September 2017

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September 2017 | Volume 1 | Issue 2

Seeing is Believing: Digital Colour Measurement Captures Further Domains of the Food Industry

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igital Colour Measurement Appearance matters – not only in business meetings but also in the supermarket.

Because we eat with our eyes first, it is highly important to achieve consumers’ expectations when producing food and drink. Consumers choice is strongly influenced by color, often profoundly.

The ability to measure and assess color accurately, instantly and repeatable can therefore be a game-changer in the food industry. That’s why it is hardly surprising, that more and more food and drink producer trust in Verivide’s DigiEye-system to measure and control quality, reduce costs and increase production efficiencies.

DigiEye sees what consumers see

Digital color measurement makes it possible that chocolate always has the same shade of brown, that cherries in a pie are evenly distributed or that biscuits appear equally crusty.

Whether glossy and high shine surfaces, powdered and granular products, multi-colored products, nonsolid colors and liquids or uneven and inconsistent surfaces, there is probably no product or ingredient that DigiEye can’t measure. DigiEye is a fully noncontact system that sees color exactly the way consumers do – for example yoghurt as the lid is peeled back.

Thanks to this, even nonuniform and heterogeneous products such as dead fish or chocolate with whole nuts can be measured in the best possible way. This is why DigiEye scores over traditional methods of color measurement. Both visual assessment and instruments such as spectrophotometers or colorimeters have often severe operational limits and depend on the averaging of results without differentiating between different ingredients, packaging or structures. Only DigiEye sees samples in context as a human would. Additional advantage of the DigiEye: owing to the fully non-contact system there is no risk of data being influenced by the act of measurement or any risk of sample contamination.

DigiEye’s illumination can be varied as required

When measuring the color DigiEye mimics the way human vision works – it is able to see color in context, focusing on what matters and filtering out the rest. So even a whole bottle of wine can be measured in the DigiEye Cube, which excludes ambient light in favor of controlled, consistent lighting to a standard close to CIE D65. Different illumination geometries are possible, including angled and diffused lighting – depending on the surface structures of the sample. Attached to the Cube, a digital SLR-camera captures data at millions of points. Color and texture are recorded precisely and in extremely high resolution. DigiEye software relays data to a calibrated monitor and optional printer for instant comparison and, if needed, color-accurate printing of images for use as master product standards.

Improve quality control and analyse different processing methods

Installation and training is often completed within two days, without the need of previous experience in color measurement. Almost everyone can learn to use it! DigiEye has a variety of applications – the ultra accurate measurement helps to increase production efficiencies and improve quality control, to measure the way different processing methods change appearance, to reduce cost and to minimize wastage. Saved image file transfer enables samples to be compared anywhere in the world to establish supply chain standards. This large variety of applications makes DigiEye a must-have color data capture and imaging system in the international food industry.n

Chairman of Gharkul (Spices) -

Arun Varangoankar

How has the food processing industry grown in the past decade?

As and when you are hungry, hence to satisfy your hunger you have to eat something and that is why Food processing Industries has no death, it will continue to grow and increase. The population has also increasing and hence naturally the demand will also grow.

Tell me about your company’s growth from its inception.

After studying the market I found that daily wage earning class which comprises of 65% population Are not getting good quality product hence, to fill this gap I thought of introducing a Sachet of 25 paisa to meet their one or two time need on daily bases in 1984. The Company was started at Proprietor ship Company. The daily wage earning class comprises of labours, rickshaw pullers and verity of daily wage earning class. This class also having taste buds and a quality product should be provided to them.

Initially we started with an intention to cater to daily wage earning class, way back in 1984. As a proprietorship, I then launched sachet of 25 paise each and my company is Amravati-based. This region has a lot of daily-wage earning class including rickshaw drivers and pullers and the rest.

For them, there was no product of excellent quality. So, I thought even they do have taste-buds, why don’t I give them a product which they can buy on a regular basis, take home, and use it while cooking food.

The idea of giving the name ‘Gharkul’ in Marathi, it means a small house with four people.

To cater this target customers, I launched the 25p sachet. Before the final launch, I tried around 60

Arun Varangaonkar Chairman, Gharrkul Industries

formulas and then decided to launch the one which was accepted by all.

That is how I started and with time I added brand extensions and I am the FIRST man to bring in mutton masala.

Again I am the FIRST to pack masala on machine I am FIRST to use Pollster Polly as a packaging material in 1984.

Before ‘Gharkul’ I was a medical representative for 16 long years, and I quit that profession to start ‘Gharkul Industries Private Limited’. Back then it was ‘Gharkul Utpadane’ (production) in 1984, over a period of time I handled the brand extensions that is 20 g, 50 g, 100 g, 200 g and so on. Simultaneously to maintain quality and other factors of the sachet, I had to increase the price; hence that 25 p pouch costs Re. 1 today. Since I created that niche, I must stay in that market although it is not economical for me. That class is demanding for ‘Gharkul’ products hence I am be in this market.

I adjusted the cost of that with the larger packs of 50, 100 and 200 grams.

Then people started selling ‘Gharkul’ masala and eventually they asked me for other spices too. I understood it was their natural demand since they were selling my products. I did justice to them and obliged to their demand; few years ago, I launched chili, turmeric, and coriander powder. Simultaneously, I have developed a vegetable masala that is called as ‘garam masala’ because the Jain and other communities were compelled to sell this ‘Gharkul’ mutton

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September 2017 |Food Technology

SUCCESSFUL LAUNCH OF “FOOD TECHNOLOGY” NEWSPAPER 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!

With immense happiness, I would like to share the successful launch of our Newspaper “Food Technology” with the release of 1st edition in August.

With clear objective of spreading our reach to make it better platform of interaction and sharing the learnings, our team participated in International Food Tech in Delhi from August 21st-23rd, 2017 and Foodex in Bangalore from August 26th-28th, 2017.

Mr. Harvinder Bhatia (BITZER INDIA) Mr. Ram Kumar (SPECTRAPLAST)

Make “Food Technology” Newspaper an integral part of your marketing campaign today! We assure, we won’t disappoint you, it’s our confidence.

For our industry fellows, struggling to get the effective Training done at their end, we have included An article on Concepts of Training Development, I hope it would be useful for many as it is observed during interaction to people that they are not able to identify the right training need and develop the right training content for the same.

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)

Mr. Manan Bajaj and Mrs. Mukti Bajaj (TRESBON CONSULTING)

Ms. Tulika Shukla (ANTON PAR)

Continued from page no 1 masala inspite of their dislike for it. For them, I came up with ‘Gharkul mix garam masala’ again the blend is a different one as due to my years of experience I was successfully in creating this new masala.

So as and when the demand for my products increases, there are requests to bring in fish, chicken masala and we have been closely working on chicken masala. In few months’ time, it will be launched in the market. Every product requires at least 3-5 years developing because it undergoes extensive trials. By and large, I know that my product has a shelf life of 15 months; hence I have given shelf life of 9 months instead of 15 months. But the consumption is very rapid i.e. the product manufacture today is consume in maximum 20 days.

What growth percentage do you expect by the end of this fiscal year (2016-2017) at your end?

Our growth rate is almost 22-23 per cent annually. My entire business is based on cash-and-carry, now the number of distributers is limited and I am always in need of more distributers and many are approaching us. The growth rate will increase in the next few years.

Do you think the government has taken enough measures and initiatives for the food processing industry? What more can be done for this industry?

The government is doing well and have taken a lot of measures, initiatives for this industry. They have created a ministry for food processing industry and encourage everyone related to agriculture and food processing. They want it to be processed and given to the market. The government is doing excellent but while implementing these initiatives, there are many other agencies that cause few hurdles in the path. With Narendra Modi’s Digital India campaign, the shift from manual to paperless work will eradicate the agency in between and the benefits will be received by those who rightfully deserve it. I

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Food Technology | September 2017

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September 2017 |Food Technology

FSSAI & NADA ink MoU to address substance use in athletes’ supplements

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he Food Safety and Standards Authority of India (FSSAI), the country’s apex food regulator, and the National Anti-Doping Agency (NADA) have inked a Memorandum of Understanding (MoU) to coordinate on cooperative activities in government agencies to address the issue of the use of doping substances and other adulterants and contaminants in food supplements and nutritional products used by sportspersons.

under this agreement are as follows:

The key areas of potential cooperation and development of further understandings

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Guidance on the use of, and labelling/claims for, supplements/ products for special dietary purposes meant for sports Undertaking surveillance and enforcement activities for both domestically-produced and imported sports nutrition supplements/ products, with a particular focus on the use of any doping substance and other adulterants in such products and on counterfeit products Building the capacity of the regulatory staff for effective

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surveillance and enforcement activities at the ground level Building the capacity in FSSAInotified primary and referral laboratories for the detection of doping substances and adulterants in sports nutrition supplements or products. Five such labs will be identified for this purpose Providing educational and awareness support on the safe and judicious use of sports nutrition supplements/products through guidance documents and training and awareness programmes in partnership with other stakeholders

As a part of the MoU, a working group has been set up for more focused work in this direction. The working group will comprise member(s) of FSSAI’s scientific panel on functional foods, nutraceuticals, dietetic products and other similar products along with representatives of NADA. Representatives of the Sports Authority of India (SAI), Narcotics Control Bureau and others, as and when required, may be co-opted in the Working Group.

The ultimate objective of the agreement is to ensure that safe and dope-free dietary and nutritional supplements are available to athletes (which is imperative in the wake of the rising number of cases of doping among athletes, which are attributable to the contamination of food supplements, of which the varieties and spread are so wide that it is difficult to find traces of banned or adulterated substances in them in the open market.)

While addressing the press conference, Pawan Kumar Agarwal, chief executive officer, FSSAI, shared that this joint effort, backed by an effective regulatory mechanism towards ensuring safety and quality of sports nutrition supplements or food products, would construct a strong mechanism to curb the availability of contaminated nutritional food supplements in the open market.

“This intends to develop and strengthen co-operation in the field of sports nutrition, including healthy nutrition practices that enhance the lifelong health and fitness of competing athletes,” he added.

“This would also ensure that the food safety ecosystem in the field of sports nutrition becomes more robust over the time,” Agarwal said.

Navin Aggarwal, director general and chief executive officer, NADA, said, “This holistic effort aims to provide an ecosystem of safe food for sports professionals across the country.”

“It is one of the significant step for NADA to ensure healthy and safe supplements for competing athletes.

Under this initiative, a collaborative programme will be made to disseminate the information on the judicious use of supplements,” he added.n

Food Technology | September 2017

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September 2017 |Food Technology

Refreshing prospects with BITZER ECOSTAR condensing units than their predecessors. Users can smoothly adjust the speed of the fans and the integrated ECOLINE VARISPEED compressor.

This enables energy-optimised operation with a low number of switching cycles. The new condensing units also offer a reliably long lifespan and low maintenance demands. Devices can be quickly installed on-site as the control electronics are factory-wired, making them ready to operate right away. The ECOSTAR’s integrated controller automatically adjusts the compressor speed and the fans based on the actual cooling load or ambient temperature, making the overall system particularly efficient. Using the BITZER electronics service tool (BEST), users can also adjust the characteristics for unusual applications via Bluetooth.

Simple operating options

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or the ice cream industry, circumstances are demanding in a country as hot as India: Operators of cold storage facilities and ice cream parlours need to rely on their systems in order to keep their goods fresh and healthy. Compressor specialist BITZER knows – and cares: Its range of ECOSTAR condensing units is first choice for high efficiency and reliability in compact commercial refrigeration applications: With the ECOSTAR LHV5E and LHV7E, BITZER has developed two air cooled and particularly energy-efficient series of condensing units. The new ECOSTAR series meet the highest environmental requirements with regard to efficiency criteria. The products thus offer long-term planning and investment security for users. Low noise and reliable operation, ease of installation and use, as well as their low maintenance are distinguishing features of the LHV5E and LHV7E units.

Users can choose between three models of the LHV5E and ten models of the extensive LHV7E. Both condensing units feature an improved mini-channel condenser, which means they need less refrigerant, while also being more efficient

And due to their compact size, they can also be used in smaller equipment rooms. As running noise is particularly low thanks to the integrated sound absorber and noise-optimised airflow, the condensing units are also suitable for use in noise-sensitive locations, such as in hotel courtyards. The integrated winter controller allows the compressor to be started even during cold times of year when the ambient temperature falls below the saturation temperature.

Users can control and monitor the new ECOSTAR condensing units remotely via an Ethernet LAN connection or via the Internet and a Modbus RTU. In addition, BITZER has added a menu for the LHV5E and LHV7E condensing units to the latest version of its free BEST software so that control is also possible using this method. Using Bluetooth 4.0, the ECOSTAR unit can also be operated using the password-protected controller from a distance of 30 metres if in line of sight. Manual control and monitoring is possible via the LCD display integrated in the controller’s housing. With the aid of a new function in the latest firmware, up to four ECOSTAR condensing units can be connected via Modbus. They then form an ECOSTAR control network and, in optimised interaction, the temperature of a cold store can be controlled without the need for their refrigerant circuits to be connected.

Flexible application

Depending on the choice of model, the condensing units are designed for use with the HFC refrigerants R134a, R404A, R507A, R407A, R407C and R407F, enabling BITZER to cover a wide range of applications. Also t h e HFC/HFO blends R448A, R449A, R450A and R513A with a lower global warming potential (GWP) have already been approved and added to the firmware. With their robust and corrosion-resistant housing, the systems can be used outdoors.

The LHV5E and LHV7E condensing units (here: LHV5E) are particularly energy efficient and offer long-term planning security for users

The ECOSTAR benefits:

1. Control on site, online and with mobile devices 2. Energy savings thanks to highly efficient system components 3. Accommodation of a whole host of applications thanks to a variety of operating modes and optional refrigerant injection 4. Increased operating reliability 5. Future-proof application 6. Low noise operation thanks to sophisticated concept development 7. Simple commissioning and operation; plug and play 8. Night mode for areas sensitive to noise The BITZER Group is the world’s largest independent manufacturer of refrigeration compressors with sales companies and production sites for reciprocating, screw, and scroll compressors as well as heat exchangers and pressure vessels all over the globe. In 2016, 3,400 employees generated sales of €680 million.n

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Food Technology | September 2017

Anton Paar is the world leader in the measurement of density, concentration concentration and CO2 and in the field of rheometry. Anton Paar GmbH is owned by the charitable Santner Foundation.

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nton Paar develops, produces and distributes highly accurate laboratory instruments and process measuring systems. It also provides custom-tailored automation and robotic solutions. Anton Paar is the world leader in the measurement of density,

Continued from page no 2 can say that the government is not lagging, but rather encouraging the food sector.

The Food Safety and Standards Authority of India (FSSAI) rules and regulations are to be viewed from Indian context and should not be seen from European or American standards. British and other people have to come India in search of spices ONLY.That is why we should set the parameter for all the spices.

Hence what Indians provide and what they need should be considered. There are so many meaningless cases lying in the court of law against entrepreneurs and food industrialists. There is no substance in their case which goes on for years and that entrepreneur has to present for the court case which affects their business.

FSSAI has laid down many stringent food safety norms for the Indian food processors. Do you think our products have met global standards now?

Masala industry is India’s gift to the entire world.

Cinnamon, bay leaves, coriander, gingers, and others are Indian produce.

India needs to set the standards because they want our products and spices. My products meet the global standards as we are ISO 9001:2008 certified.

We have done export earlier, but since we are not interested in blocking our funds for around a months, hence we are not in export, as our business is cash and carry .

Continued on page no 9

Progress and innovation, high-precision craft and the passion for research define Anton Paar. Our products are created in a dialog with our customers and integrate seamlessly into their working environment. They exactly meet customers' requirements and are the solutions for the challenges they face.

The notion of continually pushing back the limits of what is technically feasible inspires and motivates us each day to produce the best measuring instruments

for our customers.

and service queries.

Every year Anton Paar invests more than 20 percent of the annual turnover in the R&D department. This team develops new measuring principles, sensor generations and technologies which contribute to expanding our market leadership in the long term and achieving this position in other fields.

Anton Paar India Pvt. Ltd. is headquartered at Gurgaon - NCR Delhi. The sales and service centers are located in Mumbai, Kolkata, Chennai, Bangalore, Hyderabad, Vadodara and Guwahati and there are four application support centers in Gurgaon, Mumbai, Bangalore and Hyderabad.

We have over 2200 employees at the headquarters in Graz and the 25 sales subsidiaries worldwide. Anton Paar’s strong sales network in more than 110 countries guarantees customers rapid support and answers to their application

Our team of more than 110 people all over India keeps us very close to our customers and ensures quick response times. Our customers benefit from the knowledge and experience of our factory-trained specialistsn

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September 2017 |Food Technology

Punjab sind looks to expand retail footprint

Saheb Sing Bajaj CEO, Punjab Sind Dairy

Punjab sind journey began way back in 1969 by late jagjit singh bajaj with small shop in khar,Mumbai

Our mantra from day one has been Quality,Taste,Hygiene & Service which propelled us to set up exclusive Punjab sind retail outlets.Moreover we give customers a good experience when they come to our outlets and believe in offering services which they expect from a brand like Punjab sind. since the new age customer desire / new innovative dairy products and are health conscious, we are developing products which will meet our new age customers demands and satisfy them .this new change in trend is good as people are now more aware about what is good for them

DO You see a visible difference in shopper response when you They are now expanding their retail undertake in-store branding chain with gamut of dairy products of your products to cities like pune,Hyderabad ,goa nashik,union territories ( Daman ,silvasa,vapi,and valsad) as well as increasing retail outlets in their home ground,Mumbai

Saheb Sing Bajaj ,CEO, Punjab Sind Dairy shares with point-of-purchase on how they are expanding their retail footprint and what the important shopper marketing tools they are deploying to connect with their TG

How would you define your retail strategy that caters to the evolving customer-base in India

Regarding shoppers response relating to a new change in in-store branding,there has been a growth in our sales in places we have revamped few of our outlets and standardised our outlet interiors and branding. We at Punjab sind believe

in keeping pace with time,hence our new outlets are more appealing and welcoming to our customers.our outlets are experience centres with focus on visual merchandising

What are new retail innovations and ideas that have been successful to grow business and acquire new customers/markets.

Punjab sind has started its expansion model which is in demand right now. I can say with pride we have two master outlets on board and expect to add in

few more. Furthermore Punjab sind is enhancing its products portfolio for the masses ( aspiring populance ),keeping in mind that we have to be best in the segment even if middle income group is the TA ( target audience ).As a part of our outreach programmes & expanding our customer base ,we have initiated a host of marketing initiatives ,loyalty programmes,focus on Indian festivals, Buy 1 Get 1 offers with more exciting offers on the anvil.We have plans to roll out our e-commerce platform and our General Trade module to capture momn-pop stores.

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Food Technology | September 2017 Contined from page no 8

Some key lesson learnt from in-Store marketing that you could share .Do You have any exclusive shopper marketing plans for General Trade for the upcoming seasons

As far as in-store branding is concerned we have noticed that having an outlet with just plain walls,sim-ple shelves,piled up products and their boxes wont get desired traction even if the products is world class.To sell that kind of product,modernisation and usage of new tech is very important .Like I said earlier, we have revamped our outlets and come up with new retail designs

Continued from page no 7 A wise man will never like to do that, if at all they are in the business line. I would not like to do it, because I am doing business on cash-andcarry level.

Are we prepared to cater to the growing demand in food processing industry in terms of good quality packaging and processing etc.?

Yes, more than 100 per cent. We are prepared to the growing demand in food processing industry in terms of good quality packaging and processing.

Per capita consumption of food industry is increasing year-onyear, how do you view this industry in the next 5 years?

By around 2020, the industry should cross the 3 digits’ turnover and enter 4 digits. But my concern is quality, everyone should focus on qualitative aspect of their products. I am doing quality business as I provide quality spices as they undergo precleaning; every sample of raw material and finished good from every batch goes for testing.

Quality is an important aspect in the food processing industry which we observe. We are interested in joint venture and are capable of supplying the material in bulk as per requirement.

Our website is www.gharkulspices.com n

which are more appealing, contemporary and do justice to our products positioning.We have laid more emphasis on customer experience and service.Focus on training ,soft skills.Software upgradation and delivering customer delight is what we strive for. We have our eye on General Trade and have conceived and rolled out a uniue module to capture this opportunity.

A pilot project has been launched and initial feedback has been encouraging for us to scale up in the coming quartersn

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September 2017 |Food Technology

Concept of Training Development - An Overview if workers lack

1. Cultural support: If the culture doesn't support training, the worker is less likely to follow procedures that were trained.

2. Proper motivation: If the worker doesn't care about the job, no amount of training will help.

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his article may be of interest for industry fellow dealing in or expected to deal with Trainer activity as Trainer or development of Training materials.

Just Keep in mind that the only effective solution to any problem is to address its cause. Moving forward, the first step in the training process is a basic one; ask questions to determine if a problem can be solved by training. Whenever employees are not performing their jobs adequately, we might assume training will bring them up to standard.

Is it true or false.

Let's say your supervisor comes to you and says his or her employees are not using adequate procedures. The first assumption might be that they need training. Don't roll over and agree with that assumption. It's quite possible that training (for those employees anyway) may not be the solution to the problem.

It is possible that the supervisor and/ or others in the organization may need to accomplish one or more of the following non-training strategies to help make sure employees use right procedures and practices: 1. Correcting existing problems using infrastructural upgradations and engineering controls 2. Provide adequate resources to work in appropriate manner.

3. Adequately enforce defined rules Who knows, maybe the supervisor and others need the training! Let's not always assume employee safety training is the solution for employee behavior.

What training can and can’t do for workers

Worker training is essential to every program in organization. The time and money it takes to train workers is an investment that pays off in fewer customer complaints, internal rejections and/or workplace accidents depending on subject involved. Effective training also helps inexperienced workers, who tend to have higher injury and illness rates than experienced workers.

Problems that can be addressed effectively by training include those that arise from lack of knowledge of a work process, unfamiliarity with equipment or incorrect execution of a task.

Training isn't as likely to help

3. Attention to the job: To be successful the worker must pay attention to the job. I call this being "sober and focused."

You can argue that the underlying culture influences a worker's motivation and attention to the job and I think you would have a good argument. Whatever its purpose, training is most effective when designed in relation to the goals of the organizational systems.

How training needs arise

There are a number of things that might "trigger" the need for training.

The three categories of triggers are potential triggers, internal indicators and external influences. If any of these are likely to occur in the future, one or more employees may need training.

1. Potential Triggers: Certain occurrences may trigger the need for training in your workplace.

New hires, Promotions or job transfers, New work procedures, New working relationships between workers and managers, Change of training curriculum, Increased or revised workload 2. Internal Indicators: If, in your analysis of the management system, you discover the following trends, safety training may be required: Increase in concerns, Increase in internal rejection, incidents, accidents, illness, Increase in noncompliance behaviors instances, Increase in staff turnover, Poor safety/quality evaluation ratings 3. External Influences: As I'm sure you are aware, employers do not operate in a vacuum. From time to time, voluntary standards, customer and other government agencies promulgate rules and guidelines that affect the way work is conducted.

Here are more examples of external factors that require training: New legislation, Changes to legislation, Competitor activity, Change is standard requirements and enhances customer expectations etc

Determining what training is needed

If the problem is one that can be solved, in whole or in part, by training then the next step is to determine what training is needed. For this, it is necessary to identify what the employee is expected to do and in what ways, if any, the employee’s performance is deficient.

When designing a new training program, or preparing to instruct an employee in an unfamiliar procedure or system, a

job analysis. The content of the specific section of standards applicable to a business can also provide direction in developing training content.

If learning needs can be met by revising an existing training program rather than developing a new one, or if employees already have some knowledge of the process or system to be used, appropriate training content can be developed through such means as: 1. Requesting employees to provide, in writing and in their own words, descriptions of their jobs. These should include the tasks performed and the tools, materials and equipment used.

2. Observing employees at the worksite as they perform tasks, asking about the work, and recording their answers.

3. Examining similar training programs offered by other apex bodies companies in the same industry.

Employees can provide valuable information on the training they need.

Week areas can be identified through the employees’ responses to such questions as whether anything about their jobs involves concern.

What about supervisor and manager safety training?

Some organizations consider the quality, safety, health and environmental function as primarily a particular department or staff responsibility.

They fail to understand this as a part of overall operations (production or service), and even worse, they believe education and training need not be given to line managers: A big mistake.

Consequently, some employers neglect to adequately educate managers about general concepts and how to apply them in the workplace. Managers who understand both the way and the extent to which effective system impacts on the overall effectiveness of the business itself are far more likely to ensure that the necessary management programs are designed and perform well.

First-line supervisors have an especially critical role in implementation because of their immediate responsibility for workers and for the work being performed. Effective training of supervisors will address their management responsibilities as well as information on hazards, hazard prevention, and response to different situations.

Narrow the focus with goals and objectives

Once the kind of training that is needed has been determined, it is equally important to determine what kind of training is not needed. Employees should be made aware of all the steps involved in a task or procedure, but the training should focus only with those steps on which improved performance

is needed. This avoids unnecessary training and tailors the training to meet the needs of the employees.

Determining what the learner needs to know and do should be developed before the training session. Writing goals and objectives will help make sure your training is appropriate and useful to the learner. Effective goals and objectives help ensure training stays on track so that learners gain the specific knowledge and skills required.

We should define goals and objectives.

Goals and Objectives: What's the difference?

One of the most important, yet for some, the most difficult activities in the training process is writing clear-cut, competency-based learning objectives that describe what the learner will be able to do at the end of the training session. Some trainers believe goals and objectives are basically the same thing; not so. Let's take a look.

What is a goal?

A goal is nothing more than a wish.

We've all stated goals like, "I wish I could lose some weight," from time to time. Goals are broad in the sense that they state general intentions. They are not specific enough to be measured.

Objectives, on the other hand, are narrow and are set for certain tasks in particular.

Goals are appropriate for general instruction because this type of training does not require measurement of observable, measurable outcomes.

Goals are normally unnecessary when developing specific technical safety training because they are too general in nature and therefore, insufficient.

Technical safety training that teaches specific procedures requires written objectives to make sure employees are proficient.

There are two basic types of goals: A training goal is a general statement about what the trainer wants to do. It states how the trainer will achieve the intended outcome of training. A learning goal, on the other hand, is a general statement about what the trainer wants each student to know and/or do.

It summarizes what the learner, not the trainer, will know or be able to do.

What's an objective?

Training requires evaluation of student knowledge and skills at the end of training while in the learning environment. An operational objective is similar, yet much more specific, than a goal. Operational objectives describe time limits, performers, test conditions, behaviors, and performance standards.

There are two basic types of objectives: A training objective is a specific statement describing what the trainer is going to do during or immediately Contined on page no 11

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Food Technology | September 2017 Contined from page no 10

after training. A learning objective is a specific statement describing what the learners will know and/or be able to do after training. It describes results, rather than the means of achieving those results.

Ex- (1) At the end of the training session, (2) without help, (3) each student (4) will list (5) in proper order, all steps of the hazard analysis procedure.

1. The objective states a time limit.

Example: "At the end of the training session" 2. The objective specifies the conditions of performance.

Example: "without help" The condition identifies any prerequisite information or experience necessary for the training event.

It specifies what tools, working aids, assistance, supervision, and physical environment is given to the learner to perform. It describes the assistance or supervision (if any) the learner will receive to perform.

3. The objective identifies the performer(s). Example: "each student" 4. The objective contains one or more action verbs. Example: "will list" 5. The objective specifies an acceptable standard of performance. Example: "in proper order, all steps of the hazard analysis proacedure.”

Here's a sequence to help you remember to include all five criteria in a learning objective:

Time limit » Performer » Condition » Action » Standard

Once the objectives for the training are precisely stated, then learning activities can be identified and described.

Remember, each standard uses the terms "demonstrate", the intent is that employees must be able to prove they can do something by actually doing it in the learning environment.

This means you'll need to include a "hands-on" learning activity to show employees’ how to do things. It also means you'll need to give them a chance to practice the procedure or task they're learning. Makes sense, doesn't it?

Training Presentation Strategies

You now know basically what subjects to employees, but which presentation strategy is going to work best for you?

Let's take a look at several alternatives: Formal classroom training: In many cases, formal training in-house or from an external source can get learners trained quickly when needed.

Classroom training is best if the class is composed of students from different departments or facilities.

On-the-job training (OJT): OJT Considered the best overall training strategy since most technical training requires that employees demonstrate (prove) adequate knowledge and skill to perform procedures and practices.

Remember, employees must be trained before exposed! Conducting a simulated procedure or task in the

Cocktail culture gives ginger ale new lease of life, while other carbonated segments fizzle out - Research in Focus

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very year since 2008, retail volumes of ginger ale have grown faster globally than CSDs overall. This trend is set to continue and, in the years between now and 2021, ginger ale will grow faster than every other sector of carbonates, with the exception of seltzers.

On one level, this is quite strange. Seltzers are sugar-free and more similar to carbonated waters than they are to cola or lemon/lime, but ginger ales are not. While not as sugary as other CSD segments, a 12oz can of Canada Dry still contains 35 grams of sugar. How is a fullsugar CSD segment able to do

well at a time when consumers are increasingly rejecting sugary carbonates in favour of healthier alternatives?

Ginger ale usage turns Dark 'N' Stormy

The short answer is cocktails.

Ginger ale-based cocktails have become increasingly trendy in a variety of markets. In Spain, the world's fastest-growing market for ginger ale, the Gin & Ginger is taking share from the Gin & Tonic.

Americans are doing something similar with cocktails like the Dark 'N' Stormy, while Peruvians are mixing ginger ale with the local spirit pisco to make a Contined on page no 14

learning environment is really the only way you can certify adequate knowledge and skills to perform

reinforcing way, learning may be less effective. Consider the following basic sequencing strategies:

certain tasks without exposure the employee to actual conditions

1.

2.

3.

4.

Mini training sessions: This method is perhaps the best method to keep employees up on the latest changes to standards and changes in company policy, procedures, and rules. Mini training sessions, tail-gate meetings, and meetings can be as short as five minutes or up to 30 minutes.

Computer based training (CBT): This is growing in popularity because employees can fit short training sessions on the computer into their busy schedules at work or at home.

Three important training requirements No matter the training strategy used, it's important to make sure employees get practice before they are actually asked to work in the environment.

Three of the most important are: Demonstration, Retraining and Certification.

Sequencing- Don’t put the cart before the horse Sequencing training content and material is almost as important as the content itself. And, it can defeat the purpose of a training program if it is not carefully thought out. Trainers should be concerned about the logical sequencing of training, because if the lesson does not unfold in a building,

General to the specific Simple to Complex Theory to Practical application Known to unknown concepts, ideas or processes 5. Step by step It's not only your responsibility to help protect products, employees, it's also your obligation to help protect the employer. One of the best ways to do that is to ensure strong training documentation. It's not just a good idea for the employer to keep complete and accurate records of all training, it's required by all standards, customers and authorities as well in some specific cases. Records can provide evidence of the employer’s good faith effort to comply with standards. Strong documentation can also help the employer defend against claims of negligence or any complaint.

Documentation can also supply an answer to one of the first questions a concerned person-authority, customer representative or an auditor will ask: “Was the involved employee or team adequately trained to do the job?”.

Next Edition we will discuss on the Training Delivery concepts.

Keep reading, Bye Manan Bajaj, Director Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbain

12

September 2017 |Food Technology

Usage and Efficiency of Wrapping Machines for Meat Packaging

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he meat packaging market has become a large and complex market composed of many sectors within the market. The primary concern for a meat packaging company is the ability to deliver a fresh product to customers.

This is often achieved in a variety of ways depending on the type of meat that is being packaged (www.fao.org).

The most important factors in meat packaging are the types of meat being packaged for commercial purposes.

Many sectors within the meat packaging industry use certain types of packaging techniques to best preserve the type of meat being packaged. The important function of packaging is to surround or wrap meat products with suitable protective material. Packaging materials used in the old days were simple natural materials, e.g. leaves, but nowadays exclusively manufactured materials such as paper or synthetic films are used.

Purpose of Packaging

The protection of meat and meat products is the basic purpose of packaging. It is also required to save products from undesirable impacts on quality including microbiological and physio-chemical alterations. Packaging protects food stuffs during processing, storage and distribution from the following components: • • • • • •

Contamination of product by dirt (by contact with surfaces and hands) Contamination of product by micro-organisms (bacteria, moulds, yeasts) Contamination of product by parasites (mainly insects) Contamination of product by toxic substances (chemicals) Influences affecting colour, smell and taste (off-odour, light, oxygen) Loss or uptake of moisture (evaporation or water absorption)

Adequate packaging can prevent the above listed secondary contamination of meat and meat products. But, the further growth of microorganisms, which are already present in meat and meat products, cannot be interrupted through packaging only.

To check the contamination or reduce microbial growth, packaging has to be combined with other treatments, such as refrigeration, which will slow down or stop the further growth of microorganisms, or with heating/ sterilisation, which will reduce or completely eliminate contaminating microorganisms.

Different kinds of packaging procedure results in an inner package, where the packaging material is in direct contact with the product. In another, it is combined with an outer package often a cardboard box, or other materials.

There are various synthetic packaging films available for the inner packaging, e.g. transparent or opaque, flexible or semi-rigid, gas proof or permeable to certain gases. These materials are selected to serve specific purposes, such as protection from unwanted impacts or attractive presentation.

Packaging Materials

A range of synthetic materials suitable for meat packaging are available mainly in the form of plastic films or foils.

Packaging films possess the following: • • • • • • • • • • •

Flexibility enough to fold Mechanical strength Light weight Odourless Hygienic (clean and toxicologically harmless) Easy recycled Resistance to hot and cold temperatures Resistance to oil and fats Good barrier properties against gases Sealing capability Low-cost

Challenges: Quality of Packaging – Guard Against Gases

There is a need of good barrier properties against oxygen and evaporation as they are the most important features in order to ensure: a) Exclusion of oxygen As we know, the air contains about twenty percent of oxygen. Oxygen during prolonged storage periods negatively affects unpackaged meat and meat products. It changes the red meat colour to grey or green and causes oxidation and rancidity of fats resulting in an undesirable flavour. The oxygen permeability of films used for the packaging of meat products varies.

The lower the oxygen permeability the more efficient will be the protection of product quality. The best protection will be achieved using oxygen-proof packaging films together with vacuum packaging of the product. This ensures that practically no oxygen remains in the package and no oxygen will penetrate from the air into the packaged product. b) Prevention of evaporation of product moisture The fresh meat or fresh sausages, cooked ham, etc. have relatively high moisture content and will suffer considerable weight and quality losses by evaporation and drying during storage if such products remain unpacked. The packaging material must therefore be sufficiently water-vapourproof. c) Barrier against Light If the meat and meat products remain exposed to daylight and artificial light

for prolonged hour, it may accelerates unattractive colour changes, oxidation and rancidity as the light provides the energy for these processes. Transparent packaging films normally used for meat products have been found to be very attractive product presentation as the packaged product is visible. However, such films provide no protection against light impact. Normally, the products in transparent packaging films are sufficiently protected when stored in the dark or moderate light conditions. To avoid this, coloured or opaque films should be used for light sensitive products or products which may get exposed to strong light. Films laminated with aluminium foil are also very effective. d) Sealing capability Some packaging materials are having good thermoplastic properties. They are heat sealable. It means that two of these films are put closely in contact to each other under slight pressure so that with simultaneous high temperature application, it will melt or seal together along the heated area, resulting in hermetically closed plastic pouches or bags.

Types of Packaging Films

Most of the films used for meat packaging is derived from synthetic ‘plastic’ materials. In earlier days, cellulose, which is not a synthetic but a natural material derived from wood, was formerly widely used in the form of transparent films. It is now no longer of great importance in meat packaging although still used for some specific purposes. Cellulose is still being used for the manufacturing of certain kinds of artificial sausage casings. For various purposes in the meat industry packaging films can be divided into (www.uspackagingandwrapping.com): • •

• Single-layer film and • Multi-layered films

Single-layer Films

A single-layer film is used for wrapping of meat pieces, processed meat products, bone-in or boneless meat cuts or even entire carcasses. These single layered films are self-adhesive and they get cling together in the overlapping areas.

Hence, they provide good protection from external contamination and from evaporation. It has no protection from oxygen as they are not hermetically closed or sealed packages. For example, foils with good self-adhesive properties are with PE, PA, PVC and PP. Other utilisation for single-layer films is in freezer storage. Single layered films are stretched tightly around the meat surface before freezing for meat blocks, meat cuts or smaller portions of meat or meat products.

Multi-layered Films

All types of films used for meat packaging are designed to form a

strong oxygen and water-vapour barriers. In order to fully achieve these requirements, films with good barrier properties for oxygen and water vapour respectively are combined.

The other type is vacuum bag, used for vacuum packaging machines, which are composed of two or more sheets of multi-layer films. The air is excluded from the package by drawing the vacuum and sealing of such bags. In this way, the damaging effects of oxygen such as rancidity or discoloration of the packed products is significantly slowed down or do not develop at all.

However, exposure to strong light may cause discoloration even when it is under vacuum.

In some case, heat treatment or cooking for some meat products can be carried out in the package after vacuumpacking. The temperatures of 60°80°C or even higher up to sterilisation temperatures (above +100°C) can be employed for hams, sausages, etc. A pasteurisation or sterilisation effect of the uncooked packaged products is achieved and re-contamination is avoided as long as the package is not opened.

Skin packaging is another type of packaging method used commonly in larger meat industries. In this method, the products are placed in the packaging machine, usually on a rigid film, which serves as the bottom layer of the final package. Another flexible top film layer, which is heated for increased flexibility, drapes itself from above around the product, resembling a tight ‘skin’ on the product surface avoids wrinkles and purges.

The technology which is very useful is ‘Modified Atmosphere Packaging’ (MAP) of meat and meat products. The packaging materials used here, are gasproof multi-layer films composed of PE, PA and barrier layers. Rigid films are used to mould cup or box shaped containers which are filled in container.

A flexible lid foil is then sealed upon the box. MAP packaging can also be done for ordinary plastic bags/pouches.

MAP packages are firstly subjected to a vacuum. A mixture of gases is the introduced into the air-free space before sealing. The gas mixture usually contains nitrogen (N2) and carbon dioxide (CO2). N2, which is also the major constituent of atmospheric air, is inert, i.e. it does not react with meat product components such as fat or myoglobin. Its function is to replace the atmospheric oxygen (O2) and thus prevents O2 induced negative impacts.

The other component of the gas mix, CO2, has a protective function, as it inhibits to some extend the growth of bacteria and moulds n

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Food Technology | September 2017

PepsiCo Joins The Recycling Partnership

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ational nonprofit The Recycling Partnership is pleased to announce its newest funding partner, the global food and beverage leader, PepsiCo. The organizations have agreed to collaborate on an ambitious cross-sector approach to increasing recycling rates across America.

PepsiCo’s collaboration with The Recycling Partnership will address the continued shortfall in U.S. recycling rates. Currently, still less than half of recyclables in U.S. homes are getting captured; just 22 million tons out of an available 46 million tons every year. The Recycling Partnership has already directly assisted more than 400 local communities, improving curbside recycling for 17 million households. This work has resulted in the recovery of 115 million pounds of material, and savings of 382 million gallons of water and 164,000 metric tons of greenhouse gases. Each new funder expands The Partnership’s reach to improve recycling through local and national work.

PepsiCo has already made significant efforts to cut packaging waste from its snack and beverage products. In 2015 alone, it removed approximately 100 million pounds of packaging and used 139 million pounds of recycled PET. Last year, PepsiCo announced new goals to strive to design 100% of its packaging to be recoverable or recyclable by 2025 and to partner to increase packaging recovery and recycling rates.

“To meet our ambitious new goals on packaging waste and recovery, we need to find solutions that work at scale,” said Roberta Barbieri, Vice President, Global Water and Environmental

Solutions at PepsiCo. “This starts with the design of our packaging, and PepsiCo is investing to ensure the materials we use are recoverable or recyclable. Beyond design, it is vital that we boost recycling rates in the United States, which remain too low. PepsiCo’s work with The Recycling Partnership will enable well-informed, collective investment in local recycling infrastructure and education, and drive real environmental benefits in our communities.”

The tie-up with The Recycling Partnership is the latest in a series of collaborations that PepsiCo is undertaking to tackle packaging waste.

“Leading companies understand that the packaging, product and service they deliver must be in alignment with their missions and goals,” said Keefe Harrison, CEO for The Recycling Partnership. “Investing in recycling directly addresses climate change, delivering measurable reductions in greenhouse gases and water use.

Moreover, those investments help communities thrive. Progress is built on commitment across the system, and we are pleased to welcome PepsiCo as a partner.”

The Recycling Partnership (recyclingpartnership. org) is a national nonprofit transforming recycling in towns all across America. At The Recycling Partnership, we believe that recycling is fundamental to a healthy environment and economy. Every day, we work hand-in-hand with communities and companies, continuously innovating to improve recycling systems.

Because when we do, jobs are created, our environment is protected, and communities thrive.n

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 timescarcity, 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/ready-to-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

Breakfast Cereal: An Excellent First Meal of the Day

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e usually start the day with a bowl of cornflakes or breakfast cereal. Breakfast is an important meal for us because it helps power us for the rest of the day. It gives us energy, as well as essential nutrients such as calcium, iron, protein and fiber. Early in the morning, as we set out for the rest of the day, the body will need these vital and important nutrients to help us maintain optimum glucose levels and keep our metabolism in check.

Having a good and healthy breakfast helps us set a rhythm for the day along with setting the tone for weight maintenance and better concentration at work. When it comes to breakfast, cornflakes has been a popular choice amongst many families. A lot of us enjoy cornflakes with milk, which definitely makes for a healthy breakfast choice. Plain cornflakes is refined corn flour, usually eaten with milk, yogurt, fruit or nuts. Breakfast cereal will often be fortified with vitamins or minerals, to make it more nutritious. There are many kinds of breakfast cereal in the market, such as brands like Kelloggs and Quaker Oats.

Breakfast cereals not only make for a healthy meal but are also beneficial for weight loss. If you have some extra fat, then eating a bowl of breakfast cereal in the morning should definitely be of great help. There are so many ways of having your breakfast cereal. In fact, breakfast cereal can consist of corn, malt, fructose, corn syrup and sugar. These corn syrups contain high glycaemic index carbohydrate, which raises our blood sugar levels and gives us much-needed carbs that are broken down by the body.

Corn-flakes which were discovered accidentally by Will Kellogg in the year 1983 with old wheat have grown into quite a phenomenon as far as breakfast meals go. He and his brother made dough out of the stale wheat and the outcome was broken flakes of wheat. The cornflakes were really liked by those who had them and so, the brothers continued working on the flakes till they were ready and perfect. Now, cornflakes are enjoyed by the rest of the world, and there are millions of boxes sold today in about many countries.n

Trade Enquires Solicited.

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September 2017 |Food Technology

Colouring Foods Put Confectioners Ahead of their Competitors Natural fruit and vegetable concentrates increase brand preference

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olouring Foods have become an indispensable ingredient for the confectionery industry. In Europe alone, about one in four colored confectionery launches already contain the natural solution. The reason is simple: it perfectly meets the growing consumer demand for products that are free from additives.

The innovator of Colouring Foods, the

range, brilliance and stability. They even offer best possible price stability and year-round availability. Through the development of special series like oil-dispersible Colouring Foods or its most recent innovation – Micronized Powders – the company offers solutions for all kinds of applications, from extruded sweets to hard and soft panned candy, pressed tablets and chocolate compounds.

GNT Group, is a leading provider in the field of true natural color solutions with its EXBERRY® range – the broadest and most diverse on the market.

The family-owned company recently demonstrated why Colouring Foods – made exclusively from fruit, vegetables and edible plants – make additive colorants obsolete: they are not only completely comparable to natural and artificial colorants in terms of color

“For consumers all over the word, natural ingredients are no longer nice to have but a must-have when selecting their food. This is not only true for categories already associated with health and nutrition. It especially applies to snacks and nibbles, including confectionery”, says Petra Thiele, Managing Director of GNT Europa.

“With our Colouring Foods, we offer manufacturers more than a replacement

FSPCA Courses for Preventive Control for Human Food

M

r. Manan Bajaj of TRESBON CONSULTING, being one of the Lead Instructors of FSPCA Preventive Controls for Human Food conducted two sessions as of now- Nadiad, Gujarat and Mumbai, Maharashtra and have 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 both the course and the Next session is planned in Mumbai from Nov 23rd – 25th, 2017. n

of additive colorants. They can be the decisive factor in a purchase decision.”

In fact, global consumer research has shown that stating the use of Colouring Foods on the packaging of confectionery can increase brand preference by up to 32%.

At ProSweets in Cologne, Germany, visitors had the opportunity to experience the influence of Colouring Foods first hand. The booth offered a virtual tour through a supermarket, challenging visitors with tasks related to confectionery products. It invited them to get to the bottom of the purchase decision process and the importance of food color in this regard. Representatives of the company answered questions on the production and application of Colouring Foods and supported manufacturers in making use of their potential.

Contined from page no 11

cocktail known as the Chilcano.

In the Middle East, meanwhile, ginger ale is outperforming colas in Israel and the United Arab Emirates, countries that, not coincidentally, have cocktail consumption well higher than all their neighbours.

actual ginger, many craft brands do. Therefore, there is a level of functional benefit to craft ginger ale that most other carbonates do not have.

Consumption occasions involving cocktails tend to be indulgent occasions when people are less concerned about the nutritional content of what they are drinking.

Therefore, being so closely bound with cocktails has helped ginger ale shield itself from some of the larger anti-sugar trends plaguing the broader CSD category. A consumer who has switched from soda to bottled water for an everyday beverage is not likely to make the same switch for an alcoholic beverage when out with friends on the weekend. There is still a space for carbonates, even among health-conscious consumers.

None of this is to overstate the potential of ginger ale to mitigate the larger woes of the carbonates category. Even with strong growth forecast, ginger ale will be responsible for only about 1% of global CSDs volumes in 2021. Nearly all sales will come from North America, despite fast growth in places like Peru.

Health

Ginger ale also has some healthrelated advantages over its fellow CSDs. While it remains unhealthy compared to bottled water or unsweetened tea, all the leading brands have less sugar than leading brands of carbonates like Coke or Mountain Dew. That means while it is not a guilt-free drink, it does represent a healthier alternative when compared to most other CSDs. Ginger itself is also an increasingly trendy health ingredient, valued for its ability to aid digestion hence another popular usage; to calm upset stomachs. While mass brands do not usually contain

Ginger ale cannot save CSDs on its own

Ginger ale is also not entirely immune from some of the wider anti-CSD backlash. In particular, it remains vulnerable to sugar taxation. The risk here is twofold: first, the normal fall in demand that accompanies a price increase, but second, the possibility that being lumped together with other carbonates when being taxed will hurt ginger ale's ability to distinguish itself as a healthier alternative to colas and lemon/ lime drinks.

Instead, the lesson of ginger ale is a reminder that it is not all doom and gloom when it comes to traditional CSDs. Consumers still enjoy drinking carbonates; they are just re-defining the occasions on which they are consumed.

The beverage landscape is changing. For CSDs to survive, the category will need to figure out its new place in that landscape.n

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Food Technology | September 2017

43% of dairy drinks launched in India in 2016 were flavoured milks

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n recent years, India’s packaged flavoured milk segment has been enjoying an increased level of interest, a significant amount of product innovation in the country.

New research from global market intelligence agency Mintel reveals that flavoured milk products accounted for 43% of dairy drink* introductions in India in 2016, up from just 20% in 2012, according to Mintel Global New Products Database (GNPD). In fact, these products are still causing a stir, with flavoured milk accounting for 39% of India’s dairy drink launches during the first half of 2017**.

While the number of product launches in India is growing, so too are sales of flavoured milk. Mintel research shows that retail volume sales for flavoured milk in India reached 72 million litres in 2015, up 31% from 55 million litres in 2012. Meanwhile, flavoured milk retail value sales grew by 40% in the same time period, reaching Rs 800 crore in 2015, up from Rs 570 crore in 2012.

Ranjana Sundaresan, Global Food and Drink Analyst at Mintel, said:

“Flavoured milk has gained ground in India over the past few years, and most dairy players in the country feature some form of the flavoured beverage in their product mix. On top of that, there has even been innovation from companies that are not typically associated with the dairy space.

Much of the category’s retail growth in India can be attributed to the fact that urban Indian consumers are opening up to value-added dairy, particularly for its convenience and health benefits. The popularity of packaged flavoured milk in India is also due to consumers’ preference for assurance of safety.”

Indeed, Mintel research finds that 64% of pre-packaged readyto-drink (RTD) dairy drink consumers*** in India agree

that RTD dairy drinks are healthy and 48% say that dairy drinks provide them with energy. Over half (54%) of these consumers see them as convenient choices, while close to half (46%) agree this beverage type is hygienic.

“Given the growing health concerns in India today, urban consumers are swapping less healthy beverage options like carbonated soft drinks, and even juices, for flavoured milk. Our research also indicates that parents of households with adolescents are an opportunity for flavoured milk manufacturers, as they are far more likely to recognise the health benefits and nutrients that come with pre-packaged ready-to-drink dairy beverages.

There is potential for innovation on flavours, formats and formulations that are in sync with what will appeal to children, while fulfilling nutritional requirements—an important feature for parents.”

Ranjana continues.

Indeed, findings from Mintel show that seven in 10 (71%) Indian parents with children aged 13-17 find pre-packaged RTD dairy drinks healthy, while one in three (32%) think they are a good treat option.

Looking to the future, breakfast will grow as an occasion that dairy companies and manufacturers can tap into for opportunities.

Mintel research has found that over one in four (28%) consumers of pre-packaged RTD dairy drinks consume dairy drinks for breakfast.

“Our research suggests that the breakfast occasion presents an opportunity for companies in the dairy industry, but currently very few launches highlight this positioning.

In today’s fast-paced world, consumers don’t have the time for a sit-down breakfast, and are on the lookout for convenient food and drink options that keep them full and nourished while on the move.

This opens up quite a few avenues for value-added, fortified, on-thego dairy innovations that achieve satiety while providing consumers with their breakfast nutritional needs.” Ranjana concludesn

Polyunsaturated Fats – An Ingredient of Choice What are polyunsaturated fats?

Chemically speaking, polyunsaturated fats are lipids in which the hydrocarbon chain contains two or more carbon-carbon double bonds. This essentially means that the double bonds are unsaturated and have the capacity to accommodate more hydrogen atoms, thereby gradually becoming saturated.

When there are no more double bonds left in the hydrocarbon chain, the fat is said to be fully saturated. Importantly, oils that contain polyunsaturated fats are generally liquid at room temperature. However, at lower temperatures they start to solidify.

Polyunsaturated fats are commonly referred to as polyunsaturated fatty acids (PUFA).

In this article, we will use these terms interchangeably.

What are the sources of polyunsaturated fats?

There are many foods that are rich in PUFA. These are usually plant-based oils although other foods also contain them. The rich sources of PUFA are mentioned below: • Soybean oil • Corn oil • Sunflower oil

• • • • • •

Safflower Cottonseed Rapeseed Olive oil Nuts and seeds Fatty fish such as salmon, herring, mackerel, trout, and albacore tuna

What are the daily requirements of polyunsaturated fats?

As per the Indian Council of Medical Research (ICMR) guidelines, the following polyunsaturated fats constitute the total PUFA pool: • Linoleic acid (LA) • Alpha-linolenic acid (ALA) • Arachidonic acid (AA) • Eicosapentaenoic acid (EPA) • Docosapentaenoic acid (DPA) • Docosahexaenoic (DHA)n

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A

September 2017 |Food Technology

Acacia Gum – A Multifunctional Food Product

cacia gum has been used since 2650 BC, at the time of ancient Egypt, when it was used in the manufacture of bandages for mummies. Acacia gum is commonly known in the industry under various names: GumAcacia, Gum Arabic, Acacia Fiber, E414. This natural product is multi-functional.It can be used in the food industry, in the pharmaceutical and cosmetic industries as well as for technical needs.

Acacia gumIt is natural, healthy and without any negative impact for our Health. Acacia gum has been used for many centuries. Egyptians were already using it in the 17th century B.C. Gum acacia had its own hieroglyph,translated as “Kani”, which gave the word “Koum” and finally “Gum”. We started to call it “Gum acacia” from the time Arabia exported it. Acacia gum was finally brought to Europe in the MiddleAges by Italian merchants.

Alland & Robert, a family business based in Normandy, founded 133 years ago, is today an international leader in Acacia gum, an all-natural additive or ingredient mainly used in the food industry. In 1884,the chemist Francisque Alland and his partner, Alfred Robert, created a company to market acacia, which was primarily used in the textile industry at the time. Five generations and many developments later, Alland & Robert registers a 40.6 million Euro turnover (2016), employs 70 people and contributes to the livelihood of several million people living in Sahelian Africa where acacia-producing countries lie.

Over the years, Alland & Robert has developed a unique network of reliable and skilled suppliers through the “Gumbelt”, the region of Acacia gum, which extends from Senegal to Eritrea, giving the company faultless traceability of its production. Frédéric Alland, CEO of the company, travels several times per year to these countries where the farmers are and he has close links with local communities, in order to guarantee sustainability and quality of the supply of raw materials and to ensure an ethical and clean production process.

Indeed, the aim of Alland & Robert in Africa is to develop a sustainable partnership with the suppliers and to ensure that its social and safety practices, but also its ethic and the environmental compliance, are applied in the same way as they are in France.

The company implemented an ethical charter to ensure this. It was updated in 2015 and must be signed by the African suppliers every 5 years.

Alland & Robert has built 3 spray drying towers in France, respectively in 2002, 2007 and the latest in 2013. This highly technical equipment provides production of instant soluble and spray dried grades of gum acacia. Located in two different plants, Alland & Robert manufacture more than 13 000 tons of Acacia gum annually.

Acacia gum is a solidified exudate that is extracted directly from Acacia trees. It flows naturaly after an incision is made in a tree’s trunk or branches.

Use of Additives in Food and why Acacia Gum is Safe

Acacia gum is classified as a multifunctional food additive (E414). It is used as a glazing agent for sweets and pharmaceutical products, an emulsifier (in oils and lotions),a stabiliser (in drinks including wine, mascara, eye liner and other products), a carrier (flavourings) and as dietary fibre (diet products).

According to current research, the number of possible applications is set to rise. For example, Acacia gum could be used as a texturing agent, providing an alternative to the animal-based ingredient used in certain products.

Tiny amounts of Acacia gum are found in a multitude of day-to-day products. Its many functions ensure it has a wide array of uses and Alland & Robert continues to innovate with Acacia gum to meet its customers’ demands. Guaranteed to be 100 percent plant based, GMO-free, pesticide-free, odourless, colourless, very low-calorie and gluten-free, Acacia gum has a bright future ahead of it! Neither the American FDA nor the Joint JEFCA (FAO/WHO Expert Committee on Food Additives) has set a maximum daily intake (ADI – Acceptable Daily Intake).

General Characteristics of Food Additives

Additives are added to food products in order to improve their shelf life, colour, taste or appearance. Additives may be natural or chemical in origin, such as modified starches. Under conventional labelling rules, additives are indicated with an E-number. The number that appears immediately after describes what the food additive does:

• • • • • • •

Indicates a dye Indicates a preservative Indicates an antioxidant Indicates a thickener or stabiliser Indicates a pH regulator or anticaking agent Indicates a flavour enhancer Indicates a wax, packaging gas or sweetener.

Over the years, Alland & Robert has developed a unique network of reliable and skilled suppliers

E414: Acacia gum, a Natural, Multipurpose Additive

While the term ‘additive’ on its own can arouse fears, it is nevertheless important to distinguish between products based on their source and their impact on health.

In fact, some additives are completely natural, absolutely safe for the body and eco-friendly. Such is the case for Acacia gum, a completely safe additive that has many functional properties.

Benefits of Acacia Gum in Agri Food Applications

An unmodified natural plant fibre, Acacia Gum is a solidified exudate that is extracted directly from Acacia trees.

It flows naturally after an incision is made in a tree’s trunk or branches. In addition to being a fully natural product, its harvest is also 100 percent natural. A rarity in the agrifood business, acacia gum can only be harvested from wild trees, the majority of which are found in Africa, in the southern Sahel.

Alland & Robert strongly believes in the naturalness of the product and helps preserve its qualities by conducting strict audits of its suppliers throughout the whole production process and ensuring harvesters have good working conditions. This same level of control also applies in the company’s plants that process the Acacia Gum, which remains natural until it is sold because its composition is not altered at any time. No additives are introduced from harvest to sale.

Régis Peltier, agroforestry expert in the Centre for International Cooperation in Agronomic Research for Development (CIRAD), notes that “gum farming generates a cash income for farmers that can sometimes represent up to half of their monthly incomes. It allows them to pay their children’s school fees, buy drugs or different supplies for example.” He adds that this additional income is vitally important for these sub-Saharan populations, with many of them just about surviving.

The aim of Alland & Robert in Africa is to develop a sustainable partnership with the suppliers. A tree nursery ensures the future.

According to Nora Berrahmouni, forest expert at the FAO:

“Acacia is a tree that offers many advantages. It nourishes the soil by capturing basic nitrogen which restores fertility it offers shelter and shade to farmlands; it produces the gum Arabic which has an international market, making this tree profitable for the economy. It also supplies fodder for stock and food for local collectivities.”

The tree therefore acts as a barrier to desertification while nourishing soils, making it more fertile. As a result, Acacia Gum farming is doubly beneficial because it generates both an income for the farmer and productivity growth for other crops.

Acacias are used to reforest deserts and play a role in preserving biodiversity, in addition to being a major socioeconomic boon to local populations.

Finally, Acacia trees feed the soil and restore its fertility, lend shade to crops, provide fodder for livestock and help feed local communities.

Acacia gum has the characteristics of a polysaccharide with very particular properties: this molecule is notably used to emulsify and stabilise essential oils. For the team working under Professor Sanchez at the IATE (Agropolymer Engineering and Emerging Technologies) laboratory at Montpellier SUPAGRO, “It also has the characteristics of a fibre, which gives it valuable nutritional properties.”

Thus acacia gum is a multifunctional additive that can be used as a coating for confectionery or pharmaceuticals, an emulsifier (oils, lotions), a stabilizing agent (drinks like wine, as well as mascara and eyeliner), a medium (aromas) or a fibre (dietetic products). Acacia gum is found in small doses in a large number of everyday products, including wines, candies, cosmetics, soft drinks, flavourings, paint and pharmaceuticals. It can also be employed as a texturising alternative to the animal-based ingredients used in some products.n

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Food Technology | September 2017

Breaking the Code: How improving the coding process can optimize baked goods manufacturing productivity

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onsumers, business partners and the regulatory authorities demand ever more accurate on-pack coding and information.

Improved legibility, more variable data, better chosen print locations, faster production lines and more problematic packaging formats are all putting coding under the microscope.

Coding errors affect product quality and drive unacceptable costs throughout the enterprise due to scrap, rework, regulatory fines, damage to the brand reputation and more. In order to effectively “repair” the coding process, we must first identify the root cause. According to a Videojet survey, up to 70 percent of coding errors are caused by operator error, with approximately half of these caused by mistakes in code entry and job selection. In addition, it was discovered that coding errors are not the deviation, but the norm. Nearly half of manufacturers participating in the survey revealed that coding errors occur at least weekly, while 25 percent of respondents reported them as a daily occurrence. The unfortunate fact is that coding errors have become commonplace, but they do not have to be.n

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Setting up of Spice Park in Telangana

entral Government has received proposal from the State Government of Telangana for establishing a Spice Park at Nizamabad for turmeric.

It has been intimated to the State Government that the Spices Board would extend all technical support if land and funds for establishing the Spice park is provided by the State.

Central Government has also approved the setting up of a Spice Development Agency (SDA) for Telangana having headquarters at Warangal for cocoordinating with the State / Central Agencies implementing programmes

for research, production, marketing, quality improvement and export of spices, including chilli and turmeric.

Government implements several programmes for providing assistance to spice farmers, including Chilli and Turmeric farmers, which, on one hand aim at increasing production and ensuring remunerative prices to farmers through pre and post-harvest management and support activities, and on the other hand assist the industry through adoption of upgraded technology in spice processing, setting up of quality evaluation labs, quality certification etc for facilitating exports.

Spices Board is implementing the “Export Oriented Production, Export Development & Promotion of Spices” Scheme wherein assistance is provided to spices farmers which, inter alia, includes development of infrastructure for common processing facilities in Spice Parks, adaptation of upgraded technology in spice processing, setting up of quality evaluation labs for sampling and testing of the export consignments for meeting quality specifications of consuming countries, assistance to farmers on post-harvest quality improvement, imparting training to farmers in Good Agricultural Practices etc.

This information was given by the Commerce and Industry Minister Smt. Nirmala Sitharaman in a written reply in Rajya Sabha todayn

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September 2017 |Food Technology

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