Bakery Review (October-November 2016)

Oct-Nov ’16 Oct-Nov ’16

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 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:

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E-mail: info@hammer.co.in Š 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.

The popularity of desserts is well-known, but despite their popularity, they are widely perceived as bad for health. However, these days, Pastry Chefs are making desserts with less sugar content, or with sugar substitutes, which can make the dessert indulgence of their guests a healthy one.

These days, restaurants and bakeries in India are also experimenting with varied ingredients while developing their novel desserts, so as to position their desserts differently from their competition.

During the recent years, the Indian food services industry has also seen the introduction of a great many exotic desserts, which can be attributed to the influences of the maturation of globalisation in the Indian economy. Mini dessert is also a happening trend in the Indian food services industry, which could enable the guests to check their calories by savouring small portions of desserts, instead of indulging sizeable quantity of a given dessert. Our Cover Story discusses these emerging dessert trends in some detail, which can greatly influence our bakery and confectionery industry.

The Indian dairy industry has progressed commendably during the last two decades, though there are several bottlenecks which are impeding its growth. Shortage of fodder, low yielding cattle, dismal transportation facilities and poorly developed cold chain infrastructure are some of these impediments, which need urgent addressing. Improved efficiency in the milk procurement system is also the need of the hour. The Business Story of this issue takes a holistic look at the Indian dairy industry, an industry which can easily influence the revenues of the Indian bakery and confectionery industry.

The huge growth of the QSR segment in the country; influenced by several socio-economic factors, the applications of pineapple in the bakery and confectionery industry, the impressive growth of the cookies segment in the Indian biscuits market are some of the other relevant industry topics covered in this issue. As the Christmas is coming, in this issue we have also presented two delightful Christmas recipes by a renowned Chef, for our readers.

With the hope that our endeavour would engage the interest of our esteemed readers, I end this note while wishing you all a Merry Christmas and a Happy New Year. May the festive season and the brand new year ahead bring new impetus for our industry.

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

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

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

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22 COVER STORY

The Emerging Dessert Trends

26 BUSINESS

Dairy Industry: Miles Covered, Miles to Go

32 PRODUCT

Healthy and Tasty Fruit for Bakeries

34 INDUSTRY

departments 04

Event

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News Scan

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Report

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Focus

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Product Preview

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Interview

Quickly Rising QSR Segment

38 TREND

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The Taste of Festivity

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2nd Edition of India Cake Fest Held in Mumbai with Great Fervour With celebrity Chefs holding workshops, competitions and discussions at the three-day festival, the event offered participants an opportunity to network and gain insights into the latest trends of the industry

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ndia Cake Fest, a platform to promote and explore opportunities for home bakers and students in the industry, celebrated its second edition of the baking fair in Mumbai during 25th-27th November.

Conceptualised and organised by Enquo Experiential Communications in association with Sheila Raheja Institute of Hotel Management, the three-day festival was held at Sheila Raheja Institute of Hotel Management, Bandra and Phoenix Market City, Kurla.

It was time for Mumbai’s baking enthusiasts and cake lovers to prepare themselves once again for the exclusive event which saw popular Chefs

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participating as panel judges, while holding workshops, competitions and discussions.

The event also witnessed fun activities and engagements for children, and the participants got opportunity to network with and gain insights into the industry and trends from chefs like Ranveer Brar, the event ambassador; Rakhee Vaswani; Paul Kinny; Anees Khan; Varun Inamdar; Rushina Munshaw Ghildiyal; Vivek Kadam; Ruhee Bhimani; Abhiru Biswas; Ipshita Chakladar; Dhara Kotak; Mohit Khilnani; Amit Sharma and more.

The first two days of the event featured workshops on a range of interesting topics like Russian desserts, current trends in French pastry, Japanese pastries with a modern twist, Spanish Frio, baking business entrepreneurship, piping skills and many more. They offered the baking enthusiasts to learn how to make their own cake and eat it too! Those two days also saw a lineup of exciting competitions on cupcake and cake baking for the bakers where corporate teams, school teams, college teams and home bakers delightfully participated.

The second day saw an engrossing panel discussion, exploring the latest trends and avenues for bakers beyond the traditional bakery/patisserie, which captivated the audience. The panel discussion, moderated by Rushina Munshaw, introduced a lineup of professional Chefs like Pooja Khanna, Ipshita Chakladar, Tanvi Maniar and Ruhee Bhimani who have carved a niche for themselves in the industry.

The third day was full of an array

of entertaining activities at Dublin Square, Phoenix Market City, Kurla in the evening. Participants enjoyed a whole lot of fun activities like Bakers’ flea, live demo by celebrity Chef Rakhee Vaswani, and the awards distribution ceremony. Dr. Mickey Mehta, a leading holistic health guru, who is associated with India Cake Fest as the wellness partner, spoke and gave a demo on healthy cakes. The day was also a treat for food lovers due to the availability of an array of not only delicious cakes but also scrumptious savouries and other platted desserts by known patisseries and home bakers. There were trivia games, photoop areas and interesting installations of ‘Chandelier Cake’ and life-sized ’Mermaid Cake’. There was also a chance to win spot-on prizes along with ‘dessert jars’ workshop for all the children present at the mall.

“The whole baking and confectionery sphere in India has come of age with the intervention of technology and the home bakers. It is about time that we had a property that brings cakes and us closer together and it was great to see students, home bakers, professionals, Chefs, enthusiasts and kids getting together for this extravaganza. It is an exciting opportunity for budding bakers to showcase their skills and indulge at the India Cake Fest,” said celebrity Chef and Event Ambassador, Ranveer Brar. n

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International Baking Industry Exposition Stages Largest Event in its History International markets with attendees hailing from more than 100 countries contributed immensely towards making the show — that witnessed the participation of more than 1,000 exhibitors — bigger than ever Competitions and Awards IBIE, together with Snack Food & Wholesale Bakery magazine, honoured 50 industry suppliers and bakeries, which have made a positive impact on the environment with its third annual B.E.S.T. in Baking award.

The following companies took top honours in each of the six categories and received a bamboo plaque, onsite recognition and media attention for their products or services that foster energy conservation, a reduction in water usage, a decrease in landfill waste, healthy living and/or a reduction of the overall impact on the environment. The sections and the companies are:

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he 2016 International Baking Industry Exposition (IBIE) — a leading event for the grain-based food industry — recently wrapped up its largest show to date at the Las Vegas Convention Center with more than 1,000 exhibitors — 340 new to IBIE and 28 percent increase over the 2013 edition of the show — spread across more than 700,000 square feet of exhibit space.

Attendance also continued its upward trend with more than 23,000 registered attendees — a nine percent increase over

RBA Pillsbury Bakers Plus Champions: Grand Champions: Kate White and Melissa Kroger (representing SRBA)

Second Place: Christel Andrews and Tammy Montesinos (representing CARBA)

Third Place: Sarah Crews and Mark Shrewsbury (representing OBA)

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Equipment Heuft Thermo-Oel GmbH & Co.

the 2013 edition of the show.

Much of the growth came from international markets with attendees hailing from more than 100 countries and making up 30 percent of the total attendance.

“The quality and depth of IBIE’s attendees, exhibitors and education sessions were incredible,” said Michael J. Cornelis, Chair of IBIE.

Ingredients Palsgaard Packaging Citamel Packaging Logistics FlexiBake ERP Wholesale Bakery Pepperidge Farm Retail Bakery O&H Danish Bakery

A host of thought-provoking new and returning features created an even more engaging experience for the attendees and exhibitors. The highlights included: The Innovation Showcase — It was 15 percent larger than its inaugural run in 2013. The event was prominently featured in the Central Lobby for attendees to shop and see what was new, before entering the Expo Hall.

In addition, the Innovation Spotlight Theater, located in IBIE’s new Idea LAB on the show floor, provided a forum for exhibitors to conduct live presentations of their top innovations.

New to the show was Fresh Take Talks, presented by Grain Foods Foundation. It comprised a series of brief, informative

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“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 Oct-Nov ’16 | Fax: +91-22-28217301 Mobile: 7838885219/ 9711159574 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in

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PMQ Pizza Magazine recognised the Following Winners of the Midwest Culinary and Acrobatic Trials: Culinary: Classico: Ali Haider, 786 Degrees, Sunland, California Gluten Free: Gino Rago, Panino’s Pizza, Chicago, Illinois Acrobatic: Individual Freestyle: Scott Volpe, Fiamme Pizza Napoletana, Tucson, Arizona Fastest Pie Maker: Rick Wheeler, Mad Mushroom, Lafayette, Indiana Largest Dough Stretch: Ryan Kubil, Grimaldi’s Pizza, Fort Myers, Florida Fastest Box Folder: Rick Wheeler, Mad Mushroom, Lafayette, Indiana

presentations featuring influential thought leaders sharing perspectives on consumer, nutrition and industry trends.

The American Cake Decorating Demo Theater and The ONE Demonstration Theater by Revent featured free daily demos by celebrity Chefs and big-name cooking professionals; showing off their skills and latest techniques.

An expanded educational

programmme — with over 90 sessions designed for professionals of all levels and backgrounds — highlighted the latest techniques and proven strategies for streamlining wholesale operations, improving product quality and increasing profits. More than 20 new seminars focused on the most relevant issues facing the industry today, featuring expanded content for upper management.

The enhanced educational programme was popular with attendees, as many sessions were sold out.

This year’s speakers were well-known subject matter experts, including retail insights thought leader and former Nielsen Vice President, Todd Hale; American Bakers Association’s Senior Vice President of Government Relations, Lee Sanders, as well as business moghuls

who run the largest bakeries in the world, including Bimbo Bakeries’ Senior Vice President of Operations, Ramon Rivera.

The education programme began with RPIA’s Business of Baking for Beginners seminar and the Tortilla Industry Association’s two-day Technical Conference, which addressed operation skills, safety regulations, quality control, plant efficiency and best practices for the baking industry’s fastest growing market segment.

Seminars at IBIE 2016 were organised into targeted tracks: AIB Technical, Retail, Bread Bakers Guild of America, International, Management, Sales & Marketing, Ingredients & Processes, Food Safety & Sanitation, and Retail Hands-on (Cake & Pastry Decorating). n

The Retail Bakers of America’s 15th Annual Pillsbury Baker’s Plus Grand Champion Creative Decorating Competition Recognised the Following Winners

Category

Gold Medal

Silver Medal

Bronze Medal

Rolled Fondant Cake (Sponsored by Satin Ice)

Jennifer Clagett and Sabrina Fiffe

Sarah Crews and Mark Shrewsbury

Kate White and Melissa Kroger

Wedding Cake (Sponsored

by Cake Deco – Pfeil & Holing)

Christel Andrews and Tammy Montesinos

Kate White and Melissa Kroger

Jennifer Clagett and Sabrina Fiffe

Graduation Cake (Sponsored by DecoPac)

Kate White and Melissa Kroger

Christel Andrews and Tammy Montesinos

Sarah Crews and Mark Shrewsbury

Sculpted Cake (Sponsored by CSM Solutions):

Christel Andrews and Tammy Montesinos

Kate White and Melissa Kroger

Christy Vega-Gluch and Carol Antes

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GastroPan 2017 to Showcase Latest Bakery Innovations The next edition of the exhibition in March 2017 will showcase the latest innovations in the bakery, confectionery, gastronomy and hospitality industry Suppliers will organise demonstrations, workshops, new product launches, thus hoping to attract even more visitors to their booths and exceed the objectives met this year.

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he ninth edition of GastroPan exhibition — dedicated to professional solutions and technologies for the bakery, confectionery, gastronomy and hospitality industry — will take place in Sibiu, Romania during 23rd-25th March 2017. The next edition of the exhibition will showcase the latest innovations from hundreds of world class suppliers, who will be reunited with thousands of specialists and entrepreneurs from Romania and abroad.

Competitions and demo shows are complementary attractions for thousands of specialists and managers who decide to visit GastroPan each year. Many of the exhibitors will organise dynamic demonstrations inside their booths, giving visitors the opportunity to meet and learn some great working techniques. At the same time, GastroPan hosts a series of workshops, contests and demonstrations that will bring together the best professionals in the field, and the Bread and Cake of the Year2017 trophies will be awarded during the exhibition.

The advantages brought to the exhibitors by GastroPan 2016 have been the main reason why more than 85 percent of the exhibiting space for the next edition of the show has already been occupied, according to the organisers.

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GastroPan Competitions The greatest specialists in the Romanian bakeries, confectioneries and restaurants are going to enter this competition, which identifies and promotes art and professionalism in this industry.

The GastroPan competitions are divided into three main sections — bakery, confectionery and gastronomy. The best products of the year will be selected by a jury

EVENTS’ CALENDER Sigep 2017 21-25 January 2017 Remini Fiera, Italy www.en.sigep.it Sirha 2017 21-25 January 2017 Eurexpo, Lyon, France www.sirha.com Gulfood 2017 26 February - 2 March 2017 Dubai International Convention & Exhibition Centre www.gulfood.com Aahar 2017 7-11 March 2017 Pragati Maidan, New Delhi www.aaharinternationalfair.com Expo GastroPan 2017 23-25 March 2017 President Expo Center, Targu Mures, Romania www.gastropan.ro/en HOTELEX 2017 28-31 March 2017 Shanghai New International Exhibition Center, Shanghai,China www.hotelex.cn

of globally renowned experts, who will hand the winners of The Bread of the Year 2017 and The Cake of the Year 2017 trophies.

GastroPan Competitions are known among Romanian specialists as the place where next year’s trends are set. International and Romanian experts make up the jury who will evaluate the best products and artistic pieces made by Romanian specialists.

The organisers have designed the sponsorship packages available for GastroPan 2017. Competitions and companies from around the globe can access them in their quest of making their products and brands known to the Romanian experts.

Potential sponsors can choose one of the four sponsorship packages — Diamond, Gold, Silver and Bronze — and, in return, could benefit from multiple advantages such as excellent promotion among contestants, jury, visitors, contact databases, and many other services included in these sponsorship packages.

Food and Hotel Vietnam 25-27 Apr 2017

Saigon Exhibition and Convention Center, Ho Chi Minh City, Vietnam www.foodnhotelvietnam.com Tuttofood 2017

8-11 May 2017 Fieramilano, Italy www.tuttofood.it HOFEX 2017

8 - 11 May 2017 Hong Kong Convention and Exhibition Center, Hongkong www.hofex.com Thaifex- World of Food Asia 2017

31 May- 4 June 2017 Impact Challenger & Exhibition Center, Thailand www.worldoffoodasia.com

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India to Compete at World’s Pastry Junior Championship in Italy 10 teams of young Pastry Chefs representing India, France, Japan, the Balkans, the Philippines, Singapore, Mexico, Poland, Russia and Italy will participate at the competition, a key event at SIGEP 2017 The Italian Senior and Junior Pastry Championships have also been confirmed on 23rd and 24th January. The Star of Sugar, international sugar art contest will be held during 21st-25th January.

Coppa Italia della Pasticceria Artistica — Italian Artistic Pastry Cup, will be dedicated to the world of cartoons.

In the 2017 edition of the show, AB TECH EXPO (the biennial international exhibition of technologies a n d p r o d u c t s f o r b a k e r y, p a s t r y and confectionery) will be back.

The ‘bakery hall’ will also host an event with a global profile: the finals of Bread in the City, in which the four 2015 finalist nations and the four 2016 finalists will compete for the title.

Gelato

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onfectionery experts from India, Japan, Singapore, China and the Philippines are among the Asian participants who will compete at the World’s Pastry Junior Championship, to be held at the 38th edition of the SIGEP — the world exhibition of artisan confectionery — at the Rimini Fiera Expo Centre in Italy from 21st25th January 2017, organisers said.

Three participants from India — Eureka Araujo, Arjun Gupta and Manjot Kalra — will compete with experts from around the world for the title of the prestigious competition that has entered into its fourth edition.

During the competition, spanning from 21st-22nd January 2017, teams of young Pastry Chefs representing India, France, Japan, the Balkans, the Philippines, Singapore, Mexico, Poland, Russia and Italy will compete for the championship.

Their creations will be based on the theme ‘Planet Fantasy, the power of fantasy’ and will be judged according to the quality of the creations, the care taken in the use of the raw materials and the degree

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of perfection of the technical standards.

International contests, technical demos, seminars and conferences are an integral part of what SIGEP has to offer and they are perfect opportunities for communication and exchange between companies, trade members, media and trade associations representing the entire production chains and the sector’s opinion leaders.

On the pastry front, even closer attention is being paid to the markets and demand in the Balkans, Central and South America, as well as in India. This attention results in the participation of buyers, trade members and business delegations in collaboration with ICE, the agency for the foreign promotion and internationalisation of Italian enterprises — as part of the programme for strengthening Italy’s large trade fair events, foreseen by the Italian government’s special plan for the promotion of Italian-made products — which involves 18 ICE offices worldwide.

In this sector, the key event of S I G E P 2 0 1 7 w i l l b e t h e Ju n i o r World Pastry Championship, being h e l d o n 2 1 s t a n d 2 2 n d Ja n u a r y.

The spotlight is on the German Challenge (21st and 22nd January), which is going through a period of great expansion in Germany; the country that now hosts 10 percent of Europe’s artisan gelato parlours.

Coffee At SIGEP, the area dedicated to the coffee production chain has reached important dimensions, combining the participation of companies with great events. La peculiarity is the starting point, i.e. the attention paid to highlighting the crops, to favour knowledge and awareness.

At SIGEP 2017, a new edition of Barista & Farmer will be launched — the first talent show dedicated to the promotion of the culture of excellent coffee.

The event confirms its undisputed international leadership as trade fair for professional operators all over the world in the artisan gelato, pastry and baking sectors, together with that of coffee.

Following the exceptional success of the last edition of the show, that saw the par ticipation of 201,000 trade visitors, including 41,000 from abroad, the upcoming edition of SIGEP aims at increasing the international p r o f i l e o f e a c h o f i t s a c t i v i t y.

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Christmas Celebrations Begin with Cake Mixing Ceremony Marking the beginning of the warmth and cheer of Christmas, premium hotels and restaurants around the country hosted the traditional cake mixing ceremony.

At The Suryaa, New Delhi, this age-old ceremony of cake mixing was hosted at the lobby to usher in good tidings and happiness. The guests were invited to be a part of this traditional celebration and were presented aprons and Chef ’s hat as gifts.

Patrons of the hotel and other guests along with members of the staff participated and contributed towards the large mixture.

“The fruits are soaked for about a month, after which they are used to make the traditional plum cake and Christmas pudding. The mix has a variety of dry fruits, liquor, nuts, fruits and spices,” Pankaj Jha, Senior Executive Sous Chef at The Suryaa, explained.

Plaza Premium Lounge too marked the beginning of

the X’Mas festive season with the ageold traditional cake mixing ceremony across all its India locations.

Chopped dried fruit, nuts and spices were mixed together with a heady combination of wine and drinks. The festivity at the Delhi Airport Lounge was led by Chef Ankit Mangla, Executive Chef for Plaza Premium Lounge India.

“It is a tradition at Plaza Premium Lounge to welcome the holiday season with zeal and fervour. Every year we organise the cake mixing ceremony to mark the beginning of the joyous Christmas season and also to soak the Christmas plum cake mixture which will be served to all our guests with love and care during Christmas,” Mohan Limbu, Country Manager, Plaza Premium Lounge India, said.

Future Consumer Launches Oats Brand Kosh With the objective of making India adopt oats as the third staple grain after rice and wheat, Future Consumer Ltd. (FCL) — a part of Future Group — launched in October a new oats brand, Kosh.

The product comes in four variants – Kosh Instant Oats, Kosh Broken Oats, Kosh Oats Atta and Kosh Wheat + Oats Atta.

“Oats has always been introduced as a breakfast item.

With Kosh, we strive to change that and make it India’s third grain that can be used in every meal, right from starters to the desserts,” said Kishore Biyani, Group CEO at Future Group.

Grown and sourced from Australia, Kosh is processed at the state-of-the-art processing and packing facility at Sri Lanka.

“At Future Group, we believe in evolving with the changing consumption patterns. The launch of Kosh Oats is such an attempt to set a trend in the food space by introducing it as the third grain of India,” Biyani added.

Kosh will be distributed extensively through various modern retail stores across India. It will also be distributed through general trade in 12 key cities to begin with and go national in the coming months, FCL said.

Here it deserves a mention that Future Consumer has made a significant investment in oats processing plant called ‘Aussie Oats Milling Pvt. Ltd.’ This is a fully automated facility and has minimum human intervention / contact.

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Global Bakery Market to Grow at 7% Global bakery and confectionery machinery market is expected to grow at a compounded annual growth rate (CAGR) of about 7 percent during 2016-2020, according to the latest report by London-headquartered market research firm Technavio.

By product type, the bakery and confectionery machinery market can be segmented into packaging machinery and processing machinery.

Breads, chocolates, chewing gums, and biscuits are the most popular products in the bakery and confectionery market. The demand for other bakery products such as pastries, cakes, and cookies are also quickly growing, according to the report.

In mature markets, manufacturers are expanding their portfolios and experimenting with new products such as high-fiber biscuits, whole-wheat breads, sugar-free chewing gums for children, and gluten-free products.

The hike in the income of consumers in developing countries is likely to drive the demand for bakery products, and this, in turn, will drive the global bakery and confectionery machinery market, the report analysed.

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Exemplary Growth Expected in India’s Condiment Sauce Market Improving lifestyles and consumers having higher income at their disposal will act as a positive force for the growth of the condiment sauces market in India and other countries of the Asia-Pacific region through 2020, according to a report by market research firm, Transparency Market Research.

“The growth of the market will be exemplary in the Asia-Pacific region over the report’s forecast period, supported chiefly by the growing affluence in countries such as China, India, and Japan,” the report said.

The time is also ripe for international brands to enter these markets with novel products, and many brands have already set a precedent by harnessing this opportunity.

The market for condiment sauces will be characterised by disparate consumer trends across the world, says the report by Transparency Market Research. According to the above-mentioned report of the market research firm, the global condiments sauces market will log a 3.21 percent compounded annual growth rate (CAGR) through 2020 and the market will rise in valuation to reach 23.39 billion USD by 2020.

Condiment sauces, as the term indicates, are sauces that use common condiments as their main ingredients. These sauces are used to add flavour to both cooked and raw food (such as salads).

While these food products are consumed in large volumes across the world every year, many consumers are now trying to wean themselves off condiments sauces that are high on salt, sugar, and artificial flavours. The trend now is apparently tilting toward condiment sauces that are healthier and made from natural ingredients.

Nestlé India Launches Ready-to-Drink NESCAFE Nestlé India recently launched NESCAFÉ ready-to-drink coffee.

These beverages are available in three exciting flavours customised specifically for the Indian palates — Chilled Latté, Hazelnut and Intense Café.

“NESCAFÉ — the world’s biggest coffee brand — has always been at the forefront of coffee innovation. We continue our journey as pioneers by customising not just the taste, but also the mode of consumption to deliver ‘Anytime Coffee’ for today’s active lifestyle,” said Arvind Bhandari, General Manager, Dairy, Nestlé India Ltd., in a statement.

Thick, milky, and flavourful, NESCAFÉ Chilled Latté captures the taste of the perfect Indian cold coffee.

NESCAFÉ Hazelnut brings the delicious nutty indulgence of hazelnut. For those who love their coffee strong, Intense Café delivers the invigorating kick of cappuccino with every sip, the company said.

Priced at Rs 30 for 180ml Tetra Paks, NESCAFÉ delivers great cold coffee experience in easy to carry packs. All three exciting flavours of NESCAFÉ ready-to-drink coffee are available across the country, both in-store as well as across the e-commerce platforms.

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REPORT

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Cookie Races Ahead

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ollectively speaking, biscuit is an important product category in the Indian bakery and confectionery industry.

Though biscuit is not indigenous to India, but today it is an integral part of snack consumption across millions and millions of Indian households.

Biscuits began gaining momentum in India during the latter half of the twentieth century, when the need for ready-made and affordable snacks started gaining currency in urban India, due to several socio-economic factors. Presently, 80 percent of total bakery products in India are being accounted by breads and biscuits. According to ValueNotes, India happens to be the highest consumer of biscuits among nations of the world.

The organised biscuits market in India is dominated by three giants – Britannia, Parle Products and ITC. West region is the largest regional market for biscuits in India.

In the Indian biscuits market, cookies have emerged as the fastest growing category. The cookie segment in India includes brands like Mondelez;’s Cadbury Bournvita Biscuits and Oreo cookies, Britannia’s Good Day, and ITC’s Delishus. It has grown by 13 percent in 2015-16, over its previous fiscal. Good Day is the second largest player in the domestic biscuits market accounting for 9 percent market share. It is behind only Parle-G, which has 12 percent market share of the Rs.25,000 crore domestic biscuits market of the country.

Besides the cookie segment, the health biscuits category, which also includes the digestive biscuits sub-segment, is also growing impressively. This market is also slated to grow impressively in the

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near future. This trend can be attributed to the rising health consciousness and disposable incomes in select pockets of urban Indian society, during the last decade-and- a-half. Britannia Nutri Choice, McVitie’s Digestive, Parle Simply Good, Sunfeast Farmlite Digestive All Good are some of the major brands operating in the health biscuits segment.

In fact, Sunfeast has entered the digestive biscuits sub-segment in the recent past, which has heated up competition in this sector.

Overall, the biscuits market in India is expected to garner impressive growth. According to the report titled ‘India Biscuits Market Analysis by Type, Forecast and Opportunities, 2011-2021’, the Indian biscuits market has grown with a whopping CAGR of 15.24 percent during 2011-15 and it is forecast to grow with a CAGR of over 6 percent during 2016-21.

According to the report, upsurge in the number of double income households, growing urbanisation and change in consumption pattern coupled with changing consumers’ tastes and preferences, are few of the factors driving the biscuits market in India.

According to the same report, in 2015, cookies category accounted for the largest market share in the country’s biscuits market, and was closely followed by plain biscuits and sandwich biscuits. “There are a growing number of consumers who are brand conscious and they continue to trade up for premium biscuits, allowing companies to add more cookies in their product portfolio. The market for these products is being accelerated by high marketing and promotion by celebrities who continue to influence Indian buyers,” the report observed.

The research report by ValueNotes titled Biscuits and Cookies Industry in India 2015-19, stated that the biscuits and cookies industry in India was valued at Rs.145 billion in FY 2014, and it had been growing at a CAGR of 10 percent

over the last three years. ValueNotes estimates that the industry will be worth nearly Rs.279 billion by FY 2019, while growing at a CAGR of 14 percent.

The report by ValueNotes also revealed a trend towards premiumisation in the Indian biscuits market. “The share of glucose biscuits is expected to decline as they have reached a point of saturation.

With rising incomes, Indian consumers are being lured towards cream biscuits and cookies instead of glucose biscuits,” noted the research report.

ValueNotes also observed that the share of premium biscuits in India is likely to increase by FY 2019 as manufacturers are now aggressively entering the premium biscuit and cookie segment in India, on account of higher margins prevalent in the segment.

A huge number of Indian consumers are adding biscuits in their monthly, weekly and daily shopping basket and the market for biscuits is impressively growing in the country. People in India are now not only having biscuits with early morning tea, but are also using them as filling snacks or even as nutritional supplements. This also amounts to good news for the Indian biscuits market.

However, entrepreneurs toying with the idea of venturing into the Indian biscuits market shouldn’t necessarily foray into the premium cookies segment; they can also go for the mass market biscuits. Both these types of products have markets of their own, and it is up to the entrepreneur to think which segment of the society she/he should or could tap profitably, to sell her/his biscuits. This decision should influence her/his product n profile.

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Adding Value to the Table

By Sharmila Chand

Armed with a degree in marketing from the Xavier Institute of Management, Neelima Burra, Head­­­— Marketing, Cargill Foods India, has over 15 years of experience in brand marketing and product /category management.

In fact, Neelima has rich working knowledge in brand marketing, product management, market research, media management, communication development, project management, social marketing and rural marketing.

Known for her remarkable communication skills along with strong business analysis and leadership skills to drive business and brands, she is currently heading Marketing with Cargill Foods India. In her present capacity, she is engaged in handling multiple portfolios of oil brands such as Leonardo Olive Oil Olive Oil, Sweekar, Gemini, Rath, and Cargill’s own brand NatureFresh oil and atta.

Before joining Cargill Foods India, Neelima had worked with USHA International as Head – Marketing and prior to that, she worked with Whirlpool Corporation as General Manager (Marketing) in the refrigerator business.

Neelima’s initial stints were with Britannia Industries Limited, as Brand Manager for its brand ‘Tiger,’ and with Hindustan Latex Limited as Product Head. The excerpts of the interview follow: What are the core products and services offered by Cargill Foods India?

Cargill Foods India operates across a wide array of oil categories – spanning Sunflower Vanaspati and soyabean, groundnut, mustard as well as olive.

Sunflower Vanaspati and soyabean oils together constitute 67 percent of the CFI’s B2C business.

In terms of brands, CFI enjoys a national presence through its brands Gemini, NatureFresh oil and packaged atta, Sweekar, Rath, Sunflower Vanaspati and Leonardo Olive Oil Olive Oil. Gemini is Maharashtra’s leading sunflower oil brand and the first edible oil brand to be fortified with Nutri-V (vitamins A, D and E). NatureFresh is positioned as a light oil for active life.

Sweekar is low absorption Sunflower Oil while the Leonardo Olive Oil Olive Oil is the No.1 edible olive oil brand in the country and comes in many variants; catering to different types of Indian cooking

How has Cargill Foods evolved in India through the years?

Cargill Foods is known for its edible oil

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and fats business. Our brand philosophy is nourishing people. Under this brand philosophy, we supply our products to our B2B customer base as well as reach out directly to consumers through our B2C business.

In India we are primarily known for our consumer brands. Since we entered the Indian market, we evolved through definitive milestones through acquisition of consumer brands.

Our first acquisition was Gemini Cooking Oil, followed by Rath Vanaspati, Sunflower Vanaspati, Sweekar, Leonardo Olive Oil, etc. Our strategy has been to get consumer access through acquisition of brands, which have loyal customer base.

What is the value differentiator for your products in terms of pricing, ingredients, taste, or flavour?

Kindly describe the competitive USP and differentiators for two of your products vis-a-vis your competition The biggest differentiator for our product range is the high quality that we offer to the consumers. In line with our global philosophy of nourishing people, Cargill Foods India has been a pioneer in setting

industry benchmarks in terms of quality, hygiene and packaging. We were the first in the Indian industry to offer fortification in edible oil through our brand Gemini, in the year 2008.

Our packaged atta brand NatureFresh offers a unique consumer proposition of three-pronged benefits. It has high dietary fiber, is made from 100 percent whole wheat, and is perfectly grounded. These three benefits come together to give the new-age consumers a high quality product, which not only facilitates better digestion and absorption but also can give more strength and energy to the body.

Do you have a retail strategy for reaching out to the smaller Indian towns and cities and how do you think of the growth opportunities in these geographies?

We are present pan India and our products and brands are widely distributed in leading stores across the country. E-retail is an upcoming channel and we are looking at partnerships to expand our consumer reach through this platform. Our brands have a strong regional pull so we are strong, both in metros and smaller cities of the country.

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What is the marketing strategy for the portfolio of oils under the ambit of Cargill Foods India?

In India, food, lifestyle, culture and choice of oil changes after every 500 kilometers. South India consumes more of Sunflower Vanaspati oil; north and east India predominantly consume soya and mustard oil, respectively. The choice of oil in India is a very complex process involving the cultural background, cooking and health needs.

So for marketing of oils in India, it becomes very difficult to make a generic campaign which will resonate pan-India.

Looking at the way the Indian oil industry is fragmented, our strategy has always been to speak to consumers one-to-one, in their language; in a manner which reflects their culture and tradition, so as to make our campaign relevant to them.

In addition, we have seen changes in the consumption pattern over a decade. Internet education has helped people to gain more information and consequently the Indian consumers are seeking knowledge and understanding about the product they want to use. Their demand from the products and the manufacturers has become very specific and hence our strategy is also to actively engage with the consumers on the digital platform through e-retail and e-marketing campaigns.

How has Cargill India been able to forge an alliance with the consumers through its brands?

Brands in Cargill India’s portfolio cater to varied consumer segments with differentiated demographics, psychographics and geography Engaging with the consumers is an important element of our strategy. While ATL is important for creating brand awareness, BTL plays a huge role in the last mile conversion for all our brands. Emphasis on reason to believe and engagement with the brand at the ‘place of conversion’ i.e. the shop floor, goes a long way in driving purchase.

Taking NatureFresh Sampoorna Chakki Atta as an example, we have successfully created a strong brand recall and preference for the brand among consumers. Since its launch, NatureFresh Sampoorna Chakki Atta has established a strong consumer connect through relevant and differentiated communication backed by robust consumer insight. Communication hinged on 100

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percent whole wheat, high dietary fiber and perfectly grounded wheat, which was presented through a highly successful campaign titled khaali pet jung nahi jeeti jaati.

Tell us about CFI’s existing production capacity and manufacturing facilities CFI owns and operates two state-of-theart edible oil refineries located at Kandla (Gujarat) and Kurkumbh (Maharashtra).

Tell us a bit about the ‘NatureFresh Professional’ range of specialty fats NatureFresh Professional has a host of specialty fats catering to the varied needs of bakers. Whether it is puffs or khari, biscuits or cookies, rusks, cakes or cream, NatureFresh Professional Bakery Shortenings and Margarines cater to all these bakery products.

How does Cargill Foods India been facilitating the Indian bakery industry?

Cargill Foods India is adding value to bakers’ products and business by offering a variety of functional and optimally priced products coupled with consistent quality, on-demand service and world-class delivery. Moreover, whether the bakers are reformulating their recipe or creating a new one, they can get the benefits of using our state-of-the-art Application Centre in India and also leverage the services of Cargill’s technical experts and researchers spread across the globe.

The new campaign of NatureFresh Acti-Lite Oil is garnering rave reviews. Please share some insights on the idea and premise of the campaign The modern day Indian family is opting for healthier lifestyle and food choices, and NatureFresh Acti-Lite, a brand of refined soyabean and Sunflower Vanaspati oil, is occupying the shelf space as ‘active’ cooking oil in the evolving consumers’ kitchen.

According to our research, eating low-fat food is an unmet need which consumers feel is important for an active lifestyle.

Through our new marketing campaign ‘Active Papa’, we aim to target the cosmopolitan families and set a new trend in the category of low fat cooking with NatureFresh Acti-lite. n

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The

Emerging Dessert Trends Many among us frequently have desserts to indulge ourselves, despite the popular belief that too many sweets could affect the health of an individual adversely. But the good news is that the days when consumption of desserts was considered harmful to health seem to be over.

Ashok Malkani finds that the innovative and ingenious Pastry Chefs are now using sugar substitutes which are not only sweet but also healthy. Besides, the Chefs now revel in delicious mini-desserts, making it possible for you to try various desserts at one sitting. Fusion desserts have also added a new twist to desserts.

The medical profession has also found that eating dessert makes you healthy. It also tends to make you a happier and a better human being. So it is time for some guilt free indulgence‌

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S T O R Y

I

ndians generally have a sweet tooth. In fact, the early visitors to India called it the land of sweets. From religious ceremonies to festivals to celebrations to day-to-day meals, the role of sweets is omnipresent in the Indian cultural ethos. The traditional Indian sweets or mithai forms an integral part of the Indian culture. Along with the traditional Indian mithais, Indians have also embraced ice-cream and other western desserts over the years, which often act as sweet culmination of our meal. International desserts and flavours are now becoming popular in India.

In fact, desserts are popular not only in India but also across the globe. Though dessert is the sweet finale to a restaurant experience, it is, in many cases, the most eagerly awaited dish. Whether it is an impressive chocolate feast, a traditional bread and butter pudding or a gorgeous or simple ice-cream, dessert is the course that many diners look forward to the most, and which allows Chefs to really get creative.

The Causes for Cravings There are several reasons why people turn towards sweet desserts after dinner. Scientifically, it is believed that among people who eat at irregular intervals, the desire for desserts may be due to a large burst of insulin after a heavy meal. The sudden ‘jump’ in insulin causes a rapid decrease in blood sugar levels, and thus increases the desire for sweets.

Another cause is the trend of doing away with food products with plenty of complex carbohydrates – whole-wheat bread, grits, cereals, bran, brown rice, and

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whole meal pasta. Their presence on the menu makes us feel satiated after a meal, and compensates for low blood sugar.

The desire to improve your mood by ingesting sugar can also be a factor. Sweet snacks increase our production of the hormone associated with happiness.

Your habits also play an important role. The more we reach for after dinner desserts, the more used to the sugar our bodies get – that means more sweet snacks during the day.

Here is deserves a mention that the desire for desserts is not only applicable to children but to people of all ages.

Exotic and Novel Desserts Desserts have a rich past complemented by a sweet future. Today’s Pastry Chefs are innovative and are constantly exploring new flavour combinations, which are broadening the ambit of desserts. Consumers’ perception of what constitutes a dessert is also changing as restaurants are experimenting with different ingredients. Bakers – professionals and amateurs – are increasingly adding complexity of flavours to their desserts to help them stand out from the competition and stay on top of the race.

Over the years, the dessert market in India has evolved significantly. Today there are great many varieties of exotic desserts having their impressive presence in the Indian confectionery market, ranging from macaroons to mille feuille, and from eclairs to chocolate mousse.

Moreover, macaroons are now seen in a wide variety of flavours. Some of these

include green tea, chocolate, caramel, honey-lemon, strawberry, and lavender.

They not only look good but also taste amazing. There is also the option of macaron ice cream sandwich and Macaronut which is macaroon doughnut!

These treats are a fabulous fusion of a classic French dessert with classic American desserts.

“Over the past decade the Indian gourmet market has grown exponentially,” said Thea Tammeleht, Founder-Director at Nordic Kandie Magic Oü, an Estonian company that specialises in marzipans.

“Indians are now open to international and unfamiliar flavours,” Tammeleht observed further. This entails a bright future for innovative desserts in the country.

However, while talking about the demand for marzipans in India, she added that “While there is a small regional segment of local marzipan in India made of cashews, authentic gourmet marzipan made of the finest almonds is grossly missing when compared to the European or American markets.”

At Nordic Kandie Magic, while customers have some favourites such as mint, strawberry, blackcurrant, nutmeg, orange and chocolate, there are fusion creations like nutmeg and chilli-mango, which are also savoured. “Some of these flavours are appreciated by our Indian consumers, who want the finest in quality with an Indian twist,” Tammeleht stated further.

“The Indians’ undying love for spice, nuts and dry fruits can be seen in the new line of flavours that we have concocted 23

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Thea Tammeleht such as, cinnamon, nutmeg, anjeer, mango chili, peanut butter and more,” she added.

Nowadays creations like Oreo-vanilla ice-cream, yoghurt ice-creams have managed to buzz the Indian bakery & confectionery industry into action.

Global cuisines are also influencing dessert creations at independent and chain restaurants in the country. In modern kitchens, Chefs are putting their creativity to the test by experimenting with ingredients, marrying flavours and presenting fusion Indian desserts like never before.

Tapas as Mini Desserts The new fad is to have mini desserts.

Tapas, a wide variety of appetisers or snacks in Spanish cuisine, is now being modified by the Chefs as delightful miniature desserts. Ranging from simple dairy and fruit-based desserts to elegant

bakery revie w artisan pastries made with almonds, or desserts having aromatic seeds like sesame, fennel, anise or poppy seeds, a dessert tapas encompasses everything. It is the ultimate test of a Chef ’s creativity.

Bunty Mahajan of Deliciae Patisserie, Mumbai, feels that owing to extensive travel and exposure, as well as because of the entry of many international hospitality brands into India, many Indians are now getting more conversant with global dining trends such as dessert tapas and are in fact welcoming it.

Mini desserts are also liked by people because they let them enjoy the taste of many desserts at one go, in small portions, thereby preventing the overloading of calories in the body.

Bunty Mahajan desserts at one go. Who would like to miss a variety of desserts specially carved on a single platter,” proffered Bunty.

With fusion desserts and sugar free as well as gluten-free desserts becoming vogue, we can now not feel guilty about gulping down these delectable delicacies.

And this is equally applicable for vegetarians as well as non-vegetarians.

Sugar Substitutes

“Part of the attraction of mini desserts is might be due to the reason that small portions surely mean fewer calories.

Indeed, the trend of miniature desserts has gained momentum perhaps to answer the consumer demands for healthier eating.

Small portion of desserts also enable a diner to try out different flavours, giving him or her the license to eat a variety of

With more and more people becoming calorie and health conscious, the trend of desserts laden with heavy dosage of sugar is experiencing dips in popularity levels, in the Indian bakery and confectionery industry. With the rampant incidents of lifestyle diseases like obesity and diabetes, as well as a growing interest in unconventional sweet eats, sugar free desserts are on the rise in India.

As part of the growing interest in healthy food, people are also making

Sweet History So what does ‘dessert’ mean? The word ‘dessert’ is originated from the French word desservir, meaning to clear the table. Its first known use was in 1600, in a health education manual titled ‘Natural and Artificial Directions for Health’, written

by William Vaughan. However, the love for desserts dates much back before the term became in use.

The history of desserts is more than just a mere recounting of the first ice-cream cone or the first time meringue was served.

The love for sweets can be traced to the ancient civilisations where people enjoyed fruits and nuts with dollops of honey. Since 3000 BC there is a discernable history of many of the food that delighted the sweet tooth.

One finds sweets were offered to the Gods in ancient Mesopotamia and India, and also in other civilisations. Dried fruit and honey were probably the first sweeteners used in most of the world. Ancient civilisations enjoyed the occasional treat of fruit or nuts rolled into honey. This, in essence, is considered the first candy.

In general, however, it wasn’t until sugar was manufactured during the middle ages that people began to enjoy more sweets. The spread of sugarcane around the world was essential to the growing popularity of dessert.

Sugarcane was grown and refined in India before 500 BC and

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was crystalised, making it easy to transport, by 500 AD. In South Asia, the Middle-East and China, sugar has been a staple of cooking and desserts for over a thousand years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the crusades and then colonialisation spread its use. Even then, sugar was so expensive that it was a treat reserved only for the wealthy on special occasions.

When you are looking at the history of desserts, it is interesting to note that some of the dishes that are now desserts were once something entirely different.

Rhubarb, a herbaceous perennial growing from short, thick rhizomes, is today used as a fruit. It is used, with a lot of sugar, in the pie. It wasn’t until the early twentieth century that rhubarb began to be known for its use in pies. Similarly, marshmallow is a white flower from a certain plant that has medicinal properties. It was only in the mid-nineteenth century that its culinary relevance as a dessert was observed. Another medicinal plant, Licorice, is today used for flavouring drinks.

Chocolate was brought to Europe from Mexico and Central America. It was used in a spicy drink with cinnamon and in fact, cocoa beans themselves are very bitter. It is the addition of sugar (and milk sometimes) that makes the confection sweet, as it is commonly enjoyed today.

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bakery revie w alterations in the ingredients of their desserts. Many of them are preferring artificial sweeteners or having natural sugar substitutes like honey and fruits.

These choices are being made even by people who may not be suffering from any disease; purely as a preventive measure. Today, even small scale home bakers use artificial sweeteners in combination with natural sweeteners.

“Approximately 3 out of 10 clients today prefer sugar free products. Some of the sugar free products we offer are sugar free cookies, chocolate truffle and cranberry cream dessert jars, cakes and chocolates. I use dates, figs, honey and artificial sweeteners too, as per the client’s needs,” elaborated Deepti Chabbria Chandnani, the Owner of Cocheta, a Mumbai-based catering firm.

One of the popular sugar-free desserts you can enjoy is carrot cake. While many carrot cakes do contain some form of sugar, but the major constituent of sweetness of carrot cake is generally through carrots and raisins. Both of these ingredients are healthy. The sweetness of a sugarless carrot cake can be comprised

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their naturally sweet flavour. “Alternatives to sugar can be incorporated into our daily lives with a little bit of creativity,” affirmed Deepti.

Desserts with Veggies

Deepti Chabbria Chandnani of carrots, raisins, and apple juice. One of the simplest sugar-free desserts you can make is a dessert with berry and cheese mixture. Fruits contain forms of sugar, but eaten in moderation, this can be good for your body. You can even find sugarfree instant pudding if you do not want to go in to the trouble of making regular pudding.

There are a number of sugar substitutes in the Indian market but the most natural among them are whole fruits and vegetables. Using them in their whole form in the dessert means you would be benefitting from the valuable fibre and nutrients they contain, while enjoying

Yes, the veggie desserts are getting popularity in the Indian market. They are expected to have popularity considering the fact that India has a huge population of vegetarians. Bakers and Chefs are using a wide range of chopped, puréed, and shredded veggies in exciting new culinary creations.

In some cases, veggies with similar textures can be used in place of fruits, such as replacing apples or pears with eggplant.

Classic sweet treats such as carrot cake and sweet potato pie have long been fan favourites, but now Pastry Chefs are going experimental to include flavourful picks such as cucumbers, eggplants, beets, squash, mushrooms, and tomatoes in their baked creations.

Popular vegetable choices in the making of desserts are carrots, parsnips and beetroot. Sweet potatoes and courgettes are also good for this purpose. n

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Dairy Industry:

Miles Covered, Miles to Go India is our planet’s largest producer as well as consumer of dairy products. Dairy activities have traditionally been integral to India’s rural economy. Today, despite being the world’s largest producer of dairy products, the dairy sector is by and large in the early stages of modernisation in India.

Though India may boast of a 200 million cattle population, the average output of an Indian cow is only one seventh of its American counterpart.

Ashok Malkani takes a look at the Indian dairy industry’s progress, which has been largely due to the influence of innovative technology as well as the due to the rise in availability of variants. He also discusses the various impediments pertaining to this sector for all those desirous of venturing into this industry.

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airy sector is the single largest contributor of agricultural sector to India’s gross domestic product, with its annual value exceeding Rs. 100,000 crores. India has emerged as the largest milk producer in the world, accounting for more than 14 percent of the world’s and 57 percent of Asia’s total milk production.

According to Ken Research’s ‘India

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Dairy Food Market Outlook to 2019’ the dairy food market in India has witnessed a growth in recent years on account of rising demand for dairy food products fueled by expansion in milk production.

The surge in growth is majorly originated from growth in ice-cream and milk powder as segments of dairy food market. The growth in these segments has been largely led by the domestic factors such as innovative technology and rise in

availability of variants.

The research report by Ken Research adds that the Indian dairy food market will grow at a considerable CAGR to cross Rs. 250 billion by 2019, due to the increasing number of dairy farmers and rising average yield of cows in India.

According to the report titled ‘Dairy Industry in India 2016 Edition: Market Size, Growth, Prices, Segments, Cooperatives, Private Dairies,

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bakery revie w Procurement and Distribution,’ on the demand side, the situation in the Indian dairy industry is buoyant. “With the sustained growth of the Indian economy and a consequent rise in the purchasing power during the last two decades, more and more people today are able to afford milk and various other dairy products.

This trend is expected to continue with the sector experiencing a robust growth in demand in the short and medium run,” the report observed.

Over the past two decades, dairy farming in India has moved in the direction of becoming an organised industry, which entail not only increased production of milk and milk

products, but also the breeding of high yielding cattle, and scientific rearing of animals. Dairy farming in India is now evolving from an agrarian occupation to a professionally managed industry.

The Milk Heats Up During the recent years, multinational and Indian corporate giants have jumped into the Indian dairy market. Start-ups have cropped up. Fund raising is taking place at a frenzied pace, both from the equity markets and via private equity funding. It is an exciting time in the Indian dairy business.

The Rs.31,000 crore Gujarat Cooperative Milk Marketing Federation

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Jochen Ebert (GCMMF) managed Amul, has envisaged to reach Rs. 65,000 crore in revenues by 2020. The world’s largest dairy products company, Groupe Lactalis SA, of France has acquired Hyderabadbased Tirumala Milk Products Pvt. Ltd., in which private equity firm, Carlyle Group, held a 20 percent stake.

In June this year, Parag Milk Foods, a Maharashtra-based milk company, raised about Rs. 750 crore in an initial public offering (IPO) to bolster its operations. Last year, ITC had jumped into the fray by launching Aashirvaad ghee. Maharashtra-based Prabhat Dairy had raised Rs. 473.89 crore in an IPO to strengthen its operations. Godrej Agrovet

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bakery revie w companies in the world and perhaps the only one in India which provides four farm fresh variants of 100 percent pure, antibiotic-free and hormonefree cow milk, in glass bottles, which are distributed directly to homes from a family farm, without a single intermediary or outsourced resource.

Shiva Mudgil raised its stake from 10 percent to 25 percent in Creamline Dairy for Rs .150 crore.

It is not just the global dairy companies which are finding India an attractive investment destination; there are several milk start-ups that are also making news. The likes of Tru Milk in Ludhiana, Sarda Farms and Blissfresh in Maharashtra or Milk Mantra of Orissa, have been bold enough to get into the challenging liquid milk space.

While Shrirang Sarda, Promoter, Sarda Farms, is a third-generation entrepreneur, Rajesh Singh of Blissfresh, is a former banker who left his comfortable job to become a milk entrepreneur. Both Sarda and Singh have created a farm-to-home model, where all the milk is sourced from a single farm, then processed and delivered at the doorsteps of the consumers.

Sarda Farms is one of the few dairy

The Added Value According to India Dairy Products Market By Type, Competition Forecast & Opportunities, 2011 – 2021, the market for dairy products in India is projected to grow at a CAGR of over 7 percent during 2016 - 2021.

“The country has experienced tremendous improvement in per capita availability of milk over the last five years. Organised dairy products market in the country is witnessing growth, on account of rising demand for functional dairy products, due to their low fat and cholesterol content. India is witnessing entry of large number of international players, offering a variety of nonconventional dairy products such as yogurts and probiotic drinks,” the report observed.

“For years, the Indian dairy market has remained an enigma for global dairy players. Currently, however, it is going

For Bolstering Dairy Exports The most common dairy products exported from India to foreign nations are fresh butter, butter oil, milk and cream in powder, ghee, butter milk, cheese (fresh cheese, processed cheese), skimmed milk, skimmed milk powder, whole milk, cottage cheese (paneer), khoya, Cheddar cheese, Mozzarella cheese, milk and milk food for babies, milk cream, sweetened condensed milk, and whey. Here it deserves a mention that milk and cream accounted for the highest share of 88.65 percent in India’s dairy exports in 2013. Asian and African countries remain the major destinations for India’s dairy exports. Bangladesh and Egypt were the largest importers of Indian dairy products, accounting for 17 percent and 14 percent share respectively, in 2013.

However, despite the market vibrancy in the Indian dairy industry during the recent years, Indian dairy products’ exports are not expected to receive a significant fillip in the near future. According to the latest USDA report, India’s dairy products (non-fat dry milk) exports are projected to remain flat at 30,000 tonnes next year on expectations of high global supplies and low prices. “Overall dairy exports (from India) are minimal due to high domestic consumption. CY 2016 non-fat dry milk (NFDM) exports are projected to be flat at 30,000 tonnes due to uncompetitive export prices,” USDA said in its report.

It may also be mentioned that the international dairy industry is highly protected through domestic support and export subsidies and does not provide an easy market access. A number of nontariff trade barriers (NTBs) are applied to deprive the developing

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countries from sharing the markets of developed nations.

In addition, there are issues of concern with the importing countries, related to harmonisation of standards, transparency, retest and appeal provisions, and technical assistance. All these are impeding the growth of dairy exports from India.

Physical infrastructure and logistics remain key concerns for exports of dairy products from India. An integrated approach for overall enhancement of export logistics in terms of strengthening cold chain facilities for transportation and storage needs to be adopted. Besides, India needs to focus upon exports of value added dairy products with increased shelf-life and improved packaging to compete in international markets.

India needs to address effectively the emerging challenges under the new trade order, which are affecting exports of its dairy products. Moreover, as import tariffs have considerably declined and quota restrictions are fast disappearing in international markets, there is a strong fear that high income countries are increasingly making use of quality standards as a formidable barrier to dairy exports from India and other developing countries. The research institutions and scientists in India need to keep a close vigil on such mandatory quality specifications in international markets so as to overcome the newly emerging international trade barriers.

Concerned over a sharp drop in dair y expor ts due to quality issues, the government has initiated an exercise to b o o s t s h i p m e n t s o f d a i r y p ro d u c t s l i k e m i l k p owd e r.

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Devendra Shah through a phase of transition. High market growth and favourable market conditions may now make the present time the right time for global players to engage with the Indian dairy sector,” articulated Shiva Mudgil, Senior Industry Analyst at Rabobank.

The Indian dairy industry has been hectic over the last few years due to a couple of factors. One is that, as the global dairy consumption stagnates or even dips, Indian dairy consumption is going up. The second reason is that the Indian consumers, especially the affluent urban Indian consumers are consuming more value-added dairy products, which tend to garner greater profits for dairy companies as compared to raw milk.

The new players are carving out their place in the segments that include cheese, ice-creams, varieties of yogurt and milkbased beverages.

Jochen Ebert, General Manager at Danone, Munich Area, Germany, who as the Managing Director, Danone Indien, helped establish Danone Foods and Beverages in India, opines that many things which were earlier made at home are now bought by urban couples and single working women. “Young females

30

bakery revie w who are working find it a good idea to get the yogurt or dahi from outside instead of setting it at home.

That means there is an opportunity for commercially produced yogurt and Danone is focusing on that opportunity,” he proffered.

Danone was among the first to introduce a series of yogurts in the Indian dairy market.

However, it may be mentioned that the company’s products were, initially, accepted only in niche stores and among higher echelons of consumers in the country. Today they are available in over 50,000 stores, as compared to just 10,000-odd stores in the country, about a year ago.

“We entered India with a mindset of creating a market for yogurts and to focus on increasing their per capita consumption. Yogurt, in India, has a per capita consumption of just 3-4 litre, as opposed to France, Holland and Germany, where per capita consumption of yogurts varies between30-40 litre.

We wanted to share with the Indian population that yogurt, or dahi, is a fantastic contribution to their diet,” disclosed Ebert.

Since cold food supply chain is a challenge in India, Danone innovated and created products with longer shelf lives.

“Our experience is that the per capita consumption of yogurt grows slowly for a very long time and then it grows steeply.

It may take 10 years, but I am quite sure that the value-added segment will eventually play an enormous role in the Indian dairy industry,” affirmed Ebert.

“We try to create fresh trends in dairy consumption. Our strategy is to differentiate. It doesn’t make sense to take Nandini and Amul head on. They are too big and well entrenched in the liquid milk category since the past five to six decades.

Therefore, we decided to move up the value ladder and grab the upper layer of that category,” elaborated Devendra Shah, Chairman of Parag Milk Foods.

Shah understands that constant innovation and technology are the key to any business in the world. He introduced products like ghee, milk powders, dahi, gulab jamun mix, etc. under the brand name ‘Gowardhan’ and yogurt, cheese, UHT milk under the brand name ‘Go’ to connect with Indian tradition and changing youth and modern consumers respectively.

“My focus has always been into new business development, which includes understanding the global as well as domestic trends, new product development, market research, consumer survey and distribution model,” he added.

“In India, we have presence across the markets in terms of distribution but we are very strong in Western India.

We are getting good response from consumers from other parts of India too.

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B U S I NE S S

bakery revie w We are working hard on expansion of distribution across regions to reach our valued consumers. We are exporting too.

We have recently started exporting to the Middle-East,” Shah elaborated. ­

The Necessary Steps However, not everything is hunky dory with the Indian dairy industry. The sector is plagued with various other impediments like shortage of fodder, its poor quality, dismal transportation facilities and a poorly developed cold chain infrastructure.

As a result, the supply side lacks in elasticity that is expected of it. “If the impediments in the way of growth and development are left unaddressed, India is likely to face a serious supply – demand mismatch and the country may gradually turn into a substantial importer of milk and milk products,” warned the report titled Dairy Industry in India 2016 Edition: Market Size, Growth, Prices, Segments, Cooperatives, Private Dairies, Procurement and Distribution.

Fortunately, the government and other stakeholders are now making efforts to

Oct-Nov ’16

increase milk production in India. Dairy farming is now evolving from just an agrarian way of life to a professionally managed industry.

The Indian dairy industry urgently needs to take the following necessary steps which are critical for its image as a qualityconscious productive enterprise: • Improved efficiency in milk procurement system is required to ensure superior physicochemical and microbiological quality of products.

• Good Manufacturing Practices (GMP) should be adopted for plant design, process control and hygienic processing of milk in a more widespread manner.

• Production of dairy products should be made as mechanized as possible, and modern packaging systems should be employed to conform to the international standards, in a more widespread manner than what is now being done.

• The labeling and quality assurance programmes should be more in conformity with the international standards.

• Food Labelling must always declare the amounts per serving for calories,

calories from fat, total fat, saturated fat, cholesterol, sodium, total carbohydrates, sugars, dietary fibre, and protein.

• Quality tests for milk and dairy products should include analysis of sensory characteristics, physical attributes, chemical composition and microbiological quality.

To sum up, it can be said that there is a wealth of untapped business opportunities in dairy industry in India. However, to tap these opportunities in a better manner, the Indian dairy industry should focus on increasing quality milk production per animal in a scientific way.

Moreover, the Indian dairy industry’s focus should be more directed towards producing highly profitable value added dairy products in compliance with international standards so that they can be easily exported and marketed without any resistance.

The growth of the Indian dairy industry will indirectly benefit the Indian bakery industry too, as lots of products used in the bakery and confectionery industry, like butter, cheese or yoghurt are derived from the dairy industry. n

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P R O D U C T

bakery revie w

Healthy and Tasty Fruit for Bakeries

By Swarnendu Biswas

P

i n e a p p l e i s a t ro p i c a l p l a n t bearing edible fruits comprising coalesced berries, which are also named pineapple. It is a plant of the Bromeliaceae family. The tree’s height generally ranges from 3.3ft. to 4.9ft., though they can be taller too.

Origin and Spread The origins of pineapple plant can be traced to South America, specifically from the area between southern Brazil and Paraguay. The natives of southern Brazil and Paraguay were instrumental in spreading the taste of pineapple fruit across South America, and from this continent, the popularity of pineapple spread to Caribbean islands, Central America and Mexico. Pineapple’s introduction in Europe can be credited to the exploration of Columbus to America.

The famous explorer brought pineapple to Spain in the late 15th century. According to Wikipedia, Columbus got introduced to pineapple on the Leeward Island of Guadeloupe, in 1493.

The Portuguese introduced the fruit in India, in the mid 16th century, after Portuguese colonisers got acquainted with this fruit in Brazil. In the northern Europe, the fruit was introduced by the Dutch colonialists, who in turn brought it from Surinam, which was their colony. The first pineapple to be grown in Europe was not before the mid 17th century. One can say that Spanish and Portuguese explorers were mainly responsible for spreading the fame of pineapple across the world. Today, pineapples with their intermingling of sweet and tart taste are liked by people across the planet.

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In 2013, Costa Rica was the largest producer of pineapples in the world, followed by Brazil and the Philippines respectively. In Costa Rica, pineapple production is very much industrialised and about three quarters of the total pineapples sold in Europe are accounted by pineapples grown in Costa Rica.

In India, the commercial production of pineapples began only four decades ago. However, today it is a commercially important fruit in India. In our country, pineapples are largely grown in the NorthEast region, West Bengal, Kerala, Karnataka, Bihar, Goa and Maharashtra.

Climate and Soil Temperate climate, with high relative humidity is ideal for the cultivation of pineapples. According to FAO, for good growth, pineapple fruit requires mean daily temperatures ranging between 22 to 26 degree centigrade with an optimum of 23 to 24 degree centigrade. “Mean daily maximum and minimum temperatures of 30 degree centigrade and 20 degree centigrade respectively for the whole growing period are considered optimum,” noted FAO. According to FAO, temperatures below or above this range affect fruit quality or the acid and sugar content.

Though a wide range of soils are suitable for pineapple cultivation, but well-aerated soil with sandy loam texture is most suitable for this plant’s harvest. For pineapple fruit production, ideally the soil’s PH should range between 4.5-6.0. It would be better if the soil is slightly acidic.

Areas with heavy rainfall are suitable for pineapple fruit’s growth. For non irrigated

production of pineapples, the pineapple plant should be exposed to a rainfall of 750 mm per year. Furthermore, the rainfall should also be well distributed throughout the year.

Selecting Rightly While selecting pineapples, one should choose those pineapples which are without soft spots, and darkened eyes. Presence of these attributes indicates the pineapple has gone beyond its prime.

Here it deserves a mention that once the pineapple is picked, it doesn’t get subjected to any more ripening. A ripe pineapple should emanate a sweet scent. At the same time, do not select those pineapples for consumption which smell sour and/ or fermented. Ripe pineapple becomes unfit for consumption soon if left at room temperature.

Culinary Applications Pineapple fruit has several culinary applications. It is commonly known that the fruit can be eaten in raw or as juice. In India, pineapples sprinkled with masala can be construed as a popular roadside snack.

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P R O D U C T

bakery revie w In our country, pineapple is also used in fruit chaat; a very Indian snack. Pineapple is also used in some chicken dishes and also in cocktails and mocktails. However, here we would largely focus on the culinary applications of pineapples in the bakery and confectionery industry.

Pineapples are used in fruit salad, and are also used as pizza toppings and as grilled ring in hamburgers. In fact, in the bakery & confectionery industry, pineapple has widespread applications. Pineapple jam and jelly are common items on breakfast tables and the use of pineapple in ice-cream and yoghurt is also not that uncommon.

Pineapple bread can also be a delicacy at the breakfast tables, and it is about time more bakeries in the country place it on their shelves. Pineapple cake is however, quite rampant in its usage across bakeries.

Pineapple casserole can be a delectable but relatively uncommon hot dessert option, which our food service industry can more proactively explore.

Pineapple shake can also be had as a beverage on a hot summer day. This writer found that one fruit juice stall in Connaught Place, Delhi was serving pineapple shake.

There is a high likelihood that there are many more such stalls in the capital.

Pineapple is not only used in culinary applications but also in food decoration. The role of pineapple turtle in food decoration is well-known.

Spruced with Health Pineapple is endowed with several health benefits. Raw pineapple is an excellent source of manganese and Vitamin C. It is also rich in copper and potassium.

Potassium facilitates controlling heart rate and blood pressure, whereas copper helps in red blood cell synthesis. According to the University of Maryland’s Medical Center, “Manganese helps the body form connective tissue, bones, blood clotting factors, and sex hormones. It also plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation. Manganese is also necessary for normal brain and nerve function.” What is more, pineapple also has healthy dosages of B-complex group of vitamins like folates, thiamin, pyridoxine, riboflavin.

Pineapple is also spruced with impressive content of soluble and insoluble dietary

fiber like pectin. The pineapple fruit has a mixture of proteolytic enzyme named bromelain that facilitates in digestion of food by breaking down protein. The bromelain content of raw pineapple gives a sore mouth like feeling which is often experienced while eating the fruit. Bromelain is also characterised by anti-inflammatory, anticlotting and anti-cancer properties. Studies have shown that intake of pineapple on regular basis also helps to tackle indigestion and arthritis.

It is about time, our bakery units make more creative usage of this healthy and delicious fruit in its myriad preparations, wherever feasible, which in these health conscious times can give a fillip to the n business of these outlets.

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I N D U S T R Y

bakery revie w

Quickly Rising

QSR Segment

S

ince with the entry of McDonald’s in India some 20 years back, in 1996, there has been no looking back for the QSR sector in India.

The past two decades have witnessed phenomenal rise of this format of the restaurants in the country with the entry and quick expansion of several other foreign and domestic players in this segment. During the last two decades, many global brands have entered India in the QSR sector, either through company-owned stores or the franchisee model, or through a mix of both.

Experts believe that the next five years will be even more remarkable for the growth of QSRs in the country. India’s fast economic growth, rapid expansion of the middle class, increased urbanisation and growth of nuclear families with less time at their disposal to cook elaborate and tasty meals, significant increase in disposable incomes in some select but sizeable pockets of urban Indian society during the last decade, taken in the backdrop of country’s huge youth population can give a further surge to such restaurants

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By Jyotismita Sharma in India.

The QSR sector in India is currently growing at a compounded annual growth rate (CAGR) of 25 percent and it is likely to touch Rs. 25,000 crore mark by 2020 from the current level of Rs. 8500 crore, according to an analysis by the Associated Chambers of Commerce and Industry of India (ASSOCHAM).

“The QSR segment is expected to witness increased activity via market expansion and entry by various players,” said D.S. Rawat, Secretary General of ASSOCHAM.

inaugurated the 1000th Domino’s Pizza outlet at Unity One Mall, Janakpuri, New Delhi.

That comes to nearly 100 restaurants in nearly six months, i.e. more than 15 Domino’s Pizza outlets opened in India every month. In other words, a new Domino’s Pizza outlet has been coming up in the country every other day! Jubilant FoodWorks Limited (JFL/ Company) is part of Jubilant Bhartia Group. It had a network of 1062 Domino’s Pizza restaurants across 248 cities, as on 3rd September 2016.

Incredible Growth Take, for example, the case of the Domino’s Pizza. In the middle of last year, Jubilant FoodWorks Limited announced the opening of its 900th Domino’s Pizza outlet. Barely six months later, in early February this year, US Ambassador to India, Richard R. Verma

Oct-Nov ’16

002/2015 BTCH15S1

ORGANIZZATO DA CONSORZIO

SIPAN

Sinonimo di qualità Mark of quality

Oct-Nov ’16

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I N D U S T R Y

The company along with its subsidiary has exclusive rights to develop and operate Domino’s Pizza brand in India, Sri Lanka, Bangladesh, and Nepal. At present, it operates in India and Sri Lanka. The company also has exclusive rights for developing and operating Dunkin’ Donuts restaurants in India and had launched 73 Dunkin’ Donuts restaurants across 23 cities in India, till 3rd September 2016.

The other players in the QSR segment are not lagging behind either.

McDonald’s India, which is now on an expansion spree, especially in western and southern parts of the country, earlier revealed plans to double its number of outlets in western and southern India by 2020. With an additional investment of Rs. 750 crore, this expansion drive is expected to increase the number of McDonald’s India’s outlets to nearly 500 in the western and southern India.

It is here worth mentioning that McDonald’s also introduced its McCafe, an in-coffee-house-style food and drink chain, in India, three years ago. The first McCafé in India was launched in October 2013 at Sobo Central, Mumbai. Today there are over 15,000 restaurants that sell the McCafé products worldwide. In West and South India, McCafé network is spread over 90

bakery revie w

restaurants across 11 cities – Mumbai, Nashik, Aurangabad, Pune, Kolhapur, Ahmedabad, Baroda, Vapi, Surat, Bengaluru and Indore.

Globally, McCafé’s product line consists of mocha, cappuccino, espresso, Americano, latte, iced latte, iced mocha and hot chocolate, hot and iced teas, iced frappés, real fruit smoothies, besides a wide range of pastries and muffins.

Chocolate muffin, marble slice cake, blueberry cheese cake, oats raisin cookie, choco chip cookie, vanilla chocolate chip muffin, banana and walnut slice cake are some of the items included in its desserts menu.

Another American fast food chain, Burger King opened just 10 restaurants in India, in 2014, the year in which it ventured into the Indian market. But the very next year, there were 38 more Burger King restaurants in India. The chain set a target of opening 35-40 outlets for 2016 as well.

Mexican style fast food chain Taco Bell, owned by Yum! Brands, is likely to open 100 outlets in India over the next five years, according to media reports. Along with Yum!, Taco Bell’s franchise partner Burman Hospitality will play a major role in the expansion of the brand, especially in the eastern and southern parts of the country.

Although Mexican food is still a small niche category in India, it has started garnering popularity in the food service industry of the country during the past few years, thereby offering Yum! Brands a huge opportunity to increase the number of Taco Bell outlets in the country.

Expansion Beyond Metro Cities What is even more remarkable is that the fast food chains are now expanding rapidly not only in the metropolitan cities of the country, but also in the smaller towns and cities of the country.

For example, Domino’s Pizza, the market leader in the chained pizza market in India with approximately 72 percent market share (as per Euro Monitor Consumer Food Service Report 2015), is present in 227 cities in India.

“With the objective of democratising the pizza experience in the country and growing the pizza market in India, Domino’s Pizza has aggressively strengthened its presence in tier-II and tier-III cities in the past few years,” Jubilant FoodWorks Limited said.

Even the ASSOCHAM report noted that after establishing their footholds in the major cities of India, QSRs were now expanding into smaller cities with smaller formats. The fast food chain space in the country is currently marked by the presence of more than 120 brands with more than 4,000 outlets spread across various cities in India.

Unexplored Market But the scope for growth for QSRs in the country is far from exhausted. It is because as compared to countries like the US or China, the frequency of eating out is still quite less in India. And the potential for growth of the QSR segment in India, in the backdrop of the prevailing socio-economic indicators, seems huge.

By 2020, it is expected that 35

36

Oct-Nov ’16

I N D U S T R Y

bakery revie w percent of India’s population will be residing in urban areas totaling 52 crore of population as compared to the current urban population of 34 crore, the ASSOCHAM report observed. This growing urbanisation can also give a significant fillip to the growth of QSR market in India.

Factors to Heed However, to succeed in the Indian market, the multinational QSR players need to tailor their products to cater to the tastes of the Indian consumers.

Many of the QSR players operating in India are already doing so. The fact that mayonnaise in McDonald’s India’s outlets is free from eggs is an endeavour in this direction, as is the plethora of vegetarian offerings on the QSRs menu.

In terms of menu, Indian QSRs like Haldiram’s, Bikanervala etc. have a skew towards vegetarian food whereas international players like McDonald’s, Domino’s, KFC, Subway etc. offer a mix of both vegetarian and non-vegetarian offerings for the Indian market.

However, soon the QSRs in India

Oct-Nov ’16

would have to take the next step; they would need to localise their products in a big way to drive away competition.

One cannot say for sure that such a trend is already not emerging in the Indian food services industry. In fact, there is no homogenous Indian taste. Indian tastes are nothing but a combination of varied and often diverse local culinary preferences. The QSR chains which would take the initiative/ are taking the initiative to cater to the local culinary preferences of India in a big way are likely to have market edge over the others in the near future.

Another of the challenge for these restaurants could be to position themselves as providers of healthy food besides satiating the taste buds. It is because the health conscious wave is rising in the urban Indian society, where the great majority of QSRs in India operate. Healthy pizzas, burgers and muffins would be greatly appreciated by a huge section of Indian consumers, provided they do not compromise on the taste factor.

Some global chains like McDonald’s

have already initiated steps towards making their menu more ‘healthy’ and it is unlikely that others would not follow suit, if they have not already, considering the fact that fast food chains are often blamed for rising obesity and several other lifestyle-related health problems.

Another challenge for the QSRs in India is to penetrate the largely unexplored rural Indian market in a big way. For this, more economic pricing and innovative packaging of burgers and pizzas are the need of the hour, as is the need for their more rural focused n marketing.

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T R EN D

bakery revie w

The Taste of Festivity With the Christmas and New Year on our doors, it is time to infuse some festivity in our lives. And the bakery and confectionery industry has been playing a proactive role to kindle this spirit of celebrations in our lives with its delectable goodies, since time immemorial. In this issue, we have covered two wonderful Christmas recipes by Chef Siraj Ahmed, Pastry Chef, Courtyard Marriott Agra, which are not only apt for the coming Christmas celebrations, but they also have the potential to inspire many other players in the industry to bring some innovatively sweet notes in their future creations.

Christmas Recipes by Chef Siraj Ahmed, Pastry Chef, Courtyard Marriott Agra 1. Ginger Bread House Ingredients

1/2 cup (1 stick) butter, at room temperature 1/2 cup dark brown sugar 1/4 cup light molasses or dark corn syrup 1 tablespoon cinnamon 1 tablespoon ground ginger One-and-a-half teaspoon ground cloves 1 teaspoon baking soda 2 cups of all-purpose flour 2 tablespoons of water For Assemblage and Decoration: Melted white chocolate or royal icing (recipe follows), gumdrops, licorice and peppermint, as desired Royal Icing 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy 1 to 2 large egg whites, or 4 teaspoons of packaged egg whites, and 1/4 cup water 1 teaspoon almond extract, vanilla or

38

lemon juice.

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth.

Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.

Preheat oven to 375 degrees F. Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house; two rectangles, three by five-and-a-half inches, for the roof; two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak five-and-a-half inches from the bottom; four smaller rectangles, one-and-a-half by 1 inch for the roof and sides of the entryway; and one piece, 2 inches wide at the base, one-and-half inches to the roof line, and slanted to a peak two-and-a-half inches from the bottom for the front of the entryway.

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.

Bake at 375 degrees F for about 15 minutes

until dough feels firm.

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife.

Leave to cool on baking sheet.

Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.

Glue sides, front and back of house together at corners, using royal icing.

Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.

Continue decorating the house; glueing on gumdrops, licorice and peppermint, as desired.

Royal Icing: Mix all the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag, with a writing tip.

Add more lemon juice, if necessary.

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T R EN D

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II. Panettone Ingredients 7 gm yeast 500 gm plain flour 125ml warm milk 125 gm caster sugar 4 eggs 2 egg yolks 1 teaspoon vanilla extract 12 tablespoons of unsalted butter 325 gm mixed glace fruits 12 gm grated lemon zest 12 gm orange zest

Oct-Nov ’16

2 tablespoons of butter, melted 1 egg yolk 1 tablespoon of cream Method To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and yeast. Let stand until yeast has dissolved. Stir in 60 gm of the flour, cover with cling film, and let stand 30 minutes, or until doubled. Sprinkle the remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks and vanilla. Stir in milk-yeast

mixture. Add sponge and stir until well incorporated.

Combine butter and remaining flour until crumbly. Slowly pour in egg mixture and beat on high speed for 3 to 4 minutes, until dough is elastic looking and long strands are formed. Beat in fruit and zests. Turn dough into oiled bowl, cover with cling film, and leave in a warm place to rise until doubled, for about 2 to 3 hours.

Fold down moulds to form a 7cm cuff.

Brush inside and out with melted butter.

Turn out dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces.

Roll each piece into a ball and drop into prepared moulds. Place bags on a baking tray about 10cm apart and cover loosely with cling film. Let rise in a warm place until doubled again, for about 2 hours.

Heat oven to 200 degree centigrade.

Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream.

Brush tops of loaves lightly with egg wash.

Place baking tray in bottom of oven.

After 10 minutes, lower heat to 175 degree centigrade. Bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centre comes out clean. Cool on wire rack. n

39

P R O D U C T

P R EV I E W

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The origins of Valrhona Chocolate date back to 1922 in the Rhone Valley of France; based in the small town of Tain-l’Hermitage in Hermitage, a wine-growing district near Lyon. Since then, their mission has been the creation of exceptional chocolates, utilising the natural aromas of the various cocoa growing regions and in keeping with the traditions of the French chocolate making craft. Valrhona grows its own cocoa, operates its own plantations in Venezuela and the Dominican Republic. Expertly crafted fine cocoa makes their chocolates. Valrhona offers an assortment of dark chocolate, milk chocolate and white chocolate products. Valrhona only uses the best and purest of ingredients. Eurofoods represents Valrhona in India.

Valrhona has remained a Chef-driven company that values working in partnership with Chefs. Since the beginning, Valrhona’s goal has been to contribute to the success of its professional customers throughout the world and to promote taste.

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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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I NTE R V I E W

bakery revie w

Leading by Example

By Sharmila Chand

As a young professional of the twenty-first century, Jaswant Chouhan, Pastry Chef, JW Marriott Mussoorie Walnut Grove Resort & Spa has the objective to help benefit his organisation in achieving its goals by utilising his skills. With over nine years experience in pastry & bakery in different branded hotels behind him, presently he is working as a Pastry Chef at JW Marriott Mussoorie Walnut Grove Resort & Spa. Preparing and presenting innovative and fine quality desserts and breads, his strength has always been his team. “I absolutely love dealing with colleagues and customers and believe I am a people’s person. I possess an adaptable, flexible approach to work and lay emphasis on HACCP guidelines while at work,” he affirmed. The excerpts of the interview with the seasoned professional follow: What are the current trends in the Indian bakery and confectionery industry?

Rather than having one single dessert of sizeable portion, people these days are preferring to have a platter with small desserts like a combo of brownie, mousse & mini tarts. This exercise affords them to taste more goodies in the same or similar price of one large dessert.

For those who want to have their cake and also get engaged in dieting, caloriecontrolled items are the perfect choice.

Today, the ultimate healthy dessert is fresh fruit. Some hotels in the country are catering to this trend with fancy formats such as mixed-fruit skewers served with fruit, frozen fruit pops, fruit lollies, etc.

Nowadays people in the Indian bakery industry want lots of healthy bakery and confectionery products like whole wheat and multigrain breads, sugar free desserts, less fat desserts and fruit-based desserts.

How do you describe the job profile of a Pastry Chef?

Pastry Chefs spread happiness wherever they go. I am yet to come across a person who does not wish for desserts after a good meal.

When people enter a pastry shop they should be fascinated by the pastries offered and they should transport them back to their childhood. A Pastry Chef should aim to help the guests entering the pastry shop to have such a feeling.

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

My first boss, Chef Anurag, has taught me everything I know about the art of pastry making. He taught me a lot about the basic of pastry and bakery, and inspired me to

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become a Pastry Chef like him.

What are your hot selling bakery items?

Here in our resort, classics like tiramisu, chocolate mud cake and honey walnut tart are hot selling items.

What about the health quotient?

How do you take care of that aspect?

We get many requests from guests who prefer healthy options, and therefore we have made some changes in the ingredients that are used. Ingredients with a low calorie count and with high nutritional value are used in our baked products. Healthy grains and seeds such as oatmeal, quinoa, flaxseed, sesame seeds, and granola bars are some healthy options for our guests during breakfast.

What is your favourite tool and why it is so?

My favourite tool is the small carving knife.

It helps me in chocolate artwork.

What are the challenges a Pastry Chef has to face in his/her job, in the context of the Indian bakery and confectionery industry?

is that it involves lots of possibility for creativity. Carving interests me and therefore I can present my designs on cakes, pastries, etc. Eventually, when guests appreciate the finished product I get an ethereal feeling, which cannot be explained in words.

What you don’t like about your job?

I love every aspect of my job. However, it would be great to have easy access to quality ingredients and their continual supply, which is a challenge because of the resort’s remote location.

What is/are your professional strength/s as a Pastry Chef?

My great team and fellow Chefs are my professional strengths.

What is your working philosophy?

Be happy with your work, rest will automatically fall in place.

What are you passionate about besides baking?

Travelling, reading books, physical fitness are my other interests.

Sourcing good quality ingredients is the biggest challenge. Their paucity compromises the quality of the end product and its presentation. Another challenge is getting continual supply of the raw materials. Sourcing skilled manpower is another of the uphill challenges in our profession.

How do you like to de-stress?

What do you like about your job?

I believe you either evolve or be stagnant where you are; it is in your hands.

The best part about being a Pastry Chef

Music de-stresses me.

What are your dreams?

To be the best in my field, motivate others and lead by example.

Lastly, what is your mantra for success?

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