October 2019 by Divyansh Infomedia

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FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 2 / Issue 8 / Mumbai / October 2019 / Pages 32 / INR Rs 50/-

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October 2019 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers;

Editor’s Note

Hello! As we are focusing on food ingredients in this edition, would like to put forward my opinion on the subject. In this health conscious era, growing consumer demand for foods with benefits beyond basic nutrition has created lot of opportunities for the food and ingredient manufacturers. The common man today fears sickness, yet lacks the much-needed awareness about the healthy habits and

health benefits of any product. There is a confusion amongst the consumers because of ambiguity of understanding the difference in pharmaceutical, nutraceuticals and functional foods, however with the rapid development of the regulatory authority are trying to clear that. It is important to understand that when we are considering functional food, it is not only scientific properties, functional benefits and impacts but also inclusion of this specific category under the Nutraceuticals Regulations, 2016, under the Food Safety and Standards

Authority of India. Section 22 of the Act states that, foods which are specially processed or formulated to satisfy particular dietary requirements which exist because of a particular physical or physiological condition or specific diseases and disorders and which are presented as such, the composition of these foodstuffs must differ significantly from the composition of ordinary foods of comparable nature, if such ordinary foods exist. The composition of the food stuff in functional foods differs from the composition of the ordinary foods on account of the different types of technologies utilised for obtaining functional foods and bioactive or extracts. One of the most important fields of focus today is the need to have “evidence-based” functional foods. When deriving evidence-based functional foods, it is important that they are

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studied scientifically, supported on a clinical level, and contain standardised new ingredients derived from plants, herbs and botanicals and so on and also meet the regulation. Food business operators are allowed to make ‘nutritional’ or ‘health’ claims provided there is direct or implied relationship between the nutrients or ingredients used. Claims can be made on basis of nutrient or ingredients and health benefits. Types of health claims include nutrient function claim, health maintenance claim, enhanced function claim, immunity claims, anti-ageing claim and disease risk reduction claims. Every new product that is manufactured from the start to end-of-batch safety and quality, must be focussed and monitored no matter how tough the process is. It is of utmost importance as the decision to purchase a product is made by consumers. The consumers search for options and are in need due to health concerns, may decide to choose a functional food on their own. Hence, the onus of quality and safe products and providing consumers with adequate information to make informed decisions is on the manufacturing industry. The U.S. Food and Drug Administration also launched the new Substances Added to Food inventory, an upgraded version of the original Everything Added to Food in the U. S. (EAFUS) inventory. The new searchable inventory contains approximately 4,000 substances, and includes information on food additives, color additives, Generally Recognized as Safe (GRAS) and prior-sanctioned substances. Additional features includedirect links to food ingredient and packaging inventories; direct links to any applicable regulations for a substance; and Additional information such as other known names, common uses, and information by other entities when available. The Substances Added to Food inventory is maintained by OFAS staff in the FDA’s Center for Food Safety and Applied Nutrition (CFSAN) are responsible for protecting consumer health, by ensuring the safety of substances added to food and food contact materials. It is important to note that the Substances Added to Food inventory is only a partial list of food ingredients and inclusion in this inventory of information from non-FDA entities does not indicate an FDA approval or evaluation of this use. For the interest of readers an article on” FSMA- Preventive Controls for Human Food” is also included in this edition, as it may be of use for companies exporting or planning to export to USA Market. 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 | October 2019

DUPONT TO ENTER STRATEGIC COLLABORATION WITH CHINESE COMPANY BY-HEALTH with one of the leading consumer health care companies in Asia Pacific to develop new probioticsbased products to satisfy consumers’ growing demand for natural health and wellness solutions,” said Anders Grøn, vice-president and global business director, probiotics, HMOs, and fibres, DuPont.

riven by the growing demand for probiotics in the everyday lives of consumers, DuPont Nutrition and Biosciences has entered a strategic collaboration with By-Health, one of China’s leading consumer healthcare companies, recently. The partnership will focus generally on the research and development of probiotic dietary supplements with new functions, new ingredients and new technologies, including joint research on intestinal microecology and the development of new probiotic dietary supplements and applications for use. By-Health, in turn, acquired Life-Space Group, one of the leading branded probiotic enterprises in Australia, producing and marketing probiotic products for all life stages. “At DuPont, we are focussed on improving people’s everyday lives, and China is an important consumer market. With our expertise within probiotics and microbiome science, we are delighted to partner

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October 2019 | Food And Beverage Matrix

M B SUGAR RECEIVES THE CERTIFICATE OF GUINESS WORLD RECORDS

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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October 2019 | Food And Beverage Matrix

HOUSE OF SPICES (INDIA) RECALLS SALMONELLA-POSITIVE MDH SAMBAR MASALA

ouse of Spices (India) has issued the recall of different lots of MDH Sambar Masala, 3.5oz (100g) UPC code 6291103750327. The product, which is produced by R-Pure Agro Specialties and distributed by House of Spices (India), was tested by US FDA through a certified laboratory to be positive for salmonella.

may be so severe that the patient needs to be hospitalised. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

The recalled MDH Sambar Masala was distributed in Consumption of food northern California retail stores. contaminated with salmonella The lot codes and expiration can cause salmonellosis, one of dates are as follows: the most common bacterial foodborne illnesses. The most common Lot code Expiration date symptoms of salmonellosis are 107 Nov-21 diarrhoea, abdominal cramps, and Dec-21 fever within 12 to 72 hours after 48 47 Dec-21 eating the contaminated product. The illness usually lasts four to The product comes in a 3.5 oz seven days. Most people recover (100g), in a box with red and without treatment. In some white MDH Logo. persons, however, the diarrhoea The recall was initiated after it was discovered by the FDA that salmonella-contaminated products were distributed. Consumers who have purchased the MDH Sambar Masala, 3.5 oz (100g) were urged to return them to the place of purchase for a full refund. Those who have questions may either contact the company or send e-mail or get in touch via the through the House of Spices India website or call them between 8am and 9pm (Eastern Time) between Monday and Friday.n

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October 2019 | Food And Beverage Matrix

FIRST EDITION OF KAMANI FROZEN DESSERT CHALLENGE 2019 REWARDS THE BEST IN THE INDUSTRY

umbai, September 17, 2019 AAK Kamani Pvt. Ltd, India’s leading of manufacturer of specialty oil and fats organised the first ‘Kamani Frozen Dessert Challenge (KFC) in Mumbai. The challenge saw an overwhelming response from the top frozen dessert (FD) manufacturers in the city. They created innovative and healthy frozen desserts using Koolex- a premium specialty FD fat prepared by AAK Kamani. The short-listed products were judged by the jury on the parameters of uniqueness, appearance, nutritional value, structural stability and others. The evaluation took place on 13th September at the Customer Innovation Center of AAK Kamani where new products and recipes are tried and tested for quality and innovation purpose. The winners were announced on 14th September at Ramada Convention Center, Powai. The health category was won by Prince Cremary Pvt Ltd with Frozen Dessert Kulfiez product followed by KC Engineering Corp being the 1st runner up and the Chef’s Choice Award was won by King’s Dairy. Under the innovation category, Prabhu Ice Cream walked away with the winner award with his Belgium Chocolate Frozen Dessert. R.C. Ice Cream won the 1st runner up and the Chef’s Choice Award went to Unique Frozen Foods Corp.

Cremary Pvt Ltd, winner of health category expressed, “The Kamani Frozen Dessert Challenge has been a great success and I would like to thank AAK Kamani to provide us with an encouraging platform to showcase our talent and innovation. We would like continue our association with AAK Kamani and are very happy for winning the award”.

the event, Mr. Arun Varma, VicePresident, Sales and Marketing, AAK KAMANI said, “We have always been a believer of healthy living and a building a fitter generation. Mumbai is one of our key areas that have shown a lot of acceptance in opting for our Koolex solution. We at AAK Kamani strongly believe in being a co-development partner with our customers to boost their products and provide our expertise. It gave us great pleasure to host 1st edition of the KFC event in Mumbai and we look forward to such events further.” The awards night, saw the presence of the esteemed panel of judges comprising members from the FD category. Among them was Mr. Ashok V. Gupte, Proprietor at SAS Consultants, Dr. J.V. Parekh from

pleasure to be a part of the jury we are hoping more such events.” Expressing his views, Dr. J. V. Parekh, Parekh Technical Consultancy said, “Ice cream and FD industry is a growing business and the demand for innovative and healthy FD too is increasing. The facility developed by AAK Kamani is up to international standards and I am grateful to be a part of the jury panel this year.” Mr. Milind Salvi, Technical Director at The Icestay Projects said, “I have a long term association with AAK Kamani and the R&D available at their Customer Innovation Center is extremely well made. The FD industry has been witnessing different demands of Vegan FD and Keto FD which AAK Kamani is looking to capitalize on. I would like to thank AAK Kamani for having me on board.” On winning the innovation category Mr. Jitu Patel from Prabhu Ice Cream said, “We are so happy to win this award at the Kamani Frozen Dessert Challenge. A leader in the FD solutions we are extremely thankful the AAK Kamani team for organizing a challenge for us to think outside the box and experiment with FD. We are looking forward to season 2 of KFC.”

Through the challenge, AAK Kamani provided an opportunity to the participants to create and promote healthy products. This follows the principle of ‘co-development’, which is one of AAK Kamani’s core philosophies, where they work together with their customer and provide assistance to achieve their business goals.

Mr. Sanjeev Chona from Prince

Commenting on the success of Parekh Technical Consultancy and Mr. Milind Salvi, Technical Director at The Icestay Projects. Speaking on the occasion, Mr. Ashok V. Gupte, Proprietor at SAS Consultants said, “Kamani Frozen Dessert Challenge was one of its first and unique kinds of platform to provide FD manufacturers with such exposure. The facility available at the Kamani Customer Innovation Center is extremely impressive and will help the FD category to grow with new experiments. It was

The FD category has witnessed substantial evolution in the recent past. Healthy and sugar free FD has shown great interest from customers. AAK Kamani as a pioneer in specialty, semi-specialty products and solutions within the Bakery, Confectionary is also a leader with their FD solutions providing customers the same taste of their favourite desserts which are also healthy.

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 developmentfrom 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 coming together of two companies – AAK & Kamani Oil Industries Limited with AAK as the majority shareholder in the company. httpwww.aakkamani.com

October 2019 | Food And Beverage Matrix

REIMAGINE THE CLASSICS WITH RICH’S ~Rich’s team of expert chefs creates hundreds of modern cake & dessert concepts inspired by the classic flavours~

Exotic fruits and Fusion Desserts. Additionally, live counters were set up for demonstrating novel concepts like Bettercreme Apple Jalebi, Mirror Glazed Cakes and Snow Cakes etc.

A bouquet of alternate designs and applications were showcased on seven uniquely themed displays. These themes included – Tiered Celebration Cakes, Black Forest, Pineapple, Berries, Chocolate,

Tasting counters were setup for the bakery professionals to experience these unique creations first-hand. An exquisite blend of Indian mithai flavours into Western applications like Rasmalai Cake, Shrikhand Cake and Falooda Mousse stole the show. The newly launched Rich’s Premium Truffle – ready to use Ganache was highly appreciated as it takes away a baker’s pain of making truffle from scratch. The effort being put in by Rich’s to take desserts to the

ich Graviss, a leading Bakery & Food Solutions provider, hosted the Bangalore chapter of Rich’s Gourmet Guide – The Bakers’ Lounge at Conrad Hotel on the 24th of September. Rich’s in-house team of expert chefs created 450+ modernized concepts in Desserts, Cakes and Beverages from the classic flavours like Black Forest, Exotic fruits, Chocolate and Indian desserts.

next level by developing premium chocolate icing and filling, Chocolate Bettercreme & dairy blend whip topping, Niagara Farms Gold opened avenues for premiumization. Mr. Pankaj Chaturvedi, ED & CEO, Rich Graviss and Mr. Pankaj Jain – G.M. Marketing, Sales & Culinary interacted with restaurateurs and bakers to understand challenges being faced by the industry and opportunity to innovate jointly. Some of Rich’s esteemed customers based in Bangalore – Cakewala, Chef Bakers, Kanti Sweets etc. were also present at the event. About Rich Graviss Rich Graviss Products Pvt. Ltd. is a joint venture between Rich Products

Corporation (USA) and Graviss Food Solutions Pvt. Ltd. (India). The launch of Rich’s Whip Topping in 1996 sparked a revolution in the Indian bakery industry; as it was the first ever dairy-free whip topping of the country. Since then, Rich’s has evolved to support the market growth and become the largest selling brand of whip topping in the country. Today, Rich’s produces a wide range of products for both the bakery as well as the food service channels. The company caters to more than 18000 customers across all the states and union territories through a highly competent cold chain distribution network.n

Food And Beverage Matrix | October 2019

October 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.

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

October 2019 | Food And Beverage Matrix

FSMA-PREVENTIVE CONTROLS FOR HUMAN FOOD for food safety management system. Successful application of preventive controls approaches not only helps to ensure regulatory compliance, but also minimizes the risk of producing products that can harm consumers!

Manan Bajaj, Director

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.

his article is definitely going to be of interest for industry fellow dealing in exports to USA as this gives you an overview of “The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐ based Preventive Controls for Human Food regulation intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States and further to this even other GFSI Approved Standards also getting aligned to FSMA requirements. BRC Food Version 8 is also aligned to it and now no need to wait for USFDA Inspection to happen, how can voluntary Certification by choosing additional module along with BRC Food audit or selecting later at any point of time, when your business need it. The FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Food rule is launched from September 2016 and regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)”.A proactive and systematic approach to food safety emphasizing the preventive controls approach has been universally accepted and adopted throughout the world because it helps to focus attention on the most important areas to prevent food safety issues rather than reacting to problems as they arise. Preventive control programs are structured to work in conjunction with and be supported by other relevant programs such as Good Manufacturing Practices (GMPs), good agricultural practices and good transportation practices as the basis

Preventive Controls more than HACCP

Traditional HACCP was developed for U.S. space program in the 1960s. One of the main advantages of the HACCP concept is that it enables food operations of all sizes to move away from a philosophy of control based primarily on the end product testing (i.e testing of product failure), to a preventive approach whereby potential hazards are identified and controlled in the food processing environmental (i.e of prevention of product failure). Because of the limitation of end‐product testing necessary to provide assurance that the food was safe, the focus shifted to preventing hazards through product formulation and process control in a risk‐based manner. The concept was called Hazard Analysis and Critical Control Point (HACCP). Since then, HACCP implementation expanded voluntarily in the food industry with the understanding that food safety is best assured if each producer & processor understands the significant hazards in their product and operation, and uses scientifically sound preventive controls to significantly minimize, prevent or eliminate the hazards. CCP was the major focus area. HACCP technique was developed initially to deal with microbiological hazards that affect product safety and also those leading to microbiological spoilage, eventually it was applied to all issues of product safety associated to biological, chemical or physical hazards. It has been observed that there is an increasing interest in application of HACCP technique to identify product quality defects (e.g. particle size, color, taste, texture) and to determine appropriate “control measures”. It is recommended that where both food safety and quality are included, there should be clear distinction between safety and quality and it should be understood by food operation. It has been observed that in most of the sector, industry choose to hide or under rate the risk related to suppliers to avoid putting up controls on suppliers, really a challenging one but with Supply Chain Preventive Control as one of key preventive control, industry need to change the approach and really spread out their expectation and need within the supply chain be spreading knowledge through trainings, interactions and continuously monitoring compliance at supplier level.

However, the preventive controls process incorporates controls beyond those managed as process‐related CCPs in the HACCP framework. These preventive controls address not only CCPs, but also controls for hazards related to food allergens, sanitation, suppliers and others requiring a preventive control considering biological, physical, chemical (including radiological) or economically motivated food safety hazards. The preventive controls approach also recognizes that critical limits- “A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food‐ safety hazard” may not be required for some preventive controls. The broader term, parameters and values, supports identification of a frequency or other metric to assess compliance, rather than setting a precise minimum or maximum value to which a parameter must be controlled. Further, immediate corrections (like re‐cleaning a line before start up) may be more appropriate than formal corrective action involving product risk evaluations for some preventive controls. Finally, the extent of validation activities (or demonstrating the controls actually work) may be less rigorous for some preventive controls than others. The Food Safety Plan is a dynamic document, which must be kept current if changes are made to the system or to equipment when new products are added, or new hazards are identified. Food Safety Plan includes hazard analysis, which is used to identify required preventive controls for the process, for sanitation, for food allergens and supply‐chain programs, where these are needed to address the hazards requiring a preventive control. These elements, along with a recall plan make up the Food Safety Plan. Many GMPs and other prerequisite programs are managed outside of the Food Safety Plan. While these are separate programs and may not require the same level of documentation as the elements of the Food Safety Plan, they are important. They are generally managed using standard operating procedures with documents and records kept as appropriate. Keep in mind that elements of GMPs that are not covered in the Food Safety Plan are still required. Under the Preventive Controls for Human Food regulation, the responsibilities of a “preventive controls qualified

individual” include to do or supervise: 1. Preparation of the Food Safety Plan, 2. Validation of the preventive controls, 3. Records review and d) reanalysis of the Food Safety Plan. A written hazard analysis is the first required element in a Food Safety Plan. When the hazard analysis process identifies hazards requiring a preventive control, the written preventive controls portion of the plan must address relevant process preventive controls, food allergen preventive controls, sanitation preventive controls, supply‐chain or other preventive controls. These are the preventive controls needed to control the hazards identified in the hazard analysis as requiring a preventive control. Monitoring, corrective action and verification procedures for each of the preventive controls identified must also be included in your plan as appropriate to ensure the effectiveness of the controls. A recall plan is also a required element of a Food Safety Plan when a hazard requiring a preventive control is identified. You are also required to maintain implementation records to document that you have implemented your Food Safety Plan. First step to understand and comply with Preventive Controls for Human Food for any facility would be to have at least one Preventive Control Qualified Individual (PCQI). Attending FSPCA Preventive Controls for Human Food Course as per USFDA approved course curriculum is one way to become PCQI and the course are conducted by FSPCA Lead Instructors for Preventive Controls for Human Food Course,

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/ Transportationn

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October 2019 | Food And Beverage Matrix

INNOVATIVE TECHNOLOGY BY HRS PSL FOR RANGE OF FOOD PROCESSING APPLICATIONS SHOWCASED AT INTERNATIONAL FOODTEC 2019, DELHI

RS Process Systems Ltd. recently participated in 13th edition of International Foodtec 2019, one of the prestigious shows in food processing industry organized by Koelnmesse YA Tradefair Pvt. Ltd., from 13th to 15th September 2019 at Pragati Maidan, Delhi. HRS team has presented our innovative and customized solutions for various processes in the food and beverage segment to visitors at the event. The focus was to educate visitors from food processing industries about HRS's technology in applications like pulp & beverage processing, aseptic processing technology for multi fruit/ vegetable, concentrates, dairy, nutraceutical,

probiotic, infant food, ready-to-eat foods. Our energy efficient range of product such as ECOFLUX* Corrugated Tube Heat Exchanger, Pre Heaters and Pasteurizers, HRS ParaDice* Diced pasteurizer, HRS Monobloc, HRS Aseptic Filler and Steriliser, UHT Steriliser, Evaporators, Hygienic Piston Pump, Clean-in-Place Systems, HRS FUNKE Plate Heat Exchanger fulfill a range of process applications. HRS has successfully commissioned operational process plants for juice, beverage and turnkey lines for prestigious blue chip companies and Mega Food Parks in India and international geographies.

"We offer sustainable, energy efficient process systems for food

Mr. V Gokul Das, MD, HRS PSL. Participating in shows like International Foodtec gives a good platform to interact with the customers, introduce and share with them our technology. This experience also helps us to catch up with market trends and customers preferences, needs as well.

and process industries. Our solutions are across segments like fruit pulp, puree, beverage, dairy, value added dairy products, nutraceuticals, ready-to-eat food, probiotic and infant food, vegetable, etc,. We also offer turnkey beverage processing lines, pulp processing systems, mega food parks and innovative applications like sugar syrup preparation systems, CIP systems, valve clusters, etc. HRS has a global Research & Development center at Spain; where research is carried out to develop cost effective processing solutions for products based on market trends. Our core strength in thermal processing enables us to engineer systems for processing various products profitably. “says

HRS clients and some of the blue chip companies such as Jain Farm Fresh, Varun beverages, Hatsun Agro Products Ltd., Dabur India Ltd., Haldiram Foods International Pvt. Ltd, Schreiber Dynamix Dairies Ltd, ITC ltd., Cargill India Pvt Ltd. and many more companies visited this exhibition.

DAIRY INDUSTRY NOT IMPACTED BY ECONOMIC SLOWDOWN: R. S. SODHI

conomic slowdown has impacted the growth of most consumer product companies. But according to Amul’s Managing Director, R. S. Sodhi, the dairy industry is not affected by the slowdown, because this industry is dealing with the mass consumption items and people have not reduced consumption of milk or any milk product like ice cream or beverages or cheese or butter or ghee. In fact, in the first six months, our cumulative growth is around 26% or 27%. Last month, it was 30%, informed Sodhi. No doubt some growth has come because of increase in prices of commodities, but overall, across all product categories, growth has been seen from 10% to 30% and even 40% in case of dahi (curd) or fresh products. “So slowdown may have come in some other product categories, but I do not see any decline in sales as far as dairy is concerned” he said. In India, festival means celebration and celebration means coming together, eating together and enjoying it. When it comes to eating food, dairy is the most important and it has been seen that across all religious festivals — Eid, Raksha Bandhan, Shivratri,

Dussehra, Diwali — demand of milk and other milk products increase 10% to 20%. People make lots of desserts at home, consume a lot of milk products. The milk price increase in the last three years is only 4% to 5% to the consumer. Definitely compared to previous year, the price paid to the farmers has increased by 25 to 30% which was required because the cost of production was increasing and farmers were moving away from dairy because they were not getting

even the cost of the feed. Today, the cost of feed has increased by 45% compared to the previous year. Cattle feed today costs Rs. 22/ kg and then to get around six to eight litres of milk from a cow, you have to feed 4 kg cattle feed, 20 kg green fodder and 10 kg dry fodder. The cost of feeding cost is coming Rs. 22 to Rs. 25. Last year, farmers were getting only Rs. 18 to 20 in some parts of India. Now in Maharashtra, processors have to pay Rs. 30/kg. So, they are under pressure.

In the last few years, Amul expanded in 10,000 plus villages for distribution and with any shop having 5,000 to 10,000 population per outlet, sale is more than the urban areas because rural demand is only for small packs. But in rural areas also, they want branded packed food. They are consuming what urban consumers are consuming because now they are exposed to media and people are earning better and have the capacity to buy. So the line dividing rural and urban as far as dairy consumption is concerned, is fading awayn

October 2019 | Food And Beverage Matrix

ANUTEC - INTERNATIONAL FOODTEC INDIA & PACKEX INDIA 2019 HAS ONCE AGAIN BENCHMARKED ITSELF AS THE TRADE FAIR FOR FOOD, DRINK AND PACKAGING INDUSTRY IN NEW DELHI

“T

he Trade show Duo”- ANUTEC International FoodTec India &

PackEx India once again underscores its position as the leading event for the suppliers of the food & drink and packaging industry in the SAARC

region. The exhibition ended on a high note for all 470 exhibitors witnessing over 10.000 one-time registered trade visitors during its three-day trade fair. The exhibitors were satisfied with the quality and quantity of the visitors who attended the trade fair. Key visitors from

1. 470 exhibitors – increase of 8 % since its last edition in New Delhi 2. • 48 % International participation 3. • Pavilions from China, Europe, Italy, the Netherlands, Turkey along with individual participation from 30 countries 4. • 10.465 one-time registered trade visitors different industry sectors were present during all three days. The exhibition once again confirmed its position as the best business platform that provides customized solutions for the Indian and neighbouring markets. The exhibition was actively supported and promoted by IPMMI (Institute of Packaging Machinery Manufacturers of India) and IFCA (Indian Flexible Packaging & Folding Carton Manufacturers Association) both being the leading industry association leaders for Packaging Industry.

Department of Commerce Ministry of Commerce and Industry

India’s Largest B2B Sourcing Trade Fair for F&B Processing and Packaging Technology & Machinery 08 | 09 | 10 January, 2020 India Exposition Mart, Greater Noida

Key FeaTureS

Buyer SegMenT • • • • • • • • • • •

500+

Global Hosted Buyers From 40 Countries

1000+

Top Food Processers from India

Co-located Trade Shows

Food Processing Fruit juice Processing Dairy Edible Oil Processing Processing Bakery and Confectionary Sweets and Snacks Ready to Cook & Ready to Eat Spices Pulses, Grain, Rice, Sugar & Oil Tea & Coffee FMCG

Contact anIK roy Mobile: +91-8287900310 email: info.ift@tpci.in

FOOD CHEM

SauraBH CHoPra Mobile: +91-9205883418 email: exhibitor.ift@tpci.in

www.indusfoodtech.co.in Trade ProMoTIon CounCIL oF IndIa 9 Scindia House, 2nd Floor, Connaught Circus, New Delhi - 110001, India Phone: +91 (11) 40727272 | Email: tradefair@tpci.in

Both ANUTEC - International FoodTec India & PackEx India acted as a great platform for the buyers and sellers of technology in food, drinks, dairy, confectionery, bakery, snacks and pharmaceuticals along with others to facilitate more business for the future. “We have achieved a new level with this result. Our success will be measured by the opportunities; the business and the value addition that we as an exhibition organiser are able to give to our exhibitors. All the exhibitors are really happy with us and this in turn makes us happy. Our exhibitor’s success is rightly our success”, said Ashwani Pande, Managing Director, Koelnmesse YA Tradefair India Pvt. Ltd. The exhibition inauguration was held in the gracious presence of Mr. Hemant Malik, Chief Executive Officer- Food Division, ITC Limited, Mr. Ganesh K. Sundararaman, SBU Chief Executive, ITC Limited, Mr. Sanjeev Gupta, Director, Contined to page no 26

Food And Beverage Matrix | October 2019

October 2019 | Food And Beverage Matrix

ROHA DYCHEM AWARDED THE TITLE OF POWER BRANDS RISING STAR

Roha Dychem awarded the title of Power Brands Rising Star at the launch of the Power Brands Edition 2019 in broadcast partnership with Times NOW at New Delhi The event also saw the felicitation of The most honourable Chief Guest – Bharat Ratna, Shri Pranab Mukherjee, the 13th President of India with the Power Brands Honor of Excellence at the Bharatiya Manavata Vikas Puraskar 2019

Bharatiya Manavata Vikas Puraskar (Indian Human Development Awards).

oha Dychem was awarded the title of Power Brands Rising Star 2019 at a glittering ceremony in New Delhi. The function was presided over by the most honourable Chief Guest of the day, Bharat Ratna, Shri Pranab Mukherjee, the 13th President of India. He was felicitated with the Power Brands Honor of Excellence. Guest of Honour included Mrs. Ratna Chaudhuri, Former Registrar of IIPM, Mr. Chetan Sharma of India Ahead News, Ms. Ritu Marya of Entrepreneur Magazine, Actress Manjari Fadnis and Miss Earth Devika Vaid. The event was conducted in broadcast partnership with Times Now, Bright Outdoor and Ravish Kapoor Innovative Invitations. The day witnessed the salutation of Indian brands, inspirational leaders and the next generation entrepreneurs, who have shaped and continue to shape the contours of branding across the globe. The Power Brand winners were awarded in few main categories; ‘Rising Star’, ‘Star Brands’, ‘Industry Trendsetter’, ‘Most Impactful 30 Power Brands’ and ‘Indian Power Brands’. Speaking on the sidelines of the event Dr. Arindam Chaudhuri, Founder, Daily Indian Media said, Roha Dychem has been making its mark felt all over the nation and it totally deserves the title of Power Brands Rising Star for its great brand” Mr. Mahesh Tibrewala and Brijesh Tibrewala of Roha Dychem expressed their note of thanks at the

ceremony upon selection as award winner of Power Brands Rising Star and also extended the deference conferred upon them. The power-packed day also witnessed the conferring of 9 national leaders from various walks of life who have built a brand of faith and hope through their conviction and actions while remaining committed to bring about a change in the society and championing the cause of equity, humanity, social justice and human welfare. Those recognized include: Ms. Maneka Sanjay Gandhi – Founder and Chairperson of People for Animals (PFA), The Ramon Magsaysay award winner, Dr. Sandeep Pandey, One of the world’s most well known Social Entrepreneurs Padma Shri Arunachalam Muruganantham, Ms. Anu Aga – Chairperson Thermax, Ms. Belinda Wright – Founder and Executive Director of the Wildlife Protection Society of India (WPSI), Smt. Laxmi Agarwal – Founder of Stop Sale Acid, a campaign against acid violence and sale of acid, Smt.

Manasi Pradhan – founder of Honour for Women National Campaign, Ms. Nafisa Ali Sodhi – Executive Member of ‘Umang Charitable Society’ and Chairperson of NGO – ‘Action India’, Santanu Mishra, Founder & CEO – Smile Foundation. Power Brands is not just a global standard of brand excellence and an ode to the glamour and sweat of Individual Brands, but has also over the years emerged as one of the greatest symbols of corporate commitment towards a better world. On one hand, every year, on the basis of extensive researches in various continents and countries across the world, a list of the Most Recognizable Brands is brought out and only these brands that are pre announced and declared are offered the title of Power Brands. On the other hand ever year, leaders of this exclusive club of Power Brands, come together to join hands pledging their commitment towards a more equal world at forums like the London International Forum of Equality or the Power Brands

Power Brands: Bharatiya Manavata Vikas Puraskar is a distinctive initiative of Dr. Malay Chaudhuri, the Founder Director of The Indian Institute of Planning and Management and the Founder Chairman of the Selection Committee of this award. Dr. Chaudhuri’s endeavour to encourage a humane world order through this humanitarian award is now in its 9th year. It is a unique stage of some of the most powerful and humane minds from across the nation. BMVP is a platform for leaders from the sphere of Politics, Business, Academics and Entertainment. Selected by a committee of 24 (twenty four) jury members, headed by Dr. Jay Mitra, Former Dean, Faculty of Management Studies (FMS), University of Delhi, the power-packed day witnessed the conferring of 09 National leaders from various walks of life who had built a brand of faith and hope through their conviction and actions while remaining committed to bring about a change in the society and championing the cause of equity, humanity, social justice and human welfare. Thus, what sets Power Brands aside is it’s genuine commitment to a better world as well genuine commitment to honoring real achievers based upon complete research and transparency – be it in the world of brands, personalities or cinema.n

HEALTH-CONSCIOUS POPULATION HAS AUGMENTED GLOBAL BIOTECH FLAVOURS MKT GROWTH

he sales of biotech flavours are estimated to reach 1,34,422 metric tonne in 2019. These were the findings of Transparency Market Research’s recent report on the biotech flavours market, which projected that the segment will record a year-onyear (Y-o-Y) growth of about nine per cent during the forecast period. Growth of the biotech flavours market remains driven by a slew of aspects, which range from increased market demand for clean label products and

changing regulations in the food and beverage industry, to growing awareness among consumers. In this report, the biotech flavours market is classified on the basis of flavor, form, application, and region. The biotech flavors market in North America is expected to contribute approximately $1 billion to the global biotech flavours market by the end of 2029. The beverages segment among the applications in the biotech flavours market is expected to remain dominant

during the forecast period in terms of value and volume, due to high usage in the biotech flavours market. Among the form segments of biotech flavours, the liquid segment

is expected to account for relatively high value and volume share of the biotech flavours market during the forecast period. Contined to page no 23

Food And Beverage Matrix | October 2019 Contined from page no 22

Uncertain weather conditions, political instability affecting raw material supply Erratic supply of raw materials due to unfavourable weather conditions, seasonal or crop violations, natural calamities, and political instability are big problems for natural flavour manufacturers in growing regions. Consistent supply of raw material and quality of flavouring agents dramatically influence the final product quality and consumer acceptance. Enhanced flavour production through the traditional plant breeding process is currently not a mechanism preferred by flavouring agent suppliers, as it does not produce a quality flavour. The flavour production system based on plant tissue culture (PTC), microbial fermentation, or bioconversion, overcomes many of these limitations. These bio-tech processes provide the industry with consistent quality and unlimited production capacity at reduced cost. Furthermore, with the introduction of the biotech process, food and beverage manufacturing companies can now produce new compounds or convert low-value substances into high-value compounds by biotransformation. Since flavours are generally expensive as compared to other ingredients of processed foods, the flavour industry is adopting the bio-technology-based system.

Global biotech flavours market: Competitive landscape

23 Key players in the global biotech flavours market have been profiled in the biotech flavors market report. Some of the main players in the biotech flavours market include Givaudan, Sensient Technologies Corporation, Bell Flavors and Fragrances, Symrise AG, International Flavors and Fragrances, Inc, Takasago International Corporation, Frutarom Industries Ltd, Naturex Group, Firmenich S A, and Kerry Group Plc, and many more.n

October 2019 | Food And Beverage Matrix

GREATER MARKET GAINS DUE TO HIGH NUTRITIONAL VALUE OF SPIRULINA POWDER

he sales of spirulina powder is expected to reach approximately $358 million in 2019. These were the findings of a new study by FMI. Following the approval from the FDA, for the use of spirulina in food and beverage products, the demand for spirulina increased. Multiple companies invested in research and development to launch unique and innovative products using it. Spirulina powder is used in various applications, such as food and beverages, dietary supplements, pharmaceuticals, animal and aquaculture, and the cosmetic and personal care industry. In the last two years, multiple products were launched in the food and beverage industry in which it was used as a primary ingredient. Natural blue and green colour produced from it is in high demand, and witnessed a strong market growth in the last two years. The demand for spirulina powder is growing rapidly as it is the super-food, which contains the highest amount of protein found in any natural grown food. It also contains the highest amount of vitamins, minerals and other essential nutrients, which makes it an ideal dietary supplement. Spirulina powder contains Vitamins A, B, C, E and K, and minerals such as magnesium, calcium, sodium, iron, phosphorus, zinc and manganese. The sales of spirulina have increased in past three years due to a positive perception towards the super-food, which consists of enormous amount of nutritional contents. About 4g (one teaspoon) of Spirulina can give sufficient quantities of protein, vitamin and minerals, which are generally obtained from food consumed in a whole day.

Organic and natural formulations have been consistently increasing trend since the past decade, and the trend is expected to continue over the forecast period. As per the USDA (United States Department of Agriculture), over 75 per cent of the grocery stores carried organic products in the year 2013. The demand for organic spirulina powder is growing as compared to conventional spirulina powder. In 2013, the US FDA approved the use of natural colorants made from the ingredient. Multiple companies across the globe are producing natural colorant from spirulina such as blue, red, green and brown. In Europe, ESPA banned the use of synthetic colorant in food products, which helped spirulina powder to gain momentum in the natural colorant market. Rising use of spirulina powder in cosmetic and personal care industry

Spirulina powder contains antioxidants and anti-inflammatory properties, which is witnessing a high growth in the cosmetic industry. It contains Vitamins such as A, C & E in large quantities that are antioxidants and provide nourishment to the skin, due to which it is used in moisturising and skin care creams. Manufacturers have started using micro-algae in skin problems, such as anti-ageing, tanning, and pigmentation issues. Spirulina powder is used in anti-ageing creams, skin whitening creams and pigmentation reducing products. Spirulina powder also has anticancer properties, which will boost the demand of its cosmetic products, as people prefer to take treatments which do not require consumption of medicines. Cost-effectiveness Despite the rise and fall of spirulina production globally, prices are maintained at an optimum level with a variance in prices of maximum 15 per cent year-on-year. Multiple factors play an important role in identification of market prices, such as spirulina powder production cost, processes used, labour cost, electricity and water cost, transportation cost and much more. Due to a subtle process by which manufacturers produce low processing cost, the spirulina products such as spirulina powder are also found to be cost-effective

and benchmark with its parent market prices. Various manufacturers are focussed toward providing spirulina powder at an optimum price, owing to their high demand among consumers. Different companies have implemented integrated production approach to deliver cost-effective products. Usage of spirulina powder in fish and animal feed creating demand Spirulina powder has found applications in animal feed, pet food and fish food, since animals and pets can easily digest spirulina powder and even do not get any allergy or medical problems after consuming spirulina powder. It is rich in protein, vitamin and minerals, which can increase the health of animals and fish, and also help in fighting various medical problems in animals. Spirulina powder is used as food for fish for several years due to the food preference, which also reduces the cost of production of fish on a commercial scale. Its use as a food for animals and fish is increasing. This is creating a demand for the product and helps in the overall development of food chain. This study by study offers insights into the spirulina powder market for the forecast period of 2019-2029. The spirulina powder market is projected to record a CAGR of about six per cent during the predefined period.n

Food And Beverage Matrix | October 2019 Contined from page no 20

Kanchan Metals, Mr. Manoj Paul, Country Head, Heat & Control (South Asia) Pvt. Ltd., Mr. Samir Limaye, President, IPMMI, Mr. Ashwani Pande, Managing Director, Koelnmesse YA Tradefair Pvt. Ltd. along with other dignitaries. In their inaugural speech, Mr. Hemant Malik congratulated Team Koelnmesse for creating a one-stop location for the Indian food and beverage industry in the form of ANUTEC - International FoodTec India & PackEx India. Mr. Ganesh K. Sundararaman, stressed the fact that India is a large consumption country where food processing is one of the most important sectors. To cater to the demand of this sector, ANUTEC - International FoodTec India & PackEx India is the only ideal place in India that showcases the latest for the food & drink technology thereby building partnerships and business. Key visitors from ITC, Haldiram’s, HUL, Cremica, Dabur, Pepsico, Nestle, Prataap Snacks, Balaji wafers, Vadilal, Hatsun Agro, Sun Pharmaceuticals, Abbott, Cipla and many others were present during all three business days. The feedback received from the key visitors from different sectors benchmarking ANUTEC – International FoodTec India & PackEx India as a truly international exhibition organised world over. The visitors have also expressed their satisfaction over the wide spectrum of technological solutions being showcased at the exhibition for their needs. The exhibitors underlined the increased quality of the trade visitors to the exhibition over other trade shows and showed keen interest to book stands for the next edition with bigger area.

Koelnmesse YA Tradefair Pvt Ltd will be hosting the 15th edition of the largest technology event catering to the food, drink and packaging industries: ANUTEC - International FoodTec India – International supplier fair for the food & drink industry and PackEx India – International exhibition on Packaging material and Technology along with ANUTEC Ingredients India and Food Logistics India from 23.09. to 25.09.2020 at Hall No. 1, 2, 3 & 4, Bombay Exhibition Centre, Mumbai.

25 Koelnmesse - Global Competence in Food and FoodTec: Koelnmesse is an international leader in organising food fairs and events regarding food and beverage processing. Trade fairs such as Anuga, ISM and Anuga FoodTec are established world leaders. Koelnmesse not only organises food trade fairs in Cologne, Germany, but also in further growth markets around the globe, for example, in Brazil, China, Colombia, India, Italy, Japan, Thailand, the United States and the United Arab

Emirates, which have different focuses and contents. These global activities enable us to offer our customers a network of events, which in turn grant access to different markets and thus create a basis for sustainable and stable international business.n

October 2019 | Food And Beverage Matrix 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

0 2 0 2 - 21,

9 1 A h I c r D a N I M , i a b m

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

Food And Beverage Matrix | October 2019

DKSH UPGRADES INNOVATION CENTERS IN INDIA DKSH has upgraded its food and beverage, personal care and specialty chemicals innovation centers with brand-new, state-ofthe-art facilities in India.

umbai, India, September 27, 2019 – DKSH’s Business Unit Performance Materials has made major investment in its food and beverage, personal care and coatings businesses by upgrading its innovation centers with brand-new, state-of-the-art facilities in Mumbai, India. • The Food and Beverage innovation center specializes in developing confectionery, bakery, dairy, savory and emulsion-based formulations, including unique bakery products, such as low-sugar muffins, cakes; beverage and dairy products, such as functional drinks, fruit drinks, yoghurt and savory products, such as egg-free mayonnaise Publicly listed on the SIX Swiss Exchange, the Group operates in 35 markets with 33,000 specialists, • The Personal Care innovation center specializes in generating net sales of CHF 11.3 billion in 2018. With its strong Swiss heritage and long business solutions and formulations for color cosmetic, active, tradition since 1865, DKSH is deeply rooted in Asia Pacific. The DKSH Business Unit Performance natural, skincare, haircare, oral care and homecare Materials distributes specialty chemicals and ingredients for food, pharmaceutical, personal care and various industrial applications. With 44 innovation centers and regulatory support worldwide, we applications create cutting edge formulations that comply with local regulations. With around 1,080 specialists, the • The Specialty Chemicals innovation center (for Business Unit generated net sales of CHF 960.4 million in 2018. coatings applications) provides solutions in automotive paints and car refinishes, architecture and decorative paints and powder coatings The enhanced centers form part of DKSH’s global network of 44 highly specialized and interconnected innovation centers. Each center serves as a one-stop solution to customers by providing a broad range of specialized services. The service portfolio encompasses formulation development, idea generation and conceptualization, new ingredient and technology application, product demonstration, acceptance tests and hands-on technical training. Stefan P. Butz, CEO, along with Thomas Sul and Natale Capri, Co-Heads Business Unit Performance Materials and Members of the Executive Committee, were guests of honor at the re-opening ceremony. Senior Executives from DKSH’s valued business partners were also present to celebrate the milestone occasion. Thomas Sul and Natale Capri jointly commented: “India is a very important, fast-growing market for DKSH’s chemical distribution business. We have reinvested in our innovation centers to further advance our formulation service offering for our customers. Not only do we create and learn together in our centers, but we generate solutions that add value, by reducing time to market for our partners’ products and giving them a competitive advantage.” Atul Nagarkar, Managing Director, DKSH India, said: “Our innovation centers have provided advanced formulation solutions to our ever-growing customer base since 2012. The centers are run by our skilled specialists who provide support and expertise to our valued customers and allow us to create new business opportunities as strategic partners to our clients.” About DKSH DKSH is the leading Market Expansion Services provider with a focus on Asia. The Group helps other companies and brands to grow in the Consumer Goods, Healthcare, Performance Materials and Technology sectors. DKSH’s portfolio of services includes sourcing, market insights, marketing and sales, distribution and logistics as well as after-sales services.

October 2019 | Food And Beverage Matrix

Food And Beverage Matrix | October 2019

October 2019 | Food And Beverage Matrix

INTRODUCING WONDERGEL PREMIUM FOR SPRAY GLAZE & MIRROR GLAZE

arine Hydroclloids have introduced a new product in their Wondergel series, the Wondergel – 30 Premium – Spreadable Agar Agar, which has crystal clear transparency and is ideal for spray glaze application. It is ideal for mirror glaze but can also be used for Soft Gels, Cold Glaze, Soft filling Pastes etc. where higher transparency is required. It adds protection and glaze to edible food with edible food spray. It contains no ingredients other than Agar Agar. The main applicative benefits of this product are 1. High clarity with natural taste and odor. 2. Dissolve completely at lower than cooking temp (80°C) 3. 100% natural plant-based source. 4. Imparts pleasantly smooth creamy and full bodied mouth feel. 5. Minimum synersis. Spray glaze with Wondergel – 30 Premium add protection and glaze to edible food with edible food spray. Ideal for glazing chocolates, marzipan fruits, Icing flowers and leaves etc. Wondergel-30 Premium gives perfect glaze to highlight, enhance and decorate desserts.

RECIPE FOR SPRAY GLAZE Suggested ingredients Water (90°C) - A Granulated sugar - A Na – Citrate Wondergel 30 Premium * Water B Granulated sugar – B Glucose syrup

Percentage 19.5% 1.3% 0.2% 0.3% 31.2% 3.8% 43.8%

* Dosage may be adjusted according to desired thickness.

Food and Beverage Matrix

Published, Printed by Dhiraj Dubey at B.K. Chawl Laxman Mhatre Road Navagaon Dahisar West Dist - Mumbai 400 068. State - Maharashtra Printed at Kalakshi Printing Works 205 Gopal Industrial Estate, I. B. Patel Road, Goregaon East. Mumbai 400 063 Sales Office: Divyansh Infomedia A/202 Om Nageshwar Appartment Near Mandli Talav Bhyander West Mumbai 401101. Maharashtra Contact: +91 98699 87731, +91 88506 09866 Sub Editor : Mukti M Bajaj News Journalist : Ritu Mishra Rupen Sanghvi Datta Krishna Ukkoji Lyod Faria Marketing Executive : Ramesh Patel Editorial Correspondent : Veena D Designer : Prashant Parker Circulation Manager : Shreya D. Administrative Division : O.P. Dubey

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

PREPARATION 1. Dry blend Wondergel – 30 Premium Sugar A and Sodium citrate powder. 2. Add water A and Blend using hand blender, high speed until all powder dissolved. 3. In a pot heat up granulated sugar B, glucose syrup and water B until the sugar melts 4. Pour Wondergel solution into ingredient B 5. Cook at 90°C under proper agitation and check the soluble solid until around 40 brix 6. Cool down to 70°C add Citric acid until pH is around 4.4 7. Pour into spray bottle.

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Food And Beverage Matrix | October 2019