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September 2020 | Food And Beverage Matrix
FOODANDBEVERAGE MATRIX
MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers;
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Editor Note
Hello!
e are focusing on snacks food industry in this edition. Food in India holds a value beyond a mere survival necessity. It holds the fort of sentiments, culture, heritage, innovation and way of living for millions of Indians. Over the course of time, India has travelled miles to come to the current state of food and consumption patterns witnessed today. As a testimony to this, from freshly-made snacks, we now see solid traction for packed, instant and ready-to-cook snacking food items. Snack food has emerged as an alternative to full-fledged meals with the paradigm shift in consumer behaviour patterns. The higher disposable incomes, as a result of the
growing urbanization and increasing preference for convenience food, have triggered the growth of the snacks industry.Globally, the number of independent working women, double-income families and nuclear families are increasing. This demographic change increases the demand for convenience food by many folds. Snack food is being considered as the closest alternative to regular food, which can be consumed any time (such as, during breakfast, lunch of dinner purpose).
areas of packaging technology are expected provide a future growth opportunity in the sector. Global snack food market is projected to grow at a CAGR of 5.34% in next 4-5 years.
Consumers are intentionally looking for snacks to indulge in, to satisfy a craving or to hold themselves up until their next meal.
Consumers are striving to detox with their eating habits to reduce, delay or reverse preventable diseases. But the presumed notion of healthy snacking being boring is long gone. Snacking is not simply a quest for ‘healthier’ but also delicious foods. Brands are bringing in the same robust and ethnic flavours into their offerings. By informing and educating shoppers on the products they’re putting into
This segment is growing at a fast pace as a result of the high consumer acceptance for such food globally. Innovative products in functional ingredients, convenience, and organic foods and advancement in
Brands are capitalizing on this opportunity through their product offerings, bringing the goodness of healthy food items to Indian consumers in different formats suited to their lifestyle, taste and convenience.
the consumer’s basket, brands can bring out the best in their consumer’s snacking habits. In the days ahead, the blurring boundary between a meal and a snack are expected to increase, leading to even greater scrutiny by consumers around nutrition. For the interest of readers an article on” Training- Content Development and Delivery” is also included in this edition, as it may be of use for companies willing to develop Internal Training mechanism .
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
BURGER KING LAUNCHES ‘TOUCHLESS’ STORE MIDST COVID CRISIS
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urger King has launched a new ‘touchless’ model store, patterned to meet the critical challenges of doing business and adapting to the future “new normal” during the pandemic outbreak. Mostly all of the eatery outlets and stores in US are featured with physically contactless deliveries through mobile apps ordering and curbside pick-up counters and drivethrough and walk-up order areas. “In March our in-house design and tech team accelerated new restaurant design plans and pushed the limits of what a Burger King restaurant could be,” said Josh Kobza, COO at Restaurant Brands International. “We took into consideration how consumer behaviours are changing and how our guests will want to interact with our restaurants. The result is a new design concept that is attractive to guests and will allow our franchisees to maximise their return.” The latest designed in-house store is expected to provide multiple ordering and delivery modes and highlight a physical footprint 60% smaller than a traditional Burger King restaurant. Going hi-tech, a ‘drive-in’ service allows customers to park under sunshades doubling as solar power
harvesting panels and place orders by scanning a QR code from the Burger King app. For mobile and delivery orders, customers can pick up their order at coded food lockers. As designed, the store features a “suspended” kitchen and dining room located above the drive-thru lanes to reduce its physical trails. Orders
will be delivered from the suspended kitchen by a conveyor belt system, and each lane has its own pick-up spot. “The designs we’ve created completely integrate restaurant functionality and technology, said Rapha Abreu, global head of design at Restaurant Brands International.
“We designed the interior and exterior spaces like we had a blank sheet of paper, designing without preconceived notions of how a Burger King restaurant should look.” Still further, Burger King’s first new design stores will be built next year in Latin America, Miami and the Caribbeann
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September 2020 | Food And Beverage Matrix
DKSH WINS RINGIER TECHNOLOGY INNOVATION AWARD 2020 IN THE FOOD AND BEVERAGE CATEGORY
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DKSH has emerged the winner in the Ringier Technology Innovation Award 2020 for the food and beverage industry.
uangzhou, China, August 14, 2020 – DKSH Business Unit Performance Materials has won the “Ringier Technology Innovation Award 2020 – Food & Beverage Industry (Category: Food & Beverage Ingredients – Functional)” by Ringier, Switzerland’s largest internationally operating Swiss media company.
Dextrin® is clinically proven to enhance stamina, reduce intestinal discomfort and fatigue as well as suppress inflammatory stress.
The award was presented to DKSH for the innovative product Cluster Dextrin®, produced by Glico, DKSH’s valued business partner. DKSH provides Market Expansion Services to Glico Nutrition and exclusively distributes its products to the food and beverage industry in China.
At the ceremony, 26 innovative product entries were awarded by an independent panel of judges from around 66 submissions. The event saw a further annual increase in the number of participants and reflects the importance of the awards program in the industry. In July, DKSH also received the “Ringier Technology Innovation Award 2020 – Personal Care Industry (Category: Functional Ingredients – Actives)”, further cementing the company’s position as a leading innovator across multiple industries.
About DKSH
Cluster Dextrin® is a functional carbohydrate that provides quick and sustainable energy to significantly enhance performance during exercise and sports. It is made from non-GMO waxy corn starch utilizing Glico’s original enzyme technique. Cluster Dextrin® is highly uniform in its molecular structure, highly watersoluble and the solution allows a quick supply through the stomach into the intestine. Compared to traditional carbohydrate sources like glucose and dextrose, Cluster
Carole Lin, General Manager, Performance Materials, Greater China, commented: “We are delighted to have received Ringier’s prestigious award for the second time this year. At DKSH, we continuously strive for innovation to further strengthen and expand our range of services across the entire value chain. This award is testament to the strong relationship we have with our valued business partner Glico, and we very much look forward to seeing continued success as a result of our cooperation.”
DKSH is the leading Market Expansion Services provider with a focus on Asia. The Group helps companies to grow across the Business Units Healthcare, Consumer Goods, Performance Materials and Technology. The service portfolio covers sourcing, market insights, marketing and sales, eCommerce, distribution and logistics as well as after-sales services. Publicly listed on the SIX Swiss Exchange, the Group operates in 36 markets with 33,350 specialists, generating net sales of
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CHF 11.6 billion in 2019. With its Swiss heritage, DKSH has been deeply rooted in Asia Pacific since 1865. The DKSH Business Unit Performance Materials distributes specialty chemicals and ingredients for food, pharmaceutical, personal care and various industrial applications. With 46 innovation centers and regulatory support worldwide, we create cuttingedge formulations that comply with local regulations. With around 1,100 specialists, the Business Unit generated net sales of CHF 1.0 billion in 2019.n
INDIA’S MOST EXPENSIVE MITHAI COSTS RS. 50,000/KG
ucknow is popular for its most delicious Moghlai cuisine of different kebabs where foodies rave about the delicacies of Lucknow and yet many are not aware that the royal city also owns the crown of having India’s most expensive mithai ‘Exotica’ that comes at a gigantic price of Rs 50,000 per kilogram. Designed, developed and flavoured by the popular mithai-maker Chhappan Bhog, the dry mithai is world recognized and is the result of sheer hard work of 52-year-old Ravindra Gupta, Director, Chhappan Bhog, who along with his 2 younger brothers and father started the sweets and snacks business way back in 1992. ‘Exotica’ is a bite-size mithai made up of seven to eight costly ingredients sourced from different parts of the world. Ravindra informs, “Exotica is made with blueberries sourced from USA, macadamia from South Africa and Australia, hazelnut from Europe, pine nuts, saffron and mamra badam from other parts of the world.” Speaking about the days gone by,
every creation has a reason and for Ravindra and his team the opportunity to develop a premium sweet came near to Diwali in 2007, when a Delhibased industrialist approached them to develop a sweet, rich in flavours but at the same time priceless. He recalls, “We studied the international sweets market and realized that there are a plethora of nuts and dry fruits that Michelin chefs keep on playing with, to create exotic flavours at their restaurants, and that is when the idea of bringing these flavours to India clicked us and Exotica came into existence. “The name is derived from the exotic flavours that this sweet dish offers,” Ravindra informs. Exotica is available throughout the year, all 365 days. A single one batch of Exotica takes 6-7 hours of making and is only available at the Sadar Bazaar, Lucknow store of Chhappan Bhog. Ravindra asserts, “These are no-fuss delights that come in bite size of 2.5 cms and are easy to carry because of the unique packaging.” Exotica comes in a wooden treasure box (sandook), which adds to the beauty and USP of this dessert.
Ravindra states, “Keeping the ingredients and its sourcing in view, it’s a sheer treasure for us and that is why we have designed this box, which also increases the shelf life by 20-30 days. The most interesting part of this sweet is the outer coating which is made of pure edible gold”. Ravindra informs, “We all know about silver varq, which is run-ofthe-mill and we wanted something totally different which can shine from a distance and give our creation a distinct look, that is when the idea of sourcing 100 percent edible gold
leaves happened to us and in the very first go, it was loved by the family, who happens to be a part of the success of this delight.” From industrialists to Bollywood, everyone has had their share of this sweet delight. Ravindra recalls, “From Bachchan family to Shatrughan Sinha, everyone has tasted this delight and we feel lucky that they all have loved it. Not only this, even PM Modi has loved the unique flavour of this creation, when he tasted it during his tenure as CM of Gujarat,” he callsn
Food And Beverage Matrix | September 2020
ARLA FOODS INGREDIENTS LAUNCHES FIRST-EVER ORGANIC MICELLAR CASEIN ISOLATE As the first-ever organic micellar casein isolate on the market, it meets a clear need. Research shows that European consumers consider organic products healthier, tastier and more nutritious, with one in three saying they would buy more organic, high-protein snacks if they were available.
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rla Foods Ingredients has launched the firstever organic micellar casein isolate, helping manufacturers meet demand for organic, natural and functional protein products. Micellar casein isolate is a new ingredient which is rich in native milk proteins. It is extracted from milk using gentle processing without the addition of acids. The protein maintains its chemical structure, allowing the
creation of products that are as close to nature as possible.
Barbara Jensen, business development manager, Arla Foods Ingredients, said, “When consumers hear ‘organic’, they think healthy, sustainable and wholesome. However, a shortage of natural, organic protein ingredients has prevented many manufacturers from entering this market. MicelPure Organic fills the gap, allowing companies to extend their portfolios with products that are both organic and packed with high-quality protein.”
It contains a minimum of 87 per cent native protein. Suitable for food, functional health foods and active nutrition applications, it is low in lactose and fat, heat-stable and taste-neutral. In a milestone for the company, it is also the first ingredient to be offered in an organic Research shows that ‘healthy’ and version, made from certified organic ‘natural’ are the two most important characteristics for consumers of milk from Denmark.
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food products because it is rich in native protein, and also helps manufacturers respond to these needs. Joe Katterfield, business development manager, sports nutrition and health foods at Arla Foods Ingredients, said, “Protein’s benefits for muscle growth, recovery and weight management have driven consumer demand in a range of categories. But while the high-protein trend is definitely here to stay, manufacturers also have to meet many other needs. MicelPure combines high protein levels and functionality with an offer of healthy wholesomeness that increases appeal.” Samples are available for food applications such as cooking-stable cheeses, yogurts and ice cream and puddings, as well as health and performance applications, like ready-to-drink high-protein beverages and powder shakes.n
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September 2020 | Food And Beverage Matrix
DUPONT NUTRITION & BIOSCIENCES PRESENTS NUTRISCHOLARS AWARD 2020
A unique cross-sector collaboration between industry and academia to promote innovation in food and beverage with plant-based proteins
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uPont Nutrition & Biosciences is proud to announce the third edition of DuPont NutriScholars Award (DNA) 2020, a pan-India food science program that facilitates knowledge exchange and drives innovation among the country’s food academics. F1rstMR Business Analytics (F1rst) will administer the program as an execution partner, together with DuPont Food & Beverage Innovation team. DNA 2020 invites budding food technologists from academic institutions across the country to put their knowledge and skills to the test in plant-based protein themed projects, centered around consumer consumption occasions. Winning entries will be judged based on product innovativeness, commercial viability and improvements made in taste and texture using one or more of DuPont™ Danisco® range of protein and functional ingredients during the development process. “Indian diets are carbohydrate rich and most Indians are not consuming enough protein to meet their RDA requirement; and it has been our constant endeavor to develop technologies and work along with food industry to fortify foods. Plantbased soy protein, for instance, is relevant across lifespan from infants/ children to senior population with its nutrition and health benefits. DNA 2020 highlights this very importance of plant-based proteins for an everyday balanced diet. DuPont is committed to motivate design and creative thinking among future food scientists and technologists, providing them a hands-on experience”, said Karuna Jayakrishna, innovation leader, South Asia, DuPont Nutrition & Biosciences.
The DuPont NutriScholars Award 2020 features four distinctive award categories: •
Convenient breakfast
and
nutritious
•
Quick Service Restaurant (QSR) style lunch/dinner
•
Healthier desserts/indulgences
•
4 PM healthy savory snacks
The DuPont NutriScholars Awards were previously held in 2017 and 2018. In 2017, the awards program encouraged ideation of ethnic Indian food and beverage concepts, followed by bakery food innovation challenge
in 2018. Roadshows and student interactions were organized in 19 colleges and university campuses. In total, more than 200 proposals were submitted, and the awards program mentored over 80 teams in innovative food product development and troubleshooting. DNA 2020 will now reach out to more than 300 universities and academies across the country. The winning team in each award category will be announced in December 2020. The adjudicating panel in the grand finale includes industry experts from leading food companies, academicians, scientists, and DuPont representatives.
DuPont™ Danisco® is the brand for a range of ingredients that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. www.danisco.com.
DuPont (NYSE: DD) is a global innovation leader with technologybased materials, ingredients and solutions that help transform industries and everyday life. Our employees apply diverse science and expertise to help customers advance their best ideas and deliver essential innovations in key markets including electronics, transportation, construction, water, health and wellness, food, and worker safety. More information can be found at www.dupont.com/.
About DuPont Nutrition & Biosciences
About F1rst
“DuPont distinguishes itself with world-class product innovation and application development,” said Anurag Jain, business director, South Asia, DuPont Nutrition & Biosciences. “We have a broad portfolio of ingredient offerings created with differentiated technologies and a robust innovation pipeline. We are delighted to announce the third edition of DNA and continue collaborative research with Indian food science academia. It’s a journey towards building food strategies of the future and driving innovation in food science.”
DuPont Nutrition & Biosciences applies expert science to advance market-driven, healthy and sustainable solutions for the food, beverage, dietary supplement and pharmaceutical industries. We also use cutting-edge biotechnology across a range of markets to advance bio-based solutions to meet the needs of a growing population, while protecting our environment for future generations. We are innovative solvers who help our customers turn challenges into high-value business opportunities. For more information: www.dupontnutritionandbiosciences. com.
About DuPont™ Danisco®
About DuPont
F1rstMR Business Analytics (F1rst, business associate of Geneva-based Giract), is a reputed transnational business research & consultancy, specializing in food ingredients, additives, related fine chemicals, and technologies. We serve the world's leading food & beverage ingredient companies through our market intelligence reports, confidential consultancy support for mergers, joint ventures & acquisitions, and enable innovation outreach platforms for accelerated product development for food & beverage/food ingredient companies through Open Innovation and Academic Outreach. More information is available at www. firstmr.com.n
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September 2020 | Food And Beverage Matrix
ACCOLADE WINES TO ACQUIRE KATNOOK ESTATE COONAWARRA
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ccolade Wines has agreed to acquire the operations of Australian wine company Katnook Estate Coonawarra from Wingara Wine Group for an undisclosed figure. Accolade Wines will acquire the Katnook Estate brand, winery, the Cellar Door and control of approximately 160 hectares of vineyards in Coonawarra, Australia, as part of the acquisition. The Katnook Estate brand produces and sells both red and white wines through three ranges: Katnook Founder’s Block; Katnook Estate and Katnook Limited Release. Once the acquisition is completed, Accolade Wines claims it will review the marketing and packaging for the Katnook brand, while retaining its heritage and history.
more premium wine.
According to Accolade Wines, this purchase forms part of its premiumisation strategy, allowing it to secure an additional premium wine for the 2021 vintage, underpinning its global expansion efforts.
“In terms of the premium winegrowing areas of Australia where Accolade is investigating opportunities to expand its presence and sourcing, Coonawarra is definitely at the top of the list.
Accolade Wines CEO Robert Foye said: “As we modernise these brands’ marketing and packaging, innovate into new higher-value product tiers and expand the distribution of these brands globally, we need access to
“Not only is the area a well-known premium wine region inside and outside of Australia, it also produces the kind of rich and balanced red and white varietals that the rest of the world, including China, are thirsting for.”
Wingara Wine Group is a subsidiary of Henkell Freixenet, and the decision to offload Katnook Estate followed a strategic review of Wingara’s wineries and brands. Sean Shortt, executive director, sales and marketing at Wingara Wine Group, added: “We’re pleased to have been able to reach agreement with Accolade Wines and believe Katnook Estate will be able to reach its full potential under a new owner. “Henkell
Freixenet
considers
Australia an important market with great potential and is committed to further developing its sparkling wine and wine sales here.” This purchase follows Accolade Wines’ decision to offload the entirety of its US-produced wine portfolio to Quintessential Brands earlier this year. Accolade claimed that the sale of its US operations would allow it to focus on its core international brands and markets.n
FOOD SERVICE COS WITH 10 OR MORE OUTLETS MUST MENTION CALORIES AGAINST ITEMS
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ood service establishments having Central licence or outlets at 10 or more locations now have to mention the calorific value (in kcal per serving and serving size) against the food items displayed on the menu cards or boards or booklets and the reference information on calorie requirements shall also be displayed clearly and prominently as “An average active adult requires 2,000 kcal energy per day, however, calorie needs may vary”. The FSSAI, in this regard, notified a regulation in the gazette called the Food Safety and Standards (Packaging and Labelling) First Amendment Regulations, 2020, and this regulation will come into force from January 1, 2022, while compliance before this date shall be voluntary. Food service establishments will also have to mention the information specified against the food items displayed on the menu cards or boards or booklets including information relating to logos for vegetarian or non-
vegetarian products and allergens. According to the FSSAI, the provisions of this regulation shall not be applicable to event caterers and food service premises that operate for less than 60 days in a calendar year (consecutively or non-consecutively) and self-serve condiments that are free of charge and not listed on the menu along with special-order items or modified meals and menu items as per request of the customer. Besides, food service establishments shall also provide nutritional information if applicable and information relating to organic food or ingredients, if claimed, for the food items sold by them to consumers
upon request in the form of booklets or handouts or on their website: provided that deviation of 25 per cent may be tolerated in case of nutritional information declaration, says the regulation.
Equinox Labs, in association with Swiggy, has recently introduced ‘Swiggy-Plus’, a nutrition programme that calculates the nutritional value (including the calorific value) of recipes.
Further, e-commerce Food Business Operators (FBOs) were asked to provide this information on their websites wherever applicable.
Bhadri observes, “The concept has been long-awaited. Consumers now have the choice to look at nutrition labels when selecting amidst processed and packaged foods. Many food service establishments have experienced customers asking for nutritional details of recipes in the past and given the current situation, it is expected that consumers will be more interested to know the nutritional value of their food.”n
In this regard, Ashwin Bhadri, CEO of Equinox Labs, states that many food establishments with a healthconscious customer base have already implemented the mentioned approach, however, the FSSAI mandating it for a certain sector might prove to be a game-changer for food safety in India.
Food And Beverage Matrix | September 2020
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NEW RANGE OF COMPONENTS FOR CONVEYORS
he new range of conveyor components allows the creation of support structures for production lines in diverse industrial sectors, such as bottling, packaging and material handling. To the already available range of supports and guides, rail brackets and clamps, support bearings and connection joints, Elesa+Ganter now offers new roller sides and central guides, linear guide rails, also with shaped profile and a series of accessories. The side and the central guides together with the articulated side guides have polyethylene based (PE) technopolymer, grey colour rollers. GLA (side guides) and GCA (central
GLA rollers with spherical contact area
environments in the presence of liquids, subject to frequent washing or in filling areas. The joint in the roller side guides allows an external curvature radius 500 mm, internal curvature radius 350 mm.
GCA rollers with cylindrical shape
guides) series are available with anodized aluminium body, acetal resin based (POM) technopolymer support and AISI 304 stainless steel pins. The articulated side guides GLB1 and GLB-2 are modular self-supporting structures for the side guide of products on conveyor belts. The body is in acetal resin based (POM) technopolymer and the pins in AISI 304 stainless steel. These guides are also particularly suitable for use in
For all standard solutions, rollers can be with spherical contact area, for the guide of products in cans or in plastic containers; cylindrical rollers, for the guide of cardboard products; rollers with cylindrical contact area, for the guide of glass products. The guides are available single or double, suitable for side guide of products with limited or important vertical dimensions.
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GLP- HT for high temperatures
and GLT series are used for the side guide of products with different dimensions on conveyor belt. Brackets are in AISI 304 stainless steel; the guide profile in polyethylene based (HMWPE) technopolymer, natural colour. The natural colour of the material leaves no traces on the containers, while the stainless steel inserts (pins, screws and nuts) guarantee a high corrosion resistancen
The linear lateral guides, GLP, GLR
GLB rollers with cylindrical contact area
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September 2020 | Food And Beverage Matrix
TRAINING- CONTENT DEVELOPMENT AND DELIVERY employee safety training is the solution for employee behaviour. What training can and can’t do for workers
Manan Bajaj, Director
Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.
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his article is written considering Training needs requirements at all levels within an organization. Just Keep in mind that the effective solution to any problem is to address its cause as it is rightly said, “A welldefined problem is a half solved problem”. A. TRAINING DEVELOPMENT Moving forward, the first step in the training process is a basic one; ask questions to determine if a problem can be solved by training. Whenever employees are not performing their jobs adequately, we might assume training will bring them up to standard. Is it true or false. Let's say your supervisor comes to you and says his or her employees are not using adequate procedures. The first assumption might be that they need training. Don't roll over and agree with that assumption. It's quite possible that training (for those employees anyway) may not be the solution to the problem. It is possible that the supervisor and/or others in the organization may need to accomplish one or more of the following non-training strategies to help make sure employees use right procedures and practices: •
Correcting existing problems using infrastructural upgradations and engineering controls
•
Provide adequate resources to work in appropriate manner.
•
Adequately enforce defined rules
Who knows, maybe the supervisor and others need the training! Let's not always assume
Worker training is essential to every program in organization. The time and money it takes to train workers is an investment that pays off in fewer customer complaints, internal rejections and/or workplace accidents depending on subject involved. Effective training also helps inexperienced workers, who tend to have higher injury and illness rates than experienced workers. Problems that can be addressed effectively by training include those that arise from lack of knowledge of a work process, unfamiliarity with equipment or incorrect execution of a task. Training isn't as likely to help if workers lack •
•
•
Cultural support: If the culture doesn't support training, the worker is less likely to follow procedures that were trained. Proper motivation: If the worker doesn't care about the job, no amount of training will help. Attention to the job: To be successful the worker must pay attention to the job. I call this being "sober and focused."
You can argue that the underlying culture influences a worker's motivation and attention to the job and I think you would have a good argument. Whatever its purpose, training is most effective when designed in relation to the goals of the organizational systems. How training needs arise There are a number of things that might "trigger" the need for training. The three categories of triggers are potential triggers, internal indicators and external influences. If any of these are likely to occur in the future, one or more employees may need training. •
Potential Triggers: Certain occurrences may trigger the need for training in your
•
•
workplace. New hires, Promotions or job transfers, New work procedures, New working relationships between workers and managers, Internal Indicators: If, in your analysis of the management system, you discover the following trends, safety training may be required: Increase in concerns, Increase in internal rejection, incidents, accidents, illness, Increase in non-compliance behaviour instances, Increase in staff turnover, External Influences: As I'm sure you are aware, employers do not operate in a vacuum. From time to time, voluntary standards, customer and other government agencies promulgate rules and guidelines that affect the way work is conducted. Here are more examples of external factors that require training:
New legislation, Changes to legislation, Competitor activity, Change is standard requirements and enhances customer expectations etc Determining what training is needed If the problem is one that can be solved, in whole or in part, by training then the next step is to determine what training is needed. For this, it is necessary to identify what the employee is expected to do and in what
ways, if any, the employee’s performance is deficient. When designing a new training program, or preparing to instruct an employee in an unfamiliar procedure or system, a job analysis. The content of the specific section of standards applicable to a business can also provide direction in developing training content. If learning needs can be met by revising an existing training program rather than developing a new one, or if employees already have some knowledge of the process or system to be used, appropriate training content can be developed through such means as: •
Requesting employees to provide, in writing and in their own words, descriptions of their jobs. These should include the tasks performed and the tools, materials and equipment used.
•
Observing employees at the worksite as they perform tasks, asking about the work, and recording their answers.
•
Examining similar training programs offered by other apex bodies companies in the same industry.
Employees can provide valuable information on the training they need.. What about supervisor and Contined to page no 13
Food And Beverage Matrix | September 2020 Contined from page no 12
manager training? Some organizations consider the quality, safety, health and environmental function as primarily a particular department or staff responsibility. They fail to understand this as a part of overall operations (production or service), and even worse, they believe education and training need not be given to line managers: A big mistake. Consequently, some employers neglect to adequately educate managers about general concepts and how to apply them in the workplace. Managers who understand both the way and the extent to which effective system impacts on the overall effectiveness of the business itself are far more likely to ensure that the necessary management programs are designed and perform well. First-line supervisors have an especially critical role in implementation because of their immediate responsibility for workers and for the work being performed. Effective training of supervisors will address their management responsibilities as well as information on hazards, hazard prevention, and response to different situations. Narrow the focus with goals and objectives Once the kind of training that is needed has been determined, it is equally important to determine what kind of training is not needed. Employees should be made aware of all the steps involved in a task or procedure, but the training should focus only with those steps on which improved performance is needed. This avoids unnecessary training and tailors the training to meet the needs of the employees. Determining what the learner needs to know and do should be developed before the training session. Writing goals and objectives will help make sure your training is appropriate and useful to the learner. Effective goals and objectives help ensure training stays on track so that learners gain the specific knowledge and skills required.
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We should define goals and objectives.
Three important training requirements
Goals and Objectives: What's the difference?
No matter the training strategy used, it's important to make sure employees get practice before they are actually asked to work in the environment. Three of the most important are: Demonstration, Retraining and Certification. it's not only your responsibility to help protect products, employees, it's also your obligation to help protect the employer. One of the best ways to do that is to ensure strong training documentation. It's not just a good idea for the employer to keep complete and accurate records of all training, it's required by all standards, customers and authorities as well in some specific cases. Records can provide evidence of the employer’s good faith effort to comply with standards. Strong documentation can also help the employer defend against claims of negligence or any complaint. Documentation can also supply an answer to one of the first questions a concerned person-authority, customer representative or an auditor will ask: “Was the involved employee or team adequately trained to do the job?”.
One of the most important, yet for some, the most difficult activities in the training process is writing clear-cut, competency-based learning objectives that describe what the learner will be able to do at the end of the training session. Some trainers believe goals and objectives are basically the same thing; not so. Let's take a look. What is a goal? A goal is nothing more than a wish. We've all stated goals like, "I wish I could lose some weight," from time to time. Goals are broad in the sense that they state general intentions. They are not specific enough to be measured. Objectives, on the other hand, are narrow and are set for certain tasks in particular. Once the objectives for the training are precisely stated, then learning activities can be identified and described. Remember, each standard uses the terms "demonstrate", the intent is that employees must be able to prove they can do something by actually doing it in the learning environment. This means you'll need to include a "hands-on" learning activity to show employees’ how to do things. It also means you'll need to give them a chance to practice the procedure or task they're learning. Makes sense, doesn't it? Training Presentation Strategies You now know basically what subjects to employees, but which presentation strategy is going to work best for you? Let's take a look at several alternatives: Formal classroom training: In many cases, formal training inhouse or from an external source can get learners trained quickly when needed. Classroom training is best if the class is composed of students from different departments or facilities. On-the-job training (OJT), Mini training sessions and Computer based training (CBT)
number one thing people do not want to do is present training. Most people are uncomfortable, to some degree, with publicspeaking even when they are experience presenters. It’s called “stage fright.”. Below is a two-step process for overcoming stage fright •
•
B. TRAINING DELIVERY Post development of Training content the further step would be delivery of Training Get Ready Let us review-“when, where, what, how and why” Firm up the “when”, Decide on what kind of training is best for the subject and Determine who will be participating in the training Positioning of participants tables: Board room arrangement Classroom setup Small group arrangement A group horseshoe arrangement Get Set Just before training begins and while participants are arriving can be a challenging time. You may start feeling nervous, and that’s natural. It’s important to have this time planned out. Research has shown that the
Prepare the mind by putting everything in perspective with a little self-talk. Tell yourself participants are here to learn from you, they want you to be good trainer, because they’ll learn more that way. Focus on them and making sure they understand the material. Don’t worry about your performance, you’re just the messenger. Deliver the message. Accept the fact that you will be nervous and, in fact put the nervous energy in to and energetic delivery. Prepare the body, Get familiar with the training environment, including lighting, temperature, and layout of the classroom. You can do this during your practice session and also by arriving early on the day of training to check that everything is in order. Drink fluids to soothe your vocal cords and prevent a dry and sore throat from extensive talking during the session. You may also want to learn relaxation techniques and develop a standard ritual before training sessions to relax and prepare yourself.
Go! OK, now you’ve completed preparing for the training session, greeted participants as they arrived, and it’s time to start training. What’s next? Let’s first look at the general sequence of activities in most training activities. • •
• •
Thanks them for coming! Introduction: “Getting around,” and emergency procedures. Preview: Tell them what you’re going to tell them Benefits: Tell them why it’s important Contined to page no 21
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September 2020 | Food And Beverage Matrix
FOOD ADDITIVES IN CONFECTIONERY INDUSTRY – CURRENT AND EMERGING SCENARIO the confectioneries more appealing and attractive. Colouring agents are classified into 3 categories, namely, natural colours, natural identical colours and synthetic colours. Natural colours include carotenoids, betalains, quinninoids and flavonoids, which are mainly obtained from plant sources but natural colouring agents do not have pH and heat stability while nature-identical and synthetic colours are heat-stable.
(Joshna Joseph the author is assistant quality assurance manager, Candor Foods Pvt. Ltd, Navi Mumbai. She can be contacted at joshnajoseph162@gmail.com)
C
onfections are food items that contain high amounts of sugar and carbohydrates. Confectioneries are mainly classified into two categories: 1. Baker confections which include pastries, cakes and other baked items that are mostly flour based. 2. Sugar confections which include hard boiled candies and chocolates, which are mostly sugar based. Food additives are required in the confectionery industry to provide confectionery items with good taste, prolonged shelf life, improved texture and appearance. As sugar is one of the main ingredients in the confectionery industry, it is also an additive in the confectionery industry. Sugar or sweeteners are divided into two types, nutritive sweeteners which have calorific value and include sucrose, honey maple syrup and glucose syrup and non-nutritive which does not have calorific value includes saccharine, acesulfame K and aspartame. Colouring agents are the additives that are used in the confectioneries to make
Flavouring agents as additives help in enhancing of flavours of confectionery, which make it more palatable. Flavouring agents are classified into 3 categories, namely, Natural flavours, nature-identical flavours and synthetic flavours. Natural extracts like herbs, spice, oleoresins and essential oils are used for flavouring the confections. Emulsifiers are food additives which are used in confectioneries to prevent the separation of mixture of oil and water. In chocolates, emulsifiers help in giving it a smooth texture. Chocolates when not stored in proper temperature may result in the formation of blooms which are undesirable. To prevent the formation of blooms emulsifiers such as lecithin (E-322), ammonium phosphatide (E442), polyglycerol polyricinoleate (E-472c) and Sorbitan tristearate (E492) are used. Diacetyltartaric and fatty acids of esters (E- 472e) are used as dough conditioners, Sodium lactylate (E-481) and Calcium lactylate (E-482) help in improving the dough strength and texture. Emulsifying agents used for chewing gums are mono and diglycerides of fatty acids (E-471), acetic acid esters of mono and diglycerides of fatty acids (E-472 a) and sucrose esters of fatty acids (E-473), these emulsifiers do not let the gums to stick inside the mouth and help in the formation of bubbles.
Gelling and stabilising agents are used to give the confectionery a proper texture. There are various types of gelling agents which are used for providing a good texture or for glazing and coatings. The most common ones used are alginates, xanthan gum, guar gum, gelatin, gum arabic, gum acacia and pectin. Leavening agents such as sodium carbonate or sodium bicarbonate (E500) and Ammonium bicarbonate (E503) are used to aerate some products such as cakes, crackers, biscuits and cookies. It also provides good texture to the products. Enzymes are also used as an additive in the confectionery industry. Various kinds of enzymes are used to speed up some important processes in the preparation of confectioneries. It also helps in reducing the staling of a product. Enzymes such as alphaamylase (E-1100) are added to the dough to increase the sugar content as it breaks down the starch and also speeds up the process of proofing. Proteases (E-1101) are an enzyme used in flours to reduce the mixing time and also help in giving muffins a porous texture. Since, some of the confectioneries also contain high amounts of fats, it becomes essential to use antioxidants to prevent rancidity. Antioxidants such as Ascorbic acids (E-300), Sodium ascorbate (E-301), Calcium ascorbate (E-303), Potassium ascorbate (E-303), Tocopherols (E306) and citric acids are used in the confectionery industry. Acidity regulators are used to control the fermentation of the dough or leavening by increasing the acidity of the product which in turn reduces the growth of spoilage causing microorganisms such as mould, rope and bacteria. Acetic acid (E-260), Sodium acetate or diacetate (E-262),
Calcium acetate (E-263) and Sodium hydroxide (E-524) are used as acidity regulators in the confectionery industry. Other additives used in the confectionery industry include sulphur dioxide ( E-220) which helps in improving the texture of biscuits and pastry flour. Sodium metabisulphite (E-223) is a preservative used in biscuits and pastry fours, L-ascorbic acid (E-300) and L-cysteine hydrochloride (E920) are used as improving agents in baked goods. Chlorine (E-925) and chlorine dioxide (E-926) are used as bleaching and improving agent in cake flour. Acids like citric acid, fumaric acid, tartaric acid, lactic acid, malic acid are used to maintain the pH or may also be used as buffers. For prevention of fermentation in the confectioneries, acetic acid, sorbic acid and phosphoric acids are used. Labelling of the additives along with their E numbers and which class the additive belongs is a compulsory requirement by the FSSAI. Only additives which are mentioned in the list must be added in the product and should meet the quantitative requirements given by FSSAI. The confectionery industry in India is growing rapidly due to an increase in urbanisation. Also, additives play an important role in improving the texture, flavour and other sensory attributes of the confections. To provide healthy confections to the people, the confectionery industry is striving hard to create products with health benefits and add quality to the product. Addition of additives gives an extra advantage to the confectionery industry without which the attributes of the confections would not come out perfectly.n
Food And Beverage Matrix | September 2020
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September 2020 | Food And Beverage Matrix
THE NEW BRAND OFFERING PRESENTS PLANET-FORWARD SOLUTIONS AND IS DESIGNED TO HELP CUSTOMERS CO-CREATE PLANT-BASED BEVERAGE ALTERNATIVES, MEAT, SEAFOOD AND BAKED GOODS SAYS MICHELLE LEE IN A CANDID CONVERSATION WITH OUR CHIEF-EDITOR MANAN BAJAJ
M
ichelle Lee is the Asia Pacific Regional Marketing Leader in DuPont Nutrition & Bioscience. She has over 18 years accumulated extensive marketing, innovation and R&D experience in both FMCG and B2B businesses. In her current role, she is responsible for regional marketing directions and initiatives focusing on creating business opportunities and identifying growth platform for all the industries. Michelle holds an MBA in Strategy Development from University of Strathclyde, United Kingdom. She obtained her MSc. Health Science (Clinical Nutrition) with National University of Malaysia, where she researched human clinical studies on the effects of antioxidants health benefits and continued the research in University of Oslo, Norway. She possesses BSc. In Food Science and Nutrition from National University of Malaysia.
To start off with, can you tell us about the new brand Planit? Danisco Planit™ is the latest evolution in DuPont’s plant-based offering. It spans a comprehensive range of functional ingredients and application expertise for food and beverages; created with the aim of offering ‘planet forward,’ sustainable solutions to our customers. We are hoping to stimulate innovation, which goes beyond imitation and ultimately brings about a positive change in the eating habits; allowing people to make healthy, delicious and sustainable food choices on a day-to-day basis. Food & beverage manufacturers will
also be supported by deep insights and expert application knowledge to formulate products of the future. This coupled with our supply reliability, regulatory support, manufacturing and application expertise in developing sensory capabilities, and ability to improve sustainability markers, which will further help you ease complexity from sourcing to commercialization and win the race to the plant-based market. Customers leveraging DuPont’s innovation capabilities in the plantbased segment will definitely be ahead of the curve.
Which are the key sectors which Planit can cater to? The new brand is designed to help customers co-create plantbased beverages, meat, seafood, baked goods and dairy alternatives. Together with food manufacturers we want to commercialize the plantbased food and beverages spacemaking it not only delicious but suitable for everyday local diets.
Tell us about the plantbased ingredients and technology deployed by your company? We understand that designing and formulating plant-based products in new formats and flavors, that are topperforming in all sensory dimensions is a challenge. Therefore, in this latest offering from DuPont- Danisco Planit™, sensory expertise is at the center of new product development for plant-based food and beverages. However, we are not only offering a total ingredient solution which will deliver great taste, texture, nutrition and sustainability; but also, are presenting an opportunity to our customer- partners to cocreate innovative new plant-based formats and categories. We believe co-creation is the route to shape the market and capture fast-evolving consumer needs for every eating occasion. Overall, Danisco Planit™ covers expertise, services and an unmatched ingredient portfolio for plant-based food and beverages: plant proteins, hydrocolloids, cultures, probiotics, fibers, food protection, antioxidants,
natural extracts, emulsifiers, and enzymes, as well as tailor-made systems.
In how many countries in the region are the products available? Danisco Planit™ is a cohort of the existing plant-based ingredients from across the segments- bakery, beverage, dairy, meat, seafood and meal solutions. It is available in all the markets to which DuPont Nutrition & Biosciences caters to.
What are the challenges that you expect plant-based companies experience in the country? Plant-based foods and beverages trend is picking up fast in the country. People are becoming more receptive and open to something new, healthy and sustainable. In 2019, at least 21% of Indian consumers tried vegan diet. However, the challenge now remains to make plant-based food mainstream and a part of their regular diets. From the industry point of view, plant-based companies also need to deliver products which are not only delicious in terms of taste and texture but are also healthy, nutritious and sustainable. Overall the industry faces challenge on the fronts of innovation, market demand and anticipating the everyday needs of the consumer. In other words, the challenge is to create responsive products for the planet and for the consumers at scale.
What do you think are the key trends that will shape
the plant-based market the most in next 5 years? There is a growing interest in plant-based foods and beverages in the country and region, owing to number of reasons such as health, nutrition and environment. This in turn is driven by the evolving consumer palate and overall lifestyle change. Innova Trends Survey shows that at least 53% Indians prefer plantbased foods, which have meat free claims. They want to include more plants in their diet, presenting us with a huge potential by forming a significant consumer group. This is especially noticeable in the plant-based protein segment. In 2019, around 66% of new product launches had plant-based proteinSoy claim. Similarly, 3% launches carried vegan claims, which suggest that the plant-based era in foods and beverages is very much here. It should be noted that Indians, and South Asians in the bigger picture, are steadily rising on the socioeconomic ladder, which allows them to have greater disposal income. This is coupled with their need to maintain their health and desire to sustain their environment. A plant-based diet supports all the three trends and thus provides an opportunity to further innovate in plant-based foods and beverages category for the next five years, catering to the consumer’s evolving demands and needs.n
GIVAUDAN REBRANDS ITS FLAVOUR AND FRAGRANCE DIVISIONS
G
ivaudan, the global group, has moved to facelift its flavour and fragrance divisions which will be henceforth called ‘Taste & Wellbeing’, as the company seeks to expand its operations across its areas of expertise. According to the sources, the move is part of its wider 2025 strategy as it further seeks to improve and enhance its portfolio of products and total solutions for a number of food market segments, including devising applications for the confectionery and broader food markets on the whole. Since last six years, Givaudan has attained a total of 16 businesses, which it is seeking to further expansion with major focus on naturals and delivery systems into food ingredients, nutrition and beauty products.
According to the company, this initiative will offer broader contribution that will help customers to respond in a better way to consumer demand for products that supports health and wellbeing, positive attitude towards ageing and constant changing lifestyles, whilst meeting their ethical and responsible business expectations at large. Subsequently, the firm’s fragrance division will become ‘Fragrance & Beauty’ highlighting its leadership signaling the expansion into beauty ranges. Louie D’Amico, president Taste & Wellbeing said: “Over the past five years, we have expanded our portfolio in a significant way, complementing our industry-leading flavour and taste capabilities with an outstanding offer of natural functional and nutritional solutions. The new
GUJARAT RANKS FIRST ON EXPORT PREPAREDNESS
G
ujarat, followed by Maharashtra and Tamil Nadu emerged as top three performers Niti Aayog’s first Export Preparedness Index 2020 released on Wednesday. The think tank notes that six coastal states — Gujarat, Maharashtra, Tamil Nadu, Odisha, Karnataka and Kerala — feature in the top ten rankings. It also states that Maharashtra, Gujarat, Karnataka, Tamil Nadu and Telangana dominate 70% of India’s export. Rajasthan, Telangana and Haryana were ranked as the best performing landlocked states; while it noted that Chattisgarh and Jharkhand had
name captures this expanded portfolio and the value we bring to customers by going beyond great taste, to create more complete future-facing food experiences.” The company further added that the new names will reflect its aim in
helping to create healthier and happier lives and a respect for nature. With its history dating back over 250 years, the company is committed to driving purpose-led, long-term growth. Only last year Givaudan employed over 14,900 people worldwide and achieved sales of CHF 6.2 billionsn
RESTRUCTURING FOR RS 10 LAKH CRORE LOANS ON THE ANVIL
initiated several measures to promote exports. Further, Uttarakhand topped the chart among the Himalayan states, followed by Tripura and Himachal Pradesh. Delhi is the best performing UT, followed by Goa and Chandigarh. States were ranked on 4 parameters by the think tank: policy; business ecosystem; export ecosystem; export performance. Further, 11 sub-pillars were taken into account: export promotion policy; institutional framework; business environment; infrastructure; transport connectivity; access to finance; export infrastructure; trade support; R&D infrastructure; export diversification; and growth orientation.n
F
M Ms Nirmala Sitharaman has asked banks and NBFCs to roll out a onetime loan restructuring scheme for COVID-related business stress by September 15. This will help corporates who are trying to prevent their businesses from becoming non-performing assets, by giving them a window for servicing their debt. The banks will have to make a 10% provision against a restructured account as opposed to 15% if it became an NPA, according to an official, thereby giving a 5% incentive to
them as well. It is estimated that around 12-15% of the loan book would avail one-time restructuring. In particular, this restructuring is expected to target around Rs 10 lakh crore of loans outstanding in six critical sectors that are severely hit by the COVID-19 pandemic, including aviation, entertainment, travel & tourism, commercial real estate and hospitality. An estimated Rs 100 lakh crore worth of loans are currently outstanding in the Indian banking system.n
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September 2020 | Food And Beverage Matrix
F
BUSINESS-FRIENDLY ODISHA RIPE FOR FOOD PROCESSING INVESTMENT: INDUSTRIES DEPT
or investors wishing to finance food processing businesses, Odisha offers a unique investment opportunity as it is bestowed with varied agro-climatic zones and as much as 11 per cent of India’s water resource and offers ready-tomove infrastructure setup, said state Industries Department in a national webinar. Participating in the webinar on Food Processing Opportunities in Indian States, organised by Invest India, the national investment promotion and facilitation agency, the Industries Department, Government of Odisha, showcased advantages to choose Odisha among other states of India. Hemant Sharma, Principal Secretary, Department of Industries, Government of Odisha, said, “With an award-winning investmentfriendly portal Go Swift for Investment Facilitation and stateof-the-art Industrial infrastructure Odisha is taking rapid strides in development of food processing sector which is identified as a focus sector in Odisha.” The food park at Khordha houses many food processing companies, including the multinational IndoNissin and produces varieties of
I
processed foods such as soft drinks, biscuits and noodles among other things. Nissin to build largest unit in Odisha Japanese food processing giant Indo Nissin with its brands such as Top Ramen, has been operating out of Khordha food park for last 30 years, and said it is in the process of setting up its second unit in the same vicinity, which will be their largest unit in India. Gautama Sharma, MD of Indo
Nissin Food, said, "The decision of investing in Odisha was the best investment decision we have taken in our 30 year history. We have one of the best manufacturing efficiencies at Odisha which is a benchmark for us. With the expansion of our facilities at Khordha, we will have our largest facility in the country at Odisha.” The noodle maker has so far invested $20 million in its manufacturing units in Odisha and will continue to do so.
Empowering women Food processing offers opportunities for employment directly and indirectly. Sourcing the locally produced fruits and other ingredients will benefit rural and especially tribal women of the state, suggested captain Dibya Shankar Mishra, Minister for Energy, MSME, Industries and Department of Home, said, "I would request the investors to choose Odisha for food processing investment which has the potential to change lives and empower the rural and tribal women."n
ITC SUNFEAST & BIGBASKET JOIN HANDS TO RUN FOR ‘SUNFEAST INDIA RUN AS ONE’
TC’s Sunfeast, the biscuits brand, and bigbasket, India’s largest online grocery delivery service with the largest fleet on the Indian streets, have collaborated for Sunfeast India Run As One. This first-of-its-kind, citizen-led participatory initiative, dedicated in support of those distressed since the nationwide lockdown due to the pandemic, commenced on India’s 74th Independence Day, August 15, 2020. Be it through walk, run, jog or cover kilometres on a wheelchair, the goal is to cover the total distance between Kashmir to Kanyakumari 74 times. Registrations are open till September 11, 2020. Bigbasket’s energetic delivery executives/ partners have collectively pledged 7.7 million steps towards the cause and will be covered over a period of 3/4 weeks. Established on the pillars of community wellness to drive a large scale societal
impact, Sunfeast India Run as One endeavours to raise funds for the vulnerable sections of society. The company has effectively engaged its massive on-ground sales force who is one of the most active teams to join the cause by pledging 10.5 million steps to the larger cause. Talking about the collaboration, Hemant Malik, divisional chief executive foods, ITC, said, “With
our credo of Nation First, Sab Saath Badhein, we are committed to inspire thought, strategy and action as we progress on our journey to sustain and strengthen our leadership as a global exemplar in sustainability initiatives. Through various avenues, we endeavour to manifest this thought leadership to touch and transform lives meaningfully”.
collaborate with Sunfeast yet again
“It gives us immense pleasure to
founder and CEO, Big Basket.n
and this time for a larger societal cause. Consumers of bigbasket will also be able to make a contribution as they make a Sunfeast product purchase through our platform. We are happy to be able to leverage our institutional strengths that rightly fit in, adding further momentum to this initiative,” stated Hari Menon, co-
Department of Commerce Ministry of Commerce and Industry
Source. Process. Collaborate.
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September 2020 | Food And Beverage Matrix
REDUCING TRANS FATS CONTENT IN FOODS TO 2% BY 2022 IS POSSIBLE: EXPERTS
C
ovid-19 has created havoc across the world and in countries like India, it has tested the resilience of our health systems greatly. With nearly 5.8 million dying annually of non-communicable diseases (NCDs), India already had a heavy disease burden in the pre-pandemic times. It has now become clear that people battling from NCDs are at a greater risk of mortality and severe symptoms from Covid-19. The high prevalence of NCDs in the country coupled with the pandemic has hugely aggravated the burden on the health system. Health experts in India and across the world are now urging governments to focus on eliminating industrially produced Trans Fats from the Indian food system. A deadly chemical that directly causes more than half a million deaths worldwide, trans fats is considered a dietary risk factor for several non-communicable diseases including diabetes and some forms of cancer. Reducing TFAs (Trans Fatty Acids) content in fats, oils and all foods to no more than 2% by 2022 is an achievable goal. Addressing the issue recently, Arun Singhal, CEO, Food Safety and Standards Authority of India (FSSAI), emphasised India’s commitment to regulate this toxin in foods. He said, “A number of steps have been taken including a draft regulation limiting trans fats to 2% in edible oils and fats and another one imposing similar limit in foods. This is in keeping with our goal that when India celebrates its 75th year of freedom, we will be free of trans fats.” Contined from page no 13
• • • • •
•
•
Main ideas: Tell them Activity: Have them do something Benefits: Tell them why it’s important Review: Tell them what you told them Test: Have participants take a written test or demonstrate skills Evaluate: It’s not over till the paperwork is done. Ask them to complete a participant evaluation. Thank them for coming!
Ask it The two basic types of questions a
Sunil Bakshi, head (regulations/ Codex/international cooperation), FSSAI, reiterated the regulating body’s confidence in India’s promise of reducing TFAs to 3% by January 2021 and 2% by January 2022. The World Health Organization (WHO) has classified removing TFA from global food systems a ‘best buy’ (i.e., a measure that is costeffective and feasible to implement) that can have an exponential positive impact on global health. According to Dr Francesco Branca, director of nutrition for health and development at WHO, “India must take banning trans fats seriously because about 10% of coronary heart diseases in the country are a result of TFA intake.”
countries such as Brazil, Turkey, Chile and Saudi Arabia, taking firm steps to limit TFA in foods. Applauding India’s proactive leadership in the matter, Vandana Shah, regional director, South Asia Programs at GHAI, said, “FSSAI’s initiative to lower TFA limits will save many lives and India could become a model for other countries in the region to better protect their citizens from the harms of TFA. There is an opportunity for India to learn from countries like Thailand, Chile and Brazil on how they have successfully dealt with the TFA reduction process.”
There is considerable global momentum with more and more
Ashim Sanyal, COO, Consumer Voice, raised a concern that shocks like the Covid-19 pandemic are likely to push the poor to consume cheaper food items and hence more trans fat
trainer uses during a presentation are open-ended questions and closed questions.
one word “yes” or “no” or short answer. Below are some points to remember about closed questions.
Open-ended questions require an extended response. Below are some points to remember about open-ended questions.
•
•
•
• •
•
Results in a discussion of ideas, opinions and feelings Most often begin with a “what, how, when and why” Requests may begin with a “discuss, “”identify,” ”describe,” or “analyse” This open-ended question works-“what are your questions for me?”
Closed questions require only a
•
This type of questioning closes off discussion. Usually begins with “is, are do, does, can or will” This closed ended question doesn’t work- “Are there any questions?” You will usually get dead silence. Handle it.
Asking participants open-ended questions will result in the most information and result in a more interesting presentation. You can always “piggy-back” off the participants response with more questions. Relying on closed questions will result only in a
laden food. He also cautioned about the closing deadline for meeting these targets. “We may run short of time to meet the January 2021 implementation target. It takes at least 6 months to 1 year to build capacities of state food departments, put in place food testing mechanisms and allow industry to take the right measures.” In India, highest levels of TFA are present in vanaspati, commonly used as vegetable ghee for household cooking, and consumed in bakery items, sweets, street food and packaged foods. TFA intake is responsible for more than 500,000 premature deaths from coronary heart disease each year around the world. Due to the high toll of TFA consumption, eliminating industrially produced TFA is a global health priority.n
series of short responses like “yes, no maybe and occasionally I don't know.” You can see that these responses won’t give you a lot of information. I have found that the training with usually be more boring to the participants as well. Handle it They may be rare, but problem situation, in which learning is inhibited due to the behaviour of one or more of the participants, may occur. Problem situations have something to do with the level of participation of individual participant (i.e. when participant participate too much or too little). Contined to page no 21
Food And Beverage Matrix | September 2020
21
TOFU KATSU SANDO BURGER, PART OF JAPANESE OPTIONS FROM WEEKEND BURGER CO
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ood food is to be shared with everyone, and Weekend Burger Co. is helping vegetarian eaters turn that FOMO into JOMO with a range of vegetarian alternatives that are every bit as sumptuous as their counterparts. The Khar-based home deli has been credited with introducing the city to its first-ever DIY burgers, underscored with an innovative pop-up menu that ensures there’s always something new to look forward to. So, bid a fond farewell to the lack of vegetarian options with the menus that champion plant-based recipes in equal measure. Treat yourself to the finest flavours of Japanese street cuisine with the Katsu Sando menu, headlined by Tofu Katsu Sando burger — a delicious amalgamation of tofu katsu, lettuce, curry sauce and mayo topped off with zingy slaw and jalapeños to tantalise your tastebuds. The concept of DIY burgers is unlike anything the city’s culinary crowd has witnessed before.
In light of the ongoing health crisis, the burgers are prepared and packaged in a home kitchen that adheres to the highest measures of sanitisation. As an added precautionary measure,
the chefs have limited non-essential travel outside the house.
a reflection of their hostility towards you or your training.
the training, it’s time to wrap things up. Wrap up time would be proportional to the length of session, it may take 15 minutes to an hour. Let’s take a look at the steps to finish the training.
What’s next
Finishing Steps:
Celebrate- Thanks every one
What- Review what’s been achieved during the training.
Say good-bye
Contined from page no 20
Too much participationParticipants may not be able to fully participate in group or class activities when an individual participant is too vocal. Overly vocal participant may be because of enthusiastic interest or it may be result of an inner need for recognition. Too little participation- When one participant is too vocal, other may not feel confident, adequate or otherwise comfortable participating so they remain silent. A non-participative participant’s valuable inputs may be lost from the group. Silent participants may feel stressed and not be motivated to participate and as trainer you will not be able to accurately assess the degree of learning that’s taking place when participants are silent. •
Problem situations may occur when participant behaviour is perceived by the trainer as inappropriate. A participant may express hostility towards the trainer, the company or another participant. Don’t assume that such behaviour on the part of participants is
•
When the participant appears to be overactive or inhibited in some way, there are three important strategies to consider:
•
Carefully try to eliminate or reduce the problem behaviour
•
Maintain the self-esteem of the participant causing the disruption
•
Avoid further disruptions
Finish with the bang! Now that when you’ve finished
Furthermore, the home kitchen serves as a pick-up service with a single point
So what- Ask them to share what’s been most important to them. What now- How to apply or implement learning
of contact to avoid having the parcels exchange multiple hands. Prepared with love and sanitised with care, the home kitchen promises that your next cheat meal will be a guilt-free onen
Loose ends- Finish up with any issues that may have been “parked” during the training. Evaluate
Reflect- Take time to write down changes, improvements, thoughts. Keep reading, Bye Manan Bajaj
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September 2020 | Food And Beverage Matrix
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