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FOODANDBEVERAGE MATRIX
MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 4 / Issue 9 / Mumbai / November 2021 / Pages 32 / INR Rs 50/-
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November 2021 | Food And Beverage Matrix
FOODANDBEVERAGE MATRIX
Editor’s Note
MONTHLY NEWSPAPER FOR F&B INDUSTRY
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he bakery industry in India is the largest of the food processing segments with an estimated annual turnover of about billions in 2020. The growth and spread of the bakery market is largely driven by a thriving biscuits and cookies industry.
The biscuits and cookies industry accounts for nearly 70-75% of the sales in the Indian bakery market. The penetration of cookies and biscuits in both the urban and the rural market is increasing owing to their affordable price and ready to eat nature. India is the second largest producer of biscuits in the world. However, it is the world’s largest biscuit consuming nation with an estimated turnover of $4-5 billion in 2020. Bread and biscuits form the major baked foods accounting for over four-fifths of total bakery products produced in the country. India enjoys a comparative advantage
in manufacturing, with an abundant supply of primary ingredients and cheap workforce, which support the growth of the industry.
In addition to this, the growth of the fast food chains in recent years has further boosted the demand for breads as they are used for sandwiches, burgers, snacks. Introduction of
value added bakery products too has expanded its market base. A large part of this market is accounted for by bread and biscuits which are items of mass consumption.n
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November 2021 | Food And Beverage Matrix
MOST OF THE NAMKEEN SALES COME DURING FESTIVAL SEASON: PARLE PRODUCTS
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he pandemic has prompted a lot of snacking and people are awake till 12-1 a.m., after eating dinner at 8-9 p.m., this is an accidental nod to revenge procrastination, many people tend to sacrifice sleep to spend time doing things they like (usually streaming) after wrapping up their work. Brands too are aware of to our desires and in this pandemic it is observed that various brands, from ready-tocook kebabs to two-minute noodles to premium biscuits and even momos, do their best to satiate our hunger. With India’s festive season around the corner, Parle Products has just introduced three new namkeen flavours, under its ‘Chatkeens’ brand (known as Parle Namkeen until 2017). Lite Chiwda, Gujarati Mixture and Farali Chiwda are the new flavours. Chatkeens has announced a nationwide rollout of Farali Chiwda, while Lite Chiwda and Gujarati Mixture will only be available in India’s northern, western and central markets. These three take the total number of flavours under Chatkeens to 19. In 2020, Chatkeens had launched two flavours: Butter Murukku and South Mixture. “About 45-50 per cent traditional namkeen sales come during the festive season,” reveals Krishnarao Buddha, talking about the main reason behind the launch of the new flavours. Farali Chiwda flavour during these times is one of the favorites, especially in Gujarat and Maharashtra, where people tend to ‘fast’. Buddha said that the brand wanted to offer consumers a light snacking option, unlike an Aloo Bhujiya or Moong Dal and, hence, the launch of Lite Chiwda. Adding to this is the Gujarati Mixture which was a winner when taste-tested across geographies in the north and the south. It is a unique offering. As these flavours are new, Parle Products will introduce them at a Rs 5 price point to encourage trials. Once they do well, other SKUs will hit the market. As of now, Chatkeens’ existing flavours are available across offline and online channels, and 400 gm-1 kg units are doing extremely well online, tells Buddha. Krishnarao Buddha said that the consumers don’t want to put in all that effort and “convenience is what they’re seeking,” hence Chatkeens competes with not only the likes of,
say, Haldiram’s, but also the gigantic unorganised namkeen market. However, Chatkeens is competing against not just players (organised and unorganised) from its segment, but also brands from different categories. For instance, it competes against Nestle Maggi, Sunfeast Dark Fantasy, ITC Master Chef ready-tocook items, and several other brands and food items. The turnover of organised salted snacks (namkeen is a part of it) category is Rs 30,000 crore per annum, while the unorganised
segment is valued at Rs 20,00025,000 crore. And while the latter will have its loyalists, there is bound to be a “greater move towards higher and aspirational namkeens and farsans as awareness spreads about their quality and preparation method.” Also Consumers now have a greater awareness of how the items are cooked and the possible storage conditions, he says, and will choose “packaged and branded” items in future. India has a 130 crore populace, those choosing taste would form the
major chunk. Those who’d see the ingredients would be in the 20-25 crore range, followed by the health fanatics, whose tally would go up to one crore (it was around 25 lakh in the past). Yes, there is a higher level of awareness among the consumers on what’s inside the pack, but the “taste comes first and foremost.” While Chatkeens has 19 flavours now, its market share, as of now, is below five per cent. But Buddha is confident of its growth, considering the category’s “fast-track growth.n
Food And Beverage Matrix | November 2021
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BOOSTING MENTAL HEALTH THROUGH FOOD AND BEVERAGE INGREDIENTS
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especially from viruses. Another study revealed that fewer than six hours of sleep per night was associated with a reduction of vaccine protection from the hepatitis B virus.
People are living with elevated stress levels and the never-ending waves of COVID-19 in most markets have resulted in prolonged stress in many individuals. Prolonged stress can take a toll on our bodies and cause serious consequences to our physical and mental health.
A condition called COVID-somnia emerged in 2020 as a result of the pandemic; referring to the increase in sleep disorders. In the US, an increase in prescriptions for sleep disorders was seen in 2020 compared to 2019. At the same time, food and supplement product launches promoting stress relief and sleep saw a significant increase.
he COVID-19 pandemic has not only had an adverse effect on physical health and livelihood, but the anxiety, disruption, and change in lifestyle that come with it pose a threat to mental health as well.
Health impacted by stress Stress is a normal human reaction. When we experience it, our body’s built-in stress response, the fight or flight mechanism, produces a large amount of hormones such as cortisol, epinephrine, and adrenaline which increase heart rate, blood pressure, breathing, muscle tension, and alertness. These physical and mental changes are designed to help us face danger, and have been important since prehistoric times, especially in the fight for survival against predators. While some bodily functions increase, others slow down as the body concentrates its resources on blood flow, breathing, and alertness which affect our immune system, digestive system, and sleep due to the resultant heightened alertness. The constant activation of these stress response systems will disrupt many body processes. Chronic stress can result in several health consequences: increased risk of psychiatric disorders, higher heart attack risk, higher blood pressure and risk of stroke, stomach and digestion problems resulting in peptic ulcers, IBS and GERD, muscle tension causing headaches and migraines, and suppressed immune system as cortisol acts as an immunesuppressant.
Sleep boosts immunity Sleep is a universal need and is linked to many other physiological functions of the body. Findings show that prolonged sleep deficiency such as short sleep duration and sleep disturbance, can lead to chronic, systemic low-grade inflammation and is associated with various diseases like diabetes, atherosclerosis, high blood pressure, neurodegeneration, as well as affecting mental health. Various studies have also indicated the link between sleep and the immune system. One study showed that apparent loss of sleep increased the risk of infection in the airways,
Let’s take a deeper look at some of these aspects and explore how the food and beverage industry is helping to alleviate the stress of its consumers.
Rise of healthy food With a lack of avenues to relieve stress, many individuals are turning to foods, drinks, and dietary supplements to maintain holistic well-being covering the physical, mental, and emotional aspects of health. This presents an opportunity for foods, drinks, and dietary supplement brands to create and offer products that meet these emerging needs, and different formats, for regular consumption. According to Mintel, 2020 saw significant growth in product launches positioned for stress relief and sleep improvement – an increase of 32 percent from the previous year. Several food and beverage ingredients have seen an increased presence in products promoting stress relief, relaxation, and sleep improvement. Incorporating these ingredients into regular food and drink products can increase the reach of the products to a wider group of consumers who are not only looking at treating an existing condition but also those who are looking at holistically maintaining
their health.
Better sleep with L-theanine L-theanine is an amino acid found in tea with concentrations ranging from one to ten percent in tea leaves. Theanine has a chemical structure very similar to glutamate, a naturally occurring amino acid in the body that helps transmit nerve impulses in the brain. L-theanine may affect the levels of certain chemicals in the brain. These include serotonin and dopamine -which influence mood, sleep, emotion - and cortisol which affects the way the body reacts to stress. As such, L-theanine has the potential to be a nutraceutical ingredient for stress relief and sleep improvement. Studies have found that four weeks of administration of L-theanine in tablet form can be effective in improving stress-related symptoms in healthy adults.
Calm down with GABA GABA is a naturally occurring amino acid that works as a neurotransmitter in the brain. GABA is considered an inhibitory neurotransmitter because it blocks, inhibits certain brain signals, and decreases activity in the nervous system. When GABA attaches to a receptor in the brain, it produces a calming effect. Given the ubiquitous role of GABA as an inhibitory neurotransmitter, along with its widespread distribution, it is unsurprising that it has been implicated in a large range of behaviors (Olney, 1990). These include anxiety and stress regulation, circadian rhythm and sleep regulation, memory enhancement, mood, and even perception of pain. GABA is increasingly used in dietary supplements. In Japan, it is commonly incorporated into candies and chocolate confectionery. With increasing interest in products
promoting stress relief and sleep improvement, food and beverage manufacturers can take the opportunity to incorporate L-theanine or GABA into easily available forms such as ready-to-drink beverages, juices, or tea, rather than confining them to the supplement space. There are already ready-to-consume drinks incorporating these ingredients which not only provide relaxation but a daily dose of vitamins on top. These beverages, such as fruit-infused tea, will appeal to a wider group of consumers who are seeking tasty yet functional products. Food and mood have a long-standing connection. Consumers have always turned to food to boost their mood or to seek pleasurable experiences. This is an excellent opportunity to focus on evolving consumers’ favorite snakes, such as chocolates or cookies that incorporate moodenhancing ingredients or a night-time dairy drinks with relaxation and sleep improvement properties.
Source: • • •
•
• •
Sleep and Antibody Response to Hepatitis B Vaccination The Sleep-Immune Crosstalk in Health and Disease Behaviorally Assessed Sleep and Susceptibility to the Common Cold - PubMed Effects of L-Theanine Administration on Stress-Related Symptoms and Cognitive Functions in Healthy Adults: A Randomized Controlled Trial Valerian - Health Professional Fact Sheet L-theanine from green tea, countless benefits.n
About the author Anne Tan is Senior Manager of Business Development for Food and Beverage Ingredients Asia Pacific based in Kuala Lumpur
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November 2021 | Food And Beverage Matrix
FSSAI INCLUDES MOUTH FRESHENERS AS FOOD CATEGORY UNDER FOSCOS
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mouth fresheners and other traditional mouth fresheners, so that licence can be obtained for these products.”
he Food Safety and Standards Authority of India (FSSAI) has included ‘mouth fresheners’ as food category in FoSCoS for the purpose of licensing and registration. The food authority has decided to create a sub-category under ‘Confectionary’ for ‘mouth fresheners’ to facilitate the licensing and registration of food businesses for these products. The food regulator has issued an order in this regard and stated that as an ‘interim measure’, in order to facilitate licensing/registration of these products in a specific category, it was decided to create a new subcategory under the food category ‘5.2 Confectionary’, as ‘mouth fresheners’ with classifications. The classifications were made for dried fruits/vegetables/nut based mouth fresheners, spice based mouth fresheners and other traditional mouth fresheners. According to the FSSAI, presently
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The order stated that categories will be made available on FoSCoS (Food Safety Compliance System) under ‘General Manufacturing’ kind of business for licence purposes based on the eligibility criteria under the licensing regulations.
there were no standards for mouth fresheners under the FSS regulations and such products were licensed as proprietary foods under the broad food category number 5.0. The decision of creating a subcategory was taken after industry representatives had met with the FSSAI officials and made a
representation regarding problems faced by them in getting licence for such products. An official with the FSSAI said, “The stakeholders sought clarity for food category and permitted food additive for some traditional mouth fresheners such as dried fruits, vegetables, nut based mouth fresheners, spice based
The FSSAI clarified that the food products falling under these newly created categories need to comply with horizontal parameters of largest/ major ingredients of the respective products while the existing licence holders can continue their operations without modification under the new product category. However, for new licence or renewal of licences post this order of FSSAI, the FBOs need to use the categories specified by the FSSAI for mouth fresheners.n
THE BIRYANI HOUSE LAUNCHES ‘BIRYANI ROLL’
he Biryani house, India’s fastest upcoming delivery outlet platform which serves India’s largest variety of delicious dum biryanis apart from melting in mouth kebabs and curries, launches ‘Biryani Roll' for the first time ever in Mughlai cuisine which is a complete meal on the go. The roll is a fusion of Indian food ingredients and Western ingredients like jalapeno pepper, mozzarella cheese and beloved dum biryani and comes in a price range of Rs 150. With over 1 year of research and development done, the biryani has come into a roll with a desired crispness outside and melting in mouth biryani inside. Sarvesh Chaubey, chairman, The Biryani House, said, “The demand for something good to eat which should be served in a quick time has made us step in the QSR model, bringing Mughlai into the QSR model. The Biryani roll is a complete meal on the go which brings biryani in the fast-food sector and it will cater to the majority of the customers who want healthy food in the quickest possible time.” Vivek Bhuinjkar, executive chef, The Biryani House, said, “In my 20 years of experience, I have never seen such a combo product. I have worked in many countries in the food industry but this product which we developed with our team is a perfect Indian roll which completes a meal.”
Food And Beverage Matrix | November 2021
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THIS FESTIVE SEASON, GIFT YOUR LOVED ONES A BARISTA-STYLE COFFEE EXPERIENCE WITH COFFEEZA
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ith the festive season knocking on our doors, we are surrounded by gifting ideas everywhere. Festive obvious gifts like dry fruits or mithai are generic and boring. When planning to gift someone special, these options just don’t make the cut. This Diwali, elevate the everyday coffee routine of your favourite people with Coffeeza’s stunning range of coffee machines and capsules. The Finero Next Machine is ideal for lovers of black coffee, it has two brewing options, espresso and lungo. Those who enjoy a variety of milkbased coffee beverages can pair this machine with the Frothimo Milk Frother, which has hot and cold milk frothing options. The Lattisso One-Touch Machine can brew a cappuccino in under a minute,
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it can also brew an espresso and lungo, at the touch of a button. These smart coffee machines make brewing café-like coffee absolutely effortless at home. The coffee capsules are premium and contain 100% freshly roasted ground coffee, sourced from the best coffee plantations around the world, which is then roasted and blended by experts in Italy. The brand has 6 varieties of coffee capsules: Classico, Intenso, Cremoso, Forte, Single-Origin Ethiopia, and a Decaf blend. If you want to gift Nespresso compatible coffee capsules, check out the specially designed capsule gift boxes. The company also has a range of Pour-Over Coffee Bags that are made of specialty-grade, Indian Arabica coffee. You can enjoy delicious pourover coffee in minutes, without any compromise on taste or quality.n
KICKSTART DIWALI FESTIVITIES AT JW MARRIOTT MUMBAI JUHU
ring in the festive season of joy, and prosperity this year with your loved ones as Lotus Café, the all-day dining restaurant of the JW Marriott Mumbai Juhu, the 5-star luxury hotel in Mumbai presents a lavish spread of signature specials at the pre-Diwali brunch. The specially curated menu by executive chef Abhishek Basu and his team will showcase fresh flavours, spices and vibrant colours, mirroring the exuberance and warmth of the festival. The hotel will be adorned with festive décor in the hallways that is sure to set the celebratory cheer. The festive spread will feature delicacies such as a special kebabs station, haleem station, Goan poee sandwiches station, Kerala special puttu kadala curry and more to celebrate the flavours of the country. What’s more, round up the festive afternoon with a variety of traditional Indian mithai and desserts curated exclusively for the occasion. Guests will also get a first-hand preview of ‘Festive Fervor', a collection of thematic luxury gifts inspired by the unique flavors that are reminiscent of traditional tastes and rituals. Complemented with Indian sweets and an indulgent mix of goodies like house-made pralines, flavoured nuts, premium collections of tea and coffee.n
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November 2021 | Food And Beverage Matrix
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November 2021 | Food And Beverage Matrix
ELANPRO LAUNCHES NEW VARIANT OF PASTRY DISPLAY SHOWCASE WITH FOUR SIDE HEATED GLASS
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taying true to the philosophy of innovation that inspires, One of India’s leading commercial refrigeration companies, Elanpro (Gurugrambased Elan Professional Appliances Pvt. Ltd.), brings yet another revolutionary product for businesses that cater to all the bakers in town by launching their new product, EDC 1500 F3A, under Pastry Display Showcase. Each of the productsresults from a profound understanding of the Indian consumer needs, addressing the pain points, and optimising the business for the users. Hence, the newly launched product has a fourside heated glass, which helps in avoiding condensation and enhances energy efficiency by preventing heat transfers. Further to enhance customers’ experience and maintain hygiene and easy accessibility, one of the key aspects which have been taken care of is the placement of the shelves with an appropriate gap of 8.5inch. To ensure nothing comes in between the customer and the product from far or near, this gap comes as an adoring and admiring the piece on display. This is also important from the point of view of convenience as cakes are made in different shapes and sizes and it is all which can fit into your display cabinet. This latest variant addresses that and can easily accommodate all sizes perfectly. The technology used ensures that baked goods remain fresh and tasty for long. Further the variant has been aesthetically designed and adds more prominence to the product.
Post understanding the need gap in commercial refrigerators and freezers, the company designed a user-friendly product giving an aesthetic look ideal for confectionary/bakery stores. The newly launched unit is equipped with energy-efficiency and uniform cooling features that allow the preservation of confectionery items for a longer time. Commenting on the launch,Sanjay Jain, director, Elanpro, said, “At Elanpro we constantly strive to meet the needs of our customers. Our latest variant EDC 1500 F3A, under Pastry Display Showcase, brings the best of both worlds by amalgamating cutting-edge technology with great aesthetics. Our focus is to develop new variants and expand our existing product portfolio. The newly launched pastry display showcase has been introduced keeping in mind the increase in demand for the category in the sector.The key features and design of EDC 1500 F3A will be a perfect for any confectionery or bakery store. With this launch, we are expecting to see a significant demand amongst our existing clientele and also hope to see some newer set of clients.” The display case is transparent and embedded with LED lights, giving it an aesthetic appeal and making the products easily visible. The showcase also comes with a highperforming compressor that redefines the performance of modern-day refrigerators. This is an eco-friendly refrigerant, the showcase can reduce ozone depletion potential.n
STREET PIZZA, THE LATEST ADDITION TO ATLANTIS, THE PALM’S OFFERING
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ubai’s pizza scene just received an upgrade with the launch of Gordon Ramsay’s Street Pizza, located next to Bread Street Kitchen at the culinary destination in the region, Atlantis, The Palm. Launched in London in 2018 with a simple ethos – pizza without rules – the venue will serve up unlimited pizza, signature cocktails and live entertainment every night of the week. Ramsay said: “Pizza doesn’t need to be complicated, and I’m ready to introduce Dubai to simple, delicious bottomless pizza – served by the slice so guests can enjoy as much of our signature toppings as they like. I believe in supporting growth, and more importantly, opening really great places for people to eat and have fun. I invite everyone to come and enjoy fantastic pizza, listen to the best DJs and have an amazing time.” Taking Atlantis, The Palm’s extensive food and beverage offering up to 35 restaurants, bars, and lounges, including five by celebrity chefs, Street Pizza will take residency in a relaxed, casual setting complete with graffiti and street art. Offering bottomless pizza for $26 USD, and free-flowing soft drinks for $10 USD, guests can rock up (no
need to book), pull up a seat and sit back as a rotation of piping hot slices are repeatedly delivered direct to the table, until everyone is fit to burst. Made in the showcase central pizza oven, guests can choose from five unique pizza combinations using the freshest ingredients, seasonal toppings and expert pizzaiola craftsmanship to create a Neapolitan style sourdough pizza. Signatures include margherita, pepperoni, charred aubergine, and corn and chorizo, along with a daily special, with options including pulled lamb or wild mushroom. Diners can accompany their pizza with a selection of side dishes, including truffle or pizza fries, fresh salads from the raw bar and homemade dips such as buttermilk and pesto. Street Pizza is also home to Dubai’s most delicious homemade ice cream, including the signature Negroni soft serve, as well as a selection of shakes and splits.n
TRADERS OPPOSE GOVT MOVE OF STOCK LIMIT ON EDIBLE OIL IN FESTIVE SEASON
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dible oil traders have opposed the Union Government’s move of putting stock limit on edible oil and seeds. The traders’ body has called the move ‘illogical’ as Deepawali is nearing and the move will only become a tool for harassment of traders.
Keeping in view the festival season ahead, earlier this month, the Department of Public Distribution asked the state governments to issue an order for stock limits in their respective jurisdiction based on the requirement and availability of edible oil and oil seeds. The Union Government has also asked the states to update stocks of edible oil on its portal on a weekly basis. However, states were still deliberating on the proposal. In this regard, Shankar Thakkar, president, All India Edible Oil Traders’ Federation, has said that the decision of stock limit when the festival season has already started, was not logical and would further worsen the supplies of edible oil in the market. “As edible oil traders, we don’t know what to do next. What will be the stock limit and what will we do with it if the edible oil stock will be above the limit,” he said. Thakkar has added that due to uncertainty in stock limit order, many traders are already limiting their stocks which can hamper the supplies in festive season. The Government should have prepared for the festival season in advance by at least a few months, felt edible oil traders, as India imports around 70% of edible oil.n
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November 2021 | Food And Beverage Matrix
CELEBRATE FESTIVE JOY WITH TURKISH CUISINE AT NEWLY LAUNCHED PAPA PIDE
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apa Pide came to life to break the monotony of food. All of us have reached a point where we are bored of the same old options and crave for something new. This is where Aditya and Ankur saved the day. The Sachdeva brothers fused Indian and Turkish cuisine to bring us a unique flavour. Pide originated in Turkey around 1850’s. It’s basically a fluffy flat bread which is stuffed with different topping and then baked. Papa Pide gives it a desi twist and uses Indian fillings instead. The brothers are both passionate foodies and food explorers and have always been on a lookout for few flavours to try. Their dream was to bring a revolution in food and this is how the restaurant got its foundation.
Aditya is an engineer and has expertise in systems, processes and consumer services while Ankur's core is food and beverage and he makes sure that every bite is relished. Together they make a perfect team whose vision is to open 100 stores by 2025. The first outlet is located in Reliable City Centre, Vasundhara, Ghaziabad and is easily accessible. It offers a huge variety of Pide. From kadhai paneer to butter chicken, you can choose any of the classic fillings. All Covid protocols are strictly followed in the outlet and high standards of hygiene are maintained. It is also available on Zomato and Swiggy and delivers the delicious Pide to your doorstep so that you can relish the unique taste even at home.n
A FROZEN PIZZA WITHOUT PRESERVATIVES TO BE ENJOYED GUILT FREE
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part from Instagram trends, one thing that millennials and Gen Z are collectively obsessed with is eating healthy meals. Now usually, this comes at the cost of letting go of some of our favourite food items. But can anyone really ever stop eating pizza? To blur away this confusion, we have the brand Pizzo. Not only are their pizzas fabulous in taste, but they are also preservative-free. Talking about the said audience, the products come frozen in neat packages and need a few minutes in the microwave to be ready, perfect for the quickest indulgence. When we read about frozen goods, our mind automatically labels them unsafe or unhealthy, right? But the quality of ingredients used, the recipes involved and the number of trials in the mix ensures that every single product is not just worth it, it’s worth it again and again. To top that, every base is hand-tossed individually, reiterating the fact that there are no preservatives used whatsoever.n
CG FOODS TO ACQUIREGALLINA BLANCA RUSSIA & CIS BUSINESS FROM GBFOODS
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binding agreement has been reached between CG Foods and GBfoods. The company’s business in Russia/CIS, under Gallina Blanca brand, is expected to change its ownership from GBfoods to CG Foods, owned by CG Corp Global, within the coming weeks. The company is an international group of culinary products with presence in 8 popular countries in Western Europe, as well as Russia and CIS, Baltics and approximately 30 countries in Africa. Its Russian operation holds a strong market position with 86% brand awareness for its products. With this acquisition, the company
will grow its foothold in Europe and CIS regions as well as diversify into culinary products and pastas. The company will also leverage the existing distribution strength of the brand in Russia and CIS to grow its globally renowned noodle brand WAI WAI.
Real Estate, Telecom, Energy and Infrastructure, Financial services, Education among others.
Binod K. Chaudhary, chairman, CG Corp Global, said, “I have always dreamt of making WAI WAI a strong global brand, and I am happy to convert this dream into a reality. I believe that this step with Gallina Blanca Russia/CIS will be a milestone in our global journey.”
Varun Chaudhary, managing director, CG Corp Global, said, “The group over the years has delivered remarkable growth driven by rapid international expansion, becoming a global player in the noodles category. CG Foods Central Asia has its presence in Kazakhstan where by it is manufacturing noodles. With this new acquisition in Russia and CIS, CG Foods strongly foresees that it will grow its presence and will play a key role in its future growth plans.”
It is the food division of CG Corp Global, present in a wide number of sectors such as FMCG, Hospitality,
Currently the company is producing noodles in Nepal, India, Serbia, Bangladesh, Kazakhstan and a plant
in Egypt is under development. The company is committed to keep providing high-quality products and bringing to Russian homes local flavors and popular tastes to cook, leveraging on a strong brand, distribution platform and team. And to do so, we count on the experience, deep global market knowledge and a sound and an ambitious long-term growth plan. The company has a deep professional focus printed in its culture. Its growth and expansion worldwide show its potential to launch new categories and products. Also, its manufacturing capacity, which has reached 140000 tons of noodles per year, is an example of this strength.n
Food And Beverage Matrix | November 2021
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THE NEW BUZZ A conscious responsibility towards the community constantly endeavour to make a difference and hence Motek Sugarcraft Pvt. Ltd. With a mission to understand the needs and aspirations of Indian consumers and to bring them the best of the industry from abroad we started the import of Magic Colours products. The commitment from our end and demand of the bakers kept on booming and finally we headquartered our production in Ambala – INDIA. Befitting our exclusive range of offerings that includes everything from fondant to gel colours, drips to airbrush colours and machines, lustre dust to edible lace. ‘Better for You’ products have helped us stand out in a very cluttered retail market. With the blooming festival around the corner the recent launch of new shades of Choco Drips and Choco Gels has created a
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buzz. A shade range to match all creations. Leading the team Shikha Garg ~ Director is on a mission to rejuvenate India’s outlook towards the Bakery and Confectionery Industry, following the bakers’ preferences, and hence the launch of Sugar Shine India. The shining star of the Indian Bakery Industry is committed to the idea of responding to the changing preferences of Indians today. It’s product line introduces consumers to a variety of decorating projects that are as achievable as they are impressive. Our recent introduction under the brand Sugar Shine India comprises of a wide range of sprinkles, wafer paper, shine glow, shine brush, shinex and red velvet solution. For masses looking forward for quality Magic Colours and Sugar Shine India is the name to go with. With a Pan India distribution network reaching both Online Trade and trade shops we offer our bakers the best products in the comfort of their homes. We aspire to be a global player in this market and ensure maximum customer satisfaction.
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November 2021 | Food And Beverage Matrix
REFORMULATION: THE CHAMPION OF PRODUCT DEVELOPMENT
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A crucial aspect of successful reformulation is keeping the final sensory profile in mind
eformulation is an ongoing issue for manufacturers. Food and drink recipes are frequently changed for several reasons, such as adapting them to meet regional taste preferences, to improve the supply chain, reduce costs and/ or achieve (c)lean label status. With a healthy diet growing in popularity and the use of Nutri Score Labelling in more and more European countries, improving an end product’s nutritional profile is at the very heart of reformulation. Plus, with the booming plantbased- market, the veganization of formulations is also high on many manufacturers’ agendas. But it’s not just about leaving undesired ingredients out and replacing them with “good” ones, it’s a complex task that involves balancing the desired sensory profi le with consumer acceptance. GoodMills Innovation is an expert in reformulating existing recipes and supports manufacturers with its expertise and highquality clean label ingredients. Jürgen Senneka, Head of Product Development & Application at GoodMills Innovation, talks about challenges and solutions.
HEALTHIER CHOICES COVID-19 has markedly demonstrated just how perilous diet-related diseases can be: obesity and diabetes both exacerbate the effects of the virus and increase the probability of a more severe pathophysiology and likelihood of mortality. Almost universally, health experts recommend that we reduce our dietary intake of sugar, salt and fat to combat nutritionrelated diseases. Given the widely acknowledged fact that changing eating behaviors is difficult for most consumers, there is regulatory pressure on the food industry to “healthify” their products. Many manufacturers are aware of their responsibility and offer optimized choices.
CHALLENGE 1: CUTTING SUGAR
as breads, bread rolls and pretzels are frequently available, the fine baked good market is a trickier hurdle to overcome. Likewise, although dairy product ingredients such as butter can be easily replaced with margarine and oil, and plant based alternatives are available for milk and quark, finding a proper replacement for eggs is an ongoing challenge for cake manufacturers.
Dietary fiber works well here.” Here, GoodMills Innovation offers different solutions. On one hand, their HIGH MAC dietary fiber is based on bran, which is micronized and contains natural wheat fiber, minerals, vitamins and secondary plant constituents. Owing to the very fine particles (less than 100 μm), an appealing texture is achievable that also provides body. On the other hand, SnowWheat is a fl our made from specific whole grain variants (White Wheat) that delivers a mild, white-flour-like taste profile. Both options provide a good working base to create a wellrounded sweet sensory profile and a fullbody texture, all while enriching baked goods with dietary fiber. Depending on the product concept, GoodMills Innovation’s experts are on hand to help customers with their reformulation processes. Depending on the dosage, for example, manufacturers may be able to use nutritional claims such as “source of fiber” or “high in fiber”. When using a labelling system such as NutriScore, enhancing the fi ber content is a good way to achieve a better nutritional ranking. Possible applications are biscuits, cakes, filled wafers, granolabars and yeast-raised products such as brioche.
CHALLENGE 2: CUTTING SALT
Sugar has both vital sensory and technological functions. Besides providing a sweet taste profile, it also acts as a flavour carrier. Technologically, it facilitates the fermentation of yeast in baked goods, provides body and has a preservative role. When reducing the amount of specific ingredients in recipes, the mass of this particular component always has to be compensated.
As with sugar, salt also plays important sensory and technological roles in baked goods. It supports a full- bodied mouthfeel and augments the perception of sweetness. From a technological perspective, it strongly influences the dough composition. The interaction of salt ions with the gluten impacts the yeast’s gas formation. Overall, these interactions affect dough composition and both the crust and crumb of the final baked product.
“Let’s say you have a cake with a sugar content of 20%. If you switch to a zero-mass sweetener, you have to find a solution to balance out this gap.
To compensate for the lack of salt, flavor enhancers can be used to improve the sensory profile. Baking agents can offset both the organoleptic
and technological effects of sodium reduction. By contrast, though, flavor enhancers and baking improvers are likely to introduce additives to the ingredients list. Natural options to improve the flavor of bread include adding sourdough, wheat bran, wheat germ or ingredients such as herbs or dried vegetables. “Within our Slow Milling range, we have a number of flavor-enhancing offerings, such as baking enzymes, malted ingredients, coarse meals, sprouts, seeds and flakes. Our huge selection of tailored natural ingredients can be thought of as a modular system. And, because of the way we gently process the raw materials, using traditional methods such as fermentation, the ingredients score with a multifaceted sensory profile that adds value to baked goods and compensates for a certain amount of taste loss.” Within the German bread market, for example, the baking industry managed to achieve consumer acceptance with low-sodium products. Today, there’s rarely a packed bread with more than 1.1% salt available, which is a reduction of approximately 10-15% compared to some ten years ago.
CHALLENGE 3: VEGANIZING RECIPES With the plant-based market skyrocketing, vegan versions of classic baked goods are increasingly in demand. And whereas vegan varieties of rustic baked goods such
One approach is to use protein flours based on lupins, chickpeas, lentils or soy, for example. This is not a new concept and, prior to the plantbased trend, was previously done to keep costs down. When it comes to doughs for pound cakes and biscuits, this works really. But if a foam-stable dough is needed, such as for sponge cakes, then the options are limited because of thermostability issues. It’s certainly possible to use plantbased hydrocolloids — but these do come with the downside of adding E-numbers to the formulation. “Veganizing formulations is an exciting fi eld and one that will keep us busy in the next few years. As experts in baked good applications and pioneers in clean label, we’re doing comprehensive research into appropriate solutions.”
SUMMARY AND OUTLOOK In most examples, it’s not just a matter of removing one ingredient; it’s about balancing a number of different components to achieve the required result. GoodMills Innovation’s approach is to maintain the original ingredient list as much as possible and find smart alternatives from within our vast portfolio that complement the overall matrix. There are exceptions, of course; sometimes an original recipe can be optimized by eliminating E-numbers. In such instances, we’ll take a twopronged approach and address both issues at the same time. Thanks to our extensive clean label experience and array of ingredients, this can usually be done without sacrificing either taste or functionality.n
Food And Beverage Matrix | November 2021
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“SECOND MEALS” BY CELEBRITY CHEF DAVINDER KUMAR
he Coffee Table Book “Second Meals'' authored by Celebrity Chef Davinder Kumar, about repurposing leftovers , published by Shubhi publication, was unveiled at Le Meridien, New Delhi. The hidden ingredient of this book is the food scraps, yes you heard me right, food scraps. The book depicts the art of Cooking using food scraps in a unique way and style. It will definitely encourage cooking and eating every single part of vegetables and fruits. It was unveiled by Mr. Vir Sanghvi, acclaimed journalist & author. Mr. V.K. Oberoi, Mr. K.J. Alphons were guests of honour. Ms. Shovana Narayan, Ms. Sharon Lowen, Ms. Meeta Pandit, Mr. Virendra Dutta, Mr. Sunil Sethi, Mr. Rajeev Ratan Shah, Mr. Pushpesh Pant and many more high profile guests added their charm to the event. Chef Davinder Kumar said ‘The art of Cooking with food scraps is a way and style that encourages cooking and eating every part of a vegetable or fruit. It is the key to maximise nutrition and minimise food wastage. The recipes in “Second Meals" promote mindful thinking besides being environmentally friendly and provide innovative options to use food scraps.
Mr. Tarun Thukral, Mr. V.K. Oberoi, Chef Davinder Kumar, Mr. Vir Sanghvi, Mr. K.J. Alphons, Mr. Sanjay Arya
Sanjay Arya Founder Shubhi Publication said 'Saving Natural Resources will help sustain life for many more years, and this book is helping us do just that!' The book is an effort to save the environment by using food scraps which otherwise being burnt, pollute the environment, and it will also help in solving the food problem for developing countries especially ours.
About the Author Chef Davinder Kumar’s experience goes way beyond words. He is not only well known for his great culinary passion, he is also an adventurous food connoisseur, who has travelled around extensively and regularly seeks the opportunity to explore the different kinds of cuisines while developing his gourmet knowledge. An aficionado in the fine art of cooking to the gourmet’s delight, Davinder Kumar has been in this profession for more than five decades. He was the sole Indian representative in the International Cooking Festival held in Tokyo, Japan, in 1983 and was awarded a medal for his presentation of Indian cuisine. Presently Chef Kumar is Vice President – F&B (Production) at Le Meridien, New
(right in the centre) Ms. Shovana Narayan & Mr. Herbert Traxl
Delhi and he is the President of Indian Culinary Forum, India.
About the Book The book includes delicious ways to maximise nutrition and minimise food wastage. All the recipes in this book have been written in a manner that makes it easy to follow. Each recipe has been tried out personally to ensure that it is accurate and perfect. To make preparation simple/easy, the
ingredients in this book have been listed in the order in which they are to be used.
into publishing of scholarly reference
About Shubhi Publications
books in a year, Shubhi has become
A firm believer in quality, Shubhi brings to you the best books on Indian Heritage, Art, Architecture, Culture, Religion, and Philosophy. After a decade of excellence in providing offset printing for leading publishers, Shubhi itself ventured
a name associated with publishing
books in 1998.
With more than
1000 titles and release of about 50
of academic and scholarly books of high quality and has produced several
outstanding
publications
written by renowned authors in the recent years.n
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November 2021 | Food And Beverage Matrix
W POWER : NATURAL ANTI-CAKING Calcium carbonate promises a range of technological and dietary advantages FIRST CHOICE FOR FORTIFICATION CALCIUM IS THE MOST ABUNDANT MINERAL IN THE BODY. IT IS NOT ONLY ESSENTIAL FOR HEALTHY BONES AND TEETH, BUT ALSO NECESSARY FOR VASCULAR CONTRACTION AND VASODILATION
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owders for food applications are ever-present in everyday life – think salt, sugar and spices, for example – and represent a large proportion of the total processed food in the world. There are several reasons for this, including low bulk weight, ease of transport and storage, and relatively high stability. The powdered drinks category is undergoing rapid transformation, too, as a result of exciting new innovations and an increase in the number of people enjoying walking, trekking and camping holidays. According to analyst Market Data Forecast, the powdered soft drinks market – valued at an estimated at 10.4bn USD in 2020 – is expected to expand at a CAGR of 2.8 per cent to 12.2bn USD by 2026. Furthermore, the global fruit powder market alone is poised to register a CAGR of 4.15% during the forecast period (2020- 2025). However, during processing, powders are subjected to different stresses that will impact their flowability, such as mixing, storing, dosing and conveying. When caking occurs, powders are transformed into a sticky, undesirable material as a result of their hygroscopic (a tendency to absorb moisture from the air) behaviour. This not only results in loss of functionality but also negatively impacts quality. To prevent this, the use of anticaking agents is necessary. Calcium carbonate is one such solution, as it is a natural ingredient combining excellent performance with other advantageous properties.
Highly Effective And Multifunctional Besides being a highly effective anti- caking aid, calcium carbonate minerals support extrusion, act as a white pigment for coatings, provide texture and volume, and are also suitable for nutritional fortification. Furthermore, as consumers are increasingly demanding natural and clean label ingredients, food producers are keen to reformulate with non-artificial but multifunctional alternatives. Here, calcium carbonates perfectly fit the bill. With more than 130 years of expertise with this natural raw material, Omya has developed special techniques to process these particles in order for them to fulfil numerous functions in both food and beverages. mya Calcipur® and Omyafood® are
By Carolina Diaz Quijano*
and Omyafood® meet strict safety criteria. They are also compliant with stringent regulations that ensure any heavy metal contaminants are kept to an absolute minimum -a vital consideration for food and drink manufacturers, particularly producers of infant foods.
References: •
multifunctional, anti-caking solutions that help prevent the grouping of powder particles during processing, transportation and storage. When the ingredient is added to powder, it embraces the particles and reduces their adhesive forces, thus preventing lumps. In short, it absorbs moisture and oil while maintaining its stability, and so can be easily processed. And as well as powdery products, the particles can also be used to prevent grated cheese clumping and stop cheese slices sticking together. But the ingredients are not solely suitable as anti-caking agents in powdery food products – including table salt and salt replacements, packet soup, cocoa products, milk and milk protein powders – as they also boost the nutritional profile of end products. First choice for fortification Calcium is the most abundant mineral in the body. It is not only essential for healthy bones and teeth, but also necessary for vascular contraction and vasodilation, muscle function, nerve transmission, intracellular signalling and hormonal secretion. Adequate, lifelong dietary calcium intake is necessary to support bone health. And as a consequence, calcium fortified foods and drinks have become mainstream. That’s because they allow consumers to easily achieve recommended daily intake levels of calcium without impacting individual eating and drinking habits. Omya’s calcium carbonates are an excellent choice for fortifying dairy and non-dairy drinks, and certain foods, thus optimizing the nutritional value of the end product. With a calcium content of approximately 40%, Omya Calcipur® is an excellent source of this mineral. And compared with other available technical solutions, up to five times less Calcipur® is required to
obtain the same calcium dose in a finished foodstuff. That makes it perfect for minimising the cost of supplementation while enabling promising positioning opportunities in the bone health sector. It can be used to enrich breads, bread rolls, tortillas, snack bars and bagels, for example, and is a perfect match for the calcium fortification of fine baked goods such as biscuits and cookies. There is also great potential for products that are already perceived to be healthy, such as breakfast cookies, which are designed to be easy to eat on-thego and provide valuable nutrients and satiety at the same time. These applications can be easily fortified with calcium by replacing the corresponding amount of fl our with Omya Calcipur®. By replacing 600mg of flour in a single 35g bread roll, a calcium dose of 240mg can be achieved, enabling an “excellent source of calcium” claim to be used. Besides bakery and confectionery produce, calcium carbonate offers a further desirable quality that is useful for the snack market: The ingredient is able to intensify the perception of sweet or salty, enabling a reduction in the amount of sugar and salt required. The finished product therefore boasts a better health profile without loss of taste or texture. Finally, as they are guaranteed nonnano materials and hypoallergenic, Omya Calcipur®
•
https://www.marketdataforecast. com/marketreports/ powderedsoft-drinks-market https://www.mordorintelligence. com/industryreports/ fruitpowder-market
Switzerland-based company Omya has established itself as a leading global supplier of naturally derived calcium carbonate and owns mineral deposits all over the world, ensuring continuous availability. Thanks to a thorough selection process, the company ensures that the concentrations of heavy metals in their raw materials are significantly lower than the legal thresholds. Using the latest technology, the minerals can be processed for a wide range of purposes and applications; particle sizes and functionalities can be adjusted according to individual demand, for example. Customers benefit from the company’s strong commitment to R&D, including a state-of the art lab, patented products and application know-how. Experts are always available to discuss specific customer requirements. And, to keep abreast of current developments, science- based collaborations with universities and institutes form a substantial part of their business. In addition to calcium carbonates, Omya also has a distribution business with a huge range of different ingredients. As a result, holistic solutions and innovative product concepts are brought to life by combining employee experience with deep application-related insight and knowledge, high quality ingredients and working closely with customersn
Department of Commerce Ministry of Commerce and Industry
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22
November 2021 | Food And Beverage Matrix
ULU HYE CREATES A NEW DAIRY-FREE MILK CATEGORY BASED ON ‘WORLDFIRST’ NUT AND SEED MYLK BASIS Ulu Hye, based in Australia, has taken the dairy-free milk idea a step further with its world-first jars of concentrated Mylk Bases derived from nuts and seeds, resulting in products with a longer shelf life, reduced per-litre pricing, and improved sustainability credentials.
C
onsumers are generally encouraged to consume opened dairy or non-dairy milks within four to five days, but because most of these products are sold in 1L volumes, it is usual for smaller households or single consumers to have to discard expired milk. “Food waste is a serious problem, and leftover milk is frequently tossed down the drain. Our goal with our concentrated base is to allow customers to create exactly what they want, when they want it, without having to push themselves to finish a litre in a few days if they don’t want to, or waste it by pouring it away “Heidi Peuten, co-founder of Ulu Hye, said to the press. “Unopened, each jar has a two-year shelf life, and once opened, it may be stored in a cold, dark, and moisturefree environment for two to three months. Our concentrated bases are a world-first idea, so it’s not just a new product, but a completely new category within the plant-based dairy sector, which offers up a plethora of opportunities.” Ulu Hye’s Mylk Bases are now supplied in 300g glass jars and may be used to produce 10 litres of nut or seed milk by adding water and, if desired, a sweetener. It also features an Almond Mylk Base, a Hazelnut Mylk Base, and a Hemp Mylk
Base in addition to the original Nut Mylk Base made from cashews, macadamias, and almonds. “We add sunflower seeds to the Hemp Mylk Base to enhance the earthy tones of hemp seeds. All of the mylk bases are additive-free and unsweetened, however they do include macrobiotic sea salt “Peuten said. “Each 300g jar currently has an RRP of A$29.95 (US$22.09), and because this can make 10 litres of milk, each litre costs around A$2.99 (US$2.21), which is significantly less than the pricing of other plant-based milks in Australia, where each litre of a premium, healthy product costs over A$5 (US$3.69) and lower-range ones with gums and other additives costs around A$3.50 (US$2.58).” However, she agreed that, because to the high initial expenses of employing premium ingredients, overall retail pricing per large jar is still relatively costly for smaller families or single customers, and announced plans to offer smaller jars to appeal to this market. “At the moment, many of our most ardent customers are larger families that go through a lot of milk and are short on time but want a nutritious choice that is as near to homemade milk as possible,” she explained.
“We recognise that the total price is expensive because our present packaging is for 10 litres of milk, and that there are probable people who do not have the financial means to pay for such a large amount or who are unwilling to buy so much at once. This is why we’ll be releasing three-litre jars shortly in the hopes of tapping into these markets and persuading people to at least sample it.” Aside from minimising food waste and lowering prices, Peuten feels that this new dairy-free milk idea has the potential to address a number of concerns related to sustainable packaging. “Milk is commonly sold in plastic cartons by the litre in Australia, and many of these cartons end up in garbage – based on our design, the glass jars can be reused, reducing overall plastic consumption and carbon impact,” she noted. Ulu Hye’s concentrated Mylk Bases are sold in over 250 health food, bulk food, and independent shops in Australia, New Zealand, and Singapore. Following COVID-19, the goal is to debut into large supermarkets in Australia next year, with additional markets in Asia, the EU, the United States, and the United Kingdom to follow.
Product development Ulu Hye now sells plant-based DIY condiments including mayonnaise, ranch sauce, and hollandaise, in addition to the Mylk Bases. “These are powders that you just mix with water and any oil of your choosing and blend to make the condiment,” Peuten explained. “This cuts down on the quantity of oil ingested because the only oil used is what the customer adds, making the condiment significantly lower in fats, and the ingredients are also clean and plant-based.” “Because each 60g jar generates six cups of sauce, the premise is the same for extending shelf life and reducing food waste, as well as reducing the number of plastic bottles required to store conventional condiments.” The company will concentrate on producing new goods to add to its portfolio in the future. “We now have a Chocolate Mylk Base created with hazelnuts, which is a seasonal flavour, and we’ll be introducing a Strawberry Mylk Base in a few weeks,” she added. “This year, we’ll be focused on producing recipes for use with our goods to offer consumers other ways to use them,” says the company. n
www.interfoodtech.com www.snackbaketec.com
INTER F D ECH
Premier technology supplier fair for food & beverage, snacks, bakery & confectionery processing and packaging
20-22 JANUARY 2022 Hall No. 2, Bombay Exhibition Center, Mumbai
Over 250 exhibitors | Live demonstrations Technical seminars | Business matchmaking Visitors from India and neighboring countries
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November 2021 | Food And Beverage Matrix
ECO-FRIENDLY & CUSTOMISABLE PACKAGING TO CHANGE THE FACE OF THE INDUSTRY
T
he consumer preferences have shifted to utilisation of eco-friendly products and food service packaging is no exception. Owing to changes in preferences, the focus of manufacturers shifted to providing easy to use, safe, and eco-friendly packaging. Innovative materials have been utilised for making packaging products, so that these materials can lower carbon footprint and be recycled. From developing materials for food preparation to takeaway applications, packaging manufacturers have been launching innovative and eco-friendly products by taking growing environmental issues into consideration. The trend of recyclable and biodegradable packaging is taking place worldwide. The pandemics such as Covid-19 enforced manufacturers, restaurant owners, and other businesses from the food industry to utilize packaging that have minimum touch points and provide security from contamination. The trend of single-use food service packaging emerged as it offers safety, flexibility, and ability to give important messages through packaging. Moreover, single-use packaging is sanitary as the food can be packaged, delivered to the location, and disposed safely after the use. Recent scientific studies found that the levels of bacteria and micro-bacteria are higher in reusable packaging material as compared to single-use materials.
new products. This would also reduce the waste. So, the demand for eco-friendly, recyclable, and customizable packaging solutions from the food industry would grow in coming years. According to the report published by Allied Market Research, the global food service packaging market is expected to grow considerably in the next few years. Following are some of the activities and initiative taking place across the world.
In addition, single-use packaging materials are favourable for environment as it does not need to be cleaned and dried. The recycled materials used in food service packaging can be utilized for forming
The launch of new packaging products that offers various benefits such as Eco-friendliness and safety has been taking place worldwide. Packaging companies have been introducing different products that
are made from materials that can be recycled. Celebration Packaging, one of the major food service packaging companies, launched customizable and microwavable hinged-lid food containers for meal preparation applications. These containers are made up of virgin polypropylene (PP) materials and can be recycled. Nick Burton, MD at Celebration Packaging, emphasised on the rise in demand for single-use disposable plastic packaging. Owing to demand for such products, the company conducted trials with a couple of food service businesses and came up with customisable and microwavable products that can be used during the meal preparation. These products increase the speed of preparation and eliminate service errors. They are customisable and contain air vents for letting the steam off during microwave applications. Being one of the leading players in the food service packaging industry, the company has been seeking innovative eco-friendly solutions since the launch of its first product. The trend of development of ecofriendly packaging has grown significantly and companies have been launching their products to lower carbon footprint. Stora Enso launched takeaway bowls PureFibre. These bowls do not contain plastic and are designed to provide replacement for plastic packaging for
on-the-go foods. Moreover, these products are designed to ensure circularity, which implies that they are recyclable, renewable, and biodegradable. The recently launched products offer 75% lower carbon footprint as compared to products made up of bagasse and plastic. The company launched its ecofriendly products for brands that are looking for achieving sustainability and circular economy. The company’s representative highlighted that the new product would play a significant role in adoption of non-plastic food packaging. Both companies have been working together for bringing eco-friendly solutions to the market. The trend of packaging products made from plants and eco-friendly materials including different sugar by-products has grown considerably. Responsible Products, one of the manufacturers of food service packaging from Cincinnati, manufactures and distributes plastic-free takeaway containers in all shapes and sizes to local restaurants and nationwide. The company contributed leftovers from different manufacturing processes and created eco-friendly products. Many restaurant owners, brewers, and cloud kitchens have been a part of zero-waste movement and this led to adoption of eco-friendly packaging products.n
Food And Beverage Matrix | November 2021
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MOFPI TO ENGAGE CONSULTANTS FOR IMPLEMENTING OPERATION GREENS
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he Ministry of Food Processing Industries (MoFPI) has invited applications for engagement of two consultants to assist the ministry in implementation of the ‘Operation Greens’ Scheme. The consultants must have domain expertise in the value chain of perishable food products including fruits, vegetables and marine products. MoFPI has issued a notice in this regard stating that the closing date for submission of application is November 14, 2021. The consultants were to be hired from the state of Bihar and another one from the states of Andhra Pradesh, Tamil Nadu or Karnataka, while the consultants should be retired government officer of director/ deputy director level from the state horticulture department. The Ministry has already awarded 11 assessment studies for identifying gaps in infrastructure and processing facilities for development of potential value chain for fruits and shrimp under the scheme.
The role of consultants would be monitoring of assessment studies, building regional networks with stakeholders, providing technical inputs, providing assistance in drafting scheme guidelines, and monitoring & evaluation of implementation of the projects. According to the Ministry, the engagement would be for a period of one year and may be extended. The MoFPI is implementing the scheme of operation greens, which was initially reserved for tomato, onion and potato, now includes many perishable agri products. These agri products are divided into three categories of Fruits including mango, banana, apple, pineapple, orange, grapes, aonla, pomegranate, guava and litchi, Vegetables including tomato, onion, potato, green peas, carrot, cauliflower, beans, loki, karela, parwal, torai, petha, okra, garlic and ginger. The Marine products include shrimps. Previously, the Ministry had invited consultants from the states of Uttar Pradesh, Maharashtra, Andhra Pradesh, and Assam for assisting in implementation of the Operation Greens Schemen
“NEXT-LEVEL” PGPR FOR CHOCOLATE LAUNCHED
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alsgaard has launched a new PGPR product which offers chocolate manufacturers the best ever levels of functionality and efficiency. PGPR (polyglycerol polyricinoleate) is used in chocolate production for mould optimization, flow control and viscosity reduction. Palsgaard’s existing product, Palsgaard® PGPR 4150, is already the market leader, but the company’s latest offering takes PGPR performance to new levels. Developed exclusively for chocolate, Palsgaard® PGPR 4190 is 15% more efficient at controlling viscosity than Palsgaard® PGPR 4150, and can be used at a dose 30-40% lower than other PGPRs, making it highly costeffective. Other benefits include easier flow, better coating of inclusions, and taste- and odour-neutrality. Palsgaard® PGPR 4190 will be subject to Palsgaard’s unique quality standards, with batch-to-batch checks guaranteeing uniform stability. Morten Hoffmann Kyed, Director of Product Management at Palsgaard,
said: “We’ve led the market for many years, but this really is the next level for PGPR. Palsgaard® PGPR 4190 is the result of years of research and innovation, and it will offer chocolate manufacturers unique, best-in-class functionality. Furthermore, because a tiny drop delivers a huge effect, its benefits also include very high costin-use savings.” Palsgaard® PGPR 4190 is designed for chocolate spreads and enrobed and moulded products. Although it works well with traditional chocolate emulsifier lecithin, it is an ideal partner for Palsgaard® AMP 4455, an alternative to lecithin with better organoleptic properties. Both products were showcased at the World Confectionery Conference on 1st June. The result of intensive research at Palsgaard’s main R&D center in Denmark, Palsgaard® PGPR 4190 is manufactured in the company’s specialist facilities in the Netherlands, where all production is CO2-neutral, and which have recently undergone extensive equipment upgrades.n
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November 2021 | Food And Beverage Matrix
NANKA, A MALAYAN JACKFRUIT COMPANY, HAS DEVELOPED A LINE OF SUBSTITUTE MEAT PATTIES BASED ON JACKFRUIT PULP
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ANKA, a Malaysian jackfruit company, has created a line of alternative meat patties based on young jackfruit pulp, with the goal of gaining considerable market share in both the hybrid and plant-based meat industries.
“We’re still looking for the finest protein sources to work with, but we’re very certain that it can be combined with any form of protein, acting as a blank canvas on which to create alternative protein art. So, using jackfruit and another protein, we can help develop a rapid plantbased meat iteration.”
NANKA’s current strategy to alternative meat innovation is to develop jackfruit as a ‘platform supplier,’ which can be blended with any sort of protein, animal or plant-based, to produce a hybrid or totally plant-based product, depending on the consumer’s preferences.
“We’re selling the plant-based version at a lower price in the hopes of getting more people to try it and possibly acting as a bridge for individuals transitioning to a plantbased diet,” Syafik explained.
“Jackfruit has the virtue of being rich in fibre and low in fat, and can therefore operate as a sturdy base to combine with many various types of proteins on the market,” said Ahmad Syafik Jaafar, Head of Strategy at NANKA management firm IRA NOAH. “It has a cellular structure and fibre content that are extremely comparable to meat, and the patties have essentially identical physical qualities to typical meat patties — we’ve already tested combining it with a variety of proteins, including mushroom, mycoprotein, peas, insects, and beef and chicken.”
“At the moment, we’re positioning our goods to be more premium, but we also have a lot of cost benefits owing to the large supply and source of jackfruits in Malaysia, as well as neighbouring Thailand and Indonesia.” “Thus, while we are not trying to start a price war, we can offer these lower prices and will continue to try to develop even more cost-competitive products because we don’t want to be premium for too long – eventually, we do want to democratise our products so that they are accessible to more consumers.” NANKA presently has investors from Singapore and Japan, and it anticipates Japan to be its next big market, having previously shipped
product samples and having a Japanese version of its website. “Our investor is actively pushing this in cities like as Tokyo and Osaka, where many customers are seeking for plant-based beef alternatives. They have a lot of money and are highly experimental when it comes to cuisine, so we’re optimistic “he stated “We’re also in talks with a number of large food companies about collaborating on product development, with the jackfruit serving as a foundation for a variety of alternative proteins, as previously discussed. India, where many companies are interested in collaborating on products, and Australia, though this may be a little later, are two more regions we are optimistic about.” “There were many challenges in the beginning when it came to education and awareness because Malaysia already has its own vegan and vegetarian community that always compares products to Plant-based Meat 1.0 products made from soy, commonly known as mock meat, and we had a lot of work to do to position ourselves away from these,” he said. “Moreover, until Beyond and Impossible came up, plant-based
meat substitutes were primarily appealing to Indian and Chinese customers, with far fewer Malays, but when Beyond and Impossible came out, plant-based meat replacements suddenly became an enticing option for everyone.” “So, while we’re not literally marketing ourselves as a vegan or vegetarian company since we also provide mixed alternatives, what’s crucial to us is to reach out to those customers who are searching for better options.” Flexitarians, in particular, are an underserved market, since many customers don’t want to go completely plant-based but simply want a better alternative to fast food, which we can give. NANKA also sells RTE meatball meals and ready-to-heat nuggets in its shop, and it plans to use its jackfruit technology to develop more plant-based meat compositions and protein combinations in the future. “Making a plant-based butter using another Malaysian fruit from Borneo is another new idea we’re looking at. This would go hand-inhand with burger dinners, taking us one step closer to a completely plant-based diet “”It’s about the food,” he continuedn
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November 2021 | Food And Beverage Matrix
THE 18 PER CENT GST DUTY IS TRIGGERING A MELTDOWN AMONG ICE CREAM PARLOURS The petition is based on the concern of receiving notices requiring them to pay the higher charge retroactively from July 1, 2017 — when India switched to the GST regime — rather than the 5% they had been paying up to that point. If the tax is imposed retroactively, the amount will be enormous and unsustainable for these companies. The imposition of an 18 percent goods and services tax on ice cream supplies, with retroactive effect from July 2017, has put hundreds of ice cream parlours out of business, the majority of which are small enterprises.
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exempt from paying the differential GST because they also cooked and supplied food from the same premises, despite the fact that such activity of cooking on the premises is never contemplated by the law.
fter being hit by the COVID-19 pandemic, which forced many businesses to close over the last year and a half, icecream makers have asked the finance ministry to freeze the levy prospectively, claiming that if the tax is imposed retrospectively, they, too, will go bankrupt and be forced to close operations nationwide. The Indian Ice-cream Manufacturers’ Association (IICMA) has written to the finance ministry, requesting that the fee be reconsidered and implemented from October 2021, rather than the four years previously. “We request that the Central Board of Indirect Taxes and Customs kindly take steps to either clarify that the GST rate of 18 percent on supply of ice cream by ice-cream parlours would have only prospective effect” or, “if necessary, amend the notification” to apply the rate of 5% for the period from July 1, 2017 to the date of the latest clarification (October 6, 2021), according to the letter, which ET has seen. The petition is based on the concern of receiving notices demanding that they pay the higher fee retroactively from July 1, 2017, when India
It claimed that “pushing small enterprises out of business would be a travesty of justice.”
switched to the GST regime, rather than the 5% they had been paying up to that point. If imposed retroactively, the cost would be enormous and unsustainable for these people.
organisation, therefore any payment must now be made from their own funds.
Because profit margins are so small, most ice cream parlours would be unable to pay the difference of 13 percentage points in GST (18 percent minus the 5 percent they have so far collected from customers) out of their own finances for the last more than four years, according to the body.
Even while the supply of ice cream manufactured by ice cream parlours had certain ingredients of service, the tax authority said earlier this month in a circular that the supply of ice cream made by ice cream parlours was a “supply of commodities” and not a “service.” As a result, rather than the 5% rate that applies to restaurant services, the supply is taxed at 18%.
Since all ice cream suppliers have adopted the 5% rate, no one is taking the input tax credit on supplies, according to the advocacy
The ice cream manufacturers’ lobby outlined the contrast it faced with large hotels or restaurants that provide the same ice cream but are
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Experts endorsed the government’s request, claiming that imposing additional costs on a small-scale industry made up largely of singlelocation businesses would hurt their profitability during a liquidity constraint. “The issue of retrospective explanations resulting in a hike in the effective GST rates on B2C firms puts them in a lot of trouble because they have already charged and passed on the lower rate of GST,” MS Mani, senior director at Deloitte India, explained. Any new burden now, at the conclusion of a pandemic-induced slump, will further erode their profitability, he continued. “The significant point is that the rate change came in the form of a circular, implying that the increased tax rate will apply retroactively.”n
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