february 2023

F O O D A N D M AT R I X B E V E R A G E

PUNJAB SIND

PUNJAB SIND KA

PANEER NAHIN KHAYA

PANEER NAHIN KHAYA

TOH KYA KHAYA?

TOH

What comes to your mind when you hear the word “Cheese”?

Is it the melted and stretchy cheese on a pizza slice? A crispy cheesy garlic bread? Or cheese oozing out of your parathas?

Just like how the word “Cheese” made you want to grab your favourite cheesy dish right now, we are sure your customers dream about that too when they hear or think of it. We have solutions to serve them the best cheese block that doesn’t congeal into a chewy mass after re-heating or stays firm while shredding in sweltering Indian summers!

Let IMCD India Food & Nutrition team help you make your regular cheese products “cheesier” with better taste and flavour to them, and your non-dairy creams “creamier” without adding any milk or dairy cream in them.

We have been continuously working to make all your dairy & cheese-based products as well as your non-dairy and plant-based substitutes, have all the taste, texture, and function to them without losing their nutrition. IMCD India not only offers functionality but offers a unique portfolio of dairy flavours, processed flavours, and emulsifying salts. For more information on these products and applications, connect with us today!

MONTHLY NEWSPAPER FOR F&B INDUSTRY

SHAPE YOUR 2023 WITH VITAFOODS INDIA

For the first time ever, the maiden edition of Vitafoods will be launched in India. Catering to India’s ever growing nutraceutical industry, the expo is comprehensively tailored to the regional requirements. The Internationality of the expo is a key factor valued by attendees and exhibitors who chose Vitafoods as a fast route to connect their products and services with a diverse range of relevant business professionals from 70+ visiting countries.

Vitafoods India has an expressed purpose to forge a nutraceuticals community that’s as empowered as it is informed. Vitafoods India will turn on the spotlight for your business - putting you at the heart of Nutraceuticals. Give your business the boost it deserves. Join us at Vitafoods India 2023.n

NIC ICE CREAM LAUNCHES WAFFLE CONES

NIC Honestly Crafted Ice Creams, the fastestgrowing ice cream brand in India has launched its newest product, NIC Waffle Cones. These crispy, crunchy cones are the perfect complement to NIC's delicious ice creams.

The waffle cones are vacuumpacked to ensure they arrive at the consumer's home in perfect condition. The vacuum packing also ensures that the cones retain their crispness and crunch for the ultimate ice cream experience in the comfort of your home. This method of packaging is not only hygienic but also helps to avoid damage during handling and transport, making sure that the product reaches the end consumer in the best possible

condition.

These are available in packs of 5, making them perfect for sharing with family and friends. Enjoy the ice creams in the traditional way, with the added convenience of enjoying them at home. The pack of 5 cones also allows for more flexibility as the consumer can indulge in a cone with the whole family or save some for later. It will be available initially in major cities of Mumbai and Bengaluru through food delivery platforms like Swiggy and Zomato and later will be available on all platforms. The availability of the cones on these platforms also allows for a wider reach, making it easy for customers to order them online and have them delivered to their doorstep.

"We are thrilled to offer our customers another way to enjoy NIC Honestly Crafted Ice Creams," said Sanjiv Shah, director, Walko Food Company Pvt Ltd. "These waffle cones are the perfect complement to our ice creams and we are confident that they will be a hit with our customers. We understand the importance of convenience and accessibility and that's why we made sure to make these cones available on popular food delivery platforms, allowing our customers to enjoy them in the comfort of their homes."

The launch of these waffle cones not only adds to the company's dessert portfolio but also helps to diversify product range, catering to the different preferences of customers, said the company.n

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provides lower power consumption and lower sound levels. The fan is mounted in corrosion-free ZAplus housing with integrated guide vanes as motor suspension and a short diffuser on the pressure side. This

complete package optimizes the fan performance and acoustics. ZAplus 450 is the perfect solution for small Chiller units and convinces with an unbeatable system efficiency.

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BIKANERVALA WELCOMES THE NEW YEAR WITH ITS 150TH RESTAURANT GLOBALLY

In a delightful development for food lovers and dining out enthusiasts in Gurgaon in the New Year, Bikanervala, country’s leading manufacturer of traditional Indian savouries and sweets, and that also provides multicuisine experience at its dine-in outlets, launched its tenth restaurant in the city today. The new outlet is located at Golf Course Extension Road in Sector 57, Gurgaon.

With the opening of this Quick Service Restaurant (QSR) format outlet in the ‘Maximum City,’ the food and snack giant that also owns the iconic Bikano brand known for its packaged snacks, has completed an impressive 150 restaurants in all, including those abroad. The new QSR outlet also hosts an enticing sweet shop while also offering a range of mouth-watering beverages and other products. Possessing a seating capacity of 200 and with ample open space in and around the premises, the restaurant can accommodate as many as 250 patrons at a time.

Notably, the company has plans to add at least 10 more such outlets in the Gurgaon region in 2023. And globally, the brand is all set to launch

its first outlet in Canada very soon apart from adding two new outlets in UAE very shortly.

‘We all know that Gurgaon has an extraordinarily vibrant eating out culture. While weekends obviously draw people outdoors in droves with their family, friends and relatives, even on weekdays, there are people who like to go out with colleagues and friends. And this is not just for a quick bite but they even look for a full-fledged dining out experience.

With this new restaurant placed at a strategic location in Gurgaon, we wish to give the food lovers in the area and beyond not only the most authentic and original ethnic Indian food but also tickle their palates with our multi-cuisine fare. Believing

IN THE 5TH EDITION OF REFCOLD INDIA 2022, HELD FORM 08-10 DEC 2022 AT GANDHINAGAR GUJARAT, ZIEHL-ABEGG INDIA WON THE EMERSON AWARD UNDER THE CATEGORY OF “INNOVATIVE PRODUCTS”.

Movement by Perfection

The Royal League in ventilation , control and drive technology

Cheese is not a foreigner to India! We know our cheese from ancient times, “chhena” in east Indian states like West Bengal or Odisha, “churrpi” in Sikkim or “Kalari” in Kashmir. There are many more local variants of what we Indians have known as the local variety of cheese and the roots of which can be traced back to some 4500 years, as per a study based on archaeological finds from Kotada Bhadli, in Gujarat’s Kutch district, that was published in 2020.

This fact is so ancient to Indian history, and yet why do we get teleported to France or Italy or have visual flashes of pasturelands in New Zealand or countryside in Europe when we hear the word “Cheese”? Who moved our cheese to the West and gave it the label of immigrant cuisine in India? The reasons could be many – marketing techniques, popular imported brands’ associations, or its relationship with pizza or pasta as western cuisines.

maintain its agility when rolled into a paratha or cheese roll. A cheese ball, when fried, will not have its filling ooze out and will remain in a pasty state when we relish it. A cheese spread will remain solid and butterlike until it is spread on our warm toast. A cheese block should have non-sticky shreds and should remain firm when our favourite Mumbai sandwich vendor is handling it at temperatures as high as 40 degrees Celsius. While a lot of R&D, hard work, and innovation from a food/ dairy technologist goes into creating these marvels, emulsifying salts also play an important role.

Traditionally, Indian processed cheese makers used a combination of citric acid and sodium citrate to create a cheese formulation, but due to its limitations and peculiar taste profiles, the industry has shifted to the use of phosphate-based cheese emulsifying salts.

manufacturing, pH, type of cheese being used, etc. We also have antisticking solutions for cheese shreds and slices and low-sodium options. Our food lab is equipped with infrastructure and expert talent to assist our customers in product development, plant trials, scale-up trials, and finding solutions to new or recurring problems.

ENZYME PROBIOTIC

Serratiopeptidase

Fungal Amylase

Bacillus Clausi

Bacillus Coagulans

Amul was the earliest domestic cooperative to introduce processed cheese to India. Today, there are several brands in this segment serving Indian consumers, consisting of popular names like Britannia, Gowardhan, and Mother Dairy, as well as other localised brands like Choudhary Cheese, Flanders, Dairy Kraft, and many more.

Whatever we associate with our cravings for that cheesy, luscious, lip-smacking slice of pizza loaded with stretched melted mozzarella, a bite of crispy garlic bread with shreds of cheddar or parmesan on it, or a drool-worthy Jalapeno cheese toast, the fact is that processed cheese is gradually gaining its place in urban refrigerators and our daily food habits.

Every kind of processed cheese has a distinct identity or functional property; for example, processed cheese on pizza will stretch, melt, and stay in that form even after the pizza leaves the oven and reaches our serving plates. A cheese slice will

IMCD India Food & Nutrition team offers a unique range of cheese emulsifying salts for processed cheese blocks, cheese spread, melt retard cheese, cheese sauce, sliceon-slice cheese, and individually wrapped cheese slices. The solutions offer specific functionality required for different cheese formulations, considering the process of

IMCD India not only offers functionality but also offers a unique range of taste solutions to its customers. We have processed flavours; yeast extracts, and natural cheese flavours including EMC cheese, to tingle the consumer’s taste buds and add to the cheesy experience. These taste solutions are also being loved by consumers in the most trending emerging segment of vegan cheese. Our experts from the IMCD India Food & Nutrition team would be happy to walk you through the capabilities and solutions.

So, add it to your sandwich, bowl of nachos, burgers, fried snacks, paratha rolls for your kids’ tiffin boxes, leftover chapati pizza, or as a dressing in your salad bowl, and smile and say, “Processed Cheese!”n

R ennet

Lactase

Papain

Bacterial Amylase

Phospholipase

Acid Protease

Alkaline Protease

Neutral Protease

Lipase

Mallogenic Amylase

Alpha Galactosidase

Tr ypsin

Pancreatin

Acid Cellulase

Bromelain

Neutral Cellulase

Pectinase

Polygalacturunase

Pectin Lyase

Xylanase

Dextranase

B. Glucanase

Transglutaminase

Pepsin

Laccase

Chymotr ypsin

Veg Pancreatin

Fungal Diastase

TECHNICAL SUPPORT: Please contact us for more information concerning specic application of the product

Enzyme BioScience (P) Ltd.

Factor y Address: Plot C1, Block 91, Moti Naroli Village, B/h Hotel Sarovar, NH-8, Kim, Surat-394110

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Bacillus Subtilus

Bidobacterium Adolescentis

Bidobacterium Animalis

Bidobacterium Animalis Lactis

Bidobacterium Longum

Enterococcus Faecium

Lactobacillus Brevis

Lactobacillus Buchneri

Lactobacillus Bulgaricus

Lactobacillus Casei

Lactobacillus Crispatus

Lactobacillus Delbrueckii

Lactobacillus Fermentum

Lactobacillus Gasseri

Lactobacillus Johnsonil

Lactobacillus Paracasel

Streptococcus Thermophilus

Bidobacterium Infantis

Lactobacillus Plantarum

Bacillus Polimyxa

Streptococcus Faecium

Bacillus Megaterium

Bacillus Licheniformis

Saccharomyces Cerevisiae

Rhodococcus

Lactobacillus Pentosus

Lactobacillus Sakel

Lactobacillus Salivarius

Lactococcus Lactis

Lactobacillus Gg

Pediococcus Acidilactici

Pediococcus Pentos-acous

Saccharomyces Boulardi

Ms Niveda Bhadgaonkar, Head – Technical & Applications Development, Food & Nutrition, IMCD India

DISPUTE BOILS OVER AS IFOAM TAKES LEGAL ACTION AGAINST “MISLEADING AND UNFAIR” ECO-SCORE

By Gaynor Selby

operator of the Yuka platform, ECO2 Initiative, operator of the Etiquettable platform, and the Association Open Food Facts as operator of a platform.

They all use the “eco-score” label, which indicates a product is “green” and eco-friendly.

However, IFOAM is concerned over the growing number of such labeling schemes in several EU countries and believes it has a better system called “Plant Score.”

As the official organics body in Europe, the organization stresses that it’s more important than ever to better inform consumers about the environmental value of their food choices.

But this must be done in compliance with the European legislation on organic farming as regards the terms used.

To be continued from page 14

for the environment,” Gall continues.

Organic producers feel that this eco-score labeling contradicts the organic regulation, is misleading consumers, and makes for unfair competition. “We also consider that the methodology behind the eco-sore is biased in favor of products from intensive agriculture.”

Gall also notes that eco-labeling must follow a methodology that takes into account all the externalities linked to different modes of agricultural production, particularly biodiversity.

FoodIngredientsFirst has reached out to ecoscore for a response.

Organic producers feel that the eco-score labeling contradicts the organic regulation.

Earlier this month, ProVeg International spoke to FoodIngredientsFirst about the possibility UK government officials could tighten up labeling

rules for dairy-free plant-based alternatives, effectively banning dairylike terms such as “milk” and “butter.”

The plant-based advocates also believe the US Food and Drink Administration is pondering plant-based wording restrictions.n

IFOAM Organics Europe is taking legal action before the Paris Court of Justice to defend the integrity and reliability of green labeling on food products. The organic food and farming organization is suing the French ecological transition agency and a group of companies who use the “eco-score” labeling initiative, branding the scheme misleading and confusing to consumers while being unfair to organic producers.

IFOAM demands the trademark is terminated in the latest disagreement over using certain phrases on food labels. Its argument centers on the use of green credentials and precisely what it means for a product to be considered organic.

IFOAM Organics Europe and its French affiliate are challenging ADEME, the French Agency for Ecological Transition as well Yuca,

“The eco-score is a private labeling initiative which is part of a French experimentation to help the government to decide what should be the reference labeling method for the impact of all food products. It is already tested and displayed on several ranges of products,” Eric Gall, deputy director of IFOAM Organics Europe, tells FoodIngredientsFirst.

“The problem is that it does not take into account many externalities linked to food production systems.”

“Planet Score is another private labeling initiative part of the experimentation. This one is developed by some of our members, with a more comprehensive methodology,” he flags.

IFOAM believes that consumers who see a product with an ecoscore label may confuse it with an organic product, and the use of the diminutive “eco” is reserved to organic products, according to the EU organic regulation.

“Consumers who see organic products with a bad eco-score grade will be confused or think that organic is bad

Greater transparency

A significant driver of organic is consumers’ desire for a greater degree of transparency into exactly what goes into (and what doesn’t go into) a product labeled “organic.”

Consumers have high expectations of information systems, like labels, related to the environmental impact of products and services.

According to Innova Market Insights, the use of organic ingredients in food and beverage launches is increasing globally, featuring a 5% yearover-year growth when comparing 2020 and 2021 launches.

What’s in a name?

This is not the only labeling dispute currently in the spotlight in the F&B industry.

A key driver of organic is consumers’ desire for a greater degree of transparency.

UNIVAR TAPS CLEAN LABELS AND “WHOLESOME CRAVINGS,” AS FDA REDEFINES MEANING OF HEALTHY FOOD

By James Davies

Foodology by Univar

Solutions has unveiled its “Wholesome Cravings” campaign, targeting and providing producers with ingredients and formulations required to make products healthier. In doing so, the company aims to enable producers to achieve cleaner labeling on final products while being mindful of pending US government tightening of regulations concerning healthy food descriptions.

Lavanya Venkateswar, director of technical sales and marketing for food ingredients, expands on how the campaign responds to growing consumer demands and government regulations.

“Over the last couple of years with the pandemic, consumers in general are more conscious about what they consume,” she tells FoodIngredientsFirst.

“They are concerned about their health and wellness, not just physical but also mental well-being. Anyone in the F&B industry knows about this trend. It’s about feeling better, about making sure your immune system is up and running properly.”

Venkateswar explains how the campaign draws from that trend and how recent US Food and Drug Administration (FDA) changes have influenced Foodology by Univar Solution’s campaign.

“There’s a huge trigger for this campaign, which happened here in North America. Last year, the FDA proposed a change to the definition of healthy foods,” she explains.

“The last time the FDA made a change or even talked about what healthy foods constitute was back in 1994. This is the first time they’re proposing a change in how they define ‘healthy foods.’ This time around, it’s partially making sure any fruits and vegetables are all automatically considered healthy instead of analyzing them in depth, but mostly about looking at things like oils, for example, which can perhaps be considered healthy.”

The FDA measures and defines what it considers to be healthy levels of key ingredients such as sugar, sodium and oil.

Labeling healthy foods

Venkateswar explains how the FDA is developing a package symbol to mark foods that qualify as “healthy” under its assessment system.

“The FDA is developing a healthy packaging symbol. In the US, there’s a lot of cardiovascular diseases and diabetes, which led the FDA to approach changing the regulation around healthy foods and creating this label,” she continues.

“We work with F&B manufacturers across different applications –beverage, dairy, big goods, snacks –to make their product healthier and qualify for the new healthy claim label.”

Any products awarded with the symbol will gain a front-of-package benefit that will draw the eye of health-conscious consumers.

quality of the finished product. They want the product to taste a certain way. For example, they won’t eat a product without sweetness. But how much sugar is in the product to enable that sweetness? That’s where we can help food manufacturers,” she insists.

“Reformulation and sugar reduction is one of the most crucial elements that every food and beverage manufacturer will look at, so we can say we have a portfolio of high-intensity, natural sweeteners.”

Further, Venkateswar is confident that Foodology by Univar Solutions can help its customers maintain mouth feel and sugar reduction, for example. “That’s the conversation we’re having more of with our customers.”

Clean conscience products

a good option, a fresh-keeping enzyme from Novozymes keeps the product softer for longer, which leads to less food waste.”

The future of healthy foods

Venkateswar outlines what she thinks will be the next big thing in healthy eating.

“Clean labels. There is no legal definition for it, and if you look at the last 20 years, the definition of clean label has evolved substantially. It went from just taking out very positive-sounding chemical ingredients and replacing them with more pantry-sounding ingredients.”

Then we moved from that to plantbased foods, and consumers are getting more educated. Now, they’re asking about plant-based meat, asking, ‘Are all the ingredients on the package? They’re clean label?’ The question is, how do you create a clean label on plant-based meat?”

“Moving forward, there’s going to be a closer intersection between healthy eating, clean label and sustainability,” she concludes. n

Univar Solutions' ingredients can reduce sugar without compromising on sweetness, enabling healthy labeling.

“The trigger for the consumer to buy is easier by putting this universal healthy symbol on the front of the package.”

“From a consumer standpoint, this label makes it easier for them to understand what they’re buying. Whether it’s a product they need to pick off the shelf because it’s healthier or not, it’s easier for them,” she notes.

Enabling healthier food production

Meanwhile, Venkateswar gives an example of the process Foodology by Univar Solutions enables, whereby producers can change ingredients to allow healthier products for labeling and customer concern without compromising on taste.

“Consumers want the same eating

Consumers are also looking for “clean conscience” products, which display sustainability benefits.

Venkateswar outlines how the company addresses this issue. “We can enable ‘Fresh-keeping for sustainability.’ The longer a product is considered fresh in the consumer’s mind, the better. If you think about bread, for example, microbiologically, it’s absolutely fine to consume after a week, but if you leave it out and it gets dry or hard, it gets thrown out.”

17

“We end up throwing out a lot of food because people perceive it as having gone off. That’s where we step with

Lavanya Venkateswar expands on how Univar Solutions is helping producers gain clean labels for products.

“PLANT-BASED CENSORSHIP” AS UK GOVERNMENT

CONSIDERS RESTRICTIONS FOR NON-DAIRY TERMINOLOGY

By Gaynor Selby

of ProVeg International, tells FoodIngredientsFirst.

“The guidance document was drawn up by a group called the Food Standards, and Information Focus Group and the plant-based sector was not consulted. Importantly, this can result in a major new approach without it having gone through parliament, which is undemocratic. We hope that in doing so, we can further engage with Defra on this guidance in a way we have not had an opportunity to do until now,” she continues.

What could it mean for industry?

De Boo explains how, if any ban or restriction on terminology came in, it would be very challenging and costly for plant-based manufacturers and brands.

To be continued from page 18

The European Parliament, the European Council, and the European Commission rejected Amendment 171, which would have meant severe restrictions for plant-based dairy products.

ProVeg International challenged the amendment as an attack on environmental sustainability. It gathered support from nearly half a million consumers who signed its petition and worked extensively behind the scenes, monitoring the situation, speaking to key actors, and gathering support from organizations and companies across the plantbased sector.

Last year, in South Africa and France, attempts at censorship were temporarily thwarted through legal means.

Also, last year, Turkey banned the production of plant-based cheese, notes de Boo.

Restrictions in the US?

She also claims there is a similar movement in the US.

“The US FDA is currently sitting on guidance which we believe will effectively ban the term “milk” when it is published, possibly in the next few weeks,” she reveals.

“This is happening because the international meat and dairy industry is failing to see the transition to plant-based food as the huge opportunity it really is, and as a necessity to address climate change.”

“Some companies are embracing both animal and plant-based products, which is good, but the rest of the industry needs to recognize the value of the shift to a plant-based diet for their businesses and also for the climate. We are truly concerned about this global trend and hope there will not be further attempts at censorship.”

Defra also claims that its policy does not conflict with its support for food innovation, including in the rapidly developing plantbased food sector.

The draft is currently in progress, and a range of views on potential interpretations have been considered, it flags. n

Concerns are growing over the possibility UK government officials could tighten up labeling rules for dairy-free plant-based alternatives, effectively banning dairy-like terms such as “milk” and “butter.” At the same time, plantbased advocates believe the US

Food and Drink Administration (FDA) is also pondering plant-based wording restrictions.

The controversy surrounding what names should be allowed for plant-based products is again heating up amid claims from ProVeg International that the UK government is considering a ban on dairy descriptor names.

ProVeg International – a food awareness organization working to transform the global food system – brands this “outrageous and unnecessary censorship,” while UK government officials claim it would help clear up consumer confusion about what’s on the label, helping people better understand what is in their food and beverage products.

Draft opinion in progress

However, the Department for Environmental, Food and Rural Affairs (Defra) says in a statement sent to FoodIngredientsFirst that local authority Trading Standards officers are currently leading on the development of “a draft opinion on

enforcement of current label rules which already exist.”

Defra does not explicitly mention a ban at this stage or go into detail about what’s in the draft opinion.

“There are clear rules in place so shoppers are not misled by labels and can buy with confidence. These include long-standing rules reserving use of specific dairy terms, including ‘milk’ and ‘butter,’ exclusively for milk and milk products,” the statement reads.

“As a normal part of this process, a range of stakeholder views, including from plant-based food manufacturers, are being carefully considered.”

But, ProVeg insists it has not been consulted, and neither have other key players in the plant-based industry.

“We are in the process of writing a letter to Defra pointing out how damaging this guidance will be and how undemocratic the process has been in drafting it,” Jasmijn de Boo, vice president

“It would mean that brands that have to fight any enforcement action through legal means will incur huge expenses through a tribunal. For smaller brands, this process could potentially cause them to fold. If brands do not win a legal challenge, then they would have to re-label and incur even more costs. All this would be totally unnecessary as consumers are not confused by the existing labels,” she explains.

Forcing companies to use made-up names that are alien to consumers who are looking for a functional replacement of dairy in their coffee, breakfast and pancake recipe is really unhelpful toward the growing number of flexitarians who are increasingly seeking out plant-based products.

“Moreover, given the climate crisis, we don’t understand why plantbased options that support the climate should be made harder to access,” adds de Boo.

“Victory for common sense”

The EU’s previously proposed “plant-based dairy censorship” was defeated in 2021.

To be continued on page 19

Jasmijn de Boo, vice president of ProVeg International, says any restriction on terminology would be very costly for plantbased innovation.

The controversy surrounding what names should be allowed for plantbased products is heating up once again.

ARJUN BHARADWAJ

Founder and CEO of SolutionBuggy

The nutraceutical food industry encompasses the production of foods and dietary supplements that offer health and medical benefits beyond basic nutrition has seen exponential growth in recent years. This industry has been driven by an increasing awareness of the role of diet in maintaining overall health and preventing chronic diseases, as well as advancements in food science and technology that have made it possible to create new and innovative products. Consumers are increasingly looking for foods that not only provide basic nutrition but also offer additional health benefits, such as improved digestion, stronger immunity, or reduced risk of certain diseases. As a result, the nutraceutical food industry has been expanding rapidly, with new products and companies entering the market regularly.

This growth is expected to continue in the coming years, driven by a growing demand from healthconscious consumers and an ageing population that is more interested in maintaining their health and wellness. In particular, the functional food segment of the nutraceutical food industry is expected to see significant growth, as more consumers look for food products that offer specific health benefits. This presents a significant opportunity for food processing

industries, as they can capitalise on this trend by developing and marketing new products that meet the growing demand for nutraceutical foods.

Types of Nutraceutical Products Available:

Some common types of nutraceutical products include probiotics, which are live microorganisms that can help improve gut health.

Prebiotics are non-digestible carbohydrates that can promote the growth of beneficial bacteria in the gut. Another popular category is functional foods, which are foods that have been fortified with additional nutrients or ingredients that may have health benefits beyond basic nutrition. Omega-3 fatty acids, antioxidants, and vitamins and minerals are often added to functional foods. Another type of nutraceutical product is herbal supplements, which are made from natural plant-based ingredients and can be used to address specific health concerns.

Overall, nutraceutical products are diverse and can be incorporated into a variety of food and beverage

foods, as well as an increase in fortified or enhanced nutraceutical products. Finally, the industry is also seeing an increase in the demand for sustainably sourced ingredients, as well as products that are free from contaminants, allergens, and GMOs. As a result, many food processing companies are reformulating their products to meet these changing consumer preferences and to stay competitive in the market.

products, making it easier for consumers to get the health benefits they are looking for in their daily diets.

Current Trends in The Nutraceutical Food Industry:

The nutraceutical food industry is currently seeing a shift towards natural and organic ingredients, as consumers become increasingly interested in the health benefits of these products. In addition, functional foods and beverages, such as those fortified with probiotics or vitamins, are becoming more mainstream as consumers look for ways to improve their overall health and well-being.

Another trend in the industry is the use of technology such as bioactive compounds extraction, encapsulation and fortification to enhance the nutritional value of food products. The industry is also seeing an increase in trend towards plant-based and organic

Future Outlook of Nutraceutical Food Industry:

The future outlook of the nutraceutical food industry looks very promising with a lucrative growth potential. Food processing industries can benefit from this trend by incorporating nutraceutical ingredients into their products and marketing them as functional foods. However, it is important for companies to ensure that their products are safe and meet regulatory requirements.

Nutritional and functional food products such as dietary supplements and functional beverages are rapidly gaining popularity and as a result, the global nutraceuticals market size is expected to expand at a CAGR of 9.0% from 2021 to 2030. If you are interested in starting a nutraceutical food industry, contact SolutionBuggy and get all the services under one roof. SolutionBuggy with a team of 1,500 food consultants, assist you in every step to grow your food processing industry as a market leader n

By Gaynor Selby

CARGILL WINS THE FI EUROPE 2022 SENSORY INNOVATION

AWARD WITH GERKENS® SWEETY COCOA POWDERS

New research from Cargill has discovered that consumers seek indulgence and health attributes in their baked goods and they’re willing to pay a premium to get it.

“The Sweet Delight – Decoding Consumer Bakery Decisions” research surveyed 1,200 US consumers to understand the unmet needs and motivations that drive consumer purchase behaviors related to cakes, pastries and cookies.

The proprietary study examined what consumers say they do but revealed the reasons why they make certain purchase decisions. These include expectations around textures, packaging claims and ingredients.

Jana Mauck, global bakery category marketing manager at Cargill, expands on the key drivers pushing innovation in healthy indulgence in the baking segment.

“In general, post-pandemic, US consumers are taking a more proactive approach to health and being more mindful of the food and beverage choices they make. Increasingly, consumers are now also looking at food as a medicine,” she tells FoodIngredientsFirst.

“They’re more knowledgeable on how certain ingredients support their health goals and are demanding products they perceive as healthier and with more functional health benefits – a trend that is becoming more prominent in bakery.”

Mauck says how the research finds that for many consumers, “healthier indulgence” is closely tied to their perceptions of “natural” and how looking for products made with all-natural ingredients without preservatives, followed by traceable ingredients (knowing where the ingredients come from), is of high importance.

“Some of the mental cues that consumers have around “all-natural” are related to “real,” “recognizable” and “short ingredient lists. We also saw strong interest for baked

goods that offered health-specific benefits such as heart health and immune support through ingredients like ancient/whole grains, natural sweeteners, nuts and seeds, and fruits and vegetables like apples, blueberries, pumpkin, and carrots. All that makes them think that the product is healthier and therefore better for them,” she explains.

Best of both worlds

Cargill underscores how this research pinpoints how demanding consumers want both health and indulgence.

All the unmet needs revealed by the study were related to health, including the need for portion control, tasty but healthier products, and products that provide an energy boost without a sugar crash.

“However, those needs are not met today, which leaves a lot of room to innovate and introduce products that are both indulgent and perceived as healthier,” Mauck continues.

“For example, consumers want indulgent baked goods that are rich and buttery to satisfy a craving or as a reward, but they are also conscious of calories and look for products with portion control or reduced sugar and fat. Ideally, they

interesting in times of economic crisis as inflation bites.

Mauck says that consumers are feeling the effects of inflation, paying close attention to prices, and making conscious decisions on how to stretch their grocery budgets.

“Their willingness to pay is relative to that dynamic and driven more by the benefits delivering on what is important to the consumer.”

Cargill’s inaugural bakery insights consumer study joins a growing portfolio of proprietary marketfocused research it uses to identify the trends, behaviors, attitudes and motivations shaping the food and beverage landscape.

Cargill is proud and honored that Gerkens® Sweety, the cocoa powders that enable 30% sugar reduction in a natural way with no compromise on taste, has won the prestigious Fi Europe 2022 Sensory Innovation Award. Years of R&D work, sensory data and insights, and extensive consumer testing, have resulted in a product that both adults and kids love. To top it all off, the Sweety powders also won the hearts of the FiE panel of esteemed judges, recognizing the role cocoa can play in natural sugar reduction while keeping sensory delight front and center.

back to their childhood. They were very impressed with the sensory properties of the samples provided and the quality of the supporting materials.

Discover why Gerkens® Sweety cocoa powders are a game-changing solution for natural sugar reduction with a great chocolatey taste! Reach

out to our Cocoa & Chocolate Engineers today and embark on a journey of inspiration, co-creation and innovation together with Cargill!n

would love to satisfy their cravings with a tasty treat that has a healthier profile.”

The Cargill research confirmed indulgence remains the most important purchase trigger for cake, pastry and cookie purchases, outweighing barriers such as weight gain and health or diet considerations. More than half (54%) of those surveyed said they chose bakery products to satisfy cravings, while 44% admitted they purchased them as a reward.

Other study aspects explored the influence of ingredient lists, nutritional information and package claims on consumers’ bakery purchases.

Highlighting the continuing importance of label-friendly formulation, the research found consumers viewed ingredients as most influential to their purchase decision (42%) over nutrition scores (39%) and specific product claims (28%).

Inflation’s impact

Cargill’s research also identified three areas where consumers are willing to pay more - Fresh from the Oven, Premium Indulgence, and Better for You - this is particularly

Mauck concludes that the bakery space is a priority for Cargill. The company is leveraging its ingredient portfolio of fats and oils, sweeteners, chocolate, and more to help customers ideate and formulate products to meet consumers’ unmet needs.

“As highlighted by our research, consumers are hungry for indulgent baked goods with healthier profiles that are made with natural and traceable ingredients (RSPO, nonGMO, etc.). Our bakery portfolio includes innovative solutions that will help customers achieve consumers’ unmet needs in Premium indulgence, Fresh from the Oven and Better for You spaces by creating products perceived as both indulgent and healthier. This might include products that deliver portion control, supply an energy boost without a sugar crash, or offer greater satiety, as a few examples,” she concludes.n

The award is part of Food Ingredients Europe, Europe's largest food ingredient trade fair, celebrating people, companies, and organizations breaking new ground in the Food & Beverage industry. The jury, comprised of leading industry professionals, said that the taste of Sweety took them

"As a food ingredient supplier it is important that we are completely in touch with what today’s and tomorrow’s consumers want. This award proves that the remarkable efforts of our Cargill R&D and commercial teams have resulted in an exceptional product: Gerkens Sweety cocoa powders." says Dick Brinkman, R&D Leader Cocoa EMEA.

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THERE ARE NUMEROUS SOURCES OF VITAMINS, AND A MULTIVITAMIN

What are multivitamins?

Can you remember your health expert suggesting taking a multivitamin pill to keep yourself nutritious? Well, this is what the Wikipedia voices about what a multivitamin is-

A multivitamin is a preparation to act as a dietary supplement with vitamins, dietary minerals, and other nutritional elements. They're available as tablets, capsules, pastilles, powders, liquids, or injectable formulations.

Here's why you need multivitamins-

There are plenty of reasons why you might need a multivitamin-

• Toughens the Immune System- A vital immune system is a key to a healthy life. Our multivitamins contain vitamins C, D and E that boost

helps regulate the body's adrenal glands, and Vitamin B6 assists in handling the body's serotonin, which improves mental stability and mood.

• Improves Muscle Strength- If you're an older adult looking for ways to dodge age-related problems, your search ends here. The antioxidants in our multivitamin capsules help to eliminate free radicals.

• Older Adults- As we age, we might have to put in more effort to keep ourselves healthy. Older adults may ought additional vitamin D and calcium. Their body's ability to absorb vitamin B12 can decrease eventually. Taking multivitamins may help them to take care of it.

• Vegetarians and VegansB12 is predominantly found in animal foods. Individuals who depend on plant-based diets are more prone to be deficient in various vitamins. The deficiency of calcium, zinc, iron, vitamin D, and omega-3 fatty acids is common among vegetarians and vegans. Multivitamins can be beneficial

Enhances Eye HealthOur Multivitamins contain vitamin A that's certainly known for its vision benefits. It improves one's eye-sight and reduces age-related

Sources and Different Forms of Multivitamins-

There Are numerous sources of vitamins, and a multivitamin contains a significant amount of nutrients/vitamins that coach a wholesome lifestyle.

• Vitamins A, D and E in our multivitamin capsules are known for being fat-soluble vitamins. Researchers say that vegetable oils and dairy foods are rich in them.

• Known for being a growth necessity and repairing/ developing tissues, Vitamin C is also present in multivitamins. Vitamin C is predominantly in citrus fruits, such as oranges and strawberries.

• Vitamin B1 dissuades difficulties in the nervous system, brain, muscles, heart, stomach, and intestines. Peas, bananas, nuts and wholegrain bread contain abundant amounts of vitamin B1

• Multivitamins also contain nutritious fruits and veggies, including- carrots, spinach, broccoli, tomato, cabbage, garlic, ginger, onion, cauliflower, apple, blackberry, blueberry etc.

There Are multiple forms of multivitamins. For instance,

• Tablets are the least expensive form of a multivitamin. It's portable and also has a long shelf life.

• Capsules have a better absorption rate than tablets and work quickly.

• The liquid form of multivitamins is the easiest to swallow. They maintain the shortest shelf life and are expensive.

Multivitamins From Vegetable Sources-

Eating the right food will encourage us to lead a healthy lifestyle. We have three meals a day, not knowing much about what it delivers to our bodies. Well, this might give you a vision of it-

• Vitamin A- carrots, sweet potatoes, and cantaloupe.

• Vitamin C- Oranges, strawberries, tomatoes, kiwi, broccoli, and red and green bell peppers.

• Vitamin D- Mushrooms, spinach, bananas, oranges and more.

• Vitamin E- Avocados, nuts, seeds, spinach and other dark leafy greens.

• Vitamin B1- Cauliflower, liver, oranges, eggs, potatoes, asparagus, and kale are rich in vitamin B1

(These are a limited set of examples; there's more to it.)

What Pranik has to offer in the form of Multivitamin-

There are numerous options when it comes to choosing multivitamins. Here's what makes Praniks' multivitamins unique-

In most cases, the hard shell of the capsule majorly contains gelatin; but we provide you with capsules whose hard exteriors consist of plant material only.

Being a vegetarian is challenging; it's not effortless to keep yourself healthy when your food options are limited. Pranik's multivitamins exclusively contain fruits and veggies. We make our multivitamins solely with natural resources.

We believe healthcare products should be accessible to all. Keeping this in consideration, Our range of products at Pranik is economical without compromising quality.n

This Republic Day, Tata Tea

Premium – Desh Ki

Chai, the flagship brand of Tata Tea launches its 'Desh ki Jhanki' initiative, celebrating the rich contributions of our states to India@75 via an immersive Republic Day parade.

In line with the brand’s hyper-local approach, the latest campaign allows users to enjoy an immersive experience through a 360-degree viewing of 3D Jhankis, and an impactful narrative that brings alive iconic moments and events from the states of India.

A specially designed microsite: www. IndiaKiChai.com allows consumers to check out Jhankis (tableaus) of select states, that exhibit some key moments & contributions that brought glory to India. A unique audio-visual experience gives everyone an opportunity to get an immersive experience and enjoy the Republic Day parade from comfort of their homes.

The initiative captures regional motifs of some of the states, highlighted in their visually vibrant jhankis. These are Delhi, Haryana, UP, Punjab, Bihar, West Bengal, Odisha and Maharashtra.

who we are as a brand. We have always engaged with our consumers through such innovative consumer campaigns leveraging the power of digital storytelling & latest technology while remaining relevant to the masses. This is yet another testament of our efforts in celebrating India

our range

through its diverse culture, rich traditions & vibrant motifs across the country and showcasing them to audiences in an impactful manner.”

Azazul Haque, chief content officer, India Media Monks, said, “The idea of Tata Tea Premium Desh ki Jhanki Campaign

is to give every Indian an immersive experience of seeing an event they have seen since their childhood; in a way they have never experienced before. The 3D Virtual, immersive experience of Jhanki's of various states is not just a campaign, it's a moment of pride that we want to celebrate with every Indian.”n

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Puneet Das, president - packaged beverages (India and South Asia), Tata Consumer Products, said, “Tata Tea PremiumDesh ki Chai, is extremely thrilled to launch the Desh Ki Jhanki initiative which highlights celebrated regional motifs of pride from across the country by means of a virtual 3D Republic Day parade. Offering disruptive and immersive consumer experiences has always remained the core of

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OFFBEAT ICE CREAM FLAVOURS WITH NATURAL INGREDIENTS

by Anuvrat Pabrai

Everybody loves a good cup or cone of ice cream. Just being able to have some of that cold delight has an irreplaceable quality to it. It is rare to see someone who finds ice cream boring or is worthy of hate. And these ice creams can range from eternal favourites like Mango, Chocolate, and Vanilla to some out-of-the-box flavours that will make you think twice.

However, there are quite a few offbeat flavours that will not just stay on the top of your list of best ice creams but can be on repeat mode. And they are made from natural ingredients that pack a punch and add good qualities to the ice cream.

The best thing is they can have their flavoured ice creams or be mixed with other natural ingredients for enhanced tastes.

Here are five offbeat ice cream flavours made from natural ingredients.

Nalen Gur

The author is founder at Pabrai’s Fresh Naturelle Ice Creams

of the Indian subcontinent. First discovered in the ancient city of Varanasi in India, this purplish fruit was taken to other parts of Asia and the world by Buddhist scholars. The best thing about Falsa is the heavy dosage of easily digestible vitamins and minerals. Health and taste go together in this fruit. They look and taste like grapes and are in drupes found in clusters. Many find it a bit sour & sweet. Despite the calories and carbs via natural sugars, it is a healthier option for the body to process. All in all, Falsa or Falsa-based Ice-cream would be a tasty option.

Lemongrass

When it’s winter time it’s also time for Oranges. The citrusy sweet and sour taste is loved by everyone. Oranges are rich in Vitamin C, are good for our health, and help in keeping our immunity high. To the orange ice cream, we add finely chopped Basil leaves which impart its distinctive flavour and aroma to the Orange ice cream. Orange and Basil combine well and it’s a truly delicious flavour to savour in the winter season.

Musk Melon

The Nalen Gur ice cream is made from liquid Nalen Gur, which is loaded with extremely healthy minerals for our bodies. It is prepared from the sap of the date palm (khajur) tree which is native to Bengal. During winters, the sap is collected in an earthen container hung on the top part of the date palm tree. Nalen Gur liquid is extremely rich in iron and potassium, which may help manage one’s hemoglobin levels. It also contains a good amount of magnesium, which is proven to be helpful for the human nervous system, muscles and bones.

Falsa

Many have lemongrass in their fridge or at least have seen it around the kitchen. It is a common item in almost every Indian kitchen. This herb native to India is a widely used one and adds its citrusy and tangy flavour to varied food items in its fresh, dried, and powdered form. This herb goes well with many other food items and flavours. It results in some unique combos that are a delight. Again, lemongrass has nutrients for overall well-being. The best thing is the aroma that this herb imparts. A lovely Lemongrass Flavoured Ice-Cream can be the thing to brighten the mood up.

Orange Basil

Called Kharbuja in Hindi, Muskmelon is a sweet fruit that has a very fibrous texture. Muskmelon is a fruit that lends itself very well to ice creams because the flavour of Muskmelon very nicely transfers itself when converted to ice cream. Muskmelon can be made into ice cream as well as a Sorbet. Ice cream made from Muskmelon has pulp and pieces of Muskmelon added to the ice cream mix and churned well in a freezer till it becomes semi-hard. It is then evacuated and filled in containers for all to savour. It is a truly delightful flavour that is instantly loved by all who partake in it.n

Most of us are well aware of the very desi Falsa. This fruit also called Grewia Asiatica is a native

CHEDDAR CHEESE: AN INGREDIENT FOR VALUE-ADDED DAIRY PRODUCTS

Milk and milk products offer a profitable segment for value addition particularly cheese having tremendous potential in the market. The Indian cheese market will reach $135.4 billion by the year 2024, growing at a CAGR of around 26% during 2019-2024.

Cheddar cheese, originated in the English village of Cheddar in Somerset, is a comparatively hard, off-white, popular cheese due to its strong flavour and its use as an ingredient in various culinary dishes.

Cheddar cheese has high protein particularly casein content, which includes varying quantities of all necessary amino acids, fat, trace quantities of vitamins A, B2, B6, B12 and calcium contents which play an important role in providing balanced diet. Cheddar cheese, which is one of the varieties produced on a commercial scale in India, requires a lengthy ripening period of 4-12 months for flavour development, which increases the cost of the cheddar cheese.

As per FSSA, 2011, ‘cheddar cheese’ means ripened hard-pressed cheese obtained by coagulating heated or pasteurised milk with harmless lactic acid producing bacteria cultures, suitable enzymes of non-animal origin or other suitable coagulating enzymes. The cheddar cheese have a coating of food grade waxes or wrapping of cloth or polyfilm. It shall have firm, smooth and waxy

texture with a pale straw to orange colour without any gas holes. The general flow chart for the production of cheddar cheese is depicted below:

Preparation of cheddar cheese from mixed milk

Cheddar cheese powder, a variant of dehydrated cheese, is another emerging segment with increased usage worldwide, as cheddar cheese requires a long ripening period and refrigeration storage. Cheddar cheese powder has a long shelf life, is easy to transport, and can be used as a convenience and multifunctional ingredient in fabricated food products. Cheddar cheese powder properties are affected by the use of different raw materials, addition of ingredients, drying method and storage conditions. Cheddar cheese powder is sprinkled on popcorn, baked potatoes, and other dry snacks for a cheesy excitement or rehydrated and used in fillings.

Cheddar cheese powder was prepared by combining melted cheeses, water, and emulsifying salt to create a homogenous and stable emulsion known as cheese feed, which was then spray-dried or traydried or vacuum-dried to obtain the final end-product for application in different food products.

Cheddar cheese is also used as an ingredient for manufacturing of processed cheese. As per FSSA, 2011, ‘Processed Cheese’ is obtained by grinding, mixing, melting and emulsifying one or more varieties of cheeses with the help of heat and emulsifying agents and may contain cream, butter, butter oil and other milk products. Processed cheese may also contain non-dairy ingredients not exceeding 1/6thof the weight of the total solids of the final product on dry matter basis.

Cheddar cheese making is a scientific art which further needs the balance between the fields of chemistry, technology, and microbiology of milk. Due to diversification prevailing in the current food habits, the use of latest technologies of processing necessitates the specific tailor-made functionalities in the commercial cheese products helpful to fulfil the consumers as well as entrepreneurs.n

Sivakumar S, Viji P C, Rekha Chawla, Nitika Goel, Venus Bansal (The authors are from College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University (GADVASU), Ludhiana, Punjab)

ALTERNATIVES SEEM TO BE HEADING NORTHWARDS

K S Narayanan (The author is principal consultant – food processing sector at Nexdigm)

Chinese New Year, also known as Lunar New Year and Spring Festival, means different things to different people throughout the world, but one thing is constant: the new year brings people together. To help spread the pleasure, here is a list of Mumbai restaurants serving up some of the most scrumptious Chinese meals that will leave you and your tastes perfectly satisfied!

House of Mandarin, Bandra & Powai

GEAR UP AND VISIT THESE RESTAURANTS TO CELEBRATE THE YEAR OF THE RABBIT

China India serves authentic Chinese food bearing in mind the constantly evolving and emerging trends and tastes from around the world. You can rest assured knowing that all the ingredients used are freshly sourced and authentic. In addition to the delectable Cantonese dishes, there's an extensive list of fine wines to choose from.

Kuai Kitchen, Colaba & Khar

Plant-based meats (i.e., products which have the properties of animal-based items but are sourced purely from plants) and plant-based dairy products (i.e., products using plant-based alternatives to derive the whole range of dairy products from milk, yogurt, cheese, paneer, and so on) have been the rage all across – particularly the Western world over the last couple of years.

India was not far behind; we, Indians, have been introduced to this category of food products by a number of startups that entered this arena. A lot of influence was added using Bollywood and cricket stars, who have taken up promoting this category to the masses. In addition, major QSR brand Dominos introduced a plantbased option as part of their pizza range and ITC introduced an SKU or two as part of their frozen range. Albeit with little success.

Plant-based alternatives started to make deeper inroads during the pandemic when there was a concern for health, well-being and hygiene, and, moreover, a lot of consumption was limited to indoors, with outof-home consumption severely impaired. Furthermore, the talk of how strong an environmental impact plant-based options have over real meat was an added selling point, particularly to the younger generation of consumers who are environmentally conscious to a greater degree.

This gave plant-based alternatives the necessary fillip with a lot of media bites and also became a strong conversation piece across all forms of media.

However, the situation in more developed markets, which saw the rapid rise in the introduction, consumption, and acceptance of plant-based alternatives, seems to be flattening out over the last two quarters. For instance, Beyond Meat Inc., a Los Angeles–based producer of plant-based meat substitutes listed on NASDAQ, lost over 75% of its share value in 2022.

Particularly so with the retailfocused D2C brands in this segment. About two-thirds of the plant-based meat products are in the frozen category and the rest are in the chilled section. Additionally, apart from the largely funded startups in this space, we have also witnessed the entry of large CPG behemoths such as Unilever, Nestle, and more, who have acquired some of the challenger brands and entered this category.

Subsequently, all leading QSRs brands such as Domino’s, McDonald's, Burger King, and Starbucks have all been adding plant-based meat options to their menus. Ikea, which is amongst the top 10 food chains globally, has introduced a lot of plant-based options in its stores and is targeting a 50% switch to plant-based options over the next 3 to 5 years.

Thus, what we can infer is that the food service channel is continuing its efforts to introduce the consumer to different plant-based options, with possibly a large number of trials being initiated. Notably, any major food trend initially starts off first in the out-of-home setting and then only gravitates inwards into the house kitchen or refrigerator.

Plant-based meat is made from proteins isolated from plant sources, including soy and peas, and dairyproduct alternatives are derived primarily from oats, almonds, rice, and soy. Mimicking the taste and texture of what meat products actually taste like requires a whole lot of scientific engineering, processing, the addition of tastemaskers and enhancers, a whole range of chemical additives, colour, flavour, taste-enhancers and so on.

In summary, many of these products are ultra-processed. A cursory glance at the ingredient list of one of the leading brands reveals, for instance, that a burger patty almost reads like a postgraduate’s chemistry textbook. Furthermore, currently, pricing is also seen as an issue with plant-based alternatives, on average, priced about 2 to 5 times higher than the real ones. I believe that these are two challenges that the category also has to surmount in its journey to becoming mainstream.

However, as the struggles of plantbased meat continue, the situation with regard to plant-based dairy alternatives seems to be gaining traction across the world, including India. In US market, plant-based alternatives are already about 16% of total retail milk sales. Cheese and other plant-based products are continuing to show healthy growth and acceptance.

Even in India, we have witnessed a number of startups in the alternative dairy category offering a range of products. Unlike plant-based meats, several plant-based milks seem to have a much cleaner label, and with consumers aware of their lactose intolerances, they seem to

prefer alternatives to milk which are derived from animals.

However, the price premium issue still needs to be addressed. In fact, I have now come across an “Oatsbased fresh milk” option available in Bangalore, which is at a nominal premium to fresh organic cow milk and is a relatively clean label. This is a good start to addressing the price premium of plant-based alternatives.

The question of what is next for this industry and category arises. Being another food product with aspirations of becoming mainstream, marketers would first need to tackle the issue of price, taste, and health in equal measure. Consumers will not pay a premium for a product that delivers inferior taste or texture or nutrition parameters unless it is ordered by the doctor.

Clearly, the quality of products in the market is getting better every day and with growing scale and advancement in technology, the price issue could potentially be addressed. Furthermore, with QSRs pricing their plant-based options on par with the real meat-based options, this would help in generating trials and building traction for the category. Dairy alternatives, however, seem to be heading northwards and with more competitive pricing, should only see better traction.

The challenge the category faces is to improve taste, keep the labels clean, and keep the pricing attractive for consumers to adopt. A tall challenge indeed, but very hopeful with extraordinary talent working on these fronts and the billions of dollars flowing into this category.n

An award-winning Asian restaurant by Rachel Goenka, House of Mandarin is a beautiful ode to the illustrious history of Chinese cuisine. It has swiftly established itself as a popular Asian restaurant in Mumbai with its warm, inviting dining spaces and a great fine dining experience. The varied Asian restaurant serves food that looks wonderful, tastes excellent, and comforts the spirit. The Classic Roast Chicken, Crispy Duck Spring Roll, and Chicken and Chilli Oil Dumplings are a must-try.

Jia, Colaba

Get ready for some fantastic Asian food and a cheerful dining experience with no compromise on quality and a refreshingly beautiful atmosphere at Jia- The Oriental Kitchen. It has specially curated a menu adhering to its exemplary setting. The Xo Chicken Dumpling, Shanghai Chicken Soup Dumpling, and Truffle & Edamame Dumpling are some of the highlights. Complementing the ultra-modern and elaborate food menu, the beverage programme is a modern reincarnation of exquisitely crafted cocktails.

Royal China, Fort Experience the Royal Dining at Royal China. Royal

Kuai Kitchen is one of those locations that will always have a special place in your heart. There are now two branches, one in Colaba that covers south Mumbai and one in Khar that services Bandra, Khar, and the adjacent districts. Kuai Kitchen strives to be a place for great and reasonably priced Asian food. Don't miss out on their Truffle & Edamame Garlic Fried Rice.

One8, Juhu

'One8 Commune' is a oneof-a-kind casual dining and bar space. It is helmed by the former captain of the Indian Cricket team Virat Kohli. Located at Kishore Kumar's old house, it celebrates the pluralism and humanism that being in the "commune" implies. With Pawan Bisht, corporate chef, in charge of all culinary issues, the kitchen at One8 Commune serves you a remarkable feast of diverse cuisines prepared with love, elegance, and accuracy. The Mushroom Googly Dimsums made with assorted wild mushrooms, cream cheese, vegetarian broth, and truffle oil is a must-have.

Dona Deli, Bandra

Designed by Tejal Mathur of Pali Village Café fame, Donna Deli is inspired by elegant cafés from the streets of Rome. It is the kind of place where you can

visit to have a coffee and end up having a cocktail in the evening. As for the menu, there’s something to suit every taste here, especially Asian. Take a bite into some Donna favourites like the Chef Special Chilly Cheese Dimsum, Crystal Veg, and more.

All Saints, Khar

All Saints, a contemporary, sophisticated, and exquisite all-day restaurant has opened

its doors to all foodies looking to celebrate the Chinese New Year. This invigorating new location focuses on expertly blending diverse cuisines to provide a fascinating experience. So grab your seats and be prepared to go on a gastronomic adventure that will delight even the most discriminating palate. Be sure to try the Corn and Water Chestnut Dimsum and Activated Charcoal Spicy Chicken Dimsum.n

Visit us at Hall No.:- 15A; Stand:- C50.

Neel Industrial Sol ons Pvt. Ltd. was started his journey in 2014 as a partnership firm, in 2017 we change into sole proprietorship with a goal to achieve the highest level of excellence in Process Industry and in 2019 we have change our whole proprietorship into Private Limited The management is backup with young and talented professionals; we are commi ed to achieve highest level of excellence.

We are into fl id transfer sol ons for Pharma, Dairy, Food, Cosme c, and Chemical industries. We are man facturer and having technical collabora on with worlds wellknown Leading Brands.

Neel Industrial Sol ons Pvt. Ltd. was started his journey 2017 we change into sole proprietorship with a goal to excellence in Process Industry, and in 2019 we have chang Private Limited The management is backup with young are commi ed to achieve highest level of excellence. We are into fl id transfer sol ons for Pharma, Dairy, industries. We are man facturer and having technical c known Leading Brands.

We prac ce our belief in “Customer, safety and Quality are always the first ” is the only way to con n all provide the high-quality products and service to meet our customers’ expecta on.

We prac ce our belief in “Customer, safety and Quality ar way to con n all provide the high-quality products and expecta on.

SWEETENING AGENTS AND BITTER-BLOCKING COCOA

AMONG RISING STARS IN SUGAR ALTERNATIVES

By Benjamin Ferrer

Consumers are gravitating toward sweeteners they consider to be “closer to nature” from simple, recognizable sources. The levies and taxes being imposed in various markets are still having an impact, as is growing regulatory pressure.

Speaking to FoodIngredientsFirst, key industry suppliers Cargill, ADM, Jungbunzlauer, Alland & Robert, Anderson Advanced Ingredients and Howtian detail their observations about trending new solutions, while also weighing in on conventional artificial additives losing their grip on the market.

“In the European marketplace, we’re seeing the impact of front-of-pack labeling systems like Nutri-Score. The growing prominence of these labeling schemes is pushing brands to take a more balanced approach to formulation, as they look to not only reduce sugars, but also improve their overall nutritional profile,” details Manuj Khanna, product line manager, Cargill.

Artificial high-intensity sweeteners like saccharin and aspartame are losing appeal with consumers.

Thomas Bernsmeier, technical service manager for sweeteners at Jungbunzlauer, highlights this trend on sugar reduction is further encouraged by many countries by imposing a tax on high-sugar products.

“For example, several LatinAmerican countries require foods with high levels of fat, sugar and salt (HFSS) to be clearly labeled on their high unhealthy contents,” he notes. “Great Britain has even gone so far as to regulate the display of these products in supermarkets (HFSS program).”

Under the UK’s HFSS program, a TV ban on adverts for HFSS foods before 9 pm was initially due to come into force this month, alongside a ban on “buy one get one free” deals on junk food. Eliciting pushback from health bodies, the policy was initially delayed for a year but has now been pushed back by further 12 months. It will come into force in January 2025.

End of artificials?

In particular, artificial high-intensity sweeteners – such as saccharin and aspartame – are experiencing a decline in demand, and this in turn opens the door to more natural alternatives like stevia. However, some artificial sweeteners remain popular in more pricesensitive markets, where cost is an overriding concern for consumers. “This is especially the case with soft drinks being targeted by sugar taxes, making beverages utilizing cheap artificial sweeteners more compelling alternatives,” explains Tom Fuzer, vice president of market strategy at global stevia supplier Howtian.

“We still see some growth for sucralose in Asia, for example. Innova Market Insights reports this is the region with the highest number of low sugar and reduced sugar product launches, with many still using artificial sweeteners.”

In absolute terms, the biggest growth among sweeteners is still coming from natural stevia, he highlights. “In more mature sugar substitute markets like Europe and North America, the usage is clearly shifting towards natural alternatives with stevia being the popular choice. In countries where they’re approved, other alternatives such as monk-fruit and allulose are showing signs of growing adoption.”

Fiber in place of sugar

Most formulators attempt to achieve sugar reduction by replacing sugar content with polyols (sugar alcohols) and/or dietary fiber. Unfortunately, there have been cases where polyols and most dietary fiber sources have been tied to gas, bloating and other gastrointestinal distress issues.

“[Consumers] don’t want to have to give up the frequency of enjoying their favorite foods because of digestive issues. FiberSMART takes that concern off the table,” says John Jarmul, vice president of marketing for Anderson Advanced Ingredients.

Anderson Advanced Ingredients worked with Murdoch University’s

to verify the anecdotal evidence that its ingredient FiberSMART was highly tolerable as a sugar replacement.

“Perhaps the most compelling feature of FiberSMART is the tapioca starch starting material,” Jarmul highlights. “Tapioca starch comes from the roots of the cassava plant, one of the most important and sustainable plants on the planet. Grown in tropical climates throughout the world from Southeast Asia to South America to Africa, tapioca is a preferred plant source of consumers worldwide.”

Cargill set out to develop a cocoa powder with a sensory profile that would allow customers to take out a significant amount of the sugar from their recipe.

Cargill developed its own range of soluble fibers, specifically designed to support sugar reduction. The result of a €38 million (US$41 million) investment in its plant in Wroclaw, Poland, the company now offers Cargill soluble fiber, a label-friendly ingredient obtained from Europeansourced corn and wheat.

“[Cargill soluble fiber] enables a minimum of 30% sugar reduction versus a standard recipe, plus fiber enrichment, which helps our customers improve the nutritional profile of a wide range of food applications such as confectionery, bakery, fillings, cereals, ice cream, dairy, beverages and more,” details Khanna.

“For example, in a gummy bear, it is possible to replace a low amount of sugar with soluble fiber, and thereby improve the Nutri-Score from a D to a C rating,” he notes.

“According to the European Food Safety Authority opinion on dietary intake of fiber, most consumers are falling well short of the recommended fiber intake of minimum 25 g per day, which is why fiber enrichment has never been more on trend.”

Chocolatey goodness

While cocoa powder doesn’t contain sugar, Cargill discovered it could enable sugar reduction in finished applications. Cocoa powder is an

ingredient that brings bitterness to the flavor of the final application and sugar is used to offset that bitterness. The company’s R&D team set out to develop a cocoa powder with a sensory profile that would allow customers to take out a significant amount of the sugar from their recipe.

“Developed specifically for chocolate beverages, Sweety cocoa powders enable 30% sugar reduction. They are low in bitterness, with a strong, well-balanced chocolaty flavor and a sweet perception,” says Ellie Nikolova, commercial marketing manager, Cargill.

“As a result, less sugar is needed in the final application, enabling sugar reduction without additional sweeteners or artificial ingredients. Equally important, sensory testing with both adults and children affirm Sweety’s chocolaty flavor is a hit with all ages.”

To demonstrate the possibilities, the company developed a version of one of its best-selling milk chocolates, using 30% less sugar, engaging consumers to evaluate the result.

“In blind taste tests, our sugar-reduced and full-sugar chocolate options both received high likability scores (81% and 80%, respectively),” notes Nikolova. “When the differences in sugar content were revealed, the purchase intent scores for our sugarreduced chocolate exceeded those of the full-sugar option by 8 percentage points.”

ADM is showcasing its SweetRight agave, which it claims has a sweetening potency 30% higher than conventional sucrose.

Agave overtakes sucralose

ADM is showcasing its SweetRight agave, which it claims has a sweetening potency 30% higher than conventional sucrose, enabling formulators to use less of the solution for reduced sugar content and calories in an application.

“Additionally, SweetRight agave is gluten-free, vegan-friendly, as well as certified organic, kosher, halal and non-GMO. Our research shows

To be continued on page 39

that 86% of consumers are aware of agave, and nearly 50% of consumers find agave appealing,” says Sarah Diedrich, marketing director of global sweetening and texturizing, ADM.

“Supporting an array of product categories, from beverages to snacks, baked goods, dairy, frozen treats, sauces, prepared meals, confectionery and more, our SweetRight agave has exceptional formulation benefits and flexibility. With binding and browning properties, and solubility, moisture retention and humectancy, SweetRight agave enables ease of use in a multitude of formulations,” she details.

“Coming in both liquid and powder formats, as well as light and dark variations, our agave can provide both neutral sensory profiles, as well as complex characteristics, providing key optionality to manufacturers.”

Sweet and gut healthy

Jungbunzlauer is one of the first manufacturers of erythritol from biofermentation – with its brand Erylite – which has grown in popularity in clean label formulations. Over the years, other blends have been added to the company’s portfolio, combining the ingredient with natural stevia or Erylite Bronze, a product that offers the same taste experience as brown cane sugar.

“Erythritol is approximately 60% as sweet as sugar. Unlike other sugar alcohols, it has a high digestive tolerance of around 0.8 g/kg body weight

and low hygroscopicity. Thanks to this metabolic profile, it is non-glycaemic and non-insulinaemic,” explains Bernsmeier.

Acacia gum is another gut health-focused natural solution increasingly used in the sugar reduction space, addressing the many challenges induced by sugar reduction, in particular the compensation of the loss of mouthfeel, texture and stability. In addition, it is a natural and safe additive, source of prebiotics and soluble dietary fibers, making it ideal for “gut friendly” developments.

“Finding natural sweetening alternatives and compensating loss of stability and texture are some of the challenges faced by food companies,” says Dr. Isabelle Jaouen, R&D director at Alland & Robert.

“Thanks to acacia gum, the rheology of sugar-reduced products will be improved. Acacia gum is also known to bring stability factors by reducing the water activity, which means overall a better preservation. Additionally, it improves the softness and mouthfeel thanks to an

Finally, Bernsmeier notes that acacia gum can be used in combination with sweeteners. “For example, the loss of creaminess and bitterness that occurs in sugar-free food can be compensated by a mix of polyols such as sucralose and acacia gum. Or it can help with the addition of isomalt. Acacia gum will have a masking effect on the aftertastes sometimes generated by sweeteners and act as a bulking agent.”n

As plant-based transitions from transformative to mainstream food, companies keep innovating and expanding their ranges. To satisfy the growing consumer demand for vegetarian products, companies are bringing to the fore improved ingredients and hybrids and investing in new technologies while perfecting old ones.

FoodIngredientsFirst speaks with key representatives in the plantbased arena who offer insights into what’s coming in the plantbased landscape in 2023, amid a macroeconomically unpredictable market.

Moving to 3-gen

Adeline Saadi, senior manager of business development at CP Kelco explains how the company is working on what it considers the “third generation” of ingredient solutions for plant-based products.

“Alternative proteins, whether plant-based or developed from precision fermentation or blends, will continue to be at the forefront of our R&D work and will likely coexist with animal proteins in the future, even in hybrid formats,” she says.

“All will require stabilizers and texturants using nature-based ingredient solutions that support the image of “good for you” and “good for the planet,” she continues.

The importance of “good for the planet” is also highlighted by Paul Vennik, director of marketing & sales at Sensus. “We have to make sure that plant-based food is truly good for the environment. Hence, for us, 2023 is all about sustainability.”

ZONS AS TECH-DIVE DEEPENS

By Marc Cervera

At the same time, it is important to focus on growth as “a combination of animal-based, plant-based and novel proteins will be required to meet the growing demand of food,” flags Allyson Fish, president of global plant and Alternative Proteins, ADM.

Meanwhile, taste, the largest driver of purchases, still holds the potential for plant-based improvement, according to Greg Erdei, business development manager of plantbased nutrition at Lallemand BioIngredients.

“Although the market struggled in 2022 after years of astonishing growth, especially in the non-dairy arena, there remains a resounding need to improve nutritional and palatability of products like cheese, yogurts and frozen desserts,” he says.

Evolving offerings

In 2023 companies will expand their range of products and reach more consumers through wider-varieties of foods and ingredients.

“This year, we will continue to evolve our offerings for meat alternatives to include cold cuts and help manufacturers deliver a more meat-like eating experience. We will also focus on the impact of our solution during the process of high-moisture, extruded plant-based products,” explains Saadi.

Texture is key for winning over

flexitarians as they use the texture of animal-based products as a reference point, according to Saadi. It is important to fine-tune the texture of meat alternatives so it has a similar hot bite, juiciness and overall meatlike eating experience.

“For cheese alternatives, it means being able to recreate a world of textures based on desired characteristics for the eating occasion: from meltability in a pizza topping to soft and spreadable on a bagel, as well as overall creaminess and mouthfeel. Coming closer to consumer expectations of animal proteins will ensure loyalty and repeat purchases.”

“We also look forward to bringing to market our nature-based ingredients for melting cheese alternatives and liquid egg alternatives,” she continues.

“We see the whole muscle-like meat alternative space as key to what’s next in the alternative protein solution arena,” adds Fish.

ADM reveals that whole muscle meat is the top format across all global meat occasions, encompassing traditional and plant-based offerings. However, the business relates that whole-muscle alternatives to meat are underrepresented in family meal occasions compared to their conventional meat counterparts.

“There is opportunity for growth, with global consumers indicating a willingness to replace meat with plant-based meat products during 48% of meat consumption occasions,” Fish highlights.

“To succeed in this whole muscle-like space, alternative products’ visual, flavor and texture experience must meet the gold standard of traditional offerings,” she explains.

Furthermore, ADM is pursuing “niche” sources and technologies like mycoprotein,

“Although they don’t yet have mainstream awareness, we anticipate these plant proteins will soon have general consumer recognition similar to higher affinity sources like soy, wheat and pea,” she highlights.

low CO2 footprint,” says Michiel Pronk, sales manager at Cosun.

“Our protein is highly suitable as a functional protein ingredient in products like dairy alternatives, functional drinks, vegan ice cream and dressings, with a good nutritional profile,” he continues.

including an egg-free mayonnaise alternative, and other products,” notes Saadi.

cultured meat and precision fermentation.

“As technology advances, we expect to see more blends and hybrids on the market, such as animal and plant proteins or plant-based and fermented proteins. Coupling unfamiliar sources with familiar ones helps accelerate consumer acceptance, which is necessary to continue expanding the alternative protein segment,” Fish highlights.

Opportunities for new ingredients

ADM is also working on expanding its plant-based list of ingredients to include more ancient grains, beans and pulses.

“Many people associate ancient grains with the appealing attributes of clean-label food products, including natural, recognizable ingredients, minimal processing and non-GMO. Plus, consumers recognize ancient grains, beans and pulses as a source of fiber, protein and other nutrients,” Fish notes.

Another highlight is that some ancient grains are inherently glutenfree, which expands optionality for shoppers with specialized nutrition needs.

“With a significant proportion of the global population currently trying to consume more plant-based foods, we are helping to expand consumers’ protein choices and options at all eating occasions. Emerging plant protein sources like sunflower, lupine, chickpea and ancient grains, such as amaranth and sorghum, are increasingly incorporated into various plant-forward formulations,” Fish explains.

Banner ingredients Sensus will continue to showcase its ISOverified natural chicory inulin as its focus product.

“In 2023, we will further demonstrate with authorized health claims that chicory inulin contributes to a healthier consumer. We will do more clinical trials to support these health claims,” Vennick explains.

“We see a trend that younger generations are looking for a plantbased diet to solve health-related issues that they may have. Too much stress is an issue nowadays for younger people. We know that modulating the microbiome with plant-based ingredients like chicory inulin can positively affect cognitive health. Also here, Sensus will do more research to support the so-called prebiotic effect of the plant-based chicory inulin,” he continues.

Cosun Protein will spotlight its fava protein isolate with neutral taste and high solubility this year.

“Fava is globally cultivated, GMO-free, produced with limited water-use and efficient nitrogen fixation. Fava also has a very

While not an ingredient, Lallemand will continue to work on yeast protein this year – a complete protein that contains all essential amino acids. Moreover, according to the business, yeast is a versatile food that is gaining cleanlabel popularity for precision fermentation to isolate particular properties or as growth media.

“We will keep investing in developing yeastbased flavors, expanding from the actual range. There are several areas in which yeast derivatives can play a role, depending on the product type. Among yeast and its derivatives attributes, we can highlight water binding, emulsification properties and flavor donation,” details Erdei.

“Yeast extracts and their derived flavors, characterized by specific flavor notes, are suitable for all types of savory preparations. In plant-based meals, their contribution ranges from a pleasant, umami taste foundation to the goal of building a succulent, meaty profile without ingredients of animal origin,” he notes.

Taking advantage of the current market

As inflation and other negative externalities hit some commodities, some products in the plantbased category can become more competitive.

”With supply shortages, value and inflation on everyone’s mind for 2023, our NUTRAVA Citrus Fiber can act as a vegan egg alternative not only for plant-based products but also to combat the rising prices of eggs in baked goods, condiments

In the US, egg prices have escalated to unheard-of levels. According to the US Department of Agriculture, the combined regional large egg weekly average price reached US$5.4 for a dozen eggs in December, up from US$1.4 in March 2022 and from the three-year average that fluctuated around US$1.

Meanwhile, in the EU, prices for large and medium eggs were up 69.3% across the bloc from November 2021 to November 2022.

CP Kelco upcycles its Citrus Fiber from citrus peels, an abundant byproduct of the juice industry, enabling a stable and sustainable supply.

Moreover, ambient and shelfstable products offer convenience for consumers and a way for manufacturers to venture into e-commerce or regions without cold channel distribution.

“Producers strongly prefer local sourcing and sustainable production,” adds Pronk. n

Sensus will continue to showcase its ISOverified natural chicory inulin as its focus product. (Image Credit: Sensus).

ADM is pursuing “niche” sources and technologies like mycoprotein, cultured meat and precision fermentation.

VISIONSPRING’S LIVELIHOODS IN FOCUS CAMPAIGN TO SCREEN 1 LAKH

VisionSpring has launched Livelihoods in Focus, a campaign that will screen the vision of 1.05 lakh people in Assam thus unlocking US$ 13.5 million in income earning potential this year for tea garden workers, artisans and micro-entrepreneurs who gain clear vision with eyeglasses.

Through Livelihoods in Focus, VisionSpring, together with corporate, NGO and government partners, will screen the vision of people who need to see clearly to sustain their incomes.

They expect 63,000 people will acquire eyeglasses in 2023 so they can see well and do well. The 2023 commitment is part of a larger aspiration to reach 10 lakh (1 million) low-income people in tea growing regions and establish Assam as a clear vision state.

VisionSpring is working as part of a collective movement to solve the problem of uncorrected blurry vision and lack of eyeglasses worldwide by 2050. Ella Gudwin, CEO of VisionSpring, said, “60 crore (600 million) people in India need eyeglasses to earn, learn and drive safely. This is a solvable problem.

Food and Beverage Matrix

TEA WORKERS’ VISION IN ASSAM

By serving low-income workers whose occupations require clear vision, especially at near distances, we can help people maintain their livelihoods and provide for their families. Focusing on districts in Assam with large numbers of tea workers and artisans will also improve productivity in sectors responsible for a majority of the state’s GDP.”

VisionSpring celebrated the launch of the movement with an event attended by Joydeep Phukan, principal officer and secretary, Tea Research Association of India; Dr Bhanu Saikia, State Programme Officer and Joint Director Health Services (Ophthalmology), Government of Assam; Harkirat Singh Sidhu, consulting program coordinator India, Rainforest Alliance; and Atul Singh, vice-president, CSR, Emami Group, among many other senior dignitaries.

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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

Anshu Taneja, VisionSpring’s managing director, India, said, “We have witnessed first-hand a huge unmet need for eye-screening services and eyeglasses, and we know that Livelihoods in Focus in Assam will help close this gap. Everyone can play a role in solving this problem—corporates, hospitals, government agencies, and others. This is joyful work and we invite you to join us.”

Last year VisionSpring received a transformative US$15 million gift from philanthropist MacKenzie Scott. VisionSpring will allocate a portion of those funds to Livelihoods in Focus, including in Assam, when matched by financial and inkind resources contributed by the government, tea sector, and other corporate partners.

The Livelihoods in Focus builds on VisionSpring’s decade-long track record of working in the state and

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documented evidence of impact. A 2018 randomised control trial in Assam found that with reading glasses, tea picker’s productivity increased by 22 per cent on average, and up to 32 per cent for workers over the age of 50. Early findings from another study in progress in neighbouring Bangladesh shows similar rates of return on income across a wide range of rural occupations. Vision correction through eyeglasses has the potential to add as much as 6 per cent of incremental GDP to the state’s economy.

Research also showed that eyeglasses improve quality of life, reducing depression and anxiety, and increasing involvement in religious and family life.

To date, VisionSpring has carried out 82,000 vision screenings in Assam. Of people screened through their programmes, 65 per cent require eyeglasses. Of those, 75-90 per cent are getting their first-ever pair. Till date, VisionSpring has provided 236,000 eyeglasses in the state of Assam.

VisionSpring will be expanding Livelihoods in Focus to other parts of India, as well as tea, coffee, cocoa and artisan regions of Bangladesh, Ghana, Kenya and Uganda.n

Dhiraj Dubey

09869987731

dhiraj.divyanshinfomedia@gmail.com