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THE TASTE OF HAPPINESS... www.punjabsind.com |

Masterline has mastered their act of baking for over three decades now, catering to various needs of thousands of bakeries across the country. We allow bakers to delight their customers with some of the best bakery products - from delicious cakes abd mufﬁns through scrumptious cookies, biscuits and breads to a variety of crusty puffs and kharis. Whatever you choose to bake, we have the Fat & Margarine to perfect your act.

July 2021 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

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Editor Note

Dear Readers;

As we are focusing on food ingredients in this edition. In this health an immunity conscious era, growing consumer demand for foods with benefits beyond basic nutrition has created lot of opportunities for the food and ingredient manufacturers. The common man today fears sickness, yet lacks the much-needed awareness about the healthy habits and health benefits of any product. There is a confusion amongst the consumers because of ambiguity of understanding the difference in pharmaceutical, nutraceuticals and functional foods, however with the rapid development of the regulatory authority are trying to clear that. It is important to understand that when we are considering functional food, it is not only scientific properties, functional benefits and impacts but also inclusion of this specific category under the Nutraceuticals Regulations, 2016, under the Food

Safety and Standards Authority of India. Section 22 of the Act states that, foods which are specially processed or formulated to satisfy particular dietary requirements which exist because of a particular physical or physiological condition or specific diseases and disorders and which are presented as such, the composition of these foodstuffs must differ significantly from the composition of ordinary foods of comparable nature, if such ordinary foods exist. The composition of the food stuff in functional foods differs from the composition of the ordinary foods on account of the different types of technologies utilised for obtaining functional foods and bioactive or extracts. Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular

basis. Linking the consumption of functional foods or food ingredients with health claims should be based on sound scientific evidence. Food business operators are allowed to make ‘nutritional’ or ‘health’ claims provided there is direct or implied relationship between the nutrients or ingredients used. Claims can be made on basis of nutrient or ingredients and health benefits. Types of health claims include nutrient function claim, health maintenance claim, enhanced function claim, immunity claims, anti-ageing claim and disease risk reduction claims. Every new product that is manufactured from the start to end-of-batch safety and quality, must be focussed and monitored no matter how tough the process is. It is of utmost importance as the decision to purchase a product is made by consumers. The consumers search for options and are in need due to health concerns, may decide to choose a functional food on their own. Hence, the onus of quality and safe

products and providing consumers with adequate information to make informed decisions is on the manufacturing industry. Functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences today. However, it must be emphasized that these foods and ingredients are not magic bullets or panaceas for poor health habits. Diet is only one aspect of a comprehensive approach to good health An article on Functional Foods is included in this edition. Please keep sending us your valuable suggestions with your expectations & feedback to manan@tresbonconsulting.com . For more articles you may also log on to our website and enjoy reading any time.

Best of Luck! Thank you Manan Bajaj

ROBOMINDS CALLS PIAB'S NEW MX SUCTION CUP THE "SUPER CUP" According to robominds, the latest vacuum technology product from Piab has earned this nickname because it simply lifts anything regardless of the material, geometry, or surface structure. And so, the all-rounder is exactly the suction cup that robominds has been missing for its picking solutions for eCommerce customers and manufacturers of complex products.

Photos courtesy of robominds

obominds‘ SmartPicking concept based on a vision system and AI-controlled software decides independently which object to take out of a box with randomly assembled contents and how. The camera recognizes the position and the gripping points of the object without requiring any training, the so-called "teaching" of the system, nor

CAD data or complex programming. This makes it particularly easy for commissioning and use, especially for users who do not have specific robotics or IT know-how. So far so good. But what was missing until now was a gripper that could just as universally pick up all objects presented to it. Confronted with a new request to process and sort returns from a retail chain that had expanded its online business due to the COVID 19 pandemic, this bottleneck had to be overcome. “That's why I directly called the specialist at Piab and described the problem,” explains Christian Fenk CSO from robominds. Bernd

Gries,

Manager

Global

Strategic Accounts at Piab, explains: “In fact, this request from robominds was a fortunate coincidence. We had just developed the first prototypes of our new MX suction cup, a multipurpose tool, and were looking for test customers who would use it on real applications of a bin-picking task in which the products are not specifically arranged. The intent was to check whether the suction cup holds, what it promises and really can accommodate products made from a wide variety of materials, with different surfaces and geometries." At robominds, the MX suction cup quickly emerged as the missing link in the chain of the smart picking concept.

“It exceeded all of our expectations. No matter whether it is a roll-on deodorant, shampoo bottle, loose pot sponges, biscuit packs, plaster boxes, mustard tubes, disposable razors wrapped in foil, gummy bears, mouth-nose masks or ice scrapers. Even screw caps for jam jars in an already porous, i.e. air-permeable plastic bag were not a problem. That is why the MX suction cup has been nicknamed "Super Cup" by us. It's just great because it picks up everything, regardless of what you put in front of it,” says Christian Fenk, describing the test results. And he adds, “At robominds we have already worked with various Contined to page no 3

Food And Beverage Matrix | July 2021 Contined from page no 2

when the number of components is too large to be stored next to the assembly line. Then the robominds smart picking solution is placed on a mobile device to drive through automated rack storage systems and collect the relevant individual parts and assemble them for production.

The robominds systems are used both in eCommerce / online retail for the compilation of packages and for the sorting of returns. They also support automotive and machine builders with the picking of components for the manufacture of a product

Photos courtesy of robominds

suction cup manufacturers, but the Piab suction cups are just unbeatable. And although suction cups look so inconspicuous at first glance, we know the innovative strength and expertise behind their development. That is why Piab is now our exclusive Tech Alliance partner for vacuum technology products."

Photos courtesy of robominds

The MX suction cup was developed by Piab engineers as a universal suction cup and has excellent gripping properties on many different surfaces, materials, and geometries. It is compatible with all attachments

and functions of the proven piGRIP® suction cup family and is made of robust DURAFLEX® material. This material combines the elasticity of rubber and the wear resistance of polyurethane. It has a fantastic shape memory and "mark-free" properties. Thanks to its exceptional sealing properties, the MX suction cup can safely handle products even with low vacuum power - yet difficult objects. Because the excellent sealing reduces the leakage rate and thus the need for

large vacuum flows. It is therefore perfect for small vacuum systems such as those used with cobots, for example in connection with Piab’s piCOBOT® or Mini Cobot gripper (MCG). A low vacuum level also has the advantage that wrinkles or bulges on the surfaces being handled, such as film packaging, are avoided. That way products arrive flawlessly at the end customer. For more information visit www.piab.com/robomxn

MX suction cup family

One for all Wondering how to efficiently handle all kinds of products in food logistics and warehousing? The MX-suction cups are outstanding for picking various objects of different materials. Designed primarily for logistics, warehousing, e-commerce and re-cycling applications – this is a truly multi-purpose suction cup with extreme gripping capabilities on many different surfaces, materials and geometries, handling anything from vegetables packaged in thin biodegradable foil to rice packs made of permeable paper or carton packaging of pralines to odd shapes like unpacked apples or bananas.

•

One picking solution for nearly all goods

•

Reduced pick failures for dynamic handling

•

Longevity, ”mark free” DURAFLEX® material

For further information contact us at info-india@piab.com or visit http://go.piab.com/mx

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July 2021 | Food And Beverage Matrix

KERRY TO ACQUIRE PRESERVATIVES MAKER NIACET FOR AROUND $1BN

erry has agreed to buy Hare Topco, trading as Niacet, from an affiliate of funds advised by SK Capital Partners and other shareholders, for approx. $1.02 billion. Serving customers in more than 75 countries across the globe, Niacet is a provider of preservation technologies, such as low-sodium systems for meat and plant-based food. According to Kerry, the preservatives maker is differentiated by its proprietary drying and granulation process technologies in its key market categories of bakery, meat and pharmaceuticals. Niacet is expected to have pro forma annualised revenue of around $220 million for the year ended 31 December 2021.

ver wondered how ‘Indian Chinese’ cuisine overwhelmed India that now it is served in every corner of this country? Well the answer to it is that we Indians love ‘Umami’ taste. As kids we are taught about sweet, salty, bitter, sour as basic tastes. These tastes aren’t challenging to identify. But ‘Umami’, the fifth basic taste is slightly complicated to distinguish than the rest. Some examples of food high in Umami are- Soy sauce, meat, fish, tomato, tomato ketchup, pizza, pasta, Indian curries (butter chicken, dal makhani, etc.) and many more. Umami taste is known to give a feeling of satisfaction, satiety after eating. Umami can truly be identified as the taste of ‘Yummy’! It was a quite tough time for this taste to get scientific and social acceptance. Umami received scientific recognition in 1985, almost 77 years after it was first discovered by Kikunae Ikeda, who was a Japanese professor in 1908. The term ‘Umami’ comes from the Japanese adjective for delicious (umai). Even after getting recognition, umami was labelled as fifth basic taste in 2000 when an umami taste receptor of the brain was discovered. There are several compounds which trigger the umami taste receptors. One such main compound is Glutamate (salt of Glutamic Acid). However, glutamate alone cannot produce sufficient flavour of umami, and so it arises from the synergy of glutamate and nucleotides (L-Glutamate,

Following the acquisition, the company will be integrated into Kerry’s food protection and preservation platform. Niacet is said to offer complementary capabilities to Kerry, and the deal is expected to enhance the Irish company’s portfolio, allowing it to meet customer needs across clean label, conventional and combined solutions. The deal is also expected to bring ‘significant revenue synergy opportunities’ through combining products and process technologies. The transaction is anticipated to close by the end of the third quarter of 2021, subject to customary closing conditions and regulatory approvals. Last week, Kerry announced that it had agreed to offload its consumer

foods’ meats and meals business in the UK and Ireland to Pilgrim’s Pride for €819 million. The Niacet acquisition will be funded through a combination of existing liquidity and a dedicated bridge facility, with the bridge facility to be repaid out of proceeds from the meats and meals business sale. “The acquisition of Niacet’s complementary product portfolio enhances our leadership position in the fast-growing food protection and preservation market and significantly advances our sustainable nutrition ambition,” said Edmond Scanlon, CEO of Kerry. “Niacet is a business with marketleading positions, differentiated technologies and a strong and highly experienced management team.

UMAMI – THE FIFTH TASTE

5’-ribonucleotide) such as Inosinate (IMP) and Guanylate (GMP). IMP and GMP do not cause umami of their own. Our foods are often rich in glutamate, inosinate and guanylate. They are present in every living thing and are central to biology on the planet. Glutamate is salt of non essential amino acid- Glutamic acid. Glutamate is present in food ingredients in either free form ( Free Glutamic Acid) or in bound form (Glutamate bound to proteins). Bound form is tasteless and does not elicit umami response. For triggering an umami response, protein hydrolysis of bound glutamate is required. Common food processing techniques such as dehydration, aging, fermentation and ripening help in protein hydrolysis and liberation of free glutamic acid (FGA). Therefore, methods of food processing can enhance the concentration of free glutamic acid in food. Eg. FGA of processed tomatoes i.e, tomato ketchup, tomato pastes, purees is twice that of fresh tomatoes. Hence, enhancing the natural glutamates in food ingredients can be great value to food processors.

After discovery of umami, Ikeda along with Saburosuke Suzuki (an iodine manufacturer) developed a new seasoning MSG (Monosodium Glutamate) to simply add umami taste in Japanese home cooked dishes. Ikeda decided to develop a mass production process for MSG from hydrolysate of wheat protein. MSG is nothing but sodium salt of Glutamic Acid. It became popular all around the word as ‘flavour enhancer’ (E number 621). In India, right from restaurants to FMCG companies started using MSG. Increased usage of MSG initiated a debate on its safe usage without toxic side effects. The Food Safety and Standards Authority of India (FSSAI) banned ‘Maggi’ noodles, the most popular consumer product in India owing to high content of MSG. Later, FSSAI issued an order allowing the use of MSG considering good manufacturing practices being followed and that the consumers should be well aware of what they are consuming. Such decision was made as there is no analytical method to determine whether flavour enhancer is naturally present in the product or is added. Despite a lot of controversies over use of MSG, it is still ‘generally recognized as safe’ by the FDA.

“We are pleased to welcome the Niacet team to Kerry and we are excited at the potential the combination of our two businesses offers to outperform in this important and attractive market.” Kelly Brannen, CEO and significant minority owner of Niacet, said: “I’d like to thank our employees for their dedication and commitment and SK Capital for its support throughout its ownership period.” He added: “We view the sale to Kerry as a perfect fit. It will allow Niacet to grow at a much faster rate and sell in new markets around the world. We are very pleased to become part of the Kerry family.n Food Products

Cured Ham Sardines Mackerel Scallop Parmesan cheese Fresh Tomato Processed tomato Soy Sauce Green tea

Free Glutamic Acid FGA (mg/100g) 337 280 215 140-159 1200-1670 140-246 230 1264 668

India being a country of people who are born foodies, this taste has been an essential part of our cuisine unknowingly. Our Indian spices, the ‘tadka’ that’s given to our food mainly consisting of asafoetida is a major contributor to umami. Apart from tomatoes, using onion and garlic have known to give umami to food. Recently not just researchers but gastronomists have taken interest in promoting this taste. Chefs and cooks are able to express the unique characteristics of umami taste accurately. Researchers and cooks have collaborated in broadening the knowledge of this taste. Yet, even 113 years after the discovery, this taste is still unknown to a lot of people in society. Sensory analysis is a field demanding utmost precision and thorough knowledge of the food chemistry. Umami being a base for most foods we consume, using umami rich ingredients will help attract a lot of consumer attention in the commercial food market as well as in household cooking. Looking at the evolving taste and likings of people around the world, there is ample scope for students to research in this branch of food sciencen

"The Largest Single Window Sweetener Company of India" - Since 2010

TATA TEA ‘JAAGO RE’ INITIATIVE URGES PEOPLE TO SUPPORT STAFF IN COVID-19 VACCINATION JOURNEY

ata Tea launched its latest edition of ‘Jaago re, Iss Baar, Sab ke Liye, Jaago re’, with an aim to spread awareness on a cause which is the need of the hour in the current state of Pandemic – urging people to lend a helping hand to those who have been a support in our daily life. Taking an extension from last year’s initiative, the campaign aims to sensitise people and urge them to help those who may need support in their Covid-19 vaccination journey. The initiative calls on individuals to come forward and offer assistance to everyday workers like maids, drivers, security guards and gardeners who may not have access to the right resources, platforms to register for their vaccination or may have limited access to knowledge on vaccination. At present people may be facing various challenges in their vaccination attempt, including lack of awareness, Covid19-related misconceptions, digital divide, technology, and language barriers. The initiative is hopeful of addressing some of these by aiming to spread awareness and facilitating change. The initiative will involve spreading awareness and inspiring others to help their support staff and people around them to get vaccinated through digital outreach and leveraging authentic influencers on Social media. Facilitate information, which involves a dedicated microsite offering vaccination-related

information, resources, and support tips. Partner with volunteer groups and NGOs to help the less privileged in their vaccination journey. Over the years, Tata Tea’s initiative has become a clarion call for social awakening, with the brand and platform inspiring and facilitating genuine changes for a better society. Commenting on the initiative, Puneet Das, president – Packaged Beverages (India & South Asia), said, “Jaago re has always been instrumental in addressing large social issues collectively by spreading awareness and inspiring people to take action. This time, we are focused on protecting those who help us every day by assisting them in their vaccination efforts. The initiative will involve spreading awareness on the need to vaccinate, education and relevant tips, association with community partners to motivate people and finally take a pledge to encourage others to take similar action. Through this initiative, we are aiming to do our bit in supplementing the country in its vaccination drive because we believe that no one is safe till everyone is safe.”n

INDIAN EXPORTERS HAVE SHIPPED GI CERTIFIED JALGAON BANANAS TO DUBAI

ome 22 tonne Geographical Indication (GI) certified Jalgaon bananas were sourced from progressive farmers of Tandalwadi village in Jalgaon district of Maharashtra, which is a banana cluster identified under Agri Export Policy. The bananas were exported to Dubai recently, according to the Ministry of Commerce and Industry. In 2016, Jalgaon Banana got GI certification, which was registered with Nisargraja Krishi Vigyan Kendra (KVK) Jalgaon. The ministry of commerce and industry, in a statement, stated India’s banana exports grew both in terms of volume as well as value from 1.34 lakh metric tonne valued at Rs 413 crore in FY19 to 1.95 lakh metric tonne valued at Rs 660 crore in FY20. During 2020-21 (AprilFebruary), the country has exported banana worth 1.91 lakh tonne valued at Rs. 619 crore. India’s banana exports have been

July 2021 | Food And Beverage Matrix

BRENNTAG TO PURCHASE FOOD INGREDIENTS DISTRIBUTOR JM SWANK

hemical and ingredients distribution company, Brenntag, has announced its acquisition of JM Swank from Platinum Equity.

With an enterprise value of $304 million, JM Swank is a food ingredients distributor based in Iowa, US. The company – which reported sales of approximately $500 million in 2020 – offers a diverse range of food ingredients, including spices, grains, sweeteners, fats and oils, texturants, flavours and colours, starches, cocoa, inclusions and dairy ingredients. According to Brenntag, JM Swank’s portfolio complements its own nutrition offerings, and the acquisition marks a ‘decisive step’ in expanding its position in the North American nutrition market. Christian Kohlpaintner, CEO of Brenntag, said: “With JM Swank, we acquire a renowned leader in the North American market in the sector of food ingredients distribution. “This strategic acquisition will double Brenntag’s size in the nutrition business in the region and thus creates the leading food ingredients and food process chemicals distributor in North America with approximately $1 billion in revenue. “Nutrition is one of the defined focus industries in the Brenntag Specialties division. This acquisition is fully in line with our M&A strategy as it accomplishes key strategic objectives: acquiring companies generating a meaningful operating EBITDA contribution, as well as targets accelerating growth of our Brenntag Specialties division.” Platinum Equity acquired JM Swank from ConAgra Foods, now known as Conagra Brands, in 2016.

rising sharply because of adoption of farm practices as per the global standards. In this regard, GI certified Jardalu Mangoes' first commercial consignment was also exported from Bihar to the UK. India is the world's leading producer of bananas with a share of around 25% in total output.

“JM Swank exemplifies how Platinum’s approach can create value throughout the entire lifecycle of an investment,” said Platinum Equity managing director, Adam Cooper. “Following the carve out from ConAgra, we executed a comprehensive transition and transformation programme, providing the business with the tools needed to thrive as an independent company.”

Gujarat, Andhra Pradesh, Tamil Nadu, Kerala, Maharashtra, Uttar Pradesh, Bihar and Madhya Pradesh contribute more than 70% of the country's banana production.

The closing of the transaction is subject to contractual conditions and regulatory approvals, and is expected to be completed within the third quarter of this year.

Apart from this, the Department of Commerce also supports exports through various schemes like Trade Infrastructure for Export Scheme, Market Access Initiative etc.n

Earlier this year, Brenntag announced its purchase of Chinese speciality ingredients distributor, Zhongbai Xingye Food Technology (Beijing) Con

Food And Beverage Matrix | July 2021

NATUREFRESH PROFESSIONAL THE HOMEGROWN BAKERY BRAND OF CARGILL applications like Danish Pastry, croissants, etc. The vision is to collaborate with the consumers, solve their problems on a dayto-day basis & uncover new opportunities for them through the rapid delivery of nutritional, technical & regulatory support. You can follow the brand on the following social media handles: Facebook, YouTube & Instagram

Piyush Patnaik,

Managing Director of Cargill’s Oil Business in India What are the products that CARGILL INDIA PVT LTD offers to the Food & Beverage Industry? Cargill’s 155,000 employees across 70 countries work relentlessly to achieve our purpose of nourishing the world in a safe, responsible, and sustainable way. Every day, we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive. We combine 155 years of experience with new technologies and insights to serve as a trusted partner for food, agriculture, financial and industrial customers in more than 125 countries. Side-by-side, we are building a stronger, sustainable future for agriculture. For more information, visit Cargill.com and our News Center.

About Cargill in India In India, Cargill started operations in 1987. It has businesses in refined oils, food ingredients, grain and oilseeds, cotton, animal nutrition, bio-industrial, and trade structured finance. Cargill in India market-leading consumer brands of edible oils such as NatureFresh, Gemini, Sweekar, Leonardo Olive Oil, Rath, and Sunflower brand of hydrogenated fats. It also markets wheat flour under the Nature Fresh brand name. The animal nutrition business of Cargill provides animal feed and premix and nutrition for aqua, dairy, and poultry. It markets animal feed and premix under the brands such as Provimi, Purina, and EWOS. The Cargill’s grains and oilseeds crush business originates grains and oilseeds. Overall, the company employs more than 4000 employees working across a network of offices, plants, warehouses, and depots.

About NatureFresh™ Professional: NatureFresh Professional, a brand of Cargill’s oil business in India, offers premium bakery shortenings & margarines with a vision to bring good quality ingredients to bakers. They offer a range of fats for varied applications in the bakery, including kharis, puffs, biscuits, cookies, creams, cakes & more. In addition to fats, they also help bakers with advanced research & development information and state-ofthe-art food science expertise. Apart from this, they also have a premium specialty fat, Lite, with a buttery note, which gives very premium mouthfeel & taste to the finished products like cake, cookies & exotic

How is CARGILL INDIA PVT LTD innovation center (Bake Zone) beneficial for bakers in India ? NatureFresh Professional,the homegrown bakery brand of Cargill, has continued to find unique and innovative ways to stay atop of the expanding baked goods market in India. We have launched this facility called “Bake Zone” in the year 2020, which offers bakers and consumers a space to share ideas, observe chefs at work, witness full-scale production, get hands-on experience, and sample scrumptious baked goods in a multiuse facility. The Bake Zone—a first of its kind in India—will support growth of bakers in the region and promote the brand as not just a producer of premium bakery fats, but as a complete bakery solutions provider.

The Bake Zone rests on four pillars The Master Chef Zone allows bakers to observe Cargill’s in-house chefs in action as they whip up tried-and-true recipes and craft innovative new ones with NatureFresh Professional baking products. In addition to seeing expert chefs using NatureFresh products as they would in a day-to-day operation, bakers can also get hands-on experience by attending trainings and workshops that are offered in the Master Chef Zone. The Bakery replicates a full-scale operational bakery that manufactures baked products for corporate houses, cafes, and chains. It gives bakers the opportunity to learn and observe the production of baked goods for a larger marketplace. It also could offer a model for artisan bakers to emulate in their businesses. In the Café, bakers and consumers can sample baked goods created in the Chef Zone and Bakery. Not only can bakers get a taste of delectable products that could generate ideas for new recipes, but they can also get a sense of consumer trends by observing what sells in the Café. For example, during the recent holiday season, plum cakes were all the rage in the Café. The recipe also caught the eye of one of the

largest bakery brands in India, Karachi Bakery, and they recently commercialized it. The Application Lab serves as the Bake Zone’s research and development center. In this space, bakers can see how NatureFresh creates new product lines and develops custom solutions for each of its bakery partners.

What is the USP of NatureFresh Professional that helps it to tackle and also outpace the competitors? Customer-Centric Approach We have a very customer-centric approach and thus our propositions have always been made keeping customer’s requirements into consideration. For instance, our new product for Premium puff fats called Classic Gold has been developed keeping in mind the growing demands of the bakery segment and will be a move towards catering to those counter needs. Classic Gold has many qualities to its merit that ensure superior taste and improve the quality of delicacies such as Puffs, Khari and other bakery items.

Give your views on the future Bakery industry in India. •

Replacement of refined flour with healthy flour options like wholewheat, multigrain seeds, oats etc.

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Need for prebiotic and probiotic essentials in cookies and muffins is increasing as customers are now demanding fibre-rich goods

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Sugar is being replaced with healthy options like jaggery & honey

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Clean label products are more in demand by end customers and thus, bakers have switched to these products (Vegan, trans fat-free, gluten-free etc.)

•

Home baking trend has seen tremendous growth post lockdown especially.

What are your latest innovative products? NatureFresh Professional has recently launched Classic Gold- a premium puff fat has been developed specifically to cater to all kinds of puff and khari applications including exotics like croissants, danish pastries, vol-au-vent, and so on. Select Gold was for all kinds of premium bread applications like croissants, French bread and breakfast breads etc. At the same time, we have also launched an ice cream fat called “NatureFresh Professional Dew” Going beyond bakery fats, Cargill has also planned to launch chocolates compounds and yeast under the same brand “NatureFresh Professional”, the same is gearing up for a market launch by Augustn

July 2021 | Food And Beverage Matrix

MTN DEW TRANSPORTS FANS TO BAJA ISLAND WITH 2 NEW FLAVOURS, BAJA ROOM SPRAY COLLECTION & TONS OF NEW MERCH

$100,000 grand prize giveaway.

his summer, MTN DEW answers pleas from fans everywhere with a surge of tropical Baja goodness, including two new flavours and a chance at daily rewards and a grand prize giveaway, keeping the party going, all summer long.

Plus, for a limited time and only, the company is debuting its first ever room spray collection, Baja Island: Summer Room Scents, featuring three scents inspired by Baja Blast, Flash and Punch. The collection offers a uniquely sensory experience, transporting fans to Baja Island and surrounding them with the scintillating scents of a Baja Summer.

Not only is the original Baja Blast and Baja Blast Zero Sugar coming back to stores, but this time, it's also joined by two new flavours and a frozen delight: Baja Flash delivers the flavour you love with a tropical kick of pineapple and coconut Baja Punch is a twist of punch with hints of orange, cherry and pineapple. Plus, stop by Taco Bell for an exciting new frozen experience in the form of the Baja Colada Freeze, a frozen slushy drink featuring the unique taste of Baja Blast blended with smooth,

sweet tropical cream. It's like a Pin~a Colada met a Baja Blast and found a whole new way to Baja But why stop there?

The company is committed to making this a summer to remember by kicking off 100 Days of Baja, which will offer daily rewards for a full 100 days via 100daysofbaja.com, culminating in a

But it wouldn't be a true Baja Summer without some merch. Not only will fans be able to taste and smell Baja, they'll also be able to wear it. Taco Bell is dropping an exclusive apparel line inspired by the new Baja Colada Freeze and designed by streetwear and sneaker brand, Bait.n

UNCONVENTIONAL LABELLING SOLUTION FOR PIZZAS AND THE LIKE

utomatic labelling, highquality appearance, and large area for information but still with an unobstructed view of the product – the full wrap labelling solution from MULTIVAC for pizzas and other flat food products fits the bill in every way. This solution is also significantly more cost-effective than traditional box packs. And it meets the increasing demands of the market as regards sustainability. Generally fresh or frozen pizzas, tortillas, pitta breads, quiches, tart bases and other flat products are packed in hinged trays, thermoformed packs, standard trays or simply in film. They are often packed using a pre-printed film with top and bottom labels or a cardboard sleeve. In the case of pizzas in particular, it is usual to pack them in a complete box.

“Thinking outside the box” Full wrap labelling from MULTIVAC redefines the packaging and labelling of such products. The L 310 full wrap conveyor belt labeller is the ideal solution. This highly flexible model with its driven, extra-narrow transport conveyors makes the C labelling and D labelling of packs possible at speeds up to 120 packs per minute. The label width is up to a maximum of 500 mm. The labeller can also be equipped with an integrated printer, as well as a zero downtime function and label/ print monitoring for maximum output, efficiency and process reliability at even the highest throughput.

High level of flexibility in terms of materials MULTIVAC offers a wide range of suitable label materials and adhesives, so that the packs can be labelled perfectly on the machine. In addition to PP and PET labels, the range also includes sustainable materials made of paper or from renewable sources. “By matching the label material to the packaging material, we can ensure that the constituent parts of the pack can be separated to meet the recycling requirements. Adhesives, which can be dissolved or washed off, enable the individual packaging components to be easily separated, so that they can then be directed to the particular recycling stream,” explains Michael Reffke, Product Manager at MULTIVAC Marking & Inspection. Another benefit: Thanks to the use of particularly light label material, the concept also contributes to improving the CO2 balance, since

the transport weight of the packs is reduced along the entire supply chain to the consumer. “If full wrap labels are used instead of cardboard sleeves, the weight of the banderole can be halved,” adds Michael Reffke. “A full wrap label instead of a standard-size pizza box saves over 65 g of pack weight. Also not to be ignored for the producer are the savings in terms of license charges for the collection and disposal or recycling of the retail packs.”

New dimension of added value When compared with previous packaging concepts for pizzas and similar products, full wrap labelling does not just win in terms of output and sustainability. When it comes to appeal at the point of sale and the usable area for promotion, this new and unconventional concept for such products outscores top and bottom labelling by far. It is also in no way

inferior to cardboard sleeves, as well as being significantly more efficient than a complete box. It also offers consumers the benefit, that they can have a close look at the product before buying it. Even where the lowest-cost material is used, this packaging concept is still highly impressive at the point of sale with its high-quality look and feel, since the print design, shape and type of material can be individually adapted to the product and brand.n

Food And Beverage Matrix | July 2021

CONFECT IS A 100% VEGETARIAN FONDANT DEVELOPED KEEPING INDIAN WEATHER IN MIND--------- BY GAURI VARMA

What are the products that Confect Sugar offers to the Food & Beverage Industry?

Chef Gauri Varma Founder & CEO G’s Patisserie

Confect is a 100% vegetarian fondant developed keeping in mind the Indian weather conditions such as extreme dry heat, heavy humidity etc. Confect is 100% Gluten Free, Dairy Free, Lactose Free, Nut Free & Trans Fat Free. It is a premium quality, non-stick, pliable icing which may be rolled out by hand using a rolling pin or by a mechanical sheeter. It can be used to cover cakes, to mold features, and create decorations for cakes and many other uses

How is Confect Sugar innovation centre beneficial in Indian? Confect sugar paste has half the sweetness compared to any of its competitors making it much more nutritious & diabetic friendly.

Food India. Gauri received an award for being one of the top 5 women entrepreneurs in India at the Global Entrepreneur Summit making her the first chef in the country to successfully innovate in the baking and confectionary field. After crafting heart-warming desserts at G’s Patisserie, Chef G wanted to expand & make a greater difference to everyone’s lives in addition to being a part of all things happy. Having tried and tested several of the sugar paste brands available in the market, and being exasperated with all the quality issues that came with product inconsistencies & seasonal differences, she decided to work on a solution. 365 days, over 400 attempts and a crash course in food technology later led to the inception of Confect.

What are your latest innovative products? Suagr Sprinkles

It is also gluten free, nut free, dairy free, trans fat free and lactose free. Typically people try to make their own sugar paste recipes at home, which is hard to use on your cakes. However, using ready to roll Confect sugar paste saves you preparation time and gets you right to decorating without sacrificing taste or quality!.

How does Confect Sugar make the journey of the companies in India seamless as the Market Expansion to Speciality Bakery Industry?

What is the USP of Confect Sugar that helps it to tackle and also outpace the competitors?

A product made keeping in mind the developing Indian Bakery Industry, the harsh and significantly varying weather conditions across the country at any given time. Great care & perseverance went into creating, planning, testing & analysing this product; ensuring that they covered an entire year all environmental factors possible. The product development journey also saw a lot of sample testing, trial groups and timely feedback from fellow bakers. It’s safe to say that Confect is the culmination of product but of love, grit & determination to find a better more suitable alternative.n

Confect is an innovative venture from a wildly innovative mind that is a trailblazer in the baking space. Try the confect products for yourself to feel the improvement over current options in the market

Give your views on the future Bakery industry in India? G’s Patisserie has been listed as the top 20 start ups in India in Food technology at World

July 2021 | Food And Beverage Matrix

FAO & SPAIN PLEDGE TO CONTINUE COLLABORATING ON GLOBAL FOOD SECURITY & NUTRITION

he Food and Agriculture Organization of the United Nations (FAO), and the Kingdom of Spain, acknowledged their joint efforts to fight global hunger and malnutrition in the past decade, and pledged to further strengthen their collaboration in the future. The director-general of FAO, QU Dongyu, was joined by Spain's Minister of Agriculture, Fisheries and Food, Luis Planas Puchades, and Spain's Secretary of State for International Cooperation, Ángeles Moreno Bau, at a virtual event to release the first edition of their Partnership Report entitled FAO plus Spain: Working for global food security and nutrition to mark their long-standing co-operation. QU Dongyu said, "The strategic alignment between our priorities is steadfast and so is the foundation of our long standing partnership. It reflects our shared goals and historic commitment to eradicate global hunger and malnutrition." Minister Planas Puchades congratulated FAO for 'the tremendous role' it is playing and stressed that Government of Spain and FAO were working together to find global solutions to combat malnutrition and hunger so that no one was left behind. The Partnership Report captures the nature and scope of the cooperation between FAO and Spain over the past ten years and highlights areas where results were achieved at a global,

regional and country level, thanks to Spain's continued support for FAO from 2010 to 2020. "The report we are launching today conveys the spirit of our excellent collaboration. It shows how our joint efforts have translated into concrete results on the ground," the directorgeneral stated. He thanked the minister for the country's generous funding and support - €245 million - for over 240 programmes and projects while noting the significant opportunities for further cooperation and knowledge exchange. Secretary of State Moreno Bau cited various initiatives supported by Spain in Africa, Asia, and Central America to underline Spain's commitment and shared objectives with FAO to eradicate hunger and achieve the UN's Sustainable Development Goals (SDGs). Spain's objectives have long been closely aligned with FAO's strategic framework and regional priorities. In recent years, Spain's assistance has focused on Latin America and the Caribbean, the Near East and North Africa as well as Sub-Saharan Africa. However, joint efforts to enhance food security, protect the livelihoods of farming families and improve the resilience of rural communities and support activities aligned with achieving the UN Sustainable Development Goals (SDGs) have become even more challenging due to the Covid-19 pandemic.

The director-general recalled fond memories of his trip to Spain on the margins of COP25 in December 2019, and how he enjoyed seeing first-hand the Spanish olive sector, emblematic of Spanish agriculture, and other agricultural activities during his visit to Córdoba. He also recalled his visit to the facilities of the International Agrifood Campus of International Excellence of the University of Córdoba, and the Olive Germplasm Bank. During his intervention, the directorgeneral also highlighted Spain's support for the Globally Important Agricultural Heritage Systems (GIAHS), for which FAO has designated four Spanish rural sites, and noted the great potential for these sites to be part of a strong global effort to revitalise rural areas.

that role, Queen Letizia engages in raising awareness of global hunger challenges and building support for hunger eradication. The directorgeneral recalled his meeting with Queen Letizia in 2019 and her interest in FAO's Hand-in-Hand Initiative and the Youth and Women Committees of FAO. The director-general also alluded to his meeting with Spain's Prime Minister Pedro Sánchez during COP25 where they talked about strengthening collaboration. Spain plans to continue to focus on projects in Latin America and the Caribbean, West Africa and the Sahel, as well as the Near East and North Africa.

"I highly commend Spain's determination to ensure that the fight against hunger and malnutrition remains high on the global political agenda, a commitment that has, over the years, reached the highest levels of leadership in the country," Qu said.

FAO recently signed collaboration agreements with a number of Spanish entities: the Autonomous Regional Government of Galicia; Valencia City Council; the International and Ibero-American Foundation for Administration and Public Policies (FIIAPP); the Spanish and Portugueselanguage media company, PRISA Group; Carlos III University; the Polytechnic University of Madrid; the city council of Madrid and publiclyowned enterprises such as the Spanish Development Fund, COFIDES, and agrarian transformation company, Tragsa.

In June 2015, Her Majesty Queen Letizia of Spain was named FAO Special Ambassador for Nutrition. In

Spain has been supporting a project under the Hunger-Free Latin America and the Caribbean 2025 Initiative.n

Strengthening partnership For many years Spain has been an important partner and worked closely with FAO, primarily focusing on the fisheries sector and the promotion of policies that guarantee the right to food, protect plant genetic resources and food security.

THE MAKERS OF HERDEZ BRAND SALSA LAUNCHES HERDEZ AVOCADO HOT SAUCE

he makers of Herdez brand, the number 1 selling salsa brand in Mexico, and a growing staple in kitchens across United States, has unveiled

the launch of its signature Herdez Avocado Hot Sauce. Made with real avocados, the new hot sauce offers a unique, tangy flavour that enhances any dish, no matter the cuisine. It brings a creamy touch of heat to transform any meal from boring to exciting, from eggs and sandwiches to pizza and salad, and is perfect for topping, drizzling, dipping or pouring on almost any food. It is truly unique in flavour and offers a smooth, creamy texture that also makes it an ideal ingredient and secret weapon to enhance your favourite sauces, dips and recipes. Giselle Olson, brand manager, Herdez brand, said, “Our new Avocado Hot Sauce offers a delicious and

innovative way for avocado fans and food lovers alike to enjoy the authentic taste of avocado with an extra kick — all in a simple and convenient format that works for any type of breakfast, lunch, dinner or snack. Unlike other condiments claiming to be avocado-flavoured, our new hot sauce is made with real avocados — making it a delicious and authentic touch to any recipe.” Packed with zesty, creamy flavour, it is disrupting the sea of red hot sauce, and even its packaging creates a unique story. The shape of the bottle is inspired by an avocado, and the label and colouring clearly embodies the brand’s origin and history in Mexican cooking culture. The hot sauce joins the existing family of bestselling brand products, including its salsas, sauces, dips and more.n

July 2021 | Food And Beverage Matrix

NESTLÉ MOVES BEYOND FOREST PROTECTION TO FOREST POSITIVE STRATEGY & BOOSTS USE OF SATELLITE SERVICES We will now expand the use of this technology to monitor the sourcing of coffee and cocoa—two important ingredients for our much-loved products."

estlé unveiled that it will move beyond protecting forests to restoring them and helping them thrive, as part of its efforts to reach net zero emissions by 2050. With its new forest positive approach, the company will also further promote sustainable livelihoods and the respect of human rights. These actions build upon a decade of work to end deforestation in key forest-risk commodities. In fact, 90% of those key ingredients— palm oil, sugar, soy, meat as well as pulp and paper—have been assessed as deforestation-free as of December 2020. The company has used tools, such as supply chain mapping, certification, on-siteverification and satellite monitoring services like Starling or Global Forest Watch, to achieve this result. In addition, the company also collaborated with farmers, farming communities and suppliers on the ground. 100% deforestation-free for Nestlé’s key supply chains by 2022 Magdi Batato, EVP, head of operations, Nestlé, said, "To meet the world's food needs in 2050, agricultural production will have to increase by around half versus 2013 levels. It is more important than ever to protect natural ecosystems as we meet this challenge and to restore forests for the future." He added that this forest positive strategy is key to regenerating Earth's water systems, soil health and carbon storage. While pursuing a forest positive approach, the company will also accelerate work to completely eliminate deforestation in its palm oil, sugar, soy, meat as well as pulp and paper supply chains by 2022. By 2025, it plans to achieve the same for its coffee and cocoa supply chains. Laurent Freixe, EVP, CEO, Zone Americas, Nestlé, said, "The use of satellite imagery has helped us on our journey to stop deforestation.

Utilising satellite monitoring services, the company will carry out a risk assessment in the regions where it sources its ingredients. Starting with the Americas and then expanding globally, this will help the company take swift actions in sourcing these raw materials sustainably. "A forest positive future is only possible when agricultural production and forest regeneration exist in harmony. By shifting how we grow, source and consume, we can make sure our food supplies are intact for the future. We must do this while nurturing our valuable tree cover, stabilising our climate and improving the livelihoods of farmers and communities," added Freixe. Within its palm oil supply chain, the company has completed a Forest Footprint pilot in the Aceh province in North Sumatra, Indonesia. A key objective of this pilot was to better understand future risks to forests and peatlands as well as the rights of Indigenous Peoples and Local Communities (IPLCs). By understanding these drivers and issues, the company is better positioned to deploy effective, forward-looking strategies. The company is rewarding forest positive suppliers. The company will foster a forest positive approach among its suppliers to create sustainable landscapes and livelihoods. The company will reward suppliers for their environmental efforts by buying bigger quantities, contracting with them long term, co-investing in programs that promote forest conservation and restoration, or by paying a premium for their products. "Forest positive is only achievable if we work hand-in-hand with farmers and local communities, industry partners and governments to form wider solutions across local, regional and global levels. The benefits are numerous: more resilient communities and livelihoods, more sustainable food systems, and a healthier planet," said Batato.n

JAYSHRI GAYATRI FOODS EXPANDS MILK MAGIC PRODUCTS PORTFOLIO

ayshri Gayatri Food Products, one of the leading dairy product manufacturers in the Central India, continues to invest in latest technology of global standards to expand its product portfolio under both dairy and nondairy products. Motivated by the increasing demand of Milk Magic dairy products portfolio, the company is soon launching five variants each of Milk Pouches and Flavoured Milk, as well as Dairy Whitener.

maintained to match global standards. The company follow a thorough food safety management system and adhere to all statutory and legal compliances. Quality checks are done as routine at the time of receiving raw material, during process of manufacturing and of finished goods before dispatch. The supply chain is constantly upgraded and updated with communication regarding food safety to ensure the last mile of customer connect doesn’t faulter any guidelines.

Additionally, the company had recently introduced Milk Magic Rasmalai in two flavours – Classic and Kesar, and is soon introducing two more flavours of Rasmalai namely – Mango and Chocolate. The company is also planning to launch a range of ‘Ready-to-Eat’ variety of packaged food products.

The company has received all important certifications mandatory for domestic and global markets. Some of these certifications include ‘Food Safety Management System Standard of ISO 22000: 2018’, ‘Quality Management System Standard of ISO 9001: 2008’, Export Inspection Council of Indian Ministry of Commerce & Industry, Govt. Of India, Certificate of Approval of Quality for Export of Milk Products, HALAL Certification and Kosher Certification.

The company is internationally known for producing hygienic and high-quality dairy products that are rich in taste, aroma and nutritive value. The entire range of Milk Magic products is available at the brand’s exclusive outlet in Bhopal at Arera Colony and on Foodondoor app for home delivery. The products will be soon seen on shelves of large format grocery retail stores such Reliance Fresh and DMart, among others. Kishan Modi, managing director, Jayshri Gayatri Food Products, said, “For over seven years, we have been producing hygienic and superior quality dairy products that meet the high standard requirements of the overseas markets. Being a dairy technologist myself, I take keen interest in innovating new products and upgrading the manufacturing facility to match world standards. Last year we have successfully launched our international high quality dairy products range under the brand Milk Magic in the Indian domestic market, which is growing leaps and bounds with the increased household demand for packaged food products.” Committed to manufacturing world class food products, the company continuously upgrades technology to innovate and enhance facilities as well as standards. The manufacturing facilities follow stringent processes to ensure that quality of product is

The company also has rigorous entry and exit processes for the factory workers to ensure that high standards of hygiene is maintained at all times. Upon entry the factory workers have to go through a mandatory process of changing into fresh and clean factory uniforms that are provided and maintained by the company. This is followed by an automated process that mandates cleaning of hands and other safety processes to gain access to the work floors. The company wide product basket under the dairy products brand Milk Magic, which includes the fresh and frozen varieties of Paneer, which is one of their most popular product offerings, Butter - salted and unsalted varieties, Pure Ghee variety, assortment of Cheese, Khoya, and Indian sweets such as Gulab Jamun, Rasgulla and Rasmalai. The growing demand for different dairy products in India is expected to provide an opportunity to expand a range of value-added products. The company continues to focus on modern processing techniques, building a modern supply chain, and marketing infrastructure for delivering high quality requirements.n

Food And Beverage Matrix | July 2021

BASKIN ROBBINS AND HERSHEY’S TEAM UP FOR AN EXCLUSIVE RANGE OF DESSERTS

askin Robbins India join hands with Hershey’s India to co-create a range of frozen desserts. This includes an assortment of ice creams, sundaes, thick shakes, and ice cream cakes. Most of the new creations will have Hershey’s signature Kisses chocolates on top as embellishment. Mohit Khattar, CEO, Graviss Foods said, “Baskin Robbins India is dedicated to offer consumers surprising product experiences. The association with Hershey India has allowed to skillfully blending both expertise in developing cutting edge ice cream flavours, beverages and Ice cream cakes with high quality and consumer loved ingredients from Hersheys India. “We believe the resultant products will endear our brand to a whole new generation of consumers,” he added. Herjit Bhalla, Vice President, Hershey’s India added, “We are delighted to announce our collaboration with Baskin Robbins, a leading ice cream brand. With over 125 years of chocolate heritage and expertise, this is a strategic collaboration for Hershey India which brings together one of the best in chocolates with one of the best in ice cream.’’

Some of the flavours include: • •

•

Hershey’s Chocolate Overload Ice Cream features Baskin Robbins signature chocolate ribbon Hershey’s Kisses Caramel Ice Cream, which has creamy vanilla ice cream and a caramel ribbon by Baskin Robbins blended with Hershey’s cocoa Hershey’s Nutty Affair Sundae has Baskin Robbins Roasted Californian Almond ice cream with Hershey’s Chocolate Overload ice cream topped off with Hershey’s almond spread and whipped cream Hershey’s Chocolate Heaven Sundae with Hershey’s Kisses Caramel ice cream over a Baskin Robbins Chocolate Fudge brownie, drizzled with chocolate fudge sauce, whipped cream, and Hershey’s Kisses Hershey’s Chocolate Overload Super Duper Thickshake is served with whipped cream frosting, Hershey’s Kisses, and Hershey’s chocolate bits Hershey’s Kisses Ice Cream Cake is layered with Hershey’s Chocolate Overload ice cream and topped off with Hershey’s Kisses and whipped creamn

TAG ALONG WITH A FOODIE FRIEND TO ARDOR & WIN RS 5,00,000

rdor 2.1 is out with their most popular and the craziest thali challenge again. Their insanely famous and massively large Bahubali Thali is back in the game and these guys are challenging you to finish this thali with one friend within 40 minutes to win a whopping Rs 5,00,000.

Gone are the days when you were drooling while looking at Youtube from your computer screen. Now you can simply go to your favourite restaurants and devour those chicken tikkas or malai chaap. Suveett Kalra, owner, said, “With the lockdown lifted, we wanted to give our patrons something to be excited about and hence brought our thali challenge back. It will make them come back, enjoy their food and who knows, maybe even win the cash prize.”n

INFANT NUTRITION NORMS COMPLIANCE DATE EXTENDED BY 10 MONTHS

ood businesses in the country have been given extension to comply with the provisions of the Food For Infant Nutrition Regulations of 2020. The apex food regulator has extended the timeline for implementation of the provisions by 10 months.

The stakeholders requested FSSAI that since the entire portfolio requires reformulations including stability studies, which is a mammoth and time consuming activity, therefore they require time to comply with all the provisions of the new regulations.

These provisions shall now come into force from April 1, 2022, instead of July 1, 2021, as prescribed in the notification.

These regulations prescribe the compositions of infant formula to be given to the infants during the first six months, infant food to be given to infants after six months of age upto 24 months of age and food for special medical purpose intended for infants.

The FSSAI has in this regard issued an order saying that after due consideration, the decision was arrived at. “After due consideration, it has been decided to extend the transition period for the said regulation (Food Safety Standards [Food for Infant Nutrition] Regulations 2020) upto March 31st 2022,” the order reads. These regulations were notified in December 2020. The reason was said to be the representations received by the apex food regulator from several stakeholders seeking extension for the compliance.

The regulation also prescribes conformity requirements with respect to various parameters like moisture, total protein, fat, carbohydrates, minerals and vitamins along with optional ingredients which are ordinarily found in human milk. Besides, the regulation also prescribes food additives, emulsifiers, acidity regulators, that can be used in the preparation of the infant formula and specifies the labelling requirements for such food products.n

July 2021 | Food And Beverage Matrix

FUNCTIONAL FOODS- AN OPTION FOR ENHANCED GOOD HEALTH

Manan Bajaj, Director

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.

ecollecting centuries old saying of Hippocrates, the father of medicine statement

“ Let food be your medicine and medicine be your food that continued during first 50 years of 20th century, where in scientific focus was on the identification of essential elements, particularly vitamins, and their role in the prevention of various dietary deficiency diseases. This emphasis on nutrient deficiencies or “undernutrition” shifted dramatically, however, during the 1970s when diseases linked to excess and “overnutrition” became a major public health concern. and focus was shifted to education emphasizing the importance of consuming a diet that is low in saturated fat, and high in vegetables, fruits, whole grains and legumes to reduce the risk of chronic diseases such as heart disease, cancer, osteoporosis, diabetes and stroke. Scientists also began to identify physiologically active components in foods from both plants and animals (known as phytochemicals and zoochemicals, respectively) that potentially could reduce risk for a variety of chronic diseases. These events coupled with other factors, resulted for the introduction of health-promoting products, we now know as “functional foods.” All foods are functional to some extent because all foods provide taste, aroma and nutritive value. However, foods are now being examined intensively for added physiologic benefits, which may reduce chronic disease risk or otherwise optimize health. It is global research efforts that have led to the interest in the growing food category now recognized as “functional foods.” Another term often used interchangeably with functional foods, although it is less favored by consumers, is “nutraceuticals,” a term coined in 1991 by the Foundation for Innovation in Medicine to refer to nearly any bioactive component

that delivers a health benefit. Several factors are responsible for the fact that this is one of the most active areas of research in the nutrition sciences today: a)) an emphasis in nutritional and medical research on associations between diet and dietary constituents and health benefits, b) a favorable regulatory environment, c) the consumer self-care phenomenon, and d) rapid growth in the market for health and wellness products.

Functional Foods from Animal Origin Probably the most intensively investigated class of physiologicallyactive components derived from animal products are the (n-3) fatty acids, predominantly found in fatty fish such as salmon, tuna, mackerel, sardines and herring . The two primary (n-3) fatty acids are eicosapentaenoic acid (EPA;20:5) and docosahexaenoic acid (DHA; 22:6). DHA is an essential component of the phospholipids of cellular membranes, especially in the brain and retina of the eye, and is necessary for their proper functioning. DHA is particularly important for the development of these two organs in infants. Hundreds of clinical studies have been conducted investigating the physiologic effects of (n-3) fatty acids in such chronic conditions as cancer, rheumatoid arthritis, psoriasis, Crohn’s disease, cognitive dysfunction and cardiovascular disease, with the best documented health benefit being their role in heart health. A recent meta-analysis of randomized control trials suggests that intake of (n-3) fatty acids reduces overall mortality, mortality due to myocardial infarction and sudden death in patients with CHD. American Heart Association Dietary Guidelines recommend two servings of fatty fish per week for a healthy heart, and the FDA authorized a qualified health claim on dietary supplements linking the consumption of EPA and DHA (n-3) fatty acids to a reduction of coronary heart disease risk. The qualified claim states: “Consumption of omega-3 fatty acids may reduce the risk of coronary heart disease. FDA evaluated the evidence and determined that, although there is scientific evidence supporting the claim, the evidence is not conclusive.”A “qualified” claim was authorized because of certain safety concerns regarding the consumption of high levels of (n-3) fatty acids, including: a) increased bleeding times; b) increased risk for hemorrhagic stroke; c) the formation of biologically active oxidation products from the oxidation of (n3) fatty acids; d) increased levels

of LDL cholesterol; and e) reduced glycemic control among people with diabetes. The FDA concluded that use of (n-3) fatty acid supplements is safe, provided daily intakes of EPA and DHA from supplements do not exceed 2 g/d. Another class of biologically active animal-derived components that has received increasing attention in recent years is probiotics. Defined as “viable microorganisms that are beneficial to human health”, the health benefits of probiotics have been considered. Scientific studies support for the therapeutic and/or preventive use of these functional ingredients for various health concerns including cancer, intestinal tract function, immune function, allergy, stomach health, urogenital health, cholesterol lowering and hypertension. Research efforts have focused on prebiotics, i.e., non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/ or activity of one or a limited number of beneficial bacteria in the colon, thus improving host health (18). Prebiotics include short chain carbohydrates such as fructooligosaccharides and inulin, which enter the colon and serve as substrates for the endogenous colonic bacteria. Newer still is the concept of “ synbiotics,” which are mixtures of probiotics and prebiotics that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract, by selectively stimulating the growth and/or by activating the metabolism of one or a limited number of health-promoting bacteria, and thus improving host welfare.

Functional Foods from Plant Origin Numerous plant foods or physiologically active ingredients derived from plants have been investigated for their role in disease prevention and health. However, only a small number of these have had substantive clinical documentation of their health benefits. An even smaller number have surpassed the rigorous standard of “significant scientific agreement” required by the FDA for authorization of a health claim. Cranberries have been recognized since the 1920s for their efficacy in treating urinary tract infections. A landmark clinical trial confirmed this therapeutic effect. Another research has confirmed that condensed tannins (proanthocyanidins) in cranberry are the biologically active component

and prevent E. coli from adhering to the epithelial cells lining the urinary tract and antiadhesion properties of the cranberry may also provide other health benefits, including in the oral cavity.Garlic (Allium sativum) has been used for thousands of years for a wide variety of medicinal purposes; its effects are likely attributable to the presence of numerous physiologically active organosulfur components (e.g., allicin, allylic sulfides). Garlic has been shown to have a modest blood pressure–lowering effect in clinical studies, while a growing body of epidemiologic data suggests an inverse relationship between garlic consumption and certain types of cancer, particularly of the stomach. Although foods high in fat have traditionally not been regarded as “heart-healthy” (except for fatty fish), evidence is accumulating on the cardiovascular benefits of a variety of nuts, when they are part of a diet that is low in saturated fat and cholesterol (39). Clinical trials, found that these tree nuts significantly reduced total cholesterol by 4–12% and LDL cholesterol by 6–15%. Research confirmed the presence of high concentrations of antioxidant polyphenolics in red grape skins. It must be noted however, that moderate consumption of any alcoholic beverage, e.g., beer, wine or distilled spirits, has been shown in a number of studies to reduce the risk of heart disease in selected populations. For those wishing to abstain from alcohol, clinical trials demonstrate that grape juice may also exert beneficial effects similar to those of red wine because both are rich in phenolic antioxidant compounds. Consumption of grape juice has been shown to reduce platelet aggregation.

Safety Considerations Although there is evidence that certain functional foods or food ingredients can play a role in disease prevention and health promotion, safety considerations should be paramount. Safety concerns have also been raised, particularly with regard to the seemingly indiscriminate addition of botanicals to foods. A plethora of “ functional” bars, beverages, cereals and soups are being enhanced with botanicals, some of which may pose a risk to certain consumers. The safety issues related to herbs are complex and the issue of herb-drug interaction has received increasing attention. This enzyme inactivates several drugs, and thus would be expected to decrease their levels and activities in the body. Contined to page no 17

Food And Beverage Matrix | July 2021 Contined from page no 16

The consumer self-care formula Increasing numbers of consumers are taking greater responsibility for their own health and well-being, and

LOW ALCOHOLIC DRINKS ARE THE LATEST TREND IN BEVERAGES

Avneet Singh

that they are increasingly turning to their diet to enable them to do so. The tendency for consumers to view the “ kitchen cabinet as the medicine cabinet” was initially identified as a leading trend in the food industry and this “ selfcare” phenomenon remains a leading consumer trend today. Preventative healthcare strategies, including nutritional approaches, saves you from spending on health care. Consumer interest in selfcare will continue to be a leading factor motivating consumer food purchasing decisions.

The future of functional foods Extensive research is currently directed toward increasing our understanding of “ functional foods.” Academic, government and private research institutes around the globe are devoting substantial efforts to identifying how functional foods and food ingredients might help prevent chronic disease or optimize health, thereby reducing healthcare costs and improving the quality of life for many consumers. An emerging discipline that will have a profound effect on future functional foods research and development efforts is nutrigenomics, which investigates the interaction between diet and development of diseases based on an individual’ s genetic profile.

Conclusion Although many functional foods may hold promise for public health, there are concerns that the promotion of functional foods and structure/function claims may not rest on sufficiently strong scientific evidence. Confusion also exists about claims applied to foods and those applied to dietary supplements. With the addition to foods of ingredients usually found only in dietary supplements, such confusion has increased. Although claims about the potential health benefits from functional foods or food ingredients must be communicated effectively to consumers, the differences between health claims and structurefunction claims must also be more widely addressed to allow consumers to understand the differences in the scientific bases of such claims. Any health benefits attributed to functional foods should be based on sound and accurate scientific criteria, including rigorous studies of safety and efficacy. Interactions with other dietary components and potential adverse interactions with pharmaceutical agents must be clearly imparted. Consumers must realize that functional foods are not a “ magic bullet” or a panacea for poor health habits. There are not good and bad “ foods,” only good and bad dietary patterns. Diet is only one aspect of a comprehensive lifestyle approach to good health, which should include regular exercise, tobacco avoidance, stress reduction, maintenance of healthy body weight and other positive health practices. With all issuses addressed, functional food can become part of an effective strategy to maximize health and reduce disease risk.n

Manan Bajaj Director Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai Tresbon Online Training Academy www.tresbonconsulting.com www.tresbontrainingacademy.online www.blogsbymanan.com

rinking alcohol in lighter versions is ‘in’, consumers all over the world tend to prefer less alcohol in their beverages.

The reasons for drinking alcoholic beverages are so diverse - and the taste and emotional connection to certain moments are so crucial -Beer, for example, is connected with social gatherings, sports, and leisure events, but wine is associated with a delicious dinner or resting at home. Most alcoholic beverages, such as vodka and whiskey, are linked with a nightclub. Drinking alcohol and living consciously isn't a good combination. More people are lowering their alcohol intake, mainly due to the rising value of health. Less is more, as the saying goes. When you combine this tendency with a growing awareness of the negative consequences of drinking, low-alcohol beverages are poised to make a significant impact in the coming years. However, this isn't a threat for businesses; it's an opportunity.

Cocktail kits: An overview A pattern that may see traction is increased use of cocktail kits. Cafés, bars, and different outlets are predicted to have cocktail kits on their takeout menus in the coming year. These units will encompass the ingredients and directions to make cocktails that can be enjoyed in the comfort of one’s home. Beverages are getting increasingly significant as restaurants see the value that cocktails can add to their menus. A cocktail that pairs perfectly with various dishes provides consumers with a new and memorable experience. Therefore, this is presently turning into an incredible way to produce extra income. Cocktail kits will allow both the consumers and the industry to create a holistic dining experience where flavors work harmoniously between both the food and the drink.

Consumer Trends As consumers become more educated on what and how much they are drinking, the industry is embracing this movement by increasing

offerings of no- and low-alcoholic serves. This creates an opportunity for the industry to innovate and create more non-alcohol drinks. They are finding ways to make the creative flavours and appearance found in cocktails available to those who choose not to drink alcohol.

Low-alcoholic beer Beer, like any other alcoholic beverage, can give you a nice buzz. It has a low alcoholic content, typically 4-6 percent. Unless you're drinking a really powerful beer, this is a good thing because it reduces the chance of alcohol sneaking up on you and leaving you drunk. During the pandemic, this proved to be a very effective way to keep people satiated without making them inebriated. Tastes change throughout time, as do consumer desires for new food and beverage items, such as low- to zero-alcohol beverages and nonalcoholic alternatives to traditional alcoholic beverages. Brands of all sizes and shapes must pay attention to growing trends outside of their main product categories in today's market. Even if it means deviating from business as usual, brands should find opportunities to take advantage of these trends. (The author is founder at Medusa Beverages Private Limited)

July 2021 | Food And Beverage Matrix

FLAVOR, COLOR, & TEXTURE TRENDS IN 2021

hen it comes to choosing which food and beverage products consumers like, there are 3 key aspects which lead to trying products and continuously buying those brands. Flavor, color, and texture are 3 major areas in why consumers continue to purchase a brand of choice. So how influential are these 3 aspects and what are consumers seeking in 2021 FLAVORS Over the past few years there has been much attention on healthier alternatives within the food and beverage market, however consumers still prioritize taste as a key driver to why they choose a product. In 2021, FMCG Gurus shows that consumers will be looking for new and exotic flavors from brands within a number of categories. This is highlighted as 74% of global consumers state they like food and drink products with new and unusual flavors. Especially in the case for chocolate as 77% of consumers would like to see new unusual flavors in this market. Due to the current global situations with many consumers stuck at home, they are looking for new ways to escape their reality through food and drink. This is highlighted as 74% of consumers stated they like new usually flavors from around the world. Not only are consumers seeking new exotic flavors, but also 68% of global consumers would be willing to pay a premium price for these products. Therefore, there is an opportunity for brands to target these consumers with exotic flavors from around the world to help as they look to food and beverages for escapism purposes. Consumers are also turning to traditional/ nostalgic flavors which reminds them of simpler times. The COVID-19 pandemic has left numerous consumers across the globe in a state of worry and anxiousness about the future. FMCG Gurus research shows that 68% of global consumers find traditional and nostalgic flavors appealing within food, with over 70% suggesting they like these flavors because it offers them comfort. As consumers look to adopt a holistic health approach to life, looking to improve all aspects of their health

including their diets, they are seeking out healthier and more natural products. Natural flavors can be very appealing to consumers as they will be highly associated with being better for them. Consumers are most likely to look for natural flavors in the following markets: Coffee (82%), Yoghurt (82%), and Fruit Drinks (83%). These are highly important as 64% of global consumers would agree that they would pay a premium for these natural flavors, as they are seen as healthier options. COLORS When it comes to color in food and beverage products it is very important that brands get this right. FMCG Gurus highlights that 57% of global consumers find color influential when purchasing products. New and experimental colors can also be appealing to consumers with 46% of global consumers agreeing with this. This is due to consumers associating these colors with more fun and exciting products, something which is needed in a time of worry. However, experimental colors are also associated with being not natural which is a key driver to why 30% do not find these products appealing. These colors can be associated with being artificial, something in which consumers are actively looking to avoid. It takes a consumer a matter of seconds to choose which product to buy therefore color is a key element to food and beverage products. Although 49% of consumers state they would

pay a premium for products with experimental colors, traditional colors which consumers know and trust are a lot more influential when purchasing food and drink products. This highlights again that consumers may not trust experimental colors as they can be seen as artificial and not good for their health. This is key, in a time where consumers are actively seeking to improve their health to be less vulnerable to catching any disease or illness. When asked which colors were most appealing within beverages such as juice drinks a large number of consumers prefer colors that resemble fruits. FMCG Gurus research shows that Orange, Red, and Yellow are three of the most popular colorsin regards to juice drinks. This can be associated that they are more natural which resembles the flavors they like and know. Therefore, it is important for brands to understand that natural colors associated with healthier flavors such as fruits are more appealing to consumers in a time of uncertainty around health and wellness. TEXTURES Texture is also another key component to why consumers would choose to go back to certain foods and drinks. This is again highlighted as 59% of global consumers state that the texture of a product is influential when purchasing products. However, texture preferences vary largely by category. When it comes

to the beverage market only 28% of consumers would like to experiment with unusual textures. One of the main reasons for this is that consumers already associate a product with a certain texture and do not want their favorite brands to change this. So, when deciding whether to use new unusual textures or traditional textures consumers are already aware of, it is important to know that 88% of global consumers state that traditional textures they know and trust are more influential, with only 7% preferring new textures. SUMMARY Flavors, colors, and textures all play a key role in why consumers like to choose certain products. When addressing flavors, brands and manufacturers can target consumers who are looking for escapism with nostalgic flavors or new and exciting flavors which are specific to certain areas in the world. This will be a key trend driving forward in 2021 as COVID-19 still impacts consumers daily lives. Colors are also key, however due to a health kick in 2021 with consumers looking for natural products consumer may look to avoid artificial and unnatural colors. It is important that brands and manufacturers offer exciting new colors which are made from natural ingredients with simpler messaging for consumers. Finally, it is important to understand that consumers do not like change when indulging in their favorite products as they have certain associations with textures and the products they like.n

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July 2021 | Food And Beverage Matrix

FSSAI EXTENDS LABELLING REGIME TO RESTAURANT CHAINS OPERATING IN MULTIPLE STATES OR HAVING OUTLETS

he Food Safety and Standards Authority of India (“FSSAI”) is all set to extend its labelling regime to restaurant chains operating in multiple states or having outlets at 10 or more locations from 1st January, 2022. The FSSAI has included restaurant chains under its labelling regime vide notification dated 21st August, 2020 amending the erstwhile Food Safety and Standards (Packaging and Labelling) Regulations, 2011 (“FSS Regulations”). The provisions including restaurant chains in the said amendment was later subsumed into the newly enacted Food Safety and Standards (Labelling and Display) Regulations, 2020 (“Regulations”), which repealed the labelling regime existed under the FSS Regulations. The Regulations require restaurant chains to furnish a variety of information to consumers against food items displayed on their menus viz., calorific value, allergen details, nutritional information, health warnings etc. The FSSAI’s move is expected

to give a hard trail to most of the restaurant chains as the new requirement is not just about displaying this information but about ensuring adherence to what is assured in the declaration. When specific parameters for nutritional information and calorific values are displayed, the chefs at these restaurants will be left with a laborious task to keep a watch on the ingredients and their quantity while preparing food. This becomes a prerequisite as once you declare and breach the declared parameters, then the regulatory clutches could become

active and restaurants could end up being caught for selling misbranded food which is punishable with fine up to Rs. 3 Lakhs under Section 52 of the Food Safety and Standards Act, 2006 (“Act”). This could become difficult for these restaurants, as under Section 40 of the Act, even a consumer can have the food analyzed and set the prosecution regime under the Act in motion. Thus these provisions require the restaurants to keep a constant vigil on the foods served to ensure not being caught up in legal turmoil.n

UNILEVER JOINS REVOLUTIONARY RPP FOOD PACKAGING PROJECT Unilever has joined Nextek’s global NEXTLOOPP project, which aims to create food-grade Recycled Polypropylene (rPP) from post-consumer packaging waste.

olypropylene (PP) is a normally used packaging material for food across the world, up till now post-consumer PP packaging is not broadly recycled in conventional mechanical recycling infrastructure.

Sanjeev Das, global packaging director at Unilever’s foods and refreshment division, says: “Unilever supports the advancement of mechanical recycling infrastructure to produce food-grade rPP to complement other technology routes. Unlocking the mechanical recycling route to produce foodgrade rPP will help boost our efforts to keep plastics in a loop and out of the environment.”

And according to Nextek’s creating a circular economy for food-grade PP post-consumer packaging is now need of the hour and should have been tackled long time back. Hence as a result existing food-grade recycled PP is currently limited to advanced recycling technology processes. Unilever and Nextek, together with other partners in the project, are set to go aboard on the trial to produce rPP through conventional mechanical recycling infrastructure that meets the regulatory standards for use in food packaging. The global organisations that have joined the multi-participant project include brand-owners, suppliers, universities, and industry

associations, through to end-users in the PP supply chain. On a broader level, Unilever has committed to halving the use of virgin plastic in its packaging and removing more than 100,000 tonnes of plastic entirely by 2025 through its ‘Less, better, no’ plastic framework.

Professor Edward Kosior, founder and CEO of Nextek Ltd, adds: “The NEXTLOOPP project is very enthusiastic to welcome the participation of Unilever in helping to close the loop on PP food packaging. Unilever is a company that is committed to bringing sustainability and circularity to its many products and is helping to overcome the significant challenge of using highquality recycled polypropylene in food-contact applicationsw

FOOD BUSINESSES TOLD TO PRINT LICENCE NO. ON INVOICES, RECEIPTS, BILLS, CASH MEMOS

rom October 1, food businesses have been asked by the FSSAI to print their licence numbers on invoices, receipts, bills or cash memos. The decision was aimed at creating a database with locator code to resolve complaints received by the FSSAI against any FBO. In this regard, the apex food regulator has issued an order which says that from October 1, 2021, food businesses shall be required to mention FSSAI licence or registration number on cash receipts, purchase invoices, cash memos or bills. The state food licensing authorities were also asked to carry out publicity in this regard and ensure implementation of this mandatory order. The order will also be applicable for pre-packed food where the manufacturer’s licence number is printed on the pack. The purpose, according to the FSSAI was to ‘track and trace’ the trail of the food product from manufacturer to consumer. Presently, there exists a deficit of track and trace mechanism, says an official with the FSSAI and added that the invoice will help in improving traceability of food products. The FSSAI has also stated that not mentioning the FSSAI licence shall be treated as non-compliance or nonregistration or non-licensing by the food business. The only exemption will be the GST e-way bill and such other government documents which are system generated. Further, FSSAI reasoned that the printing of FSSAI licence or registration number on invoices will improve the awareness about FSSAI and in case of grievance, the consumer can lodge an online complaint against a particular food business using the FSSAI number, which otherwise may remain unsolved due to lack of specific info.n

Food And Beverage Matrix | July 2021

BARRY CALLEBAUT GROUP TO ACQUIRE BELGIUM-BASED EUROPE CHOCOLATE COMPANY (ECC)

his deal expands Barry Callebaut’s specialties capabilities and enables it to cater to the growing demand of food manufacturers for customized specialty chocolate and decorations.

Due to its flexible production setup, it can cater to a variety of customers such as biscuit, bakery, dairy, icecream, confectionery, and foodservice industries.

ECC’s integration expands Barry Callebaut’s specialized chocolate molding capabilities and enables it to provide tailor-made solutions due to ECC’s advanced in-house developed technology.

The acquisition will help both the companies to further broaden their market thanks to ECC’s unique know-how and its highly flexible manufacturing facility in Belgium.”

Since 1993, ECC has been manufacturing specialty chocolate ingredients. It produces a range of industrial specialty chocolate and decorations in many tastes and colours variations, including batons, curls, chunks, leaves, and shavings.

ECC operates a chocolate factory and a warehouse in Malle, Belgium.

The deal is expected to complete in the coming months and comes after Barry Callebaut opened its chocolate factory in Baramati, India, in March. The Baramati chocolate factory is its third factory in India and claimed to represent its largest investment in the countryn

DABUR TO INVEST RS. 550 CRORE FOR THE WORLD LARGEST MANUFACTURING FACILITY IN MP

KEVENTER AGRO TO START FROZEN FOODS, TETRA PACK MILK BUSINESS NATIONWIDE IN NEXT 2-3 YEARS

eventer Agro plans to establish frozen foods and tetra pack milk businesses nationally in the next two to three years. It has taken this step due to the growing acceptance of frozen foods during the pandemic The Kolkata-based company is targeting a 10 percent increase in turnover to Rs. 1,100 crore in the current 2021-22 fiscal from Rs. 1,000 crore in the previous fiscal, with much of the revenue expected from frozen foods and tetra pack milk businesses. The company plans to keep its pouch milk and branded banana businesses at the regional level while expanding frozen foods as well as tetra pack milk businesses nationwide. Right now, the focus is on pack milk and frozen foods, which the company can establish across India in the next 2-3 years. Though Keventer did start the frozen foods category four years back was till last year present in the east India, which has only 10 percent of India’s total frozen food market.

abur is now going to invest Rs. 550 crore for a new manufacturing facility in Madhya Pradesh, which it said would be one of its largest plants in the world. The new plant would be manufacturing foods, ayurvedic medicines, and health supplements and would provide direct and indirect employment to 1,250 people in the first phase and over 3,000 people subsequently.

We have a clear growth strategy; this facility will provide us space to rapidly expand production capacity for ayurvedic products and medicines, as well as innovative foods,” Dabur chief executive officer Mohit Malhotra said. Since the Covid outbreak, demand for ayurvedic products has seen rapid growth. Products like Chyawanprash, honey, and health juices have been witnessing record growth across channels including e-commerce.n

Till now they were concentrating in the east, now in a significant part of north India now and plan to expand in the south and west soon. Keventer does not have its own manufacturing plant for frozen foods but has in place the supply chain network having tie-up with 7-8 major suppliers. There won’t be an investment in setting up manufacturing units but will invest in branding and distribution of freezers. In the current year, they plan to invest Rs 15 crore. On its tetra pack milk business, the company plans to grow the ultrahigh temperature treated tetra pack milk business at the national level, for which Rs 100 crore investment was made on a plant two and half years back. From both these businesses, the company aims to double the revenue from the existing Rs. 50odd crore by the end of this fiscal. Currently, the size of the frozen foods business in India is about Rs. 7,000 crore. Out of which 70 percent is institutional and the rest 30 percent is retail, the company said and added its key competitors in this segment are Godrej’s Yummy and McCain Foods.n

July 2021 | Food And Beverage Matrix

FSSAI APPOINTS DOCTORS AS DOS FOR CENTRAL LICENSING AT PORTS & AIRPORTS

he apex food regulator has issued an order for appointment of designated officers for Central licensing at seaports and airports. A total of 20 such officers were appointed across different airports and seaports. Interestingly, all the appointees are MBBS doctors. The seaports where the designated officers were appointed include Goa, Paradip, JNPT, Mumbai, Kolkata, Cochin, and Kandla while the airports include Pune, Mumbai, Amritsar & Attari, Lucknow, Bhubaneswar, Trivandrum, Trichy, Cochin, Calicut, Ahmedabad, Chennai and Jaipur. When asked if it was a normal practice to appoint MBBS doctors as designated officers/ licensing authority for handling licensing of food business, the FSSAI, in a reply to FnB News, responded that as per Sl. No. 10 of Schedule 1 of Food Safety & Standards (Licensing & Registration of Food Businesses) Regulations, 2011, “Food catering services in establishments and units under Central Government Agencies like Railways, Airport, Seaport, Defence etc. come under the purview of Central Licensing Authority.” And further, as per Reg. 2.1.5 (2), the Chief Executive Officer of the Food Safety and Standards Authority of India, in the capacity of Food Safety Commissioner, may appoint a Designated Officer or Food Safety Officer for Central Government organisations like Railways and Defence, which have a large number of food establishments, to ensure food safety in those establishments and to ensure that all other conditions laid down for running food business under the Act and these Regulations are complied with. The statement by FSSAI reads, “Seaports and airports are under the administrative control of the Central government which are being regulated by the Directorate General of Health System (DGHS) through

their Port Health Officer (PHO) and Airport Health Officer (APHO). Thus, being Central Government organisations, the Designated Officers/ CLAs for the Seaport and Airports are being appointed by the CEO, FSSAI, in the capacity of Food Safety Commissioner in exercise of the powers conferred under the said Regulations.” In this regard, “The proposals for the appointment of the Designated Officers for ports and airports are received from the Directorate General of Health System (DGHS) from time to time which are accordingly appointed as the Designated Officer for the concerned point of entry; provided they fulfil the above laid down criteria as per the Rules for the said post.” Also when asked if MBBS doctors are qualified enough to handle matters related to food, the food regulator replied, “As regards the eligibility criteria for the post of Designated Officer, a person can be appointed as Designated Officer possessing the qualification as prescribed in Rule No. 2.1.2 of Food Safety & Standards Rules, 2011, which stipulates that the Designated Officer shall be a whole time officer, not below the rank of Sub-Divisional Officer or equivalent. Thus, there is no specific educational criteria for the said post as per the FSS Rules, 2011, as amended from time to time.” Meanwhile, a spokesperson for Forum of Food Importers said, “We, as Forum of Indian Food Importers (FIFI), welcome the FSSAI’s initiative of hiring Designated Officers at various ports of entry. It’s always helpful to have active resources on the ground, which work with a clear directive and are also well versed with India’s regulatory requirements. We continue to urge FSSAI to run routine training sessions with the FBOs and also for FSSAI’s personnel -for all the stakeholders to be aware of the narrative from the head office and ensure seamless compliance.”n

DISCOVER THE REASONS WHY MILLENNIALS HAVE STARTED PREFERRING ORGANIC OATS

tarting your day with a bowl of hot organic oatmeal can benefit your health in ways indeed. One can find wide varieties of oats in the grocery stores or supermarkets such as whole grain oats, rolled oats, oats flour, steel-cut oats, Scottish oats. All these assortments in multiple brands and flavours are available in the market in the form of organic as well as inorganic. In fact, people often wonder which one to buy, because they do not understand which one of the categories will be the most nutritious one. Oats are the cereal grains which contain essential nutrients like proteins, antioxidants, and fibres. Undeniably, the organic farming methods such as crop rotation add more nutritious value to oats and every other food product, as they are grown without the use of harmful chemicals such as fertilisers and pesticides. Several studies have shown that the organic food products are much safer to consume and contain higher nutrients than conventionally made products. As organic oats provide remarkable benefits, they are a bit expensive than its inorganic counterpart.

Health benefits of organic oats Oats are commonly consumed by people who are fitness concerned and want to maintain a healthy lifestyle. As oats are low calorie and fibre rich grains, having oat meal on a daily basis may regulate one’s digestion, make them feel fuller, thus helping to lose weight. A cup of dry oats can have 20gms of beta glucan, a kind of fibre, which boosts your immune system, brings down the bad cholesterol level in the blood, minimises the chances of heart attack and stroke, and protects arteries and promotes cardiovascular health. Moreover, oats are loaded with antioxidants which improve blood circulation while stabilising blood pressure. Oats, particularly steelcut, can enhance insulin sensitivity for sugar patients.

Types of organic oats People who want to add oats to their diet must have a brief idea about the wide variety of organic oats available in the market. Whole grain oats: These are the most intact form of oats, and thus

take significantly long time to cook, which is why a very few people prefer to go for this type of oats. Steel-cut oats: This variety, also known as Irish oats, has a chewy texture to it. These are comparatively faster in cooking than the whole grain oats as they are slightly processed and cut into smaller parts. Rolled oats: Rolled oats are old fashioned and are made from the whole grain oats The steaming process helps maintain healthy oils in the oats, thereby keeping the content fresh. Cooking this type of oats does not take long time as it is slightly processed and water can easily penetrate through the food product. Oat flour: It is the powdery form of oats and is mainly used for thickening soups or baking purposes. Scottish oats: Scottish oats are originated in ancient Scotland and are generally uneven in size because of the manufacturing process with two millstones. Instant oats: These are per-cooked, dried, and rolled and are mostly preferred by millennials. These are little thinner and can be cooked very quickly.

Reasons for the growth of global organic oats market: With the rise in the diseases such as heart attacks, diabetes, obesity, people all over the world are becoming more health and fitness conscious, which in turn, is giving a promising growth to the global organic oats market. According to a report published by Allied Market Research, the global organic oats market, is expected to register a significant CAGR from 20202027. Besides, the prominent players of the global organic oats market are introducing new range of oats with different flavours and are focusing on advertisements, product packaging and expansion of distribution channels to target and meet the demand of the potential customers across the world.n

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July 2021 | Food And Beverage Matrix

STEADY INCREASE IN PLANT-BASED FISH ALTERNATIVE CHOICES

lant-based alternatives to fish and seafood are the future, not just in terms of nutrition, but also ecologically. One reason is that they appeal to younger consumers like Generation Z. According to Innova Market Insights, at 32 percent worldwide this is the largest population segment. It accordingly will have a major influence on consumer behavior in the coming decades. For this target group, health and well-being are just as important as environmental and climate protection, animal welfare and social factors. Plant-based alternatives to fish and seafood thus not only offer new indulgence experiences for flexitarians, they also meet the demands of the rising generation. Environmental organizations already advise cutting back on consumption of ocean fish and seafood, due to overfishing. Microbiology is another factor. Due to the thermal processes in their manufacture, plant-based alternatives to smoked fish and sushi are microbiologically much safer than traditional fish products. For this growth area, Planteneers has already developed various product ideas with which manufacturers can make alternatives to breaded fish, fish sticks, filets and more. For example, a plant-based alternative to salmon filet is in the pipeline. These plant-based solutions are based on a diverse range of protein texturates that give products a very fish-like, tender bite. Florian Bark, Product Manager Planteneers, explains: “The right choice of texturate is indispensable in order to get as close as possible to the animal product. Plant protein concentrates are also important in order to match the protein content of the final product to that of the original. In addition, we have a large portfolio of algae-based hydrocolloids that are perfect for making alternatives to fish and seafood.” Among the company’s new products are fiildTex for alternatives to tuna pieces. With it, customers can use standard meat and fish production machinery to make alternative tuna that looks and tastes like canned tunafish, and can be used in many ways. Another innovation is fiildFish for alternatives to sushi-style raw fish and smoked products like smoked salmon. These plant-based products impress with typical fish structure and texture. But what makes them special is the flexible recipe – different fish alternatives can be created by adjusting the specific flavor and color. The end products can be readily sliced and are also freeze-thaw stable. This makes them very well suited for convenience productsn

COCA COLA SHOWCASES ‘LIMITLESS’ POTENTIAL AT WOMEN’S FOODSERVICE FORUM LEADERSHIP CONFERENCE

ore than 70 women from Coca Cola attended the Women’s Foodservice Forum (WFF) 2021, Annual Leadership Development Conference (ALDC), which offered in-person, virtual and on-demand content, workshops and breakout sessions for participants to build leadership skills, network and share best practices under the theme of ‘Limitless’. The conference provides tools and resources to help women build leadership competencies to advance their careers, and partners with food industry companies to create equitable work environments where women thrive, and organisations reap the rewards of a diverse workforce. Kathleen Ciaramello, chief customer officer, North America Operating Unit, and WFF board chair, said, “As a leader in the foodservice industry, the women at Coca Cola and the company as a whole have an important voice in the gender equity discussion and can be a powerful force in leading the way.” Ciaramello – who will retire from the company in July – served as both a mainstage presenter and moderator for the CEO and president forum, facilitating a discussion around the urgent state of women in the workplace amid challenges created by the pandemic. “I attended my first Women’s Foodservice Forum Leadership Conference 15 years ago. If someone had told me then that I would open the 2021 conference as board chair, I would have said, not me, I can’t do that. There were times in my career when I had similar thoughts about roles I thought were too big. I was wrong, and that’s what WFF is all about. Helping women hone new skills and build capabilities, all while inspiring and motivating them to maximise their potential. I’m so proud of our work and longstanding partnership, and to see so many of our associates attend, engage and apply learnings in their roles at Coca Cola,” said Ciaramello. The company has supported WFF – which provides research, insights and best practices to help food companies recruit gender-diverse talent and drive business results by realizing the potential of women – for more than two decades. In addition to sponsoring the ALDC, the company funds scholarships for women in foodservice to attend WFF’s Executive Leadership Program and supports the Lead The Way initiative to help the industry close the gender equity gap and carve a path for other sectors. Therese Gearhart, president and CEO, WFF, said, "At this critical time for our industry, the need to adapt to current realities and

build new capabilities is evident. With bold steps and adoption of best practices, we can help partner companies retain and grow their female talent to drive gender equity, as well as help with the distinct challenges women face during the Covid-19 crisis." Alfredo Rivera, president – North America Operating Unit, shared a story about how his mother worked her way up to the corporate executive ranks and inspired him to advocate for women’s empowerment throughout his career. “Her journey reminds me of this year’s conference theme, ‘Limitless,’” he said during panel remarks. “To me, it’s about stretching ourselves beyond what we believe is possible – which requires risktaking and being open to learn. What a great and relevant message right now.” Tanika Cabral, VP, customer leadership, and Pamela Stewart, president, West Zone, facilitated and led panel discussions focused on working mothers and women of colour, respectively. Lisa Pinkston, director, customer growth, was named the 2021 WFF Change Maker Award winner for leading the way as a role model for future leaders. Jinghuan Liu Tervalon, strategic insights manager, was part of the Coca Cola delegation at the conference, which she called ‘enriching to the brain and soul' due to a combination of authentic discussions, actionable insights and inspirational keynotes. “As a woman of colour, I often don’t see myself or my struggles reflected in the larger leadership training content. This conference is different. It not only helped me develop my own unique leadership voice, but it has challenged me to create a diverse ‘wolfpack’ to achieve a better future.” Keisha Nelson, learning innovation manager, said, “My goal was to identify tools and techniques that would help me boldly step into more challenging roles and opportunities. Each session provided multiple nuggets of wisdom and various action items that if performed regularly would help address my most prevalent blind spots. It was a truly transformative experience.” “Having been engaged from day one in the company’s effort to accelerate the advancement of women as an inaugural member of the Women’s Leadership Council, I have always made it a point to ‘lift as I climbed. As I prepare to retire July 15, I leave behind ‘lifted’ women leaders like Dagmar Boggs, Pam Stewart, Tanika Cabral and many more who are poised to continue this great work,” said Ciaramello.n

Food And Beverage Matrix | July 2021

A NEW VERSATILE CLEAN LABEL INGREDIENT FOR BAKERY, CONFECTIONERY AND DRINKS which Emwaxy® Spray 200 can offer.

Characteristics of Emwaxy® Spray 200

msland Group presents their latest waxy potato development: Emwaxy® Spray 200.

The Emwaxy® Spray 200 fits perfectly with the rapid growing demand for clean label alternative ingredients for the food industry. Emwaxy® Spray 200 is a clean label low DE starch derivative. Emwaxy®. With the introduction of Emwaxy®, Emsland Group introduces new starch solutions for the food industry. Emwaxy® is produced from special potatoes, containing more than 99% amylopectin and is being cultivated through traditional, non-GMO breeding techniques.

Based on high amylopectin potato starch, Emwaxy® Spray 200 has unique properties. Emwaxy® Spray 200 has excellent solubility and is not prone to retrogradation. Therefore it can be applied in high concentrations whilst staying stable. The high cohesiveness at high concentrations enables to apply Emwaxy® Spray 200 solution as food glue in many food applications. The product has good film forming characteristics and therefore it can be successfully applied as egg wash replacer on baked goods. Body and mouthfeel enhancement or partial sugar replacement are further examples of the possibilities,

•

Easy to dissolve

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Clean label

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Stable in solution in high dosage

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Excellent film forming with high transparency and gloss

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Potato starch based – fits in the ‘plant-based’ trend

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Forms smooth solutions with good body and mouthfeel

For the food industry, the newly developed Emwaxy® range offers a good start to create new innovative appealing products. The unique characteristics of Emwaxy® serves todays trends e.g. easy handling, nonGMO, kosher & halal, gluten and allergen free as well as plant-based and clean label.n

HEALTHY, HEARTY & WHOLESOME; BOMBAY BAKING COMPANY INTRODUCES NEW MENU

offee and conversation, gets a whole new meaning as Bombay Baking Company, the much sought-after patisserie-deli at the JW Marriott Mumbai Juhu, presents an all-new menu this season. The thoughtfully curated menu features nutritious breakfast bowls, all-time deli favourites, and fresh house-made smoothies made with superfoods and immunity-boosting ingredients to offer flavoursome, power-packed meals. It’s the perfect place for a catch-up with friends or to just sit by yourself and indulge in your creative side. Delve into morning essentials such as Acai Bowl, Granola Yogurt Parfait and Omega Bowl which are sure to get your creative juices flowing, and everyone’s favourite Pancakes and Waffles for that feel-good sweet indulgence. The menu also includes hearty and wholesome meals including BBCo. Signature Club Sandwich, Croissant Sandwich, Lox and Bagel, Mushroom Bruschetta, Farmhouse Panini along with fresh, nutrition-packed smoothies like Avocado & Blueberries, Beetroot & Banana, Date & Cinnamon, Avocado & Moringa and Spinach & Kale. What’s more, indulge in fresh treats from the oven such as Quiches, Danishes, Cruffins, Cronuts, Brioches and more.n

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Food And Beverage Matrix | July 2021

MODIEFIED ATMOSPHERE PACKAGING(M.A.P.) odified Atmosphere Packaging (MAP) is packing system which extends shelf life of fresh food products. The technology substitutes air inside the package with mixture of gases(CO2, N2,O2).

ADVANTAGES •

The basic principle of this packaging is to use high barrier materials (plastic tray & cover film) to separate food & air, filled with mixed gas into the tray, thus to maintain the original flavor and appearance of the food for a long time, and to effective inhibition of the growth of various bacteria & microbes.

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The machine will pack foods under totally closed vacuum condition. Which is the air will be exhausted from vacuum chamber with powerful vacuum pump, thus to supply high vacuum degree. Then fill special ratio gas mixture into trays. Such mixture will prolong the shelf life of foods.

Application

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Pasta/Noodles

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Pedha/Burfi/ Ladoo/Kalakand/

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Mewa bites/Dryfruits/ Mawa/ Fudge

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This machine can assure high degree of gas replacement (>99%)

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Chikki/maisurpak/koprapak/khakhra

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Cookies/ Puff/ Pizza/ Garlic bread

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Cheese/Paneer/ Snacks/Namkeen

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Usually, different ratios of oxygen, carbon dioxide and nitrogen will be recommend for different foods. User can connect gases with this machine and preset ratios. The machine will automatically mix them and fill the gas mixture into trays.

Halwa/Bhakarwadi/Kajukatli/ Sonpapdi

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Gulab jamun/Kalajamun/ Maisurpak

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Vegetable sandwitch

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Mix dryfruit sweet/Mix mava sweet

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Cut salad/Peeled garlic/Cut vegetables

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Other meat product & RTE products

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Optimised gas consumption.

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Pomegranate arils

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Use multifunctional setting for increasing productivity.

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Cake/Pastry

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Handle between 4 – 8 cycles per minutes, depending on vacuume setting.

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Thai hurbs/Apples wholes

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Dry dosa/ Pulses

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Suitable for material like PE, PP, Paper and easy tear film.

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HMI with PLC controlled system provides user friendly interface.

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Easy to move lockable trolly design.

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Simple design promotes easy maintenance.

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Implicit & precise cutting of the film around the tray .

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Quick change mold design allows for one machine to seal various size container for improved efficiency.

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Compact model.

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Mold can be change quickly & easily.

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Perfect security system.

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Air control & air pressure sensor.

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SS304 body & blade system.

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Energy saving & automatic temperature control.

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Easy to clean & hygiene the equipment.

PLOT NO. 185, SECTOR NO. 7, PCNTDA, BHOSARI, PUNE – 411 026 INDIA. CONTACT : 9767514222 | santosh@ nihira.in | web : www.nihira.in

We Engineer the Process in FOOD AND PHARMA FOOD ENGINEERING

MODIFIED ATMOSPHERE PACKAGING MOULD 1kg & 2kg

380mm 280mm 500Gm

Technical specification Weight Overall size Tray size Machine body Air compressor Tray mold Power consumption Input supply

NIHIRA FOOD ENGINEERING LLP

450Kg 1365×1080×1570mm 135×100×40mm 304SS 6-8bars 1,2,4,6 4-5kw 380V/50HZ/3phase or 220V/50HZ/single phase

190mm 140mm

More SHELF LIFE With Low Cost

250Gm

135mm 100mm

All machine are made in India at our factory under single roof

NIHIRA FOOD ENGINEERING LLP

Plot No. 185, Sector No. 7, PCNTDA, Bhosari,Pune - 411 026. India. Contact : 9767514222 | santosh@nihira.in | Web : www.nihira.in

July 2021 | Food And Beverage Matrix

KOELNMESSE INDIA RESPONDS TO COVID-19 SECOND WAVE: ANUTEC - INTERNATIONAL FOODTEC INDIA CO-LOCATED WITH PACKEX INDIA, FOOD LOGISTICS INDIA AND ANUTEC INGREDIENTS INDIA POSTPONED TO DECEMBER 2021. The second wave of coronavirus hits India severely, creating new unfortunate records of daily infected cases and deaths. The authorities responded to the situation with localised lockdowns, slowing entire economic activities.

ince the complete business ecosystem got disordered due to the pandemic, Koelnmesse India has made a strategic decision to postpone ANUTEC - International FoodTec India and its co-located events from 15-17 September to 2-4 December 2021 at the same venue, i.e. IECC, Pragati Maidan, New Delhi. While the Government has announced phase-wise unlocking in many parts of the country, gaining business back in full swing will still take some time. In addition, the expedited vaccination drive is also helping in getting the maximum population a safe shield. Considering these optimistic

Koelnmesse is an international leader in organising food fairs and events regarding food and beverage processing. Trade fairs such as Anuga, ISM and Anuga FoodTec are established world leaders. Koelnmesse not only organises food and food technology trade fairs in Cologne, Germany, but also in further growth markets around the globe, for

example, in Brazil, China, Colombia, India, Italy, Japan, Thailand and the United Arab Emirates, which have different focuses and contents. These global activities enable us to offer our customers a network of events, which in turn grant access to different markets and thus create a basis for sustainable and stable international business.

scenarios, the business community is gearing up for new business and will require some time to prepare. Hence, Koelnmesse India, in agreement with industry stake holders, decided to delay the exhibition by more than two months and is convinced, that this decision is in the interest of exhibitors, visitors and partners. FoodTec trade fairs drive over 450 exhibitors from India and abroad, which are expected to attend the next edition of ANUTEC - International FoodTec India and its co-located trade fairs. Koelnmesse - Global Competence in Food and FoodTec:

Food and Beverage Matrix

Published, Printed by Dhiraj Dubey at B.K. Chawl Laxman Mhatre Road Navagaon Dahisar West Dist - Mumbai 400 068. State - Maharashtra Printed at Kalakshi Printing Works 205 Gopal Industrial Estate, I. B. Patel Road, Goregaon East. Mumbai 400 063 Sales Office: Divyansh Infomedia A/202 Om Nageshwar Appartment Near Mandli Talav Bhyander West Mumbai 401101. Maharashtra Contact: +91 98699 87731, +91 88506 09866 Sub Editor : Mukti M Bajaj News Journalist : Ritu Mishra Rupen Sanghvi Datta Krishna Ukkoji 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

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY India's Leading B2B Monthly Newspaper. 1 Year (12 Issues) Rs 600 (By normal post), For other countries $ 100

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"Our Voyage" Motek Sugarcraft has a unique business model which stems from its deep understanding of the challenges and opportunities at every step faced by bakers - from baking to decoration. We have been able to successfully aggregate the learning from these experiences in creating and managing our unique business construct.

We are committed to helping bakers find a perfect product for their creations. We started our operations 5 years back with importing products of Magic Colours and today we continue to influence the industry with a huge range starting form products and ingredients required for cake and chocolate decoration, bakery equipment’s and tools. Magic Colours has been helping home bakers and cake decorators all over the world create sweet treats and beautiful desserts by giving them the tools and products to make it fun and easy. Magic Colours stands tall as global leader when it comes to delivering quality products. The product list encases everything from fondants, gel colours to royal icing and flower paste. The products are designed to suit all climates and conditions internationally.

" The Unbeaten Path" We are headquartered in Ambala, India and have a perfectly set distribution channel that caters to the baking industry not only pan India but also takes care of the exports. Our fresh approach and clarity of thought is an integral part of our business strategy and the quality of taste that we promise with our services. Our Mission is to rejuvenate India’s outlook towards the Bakery and Confectionery Industry. Following the bakers’ preferences, we wated to bring something different and sweet that was currently unexplored by the Indian market and hence the launch of Sugar Shine India. It’s product line introduces consumers to a variety of decorating projects that are as achievable as they are impressive. Our recent introduction under the brand Sugar Shine India comprises of a wide range of sprinkles, wafer paper, shine glow, shine brush, shinex and red velvet solution. We look forward to providing an enduring market for Indian Baking Industry. Understand the needs and aspirations of bakers and to bring them the best quality products from within India and abroad. We aspire to be a global player in this market and ensure maximum customer satisfaction. Says Shikha Garg - Director

Surplus Dairy Equipment & Utilities for Sale At Igloo Dairy: Vashi Unit, Navi Mumbai Igloo is exiting the dairy business at its Vashi Unit that has an installed capacity to process/manufacture and pouch-pack 7.5 LLPD liquid milk, 50 MT/day fermented products (dahi, buttermilk) and 15 MT/day cup dahi. The Unit is in operation and has a large inventory of well-maintained dairy plant, machinery and utilities suitable to process/ manufacture and pouch-pack 7.5 LLPD liquid milk, 50 MT/day fermented products (dahi, buttermilk) and 15 MT/day cup dahi. These are for sale on as-is-where-is basis either as individual equipment or sub-systems. The plant and equipment include: A. Liquid Milk: Milk silos (60-100 KL), HMSTs (10-15 KL), Crate Washers (1000-2400 crates/hour), PLC/PID Tetrapak Pasteurizers (10 KLPH), Homogenizers (10 KLPH), Tetrapak Clarifiers (10 KLPH), Samarpan High Speed Pouch Packing Machines, Milk Chillers, Tetrapak PLC CIP Modules, Powder Mixing Plant,Double-rack Crate Conveyors, milk pumps, misc. tanks, flow plates, pipes, fittings, trolleys, weighing scale etc. B. Dahi, Buttermilk & Yogurt: Inoculation Tanks(.75-1.2KL), Homogenizer(3 KLPH), PID Tetrapak Milk Pasteurizer (10 KLPH), Tetrapak Dahi/Buttermilk Pasteurizer (3 KLPH), VMSTs (5 KL), PID Tetrapak Pre-heater (2KL), Micron cup filling Machines, Samarpan Pouch Packing Machines, Powder Mixing Plant, Inoculation Tanks for Yogurt (2KL), Alfa Laval lobe pump, Dimple Jacket Tank for Yogurt, Conveyors, milk pumps, misc. tanks, flow plates, pipes, fittings, Hydraulic trolleys, etc. C. Laboratory Equipment: Water Bath, Incubator, PH Meter, Anton Par Density Meter, Laminar Air Flow Bench, Online Temperature Monitoring System(Scada), Autoclave, Protein Analysis Unit,Oven,Sodium ion Meter, Viscosity Meter, Deep Fridge, Bursting Strength Meter, Brix Meter,Centifuge machine, Lab MS Coated Furniture etc. D. Utilities (HVAC): Bluestar Screw Compressors (107TR), Kirloskar Ammonia Compressors KCX2, Voltas Freon Compressors 5H40 & 46, Cooling Towers, AHU, Blast AHU, Goods Lifts, Hydraulic Lifts, Hot Water Generators (PNG & FO), Air Compressor, Dryer, Avery Weighing Bridge(50T), Fire Fighting System, Incubation Heaters, Chimney (18 & 15 Mt.), MS & SS Chilled Water Tanks, UV system for water, Furnace Oil Tanks, Water Pumps, Motors, Gear Box, pipes, fittings etc. E. Electricals: 22KVKiosk, Distribution Transformer (1250KVA), Cummins DG (750 & 500KVA), ABB HT Breaker, LT Panels, APFC Panel (550KVA), Electricals Panels, Stabilizers (45KVA), Lighting, Fittings, Cables etc. F. ETP: SS Body DAF (11M3/Hr.), Screw Dehydrator (2M3/Hr.), Skid Mounted STP (10M3/Hr.), PSF & ACF (15M3/Hr.), Pumps, Pipe & Fittings, etc. G. Office Equipment: Office Equipment: ACs (1-2Ton), Computer, Printer, Laptop, CCTV, UPS, Office Furnitue etc. Interested parties please contact Mr. Nitesh Tulshyan, Mobile 9594600207 or Mr. Harish Sakunde, Mobile 9594018680 or email vashiplant@igloodairy.com ____________________________________________________________________________________