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Dear Readers,
Hello and Thanks to one and all for support. We are feeling full of enthusiasm and putting all possible efforts to bring in the best content for you. You further feedbacks, motivations will keep this enthusiasm alive. India is emerging as one of the hottest destinations not only for Food Processing and Packaging Machinery & Equipment imports from European and South East Asian Countries but also for Agro-Food products from international suppliers. Cabinet committee on Economic affairs already approved re-structuring of schemes of MoFPI under new Central sector scheme called SAMPADA (Scheme for AgroMarine Processing and Development of Agro-Processing Clusters) for the time period 2016-20 SAMPADA is an umbrella scheme incorporating ongoing scheme of the MoFPI such as Mega Food Parks, Integrated Cold Chain and Value Addition
March 2018 |Food And Beverage Matrix
Infrastructure, Food Safety and Quality Assurance Infrastructure etc. It also incorporated the scheme like Infrastructure for Agro-processing Clusters, Creation of Backward and forward linkages as well as creation/expansion of Food Processing and Preservation capacities. SAMPADA with an allocation of Rs. 6,000 crore is progressing to benefit farmers and generate direct and indirect employment opportunities in the country by year 2019-20. The objective of SAMPADA is to supplement agriculture, modernize processing of agri products and decrease their wastage. AAHAR is a premier International food and hospitality fair and is one of the most successful shows in India and South Asia. AAHAR definitely provides platform for food and hospitality industry to showcase their products/services where many prospect buyers not only from India but from all over the world visits.
Editor’s Note
It is good to see Apex bodies putting up nationwide efforts to to bring-in the change, we firmly believe that we should be part of such a change to make it happen. Looking at the interest of industry, we have included an article on Training- Development and Delivery, we hope it would be of help to you.
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
MARKETING DIRECTOR
P
OF MB SUGARS SAMAYAK LODHA
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Food And Beverage Matrix |March 2018
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March 2018 |Food And Beverage Matrix
Food And Beverage Matrix |March 2018
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YELLOW LABEL FOR ICE CREAMS AT SCHOOL CANTEENS: FSSAI from complex carbohydrates), about 10-15 per cent from proteins and 20-30 per cent from both visible and invisible fat. “In addition, it should provide such non-nutrients as dietary fibre and antioxidants, which bestow positive health benefits,” reads the draft.
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ood Safety and Standard Authority of India (FSSAI) has kept the ice cream and frozen desserts in category of yellow labeled food to be sold in school canteens. FSSAI has sought ‘suggestions from stakeholders’ on proposed rules that will require school administrations to ensure their canteens operate through licenses and adhere to a colour-coded scheme and curb sales of high fat, sugar and salt food. Named Food Safety and Standards (Safe and Wholesome Food for School Children) Regulations, 2018, the proposal seeks to prescribe standards for food items sold or supplied in school mess, kitchens and eateries run
The draft regulation also says that the school authority selling or catering school meals must obtain a license or be registered as a food business operator (FBO) from the concerned licensing authority under the provisions of the Food Safety and Standards Act, 2006. by food business operators or even vending machines. While green will mostly comprise of fresh food, yellow will imply packaged food and red colour will mean food items high in salt, sugar and fat. The draft rules suggest that food and beverages categorized as green or yellow should be largely be on school menus and items labelled as red, with high fat, salt and sugar (HFSS) content will be discouraged from being sold or provided inside school campuses. The proposals also say that a balanced diet for school-goers is one that “should provide about 50-60 per cent of the total calories from carbohydrates (preferably
“At the heart of these regulations is a central idea to make it clear what is healthy for children and what is not,” said FSSAI Chief Executive Officer Pawan Aggarwal. “We have based the proposed norms
on science and highest standards of nutritional requirements for kids as laid down by the National Institute of Nutrition, Hyderabad,” another FSSAI official said. The proposed regulations have come in the wake of a Delhi High Court directive given to the FSSAI few years back. The proposed norms also suggest that no person offers, or exposes for sale, HFSS foods to school children in school canteens, mess premises or hostel kitchens. State food authorities will also be required ensure that no person offers, or expose for sale, HFSS foods to school children within 50m of school premises. Food businesses manufacturing HFSS food products will also be barred from advertising such foods to children in school premises.n
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March 2018 |Food And Beverage Matrix
ALMONDS CONTINUE TO INSPIRE NEW PRODUCTS WORLDWIDE
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Almonds maintain their coveted position as the top nut in global new product introductions
ccording to new data from Innova Market Insights, California almonds were the number one nut used in new products worldwide in 2016, the tenth year that almonds have held the lead position for nuts used in new product introductions. According to the Innova Global New Products Report, almonds were featured in 38 percent of new food introductions featuring nuts in 2016, a five percent increase from the previous year.1 Key categories for worldwide almond product launches include confectionery (23 percent), bakery (20 percent) and snacks (18 percent), as well as bars (12 percent) and cereal (nine percent), which together account for 82 percent of almond product introductions.1 In more than 15 forms including almond milk, butter and flour, almonds are one of the most versatile nuts and the nut that is most top-of-mind for global consumers.2 In the European market, Almonds’ momentum continues in this as its margin over hazelnuts increased in 2016, to maintain the #1 position. Europe continues to be the leading region for almond introductions, gaining +4 points from 2015-2016 for a share of 47%. This is larger than its share in global food introductions (45%). In addition to the top five categories for almond product introductions, the dairy and dessert categories also saw exciting growth. The dairy category, which includes almond milk, saw a 26 percent increase in almond introductions, and the desserts and ice cream category had an increase of 33 percent more almond products in 2016.1
“Manufacturers have long been tasked with tackling innovation in new food products, as consumer demand continues to grow for products that are not only delicious, but are also nutritious and offer onthe- go convenience,” said Emily Fleischmann, Senior Director, Global Marketing at the Almond Board of California. “Now, the market place is also looking for these products to align with the growing consumer desire for ‘clean’ products, while ensuring they are safe, sustainable and shelf stable,” she continued. “California almonds are an ideal tool for manufacturers looking to deliver on these attributes without sacrificing flavor, texture or nutrition.”
The Innova Market Insights report also highlighted the top claims used on packaging of products with almonds, noting that “gluten-free” was the top claim used in new almond product introductions globally (23 percent).1 The claims “no additives/ preservatives” and “high/source of fiber” were tied for the second most used claim on almond product introductions globally, communicated on the packaging of 14 percent of almond products.1 And, in a nod to almonds’ trademark crunch, “crunchy” was used as a descriptor significantly more often in association with almond products.1
clean label, healthful appeal and ‘freefrom’ product claims, we are seeing almonds’ attributes more frequently named and noted on packaging,” said Lu Ann Williams, Director of Innovation, Innova Market Insights. “For example, we see a relatively high use of energy claims on almond products when compared to the general product category.
“With the ever-increasing interest in
Regionally, almonds are the top nut for new product introductions in North America, Europe and Asia-Pacific, while Latin America saw the highest level of growth for almond introductions in 2016 (66 percent).1 Latin America’s almond product growth makes the country fourth overall by share, behind Europe which leads at 47 percent, AsiaPacific (20 percent) and North America (19 percent).1
In fact, over 19 percent of almond bars feature energy/alertness positioning, compared with less than 15 percent for the category as a whole.”
In addition to their unparalleled versatility, almonds’ nutritional profile makes them a particularly appealing ingredient that can help manufacturers deliver on consumer demands for healthful food products. Almonds can now be labeled “healthy,” according to the Food and Drug Administration, and when compared ounce for ounce, almonds are the tree nut highest in six essential nutrients: protein (6g), fiber (4g), calcium (75mg), vitamin E (7.4mg), riboflavin (0.3mg), and niacin (1mg).n
Food And Beverage Matrix |March 2018
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TURMERIC – THE RISING STAR
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ndia has been the fertile land of treasure since time immemorial. It is recorded that the price of gold was less than the price of spices at one time. Recently, with increasing globalization of trade and communications, Indian cuisine has introduced itself to the world. This has led to the growth and improvisation of the Hospitality Sector. As a result, the population across the globe is getting intrigued and willing to learn more about our “masala”. Turmeric has been called the “golden child of Ayurveda”, in traditional Indian medicine. It is revered for its extensive health benefits that stem from curcumin, the compound responsible for turmeric’s vibrant yellow pigment. It is a sad picture that we have always undermined ourselves. We have been running after the pomp and show, misguiding our own treasure. The world has now known turmeric. Called haldi in Hindi, Turmeric has long been used for cooking and medicinal purposes, as well as a textile dye. It is a spice present in nearly every Indian dish but can impart a medicinal flavour to food when used in large quantities. Turmeric is to see and not to taste, if you believe the chefs worldwide, you should see it but not taste it.
it is commonly combined with black pepper, cinnamon and cardamom in a spice mix called advieh.
Turmeric continued to trade up on strong fundamentals. Low rains in growing regions of Andhra Pradesh and Tamil Nadu amidst rising demand kept trends firm for the commodity. Prospects of lower sowing due to falling prices too supported the market sentiments. From April-Dec 2015-16, exports rose by 25 percent to 85500 tons vs. 68600 tons last year. If we talk about the most exported spice from India, Turmeric shares the pie-chart of 7.96 percent. Lack of good quality produce amidst falling production and falling stocks could act as supporting factors.
Moroccans also use turmeric in cooking combining it with saffron in harira, a soup eaten at the end of Ramadan. Turmeric is very popular in Malaysia, where cooks use it to flavour a chicken dish called kapitan. It is used in Sri Lanka’s Colombo powder. According to Technavio’s analyst, the global turmeric market is anticipated to grow at a steady rate and will post a CAGR of more than 6 percent during the forecast period. The health benefits associated with Turmeric will drive the growth prospects for the global turmeric market until the end of 2021.
Curcumin is well known for its antiseptic properties and acts as a source of natural food colour. Turmeric adds the vibrant punch to the food products, and gives a Smokey flavour to the dish. It acts as a natural preservative, and is widely used in Indian cuisine to marinate the meat, and vegetables. Another popular use for turmeric in cooking is golden milk.
Key vendors in this market are -Earth Expo Company, ITC Spices, Nani Agro Foods, and Shah Ratanshi Khimji. Other prominent vendors in the market include Everest Spices, Gandhi Spices, Grover Sons, Green Earth Products, The “rising star” Turmeric features MDH Spices, Shalimar Food Products, in a variety of American dishes and Sino-Nature, and Taj Agro International. condiments. The trend of Indian Moreover, turmeric curcumin contains Curries has spread massively all across essential nutrients that are required for the world. Turmeric is what colours the growth and development of the American processed cheese, mustard, body and also give flavour and colour Food &cooked Bvg matrix: to the food items. All this makes butter, yellow cake mix, popcorn and turmeric a rising in this health dozens of other products. Turmeric Half Page: 19ht Xstar25W is beloved in Iranian cuisine, where conscious world.
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March 2018 |Food And Beverage Matrix
FSSAI SEEKS COMMENTS ON STDS FOR SALE OF WATER THROUGH VENDING MACHINES
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SSAI has issued a notice calling for suggestions, views and comments from members of the World Trade Organization (WTO)-Sanitary and Phytosanitary (SPS) committee on the draft notification relating to the standards for drinking water sold through vending machines within a period of two months. As per the notification, under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in Regulation 2.10 relating to Packaged Drinking Water (other than Mineral Water), in Subregulation 2.10.8, a clause stating, “Drinking water offered or sold through
water vending machines shall be clear without any sediments, suspended particles and extraneous matter,” has been added. Meanwhile, under the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011, in Regulation 2.3 related to Restrictions relating to conditions for sale, Clause 17 has been revised. It reads, “No person shall manufacture, sell or exhibit for sale packaged drinking water except under the Bureau of Indian Standards (BIS) Certification Mark. Provided that the requirement of Certification Mark of Bureau of Indian Standards shall not apply on the drinking water offered or sold through water vending machines.”
Commenting on the notice, a source from the Maharashtra State Packaged Drinking Water Association said, “It is a government rule to have a BIS certification mark on packaged drinking water. BIS is the primary thing to identify and conclude that the water is safe. Every manufacturer selling packaged drinking water is required to have BIS, whose overall cost goes upto Rs 1.5 lakh with weekly, monthly and yearly inspections. As plastic is harmful for human health, its use is not permitted. Hence, the use of stainless steel is compulsory in the plant. Whereas in case of vending machines, hardly any inspection is carried out. Thus, it cannot be 100 per cent hygienic.”
He added, “If it is compulsory for a manufacturer selling packaged drinking water to have a certification mark, why is it not mandatory to have the same for water from vending machines?” The draft is likely to improve the quality of water sold loosely through water vending machines. Besides, it will also encourage the vendors to comply with the sanitary requirements under the Food Safety and Standards Act, 2006.n
ICE CREAM BRAND CREAMBELL LAUNCHES PLANT IN ASANSOL, WEST BENGAL
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ne of the popular ice-cream brands in India, Creambell, headquartered in Delhi plans to venture in the East with a plant in Asansol. The company is known to make innovative flavours such as Mishti doi with Alfonso, Mishti doi in rabdi and caramel flavours and blueberry doi. CEO of Devyani Food Industries, owner of Creambell brand, Nitin Arora said “We have launched our Asansol plant last month which will be producing both dairy products and ice-cream and intend to make it our fulcrum. We have till now mainly been in the ice-cream business and this is our first milk plant in India.” Being Rs 12,000-crore ice-cream market, with just 45 per cent in the organised sector, Creambell captures 4 per cent share of this market whereas Amul has a 13 per cent share. The ice cream industry is witnessing growth despite a slowdown in overall GDP growth in the country, due to demonetization and other factors. Arora said the firm had invested Rs 150 crore in the first phase of Asansol plant and has plans to invest more to upgrade their position in eastern India from ‘number two or three to number 1’. “We will be using the plant to sell ice-cream and frozen food products in Bengal, Jharkhand, Orissa and the Northeast but the dairy plant which will produce milk and plain curd besides the more exotic flavours will feed the catchment area of around Asansol, Dhanbad and other 15 satellite towns. We feel there is huge scope for growth in eastern India. Asansol was the obvious choice as it not only capable of servicing Calcutta but a chain of cities in the steel and coal belt.”n
Food And Beverage Matrix |March 2018
TATA TEA’S JAAGO RE, WITH 1.8 MN SIGNATURES, SUBMITTED TO HRD MINISTRY of one million signatures in less than three months is a testament of people’s belief in our endeavour,” said Sushant Dash, regional president, India and the Middle-East, Tata Global Beverages. “We have received a phenomenal response to our on ground campaigns around gender sensitisation and sports – with around 1.8 million signatures. With this hand-off of the petitions to the HRD ministry, the campaign has reached its goal of informing, educating and encouraging the society to pre-act,” said Das.
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ata Tea Jaago Re handed over to Prakash Javadekar, minister of human resource development (HRD), Government of India, a petition with nearly 1.8 million signatures collected from across India that hope to instill positive change in the areas of women’s safety and the lack of sports culture in the country. Jaago Re 2.0 launched earlier this year with the theme, Alarm Bajne Se Pehle Jaago Re, urged people to pre-act on issues to avert a future crisis. Jaago Re’s two petitions, which aim to make gender sensitisation compulsory in a school curriculum and make sports a compulsory subject in schools, garnered support from nearly 1.8 million people across the nation in just a few months. The petitions were presented by Puneet Das, marketing head, Tata Global Beverages. “We are glad that the Tata Tea Jaago Re team has brought out this petition to make sports compulsory and also include gender sensitisation as a part of the curriculum in schools across the country,” said Javadekar. “This is a welcome step, and we believe that schools and colleges should dedicate one hour to sports or physical activity,” he added. “I urge all teachers to promote gender sensitisation in their respective institutions and introduce several training modules for teachers to help them impart the message of gender sensitisation efficiently to their students,” Javadekar said. “I strongly believe education is a societal action, and everyone including schools, parents and teachers should contribute towards creating awareness about the importance of physical activity and gender sensitisation,” he added. “Jaago Re 2.0 has gone beyond and transformed into a people’s movement. The fact that both the petitions together crossed the goal
Jaago Re 2.0 hopes that its petitions to the government
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will be the first step towards building public and stakeholder opinion, consensus and consequently drive relevant policy action towards an actionable roadmap to make this vision a reality.n
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March 2018 |Food And Beverage Matrix
FSMPS HARMONISE WITH IMS ACT PROVISIONS TO SAVE LIVES OF BABIES WITH IEM
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oods for special medical purpose (FSMPs) is a category of foods that has been harmonised with the IMS Act to save the lives of babies suffering from inborn errors of metabolism (IEM), a life-threatening medical condition affecting thousands of infants in the country. One of the main treatments for IEM is specialised diets, which fall under the category of FSMP. Without these, children suffering from IEM would not only face cognitive and physical difficulties, but in fact would not even survive. These disorders are increasingly being diagnosed in India due to the advances in medical technology and improved facilities for testing. However, while being respectful of the IMS Act and its intent, placing FSMPs in the category of IMS Foods poses some genuine challenges. For instance, all infant milk substitutes and infant food labels have to carry a statement, saying, “Mother’s milk is best for your baby” in capital letters. In case of some IEM conditions, an infant cannot digest mother’s milk, hence such a label is medically contraindicated and cannot be affixed.
Other issues could also arise. For instance, while products under the IMS Act can be taken under the advice of health workers, this cannot be done in the case of IEM diets, which need to be taken only under medical supervision. Hence it would not be feasible to apply the IMS Act to infant FSMPs.
public domain - “While IEM diets are a separate
However, in order to ensure that there is no potential misuse by any food manufacturer or distributor, the Food Safety and Standards Authority of India (FSSAI) has placed the following statement in the
diets also, to prevent any potential misuse of this
category of foods for special medical purposes as clarified earlier, the specific provisions of the IMS Act relating to marketing, promotion, sponsorship, etc. would henceforth apply to IEM platform to promote normal infant foods or infant milk substitutes as defined under the IMS Act.” Further, to avoid any perceived conflict of interest with the Infant and Young Child Nutrition Council of India (IYNCI), the IEM steering committee, comprising members from the ministry of health and family welfare, Niti Aayog, representatives of the medical fraternity such as the All India Institute of Medical Sciences (AIIMS), Maulana Azad Medical College (MAMC), the Indian Society of Inborn Errors of Metabolism (ISIEM), etc. and parent support groups, has decided that as a measure of abundant precaution and in the interest of this meaningful initiative, the IYNCI and industry representatives would not constitute a part of the committee, and a modified order to this effect has already been issued by the country’s apex food regulator. FSSAI has opined that this is a noble cause and as a measure of abundant precaution and to prevent derailment of a meaningful initiative on such grounds, it is taking several steps to improve the life expectancy of infants suffering from this medical condition, and expects that both legislations (IMS and FSMP) would be harmonised to the extent feasible and all concerns regarding potential conflicts of interest would be addressed. While these actions are taken as an interim measure, further as a long-term measure, the emended proviso in the Regulations of Foods for Infant Nutrition which covers FSMPs intended for infants would be reviewed suitably.n
Food And Beverage Matrix |March 2018
SOCIETY TEA INTRODUCES LIVE EXTN TO TEA SOCIETY CALLED INDIA CAMPAIGN
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remium tea maker Society Tea, launched http://www. teasocietycalledindia.com/, the live extension to their recently launched brand campaign, The Tea Society Called India. The microsite offers photo essays of human interest. These prices of the limitededition pictures start at Rs 1500. The proceeds of the sale will be donated to the nongovernmental organisation (NGO) of the buyer’s choice. The NGOs include The Foundation, Advitya and World for All (WFA). The Foundation works in the most underserved parts of India, from where it helps children by giving them an unparalleled education from Grade VI up to employability. Advitya works in the area of skill development for people with conditions like Down's Syndrome, autism, cerebral palsy and brain damage. WFA Animal Care and Adoptions is an organisation dedicated to the cause of needy stray animals. The Tea Society Called India campaign features Palani Mohan, a Hong Kong-based award-winning photographer with a wealth of experience, and Rakesh Haridas, whose Instagram feed showcases a unique style of photography. The duo has covered the length and breadth of India, from Kanyakumari to Kashmir and from Meghalaya to Mumbai. These print-ready images are available in 6”x9” or a 12”x18” print sizes. One can also choose the cause to support from the list of NGOs. These works of art will be printed on fine art paper, packed and delivered right at your doorstep. Talking about this wonderful initiative, Karan Shah, director, Society Tea said, “Society Tea has always been invested in the cause of charity. The Tea Society Called India campaign gave us an opportunity to go back to our roots.” “It is a unique campaign to unlock the human bond. These artistically-shot images
can either be framed in households or offices or be gifted to your loved ones, and at the same time, make a difference to the society,” he added. “Through this campaign, we are hopeful to reach out to underprivileged children, deprived women and living creatures,
who will get to see a better day because of the support,” Shah added. The campaign will continue to evolve with more memorabilia that shares the story of the tea drinking culture in India, followed by exhibitions and events of various genres.n
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March 2018 |Food And Beverage Matrix
STANDARDIZING PORTION SIZE IN THE HOSPITALITY SECTOR A concern spurred to cut down the food wastage
is to find out how much you’re wasting to begin with and what kind of waste your establishment is producing. Other methods like portion control, right storage, selection of right packaging material, proper disposal, etc. can tackle this issue. Serving sizes must be based on how much food people actually consume, and not on what they should eat. In a bid to monetise food wastage, the Narendra Modi led central government has made another big announcement by asking the restaurants to fix the portion size of food being served to customers. Union Minister of Consumer Affairs, Food and Public Distribution, Ram Vilas Paswan has expressed to meet with the hotel and restaurant industry on fixing and standardising the food being served.
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ortion Size in the Hospitality SectorA “portion size” is the actual food that is placed on your plate, reflecting your own choice or the choice of the restaurant or food producer. We tend to buy bigger packages or order bigger portions because we believe we’re getting better value. However, this phenomenon leads to overeating and obesity. Not just that, food and packaging-containers account for major landfilled and some of these discarded materials are food-related packaging and containers. Food service establishments generate a significant
amount of wasted food and packaging. Humongous food purchased by food service operations is thrown out before reaching the plate. Better tends to look like food rose in a way that’s more sustainable for both people and planet. The research conducted in the US and UK showed that ‘over serving’ of larger-sized portions of food and drink has not been known. The data showed that people consistently consume more food and drink when offered larger-sized portions, packages or tableware than when offered smaller-sized versions,
suggesting that, if sustained reductions in exposure to large sizes could be achieved across the whole diet. Thus, reducing their size, availability and appeal in shops, restaurants and in the home, is likely to be a good way of helping lots of people to reduce their risk of overeating. One such example is of Nestle that considered readyto-eat foods and found that portion sizes had begun to increase in the 1970s and were still increasing to the extent that most of the portions exceeded the governmentrecommended serving sizes. Food Audit is one way of reducing waste
Researchers have also shown that, with the modern pattern of consumption, and risk related to obesity, people are restricting. Restricting pricing practices whereby larger portion and package sizes cost less monetary terms than smaller sizes and thus offer greater value for money to consumers; and restricting price promotions on larger portion and package sizes. The prepared food together should reduce overproduction, loss from ineffi¬cient purchasing and processing, and loss from excessive portion sizes. It gets important to food costs efficiently to maximizing the profitability of the operation. It accounts for the major step in production control. Restaurants may find that a large portion of their business is accounted for by customers who prefer to change their meals. In order to cover this additional expense it is necessary for menu prices to be increased by an additional amount. With the wide range of portion sizes for any given item, it is possible for the food cost of any operation to be controlled in such a manner that the operating food cost percentage can be adjusted or changed by adjusting portion sizes.n
Food And Beverage Matrix |March 2018
TRAINING DEVELOPMENT AND DELIVERY What training can and can’t do for workers
T
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.
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 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.
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. •
•
Training isn't as likely to help if workers lack •
• •
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.
How training needs arise
There are a number of things that
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•
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: New legislation, Changes to legislation, Competitor activity, Change is standard requirements and enhances customer expectations etc Contined to page no 16
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March 2018 |Food And Beverage Matrix
Contined from page no 15
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.
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 written objectives to make sure employees are proficient. There are two basic types of goals: A training goal is a general statement about what the trainer wants to do. It states how the trainer will achieve the intended outcome of training. A learning goal, on the other hand, is a general statement about what the trainer wants each student to know and/or do. It summarizes what the learner, not the trainer, will know or be able to do.
What's an objective?
Training requires evaluation of student knowledge and skills at the end of training while in the learning environment. An operational objective is similar, yet much more specific, than a goal. Operational objectives describe time limits, performers, test conditions, behaviors, and performance standards. There are two basic types of objectives: A training objective is a specific statement describing what the trainer is going to do during or immediately after training. A learning objective is a specific statement describing what the learners will know and/or be able to do after training. It describes results, rather than the means of achieving those results. Contined to page no 17
Food And Beverage Matrix |March 2018
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Contined from page no 16
Ex- (1) At the end of the training session, (2) without help, (3) each student (4) will list (5) in proper order, all steps of the hazard analysis procedure. 1. The objective states a time limit. Example: "At the end of the training session" 2. The objective specifies the conditions of performance. Example: "without help" The condition identifies any prerequisite information or experience necessary for the training event. It specifies what tools, working aids, assistance, supervision, and physical environment is given to the learner to perform. It describes the assistance or supervision (if any) the learner will receive to perform. 3. The objective identifies the performer(s). Example: "each student" 4. The objective contains one or more action verbs. Example: "will list" 5. The objective specifies an acceptable standard of performance. Example: "in proper order, all steps of the hazard analysis procedure.”
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.
FLAVOR
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: Contined to page no 18
NOMICS
Here's a sequence to help you remember to include all five criteria in a learning objective: Time limit » Performer » Condition » Action » Standard
Once the objectives for the training are precisely stated, then learning activities can be identified and described. Remember, each standard uses the terms "demonstrate", the intent is that employees must be able to prove they can do something by actually doing it in the learning environment. This means you'll need to include a "hands-on" learning activity to show employees’ how to do things. It also means you'll need to give them a chance to practice the procedure or task they're learning. Makes sense, doesn't it?
Training Presentation Strategies
You now know basically what subjects to employees, but which presentation strategy is going to work best for you? Let's take a look at several alternatives: Formal classroom training: In many cases, formal training in-house or from an external source can get learners trained quickly when needed. Classroom training is best if the class is composed of students from different departments or facilities. On-the-job training (OJT): OJT Considered the best overall training strategy since most technical training requires that employees demonstrate (prove) adequate knowledge and skill to perform procedures and practices. Mini training sessions: This method is perhaps the best method to keep employees up on the latest changes
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March 2018 |Food And Beverage Matrix Contined from page no 17
“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
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 requires lot of space per participant. Small group arrangement is great for small classes, This arrangement encourages interaction. The trainer will be able to connect with participants very easily. 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 •
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. Contined to page no 19
Food And Beverage Matrix |March 2018 Contined from page no 18
19 • • • •
• • •
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 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 •
Prepare the body, Get familiar 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.
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. • • • • • • • • • • •
Thanks them for coming! Introduction: “Getting around,” and emergency procedures. Preview: Tell them what you’re going to tell them 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!
4. Ask it
The two basic types of questions a trainer uses during a presentation are open-ended 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
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 participant is too vocal, other may not feel confident, adequate or otherwise comfortable participating so they remain silent. A nonparticipative participant’s valuable inputs may be lost from the group. Silent participants may feel stressed and not be motivated to participate Contined to page no 20
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March 2018 |Food And Beverage Matrix
HOW TO RESPONSIBLY SOURCE FUNCTIONAL INGREDIENTS FOR NUTRACEUTICAL PRODUCTS
Contined from page no 19
and as trainer you will not be able to accurately assess the degree of learning that’s taking place when participants are silent.
Finishing Steps:
•
So what- Ask them to share what’s been most important to them.
• • • •
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 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.
What- Review what’s been achieved during the training.
Growing consumer concerns about health, better economic conditions of the middle classes and greater access to information are resulting in a rapidly growing nutraceuticals market, as well as a growing number of companies eager to get into it. What does it take to be successful? Addressing consumer concerns about product quality and supplier reliability tops the list.
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 Manan Bajaj, Director Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.
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B
ut what exactly are “nutraceuticals”? Nutraceuticals is a term used to describe functional foods with nutritional and/ or physiological benefits. They are usually presented in a non-nutritional matrix, for example: pills, capsules and powder. This matrix contains one or several bioactive, usually natural, substances and provides the consumer with the required intake of a certain dosage to achieve a desired health benefit. According to Transparency Market Research, the global nutraceuticals market is expected to reach USD 280 billion within the next four years. In Spain, where the prescription drugs market has stagnated over the last decade, mainly due to the presence of low-cost generics, the food supplements market has in contrast increased by four percent to over USD 620 million. As consumer preference swings from fully synthetic to natural and organic ingredients, it is important for companies to know what to look out for and what the crucial questions are to ask when sourcing functional ingredients for nutraceutical products.
Is it a nutraceutical or a pharmaceutical?
With nutraceuticals and pharmaceuticals defined differently in different markets, it’s important to be able to clearly distinguish between these two groupings. The main difference being that most pharmaceutical products are based on synthetic actives and often do not originate from natural sources. Whereas, nutraceuticals do not require the same amount of clinical trials or extensive medical research as they contain naturally occurring compounds. Efficacy studies behind the activity of a certain pharmaceutical active follow strictly controlled protocols that are monitored by health and government administrations. These studies must ensure a clear therapeutic benefit as well as report all types of potential secondary effects in the human body. Nutraceutical compounds have an overall low risk factor and are generally considered to be safe.
Responsible sourcing
Lately, concern is growing about safety in the supply chain of food supplements. Companies must make sure good manufacturing practices are in place for all suppliers and across the supply chain process. You need to know how and where these ingredients are being sourced, shipped and stored. Companies should carefully consider the source of their ingredients. They need to ensure that suppliers are qualified and certified and that quality audits of their production facilities have been carried out. These necessary considerations will support to protect the integrity of the supply chain and ensure compliance.
Traceability online
Contined to page no 21
Food And Beverage Matrix |March 2018
21
SOMEY’S KITCHEN’S FISH, PRAWN PICKLED MASALAS FORAY INTO INDIAN MARKET
Contined from page no 20
L
ondon-based Somey’s Kitchen’s home-made pickled masala range, which includes prawn and fish pickled masalas, has forayed into the Indian market. The company, which offers niche and specialty food products, has tied up with large modern retail chains in India.
Until recently, consumers used to visit pharmacies and specialized shops for their over-the-counter (OTC) food supplements. This supply chain is managed by companies who ensure proper control of product quality and food safety, as well as provide the appropriate advice to consumers. However, through e-commerce, suppliers can meet consumer demand effectively anywhere in the world without the need to build up a complex and expensive distribution network. But the continued growth of e-commerce solutions is also creating increased complexity for regulators as online solutions typically only provide price transparency without consideration for the production process. Companies must therefore make sure they have full traceability of their functional ingredients to alleviate consumer concerns about food quality and safety and sustain their supply chain.
How do you ensure responsible sourcing? Source:
1. International Marketing Service
for 2015.
While the prawn pickled masala is priced at Rs 250, the chicken and fish are priced at Rs 240. Apart from the regular retail outlets, these are also available at Big Basket, Nature’s Basket, Star Bazaar, Big Bazaar and Gen Nex Stores across Mumbai, Pune and Bengaluru.
2. http://www.nutraceuticalsworld. com/blog/blogs-and-guestarticles/2017-06-20/nutraceuticalmarketgrowth-driven-by-healthconscious-consumer/52030.
The ready-to-eat pickled masalas contain healthy and probiotic spices, making a versatile side dish that can be consumed with rice and curry, fried rice, bread or potatoes and in many other ways. The spices are preserved naturally to maintain their authenticity.
3. https://www.mordorintelligence. com/industry-reports/globalnutraceuticals-market-industry
The company has claimed that its prawn and fish pickled masalas were the first of their kind and were all set to satiate the Indian palates with their unique flavours. They are already a big hit with Indians residing in the United Kingdom.
4. https://www.nutraceuticalsworld. com/contents/view_ breaking-news/2017-03-28/ nutritioncompanies-see-healthclaims-regulation-as-topchallenge-in-europe 5. https://www.nutraceuticalsworld. com/contents/view_blog/2016-0523/strengthening-thenutraceuticalsupply-chain/
Biography:
Ramon J. Viñas is based in Spain and has a Master’s degree in Chemical Engineering and an MBA. He is currently DKSH’s Head Country Manager for Spain and Portugal. Learn more: http://www.dksh.com/global-en/ home/services/sourcingn
The brand now wants to bring the flavours home. It has also expanded its product range to include chicken pickled masalas and a wide variety of Indian bread category, such as traditional whole-wheat, organic and gluten-free chapatis and puris. The company has stated that it intended to launch new products every three to six months. Somey’s Kitchen was founded by Somey Samuel to carry her family tradition of home cooking forward. Her non-vegetarian and seafood pickled masalas received a favourable response.n
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March 2018 |Food And Beverage Matrix
FOOD INDIA, HOSPITALITY INDIA MAKE UP 33RD ESSAY OF AAHAR IN NEW DELHI
ood India (dedicated to the processed food and beverage sectors) and Hospitality India (dedicated to the hotel, restaurant, equipment and supplies sectors) will constitute the 33rd essay of Aahar, which is Asia’s best-known fair dedicated to the food, beverage and hospitality industries and slated to take place at Pragati Maidan, New Delhi, between March 13 and 17, 2018. This year, the gross area covered by the international food and hospitality fair [which is organised by India Trade Promotion Organisation (ITPO), the premier trade promotion body of the Government of India], will be reduced by approximately 19,000sq m due to renovation at the venue. Last year’s edition covered an area of nearly 60,000sq m. However, ITPO officials have stated that that would not dampen the spirits and this year’s event would be as successful as the previous one. In fact, they are expecting about 900 exhibitors and 50,000 visitors. About 1,141 exhibitors countries participated in the year, and it was attended 67,472 visitors and 131 delegates from 24 countries.
from 17 event last by about business
Hema Maity, general manager, ITPO, and in-charge, Aahar said, “ITPO’s aim is to remain focused on the project, and despite the reduction in area, we shall not in any way, reduce our capacity to
accounts for 32 per cent of the country’s total food market and 14 per cent of the manufacturing gross domestic product (GDP). It is estimated that the food processing sectors have the potential to attract investments worth $33 billion over the next 10 years.
deliver a great fair.”
The fair will be setup in Hall Numbers 7 to 12A and special hangars 1-6. There will be two entrances to it. While one will be from Gate No 10, near Pragati Maidan Metro Station, the other will be from Gate No 1 on Mathura Road. ITPO has also demarcated a lounge area near the latter for the culinary fest.
Moreover, the increased inflow of foreign tourists and business visitors, as well as the exposure of the Indian middle class to foreign lands, are among the major reasons leading to the growing demand for foreign cuisine and ingredients.
“Aahar is one of Asia’s best known brands in food and hospitality shows. The fair has grown by leaps and bounds in recent years and has become the ultimate destination for global vendors and sourcing professionals to visit in the month of March,” Maity said, adding that it would also provide the industry an opportunity to network with the industry and establish business contacts, besides launching a host of products.
With the government keen to promote value addition in the food sector, Indian companies have also taken the initiative in a big way, resulting in a growing domestic demand for processed food. While India is a major economy, showing consistent and substantial growth, India is, in fact, the fastestgrowing economy in the world, the growing domestic and foreign business tourists have resulted in the huge demand for starred hotel properties which need high-grade services and facilities for the guests.
While inviting companies to participate in the fair, Maity stated that they can appoint agents and distributors for the promotion of their products or brandbuilding. They can also undertake market research, gauge market trends and identify what suits their product profile better.
“Aahar is the largest and best-known event for sourcing food and beverage equipment and hospitality supplies and services in the subcontinent,” said Maity, adding that the Indian hospitality industry was considered a major attraction for foreign direct investment (FDI).
According to ITPO, India’s food and grocery market is the sixth largest in the world. The Indian food sector is a highgrowth sector with immense potential for value addition. It is expected to touch $482 billion by 2020. The food processing industry in India
Since 1992
“It is clocking a compound annual growth rate (CAGR) of 14 per cent. Foreign investors are keen to make use of this opportunity to satisfy the market needs. It has been estimated that FDI worth over $6 billion came into the country, in the hospitality sector, during the last few years,” she said. “Aahar is an order-writing show, where the hotel industry, restaurants, catering industry, institutions, importers, buyers and distributors can meet vendors to source the best of the products in the food, hospitality and equipment sectors,” Maity said. Senior management professionals like chief executive officers (CEOs), managing directors, general managers, vice-presidents and directors formed a substantial part of the visitors during the fair last year, and this year too, a large number of such participants is expected.
Besides them, overseas buyers, trade delegations, importers, distributors, executive chefs, executive housekeepers, hospitality procurement heads, start-ups, entrepreneurs, purchase professionals, consultants from overseas, Indian industry associations, organised retailers, mega chains, hospitality service providers, diplomatic and commercial representatives of foreign missions in India, policy makers and other stakeholders are also expected to attend Aahar.n
Food And Beverage Matrix |March 2018
FULFILLING LEGAL REQUIREMENTS REDUCING COSTS The METTLER TOLEDO SQC product range includes compact standalone scale based solutions as well as the networked and flexibly extendable FreeWeigh.Net® software system.
A
Accuracy
and
the
minimization
uncontrollable factors such as the price of raw materials.
METTLER TOLEDO offers appropriate process control solutions that can be easily expanded to suit businesses of all Key customer benefits of sizes. The investment is easily justified FreeWeigh.Net®: by improved process control, and pays • Significant reduction of product for itself within a matter of months due to the savings · Compactoverfill Titratorscost are designed for routine applications andthat can be achieved. · Fast results • Compliance to legal fill simple operation current effec requirements To know more : www.mt.com/ · New • largeStandardized color touchscreen with the easy-of-use OneClick · Easy cleanin and simplified freeweighnet user interface · Dose Directl processes · Over • 20 tired-and-tested methods are preprogramed in the · Weight data Online monitoring and alarming Deepak Pal instrument error • Short reaction time in production Segment Manager –Industrial • Automated reporting · Risk free titration with Plug & Play sensors and burettes Software Scalable implementation · Avoid• contact with system liquid chemicals by using the Solvent Mettler Toledo India Pvt. of variation are also of paramount managerand enhancement importance in the area of filling and • ERP integration Limited packaging. Raw materials must be • Fast ROI (<8 months) Write to us used as economically as possible while FreeWeigh.Net® offers, in addition at sales.mtin@mt.com or remaining within legal limits. Write to us to filling process control, a variety Call at 022-42910209 at sales.mtin@mt.com or METTLER TOLEDO SQC (Statistical of further options for quality control or visit us at www.mt.com Call 022 42910209 Quality Control) systems act as such as documenting sensory tests and/ or visit or us integrating at www.mt.com measuring devices like extremely valuable information sources
G20S Compact Titration
s a result of open globalized markets, food manufacturers have to operate under constant price and cost pressures. They are forced to offer high-quality products at competitive prices in order to survive in the face of critical consumers and aggressive competition. This is made all the more difficult by the upwards trend in raw material prices, which poses a serious threat to the profit margin.
23
since they can provide information at any time about the current fill quantity based on the evaluation of sample data from the production line, and therefore help to optimize the fill quantity while avoiding under filling.
SATARA MEGA FOOD PARK IN MAHARASHTRA INAUGURATED BY BADAL
U
nion Food Processing Minister Harsimrat Kaur Badal inaugurated Satara Mega Food Park (SMFP) set up with an investment of Rs 140 crore. “We gave a subsidy of Rs 50 crore to SMFP. Earlier government had approved 42 Mega Food Park projects. But only two had become operational. During the four years of our government, 12 parks have become operational.” Prime Minister Narendra Modi doubled the allocation of her ministry as food processing to help achieve his goal of doubling farmers’ income by 2022. Satara district has a unique geographical advantage, produces fruits like strawberries at Mahabaleshwar, export quality grapes and pomegranates in its drought prone areas and spices like turmeric and ginger. Satara is situated close to the Konkan coast having access to fruits like mangoes, jackfruit etc. SMFP has already set up its own units and plans to produce unique products like jackfruit powder for export market. Chairman of BVG India, Hanmat Gaikwad does housekeeping of most India’s important establishments like the Parliament House, Rashtrapati Bhavan, Prime Minister’s House and of top Indian and multinational companies is the promoter of SMFP. Gaikwad impressed the Prime Minister and Niti Ayog with his plan of doubling farmers’s income said, “Cities like Ahemdabad, Chennai, Mumbai, Thane, Hyderabad, Bangalore etc, where most of India’s rich people who live and ports like JNPT can be reached overnight from Satara.” Gaikwad said that other food parks offer only plots and facilities for use. “We will provide not only place at the food park but will provide all the raw materials, get the required government sanctions, can run their factories , supply of manpower and help with transport solutions with cold chain. Big companies, the park has a seperate area where small players can get plots as small as 500 square feet to 1000 square feet.” BVG has signed MoU with three companies from Israel. Set up with an investment of Rs 150 crore, the Food Park has set up cold storage of 3000 tonne capacity. BVG offers herbal nano technology for plants, increasing fertility of milch animals. Hence it will be able to provide even organic raw material to the processing units.n
checkweighers, moisture analyzers and metal detectors. Process control and optimization in the area of filling process control help food manufacturers to optimize costs and hence to remain competitive and profitable, despite
XS204 An
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March 2018 |Food And Beverage Matrix
ETHNIC RESTAURANTS: WHERE EVERY FOOD AND DRINK HAS A STORY
ood has become fashion, and ethnic food trend is persistent. For the new food industry, it is an inclination to explore broad set of tastes from around the globe. If we talk particularly about India, then rich Indian cuisine and the vast cultures are inseparable. Ethnic food is like a “Cuisine marrying with Culture”. The list goes on to tout the continuing trend of chefs using more ethnic spices in their menus, due to an increasingly wide degree of access to a variety of international foods. The world is quickly gaining a new palate for food spices, culminating in an increase of restaurants across the country using the flavours previously only found in home-cooked Indian meals. Retail products take their lead from foodservice offerings, foodservice offerings reflect the menus of cuttingedge restaurants, and the menus of cutting-edge restaurants are created through the inspiration of trained chefs. Flavour trends, then, have to travel through a number of filters before they become a viable marketing tool for retail products. The renewed interest in Eastern food has motivated a number of chefs. Ethnic foods and global cuisine seems to be everywhere these days. Consumers’ sophisticated palates, driven by international travel and access to a wider variety of ethnic cuisines right here at home, inspire chefs to immerse
themselves in food from around the world. As per Nation’s Restaurant News, the Chefs spice up ethnic dishes with autumn flavours, with some ethnic touch. Indian and Mexican dishes get an added element with cinnamon, clove and nutmeg. Chef Ranveer Brar in an interview with “resturantsindia.in” addressed ethnic food as the new turn in the hospitality services. Chef Srijith Gopinathan, in an interview with THE HANS INDIA, talks about how he fuses extremely rich and spicy Indian foods with the delicate flavours of French and western cuisine. “For example ‘Maine lobster in coconut curry with hearts of palm and cilantro’… It’s important to collaborate ethnicity”. Indian Flavours tend to incorporate authentic ingredients with exciting arrays of spices and flavours that balance the meal. Flavours from India have something for everybody. Seasonal twist on classic dishes by incorporating the traditional baking spices is a trend seen on the dessert side as well. Spices like cinnamon, turmeric, nutmeg, fennel, and pepper, are used in desserts to give them a modern twist. The distinctive flavours add perks to your favourite curry: Researchers point to the fact that rates of Alzheimer’s
in India are four times lower than in America, perhaps because people there typically eat 100 to 200 milligrams of curry every day. Indian cuisine includes yogurt and lentils. A vegetable curry with dal is a great choice at an Indian restaurant. The ethnic food market is clearly dominated by local flavours. Other curry spices are hot, as well. In addition to cardamom, Kaminski points to tamarind, lemongrass, ginger, kaffir lime, cinnamon, and clove. Flavours such as cinnamon caramel, cocoa curries, and ginger mandarin cardamom, are used for everything from coffee and tea to dairy and alcohol. These spices are also valued for their health properties, making them all the more appealing to health
conscious consumers. The tropical climate of India provides hospitality with some great variety of fruits and vegetables. Mangosteen, coconut, jackfruit, cucumber, many such fruits have been experimented with, that sets up new trend in this food hospitality sector. Constant evaluation of the market can help in capitalizing on flavour trends for gaining an edge in the competitive retail food market. Indian food has all of the things we crave: bold, spicy, exotic. Foods from India are redolent with provocative flavours and aromas, and are often spicy-hot. Regionally, flavours and ingredients are diverse: sharp to delicate, tangy to creamy, tart to sweet, zesty to cool—a good fit for modern appetites.n
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FSSAI ISSUES CARGILL TO DEVELOP LOW STANDARDISED SATURATE CANOLA OIL RANGE argill has partnered with genome-editing technology will edit TESTING Precision BioSciences to the targeted genes. develop a new range of low METHODS FOR saturate, high oleic canola Cargill will also be responsible for the oil, with the ultimate aim of producing commercialisation of the product once FIVE FOOD the lowest saturated fat canola oil on it has been developed. Canola oil, or canola for short, is a PRODUCT TYPES the market.
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F
SSAI has issued approved methods for analysis of various food products. These are the standardised testing methods for five different food product types. They are: methods of detection; analysis and estimation of melamine in milk and milk products; total polar compounds in edible oils and fats, estimation of coumarin content in cinnamon, parameters in sago and detection of acid value in oils and fats. These methods are standardised and would be helpful in uniform testing methods across India, resulting in nonvariable results. The country’s apex food regulator said that these methods were approved by the scientific panel on methods of sampling and analysis. Ashwin Bhadri, chief executive officer, Equinox Labs, explained that it has been a while since the testing methods of these food products were debated. “These five product types have been in news for a while, and with the new, standardised testing methods, we can look forward to unbiased and unpolluted results across every testing laboratory pan-India,” he added. “These testing methods were quite relevant,” Bhadri added, saying, “As mentioned previously, these five product types have been in constant headlines from FSSAI. Their testing standards were not organised, which is why discrepancies were observed.” “With a fixed testing method, it will now benefit testing companies, FSSAI officials and the people of course. Melamine, and its famous 2008 Chinese scandal, has not been forgotten; the chemical gives a presence of higher protein content. With only the common objective of food safety, these highly sensitive food types have been selected as of now. More such standards might soon follow,” he added. FSSAI may also add further product categories and list their testing methods. In the recent past, the regulators issued a notification which included the maximum levels of total polar compounds (TPCs) that should be present and the testing of the edible oils for the same. New inclusion of training for milk and milk products under the Food Safety Training and Certification (FoSTaC) programme is another example. “Each of these contribute to become a major and a positive change in the entire food safety ecosystem,” Bhadri said, adding that a standardised testing method across the nation will leave no benefit of doubt. “This means that the reports across varied labs shall carry results that are not hampered by irregular testing methods. This will ultimately ensure that the food served to end consumers is quality and safety-validated, and that they are aware what they are consuming,” he opined. n
Both companies have been working together since 2014 to reduce the levels of saturated fat in canola oils, but this new project takes this goal a step further.
Cargill will provide its expertise in gene identification to advise Precision BioSciences throughout the production process, while Precision’s ARCUS
vegetable oil derived from rapeseed that is low in erucic acid, as opposed to colza oil. There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae, which are also referred to as “canola”. Consumption of the oil has become common in industrialized nations.
It is considered safe for people to eat and has a relatively low amount of saturated fat, a substantial amount of monounsaturated fat, with roughly a 2:1 mono- to poly-unsaturated fats ratio. It is also used as a source of biodiesel. The new oil is intended for quickservice restaurants foodservice industry in order to lower the overall saturated fat levels in fast food products to create healthier products for consumers.n
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March 2018 |Food And Beverage Matrix
HEALTHY SNACK INGREDIENTS FOR FOOD HOSPITALITY SERVICES
T
he concept of snacking is familiar to every individual, and as humans we are constantly craving for snacks. By definition a snack- is something which is smaller in portion as compared to our meals; they are designed and processed to beportable, high shelf-life, durable and usually cost lesser than perishable commodities like vegetables, meat, fruits, etc.
Need for healthy snacks Healthy Snack
getting busier they tend to neglect their food habits. Due to busy work schedule individuals avoid cooking meals at home, and tend to depend upon on-the-go food services and consume foods- burgers, pizza, sandwiches, hamburger, cakes, softdrinks, fried commodities, and so on. It is necessary for people curb upon the consumption of unhealthy snacks, and
Having snacks between meals reduces the urge to overeat major meals, additionally snacking nutritious nibbles provides necessary vitamins, minerals to fulfil our body needs for nutrients. Hence it is essential to snack healthy food, to reduce the risk of dreadful lifestyle diseases and syndromes- Diabetes, Obesity, Atherosclerosis. In the last decade the dependence on fast food has gradually increased and this can be attributed to the shift in lifestyle and working hours, as people are
focus on healthy snacksfor the following reasons• •
•
Necessary nutrients: Snacks like energy bars provideproteins, vitamins and minerals Energy: Healthy snacks like dried fruits, granola bars provide instant energy and help to regulate blood sugars levels. Appetite control: Prevents overeating during big meals, satisfies hunger and controls food cravings.
At the same time it is necessary to choose snacks which provide micro and macronutrients necessary for bodily functions, and control the consumption of snacks.
Reasons healthy snacks
for choosing ingredients for
Back in 1990’s the food processing units focused upon the production of fried products like French fries, chicken fries, pizza’s and other junk food. However, in last decade the trend in the food industry is changing by dynamically accepting the unexplored ingredients like Chia seeds, Flax seeds and others (Table 2)by incorporating them to prepare snacks. Additionally consumers are driven by the motto of healthy living touted by the wellknown nutritionists for choosing healthy a lifestyle, and accepting the changes in their diet. People are now broadening their concept of snacking beyond biscuits and chips. The growing awareness amongst the consumers has attributed to shift in trends of the industry. The report by Food Packaging Trends and Advances Report states that as compared to other categories in food packaging, the snack food market is expected to grow at a faster rate which is driven by more convenience options.
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Healthy SnackWhile walking around the departmental stores the snacks are placed at the eye-level racks with attractive packaging, it makes the consumer curious to pick the package and look through; also the advertisement campaigns, word
of mouth plays a huge role in manoeuvring consumers to purchase a product. Snacks are preferred items by customers as they are portable and easy to carry and merchandise. Consumers are opting for baked and roasted veggie chips, seed supplements instead of fried potato chips and whey protein drinks and energy drinks as substitute for soft drinks and soda at the counters. For example in the air catering industry, they provide passengers with small meals like egg and meat or salads with dips, dehydrated vegetables and fruits along with an energy drink or hot beverage. These meal options are easy for handling and serving. Healthy SnackThe surge to lead a nutritious livelihood drives people to consume midmeal snacks like extruded products made from Chia seeds, Millets, Pumpkin seeds, Soya nuts, and so on. Likewise the people opt for Quinoa, Oats, Bran and other cereal based products for breakfast; the cafés offering all-day breakfast opt for such ingredients for serving customers, and providing healthy beverages like smoothies, protein shakes to satisfy the needs of health conscious ones.Several restaurants have started present grilled, roasted dishes to the customers and allow customers to design customized meals with the healthy ingredients to set their platter right.
Conclusion
Snacks are quintessential part of an individual’s diet, they act as fillers to fill in the gaps between meals- helps to concentrate, reduce cravings, and maintain blood sugar levels. It is necessary for the stake holders in the market to increase the awareness to consume healthy snacks and avoid crunching on empty calorie foods, as it is attributed to the alcoholic liver disease. The food hospitality services are a consumer driven sector, as consumers determined to choose healthy ingredients- the hospitality industry is adapting the new trend by offering healthy foods at restaurants, takeaway counters, departmental stores, hotels, airlines, midday meal programmes, movie theatres, hospitals, and offices. There are many mystical food components are currently under research to explore the health benefits of the same.n
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BITZER INTRODUCES WARRANTY EXTENSION PACKAGES Sindelfingen, 18.12.2017. Compressor specialist BITZER introduces complimentary one-year individual warranty extension for IQ products, which is extendable up to an overall guarantee of five years. For non-IQ products, specific warranty extension packages are now available in the 2018 official price list. to further protect their BITZER compressors and Intelligence pays off
The activation process for the BITZER warranty extension is quick and simple
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ITZER stands for quality and customer-oriented solutions. This is why the long-standing company is now introducing warranty extension packages exceeding the legally required warranty of 12 months for most of its products with additional benefits for IQ products. As of 1 January 2018, customers benefit from a complimentary one-year extra warranty on all BITZER IQ products bought starting from this date – exceeding the legal one-year warranty. Activation of the free extended warranty is to be carried out by scanning the QR code on the product. Then, customers will be led through the self-explanatory activation process.
BITZER IQ products include intelligent compressors and condensing units as well as certain components like frequency inverters and operating modules. Philippe Maratuech, Director of Services and After-Sales at BITZER, confirms: ‘We are confident in our abilities and therefore know just how reliable our products with IQ technology are. We want our customers to benefit from this confidence and to strengthen their trust in our intelligent solutions, which is why we decided to grant them one extra year of warranty with the purchase of an IQ product.’
Purely flexible
With the warranty extension, most BITZER products’ warranties can now be extended to a duration of up to five years, for a fraction of the product’s price. Product and time span are freely selectable by the customer, which makes the warranty extremely flexible and easy to manage. BITZER partners get the opportunity
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ilk is a versatile wholesome food, fresh and ready to consume. India is the largest producer of milk. It is a perishable product, and dairy industries experience seasonal fluctuation. Dairy plants in the co-operative and public sector domain have adopted dairy co-operative structure as a system, not only for milk procurement, but also for dairy development. Some 70 million rural households are engaged in milk production, the majority of them being small and marginal farmers. Dairy cooperatives ensure inclusiveness and livelihoods especially for women. In a market driven economy, it is all the more important to have producer-centric institutional structures that strictly conform to cooperative principles and provide rural milk producers a greater access to the organized market. National Dairy Plan Phase I, Guidelines on Village Milk Procurement Systems, It is necessary to simultaneously work in providing milk producers greater opportunities for sale of their surplus to the organized sector by expanding village based milk procurement systems that facilitate fair and transparent transactions. • • • • •
Strengthening of milk procurement system in the existing dairy cooperatives Promoting Producer Companies in areas where cooperatives are not present or have low coverage and procurement. Setting up a sustainable milk procurement system, ensuring fairness and transparency. Ensuring that quality milk is collected by bringing in maximum milk producers under the organized sector. Creating more village level institutional structures following
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The BITZER Group is the world’s largest independent manufacturer of refrigeration compressors. BITZER is represented across the globe through distribution companies and production facilities for reciprocating, screw and scroll compressors, pressure vessels and heat exchangers. In 2016, 3,400 employees generated sales of €680 million.n
This additional service is available in numerous sales regions on an annual basis and can be extended to an overall warranty of five years: on top of the one-year free warranty on IQ products, customers can extend their warranty if they buy the warranty extension package.
MILK PROCUREMENT: PROVIDE RURAL MILK PRODUCERS A GREATER ACCESS TO THE ORGANIZED MARKET
This would require:
condensing units, offering their most demanding customers an optimal way of safekeeping their investments.
BITZER IQ products like the IQ MODULE CM-RC-01 increase the efficiency and reliability of any system
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March 2018 |Food And Beverage Matrix
MADE ONLY WITH FRESHEST FRUIT
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he modern consumer is health savvy and is always looking for something refreshing and nutritious to have on the go. They belong to a fast paced, urban lifestyle and might not always have the time to wash, peel, cut, and consume fruits and are looking for an efficient alternative. The answer to this lies in Dassons, the beverage brand that brothers Vivek and Sunil Das are launching. Dassons is an Indian start-up founded by Vivek and Sunil Das. It is a beverage company that manufactures and distributes a range of all-natural juices and drinks using fresh ingredients. Based out of Bengaluru, its product portfolio includes the ever popular orange, guava and mixed fruit juices, and badam milk. The founders have experience in the beverage industry with the Grapza brand, which has been retailing Arabian pulpy grape juice for the past 3 years. The grand launch of Dassons will be held in Goa on the 25th of September. Made only from the freshest fruits, Dassons comes with the assurance of quality with each can. All the products are known for their rich flavor, luscious taste and high nutritional value. They are manufactured in hygienic
HEYLO– A BREAKTHROUGH PRODUCT THAT CAN REPLACE TRADITIONAL SUGAR
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EYLO- a patented sweetener is being advertised as a revolutionary product that could finally substitute traditional sugar, and the sweetener is made from water-extracted stevia and acacia fiber, also known as acacia gum or gum arabic.
and other beverages.
This fear of sugar is pushing food companies, both large and small, to use stevia as a fill-in to reduce sugar content in their products without compromising on taste or mouthfeel. PepsiCo, Coca-Cola, DanoneWave, Kraft Heinz, Nestle, Unilever and other legacy brands have helped Israeli entrepreneur Yuval move the ingredient from niche Maymon at Unavoo Food to mainstream. Technologies has developed and patented HEYLO. The Two of stevia’s assets are that company used a ‘precision it’s naturally 30 to 40 times blending technique’ to create sweeter than sugar and has zero a clean taste and functionality calories. This natural potency that it claims can’t be matched means a little goes a long way, by other sugar alternatives. so brands can use far less of HEYLO is water soluble and 10 the ingredient. Stevia also is to 15 times sweeter than sugar. relatively easy to grow and can be cultivated nearly anywhere. HEYLO’s developers and And, unlike previously popular marketers hope to seize a share artificial sweeteners like of the valued $16 billion to aspartame, stevia is 100 per $20 billion sugar-alternative cent natural, enabling it to meet market, but they face plenty of competition. The new product will have to deliver in order to dethrone pure stevia, which is riding high in the market right now. According to Mintel, stevia was an ingredient in more than a quarter (27 per cent) of new products launched using highintensity sweeteners in the past year. The top categories with new product launches using stevia were snacks, carbonated soft drinks, dairy, juice drinks
consumer demand for clean labels. All of these attributes have leapt pure stevia ahead of competitors such as monk fruit, agave and honey. But HEYLO does have an advantage — it comes in different varieties. The product will be manufactured as an organic brown sugar alternative, a natural white sugar alternative and as a liquid. HEYLO seems to have a promising future, but it’s still in its infancy and needs to follow through on various promises such as clean taste. It also needs to be cost-effective and compatible with the ingredients list in many food products. If it changes the texture or costs too much, that could put the sweetener in a backseatn
conditions keeping strict quality control at every level till it reaches the end consumer. The spill-proof packaging keeps the freshness intact and the can design ensures the customer can carry it around easily. Packed with health benefits, these juices are bursting with antioxidants, vitamins and minerals that instantly leave your body feeling replenished. Apart from the health benefits, India’s hot and humid weather is sure to make this line of tropical flavoured beverages an all-time classic among consumers here. You can shortly enjoy the great taste of Dassons in supermarkets and departmental stores across the country. They are also coming up with Badam powder mix, Ginger coffee powder and other confectionaries. The company is already supplying to various places in India and concentrating more in the Southern part of India. It already supplies to Tirupathi, Andra, Tamilnadu and its home town Bangalore. The launch of Dassons was held in Bangalore, in the month of April 2017. The grand launch of Dassons was held in Goa on the 25th of September at Margoa and can be watched on their website www.dassons.com.n
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cooperative principles and safeguard the interest of small producers. • Helping provide rural milk producers with greater access to the organized milk processing sector and thereby enhance income of small rural dairy farmers. Milk ProcurementDairies have cut milk procurement prices by 11 percent as per the reports in October. Strategically, dairies have reduced milk procurement prices by Rs 3 a litre in three equal phases to offer it currently at Rs 24 a litre. The first cut of one rupee a litre was reported in around the first week of August when all the milk farmers in Maharashtra were demanding farm loan waivers. A second one-rupee price cut was announced in early September this year. Dairies reported a third cut of similar amount on DussheraIndoAsian Commodities Report. As per the Business Stand Report, Prabhat Dairy launched its new corporate identity and set a target to achieve the turnover of Rs 2,000 crore by 2020, and also raised its revised milk procurement target of 1.4 million litres a day by 2020, from the level of one million liters now. This is hopes to achieve with the same number of farmers and milking animals. The Kaira District Co-operative Milk Producers Union Limited popularly known as Amul Dairy, has decided to increase milk procurement price paid to farmers by Rs 20 per kilo fat. The need for promotion of dairy in India arises due to several considerations such as low per capital availability of milk. The unorganised milk procurement channel to the organised channel is a slow process. Ultimately, the need for dairy development in India arises due to various reasons which stand out prominently as supply of adequate quantity of milk at reasonable price to urban consumers, lack of marketing facilities and extension services. India wants to forge partnership globally in the food processing sector to bring the best practices of the world into its food value chain. World Food provided a platform for companies which looked at expanding their footprints outside their country for new opportunities. The national Food Processing Policy is of enormous significance for India’s development because of the vital linkages between the two pillars of the economy: Industry and Agriculture. Overall, the development of dairy industry will help to satisfy the nation’s nutrition requirement, tap the market growth, and generate employment to small farmers.n
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‘CHAANDI KI CHAMMACH SE CHATNI CHATAEE’
processes, hence leading to cell lysis (disintegration) and death. Some scientists believe that Ag binds with DNA more than RNA, reducing the ability to reproduce for bacteria. Due to the above mentioned property, scientists are examining the use of silver against cancer.
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Ritu Mishra Food Technolgist
ust like Old is Gold, Health is silver and for all of us health is the real wealth. All of us know that we ate our first bite of food via a silver-spoon. Have we ever wondered why this glorious tradition of silver-spoon? To start with, people have their own perception about silver. For a chemist, silver is a chemical element with symbol Ag and atomic number 47, for a jeweler it is soft, white, lustrous transition capable of producing money popularly known as 'CHANDI' whereas a Food Technologist knows Silver as an antimicrobial,nontoxic, immunity enhancer and purifier. Our ancestors ate and stored food in silver utensils because silver does not let microbes and pathogens to grow, making the food safe to eat. Silver helps in improving digestive system and prevents all infections/disease caused by bacteria and viruses such as cold, fever and other respiratory problems. It has medicinal benefits hence used in medical creams to treat wounds and acne. It provides additional cooling properties for our body and has a unique advantage to check whether the food is poisonous or not, as and when brought in contact with Sulfur, it forms a layer that detects the presence of sulfides, arsenic and other poisonous substances. Scientists usually debate on the mechanism which it follows in exhibiting antimicrobial properties. Some believe that silver/ copper ions Ag+ when released in water bind with negatively charged areas on the microorganism’s cell walls, affecting cell wall permeability and minimizing the intake of life-sustaining nutrients. Thus, no reproduction takes place further. Considering example of algae, inside an algae cell, silver attacks sulfur-containing amino acid radicals in the proteins used for photosynthesis which blocks the Photosynthesis and reproductive
The best method suggested by our grandparents for every generation is to drink water stored in silver/ Copper (‘tamba’) vessel. This water is considered most appropriate for intake because silver/Copper remains active in
water and provides long term residual and non-toxic protection against recontamination. One more prominent method is to take few cubes of pure silver (>99.9%) in a pan.Pour 4 cups of water and boil until water quantity is halved. Drink it atleast once a month/ every 6 months, as recommended by doctors to live an infection free life.
I know what's popping up in your mind: does accumulation of silver has any harmful effect? Well, Excess of everything is bad .Food and Drug Administration has issued a consumer
advisory about the long-term use of colloidal silver for there is a risk of developing a skin condition called Argyria. Argyria causes the skin, nails and gums to have a bluish-gray to gray-black pigmentation, and it is irreversible. Pregnant women are advised to avoid its use as it may affect the growth of fetus. Now we can understand the traditional use of silver leaf/'Chandi ka wark' on sweets, eating in silver vessel, drinking water from a silver/copper vessel. Hence live a classy way to remain healthy but avoid too much accumulation of silver in bodies.n
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March 2018 |Food And Beverage Matrix
EDITORIAL CALENDER 2018
February March
Foodtech Pune Aahar 2018 Food Industry in North India Food India Expo (20-22 April) Ahmdabad Food Industry In Maharashtra Bakers Technology Fair (0607-08 July Hyderabad ) Pack Plus Delhi 25-28 July Foodex Banglore Fi-India Delhi International Foodtech Delhi Aannapoorna 2018 Mumbai Dairy Industry Expo Pune 2018 Drinktech Mumbai Bakery Business Mumbai Khadyakhurak Ahmdebad
April May June July August September October
November December
Issue t x e h N Our 018 Mont ndia 2 hI April try in Nort
ndus nd I d d o A daba Fo m h nA xpo i E a i Ind Food
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