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FOODANDBEVERAGE MATRIX
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November 2019 | Food And Beverage Matrix
FOODANDBEVERAGE MATRIX
MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers;
Editor’s Note
Hello! Although we are focusing on Bakery in this edition, would like to bring it to everyone’s notice that FSSAI has taken a very important step to improve food standards in the country as Food Safety and Standards Authority of India (FSSAI) has issued a draft notification for regulating the food sold to school children in school canteens and periphery, Called the Food Safety and Standards (Safe Food and Healthy Diets for School Children)
Regulations, 2019, these regulations are based on FSSAI’s 10-point charter for food sold, supplied to school children. As per the norms, the FSSAI has sought a prohibition on sale of food commonly called as ‘junk food’ to school children. The apex food regulator has said that foods which are referred to as foods high in fat, sugar and salt (HFSS) cannot be sold to school children in school canteens/ mess premises/ hostel kitchens or within 50 metre of the school campus. “With the aim to ensure safe and wholesome food for school children, FSSAI has proposed a draft regulation titled Food
Safety and Standards (Safe Food and Healthy Diets for School Children) Regulations, 2019. At the heart of these regulations is a fundamental idea to make it clear what is healthy for children and what is not.” The draft regulations have provisions about responsibilities of school authority to ensure safe food and healthy diets on school premises, promotion of safe and healthy foods in and around the school premises, food marketing and advertisement to school children, and monitoring & surveillance. The draft also talks about general guidance for providing safe and wholesome food to children in which the food is divided into three categories. The Eat Adequately category which will include 70-80% food of the menu, Eat Moderately category which includes packaged food and other similar stuff to be eaten occasionally in small portions and third was Eat Sparingly which includes HFSS food and regulation says it should be discouraged. FSSAI
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has also decided to urge the state governments to frame healthy diets for school children in accordance with the general guidance given in this regulation. Ten-point charter of the regulation. 1. School Management/ Contracted FBOs operating Mid-Day Meal scheme must obtain a registration or licence as applicable and comply with the requirements of sanitary and hygienic practices to the food service establishments as specified under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. 2. Foods which are referred to as foods high in fat, salt and sugar cannot be sold to school children in school canteens/ mess premises/ hostel kitchens or within 50 metre of the school campus. 3. Encourage schools to adopt a comprehensive programme for promoting safe food and healthy diets amongst school children, and to convert school campus into Eat Right School focussing safe and healthy food, local and seasonal food and no food waste as per the specified benchmarks. 4. Encourage School Authority to promote consumption of a safe and balanced diet in the school 5. The School Authority shall ensure that FBOs supplying prepared meals in the premises are on the basis of general guidance provided in the regulation and as per the direction issued by the food authority or the commissioners of food safety. 6. Nutritionists, dietitians may be engaged by the school authority to assist in the preparation of menu for the children, periodically. 7. FBOs manufacturing HFSS food products barred from advertising such foods to children in school premises or within 50 metre of the school campus. 8. FBOs to support healthy eating in schools and not market, sell, or give away low nutrition foods anywhere on school campus, including through logos, brand names, posters, textbook covers etc. 9. Regular inspection of premises to ensure that safe, healthy and hygienic food is served to students. 10. Creating a sub-committee by the State Level Advisory Committee to monitor the implementation of this regulation and to ensure availability of safe and wholesome food to school children. For the interest of readers an article on” Organic Production” is also included in this edition, as it may be of use for companies dealing with Organic Products. Best of Luck! Please keep sending us your valuable suggestions with your expectations & feedback to manan@tresbonconsulting.com. For more articles you may also log on to our website and enjoy reading any time. THANK YOU MANAN BAJAJ
Food And Beverage Matrix | November 2019
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November 2019 | Food And Beverage Matrix
M B SUGAR RECEIVES THE CERTIFICATE OF GUINESS WORLD RECORDS
M
B Sugars & Pharmaceuticals Ltd a Sugar World company incorporated in the year 1997, Miracles at Guiness World Record by achieving the " Certificate of Participation " in Guiness World Record 2018. This Participation is for the worlds Largest MUD PIE 1345Kg (2965Ib 3.48) Organised by Trinity Group at Panaji, Goa on 3rd August 2018 In conversation with Director Marketing - Mr. Samyak Lodha for this achievement said its all team Effort & Success. He said its our hat-trick at Guiness World Record as, earlier also we have participated for the World Record of 5,555 Cup Cakes in 2016 and also this year 2019 for Bread Pudding of 1424 KGS. Asking about his achievement at M B Sugars, he said that we have a team of highly qualified and experienced people. M B Sugar, serves all major Pharmaceutical companies in India and abroad & also serves to various star hotels, bakeries, hospitals & other food companies. This " CERTIFICATE OF PARTICIPATION " was given in a ceremony by Mr. Joseph Dias of Trinity Group at Panaji, Goa & we wish M B Sugar will be a Continuous success story ahead in future also. India Hospitality Expo 2018 was organized by Trinity Group, and was supported by Goa Tourism, Goa Chamber of Commerce, Goa Culinary Forum, Govt Tourism Corporations of India, in association with Hospitality Partner Victor Alcon Group.n
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November 2019 | Food And Beverage Matrix
AAK KAMANI wins 2nd Runner-up at the FI HI Innovative Product Showcase vote for the most innovative product. AAK Kamani’s Waferlicious won the 2nd runner-up prize. The product gave a guilt free indulgence with a creamy crunch experience without compromising on health. The ingredients used were LS51, a low SAFA fat for the centre cream with wafer chunks and Chokita V coating giving a tasty and shiny texture to the product.
Mr. Rahul Gupte, V.P. Institutional Sales and Marketing, AAK Kamani
N
o v e m b e r 1, 2019, Mumbai: AAK Kamani, India’s leading manufacturer of specialty oils and fats participated in the prestigious Food ingredients India & Health ingredients (Fi India & Hi) Expo. The Expo is the most comprehensive B2B show in the Indian subcontinent for the food and health ingredients and processing and packaging industry. It was held from 22nd – 24th October 2019 in Mumbai. The Innovative product showcase is one of its kind competitions where visitors
Mr. Rahul Gupte, V.P. Institutional Sales and Marketing, AAK Kamani says, “FI HI India is a great platform to learn about the latest industry developments, meet new business prospects and launch products to gain competitive advantage in the fastest growing food marketplace in the world. AAK Kamani is a pioneer in offering a unique portfolio of specialty, semi-specialty products and solutions within the Bakery, Dairy, Chocolate & Confectionery, and other categories and we are extremely happy to win the Innovative Product Showcase prize.” The expo also included technical seminars and live demonstrations for visitors giving them an insight into the food and processing industry. The expo was a great platform for networking and an immense success.
About AAK KAMANI: AAK Kamani is India’s leading manufacturer of specialty oils and fats. Our strength is our codevelopment approach wherein we work in close collaboration with our customers for product development- from ideation to launch. This helps to meet our customers’ high standards and create lasting business relationships. AAK Kamani offers a unique portfolio of semi-specialty, specialty products and solutions within the Bakery, Dairy, Chocolate & Confectionery, Pharmaceuticals, Personal Care and Nutraceutical industries. In 2015, AAK Kamani was formed by the joint venture of two companies – AAK, AB & Kamani Oil Industries Pvt Limited with AAK, AB as the majority shareholder in the company. http://www.aakkamani.com/
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November 2019 | Food And Beverage Matrix
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November 2019 | Food And Beverage Matrix
HEALTHY LIVING: SNEAKING HEALTHY INGREDIENTS INTO COOKIES - Mr. Arun Varma, V.P. - Sales & Marketing, AAK Kamani brands available in the market today that offer these much-required nutrients, while also satiating hunger pangs of consumers. Fat is one of the key ingredients in cookies, owing to which, specialty fat manufacturing companies offer several added attributes like multi-purpose, aerated, less than 1% trans-fat, reduced mixing time, and enhanced creaming
C
ookies have always been one of the most preferred sweet treats for most consumers, along with being the ideal go-to snack for working professionals. However, in the recent past, a number of them have been prioritising health and wellness amidst their busy lifestyle, and have thus been switching to healthy convenience food. Cookies are an integral part of this healthy and quick food space, which has also significantly contributed to the growth of this market. Considering the lack of time that consumers deal with these days to prepare sumptuous meals and avail the required nutrition, cookies serve as a great source of the same with added convenience. The best part about healthy cookies is the diverse forms that they are available in that include — low-sugar, high-fibre, breakfast biscuits, vegan cookies, keto cookies, and many more, which have further fuelled the demand for the market. Moreover, with the consistent increase in the disposable income of consumers, and several high net worth individuals (HNWIs) in the market, premium cookies with the aim of an improved lifestyle are also generating massive demand as ‘functional food products’. This change in the preferences of consumers has changed the approach of manufacturers too, with a number of them entering the healthy snacks space, which includes nutritious and filling cookies that are low on calories. A majority of these manufacturers is prioritising the high level of protein in these cookies, as consumers are increasingly driven to protein-rich products to achieve their desired level of fitness. Milkproteins in particular, are preferred in healthy cookies by manufacturers and consumers alike for being rich in essential micronutrients like calcium, phosphorous, and magnesium. There are various healthy cookie
abilities. This leads to better volume, along with light and crisp cookie creations, with an enhanced flavour. Such products help in enhancing the taste and nutritional content of the cookies, while keeping a count on the calories, as well. Researchers have predicted that this market is expected to grow further over the next few years, with an
improvement in distribution channels and cost efficiency of healthy cookies comprising functional properties. As a healthy lifestyle is a key requirement of
consumers
today,
and
with
manufacturers customising cookies to cater to their needs, a bright future for this sector lies ahead.n
Given below is a recipe on healthy cookies by AAK Kamani. FLAX OATMEALCOOKIE
INGREDIENTS:
Ingredients
Gms
Flax seeds, whole
100
Flax seeds, ground
150
Oats
500
Whole wheat flour, atta 400 Refined flour, maida
600
METHOD: • Mix ground flax seeds, oats (reserve a little for garnish), whole wheat and refined flours, baking soda together • Cream K-Lite, Foodlite, ginger powder, milk powder, glucose powder and powder sugar together
K-Lite
900
Foodlite
100
Baking soda
25
• Gradually add in the milk and the essence and continue creaming
Skim milk powder
50
• Add in the flours and mix well
Cold milk
350
• Pipe on the baking trays using a plain meringue nozzle
Powder sugar
750
• Sprinkle with flax seeds and a little reserved oats
Glucose Powder
100
• Bake as specified
Ginger powder
75
Time & Temperature:
Butter essence
7.5
Temperature: 1550c
Time: 15-20 mins
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November 2019 | Food And Beverage Matrix
INDIAN GOVERNMENT NOT TO SIGN THE RCEP PACT
I
NEW ERA IN LIQUID BLENDS
n today’s world consumers are more eager in wanting to experience unique and different flavours when it comes to food and beverages. They are becoming more adventurous with flavours and textures without compromising in the overall health and wellness.
T
he Indian government did not sign the Regional Comprehensive Economic Partnership or RCEP as it feared that the farmers and trader would not be able to compete with China, Australia and New Zealand. In fact everyone in India was so wary of it. RCEP is a free trade agreement originally devised to consist of 16 countries across the Asia-Pacific region. The pact looks to drop tariffs and duties between the members so that goods and services can flow freely between them. At the RCEP’s administrative core is ASEAN: an intergovernmental grouping of 10 Southeast Asian countries – Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand and Vietnam. It was proposed that the ASEAN bloc will be joined with six dialogue partners: China, Japan, India, South Korea, Australia and New Zealand. RCEP sought to change the game. With its original 16-country composition, it would have been the world’s largest trading bloc with half the world’s population and around a third of global GDP. While the RCEP is administratively built around ASEAN, the main mover is actually China. It was pushed by Beijing starting 2012 in order to counter another free trade agreement that was in the works at the time: the Trans Pacific Partnership. While free trade is good for China, it could end up being bad for India. And many traders in Indians fear that once import barriers are demolished, its industries would be unable to compete with China and Chinese goods would flood Indian markets. This is not a groundless fear. More than two-thirds of the total value of trade between India and China consists of Chinese exports to India. To make matters worse, much of what India exports is raw, unprocessed material such as cotton yarn and
iron ore, which add little value to India’s domestic economy. On the other hand, China exports high value goods such as electronic devices and electrical equipment. But it’s not only industrialists. India’s farmers were worried too given that they also would be unable to compete on a global scale. Particularly worried is the milk sector. A huge source of income for crores of farmers, India’s milk industry would struggle to compete if forced to face off against the highly developed dairy industry of New Zealand and Australia. To make matters worse, India is under an intense slowdown in the wake of demonetisation and the new Goods and Services tax. For example, the output of eight core sectors of the Indian industry – coal, crude oil, natural gas, refinery products, fertiliser, steel, cement and electricity – declined by 5.2% in September. Sensing an opportunity to voice popular discontent, the largely moribund political opposition stirred to life on this issue. Earlier, the Congress had characterised the RCEP as the “third jolt” to the economy after demonetisation and the introduction of the Goods and Services Tax. The Left had also opposed the RCEP. The Communist Party of India (Marxist)’s farmer wing, the Kisan Sabha announced a nationwide protest on against the bloc. Even the Rashtriya Swayamsevak Sangh, the parent body of the ruling Bharatiya Janata Party, had raised red flags about the RCEP as part of its long-standing economically protectionist agenda. This opposition made the Modi government quite wary of rushing into a deal. As a result, India made a number of last-minute demands, eventually rejecting the RCEP itself. Given India’s low-industrial base, the RCEP would help it “make the transition from an agriculture-based economy. Moreover, the RCEP would have benefited Indian consumers, offering them a greater range of products and services at lower pricesn
In recent years there has been an overall increase in the consumption of milk due to perceived health benefits. According to a Mintel Market Report, the volume consumption per capita in Australia maintains the highest consumption of milk at retail. However, value growth is still expected to come from low consumption markets. In few years China and India will emerge to be the leading markets in the consumption of milk.
How does Kancor solve this? Given that dairy is not part of a typical Asian diet; the only way brands could survive is by keeping the consumers engaged by inventing new and unique flavours. Familiar flavours are likely to appeal to local tastes and encourage consumers to trial new products. Kancor’s ingredient solutions team has done an extensive exploration of these trends and have created the “TastyKan Golden Milk Spice”, a natural, multispice solution with Turmeric and Cinnamon as the key highlights. In addition, Turmeric from C-Capture’s “Sunlight Series” makes it look more appealing. A cold healthy “Golden Spiced” smoothie for the summer or a soothing warm mug of “Golden Latte” for the winter, the TastyKan Golden Milk Spice creates a unique sensorial experience for the customer. Kancor’s TastyKan range of multi-spice solutions along with C-Capture’s, natural colour solutions helps you create solutions that are versatile across many applications.
COLOUR CHALLENGES WITH DAIRY APPLICATION In most finished applications, technical challenges always exist when using
natural colours. These challenges include cost, processing conditions, interaction with other ingredients, heat, light, pH and oxygen. Similar challenges exist for dairy applications as well. Most dairy products are typically stored refrigerated or frozen. Therefore, light exposure may not be a factor depending on packaging and shelf life of the finished product. However, other factors such as pH and temperature could be problematic for a product developer. For example, in yogurt, one must be concerned with pH differences between fruit prep and white mass. For some colours, especially those that are fruit and vegetable based, a shift in hue might occur causing the colour to move from red to purple (bluer) over time. In addition to pH, exposure to heat could also impact the performance of a natural colour. For example, certain colours such as beet juice concentrate might turn brown when applied to dairy-based beverages that are thermally processed (pasteurization). Time and temperature can significantly impact results. Other colours such as paprika is usually minimally impacted. Ice cream on the other hand, has a pH of about 6.5. it is not exposed to light and does not undergo heat or pH changes. This makes it an ideal application for the use of red beet for Strawberry colour. C-Capture’s annatto, beet, turmeric and beta carotene are ideal for such an application. The C-Capture line of products offers various natural colour options to suit various dairy applications. Contact for more details:enquirykancor@mane.com www.kancor.comn
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November 2019 | Food And Beverage Matrix
ORGANIC PRODUCTION- HIGHER IMPACT ON ENVIRONMENTA MYTH OR REALITY than its non-organic counterparts, organic agriculture has become the most popular type of alternative farming, globally.
Manan Bajaj, Director
Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.
O
RGANIC FOOD has a larger impact on the climate than conventional food because of the greater area of land required to farm it. According to a Journal Nature it is observed that farming organic food can result in much higher emissions than non-organic farming. It is also discovered that farming organic peas resulted in a 50 percent larger climate impact than farming non-organic peas. Additionally, some organic food has an even greater climate impact. Organic Swedish winter wheat results in a 70 percent increased impact. The reason behind this is that much less organic food can be grown in an area than conventional food. The press release states that "organic food is so much worse for the climate [because] the yields per hectare are much lower," mostly due to the fact that fertilizers aren't being used. This results in much more land required to produce the same amount of food, thus worsening its effect on the environment. "The greater landuse in organic farming leads indirectly to higher carbon dioxide emissions, " "The world's food production is governed by international trade, so how we farm in one part of the globe influences deforestation in the other part. If we use more land for the same amount of food, we contribute indirectly to bigger deforestation elsewhere in the world." When you walk into any farmers’ market, you’re greeted with signs that say “Certified Organic” in bold letters. Despite being far more expensive
The gradual shift towards organic farming has been mainly because we as consumers have become increasingly concerned about the health impacts of accidentally consuming pesticides and chemical fertilizers. During the 1990s, the USDA first standardized the meaning of the term “organic” — basically, farmers do not use any form of synthetic fertilizers, pesticides, herbicides, or fungicides to grow their produce. Organic farming is widely considered to be a far more sustainable alternative when it comes to food production. The lack of pesticides and wider variety of plants enhances biodiversity and results in better soil quality and reduced pollution from fertilizer or pesticide run-off. Conventional farming has been heavily criticized for causing biodiversity loss, soil erosion, and increased water pollution due to the rampant usage of synthetic fertilizers and pesticides. However, despite these glaring cons, scientists are concerned that organic farming has far lower yields as compared to conventional farming, and so requires more land to meet demand.
A polarized debate Not surprisingly, the debate over organic versus conventional farming is heavily polarized in academic circles. Of late, the conversation about organic farming has shifted from its lack of chemicals to its impact on greenhouse gas emissions. “Organic farming has many advantages but it doesn’t solve all the environmental problems associated with producing food. There is a huge downside because of the extra land that is being used to grow organic crops, “If we use more land for food, we have less land for carbon sequestration. The total greenhouse gas impact from organic
farming is higher than conventional farming.” “It is true that we had a small comparison between organic versus conventional farming based on Swedish statistics. This is because Sweden is one of the very few countries that has statistics that include the yields from organic and conventional crops.” It would be better to analyse bigger sample size”. It is estimated that by 2050, the demand for food is going to increase by 59 to 98 percent due to the everincreasing global population. A major challenge for the agriculture business is not only trying to figure out how to feed a growing population, but also doing so while adapting to climate change and coming up with adequate mitigation measures. Some scientists continue to be concerned that with limited land areas that will be available for farming, it might not be sustainable for industrialized countries to go 100 percent organic. Widespread adoption of organic farming practices would lead to increases in greenhouse gas emissions. This is mainly because agricultural yields would be 40 percent lower. “For organic farming to be successful, agribusinesses would have to find the balance between the costs involved and also, its carbon footprint, while taking into consideration the overall need to meet the high demands for food,” “That’s tough because the goal of organic farming in developed countries currently is about meeting the needs of those who can afford the luxury to buy the highest quality food. If the needs of this luxury interfere with the need to feed the entire population, then you have the potential for conflicts.” The blurry line between “good” and “bad” While researchers and the general public remain divided on whether organic farming is more sustainable than conventional farming, it is very hard to generalize across any farming systems or label conventional or organic farming as “good” or “bad”. Whereas in developing or emerging economies — for example in India — farmers tend to follow a far more traditional definition of organic farming. “In India, organic farms grow lots of different crops at the same time. They grow plants that can naturally keep pests away and don’t use powerful inputs like sulfur. Instead, the farmers use plants and biodiversity to help regulate their
cropping systems”. Indian farmers who grow organic crops also make their fertilizers by filling a field with legumes that they grow in rotations. Once the legumes have fully grown, the farmers manually plow them into the ground. That results in larger quantities of nitrogen being pumped into the soil, as opposed to only using manure or even worse, synthetic fertilizers.
To eat organic or not to eat organic In the U.S., even sustainability experts continue to be unsure of whether food items like fruits and vegetables with the “certified organic” labels are in fact, genuinely organic or not. Taking into consideration the high costs involved in going 100 percent organic, especially when it comes to buying fruits and vegetables, if you can afford to spend extra, she would recommend buying them. It might also help to look for organic food that was grown locally. For instance, several community gardens grow organic vegetables that are sold in nearby farmers’ markets. Keeping that in mind, there’s no need to feel guilty or under pressure to spend extra for organic produce. “I would never put that kind of pressure on anybody. It’s really unfortunate we’re in a situation where agribusinesses focus only on yields, which makes an alternative form of farming comparatively much more expensive.” We are working on gathering more relevant information on the above aspects and shall keep on updating you as and when we come across any further information useful to the readers.
Manan Bajaj Director- Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai FSPCA- Lead Instructor for PCHF Course BRC GS Certified Professional QCI- NBQP Registered Sr. Food Safety Consultant FoSTaC NLRP- Bakery and Storage/Transportation
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Altrasonic India which has vast experience of 28 years in the field of Ultrasonic’s to the success can be well gauged by satisfied customers and very faithful ongoing relationship with them and riches out to these & other potential customer & merchant exporters through its extended arm. The dealership and distribution ship organisation who are fully equipped to render pre-sale and after sale services and are spread over length and breathe of the country. Under the able guidance of our mentor, Mr Gaurang Trivedi we have earned a reputed name in the market. His in-depth knowledge and vast experience in ultrasonic field has enabled us reaching new heights of success. Owing to his excellent inter-personal skill and managerial abilities with a constant efforts towards innovation and desire to serve the client with utmost quality products, we are fast becoming one of the leading manufacturers and suppliers in this field
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November 2019 | Food And Beverage Matrix
M B SUGAR ATTEMPTS A HAT-TRICK AT GUINNESS WORLD RECORD WITH THE WORLD’S LARGEST BREAD PUDDING – 1424 KGS AT THE 16TH INTERNATIONAL INDIA HOSPITALITY EXPO PUTS GOA FIRMLY ON GLOBAL MAP AS A CULINARY DESTINATION
Earlier world records by M B Group Include World Record of 5,555 Cup Cakes in 2016, and the world’s largest mud pie in 2018.
P
anjim, Goa, August 4: A flurry of activity saw the M B Group bring together over 100 of Goa’s best talent in culinary hospitality come together to attempt a world record feat. Executive chefs from Goa’s 5 star hotels assisted by those from other chefs and students of catering colleges. For over 12 hours they baked the world’s largest bread pudding weighing at a 1424 kgs, measured at 6.6 feet x 6.6 feet x 1 feet in height. For many enthusiasts who watched the action enfold in real time, it was a first in their lives. M B Sugar Marketing Director , Samayak Lodha said “It is indeed a momentous occasion for us after achieving two successful Guinness Records, the hat trick attempt proved
challenging. We had to beat our own previous best of a choco mud pie weighing 1345 kilos. Goans having a sweet tooth, we decided on a bread pudding which universally is a traditional desert. We had to not only get an oven specially fabricated for the attempt, but also added a whole lot of ingredients to make it a nutritious & healthy snack. This was keeping in mind our objective to always ensure the poor and needy share in our happiness of creating a world record. It also gave them a once in a lifetime opportunity to taste 5 star quality food, which many of us could afford, despite exorbitant prices.” The chefs team comprised Ranjeet Pandey, Prasad Paul, Sunit Sharma, Manjeet Singh, Saurabh Puri, Kunal Arolkar, Kapil Muchandi,
Nitin Tewari, Ravi Vishwaskarma, Yogendra Ghatge, Subadeep Modak, Veronous, K S Mahesh, Farooq Baig, Lawrence Gomes and many more. Students and staff of Agnel Institute of Food Crafts & Culinary Sciences, Goa University, Goa College of Hospitality, among others assisted in the task. Drawing support with the presence of the Union Minister of State for Food Processing Industries, Govt of India, Shri Rameswar Teli, who witnessed the baking and also mooted the idea of having a centrally assisted food processing unit in Goa to encourage a robust food industry in the state. The world’s largest bread pudding was later distributed by Food Bank of Goa to a number of charity institutions, so that the less privileged could partake of a happy meal. For culinary and
baking enthusiasts, the makings of this global feat saw 176 kg of bread, 400 litres of milk, 400 litres of cream, 150 kg sugar, 25 kg butter, 400 kg eggs (8550 nos), 25 kg cashew nuts, 25 kg raisins, 2 litres vanilla essence and more. With over 200 brands, multi-state government participation, hospitality business entrepreneurs, exhibitors from across the country and international talent participation, the 16th International India Hospitality Expo 2019 has been unanimously a mega success. Thank you, Goa. India Hospitality Expo 2019 was organized by Trinity Group, and was supported by Goa Tourism, Goa Chamber of Commerce, Goa Culinary Forum, Govt Tourism Corporations of India, in association with Hospitality Partner Victor Alcon Group.n
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WAFFLE CAKES LAUNCHED BY BELGIAN WAFFLE CO TO COMMEMORATE FEST OF LIGHT
T
he Belgian Waffle Co. (BWC), India’s fastestgrowing QSR (quick service restaurant) chain, has launched waffle cakes for the first time in the country, on the occasion of Diwali. They are available in singleand double-layer in four flavours, viz., Nutella Crunch, Death by Chocolate, Red Velvet and Almond Butter Praline. After ordering, one can watch the staff prepare the freshly-baked cake as desired, and can choose to top up with variety of add on options like ice cream, sprinkles and whipped cream. This facility will be available at all BWC outlets as well as online. Presently, the cakes are priced startingRs 290onwards. Alisha Shirodkar, co-founder, BWC, stated, “It is truly a pleasure to be the first ones to bring waffle cakes to India. The idea was to enable our customers to enjoy our characteristic waffle in a group setting and in the comfort of their homes and create
a celebratory, modern and unique dessert option that friends and family can share some memories over.” “We are always looking for ways to bring joy to our customers, and launching the waffle cakes panIndia in time for the festive season is something we are very excited about,” she added. Shirodkar said, “The flavours have been handpicked after thorough analysis of all our crowd-favourite products and there is something for everyone. The waffle cakes will be made available in all flavours at every BWC outlets, store and kiosk in the country as well as on the online platforms.”
November 2019 | Food And Beverage Matrix
NYC’S ICONIC MAGNOLIA BAKERY TO BE LAUNCHED IN BENGALURU, INDIA FOR THE FIRST TIME
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agnolia Bakery catapulted to fame thanks to the popular ’90s television series, Sex and the City, where Carrie Bradshaw and Miranda Hobbes could be seen sitting on a bench, biting into pastel-hued cupcakes— and inadvertently sparking a cupcake craze around the country. Now, the iconic bakery is foraying into India, and we couldn’t be more excited about it. Come November, dessert lovers in Bengaluru will be able to get their hands on its famous, buttercream-frosted cupcakes. First opened in 1996 on a quiet street corner in New York’s West Village, the bakery has grown to take over 20 locations over the years, spread across the United States and UAE, among other countries. Brought to India by Zonu Reddy and Nischay Jayshankar of Spago Foods, the Bengaluru outlet will house all the well-loved classics, right from the signature swirled cupcakes to icebox desserts, decorative cakes, cheesecakes (including the popular
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“Nine out of top 11 markets witnessed a rise in RevPAR performance during the period between July and September 2019,” according to the Hotel Momentum India (HMI) – Q3 2019, the third quarter hospitality monitor, released today by JLL Hotels & Hospitality Group. It added that while Mumbai ranked on top in absolute terms, Bengaluru
Magnolia Bakery is also working on introducing India-inspired desserts, using local flavours and fruits. They will develop a line of eggless products for the India market, and will also be doing its own version of plum cakes for Christmas. Recipes like the sticky date pudding and milk cakes, which aren’t on the New York bakery menu, will also be featured here. Spread over 1,500sqft, the space will retain the design aesthetic to that of its global stores—featuring custom green tiles, black and white patterned floors, custom lighting, etc. The design is vintage and classic, with a live-kitchen space that allows you to watch fresh-out-of-the-oven cupcakes being iced and frostedn
“This is another milestone in our journey as we aspire to become a global player in the QSR segment, especially for dessert offerings. There’s no better time than Diwali to give waffle-lovers this gift of impeccably-measured sweetness and indulgence in the delectable goodness of waffle cakes,” he added.n
ECONOMIC IMPROVEMENT & 18% GST ON HOTELS CONTRIBUTORS TO REVPAR GROWTH
he improving economic environment, the growth in the number of offices, the expansion of businesses and industry-friendly reforms, including reduction in the rate of Goods and Services Tax (GST) to 18 per cent for premium and luxury hotels, have contributed to growth in RevPAR across most top Indian markets.
vanilla bean cheesecake topped with blueberries), chocolate chunk cookies, and of course, the famous Magnolia Bakery banana pudding. Other desserts that have been added from the New York menu include the pistachio cake, magic bar, pecan pie, carrot and hummingbird cupcake, and the apple and walnut muffins, among others.
led in RevPAR percentage change in both during the third quarter as well as YTD September 2019 over the same period last year. “During the quarter, Bengaluru, followed by Hyderabad and Gurugram, witnessed the maximum change in ADR,” the HMI added. Ahmedabad and Goa have been the only exception to the trend. “The first nine months of the year (January-September 2019) have been exciting for the entire industry. While there have been some positive developments on the reforms front, country’s strong and stable services sector continues to fuel the commercial real estate market. This has a direct bearing on hotels sector, which is highly dependent on the
Dang, managing director, Hotels and Hospitality Group, India, JLL.
“The industry is hopeful that a similar performance of the services industry momentum will be maintained in across India’s top cities,” said Jaideep 2020 as well,” he added. Branded Hotel Openings
Branded Hotel Signings
Number of
Number of
Number of
Number
Hotels
Keys
Hotels
of Keys
Q3 2019
22
1,474
36
2,867
Q3 2018
21
1,757
35
3,422
(Source: JLL Hotels and Hospitality Group)
The HMI added the branded hotel signings in the third quarter of 2019 as compared to the corresponding period in 2018 has remained consistent, indicating stability in the market. During the same period, the country witnessed a total of 36 hotel signings, comprising of 2,867 keys as compared to 35 hotels comprising of 3,422 keys. It is the upscale and mid-scale hotel brands that have contributed the maximum to the signings during the period, according to the update. “Year 2019 is expected to end on a good note, both for real estate markets and the hotel sector. Consistency in hotel signings suggest that there is strong demand in the market,” Dang added.n
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BANDRA’S COCKTAIL BAR THE LITTLE EASYCELEBRATES SECONDANNIVERSARY
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The anniversary celebration featured 1+1 offers on select drinks of a few chosen liquor brands throughout the day. They were valid on a special drinks’ menu, comprising select brands and a host of cocktails.
Its recently-launched cocktail menu boasts of a plethora of cocktails made from brown as well as white spirits, like Jack Daniels’s Old No. 7, Jameson, Ballantine’s, Absolut, etc.
The establishment was founded by Vishesh Shah, who serves as its director. It was born out of his decision to serve prohibition-era cocktails, with which he became acquainted during his stint in the United States, to Mumbaikars. In addition to these, the menu will include world cuisine, desserts and theme nights.n
he Little Easy (TLE), the speakeasy-inspired cocktail bar in Bandra, celebrated its second anniversary with the launch of a new bar menu and a performance by DJ Dev on Friday.
Department of Commerce Ministry of Commerce and Industry
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FOOD CHEM
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uPont Nutrition and Biosciences will now offer dairy manufacturers the market’s most flexible enzyme range for fermented dairy products. They are low in sugar, high in fibre and lactose-free. Designed for today’s major dairy trends, the series enables targeted innovation via an all-in-one addition.
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The new flagship dairy enzyme – DuPont Danisco Nurica – is a breakthrough in enzyme technology, facilitating up to 35 per cent total sugar reduction, while generating prebiotic dietary fibre in situ through the natural conversion of lactose.
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November 2019 | Food And Beverage Matrix
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No other dairy enzyme provides such a wellaimed opportunity to tackle the widespread demand for lower sugar levels and higher fiber in the diet. According to a major review by the World Health Organization, the average fibre consumption is still well below the recommended 25g daily intake. Using Nurica, manufacturers can finetune the sugar, fibre and lactose content of their dairy products to achieve multiple nutritional claims that benefit consumers who are either lactose intolerant or generally in search of healthier choices.
Transforming sugar into fibre Standard lactase works by breaking down the milk sugar lactose into its component parts: glucose and galactose. Contined to page no 23
Food And Beverage Matrix | November 2019
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November 2019 | Food And Beverage Matrix
THE OWNER OF KEVENTERS OPENS DIMSUM PARLOUR BRAND IN 4 INDIAN CITIES
HALDIRAM’S RIDES TO UNITED STATES ALONG WITH AMAZON Haldiram’s is making its first direct venture into e-commerce in the US with Amazon’s Global Selling program.
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aldiram’s, the Indian snack and sweet brand, has enterprised with Amazon’s Global Selling Program into the US’s e-commerce market making a move that will help Haldiram’s to expand and increase its penetration into the US market. This venture is their biggest market globally which accounts for 40% of their annual revenues. Haldiram’s is making its first direct venture into e-commerce in the US with Amazon’s Global Selling program. “Our loyal customers have helped us retain our leading position in the market for over ten years, and we want to further expand our presence amongst our global customers. With Indians settled across the world, there is a growing appetite for snacks that remind them of home. Collaborating with Amazon’s Global Selling Program allows us direct access to the American market,” said Pankaj Agarwal, managing director at Haldiram Snacks.
Considering the price scale, customers will have access to this selection at prices same as the offline retail market with the added advantage of Amazon’s 1-day delivery service. Within a week’s time of the launch, Nut cracker and Soan Papdi have already become bestsellers. “Haldiram’s is one of the most trusted and beloved FMCG brand in India, and we are thrilled to have them on board. Through the Global Selling program, we offer them end-to-end solutions to cater to the growing appetite for quality ‘Made in India’ products amongst global consumers. We are confident that our partnership with Haldiram’s will further boost their business. We want to bring more Indian brands and MSMEs on board to unleash the potential of ‘Make in India’ initiative through our Global Selling program, by enabling e-commerce exports and providing global customer access,” said Abhijit Kamra, Director and Head – Global Trade, Amazon India.
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ohrab Sitaram, the owner of Keventers milkshakes brand has opened modern tea shop and dimsum parlour in four Indian cities — Delhi, Chandigarh, Ludhiana and Karnal. The new food brand called Fat Tiger, targets to re-invent the concept of tea by introducing international flavoured hits — right from cold iced tea topped with liquid cream cheese, crushed fresh fruit tea, dessert tea and more. It also seeks to introduce new, accessible varieties of dimsums and momos to a population, which it claims, has only consumed them as street food, or in high-end dining.
Fat Tiger is a brand that will bring you delicacies which may have originated outside India but are now very much a part of the Indian eating culture and the Indian diaspora. The brand has also innovated in the realm of packaging with tea being served in reusable cups, while dimsums can be consumed using tongs, instead of chopsticks. Taking cue from the food industry turning greener, Fat Tiger will also use double-walled paper straws and environment friendly take-away bags. It aims to expand to over 1,000 stores across the country through both company-owned outlets and franchises
TFS’ GREAT INDIAN CHAAT FESTIVAL UNDERWAY AT MUMBAI DOMESTIC AIRPORT
The Great Indian Chaat Festival (TGICF) is underway at the Food Court in Terminal 1 C of Chhatrapati Shivaji Maharaj Domestic Airport, Mumbai, and will conclude on November 10, 2019. Presented by Travel Food Services (TFS), India’s leading travel food and retail company, it will offer food typically served at food carts and stalls, and as hors d’oeuvre, to commemorate the ongoing festivities. The menu ranges from Chutney Wale Aloo and Khasta Kachori Chaat, to new variants like Suran Ki Chaat, Soya Moong Ki Chaat and Shakarkand Ki Chaat. TFS has also introduced sugar-free sweets and desserts. It will be priced Rs 200 onwards.n
Food And Beverage Matrix | November 2019 Contined from page no 20
The breakthrough functionality of Nurica lies in the natural transformation of the galactose molecule into GOS – GalactoOligoSaccharides – a prebiotic dietary fibre. This process can deliver a reduction in milk sugar of 35 per cent or more, depending on the lactose content in the matrix. “GOS is the main fibre in infant formula and is known to stimulate beneficial Bifidobacteria in the gut. Research also has documented the contribution of GOS to increased mineral absorption and a sense of satiety. Inactivation of the enzyme via heat treatment ensures the stability of GOS in fermented dairy applications,” said Clementina Dellomonaco, global product manager, dairy enzymes. In application trials, the DuPont Danisco lactase has shown no detectable impact on the acidification process, taste or texture. The outcome is delicious, stable, high-quality fermented dairy products, innovatively tailored to consumer health trends.
Efficient lactosefree benefits Another addition to the DuPont lactase range – DuPont Danisco Bonlacta – delivers further flexibility for the lactosefree market. Bonlacta is both fast-acting and stable at high temperatures, boosting the efficiency of dairy production lines. “Consumers are often looking for various combinations of benefits. By expanding our dairy enzyme range beyond Godo-YNL2 with these groundbreaking new lactases, we can give manufacturers the freedom to accommodate those needs in innovative yoghurt, fresh cheese, milk, frozen desserts and other fermented dairy products,” said Dellomonaco.n
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ALTRASONICS INDIA– MANUFACTURERS OF QUALITY ULTRASONIC INSTUMENTS.
A
Team of experts with an experience with Top companies Incorporated the company Under the Leadership of Mr.Gaurang Trivedi invented Altrasonics India a company Involved in ultaronic cleaners to the Food and Beverage Industry. The contribution of the company which
has a vast experience of 28 years in the field of Ultrasonics to the success can be well gauged by satisfied customers and very faithful on going relationship with them and reches out to these & other potential customers & merchant exporters through its extended arm. The dealership & distributionship organization who are fully equipped to
render pre-sales & after sales services and are spread over the length & breath of the country. The Company measuredly delivers an ultrasonic cleaning of Cadbury ,Mithai,Pudding ,Namkeen, Trays where cleaning is most essential from each and every corner of the Job,Parts to be cleaned in Quality
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November 2019 | Food And Beverage Matrix
DELHI-NCR BREAD MAJOR ENGLISH OVEN LAUNCHES GOOD MORNING! AD CAMPAIGN everybody would understand because from the maid to the homemaker to young adults and bachelors, bread is bought by everybody, across all age bands.”
nglish Oven, Delhi NCR’s premium bread brand, has made an appearance on outdoor media with the launch of new advertising campaign that wishes Delhiites Good Morning! The brand has designed the OOH (out-of-home) campaign with catchy embellishment of their breads and a Good Morning India message. Besides, it has creatively used bus shelter spaces to get spontaneous recognition and garner the maximum attention of viewers. Conceptualised by Arms Communications, English Oven’s new campaign brings forth a simple and fresh approach to generate awareness and brand recall. Rumi Mitra, the company’s executive creative director, reiterated this by
The Good Morning India! campaign unfolds through print ads, OOH and radio across Delhi NCR. With this kind of synergy, it will achieve greater exposure and optimum impact on the audience. saying, “Bread is what you start your day with. And who does not like being greeted in the morning?” “English Oven greeting everyone with a Good Morning India message stands for a simple idea – make a fresh start. In a world where quirky is the flavour of the season, we delved deeper and realised that simplicity and positivity
should be the cornerstones of the communication idea. That is what brings positive vibes to the brand,” he added. Mukesh Gulati, vice-president, Arms Communications, said, “With English Oven as the brand name we did not want a desi, quirky idea. At the same time, we wanted something that
As winter is the time for bread sales to pick up, this seems to be right time to release the campaign. English Oven is a brand of Mrs Bector’s Food Specialities Ltd. The enterprise was initiated by Rajni Bector in Ludhiana in 1978. She unveiled her love for baking by whipping up ice cream, breads and biscuits.n
GLUTEN-FREE BREAD HEATED USING ELECTRIC SHOCKS, FINDS BOKU STUDY
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lectric shocks are used to heat gluten-free bread from the inside – successful baking while saving energy and time compared to conventional baking applying heat from the outside. This was among the findings of a recent study by the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU) Vienna, published in an international journal. A technology named Ohmic heating was used and adapted to the production of gluten-free bread. First results showed superior quality of the Ohmic bread while energy and time were saved during the manufacturing process. The principle is well known from the good old light bulb - an electrical current passing through a wire heats it up until it glows. This is due to its electrical resistance and the Ohmic law leading to the dissipation of electrical energy into heat. Taking a bread dough instead of a metal wire results in the same effect – it is not glowing but heating up. And the heat can be used to bake the product. This was done by a team led by Henry Jäger from the Institute of Food Technology at BOKU Vienna. This smart solution was, in particular, used for gluten-free bread that is challenging to bake.
Hot flashes “The heat is generated instantaneously
in the complete dough,” said Jäger, adding, “This is the main advantage of the Ohmic heating technology. Conventional baking in the oven requires more time since the heat needs to penetrate from the outside towards the centre of the dough.” This slow heating is a major limitation for the manufacturing of gluten-free bread. Wheat protein, the gluten, which is usually responsible for the dough structure and its expansion is missing in these products. Starch is used as a replacer in order to take over this function. Sufficient heating causes the starch to gelatinise and to contribute to the crumb structure. However, a much larger portion of water is needed in the dough which results in a lower viscosity and makes it thinner and more liquid. This is challenging for the subsequent baking. Jäger’s team realised that the rapid and uniform heating of the whole dough is one of the major advantages obtained from Ohmic heating with a benefit for the production of glutenfree bread. “In order to really benefit from these advantages and obtain best results, the optimal process and product characteristics had to be identified,” stated Jäger, adding, “Achieving such convincing results and improving the efficiency of the process at the same time was finally also surprising for us.”
Quality The Ohmic bread showed excellent quality characteristics compared to conventionally baked products. The volume of the bread was 10-30 per cent higher. The crumb was softer and more elastic and the pores were smaller and more evenly distributed. But the team did not just rely on the physical quality characteristics of the bread and looked into the nutritional aspects and its digestibility as well. “Taking into consideration the short baking time during Ohmic heating, a negative impact on starch digestibility might occur,” stated Regine Schönlechner, senior author of the study. However, tests performed by in-vitro-methods did not reveal any differences. The superior quality of the glutenfree Ohmic bread was accompanied by savings of energy and time. The first trials indicate savings of around two third compared to the energy needed for conventional baking. Also, the Ohmic baking needs much less time compared to the conventional process. In just a few minutes, the dough is converted into a ready-to-eat gluten free bread. Browning and crust formation do not occur, so that the bread can be used directly for applications such as toast or tramezzini bread. If a crust is desired, it can be formed afterwards in a controlled manner by infra-red heating.
Recipe for success Special equipment from the BOKU Core Facility Food and Bio Processing was used by the team for the development and optimisation of this promising baking concept. The core facility provides expertise and high-tech equipment for research and development to academia and industry. In this study, it was used to identify the exact conditions that result in major benefits from the Ohmic heating to the baking of gluten-free bread. This was achieved by performing various trials applying different combinations of electrical power input and duration of different baking steps. “At the end, the subsequent application of three different process intensities with different holding times showed to be the most suitable option,” said Jäger. He added, “An initial baking step at 2-6 kW for 15 seconds followed by 1 kW for 10 seconds and a final baking at 0.3 kW for five minutes is the recipe for the successful production of gluten free-bread using Ohmic heating.”n
www.snackbaketec.com www.pacmechex.com
International trade fair on
Snacks, Bakery and Confectionery Processing & Packaging Technology and Services HIGHLIGHTS Only specialised trade fair on snacks, bakery, confectionery & packaging industry 300+ Indian and International exhibitors Over 10,000 sq. meters of exhibition area Technology transfer symposiums addressed by eminent speakers Live product presentation area Business match - making
S E T A D R U 0 YO 2 0 K 2 R , 1 2 MA 9 1 h A I c r D a N I M , i a b Mum Exhibitor proďŹ le:
Processing technology Packaging technology and materials Ingredients, seasonings, dressing and sauces Safety, quality management Environmental technology and biotechnology Refrigeration and Air-conditioning technology Conveying, transport and storage facilities Components, assemblies, surface technology Automation, data processing, open and closed loop control technology
Mukhtar Pathan mp@vaexhibitions.com +91 9985099009 +91 40 29800521
Knowledge Partner
Organiser
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November 2019 | Food And Beverage Matrix
has created a positive impact on the industry and its stakeholders. The conference has had representation from 50 nationalities, consisting of 900 delegates, 60 exhibitors, and 50 speakers. The 5th edition of the International Spice Conference (ISC), will be held from March 8th to March 11th, 2020 in Kochi, Kerala, India at Grand Hyatt Kochi Bolgatty.
INTERNATIONALSPICE CONFERENCE 2020
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he All India Spices Exporters Forum (AISEF), established in the year 1987, works towards protecting the interests of the spice fraternity of the country, creating a sustainable, pro-development business environment for the stakeholders in the industry. AISEF, in association with organisations like IDH (a Dutch Sustainable Trade Initiative) and WSO (World Spice Organisation), ensures sustainable spice farming that facilitates economically viable, socially conscious, and environmentally responsible products. International
Spice
Conference
– World’s Leading Knowledge Dissemination Platform for the Global Spice Fraternity. In a world with challenging food safety standards and rapidly evolving industrial environment, addressing the concerns and imbalances of the industry by its stakeholders is imperative. Ensuring sustainability of crops and improving the livelihood of the farmers are also collective responsibilities. It is in this context that All India Spices Exporters Forum (AISEF) launched the International Spice Conference, a platform for all stakeholders of the global spice industry—business houses, spice organisations, policymakers, farmers
Food and Beverage Matrix
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Advisory Board
Saheb Bajaj CEO Punjab Sind Foods (India) Pvt. Ltd Arun Varangavkar Chairman Garkul Industries Shiv Prakash Bajaj Chairman Tresbon Consulting Solutions Rajiv Mitra MD Govid Milk and Milk Products Prakash Waghmare Waghmare Food Products Harvinder Bhatia Country Head Bitzer India Pvt Ltd Prassana Deshpande Director Chaitanya Group of Industries Ram Kumar MD Spectra Plast India Pvt Ltd Samayak Lodha MD MB Sugars
and end-users—to address their issues and interact with each other. Today ISC has grown to become the world’s leading knowledge dissemination and unifying platform for the global spice fraternity. The four successful editions of the conference
Every year ISC presents different themes and this year, the theme for ISC 2020 is Beyond Tradition: Shaping a New Spice World. ISC 2020 will address the need to look at futuristic approaches and innovative applications of spices for contemporary experiences in cuisines, health, and nutrition. The conference will highlight the direct impact on the consumers and industry and also covers the quality issues in the spice sector and appropriate solutions. Sessions on crops and markets with audio visual presentations is an integral part of the conference. ISC 2020, for the first time, is holding pre-scheduled buyer-seller meets, opening new avenues of global opportunities for every business. n
You can register and become a part of ISC 2020 through our website: https://internationalspiceconference.com For any kind of support/queries contact us:
Moses Yesudas - Event & Media Manager +91 9895146966 secretariat@internationalspiceconference.com exhibition@internationalspiceconference.com
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