OCTOBER 2020

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FOODANDBEVERAGE MATRIX

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October 2020 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers;

Editor 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 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 priorsanctioned substances. Additional features include- direct 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 nonFDA entities does not indicate an FDA approval or evaluation of this use.

For the interest of readers an article on “Root Cause Analysis” is included in this edition, as it may be useful for the readers 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 Bajajn

GROWTH OF PLANT-BASED NUTRACEUTICALS MARKET IN INDIA

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utraceutical is deeply rooted in our civilization.

These can be classified as dietary supplements (including vitamins and minerals), functional foods and beverages (such as energy and sports drinks, probiotics, products fortified with omega-3 fatty acids and herbal formulations).

Though nomenclature and regulatory classification of nutraceuticals may vary from country to country, these products are treated as a class of foods.

With an estimated global market size of above 300bn USD, nutraceuticals is one of the fastest growing segments.

With a population of over 1.3 Bn and more than 93% having either macro or micronutrient deficiencies, the Indian market offers immense potential for nutraceutical product sales. Rising costs of healthcare facilities and an increasing number of Covid-19 infections have also made people realise the importance of good health in the long run. Indians are now prioritising health and wellness and a recent Google report highlights that queries about immunity-boosting products in India rose by at least 500

Mr. Dheeraj Talreja, President, AAK Kamani

per cent during the pandemic.

An increasing number of people are gaining awareness in preventive healthcare measures. People are now focused on the concept of ‘healthspan’ instead of lifespan; healthy ageing, and living well for as long as possible, is now more important than the number of years they will be alive.

As per a recent report, the preventive healthcare market in India is expected to touch $100 Bn in 2022. While, according to another Assocham study, India’s nutraceuticals market is projected to grow from $4 Bn in 2017 to $18 Bn in 2025.

Before COVID-19, the nutrition and supplement marketing were focused on promoting specific products that addressed only Omega-3 or Omega-6 deficiencies. But consumer choices have now become more diverse and people are adding more supplemental products to their diet in a bid to optimise their nutrition.

Plant-based health supplements are also gaining traction as they are an alternative for scores of vegetarians,

vegans, and flexitarians who wish to consume little to no meat or meat products. Significant rise in rates of obesity, heart diseases, and diabetes has also led people to opt for plantbased protein supplements.

Covid 19 has pushed us in the VUCA (Volatile Uncertain Complex and Ambiguous) world, but there is a silver lining for Nutraceutical segment in this VUCA world where the acronym stands as Value Creation, Uniqueneness (Innovation), Consumer awareness and Authenticity (endorsed by scientific data). With strong fundamentals and key complementors such as raw material availability, manufacturing excellence, consumer awareness, drive for innovation and aspiration of Make in India, India has the potential to become a global powerhouse of Nutraceutical segment.

All the above trends coupled with the reality of disruption to the global supply chain caused by the Covid-19 pandemic, gives a unique opportunity to India to capture a major share of the global nutraceuticals market.n

Food And Beverage Matrix | October 2020

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ICE CREAM MANUFACTURERS TOSS EXPIRED PRODUCTS WITH NO COMPENSATION

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ue to the global pandemic, the ice cream industry in India has shown dipping business. Not only big brands but others medium and smaller ones have struggled to keep the heads above the troubled waters and are trying to catch up with the new normal .

The industry experts have anticipated growth CAGR of 13.22 per cent over the forecast period from 20202027. It is further estimated to reach a market value of US$ 2,401.68 million by the end of this period.

While specialists can keep analyzing the growth of the industry, local manufacturers, vendors, franchisers and distributors are facing extreme challenges to stay afloat due to nil sales for extended periods of time on account of the complete lockdown.

Jitendra Kantilal Mehta, founder, Ami ice cream, said, “Covid-19 has brought about a lot of cut throat competition among big wigs in the market. Few manufacturers are ignoring quality and giving sub-standard products which ultimately lead to them losing credibility with the consumer. Standard product manufacturers are pushing their sales by giving such schemes which only MNCs or co-operative companies like Amul and Mother Dairy can afford. Due to lockdown, HoReCa businesses suffered huge losses.

Several distributors had to throw away goods as they have passed expiration date while still paying related bills and taxes.”

Shuchi Tandon, owner, Ganpati Traders, said, “I have a distributorship of FMCG, among which Amul and Mother Dairy ice creams are the most important products from these companies. We have a cold room of nearly 1,000 cubic feet, before lockdown everything was going well with demand and supply of ice cream as well as frozen desserts but from the past few months, all our food products were stuck and have passed their expiration date. The companies didn’t compensate us even though

we paid various bills and informed Tandon of Ganpati taxes for these goods”.

Traders.

“Due to Covid-19, people are reluctant to buy ice cream fearing they will catch cough and pneumonia which are false rumours spread online,” stated Mehta of Ami. “During lockdown, people also stopped buying ice creams as many rumours and lies were being circulated on the Internet about falling ill and testing positive for the coronavirus by eating ice cream and frozen desserts,”

Due to ongoing pandemic, consumers have been misguided relying on nonscientific based information which was freely available on the Internet and other social media, about the spread of the virus through ice cream.

Hence, many ice cream manufacturers, distributors and business owners have suffered huge losses without any compensation.n

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October 2020 | Food And Beverage Matrix

TPCI ANNOUNCES FOOD SECTORAL COMMITTEES TO TAP NEW MARKETS AND INVESTMENT

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ith the objective of tapping new markets and identifying new opportunities for trade and investment, Trade Promotion Council of India (TPCI), has constituted three Committees focusing on Food & Beverages, Food Processing Technology and Chemical and Allied Products. TPCI has constituted these committees to give handholding to the industry which will act as a think tank, submitting its suggestions and recommendations to the government for policies to boost exports. TPCI governing council has decided to constitute several sector specific committees with varied industry representation.

Laxman Singh Rathore, President – International Business of Ramdev Food Products Pvt. Ltd. was elected the Chairman of the sector specific committee on food and beverages. Vivek Aggarwal, Managing Director of Capital Venture Pvt. Ltd. was selected as the Vice Chair of the Committee.This Committee will be promoting Indian F&B products globally and facilitate Indian F&B products to reach the mainstream retail shelves across

the world.

Elected Chairman Laxman Singh Rathore said, “The genesis for constituting this F&B Committee was primarily based on making our trade promotion activity more robust, so as to include the industry players in the process of promoting bilateral/ multilateral trade. The purpose was to ensure exporters’ inputs are made integral to the policies and processes for growing export as one of the key stakeholders – in drawing up the action plans and trade agreements.” Vivek Aggarwal, elected Vice President said, “The industry led by TPCI can highlight important issues which exporters face on a day-to-day basis. Some of the pressing issues like unavailability of containers, simplification of procedures, expanding the market, putting our products on the mainstream shelves, etc. could be taken up with the government for boosting exports.”

The Second Committee constituted related to Food Processing Technology. It will seek to facilitate India’s food processing and packaging machineries and technology

globally.

R. Senguttuvan, CEO of ITC Limited (Printing & Packaging Division) was elected as the Chairman of the Committee and Sanjay Grover, Vice President – International Business of Kirloskar Pneumatic Company Limited was elected as the Vice Chairman of the Committee.

Senguttuvan after being elected said, “As Chairman would like to give a thrust to the Indian Food Processing Technology area, becoming an International bench mark devising and following practices that will help the market to grow and exports to increase substantially.” Sanjay Grover, of Kirloskar who is elected Vice president said, “I am confident that this Food Processing Sectoral committee under the aegis of TPCI will endeavor to engage with all the stakeholders to improve efficiency, productivity, excellence and customize best global practices to encourage Indian entrepreneurs to create new “Local Global Champions”..

The third Committee on Chemical will now be chaired by Manish Shah, Managing Director of Tanya Exports. Kapil Malhotra, Sr. Vice President – Marketing of

Gujarat Flurochemicals Ltd. was elected as the Vice Chair of the Committee, TPCI announced.

The objective of the Committee is to explore and develop a niche market strategy and plan for revamping the chemical sector in India.

The elected Chairman on Chemical, Manish Shah said, “The committee of Chemical & Allied Products, will help the industry by drawing the attention of the government and industrialists towards major issues and policies that are existing in the current scenario.

The committee will also work for gathering the insights of the market by talking to the industrialists and market leaders”. Kapil Malhotra, elected Vice Chairman said, “Chemical sector in India is seeing a lot of new business opportunities post the Chinese related problems globally. The world is looking at India for filling the gaps which are going to be created in future especially in the Speciality Chemicals and the API segment.”

These Committees will meet regularly and will represent the demand and concerns of the industry at various forums.n

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October 2020 | Food And Beverage Matrix

"SAN - ANTIMICROBIAL" LINE: NEW TECHNOPOLYMER COMPONENTS Components in special technopolymer prevent the proliferation of microbes, bacteria and fungi on the surface of the product, avoiding their reproduction ensuring a perfect sanitizing action. in technopolymer, with the aim to overcome a problem of great importance that countries around the world are facing: the danger of antibiotics resistance.

SAN products are available in technopolymer RAL 7021 greyblack or in the new RAL 9016 white colours. The laser-engraved logo is clearly recognisable on the matte surface.

The range of components for sanitary equipment: handles, grip knobs, solid knobs, wing nuts and adjustable handles of the SANAntimicrobial line by Elesa+Ganter

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uring the World Antibiotics Awareness week, 12-18 November 2019, promoted by the World Health Organisation (WHO), Animal Health and by the FAO, the 11th Edition of the European Antibiotic Day was celebrated to raise awareness of the importance of antibiotics and their appropriate use among the population and the healthcare profession.

According to WHO, antimicrobial resistance represents, today, one of the greatest threats to public health,

due to the epidemiological and economic impact of the phenomenon.

There are very high resistance rates especially for some of the main bacteria responsible for carerelated infections and community infections, such as Clostridium difficile, Pseudomonas aeruginosa, methicillin-resistant Staphylococcus, Hetococci resistant to vancomycin, Acinetobacter baumannii, Escherichia Coli and Klebsiella pneumoniae.

The special technopolymer with silver ion additives on an inorganic base (without active pharmaceutical ingredients, antibiotics or pesticides) prevents the proliferation of unhealthy organisms such as microbes, bacteria and fungi by penetrating the surface of the cells, attacking their DNA. These components are ideal for medical, hospital, rehab and disability

Elesa+Ganter recently enlarged its SAN line with new components

Tests were carried out by CSI S.p.A., a laboratory accredited and recognised

by ACCREDIA the National Accreditation Body. The laboratory complies with the requirements of UNI CEI EN ISO / EC 17025.

Certificate identification: C0144 \ FPM \ FOOD \ 19_1_2.

HOW SILVER IONS Ag+ WORK 1. THEY BREAK THROUGH THE MICROBE CELL WALL 2. THEY INTERRUPT INTRACELLULAR ENZYMES 3. THEY ATTACK THE DNA OF THE MICROBE TO STOP CELL REPLICATION

aids and equipment, machines for the pharmaceutical industry, street furniture and public fittings.

Laboratory tests show that 98,9% of the bacteria is eliminated over the course of 24 hours (ISO 22196: 2001).

The inalterability of the antimicrobial characteristics extended over time, even after many washing cycles, is made possible by the controlled mechanism of silver ions release over time.

Despite the scrupulous carrying-out of traditional sanitisation procedures, especially in public places, hospitals and long-term care facilities, where it is easier to contract infections, 5-30% of microbial contamination can persist on surfaces or objects.

It is therefore important to provide prevention to reduce the possibility of contracting these infections in such environments. Starting, first of all, with hygiene and frequent hand washing, which represent the main vehicle for transmitting bacteria.

Other solutions could be: use antibiotics only when necessary, provide screening actions for carriers / patients potentially infected by bacteria or, when necessary isolate them and arrange the use of special materials able to kill bacteria for high frequency contact surfaces - such as bed sides, handles, tables and mixer taps – in hospital environments.

Product technical data sheets, along with drawings and tables with codes and dimensions are available on our website elesa-ganter.com.n

All components of the SAN-Antimicrobial line have received the Statement of Compliance “Antimicrobial Properties of Materials”.

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October 2020 | Food And Beverage Matrix

KAPIVA INTRODUCES A NEW RANGE OF IMMUNITY CARE AND IMMUNITY BOOSTING PRODUCTS

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apiva, India's first Modern Ayurvedic Nutrition Brand has introduced a range of Immune care Juices and Vitamin C and Amla gummies.

These not only help in boosting the immunity systems but are also tasty to consume.Kapiva is amongst the fastest growing Ayurvedic brand in the country today, delivering food based innovations for healthier lifestyles of Millennial India.

Kapiva

R

Immune

Care

Juice

comes loaded with eleven nourishing ayurvedic herbs like Amla, giloy, ashwagandha, turmeric and more, this juice is a rich source of vitamin C and a powerhouse of antioxidants. The combination of herbs fight against infections, while Kapiva Tulsi Ark consists of nutritious variants of Tulsi such as Rama, Kala, Lemon, Bisva, and Marua. It contains immunity supporting compounds like Eugenol, Thymol, and Methyl Chavicol. Tulsi can also help provide relief from stress, control high blood pressure, and alleviate respiratory disorders.

Kapiva Vitamin C + Amla Gummies are formulated to fulfil the daily vitamin C requirement for kids and adults alike. Each serving of this formula includes amla, which is one of the richest sources of vitamin C. These yummy gummies have antibacterial and antiviral properties that naturally fight against harmful germs. Infused with mixed fruits and strawberry for a great taste, these superfood-enriched gummies are also very convenient to carry around and use on-the-go. These products can be consumed by all adults and kids above 7 years of age.

While Kapiva Immune Care Juice comes at a price Rs.450, Kapiva Vitamin C and Amla Gummies are priced at Rs.690.

These products are available on Amazon as well as on Kapiva website for online order placementsn

HRS PROCESS SYSTEMS LTD. INTRODUCE JUICE PASTEURIZER

aw fruit and vegetable juices are high in nutritive value but at the same time very sensitive with high possibility of bacterial contamination, making it risky for consumption. They have very less shelf life, which restricts the consumer from being able to store and enjoy the drink for a prolonged period of time. Pasteurization is one of the most popularly applied method for processing of fruit juices, fruit based juices. Fresh juices are active ground for live pathogens, which multiply fast when not contained with proper processing. Pasteurised juices become safe for consumption with reduced risk of infection. It also makes the juice last longer in good condition as the growth of microogranisms is eliminated. The pasteurization process destroys pathogenic microorganisms by heating the product to a specific high temperature for a brief period and cool down to desired temperature as required for the end packaging. The most common fruits and vegetables processed through pasteurization or aseptic processing are: mango, orange, guava, pomegranate, apples, pineapples, tomatoes and others.

HRS has the expertise in thermal process technology and is well known for providing systems for pasteurization, aseptic processing and turnkey processing lines for fruit pulp, juices and beverages. HRS has a range of pasteurization systems designed for various types of juices.

These systems enable continuous processing of juices. They are customdesign to suit capacity ranging from 2000 LPH up to 40,000 LPH depending on customer requirement.

Juice pasteurizers from HRS are skid mounted integrated with ECOFLUX* MI series corrugated tube heat exchangers which can be customized according to the process requirement.

The ECOFLUX* Corrugated Tube Heat Exchanger (CTHE) MI Series is the key thermal processing equipment in the juice pasteurization process.

Corrugated tubes make it possible to achieve uniform product heating and maintaining natural aroma and taste of the final product. Turbulence created at the tube surface due to corrugated pattern results in minimal fouling in the system. The high heat transfer coefficient and negligible product fouling on the tube surface allows for continuous processing, longer running time and minimal

maintenance requirements. It is also used for applications like pre-heating, heating, cooling, chilling processes as part of the overall plant set-up. In many plants, these pasteurizers have an integrated Cleaning-in-Place (CIP) System to ensure complete automated cleaning of the entire pasteurizer without dismantling in a series of circulation of water and prescribed food grade safe cleaning fluids.

HRS juice pasteurizer also consists of , Stainless steel balance tank with level controllers, flow and temperature Controllers, Modulating

valve, Sanitary flow diversion valve, Centrifugal type feed/ transfer pump, Holding coil to heat the product at desired temperature. HRS offers juice pasteurizers which can configured in , Hot fill for PET, Cold Fill for carbonated fizzy drinks, Aseptic brick filling packaging Industry is working towards meeting the growing demand of fruit juices and HRS is playing a key role in providing the right technology for it. Our team is agile to ensure the quality requirements required for our customers and the end consumers are met with utmost care, safety and the best to taste!n

Food And Beverage Matrix | October 2020

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WE ARE A 1 STOP SOLUTION PROVIDER FOR ALL THE HEALTH AND WELNESS PRODUCT MANUFACTURING COMPANIES BY - TANMAY SHAH What are your latest innovative products?

Our Latest Innovative products are into the fruit and nutrition bars and snack bar segment. it is pure Natural and 100% free from any aftificial additives and ingredients. we have invented many 1st of its kind formulations in the world which are very unique and innovative.

Tanmay Shah,

CMD - Morriko pure foods pvt ltd.

Propritor - Kamdhenu Foods.

What are the products that Morriko Foods( Kamdhenu) offers to the Food & Beverage Industry?

How does Morriko Foods (Kamdhenu) make the journey of the companies in India seamless as the Market Expansion Services provider? we are a 1 stop solution provider for all the health and welness product manufacturing companies. we undertake specific formulation development as well as ingredient development.

Do you cater to Pan-India or is your presence limited to some selected cities?

BE IT BREAKFAST CEREAL INDUSTRY OR THE MUISLEY INDUSTRY OR THE SNACK BAR OR PROTIEN BAR INDUSTRY.

We are majorly catering to B2B industries as an ingredient suppliers and the remaining part of our turn over is from private label and contract manufacturing for Indian as well International brands.

WE CAN DEVELOP, MANUFACTURE AND MANAGE A VIDE RANGE OF UNIQUE FRUIT AND VEGETABLE BASED PRODUCTS TO SUIT YOUR REQUIREMENTS.n

We are Into Manufacturing and sales of solar dehydrated fruit sancks, vegetables powders, herbs, medicinal plants and medicinal spices. we make High quality snack bars, protien bars and fruit based nutrition bars.

How is Morriko Foods ( Kamdhenu) innovation center beneficial in India?

We were to first Indian company to introduce and manufacture solar dehydrated fruit snacks in 2002 and today we are the largest manufacturwers unique of products like Dried Jmuns, Dried organc mangoes etc. we have a team of highly qualified and trained professionals in house and hence we are constantly under R&D and innovation. we are in a process to develop 1 new product every week and hence we have a new variety for new customers every time.

What is the USP of Morriko Foods ( Kamdhnu) that helps it to tackle and also outpace the competitors?

We at Morriko Pure Foods are Indias Largest solar based fruit and vegetable dehydration Industry. our USP is in R&D and constant Innovation. we have recently started with manufacturing of Dried Nutrition bars and fruit based trail mixes. all these products are manufactured 100 % in house and by us. we do not import or trade any products. we promote only Indian grown products and we buy from Local and domestic farmenrs only.

ATCC® Culture

Give your views on the future food and beverage industry in India.

Food and beverage is an never ending industry and it is bound to grow multi folds every year, year on year. each and every corporate now will look to diversify into Food, Health and wellness sector. The processed food Industry in India is now like a rocket ready at the launchpad. it is ready to boom sky high. Hence I fee the future for the Indian food and beverage industry is glorious and there is very high potential.

™

ISO 9001 - 2015 Certified

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October 2020 | Food And Beverage Matrix

CONCEPT OF ROOT CAUSE ANALYSIS - AN OVERVIEW

Manan Bajaj, Director

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.

I

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

Definition of Root Cause • • • • •

•

For Practical purposes, root causes are….

Specific underlying causes Causes which we can reasonably identify Causes that we have the ability to resolve Causes where we can think of effective solutions to prevent recurrence “ Root – Cause analysis is a thinking process that makes use of data a variety of sources to

identify the basic reason (s) for the appearance of a problem.”

Root Cause Analysis Assumptions “Beneath every problem is a cause for that problem.”

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

RCA Goals Identify…, What happened, How

it occurred, & Why “it” took place.

What we can do to prevent re occurrence

Levels of Causes

i.e. Specific; Measurable, Actions oriented; Realistic; Time constrained.

•

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

•

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

•

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

•

Confirm the solution After the measures have been determined and implemented the

Physical Causes: Specific physical item that, if corrected / replaced would fix problem.

System cause: Possible underlying cause of physical failure.

Root Cause Analysis •

Define the problem Try and use SMART principles,

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

It will depend on the complexity of the process or the problem itself.

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

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Food And Beverage Matrix | October 2020

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Contined from page no 12

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

RCA Tools Let us Focus on 5 WHY Analysis in the article:

5 Why’s Preparation: Five why’s is a Root Cause Analysis Tool. Not a problem solving technique. The outcome of a 5 Why’s analysis is one or several root causes that ultimately identify the reason why a problem was originated. There are other similar tools as the ones mentioned below that can be used simultaneously with the 5 Why’s to enhance the thought process and analysis.

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

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

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

The 1st WHY Clear statement of the reason for the defect or failure to occur, understood even by people that is not familiar with the operation where the problem took place.

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

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

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

2nd WHY A more concise explanation to support the first statement.

Get into the technical arena, the explanation can branch out to several different root causes here. It is OK to follow each of them continuing with their own set of remaining 3 why’s and so forth.

3rd WHY Do not jump to conclusions yet, follow the regular thought process even though some underlying root causes may start surfacing already.

This 3rd why is critical for a successful transition between the obvious and the not so obvious.

The first two why’s have prepared you to focus on the area where the problem could have been originated; the last three why’s will take you to a deeper comprehension of the problem. Visualize the process where the product went through (process mapping) and narrow down the most likely sources for the problem to occur.

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

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

4th WHY Clear your mind from preconceived explanations and start the fourth why with a candid approach. You may have two or more different avenues to explore now, explore them all.

Even if one or several of them turn out not to be the root cause of the problem, they may lead to continuous improvements.

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

5th WHY When you finally get to the fifth why, it is likely that you have found a systemic cause. Most of the problems in the process can be traced to them.

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

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

If you have reached the fifth why and you are still dealing with process related cause(s), you may still need one or two more why’s to deep dive into the systemic cause.

Common Mistakes Unmanageable conclusion, Duplication of the immediate corrective action, proposed action doesn’t prevent re-occurrence, additional controls etc are some of the common mistakes observed in the root cause analysis

Conclusion A good way to identify if the 5 Why’s was done properly is to try to organize the collected data in one sentence and define it in an understandable manner.

If this cannot be done or the sentence is fragmented or meaningless chances are that there is gap between one or several of the why’s. You then must revisit the 5 Why and identify those gaps to fill them in. If there is coherence in the way that the sentence is assembled, it shows consistency on the thought process.

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

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

Keep reading, Bye

Manan Bajaj, Director Tresbon Consulting Solutions and Services Pvt. Ltd, .Mumbai BRCGS Certified Professional FSPCA Lead Instructor PCHFn

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KANCHAN METALS UNVEILS VARIETIES OF AUTOMATED SNACKS FOOD PROCESSING MACHINES

October 2020 | Food And Beverage Matrix

INGREDION INTRODUCES COLD SWELLING STARCHES FOR INSTANT BAKERY FILLINGS

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K

anchan Metals Pvt Ltd has recently introduced a wide range of snack making machines with an aim of providing global technology with local support. The Company has launched latest automatic bhujia / sev production line, mixture line, automatic moong dal processing line, extruded snack frying line, sabudana frying line, corn cooking and steeping line and bucket elevator system.

Technically speaking, the bhujia/ sev machine is a fully automatic line for producing ethnic Indian wet dough based snacks from 500kg/hr onwards, while automatic moong dal processing line will take 500kg/hr onwards upto 3,000kg/hr. The mixture line machine which is again fully automatic line for weighing and blending of traditional Indian snack mixtures can take 500kg/hr onwards.

Raghav Gupta, Director, Kanchan Metals, said, “We are delighted to continue developing equipment that can help automate ethnic products for India which is the world’s sixth-largest food industry. With our consistent efforts and support from our Global OEMs we aim to interface the most advanced technology for food production with locally manufactured auxiliary equipment to help bring down the cost of the

machinery and widen its reach to the Indian food producers.

Kanchan Metals is known for its reliability and strong after sales service and hope to strengthen this image with these equipment as well”.

Having a strong RnD team and close connection with leading snack producers in India, they have been able to develop these machines with real-time enduser feedback which was crucial in design and execution owing all this success to the big snacks manufacturers.

Encouraged by the government’s initiative to ‘Make in India’, Kanchan Metals is constantly innovating and developing new machines such as weight controlled seasoning system to ensure accurate coverage on snacks and improved efficiency in controlling seasoning losses.

The automatic random extruded snack lines which are built as an interface with extruders from American Extrusion International USA, deliver consistent results for production of random fried extruded snacks which are unmatched in texture. These lines are designed for continuous production runs. The name of the company is well recognized within the snacks manufacturers and is well associated with Federation of Sweets and Namkeen Manufacturers (FSNM).n

ngredion EMEA has added three new cold swelling modified potato starches to its highly functional starch portfolio. Helping to meet rising demand for sweet baked goods, the starch range provides manufacturers with a cost-effective, texturising solution for instant bakery cream fillings and custard creams.

Bakery manufacturers can choose from three different cold swelling modified potato starches, with differing grades depending on their processing and functionality requirements. Each potato starch is purposefully designed to provide high firmness, process and freezethaw stability, to deliver the perfect thick creamy mouthfeel in every bite.

Derived from sustainably farmed ingredients, the potato base gives a neutral flavour and colour profile to the three starches making them suitable for instant cream bakery fillings for sweet pastries, cakes and buns. The starches can be labelled as ‘modified starch’ according to EU legislation and is available in the UK, Africa, Turkey and the Middle East.

Claudia Fiannaca, global business development director, Ingredion EMEA, said, “Baked goods remain a firm favourite across generations and regions, with total bakery product launches rising 7 per cent globally year-on-year (2018-2019).

Whether it’s that one-off iced bun on-the-go, or deep filled cream tart at home for a family occasion, the need to seek out those moments of indulgence and joy from delicious sweet baked goods is set to continue but the cream centres that fill several of our favourite indulgent treats undergo some of the most demanding processing and storage conditions. This can affect the structure and stability of the filling, resulting in a poor

texture and making it difficult for manufacturers to manage fluctuating demanding and produce a cost-effective recipe.”

“With our range of functional texturising potato starches, bakery manufacturers can produce a freeze-thaw stable filling, which maintains the thick and creamy sensory qualities consumers crave.

Purposefully designed to swell and bind liquids with excellent dispersibility, Swely Gel modified potato starches are a cost-effective solution that can help baker’s deliver superior functionality, as well as baking and texture stability in their products,” added Fiannaca.

Working with the company’s applications and bakery experts, bakery and bakery solutions manufacturers can find the right ingredient solution for their instant cream formulations. Its range of cold swelling modified potato starches includes; •

•

•

Swely Gel Medium –allpurpose cost-effective texturising solution for instant bakery fillings with good process and freezing stability.

It delivers a creamy texture profile, ideal for yellow bakery cream fillings, suitable for most for instant bakery filling recipes and processes, with good process and freezing stability.

Swely Gel 100 – Modified potato starch suitable for milder processes here excellent dispersibility is required.

Swely Gel 200D – Designed for more demanding processing conditions and freezing stability, this modified potato starch can be used to create premium indulgent textures with best firmness in instant yellow bakery cream fillings with an excellent baking stabilityn

Food And Beverage Matrix | October 2020

15

ASSAM GOVT LAUNCHES MOBILE APP TO BRING BUYERSELLER NETWORK CLOSER

A

s s a m Government wants to promote the buyer-seller network in its state and hence has launched a mobile application, called Kisan Rath – which will connect more than 10,000 farmers, 50 farmer-producer organizations and 1,000 verified agricultural traders on its interface.

had to face severe hardship and incurred huge losses. However, during first 70 days of the lockdown, farmers of Assam sold vegetables within Assam and outside worth Rs 357 crore and more than 5000 farmers directly engaged themselves as vendors which helped to emerge new farmers’ markets in the staten

The app is available in three languages – Assamese, Hindi and English.

Originally launched by the Government of India, the app has been modified

by National Informatics Centre (NIC) Assam to suit the requirements of the state. The app also enables farmers to take advantage of all relevant schemes and opens up the national market outside the state for surplus products. The app will be implemented by the Assam Agribusiness and Rural Transformation (APART) project which will train farmers and other stakeholders on using the app.

Chief Minister Sarbananda Sonowal believes that the app will a new vehicle for boosting the state’s agri-business by opening up markets across the country for the farmers of Assam to get the most benefit for their produce, and would help farmers emerge strong in today’s competitive market and be a boon to growers of perishable fruits and vegetable as it would lead to radical reduction in wastage.

During the coronavirusinduced nationwide lockdown farmers have

ASM QUASAR Intelligent optical sorter for bulk materials

16

October 2020 | Food And Beverage Matrix

HOW THE DIVERSE APPLICATIONS OF FRUIT POWDER MAKE FOOD HEALTHIER AND MORE APPEALING

Gilles Deprelle is based in Lyon and is responsible for food and beverage sales and marketing for DKSH France.

T

he increasing number of health-conscious consumers globally has resulted in the shifting preference from artificial ingredients to natural products. An ingredient that is making headway in this area is fruit powder or fruit that has been freeze-dried or dehydrated and then ground into a fine powder.

The global fruit powder market exceeded USD 14 billion in 2018.

The market is expected to register nearly seven percent growth by 2024 as fruit powder becomes a preferred healthy substitute for sugar and other sweeteners. With this trend, manufacturers in the food industry are rallying to convert raw fruits and vegetables into powdered form.

Adding flavor, subtracting processed additives: Dried fruit powder is an effective way to add natural flavor to beverage products without extra chemicals and processed additives. Dried fruit powder comprises sun-dried or freeze-dried fruit that are ground into powder, devoid of supplementary additives that contain a similar amount of calories as raw fruit.

As fruit powders contain no artificial colors or preservatives, they are mostly used in supplements, beverages and vitamin-enhanced formulas. In beverages, fruit powders can be used in coffee drinks, powdered protein shakes, fermented alcohol, juices and smoothies. Depending on the grade chosen, fruit powders are also used in biscuits, cereals, teas and infusions.

Because of their convenience, fruit powders are also easily incorporated into pharmaceutical products like tablets, capsules and oral dosage form softgels.

Year-round availability and long shelf life Fruit powders can ease the constraints

of fresh fruit seasonality by offering available flavors all year round. As they are nutritionally stable, fruit powders can be easily integrated into numerous galenic formulations.

Fruit powders have a longer shelf life at ambient temperature due to their low water activity and, when properly dried, conditioned and stored, shelf life can last up to a year or more. Fruit powders also incur a low logistic expenditure due to their low weight and volume.

Bakers choose fruit concentrates Concerns over increasing obesity rates, diabetes and heart disease, along with a consumer hunger for healthier food, have resulted in the rising popularity of fruit concentrates.

Fruit concentrates are progressively substituting refined sugar in a variety of applications such as juices, cakes, desserts, chocolates and confectionery items. For example, fructose in fruit concentrate is a healthier alternative to sucrose for diabetic patients as it has a lower glycemic index than sucrose.

In other applications, baked goods made with fructose will not only be sweet but also incredibly moist as fructose attracts more water than granulated sugar

Color additive regulations According to BrandEssence Market Research and Consulting, the global food colors market is expected to reach nearly USD 5 billion by 2025.

This growing demand means that manufacturers need to pay more attention to the use of color additives and related regulations.

A color additive is any dye, pigment or substance that can impart color to a food, drug or cosmetic product, or

to the human body. Color additives are important components of many products and act as a type of code that allows us to automatically recognize products on sight, like candy flavors, medicine dosages and left or right contact lenses. When added to food, color additives or food dyes help make food and beverage products more attractive, appealing and appetizing to consumers.

In the USA, color additives fall into two main categories: those requiring certification and those exempt from certification. Color additives are required to be preapproved by the Food and Drug Administration (FDA) and listed in the color additive regulations before they are permitted to be used in food, pharmaceutical and cosmetics products, as well as medical devices.

Currently, nine synthetic food colors are subject to certification by the FDA to ensure they meet the identity and specification requirements of their listing regulations. Those derived from plant or mineral sources are exempt from FDA certification, however, they still must comply with their listing regulations for identification and purity specifications as well as use limitations.

Similarly, the European Union permits several colors of synthetic origin.

Natural constituents of food and other natural sources are defined as food colors, which do not fall within the

scope of EU food additive regulations.

For example, fruit powder is considered an ingredient rather than an additive and is therefore not just used as a coloring or an aromatic substance but as a primary constituent of a finished food product (subject to authorization according to European regulations).

Reach out to us for any further questions you may have on the growing impact of fruit powders or to gain a deeper understanding of the regulatory requirements involved in your target markets.

Source: •

Global Fruit Powder Market Research Report Information by Type

•

Fruit & Vegetable Pieces & Powders - Global Market Forecast to 2024 with Olam International, Agrana Group, and Taura Natural Ingredients Dominating

•

Fruits and Vegetable Powder Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2018 - 2026

•

Fruit Powders Market

•

Fruit Concentrate Market Growth, Trends, and Forecast (2020 - 2025)

•

Color Additives: Regulations, Uses, and Safety

•

Color Additives History

Food And Beverage Matrix | October 2020

17

ROURKELA WILL SOON HAVE MECHANIZED MILK VENDING ATMS The two e-rickshaws fitted with milk ATMs procured by VGS

T

he VGS organisation looks after around 500 sick and unproductive cows. The organization also foresees to blend its service with latest technology to minimize physical handling while milk delivery process.

Vedvyas Goshala Samiti (VGS) as it is popular called, is all set to introduce a mechanized milk vending project in the Odisha’s Rourkela city as a protective measure to safeguard against Covid-19 and to sail over the drastic shortage of labour force.

VGS president Binod Agarwal Baltiwala has cited saying that the organisation has obtained two bulk milk chiller tankers, as many e-rickshaw mounted milk dispensing ATMs and packaging machines at a cost of around Rs. 10 lakh.

He said further added that within next 10 days the new machines would start functioning. An electronic counter would be set up and members and customers issued cards to procure milk from the ATMs installed in the e-rickshaws. The mobile units are said to visit half a dozen locations in the town twice daily.

The purpose of the mechanization will primarily halt physical handling of milk during delivery to ensure maximum safeguard against Covid-19 and simultaneously handle manpower obstacles affecting milk supply in the city.

VGS has 90 milch cows that produce 550-600 litre milk daily and for this mechanized project, Haryana Nagarik Sangh has contributed

Rs. 7 lakh, while member Ramesh Agarwal has mobilized an amount of Rs. 3 lakh. At present, buyers collect milk from the VGS and a few other delivery points.

process. Since many years the residents of Rourkela have been serving abandoned and rescued cows with the help of the organization.

The organisation is looking after around 500 sick and unproductive cows and predicts to blend service with latest technology to minimize physical handling in milk delivery

The VGS spends Rs. 15-18 lakh on the task and 80 per cent of the cost comes from donation and the rest from milk vending to the city consumers.n

THE JINX OF READY-TO-COOK PARATHAS TO BE UNDER 5% OR 18% GST

R

eady-to-Cook paratha is in see-saw phase as the food item is to be either taxed at 5% or 18% under the goods and services tax (GST). But the disappointing news for the paratha lovers is that the Appellate Authority for Advance Ruling (AAAR) — Karnataka bench, has abstained from ruling on the applicable rate.

GST laws require that the AAR cannot admit any application for an advance ruling, if the question raised in the application is pending or has already been decided. In this case, the AAAR observed that iD Fresh Foods had not intimated about a proceeding initiated by the director general of GST investigation (DGGI) — Chennai Zone on the issue of classification of parathas. Hence, the AAAR declared the original order of the AAR, against which the appeal was filed as void.

As the issue of classification was pending in the proceeding, the AAAR declined to rule on the applicable GST rate.

As the classification issue was pending in another proceeding, the previous ruling of the lower authority, which applied a rate of 18% has been held as void. This leaves the issue open and it’s likely that the litigation will continue.

Sometimes back, a Bengaluru-based food products company – , iD Fresh Food engaged in the preparation and supply of a wide range of ready-tocook items including whole-wheat paratha and Malabar paratha had approached the AAR — Karnataka

Bench. It had contended that parathas should be classified under the product description of ‘khakhara, plain chapati or roti’ (or to be more technical under heading 1905) and thus be taxed at 5%. id Fresh Foods had informed the AAAR, that its products are not frozen. Malabar parathas can be stored in a cool and dry place and have a shelf life of up to four days, whereas it is recommended that whole-wheat parathas be refrigerated, to enable the product to remain fresh for up to seven days. The products

merely required heating, say on a tawa (griddle), prior to serving to ensure crispness. Before the AAAR bench, the company also put forth an additional argument that parathas are species of bread and eligible for GST exemption (aka nil rate).

Earlier in May, The AAR, in its ruling had differed with this classification and held that GST at 18% applied.

Given that the GST rate on ready-tocook rotis or pizza bread is 5%, social media was soon abuzz with memes.

Subsequently, iD Fresh Foods filed an appeal with the appellate bench of the

AAR. iD foods said that it has always followed the principle of paying the correct amount of tax, which on parathas is either 0% or 5% and will be following the due process of law in establishing the correct rate of tax payable; as against the ruling of the AAR, which indicated it to be 18%.

It further added that their application to the AAR was made with bona fide intention. The AAAR has nullified the previous ruling, on a different point — on jurisdiction.n

18

October 2020 | Food And Beverage Matrix

NATURAL FOOD COLOURS MARKET TO REACH US$2.6 BILLION BY 2027

N

atural food colours are the ingredients prepared from the plant sources and do not contain any artificial pigments. Natural food colour are used to impart colour and enhance the texture of the food by balancing the colour loss due to environmental factors. It is also used to decorate the food such as salads, candies, desserts, cake, etc. Carotenoids, curcumin, anthocyanin, and carmine are some of the types of natural food colours.

Moreover, they provide stability and are easy to use.

Global natural food colours market is estimated to account for around US$1.6 bn in terms of value in the year 2019 and it is predicted to grow at a CAGR of 6.8 per cent during the forecast period (2020-2027) states Coherent Market Insights.

Increasing government support for promoting the use of natural and organic food ingredients is estimated to have a positive impact on the market of natural food colours. For instance, regulatory bodies such as FDA in North America and EFSA in Europe are implementing strict rules and regulation regarding the use of ingredients in food products and their proper labelling to promote organic/natural foods. This is expected to foster the market growth of natural food colour.

Increasing adoption of advanced technologies such as microencapsulation in order to produce lightstable curcumin food colours is projected to open up avenues to the market. For example, soft drinks, sugar confectionery, and dressings are suitable for food products where microencapsulation can be used. Hence, emerging advanced technologies for preserving the functionality of food colours will favour the market growth over the forecast period.

Environmental factors such as light, temperature, and adverse pH degrades colours and other functional properties of the natural food colours. For example, beetroot has low heat stability, anthocyanin degrades as a brown precipitate in food and curcumin is highly prone to photo bleaching. This is expected to restrict the adoption of natural food colours.

On the basis of the product type, the Carotenoid segment dominated the global natural food colours market in 2019 with a 31.5 per cent of market share in terms of value, followed by anthocyanin and others.

On the basis of the application, the others (pet food etc.) segment dominated the global footwear sole material market in 2019 with a 27.7 per cent of market share in terms of value, followed by beverages and packaged food.

As per Coherent Market Insight’s findings rising demand for purple sweet potato and black carrot for the primary source of anthocyanin-based pink/ violet shades in food and beverage is expected to be a major trend in the market. Also, increasing the focus of the manufacturer to increase the availability of raw materials for natural food colours such as manufacturers are adopting red cabbage and purple corn for natural food colourn

FERRERO INDIA FORAYS INTO KIDS SNACKING SEGMENT WITH THE LAUNCH ‘KINDER CREAMY”

O

ne of the world’s biggest chocolate and confectionery manufacturer products, Ferrero India Private Limited, part of Ferrero Group, has entered into kids snacking segment and is going to launch of its new product innovation – ‘Kinder Creamy’- which is a milky and crunchy mini snack rich in milk and with vitamin B12 that provides a multi-texture experience in every single scoop.

This fresh entrant, under the umbrella brand Kinder, from Ferrero India is going to be create much deeper way in the chocolate industry.

Kinder Creamy is a exclusive recipe which contains two delicious milky and cocoa creams topped with crispy rice with no preservatives or colorings & with high-quality ingredients. One Kinder Creamy (19g) contains 22% of milk and is a source of Vit B12.

Each unit contains 0.20 µg (micrograms) of vitamin B12 which represent 20% of the Recommended Dietary Allowance (RDA) set by the Indian Council of Medical Research. In a tub shape with a scooper, Kinder Creamy is a unique blend of cream & crunch with a ritual of peel, scoop & enjoy it.

Kinder Creamy costs INR 20, which is quite lowcost and is now available at modern trade retail

outlets and traditional trade stores in the South region, additionally consumers will be able to buy the product on e-commerce platforms as well.

South has become and very important zone for Ferrero India as it has a large market base. With Kinder Creamy, the company is taking a step forward towards strengthening its presence in the market which is driven by love and trust from consumers for the kinder products. The expansion of the portfolio marks Ferrero’s entry into the fastest growing snacking category in India.

Ferrero targets to provide yumminess of chocolate and goodness of milk in Kinder Creamy reassures mothers of the nutrients and right portion size for kid’s consumptionn

DELHI HC STAYS IMPLEMENTATION OF FSSAI ORDER ON BLENDING OF MUSTARD OIL

T

he Delhi High Court has stayed the implementation of the order by FSSAI prohibiting blending of mustard oil.

In response to a petition filed by Delhibased BR Oil Industries Pvt. Ltd, a single bench of Justice Navin Chawla has stayed the order by FSSAI (Food Safety and Standards Authority of India), which was to come into force from October 1.

The stay is given until December 18, the date of the next hearing, and the Central government has been asked to file a response on the writ petition.

Earlier on direction of the Central government, the FSSAI has issued direction prohibiting the blending of mustard oil and permitted only the sale of pure mustard oil in public health interest.

The High Court observed, “Relying upon the judgment dated 30.06.2014 of the Bombay High Court in Vital Nutraceuticals Pvt. Ltd. v. Union of India, the learned counsel for the petitioner submits that the provisions of Sections 92 and 93 of the Food Safety and Standards Act, 2006, cannot be circumvented by the respondents in this manner. He further submits that the Impugned Direction being contrary to the Regulations in force, cannot be issued by the respondents.”

The court added, “Keeping in view the submissions made, there shall be a stay on the operation of the Impugned Direction dated 23.09.2020, till the next date of hearing.”

The court has asked the Central government to respond within a period of three weeks. The next hearing will be held on December 18.

In its petition, the petitioner has said that while the consultation on the Draft Food Safety and Standards (Prohibition and Restriction on Sales) Amendment Regulations, 2020, is under progress, by the Impugned Direction dated 23.09.2020, the blending of edible vegetable oil with mustard oils as an ingredient has been prohibitedn

Department of Commerce Ministry of Commerce and Industry

Source. Process. Collaborate.

SOUTH ASIA’S LARGEST INTEGRATED F & B SHOW

F&B Exhibitor Profile

TECH Exhibitor Profile

SWEETS & CONFECTIONARY DAIRY PRODUCTS DRY FRUITS INDIAN ETHNIC TEA & COFFEE SPICES FRUITS & VEGETABLES WINE & ALCOHOLIC BEVERAGES PULSES & GRAINS SUGAR & FLOUR ORGANIC & HEALTH FOOD OIL & OIL SEEDS NONALCOHOLIC BEVERAGES MEAT POULTRY & SEAFOOD CONSUMER FOOD VEGAN FOOD

F&B PROCESS TECHNOLOGY FILLING AND PACKAGING TECHNOLOGY AUTOMATION PROCESS EDIBLE OIL TECHNOLOGY REFRIGERATION & AIRCONDITIONING TECHNOLOGY CONVEYING & LOGISTICS BAKERY SNACKS AND CONFECTIONARY TECHNOLOGY SAFETY & QUALITY MANAGEMENT COMPONENTS & CONSUMABLES HEATING TECHNOLOGY MILLING AND GRINDING TECHNOLOGY ANCILLARY TECHNOLOGY DAIRY AND ICE CREAM TECHNOLOGY POULTRY AND MEAT TECHNOLOGY ALL TYPES OF FOOD INGRIDIENTS

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Info.indusfood@tpci.in - 011 4072 7272

20

October 2020 | Food And Beverage Matrix

ANUTEC - INTERNATIONAL FOODTEC INDIA CO-LOCATED WITH PACKEX INDIA, FOOD LOGISTICS INDIA, ANNAPOORNA - ANUFOOD INDIA AND ANUTEC INGREDIENTS INDIA HAS BEEN POSTPONED TO 3-5 FEBRUARY 2021.

This comes in effect due to the rise of COVID-19 cases worldwide and overwhelming concerns in India. The Trade fair is rescheduled for February 2021 at the same venue i.e. Bombay Exhibition Centre, Goregaon, Mumbai.

T

he different lock-down regulations across India, domestic and international travel restrictions imposed by state and centre level Governments, and Bombay Exhibition Centre (Venue for this trade fair) currently being used a temporary quarantine facility make it challenging to organise, exhibit and visit the ANUTEC-International FoodTec India and co-located trade fairs on the scheduled dates 23.-25.09.2020 respectively 26.-28.11.2020.

Exhibitors, visitors and partners from

I

the food industry have reiterated their concerns for the health, travel and safety of their employees for coming together on such large-scale platforms. Given these concerns, the management team at Koelnmesse India has reassessed the current situation and set the new date in consultation with the venue and the industry i.e. 3-5 February 2021.

Over 1,000 exhibitors, including around 200 from overseas countries, are expected to attend the ANUTEC - International FoodTec India and co-located trade fairs, India’s leading

innovation and business platform for the food industry that is held every two years and Annapoorna - ANUFOOD India every year in Mumbai.

and food technology trade fairs in

Koelnmesse - Global Competence in Food and FoodTec:

India, Italy, Japan, Thailand and the

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

global activities enable us to offer

Cologne, Germany, but also in further growth markets around the globe, for example, in Brazil, China, Colombia, United Arab Emirates, which have different focuses and contents. These 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.

PROPAK INDIA 2020 PRESENT VIRTUAL EXPO nforma Markets in India, organizer of ProPak India, will host a virtual expo on 14-15 October 2020.

COVID-19 has bought a reset point on our communication models in the business. With the boundaries being disrupted, companies are compelled to find new ways to connect to conduct business. ProPak India’s Virtual Expo is a step in that direction. The expo is designed to assist companies in the processing and packaging sectors to reach out to their customers, generate leads, build a digital presence, and confidence as having an engaging online presence has become imperative.

ProPak India Virtual Expo will provide an appealing and meaningful platform to exhibitors and visitors – to interact, network, learn, and collaborate. The virtual expo will consist of three zones - Exhibition, Conference, Networking. In the Exhibition Zone, companies will present product information, videos, interact with visitors, and host meetings in different formats. The Conference Area will have pre-recorded and live sessions with renowned speakers weighing in solutions to current markets.

The Networking Zone is for the

exhibitors to present their products or technology to a focused audience and interact with them.

Conference The show will also run a comprehensive technical program - comprising B2B meetings, workshops, webcasts, and live presentations. The program addresses the trending themes and current industry scenarios and will be designed by association and industry bodies.

Fi India & Hi Continuing with the tradition, Fi India

& Hi will be co-hosted with ProPak on the digital platform. This provides a value-addition to the audience as both the show act complementary for the food & beverage sector.

With a legacy of 13 years, Fi India & Hi is the most comprehensive B2B show in the Indian sub-continent for the food and health ingredients and processing and packaging industry.

The show rotates annually between India’s two thriving food hubs Mumbai and New Delhi.

The virtual expo is supported by industry associations: AFSTI -

Mumbai Chapter, IFCA, ASPA, IIFPT and Suman Food Consultants.

Having an advantage of catering to multiple industries, i.e, food, beverage, dairy, personal care & hygiene, industrial goods, ProPak India is a comprehensive trade platform for the suppliers who are looking for an avenue to reach out to these industries at a single source. The event provides various industries with access to the latest development in packaging and processing machines and technology from leading companies across the globe.n

22

October 2020 | Food And Beverage Matrix

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