April 2022 by Divyansh Infomedia

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FOODANDBEVERAGE MATRIX

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April 2022 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

Publishers Note

MONTHLY NEWSPAPER FOR F&B INDUSTRY

MILD X-RAY RADIATION OF FOOD AS AN ALTERNATIVE TO ISOTOPE-BASED IRRADIATION Dear Readers

Food irradiation has been a subject of intense investigation for almost half a century and extension of shelf life of foods by gamma radiation is legally permitted in more than 40 countries covering a number of foods such as onion, potato, wheat, spices, flours, meat, poultry, fish, pulses, rice, semolina, fruits, vegetables and dry fruits. The Board of Radiation & Isotopes Technology (BRIT) under the Dept of Atomic Energy operates two irradiation plants for use by the industry at Nashik (for onions) and Navi Mumbai (for spices). In the private sector also such special facilities are being offered. Irradiation, also known as ionizing radiation technology, involves exposing the food to such radiations to kill micro-organisms like bacteria and viruses, insects

and their larvae, inhibit sprouting, delay ripening, increase juice yield and improve re-hydration properties. World over 5,00, 000 tonnes of foods are irradiated annually and the business is projected to cross $ 2.3 billion in value by 2012.

X-Rays, a photon radiation of wide energy spectrum of short wave lengths, is an alternative to isotope based irradiation system and they are generated by colliding electrons with a dense material called a target such as Tantalum or Tungsten in a process known as Bremsstrahlung conversion. These rays have deep penetration capacity, comparable to Cobalt-60 with the added advantage of using an electronic source that stops radiation when switched off. They also allow dose uniformity which is desirable in any industrial process of food pasteurization. X-Rays have been found to be very efficient in killing

E.coli 0157:H7 and Salmonella, two of the most virulent bacterial species causing food borne illnesses in many countries. While existing thermal and chemical interventions can eliminate pathogens, these methods are not satisfactory for delicate vegetables like spinach and other leafy materials, much sought after as a part of nutritious food menu world over. In packing sheds there are no steps during cleaning and washing, sorting and packing to destroy pathogenic microorganisms which might have originated in the field or the handling chain or as cross contaminants from other vegetables. Higher doses X-Rays (routinely used by medical profession) but much less than that used in irradiation, can be an effective tool in fighting pathogens that get access to human system through soft vegetables, without affecting the sensory quality of the treated materials.

One of the major advantages of X-Ray radiation is that investment for setting up the required facilities is affordable to the industry and each and every processor can set up the system within their premises for use as and when required. In contrast centralized facilities are called for establishing irradiation plants with all attending dangers and logistical problems. Unlike gamma radiation which invariably raises suspicion in the minds of the consumers because of its association with nuclear bombs, X-Ray machine is a familiar instrument in all hospitals and clinics with a favorable image. A major disadvantage is the relative inefficiency of the process which involves conversion of electrical energy to photo radiation requiring much more electricity than other systems..n

AAK KAMANI COMMITTED TOWARDS MAKING BETTER COMMUNITIES HAPPEN WITH CSR PROGRAMME PRAGATI

Support Khopoli by donating an ambulance, waste collection van and two Water Purification Plants oli a better place and will continue working to address social gaps through our CSR programme Pragati and live up to its true meaning for Progress

AK Kamani, the country’s leading manufacturer of specialty oils and fats, has donated an ambulance and a waste collection van to group gram panchayat Honad, along with Water Purification Plants based on RO technology to Honad and Chinchawali Gohe. AAK India launched CSR programme under umbrella of Pragati and is an attempt towards Making Better Communities Happen. The company is committed to UNDP Sustainable Development Goals and working on gaps in the communities around Khopoli. The focus areas are Women Empowerment, Clean Water and Sanitation, Health and Nutrition including medical infrastructure and Green Energy. AAK India donates an ambulance, Waste Collection Van and 2 Water Purification projects to build healthy Khopoli. The handover was done by members of AAK India Leadership

Pragati is an AAK Kamani CSR initiative is focused on making a positive impact on the environment and societies. n team. Sten Estrup, President – Asia, at AAK said: “Over the last two years, through our CSR initiative - Making Better Communities Happen, our endeavor has been to contribute towards the communities around us and create positive impact. We have strived to contribute this year through an ambulance, waste collection van and RO water purifiers. We are committed towards our goal to continue making better societies.” Dheeraj Talreja, President-South Asia, at AAK said: “AAK India is committed towards making Khop-

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April 2022 | Food And Beverage Matrix

JAPAN’S FINEST GREEN TEA ‘OCHA’ BY ‘SHIZURU’ NOW IN INDIA

LET’S GIVE THIS SPRING A HEALTHYLICIOUS CHEER WITH CORNITOS

n the Spring season, you want a dining option that ticks both the boxes of health and taste. Try Cornitos which answer all your food cravings available in different flavours, and products. They will keep your snacking momentum going and act as a mouth-watering alternative for health-conscious minds during the Spring season. One of the newest additions to Cornitos are Crusties which are baked, not fried, and is just what is needed for a happy and guilt-free

crusting, any time of the day. Crusties are a source of fibre and protein and come in exotic flavours that appeal to the Indian masses like Cheesy Garlic, Dilli Chaat, Peri-Peri, Italian Cheese, King Curry, and Lemon Chilli. These are not just savoury and crunchy but are also free from gluten and cholesterol, thus, making it a go-to snack whenever you are in a mood for some healthy munching. Along with this, Cornitos Salted Premium Peanuts that will be your go-to munchies at every party. These

exquisite and delicious peanuts are imported, jumbo size and processed using the latest technology through imported roasting lines giving them a uniform roast and a totally crunchy bite. Cornitos Salted Premium Peanuts are packed in re-sealable nitrogen-filled pouches that retain their goodness and give them good shelf life. So if you are looking for mouth-watering appetisers, then this should be your choice.n

apan’s green tea or ‘Ocha’ as it is referred to locally, is loved across the world for its restorative qualities. Now, EIJ Consulting Pvt. Ltd., is bringing Shizuru’s ‘Ocha’ green tea to India in three distinct flavours — Sencha, Genmaicha and Gyokuro. Indian green tea aficionados can buy their favourite flavours from Shizuru’s official website. Shizuru sources ‘Ocha' from Japan’s top tea estates, including the famous ‘Kakegawa Estate’, which is noted for its steamed green tea and produces some of the best teas in the world because it boasts the perfect climate and soil for growing green tea. EIJ Consulting Pvt. Ltd. will market the tea in India in partnership with importer Mittal Teas, and will also familiarise Indians with Japan’s rich tea culture while acquainting them with the green tea’s rich and soothing flavours that are infused with multiple health benefits. “Green tea has a unique 1200-year history in Japan and is known for its restorative, antioxidant benefits across the world. We cannot wait for our Indian consumers to experience the different flavours of ‘Ocha’ and learn more about its distinct tastes and benefits. We will first launch three flavours here and then add on more shortly. We also plan to bring the authentic ‘Matcha’ flavour to India very soon. For now, we are spreading the word through taste-marketing at restaurants and specialised events,” said Yosuke Shibata, CEO, EIJ Consulting Pvt. Ltd.n

TATA STARBUCKS PLANS TO OPEN 8 NEW AIRPORT STORES ACROSS 6 CITIES

ata Starbucks Pvt. Ltd has announced plans of opening eight airport stores in India in Bengaluru, Bhubaneshwar, Goa, Guwahati, Jaipur and Lucknow, offering visitors in transit a welcoming Third Place as the perfect stop for their coffee fix at airports.The opening of the stores demonstrates the company’s longterm commitment to the market, and the dedication to meet the evolving needs of the customers. The stores will be designed to provide a warm and convenient experience for customers, whether they are taking a break in transit between flights or getting their favourite beverages to enjoy on their next flight.

“This year has been really fruitful for Tata Starbucks in terms of expansion. Between December and January, we marked our biggest expansion by entering six new markets and now with the opening of eight new airport stores, we are echoing our commitment to evolve our brand and business in India to provide new and meaningful experiences to our customers.” said Sushant Dash, CEO, Tata Starbucks Pvt. Ltd. The airport stores will offer customers a wide range of menu items available at other Starbucks locations including all-time favourites such as Java Chip Frappuccino, Cafe Mocha,

Signature Hot Chocolate and Caramel Macchiato and a range of food items such as Egg White & Chicken in Multigrain Croissant, Dutch Truffle Gateau, Chilli Cheese Toast, Basil Tomato & Mozzarella Cheese Sandwich, Butter Croissant, Kakori Kebab Wrap and so on to name a few. Starbucks will also bring My Starbucks Rewards loyalty programme to each of the stores, which provides members with a host of rewards and personalised benefits as they make it a part of their daily lives. Brand merchandise and free Wi-Fi will be available across all stores.n

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April 2022 | Food And Beverage Matrix

SKIPPI ICE POPS PARTNERS WITH SWIGGY INSTAMART ACROSS 17 INDIAN CITIES

kippi Ice Pops- India’s first ice popsicle brand has partnered with Swiggy Instamart to offer quick delivery service of Skippi’s. The partnership will allow Skippi’s to reach shoppers on Swiggy Instamart across 17 Indian cities and be part of the top retail items in the rapidly rising Quick Commerce Service space. After the unprecedented success on Shark Tank India (First pitch to receive an All Shark Deal), this strategic association with Swiggy Instamart will allow shoppers to receive their Skippi Ice Pops in as little as 45 minutes. On

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Instamart, Ravi Kabra, co-founder and CEO, Skippi Ice Pops said, “Swiggy Instamart is reliable, trusted and one of the leaders in the Quick Commerce Service space. It’s vital to give shoppers more options for how and when they want to shop. Swiggy Instamart has given us more flexibility in meeting evolving customer needs and behaviour. Swiggy Instamart’s established network of quick door to door delivery will be critical on the onset of summer.” Skippi Ice Pops is currently available in six flavours; Raspberry, Orange Cola, Mango Twist, Bubblegum and Lemon. Shoppers will be able to order a box of 12 pops with 6 flavours for Rs 240, a bag of 36 pops for Rs 666.n

BIKANO FORAYS INTO THE SOUTHERN MARKET WITH A NEW PLANT IN HYDERABAD

ikano, India’s favourite snack and packaged food manufacturing company, has inaugurated its newest plant in Hyderabad. After huge success in the north of India, Bikano has long-term plans of market expansion in the south, and are kicking them off with this new plant. Their immediate focus is going to be to make forays into the entire Telangana market and, gradually, it will take steps to target the other southern states as well. Manish Aggarwal, director, Bikano, Bikanervala Foods Pvt Ltd, says, “We understand that Southern Region is a huge market potential for Bikano, and we have been meaning to step into it for a while. With this new plant at Hyderabad, we are creating a lasting production and supply footprint in the south that we can keep building on. After doing research & analysis of the southern market, we have decided to step in with namkeen & sweets category. Along with our ongoing products, we are

also launching few products that will specially cater to the southern taste palette. Dawinder Pal, head of marketing at Bikano, says, “While the south is a complete market by itself, we are serious about exploring and conquering it. Hence, we are beginning with the production of Bikano namkeens and sweets at the new plant, before adding other categories to the list. Telangana, Maharashtra, and Andhra Pradesh are the markets that this plant will chiefly supply to, at the beginning. Since we are already available via modern retail channels to the entire nation, we expect to consolidate our position further in the south through our business expansion plans in the coming years.” Pal admitted that the company was in the midst of other expansion plans as well, in terms of sales and distribution channels, to ensure that it’s entire range of authentic Indian namkeen offerings is found at every store, market, and mega-market near you.n

FORMER SENIOR UNILEVER EXECUTIVES LAUNCH AUTHENTIC FOOD COMPANY FAIRPLUM; RAISE $2 MILLION

upesh Agarwal, Mayank Tandon and Mitesh Thakkar have launched their entrepreneurial innings with FairPlum, a food company which will deliver authentic food to consumers without compromising on health and hygiene. Agarwal and Thakkar are ex Unilever, and have worked in leadership roles across functions like Finance, procurement, manufacturing, product development and personal care. Tandon, is a food and beverage specialist and entrepreneur who has led, built and scaled hospitality brands at Reliance Retail, Sanjeev Kapoor Restaurants, Future Group Cloud Kitchens. He has managed a diverse portfolio of building restaurants, large commissaries, cloud kitchens and food retail, in India and in international markets. The company has raised $2 million in a seed round led by Mumbai-based early stage focused VC Unicorn India Ventures. Reputed angels Vivek

experience centre, 5-10 kiosks within 2022 starting from Delhi-NCR and Mumbai. The food company operates in 17 locations and has confirmed 10 more cloud kitchen locations and 1 Physical Experience centre in Thane along with Bikanervala which is expected to go live in the next 2 months.

Sirohi, VP-R&D, Unilever, Amith Agarwal, Co-founder and CEO at Agri-Bazaar, Dinshaw Family Office, Anisha Subandh have also participated in the round. It was founded in 2020 with the ambition to create products and brands which the consumers love, a food company that delivers authentic flavours and food nostalgia to customer doorsteps in less than an hour. The company is working with the regional/ local authentic and heritage food brands of India and taking nostalgic dishes from their kitchen

and making it available to consumers sitting anywhere by using food technology, food science and a supply chain network of cloud kitchens. The products are deployed through a phygital model of cloud kitchens, e-commerce, experience centres and channel sales platform. The food company has partnered with popular food brands and food entrepreneurs from across India to make available authentic food specialties they miss through the brand concept ‘Food Karvaan’. The company plans to have 100 Cloud Kitchen locations, 1 Physical

Anil Joshi, managing partner, Unicorn India Ventures, said, “FairPlum leverages technology to enhance efficiency and preserve the taste of the food which will be delivered in under an hour. Their ability to adopt the changing trend driven by technology has made the world closer to the consumer. Today, the consumer wants what they see and with immediate fulfilment. The food industry is undergoing a significant revolution especially with its creativity, innovation and cutting edge technologies. We saw a strong pipeline of user base and business traction addressing food nostalgia which is why we decided to invest in them further.”n

Food And Beverage Matrix | April 2022

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April 2022 | Food And Beverage Matrix

NEXT-GEN FOOD PRESERVATION: EXAMINING ADVANCED CLEAN LABEL SOLUTIONS FOR FUNCTIONAL SHELF LIFE EXTENSION of solutions and maintain product quality throughout the entire shelf life,” comments Amber Beckett senior business development and product manager at Corbion.

individual component, elevating best in class taste of the natural product and getting closer to the sensory experience of a ‘no preservative’ solution,” says Heintz.

“Our science-backed product offerings include classic rosemary, acerola, and green tea offerings, as well as unique science-backed blends that are equipped to address the challenges that can arise in the harshest conditions, such as color fading under retail lighting.”

“We see this type of ingredient technology replacing processes such as high pressure processing, which is energy and water-intensive, and thus not very sustainable.”

Corbion’s newest launches in the space of shelf life solutions include its plant-based natural antioxidants, specifically its new Origin portfolio.

helf life extension remains top of mind for food producers but is now met with demands for cleaner labels that bridge naturality and functionality. Claims around food waste reduction – linked to natural preservation – are resonating with consumers as they seek out sustainable food solutions. FoodIngredientsFirst speaks to key suppliers Kerry, Corbion and DSM to discuss further developments in the space of food preservation.

Spike in attention to “best before” dates It is no surprise that consumer behavior has changed significantly due to the COVID-19 pandemic. Consumers continue to shop less frequently, but they buy more per trip. Whether it be inflation or not, spending per trip has risen an average of 22% compared to pre-pandemic levels, and average weekly spending on groceries has jumped 16%, according to Kerry-cited data.

“The portfolio’s differentiating qualities – unique value-enhancing processing, certified authenticity and a strong reputation for sustainable sourcing – combine to deliver advantages for effectively delaying rancidity and color loss during shelflife,” says Beckett. considered sustainability at the time of purchase being strongly influenced by best before/expiration date,” remarks Eelco Heintz, global RD&A manager for Kerry Food Protection & Preservation. “We see that vinegar is trending as a preservation ingredient. Our vertical integration, global scale and security of supply are accelerating a conversion from conventional to vinegar-based preservation for many and we are also seeing the halo effect on our acetic-acid-based conventional solutions.”

Craving transparency Consumers demand transparency and want to know more about the “who, what, where and how” behind the food they buy. The evolution of ingredient and flavor choices from artificial ingredients and artificial flavors now includes clean label, transparency and sustainability.

Kerry research highlights a greater emphasis on food waste reduction with 67% of consumers actively making moves to reduce this (Credit: Kerry).

Clean label and well-established flavors are essential, particularly within meat products that use preservatives. According to Innova Market Insights, three out of the top five positionings for the meat category are “clean label” and “free from” claims.

“Our consumer research is showing a large emphasis on food waste reduction with 67% of consumers actively seeking to reduce food waste as a result of the COVID-19 pandemic and 82% of global consumers who

“At Corbion, we are well equipped to couple our extensive expertise with protection from microbiological spoilage and food safety concerns with attention to oxidative challenges, to provide a holistic set

Plant-based shelf life extension In terms of its product range, Kerry offers portfolios in fermentates, vinegars, plant extracts and conventional preservation solutions. “The innovation here is optimizing each mode of action to get maximum efficacy at very low doses of each

Kerry is currently building upon the success of its free-flowing zerosodium solution Provian K (Credit: Kerry). Kerry is currently building upon the success in its free-flowing zerosodium preservation solution for meat Provian K (potassium acetate and potassium diacetate blend) with the upcoming launch of Provian N (sodium acetate and sodium diacetate blend). “[The Provian line of solutions’] functionality is to be bacteriostatic – meaning, to inhibit bacterial growth – in meat applications. Provian builds on the proven power of acetates to deliver powerful preservation performance at comparably lower doses to other market solutions,” Heintz explains. “Provian N will have cost advantages over Provian K which was formulated Continued on page 11

Food And Beverage Matrix | April 2022 Continued from Page 10

to be innovative in the zero-sodium space.” Heintz notes there is significant demand for this cost-saving in emerging markets. “Despite its sodium-base, the dosage is so much lower in application that it can still help some customers meet their sodium targets versus other sodium-based market solutions that require up to five times higher dosage to be effective and thus add more sodium than Provian N.”

Functional enzymes for bakery DSM’s BakeZyme Fresh XL and BakeZyme Master maltogenic enzymes help to keep bakery products fresh for longer by bolstering resilience and moisture in a range of applications, including on-the-go sandwiches and tortilla wraps. With BakeZyme Master, an amylase ingredient, bakers can produce bread with increased softness, delayed staling and an appetizing sensory profile. This can be enjoyed not only in the first week, but across the product’s shelf life. This solution is also especially effective in improving the foldability in tortillas. With these leading solutions, consumers and producers alike can enjoy improved freshness for longer and help to reduce the food waste that can occur after products reach consumers’ shelves. “Our tests demonstrate that adding BakeZyme Master significantly delays the firming of the bread crumb, as well as maintaining its resilience – important indicators of product freshness,” says Helma Stolze-Lagerweij, global application manager baking and confectionery. “Bread made without maltogenic amylase stales faster and, after three to five days, the crumb is twice as hard as freshly baked bread. Meanwhile, bread made with 10 to 20 ppm of BakeZyme Master can last two to four weeks of shelf life before reaching the same hardness as breads made without maltogenic amylase at just four days of shelf life,” she explains. “These findings are confirmed by sensory panels, which verified high scores for softness, moistness and cohesiveness.” BakeZyme Master also leads to a lower starch retrogradation. As a result, less water migrates from the gluten to the starch crystals, keeping the gluten network plasticized for longer and to a larger extent. BakeZyme Master is also very effective in low pH dough conditions or high sugar-containing doughs and is therefore a multi-functional tool to guarantee high bread quality during shelf life. By Benjamin Ferrer

SOCIETY HALDI DOODH POWERED BY THE WONDER SPICE LAKADONG HALDI

remium tea-makers and a celebrated household name, Society Tea, has diversified its product range by introducing the much-awaited Immunity Boosting Beverage, Society Haldi Doodh. Being the pioneer in their segment, the company has adapted to innovative initiatives and ventured into the Dairy Category with the aim of manufacturing best quality products. With the introduction of Haldi Doodh their objective is to make their consumers adapt to a healthier lifestyle and build their immunity. Bringing nature’s wealth for your health, the Haldi Doodh or as millennials call it, Turmeric Latte, Instant Premix, is packed with the rich flavour of the Lakadong Haldi, grown on the foothills of Jaintia hills, Meghalaya. Lakadong Haldi is also referred to as the World’s Best Haldi or Wonder spice having a higher curcumin content, strengthening its antioxidant and anti-inflammatory properties whilst giving the spice a bright yellow hue. Additionally,

accompanying the Lakadong Haldi are spices like, ginger powder, black pepper, cinnamon and Ajowan seed oil, all exhibiting immunity boosting characteristics.n

April 2022 | Food And Beverage Matrix

VADILAL ENTERPRISES UNVEILS NEW GOURMET NATURAL ICE CREAM RANGE

ICE CREAM PRODUCERS ARE PREPARING FOR A BUSY SEASON AS SALES INCREASE IN MARCH

T V

adilal Enterprises Ltd, a premium ice cream brand, has launched a new Gourmet Natural product line. This new product range will be available in stores near you. The company has also come up with a new campaign on it, roping in 'Gulab Jamun' uncle to enthral viewers through quirky humour. Crafted for a premium experience, Gourmet Natural is a range of ice creams made from handpicked ingredients, especially for Indian tastebuds with no use of artificial colours and flavours. Each flavour is rich, creamy, lip-smacking, unique, delectable and filled with the goodness of nature. Several years of expertise and a proficient team has helped Vadilal curate this special range. There are five delicious flavours available in tubs (Gulab Jamun, Alphonso Mango, Kesar Pista, Classic Malai and Falooda) and two flavours in kulfi (Badam Pista Kesar and Rajwadi). With Gourmet Natural, the ice cream connoisseurs can now bring home the best of nature and enjoy a delightful experience. "At Vadilal Enterprises, we are

committed to offering a neverbefore sensory experience to our patrons through our delectable ice cream range. Gourmet Natural aims to replicate this experience by amalgamating the flavours of Indian desserts with ice creams. It is brought to life by a new campaign harnessing a 'pull' factor of the 'Gulab Jamun' uncle and his superb acting prowess. The campaign is in line with our larger goal of offering pleasant surprises to our patrons and ensuring 'Har Dil Bole Wah Vadilal’. Consumers are liking the fusion touch we are offering with the Indian flavours ice creams, the products have received widespread acceptance in the market.," said Aakanksha Gandhi, brand director, Vadilal Enterprises Ltd. The campaign on Gourmet Natural consists of a TV commercial depicting 'Gulab Jamun' uncle satisfying his craving for Gulab Jamun through the new Gourmet Natural Gulab Jamun ice cream. He is transported into a world of fantasy upon consuming the dessert. The 20-second commercial ends with the slogan “Har Dil Bole Waah! Vadilal’ reaffirming the brand's commitment to offering unique experiences to its patrons.n

he early arrival of summer has given joy to icecream producers, who are reporting better March sales than in the pre-pandemic era as life returns to routine and COVID-19-related restrictions are lifted. Larger market participants, such as Amul and Mother Dairy, have recorded 30-35 percent greater sales in March so far compared to the same period in 2019. “The summers have arrived early, which is beneficial to the category.” “We saw a jump in demand in March, and while it is significantly greater than the previous two years, we are also 30-35 percent ahead of the same month in 2019,” said R.S. Sodhi, managing director, Amul brand. Other businesses have reported even larger sales. Naturals Ice Cream, a popular Mumbai-based ice cream business, has witnessed a 150 percent increase in sales over the pre-Covid era, according to director Siddhant Kamath. “We are certain that April, May, and June will be a banner season for us,” he added. Summer is the peak season for ice cream firms, with most companies generating 40-60% of their total sales and 80% of their earnings during this time. These firms’ sales have suffered significantly in the previous two seasons as successive waves of the epidemic have ravaged the nation and travel restrictions have been implemented. According to Care Ratings statistics, ice cream manufacturing in the country fell roughly 42 percent in FY21, which is also a sign of consumption given the product’s short shelf life. From FY15 to FY20, it has been steadily increasing. Amul, for example, was only able to produce 50% of its ice cream sales in FY21 and was predicting a similar drop in FY22. However, with the recovery of demand, the year ahead appears to be brighter. Amul is the global leader in the ice

cream area, claiming over 40% of the market. Companies are sprucing up their distribution and supply networks in anticipation of a boost in demand. “Our priority is to provide consistent product availability across all of our channels,” Sodhi explained. Companies are sprucing up their distribution and supply networks in anticipation of a boost in demand. “Our priority is to provide consistent product availability across all of our channels,” Sodhi explained. Mother Dairy, which is controlled by the National Dairy Development Board, is also introducing new products and opening additional locations. “We want to provide around ten new goods to keep our customers interested, as well as expand into approximately 100 new communities across the country.” We will also launch a wide media campaign to increase brand awareness during the peak consumption season,” said Sanjay Sharma, business head, dairy goods. Mother Dairy anticipates that the category’s sales would more than treble by the summer of 2021. While offline channels account for a substantial portion of ice cream sales, firms have attempted to expand into delivery during the previous two seasons. As a result, firms like Naturals Ice Cream now get 35-40% of their sales through delivery, up from 20% before Covid. Companies are expecting a surge in takeaways and deliveries this season too. As it prepares for the summer, Naturals Ice Cream has launched sugar-free flavours that are liked by consumers who choose for delivery, and it is also organising its inventory with a focus on seasonal bestsellers such as mango, lychee, and kala jamun. “We estimate our sales this season to be twice as big as they were before the epidemic,” said Kamath of Naturals Ice Cream.n

Food And Beverage Matrix | April 2022

SUGAR HAS A BITTERSWEET RELATIONSHIP WITH OUR HEALTH. IT OCCURS NATURALLY IN FOODS THAT CONTAIN CARBOHYDRATES, AND SINCE OUR BODY DIGESTS THESE FOODS SLOWLY, SUGAR ACTS AS A STEADY SUPPLY OF ENERGY.

Anne Tan is Senior Manager of Business Development for Food and Beverage Ingredients Asia Pacific at DKSH based in Kuala Lumpur in foods that contain carbohydrates, and since our body digests these foods slowly, sugar acts as a steady supply of energy. On the other hand, processed sugar is added to several food products. Too much of it can result in consuming excess calories, leading to weight gain and other serious health issues.

Global Appetite for Change

s much as we are programmed to love sugar, we all know that when consumed in excess, it can negatively affect our health. The pandemic has also added to the shift in consumer behavior, with evidence that comorbidities such as obesity and diabetes could lead to more severe COVID-19 outcomes. Sugar has a bittersweet relationship with our health. It occurs naturally

Since the body cannot distinguish between natural or processed sugars, the World Health Organization (WHO) has designated any sugar added to food as a “free sugar”. Their advisory states that consumption of free sugars should be kept to less than ten percent of the daily energy intake, i.e. approximately 12.5 teaspoons. The issue today is that free sugar is everywhere. It is used to impart sweetness, as a preservative, and to alter attributes such as the texture, color, body, and browning capability of food.

With several nations imposing additional taxes and restrictions on the use of sugar, the food and beverage industry is inventing new approaches to introduce low-sugar formulations, allowing the global sugar reduction market to grow at a significant rate.

Hit the Sweet Spot With Sugar Reduction While creating alternatives to sugar brings its own set of challenges, such as retaining the sweet flavor that consumers are accustomed to, manufacturers are using more and more innovative solutions to maintain and increase their customer base. These include: Removing or reducing added sugar in products Substituting sugar with natural and plant-based sweeteners like stevia or monk fruit Using modulation technologies to

increase the perception of sweetness through flavor tonalities Moving beyond sweetness to alternative tastes such as coconut sugar Beyond retaining sweetness, sugar reduction efforts may entail combining several technologies to retain textual properties, preservation, and yield. Driven by this growing demand for more natural health products, food and beverage companies have placed sugar reduction at the center of product innovation. Contact us to learn more about our sugar-reduction solutions.

Sources: •

Sugar reduction is key for a healthy future

•

Life is sweet: the sugar story

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The sweet danger of sugar

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Global Sugar Reduction Marketn

April 2022 | Food And Beverage Matrix

ON NATIONAL PROTEIN DAY, BRITANNIA URGES INDIANS TO CONSUME GOOD QUALITY PROTEIN

n National Protein Day, Britannia Industries Limited, one of India’s largest food and dairy companies, talks about their new consumer promise with their protein rich cheese through the launch of ‘Start Protein Strong' campaign. According to India’s Protein Paradox, the under consumption of protein in Indian households can be pinned down to several influencing factors, a crucial one being the inability to identify the correct sources of protein. Proteins are an important macronutrient and should be an essential component of any diet. However, a study by ICMR in 2020 a meagre five per cent of rural Indians and 18 per cent of urban populace in the country consume the recommended amount of good quality proteins. On National Protein day, the company through its new campaign, aims to educate consumers about the role of Cheese as a source of good quality protein.

strength. Protein is vital for kids that play sports or participate in active physical activities to build their strength. The new range of cheese will be available across stores in India and will be available on BigBasket and other leading marketplaces.

Made with the goodness of cow’s milk, two slices of cheese are equivalent to one glass of milk, or 35g of paneer, in terms of protein content. Cow’s milk is also known to have the highest quality of protein amongst vegetarian sources. The brand thus aims to encourage Indian parents to include cheese as a rich and delicious source of good quality protein as part of their children’s diet. Nearly 95% of Indian mothers know about protein as a macronutrient,

AHMEDABAD GETS ITS FIRST VADILAL DESSERT CAFÉ

but only 3% really understand its important functions and why one should consume it. The launch of this new range portrays how cheese is committed towards providing a solution to this rather astonishing gap in good quality protein consumption patterns amongst Indians. The brand also launched a digital film as a part of the campaign focus on why mothers of growing children choose cheese that is made with cow’s milk and packed with protein

NATURALS ICE CREAMS UNVEILS ANNUAL BERRY FESTIVAL, PERFECT FOR BERRY LOVERS

and fusion food dishes. The initiative is in line with the company's commitment to providing relishing and unforgettable experiences to the customers.

It has over 60 plus dishes on offer; every dish is made with ingredients which are exported to countries like USA, Singapore, UAE, Australia and many more. Along with ice creams, the cafe also offers a new menu of trendy and Instagram-worthy desserts

Aakanksha Gandhi, brand director, Vadilal Enterprises Ltd., said, “This concept came about from the simplicity that Vadilal Ice Creams embody. Having a Vadilal ice cream gives a joy of being lost in the moment and wishing that moment to linger on. This is how we conceptualised Vadilal Now For Ever. We have over 150 flavours available in more than 300 formats! We wanted to use the same products that you get at any Vadilal store but with a never-before-seen twist to give you an unforgettable experience.”n

he residents of Ahmedabad have a reason to cheer with the opening of the first café by Vadilal Enterprises Ltd., called ‘Now For Ever’. It represents the fusion food, delectable desserts and eye-catchy ambience to cater to millennials and Gen-Z and nurture their passion for scrumptious food. The company also plans to expand it to key cities such as New Delhi, Surat, Jaipur by the end of the year. It plans to have one outlet in every major city across the country.

Abhishek Sinha, chief business officer, dairy business, Britannia Industries Limited, said, ‘’Protein intake is a vital need, especially amongst children. At Britannia, we aim to ensure that our products provide a nourishing and fun way of daily protein consumption for our audiences. Many studies have also indicated the deficiency of good quality protein in the average Indian kid’s daily diet. On National Protein Day, our aim was to amplify the need for Indian parents to ensure their children get the right amount of good quality protein by including Britannia Cheese in their diet. Made with the goodness of cow’s milk, Britannia Cheese is a delightful source of protein for children to Start Protein Strong.”n

ll the ice-cream lovers out there, it is a ‘berry’ special day because India’s preferred ice cream brand, Naturals is back again to delight your taste buds with a variety of berry-flavoured ice creams as a part of their muchanticipated annual Berry Festival. A yearly tradition, the much-loved berry festival is all set to return to serve ice cream lovers with innovative flavours. This year guests can savour in some of the most drool-worthy flavours like Mulberry, Blueberry, Raspberry, Black Currant and Gooseberry.

These classic flavours that taste refreshingly fruity, combining a creamy base with real berries are a perfect way to sweeten any craving. Kick-starting at all outlets, the brand has made use of berries that are carefully mixed in the ice cream to preserve larger chunks for that bursting flavour. Prepared with choicest ingredients like milk, sugar and berries such as raspberry, black currant, mulberry, blueberry and gooseberry, this treat is sure to leave you with a very berry sweet taste. All these berry flavours will be available as single scoops, double scoops and family packs.

ON I IT D E L IA C E P S

INDIA INTERNATIONAL DAIRY EXPO 2022

IDEATE. INNOVATE. SUCCEED. A technical seminar by Indian Dairy Association (West Zone) on dairy industry trends on 13 April 2022

BLOCK YOUR CALENDAR

Human Interface: The trade fair brings back exhibitors and visitors to add the much needed human interface to our exhibitions.

13-15 April, 2022 Bombay Exhibition Centre, Mumbai

Call : 022 62044800 Email : sales@koelnmesse-india.com Visit : www.iideindia.com

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April 2022 | Food And Beverage Matrix

MOST AWAITED TRADE SHOW FOR FOOD & BEVERAGE TRADE AND RETAIL INDUSTRY ANNAPOORNA - ANUFOOD INDIA 2022 Understand The New Trends: The stage is set for new food and beverage pavilions to promote business growth ORGANIC FOODS

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Explore The B2B Meetings Portal:

The business matchmaking programme designed to help make valuable connections and pre-schedule your meetings with HORECA and International buyers

Supported by Premium Industry Associations

14–16 September, 2022 Bombay Exhibition Centre, Mumbai

Call : 022 62044800 Email : sales@koelnmesse-india.com Visit : www.anufoodindia.com In cooperation with

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Food And Beverage Matrix | April 2022

THE LARGEST INTERNATIONAL SUPPLIER FAIR FOR THE FOOD AND DRINK INDUSTRY

ANUTEC- INTERNATIONAL FOODTEC INDIA 2022 Witness the latest innovations serving the complete spectrum of the food production chain FOOD PROCESSING

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14–16 September, 2022 Bombay Exhibition Centre, Mumbai

Call : 022 62044800 Email : sales@koelnmesse-india.com Visit : www.anutecindia.com

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April 2022 | Food And Beverage Matrix

INJECTING VALUE INTO THE SEAFOOD SECTOR of needles allows less brine per needle to be injected at a lower pressure. It also means reduced downtime spent cleaning the equipment and surrounding environment.

njecting brine into meat products such as cured bacon is crucial for consistency of distribution, quality and yields for food manufacturers. Now the seafood industry can also take advantage of this precise technique for locking in flavor and ensuring a longer shelf life for seafood products. Leading technology provider GEA Food Solutions has launched automated injection systems suitable for the hygienic handling of a variety of fish, including cod fillets, salmon and mackerel. Configuration of the needle pattern can be adapted according to species, whether injecting brine, marinating or flavoring products. There are multiple reasons for injecting fish with brine, most

Senior product sales manager for GEA, Bjarne Lyngø, explains that a tight needle pattern, in combination with immediate post-injection handling such as shaking or vibration, helps close needle marks while the brine is more easily absorbed by the fish, improving the flavor. important is the need to ensure product safety especially for readytoeat products. Brines include salts and additives that help to inhibit bacterial growth, such as listeria, and to extend the product’s shelf life and flavor to make sure that it arrives with the consumer in perfect condition. If fish is dried & smoked, it will lose weight in the process. Adding brine before smoking ensures that the product remains succulent, with less protein loss, while it absorbs the characteristic smoked flavors. GEA’s 2mm injection concepts such as the Multi Jector introduce brine in a high-density injection pattern, combined with the right injection pressure, avoiding injection points becoming saturated which can cause the brine to leak out. A higher density

He says: “On a Multi Jector for example there are 792 very fine hypodermic needles 2mm in diameter. With lower pump pressure the marks are not visible, and you have no separation in the meat. After injection we use high frequency shaking technology for better penetration of the ingredients and flavors being added to the fish. The protein and brine ingredients are activated which means there is less drip and less deterioration of the product.”

pick-up variation and post injection purge enabling manufacturers to provide a better, more consistent product. GEA injection, shaking and chilling technology is designed to work together with safety and accuracy built in through decades of experience and engineering excellence. As a result, product quality and consistency are significantly increased, and higher efficiency can be achieved. Without a doubt the seafood industry benefits from GEA’s unique brine injection technology. This is driven by an understanding of the process and the quality of the equipment deployed to carry out the tasks involved. This ensures that the benefits extend from the processor to the reseller and ultimately to the allimportant end consumer.n

For good vibrating the GEA Multi Shaker is the market leader. Shaking the fish with high-frequency vibrations achieves even better distribution of brine. To complete the line there is the cool GEA Super Chill. This accurate temperature controlled brine chiller reduces both injection

JIMMY’S COCKTAILS COLLABORATES WITH GREATER THAN TO LAUNCH GIN CHERRY SOUR growing love for cocktails and a new homegrown ability to create worldclass craft beverages that takes the flavour innovation game to a whole new level.

adiohead Brands, makers of Jimmy’s Cocktails, leading non-alcoholic mixers company in collaboration with craft Gin brand Greater Than, has rolled out India’s first alternate to Tonic Water for Gin lovers – a Gin Cherry Sour. Crafted at the Jimmy’s Cocktail Labs by Yangdup Lama, world’s leading mixologist, it brings together two of India’s fast-growing premium beverage brands from their respective categories – India’s first craft Gin (Greater Than) and India’s fastest growing Cocktail mixer (Jimmy’s Cocktails). Commenting on the new flavour,

Yangdup Lama, head of product, Jimmy’s Cocktails, said, “Finding the right sour cherry was critical for this. We sampled many, finally zeroed in on a particular variety from Turkey which had the perfect balance of sweet and tart. When poured over ice or served chilled mixed with Greater Than Gin, the Cherry Sour delivers a perfect balance of sweet & sour with a lingering long finish of the ginger spice making it a well-rounded cocktail, perfect for all seasons.” The Jimmy’s Cherry Sour is best enjoyed on ice mixed with Gin or straight up as a refreshing chilled beverage. Its flavour craftmanship is a testimony to India’s fast-

Commenting on Anand Virmani, distiller, Greater team at Jimmy’s

the partnership, co-founder and Than, said, “The has been lighting

up the beverage space and we’ve been big admirers of how they have managed to add a new dimension to at-home-drinking. We have been part of the trials of Gin Cherry Sour along with the legendary Yangdup Lama and are excited that this Jimmy’s x Greater Than collaboration is finally ready to hit the shelves.”n

Food And Beverage Matrix | April 2022

METTLER-TOLEDO’S GIVES FREE ACCESS TO ITS INSPECTION EXPERTISE

Test Before You Invest: Food and pharmaceutical manufacturers can commission a free, real-life inspection test using their own product samples to accurately assess which inspection technology is best for them

o help manufacturers access expert advice to select the right inspection equipment for their products, MettlerToledo Product Inspection is providing free product evaluation and testing services. Depending upon the product type and manufacturing environment, Mettler-Toledo can receive product samples for testing at one of its four Application Centres - in the US, Spain, Malaysia, and China. Manufacturers across the globe can now receive an individual evaluation of their own products detailing attainable inspection accuracy, performance and contaminant detection sensitivity. The resulting Product Test and Sensitivity Report created is based on real-life product needs and can include metal detection, x-ray, checkweighing and vision inspection technologies. At current capacity levels, MettlerToledo can produce more than 1,500 test reports every year. With every test, parameters such as environmental conditions, e.g. temperature and line speeds, are replicated. A COVID-19-proof process allows manufacturers to watch the testing via a remote video link from anywhere in the world. Test results are then documented in a detailed report by Mettler-Toledo’s inspection experts after the tests are concluded. The report includes information such as the most suitable product inspection technology based on the actual product, manufacturing facility,

potential contaminant detection requirements, and business needs. It also contains detailed data regarding the False Reject Rate (FRR: the number of good or clean products incorrectly rejected) and Probability of Detection (POD: the consistency of detection when a contaminated product is passed through the system). In a recent case, Mettler Toledo worked with an international dairy manufacturer to test blocks of butter. The key focus of the testing was metal detection technology and the aim was to establish whether a Profile metal detector with an operating frequency of 200-600-800 kHz or a Profile Advantage detector with multi-simultaneous frequency technology was most suited to the application. During the ensuing test, both systems were trialled, and the result came down in favour of the Profile Advantage. This technology is now used worldwide to improve the manufacturer’s quality standards. “We know that Quality Managers are very keen to take advantage of free testing, and we’re delighted to open our doors and our expertise to them,” said Christine Gottschalk, Head of PI Test and Democentre, Mettler-Toledo Product Inspection. “There are huge benefits for manufacturers in using this service, since we can demonstrate which inspection equipment will best solve their problems from contaminant detection, weighing accuracy to

label verification. Manufacturers can be certain that they are investing in the right solution, so it lessens the risks behind major capital expenditure.” For more information: https://www. mt.com/in/en/home/library/knowhow/product-inspection/test-beforeyou-invest.html

About METTLER TOLEDO METTLER TOLEDO is a leading global manufacturer of precision instruments and a service provider. The company ranks highly in a number of market segments and is a global market leader in many areas. METTLER TOLEDO is the largest provider of weighing systems and analysis instruments for use in laboratories and in-line measurement within demanding industrial and food production processes.

and CI-Vision and PCE Track & Trace. The product inspection solutions improve manufacturers’ process efficiency and help them comply with industry standards and regulations. METTLER TOLEDO systems ensure consistently higher product quality, helping protect both consumers as well as the reputation of manufacturers and their products and brands. For more information, please visit: http://www.mt.com/pib

The Product Inspection division of METTLER TOLEDO is one of the leading providers within the field of automated inspection technology. The division includes the following brands: Safeline metal and X-ray inspection, Garvens and Hi-Speed checkweighers,

Total Solution for Beverage Industries KHS MACHINERY Pvt. Ltd. I N N O F I L L ‐ Filling Tecnology INNOCLEAN ‐ Cleaning Technology INNOKET ‐ Labelling Technology INNOPRO ‐ Process Technology INNOPACK ‐ Packaging Technology

MANUFA��URER��E��R�ER��F� BEVERA�E��AN�� HIRAPUR CHOWKDI, AHMEDABAD-MEHMDABAD STATE HIGHWAY, DIST. AHMEDABAD SALES OFFICE: 15, Madhuban, Nr. Madalpur Underbridge, Ellisbridge, Ahmedabad-380006 Phone: +91-79-26440331, 26443236 Fax: +91-79-26445146 E-mail: khs@khsindia.com Website: www.khs.com

April 2022 | Food And Beverage Matrix

INDIA’S MOST COMPREHENSIVE DAIRY AND DAIRY TECHNOLOGY TRADE FAIR – INDIA INTERNATIONAL DAIRY EXPO (IIDE) IS BACK WITH THE SPECIAL EDITION FROM 13-15 APRIL 2022 AT BOMBAY EXHIBITION CENTER, MUMBAI Indian Dairy Association (IDA) West Zone to organise technical seminar for the dairy fraternity on 13 April 2022.

fter hiatus of 3 years, it is a welcome news for the entire dairy industry that India International Dairy Expo (IIDE) is making a stronger comeback with encouraging response from the dairy fraternity. Lot of changes in the dairy technology are observed and more are anticipated post pandemic as the situation is coming to normalcy. Indian Dairy Association (IDA) West Zone is associated with IIDE and would be hosting a technical seminar on theme “Ideate. Innovate. Succeed”. The agenda will include topics like New Technologies & Innovations in Dairy, Blockchain Technology & Drones for Dairy Industry, and Offerings by Dairy Research Institutes and Industry Requirements. Dairy industry is very much eager to witness this special edition and looking forward to solutions. IIDE offers an ideal business platform to dairy industry solution providers for networking and display services and solutions first-hand in a LIVE environment alongside key decision makers from the dairy manufacturing and farming sectors. At IIDE 2022, network with senior professionals and generate unlimited business opportunities in a safe business environment. Connect with the right buyers and learn key industry trends while staying ahead of your competition. Consumers are increasingly concerned about the quality, safety, and hygiene of food products, including dairy. This is expected to boost the growth of the value-added dairy segment within India’s organised dairy market. There is growing change

in preference from loose products to packaged products. Categories like liquid milk, curd, paneer, and sweets have experienced this trend, which mainly benefits the organised sector. Companies with a strong retail penetration have realised immediate benefits. However, companies with a commodity and business-to-business focus will desperately push toward consumer-focused in the coming years. As one of the world’s largest-volume dairy markets, India is fertile ground for the international brands. Product innovations are likely to help the acceleration of India’s formal dairy market. This, in turn, should bring about favourable government policies and promote industry consolidation. Specialist agricultural bank Rabobank believes the time has come for global players to start investigating the market’s potential.

The Trade Fair In the purview of the growing dairy market in India and increasing requirements for the new technology, to provide a platform for networking, knowledge sharing and business growth Koelnmesse YA Tradefair Pvt. Ltd., an Indian subsidiary of Koelnmesse GmbH, Germany and Indian Dairy Association – West Zone are organising the special edition of India International Dairy Expo (IIDE) 2022. The current edition of the comprehensive dairy and dairy technology event is being organised from 13-15 April 2022 at Hall 1, Bombay Exhibition Centre, Mumbai, India. India International Dairy Expo (IIDE) has become a brand to reckon with in the dairy and dairy technology exhibition and knowledge forum. It has gained the status of the landmark trade fair in the dairy fraternity for the dairy professionals not only in India but also in the neighbouring countries spanning the canvas of dairy industry from veterinary, dairy farming and farm equipment’s, plant & machinery, processing, ingredients, packaging equipment’s, refrigeration, automations and logistics, milk & milk products and

allied services. The visitor’s portfolio of IIDE include the Dairy Products Manufacturers, Co-operatives, Dairy Farms, Dairy Professionals, Scientists, Farmers, Government Agencies & Policy makers. We have received encouraging response from both exhibitors and visitors for the upcoming special edition of the show following the success year on year and being back in the physical format of the show after 3 years much stronger and better for the forthcoming edition. Keeping the momentum of success, the special edition of IIDE 2022 has received a very good response from both national as well as international companies as participants, with exhibitors from United States, United Kingdom, France, Germany, Italy, Lithuania, Switzerland, Cyprus, and The Netherlands apart from India. Leading suppliers of dairy farm technologies, processing & packaging technologies, cold chain & distribution solution suppliers have already confirmed their presence in the exhibition boosting the portfolio of brands across the segments in dairy industry.

Concurrent Seminar – Indian Dairy Association (IDA), West Zone is hosting a technical seminar with theme - Ideate. Innovate. Succeed on the first day of the India International Dairy Show (IIDE) 13 April 2022. Panel discussions and sessions of this technical seminar will be addressed by top dairy and dairy technology professionals and will be attended by the notable names in the entire dairy fraternity including the leading technology suppliers, Dairy cooperatives, Professionals, Farmers,

Technocrats and others. Stalwarts from the dairy fraternity will attend the seminar including top professionals from IDA. This Seminar will offer an opportunity to all the dairy professionals to get acquainted with the latest ideas and innovations in milk processing, packaging, distribution, milk products, animal breeding, and nutrition. Important topics would be discussed during the interactive panels like new technologies and innovations in dairy, blockchain technology, and drones for the dairy industry to have the most updated knowledge dissemination. Koelnmesse - industry trade fairs for the food technology sector: Koelnmesse is an international leader in organising trade fairs in the field of food and beverage processing. Anuga FoodTec and ProSweets Cologne are established, world-leading trade fairs, hosted in Cologne/Germany. In addition to the events at its Cologne headquarters, Koelnmesse also stages further food technology trade fairs with different sector specific areas of focus and content in key markets across the world, including India, Italy and Colombia. These global activities enable Koelnmesse to offer its customers bespoke events and leading regional trade fairs in a variety of markets, thus creating the foundation for sustainable international business. Koelnmesse is also ideally positioned in the field of food and beverages with its leading international trade fairs Anuga and ISM and its global network of satellite events. Further information is available at: https://www.anugafoodtec.com/ trade-fair/industry-trade-fairs/n

STEPPING IN WITH + We as a company are devoted in evolving the Confectionery business in India & around. We develop & produce some of the finest Ingredients required in the cake décor’ field. A septenary of amassed experience of our team also helps us provide professional solutions to a lot of cake decorators, chocolatiers and confectioners not only in India but also across the state lines. Magic Colours India has achieved a continuous and sustainable growth in the business organically and our vision is to keep innovating new quality products and delight our bakers by offering wide range of quality products at competitive rates. Consumers around the world want to be sure that the products they buy are of un-paralleled quality. Magic Colours India focuses on delivering products with highest degree of excellence to the consumer while being committed to using resources responsibly. With a product list of plus everything from fondants, gel colours to royal icing and flower paste. The products are designed to suit all climates and conditions internationally. Our recent influx of orders ticks on our latest launches of vibrant chocolate colours.

Magic - Shine A classic example of Quality - Service

By Shikha Garg Director

A foundation strongly inscribed in the ethos of quality, excellence and one up customer service has enabled the company to expand to international markets. The far-reaching appeal is evidenced through the increasing demand for its products in the international markets and relying on this expertise we have launched our very own inhouse brand Sugar shine India. Sugar Shine India homes all quintessential products that are must- have not only in cake décor’ but also in French patisseries are being shaped under this brand. Coloured wafer paper, extensive range of sprinkles, shine glow, shine brush, shinex and red velvet solution. And the just uncovered product is the velvet spray which plans to revolutionize the cosmos of French Patisserie. Available across borders via modern trade stores, online delivery, and distributors, we are committed to bringing the best quality cake ingredients to our customers. Having consistently delivered the calls of the industry the company has successfully crafted a brand identity that's truly unique! We are on a mission to bring about novelty...!

April 2022 | Food And Beverage Matrix

BIOBETTER PUTS TOBACCO PLANTS TO POSITIVE USE IN CELL-BASED MEAT PRODUCTION BioBetter extracts growth factors for scaled cultivated meat production from tobacco plants - By Benjamin Ferrer Unraveling the complexities of growth factors As numerous cultivated meat startups move beyond the proof-of-concept phase, they run against one of the biggest challenges facing this budding industry. Developing a scalable and cost-effective production platform to make cultured meat affordable for the mass market has proven to be a primary stumbling block. Cell-derived meat requires a culture medium composed of a mix of amino acids, nutrients and – most importantly – growth factors without which cells cannot multiply. Currently, such media are costly due to the complexity of producing growth factors.

ioBetter has uncovered a new application for the much-maligned Nicotiana tabacum tobacco plant upon discovering it can overcome the greatest hurdle in cultured meat – that of scaled production. In addition to presenting a cost-effective source of growth factors for protein cultivation, the Israeli food-tech player envisions this as an alternative revenue stream for tobacco producers amid health conscious societal shifts. Conventional cell growth media has come under criticism not just for its high price, but for its composition of fetal bovine serum sourced from cows, which large industry stakeholders such as Aleph Farms and Wacker have made moves to eliminate by developing new alternatives. “In general, we are aiming for cellular agriculture technologies,” Amit Yaari, CEO of BioBetter, tells FoodIngredientsFirst. “The most advanced of these is of course cultivated meat, but we also serve cultivated eggs, milk, honey, leather or any other food oriented application that requires growth factors.” “These markets differ in their requirement for food grade factors – relatively low purity, low cost factors that will be required in huge quantities.” The entire process of producing tobacco-based growth factors is performed on off-the-shelf, readily available and

scalable equipment, and avoids usage of expensive custom made or pharma grade equipment, which would bottleneck and limit production scale, Yaari notes. Oded Shoseyov, founder and researcher at BioBetter, adds: “Our growth factor technology will enable production of animal-free growth factors at a scale of thousands of metric tons per year, and at a cost of US$1 per gram. This will alleviate one of the biggest bottlenecks in advancing cultured meat to mass production.”

For example, insulin and transferrin growth factors are collected from livestock, making it difficult to obtain large quantities. Some can be attained via fermentation of yeast or bacteria, but those methods require expensive facilities. The purification process also is complicated and expensive. “The Good Food Institutes determined that approximately a 100-fold reduction in insulin and transferrin costs is required to make cultivated meat economically viable,” explains Dana Yarden, co-founder of BioBetter. “It is estimated that growth factors and cell-culture media can constitute 55% to 95% of the marginal cost in manufacturing cell-based foods.” Earlier this year, pioneering cellbased player Mosa Meat published a

peer-reviewed paper revealing how it achieves muscle differentiation in cultured meat without the use of fetal bovine serum and without genetically modifying the cells in any way. In other moves, the UK-based CPI technology innovation center partnered with 3D Bio-Tissues – a spinout of Newcastle University – to develop a new kind of improved growth media, one that is “truly animal-free.”

Green, animal-free solution Working behind the scenes of the emerging cultured meat industry, BioBetter is responding to a prominent gap in the supply chain with its “landmark botanical breakthrough.” BioBetter harnessed the inherent advantages of tobacco plants by turning them into bioreactors for expression and large-scale production of the proteins. Plant bioreactors use renewable energy and fixate CO2. They are self-forming, self-sustaining and biodegradable. BioBetter uses open-field plantations to enable fast, efficient, and flexible response to market needs, the company states. “There are multiple advantages to using Nicotiana tabacum as a hardy vector for producing growth factors of non-animal origin,” says Amit Yaari, PhD, CEO of BioBetter. “It is an abundant crop that has no place in the food-and-feed chain due to its extremely bitter taste and content of undesirable alkaloids.” Continued on page 23

Food And Beverage Matrix | April 2022 Continued from Page 22

“The global trend for reducing tobacco smoking also is raising concerns among tobacco growers that the crop might eventually become obsolete. Yet the tobacco plant has huge potential to become a key component in the future of food.” In addition to having a large biomass, tobacco plants can achieve up to four growth cycles annually and be harvested all year. This translates to more voluminous outputs per square meter of growing space.

ing cost efficiency to cultured meat production.

BioBetter background Improving the cost margins of growth media production is one of the drivers of price parity between cell-based protein and traditional meat. Analysis by Dutch research organization CE Delft found that cultivated meat may hit competitive cost and environmental benchmarks by 2030. BioBetter was founded by Oded

Shoseyov, a serial entrepreneur and researcher at The Hebrew University in Jerusalem; Dana Yarden, a biotech business expert; and Avi Tzur, an industrialist with a vision to put tobacco plants to positive use and who also was the first investor in the technology. One of the company’s first tobacco plant-based creations was the drug "Humira,” a monoclonal antibody used to treat autoimmune diseases. Realizing the great gap in the supply of growth factors for the fast-grow-

BioBetter uses a proprietary protein extraction and purification technology that enables it to exploit nearly the entire plant, and at the same time deliver a high purity product at broad scale production. The company currently sources tobacco plants from local growers but the goal is to eventually source the raw material from tobacco growers globally. Based on cultivation in open fields and BioBetter’s proprietary purification technology, the cost of growth factors production is dramatically reduced, finally bring-

Loan license contract manufacturing of protein ,neutraceuucal, pharmaceutcal formulaaon

ing cultivated food niche of the alt protein scene, the company shifted its focus to filling that gap. The start-up already raised US$5 million for its growth factor production platform from private investors, including Institutional VC and Alpha Capital Anstalt. The company participates in the Israel Innovation Authority program and the Good Food Institute, which also helps support the company’s financing.n

April 2022 | Food And Beverage Matrix

CADBURY DAIRY MILK HAS NEVER ELEVATED THE BRAND TO THE STATUS OF A HERO SAYS IYER

MEETING OF PARLIAMENTARY COMMITTEE ON AGRICULTURE AND FARMERS’ WELFARE

onsultative Committee on Agriculture and Farmers' Welfare was held recently. It discussed various aspects of the Kisan Credit Card Scheme for improvement and better implementation.

Addressing the committee, Union Agriculture and Farmers' Welfare Minister Narendra Singh Tomar said that the government is running a campaign for saturation of KCC to farmers to cover all leftover PM KISAN beneficiaries. He said that all the administrative charges up to Rs 3 lakh of short term loans i.e processing fee, inspection fee, ledger, folio charges etc have been waived off so that maximum number of farmers can get the loan at a cheaper rate through the Interest Subvention Scheme.

t the e4m Pitch CMO Summit 2022, the President of Mondelez International, India, presented an informative keynote talk on ‘The Cadbury Dairy Milk Journey.’ Deepak Iyer, President, Mondelez International, India, delivered the keynote lecture on “The Cadbury Dairy Milk Journey – Building one of India’s Most Trusted Brands” at the recent e4m Pitch CMO Summit 2022. Cadbury Dairy Milk, or CDM, was named the most trusted brand across all categories in India by a recognised newspaper in 2020, according to Iyer. He emphasised four key factors in explaining how CDM has established trust throughout the years. The first thing, he believes, is a real relationship with customers. With their catchy lyric ‘kuch meetha ho jaye,’ CDM established that link. The Hindi sentence epitomises Indianness and, more crucially, connects with Indians who ask, “What is the sense of being in India if you can’t say kuch meetha ho jaye?” Iyer pointed out that CDM never elevated the brand to the status of a hero. “For us, it’s always ‘kuch khaas hei hum sabhi mein,’ not Cadbury mein,” he explained. This is how we are humbly engaged with people, and CDM today epitomises the flavour of chocolate.” Quality and consistency, according to Iyer, are the second most important factors in building brand confidence. Despite living in an inflationary climate in India, CDM’s product

formula has stayed consistent throughout the years. “Productivity is crucial for business, but we don’t compromise on product quality.” When any Indian customer picks up a bar of CDM today, he or she may be certain of the same old flavour that he or she discovered as a child. When he or she sees a CDM advertisement, he or she will experience the same excitement, spirit of giving, and slogan that he or she is accustomed to. This is referred to as consistency,” he noted. The third crucial aspect of establishing trust is to constantly be available to customers and have an opinion on what is going on in the world. “It is critical to be present in new channels and customer touchpoints.” “It’s just as vital to be aspirational and relevant to a rural home as it is to be present on digital and social media and speak the language of Gen Z customers,” he added. The fourth component is ‘story doing’ rather than ‘storytelling.’ According to him, trust is developed when people realise that a company exists to make a difference in society rather than simply for themselves and their profits. “It is a deeply ingrained value in CDM.” is a virtue that the Cadbury family has maintained since the company’s inception, and it has now become a brand mission. In India, this is referred to as ‘kuch acha ho jaaye.’ We’ve expanded on it and done work throughout the years. “The way the brand exposes difficulties around us and how the brand and customers collaborate to address them has really stood out,” he added

The minister also told the committee members that the form for KCC has been simplified and directions have been sent to banks to issue KCC within 14 days of receipt of the complete application form. As a result of sustained and concerted efforts by banks and other stakeholders in the direction of providing access to concessional credit to farmers, a major milestone has been achieved by covering around 2.94 crore farmers under the KCC scheme with the sanctioned credit limit of Rs. 3.22 lakh crore as on March 4, 2022, the minister added. A presentation on details of KCC scheme was given by Joint Secretary Ritesh Chauhan. The committee members raised their concerns and gave suggestions for further improvement of the scheme. Tomar thanked the committee members for their valuable suggestions and assured them that the ministry will look into each suggestion and will come out with favourable solutions for the betterment of farmers. He also requested members to put their efforts into creating awareness about KCC among the farmer community in their respective constituencies.n

AN INIMITABLE COMBINATION: PRAAKRITIK CHOCOLATE GHEE SPREAD The benefits of ghee with the richness of chocolate merged together to bring you an inimitable combination that you would have never tasted before. Praakritik Chocolate Ghee is an absolutely delicious mix that you can spread on parathas and bread or put in your cake mix or just dip your spoon in the jar and eat it all up. Made with the purest of A2 ghee from the Gir Cow gaushalas by Praakritik the richness of organic chocolate gets an added boost with their unique recipe. The artisanal chocolate only uses Madagascar vanilla and organic coconut sugar for a guilt free healthy indulgence.n

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AGRI TECH South 2022 Towards Robust Agri Value Chain

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April 2022 | Food And Beverage Matrix

KINGDOM SUPERCULTURES CEO: MICROBIAL BIOBANK COULD SLASH FOOD PRICE INFLATION WORLDWIDE “Unlike the dairy industry, where everyone is fermenting the same cultures, or like the plant-based dairy market as it is now, where everyone is fermenting different cultures, in all of these cases we need new microbial communities.”

The microbial library Dabaghi says that Kingdom Supercultures is in the process of building a microbial library that will provide common knowledge of how to produce plant-based products from different ingredients effectively. “The large ingredient companies of the 20th century, like Dow or DuPont, have large libraries of artificial chemicals, listed very well, and they take these chemicals, and they put them together in different combinations and proportions.”

S-based biotech start-up Kingdom Supercultures says it is readying the launch of a library of natural microbial ingredients, making plant-based dairy products taste “practically indistinguishable” from animal-based counterparts. The start-up’s founders also say their methods could undercut rising inflation rates and global ingredient shortages plaguing the F&B industry. This year, some of industry’s biggest players will launch products using the “supercultures,” and consumers will have their first taste.

FoodIngredientsFirst speaks to Kendall Dabaghi, co-founder and CEO of Kingdom Supercultures, about how he envisions the technology creating a revolution for the food industry. “What we’re interested in is intentionally using the ‘microbial’ communities that our ancestors randomly stumbled upon thousands of years ago. The challenge is that the cultures used to turn seeds and nuts into milk and cheese don’t work the same way – every combination needs unique combinations of microbes to get the taste right.”

“We are excited about the opportunity of doing the same thing but with natural microbial strains instead of artificial chemicals. Then we can think about using different cultures to make new types of food.” Last year, Dabaghi and his fellow co-founder Ravi Sheth raised US$25 million in series A funding led by Shine Capital.

Consulting with supercultures Currently, Kingdom Superculturs is tailoring methods for different companies to produce better plantbased products, says Dabaghi. “We can’t discuss what companies or products, because we are under confidentiality agreements, but companies come to us and say ‘this is the product we want to create, this is our method and so on.’” “For the past 100 years, everybody basically just sold the same cultures to everybody. But what we can do now is leverage this growing biobank that we have built, which is – to

our knowledge – the most diverse selection of microbes in existence, then deliver customized superculture ingredients to each of these customers depending on what they’re trying to make.” Some of the companies they are working with are the biggest corporations on earth, as well as upcoming start-ups, he says.

Food price inflation Dabaghi also says this biobank of supercultures could help reduce the soaring cost of inflation hitting the F&B industry globally. COVID-19, weather disruptions, cyber attacks, and the Ukraine war are causing severe supply disruptions and economic pressure for players worldwide. “One example where we can fight the rising food price inflation is if we look at plant-based cheese right now, most players are taking very complex routes to mimic the taste of real cheese, using dozens of texturizers and chemicals, flavors and so on. But the method of creating real cheese is very simple. It’s just milk and cultures.” “Our hope is that we can take any nut or seed, for example, and use designed cultures specifically for that product that will make it taste like traditional cheese. This is good as it replaces the enormous cost of goods lists that a lot of companies are currently relying on.” This cost of production for plantbased foods, which also has a far lower cost on the environment, could be slashed in this way, asserts Dabaghi. “This is the goal of our work. We can deliver something that will genuinely help the transition to plant-based diets, where these current chemically composed products just don’t cut it in terms of taste.” n

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April 2022 | Food And Beverage Matrix

NEW ECO-SYSTEM IN FOOD TECH INDUSTRY Vinay Raghu Prasad - The author is founder & director, Atomaday

ew technologies have changed the way the world functions and food industry hasn’t been left untouched. Technology being the most sought-after ingredient for all businesses to succeed, the food tech companies have been leading the change to fulfil the needs of the consumers for healthier and sustainable food products and to create a favourable eco-system for the farmers The agriculture sector in India is not considered a desirable choice by much of the educated populace. Those who are not educated enough hope that their kids can get out of the cycle of agriculture as a business or profession because the payoff for the hard work is not proportionate with the risks and efforts involved. Indian agriculture needs a second green revolution, to make agriculture more climate independent, environmentally maintainable and directed to the agriculture-waterenergy relationship. The use of biotechnology and nanotechnology has become very important in creating disease-resistant, climate-adaptable, more nutritional and diversified species of crops. Agri-tech has altered agricultural methods with the use of technology in farming practices. This has happened with tech diversities like hybrid seeds, precision farming, data analytics, artificial intelligence, geotagging, satellite monitoring, mobile applications and special software for farm management that could be used in every aspect of agriculture to enhance farm productivity and income. Select Indian graduates from engineering and management backgrounds and some with substantial work experience have ventured into

the domain of agriculture. There is a new tide of budding entrepreneurs and start-ups that are making use of tech-based collaborative farming that is driving the way to a new ascent in the agricultural sector in the

country. Companies like Atomaday have been a front-runner when it comes to the concept of collaborative farming, where both the farmers and the consumers on a whole reap the benefits. This fresh talent along with agri-tech is hence, the enabler of this new green revolution, being driven by the following parameters.

E-commerce Transactional platforms and market linkages are being employed to help farmers engage digitally, giving them a platform to purchase inputs and sell their products effortlessly without the stakes of middlemen and reduce food wastage as well.

Financial Technology Fintech platforms provide applications and the required forums to farmers for any financial, agricultural and government-related assistance based on their crops and different crop cycles.

Post-Harvest Technologies These provide the machinery and

know-how for clearing, sorting & processing of crops at the farmland and cold storage, and how wastage can be decreased and the shelf life be increased of the produce.

and bacterial capsid to the crops to fix diseases and improve nutrient absorption by the plants.

Smart machines

With wider internet penetration and affordable data packs, IoT is being employed which enables easier data collection and decision-making processes by making use of drones, sensors, data analytics and various IoT tools for waste management, farm management, regular monitoring of crop quality and soil monitoring as some of the categories.

These are being used to develop something called ‘smart greenhouses’ that help run machines remotely and operate with greater accuracy and execute specific operations using farming robots, seeding devices, electrostatic sprayers, etc. These machines control the light intensity, temperature and humidity conditions reducing the requirement of physical human labour.

Precision farming These have been initiated to promote the application of accurate amount of inputs like water, fertilisers,

insecticides and pesticides at the exact or right time and for increasing productivity, and innovations like AIdriven automated weeding and the like.

Farming-as-a-service There are companies, which provide farming services and machinery on rent to the farmers for reducing ‘capex’ costs and increasing productivity.

Biotechnology & Nanotechnology Considered a game-changer by many, these are being used to deliver facilities such as nano-particles, various capsules and other viral

Internet of Things (IoT)

The aim of the first green revolution was to supply enough food to India’s growing population at the least cost possible. However, with changing times, the question arises not just of quantity but of quality as well to improve the standard of life for all people. This is where agri-tech will play a crucial role to change the current dynamics. Agri-tech and its induced new green revolution will definitely have far-reaching social impacts that can cause a domino effect to solve the different challenges of the agricultural sector in particular and the economy in general. Current activities around the agri-tech sector can increase the employment opportunities and income of farmers. The increased income can, in turn, limit the migration from rural to urban areas. Rural areas can flourish, leading to the sufficient purchasing power of the rural population, which would benefit the overall economy as well. The recognition by organisations and people that development and productivity will have to go hand-inhand with sustainability in agriculture is a step in the right direction. Government policies, emerging technologies and sustained efforts of the youth in the right direction to address environmental questions, especially – land degradation, depletion of groundwater, water logging and excess use of chemical inputs – will possibly expand the sustainability and growth of Indian agriculture utilising agri-tech throughout the country.n

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April 2022 | Food And Beverage Matrix

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Food And Beverage Matrix | April 2022

April 2022 | Food And Beverage Matrix

KERRY’S “CULINARY JOURNEY”: TARGETING AUTHENTIC TASTE, PRESERVATION, PROACTIVE HEALTH, PLANT-BASED Being at the heart of future sustainable food and health systems- By Gaynor Selby within the organization, as well as the portfolio.” “Coming in and getting under the hood of Kerry has been a super exciting journey. I have learned a lot in terms of our technologies and just how strong we are in preservation, for example.”

ith more than 30 years in the food industry, Thomas Hahlin Ahlinder joined Kerry as President and CEO for Europe & Russia just over a year ago. During an in-depth interview with FoodIngredientsFirst, he examines Kerry’s strategic priorities, including plant protein, preservation, reducing waste, sustainability and taste. Ahlinder has a unique angle. He came into Kerry with a wealth of knowledge during the early lockdown phase, diving into the possibilities for the portfolio from home-working in Sweden, virtually making introductions with his team. His long-established career – spanning roles in companies like Danisco, Kivik Holdings, DuPont Nutrition and Health and as Executive Board Member at Döhler GmbH – gave him insight into the capabilities of what he describes as the “powerhouse” of Kerry. “There’s just so much we can do and

Ahlinder explains how Kerry is committed to investing in developing innovative sustainable technologies, which will be at the heart of future sustainable food and health systems. “We have a very clear plan of our strategic pillars for growth. We really want to accelerate our growth, going forward - profitable growth that we can reinvest into the business.” He highlights “authentic taste” as a cornerstone pillar for this year and beyond.

do well,” Ahlinder says.

The power of perspective Ahlinder explains: “I’ve looked at Kerry as a competitor, from a competitor lens, which is a different way of sifting inside and seeing the depth and breadth of the capabilities

A company like Kerry knows it’s vital to invest in sustainability and how one of its commitments – pegged as “ ”reaching two billion people” with nutrition by 2030 – needs to be achieved. “Today, we forecast we are reaching one billion. And when we look at ‘sustainable nutrition,’ that’s about how can we help in enhancing the nutritional profile wherever the customers are and in whatever application they play.” “We have been doing this already for decades, so it’s not a new thought but a continuous journey, and we are truly looking at which

Ahlinder explains. “There is plenty of headroom here. This market is probably going to continue growing 12% year-overyear, and, with that said, we are only in the early stages. We are not 1.0 anymore; we are probably 3.0. There’s plenty of evolution ahead.”

Why does plant-based resonate so powerfully? In line with Innova Market Insights Top Ten Trends for 2022 “Shared Planet” and “Plant-Based: A Canvas for Innovation,” Ahlinder talks passionately about this particular space and connection between human and planet health. “Plant-based is hugely connected to

“This (authentic taste) falls within the flavor side of the portfolio, where we have a very strong position in the marketplace and are a global leader in a number of different technologies,” he continues. “Then comes preservation and the huge issue of reducing waste as well as what we call ‘proactive health,’ which is our complete health offering. This is strongly backed up with clinical studies and documented benefits for consumers.” “The fourth pillar, which comprises many different technologies from the previous three - plant-based.” The four pillars are also underpinned by Kerry’s sustainability agenda. “Last October, Kerry launched ‘Beyond the Horizon,’ our total sustainability agenda, which we are fine-tuning along the way,” Ahlinder says.

Thomas Hahlin Ahlinder, Kerry president and CEO for Europe and Russia (Credit: Kerry).

constantly, and the scrutiny will continue to grow.

The company has increased its targets for Scope 1 and 2 carbon emissions reduction from 33% to 55% by 2030. This ambitious goal strengthens Kerry’s commitments, including a target to halve its food waste by 2030.

Drilling down on sustainability details Further defining sustainability will be crucial throughout 2022. Consumer demand for more transparency on how their food is made, its environmental, ethical and societal impacts gather pace

Plant-based is closely connected to sustainability and saving the planet.

role can we play, with our portfolio, or to help our customers advance in the nutritional space without compromising anything on the sustainability agenda.”

“Phenomenal opportunity”: Kerry poised for plantbased growth Zeroing in on the plant-based evolution, Ahlinder underscores how he has never seen a market opportunity quite like plant-based during many years in the industry. “Normally, we all talk about emerging markets and rapid population growth that is going to drive consumption, but even in a more mature market like Europe, which is my space, there is a phenomenal opportunity,” he says. The industry may have only just gone beyond “scratching the surface,”

sustainability and saving the planet. The younger generation also looks very differently at consuming food and is looking for alternatives. They are very well-educated and look at it from ‘what’s in the formulation,’ ‘what does good for me and the planet and society,” he continues. “These factors driving much of the change that we see in the industry, and industry is responding very fast now with a massive amount of startups and a lot of equity being plugged into this part of the industry.” “To be good for people, as well as good for the planet. We are embedding this into everything we do when it comes to our portfolio management. We are ranking our products like a traffic light system to make sure they are contributing.” Continued on page 37

Food And Beverage Matrix | April 2022 Continued from Page 36

37 The way we look at food waste has to change. The fact that so much industrially-produced food is wasted is critical to address, Ahlinder emphasizes.

technologies to our portfolio that were already strong in the beginning, especially on the clean label side,” he adds.

“There are many technologies focused on prolonging shelf life and reducing waste. Consider the circular economy model and the burgeoning sector of upcycling otherwise discarded waste – transforming waste into ingredients and solutions with real added value. Opportunities are vast,” he comments.

“But now we have different technologies, so whatever customers are asking for, we will have the technology to support them.”

“You see ideas in industry like if I’m a meat processor, can I drive circularity? What’s needed to enable that? This is exactly where Kerry is positioned; to work with those companies and help them on that journey,” he says.

Kerry acquired Niacet to strengthen its food protection and preservation strategy.

The artform of knowing what ‘alternative’ really means There is rising consumer demand for meat and meat alternatives with no artificial preservatives due to concerns around food safety and sustainability. As a result, brands and manufacturers are increasingly turning to clean label food preservation technologies. Companies like Kerry have a key role to play in plant-based and particularly in helping companies with the formulation of alternatives, which often comes with a host of challenges. “If you want to have a meat alternative, it should also behave, taste and function like meat. That’s ‘the thing’ that you have to resolve,” Ahlinder explains. Without it, brands will not win over meat-eaters in terms of overall taste and meaty mouthfeel experience. “When your goal is to drive alternative solutions, you need to have a good understanding of what you are actually trying to be ‘alternative’ against to make sure that you have the right properties in your solution from, for example, chewability, taste, and the total mimicking aspect,” Ahlinder adds. “What you see in the plant-based space is that if it doesn’t taste good, then there is no repeat purchase. They might try it, but then they will stop, and that’s it.” “This is a space where I am passionate about Kerry’s ability to

address all these different dynamics. We are very seriously going after plant-based and driving technologies to support our customers,” he says.

Scaling-up Plant-based is sometimes referred to as an industry in its own right. It certainly attracts mass investment with significant amounts of money coming into the market to support start-ups wanting to scale-up products quickly. “This is super exciting and provides a lot of opportunities but also for them (start-ups), a lot of challenges. How do you, as an entrepreneur, bring your great idea to scale, and how do you globalize it, or at least increase your penetration?” Ahlinder says.

Kerry’s past, present and future Ahlinder has delved into some key ingredients Kerry has of its own to push innovation, drive nutrition and be a big part of future food, including propelling the plant-based arena. Blending old and new is an interesting point also to mention, he adds.

“Equally, another may be making local bread with a slightly longer shelf life, and they want to expand that without having a huge list of unwanted ingredients. This whole space of helping the industry to reduce waste is going to be fundamental in the marketplace.”

“Our very proud heritage, which comes from a dairy and savory background and where it all started, shows we have unique knowledge about how those products are composed. And then what needs to be happening when you do ‘the alternative’.”

Food waste and the enormous task to deal with it properly was initially a major theme some years back. Perhaps it lost a little ground but is now returning as a critical issue, and companies want to deal with it with renewed vigor, Ahlinder muses.

Kerry also has a strong global chef network to perform “the artistry of the culinary journey,” Ahlinder points out.

“As part of this increased focus on sustainability, everyone knows that food waste is something we need to get fixed. This is why we have invested in acquiring Niacet, for example, to add on adjacent

“You bring the heritage, that chef network and the technologies together – that’s what sets us apart in this space and why we truly believe we can play a role in helping our customers overcome those challenges and bring tasty, nutritious alternatives to the market.”n

“This is where Kerry, with our global footprint, can truly help and support. To drive this evolution in the market.” The way industry looks at food waste has to change, Ahlinder stresses. Ahlinder says that Europe, in its own right, is a very exciting place to be because of the innovation opportunities. Even considering the big alternative US meat companies like Impossible Burger and Beyond Meat, Europe still leads, he says. “Europe is leading the pack here if you look at the evolution of the start-ups coming up and the speed with which things are happening,” he affirms.

Preservation and reducing food waste

The way industry looks at food waste has to change, Ahlinder stresses.

April 2022 | Food And Beverage Matrix

FIVE WAYS TO IMPROVE YOUR POTATO PRODUCTION Perfect your specialty potato products Local specialty potato products such as aloo tikki, begedil and well-known favorites such as hash browns and potato croquettes all call for a careful balance of texture, timing and temperature. Marel experts have pinpointed five ways to help improve your production and create delicious products every single time.

1. Get an even mixing process Achieving an even mixing process is key to ensuring that your potato mass is uniform and has the right consistency. It’s important to evenly mix all ingredients to achieve an even distribution of ingredients and spices in the flavor mix. This significantly influences the consistency of the end products.

2. Use a low-pressure forming method A low-pressure pump is ideal for portioning products such as potato waffles, rösti, croquettes and hash browns, as well as products with vegetable inclusions. This is because low-pressure forming does not compact the mass that much. It also helps to retain the texture and structure of vegetables and other inclusions.

3. Improve flexibility and product variety Being able to not only produce lo-

cal specialties, but also international favorites such as hash browns, croquettes and pommes duchesse can give you a significant competitive edge. It is therefore well worth investing in a flexible processing line that can produce products of multiple shapes and sizes, from potato gems to larger hash browns and more complex shapes like smileys and waffles. With this flexibility, you can easily broaden your product portfolio and adapt quickly to seasonality and new trends.

4. Achieve uniform coating Coating potato products with different types of coating allows you to create an even wider range. Getting an even, consistent coating on every

Food and Beverage Matrix

Published, Printed by Dhiraj Dubey at B.K. Chawl Laxman Mhatre Road Navagaon Dahisar West Dist - Mumbai 400 068. State - Maharashtra Printed at Kalakshi Printing Works 205 Gopal Industrial Estate, I. B. Patel Road, Goregaon East. Mumbai 400 063 Sales Office: Divyansh Infomedia A/202 Om Nageshwar Appartment Near Mandli Talav Bhyander West Mumbai 401101. Maharashtra Contact: +91 98699 87731, +91 88506 09866 Sub Editor : Mukti M Bajaj News Journalist : Ritu Mishra Abhitash Singh Datta Krishna Ukkoji Ramesh Dhumal Marketing Executive : O.P.Srivastava Editorial Correspondent : Veena D Designer : Prashant Parker Circulation Manager : Shreya D. Administrative Division : O.P. Dubey Account Dept : Hitendra Bajpai

Advisory Board Saheb Bajaj CEO Punjab Sind Foods (India) Pvt. Ltd Arun Varangavkar Chairman Garkul Industries Late. Shiv Prakash Bajaj Chairman Tresbon Consulting Solutions Rajiv Mitra MD Prabhat Dairy Prakash Waghmare Waghmare Food Products Harvinder Bhatia Country Head Bitzer India Pvt Ltd Prassana Deshpande Director Chaitanya Group of Industries Ram Kumar MD Spectra Plast India Pvt Ltd Samayak Lodha MD MB Sugars

part is not only vital for taste and appearance, it also offers the product some protection from damage. Look for equipment that will dispense the right amount of wet or dry coating and cover your product thoroughly every single time. This not only ensures that it is consistent, it also prevents wastage of raw materials.

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FEATURES

Types of Jelly : Pectine, Carrageenan, Gelatine, Agar-Agar with fruit pulp and without fruit pulp, Vitamins Jelly. Capacity : 350kg/hr, 500kg/hr, 1000kg/hr, 40cavity/stroke, 80cavity/stroke.

Automatic glucose handling system with glucose storage silo and glucose day tank with auto weighing and transferring system. Sugar syrup making and storage all control by PLC. All types of recipes with different fruit like Mango, Tamarind, Pineapple, Guava, Orange are stored in the software and recall at the time of use with password system. All the product made by food grade SS304 catering HACCP, CE, FDA, GMC, SGS international standards. Cooking is carried under vacuum system to avoid burn flavour, improve texture and finally to attend required consistency and deg. Brix. We offer all the type of Depositors with different combination and latest servo design.

WE OFFER - JELLY MAKING PLANT DEPOSITORS DRYING UNIT WRAPPING MACHINE CANDY JAR FILLING MACHINE

All machine are made in India at our Pune factory under single roof.

NIHIRA FOOD ENGINEERING LLP

Plot No. 185, Sector No. 7, PCNTDA, Bhosari, Pune - 411 026. India. Contact : 9767514222 | santosh@nihira.in | Web : www.nihira.in

WWW.MAGICCOLOURS.CO.IN

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ART CREDIT: CHAITALI PISAT DESHMUKH

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