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FOODANDBEVERAGE MATRIX
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May 2021 | Food And Beverage Matrix
FOODANDBEVERAGE MATRIX
MONTHLY NEWSPAPER FOR F&B INDUSTRY Hello Everyone
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SOSYO HAJOORI BEVERAGES PVT. LTD'S100 YEAR-OLD FLAGSHIP PRODUCT SOSYO PARTNERS WITH ROYAL CHALLENGERS BANGALORE
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urat (Gujarat) [India], April 22 (ANI/PNN): Sosyo Hajoori Beverages Pvt Ltd, one of the oldest food and beverage companies of our country has announced the association of its flagship brand Sosyo with Royal Challengers Bangalore as their official refreshment partner. Originated with the purpose of promoting socialising the brand was established in the pre-independence era and has a legacy of close to 100 years. With its unique taste offering it has carved a special place in the hearts of its consumers. Started with a humble beginning, Sosyo is now an international brand with its presence in 15 countries across the world.
Royal Challengers Bangalore has become a dearly loved and celebrated team over the years. The thought behind the association is to support the team that takes on the challenges and pushes us to play bold in all the areas of life. The campaign Refresh your game along with the hashtag #DrinkBold #DrinkSosyo aims to promote those ideals of the team. Abbas Mohsin Hajoori and Aliasgar Abbas Hajoori, Directors SosyoHajoori BeveragesPvt. Ltd. “We are extremely excited to welcome Royal Challengers Bangalore while we move towards one of the biggest festivals of India, T20 tournament with all its glory and extravaganza. Our oldest and most appreciated
brand Sosyo will be spotted in the dugouts refreshing our players during the whole season of T20. We wish the team all the very best for the upcoming season and we look forward to seeing their bold performance.” Speaking of the partnership, Rajesh V Menon, Vice President & Head of Royal Challengers Bangalore, said, “We are happy to partner with SOSYO Hajoori as our official beverage partner. This T20 season coincides with the peak of summer and having SOSYO’s wide range of beverage offerings is helping the team stay hydrated.”n
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May 2021 | Food And Beverage Matrix
TECHNOLOGY-ENABLED RESTAURANTS IN INDIA WILL BE THE NEW NORMAL
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he food and beverage industry has undergone a slew of transformations ever since the start of the Covid-19 pandemic last year. India’s F&B industry, like most other countries, has also had to rethink its business strategies and come up with innovative ways to serve customers and keep their business running. Although trends like takeaway and drive-through continued to grow due to the restrictions on restaurant dining, hoteliers have had to adopt more technology-based solutions. From digital menus that are available with a barcode scan to contactless payment options, restaurants across the country have hurtled towards tech-based solutions to stay afloat in what was already a cutthroat market. Below are a few of the major trends that will dominate the food and dining industry this year.
Dheeraj Talreja
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Cloud Kitchens: Essentially, these are rented commercial spaces that produce food only for delivery purposes. The delivery-only model works wonders due to social distancing rules that are here to stay in the foreseeable future. Also known as virtual restaurants, cloud kitchens minimise operational costs that come with the hiring of waiters, and other restaurant staff and maintenance personnel.
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Contactless Delivery Services: The idea behind contactless delivery service is to reduce the volume of physical contact between delivery agents and customers. Restaurants and food delivery apps are continuously expanding these services to cater to the rising demand of hygienic and contact-free delivery options from customers.
AAK Group President India
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Tech-enabled in-restaurant dining experiences: Technology that was earlier thought of as a luxury is now becoming a necessity. The emergence of QR codes across restaurants for more contact-less dining experiences is one such example. QR codes will play an instrumental role in implementing a contactless menu and digital payments at the restaurant. In addition to this, pre-ordering services help diners to cut wait times
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at restaurants and ensure that their food is ready by the time they reach. Last but not the least, reservations and waitlist management softwares will ensure that restaurants aren’t overcrowding and can adhere to social distancing norms. Self-ordering Kiosks: Large Quick Service Restaurant (QSR) players like McDonalds and KFC have already employed this form of service. Kiosks are small standing digital systems that allow customers to place orders for themselves. They speed up service with a significant reduction in time taken for placing orders. Kiosks are versatile systems that enable customers to curate their orders and pay for them via their preferred mode of payment with minimal physical contact. Healthier Food Choices: Consumers are now more careful than ever before while making food choices. There is a paradigm shift in food consumption from comfort food to healthy foods such as more vegetarian meal options. The concept of farm to fork is growing among millennials who are consciously avoiding junk food intake. The food service industry will thus have to continuously innovate their offerings based on changing consumer preferences that are influenced by health trends and global events such as this pandemic.
With customer preferences and habits undergoing massive changes and restaurants following suit to cater to these newly arising trends, the pandemic can be seen as a catalyst for change in the F&B industry. A recent survey conducted by RTi Research found that, of the 31% of consumers who had food delivered to their homes for the first time, 66% said they would keep doing so after the global pandemic. This means that there could be a permanent behavioural change with respect to people dining and socializing. This means that restaurants will need to prepare for a different world even after social distancing restrictions are eased. And the adoption of tech-based solutions is sure to make this transition easier for hoteliers and restaurants. n
FD / Ice-Cream
·Cheese Analogue
Yellow Fat
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May 2021 | Food And Beverage Matrix
STOP OVERFILLING TIGHT PROCESS CONTROL REDUCES COSTS
When producing millions of products every day, process control is imperative. A chocolate bar manufacturer is managing their steadily growth by realizing measurable productivity improvements and cost reductions with leveraging technology to optimize its filling process.
With over 3 million chocolate bars produced every day, Ritter Sport is one of the largest chocolate brands in Germany. The family-owned company is known for their square chocolate bars that are exported to more than 100 countries. Net content and foreign body control is performed at different control points along multiple production lines to maintain the high quality standards that make them a favorite worldwide.
Two ways to reduce overfilling The company uses two methods to check net content. Square bars are manually checked whereas specialty bagged products are inspected with automatic checkweighers. Data from all checkweighers are collected and reviewed with FreeWeigh.Net® statistical quality and process control software. The goal is to optimize filling so underfilling is eliminated and overfilling minimized. Square chocolate bars are checked immediately after the bars have been pressed out of the molding form. An operator takes
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samples from the belt at a predefined time interval. These samples are checked on a METTLER TOLEDO ICS bench scale and the data is stored and managed with FreeWeigh.Net®. With a daily production of more than 3 million bars, reducing overfilling by just 1 gram can save the company about 3 tons of raw material every day. With FreeWeigh.Net®, all results can be monitored at the point of production, as well as from a remote PC or mobile device. In the event of a process deviation, the operator is immediately informed and can follow instructions provided on the screen to make adjustments. This enables fast intervention and reduces additional overfilling costs.
Optimized net content control When exporting to so many different countries, adhering to various net content requirements can be a challenge. FreeWeigh. Net’s integrated tolerance system supports Ritter Sport in complying with national and international net content legislation and global food standards. The control software helps with optimizing fill quantities based on local requirements.
Benefit from trending functionality to detect tolerance violations and minimize process interruptions.
No Growth Limits Expand quality control set-up at any time with minimal effort. • • Ritter Sport has been pleased with the easy integration provided by FreeWeigh.Net, as well as the software’s ability to grow with its production needs. Company management is confident that METTLER TOLEDO products will continue to be an integral part of Ritter Sport’s operations well into the future.
Quick Response to Deviations
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Easily integrate third party devices. Scale up from a compact single station to a networked system. Monitor your results from a PC or from a production terminal touch screen.
A Range of Quality Control Data Control the full spectrum of quality data by collecting attributes or adding results of visual checks to the database.
Ensure package quality by testing: Immediately react to any deviations and minimize downtime. •
Receive immediate notifications via email or SMS wherever you are.
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Expiration dates Label print quality Moisture data
www.mt.com/FreeWeigh-ppn
Grow with production needs A wide range of standard devices and specialized instruments can be run with FreeWeigh.Net®. Checkweighers, metal detectors and other instruments can be linked and integrated into a single qualityreporting system.
MANDIRA BEDI SIGNS MILK MAGIC AS BRAND AMBASSADOR, JGF has signed in Mandira Bedi as its brand ambassador to promote the product range in paneer category. Bedi is a familiar face across masses whereby her versatile personality as an actor, mother, sports commentator, fitness enthusiast will benefit the visibility of the product range, so the company said.
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he brand is most popular in Bihar, Chhattisgarh, Orissa, Rajasthan, and Telangana among others.
Jayshri Gayatri Food Products (JGF), which has recently ventured into the B2C domestic market with dairy products brand ‘Milk Magic’,
Commenting on the potential of the paneer category, Kishan Modi, MD, Jayshri Gayatri Foods, said, “Paneer has always been the star product of Milk Magic among NRIs and now in India as we have recently forayed in the domestic B2C market. The pandemic has evolved Indian consumer preferences towards packaged food products, especially for paneer, as safety and hygiene become prime concerns. As the
market expands, we see a huge potential for this category in India and will soon launch a never-before range of paneer products.” Speaking about the association, Bedi stated, “Being a vegetarian, I am a huge fan of paneer as part of my regular diet and its nutritional benefits, to achieve my fitness goals. I am delighted to be the face of this first-of-its-kind, high-quality and healthy range of packaged paneer that is soon to be launched by Milk Magic. The upcoming campaign is sure to make paneer lovers giggle and have something to look forward to at the same time.” The Basket of the company accommodates a wide product range the fresh and frozen varieties of paneer, butter – salted and unsalted
varieties, pure ghee variety, assorted cheese, khoya, gulab jamun, rasgulla, rasmalai, and kaju katli. The brand with its presence in Bihar, Chhattisgarh, Orissa, Rajasthan and Telangana, and is also being successively launched in Karnataka, Tamil Nadu, and Kerala and later in entire Maharashtra, Gujarat, Punjab, Jammu & Kashmir, Uttar Pradesh, Himachal Pradesh, and North Eastern states as well in a way covering pan India. JGF has robust plans to build its personalized distribution channel with hubs in each city followed by company-owned exclusive retailing outlets. The brand will also be available in hyper-stores such as Reliance Fresh and DMart, to name fewn
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May 2021 | Food And Beverage Matrix
CARGILL, PERCEIVES INDIA TO BE BIGGEST GROWTH REGION IN THE COMING DECADE
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argill India Pvt Ltd perceives Asia as the main growth region in the coming period with China and India being the “growth-centric” ones. Simon George, President, Cargill India says that China accounts for a substantial percentage of Cargill’s global business which has a turnover of $115 billion. And India is correspondingly vital with its economy set to become $8 trillion by 2030. India has become a focus market for the US global food corporation and would witness a significant change in size in next 3-4 years. Cargill, which had begun its operations in India in 1987 by setting up a liaison office in New Delhi, has made rapid strides since then. Currently, the US firm has a mix of business in India spanning across commodities trade, agricultural supply chain, edible oils and fats, animal nutrition, bio industrial, starches and sweeteners and trade financing. The business-to-consumer presence in India is unique model Cargill has adopted for the Indian market, different from other worldwide markets where it is present. Of course, local and global acquisitions have helped Cargill grow in India.
to cater to this growth potential in India,” George said.
business in the neighboring nation. India could become a manufacturing destination for Bangladesh, which is emerging to be an exciting market, he said. Last year, Bangladesh imported significant volume of nonbasmati rice, corn and wheat from India. “Now, Bangladesh has emerged as a biggest buyer of Indian corn,” the Cargill India President said. Cargill on grain business side has been acquiring corn (maize) in Rajasthan, Bihar, Madhya Pradesh, Maharashtra, Karnataka, Tamil Nadu, Andhra Pradesh and Odisha. Cargill has become one of the biggest sources for corn and value-added products produced from corn. The company is also exporting corn to South-East Asian countries such as Vietnam and Malaysia.
The Cargill India President said that Bangladesh has become a strategic market for Indian companies. “Bangladesh, as a country, is doing well and its economy has done well in the last 10 years,” George said.
The US multinational firm had set up a storage for corn, a first in India for Cargill, in September 2019 with a capacity of 60,000 tonnes at Davanagere in Karnataka. This has been set up next to the corn processing plant started in 2016.
A lot of Indian companies are doing
“We have brought the best of global
knowledge for storage, so that the corn is chilled and has the right aeration to ensure a longer shelflife. We want to support farmers by helping them store their produce in best-in-class conditions and getting better prices,” he said. Cargill has also begun producing starch derivatives in three centres across India. Starch and its derivatives play a key role in food processing industry. “We buy corn from local farmers and are processing it to take finished goods to global customers across Asia,” George said. A key sustainability feature of Cargill’s operations in Davangere is that 85 per cent of the plant’s power requirements are met through solar and wind energy, says the Indian arm chief proudly. We are looking at similar initiatives across our plants in India as well. Cargill’s latest undertaking in India is its entry into the cocoa and chocolate business and India is one of the fastest growing chocolate markets, among the top three globally witnessing a high growth rate. Consumers here are seeking unique flavours, taste and textures; yet per capita consumption of chocolate is still low in India compared to global markets. We want
“In collaboration with our Indian partner, we will produce 10,000 tonnes of compound chocolate and enter the business-to-business (B2B) market by July-August this year. World-wide, we are a B2B company,” George said, adding Cargill’s chocolate business in India will also focus on this segment. “We will help our B2B customers operating in the business-to-consumer segment deliver premium chocolates to consumers in India.” “We will provide compound chocolates to large confectionery customers, bakeries and ice cream manufacturers. Cargill will also help customers tap into its research and development network of food scientists and experts for product innovation,” he said. George said that Cargill’s edible oil business both as a bulk importer and leading branded cooking oil player in the country, forms a significant part of the company’s business. “We established our edible oil business 20 years ago and created a brand. We have expanded in well in the north and west. During Covid-19, we witnessed good consumption at homes. With a health focus, our brands like Gemini and Leonardo olive oil are doing well,” he said. Even during bad times when the economy registered a negative 23 per cent growth, Indian agriculture witnessed positive growth mainly since the global food supply chain was maintainedn
ICE CREAM SHOWS CONCERN; OTHER DAIRY PRODUCTS UPTICK, HATSUN AGRO
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In our market, except for ice cream we are not fearing anything else,” RG Chandramogan, chairman of Hatsun Agro Product said. “Milk and curd are doing extremely good as well as cattle feed. We have got four major segments and ice cream is definitely affected, but the other three segments are perfectly alright,” he said. Compared to last year the situation this year seemed better informed Chandramogan. “There was a lot of disturbance last year, but compared to that though the pandemic is aggressive today
they understand the importance of perishable reaching the people. So we were able to manage it better,” he cited. Higher sales from own retail outlets and lower tax will further aid business, Chandramogan said. “We are likely to have incremental sales with additional capacities built and interest reduction is expected with QIP infusion in the next quarter. We have got lesser taxation compared to last year, we have paid 32 percent tax and now we are opting for 25 percent tax and above all, we have got 50 percent incremental sales in our own outlets last year,” he saidn
Food And Beverage Matrix | May 2021
It is the second largest tea producer in India with an annual production of around 40 million kgs. Amalgamated Plantations is also one of the contract packers for Tata Consumer Products for their FMCG tea business and currently operates three tea packing factories – two in Assam and one in West Bengaln
Although the trial production has
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Notably, Oil cake meal has been a major commodity of the organic product exports from the country followed by oilseeds, fruit pulps, and purees, cereals & millets, spices & condiments, tea, medicinal plant products, dry fruits, sugar, pulses, coffee, essential Oil, etc.
already commenced, the unit will be operated by Amalgamated Plantations.
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As per the ministry, in terms of quantity, the exports of organic food products grew by 39% to 888,179 metric tons (MT) during FY 2020-21 compared to 638,998 MT shipped in 2019-20. The growth in organic products has been achieved despite logistical and operational challenges posed by the COVID19 pandemic.
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ata Consumer Products Ltd.’s Rs 100 crore tea packaging unit of in Gopalpur Industrial Park in Odisha is going to start commercial production shortly. The unit located at the Tata Steel Special Economic Zone is constructed over an area of 16 acres, with an annual production capacity of 60 million kgs.
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The Ministry of Commerce & Industry has announced that India’s export of Organic food products rose by 51% in terms of value to $1040 million (Rs 7078cr) during the financial year 2020-21 compared to the previous fiscal (2019-20).
THE RS 100 CRORE TEA PACKAGING UNIT OF TCPL AT INDUSTRIAL PARK IN ODISHA TO BEGIN PRODUCTION SOON
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The ministry highlighted that to facilitate the trade between major importing countries; negotiations are underway with Taiwan, Korea, Japan, Australia, UAE, and New Zealand for achieving Mutual Recognition Agreements for exports of Organic products from India.n
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Dr. M. Angamuthu, Chairman, APEDA, stated that Indian organic products, nutraceuticals and health food are gaining more demand in the overseas market.
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May 2021 | Food And Beverage Matrix
BEVERAGE INDUSTRY – USE OF MACHINE LEARNING & ARTIFICIAL INTELLIGENCE Compiled by Arya INDANI, S. P. College of Food Technology, Sawarde
Arya INDANI
WHAT IS ARTIFICIAL INTELLIGENCE? Artificial Intelligence is the science and engineering of making intelligent machines, especially intelligent computer programs. Artificial Intelligence is related to the similar task of using computers to understand human intelligence, but AI does not have to confine itself to methods that are biologically observable. Simply put, AI’s goal is to make computers/computer programs smart enough to imitate the human mind behaviour. Knowledge Engineering is an essential part of AI research. Machines and programs need to have bountiful information related to the world to often act and react like human beings. AI must have access to properties, categories, objects and relations between all of them to implement knowledge engineering. AI initiates common sense, problem-solving and analytical reasoning power in machines, which is much difficult and a tedious job.
WHAT IS MACHINE LEARNING? Artificial Intelligence and Machine Learning are much trending and also confused terms nowadays. Machine Learning (ML) is a subset of Artificial Intelligence. ML is a science of designing and applying algorithms that are able to learn things from past cases. If some behaviour exists in past, then you may predict if or it can happen again. Means if there are no past cases then there is no prediction. ML can be applied to solve tough issues like credit card fraud detection, enable self-driving cars and face detection and recognition. ML uses complex algorithms that constantly iterate over large data sets, analysing the patterns in data and facilitating machines to respond different situations for which they have not been explicitly
programmed. The machines learn from the history to produce reliable results. The ML algorithms use Computer Science and Statistics to predict rational outputs.
Safety & Quality:
planet, food safety standards are consistently imperative to follow, and guidelines appear to be turning out to be stricter constantly. Particularly with COVID-19, and nations become more mindful of how contaminated food can be.
Artificial intelligence frameworks deliver more secure, more precise production lines results with more prominent speed and more consistency than human workers. What’s more, on the processing plant floor, AIbased detection can be utilized to keep employees and equipment safer, recognizing likely dangers, for example, a worker who has forgotten to wear the appropriate safety gear.
Luckily, robots that utilize AI and machine learning can handle and process food, fundamentally disposing of the odds that contamination can happen through touch. Robots and machinery can’t communicate infections and such that people can, accordingly limiting the risk of it turning into an issue.
Waste Reduction and Transparency:
Artificial intelligence-driven robotics are proving key to meeting the pressing and picking demands quickened by customers’ expanding utilization of e-commerce. The complex and work escalated nature of the process offers remarkable potential for intelligent automation.
Obviously, the beverage industry’s waste angle is a profoundly discussed and scrutinized part of the business. All through the world’s supply chains, AI is being utilized to follow each and every stage of the manufacturing and supply chain process, for example, tracking costs, overseeing stock levels, and even nations of origin.
Production Optimization: Application of artificial intelligence and machine learning could incorporate faster production changeovers – decreasing the amount of time expected to change starting with one product then onto the next – and identifying production bottlenecks before they become an issue. Today, an operator is as yet needed to ‘tune’ the recipe or process yet in the future, models will be prepared to calibrate production automatically, enhancing output quality and speed.
Improving Food Safety Standards: Regardless of where you go on the
Packaging
be either simple and repetitive, or adaptive and more complex, in which the latter requires the integration of other AI methods, such as CV and ML, to continually retrain and learn to carry out more advanced operations.
1. Robotics in Alcoholic Beverages A robotic cocktail mixer named Makr Shakr has been developed using AI, and it works using a mobile application in which the user is able to design their cocktail drink from a selection of 60 different spirits, and then it is prepared by two robotic arms. For the wine production industry, robots have been developed to carry out the bottling and packaging tasks, which consists of a Model 94 decaser, which is able to pick the wine bottles and place them into a conveyor that transports them to the cleaning area, and this is then followed by filling, corking or capping, all in an automated process.
Supply Chain Management AI is essentially programming computers so they can receive data, evaluate it, make a decision based on the evaluation, and then perform a given task based on the decision. This emerging technology helps the beverage industry with Supply Chain Management through logistics, predictive analytics, and transparency. The dairy industry is using AI to improve quality assurance, provide better forecasting models, and keep up with consumer trends. Rising Technologies Based On Artificial Intelligence & Machine Learning In Beverage Industry
Robotics Robots refer to machines that can perform tasks or operations by themselves after being programmed using a computer. Those tasks may
2. Robotics in Hot Beverages In tea and coffee, robots have been developed for brewing and dispensing purposes. a tea brewing machine is able to make cups of tea in specific times with adequate water temperature and record the consumption patterns; this system works with Arduino® boards and Wi-Fi connectivity. Another recent Continued to page no 11
Food And Beverage Matrix | May 2021 Continued from page no 10
development was a robot named Teforia; it consists of an in-home tea maker in which the user is able to add any combination of tea leaves and water, then the robot is controlled using a smartphone application to start the process; it claims to be able to brew the beverage to achieve the optimal flavour profile for each consumer. In the case of coffee, a robotic coffee maker, Mugsy, was developed using Raspberry Pi and it is possible to integrate it with different applications such as text messages, Twitter or an Alexa device, which are used to indicate to the robot to start brewing the coffee. Mugsy is. capable of grinding coffee beans, controlling the water temperature and pouring the brew into a cup, and is able to learn and personalize the drink for specific users.
3.Robotics in Non – Alcoholic Beverages A commercial robotic pourer has been developed, which consists of two arms and a screen; the authors integrated it with a camera, which is able to detect the level of the liquid to predict when to stop serving. A teahouse was developed, which consists of a motionsensing device to count the number of people entering the establishment; they are then directed to the counter, where a microphone with speech recognition was implemented to take the order. A robotic arm was designed to pick a cup and serve the beverage ordered (orange juice, apple juice or iced tea), a second robot was programmed to pick the bottled soft drinks and take them to the clients’ table, while a third machine was intended to have a conversation with clients while waiting for the order.
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can be coupled with robotics, specific equations or algorithms, basic statistics, and ML algorithms, to fully automate the technique as an AI system; this may allow the procedure to be stand-alone and to classify or predict the quality parameters of the product. Some advantages include that it is non-destructive, non-contact, may be replicated, is automatic, and therefore, considered as a rapid method, which is more accurate and reliable than some traditional procedures such as visual inspection and sensory analysis, which include human error as a possible drawback.
1. Computer Vision in Alcoholic Beverages In beverages such as cachaça, which is a Brazilian distilled drink made from sugarcane, a method to assess colour from image analysis was developed using a lighting source below the glass as a background and a digital camera placed above the glass, obtaining results in both RGB and CIELab colour scales. In sparkling wine, several methods to assess bubbles and foam-related parameters have been developed. In case of wine, an automated method called Computerized Assisted Viewing Equipment (CAVE) has been developed, which uses three video cameras to record the wine during pouring to assess parameters such as serving time, height of foam, foam velocity and foam thickness, among others. Beer is the alcoholic beverage for which more methods have been developed using CV techniques, as the main quality traits of this type of drink are the colour, bubbles, and foam-related parameters.
2. Computer Vision in Hot Beverages The colour of green tea leaves is evaluated using a single-lens reflex camera and uniform lighting, which were
also known as yellow 6 or E110, which is derived from petroleum and has been reported to trigger some side effects such as allergies, headache, and hyperactivity, among others.
Machine Learning
then analysed in a computer to obtain RGB, HSV, CIELab, and gray colour scales. Charge-coupled device camera is used to evaluate the colour of tea liquor in the RGB scale and transformed it to CIELab, as this is considered as closer to human colour perception. Similar to tea, most of the CV methods developed for coffee have been to analyse coffee beans’ quality parameters, and are more focused on the colour assessment. A system is utilised to evaluate the colour of roasted coffee beans by placing the sample in a Petri dish inside a chamber with a uniform lighting source, and recording it with a video camera to further process it using an algorithm written in Matlab®, the obtaining values in the CIELab colour scale.
Machine learning (ML) is a branch of artificial intelligence, which refers to a computer-based system that may be trained to find patterns among a dataset to classify or predict specific parameters, and it is able to improve its performance by feeding new data. Machine learning may be divided into supervised and unsupervised algorithms, which, at the same time, may be classified into different subtypes. The use of ML has been increasing in recent years in the food and beverage industry due to its ability to improve production and assess the quality in a faster, more accurate, objective, and cost-effective way.
3. Computer Vision in NonAlcoholic Beverages An image-based method was used to assess total hardness and alkalinity of still water using an enzyme-linked immunosorbent assay (ELISA) plate and a scanner to obtain the images. More recently, a CV method was developed to measure bubble diameter in pixels and bubble size distribution (small, medium, and large) in carbonated water using an algorithm developed in Matlab®. In soft drinks, image analysis methods have been developed to assess the concentration of dyes, specifically for yellow sunset,
1. Machine Learning in Alcoholic Beverage Machine learning is used to analyse the mineral content in tequilas from different regions, and developed models using the linear support vector machine Continued to page no 14
Computer Vision Techniques The CV technique refers to a subdivision of AI, which consists of automatic information extraction from either images or videos by imitating the human eye functions. It
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May 2021 | Food And Beverage Matrix
GIVAUDAN AND BÜHLER OPEN PROTEIN INNOVATION CENTRE IN SINGAPORE
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ivaudan, a global leading company in taste and wellbeing, and Bühler, global leader for food processing solutions, today jointly announced the official opening of the APAC Protein Innovation Centre. Located at the Givaudan Woodlands site in Singapore, the centre is jointly run and supported by experts from both companies and is connected to a vast network of R&D innovation centres in Switzerland and key hubs across the region that enables agile plant-based product development on a global scale. The centre welcomes food processing companies, start-ups and university researchers from across the Asia Pacific (APAC) region keen to cocreate plant-based food experiences that do good and feel good. It combines the pilot technology of Bühler’s extrusion and processing equipment with Givaudan’s new culinary facilities and its worldleading expertise in flavour, taste, ingredient, and product development. Outfitted with a pilot scale wet and dry extruder, a state-of-the-art product development kitchen, storage facilities, meeting amenities and a viewing area where visitors may tour the 400-square-meter facility and view live demonstrations, the Continued from page no 11
(SVM) algorithm and testing different percentages of data division from 40 to 70% for training, thus obtaining accuracies within the 96–100% range to classify samples per region for authenticity purposes. product, which would allow early decisions based upon the expected wine quality. In beer, there have been many applications of ML for different classifications and predictions regarding quality, either during the brewing process or for the final product. Beer samples were analysed using an e-tongue and applied these results to develop a model with linear discriminant analysis in order to classify the samples according to the beer style with 82% accuracy. Through machine learning, the physiological and emotional responses from consumers when tasting different beers was used to develop an ANN model based on a scaled conjugate gradient to classify the samples into low and high liking of mouthfeel, flavour and overall liking with > 80% accuracy.
2. Machine Learning in Hot Beverages Compared to other types of beverages, the application of ML has been less explored in hot drinks. By using
centre is constructed with the endto-end process of plant-based protein production in mind. Businesses will also benefit from support throughout the co-creation process, from raw material selection to product development and research, to application, flavour science, extrusion, and consumer testing. At the centre, customers can develop high-quality products suitable for Asian culinary applications at scale. The facility can produce up to 40 kilogram of plant proteins an hour and features dry extrusion, as well as a newer wet extrusion technology that delivers a fibrous structure more akin to muscle, and higher protein content as compared with dry extruded products.
food businesses in an environment of co-creation. The centre will provide them access to the expertise, networks and technology required to create authentic plant-based protein alternatives that meet consumer needs and expectations.” Kothari adds, “By bringing flavour solutions that are vegetarian, vegan, plant-based and natural, as well as technologies such as wet extrusion to Singapore and the region, we are helping to make plant-based foods more delicious, authentic, and accessible to business and consumers. We are excited to open our centre in Singapore, a country that is a hot bed for foodtech innovation.”
Ian Roberts, chief technology officer at Bühler, says: “Great tasting and sustainable protein alternatives are an important contributor to feeding 10 billion people sustainably by 2050. The changes that need to happen to our protein value chains prior to that are so deep, they can only be achieved if the various partners of the food ecosystem start working together today. The Protein Innovation Centre that we open today with Givaudan at the core of Southeast Asia’s vibrant food ecosystem, is a step towards achieving our vision of a collaborative and sustainable future of food. The Protein Innovation Centre will not only enable the development of more plant-based protein products across Asia, it will also ensure delicious products can be scaled to the production volumes required to create a positive environmental impact on our food chains.”n
Monila Kothari, APAC president, Givaudan Taste & Wellbeing, says: “We are proud to be part of a partnership that will contribute towards a sustainable food future for Singapore and the APAC region. Through the Protein Innovation Centre, we aim to create an ecosystem that supports start-ups and machine learning, the quality of green or black tea can be predicted with the help of different inputs. Green teas can be classified according to the quality grade using both backpropagation neural networks and probabilistic neural networks with the outputs of an e-nose as inputs of the models. A model has been developed using the flavonoids, catechins, and total methyl-xanthines content to predict the antioxidant activity. CIELab colour parameters of coffee beans are used to classify them according to their colour through ANN with a 100% accuracy; however, that perfect classification is due to the direct relationship of the categories and the inputs, which makes the model senseless and useless. A model is developed to predict the roasting degree of coffee using results from hyperspectral images (874–1734 nm) through support vector machine with a 90% accuracy.
3. Machine Learning in NonAlcoholic Beverages There are several studies using ML in non-alcoholic beverages; however, it has not been applied extensively for water quality assessment, and nothing has been done in bottled water. An ANN model is used to assess the
quality of drinking water when entering the distribution system, using microbiological and chemical data as inputs with 100% accuracy. No recent studies have been published regarding the application of ML in soft drinks; however, there are some papers in fruit juices. The use of e-nose outputs as inputs to model fruit juices’ quality has been popular. ML has been used to classify strawberry juice samples according to the processing treatment with 100% accuracy. A combination of e-nose outputs and chemometrics as inputs using linear discriminant analysis can be used to classify tomato juice quality grade (accuracy: 98%).
Conclusion: Despite the increasing trend in the applications of emerging technologies, which involve the use of AL, robotics, ML and CV in the beverage industry, there are still several gaps to be covered. Robotics science needs to be more explored in beverages as a tool to aid other AI components, which would maximize the use of some emerging methods. Regarding CV, most approaches developed mainly for the assessment of hot drinks and non-alcoholic beverages are based on the analysis of colour;
however, more research needs to be conducted to apply this technology to measure other parameters related to the quality traits specific to each product. The main issue with ML is that there is still a lack of knowledge among researchers concerning the proper development techniques, usage, and interpretation of the algorithms and modelling, as well as the way to select the best models to avoid over- or under-fitting, which are common problems within the existing publications. Furthermore, the combination of two or more of the aforementioned methods should be considered to be implemented as an approach to AI in the different beverage categories, especially for hot and other non-alcoholic drinks in which these technologies have not been very popular among the companies. ** This article is compiled by Arya INDANI, Promoter @ Food-SafetySimplified, a Food Safety-Regulatory facilitator & Co-author - Ms. Khushbu SHAH. They can be reached on foodsafetysimplified@gmail.comn
Food And Beverage Matrix | May 2021
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May 2021 | Food And Beverage Matrix
There's always a scope for opportunity
Says Shikha Garg - Director Magic Colours India is a company that homes numerous quality products and believes in making offerings parallel with the trends of the baking industry. Magic Colours India is a project that focuses on manufacturing and producing in India whereas the distribution is spread over South Asia , Gulf, Australia and more. Riveting towards the upscale trend and successfully managing the launch of new products has always put Magic Colours India on top of the matrix. With the growing inclination of our market towards Make In India has brought Sugar Shine India into existence. Sugar Shine India takes pride in offering an extensive range of products across several categories of cake decoration, ingredients & supplies produced predominantly by local workforce in India. With expertise in product innovation and inspiration we have developed the finest quality of legacy which is result of thorough research carried out for years. Our passion for food goes beyond taste. Sugar Shine India covers every step -of- the- way from batter to décor ensuring that the latest and most relevant products are innovated and provided to the clients. By laying a strong foundation with our flagship product " SPRINKLES" we have started the process of evolving as per the trends.
Food And Beverage Matrix | May 2021
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SPRINKLES
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May 2021 | Food And Beverage Matrix
NATURAL FRUITS AND VEGETABLES FLAVOURS
By Vibha Gaur- Technical Head (Flavour- R&D), Sacheerome, New Delhi
Vibha Gaur, Flavourist & Technical head, Company based in Delhi
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he market of natural fruits and vegetable (F&V) ingredients have observed an upsurge across the globe over past few years which can be attributed to substantial inclination of consumers towards health and wellness along with elevation of income levels which in turn has strengthened the sales of vegetables and fruit ingredients as coloring tools and flavor enhancers. Besides this, the inclining disposable income of the growing middle-class population in developing countries is also fostering the demand for fruit and vegetable ingredients. With reference to the benefits provided by fruit and vegetable based ingredients, and rising demand for natural fruit and vegetable derived products, government of different countries are encouraging the fruit and vegetable ingredients industry which will intensify the overall market in the coming few years. Fruits and Vegetables are essential elements of a healthy diet, and their substantial daily consumption could aid prevent grave diseases such as cardiovascular ailments and certain cancers. Vegetables and fruits contain various minerals and vitamins which are good for health. It comprises vitamin A, C and E, Zinc, phosphorus, magnesium and folic acid and plenty of antioxidants. A large portion of morbid diseases occurring across the
world have been can be attributed to low fruit and vegetable consumption. A high intake of fruits and vegetables decline the risk of various disorders. It is noticeable that various ingredients obtained from fruits and vegetables have a protective influence against different diseases including cancers. The fruit and vegetable ingredients are an essential component for a human body as it not only has high purities but also has a significant economic value. Thus due to this, fruit and vegetable ingredients have showcased higher demand across the world. It is projected that fruits and vegetable ingredients are superior and will replace fresh fruits and vegetables in prevention of cancer in future Fruits and Vegetable Ingredients can be classified into two ways, primarily on the basis of type of ingredients such as concentrates, pastes, purees, pieces and powders and secondarily on the basis of applications which
includes, confectionary, beverages, bakery, ready to eat products, sauces and soups, dairy products, and others like spreads, dips, toppings, dressings and puddings. The need of natural fruits and vegetables ingredients fundamentally arise from unavailability of seasonal F&V throughout the year however their requirement, both by virtue of taste as well as nutritional value remain steady. Fruits and vegetables extract contain both volatile and non volatile constituents which affect their odour and flavour profile as well as their sensory impact. Volatile constituents gives the peculiar odour whereas the non volatile constituents are either inert or influence the taste e.g. bitterness, pungency etc. and are sometimes also associated with a physiological effect e. g. Coffee etc. The intensity and quality of these effects show vide variation between vegetables families and species. Although, qualitatively, the specific aromatic proteins remain
recognizable and within accepted limits, a quantitative variation is often observed between different crops and batches of same fruit/vegetable. Because of this variation it is difficult to precise the aromatic effects of a fruit/vegetable extract and assessment is generally a matter of judgment of acceptability for a particular use. Some of the eminent representative from natural F&V flavour ingredients are Valencene extracted from orange peel and is used in orange and citrus flavours for their fresh juicy profile. Natural methyl mercaptan extracted from onions, asparagus and some other vegetables used for sulphurous and brothy aroma & taste of soups etc. Natural Allyl iso thio-cynate extracted from black mustard seed used for wasabi and other vegetable flavours having same kind of aroma required. Similarly natural ethyl butyrate extracted from apple, figs and passion fruit are used for fruity and creamy profile of flavours. Others include Zingerone from zinger, Capsaicin from capsicum, mentha piperita oil from mint leaves, Cinnamic aldehyde from cinnamon bark oil, camphor & cassia trees etc. In a nutshell it can be concluded that increasing awareness towards health and a shift of consumers from artificial to organic or natural has been the key factor in motivating the promotion of natural F&V ingredients (Flavours) and since this movement is in the rising phase, the future of flavour industry will witness their high demand. n
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May 2021 | Food And Beverage Matrix
NESTLE ENSIGNS’ PRICE HIKES AS INFLATION LIKELY TO SPILL OVER TO 2022
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of recovery” in the out-of-home channel, a sector severely hit by the coronavirus lockdowns. Sales in that channel were down 11.6% having fallen 30.4% in 2020. Retail sales were up 9.2%.
estlé has warned the attack of inflation driven by commodity, packaging and transport costs is likely to spill over into next year, necessitating further price increases by the world’s largest food manufacturer.
Roger said retail sales are expected to “moderate” through the rest of the year as economies start to open up again but will remain at higher levels than in 2019. Martin Deboo, an analyst at an investment bank and financial services firm Jefferies, wrote in a research note earlier today there would be a “debate…around why guidance isn’t being upgraded, given that solid [midsingle-digit] growth for the year now looks well within reach”.
Inflation is becoming an issue for packaged food producers globally this year, presenting a risk to margins, particularly from higher agricultural ingredients costs, and a subject now regularly flagged on post-results calls. Nestlé’s CEO Mark Schneider said, “From what we can see now, inflation is very much a 2021 and, to some aspect, also a 2022 phenomenon. To what extent it will reach longer than that we don’t know yet.” Back in February, the CEO said: “We are seeing an opportunity to potentially cross over the 4% mark, which is important because that defines the entry point to the midsingle-digit rate. This is a possibility, but we can’t firmly promise it yet because we don’t know how exactly the pandemic is going to shape this year but definitely, we see an opportunity to be above the 3.6%.” On what Nestlé calls a “real internal growth” basis, a metric that strips out prices and M&A, sales increased 6.4% in the first quarter of 2021, with pricing up 1.2%. Schneider added that this is a very volatile environment right now with very low visibility, lots of surprises
happening, and again, we will take pricing action, and we have taken some pricing actions already. It’s important to stay very close to the margin guidance. Nestlé CFO Francois-Xavier Roger said the company is also seeing some inflation from currency depreciation in emerging markets, but it is mainly through raw material costs, packaging and transport. “We are hedging and forward buying to cover some of this exposure but it only delays the impact for a few months. In addition, hedging is mainly available for key agricultural commodities but it does not really apply for packaging materials and transportation, where price fluctuations go immediately to the P&L.”
Schneider alluded to his food manufacturing counterparts also experiencing the same issues with inflation but at the same time pointed to the pain it can cause retailers and customers. “I think you are seeing, as you look at various quarterly updates, a very consistent picture here from our peers as well. And obviously, that is not lost on the public, consumers and retail partners. So I think that’s giving us hope here that pricing action, where appropriate and where warranted by the cost increases, is possible,” he said. Nestlé reported sales for the quarter of CHF21.1bn (US$23bn), an increase of 1.3% on a reported basis. Roger said there are “early signs
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“We are not aware of any material items that might stand in the way. Our cautious revenue growth guidance at this point is mainly based on two reasons: The level of comparison for the second half of the year is going to be significantly higher, and we want to have one more quarter of visibility with regards to the Covid recovery before we revisit our 2021 growth guidance.”n
engage with the consumers in an interactive way. Consumer interest in vacation will motivate him to try the product and would help in generating a lot of product trails.”
n the time when everyone is stuck at home and is dreaming about their next vacation, Cornitos the madein-India nacho brand is giving the consumers a chance to win holiday voucher on purchase of their newly launched innovative product – DIY Kits. The consumers need to upload recipe video using DIY Kit on their social media handle and tag #CORNITOSDIYMyWay and @cornitos to get a chance to win a holiday voucher worth Rs 50,000 applicable anywhere in India. Speaking on this activity, Shobhit Agarwal, director, Cornitos, said, “Making the launch of our unique product Cornitos DIY Kits more exciting we have commenced the #CORNITOSDIYMyWay campaign which allows us to
Schneider addressed that observation: “In light of the exceptional growth in Q1, our guidance may appear to be conservative to you. Our confidence level of getting to an organic sales growth rate of more than 4% has certainly increased on the back of our Q1 performance.
CORNITOS OFFERS HOLIDAY VOUCHER WITH ITS NEWLY LAUNCHED INNOVATIVE DIY KITS
The kits come in three variants designed as per the taste and choice of the consumer. Each contains 6 pcs of Tortilla Wrap, 120g Kebab premix, 2 cups of salsa dip, and a 10g seasoning pouch. If you are craving a Mediterranean wrap the Falafel Kebab Wrap is your choice or if you are in a mood for a Middle Eastern snack try the Shami Kebab Wrap or suit your Indian tastes with Hara Bhara Kebab Wrap. The recipe to make the wrap and kebabs is mentioned inside the pack.n
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May 2021 | Food And Beverage Matrix
MONDELĒZ POSTS 7.9% REVENUE GROWTH AS EMERGING MARKETS PERFORMANCE IMPROVES
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ondelēz International has reported 7.9% growth in first-quarter net revenue to $7.24 billion, and has witnessed improving performance in its emerging markets. The owner of Cadbury and Oreo said that the Q1 rise was driven by organic net revenue growth of 3.8%, favourable currency and the impact of its acquisitions of Give & Go and Hu. Following a 0.5% decline in 2020, Mondelēz’s Asia, Middle East and Africa business delivered 16.2% growth in net revenue for Q1. In North America, Mondelēz saw 4.3% growth in net revenue for the first quarter. Meanwhile, the company’s Latin America region witnessed a 7.9% decline, marking an improvement on Q4 2020 when it saw a 15.4% decrease in net revenue. Mondelēz’s Europe business recorded a 10.2% year-over-year rise in net revenue for Q1. The region also generated the largest amount of revenue for the company overall, with nearly $2.85 billion worth of sales.
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After witnessing a 2.5% decline in Q4 2020, Mondelēz’s emerging markets delivered 6.0% growth in net revenue in the first quarter of 2021. “Our first-quarter results demonstrate that we are emerging from the Covid-19 pandemic stronger, as we continue to build upon our track record of robust growth, profitability and cash generation,” said Dirk Van de Put, Mondelēz chairman and CEO. “We saw continued improvement across emerging markets, healthy demand in developed markets and another quarter of strong share performance. We remain squarely focused on accelerating growth by further strengthening our core brand and expanding our presence in highgrowth channels, categories and adjacencies. Our strategy is working, and our business is better positioned than ever before.” Mondelēz has forecast upwards of 3% organic net revenue growth for 2021.n
MOFPI WORKING ON PLI SCHEME WITH FOCUS ON CREATING GLOBAL FOOD MANUFACTURING CHAMPIONS
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ith the approval of the Production Linked Incentive (PLI) scheme of the GoI, the Ministry of Food Processing Industries (MoFPI) has started working on its guidelines. It is learnt that the detailed Scheme Guidelines would include a list of products eligible for incremental sales-based incentive in each product category, minimum Cumulative Aggregate Growth Rate (CAGR) to be achieved each year by the selected entities to be eligible to receive the incentive and procedure for applying amongst others. According to the MoFPI, the objective of the scheme is to support creation of global food manufacturing champions, support India brands of value-added food products in the global markets and so on. The outlay for the MoFPI under PLI scheme was Rs 10,900 crore during 2021-22 to 2026-27. The PLI scheme has three components. The first component
was identification of large manufacturers who can commit prescribed investment and achieve sales as per prescribed growth rate in four segments of ready to cook/ eat, processed fruits and vegetables, marine products and mozzarella cheese. The second component was for providing support to small and medium enterprises in the above four segments who manufacture innovative or organic products and the third component was to provide grants to companies for branding and marketing to incentivise strong Indian global brands. According to the ministry, the segment-wise outlay under the scheme was Rs 4,181 crore for RTE food, Rs 3,582 crore for processed food, Rs 993 crore for marine products, and Rs 283 crore for Mozzarella cheese. Besides there will be grants for branding and marketing, as well. There were also provisions for Rs 250 crore earmarked for innovative/ organic products in the SME sector including free range eggs, poultry meat, egg products.n
APIS INDIA LAUNCHES DIGITAL CAMPAIGN DURING RAMADAN
PIS India, India’s one of the leading FMCG brands has launched a digital video campaign during the holy month of Ramadan. This digital campaign resonates with the theme of Ramadan, keeping intact the emotional aspects associated to it. The philosophy behind this campaign is that Ramadan brings family and friends together, and strengthens the bonds of kinship and brother/sisterhood. Part of that bond is built when you share food together. Sharing not only increases the blessing in your food, but also makes you realize how little you can be satisfied with. As the brand is into a healthy product range with Dates in their category, which is the most consumed food item in the month, the idea was also to impart a message on the importance of a healthy living during the month. With an objective to reach maximum hearts the brand will be leveraging major social media platforms,
the audience through the journey of sharing food, and depicts a moving tale which places humanity above all thus symbolising slice of life and harmony.
influencer marketing, google ads, programmatic ads, youtube ads along with a few more. Speaking on this creative campaign, Mr. Pankaj Mishra, CEO, Apis India said, “With Ramadan taking place in the shadow of the COVID for the second time, the importance of sharing & caring for each other has been realized by all. The pandemic has highlighted the human values to be shared by fellow citizens. This is the true spirit of Ramadan.
He further added that the month of Ramadan significantly contributes in fostering good relations and promoting community cohesion. This campaign is our way to promote sharing, which is an important aspect in our lives. It is the story of a man’s good deeds, which inspires us to look at life a little differently. Interspersing the film with textural and organic details, this video is a realistic and emotional experience for the viewer. It takes
This digital campaign is the creative vision of Production house Going rogue studios & creative agency SOCIAPA and cast include prominent artistes such as Mr. Avijit Dutt. The campaign has been launched during the holy month of Ramadan and will run during Ramadan. Mr. Avijit Dutt (the father), was the most appropriate choice and a natural and a flawless actor which was reflected in the film. The boy who played the character of Farhaan, completely justified it with his innocence and sweetness. Similarly, mother and the daughter with their perfect expressions and dialogue delivery performed their best
Food And Beverage Matrix | May 2021
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May 2021 | Food And Beverage Matrix
HOW BAKERY INDUSTRY IS BECOMING MORE ENCOURAGING WITH REACH & VARIANTS
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s the most important section within the food process sector in India, the bakery business offers tremendous freedoms for development, advancement, and occupation age. In the past year, food industry has changed due to the ongoing pandemic. The whole industry is moving towards 'healthy bakes' from artisanal bakers to big commercial bakeries. Bakery goods usually consist of biscuits, cakes, pastries, bread, bun, croissant, and much more. These products are rapidly gaining popularity owing to their pleasant taste, the bakery business arrived at a market estimation of $7.60 billion in 2020. As the second-biggest maker of biscuits after the USA, India is a central participant universally, and with the enterprising soul of Indian organisations and people, it is perhaps the most exciting region for the bakery area. Changing consumers habits and way of life are encouraging the bakery business in India. Part of a worldwide trend, there is more prominent interest for better items and choices, especially with regards to bakery merchandise which are presently more normally burned through day by day rather than being a treat. It's a promising move to provide customers more nutritious, niche, healthy and customised
business in India. Bakeries in India are using online media to targeted and cost-effective marketing. Coming up short on the huge financial budgets of international chains, local bakery businesses are shunning customary promoting to depend on verbal proposals and social media engagement. Taking advantage of the distinctive market, many small bakers can focus on quality over quantity.
products like Sugar-Free, Vegan, Gluten-Free, Whole Wheat. Bakers have become more experimental, they have developed new healthy recipes to cut down maida and saturated fats. Demand for multigrain flour, whole wheat, nut flour-based products have increased. With intense usage rates, clients also need gluten-free baked goods or products made with healthy ingredients, for example, multigrain and whole wheat. Along with healthier options, millennials are continually looking for new flavours, making flavour innovation key. With the new inundation of bakery chains, ready-to-go food have gotten progressively famous. With hectic lives, Indian consumers are focusing
on comfort and as bread and biscuits are quick buyer products (FMCG), bakeries are a go-to option. While there are demand and craving for bakery items, Indian bakery industry faces certain difficulties. The business is by and large partitioned into co-ordinated and unorganised, with more than 2,000 coordinated or semi-coordinated bakeries, and 1,000,000 unorganised bakeries. Operational proficiency is a significant issue in the business, similar to the absence of innovation and skilled experts. Even though there are snags that are causing misfortunes, there has been a boom in pioneering tries in the bakery
There are numerous difficulties and opportunities in the bakery industry in India. While the rise of local bakeries is empowering, there are issues of cleanliness practices and norms, and local bakers are suffering losses because of the absence of operational proficiency and talented workers. Despite specific challenges, the forecast for the Indian bakery industry is positive with projected market esteem likely to surpass $12 billion by 2026 extending at a CARG of 8.5 per cent somewhere in the range of 2020 and 2026. With these forecasts, India possesses a special situation in the market as flavour innovation keeps on growing on a worldwide scale. Indian culture and scope for new and interesting flavour mixes will allow them to keep dominating and innovate in this market.n
NOW, NO SEPARATE VALIDITY FOR +F ENDORSEMENT CERTIFICATE; FSSAI ISSUES SOPS
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he apex food regulator of the country, FSSAI, in an order, has said that the validity of +F certificate for fortified food products shall be concurrent with the validity of the licence or registration of FBOs. This has been notified by the apex food regulator while mentioning SOPs for applying for the +F endorsement certificate in the new licensing system of FoSCoS. Thus, FSSAI has discontinued the renewal process of +F endorsement certificate by the FBOs. The order states that for providing ease of doing business, it has been decided that the validity of the +F endorsement certificate will be till the licence or registration was valid. According to the FSSAI, the FBOs need to upload a test report showing levels of fortification in the fortified food products from an FSSAI notified or NABL accredited lab against each product for +F endorsement to substantiate the claim made for fortification.
The FSSAI order stated that the grant of +F endorsement certificate by the concerned designated officer or registering authority shall be based on the verification of the application submitted by the FBO.
2.0), fats and oil and fat emulsions under edible oil, fruits and vegetables including mushrooms and fungi, roots and tubers, fresh pulses and legumes and Aloe vera, seaweeds and nuts and seeds under fortified fruit juices.
SOP for +F endorsement certificate
The other food categories include cereals and cereal products derived from cereal grains, from roots and tubers, pulses, legumes and pith or soft core of palm tree under rice, wheat flour, maida and fortified cereal products, fortified bakery products and salts, spices, soups, salads & protein products.
In regard to the SOPs for applying for the +F endorsement certificate in the new licensing system of FoSCoS, FSSAI stated that the Food Safety Standards Fortification of Food First Amendment Regulations, 2020, were notified in December last year and will come into force from July 1, 2021. These regulations provide standards for fortified processed foods in addition to earlier notified five staples including milk, edible oil, rice, wheat flour and salt. The FSSAI has also made modification in the FoSCoS to include the food product categories including dairy products and analogues under milk (excluding product category
The FSSAI has also asked the state authorities to perform random checks to see if the regulations were complied with.n
Food And Beverage Matrix | May 2021
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May 2021 | Food And Beverage Matrix
THE WESTIN GOA MARKS THE BRAND’S DEBUT IN THE COASTAL STATE OF GOA
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estin Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands, announced the opening of The Westin Goa, marking the brand’s debut in the coastal state. Committed to delivering on the brand’s foundational pillars of Sleep Well, Move Well, and Eat Well, the new hotel features signature brand programmes that enable guests to maintain and enhance their wellbeing while travelling.
Moreover, Goa is known as a top wellness destination, with several yoga retreats, Ayurveda and naturopathy resorts and meditation centres, making it the perfect home for the wellbeing-focussed brand. The many beaches in the city are also ideal running routes for those who would like to stay active on the road. Guests staying on property will be able to elevate their mind, body, and soul while they enjoy Goa, the Land of ‘Susegad’ (Portuguese for quiet and relaxed pace).
Known as the beach capital of India, Goa is home to many golden beaches that are perfect for those who enjoy the sun, the sea and a lively nightlife. The state however, is so much more than picturesque beaches. It is home to several Unesco-listed churches and convents including the lateRenaissance Church of Bom Jesus; and it also offers a plethora of adventure sports activities, ranging from windsurfing, to parasailing to bungee jumping.
“We are excited to open The Westin Goa in one of India’s premier leisure destinations expanding the brand’s signature wellbeing offering to more locals and travellers. The opening marks the 9th Westin property in India, indicative of the market’s appetite for the brand and its growing presence in key leisure and resort destinations across Asia Pacific,” said Neeraj Govil- senior vice president, operations APEC, Marriott International.n
CLOUD KITCHEN SPOON OF LOVE WINS AWARD FOR BEST MULTI-CUISINE RESTAURANT
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ood food needs perfect ingredients, the right balance of flavours and a spoonful of love, doesn’t it? Keeping true to this, Spoon of Love -- a cloud kitchen specialising in à la carte wholesome vegetarian global cuisine -- has won Times Food & Nightlife Awards 2021 for the Best Multi-Cuisine Restaurant. The award was presented under the Delivery [Casual Dining - Mumbai Suburbs] category. The premium food brand was launched by Chetak Caterers, one of India’s most reputed food hospitality brands popular for their scrumptious vegetarian food and exceptional service in Mumbai for over four decades. Spoon of Love was started with a simple ideology of delivering food that not only tastes good but also makes you feel good. A member of the prestigious Bombay Caterers Association, Chetak has steadily built an enviable reputation and an even more enviable clientele, which includes the who’s who of Mumbai. The chefs of this centralised kitchen are trained to cook food that evokes a potpourri of emotions and brings joy
to people with every morsel. Famously known for their Sushis, Deconstructed Falafel Jars, Khowsuey and Falafel Bowls, their speciality in serving a variety of desserts has foodies raving about their dishes. Moreover, their ultra-chic packaging is sure to make your heart melt. The founders Pratap Dhulla, Charmy Mody, Vinit Mody and Vishal Dhulla – Charmy, Vinit have done their MBA in International Hospitality & Tourism Management from Lucerne in Switzerland and Vishal Dhulla has done PGDM in finance from Mumbai. Talking about the brand, Pratap Dhulla fondly says, "Spoon of Love is not just a food brand. It is our life’s work distilled onto a spoon." Keeping the pandemic and safety protocols in mind, they follow stringent measures to ensure their consumers’ safety. Besides maintaining social distancing and temperature screening of their staff, their workstations are disinfected and sanitised, kitchen equipment sterilised before preparations; food is sealed and packed in sustainable, recyclable boxes.n
#ORDERDIRECT CAMPAIGN TO SAVE THE RESTAURANT COMMUNITY DURING THE PANDEMIC
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ith restrictions and state-government induced lockdown announced across the city to contain the second wave of the Covid-19 pandemic, the restaurant fraternity is striving to refrain from the brink of being crippled yet again. To help those businesses stay afloat, DotPe has rolled out a compelling video campaign #OrderDirect urging people to avoid using thirdparty aggregator apps for ordering food from local restaurants and use DotPe’s platform to do it directly from them. Established in 2020, the platform offers a multitude of digital solutions to restaurant businesses and helps them with their payment and order-
related needs. Its path breaking O2O tech platform can eliminate various hassles like app download procedures and allowing users to commence ordering by simply scanning a QR code or ordering remotely via WhatsApp. The platform’s sophisticated enterprise-grade technology has already empowered F&B players like McDonald's, Starbucks, Haldiram's, Social, among others. Commenting on the launch of the campaign, Anurag Gupta, Cofounder& COO of DotPe, said, “With the second wave of the pandemic, the restaurant owners are once again struggling to keep their businesses alive. Many food aggregators are worsening the situation by introducing
heavy commissions and guidelines that squeeze these businesses. This is why we want to encourage people to support the local restaurants and start ordering from them directly. The campaign revolves around motivating people to change the way they order food. Over 10,000 restaurants now on DotPe, customers can easily order directly using WhatsApp and support their local restaurants. This will not only help them survive the pandemic but also ensure that their staff can retain their means of living. In fact, if the deliveries for direct orders increase, the restaurant owners can employ more people and take control of their business. It’s amazing to see the massive response we have been receiving for this video on various social media platforms. In the days
to come, we are hoping that more and more people will come together as a community and order directly to support local businesses.” Conceptualised and created by All Things Small, a Mumbai-based media company dedicated to telling true stories, the video features a restaurant owner describing the woes of being associated with food delivery apps. Paying for offers and discounts along with extraordinary commissions to these apps leaves them with almost nothing to sustain their businesses. The video appeals to the consumers to cut out the app-based convenience and switch to ordering directly from their local restaurants through their phone numbers or links mentioned on their social media platforms.n
Food And Beverage Matrix | May 2021
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BURGER CLUB PUTS GROWTH ON THE MENU; ALL SET TO EXPAND 50+ NEW OUTLETS
stablished in 2015 with a vision to give big and juicy burgers to India, The Burger Club was launched in with a menu of big juicy burgers from New Zealand and was soon rewarded as Delhi’s best burger chain by Zomato. This chain of dynamic burger joints in India, is intending to speed up its extension in Chandigarh, Kanpur, Lucknow and Hyderabad with 50+ outlets by the end of 2021. The Burger Club as of now has outlets across 24 urban areas with presence in every one of the significant areas including – South Delhi, North Delhi, East Delhi, Noida, and Gurgaon. The burger chain fixed its hold in Delhi NCR with 24 outlets. It intends to augment its impression in Chandigarh, Kanpur, Lucknow and Hyderabad in a similar way.
a beverage. We have a versatile menu that has a range of beverages, burgers, and sides as well as something for your sweet tooth. These burgers are highly endorsed by millennials over social media as well.
The Burger Club is a specialist in burgers. They know what burgers are and how it can appeal to the Indian audience. They know how to make handmade patties and use fresh veggies in their burgers. The Burger Club not only provides burgers but various beverages, after all, a burger is incomplete without
“We want to grow as a burger chain so that people all over India can enjoy our handmade, tasty burgers. We plan to grow more than a company as we believe burgers should be enjoyed by everyone, we have a strong belief to deliver tasty burgers as well as crunchy. Our customers come back as we deliver tasty, juicy burger and never compromise in taste. Whether it is a small gathering or a big event, our customers keep coming back. We do not use any chemicals, preservatives, or artificial flavours. The Burger Club is bound to please your taste buds”, said Sapna, marketing head at The Burger Club.n
ENJOY SIGNATURE RAMADAN SPECIALS IN THE COMFORT OF YOUR HOME
T
of the Islamic calendar celebrated by the Muslims all over the world. It is a divine occasion where the most delicious delicacies are prepared for Iftar feasting.
The Ramadan period is a holy month
Treat your tastebuds to a host of authentic recipes from award-winning restaurants prepared with the utmost
his holy month of Ramadan, experience specially curated traditional meal experiences by JW Marriott Mumbai Sahar ready for order and delivery through “Marriott on Wheels’’ food delivery service.
care, necessary hygiene and safety standards, to savour in the comfort of your home. Indulge in regional flavours with family and friends, the delectable traditional meal experience consists of Kebabs, Kimia Dates, Rose Sherbet, Kheema Patti Samosa, Biryani, Salan, Burhani Raita, Dal Makhani and so on.
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