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.”