June 2019 by Divyansh Infomedia

RNI No: MAHENG/2018/75095

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 2 / Issue 4 / Mumbai / June 2019 / Pages 28 / INR Rs 50/-

From Editors desk

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers; Hello! I would like to thank you for your continuous support. I’m happy for this and would like to share with all that Food Safety is gaining importance through the globe and with changing

environment and philosophies, our Nation is also focussing on the same. Thanks to FSSAI. ‘If it is not safe, it is not food.’ –June 7, 2019 is celebrated as the firstever World Food Safety Day, which was adopted by the United Nations General Assembly in

June 2019 | Food And Beverage Matrix

December 2018 under the theme ‘Food Safety, everyone’s business’. The celebration of the inaugural edition of World Food Safety Day was facilitated by World Health Organisation (WHO), in collaboration with the Food and Agriculture Organization (FAO) of the United Nations. This will be celebrated every year on June 7 to throw some light on the importance of safe food and to reduce the problems related to it. It is a duty of everyone to ensure safe food availability to people, from the farms to

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the dinner tables. Around 600 million annual cases of food borne disease have made United Nations to take a step towards food safety, linking it many of the Sustainable Development Goals, like eradicating hunger, preventing diseases, promoting a fair trade and improving sustainable agriculture. Unsafe food is a threat to human health and economies, disproportionately affecting vulnerable and marginalized people, especially women and children, populations affected by conflict and migrants. It also damages global trade leading to further food waste, which can no longer be tolerated in a world where many still suffer from hunger.* Food safety has become an impending concern which can be resolved only when international bodies, governments, producers, and consumers consider it a shared responsibility. The theme of this year’s inaugural World Food Safety Day ‘Food Safety, everyone’s business’ invites us to recognize that food safety is everyone’s business. For the interest of readers dealing in an article on Training“Development and Delivery” is also published in this edition, as I’ll right Training is the key to success of these initiatives.

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

Food And Beverage Matrix | June 2019

AMUL WELCOMES DECISION OF MODI GOVT TO HAVE SEPARATE DAIRYING MINISTRY

he Gujarat Cooperative Milk Marketing Federation Ltd (GCMMF), which markets dairy products under the brand name Amul, has welcomed Prime Minister Narendra Modi’s decision to have a separate ministry for animal husbandry, dairying and fisheries. It is the first time the government at the centre has formed a separate department for animal husbandry, dairying and fisheries.

implies that the sector can contribute greatly in doubling farmers’ income. Parmar also welcomed the centre’s decision to allocate a separate budget to control foot and mouth disease (FMD) and Brucellosis. On this occasion, R S Sodhi, managing director, GCMMF, has informed that milk producer members are losing around 80-90 per cent of milk when infected with FMD and around 25-30 per cent when infected with brucellosis. He added, “By vaccinating all bovine

animals against FMD and Brucellosis, we can reduce the milk production loss, which is directly beneficial to the milk producer members.” It is important to note that in the next 40 years, India’s population will increase to 170 crore billion from the current 135 crore, and about 50 per cent of the Indian population will reside in urban areas, from current level of about 32 per cent.

crore litre of milk per day to fulfill the demand for milk and milk products. This means that India’s milk production needs to grow at a compound annual growth rate (CAGR) of about 3.2 per cent for the next 40 years.n

Based on urbanisation and population growth estimates, dairy industry envisaged that India needs around 64

Commenting on this development, Ramsinhbhai Parmar, chairman, GCMMF, said that as per the latest animal enumeration, the bovine population in India is 30 crore. Dairying and animal husbandry contribute about Rs 7.7 lakh crore per year, which is about 4.2 per cent of the national GDP (gross domestic product) and emerged as a primary source of income for about seven crore rural households – most of them are either landless, small or marginal farmers. Animal husbandry and dairying contributes about 30 per cent of the total agriculture GDP. Parmar said, “Milk is the largest agriculture crop of India, and the total value of produced is about Rs 7 lakh crore, which is more than the total value of all pulses and grain put together. It is, therefore most appropriate, that a separate ministry is created, which would ensure proper focus and right budget and resource allocation that the sector requires.” He added that India has been the largest milk producer country of the world for the last 21 years. The current milk production of India stands at about 176 million metric tonne per year (48 crore litre per day), which is about 20 per cent of the world milk production. Parmar stated that dairying and animal husbandry sector has a potential to increase farmers’ income and to achieve the Prime Minister’s vision to double farmers’ income by the year 2022-23 over the base year 2015-16. Currently, animal husbandry and dairying contribute about 12 per cent of total farmers’ income, but as per the NSSO survey, farmers’ income growth rate from the sector is about 14.3 per cent, which

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June 2019 | Food And Beverage Matrix

MILK FORTIFICATION PROJECT GAINS IMPETUS ACROSS THE COUNTRY

o find vitamin deficiency in consumers, a collaborative enterprise of the World Bank, Tata Trusts and the National Dairy Development Board (NDDB) had come up with The Milk Fortification Project which recently has seen significant progress in the past couple of years. According to the latest information shared by the NDDB, “About 25 milk federations, producer companies or milk unions across 20 States in the country are fortifying about 55 lakh litres of milk per day. The fortification is being carried out per Standard Operating Procedures (SOP) developed by NDDB and FSSAI,” stated the spokesperson. As of today around one million tonnes of milk have been fortified and the project aims to process about two million tonnes of fortified milk, reaching around 30 million consumers. The project duration is 23 months. The NDDB is helping with consultancy services to the World Bank for implementation of this priced project. For implementation of the project, NDDB is providing technical and financial support to milk federations, producer companies and unions, including development of SOPs for milk fortification and testing; quality assurance and quality control; trials, training, capacity building and todevelop promotional materials. With the approval of 25 project, 15 have already been launched; in 10 projects trials and training have

been completed and the launch is on the way. While inaugurating a workshop on ‘Sustaining Efforts of Milk Fortification in India’ at NDDB in Anand recently, Dilip Rath, Chairman, NDDB, informed that Vitamin A and D deficiencies are widely prevalent in the country and fortification of appropriate foods with them is a viable strategy to tackle micronutrient malnutrition. “More specifically to India, micronutrient malnutrition is a silent emergency. As per WHO and UNICEF 2009 reports, the nation bears the burden of more than a quarter of the world’s vitamin A deficient preschool children and more than 13 million susceptible infants to iodine deficiency,” said

Rath. According to National Family Health Survey-4 data in India, children under five years; 38.4 per cent are stunted, 21 per cent are wasted and 35.7 per cent are underweight. Micronutrient deficiencies such as iron, folic acid, vitamin B12, zinc and vitamin D are widespread and have an overwhelming impact over public health and economic productivity of the nation. The strongest solution to battle this challenge is food fortification. “With its high volume of production, widespread distribution network, affordability and all-around acceptability in the daily food habit has emerged as the best vehicle for

fortification. We are the world’s largest milk producing country and our per capita milk availability has now increased to 375 g per day. Milk fortification is highly affordable and cost effective, as it cost less than three paise per litre,” Rath saidn

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June 2019 | Food And Beverage Matrix

SYMMETRIC M1 – NEXT GENERATION LATERAL FLOW FOR AFLATOXIN M1 IN DAIRY Contributed content by Dr. Sotirios Athanasiou, Head of R&D Department, ProGnosis Biotech. Technique

Product

Sensitivity

Time Consuming Specificity

Lab Requirements

Cost per Test

Lateral Flow Sticks

Symetric M1

2 ppt

Fast (10 min.)

Basic Lab

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1.6 ppt

75 min.

No cross reactivity with M2 No cross reactivity with M2

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Yes

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High Tech Lab

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ELISA

uring the past decade, lateral flow tests have increasingly come into routine use in dairy quality control schedules. Both for production, processing and laboratory applications. The new Aflatoxin M1 lateral flow test from ProGnosis Biotech added to the range of kits available, uses the advantage of Symmetric Technology resulting into a test which is as sensitive and accurate as an ELISA, along with the option of

Bio-Shield Aflatoxin M1 Baby Food (M1 BF) ELISA kit Bio-Shield Aflatoxin M1 ExtraSensitive (M1 ES) ELISA kit HPLC, LC/ Chromatography MS-MS

full walkaway automation for processing, reading and recording results in high throughput situations. It could be said that the 1881/2006 EC Regulation, which set the maximum levels for certain

contaminants in foodstuffs, was the start of the increased use of lateral flow tests for detecting Aflatoxin in the dairy industry, but in reality, only a series of Aflatoxin M1 crises over the past 5 years has led to the need for better solutions and has changed the way the dairy industry approaches testing. Dairies, by nature of business, produce large numbers of samples, especially during alerts, therefore chromatography, which is not ideal for high sample throughput, can never really substitute either lateral flow tests or ELISA. However, until now, one of the most common problems found with traditional lateral flow kits is the frequency of invalid strips as well as the instability of result . After the first reading, results can change and may continue to change, making lateral-flow strips an unreliable method especially when compared to ELISA.

finished, and if read later, even a few hours later, no substantial changes will have occurred. The Symmetric M1 has ELISA-like sensitivity (LOD at 2ppt , LOQ at 8ppt) and accuracy (CV <8%) which is unprecedented performance for a lateral flow product. At the same time, reproducibility and stability, make the Symmetric M1 a unique, newtech product, and not just another lateral flow stick. Using the ProGnosis system, testing for Aflatoxin M1 takes only 10 minutes from sample receipt to result using a fully automated, place-and-forget instrument with the added benefit of complete result traceability.

With ProGnosis’ revolutionary, patent-pending Symmetric Technology approach to lateral-flow strips, the kits keep all the advantages, such as cost effectiveness, speed and ease of use, but now have the sensitivity, accuracy and automation potential similar to ELISA tests.

Symmetric M1 is ideal for an ELISA-like screening of Aflatoxin M1 in any species of milk (cow, goat and sheep), guaranteeing a statistically accurate result due to the special ProGnosis software accompanying Symmetric M1, the S-Flow software. High-fat milk samples have previously always been “difficult” to analyze due to their specific features, especially in comparison to cow milk. This problem is now completely overcome with the ProGnosis test solution.

The first Symmetric Technology product is Symmetric M1 for the detection of Aflatoxin M1 in milk. With Symmetric M1 results can be read within 10 minutes after the test is

ProGnosis Symmetric M1 for Aflatoxin M1 in dairy samples is an easy, cost effective solution for low or high throughput laboratories, whatever type of milk is being testedn

June 2019 | Food And Beverage Matrix

ORDERING FOOD ONLINE BECOMES EASIER, THANKS TO GOOGLE!

Projekt2 03.07.17 10:33 Seite 1

arlier this week Google has done some slew of changes to its Search engine and among these changes, one is which makes it easier for users to place food orders for home delivery.

Online button in Search and Maps,

In its blog Google hason how to use Google Search, Maps, or Assistant to order food from services such as DoorDash, Postmates, Delivery. com, Slice, ChowNow, and more. All you need to do is look for the Order

your favourite meal from some of

to easily order your favourite dish. Alternatively,

instruct

Google

Assistant to order from participating restaurants. You can also reorder the restaurants by instructing the Assistant to reorder from the list of past orders. The feature is currently limited to users in the USn

US CRANBERRIES PARTNERS WITH INDIAN NUTRITIONIST AND DIETITIAN NARANG

S Cranberries has collaborated with Sonia Narang, a popular nutritionist and dietician in India. In her new role, she will work towards promoting the health benefits of US Cranberries in the country. “We are delighted to have Narang on board, who will be supporting the cause of promoting health benefits of cranberries in India,” said Michelle Hogan, executive director, Cranberry Marketing Committee. Cranberries are rapidly gaining popularity in India as a super fruit and are increasingly becoming a part of Indian households. In addition to their great taste, they are a top nutrient source for the growing number of Indian consumers looking to consume healthy foods. They are an outstanding product for well-being as they are ultrarich in their antioxidant capacities. On this engagement, Narang said, “Cranberries have been my favourite since I have started practicing nutrition, and I recommend it to all my clients as well. This superfood deserves greater recognition and inclusion in everyday diets to ensure that everyone benefits from its taste and health benefits.” "I am privileged to become a part of US Cranberry in India, and hope to spread the message of tasty health with cranberries across the country,” she added. Narang is a post-graduate in food science and nutrition from Lady Irwin College, Delhi. She has completed a hospital based internship with All India Institute of Medical Sciences (AIIMS), along with a certificate course from Reebok n

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June 2019 | Food And Beverage Matrix

“BEST IF USED BY.” THE FDA RENDERS ITS DECISION ON FOOD EXPIRATION DATE LABELS

The phrase “Best if Used By” helps clarify that the date label is about quality, not safety, and that if stored properly, products do not necessarily have to be discarded after the date.

etween the food industry and consumers, Americans are throwing out about a third of our food — about $161 billion worth each year. “Imagine this: You go to your favorite supermarket and come out with three bags full of groceries. Before you get in your car, you toss one of those bags in the garbage. Sound ridiculous? Of course it does, but that’s in essence what food waste looks like every day across our country,” says Frank Yiannas, the FDA’s Deputy Commissioner for Food Policy and Response. Consumer uncertainty about the meaning of the dates that appear on the labels of packaged foods is believed to contribute to about 20 percent of food waste in the

home. That’s not surprising when you consider the variety of terms used with date labels, such as “use before,” “sell by,” “expires on,” and many more. To help dispel this confusion, the FDA is supporting the food industry’s efforts to standardize the use of the term “Best if Used By” on its packaged-food labeling if the date is simply related to optimal quality — not safety. Studies have shown that this best conveys to consumers that these products do not have to be discarded after the date if they are stored properly. “We expect that over time, the number of various date labels will be reduced as industry aligns on this ‘Best if Used By’ terminology,” says Yiannas. “This change is already being adopted by many food producers.”

The FDA’s efforts are part of a White House initiative called Winning on Reducing Food Waste. And part of this collaboration between the FDA, the Environmental Protection Agency and the U.S. Department of Agriculture involves educating consumers on ways to reduce food loss and waste, and how to do it safely without risking illness from consuming spoiled food.

Most Date Labels Are Not Based on Exact Science Manufacturers generally apply date labels at their own discretion and for a variety of reasons. The most common is to inform consumers and retailers of the date up to which they can expect the food to retain its desired quality and flavor. The key exception to this general rule is for infant formula products. These products are required to bear a “Use By” date, up to which the manufacturer has confirmed that the product contains no less than a minimum amount of each nutrient identified on the product label, and that the product will be of an acceptable quality. Date labels are generally not required on packaged foods. While manufacturers are prohibited from placing false or misleading information on a label, they are not required to obtain agency approval of the voluntary quality-based date labels they use or specify how they arrived at the date they’ve applied. According to Kevin Smith, Senior Advisor for Food Safety in the FDA’s Center for Food Safety and Applied Nutrition, the “Best if Used By” labels you see on packaged foods relate to the quality of the product, but that predicting when a food will no longer be of adequate quality for consumption is not an exact science. Smith advises consumers to routinely examine foods in their kitchen cabinets or pantry that are past their “Best if Used By” date to determine if the quality is sufficient for use. If the products have changed noticeably in color, consistency or texture, consumers may want to avoid eating them.

Additionally, there are resources available online for consumers with questions about how long to keep perishable foods, including meat, seafood and dairy products: The FoodKeeper App, designed to promote understanding of food and beverage storage to maximize freshness and quality. The Refrigerator and Freezer Storage Chart on page 4 of the FDA’s Food Facts brochure, providing more information about which products to refrigerate or freeze, and for how long.

Waste Not: Advice on How to Reduce Food Waste The FDA is working with federal partners and other stakeholders to help consumers better understand the variety of actions they can take to reduce food waste. The FDA’s Food Waste and Loss page links to resources from the FDA, EPA and USDA. Other ways to reduce waste include: •

Refrigerate peeled or cut vegetables for freshness, quality and safety.

•

Use the freezer as your friend. It’s a great way to store many foods to retain their quality until you are ready to eat them.

•

Avoid bulk and impulse purchases, especially of produce and dairy products that have a limited shelf life.

•

When eating out, if you’re not terribly hungry, request smaller portions. Bring your leftovers home, and refrigerate or freeze them within two hours.

For more tips, visit the FDA’s Tips to Avoid Food Waste page. “Reducing food waste is a shared responsibility, and consumers have an especially important role to play,” says Yiannas. “The FDA is committed to providing the information they need to make safe and sound decisions for their family. Food is too important to waste.”

Source: www.fda.gov/ consumers/

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June 2019 | Food And Beverage Matrix

HASSLE FREE BAKING WITH SKM BEST EGGS Quality Management

e Integrate Eggs, Health and Food Industry just as we integrate Manufacturing, Marketing and Exporting of egg and egg based products into one seamless solution.

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We take pride in claiming ourselves as the Largest Egg Processor in India - 2 Million eggs are processed ever day. We are an ISO 22000, BRC, KOSHER & HALAL certiﬁed company exporting egg products to Europe, Japan and many countries in Asia.

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Our ‘Egg’cellency At SKM, we don’t just produce Eggs. We build health solutions that can help people across the world enhance their intake of building blocks and turn healthy. Our innovative egg products not only makes cooking easy, but also makes it convenient and completely hassle free. I am delighted to be heading an organization that works as a change agent in its own ways by transforming the health profile of its customers by providing a wide range of egg based products. We have been making sufficient in-roads in the global Healthcare landscape and carved a niche for ourselves as a competent, dynamic and future-ready group. Our envious product portfolio comprise of egg products in consumable forms like Egg Powders, Egg Liquids, Frozen Liquids, Egg White Cubes etc., We don't rest on our laurels. We are fully geared to take on the global opportunities and surge ahead with a renewed commitment and momentum.

Liquid Eggs are the Future Our convenient to use, pasteurized egg liquids are functional at par with shell eggs. Our Bag-in box packs and Gable Top packaging gives it an

extended shelf life. SKM Best Egg and Egg Products are manufactured from Veg feed hens at disease free farm, are antibiotic residue and pesticide free. (i) Egg Liquid Sugared whole egg liquid is best suited for bakery applications where the texture and cake height are important. (ii) Egg Yolk Liquid We offer wide range of egg yolk liquids. Salted yolk, heat stable egg yolk are best suitable for mayonnaise and sauce preparation. (iii) Egg White Liquid Egg albumen liquid is widely used in applications where foaming properties are important.We supply customized egg liquids with ingredients as per requirement.

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Industry Panorama The growing bakery industry in India is the 3rd biggest in the World, growing at a steady pace at a CAGR of 3.6 % from 2015-2020. This demand has given rise to the egg processing industry which ensures timely delivery, consistency and safety in contrast to the labor heavy, time-consuming old school process previously followed. The risk of contamination and extended shelf-life has increased the usage of liquid eggs in the industry with the rise in demand of bakery, confectionery, dairy products, readyto-eat, soups & sauces and other products. Safety from the outbreak of epidemics from birds and the importance of conscious ingredients in bakery products has given opportunity for industry pioneers like us to grow and provide the quality and the consistency which the industry is devoid of. Your choice to use SKM products helps us to lead the way in our industry to flourish into a new paradigm keeping the health of the end users in the heart of the process.n

Food And Beverage Matrix | June 2019

ITC FOODS’ SALTY SNACK BRAND BINGO! SIGNS SINGH AS BRAND AMBASSADOR

TC Foods’ salted snack brand, Bingo!, has now signed Bollywood superstar Ranveer Singh as the brand ambassador for its portfolio. He will now be the face of the brand on all its advertising across multiple media touch points. Commenting on the association, Hemant Malik, divisional chief executive, foods division, ITC, said, “Singh’s personality exemplifies quirkiness and originality like no other, which is in absolute sync with the brand’s ethos.” “He has elevated the excitement quotient in our new communications for Bingo! Mad Angles and Bingo! Tedhe Medhe with an energy only he can bring. With this association, ITC aims to break further barriers and scale new heights in the snacking space,” he added. Excited about the brand association, Ranveer Singh said, “It is an absolute pleasure to associate with a world-class brand like Bingo!. I have always enjoyed the innovative flavours and witty communication that Bingo! serves to its consumers.” “Through this association, I hope we delight the consumers even more and take the success story of Bingo! to further heights and glory,” he added. ITC’s branded packaged foods business is one of the fastestgrowing foods businesses in India, driven by the market standing and consumer franchise of its popular brands - Aashirvaad, Sunfeast, Bingo!, Yippee!, Kitchens of India, B Natural, Fabelle, Sunbean, ITC Master Chef, Farmland, Mint-o, Candyman and GumOn. The foods business is today represented in multiple categories in the market - staples, spices, ready-to-eat, snack foods, bakery and confectionery and the newly-introduced juices and beverages. “The food brands delight millions of households with a wide range of differentiated, value-added products developed by leveraging ITC’s in-house R&D (research and development) capabilities, deep consumer understanding, knowledge of preferred Indian tastes, agri-sourcing and

packaging strengths, and a robust distribution network,” stated the company. ITC’s uncompromising commitment to its consumers ensures adherence to high levels of quality, safety and hygiene standards in manufacturing processes and in the supply chain. All ITC-owned manufacturing units are Hazard Analysis and Critical Control Point- (HACCP) certified. The quality performance of all manufacturing units is monitored continuously

online. Going beyond process control, ITC ensures that quality standards are scrupulously adhered to while choosing ingredients that go into the preparation of its food products. The business continues to invest in every aspect of manufacturing, distribution and marketing to ensure that it can leverage emerging opportunities and fulfill its aspiration of being the most trusted provider of branded packaged foods in the country. ITC’s Foods business also

exports its products to the key geographies of North America, Africa, the Middle-East and Australia.n

June 2019 | Food And Beverage Matrix

TRAINING DEVELOPMENT AND DELIVERY involved. Effective training also helps inexperienced workers, who tend to have higher injury and illness rates than experienced workers. Problems that can be addressed effectively by training include those that arise from lack of knowledge of a work process, unfamiliarity with equipment or incorrect execution of a task. Training isn't as likely to help if workers lack Manan Bajaj, Director

•

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.

his article is written considering Training needs requirements at all levels within an organization. Just Keep in mind that the effective solution to any problem is to address its cause as it is rightly said, “A well-defined problem is a half solved problem”. A. TRAINING DEVELOPMENT Moving forward, the first step in the training process is a basic one; ask questions to determine if a problem can be solved by training. Whenever employees are not performing their jobs adequately, we might assume training will bring them up to standard. Is it true or false. Let's say your supervisor comes to you and says his or her employees are not using adequate procedures. The first assumption might be that they need training. Don't roll over and agree with that assumption. It's quite possible that training (for those employees anyway) may not be the solution to the problem. It is possible that the supervisor and/ or others in the organization may need to accomplish one or more of the following non-training strategies to help make sure employees use right procedures and practices: •

Correcting existing problems using infrastructural upgradations and engineering controls

•

Provide adequate resources to work in appropriate manner.

•

Adequately enforce defined rules

Who knows, maybe the supervisor and others need the training! Let's not always assume employee safety training is the solution for employee behaviour. What training can and can’t do for workers Worker training is essential to every program in organization. The time and money it takes to train workers is an investment that pays off in fewer customer complaints, internal rejections and/or workplace accidents depending on subject

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

•

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

•

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

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

New legislation, Changes to legislation, Competitor activity, Change is standard requirements and enhances customer expectations etc Determining what training is needed If the problem is one that can be solved, in whole or in part, by training then the next step is to determine what training is needed. For this, it is necessary to identify what the employee is expected to do and in what ways, if any, the employee’s performance is deficient. When designing a new training program, or preparing to instruct an employee in an unfamiliar procedure or system, a job analysis. The content of the specific section of standards applicable to a business can also provide direction in developing training content. If learning needs can be met by revising an existing training program rather than developing a new one, or if employees already have some knowledge of the process or system to be used, appropriate training content can be developed through such means as: •

Requesting employees to provide, in writing and in their own words, descriptions of their jobs. These should include the tasks performed and the tools, materials and equipment used.

•

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

•

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

How training needs arise There are a number of things that might "trigger" the need for training. The three categories of triggers are potential triggers, internal indicators and external influences. If any of these are likely to occur in the future, one or more employees may need training. •

•

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

Employees can provide valuable information on the training they need. Week areas can be identified through the employees’ responses to such questions as whether anything about their jobs involves concern. What about supervisor and manager safety training? Some organizations consider the quality, safety, health and environmental function as primarily a particular department or staff responsibility. They fail to understand this as a part of overall operations (production or service), and even worse, they believe education and training need not be given to line managers: A big mistake. Consequently, some employers neglect to adequately educate managers about general concepts and how to apply them in the workplace. Managers who understand both the way and the extent to which effective system impacts on the overall effectiveness of the business itself

are far more likely to ensure that the necessary management programs are designed and perform well. First-line supervisors have an especially critical role in implementation because of their immediate responsibility for workers and for the work being performed. Effective training of supervisors will address their management responsibilities as well as information on hazards, hazard prevention, and response to different situations. Narrow the focus with goals and objectives Once the kind of training that is needed has been determined, it is equally important to determine what kind of training is not needed. Employees should be made aware of all the steps involved in a task or procedure, but the training should focus only with those steps on which improved performance is needed. This avoids unnecessary training and tailors the training to meet the needs of the employees. Determining what the learner needs to know and do should be developed before the training session. Writing goals and objectives will help make sure your training is appropriate and useful to the learner. Effective goals and objectives help ensure training stays on track so that learners gain the specific knowledge and skills required. We should define goals and objectives. Goals and Objectives: What's the difference? One of the most important, yet for some, the most difficult activities in the training process is writing clear-cut, competency-based learning objectives that describe what the learner will be able to do at the end of the training session. Some trainers believe goals and objectives are basically the same thing; not so. Let's take a look. What is a goal? A goal is nothing more than a wish. We've all stated goals like, "I wish I could lose some weight," from time to time. Goals are broad in the sense that they state general intentions. They are not specific enough to be measured. Objectives, on the other hand, are narrow and are set for certain tasks in particular. Goals are appropriate for general instruction because this type of training does not require measurement of observable, measurable outcomes. Goals are normally unnecessary when developing specific technical safety training because they are too general in nature and therefore, insufficient. Technical safety training that teaches specific procedures requires Contined to page no 16

Food And Beverage Matrix | June 2019

PERFETTI VAN MELLE UNVEILS CHATPATA GUM CENTER FRUIT CHATPATA SPARKIEZ

erfetti Van Melle India (PVMI) has launched India’s first chatpata gum with the launch of the allnew Center Fruit Chatpata Sparkiez. This product launch is yet another endorsement for the company leading the innovations bandwagon in the confectionery category in the country. This innovative product, with a unique combination of gum, jelly filling and tangy taste, has been indigenously developed in India to offer consumers a unique experience with an Indian twist. The product is available in a pack of three pieces priced at Rs 5. The roll-out of Center Fruit Chatpata Sparkiez is being supported by an announcer communication which will form the pillar of the 360-degree campaign. The communication further builds on the brand’s existing positioning of mood transformation rolled out last year. Along with the television advertisement, the launch is being supported on digital platforms as well as cinema in select markets. The story in the Center Fruit Chatpata Sparkiez launch communication is centred on the Indian tradition of touching feet and taking blessings from elders (especially family/relatives). While it is a customary tradition in the country, it can often get boring for teens, if one must do it multiple times and something that everyone faces at some point of time in their teenage life. The protagonist consumes Center Fruit Sparkiez which transforms his mood and helps him come out of the boring situation in a fun and quirky manner. Speaking about the new product and TVC (television commercial), Rohit Kapoor, director, marketing, Perfetti Van Melle India, said, “We are thrilled to introduce Chatpata Sparkiez under the Center Fruit brand umbrella. Center Fruit, as a brand, has been a growth-driver for the company this year. We

hope to optimise and add to this momentum with this new product introduction. The TVC clearly positions this product as an enabler of mood upliftment while adding a tangy twist to one of the customary traditions followed in our country.”

excited to introduce this innovative a lot of fun. The twist we put on the feet chatpata gum within the segment. In touching ritual brings out the twist in the line with the company’s ambition to up-trade consumers, we have gum’s taste perfectly.”n launched Center Fruit Chatpata Sparkiez at the magic price point of Rs 5.”

Rajesh Ramakrishnan, managing director, Perfetti Van Melle India, said, “Innovation has been the driving force behind Perfetti Van Melle’s dominant position in the confectionery category. We are

Also commenting on the campaign, Anurag Agnihotri, executive creative director, Ogilvy and Mather, added, “Center Fruit Sparkiez is a great product to begin with, so working on it was also

June 2019 | Food And Beverage Matrix

BURGER & BEER FEST UNDERWAY AT RENAISSANCE BENGALURU RACE COURSE HOTEL vegetable patty, avocado, green leaf lettuce and tomatoes stacked in a charcoal bun.

he burger and beer festival is underway at Renaissance Bengaluru Race Course Hotel’s R Bar, and will conclude on May 31, 2019. On offer between 11am and 11pm, the prices are variable. Vegetarians can opt for The Isabella, which comprises Cheddar cheese, a

Non-vegetarians can take their pick from the Mamma Mia (comprising Mozzarella cheese, beef patty, mushroom, pizza sauce and sauteed onion crammed in a sesame bun) or the Down Town Greek burger, which is a lamb patty option.n

3. The objective identifies the performer(s). Example: written objectives to make sure "each student" employees are proficient. 4. The objective contains one or There are two basic types of more action verbs. Example: goals: A training goal is a general "will list" statement about what the trainer wants to do. It states how the 5. The objective specifies trainer will achieve the intended an acceptable standard of outcome of training. A learning performance. Example: "in goal, on the other hand, is a proper order, all steps of the general statement about what the hazard analysis procedure.” trainer wants each student to Here's a sequence to help you know and/or do. It summarizes remember to include all five what the learner, not the trainer, criteria in a learning objective: will know or be able to do. Time limit » Performer » What's an objective? Condition » Action » Standard Training requires evaluation of student knowledge and skills Once the objectives for the at the end of training while in training are precisely stated, the learning environment. An then learning activities can operational objective is similar, be identified and described. yet much more specific, than Remember, each standard uses a goal. Operational objectives the terms "demonstrate", the describe time limits, performers, intent is that employees must test conditions, behaviors, and be able to prove they can do something by actually doing it in performance standards. the learning environment. There are two basic types of objectives: A training objective This means you'll need to include is a specific statement describing a "hands-on" learning activity what the trainer is going to do to show employees’ how to do during or immediately after things. It also means you'll need to training. A learning objective is give them a chance to practice the a specific statement describing procedure or task they're learning. what the learners will know and/ Makes sense, doesn't it? or be able to do after training. It Training Presentation describes results, rather than the Strategies means of achieving those results. You now know basically what Ex- (1) At the end of the training subjects to employees, but which session, (2) without help, (3) each presentation strategy is going to student (4) will list (5) in proper work best for you? Let's take a order, all steps of the hazard look at several alternatives: analysis procedure. Formal classroom training: In 1. The objective states a time many cases, formal training inlimit. Example: "At the end house or from an external source of the training session" can get learners trained quickly 2. The objective specifies the when needed. Classroom training conditions of performance. is best if the class is composed Example: "without help" of students from different The condition identifies any departments or facilities. prerequisite information or On-the-job training (OJT): OJT experience necessary for the Considered the best overall training event. It specifies training strategy since most what tools, working aids, technical training requires that assistance, supervision, employees demonstrate (prove) and physical environment adequate knowledge and skill to is given to the learner to perform procedures and practices. perform. It describes the assistance or supervision (if Mini training sessions: This any) the learner will receive method is perhaps the best method to perform. to keep employees up on the latest Contined from page no 14

Contined to page no 24

Food And Beverage Matrix | June 2019

GLOBAL FOOD ADDITIVES MKT TO EXCEED $115 BN BY â&#x20AC;&#x2122;24, GROWING AT 10.5% Dhiraj Dubey Worldwide food additives market was valued at US$55 billion in 2018 and it would surpass a revenue collection of US$115 billion by 2024 with an annual growth rate of 10.5% over 2018 to 2024, according to a report by Global Market Insights, Inc.

The US food additives market demand may exceed US$23 billion by the end of 2024 owing to favourable government mandates regarding the approval of various substances. The introduction of Food Safety Modernization Act was passed by the US government to address concerns regarding food

application of food additive market is expected to surpass over US$35 billion by the end of 2024. They are used in bakery applications including biscuits and cakes, cookies, sandwiches, breads and chocolates, thereby stimulating

China food additives market demand may exceed US$10 billion by the end of 2024. Increase in demand for packaged food and beverages owing to busy and hectic schedules will further drive market growth. Food additives in the packaged products

US Food Acidulants Market Size, By Application, 2017 & 2024, (Kilo Ton)

Growing consumer awareness about health-consciousness along with supportive government schemes has led to widespread usage of food additives in market. Technology innovation in food industry pertaining to consumerâ&#x20AC;&#x2122;s demand for healthy and organic product options will positively affect market growth. Food additives have various applications in bakery and confectionery, beverages, dairy and frozen products, sauce and dressings amongst others. Global frozen desserts market size accounted over US$10 billion in 2017 and is predicted to register substantial gain in future period owing to rising trend of outside dining and inclination of young population towards tasty flavours. Food additives are used to improve the safety and quality along with lengthening the shelf life, keeping it fresh and suitable to consume for longer periods. They help in preventing the growth of fungi, bacteria, and yeasts due to the presence of water in excess quantities leading to product spoilage. Growing preferences of consumers toward processed products and beverages owing to the changing lifestyle patterns accompanied by high economic growth will drive the market growth for food additives in the coming years.

Food Additives Market

additives including pathogens. High penetration of obesity and metabolic syndromes has led to increasing consumption of functional ingredients and dietary supplements in the region. Artificial flavours and enhancers are likely to register significant gains over 5% by the end of forecast timeframe. Artificial flavours are additives designed to mimic the taste of natural ingredients. They are a cheap way for manufacturers to make something taste like strawberry, for example, without actually using any real strawberries. They are used in various applications including beverages, confectionery products, thereby propelling the product demand. Bakery

and

confectionery

the market size. They are used in bakery and confectionery products as a powerful thickening agent, and also used as a stabiliser to prevent ingredients from separating, which will propel the product demand in bakery and confectionery application. Stevia market demand may exceed US$610 million by the end of 2024. It develops most of its sweetness from glycosides called stevioside and rebaudioside. Stevia can lower human high blood pressure by 6% to 14%. These compounds are 250-300 times sweeter than sucrose and they have the ability to withstand heat and have a long shelf life, thereby stimulating industry demand.

FnbNews

help in enhancing the shelf life along with maintaining freshness. High growth in urbanisation along with growing middle-class population will also enhance the demand for packaged products and beverages in the country. Food additives market from dairy application is expected to gain over 4.5% over forecast period. These products are used in the application of dairy and frozen desserts which includes cheese and milk. Sorbitan esters are used as a blending agent in dairy products. Shelf-life stabilisers are widely used in ice creams to avoid the formation of ice crystals. It provides important nutrients to the human body for good health. BASF, ADM, Ajinomoto, DuPont and Cargill are the prominent industry participants in food additives market. Strong R&D spending by manufacturers in order to comply with various environmental regulations may improve and expand product portfolio thereby stimulating industry growth.n

(The writer works as a Marketing Executive with Food and Beverage Matrix) ( source on the basis of personal market study)

Food And Beverage Matrix | June 2019

GIVAUDAN INKS AGREEMENT TO ACQUIRE VIETNAMESE FLAVOUR COMPANY GOLDEN FROG

s part of its 2020 strategy to strengthen its naturals capabilities and its presence in the high-growth markets of Asia Pacific, Givaudan announced that it has reached an agreement to acquire Golden Frog, a Vietnamese flavour company. Golden Frog manufactures natural flavours, extracts and essential oils for the food and beverage industry. It offers a wide range of natural ingredients, including herbs, spices, fruit and vegetable extracts and essential oils, from the great biodiversity of Vietnam. With headquarters and manufacturing facilities in the Ho Chi Minh City area, Golden Frog employs 156 people and caters to the needs of the ASEAN (Association of South-East Asian Nations) markets. Louie D’Amico, president, flavour division, Givaudan, said, “Strengthening and expanding our offering in naturals continues to be a key priority for Givaudan. The addition of Golden Frog’s product portfolio, talent and know-how will

further enable Givaudan to provide global, regional and local customers with complete and competitive natural solutions.” Monila Kothari, regional commercial head, APAC, said, “With a growing population of over 97 million people, Vietnam is a market with tremendous growth potential for Givaudan in the Asia Pacific region.” “The combination of Golden Frog’s naturals portfolio with our long heritage in naturals and sustainable sourcing will expand our leadership position in the country, and bring numerous benefits to our customers, employees and communities, locally and across the ASEAN region,” she added. While terms of the deal have not been disclosed, Golden Frog’s business would have represented approximately CHF 10 million of incremental sales to Givaudan’s results in 2018 on a proforma basis. Givaudan plans to fund the transaction from existing resources and is expected to close in the second half of 2019.n

INGREDION INCORPORATED UNVEILS NOVATION LUMINA FUNCTIONAL NATIVE STARCHES

ngredion Incorporated, a leading global provider of ingredient solutions to diversified industries, has launched a new addition to its range of clean label texturisers - Novation Lumina functional native starches. They are specifically designed for light-coloured applications with subtle flavours. The texturisers’ neutral colour and flavour profile give manufacturers the ability to maintain the most appealing qualities of their products — even in the most delicate food applications. Texturisers with the performance of modified starches Novation Lumina functional native starches deliver viscosity and gel strength comparable to modified starches. They provide excellent freeze/thaw and shelf-life stability, and have high process tolerance, making them ideal for products that undergo harsh processing conditions. Of the countries that have provisions in place to regulate the term natural, Novation Lumina functional native starches meet the criteria of a natural food ingredient in the UK, France and Ireland, as well as associated EU legislation and the global ISO Technical Specification (ISO/TS 19657). Functional native starches with label appeal More consumers are shopping for clean and simple labels globally than ever before. According to an Ingredion proprietary study, natural, all-natural and no artificial ingredients claims are the most influential factor in consumer purchasing decisions. Ingredion research also reveals that flours and starches rank in the top 10 of the most consumer-accepted

ingredients. Labelled simply as corn starch, Novation Lumina functional native starches are also gluten-free, non-GMO (genetically modified organism) and do not require allergen labelling. Manufacturers should carefully consult regulations specific to all target markets. Created for delicate food applications that demand mild flavours and colours Novation Lumina functional native starches provide neutral flavour and colour, enabling formulators to develop creamy, smooth textures without impacting light colours or delicate flavours of finished products. The starches are ideal for a wide range of food applications, including yoghurts, dairy desserts and custards, dairy drinks such as drinkable yoghurts and flavoured milks, white sauces including cooking creams and ready meals, dressings, soups (readyto-eat), and fruit preps. Novation Lumina functional native starches are produced using Ingredion’s proprietary, innovative technology. The launch represents the first of many product introductions to be based on this proprietary platform. Ingredion’s broad range of solutions enables manufacturers to find the right starches to meet consumer demand across a wide variety of applications. The experts at Ingredion’s Idea Labs innovation centres use science-based problem solving to create starch solutions that support consumerpreferred claims and labels. Whether the goal is achieving a creamy texture, reformulating for a clean and simple label or simply improving the sensory appeal of delicate food applications, Ingredion’s array of Novation functional native starches has a solution to fit every product need.n

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Food And Beverage Matrix | June 2019

‘HIGH OLEIC’ GROUNDNUT READY TO GO COMMERCIAL FOR THE FIRST TIME IN INDIA

ood processors and consumers in India will now have access to healthier groundnutbased food products and oil with longer shelf-life, as after eight years of collaborative work, two high oleic groundnut lines have been identified by India’s coordinated release programme to go commercial. This means Oleic acid is a monounsaturated fatty acid with health benefits including reduced risk of developing cardiovascular diseases. It is preferred to normal groundnut oil and products such as confectioneries, flour, cake and butter etc., as studies show that high oleic groundnut oil and products are less prone to oxidation, hence giving extended shelf-life.

Thetwo varieties, Girnar 4 (ICGV

15083) and Girnar 5 (ICGV 15090) have about 80 percent oleic acid content and was recommendation by the Committee based on multi-location testing conducted under the All-India Co-ordinated Research Project on Groundnut (AICRP-G) during 2017 and 2018. The AICRP-G is a Government of India-led, multi-institutional research collaboration of multidisciplinary teams across the ICARDGR, state agricultural universities and ICRISAT (International Crops Research Institute for the SemiArid Tropics).” The two high oleic groundnut lines identified for release have kernel oleic acid content of about 80 percent – of total fat content – as against 40-50 percent in the normal groundnut kernels. It reduces low-density lipoprotein (LDL)

oleic’ groundnut lines in Spanish and Virginia Bunch background. The fast-track development, testing and advancement were possible through use of low-cost controlled conditions for reducing generation interval, early generation and multi-location testing. cholesterol – considered ‘bad’ cholesterol – and maintains highdensity lipoproteins (HDL) levels or ‘good’ cholesterol, making them far healthier.

Food processing industries in the USA and Australia have successfully tapped the potential of high oleic groundnuts and actors across the value chains benefited. Argentina exploited high oleic groundnut through high-value exports. With food processors keen to source high oleic groundnuts from India for shelf-life benefits, this release can benefit many segments including farmers. Multi-season and site testing since 2014 have shown that the agronomic performance of the high oleic lines is significantly superior to the local popular varieties. ICGV 15090 and 15083 recorded 46 percent and 42 percent higher pod yield, respectively than the national check, TG 37 A. The commercialisation of high oleic groundnut varieties is an example

of market-oriented crop breeding that results in benefits to all value chain actors including smallholder farmers. He reiterated that the way forward is a closed loop value chain for high oleic groundnuts to ensure high genetic purity of seed supplied to farmers for high quality to meet the standards of processors. The breeding work was supported by ICRISAT’s Genetic Gains research programme and partners. Genomic tools that enabled early generation selection, wherein molecular markers developed at University of Georgia, USA for two FAD (Fatty Acid Desaturase) mutant alleles were used in Marker Assisted Breeding to develop high oleic groundnut lines. The linked allele-specific and cleaved amplified polymorphic sequences (CAPS) markers for both the mutant alleles were used in the breeding. Robust, non-destructive, and costeffective evaluation using Near Infrared Reflectance Spectroscopy enabled the identification of ‘high

The partners in this effort in India include: Indian Council of Agriculture Research – Directorate of Groundnut Research (ICARDGR), Junagadh; Main Oilseeds Research Station, Junagadh Agricultural University, Junagadh; Tamil Nadu Agricultural University, Coimbatore; and Regional Agricultural Research Station, Acharya NG Ranga Agricultural University (ANGRAU), Tirupati; Regional Agricultural Research Station, Professor Jayashankar Telangana State Agricultural University (PJTSAU), Palem. The National Mission of Oilseeds and Oil Palm (NMOOP), Department of Agriculture, Cooperation and Farmers’ Welfare (DoAC&FW) of Government of India, envisages increasing production and productivity of oilseed crops mainly on marginal lands confined to rainfed farming, with financial support for adaptive and strategic research in the different areas that includes crop improvement.n

June 2019 | Food And Beverage Matrix

GOVERNMENT RECEIVES JUST TWO OFFERS FROM AMUL AND NANDINI FOR DMS

FCI GETS A MAKE-OVER IN REGARD TO ITS ACTIVITIES

he government is planning to give a facelift and restructure Food Corporation of India with the top priority declared food minister Ram Vilas Paswan. “The government is likely to implement few of the Shanta Kumar recommendations for the face lifting of FCI. It will revamp FCI and make it trimmer, transparent and effective,” said food ministry official.

mul and Nandini are the only two dairy cooperative who have sent bid to operate state-owned Delhi Milk Scheme (DMS) on long-term lease. And unfortunately both have bids are lower than the reserve price and the government is now exploring other options to revive the loss-making firm. In 2015, the Union Cabinet had given the goahead for corporatisation of DMS. The bids were invited for leasing out the DMS, which has milk production and packaging capacity of 5 lakh litres per day, besides a network of 1,298 outlets in the NCR. Amul brand is marketed by the Gujarat Cooperative Milk Marketing Federation (GCMMF), while Nandini is marketed by the Karnataka Cooperative Milk Producer’s Federation (KMF).DMS was to be

offloaded to one of the cooperatives. Unfortunately, the bids did not fructify. Emphasising on the need to revive the DMS, the official said, “other options need to be worked out and the cabinet has to take a decision on this matter.” DMS was established in 1959, with the primary objective of supplying wholesome milk to Delhi citizens at reasonable prices as well as for providing remunerative prices to milk producers. It has 800 employees. DMS has been procuring raw/fresh milk from Punjab, Haryana, Uttar Pradesh, Rajasthan and Bihar. Besides processing and supplying milk, DMS is also manufacturing and marketing yogurt, ghee, butter, paneer, butter milk and flavoured milk n

In 2014, the government had established a top level commission presided by Shanta Kumar, who had set numerous recommendations for the smooth functioning of the entire food grain management system. These recommendations were made more efficient by repositioning the role of FCI in MSP operations, procurement, storage and distribution of grains under Targeted Public Distribution System (TPDS). It was decided by the committee that FCI should hand over all procurement operations of wheat, paddy and rice to states government that have gained satisfactory experience in this regard and have created rational setup for procurement. These states include Andhra Pradesh, Odisha, Chhattisgarh, Haryana, Punjab and Madhya Pradesh. “FCI should accept only the surplus (after deducting the needs of the states under NFSA) from these state governments (not millers) to be moved to deficit states. FCI should move on to help those states where farmers suffer from distress sales at prices much below MSP, and which are dominated by small holdings, like Eastern Uttar Pradesh, Bihar, West Bengal, Assam etc,” said the official. The committee had said that with expectation of second green revolution in the eastern part of the country, FCI should focus more on states like Assam, Bihar, West Bengal and UP.

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June 2019 | Food And Beverage Matrix

with the training environment, including lighting, temperature, and layout of the classroom. You can do this during your practice session and also by arriving early on the day of training to check that everything is in order. Drink fluids to soothe your vocal cords and prevent a dry and sore throat from extensive talking during the session. You may also want to learn relaxation techniques and develop a standard ritual before training sessions to relax and prepare yourself.

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changes to standards and changes in company policy, procedures, and rules. Computer based training (CBT): This is growing in popularity because employees can fit short training sessions on the computer into their busy schedules at work or at home. Three important training requirements No matter the training strategy used, it's important to make sure employees get practice before they are actually asked to work in the environment. Three of the most important are: Demonstration, Retraining and Certification. It's not only your responsibility to help protect products, employees, it's also your obligation to help protect the employer. One of the best ways to do that is to ensure strong training documentation. It's not just a good idea for the employer to keep complete and accurate records of all training, it's required by all standards, customers and authorities as well in some specific cases. Records can provide evidence of the employer’s good faith effort to comply with standards. Strong documentation can also help the employer defend against claims of negligence or any complaint. Documentation can also supply an answer to one of the first questions a concerned person-authority, customer representative or an auditor will ask: “Was the involved employee or team adequately trained to do the job?”. B. TRAINING DELIVERY Post development of Training content the further step would be delivery of Training 1. Get Ready Let us review-“when, where, what, how and why” Firm up the “when”, Decide on what kind of training is best for the subject and Determine who will be participating in the training Boardroom Arrangement Classroom Setup Small Group Arrangement Horseshoe Arrangement

3. Go! OK, now you’ve completed preparing for the training session, greeted participants as they arrived, and it’s time to start training. What’s next? Let’s first look at the general sequence of activities in most training activities. requires lot of space per participant.

Problem: Stress-induced anxiety

•

Thanks them for coming!

Small group arrangement is great for small classes, This arrangement encourages interaction. The trainer will be able to connect with participants very easily.

Every trainer has to conduct training the first time. We call this “paying your dues”. You can’t get around it so you may as well not delay it.

•

Introduction: “Getting around,” and emergency procedures.

•

Preview: Tell them what you’re going to tell them

You’ll normally experience some degree of anxiety about unanswered questions as you prepare for the session, when a room full of people will focus their attention on you. Thoughts about having too much or too little time, how you look, or how your audience will “like” you, may cause symptoms of stress. Symptoms of stress includeNervous stomach, sweating, tremors in the hands and legs, faster breathing and increased heart rate.

•

Benefits: Tell them why it’s important

•

Main ideas: Tell them

•

Activity: Have them do something

•

Benefits: Tell them why it’s important

•

Review: Tell them what you told them

•

Test: Have participants take a written test or demonstrate skills

•

Evaluate: It’s not over till the paperwork is done. Ask them to complete a participant evaluation.

•

Thank them for coming!

A group horseshoe arrangement facilitates breakout sessions for group interaction when there is only one room for plenary and small group discussion sessions. Seat may be placed all around the table or only around the half facing the half facing the stage to make switching between presentation and group discussion easier. 2. Get Set Just before training begins and while participants are arriving can be a challenging time. You may start feeling nervous, and that’s natural. It’s important to have this time planned out. Research has shown that the number one thing people do not want to do is present training. Most people are uncomfortable, to some degree, with public-speaking even when they are experience presenters. It’s called “stage fright.”. Below is a two-step process for overcoming stage fright •

Positioning of participants tables: Board room arrangement is used often, but not well suited for training because many participants are located far from the trainer and all participants must turn to watch the instructor. You may be “stuck” with this setup , so try to make best of it by limiting the number of participants and, if possible, separating the tables in sections. Classroom setup allows 10-150 participants to take note notes and works best for lecture, presentation or demonstration. This arrangement

•

Prepare the mind by putting everything in perspective with a little self-talk. Tell yourself participants are here to learn from you, they want you to be good trainer, because they’ll learn more that way. Focus on them and making sure they understand the material. Don’t worry about your performance, you’re just the messenger. Deliver the message. Accept the fact that you will be nervous and, in fact put the nervous energy in to and energetic delivery. Prepare the body, Get familiar

How to reduce anxiety associated with training? Right from the start, give up the belief that you have to be perfect or that you must know everything about the topic. It’s just not true. Even experienced trainers occasionally make mistakes and really “screw up,” but they know how to roll with it. They don't condemn themselves when they make those mistakes. The big secret is to accept the fact that mistakes are going to happen. As you take the courses, you will undoubtedly see a mistake here and there. Let me know about it. I love it when a participant points an error. Why? It gives me the opportunity to correct the error and that improves the quality of the training. Naturally, I’m thankful for it. I thank participants all the time! Accept the fact that you are going to make mistakes and develop the ability to recover from your mistakes quickly, with grace. I personally think that to be perfectly human, is to be perfectly imperfect.

4. Ask it The two basic types of questions a trainer uses during a presentation are openended questions and closed questions. Open-ended questions require an extended response. Below are some points to remember about open-ended questions. •

Results in a discussion of ideas, opinions and feelings

•

Most often begin with a “what, how, when and why”

•

Requests may begin with a “discuss, “”identify,” ”describe,” or “analyse”

•

This open-ended question works“what are your questions for me?”

•

Closed questions require only a one word “yes” or “no” or short answer. Below are some points to remember about closed questions.

•

This type of questioning closes off Contined to page no 26

June 2019 | Food And Beverage Matrix

Contined from page no 24

discussion. •

Usually begins with “is, are do, does, can or will”

•

This closed ended question doesn’t work- “Are there any questions?” You will usually get dead silence. Handle it.

Asking participants open-ended questions will result in the most information and result in a more interesting presentation. You can always “piggy-back” off the participants response with more questions. Relying on closed questions will result only in a series of short responses like “yes, no maybe and occasionally I don't know.” You can see that these responses won’t give you a lot of information. I have found

that the training with usually be more boring to the participants as well. 5. Handle it They may be rare, but problem situation, in which learning is inhibited due to the behaviour of one or more of the participants, may occur. Problem situations have something to do with the level of participation of individual participant (i.e. when participant participate too much or too little). Too much participation- Participants may not be able to fully participate in group or class activities when an individual participant is too vocal. Overly vocal participant may be because of enthusiastic interest or it may be result of an inner need for recognition. Too little participation- When one

Listening to questions Problem: Listening make participants feel more appreciated and respected. Active listening also fosters the good listening skills in the participants by serving as a model for positive and effective communication. One way to understand active listening is related to the Golden Rule. Listening to others as you would want them to listen to you. With that in mind, here’s what works for good listeners. 10 Tips to Effective Listening Skills 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Face the Speaker Maintain eye contact Minimize external distractions Respond appropriately to show that you understand Focus solely on what the speaker is saying Minimize internal distractions Keep an open mind Move toward the participant Don't get defensive Engage yourself

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Advisory Board

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

participant is too vocal, other may not feel confident, adequate or otherwise comfortable participating so they remain silent. A non-participative participant’s valuable inputs may be lost from the group. Silent participants may feel stressed and not be motivated to participate and as trainer you will not be able to accurately assess the degree of learning that’s taking place when participants are silent. •

Problem situations may occur when participant behaviour is perceived by the trainer as inappropriate. A participant may express hostility towards the trainer, the company or another participant. Don't assume that such behaviour on the part of participants is a reflection of their hostility towards you or your

Answering Questions: Answering questions in an appropriate and thoughtful manner is critical to a successful training session. Make sure you answer all questions presented. The worst thing you could do as a trainer is to ignore the question or minimize the question’s importance. To do so sends very negative message to your participants. 1. Repeat the question. 2. Answer clearly 3. Commend the participant 4. Be sincere 5. Be honest- You may not know the answer, Remember, you don’t need to be fountain of all knowledge! 6. Get back to the student 7. Get feedback

training. •

When the participant appears to be overactive or inhibited in some way, there are three important strategies to consider:

•

Carefully try to eliminate or reduce the problem behaviour

•

Maintain the self-esteem of the participant causing the disruption

•

Avoid further disruptions

6. Finish with the bang! Now that when you’ve finished the training, it’s time to wrap things up. Wrap up time would be proportional to the length of session, it may take 15 minutes to an hour. Let’s take a look at the steps to finish the training. Finishing Steps: What- Review what’s been achieved during the training. So what- Ask them to share what’s been most important to them. What now- How to apply or implement learning What’s next Loose ends- Finish up with any issues that may have been “parked” during the training. Evaluate Celebrate- Thanks every one Say good-bye Reflect- Take time to write down changes, improvements, thoughts.n Keep reading, Bye

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