December 2022

Publishers Note

F O O D A N D M AT R I X B E V E R A G E

MONTHLY NEWSPAPER FOR F&B INDUSTRY

Packaging Machinery Manufacturers of India (IPMMI) and Messe Muenchen India and supported by renowned body – PHD Chamber of Commerce (PHDCCI) as industry partner.

PackMach Asia Expo is an international trade event for processing and packaging jointly organized by The Institute of

PackMach Asia Expo (PMAE) will offer robust futuristic platform for the packaging industry. The exhibition will showcase new-tomarket products and technologies additionally hosting segments such as packaging, processing, logistics and supply chain among others.

Targeted at Food & Beverage, Confectionery & Bakery, Snacks, FMCG, Pharmaceutical, Cosmetics, Supply chain & Logistics professionals, the event will also offer lucrative opportunities for partnership, collaboration, technology transfer and knowledge sharing, making it the most effective and instrumental platform for companies to leverage on their investment and benefit from a guaranteed ROI.n

Freshwater and seawater fishes and other fresh products are an essential part of many people’s diets around the country, and eating them has been associated with a variety of health benefits. They are a concentrated source of many nutrients, such as various vitamins including B12 and B6, selenium, iron, zinc and so on. There is no better place to get these nutrients fresh from Odhisha’s famous Chilika Lake, which is a highly productive ecosystem, with rich fishery resources. Chilika is Asia's largest and the world's secondlargest lagoon.

As an Estuarine lagoon, it supports a unique assemblage of marine, brackish and freshwater species. The rich fish fauna in Chilika lake comprises about 317 species that include large and succulent mud crabs. JustMyRoots offers a wide spread of freshwater catches straight from the Chilika lake to your doorstep. Prawns from the lake become soft and pulpy when marinated and cooked and not tough and leathery. Based on the principle that meat on the bone is tastier, the Chilika

lake fish with its many bones is definitely the tastier alternative to sea fish.

Samiran Sengupta, CEO & founder, JustMyRoots, says, “JustMyRoots has always believed in delivering fresh food to your doorstep and freshwater catches from the Chilika lake is no different. JustMyRoots’ state-of-the-art packaging systems keep the food fresh and flavours intact till it reaches you. If freshly caught seafood can be delivered to your door, JustMyRoots can deliver it all. This time it is a little different. We are not only getting the raw products; our team of expert chefs are cooking them as well for you.”

JustMyRoots makes it possible for one to relish cooked seafood which is in a marinate and a masala gravy. The recipe doesn't take very long because the food only marinates for the amount of time necessary to make the gravy. The masala is simple yet delicious and is packed with flavour. One can order both fresh and cooked seafood according to their preferred taste on JustMyRoots.com.n

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COOL INNOVATIONS IN BEVERAGE INDUSTRY IN INDIA

Nutrition is next on this list. Consumers are adapting to a global crisis of scarce economic resources and strained political situations. They are looking for means to include affordable and sustainable sources of nutrition in innovative formats. This trend also overlaps with another mega trend – The Plant Base. Manufacturers are earnestly trying to enhance the nutritional values of our regularly consumed beverages. Be it by adding gut-friendly protein in your milkshakes or fortifying the juices with vitamins and minerals or dietary fibre. IMCD has a wide range of offerings in this category from clean and lean Plant Protein Isolates to clear Whey Proteins and Soluble Prebiotic Dietary Fibres. These ingredients are supported with documented claims and studies for helping manufacturers to include them in their formulations.

implies that consumers can now get their traditional juices and beverages and get to know the health science behind the various ingredients added to them.

Sugar content in soft drinks has always been a concern for consumers. While there are products in the market with artificial intense sweeteners for adults, the concern remains valid for children. Adding natural intense sweeteners like existing Stevia has its challenges like bitter after-taste which brings it in the not-so-preferred ingredient for formulators. Our product offering includes almost neutral-tasting stevia solutions. For those with very sensitive taste palates, natural taste modulators, and maskers are available to mask the aftertaste.

By Ms Niveda Bhadgaonkar, Head – Technical & Applications Development, Food & Nutrition, IMCD India

Nothing can beat the heat of scorching Indian summers more than a glass of cool beverage, be it an Ice-Frappe, carbonated flavoured drink or our traditional Indian beverages like Aam Panna, Kesar Lassi or Badami Milk. While these irresistible lip-smacking drinks energize us as consumers, they also leave the guilt behind – excess sugar or salt, nutrition that is negligible or lots of additives. The challenge for industry peers on the manufacturing front includes shelf stability, transport worthiness considering supply chain bottlenecks, and of course, cost competitiveness.

The beverage companies are facing constant pressure to deliver products at low cost, better shelf stability, innovative formats, and naturally healthier alternatives to present offerings. Great taste, best quality, and healthier-tasting natural ingredients always add extra bucks to improvise the regular versions of the existing beverage formats. These industry champions are focusing

on delivering new experiences to consumers and creating a niche for themselves as trendsetters. Some examples are packaged Aam Panna, Badami milk, milkshake, sweet lassi formats, carbonated fruit beverages or a fusion of fruit juice & dairy.

As per the Innova Market Insights top ten trends 2023 report, “Redefining Values” grabs the first position. Consumers today despite being inclined to low-cost products remain receptive to unique experiences, and products claiming planetary and personal health and well-being. Consumers are expecting brands to deliver quality, health, experience, and trust in one package. Launches in no added sugar, natural, and no added additives drink categories, are gaining steady attention. Now you can choose from a wide variety of natural packaged offerings beyond regular colas and juices like coconut water, almond drinks, and buttermilk while quenching your thirst and keeping your daily calorie intake in check.

In our application labs, we have been working on developing innovative & healthier concepts like no-added-sugar, high-fibre clear juices, and juices with healthy seeds like chia or basil suspended in them. We are also working on some of the concepts that very cleverly blend tradition with technology and can win Indian consumers which include – traditional ice tea in a no-addedsugar ice tea format or suspending herbal extracts or making herbal teas with suspension. This is further moving towards another trend for 2023 – Unpuzzle Health. This

Other Innovations in taste and texture include natural ingredients like natural colours, natural flavours, and texturizers like Pectin, Gellan Gum and CMC being adopted by the industry to move towards natural and cleaner products. IMCD is pleased to offer a wide variety of solutions in this category. Looking at the NPD (New Product Development) and Innovations being done in the soft drink industry, consumers can now enjoy the mega fusion of taste, quality, health, and sustainability at affordable prices. This is also what IMCD promises to deliver to their customers with their vast range of all these ingredients.n

Mintel, the experts in what consumers want and why, has today released the new edition of APAC Food and Drink Landscape. Centred on three themes: Inflation and Value, Physical and Mental Wellness and The Next Gen of Sensory Experiences, it explores the latest consumer trends and market developments in the region’s food and drink industry over the last 12 months.

Jolene Ng, senior global food and drink analyst, Mintel, discusses strategies for brands to help APAC consumers manage the rising cost of living as value becomes the primary motivation for their purchasing decisions. This and other recommendations are grounded by research and insights from regional food and drink experts.

Inflation and Value

Budget-conscious consumers will visit stores with cheaper prices and switch from their usual brands to save money on food and drink. This provides both a risk to grocery retailers that consumers will switch to better-value competitors and an opportunity to appeal to them by promoting savings worth a trip to the store. Price promotions for nonperishable essentials would be of particular interest to consumers as they gravitate towards shelf-stable and frozen items that can be stored for long periods of time.

Furthermore, indulgent categories will still be sought after. During the pandemic, we’ve seen consumers treat themselves for comfort. However, tightening budgets will call for more affordable treats. Retail brands thus have an opportunity to fill the treat void left by reduced out-of-home spending by providing food service-inspired treats at lower costs.

Inflation also presents an opportunity for private label salty snack category to innovate. Now is an opportune time for private-label snack brands to showcase product quality and position their offering as an affordable treat. Adding exciting flavour options and utilising digital technology will be key to growing

and reaching a new customer base.

Physical and Mental Wellness

Covid-19 changed people's daily routines, altering established sleep patterns for consumers of all ages. For instance, Mintel's research on Indian consumers’ mental and emotional well-being indicates that 66% of Indian adults say that their sleep issues (eg insomnia, exhaustion) have remained the same or gotten worse during the pandemic. Therefore, consumers across demographics need food, drink and VMS solutions that address sleep patterns and issues to achieve robust mental health and wellness. In addition to sleep, brands can help consumers manage stress and anxiety with personalised nutritional support for hormone balance and optimal health.

The rising edible beauty trend has also brought opportunities to the

food and drink industry, as seen in China. The concept of beauty from within resonates with Chinese female consumers, as our research shows that 67% believe that beauty supplements also help improve overall body function. Food and drink products could leverage this existing consumer perception by offering holistic health solutions. Post-workout drinks with added beauty benefits, for example, could be of interest.

The Next Gen of Sensory Experiences

The cocooning lifestyle has led to the exploration of ways for consumers to enjoy bakery products at home. In Japan, ready-to-bake frozen products, especially those that can be toasted or thawed in a short time, have become popular for their convenience and longer shelf life.

There are many other ways to attract

consumption for bakery products, but interesting visual presentation will be key as our research shows that 38% of Japanese consumers think that the presentation of a dish is just as important as its flavour. As an inherently indulgent category, brands will be expected to improve their health credentials and offer better-for-you options, particularly for the growing number of healthconscious consumers.

Meanwhile, in the carbonated softdrinks (CSD) category, brands will be looking at ways to use flavours to help consumers express their interests and cultural identity. Floral and plant are novel flavours in CSD with the potential to grow, which can also be tied to local culture. For example, Sakura/ cherry blossom is a floral flavour that is commonly associated with Japan. The approach of anchoring flavour with cultural references will also give a deeper meaning to the flavours beyond just taste.n

Das Electronics Work Pvt. Ltd. 1514, Solus, Hiranandani Est.GB Road, Thane (w) 400-607 OfficeBuilding No. 5A, Sagar Indl. Estate, K.N. Dhumal Nagar, FactoryWaliv, Vasai (East), Palghar - 401208, Maharashtra, India. www.daselectronics.in Websiteheadoffice@daselectronics.co E-mail+91 9322433394, +91 9022876667, +91 8433948494 Phone -

WHY ARE MULTI-SOURCE COOKING OILS MORE PREFERRED?

Society’s view of modern diet and human health has undergone drastic changes in recent years, especially post pandemic. We are a generation that is watching the steady rise in the number of deaths attributed to poor diet and is contributing to more than 12 million non-communicable diseases (NCD) related deaths in adults.

This amounts to a quarter (26%) of all adult deaths annually. The World Health Organisation (WHO), has identified four types of NCDs as having the largest contribution to morbidity and mortality — cardiovascular diseases, cancer, chronic respiratory diseases and diabetes.

There is general harmony that dietary habits are one of the dependant factors for chronic health problems, and that it is important to be mindful of the food we consume. For example, consuming healthy foods and reducing consumption of ultra-processed foods.

Fats are a good example, where recommendations are confusing and diverse. The strong anti-fat propaganda of the 1900s has evolved to a more balanced representation of fats in human health. Fats and oils play a key role in health – absorption of fat-soluble vitamin providing essential fatty acids, protection and insulation of organs.

Fats consist of fatty acids that provide different advantages and disadvantages. Some fatty acids also provide beneficial effects such as allowing for blood lipid management, maintaining the endocrine and immune functions, protecting through inflammation control, and better brain functioning.

It is, hence, increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet.

According to ICMR-NIN, adults with sedentary lifestyle should consume about 25 g of visible fat, while individuals involved in hard physical work require 30 - 40g of visible fat accounting to 15-30% of the diet.

Edible oils are the predominant source of fats in our daily diet. The nutritional value of edible oils depends upon the fatty acid profile, degree of unsaturation, and arrangement of fatty acid in the triglyceride structure. The consumption of PUFAs like linoleic acid (LA) and alpha-linolenic acid (ALA), in the diet are indispensable since they cannot be synthesized by humans.

There is however no natural oil that provides both, good functional and nutritional properties, and appropriate oxidative stability. Therefore, vegetable oils are modified using different methods to enhance their commercial applications with enhanced functionality and oxidative stability, and improved nutritional quality. Blending of oils is one such technique of modifying the profile at an industrial level or combining and rotating oils can be achieved at home.

Let’s understand a little about multisource oil. Over the last few years, there has been a sharp increase in the availability of multi-source oils in the market. So, what are multisource oils? Why are they being discussed with increasing focus?

A multi-source vegetable cooking oil is a mix of edible oils where the proportion by weight of one oil must not be less than 20 percent. The rationale for blending oils is that not all single oils offer the benefit of complete balance of fatty acids, and oxidation stability during high temperature. In addition to the WHO recommendations, for essential fatty acids, research shows that oils which have bioactive lipids such as medium chain triglycerides; antioxidant compounds and high oxidative stability are desirable for optimum functional and nutritive benefits.

To achieve ideal fatty acid combination traditional oil could also be blended with unconventional

oils. For example, blending soybean oil with other oils like rice bran oil, sesame oil and peanut oil provide omega 3 fatty acids, important antioxidants and bioactive compounds, which are beneficial for the prevention of chronic diseases.

Commercial multi-source oils come in several combinations to allow for creation of unique blends with different nutritional and functional benefits such as low absorption oils; oils with improved taste (Groundnut oil: sesame oil); oils for heart health (rice bran oil: sunflower oil with added oryzanol). The blending of high value oils with more affordable oils also helps keep the costs of the product competitive, in addition to offering a more complete fatty acid profile.

For a deeper understanding of the roles of individual oils in human health, let us have a quick look at the types of Fatty Acids in Edible Oils.

Edible oils have several fatty acids, which can be grouped into:

Saturated fatty acids (SFA)

Saturated Fats is generally higher in those fats which are solid at ambient temperatures. SFAs have 3 groups, short-chain(C2–C6), medium (C8–C12) and long (C14–C24) chain fatty acids, based on the number of Carbon (C) atoms. Saturated fats are crucial for health and perform various functions in the body, however depending on their chain length they increase the total and LDL-cholesterol in the body. Although, they have negative effects in the body, they are very stable and provide oxidative stability in the oil

Subhaprada Nishtala - The author is president at Association of Food Scientists and Technologists (I), Mumbai Chapter

and in the body. Blending is one way to achieve the benefits of SFA without the ill-effects.

Unsaturated fatty acidsMonounsaturated (MUFA) and Polyunsaturated (PUFA)

“Mono” means one. So, monounsaturated Fatty acids have only one double bond in their chemical makeup. Dietary sources of MUFA are Olive oil, Groundnut oil, Rice bran oil, Mustard oil/ rapeseed oil, Canola oil, Nuts like almonds, peanuts, Fruits like olives and avocados.

MUFA is less oxidative than PUFA and provides nutritional benefits like reducing total and LDLcholesterol being good for the heart.

“Poly” means multiple. Polyunsaturated fatty acids contain two or more double bonds in their chemical make-up. They are the least stable fatty acids to oxidation. However, research shows replacing SFA with PUFA helps in reducing total and LDL cholesterol.

PUFA consists of essential fatty acids- omega 3 and omega 6 which cannot be synthesized by the body. Dietary sources of omega-6 polyunsaturated fatty acid (PUFA) are vegetable oils such as canola, soybean, sunflower, and corn oil, whereas omega 3 fatty acids rich oils include fish oil, soybean. Since these are not very heat stable, and degradation products may pose a risk to human health, they are being blended with the more heat stable oils like groundnut oil and rice bran oil.

In conclusion, fats and oils are the basic ingredient in cooking and various food formulations. Vegetable oils lack certain essential characteristics in their natural form. It has been proven that consumption of fats and oils are related to cardiovascular diseases and obesity. Hence, there is need of healthy and stable oil in day-to-day life. Blending is a scientific, feasible and economical method to alter the physicochemical and

nutritional properties of the oil in a good way. Presently, it has become a common practice in the food industry. According to NIN, multisource oil is an economical and acceptable way to provide oil with a balanced fatty acid profile, greater stability and improved content of antioxidant and bioactive compounds.n

FRANCE’S NO.1 DAIRY BRAND, PRESIDENT LAUNCHES ITS MOST SOUGHT-AFTER CHEESE RANGE IN INDIA

France's no.1 dairy brand, President launches its most sought-after cheese range in India for the first time in the consumer market. President is part of the French Lactalis group, a global leader in the dairy industry, President brings the finest cheese to India, with global quality standards, perfect for the Indian palette.

The range covers cheddar and mozzarella cheese slices and cheddar cubes.

"Lactalis first came to India in 2014. Since then, we have been constantly growing, expanding our customer base and increasing our dairy range as well. President is a muchloved dairy brand around the world and its butter and cheese ranges are extensively used across many award-winning restaurants. We are very excited to launch President cheese in India and are confident that our customers would love it." says Rahul Kumar, MD, Lactalis India

Srinivas Raju, CEO, Tirumala Dairy, Rajiv Mitra, CEO, Prabhat Dairy, Subhashis Basu, CEO, Anik Dairy and MD. Gulfam Ansari, Brand head, President India who has fronted the project share their positive outlook on the launch and

have stated that Lactalis, with 250 facilities around the world, brings its quality obsession to India as well. India's consumption of cheese has been expanding, because it is a versatile product easily adaptable for desi cuisines. The team is immensely proud of the product and is confident about its performance in the market.

President cheese will be available nationwide in 204g and 765g sliced Mozarella and cheddar packs, as well as 200g cheddar cubes.

About President :

President, France’s No.1 brand in butter and cheese has won a lot of accolades for its quality. Founded by André Besnier in 1933 in the

town of Laval, France, in the Loire Valley, we bring over 75 years of French artisanship and tradition into the widest range of specialty butter. You can count on President as your personal butter coach, guiding you through the extraordinary blend of expertise, flavor, and culture that come together in specialty butter.n

Running through the same parentage our launch of Sugar Shine India has been way forward. Premixes, a scale of sprinkles, fondant, wafer paper, shine brush, and red velvet solution and so much more. With the recent additions in the vertical of premixes are the most unique flavors; rasmalai and red velvet filled with the goodness of cream cheese. Sugar Shine India plans to give a complete new outlook to the baking industry.

2022, has been a magical flow with things ameliorating Trade shows and exhibitions have added to the exposure that was needed

Every day we touch numerous lives We want to help shape a better baking world for bakers and, for our communities around

Magic Colours India has been a partner in the growth of the baking industry in India for over 8 years now and has built a very special relationship of trust and commitment with the fraternity Our quality products make us stand stronger than others in the markets. Focus on quality starts right from the procurement level and is maintained all the way until the products reach the bakers table.

Offering the fastest growing range of colours to fondants, petal dusts, drips, modelling and flower paste our range is huge. The latest range of Choco colours, edible lace paste, airbrush colours, sparkle melts have left the industry awed Magiculata being one of our best products still runs the lead.

Our values are part of our DNA. They guide the way we work with our business partners, within our communities and with each other.

KIKKOMAN TO BOOST SUPPLIES OF SOY SAUCE TO MEET EXPECTED SURGE IN DEMAND

Soy sauce is not only used in Japanese or Asian dishes but also in over 200 cuisines around the world. Perhaps less well-known is the fact that it is a key ingredient in processed food. According to a recent Innova Database report which covered information about new products and ingredients from 90 countries, soy sauce as an ingredient is used in nearly 90% of all processed food categories in around 70 countries.

These food product categories include ‘Sauces & Seasonings’, ‘Meat, Fish & Eggs’, ‘Ready to Eat’ and, perhaps more surprisingly, the “Snacks”, “Bakery”, “Confectionary”, “Dessert” and “Ice Cream” categories as well.

According to a recent Euromonitor report, one of the key trends in the food industry globally is ‘convenience’. Consumers have moved towards more ‘ready to eat’ products. In 2021, the Ready Meal market in India showed an increase of 16%, reaching a market size of Rs 13.1 billion. In 2026, this figure is expected to surpass Rs 24.2 billion.

As the world’s leading producer of naturally brewed soy sauce, Kikkoman is currently meeting the needs of the food processing industry globally. As the awareness and demand for soy sauce grow in the Indian food manufacturing industry, Kikkoman India will make efforts so that the Indian food processing industry becomes more aware of the value and necessity of using its soy sauce as an all-purpose seasoning.

The soy sauce’s versatility has made it a key ingredient in many food categories – it can be used as a cooking ingredient, marinade sauce, base seasoning for vegan products, natural flavour enhancer for soups, salads, frozen pizza, spreads, ready meals for children and even to make vanilla ice cream more delicious.

To this end, the company has created a dedicated sales team so that food manufacturer embracing this new trend can use the soy sauce in their products, secure in the knowledge that their ready meals and other processed foods will be more natural and delicious.

The company’s journey in India has already been marked by initial success. It has made deep inroads into the hospitality industry. In just 18 months since its launch, the high-quality and superior taste of the sauce has seen steady sales growth in over 30 cities through its authorised distribution network.

Hill Zill Wines Pvt. Ltd., the company renowned for creating unique alcoholic beverages with fresh fruits from orchards, has unveiled a new premium range of handcrafted fruit-flavoured wines called Pomona’s. Launched in the States of Maharashtra and Goa, it will awaken the senses of touch, sight, smell, taste, and feel for wine lovers.

Great quality wines bring out the essence of celebration by delivering a delightful all-round experience to consumers, which the company has been exclusively focusing on. The brand is now ready to teleport people into magnificent orchards laden with fresh fruits through the new range of Pomona's wines. The company has launched a unique combination of classic wine with the richness of natural flavors of fruits like strawberry and mango and the decadence of chocolate. The uniquely chosen flavours represent the three main seasons of the year. The subtle taste of ripe mangoes in the mango wine will rekindle the summer feel with every sip. The rosé-colored strawberry wine will take one on a walk through the luscious strawberry gardens in the monsoons.

They have also introduced the very first chocolate-flavoured wine that will surely add a Christmassy vibe to wine lovers during the winter. The richness of the wines will enable everyone to enjoy them in the purest form.

Packaged in see-through bottles, these wines first enthrall the consumer with a stunning visual of the liquid inside. The feel of the bottle and the uniquely designed labels will tickle your senses of sight and touch.n

FLEXIBLE PACKAGING: FUTURE OF THE INDIAN FOOD PACKAGING INDUSTRY

373.6 billion units of packaging were sold in India in 2021. Over the course of the projected period, the market is anticipated to grow at a CAGR of more than 6%. The growth of flexible packaging is mainly due to its low cost, ability to add colours and flexibility which is suitable for various shapes and sizes. India's flexible packaging market is anticipated to increase by USD 12.72 billion between 2021 and 2025, expanding at a CAGR of over 11%. The rise in demand for Ready To Cook/Eat foods, soft drinks, pharmaceuticals and cosmetic products will propel the growth of the flexible packaging industry.

What is Flexible Packaging?

Flexible packaging, in simple terms, is made of materials that can be modified easily into various shapes depending on the items being packed. There are several impressive types of flexible packaging and each type is used for a specific purpose.

Flexible packaging is made from recyclable materials like plastic, film, foil, paper, and other similar materials that are way lighter than rigid packaging types. They can include (but, are not limited to)

• Customizable packs and pouches

• Durable packaging items

• Shopping bags, shrink films, and sleeves

Importance and Benefits of Flexible Packaging in the Food Packaging Industry

The three main functions of food packaging are to pack the food, safeguard it from external damage & harm, and give consumers ingredient and nutritional information. The importance of traceability, usability and tamper indication as supplementary functionalities is rising. The top benefits include:

Increase Food Safety and Food Hygiene

The value chain includes touchpoints with a high risk of product failure or contamination before food reaches merchants, from traditional grocery stores to internet food sellers. To protect public health, flexible packaging enables food safety and sanitation at all of these touchpoints.

Convenience and Smart Retail

People today have hectic lives as they juggle work, family, and personal responsibilities. By providing convenience suited to food customers' lifestyles and assisting in the reduction of food and plastic waste, retailers support the food value chain in a crucial way.

Reduce Food Waste and Increase Sustainability

Resource efficiency is now more important than ever because of the environmental and material costs associated with food production and packing. Flexible packaging extends the shelf life of food by controlling the penetration of carbon dioxide, moisture, and oxygen to maintain the natural freshness of food goods for a longer time.

Flexible Packaging Costs Less

In comparison to bulky, rigid plastics, flexible food packaging is easier to make and less expensive. They are cost-effective without sacrificing quality. For instance, bag-in-box systems use significantly less plastic than rigid containers of comparable capacity and are significantly less expensive.

Types of Flexible Packaging

The common food packaging types include:

• Folding Cartons and Corrugated Boxes

• Flexible packaging like plastic bags made from oriented polypropylene and Triplex pouches made from polyethylene terephthalate (PET), aluminium and cast polypropylene (CPP)

• Paper shopping bags, Bagged fresh produce

• Paper towels made using water-based adhesives and tissue fibres

Future of Flexible Packaging:

Flexible packaging industry is mainly propelled by food and beverage sector. The use of flexible packaging is growing across a wide range of businesses, not just in the food and beverage sector, but also in FMCG products, healthcare, cosmetics, and many more industries. The production in India will need to increase by nearly 100% from the current levels as the demand for laminated products including formfill-seal pouches, tetra packs and laminated tubes is increasing at a rapid pace. If you are looking to get a packaging consultant, connect with SolutionBuggy and get all the services from India’s top packaging consultants.n

Arjun N Founder and CEO, SolutionBuggy

PESCAFRESH LAUNCHES NEW PROCESSING FACILITY IN MUMBAI

India’s first D2C brand in the seafood and meat category, Pescafresh, has launched a new processing facility and distribution hub in Mumbai for its seafood, meats, eggs, ready-tocook (RTC) and ready-to-eat (RTE) processing operations.

This Central Area Processing and Distribution Centre (CAD) in Lower Parel includes separate processing areas for seafood, poultry, mutton and RTC and RTE with industryleading temperature and humidity controls. It also has a culinary centre, dry storage, an office mezzanine, freezers, coolers, and loading docks. The unit includes an R&D centre to develop exemplary fresh products across the seafood and meats range.

Equipped with industry-referenced processing, analytical capabilities and based on European standards, the new facility will serve customers hygienic and 100% fresh Pescafresh products.

This facility reinforces the company's strategy of investing in infrastructure that enables the brand to create formulations that meet the needs of customers and market trends. It has been constructed to enable the highest standards in hygiene and cleanliness and various industry standard Sanitary Standards Operating Procedures (SSOPs) have been put in place. A visit to the CAD reinforces Pescafresh’s commitment to quality with spic and span

interiors, clear workflows, and employees maintaining high hygiene standards by wearing head nets, face masks, and gloves. A heavy focus on cold chain management ensures that all products through their entire life cycle are maintained in a temperaturecontrolled environment – this is a critical component in maintaining product freshness. Regular health and hygiene checks ensure that there is no danger of contamination.

“We are glad to announce the launch of the new CAD facility, a facility built to HACCP standards and keeping in mind regulatory and FSSAI standards. Our focus on providing the highest quality products, guarantees we have a system in place to ensure complete traceability – truly sea to shore to door and farm to fork. Apart from using cutting-edge technology, the company has a proficient well-trained in-house team to enforce rigorous quality measures, including the selection of meat through stringent grading and standardisation, and automated handling. In house training certification is also a must for all the employees, before they start working at the new facility,” said Sangram Sawant, founder, Pescafresh.

Pescafresh, which is present in Mumbai and Pune, will soon be launching its operations in Bengaluru and Delhi NCR.n

NOVA DAIRY INCREASES MANUFACTURING CAPACITY UTILISATION OF EXISTING PLANTS

Nova Dairy, the country's largest dairy manufacturer, has announced its newest innovation initiatives, which seek to increase capacity utilisation of its existing plants in Haryana, Madhya Pradesh, and Uttar Pradesh.

It is boosting its production capacity to meet the rising demand for milk and dairy products with added value by increasing its milk processing capacity while preserving product quality. In addition, the growing demand for dairy products that are nutritious and versatile as well as the changing lifestyles of urban consumers has motivated the dairy company to boost milk production.

It has production facilities in the North, West, and East of India. Currently, the factory in Kundli, Haryana, has a daily milk processing capacity of approximately 4 lakh litres of milk per day. Malanpur (Madhya Pradesh) and Kasganj (Uttar Pradesh) production facilities each have a capacity of 10 Lakh litres of milk per day.

The existing plants are staffed by trained professionals who oversee and operate the plants using cutting-edge technology. These plants are designed to produce a wide variety of dairy products with a guarantee of quality and hygienic conditions across the whole supply chain, from sourcing to delivery, using advanced technology.

Kuldeep Saluja, managing director, Sterling Agro, said, "India has turned into one of the world's major milk producing countries. The strong demand for and growth potential of processed foods and value-added dairy products has further facilitated the development of innovative goods. Since the beginning, we have always aimed to satisfy customer expectations by delivering high-quality products via technical and operational innovation. We continue to be motivated by this goal, which is why we've made such strides recently in refining our manufacturing capacity. "n

SILOS AROUND THE COUNTRY

The Food Corporation of India (FCI) intends to construct 111.125 lakh metric tonnes (LMT) of contemporary steel silos at 249 sites across 12 states utilising the Hub & Spoke architecture, at a cost of roughly 9,236 crores. These silos would be built in three stages over the following three to four years.

FCI would build silos with a capacity of 34.875 LMT at 80 sites in the first phase of the Hub & Spoke scheme. DBFOT (Design, Build, Finance, Operate, and Transfer) mode would apply to 10.125 LMT at 14 sites, whereas DBFOO (Design, Build, Finance, Own, and Operate) mode would apply to 24.75 LMT at 66 locations.

Tenders for DBFOO mode are set to open on October 31, 2022, whereas tenders for DBFOT mode were launched on August 10, 2022, with one project granted to a developer and others in the works.

These contemporary silos with bulk handling facilities are a scientific means of storing food grains and ensuring improved food grain preservation.

In the previously awarded and continuing Silo Projects, a capacity of 17.75 LMT has been completed/ put to use at 31 sites (including the Circuit Model), and 15.50 LMT is in different phases of implementation at 31 locations.

DBFOT (Design, Build, Finance,

Operate, and Transfer) and DBFOO (Design, Build, Finance, Own, and Operate) are the planned development models in which private firms will be responsible for the building and operation of these contemporary silos for a specified length of time. The land will be given by FCI in this publicprivate partnership (PPP) method of DBFOT, whereas the land would be purchased by private organisations under the DBFOO mode.

These silos, which will be erected in 80 places throughout nine states and one union territory (Punjab, Haryana, Uttar Pradesh, Madhya Pradesh, Gujarat, Rajasthan, Maharashtra, Bihar, West Bengal, and Jammu and Kashmir), are projected to cost more than Rs. 2,800 crores. These initiatives are developed in collaboration with state governments, Niti Aayog, the Ministries of Finance, Railways, and Steel.

These sophisticated silos near farms would serve as purchasing hubs (mandis), reducing distance for farmers while also reducing operational issues and complications. Mechanized operations keep silos functioning around the clock and minimise turn-around time for agricultural produce input and offtake, improving overall efficiency. Furthermore, as compared to traditional storage buildings, these new steel silos use around one-third the amount of area.n

Indian households are buying more packs of grocery products than pre-pandemic levels, but their consumption per gram has fallen about 14% as pack sizes have shrunk drastically, research firm Kantar said in its FMCG Pulse report.

Compared to the pre-pandemic period, India is shopping more frequently and buying more packs, and average monthly sales of fastmoving consumer goods (FMCG) packs in the country stood at 19.2 billion, or 62 packs per household, from April to August 2022, significantly higher than monthly sales of 15 billion packs, or 51 packs per household, before the Covid-19 outbreak.

But the increase is on account of shrinking pack sizes. While the packs bought pre-pandemic weighed on average 438 grams, the size has shrunk to just 309 grams now amid soaring inflation, the report said.

Nearly all consumer goods companies reduced the weight of multiple packs while keeping price points intact as prices of commodities such as palm oil, wheat, sugar, and coffee hit record highs. The increase in the number of packs bought is most significant in food products.

Before the pandemic, about 23 packs of food products were purchased by a household every month on average; however, between May

and August 2022, this jumped to 31 packs, Kantar said. Categories like chocolates, soft drinks, biscuits, salty snacks, and noodles continue their growth, while health and hygiene products saw a steep decline this year, the report said.

“This means that the pandemic codes are slowly expiring and indulgence has peaked,” it said. For example, in August 2022, 18% fewer volumes of health and hygiene products were purchased than in September 2020.

The fall in volumes was 8% from September 2021.

“None of the hygiene categories made significant long-term gains because of the pandemic, as these categories only influenced consumer behaviour for a season but could not have a major impact on their general behavior,” Kantar said.

Chyawanprash, which created waves because of its immunity positioning in the early days of the pandemic, fell a steep 75% while honey declined 56% during the same period. Large companies including ITC, Dabur, and Marico have either discontinued or pulled off shelves products like sanitizers, disinfectants, and sprays with the Covid-19 pandemic receding and consumer demand dipping sharply.

Most of these companies have launched multiple products amid a sharp spike in demand after the pandemic outbreak.n

INDIANS ARE BUYING MORE PACKS OF GROCERY PRODUCTS, BUT THEIR CONSUMPTION PER GRAM HAS FALLEN

TETRA PAK IS TESTING A PLANT-BASED BARRIER TO REPLACE ALUMINIUM IN CARTON PACKAGING

Marchetti added.

The prototype batch of single-serve packets with the fiber-based barrier has been tested since earlier this year, and it represents an important milestone in the development of future generations of alternative barriers.

Tetra Pak is experimenting with a fiber-based barrier to replace the traditional aluminium layer on its aseptic carton packaging in order to reduce carbon emissions while maintaining shelf life.

The aluminium coating is crucial in ensuring the safety of the contents inside the boxes. Despite being thinner than human hair, the aluminium layer generates one-third of the greenhouse gas emissions associated with Tetra Pak components.

According to Marco Marchetti, VP for Packaging Materials, Sales, and Distribution Solutions, the plantbased innovation will be deployed in the first half of 2022.

“Preliminary findings indicate that the packaging with a fiber-based barrier will deliver significant carbon dioxide reduction compared to typical aseptic cartons, as well as equivalent shelf life and food safety qualities.” Cartons with a greater paper content are also more appealing to paper mills; so, this concept has a clear promise for realising a low-carbon circular economy for packaging,” said Marchetti, who is located in Italy and trained as a mechanical engineer. He was commenting to to the press release in response to Tetra Pak Malaysia’s statement confirming the company’s commitment to sustainability via innovation and cooperation.

Even packaging is becoming more plant-based.

Tetra Pak prioritises replacing the aluminium layer since the material is non-renewable and requires

complicated and energy-intensive procedures. Furthermore, Marchetti stated that the ability to recycle the aluminium component of postconsumer cartons on a wide scale is inadequate, therefore upstream and downstream action is required to speed a progressive transformation.

To preserve the product, Tetra Pak

The firm’s other two packaging inventions were five tethered cap options and paper straws. The caps, which are claimed to be a global first, are intended to improve convenience during consumption while also preventing litter because they are linked to the packaging. The cap also has a plastic content decrease of 7% to 15%. The paper straw, on the other hand, claims to “further increase the usage of low-carbon, renewable materials” without jeopardising food safety or end-user drinking experience.

2022, commercial technological validation of a polymer-based barrier to replace the aluminium layer was done, assisting in understanding the value chain consequences of the modification and quantifying the carbon footprint reduction.” It also validated acceptable oxygen protection for vegetable juice while allowing for higher recycling rates in a nation where recyclers prefer aluminium-free cartons,” he said.

Marchetti stated that Tetra Pak will invest around 100 million euros (US$99 million) each year for the next five to ten years to explore more sustainable packaging choices outside of Asia. All of its European plants can now make plant-based polymer covering for carton containers, thanks to “major investments.” More work is being done to broaden the plant-based offering to include other items and plants.

The five tethered cap solutions have also been launched in Ireland, the Baltics, Spain, and Germany in a variety of categories such as water, juice, and milk, as well as forms such as on-the-go and family packs.

cartons are generally comprised of 70% paperboard, 25% plastic, and 5% aluminium. Where proper waste management and recycling facilities are in place, all materials are recyclable.

“However, we are eager to change and adapt in response to fast changing circumstances and rising demands from consumers, society, and authorities.”

We want to create the world’s most sustainable food package, one that is constructed entirely of sustainably sourced renewable materials, is 100% recyclable, and has no carbon footprint. We must transition from high-carbon, fossil-based materials to low-carbon, renewable materials in order to avoid depleting our planet’s resources. “This is critical to our lowcarbon circular economy approach,”

The ideas would be gradually implemented throughout Asia Pacific. Its plant-based packaging, for example, may be found in selected brands in Taiwan, the Philippines, and Oceania. In Japan, the alternative barrier is still being developed.

“In Japan, between late 2020 and early

“We are on track to achieve net zero emissions across our operations by 2030, with the goal of achieving net zero across our value chain by 2050.” As a Science Based Objective initiative-approved target, this entails, among other things, achieving a -46% decrease in greenhouse gas emissions across the chain by 2030, in accordance with the 1.5°C course. This is what the most recent climate science has informed us is required to avoid the most severe impacts of climate change, and we are totally committed to doing our role,” he added.

Tetra Pak VP for Packaging Materials, Sales and Distribution Solutions, Marco Marchetti

IN TELANGANA

To boost valuable groundnut production across Telangana, the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) and Professor Jayashankar Telangana State Agricultural University (PJTSAU) have joined forces to conduct 80 demonstration trials across the state.

The initiative funded by the Government of Telangana aims to expand groundnut production which is presently only cultivated on 0.3 million hectare of land in Telangana.

Director general ICRISAT Dr Jacqueline Hughes said she was delighted with the collaboration with the Government of Telangana and PJTSAU, that would likely see much-needed improvements to groundnut cultivation across the state, leading to improved farmer incomes.

"We look forward to drawing upon the institute's experience and expertise in developing inclusive and sustainable seed systems and value chains to deliver to farmers across Telangana, high quality, accessible, and lower cost seed.

Deputy director general - research at ICRISAT Dr Arvind Kumar congratulated all parties for the initiative aimed at not only boosting incomes but incentivising new farmers to enter into groundnut production.

Inaugural Capacity Building Program

About 300 farmers attended the inaugural capacity building program to accelerate the adoption of the new groundnut varieties held at the Regional Agricultural Research Station (RARS) in Palem, Nagarkurnool district, Telangana.

ICRISAT Accelerated Crop Improvement Research Program director, Dr Sean Mayes applauded participants for their involvement in the trials and said ICRISAT was pleased to be promoting another initiative to improve farmer incomes.

“We are pleased to partner with farmers and regional agricultural

centres in Telangana to work together to enhance farmer profitability and importantly, learn from each other during this project,” said Dr Mayes.

During the capacity building program, participants were exposed to quality seed production techniques and potential innovations to promote groundnut production and value chains.

Leaflets in local language detailing good agricultural practices in groundnut were distributed to farmers at the event for on-going reference material.

Speaking at the training, Dr Sujatha, principal scientist (oilseeds), RARSPalem said that access to new seed varieties for groundnut production remained a challenge, considering a farmer needs close to 100 kg of seed per acre of land.

“The availability of poor quality and mixed varieties of groundnut seed is also a concern that needs to be addressed and we are working with ICRISAT to ensure that new varieties will soon be available to farmers. said Dr M Sujatha, principal scientist (oilseeds), RARS-Palem

Dr Janila Pasupuleti, cluster leadercrop breeding, accelerated crop improvement, ICRISAT, added that the inability of farmers to adopt new seed varieties is partly due to their non-availability and fear of drawing lower profits.

She emphasised that farmer adoption of new groundnut varieties such as high oleic acid varieties would help them achieve higher yields, profit and potential new export opportunities while promoting best agricultural practices.

About the project

Groundnut Value Chain Innovations to Enhance Farmer Profitability and Promote Oil, Food and Confectionery Industries in Telangana is funded by the Government of Telangana and led by PJTSAU in collaboration with ICRISAT.

PJTSAU, with support from

ICRISAT, is conducting locationspecific research, identification of genotypes, and multi-location trials of varieties developed by ICRISAT to deliver suitable varieties to Telangana and improve groundnut seed systems in the state.

Seed production of India’s first high oleic acid groundnut varieties ‘Girnar 4’ developed by ICRISAT in partnership with the Indian Council of Agricultural ResearchDirectorate of Groundnut Research (ICAR-DGR), was undertaken on four acres of land at RARS-Palem during this year's rainy season.n

.interfoodtech.com .snackbaketec.com .pacmeche .com

NATURAL SCIENCE-BACKED INGREDIENTS PROJECTED TO POWER INDIA’S GROWING DIETARY SUPPLEMENTS MARKET

claims. The ideal ingredient for our times could therefore be seen as one that combines an appeal to tradition with high levels of scientific substantiation.

One ingredient that definitely passes both tests, and which is particularly well known in India, is ashwagandha. Used in Ayurveda for thousands of years to enhance focus and help reduce everyday stress, it’s one of the best studied adaptogens, and has been shown to positively influence stress responses. Furthermore, six in ten consumers – across all age groups – have heard of it, making it one of the best known ingredients for cognitive support.

In 2021, India’s dietary supplement market had an estimated value of €3.9 billion – by 2026, that figure is forecast to increase to €10 billion, growing at a CAGR of 22%. This growth has been driven by major behaviour change among Indian consumers, 41% of whom have reportedly increased their supplement intake over the past 12 months.

There are many reasons for this. Long before anyone had heard of Covid-19, consumers across the world were becoming more proactive when it came to health and nutrition. Unsurprisingly, however, the pandemic accelerated this trend – globally, six in ten now seek added functional benefits from everyday foods and beverages.

However, people aren’t just looking to nutraceuticals for immune support, or other physical health benefits – there has been a major increase in demand for products that target areas like mental wellbeing, stress relief, sleep support. This is perhaps unsurprising given that we are living through times of huge stress. As Innova Market Insights noted in 2020, “Recent events have had a significant effect on mental wellbeing, with many people facing increased rates of anxiety off the back of the Covid-19 pandemic”. Since then, of course, new sources

of uncertainty have emerged –inflation, economic volatility and a seemingly unstable geopolitical situation.

This has changed the landscape for the food, beverage and supplements industries which, according to Innova, are increasingly “playing a part in tackling mental unease, with mood-boosting products ranging from those formulated and promoted to aid a general ‘feel good’ factor to those targeting more specific mood worries, such as anxiety, stress and poor sleep.”

Another key area is demand for solutions for memory and other areas of cognitive wellbeing. In 2020, supplements offering cognitive benefits accounted for one in six supplement launches in Europe, and one in four in Australia and New Zealand. This trend is particularly pronounced in India, where brain health or mood accounted for 30% of health claims in supplement launches in 2021 (compared to 13% for Asia as a whole).

One of the other effects of the pandemic was a desire to return to natural and traditional ingredients, with many consumers turning to trusted ancient remedies as a response to the crisis. Globally, the number of launches of products with functional botanicals almost doubled between 2018 and 2020, and in Asia

botanical and herbal supplements accounted for one in five launches in 2021.

But while tradition appeals to consumers, so does evidence. Today’s typical consumer is more skeptical and more scientifically savvy than he or she was in the past. Four in ten don’t trust brands because they believe they make misleading health claims around the ingredients in their products. The same number say they are motivated to buy a healthy lifestyle product after seeing scientific data supporting its benefits.

In India, scientific substantiation is one of the top purchase drivers: 46% of consumers say they do their own research on products’ ingredients and benefits, with 43% of them doing their own research on scientific data

In an uncertain world, consumers’ needs are evolving rapidly. Population aging has shifted priorities, areas like sleep improvement and stress reduction are high on the agenda, and consumers are increasingly aware of the complex links between various health states. By using scientifically proven botanical ingredients like ashwagandha, brands can tap into some of the most important trends in India’s growing nutraceutical market.

India is fast establishing itself as a nutraceuticals manufacturing hub. The domestic dietary supplements market is anticipating growth of 15% this year and India currently holds 2% of the global nutraceutical market but that is projected to grow to 3% very quickly. n

John Quilter - (The author is vice president at Kerry’s Global ProActive Health portfolio)

EIGHT EASY WAYS TO INCREASE YOUR PROTEIN INTAKE

Monica Green - The author is writer expert at Myprotein

Think you’re eating loads of protein but you check your calorie tracking app to see you’ve only had about 60g? Don’t worry, that’s a familiar feeling.

You probably know why protein is important (muscle building and maintenance and keeping you feeling full) but you might be struggling with the how. How exactly are people eating over 100g of protein every day?! OK, you might not need that much, but consuming enough protein is vital for seeing training gains.

The experts from Myprotein India, share Eight easy ways to increase your protein intake naturally.

Start the day with proteinThere’s nothing like protein in the morning. It’s the most satiating macro and far more likely to leave you feeling fuller for longer than carbs or fats. Have a high-protein breakfast and you’ll feel like a member of high satiety all morning long. Think more along the lines of dairy products like cottage cheese, quark, Greek yoghurt, eggs or even just a protein shake. And of course, a personal favourite is protein oats (‘proats’ to long term fans).

Build meals around proteinMeal prepping can be a minefield at the best of times. But a way to make the whole process simpler and ensure you’re getting enough protein is by picking your protein source wisely, whether it’s meat, chicken, beans or tofu. You should also think about how much of that protein source you need to reach your protein goal for that meal.

Eat more dairy-

Dairy is one of the easiest ways to reach your protein goal. Dairy products like Greek yoghurt (about 10g of protein per 100g) are great additions to a meal or a nice and easy dessert. Try adding grated cheese on top of meals, having a glass of milk or making a yoghurt bowl before bed to top up your protein intake. Dairy is also rich in other essential nutrients like calcium and iodine and there are plenty of low-fat options.

And the best bit is it’s a relatively cheap protein source too.

Stock up on high-protein snacks-

Another tip to increase your protein intake is to stock your house, your bag and your pockets with highprotein snacks so you always have some protein to hand. Protein bars, nuts, seeds, and powder sachets are all incredibly convenient, so sure you’re never caught snack less. Yoghurts, cheese snacks and hardboiled eggs are all great too. Stock up with them and you’ll never find yourself staring into the fridge in search of a protein-filled snack.

Protein shakesProbably the most convenient on this list is protein shakes. Adding a shake into your day tops up your protein by about 20g, making that goal much easier to reach. And they can be super convenient. All you need is

water, but you can also get fancy and add milk, peanut butter, berries or oats. Post-workout, a protein shake can speed your recovery and help your muscles rebuild.

Include larger portions of protein with meals-

If you’re used to an 85g-115g portion of protein with your meals, bump it up to 170-225g and see how quickly your daily protein intake increases. This works best with lower fat protein sources to keep heart health in mind.

Add seeds for extra proteinChia seeds and hemp seeds are additional sources of plant-based protein that are also rich in fibre and healthy fats. Add hemp or chia seeds to smoothies, or as toppings on salads or soups for extra crunch and increased protein. Chia seeds contain almost 5g of protein per tablespoon and hemp seeds contain about 3g per

tablespoon.

Add protein to carb-heavy meals-

Carbs aren’t the bad guy, but carbheavy meals like pasta can benefit from added some protein. Whether shrimp, steak, tofu or grilled chicken, prep some extra protein during the week to add to pasta dishes or stir fries to increase the protein content.

There are several reasons why you might want to increase your protein intake — doing lots of activity, trying to build muscle, or recovering from exercise. Increasing your protein intake will be easy once you try some of the suggestions from this article. Stock your fridge with convenient, tasty, macro-friendly snacks, plan your meals around your protein source, and start your day off right with a good dose of protein.n

MICROBIAL RENNET FOR VEGAN CHEESE CASMB CONDUCTS AWARENESS PROGRAMME ON ZED CERTIFICATION FOR MSMES

Rennet is an essential element of the cheesemaking process and is used to coagulate, or thicken, milk into curds. Rennet traditionally comes from animals. Specifically, it is an enzyme called chymosin or rennin that is taken from the stomach lining of a calf, ewe, or kid (baby goat). The use of animal rennet to make cheese can be a problem if you're a vegetarian. Although it is less common, vegetarian-friendly cheese made from rennet derived from plants or microbial rennet is available. When this type of rennet is used, it makes the cheese vegetarian. Demand for microbial coagulants is also expected to increase as vegetarian diets and non-animal sources increase.

Microbial Rennet

Microbial rennet is a coagulation factor produced by living microorganisms such as fungi, mould, or yeast. These organisms grow in a controlled laboratory environment and are monitored for the production of the right amount of fungus, mould, or yeast, and no fungi will be present in the final product.

Enzymes are needed to coagulate milk and separate it into whey and curds, which is an important step in the cheese production process. Some moulds have enzymes that are similar to chymosin. These enzymes are extracted in a lab to make microbial rennet. Proteolysis is usually considered as the main biochemical process when cheese ripens and one of the most important factors for the growth of the typical flavour of the cheese. Rennet is one of the proteolytic factors involved in cheese production.

Microorganisms substitute for calf rent

Well-known microorganisms are used to produce rennet, which can replace calf (animal) rennet. In the production of cheese, some microorganisms such as Aspergillus oryzae, Rhizomucormiehei, Rhizomucorpusillus, Endothiaparasitica, and Irpexlacteus are widely used to prepare rennet. Worldwide, rennet from microorganism constitutes 30% of the whole cheese produced. Microbial coagulants have good taste profiles. In addition, the cheese produced from these coagulants has a high shelf life and is free of the bitter taste.

Benefits of Microbial Rennet

• Less Expensive: Compared to rennet produced from animals, generally veal, microbial rennet is much less expensive to produce. This means that the cheeses made using microbial rennet cost less to produce.

• Vegetarian: This type of rennet is not derived from animals, meaning vegetarians are allowed to consume it.

• Organic: Readily available with organic labeling.

• Kosher: Readily available with Kosher certification.

• Extended Shelf life: Most animal rennets have a 2-3 month shelf life while most microbial rennet will last up to 24 months.n

The CASMB (Chamber for Advancement of Small & Medium Businesses) organised a one-day awareness programme on MSME’s ZED Certification Scheme at Mumbai and Pune recently.

The Ministry of Micro, Small and Medium Enterprises launched the ZED (Zero Defect Zero Effect) Scheme to motivate entrepreneurs in manufacturing high-quality products. This will meet the demands of the national and global level customers. The main motto of this programme is to boost entrepreneurship and support the Government’s ‘Make in India’ Scheme. The Ministry encourages the MSMEs rated under the ZED programme with several awards and benefits. It works to promote adaptation of quality system, energy efficient manufacturing and encourage MSMEs to upgrade their quality standards and processes with adoption of Zero Defect production processes.

ZED is MSME Ministry’s sustainability certification & encourages manufacturing of goods in the country with “zero defects” and ensures that the goods produced are “zero effect” on the environment.

Objective of this awareness programme was to disseminate information and create awareness about the ZED process to the members of CASMB. The programme was conducted

in association with CASMB, ITCFSAN and ISHRAE. Chief guest Praful Umare (IEDs, Asst. Director, DFO, and Mumbai) blessed this event with his presence. After the inauguration, traditional auspicious lamplighting ceremony took place, as a tribute to Mother Saraswati, the Goddess of Knowledge.

Speaker B Krishnamurthi, ZED consultant, spoke on ZED certification scheme. An insightful presentation was given by him followed by pledge taking session. The scheme was to provide relevant and implementable support to Micro, Small and Medium Enterprises in Manufacturing Sector in enhancing their capabilities and in overcoming their problems. Benefits of this certification is that, it provides subsidy of 80% for Micro, 60% for small & 40% for medium enterprises with additional 10% for woman-owned units. Amount worth Rs 5 lakh is sanctioned for upgradation per MSME, out of which Rs 2 lakh is subsidy towards consultancy fees & Rs 3 lakh for technology upgradation. It was well received and most of the MSMEs instantly registered in the ZED mobile app and 20 participants registered for Bronze certification on the spot in Pune.

Attendees got a chance to interact with MSME officials and clarify their doubts. Overall 110 + enterprises participated in the programme from both Mumbai and Pune locationsn

Dr Ayushi Verma (The author is a product development manager and can be reached at ayushi.verma@duketoms.com)

WELCOME THE MAGICAL SEASON OF THE YEAR WITH CORNITOS FAZER FROM FINLAND LAUNCHES ITS CONFECTIONERY PRODUCT RANGE IN INDIA

Fazer, one of Finland’s oldest confectionery companies, has partnered with Aberdeen Group to launch its wide range of chocolate and confectionery brands in the Indian market. The company’s popular bestsellers such as Karl Fazer, including the legendary Karl Fazer Milk Chocolate “Fazer Blue” and Geisha pralines will be available to Indian chocolate lovers via Aberdeen Group’s network of distributors including major retail outlets, airport stores & e-commerce platforms.

Founded in 1891, Fazer is one Finland’s oldest and largest food companies operating in the area of bakery, confectionery, non-dairy, and plant-based food products. The company is present in 8 countries and exports its products to more than 40 countries worldwide. Fazer’s bestselling confectionery brands include Karl Fazer Milk Chocolate “Fazer Blue” and Geisha pralines. In 2022 Fazer Blue, Finland’s most loved chocolate, which first went on sale in 1922, is celebrating it’s 100 years anniversary. Karl Fazer’s golden signature and the blue wrapper have been the emblem and quality guarantee of milk chocolate from the very beginning. Geisha chocolate was launched in 1962. This chocolate was born out of the idea of combining Mimosa, a popular crispy filling from a Japanese bakery product, with Fazer’s esteemed and

well-known milk chocolate. Success was assured from the very first moment. Geisha is Fazer’s international bestseller.

Announcing the entry of Fazer into India, Ritva KoukkuRonde, Finland’s Ambassador to India, said “I warmly welcome the 130-year-old Fazer’s arrival in India. Fazer is a legendary Finnish foods company, known for great taste and excellent quality, and I wish them the best of success as they set out to capture the hearts of Indian chocolate lovers.”

Commenting on the partnership with Fazer to launch their products in India, Anil Nair, Managing Director, Aberdeen Group said, “We are set to delight Indian customers with Fazer’s delicious range of bestselling chocolates. With our strong pan-India presence and our robust distribution network through 70 plus distributors, major retail outlets, airport stores, and e-commerce platforms, we aim to make Fazer products available to consumers across India.”

The Aberdeen Group India specializes in global FMCG commerce with a primary focus on imports and distribution of confectionery, beverages, crisps and snacks, ready-to-eat, and health and well-being brands. It has been instrumental in bringing the best of premium confectionery, beverage and gourmet brands from across the world directly to the Indian consumer palette.n

The arrival of winters calls for some warmness. Cornitos is an absolute partner in the most magical season of the year. To stay healthy and active in the cold go for some tasteful and healthy nuts. The brand brings to you Roasted Cashews, California almonds, Peanuts and Corn Nuts in exotic flavours and with health benefits for an active lifestyle. Gear up and get ready to welcome the winter season with these mouthwatering snacks.

Cashews- Enjoy the premium roasted cashews in two flavours- Lightly salted with the right amount of salt and pepper & herbs- the unique combination of flavours. This makes for a perfect healthy snack.

Almonds- The rich and healthy almonds in two

flavours; with the perfect blend of salt, the lightly salted almonds keep you ready for an active lifestyle. Smokey barbeque- the zesty smokey flavours make it a perfect snack.

Corn Nuts- Host a party with the crunchy Corn Nuts which are offered in three flavours- the thrilling Cheesy Jalapeno Corn Nuts, the irresistible Lemon Chili Cilantro and the Ideal Spanish Tomato Corn Nuts.

Roasted Peanuts- These Long peanuts are healthy and full of taste which cannot be resisten

age Coffee, a Delhibased caffeine innovation FMCG company that manufactures, markets, and distributes innovative packaged caffeine related products, has announced the launch of three exciting new snacks – Coffee Peanut Bars, Caffeine Almond Bars, and Chocolate Oats Cookies. These munchables provide consumers with apt options in the healthy snacking category as all of them are gluten-free and crafted with natural premium ingredients and contain no preservatives or colourants. These snacks are very handy and have been created for the fitness age where they can be consumed on-the-go. The brand will continue to be on the march within the healthy snacking market and introduce a diverse range of snacks.

The Coffee Peanut Bars are a flavourful delight with heavy nutty goodness packed to the brim with delectable coffee flavour. Its satiably glutenfree bite is enough to keep the consumer fuelled for the long run. The scrumptiously nutty bar is priced at Rs 99 for the

single pack and Rs 495 for a 200 gm bundled pack of five.

The Caffeine Almond Bars come with 90 grams of caffeine, highquality almonds and peanuts and wrapped in a rich nougat base. This snack with an irresistible caffeine kick comes at Rs 99 for the single pack and Rs 495 for a 150 gm bundled pack of five.

A delight for the health enthusiasts and for anyone craving for quality snacking options, the Chocolate Oats Cookies come abrim with the flavoursome chocolate and healthy oats. These craft cookies are artisanal in every bite with a gluten-free character fuelled with antioxidants, minerals, and fibres. It provides the ultimate guilt-free indulgence.

The heartily delectable taste of chocolate and oats mashed into a crisp cookie is available in a 100 gram pack priced at Rs 199.

Bharat Sethi, founder and CEO, Rage Coffee, stated, “Rage Coffee’s core identity has always been to be recognised as a consumer feedback-driven caffeine innovation brand. With the introduction of these three super healthy snacks, we are entering the snacking category with the promise of providing the absolute best to millions of our consumers, who are called as Ragers. We have received an overwhelming response to all our products till now, and we hope to keep creating a revolutionary rack of snacks that are purposebuilt for health-conscious consumers.”n

PRECISE RESULTS: NEW ANALYTICAL INSTRUMENT UNITES

TASKS IN 1 INSTRUMENT

The new instrument analyzes liquid, translucent samples for their optical spectrum, color, and water parameters. Or any of the three. Operators speed up their processes and improve the quality of the results using Easy VIS. They, therefore, save money, time, and space.The compact Easy VIS by METTLER TOLEDO efficiently analyzes fluid and translucent samples. As a true all-rounder, it covers three measuring tasks in one instrument.

The instrument takes over the measuring tasks of up to three instruments: a colorimeter, a spectrophotometer, and special measuring methods for water testing, such as titration. All this power rests in one instrument about the size of a notebook. The results appear on screen in trustworthy accuracy, precision, and repeatability –within seconds. That saves money, time, and space. The instrument’s name is Easy VIS, one of the nextgeneration EasyPlus UV/VIS spectrophotometers produced by METTLER TOLEDO.

Ease of use in a new dimension: Closing the lid of the Easy VIS spectrophotometer produced by METTLER TOLEDO automatically starts the measurement.

Manufacturers benefit in many ways A typical place for Easy VIS is the QC lab at small manufacturers in the food and beverage industry, environmental testing labs, or any industry needing quality control and supervising their process- or wastewaters. The Easy VIS is used during multiple steps of the production process: For inspection of raw materials, quality control of semi-finished and finished products, or testing the water quality of wastewater.

This streamlines the production processes considerably. Those who used to send their samples to an external laboratory profit even more, as they can now analyze most samples independently at an internal cost.

The visual user interface with

workflow guidance allows you to simply scan and measure. Even untrained staff can operate Easy VIS intuitively. This increases the integrity and repeatability of the analysis and saves training time.

Easy VIS operates within a wavelength range of 330 to 1,000 nm. The light source is an easy-toreplace tungsten lamp, which any operator can replace within no time.

The partner device, Easy UV, covers the full UV/Vis spectrum with a wavelength range from 190 to 1,000 nm to cover additional applications in the UV range. Plus: The Easy UV runs with a power-saving and maintenance-free xenon-flash lamp.

Analytic precision in three fields of expertise 25 standard-compliant color scales in the visible range come pre-installed and can easily be used. Some examples are ICUMSA™ for sugar color, ESBC for beer quality analysis, or OIV CIELab for wine color determination. The results reveal the quality of the product

within seconds.

Water analysis shows, for example, the concentration of Aluminum, Ozone, Chlorine, or Polyphenol. This reveals whether the water is fit for human consumption or can be used in further production. Is the wastewater safe to release? With its numerous built-in water testing methods, the spectrophotometer can quickly provide the answer.

For spectrophotometry, the sample is analyzed at the wavelengths where the sample has its characteristic absorption of light. The Easy VIS measures the transmitted or absorbed light and the reading reveals the sample’s concentration or purity.

The PathDetect™ function of the compact Easy VIS spectrophotometer produced by METTLER TOLEDO recognizes which path length is measured and reduces errors.

A typical analysis with the Easy VIS The testing procedure is very

simple: One cuvette holds the blank measurement, and another is prepared with the sample. After choosing the desired analysis method, the cuvette is placed in the cuvette holder. The PathDetect™ function recognizes which path length is measured. Closing the lid automatically starts the blank measurement. (By the way, the blank measurement is stored for seven days. So, this step can be neglected during the rest of the week unless the measurement parameters change). After determining the blank, the sample cuvette is brought into the measuring position. The measurement starts again automatically after closing the lid. Within seconds, the results show up on the screen. Now Easy VIS is free to analyze other samples or to start a different analysis method. With the EasyDirect™ software, these results may be automatically saved or exported to an external storage device or exchanged with a data management system (e.g., LIMS).

Conclusion

Easy VIS has the potential to replace up to three other instruments, performing color measurement, water analysis, and spectrophotometry. It does so with trusted accuracy and precision – within several steps of the production process. All this saves money, time, and space. Check with your local METTLER TOLEDO representative about how unique the price performance is!

Good to know

METTLER TOLEDO’s new EasyPlus instrument line embraces the Easy VIS and Easy UV spectrophotometer. Both instruments offer equal benefits to their operators in accuracy, speed, and compactness. They differ in two aspects: wavelength range and light source. The Easy UV is of special interest to those working within the UV range from 190 to 1,000 nm. Its xenon-flash lamp is maintenancefree and requires no changing.

Find out more on www.mt.com/ easyplus-uvvis or contact your local sales representative for more n