October 2017

Price Rs.100/-

October 2017 | Volume 1 | Issue 3

Traders with annual turnover of Rs 1.5 crore can file GST once a quarter Arun Varangaonkar in an conversation with Mukti Bajaj

unregistered persons are also exempted from GST.

Arun Varangaonkar Chairman, Gharrkul Industries

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he Goods and Services Tax (GST) Council, at its 22nd meeting in New Delhi, decided to relax the norms for filing the taxes under the new tax regime. Now, traders earning an annual turnover of Rs 1.5 crore will be filing the tax once a quarter.

The Council stated that it recommended the changes to give some relief to the small- and medium-sized traders, businesses and enterprises, thus easing the burden of compliance on them.

Arun Jaitley, finance minister, said that to facilitate the ease of payment and return filing for small and medium businesses with annual aggregate turnover up to Rs 1.5 crore, the GST Council has decided that such taxpayers shall be required to file quarterly returns in FORM GSTR-1,2 and 3 and pay taxes only on a quarterly basis, starting from the third quarter of this financial year (i e from October to December 2017).

Further, to reduce the compliance costs, the GST Council has decided to suspend the reverse charge mechanism under Sub-section (4) of Section 9 of the Central Goods and Services Tax (CGST) Act, 2017, and under Subsection (4) of Section 5 of the Integrated Goods and Services Tax (IGST) Act, 2017 till March 31, 2018. The same will be reviewed by a committee of experts.

It has also decided that taxpayers having annual aggregate turnover up to Rs 1.5 crore shall not be required to pay GST at the time of the receipt of advances on account of the supply of goods. The GST on such supplies shall be payable only when the goods are supplied.

In addition, the services provided by goods transport agencies (GTAs) to

The Council also decided to exempt those service providers whose annual aggregate turnover is less than Rs 20 lakh [Rs 10 lakh in special category states except Jammu and Kashmir (J&K)] from obtaining registration, even if they are making inter-state taxable supplies of services.

Also under the composition scheme, it has been decided that taxpayers having an annual aggregate turnover of upto Rs 1 crore as compared to the current turnover threshold of Rs 75 lakh will be eligible. This threshold of turnover for special category states, except J&K and Uttarakhand, shall be increased to Rs 75 lakh from Rs 50 lakh.

“This decision has come as a positive development for the small businesses and exporters. The small businesses were finding it difficult to submit the tax every month,” said Sagar Kurade, managing director, Suman Projects Consultants, and immediate past president, All India Food Processors’ Association (AIFPA).

“It has proved as an additional cost burden. Now relaxing the filing of taxes once in a quarter is a big relief for the micro-, small and medium enterprises (MSME) sector,” he added.

“It would ease compliance and processing. However, on the part of the rates, there continue to be unresolved contentions like branded and unbranded products, amongst others. Overall it was a positive decision taken by the GST Council,” Kurade said.

The GST Council has also revised rates to five per cent, from 12 per cent and 18 per cent, of certain products, which include sliced and dried mangoes, khakra, plain chapati or roti, food preparations put in unit containers and intended for free distribution to the economically-weaker sections of the society and namkeens other than those put in unit containers and (a) bearing

a registered brand name or (b) bearing a brand name on which an actionable claim or enforceable right in a court of law is available.

would be worked out soon. The Council desired that the e-wallet solution should be made operational with effect from April 1, 2018,” it added.

For exporters, it has been decided that.

by October 10, 2017, the held-up refund of IGST paid on goods exported outside India in July would begin to be paid.

The August backlog would get cleared from October 18, 2017, and the refunds for the subsequent months would be handled expeditiously.

The Confederation of All Indian Traders (CAIT) termed it a major breakthrough in simplifying GST and encouraging the fast adoption and access of GST among the trading community of the country, adding that it would clear the air of uncertainty and chaos.

Other refunds of IGST paid on supplies to special economic zones (SEZs) and of inputs taxes on exports under a bond/letter of undertaking (LUT) shall be processed from October 18, 2017 onwards.

For this, the Council agreed to suitably empower Central and state GST officers, so that exporters get refunds from one authority only. Related matters of settlement of funds are being resolved.

Merchant exporters will now have to pay a nominal GST of 0.1 per cent to procure goods from domestic suppliers for export. The details would be released soon.

Also focusing on the permanent solution to cash blockage, the Council suggested e-wallets, which would be credited with a notional amount as they were advanced refunds.

“This credit would be used to pay IGST, CGST, etc. The details of this facility

“Enabling composition dealers to make inter-state sales is a bold decision and will enable small traders to remain competitive. An increase in the composition scheme upto Rs 1 crore, the deferment of the e way bill and the reverse charge mechanism will boost business sentiments in the country,” it added.

“The quarterly return for persons having an annual turnover of upto Rs 1.5 crore will give much relief to small traders in the country and offload from monthly tax compliance,” CAIT said.

“The waiver of IGST to exporters will certainly boost the country’s exports.

Reduction of tax rates on 27 items will lower the cost of such goods,” it adden

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FOOD INGREDIENTS Dear Readers,

Hello and Thanks to one and all, who are witness and party in making this happen and urge for support in all coming editions!

The purpose of our food ingredient research is intended to educate people to enable them to make well informed decisions about the foods that they choose to eat. It is very easy to get wrapped up in the microscopic details and ignore larger issues. There is nothing as a perfect vegetarian or vegan. Vegetarians and vegans will draw their own lines for what they would like to eat or not.

When it comes to processed foods, some people talk about “elimination.” While it’s a good idea to limit foods that are lower in essential nutrients and higher in components like sugar, salt and saturated fats, it’s a bad idea to stigmatize the concept of processed foods as a whole.

That’s why I’m more interested in “illumination”— i.e., it’s long past time to shed a little light on the issue. What exactly are processed foods? Why are they processed? and could there actually be some advantages to them?

This week the IFIC Foundation launched a website called “Process This,” which aims to educate with some thought-provoking and often humorous facts. I was proud to work with several of my colleagues here

October 2017 |Food Technology

to bring it to life—the self-described “food nerds” who have the knowledge and expertise to do the illuminating.

FSPCA Courses for Preventive Control for Human Food

As we say on the website, “Information about the food we eat surrounds us, yet much of it is low on evidence and high on hype. … We cut through the clutter, sharing the science behind the food that lands in our carts, homes and bellies.”

We hope it will help expand your thought process (pun clearly intended) when it comes to making informed choices about the foods and beverages you consume.

For our industry fellows, struggling to get the effective Training done at their end, as promised in earlier edition and in continuation to the earlier article on “Training Development” we have included an article on Concepts of Training Delivery, I hope it would be useful for many as it is observed during interaction to people that they are not able to figure out the right approach of Training delivery.

Best of Luck!

Please keep sending us your valuable suggestions with your expectations & feedback to manan@ tresbonconsulting.com. For more articles you may also log on to our website and enjoy reading any time.

Thank you Manan Bajaj (Chief Editor)

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r. Manan Bajaj of TRESBON CONSULTING, being one of the Lead Instructors of FSPCA Preventive Controls for Human Food conducted third session from Sep 26th-28th, 2017 at Valsad, Gujarat and all participants were evaluated and are Preventive Control Qualified Individuals (PCQI) as required for FSMA implementation. All the chapters of the FSPCA Course Curriculum were discussed in detail examples of Indian context and case studies prescribed in the Course curriculum. An introductory module related to Foreign Supplier Verification Program (FSVP) was also part of later session as the updated course curriculum includes optional delivery of FSVP Overview. Just to keep all informed FSVP is a different course and detailed course as can only be delivered by Lead Instructor for FSVP only.

We got very good feedback from all participants of the course and the Next session is planned in Mumbai from Nov 23rd – 25th, 2017. n

Managing Director of MB Sugars Samayak Lodha

eople today are more health conscious than ever before.

Customers want purity and hygiene more than any thing else.

M B Sugars offers you a variety of specialty Sugar, untouched by hands, manufactured at India’s one and only Stainless Steel plant. It is a small wonder that purity & hygiene are MB’s hallmark.

MB’s entire facilities viz. R&D, manufacturing, packaging, etc. are done with just one focus, to give a sweetness of purity.

Welcome to the world of MB “Sugar” and add a sweet smile to your product, your happiness & your life. MB has a wide range of Product Offerings viz Icing Sugar, Fondant Icing Sugar, Light Brown Sugar, Demerara Sugar, Castor Sugar, Trimoline, Breakfast Sugar, Rainbow Sugar, Sugar Paste (Fondant), Candy Sugar, Sugar Cube & many more.

MB ROLL N MOULD SUGAR PASTE (Fondant)

MB takes pride to introduce Roll n Mould Sugar Paste, an edible icing used to decorate or sculpt cakes and pastries. This Sugar paste is also known as rolled fondant or ready to roll icing. MB Roll n Mould tastes great and works like a dream .It is firm and elastic, and makes rolling it out for covering your cake effortless. Furthermore, it can be made in any imaginable shape or form to be used as decorations such as flowers, bows or action figures.

Roll n Mould is ideal for cake decorating professionals as well as home bakers. It can be used to cover cakes, to mold features, and create decorations for cakes. Its ideal for wedding cakes, theme cakes and party cakes. It is also useful to decorate a myriad of desserts including cupcakes, butter cookies or biscuits.

MB Sugar paste is available in various colors like white, red, yellow, black, green etc.

MB LIGHT BROWN SUGAR

MB Light Brown Sugar is most natural form of sugar. It is hygienically manufactured, free flowing, rich in Calcium, Iron & other mineral salts. It is free from any colour or chemical. It can be used in daily home consumption in Tea, Coffee etc.

Its Ideal For Brown biscuits, Cookies, cakes, pastries, ice creams, brown sweets like Gajak & others.

Food Technology | October 2017

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October 2017 |Food Technology

RoohAfza, Barista tie up, unveil RoohAfza Shakerato, Masaaala RoohAfza of the ready-to-drink RoohAfza Fusion and the media campaign Greed is good.

Mansoor Ali, chief sales and marketing officer, Hamdard, said, “This endeavour is a part of the transformational phase that Hamdard is currently in. One of the key focus areas is to establish a connect for RoohAfza with the millennials of today, and be available to them in the formats and environments they hang out in.”

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amdard Laboratories, the 100-plusyear-old fast-moving consumer goods (FMCG) company whose flagship brand is RoohAfza, has, in partnership with Barista Coffee Company (which has a huge network of outlets across India), unveiled two cold beverages - RoohAfza Shakerato and Masaaala RoohAfza.

While the former offers a twist of RoohAfza with a Barista espresso shot and ice, the latter comprises RoohAfza, soda, shikanji masala, mint and ice.

They will be available at 100 Barista outlets panIndia. The move comes shortly after the launch

Addition of Antifreeze Protein in Ice cream

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rganisms which live under extreme climatic conditions of sub zero temperatures have developed different adaptations to cold. One of these adaptations was the development of specific proteins, called antifreeze proteins that inhibit ice growth and prevent re-crystallization, hence tissue damage. Food industry is a significant sector where antifreeze proteins can be applied. Using the methods and the protocols of transgenesis, antifreeze proteins can be introduced into fish, yeast, vegetables and fruits in order to give new beneficial properties to these organisms.

In dairy products it has taken important role in manufacturing of products especially ice cream.

The usage of AFP’s in ice cream production can improve texture and taste experience of the ice cream, by inhibiting the growth of ice crystals in the mixture. The proteins function by inhibiting ice crystallization and minimizing ice crystal growth.n

“There has been a perceptible move towards natural, herbal products in the consumer space, and RoohAfza sits naturally on this positioning,” he added.

“The two drinks, Roohafza Shakerato and Masaaala RohAfza, provide for an edgy fusion of two sensorial beverages, and we think this will go a long way in establishing alternate and myriad usages of RoohAfza all year long,” Ali said.

Puneet Gulati, chief executive officer, Barista, said, “Innovation has been the cornerstone to our success, and that is the mantra we would carry forward in the future as well.”

“Barista is excited to partner with Hamdard and launch a fresh new perspective in cold beverages,” he added.

“The proposed coffee fusion drink, Roohafza Shakerato, nicely blends our coffee made from 100 per cent Arabica beans and the established flavour of Roohafza. Our endeavour is to line up more exciting offerings in the times to come,” Gulati said.

“Our association with Hamdard is a testimony to the fact that we keep having newer reasons for guests to visit our stores,” he added

“We will also be introducing hot drink combinations for the oncoming winter season. We see this unique partnership with Barista as a longterm strategic alliance, where heritage meets cool and gives the young consumers a twist they would love,” he added.

Smartphone penetration in GCC up; GulfHost ’17 provides tech solutions

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ccording to GSMA Intelligence, with 77 per cent smartphone penetration across the Gulf Cooperation Council (GCC), the emergence of a new digital customer has put pressure on the food and beverage (F&B) sector to stay relevant and for outlets to keep a competitive edge. From embracing social media to developing apps, the inaugural essay of GulfHost, the trade show which concluded at Dubai World Trade Centre (DWTC) recently, provided access to industry experts to discover the best technology solutions to stay ahead of competitors.

A platform dedicated to hospitality and catering equipment solutions, GulfHost also introduced the Restaurant Development Conference, which was powered by the International Centre for Culinary Arts (ICCA) Dubai and the Middle-East Food Forum. The conference provides practical insights into running a successful F&B business in the region, with core themes including marketing, growth in digital and the emerging role of social media.

“Technology is changing the way restaurants interact with their customers, with apps impacting operators’ topline and becoming an essential contributor to success,” said Trixie LohMirmand, senior vice-president, exhibitions and events management, DWTC. “It has never been more important to embrace technology, particularly as the region’s digitally-savvy population continues to grow.

The adoption of smart technology, use of mobile apps, and social media to enhance guest experience is vital for long-term business success,” she added. “GulfHost is the ideal

platform to learn how adapting to technology can result in success,” LohMirmand said.

Social media is a key driver for restaurant recommendations, with nearly two-thirds of social media users in the MiddleEast regularly using social networks for recommendations.

Food apps have also been a major catalyst of change, according to KPMG. Consumers use their smartphones and food apps to find new restaurants, and read online reviews, with 40 per cent of respondents also buying meals through their device.

GulfHost 2017 showcased a variety of technologies to help F&B owners create more Instagrammable moments within the restaurant – be it the backdrop or what is on the plate or in the cup - to promote image-sharing, enhance the experience along the full customer journey and develop tech-savvy promotional opportunities to reach new target audiences.

It was co-located with five other shows - Specialty Food Festival, yummex Middle-East (jointly organised by DWTC and Köelnmesse) SEAFEX Middle-East (organised by DWTC) and the Hotel Show and the Leisure Show (owned and organised by dmg events).n

Food Technology | October 2017

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October 2017 |Food Technology

Punjab Sind Dairy focus on retail Chain in India Saheb Bajaj in an candid conversation with Mukti Bajaj Liqid food,more firms will enter this segment as they can see high potential for this market.You will get wide range of liquid food products to choose from the market.

New International players are facing towards Indian Market ,What New Technologies are you adopting to compete with them

As the government policies have changed to 100

Consumption of liquid food in India has shown an upward trend during the past decade .Moreover there will always be an upward trend since in India we have a pattern in our food habits to consume milk and milk products.I see no cause in the per capita going down and it effects Saheb Sing Bajaj CEO, Punjab Sind Dairy

What is the present scenario of liquid food market in India

Liquid Food and Beverage processing in India has seen phenomenal growth in recent years.It is being consumed increasingly & the Quality of the products is even higher.

India is widely recognised as a promising market for Liquid food & Beverages Market.

per cent FDI and with a homogenous pattern of taxation of as Gst all over India the foreign companies will be more enticed to enter the largest consumer market .Also in our company we have Installed state-of the art machines to get the best product and the complete plant is fully automised as it enables us to keep the hygiene levels at the best

What is the Consumption pattern of Liquid food, Do u think low per Liquid food market will surely grow as consumers are capita consumption affects the Indian gaining knowledge about the product they are consuming market. or wish to consume.As I said India is promising market for How do you see this Market in Next Five years

Brief Us about the product portfolio of your company

As a Punjab sind we have a huge variety of dairy products and sweet .We manufacture premium Quality Dairy products such as lassi ,paneer,Ghee,Curd etc.We also have sweets (mithai) ,ice creams and kulfis.We provide a wide range of high Quality dairy products to our customers ,that makes us a one- stop dairy solutions for them .

Contined on page no 7

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Food Technology | October 2017 Contined from page no 6

Tell us about your expansion plans.How much will you be investing for the same.

We are spreading our wings in different markets other than Mumbai and offcourse strengthening our Base in the city. we have invested in improving our infrastructure, production plant and giving a fresh look to Punjab sind

Do you have any plans to venture into new segments

Currently our focus is to develop our retail and yes we are open for new business opputunitiesn

What makes you different from other players

Our only focus is delivering premium quality dairy products to our customers .Punjab sind is on top –notch when it comes to Quality.

We invest a lot in terms of product development, in terms of raw materials used for its taste and mouthfeel; giving our customers a better experience when they visit Punjab sind ,Moreover our focus is on developing more outlets unlike other firms,who focus on their distribution channel.

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October 2017 |Food Technology

Co2 Extracts Of Spices And Herbs As Dairy Ingredients

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ith the rising concerns over the use of synthetic ingredients and the negative impact with respect to their recurrent use on health, the use of natural ingredients for the coloring and flavoring of foods, cosmetics, and pharmaceutical products is gaining much importance on the international front. A residual solventfree and an environmentally compatible fluid such as CO2 is an attractive alternative to the use of solvents such as hexane and ethyl acetate for the extraction of active components of biological significance and natural ingredients for the desired visual and flavor appeal. Carbon dioxide (CO2), the most tapped supercritical fluid (SF) in the industry, is non-toxic and non-combustible. With a critical temperature of 31.06°C and critical pressure of 7.386 MPa (73 bar), the energy costs associated with using CO2 as an extraction solvent are lower than those of other fluids (water's critical temperature and pressure are 374°C and 220 bar, respectively).

In supercritical fluid extraction (SFE), when a feed material such as ground spice is brought in contact with supercritical CO2 (SC-CO2), the active substances such as the spice oils and the oleoresins from the matrix gradually partition into the supercritical phase. When the required extraction efficacy has been met, the extracted components are separated from the SF by pressure reduction. Essentially, this lowers the fluid's solubilizing power and precipitates the extracted substance.

The SF may then be recompressed to the desired extraction conditions and recycled.

In comparison to the conventional steam distillation techniques, SFE results in high yields and quality of essential oils and natural aroma. While the conventional steam distillation or solvent extraction techniques involve high temperatures degrading the heatsensitive natural products, SFE operates at near ambient temperatures, ensuring that the natural components are retained to produce extracts with characteristics very close to the natural profile of the raw material. The essential oils extracted using CO2 are superior to the steam distilled ones in that the terpene esters, which play a significant role in determining the flavor profile, are not hydrolyzed, for e.g. steam distillation produces clove oil with low yields of eugenyl acetate owing to the hydrolysis of eugenyl acetate to eugenol, whereas the clove oil obtained using SFE

contains higher amounts of eugenol and eugenyl acetate.

Natural flavors from cinnamon and cardamom essential oils may be used in flavored milk. A blend of cinnamon, clove, and black pepper flavors is very effective for ice cream. Ginger oil and oleoresin are flavouring ingredients for buttermilk. The oil or oleoresin may be microencapsulated in the powder form by spray drying with emulsifiers. Roasted coffee bean oil is of commercial importance owing to the rich aroma of roasted coffee beans and may find applications in ice cream. The nutty flavor of pumpkin seed oil goes well with ice cream. Pumpkin seed oil contains biologically active substances such as carotenoids, tocopherols, and polyunsaturated fatty acids. Also, the CO2 lipid extract from pumpkin seeds is a good source of vitamin E (37 mg/100g), which is a strong antioxidant against free radicals. Vanilla extracts find applications in puddings, yoghurt, ice cream, and milk beverages. The extracts work well in combination with chocolate, butter, and fruit flavors. The CO2 vanilla extracts are more than 150 times powerful than the standard singlefold vanilla extracts and are preferred over the alcoholic counterparts.

Organic foods typically use ß-carotene for a red-orange to yellow color, paprika for a red-orange color, or curcumin for a yellow shade in foods. Natural food colors may be extracted from the seeds of annatto (Bixa orellana L.) using SC-CO2. Annatto pigments impart a yellow or orange color to cheese, dairy spreads, butter, margarine, and other dairy products.

Spice oleoresins are free of bacterial contamination, have a long shelf life, and are a convenient substitute for ground spices. Oleoresins have low moisture contents, are free from extraneous impurities, and deliver instant flavor release at low dosages.

Paprika extract is manufactured by solvent extraction or CO2 extraction of the dried Capsicum annum pods. The extract is mainly composed of the red

carotenoid pigments, capsanthin and capsorubin, and the extracted or added vegetable oil. The colored extracts are viscous, homogenous liquids that impart a deep red color to foods containing a lipid phase. Commercial paprika coloring extract is available in different color strengths up to 1,50,000 color units (CU), equivalent to about 10.8% total carotenoids. 1 kg of paprika extract can replace around 14 kg of paprika powder with respect to color intensity. Typical usage levels of the pure coloring matter range from 10 – 60 ppm of the finished product. The extract may be used in dairy products such as yogurt, whey-based drinks, ripened cheese, pudding, ice cream, and fruit- or flavored yogurt. The SCCO2 extraction of red chilli (Capsicum frutescens) in the pressure range of 300-500 bar and 80-100 °C yields two fractions; the light fraction contains capsaicin for pungency, while the heavy fraction consists of triglycerides and the colored carotenoids. The Indian cheese, paneer, may be flavored and colored with paprika extract.

Curcumin may be used to color margarine, cheese, butter, and other food products. Turmeric (Curcuma longa) rhizomes extracted with pure CO2 and an entrainer such as ethanol results in an oleoresin containing 3755% curcumin, out of which 95% curcumin may be crystallized.

Dairy products rich in polyunsaturated fatty acids and esters are prone to oxidation, leading to loss of color and nutritive value, loss of flavor or development of off-flavors, and the accumulation of undesirable compounds, which may be detrimental to health. Synthetic antioxidants such as butylated hydroxyanisole (BHA) and propyl gallate are usually used to retard oxidation. The use of natural antioxidants is gaining much importance in the food industry with rosemary being tapped as a natural antioxidant in dairy products to reduce the rate of lipid oxidation and hydrolysis, thereby enhancing the shelf life of the products. The antioxidant activity of rosemary extracts is due to the two phenolic diterpenes, carnosic acid and carnosol. The compounds effecting antimicrobial activity are a-pinene, bornyl acetate, camphor, and 1,8-cineole.

SC-CO2 extracts of rosemary have been shown to be promising ingredients with regard to their natural aroma, color, and antioxidant potential in foods, cosmetics, and pharmaceutical products.

SFE using CO2 is thus a safe, costeffective, and attractive separation technique for the industry owing to a growing demand for processes that do not introduce any residual organic solvents into the final product. A main industrial interest in the use of SF for the extraction of natural components is the ability to undertake the extraction at low temperatures and thereby prevent the thermal decomposition of extracts and preserve the required natural properties. Moreover, with the approval and recognition of the use of SF by regulatory bodies, it is imperative that SC-CO2 is a promising and inevitable green solvent of the future.n

Arsenic in 80% of infant formula,” finds study by Clean Label Project

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bout 80 per cent of infant formula contains arsenic.

This was one of the findings of Clean Label Project’s recent study, titled 2017 Infant Formula and Baby Food Study.

It added that almost one-third of the products exceeded at least one state or federal regulatory limit set for safety.

Another finding was that 36 per cent of baby food samples had detectable levels of lead.It also stated that some products labelled certified organic had higher amounts of mercury and lead than conventional baby foods.

Since it was about the foods fed to the most vulnerable population in the United States, families across the country were concerned.On every visit to grocery stores across America, parents were faced with a number of dilemmas - “What should a baby be fed? What food is the best?”Claims by marketing departments of food companies included natural, organic, pure and non-genetically-modified organism (GMO).They were doing an effective job at selling comfort and security to concerned parents.

In fact, ingredient decks and nutrition panels haven’t done much to inform consumers about the product quality.

Clean Label Project opined that what was not on the label was sometimes what was most important.It tested 60plus brands and 500 products of the best-selling infant formulae and baby foods in the United States.The scope of testing and review included nutritional superiority like antioxidant activity, which is important for overall health.

In addition, it included industrial and environmental contaminants, including arsenic, lead, mercury, acrylamides, pesticides and mycotoxins. These are linked to cancer and are believe to do reproductive harm and brain damage.

Clean Label Project wanted the Baby Food 2017 study to be a wake-up call for both brands and parents.

“It is time the former steps up and takes ownership for what is in their offerings, be it good or bad,” it stated.

“However, some are already doing the right thing, often without public notice or recognition of the fact,” Clean Label Project added.

“As for the latter, one of their key roles is to be their children’s advocate and help companies change the infant formula and baby food status quo,” it said.n

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Food Technology | October 2017

Matrix Flavours and Fragrances Expanding its footprint

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atrix Flavours and Fragrances was founded in 1978 by Dr. Tan Chee Hong in Malaysia - the first-ever flavour company in Southeast Asia. Initially, Matrix's focus was on tropical and heat-resistant flavours, with which the company quickly secured its reputation as a premier manufacturer.

Utilizing technology developed in-house, Matrix has steadily expanded its portfolio since then to encompass

Technology Can Help Make Maintaining Temperatures Easier

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hile food service providers a r e charged to take tasty products to market that customers will love, they are tasked to do so with customer safety as their primary ingredient.

R e c o m m e n d e d temperatures are often associated with the cooking process, but that’s only one step for which food service providers must account in the supply chain— consistently maintaining r e c o m m e n d e d temperatures is equally important in storage and prep areas, for example, to truly maximize safety precautions.

The food industry now has more robust technology and improved temperature-monitoring instruments than ever before to help protect customers from dangerous illnesses.

Integrating these resources into a comprehensive safety strategy will help drive higher safety standards, as well as compliance with regulatory and industry regulations. In addition, food service professionals that turn to newer technologies can automate key processes to achieve a variety of business benefits.

an extensive range of flavours. Today Matrix employs 200 members of staff around the globe while serving over 50 countries worldwide. Its main production facility is situated just outside Kuala Lumpur, and the company has a second manufacturing site in Kerala, India.

Research for the future

Matrix is as a forward-thinking company that invests strongly in research, product development and cutting-edge technologies to continuously deliver the highest-quality products. The

flavour company’s philosophy is one of balance and progress - achieving the perfect mix of intellect, innovation and creativity, while also anticipating market trends and customer needs.

From Matrix's perspective, this is what sets them apart from the competition - as well as the company's numerous accreditations FSSC 22000, ISO 9001:2008 and HACCP and its fully Halal-dedicated production facility.

Flavour Range

To the satisfaction of partners and customers alike, Matrix’s flavours are

available in a variety of different forms; from water and oil-soluble liquids to extremely heat-stable emulcos to powders.

Expanding its footprint

To cater to the 50 over countries, Matrix is proud to supply its flavours and has opened offices in strategic markets. Its own offices are in Myanmar, Belgium and India, with India being the largest operation outside Malaysia. Situated just outside Cochin, Matrix has started its second manufacturing site in 2016, with sales support throughout India.

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October 2017 |Food Technology

Concept of Training Delivery - An Overview In continuation to earlier article on Concepts of Training Development, this article may be of further interest for industry fellow dealing with Trainer activity as Trainer

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n continuation to earlier article on Concepts of Training Development, this article may be of further interest for industry fellow dealing with Trainer activity as Trainer

Get Ready

Logistics before training

Let us review-“when, where, what, how and why” Firm up the “when”- Decide the Day, date, time required and book the location at least a month in advance, even if you are planning to conduct “onsite training” at your facility, following are the things, to be considered while deciding on training date: •

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Determine which day of the week is going to the best for the training- Mondays are normally “catch up” days. Tuesdays, Wednesdays and Thursdays are usually best. Friday is again probably not a good day.

What time of day (or night) is best for training; before the shift, after the shift or during the shift? If your company runs for three shifts, scheduling is going to be challenge. Most trainers schedule trainings between shifts so that some employees get trained after their shift while other get trained before they go to work. I caution you not to conduct training after employees had worked through the night. They will be tired, unmotivated and training is going to be least effective.

Decide where you will do the training: Depending upon the nature of training decide whether you want to conduct training onsite or offsite.

Sometime onsite planning may not be possible but logistics of offsite training can be a real challenge.

Decide on what kind of training is best for the subject : Some subjects, might be conducted on-site at the location, when you are training employees to perform some specific task. You might be able to teach the subject in a classroom and create a “mock” situation for the activity.

However, online training would not be the venue of first choice because you can’t conduct the “hand-on” portion of the training that’s typically required for some specific jobs. Make sure you have the necessary training resources (equipment, devices and materials) needed for the training Determine who will be participating in the training : Most likely you will be training new employees and experienced employees. Each category presents its own set of challenges and will determine the type of training presented. What interests new employees may be totally boring for the “old heads” in the company?

Board room arrangement is used often, but not well suited for training because many participants are located far from the trainer and all participants must turn to watch the instructor. You may be “stuck” with this setup , so try to make best of it by limiting the number of participants and, if possible, separating the tables in sections.

start feeling nervous, and that’s natural. It’s important to have this time planned out.

Classroom setup allows 10-150 participants to take note notes and works best for lecture, presentation or demonstration. This arrangement requires lot of space per participant.

Below is a two-step process for overcoming stage fright:

Research has shown that the number one thing people do not want to do is present training. Most people are uncomfortable, to some degree, with public-speaking even when they are experience presenters. It’s called “stage fright.”.

•

Small group arrangement is great for small classes, This arrangement encourages interaction. The trainer will be able to connect with participants very easily.

A group horseshoe arrangement facilitates breakout sessions for group interaction when there is only one room for plenary and small group discussion sessions. Seat may be placed all around the table or only around the half facing the half facing the stage to make switching between presentation and group discussion easier.

Get Set

Just before training begins and while participants are arriving can be a challenging time. You may

•

Prepare the mind by putting everything in perspective with a little self-talk. Tell yourself participants are here to learn from you, they want you to be good trainer, because they’ll learn more that way. Focus on them and making sure they understand the material. Don’t worry about your performance, you’re just the messenger.

Deliver the message. Accept the fact that you will be nervous and, in fact put the nervous energy in to and energetic delivery.

Prepare the body, Get familiar with the training environment, including lighting, temperature, and layout of the classroom. You can do this during your practice session and also by arriving early on the day of training to check that everything is in order. Drink fluids to soothe your vocal cords and prevent a dry and sore throat from extensive talking during the session.

You may also want to learn relaxation techniques and develop a standard ritual before training sessions to relax and prepare yourself.

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Food Technology | October 2017

Government focusing on setting up mini food processing units pan-India

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he government of India is focusing on creating mini food processing units across India. This was stated by Sadhvi Niranjan Jyoti, minister of state for food processing industries, who inaugurated the Associated Chambers of Commerce and Industry of India (ASSOCHAM) Fast-moving Consumer Goods (FMCG) Summit 2017 in New Delhi recently.

She added, “There is a need to set up mini food processing units in large numbers, as that would encourage farmers to produce high-quality farm output.” The minister also urged the food processing industry to buy raw material directly from farmers is the only means to double their incomes.

Moreover, it would also encourage them to come up with quality produce.

“If the industry directly buys the farmers’ produce from them, it will get top-quality raw material for processing purposes at a cheaper rate, which will also help the farmers in realising their actual cost,” Jyoti said, adding,

“When the farmers get to know that their produce is going to be sold in such (food processing sector) markets, they will automatically work upon producing high-quality farm output.”

The minister also assured the industry that she would take up all the concerns and demands of the food processing sector pertaining to the Goods and Services Tax (GST) to the highest level. She also appreciated the fact that the youth is coming forward in large numbers from across India to participate in the food processing industry.

Jyoti, however, lamented that postindependence, the private food processing industry worked extremely well on its own, but there was little support extended by the government until 2014. “It is the responsibility of the government to encourage the industries,” she added.

In his address at the Summit, Pawan Kumar Agarwal, chief executive officer, Food Safety and Standards Authority of India (FSSAI), said, “Creating an

FDA Maharashtra shuts down unlicensed Bhayandar eatery & juice parlour

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uthorities from the Thane unit of the Food and Drug Administration (FDA) Maharashtra downed the shutters of Aahar Foods and Juices and Chills, an eatery and a juice parlour, respectively, on the third floor of Bhayandar’s Maxus Mall for operating without licenses and in unhygienic conditions, contravening Section 36(3)(b) of the Food Safety and Standards Act, 2006.

Krishna Dabhade, assistant commissioner (food), FDA Thane, stated that Manik Jadhav, food safety officer (FSO) in charge of the area, found this during a surprise check. A notice was issued to Nishi Gupta, proprietor, Aahar Foods, and the eatery was shut until the orders were issued.

Dabhade said, “Both the eateries were trespassing the law. Aahar Foods did not have a license to run a restaurant business. We found live cockroaches on the premises of Juices and Chills. The entire place was a mess, and no food could be prepared in those unhealthy conditions. So we have seized the place and will provide updates.”

He added that in public interest, the state FDA had prohibited any activity on the premises till further orders were issued.

It was also found that the eateries, in violation of Sections 31(1), 26(1), 26(2)(ii) and 26(2)(v) of the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, were found to be serving carbonated sweetened beverages in paper cups that did not bear the disclaimer, “Contains caffeine”.

ecosystem for safe foods rests on three pillars, viz. responsible citizen, food businesses and the regulator.”

“We have to go a long way in basically figuring out, educating our consumers and citizens as to what food is safe and how to have it. These are issues we are working on with a lot of stakeholders to create demand for safe food,” he added.

Agarwal explained that the idea of the food regulator was to curb the tendency of consuming undesirable food items, enable the industry to produce safe and wholesome food, which is also expected of them, and, finally, ensure constant improvement in food standards.

“While our effort has been to provide a light-touch regulation in the food sector, we have worked relentlessly over the past three years to provide standards that are globally benchmarked, and I am happy to share with you that most of the food standards have either been released or are in the final stages of being released,” he added.

Talking about the compliance of food standards, Agarwal said, “Ensuring compliance with these standards is an extremely weak area. We are aware of the problems in this space, and particularly because though the Food Safety and Standards Act, 2006, expects the uniform application of the food law across the country, this is really not happening.”

He added that going ahead, FSSAI would focus on compliance with the food safety laws in letter and spirit.

“The expectation from food businesses is also that engagement with the government and the regulator is not only confined to the pain points that food businesses have, but engagement is more of a 360-degree approach wherein they work with the government and the regulator to ensure that together, they create a more robust and safe ecosystem for the food sector in our country,” stated Agarwal.n

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Go!

OK, now you’ve completed preparing for the training session, greeted participants as they arrived, and it’s time to start training. What’s next?

Let’s first look at the general sequence of activities in most training activities.

• • • • • • • • •

• •

Thanks them for coming!

Introduction: “Getting around,” and emergency procedures.

Preview: Tell them what you’re going to tell them Benefits: Tell them why it’s important Main ideas: Tell them Activity: Have them do something Benefits: Tell them why it’s important Review: Tell them what you told them Test: Have participants take a written test or demonstrate skills

Evaluate: It’s not over till the paperwork is done. Ask them to complete a participant evaluation.

Thank them for coming!

Ask it

The two basic types of questions a trainer uses during a presentation

October 2017 |Food Technology

are open-ended questions and closed questions.

Open-ended questions require an extended response. Below are some points to remember about open-ended questions.

• • • • •

• •

•

Results in a discussion of ideas, opinions and feelings Most often begin with a “what, how, when and why” Requests may begin with a “discuss, “”identify,” ”describe,” or “analyse” This open-ended question works“what are your questions for me?”

Closed questions require only a one word “yes” or “no” or short answer. Below are some points to remember about closed questions.

This type of questioning closes off discussion.

Usually begins with “is, are do,

does, can or will” This closed ended question doesn’t work- “Are there any questions?”

You will usually get dead silence.

Handle it.

Asking participants open-ended questions will result in the most information and result in a more

Scrutiny Methods for Snack Foods

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lobal snack sales totalled $374 billion annually ending March 2014 an increase of 2 percent year-on-year. That’s because more consumers are snacking today than ever before and snacking more frequently.

In fact, it’s estimated that on average, 24 percent of our daily calorie intake comes from snacks. With nearly one in four calories consumed outside a meal, the snack is no longer just a treat; it’s become a fourth meal.

As public scrutiny of food manufacturers continues to escalate and consumers increasingly turn to social media to voice complaints, snack processors have become more reliant on food inspection equipment to protect consumers and reduce the risk of branddamaging product recalls in order to stay ahead of their rivals.

However, many snack applications can prove challenging for traditional product inspection equipment.n

interesting presentation. You can always “piggy-back” off the participants response with more questions. Relying on closed questions will result only in a series of short responses like “yes, no maybe and occasionally I don't know.”

You can see that these responses won’t give you a lot of information. I have found that the training with usually be more boring to the participants as well.

Handle it

They may be rare, but problem situation, in which learning is inhibited due to the behaviour of one or more of the participants, may occur. Problem situations have something to do with the level of participation of individual participant (i.e. when participant participate too much or too little).

Too much participation- Participants may not be able to fully participate in group or class activities when an individual participant is too vocal.

Overly vocal participant may be because of enthusiastic interest or it may be result of an inner need for recognition.

Too little participation- When one participant is too vocal, other may not feel confident, adequate or otherwise comfortable participating so they remain silent. A non-participative participant’s valuable inputs may be lost from the group. Silent participants may feel stressed and not be motivated to participate and as trainer you will not be able to accurately assess the degree of learning that’s taking place when participants are silent.

Problem situations may occur when participant behaviour is perceived by the trainer as inappropriate. A participant may express hostility towards the trainer, the company or another participant. Don’t assume that such behaviour on the part of participants is a reflection of their

hostility towards you or your training.

When the participant appears to be overactive or inhibited in some way, there are three important strategies to consider: Carefully try to eliminate or reduce the problem behaviour Maintain the self-esteem of participant causing the disruption

the

Avoid further disruptions

Finish with the bang!

Now that when you’ve finished the training, it’s time to wrap things up.

Wrap up time would be proportional to the length of session, it may take 15 minutes to an hour. Let’s take a look at the steps to finish the training.

Finishing Steps: What- Review what’s been achieved during the training.

So what- Ask them to share what’s been most important to them.

What now- How to apply or implement learning What’s next Loose ends- Finish up with any issues that may have been “parked” during the training.

Evaluate Celebrate- Thanks every one Say good-bye Reflect- Take time to write down changes, improvements, thoughts.

Keep reading, Bye

Manan Bajaj, Director

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbain

Fast Foods For Fast Times

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he food processing industry is one of the largest industries in India and ranks fifth in terms of production, consumption and exports. Though the industry is large in size, it is still at a nascent stage in terms of development of the country’s total agriculture and food produce, only 2 per cent is processed.

Value addition of food products is expected to increase to 35 per cent by the end of 2025. Fruit & vegetable processing, which is currently around 2 per cent of total production will increase to 25 per cent by 2025. The food industry is on a high as Indians continue to have a feast. Fuelled by what can be termed as a perfect ingredient for any industry – large disposable incomes – the food sector has been witnessing a marked change in consumption patterns, especially in terms of food.

The changing Indian lifestyle is creating a wide range of opportunities for market players, across industries. Increasing number of women in the workforce, and the resultant time-scarcity, along with the rise in at-home socializing, the preference for nuclear families, or the young professionals living alone; the growing acceptance of western food, and the need for on-the-move freshly-

cooked food are some major reasons for such high adoption of frozen/readyto-eat snacks, or microwaveable meals, ranging from cheese nuggets to mutter paneer. The frozen/convenience food industry, which started by offering basic frozen vegetables and fries, today offers a wide range of products, from fruits & vegetables to frozen meats and ready-to-cook, snacking and full meal options. The segment has recorded a healthy growth, which has been possible due to increasing customer appetite and acceptance, complemented by an increase in selling points, deeper penetration by organized retail players. Increasing incomes are always accompanied by a change in the food basket. The proportionate expenditure on cereals, pulses, edible oil, sugar, salt and spices declines as households climb the expenditure classes in urban India while the opposite happens in the case of milk and milk products, meat, egg and fish, fruits and beverages.n

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Food Technology | October 2017

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6th sense of Food Judgement

e all have heard about the 5 senses we have through which we can judge the food by texture, taste and decide to eat, to love or to hate.

important. Free glutamate, however, is widely available in many foods within obvious or hidden ingredients

Let's talk about the 6th sense of our jugdement which is not so common.

Since free glutamate has no other amino acids attached, it is absorbed in the body much quicker. However, the body continues to respond to glutamate as if there were amino acids bound to it. Because glutamate is a neurotransmitter, when ingested, it sends signals to the body to get ready for protein digestion, but there are no proteins; these are false signals. Free glutamate causes overexcitement to the digestive and nervous system.

Glutamate acts as an excitatory n e u r o t r a n s m i t t e r, and too much leads to over-exciting the cells glutamate has signaled. Therefore its associate with excitotoxicity, which means to say your brain, becomes overstimulated and symptoms such as anxiety or sensory overload may occur. In addition to developing diabetes, inflammation of the gut, and leaky gut, excess glutamate problems can show up as small as headaches or as large as neurodevelopmental disorders, like autism. Cooking, mixing many food items do increase level of free glutamate in our body and cause overexcitement. The longer the ood is sub ected to low p conditions

Have you ever noticed why one craves for Pizza which tastes so good and similarly various other food products? Including the bliss point, Glutamte is the one that produces the superimposing fact. The Process of adding flavour is also known as Glutamte Flavouring.

One should not possess misconception of mixing the two terms of glutamate and msg.

Both CFTRI and the FSSAI stated that even when no prescribed level for MSG exists, the additive can be used under Good Manufacturing Practices in permitted food products. Order dated 31st March, 2016 states that Glutamate is a natural occurring through cooking processes like fermentation while, MSG is sodium salt of Glutamate and is produced for industrial purpose as food additive to impart a 'umami flavour', fifth basic taste. Glutamate is ubiquitous in nature and is present in all living organisms. Breast milk has the highest concentration of glutamate amongst all amino acids. Other major source of glutamate are many Fermented or aged foods, including Soy Sauce, pean paste, Cheese, Hydrolyzed protein such as yeast extract, Foods matured, cured meats,Fish sauce, soy protein, Mushrooms, Ripe tomatoes, Broccoli,Peas,Walnuts,Grape juice,Bone broths and meats cooked for long times (generally using moist cooking methods such as braising),Malted barley used in breads and beer,Wheat gluten, Dairy casein. In the world generally all chefs play with these ingredients to enhance flavour in dishes such as Malai kofta, shahi paneer. Pizza's ingredients such as cheese, mushroom, tomato are major ingridents that play with your flavour receptors, giving a reason to crave for pizza again and again. A chef stated " i used to wonder why in India all part menu are full of paneer one example is shahi paneer. People do crave for it paneer, now i understood that malai, tomato and paneer all are flavour enhancers itself. You just have to cook for the right time". .

Ritu Mishra Food Technologist acidity or high heat, li e wo coo ing or high-heat s illet coo ing, the more ree glutamate you can create. oasting and saut ing meat doesn’t create a lot o ree glutamate because the peptide bonds in the proteins are fairly resistant to heat.

Favor low temperature, high humidity, long cooking to minimize creation of free glutamate. When using vinegars on salads or in sauces, you want to choose vinegar derived from a food low in protein, such as apple cider vinegar. .

Today's lifestyle and eating habit acts synergistic effect to the anxiety produced in today's youngsters. It further results in restlessness /anxiety and lack of patience and body strength, affecting the society today. While on the other side our ancestors were more patient and happy. Therefore be vigilant in what you eat, how you eat. Excess of everything is a worse.

But have you observed that without salt, even after presence of all flavour enhancer ingredients, the taste is not at all good. Addition of Glutamte alone may decrease the palatability of foods. A combination of salt (synergistic with glutamic acid) and Glutamate will generally yield a higher positive rating than NaCl or Glutamate alone. Glutamte can not only be reason for obesity via junk food because it enhances appetite but also increases satiety.A study claims that it has an effect on appetite by stimulating appetite during ingestion and enhancing post-ingestive satiety.

Umami intensifies the taste of salt and sweet, and balances bitter and sour. Roasting tomatoes /Mushroom will further intensify this flavor.

Dr. Katherine Reid, PhD, states that Excessive glutamate poses risk to everyone, especially children. It’s important to recognize, this hasn’t always been an issue, and rather, it is the product of unhealthy food processing and consumption. Chemically Glutamate occurs when the amino acid, glutamic, loses a hydrogen molecule. It is not only an excitatory neurotransmitter naturally created in the brain, but also a flavor molecule.

The two are quite different--bound glutamate is great for our diets.

It is an important part of proteins, which are broken down slowly by the body with each amino acid being absorbed as the body needs it. Glutamic acid is a non-essential amino acid as it occurs naturally in our body, responsible for performing imperative roles. In the brain, glutamate is released by nerve cells, functioning as a signal between other nerve cells. When the brain is healthy and glutamate is operating under natural conditions, its purpose is crucial for learning and memory. Bound glutamate, in this regard, is incredibly

Trade Enquires Solicited.

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October 2017 |Food Technology

Emirates, largest flying restaurant, serves over 100 mn meals annually

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mirates, the world’s largest flying restaurant, serves over 100 million meals a year with the same attention to detail in first, business and economy class. It caters to over 55 million dine-in guests a year, travelling to and from 144 cities across six continents as it serves destination-inspired cuisine onboard.

With a catering investment of $1 billion per year, it runs a round-the-clock kitchen in Dubai, with 1,200 chefs whipping up 12,450 recipes.

The operation caters to 590 flights a day with authentic local cuisines, giving customers a taste of the destination they are going to. The airline also works closely with 25 catering partners globally to provide the same quality of food for its Dubai-bound flights.

The meals which are most popular on Indian routes are flavoured with spices and aromatic herbs. These includes stews and curries to cater to the taste buds of travellers.

It served traditional Indian sweets like motichoor laddoos and dry fruit burfi on all on flights to India from Dubai during Diwali.

leavened bread common in the region, and Manakesh, which is either topped with zaatar or cheese.

In premium classes, meals are served on Royal Doulton tableware with Robert Welch cutlery specially designed for Emirates.

It focuses on simple, well-cooked dishes that emphasise fresh ingredients of the highest quality.

This includes sourcing over 15,000kg of Persian feta from the Yarra Valley in Australia each year.

The olive oil are exclusively from the Italian carbon-neutral producer Monte Vibiano, whose partnership with the airline is now over 15 years old.

Coffee and tea are the two most widely consumed beverages on board.

Emirates has been serving Dilmah tea for the last 25 years. Over 9.6 million tea bags are used each year, with over 10 tea varieties on offer, including an exclusive blend created for the airline called the Emirates Signature Tea, which is served in first class.

Flights to Japan offer authentic Kaiseki cuisine and Bento boxes served with Japanese crockery, cutlery and tea sets.

Illy and Nespresso coffee can be found in premium cabins, where espressos and cappuccinos are the most popular requests.

The new menu includes a range of traditional local favourites like minted lamb sausages. It changes its onboard menus monthly and continually reviews its recipes.

Emirates also offers child-friendly meals and dedicated menus for medical or religious meal requirements, which are designed with a team of nutritionists and chefs.

The varied menus on each route are also reflected in the bread baskets served on board.

The airline also develops seasonal menus where possible, such as the Christmas menu in December and specially created boxes for those fasting during the holy month of Ramadan.

Flavoured breads or breads produced with a sourdough base are popular on European routes, while parathas, pooris and naan bread are served on all nine Emirates routes to India.

On its Middle-Eastern routes, customers are served Markook, a very thin un-

In 2016, Emirates’ customers consumed three million eggs, 70 tonne of strawberries, 58 million baked bread rolls, 1,10,000kg of hummus, 165 tonne of salmon fillet and 27 tonne of fresh broccoli. n

FSSAI considering third-party auditing of railway catering pan-India

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BY Mukti Bajaj

he Food Safety and Standards Authority of India (FSSAI) is actively considering third-party auditing of the railway catering services in the wake of the recent uproar regarding the kind of food served aboard trains across the country, for which the the Comptroller and Auditor General (CAG) also pulled up the Railways.

“This draft Food Safety and Standards (Food Safety Auditing) Regulations, 2017 includes the procedure for the recognition of auditing agencies, the procedure for renewal/cancellation/ suspension of recognition, the terms and conditions of recognition, the auditing procedure, the duties of auditors and the audit reporting and audit monitoring system,” it added.

This is a part of the larger plan made by the country’s apex food regulator, which also includes the provisional identification of auditing firms and regulations for food safety auditing by third parties.

As reported earlier by Mukti Bajaj , the selected food categories, on the basis of their risk classification, will be subject to third-party auditing.

Food businesses falling under such categories would be required to get their businesses timely audited by recognised auditing agencies on their own. Food businesses which are not subject to mandatory third-party auditing can also voluntarily opt for the same.

Pawan Kumar Agarwal, chief executive officer, FSSAI, said, “The authority has already issued draft regulations for food safety auditing by third parties, but until they are finalised, it will identify the auditing firms or agencies, and one of these will conduct the audit of the Indian Railways catering services.”

He said, “While the regulations are finalised, we are conducting the provisional registrations of such auditing firms to get a sense of how many such agencies exist and we might conduct third-party auditing of railways catering services.”

FSSAI has issued expressions of interest (EoIs) for the provisional recognition of food safety auditing agencies, and the provisionallyrecognised auditing agencies will only be engaged by the regulator to audit some food businesses as decided by it.

Meanwhile, FSSAI has notified draft Food Safety and Standards (Food Safety Auditing) Regulations, 2017 for stakeholder consultation. In order to cultivate and foster the growth of compliance culture, the apex food regulator is enabling compliance through auditing agencies.

“While emphasising on selfcompliance by the food businesses to address the need to monitor such compliance, FSSAI is envisaging introducing third-party audit of the food companies by FSSAIrecognised auditing agencies,” the regulator stated.

Food businesses having satisfactory audits may be subjected to less frequent inspection by Central or state licensing authorities. Hence, thirdparty audits will reduce the burden on the regulatory inspections conducted

by Central or state licensing authorities and also encourage the efficient self-compliance by the food businesses.

FSSAI has invited comments from stakeholders within 30 days from the date of becoming available to the public.

The regulator stated, “Once the Draft Food Safety and Standards (Food Safety Auditing) Regulations, 2017 is vetted and finally notified, the food authority shall, from time to time, specify the category of food businesses which shall be liable for mandatory audits, and the food business operators (FBOs) which are not mandatorily subject to food safety auditing, but are desirous of getting audited by the recognised auditing agency, can opt for the same as laid down in Section 8(2) of the Regulations.”

“Also,the audits conducted by the provisionally-recognised auditing agencies would be deemed to be conducted under the Food Safety and Standards (Food Safety Auditing) Regulations, 2017,” it added.n

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Food Technology | October 2017

Fi India & Hi: The Indian sub-continent’s most comprehensive B2B show for food & health

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he Fi India & Hi trade show, UBM India’s most comprehensive B2B show in the India sub-continent for the food and health industry, will take place at the Bombay Exhibition Centre in Mumbai, India from Thursday, November 9th to Saturday – November 11th, 2017.

Fi-India & Hi FMTIndia

Fi India & Hi offers the industry an opportunity to source highquality ingredients, network with industry professionals, learn the latest industry trends & innovations, and expand the market share. The expo now annually rotates between India’s two unique, promising food hubs i.e Mumbai and New Delhi.

This year, the expo will have over 250 exhibitors from which 55 are first timers and 48 are solely from the Health ingredients space. The expo is well-supported by the All India Food Processors’ Association (AIFPA), the Health Foods & Dietary Supplements Association (HADSA), the Association of Food Scientist & Technologist (I) – (AFSTI), Delhi and Mumbai Chapter, the All India Bread Manufacturer’s Association (AIBMA), The Society of Indian bakers ( SIB ) and the Wheat Products Promotion Society ( WPPS ).

With a legacy 12 years, Fi India will once again feature 3 days of free, on-site seminars on health ingredients, food processing, and packaging. The

seminars will be organised in alliance with a variety of Indian associations and will cover both technical developments and market trends.

Day 1 will feature sessions on ‘How regulations are facilitating the Indian Nutraceutical Industry’; ‘Progressive Nutraceuticals in the market – Sports Nutrition, Fortified Foods, Medical Nutrition’; ‘How do Pharmacopoeias help the Dietary Supplements Market?’ and ‘Role of Pharmaceuticals in the development of Nutraceutical Markets’.

Day 2 will see a seminar by AIFPA on ‘Opportunity and Regulatory Challenges in the Import & Export of Food Ingredients’ and an FSSAI initiative — ‘New initiatives to build a nationwide ecosystem for food safety’. Day 3 will see sessions on Clean Label Natural Products are Safe and Healthy and Locust Bean Gum (LBG) & its Food application.

This year, the expo will introduce a new feature – A Guided Discovery Tour with Nutrimarketing experts. The guided tour will comprise visitors accompanying Nutrimarketing experts who will engage with the audience and capture the latest trends, innovations and actual application of products that are on display at the exhibition with a focus on topics such as ‘Everything Proteins’, ‘Heath & Wellness’ and ‘Bakery Innovation’. The timings of these guided tours will be scheduled from before.

Gluten proteins in wheat flours make dough elastic and stretchy

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luten is most often associated with wheat and wheat flour but can also found in barley, rye, and triticale – a wheat hybrid. Gluten proteins in wheat flours make dough elastic and stretchy, and trap gas within baked goods, providing a light, airy structure.

Spelt is closely related to wheat and is not suitable for use in gluten-free products. Additionally, gluten can be found in products made with these grains like salad dressing, sauces and even toothpaste. Gluten is a protein found in cereals like wheat and other similar proteins found in rye and barley.

These proteins damage the villi that line

the small intestine, when damaged and inflamed, the villi are unable to absorb water and nutrients, this causes celiac patients susceptible to a variety of other conditions related to malabsorption. The Food and Drug Administration (FDA) requires all foods containing major allergens to be labeled.

They also are working to establish gluten-free labeling standards for foods that contain no gluten or gluten at such a low level they have not been shown to produce a reaction. The proposed limit for gluten-free designation is 20 parts per million.

The best advice is to read the label carefully and contact the manufacturer if you are unsure about the gluten status of a food product. Keep in mind, however, that other gluten-containing grains, like barley and rye, are not required to be labeled, so “wheat-free” is not the same as “gluten-free.”

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October 2017 |Food Technology

Hygienic Design for Better Food Safety – Your Design Guide for Metal Conveyor Systems

Roha acquires colour business of Cambrian, strengthens Canada presence

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iven the complex nature of the Food Processing industry, maintaining optimal food safety becomes a staggering task. Conveyor systems are an integral part of any food processing industry. A majority of industries today prefer the metal conveyor systems over belts made from any other materials. Because, they perform in extreme temperatures, surpass intense sanitation requirements, and deliver efficient results.

However, hygienic design of metal conveyor systems is a must because they are one of the key components which are in direct contact of food. It is to be noted that the hygienic design element does not mean only the form of the conveyor system. But, it comprises the functionality aspect of that system as well. All the aspects related to form and function of a well and hygienically designed metal conveyor system are explained below:

Design according to the nature of the food being processed:-

The nature of food and the methods used to process it are two key things that have a huge impact on the design of food processing conveyor system. A facility which processes raw foods such as meats would require a metal conveyor system which can be easily sanitized.

When it comes to the type of processes, if it involves cutting or dicing, it requires a firm solid surface which will not chip or scratch easily. If applications such as frosting are to be used, it requires gentle and precise handling with customized attachments. Others include cooling, heating, freezing, pasteurizing, etc. Some of these require extreme temperatures.

Even if metal conveyor system is well-equipped to handle most of these processes, be sure to design systems suitable for your facility’s particular environments. Besides, they should be easy to clean and maintain. This will help you maintain a high standard in food safety.

Leveraging the unique properties of solid metal

conveyor system

Metal conveyor systems rank high on advantages because of their distinct qualities, over any other material. They are resistant to corrosive chemicals, versatile and are built to withstand extreme temperatures. Due to their nature of zero affinity towards germs and bacteria, they are more sanitary than other material such as plastic. This helps reduce the risk of contamination.

They do not outgas, and neither do they generate particulates nor do they require lubrication. Simple cost-effective methods are required for cleaning them. Moreover, they relatively have an extended lifespan because of their robust structure. As a result, the facility owners can save a lot on time, labor and maintenance. All of these qualities translate into numerous advantages which can add value to your food processing facility.

In sync with the various environment factors

An important thing to keep in mind is whether or not your metal conveyor system is suitable for the environment in which it will operate. This includes the dimensions of the space, temperature, moisture, chemicals involved, etc. A well-designed metal conveyor system factors in all of these parameters. The conveyor system design should also allow quick and easy access for thorough cleaning, maintenance and inspection.

Compliance with relevant guidelines

Government and private quality control organizations have the strictest guidelines when it comes to safety and quality for food processing. These terms are designed to prevent food contamination, and ensure complete food safety. Hence, you should without fail see to it that your food processing metal conveyor system completely adheres to these guidelines.

In a nutshell, to enhance and maintain the highest standards of food safety in your processing facility, you need to factor in all the above described aspects. They are a right balance of the form and function of a hygienically designed metal conveyor system.n

n a bid to expand on its vision to stay true to local values while providing products and services of global standards, Roha has strengthened its presence in Canada with the acquisition of the colour business of Cambrian Solutions Inc. It is the former’s fourth acquisition this year.

Cambrian has been working in Canada since 1997 to build the synthetic colour business exclusively on behalf of Roha, and the acquisition represents a further commitment on behalf of Roha into the Canadian market, while also allowing Cambrian to refocus their efforts in other areas of the food and nutraceutical markets.

Recognising the uniqueness of consumers’ preference in Canada, Roha, which had earlier set up a fully-owned subsidiary in Canada in 2016, has committed to ensuring customised quality products to answer local specific requirements.

Roha’s complete range of colours, along with its expanding range of specialty ingredients, will now be made available directly to its customers in Canada.

“Canada is a very dynamic market, and consumer preferences are changing fast. To grow in Canada, we have to be there,” said Rohit Tibrewala, chief executive officer, Americas, Roha.

“This is an acceleration in our commitment to Canada and its dynamic food and beverage, consumer health and personal care industries. We will continue to make investments in Canada to further strengthen our presence there,” he added.

Mahesh Tibrewala, managing director, Roha, said, “The acquisition of Cambrian’s food colour division will strengthen our position in North America and help us serve the customers better locally.”

“This development brings us closer to fulfilling our goals set out for financial year (FY) 2017-18. This year will witness many more plans being unfurled, thereby delighting both the customers and employees,” he added.

This year has been a landmark one, with expansion into various segments of the food ingredients category.

Marked by an aggressive policy of external acquisition driven growth, Roha has acquired a slew of global experts in the food ingredients sector, including Delta Aromatics of Egypt.

Roha’s years of market and product knowledge, allied to their capacity for innovation, help the company connect buyers with the right kind of suppliers anywhere on the globe. This joint expertise will ensure that the company can help suppliers expand their reach in that market.

The acquisition of Cambrian’s food colours business will help Roha bring focused products to their customers in the North American markets. It will also help the former’s associate suppliers find a larger market share of the same market.

Roha is a leading manufacturer of food colours, and is rapidly expanding into other specialty ingredients. With distribution centres, facilities and laboratories setup across all continents, the company has one of the largest networks amongst food colour manufacturers.n

17

Food Technology | October 2017

FSSAI issues letter prohibiting sale of pan masala containing nicotine

I

n its recent initiative, the Food Safety and Standards Authority of India (FSSAI) has issued a letter regarding effective implementation prohibiting the manufacture, sale and distribution of pan masala with tobacco and/or nicotine as an ingredient.

The clause pertaining to prohibition and restriction on the sale of certain products, under the Food Safety and Standards (Prohibition and Restriction on Sale) Regulations, 2011, stipulated, “Product not to contain any substance which may be injurious to health. Tobacco and nicotine shall not be used as ingredients in any food product.”

Lately, it has come to the notice of the country’s apex food regulator that prohibited substances such as gutkha and pan masala containing tobacco and/or nicotine as ingredients were available for sale in some states and Union Territories (UTs), despite those states and UTs issuing a notice regarding the ban on the same.

Therefore, FSSAI has asked all the food safety officials to take the necessary steps to ensure the effective compliance of the aforementioned regulation.

Pawan Kumar Agarwal, its chief executive officer, said that since the question whether nicotine or pan masala was food or not had been resolved after the apex court took the view that it came under the purview of food.

“The opposition was that since tobacco and pan masala is not specifically mentioned as food, therefore it can’t come under the Food Safety and Standards Act, 2006. The definition of food is a generic one and includes everything.

Tobacco and tobacco products, wherein it is used as an ingredient,

also comes under the definition of food,” he added.

and UTs to file their affidavits on

Agarwal stated that through this order, it had been reiterated that there should be effective enforcement with regards to such products.

ban imposed on the manufacture

Through the issued letter it was also brought to the notice that there was a Supreme Court interim order, dated September 23, 2016, directing all the statutory authorities and secretaries of the health departments of all states

the issue of total compliance on the and sale of gutkha and pan masala which

used

tobacco

and/or

nicotine as an ingredient in these products.

For the compliance of the above order, FSSAI had also issued a letter dated October 5, 2016 to the commissioners of food safety of all the states and UTs.n

18

October 2017 |Food Technology

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October 2017 |Food Technology