November 2017

November 2017 | Volume 1 | Issue 4

Price Rs.100/-

Ahmedabad to host maiden SEA–AICOSCA Cottonseed Oil Conclave on Dec 16 gout, dementia, Alzheimer’s disease and a few cancers, inflammatory conditions, wounds, cuts, scrapes and skin conditions.

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he Solvent Extractors’ Association of India (SEA) and the All India Cottonseed Crushers’ Association (AICOSCA) will organise the first essay of the Cottonseed Oil Conclave, which is slated to take place at Hotel Courtyard by Marriott, Ahmedabad, on December 16, 2017, and will focus on cottonseed oil, cake and meal.

This year, the kharif crop acreage under cotton has sharply increased from 10.26 million hectare to 12.17 million hectare, raising the hope for a record crop of cotton to the tune of 38-40 million bales (170kg per bale). Cottonseed forms two-third of cotton by weight.

The current production of cottonseed oil in the country is about 13 lakh tonne, next to rapeseed and soybean oil.

Gujarat is a major consuming state, consuming nearly five lakh tonne of cottonseed oil as direct cooking oil, due to its unique frying property.

However, in other states, cottonseed oil is not very popular as a household cooking oil and mainly used by bulk consumers like the food industry as well as hotels, restaurants and canteens for the purpose of frying.

Cottonseed oil, praised for being low in trans-fat, is often used as a cooking oil, because it can help to bring out the flavour of the food rather than masking them.

It is known to help in checking high cholesterol, blood pressure, arthritis,

Cottonseed oil also helps healing, improves cognitive prevents prostate cancer, the immune system and inflammation.

speedy health, boosts reduces

Fried food prepared in cotton seed oil, regarded as one of the best oils for the purpose, remains fresh for three to four weeks without turning rancid, while that prepared using other oils turns rancid much earlier.

To highlight the best frying property and the virtues of cottonseed oil, SEA and AICOSCA will organise the conclave in Ahmedabad to create public awareness.

The conclave, which is expected to be attended by 300 delegates from all over India, will also focus on the scientific processing of cottonseed and the nutritional value and better usage of cottonseed cake or meal in cattle feed to achieve the high productively of milk.

The organisers have invited speakers from the cotton and cottonseed fraternity and scientists to address the delegates.

The conclave programme will also include panel discussions on promotion of cottonseed oil as good cooking oil and price outlook for cottonseed oil, cake and meal.n

“Alcohol consumption linked with increased risk of cancers,” says ASCO

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lcohol use—whether light, moderate, or heavy—is linked with increasing the risk of several leading cancers, including those of the breast, colon, esophagus and head and neck. This was stated by the American Society of Clinical Oncology (ASCO), who gathered evidence to support it.

In a recent statement identifying alcohol as a definite risk factor for cancer, ASCO cited between five and six per cent of new cancers and cancer deaths globally as directly attributable to alcohol.

“This was particularly concerning, since 70 per cent of Americans did not recognise drinking alcohol as a risk factor for cancer,” according to the National Cancer Opinion Survey, conducted by ASCO earlier this year.

“People typically don’t associate drinking beer, wine and hard liquor with increasing their risk of developing cancer in their lifetimes,” said Bruce Johnson, president, ASCO. “However, the link between increased alcohol consumption and cancer has been firmly established and gives the medical community guidance on how to help their patients reduce their risk of cancer,” he added.

ASCO’s National Cancer Opinion Survey, whose results were released recently, found that only 38 per cent of Americans limited their alcohol intake as a way to reduce their risk of cancer.

The national study on Americans’ attitudes about cancer was scientifically conducted online by Harris Poll in July 2017 among 4,016 adults in the United States aged 18 and older. It is believed to accurately represent the broader population of the country.

In addition to raising awareness of

the established link between alcohol and cancer, and thereby the opportunity to reduce cancer risk by limiting how much alcohol is consumed, the statement, published in the Journal of Clinical Oncology, also offered some evidencebased policy recommendations to reduce excessive alcohol consumption.

These were as follows: • • • • • • • • •

Provide alcohol screening and brief interventions in clinical settings Regulate alcohol outlet density Increase alcohol taxes and prices Maintain limits on days and hours of sale Enhance enforcement of laws prohibiting sales to minors Restrict youth exposure to advertising of alcoholic beverages Resist further privatisation of retail alcohol sales in communities with current government control Include alcohol control strategies in comprehensive cancer control plans Support efforts to eliminate the use of pinkwashing to market alcoholic beverages (i e, discouraging alcoholic beverage companies from exploiting the colour pink or pink ribbons to show a commitment to finding a cure for breast cancer given the evidence that alcohol consumption is linked to an increased risk of breast cancer)

“ASCO joins a growing number of cancer care and public health organisations in recognising that even moderate alcohol use can cause cancer,” said Noelle K LoConte, associate professor of medicine, University of Wisconsin, and lead author of the statement.

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editions!

November 2017 | Food Technology

ello and Thanks to one and all who for your support and appreciation extended in all past editions and have firm belief to get same in all coming

From this platform I would like to talk about the GST relief announced recently and then take up Cold Chain Management.

In a big relief to India, the GST Council recently slashed tax rate on 178 items from 28 percent to 18 percent. Consumers will have a sign of relief as well. Now, only 50 items, classified as sin or luxury goods, are left in the highest tax slab. Earlier it was indicated that further steps would be taken to address the problems faced by businesses and traders under the new tax regime, and finally some sweeping changes were approved by the Council.

These decisions effected from November 15.

Rigours of compliance being faced by small and medium enterprises (SMEs) is definitely one of the major issues that gave GST a bad name and to address it, the Council has now decided to bring more such business units under the composition scheme, by cutting the tax rate allowed under it to 1 percent of turnover. Additionally, eligibility threshold for the scheme has been raised to Rs 1.5 crore from Rs 1 crore now. Definitely, these steps will give a much-needed relief to our small

businesses, which have been suffering the brunt of the new tax regime.

benchmark standards, we really need to think where are we going wrong and need to really work on the gaps.

The early version was probably better than the indirect tax regime it replaced, but high tax rates and compliance requirements made life extremely difficult particularly for SMEs, messing up their working capital cycles. In this backdrop, the new version of GST is welcome. The Union Finance Minister claimed the rate adjustment was part of an ongoing rationalisation exercise, while sceptics viewed that the move was driven by fear of a voter backlash, but either way, the Council has done a good job.

For our industry fellows, struggling to with Root Cause Analysis of the problems at their end, we have included an article on Concepts of Root Cause Analysis, I hope it would be useful for many as it is observed during interaction to people that they are not able to figure out the right approach of Root Cause Analysis.

A success of international cold chain shipping program depends on local people and you need to rely on them. Normally, it is observed that big problem or even numerous smaller excursions usually can be traced back to human error and the loss of one knowledgeable “local” can be devastating. Training, and retraining is the only key. So whether you outsource to a contract research organization (CRO), or hire your own in-country person, you need “feet on the street” at the point of delivery for your international cold chain shipments to succeed. On top of the above, your customers want you to get the test performed in their country for what you already paid in India, but is it really needed, why can’t we get global recognitions even after applying all global

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 (Chief Editor)

P

Managing Director of MB Sugars Samayak Lodha

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Its Ideal For Brown biscuits, Cookies, cakes, pastries, ice creams, brown sweets like Gajak & others.n

Food Technology | November 2017

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November 2017 | Food Technology

Agri poised for transformation as gains come up against resource limits

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griculture is poised for another major transformation, as gains from the Green Revolution come up against natural resource limits.

This was stated by Jose Graziano da Silva, director general, Food and Agriculture Organisation (FAO), during his keynote address to the Chatham House think tank at a high-level event, titled A Sustainable Food Future.

“The future of agriculture is not inputintensive, but knowledge-intensive.

This is the new paradigm,” he added.

“Food production has increased over the last decades, but at a high cost to the environment, generating deforestation, water scarcity, soil depletion and high levels of greenhouse gas emissions,” Graziano da Silva said, adding that, “From now on, nourishing people must go hand in hand with nurturing the planet.”

The event was attended by government officials, corporate executives, researchers and institutional leaders.

It focused on technology, resource use and resilience as levers to make sure the goals of eradicating hunger, tackling climate change and conserving natural resources are achieved together.

“Current food systems have been shown to be inefficient to eradicate hunger in the world,” Graziano da Silva said, noting that while the actual output was more than enough to feed the entire global population, still over 800 million people were undernourished.

“Making sure everyone has access to food is as important if not more than focusing on increasing production,” he said, noting that social protection programmes - such as conditional cash transfers and harnessing local production to school meals to boost both nutrition and smallholder farmers’ access to markets - must be a core part of any effort to keep the situation of the poor rural people in developing countries from worsening.

“We need to promote innovation and implement sustainable practices that provide nutritious and accessible food, ecosystem services and climate-change resilience at the same time,” Graziano da Silva said.

That entails reducing the use of pesticides and chemicals in farming, increasing crop diversification and improving land conservation practices, among other measures. FAO has actively supported promising efforts in this regard, including climate-smart agriculture and the establishment and protection of agricultural heritage systems, as well as various agroecology practices.

Interventions at every step

Govt of Karnataka initiates programme to popularise millets pan-India

Graziano Graziano da Silva pointed to FAO’s recent report, which was titled The Future of Food and Agriculture: Trends and Challenges, and identified 15 major trends and 10 challenges that policy makers must be prepared to tackle in the coming years.

“All countries must commit to implementing fundamental changes,” he said.

“The role of the consumer is increasingly important, especially forms of malnutrition, such as obesity, are rapidly growing,” he added, noting that more than two billion people were overweight and 500 million obese. That was a challenge faced by rich and poor countries alike and was poised to become more acute as rapid urbanisation changed dietary habits.

“To provide people with healthier food, we have to act in each step of the food system from production to consumption,” Graziano da Silva said.

“That will require a focus on immaterial aspects of food systems, such as consumer behaviour, and will require implementing new rules regarding how food products are advertised,” he added.

“It will also require coordinated action on global issues, such as trans-boundary pests and diseases, antimicrobial resistance and food safety standards,” the FAO chief noted.

Food loss and waste is a critical arena for intervention and fundamental for sustainable development.

FAO’s headline analysis is that onethird of the food produced globally is either lost or wasted every year triggering unproductive greenhouse gas emissions and adverse impacts on natural resources and amounting to more than enough to cover the needs of the world’s population in 2050.

“But food losses in specific food chains can be much higher, especially in developing countries with inadequate or absent infrastructure,” Graziano da Silva cautioned, noting that around two-thirds of output from West Africa's fisheries sector was lost.

“We need more investments,” he said, noting that a holistic approach to reducing food loss and waste could contribute to a multitude of the Sustainable Development Goals. n

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he government of Karnataka has initiated a programme to popularise millets across India. For the purpose, the southern state’s agriculture minister Krishna Byre Gowda was in New Delhi for the promotion of the Organics and Millets 2018 – International Trade Fair, scheduled to take place in Bengaluru between January 19 and 21.

He urged the stakeholders to reintroduce the original Indian super food to the country, which had somewhat been forgotten over the years, while the Green Revolution brought rice and wheat to the forefront.

Gowda said, “Karnataka has initiated several of the programmes implemented through the farmer producers’ organisations (FPOs), and recently, the Central and state government sent a proposal to the United Nations (UN) to declare the year 2018 as the Year of Millets.”

“The aim is the create awareness about millets among consumers, policymakers, industry and the research and development (R&D) sector,” he added at a function in New Delhi, where the new website and logo of the international organics and millets fair were unveiled.

Talking about the initiative, Gowda said, “The fair is a platform to bring farmers, markets and consumers under one roof. Karnataka is the first state to take the message of organics and millets to the world. This is a first-ofits-kind initiative by the government to create awareness the organics and millets in the country.”

The minister added that people would have to reacquaint themselves with millets. Incorporating this crop in the diet is one of the panaceas for most of the health problems.

He said, “Karnataka has an early mover’s advantage, because it became the first state in India to formulate an organic policy in 2004 that sought to cater to the entire organic value chain and signal the shift in emphasis from conventional agriculture, which is increasingly becoming unsustainable.”

“This policy was further evolved, given that the momentum of land

under certified organic cultivation grew from 2500 Ha (in 2004) to 93,963, paving the way for the Karnataka Organic Policy 2017,” Gowda added.

“The policy is a multi-level engagement that is designed to shift from traditional farming in view of recurring droughts and erosion of soil quality. In that sense, it is a forward-looking policy and provides the farmer with muchneeded market linkages. The state is the first in the country do so,” he said.

Currently India only exports close to millets worth $15 million.

Meanwhile, S K Pattanaik, secretary, department of agriculture and cooperation, government of India, said, “The Central government is working on the new nomenclature for millets.”

“They should be called nutri-cereals for the sheer amount of nutritional values intact in them,” he added.

Pattanaik stated that the Indian Agricultural Research Institute (IARI) was working on the highyielding varieties of millets and increasing its shelf life.

He added that new protocols were being devised with the help of the Quality Council of India (QCI) and the Food Safety and Standards Authority of India (FSSAI) for the quality and control of millets across value chain.

The fair

The Organics and Millets 2018 - International Trade Fair will showcase the growing awareness about an alternative lifestyle and farming that respects nature.

Nutritionally superior to wheat and rice owing to their higher levels of protein with a more balanced amino acid profile, crude fibre and minerals such as iron, zinc and phosphorous, millets can provide nutritional security and act as a shield against nutritional deficiency, especially among children and women.

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Food Technology | November 2017

Modi reviews steps taken to reduce undernutrition and related problems

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rime minister Narendra Modi recently reviewed the progress and efforts being made to prevent and reduce undernutrition and related problems in India. The high-level review meeting was attended by officials from the prime minister’s office (PMO), NITI Aayog and other ministries.

Narendra Modi Prime minister of India Contined from page no 4

Anaemia (iron deficiency), B-complex vitamin deficiency and pellagra (niacin deficiency) can be effectively tackled with the intake of less expensive but nutritionallyrich food grains like millets.

Millets can also help tackle health challenges, such as obesity, diabetes and lifestyle problems, as they are gluten-free, have a low glycaemic index (GI) and are high in dietary fibre and antioxidants.

The Organics and Millets 2018International Trade Fair comes in the wake of the Food Industry Leader Consortium for Organics and Millets (FILCOM), which was organised in Bengaluru by the state agriculture department earlier this year.

Many food industry leaders like Britannia, ITC, iD Fresh Foods, Pro Nature Organic Foods, Mother India Farms, Phalada Agro and Sresta Natural Bioproducts Pvt Ltd attended the consortium, which was organised to restore millets’ place in people’s everyday diets.

The Organics and Millets 2018 International Trade Fair will be co-organised by the government of Karnataka’s department of agriculture, the Karnataka State Agricultural Produce Processing and Export Corporation Limited (KAPPEC), the State Agricultural Universities and Jaivik Krishik Society.

The International Competence Centre for Organic Agriculture (ICCOA) will be the knowledge partner for the event, while the Associated Chambers of Commerce and Industry of India (ASSOCHAM) is its industry partner.

The Indian Institute of Millet Research (IIMR) and the International Crop Research Institute for the Semi-Arid Tropics (ICRISAT) are the millet research associates.n

The current status of malnutrition, stunting and related problems was reviewed.

Successful nutrition initiatives in some other developing countries also came up for discussion.

Modi stressed on the need to work towards

concrete objectives to reduce stunting, undernutrition, low birth weight and anaemia. He emphasised that visible and measurable results should be seen by 2022, the 75th anniversary of Independence.

Towards this end, real-time monitoring towards progress of nutrition outcomes was discussed, especially in the worst performing districts.

Senior officials repeatedly emphasised that the initiatives of the government of India, such as Swachh Bharat Abhiyan, Mission Indradhanush, Beti Bachao -

Beti Padhao and Pradhan Mantri Matru Vandana Yojana, were having a positive impact on nutrition.

In this context, the prime minister called for convergence among all schemes of the Central and state governments, which, directly or indirectly, have an impact on nutrition outcomes.

He added that raising social awareness towards the importance of nutrition was necessary to achieve the desired results. He stressed on the importance of using informal channels to generate this awareness.n

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November 2017 | Food Technology

Punjab Sind dairy plans to pierce the International Market With Existing & New Products By Receiving an award of Most promising Brand in Bangkok ,The company has strategy to nurture at a fast speed in all dimension. After the achieving sufficient target and as per requirement of products the board of directors has determined to expand for enhance the production capacity to satiate the demand and have invested more than 15 crore in the state of art machinery imported from Germany, it is a unit which needs to be seen it is the first dairy in private sector to have a fully automatic plant.

Punjab sind journey began way back in 1969 by late jagjit singh bajaj with small shop in khar,Mumbai

The massive success of organisation is evidenced through the growth rate of the company, who has successfully tapped the potential market gap in the high class societies of Mumbai ,Gujrat, Goa. The company has successfully recognised a brand allegiance in the major areas of Mumbai. The company also establishes individual market with alliance of various malls and institutions Saheb bajaj , and other directors have fine experience of milk business and inborn management skills, which have lead to planning a quantum rise through this ambitious project . Presently the company sells its product in respected Punjab sind brand .The brand resembles

quality and care for the health of the consumers.

The company desires to spread out in the present area of operation, and its enthusiastic to sell its esteemed products through a well-set circulation line in mumbai, pune, goa and other states .The company has unique plans to pierce the International market as it received the award of Indias most promising brand in Bangkok. The company wishes to manufacture the products in the state of art processing unit at goregaon under the brand name of Punjab sind dairy products pvt ltd. Owing to vision of directors the company has already achieve the International certifications Like ISO 9001-2000 and the I I a c c p .The company also obtains the Export Inspection Agency License and Agmark.

The company presently procures hygienic good quality milk from private dairy farms, dairy farming cooperative societies and from other dairies if required. The company has procedure to develop their own dairy farm for obtaining the best quality milk required for the export purpose. The directors trust that quality with consistency will reap rewards for the company in terms of sustainable business. With your support, the directors envision their company among the zenith dairy industries in India.

The Directors have proven track record of continuous and increasing profitability since preliminary business

The promoters of the company possess the UNIVERSAL VISUALIZATION of business developments. Saheb bajaj has visited different parts of the world to study the global scenario of the milk industry. This has resulted into dynamic foresight and wide-vision for the captioned venture. He has studied the various marketing strategies and have worked upon the best appropriate model for India, in the fast changing economic scenario of India. The company is focusing on retail and institutional market sale, where the expect the maximum value for their product.n

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Food Technology | November 2017

Indian Cold Chain Industry – Challenges and Opportunities

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old Chain Industry equipments are responsible for increasing the shelf life of a particular product. Due to the shift in focus from increasing productivity to providing better storage and transport facility, the Indian Cold Chain Industry has gained importance. The industry has become an important part of the supply chain of products from farm to door. Looking at the rise in infrastructure to curb wastage, the cold chain industry in India is expected to grow at a CAGR of 19 percent from 2017-2022.

The cold chain market in India is expected to reach INR 624 billion by the end of 2017. The major revenue contributors in the Indian Cold Chain Industry are cold stores.

To look at it from a broader point of view, the cold chain ecosystem offers a wide array of opportunities. The prime motive of the cold chain industry is to protect the goods from turbulent weather conditions. If the cold chain solutions are applied effectively, they would extend the produce’s life and also keep the product nutrients well intact.

With around 3500 companies operating currently, the industry is quite fragmented and unorganised in nature. The cold chain supply base only comprises 8-10 percent organised players. India has a total of 5,381 cold chain storages with 95 percent storage capacity under private players. Out of these cold chain storages, 36 percent have a capacity of below 1,000 MT. The current capacity allows only 11 percent of the total produce to be stored. These numbers, however, look forward to grow in the coming future. If we were to believe the predictions, cold storage capacity in India is expected to grow at 13 percent per annum on a sustained basis for the next four years with the organised market growing at a faster pace of 20 percent.

The technical standards taken up are quite unsuitable for Indian conditions resulting in failure of achieving optimum performance of standard refrigerating systems.

Inadequate labour knowledge and training in handling temperature sensitive products is also a concerning factor including the cost involved. In the west, fuel cost constitutes to 10 percent of operating expenses of cold storage as compared to 30 percent in India.

Cold storages require steady power supply. This is a longstanding

problem in India. Frequent power cuts are a major factor of concern in India. These companies have to invest separately in power back-ups which pushes the capital investment requirement.

India is surely a land of opportunities for foreign players looking at the constant, promising growth over the past few years.

But, for foreign players to invest in Indian Cold Chain Industry, Indian Government has to act like an effective catalyst. The government started promoting a food safety and security bill recently which would require storage and cold chain facilities in order to reduce food wastage.

This surely is a good initiative taken up

by the government. The utilisation of cold chain logistics includes both cold storages and refrigerated transportation and is used to increase the shelf life of food produce. With more than 40 percent of agricultural produce being dumped in wastage bins due to lack of proper cold storage facilities, a focused effort on the government’s part is quite critical for new players to enter the league.

A lower cost of funding for setting up cold chain infrastructure facility would be helpful. Having said this, the market participant needs proper awareness about the need and demand of the cold chain facility. A proper and better understanding

about efficient refrigeration techniques would play a significant role in promoting the cold chain market in India.n

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November 2017 | Food Technology

FSSAI new list includes new additives and ingredients in line with Codex

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he Food Safety and Standards Authority of India has issued a draft notification for amendment to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, to permit more additives and prescribe their limits as per the international standard Codex.

According to experts, these regulations, called as Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017, brings into picture detailed products and ingredients, as well as changes in several food categories and food items. This brings under scanner and compliance, various newly used additives and ingredients.

“For example, dairy and non-dairy based whiteners, or use of terminology 'Peeled or cut, minimally processed fruit' instead of 'Peeled or cut fresh fruit.’ Such technical terminology gives a better idea to the food business operators about the kind of compliance that should be observed against certain products that are closely linked to each other,” states Ashwin Bhadri, CEO, Equinox Labs, an NABL-accredited lab.

He added, "It clears the confusion any food business operator might have regarding regulation that he/she has to follow. Also, this helps food safety officers and related stakeholders to clearly differentiate the complying businesses from non-complying ones.

These changes might seem small, but overall, these changes can ensure a better, safer product and stronger business and Indian food market."

The draft describes dairy-based drinks, flavoured and/or fermented, imitation chocolate, chocolate substitute products.

Hard candy, soft candy, nougats and marzipans. Dried whey and whey products, excluding whey cheeses along with limits of various additives.

Draft on Antibiotics

Meanwhile, FSSAI has notified the Food Safety and Standards (Contaminants, Toxins and Residues) Amendment Regulations, 2017, specifying the tolerance limit of antibiotics and pharmacologically active substances.

These regulations have clearly defined antibiotics and pharmacologically active substances that should not be added into food products from animal sources or fisheries.

Overall, there are 21 antibiotics which are and can be used in humans and animals, and 71 antibiotics which can be used exclusively in animals. A detailed information on their tolerance limits and the different food types with

Ice Make Refrigeration Limited – SME IPO Gets Highest Subscription

special tolerance levels - all are defined in this regulation.

According to Bhadri, this was a longdue regulation and this change will definitely have a positive impact on food industry depending on animal sources. A clear picture will help meat processors, handlers, traders and retailers to understand the health hazards an antibiotic or its excess quantity may have. This ensures that the food obtained from animal sources, is safe to consume, of good quality and hygienic.

He explained, "Any antibiotic in excess or its presence alone can be dangerous to the health of a human. Such antibiotics can lead to the development of its resistance to the human pathogen.

This means, that if that particular drug is used to treat a human being against that particular pathogen, the microorganism, now immune to that drug, will be untreatable.

He added, “This can result into Development of Drug-resistant strain; Using higher dose/different drug which can be dangerous to other human organs with effective side-effects.

Thus, these regulations will prevent the development of drug resistance in human pathogens as well as health hazards.”

In a statement, FSSAI said that use of antibiotics and pharmacologically active substances is required for disease control, the residue of such antibiotics and pharmacologically active substances could appear in the food from such animal, in the absence of requisite measure to control antibiotics and pharmacologically active substances’ residue in food.

As per FSSAI, “Further, internationally use of antibiotic and pharmacologically active substances are prohibited in food stuff of animal origin including fish and fisheries products. And there is ample evidence of development of antibiotic resistance in human pathogen, if these substances continue to come through food.”

The food regulator informed, “In order to ensure that the residue of antibiotic in food from animal does not pose a threat to human health, it is necessary to specify the tolerance limit of antibiotic and pharmacologically active substances in food stuff of animal origin. The FSSAI has notified this draft regulation for inviting comments from stakeholder within 30 days from the date of availability to public.”n

I

ce Make Refrigeration Limited (Ice Make) is one of the fastest growing Company in Refrigeration arena providing the total cooling solution of Refrigeration Equipements and it specifically deals in business vertical such as Cold Room, Commercial Refrigeration, Industrial Refrigeration, and Transport Refrigeration.

chains etc. Money raised through the IPO will be used to finance setting up of a coil manufacturing facility, up-gradation of its existing facilities and construction of an administration office, all at places near Ahmedabad. It would also spend some funds towards brand building and also invest in Bharat RefrigerationsPrivateLimited, its wholly owned subsidiary, for upgradation of its facilities at Chennai.

Ice Make is entering in Capital Market on SME Platform of NSE (NSE Emerge) and has offered the issue of 41,60,000 Equity Shares of Rs. 10 each with the price band of Rs. 55 – 57 per Equity Shares.

Its Issue (IPO) was opened on November 28, 2017, and was closed on November 30, 2017.

Over the years, its product offering have involved to include Cold Room, Glass Door Display Chiller, Blast Freezer & Chillers, Incubation Chambers, Ripening Chambers, Pre Cooling Chambers, Water Cooled & Air Cooled Chilling Plant, Ice Building Tank, Refrigerated Vehicle, Eutectic Van, Bunk House, Bulk Milk Chiller, Ice Cream Hardener, Ice Candy Manufacturing Machines and other Commercial Refrigeration under the brand name of ‘Ice Make’ and ‘Bharat’& ‘Trasfreez’ through its wholly owned subsidiary company Bharat Refrigerations Private Limited.

The IPO was subscribed more than 261 times as the Rs. 23.71 crore initial offer witnessed a book size of nearly Rs. 6,200 crore with the record-breaking subscription figure of an SME IPO. As per the data on NSE in details the portion of the issue reserved for Non – RetailInvestors was subscribed about 400.45 times in different categories such as Foreign Institutional Investors (FIIS) with 0.53 times, Domestic Financial Institutions with 1.15 times, Corporates with 46.75 times Individuals (other than RIIs) with 348 times, other 4 times and Retails Individual Investors (RIIs) was subscribed about 149 times.

The Ahmedabad-based company’s shares were offered in the range of Rs. 55-57 per share. Vivo Financial Services Private Limited was the Lead Manager to the issue. Ice Make is a refrigeration equipment manufacturer, engaged in providing cooling solutions for industries like dairy, ice cream, food processing, agriculture, pharmaceuticals, cold

Cold Room Refrigeration business was commenced by Promoters in 2002. It contributed 63.41% of the total revenue for FY 2017. Commercial Refrigeration business was commenced by Promoters in 1993. It contributed 14.41% of the total revenue for FY 2017. Industrial Refrigeration business was commenced

by Promoters in 2003. It contributed 13.49% of the total revenue for FY 2017. Transport Refrigeration business was commenced by Promoters in 2012. It contributed 5.75% of the total revenue for FY 2017. The company has PAN India presence as it has branches, dealers and associates located in Ahmedabad, Chennai, Bikaner, Cochin, Cuttack, Goa, Hubli, Jodhpur, Kolhapur, Kolkata, Nagpur, Patna, Pune, Pondicherry, Trivandrum with wide and reputed customer base across each industry.n

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Food Technology | November 2017

GST to Transform FMCG Logistics into Modern Business: Study

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he Goods and Services Tax (GST) will transform the entire business landscape of FMCG (fast moving consumer goods), retail and logistics into a modern and efficient model, a survey.

An Assocham-MRSS India joint study on the FMCG sector’s logistics said big corporations are remodelling their operations into bigger logistics and warehousing under the uniform tax regime.

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Therefore, limiting alcohol intake is a means to prevent cancer. She said, “The good news is that, just like people wear sunscreen to limit their risk of skin cancer, limiting alcohol intake is one more thing people can do to reduce their overall risk of developing cancer.”

Not only does excessive alcohol consumption cause cancer, but it also can delay or negatively impact cancer treatment.

Oncologists are uniquely positioned to identify strategies to help their patients reduce their alcohol use; address racial, ethnic, gender and sexual orientation disparities that may place these populations at increased cancer risk, and serve as community advisors and leaders to raise the awareness of alcohol as a cancer risk behaviour.

More information about alcohol as a risk factor for cancer can be found on the Alcohol page of the Prevention and Healthy Living section of ASCO’s patient information website, Cancer.Net. Additionally, one can listen to a Cancer.Net podcast about this statement by LoConte, in which she discusses the relationship between alcohol use and cancer and explains why ASCO released a statement on this topic.n

According to the study titled ‘FMCG sector growth & logistic innovation’, new age warehousing and logistics would be assisted by the GST. The study said big FMCG firms are in the process of consolidating their supply chain operations into bigger warehouses.

“The new facilities will now cover about 450,000-500,000 square feet of space, almost five times the biggest warehouses right now,” it said.

The study added that at the same time,

logistics majors such as DHL, Allcargo and Mahindra Logistics were leasing bigger logistics spaces while real estate developers were investing billions in building bigger storage facilities.

Till now, the entire warehousing for FMCG was based on a tax law that attracted imposition on a movement of goods between one state and the other, the study pointed out.

“One or two small warehouses by large companies in each state may be phased out if they do not fit into their business models after implementation of GST.

Besides, large FMCG players are training their vendors and distributors on how to go about GST roll-out,” it added.n

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November 2017 | Food Technology

Concept of Root Cause Analysis - An Overview Root Cause Analysis

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n continuation to earlier articles on Concepts of Training Content Development and Concepts of Training Delivery, this article may be of further interest for industry fellow dealing with Root Cause Analysis

Definition of Root Cause

For Practical purposes, root causes are….

• • • • •

 Specific underlying causes  Causes which we can reasonably identify  Causes that we have the ability to resolve  Causes where we can think of effective solutions to prevent recurrence  “ Root – Cause analysis is a thinking process that makes use of data a variety of sources to identify the basic reason (s) for the appearance of a problem.”

Root Cause Analysis Assumptions • •

 “Beneath every problem is a cause for that problem.”  “If the root cause of a problem is not identified, then one is merely addressing the symptoms and the problem will continue to exist.”

RCA Goals

Identify…, What happened, How it occurred, & Why “it” took place. What we can do to prevent re occurrence

Levels of Causes • •

Physical Causes: Specific physical item that, if corrected / replaced would fix problem. System cause: Possible underlying cause of physical failure.

1. Define the problem Try and use SMART principles, i.e. Specific; Measurable, Actions oriented; Realistic; Time constrained.

2. Understand the problem Check the information, obtaining real data regarding the problem, gaining a clear understanding of the issues. This is when the various tools and techniques, such as Cause and Effect, brainstorming, etc, can be used.

3. Immediate actions Implement temporary countermeasures at the place of the problem. ‘The further away from the problem source the solution is determined, the less likely that the solution will be effective’.

4. Corrective actions Determine and prioritise the most probable underlying causes of the problem, as the temporary counter-measure may not resolve the root cause. Taking corrective actions to at least mitigate or preferably eliminate the causes.

5. Confirm the solution After the measures have been determined and implemented the success of the adopted approach needs to be established. Having confirmed the success of the suggested solution then rules or control methods need to be established that will avoid the problem ever happening again. This is probably the most important phase in the RCA, but the one most often missed.

RCA Tools

Let us Focus on 5 WHY Analysis in the article:

5 Why’s Preparation:

Five why’s is a Root Cause Analysis Tool. Not a problem solving technique.

The outcome of a 5 Why’s analysis is one or several root causes that ultimately identify the reason why a problem was originated. There are other similar tools as the ones mentioned below that can be used simultaneously with the 5 Why’s to enhance the thought process and analysis.

Any 5 Why’s must address two different problems at the same time.

The first part is related to the process that made the defective part. (“Why made?”)

The second one must address the detection system that was not able to detect the defective part before it became a problem. The lack of detection of a defective product is a problem of its own and must be treated independently than the product problem itself. (“Why not detected?”)

The 1st WHY

Clear statement of the reason for the defect or failure to occur, understood even by people that is not familiar with the operation where the problem took place.

Often this 1st Why must be a short, concise sentence that plainly explains the reason. Do not try to justify it, there will be time to do that later on in the following why’s if it is pertinent to the thought process. It is Okay to write it down even if it seems too obvious for you. (It may not seem that obvious to other persons that will read the document).

2nd WHY

A more concise explanation to support the first statement.

Get into the technical arena, the explanation can branch out to several different root causes here. It is OK to

follow each of them continuing with their own set of remaining 3 why’s and so forth.

3rd WHY

Do not jump to conclusions yet, follow the regular thought process even though some underlying root causes may start surfacing already.

This 3rd why is critical for a successful transition between the obvious and the not so obvious. The first two why’s have prepared you to focus on the area where the problem could have been originated; the last three why’s will take you to a deeper comprehension of the problem. Visualize the process where the product went through (process mapping) and narrow down the most likely sources for the problem to occur.

You do not need to answer all the why’s at the same time, it is an investigation activity and it will sometimes require you to go to the process and see things you could have missed at first.

You may be missing the obvious by rushing into “logical” explanations”.

4th WHY

Clear your mind from preconceived explanations and start the fourth why with a candid approach. You may have two or more different avenues to explore now, explore them all. Even if one or several of them turn out not to be the root cause of the problem, they may lead to continuous improvements.

This is a good time to include a Cause and Effect analysis and look at the 5 M’s.- Method, Materials, Manning, Machines and Mother Nature

5th WHY

When you finally get to the fifth why, it is likely that you have found a systemic cause. Most of the problems in the process can be traced to them.

Even a malfunctioning machine can sometimes be caused by an incorrectly followed Preventive Maintenance or Incorrect machine parameters setup.

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Food Technology | November 2017 Contined from page no 10

two more why’s to deep dive into the systemic cause.

Conclusion

A good way to identify if the 5 Why’s was done properly is to try to organize the collected data in one sentence and define it in an understandable manner. If this cannot be done or the sentence is fragmented or meaningless chances are that there is gap between one or several of the why’s. You then must revisit the 5 Why and identify those gaps to fill them in. If there is coherence in the way that the sentence is assembled, it shows consistency on the thought process.

When you address a systemic cause, do it across the entire process and detect areas that may be under the same situation even if there are no reported issues yet.

If you have reached the fifth why and you are still dealing with process related cause(s), you may still need one or

It is said that a well defined problem is a half resolved problem; hence it is important to state the problem as clearly as possible.

Whenever possible define the problem in terms of the requirements that are not being met. This will add a reference to the condition that should be and is not.

FSPCA Courses for Preventive Control for Human Food

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r. Manan Bajaj of TRESBON CONSULTING, being one of the Lead Instructors of FSPCA Preventive Controls for Human Food conducted third session from Nov 23rd-25th, 2017 in Mumbai and all participants were evaluated and are Preventive Control Qualified Individuals (PCQI) as required for FSMA implementation. All the chapters of the FSPCA Course Curriculum were discussed in detail examples of Indian context and case studies prescribed in the Course curriculum.

An introductory module related to Foreign Supplier Verification Program (FSVP) was also part of later session as the updated course curriculum includes optional delivery of FSVP Overview. Just to keep all informed FSVP is a different course and detailed course as can only be delivered by Lead Instructor for FSVP only.

We got very good feedback from all participants of the course and the Next session is tentatively planned in Mumbai in the month of Jan or Feb 2018 n

Even though the discipline is called 5 Why’s is not always necessary to reach 5 before the root cause of a problem is fully explained; or it may take more than 5 why’s to get to the bottom of it. It will depend on the complexity of the process or the problem itself.

In any case, 5 has been determined, as a rule of thumb, as the number at which most root causes are clearly identified. Do not worry about not meeting or exceeding this number though. Just follow your thought process and let it decide how many Why’s you require to get to the point where the root cause is evident.

Something like:

“Problem Description” occurred due to “Fifth Why”. This was caused by “Fourth why” mainly because “Third Why” was allowed by “Second why”, and this led to “First Why”.

Challenge the root cause(s) that resulted from the 5 Why’s exercise to try to reproduce the defect. If you cannot there is a very big chance that you have not gotten to the bottom of it yet. If you do reproduce them, move on to the Corrective Action part and congratulate your team for a job well done.

Keep reading, Bye Manan Bajaj Director Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai

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November 2017 | Food Technology

Tractor maker ITL crosses milestone of 8 lakh farmers in 90+ countries

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nternational Tractors Limited (ITL), makers of Sonalika and Solis tractors, crossed the milestone of eight lakh farmers recently. The company, which exports to over 90 countries, is the country’s youngest tractor brand.

It registered consistent growth of 20 per cent until October 2017. It has reached over seven lakh farmers in states like Maharashtra, Madhya Pradesh, Rajasthan, Gujarat, Andhra Pradesh and Uttar Pradesh, and over a lakh farmers overseas.

Technologically-superior products, which are reliable in performance across any soil condition, and an exhaustive product portfolio addressing multi-utility requirements of farmers have helped the company achieve this success.

“Today, we offer the most productive and reliable products across the globe, which gets manufactured at our world’s largest integrated tractor plant, located in Hoshiarpur, Punjab,” Mittal said.

“We, at Sonalika, firmly believe not only in the concept of Make in India, but also in Make Quality in India,” he added.

The company has customised product solutions to each country’s requirements. Its manufacturing plant in Hoshiarpur has a capacity of three lakh tractors.

It is equipped to develop engines, transmission and sheet metal and offers a strong engineering base. It launched the common rail direct injection (CRDI) technology in tractors.

“Today Sonalika ITL is a trusted brand among farmers across markets, in both India and overseas,” stated Raman Mittal, executive director, Sonalika ITL.

“We will continue to invest in strengthening our technology platform, while continuing to be a debt-free company and offering customised farming solutions to enable ease and convenience for our farmers across the globe,” said Mittal.

Looking back in history, no one would have imagined that a young Indian original equipment manufacturer (OEM) would emerge as a strong global player,” he added.

Sonalika ITL manufactures heavy-duty tractors whose horsepower (HP) ranges between 20 and 120.

It has a strategic business partnership with Yanmar, Japan.n

“The production of first tractor commenced with the strong belief of sheer passion to offer best solution to the farmers and not just a generic product,” Mittal said.

“This passion has led to the current state-ofthe-art manufacturing facility and in-house development of all key technologies,” he added.

GST Council recommends lowering of GST rates levied on chocolate, malt

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n a major relief to the food industry, the Goods and Service Tax (GST) Council, at its 23rd meeting in Guwahati, held recently, recommended reductions in the GST rates levied on a number of goods and services, including chocolate and malt, amongst others.

“This was done to rationalise the rate structure with a view to minimise classification disputes,” stated the Council, adding that it had also recommended the issuance of certain clarifications to address the grievances of traders on issues relating to the GST rates and the taxability of certain goods and services.

On the services side also, it recommended changes in GST rates to provide relief to restaurants.

The goods on which the Council recommended a reduction in the GST rate from 28 per cent to 18 per cent include cocoa butter, fat, oil powder, extract, essence and concentrates of coffee, miscellaneous food preparations, chocolates, chewing gum/ bubblegum, malt extract and food preparations of flour, groats, meal, starch or malt extract, waffles and wafers coated with chocolate or containing chocolate.

Feeling relieved on the reduction of the taxes on chocolate, chef Bunty Mahajan of Deliciae Patisserie, said, “Twenty-eight per cent was honestly too high for the chocolate category, and too big a jump from 12.5 per cent value-added tax (VAT).”

“Charging customers 28% on the sale of chocolate had a negative effect for us during Diwali, as that was when most of the gifting took place. I am happy to see a rate reduction, and confident that it will have a positive impact on the corporate and wedding gifting business,” she added.

From 18% to 5% •

•

Puffed rice chikki, peanut chikki, sesame chikki, revdi, tilrevdi, khaza, kazuali, groundnut sweets gatta and kuliya Flour of potatoes put up in unit containers bearing a brand name Chutney powder

• •

Desiccated coconut Idli, dosa batter

• •

Guar meal Hop cone (other than grounded, powdered or in pellet form) Certain dried vegetables such as sweet potatoes, maniac Unworked coconut shell Fish frozen or dried (not put up in unit container bearing a brand name) Khandsari sugar

•

From 12% to 5% From 5% to nil

• • • •

Sagar Kurade, managing director, Suman Projects Consultants Pvt Ltd, and former president, All India Food Processors’Association (AIFPA), has termed the decision as a step in the right direction.

“It is great that the government has realised that food should be placed in the lower tax bracket, and the food products have largely been placed in the lower tax rate now,” he added.

However, Kurade stated that issues related to branded and unbranded products attracting different rates and higher rates on certain machinery used in processing units still remain unresolved.

Besides, the GST council has taken decision to change the rates of GST levied on certain services for all standalone restaurants, irrespective of whether they are airconditioned or otherwise, and now it will attract five per cent without input tax credit (ITC).

Other changes Rationalisation of GST rates on goods From 18% to 12%

Food parcels (or takeaways) will also attract five per cent GST without ITC. Restaurants in hotels having room tariffs of less than Rs 7,500 per unit per day will attract five per cent GST without ITC.

•

Restaurants in hotels having room tariffs of Rs 7,500 and above per unit per day (even for a single room) will attract 18 per cent GST with full ITC. Outdoor catering will continue to be at 18 per cent with full ITC.n

• • • •

Condensed milk Refined sugar and sugar cubes Pasta Curry paste, mayonnaise and salad dressings, mixed condiments and mixed seasoning Diabetic food

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Food Technology | November 2017

Thums Up commemorates 40th Anniversary with launch of

Thums Up Charged

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he 40th anniversary of Thums Up, CocaCola India launched a variant named Thums Up Charged. The beverage major also stated that it intended to make the Indian cola brand the first home-grown billiondollar beverage brand in the next two years.

“Thums Up believes in a unique expression of masculinity that challenges us to believe that heroism is a choice,” said Vijay Parasuraman, vice-president, marketing, Coca-Cola India and South-West Asia.

He added, “By personifying this, the brand has become a metaphor for an uncompromising attitude and unshakeable self-belief, which inspires each of us to unleash our inner potential.”

“This belief is crucial to Thums Up, as it enables the brand to inspire millions of Indians and make them look up to Thums Up as an icon of masculinity. The launch of Thums Up Charged takes this iconicity to the next level, and will help accelerate the journey to becoming the first home-grown billion-dollar beverage brand,” Parasuraman said.

Thums Up Charged is the result of Coca-Cola’s steadfast commitment to innovation by offering more beverage choices to its consumers. Continuing with the same Toofani image, Thums Up Charged contains the strong taste and offers extra thunder to the consumers.

The product launch will be supported through a robust

integrated marketing campaign, including television, digital, radio, outdoor, social media and retail advertising, that will promote the brand’s great taste and functional stimulation.

The company and its bottlers will invest suitably in enhancing brand love, launching new packs, expanding distribution and augmenting manufacturing capacity to increase the sales of Thums Up by 2020.

Consumer and customer engagements for Thums Up@40 celebrations Coca-Cola India has planned year-round celebrations on successful completion of 40 years in India to enhance brand love, brand variants and strengthen operations and distribution.

The company will be rolling out a series of initiatives, including consumer-led engagement campaigns, along with exciting marketing campaigns with its brand ambassadors through digital, social, traditional and outdoor media channels.

A Thums Up Charged pack for every need Over the years, Coca-Cola India has introduced multiple pack options to allow consumers to enjoy the perfect serve size of their favourite Thums Up. The all-new Thums Up Charged will be available in seven different packs—180ml cans, 200ml cans, 300ml cans, 330ml cans, 250ml PET bottles, 400ml PET bottles and 500ml PET bottles. n

Uniliver’s “Dual-Headed Legal Structure”

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niliver s aid its review of the “dual-headed legal structure” that could see the AngloDutch consumer-goods giant consolidate its headquarters in either the UK or the Netherlands is “progressing well”.

two boards, governance rules, shareholder bases and annual meetings. Still, Unilever said today it will continue to apply the UK and Dutch corporate governance rules in the event of a unification, which includes the acquisition of the outstanding Unilever N.V. preference shares.

Market observers will see that as a reference to Brexit, with the UK still to find common ground with European Union officials over a deal before a fast-approaching deadline.

Some companies have already suggested they will exit the UK if it extracts itself from the bloc.

Unilever’s exit from its spreads business, which includes the Flora and I Can’t Believe It’s Not Butter brands, “remains fully on track”, the statement said.

“This review is progressing well and the board considers that unification with a single share class would be in the best interests of Unilever and its shareholders as a whole, providing greater ongoing strategic flexibility for value-creating portfolio change,” Unilever said in a statement.

An update of the company’s 2020 strategic plan is expected during a two-day annual investor event that starts tomorrow. It is targeting annual underlying sales growth of 3% to 5% between now and the end of the decade, after seeing that metric rise 3.7% in 2016.

The dual structure means the company has

“At the same time, Unilever has also continued to simplify its capital structure and ensure it remains at the forefront of good corporate governance.”n

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November 2017 | Food Technology

India – the leading importer of f&b machinery

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Long way to bring self-sufficiency in f&b processing machinery & equipment

he Indian food processing industry is moving up at around 15 per cent per annum, so also the allied segments like processing machineries, equipment, certifications, and technology.

There are about 7,000 food processing units in the country, many of which use outdated or traditional machinery and equipment for their value addition.

According to the Ministry of Food Processing Industries (Mofpi), there are thousands of bakeries, traditional food units and fruits & vegetables processing units in the unorganised sector in India. In the organised sector, there are more than 900 flour mills, 450 fish processing units, 5300 fruit and vegetable processing units and 200 meat processing units.

Imports currently account for 10-12 per cent of the total food-processing equipment market and growing rapidly.

Further there are no restrictions on the import of food-processing equipment into India. The total duty for import of food processing equipment is 50.8 per cent.

Says Naval F Pandole, founder of “Dukes” cold drink and VP – sales and marketing at Rexam HTW Beverage Can (India) Ltd, “The Indian f&b industry being a high growth area and in its very early stages needs the import of sophisticated modern machinery and equipment which unfortunately till today is not available in the country. Today, the sector is looking at supplying equipment specific to each type of product which is capable of high production rates at an economic cost. Environmental concerns are also taken into account.”

Imported state-of-the-art machinery are much more expensive than locally available products but they offer significant benefits in terms of yield recovery, lower maintenance and better quality output.

Vimal Kedia, MD, Manjushree Technopack Ltd, said, “In India, it is only in the last decade that we have seen a flood of packaged food products. However, serious processed food manufacturers still depend heavily on Germany, Italy, and the US for machinery imports. Most of the

companies customise certain machines to suit the Indian conditions of extreme humidity, and dust.”

Currently, imports from the US represent 30 per cent of the total imports of food processing equipment into India. Other major suppliers include Germany, Sweden, Switzerland, Italy, China and France.

According to the US Commerce Service, a trade promotion arm of the department of commerce’s international trade administration, major foreign food equipment manufacturers supplying to the Indian market are Alfa Laval of Sweden, Buhler India Pvt. Ltd of Switzerland, Cryovac India Pvt. Ltd of the US, Tetra Pak India Private Ltd and Schaaf Asia Pvt. Ltd of Germany.

Some major domestic food processing equipment suppliers include B Sen Barry & Co; Dr Froeb India Pvt. Ltd, C S Aerotherm, Continental Bakery Machines & Allied Products, Baker Enterprises, Indopol Food Processing Machinery Pvt. Ltd, Mittal International, PRS Technologies and Relief India, among many others.

“Foreign machinery suppliers coming to India can expect to face competition from established players as well as from a large number of small sized Indian firms. However, the Indian market offers significant export opportunities for equipment manufacturers if companies can deliver superior engineering solutions to end-users. Business deals for f&b equipment in India are generally negotiated on an individual basis through ongoing communication with end-users. This requires strong local representation to maintain strong relationships with potential customers and to call on potential customers to provide information about the company’s capabilities,” the Commerce Service said.

Growth drives

Presently technology, price, delivery and performance standards are critical factors that determine whether food processing equipment can be sold in the Indian market.

The cost of equipment and low cost production remain one of the primary factors that influence the sale of food processing equipment here.

Many f&b experts also found that upgrading would be another extremely important factor in the buying decision of the end users. The exporter would need to have a clear plan regarding the provision of upgrades and addons to their products, especially those required for capacity expansion. Aftersales service is also a key concern of Indian buyers.

“While adopting new technology – the Indian food processors look for the QRs that includes support in maintenance and operations, higher productivity, efficient lines, automation, improved ergonomics, operators friendliness, easy maintenance, compliance with the safety and hygiene requirements,” Rajiv Dhar, secretary general of Aseptic Food Processing & Packaging Industry Association of India (Afppa) told F&B News.

According to Dhar, India is a temperature sensitive zone. Here value addition is done under 0° C to 40-45° C. “One cannot blindly import foreign equipment for processing in India.

This country needs unique, flexible and easy maintenance tools to grow its value addition swiftly. I also see local availability of aseptic processing and packaging technology in cartons as a key invention to address the storage and supply chain issues in f&b category in the country,” he said.

Speaking about why India is the leading importer of f&b tools, Dhar said, “with the examples from small countries like Thailand, ultimately it is the will and business approach of entrepreneurs well assisted by the government policies that can help us in achieving Vision 2015 spelled out by the Mofpi. As far as machinery imports are concerned, I would like the Indian f&b machinery manufacturers to take note of a quote from the German

shipbuilding company that I wish to relate for the food sector in India as: We manufacture good machines, at a profit if we can, at a loss if we must, but always good machines.”

Trends

In India, important food processing sub-sectors are fruit/vegetable, fish, dairy, meat & poultry processing, packaged/convenience foods, soft drinks and grain processing.

The soft drinks and the confectionery sectors have recorded the highest inflow of foreign investment in the food processing sector, followed by the fruits and vegetable products, grain based products, meat and poultry, and milk food sectors.

The domestic dairy machinery industry is quite self-reliant and proficient in developing a range of equipment such as stainless steel dairy equipment, evaporators, milk refrigerators and storage tanks, milk and cream deodorisers, centrifuges, clarifiers, agitators, homogenisers, spray dryers and heat exchangers. However, the Indian industry needs latest technology such as self-cleaning cream separators, aseptic processing systems, milk testers, processing technology for the manufacture of yogurt, amino acids/ chelates for the dairy industry, and feeding systems for dairy-mixer wagons.

The world’s leading equipment companies like Hassia-Redatron, Invensys, Siebe, IMV Technologies and Tetra Pak have established manufacturing facilities and offices here through collaborations with local partners.

Major foreign collaborations in the field of dairy production and processing include ATE Enterprises Ltd with Stork Amsterdam BV of Netherlands; Punebased Filtron Engineers Ltd with Fristamn

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Food Technology | November 2017

Add rainbow to your meals! Switch to smart add-ons that up your foods' nutritional value However, experts also say food styling can be done intelligently enough to not adversely affect the nutritional value of the food.

CHEMICAL SPREAD

You may think that a bowl of salad is one of the healthiest meals. However, when eaten with processed salad dressings, the same can turn unhealthy.

Salads are normally a healthy choice, but to make it look more attractive, often too much of extra dressings such as mayonnaise and vinaigrette are added. These in turn end up making the healthy platter unhealthy.

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ost restaurants today consider food styling, or decorating food to make it more appetising, to be as equally important as cooking the food. However, to make dishes visually attractive a lot of artificial colours and flavourings are getting into them. In many cases, unhealthy food products, which can be detrimental in the long run, are being used as toppings.

"Food styling is a common practice in many restaurants nowadays," said

Processed oils used in making many commercial salad dressings can impede healthy eating in many ways.

Lalitha Subramanyam, chief nutritionist at Grow Fit. "From revamping their menu to improving their social media presence and having their guests fall in love with their food at first sight, food styling has benefits for restaurants."

According to her, styling is done while plating, by adding things like sauces, salad dressings, syrups and glazes.

"Commercial food styling also involves inclusion of additives to improve appearance, shelf life, etc."

Sofitel Mumbai BKC launches Bavarian wheat beer Erdinger Huette at Hriday

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ofitel Mumbai BKC, the flagship property of Sofitel Hotels and Resorts in India, has, in association with Bavarian Soul Hospitality, introduced the Bavarian wheat beer Erdinger Huette as a pop-up event at its outdoor venue, Hriday. It will be available until November 26, 2017.

Guests can relish an array of appetisers, including Wasser Buffalo Schetznel, Sausage Grazing Platter, Hähnchenschnitzel, Spicy Chicken Wings and cold cuts curated in-house by the chefs at the hotel, which will lend the Erdinger Huette for private parties and corporate events.

Biswajit Chakraborty, general manager, Sofitel Mumbai BKC, said, “Sofitel is known to bring unique and exquisite experiences to the city.”

“Through this association with Bavarian Soul Hospitality, we look forward to giving our guests an experience of the world’s most famous wheat beer in its true form,” he added.

“For our gastronomy pillar, authenticity is paramount, and with this association, we offer the best of Erdinger Huette to Mumbaikars,” Chakraborty said.n

"Many of these oils are actually rancid fats as high heat and pressure are used by manufacturers to create processed and refined oils," said Subramanyam.

"This results in the fat molecules getting denatured in ways that can destroy their nutrient value and lead to chronic inflammation in the body. Many chemicals and preservatives are used in bottled dressings to camouflage the flavour and smell of these hydrogenated fats and trans fats, which have been linked to countless health conditions."

According to Pavithra N Raj, dietician executive at Columbia Asia Referral Hospital in Bengaluru, adding excess cheese in pizzas to make them visually attractive is unnecessary and affects the health badly. Similarly, foam is often put over a coffee in coffee shops to make it look interesting. However, there are no benefits of this added foam for the person, she said.

Subramanyam said more monosodium glutamate (MSG) is added to recipes to give a savoury or meaty flavour.

Extensively used in Chinese cuisines, it is now used in all recipes to improve flavour and taste. MSG can cause headache, chest pain, palpitation and mild mood changes or worsen asthma, all of which are collectively referred to as the 'Chinese restaurant syndrome'.

Even 'frappuccinos' contain unhealthy products like carrageenan, commercial citric acid, and artificial

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November 2017 | Food Technology

"Synthetic colouring agents and dyes can have serious implications on health.

As per studies, the brilliant blue colour found in ice creams, cocktail syrups, candies and cold drinks can cause brain tumours, citrus red or orange colour can cause bladder tumours, allura red dyes found in beverages, candies and cereals can cause chromosomal damage, hyperactivity, lymphomas and tartrazine yellow in food items can cause asthma, allergies, insomnia, neurochemical and behavioural effects."

Contined from page no 15

flavours and sugars, all of which pose health hazards. Bread varieties are full of dough conditioners such as azodicarbonamide, DATEM, monoglycerides, diglycerides, and sodium stearoyl lactylate, all of which are linked to health issues. Preservatives such as calcium propionate are linked to ADHD, she said.

Raj said that many a time, in an attempt to make the food look attractive, restaurants end up decreasing the nutritional value of the food.

FAT LOAD

In Indian dishes such as dal makhani and palak paneer, often additional cream is being added on the top, which serves no other purpose than making the dish appear rich and attractive.

Excluding such styling can make the food healthier, said Raj. Tacos and kathi rolls are semi-cooked in most cases so that the colour does not get too brown and looks appealing.

But this may be unhealthy. Often extra cheese is sprinkled over this, further decreasing the nutritive value.

Sandwiches and burgers are prepared with too much of mayonnaise and cheese slices that pop out from the bread, which improves the beauty but affects the nutritional value. Even biryanis are served with deep brown onion fries that are used for garnishing but are unhealthy.

HOW IT AFFECTS HEALTH

Add rainbow to your meals! Switch to smart add-ons that up your foods' nutritional value Generally, food styling negatively impacts health as food often becomes calorie dense, which increases the obesity risk. Artificial flavours, colours and preservatives can lead to multiple health problems including cancer.

"Safety issues regarding food styling depend on the training and knowledge one has," said Dr Saurabh Arora, founder of Foodsafetyhelpline.com, a platform that helps implement food

safety practices by testing products, ingredients and facilities. "Ingredients used in the process play a major role.

If safe ingredients are used then it is not a threat, but on the other hand when too many synthetic colours and agents are used to make the food visually appealing and the chef does not have knowledge of the same, this could affect health," he said.

"These days we see many people following various cooking channels on social media and replicate the recipes.

Many times they are not even aware of the ingredients they use. They are not trained and above that there are certain guidelines for these ingredients to be followed which is mostly not abided by and thus makes the food unhealthy," Arora said.

FOOD COLOURING

Artificial food colouring makes your food more appealing and desirable.

Candies, cocktails, soft drinks, yogurts, biscuits, pickles, sauces and even cough syrups have artificial food colours.

Though its safety is still in question, a moderate use of it is allowed, according to industry standards.

Dr Varsha Gorey, senior clinical dietitian at Apollo Hospitals, Mumbai, said:

If used beyond recommended levels, these additives can have serious lifethreatening effects, Gorey said.

Effects of food colouring can be immediate, acute or long term.

Allergies, rashes, hives, sneezing, headaches, puffiness on face and extremities, and vomiting are some of the common immediate effects. Throat infection, cough and eczema leading to other infections are acute effects. The chemicals in colours might also lead to behavioural changes, hyperactivity and ADHD, she said.

AWARENESS IS KEY

While several western countries have banned the use of certain artificial colouring mediums, there is an increased usage of such things in most of the restaurants in India. So, the general public should be aware of what they consume, Gorey said.

HEALTHY CHOICES

Simple looking food can be prepared in a way to contribute to good health, experts say. "For example, cakes are decorated with loads of cream to make them look delectable," said Raj of Columbia Asia Referral Hospital.

"However, this is not a healthy choice.

Instead one can opt for plain cakes which are devoid of cream."

Similarly, salads can be made completely without fattening dressings and can be simply seasoned with salt, pepper, lime and a drizzle of oil, she said. Pizzas can be made at home with a limitation on the cheese, by adding more vegetables. Burgers and sandwiches can

be made without the addition of any sort of mayonnaise. One should remember that simple looking food, although not extremely visually attractive, is always a better choice, Raj said.

Subramanyam of Grow Fit said, "It is better to read the labels before buying bread and opt for ancient grains or sprouted breads, which do not have additives and need to be consumed instantly. There are many ways to make bland vegetables or salads tasty without using commercial substances. Vegetables not only add colour to a meal but also provide high concentration of vitamins, minerals and antioxidants."

In fact, vegetables such as carrots, beets, sweet potatoes, yams, onions and bell peppers are all naturally sweet and can reduce your cravings for added sugar.

Add them to soups, stews or pasta sauces for a satisfying sweet kick, she said.

ADD COLOUR WITH THESE

RED: Tomatoes, beets, radishes, cherries, grapefruit, red peppers, pomegranates, strawberries YELLOW: Sweet potatoes, carrots, lemons, mangoes, oranges, yellow peppers, pineapple, pumpkin GREEN: Spinach, green apples, avocados, green beans, broccoli, green cabbage, lettuce, peas

OPT FOR HEALTHY SUBSTITUTES • • • • • •

Instead of mayonnaise and sauces for salads or sandwiches, use curdbased dressing Use green chutneys of coriander and mint leaves instead of sauces Cream can be replaced with curd to garnish Instead of boiling veggies, try grilling or roasting, but do not blacken them Include carrots, beets, sweet potatoes, yams, onions & bell peppers which limit sugar cravings Add flavour to your salad by drizzling olive oil, sprinkling almond pieces, chickpeas or a little bacon n

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Food Technology | November 2017

West Bengal wins GI tag for Banglar Rasogolla after tussle with Odisha

T

he tug-of-war between neighbouring states Odisha and West Bengal over the origins of the Rasogolla, the muchloved sweetmeat, has witnessed some kind of settlement as the Geographical Indications (GI) registry recently announced the GI tag for Banglar rasogolla (also known as rasgula) as a foodstuff that originated from the state of West Bengal.

However, the decision has not a left bitter after-taste for the state of Odisha, as GI officials stated that the GI tag was given only to a particular variant of rasogolla.

The white syrupy dessert, made of pure chhana (an ingredient obtained from the curdling of pure milk) dumplings dipped into light sugar syrup, had been in the news recently over a longdrawn tussle between the two states, both of whom claimed that it originated in their state.

Background of the tussle

Odisha and West Bengal had been engaged in a bitter fight over the GI registration of rasogolla since 2015. The latter had proved, furnishing records, that it was invented by Calcutta confectioner Nabin Chandra Das in 1868. Meanwhile, the former claimed it was invented in Puri in the 13th century, and that the first avatar of the Rasogolla was the Oriya sweet, kheer mohana.

In September 2015, West Bengal filed an application to obtain the GI tag. The same year, Pradip Kumar Panigrahi, Odisha’s science and technology minister, set up a committee to trace the actual origin of the sweet. The committee presented a 100-page report to support their claim. Despite this, over the years, the battle became a prestige issue for both the states.

However, that GI registry mentioned that so far, no application for GI tag had been submitted by Odisha.

An official from the GI registry said, “We have uploaded all the documents related to this subject. What you will see is that we haven't received any recommendation or application by the state of Odisha. They too can get GI tag, if the necessary evidence is presented.”

“The GI tag has been granted for only for Banglar Rasogolla [which falls in class category of 30 in respect of foodstuff

(Rasogolla)], a term which refers only to a specific variant and not to the origin of the sweet,” he added.

#RasagollaDibasa in 2015, along with an exhibition to celebrate the sweet, and celebrated Rasogolla Divas in 2016.

“There was no conflict with Odisha state, as the application was only for a specific variant, which was different in colour, texture, taste, juice content and method of manufacturing from the variant produced in Odisha (Pahala Rasagolas),” the official stated.

As per the draft submitted with the GI registry, it was estimated that more than 1,00,000 sweetmeat shops in West Bengal were associated with rasogolla-making industries.

While Bengal chief minister Mamata Banerjee had presented the sweetmeat as a cultural ambassador of the state, the Odisha government launched a social media campaign titled

Pashim Banga Mistatma Byabsayee Samity, the concerned producers’ association, declared that approximately 2,00,00,000 rasogollas are produced per day, and the total revenue generated in the state by sale of Banglar Rasogolla per year is approximately Rs 3,600 crore.

Thus the grant of a GI registry in favour of Banglar Rasogolla would help in the trade, export and authentication of uniqueness of the traditional sweet of West Bengal and maintain its quality standards.n

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November 2017 | Food Technology

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November 2017 | Food Technology