We add flavour to your business.
Whether you are a restaurant, a fast food outlet, a catering service or a bakery serving cuisines from around the world, choose from our range of quality products and get the taste of success.
MAYONNAISE
Eggless Mayonnaise (Premium) • Eggless Mayonnaise (Chef’s choice) • Bake Stable Mayonnaise • Low Fat Mayonnaise • Mint Mayonnaise • Pepper Mayonnaise Tandoori Spread
KETCHUP, SAUCES & DIPS
Tomato Ketchup • Tomato Ketchup (Professional) • Tomato Ketchup (Chef’s Choice) • Salsa • Garlic Chilli Spread Sweet Chilli Sauce • Barbeque Sauce • Relish • Tomato Chilli Sauce • Tomato Imli Sauce • Schezwan Sauce
PIZZA & PASTA SAUCES
MUSTARDS
English Mustard • Mustard Sauce • American Mustard
GRAVIES
Makhani Gravy • Schezwan Gravy • Tandoori Gravy
FRUIT & CHOCOLATE TOPPINGS
Chocolate Topping • Chocolate Fudge • Strawberry Fruit Syrup • Mango Fruit Syrup • Black Currant Fruit Syrup • Caramel Topping • Butterscotch Topping
GANACHE, FILLINGS & ICINGS
Pizza Topping • Pasta & Pizza Sauce • White Pasta Sauce • Authentic Pizza Sauce
Chocolate Icing • White Icing • Caramel Filling Chocolate Filling • Strawberry Filling • Custard Filling • Mango Filling • Choco Bar Dip
SALAD DRESSINGS & EMULSIONS
SUGAR BASED SYRUPS
Chill Cheese Blend • Thousand Island Dressing • Chipotle Dressing • Ranch Dressing • Cheese & Jalapeno Dressing Caesar Dressing • White Cheese Dressing • Honey Mustard Dressing • Vinaigrette Dressing
Sugar Syrup • Blue Curacao Flavoured Syrup • Grenadine Flavoured Syrup • Mint Flavoured Syrup • Pinacolada Flavoured Syrup • Rum Flavoured Syrup • Spice Syrup • Hazelnut Flavoured Syrup • Cinnamon Flavoured Syrup • Irish Crème Flavoured Syrup
For business enquiries contact: VEEBA FOOD SERVICES PRIVATE LIMITED. House No. 2 (GF), Lane 1, Westend Marg, Saidulajab, MB Road, New Delhi 110030 T: +9198 11 43312222 | M: +91 9815900284, 9167395789Hammer | www.veeba.in Food & Beverage Business Review
Dec-Jan ’17
Feb-March ’17
1
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 Abhishek Singh Rathore Production Assistant
Mamta Sharma
Advertising Sales
Delhi: Debabrata Nath, Sumesh Sharma Director Sales
Sanjay Anand Mobile: +91 9811136837 Director Operations
Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi:
Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486 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: info@hammer.co.in © 2017 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, 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.
The rolls are indeed on a roll in the Indian food services industry. And as handmade rotis and parathas are often integral part of their presentation, the Indian bakery industry also cannot ignore the influence of rolls on the diversified street food eating habits of urban India. These delicious and convenient street food, which come spruced with vegetarian or non-vegetarian fillings, can satiate the palate as well as the appetite without spending much time. It is about time more and more of bakeries in the country also have more of street food type rolls, while at the same time maintaining the health quotient. I am sure this endeavour would be appreciated by their consumers. In the Cover Story, we have talked at length about some of the rolls which are enjoying enduring popularity in the Indian QSR segment. This we hope can be an interesting read. With the impressive growth of the Indian bakery industry, and also due to the evolution of consumer preferences, the role of bakery ingredients in the country’s bakery production is expected to become more crucial. This in turn is expected to induce a slew of enterprising entrepreneurs who could cash in on the growing demand in the industry for quality ingredients. In the Business Story, we have talked about some of the essential bakery ingredients and also about the trend towards growing importance of bakery ingredients in the Indian bakery industry. The role of breads has continued from pre-history to post-modernity. It was consumed by our Neolithic ancestors, and it is expected to gain more currency and even diversity in this fast-paced age. There is every chance that from an affordable breakfast and snacking options among urban Indians, bread has the potential to become an integral part of our lunch and dinner in the near future. However, how to garner health from our bread intake needs some introspection. Our Industry section probes this issue with sincerity. The interesting applications of the delicious and extremely nutritious guava in the bakery and confectionery industry can also interest many of our readers as is the exploration of the impressive market of pizzas in India, which seems buoyant and brimming with potential. The need for localisation of pizza offerings to cater to India’s diversified regional taste profiles is also being pointed out. These and other interesting features in this issue are complemented by the rich information base of our News and Event sections. I am hereby signing off with the hope that our efforts would be able to keep our esteemed readers engrossed between the covers of this issue.
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.
2
Feb-March ’17
i n s i d e
18 COVER STORY
Rocking Rolls
24 BUSINESS
The Growing Role of Bakery Ingredients
28 INDUSTRY
Enriched Breads
32 HEALTH
Homemade Chocolates: Points to Ponder
34 PRODUCT
Feb-March ’17
Super Fruit for Bakeries
departments 04
Event
10
News Scan
16
Focus
38
Condiment
40
Product Preview
44
Interview
3
e v e n t
bakery revie w
An Event of Immense Significance
A
AHAR – The International Food & Hospitality Fair, took place at its regular venue of Pragati Maidan, New Delhi. AAHAR 2017 happened to be the 32nd edition of AAHAR, which is regarded as the largest fair in the food & beverage and the hospitality sectors in India. The mega show for the food & beverage and hospitality industry took place during 7 th-11 th March 2017, during 10.00 am to 6.00 pm. The show has grown by leaps & bounds during the recent years and is today regarded as a well-known destination for global vendors and sourcing professionals from the food & beverage and hospitality industry. With the food industry in India, currently valued at 39.71 billion USD, and is expected to grow at a CAGR of 11 percent to 65.4 billion USD by 2018, the potential for AAHAR is only expected to get bigger in the near future. The event was meant exclusively for the business visitors during 10.00 am6.00 pm on its first four days, and during 10 am-2pm on11th March. The event was open for the business visitors and as well as for the general public during 2.00 pm- 6.00 pm, on 11th March that is on the last day of the event. The event was being organised by the India Trade Promotion Organisation, the premier trade promotion body of the Government of India. The event was supported by the Ministry of Food Processing Industries (Govt. of India) and Agricultural & Processed Food Products Export Development Authority (APEDA). The associates for the event were All India Food Processors Association (AIFPA), Association of Resource Companies for the Hospitality Industry of India (ARCHII), Food and Hospitality Support Association of India (FHSAI), Forum of Indian Food Importers (FIFI),
4
and Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI). AAHAR 2017 was demarcated into two concurrent exhibitions. ‘Hospitality India’ covered hotel & restaurant equipment and supplies and ‘Food India’ covered food, processed food & beverage products. AAHAR 2017, like its earlier editions, did have an exhaustive list of products on display. They included fresh produce & dairy products; chocolate; desserts; bakery products & ingredients; organic & health products; frozen, canned & processed food; meat; poultry; sea food; cheese and fine specialty food; snacks; food additives and preservatives; coffee; tea; syrups; juices; energy drinks; other nonalcoholic beverages; alcoholic beverages, bakery & confectionery equipment; food preparation equipment & supplies; food processing & packaging equipment; refrigeration / chillers / freezers; tableware & glassware products; bar equipment & supplies; storage units; kitchen support equipment; housekeeping products & supplies; laundry & cleaning equipment; linen; furnishings; textiles; fabrics & apparels; bathroom fittings & fixtures; lighting solutions; cooling solutions; fitness & spa equipment; safety & security solutions; in-room technology and entertainment; hospitality support IT solutions; furniture & interiors; carts and trolleys among others. Besides facilitating business, Aahar
2017 also provided an effective platform of great opportunity for the global food & beverage and hospitality industry to disseminate/gather relevant information and gauge ongoing and future trends, which can greatly benefit many participants at the fair. The mega event came across as an ideal platform for importers, overseas trade delegations and Indian players in the food & beverage and hospitality realm, and also for policy makers and media personnel to exchange knowledge and information. The event attracted a large number of business visitors. The prominent among them was a 150 member delegation from China and a 45 member delegation from Tamil Nadu. AAHAR 2017 attracted over 900 exhibitors from India, including foreign participants from18 foreign countries. The foreign exhibitors at the fair were from USA, China, Canada, Germany, Italy, Switzerland, Russia, Poland, Turkey, Bulgaria, Spain, Oman, Korea, Sweden, Thailand, UAE, Peru and Lebanon. The event attracted more than 50,000 visitors on the first three days of the show itself. Over the five days of the event, AAHAR 2017 attracted 70,000 visitors. According to ITPO officials, about 90 percent of the participants at the fair had shown interest in participating in AAHAR 2018. Here it deserves a mention that the 2016 edition of AAHAR, which was spread across approximately 60,000 sq.m, attracted 1034 exhibitors including foreign participants from 23 countries. The foreign exhibitors at AAHAR 2016 were from USA, Canada, Spain, Germany, Ireland, Italy, Poland, UK, Norway, Turkey, New Zealand, Peru, China, Indonesia, Korea, Thailand, Japan, Pakistan, Kyrgyz Republic, Sri Lanka, Bhutan, Nepal & Taiwan. AAHAR 2016 attracted 57,000 visitors. AAHAR 2017 concluded with the distribution of awards for excellence in four categories, which were food and processed food, hospitality and decor solutions, F&B equipment, and new and n young entrepreneurs.
Feb-March ’17
Feb-March ’17
5
e v e n t
bakery revie w
TRAFS 2017:
One Stop Shop for Hotel / Food Service Solutions Thailand’s biggest international hospitality/food service show is set to bring in to one platform 150 exhibitors and more than 20,000 target buyers from 50+ countries
C
ontinuing its tradition of offering hotels and food service providers a one stop shop for sourcing new food and drink equipment/ingredients and hotel supplies, the Thailand Retail, Food & Hospitality Services (TRAFS) 2017 is now set to roll out its 11th edition over a period of four days, starting on 13th July. Over 150 exhibitors representing a comprehensive range of products from more than 500 brands are expected to participate at the forthcoming show to be held at Bangkok International Trade & Exhibition Centre (BITEC) in Thailand, during 13th-16th July. As many as 20,000 buyers/decision
6
makers from almost 50 countries are expected to visit the four day event, said Kavin Kittiboonya, Managing Director of Kavin Intertrade Co., Ltd. which organises TRAFS 2017. TRAFS 2017 will also house four country pavilions from Japan, Korea, Taiwan and China to help exhibitors find potential distributors to serve
the booming tourist and food service businesses in Thailand and the neighbouring regions, Kavin said. At this international hospitality/food service show, visitors and buyers can expect to see a comprehensive product range embodying latest technologies from hotel/food equipment and supplies, chilling and freezing equipment, cleaning equipment and supplies, food packaging, tableware / kitchen utensils, mattresses and linens, vehicles/golf carts, coffee, bakery and ice-cream equipment, ingredients and supplies, meat and poultry/seafood, food ingredients, dairy products/cheese, wine/beer/liquor,information system, and signage/LED display, etc. Besides products, visitors can also expect to see at the event comprehensive activities from hospitality professionals, i.e. food and bakery competitions, master classes on food and bakery by renowned Chefs, seminars from front office managers, and human resource personnel. What is more, alongside TRAFS 2017, two big events are also being organised by Kavin Intertrade. These two events are —Thailand Franchise & Business Opportunities (13th edition), the biggest franchise show in ASEAN; and ASEAN Retail 2017 (2nd edition), an international show on retail equipment and supplies. “This is a unique opportunity for buyers/decision makers to visit three big events in one place, at one time,” Kavin pointed out. (Contact: Mr. Pipat at pipat.kavin@ gmail.com Website: www.thailandhoreca.com) n
Feb-March ’17
Feb-March ’17
7
e v e n t
bakery revie w
Pop-up Culinary Show Packs a Punch
W
ith a view to keep the pleasure of cooking alive, and sharing their secrets to create sumptuous delicacies, the founders of Troublesome Duo — Chef Neha Lakhani and Chef Ashay Dhopatkar — recently organised a popup show in Mumbai. The pop-up show, organised in association with Elle & Vire , La - Med and Chandon, led to the presentation of an 11 course vegetarian and nonvegetarian menu, including whipped
cauliflowers with candied walnuts, pistachio crumb with dishes like truffled mousseline, BBQ Pearls’ Charcoal Tagliatelle, pressed confit chicken, baked red mullet with pickled cucumberscales, and coffin lemon sauce made using Elle & Vire cream and gourmet butter. Chef Ashay and Chef Neha of the Troublesome Duo believe that the ingredient is the true star of every dish. Chef Neha is the Chef Patissiere and brings with her all the knowledge and skills from the Le Cordon Bleu in Canada and the experience
8
gathered while working alongside some of the top Pastry Chefs in the world. She is now the Pastry Chef and CoFounder of the Troublesome Duo. Chef Ashay, on the other hand, heads the Savoury Bit as the Chef De Cuisine. An MBA graduate from the University of Wales, Chef Ashay has spent the last 10 years working alongside some of the finest Michelinstarred Chefs in Britain. After successfully heading the ‘Le bistro du parc’ and the ‘A Ta Maison’ restaurants in New Delhi, Chef Ashay partnered with Chef Neha Lakhani to create the Troublesome Duo. Besides their consultation assignments, the duo believes in keeping the pleasure of cooking alive. And they do this by doing pop-ups and culinary workshops across the country. The recently held pop-up show in Mumbai ended with some fantastic desserts like the chocolate mousse Magnum Bar and the deconstructed n Banoffee pie.
EVENTS’ CALENDER HOTELEX 2017 28-31 March 2017 Shanghai New International Exhibition Center, Shanghai, China www.hotelex.cn/ Food and Hotel Vietnam 25-27 April 2017 Saigon Exhibition and Convention Center Ho Chi Minh City, Vietnam www.foodnhotelvietnam.com Tuttofood 2017 8-11 May 2017, Fieramilano, Italy www.tuttofood.it HOFEX 2017 8 - 11 May 2017 Hong Kong Convention and Exhibition Centre Hongkong, China www.hofex.com Bakery China 10-13 May 2017 Shanghai New International Exhibition Centre Shanghai,China www.bakerychina.com SIAL China 2017 17-19 May 2017 Shanghai New International Exhibition Centre Shanghai,China www.sialchina.com NRA Show 2017 20-23 May 2017 McCormick Place, Chicago, USA www.show.restaurant.org/ Thaifex- World of Food Asia 2017 31 May- 4 June 2017 Impact Challenger & Exhibition Centre Bangkok, Thailand www.worldoffoodasia.com The Bakery World Expo 15-17 June 2017 Bombay Exhibition Centre, Mumbai, India www.thebakeryworldexpo.com Heimtextil India 20-22 June 2017 Pragati Maidan, New Delhi, India www.heimtextil-india.in.messefrankfurt.com Ambiente India 2017 20-22 June 2017 Pragati Maidan, New Delhi, India www.ambiente-india.in/ Bakers Technology Fair 7-9 July 2017 CODISSIA Trade Fair Complex, Coimbatore, Tamil Nadu, India www.bakerstechnologyfair.com
Feb-March ’17
Feb-March ’17
9
NE W S
S C A N
bakery revie w
Pristine Introduces ‘All Natural’ Red Velvet Cake Mix Mumbai-based Pristine, the Bakery Specialist, has introduced a red velvet cake mix made from beetroot extracts, thereby offering bakers a naturally made red colour to work with. Artificial food colouring is linked to various health risks including ADHD (attention-deficit/hyperactivity disorder), cancer, chromosomal damage, asthma, and migraines. “Pristine uses naturally made red colour, which has no disadvantages on health. This natural beetroot colour is permitted by FSSAI (Food Safety and Standards Authority of India) regulations. Pristine takes advantage of the incredibly healthy properties of beetroot and makes the product beneficial for the consumers,” an official statement said. The ‘Super Veg Red Velvet Cake’ mix introduced by Pristine is 100 percent natural, which is made from
beetroot extracts. A red velvet cake mix offers a perfect base for bakers to work on and create their masterpieces. “We are introducing an exclusively organic, natural coloured Super Veg Red Velvet Cake mix and intend to give the consumers a healthier option,” said Maloy Chakravorthy, General Manager, Sales & Maloy Chakravorthy Marketing, Pristine, the Bakery Specialist. “The premium ingredients used in this cake mix gives you an outstanding free flowing batter. This results in a sponge which has great volume and a delicious taste and flavour. Premix results into a soft and moist cake with a rich texture. It has excellent short-bite with a good mouth feel,” the statement added.
Worldmark Now Has Food Capital Worldmark at New Delhi’s Aerocity, a project of one of India’s leading commercial real estate companies, Bharti Realty Limited, is a new business destination in town. It is fast emerging as the leisure and food hub in the National Capital Region because of its strategic location which is close to Gurgaon, South and West Delhi. The mammoth 1.5-million sq. ft. space, designed around the principle of dining and shopping at leisure, can also cater to over one lakh travellers who use the Delhi airport every day. Worldmark, a LEED Platinum rated space with a neighbourhood of 14 top of the line hotels, is divided into three buildings — Worldmark 1, 2 and 3. Worldmark 1 comprises the Food Capital, which is India’s biggest food court. Currently, it operates about 16 popular food outlets such as Bikanerwala, Giani’s, Karim’s – Delhi6, Chicago Pizza , Subway, Keventers, Khan chacha, Street Foods by Punjab Grill, Biryani Blues, Oh so stoned!,
10
Wow Momo, Asia Seven Express, Dolce Gelato, Go Gourmet, Chai Garam and Café Huddle. Besides, Cafe Delhi Heights — a popular world cuisine restaurant — is already functional at Worldmark 3. Also, Epicuria, a consortium of popular restaurants, is also set to open its doors in Worldmark 1, in the coming months. Worldmark 2 offers efficient workspaces featuring floor to ceiling height of over 11 feet and very high lobby areas, meaning airier and
comfortable rooms. Over 70 percent of office tenants at Worldmark are companies with international presence. Many of them could be the guests at Food Capital. Worldmark 3 has Central, which is a high-street fashion outlet having 500 brands. Here it deserves a mention that Bharti Realty Limited is a young real-estate company with expanding interests in retail, office and residential properties.
Feb-March ’17
Feb-March ’17
11
NE W S
S C A N
bakery revie w
Academy of Pastry Arts Opens Centre in Bangalore In a bid to tap into the country’s southern market, Academy of Pastry Arts, an international pastry school offering training to the aspirational young Pastry Chefs, has opened its doors to the people of Bangalore. This 17000 sq.ft. centre is the academy’s second branch in India, with the first one being in Delhi. “We are excited to unveil our new centre to the technologically advanced city of Bangalore, making it our second centre in India. Bangalore, with its IT enabled culture and experimental crowd, has a demand for cutting-edge culinary school for budding patisserie and food enthusiasts to hone their skills in a professional environment,” said Chef Niklesh Sharma, Founder-Director and Executive Pastry Chef, Academy of Pastry Arts. “South India deserves an international pastry school as most of the Executive Pastry Chefs and pastry instructors still go to either to our Malaysia or Delhi centre for enhancing their skills and knowledge. Our academy in Bangalore will help bridge this gap; acting as an enabler for the patisserie industry to thrive,” Chef Niklesh said. The academy promises to hone specialised skills of
culinary art, with specialised faculty catering to the world-class requirements of the industry.
What Does the Academy of Pastry Arts Facilitate?
Best Pastry Chefs of the world to visit India regularly, providing skilled workshops. Organised and structural training for bakers, Pastry Chefs, chocolatiers, cake designers and ice cream makers. Bridging the gap between hotel industry's expectations and students’ level of expertise. Providing a platform for all Pastry Chefs in the country to learn and share. Bringing the international brands of raw materials and equipments to young Chefs. Presenting opportunities to the students to become a part of their professional community. Promoting continuous education courses for graduates, professionals, and food enthusiasts. Well-developed placement schemes and an alumni body to connect ex-students to the ideal vacant positions.
McDonald’s Launches Next-Generation Restaurant Fast-food chain McDonald’s is changing its restaurant format with the launch of its ‘next generation’ restaurants. The format which was introduced in the U.S. a few months ago has subsequently been unveiled in different parts of the world including in India, media reported. In a departure from the principle of self-service that has characterised McDonald’s restaurants across the globe, the ‘next generation’ McDonald’s restaurants will have table service and enhance customer experience through technology. In India, the first such store was launched on 9th March in Mumbai, Business Standard reported. Westlife Development, which runs McDonald’s restaurants in the west and south of India, plans to convert a quarter of McDonald’s 250 stores in the west and south of India to the new format, in the next three to four years. From digital kiosks for smooth ordering to digital menu display boards, free wi-fi for those wanting to be connected to the Internet to gaming zones and cell phone charging points, the new restaurants will offer consumers more convenience, Westlife Development said. “What we are staring at is the interplay of technology and fastfood. The format that we have in place is innovative and intended to make the experience of being at a McDonald’s restaurant more pleasurable,” Amit Jatia, Vice-Chairman, Westlife Development, was quoted as saying.
12
Feb-March ’17
Feb-March ’17
13
NE W S
S C A N
bakery revie w
Britannia Signs JV with Van Dyk Launches Chipita to sell ReadyWild Blueberry Juice to-Eat Croissants in India Britannia Industries Limited recently announced that it formed a joint venture with Greece’s cakes and confectionery major Chipita SA for the purpose of producing and selling ready-to-eat croissants in India. “We are pleased to inform you that the company has signed today a joint venture agreement with Chipita S A, a Greek company, for the purpose of developing, producing and selling ready-to-eat long life filled croissants and any other products as may be agreed between the parties through a joint venture company in India,” Britannia said on 27th March in its submission to the Secretary, BSE Limited and The Manager, Listing Department, National Stock Exchange of India Limited. The joint venture is named Britchip Foods Ltd. “Britannia will hold 60 percent and Chipita will hold 40 percent of the total share capital of the joint venture company (Agreed Equity Proportion),” Britannia added. The company said that the directors and board members shall be appointed by the companies in their ‘agreed equity proportion.’ “The parties have agreed that the formation of the joint venture company’s Board of Directors shall consist of a minimum of five and maximum of ten members. The parties shall have the right to appoint Directors in their agreed equity proportion,” Britannia said. The Chairman of the board shall be a director nominated by Britannia.
Canadian fruit juice company Van Dyk partnered with Oswal Organics in India to launch its ‘pure’ wild blueberry juice. “Custom labeled and packaged in a new 250ml glass bottle, Van Dyk shipped its first sea shipment to India in 2017. The product has cleared customs and FSSAI (Food Safety and Standards Authority of India) in March 2017,” Oswal Organics said in a statement. “After reading the health benefits of wild blueberries, I started looking for pure wild blueberry juice in India. To my surprise nothing all natural was available,” said Karan Jain, Founder – Oswal Organics Pvt. Ltd. “Wild blueberries are one of the most antioxidant-rich fruits. Van Dyk’s 100 percent pure wild blueberry juice is a delicious, convenient way to enjoy wild blueberries” Jain added. Van Dyk said the juice is made from only Canada Grade “A” Nova Scotian wild blueberries and it has no water, sugar or preservatives added. This naturally delicious juice provides health-conscious consumers with a versatile, convenient way to benefit from the remarkable health properties of wild blueberries, according to a statement. “Each 250 ml bottle of Van Dyk contains 500+wild blueberries. Their proprietary process delivers 667mg of polyphenols and 160mg of anthocyanins per serving,” the statement added. The product is currently available on Amazon India.
Carl's Jr. Opens New Outlet in Gurugram In line with its expansion spree in India, American burger chain Carl's Jr. recently announced the opening of a new outlet in Gurugram, thereby adding to its existing portfolio of restaurants in Saket, Pacific Mall and Mall of India (Noida). The restaurant, operated by Cybiz BrightStar Restaurants Private Limited, which is owned by CybizCorp, has new items to the menu such as chargrilled chicken patties, all white meat chicken breasts, and mutton burgers. The addition of the new restaurant is a part of the company’s master franchise agreement in Northern and Western India, between Cybiz and CKE Restaurants Holdings, Inc., ('CKE'), which is a parent company of Carl’s Jr. and Hardee’s, to bring 100 restaurants to India over the next decade. “We are excited to continue expanding in India with the opening of a new restaurant at one of India’s most prime locations," said Brad Sommer, VP, Franchise Operations & Development at CKE.
14
Feb-March ’17
“Please be informed that potassium bromate are not used as a flour treatment agent in the Europe Union - IREKS products are therefore not affected” Euro Foods Pvt Ltd Euro Foods Pvt. Ltd. is a leading importer and distributor of European food stuff. The company has 25 years of experience in the business of food & beverage products and solutions supplies. In 2007 SAFCO International Gen Trading started the Indian arm of its company called EUROFOODS in India. Euro Foods has been marketing the German bread premix brand named IREKS from last nine years and are based in both Delhi ( Head Office) & Mumbai ( Branch Office ) IREKS IREKS accompanies bakers and confectioners in more than 90 countries as provider of ideas, and play a proactive role as their consultants and problem-solvers. The company's over 2,400 employees have made it their task to supply bakeries, brewers and many other food manufacturers with first-class ingredients and attractive product ideas. IREKS is a partner the bakers can rely on.
Euro Foods Pvt. Ltd. Head Office Delhi: 639/ C, 6th Floor, Shivaji Marg, New Delhi - 110015, INDIA Tel: +91-11-45579574 / 45579576 Mobile: 7838885219/ 9999785486 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in Sanmeet Singh Anand : sanmeet@Eurofoods.co.in Branch Office Mumbai: 176-B Shahid Bhagat Singh CHS Andheri Kurla Road JB Nagar Andheri E Mumbai – 400059, Maharashtra Tel: +91-22-28217201 | Fax: +91-22-28217301 Mobile: 7838885219/ 9711159574 Feb-March ’17 : manmeen@eurofoods.co.in Manmeen Kaur Sawhney
15
FOCUS
bakery revie w
Pizza has Potential By Swarnendu Biswas
O
ne of the fast food products which have great market potential among the urban Indian consumers is the pizza. Especially in post-modern urban India with its huge number of nuclear families with busy working couples, where room for cooking time is not much, pizza can be a nutritious and filling option, which can be had without much hassle, in fact sometimes even through a telephone call or through a click of the mouse. The impressive growth in disposable incomes during the last two decades in select but sizeable pockets of urban Indian society, along with huge numbers of nuclear families with working couples in the post-modern urban India have given an impetus to the demand for pizzas in India during the recent years. According to a market research report by Netscribes, titled Pizza Market in India 2015, which was published in April 2015, the demand for pizza in India is driven by a gradual increase in disposable income of Indian consumers, coupled with a burgeoning young population segment in India with growing preference towards pizzas. The change in lifestyle and eating habits due to influences of globalisation in urban India during the last two decades has also contributed towards India’s love for pizzas — a love which doesn’t seem to be confined to the younger generations, and a love which doesn’t seem to wane too soon in the near future. Pizza, whose origins are uncertain but which was consumed by the ancient Greeks and Persians, and which was made famous by Italy and popular around the world by the US-based QSR giants, came to India in a big way about two decades ago, in 1996. Since then this fast food which can act as a snack for a group and as a tasty meal for an individual, has caught the fancy of a
16
sizeable section of urban Indians. The highly impressive growth of Domino’s Pizza brand in the country makes the popularity of pizzas in India very much evident. The internationally renowned pizza chain entered India in 1996, and as of 6th February 2017, there was a network of 1,111 Domino’s Pizza outlets in India, spread across 30 states and Union Territories, covering 260 cities of the country. It is evident from this statistics that the popularity of pizzas in India is no longer a metro or even a big city market trend. The popularity of pizzas has already percolated to the tier-II and tier-III cities of the country. In FY 2011, the store count of Domino’s Pizza in India was only 378, which further indicates the chain’s stupendous growth story in India during the last six years, and also the growing popularity of pizzas in the country during the recent years. Moreover, in 2015, India became the second largest market for Domino’s Pizza; only preceded by the market of the pizza chain in the US. Here it deserves a mention that the 1000th outlet in India carrying Domino’s Pizza brand name was a reality by February 2016. Domino’s Pizza accounts for more than 70 percent market share of the chained pizza market in India. Other big players in the India’s organised pizza business are Pizza Hut and Papa John’s. PizzaExpress and Sbarro are among the other prominent
international players with presence in the Indian pizza market. Many other local players have also invaded the Indian pizza market during the last decade or so to get a slice of the lucrative pizza business in India. The market size of the organised pizza business in India is about Rs.3500 crore. As the consumption of pizzas in India is still low as compared to its huge demographics, there is lots of room for new pizza chains to find their respective niche in the Indian market. The above-mentioned report by Netscribes stated that the pizza industry in India was characterised by a growing number of pizza outlets, differentiated product offering including home deliveries, online ordering and expansion in product portfolio. “Competition in the pizza segment is getting intense with players significantly ramping up their presence across tier-II and tier-III cities of India, and introducing variety in their product offering,” observed the report. Though the report is two years old, but its findings are still relevant for today’s pizza industry of India. The time is really opportune for the big and small bakery and confectionery players in India to cash in on the demand for pizzas among the middle and upper middle class urban India. However, if they prefer to cater to a broad spectrum of the urban Indian society, they should present this global food by tailoring it in a way so that it caters to the diversified Indian tastes.
Feb-March ’17
FOCUS
bakery revie w In this regard, they could take inspiration from Domino’s Pizza and Pizza Hut, both of whom have Indianised their pizza offerings to make market impact. Chicken Tikka pizza, Tandoori Paneer pizza and Keema Masala pizza from Pizza Hut, and Peppy-Paneer pizza and Deluxe Veggie pizza of Domino’s Pizza are only a few cases to point the growing trend of Indianisation of pizzas in the Indian QSR business. As a large segment of Indians are vegetarians, the pizza menu of bakeries should have a significant section of vegetarian offerings too if they want to make their pizzas a success story. It would be even better if such bakery outlets operating in Delhi prepare pizzas which reflect the taste of Delhites, or if such bakery outlets operating in Chennai come with pizzas which satiate the tastes of Chennai people. The point is as there is no homogenous taste profile in India, it is better if the new entrants in the Indian pizza market make their pizzas in a way so that they could specifically cater to the local tastes of the
Feb-March ’17
place or city or region in the country where they are operating. This would give them a distinctive market niche to position their pizzas. Succinctly, having a strong Indian or localised element in the pizza menus is a must for the success of the pizza players operating in India, unless and until they want to cater to only higher echelons of the urban Indian society. In that case however, those bakery and confectionery
players which are geared towards only the high-end spectrum of the urban Indian society should consciously make an effort to prepare authentic thin crust pizzas with little or no Indian toppings. For those outlets’ consumers would not like the pizzas modified with local flavours or spruced with local ingredients, they are instead likely to prefer authentic pizzas simulating pizzas which are being prepared in Italy. n
17
C O VE R
S T O R Y
bakery revie w
Rocking Rolls A decade back when one talked of rolls, the normal visualisation was of a sweet bread in the shape of a roll. But times have changed. Rolls now comprise of vegetarian or non-vegetarian food wrapped in hand made Indian bread, known as rotis and parathas. The simplicity and convenience of making and consuming wraps and rolls has perhaps contributed towards their popularity in this age, when people have less time at their disposal than they had two decades before. Wraps and rolls have evolved internationally over the years, with delectable fillings such as leafy salads, roasted chicken/meat, and grilled vegetables. In the Indian market these elements have coalesced into delicacies like kathi rolls, Frankies, kebab rolls, etc. Ashok Malkani talks about some of rolls which are enjoying huge popularity in the Indian QSR segment.
B
etween time crunches and deadlines the young generation is always on the lookout for delicious food on the go. And
18
what better option than wraps and rolls that are tasty and filling? They can not only satiate your hunger but can also satisfy your palate. The fondness for wraps and rolls dates back to the school lunch-box which many a time featured a roti or a paratha rolled with vegetables, butter, or jam. Now, this roll has become a delectable snack in the Indian food services industry, and is being presented in the market, spruced
with a variety of fillings.
On a Roll The USP of wraps and rolls perhaps lies in offering a convenient, nutritious and whole-heartedly appealing snack for all without pressurising the budget. It is believed that about 2.5billion people worldwide eat street food every day; and for caterers looking to develop tasty offerings beyond sandwiches and
Feb-March ’17
C O VE R
bakery revie w baguettes, wraps and rolls can be ideal routes to express culinary creativity. In India, several outlets’ wraps and rolls comprise of the traditional Indian roomali roti packed with different fillings, from the traditional tikka to a teriyaki and schezuan variant – presenting it as a healthy mini meal with a universal appeal. In India, these days, there is a wide variety of rolls, which of course, include chicken rolls, egg rolls, mutton rolls, and vegetarian rolls among others. Aseem Dixit, Founder of Wraps & Rolls, stated, “At our eateries, we also have Malabari Flaky Paratha Rolls to add more choices to our continuously evolving menu. At Wraps & Rolls, we have created a state-of-the-heart back-end with efficient logistics system and flexibility, enabling us to make our operations to reach panIndia.” There are various rolls and wraps which have gained popularity in India during the recent years. Some of the interesting, enticing and delicious wraps and rolls are the Quesdilla (grilled tortillas filled in with bean puree, fried crisp and served with sour cream dip), the Hazelnut Asian Lettuce Wrap (it is a perky blend of exotic spices and peppy sauces along with juicy chicken wrapped in tender lettuce leaves), Baby Green & Goat Cheese Wrap (a whole wheat tortilla filled with flavourful mix of salad greens, sprinkled with goat cheese and roaster red peppers, a drizzle of oil and vinegar) and of course, everyone’s favourite, the simple chicken wrap. For those who are interested in making these at home there are several cook books and recipes by several well-known Chefs. Here we would discuss some of the rolls, which have gained currency in the realm of Indian food services industry. Their introduction in more number of bakeries in the country in a
big way can also bring delicious results in terms of industry revenues.
Spring Roll and Frankie The spring roll is one of the most popular items on the menus of several restaurants. Spring rolls of a variety of shapes, sizes and fillings have been popular snacks in Asia for centuries. Spring rolls are believed to have been originated in China. It was a seasonal food consumed during the spring, started as a pancake filled with the new season’s spring vegetables; a welcome change from the preserved food of the long winter months. The ‘Frankie’ is Mumbai’s version of the kathi roll and is basically a chappati rolled with mutton, chicken, or vegetarian fillings. The masala (spice mix) sprinkled on the Frankie is the secret ingredient. Tibb’s Frankie of Mumbai is now well-known all over India with more than sixty franchises in Bangalore, Chennai, Hyderabad, and Pune. The original kathi roll however, has its genesis in Calcutta, now Kolkata.
Kathi Roll Kathi roll and cheese roll are among the most popular rolls. The kathi roll is a street-food dish originating from Kolkata.
Feb-March ’17
S T O R Y
In its original form, it is a skewer-roasted kebab wrapped in paratha. However, over the years, many variants of kathi roll have evolved, all of which now go under the generic name of kathi roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kathi roll. In native Bengali, the word kathi roughly translates to stick, referring to how they were originally made. The kathi roll is said to have started its life in the Nizam restaurant in Kolkata, a popular eatery founded in 1932. There are many stories about how exactly the roll emerged. Some suggest that hurried office commuters wanted something quick and portable to eat; some mention of British officials who were too fastidious to touch the kebab. The most likely origin of kathi roll is probably more mundane, but in any case someone decided to roll things up at some point. Nizam restaurant enjoyed a virtual monopoly over this method of serving kebabs for decades, but it eventually became commonplace in Kolkata and later the aroma of kathi rolls wafted elsewhere in the country. The kathi part of the name came later. Like everyone else in India, Nizam restaurant used iron skewers to make their kebabs – as they were 19
C O VE R
S T O R Y
bakery revie w
Recipe Kathi Roll Ingredients
form a soft dough. 2. Keep covered and let it rest till the stuffing is done
Whole wheat flour – 1 1/4 cups Maida – 1/4 cup Salt – To taste Oil – 1 tsp Milk – As needed to knead the dough
To Prepare the Stuffing
For Stuffing Mixed vegetables(for example, carrot, capsicum and beans) – 3/4 cup (chop it lengthwise) Turmeric powder – A pinch Garam masala powder or chat masala – 1/2 tsp Ginger green chilli paste – 1 tsp Lemon juice – 1 tbsp Green chutney – few tbsp Onion -1 finely sliced Oil – 1 tbsp Salt — To taste
Method: To Make Ginger Green Chilli Paste: Take a small piece of ginger and 1 green chilli, grind it to a smooth paste with little salt
To Prepare the Parathas: 1. Mix salt, wheat flour and maida. Add milk slowly to easy to maintain and lasted a lifetime. However, as Nizam’s popularity grew, these long heavy iron skewers became problematic; as far more was required than could be handled. In 1964, the Nizam restaurant moved to bamboo skewers that were lightweight and available in large numbers. These skewers, referred to in Bengali as kathi or stick, were responsible for the names kathi kebab or kathi roll. The name eventually became synonymous with any kind of paratha rolled with stuffing (even when neither kathi nor kebab was involved). For years, the kathi roll was the ideal on-the-go Puja snack in Kolkata, for it is affordable, filling and doesn’t involve any hassle to eat. Today, the kathi roll has moved to all parts of the country. It is not only in demand in large metropolitan cities but also in places like Pune. The Goldenoak F&B Pvt. Ltd., which started its Rolls Mania in Pune in 2009, has created a niche for itself in the QSR segment. Currently it has over 22 outlets all over
20
1. Heat oil, add onions and saute until golden brown. Add ginger chilli paste and saute for a minute. Then add all the veggies and saute for 3minutes or until cooked till the veggies are crunchy. 2. Add turmeric, garam masala powder and lemon juice; mix well. Cook keeping lid closed for 2 more minutes and switch off.
To Make it as a Wrap: 1. Pinch a lemon sized ball from the dough and flatten it like we do for chapatis. Dust flour if needed. 2. Prepare parathas by heating the rolled dough on a dosa pan. Bake both sides of the parathas. Keep them aside. 3. At the time of serving, add little oil and toast the prepared parathas. Then spread 1/2 tbsp of green chutney, add a tbsp of stuffing (either paneer bhurji/veg stuffing). 4. Gently seal it from the bottom. Then close it tightly from both the sides(left & right) to form a roll 5. Then wrap the lower part of the parathas with butter paper/silver foil.
the country.
Burrito These days, the rolls come in a large number of varieties in India. Innovations tend to be in two areas — the fillings and the wrap. Common variants on the filling
are egg, potato, paneer, mixed vegetables and curried chicken or mutton. More exotic versions may have different ingredient combinations, or fancy curries such as Thai or Schezwan. In August 2012, US-based fast food chain Taco Bell (serving a variety of Tex-
Feb-March ’17
(A Unit of Stec Hotelware)
Feb-March ’17
21
C O VE R
S T O R Y
Mex food) released a novel version of rolls in India. The Mexican-inspired burrito is a combination of a kathi roll and a kathitto. The burrito, incidentally, is a type of Mexican and Tex-Mex food, consisting of a large wheat flour tortilla with a filling, wrapped into a closed-ended cylinder, in contrast to a taco, where the tortilla is simply folded around the filling. The flour tortilla is sometimes lightly grilled or steamed to soften it, thereby making it more pliable and allowing it to adhere to itself when wrapped. In Mexico, meat and refried beans are sometimes the only fillings. In the United States, as in India, burrito fillings may include a combination of ingredients. The name burrito is, possibly, due to its appearance which resembles bedrolls and packs carried by burritos (small donkeys). The word ‘burrito’ appears in the Dictionary of Mexicanisms from 1895. The burrito made its way into the US in the 1900s. The first mention of a burrito on a US menu was in the 1930s. Once the US got hold of it, the burrito started to cross geographical boundaries. Now there are burritos made with Thai chicken or Chinese pork. Then there is the breakfast burrito; a tortilla stuffed with eggs, potato, and bacon. The breakfast burrito fad, which started catching on in the US around 1975, found its way into mainstream fast food restaurants like McDonald’s in the 1990s. Burrito is believed to have been introduced in India, in Bangalore, in 2012, by three US-based entrepreneurs. Taco Bell which has been in India since 2011, also started serving burritos in Bangalore.
bakery revie w
youngsters of the country are now keen on a hot new snack – extremely popular in the US and Canada – the shawarma wrap. Confused? Well, a shawarma wrap is the Arabian cousin of our roll, only it comes in pita bread and has Mediterranean style filling, both in vegetarian and non-vegetarian options. “I was hesitant when my friends suggested that I try it,” said Sanchi Pengi, a fresh post-graduate who has now become a fan of this delicacy. “I loved it the first time I tried it. It is juicy and very healthy. Much better than the fried rolls we have,” she claimed. And like a roll that comes in many avatars — chicken, egg-chicken, aloo, paneer, mutton — a Shawarma also comes in many wraps. Is Shawarma the new burger and fries, in the Indian food services industry? It certainly seems that way. Analysts point to a shift in eating habits. More people are now looking for healthier alternatives in their eating out options. Shawarma’s growing popularity can be a reflection of this trend in the
Indian food services industry. The middle-eastern meat dish is prepared by slow roasting meat, including chicken, lamb, or beef, on a vertical spit. The meat is then shaved and mixed with fresh vegetables, garlic, hummus, or other ingredients. You can have it with salad. You can have it in a sandwich. And it is very healthy. Shawarma is certainly perceived to be healthier by the customers. “It is not like your regular fast food with fat, grease, and everything,” averred one health conscious consumer to this writer, while munching on his shawarma. There is good news for the vegetarians as you can get vegetarian as well as nonvegetarian shawarma. Sushavan Das of Royal Lebanese, Kolkata, said, “Our idea is to tickle the taste buds of Bengalis. With Gen Y so conscious about health, we decided to launch these wraps. We mainly use a mix of chicken, tomato and capsicum to make a handsome filling. A spread of tartar sauce makes it go all the way.” One good thing about the growing popularity of wraps and rolls in the Indian food services industry is that the consumption of these fast food products often does not need utensils, and thus an outlet selling these tasty snacks can easily cut down on their investments in utensils and cutlery. Whether these snacks are healthy or not the business of wraps and rolls in the Indian food services industry are expected to have a roll. The rolls of varying types should also be introduced by our bakeries in a big way to enhance n their business revenues.
Shawarma But the internationally travelled
22
Feb-March ’17
The LeelaGelateria at Ambience Mall, Gurugram is your one-stop this summers for some delectable homemade ice creams. Is there anything more fun than going out for an ice cream on a heated afternoon? If there is, it might just be getting the chance to see your favorite flavor topped with exciting garnishes. These delicious homemade Ice Creams are a combination of fine flavours and natural ingredients from India and around the world. The collection offers the most extraordinary experience through lavish novelties. The rich range is crafted specifically for you to enjoy life’s little luxuries in the finest way.
Feb-March ’17
Ice creams will be available in select core flavors: Berry Berry sorbet ice cream, Vanilla Madagascar Ice cream, Tiramisu ice cream, Cheese & Strawberry ice cream, Mango sorbet ice cream, Cappucino ice cream, Masala Chai ice cream, Blackforest ice cream, Caramel ice cream and Hazelnut ice cream. Kids will be amazed and excited to see the fun created with their special flavours served in cones and cups. So, get ready as we will be serving scoops of smiles at The LeelaGelateria! Bon Bon!
Advertorial 23
B U S I NE S S
bakery revie w
The Growing Role of Bakery Ingredients The Indian bakery industry is going through impressive growth rate. The reasons are probably the huge number of nuclear families in urban India and the fast-paced lifestyles of a sizeable section of urban Indians in post-modern urban Indian society, the steady increase in disposable incomes in select but sizeable pockets of urban India since the last decade-and-a-half, and the changing lifestyles and eating habits of a great many Indian consumers due to the effect of globalisation. As the bakery sector progresses, the demand for bakery ingredients also increases, providing opportunities for aspiring entrepreneurs to enter this field. Ashok Malkani examines the needs of the Indian bakery industry, with respect to the ingredients.
T
he Indian bakery industry is not only growing impressively, it has huge potential for growth. Today, the country has more than 2,000 organised or semi-organised bakeries and 1,000,000 unorganised bakeries. Besides the large scale, medium scale and small scale manufacturers of bakery products in the organised sector, India also has a plethora of single store bakeries 24
in the unorganised segment of the Indian bakery industry. We also have growing number of home bakers who cater to special demands in the neighbourhood for cakes, cookies, etc. The demand for bakery products in India is being fueled by the young generation who are demanding tasty and healthy palatable food without willing to spend much time and effort.
With the demand for bakery products growing exponentially across the country over the past few years, the Indian bakery industry has been experiencing an upward movement with changes in product pattern as per emerging trends. Moreover, the fact that the per capita consumption of bakery products in India is much less than that of the developed countries, gives the Indian bakery
Feb-March ’17
B U S I NE S S
bakery revie w industry a huge growth potential. The rising demand for bakery products necessitates a corresponding growth of the bakery ingredients sector to meet the increasing demand of the bakery products. This is very much true for the Indian bakery industry also. No wonder, the demand for bakery ingredients is thus rising in the country, providing opportunity to new entrepreneurs to enter the area of bakery ingredients.
Market for Bakery Ingredients Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such as
Feb-March ’17
enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. With heavy investment in R&D, new applications such as protein-based fat replacements, flavour enhancements, textural improvements are emerging rapidly, and prolonging the shelf life of bakery products. The global bakery ingredients market was estimated at 10.2 billion USD in 2016 and is expected to grow at a CAGR of 5.5 percent during the period 2017-2022. Â It is expected to witness a high consumption rate in the categories of cakes, pastries, pies, scones, breads, biscuits, and cereals in the developed markets of North America and Western Europe. The growing demand for healthier and innovative products & ingredients is driving the growth of this market in the emerging markets of Asia (particularly in India), Latin America, and Middle-East & Africa. The bakery ingredient market in North America and Europe is relatively
matured, and impressive future growth of this market is expected primarily from the rising markets of Asia-Pacific, Latin America, and the Middle East. In India too, growing economy, rising disposable incomes, improving living standards, rising employment rates, and changing lifestyles (resulting from westernisation) are driving the demand of bakery products and hence of the bakery ingredients. Presently, consumers in India are looking for baked products which are not only good in taste but are also healthy. Hence there is a need for using quality ingredients in baked products.
The Primary Players The primary ingredients of the bakery industry are flour, shortening and sugar. Flour is the backbone of the bakery industry. The classification of flour is based on the amount of protein that each type contains. This determines the gluten strength of the flour. Gluten gives the flour its shape and strength There are different types of flour for breads and cakes. Besides these, there is the all purpose flour, the self raising flour
25
B U S I NE S S
and rye flour. Bread flour has the highest amount of protein and thus has high gluten content. This flour is creamy in colour and rather rough and granular. Cake flour is milled from soft white wheat. The products made from this flour are tender with delicate texture. All purpose flour is made from a combination of bread and cake flour sources and has a medium gluten strength. It is suitable for almost any baking purpose. Self-raising flour contains baking powder and salt. Rye flour has a distinctive flavour which many people like. It has no gluten. Flour should be stored in high ventilated rooms, free from insects and rodents. It should be kept away from products with strong aromas such as onions and spices. Shortening (another word for fat) is another important ingredient for the bakery industry. The taste of the baked poroduct depends greatly on the flavour of the shortening. It surrounds the gluten in the dough, making the strands short and the product more tender. Shortening also helps prolong the life of baked good. Sugar is required for all sweet tasting bakery products. Besides endowing the cakes, cookies, biscuits, etc. with sweetness, sugar is responsible for the golden brown colour and development of good flavour and aroma of the bakery products too. All the four kinds of sugar — ultrafine, granulated, powdered and brown — can tenderise the gluten and help the baked products stay fresh longer by facilitating in longer retention of water. Recently Lanxess, a speciality chemicals company, has come up with
26
bakery revie w
Adnan Vahanvaty Lewatit, which decolorises and desalinates raw sugar solutions and makes them crystal clear.
The Other Crucial Ingredients Description of some other bakery ingredients is given below: Emulsifiers: They are used to prevent separation of oil and water. In bread making, emulsifiers are crucial to final product quality. They attribute to stabilisation of dough to be processed in the bakery, and reducing the rate of retrogradation. In cake products or pastries, emulsifiers improve gas bubble stability, facilitating a light, tender and moist product. Leavening Agents: These substances cause expansion of dough and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include yeast, baking powder and baking soda. Baking powder is made up of bicarbonate of soda and cream of tartar.
Cream of tartar is an acid which activates the bicarbonate of soda causing it to release carbon dioxide and aerate the cake with the addition of moisture. Baking soda is added to doughs and batters in which acid is provided by other ingredients, such as honey, sour cream, molasses, or cocoa. Baking powder has different, beneficial properties for cake baking that other types of leavening agents don’t have. Yeast produces the same rising action, but takes two to three hours to produce bubbles. Baking powder reacts with water, whereas baking soda requires the use of a liquid acid. Yeast is a single celled plant and is different from other leavening agents because it is alive. There are two types of yeast – compressed yeast and dry yeast. Enzymes: They are biological compounds, usually proteins, which expedite the conversion of one substance into another. Their presence accelerates the rate of a chemical reaction and they are often specific and act upon only one substrate, or catalyse only one kind of reaction, in different, but related, substrates. The most common enzymes are starch and disaccharides. Micro-ingredients: Besides these ingredients, there are micro-ingredients which can enhance the appeal of the basic product and add value to it. In fact, micro-ingredients play an important role in the consumer’s purchasing decision. Therefore, the nature and selection of these ingredients are of prime importance. According to a renowned food technologist, these materials can be broadly categorised into three major groups: (i) Spices and Seasonings; (ii) Flavour Extracts and Essential Oils; and (iii) Cocoa and Chocolate. Commonly used spices in one or other form in bakery industry are cinnamon, cardamom, mace, caraway, nutmeg, poppy seeds, ginger. clove, fennel, sesame seeds, vanilla, and sweet basil among others. Spice powders have a limited shelflife and are subject to oxidation, flavour loss and degradation when stored for long periods, owing to microbial contamination. They are bulky, and thereby requiring a large space for storage, and the price fluctuations for
Feb-March ’17
B U S I NE S S
bakery revie w these commodities are also very high. These challenges can be overcome by transforming spices into value-added products like spice extracts. Spice extract represents the ‘true essence of the spice’ and consists of the volatile essential oil and the non-volatile resinous fraction, containing the taste components and pigment.
Changing Trends The trends in the Indian bakery industry are changing, necessitating the ingredient manufacturers to opt for those products which are now becoming more popular with the bakery industry, due to the demand of the consumers. Sri Garapati, Founder & MD of Swayam Krushi Private Limited, formerly Managing Director, AB Mauri India Pvt. Ltd., disclosed, “Bakery ingredients market is valued at Rs. 500 crore in the country and it is registering a growth rate of 20 percent. The market is expected to double in a year, going by the demand for healthy and nutritious options in bakery food in India. This is because the sector is set to witness significant growth
going by the high awareness of health and nutrition.” “All the businesses catering to bakery are witnessing a sort of revolution. The present day consumer looks for new bakery products, better appeal, taste and convenience from bakery food. This has significantly contributed to the use of innovative bakery ingredients in order to add fibre and increase the shelf life of the products—all the while retaining their softness and taste,” observed Adnan Vahanvaty, MD, Bagels & Brownies. “Increasingly, Indian consumers are seeking products with more natural and organic ingredients like multi-grains and whole wheat breads,” he observed. “Two very recent and major innovations in bakery ingredients have been the introduction of Lame quick and Spongolit. Made largely from healthier mono and polyunsaturated fatty acids, Lame quick whipping agents create a pleasant mouth feel and light, creamy texture in products like whipped desserts, cream fillings and in cake decorating, in ice-cream, and frozen desserts. In decorating creams, it is said to produce
sharp edges during piping, smooth texture during spreading and stability during serving. Lame quick comes as spray-dried powder that can be whipped up with milk or water,” elaborated Vahanvaty. “Another ingredient, Spongolit, is an aerating emulsifier that not only allows cakes to be produced faster and with consistent quality, but also creates excellent stability, volume, and crumb structure. Spongolit comes as spray-dried powder and is ideal for small bakeries, large-scale cake manufacturing, and home-use cake mixes,” he pointed out further. “Other new ingredients which are in vogue are premium quality super fine flour, international fondants and edible decorations,” Vahanvaty informed. Going by the ongoing market trends in the Indian bakery industry, it seems evident that the bakery ingredients business in India is expected to thrive, which in turn can induce a number of enterprising and creative players to invade the India’s bakery ingredients market, in the near future. n
22 Years Leading Supplier of Bakery Equipment all over India for over 23
Gas/Diesel/Elec Rotary Rack Ovens
Chocolate Shaver
Gas/ Elec Deck Ovens
Planetary Mixers
Spiral Mixers
Dough Divider
Dough Sheeter
Sponge/Bun Slicer
Encrusting Machine
Electric Deck Ovens
Bread/Bun Moulder
Bun Divider Rounder
TM
Tel : 91-22-23852631/32/33
Feb-March ’17
27
I N D U S T R Y
bakery revie w
Enriched Breads By Swarnendu Biswas
B
read is one of the oldest man made food products, whose usage by humankind dates much beyond the recorded history. There is indication that humankind used to have bread even 30,000 years ago, in fact much before they became civilised. One can find clear evidence of bread making during the beginning of Neolithic age that is around 10,000 BC. It is amazing that the role of bread is still very much widespread in our post-modern lives, and with the growth of nuclear families and the spread of fastpaced lifestyle in India, the application of breads has become more pronounced in the country’s eating habits.
Affordability and Convenience However, India’s association with breads is quite a long one. Indian breads like roti, chapatti, naan, khulcha, and parantha have been very much prevalent in our diets since ages and are integral part of north Indian cuisine. Puri and bhatura are deep-fried breads prevalent in north India. However, the western style breads, which we commonly refer to as breads in the popular terminology, and which we will refer to as ‘bread/s’ in the article henceforth, begun gaining popularity in India since the beginning of the
twentieth century, with the growth of industrialisation and the services sector in the country. Today breads and biscuits account for 82 percent of the total bakery production of India. Bread, which till now is being by and large regarded in urban India as a product for breakfast and snacks, has the potential to become a part of our lunch and dinner in the near future, largely because of its convenience and affordability. It would not be wrong to say that bread is probably one of the cheapest ready-toeat food in India. A loaf of regular bread costs just Rs.25-30 and from which the entire family can derive one time’s meal.
An impressive Market According to a research report by ValueNotes titled Bread Industry in India 2015-20, the bread industry in India was valued at Rs. 33billion in FY 2015, and it grew at a CAGR of 9 percent over the last three
28
years prior to FY 2015. ValueNotes estimated that the industry would be worth approximately Rs. 53billion by FY 2020, by growing at a CAGR of 10 percent. Here it deserves a mention that ValueNotes is a leading market and competitive intelligence firm with global capabilities. According to the report, growing disposable incomes, changing lifestyles and preferences of consumers supported by an increase in the youth population, female work participation as well as a widening scope of the Indian retail market will drive the Indian bread industry’s growth. The role of breads is expected to increase in the near future, in the Indian food services industry, especially in the Indian QSR business, as more and more people in India are having less and less time to cook elaborate meals, but at the same time they need some nutritious, filling, affordable and tasty food without much hassle. Bread with its applications in burgers, pizzas, and sandwich, is expected to play a crucial role to fulfill this growing market need for fast food in urban India.
Healthy Options However, the Indian bakery &
Feb-March ’17
Feb-March ’17
29
I N D U S T R Y
Ruchika Sodhi confectionery industry must know which bread is healthy and which is not for catering to the demands of this health conscious age. The above-mentioned report by ValueNotes stated that the demand for brown and fruit breads was estimated to increase further in India due to an increasing urban consumer base and a rise in health awareness about nutritional food. According to the renowned nutritionist Ruchika Sodhi, breads with maida or white flour-based breads should be avoided. White flour with its empty calories and high glycaemic index is bad for health. Consuming white flour on a regular basis can raise the bad cholesterol (LDL), is prone to make you fat, and can increase your blood pressure. These are only some of the potential harmful effects of consuming maida on a regular basis. Ruchika suggests having oat breads or multigrain breads or whole wheat breads or dalia breads if one wants to give a healthy start to the day with breads. It doesn’t deserve a mention that the trend of growing health consciousness in the urban Indian society is getting reflected in the Indian bakery industry too. This in turn is getting manifested in a spate of healthy bread options across the Indian bakery industry. Multi-grain breads, whole wheat breads, oat breads and gluten-free breads are gaining currency in the industry. “And it is always better to have the bread toasted or grilled before eating it,” advised Ruchika.
30
bakery revie w The spread on the bread is equally important for those who are health conscious. “It is more healthy to have breads with hung curd dip, mint and yogurt dip, or with hummus, instead of having bread with butter and jam,” asserted Ruchika. She maintained that oat breads with hung curd dip spread is an ideal option for those seeking health. However, she favours white butter made at home to be used on bread. As for having breads as sandwiches, Ruchika suggests soya cutlet sandwich for the vegetarians and grilled chicken sandwich for the non-vegetarians to be healthy options, which the bakeries can explore more proactively. “Paneer sandwich with mint chutney is also an extremely healthy option, ” affirmed the new-age diet maven. I queried her about any stand-alone bakery that in her opinion is doing really tasty and healthy breads. “To me Perfect Bake, the bakery based in Faridabad run by Dhara Batra, has an array of healthy breads in its shelves. “Our multigrain breads are made from 100 percent whole grains. They contain oats and ragi and are baked with linseed, sunflower, soybean, sesame, melon to give you that delicious blend of nutrition and taste,” explained Dhara, the Director of Perfect Bake. Her honey oats breads and brown breads also come across as wonderful amalgamations of taste and health.
With Fruits and Nuts Breads spruced with fruits can also be delectable and as well as healthy options for bread lovers, which our bakeries and nutritionists can explore upon more vigourously. What about having mango breads in summer, to be complemented by apple breads in winter? In the rainy season, gorge on the pumpkin breads to heighten the pleasure of rains. In fact, the list of fruity permutations in bread can be quite long. Sweet potato pecan bread, blueberry bread, pineapple bread… the list can be overwhelming indeed. The challenge of moisture content in fresh fruits can always be reduced by
drying the fruits in an oven. Dry fruits like pistachios, raisins, and almonds in breads can also be among the delectably healthy options to explore in the market. Though specialty breads are likely to be costlier than regular breads, but there is a sizeable market for these gourmet bakery products in India, which doesn’t mind shelling more bucks for healthy options. According to a Pastry Chef in a renowned hotel in Mumbai, fruits and vegetable breads can attract children, many of whom tend to be fussy eaters. There is no denying the fact that the humble bread of once upon a time has come quite a long way, and in today’s metropolitan India the premiunsation of breads is a perceptible trend in the Indian bakery industry. Though this trend is visible more in bakeries located across five-star properties of the country, or at high-end stand-alone or chain bakery retail outlets, but it is expected that this trend will slowly but surely become more mainstream in the Indian bakery industry, in the near future. n
Feb-March ’17
Feb-March ’17
31
H E A L T H
bakery revie w
Homemade Chocolates: Points to Ponder By Dr. Saurabh Arora
C
hocolates can be construed as an ideal means of celebrating happiness. They can help us express our love and gratitude towards our loved ones. Many sweet-toothed Indians of all ages find these delights irresistible. While it could be true that you don’t mind the price the specialty artisan chocolates made in many homebased bakeries command but have you ever stopped to think if these chocolates are safe to consume? The homemade chocolate industry in the country comprises the organised as well as the unorganised sector. Even in the organised sector we have homemade chocolates. They are called so simply because they are not mass produced but are made in batches of a few kilograms. The homemade chocolates are generally different from the mass produced industrial chocolates in the sense that they usually have less sweetness and smoother texture than mass produced chocolates, and they are often spruced with exotic fillings.
Colour, Flavours and Ingredients Issues However, no one knows if some of these home-based chocolate makers operating in India have license from the Food Safety and Standards Authority of India (FSSAI) and if their manufacturing units or kitchens have been inspected by health and food inspectors for hygiene and sanitation. It is not easy to discern whether only FSSAI permitted flavours and colours are being used in homemade chocolates in India, and non-permitted additives could be a health hazard. So before buying the chocolates from your neighborhood home-based bakery, ask the seller if they have an FSSAI license or not. Another food safety norm that comes
32
to mind concerns ingredients used in homemade chocolates; whether they are free from adulteration and contamination is an important issue to introspect upon. Cocoa is the main ingredient used in making homemade chocolates, followed by dry fruits, and some of these chocolatiers in India also use herbs and other fillings of fruits and jams.
Microbial Contamination Route It is a well-known fact that unless cocoa beans are roasted adequately and handled hygienically they have the potential to be contaminated with Salmonella spp. bacteria. Other raw materials like milk and eggs also need to be adequately heattreated and handled hygienically to keep them free from bacterial contamination. Absence of personal hygiene can cause major issues as homemade chocolates are often finished by hand-dipping. There are various ways through which microbial contaminants can be introduced into chocolates and these can be from contaminated ingredients like mouldy dry fruit; contaminated and unclean processing equipment and moulds; through unhygienic handling; through inappropriate packaging material. Adulteration in chocolates can also occur from inferior quality
milk, sugar or starch used in chocolates. Moreover, cocoa beans, nuts and other ingredients can be contaminated by insects, rodents, and mycotoxins, unless stored properly. If the machinery used in chocolate manufacturing is not cleaned and washed thoroughly and sanitised it could lead to infestation by insects or be subjected to microbial contamination. It goes without saying that chocolate manufacturers should take utmost care in maintaining high standards of hygiene. Food safety standards and regulations must be adhered to so that consumers can be provided with safe chocolates and chocolate products.
Inadequate Information There are other problems associated with homemade chocolates produced in India. Homemade chocolates produced in the unorganised sector in India often do not carry any label information. Often there is no list of ingredients given, so consumers with food allergies must take precautions or avoid eating homemade chocolates that contain unknown ingredients. Otherwise, there is always a room for their becoming susceptible to allergies. Moreover, the packaging in some homemade chocolates in India has no
Feb-March ’17
H E A L T H
bakery revie w manufacturing date, expiry date or best before date mentions so there is no way to know how much shelf life they have been left with, before they are being consumed. Homemade chocolates in specialty stores in the country usually have a shelf life of only 2 to 3 weeks at room temperature.
Stored at the Right Temperature? Chocolates need to be stored at the right temperature or they could deteriorate in appearance and texture. A crack or a whitish cast or sheen on the chocolate means that it has not been stored at the right temperature. Homemade chocolates can also develop moulds and therefore they need to be visually inspected before you buy them. However, since the chocolates are likely to be wrapped it is difficult to tell before you open the covering. Enjoy your homemade artisan chocolates and gift them by all means but do ensure that you buy them only from a licensed outlet so you do not have the fear of health concerns lurking in your mind as you purchase/consume these chocolates. n
About the Author A young and dynamic professional with doctorate in pharmaceutics from Jamia Hamdard University and with a post-graduate in the same field from NIPER, Dr. Saurabh Arora has invented a patented nano technology based delivery system for curcumin, the active constituent of turmeric. He has a number of national and international research publications and patents to his credit. Heading the testing laboratory and research business at Arbro and Auriga for close to 10 years, he has designed and setup four state-of-the-art testing laboratories in New Delhi, Baddi and Bangalore. He has established Food Safety Helpline (www.foodsafetyhelpline. com), a one-stop solution for the people in the Indian food industry to stay upto-date, understand and implement the requirements of the Food Safety and Standards Act. The site has a simple objective to help food businesses operating in the country understand and comply with the requirements of this new food law, which has been put in place to provide safe and hygienic food to all the citizens of India.
CO40CON
PO45
CO65CON
CO130CON
PO90STN TWO DECK OVEN
Akasa International
THREE DECK OVEN
Serving Since Last Decade
All Our Equipments Are 100% Indigenous made in India with Complete Service Backup, High Quality, Exclusive Designs, Energy Saving & Lower Maintenance. AKASA Gives you more than you pay for. AHMEDABAD8NAGPUR8KOLKATA8RANCHI8HYDERABAD8LUCKNOW8VIJAYWADA8PONDICHERRY8COIMBATORE8CHANDIGARH8CHENNAI8BENGALURU8GUWAHATI8INDORE8RAIPUR8AMRITSAR8AGRA8JAIPUR
Feb-March ’17
33
P R O D U C T
bakery revie w
Super Fruit for Bakeries By Swarnendu Biswas
G
uava is a delicious, highly nutritious and tropical fruit whose cultivation is done across several tropical and subtropical regions, up to 1500 m above mean sea level. However, its growth is rare in temperate climates. The fruit is the product of Psidium guajava tree, belonging to the Myrtle family. Psidium guajava is also the botanical name of the guava fruit.
The Character and Origin The size of guava fruits varies between 1.4 to 4.7 inches in diameter. They are shaped round or oval depending on the species. The colour of the unripen guavas are usually green, but the colour of ripen guavas can be green, yellow, yellowish green, maroon or red. The pulp inside a ripe guava is usually sweet with slight sour taste infused into it. The pulp can be white or deep pink in colour and the central pulp of the fruits being dotted with numerous seeds. Apple guava and its cultivars are the most
34
popular form of guava species featuring in international trade. The history of guava can easily be extended to our pre-historic times. It had been consumed and cultivated by humankind since time immemorial. Besides human beings, many birds and animals also enjoy guava. The origins of guava cannot be pinpointed with accuracy, but roughly it can be traced to an area ranging from southern Mexico to Central America, and from there its popularity spread to South America and the Caribbean region. The fruit’s usage was later spread to tropical and sub-tropical Asia, and tropical Africa. The Spanish explorers found guava in South America in the beginning of the 16th century. Soon the sweet and slightly sour taste of ripe guavas started getting spread across the world. The US got acquainted with guava in the early nineteenth century.
India has the highest guava production, annually, followed by China. Thailand, Pakistan and Mexico are other important guava producing countries in the world. In India, guava is an immensely popular fruit during winter. It is also one of the important commercial fruits of India. Harvesting of guavas in India is being done on all the months of the year, except during May and June. In India, the guavas from the Allahabad are regarded as the best. Uttar Pradesh, Bihar, Maharashtra, Madhya Pradesh, Karnataka, Orissa, West Bengal, Tamil Nadu, Andhra Pradesh and Punjab are among the major guava producing states in the country.
Cultivation Guava plant is a hardy one and guava can be produced in varied types of soils, ranging from alluvial to lateral. Both heavy clay and light sandy soils are suitable for guava cultivation. The well-drained soils are ideal for guava cultivation. The soil pH required for guava cultivation varies between 4.5- 8.2. However, saline or alkaline soils are unsuitable for guava production.
The Indian Connection Among all the countries of the world,
Feb-March ’17
Feb-March ’17 Dec-Jan ’17
Hammer Food & Beverage Business Review
35 95
P R O D U C T
Moreover, guava cultivation can be impaired by severe frost, as severe frost can kill small guava plants. Its cultivation is also vulnerable to water logging. Here it deserves a mention that the ripening of guava starts on the tree and the ripening process of the fruit continues even after its harvest.
Spread Across Dishes The role of guava is spread across several culinary applications. It can be eaten raw, and if you sprinkle a bit of salt on its pulp, the taste of guava can be enhanced. According to Wikipedia, in east Asia guava is enjoyed with sweet and sour dried plum powder mixtures. In Mexico, guava is used in the beverage named aguas frescas. Guavas also play important role in fruit salads. Guava milkshake is a relatively uncommon beverage, but it can surely add value to restaurants’ menu. Guava halwa is an uncommon but delightful dish, which can give a wonderfully sweet feel as a dessert, after a meal. The role of guavas in bakeries can be widespread, and so can be guava’s potential application in bakery operations. Here we would discuss primarily the applications that guavas do have or could have in bakery operations. Guava jam and guava jelly can play their role in breakfast tables and also in bakeries. Guava juice is a refreshing beverage. It is a popular beverage across tropical and sub-tropical areas of our planet. Guava juice can be an ideal drink with the burgers and pizzas in your bakery cafe. Gauva chutney as an accompaniment with the starters and main course can also surprise the
36
bakery revie w restaurant goers. What about some guava chutney with burgers and patties? Innovative bakeries can try these combinations. Guavas are also used to make candies and marmalades. Guava barfi can be a delightful and uncommon addition to a bakery’s repertoire. Guava pulp, guava nectar or guava paste can also be used to make guava cake. Guava cakes can be delightful and uncommon addition to shelves of bakeries in India. What is more, red guavas can be used as a base for suaces, instead of tomatoes. Having guava chocolates in its repertoire can enhance the image of a bakery in India. Dark chocolate covered guava is a treat from Costa Rica.
Enriched with Health Guava is spruced with several health benefits, the most obvious one among them which is abundantly known to laymen is that the delicious fruit can provide relief from constipation. This is because the fruit is a good source of soluble dietary fiber. Guava has very less sugar and no cholesterol. Guava is a wonderful reservoir of Vitamin C. In fact, guava has more concentration of Vitamin C as compared to orange and other citrus fruits. Thus the regular intake of guavas can prevent scurvy. The fruit is also a good source
of Vitamin A, and flavonoids like beta-carotene, lycopene, lutein and cryptoxanthin. Regular consumption of guavas can help slow down cataracts, macular degeneration, and improves general health of the eyes. Moreover, for thin people, regular consumption of guavas can facilitate weight gain. The regular consumption of guavas can also improve skin texture and thus prevent premature ageing. Guavas also have rich content of potassium. Potassium in turn facilitates controlling heart rate and blood pressure. Guavas can reduce cholesterol in blood, and blood pressure among individuals. Guavas are also good for thyroid health as the fruit is abundant in copper. That is not all. The regular consumption of guava can help tackle diabetes. It is because guava is rich in dietary fiber, which facilitates regulating the absorption of sugar in the body. What is more, regular intake of guava can help in prevention of cancer. Guavas are rich in lycopene, which happens to be an antioxidant that could reduce the risk of prostate cancer and breast cancer. It is about time our fast evolving bakery industry makes more creative application of guavas in its dishes, which can enhance their health quotient and hence marketability in these health conscious times. And the use of guava in dishes across bakeries need not be a costly proposition as the fruit is fairly affordable, considering its awesome health benefits. One can say that guava is your super fruit n next door.
Feb-March ’17
INDIA'S FIRST INTERNATIONAL EVENT ON THE ENTIRE VALUE CHAIN OF BAKERY & CONFECTIONERY MANUFACTURING & TRADE
the Bakery World Expo Explore | Discover | Shop
15 16 17 JUNE 2017 BOMBAY EXHIBITION CENTRE MUMBAI, INDIA www.TheBakeryWorldExpo.com
The Bakery World Expo 2017 The Bakery World Expo 2017 (BWE) is India’s first international event on the entire value chain of Bakery & Confectionery industry. The 3-day exhibition and conference will bring together hundreds of baking professionals, industry experts, entrepreneurs, traders, investors, decision makers, manufacturers and customers.
Why The Bakery World Expo?
True Business Event
Ideal Business Matchmaking
Only International Platform
Trade Conference
Akshita Kapoor FOR DETAILS, T : +91 9811715124 CONTACT: E : akshita.kapoor@reedmanch.com
Feb-March ’17
It's a National Event
Mandeep Rupal T : +91 9811190508 E : mandeep.rupal@reedmanch.com
Organized By
37
C O N D I M ENT
bakery revie w
Ketchup
Spreads its Tastes India’s ketchup and sauce market, pegged at Rs. 1,000 crore, is primarily driven by the growing demand for fast food By Jyotismita Sharma
T
hink of ketchup and your mouth might already start watering at the thought of the vivid red colour tomato sauce which is at once sweet and savoury and of which the world never seems to have enough of. Ask for a burger at McDonald’s or at any quick service restaurant, and it is very likely that you will get one or two pouches of ketchup along with it as if it is the most natural thing to have ketchup with a burger. The same goes with pizzas and so many other fast food products. It is even not uncommon to see people doing away with the traditional green and red chutneys and having ketchup while eating samosas or other traditional Indian snacks. The fact of the matter is that ketchup is integral part of our snacking habits. The growth of tomato ketchup market in India is driven by the increasing penetration of global and domestic fast food giants. Though the popularity of this condiment is far greater in western countries than in India, ketchup continues to dominate the country’s table sauce market, followed by Chinese sauce along with its various variants. But did you know that the origin of ketchup had nothing to do with tomatoes? The word ‘Ketchup’ comes from the Hokkien Chinese word, kê-tsiap, which was the name 38
of a sauce made of fermented fish. It is believed that fish sauces were brought by traders from Vietnam to south-eastern China. In the late 17th or early 18th century, the British encountered ketchup in its original form in South-east Asia. While trying to replicate the fermented dark sauce with the savoury taste, they started adding ingredients like mushrooms, walnuts and oysters. According to Jasmine Wiggins of the National Geographic magazine, these early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. “The first known published tomato ketchup recipe appeared in 1812, written by scientist and horticulturalist, James Mease, who referred to tomatoes as ‘love apples’. His recipe contained tomato pulp, spices, and brandy but lacked vinegar and sugar,” Wiggins, formerly a food blogger for the Baltimore Sun Media, wrote in a National Geographic article. By the early 20th century, ketchup caught the imagination of the Americans as commercially produced safe ketchup started becoming available. And today, for many people in most parts of the world, it is almost unthinkable to have a day without having this condiment. According to The Kraft Heinz Company, over 1,000 bottles of Heinz Tomato Ketchup are sold every minute. Along with its popularity, the number of ketchup manufacturers also increased
over the years. Even in India, the ketchup market is very crowded with various domestic and global players vying for a greater pie of the burgeoning ketchup market in the country. It is interesting to note here that today, the percentage of tomato paste or tomato solid used in the ketchup is a major point that the manufacturers seek to highlight. It so happened in 2015 that Israel decided to bar Heinz, one of the earliest producers of commercial ketchup in the world, from calling its tomato sauce ‘ketchup’ because of low content of ‘tomato solid.’ The ruling came after a leading Israeli food manufacturer, Osem, which produces much of the ketchup consumed in the country, executed a lobbying campaign against Heinz. Osem had claimed that Heinz’s tomato ketchup only contained 21 percent tomato concentrate, while to be considered a ketchup in Israel, a sauce has to contain 41 percent tomato concentrate. But after about a yearand-a-half, Heinz re-earned the right to call its sauce ‘ketchup’ again in Israel, Hamodia newspaper reported on 21st February 2017.
Feb-March ’17
bakery revie w
C O N D I M ENT
The new order issued by Israeli Health Ministry’s Food Service Department expanded the definition of ‘ketchup’ to include products with lower tomato content. In the context of India’s crowded ketchup and sauce market, which is pegged at Rs. 1,000 crore and growing at around 20 percent year-on-year, there were reports about FMCG majors reducing tomato content in their ketchup as they faced rising input costs and increased competition from smaller players. But tomato paste content in foreign brands like Del Monte and Heinz as well as in Indian brands like Cremica and Safal remained unchanged, according to the report.
Growth Drivers The simple yet versatile formulation of tomato ketchup mainly from tomatoes, vinegar, sweeteners, salt and spices has made it popular in various cuisines. While it is commonly served with fast food items such as burgers, fries, sandwiches and grilled or fried meat, ketchup is also commonly used as a base for other sauces, primarily because of the popularity and agreeable flavour of the sauce. According to a recent report by Transparency Market Research (TMR), a provider of research and consulting services, the tomato ketchup market is primarily driven by the growing demand for fast food across the world. “While North America is the prime market for fast food, the growing adoption of the western culture across the world is leading to significant demand for fast food in AsiaPacific and Latin America, where the market stands to grow rapidly owing to the increasing disposable income of urban consumers,” it said. The report entitled ‘Tomato Ketchup Market - Global Industry Size, Share, Trends, Analysis And Forecasts 2016 – 2024’ noted that the burgeoning middle class is likely to remain a key consumer demographic for the fast food industry in the coming years, leading to strong growth prospects for the tomato ketchup market. Interestingly, the report also pointed out how the agreeable flavour of tomato ketchup had also boosted its use with local fast food items in emerging markets. A significant portion of the total demand for tomato ketchup comes from families, the report said, while adding that in many regions, local condiments and sauces have emerged as alternatives to tomato ketchup; forcing some tomato ketchup manufacturers to diversify their product catalogue. But looking at the impressive footfall in India’s quick service restaurants, and the love for fast food among India’s vast young population, it can be safely said that the demand for ketchup has started to catch up in the country. n
Feb-March ’17
39
P R O D U C T
P R EV I E W
b akery revie w
Energy Star awarded to MKN
Giving the Professional Edge
Energy efficiency label attests the sustainability of MKN combi steamers The internationally recognized and renowned ENERGY STAR Certificate now officially certifies worldwide the energy efficiency of MKN combi steamers. For many years the MKN international GreenTeam has been working on the efficiency and sustainability of its production processes and products alike. Due to numerous intelligent features the MKN combi steamers are considered to be extremely energy efficient professional cooking appliances. For example, the triple-glazed cooking chamber door boasts an energy saving potential of 28% and the heat exchanger can save approx. 1 kWh energy during a single operating hour in Steaming mode in FlexiCombi 10.1. The ENERGY STAR is an international energy efficiency label awarded by the US Environmental Protection Agency (EPA) since 1992 and it now officially acknowledges worldwide the MKN combi steamers to be exceptionally energy efficient. The ENERGY STAR Programme was introduced to Europe by an EU Regulation in 2003 and has been regarded as the official label for energy efficient appliances ever since. The ENERGY STAR Certificate requires MKN equipment to undergo an annual inspection. So, the specialist for professional cooking technology will also be focussing strongly on continual improvement of production processes and products in future to further enhance efficiency and sustainability. MKN India mdas@mkn-india.com
Chocolates are good for health. Chocolate making companies earns a huge profit in today’s world. Because of the fact that chocolates are a necessity for the consumers, and do not have a close substitute, they can sell it any price they want to. And the craving for chocolates by the customers’ makes them buy these. You can also think of making chocolates by sitting at your home. You need to have some basic knowledge and you can start off with your work. Well, now the question arises of how to gain the basic knowledge? You need not worry regarding the same. CSDO is one such institution which will help to learn the techniques of making chocolate. You just need to learn the art, and it’s done! At CSDO the teachers are very much friendly and highly experienced. They help you learn each and every basic thing with full clarity and understanding. CSDO is not after making money, and thus, the fees is not very high. It can be easily afforded by everyone. Therefore, just get ready to start your own business and be independent. Craft and Social Development Organisation (CSDO) info@vocational-courses.co.in
the Coffee Brewer KitchenAid® Pour Over Coffee Brewer - The KitchenAid® Pour Over Coffee Brewer emulates the technique of an expert barista with a pre-infusion stage that pours just enough water to wet the coffee grounds, then pauses long enough to allow the fresh coffee to “exhale” before the final brewing stage. This technique creates the “bloom” that marks a great cup of pour over coffee, without the need to watch, wait and hover over the cup.The brewer also boasts a carefully designed shower head that fully saturates the fresh grounds, and an intermittent brewing cycle that mimics the natural pauses in a handmade pour over brew. In addition, it features multiple brewing temperature settings calibrated for both light and dark roast coffees, and an adjustable cup setting that optimizes the brew for different batch sizes. KitchenAid www.kitchenaid.in
Belgian chocolate Veliche™- Cargill Cocoa and Chocolate has introduced a premium Belgian chocolate brand, which can address the needs of artisans. Veliche™ Gourmet is the chocolate brand with a long established heritage in producing fine quality chocolate from the Kingdom of Belgium. Rich in character and complex in flavour, yet remarkably workable, Veliche™ Gourmet is dedicated to artisans. It reflects innate purity and simplicity, despite its complex nuances. The product has been specifically designed to answer the artisans’ quest for the famous Belgian chocolate taste. The cocoa beans of this chocolate, which are sourced from cocoa growing regions around the world, are tested and analysed three times so as to ensure their premium quality. Produced in the most modern production facility in Europe with the high standards of food safety and consistency, these Belgian chocolates are available in 12 mm Chocolate dots format. To get closer to artisans, digital communication is being focused upon. A brand new website has been launched in 2015 July showcasing the Veliche™ Gourmet brand, its values, products and exquisite recipes, where Chefs can register to get the latest news about the brand. Social media is also playing a big role in Veliche™ Gourmet’s marketing strategy. Dabon Intl. Pvt. Ltd. gauravtandon@epicure.in
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.
40
Feb-March ’17
Feb-March ’17
41
A D VE R T I S E R ’ S I N D E X
b akery revie w
ASK FOR YOUR
2017 Hotel & Institutions Buyers’ Guide
TODAY! The 2017 Hotels & Institutions Buyers’ Guide provides comprehensive information on more than 8000 products and over 5000 companies. It is the only editorial driven guide, providing latest updates and trends on the products & services. To get your 2017 Hotels & Institutions Buyers’ Guide contact our office or e-mail us.
Hammer Publishers Pvt. Ltd.
206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 E-mail: info@hammer.co.in
Advertiser’s Inde x Company
Page No.
AK ASA INTERNATIONAL
33
APPLE bAKERY MACHINERY PVT. LTD.
27
bunge india pvt. ltd.
13
cremica food industries ltd. BC Craft and social Development organisation (csdo)
39
EURO FOODS PVT. LTD.
15
Fortune Gourmet Specialities Pvt. Ltd.
05
KPL INTERNATIONAL LTD.
01
madhav enterprises
43
mod kitchen equipments pvt. ltd.
29
neena enterprises
12
ola choco garnish
07
rans technocrats (INDIA) PVT. LTD.
bic
remington steel arts
25
sial china 2017
35
Solutionz consulting
14
stec hotelware
21
sunrise victuals pvt. ltd.
11
the bakery world expo 2017
37
The leela ambience gurugram hotel & resorts
23
TRAFS 2017
31
tropilite foods pvt. ltd.
17
UBM India Pvt. Ltd.
41
veeba foods FIC vkl seasoning pvt. ltd.
09
product preview
40
* BC - BACK COVER
42
* FIC - FRONT INSIDE COVER
* BIC - BACK INSIDE COVER
Feb-March ’17
Edible Cake Topper
Edible Flower
Bake ware
Cake Tools
Bake Stable Cups Feb-March ’17
Sugar shape & Sprinkle
Silicon Moulds
Fancy Packaging
Essence & Fragrance
Fonda Frost Fondant 43
I NTE R V I E W
bakery revie w
The Innovative Team Player By Sharmila Chand
Jitendra Upadhyay is the Pastry Chef at Renaissance Lucknow Hotel. He has been a Pastry Chef for 16 years at prestigious hotels. With 16 years experience in the field, the veteran can churn out confectionery masterpieces with ease and panache. Renaissance’s Star Anise Chocolate Mousse is one of his signature desserts. Chef Upadhyay began his career with Jehan Numa Palace Hotel Bhopal. Prior to joining Renaissance Lucknow Hotel, Chef Upadhyay has worked with globally renowned hotel chains and served in positions of responsibility across multiple dimensions of hospitality such as kitchen operations, food and beverages operations, menu planning, catering and guest service. He has excelled wherever he has served. In his present role at Renaissance Lucknow Hotel, his job responsibility includes the entire baking and confectionery operations of the hotel. The excerpts of the interview follow: What is/are the current trend/s in the Indian bakery industry? These days, people in India are getting increasingly health conscious. We have to keep the customer in mind and live up to her/his expectations. Consequently, the current trend in the Indian bakery industry is keeping products as healthy as possible. So the trend of using no artificial colour and less of calorie-dense cream and sugar is gaining momentum in the industry. The focus is on fresh and nutritious stuff as far as possible. Succinctly, healthy and low calorie bakery products are in demand these days. The use of whole-grain flour has overtaken the traditional maida. Seeds, nuts, fibres are now the preferred additives in the Indian bakery industry. Gluten-free bakery products are also riding high.
Who are your idols, that is who all have inspired you? The famous Pastry Chef Vikas Bagul has been a role model, but more than individuals I am inspired by the hard work and innovative ideas.
What are your hot selling bakery items? I have a vast repertoire. But chocolate truffle cake, exotic fresh fruit gateaux, croissants are my specialties.
and low fat cookies, muffins and cakes. We avoid any artificial colour because they are a no-no with our health conscious guests.
What is your favourite tool and why it is so? My two favourite tools are palate knife and whisk; when I wield them I become a magician. I can create magic with them!
What are the challenges you generally face in your job? One of the challenges in my job is the paucity of quality materials and their supply. Especially, as a Pastry Chef in Lucknow, procuring materials on time is a challenge. A lot of ingredients are not available here and we need to procure them from Delhi or Mumbai.
Why your products are higher priced than the products of most of the stand-alone bakeries in India? Stand-alone bakeries can afford to sell their products at a cheaper rate because they use locally procured ingredients. Our products are more expensive in comparison because of the high quality of the ingredients we use.
What do you like about your job? I am in love with my job. I look at my job as a great opportunity to learn and grow. I love the opportunity to innovate that my job provides me.
What about the health quotient? How do you take care of that aspect? What is one aspect of the Indian We concentrate on high nutritive value breads bakery industry that disappoints you? 44
Patience, hard work and ability to innovate are the key qualities of a Pastry Chef. But new entrants to the industry are often in a hurry to climb up corporate ladder and not so willing to work patiently to acquire the skills. This disappoints me.
What you consider as your strength/s as a Pastry Chef? According to me, my biggest strength is the support of my team I work with.
What is your work philosophy? It is to keep my team happy and encourage my team members to showcase their creativity. I believe in keep creating something new, even if it doesn’t turn out to be great.
What are you passionate about besides baking? I love spending time with family. I am also a great movie buff.
How do you like to de-stress? Being home with family is my greatest stress buster.
What are your dreams? My dream is to be a celebrity Chef who is adored by his team and who people want to work with.
Lastly, what is your mantra for success? Just keep moving forward.
Feb-March ’17
DELENG/2011/39507
Feb-Mar ’17
Oct-Nov ’16
Hammer Food & Beverage Business Review
Hammer Food & Beverage Business Review
77
85