Bakery Review (Aug - Sept 13) - The Magazine for Bakery & Confectionery Professionals. by Bakery Review

Aug-Sept ’13

E D I T O R I A L

Publisher cum Editor

Rajneesh Sharma

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Associate Editor

Swarnendu Biswas Resident Editor

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

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E-mail: hammerpublishers@vsnl.net © 2013 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26 Rajindra Place, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd. 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.

One of the important facets of India’s growing snacking culture is the rising popularity of branded namkeens in the recent times. In fact, branded namkeens can be regarded as one of the fastest growing sub-segments in the packaged food segment of India. This is a classic case of merging of modern lifestyles with traditional Indian tastes that is one of the distinctive features of post-modern India. The popularity of snacks in urban India in the recent years can be attributed to the busy lifestyles and nuclearisation of families, where snacks many a time double up as meal as a result of paucity of time. And the rising popularity of branded namkeens, which is a crucial part of the snacks segment in India, does reflect upon the fact that modern lifestyles cannot erode the influence of traditional Indian tastes from our collective palate. The growth of the branded namkeens can also be attributed to the growing health consciousness in the urban Indian society, which is inducing many consumers of namkeens to upgrade from loose unbranded namkeens in shops to branded namkeens offered by reputed manufacturers. The popularity of branded namkeens in India can be creatively exploited by the bakery industry or retail coffee café chains to spice up their offerings of burgers, patties or muffins, etc. by presenting Indian namkeens as side dishes to their baked creations. I am sure guests visiting their outlets would love this welcome diversion of amalgamation of global and local tastes. The Indian bakery industry should also collectively take note of the trend of baked and roasted namkeens, which are the result of growing wave of health consciousness pervading through middle class and upwardly mobile urban India. In our Cover Story for this issue, we have attempted to explore the popularity of namkeens, the growth of the namkeen industry, and the emerging trend of healthy namkeens. The dairy industry in India, despite its myriad impediments, has great potential to enhance its exports, provided it manages to tap the Indian diaspora, the huge numbers of Indian restaurants in foreign countries, and the overseas travelling Indians in a much more proactive and creative manner. At the same time, we need to enhance our quality and productivity of dairy yields substantially. We have attempted to examine these issues in our Business Story. Our Feature section also deals exhaustively with the dairy industry of India, and presents its growth prospects and challenges before the readers. Besides whole grain, multigrain, masala and garlic breads, bread is coming up in many other innovative avatars, which include breads spruced with fruits and vegetables among others. They are changing the face of bread in India, and eventually may influence the entire Indian bakery industry. Our short piece on breads for the Focus section gives some glimpses on assorted gourmet breads being offered in many of the five-star hotel’s bakeries and other high-end stand-alone or chain bakeries. The feature on burger traces through its German genesis, and its misty origins, and also looks into the Indianisation of burgers. In between, brief notes on White Castle and McDonald’s, without whom burger would not have reached its present popularity, contribute towards making the piece an informative and engrossing one.

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18 COVER STORY The Growing Flavour of Namkeens

22 BUSINESS Dairy Exports Show Promise

26 FEATURE Indian Dairy Industry: Growth Potential and Challenges

30 PRODUCT Cover Pix: Dobla BV

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Biting into the Burger

DEPARTMENTS 04

Events

News Scan

Report

Focus

Product Preview

Interview 3

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A Focused Trade Show for Food Industry Professionals Diversified Communications has announced the third edition of Fine Food India (FFI), which is scheduled to be held during 11th-13th December, 2013 at Pragati Maidan, New Delhi. Here it deserves a mention that Diversified Group offers over 25 face-to-face food & beverage events and conference programs in North America, the UK, Europe, Asia, Australia and now India. Fine Food India is a premier gourmet & specialty food and drinks event, focused on the HORECA & retail sector; targeted at Sous Chefs, Chefs, Purchase Managers from star hotels & restaurants, caterers, QSR chains and major retail chains, and other F&B professionals. With India’s steadily expanding economy and greater exposure to foreign food and beverages, the growth of gourmet and specialty food products in India is increasing. Companies see India as a burgeoning market and are looking at Fine Food India as a platform to introduce their products in the food & beverages industry. FFI enjoys a reputation of providing

relevant business contacts, as food & drink importers and distributors to the retail sector visit the show to source new products and understand trends in the market. “Fine Food India, being a focused trade only platform, is the ideal place for closing business deals and networking with industry colleagues,” Pratap Arora, Exhibition Director, Fine Food India, said. FFI 2013 will bring together the world’s finest food products and exquisite wines, spirits and non-alcoholic beverages along with a special pavilion to showcase new products in one platform. This edition of FFI envisages to present an opportunity to manufacturers and distributors to network with visitors from leading hotel chains, restaurants and caterers in India, and interact with Purchase Managers and buyers through concurrent events like Culinary Masterclass, Business Forum, and Drinks Academy. Over the three days of the expo, Fine Food India 2013 will host a number of educative, entertaining and networking activities for trade visitors. The Business Forum will feature well-known industry specialists, who would be talking about the latest products, technologies, trends and the future of the food & beverage industry. The Culinary Masterclass will function as a live demonstration area with a stellar line-up of Indian and international Chefs doing demonstrations and giving tips on the different methods of cooking and improving culinary skills; all within the magnificent state-of-the-art

kitchen set-up. The Drinks Academy is expected to be one of the most attractive and productive features of Fine Food India 2013, where you can savour new flavours with a tutored program of tasting and mixing workshops, hosted by leading beverage industry professionals. There is also the opportunity for tête-à-tête with sommeliers, mixologists and industry experts. The Drinks Academy will be inaugurated by Subash Arora, the President, Indian Wine Academy, followed by a wine tasting session. One of the major highlights of the Drinks Academy includes a stimulating wine training program by Sonal Holland — one of India’s renowned sommeliers. The academy will also include sessions on mixology, mocktail making workshops, tea appreciation, single source coffee tasting, chocolate and dessert wine pairing, single malt whiskey, liqueur and vodka tasting sessions among others. Leading specialty food & beverage companies from Australia, Chile, Columbia, Catalonia, Lithuania & Spain have already confirmed their participation at the show and leading international brands from Canada, Thailand, Italy & Austria are soon expected to be on board. Succinctly, more than an exhibition, Fine Food India 2013 is poised to be a meeting ground for interacting with F&B Managers, Category Managers, Material Managers, Chefs, Sous Chefs, Sommeliers & other industry professionals and get updated with the latest industry trends.

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EVENTS’ CALENDER

Anuga Organic: A Global Trade Show for Organic Product Suppliers

ermany is the world’s second-largest market for organic products, surpassed only by the USA. France is in the third place. Last year, Germany’s organic food sector generated more than €7 billion in turnover for the first time. The global market for organic products tripled between 2000 and 2011. Therefore, considering the global popularity of organic food and Germany’s crucial role in the ongoing organic food revolution, it is no surprise that many suppliers of organic products from Germany and abroad will once again exhibit in Cologne at the upcoming Anuga Organic — one of the ten Anuga trade shows, which will be held during 5th- 9th October 2013. For the first time, participation in Anuga Organic will require proof of organic certification. This certification has to be widely accepted and customary for the market. The certification measure was initiated by exhibitors and implemented by Koelnmesse. The certification measure was initiated by exhibitors and implemented by Koelnmesse. “The measure aims to give buyers greater certainty that the products they examine are truly organic,” explained Dietmar Eiden, Vice President, Trade Fair Management at Koelnmesse GmbH. With around 250 exhibitors, Anuga Organic will present a wide range of organic products at Hall 5 of the Cologne Exhibition Centre. In addition, the Anuga supporting programme will feature interesting workshops and specialist presentations under the heading ‘Centre of Expertise for Organic Products.’ In 2011, more than 1,600 suppliers presented organic products in all ten Anuga trade shows. Altogether, Anuga 2013 will showcase the offers of about 6,700 exhibitors from around 100 countries. The trade show will feature state participations from Denmark, Germany, Italy, Morocco, the USA and China. For the first time, it will also welcome groups from Bolivia, Bulgaria, Greece, Austria and Peru. In addition, visitors will be able to obtain information about an extensive range of organic products in the special show named ‘Fully Organic’. At Hall 5, visitors will also be able to enjoy organic catering, which would be jointly organised by Bioland and Naturland. Centre of Expertise for Organic Products The presentations and workshops that will be offered at Anuga Organic as part of the Centre of Expertise for Organic Products will provide participants with practical information and address advanced training. The events will be held by experts from the organic food sector and research fields as well as by representatives of associations, government ministries, manufacturers and the specialists, and conventional trade. The events will aim to increase people’s knowledge regarding organic products and look at ways of marketing such products. Among other things, the events will explain the new EU process for importing organic products from non-EU countries. In addition, they will address issues such as regionalism and labelling. Tasting sessions for wine, olive oil and other products will provide participants with insights into various organic food and drink segments. A special initiative of the show will be the Save the Soil sustainability campaign, in which various dedicated companies — from manufacturers to trading firms — are involved, as are scientists and celebrities. All of the events of the Centre of Expertise for Organic Products will take place at the Press Centre East, at Koelnmesse.

Aahar - The International Food and Hospitality Fair 2013 6-8 September 2013 KTPO Complex EPIP Park White Field, Bengaluru www.aaharregionalfair.com India F&B Pro + Hospitality Expo 19-21 September 2013 Expo Centre, Panaji, GOA www.trinityworld.biz Annapoorna World of Food India 2013 23-25 September 2013 Hall-5, Bombay Exhibition Centre, Mumbai www.worldoffoodindia.com Fi and Hi India 2013 3-5 October 2013 Bombay Exhibition Centre, Mumbai www.foodingredientsglobal.com ANUGA 2013 5-9 October 2013 Cologne, Germany www.anuga.com HBF 2013 15-17 November 2013 HITEX Exhibition Centre, Hyderabad www.hbf.co.in Hotel Expo 2013 20-22 November 2013 The Venetian Macao www.hotel-exhibition.com Fine Food India 11-13 December 2013 Pragati Maidan, New Delhi www.finefoodindiaexpo.com Hotel Investment Forum India 14-15 January 2014 The Leela Kempinski Gurgaon www.hifi-india.com HOSTECH by Tusid 12-16 March 2014 Istanbul, Turkey www.hostechbytusid.com Aahar 2014 10-14 March 2014 Pragati Maidan, New Delhi www.aaharinternationalfair.com EDT Expo 27-30 March 2014 Istanbul, Turkey www.cnredtexpo.com

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Barista Lavazza Presents Art in Café Culture In keeping with its culture of innovation, Barista Lavazza has recently launched a theme-based menu, which is inspired by art. The art-themed menu was launched in an art gallery named Artbull, which is located at Lado Sarai, New Delhi. This is perhaps the ﬁrst-of-its-kind initiative by any café coffee chain in the country and the inﬂuence of art will be visible in all aspects of Barista Lavazza’s café outlets such as the table menu, the F&B offerings, Barista Lavazza’s staff uniforms, café interiors, wall menu and much more. This aesthetic exercise, according to Nilanjan Bhattacharya, COO, India & SAARC, Barista Lavazza, is the result of creative collaboration between Arrested by Art — a Delhi-based urban contemporary art boutique, and Barista Lavazza’s advertising agency, Law & Kenneth. “We have been revamping or rather refreshing the menu every year, and with that we are also changing the look and feel of our outlets,

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which in this recent exercise will reflect pop art,” he expressed. Here it deserves a mention that last year, Barista Lavazza came up with fashion-inspired thematic menu, in association with the celebrated fashion designer Rina Dhaka. On the launch of the new menu, the art gallery wore an artistic look with installations of the new theme-based menu in the form of illustrations being hung in the gallery. The innovative launch event also saw a unique amalgamation of different art forms, wherein Indie band ‘The Underknowns’ performed self-composed music, and with the design agency Arrested by Art interpreting the music live on the canvas. The new menu titled Amore, which has drawn inspiration from art, has included several new food and beverage items and desserts. The new menu has been divided into four creatively named sections. They are titled Love Bites which comprises food items; Lip Locks which comprises hot beverages; Liquid Love which comprises cold beverages, and Happily Ever After, which comprises desserts and more. Some of the new items in the revamped menu include Chicken Seekh Sandwich, a freshly baked bread slice filled with juicy chicken seekh kebab on a bed of coleslaw salad blended with eggless mayonnaise; 4 Cheese & Tomato Sandwich, a freshly baked bread layered with tomato slices, mozzarella and processed cheese, garnished with shredded basil leaves and olive oil topped with cheese slice; Barbeque Chicken Turnover, a rich laminated dough stuffed with barbeque chicken sausage and peppers, topped with mozzarella cheese. Some of the newly launched desserts include Chocolate Croissant, Dry Fruit Cake Slice, Banana Walnut Muffin, Blueberry Muffin, Double Delight Cake, Choco Caramel Duet Cake, Pineapple and Cream Cake, Coffee Almond Cake, Truly Truffle Cake and Pineapple Delight Cake. The café chain has also introduced for the very first time vegetarian & nonvegetarian platter options in its Crème format. To promote the new menu, Barista Lavazza is adopting a comprehensive communication approach and is reaching out to its consumers and potential consumers through multiple touchpoints such as the café, outdoor mall branding, posters and banners, digital space and also through radio spots. Bhattacharya informed that Barista Lavazza has already more than 200 outlets within the country. “Our penetration has gone deep into the tier-II cities, and we also have presence in overseas, which include presence in the markets of Sri Lanka, Nepal, Bangladesh and UAE,” he informed.

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Yogurberry Expands its Saying No to Snax Presence in Delhi Intellectual Property Appellate Board (IPAB), which is India’s Frozen yogurt major Yogurberry has expanded its presence in Delhi with the opening of its second outlet in the capital within two months. The new outlet is located at Punjabi Bagh, New Delhi. It is the first Yogurberry outlet in West Delhi and the fourth outlet of the frozen yogurt major in Delhi-NCR. Ameer Husain, Head, Raasha Leisure & Entertainment, Yogurberry’s franchise partners for North & East India said, “Yogurberry is a delight for those looking for a low fat treat. The Yogurberry outlet will offer unlimited toppings, special mix ins, smoothes, parfaits along with healthy flavours. Our tastes are being liked by all.” Hussain told that the newly opened Punjabi Bagh outlet is part of “Yogurberry’s aggressive expansion plans, not only within Delhi-NCR, but also at other locations.” In Delhi-NCR, Yogurberry is present at Greater Kailash I, Gurgaon and Noida and now at Punjabi Bagh. On Tuesdays and Thursdays, this new Yogurberry outlet at Punjabi Bagh is offering customers the unique ‘All You Can Fill’ offer in a regular cup model, allowing them to create their own combinations and fun-filled tastes at Rs.75. The new outlet is serving guests many new treats, which include an array of new and delightful mouthwatering combinations. With a range of premium 36-40 toppings and syrups, the Yogurberry Mix-Ins are available in a lot of variants, which include combinations like strawberry & cheesecake, honey & pistachio, berry mix, strawberry & banana, cookie & nuts, Oreo cookies & brownies, Oreo cookies & banana and special nut mix. Here it deserves a mention that based in South Korea, Yogurberry, which has presence in 17 countries, was introduced in India in 2011 by Synergy Holdings, the brand’s master franchisee for India, Qatar, Bahrain and Oman. It has appointed Raasha Leisure and Entertainment as the area franchisee for Northern and Eastern region of India. Yogurberry has plans to open over 100 outlets across India, over the next five years.

patent appeals board, has stated that Britannia Industries’ ‘Snax’ biscuit brand cannot be trademarked as ‘Snax’ is phonetically similar to the word snacks. “The trademark Snax is phonetically similar to the word snacks. Snacks means some light food. When a trademark has a direct reference to the quality of the goods for which registration is sought for, such mark shall not be granted registration,” S Usha, Acting Chairman, and V Ravi, Technical Member (Trademarks) of IPAB, wrote in their judgment. The battle over the name of ‘Snax’ is in fact continuing for very long, between two giant conglomerates in the F&B business. The trade war can be traced to 2002, when Nusli Wadia-run Britannia filed an application for registration of the trademark Snax, in August 2002. Four years later, following objection from PepsiCo, the Deputy Registrar of Trade Marks, Kolkata, refused to register Britannia’s trade mark ‘Snax,. The registration was refused on grounds that the word Snax was not only phonetically equivalent to the word snacks, but was also visually and structurally equivalent to the word snacks. The Deputy Registrar of Trade Marks also pointed out that a generic word or expression could not become a subject of trade mark registration, and that something that characterised a good could not be monopolised by any one player. That was in November 2006. As expected, this aggrieved Britannia. An aggrieved Britannia filed an appeal before IPAB against that order of the Deputy Registrar of Trade Marks. Britannia Industries stated that ‘Snax’ was not a dictionary word, but a coined term that was “inherently distinctive”. And again the results went against the giant in the realm of Indian bakery business. Here it deserves a mention that three years after the refusal of the Deputy Registrar of Trade Marks, Kolkata to register Britannia’s trade mark ‘Snax, Britannia notched a legal victory over PepsicCo for the use of the ‘Britannia Snax’ trade mark. That was in 2009. However, this time the legal battle was for rights to trade mark only the ‘Snax’ name.

Award for Gloria Jean’s Coffees Amidst stiff competition from prominent global brands, Gloria Jean’s Coffees has been awarded Asia’s Best Brand from the Chief Marketing Officer Council (CMO), at the 4th CMO Asia Awards For Excellence in Branding and Marketing, held at Pan Pacific Hotel in Singapore. The award criteria were based on three key areas. They were mind share, market share, and commitment share. In the recent years, Gloria Jean’s Coffees has rapidly extended its Asian presence with its operating stores located in 12 key Asian markets including China, Japan, South Korea, Vietnam, the Philippines, Taiwan, Singapore, Thailand, Malaysia, Brunei, Macau, India and Cambodia. Tony White, International GM of Gloria Jean’s Coffees International, said, “It is with a great sense of pride that we have accepted this honour of being awarded Asia’s Best Brand. It reflects the commitment from both our local partners and our global team, who are constantly striving to serve the best hand-crafted beverages to every guest every time, with a locally-inspired and complimentary Asian-fusion food range, in a vibrant & trendy coffee house environment. The award, as a result, is a true reflection of love and respect from our guests for the brand in Asia. We would like to take this opportunity to thank all of our guests for their support and belief in Gloria Jean’s Coffees.”

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Jubilant Growth of Dunkin’ Donuts Jubilant FoodWorks Ltd. has stated that it would open 80100 Dunkin’ Donut outlets in the ensuing four years. Here it deserves a mention that Jubilant FoodWorks Ltd. is the franchisee of Dunkin’ Donuts in India. The company launched Dunkin’ Donuts in India, in April 2012, in Delhi. This plan of Jubilant FoodWorks indicates impressive future expansion of the globally renowned brand in India. Presently Dunkin’ Donuts is at the nascent stage as far as its presence in the Indian market goes. Presently, there are 10 Dunkin’ Donuts outlets in India, and all of them are in north India. In the ongoing ﬁscal, Jubilant FoodWorks Ltd., which is aiming towards a 20-22 percent growth in turnover this year, has envisaged to open 125 Domino’s Pizza outlets and 18 Dunkin’ Donut outlets, entailing an estimated investment of Rs. 250 crore. Here it deserves a mention that Jubilant FoodWorks has a network of more than 600 Domino’s Pizza stores in its ambit, in India.

BAKERY REVIEW

Friends of Frappe from CCD Café Coffee Day (CCD) has introduced ‘Friends of Frappe’. The delectable range comprises beverage and bite size delights, which were launched by the vivacious debutant actor, Yaami Gautam. She unveiled the menu at the CCD café in Cuffe Parade, Mumbai. This special menu offers three lip-smacking new frappes accompanied with appetising small eats. This latest addition to the ever evolving food & beverage offerings from India’s leading café chain comes in the wake of introducing several new items to expand its tasty offerings that is expected to not only excite its customers but also satisfy their desire for newness in experience. Adding to the line-up of its incredibly popular frappes, this new menu introduces two new taste tingling variants — Blushberry Frappe; a luscious strawberry shake with chunks of strawberry topped with whipped cream, and Crunchy Vanilla Frappe, also called Snowy Vanilla Frappe; a rich vanilla shake with crunchy butterscotch bits topped with whipped cream. These are in addition to the recently launched and already a big favourite, ‘Crunchy Frappe’; a divine mixture of crunchy oreos dunked in a rich creamy chocolaty meltdown. The three delicious frappes are also accompanied with appetising and delightful bites that make for the perfect ‘anytime’ snack. Making its debut is the ‘Egg Wrap’, a deliciously spiced scrambled egg with rich traditional ﬂavours in a scrumptious wrap. There is also the classic ‘French Croissant’ with its mouthwatering crunchy buttery taste and the dark and sinful ‘Creamy Choco Donut’. The frappes and the bites together make three very exciting combinations (the Bestie combos), namely the ‘Egg Wrap Combo’ (Egg Wrap plus cappuccino/iced tea), ‘Crunchy Combo’ (Crunchy Frappe plus Chilli Cheese Toastizza) and ‘Choco Donut Combo’ (Creamy Choco Donut plus cappuccino/iced tea). Speaking on the occasion, K Ramakrishnan, President Marketing, CCD, said, “As pioneers and trendsetters in the café retail space in India, we can proudly say that we at CCD have succeeded in keeping our customers content through various offerings at great value. The launch of ‘Friends of Frappe’ is another novelty from CCD to keep our customers delighted with our café experiences and keep them coming back for more. We are positive that the new range of frappes and appetising bites will appeal to our customers.” Here it deserves a mention that ‘Friends of Frappe’ is available at all the 1497 CCD’s cafes across India and its price varies from Rs.25 to Rs.94. The Bestie combos range from Rs.79 to Rs.99.

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Emulsifiers May Face Competition from Enzymes in Bakery Applications According to the recently published report by Transparency Market Research titled ‘Emulsifiers Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2012 – 2018,’ the emulsifiers market may face competition in the future from enzymes for their applications in bakery products. Here it deserves a mention that Transparency Market Research (TMR) is a market intelligence company providing global business research reports and consulting services. The report views that products like bread, biscuits, and cakes may increase enzyme usage due to its cost efficiency. At the same time, it is also anticipated in the report that technological advancements in the emulsifiers industry will help it to sustain this competition. Emulsification is a process of mixing two or more immiscible liquids with the help of an emulsifier, which is also known as an emulsifying agent. Emulsifiers help to stabilise the mixture by reducing the surface tension of the emulsion. They have major applications in food, in making of many products like ice-creams, biscuits, cake, bread, caramel, and others. These agents can be majorly classified into natural, semi-synthetic, and synthetic. According to the report, natural emulsifiers occupy approximately a third of the global emulsifiers market. North America and Europe are the two strong market segments with a large market share, while Asia-Pacific is experiencing increasing growth parameters as China and India boost the emulsifier market driven by significant demand. The report also points out that natural emulsifiers having applications in low fat food are expected to grow in the near future. This research report analyses this market depending on its market segments, major geographies, and current market trends. Geographies analysed under this research report include North America, Asia-Pacific, Europe, and the Rest of the World.

Huge Manufacturing Plant for Mondelez International Cadbury India has envisaged investing more than Rs.1000 crore for the ﬁrst phase of its manufacturing plant, which will emerge in to a reality in the Sri City, Andhra Pradesh. The plant is slated to be the largest manufacturing plant of Mondelçz International in the Asia-Paciﬁc region, and the largest chocolate manufacturing plant in our country. It is well-known that Carbury India is a part of Mondelez International

The ﬁrst phase of the four phased project is expected to attain completion by the middle of 2015. The complete project is expected to attain fruition by 2020. According to the company, by 2020 the project is expected to generate close to 1600 jobs.

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Time to Say Cheese India’s cheese market is becoming mature, which in turn can give a fillip to our bakery industry. The Rs.1250 crore Indian cheese market is expected to grow at 20 percent annually. In fact, India, which has more than 40 varieties of cheese on offer today, is construed by many players in the cheese business as a market with great growth potential for cheese. While at

the same time, the Europe and the US market for cheese are experiencing saturation. Especially, with the growing popularity of baked fast food options like burgers and pizzas in urban India (the country happens to be the third largest market for Domino’s Pizza), the Indian dairy business can safely say ‘cheese’ to its cheese business. Moreover, besides having cheese in burgers and pizzas, there has been steady growth in direct cheese consumption in India. What would delight many cheese producers that according to Mohit Khattar, MD and CEO of Godrej Nature’s Basket— the retail venture of Godrej group — 7 to 10 percent of the daily sales of Godrej Nature’s Basket are derived from cheese. No wonder international brands like Kraft Cheese, and French cheese maker Fromageries Bel are finding their niche in the Indian market.

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Impressive Growth of the QSR Market It seems the current economic slowdown has little effect on the quick services restaurants (QSR) market. According to a report by CRISIL, in the next three years, the Indian QSR market is estimated to get more than doubled, which will be largely fostered by demand from smaller cities of the country. According to the report, QSR sector has managed to grow amidst the environment of economic slowdown. Presently, according to CRISIL, during 2012-13, the Indian QSR market was Rs.3400 crore, which according to the global analytical company providing ratings, research, and risk and policy advisory services, is estimated to reach Rs.7000 crore by 2015-16. “The Indian QSR market will more than double to reach around Rs.7,000 crore by 2015-16 from Rs.3,400 crore in 2012-13, driven largely by new store additions,” the report observed, while noting that most of the new stores will emerge in the smaller tier cities. “In tier I cities, we expect the annual QSR spend per middle class household to surge by over 1.5 times during the next three years, to reach around Rs.6,000 by 2015-16 from about Rs.3,700 in 2012-13. In tier II cities, currently the annual QSR spend is around Rs.1500, which is less than half that of in the tier I cities. However, growth is expected to be much higher in tier II cities, at about 2.5 times, to reach an annual QSR spend of Rs.3700 by 2015-16. This quantum jump in QSR spend in urban areas will be propelled by the increase in nuclear families and working women, steady growth in incomes, changing lifestyle and eating patterns and, importantly, because of greater accessibility of QSR outlets,” explained Prasad Koparkar, Senior Director, Industry & Customised Research, CRISIL Research. According to the report, global brands currently have an aggregate market share of 63 percent of the domestic QSR market and will continue to grow on the back of expansion into smaller cities. These players have been successful in adapting their menu and products to local tastes. Indian players who serve domestic cuisine too will grow, but not as fast as the global players. These ﬁndings can give an impetus to the bakery business in the country, as most of the multinational QSRs like KFC, McDonald’s, Pizza Hut, etc. extensively deal with products pertaining to the bakery industry, such as pizzas, burgers and sandwiches, etc.

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The Changing Face of

Bread By Swarnendu Biswas

read has been there since the antiquity and has achieved global popularity across millennia. It is one of the few man-made food items which have been there before the advent of recorded history. The legacy of bread can be traced to 30,000 years ago. With the spread of agriculture, grains became the predominant feature of making breads in the dawn of the Neolithic age, around 10,000 BC. That was much before the arrival of Mesopotamian civilisation. Since centuries, this staple food which can be simply prepared by baking dough of flour and water, but which has the flexibility to absorb virtually infinite permutations and combinations of flours and different proportions of ingredients,

has been adorning the breakfast tables across geographies. Breads across the world encompass an awesomely wide variety of types, shapes, sizes, and textures within their broad definition. Indian breads like roti, chapatti, naan, khulcha, and parantha have been prevalent in our diets since ages and are integral part of north Indian cuisine. However, to limit the popularity of breads to northern India will amount to greatly diminishing its influence in the diversified culinary tradition of India. For example, appam, which is popular in southern states of Tamil Nadu and Kerala, comes across as a fermented bread, usually prepared with finely powdered rice flour. However, the western style breads,

which we commonly refer to as breads in the popular terminology, and which we will refer to as ‘bread/s’ in the article henceforth, begun gaining popularity in India since the later half of the twentieth century, with the growth of industrialisation and the services sector. Today breads and biscuits account for 82 percent of the total share of the bakery industry in the country.

Affordable or Healthy? Bread, which till now is being by and large regarded in urban India as a product for breakfast and snacks, has the potential to become a part of lunch and dinner, largely because of its affordability. It would not be wrong to say that bread is probably one of the cheapest ready-to-eat food in India. “A loaf of regular bread costs about Rs.20, from which the whole family can derive one meal. Tell me, which other food item can provide a meal for the whole family in today’s India, at such minimal costs?” asked Binu Varghese, the Executive Director, AB Mauri India Pvt. Ltd. and it was hard for me to ﬁnd a suitable answer. He also rightly averred that “The present socio-economic situation in urban India with working couples and less time for cooking demands a great role for ready-to-eat bakery products.” This demand can be easily catered to by a wide variety of breads in the market.

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who don’t mind affording them. What about having mango breads in summer, to be complemented by apple breads in winter? In the rainy season, gorge on the pumpkin breads. Some months back, I had granary rye apple bread at Taj Lands End, Mumbai which tasted sweet and sublime. In fact, the list of fruity permutations in bread can be quite long. Sweet potato pecan bread, blueberry bread, pineapple bread… the list can be overwhelming indeed. The challenge of moisture content in fresh fruits can always be reduced by drying the fruits in an oven. Dry fruits like pistachios, raisins, and almonds in breads are also delectably crunchy options to explore in the market. Though specialty breads are costlier than Already such a demand is catered to by the supply. However, in the recent times, the supply of many of the fancy bread products in the urban Indian market doesn’t focus on the affordability but on wonderful amalgamation of health and taste. Today, the breads segment of the Indian bakery industry is coming with a whole range of healthy options. The bakery industry of the country has awesome variety of breads on offer to cater to the evolving urban Indian palate, which over the years, has been inﬂuenced by the spread and depth of globalisation, growing health consciousness, nuclearlisation of families, and increased disposable incomes.

Gourmet Breads on Offer The variety of breads in the urban Indian market is not only limited to whole grain and multigrain bread options and neither to only masala and garlic breads, and focaccia. Of course, for the health conscious there are organic breads and especially for the people afﬂicted with celiac disease there are gluten free breads in the market. Ciabatta bread, an Italian

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white bread comprised of wheat flour and yeast, which is known for its versatility and distinct flavour, is also finding its niche in high-end bakeries of the country. Sourdough bread is also seen adorning the shelves of some of the high-end bakeries. However, now the trend across bakeries of many five-star hotels and also in high-end stand-alone bakeries or bakery chains of the country is not only to have healthy high quality breads but also to load them with healthy and tasty ingredients. For example, focaccia with olives and sun-dried tomatoes or focaccia containing mashed potatoes are delectable options that can be created by bakeries to introduce greater taste in their breads. Gourmet breads spruced with zucchini, broccoli or spinach are very much a reality for afficionadoes of specialty bakery products in India. Fruits and nuts are also having their abundance in the breads these days, which can present a healthy package on the breakfast tables of upwardly mobile urban Indians,

regular breads, but there is a sizeable market for these bakery products, which doesn’t mind shelling more bucks for healthy options. According to a Pastry Chef in a renowned hotel in Mumbai, fruits and vegetable breads can attract children, many of whom tend to be fussy eaters. There is no denying the fact that the humble bread of once upon a time has come quite a long way, and in today’s metropolitan India, the premiumisation of breads is a perceptible trend. Though this health conscious trend is visible more in bakeries located across ﬁve-star properties of the country, or at high-end stand-alone or chain bakery retail outlets, but it is expected that this trend will slowly but surely become mainstream in the days or months or years to come. The day is not far when the bakery on the other side of the street of a middle class colony in urban India too would be showcasing such specialty offerings of the humble bread to attract its potential clientele. 

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BAKERY REVIEW

Growing Flavour of

The

Namkeens

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Any time is snack time, seems to be the common catchphrase of Indians, especially the urban Indians— whether young or old — for the last over halfa-decade. But their snacking preferences have changed, over the last two decades. While previously the snacks consumed in middle class Indian homes were mostly of homemade variety, today the trend is to have packaged namkeens. And they are no longer limited to potato chips or potato bites. Today there is a variety of over 1000 snacks to choose from in the Indian market. International brands and Indian brands are vying with each other to cater to the consumers. The snack manufacturers are of course aware of the changing scenario in the Indian snacks market and the preference of the consumers for healthy snacks. Baked namkeens seem to be the new recipe for success. But, Ashok Malkani avers, it does not end here. Many companies have also snacks from whole grains with vitamins and fibre. So, these companies say, you can eat these snacks without fear of obesity or heart problem as these are cholesterol free, trans fat free & are high-fibre health food.

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oday snacking in urban India has become a part of the day-to-day busy lives and lifestyle. The snacks are sometimes even had as replacement of meals, to complement a busy schedule. In the evening when you settle down for a relaxing drink you usually have savoury snacks as accompaniment to scotch or rum or other alcoholic drink. One can say that India, especially urban India, has become or at least is becoming snackaholic. Especially, when it comes to namkeens or other savoury snacks, there is a tendency among Indians to munch them anytime, anywhere. You can have the namkeens as tea time snacks, or just as a bite between meals. Those not familiar with colloquial Hindi may ask “What is namkeen?” Namkeen in Hindi means savoury taste, and is colloquially used as a generic term to describe a wide range of savoury snack food products, especially the ready-to-eat savoury snack food products of Indian origin. One can say every namkeen is a snack but not every snack is a namkeen. For example, burger and patties, which are western food, are generally not treated as namkeen, though they can be clubbed under the generalised term of snack. Namkeen is derived from the word namak (meaning salt). And it doesn’t require much guesswork to arrive at a conclusion that namkeens are salty. Namkeens in India are essential feature of the growing snacking culture.

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tikki did conjure their delectable images in the minds of the majority of Indians. But then the western snacks like potato chips and finger sticks hit the scene. They were packaged snacks. That set the ball rolling…Soon the western snacks began to dominate the Indian branded snacks market. Now we have an awesome range of western style snacks available in the market, which covers a diverse ambit comprising premium biscuits, burger, muffin, healthy bread, etc. Presently, the snack market of India is flooded with almost 1000 types of products, involving excessive competition. This competition is making even market leaders face the heat, but the consumers are smiling as they are now flooded with choices. Here it deserves a mention that when PepsiCo India came out with Lay’s and Cheetos way back in 1995, the multinational giant had only two large competitors in the shape of Haldiram’s and Amrit Agro, in the salty snacks segment, in the country. But in the recent years, the snacks market of the country has got more and more crowded with many big players entering the competition, which perhaps resulted in PepsiCo India suffering setbacks in its market share during this period. An industry official quoting Nielsen data said that the market share of both Kurkure and Lay’s (other brands from PepsiCo India) slipped 2-3 per cent during the April-September 2012 period.

The Crowded Snack Market

The Popularity of Branded Namkeens

About two decades back when people spoke about Indian snacks, samosa or aloo

The salty snacks market in India itself is not less than Rs.7500 crore. And in the

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salty snacks segment, the sub-segment of branded namkeens is gaining great popularity in the recent years. There are now many more traditional Indian namkeens in the market than were say a decade ago. Bhujia, sev, dal and salted and masala groundnuts have become extremely popular among our palates. The growing popularity of branded namkeens is largely because of the increasing hygiene consciousness and quality consciousness among the traditional consumers of namkeens. Many of them are shifting their preferences from loose unbranded namkeens found at small shops and/or bakeries to the branded namkeens offered by reputed manufacturers. The growth in branded namkeen segment in India is perhaps due to the growing upgradation of consumers from unbranded namkeen segment, and not because the consumers of western snacks are switching their preferences towards traditional Indian snacks. However, even today, despite the rising popularity of branded namkeens, the unorganised segment of the namkeen market, which primarily sells loose namkeens, remains huge in India and its exact size is a matter of guesswork, even

BAKERY REVIEW for many experts in this business.

Growth of the Namkeen Industry There is no denying the fact that the namkeen industry, a sub-segment of the snacks industry, has been growing at a tremendous pace in the country. This has been due to the rising income levels, growing urbanisation, and busy lifestyle of the urban Indians. The namkeen industry in India has been going through a highly impressive growth rate of 25 percent year on year. The growth of the namkeen market can be amply indicated from the growth of the salty snacks market in India. Salty snacks market stood at Rs. 7,698.70 crore during the period July 2010-June 2011, which went up to Rs.9,364.10 crore for the period July 2011-June 1012. According to Neilson, 52 percent of the sales of salty snacks was accounted by branded namkeens. The ﬁgure pertains to June 2012. Branded namkeens can be regarded as one of the fastest growing sub-segments in the packaged food segment in India. In the total salted snacks market in India, the branded namkeen segment accounts for 40 percent market share. One can say that in the branded salty snacks segment,

packaged namkeens are now gaining greater popularity as compared to western snacks. This trend is getting visible for the first time in India, since the last two decades. Not only ago the namkeen market had the presence of only regional players, but now it is no longer the case. PepsiCo India can be credited with the distinction of being the first multinational to take on the regional players in the Indian namkeen market with the Lehar brand. Lehar was launched in 1996, with innovative small packs and traditional flavours. The brand positioned itself by emphasizing its irresistible taste and using modern imagery. Lehar was re-launched in 2006 and positioned itself using the plank ‘Taste zyaada kyunki oil taza’. It promised to deliver good taste through the use of fresh oil in the manufacturing process. The growing namkeen market in India in the recent years has perhaps induced India’s largest biscuit and confectionary maker, Parle Products, to revamp its namkeen products portfolio and it will now expand the same panIndia. Parle Products has launched namkeens in three categories – Mixture, Bhujia and Dal. In the recent past, Krishna Rao, Group Product Manager, Parle Products Pvt. Ltd., viewed that namkeen was amongst the most popular snacks across the country. He also noted that the number

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BAKERY REVIEW of branded options in the namkeen category was still limited in India. Moreover, a substantial portion of the namkeen market in India still falls under the realm of unorganised sector, which is thwarting the namkeen’s growth potential in India. The Group Product Manager of Parle Products informed in April of this year that Parle Products was aiming for 25 percent growth in namkeens. There are some cost advantages of desi namkeens over potato chips too, which may encourage the bakeries to opt for them on a more widespread basis to serve as accompaniments to burgers or patties or with coffee and mufﬁns. The upwardly mobile Indians visiting high-end bakeries or café coffee chains may appreciate this merging of global and local tastes, which may lead to attractive additional revenues. According to Chandu Virani, MD of Balaji Wafers, on an average, the costs of making namkeen is much lower than the cost of making western snacks like chips, for according to him, “there is a lot of shrinkage and costs increase while processing and grading raw materials like potatoes.” With the popularity of namkeens growing at a steady pace, ITC too is planning to enter the packaged namkeen business. It is likely to initially enter Gujarat, Maharasthra and Rajasthan, before extending its proposed packaged namkeen portfolio on a national basis. According to an ofﬁcial of a competing branded namkeen player, during the last few months, ITC had been picking up samples of competing brands. “The company may even enter the namkeen segment under a new brand name that is different from Bingo!,” he said. ITC refused to comment on this. Here it deserves a mention that ITC’s snack brand Bingo! is the fastest growing brand in the country, in the realm of packaged food business. It is experiencing a growth rate higher than 30 percent. There are other major players showing interest in the business of namkeens. According to the President of Food Bazaar (at Future Group), Devendra

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Krishna Rao

Chawla, the namkeen and regional snacks will be the next big bet for food companies in India. Future Group is also expanding its traditional snack portfolio under the Ektaa brand that is going through high double digit growth.

Healthy Snacking One can say that the global snacks market is experiencing a boom in the health segment. Consumer demand for healthy snacks, including glutenfree, organic, whole grains, reduced calories and omega-3 and vitamin and mineral-fortiﬁed products, has been reﬂected in the new product launches worldwide over the last two years. The effects of such health consciousness in the snacking industry are also getting evident in namkeens. Though at Rs.300 crore, the Indian health snack market is at a nascent stage, and comprises just 5 percent of the total Indian snacks market, but the potential of healthy snacks seems to be huge, especially if viewed in the

Devendra Chawla

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backdrop of urban India’s fast-changing socio-economic profile with increasing number of working couples with fastpaced lives but choosing to have healthy lifestyles. Many important players like Britannia and PepsiCo India are making their presence felt in the healthy snacks segment of the country. Namkeen manufacturers have realised the spread of growing health consciousness in the urban Indian society in general and in their snacking options in particular, and consequently are coming out with namkeens for the health conscious. Yes, if you are a snack food brand and want to enter the mindshare of the health-conscious Indians, then the password is ‘baked’. Baked snacks are the new rage in the market, and namkeen manufacturers should keep this in mind while introducing their innovative and crispy creations for the Indian market. Roasted namkeens can be described as another trend to counter obesity and its related ailments. There is now a range of healthy namkeens in the market. According to one such manufacturer, which has a range of scrumptious, non-fried, ready to eat, packaged snack/namkeens under the brand name Healthy Bite, their namkeens are grain-based, which make them much healthier than the ordinary paste-based namkeens available in the market. Further, they are prepared by roaster technique that not only makes them easier to digest but also retains their natural vitamins, fibres and proteins. “The demand for roasted snacks has risen appreciably. Presently, they comprise 25 percent of our namkeen sales. These snacks are roasted in special cauldrons and oil is sprinkled along with masala to culminate the process,” informed the proprietor of Raja Sweets, Kandivili, Mumbai: Their prices are significantly higher than regular namkeens but people are not complaining. He thinks the future of roasted snacks market in India is good, and with research new products in this category will emerge. Succinctly, whether you are looking for a healthy bite or a tit bit to bite into and tickle the taste buds, Indian namkeens happen to be the ideal choice. So let us add spice into our lives and to the bakery business with namkeens. 

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Dairy Exports Show Promise

India is the world’s biggest dairy industry, in terms of milk production. The estimated milk production in India reached 127.9 million tonnes during 2011-12. But in spite of its immense milk production, India has not been able to make a mark for itself in the international markets as far as dairy products are concerned. This is mainly due to the protectionist approach of the developed countries. India’s major export destinations for dairy products during 2012-13 included Bangladesh, Egypt, United Arab Emirates, Saudi Arabia, Algeria and Yemen. But the present scenario, according to the stalwarts of the industry, may change as the developed countries relax their laws and also due to the recent scare which has made some of the countries wary of importing dairy products from New Zealand, which is one of the major suppliers of dairy products in the international markets. Ashok Malkani explores the scenario of exports of dairy products from India. 22

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ndia is not only the largest milk producer as well as milk consumer in the world but by as early as 2020, the country’s milk production is estimated to be near the milk production of the entire European Union. During 2010-11, India accounted for more than 17 percent of the world’s production of milk. Uttar Pradesh is the highest milk producing state in India, followed by Rajasthan and Andhra Pradesh respectively. Gujarat happens to be the fourth highest milk producing state of India. India also happens to be the lowest cost milk producer in the planet. Buffalo is a major source of milk in India. Buffalo milk is creamy and is rich in fat, SNF, and in minerals like Ca and P, besides being endowed with signiﬁcant bio-immune and extranutritional factors. These attributes make buffalo milk very much suitable for the production of commercially important dairy products which include Mozzarella cheese, butter, dairy whiteners, paneer, khoya among others.

Dismal Trade It is surprising that till 2000, India didn’t play an active role in

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either export or import of dairy products. After 2003 India’s dairy imports have decreased, while its dairy exports have experienced increases at fast rates. Even today, the country’s share in global dairy trade is negligible. The main reason for this is that bulk of the milk produced in India is consumed in liquid form, within the country itself. However, being the largest producer and consumer of milk and dairy products in the world, India’s dairy products are expected to play a major role in the international market, if marketed well. In the realm of dairy products, India exports skimmed milk powder, whole milk powder, ghee, butter, cheese, condensed milk, milk food for babies, milk and cream in powder, butter milk, etc. During 2009-10, the export ﬁgures of dairy products as seen in Table 1 are given below: Presently, most of India’s dairy exports are directed towards Asian and African countries. In Asia, neighbouring countries in South Asia and the Middle East are the main buyers. Pakistan, Bangladesh, Sri Lanka, Egypt, Nigeria and Saudi Arabia are some of the traditional markets for dairy exports from India. Despite various endeavours, India’s dairy products have not

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Table1: Export of Dairy Products From India During 2009-10 Product

Quantity

Value (Rs Million)

Skimmed milk powder (Fat <1.5%)

12,173.50

1370.515

Other ghee

3084.23

721.886

Other milk powder (Fat <1.5%)

6227.41

696.762

Butter

1275.52

199.899

dairy policy of many developed nations are making developing world getting ﬂooded by imports of subsidised dairy products. But for enhancing the exports of our dairy products, besides effectively tackling protectionism, the milk production and productivity per animal should be enhanced further, and they can be brought about by improving the dairy infrastructure, improving animal healthcare and livestock’s diet and breeding facilities. Presently, despite its high milk output, India perpetually struggles to meet its growing domestic demand for dairy products. Furthermore, for making our dairy products signiﬁcantly penetrate the developed world, the average quality of our dairy products should also be improved further. Presently, we have to admit that the average quality of our milk produce, and our storage, handling and processing of milk are not very praiseworthy. Our milk is frequently adulterated, which negatively effects the quality of our dairy products too.

Fresh cheese including whey cheese and curd 1163.33

155.803

Milk and cream of a fat content by weight 1%

5176.45

150.940

Processed cheese not grated/powdered

1052.59

147.409

Whole milk (Fat <1.5%)

679.10

107.106

Other

495.25

91.923

Other cheese

450.89

78.729

Other

391.98

65.861

Other milk for babies

172.88

47.590

The Present Favourable Climate

Milk food for babies (Fat <1.5%)

334.05

43.250

Whey, dry, blocks and powdered

574.56

39.648

Other butter oil

214.18

35.945

Total (including others)

34,379.96

4026.838

But things are changing. The country had exported around 60,000 tonnes of skimmed milk powder last fiscal, which was obviously influenced by the government’s lifting of the ban on SMP exports in June 2012. Moreover, the good news is that in the ongoing financial year, the exports of dairy products from India are slated for a major growth, which is fostered by strong demand for skimmed milk powder from traditional markets in South Asia and Africa. Weakening rupee and the recent product contamination scare from New Zealand’s Fonterra can also contribute towards giving an impetus to India’s dairy exports. The depreciation of rupee during the recent months have made dairy exports a lucrative proposition in India. According to an official of a Delhibased co-operative dairy, the prices of skimmed milk powder did rise more than 15 percent in dollar terms, during FebAug 2013. Besides, as a result of Fonterra’s whey powder concentrate contamination scare, China imposed restrictions on using of some products from New Zealand, which can result in escalation of exports of skimmed milk powder from India. Here it deserves a mention that last year, almost 90 percent of milk powder imports of China were derived from New Zealand. On the beginning of August, RS Sodhi, the Managing Director of Gujarat Cooperative Milk Marketing Federation Ltd (GCMMF) said that India expected its exports of skimmed milk powder to jump by more than half to reach 100,000 tonnes this year, as a result of combined effect of more milk powder, a weak rupee and Chinese restrictions on using some of New Zealand’s products. It is well-known that GCMMF owns and markets the Amul brand of milk and milk products and is a leader in the Indian dairy industry. This fiscal, GCMMF aims to more than double its exports and hopes to attain a revenue of

Source: DGCIS, Annual Export

been able to penetrate the European markets well, and the South American market remains largely unexplored.

The Impeding Factors However, the impediments towards enhancing the dairy exports of India are many. According to a renowned dairy consultant, globally dairy sector is probably one of the most distorted agriculture sectors. He discloses that “Producer subsidies are in place in many developed countries, encouraging surplus production. Export subsidies are paid by governments to push this excess production in the world markets, and tariff & non-tariff barriers are erected by both developed & developing countries to protect their dairy industry from ‘unfair’ competition. These market distortions are having signiﬁcant and different impact on producers & consumers in developing and developed countries, which are very difﬁcult to quantify.” Mostly the impact is negative as far as exports of dairy products from India are concerned. The

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BAKERY REVIEW Rs.450 crore from its exports of dairy products, in which skimmed milk powder will play a main role. By the August of this year, Amul had already exported dairy products worth Rs. 140-150 crore for this year, whereas during the last fiscal, Amul’s milk products exports was Rs.140 crore. According to Sodhi, Amul achieved exports of around 5,000 tonnes of SMP during the last fiscal. By August of this year, Amul has already exported around 10,000 tonnes of SMP for this year. The company endeavours to export around 20,000 tonnes of skimmed milk powder on this fiscal. This success story of Amul can definitely snowball into a heartening scenario for the exports of Indian dairy industry as a whole. However, it all depends upon how Indian dairy industry takes advantage of these favourable factors.

The Market Potential But we cannot rely on transient economic factors to enhance our dairy exports on a long-term basis. We must remember that despite the dismal figures of dairy exports from India in the recent years, the potential for dairy exports from India remains high, especially with the spread of Indian population across the globe. Nowadays, a great many Indians are employed or own businesses in foreign countries or are studying abroad. But their taste buds, especially the taste of the first generation of Indians settled abroad are likely to remain Indian. They would very much appreciate ghee, paneer, and myriad Indian sweets based on milk products, and in fact they may be having special affinity towards them, as these products may take them on a delectable trip to nostalgia. And any savvy entrepreneur knows that nostalgia is a good route towards revenues. Besides, as the NRI population is expected to have higher affluence on an average as compared to Indians at home, this segment is expected to be interested in premium dairy products, which can lead to greater export revenues. The Indian dairy manufacturers need to explore this market well, to give an impetus to its exports. The Indian diaspora settled abroad is very huge as can be seen from Table 2. Considering Indians studying or working abroad on temporary permits as well as illegal migrants; the figure would swell to more than 4 crore Indians living outside the country. If one takes the per capita requirement of 50 kg of

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Table 2: Indians Settled Abroad Region

PIO population (in Lakhs)

North America

South-East Asia

Middle East

South Asia

Europe

Africa

Central America

Pacific

Rest of the world

Total

220

Source: Ministry of Overseas Indian Affairs

Indian dairy products per year, then the estimated market size for dairy products for Indians residing abroad exceeds 2 MTs. With more and more Indians now settling abroad and with the growing fascination of foreigners towards Indian culinary creations, the Indian restaurants are also spreading throughout the world. According to listings available on the web, around 15,800 large-scale Indian restaurants are already operating abroad. If small scale and motel type of restaurants are also taken into consideration it is estimated that the number of restaurants serving Indian food overseas would be over 50,000. These restaurants are very good market for Indian dairy products and this segment needs to be creatively exploited by dairy product exporters from India. That is not all. The Indian exporters of dairy products should more vigorously tap not only the NRIs and Indian restaurants in foreign countries, but also Indians travelling overseas. More than 16 million Indians travelled abroad last year, and a great many of them would not have very much disliked Indian dairy products on their ﬂights. This year, overseas travellers from India are expected to increase by 10 percent. Consequently international airlines carrying sizeable number of Indians would appreciate having more indigenous Indian dairy products on their menu. According to an expert, the growth of the Indian restaurant business abroad can provide Indian dairy industry with a steady market for exports, with little apprehension of competition from other countries. The export endeavours will also facilitate many lesser known Indian dairy brands with the opportunity to expand their brand presence abroad We can say that if our government and the dairy industry concertedly make efforts to tap these above-mentioned markets on a more proactive and creative basis than before, while at the same time making sustained endeavours to increase the milk quality and productivity, then the Indian dairy industry can export its delectable ﬂavours to the globe on  a more widespread basis.

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Indian Dairy Industry

Growth Potential and Challenges By Swarnendu Biswas

s a result of the government initiative named Operation Flood, India managed to transform itself to the world’s leading producer of milk from a country facing severe milk shortages, within barely three decades. Presently, India happens to be the world’s largest producer and consumer of milk and dairy products. India’s milk production comprises 1/ 6th of the total global milk output. The estimated milk production in India during 2011-12 was 127.9 million tonnes. During 2001-02 to 201112, the annual average growth rate in milk production was 4.29 percent in the country. What is more important that according to Dr. Amrita Patel, the Chairman of National Dairy Development Board (NDDB), the milk production in India has enhanced by about 25 million tonnes during the last ﬁve years. Dr. Patel informed that over the last ﬁve years, India’s milk production has increased by about 25 million tonnes, as compared to an increase of about 6.6 million tonnes in the United States, 5.4 million tonnes in China, 2.7 million tonnes in New Zealand and 1.6 million

tonnes in EU. These impressive statistics is complemented by a huge untapped potential, which the Indian dairy industry needs to collectively harness. Despite its several impediments, India represents one of the world’s most lucrative dairy markets in the world.

Dairy Shows Promise In its recent report titled ‘Indian Dairy Market Report & Forecasts 2012-2017,’

International Market Analysis Research and Consulting Group (IMARC) found that driven by a strong growth in both urban and rural demands, the market for milk products in India is expected to surpass $163 billion USD by 2017. Here it deserves a mention that IMARC is one of the leading research and advisory ﬁrms in the world. In 2011, ASSOCHAM had also stated that the value of the Indian dairy industry was expected to reach Rs.5 lakh crore in 2015. The industry body also said that the milk production in India was expected to reach 190 million tonnes in 2015. The dairy industry in India is going through an impressive growth phase. According to a recent report by Rabobank, the dairy market of India will continue to experience an annual growth between 13-15 percent till 2019-20. The growth in the Indian dairy industry can be attributed to higher disposable incomes in the Indian society over the years, high degree of health consciousness, and the profusion of a wide variety of dairy products in retail outlets across the country. The growth of dairy industry is likely to give an impetus to the rural economy as dairy farming

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BAKERY REVIEW provides income and employment to millions of rural households. Other research ﬁndings also show a promising potential for the Indian dairy industry. According to another recently published report (by Netscribes) titled Dairy Market in India 2013, the Indian dairy market is experiencing rising demand due to various driving factors which in turn is providing immense opportunities to manufacturers to grow and operate in the market lucratively. The Netscribes’ report states that dairy products have gained popularity among Indian consumers due to various factors such as increasing income levels, hectic lifestyles and convenience associated with their consumption.

Healthy Dairy As mentioned before, one of the reasons behind the impressive growth in Indian dairy market can be attributed to the growing wave of health consciousness prevailing in the industry. This can be reﬂected from the fact that dairy products endowed with health characteristics have

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also shown increase in popularity in India over the years. A study by Renub Research titled ‘India Probiotic Dairy Products (Yogurt, Drink, Ice-Cream) Market, Volume & Forecast to 2015,’ stated that the Indian probiotic dairy industry is evolving at a steady pace with opportunities for tremendous growth in near future. The report further notes that India being the largest producer of milk and having the world’s highest cattle population, has a distinct advantage in the probiotic ﬁeld. There is no denying the fact that

the probiotic dairy products do have a high potential of success in urban Indian market, where fast-paced lifestyles are making people prone to digestive problems, that probiotic dairy products can alleviate. The report by Renub Research also states that it is expected that the probiotic yogurt sales in India will cross 100,000 thousand packets by 2015. This indicates the growing popularity of healthy dairy products in India. “Although there are quite a number of challenges in front of domestic and foreign companies entering the Indian

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BAKERY REVIEW The milk fat content in Dietz range of ice creams is 75 percent less than that in regular ice creams, making it ideal for weight watchers. Dietz ‘sugar free’ range is low on calorie and high on dietary ﬁbres, and is endowed with high protein and less fat. The popularity or at least the presence of these and many other healthy dairy products in the urban Indian market amply indicates the linkage between the growth of health consciousness and the growth of dairy industry in the country.

Growth of the Organised Sector

probiotic market, but the advantages associated with the industrial growth prospects outnumber the challenges in an easy and elegant way,” the study by Renub Research notes. Amul is the leader in probiotic yogurt sales in India and there is a high likelihood that it will remain as a leader in this segment, in the near future. There are a number of healthy dairy products in the market these days. Amul Prolife Probiotic Lassee and Amul Flaavyo Yogurt contain live probiotic bacteria, which helps digestion and improve immunity. Both of them are made from natural ingredients. Amul Flaavyo Yogurt is fortiﬁed with essential vitamins. Amul ProLife Probiotic Dahi from Amul is another probiotic option from this renowned dairy brand, which helps maintain a healthy digestive system and its calcium content helps build strong bones and teeth. Amul ProLife Probiotic Dahi also plays its role in enhancing the immune function of the body. NESTLE ActiPlus Probiotic Dahi from Nestle is also enriched with the goodness of more than 100 crore special probiotics in every serving of 100 gm. The daily intake of this product can help strengthen your digestive system. This healthy curd is also 98 percent fat free. Nestle has also introduced fruit yogurts in blueberry, strawberry and mango variants. This product combines the goodness of natural yogurt and fruit and was developed in line with the key consumer health trends and feedback from consumers. The fact that this product too is low in fat enhances its health potential. Then there is NESTLE Slim Dahi,

which is made from high quality pasteurized double toned milk and has no added preservatives. It has low fat content and every 100gm serving of this curd provides as much as 35 percent of your daily calcium requirements. Mother Dairy is also playing an important role in the growing market of healthy dairy products. Mother Dairy’s Probiotic Dahi contains billions of BB12 friendly bacteria, which have high survival rate in the stomach resulting in good digestion and absorption of nutrients, thereby facilitating improved overall health. The product also contains prebiotic ﬁbre which stimulates activity of probiotic bacteria, contributing towards improved digestive health. Mother Dairy’s Dietz ‘Sugar Free’ range of ice creams, which is available in two ﬂavours of Natural Vanilla and Kesar Almond, was created to enable people to enjoy the delightful taste and the rich, creamy texture of ice creams without the guilt of consuming all those extra calories.

Presently, the dairy market of the country is still dominated by the unorganised sector, though the organised dairy sector has witnessed impressive growth in the recent years. According to the report titled ‘India Dairy Products Market Forecast & Opportunities, 2018’ over the last few years, the organised dairy sector has been catching up rapidly by offering customised products to the end consumers, thereby causing a rise in the organised market share. According to the above-mentioned Rabobank’s report, India’s formal dairy market has shown strong growth in the recent years, which is likely to accelerate due to product innovation, enabling government policies and industry consolidation. Rabobank has anticipated that this acceleration will help improve industry margins by attaining greater scale, higher capacity utilisation and an increasing contribution from value-added products in total dairy revenues. In turn these developments are expected to spark interest from global companies for whom India has been a difﬁcult market.

The Right Time for Entry At the same time, the Rabobank report also noted that India’s large consumption market, its existing milk supplies and established consumer preference for dairy products have encouraged global dairy companies to engage with India in the past. However, the challenging environment, with its informal fragmented supply chain, raw milk quality concerns, small base for valueadded dairy products and ever-changing trade regulations have proved to be challenges and strong disincentives. Presently, the time seems to be right for the global dairy players to invest

Aug-Sept ’13

F E A T U R E

BAKERY REVIEW in the Indian dairy sector. “For years, the Indian dairy market has remained an enigma for global dairy players,” explained Rabobank’s Analyst Shiva Mudgil. “Currently, however, the market is in a transition phase. High market growth and favourable market conditions may make now the right time for global players to engage with the Indian dairy sector,” he expressed. There is no denying the fact that the Indian dairy market is already having more presence of foreign players than ever before. India Dairy Products Market Forecast & Opportunities, 2018 stated that, “The Indian dairy market is now witnessing the entry of a large number of foreign players. This can be observed with the increasing presence of companies in emerging yogurt segment such as Red Mango, Cocoberry, Kiwi Kiss and Yogurberry, etc.” The impressive growth of the Indian dairy industry is good news for the Indian bakery industry too as bakeries depend greatly on dairy products as source of raw materials or ingredients. One can say that the growth of the Indian dairy industry can also directly propel the growth of the Indian bakery industry, provided if bakery players use more and more dairy ingredients in their creations, and most importantly, if impressive growth rate in the Indian dairy industry also enhances the affordability of quality dairy products in the Indian market, in the near future.

Challenges for the Industry However, that is not to say that presently the scenario of the Indian dairy industry is completely rosy. It is also cluttered with thorns of impediments, which needed to be tackled on an urgent basis. One impediment or shortcoming for the Indian dairy industry is the low average milk yield per animal. India has the largest bovine population in the world with a large processing capacity of 98.3 million litres per day, but the average yield of milk per animal in India is low. In 2010, the milk yield per cow in the US was 9954 kg whereas the milk yield per cow in India during the same year was a dismal 1154 kg. This low milk yield per animal in India be effectively addressed through better feeding management, giving due care to livestock genetics, and employing better

Aug-Sept ’13

technology. However, the rampant presence of malnourished livestock in India doesn’t reﬂect well on the Indian dairy sector’s future. In order to yield good productivity of milk from a milch animal, the animal must be given balanced ration, which in many cases the milch animals in India are deprived of. At the least, the farmers should be supported by the government to increase their cows and buffaloes’ food and water intake, which in turn would increase their milk yields. Secondly, the high output of milk in India is getting superseded by an even higher demand for milk. Therefore, the cost of milk is another worrying issue, as is the rampant contamination in the milk, especially in the unorganised dairy sector. Almost 85 percent of the Indian dairy industry falls into the unorganised sector, which contributes to the rampant neglect in the quality of dairy products in India. In India, during 2011-12, the prices of milk and milk products experienced an escalation of 15.3 percent. The rising incomes in rural areas and among the swelling middle class are probably the reasons behind the growth of demand in milk in the recent years. This in turn is making milk and milk products more unaffordable to millions whose disposable incomes have not risen.

Production, Productivity and Costs We need to increase the growth rate of

milk production at a faster pace than is witnessed now in order to make every children in the country have milk in her/his glass and also to make the effect of this growth realistically percolate to the bakery industry. The country has achieved signiﬁcant improvement in the per capita availability of milk during the last ﬁve years, but still we have a long way to go. Both production of milk and productivity of livestock must be increased in order to effectively tackle the rising demand for milk in the country. The high cost of real estate and high prices of cattle feed due to their exports is contributing towards high cost of milk, and these two costs need to be addressed by the government in order to make milk prices more affordable. Government’s relaxation on tax on revenues derived from milk sales can also reduce the costs of milk. The cost of fuel and agricultural input prices to the dairy farmers must also be reduced in order to make milk more affordable to the consumers and other industries which depend upon the dairy sector. In this regard, both the dairy industry and the government can play a concerted role. Succinctly, the Indian dairy industry needs to increase both milk production and the livestock’s milk productivity, and at the same time decrease its cost of production in order to tackle the surge in demand for milk and milk products  in the country.

P R O D U C T

BAKERY REVIEW

Biting into the

Burger By Swarnendu Biswas

hese days, burger has emerged as a very popular snack in the Indian fast food space. The huge crowd at McDonald’s, KFC’s and Nirula’s counters reﬂects that the burgers have caught the imagination of not only the young college going generation, but also of the urban middleaged and middle class section of our society at large. Its popularity is a part of India’s growing fast food culture, which again is fostered by growing disposable incomes in select but sizeable pockets of the Indian society, inﬂuence of global tastes, fast-paced lifestyles, and growing nuclearisation of urban families. McDonald’s is of course synonymous with high quality burgers, but the presence of burgers in urban India is far more widespread than the ambit of McDonald’s in the country. Nirula’s and KFC India have their burgers and in the recent past Dunkin Donuts did come out with a range of burgers for the Indian

market. Not only the organised fast food chains, but nowadays, we are seeing a plethora of bakeries and other eating out outlets in the unorganised sector displaying burgers on their shelves.

Simple and Delightful The global popularity of this simple and delightful fast food is complemented by its over hundred-year-old legacy. However, all said and done, the history of burger is not very old as compared to many other famous food items of the world. The name burger is derived from hamburger, and is a short form of the latter. A burger can be simply and commonly deﬁned as a one or more cooked patties of minced goat meat, chicken, beef, pork, potato, etc., sandwiched between two bread buns. The patties and bun package can be spruced with green vegetables, lettuce, tomato, onion, cheese, as part of the contents. The burgers are usually

served with condiments like sauce, mustard, ketchup and mayonnaise, which are either added to the burger or presented on the side of the dish.

German Influence, US Market Though the term hamburger is derived from the word Hamburg, a city in Germany, but modern burgers were probably not presented to the world by the Germans, as is being commonly believed. The burger could possibly have its origins in the US, though the German inﬂuence on burgers could not be discounted. Here it deserves a mention that during the mid- nineteenth century, a plethora of immigrants from various parts of northern Europe were beginning their voyages to the United States from Hamburg, with the objective of settling in the ‘New World.’ They eventually introduced their culinary legacies and customs to their host country, one or some of which probably led to the

Aug-Sept ’13

P R O D U C T

BAKERY REVIEW creation of burgers. During that period, New York was the most common destination for ships cruising from Hamburg, and various restaurants in the vibrant city began offering the Hamburg-style steak in order to attract German sailors and immigrants landing there. During the late 19th century, Hamburg steak, which can be regarded as precursor to hamburger, were served in many restaurants located in the port of New York. The dish was a lightly salted and often smoked beef minced by hand, which was usually served along with onions and bread crumbs. This dish was similar to minced beef preparations found in Hamburg in those days and helped to create nostalgia among the huge exodus of German and other European immigrants to the US. And nostalgia is often channelised into healthy revenues. It is believed by many food historians that the ﬁrst hamburger (which is also referred to as burger) was created by a Danish immigrant named Louis Lassen of Louis’ Lunch — a small lunch wagon in Connecticut — in 1900. Though bread and meat were consumed separately or as a sandwich much before the invention of hamburgers, but it is believed that they were ﬁrst presented between two slices of bun only in the beginning of the twentieth century. However, there are other claims to the invention of burger. Many claim that Charlie Nagreen used to sell pork meat between two slices of bread at the Seymour Fair (now known as Outagamie County Fair), Wisconsin,

Aug-Sept ’13

USA, way back in 1885, which enabled his consumers to eat while walking along. The Seymour Community Historical Society of Seymour, Wisconsin has credited Charlie Nagreen with the invention of hamburger. He is also known as “Hamburger Charlie.” But according to the research of White Castle, an US-based fast food hamburger restaurant chain, hamburger was ﬁrst created in Hamburg, Germany, by a German cook named Otto Kuase, who came up with this fast food option in 1891. However, the most popular among these and many other claims towards the origins of hamburger or burger is that of Louis Lassen’s of Louis’ Lunch, who incidentally is believed to have come up with this singular combination, which in the later half of the next century was

going to foster the fast food revolution, to cater the need of a patron who was in a tearing hurry (yes, in those days too time was scarce). Being too busy to sit and dine, he asked for something to eat on the move, and the ingenuous Lassen came up with the ﬁrst hamburger, whose ﬁlling was a broiled beef patty.

The Rise of White Castle If to McDonald’s credit should go for popularising hamburgers across the globe, to the White Castle goes the credit of making hamburgers an integral part of the palate of the US people. White Castle was founded in 1921, by Walter Anderson and Billy Ingram, in Wichita, Kansas, US. Presently, the fast food hamburger chain is headquartered in Columbus, US. Credited to be ﬁrst fast food chain in the world, the company is known for its small, square hamburgers, which are also known as sliders. In the aftermath of World War-I, probably due to widespread anti-German sentiments in the US at that time, burgers’ popularity received a setback in the country. But the sliders from White Castle revived the popularity of burgers in the US. The impeccable hygienic standards followed at White Castle outlets also managed to dispel US people’s apprehension at that time regarding eating ground beef, which was caused by Upton Sinclair’s novel named The Jungle(1906) that showcased the poor sanitation practices of the meat packing industry. Moreover, White Castle’s chain-wide standardised method of food preparation instilled conﬁdence among the consumers that they would receive

P R O D U C T

the same quality of offerings from any White Castle outlet. Besides, as the concept of fast food was unknown at that time in the United States (and elsewhere too), there was absence of infrastructure to support the business. The company therefore created its own infrastructure, which included centralised bakeries, meat supply plants, and warehouses to meet its supply requirements. However, the company’s refusal to franchise or resort to loan has probably lowered its growth potential. Despite pioneering the concept of fast food and the nationwide popularity of burgers, all of White Castle’s 420 outlets are located within the US, which doesn’t sound impressive in front of other huge QSR chains, which begun much later but have emerged as global forces in the QSR business.

BAKERY REVIEW Kroc… The brothers and the visionary joined hands in 1955, when Kroc became the franchise agent of the McDonald brothers. In 1955, Kroc founded the McDonald’s Corporation. He opened the very ﬁrst restaurant of McDonald’s Inc. in Des Plaines, Illinois, USA. The Des Plaines outlet garnered hundreds of dollars on its opening day, and soon more eager franchisees were lining up. Kroc franchised scores of restaurants to franchisees. By 1958, McDonald’s had sold its 100 millionth hamburger…and that was just the beginning of the story. The brothers, however, didn’t feel the pressing need to expand their

An Inspiring Story Without reference to McDonald’s no story of burger can be complete. The success of this largest hamburger chain in the world speaks volumes of the entrepreneurial genius of Ray Kroc, who fashioned its phenomenal growth. The genesis of the company can be traced to 1940, nineteen years after White Castle came into being. It begun as a barbecue restaurant in San Bernardino, California, that was being run by Richard and his brother Maurice McDonald. They produced a limited menu, focusing on just a few items—burgers, fries and beverages—which facilitated or rather enabled them to emphasise on quality at every step. Here it deserves a mention that in 1948, the brothers reorganised their business as a hamburger stand by introducing production line principles. When Kroc, who was a milkshake machine salesman at the time, visited the outlet for a business purpose, he was impressed by the bothers’ effective operations, and pitched his vision of creating McDonald’s restaurants all over the US to them. Kroc was the ﬁrst to realise the huge business potential that the restaurant did embody. However, eventually the reality of McDonald’s was to even surpass this initial vision of Ray

business on a nationwide basis. Kroc eventually purchased the chain from the McDonald brothers in 1961. He soon made McDonald’s burger not only a national favourite but a global success story in marketing. The ediﬁces of McDonald’s success story, which created global popularity for burgers, were probably the stringent consistency of quality across outlets located in different geographies, and successful franchise operations. Ray Kroc believed in the entrepreneurial spirit, and rewarded his franchisees for individual creativity. Many of McDonald’s most famous menu items—like the Big Mac, Filet-O-Fish and the Egg McMufﬁn— were created by the franchisees. At the same time, the McDonald’s operating system insisted franchisees to follow the core McDonald’s principles of quality, service, cleanliness and value.

Catering to Indian Tastes Today, McDonald’s has presence in 130 countries across more than 32,000 outlets, and the fast food chain serves 58 million customers, on an average, each day. In India, where McDonald’s begun its journey in 1996, the burger chain has a network of over 300 restaurants. India is the first country in the world where McDonald’s does not offer any beef and pork items. McDonald’s have also made earnest and successful endeavours in catering to the Indian tastes. More than 70 percent of McDonald’s menu in India has been locally developed with complete segregation of vegetarian and nonvegetarian products right from the food processing plants to the point of serving the customers. McDonald’s commitment to its Indian customers is evident even in development of special sauces that use local spices and chillies. Today, burger, a fast food product which originated from the other part of the planet, has became favourite of middle class urban Indians. Besides the abovementioned socio-economic factors, which were mentioned in the first paragraph of the story, the growing Indianisation of burgers has also contributed to their popularity among Indians, many of whom favour global tastes with local flavours. Chatpata Aloo Burger and Subz Burger from Nirula’s, McVeggie burger, McSpicy Paneer, McAloo Tikki, Masala Grill Veg burger from McDonald’s, and KFC’s Veg Zinger burger, and its recently launched Potato Krisper — a crispy potato patty, topped with tangy sauce and served up in a soft, warm bun — are only some of the plethora of burgers catering to the nuanced Indian tastes. However, the burger offerings of the QSRs should be more sensitive to the regional flavours of India, and these chains need to come up with more pocket-friendly burger options than before, if they want the taste and flavour of their burgers to permeate deeper into the realm of tier-II cities and even the huge untapped rural India. Probably the QSRs selling their burgers in India these days need another genius like Ray Kroc to make burger’s popularity a pan-Indian reality in true sense. 

Aug-Sept ’13

BAKERY REVIEW

Aug-Sept ’13

I N G R E D I E N T

P R O D U C T

P R E V I E W

CONTRACT FURNITURE SOLUTIONS

Metal Avenues, a pioneer and trendsetter in hotel and restaurant furnishings in India, specialises in quality furniture built to withstand heavy usage in the hospitality industry. The sophisticated and modern range of outdoor furniture, pool side and lawn furniture includes designer chairs, table bases, sofas, and table tops. The products range in variety of style, colours & materials. The collection of outdoor furniture is available in wood and wicker with contemporary alternatives in stainless steel and aluminum. Metal Avenues excels in being positioned as a onestop shop for high quality Indian and imported furniture, offering the largest collection of furniture for all segments of the hospitality industry like restaurant, banquet hall, pool side, guest room and hotel carts. With state-of-theart manufacturing facilities and warehousing availability, Metal Avenues has a pan India presence. A proud legacy of quality, veracity and steadiness places the company among the premier exporters of fine furniture in countries like USA, United Kingdom, Dubai and South Africa. The esteemed clients of Metal Avenues includes major players in the Indian hospitality industry namely Pizza Hut , KFC, Costa Coffee, Radisson & Lemon Tree Hotels to name a few. The products offer impeccable quality combined with long term durability, warranty and industry experience; providing an optimum level of service and solution capabilities. Metal Avenues metalavenues@gmail.com

BAKERY REVIEW

CHEF’S CHOICE

Knife is said to be the ‘life’ of a Chef. In fact, holding on to a good quality knife is extremely crucial for any user in the kitchen. Probably, the most exclusive branded knife of India, which has been closely associated with star hotels and catering units, is Remington Knives. Over the years, the company has won an essential place in the commercial kitchens of India. Its knives are made from tough, carbon stainless steel that ensures greater edge retention. These knives are heat treated and tempered in an inert atmosphere. Remington Knives are appreciated due to their sharp, long-lasting edges, userfriendly shapes and sizes and wide range. The wide range includes French Cook’s Knives, Paring Knives, Steak Knives, Vegetable Knives, Carving Knives, Slicing Knives, and many more. Edges of Remington Knives are ten times sharper and longer than the conventional knives. They are known for their full-length tang for perfect balance and for easier and less tiring cutting. The quality of Remington Knives is at par or above as compared to imported knives. They are precisely handcrafted and finished with each blade honed to an exact perfection and lasting experience. Remington Steel Arts remingtonsteelarts@yahoo.com

THE HEAVENLY TASTE OF BLUE DIAMOND ALMONDS

Almonds from Blue Diamond waft great flavour, reflect wonderful freshness and its taste is spruced with sounds of sumptuous crunchiness. The oil roasting process of Blue Diamond almonds safeguards the freshness and keeps in the natural flavour of these premium almonds. Added to these attributes is the distinctive natural sweetness of honey, which makes these almonds a special treat to savour. For an unbeatable experience have them with a cup of hot chocolate while enjoying the rains or just toss them on an ice cream on a hot day. Here it deserves a mention that headquartered in California, Blue Diamond Growers is one of Amercia’s largest agricultural co-operatives, and the world’s largest almond processing and marketing company. Exclusively brought in India by M/s. Tajir Private Limited, the Blue Diamonds’ almonds are distributed across 200 distributors and is available with all large format retailers including Reliance Fresh, Big Bazaar, Hypercity, D-Mart, etc. and through online stores such as big basket.com. The product is packed in canister with a net weight of 150 gm and priced at Rs.260/- with a shelf life of 30 months. M/s. Tajir Private Limited azizp@tajir.com

The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.

Aug-Sept ’13

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BAKERY REVIEW

Having Innate Love to Bake By Sharmila Chand

Cedric Houze, Executive Pastry Chef, Shangri-La’s – Eros Hotel, New Delhi, was born in Cosne-Cours-sur-Loire, France and resided in Paris from an early age. As a little boy, Houze loved to bake with his father who owned a patisserie. He found his love for this art quite early on in life. Now, with more than two decades of experience which combines craftsmanship and unbridled creativity, he has assembled an impressive resume for himself over the course of his career as a pastry artist. Succinctly speaking, Cedric Houze is a master patissier. Houze has began his Indian innings as the Executive Pastry Chef at Shangri-La’s — Eros Hotel, New Delhi. Prior to this, he had worked his magic in renowned patisseries all over the world. He invests much of his personal time in research and experiments to further hone his culinary skills and display creativity in the art of baking. His exacting technique brings perfection to each creation. At Shangri-La’s —Eros Hotel, he is using his knowledge and expertise to create dynamic edible works of art. His delectable menu whispers ‘sweet something’ to the palates, with its array of delights such as cakes, pastries, pralines, macaroons, eclairs, muffins, croissants, palmier, Paris-Brest, tarts, mousse, cheesecakes, brioche among others. Besides being Pastry Chef, Houze loves playing soccer and squash and is an avid traveller. The excerpts of the interview follow: What is the current trend in the Indian bakery industry? In today’s day and age, people want good value for money without compromising on the quality and premium ingredients. Within the bread segment, French baguette, multi-grain loaf and craft corn ﬂour bread are current favourites. In patisserie, guests prefer bite size desserts over a large piece of cake. How did you become a Pastry Chef? As a little boy, I loved to bake with my father who owned a patisserie. I found my love for the culinary arts right from childhood. This initial love to bake helped me to become a Pastry Chef. Who are your idol/s, that is who has/ who all have inspired you? My father inspired me from childhood and inculcated the love for baking in me at an early age. What are your hot selling bakery items?

Our sweet delights such as cakes, pastries, pralines, macaroons, éclairs, mufﬁns, croissants, palmier, ParisBrest, tarts, mousse, cheesecakes, and brioche are my hot selling creations. Currently, French baguette, multi-grain loaf and craft corn ﬂour bread are also popular at our hotel’s patisserie named Uno 2 Go.

Please tell us about some of the important day-to-day challenges that a Bakery Chef has to face Getting qualiﬁed staff with affordability in our ﬁeld is a challenge in India. Also high quality raw materials need to be imported and that is a costly affair, creating another important challenge.

What about the health quotient? How do you take care of that aspect? At our hotel’s patisserie Uno 2 Go, we have a wide selection of multi-grain breads, low fat mufﬁns, whole-wheat baguette, low calorie and sugar free desserts to cater to our health conscious consumers.

What is your working philosophy? It is check, check and double check. I also believe in making sure that my every staff member understands his/her role and also understands that I am there to support and train the team. My working philosophy also entails keeping abreast of the international trends and new innovations in my profession.

What is your favourite tool and why is it so? I feel the baking oven plays a pivotal role in the bakery operations. It is perhaps the most important piece of equipment used in commercial baking. It is my favourite tool.

How do you like to de-stress? Relaxing at home and listening to music, and ﬂicking through food related magazines are my ways of unwinding from the stress.

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