Bakery Review (Oct-Nov 2014)

Oct-Nov ’14

Hammer Food & Beverage Business Review

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E D I T O R I A L

Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Associate Editor

Swarnendu Biswas Resident Editor

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

Hari Kumar. V Narender Kumar

Production Assistant

Mamta Sharma

Business Co-ordinator

Pooja Anand

Advertising Sales

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

Dattaram Gangurde Director Sales

Sanjay Anand

Director Operations & Finance

Rajat Taneja

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

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Here we continue with the second and concluding part of our story on desserts.

Nowadays, the market for desserts in the Indian food service industry is going through a flurry of experimentations. Chefs are seen experimenting with innovative ingredients and are also blending traditional Indian and western dessert traditions to come up with refreshingly different sweet creations.

These new-age desserts are attracting popularity from the new-age consumers.

However, at the same time, it seems that with the popularity of new-age desserts, the revival of classic desserts are also taking place in the Indian food service industry. Here we have looked at some of the trendy dessert options across some high-end eating out outlets in urban India, and a wide variety of perspectives from industry experts do enrich the piece.

The growing demand for healthy bakery products with great taste and enduring shelf life seem to have given a fillip to the bakery ingredients market. In India, the bakery ingredients market seems to be headed for promising times. We have explored the growing bakery ingredients market on a global scale, through our Business Story.

Due to the effect of increasing disposable incomes in select pockets of urban Indian society and the growing influence of globalised tastes on Indian palates, India’s consumption of chocolates is on the rise and this has spurred an impressive growth in India’s chocolate market. Chocolate products in India are now no longer treated as sweet treats meant primarily for the occasional consumption by the children; neither do India’s chocolate preferences limited to mass market brands. Chocolates as gift items is very much an established trend in middle class and upper middle class urban India; especially across those socio-economic segments across metropolitan India.

The evolution of the chocolate culture in India and Indian chocolate market’s impressive growth and challenges are being discussed in detail in our Feature story.

The health benefits and applications of maple syrup, which are discussed in our Product section could also be of interest to the bakery industry. The articles are complemented by our news and overview of important events. Overall, as usual, we have attempted to package information, analysis and perspectives which are relevant for the Indian bakery industry, between the covers of this magazine. We hope our readers may find it to be of enduring use.

Editorial Policy : Editorial emphasis in Bakery Review magazine is on

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

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

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I N S I D E

16 COVER STORY

DEPARTMENTS

The Age of New-age Desserts

22 BUSINESS

Bakery Ingredients Market:

Slated for Impressive Growth

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Events

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News Scan

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Product Preview

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Interview

26 FEATURE

Indians Loving Chocolates More

30 PRODUCT

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The Delicious Syrup of Substance

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A Significant Trade Show for the Food & Beverage Industry

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he 9th edition of Annapoorna World of Food India —an international exhibition for food & beverage trade — has once again proved to be an important trade fair for the food & beverage industry, in the Indian subcontinent. The B2B event was held during 24th-26th September at Hall No.5, Bombay Exhibition Center, Mumbai.

The event attracted 186 companies from 25 countries who participated at the show. The show attracted 6007 trade visitors. There were country pavilions from Afghanistan, Argentina, Greece, USA among others.

Food additives, fruits & vegetables, breadcrumbs, baking agents, raw ingredients, nutrients like pasta, pulses, oat products, cereals, muesli, different kinds of preserves, olives, different kinds of sauces and seasonings, nuts, dried fruits, oils, health food and dietetic products, confectionary and snack products, frozen food, chilled food, dairy products, alcoholic and non-alcoholic beverages and equipment for foodservice and catering were part of the impressive product range showcased at the trade fair.

Some of the important buyers who were present at the Annapoorna World of Food India included Accor Group, Aditya Birla Group, Amaya Impex, Ambika Global Foods & Beverages, Bajoria Foods, Café Buddy’s, Dmart, Epicerie Brands, Fabs International, Future Group, Global Business Links, Godrej Natures Basket, Groceries Impex, Haiko Super Market, Hypercity, ITC Welcome Group, Marriot Hotels, Metro Cash & Carry, Reliance Retail, Ryan Marketing, Rovin Impex, Sovan Trading, Tesco, Top Notch Retail, Tree of Life, TJUK Trade Networks, VK Foods among others.

Annapoorna World of Food India for the

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first time hosted European Union Pavilion, organised by the European Commission, wherein food and beverage producers from different European countries displayed their food and beverages. As part of ‘European Dining’ — a theme pavilion organised by Spanish Food and Drink Industry Federation (FIAB) on behalf of the European Union, a series of workshops, live cooking sessions by reputed Chefs, wine tasting sessions, etc. were organised, which helped to educate the audience about the European gastronomy.

These two activities were perhaps among the most attractive activities at the fair.

The USA pavilion, organised with the support from USDA, was inaugurated by Thomas L. Vajda, Consul General of USA in Mumbai. The pavilion had five exhibiting companies showcasing their products which included products like pistachio, walnuts, almonds, peanut butter among others.

The exhibitors from USA expressed their satisfaction with the overall organisation of the fair.

At the 9th edition of Annapoorna World of Food India, Enterprise Greece – an official agency of Greece — had organised a group of seven food and beverage product manufacturers to display their products to the enthusiastic visitors of Annapoorna World of Food India.

The Pacific Alliance — a regional integration initiative of its member countries, which includes Columbia, Peru & Mexico — had its presence in the 9th edition of Annapoorna World of Food India by displaying interesting products from those countries.

At the recently held trade fair, Afghanistan Holding Group (AHG) organised a delegation of 10 companies from Afghanistan, which

are into production of food and agriculture products. The representatives of AHG expressed their satisfaction with respect to the response received for their products on display.

Indian-Baltic Chamber of Commerce (IBCC) — a public non-profit enterprise established in order to promote, develop and encourage information, trade, investment, education, culture, tourism as well as other economically constructive relationships between Indian and Lithuanian Republic and the Baltic countries — organised a group participation of food and beverage manufacturers from the Baltic Region at the fair. Products varying from condiments, chocolates, alcoholic drinks, fruits and vegetable products, dairy products, etc. were on display at the pavilion.

Besides international pavilions, the Ministry of Food Processing Industries, Government of India, and the Governments of the states of Orissa and Jharkhand organised pavilions. They brought in small and medium food and beverage manufacturers as part of their pavilion.

NIFTEM (National Institute of Food Te c h n o l o g y E n t r e p r e n e u r s h i p a n d Management), an apex institute of global standards in food technology entrepreneurship and management, showcased its objectives and achievements at the recently held show.

Live cooking sessions by renowned Chefs, wine and other alcoholic drinks’ tasting sessions were add-on highlights of the annual show.

The next edition of Annapoorna World of Food India is scheduled to be organised during14th -16th September 2015, at the Bombay Exhibition Center, Mumbai.

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EVENTS’ CALENDER Hotel Expo 2014 26-28 November 2014 The Venetian Macao, Macau www.hotel-exhibition.com

SIGEP 2015

Hotel Investment Forum India 14-15 January 2015 The Leela Kempinski Gurgaon www.hifi-india.com

Buyers from 34 Nations at SIGEP 2015 20% of the expo’s visitors are from abroad. Numerous projects favouring B2B meetings with exhibitors

Sigep 2015 17-21 January 2015 Remini Fiera, Italy www.en.sigep.it

17 - 21 January 2015, at Rimini Fiera SpA

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he 36th SIGEP is preparing to further increase its international profile following the record set at the last edition in January 2014, when the international expo dedicated to artisan confectionery and bakery attracted 34,646 trade members from five continents.

In short, over one visitor in five arrives at SIGEP from abroad and the growth rate is extraordinary considering that in the last five editions foreign visitors have exactly doubled. This is the result of investments

by Rimini Fiera and international initiatives organized in partnership with companies and associations. This is the case of the Gelato World Tour, which in September ended its global trek in Rimini after dates in Rome, Valencia, Melbourne, Dubai, Austin and Berlin.

Gelato World Tour, staged along with the Carpigiani Gelato University, in partnership with IFI (the Italian company known worldwide for its artisan gelato display cases) and MEC3 (a leading company in the sector of the production of ingredients for artisan gelato and pastry making), will be repeated in 2015 and will be officially presented at a press conference on Monday 19th January at SIGEP. SIGEP’s international profile is also the result of relations established through the year and the undisputed appeal that Italian

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artisan confectionery (particularly gelato) developed throughout the world. The core of these relations is the Top Buyers from 5 Continents Project, a platform in six languages that ensures the opportunity of bringing together supply and demand, resulting in a program of business meetings between trade members from all over the world, according to a schedule drawn up before the expo.

Delegations are awaited at SIGEP 2015 from 34 nations, from Japan to Australia, the Middle East to Western Europe, the Mediterranean basin to South America, passing through the nations of Eastern Europe and the American markets, to South Africa. There is no world market that SIGEP is not reaching out, looking for new relations to benefit exhibiting companies’ business.

SIGEP 2015 will also be the site of a cooperation project with ICE, the Italian Trade Promotion Agency, which promotes Italian companies worldwide, for visiting buyers from Australia, Canada, China, Korea, United Arab Emirates, Japan, New Zealand, South Africa and the United States. ICE will provide up-to-date market research data on the sectors involved in the SIGEP and AB TECH expos for China, Canada, the United States, Australia and South Africa, which will be published on the SIGEP Web site and which is intended to favour B2B meetings scheduled with exhibitors. Also to support export, on Monday 19th, Tuesday 20th and Wednesday 21st, there will be a consultancy service for Italian exhibitors organized by Trade Analysts from Canada, the United States and China, which will explain companies the regulations for exporting to these markets.

For further information visit Website: www.sigep.it

Gulfood 2015 8-12 February 2015 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com Aahar 2015 10-14 March 2015 Pragati Maidan, New Delhi www.aaharinternationalfair.com Myanmar Hospitality & Tourism Conference 2015 25-27 March 2015 Sule Shangri-La Hotel, Yangon, Myanmar www.mhtc.sphereconferences.com EDT Expo 25-28 March 2015 Istanbul, Turkey www.cnredtexpo.com HOTELEX 2015 30 March - 2 April 2015 Shanghai New International Exhibition Center, Shanghai, China www.hotelex.cn SIAL China 2015 6-8 May 2015 Shanghai New International Exhibition Center, Shanghai, China www.sialchina.com HOFEX 2015 6-9 May 2015 Hongkong Exhibition Centre, Hong Kong www.hofex.com

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Domino’s Pizza Gets Bigger in India It seems, India is on its way to developing a passion for pizzas.

It may pleasantly surprise many of us to know that India is now the second biggest market for the pizzas of Domino’s Pizza. Now the pizza chain sells more number of pizzas in India, than in any other country except the US. The pizza chain has achieved this distinction within eighteen years of entering the Indian market.

India now also has more Domino’s Pizza stores than in any other country outside the US. Domino’s Pizza India is now preparing and selling four lakh pizzas every day in the country. The sales of McDonald’s burgers in India is much behind this marvelous figure, almost half of the astonishing sales figures of Domino’s Pizza’s pizzas, in fact.

According to Ajay Kaul, the CEO, Jubilant FoodWorks Limited, there are plans to enhance the number of Domino’s Pizza stores in India by 150 new stores every year. Jubilant FoodWorks also expects to have 1,500 to 2,000 Domino’s

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Pizza outlets in India, by 2020. Jubilant FoodWorks has been running Domno’s Pizza chains in the country.

And pizza is not only popular in metro cities of India, like in Delhi and Mumbai, but is also getting popular in smaller cities of the country too. This exciting news may give an impetus to many bakery outlets to rake in profit by focusing on pizzas.

Dunkin’ Donuts Comes to Kanpur Dunkin’ Donuts (DD),the globally renowned donuts, baked goods & coffee chain has made an entry into the industrial city of Kanpur by launching its first outlet in this important city of Uttar Pradesh. The newly opened outlet at Kanpur is located at the posh Z Square Mall, MG Road.

While speaking at the launch Ajay Kaul, CEO Jubilant FoodWorks Limited said, “After making an incredible connection with young adult consumers in key cities of the country like Mumbai, Delhi and Bangalore, we are extremely excited to enter the largest urban agglomeration in the state of Uttar Pradesh — Kanpur.” According to him, Kanpur, which happens to be one of the prominent industrial cities in North India, “has an evolved set of consumers who are extremely welltravelled and eager to experiment with their palates.”

Here it deserves a mention that Jubilant FoodWorks Limited has exclusive rights for developing and operating Dunkin’ Donuts restaurants for India and till 29th November 2014 has launched 42 Dunkin’ Donuts restaurants across 14 cities in India.

“Today, as we open our 42nd Dunkin’ Donuts outlet in India, we have plans to expand through the year, across north, west and south India. With the evolution of the new-age consumer we feel very confident that Dunkin’ Donuts will connect with them very strongly with its unique positioning in the Indian food service industry,” expressed Kaul. “ “At Dunkin’ Donuts’ outlets in India, right from the evolved conversational restaurant design, to our signature products to the chilled out experience, everything is crafted around the evolved urban young adult consumers,” pointed out Dev Amritesh, President and COO, Dunkin’ Donuts India.

“After the immense appreciation and the great response we have received from Dunkin’ Donuts’ lovers in a lot of key markets in the country, we have decided to foray deeper into more exciting markets of North India. This opening of our restaurant in Kanpur marks the beginning of this exciting journey for us,” Amritesh affirmed.

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Tata-Starbucks Posts Impressive Revenues, Caters to Global Markets Tata-Starbucks Ltd. is marketing its Indian blended coffee internationally, including the markets of Asia and the US. The Starbucks India Estates Blend Arabica beans are collected from Tata Coffee’s estates in Coorg and Chickmagalur districts in Karnataka.

Tata-Starbucks, which is a 50:50 joint venture with Starbucks Coffee Company and Tata Global Beverages Ltd. already has 59 outlets in the country; in Bangalore, Chennai, Hyderabad, Delhi, Mumbai and Pune. Till March 2014, the company had only 43 stores in the country. This reflects the awesome growth of the chain across the country.

Tata-Starbucks per store sales during 2013-14 fiscal was much higher than that of the per-store sales of its competitor coffee chains in the country. The company earned revenues of Rs 95.42 crore in the last financial year, which ended in March 2014. However, in FY14, Tata Starbucks’ loss was Rs. 51.87 crore, which accounted for more than half its total sales in the same financial year.

BAKERY REVIEW

Jubilant on Expansion Spree Jubilant FoodWorks Ltd. which has been running the Dunkin’Donuts and Domno’s Pizza chains in the country, has envisaged to bring more brands in the Indian market, during the next five years. It also has envisioned to create its own brand in the food industry.

The company has plans to bolster its portfolio with 150 new Domino’s Pizza outlets during 2015-16. Already there are 818 Domino’s Pizza outlets under the ambit of Jubilant FoodWorks, which are spread across 173 cities. The new offerings from Domno’s will also cater to the divergent tastes of Indians.

According to Ajay Kaul, the CEO of Jubilant FoodWorks Ltd., in the next 15 years, there would be 500 Dunkin’ Donuts outlets in India. Presently there are 42 outlets in India having Dunkin’ Donuts brand name. There are Dunkin’ Donuts outlets in 14 cities of India.

Borges India Brings California Walnuts /50 9 ` 1O n l y

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Borges India has brought California Walnuts in India.

Powerhouse of important nutrients; California Walnuts are healthy, tasty and nutritious snack, which can be had anytime, anywhere.

Here it deserves a mention that Borges India Pvt. Ltd. is a 100 percent subsidiary of Borges Mediterranean Group, which is headquartered in Spain. Operating in close to 130 countries across the globe; Borges Mediterranean Group is in business since 1896 and boasts of a rich heritage.

Speaking on the launch of California Walnuts, Rajneesh Bhasin, Managing Director, Borges India Pvt. Ltd., said, “Backed by our core philosophy to offer healthy foods, we are delighted to add California Walnuts to our product portfolio.

Walnuts are a traditional component in the Mediterranean diet.

Due to its wholesome benefits, walnuts are getting very popular in the country, especially among the health conscious Indians as part of their regular diet. We are confident that availability of California Walnuts round the year will help Indian consumers reach out for this nutritious snack.”

Attractively packaged, Borges California Walnuts are now available in India at 90 gm and 180gm packs.

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Hardcastle Restaurants Papa John’s Merges With to Enhance its Portfolio Pizza Corner Hardcastle Restaurants, which happens to be McDonald’s franchisee for west and south India operations, will make an investment ranging from Rs.800- 850 crore during the next 3-5 years with the objective of adding 250 McDonald’s outlets to its portfolio. Presently, there are 192 McDonald’s outlets within the operations of Hardcastle Restaurants.

This investment plan includes making impressive additions to the numbers of McCafe coffee shops. Here it deserves a mention that McCafe, which was introduced in India in October 2013, is opened within a McDonald’s outlet. During 2013, Hardcastle Restaurants opened 27 McCafe outlets in Mumbai, Pune, Ahmedabad and Nashik, that is in three prominent cities of Maharashtra and a prominent city in Gujarat.

According to Smita Jatia, the Managing Director of Hardcastle Restaurants, the company is coming up with 75-150 McCafes during the next 3-5 years, which would be located in key cities of west and south India. It seems that Hardcastle Restaurants is betting big on the fast growth in coffee consumption in the country.

Here it deserves a mention that McCafé is the third line-extension for McDonald’s in the country following McDelivery and Dessert Kiosks, which were introduced in the last two years.

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Om Pizza & Eats Pvt. Ltd., the Indian franchisee of Papa John’s International, has merged with Fred Mouawad’s pizza business of Global Franchise Architects, operating under the Pizza Corner brand.

Here it deserves a mention Joseph Cherian that Global Franchise Architects or GFA is a subsidiary of Synergia One, a company founded by the very well- known and multifaceted serial entrepreneur and a philanthropist Fred Mouawad. It has its operations in more than 16 countries. Om Pizza & Eats Pvt. Ltd. is owned by Avan Projects Pvt. Ltd., promoted by Atulya Mittal. TVS Capital and the Jawad Group of Bahrain hold a minority stake in Om Pizza.

Papa John’s has announced that they had entered into an agreement for the merger of Pizza Corner stores in South India.

Papa John’s will convert the existing Pizza Corner stores in South India to Papa John’s branded restaurants through Q1 2015. Post merger, Pizza Corner stores in South India shall be re-branded as Papa John’s outlets.

The announcement reinforces Papa John’s commitment to expand its presence in India, specifically in Bangalore, Chennai and Hyderabad.

This unification move also emphasises on Global Franchise Architects or GFA’s commitment to expand its business. Last year, GFA announced an aggressive expansion drive under which it planned to open a total of 40 stores across all its brands. Having crossed the 100 store number in India this year, GFA shareholders decided to pump in fresh investment to support its expansion initiatives.

By virtue of this acquisition, Pizza Corner operations shall be merged with Om Pizza & Eats. Pizza Corner has a strong foothold in the southern region. Pizza Corner, part of the GFA brands, is the third largest pizza chain in Southern India The strength of Pizza Corner in South India is expected to allow Papa John’s to capture opportunities in this attractive market.

Papa John’s currently has 15 operating restaurants across India.

This deal is expected to allow Papa John’s greater penetration in the three leading southern cities of Bangalore, Hyderabad & Chennai. The merger of Pizza Corner business further strengthens Om Pizza & Eats’s focus on growing the chain to a large national footprint.

“We are energised about this accelerated international expansion for Papa John’s in Southern India,” said John Schnatter, Founder and CEO of Papa John’s. “The merger provides us the opportunity to penetrate the Southern Indian market at a much more rapid pace, and increase our scale in a shorter period,” he pointed out.

“Through this merger with a leading brand such as Papa John’s, we have a phenomenal opportunity to meet growing demands by combining Papa John’s world class pedigree with Pizza Corner’s local expertise. We are confident that both the brands can complement each other and implement their expertise,” affirmed Joseph Cherian, CEO of GFA Global.

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Sbarro Comes to Gurgaon Sbarro, a Columbus-based chain of pizza restaurants that specialises in New York style pizza and other Italian-American cuisine has recently opened its first outlet in north and east India, at Sector 29, Huda City Center Metro Station, Gurgaon.

Here one can get Sbarro’s innovative, popular and signature preparation named Stuffed Pizza, which comprises multiple fillings with overload of cheese, stuffed between two thin crust pizza base. The stuffed pizza is available in both vegetarian and non-vegetarian options. The stuffed pizza from Sbarro can come across as a welcome change for pizza lovers with its delightful taste, tantalising aroma and interesting recipe.

Here it deserves a mention that the Sbarro brand has presence across 40 countries. Presently, there are 800 Sbarro outlets across the world. In India, there are five stores within the brand of Sbarro, which includes the recently opened outlet

in Gurgaon. The other four Sbarro outlets in India are located in Mumbai.

The US-based chain is planning to open 40 ‘New York style pizza’ restaurants in north and east India as part of its expansion plans. The brand is operating in the northern and eastern parts of India through its master franchise Jyoti International Foods.

Lately Sbarro will further secure its footprint in North India by coming up with its second outlet in Delhi-NCR at Connaught Place, which will be unveiled during the second week of December.

Burger King has Ambitious Expansion Plans for India The US-based fast food chain Burger King Worldwide has envisaged an ambitious expansion plan for India. It has plans to come up with 11 outlets across India, within the next 60 days. Last year, the chain entered into a tie-up with Everstone Group, to develop Burger King’s brand presence in India.

However, initially, Burger King’s brand presence in India is expected to be only in Delhi and Mumbai.

According to Rajeev Varman, the Chief Executive Officer of Burger King’s India operations, Burger King perceives India as one of the biggest opportunities in the future. In the recent past, the maiden Burger King outlet in India was opened at Select City Walk Mall, in Saket, New

Delhi. It was soon followed by another Burger King outlet in Mumbai. To cater to the Indian market, Burger King has altered its menu. Burger King is serving chicken, mutton and vegetarian burgers only for the Indian market.

It is expected that Burger King would give stiff competition to both McDonald’s and KFC in India and make the market for burgers in the country really hot. This in turn would give more choices to the Indian consumers visiting QSR chains. However, the fact that Burger King has been entering the highly competitive QSR market of India when consumer spending is under pressure from the slowdown could be a challenging proposition for the world renowned burger chain.

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BAKERY REVIEW

The Age of New-age

Desserts

Desserts, though eaten at the end of the meal, often does take priority with many diners. Most of them feel that dessert is an essential culmination to an elaborate meal as it ends the dining session on a more sweet note. In our last issue the history and popularity of desserts were discussed. In this issue, Ashok Malkani takes a look at some of the trendy new-age dessert varieties across some high-end eating out outlets in urban India.

He finds that Chefs are now experimenting with novel ingredients and blending Indian traditional desserts with the western desserts or even experimenting with spices to come up with fusion desserts which will leave you smacking your lips and licking your fingers. He explores some of the up-and-coming dessert trends that could prove to be the next big hit.

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alk about desserts and almost everyone around the dining table is expected to anticipate in sweet delight. There is no getting around the fact that majority of Indians does have a sweet tooth. In fact, the early visitors to India called it the land of sweets.

India’s passionate love for sweets can be traced to the Indian mythology and it extends to our day-to-day religious activities and occasional festivities.

Lord Krishna’s Makhan-Mishri, Ganesha’s Modak and the famous boondi ladoos and halwa offered as prasad in temples… the role of desserts is simply ingrained in our collective cultural consciousness. And sweets have a special niche into most Indian’s minds.

Hot is Cool, Cold is Hot! Broadly desserts could be classified into two categories – hot and cold. Which is more preferred in the Indian food service industry is difficult to gauge. “Honestly, desserts in general are something Indian people do enjoy. Their choice can range from cold custard to soufflés, from set cheese cakes to fruit cakes, from tarts to mousses to fondue, and also do include the myriad Indian desserts like hot jalebis.

There seems to be a new market for just desserts,” expressed Chef Santosh Rawat, Pastry Chef at Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet, Mumbai — Marriott Executive Apartments.

“A combination of hot and cold works best in desserts. Examples in point would be brownies a la mode, hot custard with chilled fruits, hot jalebis with cold rabdi, and the classic – apple pie with ice cream,” declared Rahul Korgaonkar, the Director of Food & Beverage, Goa Marriott Resort & Spa. Chef Gaurav Chakraborty, Executive Chef – Novotel Hyderabad Airport, vouched for cold desserts. “India is a warm country so people generally opt for cold desserts but international guests prefer both,” he observed.

Chef Ajmal, Cluster Executive Pastry Chef — West and South India, JW Marriott Hotel Pune, feels that it is difficult to say which is more preferred.

“But the variety in cold desserts is much larger, and thus the demand for them is also equally large,” he averred.

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“Desserts can come in variations of flavours, textures, and looks. Both hot and cold desserts are preferred by guests across India’s food service industry.

Demographics also influence the choice of desserts. Hot desserts are preferred in cold climates and vice versa,” pointed out Amit Pathania, Executive Chef , Alila Diwa Goa. Chef Savio Fernandes Executive Pastry Chef at JW Marriott Hotel Mumbai votes for hot desserts. “People definitely are more likely to opt for a hot rich chocolate pudding, hot gulab jamuns or hot halwa, compared to the cold desserts, which do act as a filler. As for us at JW Marriott Hotel Mumbai, our signature is the Hot Chocolate Mud Cake, which has never been taken off the menu,” he asserted.

“Cold desserts are generally the preferred choice. However, one cannot afford to ignore any hot dessert, especially on those rainy or cold winter days. In fact, we do have live jalebi counters on rainy days, combined with the mesmerising views. They are a big sell out,” opined Chef Javed Merchant, Executive Pastry Chef, Novotel Mumbai Juhu Beach.

Suril Udeshi – Franchise Head, TGB Banquets & Hotels Ltd., Ahmedabad, gives a new twist to the topic. “People prefer cold desserts at bakery outlets but hot desserts are the in thing in formal dining. Desserts like French crepes, Belgian waffles, which we have recently introduced at TGB’s Café Piano, a 24 hours café, are popular. At the same time I must point out that sizzling brownie with vanilla ice cream and chocolate sauce,

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which is a combination of hot and cold dessert, is a hit in all the formats,” he offered.

From these above discourses with experts one can summarise that in the Indian food service industry, hot desserts are really cool, and cold desserts too are hot.

Experimentations Galore But when one talks about the hot or/and cold desserts, the discussion should not confine itself to just the conventional ice cream or the gulab jamuns. The Chefs across India’s hotels and restaurants in urban India are on a new path of trend setting experimentation, as far as desserts are concerned.

Take the case of Rooh Afza being paired with crème brulee while gooey marshmallows oozing out of the good old chinni ki roti. The fusions like these can be nothing short of amazing. But these type of innovative desserts are becoming welcome realties in the bakery and confectionery segment of the country.

“We keep trying to innovate and experiment with desserts to create various customer experiences. One of the best innovations created by my team and me is the Chilli Halwa with Chocolate Soil and Saffron Rabri. It is a contemporary mix of Indian and western desserts,” informed Chef Santosh.

“Although our principle approach to food at JW Marriott Hotel Pune is about simplicity, authenticity, classical, and Chef-crafted, we do have interesting combinations. But they are largely demand

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based. At our Italian restaurant, Alto Vino, we have a dessert of Cream Cheese Stuffed Lychees in Lavender infused Crème,” disclosed Chef Ajmal.

“At Novotel Hyderabad Airport, we experiment with various ingredients. A few successful ones are flavoured ice creams, with flavours such as curry leaf and fennel root among other uncommon flavours.

Our orange cinnamon ice creams are quite popular with our guests. At the same time, the apple and pineapple jalebis do really well with the Indian guests. We also use various types of teas to make desserts such as Earl Grey Tea Mousse & Jasmine Tea Brulee, which are truly appreciated,” added Chef Gaurav.

“Two of the most successful desserts that we have experimented with at Goa Marriott Resort & Spa are spin offs of Indian desserts. One is Mirchi ka Halwa and the other is Onion Kheer. Both have elicited very positive responses from our guests, and the Mirchi ka Halwa has even taken our Chefs to the Cannes Film Festival; to dish it out to the glitterati there,” informed Korgaonkar.

Yes, experimentation seems to be the order of the day, at least as far as desserts are concerned. “Experimenting with desserts is what keeps the menus at our restaurants interesting. Very often the customers ask ‘what’s new?’. So we have to dish out new, interesting and at the same time delectable desserts. Some of my dessert concoctions and Peche Mignon (the French pâtisserie at Novotel Mumb ai Juhu Beach) signatures include Mojito Macaroons Masala Chai Mousse, Kashmiri Saffron Opera, Shahi Elaichi Chocolate Mousse, Whole Indian Spiced Apple Tartine, and Coconut Panacotta with Alphonso Couli,” explained Chef Javed.

Amit Pathania

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“At TGB, we invest a lot on innovation and come up with new products every season. The Grand Bhagwati (TGB) has 18 café and bakery outlets across the city of Ahmedabad. This festive season we are planning to launch sundaes made out of our signature pastries. Dutch-choco Chip Sundae, Black Forest Sundae, Strawberry Mania, Choco-Brownie Blast are some of them,” informed Udeshi.

“We always need to experiment with innovative desserts but the traditional ones never lose their charm. At Alila Diwa Goa, we have come up with delicious desserts where pineapple is cooked in various ways and presented. We also make Cronuts which are a combination of croissants and doughnuts; Duffins which are doughnuts and muffins together, and Townies which are brownie in a tart,” affirmed Chef Amit.

“I am constantly trying and experimenting and always have something new every week. The latest one is the Churros leche, which is a combination of hot churros rolled in cinnamon sugar server, with a dense almond cake soaked in reduced cardamom milk. Another one is fried ice-cream rolled in candy floss and drizzled off with salted caramel sauce,” said Chef Savio while talking about his experiments with desserts.

But the experimentation of the Chefs, it is presumed, would be dictated by the evolving tastes of the customers. So what are the preferences, or the trend, today? Well, gelato seems to have stolen a march over the regular ice creams. Tender coconut cheesecake now wins favour over the ubiquitous tender coconut pudding.

Mango panacotta, chocolate truffle, green-tea macaroons, lemon tart, raspberry sorbet, mille-feuille, panacotta, pecan pie, baked yoghurt…the list of new-age desserts seem to go on endlessly.

These are some of the desserts, which have made rounding up of the meal a more pleasurable treat for foodies across cities. In fact, today desserts have become an all-day, any day treat for those with the sweet tooth. That is apart from entire sections of a la carte menus devoted to desserts that you struggle to pronounce correctly and trolleys piled high with the Indian and Continental desserts of the day that wind their way to each table, not to mention ‘interactive’ dessert stations for crepes, churros, waffles and sopaipillas, to name a few.

“Chocolate Hollow Creations is something that JW Marriott Hotel Pune started in India. As of today we are the only hotel that has this concept…and this has been a great introduction to our guests. I would categorise it in the trend setter column,” affirmed Chef Ajmal.

“One of the dessert trends in the Indian food service industry,” according to Chef Santosh, “is that now the focus is on fresh and seasonal ingredients.” He stated, “The whole concept of healthy eating too has led to use of alternative sources of ingredients such as oats, low fat butter, sugar free desserts, use of organic ingredients, etc. The trend keeps changing and you keep seeing innovation in the textures, flavours and presentation to create unique desserts.”

Along with the popularity of newage and innovative desserts, the revival of popularity of classic desserts are also taking place in the Indian food service industry. “Classics are back with a bang,

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Santosh Rawat

be it a crème caramel, a smooth brulee with the right crackle on the top, a hot flakey granny smith apple struddle, the old fashioned chocolate cake, Sachertorte or be it a light Pavlova. Also modern desserts are well appreciated with various components and textures,” noted Chef Savio.

Chef Gaurav however believes that the trend is on healthy desserts. “People today are getting more health conscious and that is why a lot of healthy desserts are now being introduced with less sugar and less calories. A lot of fresh fruit purees and juices are used in desserts as natural sweeteners, rather than sugar. Moreover, yoghurt is being largely used in desserts these days,” he elaborated.

Chef Amit concurred with Chef Gaurav about the growing popularity of healthy desserts in India. “However,” he affirmed, “I would say the latest trend in desserts is making desserts which are not only healthy but also delicious. Hybrid desserts like Cronut and Duffin are gaining popularity and they also feature on our menus at the Alila Diwa Goa.” “The world, in general, and India, in particular, is moving towards smaller, simpler and natural lifestyle that will reflect in the food and dessert choices,”

Javed Merchant

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“Now we are seeing more creativity and innovation in the standard format of cakes. People nowadays prefer fondant cake to make birthdays and other special days more memorable. Chocolate walnut cake, dark pyramid pastry, tiramisu, fresh fruit-based desserts, chocolate desserts like dutch truffle pastries, black forest gateaux are the forte of TGB Café & Bakery,” stated Udeshi.

Fusion Desserts One of the dessert trends in the Indian food service industry is to go for fusion desserts. Many creative Pastry Chefs ask that if fusion food is popular, why not fusion desserts?

Across urban India, Pastry Chefs are conjuring and creating new desserts by mixing up traditional desserts with ice cream and cream to drum up some newage creations with unusual flavours.

Speaking about fusion desserts, Korgaonkar declared, “I have seen thandai cheesecake and rasmalai gateau being very popular desserts in a bakery in Mumbai.” “Similarly, paan ice cream, gulkand ice cream, etc. are flavours that work very well with Indians and foreigners alike. One experimentation that worked very well in a restaurant I worked in was coffee rasmalai. Such experimentations have developed as many hotels have expatriate Pastry Chefs who bring with them superlative knowledge of bakery and confectionary from the west. Once they come to India, they get exposed to a myriad different flavours that they take on to, and then infuse in traditional Indian recipes that result in such fusion products,” explained Korgaonkar further.

“Chocolate has started featuring commonly in many mithai shops. Also mithais in cups is a take off from western patisserie presentation and baked mithais in family portion is another trend from the west. Tea mousses, Indian spiced cheese cake and kulfi gelato are some of the hot favourites that we serve at the Square at Novotel Mumbai Juhu Beach,” informed Chef Javed.

“The trend for fusion desserts has

Savio Fernandes

been on in the Indian food service industry for the past 13 years or more and has picked up very well. I was introduced to this style while I was in college, which always fascinated me.

Though I love doing classics and modern desserts most of the time, I still love to try out a new blend with Indian and western dessert traditions put together,” articulated Chef Savio.

“Fusion food is simply tweaking the original recipe by adding different flavours and improvising on the presentation of the food. Yes, there is huge trend of fusion desserts in the Indian food service industry. This trend has taken shape for the newer Gen Y customers since they tend to try newer and innovative dishes. To tap these customers we constantly try to play with the flavours and textures of original food items to provide them with innovative varieties. Some of the fusion desserts are beertiramisu, sweet fruit pizzas, sweet corn candied cakes, masala chai icecream to name a few,” commented Chef Santosh.

Chef Ajmal, however, is of the view

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BAKERY REVIEW that fusion desserts are the future.

“Fusion is the way ahead. Be it recipes for general food or desserts, experimentation has become the key. As a Pastry Chef, I get to experiment a lot with desserts and I end up creating a lot of fusion dessert preparations. They are liked by the guests as well. Some fusion desserts are oreo stuffed chocolate chip cookies, cookie cake pie, and white chocolate gingerbread muffins,” declared Chef Ajmal.

“There has been an evolution in desserts. The main reason for experimenting with fusion desserts is the availability of ingredients around the world and an increase in the number of foreign travellers and their acceptance of various cultures and taste,” disclosed Chef Amit. Some of the fusion desserts we have on offer include Apple Jalebi, Indian Spiced Cake and Baked Rasogollas,” he added.

Udeshi said, “We often experiment with fusion desserts. Kala Gora – gulab jamun served with vanilla ice cream is a rockstar in the TGB fine dine restaurants.

On the other hand we offer chocolate covered rossogollas, gulab jamun puddings,

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and tasting new things. People are ready to educate their palate with newer flavours.

Moreover, television channels with their cookery shows are educating people about the availability of various ingredients from all across the world,” concluded Chef Gaurav.

Exciting Times

Gaurav Chakraborty

and chocolate stuffed gulab jamun in our banquet menu. We get our inspiration to come up with such innovative recipes from our regular guests who ask for something new every time when they visit us. It can’t be called a trend for fusion desserts but the clients definitely get delighted when they eat those desserts at The Grand Bhagwati.”

“There is definitely a huge wave of the fusion in desserts. The trend has developed because Chefs are now experimenting and people are getting bolder in terms of trying

Whether the reason be the change in tastes or the desire to eat something new, one cannot deny the fact that there is now definitely much more variety in the Indian food service industry as far as desserts are concerned, than it was say a decade ago. The result is that Pastry Chefs across the country are now seen experimenting like never before.

They are creating innovative confections, which combine Indian and western dessert traditions. They are also marrying the classic with the contemporary, the sweet with the savoury, and are also coming up with desserts which highlight local ingredients. It is exciting time for the Indian bakery and confectionery industry, at least as far as desserts are concerned. n

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Bakery Ingredients Market: Slated for Impressive Growth

The history of baking can be traced back to the Babylonian era. Humankind has travelled a long road since then, at least in terms of new products as well as techniques in baking.

However, there hasn’t been much change in terms of the main baking ingredients. But at the same time there is no denying the fact that many products have been introduced in the bakery industry, over the centuries. Today the bakery products have a wide variety and their consumption trends vary according to the local preferences.

The new-age consumers of bakery products have become more discerning than before.

They want health, taste, convenience and an enduring shelf life from the bakery products. This has largely influenced the use of innovative bakery ingredients for adding fibre and increasing the shelf life of the products—all the while retaining softness and taste. Ashok Malkani finds that there is ample scope for Indian entrepreneurs to enter the Indian bakery ingredients market, despite the challenges from international producers.

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he quality of baked products are greatly dependent upon the quality of their ingredients. The present day consumer is looking for new-age bakery products, with great taste, visual appeal, and convenience. Moreover, they are also demanding that the baked products should be healthy without compromising on the tastes. This is leading to increase in demand for a variety of bakery ingredients in the bakery industry.

Vinod Kandpal, of Stern Ingredients India speaking at a food ingredients’ exhibition some time back, stated that the demand for more innovative products was driving the growth of the ingredients, sector. He averred, “Consumers are more aware of what goes into their bread. They want to know the ingredients of what they eat. They are aware of health and wellness issues. So they want more whole wheat and multi-grain bread.”

The growing demand for myriad ingredients by the baking sector has

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BAKERY REVIEW Specialty Food Ingredients Market Size, by Type, 2013-2018 ($Million)

E-estimated, P-projected Source: MarketsandMarkets Analysis The figure above shows the trend of the specialty food ingredients market in terms of type. The market value is projected to reach 80,323.4 million USD by 2018. Functional food ingredients (nutraceuticals) are the leading type of ingredient with the largest market share. These are estimated to grow at a significant rate due to high penetration levels in the end-use industries. Demand for premium products is set to propel the growth of various ingredients. Enzymes are projected to exhibit robust growth in the coming years. Demand for acidulants, flavours, colours, emulsifiers, etc. are also steaming ahead with a remarkable CAGR.

perhaps contributed towards making the food ingredients industry a multibillion dollar industry, exhibiting fast global growth. The ongoing revolution in the food and beverage market, particularly in the processed food domain, has lead to numerous possibilities for innovative product development in the ingredients market also.

Ingredients for Bakery Understanding your ingredients and how they work and interact or mingle or amalgamate with each other will help you have success in baking. Baking ingredients facilitate to produce baked goods of superior quality. Each ingredient has a specific role to play in enhancing the quality of the final products.

Flour and yeast are of course the most common ingredients without which the bakery industry would find it difficult to function. The gas produced by the yeast during the proofing process should be maintained inside the dough in order to achieve a high volume, good porosity, and uniform structure of the baked item.

The other crucial ingredients include baking powder, baking soda, fruits, nuts, sweeteners like sucrose(table sugar), fructose, honey, molasses, saccharin, Acesulfame K and Aspartame. Anticaking agents, artificial and natural flavours, emulsifiers, colours, leavening agents, flavour enhancers, preservatives,

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stabilisers, thickeners, and enzymes are some other important ingredients for the bakery industry.

Nowadays. in many of the food products, two main ingredients are commonly added, dietary fibre and antioxidants because of their much importance in enhancing human health.

Dietary fibre as a class of compounds includes a mixture of plant carbohydrate polymers, both oligosaccharides and polysaccharides, e.g., cellulose, hemicelluloses, pectic substances, gums, resistant starch, insulin and so on.

Dietary fibre imparts various important functional properties to foods, e.g., they increase water holding capacity, oil holding capacity, emulsification and/or gel formation. Indeed, dietary fibre incorporated into food products (in bakery products, dairy, jams, meats, soups, etc.) can modify textural properties, avoid synaeresis, stabilise high fat food and emulsions, and improve shelf-life. Oat bran, barley bran, and psyllium, mostly soluble fibre, have earned a healthy reputation for their ability to lower blood lipid levels. Wheat bran and other more insoluble fibres are typically linked to laxative properties.

Antioxidants and microbials, though they are used in very small dosage, facilitate in maintaining the freshness of look, aroma and taste of the baked goods.

Besides maintaining the quality of baked

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products antioxidants also play their roles in guarding their flavour too.

The fortification of bakery products is emerging as a trend. According to an expert, encouraging trends in consumption of bakery products by population of lower and middle income groups indicate vast scope for consideration of micronutrient enrichment of bakery products. This can enhance the nutritional value of the bakery products among the health conscious populace.

Specialty food ingredients market is also a huge market for the entrepreneurs thinking of foraying into the bakery business. According to a report published by MarketsandMarkets titled ‘Specialty Food Ingredients Market

by Type (Flavors, Colors, Texturants, Preservatives, Sweeteners, Nutraceuticals, Starches, Cultures, Acidulants) & by Application (Bakery & Confectionery, Dairy, Beverages, Meat Products) — Global Trends & Forecast to 2018,’ the specialty food ingredients market was valued at 57,243.4 million USD in 2012 and is estimated to grow at a healthy CAGR. The report was published in April 2014. According to the report, specialty food ingredients endow the food products with clinically proven health benefits.

The Global Scenario Overall, globally the market for bakery ingredients is going through a buoyant phase. Innova Market Insights had recorded that globally the launches of bakery ingredients and mixes exceeded well over 5000 during 2013-14, which accounted for over 14.5 percent of total bakery introductions over the same period.

According to the study by MarketsandMarkets titled ‘Baking Ingredients Market by Type (Enzymes, Emulsifiers, Leavening Agents, Fats & Shortenings, Mold Inhibitors, Colors & Flavors), Application (Bread, Biscuits &

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Cookies, Cakes & Pastries, Rolls & Pies) & Region - Global Trends & Forecast to 2019, the global baking ingredients market is set to be driven by the rise in demand for processed-baked products, high in nutritional content. The changing lifestyles of consumers have led to a shift in their consumption pattern from conventional home-cooked food to convenient, ready-to-eat baked snacks as the latter saves time. The study was published in November 2014.

The study further states that baking ingredients are used in various applications such as bread, cakes, biscuits, pastries, rolls & pies, and so on. It avers that the negative effects of trans fatty acids and a declining trend in consumption of chemical additives in baked goods are the restraining factors for the baking ingredients market.

According to the same study on baking ingredients by MarketsandMarkets, globally the baking ingredients market is projected to reach a value of 13,165.6 million USD by 2019. In 2013, the market was dominated by Europe, followed by North America. The AsiaPacific market is projected to grow at the highest CAGR, with rapid growth in the food industry. The report noted that the emerging markets such as India, China, and Brazil were expected to increase the demand of baked products, in turn enhancing growth of the baking ingredients market.

For the Indian Market With the role of myriad bakery ingredients becoming more relevant in the bakery industry and with bakeries in organised as well as unorganised sectors are looking for enhancing the health quotient and shelf life of their products, how do we gauge the market for bakery ingredients in India?

The market potential for bakery ingredients in the country, despite the myriad challenges, looks promising. “The

food industry is riding on a health wave; an increase in consumer awareness about health concerns has led to most of the bakery products being augmented with health benefits from fiber and whole grains,” noted an analyst of the Frost & Sullivan research service some six years ago, while discussing India’s bakery ingredients industry. However, the view is still relevant for the Indian bakery industry.

According to a 2008 study of Frost & Sullivan, titled ‘The Trend Analysis of Ingredients Applications in Indian Bakery Industry,’ as the continuous development of new products to synchronize with the prevalent trend of healthy eating and lifestyle changes is a prominent characteristic of this market, the production of novel, highquality products offers the edge over competition. The thriving Indian bakery industry is still in the developing stage, offering huge opportunities for the bakery ingredients market to grow alongside.

However, study further pointed out that manufacturers of bakery ingredients such as enzymes, flavours, fats, shortenings, leavening agents, and improvers in the country did have to ratchet up levels of innovation to enable more productive business outcomes.

The findings of the Frost & Sullivan study still seem to hold true. There is huge potential for the bakery ingredients market in India, but that potential can only be productively harnessed through continual innovation in the ingredients business. Otherwise the competition from foreign produced ingredients can give a tough time for domestic bakery ingredient manufacturers in the longrun. But at the same time it cannot be denied that now there are more opportunities for growth in India for the entrepreneurs entering the bakery ingredients business, than it was say a decade or two decades earlier. n

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Indians Loving

Chocolates More

By Swarnendu Biswas

U

rban India’s love affair with chocolates is getting mature. In fact, the relationship of India with chocolates is a long one and has gone through various evolutions over the decades.

Over the years, the market positioning and consumer profile of chocolate products have undergone significant changes in India. Till the mid ‘90s, chocolate products were primarily or rather mainly children’s products, and were meant to be 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.

Interesting Evolution A Cadbury Dairy Milk advertisement of the mid ‘90s titled Kuch Khas Hai

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Zindagi Mein must be mentioned in this context. The advertisement addressed to bridge the generation barrier in chocolate consumption in India. This advertisement was part of 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 an established trend across big cities of the country, and given the present socio-economic dynamics, this trend is only expected to mature into a convention across upper middle class and middle class urban India, 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 helped 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.

The role of chocolate products in India was further enhanced during the recent years. From luxurious indulgences for children to indulgences for all age groups to playing a role in endorsing or emphasising the emotional bond during festivities, chocolate products are now also being positioned as energy boosters and as means of satiating hunger. A recent 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 another parallel trend. From occasional indulgences of luxury, chocolate products have become affordable and fairly regular consumption items among many upwardly mobile well-heeled Indians. For them chocolate products have become fun to eat snack which feature fairly regularly in their consumption.

Moreover, the chocolate choices of a section of Indian consumers have also evolved during the recent years. They have graduated from occasional bites of Cadbury Dairy Milk, Kit Kat, 5 Star or Perk to indulging in high-end chocolate brands and even towards consumption of artisan and designer chocolates from creative chocolatiers.

The Broad Structure of the Market The chocolate market in India can be broadly demarcated into three segments.

They are mass brands like Cadbury Dairy Milk, Kit Kat and Perk, then there are premium chocolate brands like Bournville, Silk and Toblerone(all brands of Mondelez International), Ferrero Rocher, Kinder Joy, Snickers, etc. and then there are artisan and customised chocolates created by stand-alone chocolatiers or by Pastry Chefs in five-star hotels. “Parallel to premium chocolate brands and the market dominance of mass appeal, the market for handcrafted or designer chocolate is also emerging which is catering to the select pockets of urban India,” observed Ashish Kumar Gupta, Bakery Sous Chef, MLounge at Mosaic Hotels, Noida.

In this regard, he passionately talked

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BAKERY REVIEW about ‘Pink Beauty,’ the exquisite chocolate creation produced from MLounge. “Pink Beauty is a heart shaped chocolate-based product, crafted with red lines and with a filling of vodka and white chocolate truffle,” explained the Chef.

Besides the globally renowned multinational players, India too has its own indigenous producers of premium chocolates. An important name in this regard is Fantasie Fine Chocolates. In fact, the Mumbai-based 68-year-old company is a testimony to the fact that gourmet chocolate creations are not altogether novel consumer preferences in the Indian context, though earlier they were consumed primarily by the elite sections of the society.

“My grandfather, A Fazelbhoy dreamt of making original, hand-crafted, artisanal chocolates in India. Chocolates which echoed the best of Swiss confectionary but were made here in India. And he went on to create them,” explained Zeba Kohli, the Managing Director of Good House Keeping Company Pvt. Ltd.—the company which creates Fantasie Fine Chocolates.

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diabetics to chocolate jewellery, over the years Zeba’s creativity has manifested in various magnificent chocolate creations.

Her plethora of awards can be construed as a reflection of her creative zeal. “If you can dream up something in chocolate, chances are we can make it for you,” asserted Zeba confidently. Presently, Fantasie Fine Chocolates has six outlets in the country; five in Mumbai and one in Pune.

Impressive Growth

Zeba Kohli

Today, according to Zeba, Fantasie Fine Chocolates is a 68-year-old brand name for exclusive handmade chocolates, wellknown for its creamy milk, rich roasted almond rock & soft centred pralines, and European style truffles. From wondrous chocolate fountains to edible chocolate paint to sugar-free chocolates for the

Along with the above-mentioned interesting developments, the overall chocolate market in India is also increasing steadily. According to ASSOCHAM, the chocolate market in India is likely to cross Rs. 7500 crore by 2015. According to the same industry body, the Indian chocolate market in 2012 was over Rs.4500 crore. ASSOCHAM stated that the consumption of chocolates in India was steadily increasing in urban and semiurban areas. “Several Indian homes now have chocolates as dessert which increases the frequency of chocolate consumption in the country,” averred Gupta.

This indicates a huge growth of the

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chocolate market in the country. TechSci Research’s report titled ‘India Chocolate Market Forecast & Opportunities, 2018’ observed that the per capita consumption of chocolates was increasing in India, which would continue to flourish the market revenues.

According to the report, it is expected that India’s chocolate industry will be growing at 23 percent CAGR by volume, between the years 2013-2018 and would reach at 3,41,609 tonnes. According to TechSci Research, the Indian chocolate industry had registered a growth of 15 percent per annum during 2008 to 2012 and the report noted that this market was projected to grow at an even higher rate in future. The report was published in February 2013.

According to recently published research report of ValueNotes on the Indian chocolate industry, the chocolate industry in India, which was valued at Rs.58 billion in FY 2014, has been growing at a CAGR of 15 percent over the last three years. ValueNotes estimates that the industry will be worth nearly Rs.122billion by FY 2019, growing at a CAGR of 16 percent.

The reason for the growing consumption of chocolates in India could be attributed to the increase in disposable incomes in select but sizeable pockets of urban India during the last decade or so, and the impact of globalised tastes on Indian palates due to the growing influence of travel, television and Internet in our lives.

According to the above discussed report

by ValueNotes, increasing disposable income, changing lifestyle, rising trend of gifting chocolates instead of traditional Indian sweets, and a surge in the sale of dark chocolates are expected to drive the industry growth.

Awareness Less The awareness about chocolates in urban India is also rising, though this awareness is nowhere near the level of chocolate awareness in Belgium and/or Switzerland.

“A section of the Indian consumers is becoming choosy, aware of the differences in the varieties of chocolates available,” observed Gupta. “Moreover, Indian consumers are increasingly enjoying designer-made and customised chocolates,” he added.

However, in the same breath Gupta

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Ashish Kumar Gupta

stated that “Despite the growing popularity of chocolate products in India, chocolate consciousness in the country still remains at a nascent stage as compared to many developed countries. Still a vast majority of Indians are not able to discern between a good chocolate product and an average chocolate product. Neither are many of them, even if they can afford, are willing to shell out extra amount for ‘special offer’ chocolates of premium brands, which are costlier than the basic ones.”

“The longer the conching process, the more refined and expensive the chocolate is. It is the duration of this process which influences the fineness of chocolate paste, which again influences the quality of chocolates,” explained Zeba. But how many India knows this? Not many, I presume.

Gupta believes that conducting chocolate-tasting sessions can be an effective way to enhance the demand for chocolate products and develop the chocolate palate in India. Also, he rightly thinks that quality training schools and institutions are required to address the gap in chocolate education and to bring more talented chocolatiers in India.

Chocolate Challenges However, despite the impressive scenario, the chocolate market in India is best with several challenges. “The key challenges that the chocolate market is facing in India are inflationary pressures on raw material prices, health concern, lack of government initiatives, and price-sensitive consumers,” put Gupta very succinctly.

“The rising sugar and cocoa prices are putting pressure on the companies to

innovate with ingredients and packaging to offer better prices for the mass market.

Adding on to these challenges, are the stringent FSSAI regulations on imported product,” he elaborated further.

The health concern can be greatly addressed by giving the trend of sugarless chocolates a momentum. “Indian consumers are now more health conscious so there is a greater demand for sugar free or sugarless chocolates. At MLounge we create sugarless chocolates too,” proffered Gupta.

The paucity of cold chain infrastructure is another of the lacunae which is impeding the desired growth of the chocolate industry in India. However, it is encouraging that according to the findings of the above discussed research report by ValueNotes, manufacturers are increasing their investment in the cold chain facilities across the country.

Besides these, the rampant lack of chocolate consciousness among the chocolate products’ consumers and the potential chocolate products’ consumers can also be interpreted as a constant challenge that the industry has to cope up with. There is also the need for more creative chocolatiers in India.

In this regard, Zeba’s proactive efforts in conducting chocolate making workshops for children & adults can be regarded as the right initiative towards spreading the love for and knowledge about these dark delights across the society. “I love teaching women how to make chocolates, though this exercise may create my own competition,” said Zeba with her refreshing laughter.

In fact, she loves creating her own competition to keep herself away from disturbing complacency.

Besides these challenges, it must be noted that chocolate products in India are still primarily urban consumption. Urban India accounts for 80 percent chocolate consumption in the country, though more than 68 percent of India’s population live in rural areas. If the chocolate majors want to tap the huge and still relatively unexplored rural market for chocolate products they need to introduce more affordable pricing and innovative rural market-friendly packaging solutions for their existing chocolate products, and should also be proactive in coming up with new and more affordable chocolate products in the future. n

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The Delicious Syrup of Substance

By Antoine Pfister

M

aple syrup is definitely a product of Mother Nature and it has a very unique profile. It is a syrup, which is generally prepared from the xylem sap of sugar maple, red maple, or black maple trees. Although preparing this syrup from other maple species is also being done. Maple syrup is a 100 percent natural sweetener.

It is perhaps the healthiest sweetener you can get and it tastes absolutely great.

Maple sap (comprising 98 percent water, 2 percent natural sugar and minerals) is extracted with a tap from the maple trees, mainly in Canada and Northeastern America(80 percent of the global

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production of maple syrup comes from the province of QuĂŠbec in Canada ) at the beginning of spring (mid-March to end of April).

The combination of freezing nights and warmer days triggers a chemical reaction that pushes the maple sap from the roots up into the core of the maple tree. Then, after maple sap is extracted, by a heating and boiling process, the water is evaporated from the sap and then the remaining thick sugary syrup is filtered. Result is the pure maple syrup that is savoured across the globe. The legend says that the native Americans were the first to recognise maple sap as a source of energy and nutrition. The

maple syrup is infused with a unique flavour but the chemistry behind this flavour is still wrapped in enigma.

The health benefits of maple syrup are renowned. It has 54 disease-fighting antioxidants which together contains anti-cancer, anti-inflammatory and antidiabetes properties. It has polyphenols that can help in keeping blood sugar levels in check. 100 percent pure maple syrup has sweetness of sugar without the side effects. It is spruced with vitamins and nutrients, and is gluten free.

Interestingly, compared to the other sweeteners like honey, cane sugar, corn syrup or table syrup, maple syrup always contains a higher rate of natural benefits. For example, 60 ml of maple syrup contains 160 mg of potassium and 56 mg of calcium when 60 ml of honey contains 45 mg of potassium and 3 mg of calcium. Maple syrup contains also manganese, riboflavin and zinc. And it is lighter on calories than your average sweetener.

The maple syrup can be differentiated by several grades. Maple syrup is graded as Light, Medium, Amber and Dark, depending at which crop stage the sap is extracted. The earlier stages provide lighter and more subtle taste of maple syrup and the later ones are darker syrup with more pronounced taste because of the presence of more nutrients in the soil in the preparation of the later stage maple syrup versions. The darker version of

Oct-Nov ’14

P R O D U C T

BAKERY REVIEW maple syrups which are endowed with a comparitively stronger maple flavour are generally used for baking or in recipes, while the lighter version of maple syrups are generally used directly as syrups.

What makes the maple syrup an incredible product is its extremely wide range of possible applications in the food & beverage industry. Especially, in the bakery industry, it has numerous uses. It can be used in cookies, muffins, cakes, pies, bread, icing, butter cream, topping, glaze, pastries, meringue, macaroons, biscuits, etc. Maple syrup is often savoured with pancakes, waffles, oatmeal and porridge. It is not only used as a sweetener but also as a flavouring agent and as an ingredient in baking.

Maple syrup also has wide applications in the dairy industry as a top or / and bottom topping in yogurt, in ice cream, gelato, sorbet, or as a topping for frozen desserts. The role of maple syrup in the confectionery industry also cannot be discounted. It is used in fudge, fondant, chocolate, truffles, dried crystallised fruit, in jams, granola bars, muesli, spread, nut

Oct-Nov ’14

mix, dried fruits, etc. Maple fondant or chocolate maple syrup can be delectable options to explore. Maple syrup also has applications in alcoholic beverages, meat, fish and sea food and even in the cosmetics industry.

Besides myriad health benefits and applications across industries along with great taste, maple syrup is endowed with a long shelf life, which varies from 24

months in plastic jars to 48 months in glass bottles. However, it should be stored in a fridge once opened. It would gladden the hearts of many bakery industry professionals in India to know that maple syrup is now available in India.

The author is the India Representative of Citadelle, Maple Syrup Producers’ Cooperative.

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P R O D U C T

P R E V I E W

WHIP DELIGHT TOPPING FROM NARSARIA’S

A good quality whip delight topping is an essential ingredient in most bakeries, cafeterias and hotels. The Frollik Whip Delight Topping from Narsaria’s can act as ideal topping for pies, cakes, and puddings. It can also be used as a creamy addition to mixed drinks. The Frollik Whip Delight Toping is a frozen, non-dairy whipped topping. It has been formulated to make its usage quite convenient: thaw under refrigeration and whip in a rotary mixer, no additional ingredients are required.

To ensure high quality, the topping is manufactured with the finest available ingredients under strict rabbinical supervision. However, it does not contain any milk. But the Frollik Whip Delight Topping is rich in protein and low in cholesterol content.

The product is available in 1 kg packs and 12 kg cartons.

Known for adhering to stringent international standards of manufacturing, Narasaria’s also produces a range of other bakery ingredients, such as Decorative Glazes, Colour Powder, Cooking Cream, Eggless Cake Powder, Fruit Fillings, Muffins Mix, Brownie Mix, and Chocolate Sponge.

Narsaria’s info@frollik.com

BAKERY REVIEW

EXTRA DRY BUTTER

Made from selected creams, the Elle & Vire Extra Dry Butter brings together subtlety of flavour to offer a fresh buttery taste to the products. Slightly richer in fat than traditional butter (84 per cent vs 82 per cent), it brings taste and a meltin-the-mouth texture to all types of puff pastry, viennoiseries, etc.

The high melting point (34°C) of the product permits one to obtain an optimal plasticity and the perfect shape and thickness for full incorporation during the rolling process. The Extra Dry Butter is quite well developed and it allows the puff pastry to remain delicate, even after being stored in the freezer.

The quality of this butter is constant and the layering is attractive.

Packed in 1 kg sheets; adapted to hygiene standards to reduce handling, the product provides greater simplicity and safety.

Recognised for its quality, the product is available in competitive cost. As an exclusive supplier for the famous cuisine contest ‘Bocuse d’Or 2011’, the Elle & Vire Extra Dry Butter is one of the official products for the final in Lyon.

Dabon International (P) Ltd. sales_delhi@daboninternational.com

CAKESMITHS FACILITATING BAKING

Cakesmiths is primarily an e-commerce enterprise that sources, stocks and sells high quality baking supplies from merchants and manufacturers across the globe. Though a quick and convenient service for the best in baking supplies, Cakesmiths is not simply a retailer or an importer of baking products, it is much more than that. Cakesmiths is concerned with the content of baking; it sensitises the enthusiastic, small-scale professional and even amateur Indian bakers to the artfulness of the craft.

Cakesmiths wants to accompany the Chefs every step of the way.

To bring the excitement of professional looking baked goods to life, Cakesmiths will also be running a snazzy kitchen to offer demonstrations, classes and events to nourish the baking community with skills and fresh ideas.

Cakesmiths provides a stimulated environment for the novice, the aspiring patisserie artist and as well as the seasoned Chef, complete with professional kitchen resources, ingredients, time, space and personnel. From supporting small home-baking businesses to offering elaborately curated classes, they facilitate a discussion space that thrives on the growth of entrepreneurial spirit and inventive baking skills. Chefs can both, hold and attend classes, in the studio space as well.

Cakesmiths rashmip@cakesmiths.in

FLEXIBLE BAKERY MOULDS

Flexipans, Silpats and Silforms — the flexible bakery moulds knitted with glass fabric and impregnated with food grade silicones are recognised by Patissiers and Chefs de Cuisine for completely transforming the way of baking. The most distinguishing feature of the traditional moulds is that it does not require greasing. The moulds are light in weight and are easy to store. They are effective for freezing, proving or baking, and are eco-friendly. The cleaning of the moulds is easy – soft cloth and plenty of water will do the job and scrapers will never be required to clean them. They can be used at temperatures varying from – 40ºC to + 400ºC and are available in 600 x 400 mm tray sizes. These flexible moulds are easy to use, taking away the need for some tedious jobs and optimising production. They are available in various shapes.

Flexipans: They are used for making muffins, brioches, miniquiches, petit-fours, cookies, heart-shapes, flower shapes, teddy bears, flan bases, charlottes, oval savarins, pyramid shapes, madeleine, tarts, etc., and also for making individual cake moulds of various shapes and sizes.

Silform: For making buns, hotdogs, french breads, etc.

Silpats: For all kinds of pastries Transworld Enterprises contact@twe.in

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

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

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Oct-Nov ’14

Create edible masterpiece with fancy wafer flowers BAKERY REVIEW

P R O D U C T

Madhav Enterprises Email: madhaventerprises.sale@yahoo.com, info@bakersolutions.in Facebook: www.facebook.com / madhavent Address: 58-A, Adchini, Near Qutub Institutional Area, New Delhi 110017 Contact: 8373911101 Oct-Nov ’14

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I N T E R V I E W

BAKERY REVIEW

Packaging Sincerity with Creativity

By Sharmila Chand

Chef Durbar Basu Ray, Pastry Chef, Hyatt Regency Pune, is a diploma holder in hotel and catering management. He began his illustrious career with Taj Residency Ummed, Ahmedabad in April 1999 as a Commis Chef.

After holding various positions with Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet — Mumbai, Marriott Executive Apartments, and Royal Caribbean Cruises, USA he joined the Hyatt group in April 2004 at Park Hyatt Goa Resort and Spa, in the capacity of Demi Chef de Partie. He was later promoted to the position of Chef de Partie.

In April 2005 he moved on to explore other opportunities and after four years, in May 2010, he rejoined the Hyatt group at Hyatt Regency Kolkata in the capacity of Pastry Chef, which was followed by his present and ongoing tenure with Hyatt Regency Pune.

“As a Pastry Chef, I have invested 14 years of my life in learning and developing my skills and in overcoming my limitations. A keen observer, I always keep myself updated with the trends and developments happening in the food industry,” he asserted. The excerpts of the interview follow: What are the current trends in the Indian bakery industry?

The latest trends in the Indian bakery industry revolves around theme-based desserts and setups. Indian Pastry Chefs are now adopting modernistic methods of cooking and baking. Moreover, healthier options in desserts and breads are the demand in these days.

How did you become a Pastry Chef? You were inherently interested in the profession or entered it by default?

It was definitely my interest that led me to choosing Pastry Chef as my dream job.

Who is/are your idol/s, that is who all have inspired you?

All my senior Chefs with whom I have worked with and developed my skills as a Pastry Chef have inspired me. I wish to add that I have been especially inspired by the Executive Chef of this hotel, Chef Manav Koul, who has been a role model and someone who is always willing to assist and share ideas.

What are your hot selling bakery items?

As we approach the Christmas, it is the home-made Christmas goodies which are my hot selling items.

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What about the health quotient?

How do you take care of that aspect?

We strive to offer wholesome treats to our guests by using healthy ingredients and also by using them skillfully to meet their expectations.

What is your favourite tool and why it is so?

The oven, of course! It moulds to suit your needs and aesthetics.

Discuss some of the challenges that a Bakery Chef has to face in his/her day-to-day job The scarcity of skilled hands is a big challenge. Getting trained staff is becoming a challenge. Moreover with so many hotels opening, the attrition of staff in bakery cafes across hotels has also become a hindrance.

The paucity of imported high-end produce is another challenge. The highend ingredients and products are not easily available, and if they are available, they tend to be costly and often are not of the desired quality.

The imported equipments used in bakeries and in pastry making are very difficult to get. Moreover, getting the spares for the same is always a challenge.

What do you like about your job?

I like practically everything about my job. All the aspects of my job to me are fun and the learning process here is on a continual basis.

What is your strength as a Bakery Chef?

I think my time and task management skills are my strengths as a Bakery Chef.

What is your working philosophy?

At Hyatt, we believe in working as a team where everyone has valuable experiences to share, and creativity flows through.

What are you passionate about besides baking?

Besides baking, music also happens to be my passion.

How do you like to de-stress?

I de-stress by spending time with my family.

What are your dreams, professionally?

It is to open my own bakery outlet.

Lastly, what is your mantra for success?

I believe that one should be sincere towards one’s work and the rest will fall in place.

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