Bakery Review (Oct-Nov 2017)

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Hammer Food & Beverage Business Review

June-July ’17

Oct-Nov ’17

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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:

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Bakery Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.

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.

Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing.

Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.

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ne of the reflections of post-modern India’s continual journey towards embracing global tastes and flavours is the growing popularity of pizzas in urban India, which has easily percolated from the metros to the tierII cities and tier-III cities of the country already. However, at the same time it must be maintained that though Indians have developed a liking for foreign food, but they eventually prefer to have them in Indianised versions. This explains the endeavour to cater to the Indian tastes and sensibilities by the pizza QSR chains operating in India.

The popularity of pizzas in India can also be gauged by the fact that it is not only tasty but also filling, which makes pizza a convenient meal option for innumerable numbers of busy working couples in urban India with decent disposable incomes.

With the growing trend of health consciousness, we can expect to see glutenfree pizzas or vegan pizzas becoming niche market trends in their own right, in the evolving pizza market of India, in the near future.

In this issue, we have attempted to briefly cover the growing market of pizzas in India, the potential health benefits which one can have in one’s pizza, the methods of pizza baking, the growth of take away and home delivery system in the Indian pizza market among others. We hope our readers from the industry would find the content interesting.

The impressive confectionery market of India is being covered in our Business Story. The fact that India has a thriving retail market for chocolate confectionery can encourage many potential creative chocolatiers to explore their creativity in the realm of these dark delights.

The evolution in the market positioning of chocolate products in India over the last two decades and the spate of innovative products in the realm of Indian confectionery market in general are also encouraging signs for new entrants to the Indian confectionery business.

The changing profile of our tea and coffee drinking habits, the opportunity areas in the growing snack culture of urban India, the potential of the doughnuts business in India are other industry relevant topics explored in this issue. The interaction with the renowned Pastry Chef Gordon Galea also makes for interesting reading.

Annual subscription rate within India is Rs. 450 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

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Oct-Nov ’17

20 COVER STORY

India is Loving Pizzas

26 BUSINESS

departments

India’s Confectionery Market Shows Promise

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Event

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News Scan

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Focus

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Product Preview

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Interview

30 FEATURE

Gauging the Indian Snacks Market

34 TREND

Cool Cafes and Tea Lounges

38 PRODUCT

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Doughnuts Poised for a Sweet Future

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SIGEP 2018: Destined to be a Grand Success regulations, the undisputed protagonist of the podium at the last edition misses an edition as it is the current title holder.

A decorated tub of gelato, artistic gelato cake, decorated cup, haute cuisine entrée, mystery box, artistic items, gelato snacks and final grand buffet (the presentation of all the entries): these will be the tests in which the 60 contestants will be required to show their skills and convince the 14 international judges.

Chocolate Competitions

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h e co u ntd ow n i s u n d e rway o n t h e r u n - u p to S I G E P 2 01 8 ; t h e international trade show of artisan gelato, pastry, bakery and the coffee world, organised by Italian Exhibition Group, which maintains and renews its undisputed leadership at international level. Targeted at the professional confectionery trade professionals from five continents, the 39th edition of SIGEP is to be held during 20th to 24th January 2018 at Rimini Expo Centre, Rimini, Italy.

The 38th edition of SIGEP International C o n fe ct i o n e r y E x p o i n 2 01 7 , h e l d simultaneously with AB TECH Expo, was attended by 208,472 trade visitors, with a large increase in foreign attendees; up to 41,827 (+29 percent) from 170 countries.

1,250 companies were involved in the SIGEP 2017 show and they occupied 118,000 sq.m. of exhibit space.

The 2017 edition of the show confirmed that SIGEP is one of the world´s great expos, in the realm of artisan gelato, pastry, bakery and the coffee world. The event is organised by IEG Italian Exhibition Group

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SpA, the company founded with the merger of Rimini Fiera and Fiera di Vicenza. SIGEP highlights the success of closely linked product chains and a format that combines research, technology, products and training, addressing an international public with the added value of Italian-made products.

SIGEP 2018 Events Gelato World Cup

In 2018, there will be the return of the eagerly awaited appointment with the G e l ato Wo r l d C u p, a b i e n n i a l eve nt , organised by Gelato e Cultura and SIGEP, which addresses the best gelato, pastry, chocolate and haute cuisine professionals; offering them a unique opportunity and stimulus in their individual specialties.

In recent months, selections were held for the 12 teams which will compete in this eighth edition. They are teams from Colombia, Mexico, Argentina, France, Spain, Poland, Japan, Switzerland, Morocco, USA, Australia and Ukraine. Italy will not take part, since, according to the contest’s

The chocolate sector is moving fast, and SIGEP 2018 would be the meeting place for top Italian and international chocolate producers, and manufacturers of machinery, equipment and utensils for chocolate making.

At the Rimini show the ‘food of the Gods’ is ensured an exclusive showcase during the great competitions, from the Italian Chocolate-making Championship, valid for the Cacao Barry World Chocolate Masters, to The Ultimate Chococake Award

by Puratos and The Star of Chocolate (in the Pastry Events), not to mention the masters chocolatiers’ test during the pastry and gelato contests.

The best cacao production will also be highlighted by means of the direct involvement of the countries of origin, with an initiative organised by the Conpait association of Pastry Masters.

Pastry Queen 2018

Sweetness is a woman, but with a lot of determination inside. This is a well-known fact for the Pastry Queens, who will once again compete at SIGEP 2018 during the Ladies World Pastry Championship (22nd and 23rd January). The contest, held every two years and the result of an idea by Roberto Rinaldini, addresses lady Pastry Chefs from all over the world, who will have to create sweet creations on the theme

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bakery revie w The contest, which is part of the SIGEP Young Program, foresees the realisation of a pièce in sugar or chocolate, at least 60 cm. high, which must support a layer cake and contain a brittle, crunchy and creamy base. As well as this, the competing pupils will have to prepare six individual portions of the same flavour, which will be judged by a panel of professionals presided by the Master Pastry Chef, Eliseo Tonti.

SIGEP Young

of ‘astrology’ in the various competition categories: petit fours with the shape of a jewellery ring, individual portions of modern tart, cream dessert in individual glasses with coffee gelato, hot and cold plated desserts and an artistic presentation in sugar and pastilliage.

Now at its 4th edition, the Championship will bring together 12 of the best lady Pastry Chefs from all over the world. Competing for the title of Pastry Queen this year, the contestants are arriving from Brazil, Colombia, Croatia, the Philippines, France, Japan, India, Morocco, Mexico, Russia, Thailand and the USA. The young contestants will have to undergo the judgment of a panel made up of the 12 teams´ trainers.

Master Pastry Chef, Roberto Rinaldini stated, “The contestants to the competition have risen from 10 to 12 and for years in France and India, national selections have been held, and this year it will be extended to the Philippines too. Worldwide, 55 percent of the students in pastry training schools are ladies, but unfortunately only 35 percent manage to enter a pastry workshop permanently. This is why becoming Pastry Queen is the dream of all those girls who understand that being excellent pastry cooks is at the basis of their success.´

Competing for the victory will be: for the ice test, Roberto Rinaldini, Andrea Restuccia, Luca Bernardini, Domenico Di Clemente and Valerio Vullo; in the sugar category, Davide Malizia, Alessandro Petito, Marco Tateo, Alessandro Comaschi, Lorenzo Puca, Roberto Miranti, Alessandro Bertuzzi and Michele Zeolla and, in the chocolate section, Massimo Carnio, Sebastiano Vinciguerra, Mattia Cortinovis and Carmelo Sciampagna.

The three winners of each category will form the team that will represent Italy at the Coupe du Monde in Lyon, in 2019.

Italian Senior Pastry Championship

Specialist Training at SIGEP

For Italian-made pastry, on 20th and 21st there will be the prestigious Italian Senior Confectionery Championship, promoted by SIGEP and Conpait, which will feature 17 contestants from all over the peninsula, and three different specialties: a pièce in chocolate and plated dessert, a pièce in sugar and chocolate cake, a pièce in ice and gelato cake.

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Italian Junior Pastry and Chocolate Championship

An exceptional opportunity to highlight young national pastry art talents is also offered by the Italian Junior Pastry and Chocolate Championship, promoted by Conpait and SIGEP, in collaboration with the AMPI. The competition is scheduled for 20th January. Pastry making’s promising newcomers will have to compete in three tests on the theme ´Stars and legends´: artistic pièce in sugar and chocolate, modern chocolate and hazelnut cake, and an individual portion of tiramisu. The winner will represent Italy at the 2019 Junior World Pastry Championship in Rimini.

Another key word at SIGEP 2018 will be professional training; always a fundamental element of the SIGEP universe and whose presence will be further strengthened in the forthcoming edition of the show.

Twelve training schools from all over Italy — from Venice to Pescara — will compete on Wednesday, on 24th January in an exciting new, pastry competition in the shrine of the sector´s championships, the Pastry Arena.

There is a new appointment with SIGEP Young; the great possibility for students, accompanied by their teachers, to come into contact with the work world, thanks to the possibility of courses with important companies during the expo.

Coordinator Samuele Calzari stated, “The SIGEP Young project is always able to stimulate active willingness on behalf of important companies and the proactive participation of students and teachers.

The new pastry contest also immediately turned out to be an important opportunity for networking and professional growth for the schools.”

World Coffee Event

Included in the official denomination since the last edition of the show, the world of coffee meets at SIGEP. In fact, at SIGEP, the finals would be held of all 7 Italian championships valid for the World Coffee Event circuit; the coffee industry’s ‘Oscar’: the Italian Cafeteria Baristas Championship (4 espressos, 4 coffee-based beverages based on coffee and hot milk and 4 signature espresso-based soft drinks), Latte Art (4 artistic beverages based on coffee and milk), the Brewers Cup (a method of preparation widespread in Scandinavian countries, the USA and Asian countries), Coffee in Good Spirits (2 Irish coffees and 2 cocktails based on hot coffee and spirits), Ibrik (named after a small pot designed specifically for preparing a particular type of coffee), Coffee Roasting (roasting competition), and Cup Tasting (distinguishing the differences in flavour and aroma of various types of coffee).

Coffee will reach its climax with Barista & Farmer, the first international talent show dedicated entirely to the world’s most popular bean. At SIGEP 2018, the complete program of the next edition of the contest will be officially revealed, and will focus on the issue of sustainability, starting from the country of origin.

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Europain 2018: Offering Solutions for Effective Bakery Management The global bakery, pastry, ice-cream, chocolate and confectionery trade show will bring together in one place all the major players concerned with the management of businesses in the bakery and pastry industry

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n 2018, the new edition of Europain will introduce a simplified structure segmented into three sections – manufacturing, selling and managing — which will make it easier to identify the latest services, products and equipment.

In an industry that is experiencing deep transformations, it is essential to make the right choices and find the best possible solutions. Europain 2018, to be held in Paris from 3rd-6th February 2018, will bring together in one place all the major players concerned with the management of businesses in the bakery and pastry industry.

Europain is a world bakery, pastry, icecream, chocolate and confectionery trade show featuring French and international suppliers. It showcases know-how and new products in equipment, raw materials, ingredients and services for the industry entrepreneurs. On Europain, the industry persons, whether they be craftsmen or manufacturers, are expected to find out comprehensive solutions to meet their needs and consumers’ expectations. The show also hosts national and international competitions such as the World Bakery Cup, Bakery Masters, International Confectionery Art Competition and French Schools Cup. The exhibitors attending Europain 2018

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programmes for all the trades in the sector.

The industry is flourishing and many types of training programmes are available today: basic training, continuous training, online, short-track, etc. Students or entrepreneurs retraining in the sector will find here information on the training programmes available, and possibly future collaborators. will present a varied offering including cafeteria products, and ingredients and finished products for bakery catering. It will also present small equipment, appliances and services to help professionals transform local shops into versatile places where customers can come to eat and exchange information.

Digital is also affecting consumer habits significantly in the food service industry. From checking opening hours to online sale and mobile payment, new technology is changing the business and the services that customers have come to expect, in particular the millennials. The new edition of Europain will host players who can help professionals with advice, dedicated technology and equipment to help them have a smooth transition.

Management Made Easy

Europain 2018 will also help address all the issues related to running a bakery pastry business — legal support, insurance, accounting, production planning, and of course, training and human resources management. Visitors will find, for instance, software packages covering all the facets of staff management.

Many technological solutions designed to save time and optimise sales will also be featured including automatic debit and stock management.

Finally, it will also present training

EVENTS’ CALENDER Sigep 2018 20-24 January 2018 Rimini Expo Centre, Italy www.en.sigep.it

Europain 2018 3-6 February 2018 Paris Nord Villepinte, Paris www.europain.com

PlastIndia 2018 5-6 February 2018, Gandhi Nagar, Ahmedabad Gandhi Nagar Exhibition Centre, Helipad Ground www.plastindia2018.plastindia.org

Hotel Investment Forum India 2018 7-12 February 2018, Mumbai, JW Marriott Hotel Mumbai Sahar www.hifi-india.com

Gulfood 2018 18-22 Feb 2018, Dubai Dubai International Convention & Exhibition Centre www.gulfood.com

Aahar 2018 13-17 March 2018, New Delhi Pragati Maidan www.aaharinternationalfair.com

ProWein 2018 18-20 March 2018, Dusseldorf Fair Ground Düsseldorf www.prowein.com

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Alimentaria to Become More Sector-inclusive

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limentaria is readying for its biggest edition in years. The forthcoming edition of the show will be held during 16th-19th April 2018, in Barcelona, Spain. It would offer the food & beverage industry a major platform for internationalisation and business, with brand new spaces and content and a high level of innovation. The joint organisation with Hostelco will boost synergies with the hotel and restaurant sector. The event is expected to attract more than 4,500 exhibitors, 27 percent of whom are coming from outside Spain.

With a net exhibition space of over 100,000 sq.m — almost the entire Gran Via venue — the joint organisation of the show, to be held with Hostelco — the International Exhibition of Equipment for Restaurants, Hotels and Mass Catering — represents the creation of one of the biggest international platforms for the food, gastronomy and hospitality equipment industry.

The show will offer a platform for internationalisation and business to the food, drinks and hospitality industries, with new spaces, content and innovation which will give added value to the world of gastronomy.

Thus with the aim of helping agri-food companies to internationalise their business and open up opportunities abroad for Spanish food and drinks, the show has upped its investment to invite some 800 key international buyers, which is 30 percent more than the previous edition of the show.

There would also be a significant number of high-level Spanish and international buyers, importers and leading operators in the distribution and HoReCa channels.

Together they will be taking part in around 11,200 business meetings with exhibitors at the show and will also play an active role in the various events organised for generating export opportunities.

J. Antonio Valls, Managing Director of Alimentaria Exhibitions,talked about the potential of the show. “The strengths of the

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event include its international positioning, the importance and complicity of the Spanish agricultural industry with the backing of powerful brands, the weight of the HORECA channel, the international appeal of our gastronomy and the relevance of the tourism sector, among others,” he asserted.

In addition to attracting these international buyers, Alimentaira has also organised a promotional programme to identify strategic niches in foreign markets; which would attract trade professionals from all over the world and exceed the 42,000 international visitors who took part in the last edition of the show.

More Innovation, More Gastronomy In 2018, Alimentaria is strengthening its key shows of Intervin, Intercarn and Restaurama, as well as Expoconser, Interlact, and Multiple Foods, the last one being the show for consumer goods and food trends.

In addition to all these individual shows, Alimentaria Premium provides an exclusive area for the producers and creators of genuine gastronomic treasures.

Boosting innovation and gastronomic quality will be the two major hallmarks of Alimentaria 2018. Consequently, besides promoting business opportunities, the show’s activities are geared towards driving innovation and identifying the main trends and enhancing the connections between the food, gastronomy and tourism industries.

Over 200 activities will take place in The Alimentaria Hub and The Alimentaria Experience, the major termed areas of the event. The Alimentaira Hub will be the main area for knowledge, trends, innovation and business for all the stakeholders involved in the value chain of the food and drink industry.

Meanwhile, The Alimentaria Experience will host in its Restaurama show a range of workshops, gastronomic classrooms and show-cooking sessions to showcase the awesome variety of culinary ideas, united under the triple crown of quality, product and innovation.

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Tata Global Beverages Pilots its First Tea Cafe Tata Global Beverages, the world’s second largest tea company, is evaluating the out of home beverage space with the pilot launch of its first tea café, Tata Cha. The first Tata Cha tea cafe is located at 12th Main Indiranagar, in the heart of Bengaluru.

To evaluate the consumer proposition and business model, Tata Global Beverages said it planned to test launch a total of four pilot stores. Based on the outcome of the pilot stores, the compnay will decide on future course of action for the out of home beverage space.

“At the core of this venture is the motivation to enhance the appeal of tea and make it more vibrant for the newer consumer groups like the millennials. At our first of the four pilot stores, we bring you an extensive menu crafted to revive lost Indian recipes, which blend warmth with a dash of youthfulness. This includes, signature tea-based hot and cold beverages, traditional snacks, dunkers and meals with a twist,” Dash added.

The hot tea range at the store includes Sikkim tea, masala tea and nimbuda black tea. The food menu includes regional recipes — from butter chicken khichdi to creamy veg stew. Indigenous recipes such as chatpata matar kulcha and dal pakwaan also form a part of the menu.

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Team India Records Best-ever Performance at WorldSkills 2017, in Abu Dhabi

Team India recorded its best-ever performance at WorldSkills 2017 in Abu Dhabi finals with the highest ever tally of two medals (a Silver and a Bronze) and Nine Medallions of excellence. World Skills Competition is the largest vocational skills competition globally and is organised by the Amsterdam-based not-for-profit organisation World Skills International. In 2007, India joined the World Skills International Organization as its 48th member.

Competitors from different countries pitch their skills against the best of the best for gold, silver and bronze medals. The World Skills Competition, popularly known as the Skill Olympics with 1,300 competitors in 51 skill categories, was held in Abu Dhabi, during 14th-19th October 2017.

Mohit Dudeja from Lavonne Academy of Baking Science and Pastry Arts, Bengaluru, won a silver for Patisserie and Confectionery whereas Karan Dilsher Dhaliwal from IHM Pusa bagged a Medallion for Excellence in restaurant skill. Mohit Dudeja also won the award for best of Nation. Nine medallions of Excellence were won for mechatronics, brick-laying, restaurant service, automobile technology, jewellery, graphic design technology, mobile robotics, beauty therapy and car painting.

Speaking on the occasion, Dr. Sonali Sinha, COO, Tourism and Hospitality Skill Council (THSC) said, “We are determined to perform better by improving our own standards with each passing day. The objective of the challenge is to act as a link, a platform and an instrument for the enhancement and overall development of the national community of skilled manpower.”

“With winners being presented medals at a glittering closing ceremony on the Deepawali day, Indian participants and winners have truly made the Festival of Lights sparkle even more,” said Vivek Saggar, Head- Business Development, THSC. Recognising the immense potential of these young professionals, THSC, along with National Skills Development Agency, under the leadership of Minister for Skills Development and Entrepreneurship, organised India Skills Competition on a national level. This was in accordance with the dynamic vision as shared by Narendra Modi, the Prime Minister of India.

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(A Unit of Stec Hotelware)

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Burger King, Sbarro & Chayoos Open Outlets at Growel 101 Mall in Mumbai Now visitors to Growel 101 Mall in Kandivali, Mumbai, can enjoy cosy winter evenings with a hot cup of tea and delectable food as Chaayos, Sbarro and Burger King opened up their outlets at India’s first themed shopping mall wherein the designs are inspired by the European hill towns.

At Chaayos, one can enjoy a variety of teas. This popular outlet offers customers tea customised in 12,000 ways where you can sip their specialty teas like Kulhad chai, kalimirch chai and aampapad chai, to name a few. Between sips of piping hot tea, you can munch on innovative snacks like paneer thepla tacos, chicken cheese max or kulhad pav bhaji.

For the fans of New York style pizza slices, Sbarro is a must-stop quick service restaurant to visit. Here you can dig into freshly made delicacies like pizzas, pastas, entrees and desserts.

“We always try to bring in new experiences for our customers at the mall. The inclusion of these food and beverage brands is our effort to offer our customers variety of cuisines, which can be enjoyed by all age groups,” said Vikas Shetty, Head of Growel’s 101 Mall, Kandivali East.

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FSSAI Recommendations for Fortifying Milk Taking note of vitamin A and vitamin D deficiency in vast majority of Indian population, the Food Safety and Standards Authority of India (FSSAI) has rolled out recommendations for fortifying skimmed milk, double toned milk, toned milk and standardised milk with 770 IU (Intrnational Unit) of vitamin A and 550 IU of vitamin D per liter of milk.

The fortification will help provide 15-30 percent of the daily requirement of these vitamins, FSSAI said.

National level consultations were conducted to make the industry aware of the standards.

Taking this initiative forward, development partners like TATA Trusts have started supporting the states like Jharkhand and Assam to start the fortification of their milk variants.

Mother Dairy took initiative to fortify its complete range and today sells about 25 LLPD (lakh liters per day) of fortified Milk.

FSSAI said the plan is to fortify about 50 percent of the milk by 2019 and 80 percent by 2021.

India today is the largest producer of milk. With approximately 160 million metric tonnes per annum, the per capita availability of milk today in India is approximately 357 ml.

AIBTM’s Bakers’ Day Celebration Bakers play a crucial role in converting the flour into edible form of food such as breads and biscuits, and feed to the large population. To celebrate the important role of bakers, a day is dedicated as a World Bakers’ Day. To celebrate the bakers’ life and skills, AIBTM organised the World Bakers’ Day celebration on 9th October 2017, at Greater Noida campus.

Assocom Institute of Bakery Technology and Management has organised Super Pastry Chef Season 3 competition on the occasion of World Bakers’ Day where the students from esteemed institutes participated and showed their innovative skills in patisserie and bakery. The judging criteria was designed by renowned Chefs. The evaluation criteria was on the basis of the participants’ creativity and innovation, method of display, level of their understanding, hygienic conditions, and skills.

The dignified Chefs of judgement panel were Chef Gaurav Wadhwa, Managing Director, Theos, Chef Vivek Saggar, Head Business Development, Tourism & Hospitality Skill Council, Chef Satinder Vir Dua, Executive chef, ITDC, Chef Sireesh Saxena, Ex. Corporate Chef & VP, ITDC..

AIBTM also organised Junior Future Bakery Scientist Competition Season 3, one of the largest competitions in India where students participated and demonstrated their skills of innovation. Food technology and food science students from different institutes/ colleges/universities submitted their projects for the competition.

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Connected Cooking Wins Over the Panel G u l f H o s t 2 01 7 , t h e largest gastronomy trade fair in the Middle-East, was an overwhelming success for Rational AG. The hot food preparation pro won the ‘Gulf Host Innovation Award’ for ConnectedCooking; the networking solution for professional kitchens. In the 'Best Back of House Equipment Innovation' cate g o ry, t h e g l o b a l Alexander Wimmer, Business Devp. EMEA at Rational, Simon Parke Davies, MD. RATIONAL manufacturer of combiMiddle east and Benjamin Nothaft, Product steamers won against Mgm. Tech. high-calibre competitors and thus once again demonstrated how important the digitalisation of cooking processes.

“The award not only honours Rational, but also determines the path for kitchens in the future”, commented Vikram Goel, Managing Director for RATIONAL India. And Rational clearly sees this future in digitalisation. The cooking programmes can be transferred worldwide from a head office to any number of appliances using ConnectedCooking; guaranteeing the same quality standards. Remote access to the appliances is possible, software updates are generated, HACCP documentation is automatically produced and stored and selected service partners can even access SelfCookingCenter units via remote diagnosis. The fact that data is protected from third-parties is a given for Rational. This most certainly also impressed the nine-member international panel.

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South Korea’s Lotte Confectionery to buy India’s Havmor Ice Cream South Korea’s Lotte Confectionery Co. Ltd. announced in November that it would acquire Gujaratbased ice-cream maker Havmor Ice Cream Ltd. for Rs. 1,020 crore.

Havmor is India’s seventh largest ice-cream and frozen desserts maker with a 3.5 percent market share. The company’s ice-creams are sold in 14 states.

“This decision was a very difficult one to make. It’s a brand that we have nurtured with our team for over 73 years. But we believe that Lotte Confectionery is the right brand to take the company to the next level,” Pradeep Chona, Chairman at Havmor Ice Cream Ltd., said in a statement.

With a 17 percent market share, Gujarat Cooperative Milk Marketing Federation Ltd., which sells the Amul brand, is the leading firm in the ice cream and frozen desserts segment in India. HUL is the second largest, with a 9.7 percent market share, according to a Euromonitor report.

The acquisition marks Lotte’s entry into India’s ice-cream market and will give the company a larger geographic presence.

“Lotte Confectionery plans to expand its market power from the northwest region to all across India, with this entry into the Indian ice-cream market,” the statement said.

Lotte entered India in 2004 and has since then established large scale Choco-pie factories in Chennai and Delhi.

In 2016, Lotte confectionery reached a market share of 90 percent in the Indian Choco-pie market, according to the statement.

Del Monte Launches French Bakery Chain L’Opera Opens New Outlet Packaged Dried Blueberries Expanding its retail presence in India, French bakery chain L’Opera recently opened an outlet at PVR Directors Cut Ambiance Mall in Vasant Kunj, New Delhi.

L'Opera opened its first outlet in India, in 2011, in Delhi's Khan Market.

The new outlet recreates the atmosphere of France with its fittings and furniture brought from overseas, and can accommodate around 20 people at a time.

Even the menu has been especially curated so that customers can have a wide range of options besides pastries. The other items included in the menu are sandwiches, baguettes and croissants, among others.

L’Opera makes over 26 types of breads every day, including baguettes, croissants, pain paysan (peasant bread). It also makes macarons, quiches, verrines, teas and jams among other bakery and confectionery items.

The bakery chain has so far opened five outlets in India this year, including the one in Ambiance Mall, and plans to extend to other cities of the country as well.

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Extending the goodness of dried fruits, food and beverage major Del Monte recently launched its dried blueberries in the India's retail market. The newly launched dried blueberries are an addition to Del Monte’s dried fruit family that includes dried prunes and dried cranberries.

Dried blueberries are a source of dietary fibre which slows absorption of carbohydrates and fats; thereby making you feel satiated. They also provide energy while being low in fat and sodium, offering the option of a health snack. One can enjoy these plump sweet berries on the go or blend them to make a delicious smoothie. They can also be mixed in breakfast cereals or added to salads.

A 130 gm packet of Del Monte’s dried blueberries is priced at an MRP of Rs. 430 with a shelf life of nine months.

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F O C U S

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Creative, Dedicated and Organised Recently, Bakery Review had an interaction with Gordon Galea, Executive Pastry Chef, Andaz Delhi, which is a luxury lifestyle hotel by Hyatt. He was part of the pre-opening team of the hotel. Crafting menus along with customers and exceeding guest expectations are part of his diversified job profile.

Prior to this assignment, he was the Pastry Chef at JW Marriott Marquis Dubai. The hotel is one of Dubai’s landmarks. It is the tallest hotel in the world with 1608 guest rooms, spread over two towers across 72 floors. The hotel has 14 F&B outlets and 2 main ballrooms. There Gordon managed a team of 39 professionals with motivation, discipline and passion.

Flair for the latest food trends and solid knowledge of traditional desserts are his strong points. His cooking style has a wonderful balance of style and perfection. The interaction gave interesting information about his career and of the profession in general. The excerpts of the interview follow: Give a brief introduction of yourself I feel blessed that I found my passion at the tender age of 17. Since then I have come a long way in pursuit of my dream, which is to make innovative creations in chocolate. Over the years, I have worked in three different countries and have been involved in the opening of six five-star hotels.

T h ro u g h o u t m y c a re e r, I h av e g ot opportunities to serve high profile clients, such as the Duke of Edinburgh, Prince Philip, Queen Elizabeth II, as well as His Highness Mohammed bin Rashid Al Maktoum, all thanks to the dedication towards my craft and my hard work.

Who/What has been the biggest influence on your cooking?

Actually, round the corner from my Mum’s house where I used to live there was a small bakery. Mum every now and then used to send me there to buy bread from. Of course, the first impression about the bakery for me was the aroma of fresh bread coming out of the oven.

But what I use to love the most are the pastries that they use to make at that time.

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So I used to spend quite some time there asking questions. Sometimes I used to get so engrossed in those interactions that I used to forget about the bread and go back home empty handed. This exposure to the bakery ignited the passion of cooking within me.

How do you describe yourself being a Chef?

To me being a Chef is not just a job; it is also not just profession, but a lifestyle.

According to you, what makes a great dish?

The love and dedication of the Chef and of course the use of fresh products contributes towards a great dish.

What do you cook yourself when you return home?

Usually after I reach home, I am not left with the energy to cook. Moreover, I don’t feel like eating after I reach home, after a whole day of dealing with food. But I really do like to invite friends over every now and then and cook a nice meal which generally is Italian cuisine.

According to you, what makes for a great restaurant?

A combination of great location, ambience, style and product makes for a great restaurant. But most importantly, the quality of restaurant depends on the people who run it. It is because you can’t have a nice restaurant without dedicated Chefs and impeccable service.

Talk about a relatively lesser known facet of yours I am a super clean and organised person which not many people know about, except for those who are really close to me or notice each and every move I do.

What is your advice for budding Chefs?

My advice for all the people out there who are willing or thinking of engaging with this lifestyle is that it is not an easy journey to explore but believe me it is worth undertaking. However, if you don’t have the desire to be a Chef, then don’t even start to go through all the sacrifices, because life as a Chef is not that easy.

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India is Loving

Pizzas

Pizza, which can have its toppings with a plethora of ingredients, often induces you to over indulge.

This foreign fast food product has over the years, become quite popular in India. Over the years, pizzas have endeared themselves with the young and the old of India. The result is that the pizza market in India is currently experiencing a boom.

Ashok Malkani finds that pizza, which has been denigrated by health fanatics as an unwholesome consumer product, can, in reality, be nourishing and wholesome. The pizza outlets having different types of pizzas and baking methods are adapting themselves successfully to the new-age consumer trends.

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mmm….do you smell that delicious aroma of the freshout-of-the-oven, teaming rotund scrumptious dish, waiting to be devoured? Your senses are overtaken by the aroma of hot bread, melted cheese, simmering sauce, spicy garlic, sizzling chicken and you can’t wait to devour the delicacy. What are we talking about? Pizza, of course!

The popularity of pizza across the globe cannot be overstated. It is among the favourite fast food products of the world.

Not only it is sumptuous, but can also be rich in terms of nutritional value. Thus though pizza can be clubbed under fast food, but with its cheese, and nutritional vegetable/non-vegetarian toppings, the baked flat bread is far from being a junk food. It is filling, it is tasty, and it can be healthy to eat at the same time. To top it all, once you know the know-how, pizzas are simple to create also.

Pizza has the ability to make everything better. Well…at least many things. Pizza is an integral part of world’s fast food culture.

To this writer, it is also a stress buster. In fact, the popularity of pizza is a global phenomenon. A look at the global pizza market, which stands at 128 billion USD, would convince you about the popularity of this sumptuous treat.

A Thriving Market In India also, the aroma of freshly baked pizza can increase the queues to the outlets. Experimenting with the taste buds has always been the mantra of food lovers in India. With increasing disposable incomes during the recent years, along with greater propensity to spend, and with greater exposure to global food & beverage trends, the post-modern twentyfirst century India is now eager for pizza.

The pizza boom in India is also being driven by a surge in consumerism, by the increase in the number of nuclear families and working women in post-modern India during the recent years, and by a greater accessibility of QSR outlets in urban India, than a decade ago.

Acco rd i n g to R N COS B u s i n ess Consultancy Services, the demand for various fast food items is consistently rising in India. The most delectable of them all is pizza, which has now emerged as one of the most favourite fast food items for the Indians, especially of the young generation.

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According to the Pizza Power 2013 State of Industry Report, the US, Brazil, Russia, India, and China are seen as emerging pizza markets in the world.

The pizza market in India is worth over Rs. 1500 crores and has been growing at a consumer annual growth rate of 26 percent, for the last five years.

The development of the present day promising pizza market in India over the last two decades has had the contribution of both international and Indian pizza companies. The organised pizza market in India is dominated by players like Domino’s Pizza, Pizza Hut, Papa John’s, Smokin’ Joe’s and others. With several international and local chains operating in the buoyant Indian market, the demand for pizzas is on the rise, in spite of the recent events like demonetisation and GST, which, many claim, has adversely affected the business climate in India, in general.

According to Saloni Nangia, the President of retail consultancy Technopak, over the last two decades both international as well as Indian pizza companies had contributed to Indians developing a taste for this dish.

India’s pizza market is big enough to have the potential for lots of international QSR chains and as well as local brands to operate within their respective niches. In fact, India’s pizza market could present a huge opportunity for pizza chains as the penetration of pizza consumption in India is still less, as compared to the developed countries, though it presents an impressive potential.

Pizza History The history of pizza is perhaps as appealing

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as its tastes. There is a belief that modern pizzas as we know it, originated in Naples, Italy during the late 18th or early 19th century, though the legacy of pizzas could be traced to the ancient Greek and Persian times.

It would surprise many to know that pizzas didn’t originate in Italy as is commonly believed. There are evidences of early Greeks conceiving a wholesome food, which appeared somewhat like a modern day pizza. One can find a connection between modern pizzas to the pita breads of Greece. They used to bake large, round and flat breads, and used to anoint them with oil, herbs, spices and dates. These flat breads were known as plakous by the ancient Greeks, and they were being flavoured with onion, herbs and garlic toppings. Many believe that the Greeks laid the foundations of today’s pizza.

But we can’t be very sure of that claim too, for there are historical evidences of soldiers of the Persian king, Darius the Great (521-486 B.C.) baking flat breads upon their shields and then covering it with cheese and dates. In fact, the records of people adding other ingredients on the breads to add to their flavour can be found throughout ancient history. And pizza, despite all its fancy notions, is at its most basic form, is nothing but a baked bread with multiple toppings.

Coming to modern pizzas, the Naples city was founded in 600 BC as a Greek settlement. Naples was teeming with poor workers during the 1700s and 1800s. For this working class of population, pizza was a nutritious, tasty, filling and affordable food. Flatbreads with various toppings

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bakery revie w cheese and other toppings to prevent the top layer of cheese from burning due to overheating. In this pizza preparation, it is required to cook the toppings.

You also have the thin crust pizzas and wood fired pizzas where you place the pizza dough topped with sauce, cheese and other toppings next to a wood fired oven. They have a unique taste due to this cooking method.

Types of Pizza

were sold by street vendors and at informal restaurants of Naples then.

These early pizzas, featuring garnishes like tomatoes, cheese, oil, anchovies and garlic, were consumed by Naples’ poor.

Italy unified in 1861 and King Umberto I and Queen Margherita visited the palace of Naples in 1889. It is believed that after they became bored of having normal French haute cuisine day after day, they ordered for an assortment of pizzas. This could be the beginning of an Italy-wide pizza craze.

The Italian immigrants brought pizza to the United States in the late nineteenth century,[Soon immigrants from Naples were replicating their crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago and St. Louis. It wasn’t long before the flavours and aromas of pizza began to intrigue nonNeapolitans and non-Italians too.

The first pizzeria in the United States — G. Lombardi’s — was opened in 1905 by Gennaro Lombardi in New York and it is open to this day using its original oven, although it has changed its location.

Methods of Baking Whatever may be the origin of this Italian ‘pie’ (which could have been derived from Greek pita bread) today this delicacy has acquired unique cooking methods. You have oven baked, pan-based and deep dish pizzas available in India.

The oven baked pizzas are the most commonly available pizzas in India. The basic method to cook this is to bake it with the required base, cheese and toppings for

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about 15 minutes.

Then there are pan-based pizzas where you cook the dough in a pan with oil and then top it with cheese, sauce and toppings and then cook it either in a pre-heated oven or on a pan covered with a lid.

The deep dish pizzas are unique due to their unconventional method. In this pizza the crust is not very thick. In this method of cooking there are multiple layers of cheese. You place the sauce on top of the

As far as the types of pizzas are concerned, besides the Neopolitan, you have Chicago, New York, Sicilian, Greek, Californian types of pizza, which are popular.

The original Neapolitan pizza dates all the way back to the 18th century or the early 19th century Naples, Italy.

Today there are three official variants of Neapolitan pizza: Pizza Marinara: It features tomatoes, garlic, oregano, and extra virgin olive oil.

Pizza Margherita: It features tomatoes, sliced mozzarella, basil, and extra virgin olive oil.

Pizza Margherita Extra: It features tomatoes, mozzarella from Campania, basil, and extra virgin olive oil.

Since Neapolitan pizza is thin, it isn’t designed to handle the weight of too many toppings. So here toppings comprise

Some of the Popular Pizza Chains in India Pizza Hut: Founded in 1958 by brothers Dan and Frank Carney in their hometown of Wichita, Kansas, Pizza Hut Inc. is the largest pizza restaurant brand in the world in terms of both the number of outlets and the percentage of market share that it holds. This American restaurant chain having franchisees in India offers different styles of pizza, along with side dishes. It is a subsidiary of Yum! Brands, Inc. Today Pizza Hut has a global network of 16,500 stores.

Domino’s Pizza: It began in 1960 when brothers Tom and James Monaghan opened a pizzeria called ‘Dominick’s Pizza’ in Ypsilanti, Michigan. Domino’s Pizza is the second largest franchised pizza chain in the US. In India, Jubilant FoodWorks Limited and its subsidiary operates Domino’s Pizza brand with the exclusive rights for India, Nepal, Bangladesh and Sri Lanka. Till 26th October 2017, there was a network of 1,126 Domino’s Pizza restaurants under the ambit of Jubilant FoodWorks, across 264 cities. One of Domino’s Pizza’s main endeavours has been to establish itself as a delivery specialist, capable of delivering pizzas within 30 minutes.

Smokin’ Joe’s: It is an Indian chain of pizzerias, which opened its first store in Carmichael Road, Mumbai, in 1993. Concentrating on pizza and pizza related products such as pizza sandwiches, it currently operates not only in a number of cities in India but it has also ventured into Oman and Muscat. Besides pizza it also serves garlic bread, open subs, desserts, salad, and beverages.

Papa John’s: An American restaurant franchise company, it was founded in 1984. Today, it is the third largest take-out and pizza delivery restaurant chain in the United States. Papa John’s in India is run by Om Pizza & Eats, which is owned by a company of Atulya Mittal.

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mostly of fresh mozzarella, tomatoes, basil leaves, oregano and olive oil.

The Chicago pizza, commonly known as deep-dish pizza, has a thick crust, unlike the original Neapolitan pizza. The Chicago pizza has raised edges, similar to that of a pie. It has slices of mozzarella lining the dough followed by meat, vegetables, and then topped with a can of crushed tomatoes.

The New York style pizza has become popular in the US. Like Neapolitan one, it has a thin crust but the mineral water used for the dough makes it stand out.

Though this pizza can have any topping, it normally has condiments like oregano, red pepper flakes, Parmesan cheese, and garlic powder.

Sicilian pizza, also known as sfincione, is a square cut from a thick crust pizza, having a spongier consistency than other pizzas. It is typically topped with tomato sauce, onions, herbs, anchovies, and then covered with bread crumbs.

The Greek pizza has nothing to do with Greek toppings, nor was it invented in Greece. It was created by Greek immigrants who came to the US and were introduced to Italian pizza. Though its crust is puffier and chewier than thin crust pizzas, it is not quite as thick as a deep-dish or Sicilian crust. Though you can have any topping you like with Greek pizzas, it normally uses a tangy tomato paste that has a strong oregano flavour and is topped with a blend of mozzarella and cheddar cheese.

Ca l i fo r n i a p i z z a , a l s o k n ow n as gourmet pizza, is renowned for its unusual ingredients. It does not have any such thing as traditional toppings. It allows one the opportunity to get inventive and even has

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the option for tomato sauce to be replaced with barbecue sauce.

Healthy Pizza It may be mentioned that whether glutenfree or not, pizzas, according to health experts, are considered to be healthy due to various reasons. According to health professionals, pizzas are beneficial due to the following reasons: Pizza Sauce Can Boost Your Immunity: This pizza sauce is teeming with vitamin C, which fights against germs of diseases like common cold. If oregano is included in the sauce, it will increase your immunity even more. Carvacrol, the active ingredient in oregano, can help keep your liver healthy and balance your blood sugar.

Spruced with Nutrition: How healthy your pizza will be would depend on the type of pizza you are

ordering or having at a restaurant. If you have the option of selecting the ingredients for pizza toppings as well as the base (thin crust or thick) you could make the pizza as healthy as you desire.

Take one with thin crust to decrease intake of carbs. With one pizza, you can include vegetables, fruits, lean meats, dairy, and grain at the same time. You can add tomatoes to increase your fruit intake, and red peppers or mushrooms to add more vegetables to your diet.

Brain Booster: Spinach, often a chosen ingredient as a pizza topping, is high in folate. This promotes blood circulation in your brain.

Consuming one daily serving of spinach can slow down cognitive decline in the elderly because it also contains vitamin K. This food can also affect your serotonin levels, which directly influence positive and negative emotions. Pineapple, spinach, and the milk found in cheese are all serotonin boosters, which means that pizza can help you to be healthy.

Catering to Indian Tastes In post-modern urban India, the average taste profile of a restaurant goer embraces global choices, but often with distinctive local touch and with cultural restrictions. It doesn’t deserve a mention that the foreign players need to tailor their pizzas to the Indian tastes and religious sentiments if they want to thrive in the Indian market.

Both Domino’s Pizza and Pizza Hut; the two multinational QSR giants who are also important players in India’s pizza segment, have a number of pizzas in their repertoire, which are tailored to suit the

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Indian palates.

Domino’s Peppy Paneer Pizza, Deluxe Veggie Pizza, and Chicken Tikka Pizza, whereas Pizza Hut’s Tandoori Paneer Pizza and Keema Masala Pizza are only some examples to substantiate this point. As the pizza market matures in India, we can expect to have more and more pizzas catering to not only general Indian palates but to the local palates where the outlet/s are stationed in.

Given the high numbers of vegetarian population in India, vegetarian pizzas are highly popular in India. And given the rising health consciousness in urban India, vegan and gluten-free pizzas are also expected to have their market in the country.

In as early as 2012, Domino’s announced that customers could purchase gluten-free crust. Though people did not take notice then, today ‘gluten-free’ has taken on a new meaning since then. In January 2015, Pizza Hut offered gluten-free menu options.

Take-away and Home Delivery Another trend that is pervading through the Indian pizza market is the take away and home delivery system. Many of the pizza chains operating in India assure you of delivery in 30 minutes.

This has resulted in a jump in digital orders for most of the pizza brands in India.

Jubilant FoodWorks, the company which operates Domino’s Pizza and Dunkin’ Donuts in India, reported that online ordering contributed to 51 percent of the delivery sales for the quarter ended 31st March 2017.

Yum! Brands Inc., the fast food company that owns Pizza Hut, said its system sales in India grew by 8 percent for Pizza Hut, in quarter ending 30th June 2017. Pizza Hut boasts of home delivery in 30 minutes or you get the pizza free.

Home delivery is done by almost all pizza outlets. And now the latest news is that attempts are being made to have the pizza delivery done by drone. In Mumbai, couple of years ago, a city-based pizza outlet employed an unmanned drone to execute a pizza delivery by taking the aerial route. This is unique to India. But this experiment hasn’t become the normal mode of delivery as legal formalities like permission from civil aviation authorities are necessary.

One can say the impetus in online sales of pizzas would boost the pizza market in India as there are many who want to have their pizza without wasting time in traffic snarls. n

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India’s Confectionery Market Shows Promise The love of Indians for sweets is well-known. This inclination to savour sweets in the country is not dependent on barriers of class, caste, gender or age groups, and is perhaps one of the few market facets that is almost universal to India. This love for sweets is one of the reasons for the Indian confectionaries market to progress impressively; a market which has seen a spate of innovative products during the recent times. Ashok Malkani explores the confectionery market in India.

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ention confectioneries and you are expected to attract eve ryo n e ’ s atte nt i o n . M o re specifically, mention chocolate and you will have not only children, but even adults, drooling. If you are wondering what makes chocolate so delicious that it makes a person an addict, it may be mentioned that scientists have come up with various theories. A recent study by the psychologist David Lewis says that

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letting a chocolate dissolve slowly in your mouth produces as big an increase in brain activity and heart rate as a passionate kiss—but the effects of the chocolate last four times longer!

As one is about to give in to this irresistible urge for consuming chocolate, one remembers the words of caution by one’s dentist. “Don’t eat too much chocolate,” is the dentist’s constant warning. However, dentists agree that

chocolate itself is harmless to your teeth; the problem comes from the sugar which makes it produce a sticky substance called plaque. This feed the bacteria that causes tooth decay and gum diseases.

Chocolates Flowing Fast Though traditionally, Indians have had a liking for mithais, the popularity of chocolates in the Indian society, especially in the urban Indian society, is gaining

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bakery revie w c u r re n cy. Acco rd i n g to t h e m a r ket research firm Mintel, during 2016 India consumed 2,28,000 tonnes worth of chocolate, up 50 percent from 1,52,000 tonnes in 2011.

Acco rd i n g to M i nte l , t h e s a l es of chocolate confectionery in retail markets grew by 13 percent between 2015 and 2016 in India, followed by Poland which saw sales growth of 2 percent. In comparison to the rest of the world, Poland and India were the only two markets to see sales of chocolate grow in 2016, with sales in the United States (US), United Kingdom (UK), Germany and France were flat over this period, while sales fell in Russia (-2percent), Brazil (-6 percent), and China (-6 percent).

Data from Mintel also reveals India’s chocolate confectionery market has had a strong CAGR (compound annual growth rate) of 19.9 percent in retail market value, between 2011 and 2015, and is expected to grow at a CAGR of 20.6 percent from 2016 to 2020.

According to Mintel, seemingly the key reasons behind the growth of India’s chocolate confectionery market both

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in value and volume is because the consumers in India believe chocolate to be beneficial and convenient.

Mintel forecasts that India’s chocolate market will hit Rs. 32,000 crore by 2020, up from Rs.12,000 crore in 2015. India’s current chocolate consumption still trails that of western countries, notably the US, which devoured 1.3 million tonnes in 2016. And that means there is a lot of room to growth as far as India’s chocolate consumption is concerned.

It may be mentioned that nearly 70 percent of demand for chocolates in India comes from urban places including Mumbai, H yd e ra b a d , D e l h i , Ko l kata , C h e n n a i , Bengaluru, and Chandigarh. Chocolates are not so popular in rural India as yet as many villages still lack proper cold storage facilities. Their prices are also not within reach of most of the rural population of the country. Moreover, demand for traditional sweets is relatively higher in rural India, than in urban India.

According to TechSci Research’s report titled ‘India Chocolate Market Forecast & Opportunities, 2020,’ chocolate market in India was projected to surpass 17 billion

USD by 2020. The report was published in September 2015. “Product innovations, strong marketing strategies and increase in variety of products are driving consumer chocolate sales in India. Over the last few years, apart from children, adult population has emerged as the key consumer segment for chocolate companies in the country.

Consequently, manufacturers have been launching new and innovative chocolate products such as sugar-free and organic chocolates to lure adult consumers,” the report observed.

The General Scenario But chocolate products are only a part of t h e swe et s u ccess of t h e I n d i a n confectionery industry. According to one study, India’s confectionery market is projected to reach 2.2 billon USD by 2018.

It was slightly more than 1 billion USD in 2013. Apart from a significant segment of Indians’ innate sweet tooth, increase in disposable incomes in select but significant pockets of urban Indian society during the last two decades, and shift in consumer behaviour pattern fostered by mall culture during the same time period are other

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reasons behind the growth of the Indian confectionery industry.

Some of the major players in India in the confectionery industry are Mondelez India Foods Pvt.Ltd., Nestle India Ltd., Perfetti Van Melle India Pvt. Ltd., Mars, Parle Products Pvt. Ltd. among others.

In this connection it may be mentioned that global sugar confectionery market was valued at 44,481 million USD in 2015, and is expected to reach 55,594 million USD by 2022, registering a CAGR of 3.2 percent during 2016-2022. So the growing demand for confectionaries seems to be a global trend.

The confectioneries market, comprising of hard-boiled sweets, caramel & toffees, gums & jellies, chocolates, mints, etc. is on a steady growth path on account of the high demand from middle-class consumers in India.

It may be mentioned that the confectionery market of India is divided into three segments: chocolate, sugar confectionery and gum market, which is further divided into sub-segments. In this context, it may be mentioned that due to the country’s hot climate, consumers prefer gum and jellies over chocolate, particularly in the summer months. Gum is the most consumed confectionery in the country.

Evolution in Market Positioning As the confectionery market in India matures, we can expect to see not only more innovative products in this segment, but also new ways of marketing a given product. Take the case of chocolate products in India, whose consumer profile has undergone marked shift over the last two decades.

Over the decades, the market positioning and consumer profile of chocolate products have undergone significant changes in India. In its initial days in India, chocolate products were occasional indulgences for children. This bland market positioning addressed the market for chocolate products for several decades.

From there chocolate products graduated to occasional luxuries for urban Indians of all age groups. This transition took place about two decades ago. A Cadbury Dairy Milk advertisement of the 90s titled Kuch Khas Hai Zindagi Mein must be mentioned i n t h i s co n t ex t . Th e a d ve rt i s e m e n t addressed to bridge the generation barrier in chocolate consumption in India. This advertisement was run under the ‘Real

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India’s growing appetite for chocolate

Source: Mintel (Data indicates vol. sales. 2016 figure is an estimate) Taste of Life’ campaign by Cadbury India, which helped position Cadbury Dairy Milk as the chocolate that awakened the little child in every grown up.

In the next phase, chocolate products in urban India began to make their presence felt in as gift items. This trend began developing during 2004-05 onwards.

Nowadays, using chocolates as gift items during festivities is fast graduating from a happening trend to a mainstream co nve nt i o n a m o n g u p p e r a n d u p p e r middle class urban India, and given the present socio-economic dynamics, this fast approaching convention is only expected to percolate to middle-middle class urban India too, in the near future.

Cadbury has played an important role in positioning chocolates as gift items during festivities. Cadbury Celebrations debuted on the Indian festival stage in 1997, serving up a tantalizing mix of chocolates in all shapes, sizes, flavours and packages, and facilitated to position chocolate as a replacement to the traditional mithai.

Cadbury Celebrations also came up with a new format for chocolate — chocolate laddoos. Chocolate products are now also being used as corporate gift items.

The role of chocolate products in India is expected t o g o t h ro u g h a n ot h e r transformation during the recent years. At least one chocolate brand is now also being positioned as energy booster, and another as a means of satiating hunger.

An advertisement of Perk projects the product as an energy booster while Mars’s Snickers is being projected as a snack that can satiate pangs of hunger. Another of the emerging trends in the country includes a growing interest towards dark and sugarless chocolates, which is influenced by the growing health consciousness in urban India.

New Products, New Trends The Indian confectionery industry is witnessing product innovations too. For instance, the Central Arecanut and Cocoa Marketing & Processing Cooperative (Campco) Ltd. has introduced a diabeticfriendly chocolate containing sugar made from sap of coconut palm, also known as Neera (in India) or palm nectar. The neera-based chocolates have low glycaemic index making them suitable for consumption by even those who have high levels of sugar. The chocolate is developed using a technology conceived by the Central

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bakery revie w basket with the launch of Alpenliebe Spicey 1, (spicy chilli and sweet mango in one tangy candy). Nestle India Ltd. has also recently re-launched its white chocolate brand Milkybar, first introduced in 1992, with lower sugar and higher milk content. It has also launched chocolate brand Alpino, targeted at older consumers in metro cities.

Cadbury introduced 5Star Chomp in mid 2014, offering consumers a combination of chocolate, caramel and nougat along with the crunchiness of peanuts. Siddhartha Mukherjee, then the Category Director – Chocolate and Media, Cadbury India, claimed that the company saw this as a marketing opportunity for expanding the repertoire of Cadbury 5Star.

Apart from additions by existing players, the category has seen new entrees like Schogetten, a leading German chocolate brand from Ludwig Schokolade GmbH & Co. KG. Schogetten comes in portioned chocolate bar format in 14 flavours.

Recently, the Food Safety and Standards Authority of India on May 2017 allowed addition of vegetable fats to a maximum 5 percent of the finished chocolate products.

Plantation Crops Research Institute (CPCRI).

Cost-wise, however, they are twice as expensive as the normal chocolates.

One of the major changes that have been witnessed in the Indian confectionery industry is the trend towards sugar-free, healthy products and manufacturers are launching innovative products in this segment. The market is seeing cereal bars being introduced, which are currently amongst the fastest growing category in the Indian confectionery market.

W i t h y o u n g c o n s u m e rs l o o k i n g for innovative formats and flavours in confectionery, manufacturers operating in India in the field of confectionery business are encouraged to diversify their product range.

Dabur, for instance, extended its popular digestive brand Hajmola (a popular digestive in tablet and candy format), and reinstated its presence in the pure confectionery segment with the launch of the Natkhat Amrud variant and Hajmola Chuzkara (a semi-liquid sweet and sour candy).

Some years ago, Perfetti Van Melle, one of the leading confectionery players in the country, did enhance its Alpenliebe’s brand

Vegetable fat is extensively used by chocolate makers in Europe, and this step is expected to give an impetus to chocolate production in India and also encourage the introduction of more foreign players in the Indian chocolate market, in the near future.

The Sweet Future Overall, the Indian confectionery market i s g o i n g t h ro u g h fas t c h a n g es , a n d the industry is benefitting from higher consumer spending which is being fostered by the increased disposable incomes and changing lifestyles of middle class urban India. Introduction of new products with innovative flavours & healthy ingredients, increase in gifting trend, and growth in retail market are further expected to drive the demand for confectioneries in India, in the near future.

We can say that the present day confectionery market in India is not only sweet, it is also hot and happening. And the market is ready for innovations. It is the opportune time for existing and new entrepreneurs to infuse more investments and initiatives in the industry. n

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Gauging the Indian Snacks Market

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otato chips and popcorn, nachos and nuts. What do these food products have in common?

Not their origin, flavour, palate or cuisine, but the fact that all of these food products are regularly consumed as snacks.

A snack is smaller than a regular meal, generally eaten between meals.

This definition of a snack indicates how broad a category it is. There are no official prescribed snacking meal times and snacks come in vast varieties, in both sweet and savoury options, in terms of both food &

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By KS Narayanan beverage; and also as a combination of both food & beverage, and as well as a combination of both savoury and sweet.

Snacks come in different forms, to be consumed at home or on the go.

Today, there are over than 1000 types of snacks that are available in the Indian market. India’s thriving snacking culture of present day has a rich legacy, which can be traced to our culinary traditions, which flowed from the ancient ages.

Growing Snacking Culture With the customary meal timings in India

being 12 -2 pm for lunch and 8-10 pm for dinner, it resulted in a gap of approximately 7-8 hours between the two main meals of the day. The average human body needs to be nourished after around every 3-4 hours and thus the evolution of the 4pm snack time or ‘tiffin time’ came to be.

The way the snacks market has grown in India, significantly differs from its western counterparts.

While no reliable estimate of the snack food market in India exists, the Euromonitor figure of branded packaged snacks market in India is Rs. 22,131 crore.

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The unorganised snack market in India is much bigger than the organised Indian snack market. An estimated 20 percent of the overall food market in India happens to be led by snack food that is extremely high when compared to other nations.

Namkeens, the traditional Indian snack, has highest share even in the branded packaged snack segment of India.

What works in India’s snacks market?

One thing for sure is that the consumers in India demand superior taste from the snacks they consume. If the taste factor is compromised, little are the chances of the snack being a success in the Indian market. What we Indians prefer is the burst of flavours in every bite; a certain robustness and aroma in flavours (not necessarily spicy), multitude of textures and contrasting colours.

What are the reasons behind the growth of the snacking culture in India during the recent years? The increasing urbanisation, increase in the number of double income households, and the rising ‘time poverty’ in urban India during the recent years have resulted in changing consumption patterns

in India, especially in the food category.

This has in turn fuelled the demand for convenience food products in urban India.

At the same time, the spurt in disposable incomes during the last two decades has resulted in the increased exploration of the various snack options available in the Indian market, whether they be traditional or western.

Co n s u m e rs a re seen moving up from unbranded to branded snacks, given the heightened concerns fo r q u a l i t y a n d t h e g re ate r ava i l a b i l i ty of branded options in the Indian snacks market.

Branded snacks are also fast penetrating the semi-urban and rural India. These markets have been traditionally dominated by unbranded or homemade products.

This has resulted in branded snacks b e co m i n g a n a l l - t i m e fo o d fo r t h e munching needs of a section of consumers

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in India. Today snacking in India is not just for children or youth. Snacking between meals is a habitual occurrence in the day-to-day lives of huge numbers of Indian consumers. Snacks in India no longer cater to a single consumer segment, but instead have a diverse consumer appeal and are increasingly being consumed across different age groups.

In the backdrop of this scenario, the snacks market in India has witnessed a high growth trajectory and various new players are foraying into the market while the existing ones are expanding to cash in on the market’s growth potential.

The Opportunity Areas In the Indian snacks market, the biggest opportunity, it seems, lies in converting the local, regional unbranded snacks of the country into branded, packaged form with infusion of some upgraded ingredients, which will facilitate their availability pan-India.

While consumers are upgrading to

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branded snacks products, the unbranded snacks market in India still remains awesomely huge in size. There are still hundreds of traditional snack categories for which branded options do not exist in India, which present a huge market opportunity for entrepreneurs.

This is especially true in the context of another growing trend in the traditional snacks segment in the country. Though our palates may change every 200 km and regional preferences are strong, there has been an increasing democratisation of snacking preferences in India during the recent years, and m a n y h i t h e rt o re g i o n a l snack items have found nationwide acceptance e.g. banana chips.

Adopting the western flavours to Indian taste buds can also give a f i l l i p to I n d i a ’ s s n a c ks market. This concept can be run across various snacking products like chips, extruded snacks, biscuits, namkeens, etc. with likelihood of garnering impressive results.

Using Indian millets like bajra, jowar, ragi, rajgira in snacking can also be a lucrative avenue to explore in the Indian snacks market. We don’t need to go after the expensive Quinoas of the world but have a treasure-trove back home. The usage of Indian millets into our snacking options can enhance the taste, health quotient and sustainability factor in our snacks.

Rising health consciousness, and the increasing incidence of lifestyle diseases in urban India owing to sedentary lifestyles and the legacy of our faulty eating habits have resulted in increased demand for ‘healthy’ snacks in India. This is one of the mega trends sweeping the world and thanks to the proliferation of Internet and

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international exposure, India is certainly going to leapfrog in this area.

However, healthy food means different things to different individuals. For some it means low sugar, for some others it means sodium in moderation; for some it means low fat and high fibre, for some it is gluten-free. When you get a combination of all the above, it is possibly inedible or is a medicine! So having all the healthy attributes in a snack can often be an unfeasible market proposition.

Essentially what our consumers are looking for is a guilt assuaging snack.

For example, it could be a buttery croissant, but when coated with lots of nuts, seeds and multiple grains, it makes one feel healthy.

The trend t o w a rd s h e a l t h y snacking is only expected to increase i n t h e f u t u re I n d i a and presents lucrative o p p o r t u n i t i e s fo r b ot h existing as well as new players in the snacking segment. Overall, we can say that marketers in the Indian snacks segment need to brace up for this opportunity. The challenge will however be to achieve the right balance of taste, health, and price in the snacking options.

Nuts and popcorns present another impressive market opportunity in the Indian snacking segment, which needs to be vigorously explored. These two products are sweeping across the supermarket aisles in developed markets as the fastest growing snack food products.

The trend has every likelihood to spread to the Indian market. Nuts and popcorns made available with a plethora of Indian flavours could potentially unlock a mega opportunity for branded snack food players

operating in India to cash in.

Another impressive market opportunity in the hugely diversified Indian snacks segment lies in baked snacks. Biscuits and its baked counterparts have always had a sweet corner in the Indian shopping basket.

Double-digit growth over the last decade, innovation in packaging formats with a major plank on affordability and the usage of healthier ingredients has led to mass proliferation of this category in the postmodern Indian market. Now with intelligent combination of flavours, spice blends and ingredients, marketers can garner lucrative returns in this area.

Snack kits form yet another strong e m e rg i n g a re a . W h o d o es n ot h ave cherished memories of the roadside chaatwala, street snacks, snack dishes served in marriage functions, events, festivals and so on. Now all of these presented in the form of a kit, hygienically packed with a combination of flavours, dressings and sauces, can bring back a flood of warm memories.

The bhel puri kit, the pani puri kit are just the beginning. Many more traditional snack dishes could be presented through user-friendly kits.

Summing Up Succinctly, over the past few years, the snacks market in the country has witnessed a slew of activities, which include the emergence of new players, the expansion of snacks portfolio through continuous product innovations, aggressive marketing campaigns to establish consumer connect, shift in consumption with increasing demand for convenience, etc.

Going forward, the prospects for the branded snacks market in India remain bright. However, players will need to focus continually on product innovation to combat competition, both from within their category of operations (branded as well as unbranded) as well as from other categories.

The writer is the former MD of McCain India and has worked 25 years in the food & beverage industry in various roles. Contact him at: ksnaraya@ gmail.com

Oct-Nov ’17

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Cool Cafes and Tea Lounges

By Swarnendu Biswas

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ea and coffee are not only two of the widely popular beverages in India, but they are often integral part of our friendly, social and business interactions. India’s association with tea is a long one. The consumption of tea in India was first documented in the Ramayana, though the country began experiencing commercial tea cultivation only during the British colonial rule, in the first half of the nineteenth century.

During early 1820s, the British East India Company commenced large scale tea cultivation in the state of Assam.

However, in the colonial era, tea drinking didn’t assume to be a nationwide habit. In India, tea garnered widespread nationwide popularity as a recreational drink during 1950s, in which the advertising campaign by the India Tea Board played an important role. Assam accounts for more than 50 percent of the country’s tea production.

Brewing a Success Story Tea is not only the most popular beverage in India but its production in India has been showing steady increase over the years. India recorded total tea production of 1233.14 million kg during the financial year 2015-16. As compared to 2014-15 figures, the total tea production in the country registered an increase of 35.96 million kg during 2015-16.

According to Tea Board India, teas in India achieved another milestone during t h e f i n a n c i a l ye a r 2 01 5 - 1 6 w h e n i t registered export figures of 232.92 million kg valued at Rs. 4493.10 crore, breaching the 230 million kg mark after 35 years.

According to the statistics of Tea Board India, we can find that the tea production

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in India increased from 1095 million kg in 2011-12 to 1233.14 million kg in 2015-16.

Today India is the world’s second largest producer and second largest consumer of tea, which is consumed by 85 percent of the Indian households.

According to Tea Board India, during 2016-17, the production of tea in India was 1250.49 million kg, which is the highest production of tea during a fiscal, in the Indian tea industry.

The per capita tea consumption in the country is approximately 650 gm and the tea consumption in India is increasing at an annual rate of 3 percent. Thus we can see that the popularity of tea is not only high in India, but it is also increasing.

Coffee Gaining Ground Coffee growing was introduced in the country by an Indian Muslim saint named

Baba Budan, who, while returning from a pilgrimage to Mecca, smuggled seven coffee beans from Yemen to Mysore by tying them around his waist. It was illegal to take out green coffee seed out of Arabia and thus the precaution. The saint planted them on the Chandragiri Hills which is now renamed as Baba Budan Giri, which is located in the Chikkamagaluru district of Karnataka.

India has been experiencing systematic coffee cultivation since the latter half of the 17th century, that is soon after Baba Budan’s planting of the coffee beans, but till about two decades ago, the popularity of coffee in the country was largely confined to South India.

Coffee production in India is mostly concentrated in the states of Karnataka, Kerala and Tamil Nadu. These states account for almost 97 percent of India’s annual coffee production.

Though commercial cultivation of coffee in India began earlier than that of tea, and though coffee’s popularity in India has increased significantly across north India over the recent years, and per capita coffee consumption in India has increased by 40 percent over the last decade, but still coffee’s penetration among the psyche of Indians is nowhere as prevalent as that of tea.

India still exports close to 70 percent of its coffee production and nearly two-thirds of people in India still do not drink coffee.

This needs to change and café coffees mushrooming across the country can usher in that change. Compared to that, 80 percent of the tea produced in India is consumed within the country itself .

It doesn’t deserve a mention that both tea and coffee have and can have important

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bakery revie w roles in bakery cafes. They can act as apt supplements to the baked goodies for the guests who would want to eat out at those outlets along with hot beverages.

Tea with Style We can see that a lot has evolved over the last two decades, as far as middle class urban India’s tea and coffee drinking habits go. We have graduated from teas at familiar roadside kiosks in kulhads to sleek tea lounges and cha bars, and from filter coffees at homes to coffee houses infused with intellectual atmosphere to cosy café cafes infused with the ambience of casual chatter of the young and the young at heart.

The sleek tea lounges and coffee cafes in urban India are also contributing towards the trend of making drinking tea and coffee a lifestyle statement. These trends have also increased the potential of experimentation and innovation in readyto-drink coffees and teas in India, for the retail consumer. One can also infer that the growth of coffee café culture in urban India has a huge potential to raise per capita coffee consumption in the country.

One of the reasons for the popularity of tea lounges and coffee cafes in postmodern urban India could be attributed to the significant rise in disposable incomes, in select but sizeable pockets of urban Indian society, during the last two decades. The other reasons are the growing influences of globalisation on Indians’ F&B habits, and also the hugely lopsided demographics of India; in favour of the young population.

As far as tea lounges and cha bars go, Chaayos, Cha Bar and Tea Trails are some of the important players in this direction.

Cha Bar can be credited with ushering the concept of tea lounge or tea bar in India.

Chayyos was born in November 2012.

The chain presently has presence in Mumbai, Delhi, Noida and Gurgaon. They serve a wonderful variety of teas which include Gur Wali Chai, Shahi Chai, Pahadi Chai, Kulhad Chai , Peach Iced Tea, Honey G i n g e r Le m o n Te a , Le m o n I ce d Te a , Pineapple Strawberry Iced Tea, Aaam Panna Iced Tea among others, along with a tempting repertoire of snacks and shakes.

But probably the credit of making tea a lifestyle drink in the Indian context goes to

Cha Bar of Appejay Surrendra Group. The maiden outlet of Cha Bar created a rage in Kolkata, in the year 2000. Cha Bar is the brainchild of the enterprising entrepreneur Priti Paul. Backed by generations of Apeejay Surrendra group’s experience in tea plantation business, Cha Bar was created as an integral part of the more than 90 year-old iconic Oxford Bookstore in Park Street, Kolkata.

At Cha Bar the customers simply love the experience of being able to browse books at leisure, over a cup of tea. The experience can be enhanced with a wide selection of appetising snacks.

Today, Cha Bar offers the amalgamation of te a d r i n k i n g a n d b o o k b rows i n g ex p e r i e n ce at Ox fo rd B o o ks to res i n Bhubaneswar, Kolkata, Mumbai and New Delhi. Cha Bar has an amazingly wide range of teas. The teas on offer at Cha Bar include the flowering teas, organic teas, herbal teas, diet teas, fruit teas… the experience flows to an exclusive range of Darjeeling, Nilgiri, Sikkim teas, complimented by the best in Arabic, Chinese, Japanese, Moroccan, Russian, Sri Lankan, South African and Thai teas.

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Tea Trails, a venture of Zone8 Tea World Pvt. Ltd. was founded in 2012. The chain now has company-owned outlets and a robust franchise network of 30 stores, in 10 cities in India. According to the company’s website, it serves gourmet teas from around the world and has teas ranging from hot to cold and everyday to extravagant, paired with great food.

Tea Trails has a wide variety of teas on offer which include black teas, white tea, green teas, specialty teas, oolong teas, bubble teas, iced teas, iced green teas among others. Strawberry Chai, Cranberry Iced Tea, Mango Bubble Tea, Argentinian Mate, Seasonal Fruit Pearl Tea are only some of the uncommon varieties of teas on offer at Tea Trails.

The Coffee Café Culture If tea consumption in India is fast getting the hues of fashionable and exotic, can our coffee café culture be far behind?

A c c o rd i n g t o Te c h S c i R e s e a rc h report titled India Coffee Shops / Cafés Market Forecast, Consumer Survey and Opportunities, 2021, coffee shops / cafés market in India was projected to grow at a CAGR of over 11 percent during 2016-2021, on account of the growing coffee culture among young popul at ion, incre as ing urbanisation, rising disposable income levels and changing eating and drinking preferences of consumers. Changing work patterns of business executives is also driving demand for such coffee shops / cafés, as these outlets offer services such as free Wi-Fi, entertainment zones, etc., the report noted. The report was published in January 2016.

The reflection of impressive growth in coffee culture in India is amply manifested through the ongoing growth story of Tata Starbucks. Tata Starbucks, the 50/50 joint venture between Starbucks Coffee Company (Nasdaq: SBUX) and Tata Global Beverages (TGB), celebrated the opening of its 100th store, which is located in Mumbai.

Starbucks entered India’s promising coffee café market only in 2012. Tata Starbucks has plans to open three more stores in Kolkata, in early 2018.

The Bengaluru-based Café Coffee Day also has an impressive growth story to share. The chain opened its first café in 1996 at Brigade Road in Bangalore and

by Feb 2017 it had 1654outlets within the ambit of its brand.

According to a joint report by NRAI

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bakery revie w and Technopak, the size of the café chain market in India was estimated to be Rs. 1,805 crore in 2016, and it was expected to grow at a CAGR of 10 percent, to reach Rs. 2905 crore by 2021.

There are many other prominent players like Costa Coffee and Dunkin’ Donuts crowding the coffee café or bakery café segment in India. However, though the market for coffee cafes and bakery cafes has huge untapped potential, especially in tier-II and tier-III cities of India, there are not uncommon incidents of loss making outlets too. The coffee café chain market in India not only has impressive growth potential but also is plagued with the threat of losses.

Dunkin Donuts had closed 22 outlets during January-June 2017 and added only four. Till 26th October 2017, there were 50 restaurants in India within the brand of Dunkin’ Donuts , whereas in June 2016, the number of such outlets were 77. In fact, Café Coffee Day, Barista and Costa Coffee had all shut some of their stores during 2016- March 2017. All there chains were saddled with loss making stores during this period.

So coffee café and bakery café chain players operating in India should be poised for profits but at the same time beware of the pitfalls of operating this business in the country, which can lead to their outlets’ eventual closure.

Need to Reposition In order to earn sustained profitability, the café chains also need to re-position themselves slightly. Presently, there is a general perception among many Indian people that cafes are primarily places for socialising and/or for holding business meetings, and not as places to have great food and beverages to satiate one’s hunger.

This perception is an impediment to the profitability of the cafes, for this p e rce pt i o n ca n ( a n d m o s t p ro b a b l y does) lead to smaller billings for coffee cafes and bakery cafes, in comparison to quick-service restaurants, on an average.

This consumer perception needs to be changed by the coffee café and bakery café chains operating in India, and in this context, both media and advertising can play crucial roles.

Steep rental is another serious problem for coffee café chains operating in India as there is an underlying assumption here

that coffee cafes and bakery cafes need to operate in prime locations. Coffee café chains struggling with high rentals had been common features of our food service industry in the recent past, and most probably things have not changed substantially in this direction. Rentals account for 15-25 percent cost of running a coffee café chain in India.

It is because in India, despite their mushrooming across urban India during the recent years, the coffee cafes and bakery cafes still have a sophisticated and up market connotation associated with them. Rentals comprise a major chunk of operating costs for coffee chains in the country, which challenges their profitability.

This can be countered to a greater extent if the coffee cafe and bakery café chains operating in India channelise their expansion more towards the tier-II and tier-III cities and less on the metros than they are doing at present, as rentals can often be and usually is prohibitive in the prime locations across metro cities of India.

At the same time, these chains should open more cafes in the middle class commercial localities of the Indian cities, where the rent is comparatively affordable.

Succinctly, the coffee café and bakery café chains operating in the country should also focus beyond the premium locations of the cities/towns to keep their operating costs in check. Making their coffees and snacks more affordable is also a viable option to stay afloat.

Th e m a r ket fo r te a l o u n g e s a n d coffee cafes seems promising in postmodern urban India but in order to keep up the momentum the players in this segment would not only have to offer an amalgamation of Indian and exotic dishes, which they are already doing now, but they should also focus more on the local flavours. For example, a cha bar operating in Kolkata could have burger with fish as its fillings or pizza with prawn toppings on its menu, and similarly a coffee café outlet operating in Chennai could have pizza with toppings of idli morsels or can serve a complementary idli with burger.

One of the impacts of the expected growth of tea lounges and coffee cafes in urban India could be the rising popularity of bakery and confectionery products as they often complement the beverages at these outlets. This in turn could give an impetus to the Indian bakery and confectionery industry, in the near future. n

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Doughnuts

Poised for a Sweet Future

By Jyotismita Shama So at a time when Dunkin’ Donuts is reducing the number of its stores in India, its less fierce competitors, who seemed to have been keeping a low profile in their Indian operations all these years, appear to think that the time is now just ripe to expand their reach and reap benefits from their sweet offerings.

Market Potential

T

he journey of multinational doughnut chains in India so far has been anything but remarkable. This can be deduced both from the number of such chains and the scale of their operations. Compared to the number of burger and pizza chains that have entered the Indian market and the rate at which they are expanding, the numbers of notable doughnut chains are quite few and far between.

From McDonald’s, KFC, Subway, Pizza Hut to Domino’s Pizza, Burger King and Johnny Rockets, the list of burger and pizza chains is already long and growing in India, which is not exactly the case with doughnut chains. And to understand the scale of their operations, take, for example, the case of American chain Dunkin’ Donuts, one of the major players in India’s nascent doughnut domain.

Jubilant FoodWorks Limited, the company which has exclusive rights for developing and operating Dunkin’ Donuts restaurants for India, declared that there were 50 Dunkin’ Donuts restaurants across 12 cities in India as of 26th October 2017. Barely a year and a half earlier, as of 28th May 2016, there were 74 Dunkin’ Donuts restaurants across 24 cities in India. So, far from increasing, the presence of Dunkin’ Donuts restaurants

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in India is, in fact, going down. The company said some restaurants were closed to cut losses.

The expansion of other doughnut chains in India is also far from aggressive. While Dunkin’ Donuts was expanding at somewhat feverish pace till the first few months of 2016, the Singapore-based Mad over Donuts (MOD), which entered India in 2008 – the first donut brand to enter India – has kept a slow but steady pace in its expansion drive.

On an average, it has added just six stores over the years. But it plans to expand into 15 more cities over the next five years, according to a report in ET BrandEquity of The Economic Times.

American chain Krispy Kreme, brought in India by master franchisee Citymax Hotels, the hospitality division of Dubai-based retail giant Landmark Group, is also on an expansion mode. Although it currently has just 25 outlets in India, The Hindu Business Line quoted Citymax President Vishal Kapur as saying that they were planning to have 80-100 outlets in the country, in the next four years. At present, Krispy Kreme stores are located in Bengaluru, Chennai and Mumbai. Krispy Kreme entered India in early 2013, less than a year after Dunkin’ Donuts opened its first outlet in India.

However, the fact that Dunkin’ Donuts has cut down on the number of its restaurants should not give the impression that the doughnut market in India is too damp. The company made it clear that closure of its restaurants at some places was a strategic move to cut losses. It does not mean it will not open new restaurants where it sees potential of doing well. There is, of course, no denying the fact that more and more Indian consumers are becoming health-conscious because of the increasing incidences of obesity, diabetes and lifestyle-related ailments in urban India.

But at the same time, the indulgence market is also thriving. And Indians are known for their sweet tooth. The fact that industry pioneer MOD, which entered the Indian market about four years earlier than Dunkin’ Donuts and Krispy Kreme, is now at the cusp of a major expansion drive should speak volume about the market potential of sweet bakery items in India. What is now more than clear is that doughnut is a well-recognised and established bakery segment in India. After all, who can resist the temptation of a hot doughnut that readies itself to melt in the mouth?

The establishment of doughnut as a new bakery category in the country also opens the door to other small-to-medium bakery establishments, along with the big ones, to cash in on the new trend and come up with their own range of doughnuts which can go well with a cup of coffee at breakfast and can also serve as India’s favourite desserts when topped with generous loads of chocolates and jellies.

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bakery revie w In the backdrop of the growing snacking and indulgence culture in urban India, and with the growing tendency among a section of upwardly mobile young urban Indians to experiment with new types of food & beverages, one can say that though the market of doughnuts has not grown stupendously in India till date, but it has a good potential to enjoy a sweet growth in the near future. In fact, one can infer that the market for doughnuts in India is now ripe for leaping into the road of impressive growth

Innovation and Quality The leading doughnut chains in India offer quite a lot of varieties. They are no longer restricted to their sweet avatars. Krispy Kreme recently introduced their savoury range of doughnuts and Dunkin’ Donuts also wants to introduce India-centric offerings in this category. And these products are not targeted at adults alone.

Dunkin’ Donuts also brought out a range of doughnuts keeping in mind the tastes and preferences of kids. It believes that with evolving lifestyles and parenting methods, the tastes and habits of kids have evolved over time, too. Additionally, with the influx

of the mall and weekend outing culture, kids are now more exposed to eating out.

Moreover, they also possess the decision making power when it comes to eating out across occasions.

Th e ‘ D es i g n e d i n I n d i a , fo r I n d i a ’ DunkyDoos range of donuts from Dunkin’ was an attempt to give parents one great way to connect with their little ones over food in a fun and playful manner. It also

addressed a business opportunity of creating additional occasions for purchase – arising out of the growth of this consumer segment.

Doughnuts go well with a cup of coffee, tea, or a glass of shake as well. Naturally, both Krispy Kreme and MOD offer a range of beverages, along with their wide varieties of doughnuts. But Dunkin’ Donuts has gone a step further as it has positioned itself in India as a food cafe, occupying the sweet spot between cafes and quick service restaurants. Known for a signature menu consisting of the popular Death by Chocolate Donut, Alive by Chocolate, Breakup Party Eclair, Big Joy Burger, Naughty Lucy Burger, Too Much Burgers range, Wicked Wraps, Dunkaccinos, Bangalore Startup Coffee and many more, Dunkin’ Donuts said it would continue to innovate in the doughnut space.

But whatever be the innovation, the selling point of doughnuts in India would continue to be their quality. For discerning consumers do know that eating doughnuts would not make them any healthier. And it is only natural that when someone takes the plunge in the ocean of indulgence, they would expect maximum satisfaction out of it. n

Narsariya

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From our distribution office in Delhi, we are setting new standards in customer service. We value each order – whether large or small – and ensure that our products exceed customer expectations and meet their needs on a timely basis.

We are committed to servicing our clients not only through our comprehensive range of high-quality kitchenware and tableware, but also through competitive edge in costs.

We have surely and steadily added to our nationwide coverage through our exciting range of products, matched by an equally efficient customer service. Our efforts to go the extra mile have earned us an outstanding reputation amongst our clients.

We always keep our customer needs in mind as well as the expectations of the end-users to oprtimize our product range, design and service. A focus on market research is integral to our activities to keep pace with the times and achieve excellence.

Metinox India sales@metinoxindia.com

in international markets. It owes to the imaginative designs and superior quality of products. Servewell is committed to deliver superior products to consumers. The company every year launches over 500-1000 new styles to improve its product portfolio. From fine-looking and durable dinnerware, trays, coordinates to special character merchandise that appeal greatly to the kids, they have wide range to offer. Spanning over two decades, by bringing better products, brand Servewell, has created a large base of loyal clients and has become a name to reckon with. In the future, like always Servewell will continue to fashion innovative shapes and designs and retain the faith of HoReCa business owners.

Servewell sales@servewell.co.in

Impressive Range of Ready-to-cook Bakery Products SAN GIORGIO SpA has been producing readyto-cook baking goods for over 30 years in Italy and abroad. The company is known for its wide range and high quality of products, which cover the customers’ needs from breakfast to lunch, to dinner. The company’s products can be found in coffee shops, delicatessens, specialty food retailers, hotels and restaurants, both in Italy and abroad.

SAN GIORGIO SpA’s products are sold in bulk packaging (in thermo sealed clear plastic food bag in box for food service sector, in-store bakeries, etc).

SAN GIORGIO SpA’s fried pastries have three basic characteristics.

They are always soft, they are never greasy and they are delicious!

A very wide range is ready to amaze you. Moreover, they do not require any cooking but only have to be taken out of the freezer in time to be savoured. The blister packing technique of its products makes it possible to control both the preservation phase as well as the thawing phase, creating the perfect environment for getting the

most from the SAN GIORGIO SpA product.

SAN GIORGIO SpA has just launched a new catalogue to showcase its range of products available in 2017. It ranges from premium croissants to frozen vegan croissants, pastries, cakes, donuts, biscuits and savoury items. Five cereal curved croissant with orange jam and wheat germ; Vegan curved croissant apricot jam Morgano; Vegan Fagotto ancient cereals and red fruits jam Morgano are some of the many products on offer by the company.

The sweet collection is split into four processing methods to give caterers a choice – from ready-risen to ready-to-rise ready-to cook puff pastry and pre-cooked shortbread that simply needs defrosting and heating. Here it deserves a mention that SAN GIORGIO SpA exhibited successfully at the last edition of SIGEP - A.B. Tech Expo 2017.

SAN GIORGIO SpA gaetanoadinolfi@libero.it

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

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

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Oct-Nov ’17

Hotels & Institutions Reach 40,000 Buyers in Hotels, Restaurants, Bakeries, Catering In 417 cities pan-India 2018 will once again see new glossy-look updated and more comprehensive 17th edition of 'Hotel & Institutions Buyers' Guide' with over 10,000 copies being printed, referred by more than 40,000 readers, will be distributed 'Free of Cost' to our ‘Qualified Readership Database’.

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THE REACH The Guide is targeted at Owners, Directors, CEO’s, Vice-Presidents, Corporate Heads (Chains), Project Managers, Facility Planners, General Managers, F&B Managers, Chefs, Housekeepers, Engineers, Purchase / Material Managers, Consultants and Property Developers, the key people seeking information.

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Advertiser’s Inde x Company

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aCADEMY OF PASTRY ARTS INDIA

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SATELLITE PLASTIC INDUSTRIES

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madhav enterprises

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stec hotelware

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frigorifico allana private ltd.

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tropilite foods pvt. ltd.

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hotelex shanghai

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veeba foods fiC

inmax foods pvt. ltd.

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WINDSOR CHOCOLATE

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INSTITUTE OF BAKERY & PASTRY

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I NTE R V I E W

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Committed to Quality

By Sharmila Chand

Amol Thorat has been working at DoubleTree by Hilton PuneChinchwad as a Chef de Partie for the past two years. He has been working in the hotel industry for the past six years.

He has worked with brands/hotels such as JW Marriott, Park Hyatt Goa Resort & Spa and Holiday Inn Pune Hinjewadi, to name a few.

At DoubleTree by Hilton Pune-Chinchwad, he is running the bakery kitchen. His strength lies in his exceptional skills in chocolate making. The excerpts of the interview follow: What is/are the current trend/s in the Indian bakery industry?

The latest trend that I have come across in the Indian bakery industry is that nowadays people are calorie conscious and keep a check on their sugar consumption. Bakery Chefs are now trying to create desserts that are in-line with the customers’ requirements.

The low calorie desserts are in demand with the customers in today’s time.

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

I have been interested in the bakery industry ever since I began my education in hotel management. Since my college days, I have been very passionate about desserts and their recipes; I was collecting recipes and studying about the history of desserts.

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

There have been so many Chefs who have inspired me. Here are a few of them - Chef Vikas Bagul, Chef Christophe Michalak and the renowned Pastry Chef, Antonio Bachour.

What are your hot selling bakery items?

The two hottest selling bakery items in our

44

repertoire would be our classic Red Velvet Cake and our Espresso Frozen Bomb.

What about the health quotient?

How do you take care of that aspect?

With so many customers being health conscious, we offer a variety of healthy options including sugar-free desserts, dairyfree desserts, gluten-free bread and desserts.

What is your favorite tool and why it is so?

My favourite tool is my paring knife; I cannot function without this tool in my daily operations.

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

A Bakery Chef faces multiple challenges in his/her day to day job. Few of the issues include spoilage of imported ingredients from time to time, difficulty in acquiring a large quantity of imported ingredients from local vendors and lastly a fluctuating demand for bakery products.

What do you like about your job?

What I like about my job is that I am learning something new almost every minute of every day in this job.

What you don’t like about your job?

The one thing that I would say that I dislike about my job are last minute orders. Being a perfectionist, I would like to ensure that quality products are being delivered to guests and to do so we require a stipulated period of time to deliver a high quality product.

What is your strength as a Bakery Chef?

I would say that my strongest professional attribute is being able to work well with the team

What is your working philosophy?

I always believe in team work and in ensuring that I maintain the quality of the products that are being delivered to our guests.

What are you passionate about besides baking?

Apart from baking, I enjoy reading about other Chefs and their success stories.

How do you like to de-stress?

I unwind by listening to music.

Lastly, what is your mantra for success?

Whatever you are doing, do it from your heart. n

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