“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 June-July ’16 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in
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 © 2016 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 increase in disposable incomes across urban middle class India since the last decade, the deep impact of globalisation on our lives and lifestyles, and the change in consumer preferences towards food & beverage options during the recent years have given a huge impetus to the coffee café culture in urban India. No wonder, the market for coffee café chains and bakery café chains has experienced a robust growth in the country, and this market is expected to grow further, that too impressively, in the years to come. The low per capita consumption of coffee in India also indicates huge unexplored opportunities for the growth of coffee café culture in the country. However, this growth is not without its share of challenges, which need to be addressed effectively and quickly. In the Cover Story of this issue, we have explored the growth of coffee cafes and bakery cafes in India, and also the factors which needed to addressed to harness this growth profitably in the long-run. Becoming franchisee of a nationally renowned bakery chain can be a short cut to success for an entrepreneur who has just entered the highly competitive and crowded Indian bakery & confectionery industry, or who is thinking of entering this industry. Franchising route is expected to facilitate the entrepreneur to cut through the clutter of competition and get quick market recognition for her/his products, in the Indian bakery & confectionery industry. Moreover, the marketing support and training provided by the franchiser to the franchisee company can also be crucial for the success of the bakery franchisee operations. However, just by being franchisee of a renowned bakery chain would not yield success for the bakery enterprise if various essential and basic factors are not being heeded to. The Business Story of this issue deals with the possibilities for franchising route for bakery businesses and also talks of the factors which need to be taken care of for making a bakery franchisee a success. The gradual evolution in the market positioning of chocolates in India, and also the various other trends pervading through India’s chocolate business are being explained through our Confectionery section. India’s fast growing but still nascent chocolate market is experiencing uncommon and innovative infusions in chocolate products during the recent years. This fascinating trend is also covered in this feature. Various other evolving bakery trends are also being discussed with expert Chefs in the Trend section, which can make for interesting reading. The applications of tomatoes in bakery production, which is presented in our Product section, can be useful reading for many operational personnel in the industry. The two Q&As in the issue with industry experts can also be of interest to the industry professionals. We hope the comprehensive reading material presented in this issue would engross our valued readers.
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
June-July ’16
i n s i d e
16 COVER STORY
The Impressive Coffee Café Culture
22 BUSINESS
Opting for the Franchising Route?
26 PRODUCT
The Right Fruit for Bakeries
28 CONFECTIONERY
Chocolate Trends in India
32 TREND
Happenings in the Industry
36 OPERATIONS June-July ’16
Stop the Spoilage
departments 04
Events
08
News Scan
14
Focus
40
Product Preview
44
Interview 3
e v e n t
bakery revie w
Food&HotelAsia2016 Attracts over 70,000 Stakeholders With over 70,000 attendees, Asia’s leading premier business event saw fruitful networking and negotiations
The recently concluded Food&HotelAsia2016 (FHA2016) showcased an impressive spread which ranged from the finest and most unique food ingredients and products, to food service equipment, hotel amenities and software solutions. The tradeshow gathered 72,000 attendees, a 13.3 percent increase from the last edition in 2014.They included exhibiting staff, trade visitors, conference speakers and delegates, judges and competitors, and members of the media. “We are heartened and pleased that FHA has continued to be the platform for exhibitors to showcase new and innovative products and is the chosen sourcing ground for many international buyers. Its relevance to the food and hospitality industries remains as vital and effective today as ever,” said Lindy Wee, Chief Executive of Singapore Exhibition Services, which organised the event. The four-day FHA2016, which was held during 12th-15th April, commanded rewarding leads and deals for exhibitors and participants, with negotiations expected to continue even after the event. One of the quickest deals ever struck at FHA, less than an hour after the event’s opening, was between Dutch hotel room equipment maker, Bentley Europe BV, and Singapore buyer Hunwin Enterprises,
4
for a revolutionary sensor-operated hair dryer that premiered at the event. The event also witnessed launch of many new products. Foxy’s Thoughtful Ice Cream, a super-premium, all natural ice cream loaded with six strains of probiotics, was one of them. “After months of research, we have launched what we believe is a world first: a super-premium ice cream that is almost the perfect probiotic delivery system,” said Angus Murray, CEO of the Californiabased company. The Japan Pavilion, led by the Japan External Trade Organisation (JETRO) Singapore, returned this year with an even greater number of exhibitors and space than the 2014 edition. “JETRO is participating in FHA for the fifth time this year with 79 exhibitors in our pavilion, a 70 percent increase compared with the previous edition, as part of our continued efforts in supporting overseas business expansion activities of Japanese SMEs,” Masaya Hasebe, Managing Director, JETRO, said. Gene A. Rono, President of the Association of Purchasing Managers of Hotels & Restaurants of the Philippines, was one of the visitors with a wide array of products on the show floor. “As a gluten-free establishment, it is not easy for us to find local suppliers of
such products. This is the second time I am visiting FHA because it gives me the opportunity to source for gluten-free products from international suppliers,” said Agnetta Lew, owner of Jonathan’s, a popular gluten-free cafe in Singapore.
Knowledge Sharing Arena From destination investment opportunities to F&B design, hospitality technology, food manufacturing and bakery, FHA2016 International Conference covered a wide spectrum of topics ranging from new strategies, to challenges and issues impacting the food and hospitality businesses. Zenaida B. Gonzales, owner of Michell’s Cakes & Pasteries and Stregato Gelateria, the Philippines, said, “The conference, especially the masterclass on bakery trends, is very informative. We were made to understand the present trends in bakery products. The latest innovations being discussed would surely help to boost sales, especially the storytelling way of inspiring our customers to be curious to buy the products.” One of FHA’s most exhilarating events, the FHA Culinary Challenge saw a mix of both young and established Chefs from around the world gather to compete in various challenges such as the Gourmet Team Challenge where Team Taiwan emerged winner; the Individual Challenge where Marina Mandarin of Singapore won. Raffles Hotel Singapore became the winner for the new Sweet High Tea Challenge. The next edition of FHA will be held in April, 2018. n
June-July ’16
June-July ’16
5
e v e n t
bakery revie w
Asia Fruit Logistica Gets Bigger in 2016 Over 9,000 top-level buyers and trade professionals from more than 70 countries are expected to attend the three-day international trade fair for fruit and vegetable marketing in Hong Kong Asia Fruit Logistica, Asia’s leading fresh produce event, to be held in Hong Kong from 7th-9th September, is set to get bigger this year as the amount of exhibition space sold for the fruit and vegetable marketing show has already surged past last year’s total. What is more, visitors would find plenty of novel products and services on offer at this year’s show, the organisers informed. Over 9,000 top-level buyers and trade professionals from more than 70 countries are expected to attend the three-day exhibition.
Colombia is also one of the world’s most biodiverse countries, producing a wealth of exotic fruits — and it is now carving a niche in global markets for a range of products, whether it be avocado, mango or physalis. Asia’s burgeoning berry business will also find representation at this year’s show. Some of the exciting sources of berry supply will feature through first-time exhibitors such as Joyfarm, which exports organic strawberries from Korea; Soloberry, which represents berry growers in Spain, Portugal and Morocco; and leading Polish blueberry grower-exporter, BerryGroup. An array of apple brands will also be on display
EVENTS’ CALENDER Bakers Technology Fair 2016 22-24 July 2016 The Codissia Trade Fair Complex, Coimbatore www.bakerstechnologyfair.com India Hospitality Expo 4-6 August 2016 Dr. Shyama Prasad Mukherjee Indoor AC Stadium, Panaji, Goa www.trinityworld.biz TRAFS 2016 4-7 August 2016 Bangkok International Trade & Exhibition Centre (BITEC), Bangkok www.thailandhoreca.com Fi and Hi India 2016 22-24 August 2016 Pragati Maidan, New delhi www.foodingredientsglobal.com/india/home Asia Fruit Logistica, 2016 7-9 September 2016 Hong Kong Convention & Exhibition Centre, Hong Kong www.asiafruitlogistica.com
Exhibitors from some 37 different countries have registered to showcase their products and services, and there are 23 national pavilions booked. Egypt and Australia — which have been among the top-five exhibiting countries at Asia Fruit Logistica over the recent years — have expanded their space by 30 percent and 24 percent respectively, compared to the last year’s total. Many other countries are ramping up their presence, albeit from lower bases. Exhibiting nations from within Asia are leading the way. As of late June, Pakistan, Thailand, Korea and Japan had already registered sizeable increases in exhibition space. European countries such as Germany, Greece and Spain are also among the big movers. Novelty on Display Latin American country Colombia is making its debut appearance at this year’s show. Renowned for being a major banana exporter,
6
at the exhibition. Ambrosia, the bi-coloured apple that was discovered in British Columbia, Canada, in the early 1990s — and is now grown under licence in Canada, the US, Chile, New Zealand and Europe — will have its own stand at the event for the first time this year. The exhibition is the core of the Asia Fruit Logistica business week, which also features a rich programme of three conference events. It all gets underway with Asia Fruit Congress — Asia’s premier fresh produce conference event — which takes place on September 6, the day before Asia Fruit Logistica opens its doors. On the first day of Asia Fruit Logistica, Cool Logistics Asia, the conference dedicated to perishable logistics, will return for its second edition. New for the 2016 edition of the show, and taking place on the second day is Smart Horticulture Asia — the first-ever conference for information management, standards, technology and robotics for Asia’s fresh produce sector.
Cakeology 16-18 September 2016 Bombay Exhibition Centre, Goregaon East, Mumbai www.cakeology.in Annapoorna World of Foods India2016 22-24 September 2016 Hall 6 , Bombay Exhibition Center, Mumbai www.worldoffoodindia.com International Baking Industry Exposition (IBIE) 8-11 October 2016 Las Vegas Convention Centre, Nevada, US www.ibie2016.com SIAL Paris 2016 16-20 October 2016 Paris Nord Villepinte, Paris www.sial.fr HOSTECH by Tusid 2016 2-5 November 2016 Istanbul Turkey www.hostechbytusid.com
June-July ’16
(A Unit of Stec Hotelware)
June-July ’16
7
NE W S
S C A N
bakery revie w
Cremica Food Industries Raju Bhatia to Raises Rs. 100 Crore Represent India’s Dry Condiments maker Cremica Food Industries recently raised $15 million (Rs 100 crore) from Rabo Equity Advisors, a food Fruit Industry at INC and agri-focused private equity firm, media reports said. The move is aimed at increasing Cremica’s geographical reach in retail outlets across southern and western India. The company had also offered to buy-back shares from its previous investors Motilal-Oswal, earlier this year. According to reports, Rabo Equity Advisors will acquire a minority stake in Cremica following the transaction, which is routed through India Agri Business Fund II.
Yours Food Launches Malto Energy Biscuits Eastern India’s FMCG brand, named Yours Food is expanding its product portfolio with the launch of energy biscuits under the brand name Malto. Currently available in West Bengal, the product will storm into markets of other states over the next few months, a media report said. Priced reasonably at Rs 10 for a 100 gm pack, Yours Malto energy biscuits hope to strike a chord with the kids.
Raju Bhatia, the renowned face of California Agri Nuts Corporation has been appointed as India ambassador to represent the dry fruits industry at the next edition of International Nut and Dried Fruit Council (INC) conference, to be held for the first time in India in 2017. INC 2017 is scheduled to be held at Chennai from 19th21st May. As Managing Partner in California Agri Nuts Corporation and Managing Director of DRB Foods, Bhatia’s focus is to create value for the industry and consumers alike. He is recognised globally for his vision, and is known as one of the stalwarts of the industry. “It’s an honour and privilege to be appointed as an Ambassador for India to represent the dry fruits industry at the INC,” Bhatia said in a statement. “Our ever growing dry fruit industry in India comprising of almonds, pistachios, walnuts, cashew nuts, raisins, etc. to mention a few, now has a representation worldwide, and my vision is to put forward issues across key bodies and help in promotion of trade and spread the health message on benefits of consuming these nuts to the masses,” he noted. The INC is a source for information on nuts and dried fruits for health, nutrition, food safety, statistics, government standards and government regulations regarding trade barriers and trade quality standards.
Lavazza Unveils New Filter Coffee Italian coffee manufacturer Lavazza has added a new product to its ‘Made in India’ range of pure filter coffee. The new product is named Grand Hotel. The first ever ‘Filter’ product in the country from the house of Lavazza, this new variant will give coffee enthusiasts a chance to experience the taste of authentic ‘Italian coffee’, Lavazza India said in a statement. Grand Hotel filter coffee is a blend of 50 percent washed Arabica and 50 percent natural Robusta, sourced from Chikkamagaluru and Coorg regions in India with mild and aromatic tastes, offering an enriching experience to the coffee lovers, it added.
8
June-July ’16
June-July ’16
9
NE W S
S C A N
Britannia Launches Cake Biscotti Britannia Industries has introduced into the market a one-of-its kind product — Cake Biscotti — that combines the aroma and taste of a cake and the ‘light soft crunchy bite’ of a cookie. It will be available in two delicious variants — fruit and nut, and choconut, a company statement said. “Britannia is always looking to capitalis`e on its expertise in the baking business and its understanding of the taste and preferences of the Indian consumers to offer them truly new and exciting food experiences,” said Manjunath Desai, Vice President of Strategy and Business Development at Britannia Industries Limited. “Cake Biscotti aims to popularise an interesting bridge format by combining the delight of a cake with the crunch of a cookie. It sets the launch of a new category and will be backed by aggressive consumer sampling, digital marketing and in store promotions and visibility,” Desai said. The Britannia Cake Biscotti is priced at Rs.25 for a 70gm packet of the fruit and nut variant and Rs.28 for a 70gm packet of the choconut variant.
bakery revie w
1078 kg Dirt Cake Creates Guinness Book of World Records A mammoth 1,078 kg dirt pudding cake, created by four Bangalore-based bakers, has earned a place in the Guinness Book of World Records. The ‘Bangalore Baking Buddies,’ as Danish Ali, Dr. Archana Diwan, Nidhi Bagri and Poonam Ankur Shrishrimal call themselves, created the masterpiece over a span of 12 hours in the month of July. “When you are passionate about something, there is only joy and aspiration to meet the challenge. The euphoria of the achievement brushes away all the aches and pains,” Poonam Shrishrimal said on accomplishing the feat. To create over thousand kilogram cake, the bakers used 220 kg cream cheese, 190 litres whipping cream, 550 kg crushed sandwich cookies, 65 kg sugar, 180 litres milk, 45 kg custard powder, 35 kg candy, 85 kg butter and 35kg garnish. The huge cake was given a ‘Garden Look’. What emerged as a result of the grueling 12-hours of work at the Park Hotel Bangalore was a delicious cake that the team distributed among the underprivileged children. “One set of recipients were also blind children. The distribution part too was very satisfying for us,” Archana Diwan said. Congratulating the four bakers, Rishi Nath, presiding judge for the Guinness World Record said in a statement released by the Bangalore Baking Buddies, “This is a tremendous achievement and it is certainly going to be hard for another team to break this record. The team started with the benchmark of 1000 kg of dirt pudding cake but the weighing scale finally tipped to an even greater height of 1078 kilos.”
Dunkin’ Donuts Rolls Out New Products for Kids Keeping in mind the tastes and preferences of its younger customers, Dunkin’ Donuts (DD) recently launched a new range of donuts, ‘DunkyDoos,’ designed especially for kids. The new DunkyDoos assortment consists of six new, colourful, and cheerful donuts in range of flavours that kids prefer. These have been designed in a fun, creative manner to add to the overall playfulness that will appeal to the kids. “We look at donuts, not as the end product but as a platform. Our latest offering, ‘DunkyDoos’ is a specially designed range for kids. Donuts, by construct, imitate the basic nature of kids. They are sweet, full of energy and have an inner core that houses much more excitement and fun,” said Tarun Bhasin, President & Chief Business Officer, Dunkin’ Donuts India. “DunkyDoos is our attempt to offer the kids a range that they can truly call their own and have fun with,” Bhasin pointed out. Dunkin’ Donuts in India is positioned as a Food Café, occupying the sweet spot between cafés and quick service restaurants.
10
June-July ’16
Come, B ake w ith
us !
Ingredients y r e k a B ts & Produc d o o F -Dair y n o n of tors u b i Distr d n a ers r u t ac nuf a M
At Sunrise Victuals Pvt. Ltd, we are committed to catch up with nerve of the industry and give you our premium products packed with quality and nutritional values intact.
We Offer Solutions for Cakes/Pastries:
• Toppings • Premixes • Decoration • Glazes & Icings • Chocolate Cream • Cooking Cream • Premium Truffle • Desserts • Chocolate Compound • Liquid Flavor Colors • Filling & Pastes
Our Valued Customer includes : • Premium Hotels • Boutique Bakeries • Neighborhood Bakers • In-store Bakeries • Caterers • Restaurants • Home Bakers • Coffee Shops & Chains
Sunrise Victuals Pvt. Ltd.
Plot No-16, Phase-IV, HSIIDC, Ind. Estate, Kundli, Sonipat, Haryana- 131028(India) Phone: 0130-6531342 / 8816000893, Email: sales@sunrisevictuals.com June-July ’16 Web: www.sunrisevictuals.com
Our Distributor Network: • Andhra Pradesh • Chhattisgarh • Delhi • Gujarat • Haryana • Himachal • J&K • Jharkhand • MP • Mumbai/Maharashtra • Punjab • UP/UK • West Bengal
Certified 11
NE W S
S C A N
bakery revie w
Coffee at Normal Temperatures May Not be Carcinogenic The World Health Organisation (WHO) has reversed previous findings that coffee and yerba mate might cause cancer. But the findings, based on a large data set, come with a caveat. Drinking the beverage too hot may still be bad for your health. In 1991, the WHO categorised coffee as “possibly carcinogenic” based on a much smaller database of studies. Now, the scientists highlighted some studies that associated coffee with cancer when the real culprit was probably tobacco smoking, which is highly correlated with heavy coffee drinking, according to the report. To determine if drinking coffee, yerba mate or other very hot beverages causes cancer, 23 scientists from 10 countries met at the WHO’s cancer research arm International Agency for Research on Cancer in Lyon, France, in May this year. Their results were published in the journal Lancet, on
June 15. The scientists downgraded a cup of coffee from “possibly carcinogenic” and hot mate from “probably carcinogenic” to safe for consumption as long as neither are scalding hot. But beverages surpassing 65 degrees Celsius may increase the risk
of tumours in the esophagus, which resides in the chest area below the throat, said one of the researchers, Mariana Stern from the University of Southern California (USC). “Enjoy your coffee or mate, but make sure it’s not very hot,” said Stern, an Associate Professor of Preventive
Medicine and Urology at the Keck School of Medicine of USC. “There is physical evidence that very hot beverages can contribute to cell injury in the esophagus and thus contribute to cancer formation,” Stern noted. The group scoured more than 1,000 studies on over 20 different types of cancer. The scientists concluded drinking any beverage hotter than 65 degrees Celsius is “probably carcinogenetic to humans,” placing scalding hot drinks in the same category as DDT, frying food at high temperatures, consumption of red meat and the human papillomavirus. However, the news about coffee was not grim. “For many cancer types, we found clear evidence that coffee is not carcinogenic,” Stern said. “In fact, we found that coffee protects against some cancers such as liver and uterine endometrium cancer.” The researchers estimated that a cup of coffee a day decreases the risk of liver cancer by 15 percent.
Domino’s Pizza Introduces ‘BurgerPizza’ It looks like a burger, but tastes like a pizza. Yes, Domino’s Pizza India recently introduced a significant new innovation for the Indian market – the BurgerPizza! “This is our attempt to create a new category and bring pizza-ness in a consumption segment that is addressed by burgers and sandwiches,” said Dev Amritesh, President & Chief Business Officer, Domino’s Pizza India, while announcing the new offering. “Unlike other burgers, the BurgerPizza is comfort food, full of pizza goodness and has been specifically designed for the Indian palate,” he added. The BurgerPizza is different from conventional burgers in many ways. “Instead of using fried ingredients, the BurgerPizza has oven-baked ingredients. It is made with generous fillings of herbs and vegetables, tomato sauce, mozzarella cheese and soft buns, all oven baked together to perfection,” S. Murugan Narayanswamy, Senior Vice President Marketing, Domino’s Pizza India, explained. “We aim to address the desire for a burger through a new
12
kind of pizza — the BurgerPizza,” Narayanswamy pointed out. The new innovative addition to the Domino’s menu is aimed at growing the company’s share in the ‘all day, individual consumption’ occasion and further grow its share of the chained Indian food service industry that is pegged to grow three-fold to Rs 25,000 crore within five years according to a recent ASSOCHAM report. “Our category is segmented by occasions. We dominate the ‘shared mealreplacement’ occasions with our core Pizzas. The ‘all day, individual consumption’ occasion is an opportunity that we see as being incremental to our business. The BurgerPizza is our offering for this opportunity,” Amritesh said. Starting at Rs 89, the BurgerPizza range is available in two vegetarian and two nonvegetarian variants at the 1000 plus Domino’s Pizza restaurants across India. The BurgerPizza is also available for ordering on the Domino’s online ordering website, and the Domino’s Pizza mobile app, the company said in a statement.
June-July ’16
June-July ’16
13
f o c u s
bakery revie w
Enhancing India’s Presence in Pastry Arts Vinesh Johny is the Co-Founder and Executive Pastry Chef of Lavonne Academy of Baking Science and Pastry Arts, Bangalore. By his own admission, “Lavonne brings in Pastry Chefs of international repute and thereby provides world class education to students wanting to specialise in the field.” After graduating from culinary school, he went on to work with Oberoi Hotels & Resorts and Starwood Hotels & Resorts, in various capacities. He set up Lavonne Academy of Baking Science and Pastry Arts (affiliated with City & Guilds, London), in 2012, at the age of 24, with the aim of making pastry arts a mainstream career choice. Vinesh also has the honour of being featured in the inaugural ‘Forbes 30 under 30 Asia’ list for 2016, in the Arts category. While conversing with Bakery Review, Vinesh threw interesting lights on his career, on the fast evolving Indian bakery industry, and also on the Lavonne Academy of Baking Science and Pastry Arts. The excerpts of the interview follow What or who was your inspiration behind becoming an Executive Pastry Chef? During my days as an Intern, I loved my time in the pastry kitchen but I was also good at churning up beverages. I had a counselling session with my managers before I took up my specialisation and was asked to take up F&B service. I was at peace with my decision until I met Chef Avin Thaliath, who was my pastry teacher then, in college. He tasted a chocolate cake that I had made during one of the services and came to the realisation that I should pursue my career in bakery. He took me to the principal and told him, “This boy will
train in bakery”. My memory of that day is still vivid. And now, 11 years later, he is one of the Co-Founders with me at Lavonne Academy of Baking Science and Pastry Arts.
that I make every year inspired by the classic lemon meringue pie; and Chocolate Reflection which boasts different textures of chocolate are the three among my popular products.
What do you enjoy the most about your job? Also elaborate on some of the major day-to-day professional challenges that you face
According to you, which are the ongoing prevalent trends in the Indian bakery and confectionery industry?
Being able to make a profession out of my passion is my biggest joy. I love that I get to create something new every day, and innovative something on what I have created previously, meet new people, educate people who are passionate about baking and pastry, and meet other Pastry Chefs who inspire me. As far as professional challenges go, I think when you love your job you manage to find your way around most problems.
Name three of your most popular products in your present tenure Our mixed nut Jaconde filled with hazelnut cremeaux and ganache, with a thin layer of dulce de leche and almond shortbread; Lemon Invasion, a creation
14
Trends are of cyclic nature. What is in today is out tomorrow. Old-school desserts are gaining momentum again... But generally speaking, we are now witnessing an increasing awareness about the importance of pastry art and education in the country. We have international summits that are taking place here. MasterChefs are visiting the country. Other international pastry artists are being invited by schools like ours to host masterclasses. There is also an influx of students from mostly the Middle-East and other parts of the Indian subcontinent, who are choosing to pursue their studies in pastry and bakery here.
In your opinion, which factors are responsible for India’s bakery
June-July ’16
f o c u s
bakery revie w
and confectionery industry not reaching the European standards? Is it the paucity of quality ingredients, lack of sufficient resource base of quality manpower, lack of adequate state support, infrastructural lacunae, immature public perception towards bakery and confectionery products or all of them? These were definitely the challenges which we have faced in the past but we are now progressing, and rapidly at that, right now. Now in India we have a large number of people who are better read and very well-travelled. They are exposed to global F&B trends and cuisines. There is so much more importance being given to pastry arts and baking science in the country today. We already have international Pastry Chefs vying to come here and Lavonne has been doing its bit to facilitate such opportunities. Moreover, India boasts some of the best Pastry Chefs in the world.
What is the main objective or
focus of Lavonne Academy of Baking Science and Pastry Arts? When was it set up and how has been its performance till now, in terms of students’ enrolment? Kindly elaborate We set up Lavonne Academy of Baking Science and Pastry Arts in June 2012. It was born out of a dream to make India among the ultimate destinations for those looking to pursue baking and pastry arts as a passion or as a profession. The name denotes the immortal Yew Tree, and at
Lavonne we are committed to bringing baking and pastry arts from the sidelines of gastronomic pursuit in the country into the mainstream, and immortalising its significance in the country.
CO40CON
PO45
In the four years of our presence, I am extremely happy to say that we have been scaling new heights every year. In a couple of months, the 10th batch of our Diploma program will be graduating! Alumni of Lavonne are doing extremely well for themselves and are either working in five-star kitchens or have set up their own patisseries in India and/or abroad.
Are there any expansion plans at present pertaining to Lavonne Academy of Baking Science and Pastry Arts? If yes, kindly talk briefly about them Yes, and we are extremely happy to announce that we are expanding to over three times of what we currently are. Lavonne has always believed in and has been at the forefront of providing holistic education, using innovative methods of teaching and focussing as much on theoretical skills as on technical knowhow. And we are only scaling up in this direction and with the same vision in mind. There is so much in the pipeline and it is only a matter of time before all of these unfold in to reality. n
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
June-July ’16
15
C OVE R
S TO R Y
bakery revie w
The Impressive
Coffee Café Culture With the rise in the spending power of the middle class India and the increasing awareness towards and influence of western trends on the urban middle class India, more and more urban Indians are now getting attracted to café latte and other caffeinated delicacies. The result is sprouting of western-style coffee bars all over the country. Ashok Malkani takes a look at the current scenario and finds that a positive consumer outlook towards experiences such as premium coffee, along with higher disposable incomes and growing number of young professionals have contributed to the growth in coffee consumption in India. Another factor for this is the greater access to coffee machines in offices and institutions in the country than say a decade before, which has facilitated generation of interest towards coffee among consumers in the country, and, indirectly, drove coffee sales in Indian households. 16
June-July ’16
C OVET R ENS DTO R Y
bakery revie w
I
ndia has been associated with tea drinking for so long that there was a tendency to call India as a land of tea-totalers. But with increasing overseas travel and significant increase in disposable incomes since the last decade, amidst pockets of middle class urban India, coffee has become a favourite among many a youth and the youngat-heart in the country, across its vast geographies. Now an increasing number of younger consumers in the country are discarding tea to crowd into thousands of western style coffee shops, which have sprouted across large and small cities of the country. India has emerged as one of the favoured destinations for coffee shops, popularly termed as cafes.
The Happening Trend The coffee chains’ market in India has witnessed a robust growth so far and is expected to grow rapidly in the future. With the Indian middle class consumers ready to spend more and be a part of global lifestyle and culture, coffee parlors in the country are on an expansion spree. From small-sized coffee parlours to classy coffee lounges, leading coffee retailers have all been fighting hard to lure India’s growing middle classes. Several youngsters in India have lately embraced the coffee culture. Chennaibased actress, model and ex-VJ Pooja Gallyot moved her preferences from green tea to coffee last year and is now ardently loving the beverage. “I have got used to Starbucks’ coffee as wherever I travelled, I came across an outlet of this chain. It’s like a comfort drink,” she
June-July ’16
stated. Kolkata-based fashion designer Kiran Uttam Ghosh too is a coffee lover. Coffee shops, for many of the upwardly mobile young in urban India, are an ideal place for rendezvous and coffee is an ideal drink to talk things over. With the growth of coffee café culture in the country, the Indian consumers’ tastes of coffees have also undergone marked evolution since the last decade. These days, many of the young and even the not so young crowd in the sleek coffee cafes across urban India are seen sipping Americano, Mocha, Cappuccino and many other exotic styles of this invigorating brew, which not so long ago were foreign to the then comparatively conservative tastes of India. According to TechSci Research’s report titled ‘India Coffee Shops / Cafés Market Forecast, Consumer Survey and Opportunities, 2021’, coffee shops /cafés market in India is projected to grow at a CAGR of over 11 percent during 2016-2021, on account of the growing coffee culture among young population, increasing urbanisation, rising disposable income levels and changing eating and drinking preferences of consumers. Changing work patterns of business executives is also driving demand for such coffee shops / cafés, as these outlets offer services such as free Wi-Fi, entertainment zones, etc. “In India, coffee shops / cafés market is in developing stage, with majority of demand for coffee beverages emanating from urban centres such as New Delhi, Mumbai, Bengaluru, Chennai, Hyderabad and Kolkata. In addition to metros and tier I cities, new companies and leading market players are targeting expansion to tier II and tier III cities of the country. This coupled with implementation of various government plans to develop smart cities, etc. is projected to drive growth in the Indian market for coffee shops / cafés over the next five years,”said Karan Chechi, Research Director with TechSci Research, a research based global management consulting firm. “The last few years have seen a flurry of activities and aggressive expansion by established brands and entry of new
17
C OVE R
S TO R Y
VG Siddhartha
players in the market. This, coupled with increased consumer purchasing power, high café exposure and acceptability of the segment by the time-pressed consumers, has significantly increased the scope of business for coffee cafes in the country,” explained VG Siddhartha, Chairman of Coffee Day Enterprises Ltd.(owner of the Café Coffee Day chain). Café Coffee Day, Costa Coffee and Starbucks are some of the important coffee café chains doing business in India. Besides the big players, there are a number of small and medium outlets which are inducing people over for coffee and conversations. In Bengaluru local brands such as Maiyas, Adigas, Shanthi Sagars, the SLVs, Hatti Kapi, Katte Kapi, Brahmin’s Coffee Bar and Coffee Board outlets are still going strong. Small joints rule the roost in Chennai too, courtesy Madras Coffee House, Leo coffee outlets (under brand Mylapore Mocha) and Kumbakonam degree coffee outlets. Coffee is no longer a beverage that was mostly consumed in south India. It has now become a pan Indian beverage. “According to the consulting firm Technopak, the organised café market in India was estimated to be around Rs. 6700 crore in 2014 and it is projected to increase to Rs.15,100 crore by 2020 at a compounded annual growth rate (CAGR) of 15 percent,” Siddhartha asserted. This indicates a healthy future for the coffee café chains in India. According to Technopak’s report, India’s coffee chain market was Rs. 1820 crore in 2014 and it is expected to grow to Rs. 5430 crore by 2020.
18
bakery revie w The growing demand for coffees can in turn enhance the production of coffee in India. The country already has the distinction of being the world’s sixth largest coffee producer. Yes, still the annual per capita coffee consumption in India, though increased substantially since the last decade, is only 90 gm. On an annual per capita basis, Indians drank 16.6 cups of coffee during 2015. This is nowhere near the annual per capita consumption of coffee in Europe, which is about 4 kg. However, this presents a great opportunity for coffee chains and bakery cafe chains to tap the huge unexplored market in India and grow profitably.
Reflections from the Industry This growth of the coffee café culture in India is reflected in the expansion plans of various coffee café chains in India. About a year back, Café Coffee Day, which can be credited with kickstarting this growth in coffee café culture in urban India way back in 1996, announced that it was going to make an investment of Rs.400- 450 crore over the next three years for opening 400 outlets in the country. Starbucks entered the Indian market only in October 2012 and till 23rd July 2015, there were 75 Tata Starbucks’ outlet in India. Till the first week of July 2016, the total number of outlets of the chain in India stood at 84; just barely 45 months after the chain opened its first store in India. Presently India probably happens to be the fastest growing market for Starbucks in terms of its store expansions. The impressive growth of Café Coffee Day and Tata Starbucks
in the Indian market reflects on the growing demand for coffee cafes and bakery cafes in urban India. About 20 new Dunkin’ Donuts outlets in India are expected to come up during the current fiscal. By the end of May 2016, Jubilant Foodworks was already operating 74 Dunkin’ Donuts restaurants, spread across 24 cities in the country. Dunkin’ Donuts was launched in India only in April 2012. Besides the reputed coffee café MNCs, there are a lot of artisan coffee brands which are emerging in different parts of India and are fast gaining in popularity. Their USP lies in supplying awe-inspiring freshly roasted coffees straight from the roasters.
Factors to Heed The growth of coffee café culture in India should ideally lead to greater demand for bakery products like doughnuts, sandwiches and burgers as many of these cafes serve these items along with a wide selection of beverage options. In fact, it is difficult for a café in India to earn profitability just by retailing coffee. Despite increase in coffee consumption during the recent years, coffee in itself still doesn’t generally generate huge sales in the country. Thus cafes need to emphasise greatly on burgers, pizzas or sandwiches to garner impressive profits, on a longterm basis. Otherwise despite growth of coffee café culture in the country, a huge multitude of our cafes would find profitability elusive in the long-run. The growth of coffee café culture in India seems evident, but what about the profitability of coffee cafes? In order
June-July ’16
June-July ’16
19
C OVE R
S TO R Y
to earn enduring profitability, many of the café chains in the country also need to re-position themselves slightly. Presently, there is a general perception among many Indian people that cafes are primarily places for socialising and/or for holding business meetings, and not as places to have great food and beverages to satiate one’s hunger. This perception is an impediment to the profitability of the cafes, for this perception can (and most probably does) lead to smaller billings for coffee cafes and bakery cafes, in comparison to quick-service restaurants, on an average. This consumer perception needs to be changed by the coffee café and bakery café chains operating in India, and in this context, both media and advertising can play crucial roles. Steep rental is another serious problem for coffee café chains operating in India as there is an underlying assumption here that coffee cafes and bakery cafes need to operate in prime locations. Coffee café chains struggling with high rentals had been common features of our food service industry in the recent past, and most probably things have not changed substantially in this direction. It is because in India, despite their mushrooming across urban India during the recent years, the coffee cafes and bakery cafes still have a sophisticated and up market connotation associated with them. Rentals comprise a major chunk of operating costs for coffee chains in the country, which often can challenge their
20
bakery revie w profitability. This can be countered to a greater extent if the coffee cafe and bakery café chains operating in India channelise their expansion more towards the tier-II and tier-III cities and less on the metros than they are doing at present, as rentals can often be and usually is prohibitive in the prime locations across metro cities of India. At the same time, these chains should open more cafes in the middle class commercial localities of the Indian cities, where the rent is comparatively affordable. Succinctly, the coffee café and bakery café chains operating in the country should also focus beyond the premium locations of the cities/towns to keep their operating costs in check. Moreover, in order to gain enduring popularity in India’s locally global markets, the foreign coffee café chains
and as well as the Indian coffee café chains and stand-alone coffee cafes and bakery cafes should make continual endeavours to tailor their baked offerings and other snacks to cater to the local Indian taste preferences. For how much global an average Indian consumer may become he/she is not likely to dispense with his/her local palate preferences. Thankfully, cafes in India are already offering customised local Indian menus to address the demands of the local population, but this trend needs to gain further momentum. Only if the above discussed factors are given adequate importance by the coffee café and bakery café outlets operating in the country, we can expect the impressive coffee café culture in India to experience sustained growth and profitability in the long-run. n
The Aromatic Legacy Coffee growing has a long history. The earliest history of coffee is traced to 875 AD according to the Bibliotheque Nationale in Paris, and the original source to Ethiopia (Abyssinia) from where it was brought to Arabia in the 15th century. By the 16th century, the aroma of coffee had wafted to the rest of the Middle-East, Persia, Turkey, Horn of Africa and Northern Africa before it made its presence felt in the Balkans, Italy and the rest of Europe, Indonesia and America. Probably the first coffee house was opened in 1334, in Istanbul. The Indian context started with an Indian Muslim saint, Baba Budan. While on a pilgrimage to Mecca, he smuggled seven coffee beans (by tying it around his waist) from Yemen to Mysore in India, and planted them on the Chandragir Hills (1,829 metres or 6,001 ft)). These hills, in Chikkamagaluru district, Karnataka, are now named after the saint as Baba Budan Giri. The saint had to resort to smuggling of the beans as taking out green coffee seeds from Arabia was considered illegal. India experienced systematic cultivation of coffee during the second half of the seventeenth century. The states of Karnataka, Kerala and Tamil Nadu account for more than 95 percent of coffee production in the country. Indian coffee is regarded as the finest coffee grown in the shade. About 3.9 percent of the world’s coffee production is accounted by India. The country exports 70-80 percent of its coffee produce. Many decades before the onset of the coffee chain revolution in India during the early twenty-first century, the aroma of coffee used to waft through many South Indian homes. Typical South Indian coffee, or kaapi, is a beverage made with boiled milk and plenty of sugar, and is served usually in stainless steel tumblers. Many families in south India drink more kaapi than tea. South Indians pride themselves on being able to discern coffee quality by aroma alone and go to great lengths to get their favourite mix.
June-July ’16
Helping you move from where you are…
To where you want to be…
Join
ARCHII
Meet us in the forthcoming events & shows Special Rates are offered to our members for participating & Exhibiting in the following events
04-06 August 2016 Goa
15-17 September 2016 Chennai
Trinity is among India's Top 3 producers of events for the hospitality, Food & Beverages, besides related industries. It is a specialized international exhibition, showcasing the latest & most exclusive ware currently available. Meet your target audience in a plush ambience at a easily accessible venue, Venue: specifically coming to meet hundreds of Dr. Mukherjee Indoor AC Stadium companies under one roof - over 3 days.
Like its earlier editions, the 'AAHAR THE FOOD & HOSPITALITY FAIR 2016, CHENNAI’ will provide an excellent platform for Food & Hospitality Products,Food Processing & Packaging products, Refrigeration & Bakery Sector, related technologies & service providers including textiles,bed/table/kitchen linen,terry and non-terry products to display and discuss their latest innovations in the food & hospitality sector
Venue:
Chennai
www.trinityworld.biz
www.aaharchennai.com
15-18 September 2016 Nepal
22-24 Sep 2016 Indore
Venue:
Bhrikuti Mandap www.fbhnepal.com
Food Beverage& Hospitality Exhibition 2016 will host about 125 exhibitors, 7-9 organized special events and attracts more than 60,000 business visitors and consumers. While the event is primarily a business-to-business event, consumers are expected to visit in great numbers. Business visitors will be able to check the exhibitors’ list and directly prebook appointment with the exhibitors for duration of the exhibition.
Venue:
Radisson Blu www.fhrai.com
51st FH&RAI Convention Indore, the largest city and commercial capital of Madhya Pradesh, and a city chosen by PM Modi to be a smart city, is the venue for the 51st FHRAI (Federation of Hotel & Restaurant Associations of India) Convention. With 4032 members comprising of approximately 2650 hotels, 1274 restaurants, 104 associate members and the 4 regional associations, this the one event that gives you a direct connect with property owners themselves.
Advertise in our Newsletter and get exposure in the forthcoming Hospitality events & shows
Jumbo Page : 385 x 290 mm (H x W) Rs 40000 (Cover back) Rs 35000 (Inside Pages) 1/2 Page : 182 x 275 mm (H x W) Rs 18000
1/4 Page 182 x 135 mm (H x W) Rs 10000
The second edition of “ARCHII Newsletter” will be distributed to all the business visitors in the mentioned shows for FREE.. ARCHII Invites Membership to avail year long benefits - Aahar Early Bird Discount / Invitation to Seminars / Networking Meets / Listing in Directory Entrance Fees - Rs. 1000 - Annual Subscription Rs. 2000 (April to March)
Association of Resource Companies for the Hospitality Industry of India B-40, Manu Apartments, Mayur Vihar, Phase-1 New Delhi-110091 June-July ’16 E-mail: archii.association@gmail.com Website: www.archii.org
Contact : Ms. Bharti (Executive Secretary) 21 91-8800103131
B U S I NE S S
bakery revie w
Opting for the Franchising Route? The Indian bakery industry is estimated to be over Rs.7000 crore. What is more, it is growing at a CAGR of 15 percent. The increase in disposable incomes and growing trend of nuclear families with working couples have given and are expected to give a fillip to the demand for bakery products in India. The Indian bakery industry has a promising future, which has induced the entry of several entrepreneurs in this business. Franchising route can be a sensible option for new entrepreneurs or would be entrepreneurs to enter the Indian bakery industry, as by being franchisee of a renowned brand they can quickly get market identity for their products. However, there are also challenges involved for entrepreneurs in opting to become a franchisee of a renowned bakery brand. Ashok Malkani takes a look at the franchising scenario for the Indian bakery industry and warns that it is not a piece of cake. You need to have some managerial skills and dedication to make it a success. He also takes a look at some of the franchise options available for the entrepreneurs in the Indian bakery industry.
T
hese days bakery is one of the most profitable food processing business opportunities that an entrepreneur can initiate through her/his owned or rented space. Selecting the right product combinations and proper marketing strategy are the major deciding factors in getting success in the bakery business. The entrepreneurs thinking of entering the bakery business need to have a sound knowledge of the intricacies of the bakery business and also of the prevailing market trends. And there is competition to tackle. To get market recognition for one’s bakery and confectionery products can be a challenging task for an entrepreneur who has just entered the Indian bakery & confectionery industry, where competition is simply huge. She/he has to build up the reputation of the bakery so as to make it stand apart from the clutter of competition, which takes time and can also entail huge investment in the form of advertisement costs. To ease this process of struggle there is the franchising route, which can give a new entrepreneur in the bakery business quick market recognition. However, it is good to remember that franchising can make the process of struggle shortened and easy, but cannot eliminate struggle and need for knowledge and expertise in the bakery business.
advantage of associating with a reputed and successful brand. So the botheration of building a reputation for your bakery unit does not arise. Also as a franchisee, you are likely to have support before you begin your business as well as after you have set up the business. Besides offering training the franchising company often provides you with advertising support. It is also not uncommon for franchisors providing relevant support to the franchisees in areas of marketing, handling human resources and raw materials, and selection of location for opening outlets. Zoher Khorakiwala, the Chairman, Monginis Foods Pvt. Ltd. while talking about the business prospects of the company’s franchisees some years back, conveyed, “What Monginis proffer is an assured business right from the day the shop is opened. One need not even wait very long for break-even. It is a transparent, steady business with sales spurts on days like Valentine’s Day, Xmas, New Year, Rakshabandhan, etc. To make it even more profitable entirely depends on the efforts and business skills of the franchisee.”
Advantages of a Franchisee
However one must understand that franchising is not a cakewalk. Don’t go
Becoming a franchisee gives you the
22
The Factors to Consider
into the business with the erroneous concept that the franchiser will provide you with all the knowledge. Yes, she/he may provide you with a lot of support from the word go; but you should have managerial experience of some kind. Otherwise, you are going to get overwhelmed by all the responsibilities involved with running a franchised bakery. If you really want your bakery franchisee business to do well, then you are going to have to be actively involved in its day-to-day operations; from the bottom up. Besides investing hard work, there are other factors to consider for making your franchisee bakery business a success. Location is one of the crucial factors for the success of the franchisee bakery outlet, in fact for any bakery outlet. Inappropriate location can easily lead to the failure of a franchisee despite the leverage of brand support. As a franchisee, if you are representing an up-market bakery & confectionery brand, you should have your outlet in a posh locality, and if you are representing a mass brand, it is preferable if you have
June-July ’16
B U S I NE S S
bakery revie w
your outlet in a middle class locality. But in either of the cases, it is always pragmatic to have the bakery outlet on busy streets near restaurants, schools, and other businesses. Not only do these locations have busy car traffic, they tend to have high volume of foot traffic as well, which can in turn increase the business potential of the bakery outlet. Once you have narrowed down your potential locations for the bakery outlet, it is wise to investigate the area. This is not unlike buying a home. Everything looks great on a Sunday afternoon during an open house, but what happens when the Sun goes down? Even the most amazing storefront will find it hard to stay open if that store is located in a remote part of the town. Parking is also a huge factor to consider. If you don’t make it easy for your customers to get into
June-July ’16
your store, then why should they come to you? We live in a world of convenience and you should want to make it as convenient as possible for your customers and potential customers to purchase your products. If you are focusing on a mall location, you should spend some time walking through the mall to get a sense of the traffic flow. When do the crowds start showing up? When do they start leaving? There will always be big anchor stores in a mall. Typically, those are the stores that bring in the traffic. How much business do the other stores in the mall generate? You can probably get a lot of this information from the mall license office. Besides giving considerable importance towards selection of the location, the franchisee should be very careful about the quality of bakery products that she/ he is dishing out to the market. If the franchisee does not deliver the products of a certain quality that is associated with the brand which she/he is carrying, not only the business of the franchisee but the long-standing reputation of the franchising company can suffer. Simply relying on the brand name, without delivering the quality of products
to match the reputation of the franchisor would not help the franchisee bakery business (or rather any business) to thrive. And to check the quality control, a sound knowledge of bakery operations would be necessary, otherwise there are chances that you would be taken for a ride by your staff and/or Manager. There are certain factors which need to be looked upon on a day-today basis like taste, freshness and hygiene, whose neglect can bring downfall of the bakery business, whether it be a franchised operations or a stand-alone owned bakery outlet. Besides ensuring quality of baked creations, the franchisee in the bakery business also need to have knowledge as well as control over food safety measures, and health and hygiene issues so that spoilage and wastage are kept to a minimum and the image of cleanliness & hygiene is emanated to the consumers. Besides these factors of course, a prudent evaluation of costs and profits and a clear idea of the time period that would be required to break-even are necessary for the bakery franchisees to survive and eventually thrive. n
23
B U S I NE S S
bakery revie w
Some Franchisee Options
Here are the details of some bakery franchisee options available:
Franchiser — The Bake Shop: Started in 2011, the Bake Shop is a fast growing chain of cake shops in Maharashtra. It offers more than 100 varieties in cakes and other desserts, over 30 varieties of breads, wide range of savouries and other bakery products. The company has state-of-the-art semi-automatic plant, responsible for timely production and supply of bakery and confectionery products to both company-owned and franchised stores. Area
Storewise
Investment Rs. 5-10 lakhs
Franchise brand fee Rs.2-5 lakhs
Royalty commission Zero
Support & Benefits Pay back of capital likely in 2 years. 80 percent return on investment anticipated. Exclusive territorial rights. Detailed operating manuals provided.
Franchisee training provided on & off site.
Field assistance available. IT systems included in the franchise.
Franchiser — Cakess N Bakess: Incorporated in 2010 in Gurgaon, it is renowned for flavoured cakes, savouries and
snacks, pastries, delicious cookies, bar cakes, special shape cakes and miscellaneous cakes. It specialises in 100 percent eggless cakes. Area
Investment
Franchise /brand fee
Royalty commission
Storewise
Rs. 5-10 lakhs Rs.1,50,000 5 percent Other investment requirements: 10 lakh -20 lakh
Support & Benefits Field assistance provided. Marketing support, advertisement assistance provided.
Franchiser — Monginis Foods Pvt Ltd: Monginis is a renowned player in the Indian cake business. The group has a turnover of Rs. 800 crores, 750 exclusive cake shop outlets and over a 1000 distributors covering more than 23 states in India. Area
250 sq feet
Investment Rs. 5 – 10 lakhs
Franchise brand fee Rs. 3,00,000
Royalty commission 20 percent
Support & Benefits Franchisee training provided at HQ – Mumbai. Operating manuals provided. Field assistance provided. Expert guidance in setting up the franchisee provided.
Franchiser — Cookie Man: Launched in India in January 2000 by Australian Foods (I) Pvt. Ltd., it comprises a premium range of cookies which are steeped in Australian tradition. Today, Cookie Man is regarded as India’s number one brand of fresh baked cookies. Area Storewise
24
Investment
Franchise brand fee
Rs. 10 – 20 lakh
Rs. 5,00,000
Royalty commission Zero
Support & Benefits Detailed operating manuals. Franchisee training provided at Chennai. IT systems provided to the franchisee.
June-July ’16
bakery revie w
June-July ’16
B U S I NE S S
25
P R O D U C T
bakery revie w
The Right Fruit for Bakeries By Swarnendu Biswas
T
here is some long-standing confusion regarding classifying tomato as a fruit or a vegetable. Tomato is commonly treated in culinary terms as a vegetable, but botanically it is a fruit. It develops from the ovary of the plant after fertilisation. The tomato fruit is a berry. It is the edible fruit of Solanum lycopersicum, which is the scientific name of the tomato plant. One can say that scientifically speaking tomato is a fruit, but in popular perception it is a vegetable because tomatoes are more extensively used in savoury dishes than in sweet dish preprations. Tomato plants are vines and if supported, they grow generally up to 6ft or more above the ground. Tomatoes most commonly come in red and orange colours, but yellow and green coloured tomatoes are also abundant. Unripe tomatoes are often green in colour. Even pink and purple tomatoes are also found. There are around 7500 varieties
26
their initial days in Europe, tomatoes were thought to be poisonous by Europeans. Though recipes made through the infusion of tomatoes can be delicious, its leaves are indeed poisonous. These days, tomatoes are widely consumed throughout the world. In fact, it is one of the most liked food products in the world.
Cultivation, Production and Storage
of tomatoes found! Beefsteak tomatoes, cherry tomatoes, grape tomatoes, campari tomatoes, heirloom tomatoes, pear tomatoes are some among them.
The History
The genesis of the word tomato can be traced to the Nahuatl word tomati which gave rise to the Spanish word tomate, from where the English word tomato was derived. According to Wikipedia, Nahuatl is a language or a group of languages of the Uto-Aztecan language family. The origin of tomatoes can be attributed to Central and South America. It is believed that people in today’s Mexico were the first to use tomato as a food item. The history of its usage can be dated back to the 6th century BC. The Spanish colonisation of Americas led to the introduction of tomatoes in Europe, during the 16th century. The Spanish people also took tomatoes to the Philippines, and from there it spread to the South-east Asia and then to the entire Asia. It sounds strange that during
Though tomato plants can grow in most of the habitable climatic conditions, the ideal climate for the growth of tomatoes is the temperate climate. Tomato seeds can easily and quickly germinate between temperatures ranging from 68 to 80 degrees Fahrenheit. Tomatoes can be grown all over the year. Tomatoes require nutrient-rich, fastdraining loamy soil to attain impressive growth. China is the top tomato producing country in the world, followed by India. United States of America takes the third position in our blue planet as far as tomato production goes. As far as storage of tomatoes goes, ideally they should be kept unwashed at room temperatures and shouldn’t be exposed to direct sunlight. Refrigeration of tomatoes can negatively influence their flavour.
Tomatoes for Bakery Tomatoes can be eaten raw in salads and can also be used in several culinary applications. They are integral part of many cuisines, but especially of
June-July ’16
P R O D U C T
bakery revie w cake is also a delightful but uncommon dish, which the bakeries in India can explore upon more frequently. Tomatoes can also be used to make muffins. Cheese and tomato muffin can be a delightful dish, which can easily add value to a high-end bakery unit in India.
Health Benefits Mediterranean cuisine. Especially, in bakeries, the role of tomatoes can be very crucial. Here we would focus on the application of tomatoes in the bakery & confectionery operations. Tomato ketchup and tomato sauce are very common condiments and are extensively used to add taste and flavour to myriad bakery & confectionery products like burger, pizza, sandwich, patties, etc. Besides being used as a taste facilitator, raw tomato is a commonly used ingredient in sandwiches, pizzas and burgers. For example, a slice of raw tomato within a chicken burger with cheese, onion and lettuce, can play an integral part in the burger’s taste. Tomato
June-July ’16
Tomato is spruced with various health benefits. Tomatoes have more than impressive water content. The water content of tomatoes is more than 95 percent. Tomatoes also have low sugar content as compared to other edible fruits. This fruit used as a vegetable is also good source of Vitamin A, C, K, and folate. Tomatoes are also a healthy source of potassium. The intake of tomatoes can contribute towards improvement of eyesight and reduction of blood pressure, and also can contribute towards alleviating skin problems and urinary tract infections.
Moreover, studies have shown that the lycopene present in tomatoes have lowered the incidence of macular degeneration and certain cancers. Tomatoes comprise a large number of antioxidants which can fight different forms of cancer. It is being seen that fresh tomatoes and tomato extracts can facilitate in lowering total cholesterol, LDL cholesterol, and triglycerides. This can contribute towards heart health. Some studies have revealed that tomatoes can lower lipid levels. Therefore, the time is ripe for greater usage of tomatoes in our food services industry, especially in the bakery and confectionery industry. This suggested initiative is expected to garner impressive market dividends, in these growingly health conscious times. More innovative usage of tomatoes by bakeries in India are the need of the hour. However, their steep prices in the Indian market in the present times do generate concern. n
27
C ONFE C T I ONE R Y
bakery revie w
Chocolate Trends in India By Swarnendu Biswas
C
hocolates have an interesting history and a promising future. In India, the chocolate consumption is rising appreciably. Over the last decade, the demand for chocolates from India has been growing significantly. It is true that rising disposable incomes in select pockets of urban Indian society since the last decade (whose numbers are not negligible at all), the influence of globalisation which induced a change in consumer perceptions, and a demographics heavily skewed in favour of young population, have given an impetus to the chocolate consumption in India during the recent years. One can say that these factors are also responsible for the high potential of chocolate business in India, in the near future. Moreover, the fact that India’s per capita consumption of chocolates is only 117 gm a year, which is much less than that of the developed countries, also makes the market potential for chocolate business in India, in the backdrop of the present socio-economic conditions and the huge size of the Indian market, very promising.
The Growing Market According to ValueNotes, the chocolate industry in India was valued at Rs. 58 billion in FY 2014. ValueNotes estimated that the industry would be worth nearly Rs.122 billion by FY 2019, growing at a CAGR of 16 percent. The report of ValueNotes titled ‘Chocolate Industry in India 2014-2019’ noted that increasing disposable income, changing lifestyle,
28
the report observed. The report was published in April 2014.
The Evolution
rising trend of gifting chocolates instead of traditional Indian sweets, and a surge in the sale of dark chocolates were expected to drive the industry growth. According to the report by TechSci Research titled India Chocolate Market Forecast & Opportunities, 2018, which was published in February 2013, it is expected that the Indian chocolate industry will be growing at the CAGR of 23 percent by volume between the years 2013-2018. The report also predicted that the dark chocolates were expected to account for the larger market share when compared to milk and white chocolates, in the coming years. This indicates an evolution in the chocolate preferences among Indians. The report also maintained that the per capita consumption of chocolates was increasing in the country which would continue to flourish the market revenues. According to another report titled ‘India Chocolate Market Forecast & Opportunities, 2019’ by TechSci Research, the revenues from Indian chocolate market are expected to reach 3 billion USD by 2019, primarily on account of anticipated demand surge in dark and premium chocolates. “The per capita annual consumption of chocolates in the country has increased from 40 grams in 2005 to 120 grams in 2013, which is again showing positive outlook for the industry,”
The chocolate market in India is not only growing, but is also evolving. Another of the emerging trends in the country includes a growing affinity for dark and sugarless chocolates. However, though the evolution in the chocolate tastes among its consumers in India is a relatively new trend, but the evolution in market positioning of chocolate products has been happening in the country for quite some time. Over the decades, the market positioning and consumer profile of chocolate products have undergone significant changes in India. In its initial days in India, chocolate products were occasional indulgences for children. This bland market positioning addressed the market for chocolate products for several decades. From there chocolate products graduated to occasional luxuries for urban Indians of all age groups. This transition took place about two decades ago. A Cadbury Dairy Milk advertisement of the 90s titled Kuch Khas Hai Zindagi Mein must be mentioned in this context. The advertisement addressed to bridge the generation barrier in chocolate consumption in India. This advertisement was run under the ‘Real Taste of Life’ campaign by Cadbury India, which helped position Cadbury Dairy Milk as the chocolate that awakened the little child in every grown up. In the next phase, chocolate products in urban India began to make their presence felt in as gift items. This trend began developing during 2004-05 onwards. Nowadays, using chocolates as gift items during festivities is fast graduating from a happening trend to a mainstream convention among upper and upper middle class urban India, and given
June-July ’16
C ONFE C T I ONE R Y
bakery revie w the present socio-economic dynamics, this fast approaching convention is only expected to percolate to middle-middle class urban India too, in the coming years. Cadbury has played an important role in positioning chocolates as gift items during festivities. Cadbury Celebrations debuted on the Indian festival stage in 1997, and facilitated to position chocolate as a replacement to the traditional mithai. Cadbury Celebrations also came up with a new format for chocolate — chocolate laddoos— which put up a challenging positioning to the traditional motichoor and other laddoos. Chocolate products are now also being used as corporate gift items. So we can see that over the decades the market positioning of chocolate products in India has moved from occasional luxurious indulgences for children to indulgences for all age groups and has also included chocolates in playing a role in endorsing or emphasising the emotional bond during festivities. The role of chocolate products in India is expected to go through another transformation during the recent years.
June-July ’16
At least one chocolate brand is now also being positioned as energy booster, and another as a means of satiating hunger. An advertisement of Perk projects the product as an energy booster while Mars’s Snickers is being projected as a snack that can satiate pangs of hunger. Along with these developments, the chocolate market in India has witnessed or is witnessing two parallel trends. From occasional indulgences of luxury, chocolate products have become affordable and fairly regular consumption among many upwardly mobile well-heeled Indians. And many Indians have evolved their chocolate consumption from occasional bites of Cadbury Dairy Milk, Kit Kat, 5 Star or Perk. No wonder, quite a few fancy high-end brands have entered the Indian market during the recent years. Now the chocolate market of India is crowded with
upmarket brands like Snickers, Bournville, Toblerone, Kinder Joy among others. The growing Indian middle class and upper classes are developing a taste for premium products, which is also reflected in the impressive demand for premium chocolates in some sections of the Indian market, whose numbers are of course, sizeable. Overall, we are now witnessing healthy demand for premium chocolates in the country that is only expected to increase. The premium chocolate segment has become an area of focus for major chocolate manufacturers operating in the country.
Customised Chocolates One extension of this trend is the rising popularity of gourmet and customised chocolates and chocolate products with uncommon infusions. However, here it deserves a mention that gourmet chocolate creations are not altogether novel consumer preferences in the Indian context, though earlier they were consumed only by the elite sections of the society. Then it was not developed as a market trend. Mumbai-based Fantasie Fine Chocolates is a 70-year- brand name
29
C ONFE C T I ONE R Y
for exclusive handmade chocolates. Fantasie Fine Chocolates has a plethora of wonderful chocolate designs on offer, which include Chocolate Motorbike, Chocolate Stiletto, Chocolate Aeroplane, Chocolate Eiffel Tower among many others. Of course, their chocolate designs can be customised according to the client’s preferences. “If you can conceive something in chocolate, chances are we can make it a reality for you,” asserted Zeba Kohli, the Managing Director of Mumbai-based Good Housekeeping Company Pvt. Ltd., which has the brand Fantasie Fine Chocolates in its ambit, confidently. In fact, she has also been involved in the creation of sweet and sensuous fashion statements in the form of chocolate jewelry, chocolate couture, skirts and stoles.
bakery revie w before it can attain maturity. The traditional chocolates with nuts and fruit infusions still rule the Indian chocolate market. Therefore these types of innovative chocolate products are not expected to garner mainstream popularity in India, for quite some time to come, but in niche market segments, their popularity can easily be expected to be increased in the near future. Zeba acknowledges that though the Indian chocolate industry is in its nascent stage, but it does have lots of potential to grow. But of course, despite its promising potential, which is reflected by the
The Uncommon Infusions Though the evolving Indian market for chocolates is still nowhere near the maturity of that of the chocolate markets in Belgium and Switzerland, but still it is experiencing lots of experimentation during the recent years. One of them is the infusion of chilli and pumpkin seeds in chocolates. The Bollywood star Shahid Kapoor’s wedding invite was accompanied by chocolate bars, whose various infusions also included candied chilli. These chocolate bars were made by a small but creative Delhi-based bakery and patisserie named Smitten. According to Zeba, Fantasie Fine Chocolates has used uncommon infusions in chocolate products, ranging from chilli flakes in chocolate ganache and also in chocolate products’ garnishing. “We have also infused green chilly juice, wasabi, fennel and saffron in our chocolate products,” she asserted. Among many innovative exercises of Fantasie Fine Chocolates is the dark chocolate bar assorted with rich dates, which can of course add to your energy in these frantically fast-paced times. However, in the same breath she maintained that “Wasabi & herb infusions, pepper & flower infusions in chocolate products need a well honed palate in order to be appreciated.” Unfortunately, the palates of chocolates among majority of Indians, despite their recent evolution, are not yet fully mature. It is true that the Indian chocolate market is evolving, but it has much road to cover
30
increasing consumption of chocolates in the country, change in market positioning of chocolate products and also by the wave of experimentation in chocolates by many creative players during the recent years, the growth in the Indian chocolate market is also pulled back by several impediments.
Market Impediments If the rampant lack of education pertaining to chocolate tastes in our society is impeding the growth in revenues of chocolate business in India, the high prices of some of the raw materials used for chocolate products in India is a roadblock towards presenting high quality chocolate products for the market within prices that the mass market can be friendly with. At the same time, the inadequate cold chain infrastructure in the country is also a serious infrastructural bottleneck towards the growth of chocolate industry in India to reach its market potential. More government support to the chocolate industry is the need of the hour. Unless the industry makes a sincere endeavour to educate the palates of its chocolate products’ consumers and potential consumers, and unless the cold chain infrastructure gets bolstered, we cannot hope to develop the Indian chocolate industry in real sense, despite its current impressive growth rate. However, according to ValueNotes, the
chocolate manufacturers are increasing their investment in the cold chain facilities across the country, which is an encouraging development. According to Nidhi Bhageria, the Managing Director of Celeste Chocolates, “One of the ways to make the tastes of average Indian chocolate consumers mature is by organising free tasting sessions of chocolates by chocolate products’ manufacturers or chocolatiers in retail outlets, exhibitions and events.” Here it deserves a mention that the Delhi-based Celeste Chocolates has made its name in the market through its high quality chocolate products. Moreover, the consumption of chocolates in the country is very much lopsided in favour of urban India. About 80 percent of chocolate consumption in India is accounted by urban India. The chocolate industry of India would not reach maturity in true sense, and would not attain its true growth potential, if it is unable to tap the huge but largely unexplored rural Indian market. And the rural Indian market is not only huge but rural India now has more disposable income than it had a decade before, which can make this market lucrative for chocolate manufacturers in India. Of course, to tap the price-sensitive rural Indian market, the chocolate manufacturers have to either make the prices of their chocolates more affordable, or have to conceive more innovative packaging options. Unless they do so they would continue missing out on a huge business opportunity. It is heartening that Mondelez India, the Indian arm of the confectionery major Mondelez International, is giving emphasis on tapping the rural Indian markets. Rural markets now comprise an important market segment of the company. Here it deserves a mention that during 2014, Mondelez India had 55.5 percent share of the Indian chocolates’ market, in value terms. Overall, we can say that the Indian chocolates’ market is brimming with potential but is also plagued by impediments. The industry needs to harness the potential in a more pragmatic and sensitive manner and should make a concerted effort to effectively counter the impediments. n
Pix Credit: Fantasie Fine Chocolates
June-July ’16
June-July ’16
31
T R EN D
Happenings in the Industry By Swarnendu Biswas
D
uring the recent years, the Indian bakery and confectionery industry has been going through several market trends. It is going through changes in terms of product profile, ingredients and equipments. One of them, of course, is the growing interest or love for chocolate products among Indians. But there are several other trends floating through the Indian bakery & confectionery industry during the recent years.
Popular Products According to Kuldeep Jain, Executive
32
Chef, Oysters Beach, Gurgaon, both fondant cakes and handmade chocolates have gained currency in the Indian bakery & confectionery industry. “Lots of innovations are happening in the realm of fondant cakes,” he stated. “As far as products go, cupcakes are creating a buzz in the Indian bakery market. The fact that cupcakes are very friendly to customisation leads to innovation and breaks the monotony in design,” observed Ashish Singh, Corporate Chef, Café Delhi Heights. Of course, besides fondant cakes and cupcakes, healthy multi-grain breads
and sugar free desserts are also gaining popularity in the Indian bakery industry. Here it deserves a mention that Café Delhi Heights is a chain of cafes that was introduced in the market five years ago. Café Delhi Heights already has its brand presence across eight outlets in DelhiNCR. Out of these eight outlets, seven are company owned, and one outlet carrying Café Delhi Heights’s brand name, which is located at the domestic airport of New Delhi, is a franchised outlet. An outlet of CDH in Connaught Place and another outlet of CDH in Aerocity, in New Delhi are shortly
June-July ’16
T R EN D
bakery revie w
Ashish Singh
opening, and CDH is expected to extend its presence in Mumbai by the year end. Out of the existing eight outlets, seven of the outlets of Café Delhi Heights carry the same menu, whereas the franchised outlet’s menu doesn’t have all the items that are found on the menu of these seven owned outlets. Knowing the most popular item/s in a bakery unit’s repertoire is one of the ways by which we can get an idea of the prevailing consumer trends in the industry. “Banoffee Pie and Italian
June-July ’16
Tiramisu are two of our most popular bakery products,” informed Singh while according to Kuldeep, birthday cakes, fondant cakes and cherry cakes have the best fan following, as far as bakery & confectionery products are concerned, at Oysters Bread Co., which is located within Oysters Beach, Gurgaon. “Our customised cakes and pastries are very popular and they garner a good number of repeat customers. Apart from that our focaccia bread is also very popular,” observed Avanish Jain, Executive Chef, Crowne Plaza Today Gurgaon.
Healthy Breads and Desserts The growing wave of health consciousness has also spread across bakeries in India. More and more consumers across urban India are now seeking bakery and confectionery products with low fat content but with great taste, and spruced with natural ingredients like multigrain, fresh fruits or milk. And of course, the industry is responding to this demand. “We do have sugar free cookies, vegan breads, egg less cakes and pastries and we
are working on vegan desserts as well,” averred Kuldeep. “Nowadays people are very conscious of their health. They have become more particular about what they eat and it is getting reflected in the bakery products in Indian bakery & confectionery industry too. For example, now we have a lot of gluten-free wheat flour breads and sour dough breads, which are not only tasty but are healthier options,” Ashish affirmed. In fact, according to Singh, Café Delhi Heights has a spread of healthy bakery products like oatmeal bread, multigrain bread, rye bread and sugar free desserts. “We also have a lot of dairy free products like the Pineapple Strudel. Pineapple
33
T R EN D
Strudel is also without sugar,” articulated Ashish. “We get the customer’s details and their dietary requirements through our data base. Our bakery is equipped to customise the products as per the customer’s requirements. Our healthy offerings include gluten-free bread, multigrain breads, whole wheat breads, potassium bromide free bread, etc.,” proffered Avanish. Ashish also articulated that “Breads and desserts have now become like staple food for many metropolitan Indians.” This emerging trend, which can be analysed through various socioeconomic factors in post-modern India, can give a great fillip to the Indian bakery & confectionery industry, in the near future.
a necessity for enduring growth in the industry. “In today’s fast paced environment, customers want everything fast and that is where the innovation part comes in to picture,” opined Avanish. “Lots of on the job research is going on in creating customised products. Equipments are being developed to ease bakery’s operations,” the Executive Chef elaborated. It is true that in today’s Indian bakery & confectionery industry, the usage of traditional equipments is witnessing a decline as compared to new-age equipments with high speed and production capacity. For example, the usage of deck and reel ovens is giving way to rotary rack ovens. The latter consume less fuel and entails ease of operations. Using Indian ingredients in western desserts can emerge as a happening trend in the Indian bakery & confectionery industry. “We have innovated few of our desserts with typical Indian ingredients. A good example of the same is our Khurchan Mille Feuille, which is made of khurchan of milk and is arranged alternatively with a file of pastry pile and crème anglaise,” stated Ashish. “We need to keep ourselves updated about the international bakery trends and keep innovating keeping in mind the same,” Ashish observed further.
Innovation is the Key
Challenges for Chefs
Avanish Jain
Today’s Indian bakery industry is not only very receptive to innovation, but innovations are also becoming
34
I discussed with Kuldeep about the major challenges that he perceives the Indian bakery & confectionery industry
Kuldeep Jain
have been facing these days. “Pricing is the major challenge these days in the Indian bakery & confectionery industry. Guests nowadays want the best products in minimal price. If we are making a great product with best possible ingredients it will cost good amount but then again, we have to sell it according to its prevailing market prices,” lamented Kuldeep. Ashish thinks that still there is an erroneous perception among consumers in India that a vast majority of desserts and bakery products are unhealthy. “Even now many people are unaware of the healthy innovations happening in the Indian bakery industry, which needs to change. Due to this thinking a lot of products remain unsold, and they add to the wastage,” he elaborated, while pointing out that “It is imperative to spread awareness that bakery products too can be a healthy option.” “We need to create more awareness of the bakery & confectionery products among people. We should also let our customers try out complimentary tasting portions so that they know what we are offering,” he further asserted. According to Avanish, “Paucity of skilled staff is a major operational challenge for the Indian bakery industry and also the fact that getting imported products take time since they have to be approved by FSSAI.” He also emphasised that hotel management schools should focus more on practical trainings. Overall, we can infer that the Indian bakery & confectionery industry is going through exciting times, but there are several challenges which it needs to address effectively. Otherwise the industry would not be able to reach near its full potential. n
June-July ’16
Approved Event
June-July ’16
35
O P E R A T I ON S
bakery revie w
Stop the Spoilage Advancements in processing and packaging technology, making of food preservatives and knowledge of hygiene have been crucial to extending the shelf-life of bakery products over the ages By Jyotismita Sharma
H
umans learned the importance of bakery products long back. Some researchers have traced the use of breads as far back as to the Neolithic era. Bread continues to be an extremely important food item even today. But over the years, we have learned to bake more products to suit our convenience, nutrition needs and of course, taste. Today we have a plethora of bakery products; making their presence felt in the market. The advancements in processing and packaging technology, making of food preservatives and knowledge of hygiene have contributed to extending the shelflife of these products over the ages. But spoilage continues to be a huge challenge for the bakery industry as a whole. According to the experts, bakery products, like many processed food products, are subjected to physical, chemical and microbiological spoilage. Food spoilage has negative impacts from various perspectives. First and foremost, food wastage is intolerable from the ethical point of view when millions of children and adults go hungry around the world every day. Secondly, wastage causes tremendous economic loss to the industry and thirdly, there is the risk of consuming food contaminated by harmful bacteria. This can make consumers ill and in some cases, may even cause their death. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, high moisture
36
products are particularly vulnerable to microbiological spoilage by bacteria, yeast and molds.
Detecting Microbial Growth There are currently several techniques to accurately and rapidly detect microbial growth in food, and researchers have recently reported in the journal Applied Optics a new laser-based non-invasive technique to help speed up the detection of bacterial growth in packaged food. Microorganism growth is driven by many factors, which make it far from easy to accurately estimate the amount of bacteria within food containers. To avoid the risk that any particular food item will go bad and cause illness, it is given an unnecessarily short shelf life. In short, a better understanding of the growth process of microorganisms could reduce food waste and prevent people from being sickened by food poisoning -- or both. “Microorganism growth is always associated with the production of carbon dioxide (CO2),” said one of the study
authors Jie Shao, Associate Professor at the Institute of Information Optics, Zhejiang Normal University, Jinhua, China. “By assessing the level of CO2 within a given closed compartment -- bottle or bag -- it’s possible to assess the microbial growth,” Shao explained. Microbial detection techniques based on optical spectrometry are most appealing because they are noninvasive, boast high sensitivity, provide instant responses, and are potentially useful for assessment of bacterial growth. “A technique referred to as ‘tunable diode laser absorption spectroscopy’ (TDLAS) is particularly suitable because it combines all of these properties with an ease of use and low cost,” Shao observed. So the researchers decided to develop an easy-to-use instrument based on TDLAS to assess bacterial growth of various types of samples under a variety of conditions. By applying the technique to transparent containers of organic
June-July ’16
June-July ’16
37
O P E R A T I ON S
bakery revie w juices and pickles. Sulphites, Nitrites and Benzoates are three classes of artificial preservatives commonly used in food. Sulphites are used to prevent the growth of bacteria in wine, dried fruits and vegetables. Sorbic acid is used in preservation of potato and cheese products. Nitrites are used in meat products such as sausages and hams to protect against the bacterium that can causes botulism. Benzoic acid is more effective against yeasts than against molds and bacteria. It is used as antifungal and antibacterial in low sugar jams, jellies, and condiments.
substances such as food items, bacterial growth can be quickly evaluated. In contrast with conventional and more invasive techniques that require contact with the tested items, the new method referred to as WM-TDLAS, where WM stands for ‘wavelength modulation’, is truly noninvasive, making it ideal for monitoring the status of food and medical supplies, or as a tool to determine under which environmental conditions bacterial growth is expected to be severe. “It can provide real-time analysis,” Shao said.
Common Preservation Methods Preservation techniques for preventing food spoilage have been practiced since ages. Changing lifestyle and increasing trade of food products across the globe have led to the increasing demand for food preservatives. Various government bodies and private industries keep proper regulation to maintain the high standards of food quality containing preservatives. The demand of natural food preservatives have also grown over the years. There are two types of food preservative: natural and artificial. Also, the food preservatives are used for different functions such as antimicrobials, antioxidants, chelating agents and enzyme attackers. Sensing the increasing reference of consumers towards the natural food products, certain global companies have started replacing artificial food preservatives with the natural preservatives in their food products. According to a Persistence Market Research report, salt, sugar, alcohol, and vinegar are some of the natural preservatives used in making jams,
38
Alternative Measures In a paper entitled ‘Microorganisms Involved in Spoilage of Bread and Its Control Measures,’ authors P Saranraj and P Sivasakthivelan explained that apart from preservatives, other measures such as good hygiene in the bakeries and if
necessary complementary post-packaging heat treatments or modified atmosphere packaging can also help extend the shelf life of bakery products. For such methods to be effective, they noted: • Cleaning plans should be made which include all rooms, machines and appliances. • Rules should be made to guarantee that the risk of foreign bodies in the bakery is drastically reduced (no glass in production rooms, no other small items that could fall in the dough). • Hygiene training must be conducted regularly which can show employees the possible consequences of acting unhygienically. • All appliances which come into contact with non-baked fillings (cream mixers, savoy bags, pots, etc.) must be washed hot or disinfected. n
Pics Courtesy : The Daily Affair
Eco-friendly Food Packaging Material Doubles Shelf-life of Bread Researchers from the National University of Singapore (NUS) have successfully developed an environmentally-friendly food packaging material that is free from chemical additives, by fortifying natural chitosan-based composite film with grapefruit seed extract (GFSE). This novel food packaging material can slow down fungal growth, thereby doubling the shelf-life of perishable food, such as bread. Chitosan, a natural and biodegradable polymer derived from the shells of shrimp and other crustaceans, has immense potential for applications in food technology, owing to its biocompatibility, non-toxicity, short time biodegradability and excellent film forming ability. Chitosan also has inherent antimicrobial and antifungal properties. Grapefruit seed extract, on the other hand, is antioxidant and possesses strong antiseptic, germicidal, anti-bacterial, fungicidal and anti-viral properties. Laboratory experiments showed that the shelf-life of bread samples packaged with chitosan-based GFSE composite films was two times longer than those packaged using synthetic packaging films. “Increasing attention has been placed on the development of food packaging material with antimicrobial and antifungal properties, in order to improve food safety, extend shelf-life and to minimise the use of chemical preservatives. Consumers are also demanding that packaging materials be formulated from natural materials that are environmentally friendly and biodegradable while improving food preservation. This novel food packaging material that we have developed has the potential to be a useful material in food technology,” said Associate Professor, Thian Eng San; one of the researchers of the research team from NUS. “Extending the shelf-life of food products also means reducing food waste, and as a result, reducing the rate of global food loss. This will bring about both environmental and economic benefits,” PhD student Tan Yi Min, who was part of the research team, said in a university statement. The composite film also effectively blocks ultraviolet light, hence slowing down the degradation of food products as a result of oxidation and photochemical deterioration reactions, the researchers said.
June-July ’16
June-July ’16
39
P R O D U C T
P R EV I E W
b akery revie w
Comprehensive Solution for Gourmet CONVEYOR PIZZA OVEN Foods Dabon offers a wide range of imported products, constituting premier products from premium brands worldwide. Elle & Vire The Elle & Vire brand was established in 1947 by the Elle & Vire Dairy Cooperative (the Elle and the Vire are two small rivers in Normandy). The brand’s international vocation was rapidly affirmed and in 1975 the Elle & Vire Cooperative was France’s leading exporter of dairy products. Today, the brand is France’s No. 5 dairy brand, with more than one out of two French consumers purchasing at least one Elle & Vire product a year, and virtually everyone in France is familiar with the brand (92 percent awareness rate). At the international level, Elle & Vire sells dairy products as varied as milk, butter, cream, desserts and cheese. Elle & Vire’s products always rank among the most innovative (the first UHT milk in France in 1960, the first UHT cream in 1973, the first UHT dairy dessert in 1985, and the first French spreadable butter in 1992). Dabon Intl. Pvt. Ltd. gauravtandon@epicure.in
Introducing Impeccable Quality in Frozen Bakery Tropilite Foods Pvt Ltd (TFPL), the flagship company of the Davars Group, and one of the important players in the realm of bakery and food ingredients in the country, has launched the Svenson’s brand. TFPL is a nationally reputed company in the bakery & food ingredients industry. Svenson’s drives creativity into food industry with food products like frozen bakery range, which serves mousse shots, savoury muffins, bruchita, volcano muffins, pizza tarts, marble brownie, etc. Here it deserves a mention that in frozen form, food is preserved for a long time while retaining its nutritious value. Frozen food does not require any preservative because it is stored in minus temperature, which is sufficient on its own in preventing food spoilage. High degree of creativity in innovation of food products distinguishes Svenson’s from its competitors in the marketplace. TFPL has been promoting Svenson’s as a premium food brand with complete innovative food solutions. Tropilite Foods Pvt. Ltd. info@davars.com
AKASA has been feeding the food industry with supreme quality Indian products. Akasa Conveyor Pizza Oven is a compact, sleek and elegant product, delivering excellent quality pizzas in minimal time. From this equipment one can get pizzas which are crisp and which can retain necessary moisture. Its forward and reverse operations enable ease in usage of the oven. Its air-cooled sides keep the exterior cool to the touch. The equipment also has adjustable belt speed to control the baking of pizzas. It has top and bottom heating control for best desired results. The equipment precisely regulates the heating elements for perfect baking, every time. The equipment saves up to 20 percent on energy consumption. Moreover, the equipment is very user-friendly with indicator lights and high insulation fiber wiring, and is easy to clean. It comes with detachable drip tray. AKASA International info@akasainternational.in
Baking Consistency Delivered Impeccably BAKERLUXTM humidity convection ovens are ideal for professionals who require an extremely productive oven without any redundant feature. Developed by UNOX to optimise the results of the most common and simple baking processes, BAKERLUXTM ovens combine effectiveness and essentiality. They are effective as every detail has been studied to guarantee maximum possible baking uniformity in every environment and with any load condition. And they are essential as they have been designed to give you everything that you are looking for in a professional oven, without any unnecessary extras. The dynamic version with a digital control panel is the perfect solution for baking of bread and frozen pastries in supermarkets and convenience stores. The manual version with an analogic control offers the perfect combination of performance and simplicity. Top-end bakeries are using this model since many years, with complete satisfaction. Reliable Equipment reliableequip@gmail.com
The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.
40
June-July ’16
June-July ’16
41
A D VE R T I S E R ’ S I N D E X
b akery revie w
ASK FOR YOUR
2016 Hotel & Institutions Buyers’ Guide
TODAY! The 2016 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 2016 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 15 APPLE bAKERY MACHINERY PVT. LTD. 23 Archii 21 bunge india pvt. ltd. 19 cakeology 25 cremica food industries ltd. BC EURO FOODS PVT. LTD. 01 Fortune Gourmet Specialities Pvt. Ltd. 05 hostech tusid 2016 39 ibie 2016 BIC Junior pastry indian cup 2016 41 madhav enterprises 43 narsaria industries pvt. ltd. 29 neena enterprises 08 rans technocrats (INDIA) PVT. LTD. FIC remington steel arts 33 satellite Plastic industries 17 sigep 2017 35 Solutionz consulting 10 stec hotelware 07 sunrise victuals pvt. ltd. 11 the scs agribusiness consultants pvt. ltd. 09 trafs 2016 31 tropilite foods pvt. ltd. 27 ubm india pvt. ltd. 37 vkl seasoning pvt. ltd. 13 product preview 40
* BC - BACK COVER
42
* FIC - FRONT INSIDE COVER
* BIC - BACK INSIDE COVER
June-July ’16
June-July ’16
43
I NTE R V I E W
bakery revie w
The Creative Bakery Chef By Sharmila Chand Chef Jeneva Talwar, the Head Chef at The Artful Baker in New Delhi, also happens to be a trained filmmaker from the National Institute of Design (NID) in Ahmedabad. She has performed in various Bollywood movies such as Slumdog Millionaire, Outsourced and The Guru. Jeneva dabbled in film production and acting before realising her true love lay in pastry making. She completed her Chef’s training in French Pastry at the renowned culinary school named ENSP, established by Alain Ducasse in Lyon, France. She then went on to work at Maison Pillet in Bordeaux and in Patisserie David. Once she returned to India, she worked with the ITC Maurya in New Delhi. She is currently the Head Chef for The Artful Baker. “My love for all things French, and for pastry led me to begin my career with Maison Pillet and Patisserie David,” she disclosed. “I learnt and developed the skill of curating interesting concepts in the world of pastry and menu planning under the able guidance of my role model and inspiration, Alain Ducasse in Lyon, France at ENSP,” she added further. The excerpts of the interview follow: What is/are the current trend/s in the Indian bakery industry? Experimentation is on the rise. Now more number of Indians are well travelled than ever before and a great many of them are having well evolved palates. Moreover, a number of healthy products have been launched in the bakery segment, and they are gaining popularity at a high speed. The mounting presence of bakery chains in the country has further triggered the growth in this sector. The other trends which have been gaining ground in the Indian bakery industry are e-retailing of the bakery products, aggressive expansion plans of the incumbents and technological and ingredient advancements.
How did you become a Bakery Chef? I was always interested in food but initially I was not particularly interested in the process of cooking. One day I entered the kitchen to bake a cake and fell in love with the whole process. I started feeding my friends; slowly orders increased and eventually I took the decision of heading to France to pursue my studies in the art of pastry making with the seriousness it deserves.
Who are your idols, that is who all have inspired you? My inspiration is Chef Alain Ducasse, a Monégasque Chef who operates a number of restaurants including Alain
44
Ducasse at The Dorchester, which has the distinction of three stars in the Michelin Guide. He not only inspires me as a Chef but as a human being as well.
What are your hot selling bakery items? Everything at The Artful Baker is freshly prepared, but if I have to pick out the hot selling ones then our very own Monte Cristo and freshly baked croissants would top the list. Our almond croissant has been picking up really as well.
Kindly talk a bit about the sumptuous offerings at The Artful Baker Since we launched the breakfast menu at The Artful Baker, we are finding that our consumers are opting for freshly baked Mediterranean and Arabian sandwiches along with melon and orange cold pressed juices, and French press coffee. The artisanal bread has also been much appreciated by the consumers. Other highlights include the generously sized chocolate muffins. These muffins are accompanied by a chocolate injection so you can inject as per your preference. Our Raspberry Cheese Tart also stands out with its stark simplicity. One can say that The Artful Baker serves a melange of French confectionery items, bread and savoury bites and is becoming an increasingly popular breakfast spot, especially among joggers
who frequent the nearby Lodhi Gardens.
What about the health quotient? How do you take care of that aspect? We have thought of introducing glutenfree items on the menu as well as on the delivery order. We want The Artful Baker products to reach everyone, even the health conscious consumers. Also, the ingredients used while baking the food items here are of the highest quality.
What is your favourite tool and why it is so? I love the palate knife! It cuts through all my stress.
What do you like about your job? I love the fact that the baking and pastry world is always evolving and presents me with a new challenge every day. The precision required to do a new dish is so consuming; it gives a baker a complete rush and that energy keeps me going in my job.
What is your strength as a Bakery Chef? I have a keen understanding of the pastry world, thanks to my foundation in classic French patisserie from one of the best pastry schools in the world. Apart from my sound foundation, my hunger for learning new concepts and also from my peers is something that I count as one of my key professional strengths. n
June-July ’16
YOU R
ITY UN
F O O P D P L O R g RT O akin WB Solutions
gi a k c a P
ng
gy
o Technol
Ingredie
nts
Innov
ation
The entire world of baking comes together in Las Vegas, USA for four highimpact days to explore what’s new in the grain-based foods industry—all of the latest product trends, innovative equipment & technology, and effective business strategies to help you run a more profitable operation. IBIE is your trade show, your industry, your world—and it only comes around once every three years. Seize the opportunity and become more competitive in the evolving global marketplace.
REGISTER NOW AT WWW.IBIE2016.COM Join IBIE’s International Buyer Program by contacting your local U.S. Embassy or Consulate and receive a 50% savings on registration. Visit www.IBIE2016.com Feb-Mar for’16 international visitor information, travel tips and a Visa application.
37
DELENG/2011/39507
June-July ’16 Oct-Nov ’15
Hammer Food & Beverage Business Review
89 41