.

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Healthy Indulgence from Hatsun Hatsun Agro Product Ltd. is one of the prominent players in the Indian dairy industry. The company exports its dairy products to 38 countries. Hatsun’s new yogurt tops, named Hatsun Yogurt Tops, which was recently brought into the market by National Hatsun Milk Products brand, claim to satiate the sweet tooth without sacrificing healthy diet. A twofor-one product, here the yogurt and toppings are packaged in two variants — mango and strawberry.

Available in attractive, sealed cups, the yogurt and toppings of Hatsun Yogurt Tops are stored separately. The product comes in 150 gm packs and is priced at Rs.35.

The milk that goes into this yogurt is being collected from dairy farms.

The company claims that the ingredients that go into the making of these yogurt tops are of impeccable quality.

This tasty and nutritious snack is ideal for all family members, whether young and old, all year round. One can

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say that products like these can infuse more health across breakfasts in the country. Presently, Hatsun has launched the product in the markets of Tamil Nadu, Andhra Pradesh, and Karnataka.

Arun Ice Creams, the famous brand from Hatsun Agro Product Ltd., has recently launched the iBar. The iBar brand comprises ice cream bars of finer texture, thicker coating and richer quality than average ice creams. The new iBars from Arun Ice Creams comes in three delicious chocolate flavoured bars, which are Dark Chocolate, Caramel Swirl and Almond Crunch. The layer of dark chocolate on the outside gives these bars a deep, strong taste, making each bite of iBar flavourful.

These little delights are priced at Rs.60 and are available at all Arun Ice Creams’ outlets and stores across Tamil Nadu.

Hatsun Agro Product Ltd. is confident that the Arun Ice Creams’ iBar will be enjoyed by consumers of all ages.

Tata Beverages Bags Bronski Eleven Tata Global Beverages, which is the multinational beverages arm of Tata Group, has informed that its UK subsidiary had acquired 100 percent stake in the equity capital of the Australian coffee company named Bronski Eleven Pty Ltd. The amount shelled out for this acquisition is undisclosed.

Bronski Eleven’s coffee business is carried under the MAP brand. MAP has impressive presence in the roast & ground coffee and in coffee pods (single service portions) segments in Australia.

This acquisition will facilitate Tata Global Beverages to further expand its offering in Australia. According to Ajoy Misra, the Managing Director and Chief Executive Officer at Tata Global Beverages, “This acquisition also helps us in strengthening our portfolio in the realm of contemporary ‘single serve business.”

In the coffee pods segment, Tata Global Beverages already has presence in the US market, through an agreement with Green Mountain Coffee Roasters’ Keurig single serve machines for Eight O Clock Coffee. For Tetley Tea, Tata Global Beverages also has presence in Canada in the single serve segment with Tassimo.

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Kamani Oil Industries Enters into Partnership with Pune’s Leading Bakeries Kamani OiI Industries, the leading provider of specialty oils and fats in India, has announced its partnership with leading bakeries in Pune to supply its new range of tans-free bakery oils and fats to those bakeries. The range consists of Pufflite, Cakelite, K-Lite, TasteePuff, Kpuff, Kcookiez, Kmeethaplus and Kompleteplus.

The new range of products will provide a healthy option for those Pune people, who are looking for more healthy alternatives without having to compromise on the taste quotient.

This new range of specialty oils and fats from Kamani Oil Industries can withstand high ambient temperature and is characterised by excellent plasticity. Along with being trans free, the products also contribute to better taste and add to the nutritional value. The range can be used for a comprehensive range of bakery applications including cheese sticks, croissants, biscuits, cookies, doughnuts, butter cream and cream-based biscuits.

This range of specialty oils and fats was introduced post a detailed market study by the Kamani team. The team also visited over 125 bakeries in Pune and educated them about

the health benefits of trans free fats and oils. Prakash Chawla, Director, Kamani Oil Industries said, “The aim was to educate the bakeries and their staff about the benefits of trans-free specialty oils and fats in order to shape a newer and healthier generation. We are overwhelmed with the response from Pune.”

Revamped Menu at Gloria Jean’s Coffees’ Bangalore Outlets Gloria Jean’s Coffees has announced an all new range of delicious items to their menu. This revamped menu is applicable across the chain’s Bangalore outlets only.

The new menu offers multiple options in sandwiches, rolls, hot dogs, pasta, puffs and croissant. The menu includes the provision of light snacking options to a complete meal.

At the Bangalore outlets of Gloria Jean’s Coffees one can enjoy decadent desserts like rich chocolate cake, a refreshing zesty lemon orange peel cake or may opt for good old comfort foods like muffins and brownies. And you can have all these at attractive prices.

Café Coffee Day on Expansion Spree During this fiscal, Café Coffee Day is expected to add 150 cafes and 120 Xpress outlets across the country. The size of the cafes will vary from 800 to 1000 sq.ft. and the Xpress outlets will be spread across an area of 125 sq.ft. each. According to Venu Madhav, CEO of CCD, the demand indicates that there is a potential for 5000 cafes in India. He thinks there is a huge potential in India for opening of more coffee cafes.

Here it deserves a mention that Café Coffee Day, the leader of café coffee culture in India, already has over 1500 cafes in 200 cities and towns of India and also has overseas presence in Austria and Czech Republic.

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Sigep 001/2014 SGPX14S1

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BAKERY REVIEW

Chomping Delight from Cadbury India

Aam Doi and Lassis from Mother Dairy

Cadbury India has recently introduced Cadbury 5Star Chomp in the market. The product includes chocolate, caramel, nougat and peanuts. The chocolate, caramel and nougats are already present in Cadbury 5Star but the crunchiness of peanuts seems to be the added attraction of the new product.

Cadbury 5Star Chomp is available in 30 gm bar at Rs.15. The newly launched product will be positioned as a sub-brand of Cadbury 5Star.

According to Siddhartha Mukherjee, Director – Chocolate Category & Media, Cadbury India, Cadbury 5Star Chomp has been developed while taking into account of the evolving palates of consumers. He is of the view that the new product will expose “consumers to a completely new eat experience.”

The creative and humourous television advertisement of the product, where an actor plays a ghost, also manages to position the product in an effective manner.

Mother Dairy has come up with an innovative product named Aam Doi, which has been launched in Kolkata. This product comes across as a mango flavoured sweet curd, which is known as doi in Bengali. Mishti Doi or sweet curd is a popular product in the impressive and diversified portfolio of Mother Dairy.

The product, which is expected to be a big hit among the Bengalis in Kolkata, is priced at Rs.15 and would be available in 85 gm packs, across Mother Dairy’s retail network in the city. Mother Dairy has also launched sweet lassi and masala lassi in cups, for the Kolkata market. The lassis would be available in 200 ml cups, and are priced at Rs.12.

“Aam Doi has been developed while keeping in mind the Bengalis’ taste preferences and their love for food. The product has been specially launched in Kolkata; ahead of any other city,” informed Subhashis Basu, Business Head, Dairy Products, Mother Dairy Fruit & Vegetable Pvt. Ltd. Basu said that mangoes are not only enjoyed by all age groups in India but they also gel well with traditional Mishti Doi. He expressed confidence that this innovative product will attract popularity among Mother Dairy’s products’ consumers.

Not Just a Butcher Herb Lotman, the Founder of Keystone Foods, has recently bid adieu to this world after enriching the planet in his own way, for 80 short years. He died on 8th May, at a suburban Philadelphia hospital from complications of heart failure.

The super successful entrepreneur and philanthropist’s journey from being a butcher to being the Founder of one of the largest food companies in the world is fascinating indeed. Keystone Foods is the supplier of McDonald’s burger patties, poultry and fish.

Kesystone Foods became the main meat supplier of McDonald’s in the 60s. Today, Keystone Foods is a multi-protein processor for the world’s leading brands and is focused on innovation and dedicated to food safety and quality.

Lotman built the company over 40 years from scratch to one that was generating more than 5 billion USD in sales, annually.

Keystone Foods opened operations in over 15 countries around the world and was rated 45 on Forbes’ list of America’s Largest Private Companies in 2010.

A Philadelphia native, Herb Lotman began his career in the food industry with his family’s wholesale beef business. In

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the late 1960s, Lotman and his partners introduced cryogenics for McDonald’s and developed a mass-production system for the manufacture of frozen hamburgers.

To Keystone Foods goes the credit of developing and providing the first total distribution concept in the McDonald’s system, enabling the franchisee restaurant owners of the global chain to save time and focus on customer service. They were also instrumental in helping develop the Chicken McNugget during the1980s.

Six years ago, Lotman retired from Keystone Foods, but he was not less busy. He chose to spend his time working tirelessly for the causes he believed in most. But at the same time, he was never too busy to advise or help young entrepreneurs, and there were many that came to him for guidance over the years.

He shared his management expertise with several charitable organisations including the Philadelphia College of Osteopathic Medicine (where he served as Chairman for 15 years), The Children’s Cancer Research Foundation, The International Board of the Ronald McDonald’s House Charities, and most

recently with revival of the Prince Music Theater in Philadelphia.

Herb Lotman and his wife Karen established the Macula Vision Research Foundation, which is dedicated to finding a cure and restoring the vision for people who are affected by retinal and macula diseases. The foundation has provided nearly 20 million USD to fund groundbreaking research projects, conducted by the world’s top scientists with the promise of helping millions of people affected by visual impairment.

The entrepreneur-philanthropist, who often said modestly about himself as, “I’m just a butcher,” is survived by his wife Karen, children and grandchildren, and by his sister Marlene Weinberg.

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BAKERY REVIEW

The Rational Cooking Solutions R

ecently, in the month of May, Rational presented its latest innovation in India. It is the SelfCookingCenter® 5 Senses, which comes across as an intelligent cooking system that senses, recognises, thinks ahead, learns from the Chef, and even communicates with him!

What is more, the new Rational unit can effectively cater to the requirements of a wide variety of typical Indian food items like pulao, tandoori, dal and samosa.

With the SelfCookingCenter® 5 Senses, Rational has succeeded in making even more significant improvements in the interplay between the Chef and his kitchen technology. “It was important for us to develop technology that supports Chefs, works for them, understands them, knows what they need and consistently delivers the desired results according to their specifications,” explained Pinaki Banerjee, Director of Rational in India.

Using sophisticated sensors, the SelfCookingCenter® 5 Senses senses the current cooking chamber conditions and the consistency of the food. It recognises the size, load quantity and condition of products and calculates the appropriate browning by itself. What is more, the equipment has the ability to think ahead by determining the ideal cooking path to the desired result that is the manner in which a product must be cooked, during the cooking process itself. It learns which cooking habits the Chefs prefer and implements them. The intelligent equipment can also communicate with the Chef and can continually show him what it is doing to implement his specifications.

“This makes the SelfCookingCenter® 5 Senses the first cooking system fitted with real intelligence. This is because it makes decisions by itself and even communicates these,” affirmed Banerjee.

But despite its awesome artificial intelligence the

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Pinaki Banerjee

equipment doesn’t in any way influence the Chef to decide on the final result for the food. “It was important for us that the Chef to be always the one who decides on the result of the food. The SelfCookingCenter® 5 Senses merely implements his wishes, though perfectly, as a reliable assistant,” the corporate honcho added.

With iLevelControl, the new-age equipment affords the Chef to prepare different dishes at the same time in a single cooking cabinet and thus save time, space, energy and eventually, money. “The Chef simply specifies what and how he wants to cook and iLevelControl monitors every rack individually.

This entails all the food will always turn out the way the Chef desires them to be,” asserted Banerjee. According to him, what is completely innovative about iLevelControl is that it affords the Chef to keep an eye on what is happening in his cooking system. “Another new aspect is that iLevelControl actively shows the Chef which foods go together. If a food is not compatible, iLevelControl will tell him about that whereby the lettering of that food item will go grey, which can be seen in the image,” he concurred.

Rational has just graduated from SelfCookingControl to iCookingControl. According to Banerjee, “iCookingControl is the function that actually brings the 5 senses to life,” while pointing out that “iCookingControl senses and recognises the load quantity, the size and the condition of the products and calculates the corresponding browning. It works so well because the sophisticated sensors are distributed and work throughout the cooking cabinet.” Through iCookingControl, the equipment learns from the Chef, adapts to his habits, and thinks ahead. iCookingControl plays a crucial role in facilitating baking operations. “We are now able to bake all the common baked goods around the world with iCookingControl,” stated Banerjee.

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INGREDIENT

BAKERY REVIEW

The Role of Oils & Fats

By Prakash Chawla

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egetable oils and fats have always remained integral parts of traditional Indian cooking.

Oils and fats are used in food products for several reasons. Primarily, they are the major sources of energy in the body and are carrier of essential nutrients which are vital for growth and metabolism. Oils and fats are the most efficient sources of food energy. Each gm of fat provides nine calories of energy for the body, compared to four calories of energy being provided from per gm of carbohydrates and proteins.

Oils and fats also have strong influence on the palatability and consumer acceptance of finished food products.

They also play an important role in food preparation by enhancing food flavour, adding mouth-feel, making baked products crispier, and conducting heat during cooking. We would now explore into other utilities of oils and fats in food products, food products which also include bakery applications.

Oils and fats provide the structural

components of cell membranes in the brain, thereby helping protect brain cells.

Fats also help body to better use vitamins.

Vitamins A, D, E, and K are fat-soluble vitamins, meaning that the fat in food products helps the body to absorb these vitamins into the body.

Moreover, fats are structural components of some of the most important substances in the body, including prostaglandins; hormone-like substances that regulate many of the body’s functions. Fats also help provide healthier skin. In addition to giving skin its rounded appeal, the layer of fat just beneath the skin (called subcutaneous fat) acts as the body’s own insulation to help regulate body temperature.

Fats also act as protective cushion for various body parts. Many of the vital organs, especially the kidneys, heart, and intestines are cushioned by fat that helps protect them from injury and hold them in place.

And of course, fats generate essential fatty acids, which our body is not able to

For Low Trans Fat Diet Trans fats formed by the process called hydrogenation are found in bakery products like cakes, biscuits and some other snack food products, which are made in hydrogenated oils called Vanaspati. Trans fats are also present naturally in meats and some dairy products. In India, the issue of trans fat is not a big threat and it is not as severe as in the western countries. This is mainly due to the very low per capita consumption of oils and fats in India compared to the western countries and also due to the fact that eating habits in India are very different from that of the western countries. Trans fats may directly affect the blood cholesterol levels by increasing the LDL level, which is the bad cholesterol and decreasing the good cholesterol i.e. the HDL, thus facilitating cardio vascular disease.

Globally there has been a trend to produce trans free/ low trans fat content food products. The American Heart Association and the World Health Organization recommend limiting the amount of daily trans fats intake to less than 1 percent of total daily calories. The Food Safety and Standards Authority of India (FSSAI) has put a limit of 10 percent maximum for trans fats in Vanaspati, bakery shortening and margarine. It is now mandatory in the country to declare the content of trans fats and saturated fats on the labels of packaged food products along with other nutritional information.

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synthesise. These include omega-6 and omega-3 fatty acids, which have been linked to lowering triglyceride levels.

Fat of the Matter Though excess of fat is considered as culprit for many lifestyle diseases, right quality and quantity of fat is required for normal functioning of the human body.

A diet very low or high in fat may not be conducive for good health. It is also very important to choose the correct type of fat. Emphasis should be laid on quality of fat rather than its quantity.

People who try to eliminate fat from their diet tend to substitute it with carbohydrates and end up eating high carb foods. These carbs eventually get converted to fat and gets stored in the body, leading to obesity which in turn can facilitate many other diseases like diabetes, cardio vascular disease, etc.

There are four basic types of fats, which you need to understand. They are monounsaturated fats (MUFAs), polyunsaturated fats (PUFAs), saturated fats (SAFAs) and transfats. MUFAs and PUFAs are good fats; transfat and to some extent SAFAs are bad fats. In general terms, polyunsaturated and monounsaturated fats tend to lower your risk of heart disease. They are the healthier fats, and they should be included in your diet. Saturated and trans fats are unhealthy fats because they tend to raise your risk of heart disease.

Selecting the Right Bakery Fat After a lot of experimentation and research, some bakery fats have been introduced in the market which can satisfy the requirements of the bakery industry. Among them are Kamani Oil Industries’ K-Lite, Pufflite and Cakelite which can be used for a whole range of bakery products.

K-Lite is a multi-purpose trans free bakery shortening. This new-age bakery fat does have applications in cookies,

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BAKERY REVIEW

Monounsaturated Oils • Olive oil • Canola oil • Peanut oil

Polyunsaturated Oils • Corn oil • Sunflower oil • Soybean oil • Safflower oil

cream and cakes. Pufflite, which is a trans free bakery shortening, is ideally suited for puff products like croissants, puff pastries, etc. and it meets the requirement of the baker towards functional performance, taste and health. Cakelite is also a trans fat free margarine, which is ideally suited for spongy and fluffy cakes.

It has a very good air holding ability during batter making and with an ideal emulsifier blend it can yield cakes with excellent mouthfeel and texture.

Selecting the Right Oil There are many options when it comes to selecting oils and fats for cooking.

It is not just choosing oils which are healthy, but whether they stay healthy even after cooking or frying in it is a question that needs to be answered before choosing an oil for cooking or

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frying.

At the time of cooking or frying, the temperature of the oil is high (160-180 deg C), hence oils should be selected in such a way that they remain stable and do not go rancid or get oxidised.

When the oil gets oxidised, free radicals are formed which are detrimental to the stability of the oil and in the long-run it would be detrimental to health as well. MUFA oils are resistant to oxidation but PUFA oils have low resistance to oxidation and thus they should be avoided for frying applications where the oil is continuously heated at high temperatures. All MUFA-based oils like groundnut oil, canola oil, olive oil, rice bran oil are generally preferred for cooking purpose over PUFA-based oils like sunflower oil, safflower oil, and soyabean oil.

In conclusion, selecting the right types of fats and oils can not only change the flavour profile of your meal, but can also make a difference to your health. To lead a healthy and fulfilling life it is best to cut down trans fat and saturated fat

intake, switch to healthier options, have a balanced diet and supplement this with regular fitness solutions.

References: 1. Uauy et, al (2009) WHO Scientific Update on trans fatty acids: summary and conclusions. Eur. J. Clin. Nutr. ; 63: S68–S75 2. American Heart Association Circulation. 1999; 100:1253-1258

(The author is the Director of Kamani Oil Industries Pvt. Ltd.)

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Towards

Healthy Health is becoming an important factor in almost every sphere of food & beverage industry. Bakery is no different. Though baked food avoids over use of oil, fat still is an essential part of the bakery industry. Sugar is another ingredient that the health conscious populace wants to avoid. Usage of whole grains is now being encouraged in the Indian bakery industry, as the consumers are demanding whole wheat and multi-grain breads.

Sugar free products for those suffering from diabetes or others aspiring to avoid sugar, now line the bakery shelves. Ashok Malkani finds that the demand of the health conscious consumers is changing the trend of the bakery products.

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Bakery B

akery industry in India today has an important place in the industrial map of the country.

Bakery products are items of mass consumption in view of their low price and high nutrient value. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses.

According to the report Indian Bakery Industry (2011-15) by IS Advisors, the bakery industry has achieved the third position in generating revenues among the processed food sector. The market size for the sector was pegged at $ 4.7 billion in 2010 and was expected to reach $ 7.6 billion by 2015.

The per capita consumption of bakery products in India, as it stands today, is 1-2 kg per annum, which is comparatively lower than many advanced countries in the west, where the per capita consumption of bakery products is between 10 to 50 kg per annum.

This fact, in the backdrop of our socioeconomic and demographic indicators, indicates great potential for our bakery industry. The bakery sector in India has indicated promising growth prospects and has been making rapid progress.

The growth of the Indian bakery industry can be attributed to the increased disposable incomes in select but sizeable pockets of urban India during the recent years, and the lifestyle changes brought about by the rapid urbanisation and growth of nuclear families. The

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global influences have brought in the demand for many new bakery products across urban India, which in turn has contributed to the growth of the industry. The education, awareness and the tendency towards experimentation, particularly among the younger generation in the market, has also contributed to the growth of popularity of many new-age bakery products.

The growing health consciousness in the society has also perhaps been an influencing factor in the rising demand for bakery products in India, during the recent years. However, the bakery sector does not often springs to mind when it comes to healthy eating – the popular

image of bakery products being one of indulgent treats and unhealthy snacks.

This rather unfair characterisation belies the fact that the bakery sector is currently one of the most active in the development of new, healthy products, and also in the reformulation of old favourites to bring them into line with consumer/retailer/legislative expectations and demands on fat, sugar and salt content.

The Health Considerations As a result of growing health consciousness, the challenge for the bakery industry has also been increased, as the industry needs to judiciously combine health with taste to cater to the market. Focus on nutrition content and ingredient detailing are becoming increasingly important these days in the Indian bakery industry.

Bakery products with no trans fat content have also gained market importance. According to research from Datamonitor Consumer, during 2012 ‘no trans fat’ was the number six health claim used in new bakery product launches. It came behind claims on private label, vegetarian, no artificial colour, no preservatives and high fiber. The trend towards having bakery products with no tans fat has also transmitted from the west to India.

Though fat content of bakery products is important, but today’s new-age bakery consumers, especially in the west, are not only interested in fat content alone

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BAKERY REVIEW Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

The organic millet, another ancient grain, is tasty, with a mildly sweet, nut-like flavour and contains a myriad of beneficial nutrients. It is nearly 15 percent protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is a good source of iron, magnesium, phosphorous, and potassium.

but also in other ingredient details.

Beneficial Fatty Acids Prakash Chawla, Director of Kamani Oil Industries Pvt. Ltd., stated, “The Indian bakery industry recently has been strongly influenced by the changing needs of the consumers who are looking for quality products that are healthy, in addition to sustainable products due to the rising environmental concerns.

This has lead to an inclusion of new and different varieties of oil in the diet which not only are trans fat free but contain the essential Omega 3 and Omega 6 fatty acids, whose benefits include having a positive effect on the cholesterol level and immune system.”

An upcoming trend in the bakery industry is the consumer demand for baked goods made with increased omega3 fatty acids. These polyunsaturated fatty acids positively influence the overall cardiovascular health, and may help reduce blood pressure and prevent heart disease.

Popularity of Whole and Ancient Grains But trans fat and omega 3 and omega 6 are not the only issues concerned with healthy bakery products. People are now turning to whole grains. Whether consumers like the taste of whole grain or not, they do want the nutrition that goes with consumption of whole grains. Observers state that if majority of consumers have a choice between a whole grain and a refined grain, they are going to choose whole grain for its nutritious image, especially if they can get that nutrition in a way that tastes like what

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they are used to. No wonder, institutions and foodservice establishments are asking bakers for more whole grain options. In return, bakers are asking for more whole grain ingredients.

Even though whole grain is becoming more and more widely accepted, it does not exist without its own challenges.

The addition of so called ‘ancient grains’ (lesser known grains that were cultivated prior to modern times) to food products is gaining in popularity – particularly in the US. In light of surging health trends many manufacturers are swiftly shifting from traditional to ancient grains as an ingredient in baked goods.

Amaranth is one of them. Called the ‘super food’ by the ancient Aztecs and being an abundant part of the empire’s crop base, Amaranth was fed to runners and warriors because of its reputation for providing large bursts of energy and improving athletic performance.

Amaranth has not remained in its area of origin. It has become a favourite in both Indian and some African cuisine. The main reason for Amaranth’s recommended re-introduction was its phenomenal nutritional profile, which provides several important nutrients that are often difficult to incorporate into a restrictive diet. For example, Amaranth contains large amounts of dietary fiber, iron, and calcium as well as other vitamins and minerals.

Another ancient grain is buckwheat.

There is no relationship between wheat and buckwheat. In fact, buckwheat is not a grain but an herb or fruit closely related to wild rhubarb. It is a very good source of manganese and a good source of magnesium, copper, and dietary fiber.

Benefits of Whole Grains The benefits of 100 percent whole grains are piling up fast. Why do you want whole grains? They contain the bran and the germ of the grain, which have more nutrients than the endosperm, that you get with refined or enriched grains. Whole grains are absorbed more slowly than food products made from enriched or bleached flour, so they raise glucose and insulin levels less and keep you feeling fuller longer. A diet rich in whole grains may also help you prevent cardiovascular disease, metabolic syndrome, and even gum disease.

It is recommended that everyone should try to get at least 3 servings of whole-grain food products each day.

Why? Studies show that people who do this get multiple benefits. Firstly, they are likely to have fewer digestive problems, they are less likely to gain weight, especially around the waist, and they are less likely to suffer from heart disease, stroke, type 2 diabetes, and some cancers.

There has been a definite shift from

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BAKERY REVIEW plain flour (maida), to whole wheat, multigrain or fortified flours. Although Indians have learnt baking from the Europeans and the Europeans did use all purpose or plain flour for baking, the time has come where Indians should bake with whole wheat flour which is healthy and rich in nutrients for consumption; the Indian consumers need to customise their minds and taste buds and adapt it to a healthier alternative.

Freedom from Gluten Most people find whole grains to be a delicious way to improve their health, and they enjoy the pleasures of choosing among all the different whole grains.

However, millions of people who can’t properly digest gluten must choose their grains carefully.

The addition of whole wheat and fibers disrupt the gluten network, which could lead to processing difficulties, changing organoleptic properties and causing quality problems. Using enzymes offers a way out. Enzymes interact with the gluten network, strengthening and stabilising the dough during processing, baking, and proofing. The escalating demand for whole grain and high-fiber bakery products will thus positively impact market progression in the bakery enzyme sector as well.

The global gluten-free product market is projected to reach a value of $6,206.2 million, growing at a CAGR of 10.2 percent by 2018. Gluten-free bakery and confectionery products accounted for the largest volume share of about 46

The Health Wreaking Ingredients in Bread Dough Conditioners: These are unnecessary in traditional bread making and only make the process faster and cheaper for the food industry to make bread in big machinery. Many dough conditioners like azodicarbonamite (which is banned all over the world), DATEM, monoglycerides, diglycerides, sodium stearoyl lactylate are linked to health issues. Many dough conditioners start with manipulating fat – like soybean oil or corn oil.

Preservatives: Breads are supposed to be fresh and eaten within a few days from baking, unless they are frozen. If you see preservatives like calcium propionate, which is linked to ADHD, put the bread down.

GMOs: Most commercially available breads contain one or many genetically modified ingredients like soy lecithin, soybean oil, corn oil, corn starch or soy flour.

GMOs have not been tested long-term on humans, however we know that the pesticides sprayed on them are absolutely toxic and considered to be poisonous.

Some GMOs are created by inserting a toxic pesticide into the seed itself to make an insect’s stomach explode when they try to eat it.

Added Sugar: This is where you really need to watch out. There is nothing wrong with a little honey to bring out the sweetness in whole wheat bread, but most manufactures are using high fructose corn syrup, GMO sugar made from sugar beets, or some other artificial sweetener which can pose health risks.

Artificial Flavors and Colouring: These ingredients are made from petroleum and are linked to several health issues like hyperactivity in children, allergies and asthma. They are easy to spot on the label. However, ingredients like ‘caramel colouring’ can fool you into thinking this ingredient is a real food. Most industrial caramel colouring is created by heating ammonia and is considered a carcinogen when created this way.

percent, followed by gluten-free snacks that contributed about 20 percent in the gluten-free product market.

The rise of the gluten-free market has been well documented in the recent years, with bakery leading the charge in the development of new products that are at last challenging mainstream variants on taste and texture. The market for gluten free product is still growing, and significant opportunities exist for the development of new, exciting products in this market. That said, the dynamics are changing, and market entry demands an intimate knowledge of how to compete in this space, not to mention the technical and labeling challenges presented.

Sugar Substitute But grains aside, one of the major issues for the bakery industry is sugar. Cakes, pies, cookies, brownies, and almost any other dessert you can name are generally made with large amounts of sugar.

For the health conscious consumers, particularly those with diabetes, sugar is taboo. But for those who have a sweet tooth there are artificial sweeteners. There

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are four main types of sugar substitutes, and although these alternatives are sweet and sometimes even derived from sugar, they are not metabolised by the body in the same way that sugar is metabolised.

The most common artificial sweetener for popular no-sugar baked goods is sucralose, which is commonly sold under the brand name Splenda. Bakers like this alternative because the granulated version can be used in a 1:1 ratio with regular sugar. In other words, if you would normally use one cup of sugar to bake a cake, you can use one cup of Splenda instead.

One must remember that substituting artificial sweeteners for sugar does not always work for dough or anything that has to rise, and it may change the texture of whatever you are making. Sometimes, the choice of sweetener you use affects the length of baking time needed, so baking with artificial sweeteners can be a challenge. Today, there is a wide range of sugar free Indian mithais, cakes, chocolates, cookies, muffins, honey and more. What is more, even sugar free chocolates are now available, in India. 

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Sweet Future for

Chocolates

The global chocolate market is estimated to be around $85 billion. It is forecasted that the Indian chocolate market will reach $3.2 billion revenues by 2018, primarily due to increasing gifting culture in the country and increase in the income bracket which will fuel the demand for chocolate products in India.

Chocolates, which more than two decades ago were believed to be kids’ preferences in India, are now being consumed by kids, teenagers, and adults. According to Confederation of Indian Industry (CII), chocolate market in India (currently 20,000 tonnes) is growing at the rate of 22 percent annually. This has prompted many international brands to venture into India and several small entrepreneurs to enter the Indian chocolate industry. Ashok Malkani takes a look at the Indian chocolate industry and finds that, despite several challenges, it is set to register impressive growth, particularly in the premium and dark chocolate areas.

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ungry kya? Then have a chocolate. That seems to be the latest trend among certain segments of upwardly mobile young Indians to satiate hunger… and also sweet tooth. Chocolates are no longer just meant for kids. Adult consumers’ craving for luxury and premium chocolates is on the rise, across the country. To tap into the trend, manufacturers of premium chocolates have expanded their presence in premium stores of urban India. Interestingly, gourmet chocolate manufacturers including Japan’s luxury chocolate maker Royce also made a foray into India’s premium chocolate segment.

During the last couple of decades, the consumer preferences towards sweets in urban India are showing a gradual transition from traditional mithais to chocolates. Moreover, targeted promotional campaigns by chocolate companies over the last decade have encouraged the consumers to gift chocolates on festive occasions.

No wonder, the per capita consumption of chocolates in India has also grown tremendously from 40 gm in 2008 to 120 gm in 2013.

The Growth Story According to a recently published report by TechSci Research, ‘India Chocolate Market Forecast and Opportunities, 2019’, India’s chocolate market is forecast to grow at a CAGR of 18 percent in value terms, during 2014-19. Growing health consciousness is making urban consumers incline towards dark chocolates as they contain various health friendly ingredients and antioxidants. Further, the demand for white chocolates is expected to decline in comparison to dark and milk chocolates over the next five years.

There is more encouraging news for those contemplating on entering this field. According to the Associated Chambers of Commerce and Industry of India (ASSOCHAM), the Indian chocolate industry may surpass the Rs. 7,500-crore mark by 2015 with the help of growing consumption in the urban and semi-urban areas. During 2012, the Indian chocolate market, according to ASSOCHAM, was worth over Rs. 4500 crore.

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The Indian chocolate industry is registering a compound annual growth rate of 22 percent at present. The demand for chocolates in India has clocked about 35 percent rise as against last year, primarily in urban areas, due to the rising shift to chocolates from traditional mithais around the festive season.

Indian chocolate industry has registered a growth of 15 percent per annum from 2008 to 2012 and is projected to grow at an even higher rate in future. The industry has a positive outlook due to phenomenal growth in the confectionery industry, rising per capita income and gifting culture in the country.

According to ‘India Chocolate Market Forecast & Opportunities, 2018’, the per capita consumption of chocolates is increasing in the country which will continue to flourish the

market revenues. It is expected that Indian chocolate industry will be growing at the CAGR 23 percent by volume between the years 2013-2018 and reach at 3,41,609 tonnes. The dark chocolates are expected to account for the larger market share.

“Over the years, change in consumers’ preferences, eating habits and their global exposure have given a boost to the Indian chocolate industry,” pointed out MV Natarajan, Managing Director (chocolate) at Mars International India. “Chocolates are now considered a fun-to-eat snack rather than occasional luxuries and are important items in consumers’ grocery baskets,” he observed.

Reasons for Growth There are various reasons for the growth in chocolate consumption in India. Besides the increased disposable

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Darshit Shah

incomes in select pockets of urban India, growing global exposure of more Indians than before, more numbers of adult population’s craving for chocolates during the recent years, the use of chocolates of gift items is also an important reason for the growth in the consumption of chocolates in India.

“India has woken up to the fad of chocolate being considered as a gift proposition,” asserted Deepa D’Souza, Business Support Manager— Bakeries and Food Services at General Mills India. “Given the importance that gifting has in Indian culture, especially during seasonal festivities, it is not surprising that chocolate gifting is a significant market,” she observed. inThe retail revolution has also given a fillip to the chocolate consumption in India. Spencer’s Retail’s President & CEO, Mohit Kampani said that almost 20 percent of chocolate sales of the retailer came from adult chocoholics.

“Adult chocolate consumption in India is getting a fillip from modern retail. A recent Nielsen report shows chocolate sold through modern retail

BAKERY REVIEW has outpaced that of general trade,” he informed.

The convenience of having chocolates anytime anywhere, has also contributed to their growth in popularity and consumption in the new-age urban India where time is at a paucity for many more people than it was say ten years ago. The ready availability of chocolates across a variety of stores has also perhaps led to its growth in consumption. The disturbing incidences of adulteration in traditional sweets have also perhaps induced many people switch over their

consider chocolate assortment boxes to be premium and to be more hygienic and longer-lasting than traditional Indian sweets. This mindset has contributed to increased sales as the popularity of seasonal gifting of chocolate, particularly during Diwali, has grown in recent years,” Deepa elaborated.

“Attracted by the country’s growing appetite for chocolates and increasing sales in the premium segment, various international chocolate manufacturers like Mars, Patchi, Hershey, Lindt and Fererro Rocher have forayed into

sweet preferences to chocolates.

India. Companies like Mars, Patchi and Hershey are even focusing on opening up brand-specific stores.” said Karan Chechi, Research Director with Tech Sci Research, a research based global management consulting firm.

Some of these players like Patchi and Lindt depend entirely on importing their products as they neither have a manufacturing facility nor have entered into any partnerships with domestic players.

Darshit Shah (from Premium Pralines), who introduced Leonidas Belgium Chocolates in India, said, “After hearing lot of people complain about their difficulty in getting fresh quality premium chocolates in India,

Premium Demand

Mohit Kampani

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The options for chocolates in today’s Indian market are much more varied than it was in the good old days when the chocolate choices were limited between Cardbury and Nestle. The demand for premium chocolates in today’s India is also a tempting reality for chocolate manufacturers.

“Consumers are trading up to luxury and premium chocolate, which has given an opportunity to international brands to enter the Indian market and increase their penetration by creating an affordable premium space for the aspirers. Many Indian consumers

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BAKERY REVIEW we decided to explore the luxury chocolate business. We found out this was a good sector where handsome profits could be made. Moreover, when we started out in 2008, there wasn’t too much competition and consumers were willing to pay a premium price for high-quality products.”

One of the early birds who realised the market for premium chocolates in India could be said to be Ferrero, which created a market for premium chocolates in India from scratch.

Ferrero entered India in 2004, when it set up a branch office in Chennai. At that time, India hardly had a market for premium chocolates that cost more than Rs 25.

Ferrero has garnered a six percent share of the Indian chocolate market in just a decade. More importantly, it is credited with developing the premium segment of chocolates in India. Devendra Chawla, CEO, Food Business, Food Bazaar, Future Group’s retail chain, informs that when Ferrero launched its Rocher chocolates, the only competing brand was Cadbury Celebrations, which was priced between Rs. 100 and Rs. 175 per box. “One has to give credit to them for launching their product at Rs. 300 (per box of 12 chocolates) and making it work even at such a steep price point,” he added.

So, how did Ferrero make it work?

The company rolled out Rocher chocolates nationwide in 2007 and followed this up with Kinder Joy, an egg-shaped chocolate which comes with a toy for children, and Tic Tac in 2009.

In October 2011, it started a factory at Baramati, in Maharashtra. The company invested Rs. 230 crore to set

Karan Chechi

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Deepa D’Souza

up the factory and later pumped in an additional Rs. 500 crore for expansion.

The factory makes one million Kinder Joy eggs and 20 million pallets of Tic Tac daily. Though the company still imports Rocher, it has made India its hub for Asia.

Luigi Oddone, the India Head of Ferrero, says Ferrero sensed as early as 2004 that there was a set of consumers in India who were willing to pay Rs. 300 for a box of chocolates. “We learnt that there is a space for premium products even in a country dominated by price-conscious consumers,” he proffered.

However, chocolates in India still remain an urban-centric product. More than 65 percent of the consumption of chocolates in the country occurs in the urban market. The manufacturers of chocolate products in India should make proactive and imaginative efforts to more effectively tap the huge unexplored rural market for chocolates.

Challenges and Opportunities Besides the challenge of tapping the rural market more comprehensively, the high cost of raw materials, high tariffs and custom duties are other challenges plaguing the Indian chocolate market.

The chocolate industry has a considerable growth potential in the country but the cost of milk powder and increasing packaging costs are areas of concern. One of the major challenges for the local manufacturers is the increasing cocoa prices in the country which is currently being imported and acts as a main raw material used for preparing chocolates by many leading players.

Moreover, the relative lack of education among chocolate consumers in India as compared to that of chocolate consumers in Belgium, Germany, Switzerland and many other western countries is also impeding the demand growth of quality chocolates in India, as still a majority of Indian consumers cannot discern the essential and subtle differences between a good chocolate product and a great chocolate product.

But despite all the challenges, the Indian chocolate industry is projected to grow and offer a wide variety of opportunities for the small entrepreneur. It has weathered economic recession well and is growing despite increased health-consciousness and calorie counting. Growth will be driven by population growth as well as expansion into new markets, product innovation and rising disposable income levels, leading to greater purchasing of premium offerings.

If the small entrepreneurs cannot make the huge investment in plant and machinery, required for manufacturing of chocolate products on a national scale, even having franchise for renowned companies can be an attractive option. “Depending upon the location, franchise owners should expect to breakeven within a year or two and have a well-settled business from thereon,” opined Shah while discussing about the franchisee options in Indian chocolate business. “In general, the initial investment would range from Rs.20 lakh to Rs. 50 lakh,” he added, while talking about the initial investment that could be required for franchisee operations in the chocolate industry. 

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French Patisserie Tradition Arrives in India

By Swarnendu Biswas

T

he newly opened (April 2014) Bread et More’s outlet at Vasant Vihar and the same brand’s outlet at GK-I, which was revamped in August 2013, are perhaps a few rare examples where one can find exquisite reflection of French patisserie tradition in the nation’s capital, where otherwise mediocrity in bakery production is still fairly rampant, or in fact, is the norm,

despite the advances in globalisation and the evolution of the Indian palate.

Bread et More chain of bakery cafes from the Kwality Group, a newly opened chain which till now has presence only in the capital but has ambitious expansion plans across the country, can be construed as an upgradation of the Kwality Group’s Bread & More chain. The yet unupgraded Bread &More outlets have their

presence across Delhi, Mumbai and Goa. There is one Bread & More outlet in Mumbai, and three Bread & More outlets in Goa. Besides, there is one Bread & More outlet at Punjabi Bagh, Delhi.

According to Rajeev Bhaskar Sahi, the CEO of Kwality Group, the company at present has one factory each in Mumbai and Delhi for meeting the production requirements of three of these seven bakery cafes, which represents the two brands of Bread & More, and Bread et More. The factory in Mumbai caters to the production for the Mumbai outlet and the factory in Delhi caters to the production for the Bread et More outlets of GK–I and Vasant Vihar in Delhi. “The production for the Goa’s three outlets, and for the Bread & More outlet at Punjabi Bagh in Delhi are done at the on premise only,” he stated.

Bread & More…and More I queried Sahi on the need to upgrade the 13-year-old established Bread & More brand (the first chain of Bread & More was opened in 2000, in Delhi), which is already characterised with high standards of quality in bakery and confectionary products. “The reason is very simple,

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BAKERY REVIEW indeed. We upgraded because there has been a persistent need for world class bakery and confectionery products in select pockets of urban India, products whose quality can easily simulate the quality of top patisseries in Europe,” he explained.

Sahi opined that the latent demand for such European quality bakery and confectionery products had been there in select pockets of urban India, especially in big cities of India, for quite some time, “though there was almost no option except for the few and far between bakeries in five-star hotels to cater to this latent demand, till the recent past.” However, there is no denying the fact that during the recent few years such a demand has gathered momentum.

This increase in demand for quality bakery products in urban India can be attributed to the spread of the forces of

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globalisation in the upwardly mobile twenty-first century urban India through Internet, satellite television and outbound travel. Especially the exposure gained through foreign travels has made more and more Indians discern the difference between the international quality of F&B products and ordinary run-ofthe-mill local products.

This trend is very much valid for the bakery and confectionery products too.

“We found that there was a great demand for high quality authentic bakery and confectionery products among the well travelled and discerning Indians, who want to enjoy the same quality of food & beverage experiences in India, which they had enjoyed in their foreign tours.

Our impressive product range at Bread et More caters to these international tastes, and we have used the optimum quality of raw materials and state-of-the-art technology as steps towards fruition of

this objective,” observed Divij Lamba, Director, Kwality Group.

The location of the Vasant Vihar outlet, which happens to be in close proximity to the embassies, has also perhaps contributed to its demand among the discerning crowd. However, it is not only the foreigners from embassies who frequent this outlet characterised by chic and minimalist décor, with an outdoor seating option. “Not only the expatriate crowd but also many Indians are seen frequenting our Vasant Vihar outlet to satiate their discerning tastes for European quality bakery products,” informed Sahi.

A Host of Temptations At the two Bread et More outlets one can indulge in a host of delights which include exotic cakes, elegant pastries, stone-baked artisan breads, indulgent chocolates, melt-in-yourmouth macarons, delightful cupcakes, scrumptious savouries and much more…And all the products showcased at these Bread et More outlets are hand made. “Maintaining standardization of

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impeccable quality in artisan creations is quite a challenge, but thankfully we have been able to overcome this challenge through our continual adherence to quality,” averred Sahi.

Mille feuille, the heavenly multilayered pastry filled with custard, is one of the highlights of the offerings at Bread et More. “Here we call it Napolean as this pastry with a plethora of delightful layers was the favourite of the emperor Napolean,” asserted Sahil Mehta — Assistant Vice President, Kwality Restaurant & Ice Cream Co. The Swiss Chocolate Truffle, Choco Oreo Cheesecake, and Rococo Chocolate — a dessert made with creamy chocolate and crunchy praline — which makes it a chocolate lover’s delight, are few of the many other out of the ordinary indulgences that the Bread et More bakery cafés have to offer. Savouring the fluffy croissants and traditional quiches with coffee at the evening at the Vasant Vihar outlet can help one forget the tensions of spending a busy day at work.

The ethereal macaroons at the Bread et More outlets come in ten flavours.

Bread et More outlets house 40 varieties of freshly baked artisan breads, which are being created from the stone ovens from Italy. The brown rice cookies and healthy cereal bars and mueslis of Bread et More reflect perfect amalgamation of health and taste.

According to Mehta, who has grown up in France and has been trained in a premier institute in France on the subtle nuances of bakery creations, “the quality of products at our Bread et More outlets can easily beat the bakery and confectionery products offered at most of the five-star properties in the country, and that too with much more affordability.” Mehta was trained at Ecole Lenôtre in Paris, which is regarded as one of the most internationally acclaimed training schools for the culinary arts. All the creations at the two Bread et More outlets reflect Mehta’s creativity and expertise, who leads a team of imaginative Pastry Chefs. Not surprisingly, there are the usual reasons behind such sustained adherence towards quality control.

The Recipe for Quality “The secret behind our top-notch quality at the two Bread et More outlets is our stance of no compromise regarding using

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of the best possible quality of ingredients available, usage of high quality equipments with 95 percent of them being imported, employing of authentic techniques, and application of innovative recipes that are at the same time rooted in the French bakery and patisserie traditions,” Mehta elaborated further. According to him, the baked creations at Bread et More outlets are presented as an ideal combination of tradition and innovation; embodying his own creative touches over the best of French bakery and patisserie traditions to suit the evolving Indian palate that has been increasingly embracing the best of global and local culinary facets.

The company imports Belgian chocolate, cream and butter from France, and uses coffee beans from Ethiopia for its exquisite creations at the two Bread et More outlets. No use of premixes, no use of artificial ingredients and no use of preservatives are also the reasons for the international quality of products at Bread et More outlets. “Investment in rigorous trials and R&D have contributed towards the premium quality of Bread et More creations,” proffered Sahi.

Expansion Needs Prudence Sahi expressed the Kwality Group’s enthusiasm about the expansion of the Bread et More chain across pan India and said that the group was very much open for franchising options. However, he maintained that adherence to the same stringent quality considerations of Bread et More would be absolutely necessary condition for the selection and operations

of the prospective franchisee. “Besides that, we would not expand unless we are sure about which size or model would be perfectly suitable for our next outlet, and this trend will influence our entire expansion process of the Bread et More chain,” he observed.

For example, the GK I outlet of Bread et More has no outdoor sitting option and there the guests can savour the delicacies while sitting indoors, whereas the Vasant Vihar outlet is a hybrid model with outdoor bakery café complementing a shop inside. “Which model and what size of the outlet is suitable while taking into account of the market conditions of the specific geographical area where we are thinking of expanding must be prudently ascertained before we undertake the expansion process,” Sahi elaborated further.

As I enjoyed some of the delicacies at the Vasant Vihar outlet of Bread et More, I became quite sure that the opening of some more of such quality bakery cafes in metropolitan India can easily dent the market of bakeries in five-star hotels across metrpolitan India, as then the connoisseurs of quality bakery products in those cities can get more choices to satiate their cravings. However, such stand-alone and chain outlets of the future must need to present their delicacies at markedly affordable rates than the bakeries housed in five-star hotels, for despite becoming increasingly quality conscious, even the affluent section of India would not mind being price conscious at the same time.

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BAKERY REVIEW

Apr-May ’14

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BAKERY REVIEW

Health and Taste, Inside

By Swarnendu Biswas

W

alnut may look like a fruit and is commonly classified as dry fruit, but it is scientifically speaking, an edible seed. It is a seed from any tree of the genus juglans. The walnut tree, which is also known as juglans, is a plant genus of the family Juglandaceae.

The use of walnuts by humankind dates back to 7000 BC, that is to the early years of human civilisation.

The two most common species of walnuts are the Persian or English Walnut and the Black Walnut. The English Walnut has its origins traced to Persia and the Black Walnut originated in the eastern regions of North America.

The Applications But these are all matters that mainly concern the students, scholars and the scientists. For us non erudite people, we are more concerned with the fact that being a seed doesn’t in any way compromise on the walnut’s taste. Walnut is enjoyed raw and can be introduced to a wide variety of dishes. Especially, in the bakery industry and in desserts the role of walnuts is fairly extensive.

As you crack the shell of a walnut you can find great health and taste in a single package. They are used in cakes, custards, muffins, ice creams, biscuits,

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pies and even in salads. Chocolate walnut cake and date walnut cake can be wonderful inclusions to any bakery.

Sprucing with walnuts can also add taste and health to the breads. Walnut oil too has role in the food & beverage industry. The light coloured walnut oil derived from dried Persian Walnuts has applications in salad dressings, pastas and many desserts. However, walnut oil is not advisable for cooking as high temperatures can destroy its antioxidants and other nutrients.

As walnuts have a large quantity of oil, they are susceptible to spoilage, and they shouldn’t be stored at room temperature. Storing walnuts at temperatures above 30 oC and at humidity above 70 percent could lead to high spoilage losses. However, they can be stored in refrigerator for months.

The ideal storage temperature of walnuts, for both industrial and home storage, varies between -3 to 0oC centigrade.

Worldwide, China is the largest producer of walnuts, followed by the US. However, the US happens to be the largest exporter of walnuts in the world.

The Amazing Nut The walnuts are not only great to taste but they are also spruced with nutrients.

Here it deserves a mention that about 100 gm of walnuts is endowed with 15.2 gm of protein, 65.2 gm of fat, and 6.7 gm of dietry fibre. The fats in walnuts are primarily polyunsaturated fatty acids (PUFA).

There are multiple health benefits of having walnuts in the diet. The walnuts are enriched with proteins, vitamins and omega 3 fatty acids. With a handful of walnuts one can almost get the daily requirement of omega 3 fatty acids.

Walnuts are spruced with more omega-3 fatty acids, especially alpha-linoleic acids, as compared to other nuts, which could make walnuts an important part of the diet for pregnant women.

As walnuts are rich in B-vitamins and antioxidants the intake of walnuts regularly prevents wrinkles and signs of ageing on the skin. The presence of biotin in walnuts helps strengthen the hair, helps reduce falling of hair, and also facilitates improving the hair growth to some extent. Walnuts can also be the hope for families without children as according to a study conducted by scientists of the University of California, eating walnuts daily may increase the sperm count among men and may also improve the sperm’s quality.

According to Diabetic Living India

Apr-May ’14

P R O D U C T

BAKERY REVIEW magazine, an ounce of walnut contains 2.5gm of omega 3 fats, 4gm of protein and 2gm of fibre. Thus walnut can be helpful in weight management as small quantities of walnuts can provide satiety.

Besides these, walnuts are rich source of manganese, magnesium, phosphorous and iron.

At the same time, walnuts are low in sodium content and are devoid of cholesterol. The regular intake of walnuts may prevent the occurrence of heart disease and lower the total blood cholesterol, enhance the good cholesterol and decrease the bad cholesterol. These health benefits make the intake of walnuts in today’s urban India, where lifestyle diseases are gaining more and more victims, not only advisable but also somewhat essential. The monounsaturated fatty acid in walnuts plays its role in protecting the heart.

What is more, walnuts are endowed with anti-inflammatory phytonutrients which help the circulatory system and blood vessels to perform optimally, thereby facilitating to keep the cardiovascular diseases at bay.

According to some scientists, daily intake of walnuts can keep the dementia away from brain. As per the findings of a study, the presence of vitamin E and flavanoids in walnuts facilitated in decimating harmful free radical chemicals which are the causes of dementia. Walnuts can also facilitate preventing and also tackling metabolic disorders and cancer.

According to a scholar, several animal studies have shown that having walnuts in their diet slows or prevents the growth of breast and prostrate cancers. A recent research from the School of Medicine at The University of Texas Health Science Center at San Antonio has indicated that prostrate cancer can be prevented through eating a modest quantity of walnuts.

Daily intake of walnuts in diet can prevent these deadly diseases from threatening many lives, a fact which the Indian walnut manufacturing industry must promote on a proactive basis. As walnuts are abundant in omega-3-fatty acids, natural phytosterols and antioxidants, they are ideal food to prevent breast cancer.

Besides all these health benefits provided or facilitated by this magic nut, omega 3 fats in walnuts can contribute towards improving the bone health by decreasing the breakdown of bones.

Walnuts in India According to APEDA (Agricultural & Processed Food Products Export Development Authority), the Indian walnuts are categorised into four categories, which are paper-shelled, thin-shelled, medium-shelled and hardshelled. Walnuts in India are primarily grown in Jammu & Kashmir, Himachal

Pradesh, Uttraranchal and Arunachal Pradesh. Among the states, Jammu & Kashmir has the largest share of the country’s walnut production, accounting for more than 90 percent of the country’s production of walnuts.

According to APEDA, India had an annual production of 284.4 thousand MT of walnuts during 2011-12. The same body has noted that the country has exported 5,295.47 MT of walnuts to the world for the worth of Rs.199.80 crores during the year 2012-13. The major importing countries of walnut from India are United Kingdom, Egypt, the Netherlands, Germany, and the United States.

Walnuts in Bakeries Due to their many health benefits walnuts are getting popular across the country, especially among the health conscious young Indians, and becoming a part of their diet. With the trend of healthy eating gaining momentum across the Indian bakery industry, the presence of walnuts in baked creations is expected to increase in the near future, across bakeries and bakery cafes in India. One can say that applications of walnuts in bakery recipes can be an important reflection of the health quotient of bakeries.

Of course, there is also the need for more vigorous marketing of the several health benefits of walnuts by the walnut manufacturers, distributors and retailers in the country. This would help to enhance the rate of this magic dry fruit’s popularity across the Indian bakery industry. 

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P R O D U C T

P R E V I E W

THE RIGHT MUFFIN MIX

Calpro Food Essentials Pvt. Ltd. is a leading provider of premium bakery ingredients, services and technologies to the Indian baking industry. The company imports, manufactures and distributes ingredients, and provides services like product development and training.

Calpro offers a very wide range of products including bread flours, eggless cake flours, fruit and non-fruit fillings, glazes, etc. Besides that Calpro also does customised solutions for specific needs for the bakery industry.

One of the important products of Calpro Food Essentials Pvt. Ltd. is the American Muffin Mix. The American Muffin Mix can give very moist, high volume, flavourful, ‘melt in the mouth’ kind of muffins and pound cakes. It can facilitate in providing great taste, structure, yield and enduring shelf life to the baked products. The product is available in vanilla and chocolate flavours.

Calpro Food Essentials Pvt. Ltd. info@calprofoods.com

BAKERY REVIEW

BAKING CASES

From graphic design to the final baking case Bendersitalia is one of the few companies that performs every phase internally.

Every single step is indeed internally placed by matched department, starting from the graphic design, by way of the cut of the reel and the print, the cutting, and finally the shaping; following tested procedures under a continuous and strict control.

Bendersindia sales@bendersindia.in

MULTI-PURPOSE PASTRY MAT

FoglioChef - the 100 percent food-grade SL70 silicone multipurpose pastry mat withstands high and low temperatures ( + 260 C and - 60 C ), adheres perfectly to the work surface, is non-sticky, hygienic and easy to clean. The concentric circles and cm / inch scale marked on its surface will help you roll out

pastry and dough to precisely the right size. FoglioChef can be used in any type of oven, is dishwasher safe and can be rolled up again after use and also could be stowed at a small place.

The New India Electric & Trading Co. nietco@hotmail.com

NUT FREE AND SUGAR FREE DELIGHTS

Brown Bite‘s Nut Free Chocolate provides quality chocolates which are safe for those people who are having any nut or peanut allergy. People with nut allergies and non-allergic chocoholics alike are expected to enjoy these chocolates. The company’s Sugar Free Chocolate is ideal for people who are diabetic or those who are simply watching

their sugar intake. However, at the same time there is no compromise on its taste. These chocolates taste just as good as Brown Bite’s other chocolate creations.

Brown Bite info@brownbitechocolates.com

The information published in this section is as per the details furnished by the respective manufacturer/distributor.

In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.

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Apr-May ’14

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I N T E R V I E W

BAKERY REVIEW

Working with Passion

By Sharmila Chand Simplicity in life is his core value and attainment of success is his motto. Sanatan Das, the Pastry Chef of Sheraton Bangalore Hotel at Brigade Gateway was born and brought up in the Medinapur district of the state of West Bengal.

From childhood he had nurtured great interest in aesthetics. “In the hotel industry, I began my career from The Krishna Oberoi, Hyderabad, in 1998,” he reminisced.

After a two year tenure with the hotel, he moved to Trident, Chennai. This was followed by tenure with The Leela Palace Bangalore, where he joined as part of the pre-opening team. At The Leela Palace Bangalore he got the opportunity to enhance his expertise in chocolate.

Subsequently, he got to work with other reputed hospitality brands which included names like Park Hyatt Goa Resort and Spa. Regarding his present tenure he informed that “as per the board members, my expertise at Sheraton Bangalore Hotel at Brigade Gateway has made a vast improvement in food presentation, and its quality and variety.” The excerpts of the interview follow:

What is the current trend in the Indian bakery industry?

In the past Chefs struggled to make the consumers aware about different continental deserts but now more people than ever before are attracted towards exotic bakery and confectionary. Bakery and confectionary industry is gathering momentum in India and we are trying to fulfill the demand of people.

items?

Some of them are the Swish Carrot Cake, Glazed Almond Cake, Biscotti, Granola Bar and traditional Black Forest.

How did you become a Pastry Chef? Was it by design or default?

I was keenly interested in bakery and confectionary even when I began my career. The curiosity of how a bakery or confectionery product was born, who made it, why he/she thought about it, was and is still inside me. That eagerness and desire to know about bakery and confectionery with collaboration of my hard work and dedication made me a Pastry Chef.

What about the health quotient?

How do you take care of that aspect?

Bakery breakfast items like croissant, muffin, doughnut, oats meal, granola, etc. are considered as good diet in this increasingly health conscious age. Our recipes are made in such a manner that they score high in nutrition.

If a person is suffering from diabetes we offer them sugar free dessert, if a person is allergic with gluten and they want to have bread, we offer them totally gluten-free bread. These are some steps which we have taken to make our products suit the needs of health conscious guests.

Who are your idols, that is who all have inspired you?

They of course include Chef Roland from Switzerland who gave me keen knowledge about chocolates and desserts and Chef David from France who taught me the art of sugar. I call them my Godfathers who inspired me to do good work in my field.

What are your hot selling bakery

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What are the demands of working in the bakery industry?

Innovation & creativity, dedication and devotion, loyalty and honesty are in great demand in the bakery industry.

What is your favourite tool and why it is so?

I consider my brain as my best tool for it creates the idea. The molds for sugar art, sugar pump, carver, etc. are also my favourite tools. They help me to give better finishing in sugar art, which I regularly do.

What are the challenges a Bakery Chef has to face in his/her job?

Please name three of them One of the challenges is to decipher the current trends and interests of people and satisfying them. Starting bakery operations in a new property is also a challenge as is getting the right tools and ingredients.

What do you like about your job?

In this job there is innovation, creation, hard work and professionalism.

These are the factors which I like in my job.

What is your strength as a Pastry Chef?

My talent and my cooperative staff are my strengths.

What is your working philosophy?

My work philosophy is that don’t just work but add big portion and flavour of passion into your work. My mantra of success is not just working but working with passion.

How do you like to de-stress?

For me my work is my pleasure.

What are your dreams?

My dream is to become a better Pastry Chef and acquire vast knowledge in the realm of bakery and confectionery.

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