july 2020

RNI No: MAHENG/2018/75095

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 3 / Issue 5 / Mumbai / July 2020 / Pages 24 / INR Rs 50/-

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

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July 2020 | Food And Beverage Matrix

Editor’s Note

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers;

Hello! I hope you all are safe during the pandemic coronavirus disease (Covid-19) due to deadly invisible enemy named as (SARS-CoV-2) and must be following the revised central and state government guidelines during unlock 2.0 including compliance to social distancing norms and hygiene requirements.

Driven by consumer preferences, the bakery industry is continuously evolving. When a new flavour is well received, it never signals the exemplar of baking. Demand for innovative treats makes the bakery industry among the most competitive in the world. Those unwilling to experiment and unable to predict trends may be very well placed in the business. With the emerging focus on once health

during pandemic and otherwise also, few trends started emerging:

believe bread free of gluten is easier to digest and healthier. As awareness of the advantages of gluten-free bread grows, demand for it will increase as well. Expect demand for gluten-free foods to improve significantly While white flour is popular; the popularity of flour made from bran and soy is growing. In some parts of the world, especially Japan, consumers are showing a preference for flour made from healthier alternatives. Bran and soy are such alternatives. Demand for flour made from bran and soy will reach new heights as will demand for crustier bread. To be an outstanding baker requires passion. There are virtually an unlimited number of baked foods that can be cooked. The number of ingredients that can be added is almost limitless as well. A talented baker knows tried-and-tested

More Options with Healthier ChoiceYou can see, health wave around the world and everybody know that going to the gym is necessary to enjoy good health and that eating is even more necessary to maintain good health. That is why higher demand for healthy baked foods made using wholesome ingredients and be free of preservatives. Many consumers already avoid baked foods because they contain carbohydrates and sugar. Regardless, demand for baked foods will grow in come months.

Consumers are looking for food that does not have gluten or lactose.

Demand for gluten-free bread is growing not just among those allergic to gluten but also among others who

baking techniques and continuously experiments with new ones.

Experimenting with fresh ingredients to prepare unanticipated flavours that tickle taste buds is essential to satiate the evolving tastes of consumers.

Bakers who successfully do so will have a loyal following of customers.

An article on Bad and Good Habits of Food handlers is included in the edition.

Best of Luck!

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

Thank you Manan Bajaj

GODREJ JERSEY NEW AD CAMPAIGN DRAWS ATTENTION TO BUILDING IMMUNITY WITH THE GOODNESS OF MILK AND MILK PRODUCTS

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Social Media Handles:

reamline Dairy Products Limited (CDPL), a leading dairy player in Southern India and a subsidiary of Godrej Agrovet, today launched a television campaign that highlights building immunity of the entire family with milk and milk products.

Milk is an excellent source of protein and it is consumed daily for growth and development of the body as well as to stay fit. Given that building immunity is the need of the hour, the TVC aims to highlight that the goodness of milk and milk products are key to building a healthy immune system.

The TVC is created in Hindi, Tamil and Telugu. Through two simple and effective renditions, it highlights JERSEY's wide range of immunitybuilding choices apart from the daily glass of milk. Jersey Paneer, Badam Milk, Ghee or delicious Curd enables both to create a great tasting recipe and maintain good health. The TVC will be aired across AP and Telangana.

Speaking about the campaign, Raj Kanwar, CEO, Creamline Dairy Private Ltd. said, “A protein-rich diet is known to help in building immunity and dairy products are an easy and

• • • •

Facebook – @GodrejJersey Twitter – @godrejjersey Instagram – @godrejjersey Hashtags - #BuildYourImmunity #GodrejJersey

About Creamline Dairy Products

affordable way to add them in our daily diet. Health and wellbeing of the family is a top priority for everyone today. The TVC aims to highlight the wide range of dairy products available under brand Jersey and showcase multiple ways to integrate them as an important source of nutrition in our daily diet for building immunity.”

V Seshagiri Rao, Sr. Partner, R K Swamy BBDO Advertising agency, Hyderabad, said, “Being a preferred dairy brand, especially for mothers, for over 25 years, it was imperative that JERSEY connect meaningfully with its consumers in these trying times.

The campaign will help strengthen the brand's diverse range and help build further equity in the health and immunity space, something that will remain a primary consumer concern for the foreseeable future.”

Credits: • • •

Creative agency: R K Swamy BBDO Advertising agency Production House: VIDEOSOURCE Media buying agency: Madison Media

Creamline Dairy products Limited (CDPL) is a subsidiary of Godrej Agrovet Limited. In December 2015 Godrej Agrovet acquired a majority stake in CDPL. With a processing capacity of about 10 lakh litres per day and over 100 collection centres, CDPL has a formidable presence in the southern states of Telangana, Andhra Pradesh, Tamil Nadu, Karnataka and parts of Maharashtra. It also operates own dedicated dairy parlours across major cities. CDPL sells high-quality milk products, right from curd, lassi, buttermilk and flavoured milk to paneer, ghee and other value-added products under the brand name ‘Jersey’. The Company has excellent infrastructure comprising of Milk Chilling Centers, Bulk Milk Cooling units, Composite Dairy Plants and a State-of-the-art milk powder plant.n

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July 2020 | Food And Beverage Matrix

DUPONT DRIVES PLANET FORWARD SOLUTIONS FOR PLANT-BASED FOOD AND BEVERAGES

With the launch of a new brand designed for co-creation of plant-based beverages, dairy alternatives, meat, fish and seafood, DuPont looks to enable the transformation of global eating habits, taking innovation beyond imitation with Danisco Planit™

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anisco Planit™ marks the latest evolution in DuPont’s plant-based ingredient portfolio – a comprehensive range of functional ingredients and application expertise for food and beverages made with a ‘planet forward,’ sustainable approach.

With the new Danisco Planit™ range, DuPont Nutrition & Biosciences (DuPont) offers food and beverage manufacturers the broadest selection of ingredients for plant-based product development in the industry, supported by expert application knowledge and insights to design products for the future. Customers leveraging DuPont’s innovation capabilities in the plant-based segment will be ahead of the curve in managing their global footprint.

“We named this new brand Danisco Planit™ as an acknowledgement that when scaling up this industry it must happen in a sustainable way,” explains Birgitte Borch, VP of Marketing, Food & Beverage, DuPont Nutrition & Biosciences.

DuPont has decades of experience in the plant-based sector, providing support in every step from conceptualization to successful commercialization of innovative, yet locally relevant solutions and recipes that are ready to take to market.

“The depth of what we can offer our customers is unique in the industry,” Borch said. “Danisco Planit™ is a significant launch for us. We offer a total ingredient solution with the ability to deliver taste, texture, nutrition and sustainability. And, we believe in co-creation and look forward to innovating new formats and categories with our customers to widen the food space and create great eating experiences for the growing group of global consumers that want to increase their plant-based consumption.”

Capturing mainstream consumers For the past couple of years, the plantbased space has been a race to get on the shelves for both foodservice and retailers. Now it’s about staying there and growing further by offering a greater variety of categories.

“The market innovation for products that allow consumers to eat a burger without eating meat, drink a milkshake without drinking milk, have been

impressive,” Borch said. “For the mass market consumer however, we want to do more. Mainstream consumers are not only looking to avoid meat or dairy, they are looking for a great eating experience. In order to take plant-based mainstream, we need to expand innovation beyond imitation. We want to support the shift to a more plant-based diet by creating multiple options, thereby enabling nutritious, plant-based food and beverages in every meal, every day—from early-bird breakfast to the midnight snack.”

Borch sees plant-based as an opportunity for the industry to meet consumers’ changing eating habits.

“We believe co-creation is the route to shape the market and capture fastevolving consumer needs for every eating occasion,” Borch said. “We want to create sustainable consumer loyalty, ensuring that plant-based products are loved and tasty enough to become a regular part of consumers’ diets, not just a ‘try it once’.”

Plant-in-it is key In plant-based products, as in all food categories, taste and texture are imperative. However, in plant-based there are a variety of protein sources, and when combined with consumer requirements for health and nutrition, designing and formulating new formats that are top-performing in all sensory dimensions is a challenge.

A great tasting product isn’t just about flavor, but the interactivity among sight, smell, touch and sound.

Sensory expertise is at the center of new product development for plantbased food and beverages.

“We can turn our insights into business opportunities and forge a new product development pipeline with formulation strategies that maximize consumer liking and meet the requirements on nutrition and ingredient lists,” said Sonia Huppert, Global Marketing Lead for Plantbased Health. “We keep a constant focus on developing ingredient solutions for new products, and for plant-based food and beverages in particular, to offer to the plant-based industry innovative solutions for plant-based yogurt, ice cream, drink, and meat alternatives, including full meal solutions.”

Danisco Planit™ has been launched globally and covers services, expertise, and an unmatched ingredient portfolio for plant-based food and beverages: plant proteins, hydrocolloids, cultures, probiotics, fibers, food protection, antioxidants, natural extracts, emulsifiers, and enzymes, as well as tailor-made systems. For more information: www. food.dupont.com

About DuPont™ Danisco® DuPont™ Danisco® is the brand for a range of ingredients that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements

and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. www.danisco.com.

About DuPont Nutrition & Biosciences DuPont Nutrition & Biosciences applies expert science to advance market-driven, healthy and sustainable solutions for the food, beverage, dietary supplement and pharmaceutical industries. We also use cutting-edge biotechnology across a range of markets to advance bio-based solutions to meet the needs of a growing population, while protecting our environment for future generations. We are innovative solvers who help our customers turn challenges into high-value business opportunities. For more information: www.dupontnutritionandbiosciences. com or www.biosciences.dupont.com

About DuPont DuPont (NYSE: DD) is a global innovation leader with technologybased materials, ingredients and solutions that help transform industries and everyday life. Our employees apply diverse science and expertise to help customers advance their best ideas and deliver essential innovations in key markets including electronics, transportation, construction, water, health and wellness, food, and worker safety. More information can be found at www.dupont.com/.n

Food And Beverage Matrix | July 2020

Lazza Premium Gold’s Natural & Spices Ice Cream flavours An all-time favourite!!

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July 2020 | Food And Beverage Matrix

THE TICKET TO QUALITY AND SAFETY

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OPTIMISING YOUR METAL DETECTION SYSTEM

iddharth Kachroo, Business Manager – Product Inspection & Global Key Accounts

When dealing with products intended for human consumption, like foods and pharmaceuticals, every care must be taken to ensure that they meet the highest safety standards possible. It is simply not an area where brands can afford to take any risks, or gamble with their reputations.

Due to their impact on consumer health, harm to brand reputation and the financial implications of legal proceedings, even minor quality shortcomings in the production process can be hugely damaging, perhaps irreversibly so for consumer brands. Product recalls are a particularly embarrassing and costly outcome for a producer to endure.

The detection of hazardous foreign objects, such as ferrous metals, nonferrous metals and stainless steels, is hence an area of massive importance.

The latest food and pharmaceutical industry trends show that consumers, whilst attracted by low prices in uncertain financial times, are nonetheless increasingly drawn to product safety and quality reassurance . It is vital that brands find a cost-effective way to meet these contemporary demands and advanced metal detection systems provide a solution.

A necessary process “Every company needs to perform a hazard analysis for every product it produces to assess the risk of metal contamination in their products. If the hazard analysis shows there is a risk of metal contamination, then, a metal detector will be required.” British Retail Consortium (BRC) - Global Standard Guidelines An optimised metal detection programme is not a matter of choice for food and pharmaceutical producers – it is a matter of legal necessity.

To identify and remove contaminated products from the production line, metal detection solutions use either “balanced-coil” or “ferrous-in-foil” search heads. Balanced coil heads can detect all types of metal contaminants, including ferrous, non-ferrous and stainless steels, in fresh and frozen foods, while multi-simultaneous frequency heads are used to detect ferrous metals and magnetic stainless steels within fresh or frozen products

packed in aluminium foil wrapping.

Balanced coil systems are by far the most common metal detectors in use. Systems of this type recognise any trace of metal through a threecoil arrangement that generates a high-frequency field, the voltage of which is disturbed by the presence of any metals in any material passing through it. Products can be inspected in the bulk processing phase or in their finished form, although a combination of the two is most effective.

Producers faced with choosing a metal detection system must sort through numerous parameters that influence which system is ideal to handle the varied potential sources of contamination, so partnering with an experienced supplier is important to guarantee food safety. They must choose a supplier that can tailor solutions to their specific product and application needs, and provide the highest quality equipment and assistance without the burden of unnecessary cost.

Fitting the bill The key to an effective metal detection programme is rooted in optimisation around certain key areas: product type, packaging used and the particular working environment. The array of available system options means that virtually any type of food, in any unusual shape or size, or any type of specialist package, can be inspected with equal rigour. A toplevel metal detection supplier will take all of these into account, working with the producer at all stages so that their requirements are fulfilled.

The product being inspected will govern the search head design and aperture which is the opening through which the product passes. Detectors with a “balanced coil” search head can inspect unwrapped or wrapped fresh or frozen products, even products wrapped in metallised film. Detectors utilising the latest multi- simultaneous frequency technology to push metal detector performance to another level. This technology incorporates a product signal suppression technique to effectively cancel out the product signal from difficult to inspect products. Cancelling these product signals or the effect of the package makes it easier to detect metal contaminants up to 50% smaller than previously possible.

For meeting local and global compliance needs, the processed food manufacturers are implementing

data collection software which maximizes rigorous quality regimes and optimizes their production. It significantly reduces complexity and sources of error caused by multiple operating systems and proprietary machine software.

The choice of the most appropriate automatic rejection system to remove contaminated items also depends on the product and application and several options are available. A pneumatic air blast is ideal for light, singlefile, discrete products running on a narrow belt, while a punch/pusher design suits light- to medium-weight discrete packs that are spaced and oriented on a narrow belt. A sweep or diverted arm is suitable for lightto medium-weight, discrete, random non-oriented products running on a narrow belt, typically up to 350mm wide. An end flap/dump suits random, small discrete items or loose bulk items (dry or sticky) running on a wide flat or dished inclined conveyor belt, while a retracting belt is reliable for most applications when more than one product passes in-line across the width of the conveyor. Lastly, for bulk loose, dry or sticky products, or multiple random items, a reverse belt is ideal.

Microscopic movements of the coils relative to each other as small as one micron can cause a signal sufficient to result in a false rejection. One way to negate this problem is by “potting” the detector case - filling it with an appropriate material, the weight of which prevents relative movement of the coils. Similarly, temperature changes, build-up of product in the aperture, ageing of electric components and slow changes in the mechanical structure will also contribute to an out-of-balance voltage. This can be eliminated by electronic techniques such as Automatic Balance Control or quartz crystal control, which enable the detector to permanently maintain this sensitivity without operator attention and without the generation of false rejects.

During the manufacturing process, products come under threat of contamination from numerous sources, from the processing of raw materials through to in-house filling and packaging. For instance, mince meat products are at risk of metal contamination from metal tags in the raw material stage, from personal effects such as jewellery and buttons in handling, and metal fragments from in-house milling machines. An appropriate metal detection solution must be devised to take account of these factors – finding the right balance between in-process and finished product inspection.

One feature that all metal detection systems must observe is a metal free zone (MFZ) in the area immediately adjacent to the detector head. The MFZ is necessary to negate the magnetic field leaking from the detector's metal case through the aperture. It is therefore necessary to have an area containing no metals around the opening. Technological expertise and experience are required to find the absolute optimum size for the MFZ. Also, producers with limited space are now able to install a compact unit utilising “zero metal free zone” technology, where the MFZ is much smaller.

The manufacturing environment is no less important in dictating the specific detection solution required. In some plants, the slightest temperature variation or vibrations from motors and pulleys can induce false rejection of a perfectly safe product when inferior metal detectors are used.

To ensure that a reject device is operating properly, that contaminated packs are accurately rejected and the metal detection system is operating effectively, additional devices can be included. These customized features may include a container or rejected Contined to page no 10

Menon Technical Services Private Limited

mtsfoods.

Get a perspective of best in the Food Processing Technology the world has to offer

TRIDIS

Bucket -Elevator

TOMRA Sorting Solutions TOMRA SORTING SOLUTIONS is a Norwegian based company with it food sorting HQ located in Leuven, Belgium. TSS creates sensor-based technologies for sorting and process analysis within the recycling, mining, food and other industries. TSS offers a unique range of complementary sorting technologies, the most extensive service base, and the widest geographic and market segment coverage in the industry. TOMRA is the leading provider of optical sorting and processing technology for the fresh and processed food industry. With approximately 8,230 sorting installations globally, in order to provide hazard free food for its end customers.

Tomra is launching its all new series of sorter in this Foodtech exhibition – Tomra 3C which is an ideal solution for grains, cereals and nuts, dry fruits etc. industry.

Visit: www.tomra.com

Vanmark Brings Together Global Quality Standards and Local manufacturing With New India Location.

Bengaluru, India: Vanmark, a potato and produce processing equipment manufacturer, has announced a new facility in Bengaluru, India, expanding its capabilities in the Southeast Asia food processing market.

About Vanmark Vanmark expertly manufactures industrial potato and produce processing equipment that optimizes in-process storage, washing, peeling and cutting processes. Now, we are bringing that same quality and dedication to manufacturing the new 1820 Series in our new facility in Bengaluru.

For more information, visit www.vanmark.com

FAM…forerunner in - new cutting technologies……

Meyer Industries And KOFAB Merge To Become Precision Food Innovations (PFI). Visit: www.pfi-global.com for more details

TEMKE Temke is operating as a raisin processing & packing machine manufacturer for Raisins with high Standards of quality and safety. Its machines are designed according to European Union rules & restrictions for the Food Industries. Visit: www.temke.gr

Innovation and advanced machine design are two words normally associated with FAM.FAM has many “Firsts” to its credit…unique machinery designs that have helped processors Increase production and efficiency as well as improve cut quality and cut operation costs.

FAM is known for its simplified & rugged construction and all machines are designed to fast thorough cleaning.

w: www.fam.be

Menon Technical Services Private Limited. Web: www.mtsfoods.com. E: yashaswinimts@gmail.com Phone: 080 22224222/23 Solus – Jain Heights E-10, Floor 10, No.2, 1st Cross JC Road. Bangalore – 560027 Foodtech Show, Pragati Maiden Delhi Stall: A-05 Hall:12

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product bin to collect contaminated product, failsafe systems and alarms to indicate the occurrence of faults in the detector or rejection device or reject confirmation systems to confirm that the correct product has been rejected from the production line.

Producers also have the option of adding further features such as high level warning beacons or audible alarms that can signal when a problem occurs. These additional features allow food producers wide scope in customizing their setup – taking account of product type and, crucially, available budget.

Clearly, manufacturers must consider every last detail in order to optimise the performance of their metal detection programme. They must be able to rely on experienced, reliable and flexible machinery suppliers to ensure all specific criteria are met – whether dealing with fresh or frozen, wrapped or unwrapped products.

Keeping standards high Technological innovation and efficiency optimisation are all well and good; but without proof of due diligence and regulatory compliance, they count for very little. Plant inspections require that safety standards are met at all stages, and the penalties of any deviation can be severe. Metal detection equipment must have features such as condition monitoring, record keeping and traceability to support compliance.

When a contaminant is found, current metal detection systems allow highly accurate record keeping and traceability. Metal detection systems allow preventive action to be implemented rather than having a dependence on reactive maintenance and frequent verification testing. The detection process is therefore constantly refined.

Similarly, the latest metal detectors are designed with general hygiene in mind, constructed using materials that be easily cleaned and re-assembled without excessive downtime. Sealing standards to prevent water ingress to electronic components and enclosures is also very important, particularly in harsh aggressive environments.

The full package Perhaps surprisingly, stringent safety standards do not have to come at the expense of line efficiency. The eradication of potential threats posed by stray metal through the introduction of a sophisticated metal detection programme actually pays huge dividends to those companies who seek to put the long-term success of their business ahead of ill-advised corner cutting.

Wise investment provides peace-of-mind, strengthens consumer trust and protects brands from complications arising from failed plant inspections. There is no better method for complying with food safety trends and regulations than through the installation of a reliable, consistent metal detection programme.n

July 2020 | Food And Beverage Matrix

INDIAN GOVT ENCOURAGES TO GROW EXOTIC FRUITS, DISCOURAGE IMPORTS A programme which will be on trial initially for three years, will be totally funded by central government under the Mission for Integrated Development of Horticulture to grow domestically grow exotic fruits to reduce imports.

to promote cultivation of exotic varieties.”

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he Central Govt of India gives a thought to introduce exotic varieties of fruits like apples, almonds, date palm, and walnuts on Indian soil by importing seeds and saplings to help local farmers and fruit producers and reduce the pressure on imports.

“These fruits originate in other countries but we consume in large quantities here. We have been growing these fruits but quality is a little inferior,” a horticulture department official said. “So, the government has decided to import original planting material

He said that states have been asked to furnish demand of planting materials that farmers want to grow. “Stateowned National Seeds Corporation has been appointed as the nodal agency, which will import seeds, saplings and rootlets for further propagation in India. We have received demand from Himachal Pradesh, Arunachal Pradesh, Uttarakhand and Jammu & Kashmir. Private companies have been importing at individual level but government will import planting material for the first time,” he said.

A programme which will be on trial initially for three years, will be totally funded by central government under the Mission for Integrated Development of Horticulture to grow domestically grow exotic fruits to reduce importsn

DANONE TO BRING 100% RECYCLABLE PACKAGING IN INDIA BY 2025

anone, French dairy and nutrition major announced that its goal is to acquire 100 per cent recyclable packaging in India by 2025 as part of its ‘One Planet. One Health’ crusade.

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He further said, “Our One frame of action embodies our encouraging healthier eating in consumers and espouses practices for the industry.”

The company stressed that this campaign will further strengthen its capacity across the food supply chain and deliver innovation across the 3Ps- people, planet and products.

The action is anchored in the strong belief that the health of the people and health of the planet are interconnected, the company added.

“With an aim to contribute towards circular economy, Danone has developed a roadmap towards achieving 100 per cent recyclable packaging by 2025. In addition to that, Danone will continue to innovate and create products and solutions that address local needs and promote healthier diets,” said the company in a statement.

Danone India’s MD Himanshu Bakshi said, “In today’s times, consumers are increasingly shifting their attention to healthier products and brands which have a positive impact on the environment.

At Danone, we believe that food companies have a critical role to address the ever-changing needs of the consumers and that we can change the world through food.”

Planet. One Health commitment towards and drinking habits sustainable business

Danone said it is committed to addressing nutritional challenges like protein deficiency which affects over 70 per cent of the Indian population and has been running an advocacy campaign for mass education for three years. It has also partnered the Eat Right movement launched by FSSAI and has pledged to improve the nutritional profile of its product portfolio in India.

The company had started its nutrition business in India in 2012 by acquiring the nutrition portfolio from Wockhardt Group. It sells a range of products for expecting mothers, infants, young children as well as adults, under brands like Aptamil, Farex, DExolac, , Protinex, Nusobee and Neocaten

Food And Beverage Matrix | July 2020

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Evaluating the effect of

the additive “Fry Safe” on quality of oil used for frying

Introduction: Objective: To evaluate the effect of the additive “Fry Safe” in enhancing quality of oil to which it has been incorporated to while frying of the product.

Significance of the study: Frysafe is a unique additive product that helps in fortification of edible oils along with enhancing the quality of oil through the ingredients present. There is a study conducted to confirm this. Frysafe can be added to any edible oil for value addition of the respective oils.

Study Protocol: 1. Equal proportions of palmolein oil is taken.

2. One sample is treated as the test sample, while the other is treated as the control sample.

3. 5 ml of fry safe is added to 1 L of oil (this ratio is to be maintained) when it reaches a temperature of 1400C and the frying is done at around 1800C. 4. The products (potato slices) are subjected to frying using the oils.

5. Each product is fried in 4 cycles. in between the oil is cooled and allowed to reach room temperature and is again subjected to the next cycle.

6. The fried oil is allowed to cool and then tested for Total Polar Compounds, PV and FFA. 7. Total Polar Compounds are tested for all 4 cycles of frying 8. PV and FFA are tested at first and last frying only.

9. The quality of oil is compared between control and test sample based on the results.

Committed to excellence Marketed by Bhaskar Nutrition

Conclusions: 1. The product “Fry Safe” demonstrates that it enhances the quality of oil in terms of its chemical attributes of FFA, PV and Total Polar Compounds. The study showed that the oil in which Fry safe was incorporated did not undergo significant deterioration in its quality over 4 frying cycles as compared to the control sample.

2. Color of the oil had undergone changes in the control sample as compared to the experimental sample as it had become darker as compared to the experimental sample

1616, Sreegandhada Kaval, Hegganhalli Cross, Vishwaneedam Post Bengaluru 560 091 Ph: (080) 2836 1447, 2836 1448 M: 09448377834 �mail: bhaskarnutrition�gmail.com �• Web: www.elpelabs.co.in

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July 2020 | Food And Beverage Matrix

A TO Z FOOD SAFETY- BAD AND GOOD HABITS OF FOOD HANDLERS Backbone of any Food Safety Management System

and for sure security for job as well. By now it is clear that your behaviour has a direct impact on your employer and customer response. You need to make a responsible choice.

Manan Bajaj

F

ood Handlers can accidentally introduce food safety hazards and make the food unsafe.

Many people working in the food industry don’t even understand the risks involved in food service or believe that the business owner or manager is ultimately responsible for ensuring that food safety requirements are met. Food business owners/ operators and employees are responsible for the conditions is food is maintained during raw material delivery and receiving, storage, processing/preparation, packaging, storage, dispatch and finally received by customer. This means that the responsibility for safe food belongs to everyone in the business, from the owner to the dishwasher.

As a Food Handler, you are responsible for maintaining high standards of personal hygiene and acting in accordance with food safety regulations and the business's Food Safety Plan to prevent cross-contamination and protect customers from health risks like food poisoning and food allergies. It's the law - but it's also in your best interest, and in the best interest of the food business you work for.

A severe food safety complaint has capability to result in to lockdown of company/brand/ plant and you losing your job as a food handler. On the other side, growing business means more customer, more demand, high production, high returns and then increase in your income

Food safety is not a rocket science, it is based on common sense, once you understand.

It makes sense to follow food safety best practices; this includes being aware of how you act in the workplace and changing behaviours and habits that may introduce food safety risks and impact customer response.

Things you should never do as a food handler: 1. Don't cough or sneeze into food or your hands This should be pretty obvious.

We understand that sometimes you just can't control it, but if you absolutely must cough or sneeze, make sure that you: • Try to do so into a bent elbow, well away from food • Wash your hands afterwards following right procedures 2. Don't wipe away sweat using your hand or apron We understand that commercial kitchens/production halls can get unbearably hot, especially during a busy service/high production.

You probably think that wiping sweat away from your face is better than having it drip into the food you're preparing, but using your hand or apron doesn't stop dangerous bacteria from getting into the food. Instead, use a cloth that won't be used for food handling.

3. Don't scratch your body, face or clothing We know it can be hard to fight the urge to scratch an itch. If you weren't soiling your clean hands with bacteria from other parts of your body (which you are), you're contaminating the food.

4. Don't put your fingers in your mouth Under no circumstances you should put your fingers (or fingernails) in or near your mouth during your food handling

shift, especially. If you do this accidentally, wash your hands thoroughly straight away.

5. Take care when tasting food When we say “take care when tasting food”, we mean: • Don't taste food with your fingers • Don't return utensils that were used to taste food back to the food afterwards If you need to taste food — and you will, tasting is an important part of cooking — ladle the food into a small dish first and then remove the dish and spoon from the food preparation area so that you don't accidentally use it again.

Even if it is unlikely that no one will see you doing this, it is likely that you'll transfer potentially dangerous bacteria to their food, which may result in to a complaint and it may be further dangerous . As we've mentioned, your income is dependent on the success of the food business you work in.

6. Don't touch jewellery Wearing jewellery is highly discouraged in food businesses and it's not because your boss just wants to control you. Jewellery can harbour dangerous bacteria and can also be a choking hazard if it falls into food. If you were categorizing jewellery in terms of food safety hazards, it would be both physical and biological (ok, now we're just showing off).

Medical alert bracelets/necklaces are the only acceptable forms of jewellery to be worn when working with food. Check your local regulations to find out if you're allowed to wear your essential jewellery (culture driven) when working with food.

7. Don't pick your nose You should not be picking your nose at any time, but you most definitely must not pick your nose when you're working with food. Harmful bacteria, including Staphylococcus, live inside your nostrils.

8. Don't touch ready-to-eat food Don't touch ready-to-eat food

with your bare hands. Use tongs or an appropriate serving utensil when packing the food.

And that's not all...

We've just given you the top list of bad Food Handler behaviours but there are many more bad habits that can result in to customer complaint.

You've probably seen a few of these in your own food business, or you may be guilty of doing them yourself.

If you're a trained and certified Food Handler, you probably know exactly why these behaviours can introduce food safety risks that can harm — in some cases, seriously harm — a customer. Perhaps you know but you still do them because you're trying to save yourself a fraction of time.

Whatever your reasons, these are behaviours that can contaminate food with disease-causing pathogens (e.g. bacteria, viruses), choking hazards (e.g. broken glass) and/or chemicals. It is not difficult for customers to notice and understand that these actions put them at risk and they are unlikely to return for a second purchase of questionable food.

If you are a food business owner or manager, it's important that you provide food safety training and education to everyone that handles food in your business.

It only takes one Food Handler making one small mistake to ruin your reputation and the trust you've worked hard to build with your customers. Your team can try “Free Food Safety Awareness Program” by visiting www. tresbontrainingacademy.online.

I’m passionate about helping people to reduce food-safety issues and I keep on doing training of food handlers, whenever I get chance to do so.

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

Food And Beverage Matrix | July 2020

WILL THE WORLD SEE A WTO 2.0 POST-COVID?

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Without a strong impetus from its Members, WTO may remain ineffective in its core mandate of managing international trade relations. The costs of this (economic or otherwise) may be too much to bear in the post-COVID world.

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t a time when global economy and trade face unprecedented downturn, significant risks and heightened uncertainty, the situation calls for a whole new level of international collaboration.

Instead, unilateral measures by nations are on the rise, as is the tendency of governments to fuel nationalism and protectionism. This is affirmed by Gary Hufbauer, a fellow at the Washington-based Peterson Institute for International Economics, who predicts a decline in global trade by 24% YoY in 2020.

“Over the longer term – the next two to three years – we will probably see a rise in protectionist responses, which in turn will limit the rebound in trade once COVID-19 is arrested.”

An instance of this is the temporary ban implemented by the US on H-1B visas. This measure affects India in particular as it accounts for around 2/3rd of H-1B visa applications to the US. Pralok Gupta, Associate Professor (Services and Investment) at the Centre for WTO Studies, Indian

Institute of Foreign Trade, laments that considering the present state of the WTO and the dysfunctional Appellate Body, this kind of onesided action is tough to contest: India may not be able to use the WTO that much to fight for its cause because currently, the WTO has become more like an organization without teeth. This is due to the Appellate Body crisis led by blocking of the appointment of new judges to this body by the US. Unless there is a proper dispute settlement mechanism in place, which is accepted by all members, nothing much can be done to check US unilateralism.

On similar lines, the US has pulled out of negotiations over an international digital tax with the EU and threatened the latter with retaliation if it continued with the legislation on its own. A number of European countries were looking forward to tax digital giants over a certain threshold. This would predominantly impact US companies. But the US sent a letter in June stating that international talks had reached an impasse and there wasn’t even room

At a time when global economy and trade face unprecedented downturn, significant risks and heightened uncertainty, the prognosis favours a new level of international collaboration.

OECD’s report related to the loss in global trade due to protectionist measures implemented by G20 countries between October 2019 to May 2020 show that new importrestrictive measures unrelated to the pandemic covered an estimated US$ 417.5 billion worth of merchandise trade, the third-highest since May 2012.

The intensifying US-China rivalry, the current dysfunctional status of the Appellate Body and the increasing tendency towards protectionism and unilateralism (led by the US itself) are headline challenges facing the multilateral trading system.

Without a strong impetus from its Members, WTO in its present character may remain ineffective, and the costs of this (economic or otherwise) may be too much to bear in the post-COVID world.

for an interim deal.

A key threat to the WTO’s existence has been US unilateralism itself.

Under the Trump administration, it has been clear that the US is not happy with the way the WTO functions, and the world’s largest economy has been looking to handle all its trade disputes bilaterally. Last month, United States Trade Representative (USTR) Ambassador Robert Lighthizer has signaled Washington’s intention to fundamentally change the World Trade Organization on grounds that it is a “mess” that needs a “broad reset”. The USTR has critically pointed out how the Appellate Body (for which it deliberately blocked judicial appointments) has treated the US “as the world’s greatest trade abuser.”

He also stated that US would be looking at a broader reset of its tariff commitments at the WTO over the coming year. Further signalling US approach going forward, Lightiser stated that he would like to see a new WTO Director-General (as Roberto Azevêdo announced he would resign a year early), “who supports fundamental reform of the WTO and who is willing to take on China.”

The US-China friction is indeed at the centre of any debate on the post-COVID global order. A report

by Observer Research Foundation emphasises that “much of the predominant narrative focuses on binaries of either arriving at a Chinaled global order or going back to a US-led one.”

In this context of unprecedented challenges highlighted by this intense US-China rivalry, serious questions are emerging as to the value of the World Trade Organization at present and for the future. The crisis heightens the need

for an examination of the underlying principles and values of the WTO and addressing the degree to which it is of sufficient continuing relevance.

The institution is and has been under obvious stress due to trade wars, a failure to demonstrate that it could produce negotiated results, as well as a failure to maintain its much-touted dispute settlement structure.

After the COVID outbreak, the clash of interest between developing nations and developed nations has further augmented. Secondly, a majority of the nations are becoming protectionist in the name of pandemic. For instance, countries like Vietnam, Thailand, EU and LAC have banned exports of essential commodities relevant to them.

OECD Corroborates Two to Tango Approach Recently, OECD released a report related to the loss in global trade due to protectionist measure implemented by G20 countries between October 2019 to May 2020.

New import-restrictive measures unrelated to the pandemic covered an estimated US$ 417.5 billion worth of merchandise trade, the third-highest figure recorded since May 2012. These include tariff increase, import bans, stricter customs procedures, export duties and other such measures introduced during the review period affecting 2.8% of G20 trade. Historically high levels of trade-restrictive measures remain a source of concern, that too at the time when international trade and investment seems critical to assuage economies, businesses and livelihoods around the world.

The said OECD report also highlights that between October 2019 to May 2020, initiations of Contined to page no 14

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anti-dumping investigations accounted for around 80% of all trade remedy initiations, which also includes safeguards and countervailing actions. Definitely it is a deliberate approach and not coincidence. Countries have progressively embraced lesser openness in trade over the past decade, as indicated by parameters like shrinking value chains and declining trade-to-GDP ratios.

This raises qualms relating to the role of WTO and its niche agenda of liberal trade. In services trade, most of the new measures introduced by G20 economies between the said time period were trade facilitating, but a number of new policies appeared to be trade restrictive, including in areas related to foreign investment and in areas considered strategic or linked to national security.

Individually, all WTO Members profess that they are fully committed to multilateralism and thus to the maintenance of the multilateral trading system. Although the degree of commitment varies, it is necessary to at least identify and assess the extent to which consensus exists on the fundamental precepts underlying the organization as a first step toward understanding what a WTO 2.0 can and should consist of. The WTO would be a hollow shell only representing an iota of countries, if mutual consensus agreements could not be negotiated and reached.

All is not necessarily lost, we may add, as there has been some show of positive intent among WTO members, even though it gets overshadowed by the headlines. For instance, major agricultural nations including China, European Union, Brazil, the US and Canada, agreed to maintain open and predictable agricultural trade during the COVID-19 pandemic on April 22. India also began its exports of major farm items in April itself during the initial stages of the lockdown including rice, dairy, meat and processed food items. The same spirit was evident when India shipped 50 million tablets of Hydroxychloroquine to the US on the specific request of the latter.

There is a need for such instantaneous action and cooperation across nations to prevent the harm that can be caused by trade restrictions in response to the current global health and economic crises and to aid recovery.

This is also a time when it is essential to consider the future of the multilateral trading system. A fresh assessment is required despite the fact that the system has been highly successful by most measures during its 70-plus year history (including the GATT period).

Without a strong impetus from its Members, WTO in its present character may remain ineffective, and the costs of this (economic or otherwise) may be too much to bear in the post-COVID world

July 2020 | Food And Beverage Matrix

BARRY CALLEBAUT COMPLETES ACQUISITION OF AUSTRALIAN’S GKC CHOCOLATE MAKER

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arry Callebaut completes acquisition of Australian’s GKC chocolate global manufacturer of premium-quality chocolate and cocoa products, in late May 2020 announced the acquisition of GKC Foods (Australia) Pty Ltd, who is a producer of chocolate, coatings and fillings, that serves many consumer chocolate brands in Australia and New Zealand.

On 1st July 2020, Barry Callebaut revealed that the acquisition has officially completed and incorporation will start as of now.

“We are happy to welcome the team of GKC Foods to the Barry Callebaut family,” said Ben De Schryver, president of Barry Callebaut in Asia Pacific. “The heritage and local knowledge GKC Foods has built since the 1980s, combined with the expertise, the state of the art manufacturing processes and the capabilities of an undisputed leader in chocolate and cocoa innovation will bring further excellence to the Australia and New Zealand markets. We strongly believe in the growth opportunities in these still largely captive markets.”

Barry Callebaut based in Zurich, declared

that the acquisition of GKC will give it an edge over with an established presence and manufacturing capacity in the growing Australian market, along with its presence, the company is planning to expand its position in the industrial chocolate market and leverage its value-adding Gourmet & Specialties business.

Barry Callebaut promises it will continue to work with local distributors in the region who have been importing and distributing its industrial and gourmet chocolate and cocoa products to the country since the 1970s.

According to Euromonitor, Australia and New Zealand have an average chocolate consumption of approx 5 kilograms per capita, a figure that rates the highest per-capita chocolate consumption in Asia Pacific. In Australia, demand for chocolate has been on the rise and is perceived to touch new heightsn

‘GET-A-WHEY’ A PROTEIN-RICH ICE CREAM GETS LAUNCHED IN INDIA

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Get-a-Whey’ ice cream is available in eight different flavours with a 100-gram of its serving offers 12 grams of protein.

The brand asserts the ice cream to be remarkable and delicious in taste without making any compromise on the health issues.

Undoubtedly, consumers are becoming more and more aware of their choices and the trend towards a healthier life with fitness-centric lifestyle growing rapidly in our country. Till now, the consumer had to make a selected choice between appealing foods and a healthy lifestyle but with Get-A-Whey even healthconscious people can enjoy ice cream without suffering any guilt. Ice cream lovers can now enjoy the delicious home-grown protein ice cream, which has been launched in various retail chains across India. The ice cream proves beneficial towards consumers that have an active lifestyle and are diet-conscious containing high protein, is low in sugar

and low in fat & carbs, thus low in calories compared to other ice creams.

Containing no sugar the sweetness has been replaced with an organic sweetener called Erythritol which makes it a choice for healthconscious people. Get-A-Whey ice cream has a high amount of whey protein which make up for a significant part of a balanced diet.

‘Get-a-Whey’ is available in eight different flavours – Belgian Chocolate, Chocolate Brownie Fudge, Coffee Roasted Almond, French Vanilla, Salted Caramel, Strawberry Banana, Keto Very Berry and Keto Belgian Chocolate – each of variant contains about 12 grams of protein per 100-gram serving.

Brand ‘Get-A-Whey’ is a health-driven ice cream catering to millennials and has gained significant attention from celebrities, nutritionists, athletes and sportsmen.n

Food And Beverage Matrix | July 2020

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CARGILL OPENS ITS FIRST CHOCOLATE PLANT IN ASIA

argill, to expand its operations, has partnered with a local manufacturer in India to open its first chocolate manufacturing plant in Asia. To function in full swing, the unit is expected to begin operating in mid-2021 and initially will produce around 0,000 tons of chocolate compounds, said a Cargill source.

“Asia is a key growth market for Cargill,” said Francesca Kleemans, MD of Cargill Cocoa & Chocolate Asia-Pacific. “Opening a chocolate manufacturing operation in India allows us to increase our regional footprint and capabilities in Asia to better support the needs of our local Indian customers as well as multinational customers in the region. It also demonstrates our commitment to

Indonesia, to manufacture premium Gerkens cocoa products.

Expectantly, the new manufacturing plant in India is expected to give Cargill the ability to develop and scale up operational capabilities quickly to support growth for its customers in the country.

supporting the local economy with the addition of 100 new manufacturing jobs.”

In 1995 Cargill established its cocoa presence in Indonesia in

FOLLOW FSSAI GUIDELINES TO HAVE CLEANER AND SAFER FRUITS AND VEGETABLES

Makassar, with a very functional team designated to support trading and supply management of cocoa to Cargill processing plants in Europe and Brazil. In 2014, Cargill opened a cocoa processing plant in Gresik,

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It is a must to wash fruits and vegetables thoroughly before consumption or storing in fridge or at room temperature.

To curb the spread of coronavirus, experts have repeatedly recommended cleaning, washing and disinfecting of surfaces and objects, including food items namely agri-produce.

As there no concrete proof whether the virus can be transmitted through food, it is recommended that fruits and vegetables are washed properly before consumption to be on safer side.

FSSAI has come up with effective guidelines on how to clean fruits and vegetables. Here’s what their suggestion is: • Keep the fruits and vegetables bought from vendors within the packet itself in an isolated place.

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Wash the fruits and vegetables

thoroughly or put a drop of 50ppm chlorine in warm water and dip them in it.

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Wash them with potable or clean drinking water.

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Do not use disinfectants, cleaning wipes or soap on fresh produce.

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Keep fruits and vegetables required to be refrigerated in the refrigerator. Keep the rest at room temperature in baskets or racks.

In another set of guidelines, FSSAI also advised: •

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Do not store or leave the food outside of the house in cars or garages to avoid the risk of food safety issues like temperature abuse or pest exposure.

Clean the sink and platform where food items have been washed. Do not let the drip fall on the floor or else you must wipe it immediately.

In case of food packages, sanitize or disinfect by wiping them with an alcohol-based solution or soap and clean waten

“Combining local insights from our experience and long-term presence as a food ingredient supplier in India with our global cocoa and chocolate expertise, we aim to become the leading supplier and trusted partner for our bakery, ice cream and confectionery customers in Asia, who will use our chocolate compounds, chips and paste to create products that will delight local palates,” Kleemans said.n

KELLOGG’S INTRODUCES GREEN ONIONFLAVOURED CEREAL IN SOUTH KOREA

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fter around 16 years, Kellogg’s Korea’s limited-edition flavour released this season, complete with a catchy ad and an apology for the wait, has taken on surprising cultural significance for an odd culinary experiment of the taste.

ood Safety and Standards Authority of India (FSSAI) has come up with effective guidelines to have clean fruits and vegetables.

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South Koreans have been in a state of waiting since 16 years for their much-liked savoury having crispy bite longing to satisfy their taste buds. This season, they finally can fill a bowl with the cereal they wanted all along: green onionflavoured Chex.

Back in 2004, the company made an advertisement to gather public vote for a new product: chocolateflavoured Cheki or green onionflavoured Chaka. One had to be chosen for the mass production.

Green-Onion Chaka led by an overwhelming response, but duplicates were said to mar the online vote and ultimately Cheki was declared the winner. Many of the disappointed South Koreans saw the outcome as more than a marketing mishap which delayed its coming back this time.

“It’s kind of representative of bigger issues in South Korean society,” said Raphael Rashid, a Seoul-based freelance journalist who writes about South Korean politics and culture.

“South Koreans are used to or have experienced, you know, like years, if not decades, of dictatorship.”

The chocolate victory was “kind of reminiscent” of that, he said.

It brought to the surface long-buried memories for Ms.Yoon Gunhee, who voted in the infamous election then. She said she was around 13 or 14 year old when she discovered an advertisement for the flavour election on the back of a cereal box.

“At the time, I was young so I voted for chocolate,” said Yoon, a freelance game graphic designer.

“Green onion really didn’t sound appetizing.”

Thinking back the yester years, Yoon said she was amused this week by the light-hearted commercial for green onion Chex — featuring a popular South Korean singer declaring, “I’m sorry, I’m sorry that the green onion flavour arrived so late” and “the promise must be kept,” with scientists in white gowns in a laboratory labouring to develop the perfect taste and flavour. The video has collected up over 900,000 views on YouTube channel. Yoon said she would at least give a try for once.

“The rigged voting at the time was such an unpleasant experience,” she recalled. While the memory was a small one, she was reminded of it whenever she saw a box of Chex.

“I think I will be able to sort out my feelings after eating green onion flavoured Chex,” Yoon said.

South Korean Twitter has been rejoicing by uploading photos of their Chex. Some, feeling adventurous, sprinkled green onion cereal pieces as a garnish on South Korean signature dishes including kimchi and spicy ramen noodles.n

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July 2020 | Food And Beverage Matrix

SERVICES SECTOR: IN THE EYE OF THE COVID-19 STORM After a positive growth performance in 2019, global services trade is expected to be directly hit by the economic fallout of COVID-19. India’s services activity showed unprecedented contraction in April, with only a partial recovery in May. While prospects look weak for most services industries, some sectors like IT/ITeS could actually be looking at a silver lining.

Global commercial services trade had grown in 2019, with exports increasing slightly by 2% to reach US$ 6.03 trillion during the year, even as merchandise trade declined by 0.1% in volume terms. However, WTO projects that services trade may be more directly affected by COVID-19 due to the imposition of transport and travel restrictions and closure of many retail and hospitality establishments.

Moreover, you cannot have inventories of services to be drawn down today and restocked at a later stage. Services are also strongly interconnected, with air transport being strongly correlated with growth in cultural, recreational and sporting activities as well as business. The reluctance of people to go out has also meant bad times for sectors like hospitality, beauty services, retail and restaurants.

Latest data on monthly services exports for April by RBI shows a dip by 9.4% compared to March 2020 and a decline by 8.92% YoY. The IHS survey also points to a strong decline in new business activity from overseas markets in May, as around 95% of surveyed companies reporting a fall in foreign demand when compared to April. The global COVID-19 pandemic was cited as the overwhelming factor causing international business decline. Output expectations for the coming 12 months have dropped to their most negative since records began in December 2005.

Source: Services Export Promotion Council, based on services export data for 2018-19

India’s commercial services exports were estimated at US$ 214 billion in 2019, and the country was ranked 8th globally. Only Germany (-2%) and France (-5%) witnessed yoy declines in 2019. Ireland was a standout performer, with commercial services exports growing by 12%, followed by Japan and Netherlands (6%); India (5%) and China (4%).

After a record low of 5.4 in April, services activity in India recovered only slightly to record 12.6 on the IHS Markit India Services Business Activity Index.

The impact of COVID-19 continued to weigh in on services business activity in May 2020, as business operations, consumer footfalls and demand remained way below normal levels. Most measures have seen recovery, but there are still signs of extreme month-to-month declines in output and new orders. Spare capacity continued to rise, albeit to a far lesser degree. Employment continued to fall in response to weak demand and expectations of further challenging conditions.

Telecommunications, computer and information services form a major chunk of India’s services exports, garnering a share of 41% in 2018-19 and growing by 8.14% YoY. This was followed by business services at 19%, travel at 14%, and transport at 9%.

Experts are projecting some positive traction for IT/ITeS sector in the postpandemic period, which is a silver lining for India’s IT sector. Despite overall decline in IT budgets, BCM, remote working, collaboration, automation, AI, ML, cloud, supply chain and security are expected to see growth in this fiscal, despite overall decline in IT spend in 2020.

The growth outlook for the IT sector is now predictably subdued. Ratings agency, ICRA expects the sector to grow at 3-5% in FY 2021, revising its earlier expectation of 6-8%. This forecast, however, is based on the assumption that there will be a gradual recovery during the second half of the year. This bleak growth is attributed to simultaneous supply and demand shocks emerging from the spread of the disease across the worldn

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July 2020 | Food And Beverage Matrix

MOTHER DAIRY INTRODUCES FIRST-EVER ICE CREAM - CHOCOLATE, LAUNCHES ROCKET

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this brand. This led to the creation of an awkwardly cute and adorable galactic alien-Neila,” added Sharma.

aking an entry into the new category of ice cream chocolates, Mother Dairy, a leading dairy player in India, introduced brand ‘Rocket', with two exciting flavours of French vanilla and Belgian chocolate.

The company, with this launch, has also created a brand mascot named Neila, that is synonymous to the company house colour Blue!

‘Simply out of the world’, is how we this product can be defined, just as the mascot is out of the world.

Sanjay Sharma, business head, dairy products, Mother Dairy, said, “Consumers prefer something new and unique, especially when we talk about a segment like Ice cream.

Classic flavours, new varieties, and something fulfilling for the taste-buds is how the segment is perceived to be. For these simple joys of our consumers, we thought of launching an exciting category of ice cream - chocolates which are extra

With the onset of summers and entry into the phases of unlock, it was according to the company the right time to introduce some exciting products and flavours that will entice the consumers.

tasty, extra chocolatey, and extra terrestrial, offering a rich mouthfeel and a delectable taste this season.

The product will be available at an affordable price of Rs 20.”

Innovation and consumer-centricity has always been the priority for the brand, and the launch of the product is no different. Specially curated for the young and eventful audiencethe teens and pre-teens, the product breaks the convention and provides a new, fun, exciting and engaging

experience.

“Given the name, the unique flavour/ format and the profile of the TG we felt the need to employ a creative device that will engage and excite the imagination of our young target audience. Thus came the idea of creating a brand mascot for our new ice cream brand Rocket, who will fit well in the creative universe designed for

The product is the penultimate launch of this season wherein a delectable range of some new offerings were launched which included sugar-free diet chocolate cup and ekdum santra in the single serve pack sizes and Afghan nutty delight and firdaus-ephirni in take-home variants. The brand also plans to launch a new flavour of Chocolate Truffle Ice cream cake this season.n

DISCUSSION ON FOOD PROCESSING INDUSTRIES AND BUILDING ATMANIRBHAR BHARAT

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he Covid-19 pandemic and subsequent lockdown did bring the country and economy to an abrupt and unplanned standstill. Having entered second stage of unlocking India and relief measures announced by government, many industries, including MSMEs in food and allied sectors, have resumed operations, albeit still far below pre-Covid-19 levels. In view of the current scenario in the food processing sector during the pandemic, a B3C – Leaders Roundtable Discussion Series on “Food Processing Industries and Building Atmanirbhar Bharat is being arranged here on Thursday.

The food processing sector has already been recognised as a sunrise sector in India. The $600 billion industry currently employs close to 70 lakh workers, including around 15 lakh women. By international reference, the level of food processing though remains low in India, signalling a massive opportunity to unlock the economic value of agricultural produce, thus facilitating the national agenda of doubling farmers’ income by 2022. The Ministry of Food Processing Industries (MoFPI) recently announced the setting up of a task force to address some of

the pressing concerns faced by the units. A closer look at some of these challenges highlights the need to understand the structural nature of the issues affecting the sector.

Financing and viability of food processing enterprises is a perennial issue. This puts smaller players, particularly new entrepreneurs and MSMEs, at a disadvantage because of the higher cost of capital for a given output capacity of the enterprise.

The recent demands of waiving off the interest costs of enterprises to recover from the Covid-19 lockdown requires a deeper thinking so as to ensure that the structural problem of universal access to affordable finance is addressed.

The issue of raw material procurement and quality assumes significance for food processing enterprises. Even though India is a leading producer of many of the agricultural products, the levels of value addition are still suboptimal as compared to other countries. Apart from procurement issues, the challenges in supporting the infrastructure ecosystem meant for facilitating the food processing sector are a major structural bottleneck for this sector. These include the cost of warehousing and cold storages, both

of which are highly capital-intensive ventures.

Availability of skilled labour is another challenge in the sector, whereby, with effective skill training and capacity enhancement programmes, the value for a worker can be enhanced.

In order to achieve a thriving and resilient food processing sector, structural solutions are the need of the hour. It is evident that Covid-19 crisis offers an urgent and much-needed reset point for India’s food processing Industry.

To help enterprises in ‘pressing the reset button’ of their business, UNIDO with input from its partners such as UN India Business Forum, Empretec India Foundation and India SME Forum, put together a knowledge and collaboration platform to Build Back Business from Crisis (B3C). This collaboration platform is receiving encouraging feedbacks from industries. It could provide strategic advices for undertaking appropriate readiness activities as a post-lockdown phase.

As part of this collaborative initiative, UNIDO and its partners, are therefore, organising a special leadership

series, named as ‘B3C- Leader’s Roundtable Discussion Series’, which will empower industries and its stakeholders in undertaking unlockdown activities and building back businesses.

In the current edition, RameswarTeli, Minister of State, Ministry of Food Processing Industries, Government of India, will be sharing his vision and insights in ‘Getting Back to BusinessFood Processing Industries in India’.

This dialogue will bring together industry experts and senior executives working in the food processing industries and make an attempt to address the below questions: •

What are the challenges for the food processing industry at different levels of manufacturing, and supply chain management?

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How will the Covid crisis impact investment in the food processing sector in India?

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What strengths can Indian agribusiness and food sector build on?

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Where and how can MSMEs step in to improve efficiency, food safety and diversity in food processing? n

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July 2020 | Food And Beverage Matrix

COCA-COLA HALTS ALL GLOBAL SOCIAL MEDIA ADVERTISING FOR A MONTH

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oca-Cola, the soft drinks giant, will hit a pause button on all paid social media advertising globally for at least one month to help review its marketing policies, in lieu of major brands pulling off from Facebook, Instagram and Twitter amid concerns over content balance in the current scenario.

James Quincey, chairman and CEO of The Coca-Cola Company, announced the move, saying the time would be used to review the company’s advertising policies.

“There is no place for racism in the world and there is no place for racism on social media,” Quincey emphasized in a statement.

“We will take this time to reassess our advertising policies to determine whether revisions are needed. We also expect greater accountability and transparency from our social media partners.”

Coca-Cola said it is not joining an official boycott of social media sites, but said “we are pausing” advertising for time being.

Unilever, P&G, Starbucks, Hershey, Diageo, Patagonia and The North Face are among a growing list of major global brands that are boycotting social networking giants, primarily in the US, as part of a #StopHateForProfit movement based on the handling of hate speech and misinformation online in wake of the odium attitude towards race.

Unilever said it plans to pull ads from

Facebook, Instagram and Twitter in the US until ‘at least the end of the year’ over the ‘polarized atmosphere’ in the country.

“Continuing to advertise on these platforms at this time would not add value to people and society,” Unilever said in a statement.

The Hershey Company said it would stop advertising on Facebook in July and cut advertising on the site by onethird for the rest of the year, while Starbucks will pause advertising for an unspecified period of time, but isn’t joining the official boycott.

“We will pause advertising on all social media platforms while we continue discussions internally, with our media partners and with civil rights organizations in the effort to stop the spread of hate speech,” the coffee chain said in a statement on Sunday.

Meanwhile, Procter & Gamble said

in a statement that it is reviewing advertising “to ensure that the content and commentary accurately and respectfully all people, and that we are not advertising on or near content we determine to be hateful, discriminatory, denigrating or derogatory.”

“We’re working with media companies and platforms to take appropriate systemic action where needed,” P&G chief brand officer Marc Pritchard said.

The #StopHateForProfit movement was formed in response to Facebook’s unwillingness to police ads on the site. But after hemorrhaging a flurry of major advertisers last week, Facebook changed tack to reassure brands that it would crack down on hate speech.

Facebook founder Mark Zuckerberg said on Friday that it will begin labeling content that it finds newsworthy but that violates its rules,

but many brands feel this is still not going far enough.

“A handful of times a year, we leave up content that would otherwise violate our policies if the public interest value outweighs the risk of harm. Often, seeing speech from politicians is in the public interest, and in the same way that news outlets will report what a politician says, we think people should generally be able to see it for themselves on our platforms,” Zuckerberg said in a Facebook post.

He also said that the site would ban advertising containing claims “that people of a specific race, ethnicity, national origin, religious affiliation, caste, sexual orientation, gender identity or immigration status” are a threat to others.

Reuters reported on Monday that the organisers of the advertising boycott intend to take the battle global and will begin calling on major companies in Europe to get involvedn

FSSAI EXTENDS ITS AGREEMENT WITH DISTRIBUTION OF SURPLUS FOOD NORMS TO 1ST JAN 2021

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SSAI has postponed the timeline for the compliance with the Food Safety and Standards (Recovery and Distribution of Surplus Food) Regulations, 2019 as this regulation was about to come into force from 1st July 2020, but FSSAI has extended the timeline further to 1st January 2021.

These regulations seek adherence of the food hygiene protocol, by food distribution agencies provided, under the licensing and registration regulations.

According to the FSSAI, the surplus food distribution organizations shall comply with the food hygiene measures in accordance with the provisions of the Food Safety and Standards (Licensing and Registration

Food) Regulations, on August 4, 2019, to establish a uniform national regulation to protect organizations and individuals when they donate food in good will and faith.

of Food Business) Regulations, 2011.

The order says, “Due to Covid-19 pandemic, the surplus distribution agencies and food business require additional time to develop their food safety management system so as to ensure safe handling of the surplus food for distribution. And considering

the difficulties faced by the food businesses, it has been decided to further extend the timeline for compliance of the notification (with respect to surplus food distribution) up to January 1, 2021”.

FSSAI had notified Food Safety and Standards (Recovery of Surplus

These regulations prescribe about the mandatory training of hygiene practices during food collection and distribution under Food Safety Training and Certification (FoSTaC), as it is mandatory for surplus food distribution agencies to register with FSSAI on food licensing portal.

Also, FSSAI has created a portal IFSA network (Indian Food Sharing Alliance), which is a single unit centre connecting the food distributors to the one who is in need and even those who want to be a volunteer to serve the nationn

Food And Beverage Matrix | July 2020

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July 2020 | Food And Beverage Matrix

TOP BAKERY AND CULINARY INSTITUTES IN INDIA FOR THE FUTURE MASTER CHEFS

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ndia is rapidly changing with the advancement of educational infrastructure, the world recognises India's premiere technical and management schools.

Bakery and culinary courses, one of the fastest growing courses in India has gained global recognition as well as, Indian culinary institutes have some of the best instructors in the world. In the 1990s, the presence of leaders of culinary arts in Indian baking schools were unimaginable and today it's a commonplace. Now, budding chefs can get world class courses & cooking facilities in India.

Some of the top institutes in India 1. Academy of Pastry and Culinary Arts APCA is an esteemed group of professional culinary and pastry schools with pan-Asia presence in Singapore, Malaysia, the Philippines, Indonesia, Delhi NCR, Mumbai and Bangalore. Its journey started in 2010 with a flagship school in Malaysia and today, the company is growing exponentially and plans to be in Dubai and Thailand soon.

culinary art, diploma in bakery and patisserie and special classes for children.

4. International Institute of Hotel Management International Institute of Hotel Management is a part of IndiSmart group, that offers students to be trained in globally recognised skills and earn an international degree in hospitality management through its collaboration with the tie-up - UK and with University of West London, London.

school, located in Hyderabad. It gives the students the added advantage of convenient for practical on the job experience and later translating to better employment opportunities. The academy has seven fully equipped training kitchens and a compact 36-cover training restaurants.

3.

International

Institute

of

Culinary Arts IICA, New Delhi, provides the best courses by experienced chefs who have been hand- picked. This gives the students the bandwidth to experience world cuisine and most importantly, the discipline which is the backbone of all the successful chefs. Also, IICA has courses like advance diploma in

5. Institute of Bakery and Pastry Arts IBPA is a leading institute in teaching and learning for comprehensive bakery and patisserie programmes with national and international certificates. IBPA was started from scratch and now, it's a learning hub for top bakers in the country where students get the right exposure for equipping with the highest standards.n

Amid the lockdown, APCA has also started their one month online Bakery Certification programme that is one of its kind in India.

2. Culinary Academy of India CAI is the professional training Food and Beverage Matrix

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