December 2021 by Divyansh Infomedia

RNI No: MAHENG/2018/75095

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 4 / Issue 10 / Mumbai / December 2021 / Pages 56 / INR Rs 50/-

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Masterline has mastered their act of baking for over three decades now, catering to various needs of thousands of bakeries across the country. We allow bakers to delight their customers with some of the best bakery products - from delicious cakes abd mufﬁns through scrumptious cookies, biscuits and breads to a variety of crusty puffs and kharis. Whatever you choose to bake, we have the Fat & Margarine to perfect your act.

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December 2021 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY

“

Editor’s Note

The industrial stomach cannot live without coal; industry is a carnivorous animal and must have its proper food.”- Jules Gabriel. As the quote Suggests. Figuring the quote, Food to any company are its suppliers. Therefore introducing our edition for ANUTEC- International FoodTec India and Drink Technology India.

Ritu Mishra News Journalist

Among all the new normal, one positive happening is increasing awareness about food and its industry. I have come across many people who have started their own venture seeking the opportunities in this Industry. Cheers to Many, who have come across many

establishment challenges, also who are still struggling for many suppliers, machines, materials and many more. In a short quest to help you we have put our best in this edition.

In order to keep up to changing demand of Food and Drink choices, Industries are finding it extremely challenging to meet the demand along with providing Quality product. Ingredients to make such products are its raw materials, exclusive machineries and many more. Information of all that under one roof is not less than a miracle for all your struggles. Also, Innovation and Development being another name of Technology

and science. How can Food Industry to lag behind. In a view to serve a wider platform for innovators be it as improvised raw materials or any new food additive, new flavours and what not. Hope all our hard work was successful in providing all your needs under one roof. “A Customer talking about their experience with you is worth ten times that which you write or say about yourself” Keeping in mind me and my team are keenly waiting for your feedbacks.

Thanks -Ritu Mishra

INSPRESSO LAUNCHES INSTANT HOT BEVERAGE MACHINETHAT SERVES PREMIUM QUALITY BEVERAGES

nspresso launches its all-new instant hot drink machine, bringing premium café style beverages at the comfort of your place to mesmerise all the hot beverage lovers. It is a state-of-the-art machine, extensively designed to enable consumers to indulge not just in espresso shots but drinks ranging from hot chocolate to cappuccino and many more. The machine supports Dolce Gusto Capsules, Nespresso Capsules, and even Ground Coffee Powder. One just needs to put the capsule ofchoicein the corresponding holder, set the preferred consistency, press the magic button, and voila, your drink is ready for consumption. The brand accommodates the interests of the Indian palate that loves tantalising hot chocolate or cappuccino just as much as a classic espresso. The company aims at satisfying the customers by making sure they get the luxury of café style beverage at the convenience of fingertips. Examining the work from home culture where one has to juggle between office work and household chores, making a cup of your favorite drink the traditional way becomes a complicated task.

Here, the company not just makes the entire process an easy and hassle-free affair but also refreshes one’s sensesto break free from the monotonous lifestyle. Additionally, the machine is compact and easy to set up, use, clean and maintain. It saves time of the users as compared to the process of making coffee traditionally. Showing great value for consumer

money, the machine is very costeffective that offers a wide variety of beverages to select.

cappuccino and espresso while

On the occasion, Hemant Bharara,founder & CEO of Inspresso, said, “Considering that coffee machines available in Indian market do not accommodate different varieties of hot drinks in one machine, for instance if someone wants to make a cup of

each beverage. Hence, we came

working day to day, they probably need two different machines for up with Inspresso, an instant hot beverage machine that serves more than 30 hot beverages and which is very user friendly. With this unique product we aspire to revolutionise the hospitality industry.”n

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December 2021 | Food And Beverage Matrix

Emerging Trends

in Filling Fats

he world of confectionaries has gone through some significant changes in the past few years. While health concerns have driven the changes in the quality of the fillings, we are also seeing an improvement in terms of properties and workability. The effort has consistently been to improve the quality of flavour, while ensuring that it does not impact the health of the end consumers adversely. At the same time, commercial bakeries and confectionaries are looking for products with superior properties, particularly long shelf life.

Rising demand driven by growth of bakery products In 2020, the bakery product market in Southeast Asia was pegged at USD 13,470.18 million and is expected to grow at a CAGR of 7.67% till 2026. While many sectors have been badly affected by the COVID pandemic, the bakery and confectionary industry may recover some of the early downturn. This is because of the increased in-home consumption in this period. Demand for snacks, including bakery products, has gone up as people look for ready-to-eat and easily available food at home. This demand for bakery products has the ripple effect of spiking growth in the market for filling fats, which is also expected to see robust expansion.

Demand for new flavors To increase their market share and grab consumer interest, confectionary companies are at a race for an everexpanding range in products and flavours. Not only are they looking for new ranges in cookies and cakes, they are also looking for inventive flavours. When it comes to flavours, the preferred means has always been through filling fats. For instance, almost no biscuit company today limits itself to a single range in flavours. Even in a single brand, one is expected to find multiple filling flavours, including vanilla, fruit, and chocolate. The more inventive and

By Dheeraj Talreja, President – India, AAK Group adventurous brands are now going for more exotic flavours, like nuts or salted caramel.

Improved fat properties For filing fat, companies focus their R&D endeavours towards improving the fat properties of the product. This includes ensuring excellent flavours, while inhibiting moisture and oil migration. Today, filling fats offer better processing properties, making it convenient for bakeries to work with them. They also offer longer shelf-life, an essential property for packaged bakery products. There are some unique options like aerated variants for chocolate and confectionery fillings. These provide endless light texture varia¬tions and opportunities to include other novel ingredients such as berries, nuts, fruits, herbs and crunch among others. Such combinations pave the way for new sensory experiences as well as improve the overall nutritional profile by cutting down fat and sugar.

Healthier alternatives In recent years, there has been a heavy demand for healthier alternatives, especially in terms of fat and sugar content. Driven by increasing health consciousness among the endusers, companies are now looking for fat fillings with lower sugar and fat content. Other than reducing the content, there is also a need for healthier versions. In the global market, there has been a concentrated move by multiple governments in imposing more health-positive measures. For instance, the Indian government is focusing on reducing the levels of industrial fats in a phased manner. The initial notification limited the content of oils and fats to 5% and a new notification has been issued to further bring it down to 3% in 2021 and 2% in 2022.

Co-development: a relevant business sustainability tool Increasing health consciousness and the need for accelerating invention

are witnessing co-development among commercial confectionaries and manufacturers of specialty fats. Companies like AAK Group are working with confectionaries towards customising solutions and creating value for their products. Co-development starts from ideation plus creation of new products and extends to quality checks followed by the final launch.

The filling fats industry is expected to see a healthy growth with the boost in the bakery market. Its rise will be coupled with increased demand for innovation in flavour and properties. At the same time, we will also see a greater cohesion between businesses and their clients in the bakery and confectionery sector due to codevelopment efforts. The future looks exciting with the promise of growth in multiple avenues.n

December 2021 | Food And Beverage Matrix

X-RAY SYSTEM TARGETS SMALLER FOOD CONTAMINANTS Mettler-Toledo’s X34 provides improved detection sensitivity for error-free product inspection 0.4mm detector for the accurate detection of very small contaminants. These technologies ensure that power and contrast levels are optimized for every product, resulting in enhanced detection performance. This means the X34 does not always have to run at its full 100W output to achieve the best results, delivering power savings to the end user.

Siddharth Kachroo, Business Manager – Product Inspection & Global Key Accounts Mettler-Toledo India Pvt Ltd

ood manufacturers will be able to identify very small contaminants in a quicker and more reliable manner following the launch of a new X-ray system from the product inspection division of Mettler-Toledo. The X34 X-ray inspection system provides detection of metal, glass, high-density plastic, mineral stone and calcified bone fragments across a wide range of packaged foods: eliminating costly product recalls and protecting brand reputations. The system also comes with advanced software that enables automated product set-up, dramatically decreasing the chance of human error and greatly reducing the number of false rejects. This makes for more efficient and profitable operations, while delivering excellent return on investment. “Changing consumer expectations have resulted in an extraordinary choice of food and drink in a variety of cans, jars, bottles, cartons, and plastic containers,” says Mike Pipe, product inspection specialist for Mettler-Toledo. “As food production and packaging methods increase in complexity, the risk of contamination from foreign bodies such as metal and glass has increased. These contamination incidents can lead to expensive product recalls. “The X34 provides a combination of technologies which enable producers to detect smaller contaminants reliably at high-throughputs, ensuring product safety and delivering brand protection.” The X34 is a single lane X-ray system designed for the inspection of a wide range of small and medium-sized packaged products. One of its key features is a 100W ‘Optimum Power’ generator, which automatically maximizes detection sensitivity. This is complemented by an advanced

The high-performance software also allows for automated product set-up without the need for manual adjustment from the operator, leading to ultra-reliable product inspection. “Automated product set-up removes the possibility of operator error and makes the X34 easier to use,” says Mike Pipe. “New products only need to be passed once through the system for the power to be optimized and the fully intuitive software requires minimal passes to automatically set the contamination inspection tools. This reduces operator training, increases production uptime and ensures product safety.” The X34 comes with MettlerToledo's advanced ContamPlus inspection software which further enhances detection capabilities, helping food manufacturers achieve a zero False Reject Rate (FRR). This is a crucial means of reducing product waste and ensuring product safety. By lowering FRR, manufacturers can achieve higher production outputs without adding extra lines, boosting productivity and profitability. Subsequently, Total Cost of Ownership is reduced and Overall Equipment Effectiveness scores are increased. In addition, the X34 can be equipped with the ProdX advanced data management tool, which maximizes production efficiency and quality control. The ProdX software can store images of foreign body contamination, which can be viewed remotely, in full support of connectivity, traceability and compliance. The system also features a highly-responsive capacitive touchscreen, allowing users to increase the viewing angle of stored images while maintaining image consistency. The X34 also offers excellent ingress protection, with an IP65 rating as standard and IP69 available through upgrade. Cooling is enabled through an air conditioner, which allows the X34 to operate in high ambient temperature environments. The launch of the X34 with its optimized detection and automated

set-up compliments Mettler-Toledo’s existing vertical X-ray range. Other systems include the compact, easy-touse X33 for effective contamination detection with a low Total Cost of Ownership, and the highly configurable, advanced integrity inspection solution of the X36 for applications with multiple lanes.

on Twitter (@MettlerToledoPI) or LinkedIn or visit www.mt.com/pi and YouTube.

“As food trends change over time, it’s important that manufacturers choose product inspection equipment which is suited to the task at hand,” adds Mike Pipe. “With the introduction of the X34, Mettler-Toledo offers food manufacturers and producers stateof-the-art, reliable contamination detection across a variety of applications.”

About METTLER TOLEDO

All Mettler-Toledo X-ray generators come with a 5-year warranty when a standard or comprehensive service contract is purchased, offering full protection of the most valuable part of the machine. For more information about the X34, click here: http://www.mt.com/xraypackagedproducts For more information about ensuring food safety through the prevention of physical contamination download Mettler-Toledo’s latest white paper here: www.mt.com/pi-contamination To get involved in the conversation about preventing contamination, achieving conformity, reducing waste and improving operational efficiency in the food manufacturing industry, join us at #MTinsidefood on Twitter or sign up to our blog at http://www. mt-product-inspection.com/ For more information about Mettler-Toledo Product Inspection’s products and services for the food manufacturing industry follow us

MT10801 - Mettler-Toledo’s new X34 provides improved detection sensitivity combined with the latest automation software for error-free product inspection

METTLER TOLEDO is a leading global supplier of precision instruments and services. The company has strong leadership positions in a wide variety of market sectors and holds global number-one market positions in many of them. Specifically, METTLER TOLEDO is the largest provider of weighing and analytical instruments for use in laboratory and in-line measurement in demanding production processes of industrial and food retailing applications. The Product Inspection Division of METTLER TOLEDO is a leader in the field of automated inspection technology. The Division incorporates the Safeline Metal Detection and X-ray Inspection, Garvens and HiSpeed Checkweighing. The solutions provided by the business increase process efficiency for manufacturers while supporting compliance with industry standards and regulations. Systems also deliver improved product quality which helps to protect the welfare of consumers and reputation of manufacturers. For general information on MettlerToledo Product Inspection, visit: http://www.mt.com/pi n

December 2021 | Food And Beverage Matrix

MESSE DÜSSELDORF INDIA IN PARTNERSHIP WITH ALL THINGS NICE EXPANDS PROWEIN EDUCATION CAMPAIGN TO MUMBAI

INDUSTRY ADOPTS NEW STDS FOR SOY THAT HELP BETTER PRODUCTION PRACTICES

he Indian soy industry has adopted Indian Standards for Sustainable Soy (ISSS) that will help in bettering the agricultural practices in soy production across the country.

esse Düsseldorf India in partnership with All Things Nice expands ProWein Education Campaign to Mumbai. One of its recent business development initiatives, the ProWein Educational Campaign made its foray in 2018 bringing together the Wine and Spirits industry in India in form of masterclasses, educational seminars and promotional activities. The World’s No. 1 International Trade Fair for Wine and Spirits, ProWein, which takes place in Germany every year, was the godfather for this new event in India. The positive response and great appreciation of the industry stakeholders at ProWein Educational Campaign in 2018 and 2019 paired with the sector’s growth forecast prompted the organiser to enhance the event into a fully-fledged trade fair with a comprehensive conference program. ProWein Educational Campaign becomes ProWine Mumbai and is scheduled from November17 to 18, 2021 at The St. Regis Mumbai. Thomas Schlitt, managing director, Messe Düsseldorf India, said, “We are very excited to include ProWine Mumbai to the family of the ProWein World. By doing so, Messe Düsseldorf India continues to adapt its global expertise in developing new subjects to promising markets like India. This initiative provides an opportunity to create a unique meeting point for the entire Wine and Spirit market in India, where the community and industry experts join to further cultivate the growth of the industry. We are so pleased and look forward to working together with Nikhil Agarwal, founder and

CEO, All Things Nice, to develop the biggest event for the Wine and Spirit industry in India attracting all stakeholders in one platform.” Agarwal said,“ProWein is the world’s largest trade fair for wines and spirits and we are proud to be co-organizers of this prestigious landmark event series in Mumbai, India. By showcasing the very best of Wine, Spirit, Craft Beer exhibitors, backed by truly inspiring and educational masterclasses, we strengthen the future development of the Indian market. Physical events with real tastings and personal networking are indispensable to the international wines and spirits industry and even more important in India.” The previous editions of ProWein Educational Campaign attracted 16 speakers for 18 masterclasses representing 87 domestic and international brands with 400 delegates for wine and spirit tastings by industry experts, workshops, discussion forums and presentations. Amongst other partners, All Things Nice was instrumental in curating some of the masterclasses and marketing of the previous editions of ProWein Educational Campaigns. The two-day events at ProWine Mumbai 2021 is anticipated to be the leading international event in the Wine, Spirits and the allied industry in India bringing exhibitors from International and Indian wine and spirit companies along with masterclasses which will be led by leading industry speakers and experts. There will also be a networking evening for trade attended by HoReCa, trade media, the wine and spirits trade and a consumer tasting evening on the evening of Day 2.n

ISSS was developed in close collaboration among ICAR-Indian Institute of Soybean Research (IISR), the Soybean Processors' Association of India (SOPA), Indian industries, businesses, producers and relevant authorities. According to SOPA, these standards are tailor-made for Indian conditions and will help in achieving sustainable goals for environment protection, as these standards are at par with the global best practices. DN Pathak, executive director, SOPA said, “The rationale behind the standards is that it is better adapted to the local context and more cost-efficient, and, therefore, more applicable to smallholders who are often not part of the global supply chain. The standards would provide India's own sustainability benchmark for sustainable soy production and trade. It is based on 4 key pillars that are, i. economically viable ii. socially acceptable iii. environmentally compatible and

iv. technologically appropriate and aligned with national legislations and regulatory requirements.” He added that while developing the standards, other similar national and international standards were also thoroughly studied with the objective to create alignment with those. Therefore, ISSS provides a potential opportunity to complement the requirements of similar sustainability standards elsewhere. Presently, the soybean crop contributes 34% and 23% share to total oilseed and edible oil production of India, respectively. However, the average production of soybean in India has been staggering at 1 tonne per hectare. “The contribution of good agricultural practices for sustaining the improved productivity remains to be fully realised. Adoption of available climate resilient varieties and technological interventions is capable of bridging the existing yield gap and thereby enhancing the domestic availability of edible oil through higher production of soybean. It will also raise the income of farmers,” said Pathak.n

STANDARD MACHINERY CORPORATION

Rademaker is seen as the industry leader in flexible croissant lines delivering large quantities and an excellent return on investment without compromising product quality. Our four decades of experience is evident in the excellent dough quality. Straight or Bent, Plain or filled croissants with the fi nest chocolates and fillings, all croissants can be made using the same, flexible production line with capacities and quality that will exceed your requirements. Rademaker Croissant lines are designed to produce the full range of croissants: from midsized to industrial bakeries, fully baked to preproofed and frozen croissants. Resulting from this market demand, Rademaker has numerous system configurations and product through puts available.

December 2021 | Food And Beverage Matrix

FUNCTIONAL EFFECTIVENESS AND ENERGY EFFICIENCY: RIPENING TO PERFECTION! PAZ GARCÍA | BRANCH MANAGER FOOD, ZIEHL-ABEGG SE

Ripening is a must when it comes to commercial climacteric fruits…although what is behind the good practice of professional ripening? How can quality products be guaranteed? Is there a key determining factor for uniform batches of perfect ripe fruit? Non-climacteric fruits can only ripe fully when remaining attached to the parent plant; by contrast, climacteric fruits such as banana, avocado, kiwi, papaya, pears,… keep on maturing once harvested, which provides good opportunities and benefits on a trading level. Greater access to fruits not produced locally is now feasible thanks to the development of transport and modern ripening facilities. However, this democratisation of the consumption should come about through quality product; homogeneous airflow distribution is the actual key for a successful process. While other determining factors as temperature, humidity, carbon dioxide or even ethylene are normally well known and managed nowadays, air circulation is too often a pending subject in professional chambers around the world…pending from both performance and efficiency points of view. Hot areas, insufficient aeration and finally lack of maturation uniformity come along with energyintensive facilities frequently demanding unreasonable service levels. Reversible airstream is one of the preferred solutions to achieve equivalent distribution through the boxes from both sides. Unfortunately, it goes together with very low system efficiencies and the inconvenience

Tens of billions of kWh are spent globally on ripening chambers every year, mostly on air movement and climate control, not always getting the expected results. Functional Effectiveness and Energy Efficiency entail the dual objective of future ventilation in fruit ripening chambers, avoiding ambient stratification and implementing integrated low-maintenance smart systems integrated in the room aerodynamics as a whole. of motor and brackets in the way, which prevents these fans to provide real equivalent airflows on both spinning directions; weight could be a handicap also both for the chambers structure and for the maintenance operations. Nevertheless, even based on reversible impellers, there is great room for efficiency improvements in the other main components of a ventilation system; the optimisation of motors (EC technology), supports and housing aerodynamics can reduce energy consumption and weight by 30% in most of the current ripening fans worldwide. All this above can only be possible through a consistent and accurate supervision and operation system that leverages the optimised performance of structure plus equipment, enabling rather than just controlling. The ripening management must harmonize climate parameters, sensors, ventilation systems and channels, air movement speed working together; wireless technology already provides the opportunity to collect and handle all the potent data from expertise on the ground to manoeuvre ontime today and learn for tomorrow, empowering the advancement in the future. Intelligent motors and fans, smart sensors, interconnection of networks, internet of things, clouds, predictive

analytics, machine learning, artificial intelligence…the future is already knocking the door! The main question of ripening is ignoring what happens to the fruit before it arrives in the chamber. What if we knew? What when we actually know? Luck will not be part of the equation anymore; those ripening chambers capable to integrate data from all along the supply chain, analyse and predict properly in the market context to take coordinated, timely and decisive actions and learn for the future will succeed. And this

business model will radically change into higher operational efficiency (automation, remote monitoring and control, better workforce productivity and satisfaction, optimising decision making, no routine tasks, qualification) and enhanced customer experience (accessible, transparent data and communication, integration of the physical and digital for tailored communication and devoted service); getting the work well done, ripening to perfection!

Will we be prepared for this scenario?n

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December 2021 | Food And Beverage Matrix

SIAL INDIA AND VINEXPO JOIN HANDS FOR FIRST OF ITS KIND EXHIBIT IN NEW DELHI

orld's No. 1 Food Innovation Network, SIAL India willbe co-located with Vinexpo, a leading global wine exhibition. The event is scheduled to take place in New Delhi from December 9 to 11, 2021. The show, which is one of its first kind in India in the B2B space, is jointly organised by InterAds Exhibitions, Comexposium and Vinexposium. The two leading shows have been brought together to amplify the perfect synergy between wine, beverages and food. The event will encompass both wine and spirits, and have an exhibit of around 20-30 international wine producers alongside Indian producers, culminating in a show floor with around 50 producers in total. The last edition of SIAL India witnessed 300+ exhibitors from 32 countries with 8,000+ trade visitors, making it the ideal networking and business platform for the food and beverage industry stakeholders. After the great success of SIAL 2019, SIAL India 2021 is ready to bring 400 plus exhibitors with 40+ countries participation and 10,000 visitors under one roof making it a much bigger and successful exhibition. Rodolphe Lameyse, CEO, Vinexposium, said, “To be one of the top business brands dedicated to wine and spirits we need to open doors to new territories; and being a pioneer in India is an important step for Vinexposium. We believe India is the next big thing and I am very much

thrilled by the prospects of launching Vinexpo India, it is an important milestone for the future.” Adeline Vancauwelaert, SIAL Paris, SIAL India & All4pack event director at Comexposium, said, “I am glad that SIAL & Vinexposium are joining forces in India. This partnership will enlarge our international footprint within India and better serve our communities. Having Food and Wine together will provide a larger offer to all the buyers.” Rajan Sharma, MD Inter Ads Exhibitions Pvt. Ltd. , said, “This is the first time that SIAL is bringing Vinexposium’s live show format to the country. After the success of SIAL, we thought this was the right time to add a new layer to the show. After a year of uncertainty, we are

excited to announce a leading new International Exhibition in India.” The show will host a programme of masterclasses and tastings for the public. Throughout the 3 days shows, there will also be the following interactive activities: Live Cooking by renowned chefs – An exceptional program of culinary events: demonstrations, live cooking classes with renowned chefs! A feast for the eyes and for the taste buds, and a real source of inspiration! Hosted Buyer Meeting- Hosted buyers and exhibitors get access to the Hosted Buyer Introduction Suite. In this private space, buyers can meet with a selected batch of exhibitors that match their sourcing requirements.

Conference - Each day of the exhibition, they have scheduled conference sessions running parallel to the exhibition. The topics for which are related to the food market trends presented by industry leaders and experts. Award shows- A curated Awards show would be organized for different verticals for the exhibitors. The winner would be marketing by SIAL India and Vinexpo India. Vinexpo Challenge - Vinexpo Challenge takes place at every Vinexpo event, in partnership with the International Sommelier Association (ASI). The principle is simple, playful and instructive: professional visitors from the wine and spirits industry try to identify the wines they are drinking (grape variety, country of production and vintage). A blind tasting led by the world’s Best Sommelier ASI! Paolo Basso, Jon Arvid et Marc Almert could share their expertise with the participants of the previous editions. The person with the highest score who identifies the largest number of wines receives an award from the Champagne partner in the event Vinexpo Academy - Vinexpo Academy is an amazing opportunity to benefit from internationallyrenowned expertise and training in the wine and spirits industry. For the last 20 years, Vinexpo has worked alongside experts to organize, design and provide a comprehensive wine and spirits program at its shows, endorsed by the sector’s most respected organizations from around the worldn

Food And Beverage Matrix | December 2021

ZIEHL-ABEGG INDIA EXPANDS THE FACTORY FOR ENERGY SAVING FANS IN CHAKAN, PUNE

“Our customers need highly efficient fans”, says Vikas Kundra, Managing Director at Ziehl-Abegg India. This is the reason why the company expanded its factory at Chakan (Pune). The new factory has warehouse, production and Indian headquarters under one roof. “The benefit for customers is that we are more flexible and faster”, explains Vikas Kundra. The German based company invested in India because the management trusts in the growing Indian Market. “Our colleagues in India did a great job”, says Peter Fenkl, CEO of ZiehlAbegg. The employees are well trained, and they are a good partner for the fast-growing industry in this country. The applications for the fans have a broad range: solar power, wind energy, heating ventilation and air conditioning (HVAC), refrigeration, transformer cooling, railways, data center, cold rooms, poultry, electronics cooling for example. “We are very close to our customers”, emphasizes Vikas Kundra. Sales offices are located in Delhi, Thane, Bengaluru, Hyderabad and Pune. All colleagues strive hard to support customers in the selection of the right system solution for their application. The team provides post sales technical support as and when required by the customers. “Our target is to save our environment”, says the Managing Director; and he repeats the slogan of Ziehl-Abegg India: “Proud to save energy for my Country.” The company provides the latest technology in highly efficient fans and drives. The production facility is ISO 9001:2015 certified and has AMCA certification for the direct driven plug fans

and ECblue fans. All the processes and systems are adopted from the German headquarters. The Managing Director underlines: “Ziehl-Abegg India delivers German quality to all the customers in India.” The product range that is catered to from India factory includes: Axial fans, centrifugal fans, both with latest IE5 and IP55 rated ECblue motor, direct driven plug Projekt2 03.07.17 10:33 Seite 1 Fans), and more.n fans, MAXvent(Tube Axial

December 2021 | Food And Beverage Matrix

5 GREEN TEA BRANDS THAT WILL GIVEREFRESHING START TO THE DAY

o you know that drinking green tea can boost your immune system up to 10 times? It's full of antioxidants and can even protect you from deadly illnesses like cancer in the long run. With many health benefits, the goodness of green has swept the world. A very effective tea that helps prevent cancer reduces stress and controls overall weight management. Therefore, it is advisable to replace daily tea and coffee with green tea for a healthier life. The main obstacle most people struggle with is the variety of brands available on the market. Many of the best tea brands are developing versions of green tea, making it almost impossible to distinguish between the worst and the best.

Here are five best brands for a refreshing start to the day. 1. The Tea Planet Instant Green Tea The Tea Planet's Instant Green Tea can be enjoyed hot or cold in 49 instant flavors. The tea blends are handcrafted, taste-tested, and expertly blended in small amounts to get the best taste, make every sip worthwhile, and provide the ultimate tea-drinking experience. They improved the perception of tea through sight, aroma, texture, taste, and quality. There is something truly inspiring about innovative products that combine cafe style with health and homely taste. Enjoy delicious and rich tea at home. Just pour hot water, stir and press it against the sofa. It is a franchise chain that sells various blends of tea found globally by sourcing the finest ingredients from all over the world. It is a manufacturer and a co-packer, they also sell various

blends of teas found globally by sourcing the finest ingredients from all over the world through their franchises. They provide tea along with refreshing coolers, ice teas and tea cocktails.

Society Green Tea

Society Green Tea is processed using the latest technology in state of the art production facilities with quality-tested tea leaves and industry standards. They offer the best of these miracle potions, known for having the highest concentration of antioxidants in this tea. This tea not only benefits your health and well-being, but also satisfies your craving for a hot cup of tea. It provides peace and inner refreshment and has many benefits. They also consistently combine best quality and unique innovation to produce teas

that retain both their fragrant aroma and exceptional taste.

Lipton Green Tea

Lipton Green Tea is one of the oldest green tea brands. It contains an antioxidant called epigallocatechingallate (EGCG), that prevents obesity and reduces the risk of heart and other diseases. The green broth looks like an exotic drink and has a refreshing scent. Lipton green tea is made from the finest tea leaves and has many health benefits. The calorie-free drink comes in a variety of healthy flavours like Lemon Zest, Natural Talsi, Honey Lemon and Mint. Lipton Green Tea has a refreshing taste and is rich in nutrients, making it a delicious soft drink. With a bitter and nutty flavor, this green tea promotes weight loss, boosts immunity, improves heart

health and lowers cholesterol.

4. Typhoo Green Tea Typhoo is a popular tea brand in the UK and is known in India as Apeejay Typhoo. This type of green tea contains antioxidants that are free of all artificial flavours and preservatives. Typhoo Green Tea offers a luxurious experience with vibrant flavours and rich aromas for abundant well-being. This high quality green tea is sugar-free, flavour-free and preservative-free. The essence of this drink is its mild aroma and refreshing taste. This green tea is available in a variety of attractive flavours. This green tea contains plenty of natural ingredients, so you can be sure that there are no side effects on your body.

5. Tetley Green Tea Tetley is the second largest tea producer in the world and one of the most popular brands. This variety contains almost five times more antioxidants than apples and is one of the top 10 green tea brands in India. It is made from fresh tea leaves to provide the best taste and aroma. This green tea is milk and sugar-free and has very few calories. This green tea is best brewed in water. Blend of natural tea leaves and buds, this tea retains its flavor and natural aroma. Green tea leaves are lightly pan-fried and then dried to give them a delicate aroma and pale green colour.n

Food And Beverage Matrix | December 2021

Director ~ Shikha Garg , had a vision to make ingredients easily accessible to everyone. Her dedication to creating a better world for bakers continues to inspire the mission statement or as we call it, the purpose, of making more moments of goodness. Our brands, values and products create a unique place in people’s hearts and minds, differentiates our business and inspires our future growth. We know it’s the milestones along this journey that create real change; milestones like Motek Sugarcraft Pvt. Ltd. - A mission to understand the needs and aspirations of Indian consumers and to bring them the best of the industry from abroad leading to the next milestone - Import of Magic Colours products. ‘Better for You’ products have been our USP in a very cluttered retail market. With the exclusive range of offerings at Magic Colours India, that includes everything from fondant to gel colours, drips to airbrush colours and machines, lustre dust to edible lace its hard for bakers to make a choice. And the latest buzz is the recent launch of new shades of Choco Drips and Choco Gels that are designed keeping in track the vibgyor of art by our amazing bakers. SHIKHA GARG Director

We’ve all heard that it’s about the journey, not the destination. In this case, that could not be more precise, our next milestone – Sugar Shine India. A brand that stands to rejuvenate India’s outlook towards the Bakery and Confectionery Industry, following the bakers’ preferences. . It’s product line introduces consumers to a variety of decorating projects that are as achievable as they are impressive. Our recent introduction under the brand Sugar Shine India comprises of a wide range of sprinkles, wafer paper, shine glow, shine brush, shinex and red velvet solution. And the latest game changer; as we term it, Coloured Wafer Paper. With a Pan India distribution network reaching both Online Trade and trade shops we offer our bakers the best products in the comfort of their homes

December 2021 | Food And Beverage Matrix

COCACOLA COLLABORATES WITH TECH PARTNERS TO CREATE PLANT BASED BOTTLE PROTOTYPE

he CocaCola Company’s sustainable packaging journey crosses a major milestone this week with the unveiling of its first-ever beverage bottle made from 100% plant-based plastic, excluding the cap and label, that has been made using technologies that are ready for commercial scale. The prototype bottle comes more than a decade after the company’s PlantBottle debuted as the world’s first recyclable PET plastic bottle made with up to 30% plant-based material. A limited run of approximately 900 of the prototype bottles have been produced. Nancy Quan, chief technical and innovation officer, The Coca Cola Company, said, “We have been working with technology partners for many years to develop the right

technologies to create a bottle with 100% plant-based content—aiming for the lowest possible carbon footprint—and it’s exciting that we have reached a point where these technologies exist and can be scaled by participants in the value chain.” PET, the world’s most recycled plastic, comprises two molecules: approximately 30% monoethylene glycol (MEG) and 70% terephthalic

acid (PTA). The original PlantBottle, introduced in 2009, includes MEG from sugarcane, but the PTA has been from oil-based sources until now. PlantBottle packaging looks, functions and recycles like traditional PET but has a lighter footprint on the planet and its resources. The new prototype plant-based bottle is made from plant-based paraxylene (bPX) - using a new process by Virent

- which has been converted to plantbased terephthalic acid (bPTA). As the first beverage packaging material resulting from bPX produced at demonstration scale, this new technology signals a step-change in the commercial viability of theof the biomaterial. The bPX for this bottle was produced using sugar from corn, though the process lends itself to flexibility in feedstock.n

HALDIRAM’S LAUNCHES PLANT BASED KEEMA PAO & KEEMA SAMOSA WITH BVEG FOODS

he Indian pioneer Haldiram's restaurant chain has launched the all new plant based KeemaPao and Keema Samosa in collaboration with plant-based foods company BVeg Foods. Haldiram, the leading manufacturer of namkeens, sweets, western snacks, and ready-to-eat food ranges are now venturing into the plant protein segment marking a new landmark for the company as well as the plant protein ecosystem. The launch by the beloved food brand and plant-based meat company, supported by expert nonprofit Good Food Institute (GFI) India, underscores further mass market momentum in burgeoning plant-based foods category. The KeemaPao and Keema Samosa are part of the winter special menu 2021 offerings across all 80 restaurants spread out in northern India. Made with the goodness of plant protein and fresh vegetables, the food items are a retake on classic Indian favourites – lip smacking delicious flavours but without the guilt. The company aims to launch its products through additional channels in the coming months beyond this exciting launch, and consumers can expect to see even more of the varied product creations and partnerships in the near future. This launch is yet

another significant milestone in the rapidly growing plant-based food industry in India and another feather in the cap for the company after their recent success with convenience store chain 24 Seven. Commenting on the launch, Akanksha and Prateek Ghai, founders, BVeg Foods, said, "Haldiram’s has always been a family favourite with a long heritage of catering to every age group – from the eldest in the family to the youngest. It gives us immense joy to associate with such a pioneering brand and together we believe we can bring protein to the center of the plate along with a smile to a lot of faces. Our product development and innovation teams

have joined hands and gone all out to ensure the products resonate with consumers’ all-time favourites at Haldiram’s and we look forward to receiving the feedback of the people." Research by The Good Food Institute India, shows that the‘smart protein’ industry is going from strength to strength, with over $3 billion invested in 2020, globally and 2021, proving to be a breakout moment for Indian companies. Expressing his delight, Varun Deshpande, managing director, GFI India, said, “2021 is proving that India is an exciting market for nextgeneration, tasty, and protein-rich plant-based foods, particularly in a

post-pandemic era. Indian palates are ready for delectable foods which happen to be vastly superior for planetary and public health. The plant-based foods and particularly plant-based meat sector in India is taking off - at the Good Food Institute India, we've worked for 4 years to lay the groundwork of entrepreneurial, scientific, and policy momentum which is coming to fruition in the form of dozens of launches as we speak across the length and breadth of the country.” “Today, we're delighted to share with you a particularly exciting launch - BVeg Foods, a manufacturing company set up with GFI India support and focused on providing capacity for the entire industry to produce next-generation plantbased foods, is launching with iconic Indian QSR and packaged foods brand Haldiram's! Plant based KeemaPao and Keema Samosa is being rolled out across 80 Haldiram's locations in North India. The launch marks the first time an Indian QSR has forayed into plant based meats, and is a marker of the progress in the industry. Cherished brands like Haldiram’s can truly scale that impact to the true mass market - we commend BVeg Foods and Haldiram’s for this partnership, taking the category to the mass market and driving this opportunity. We hope to see many more plant based offering on the menu in the future,” he added.n

December 2021 | Food And Beverage Matrix

INDIA’S BIGGEST, INTERNATIONAL EXHIBITION FOR FOOD & BEVERAGE TECHNOLOGY OPENS PHYSICALLY ON 2 DECEMBER IN NEW DELHI

Koelnmesse India is delighted to bring back ANUTEC - International FoodTec India, PackEx India, Food Logistics India and ANUTEC - Ingredients India at IECC, Pragati Maidan from 2 to 4 December 2021, the most comprehensive exhibition dedicated to food and beverage technology.

he food and beverage technology companies and buyers are excited to restart the growth journey with the 15th edition of ANUTEC – International FoodTec India and its co-located exhibitions. The industry has undergone radical changes within the past two years, and its dynamics have entirely changed. To address this, the advancements in producing food and beverage that conform to consumer demands are already available, and ANUTEC International FoodTec India is providing a platform to entire F&B producers to explore the available innovations.

and All India Food Processors' Association. Also, the topnotch F&B producers have already confirmed their visit to the exhibition.

Having the four exhibitions co-located makes it the most comprehensive event that caters to the needs starting from processing all the way to packaging and final delivery using advanced logistics services. Furthermore, the event will feature on-site seminars on Supply Chain, Packaging, and Food Processing conducted by renowned institutions such as Logistic Insider, Indian Flexible Packaging & Folding Carton Manufacturers Association,

"As a result of our global expertise in the F&B sector, we were able to organise the exhibitions after a gap. Year after year, these trade fairs have created value for the F&B technology providers and their buyers across India and ANUTEC – International FoodTec India 2-4 December 2021 www.anutecindia.com neighbouring countries. We are looking forward to seeing everyone in person," added Annkathrin Rasch - Global Brand

"Over 200 companies from more than 15 countries will be demonstrating their products and services physically during three days of the event, and we expect more than 6,000 focused buyers to attend the event with the aim of upgrading their food and beverage production processes. We are maintaining a hygienic and safe environment for these professionals so that they can network comfortably" says Milind Dixit, Managing Director - Koelnmesse YA Tradefair Pvt Ltd.

Manager, GmbH.

FoodTec,

Koelnmesse

Koelnmesse - industry trade fairs for the food technology sector: Koelnmesse is an international leader in organising trade fairs in the field of food and beverage processing. Anuga FoodTec and ProSweets Cologne are established, world-leading trade fairs, hosted in Cologne/Germany. In addition to the events at its Cologne headquarters, Koelnmesse also stages further food technology trade fairs with different sectorspecific areas of focus and content in key markets across the world, including India, Italy and Colombia. These global activities enable Koelnmesse to offer its customers bespoke events and leading regional trade fairs in a variety of markets, thus creating the foundation for sustainable international business. Koelnmesse is also ideally positioned in the field of food and beverages with its leading international trade fairs Anuga and ISM and its global network of satellite events.

Further information: www. anugafoodtec.com/trade-fair/

industry-trade-fairs The upcoming trade fairs are: ProSweets Cologne, Cologne, Germany, 30.01.-02.02.2022 IIDE – India International Dairy Expo, Mumbai, India, 13.04.-15.04.2022 ANUFOOD China FoodTec Zone, Shenzhen, China, 20.04.-22.04.2022 Anuga FoodTec, Cologne, Germany, 26.04.-29.04.2022 Koelnmesse YA Tradefair Pvt. Ltd. is the Indian subsidiary of Koelnmesse GmbH, Germany which has been established in 2008 to cater the needs of rising Indian market. The hallmark of a successful trade fair is its ability to bring markets and people together in an efficient and highly professional manner. Events “made by Koelnmesse” are a promise of top quality.n

Food And Beverage Matrix | December 2021

THE FSSAI HAS ISSUED A DRAFT REGULATION FOR GENETICALLY MODIFIED FOODS.

he FSSAI is bringing regulatory clarity on genetically modified foods. It has released draft regulations stating that no one can manufacture or sell any food products or food ingredients derived from genetically modified organisms (GMOs) without prior approval. The draft has been released to seek stakeholder views after an inter-ministerial consultation process. This draft regulation outlines the procedure for prior approval as well as safety assessment and labelling norms. It also specifies norms that labs will need to adhere for testing GM foods. The proposed regulations will apply to “Genetically Modified Organisms (GMOs) or Genetically Engineered Organisms (GEOs) or Living Modified Organism (LMOs) intended for direct use as food or for processing. The regulations’ ambit will include food products that may have been made using food ingredients or processing aids derived from GMOs, even if GM content is not present in the endproduct. The food safety authority has also said that Genetically Modified Organisms or Genetically Engineered Organisms “shall not be used as an ingredient” in infant food products. The draft regulations stated, “No person shall manufacture, store, distribute, sell, or import into the country any food or food ingredient, as the case may be, derived from Genetically Modified Organisms, except with the prior approval

of the Food Authority.” The provisions of this regulation are in addition to, and not in derogation of, any other rules or regulations made under the Act. “

The industry says that once the regulations are finalised, it will bring clarity to the regulatory status, especially when it comes to imported food products.

The draft also proposes labelling norms for food products that contain one per cent or more than one per cent of GMO content. All food products having individual Genetically Engineered (GE) ingredient one per cent or more shall be labelled “Contains GMO/Ingredients derived from GMO,” the draftregulations stated.

In order to ensure that only non-GM crops are imported into the country, the FSSAI announced last year that imports of 24 crops would be required to be accompanied by a “Non-GM, GM-Free” certificate beginning January 1. However,

after

receiving

some

representations from stakeholders, it was postponed and these norms came into effect from March 1. The norms were laid down since FSSAI was in the process of finalizing the regulationsn

December 2021 | Food And Beverage Matrix

IMAGINDAIRY CLOSES $13M SEED ROUND TO ADVANCE ANIMAL-FREE DAIRY

magindairy, Ltd., a FoodTech company creating milk proteins identical to those from cows, announces completion of a $13M seed round. The funding was led by MoreVC, a leading seed stage investor in Israel managing $275M across three funds. Also joining this round: Strauss Group, Entrée Capital, S2G Ventures; Collaborative Fund, New Climate Ventures, Green Circle Foodtech Ventures; Emerald Technology Ventures and Pierre Besnainou. This round includes a pre-seed investment by Strauss Group, FoodSparks by PeakBridge, CPT Capital, and Entrée Capital earlier this year. Imagindairy is milking new technology to leave the cow out of the dairy equation. With natural precision fermentation, the company creates true milk proteins that are indistinguishable from the real thing. The company’s proprietary technology, based on a systems and synthetic biology platform, allows manufacturers to offer cow-free, sustainable milk and dairy products with all the nutritional values of dairy milk. Eyal Afergan, co-founder and CEO, Imagindairy, said, “We are excited to share this news with our partners and colleagues. The market is eager

its huge potential. Imagindairy successfully addresses the biggest limitation of precision fermentation technology—cost effective animalfree milk protein production.”

to develop new dairy analogs based on our animal-free proteins. Once we reach commercialisation, more consumers will be able to enjoy eating animal-free dairy products. It’s hard for people to make big changes, especially when it comes to the foods they enjoy, but when there’s an alternative with the same flavor and experience that is more aligned to their values, it becomes easy.” The company is currently collaborating with leading dairy companies, offering a complete range of dairy-free proteins. Glen Schwaber, MoreVC partner, said, “Imagindairy’s innovative technology allows dairy companies to develop new products or reformulate existing products, without involving animals and with a dramatic reduction in carbon-footprint. They have the technology to produce

the dairy products of the future that consumers want today. We are incredibly impressed with the expert team and their strong R&D and scaleup capabilities—we’re proud to lead this investment round. ” The company’s technology is based on 15 years of research led by its co-founder and CSO, Tamir Tuller, a professor at Tel Aviv University. The company mission was to create a commercially viable, guilt-free experience of traditional dairy products consumers crave. The company will invest the funds in expanding its facilities, increasing its professional team, and boosting its R&D capacity to meet the demands of its partners. Eran Bielski, general partner at Entrée Capital, said, “We evaluated Imagindairy’s proprietary, deep-tech platform and immediately recognized

Imagindairy feeds microorganisms instead of cows, and the select microorganisms the company employs are up to 20 times more efficient than cows at converting feed into food. This offers food system resilience, allows for complete sustainability, preserves the natural ecosystem, and promotes animal welfare. It also eliminates the greenhouse gas emissions produced by dairy cows. The result: highly functional milk proteins that taste great and have the same texture, flavor, and nutritional value as milk from cows. Eyal Shimoni, CTO for Strauss Group, said, “Imagindairy ticks all the right boxes. This is innovative technology that can help solve world hunger in our growing population; it’s a solution that is green and animal-free. We at Strauss group, one of the leading dairy companies in Israel, identified the potential in this start-up in the early stages and have confidence in its managers to help lead the alt-protein revolution toward a better, more sustainable future.”n

NATURALS NOW BY NATURALS ICE CREAM IS A ONE-OF-ITS-KIND EXPERIENTIAL CENTRE IN JUHU

aturals, India’s leading artisanal icecream brand popularly known for its signature flavours like tender coconut and sitaphal, has always outperformed its industry hold through its unique flavours. It is a distinctive experiential centre; Naturals Now is a perfect extension of theinnovative line of offerings. Located in the buzzing suburb of Juhu, it is a refined version of the brand in terms of its ambience and the variety offered. There is no better end to a meal like a refreshing bowl of creamy ice cream. More so when one can savour flavours like tadgola, mudslide and mix fruit tadgola. It is a unique concept wherein dessert lovers can not only gorge on an assortment of ice creams but also watch it being freshly churned right in front of their eyes. A popular landmark in Juhu, it has a captivating, green-themed ambience suffused with foliage, plants and creepers and the renovated space is more than three times its original size. This is a larger-than-life ice-cream centre, where dessert lovers can try out quality ice cream flavours like mud pie, orange and almond, kesar twist and blueberry

cheesecake. It also has a blissful combination of Ice cream flavoured milkshakes with a variety of flavours like chocolate dark callets, cookie caramel, strawberry, raspberry chocolate and lemon and ginger with pumpkin seeds which tops the list of ultimate desserts. Ice cream sundaes available in an array of never heard before flavours like tadgola, mix fruit tadgola, mango passion fruit sundaes and mudslide. The‘All of Now’ ice cream platter is a new concept, allowing customers to select from a range of 4 to 7 flavours in a single platter. What distinguishes it from its competition is that the menu will keep rotating and evolving, making it a dynamic place to enjoy ice cream. Siddhant Kamath, director, Naturals Now, said, “Through Naturals Now, a first-of-itskind experiential zone, the brand aims to foray into the ultra-premium dessert segment in India. Designed bearing in mind the superior tastes and delicate aesthetic sensibilities of ice cream connoisseurs and well-travelled gourmands, the store offers a melange of the finest and hand-crafted natural flavours sourced from select local destinations, thus making desert-time satisfying and pleasurable.”n

Food And Beverage Matrix | December 2021

GIVAUDAN OPENS NORDIC EXPERIENCE CENTRE IN SWEDEN

ivaudan t o d a y reaffirmed i t s commitment to customers and partners in the Nordic region with the opening of the Givaudan Nordic Experience Centre in Malmö, Sweden. The new facility unlocks more opportunities for co-creation with Nordic customers, helping accelerate innovation and enhancing Givaudan’s ability to tailor food and beverages to local trends and preferences.

and partners,” said Jonas Lellky, Commercial Director Northern Europe Taste & Wellbeing. “Bringing these facilities closer to our customers enables us to more effectively identify opportunities, gain an in-depth understanding of customer challenges and accelerate new product development, from prototyping to production.”n

“Our new facility in Malmö reflects the strategic importance of the Nordics to Givaudan,” said Doruk Ongan, Regional Commercial Head Europe Taste & Wellbeing. “By expanding our capabilities in Malmö, we’re taking another step forward in our global ambition to shape the future of food and become the co-creation partner of choice for our customers.” The Nordic Experience Centre provides professional lab space and state-of-the-art equipment for product development across Givaudan’s full Taste & Wellbeing portfolio and all product segments – from sweet goods, baked items and dairy to savoury food, snacks and beverages. It also incorporates a culinary demo kitchen, a creative space for innovation sessions with customers, and space for Givaudan commercial and technical teams–all under the same roof. “Our investment in Malmö will help us deliver new and innovative food and beverage experiences in close collaboration with our customers

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• Reduces Construction Time & Cost. • Entire Unit can be shifted to new location. • One supplier and Quick installation saves time to set-up milk procurement centre. • Dump Tank, up to 2KL BMC, Milk Pump, Heat Recovery Unit (HRU), Water Tank, Cabin Space is integrated with an Insulated 20’x 8’ Shipping Container. • Robust, Reliable and Rugged built to function in all weather conditions. • PCC bed is enough to place the container, assemble and start the Milk Collection Operations • Water Line, Sanitary Line and Power Line is required externally. • Provision for DG Set is recommended for irregular power zones. Corporate Office #344, A to Z Industrial Estate, Ganpatrao Kadam Marg Lower Parel, Mumbai 400013. Phone: +91 22 4220 3800-99(100) Fax: +91 22 4220 3888

Regional Office Office no. 207-208, 2nd Floor, Atlantis Heritage, Behind Atlantis Heights, Sarabhai Campus, Vadiwadi Road, Genda Circle, Vadodara -300 007. Phone : +91 265-2960085

December 2021 | Food And Beverage Matrix

DEPARTMENT OF FOOD & PUBLIC DISTRIBUTION SUCCESSFULLY ORGANISES AZADIKAAMRITMAHOTSAV

he Department of Food and Public Distribution under Ministry of Consumer Affairs, Food and Public Distribution, commemorated and celebrated 75 years of India’s Independence as the Iconic Week ‘AzadiKaAmritMahotsav’. Several activities were organised round the week to honour the essence of united India. However, various organisations under the department will continue to organise activities throughout the year. On the first day of celebration, the Union Minister of Commerce and Industry, Consumer Affairs, Food & Public Distribution and Textiles, Piyush Goyal, virtually inaugurated the office building, Divisional Office Hubballi in Karnataka and Food Security Museum at Thanjavur, Tamil Nadu along with a photo exhibition. In his address, he said, “Apart from working on various aspects of Food Security maintenance in our country, I am happy to note that they are equally indulgent in reaching out to people and making them known among stakeholders through various events, most notable being the celebration of Azadika Amrit Mahotsav.” Minister of State (MoS), for Consumer Affairs, Food & Public Distribution, Environment, Forest and Climate Change Ashwinin Kumar Choubey and Minister of State (MoS), for Consumer Affairs, Food & Public Distribution and Rural Development, Sadhvi Niranjan Jyoti also virtually attended the event. In another programme, Goyal virtually inaugurated 50th Convocation Ceremony of National Sugar Institute, Kanpur on November 16, 2021, as a part of celebration of AzadiKaAmritMahotsav celebration. “The sugar industry is the backbone of rural economy and as experts of Sugar Industry you are crucial to bring Aatmanirbharta to farmers, villages and nation,” he said. Minister of State (MoS), for Consumer Affairs, Food & Public Distribution and Rural Development, Sadhvi Niranjan Jyoti also physically attended the event in Kanpur. During his maiden visit to North-East as a part of ‘AzadiKaAmritMahotsav’

celebration, Goyal announced setting up a mega handloom cluster at Olympic silver medalist Saikohm Mirabai Chanu’s native village in Manipur’s Imphal East district. The estimated cost of mega handloom cluster is Rs 30 crore and will be established under the National Handloom Development Programme (NHDP). He also announced setting up of a handloom and handicraft village at Moirang in Bishnupur district, where the INA hoisted the tricolor flag for the first time in Indian soil. “It will pay befitting tribute to the freedom fighters, particularly to the soldiers of the INA,” he said. Goyal made these announcements during the inauguration ceremony of a Thematic Exhibition of Crafts organised jointly by Development Commissioner (Handicraft) of Manipur Government and Union Ministry of Textiles in Imphal. He attended the 'Janajati Gaurav Divas' under the Iconic Week in Manipur and Guwahati. A field visit to Fair Price Shops in Uttar Pradesh was organised by DFPD for journalists and media persons of Delhi. The journalists were educated on various activities of FCI, procurement and how Public Distribution System is being done.

A webinar on ‘India’s Journey in PDS Reforms to ensure Food Security’, was organised in association with United Nations World Food Programme. High level experts participated in the webinar and deliberated upon the Journey of technology based PDS reforms in India, India’s experience in ensuring food-security during Covid-19 crisis, Supply chain reforms and innovations for addressing food wastage and storage losses and Role of Operations Research, Artificial intelligence, and other new technologies in transformation of TPDS. Another webinar on Interaction with Farmers, Self Help Groups on ‘Best Practices in Sugarcane Farming’ was organised. DFPD made direct dialogue with sugarcane farmers emphasising on ‘Best Practices in Sugarcane Farming’. Also, Sugar mills were asked to produce more ethanol for better cash flow thereby ensuring sustainable industry. Farmers shared their best practices like use of high yielding varieties, drip irrigation, soil health improvement. with the department. Another interaction on the benefit of e-NWR and on advantage of warehouses registration was organised. Over 120 participants attended the webinar. During the event, the division shared that registration fees with WDRA

substantially reduced to Rs 500 for FPOs/PACS/SHGs as compared to Rs 5000 to Rs 30,000 for other conventional warehouses. Apart from virtual events, physical events were also organised. An awareness generation programme for farmers on efficient storage and quality control was organised in which 30 farmers participated. The event was organised by Indian Grain Management and Research Institute (IGMRI), Hapur. The theme of the programme was to share the role of the department in food security management in last 75 years in the country, various refractions of foodgrains and importance of fortified rice. Also, NFSA division organised a programme under Iconic Week of AzadiKaAmritMahotsava at Varansi. The awareness programme targeted women and children and sensitised the participants about the importance of fortified rice. Apart from above mentioned celebration, the Food Corporation of India (FCI), has planned 624 programmes in revenue districts in the country of which nearly 140 programmes have already been conducted and remaining will be organised during the year.n

Food And Beverage Matrix | December 2021

DSM RECEIVES POSITIVE EFSA OPINION FOR METHANE-REDUCING FEED ADDITIVE BOVAER

countries pledged to cut methane emissions by 30% by 2030. Reducing methane, which is much more potent than carbon dioxide, was emphasized as a crucial way to keep within the Paris Agreement target of no more than 1.5 degrees Celsius of global warming.

oyal DSM, a global purpose-led science-based company, unveiled that it has received a positive European Food Safety Authority (EFSA), opinion for the use of its novel methane-reducing feed additive for ruminants, Bovaer, in the European Union. The EFSA opinion confirms that the feed additive reduces enteric methane emissions from dairy cows and is safe for the animal and the consumer. This opinion progresses the application to the final stage of approval from the European Commission Standing Committee on Plants, Animals, Food and Feed. It is the result of a decade of scientific research, including more than 50 peer-reviewed studies published in independent scientific journals and 45 on-farm trials in 13 countries across 4 continents. Since receiving full

regulatory approvals in Brazil and Chile for Bovaer in early September 2021, the company has signed a development agreement with JBS S.A., one of the world’s largest food producers. European Commission approval would allow the company to start market development in Europe

in the first half of 2022. The company has already begun engineering for a new large scale production facility in Dalry, Scotland. During the recent UN Climate Change Conference, COP26, Governments of more than 100

Ivo Lansbergen, DSM’s president, Animal Nutrition and Health, said, “It is very timely, after the IPCC’s climate change report and the recent Global Methane Pledge during COP26, that a positive opinion has been given for a feed additive that we know can have such a beneficial environmental impact. We see the livestock sector recognizes this opportunity for change and is eager to act. We are hopeful that the European Commission will approve the application with speed so that we can offer a scientifically proven effective answer to the challenge of farming’s methane emissions.”n

FAO PUBLISHES NEW PLAN TO COUNTER ANTIMICROBIAL RESISTANCE

30 years will be the same as produced in the last 10 000 years combined. “We need to keep antimicrobials working for as long as possible to buy time for new drug discovery,” the plan states.

he silent global threat of antimicrobial resistance (AMR), highly impacts the agri-food sector, QU Dongyu, director-general of the Food and Agriculture Organization of the United Nations (FAO), warned while presenting FAO’s new five-year plan to help members tackle the challenge. AMR’s impacts can lead to,“Economic losses, decline in livestock production, poverty, hunger and malnutrition – particularly in low and middle-income countries,” Qu said, in opening remarks at an Information Webinar on the topic hosted by FAO as part of World Antimicrobial Awareness Week. Bacteria, fungi and other microbes can and do, when subject to repeated exposure to antibiotics and other antimicrobials, become resistant to treatments meant to kill or suppress them, rendering the drugs ineffective and raising the spectre of uncontrollable “superbugs”. Around 700 000 human deaths each year are related to AMR and the number may soar to 10 million by 2050 without action to mitigate the risks. AMR is a particular risk for agriculture - the livestock sector is the primary user of antimicrobials – as misuse or overuse generates resistance that decimates animals and the livelihoods dependent on them. Antimicrobials are also used on crops – notably rice and tomatoes – and in aquaculture to prevent output losses.

“The availability of life saving, effective drugs is essential in animal and crop production. Effective AMR control is the shared responsibility of producers, consumers, investors and policy makers across agri-food systems by good examples and best practices,” he added. FAO is also working with its partners to establish – with the help of hundreds of inputs from around the world - an AMR Multi-Stakeholder Partnership Platform, to be operational in 2022 and assure that all aspects and all levels of the AMR threat spectrum are addressed.

New AMR Action Plan A new FAO Action Plan on Antimicrobial Resistance 2021-

2025 also published on Friday, will be a guide for FAO’s support to its members. It notes that because resistant microbes cross borders, a global effort is the only way to assure everyone is protected. Among its key principles are the need for science-based evidence to identify and manage AMR risks before they become large-scale emergencies, the utility of surveillance and training around the world, the importance of incentivising and empowering stakeholders to transform awareness of AMR risks into action. The overriding goal of AMR actions now is not to eradicate the use of antimicrobials but to preserve their utility, especially as the amount of food produced for humans in the next

The Action Plan follows a One Health approach and points to various possible improvements in agriculture practices to better control AMR, from good nutrition for people and animals, vaccination, hygiene, sanitation and genetics, among other areas. Another key focus is in managing waste, as antimicrobials discharged from humans and animals as well as hospitals and abattoirs can enter the environment and speed up the emergence and spread of resistant strains and genes. The plan calls for more AMR-related research and surveillance in the crop, aquaculture and environment sectors. FAO has already helped more than 40 low and middle-income countries develop and implement National Action Plans for AMR. It also facilitates access to resources and technical networks and has developed a set of tools to assist countries to broaden their action to more food and agriculture sectors. “FAO is applying modern science and technology, and developing innovative approaches to help Members face new challenges and make agri-food systems MORE efficient, inclusive, resilient and sustainable,”concluded Qu.n

December 2021 | Food And Beverage Matrix

HANDLING CHEESE BLOCKS RIGHT WITH PIAB’S VACUUM TECHNOLOGY Packaging cheese blocks vacuum-wrapped in film represents a major challenge for process automation. With the help of Piab’s piGRIP® configurable suction cups and high-performance vacuum ejectors, the machine and plant manufacturer TGW Robotics GmbH has developed a gripper that ensures a stable process.

that the block of cheese will fall off due to leaking air or because the gripper will not be able to lift it properly.

hen the slice of cheese is on the breakfast roll in the morning, it has already completed a considerable number of process steps. One of these is the packaging of the ready-to-sell blocks of cheese in the dairy for wholesale and retail. TGW Robotics, a subsidiary of the TGW Logistics Group with headquarters in Wels, Austria, specializes in the construction of conveyor technology, palletizing and depalletizing systems. With 100 employees in Stephanskirchen near Rosenheim, external customers are served in addition to systems for the parent company’s logistics centres. With the customer-specific systems for cheese handling, the mature cheese block of up to 25kg is brought to the system in a ripening box on a pallet using a roller conveyor. The box is removed with a mechanical gripper. According to the further process flow at the customer, the

The requirements for suction cups and vacuum generation are correspondingly high. The necessary performance and a smooth,

The vacuum packaging is checked with Piab’s Kenos® area gripper.

cheese is stacked from wooden to plastic pallets in order to prepare it for further steps in a clean or white room in which the cheese is cut into slices, for example. Other customers use this step, for example, to feed various types of cheese directly into the desired quantity mix for grated cheese production.

The cheese is shrink-wrapped and thus vacuum-packed. Depending on whether the film has just been vacuumed up or this process step took place some time ago; the film is wrinkling, or the film has not been completely vacuumed; there are major challenges in automatic handling. In all cases there is a risk

continuous process can only be guaranteed with a high-volume flow. At the same time, the size and weight of the vacuum ejectors must be small since they are integrated directly on the gripper. Today, operating with the lowest possible energy demand is self-evident and is best met with Piab’s low-energy three-stage COAX® technology. TGW has integrated prior verification for a secure process. In the first step, an air pull control takes place. A Kenos® surface gripper checks whether the film is properly seated on the block of cheese. In addition to the described challenge in automated Continued on page no 30

MX suction cup family

One for all Wondering how to efficiently handle all kinds of products in food logistics and warehousing? The MX-suction cups are outstanding for picking various objects of different materials. Designed primarily for logistics, warehousing, e-commerce and re-cycling applications – this is a truly multi-purpose suction cup with extreme gripping capabilities on many different surfaces, materials and geometries, handling anything from vegetables packaged in thin biodegradable foil to rice packs made of permeable paper or carton packaging of pralines to odd shapes like unpacked apples or bananas.

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Food And Beverage Matrix | December 2021

Vacuum technology for maximum hygiene and efficiency

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deep understanding of your specific business needs – and what you need to work more productively. Wesolution, are notyou justnot a supplier, we are maximum a partner.cleanliness, but maximum efficiency as With a TAWI only guarantee well, assuring not only that your bottom line doesn’t suffer, but that it prospers.

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handling, faulty vacuuming also means packaging damage, which can lead to product spoilage. In this control step, the cheese is lifted using the Kenos® gripper from Piab, which consists of a full-surface layer of technical foam on the underside with corresponding recesses for vacuum generation. If this happens without problems, a photoelectric sensor can send a signal under the cheese block. If so, the block of cheese is moved to the further process step and can be palletized using the TGW gripper. If the block of cheese cannot be lifted by the Kenos® gripper and there is no light signal under the cheese, it is automatically rejected. The grippers developed by TGW consist among others of configurable piGRIP® suction cups with a lip,

December 2021 | Food And Beverage Matrix

which was originally developed for handling bags such as chip bags, and a high-performance vacuum pump based on Piab’s patented COAX® technology for multi-stage ejectors. Maximilian Schaletzky, construction engineer at TGW explains, “The piGRIP suction cups are fantastic for our application because the soft lip can wrap around any curvature of the film. So, they can hold the blocks of cheese safely.“ “We chose to work with Piab because they were able to put together exactly the suction cups and vacuum systems that fulfil all tasks and requirements from their broad portfolio. Accordingly, we can supply our customers with an excellent system for the automated handling of blocks of cheese”, continues Schaletzky.

The automatic picking up and placing of the intermediate paper liner is a great relief for the employees.

Piab’s configurable piGRIP® suction cups are specially designed to hold uneven bags and vacuum packaging.

Sebastian Liebetrau, Team Leader Robotic Gripping Sales, Germany, and the Piab specialist on site at TGW explains: “In such complex cases, we as experts in the field of gripping and lifting make a pre-selection from our extensive portfolio and then carry out trials at the customer’s site to find the best possible solution.“ If the block of cheese can be lifted, the signal of the photoelectric sensor can show-up under the cheese and the system sorts the cheese into the good batch.

The gripper is rounded off by

additional suction cups on level compensators on the edge, which place appropriate paper intermediate layers between the individual layers of cheese blocks as part of the packaging. This saves the employee one step and the long term physically stressful stooping over. In addition, no-one has to intervene in the machine-controlled process from the outside.n

WORLD FISHERIES DAY: FOCUS ON ENSURINGSUSTAINABLE STOCKS & HEALTHY ECOSYSTEMS

he Department of Fisheries, Ministry of Fisheries, Animal Husbandry and Dairying, Government of India and National Fisheries Development, celebrated ‘World Fisheries Day’at Rail Auditorium, Mancheswar, Bhubaneswar Odisha. Union Minister for Fisheries, Animal Husbandry and Dairying, Parshottam Rupala, Minister of State for Fisheries, Animal Husbandry and Dairying Dr L.Murugan, JatindraNath Swain, Secretary, Fisheries, Dr C. Suvarana, Chief Executive, NFDB, Sagar Mehrajoint Secretaries (Fisheries) Government of India, R. Raghu Prasad, Commissioner & Secretary, Government of Odisha graced the occasion. Department of Fisheries, Odisha and Various States Officers of Departments of Fisheries and other relevant Departments/Ministries, Fish-Farmers, Fishermen, fish

would be live-telecasted to have wider outreach.

farmers, entrepreneurs, stakeholders, professionals, officials and Scientists from across the nation, participated in the event. During the event, for the second time in Fisheries Sector, Government of India awarded best performing States for 2020-21, Inland, Marine, Hilly and North-eastern region, best district for Inland, Marine, Hilly and North-Eastern region, Best Quasi Government Organisation/ Federation/ Corporation/ Board in Inland, Marine, Hilly and North-

eastern region. Award felicitations to best Fish Farmer (Inland, Marine and Hilly and NE Region),best Hatchery (Fish, shrimp and Trout Hatchery),best Fisheries Enterprises,best Fisheries Co-operative societies/FPOs/SHGs, best Individual Entrepreneurs, best Innovation idea/Technology Infusion. During the event, technical sessions were held which Scientists from ICAR-CIFA will participate in the afternoon session. Entire proceedings

Government of India is in the forefront in transforming the fisheries sector and bring about economic revolution through Blue Revolution in the country. The sector envisioned to increase thefarmers’ income through enhancement of production and productivity, improving the quality and reduction of waste. Foreseeing the potential of the sector, Prime Minister in May, 2020had launched the “Pradhan Mantri Matsya Sampada Yojana (PMMSY) with a budget of over Rs 20,050 crore for a period of five years. PMMSY aimsto achieve fish production of 22 MMT from the current 15.0 MMT by 2024-25and to create an additional employment opportunity to about 55 lakh people through this sector.n

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December 2021 | Food And Beverage Matrix

TALK TURKEYAT JW MARRIOTT MUMBAI JUHU

hanksgiving is just around the corner, and if you’ve yet to get your turkey day affairs in order, it’s not too late. Lotus Café, the all-day dining restaurant at JW Marriott MumbaiJuhu, brings a hearty Thanksgiving dinner menu as an ode to the traditional dishes of the holidays on November25, 2021. Soak up the traditions of Thanksgiving by adding a delicious culinary element to this holiday, making it much more memorable. The epicurean dinner spread curated by chef Abhishek Basu and his team at Lotus Cafe will feature classics such as Honey and Mustard Glazed Leg of Ham with all it’s accompaniments: Roasted Rosemary Potatoes, Spinach & Ricotta Ravioli, Melange of Roasted Vegetables with Balsamic & Honey, Orange Glazed

Carrots with Sweet Minted Peas, Sauteed Brussels Sprouts, and Herb Pilaf. Roasted Butterball Turkey with accompaniments : Chicken Sausages/ Bacon, Sage, Onion & Herb Stuffing, Cranberry Sauce, Giblet Gravy. One can also choose from Cherry Tomatoes, Cucumber, Broccoli, Lettuce, Feta Cheese & Haricot Beans, Potato Salad with Bacon, Gherkins & Mustard. Toast to the warm sense of gratitude with Pumpkin Spiced Punch and Rummish Punch and end the meal with Thanksgiving favourites like Yule Log Slice and Plum Cake Slice. Guests can also pre-order Thanksgiving specials and celebrate in the comfort of home by opting for delivery by Marriott Bonvoy On Wheels.n

CURRY POP UP FOOD FESTIVAL IN GULSHAN ONE29 BRINGS TOGETHER GAMUT OF F&B BRANDS

orth India's realty major Gulshan Group, hosted an exciting food fiesta- Curry pop up in the amphitheatre of Gulshan One29, commercial project of the developer in sector 129, Noida. One29 is the first commercial landmark at Noida Expressway and offers a complete experience with distinct and dedicated precincts for fun, food, fashion, and work. The food festival brought together a variety of brands like – Keventers, Indian Kafir Company, Miche Artisan Bakery, The Momo Station, Bacardi, Grubbers & Brothers Bakery, Chatedu de Pondicher and witnessed huge footfalls from around the vicinity. The group has always been known for creating experiences, and this gala event gave the attendees joyful moments to reminisce. The band performance by ‘Enlighters’ made the entire ambiance full of enthusiasm and excitement. Yukti Nagpal, director, Gulshan Group, said, “We are glad to be giving our visitors a pleasing time with their friends and family through this event. Gulshan One29 with such initiatives and top notch amenities like amphitheatre, six-screen multiplex theatre, Grade A office spaces, and a dedicated area for children aims to become the ultimate family destination."n

CSIR-CFTRI DEVELOPS BEVERAGE FROM COFFEE LEAVES; SET FOR TECH-TRANSFER

Robusta from all coffee growing regions in the country covering India like Kodagu, Chikmagalur, Tamil Nadu and Kerala and also a few North-East states. We also are into specific sub-species of Arabica,” she said.

SIR-CFTRI (Central Food Technology Research Institute) has now developed a beverage from coffee leaves. The technology transfer is underway and several food processing industries have evinced interest. The product according to the institute is less in caffeine, rich in polyphenols and acts as antioxidant. The Mysuru-based CSIR-CFTRI had been working on coffee valorisation since a decade. A couple of research papers have been published on the utilisation of coffee pulp, coffee cherry husk, silver skin parchment husk and spent waste. “We developed a technology on bio-actives from green coffee with zero waste. In 2012, we wrote review paper on the utilisation of coffee by-products for sustainability and also received award in 2019 for being the best 30 papers in 30 years from Elsevier journal. We extracted anthocyanin from coffee pulp, obtained polyphenols and other biomolecules from coffee wastes," stated Dr Pushpa Murthy, Principal

Scientist and Professor, AcSIR, Department of Spice & Flavour Science, CSIR-CFTRI, while speaking to FnB News. "The process development know-how is ready and very soon we will release the technology for the public domain. Few industries are already waiting for the release for the process." This two year spanning from 2019 to 2021, was project funded by Ministry of Food Processing in 2019 under the development of value-added products

from coffee leaves. For this two-year project, the 5-member research team included a scientist, research scholar, technical officer and project assistant. "The development of the technology was done in the first year but due to Covid pandemic constraints of travel in the state, we could not explore more coffee varieties and regions. But now we are in full swing to scout for more varieties," she added. “We surveyed mainly Arabica and

On whether there are similar products in the market, Dr Murthy said that a couple of them that are marketed on Amazon are Arku coffee leaf tea. Globally there are a few developments like for instance the Kutti tea, Kahwa daun from Ethiopia and Indonesia but the preparations modes are different from the institute. From CSIR-CFTRI perspective of the future developments, Dr Murthy stated, “We are working on innovative coffee processing methods like honey coffee process, carbon maceration and pre treatments for improvement coffee. We have developed starter cultures for coffee processing to obtain quality coffees and would like to make it available for coffee farmers.”n

Department of Commerce Ministry of Commerce and Industry

Source. Process. Collaborate.

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December 2021 | Food And Beverage Matrix

CONSUMER’S REWIRE PRIORITISE & TAKE ACTION ON ENVIRONMENT, WASTE & HEALTH natural foods and immune nutrition in their diets as essential over the years. Across the two dozen categories we assessed, natural emerged as the #1 reason for consumption, together with the effectiveness of the solution and providing the right nutrients. More than half of global respondents in our research this year say they are increasingly choosing products that support the immune system, rising to around two-thirds in Nigeria (68%), India (67%) and South Africa (65%).

Key Trend 3: Environment – Bigger than ever

etra Pak unveils how Covid19 has made consumers rethink the way they live, and fundamentally shift how they act in the latest Tetra Pak Index report. The pandemic has reinforced the value consumers place on human connections, considering both time spent with family at home, and with extended circles outside it. Shared food and beverage experiences play a key role in these relations. Fundamentally, the personal, economic, and environmental fragility experienced during the global pandemic has created a shift from concern to active caretaking, and a desire to take action to keep ourselves, our food, our communities, and the planet secure. Food safety and security are top priorities too, with the pandemic shining a spotlight on health and highlighting weak points in our food systems. Worries about the environment are very strong, with pollution and plastic litter in the ocean as the joint top worry (83%) and Global warming closely follows, cited by over three quarters (78%) of consumers across nine countries. This sits ahead of food waste (77%) and food accessibility (71%). Meanwhile, nearly half (49%) of the global population are now recognising the impact that everyday choices have on the environment. Praneeth Tripurari, marketing director, Tetra Pak South Asia, said, “This year’s Tetra Pak Index reveals how consumers are adjusting their lifestyles in practical, everyday ways to make a positive difference, as they seek a more resilient and sustainable future. Traditional

Concern for the environment has ‘back-to-basics' values like home cooking, family meals, and reducing waste are increasing. The pandemic has strengthened responsible consumption as a significant trend, with greater demand for action throughout society. Interestingly, in India, we’re seeing an aggressive shift toward a more holistic approach, with health and wellness emerging as a means of remaining safe and resilient. Functional meals, particularly those that enhance the immune system, are gaining popularity.” “UN has already designated the 2020s as a "Decade of Action," highlighting the need of taking action now to prevent further damage. As a firm with a clear purpose and a worldwide industry leader, we are dedicated to doing our part moving forward. The food systems throughout the globe, we think, must be transformed to fulfil societal demands while also increasing food security and decreasing the strain on natural resources at the same time. Therefore, we want to concentrate on three critical areas: expanding access to safe and nutritious food, decreasing waste and food loss, and developing value chains with more sustainability,” added Tripurari.

Key Trend 1: Habits- Home redefined Consumers today are focusing on their living spaces in ways they weren’t before the pandemic. Over 60% of global respondents say they are cooking at home more and 20% expect to continue to do so postpandemic – especially younger age groups. The ability to control nutritional content and food safety, and quality are some of the key factors

that has led to overall behavioural change amongst consumers. Significantly, the Covid-19 pandemic that initiated conscious decision making has also put a lot of emphasis on one of the alarming issues of food waste: nearly three-quarters of global respondents try to minimise this while cooking. In-home meals are on the rise because of the increased desire for convenience, which presents potential for packaged goods.

Key Trend 2: Health – From protection to prevention Consumers are adopting a more holistic, complementary approach to safeguarding their health and well-being. This includes a stronger emphasis on mental health, the use of functional foods to strengthen the immune system and gut health. Indian households have been including

continued to broaden to include wider sustainability issues, notably around society, with a heightened focus on community and social justice. Climate change in the postpandemic economic recovery – rising significantly higher in emerging markets, notably India (81%) and China (80%). Therefore, consumers increasingly look for brands to be transparent and provide them with the information they need to enable informed,

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Over a third of consumers say they are choosing brands based on their sustainability credentials more now than they did before the pandemic. As a result, Consumers are being more proactive as a result.n

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December 2021 | Food And Beverage Matrix

SMART PROTEIN SUMMIT 2021RECEIVED RESPONSE FROM 1,800+ DELEGATES & STAKEHOLDERS to take inspiration from what our grandmothers' diets used to be and what they ate. The smart protein agenda involves several stakeholders - we in the nutrition community have always said that we need to enhance people's access to nutritious foods,” she added.

he Good Food Institute India (GFI India), the central expert organisation and convening body in the ‘alternative protein’ or ‘smart protein’ sector, successfully organised its annual flagship event – The Smart Protein Summit 2021. The summit received an overwhelming response from 1,800 plus delegates and key stakeholders. Theevent was graced by keynote addresses from industry titans – brought together the smart protein ecosystem across business, science, and policy to deliberate on the need for continued, bold, visionary action towards a more secure, sustainable, and just food system. Apart from 18 plus panels across 3 days, GFI India convened several closed-door ‘Smart Protein Industry Forum’ roundtable sessions. The invite-only discussions focused on key whitespace areas in the smart protein sector, with an emphasis to form meaningful collaborations and alliances to move forward the industry and go from conversation to action. With 70 plus participants representing some of the world’s largest food companies; leading venture capital firms and startups from; and some of India’s most reputable science and research institutions, these roundtables provided diverse stakeholders with a platform to come together to accelerate industry and policy advancement in the smart protein sector. Day 1 of The Smart Protein Summit 2021 had various interesting sessions which included the Innovators Showcase, a platform for aspirational entrepreneurs to showcase and pitch their innovative ideas to a panel of investors, followed by panel discussions such as ‘Serving up the Future: Cooking, conversation, and consumer insights’, ‘A Springboard for Innovation: Smart protein for every plate’, ‘Financing the Transformation: Investors across the smart protein landscape’, and ‘Blazing a Trail: Plant-based start-ups at the frontier of innovation’. Opening Day 1 with a Keynote Address, Suresh Narayanan, chairman andmanagingdirector, Nestle India Limited,said, “Plantbased protein products for consumers that are nutritionally efficacious and optimal cost, will get acceptance. Transformation of India will happen when alt proteins become mainstream,

affordable, and no longer unfamiliar. Feeding Indians, both today and in the future, nutritious products should be a national mission and a personal mission for all of us.”

Indian recipes. India has a history of creating pulses - there are ingredients that are within our grasp and we have so many protein sources that can be purposed into plant-based protein.”

Varun Deshpande, managing director, GFI India,said, “In India we are finally seeing the sector take off, with new launches and partnerships from exciting brands being announced every week. Many academic and government partnerships are coming to fruition, and large corporations are beginning to enter the fray meaningfully. It’s very gratifying to see this all come together, but we need government, industry, and academia to come together in a Mission for Smart Protein so we can build a thriving sunrise sector and share affordable, sustainable, accessible, and delicious protein to billions. We have the opportunity to work side by side with climate experts, public health advocates, and other stakeholders so that in one stroke, we could invest in the industries of the future, stave off climate change, and safeguard food security and public health for our growing population, for generations.

Day 2 of the Summit went on to focus on the business and science of smart Protein. The first panel discussion of the day ‘Smart Protein Economics: Transforming India's Economic Future’ had eminent speakers like Anand Ramanathan, Partner - Customer and Marketing, Deloitte India; Anya Eldan, VP, Israel Innovation Authority; and Arun Seth, Board Member Jubilant Pharmova & Narayana Health.

Genelia Deshmukh, founder, Imagine Meats, said, “We launched Imagine Meats 2 months ago and we thought we would take a while to go into other cities - but the response was amazing with people all over India asking us when we were entering their cities. With the kind of response and curiosity we saw, we sped up and we’re already planning to launch our next 4 products! It’s been so encouraging to see the plant-based industry grow - and it’s continuing to grow.”

Day 3 of Smart Protein Summit was centered around public and planetary health. The event witnessed four exciting sessions focused on sustainable development of food and farming for the benefit of the planet and the public.

Opening Day 2 with a Keynote Address, Siraj Chaudhry, former chairman, Cargill India,managing director and CEO, NCML,said, “We're a severely proteindeficient country - as we grow our protein consumption, we have the opportunity to set a different path to it. Plant-based meat recipes have to be created to fit within traditional

That plant-based meat market can be a multi-billion dollari opportunity for India, and Anand Ramanathan, Partner - Customer and Marketing, Deloitte India, said, "It is not sustainable for us to practice food cultivation in the way we have over the past years. Supply, at times, can create demand and awareness building can then increase demand. Demand generation - on the back of great exports - can be looked at domestically as well.”

Vinita Bali, former managing director and CEO, Britannia Industries,as a keynote speaker on Day 3 of Smart Protein Summit, said, “We need to understand why plant-based protein is substituting animal protein contextually - why is that relevant for India? What is the best way of addressing this market? We need to ensure this is not going to be yet another product for the elite few. If we do, then it can be a solution for hundreds of millions of undernourished Indians." “We've started talking about millets a lot more - and many things are part of the Indian diet - and we need

Uma Valeti, CEO and founder, Upside Foods, as a keynote speaker at the Smart Protein Summit 2021, said, "As a cardiologist, I would be able to save a few thousand lives, but with cultivated meat, I can save billions of human lives and trillions of animal lives.” Set against the backdrop of the Global Conference of Parties (COP26), the Smart Protein Summit 2021 advanced critical discussions and actions towards building a new pillar of the green economy. All over the world, innovators are producing the future of protein — delicious, nutritious meat, eggs, and dairy, made from plants, cells, and microorganisms, with vastly better implications for planetary and public health. It’s become clear that the world needs a more secure, sustainable, and just food system — and the smart protein sector is building exactly that. The essential Summit on smart protein is curated and convened by The Good Food Institute India (GFI), and supported by sponsors who are central to the food, agricultural, and biotech landscape: Title Sponsors AAK, ADM, IFF, Laurus Bio & Key Sponsors Buhler, Connell, Griffith Foods, Reliance Industries Limited, Symega, Sun Nutrafood, VKL. The summit's 1,800 plus attendees hugely benefited from the perspectives of over 70 speakers and thought leaders across science, Government, research, venture capital, development, enterprise, and industry on one common platform. The summit focused on further growing the smart protein ecosystem for India to lead in the smart protein space race, in keeping with countries like Canada, Israel, the Netherlands, and the UK - who are centring smart protein within their economic growth stories.n

December 2021 | Food And Beverage Matrix

CHOUBEY INAUGURATES STATE OF ART LABORATORY IN GURUGRAM

ood Corporation of India (FCI), under Department of Food and Public Distribution (DFPD), has developed its first state-of-art laboratory for in house testing of food grain samples. Ashwini Kumar Choubey, Minister of State for Consumer Affairs, Food and Public Distribution and Environment, Forest and Climate Change inaugurated the ‘Quality Control Laboratory’ at Institute of Food Security (IFS), FCI, Gurugram (Haryana). He also launched a short film on ‘Fortification of Rice’ and ‘short films on bursting myth, Radio Jingles, and Social Media collaterals on rice fortification’. The DFPD is celebrating the iconic week Azadi Ka Amrit Mahotsav. While addressing the staff and officers of FCI at the Institute, Choubey said that Modi Government is committed to providing safe and healthy food grain to the consumers. He applauded the efforts of DFPD and all the organisations under it, such as FCI, CWC, IGMRI, WDRA, National Sugar Institute and others. He also said that these events shall be effective in reaching out to people and taking the vision and good work of the Centre to them. He emphasised the Centre’s commitment towards the importance of eating safe and healthy food and appreciated FCI’s allinclusive approach to working towards a healthier nation. He also stressed the need to provide sufficient, safe and nutritious food grain to all people which

is one of the major global concerns, and said that PMis making every effort to safeguard the Food Security of every citizen of the country. He further emphasised that in view of large-scale malnutrition, anaemia among children and women, Centre is working towards increasing the nutritious content of rice through fortification. Fortified rice distribution is being taken up under different Government schemes including Public Distribution System, MidDay Meal among others and will be completed by 2024. “Not only through Public Distribution System, but Centre is making efforts to make Fortified Rice available in open markets soon,” he said. He said that the phase bound manner

during first phase, till March 22m 35 LMT fortified rice is targeted to be distributed through ICDS and MDM schemes. In the second phase, till March 2023, 175LMT Fortified Rice will be distributed and in third phase till March 2024, 350 LMT Fortified Rice will be distributed. He appreciated FCI for developing its first state-of-art laboratory for in house testing of food grain samples for chemical parameters which will lead to improved satisfaction levels for the consumers. The laboratory has been set up under the able guidance of the Central Food Technological Research Institute, Mysuru in Karnataka. He pointed out that now food grains to be issued from FCI depots under various welfare schemes of Government of India will be checked

in-house for pesticide residues, Mycotoxin, Uric acid and fortification level of vitamins to ensure the food grain safety and nutritional security of the consumers. He wished FCI will work in a transparent manner with a pro-active approach as a bridge between the farmers and consumers in the country and FCI would be ready for adopting technological advancement of international standards. These transformational reforms will go a long way in making the simpler process for ensuring the timely supply of safe food grain to the consumer. He congratulated CMD, FCI, Atish Chandra for the event celebrated under Azadi Ka Amrit Mahotsav and thanked all the staff and officers of the corporation for showing the team spirit to makePrime Minister Narendra Modi’s vision a success.n

CODEX DISCUSSES ANTIMICROBIAL RESISTANCE, CADMIUM CONTAMINATION & THIRD-PARTY ASSURANCE

he 44th Codex Alimentarius Commission taking place virtually for the second year in succession has successfully adopted a range of international standards on topics as broad as antimicrobial resistance, cadmium contamination in chocolate and third-party assurance.

products.

As day six got underway from the Rome studio, with over 450 delegates participating, discussions moved from standards already set to the future of food and an innovative area labelled ‘new foods and production systems’ (NFPS).

In initial discussions on how Codex could begin to address NFPS, Tan Lee Kim, Singapore, acknowledged the potential of new food sources and production systems in addressing the challenges of food security. Food safety, together with labelling, nutrition and quality should be the principal considerations for such sources and systems.

FAO calls these foods ‘new’ due to previous low global consumption. One example is a plant-based protein alternative such as seaweed, another would be edible insects. New can also mean new to Codex, or due to advances in technology such as 3-D printing or cell culture-based

FAO is exploring how to feed a growing global population, and at the same time produce food more sustainably; two priorities that are spurring system innovations and likely to shape our future agri-food landscape.

“Developing countries rely on the work of Codex and international standards, and guidance to properly address these emerging issues is essential where a country may not

have adequate resources to do so alone,” said Yupa Laojindapun, Thailand. A lack of international guidance from Codex may present obstacles to increased production and consumer protection and could also lead to barriers to trade. NFPS will demand new approaches also from Government authorities, as many issues relate to legal barriers to innovation and development. In Japan seaweed has been eaten for more than 2 000 years, so not a ‘new’ food but, “Seaweed as food and feed can be part of the solution for sustainable primary food production,” said Vigdis Veum Møllersen, Norway pointing out there is currently no Codex guideline addressing food safety in this area. Some of the technologies are at early stages of development and, “An

attempt to develop Codex standards or guidance could be premature, given the lack of data to support science-based standards and could result in non-tariff barriers to trade and inhibit productive innovation,” said Mary Frances Lowe, United States of America. With agreement on the need to reflect on what is meant by new food and how Codex intends to deal with the topic – also considering its existing processes and committee structure – Members and Observer organisations will now be invited to provide information, with an update expected at the next commission. “I heard the need for us to work expeditiously through the issues, but also to ensure an inclusive approach. And I think we need to find a way forward that balances those,” said vice-chairperson Steve Wearne.n

Food And Beverage Matrix | December 2021

EKATERRA, UNILEVER’S TEA DIVISION, JOINS CALLS TO ACCELERATE TRANSFORMATION OF TEA INDUSTRY AT COP26

katerra, the Tea Division of Unilever, was joined by its partners at COP26, calling for greater collaboration between all actors to accelerate the transformation of the tea industry for the planet and people.

John Davison, CEO of ekaterra, speaking at the Green Zone at COP26, described plans to become climate and nature positive, setting a clear target for zero emissions by 2030. “We are determined to transform the industry from the ground up. As the largest tea company in the world, we recognise our responsibility. It is clear from everything we have heard at COP26 that we need to go further than net zero and we need to do that as quickly as possible, working with scientists, NGOs and others in our industry,” he said. The company’s executives, shared their vision to accelerate action towards becoming climate positive at a panel discussion at COP26, together with experts from NGOs. Jenny Costelloe, executive director of the Ethical Tea Partnership, said, “We need action urgently. As much as 40% of tea growing is at threat from climate change. We challenge the industry to “open source” its innovation so everyone can benefit, including the 9 million livelihoods that depend on smallholdings. We need climate smart solutions that can reward sustainable practices, and drive change.” Dr Abdul-Razak Saeed, climate policy lead at the Rainforest Alliance, said, “There is still hope – but for hope to be realised we have to start today. If we are going to continue to enjoy tea, that “cup of culture”, it is important that we think about the wider landscape, not only the farm, and have a climate strategy with clear, measurable goals for the whole eco-system.” Ruchira Joshi, UK director of the IDH - Sustainable Trade Initiative, spoke of the need to break down silos. He said, “The pace of change is too slow. We are hearing so many pledges daily at COP26 - but the people working on the ground are not getting the funding they need for vital projects. We are working to deliver innovative finance mechanisms that translate these pledges into real action, building coalitions that can support small holder farmers.” Leading the global tea industry with purposeful brands, including Lipton, PG tips, Pukka, T2 and TAZO, the company is one of the first major businesses to raise the bar to become climate positive while setting a clear target for net zero emissions by 2030.

The climate and nature goals of reducing emissions, restoring biodiversity and shifting fully to nature-based materials are underpinned with clear commitments: •

Reducing greenhouse gas emissions by 80% by 2030 from 2010 baseline (reduced by 66% already);

•

100% sustainably sourced teas by 2023 (98% today);

•

100% plant-based tea bags by 2025 (73% today);

the first major brand to introduce bio-

•

All packaging recyclable, compostable or reusable by 2025 (82% today);

removed all traditional plastic from its

•

Maintain no waste to landfill from own operations;

•

Regenerative agriculture deployed for raw materials sourcing by 2030.

The tea brands are already playing a pioneering role with sustainable business practices across the value chain. As the world’s largest tea brand, Lipton sources 100% of its teas globally from sustainably certified suppliers. PG tips, which was

degradable tea bags in 2018, recently packaging in the UK. Pukka is B-Corp certified and allocates 1% of its annual turnover

support

environmental

initiatives. T2 is another B-Corp certified brand affirming 100% ethical sourcing for all aspects of its business. And TAZO is campaigning boldly in the USA for climate justice by planting more trees in deprived inner urban areas in order to help clean the air.n

December 2021 | Food And Beverage Matrix

THE GOVERNMENT SHOULD REDUCE AND RATIONALISE GST RATES ON THE FOOD PROCESSING INDUSTRY: ASSOCHAM

ssocham has asked the government to reduce the GST rates applicable to the food processing industry and also rationalise the rates applicable between packaged branded and non-branded food products in the segment.

Presently branded and packaged foods products such as potato chips, cereals, snack foods, namkeen falls under 12 per cent slab, while unbranded namkeens, chips and bhujiya fall under a 5 per cent duty structure. The industry body stated that the food processing industry is one of the most important sectors in India with a current aggregate output of around $158.69 billion, but that it is still struggling hard to operate considering the stressed economic situation and the uncertainties of input supplies after the COVID-19 pandemic. The letter by industry body ASSOCHAM addressed to the Minister for Food Processing Industries, Pashupati Kumar Paras, stated that the industry has linkage to agriculture and food consumption and its performance has a socioeconomic impact. It is also facing price inflation. “In such testing times, it is crucial for the government to provide the requisite support to the industry by introducing GST rate rationalisation measures in line with the requests being made by the industry in the past and established global practices,” said the letter by ASSOCHAM Secretary-General. According to the industry body, it understands that the government is currently working on GST rate rationalisation for merging two GST rate tariffs to streamline the GST rate structure. Citing the global practices, ASSOCHAM said most of the countries accord a preferential treatment for taxation on food. Around 74 per cent countries have nil GST/VAT rate on food and in 92 per cent countries the maximum GST/VAT rate on food is 10 per cent or less, it said, adding in most of the developing countries, food products are kept at lower tax rates/ exempted to ensure that the products are affordable for the public at large. Countries including Australia, Malaysia, Canada and Thailand have nil duty on food products, while Germany, Italy, France and Switzerland have special reduced tax rates for the packaged food industry ranging between 2.5 to 7 per cent, it added. According to ASSOCHAM, tax rationalisation by reducing the tax on packaged foods will further increase the tax collection. Historically, it has been seen that a rate reduction measure on a product may not result in any reduction in the GST revenue of the government, it said. The food processing industry continues to become more attractive for global players due to its large agricultural base, abundant livestock and cost competitiveness. The market size of the industry is 32 per cent of India’s food market. The current aggregate output of the sector is around $158.69 billion which is expected to reach $535 billion by the end of 2025-26, said ASSOCHAM. Moreover, the food processing industry has a significant investment in fixed capital which is also growing each year. Before the pandemic hit FY21, the industry had received FDI worth $393.41 million, it added. Besides, this industry is also employment-intensive, and around 18 lakh people are engaged in the sectorn

ere is a chance for coffee growers to get additional income from their plants all over the year. Mysore-based CFTRI (Central Food Technological Research Institute) has developed a technology to produce a valueadded product from coffee leaves that also packs in health benefits.

She said that coffee leaves are usually discarded as a by-product. Preparing the drink from coffee leaves is native to Ethiopia and is known as “kuti tea,” and in West Sumatra and Indonesia as “Kahwa dun.” However, Murthy said the preparation in these areas is different from the one developed by CFTRI.

Pushpa S. Murthy, Principal Scientist (Department of Spices and Flavor Sciences) at CFTRI said that with this Coffee Leaf Brew Mix, growers can see additional income from their plants after the usual three-month harvest period.

The decoction can be prepared from water, steeped for a few minutes, filtered and allowed for consumption. He said that the institute has initiated the transfer of this technology to the coffee industry, and some industry participants have already given their consent.

The technology follows a CFTRI project on the development of valueadded products from coffee leaves, launched in 2019. The project was funded by the Union Ministry of Food Processing Industries. Farmers can use leaves that can be harvested during off-season or during pruning without interfering with the growth of coffee beans. This will have a great impact on the social upliftment of coffee farmers. Due to the nature of coffee beans’ growth cycle, about 70 percent of the coffee industry is unemployed or underemployed during the nine months of the year. The project aims to provide a year-round, sustainable process for coffee farmers.

The leaf brew doesn’t really taste like coffee, and the brew is subtle with less caffeine than coffee or tea. On the nutritional value of the drink, he said that coffee leaves are rich in phenolic acids with potential health benefits. A single coffee leaf contains approximately 17% more antioxidants than a cup of green tea. Consumption of the drink should be simple. He added that the drink contains health-promoting polyphenols like chlorogenic acid and mangiferin that help reduce blood sugar levels, inflammation and blood pressuren

Food And Beverage Matrix | December 2021

ELIMINATING WORLD HUNGER REQUIRES URGENT ACTION, FAO CHIEF TELLS MEET

liminating world hunger by the end of the decade requires urgent action and innovative solutions to the way we produce, distribute and consume food, QU Dongyu, the director-general of the Food and Agriculture Organization (FAO), said in a message to the UN’s Climate Change Conference (COP26). The number of undernourished people rose to 811 million last year, and the climate crisis is just another major driver of malnutrition and poverty along with conflict and other humanitarian emergencies. The Covid-19 pandemic has extended the list, pushing the achievement of the UN’s Sustainable Development Goals further away. “If we want to meet our global commitments to end world hunger by 2030, we need to accelerate the transformation to greener, more inclusive, resilient, efficient and sustainable agri-food systems,” Qu said in a video message to participants in Glasgow. Our agri-food systems - the systems by which our food, feed and fibre are grown, produced and distributed – is responsible for about a third of all greenhouse gas emissions. But they are also extremely vulnerable to climate change, particularly in countries where food security is already low. The degradation of our ecosystem and the loss of biodiversity are also increasing at an alarming rate, providing additional threats to our agri-food systems and the people depending on them. That is why “we need innovation and technology to help us produce more with less,” Qu said in a keynote address to the 12th Sustainable Innovation Forum, a side event at COP26 whose participants included business leaders, experts, and representatives of at-risk countries, such as the Small Island Developing States. FAO’s director-general said the forum had highlighted the vast, “untapped potential for technological innovation and digitalisation” that can help us build green and climate resilient agrifood systems. “We need innovations that span across agri-food systems, from food production to consumption and waste management, as well as policy and financing,” Qu said.

As a knowledge-based institution, FAO is already leading a number of projects and initiatives in the area of technology and digital innovation. These include: •

•

The use of drones, satellite imaging, remote sensors and mobile applications to help smallholder farmers improve productivity and access to markets The Green Cities Initiative, which aims to improve the livelihoods and well-being of urban populations The 1000 Digital Villages Initiative, which boosts farmers’ use of digital technologies Earth Map, a real-time big data tool developed in collaboration with Google (Hand in Hand initiative) An International Platform for

•

Digital Food and Agriculture to harness digital tools Green and climate resilient agriculture

The director-general also addressed Green and Climate Resilient Agriculture - Supporting action at global level and on the ground, a COP26 high level event that also featured keynote speeches from John Kerry, U.S. special presidential envoy for climate, and Xie Zhenhua, China special envoy for climate change. Qu emphasised the role of leveraging finance, noting FAO’s close relationship with the Global Environment Facility, the Green Climate Fund, and other key international financial institutions and partners. Over the last 15 years, FAO and the GEF helped more than 130 countries access $1.2 billion to tackle agri-food systems and environmental

challenges. Improving the resilience of agri-food systems while reducing greenhouse gas emissions requires combining supply-side actions such as efficient production, transport, and processing with demand-side interventions such as modification of food choices, elimination of deforestation and reduction of food loss and waste. Innovative practices such as climatesmart agriculture, biotechnology, sustainable forestry, fisheries and soil management, and disaster risk management are part of the solutions. “We can help lay the groundwork,” Qu said. “Let us work together for the transformation to more efficient, inclusive, resilient and sustainable agri-food systems for better production, better nutrition, a better environment, and a better life, leaving no one behind.”n

December 2021 | Food And Beverage Matrix

PACKAGING AND TECHNOLOGY WITH SUSTAINABILITY IS THE WAY FORWARD

ackaging is the art, science and technology of wrapping, protecting and showcasing products for consumer-centric, commercially viable manufacturing, distribution, storage, movement, sale and use with ease for ultimate satisfaction and delight to the consumer. •

•

Packaging is the mirror image of any product or an organization Packaging is an important attribute that cannot be compromised or devalued but has to be experienced as a personal emotion Packaging is certainly the last point or time an organization has an opportunity to ‘touch’ the consumer Packaging is the fifth largest sector in India’s economy and is one of the highest growth sectors. The packaging industry in India is/was predicted to grow at approx. 12%-15%, with flexible packaging growing at 25% and rigid packaging at 15% As per global consulting firm EY, the packaging industry is/was expected to witness an outstanding growth during 2016-21 in India and anticipated to reach USD72.6 billion by the FY 2020. (Key factors are rising population, increasing income levels, and changing lifestyles) The Indian packaging industry constitutes about 4% of the global packaging industry. Towards growth in Packaging consumption, there is also one more important catalyst and that’s the trend of more urbanization in Indian cities. Notably, the percentage of the urban population is growing all over the world. An increasing rate of urbanization stimulates demand for packaged goods

By Sanjay Gupta*

and the development of retail infrastructure, subsequently driving up demand for packaging. In the time since Pandemic, consumer landscape concerning preferences, choices, expectations, desires, brand loyalty, Price point, consumption pattern, buying method, shopping experience, repeat buying …….., everything has changed. Further, sentiments and awareness towards sustainable packaging have also increased manifold. It is important to note that, manufacturing, logistics, storing, warehousing, inventory norms, ageing, credits, supply chain ecosystem has also observed a significant transformation. Just to emphasise, Globalisation which was an engine of prosperity to global economies has suddenly started working against the basic principles during the pandemic due to closure of borders which led to serious supply chain disruptions or rather complete breakdown of supply chain ecosystem impacting both demand and supply side. For a variety of exogenous and endogenous variables right from Trade barriers, Global & Domestic Political Volatility, Violations of Intellectual Property, Crude Oil Price, Currency Fluctuations, DE globalisation, Severe and Fragmented logistics & Supply Chain Issues, Sentiments against China, Development of China+1 Strategy, Sustainable & Climate Change Issues, Cartel formations….. There has been a very steep surge in raw material prices which is affecting the Packaging Industry. This is an era of unpredictable extreme volatility where you need to develop tools, knowledge bank, skillset technology, human resource to predict unpredictable outlook but very very scientifically as you cannot

afford to have miss else land up in a complete knockout business situation towards the ruin of your brand. So, in brief, agility and resilience of client-vendor, technological limitations, the readiness of local vendors and availability of resources i.e Human, Technical, Raw Material….. Further, in Packaging, infrastructure from techno know-how, machines & equipment, raw material and value engineering formats are dependent on China and European Union countries. It is high time to accept that apart from manufacturing scale & capabilities, we, in Packaging Industry need to invest a sizeable pie in R & D. Digital Procurement Transformation: Technology intervention is the key to procurement transformation, but procurement function needs to be very very agile and very quick to react else delay may be devastating. It is high time to tap tech for breathtaking consolidation. As I understand, this function is not as fast as other functions to adopt big technological trends like investments in automation, big data and the use of artificial intelligence. If organisations do not invest in fullscale transformation and relying on small scale incremental changes, businesses may be in the red zone. If we need to make procurement transformation succeed, it should be –on a top-down approach. Technology is constantly creating solutions to unforeseen problems at a fast pace Problems we had not realised existed. Technology and Transformation go hand in hand

On a sustainability issue, the COVID-19 pandemic is a live example that nature punishes humankind excruciatingly when we keep on abusing our planet. We must admit that Pandemic has forced mankind to think on a serious note that whether the conventional yardstick to measure the economic performance of an economy by GDP based growth model is leading to a fast depletion of natural wealth and resources and present pattern of growth adopted by society is not sustainable. It is also evident that we are heading towards an ecological credit crunch and humankind is under severe ecological debt as we are over utilising natural resources without replenishing and this crisis is far worse than all the financial crises we have ever faced. This is a good time to think that is it wise to invest all of our resources in creating a financial wealth of a nation without creating value chains to save the ecosystem and when nature punishes us after a while, we invest this wealth to save our race. Further, there had been various government regulations on waste management systems on fast track. The industry has also understood that India is one of the youngest nations globally wherein Y and Z younger generation who is going to rule the market till at least 2040 believe in green businesses. Continued on page no 47

Food And Beverage Matrix | December 2021 Continued from page no 46

MANAGE FOOD-BORNE ILLNESSES AS PER FSER FRAMEWORK, STATES TOLD

SSAI has directed all state Food Safety Commissioners to ensure implementation and compliance of the guidelines for investigating and managing food-borne illness outbreaks in India in accordance with the document on the Framework of Food Safety Emergency Response System. “The Food Safety Commissioners are required to present the incidences and status of food borne illness/outbreak in their states/UTs in the last quarter and action taken thereon in the meeting of the Central Advisory Committee under a standing agenda namely "the status of responses to foodborne illness outbreak,” reads the direction issued by the FSSAI.

So, heightened consumer awareness and environmental concern are indeed changing consumer’s perception and expectations for quality and safety. This is linking social good to business good. It has become important as a social, moral and ethical responsibility to fast track eco-friendly initiatives such as conservation of natural resources like water, use of solar & renewal energy, reduction of carbon footprint in the entire supply chain right from packaging, manufacturing, logistics, housekeeping, construction and settlement of plastic waste generated from packaging material through EPR model to facilitate circular economy.

FSS Act, 2006, specifically mandates the Food Authority to search, collect, collate, analyse and summarise relevant scientific and technical data, particularly relating to identification of emerging risks; and to introduce a rapid alert system. Accordingly, FSSAI has developed "Framework of Food Safety Emergency Response (FSER) System" and "Guidelines for investigating and managing food-borne illness outbreaks in India". The framework of the FSER system will help the authority to focus on prevention and preparedness in response to a foodborne emergency situation.

According to the FSSAI, the FSER is a framework that aims at managing a potential or confirmed risk to public health arising from food through a timely and coordinated response so as to minimise any adverse impact on health and disruption to trade. Such planning also enables food safety authorities to focus on prevention and preparedness, rather than only on reaction to individual events, and therefore has greater long-term sustainability. Under the Framework, the FSSAI has defined food safety incidents, food safety emergencies, food safety emergency response, and foodborne outbreak. The structure of the FSER includes a National Emergency Contact Point (NECP) for coordination of national food safety emergency response and FSSAI will function as NECP, National Focal Points (NFPs): These are other national authorities who have stake in food safety, and Food Safety Risk Assessment Committee (FSRAC): which is a risk assessment body and shall be responsible for providing technical and scientific support both in normal or emergency situations including identifying the severity of the risk and Food Safety Coordination Committee (FSCC) for managing food safety emergency situations in the country.n

These initiatives will also help in social and economic transformations. As famous environmentalist Robert Swan says that the greatest threat to our planet is the belief that someone else will save it. We must understand two facts-one, there is no plan B and two, this is one of the corporate problems where they cannot throw money and get away with it. There is a saying that if we sweat more in peace, we will lose less blood in the war. So, it is high time for all of us to set our houses in order so that we and our next generations can see a better, cleaner, safer and healthy tomorrow. This will be one of the best gifts we can pass on them as an inheritance. *Vice President – Corporate Procurement and Packaging Development, DS Group. Packaging expert with over 30 years of experience. Runs YouTube channel ’Shifting Focusn

the leaders in the food industry by being a technical expert in terms of food technology, regulatory & problem-solving methodology. Confidentiality to our delighted customers is our thumb rule as we believe in long term relationships.

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• Approved Fostac Training Partner FOSTAC Training • PCQI Training • ISO/FSSC/HACCP - Awareness & Internal Auditor Training • Food Fraud & Food Defence Training • GMP Training • Any other related service

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December 2021 | Food And Beverage Matrix

ECO-FRIENDLY & CUSTOMISABLE PACKAGING TO CHANGE THE FACE OF THE INDUSTRY

he consumer preferences have shifted to utilisation of eco-friendly products and food service packaging is no exception. Owing to changes in preferences, the focus of manufacturers shifted to providing easy to use, safe, and eco-friendly packaging. Innovative materials have been utilised for making packaging products, so that these materials can lower carbon footprint and be recycled. From developing materials for food preparation to takeaway applications, packaging manufacturers have been launching innovative and eco-friendly products by taking growing environmental issues into consideration. The trend of recyclable and biodegradable packaging is taking place worldwide. The pandemics such as Covid-19 enforced manufacturers, restaurant owners, and other businesses from the food industry to utilize packaging that have minimum touch points and provide security from contamination. The trend of single-use food service packaging emerged as it offers safety, flexibility, and ability to give important messages through packaging. Moreover, single-use packaging is sanitary as the food can be packaged, delivered to the

Sonali Sharma

location, and disposed safely after the use. Recent scientific studies found that the levels of bacteria and micro-bacteria are higher in reusable packaging material as compared to single-use materials. In addition, single-use packaging materials are favourable for environment as it does not need to be cleaned and dried. The recycled materials used in food service packaging can be utilized for forming new products. This would also reduce the waste. So, the demand for eco-friendly, recyclable, and customizable packaging solutions from the food industry would grow in coming years. According to the report published by Allied Market Research, the global food service packaging market is expected to grow considerably in the next few years. Following are some of the activities and initiative taking place across the world. The launch of new packaging products that offers various benefits such as Eco-friendliness and safety has been taking place worldwide. Packaging companies have been introducing different products that are made from materials that can be recycled. Celebration Packaging, one of the major food service packaging companies, launched customizable and microwavable hinged-lid food containers for meal preparation

applications. These containers are made up of virgin polypropylene (PP) materials and can be recycled. Nick Burton, MD at Celebration Packaging, emphasised on the rise in demand for single-use disposable plastic packaging. Owing to demand for such products, the company conducted trials with a couple of food service businesses and came up with customisable and microwavable products that can be used during the meal preparation. These products increase the speed of preparation and eliminate service errors. They are customisable and contain air vents for letting the steam off during microwave applications. Being one of the leading players in the food service packaging industry, the company has been seeking innovative eco-friendly solutions since the launch of its first product. The trend of development of ecofriendly packaging has grown significantly and companies have been launching their products to lower carbon footprint. Stora Enso launched takeaway bowls PureFibre. These bowls do not contain plastic and are designed to provide replacement for plastic packaging for on-the-go foods. Moreover, these products are designed to ensure circularity, which

implies that they are recyclable, renewable, and biodegradable. The recently launched products offer 75% lower carbon footprint as compared to products made up of bagasse and plastic. The company launched its eco-friendly products for brands that are looking for achieving sustainability and circular economy. The company’s representative highlighted that the new product would play a significant role in adoption of non-plastic food packaging. Both companies have been working together for bringing eco-friendly solutions to the market. The trend of packaging products made from plants and eco-friendly materials including different sugar by-products has grown considerably. Responsible Products, one of the manufacturers of food service packaging from Cincinnati, manufactures and distributes plastic-free takeaway containers in all shapes and sizes to local restaurants and nationwide. The company contributed leftovers from different manufacturing processes and created eco-friendly products. Many restaurant owners, brewers, and cloud kitchens have been a part of zero-waste movement and this led to adoption of eco-friendly packaging products.n (The author is researcher at Allied Analytics. She can be reached at sonali.sharma@ alliedanalytics.com)

Food And Beverage Matrix | December 2021

APRIL-OCT 2021, INDIA’S AGRICULTURAL & PROCESSED FOOD EXPORTS INCREASED BY 15 %

ndia had a significant growth in agricultural and processed food exports from April to October, which bodes well for agricultural export prospects. India saw a significant gain in agricultural and processed food exports in the April-October period of the current fiscal year, 2021-22, compared to the same seven-month period of the previous fiscal year, 2020-21, which bodes well for agricultural export prospects. Overall exports of Agricultural and Processed Food Products Export Development Authority (APEDA) products climbed by 14.7 percent in USD from April to October 2021, according to the Directorate General of Commercial Intelligence and Statistics’ (DGCI & S) Quick Estimates. Total APEDA exports increased from USD 10,157 million from April to October 2020 to USD 11,651 million in April to October 2021. This increase in exports was accomplished despite the COVID-19 restrictions. The government’s commitment to improve farmers’ income by emphasising the country’s agricultural and processed food exports is shown in the significant increase in agri-exports.

The high increase in agricultural and processed food exports recorded in the first seven months of this fiscal year is similar to the increase seen in fiscal years 2020–21.

Rice exports climbed by 10.5 percent between April and October 2020 and April and October 2021, from USD 4777.35 million to USD 5278.95 million. Fresh fruit and vegetable exports climbed by 11.6 percent in USD, while processed food products such as cereals, preparations, and other processed commodities increased by 29.6 percent, according to a government release. In April-October 2020-21, fresh fruits and vegetables were delivered for USD 1374.59 million, rising to USD 1534.05 million in April-October 2021-22. India’s exports of other grains climbed by 85.4 percent in the first seven months of the current fiscal year, while exports of meat, dairy, and poultry products increased by 15.6 percent (2021-22). Other cereal exports climbed from USD 274.98 million to USD 509.77 million in April-October 2021, while meat, dairy, and poultry exports increased from USD 1978.6 million to USD 2286.32 million. From April to October 2021, cashew exports climbed by 29.2 percent, rising from USD 205.29 million in April to October 2020 to USD 265.27 million in April to October 2021. APEDA, which is part of the Ministry of Commerce, has helped the country reach this milestone at a time when most economic activities have been significantly impeded by the restrictions imposed following the commencement of COVID-19’s second phase. “We continue to focus on creating infrastructure for exports from eastern, north-eastern and hilly regions where infrastructure was earlier not adequate,” said Dr M Angamuthu, Chairman, APEDA.

APEDA’s different export promotion activities for agricultural and processed food goods include: The APEDA has made a number of initiatives to promote GI products in India, including organising virtual buyerseller meetings on agricultural and food products with the UAE and GI products, such as handicrafts, with the United States. The APEDA approach of holding Virtual Buyer Seller Meetings (VBSM) with potential importing countries to popularise the GI products of the primary agricultural commodities exported is continuing working. •

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APEDA has approved 220 labs across India to provide testing services to a wide range of products and exporters in order to ensure that products destined for export are of high quality. APEDA also assists accredited laboratories in improving and enhancing their export testing and residue monitoring plans. APEDA also helps with agricultural product exports by providing financial assistance for infrastructure development, quality improvement, and market expansion.

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APEDA coordinates exporters’ participation in international trade shows, providing them with a platform to advertise their food products on a global scale. APEDA also organises national events like AAHAR, Organic World Congress, BioFach India, and others to promote agri-exports. In order to meet the quality criteria of the global market, APEDA began registering horticultural packing houses. Registration of export units for peanut shelling, grading, and processing facilities, for example, assures EU and non-EU countries’ quality compliance. Meat processing plants and abattoirs are registered with APEDA to guarantee that they fulfil international food safety and quality requirements. Another key initiative is the development and implementation of traceability systems to assure food safety and quality compliance in importing countries. In order to improve exports, APEDA creates and disseminates a variety of international trade analytical information, market access information, and responds to trade queriesn

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December 2021 | Food And Beverage Matrix

DIGITALISATION IN F&B INDUSTRY VARIES WITH ADVENT OF NEW TECHNOLOGIES

igitalisation is present in all arenas of different businesses. The food and beverage industry is no different. It is very large and comprises of industries at sublevel too. Digitalisation requirements thus differ owing to their own particular needs and challenges. The pace at which digitalisation is to be adapted across the food and beverage industry massively varies with advent of new technologies. Manufacturing in the industry is changing phenomenally and this calls for increase in virtualisation, data collection and analysing thus depending on their suppliers to take the lead on these aspects. Food and beverage industry is intensively focused on cost controls and is a cause of worry for the managers. The issue is the investment required to install the technology and the fear of failure to use it optimally.

Definition of Digitalisation Digitalisation is the process by which digital technologies are employed and information is transformed into a digital format with the aim of enhancing processes and activities across an organisation. Food and

Dharna Shukla

beverage industry, thus must leverage digital technologies by employing it fully into the restructuring the value chain and adopting virtualisation by optimising the usage of Internet of Things (IoT). Processes such as food packaging using robotics, reducing wastage by calculation of food requirements precisely and simply data analysis of the production or sales figures accurately are just few advantages of bringing in digitalisation into food and beverage processes. There are four focus areas of digitalisation in food and beverage processes that are bound to have a solid impact and lead to improving of profits. •

1. Cloud in Supply Chain – The trend of food companies of migrating to cloud platforms was to respond quickly to the market conditions that change fast enough. IoT and advanced analytics are being used to follow and procure ingredients around the globe. This includes the entire process of ‘Farm to Table’ where IoT is utilised to track the food items from the point of origin to the point of service with

real-time temperature, moisture monitoring of the food items. •

Data analytics traces the movement of the ingredients ensuring continuous analysis of all steps of transportation and storage. This is made possible through printed sensors on the item. Usage of cloud in supply chain also aid in providing information to consumers about food sustainability using IoT. This brings out the real competitive advantage too.

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2. Data Analytics – Artificial Intelligence (AI), technologies as well as real –time analytics, both technical and financial need to be consolidated together. This will help produce information that aids analysis of the past trends, prediction for the future and optimisation. The analysis will enable food and beverage industry to rapidly respond to changing trends.

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3. Automation – The development of technology augmenting the manufacturing or the production process helps in eliminating human errors, ensures uniform quality and a faster rate of production. This in

turn leads to saving on human resources, more profits while also ensuring preventative maintenance preventing breakdowns. Sensors detect problems sending the error data to the software and the software program either solves the issue or transmits alerts to do so. •

4. Standards and Safety – The food safety and quality standards expected of the food and beverage industry are indisputable. Though regulatory bodies are responsible for maintenance of these standards, the onus lies on the company to do so in the first place. Also, frequent changes in the directions of the regulatory bodies and consumer demands calls for rapid updating of operational requirements of the industry. Hence, technology plays an important role in meeting statutory compliances. The safety challenges have also multiplied due to the pandemic of coronavirus.

Food and beverage industry has to ensure sanitisation, production of food in a hygienic manner and protection of its own staff while doing so. Robotics and AI have played an essential role in these vital food manufacturing processes. While they have cut down the risks associated with human interactions, the efficiency and the safety aspects have increased manifold. Food and beverage industry is requiring technological solutions at a rapid pace and digitalisation seems to be the apt answer to the demand. The amount of pressure on daily basis on the industry, supply chain requirements, demand for efficient production processes, need for accurate consumer analytics and requirements of dynamic inventory, store management, maintenance of strict regulations is bringing about technological changes at a faster pace. Technologies such as IoT, AI and Blockchain are the way ahead in ensuring the simplification and smooth operations with assured return on investments. Digitalisation exists in the food and beverage industry but is yet to be realized in its full potential.n (The author is researcher at Allied Analytics. She can be reached at sonali.sharma@ alliedanalytics.com)

Food And Beverage Matrix | December 2021

MODIFIEDATMOSPHERE TRAY PACKAGING(MAP)

India’s biggest laboratory in Pune.

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Anybody can come for testing with any type of product where the MAP is applicable •

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The machine can assure high degree of gas replacement (>99%). Inbuilt gas mixing allows user to keep low gas inventory for different products. As machine is manufactured by our self therefore we are able to provide spare parts within a day in minimum down time. Our company has in house India’s biggest MAP testing laboratory

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in Pune, therefore it provides comfort for customer buying decision, customers can test their product before they buy machine and safeguard their investment. We have associated with many food scientist food technologist working in this field over dacades. As our machine is builted/design keeping in mind of unavailability of technical operator as it is completely user friendly and controls with display touch screen. Consumption of gas compare to other available machines in market is low. We also can guide you on packaging material to be used for specific application such as for mithai/namkeen/bakery/fruits/ vegetables/meat/fish etc. Machine can be custom builted for specific user upon their requirement. Our R & D team will assist you to setup your packing process for most of the Indian product. We use WITT(USA) O2, N2, CO2 analyser for accurate calibration of the mixing gases before delivery of the machine and provide calibration certificate.

UV Conveyor Machine 1500 Dimension ×300×912mm UV light 250nm×2no. Visible light 1 no. Motor 1HP Durable Food grade conveyor belt UV chamber 900×300× dimension 150mm VFD speed control system

Gas Analyser Sensor lifetime O2 Sensor lifetime CO2 Measuring range Sample gas requirement Sample time Calibration Sampling

Approx. 2 years Long lifetime 0-100% <10ml Max 10sec Simple two point Automatic via needle using integrated pump

Application Pedha/Burfi/Ladoo/Kalakand • Chikki/Maisurpak/Koprapak/Khakhra • Halwa/Bhakarwadi/Kajukatli/ Sonpapdi • Gulab Jamun/Kalajamun/Maisurpak • Mix Dryfruit Sweet/Mix Mava Sweet • Cut Salad/ Peeled Garlic/Cut Vegetables • Other Meat Product & RTE Products • Pomegranate Arils • Cake/ Pastry • Thai Hurbs/Apples Wholes • Dry Dosa/ Pulses • Pasta/Noodles • Mewa Bites/Dryfruits/ Mawa/ Fudge • Cookies/ Puff/ Pizza/ Garlic bread • Cheese/Paneer/ Snacks/Namkeen •Vegetable Sandwitch

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We Engineer the Process in FOOD AND PHARMA COMPLETE AUTOMATED TOMATO KETCHUP PLANT

COMPLETE AUTOMATED VACUUM FRUIT JAM PLANT Capacity - 500kg/hr, 1000kg/hr, 1500kg/hr, 2000kg/hr.

Capacity - 500kg/hr, 1000kg/hr, 2000kg/hr.

The Equipment consist of tomato paste handling, Auto weighing and dosing of ingredients like Sugar syrup, Tomato paste, Vinegar, Spices, Brine etc. blending and heating, transfer, deaeration, pasteurisation. All these process are continuous and controlled. We also provide DI(Direct Injection) system for the tomato ketchup manufacturing.

All process like syrup making, weighing of syrup and fruit pulp, transferring, vacuuming, cooking, final brix measurement all set on touch screen panel. about 99 different types of recipes can be stored in the PLC.only one operator needed for operation.

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JELLY CANDY LINE JELLY DEPOSITOR JAM AND KETCHUP PLANT BOTTLE FILLING MACHINE CUP FILLING AND SEALING LINE MODIFIED ATMOSPHERE PACKAGING (MAP) TRAY SEALER COMPLETE CARBONATED AND NON-CARBONATED BEVERAGE PLANT COOLING AND WARMING TUNNEL FOR BEVERAGE INDUSTRY

December 2021 | Food And Beverage Matrix

WHAT ARE FOOD AND BEVERAGE SERVICES?

ood and beverage service is the commercial aspect of the food industry, in which individuals are provided with meals at a place of business in exchange for money or some other form of payment. This can be either casual dining or fine dining establishments across the world. These establishments, including bars and taverns, are major components of the tourism sector. Food and beverage services or F&B service is a professional industry that includes restaurants, bars, cafeterias, canteens, food courts and other foodbased hospitality businesses which provide meals to its customers for various purposes like meetings, gatherings, recreation etc. Food and beverage service is a growing industry in the United States. Food and beverage service workers provide services that enhance an individual’s dining experience including preparing drinks, mixing ingredients to prepare food, serving customers at a table, delivering orders to the table, and managing a section of the restaurant. Food and beverage service workers are also labeled as servers, waiters/ waitresses, bartenders, bussers, runners, hosts, dishwashers, cooks (not including chefs), assistants (e.g., salad preparers). To be successful in food service

industry it is important to be able to do more than just take orders and serve food. You must have knowledge of the different types of foods and beverages offered, how to present them in an appealing manner, and most importantly you must be friendly.

You must also Know Proper Table Service Etiquette. The food and beverage industry has always been an integral part of society. The earliest origins of food and beverage can be traced back to time when people lived in caves. Evidence suggests that the men in the family would hunt for wild animals while women were responsible for gathering roots, nuts, fruits, vegetables, and herbs for food preparation. As the years went on, with advancements in technology and machinery, humans lost some of their dependence on hunting for food. Rather most people started to grow their own crops or purchase from local farmers. This led to a more dependable food supply which eventually allowed them to focus efforts towards other activities such as building schools, churches, and government buildings. Food was still not readily available to everyone, especially those living in the more rural areas of the country. Families were large usually with 7 or

more children that had different tastes and preferences. Therefore having a one stop shop for all foods would not work well since they could not all be satisfied by just growing produce or buying from local farmers.

ordered their food rather than having to get out of their car. This change made fast food even faster and more efficient for customers.

In order for a more efficient food supply to exist the Industrial Revolution had to take place. This allowed people to focus their energy towards one activity that would benefit many, rather than doing multiple activities which only benefited a small group of people. The invention of electricity and appliances such as refrigerators also played a huge role in food supply.

The drive-through window was not the only advancement in technology that occurred in food service however; it also led many restaurants to establish separate counters for people who wanted to place an order, but did not want to stay inside the restaurant. The invention of the telephone also allowed people to easily place an order ahead of time or even call their orders in when they were ready without having to be inside the restaurant.

As time went on even more changes took place in the way people obtained their food and beverages, which lead to the development of what we know today as food service industry. By the late 1900’s many countries had established restaurants that catered to both upper-class citizens and middle class workers alike. Technology also played a huge role in developing restaurants as we know them by introducing the use of gas and electricity for cooking as well as providing more efficient ways to prepare food such as using a blender rather than a rock. Another huge development that took place in food service is the introduction of drive-through windows. This allowed customers to stay within their cars while they

Drive -Through

The advancements that took place throughout the years only helped advance food service more, which can be seen today through many different types of services including online ordering and delivery, separate counters for mobile orders, and even electronic menu boards. With all of the advancements in technology it is important to remember that food service employees are still people who need to practice general courtesy in order to make a customers visit a pleasant one. By providing good customer service along with appealing presentation you will be able to keep your customers coming back for more.n

Food And Beverage Matrix | December 2021

FOOD PROCESSING MACHINERY AND EQUIPMENT Dr Prakash Kondekar

or many people food is the joy of their lives. From the variety of foods available to its use in daily lives, has importance for our health and well being. Drinks are a major part of our meals any time of the day. Beside water, there is a range of beverages to choose from, alcoholic to non-alcoholic, hot or cold drinks and soft or hard drinks.

due to blades and brushes the fruit is pressed against the sieve. The extracted pulp passes through the perforations in the sieve and stones, seeds and skin are pushed forward and discharged from the other end. The pulp is then passed through the fine sieve to refine the pulp and remove the fine skin. The refined pulp can be collected and processed further.

These days, herbal drinks and protein shakes are very popular in the diet conscious people. From the point of shelf life and safety aspect many machines and equipmentis being used. discuss a few of such machinery, in food processing.

Large scale Citrus juicers can be used to press juice from oranges, lemons, limes and grapefruits. Heavy-duty extractor arms can exert up to 2000 lbs. of pressure on halved fruit segments, making sure that virtually all of the juice is extracted. Other features of these juicer machines include non-skid feet for stability and swing-open collection.

Food processing machine is a tool that facilitates the commercial production and packaging of various kinds of food, such as meat, baked goods, seafood, poultry, dairy products, drinks, etc. These products are popular worldwide because they are rich in nutrients, stable at room temperature and with low risk of contamination. Food processing machinery for the canning, bottling, warehousing and fresh product industries, differs from product to product. Equipment that is specific to fruit and vegetable preparation, production and warehousing, also vary as per the industry specifications. Pulper-Mangoes and tomatoes like fruits/vegetables are fed in the coarse pulping chamber where

Retort machine is also known as the steriliser, autoclave, sterilisation vessel, sterilisation kettle. It is a device that uses high-temperature and high-pressure steam to heat food/pulp in a closed container to kill microorganisms such as bacteria and viruses, useful for prolonging the shelf life of the food. It can also be used for distillation or dry distillation of substances. It consists of a spherical vessel with a long downward-pointing neck. The liquid to be distilled is placed in the vessel or cans and heated. The neck acts as a condenser, allowing the vapours to condense and flow along the neck to a collection

Food and Beverage Matrix

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

Advisory Board Saheb Bajaj CEO Punjab Sind Foods (India) Pvt. Ltd Arun Varangavkar Chairman Garkul Industries Late. Shiv Prakash Bajaj Chairman Tresbon Consulting Solutions Rajiv Mitra MD Prabhat Dairy Prakash Waghmare Waghmare Food Products Harvinder Bhatia Country Head Bitzer India Pvt Ltd Prassana Deshpande Director Chaitanya Group of Industries Ram Kumar MD Spectra Plast India Pvt Ltd Samayak Lodha MD MB Sugars

vessel placed underneath. A retort pouch or retortable pouch is a type of fluid food packaging made from a laminate of flexible plastic and metal foils. Various types of Centrifuses are used in Food Industry, like basket, piller, decanter, disktask, pushers. Double chamber sealers are typically used for medium volume packaging and also have the capability to vacuum seal liquids. The lid generally swings from one side to another, increasing production speed over a single chamber model. Double chamber vacuum packaging machines generally have either spring-weighted lids or fully automatic lids. Double chamber vacuum packaging machines are commonly used for fresh meat, processed meat, cheese (hard and soft),candy and chocolate. Double chamber vacuum machine sealers, require the entire product to be placed in a plastic bag within the machine. Once the product is placed in the machine on the seal bar, the lid is closed and air is removed. Then a seal bar inside the chamber seals the product in the bag, after sealing the bag the chamber is refilled with air. Vacuum Packaging in large production facilities can be done with thermoforming machines. These are Form-Fill-Seal style machines that form the package

from rolls of packaging film (webbing). Products are loaded into the thermoformed pockets, the top web is laid and sealed under a vacuum, producing vacuum packaged products. Thermoforming can greatly increase packaging production speed. Thermoformed plastics can be customized for size, color, clarity and shape to fit products perfectly, creating a consistent appearance. One of the most commonly used thermoformed plastics is PET, known for a high-strength barrier resistant to outside tampering and an ease of molding into designated designs and shapes. Some common uses for Thermoforming in vacuum packaging include fresh and marinated meat sausage, cheese, candy / chocolate. Solar dehydrator is a type of equipment, that can be used even on a cloudy day. The sun-dried tomatoes that have been craving need to be saved for a time when the local meteorologist predicts several days of hot, dry sun. Instead of relying on expensive electric dehydrators that use huge amounts of electricity, a solar dehydrator can preserve large amounts of food with nothing but an innovative design to capture the sun´s energy.n (The author is director at Indian Institute of Naturopathy)

FOODANDBEVERAGE MATRIX

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December 2021 | Food And Beverage Matrix

NEW DEVELOPMENTS IN BEVERAGE FLAVOURS & INGREDIENTS

Sumit Rohilla

he beverage is a drink which may or may not be flavoured with a special taste, character, body, and colour. Beverages play various roles such as the source of energy, sometimes used for their medicinal functions, maybe it's just taken for pleasure or to quench the thirst of an individual, or sometimes as the accompanying drink of the meal. A unique character of ingredients and their functionality plays a vital role in the preparation of a beverage. As every individual ingredient has its own character and flavour, it is demanded that every distinctive ingredient should be used as per their character and the need of the consumer. From the erstwhile period, beverages are characterised, bodied by available resources. The substantial change in the food habits of the consumer affected the whole process of the selection of the individual ingredient chosen for the beverages. This diverse desire of a consumer develops a requirement to think about the flavour and the ingredients of the beverage that need to be modified. The modern recipes and the use of unique flavoured ingredients for making beverages were infused and adapted by the industry or an individual. The current situation (Covid-19) of the consumer's requirements are diverting towards nostalgic flavours of beverage which are rich source of comfort during the pandemic. The requirement of the natural ingredients for the preparation of

beverages is indeed requirement by the young generation of the world. This can be the result of taste habits and the adaptability of the different cultures and traditions of the different regions. Botanical beverages are in trend now for example flower flavoured teas are available under the tag of ‘Tisane' in the market. Our Indian Haldi Doodh is now being known as ‘Turmeric Latte’. Various artificial substitutes are taking place of the traditional ingredients. To make the beverage healthy, nutritious offerings that are not only

tempting, exciting, and unique, but also sustainable industries are looking for the best-flavoured ingredients which can fulfill all the above-written factors. The new developments which can be observed through the current trends of available various flavoured beverages. Boosting flavours that embrace natural fruits and vegetables like apple, carrot, ginger, blueberry, elderberry. Manuka Honey: created in Australia and New island by bees that fertilise

the native Leptospermum Scoparium bush (also referred to as a tea tree). Functional flavours gaining traction with customers embrace dark berries or fruit: açaì, aronia, bilberry, blackberry, blueberry, elderberry, goji, and pomegranate. Nutty/fatty profiles impressed by healthy fats: nut oils, avocado, and chia. Mints for digestion and allergies: such as peppermint. Bitter flavours related to soured drinks or antioxidants: fruity kombucha (a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its purported health benefits), apple, citrus, and cranberry, cherry. Earthy flavours from medication and inhibitor powerhouses: cocoa, ginger, matcha (is finely ground powder of specially grown and processed green tea, mushrooms, and turmeric). Charming Colours: Annatto (a range of an orange colour made from a type of food colouring from the seeds of the achiote fruit), saffron, turmeric, red cabbage, beetroot are some common natural beverage colouring agents.n (The author is assistant professor - food production, Sunderdeep College of Hotel Management, Ghaziabad, UP. He can be reached at sumitrohilla2@gmail.com

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