August 2017 Issue by Divyansh Infomedia

Thursday 10 August 2017 | Issue 1

International Food Tech Delhi 21-23 August 2017 and Foodex Banglore 28-30 August 2017 Issue

Price Rs.100/-

GST – Analysis and Opinions Arun Varangaonkar Chairman of Gharrkul Industries, In an email Interaction with Mukti Bajaj , Arun explains the Impact of Gst.in nation from manufacturer to Distributors telecommunication services, Insurance industry, business support services, Banking and Financial services etc. These pan-India businesses already Arun Varangaonkar Chairman, Gharrkul Industries work in a unified market, and ST is purported while they will see compliance to bring in the burden becoming lesser there ‘one nation one will apparently not be much tax’ system, but change in the way they function its effect on various industries even after GST implementation. will be slightly different. The Futher asked him about his first level of differentiation journey ,the thought which will come in depending on made him to come in the whether the industry deals with industry as a food Consultant manufacturing, distributing and Arun said, retailing or is providing a service. We are five brother and four sisters.I was born in todays Impact of GST on context an super extra large Manufacturers, in the year 1948. In Distributor and Retailers family; those days the families were of GST is expected to boost 5 to 10 kids per parent. competitiveness and performance In schooldays I always disliked in India’s manufacturing sector. school ; and my relatives were Declining exports and high calling me a wasted child ; and infrastructure spending are just were advising my parents how some of the concerns of this sector. should they deal with me. Multiple indirect taxes have also increased the administrative costs Over the period the scenario for manufacturers and distributors changed ; my professor of Mr. D.S. and it is being hoped that with chemistry late GST in place, the compliance Shingvekar; made a remark burden will ease and this sector on my answer to him on the subject. He said “ Now , when will grow more strongly. you can answer this question, GST Analysis how is that you failed in Impact of GST on Service Chemistry” This one sentence Providers As of March 2014, has made me to think about there were 12, 76,861 service my intellect, I took the study tax assessees in the country seriously. After completion of out of which only the top 50 my D.Pharma, I took the job of paid more than 50% of the tax amedical representative , where collected nationwide. Most I developed a desire to enter in of the tax burden is borne by to a business. While working domains such as IT services, as a M.R, I was studing ,I was

studing how these traders are doing business. I analyzed it well. But for want of finance I could not enter in to pharman industry. During, I reached to the conclusion that, whether I am interested in running a shop & sit for around 10 to 12 hrs. in a day or doing business without being their i.e. manufacturing.

Tushar Varangaonkar Director, Gharrkul Industries

two”.Again the market research helped me to enter into largest segment of daily wage earning class, which comprises of about Ultimately I reached to 65 % of the total populance. conclusion that manufacturing My contention was very clear, is best for me, now I have do they have taste BUDS, the started the search for suitable answer was obviously field Subsequently , a group of YES. I prepared around MR wanted me to join them as many formulae and reach to a partner and as a consultant to conclusion about one out of them to start some industry me these around 58 samples. The plus three became partner. price which these people could After giving a long thought , I afford was 25 Paisa on one time proposed PAPAD Industry, they meal basis, as they were buying all are agreed. On the auspicious their requirement on daily day of Dashara ,i.e. 1.10.79, we basis. The response was the best. launched PAPAD. The reason Subsequently , after one year for choosing on papad was the introduced brand extension, market research of mine. Only like 20gm,50gm,100gm and Lijjat was available and others 200gm packing the largest were mushrum manufacture. packing is 200gm for the reason The research yielded result. The of my surety of quality, so food need for papad increased many of around 100 people, may it fold in a short period because of be any dish, does not required quality. Then problem of papad 200gm masala, Then the retailer roller ladies cropped up. were started asking me for pure spices required to be trained and were i.e. haldi powder, chilly powder asked to maintain hygene & etc. and coriander powder. We are It took us around two months to marketing the same in suitable train around 80 ladies. Then it packing The GHARRKUL MIX went well. MASALA was also marketed In the year 1983, I decided to to suitable for vegetables. The part and bed good by to them to blend is entirely different. The set up my Masala unit under the CONCEPTS are clear about the brand name of GHARRKUL, products. Now chicken masala means a small house which can is on the way, the trial was going accommodate “ We two and our’s on for last 4 years. Continued on page no 2

10 August 2017 |Food Technology

THE MOST COST EFFECTIVE WAY TO REACH THE INDIAN F&B INDUSTRY Dear Readers,

Hello! With so much sincere happiness, I welcome you to the Aug 2017, very first edition of newspaper. With the 15 years of learning experience of the food industry working in different roles including past 10 years as Management Consultant for food, packaging and allied industry for development and deployment of various Management System and customer specific requirements had really given me an in-depth knowhow of Industry needs and expectation and the pain areas. My professional commitment urges me to give back whatever I have learned from Industry to the Industry for the betterment of Industry by bringing some platform to share proven techniques, upcoming things from Industry fellows who good content with them but could not be shared yet due to lack of such platform, so we decided to bring in the “Food Technology” the only publication of its kind and specially designed to cater to the information needs of the Indian F&B professional and industry. We, with the help of our Editorial Team comprising of qualified professional editors and journalists with a background in business journalism supported by editorial efforts of national wide spread network of reporters in 12 cities and an advisory panel of eminent professionals from the sector, want to put in our sincere efforts to built-up network to cater the industry need by bringing in the resources closer. With an estimated readership of 7 thousand copies spread across India, “Food Technology” is all set to capture and project the imagination of the F&B industry in India in most effective manner. Its exhaustive coverage of issues relevant to F&B professionals, combined with its national reach make Food News the most ideal medium for any business catering to the Indian F&B industry. As the Indian food industry is poised for huge growth, increasing its contribution

Best of Luck !!!Please keep sending us your valuable suggestions & feedback to manan@tresbonconsulting.com. For more articles you may also log on to our website and enjoy reading any time. Thanking you Manan Bajaj Chief Editor

We are paying for the there Provident fund, Employees state insurance scheme and Bonus Also every year. Let me quote, first year, when Diwali approached , I had no money, but I made arrangement and paid them bonus. The reason was I never wanted my people to see, others are enjoying, so why not they.

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After vigorous trials the product is ready for marketing. So was the case with Sambar Powder. The Managers are working with GHARRKUL for last 25 years, couple of managers are with Us, right from start or beginning.

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So if you are a manufacturer or supplier of machinery, equipment, supplies and services and cater to the Indian F&B sector then F&B News is your strategic marketing tool. The publication provides you with a targeted audience in the F&B sector and zero media wastage, making it the single most cost effective media communication mode available to you.

Continued from page no 1

Safety Knives & Food Safe Knives

Soﬁac 2

to world food trade every year. In India, the food sector has emerged as a high-growth and high-profit sector due to its immense potential for value addition, particularly within the food processing industry. The food industry, which is currently valued at US$ 39.71 billion, is expected to grow at a Compounded Annual Growth Rate (CAGR) of 11 per cent to US$ 65.4 billion by 2018. Food and grocery account for around 31 per cent of India’s consumption basket.

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These workers worked well , as they are part & parcel of ‘GHARRKUL”. LOOKING at the Generation Next TUSHAR VARANGAONKAR ,has his own Vision in expansion as to stable Gharrkul as a brand in Food industry as a

"surakshitey chi hami”

Establishing strong product categories has challenges,due to changing consumer preference for healthy eating, Eat healthy,live healthy and enjoy Wholesome holistic life, However ,estabilishing a brand like gharrkul as a strong entity in India is a challenge,reveals Tushar Varangaonkar, Director Gharrkul Industries. He says we are in futher expansion plan with Coming out in a new range of Traditional blended Indian products to add flavour to the clients food choices as chicken masala ,Sambar Masala,kanda-lasun masala,urther to conversation tushar said we are taking our masalas directly from farm to fork ,original flavours

Food Technology | 10 August 2017

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10 August 2017 |Food Technology

Punjab Sind Dairy forays into outlets as an expansion plan pan India

unjab Sind Dairy Products Pvt. Ltd is a successful mu lt i - pro du c t s dairy industry in the business hub of India, and spread over Mumbai, Nasik, Gujarat,pune and Goa. Punjab Sind was established since 1969 to furnish, processing and distribution of milk and milk products. The firm had started with production of milk products in 2 shop at a local area i.e. Khar. The massive success of

the organization is evidenced through the growth rate of the company has successfully tapped potential market gap in the high-class societies of Mumbai, Gujarat, and Goa. The company has successfully recognized a brand allegiance in the major areas of Mumbai. The company also established individual market with alliance of various malls and institutions. Directors have fine experience of the milk business and inborn management skills, which have led to planning a quantum rise through this ambitious project. Presently the company sells its product in respected Punjab Sind brand. The brand resembles quality and care for the health of the consumers.

Outlets open in various area of mumbai, pune ,Gujrat,hyderadad as an expansion plan

40 outlets across western and southern India. Twenty-two of these are in Mumbai, while there are eight outlets in Goa, six in Daman and Silvassa (the capital of the Union Territory of Dadra and Nagar Haveli) and two each in Nashik and Hyderabad. “Punjab Sind is the market leader in Mumbai. Having established our presence in the city, we have strategised our expansion plans,” said Saheb Singh Bajaj, director, marketing, Punjab Sind.

NETZSCH – Machinery & Equipment Solutions for Various Applications in the Food Industry

“Pune is amongst the fastest-growing cities, and an information technology (IT) and start-up hub. Hence, we have forayed into the market to offer quality, tasty and hygienically-packed dairy products,” he added. “Apart from the first outlet in Baner, we plan to set up twelve Punjab Sind outlets in such localities of Pune as Aundh, Kothrud and Deccan by mid-2019,” Bajaj informed.

NETZSCH Technologies India Pvt Ltd. No. A-30, SSIO Complex, Gandhi Street Vanagaram Road, Athipet Chennai 600058 Tel.: +91 44 26536821 E-Mail: info.gd@netzsch.com

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Food Technology | 10 August 2017

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10 August 2017 |Food Technology

CHOCOEASY® – Innovation in chocolate production

ogether with a Brazilian chocolate producer, NETZSCHFeinmahltechnik GmbH developed an innovative plant concept for the production of high quality chocolate, achieving taste comparable or exceeding commercially available products.

Today, many types, qualities, shapes and flavours of Chocolate are available, like dark, milk and white chocolate. The ingredients for dark chocolate are simply sugar, cocoa butter and cocoa liquor, vanilla and an emulsifier are added. Milk chocolate contains the same ingredients plus milk powder and milk fat; white chocolate does not contain cocoa liquor, only cocoa butter.

A new plant concept for the production of all types of chocolate depending on the ingredients – is presented in the following article. Using standard raw materials readily available on the market, dark, milk and even white chocolate can be produced on the CHOCOEASY® quickly, costefficiently and consistently. With the compact module CHOCOEASY® 50, batches from 25 – 50 kg can be made in one shift, 3 – 6 tons per shift are possible with the current largest plant size. (see table 1) Type CHOCOEASY® 50 CHOCOEASY® 300 CHOCOEASY® 750 CHOCOEASY® 1500 CHOCOEASY® 3000 CHOCOEASY® 6000

Production Capacity [kg/batch] 25 – 50 150 – 300 375 – 750 750 – 1500 1500 – 3000 3000 – 6000

Space requirement [m2] approx. 2 – 4 approx. 4 – 6 approx. 40 approx. 60 approx. 100 approx. 120

Starting from the raw materials, one can produce with this innovative plant all types of high quality chocolate, achieving taste comparable or exceeding commercially available products. A comparison of the particle size distribution of chocolate from a traditional production method to that produced with the CHOCOEASY® shows that, qualitatively equal, or more significantly, better chocolate can be produced with the CHOCOEASY® (see picture 2). We can see that the high flow circulation operation produces a finer top-size without producing more fines, providing the potential for use of less fat for viscosity control with a smoother taste. Starting from the raw materials, one can produce with this innovative plant all types of high quality chocolate, achieving taste comparable or exceeding commercially available products. A comparison of the particle size Picture 1: Plant picture CHOCOEASY® distribution of chocolate from a traditional production method to that produced with the CHOCOEASY® shows that, qualitatively equal, or more significantly, better chocolate can be produced with the CHOCOEASY® (see picture 2). We can see that the high flow circulation operation produces a finer top-size without producing more fines, providing the potential for use of less fat for viscosity control with a smoother taste.

Picture 2: Particle size distribution (red: standard, blue: produced with CHOCOEASY®)

Continued on page no 8

Food Technology | 10 August 2017

8 Continued from page no 6

The conventional process steps, known from classic production methods, are integrated in the compact plant. The patented CHOCOEASY® module consists of the following sub-systems (see picture 3 and table 2): 1. Feeding, pre-dispersing unit and intermediate storage for sugar and other drying materials 2. Melting unit and storage tanks for cocoa liquor and cocoa butter 3. Conch for dry and wet conching 4. Agitator bead mill for fine grinding of the chocolate

10 August 2017 |Food Technology

powder. The dry raw materials of the chocolate formulation are manually loaded into a hopper with a safety screen. The dry materials are conveyed by a screw feeder into the dry grinding mill, grinding to a particle size of < 200 μm. The transportation system from feeding station to dry mill is completely enclosed and all product-contact parts are polished stainless steel. The grinding process uses a special agitator design called a Wing Beater which provides a combination of impact and shear grinding. The compact stainless steel rotor is equipped with replaceable impact bars. Alternatively, a Two-Roll Roller Crusher Mill could be used. Cocoa butter and cocoa mass are melted parallel to the feeding of the solids for the dry grinding. The liquid cocoa butter and/or cocoa mass is pumped through a strainer basket and magnetic filter into the storage tanks. These are equipped with an agitator to maintain good homogeneity of the mass.

The horizontally arranged, U-shaped conching tank of the CHOCOEASY® plant is designed with a double-wall for heating and cooling. After pre5. Complete control tempering, the conch is fed with the pre-ground solids and a part of the system for the plant, liquid components. A specially formed, horizontal mixing shaft provides ideal including temperature Picture 3: CHOCOEASY® 750 mixing of the components. Dry conching process (picture 4) with a lower fat control content than the classic conching process provides a larger specific surface Table 2: Comparison of the traditional manufacturing area, exposing more of the product particles. This key process improvement process with the CHOCOEASY® plant results in faster and more effective reduction of moisture. The discharge of undesirable smell and flavour additives as well as the development of aroma is Traditional With CHOCOEASY®-plants enhanced by an intensive hot air supply. Mixing Dry grinding Pre-grinding Dry conching (with reduced fat portion) Fine-grinding Wet conching and grinding Dry conching Wet conching

Process description CHOCOEASY® A special NETZSCH-CONDUX universal mill, type CUM, is used for the pre-grinding of granulated sugar and milk

Pictures 4 and 5: Dry and wet conching with CHOCOEASY®

Continued on page no 13

Food Technology | 10 August 2017

High-tech in a nutshell – Anton Paar introduces a compact Abbemat refractometer series at an affordable price

echnology l e a d e r Anton Paar has launched three new compact refractometer models: Abbemat 3200, 3100, and 3000. These instruments ensure fast, easy and precise measurement of refractive index, °Brix, BR scale, honey moisture content and many other parameters.

Anton Paar’s range of Abbemat refractometers embodies over forty years of technical expertise. Careful engineering evolved into high-precision technologies deliver reliable measurements at a very fast pace. That’s why the new Abbemat series combines the best of both worlds – high-level technology and easy handling. Whether you work in the beverage, food, chemicals, or flavor & fragrance industry, they give you exactly the functions you need without taking up much of your space or time – or your money. The new Abbemat models offer premium technology, wrapped up in an intuitive design at an affordable price. They need only as much room as a sheet of printer paper, which saves valuable space on the laboratory bench. The 5.8” inch intuitive color touchscreen supports fast navigation & provides a precise

overview of your measuring results and methods. Low sample volume, nearly no maintenance, and an affordable price range allow you to stay within your time and money budget. Reliable refractive index measurements with an accuracy of ±0.0001 nD are obtained at the push of a button. The measurement data is stored on an internal data memory and can easily be exported or printed for further reference via USB, RS-232, or Ethernet ports. Three models are offered with or without temperature

control in different temperature and measuring ranges to cover all eventualities needed for measurement. The Abbemat 3000 refractometer model has temperature corrected methods like °Brix, glucose, BR scale for fast measuring results without the need of temperature control, i.e. in the quality control of sugars, food, clarified butter, honey etc. The Abbemat 3100 and Abbemat 3200 refractometer models have a built-in solid-state temperature control, which guarantees Continued on page no 17

10 August 2017 |Food Technology

Preventive Controls beyond Traditional HACCP- An Overview Manan Bajaj, Director Tresbon Consulting Solutions and Services Pvt. Ltd., Mumbai • Facility will not be required to implement a preventive control when an identified hazard will be controlled by a subsequent entity such as a customer or other processor. The facility will have to disclose that the food is “not processed to control his article may be of interest for (identified hazard)” and obtain written industry fellow dealing in exports to assurance from its customer regarding USA as this gives you an overview of certain actions the customer agrees to “The Current Good Manufacturing take. Practice, Hazard Analysis, and Risk‐ based Preventive Controls for Human Food regulation • Another entity in the supply chain, such as a broker or distributor, can conduct is intended to ensure safe manufacturing/ supplier verification activities, but processing, packing and holding of food the receiving facility must review and products for human consumption in the United assess that entity’s documentation of the States. verification of control of the hazard. The FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human • Separate compliance dates have been established for the supply-chain program Food rule is now final, and compliance dates provisions so that a food facility will not for some businesses begin in September be required to comply with the supply2016. Key changes done in the FSMA in final chain program provisions before its release to make it flexible

supplier is required to comply with the preventive controls for human food rule or the produce safety rule. The regulation requires that certain activities must be completed by a “preventive controls qualified individual”.A proactive and systematic approach to food safety emphasizing the preventive controls approach has been universally accepted and adopted throughout the world because it helps to focus attention on the most important areas to prevent food safety issues rather than reacting to problems as they arise. Preventive control programs are structured to work in conjunction with and be supported by other relevant programs such as Good Manufacturing Practices (GMPs), good agricultural practices and good transportation practices as the basis for food safety management system. Successful application of preventive controls approaches Continued on page no 11

Food Technology | 10 August 2017

Continued from page no 10

not only helps to ensure regulatory compliance, but also minimizes the risk of producing products that can harm consumers!

physical, chemical or economically motivated food safety hazards. The preventive controls approach also recognizes that critical limits- “A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food‐ safety hazard” may not be required for some preventive controls. The broader term, parameters and values, supports identification of a frequency or other metric to assess

compliance, rather than setting a precise minimum or maximum value to which a parameter must be controlled. Further, immediate corrections (like re‐cleaning a line before start up) may be more appropriate than formal corrective action involving product risk evaluations for some preventive controls. Finally, the extent of validation activities (or demonstrating the controls actually work) may be less rigorous for some preventive controls than others.

Historical HACCP

As we all are aware of the fact that Risk‐based approaches to managing food safety were pioneered during development of food for the U.S. space program in the 1960s. One of the main advantages of the HACCP concept is that it enables food operations of all sizes to move away from a philosophy of control based primarily on the end product testing (i.e testing of product failure), to a preventive approach whereby potential hazards are identified and controlled in the food processing environmental (i.e of prevention of product failure). Because of the limitation of end‐product testing necessary to provide assurance that the food was safe, the focus shifted to preventing hazards through product formulation and process control in a risk‐based manner. The concept was called Hazard Analysis and Critical Control Point (HACCP). HACCP implementation expanded voluntarily in the food industry with the understanding that food safety is best assured if each producer and processor understands the significant hazards in their product and operation, and uses scientifically sound preventive controls to significantly minimize or eliminate the hazards. CCP was the major focus area. HACCP technique was developed initially to deal with microbiological hazards that affect product safety and also those leading to microbiological spoilage, eventually it was applied to all issues of product safety associated to biological, chemical or physical hazards. It has been observed that there is an increasing interest in application of HACCP technique to identify product quality defects (e.g. particle size, color, taste, texture) and to determine appropriate “control measures”. It is essential to ensure, that the usage of HACCP technique for both quality and safety issues should not diluted, or confused by attempts to derive CCPs for such topics a product attributes. It is recommended that where both food safety and quality are included, there should be clear distinction between safety and quality and it should be understood by food operation. However, the preventive controls process incorporates controls beyond those managed as process‐related CCPs in the HACCP framework. These preventive controls address not only CCPs, but also controls for hazards related to food allergens, sanitation, suppliers and others requiring a preventive control considering biological,

Preventive Controls more than HACCP Continued on page no 12

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10 August 2017 |Food Technology

Continued from page no 11

The Food Safety Plan is a dynamic document, which must be kept current if changes are made to the system or to equipment when new products are added, or new hazards are identified. Food Safety Plan includes hazard analysis, which is used to identify required preventive controls for the process, for sanitation, for food allergens and supply‐chain programs, where these are needed to address the hazards requiring a preventive control. These elements, along with a recall plan make up the Food Safety Plan. Many GMPs and other prerequisite programs are managed outside of the Food Safety Plan. While these are separate programs and may not require the same level of documentation as the elements of the Food Safety Plan, they are important. They are generally managed using standard operating procedures with documents and records kept as appropriate. Keep in mind that elements of GMPs that are not covered in the Food Safety Plan are still required. Under the Preventive Controls for Human Food regulation, the responsibilities of a “preventive controls qualified individual” include to do or supervise: a) Preparation of the Food Safety Plan, b) Validation of the preventive controls, c) Records review and d) reanalysis of the Food Safety Plan. The preventive controls qualified individual may be an employee of the facility but you can also use outside assistance in developing your plan. In some situations, more than one preventive controls qualified individual may be needed to effectively develop and implement a Food Safety Plan. A set of written documents that is based on food safety principles; incorporates hazard analysis, preventive controls, supply‐chain programs and a recall plan; and delineates the procedures to be followed for monitoring, corrective actions Preventive Food Safety System

Required Hazard Analysis Preventive ControlsProcess/Sanitation/ Allergen control/ Supplier Control and others Recall Plan Procedure for monitoring, corrective actions and verification

Useful Facility Overview and Food Safety Team Product Description Flow diagram Process description

and verification is called as Food Safety Plan and the outcome of implementing the Food Safety Plan and its supporting elements is called as Food Safety System. Lack of inclusions of preventive controls in Food safety plan may lead to recall situation. A written hazard analysis is the first required element in a Food Safety Plan. When the hazard analysis process identifies hazards requiring a preventive control, the written preventive controls portion of the plan must address relevant process preventive controls, food allergen preventive controls, sanitation preventive controls, supply‐chain or other preventive controls. These are the preventive controls needed to control the hazards identified in the hazard analysis as requiring a preventive control. Monitoring, corrective action and verification procedures for each of the preventive controls identified must also be included in your plan as appropriate to ensure the effectiveness of the controls. A recall plan is also a required element of a Food Safety Plan when a hazard requiring a preventive control is identified. You are also required to maintain implementation records to document that you have implemented your Food Safety Plan. Compliance dates for businesses are staggered over several years after publication of the final rule in September 2016 a) from One to Three years depending on the size of business for Preventive Controls and b) from six month to 3 years for the requirements of the supply chain program depending on the position in the chain and controls applied by others in the chain and also considering the applicability of Preventivae Control required as supplier end as business itself. First step to understand and comply with Preventive Controls for Human Food for any facility would be to have at least one Preventive Control Qualified Individual (PCQI). Attending FSPCA Preventive Controls for Human Food Course as per USFDA approved course curriculum is one way to become PCQI and the course are conducted by FSPCA Lead Instructors for Preventive Controls for Human Food Course, there are couple of Food Safety professional who are FSPCA Lead Instructors, the Author of this article is one the FSPCA Lead Instructor for Preventive Controls for Human Food Course. FSMA Implementation can only be inspected by USFDA Inspectors as per the Food Safety Modernization Act and there is no other alternate inspection/audit accepted as valid by USFDA. FSPCA Lead Instructors/PCQI’s can only help in implementation and suggest improvements but this is not to be mistaken as Inspection of FSMA Compliance by all means.

Food Technology | 10 August 2017

Continued from page no 8

After the dry conching process, adding cocoa butter, lecithin and other components completes the formulation. The conch is then cooled to the desired temperature. The mass is homogenized and wet conched until full aroma and flavour are developed – this is the same as the classic chocolate production methods. However, during this wet conching stage, (picture 5) wet fine grinding by high flow circulation of the mass through an agitator ball mill, NETZSCH type Master Refiner occurs in conjunction with the wet conching. Continuous, trouble free product flow at a high volume rate for fine grinding and dispersing of the cocoa, sugar and milk particles is achieved due to the patented NETZSCH DCC separation system. This system allows operation at high throughput rates and a constant temperature without the ball mill blocking or overheating the chocolate. The batch time is normally between 8 and 12 hours, depending on the desired particle size of the chocolate. The modular plant system can easily be enlarged by addition of one or more conches and/or ball mills. Therefore, production capacity can be increased without significant expense. The CHOCOEASY® is distinguished by the fact that its easy operation has a direct influence on the product quality. “Fine-tuning” several parameters is not necessary, the desired chocolate properties are achieved by process time. A longer wet conching and fine grinding leads to a finer product; longer dry conching leads to less moisture, a better flow ability and better aroma. Picture 6: compact module System RUMBA (Chocoeasy 300)

quality, you are ready to meet the demands of your market. • NETZSCH Confectionery is equipped with laboratory in Selb, Bavaria, Germany which serves exclusively for chocolate industry where you can • Test – Meet your desires and requirements • Develop New Product – Formulate and make your own unique chocolate with no hesitation • Optimize Production – Scale up your production requirements In the White Lab, Germany an area set up solely for food and confectionery applications, the customers can run trials and test the product on rheology, particle size, moisture and others. The results serve as a basis for our customer’s decision making and for NETZSCH to satisfy the customer by meeting their needs and demands. For the grinding and dispersing projects, we also maintain “state-of-the-art” applications laboratories in Hanau (Germany), Exton, PA (USA), Shanghai (China), Tula (Russia) and Pomerode (Brazil). At these centres research and testing is conducted often together with our customers. NETZSCH TECHNOLOGIES INDIA PVT LTD. NO. A-30, SSIO COMPLEX, GANDHI STREET, VANAGARAM ROAD, ATHIPET, CHENNAI- 600058 TEL: +91 4426536821/22/23/24/25 Email id: info.gd@netzsch.com www.netzschindia.com

Advantages of CHOCOEASY® • The CHOCOEASY® module provides current purchasers of chocolate or those who have the desire to make their own chocolate in large or small batches a system to achieve their dream of producing their own chocolate. • The CHOCOEASY® is an economical, preengineered module that is simple to install, simple to start up and requires no special training to operate on a day to day basis. • Compared with current technology, the CHOCOEASY® is distinguished by its capability for producing high quality chocolate, ease of operation, reproducibility, low energy and space requirements and extremely short process times. • The grinding and conching processes are performed at the same time. This new process enables not only the exact fineness and quality but also saving of up to 5 % cocoa butter. • Conching of white chocolate. • Formulations for specific requirements are easily developed and brought to the market with the compact, enclosed CHOCOEASY® plant. You will have a high degree of flexibility and your own influence on the chocolate formulation and

1616, Sreegandhada Kaval, Viswaneedam Post, BANGALORE-91 Mob : +919448377834 Ph : +91-80-28361447 / 28361448 E-mail : elpelabs@gmail.com

Trade Enquires Solicited.

Commited To Excellence Reg. No: 21214186000108.

10 August 2017 |Food Technology

Food Technology | 10 August 2017

Natural Colours- What we know and what we need to know.

Unfortunately, despite the consumer demand and the right intent, some manufacturers shy away from using natural colours because of the associated myths regarding their stability and colour delivery and continue to use synthetic colours owing to their ease of use, stability and cost effectiveness.Even the most determined manufacturer, willing to transition from synthetic colour to naturals is unable to do so because of lack of application related guidance. In the Indian scenario, it is important to understand and acknowledge that if natural colours were commercially not viable they wouldnt have been used successfully in other countries.Let us try and demistify the natural colours.

Myth 1:

Natural Colours are not stable,difficult to use and handle: Synthetic colours offer the ease of application since they are purely chemicals and are often non reactive in the product microenvironment. Sometimes manufacturers try to migrate from synthetic colours to natural food colours without any initiation. Without right application related guidance results, obtained from natural colour usage can be really disheartening and demotivating. Natural colours are sensitive towards the product intraenvironment , processing and storage conditions and are responsive to changes in product acidity (pH), processing temperature and packaging.However,these three factors can be effectively controlled and managed if application guidance is provided at the product development stage. Sometimes certain natural ingredients can be added or the processing technique can be altered strategically to achieve bright stable colours with natural colours. At Kanegrade, we provide handholding right from the product conception stage to our customers.

Myth 2:

Natural colours are commercially not viable: Natural colours are what their name says- 'natural'. They come from real plants, vegetables and botanical sources and the yield of colour pigment from these sources is really low (2-3%) thus increasing the associated costs.Price and dosage wise natural colours are nowhere in comparison to synthetic colours. However, when compared to natural colours available

elsewhere, Kanegrade has been able to produce high pigment products with comparatively lower dosages.

Myth 3:

Natural colours are dull: As compared to synthetic colours, natural colours lack the lustre. Studies have found that consumers are now ready to trade off the bright shades with the health benefits that natural colours offer.Further, bright stable colours are available at Kanegrade for almost all colour shades.

Myth 4:

Natural colours impart their own odour:Until few years back, off odour imparted by the natural colours due to their botanical origin was the major stumbling block faced by even the most transition willing food manufacturer in its usage. However, as a result of years of persistent research we have been able to considerably deodourise and purify natural colours. Further, almost all processed food products contain flavour (natural or nature identical) which is often enough to mask the residual off flavour imparted by the source. A flavour which effectively masks the residual off odour can

Kavita Bhatnagar, Vice President – Technical & Corporate Affairs KANEGRADE FLAVOURS & INGREDIENTS PVT.LTD. be provided to deliver expected taste profile. With robust application based research, right products and timely application related guidance, Kanegrade has been delivering natural food ingredients to over 110 countries across the globe and helping manufacturers successfully transition from synthetic to natural ingredients.

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he Natural colours business is on a steady rise in India. The demand majorly surfaces from manufacturers who are producing goods for export and are bound to meet country specific legislations regarding the use of food colours. Most synthetic colours are banned in several countries and exporters are forced to use natural colours as they are left with no other option.Some manufacturers are responsibly and voluntarily transitioning to natural colours while some wish to position their product as 'natural and healthy' and insist on using only natural ingredients in their products. While the demand from the first two segments was already there, India is now seeing a deluge of small to medium level niche manufacturers of the latter cateogary ready to raise the bar and honour the consumer sentiment for more 'real' and 'natural' products.

10 August 2017 |Food Technology

Intellectual Laziness in food industry we don't want to do homework

hile reading a book I realized that it is correctly said that Food Industry is operated through, playing majorly with only 3 ingredients and these are sugar, fat and salt. Just by varying their quantities results in different product. These trio are responsible for stabilizing food products, providing distinct flavor, texture and other attributes to them. For example: Chips/ Namkeen – The preservative is base salt, in Ice cream/Chocolate the basic preservatives are Sugar and Fat and Pickles have oil. Even low fat breakfast cereal which claims to manage weight has upto 27% sugar content.

We must understand Food industry is Game of Taste. Industry play on the basis of bliss point, the amount which optimizes palatability, to boost the allure. This point is achieved usually at maximum concentration which gives optimum stability, creating craving for a particular food. In spite of fewer workouts & our lifestyle, aforementioned statement is one of the reasons for weight/obesity, heart disease, diabetes and much more problems as you might have confronted in your daily life. So, what's the alternative? Synchronizing life style with eating habit is a perfect recipe for a healthy life. Consumers should open their do-a-little homework before buying because producer don’t do it properly. A study showed that developed countries spend minimum 5% of total turnover of a financial year in

Ritu Mishra Food Technologist Research & Development and even more on Food Safety. In India, an enterprise spends less than 1% of the total turnover of a financial year for the same. This figure stands for big renowned companies; as and setting up of 62 new far as observation goes small manufacturers are mobile testing labs across the even more careful for their product to be good in country. Indian Council for quality. Fertilizer and Nutrient Research An authorized body plays a vital role in regulating (ICFNR) is providing good the whole sector from top to bottom. Food Safety quality fertilizers at affordable and Standards Authority of India (FSSAI) is an rates and thereby achieve food autonomous body established under the Ministry security for the common man. of Health & Family Welfare, Govt. of India, is Along with this under National responsible for protecting and promoting public Mission on Food Processing, health through regulation of food safety. There National Institute of Food also exists Ministry of Food Processing Industries Technology Entrepreneurship (MoFPI) which is concerned with formulation and Management (NIFTEM) and implementation of the policies and plans for was established under MoFPI the food processing industries within the overall as an apex body for ‘One Stop national priorities and objectives. These authorities Solution Provider’ for the various should be clear in their approach to be transparent, problems of the sector. All such accountable, logical and responsive. India has measures are commendable various research institutes, some of which are but its implementation plays a even focused on a single crop such as: National major role. It will take some time Dairy Research Institute (NDRI), Directorate of for the Food Sector to grow in Mushroom Research (DMR), some of which are the same manner as everyone even integrated like CFTRIs and ICARs but yet we desires and anticipated. The government and the private are struggling to excel at international level. sector has to come together for Government has taken many initiative in this the resilience of the industry. direction and has set up various food parks, has Everyone has to contribute their upgraded 59 existing food testing laboratories part in successfully achieving the National Mission of Food Security. Along with this the application of modern advanced technologies, implementation of governance principles along with e-governance will surely support. Consumers also have a duty to serve. They are supposed to become informed and take part actively in the Quality Public Serve Delivery. As rightly stated "If all of a sudden people started demanding lower salt because salt makes them look younger, the problem of over salting would be solved overnight". Similarly if consumer demand healthy products, will do little bit of their homework, manufactures will be bound to serve the same. Hence, Manufactures, customers, as well as Government have to do their homework respectively to flourish and be a bench for others in world.

Food Technology | 10 August 2017

Mumbai based “Punjab Sind Dairy” receives an Award of Indias Most promosing Brand in "Bankok,

he Chairman Jasvinder Bajaj have a proven track record of continuous and increasing profitability since preliminary business, the company has strategy to nurture at a fast speed in all the dimensions. After the achieving sufficient target and as per the requirement of products the board of Directors has determined to expand for enhance the production

capacity to satiate the demand and have invested huge chunk of amount by installing the state of the art machinery imported from Germany, it is a unit which needs to be seen as it is the first dairy in private sector to have a fully automatic plant. said by Mr. Jasvinder Bajaj has his own plans to enter export market in full swing by receiving an award he wish all punjab sind team and congrated them .

Continued from page no 9

fast and even temperature adjustment at 20 °C and 25 °C (Abbemat 3100) or between 15 °C and 60 °C (Abbemat 3200). This Peltier temperature control eliminates the influence of temperature on the refractive index and ensures accurate, fast, and reliable results.

Abbemat refractometers are used for quality control of pure substances, concentration measurement in binary solutions and for determining further parameters correlating with the refractive index. Anton Paar provides more than 100 methods derived from the refractive index which can be uploaded onto the Abbemat refractometers. The new Abbemat refractometers: Fast and easy refractive index measurements at an affordable price. For further information please contact Mr. Dilip Ahuja, Mobile: 9871114643, E-mail: dilip.ahuja@anton-paar.com

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/ Sodium Caseinate. / Potassium Caseinate. Calcium Caseinate. Casein (Puriﬁed) Soya Protein Concentrate. Soya Protein Isolate. Vegetable Fat Powder Non dairy creamer Fat Powder (Coconut Nut / SunFlower/ Corn/Palm/ Flax Seed Oil Base) Collagen Peptide Ferrous Amino Acid Chelate [Ferrous Proteinate/Glycinate]. Zinc Amino Acid Chelate [Zinc Proteinate/Glycinate] Manganese Amino Acid Chelate Magnesium Amino Acid Chelate. [Magnesium Proteinate/Glycinate] CalciumAmino Acid Chelate [Calcium Proteinate/Glycinate]

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10 August 2017 |Food Technology

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Published and printed by Digvijay Singh Printed at Vrushali Graphic, A Wing, Gr. Floor Anandi Metha CHS, Kharegaon - Pakhadi, Kalwa, Thane - 400 701 Publisher, I.P.Food Technology, Ujala CHS, B wing, 6th Fl., Flat No. 62, Sector - 1 Airoli, Navi Mumbai, Maharashtra, India Pin 400 701 Sub Editor : Mukti M Bajaj Marketing Executive : Dhiraj Dhubey Editorial Correspondent : Abhitash Singh Designer : Prashant Parker Circulation Manager : Shreya D.

Food Technology | 10 August 2017

10 August 2017 |Food Technology