JANUARY 2022

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FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 4 / Issue 11 / Mumbai / January 2022 / Pages 52 / INR Rs 50/-

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January 2022 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Editor’s Note

Dear Readers;

Hello! It gives me an immense pleasure sharing the joy and happiness of entering into 5th year of Food and beverage Matrix this month with celebration of completion of 4 years. Believe me it would not have been possible without your support and hard work of our dedicated team. Thanks to one and all.

I hope you all are safe and must be following the central and state government revised guidelines including compliance to social distancing norms as world has started facing the problem due to new variant of Coronavirus.

The food processing industry is one of the largest industries in India and is all set to soar heights in the near future. Even, Government of India also knows the Future is too bright for Indian Food Industries, as, food has also been one of the largest segments in India’s retail sector also.

The food processing sector has been growing at a decent rate annually.

The entire Indian agriculture value chain is set to change drastically and food processing is going to be one of the main industries of the country in the future. It’s not only growing.

A lot of western food and beverage companies are already working on collaborations with Indian companies for their packaged food products.

Companies that manufacture full food processing lines are also eying this part of the world. With growing population and their vas demand, increase in consumer purchasing capability, change of life styles of people are driving forces for the growth of the food and beverage industry in India and very well supported by government policies like ‘Make in India’ and ‘Start-up India’ and efficient supply chain to deliver the products even at village level.

In the process of alignment of food regulations to meet expectations of international buyers and compete the products, recently allergen is added

as concern in Indian food regulation and we have included an article related to Allergen Management in this edition for your reference.

Please valuable

keep

sending

suggestions

us

your

with

your

expectations & feedback to manan@ tresbonconsulting.com . For more articles you may also log on to our website and enjoy reading any time.

Best of Luck!

Thank you Manan Bajaj

CARGILL IS STRENGTHENING ITS PRESENCE IN THE INDIAN MARKET

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argill is to strengthen its presence in the Indian market by expanding its bakery ingredients, food services, and fortified oil categories.

Cargill has identified these three focus areas to grow their business in India as people have become more health conscious and reliant on home-cooked meals as a result of the pandemic.

Piyush Patnaik, managing director of Cargill’s edible oil business in India, said, “Pandemic has changed the way people look at food. Two things

are happening. People want a higher quotient of health and nutrition in their food basket. They might not be able to stay away from fried food, so they want healthy oil. Second, people now want a specific amount of supplements. So, supplementing through our products is one thing that we are looking into.

Also, Patnaik added that despite disruptions due to COVID in the last 24 months, they had witnessed robust performance and reasonable growth.

We have invested in our Indian operations through automating our

plants and through our acquisition in south India. Our total investments in the current calendar year are expected to be around Rs.120 crore.

Cargill considers India a big market, and the company is looking to continuously invest in India. It plans to bring our global portfolio of food ingredients to India. They also have plans to add further refining capacities to our existing plants.

Cargill has recently acquired an edible oil refinery located in Nellore, Andhra Pradesh. Cargill’s US $35 million investment to acquire and upgrade

the facility will significantly expand its edible oil production capacity and footprint in southern India and strengthen its existing supply chain to meet growing customer demand.

The facility is expected to be fully operational by May 2022.

Patnaik said, “We have driven significant growth in our edible oil business in India over the last few years. This acquisition propels our expansion, specifically in southern India, and demonstrates our commitment to India and our customers in the country. “n

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January 2022 | Food And Beverage Matrix

4th Successful step!

Many more to come!

Ritu Mishra, News Journalist A wise mind once said “it’s the journey that matters, not the destination” and rightfully a journey comprises of quite a few milestones and one such milestone we’ve reached today. It’s been 4 years now since we’ve started this brief but fruitful journey.

This journey has been full of various experiences, all of which are worth after seeing satisfaction in the eyes of our readers. Providing you relevant, all recent updates about the most delicious and exponentially growing industry has now become our favorite job Without the support of our excellent team it would never have been this far. Every one of you plays a very important role in the development of our company. It is your enthusiasm, support and dedication that have brought us to this height.

This has again been a tough year but it has made us resilient, self-reliant and opened up new opportunities to grow together and faster. We are determined as ever to provide you up-to-date, high-quality, original & valuable information alongside relevant and insightful reviews.

At last, we can’t thank you enough for choosing us and trusting us with all the information. Your positive feedbacks and appreciations are the major driving factors keeping us motivated all times. Thank you for being our valued reader. We are so grateful and hope we met your expectations.

Thank You!

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January 2022 | Food And Beverage Matrix

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F

January 2022 | Food And Beverage Matrix

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PAR COLOUR FC FOR ALLURA RED LAKE ALLURA RED (FLIM COTING) PAR COLOUR EC AZITHROMYCIN BRILLIANT BLUE\ LAKE BRILLIANT (ENTERIC COTING) CHLOROQUIN PHOS. FCF BLUE O-FLOXACIAN CARMOISINE LAKE CARMOISINE PAR COLOUR PC NORFLOXACIN CHOCOLATE BROWN LAKE ERYTHROSINE (PROTECT COTING) PAR SRA (PRE MIX ISOXSUPRINE HCL HT LAKE TARTRAZINE SUSTAIN RELEASE AND MANY MORE TARTRAZINE LAKE PONCEAU 4R TASTE MASKING

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January 2022 | Food And Beverage Matrix

This magazine has something for everyone Shikha Garg, Director, Magic Colours How has been the Food & Beverage Matrix magazine is serving the readers from last three years?

The tone of the magazine throughout is friendly and inclusive. It’s pretty middlebrow, in that it primarily addresses the needs of todays food industry; reaching consumers and creating awareness.

F&B Matrix Magazine has been very instrumental in moving readers choices.

Over the years what did you liked the most in our magazine?

The magazine focuses on every vertical and classified group of companies and consumers providing an enormous gamut of information and aiming at the more literary end of the spectrum. If you’re serious about conceding information about food and beverage industry and want a thoughtful magazine which will help you achieve your goal - whilst providing fare for some industry thought and some wideranging and interesting articles - this magazine is the ONE.

We have been trying to cover almost all the topics related with food & beverage industry from last four years, we want to know from you as a reader which topics would you like to be added?

Getting my fill of bona fide knowledge comes from F& B Matrix. The mag has opened its doors to the A-Z of the industry to regale the patrons with a good deal of statistics to please their sine qua non. It is surprising that India has not sprouted its share of a collaborative magazine (Food +Beverage) until now. That gap is being filled by FOOD AND BEVERAGE MATRIX MAGAZINE.

Let us know that how do you find Food & Beverage Matrix magazine as a information guide for the people related with food and beverage industry?

F&B Matrix venture is all about the quest to offer the maximal information keeping the readers abreast with the present-day drift. Interestingly, the mag comes with its own excitement and trials and defining factor of India’s newest ventures – is and experimental card which brings the food, bakery and beverage industry together with a twist.

There are other magazine too on food and beverage industry so rate us Food & Beverage Matrix magazine?

This magazine has something for everyone. Armed with information and concoction from various elements of the industry. I conclude it to be a 10/10, being a part and a reader too the payoff is exquisite.

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Food And Beverage Matrix | January 2022

MAGIC COLOURS INDIA was commissioned 7 years back and started by importing the products; today has a production unit centered in Ambala contributing significantly in achieving the objective of bakers through a range of innovative products.

The company is a house to series of products that are being distributed by its robust wholesale and retail channels ranging from Fondant, Air Brush Colours, Supa Whips, Chocolate Colours, Flower Paste, Airbrush Machines; and the recent launch of new shades of Choco Colours and Modelling Paste is indeed sky rocketing.

“

15

SUGAR SHINE INDIA believes in offering something exclusive to the home market, a subject that was unexplored and hence emergence of Sugar Shine India.

A brand that homes all the expectations of bakers and coverts them into products that comprises of an exceptional range of sprinkles, wafer paper, shine glow, shine brush, shinex, red velvet solution and the recent introduction to the line – Faux Spray or as many may refer it as the Velvet Spray.

The coloured wafer papers are the latest in the brand campaign for "Happy Bakers"

”

The company is committed to uphold values that empowers bakers to create something unique and significant... Shikha Garg ~ Director

Q&A: SHIKHA GARG Shikha opens up about her companies, its products and more.

ON THE RECENT LAUNCH “I love newness. Our products are based on the needs of bakers and their preferences."

WHY SUGAR SHINE INDIA To create a niche long term value, in consultation with experts, and prioritize the bakers requirements and develop products that were unexplored in India.

GOAL ~ 2022 Formulating everything that introduces the consumers to a variety of decorating projects that are as achievable as they are impressive.

MISSION Bring in ONLY THE BEST

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January 2022 | Food And Beverage Matrix

A FOOD SOLUTION COMPANY FROM FARM TO FORK FRESH–O–VEG PVT. LTD.

onceived and founded in 1996 by a team of highly experienced professionals ,FOV’ offerings include agriculture projects, food and end to end food processing advisory and consultation through the entire food and agro value chain.

based on the scale of the product, processing unit design and assessment of engineering requirement. Selection of all process and associated machinery and equipment synchronization, engineering and procurement of raw material

FOVs expertise in strategic and financial consultancy has been instrumental in impacting the ROIs of leading food brands and start ups in India.

Raw material is the foundation of finished food product. Team of expert help to access raw material availability, development strategies for qualitative and quantitative development of local geography, local sourcing, handling methods and logistics Location of plant and required compliance

Today FOV’s consulting in farm management services comprises of 3 divisions which are Agri Engineering, Agronomy and Operations & Infrastructure of farms.

In the food processing industry, FOV has in-house teams covering every area and aspect like architecture, processed engineering, utility engineering such as fire, ETP, HVAC, water solutions, food technology, creating new product development ( NPDs),food process augmentation, setting up of standards, standardization of different food equipments, financial services etc.

End-To-End Food processing advisory Provides end-to-end Project consultancy and services for Food Processing Projects, Agro Projects, Post Harvest Management and financial & Strategic Consultancy.

STRATEGIC AND FINANCIAL PLANNING STRATEGIC CONSULTANCY Product identification and profiling We help identify specific target markets and product mix like chip manufacturing, extruded, bakery, sweets etc. within food industry.

Give an in-depth understanding with the know-how to create a product in terms of touch and feel, taste, shape, packaging etc. Client profiling, identification and development of business model

Technical requirement assessment With more than 2 decades of experience in advisory services for food business, Fresh-O-veg has gained wide range of expertise to perfectly comprehend the needs of any small, mid or large scale business and its requirement. Site basic layout

Raw material assessment

Team FOV assists the client in identification of plant location, with plant to market, raw material, utility services, legal compliances, logistics, subsidies and other government related affairs and market forces

FINANCIAL CONSULTANCY Preparation of detailed project report Budget essentials, market study, go-tomarket strategy, raw material planning, financial projections

Financial closure Funding from bank and financial Institutions, subsidy benefits and assistance in availing them. Other govt. benefits direct or indirect in the eco system Private equity funding and mergers and acquisitions Creation of business model for PE / JV / Merger • Restructuring of organisation • Identification of right business partner, due diligence and hand holding for transitions. Technical and market due diligence

PRODUCT DEVELOPMENT AND STANDARDIZATION

PRODUCT DEVELOPMENT •

• • • • • •

Understanding target group and geographical taste/ bite / colour and packaging Assistance of raw material in the geography Development of product with multiple technology Appropriation of taste / bite / colour with technology Development of NPD centre Shelf life testing Recipe development and process protocol

STANDARDIZATION • • • • • •

Specification of raw material / handling of raw material Recipe management Development of QA and QC parameters for SOP Development of SOP for process & process flow Development of SOP for packaging and storage Finished goods transportation protocol

3. PLANT SETUP A. EQUIPMENT ENGINEERING AND PROCESS REQUIREMENT ASSESSMENT •

• • • •

Define product quality and based on that selection of process and engineering Packaging equipment selection Utility selection Integration of process and utility services Define scope of mechanization and automation

B. FACTORY LAYOUT • • • • •

Assessment of area requirement Horizon and adaptability for long term development Optimization of man, material movement Food safety and utility integration Vaastu compliant design options

C. OPTIMIZE ENGINEERING • • • • •

Technology requirement Standard design to explain equipment as per market goal Inter-linking of utility, energy, water and waste optimization Automation Production demand

PRODUCT PROCESS MANAGEMENT • • • • • •

Systems and process enhancement Process controls Process flows Quality assurance Safety standards Operation manual

• • • • • • • • •

Ready To Eat Ready To Cook Indian Sweets Candies And Confectionaries Frozen Dehydrated Vacuum Freeze Pulps And Purees Select Bakery Products

OUR CLIENTS. 1. Aakash Namkeen Pvt. Ltd. 2. APEDA (Agricultural and Processed Food Products Export Development Authority) 3. Ariba Foods Pvt. Ltd. 4. Atop Food Products Pvt. Ltd. 5. BARC (Bhabha Atomic Research Center) 6. Bhrigu Foods LLP (Jabson Foods) 7. Bikanervala Foods Pvt. Ltd. 8. Chhatrakaran Cold Storage Pvt. Ltd. 9. Frito-Lay India 10. Haldiram Bhujiyawala Ltd. 11. Hindustan Agro Cooperative Ltd. 12. ITC Limited 13. Kartikey Ware Housing 14. Kishlay Foods Pvt. Ltd. 15. Mahakali Mega Food 16. McCain Foods India Pvt. Ltd. 17. Panjwani Foods Pvt. Ltd. 18. Pragati Snacks Pvt. Ltd. 19. Priniti Foods Pvt. ltd.

20. SKM Food Park Ltd. 21. Vishwanath and Sons

SERVED AS PER YOUR TASTE !

New entrants into the agriculture business and those wanting to diversify or expand Agro businesses.

International clients who want to come to India and start business in food and agro arenas.

New entrants to the food business

OUR SPECIALITY FOODS

Those desiring backward integration and traceability of the food

• •

Existing food businesses who want to expand, diversify, automate, decrease costs etc. n

Traditional Indian Snacks Western Snacks

Food And Beverage Matrix | January 2022

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January 2022 | Food And Beverage Matrix

LAVAZZA AIMS TO STRENGTHEN ONLINE RETAIL PRESENCE WITH TATA CLIQ LUXURY

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avazza, the Italian brand that is among the world’s leading coffee roasters, has unveiled partnership with Tata CLiQ Luxury, India’s premier luxury lifestyle platform, to expand its presence and reach in the Indian home segment.

A range of products are available on the platform which includes its most popular retail coffee variants (ground coffee, coffee beans and coffee capsules), coffee machines and coffee-related accessories to provide consumers with all the right tools to brew that barista-style cup of coffee from scratch, at the comfort of their homes.

Commenting on the partnership, Jai Ganesh Ramnath, managing director,

Lavazza India, said, “Coffee has helped establish connections for centuries now – at work, at home and with oneself. The idea behind this partnership with Tata CLiQ Luxury is to enable consumers to continue experiencing coffee, and not just consume it. For us at Lavazza, coffee is more than just a beverage; it is a habit that helps you look within yourself while you are brewing that perfect cup of coffee from scratch, where it’s just you and your coffee for those 5 minutes. With this as the premise and to help bring this experience to life, a curated collection of coffee, accessories and machines are available on Tata CLiQ Luxury. We are certain that, with this partnership, we will be part of households that share a strong relationship with coffee as a connector and motivate

coffee enthusiasts to experiment with some of our most premium products and accessories.”

Gitanjali Saxena, business head –

In order to bridge the gap between coffee lovers and the absence of readily available freshly brewed coffee, brewed barista-style from scratch, the brand was quick to adapt to the needs of its consumers and directed its efforts towards increasing its online retail presence in India.

So far, the company has seen an exponential increase in demand for its products including capsule machines and coffee equipment like French press, imported coffee grinders and moka pots.

most important coffee roasters, and

Global Luxury, Tata CLiQ Luxury, said, “Lavazza is one of the world’s we are elated to announce their launch on Tata CLiQ Luxury. An extensive range of Lavazza products has been thoughtfully curated on the platform, making it a one-stop shop for coffee aficionados. As India’s premier luxury lifestyle platform, we will continue to deliver an unparalleled online luxury shopping experience for customers across the country.”

DOMINO’S INDIA PARTNERS WITH MOENGAGE TO ENHANCE CUSTOMER’S EXPERIENCE

D

omino’s Pizza, India’s leading QSR chain, has chosen MoEngage, the leading insights-led customer engagement platform, as their strategic partner to help the brand optimise customer experience across all customer touchpoints.

customer touchpoint. I am truly excited that Domino’s has chosen MoEngage as a strategic engagement partner.”

“We believe that our AI-powered technology can help their team make faster data-backed decisions. We look forward to supporting Domino’s as they lead the change with omnichannel customer engagement,” he added.

The solution will enable business leads to make informed data-driven business decisions, enhancing business efficiency and revenue.

The company’s AI-powered solutions will enable the brand to consolidate customer profiles, and purchase data collected from 1400 plus stores and other online channels, and gain a 360-degree view of each customer through 50 plus tracked attributes.

This will further help instrengthening their customer engagement strategies.

The AI-powered platform will enable marketing teams to craft personalised, cross-channel experiences during micro-moments and offer a delightful brand experience.

Sandeep Anand, EVP and chief marketing officer (Domino’s) at

Jubilant FoodWorks, said, “The consumer’s expectations from brands have evolved in the recent past, and today customers love personalised experiences. We’re committed to offering our customers an experience that makes them feel happy, valued, and cared for. By partnering with MoEngage and using their one-

of-a-kind insights-led customer engagement platform, our teams will be better equipped than ever to deliver on this promise.”

Raviteja Dodda, CEO and co-founder of MoEngage, said, “Domino’s India is one of the leading brands that reflect customer-centricity at every

The brand joins the growing list of enterprise companies in India and worldwide that trust the company to deliver a consistent experience across multiple devices and touchpoints.

The company’s customers include Flipkart, Ally Financial, Nestle, McAfee, Vodafone, Airtel, and Landmark Group. Over the last 12 months, an increasing number of consumer brands have realised the need to leverage data and craft meaningful conversations instead of generic communication. The company aims to build the most advanced customer engagement technology that helps brands execute on this vision and fulfil evolving consumer needsn

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4th ANNiversary

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January 2022 | Food And Beverage Matrix

HALDIRAM’S NAGPUR GOES LIVE WITH SIG INDIA

I

ndia’s ethnic snack-food giant Haldiram’s Nagpur, is on a growth track, opening its own manufacturing facility for long shelf-life dairy products. Setting up a massive dairy facility, with an investment of over Rs 100 crore, the company is looking to expand its footprint from its existing markets of Maharashtra, Goa and Chhatisgarh.

SIG, a leading systems and solutions provider for aseptic carton packaging, has been chosen to help expand its business offerings by leveraging the company’s pioneering filling machines for aseptic carton packs.

For the first time, the company has invested in its own manufacturing set up for filling products into aseptic carton packs and the company is supplying a high-speed CFA 1224 filling machine for combiblocXSlim carton packs. The filling technology

offers excellent flexibility with multiple volume offerings, making it an ideal choice. Furthermore, the high-speed filling machine, able to fill 24,000 carton packs per hour, provides sufficient capacity to expand and grow over the next few years.

Commenting on the partnership, Sushil Agarwal, director at Haldiram’s Nagpur, said, “SIG offered us state-of-the-art technology with full flexibility of nine volume sizes on one filling machine, all at high speed. This gives us a lot of options to pack a variety of products in a huge number of different packaging formats and sizes. And even more, the elegant, slim carton packs are very attractive and stand out on the shelf.”

manufacturers, Haldiram’s Nagpur now aims to launch an even wider range of ethnic dairy and non-dairy products, leveraging on its existing retail network and distribution capabilities.”

The product offerings will include buttermilk under the name Matka Jhatka, sold in 200 ml combiblocXSlim carton packs, along with Aam Panna, Jal Jeera, a variety of Lassi products.

Neeraj Agarwal, marketing director at Haldiram’s Nagpur, said, “Our brand Haldiram’s is a household name, associated with great quality and fantastic products. With SIG, we know that we will be able to extend this in a big way into the ethnic beverages category. We will be able to introduce beverages that consumers really enjoy, in the right sized packaging that suits different consumption occasions.”

Vandana Tandan, country manager for SIG India, said, “We are really excited about working with Haldiram’s Nagpur. Their ambition to create differentiated products has perfect synergy with SIG’s filling system, which allows maximum flexibility. We believe that with Haldiram’s, we will introduce some really innovative products and grow together in this exciting category of ethnic beverages.”n

Starting from co-packaging its products through contract

MTR FOODS FORAYS INTO FRESH IDLI & DOSA BATTER WITH MINUTE FRESH

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TR Foods Pvt. Ltd., the pioneer of packaged food products in India, unveiled its foray into the fresh Idli and Dosa batter category with the launch of MTR Minute Fresh. The batters will be available across Bengaluru.

The range has been developed on the basis of extensive knowledge and legacy in ethnic Indian food, along with the consumer insight that Idlis and Dosas are different products and hence the same batter cannot be

A superior-quality range of products under the brand’s hyper-convenient Minute portfolio, the new fresh batter formats will be available in three distinct variants. The idli and batter are priced at Rs 75 each. The company said that 16 idlis and 12 dosas can be prepared with one pack.

The MTR Signature Dosa batter is also priced at Rs 75 for 12 dosa.

category post the lockdown cemented our decision to introduce the Minute Fresh range of Idli, Dosa and MTR Signature Dosa batters this year.

Owing to the unique demands of the fresh category, we have started a customized manufacturing unit, cold chain with a dedicated sales team that will cater only to MTR Minute Fresh.

We are confident about the success of this new addition to the MTR portfolio.’’

Sanjay Sharma, CEO, MTR Foods Pvt. Ltd., said, “The surge in this

Based on an extensive consumer study, the company understood that

utilised to make both.

the consumer wants convenience without compromising on authenticity and taste. This insight led to the development of separate batters for Idli and Dosa.

Anupam Nair, general manager, MTR Foods, said, “We developed the products and tested them with the consumer at every step, to create the three variants. Today we can very confidently state that these products will deliver to our consumers the same taste of home-ground idli and dosa batters.”n

Food And Beverage Matrix | January 2022

4th ANNiversary

JBT DEBUTS ELECTRIC TWINDRUM SPIRAL OVEN OFFERING NEW WAY TO HEAT

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MICHELMAN ANNOUNCES EXECUTIVE LEADERSHIP CHANGES

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incinnati-based Michelman continues its preparation in advance of Dr. Richard (Rick) I. Michelman’s selection as the organization’s next President & CEO. Effective January 1, the following executive leadership changes will position the company for continued success and reinforce its commitment to its Triple Bottom Line of People, Planet, & Profit.

Dr. Rick Michelman, currently Chief Technology Officer & Executive Vice President (EVP) Americas and Printing & Packaging, will become President & CEO. He has been with the company for more than 25 years, acquiring broad operation and market knowledge by serving in many organizational roles, including product development, technology management, business development, regional leadership, and business segment leadership. Furthermore, his background as a chemist gives him an understanding of the sustainable solutions Michelman continues to innovate globally.

A

s a global technology equipment supplier to the food processing industry, JBT has announced the launch of the new, electric version of its successful Stein TwinDrum Spiral Oven, offering a range of features including simpler maintenance and connectivity to JBT’s iOPS platform, as well as giving customers the opportunity to better meet their green commitments.

The TwinDrum Spiral Oven is the latest spiral oven cooking technology from JBT that builds on decades of oven engineering by adding a uniform temperature and excellent roasting capabilities via an efficient two-zone spiral system. The TwinDrum spiral oven’s design enables processors to increase their processing yield compared with existing ovens, while at the same time ensuring consistent cooking of food items by uniformly distributing the hot air flow across all tiers.

Double savings Until now, the TwinDrum was heated by an oil-based thermal fluid system that made use of either natural gas or electricity to heat air inside the oven. With the electric TwinDrum, Paulsson continued, customers are able to save twice: by having one single rather than two heat transformations, and by not having to invest in a separate boiler and piping. “Instead of having to pay for a thermal heating system, you just have cables that go directly into the machine,” he said. “The electric heater is fixed in the machine, so it can be easily accessed for cleaning and maintenance, while having fixed wiring means better reliability.

Electric heating also gives processors the ability to use renewable sources of energy that could help them to achieve their environmental goals or commitments.”

Temperature controls

But with the introduction of the electric TwinDrum, JBT is offering customers a new way to heat by foregoing gas and oil-based heating systems, and plugging directly into the grid, according to Stefan Paulsson, JBT’s Director of Value Stream & Global Product Line for Cooking & Linear Freezers. “Through the electric TwinDrum, we are offering a new way to heat,” he said.

Additional features available with the electric TwinDrum include proportional control for the heating elements to achieve more accurate temperature control, plus builtin connectivity with JBT’s own IoT (Internet of Things) platform iOPS, which enables the monitoring of temperature fluctuations and energy consumption across systems, meaning areas where energy savings can be made can be easily identified.

“We come in contact with a lot of new food producers in the world wanting to cook and fry alternative proteins, but often, for these small scale startup producers, investing in a thermal fluid system can be quite expensive.

Having an electrically-heated fryer and oven is a good and more affordable alternative for this group.”

The Stein TwinDrum adds to a growing range of electrically-heated cooking solutions from JBT, including fryers, Double D Revoband ovens and the Formcook Contact Cooker. “The TwinDrum offers all the benefits of a thermal fluid-heated system: it looks the same, it’s just electrically-heated,” Paulsson added n

Andrew Michelman, the company’s Chief Business Development Officer and EVP, Asia and Fibers & Composites, will assume additional leadership responsibility for Michelman’s Americas region and Coatings business segment.

In his expanded role, Mr. Michelman will oversee the commercial operations in Asia and the Americas and manage the strategic directions and operations of the Fibers & Composites and Coatings business segments. He joined Michelman in 2015 after accumulating over 20 years of global M&A experience. In addition, he has worked in investment banking with Citigroup in New York and London and as a strategy and corporate development consultant with European-based manufacturer Valliant Group.

Paul Griffith, Michelman’s Chief Marketing Officer & EVP, EMEA and Agriculture, will add leadership of its Printing & Packaging business segment to his responsibilities. He takes over the business segment’s leadership from Dr. Rick Michelman as he transitions to President & CEO. Mr. Griffith will maintain his leadership over organization-wide Marketing, the EMEA region, and the Agriculture business segment. He came to Michelman in 2016 with almost 30 years’ career in the chemical industry, where he held senior and executive leadership positions at The Dow Chemical Company, ExxonMobil, and Jindal Films, including assignments in Europe, Asia, and the United States.

Jason Wise, appointed Chief Financial Officer in 2019, will assume the role of Chief Financial & Risk Officer responsible for the direction and operations of Michelman’s Finance, Accounting, Legal, Regulatory, and Environmental Health & Safety functions. Previous to joining Michelman in 2012, Mr. Wise held senior-level managerial and auditing positions at global, mid-to-large-sized market companies, including Baker Concrete Construction, Sun Chemical, Deloitte, and Arthur Anderson.

Kreg Keesee will remain as Chief Operating Officer (COO) after being appointed in 2020. He joined Michelman in 2016 as Chief Supply Chain Officer and has since transitioned to Chief Administrative Officer and then COO. He currently has leadership and management responsibility for Human Resources, Operations, Supply Chain, and Information Technology. Before joining Michelman, Mr. Keesee worked in finance at Procter & Gamble and held senior and executive leadership positions with Sun Chemical. At Sun Chemical, he had a series of posts with increasing responsibility, including Vice President Global Supply Chain, Vice President – Global Business Transformation, and Chief Information Officer and Vice President – Sun Graphics Division.

Explains Steve Shifman, the company’s outgoing President and CEO, “These executive appointments provide leadership continuity and support the momentum we have for delivering on our purpose of Innovating a Sustainable Future. We have deployed exceptional talent to ensure that we continue to be more vital and impactful than ever before, as there is increased demand for our sustainable solutions in the coatings, printing & packaging, and fibers & composites markets.”

Mr. Shifman will transition to Executive Chair in 2022 after leading the company for nearly twenty years. During his tenure, Michelman has expanded its global footprint and significantly grown in size and profitability. As a result, more than 50% of its business is currently being generated outside of the United States.

Adds Mr. Shifman, “It’s an exciting time at Michelman. Our foundation is strong, and we are committed to building the business for generations to come.”n

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January 2022 | Food And Beverage Matrix

A TO Z FOOD SAFETY- ALLERGEN MANAGEMENT HYGIENIC PLANT DESIGN

Earlier Allergen Management was the concern only for FBOs dealing with exports but now this is a concern even for FBOs dealing in only domestic business also.

Manan Bajaj, Director

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.

D

uring the year of 2019, allergens were the cause of 40 percent and 30 percent of FDA’s and USDA’s recalls, respectively, making 2019 a record year for undeclared allergens.

According to FDA data, mislabelling is the leading cause for allergen recalls, but even if we’re seeing fewer Class I recalls for crosscontamination, it doesn’t mean that sanitation and allergy control is generally good or that the risk is low. “There are all kinds of cross traffic and risk for cross-contact in many facilities, and that’s a sort of ticking time bomb. Effective allergen cross-contact prevention is based on different procedures, such as supply chain control, cleaning and sanitation, personnel hygiene practices, and the use of color-coded tools. Hygienic design, however, is what creates the ideal environment for those procedures to be more effective.

Ideal Facility Design Hygienic design is often mentioned in relation to equipment and tools. A less talked about aspect is its application to plant layouts. The ideal facility design for allergen management is conceived with the purpose of separating traffic patterns of allergens and non-allergens at every processing step: storing, handling, processing, and packaging. If you can minimize the footprint in a plant where you have allergens, then you can do a better job at controlling them but If they’re all over your facility, then its is relatively a difficult task.

In the Food Safety Modernization Act (FSMA) the principle of separation is included in the cGMPs in Title 21 Sec. 117.20, and states that allergen crosscontact may be reduced by (among the other things) separating location, time, partition, air flow systems, dust control systems, enclosed systems, or other effective means.

To what extent allergens should be segregated from non-allergens will depend first on the type of product

and its ingredients. If your product contains powdery allergens that can become airborne and travel around, like, for example, wheat flour, then you should design a facility with an enclosed area for that.

Another factor is how these ingredients enter the facility. “If we are bringing products that are enclosed in rigid container into my warehouse, they’re going to need less controls than products that come in a paper/plastic bag, which may drop and break, spreading flour all over the facility, or be pierced by a fork truck.

Once you know the risk of crosscontamination associated with your products, you can then decide on the ideal traffic patterns inside the facility. In practical terms, that might mean assigning separate delivery areas, warehouses, and processing lines to allergen-free products and to those containing allergens.

For plants that are still in the design phase, businesses can work directly with their building contractors to incorporate these principles. The project manager within the company or external expert “should be somebody with a keen understanding of how their food is being made, because hygienic design is going to revolve a lot around efficiency.

Hygienic Design for Existing Facilities For existing facilities, the process is more complex. Many plants offer little or no segregation or unidirectional traffic flow, or have separated production lines that share the same area, or even allergen and nonallergen products being processed using the same equipment.

While lack of proper hygienic plant design increases the risk of crosscontamination, refurbishing the facility or building a new one is rarely a realistic solution, as that would be financially unsustainable.

The only way to offset the risk is by adding checks, sanitation practices, inspections, and procedures on top of the existing procedures.

A common scenario would be two products with incompatible allergen profiles running on separate but adjacent production lines. Depending on the particular allergen, we can have PVC strip curtains going from ceiling to floor, or actual temporary walls can also be used. When

conveyors of two different product lines are crossing paths, these are sometimes re-designed to eliminate opportunities for cross-contact.

Other solutions would be to upgrade the ventilation system (to deal with airborne particles) or to invest in hygienically designed equipment and tools.

Before adopting any solution, however, it’s still important to know how the allergens enters inside your building. “Knowledge is power, so it would be really helpful for companies to just map out where allergens are going and then you can restrict them only to certain areas. Even if you’re dealing with an old facility, you still can find other options.

A non-negotiable countermeasure, however, will be to performing cleaning and sanitation much more frequently.

Trying to compensate for a nonoptimal plant layout isn’t guaranteed to work every time.

One issue is cost: There are all kinds of quick fixes that you can do but in the long run, they’re going to cost you more. Additional checks require more time and resources: Increasing cleaning and sanitation needs more manpower, and production output may suffer if lines have to stop more often; temporary walls may have to be replaced eventually, even if they are cleaned often, especially with airborne dry allergens; and while hygienically designed equipment and utilities may cost less than a new facility, they’re likely to be more expensive than average.

Another Issue is Risk of crosscontamination: The other issue is that you may decrease the risk of crosscontamination only up to a point.

“You can improve the equipment design and utilities in critical areas, such as pipe work, electrical conduits, and duct work , because the traffic pattern is always the problem.

main issues at stake—risks and costs—unsolved. Lowering the risk of cross-contamination costs money.

Not lowering it enough is also a cost.

Quite often, the problem is that in the latter case, that cost isn’t visible.

Most people in the food industry are doing their best to protect people, but it comes back to our quality leaders to be able to communicate to upper management the choices that we need to make in terms of money, to help them make the right decisions.

What is the cost of a recall? What is the cost of capital improvement, and what are the costs of Band-Aid fixes?

Even some kind of ballpark will help them, because the cost of a life is never going to be less than that.

In the food industry, Pathogen management is very well developed, while allergen management is in developing stage. Allergen management is often overlooked because there’s little awareness by top management as to how important this is as this was nt part of regulation so far, or the time needed to fully evaluate it. Often, it’s simply about watching how the warehouse guys move the product from one point to another. Most companies don’t do that because people aren’t paid to stand around and watch, but that’s what’s needed in order to make improvements. Factoring allergen management as a cost into their business plan is not yet given consideration.

There’s a lot of great design and technology out there in the market but how many people know about it, I think there’s a big blind spot in the industry. Hygienic design is trending up, but making it affordable and persuading the business community within the food industry that this is something to invest in, is going to be a worldwide priority and one of the biggest challenges in the come days.

Manan Bajaj

Conclusion: Risk Versus Profit

Director

If the chances of cross-contamination are still high despite all countermeasures, then the question is whether the risk of a recall is worth the profit coming from that product: Sometimes there are tough decisions that have to be made where you can’t run products. Temporary fixes may then just leave the two

Tresbon Online Training Academy

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai

www.tresbonconsulting.com www.tresbontrainingacademy.online www.blogsbymanan.com

4th ANNiversary

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January 2022 | Food And Beverage Matrix

The Prominent Magazines in the indusry

Vijaykumar B. Lodha, CMD. M. B. Sugars & Pharmaceuticals Ltd. How does MB Sugars make journey of the company in India seamless as the market expansion to Specialty Sugar industry past 25 years?

We started our mfg unit of Pharma Sugar in Feb. 1997. As opportunity grew we started Sugar Cubes & Sugar Sachets for Hospitality industry in 1999-2000.

In 2010 Indian market was requiring various sugar products for Bakery industry to match International quality products. Thus demand emerged & we forayed in it with a range of Specialty Sugar for this industry .

Now market has expanded to a matured level & is at par with International markets.

What Products that M. B. Sugars offer to the Food & Beverage Industry?

A range of Specialty Sugars like...

Breakfast Sugar • Castor Sugar • Demerara Sugar • Light Brown Sugar • Icing Sugar • Fondant Icing Sugar • Kathali Sugar • Candy Sugar • Rainbow Sugar • Sugar Cubes ( White & Brown) • Sugar Sachets ( White & Brown) Calcon Sugar Free Sachets & Pouches. It is India’s Largest variety of Sugar manufactured under one roof.

How is M. B.Sugar Innovation Centre beneficial in Indian context?

This is a new concept & MB sugar is also keen to adopt to this new change.

What is the USP of M. B. Sugar that helps it to tackle & also outpace the competitors?

Ans :- We r the problem solvers & Solution providers in the “World of Sugar.”

Various companies come to us with their specific problems.With our expertise,we understand it,

study it & then offer solution to them based on product & the context.

Thus we have built our business over the years.

Food & Beverage Matrix celebrating it’s 4 th Anniversary as a Tabloid News Magazine.

Food & Beverage Magazine has emerged as one of the prominent magazines in the indusry in a very short period of time. We congratulate them on their 4th Anniversary & our best wishes for future as well.

Give ur views on the future of Bakery Industry in India?

The Future of Bakery industry looks very bright since India is becoming “Food factory of World” . India as a market has seen a boom in Covid Period as well.

The health friendly cake & pasrtry market with creativity has a bright future in lndija.

What r ur latest Innovative products?

We are coming with up with healthy & creativite aspect products.

New Stevia based sugar free I calorie free product is coming soon for Diabetic & Calorie Conscious people. It’s a Natural sugar Substitute.

Also a “zero Calorie Cube” is going to be launched soon.

Sugar Paste is another product targeted to modern time Chefs & creative Home bakers. It has been launched recently with the brand name of “Roll n Mould” Sugar Paste in the Indian Market with 5 colour option in 1kg Jar. Soon small packaging will also be launched.

For more details u can visit our website www.mbsugars.com

Food And Beverage Matrix | January 2022

4th ANNiversary

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4th ANNiversary

TATA TEA CHAKRA GOLD NEW CAMPAIGN ECHOES OUTLOOK OF PEOPLE OF AP & TELANGANA

January 2022 | Food And Beverage Matrix

COLD LOVE’S MENU GETS BETTER WITH BRAND NEW WINTER MENU WARM LOVE

C

old Love’s menu just got even better with its brand new Winter Menu. They have unwrapped a lineup of festive treats that are sure to make the season merry and bright. The winter menu, christened Warm Love has a fantastic offering of desserts that will warm your hearts and bodies on a Delhi winter evening.

On offer is a delectable array of flavours, via a range of delicacies which are smooth, rich and flavourful. They are all prepared with fresh, high-quality natural ingredients. They are fully vegetarian and have no preservatives, artificial flavours or additional colours. The menu changes regularly allowing the brand to offer seasonal specialities. And that is the reason why the brand's delicious concoctions have quickly gained a following.

The newly launched menu has been curated by Michelin-starred Chef Suvir Saran and his protégé Chef Vardaan Marwah, and includes cakes, hot chocolate, cookies, marshmallows and other wonderful desserts.

Here are some of the desserts you can look forward to getting :

Thandi Garam Liptn Di Chaah Strong hot tea, paired with a cold scoop of Chai Spice ice cream, An unexpected, not-so-traditional yet classic twist of winter flavours, this is a can’t-miss seasonal combination of strong hot tea paired with cold scoop of Chai Spice flavoured ice cream. The perfect blend of sweet and spice, the Thandi Garam Liptn Di Chaah will have you wanting to head to Cold Love all month long.

Pudding Divine Brûlée

T

ata Tea Chakra Gold, the second largest tea brand in South India, has launched a new film continuing its series of hyperlocal campaigns that celebrates India’s rich cultural diversity and invokes regional pride.

The campaign, which is conceived by Mullen Lintas Bengaluru, is rooted in region-specific insights that reflect not just the true spirit of Andhra Pradesh and Telangana but also the unique traits of its people.

Taking forward the company’s hyperlocal strategy, the regionspecific film for AP and Telangana celebrates the ‘larger than life’ outlook of people from Telugu states, who believe in maximising every aspect and moment of their life in a ‘Ghanam’ manner.

The new campaign is based on this central insight and captures the brand’s proposition aptly. Talking about the launch, Puneet Das, president – packaged beverages-India and South Asia, Tata Consumer Products, said, “Following our recent restage strategy on Chakra Gold, which saw a refreshed packaging highlighting Telugu pride elements, we are happy to launch the new AP and Telangana – specific film celebrating the ‘Ghanam’ way of life. The campaign brings alive the true spirit of the region aiming to engage consumers with local cultural insights. Just as

people from AP and Telangana prefer everything to be lived fully loaded in their quintessential magnum opus way, their choice of tea too reflects a fully loaded, strong and punchy taste that Chakra Gold promises.”

The film is a montage of various instances showcasing the affinity of Telugus for Ghanam in seemingly usual situations like welcoming their chief guest with a huge garland several feet long, celebrating the return of a son with the same fervour that a VIP guest would receive, grand wedding celebrations by decorating not just the individual house but the entire locality, mega production sets for local serials and so on.

This artisanal blend of bread, vanilla custard, marmalade and chocolate, baked together to form a divine combination, promises to provide a creamy and intense experience. With this exotic yet familiar combinations of flavours the customers will be left wowing after trying this delicacy.

Three Indulgences Sure to make everyone at the dessert table do a double take, this unique and quirky combination of the three most popular preferences of all times, the Chocolate mud cake with a scoop of Salted Butter Caramel ice cream, garnished with Caramel popcorn, is highly indulgent treat with a unique textural contrast, but oh so worth it.

Blown Away By Hot Chocolate True ice cream aficionados will concur that it is never too cold for good ice cream, but for those who feel that it's too cold to enjoy ice cream and want to warm up their hands and heart with a delicious treat, this is the desert to go for. A cup of signature hot chocolate, topped with a layer of blow-torched home-made vanilla marshmallow, this classic combination is a heaven for chocolate lovers.

The film concludes with one thought – If everything is Ghanam, why should the tea be simple? Thus echoing the strong link between the effect of the company and the preferences of Telugus.

Cookie Skillet

Garima Khandelwal, CCO, Mullen Lintas, said, “We wanted our commercials to highlight the insight and we used a colloquial word which encapsulates the outlook via ‘Ghanam’. And then we went to town to bring out different life events and occasions that bring out the liveliness and the scale of the events and of course, everything was Ghanam. Just like how Chakra Gold’s strong taste that makes it a Ghanam tea.”n

Campfire Cookie Sandwich

A warm, freshly baked chocolate chunk cookie in a skillet, that is gooey and soft at the centre, while being crisp and crumbly at the ends, is served with a scoop of ice cream. This delicious combination gives you the perfect texture and is sure to provide you the homely feeling, becoming a fan-favourite.

With the two of Cold Love’s mega hit sticky cookies, sandwiched with a chunk of home-made vanilla marshmallow in between, that is bruleed at your table, are bound to satisfy your craving with its yummy flavours and a chewy texture that will slowly melt into your mouth.

The exclusive menu items are currently being served at all Cold Love Cafes in Delhi, i.e. in Basant Lok market, Vasant Vihar and Outer Circle, Connaught Place.

So get ready to cozy up and indulge in another taste of the holidays with carefully crafted exquisite dishes.n

MUMBAi CALLiNG !!!

INVITATION To all the stakeholders of

food, beverage, snacks, bakery, confectionery, dairy & other packaging intensive industries

INTER F D ECH

20 21 22

JANUARY 2022 Bombay Exhibition Center, Mumbai

www.interfoodtech.com

Register Now

www.snackbaketec.com

Co-located with

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mp@vaexhibitions.com +91 9985099009

4th ANNiversary

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CII FOOD SAFETY AWARDS RECOGNISE ROLE MODELS AND BEST FBOS

T

he Confederation of Indian Industries (CII) hosted the 12th CII Food Safety Awards Ceremony to recognise role models and best in class food business operators on food safety excellence and provide a framework for continual improvement.

Ten sectors including the Bakery Products, Catering, Food Ingredients, Processing Aids and others, General Manufacturing, Health Supplements and Nutraceuticals, Joint Application, Non-Alcoholic Beverages, Oils & Fats, Ready To Cook, Snacks & Savouries qualified for the Awards with Outstanding Performance in Food Safety 2021.

Other deserving applicant units nominated by the Jury were also awarded with Certificates of Significant Achievements, Strong Commitment and Letters of Appreciation for their appreciable efforts in food safety.

More than 120 qualified assessors from a pool of 600 plus assessors were involved in assessments for the Awards which conferred virtually this year.

The Award follows a stringent 4 stage evaluation methodology comprising of technical assessment by trained food professionals, calibration by sector specific calibrators and subsequent evaluations by the Awards Committee and a final round of evaluation by a distinguished panel of Jury.

Centre for Grapes.

scenario, the assessment models have been duly upgraded to include models on Primary Production of Fruits and Vegetables and E- Commerce. I congratulate all applicants and winners for prioritising food safety and participating in the program.”

Present on the occasion, Piruz Khambatta, CMD, Rasna, mentioned how the Award framework has helped prepare organisations to achieve benchmark attributes through interaction with experts from an external perspective towards setting the highest standards for others to emulate.

Dr Chindi Vasudevappa, chairperson – Jury CII Food Safety Awards and Vice Chancellor, National Institute of Food Technology Entrepreneurship & Management (NIFTEMunder the Ministry of Food Processing Industries, Govt. of India), congratulated the winners and stated that the CII Food Safety Award Model is a practical and holistic toolkit which can be used for assessment of organisations on the path to world class food safety and robust change management systems. He emphasised how it helps to identify gaps and stimulate solutions for a roadmap on continual improvement.

The Jury panel Ceremony included,

The Award was organised virtually on December 22, 2021, wherein Arun Singhal, CEO, Food Safety and Standards Authority of India (FSSAI), was the chief guest.

Singhal, in his keynote address, said, “The CII Food Safety Award program has helped raise awareness on sustainable success through benchmarks in food safety systems and provide guidance to those seeking to achieve it. Based on a process of feedback and review with stakeholders and in line with the changing market

Dr. Chindi Vasudevappa Chair, Jury, CII Award for Food Safety, Vice Chancellor, NIFTEM (under Ministry of Food Processing Industries).

Dr Gyanendra Gongal, regional advisor (food safety), Food and Fit, Healthier Populations and NCD; WHO Regional Office for South East Asia.

Dr Kaushik Banerjee, Chairman India Section AOAC Intl, Principal Scientist-National Research

Dr Nimish Shah, MD, IAPMO India and chairperson, CII Expert Group on Food Safety & Quality and Formerly Unilever & Toilet Board Coalition.

Dr U.K Chatterjee, CEO, TPM Consulting.

Winners : Outstanding Performance on Food Safety 2021 Bakery products

January 2022 | Food And Beverage Matrix

BIKANO LAUNCHES MEXICAN CRUNCH & FUN STICKS IN THE WESTERN SNACKS CATEGORY

B

ikano has launched three new lip-smacking products to increase their market share and revenue stream in the Western snacks category.

The new products which include Mexican

Crunch and Fun Sticks will aim to solidify its presence in the Western snacks market of Rs 16000 crore.

Consumers of the present day want easy-to-carry, priceeffective snacks that do not compromise on nutrition and taste. With Gen-Z being more focused on their health and

ITC Limited, FBD, ICML – Pudukkottai

wellness, unsurprisingly they look for healthier products

Catering

look for the brand and price and they want their money

Jubilant Food Works Ltd.Domino’s Pizza Light hall, Chandivali

consideration in their choice making.

Food Ingredients and others

and they also have an attraction for new products. Adults spent well; hence the quantity aspect too forms a key

Speaking about the launch of the new products, Manish Aggarwal, director, Bikano, said, “The launch of new products provides a means to target new markets, new

Newly Weds Foods India Pvt. Ltd. Vadodara

customers, increase market share, sell more and eventually

General Manufacturing

portfolio gives confidence to the retailer and provides an

Jubilant Food Works Ltd., Supply Centre, Greater Noida

would eventually help in increasing sales revenue. Treatos

Health Supplements and Nutraceuticals Abbott Healthcare Pvt Ltd, Bharuch

Joint Application with Supplier

increase our revenue streams. A wide range of products opportunity to infuse new energy into the channel which Mexican Crunch and Chatax Fun sticks is definitely going to work as fuel for growth.New Work From Home culture post lockdowns, have somehow developed the habit of munching while working.Observing these trends snacks market is going to get even bigger. For the initial 6 months, we are expecting sales revenue of Rs 25 lakhs per month and will gradually attempt to achieve Rs 1 crore sales per

ITC Ltd-Spices Business Guntur – Backward Integrated IPM Chilli Farmers, Andhra Pradesh

month from these 3 products.”

Non-Alcoholic Beverages

snacking brands focusing more on products with low-

Hindustan Coca Cola Beverages Pvt Ltd, Khordha

Gen-Z and Millennial population are considered a big market by FMCG companies for its snacks segment. With calorie count and less oil, they are able to encourage the younger generation towards healthier snacking choices.

Dawinder Pal, head of marketing at Bikano, said,

Oils & Fats

“Indians are experimenting, seeking variety and are open

B.L. Agro Industries Limited, Bareilly

to trying new products and experiences. Businesses need

Ready To Cook ITC Limited, Food Division, Snacks and Noodles Unit, Haridwar

to be quick to tap into the fast-growing and profitable categories. Diversifying the portfolio makes sense as it helps mitigate risk and is not necessarily a costly affair.

Most product changes are consumer-led, and this is to cater to their explicit and implicit needs.”

Ready To Cook – Rising Star

“In Mexican Crunch, periperi flavour is the most popular

ITC Limited, FBD, ICML – Pudukkottai, Snacks & Noodle Category.

crunchy bite. On the other hand, the USP of Chatax Fun

Snacks & Savouries

For the Treatos Mexican Crunch, we are targeting the age

PepsiCo India Holdings Pvt. Ltd. – Kolkata Plantn

target group is 5 years to 18 years,” he added.n

flavour. Also, it is 100% corn-based which gives a Stick is the taste and flavour which differentiates it from competitors. The product is very tasty and light to eat. group of 10-30 years, while for the Chatax Fun Sticks, our

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4th ANNiversary

January 2022 | Food And Beverage Matrix

A “GREENER FUTURE FOR SNACKS PACKAGING There are many factors to consider in seeking a more sustainable snacks packaging solution, explains John Alimi, Product Manager for bagmakers of Ishida Europe

A

This provides the flexibility to handle different materials, including new paper varieties, and at a higher performance level than existing intermittent motion bagmakers. As part of this development, technical challenges such as effectively feeding the paper onto the former are being addressed.

s the saying goes, things come full circle. The first example of potato crisp packaging – or potato chip, as it was called in the USA where the first packs emerged – came in 1926 with product in sealed wax paper bags. Now, nearly 100 years later, as plastic in all its forms continues to fall out of favour with consumers, paper packaging is suddenly back in fashion.

Of course, a lot of other things have also happened to snacks during this time. From the first introductions of cheese & onion and salt & vinegar crisp varieties, we now have a myriad of different and increasingly exotic flavors. Snacks manufacturers have continued to expand and diversify their offerings and new companies with new ideas have entered the market, so that today’s consumers have the choice of a huge number of different snacks products as part of multi-billion-pound global industry.

Packaging has played a key role in this growth. The introduction of new materials and their continual refinement have enabled snack products to withstand the rigours of the supply chain and reach the consumer in perfect condition. For many of the current products, multi-laminate foils and nitrogen gas flushing for the filled bags are helping to preserve quality, taste and freshness and deliver the extended shelf life we have all come to expect.

Packaging equipment has made a similarly important contribution, in particular in allowing products to be mass produced. Ishida’s introduction of multihead weighing technology in the 1970s, for example, was a game changer in terms of maximizing speeds and minimizing product giveaway; and continual design and technical enhancements since then have created even faster and more accurate machines to enable snacks manufacturers to optimize throughput and efficiencies. Whereas in the early 1980s our weighers, combined with twin bagging systems, could achieve a top speed of 110 weighments per minute for a 25g bag of crisps, today over 270 of these crisp bags can be churned out every minute, with accuracy now to within 0.1g of the target weight.

Alongside this, bagmakers have also become increasingly sophisticated.

For example, the introduction of a stripping action is keeping the sealing area free of product for

reliable seals every time; our latest auto-splice function has minimized film changeover times to less than a minute. Seal testers, metal detectors and x-ray inspection systems have helped to ensure product quality and seal integrity. Case packing systems speed up end of line operations. The result has been the introduction of increasingly sophisticated and fully integrated snacks packing lines, which a company like Ishida is able to design and install completely from its own equipment portfolio.

impact compared with packaging waste.

All of this means there is a lot to consider as manufacturers seek to introduce new ‘greener’ forms of snacks packaging. In particular, any alternative packaging materials must be able to maintain what has already been achieved in terms of product quality and freshness. And for the equipment supplier there is the need to deliver the same high speeds, throughput and efficiencies that snacks producers are getting from their existing machines.

Nor is the issue of the recycling of these packs being overlooked.

Both manufacturers and retailers are currently exploring ways of enabling consumers more easily to recycle their used crisp packets.

One of the main requirements now for snacks packaging is to improve its recyclability so that packs do not end up in landfill or become a waste problem. This has been a key driver behind monolayer materials and paper and compostable alternatives.

A key consideration here, of course, is the characteristics of the product – popcorn, for example, has a high moisture content which could affect the performance of paper-based or compostable pack solutions. Monolayer films can be recycled more easily but they present challenges when using the standard heat sealing, and they also cannot reach such high packing speeds.

Equally important, recycling is not the only factor to take into account when assessing the sustainability of any packaging. Unnecessary food waste is a major environmental problem. Indeed, according to the Eco & Beyond website, food waste has at least ten times the environmental

This is where the current multilayer and barrier films have a major advantage with their increased levels of protection, often combined with nitrogen gas flushing, which ensure that products remain fresh and at their best quality for a long shelf life of anything up to 12 months. This is also a vital factor in the extended supply chains of today’s global markets.

New options are also being explored for multipacks. Paper may be a more appropriate alternative for these packs as they do not have to fulfil such an important product protection role.

Using tape to group primary packs together rather an additional large bag is another potential solution.

It must also be remembered that in highly competitive markets, packaging has a role to play in creating brand distinctiveness, so any new pack material also needs the flexibility to be able to cope with different pack formats, such as the growing popularity of gusset and block bottom bags.

With so many options and so many factors to take into consideration, it is vital that snacks companies work closely with both their packaging and equipment suppliers to find the most appropriate solutions that meet their sustainability as well as commercial needs.

Equipment manufacturers are already focusing on ways to more effectively handle paper in bagmakers. New box motion technology is now under development, which will allow the sealing jaw motion to operate in both vertical and horizontal planes.

This ability to handle different materials is important. Consumer attitudes and market requirements may change yet again; further new materials may be developed. New machines must include an element of future proofing to be able to respond quickly to the latest requirements.

Of course, continuous development, in both products and packaging, has always been a major characteristic of the snacks industry. And working with our customers to help meet and indeed anticipate the latest changes has been at the heart of the well over 7,000 Ishida snacks packing systems that are currently in operation around the world.

It is this high level of collaboration that has driven Ishida’s new product development work over the years, from the first multihead weighers for crisps back in the 1980s to the latest state-of-the-art complete snacks packing systems that today provide the most cost-effective and efficient means to maximize output, protect product and preserve freshness in order to ensure the snacks reach the consumer in the best condition. And customer partnerships will continue to inform our work as we develop further advances in packaging automation to meet the needs of the future snacks factory.

Significantly, our developments to date have already brought about some important sustainability benefits. The efficiency of the systems delivers substantial energy savings and reduced film usage – with film savings of up to 20% now being achieved.

Noise levels have also been improved for enhanced working conditions.

Ultimately any environmental decisions have to take into account cost as well as quality implications.

Effective partnerships will therefore remain essential in addressing these new challenges in order to deliver the next generation of high technology solutions that meet the latest sustainability requirements while continuing to provide the most effective method of delivering snacks into a pack.n

Food And Beverage Matrix | January 2022

4th ANNiversary

ANUTEC - INTERNATIONAL FOODTEC INDIA AND CO-LOCATED EXHIBITIONS ARE RESTARTING THE BUSINESS FOR FOOD AND BEVERAGE TECHNOLOGY PROVIDERS

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The trade fair welcomed more than 6,000 buyers who interacted with over 260 exhibitors during its three days, reinforcing that the physical exhibitions are irreplaceable and that ANUTEC - International FoodTec India is "the platform" for the industry.

The largest and most comprehensive exhibition for the food and beverage technology finally took place after a hiatus of nearly two years caused by the pandemic. The 15th edition of ANUTEC - International FoodTec India, held from 2-4 December 2021 at IECC, Pragati Maidan, New Delhi, coincided with PackEx India and Food Logistics India. "The success of ANUTEC – International FoodTec India and PackEx India signals a turning point for the Indian food and beverage technology providers industry. We are pleased to have been able to deliver a physical exhibition of this magnitude and are immensely grateful for the overwhelming response," said Milind Dixit, Managing Director of Koelnmesse YA Tradefair Pvt Ltd. The exhibition received 6,102 visitors from 13 countries and

268 exhibitors from 20 nations.

As a result of the successful conclusion of the exhibition, the food and beverage business will take off, which has been eagerly anticipating new technologies and serving customised consumer demands.

Nishant Bansal Managing Director, Noida Fabcon Machines Pvt Ltd said "ANUTEC India is a great show, now we are back and we are happy, very well managed. We had good visitors from Haldiram, ITC, PepsiCo, who's who of the industry and it is good to be back here".

"It is very nice to be back here in the industry, meet our customers' physically, show them our equipment and discuss with them their future projects" quoted Manoj

Paul - Operations Head and Country Manager, Heat and Control.

"We are pretty happy to see that we are getting very relevant responses, the crowed is filtered and we are getting more precise and subjective response" said Tanuj Agrawal - Vice President, Domino Printer; and Sanjay Singhal - Chief Operating Officer, Dairy and Beverages, ITC Ltd said "It feels great to visit, look at the developments that have happened in the last two years, it's also nice to meet industry people and friends.

Certainly, we think that given the criticality of the food industry, it's a great place to be in ANUTEC India.

Several premium industry associations supported the event this year, including the All India Food Processors’ Association (AIFPA), Indian Flexible Packaging and Folding Carton Manufacturers Association (IFCA), and Health Food and Dietary Supplements Association (HADSA). With industry support, the event reached new heights and attracted top buyers.

Under the umbrella of ANUTEC – International FoodTec India Knowledge Forum, a series of powerful side events were organised.

“India Food Supply Chain Summit” was co-organised by Logistics Insider and Food Logistics India. IFCA and PackEx India organised a seminar on “Packaging - Continuous Enabler for Creation of Value” followed

by IFCA Star Awards, a National Seminar on “Technology Foresight to Modernise the Indian Food Industry for a Significant Global

Role” was organised by AIFPA and Koelnmesse YA Tradefair Pvt Ltd. The event attracted who’s who from the industry, senior representatives from the Government of India and influential buyers from the neighbouring countries.

The next ANUTEC - International FoodTec India, PackEx India, and Food Logistics India will be organised from 14-16 September 2022 in Bombay Exhibition Center, Mumbai. The event will be co-located with the flagship Annapoorna - ANUFOOD India.

Koelnmesse – industry trade fairs for the food technology sector: Koelnmesse is an international leader in organising trade fairs in the field of food and beverage processing. Anuga FoodTec and ProSweets Cologne are established, world-leading trade fairs, hosted in Cologne/Germany. In addition to the events at its Cologne headquarters, Koelnmesse also stages further food technology trade fairs with different sector-specific areas of focus and content in key markets across the world, including India, Italy and Colombia. These global activities enable Koelnmesse to offer its customers bespoke events and leading regional trade fairs in a variety of markets, thus creating the foundation for sustainable international business. Koelnmesse is also ideally positioned in the field of food and beverages with its leading international trade fairs Anuga and ISM and its global network of satellite events.

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LAY’S INTRODUCES ‘WAFER STYLE’, THE THINNEST CHIP FROM THE HOUSE OF LAY’S

Expanding its brand footprint in the country, Lay’s, India’s favourite chip brand, is introducing a new flat cut chip and its thinnest range of chips ever – Lay’s Wafer Style. Aimed at consumers seeking an innovative, sleek, and crunchy flavorful experience, Lay’s Wafer Style is the thinnest chips from the house of Lay’s and will be available in three delightful new flavours – Salt & Pepper, Tangy Treat & Sundried Chilli – providing a delicate crunch in every bite to consumers.

Tailor-made to suit the changing tastes and palates, Lay’s Wafer Style aims to offer a ‘Paper Thin, Wafer Thin’ experience to the audience with differentiated flavours.

Expressing his delight on the new launch, Anshul Khanna, Senior Director and Category Head – Foods, PepsiCo India said, “As market leaders, we at Lay’s continue to bring exciting category innovations that are attuned to the evolving preferences of the consumers. We are delighted to introduce ‘Lay’s Wafer Style’, flat-cut chips and the thinnest chips from the house of Lay’s in three great tasting flavours.. We are confident that the audience will love the new Lay’s Wafer Style just like our other innovations in the past.”

Lay’s Wafer Style is now available in three special flavours – Salt & Pepper, Tangy Treat & Sundried Chilli – at INR 5, INR 10 and INR 20 across all leading retail and e-commerce platforms in India. For Lay’s Wafer Style, a new TVC campaign will be unveiled featuring Lay’s brand ambassador and Bollywood superstar, Alia Bhatt, and popular actor Siddhant Chaturvedi across multiple platforms.n

January 2022 | Food And Beverage Matrix

NUTRISWISS ESTABLISHES GENTLE REFINING PROCESSES FOR ORGANIC OILS

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utriswiss, one of the leading refiners of edible oils and fats in Switzerland, uses a special combination of physical refining processes to effectively purify organic oils and optimize their taste. After treatment, the oils are virtually free from process contaminants (3-MCPD, glycidol, trans fatty acids). Mineral oil residues, plasticizers, free fatty acids and other contaminants are effectively reduced while micronutrients are preserved.

As a contract manufacturer, Nutriswiss refines a wide variety of oils for the food, pharmaceutical and cosmetics industries. Its state-ofthe-art processes enable the gentle refining of oils in compliance with European organic guidelines and other certifications such as Demeter, Bioland and BioSuisse.

therefore also suitable for sensitive raw materials such as omega-3-rich seed oils like rapeseed or linseed oil, algae oil or other specialty oils.

Gentle physical refining Contaminants can originate during organic cultivation from exhaust gases, for example, or can enter the raw material through contact with machinery and transport circumstances. During an internal random analysis of various organic rapeseed oils in the Swiss retail market, for instance, mineral oil residues were detected. And although these contaminants were present in “acceptable” concentrations (according to the orientation values for MOH compiled by the German Food Association [Lebensmittelverband

Deutschland eV] in August 2021), they are still considered to be “unwanted.” With “mild refining” technologies, Nutriswiss succeeds in purification without the formation of process contaminants such as glycidol and 3-MCPD, for which strict limits will apply from January 2021 according to EU Regulation 2020/1322. Highly pure and sensorially neutral products can thus be produced in a gentle manner.

Michel Burla, Managing Director Nutriswiss, comments: “The contract production of high-purity oils in organic quality is a very special addition to our existing range of services. We are proud that we can now meet market demand with certified, purely physical processes.”n

In this way, oils that would be of limited suitability for further processing or trade due to intense flavors, coloration or exposure to environmental and transport contaminants become safe ingredients. Unlike conventional physical refining at high temperatures, which creates process contaminants and destroys valuable micronutrients, the thermal load in “mild refining” processes remains comparatively low. The process is

THE BIRYANI HOUSE AIMS TO OPEN 50DISTRICT MASTER FRANCHISESACROSS INDIA

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he Biryani House, India’s fastest upcoming delivery platform which serves India’s largest variety of delicious dum Biryanis apart from melting in mouth kebabs andcurries plans to open 50 district master franchises across India by the end of year 2022.

Ithas a plan to capitalise the Biryani market by expanding its footprints in the districts of the following states under Mission 50-Maharashtra, Goa, Uttar Pradesh, Rajasthan, Karnataka, Madhya Pradesh, Punjab, West Bengal and many more.

Sarvesh Chaubey, founder and chairman –The Biryani House, said, "Our only focus is to have India's biggest franchise network of like-minded franchise owners where we work together to common vision and that is why

we don't charge any royalty because we want our franchise partners to be profitable in less than a year."

Anuj Kumar, co-founder - The Biryani House, said,“Nowadays, there has been a tremendous demand for food. I can see a huge potential in the districts of the mentioned states and after the lockdown people are keen investing in food franchise business, Biryani market specifically. I think this is a great opportunity which I take as my Mission 50 by opening 50outlets of our brand through further district master franchise by the end of 2022.”n

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4th ANNiversary

January 2022 | Food And Beverage Matrix

AADVIK FOODS LAUNCHES 100% NATURAL & PREMIUM CAMEL MILK CHOCOLATES

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e’ve always yearned for a guilt-free indulgence in the charismatic contours of chocolate. Its delectable texture melts on our palates and leaves us in a state of bliss. Aadvik Foods, India’s first Camel milk brand, has launched 100% Natural and Premium Camel milk Chocolates. These delicious delights come in three different variants: Classic, Roasted Almond, and Coffee.

Blended with the goodness of Camel milk, all the variants contain 100% Natural and Premium Ingredients and are absolutely preservative-free.

The Cocoa is sourced from Idukki, Kerala; Camel milk is sourced from the Desert Regions of Rajasthan

a lusciously fine chocolate with the essence of a delectable cup of coffee, in the contours of a compact chocolate bar.

and Gujarat, and Khandsari Sugar (Unrefined Raw Sugar) is sourced from the Organic Farms of Uttar Pradesh.

It is rich and creamy, and will satisfy the taste buds of those who like

VEGANUARY, THE GLOBAL PLEDGE, HAS A NEW SUPPORTER - BIGFOOT

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eganuary, the global pledge to try vegan for 31 days, has a new supporter- Bigfoot. A video of the mythical creature – voiced by Hollywood actor James Cromwell – surfaced, where he was seen signing up to Veganuary to cut his carbon Bigfoot-print.

Living alone in the woods, hardly seen by anyone, Bigfoot felt disconnected from the world and the scenes of climate chaos he saw on social media.

But when his best friend Snowman melted to the ground, Bigfoot realised he is connected to the rest of the world and must do his part to save it.

So, he decided to change his diet with the help of Veganuary.

James, star of Succession, Six Feet Under and the Christmas classic Babe, says: “Do the planet and yourself a favour. Take the Veganuary challenge. Make a difference with little or no effort.”

The cheeky, fun video premieres worldwide on December 27, as Veganuary aims to reach 2 million participants this year, since its launch in 2014. The global charity’s ambitious target is powered by a massive growth in interest towards plant based eating in India. A 2019 study reported that 63% of Indians were keen to replace meat with plant-based options. India had the third highest Veganuary participants in 2021, with Bengaluru the top city in the country. Euromonitor International has noted that the ongoing pandemic has exposed the health, safety, and supply chain

chocolate's plain and rich flavour.

The Roasted Almond Variant has a sinfully ambrosial chocolatey texture and the Crunchy California Almonds are wrapped up in a bar of goodness of delightful decadence. The coffee variant amalgamates the magic of

MEET DISCUSSES RED, DELECTABLE AND NUTRITIVE CHERRIES FROM CHILE

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heer up, celebrate and as they say Cherry-sh Every Moment with red, delectable and nutritive cherries from Chile now available in India.

vulnerabilities of animal meat, and that Indian companies selling vegan products are seeing a 40-60% jump in demand since the onset of the pandemic. It is projected that over the next decade, the smart protein market in India may touch $1 billion.

Additionally, there is growing realisation that a vegan diet has multiple benefits. Almost half of the Veganuary 2021 participants said they did it for the animals. Some 22% participated for personal health and 21% for the environment.

Veganuary India head, Prashanth Vishwanath, says: “Bigfoot may be mythical, but the need for urgent climate action is real. Changing our diets is crucial for this - and taking part in Veganuary is the perfect place to start!”

More than 582,000 people from 209 countries and territories officially took part in Veganuary in 2021, and this year is set to be even bigger as the campaign has officially launched in India for 2022. With campaign hubs now in the UK, US, Germany, Argentina, Chile, Brazil and India, Veganuary is truly a global phenomenon.n

Shrey Kumar, co-founder, Aadvik Foods, said, “Camel milk products are gaining popularity in India.

People are happy to prefer it over other milk alternatives. We are happy to be the catalysts that brought about this change. As the leaders in the Camel milk segment in India, we are delighted to launch chocolates that consist of the Finest and Premium Ingredients. Our chocolate range comes with the goodness of Camel milk, packed compactly for a wholesome bite of delectable taste anytime, anywhere.”n

To mark the arrival of Chilean cherries in India, Chilean Cherry Committee of ASOEX organised an exclusive virtual meet event recently. Key speakers at the meet included Marcela Zuñiga, trade commissioner, ProChile; Charif Christian Carvajal from ASOEX; renowned nutritionist Ritika Samaddar; celebrated Chef Vicky Ratnani; and Sumit Saran, India marketing representative for Chilean cherries.

Earlier last year, the Chilean Cherry Committee of the Chilean Fruit Exporters' Association (ASOEX), alongside the Chilean Embassy in India and the office of the Chilean Trade Commission ProChile had launched their maiden generic promotion campaign in India to introduce the fruit to the discerning health-conscious Indian consumers. The campaign had evoked overwhelming response in India.

Speaking on the occasion, Zuñiga remarked, "ProChile is a Government entity and a trusted channel that connects the Chilean exporters with Indian importers whose main objective is to improve bilateral trade between both countries. At Prochile, we truly believe that these initiatives are a real connection point between both countries and also a strong platform to improve the Chilean presence in the Indian market. We are proud and delighted to be part of this cherry campaign and support ASOEX in making this campaign successful. I am indeed happy to see the demand for

Chilean cherries in India as our product is incredible for its premium quality, amazing juicy flavour, large size and bright red colour worldwide."

Joining the virtual session, Charif Christian Carvajal M, director of marketing, Europe and Asia, ASOEX said, "The broad Pacific Ocean and the Andes Mountains create a real paradise for cherry production and the unique weather conditions stimulate the growth of cherries. The differences between temperatures during the day and at night are particularly helpful for bringing out the wholesome and ripe flavours of Chilean cherries and assuring their good size and intense red colour. Our campaign "Cherry-sh Every Moment" has generated good response in the market and we have chalked out an extensive retail strategy to take this delicious fruit to discerning Indian consumers across the country, he concluded."

"Last season total cherry exports from Chile reached 255 tonne, surpassing the total volume imported in the Indian market the previous season. Chile’s exports of fresh cherries for the 2021/22 season are forecast to rise by 2.6% compared to last season, reaching 361,840 tonne, according to official projections released on December 8 by ASOEX. Last year, cherry market was relatively small in India, but has increased from 105 tonne (2016) to 292 tonne (2020), of which 43% come from Chile."

Demonstrating his culinary skills in preparing some really mouth-watering recipes using Chilean cherries, Ratnani said, "Cherries are a great fruit to garnish, decorate and include in your menu be it in food or beverage.” Ratnani live cooked two recipes – A Cherry Clafoutis inspired by the Indian Haldi Doodh and a Cherry Chaat.

Food And Beverage Matrix | January 2022

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CHOCOLATE IN 2022: BARRY CALLEBAUT REVEALS THAT HEALTH AND SUSTAINABILITY ARE TOP-OF-MIND FOR PURCHASES and manufacturers by responding to these trends,” says TJ Mulvihill, vice president of marketing, North America.

Barry Callebaut foresees the trends of “good for me,” “indulgent moments,” “chocolate I trust,” and “taking new forms,” continuing in 2022 and beyond.

Indulgent moments As the COVID-19 pandemic continues, consumers are turning to indulgences to seek happiness, pleasure and to celebrate.

Chocolate is one of the first places they look to indulge; 65% of US consumers agree that chocolate is their favorite indulgence and 70% of US consumers choose chocolate for their celebrations, according to the company’s proprietary research.

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nsights on chocolate themes for the forthcoming year collected by Barry Callebaut have indicated that health and sustainability are key drivers when choosing chocolate, as well as experiencing indulgent flavors in new formats.

The chocolate manufacturer believes it has “a unique pulse on global chocolate trends.”

Speaking to FoodIngredientsFirst, Bas Smit, vice president of global marketing at Barry Callebaut, says consumers care about sustainability and expect brands to drive positive impact.

Good for me “Planet protection is one of the top concerns and also part of what consumers value the most. That’s a great opportunity for companies and brands to accelerate and tackle the environmental challenges within the cocoa supply chain.”

This is Barry Callebaut’s third “Top Chocolate Trends” report for North America. Spanish, and Portugueselanguage editions are available for Latin America.

“We have a unique perspective on the latest consumer insights and innovation in chocolate confectionery. We are excited to help fuel growth for leading brands

Consumers want chocolate that’s good for them and that “they can trust,” says the Swiss chocolate manufacturer

The pandemic had many consumers turning to healthier alternatives of their favorite treats to boost their immune systems, a trend Barry Callebaut spotted in 2021.

Well-being is a priority for North American consumers, and a large proportion of consumers say that they are actively trying to improve their diet.

Though they are looking for healthier options, consumers don’t want to compromise on taste. Sixty-one percent wish there were healthier chocolate options, products that deliver the same taste quality but have reduced sugar, are plant-based or are all-around good for their body.

Chocolate I trust When consumers choose their next chocolate indulgence, they want something that won’t harm the environment.

“Pre-coronavirus, younger generations were very vocal and activist,” notes Smit. “The start of the pandemic and first lockdowns have put more emphasis on personal health, bringing planetary health to the foreground. But this has changed again. And now not only younger generations are demanding, but also the older ones,” he states.

This is also in line with Innova Market Insights’ Top Trend for 2022, “Shared Planet.”

Meanwhile, Smit recently told FoodIngredientsFirst that in the

past, younger generations such as Millennials and Centennials have been driving change relating to planetary health.

Barry Callebaut believes that sustainable chocolate is a must, and consumers trust products that communicate sustainability or transparency.

To keep up with the demand for snacks, companies are creating new chocolate formats.

Taking new forms As more people are staying home – whether for work or at-home celebrations – snacking has become more prevalent.

To keep up with the demand for snacks, companies are creating new chocolate formats and categories.

“Forty-two percent of consumers say that trying new snack flavors adds excitement to their everyday routines, especially when the flavors fit the season, such as pumpkin spice in the fall or peppermint in the winter,” Barry Callebaut highlights.

Jenna McFarland, consumer and marketing insight manager, adds: “This year’s ‘Top Chocolate Trends’ were developed by our team of chocolate segment experts and is inspired by data and insights from our primary research as well as data obtained from multiple leading industry sources.”

It is clear to Barry Callebaut that as snack cravings continue to evolve and consumers seek products that are good for them and the planet, manufacturers must find ways to incorporate exciting new flavors and textures while also committing to use ingredients that will not harm the environmentn

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GOA-BASED, MANDOVI DISTILLERIES TODAY ANNOUNCED THE LAUNCH OF PURSUE

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HARD-SELTZER 101:

he Miami and Bangalore based Hard Seltzer, which will be bottled and marketed in India. PURSUE is a novel Hard Seltzer brand developed in a global collaboration by top notch flavour specialists, boutique design firms and progressive product artists between Miami, continental Europe, and Western India.

As an alcohol category, Hard Seltzer is a blank slate – unshackled by historical associations or the weight of expectation. A truly versatile beverage and free from conventions.

PURSUE was created by taking 4 core pillars into account – Utmost Quality, Detailed & Unique Design, Artistry and Sustainability. PURSUE is an indulgence that defies guilt and encourages freedom in its many forms.

The Hard Seltzer offers four variants inspired by a marriage of global and quintessentially local Indian flavours – Mosambi and Mint, Strawberry and Rose, Peach and White Tea, and Mango and Chilli. This new offering will see a staggered launch at select hotels, bars, restaurants and MOTs, across 2021-22.

Starting with Goa and Pondicherry, then followed by Karnataka, Maharashtra, Delhi NCR and Telangana, PURSUE will be available at a starting price-range of INR 100 onwards for a 330ml pint. Prices will vary from state to state, based on

Hard seltzer is an alcohol-based carbonated beverage blended with natural flavours. Bottled in the brand’s zero waste and environmentally sustainable distillery in Goa, Pursue hard seltzer is clean, guiltfree and enjoyable to drink.. PURSUE is best enjoyed chilled from the bottle. local excise laws and taxes.

Speaking about the new introduction, Anish Reddy – CEO and Founder, PURSUE, shares, “With the everevolving pool of consumers who are becoming more experiential and quality driven, the idea behind PURSUE is to promote personal freedom, reshape conventions around alcoholic beverages and create a sparkling indulgence for everyone.

We want people to pursue a place that is theirs to experience and one without compromise.”

WHAT’S IN A NAME! PURSUE is a fresh, contemporary concept and a reflection of the determined energy and influence of a new generation. The name epitomises the spirit of individualism, happiness and freedom. A cyclical pursuit, where passion, purpose and playfulness are both the means and the end. Pursue makes for a perfect accompaniment through moments that are both simple and celebratory.

MESSAGE IN A BOTTLE: In making its patented designed bottles, PURSUE took a walk down memory-lane to revive designs of soda-bottles across different decades – a mainstay of languorous summer afternoons from our childhoods. The result is an elegant bottle that retains a sense of familiarity while taking a progressive outlook. Each groove in the glass offers captivating visual refractions when the bottle is filled with effervescent seltzer.

DESIGNS ON FLAVOUR: Dutch illustrator and muralist, Joren Joshua´s lanky characters give tactile form to each flavour. With subtle references to the ingredients and the name of each product, the avantgarde art finds its canvas on the bottle-caps and necks – making each bottle a collectible.

Mosambi & Mint is an ode to nostalgia. The rejuvenating blend of juicy Mosambi (Sweet Lime) and fresh mint will take you on a trip to your childhood through the magical

lanes of India. The mildly sweet taste with a hint of tart and the refreshing citrus effect makes this concoction a tropical addition to any occasion.

Pursue your inner child with the Mosambi and Mint. Strawberry & Rose defines the elixir of love. This seltzer brings together the juiciest of strawberries with vibrant roses, making it perfect for celebrations and special evenings.

The nose & palate of this carefully crafted concoction will make you fall in love again! Pursue what you love with the Strawberry & Rose.

Mango & Chilli will set you on an adventure to a place far-far away.

An exciting flavour combination of luscious, ripened mangoes and spicy chillies, makes it a perfect companion for all your adventures. This seltzer is a sweet and spicy experience that gives you the taste of newness whenever you find your destination.

Pursue meaningful adventures with the Mango & Chilli.Peach & White Tea will raise your spirits and take you to the moon. An uplifting mix of fresh peaches with a subtle hint of white tea, this seltzer will leave you wanting for more.

The smooth blend delivers a delicate & addictive palate full of flavours that will instantly put you in the groove.

Pursue your rhythm with the Peach & White Tea n

MCDONALD’S INDIA – NORTH AND EAST ADDS NEW AND MEANINGFUL CHOICES IN HAPPY MEAL

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s part of commitment to families, McDonald’s India – North and East has added new and meaningful choices in the beloved Happy Meal, with an aim to give a wholesome and nutritious refresh to its menu. Customers will now be able to order pineapple tidbits, and apple juice (that is 100% fruitbased*), or chocolate milk shake in addition to burger of their choice with their Happy Meal. Apple juice offered with HM is 100% fruit-based juice drink with no added sugar. The chocolate milk shake is a low-fat dairy based drink rich in calcium and protein. With these additions to the Happy Meal, McDonald’s aims to offer nutrition based, balanced choices to customers and their families. The new menu items are free from artificial preservatives, artificial flavours and artificial colours.

Commenting on the launch, Mr. Rajeev Ranjan, Chief Operating Officer, McDonald’s India – North and East said, “Every day, families visit McDonald’s restaurants and create lasting memories over meals of their choice. Through introduction of Fruit bowl, 100% fruit-based juice drink and Calcium & Protein enriched Milkshake in our Happy Meal menu, we are offering food and beverages choices that will enhance the feel good, delicious experience of our Happy Meal customers. We continue to make steady progress on our food journey and create positive and meaningful changes so parents can feel good about our Happy Meals.”

Over the years, McDonald’s India – N&E has added new menu items, ingredients and innovations that have helped change the industry and continues to evolve the menu

as per customers’ evolving tastes and preferences. “We’re having conversations with our supply partners, customers and internal and external experts to introduce changes to ensure that we are able to serve our customers’ stated and unstated food needs,” added, Rajeev.

With Food safety and quality always at the core, all McDonald’s products go through comprehensive quality checks, from farm to table, so that the customers can enjoy safe and delicious food every time they choose McDonald’s.

Furthermore, as a commitment to quality and safety in the current times, McDonald’s India – North and East has introduced the Global ‘Safety+’ program that includes nearly 50-plus process changes in the restaurant operations. Safety+ is a Global system of enhanced hygiene and safety practices that

help ensure that every part of the McDonald’s experience is safe for its customers and employees. It builds on more than six decades of safetyfirst

leadership

in

McDonald’s

restaurants.

Customers can order their favourite bundle

of

happiness

in-stores,

through McDelivery, at Drive-thru’s or through the McDonald’s App.n

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SIDEL CONTRIBUTES TO LESIEUR SUSTAINABILITY AND FLEXIBILITY VISION WITH THREE COMBI SOLUTIONS FOR LIGHT-WEIGHTED RPET EDIBLE OIL BOTTLES

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etween 2019 and 2021, three Sidel and Serac Combis for edible oil have been installed in the bottling facility of Lesieur in Coudekerque (North of France). The oil, sauce and condiment company can now produce light-weighted bottles and use recycled PET (rPET).

Operationally, the combination of the two technological experts for edible oil, Sidel for Blowing and Serac for Filling/Capping, has also helped Lesieur rationalise its number of bottle formats and reduce its overall changeover times as well as its energy consumption.

Founded in 1908, Lesieur produces and sells a full range of vegetable oils, sauces and condiments, with innovative products focused on several specific areas: taste, quality, nutrition and sustainability. Being part of the Avril Group, the company launched a modernisation plan for its production sites in 2015. The plant in Coudekerque, one of the largest plants in Europe in terms of bottling volumes for edible oil, has benefited from a dedicated investment of 20 million euros over three years for its bottling centre.

Bottling 170 million litres per year, the historic Lesieur site was looking to improve bottle quality and reduce scheduling constraints due to separate blowing and bottling centres. In addition, the production capacity was organised around seven bottling lines, including several small, low-speed lines.

common outer diameter, we now have a much leaner way to approach our production schedule, while still being able to propose different shapes to our customers,” states Denis Trelhu, Production Manager.

Ensuring a sustainable future with light-weighted rPET bottles

A transformation with quality, ergonomics and flexibility in mind The transformation has been structured around the installation of three Sidel Serac Combis with blowing, filling and capping functions, which can produce 0.5 or 1 L formats up to 2 and 3 L at speeds ranging from 15,000 bottles per hour (bph) all the way up to 30,000 bph.

“We decided to invest in an on-line blowing solution. Now, we have only five production lines, but we are able to increase our general production capacity thanks to Sidel’s high-speed solutions. There has been a very positive impact on production costs as well,” says Francis Arulraj, Project Manager at Lesieur.

With the new Combis, the heating

and blowing technologies ensure consistency in bottle integrity. This technological change has improved not only quality, but also ergonomics.

Sidel’s equipment takes up very little floor space; thus, it has helped the company remove conveyors and walkways and make the operators’ daily work easier. When it comes to format changeovers, not only are they easy enough to be done by the entire production team, but they also meet production and adaptability needs. The mould changeover time, for instance, is shorter and easier, which lowers production downtime.

“We have also optimised our line’s availability thanks to the support of the Sidel packaging team. By rationalising the number of bottle formats from 22 to 14, thanks to a

Whether transparent or opaque, PET is a material of choice when it comes to bottling edible oil, since the bottles can be formed into specific shapes.

As a leading PET solution provider, Sidel has really contributed to Lesieur’s sustainability vision. “We have actually reduced the weight of our preforms. We are now able to produce bottles between 16-18 grams with up to 100% rPET,” comments Denis. Not only the packaging, but also the production line helped Lesieur pursuing the goals from its sustainable development chart. By virtue of an optimised oven and lamps, the overall electrical consumption of the blower has been lowered.

Moreover, blowing pressures have been greatly reduced, which leads to a decrease in energy consumption for the compressor fleet.

“We have developed an excellent partnership with two historic suppliers, Sidel and Serac, who have proven their expertise in the oil bottling field, while also leveraging the experience of the technicians who have been on site throughout the project. With this three-sided partnership, we are sure to take a big step forward,” concludes Christophe Lance, Plant Managern

SMITH & JONES PERI PERI MASALA MIX: THE NEW-AGE CONDIMENT

taste. Another first-of-it’s kind sprinkler is the Garlic & Herbs Masala mix that is ready to meet another trending demand.

With its dedicated passion to bring home new and trending international flavour in exciting ways, Smith & Jones, a brand by Capital Foods, has launched the all new Peri Peri Masala Mix.

The most unique and innovative taste enhancer in the market that beats all other condiments for snacking. Specialised in condiments and cooking pastes, the company marks the newly launched product as another long-needed innovation in food processing. An exotic, spicy, and tangy blend of flavours, it comes in sprinkler powder form, making it easy and convenient for everyday usage. Just Sprinkle it over pizzas, pasta, fries and salads or use it as a masala ingredient in BBQs and veg dishes to bring out

extra zest of flavour and taste.

Trending with current times, it is designed to suit all kinds of taste palates, including children.

It stands out as the new-age condiment with it’s superior taste and easy usage. Your favourite international flavour of spice mix is now available at your nearest grocery shop at a very affordable price.

Adding to the list, the company has introduced two other exciting variants of Masala Mixes in sprinkler form for the first time in Indian market. As Italian dishes are now common in Indian kitchen, the company has launched Italian Spices Masala Mix to fulfil the need of a handy burst of Italian flavour. Sprinkle it over pizzas, pasta, soups, and salads for a rich Italian

Now you can enjoy your favourite garlic bread in an even more flavoursome way. You can also sprinkle it over cheese garlic bread, chilli cheese toast, stir-fried vegetables, paneer, and fried chicken. Hygienically manufactured, these Masala Mixes are perfect blend of spices which makes them deliciously fragrant sprinklers. They have the magic to transform any regular snack/dish into a flavourful mouthwatering experience n

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4th ANNiversary

January 2022 | Food And Beverage Matrix

ROASTEA ‘, STRENGTHENING ITS PRESENCE ACROSS INDIA

oastea started its first vertical, “The Corporate Coffee and Tea Vending Machine,” in 2019, catering to corporates, offices, hospitals, and the like. From dishing out 500 cups a day in 2019 to a staggering 30,000 cups every day, Roastea has been expanding its footprints across Indian corporates, hospitals, government entities, and industrial sectors, amongst others.

The rapidly-growing footprint of Roastea began with coffee and tea vending machines and has grown to over 300 vending machines on the ground and under construction in 2021. Indian startups have been in focus for quite a while. Young entrepreneurs with a thirst for innovation are reaching the zenith of success by adding value to the overall startup ecosystem.

Roastea is the result of the brother duo’s innovative minds and unprecedented thought to serve beverage-lovers with 25 plus varieties from a single vending machine. From serving 30,000 customers a day to doubling the target in the coming days, Roastea is carving out a niche in the Indian beverage market with its enriching taste, a never-seen-before product portfolio, quality commitment, customer satisfaction, and hasslefree services.

Roastea is now on the path to great success. What started as an idea at a law firm back in 2019, has transformed into a “complete beverage company” today. The lawyers-turned-entrepreneurs duo of Chaitanya and Anurag established

Roastea with a vision to provide good quality products whilst catering to all kinds of palates.

We are competitive and are far better priced as compared to our competitors.

Anurag Bhamidipaty, Founder of Roastea, said, “Our Fresh-Milk based vending machines are the perfect “Pantry Replacement” that an office has been looking for. We use our own coffee and tea blends with specially curated green tea to satisfy the customers’ palates. Our dedicated in-house tech team and house customer service team are always available for instant support.

While the partner and founder of Roastea, Chaitanya Bhamidipaty, added, “With a keen focus on homemade chais, people just love to relish our masala chais.” We have received multiple inquiries for our vending machines to be placed in their households. With our vending machines, we will, believe it or not, revolutionise the much-loved Indian beverages while saving them time

and energy.

Presently, Roastea holds pan-India contracts with several corporate companies. Within one year of starting our business and just 1718 operational months during a pandemic-hit market, we’ve scaled new heights. So far, we are present in Delhi-NCR, Maharashtra, Karnataka, and Gujarat. “With a focus on pan-India expansion, we’re improving, excelling, and going above and beyond to establish ourselves as a beverage connoisseur brand across the country,” Anurag Bhamidipaty said.

The current revenue rate is a whopping Rs.6 crore. Roastea has a wide portfolio ranging from filter coffees to western-style coffees (Cappuccino, Latte, Americano), Indian Masala Chais (Elaichi, Ginger, Masala, Tulsi, and Lemongrass) to artisanal green teas (Detox Kahwa, Kashmiri Kesar Kahwa, Lemon Ginger, and Honey Lemon). The product basket also includes haldimilk and kaadha as immunity boosters. Roastea leverages IoT technology in its vending machines to analyse consumer behavior, track customer preferences and record a consumption matrix. Touch-less dispensing (through a QR code facility) and Inventory Management empower Roastea vending machines to be smart, safe, and quick in the post-Covid era.n

Food And Beverage Matrix | January 2022

4th ANNiversary

MODIFIED ATMOSPHERE TRAY PACKAGING(MAP)

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THE FDA IN MAHARASHTRA ISSUES AN ORDER TO STOP WRAPPING EATABLES IN NEWSPAPERS

January 2022 | Food And Beverage Matrix

HRAWI ISSUES ADVISORY TO MEMBERS ON FOLLOWING GUIDELINES BY GOVERNMENT

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n Maharashtra, the Food and Drug Administration (FDA) has issued an order asking food vendors not to wrap any edibles in newspapers while selling them to customers as the ink used for printing is harmful.

Showing the way to the vendors to stop giving food items like “vada pav”, “pohe”, sweets, bhel and others wrapped in newspapers to customers, the FDA also cautioned of strict action if the practise is not stopped. When giving a food parcel, the vendors often wrap the items in newspaper.

The FDA said that since the ink used for printing newspapers is made

up of chemicals, offering hot food items like vada pav, pohe, fritters, bhel, bakery products and several other such food items wrapped in newspapers can be dangerous. It directed that the vendors should stop wrapping the edibles in newspapers immediately, or else strict action would be taken.

In 2016, the Food Safety and Standards Authority of India (FSSAI) issued a Pan-India advisory, banning newspapers from being used for wrapping food items. But we received complaints that the use of newspapers by vendors is still going on. Therefore, in order to create awareness, we have issued this order

ith reference to a circular dated December 24, 2021, by the Government of Maharashtra, the Hotel and Restaurant Association of Western India (HRAWI) has issued an advisory to its members on strictly following guidelines as instructed in the circular.

The advisory requests all F&B establishments to display prominently, as per their licences or permissions, the full capacity along with 50 per cent of that capacity.

For enclosed spaces, the total number of attendees at any time should not exceed 100 and for open to sky spaces, 250 or 25 per cent of the capacity. The circular also has ordered against New Year functions or celebrations and demands Covid Appropriate Behaviour (CAB) from all establishments. The association

has requested its members to ensure that their staff and guests be fully vaccinated and safety protocols along with all necessary precautions be observed diligently.

“The Omicron threat is real and we must support the Government in curbing its spread. This is in the interest of not just the Government but also to ensure that we do not go under another lockdown. The hospitality industry has been compliant with the Government’s guidelines all through the pandemic and even at this juncture it would be extremely critical that we do not let our guard down even for a moment.

HRAWI requests all its members that we commit to ensuring our own safety and thereby our guests’ for ushering in the New Year by not letting this virus win,” says Sherry Bhatia, president, HRAWI.n

R&D FOCUSSED HEXAGON NUTRITION FILES FOR RS 600 CRORE IPO

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on making healthcare investments in India.

umbai-based Hexagon Nutrition Limited (HNL), a fully integrated company, engaged from product development to marketing including research and development and manufacturing of nutrition, with a focus on quality, has filed preliminary papers with capital market regulator Sebi to raise funds through an initial share-sale.

The initial public offering (IPO) with a face value of Rs 1 per equity share consists of a fresh issue of equity shares aggregating to Rs 100 crore, and an offer for sale of up to 30,113,918 equity shares, according to the draft red herring prospectus (DRHP).

As per market sources, the issue size will be approximately in the range of Rs 500-600 crore.

Arun Kelkar, up to 2,500,000 equity shares by Nutan Subhash Kelkar, up to 12,204,250 equity shares by Somerset Indus Healthcare Fund I Limited and up to 73,668 equity shares by Mayur Sirdesai (The “Other Selling Shareholders”).

capital requirements; Rs 19.17 crore for funding capital expenditure requirement for expanding existing facility; Rs 7.15 crore for investment in subsidiary and financing capital expenditure at existing facility and general corporate purposes.

The offer for sale comprises up to 7,700,000 equity shares by Arun Purushottam Kelkar, up to 6,136,000 equity shares by Subhash Purushottam Kelkar (The Promoter Selling Shareholders.”), up to 1,500,000 equity shares by Anuradha

The proceeds from its fresh issuance worth Rs 33.5 crore will be utilised for the repayment or prepayment of borrowings, in full or part of all or certain borrowings for the company and subsidiaries; Rs 15.00 crore for funding incremental working

In 2016, Somerset Indus Healthcare Fund-I, along with Mayur Anand Sardesai, an advisor and director at Somers.et Health Capital Advisors, had invested Rs 25 crore for a 10% stake in the company. Somerset is an offshore private equity firm focussed

Founded by Arun and Subash Kelkar in 1993, Hexagon Nutrition started as a micro-nutrient formulations player, and today it has moved up the value chain to develop brands like “Pentasure”, “Obesigo” and “Pediagold” which are leading names in the health, wellness, and clinical nutrition space. It is the only holistic nutrition player that offers clinical products, micronutrient premixes and therapeutic products. Its product portfolio includes fortification of foods, therapeutic nutrition, clinical nutrition and alleviation of malnutrition.n

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4th ANNiversary

January 2022 | Food And Beverage Matrix

CHANGES IN F&B SECTOR POST COVID AT INDIAN AIRPORTS Chef Rajesh Shetty

during the pandemic due to its perceived health and immunityboosting benefits. Consequently, the food and beverage industry witnessed a rapid rise in vegan-only and farm-to-table establishments that promote plant-based consumption.

Considering that the typical Indian diet is generally vegan-friendly, the lifestyle transition was relatively prompt and easy to implement for most consumers.

he unprecedented outbreak of the Covid19 pandemic led to the ceasing of international and domestic flight operations to regulate passenger movement and prevent the virus's widespread propagation. Within a short time, the aviation industry oversaw a myriad of changes that it had not witnessed in a generation. The airport business seemingly came to a standstill with virtually no customers at the airports, resulting in minimal sales for the consumer-centric food and beverage sector.

As the world commences to step into the post-pandemic era, most businesses still find themselves in a mode of survival, reinventing themselves to stay relevant in a world driven by change. The airport food and beverage industry is one such domain that has undergone a metamorphosis to offer travelers a quality-focused wining and dining experience.

Significant changes that are happening post-Covid-19: 1) Safety and Sanitation: Safety and Sanitation are the two of the main concerns for traveling passengers, which is why all food and beverage operators are strictly mandated to adhere to the protocols laid down by Food Safety and Standards Authority of India (FSSAI). Governing body's 48-pointer checklist now serves as the SOP for licensed service

4) Digitisation and use of AI:

providers. In addition, all airport food and beverage services are obligated to fulfill four specific mandatory requirements to obtain a favourable FSSAI Food Hygiene Rating.

Businesses are scored according to their fulfillment of the four significant parameters. A score of 81 or above is generally an indication of a well-run operation.

The FSSAI rating system is similar to the UK's FHRS (Food Hygiene Rating Scheme), and has recently been instated in India to elevate the standards of food hygiene and quality of service within food and beverage industry, making it comparable to international standards.

2) Menu Reengineering: The pandemic has increased self-

awareness among travelers who now have a greater understanding of the value of health and well-being. The change in emphasis has resulted in consumers constantly seeking healthier dining options. Several leading food and beverage operators have responded to the trend by reengineering and redesigning their menus to represent healthy food options for their health-conscious customers adequately. Equipped with simplified and highlyoptimized menus, food and beverage businesses convey their specialties better and display their customercentric nature effectively.

3) Introduction of Healthy Concepts: Adopting an organic or vegan diet had become increasingly popular

Digitalisation and the use of AI have become the norm post the pandemic; almost every operator has incorporated features to enhance the guest experience, improve efficiency and speed of service. AI assists techdriven food and beverage players by enabling them to understand the preferences of their consumers in detail by leveraging existing data through a series of algorithms.

Businesses are now equipped with the foresightedness of accurately predicting the behavior patterns of their patrons, a win-win situation for both parties.

5) Contactless Delivery: The contactless delivery model gained immense popularity during the lockdown in light of the stringent social distancing initiatives undertaken by governments across the globe. The contactless system continues to be employed at airports for food deliveries as customers can access many highquality gastronomic options, all without leaving the comforts of the service gate. The concept is highly convenient, time-efficient, and minimizes human contact, which is why its dependency has increased, despite the world being in the postpandemic stage.

The food and beverage sector is rapidly evolving, with digitisation being at its helm. The services industry is gearing up to develop into a highly-customised and consumer-focused ecosystem that continually introduces innovative offerings. Aspects such as health and safety will be globally standardised, and daily operations will become leaner, decreasing their dependence on labour. All these improvements will usher in a new era in consumer experience, functioning as a trendsetter for other industries to emulate in the future.

(The author is executive chef, Adani Lounge

by Travel Food Services)

Food And Beverage Matrix | January 2022

4th ANNiversary

FSSAI SURVEY ON OILS SHOWS QUARTER OF THE SAMPLES FAIL IN QUALITY

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SSAI has released the results of a nationwide survey on edible oils conducted from 25th to 27th August 2020, wherein nearly a quarter of the samples failed in quality category related to presence of hydrocyanic acid and limits of refractive index amongst others.

The purpose of the survey was to assess the ground realities with respect to oil safety, quality and misbranding, a FSSAI statement said in this regard.

FSSAI informed that a meeting with stakeholders was organised on 9th September 2021 to share the Key Findings of the Oil survey report and sensitise different stakeholders about the safety and quality concerns associated with different oils.

The way forward for the state food departments, oil processing companies, concerned ministries and departments was also discussed during the stakeholders meet.

On delay in publishing the survey, FSSAI’s spokesperson said that these results were shared with the states and consultations were held, which took ‘some time’.

Meanwhile, these samples were sent to various FSSAI notified labs, where they were tested for safety, quality and misbranding parameters, in compliance with the existing Food

Safety and Standards Regulations (FSSR).

In this survey, 4,461 oil samples grouped into 15 different oil types (Mustard oil, Coconut oil, Palm oil, Blended oil, Cottonseed oil, Soybean oil, Sunflower oil, Safflower oil, Groundnut oil, Canola oil, Rice Bran oil, Sesame oil, Corn oil, Flaxseed oil and any other non-listed oils), from 587 districts across the country and four metros were picked by the Food Safety Officers of various states and UTs. The results from this survey indicated that out of 4,461 picked samples: 2.42% (108) samples were non-compliant on account of safety parameters, which included the presence of Aflatoxins, pesticide residues and heavy metals at levels higher than those prescribed by

Food and Beverage Matrix

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Ramesh Dhumal Marketing Executive : O.P.Srivastava Editorial Correspondent : Veena D Designer : Prashant Parker Circulation Manager : Shreya D. Administrative Division : O.P. Dubey Account Dept : Hitendra Bajpai

Advisory Board Saheb Bajaj CEO Punjab Sind Foods (India) Pvt. Ltd Arun Varangavkar Chairman Garkul Industries Late. Shiv Prakash Bajaj Chairman Tresbon Consulting Solutions Rajiv Mitra MD Prabhat Dairy Prakash Waghmare Waghmare Food Products Harvinder Bhatia Country Head Bitzer India Pvt Ltd Prassana Deshpande Director Chaitanya Group of Industries Ram Kumar MD Spectra Plast India Pvt Ltd Samayak Lodha MD MB Sugars

FSSR. In the Quality category: 24.2% (1,080) samples were non-compliant with respect to presence of hydrocyanic acid, and failure to meet the prescribed limits of Refractive Index, BR reading, Fatty Acid Profile, Iodine value, etc. across States/ UTs and Oil types.

Non-compliance in quality parameters indicates possible adulteration or blending with other oils or materials.

Other non-compliance observed in relation to quality were failure to meet the shelf-life standards (Acid value, presence of moisture content, rancidity, peroxide value, etc.) and prescribed standards of additives (DMPS, TBHQ and BHA).

Instances of oil samples failing in

one or more categories were also observed in different oil types across states/UTs. In the label misbranding category, 572 (12.8%) samples were non-compliant on fortification claim like presence of Vitamin A and Vitamin D. Some oil types picked up from the market had label misinformation on their labels which were non-compliant to the FSSAI labelling requirements.

FSSAI has asked all the states to intensify the enforcement drives to prevent the adulteration in the oils.

The Ministry of Agriculture and Farmers Welfare and Ministry of Food Processing Industries were requested to integrate their efforts in eliminating the problem of contaminants through implementation of Good Agricultural Practices and / or safe handling or processing techniques.n

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4th ANNiversary

January 2022 | Food And Beverage Matrix

COVID-19 NOT ONLY AFFECTED THE WAY CONSUMERS BUY BUT ALSO IMPACTED PRODUCT CHOICES Atul Kumar

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he world that surrounds us is ever changing and evolving into a version that fits best with the times that come. Through the fast paced lives of every individual, some things remain the same and that is the need for essentials in one’s home for the smooth functioning of their house. A decade ago we may not have imagined that technology would play a crucial role in the everyday life of consumers and yet here we are. Technology has always been a way for humans to be aided into simplifying complex tasks and thereby saving time. Like shopping at the tip of one’s finger, whether it is for food, clothes, or other things. On the other hand, there was a resistance amidst consumers to purchase certain items like ‘groceries’ online.

However the Indian customer has faced numerous challenges in the past two years due to the pandemic and its unending mutations and after-effects.

Covid-19 not only affected the way consumers buy but also impacted product choices based on various aspects. Consumer priorities changed significantly making it essential for retailers in India and abroad to adapt. Physical shopping decreased rapidly with the rise of coronavirus cases and shoppers preferred online shopping over in-store purchasing.

This led to the success of online shopping platforms, and retailers saw a major decline in footfall of in-store customers.

Consumers preferred to stay indoors in the safety of their homes even if it meant shopping lesser than usual and stocking up in advance.

Quarantining in one’s homes made consumers give prime importance to products that were needed in the moment whereas non-essentials played second fiddle to essentials.

Consumers only wanted to invest in products that they needed for day-today operations as many people lost jobs and were living hand to mouth.

Groceries too, which are an important part of an individual’s daily life, were being bought online on a weekly or monthly basis as citizens were paranoid about contracting the deadly virus. The purchasing of groceries online led entrepreneurs and big companies to recognise the untapped potential of online grocery platforms.

There are numerous upcoming platforms in the segment, and the amount of funding being allotted to e-grocery shopping players in India, only goes on to show that the market is

constantly growing and will continue to expand. The market size was valued at $2.9 billion in 2020 and is expected to touch $24 billion by 2025 as reported by RedSeer Consulting.

There has been a behavioral shift in consumers with regards to e-grocery shopping in the past 18-24 months and the shift is here to stay for a multitude of reasons. Below are a few trends to delve deeper into the segment through consumer behavioral patterns;

Seeking convenience Consumers have transitioned into becoming convenience seekers. They are hard pressed for time as they are multi-tasking countless personal and professional responsibilities. With an overwhelming number of daily tasks, consumers do not have time and bandwidth to go out and shop for groceries. So they are getting things done through the internet. By eliminating the need to physically purchase groceries, a consumer is left with one option – delivery to their doorstep that is quick and hassle-free.

Hygiene and quality Coronavirus has driven a major change in consumer behaviour and demands. While they used to be nonchalant when it came to purchasing vegetables and fruits, they are now extremely cautious and concerned when it comes to hygiene and quality. Consumers grew to value safety, hygiene and quality produce more than anything. They seek platforms and brands that adhere to and adopt measures to ensure product safety keeping the health of consumers in their mind. Fraazo

offers a one-touch delivery model with minimal handling to ensure consumers obtain what they require.

Freshness While convenience and speed have taken precedence, consumers are still very conscious of freshness of produce. Due to the pandemic, they are also evidently cooking at home more often which is why they are paying more attention to what they are eating, how fresh it is. To adhere to the needs of consumers, quick commerce platforms are ascertaining that the produce they sell is fresh, and of good quality.

4.

Economical pricing

While safety, hygiene and quality produce is a requirement for the end user, the value of the product is also an aspect they consider. Since the lockdown, numerous individuals had to face unprecedented and challenging situations in their professional lives and hence had to work harder to make ends meet. Their requirements too were cut down to just essentials which also made them more aware of how much they spend.

If a product is not value for money and does not serve the purpose for the buyer, they will not use that platform or brand again and switch to a mode that offers better pricing.

Farm to fork Consumers are growing more conscious about the food they eat and where it comes from so as to opt for healthier choices. Keeping that in mind, they deliberately seek produce that is not only in line with their food choices but also comes from a

source that is paid fairly. E-grocery platforms too are cognizant of the fact that consumers actively favour channels that align with their needs.

Considering these platforms as compassionate, consumers choose and stick to ‘Farm to Fork’ models as there are no middlemen involved and farmers get better value for their produce.

User-friendly quick commerce platforms The pandemic pushed customers to become comfortable in the safety of their homes for them to order anything they needed online.

Stocking up on groceries without stepping outside their houses became the only option buyers could opt for due to the lockdown and restrictions imposed. This not only boosted e-commerce but also led to the rise of numerous quick commerce platforms that would help customers shop for essentials. This changed the course of consumer habits with regards to online shopping and groceries. The increasing number of online buyers and growing trend of ordering groceries online has led to consumers seeking more sophisticated and user friendly apps as the consumer base includes people who may not be techfriendly or used to using complex apps.

The conclusion is that consumer behaviour keeps changing as per trends and significant modifications in their mundane lives which may or may not be in their control. To keep up with the trends, platforms and brands need to adjust and accommodate the demands of their buyers.

(The writer is CEO & co-founder at Fraazo)

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