IBCA HOSTS ‘RASOI KE DHURANDHAR’ COOKING COMPETITION

Institute of Bakery and Culinary Arts organised a ‘Rasoi Ke Dhurandhar' cooking competition. The objective of this competition is to give an opportunity to participants to showcase their talent and learn from the most experienced chefs. The event was held at the institute's campus, and it witnessed enthusiastic participation from the students. Renowned chefs from the hospitality industry were part of the jury member of the competition.

Kajal Sharma secured the 1st position, Upiika Roy Ranjan won the second position, and Rekha Prakash secured the third position in the competition. Anish Gupta won the Excellence in Hygiene award and Vidhi won Excellence in

Technique award.

The competition provided a platform for the participants to showcase their culinary skills and creativity. The participants were required to prepare a three-course meal along with their signature dish within a stipulated time, using ingredients provided by the institute. The dishes were judged on various parameters, including taste, presentation, innovation, and hygiene.

The panel of judges comprised renowned chefs and culinary experts who evaluated the dishes based on their knowledge and experience.

Chef Sireesh Saxena was present as chief Judge and chef Ashish Bhasin and Kamaldeep Kaur grace their presence as special Judges. Various renowned chefs of the industry chef Nishant Choubey, Sanjeeb Ghatak, Shailendra Singh, and Ashish Singh also attended the competition.

Chef Balendra Singh, said, "We always feel excited while hosting these cooking competitions, as it provides an opportunity to showcase the incredible culinary talent in our local community. We are always looking for ways to promote the art of cooking and inspire individuals to pursue their passion for culinary arts, and this competition is a perfect platform to do just that."

Better Juice Technology Reduces Sugar Loads In Forest Fruit Juices

FoodTech start-up Better Juice, Ltd.announces its highly successful completion of a series of pilot trials for reducing simple sugars in natural berry and other fruit juices. In partnership with GEA Group, one of the largest suppliers for food processing technology, Better Juice hosted several prominent forest fruit juice manufacturers from the EU, the US, Australia, and Brazil to give their personal brands a sugarreduction makeover using their groundbreaking sugar-reduction technology.

The trials were conducted at the pilot unit established last year in GEA’s innovation centre in Ahaus, Germany. Accommodating the GEA Better Juice Sugar Converter Skid, the site is equipped with continuous flow columns containing Better Juice’s sugar-reducing beads. During the trials, the team was able to reduce the simple sugar content by 30% and 50% across a range of forest fruit juices, including strawberry, cherry, and blueberry, while preserving their characteristic flavours and textures.

“Forest fruit juices contain 10% or more sugar, with berry and cherry juices comprised of 10%-

20% sucrose and the remainder fructose and glucose,” explains Eran Blachinsky, co-founder and co-CEO of Better Juice. “Our technology reduces the loads of all three of these simple sugars. This will allow more people to enjoy berry-based juices.”

Forming Better Juice’s proprietary sugar-reduction beads are nonGMO microorganisms that naturally convert the juice’s composition of sucrose, glucose, and fructose into prebiotic oligosaccharides and other non-digestible fibres, while retaining their natural complement of vital nutrients.n