june 2022 by Divyansh Infomedia

RNI No: MAHENG/2018/75095

FOODANDBEVERAGE MATRIX

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June 2022 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY

Dear Readers

Publisher Note

Packaging is an essential element of response to address key challenges of sustainable food consumption on the international scene, which is clearly about minimizing the environmental footprint of packed food. An innovative sustainable packaging aims to address food waste and loss reduction by preserving food quality, as well as food safety issues by preventing food-borne diseases and food chemical contamination. Moreover, it must address the long-term crucial issue of environmentally persistent

plastic waste accumulation as well as the saving of oil and food material resources. This paper reviews the major challenges that food packaging must tackle in the near future in order to enter the virtuous loop of circular bio-economy. Some solutions are proposed to address pressing international stakes in terms of food and plastic waste reduction and end-of-life issues of persistent materials. Among potential solutions, production of microbial biodegradable polymers from agro-food waste residues seems a promising route to create an innovative, more resilient,

and productive waste-based food packaging economy by decoupling the food packaging industry from fossil feed stocks and permitting nutrients to return to the soil. To respond to the lack of tools and approach to properly design and adapt food packaging to food needs, mathematical simulation, based on modeling of mass transfer and reactions into food/packaging systems are promising tools. The next generation of such modeling and tools should help the food packaging sector to validate usage benefit of new packaging solutions and chose, in a fair and transparent

way, the best packaging solution to contribute to the overall decrease of food losses and persistent plastic accumulation The primary fundamental role of food packaging is to preserve food quality and safety, to reduce food waste and food-borne diseases, and to reduce the corresponding useless negative impact that producing and distributing uneaten or inedible food has on our environment and economy. That means that packaging functional properties must fit the food requirements, especially its mass transfer properties..n

7-ELEVEN CONVENIENCE STORE FOR FOOD, SNACKS, BEVERAGES OPENS GSC IN INDIA

lobal convenience store chain, 7-Eleven, Inc., known for food, snacks, hot and cold

beverages has now launched its global solution centre (GSC) in Bengaluru. This is the company's first such centre outside the U.S. The company is known for its brands such as Slurpee, Big Bite and Big Gulp. It has also expanded into sandwiches, salads, side dishes, cut fruit and protein boxes, as well as

pizza and chicken wings. The centre will play a key role in the chain's strategy by developing products that support business activities at the stores, the company said in a statement. The GSC will accelerate digital strategy and expand internal IT capabilities in the areas of information security, networking and data science, it said. Access to the right talent makes Bengaluru, a strategic location for 7-Eleven

to elevate digital innovations, the statement said.

technology team. Our India and U.S.

Currently, the GSC has more than 150 employees and expects to double in the next year with growth across functions like IT, information security, finance and accounting roles, the company said.

support innovation to enhance our

Jennifer Goschke, vice president and country leader, 7-Eleven Global Solution Centre, said: "The GSC in Bengaluru is an important resource for our Dallas-based core

offices complement each other and services." Based in Irving, Texas, 7-Eleven operates, franchises and/or licenses more than 13,000 stores in the U.S. and Canada. In addition, 7-Eleven, Inc. operates and franchises Speedway, Stripes, Laredo Taco Company and Raise the Roost Chicken and Biscuits locations.n

June 2022 | Food And Beverage Matrix

KEMIN INDUSTRIES LAUNCHES CLOUD-BASED DATA MANAGEMENT PLATFORM KEMINCONNECT™

emin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, recently launched KEMINCONNECT™, a cloud-based data management platform thatconnects Kemin’s liquid application systems with its Internet of Things (IoT) tool. KEMINCONNECT leads the company’s digitalization efforts of its services for the animal nutrition and health, rendering and pet food markets. A technological revolution focused on exploring automation and data exchange in industrial environments gradually takes place in commercial and manufacturing settings. KEMINCONNECT advances Kemin’s role in transitioning to modern technologies. For example, smart machines that analyze and diagnose issues can be linked across the value chain via KEMINCONNECT. This connection improves the agility and reactivity of the Kemin support team and maximizes the overall equipment effectiveness.

Kemin Industries recently introduced KEMINCONNECT at an online event for animal nutrition and health professionals that addressed the steady progress of digitalization in the feed industry. During the event, a panel of experts spoke on the subject in an effort to bring attention to the digital awareness curve in the agricultural industry. The panelists were experts involved in digitalization for business-tobusiness and the animal nutrition and health sectors, including: • •

•

Bernd Groß, Chief Technology Officer, Software AG Vinicius Chiappetta, Global Commercial Director, Cargill Digital Solutions Tom Verleyen, Global Platform Director, Kemin Animal Nutrition and Health

The experts discussed the tremendous opportunities digitalization offers theagricultural industry. Using technology to connect different steps in the production process can result in overall cost reductions, gains in efficiency and automation—all of which improve customer experience and production efficiency. In the near future, ecosystems

that encompass feed and feed production, as well as farming and animal monitoring, will offer agricultural companies a full and connected experience at each step of the value chain. By utilizing the data and technology encapsulated in KEMINCONNECT today, Kemin Industries can identify what brings true value to its customers tomorrow. The speakers also stressed the importance of change management, as data security and integrity are essential to establishing trust and acceptance of a digital solution. Digital transformation goes far beyond simply installing technology for users to learn and operate independently; supporting them with industry expertise is critical to maximizing the benefits of a digital solution. “Kemin is pioneering the future of value-added services linked to its liquid application systems for the industry,” said Raf Snoekx, Business Development Manager, Kemin Animal Nutrition and Health – EMENA (Europe, Middle East, North Africa). “At Kemin, we use digital transformation to provide customers with all data and insights at hand, enabling them to

make data-driven decisions that optimize

their

processes

and

operations. We do this through KEMINCONNECT, our digital application management platform created in-house and tailor-made to the needs of our customers.” Kemin

has

spent

months

validating KEMINCONNECT in pilot projects ran across different continents.

Several

customers

were involved in the development phase

ensure

provide

input

and

KEMINCONNECT’s

functionalities and dashboards meet

their

needs.

Feedback

from these customers has been extremely positive, and Kemin is now gradually rolling out its digital service KEMINCONNECT

offers

better integration of Kemin’s liquid application system into customers’ existing production processes.

With

this

digital

platform, customers can enjoy increased agility and reactivity from Kemin support teams, and operators will gain additional insights on how to improve their process and application systems.n

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Total Technical/R&D Support and Hands-on training!! EnzoT act© RAW

June 2022 | Food And Beverage Matrix

FOOD PROCESSING SECTOR IN INDIA

Kshirsagar is professor and head, Department of Food Engineering, College of Food Technology, VNMKV, Parbhani; Patil is assistant professor, Department of Food Engineering, College of Food Technology,VNMKV, Parbhani. They can be reached at rajeshkshirsagar69@gmail.com implementation from 2020-21 to 2024-25 with a total outlay of Rs. 10,000 crore and is expected to benefit 2,00,000 micro-enterprises by this credit linked subsidy. Major objectives are to increase in access to finance by micro food processing units and revenues of target enterprises, enhance compliance with food quality and safety standards by providing access to common infrastructure like common processing facility, laboratories etc. It will also focus on on-site skill training and handholding for DPR and technical upgradation.

ndia is a major producer of several agricultural/food items in the world but only less than 10 per cent of that is processed. Demand for processed food items is set to increase in India in the coming years providing opportunities for greater value addition, lower wastages and alternative employment opportunities. Food processing industry (FPI), is one area which has the potential to add value to farm output, create alternate employment opportunities, improve exports and strengthen the domestic supply chain. India, with about 11.2 per cent of total arable land in the world, is ranked first in the production of milk, pulses and jute, second in fruits and vegetables and third in cereals. Food processing is a large sector that covers activities such as agriculture, horticulture, plantation, animal husbandry and fisheries. It also includes other industries that use agriculture inputs for manufacturing of edible products. The Ministry of Food Processing, Government of India has defined the following segments within the Food Processing industry, Dairy, fruits and vegetable processing, Grain processing, Meat and poultry processing, Fisheries, Consumer foods including packaged foods, beverages and packaged drinking water. Food processing is defined as transforming agricultural products into food that are in consumable form or transforming one food item into another by adding value to it. Based on physical properties of the final product, the Ministry of Food Processing Industries categorises food processing under two sub-categories, viz., (i) manufactured processes, whereby the original physical properties of the product undergo a change through a process [involving employees, power, machines or money] and the transformed product is edible and has a commercial value and (ii) other value- added processes where the product does not undergo any manufacturing process, but gains significant value addition like increased shelf life, shelled and ready for consumption. Depending on the type and extent of value addition, it is categorised as primary and secondary processing. Primary processing relates to conversion of raw commodity to one that is fit for consumption. It involves

steps such as drying, threshing, cleaning, grading, sorting, packing. Secondary processing involves creation of value-added products like bread, wine, sausages, etc. The large-scale commercial production of ready to eat food items has brought in another category to food processing, viz., tertiary processing. The importance of processed food items in the consumer basket has increased globally over time. With higher income, urbanisation, demographic shifts, improved transportation and changed consumer perceptions regarding quality and safety, food consumption patterns have changed over the years. Food processing and value addition at all levels of the food supply chain is regarded very important to enhance the farmer’s income. To sustain the increased production of fruits and vegetables, milk, food grains, spices, processing has to increase and more value addition is required. There should be direct linkages between farmers and industries. The farmers need to approach a business model to get remunerative price for the products. Individual farmer may find it difficult to address the scale of economy. The farmer needs to understand the consumer’s requirements to grow what is demanded by the market. Food is the fundamental basis of life. It is the source of energy, nutrition and while eating a balanced amount of food keeps us fit and healthy, a well-developed food processing sector is crucial for a healthy nation. Higher processing can improve value addition, reduce wastage, ensure better return to the farmers and

address critical issues such as food security, food inflation etc. Amidst this global pandemic, there has been an even greater need to have a robust immune system to fight diseases. Thus, the importance of food in unordinary times like these cannot be emphasized enough. While many sectors across the country and worldwide are seeing a downturn, food processing is relatively shielded by the effects of the pandemic and continues to flourish. The Ministry of Food Processing Industries (MoFPI), is cognisant of the myriad of opportunities available in the sector and is driving its growth with full capacity by launching new initiatives, supporting entrepreneurship, strengthening research, and academia are a few of the many steps taken by the apex body.

Food processing has numerous advantages which are specific to the Indian context. •

Employment Generation: It provides direct and indirect employment opportunities because it acts as a bridge between Agriculture and Industry.

•

Doubling Farmers’ Income: With value addition through food processing, there will be a commensurate rise in the price paid to the farmer, increasing his income.

•

Reduce food wastage: NITI Aayog estimated the annual postharvest losses of close to Rs 90,000 crore. With greater thrust on proper sorting and grading close to the farm gate, and diverting extra produce to FPI, this wastage can be reduced, leading to better price realisation for farmers, e.g. frozen Safal peas are available throughout the year.

•

Boosts Trade and Earns Foreign exchange: It is an important source of foreign exchange. For example, Indian Basmati rice is in great demand in Middle Eastern countries.

•

Curbing Food Inflation: Processing increases the shelf life of the food… thus keeping supplies in tune with the demand thereby controlling foodinflation.

•

Crop-diversification: Food processing will require different types of inputs, thus creating an incentive for the farmer to grow and diversify crops.

Pradhan Mantri Formalization of Micro Food Processing Enterprises (PMFME) In June 2020, MoFPI introduced a pan- India scheme called ‘Pradhan Mantri Formalisation of Micro Food Processing Enterprises’ (PMFME), in partnership with the state/ UT Governments under “Aatmanirbhar Bharat Abhiyan”. The scheme aims to enhance the level of competitiveness of the present micro-enterprises in the unorganized segment of the food industry and thus, aiding the process of formalization of the sector and support Farmer Producer Organizations (FPOs), Self Help Groups (SHGs), and Producers Cooperatives along their entire value chain. The

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June 2022 | Food And Beverage Matrix

KFC INTRODUCES FIRST-EVER VOICE-ACTIVATED MEGA OFFER ON THE APP – HOWZZAT

FC, a subsidiary of Yum! Brands, Inc., has now introduced the first-ever voiceactivated mega offer on the KFC App - Howzzat! One needs to download the KFC app, click on the ‘Howzzat’ banner on the home screen and shout “Howzzat” as loud as one can; because the louder one cheers, the bigger the offer. Talking about the App-solutely new feature, Moksh Chopra, CMO, KFC India said, “We all know how KFC is the perfect companion for cricket matches. And now we’ve taken this partnership a notch, or rather, few decibels higher. A first for the QSR category, we have introduced an appexclusive voice enabled offer that encourages fans to shout ‘Howzzat’. The louder they cheer, the higher the discount. This unprecedented tech disruption is yet another step in strengthening our new App. So, cheer on your favourite teams and ‘Howzzat’ your way to amazing offers on the all-new KFC app.” Developed in partnership with Isobar, the Howzzat feature is now available on the KFC app up to May 29. Score some extra discounts as you build your order, much like the extras adding up to your team’s

score. Throughout the cricket season, consumers can win cash-off discounts of up to 40%. Talking about the feature Aalap Desai, CCO, Isobar & Taproot India added, “Increasingly voice marketing is forming an integral part of any digital marketing comms. While we had fun working on it with KFC, the idea was to ensure consumers have as much fun while ordering their favourite

KFC chicken. Using technology, we enabled consumers to use the power of their voice to win discounts – the louder they cheered, the bigger the discount.” KFC released two interesting digital films on their Insta page showing unusual scenarios where KFC and cricket fans scream ‘Howzzat’ suddenly, and surprise everyone around. The first one opens on a quiet and intense yoga session and

second film shows a group of friends enjoying a cricket match. So, what are you waiting for? Download the all-new KFC app from Play store/App store and set yourself some ‘loud’ goals. Challenge your friends to a shout-off or strive to beat your own score every time you open the KFC App. Now Howzzat for getting more discount for your cheer?n

June 2022 | Food And Beverage Matrix

CAMPCO MAXIMISES DIGITAL TECH ADOPTION WITH INFOR CLOUDSUITE FOOD & BEVERAGE

AMPCO (Central Arecanut & Cocoa Marketing and Processing Co-operative Limited), a leading processor of agribased products like arecanut, cocoa, and pepper, and a manufacturer of chocolate in India, has opted for Infor CloudSuite Food & Beverage to digitally transform the business and unlock its next phase of growth. The project is expected to go live in April 2023. CAMPCO faced the challenge of catering to India’s northern and western markets from its Mangaluru production facility in the south and needed to improve its demand forecasting. Additionally, gaining control over commodity price volatility is critical to mitigating the potential impact on the business. To address these modern challenges, CAMPCO chose Infor CloudSuite F&B to garner complete visibility across its supply chain and transform business operations with its deep expertise in the food & beverage vertical. Infor PLM for Process (Optiva) and Infor Birst BI solutions were selected to provide meaningful insights to make informed decisions. “CAMPCO’s

vision

for

our

milestone Golden Jubilee ‘Saksham’ is our commitment to build a robust ecosystem of arecanut and cocoa farmers in the country. To fulfill our vision, it is critical to address key challenges like constant price fluctuations and access to real-time market requirements that impact the supply chain and production process. Hence, we required a solid digital platform to accelerate innovation and stay competitive,” said Krishna Kumar, managing director, Campco. “We’re excited to embark on this growth journey with Infor and help

our farmer community steer through modern supply chain complexities. Furthermore, we are confident that this partnership will enable us to reduce product development cycles and deliver faster to market,” he added. “Forecasting, demand planning, and scheduling are critical priorities in the food and beverage industry to improve scalability and drive the bottomline. Infor CloudSuite F&B enables manufacturers to stay current with the technical evolution required to innovate new product

developments and drive seamless collaboration with suppliers, while meeting stringent regulatory compliance. Partnering with one of India’s top chocolate companies in its endeavours to better secure farmers' futures is a prestigious win for Infor. With Infor’s industryspecific solutions finely tuned in the cloud, we look forward to delivering the strategic transformation required to drive their next growth phase and gain a competitive edge,” said Murali Manohar, Infor senior director and general manager for India subcontinent.n

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June 2022 | Food And Beverage Matrix

DYNAMIC CHECKWEIGHING IN WASHDOWN ENVIRONMENTS

Production environments in the dairy industry must meet high hygiene requirements to protect consumers from the spread of harmful bacteria, diseases or allergens in milk and dairy products. Especially with applications such as checkweighing in a washdown environment, it is worth looking at the small print before making an investment decision

icrobiological contamination in milk and dairy products such as cheese, yoghurt or ice cream can have devastating consequences for consumers. Aggressive washdown routines using high pressure rinsing and caustic detergents are the means of choice for risk control in production environments in dairies and milk-processing plants. The processes are always very similar, regardless of operation: rinsing, removing dirt, rinsing the system again; then disinfection to reduce microbiological contamination to a permissible level and rinsing again, provided the disinfectant does not have to remain on the system surface. Equipment manufacturers often describe systems and equipment that can withstand high pressure wet cleaning and caustic detergents as "washdown-capable". However, the designation “washdowncapable” does not follow a uniform international standardisation, but merely reflects the internal risk assessment of the respective manufacturer and sometimes also considers industry-specific requirements in the assessment. The result: From the customer's point of view, this makes it difficult to compare the systems. Time to shed light on the darkness.

The Basics When evaluating a checkweigher suitable for washdown environments, the degree of protection of its electrical or mechanical components, the materials used and the system design of the checkweigher from a hygienic point of view (surface finish, dismantling, etc.) must be assessed.

and with the hygiene requirements for the design of machines in general. Making particularly high demands, they serve Mettler-Toledo as the hygienic design reference for dynamic checkweighing in washdown environments.

Easily Accessible Components and System Geometry

From the customer's point of view, the ingress protection (IP) of electrical casings is often of particular interest. With regard to protection against ingress of water or solids, the IP rating developed by the IEC is certainly the best known. Rule of thumb: To ensure the washdown capability of the checkweigher, an IP66 or IP69 rating usually proves to be sufficient, for hygienic washdown environments IP69 is recommended. In addition to the IP rating as the most well-known standard, the NEMA rating by the National Electrical Manufacturers Association, which includes a much stronger focus on environmental hazards beyond water and dust, should also be mentioned. Usually, the ratings NEMA 4 (waterproof casing) and NEMA 4X (waterproof and corrosion-resistant) are recommended for washdown environments and NEMA 4X for washdown processes in a hygienic production environment, respectively. Generally speaking, NEMA ratings are best used in combination with an IP rating, as the requirements of the two standards do not exactly match. IP ratings only indicate the degree

of protection against dust and water, while the NEMA ratings take into account additional factors with regard to the suitability for the production environment, such as corrosion resistance, material thickness, etc.

Ratings: Just One Part of a Bigger Picture When It Comes to Washdown Capability Sustainable, future-proof investment decisions for washdown-capable checkweighers cannot be based on ratings alone, though. Particular attention must be paid to the extent to which the production facilities in dairies are designed for efficient cleaning processes. Any loss of time during cleaning is synonymous with a loss of efficiency and revenue. Systems advertised as "washdowncapable" should meet the requirement of making the cleaning process as easy as possible. For checkweighers in food production, the two standards ANSI 3A 14159-3-2019 and ISO 14159: 2008 are of particular interest. They deal with the design of mechanical conveyor belts for use in meat and poultry production

Mettler-Toledo has long been working on the development of product inspection systems that can not only withstand the stresses of intensive cleaning, but also make cleaning processes as easy and efficient as possible by means of the design of the device itself. With checkweighers, this includes the possibility of easily removing individual components such as the conveyor belts for both a more effective and faster cleaning – and ultimately the regular replacement of the belts in order to avoid production interruptions. Before making an investment decision, it is also worth taking a look at the frame construction: An open design simplifies access to all areas of the device during cleaning that potentially come into contact with the milk products and can thus be contaminated. Product residues that have remained in the checkweigher or spilled on the floor, such as pieces of cheese or small flakes of butter, are much easier to remove with the open frame construction, minimising the risk of bacteria, mold or other contaminants accumulating unnoticeably in areas that are difficult to access. Corrosion resistance and the absence of pores in the materials used are essential. Therefore, the most economical material option is stainless steel. It is smooth, nonporous, non-reactive, non-toxic, and durable. Customers should pay attention to welds on the frame being smoothed and polished to prevent dirt from building up. Inclined surfaces and rounded frame supports prevent an accumulation of liquids and/or solids in cracks or edges. Just as much care is required when placing and handling the user interface. It must be clarified at an early stage whether the user interface can be cleaned in the same way as the rest of the system. Ideally, the user interface has the same IP rating as the checkweigher. This considerably accelerates and simplifies the cleaning process, as the user interface does not have to be covered or removed.n

Food And Beverage Matrix | June 2022

EGGOZ NUTRITION TO EXPAND ITS OPERATION IN KOLKATA

ggoz Nutrition, a brand for fresh and chemical-free eggs, is enhancing its physical reach with a new territory, Kolkata. This development will mark the start of Eggoz Nutrition’s operations in the eastern market of India. Eggoz Nutrition decided to geographically diversify its business as per the expansion plans made for 2022. Kolkata, one of the most populated cities of India with high consumption of poultry products is chosen by the leadership team of Eggoz to tap the market potential. With this expansion strategy, consumers in eastern India could benefit from their products, as they claim that they never compromise the quality of their eggs that pass on through eleven quality checks. This expansion will also encourage and assist local farmers in upgrading their lifestyles.

All retail stores, as well as e-commerce sites like Instamart, BigBasket, Zepto, Blinkit, and others, will stock the farm-fresh eggs of Eggoz Nutrition. The brand has already got huge recognition in North India and is now keen to penetrate deep into the East. With a close to 20 percent market share in Delhi-NCR making the brand market leader in the branded business, the brand reached annual revenue of Rs.32 crore in the last fiscal and is expected to grow multi-fold by the end of March 2023.

Eggoz Nutrition sells over two lakh eggs per day and over sixty lakh eggs per month through physical

and online retail formats. On the other hand, Eggoz Nutrition helps farmers of North India with more than 50 percent incremental income. The brand entered the South Indian market a few months ago and is keen to become India’s most popular egg brand. Eggoz’s presence in Kolkata will further improve its overall market share and facilitate winning the unicorn tagn

June 2022 | Food And Beverage Matrix

Food And Beverage Matrix | June 2022

June 2022 | Food And Beverage Matrix

Contact us Fresh-O-Veg Pvt. Ltd. 11 Ravi Nagar, Khajrana Road, Indore, Madhya Pradesh, India. 452018 Email : contact@freshoveg.com Telefax: +91 731 4006060

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June 2022 | Food And Beverage Matrix

INDIA INTERNATIONAL DAIRY EXPO (IIDE) - INDIA’S MOST COMPREHENSIVE DAIRY AND DAIRY TECHNOLOGY TRADE FAIR HAS SUMMED UP WITH A SUCCESSFUL CONCLUSION FROM 13-15 APRIL 2022 AT BOMBAY EXHIBITION CENTRE, MUMBAI.

fter a gap of 3 years, the much-awaited special edition of India International Dairy Expo has been huge success in fulfilling expectations of stakeholders from the exponentially growing Dairy industry. The success of IIDE clearly underscored the trade fair’s leading position as the most preferred and unified platform to explore and source business opportunities in the world’s largest dairy market – INDIA. The exhibition was inaugurated by Shri. Sunil Chhatrapal Kedar, Cabinet minister for Animal Husbandry, Dairy Development, Sports & Youth Welfare of Maharashtra along with Mr. Meneesh Shah – Chairman, National Dairy Development Board (NDDB), Dr. G.S. Rajorhia, President, Indian Dairy Association, and Arun Patil, Chairman, Indian Dairy Association (West Zone) and other dignitaries. Shri Sunil Chhatrapal Kedar, Hon’ble Cabinet minister for Animal Husbandry, Dairy Development, Sports & Youth Welfare, Maharashtra in his inaugural address said, “The significance of dairy sector to the Indian economy cannot be underestimated. IIDE rightly highlights solutions that put the dairy industry’s challenges of adulteration to an end with the help of Artificial Intelligence (AI) and Machine Learning (ML) enabled devices that can help catch the milk adulteration at early phase”. Over the course of 3 days, dairy industry professionals met solution providers encompassing the entire value chain generating numerous business opportunities and investment prospects in a highly engaging environment. IIDE 2022 once again paved the way for key players to showcase tailor made concepts for the dairy industry LIVE in person to decision makers. 159 leading solution providers were well complemented by high

quality business visitors from top companies and co-operatives in the dairy sector such as Gokul Dairy, ITC Ltd, Gujarat Co-Operative Milk Marketing Federation, Parag Milk Foods, Patanjali Ayurved, Rajkot District Co-Operative Milk Producers Union, Mahananda Dairy, Rajaram Bapu Patil Sahakari Dudh Sangh, Reliance Retail Ltd, Jharkhand State Co-operative Milk Producer’s Federation, Dodla Dairy Ltd to name a few.

COVID 19, since March 2020.

Concurrent seminars and conferences.

The inaugural edition of the IIDE Knowledge Forum under which the open floor workshop was organised in collaboration with Association of Food Scientists and Technologists, India (AFSTI), Mumbai Chapter and Chamber for Advancement of Small and Medium Businesses (CASMB) was very well received by stakeholders in the dairy industry.

The Indian Dairy Association (IDA) - India’s apex body of the Dairy Industry, organized a National Seminar on 13 April on the theme, ‘ Ideate. Innovate. Succeed.’ The seminar was well attended by the executive and zonal members of IDA and other dignitaries from the West Zone. Board of Directors of Ajmer & Kolhapur Dudh Sangh, milk producers from different states and faculty members of major universities across India also graced the event by their presence. Shri. Arun Patil, in his welcome address, expressed his gratitude towards the milk producers, processors and distributors of milk & milk products in India for maintaining the uninterrupted supply of milk & milk products during the most difficult times of

21 speakers delivered talks on various topics in 8 technical sessions. Some of the notable speakers in the seminar included representatives from NDDB, Everest Instruments, Alfa Laval India, Goma Engineering, MoooFarm, LNT Infotech, Thermax, Agriculture Skill Council of India, Reflex Automation amongst many others.

Ms. Chinmayee Deulgaonkar – Vice President, AFSTI (Mumbai Chapter) delivered the welcome address and set the stage for distinguished professionals from the dairy industry who brought new perspectives in topics concerning the industry i.e., regulatory requirements for the dairy industry, developing a globally recognized food safety system amongst many others. A panel discussion on ‘Innovation in Dairy Sector’ was moderated by Mr. Nilesh

Lele, President – CASMB which included esteemed panelists from Digivriddhi Technologies (DGV), ORIGHT & Gemak Engineering Solutions.

The next IIDE will be held in April 2023 in Mumbai, India. Koelnmesse - industry trade fairs for the food technology sector: Koelnmesse is an international leader in organising trade fairs in the field of food and beverage processing. Anuga FoodTec and ProSweets Cologne are established, world-leading trade fairs, hosted in Cologne/Germany. In addition to the events at its Cologne headquarters, Koelnmesse also stages further food technology trade fairs with different sector-specific areas of focus and content in key markets across the world, including India, Italy, and Colombia. These global activities enable Koelnmesse to offer its customers bespoke events and leading regional trade fairs in a variety of markets, thus creating the foundation for sustainable international business. Koelnmesse is also ideally positioned in the field of food and beverages with its leading international trade fairs Anuga and ISM and its global network of satellite events.n

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June 2022 | Food And Beverage Matrix

HOW A SPECTRUM OF COLOR TRENDS ARE INFLUENCING THE BEVERAGE INDUSTRY

an orange-colored beverage to be orange-flavored, pink or red drinks to have a strawberry or cherry taste, and purple to represent grape flavor.

Aside from representing ingredients, colors can also evoke different emotions and responses. For example:

Sarah Knights is currently Business Manager – Processed Foods & Food Service and leads the commercial direction for natural colors at DKSH Australia. She partners with Australia’s leading FMCG manufacturers to support product innovation and supply chain sustainability.

olor has a significant role to play in our daily lives as it can impact our thinking, how we act, and how we react. When it comes to beverages, color is often the first thing we notice in terms of appearance. Customers associate certain colors with specific flavors and moods, making it important for brands to adapt their products to match these perceptions.

•

Red is eye-catching as it can trigger appetite and stimulate a physical response

•

Consumers see yellow as a happy hue, making it an ideal shade to inspire optimism or playfulness

•

Orange is vibrant symbolizes energy

•

When it comes to health and well-being, green is synonymous with sustainable and organic ingredients

•

Blue is not likely to evoke hunger and is even used in weight loss programs as an appetite suppressant. However, blue beverages are proving to deliver visually in the social media age

•

Black or brown can give the perception of high value or represent feel-good products like desserts

The Color Link to Understand Consumer Behavior

•

There is a logical link between color and taste. For example, we expect

Colorful Concoctions to

and

White can bring a sense of cleanliness or simplicity

Boost Health According to FMCG Gurus, a provider of market research and consumer insights across global food, beverage, and supplement markets, as many as six in ten consumers worldwide are now more conscious of their health and wellbeing because of the COVID-19 pandemic. As more people adapt to a new lifestyle, functional drinks are sky-rocketing in popularity, with 41 percent viewing them as an appealing option to boost health. Furthermore, according to FMCG Gurus 2021 trends research, 74 percent of global consumers like products with new and unusual flavors, signaling space for further innovation within the beverage industry. Botanical ingredients offering natural functional benefits, such as herbs and spices, are also on the rise. A light brown or mustard yellow drink instantly represents ginger or turmeric. Both ingredients boost the digestive system, have antiinflammatory properties, and can even positively impact mood.

Visual aesthetics is another important element to factor in when it comes to creating awareness and promotional activities on social media. As a result, health-based

colorful beverages are gaining popularity, such as: •

•

Beet latte, which is a caffeinefree, vibrant pink latte that can boost stamina and energy Moon milk or golden milk is an ayurvedic drink that contains a blend of adaptogens and spices to promote sleep and relaxation. Its main ingredient is ashwagandha which has anti-inflammatory, anti-stress, and antioxidant effects Butterfly pea flower, known for its blue hue, is commonly brewed into herbal teas. It can also accompany ingredients like lemongrass or honey, and when the acidity of the butterfly pea flower tea changes, the color changes as well. This quality makes the butterfly pea flower a popular ingredient among mixologists

Insights from businesswire.com state the global functional beverages market was valued at over USD 110 billion in 2020 and is estimated to reach USD 200 billion by 2030, registering a CAGR of 5.9 percent from 2021 to 2030. The trends combining indulgence and health are set to grow with brands needing to balance the visual appeal with the overall benefit of drinks. DKSH offers a wide variety of ingredients that cater to the beverage industry's latest color and health trends. Contact us to learn more.n

Food And Beverage Matrix | June 2022

FHRAI APPLAUDS DPIIT INITIATIVE ON ONDC

ndia’s apex hospitality association - Federation of Hotel and Restaurant Associations of India (FHRAI), has applauded Government and Department for Promotion of Industry and Internal Trade (DPIIT), on the successful launch of the pilot phase of Open Network for Digital Commerce (ONDC), in five cities of India. Terming the initiative as a revolutionary step in the larger interest of the retail ecosystem in the country, FHRAI anticipates ONDC to change the dynamics of the online retail market in the country. In a representation made to Piyush Goyal, Minister of Commerce & Industry, Textiles, Consumer Affairs, Food & Public Distribution and to Nandan Mohan Nilekani, Advisory Council Member of ONDC, FHRAI has requested for a similar platform for the hospitality industry to ensure a level playing field and to break the monopoly of Online Travel Aggregators (OTAs) and the Food Service Aggregators (FSAs). Gurbaxish Singh Kohli, vice president, FHRAI, said, “Like the retail players, the hospitality industry too is presently aggrieved by a few OTAs and FSAs. Introducing a platform like ONDC for the hospitality industry will be a big game changer. It will ensure a mechanism to protect the interest of hotels and restaurants across the

country against the predatory pricing and anti-competitive tactics of OTAs and FSAs Needless to say, it will immensely benefit millions of our customers with better deals and better customer experience.” FHRAI has opined that the hospitality industry, including food business operators would hugely benefit if the industry is brought under the ambit of a platform like ONDC. The association stressed that the hospitality industry too has been facing tough challenges due to the monopolistic conduct and unethical business practices of OTAs and FSAs. Pradeep Shetty, joint secretary, FHRAI, said, “The major issues the industry faces from these agencies range from charging high rate of commissions, over commitment to customers, deep discounting, unreasonable additional charges, breach of agreements, default of payments and over and under booking of the rooms, to name a few. These agencies have created a hostile environment for the industry and customers too face problems of non-fulfilment of prior commitments coupled with almost zero complaint redressal mechanism. A platform like ONDC will immensely benefit millions of customers with better deals and better customer experience.”n

FOOD INDUSTRY REACTS CAUTIOUSLY TO AYURVEDA AAHARA NORMS

s the FSSAI gazette notified the Ayurvedic food product regulations, the food industry reacted cautiously to the development. The industry sources say that when the draft was out they had submitted their reaction to the proposed regulations and now the regulations were notified, they’re in process of ‘studying’ the regulations. The regulations recommend designing Ayurveda Aahara as per the categories and requirements specified in the regulation. Also, the instructions are directed concerning the inclusion of vitamins, amino acids, and minerals to Ayurveda Aahara and recommended to mention the natural vitamins and minerals declared on the label. Under the new guidelines, the FBOs are recommended to provide the information on purity criteria adopted for ingredients during licensing. Also, no FBO can mention the claim of treating, preventing or curing the human disorder completely, under these regulations. Meanwhile, experts say that Ayurvedic food generally is designed or curated following the old traditional recipes, however, there are some instances of violation of the terms framed for approving the product as Ayurvedic. Experts opined that in today’s time when the world has become one market,

certain norms need to be followed, as within India, Ayurveda is a trusted and reliable solution. Certain remedies prove to be impactful, but other people might experience the negative impacts. The people in India understand the reliability of such products, but when the same products are introduced abroad, they ask for trials. Ashwin Bhadri, CEO Equinox Lab, on the need for such regulations, says, “While a product is curated, multiple ingredients are infused. The procedure affects the shelf life of a product and hence, adding additives or preservatives becomes necessary. There are certain products and packaging materials used to ensure the product reaches the end consumer safely. When the products are designed in an Ayurvedic or traditional manner, certain additions or the procedure of curating or preserving the product hampers the value it holds”. “There is a huge crowd choosing Ayurvedic products. Though this food helps to treat certain disorders, it doesn't suit every consumer. The FSS Act allows ensuring the products or the ingredients infused in these food products are verified and approved for consumption. Additionally, the norm also recommends such products should not be served to infants below 24 months. As per the regulations, the Ayurvedic product should have a logo, and no additives are to be added,” he added.n

June 2022 | Food And Beverage Matrix

MUMBAI TO HOST PREMIER TECHNOLOGY SUPPLIER FAIR FOR F&B, SNACKS, BAKERY & CONFECTIONARY PROCESSING & PACKAGING

A Exhibitions brings to you premier technology supplier fair for food & beverages, snacks, bakery & confectionery processing & packaging – all under one roof at the Bombay Exhibition Center, Mumbai between the 9th and 11th of June 2022. Marking the return of the bigticket food technology expos to the commercial capital of India, the three concurrent trade fairs – Inter FoodTech, Snack & BakeTec, and Pac MechEx – will showcase some of the biggest brands in their respective domains and highlight the very latest and the best in technology and innovation for the respective sectors.

Inter FoodTech Inter FoodTech will feature both an exhibition as well as a conclave. This exhibition will be an ideal platform for those in the processed food and beverage manufacturing space to source the best of the processing and packaging technologies available. Inter FoodTech will have tech solutions for every size - Startups; micro, small and medium enterprises; as well as large Indian & multinational food processing corporations in the processed F&B manufacturing. Plant Based Foods

Industry Association (PBFIA), an association representing the interests of plant based foods manufacturers is extending their support to Inter FoodTech and will also be part of session in the conclave. Inter FoodTech Conclave will take place concurrent to the Inter FoodTech exhibition, and will feature panel discussions and deliberations on the current trends & challenges of the food processing industry and learning’s for the future. The conclave is expected to see a robust exchange of ideas from all the key stakeholders.

Snack & Bake Tec Snack & BakeTec is the trade fair segment which India's only specialized trade fair on snacks, bakery & confectionery processing & packaging technology and services. The fair will bring together both decision-makers from the product manufacturers side & technology-developers for the snack, bakery, and confectionary market segemtn from across the Indian sub-continent. The fair will also feature live machine demonstrations, as well as keynote speeches by industry leaders & eminent personalities from the industry.

Pac MechEx Pac MechEx, an international exhibition on packaging materials, technology, machinery & services will be part of this trade fair establishing the perfect synergies processing technology suppliers who will be part of Inter FoodTech and Pac MechEx. Indian Institute of Packaging (IIP) has come on aboard as ‘Knowledge Partner’ to Pac MechEx Congress, where in IIP will take lead in organizing a 2 day conference with the theme, Innovations in Food Packaging – Safety Security and Sustainability. Metal Container Manufacturers Association (MCMA) will also organize a seminar focusing on the sustainability aspect in metal

packaging of food and beverages on the 2nd day of Pac MechEx on June 10, 2022. Speaking on the upcoming events – Inter FoodTech, Snack & BakeTec, and Pac MechEx, VA Exhibitions Director Vamshidhar Gurram underlined the potential of the industry over the next three years. “Leaving the pandemic blues behind, by 2025, India’s food processing sector is expected to be worth over half a trillion dollars, and we are therefore looking at building an ideal platform for food & beverage processing and packaging technology suppliers and packaging material suppliers to network, engage and explore new business opportunities.”n

Food And Beverage Matrix | June 2022

CHEF JEAN-FRANÇOIS ARNAUD IMPARTS FRENCH SKILLS AT ACADEMY OF PASTRY AND CULINARY ARTS

he legendary chef Jean-François Arnaud conducted a master class in the national capital for aspiring pastry chefs at the Academy of Pastry and Culinary Arts recently. The six-day workshop imparted hands-on training to budding chefs on delectable French patisserie skills. The Meilleur Ouvrier de France chef, through an interactive session demonstrated his expertise in French entremet, petit gateau, and tea cakes along with sharing great insights from his culinary journey. Jean-François Arnaud is a wellknown pâtissier from France. Born into a family of pastry cooks, he received the MOF (Meilleur Ouvrier de France) in the mode of pâtisserie Confiserie in 2000 as a result of his training and passion for the trade. Bringing a global palette to the Indian tables, the highly acclaimed chef trained the students with requisite skills for building a career in French

boulangerie or patisserie. Further, he shared his unique baking tricks and entrepreneurship skills with the students and faculty members, which not only provided them with a new perspective on teaching but also helped them improve their leadership abilities. Commenting on his visit, Niklesh Sharma, executive pastry chef & co-founder, APCA, said, “We have always prioritised quality skill based training at the Academy. Through collaboration with world class chefs, our endeavour is to provide extensive hands-on knowledge to the aspiring students. Chef JeanFrançois Arnaud’s visit to the academy will expose the students to a complete new segment of French pastries and will help them learn from the French's best chef himself. This will be extremely informative for students and will aid them in improving their baking techniques”.n

OREO EMERGES FROM THE UPSIDE DOWN WITH AN EXCITING COLLABORATION the “Upside Down” world, an alternate dimension and home to many creatures (including the Demogorgon) in the globally loved Netflix series, Stranger Things.

Fans got their first hint of this fun collaboration when Oreo responded to Netflix’s social posts titled, #ThingsAreGettingStrange, with an intriguing digital film signalling #ThingsAreGettingStranger. On a seemingly normal day at Oreo’s factory, we see a rift (portal to the n one of the most unique collaborations of the year, the world’s No.1 and India’s favourite cookie brand Oreo,

and the world's leading streaming entertainment

service,

Netflix

have come together to celebrate the fandom around the upcoming Season of the global phenomenon, Stranger Things in India. Ahead of the premiere of Part 1 of season 4 on May 27, Oreo has unveiled its limited-edition flavour, Oreo Red Velvet for Indian consumers.

Over the last decade, the crunchy cookie has found its sweet spot in the lives of consumers through its distinct playful moments. This latest innovation further reinstates the brand’s promise to strengthen its play in the premium biscuits’ category, while deepening the consumer love it enjoys. The launch also marks an iconic moment in the brand’s history -for the first time, in a decade in India, the timeless black Oreo cookie turns red. The campaign conceptualised by the creative agency Leo Burnett, is a characteristic reference to

upside-down) open up in the middle of the premises, sucking in stacked boxes of the classic black Oreos. As the camera keeps rolling, the rift throws out Oreos which are now red instead of their original colour. With its found-footage format, the film fuses both the brands’ elements in an interesting manner to blend fiction with known reality. The campaign with its never seen before storytelling, exciting conversations is already gaining massive traction across platforms amongst fans.n

June 2022 | Food And Beverage Matrix

PACKAGING INDUSTRY- INDISPENSABLE PARTNER OF FOOD INDUSTRY

Ashwin Bhadri - The author is founder and CEO of Equinox Labs

o matter where you are in the world, the food and beverage industry is one of the current booming industries. From veggies to meat, local to international, every consumable is made available at the fingertips. To ensure or keep the food industry intact another operational industry plays an important role in packaging. Whether it's your favourite snack, soda, pre-packed, ready-to-eat meal, or any food, the packaging is essential to keep your edible food-safe, nutritious and fresh. Few products don’t consider packaging as an essential factor. While packaging plays an essential role in protecting, and marketing, it should never be neglected. The food industry is practicing the integration of AI and IoT to give consumer’s an enhanced experience. Though the updates are made constantly, basic factors such as packaging, design, and other things are taken into consideration. With the improvement in technology, certain upgrades can be done to the packaging method. Sustainable packaging is the key to ensure the product is maintained safe and healthy. Eventually, with time, the packaging material is supposed to be environmentally friendly. The food product should contain recyclable, biodegradable, sustainable, and compostable packaging. To cope with the fast-paced world, and reduce the hassle of the working professionals, the food industry has taken a charge to provide food in biodegradable, compostable, recyclable, and sustainable packaging. Though the improvement in the packaging rises the subscription services, the need for such products continues to grow.

Automation influencing the Food and Beverage Industry Packaging automation has already been a renowned topic in the industry, the pandemic expedited the process in the past two years. The integration of automation into packaging has helped to reduce

material waste, increases improved accuracy and efficiency, and has fewer instances of strain and injury. Equipment such as flow wrappers, heat shrink machines, and shrink tunnels have made the packaging and shipping of various goods easier. Packaging automation in the food and beverage industry continues to dominate.

Interactive packaging When one begins with the business, learning about interactive packaging in the food and beverage industry plays an important role. Advancement in the packaging allows to attract the consumer and know about the brands that exist in the market. Well, the packaging is the only way that a brand can communicate with the consumers. Absence of packaging cut downs the communications. Consumers can access information such as Nutritional Value, Warning Labels, Manufacturing Date, Expiry Date, and other details only via Packaging. This means the business can leverage the chip, code, or labels to share information about the sustainability cost. This information helps the consumers get educated regarding the consumables.

Latest update about the Packaging Food products are packaged to ensure the product is made durable and presented in a hygienic manner

to the consumer. Currently, the Food Industry emphasizes on providing environment-friendly packaging.

Food Packaging is done to benefit the industry. Here are the benefits experienced-

Additionally, the current focus is to make either ‘warning labels’ or 'hygiene ratings’ applicable on the Front-of- Packaging Label. ‘Warning labels’ or ‘Hygiene Ratings’ are a way to highlight whether the product is safer for consumption. While the hygiene ratings only indicate whether the product is safer for consumption or not, warning labels ensure the reasons behind avoiding the consumption are mentioned.

Reduces food contamination and waste reduction

Front-of-Packaging Label, Hygiene Ratings, and Warning Labels are the methods to educate the consumers about the products, allergens, durability, and other details that influence the purchase decision. As technology is booming, people can integrate the packaging and creativity in a manner that allows creating awareness as well as educate about the product. A product cannot be easily sold, packaging is one of the important factors that allow attracting the consumer.

Food Pacakging taking charge of the Food Industry Food packaging delays product deterioration, extends shelf life, and maintains or increases the quality and safety of food. Packaging protects the product from 3 major factors- chemical, physical and biological.

The foreign particles can affect the quality of the food. The physical particles or at times the chemicals used in the machineries are the reason behind the food contamination. Usually, food wastage occurs when the consumers have minimal information about the product. Providing the consumption information such as storage, temperature, expiry date, preparation process, and date of manufacturing allows the consumer to stay alert about the usage of the product. Hence, the maximum information on the product label helps to reduce wastage.

Marketing and Information Every brand has its face or logo that indicates or highlights, markets, or is an identity of a product. Distinctive and Innovative packaging is one of the best ways to boost sales in a competitive environment. Not only does it market the product, but provides the right information such as cooking instructions, brand identification, and pricing.

Convenience People currently are busy with the chores they need to perform. Ease Continued on page 35

Food And Beverage Matrix | June 2022 Continued from page 34

FUN WAY TO START YOUR BREAKFAST WITH MIO CUCINA

of access, handling, disposal, microwave ability, and resealability are the few features that have improved due to the packaging. Consumers are now able to access safe, hygienic, and nutritious food in a single packaging. Packaging allows to add value and be a competitive product in the market.

Material usage in Food Packaging

Satisfying to the taste buds and powerpacked with the goodness of energy boosting nuts, seeds, fruits and fibres, Mio Cucina’s breakfast palate is thoughtfully curated to instil a sense of wellness in your lifestyle and pamper the most treasured possession…you.

When we talk about food packaging, material plays an essential role. The material used for packaging helps to improve the shelf life of the product. Choosing the right material and technology helps to maintain the product quality and freshness during the process of storage and distribution. Today the food packages are made available with several materials to ensure the food is not exploited to certain material or aesthetic properties.

reakfast is considered to be the most essential meal of the day and Mio Cucina’s vegan and glutenfree boosters as well as granolas are the perfect way to begin a new day with some wholesome and delectable delights. Packed with antioxidants, notable flavonoids, healthy fats, nutrients and an impeccable taste, their delicious and crunchy bites will not only drive away your hunger but also elevate your mood in a jiffy.

Enriched with the goodness of the king of nuts, almonds and potassium-rich, apricots which are also an excellent source of vitamins A and C, the almond and apricot boosters by Mio Cucina are

highly nutritious and filled with healthy fats, vitamins, minerals and antioxidants that helps prevent inflammation, aging, high blood pressure, risk of strokes and diseases like cancer as well as boosts digestive health. A good source of vitamin C, antioxidants and flavonoids, the lime and turmeric booster by Mio Cucina strengthens

collagen, helps improve digestion as well as fight infection. Infused with the most effective nutritional supplement in existence, Turmeric; it has powerful anti-inflammatory effects that stimulates your body’s own antioxidant enzymes while lime regulates how your body absorbs sugar into the bloodstream. A light, crunchy and delicious treat with the richness of oats, pistachios, almonds, berries and pecan nuts, the buongiorno granola by Mio Cucina is a flavoursome delight to support your immune system and boost your energy levels for a fresh start to the day. The presence of sunflower and pumpkin seeds as well as walnuts further enhances its taste and the overall nutritional value of the treat. Mio Cucina’s luxurious granola and boosters are an ideal breakfast choice to kickstart a day with a burst of flavours, nutrients and a delicious taste.n

The primary reason behind food packaging is to maintain the safety, and quality of food. Following EPA guidelines, choosing the right materials, and reviewing the expectations of packaging (concerning environmental benefits) allow minimising the wastage. The efforts are taken by the government, consumers, and industry to promote improvements in the Food Industry.n

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June 2022 | Food And Beverage Matrix

SAMOSA PARTY FORAYS INTO OFFLINE RESTAURANT SPACE WITH BRICKAND-MORTAR STORES

amosa Party, India's fastest growing QSR, serving hot and crispy samosas in 15 varieties with freshly-made condiments and accompaniments, has announced its foray into the offline restaurant space, with its first brick-and-mortar stores in Bengaluru. Located at 12th Main Indiranagar and Forum Mall Koramangala, the new outlets will occupy prime restaurant space, elevating the QSR experience in Bengaluru. The new stores are part of Samosa Party’s strategy to ramp up offline expansion alongside delivery-first stores, with more physical outlets launching soon in Bengaluru and Gurugram. Founded by Amit Nanwani and Diksha Pande in Bengaluru in 2017, Samosa Party adheres to food safety and hygiene protocols. The food startup uses IoT (Internet of Things) enabled equipment and proprietary technology for processing of food at the last mile. It is currently operational in Bengaluru and Hyderabad in the south and DelhiNCR. Samosa Party currently caters to 1,00,000+ orders every month and is looking to double this in the next few months. With 42 delivery-first outlets, Samosa Party is addressing India’s $3.65 bn samosa market. Known for its innovations around India’s favourite tea-time snack, it aims to build a new-age global QSR brand

out of India for the world. The Indian QSR market clocked growth of 17.27% from FY 2016 to FY 2020 and is expected to reach ~?826.37 bn by FY2025. After raising $2 mn in pre-series A from Kalaari Capital, Samosa Party tripled its revenue and store

count in a span of 90 days while scaling operations across Bengaluru, Gurgaon, Noida, Ghaziabad, and Hyderabad. "We have established our productmarket fit (PMF) and are now scaling aggressively. In the next few months, we'll go deeper into the markets where we are already present and expect to reach a 100 store-mark in the next 4 months. Ours is a very capex light model and the scale we're seeing is backed by strong unit economics," said Nanwani. “QSR brands are built on innovation, access and consistency. We are one of the most loved homegrown

QSR

brands

India.

Indian

consumers have so far had access to Pizza, Burger, Biryani brands of late and now with Samosa Party we are creating a whole new category in QSRs. We are not only the number one brand in our space but also looking at elevating the overall Indian QSR category,`` Pande said at the launch. "In a very short span of time, Samosa Party has become India’s go-to brand for samosas. Homegrown brands like them are rapidly disrupting the QSR segment, traditionally dominated by global brands like Domino's, KFC,

McDonald’s

and

others.

With democratised distribution and product innovation, we believe there is an opportunity for massive Indian QSR brands to emerge in the years to come," said Vani Kola, managing director, Kalaari Capital.n

Food And Beverage Matrix | June 2022

PERIODIC TABLE OF FOOD INITIATIVE CATALOGS WORLD’S MOST CONSUMED PRODUCTS TO STANDARDIZE FOOD ANALYSIS With a complete approach to how

“The open-source library of food

food transits our food systems,

composition

the PTFI expects to deepen our

has

understanding of food. “The

project

looks

beyond

include measurements of bioactive

develop

nourishing

advancing

diets,

sustainability

efforts

and economic opportunities.

have the potential to transform economies,

but

still know too little about their

been created to compile a database of over 1,000 of the world’s most

rudimentary.

consumed foods.

“At most, 150 of foods’ biochemical

“Food and nutritional security are at

tracked in conventional databases,

the center of many pressing global challenges,

yet

much

remains

unknown about what’s in our food and how it affects the health of people and the planet,” says Selena Ahmed, global director of the Periodic Table of Food Initiative. The first step is to standardize is to focus not only on the way scientists collect

and

food

composition

data

globally, but also what type of data they collect.

components

are

measured

and

representing only a tiny fraction of

the

tens

thousands

biochemicals in food,” says the organization. The

PTFI

role

will

characterize and quantify these components in food to catalyze major breakthroughs in nutrition and agriculture. “Using

advanced

scientific

practices in analytical chemistry,

Then the PTFI would come in and

data

would be able to use and share that

and machine learning, the PTFI

data “to reduce the global burden

will surpass the 300 to 400

while

foods currently available in food

also reducing the strain on the

composition databases to include

environment,” adds Ahmed.

more than 1,000 of the world’s

Mapping the unknown

most

diet-related

diseases

Sustainable, diverse foods that complement individual needs can

processing,

consumed

bioinformatics

whole

according to the PTFI.

Scientific approach

foods,”

standardize what we look for in food and how, we are on our way to building a more nourishing, regenerative and equitable global food system.” The PTFI is supported by The

“Regional and underutilized crops diets

Parra notes that “by working with laboratories around the globe to

human health and well-being while

the foods that nourish us is still

la Parra, manager of the Global

of the initiative.

underutilized crops, to improve

food is processed,” adds John de

and packaged to allow for discovery

mainly with the use of local or

the scientific understanding of

guidelines, health care and how

Foundation, one of the supporters

However, according to the PTFI,

impact

how the food was grown, processed

PTFI operates with the objective

malnourishment.

Food Portfolio at The Rockefeller

drivers,” according to the PTFI.

prevent

potential

building

chemicals and metadata including

of food compositional patterns and

help

are

agricultural practices, nutritional

commonly analyzed nutrients to

o better understand what we consume, the Periodic Table of Food Initiative (PTFI) has

the

biochemical characteristics to put them to effective use,” says Lucyna

Rockefeller

Foundation

and

its public charity RF Catalytic Capital, the Foundation for Food & Agriculture Research and the Seerave Foundation, and facilitated by the American Heart Association

Kurtyka, senior scientific program

and the Alliance of Bioversity and

director at the Foundation for Food

CIAT (International Center for

& Agriculture Research.

Tropical Agriculture).n

June 2022 | Food And Beverage Matrix

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Food and Beverage Matrix

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JOUR NEY By Shikha Garg Director For more than 7 years we’ve made moments of goodness for bakers around the world with our iconic and beloved brands Magic Colours India and Sugar Shine India. Our brands and values create a unique place in bakers hearts and minds, differentiates our business and inspires our future growth. We started this business with a vision to make best quality ingredients accessible to everyone across.

Our team continuously focuses its efforts to understand the changing trends in baking industry and anticipate consumer needs in order to provide innovative offerings and hence an amity Sugar Shine India. With a range of futuristic products like sprinkles, wafer paper, shine glow, shine brush, shinex and red velvet solution, velvet spray which plans to revolutionize the cosmos of french patisserie have been a .

With bakers always on top of our mind, we focus our time and attention on understanding what they need, how they design, and of course - THE TREND Magic Colours India plays a critical role in advancing our mission to lead the future of baking around the globe as it unleashes new ideas under three core tenets: invention, reinvention and venture. We are committed to creating a positive impact on the baking fraternity while driving business performance. With a product list summing everything from fondants, gel colours to royal icing and flower paste. The products are designed to suit all climates and conditions internationally.

If you feel that the range is concluded , we are happy to prove you wrong. While we winded up our recent exposition at AAHAR we do have a few more inclusions. Floating out the best in class PREMIXES has been a leap. From the basics to something exclusive like rasmalia and red velvet premix will leave the industry belauded. We have been a partner in the growth of India's baking industry for over a septenary now and have built a very special relationship of trust and commitment with the bakers. Our exhibit of products is a source of inventiveness for the bakers. We believe in constantly ameliorating our charts to keep up with the baking mania.

Our recent influx of orders ticks on our latest launches of chocolate colours and some bulk bling's that are designed to enhance your mood boards.

WWW.MAGICCOLOURS.CO.IN

ART CREDIT: POOJA NANDA SAREEN