Modern Food Processing - October 2012

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Modern Food Processing

October 2012

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EDITORIAL

Remembering a real hero

T

he nation lost a real hero this month, whose visionary leadership not only fast forwarded India to become the largest milk producer in the world but also transformed the lives of millions for the better. Yes, a true legend, he was none other than the maverick Dr Verghese Kurien, the ‘Father of the White Revolution’, the architect of ‘billion-litre idea’ or Operation Flood, the biggest agricultural development programme on earth.

True to his incredible ingenuity, he saw it coming well ahead of the time. While the whole world was busy making milk powder from cow milk, Dr Kurien ushered in a technocommercial revolution in the milk industry by successfully producing milk powder from buffalo milk in this buffalo-dominated country. A line or two from this precious part of history will put things in perspective. By 1955, his Gujarat-based co-operative owned Asia’s largest dairy and was producing more than 20,000 litre of milk per day and it was time for ‘Amul’ to enter this saga of sorts. In the words of Dr Kurien, “We all knew that to sell we must have a brand and one of our chemists suggested Anand Milk Union Limited or Amul, which meant Amulya or priceless in Sanskrit.”

The last man to stay content with his exemplary accomplishments, Dr Kurien lost no time in emulating the Anand model to other corners of India as part of the iconic Operation Flood, by virtue of which the country took a giant leap to become the world’s largest producer of milk. Today, more than 10 million farmers from 200 dairies spread over the country produce in excess of 20 million litre of milk every day.

Thank you Dr Kurien for dreaming big at a time when technology was still a taboo for the dairy sector in the country and more importantly, realising the dream for the entire nation with bold and broad-based visionary action points. Thank you Sir for not only transforming India from a milk deficient country to the largest milk producer on earth, but also for setting the stage and installing the world-beating confidence in the countrymen to spearhead many such ‘Revolutions’ in the times to come.

Editorial Advisory Board

The time has come to confer Bharat Ratna – the highest civilian honour of the land – on Dr Kurien at the earliest. This will be a fitting recognition to the exemplary national contribution made by him, one of the greatest Indians to be ever born.

Dr A S Abhiraman Former Executive Director - Research, Hindustan Lever Ltd

Prof M Y Kamat Former Head, Food Engg & Technology Dept, UICT, Mumbai

Manas R Bastia manas@network18publishing.com

October 2012 | Modern Food Processing

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46

44

50

Insight & Outlook: Alcoholic Beverages

28 Cover photo: Joshua Navalkar; Location courtesy: MicroChem Laboratory Pvt Ltd, Mahape (Navi Mumbai)

Special Focus: Food Safety Food safety .......................................................................... 28 Hygiene in dairy processing ............................................... 30 Fresh produce market ......................................................... 32 Food safety compliance ...................................................... 36

Alcoholic beverages ............................................................ 44 Whiskey market.................................................................. 46 Interface - Akash Sahu, General Manager, Brand and Communications, SABMiller India ................ 48 Functional gum ................................................................... 50

Automation Trends Production optimisation: Rationalise resources, reduce business risks ........................................................... 52

Interface - Pankaj Jaiminy, Assistant VP - Food, Health & Beauty Business, TÜV SÜD South Asia ......... 38

Energy Management

In Conversation With

Policies & Regulations

Eccentric disc pump technology: Equipping food processors for efficient operations ...................................... 54 New FSSAI norms for nutraceuticals: Consumer trust, the topmost priority ............................................................ 56

Chandubhai Virani, Managing Director, Balaji Wafers Pvt Ltd ...................... 24

Strategy Aseptic beverage packaging: A right approach to enhance product shelf-life!.................................................. 58

Tips & Tricks Food grain transportation: A practical guide to reduce wastage in transit .................................................... 60

Facility Visit: MicroChem Silliker Pvt Ltd Leveraging on the quality matrix....................................... 40

Regular Sections Editorial ............................................................................ 7 News, Views & Analysis .................................................. 12 Technology & Innovation ................................................ 18 Technology Transfer ........................................................ 20 Projects ............................................................................ 62 Tenders ............................................................................ 64 Event List ........................................................................ 66 Book Review .................................................................... 71 Products .......................................................................... 72 List of Products .............................................................. 83 List of Advertisers .......................................................... 84

Event Preview drink technology India 2012: An all-encompassing show for stimulating innovation ......................................... 68

Event Report n International FoodTec India 2012: Successful confluence of novel technologies ................................ 69 n Fi India 2012: A knowledge forum opening unlimited possibilities ................................................. 70

Highlights of Next Edition Special Focus: Food Packaging Insight & Outlook: Chocolate & Confectionery

Details on page no. 66

Note: ` stands for Indian rupee, $ stands for US dollar and £ stands for UK pound, unless mentioned otherwise October 2012 | Modern Food Processing

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October 2012 | Modern Food Processing

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NEWS, VIEWS & ANALYSIS

COOLING SOLU TIONS FOREIGN DIRECT INVESTMENT

Frascold opens new plant in Gujarat

Government allows 51 per cent FDI in multi-brand retail

Frascold India Pvt Ltd (FIPL) has started its new plant in Ahmedabad.

An area covering 17,000 sq ft will house stocks of compressors, spares, condensing units parts imported from Frascold SPA, Italy. The company will also manufacture products such as condensing unit assembly etc, which will be exactly the same in quality as produced by the parent company. The installed capacity for these models would be 7,500 pieces per annum. The new plant will also have a service centre with testing facility, so that FIPL can deliver

The Cabinet had cleared 51 per cent Foreign Direct Investment (FDI) in multi-brand retail stores. However, the government has left the option to invite multi-brand retail on the states.

The government had last year cleared 51 per cent FDI in multi-brand retailers for cities with population of more than a million. But it later rolled back the decision after protests by its allies. Multinational retailers such as WalMart, Carrefour and Metro already have stores, but they are not allowed to sell to walk-in customers.

The Consortium of Indian Farmers’ Association (CIFA) has welcomed the Centre’s decision.

P Chengal Reddy, Secretary-General, CIFA, said, “The growth of the farm sector was hampered because of the lack of modern technologies, inadequate investments and restricted market prices. We strongly believe that FDI will go a long way in benefitting the agricultural community at large, and at the same time it would fetch a better price for consumers and streamline the ‘farm-to-fork’ supply chain, thus reducing food wastage.”

service compressors with test certificate and warranty.

The main aim of establishing this plant is to provide quality product to the customers within short span of time without having to make them wait for a long duration for the desired products.

R Selvaraj, Director, FIPL, said, “There is huge scope for growth in this segment.

Keeping in mind this rising demand, the new plant is set up.” The company produces compressors for the refrigeration and air-conditioning industry.

Avani Jain

COMMERCIAL KITCHEN EQUIPMENT

FABCON enters into an agreement with Japanese firm Noida-based FABCON India has entered into sole distributorship agreement with Dremax, Japan, for its vegetables and fruits sizing equipment, which finds wide use in RTE, base kitchen and restaurant businesses. FABCON India is known for its range of end-toend solutions and standalone equipment for the food & beverage processing industry.

As per the agreement between the two companies, equipment from Dremax will be available via FABCON India’s channel in the country. The broad range of machinery has capacities ranging from 2 kg to 2,000 kg per hour. The price ranges between ` 40,000 to ` 2 lakh, thus proving to be of use to small restaurants right up to food processing companies.

“We are optimistic about growth in Indian market due to consumer emphasis on hygiene, quality and convenience foods. The range of machinery from Dremax will enable the food processing & food services industry to achieve sustainability in demand,” said Nishant Bansal, CEO and Managing Director, FABCON India.

Mahua Roy

NEW PRODUCT LAUNCH

ICE CREAM MARKET

Kamani Oil launches 100 per cent pure rice bran oil

Havmor Ice Cream eyes ` 260-crore sales in FY13

Kamani Oil Industries Pvt Ltd recently launched Riso rice bran oil. Rice bran oil is a by-product of the rice milling industry. Riso rice bran oil, which is 100 per cent pure rice bran oil, will cater to the Western market of India and will be launched in phases to the other states over a period of time. Rice bran oil is rich in oryzanol, a natural anti-oxidant that helps reduce cholesterol and tryglicerides. Rajiv Behere, DGM, Kamani Oils, said, “Riso is produced by the latest process of physical refining and is completely bland and odourless, bringing out the natural taste and flavour of the food.” Rice bran oil is a superior salad, cooking and frying oil, which leaves no lingering after-taste.

The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity allows 15-20 per cent less oil to be absorbed in cooking, reducing overall calories.

Even as the raw material costs continue to soar, the Ahmedabadbased ice cream maker, Havmor Ice Cream, is looking at 40 per cent growth in the sales this financial year with a targeted turnover of ` 260 crore. The company expects to sell over 30 million litre of ice cream this year, with increased presence in the states other than Gujarat, including Maharashtra, Rajasthan and Madhya Pradesh. Havmor is also planning to ramp up its ice cream-making capacity by 50 per cent during the financial year so as to meet the growing demand for ice cream. “We expect to cover the whole of India by 2015 by doubling the existing production capacities and also having its presence in several other states. We are also looking forward to establish more number of Hav Funn parlors and eateries,” said Pradeep Chona, Managing Director, Havmor Ice Cream Ltd.

Mahua Roy

Avani Jain

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Modern Food Processing | October 2012

NEWS, VIEWS & ANALYSIS

TRADESHOW

India Foodex 2012 sees huge participation

FOOD TESTING

The 4th India Foodex 2012 along with the 3rd

TÜV SÜD to inaugurate its biggest testing laboratory in Gurgaon

edition of GrainTech India 2012 recently concluded in Bengaluru.

The three-day tradeshow attracted over 23,000 visitors and more than 300 delegates from all parts of India and more than 16 countries. Star country pavilions at the show were from food processing hub countries such as Italy, Turkey, Association Africa Agro Export (AAFEX ) member countries such as Senegal, Burkino Faso, Cameroon, Gambia and Niger.

The special attraction at the event was the dedicated Dairy Show showcasing the best tools and technologies for the segment comprising dairy products, processing industry, quality control measures, lab certifications, cold chain etc. To highlight the urgent need for efficient cold chains, a live display about refrigerated transport was made. The concurrent event, GrainTech India 2012, covered all facets of agriculture and offered insights into farm mechanisation, pre- and post-harvest management of food crops, food processing, marketing and retailing.

A special feature of GrainTech India 2012 was an interactive session, which was attended by over 100 roller flour millers, rice millers and grain processors. “The primary focus of the event was to help farmers, especially those facing unpredictable weather and unprofessional market situations,” said M B Naqvi, CEO, Media Today Group.

TÜV SÜD South Asia will soon be inaugurating a facility in Gurgaon, which will offer testing, inspection and certification (TIC) services under one roof. The lab is the largest of TÜV SÜD’s 10 testing laboratories across India, Bangladesh and Sri Lanka. It is NABL accredited as per ISO 17025 and is equipped with testing instruments that comply with international testing conditions. Tests on food items ranging from animal feeds to ready-to-eat foods are carried out by highly qualified food experts at the lab, thereby ensuring safety for the consumer at every level of production from farm to fork. In addition to instrumentation capabilities, the facility also houses an ultra-modern microbiology lab capable of performing basic to advanced microbiological tests, helping food producers detect contamination and ensure safety of the consumer. It will also have a dedicated team for evaluating sensory perception of foods.

“This is a new addition to TÜV SÜD’s testing facilities. It is the biggest lab across all our locations in India, Bangladesh and Sri Lanka. Gurgaon was chosen strategically as it is close to all food processing hubs in North India,” said Pankaj Jaiminy, Assistant Vice President, Food, Health & Beauty Business - TÜV SÜD South Asia.

Mahua Roy

FOOD PROCESSING

RTC LAUNCH

TECHNOLOGY

West Coast Fine Foods positions parathas for on-the-go consumption

Food & Pharma Specialities eyes growth in ethnic foods Food & Pharma Specialities is all set to introduce technologies for manufacturing Indian ethnic foods. Product portfolio from the company emphasises on technologies for the Indian packaged sweetmeats.

These products require higher levels of thermal processing and this company is planning to offer a range of technologies to suit this requirement.

Said B Pal S Puri, President, Food & Pharma Specialities, “Range of machinery from Silverson, CMT, Steriflow can greatly enable the Indian food processing industry to make a mark globally. The ice cream, condensed milk, baby milk products can see higher levels of safe processing. Also, the technologies are equipped with CIP techniques, thus making it simple to use.”

Mahua Roy

West Coast Fine Foods recently introduced quick tiffin recipes positioned for women on the move for its Kawan Parathas, which are made with high-quality ingredients, carefully blended spices to maintain the traditional recipes and are without added preservatives or trans-fatty acids. Healthier variant of the product is a paratha wrap stuffed with vegetables, thus making it a power lunch.

Other variants include Tawa Paratha Lasagna and Flakey Paratha Calzone. Kawan Parathas is offered in three variants whole wheat, flakey and tawa.

FILTERS

New cartridge offers high dirt holding capacity Kitten Enterprises recently introduced filter cartridges FiltroUNO. According to the company, it is the most competitive filter cartridge in the market, and its good performance makes it one of the best choices for liquid and air filtration. The filtering material is double layered polypropylene (PP) membrane and internal support is given by PP shell.

It has high chemical compatibility, high flow rate, low pressure difference, long life and wide filtration. It also has excellent dirt holding capacity.

October 2012 | Modern Food Processing

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NEWS, VIEWS & ANALYSIS

SOYBEAN PROCESSING MARKET FORECAST

NSRL organise soybean food promotional activities in India

Indian fruits and vegetable extracts market to cross $ 600 million, says a report The Indian fruit and vegetable extracts market has been picking up steam over the last three to four years due to rapidly evolving product types and consumer preferences, according to Frost & Sullivan. Indians’ increasing desire for health and wellness and their rising awareness about the functionality of food and beverage ingredients have compelled manufacturers to innovate and offer a wider variety of product variants.

New analysis from Frost & Sullivan, ‘Analysis of the fruit and vegetable extracts market’ finds that the market earned revenues of $ 400.5 million in 2011 and estimates this to reach $ 690.5 million in 2017. The high health consciousness among consumers has already prompted several beverage manufacturers to switch from aerated beverages to fruit juice-based beverages.

“Further, manufacturers are conducting trials to derive fruit pulp, purées, and juices from seasonal fruits and store them for future use. They are striving to make seasonal fruit products available throughout the year,” said a Frost & Sullivan Research Analyst.

Led by National Soybean Research Laboratory (NSRL), USA, NutriTech Consulting Services has organised various soy food promotional activities in India recently. These activities included school nutrition fairs (in Delhi and Jaipur), soy-

in-cuisine (Hyderabad and Indore), soy dairy applications short course in Indore and soy food marketing seminar in Indore.

Focus of these activities was to sensitise various stakeholders on nutrition and soybean utilisation.

At the soy-in-cuisine programme, the organisers demonstrated better tasting soy food products to the chefs from hotels and mid-day-meal programmes implementing agencies. The dairy applications for soy programme was conducted with support from Directorate of Soybean Research, Indore. At this programme, the organisers demonstrated various dairy alternatives from soymilk.

HEALTH FOODS

PAi organises seminar for probiotics Probiotic Association of India (PAi) in association with academic partner Nestle Nutrition Institute organised the first-ever annual conference and international symposium titled ‘Probiotics for human health – New innovations and emerging trends’. The symposium focussed on the current trends and developments in the research, production and use of probiotic organisms and foods, which help in boosting immunity, preventing disease and promoting overall wellbeing. K Chandramouli, Chairperson, Food Safety and Standard Authority of India, said, “There are a plethora of myths associated with probiotic foods and their usage. The situation is further complicated due to lack of government regulatory quality control standards for probiotic foods in India, though Indian guidelines for probiotic cultures and foods have recently been launched by Indian Council of Medical Research (ICMR) in collaboration with DBT.” He added that the Indian consumer is in a dilemma about the acceptability of probiotic foods due to knowledge gaps about the credibility of health claims associated with these value-added products.

FORTIFIED FLOUR

EXHIBITION

Fortified atta to combat widespread micronutrient malnutrition

HRS displays latest technology at International Foodtech India

In order to address the high burden of under-nutrition and micronutrient malnutrition in Madhya Pradesh, Roller Flour Millers Federation of India and Madhya Pradesh Roller Flour Millers Association with the support of Global Alliance for Improved Nutrition (GAIN), will introduce fortified atta in Madhya Pradesh, through open market channels. “During 2011-12, Madhya Pradesh achieved first position with 18 per cent growth in the agriculture sector and second position with 11.98 per cent economic growth rate. But to sustain this growth and move forward, it is essential that our population has good health and nutrition status,” said Paras Chandra Jain, Minister for Food and Civil Supplies, Madhya Pradesh.

Roller Flour Millers Federation of India is implementing this project in Madhya Pradesh with the active support of Madhya Pradesh Roller Flour Millers Association and the individual flour millers who are voluntarily fortifying and supplying the fortified atta through the open market commercial channels.

GAIN is providing technical and limited financial support for this project.

HRS showcased a range of products at International Foodtec India, 2012, held recently in Mumbai. Among the HRS products, UHT steriliser, PHE-based pasteuriser for dairy industry as well as for beverage processing and fruit pulp processing lines have generated interest among the visitors. “We are happy with the enquiries received for our products. I strongly believe many of the enquiries will convert into business. Food processing requires the most hygienically trusted equipment and HRS’ expertise assures the most up-to-date solutions by ensuring sustainability with a competitive edge,” said V Gokuldas, Managing Director, HRS Process Systems Ltd.

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Modern Food Processing | October 2012

Prasenjit Chakraborty

NEWS, VIEWS & ANALYSIS

INFORMATION RESOURCES PACKAGING TECHNOLOGY

Cole-Parmer releases its latest annual catalog in India

Bosch optimises online spare parts logistics

Cole-Parmer, a global leader in fluid handling, life science, general laboratory products, instrumentation, and equipment, has released its 6th annual India Catalog for the scientific and process industries. The company also released another version of its annual catalog specifically for the food and beverage industry. The new 2012 catalog underscores the company’s reputation of bringing the latest, hard-to-find products to customers. Users can select highly efficient laboratory essentials, lab equipment, fluid handling & process equipment and find exactly what they need for their applications – from research and development to pilot

Bosch Packaging Technology built upon its services portfolio at PACK EXPO 2012 in Chicago with two new features that simplify spare parts logistics – the Open Catalog Interface (OCI) and the Corporate Portal. Both technologies enhance the E-Portal, Bosch’s online ordering platform that gives customers immediate access to up-to-date information on availability, price and delivery times. With the OCI and Corporate Portal, customers can now individually synchronise their spare parts logistics with internal processes. Due to the OCI function of the online platform, actual information from the E-Portal is available in either the customer’s own purchasing or ERP system. This reduces efforts for data entry and updates & simplifies the spare parts ordering process. A customised link to the E-Portal is embedded in the customer’s system, giving direct access to up-to-date spare parts prices and availability details. This information can then be transferred into the customer’s purchasing system with a single click, saving time with data entry and allowing faster processing of orders and enquiries.

plants to scale-up. The catalog also has convenient dual pricing featuring custom duty exempt prices and prices in rupees, making it handy for users to set up supply contracts.

Rakesh Aggarwal, Director - Operations, Cole-Parmer India, said, “We are working in an era of customisation where customers prefer to have scalable solutions tailor-made to their application needs, and we offer this choice. Apart from offering this option of customisation, we widen the horizon by giving customers the convenience of product bundling combined with pre- and post-sales service and expert application support.”

DAIRY BUSINESS

Britannia launches flavoured yoghurt Britannia Industries Ltd has launched a range of flavoured yoghurt in three flavours – mango, vanilla and strawberry. The product is fortified with five active nutrients: iron, iodine, calcium, zinc and vitamin A, and is available in a set form, making it easier to scoop and eat. Speaking at the launch, Vinod Menon, Head - Dairy Business, Britannia Industries Ltd, said, “Flavoured yoghurt has emerged as a distinct segment in the last one year. Internationally, flavoured yoghurt – in both frozen and fresh form – is well developed and seen as a healthier option. Majority of the flavoured yoghurt consumers are today’s youth, who are open to trying new products and experiences.”

All variants have a shelf-life of 18 days and have to be stored in a cold environment.

The product will be priced at ` 15 per 100 gm pack.

HEALTH INGREDIENTS

SUSTAINABLE PACKAGING

Arla Foods to introduce whey protein for clinical nutrition

BASF partners with Seattle Mariners to debut new compostable snack bags

This year’s Health Ingredients Europe (HIE) exhibition will see Arla Foods Ingredients unveil a highly innovative whey protein that is set to transform the fast-growing clinical nutrition category by offering companies the opportunity to create a 100 per cent whey-based ready-to-drink beverage that is more effective, easier to formulate and better-tasting. Lacprodan DI-7017 from Arla Foods Ingredients is a new generation of pure whey protein concentrate that is stable in ultra-high temperature (UHT) formulations at neutral pH, representing a genuine first in the market for clinical nutrition RTD beverages. Available in powder form, it is suitable for use in pH acid and pH neutral formulations, increasing the variety of product types and packaging formats into which it can be incorporated. It is suitable for the milky beverages typically used in clinical nutrition and can also be incorporated into less viscous beverages, which may be easier for some patients to drink.

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Modern Food Processing | October 2012

BASF has made a breakthrough towards sustainable snack packaging that can help companies and communities everywhere get closer to their goal of zero-waste. Lately, it has partnered with one of the greenest teams in Major League Baseball, The Seattle Mariners, and used the iconic snack of the American pastime, peanuts, to debut prototype packaging developed with its advanced biopolymer technology. The first 10,000 fans, who arrived at Safeco Field on that day and saw the Seattle Mariners take on the Boston Red Sox, received a free bag of peanuts in a 100 per cent compostable snack bag.

TECHNOLOGY & INNOVATION

Study reveals new technique to replace fat content in chocolate with fruit juice University of Warwick chemists have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter. They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a pickering emulsion.

Crucially, the clever chemistry does not take away the chocolatey ‘mouthfeel’ given by the fatty ingredients.

This is because the new technique maintains the prized Polymorph V content, the substance in the crystal structure of the fat, which gives chocolate its glossy appearance, firm and snappy texture and also allows it to melt smoothly in the mouth. The final product will taste fruity, but there is the option to use water and a small amount of ascorbic acid (vitamin C) instead of juice to maintain a chocolatey taste. The scientists used food-approved ingredients to create a pickering emulsion, which prevents the small droplets from merging with each other.

The new process also prevents the unsightly ‘sugar bloom’, which can appear on chocolate that has been stored for too long. Dr Stefan Bon, Department of Chemistry, Warwick University, was the lead author of the study published in the journal of Materials Chemistry. The research looked at the chemistry behind reducing fat in chocolate, but now it is up to the food industry to use this new technique to develop tasty ways to use it in chocolate. Dr Bon said, “Everyone loves chocolate – but unfortunately chocolate bars are high in fat. However, it is the fat that gives chocolate all the indulgent sensations that people crave – the silky smooth texture and the way it melts in the mouth but still has a ‘snap’ to it when you break it with your hand.”

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Modern Food Processing | October 2012

Arla Foods’ calculator can enable bakers to cut costs Cake manufacturers could save more than Euro 1 million a year by replacing just half of the eggs they use with egg replacers, according to a new calculator developed by Arla Foods Ingredients.

The Nutrilac calculator was launched at the IBA 2012 bakery show in Munich. It showed that a large cake manufacturer using 10,000 tonne of liquid eggs a year would save Euro 1.35 million by using egg replacers on a 50 per cent replacement ratio. Those using a greater proportion of egg replacers would stand to benefit from even greater economies. The savings are potentially huge for companies of all sizes. The Nutrilac calculator shows that a cake manufacturer using 750 tonne of liquid egg a year could make savings of around Euro 1,00,000 annually by switching to 50 per cent egg replacers.

Manufactured from fractionated whey proteins, Nutrilac egg replacers are not only less expensive than eggs, but they are also lower in calories, saturated fat and cholesterol. They have a longer shelf-life – up to 18 months – and they produce great tasting end-products. The calculator simply requires the user to input their annual egg usage to receive an instant – and confidential – indication of the potential savings available to them. Soren Norgaard, Senior Manager, Arla Foods Ingredients, said, “With egg supplies remaining tight and prices high, the Nutrilac calculator is a simple but effective way for cake manufacturers to see how they can cut costs dramatically by switching some or all of their liquid egg usage to Nutrilac egg replacers.”

Bosch Packaging’s new flow wrapper provides longer sealing time Bosch Packaging has come out with Pack 301 ID inverted long dwell flow wrapper (ID), the newest addition to its Pack series of horizontal form fill seal (HFFS) machines. The Pack 301 ID gently transports products by carrying them on top of the film from the former through the cutting head, minimising jams and protecting package appearance. The machine’s long dwell sealing system allows for longer sealing times compared with traditional rotary cutting heads, which results in higher seal integrity and air-tight packages. In addition to fresh produce, multipacks and other soft products, the gentle product handling and secure seal of this new HFFS machine make it ideal for pharmaceutical, meat and dairy applications.

Besides, Bosch Packaging has also added value to its Pack Feeder 4 family – the Product Stacker Collator (PSC). The machine seamlessly integrates with Bosch’s Pack series of horizontal flow wrappers to enable multi-count packaging of either raw or wrapped products. Its design utilises a variety of carrier heights to lift the products and place them onto a static shelf to create multipacks up to five layers high before the stacks are conveyed to a horizontal flow wrapper for overwrapping.

TECHNOLOGY TRANSFER

TECHNOLOGY OFFERED As part of our endeavour to spread the technology culture, this section provides a means to promote and facilitate exchange of select technologies.

We strive to bring together suppliers of such technologies with suitable users for negotiations and industrial collaboration.

Beverage maker An Indian firm is offering ‘three-in-one’ beverage maker, which is a portable kit that allows the user to simultaneously make three functional beverages as per requirement. Using this, the consumer can set up three different types of fermentation simultaneously at one particular temperature.

Areas of application Beverage industry Forms of transfer Technology licensing

Chocolate manufacturing technology An Indian firm provides chocolate manufacturing and snack extrusion technolog y with machiner y.

The firm supplies chocolate machines like chocolate conches, chocolate enrobers with cooling tunnel, one shot chocolate moulding machines, chocolate storage tanks, etc. The machines are manufactured using European technology.

Areas of application Chocolate manufacturing Forms of transfer Consultancy, technical services and equipment supply

Food-paste moulding machine A Thailand-based firm offers a food-paste moulding machine that produces cylindrical-shaped food paste with both ends sealed. This machine enables faster production of food paste with consistent size and hygiene, which increases business potential in bigger markets both locally and abroad.

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Modern Food Processing | October 2012

Areas of application It is useful in food processing industry where the food products of cylindrical shape are required Forms of transfer Technology licensing

Food processing machinery An Indian firm offers all machinery for processing fruits, vegetables, poultry, meat and fish. Manufactured in Europe, the machinery is easy to use and makes high-quality food products. It also offers ice-making machines.

Areas of application Food processing, agro-based industries Forms of transfer Consultancy, equipment supply, turnkey

Liquid glucose An Indian firm offers a novel bio-process technology for liquid glucose production.

The company has made a significant progress in technical advancement of the process.

Areas of application Only for food and confectionery Forms of transfer Consultancy, technology licensing

Sugarcane juice powder (dried) An Indian firm offers technology for making sugarcane juice powder using spray drying technique. It is a natural, healthy, safe and nutritious product from sugarcane.

Areas of application Food & beverages sector Forms of transfer Consultancy, technology licensing

Technology for milk, fruit and cereal-based products An Indian firm offers technology for processing milk products, fruit & vegetable products and ready-to-eat & ready-to-cook food products Areas of application Food processing industry Forms of transfer Consultancy, subcontracting, joint venture, technical services, capacity building, technology licensing, equipment supply, turnkey, others

Technology for natural dyes/oleoresins An Indian firm provides assistance in the manufacture of oleoresins/natural colour extracts using latest technology.

Areas of application Food colours/natural dyes Forms of transfer Consultancy, technical services, turnkey

Vacuum sealer and gas injection machine A Thailand-based company is providing technology for preserving and extending shelf-life of food products. Proper packaging is critical for avoiding food spoilage. The vacuum sealing and gas injection technique prevents contaminating microbes to enter the container, thereby increasing the shelf-life of the product.

Areas of application Fo o d processing and agro-based industries Forms of transfer Technology licensing

TECHNOLOGY TRANSFER

TECHNOLOGY REQUESTED Coconut milk beverage An Indian entrepreneur is interested in acquiring the technology for producing & processing coconut milk beverage.

Areas of application Food processing industry Forms of transfer Consultancy

Corn processing An Indian company is looking for a complete proposal/project report to set up a dry milling corn processing plant in Andhra Pradesh. Targeted finished product is tinned corn, pop corn, corn flakes etc. It is also interested to import similar kind of plant & machinery to set up the same in India.

Areas of application Corn processing industry Forms of transfer Others

Extruder pilot plant An Indian company is seeking the extruder pilot plant for manufacturing processed cereal-based weaning food.

Areas of application Infant food, supplementary food, weaning food Forms of transfer Others

Food processing equipment An Indian company is seeking technology and equipment for processing of fruits, vegetables and other related products.

Areas of application Food processing industry Forms of transfer Others

Areas of application Food processing industry Forms of transfer Others

Food preservation

Rice husk ash to silica precipitates

A Thailand-based food and preserved fruit trading firm is looking for efficient technology to extend the shelf-life and preserve food and fruit.

Areas of application Food processing, confectionery and pastry industries Forms of transfer Others

An Indian company is seeking the technology to convert rice husk ash into some useful matter like silica precipitate, as the rice husk is rich in silica content.

Areas of application Agro-based mills, which burn rice husk for internal purposes Forms of transfer Others

Fruit drinks-doy pack

Spice grinding and processing plant

A firm from UAE is interested in acquiring the technology for manufacturing fruit juices and drinks using optimum formulation technology.

The firm needs technology providers, consultants and price quotes for the project based on turnkey & know-how.

Areas of application Food processing industry Forms of transfer Others

Juice and food processing A company based in the UAE proposes to establish a food processing plant that would help process fruit juices, jam/jelly, juice concentrates & pulp. Through this plant, the company also wishes to obtain valuable by-products like cattle feed, fertiliser and raw materials for plywood.

An Indian firm is seeking to set up a spice plant and requires turnkey project consultants for the same.

Areas of application Food processing industry Forms of transfer Others

Virgin coconut oil production A Thai entrepreneur is interested in acquiring the technology for production of virgin coconut oil. He plans to set up a coconut oil production line with technical co-operation from technology providers.

Areas of application Food processing industry Forms of transfer Others

Information courtesy: Dr Krishnan S Raghavan, In-Charge, Technology Transfer Services Group, Asian and Pacific Centre for Transfer of Technology (APCTT) of United Nations Economic and Social Commission for Asia and the Pacific (UNESCAP), APCTT Building, C-2, Qutab Institutional Area, New Delhi - 110 016, Tel: 011-3097 3758 (Direct), 3097 3710 (Board), Fax: 011-2685 6274, E-mail: srinivasaraghavan@un.org, Web: www.apctt.org, For more information on technology offers and requests, please log on to www.technology4sme.net and register with your contact details. This is a free of cost platform provided by APCTT for facilitating interaction between buyers and seekers of technologies across the globe. After submitting technology offer or request to this website, you are requested to wait for at least two weeks for receiving a response from a prospective buyer / seeker through this website, before contacting APCTT for further assistance.

Share and Solicit Technology The mission of Modern Food Processing is to spread the technology culture. Here is an opportunity to be a part of this endeavour by sending your technology on offer or technology requirements. If you belong to any of these two categories, you are invited to furnish the techno-commercial details for publication. The write-up needs to be as per the format of this section with information about the particular technology offered or requested, its areas of application and forms of transfer.

Contact us: Modern Food Processing, Network18 Media & Investments Ltd, ‘A’ Wing, Ruby House, J K Sawant Marg, Dadar (W), Mumbai 400 028.Tel: 022-3024 5000, 3003 4672 l Fax: 022-3003 4499 l Email: spedit@network18publishing.com

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Modern Food Processing | October 2012

IN CONVERSATION WITH Chandubhai Virani

Companies must continuously innovate and do R&D to maintain their position in the market

Photo: Nikhil Patel

...says Chandubhai Virani, Managing Director, Balaji Wafers Pvt Ltd. In an interaction with Avani Jain, he observes that the low pricing and good quality of ready-to-eat snack food products are driving customers to buy these. He also highlights the trend of using technologies, which enable to make products using less oil, power, and also results in minimum wastage.

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Modern Food Processing | October 2012

Chandubhai Virani

How is the demand for processed snack food products in India?

What was the turning point in your career?

Slowly and gradually, when we gained success in business and were able to gain a competitive edge in market, it gave a boost to my confidence and can be considered as a turning point in my career.

What motivates you the most in your life?

I always believe that team work is important for the success of any business. So, team work has always motivated me.

How do you deal with a tough situation?

In my life, there is no place for words like ‘tough or difficult’. This is because, I believe that if you want to earn success, then you have to successfully deal with all the small and big problems. It is only after facing tough situations and committing mistakes that a person learns to find solutions.

What is the business etiquette you value the most?

Honesty is the one virtue that I value the most because this defines the success of any business to a large extent. It is for the same reason that I always tell consumers, especially kids, that they should eat our products as snacks and not as supplement to food.

What is your message to young entrepreneurs?

Do more than what others expect from you. Live in the present and do not worry about the future.

The total demand for snack foods in the food processing segment is 10 per cent. This demand is rising tremendously due to increased income levels and travelling time of consumers.

Also, the low pricing and good quality of these ready-to-eat products drive customers to buy such products. These days, there is an increased demand for less fatty products such as roasted snacks etc.

This is highly defining the snack food industry in the country.

What are the major determining factors for the company’s success?

The major turning point for the company was the establishment of automatic processing line and decrease in rate of oil and potatoes used around the year 1992. Further, as we professionalised the business and the new generation joined, changes kept on coming. Thus, taking right decision at the right time can be regarded as a major factor for our success. Winning the heart by quality and great taste, and offering sufficient dealer margin have been effective strategies for our company. Further, low pricing of products has also helped the company gain a strong foothold in the market.

Since the consumers are becoming health-conscious, how are snacks manufacturers addressing this trend?

These days, companies emphasise on technologies, which enable to make snack food products by using less oil, fuel, power and with minimum wastage. We also prefer to make the products less spicy as highly spicy products are not good for health. For example, the Ratlami sev that we make is not as spicy as the original namkeen made in Ratlam. Further, we always deliver quality products to our consumers and there is continuous & rigorous testing of raw materials, finished products, etc.

How do you attain sustainability in your operations?

We firmly believe in energy and water conservation, and we have taken various steps to ensure that. For energy conservation, we use good quality boilers.

We have also set up three wind mills for generating energy. Further, in order to emit less smoke in the air, the chimneys are regularly checked. For water conservation, we see to it that minimum water is wasted.

This is achieved by treating water and reusing it in the processes. We even use the treated water for watering the plants at the premises. Also, effluent treatment plant is installed at the plant.

What are the challenges faced in the segment?

The demand for snack food products is huge and there are many players in the segment. Therefore, delivering quality products is a major task for the companies. The companies must continuously innovate and do R&D in order to maintain their position in the market. Talking about the challenges faced by the family-run business in the segment in particular, I must say that it is difficult to get the consent of all the family members on one matter.

You can control your staff but not your family members.

What is your vision statement for the company?

Our main motto is not only to earn money but serve quality products to our customers. We believe that our duty does not end at making the product, but we have the responsibility to ensure that the quality is maintained till it reaches our customers.

What is your future outlook for the snack food industry?

The demand for wafers and namkeen is huge. This business has bright future and can reach up to any level if the young generation in this segment shows the desire and passion. By generating confidence among suppliers & retailers and delivering quality products always, this business can grow undoubtedly.

Email: avani.jain@network18publishing.com

October 2012 | Modern Food Processing

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An invite that rewards as well...

Dear Reader, ‘Modern Food Processing’ solicits original, well-written, application-oriented, unpublished articles that reflect your valuable experience and expertise in the food processing industry.

You can send us Technical Articles, Case Studies and Product Write-ups. The length of the article should not exceed 1500 words, while that of a product write-up should not exceed 100 words.

The articles should preferably reach us in soft copy (either E-mail or a CD). The text should be in MS Word format and images in 300 DPI resolution & JPG format.

The final decision regarding the selection and publication of the articles shall rest solely with ‘Modern Food Processing’.

Authors whose articles are published will be sent a complimentary copy of that particular edition.

Published by Network18 Media & Investments Ltd, ‘Modern Food Processing’ one of the leading monthly magazines exclusively meant for producers and user fraternities of the food processing industry. Well supported by a national readership of over 80,000 and our strong network of 26 branch offices across India, this magazine reaches out to key decision makers among the Indian manufacturers of food processing products, machinery and allied sectors. Brought out in association with Hong Kong-based Ringier Trade Publishing Ltd (one of the world’s largest trade publishing houses with more than 200 special interest titles and offices in every major country), it ensures that advertisers are able to promote their products and services across the globe at no extra cost.

So get going and rush your articles, write-ups, etc…

Thanking you, Yours sincerely,

Business Insights •Technologies•Opportunities

Manas R Bastia Senior Editor Network18 Media & Investments Ltd ‘A’ Wing, Ruby House, J K Sawant Marg, Dadar (W) Mumbai 400 028 India

D +91 22 3003 4669 T +91 22 3024 5000 F +91 22 3003 4499 E manas@network18publishing.com W www.network18publishing.com

SPECIAL FOCUS

FOOD SAFETY FOOD SAFETY Tasting success with well-tested quality initiatives ...................................................................................28 HYGIENE IN DAIRY PROCESSING Best sanitation practices must for clean production .................................................................................30 FRESH PRODUCE MARKET Maintaining freshness through traceability .............................................................................................32 FOOD SAFETY COMPLIANCE Myths demystified!....................................................................................................................................36 INTERFACE - Pankaj Jaiminy, Assistant VP - Food, Health & Beauty Business, TÜV SÜD South Asia “By offering root cause analysis, our real expertise stands out” ................................................................38

October 2012 | Modern Food Processing

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SPECIAL FOCUS Food safety

Photo: Joshua Navalkar; Location courtesy: MicroChem Laboratory Pvt Ltd, Mahape (Navi Mumbai)

Tasting success with well-tested quality initiatives

The consumer of today demands a clearer and more regular communication regarding food safety and quality standards. And food processing companies owe it to their loyal consumer base to offer a trustworthy product. This has given birth to a new industry altogether: food testing.

Mahua Roy

T

he simplest way to define safe food is that it should be without adulterants.

“Food can be contaminated at nearly any step in the process, from production, processing and preparation to distribution. While consumers bear some responsibility in preparing and cooking food safely, the food industry is responsible for producing safe food,” opines Jyothish Krishnan, Business Development Manager, Cole-Parmer India.

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Modern Food Processing | October 2012

In India, the concept of food safety has evolved in recent times. “In India, taste and appearance of food is given relatively more importance as compared to its safety. With the boom of media, the general awareness on food safety has increased to a large extent. For example, buying water was unheard of, but the last decade saw the onset of packaged drinking water, which ensured safe drinking water. Slowly and gradually, the concept of food safety has entered our system,” opines Gautam Khanna, Executive Director and Head, 3M Health Care Business, India.

Food safety product market Freedonia Group projects that the global food safety product demand will rise 8.1 per cent annually through 2014, driven by both, gains in food & beverage processing activity worldwide and increasingly strict food safety regulations. Equipment companies offering flexibility, customisations and wider range will have an edge over the others. “Like any type of business, food manufacturers want processes and tools that keep their production efficient. Yet, time-saving technologies do boost efficiency, and in some cases, consistency. One of the more acute components of food safety is maintaining proper temperature, whether in freezing or heating. Equally important are technologies that speed up the process for testing adulterants in food, yet are ever-more sensitive in detection,” says Krishnan. He further adds, “As food substances are imported and exported around the world, the need for robust, reliable instruments to identify contaminants is paramount.”

Some of the best selling products towards food safety from Cole-Parmer include peristaltic pumps, FDA and NSF approved tubings & hoses, HACCP and NSF approved thermometers, moisture meters, specialty pH electrodes, refractometers/brix meters, data loggers, mixers, homogenisers, and water testing equipment.

There are a number of challenges in the area of food testing, which are being addressed by the analytical equipment market, thus delivering better results for the food processing industries. Jitendra Parmar, ManagerVertical Markets (Pharmaceutical & Food Safety), Thermo Fisher Scientific India Pvt Ltd, elaborates, “Today, food & beverage industries need reliable and cost-effective quick testing techniques for maintaining quality and optimising supply chain & storage management.

Traditionally, microbiology tests required more than a day to three days. On the other hand, many of the chemical analysis processes are fast

Food safety

and can be done within hours, but it requires trained manpower for analysis and interpretation of the data, which is one of the major challenges faced by food segments and supporting test labs.

Screening for physical contaminants in packaging is another area of concern.”

Combating pathogens “Global regulations are changing and microbiology labs are faced with considerable challenges such as high turnover of lab technicians, increasing pressure to deliver more rapid results, steady rise in volume of work, increasing sensitivity for food safety issues and the need to cut costs. Besides the human costs, the financial losses from a food recall can also be a concern. For instance, the costs associated with the 2009 recall of peanut products are believed to have topped $ 1 billion. Every year, food-borne pathogens result in approximately 2 billion cases of food-borne illnesses, 1.8 million deaths and economic losses to the tune of $ 10-83 billion,” says Khanna.

By far, the segment of pathogen testing constitutes the largest proportion in the global food safety testing market.

It is estimated that by 2015, the global market for pathogen testing products will touch a CAGR of 4.2 per cent, as per Freedonia Group. Also, advances in disinfectants, sanitisers, disinfection equipment and diagnostic products will show high growth, accounting for more than 80 per cent of food safety product demand in the period between 2009 and 2014. New technologies, such as ultraviolet and ozone equipment, for disinfection are becoming increasingly popular.

As food substances are imported and exported around the world, the need for robust, reliable instruments to identify contaminants is paramount.

Jyothish Krishnan Business Development Manager, Cole-Parmer India

Within the food processing plant market, the largest share of demand comes from the meat industry.

Raw meat is susceptible to high contamination during slaughter and subsequent processing. Poultry, eggs and seafood also face similar issues. Thus, those products that are customised for accounting for the safety & integrity of these items are bound to lead to higher volumes of sales. Also, technologies specific to testing genetically-modified organism (GMO) are showing fast growth. Another interesting area that has shown tremendous growth is that of smart labels and tags, which are important for ensuring product traceability.

Biotechnology is also paving way for research towards the development of food safety testing technologies.

New arenas such as genetic engineering, irradiation of food and modified atmosphere packaging are being used to extend shelf-life or make food safer.

Their potential benefit for public health is huge: for example, genetic engineering of plants has the potential to increase the nutrient content of foods, decrease their allergenicity and improve the efficiency of food production. Advanced testing devices, with innovative biochip and microchip technologies, are being used, owing to their ability to detect the presence of new pathogen varieties in food particles. Biochips effectively detect the presence of food-borne pathogens by imprinting different DNA molecules and antibodies on the same chip.

“A recent study mentions that around 3 million people die each year from food poisoning and waterborne illness, thus making safe food production a top priority for consumer protection and trust. Brand image and brand asset depend on customer trust and loyalty, which become a pivot point for business survival. Many brands and businesses have suffered because of lapses in food safety and non-compliance to regulations,” adds Khanna.

Brand image and brand asset depend on customer trust and loyalty, which become a pivot point for business survival. Many brands and businesses have suffered because of lapses in food safety and noncompliance to regulations.

Gautam Khanna Executive Director and Head, 3M Health Care Business, India

Detecting chemical contaminants Presence of chemical residues in food is more of a common phenomenon.

Detecting them becomes vital to ensure safe food, especially fresh produce. “Analysis of chemical and physical contaminants in complex food matrices is one of the major challenges for food industr y.

Understanding of domestic and international varied standards and their compliance is another intricacy faced by food processors. Quantisation of known pesticide & antibiotic residue analysis is addressed by chromatography and mass spectrometry techniques.

Unknown chemical contaminants are analysed by high resolution accurate mass systems. Trace metal analysis is done by inorganic spectroscopy technique. Authenticity of food is addressed by isotopic ratio MS system. Physical contaminants are checked by X-ray based systems,” summarises Parmar.

Thermo F isher Scientific ’s complete range of chromatography, spectroscopy, mass spectrometry, IRMS & HRAM products helps analytical scientists for all types of chemical analysis, and research scientists to carry out product development work. Its range of X-ray detection performs quick screening for foreign objects while radioactivity testing instruments help in determination of radioactive residue in food.

Email: mahua.roy@network18publishing.com

October 2012 | Modern Food Processing

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SPECIAL FOCUS Hygiene in dairy processing

Best sanitation practices must for clean production

Photo: Aamir Kadri; Location courtesy: Mother Dairy, Gandhinagar

The growing health- and hygiene-consciousness among consumers is driving modern dairy plants to work on improving safety and hygiene standards.

One of the basic steps towards ensuring this is maintaining high sanitation levels in the plants, especially during various stages of processing. In the present times, sanitation has become crucial to the dairy industry and use of proper sanitation solutions will definitely help this industry to provide quality products to its customers.

Avani Jain

T

he Indian dairy industry is expected to touch the ` 5,00,000-crore mark by 2012, with milk output pegged at 190 million tonne at the end of the period as per one of the reports

by ASSOCHAM. With such ambitious targets and the day-to-day increasing pressure of demand & supply along with the stringent regulations of Food Safety and Standards Authority of India coming into play, the need for ensuring safety and hygiene during dairy processing holds the key for dairy plants to successfully provide quality products.

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Modern Food Processing | October 2012

Earlier, the Indian dairy industry was limited to producing traditional products like liquid milk, butter, ghee and milk powder. But now, it is providing sophisticated and ever-changing range of products like cheese, UHT milk and ice cream, which is putting a huge pressure on productivity excellence.

Dairies are now struggling to improve both productivity and quality. Among all these pressures and increasing demand, challenges such as high turnaround time, microbial growth control, product waste, among others, pose major obstruction to operational efficiencies. Thus, adopting proper sanitation methods assume all the more importance.

Strategies at its best The use of proper sanitation solutions enables the dairy industry to maintain hygiene and safety during processing. The industry is now looking forward to these solutions for continuous improvements.

Sham Chaudhry, Ex-Assistant General Manager - Quality, Gujarat Co-operative Milk Marketing Federation (GCMMF), observes, “No doubt, the demand for safety and hygiene has increased manifold in recent times. But the dairy industry, probably the oldest food industry in the country, was always cautious about this fact.

It was for the same reason that pasteurised bottled milk was introduced in Mumbai 65 years ago. Later, this development caught on in other parts of the country and was followed by packaged pasteurised products like table butter, ice cream etc, which we see today in the market.”

The dairy industry, which had realised the safety and hygiene aspects much earlier, is now adopting new and better solutions for maintaining the same. Chaudhry notes “At present, with the increasing awareness about hygiene and sanitation, most modern dairies have adopted ISO standards such as 9001, 14000 and 22000 together with Hazards and Critical Control Points (HACCP) certifications.

Many dairies have also opted for BIS and AGMARK certification schemes to superimpose a third party guarantee of the quality of their products.”

He adds further, “There are other strategies that can be adopted so as to maintain high sanitation levels in dairy processes. These include clean milk production in villages, rapid cooling or rapid transport of milk to the processing plant, rigid compliance of Standard Operating Procedures (SOPs) without any compromise, maintenance of strict plant hygiene and training of workers about basic and personal hygiene suited for dairy plant.

Sanitation at all levels In the dairy industry, the professionals understand that you cannot make good products from badly produced or handled milk. “Thus, the concept of total quality or end-to-end quality is catching up.

Hygiene in dairy processing

No doubt, the demand for safety and hygiene has increased manifold in recent times. But the dairy industry, probably the oldest food industry in the country, was always cautious about this fact.

Sham Chaudhry Ex-Assistant GM - Quality, GCMMF

“You cannot expect good microbiological quality of a product packed by a worker, who does not follow good sanitation practices, either because of ignorance on his/her part or non-availability of proper sanitation facilities in a plant. Thus, in my view, all food plants have to ensure the cleanliness, sanitation and hygiene throughout the plant.”

Clean and clear prospects Many village-level milk collection centres, called mandalis or societies, have got ISO 9000 certification in Gujarat and in some other states. This shows that awareness regarding hygiene is trickling down to villages too. Further, the introduction of bulk milk coolers to rapidly chill the collected milk in villages is gradually improving the microbiological quality and shelf-life of milk,” states Chaudhry.

Moreover, it is also important to note that the sanitation of the workers in a dairy plant is essential for ensuring hygiene and quality of dairy products. Chaudhry avers,

Though the demand for safety, hygiene and sanitation solutions is increasing in the dairy processing industry, there is a long way to go for the industry in this area. Proper hygiene and sanitation have remained a challenge because of perishable nature of milk and complex processing parameters.

Rahul Kumar, Managing Director, Amul Dairy, highlighted the need for clean production in dairy plants at a conference on ‘Importance of food safety & hygiene in dairy industry’ recently. He says, “In general, there

Indian dairy is unique in the world; and if we want to prosper, it is important for the dairy technologists to know about cleanliness and sanitation methods.

Rahul Kumar Managing Director, Amul Dairy

is need for proper sanitation in dairy business. There is need for improvement in farm production and we also need to take care of hygiene and safety while milking cattle with machines. Besides, hygiene of tankers carrying milk is also big concern.”

He adds, “Indian dairy is unique in the world; and if we want to prosper, it is important for the dairy technologists to know about cleanliness and sanitation methods as these are important when it comes to product quality, safety and hygiene.”

Email: avani.jain@network18publishing.com

October 2012 | Modern Food Processing

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SPECIAL FOCUS Fresh produce market

Mahua Roy e talk about globalisation and expansion of the food processing industry. Enumeration of the plus points of these phenomena is simple. But has one wondered about the negative connotations? Are there any?

To think of it, the vastness of the processed food industry is somewhat a

A well-structured food traceability strategy enables to monitor most of the serious issues related to food safety and also paves the way for a robust product recall system. Technologies aiding the progress of traceability systems are being integrated into the standard operating procedures of most food processing companies. As of today, companies are thinking increasingly beyond ISO 9001 and ISO 15001, with the advent of ISO 22005. “ISO 22005 is

Maintaining

freshness through

W

Vice President - Food, Health & Beauty Business, TÜV SÜD South Asia. Such systems assist in minimising inherent inefficiencies in the supply chain, thereby optimising procedures.

“Consumer product and retail industries lose about $ 40 billion annually, or 3.5 per cent of their sales, due to supply chain inefficiencies. The traceability solution’s real-time visibility into the food supply chain from farm to fork enables

traceability

drawback in itself. As companies get bigger, they serve a large population of consumers. And if unfortunately, something goes wrong, a huge population is simultaneously affected. This gives rise to rampant product recalls and blotches the name of a brand at times.

The most critical factor in assuring fresh food safety lies in the strength of the supply chain. Fresh foods comprising dairy, livestock are more susceptible to contamination because of their inherent nature.

Sophistication in technology is now leading to development in safety deliverables.

Guaranteeing fresh food safety

Tracking and traceability Every step in the supply chain of fresh food is critical as the perishable nature of the food makes it conducive to spoilage. Committing to high levels of safety right through the retail shelf is a major responsibility. “Around 95 per cent of the poultry sector is unorganised, and this poses a significant challenge in bridging the gap between the consumer understanding of fresh & safe, and the importance of chilled state in preserving the freshness and quality through the cold chain, which is critical to the reduction of adverse microbiological activity,” puts forth Arabind Das, Chief Operating Officer, Godrej Tyson Foods Ltd.

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Modern Food Processing | October 2012

food suppliers to pinpoint potentially unsafe products at the batch level and remove them ‘surgically’ from the shelves, thus avoiding the need for costly and wasteful wholesale food recalls,” Jaiminy adds.

the guidance standard for system design & implementation of traceability in food & feed chain. Many reputed software & security firms are now offering traceability solutions based on 2D & 3D barcode and radio frequency identification (RFID),” says Pankaj Jaiminy, Assistant

“Analysis of chemical contaminants in multiple of complex food matrices, rapid microbiolog y tests and physical contaminants are the major challenges for food industry. Understanding of domestic and international varied standards and their compliance is another intricacy for food industry,” says Jitendra Parmar, Manager-Vertical Markets (Pharmaceutical & Food Safety), Thermo Fisher Scientific India Pvt Ltd. While incorporation of the latest food testing technology is important to the food industry, it is equally important to undertake rampant quality checks

Fresh produce market

It is a matter of evolution as our own supply chain matures, but hopefully in time it will be possible to remove some of the paperwork for companies that can clearly show the ability to comply at a holistic level.

Ninad Chikhalikar VP - QHSE, Sodexo On-site Service Solutions

across the entire supply chain. There are various stakeholders responsible for a robust food supply chain. And when it comes to fresh food produce, the involvement and accountability of each pillar, be it the farmer or the distributor or even the manufacturer or the retailer, is equally critical.

Ninad Chikhalikar, Vice President - Quality, Health & Safety (QHSE), Sodexo On-site Service Solutions, explains in detail about monitoring fresh produce across the supply chain. “Monitoring is done in four main stages. The first level of monitoring is at the agreement or contract stage, where the supplier and the purchaser are now able to construct much more meaningful and binding agreements for both sides. Determining the specification of the product, be it the temperature of chilled produce on receipt, the length, weight or size of fresh produce or the very specific items such as the fat content of milk, can ensure that everyone is extremely clear on what they are buying and nobody can try to pass a sub-standard product through for their own benefit.”

He further adds, “The second element of monitoring is on receipt of raw materials. Finally, monitoring against the finished product can also ensure that the produce is turned into the finished product in a way that would be expected. Finally and most importantly, the process needs to be monitored effectively and at regular intervals. Are all produce being heated to 80°C; are plastic chopping boards being used throughout; are kitchen workers using correct clothing including hairnets and gloves; are cleansing agents such as potassium permanganate being used at the right steps to clean both the materials and

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the equipment? All these steps need to be monitored regularly and repeatedly.”

Usually, most companies react to supply chain inefficiencies after the onset of a food scare. It is interesting to note that most of these food scares are related to fresh food or perishable produce. This only reiterates the importance this sector holds. Whenever an outbreak of supply chain inefficiency occurs, the immediate and logical response is to tighten the specifications or increase inspections.

However, these are not effective long-term strategies, since they do not mitigate the root cause of the problem. What is needed is a comprehensive, ‘farm-to-fork’ approach to food safety. “The liberalisation of global trade and the fact that consumers demand not just economical but healthy, tasty, hygienic and safe food indicate that food safety is an important aspect and food safety measures are required from farming, logistics to processing. In fact, the increase in exports has resulted in enhanced food safety awareness originating from the compliances with the importing countries’ regulations,” adds Das.

Keeping up with the times As the food industry is continuously evolving, so does its susceptibility to contamination. For dairy, one of the key measures is temperature control. “In India, it is mandated that milk should be kept at a temperature below 5°C. This is a sensible consideration but the challenge is that, for companies that mandate this to their vendors, they are then bound by consistent checking, which is somewhat difficult in a situation where agreements may have previously declared explicitly that this must be the case in all deliveries.

It is a matter of evolution as our own supply chain matures, but hopefully in time it will be possible to remove some of the paperwork for companies that can clearly show the ability to comply at a holistic level,” says Chikhalikar.

He adds, “Another improvement that is seen is the move towards more stable versions of existing products. An example of this would be milk powder, which is not a blanket replacement for milk by any

means but can be considered in specific dishes to ensure that the risk of spoilage of milk, and indeed the environmental impact of transporting and storing chilled product, will be minimised.”

With every day, a new battery of tests is included to establish the integrity of a certain product. In such a scenario, delivering the product in time without compromising on safety becomes a huge challenge. Recently, Japan advocated ethoxyquin standard for shipments of shrimp. This has suddenly affected the domestic marine processing industry.

Regularising safety management In order to achieve total quality management and meet international standards, it is imperative to establish a principal framework to monitor the path of food. Such a strategy will eventually help achieve efficient inventory management, faster processing and higher turnovers thereafter. “In India, the food processing industry has its inherent challenges, of which food safety from farm to fork is at the top. Companies that follow a more traditional approach and lack good manufacturing and good housekeeping practices (GMP/GHP) face the risk of microbiological outbreak. A recent example is of H1N1, which was a result of little or no safety measures at farm level to prevent such occurrence,” says Das. But the past decade has seen an explosion of food safety regulations.

“The industry has witnessed a transition from the old Prevention of Adulteration Act (PFA) to the safety-based Food Safety and Standards (FSS) Act. Vigilant inspection and mandatory requirement of Hazard Analysis and Critical Control Point (HACCP) certification for operating food industry is helping to provide safe food to consumers,” adds Das. The fresh produce industry has benefitted greatly from this due to the alleviation of the problems associated with contamination. The industry itself has become more aware and responsible towards its loyal base of consumers.

Email: mahua.roy@network18publishing.com

SPECIAL FOCUS Food safety compliance

Myths demystified!

Courtesy: Mettler-Toledo Safeline

As manufacturing processes rapidly evolve, the standards governing food industry keep changing. Food manufacturers must have correct product inspection systems in place, along with knowledgeable consultation to meet the stringent demands imposed on them by governments and retailers worldwide. Successful brand owners fully understand the need to comply with changing food safety regulations for ensuring that their products are fit to be sold in lucrative markets, both regional and worldwide.

Neil Giles

MYTH

R

egional and international food industr y safety guidelines undergo changes all the time. Given the heightened safety risks in the global food supply chain, it is important for manufacturers to be aware of any amendments to guidelines and regulations regarding production lines.

Failure to comply jeopardises both regional sales and overseas exports.

However, there are a number of myths regarding food safety standards that must be dispelled. By separating myths from facts, manufacturers will gain a better understanding of the regulations governing the industry, and this will help them guarantee quality in their products while ensuring consumer safety.

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1

Compliance with one standard guarantees compliance with all

While a company may need to comply with any number of regional and international food safety regulations, the specific standards that must be met will vary depending on the manufacturer, the countries in which it operates and the retailers or customers it wants to supply. Manufacturers must therefore carefully consider as to which standards they must meet for operating in their respective markets. They will need to adapt their product inspection systems and processes accordingly to adhere to required guidelines. This includes having the correct equipment with the necessary failsafe features and having the means to collect production & process documentation.

Many regulations are based on the Hazard Analysis and Critical Control Points (HACCP) audit process, which was developed by NASA in the 1960s to ensure the quality and safety of food rations for astronauts. While a number of today’s regulations share similar aims of the HACCP system, each safety standard has variations designed to deal with specific threats to food quality and safety.

Take, for example, the British Retail Consortium (BRC) Food Standard – one of the world’s most popular food safety certification schemes with certificates issued all over the world.

Originally, this scheme was intended to standardise and monitor quality and manufacturing practices for private label. The BRC Food Standard certification is now required by a majority of retailers in a number of countries for private label products and, increasingly, for branded products.

MYTH

2

Standard inspection systems fit all products

Each product and production line is different and brings with it unique challenges to comprehensive inspection.

Standard contaminant detection and check-weighing systems can be applicable in certain cases, particularly for small- to medium-sized enterprises establishing new operations, but many production applications require a customised solution.

MYTH

3

Manual rejection by operators is as good as automated rejection systems

The fact is automated rejection systems are far more reliable than manual systems, and rising safety standards are demanding the installation of automatic systems on food production lines. Alternatively, conveyors must be able to be stopped when contamination is detected so that substandard products or foreign objects can be removed.

Food safety compliance

MYTH

4

There is no need to test product inspection systems once they are installed

Regional and international food quality regulations require manufacturers to regularly test the performance of their x-ray inspection, metal detection and checkweighing systems to ensure they are all operating correctly. They must also continue to meet pre-set strict sensitivity standards.

For example, in the case of metal detection systems, BRC Food Standard Version 6, Clause 4.10.3.4 states that companies must establish and implement documented procedures for operating & testing metal detection and x-ray equipment to ensure that all systems are working, including memory and reset functions.

MYTH

5

There is no real need to train all employees on food safety regulations

An increasing number of food safety regulatory authorities are insisting that all employees be fully trained on standards compliance, correct operations and system test procedures. For example, the IFS Food Standard Version 6, Clause 1.2.4 KO, which also went into effect in January 2012, states that the senior management of food companies must ensure that employees are aware of their responsibilities related to food safety and quality.

MYTH

6

One critical control point at the end of the production line is sufficient

In some simple production processes, a single Critical Control Point (CCP) is sufficient. In more complex processes or applications where multiple processes are involved, there is an increased risk of contamination and it may be prudent to install ‘in-process’ CCPs. Ultimately in many cases, in order to demonstrate due diligence and the ability to trace contamination to the source, it is necessary to establish CCPs throughout the entire production process. A typical production line could have several points where

contamination is possible, and all these points should be identified as CCPs by an HACCP audit.This enables contamination traceability in the production process and allows manufacturers to correct flaws and prevent future contamination.

MYTH

7

The Global Food Safety Initiative is a certification

The Global Food Safety Initiative (GFSI) is a non-profit foundation managed by The Consumer Goods Forum and is dedicated to harmonising food safety standards around the world to make it easier for food manufacturers to comply with multiple regulations. This is a vital initiative in an industry where manufacturers are operating increasingly complex multinational supply chains, with raw materials sourced in a different region from where they are processed, and from where final products are sold. Food manufacturers cannot receive a GFSI certification, but they can be certified to a standard approved by the GFSI organisation.

MYTH

8

There is no need to keep records of product inspection

The required length of time to hold onto product inspection system documentation varies from region to region, as well as from manufacturer to manufacturer.

However, it is in the brand owner’s best interest to retain performance records for as long as possible. Many food products, particularly dried and processed foods, have extended shelf-life. It is necessary to take this into consideration when planning and organising the data logging and storage system of a production line.

MYTH

9

Fault condition monitoring in inspection devices is not necessary

Many food safety regulations now require product inspection systems to include advanced condition monitoring in preference to traditional fault monitoring.

A fault monitoring system simply alerts

operators when there is a fault in the product inspection machine, whereas an advanced condition monitoring system gives early warning of adverse trends in performance before the failure actually occurs and before safety standards are compromised. This offers manufacturers the opportunity to plan maintenance and rectification work during natural breaks or when production or process lines are not running. This in turn gives manufacturers the confidence that their inspection systems are correctly monitoring the performance of their production lines and also allows them to reduce maintenance downtime and costs.

MYTH

10

All auditors operate with the same structure

It simply is not the case that all audits are the same. The audit procedure will vary according to the standard the food manufacturer is expected to comply with, the auditing company, the records available from the manufacturer and the particular application. Depending on the type of contaminant threat, certain food products require specific auditing procedures, which should be taken into account when considering data logging and storage.

Correctly documented and logged performance records can help manufacturers reduce audit times and the intensity of investigations. When documentation on product inspection tests and contaminant detection is logically stored and comprehensive, there is less need to probe deeper for information on processes and validation procedures.

Neil Giles is the Marketing Communications Manager - Mettler-Toledo Product Inspection Division at Mettler-Toledo Safeline, a leading supplier of metal detection and X-ray inspection solutions for food and pharmaceutical industries based in the UK. He currently specialises in metal detection and product inspection technology.

He has over 20 years work experience in food and pharmaceutical industries. Email: neil.giles@mt.com

October 2012 | Modern Food Processing

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SPECIAL FOCUS Interface - Pankaj Jaiminy

What is the uniqueness of TÜV SÜD when it comes to food testing?

The food safety business model of TÜV SÜD is quite unique. We offer testing, certification and inspection, both quality & quantity under the same roof. This makes the entire process convenient for the food processing companies. Usually, with other third party labs, three different teams interface with same company. Also, we believe that analysis does not end primarily at testing but continues towards interpretation of the data and figures obtained, and offering suggestive remedial measures to the companies. For example, we assist companies post-analysis about why a

the country. The FSSAI has clearly stated norms regarding the frequency of sample testing, which was not streamlined earlier.

For instance, in the test method protocols earlier, each company followed its own risk analysis method, which was internal and issued preventive actions, if required. There was no set frequency of such tests. However, export houses had a higher frequency of testing, obviously, accompanied with every shipment of theirs. FSSAI has now made it mandatory that every sample has to be tested at least twice a year. This mandate has opened up the food testing market.

Also, FSSAI states that the test needs to have legal and technical validity. For the testing method to be technically sound, it has to undergo tests by internationallystreamlined ISO 17025 graded lab.

this industry lies in the aquaculture and its traceability. TÜV SÜD is involved in aquaculture audits; it is one of our strong segments and we are frequently nominated by international buyers. Being an exportoriented industry, the seafood industry is particular about the turnaround time. We maintain this high standard by offering three days end-to-end solution, heavily saving on costs for the companies.

What has been your observation about the QSR industry in India?

We have been getting several orders from the QSR industry, which runs primarily on franchisee model. It has a high consumer interface. Any complaints regarding food safety mishaps affect the

By offering root cause analysis, our real expertise stands out …explains Pankaj Jaiminy, Assistant Vice President, Food, Health & Beauty Business - TÜV SÜD South Asia. In conversation with Mahua Roy, he outlines the areas of concern for the food processing industry and the role of third party testing labs.

certain value has deflected from normal and what can be suitable solutions to combat this. By offering root cause analysis, our real expertise stands out evidently. We are the only lab in Asia-Pacific to obtain ISO 17020 gradation. This certification awards streamlining of test protocols.

Why is there a sudden rise in third party labs for food testing in India?

The chief reason for this is obviously stricter regulations, which are more or less on par with the international standards.

Yes, we are noticing a rise in enquiries received for testing & certifications, all over

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Modern Food Processing | October 2012

As a food safety expert, what advice do you have to offer to the dairy industry?

In India, the dairy industry adopts majorly the co-operative model. In this case, the backward integration and efficiency of the cold chain are critical steps. Especially the link between the distributor and retailer needs to be strong. One has to keep in mind that the responsibility of the food manufacturer does not end at factory gate, but continues right up to consumer level.

What is your expertise for the seafood industry?

The seafood industry is majorly exportoriented, and thus faced with several regulatory laws. The area of concern for

brand name of the company directly.

Thus, QSR industry has to invest a lot in maintaining food safety standards.

How are you associating your expertise to SMEs? We are involved in training and orientation of SMEs in the food industry. We offer complimentary seminars about laws, regulations and safety standards. We are also involved in educating the masses about food safety.

The Ministry of Micro, Small and Medium Enterprises, APEDA and Ministry of Food Processing Industries have been instrumental in the upliftment of food SMEs. Email: mahua.roy@network18publishing.com

FACILITY VISIT MicroChem Silliker Pvt Ltd

AREAS OF TESTING o Quality testing (physical, microbiological and chemicals) o Pathogens testing by VIDAS (salmonella in 24 hours) o Nutritional labelling o Shelf-life studies (ambient & accelerated conditions) o Pesticide residues o Heavy metals-ICPMS o Contaminants-NOTs, melamine, cyanuric acid etc o Antibiotic testing o GMO testing – soyabean, cotton, tea, maize etc Serial dilution for enumeration of microbes

Leveraging on the quality matrix MicroChem Silliker has emerged as one of the leading food testing laboratories in India in a short span of time. Equipped with a state-of-the-art facility, it has issued over 5,00,000 test reports and more than 20,000 food nutritional labels. No wonder, its test reports are valid in over 163 countries. Efforts are on to expand business across Asia to become a one-stop shop for food testing.

Prasenjit Chakraborty

M

icroChem Silliker Pvt Ltd is a premier food testing laboratory located in the growing industrial hub at Mahape, Navi Mumbai. It has a pan-India sample collection network. MicroChem boasts of an independent building, which

Mycotoxin analysis by HPLC

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Modern Food Processing | October 2012

houses chemical, instrumentation & microbiology laboratories and a separate training centre. It is spread over an area of 22,000 sq ft. “We specialise in the areas of food testing & analysis and have a vast experience with all food matrices including fresh, raw, processed and packed produce,” says Dr Deepa Bhajekar, Managing Director, MicroChem Laboratory Pvt Ltd. It has issued over 5,00,000 test reports till date and more than 20,000 food nutritional labels. These test reports are valid in over 163 countries worldwide. The laboratory has more than 100 trained & qualified analysts and personnel.

Problem solving has always been the heart line of MicroChem. Solving quality problems at the root helps its customers identify and eliminate the same resulting in a safe quality product. “The laboratory has proven its quality and accuracy of test results at international levels,” claims Dr Bhajekar. Wide scope of analyses and sensitivity levels possible due to high-end sophisticated instruments, which are imported from some of the

best manufacturers in the world, have enabled the laboratory to provide bestin-class services. Training of personnel involved in the analysis in the laboratory is rigorous as also the verification of their skills prior to commercial testing. Safety measures followed in the laboratory are at par with international labs. In-depth understanding of the technical nuances is definitely a distinctive factor associated with the laboratory. The joint venture collaboration between MicroChem Laboratory & Silliker Inc has provided further momentum to the quality aspect.

Areas of expertise The laboratory conducts various analytical testing based on different testing standards (national and international) such as Indian Standards (IS), Association of Analytical Communities (AOAC), American Society for Testing and Materials (ASTM), British-European Standards (BS EN), United States Pharmacopeia (USP), Indian Pharmacopeia (IP), European Pharmacopeia (EP), Japanese standards,

MicroChem Silliker Pvt Ltd

among others. Complying with Silliker’s quality systems has raised its expertise to international levels.

“Traceability is a unique characteristic of our laboratory for all analyses carried out. The quality of reference standards used has helped us to increase our efficiency and accuracy in terms of internationally acceptable test results,” says Dr Bhajekar.

To ensure uniformity and accuracy in test results, key analysts are provided training in international labs on an annual basis so as to gain expertise in testing different matrices and upgraded test methods. An advanced software system has been implemented for rapid and traceable flow of samples as well as test results. The testing and analysis done here are routine quality testing (physical, microbiological and chemicals), pathogens testing by VIDAS (salmonella in 24 hours), nutritional labelling, shelf-life studies (ambient and accelerated conditions), pesticide residues, heavy metals-ICPMS, contaminants-NOTs, melamine, cyanuric acid, antibiotic testing, GMO testing – soyabean, cotton, tea, maize etc. The core areas for the laboratory are processed foods & snacks, meat & meat products, milk & dairy products, bakery& confectionery, fruits & vegetables, animal feed, ready-toeat food, oils & fats, packaged water, etc.

alone but by delivering accurate and timely test results. “In the service industry, companies that provide services as opposed to a tangible product have to employ different strategies in their marketing and sales efforts,” she says.

Service businesses offer an intangible product and as a result people in the company become important. In the service sector, past performance is the indicator of future outcomes. A company’s credentials; expertise of management and employees; and testimonials of clients become the necessary strategies to facilitate new avenues. “Our overall strategy is to cover the available market vertical-wise as well as hub-wise. Presence of Silliker and its stringent quality systems have catapulted us into a different league,” claims Dr Bhajekar.

Speaking on competition, she says that Indian indigenous laboratories are probably smaller firms run on tighter budgets. “It is healthy to have competition because it pushes you to excel. Every organisation has its own philosophy and goal including the level of excellence the company aims at and I think there is some space for everyone in the industry,” she opines.

Traceability is a unique characteristic of our laboratory for all analyses carried out. The quality of reference standards used has helped us to increase our efficiency and accuracy in terms of internationally acceptable test results.

Dr Deepa Bhajekar Managing Director

technology, microbiology, analytical chemistry, food science and quality control. Analysts are trained for different tests and matrices by four step training programme. Key analysts are also provided with international training on annual basis for better accuracy and reliability. “The laboratory was established in 2000 and is already one of the frontrunners in this rather niche industrial segment of food analysis.

Our primary clientele consists of all food processors, exporters, restaurateurs, traders and other segments of the food industry. The advent of globalisation has in fact opened far more potential market segments all of which require testing of their supplied or consumed foods at some level or the other,” she says.

Manpower training Marketing strategy Dr Bhajekar strongly believes that it is a technical business not sold by marketing

The MicroChem team comprises a group of young and qualified professionals from the fields of biotechnology, food

Future plans MicroChem is looking at expansion all over Asia. “We would like expand all over Asia as one-stop shop for food testing and would like to cater to the entire spectrum of analytical abilities, especially technical expertise and machines for which services are not available in India,” says Dr Bhajekar. Speaking on achievements, missed opportunities etc, she says, “This business was started with just passion and a strong gutinstinct. Hard work followed. At times you have to let opportunities go and sometimes incorrect decisions result from tight budgets. The earlier challenges make you stronger and wiser. The major achievement was to create a business with no back-up, and right from scratch.”

Photo: Joshua Navalkar

GC MS MS autosampler for pesticide analysis in food

Email: prasenjit.chakraborty@network18publishing.com

October 2012 | Modern Food Processing

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INSIGHT & OUTLOOK

ALCOHOLIC BEVERAGES ALCOHOLIC BEVERAGES Is high taxation dampening the ‘spirit’? ................44 WHISKEY MARKET On a high with bright prospects..............................46

INTERFACE - Akash Sahu, General Manager, Brand and Communications, SABMiller India “Building a beer brand in a country like India is indeed challenging”..................................48 FUNCTIONAL GUM Cashing in on wellness trend............................50

October 2012 | Modern Food Processing

43

INSIGHT & OUTLOOK Alcoholic beverages

Apparently it seems that the alcoholic beverage industry in India is growing by leaps and bounds. But the real picture is far from what is generally perceived. High taxation and limited avenues for advertisement have been marring the prospects of the industry. Currently, on an average 70-75 per cent of the total price of liquor bottle in the market goes towards government taxes. This indicates the magnitude of the problem for the liquor industry in India.

Courtesy: SabMiller India

Prasenjit Chakraborty

A

lcoholic beverage industry in India holds a promising future. This is because of the growing middle-class families. Moreover, currently 50 per cent of the Indian population is below the age of 25. This demographic picture certainly augurs well for the alcoholic beverage sector in India. Today, growing number of youth have been entering the workforce and they spend on alcoholic beverages for various reasons. However, a close look says that the sector is marred by taxation, excessive regulation, limited

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advertisement avenues and constantly fluctuating prices of raw materials.

Among these factors, taxation and lack of advertisement avenues for brand-building are inflicting more damages to the sector.

In certain states, sale and consumption of alcohol is banned, and one such example is Gujarat. Alcohol is taxed at the state level and is one of the biggest contributors to the state coffers.

Taxation, a stumbling block It has been seen that a substantial percentage of MRP is actually paid out in the form of taxes. Since most of the states’ financial health is not sound, it

seems that states are not going to provide any relief to the alcoholic beverage industry. Restricted communications in terms of advertisements are also hurting the industry. According to V N Raina, Director General, All India Distillers’ Association, high rate of taxation is the primary reason hampering the growth prospects in the alcoholic beverage industry. “The liquor industry comes under the purview of the state government and each state is exploiting the industry as a milching cow to augment its collection from excise revenue as much as possible. The excise revenue from different states all over the country stands at number two after sales tax. So, all the states in their zeal to earn higher revenues increase their rate of duties and levies on liquor every year by 10-15 per cent without fail,” he points out.

People associated with the alcoholic beverages industry strongly believe that due to the heavy taxation, this industry has not been able to cash in on its real potential as far as its growth is concerned. “It has not been able to expand and improve their qualities due to paucity of funds,” opines Raina.

He further adds that this industry is providing total revenue of approximately ` 1.5 lakh crore to both the Central and State Governments combined together.

“But for this heavy taxation, the industry would have shown much higher allround growth particularly in the past two decades,” he laments.

WHAT PUTS THE INDUSTRY IN THE BACK FOOT? o States impose heavy taxes to earn higher revenue o Heavy taxes mar the prospects of the industry, which is not able to exploit its true potential o For new brands success comes only after 5-6 years o Building brand is an uphill task in India

Alcoholic beverages

However, the industry has been regularly representing and taking up this issue with the State Governments and urging them to not impose such heavy taxation, which suppresses the growth of this industry. “On an average, 70-75 per cent of the total price of liquor bottle in the market goes towards governments’ taxes, levies and fees. The rest, about 25-30 per cent is shared among manufacturers, transporters, wholesalers, retailers and other miscellaneous expenses,” points out Raina. This shows the extent of heavy taxation the industry is burdened with.

The liquor industry is also suffering due to illicit liquor production, whereby not only the industry is suffering but also the State Governments are losing heavily on account of excise duty and sales tax.

Brand building Advertisements of alcohol, both in print and electronic media, are restricted. There are instances where celebrities refuse to become brand ambassadors of liquor

brands despite being offered huge amount of money. This is because consumption of alcohol is still being looked down upon in our society. Against this backdrop, the brand-building exercise is an uphill task for relatively new companies or brands.

“It is true that building a new brand in the Indian market is challenging, particularly because of the existence of well-established companies or brands.

The established liquor companies have already cornered 80-90 per cent of the market as they have been in the business since over 50 to 60 years. They know dynamics, which are required to be employed through a vast network of sales outlets and trained manpower & sales promotion gimmicks as no advertisement and other sales promotion are legally allowed due to government stipulations,” opines Raina. This makes the task of new brands difficult and they need a gestation period to be successful in the market. “It is, therefore, difficult to build and establish a new brand in the market

for which one has to be prepared to bear losses and setbacks in the initial 5-6 years. The industry has to bear this in mind before introducing a new brand,” he exhorts.

These are the reasons for which liquor companies are thinking twice before introducing a new brand. “This is the primary reason for which we do not see any new big house coming up with popular brands, of late. A sustained market presence and persistent marketing efforts are the main mantras to build a brand. You cannot expect positive results immediately on entering the market,” points out Raina.

Akash Sahu, General Manager, Brand and Communications, SABMiller India, also admits that in the backdrop of being a regulated industry, brand-building exercise is quite challenging in India.

“Apart from this, diverse demographics and geographies are making the task even more arduous,” he concludes.

Email: prasenjit.chakraborty@network18publishing.com

October 2012 | Modern Food Processing

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INSIGHT & OUTLOOK Whiskey market

On a high with bright

prospects Whiskey accounts for the largest share in the total alcohol industry in India. Rise in disposable income along with health benefits associated with moderate drinking, substantial chunk of young population are some of the growth drivers for this market in India.

Prasenjit Chakraborty

T

he recent past has witnessed tremendous growth of alcohol market in India. The Indian liquor market comprises different categories such as Indian-made Foreign Liquor (IMFL), imported liquor, domestic liquor and country-made liquor. Interestingly, growth has been

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Modern Food Processing | October 2012

registered across the categories. There are many reasons attributed to this growth. Of late, Indian consumers have developed fondness for imported liquor and the market is crowded with various foreign brands. Awareness about health benefits associated with moderate drinking is another significant factor behind this upsurge as more and more Indians are now adopting a healthy lifestyle. Urbanisation together with

ever-changing social norms, increased alcohol availability, high intensity marketing and relaxation of overseas trade rules have equally contributed to increase in alcohol sales. A significant reason for increased liquor consumption is that boys and girls are resorting to drinking at a young age due to high disposable incomes, lack of parental supervision, changing society norms and peer pressure.

Among the different segments of alcohol, whiskey constitutes the largest share. What are the reasons for the same? According to V N Raina, Director General, All India Distillers’ Association, India is the largest whiskey market in the world. “Whiskey is more popular in India than other alcoholic products like rum, gin, brandy, vodka etc. It is popular in northern parts of the country whereas brandy and rum are preferred in southern parts,” he says.

The reason behind the popularity and growth of whiskey market in India is primarily due to introduction of whiskey by the British during their rule. In that sense, whiskey has a legacy behind it. Whiskey was made popular by them (British) as a prestigious drink and was initially picked up by the elite class as well as middle class as a status symbol. On the other hand, rum was considered as a brand for military or armed forces. “The whiskey market in India has been growing between 7 and 10 per cent every year and today it has a claim of more than 85 per cent share out of the total sales of alcoholic beverages. Whiskey is still considered a status symbol among the general public,” Raina notes.

Ahmed Rahimtoola, Senior Vice President - Marketing, Allied Blenders & Distillers, is of the opinion that since decades India has been a whiskey consuming country. “Whiskey is the largest segment in the total IMFL industry in India. The sale of whiskey is around 160 million cases (1 case is equal to 12 bottle of 750 ml). IMFL industry in India is growing around

Whiskey market

8 per cent per annum,” says Rahimtoola.

He also notes that the second-largest segment is brandy, which accounts for about 69 million cases. In terms of percentage, brandy segment is 24 per cent of the total IMFL. “Interestingly, 99 per cent of total sales of brandy comes from southern region of India. Among the southern states, Kerala and Tamil Nadu contribute the most,” he points out.

Determining factors “With the liberalisation of the Indian economy and prosperity among different strata of the society, there has been a sharp rise in demand for alcoholic beverages, particularly whiskey,” states Raina. It is the middle class that is fuelling the growth of whiskey market in India. “Today, there is a rise in disposable income among the middle class and they spend money for such purposes,” he says.

Echoing a similar sentiment, D S Rawat, National Secretary General, ASSOCHAM, says, “Owing to India’s affinity for hard liquor, there is a huge growth in whiskey market in the country. Besides, a sizable middle-class population with rising spending power and a sound economy are certainly significant reasons behind increase in consumption of alcohol in India. More number of youngsters with rising income levels is another significant factor in this aspect.” With the liberalisation of economy as well as changing social dynamics and outlook, drinking is not any more considered

The smaller towns in the country have been contributing to the growth of whiskey market in a major way. It is primarily because of the liberalised economy and increase in the percentage of employment in India. Most of the cheaper and regular brands are selling like hot cakes.

V N Raina Director General, All India Distillers’ Association

a taboo in our society. “Therefore, more and more youngsters are taking to drinking. In India, majority of population is between 25 and 40 years of age; the consumption rate among this age group is, therefore, showing an upward trend with the increase in prosperity levels and socio-economic standards,” explains Raina.

Companies are investing heavily in packaging.

It is the first thing that catches the consumers’ f ancy.

However, packaging can draw the consumer to the brand the first time, after that it is the blend that has to deliver.

Ahmed Rahimtoola

Packaging, the differentiator Packaging is one of the most important aspects of whiskey/liquor market in the country. “This is important for the product to be sold in the market,” states Raina. There is a plethora of players in the whiskey market in India and it is imperative to have attractive packaging to create a niche. “The attractive packaging and bottle should attract the consumer’s attention right at the first look,” feels Raina.

Packaging can play a pivotal role in helping products stand out on shelf and in enhancing the overall consumption experience. Today, role of packaging has changed from being a product protector to that of brand ambassador, mass communicator and a differentiator. Not only the look and feel of the package, but also the quality of the label is equally important to have a better shelf appeal. This means the label ought to be perfectly printed and applied. Taking due cognisance of the fact, several companies are spending substantially on packaging.

“Companies are investing heavily in packaging. It is the first thing that catches the consumers’ fancy. However, packaging can draw the consumer to the brand the first time, after that it is the blend that has to deliver,” points out Rahimtoola.

Contribution of smaller towns There are various categories in whiskey and pricing is done accordingly. Pricing in whiskey is determined according to the segment. At the top end is scotch, then super premium, premium, semipremium, and then comes regular plus,

Senior VP - Marketing, Allied Blenders & Distillers

regular, medium/cheap segment. The whiskey segment is highly fragmented and is fiercely competitive. An Annual Health Survey conducted by the Registrar General of India across 284 districts of nine states revealed that rural India is far more active in consuming alcohol than their urban counterparts.

The survey finds that a substantial percentage of four states of Chhattisgarh, Jharkhand, Uttarkhand and Assam consume alcohol. “The smaller towns in the country have been contributing to the growth of whiskey market in a major way. It is primarily because of the liberalised economy and increase in the percentage of employment in India. Most of the cheaper and regular brands are selling like hot cakes. This was something unheard of about 10-12 years back. The sales of these cheaper and regular brands from these areas are 50-60 per cent as compared to higherend markets in big and metro cities,” points out Raina.

He adds that the contribution of these smaller towns and remote areas in promoting and contributing to the growth of whiskey market is tremendous. Raina attributed the rise in sales of whiskey in such areas to the state government policy. “This is primarily because of the state governments’ policy to open more and more outlets in these towns. As result, consumers do not have to walk or drive down to faraway places to buy alcohol,” he points out.

Email: prasenjit.chakraborty@network18publishing.com

October 2012 | Modern Food Processing

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INSIGHT & OUTLOOK Interface - Akash Sahu

How is the beer market in India shaping up?

The beer market has grown by 21 per cent this summer (FY13, Q1). The market has improved this year owing to the extended summer witnessed in the North. The industry saw a further jump with the Indian Premier League (IPL) season pushing the beer sales.

Is Indus Pride the first beer brewed with Indian spices in the domestic market and how does it appeal to consumers?

Yes, Indus Pride is a first in the Indian industry. Offering an Indian specialty beer brewed with authentic Indian spices, it caters to the diverse tastes of the Indian palate. Citrusy Coriander, Citrusy Cardamom, Spicy Fennel and Fiery

have been successful in the emerging beer markets. Given the challenge, we had a brand in our portfolio with the perfect name credentials to lead the initiative, hence Indus Pride. We are confident of an encouraging response from consumers.

What are your marketing strategies and who are your target audience?

A multi-sensory brand needs to tap into sensorial experiences of its consumers and partners; the brand will associate with Gourmet Indian cuisine, Best of Indian photography and Indian fusion music. The brand extension www.brewedwithspices.in (and not.com) is an image-based vertical, which over the period will be a repository of the most stunning Indian imagery online.

Recently, we organised ‘The Indus Pride Spice Trail’ event in Mumbai where we had

How challenging is it to build a brand for alcoholic beverages in India?

Building a beer brand in a country like India is indeed challenging, considering the diverse demographics and geographies.

The alcoholic beverages industry is among the most regulated industries. Over the period of 12 years, since its entry to India, SABMiller India has been able to build brands, which have been the first choice of consumers. It has created an excellent brand mix catering to the diverse Indian palate through innovation, research and right communication. Our current brand portfolio is one of the widest in the industry, which is well-balanced. We cater to the needs of various consumers – right from the value-based consumer to the top-end consumer who is looking at an international, high-quality beer drinking experience.

Building a beer brand in a country like India is indeed challenging …says Akash Sahu, General Manager, Brand and Communications, SABMiller India, while highlighting the challenges in building alcoholic beverages brand in India during an interaction with Prasenjit Chakraborty.

Cinnamon are the four different variants from Indus Pride.

What prompted the launch of this product? How is the response so far?

A detailed segmentation research pointed towards an opportunity, with urban consumers looking for beer with a strong Indian connection. From our global research, we also learnt that pride in origin offerings in the beer category

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Sandeep Arora, India’s renowned nosing & tasting connoisseur, who showcased the four variants, while Corporate Chef Manjit Gill, ITC Hotels, tapped into the sensorial experiences of guests with his delectable combinations blending Indian cuisine with the subtle flavours encapsulated in the four variants of Indus Pride. Our aim is to reach out to the legal age drinking consumers (in the age group 28-35) – socially versatile, discerning urban men and women – who are willing to experiment and are proud of their Indian origin.

What are your future plans (with regard to beer) in India?

India is a long-term growth market for us.

We will continue to expand our business by offering our wide range of brands in the market. We will develop the market on all fronts; introduce our international brands into the market; offer more choice; and innovate and bring to the Indian market world-class technology as well as best practices that we have access to because of our global presence.

Email: prasenjit.chakraborty@network18publishing.com

INSIGHT & OUTLOOK Functional gum

Koen van Praet

T

he chewing gum segment is among the fastest growing in the confectionery industry, and according to analysts, it will continue to grow at approximately 22.6 per cent (as per Euromonitor 2012) due to the ‘mouthful of benefits’ that chewing gum offers consumers. With dental health being the most popular benefit derived from the developments in gum, others include gum’s ability to relieve stress, enable weight management, increase alertness and promote focus.

Cashing in on

wellness trend

Sugar-free and tooth-friendly It is no surprise that with the ever-increasing popularity of ‘health and wellness’ products the demand for sugar-free gum has grown dramatically over the past five years. Going one step further and looking at the almost 99 per cent of the worldwide population affected by tooth cavities, mainly due to diets containing higher proportions of easily fermentable carbohydrates, tooth-friendly alternatives are proving increasingly popular.

A recent study by BENEO conducted in India showed that taste plays a significant role when purchasing chewing gum (78 per cent). While all sugar replacers are generally considered tooth-friendly, they do differ in technological and sensory properties, and this is worth bearing in mind when developing new product concepts. Isomalt, for example, is the only sugar replacer derived from sugar beet and thus has a sugar-like taste, supporting also subtle fruit flavours without any additional or after-taste.

Further, the slower dissolution kinetics of isomalt and thus a prolonged flavour

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release are among the most liked benefits of the respondents: 73 per cent liked the refreshing effect of the gum.

Gum manufacturers can further tap into this sector using increasingly creative mixes of flavours and colours besides the classic favourites in sugar-free formats. Interesting flavours to watch for include Yang Mei – a superfruit containing vitamin C, thiamine, riboflavin and carotene among other things, and Mangosteen, renowned for its flavonoids.

Functional future Another major trend is that of gum as the carrier of increasingly functional benefits.

Euromonitor figures showed that the functional gum category has grown worldwide by more than 35 per cent since 2004 and the only other category to beat this growth was sugar-free gum at 36 per cent. The interest of functional benefits when consuming chewing gum is indicated in the market research: Main reason for using chewing gum in India is its breath freshening and teeth cleaning benefits (88 per cent and 71 per cent respectively).

Functional benefits with sensitive activeingredients such as vitamins are now possible, thanks to developments in gum production technology.

Gum can be roughly Courtesy: BENEO Asia-Pacific Pte Ltd divided into two types: traditionally manufactured (stripes, Chewing gum is now going functional, pellets, slabs, balls) and with new developments in the area of compressed gums. Traditionally health and wellness products. Innovation manufactured gums allow a variety of forms and packages & has been crucial to rejuvenating the the use of many functional/active chewing gum sector, and now more ingredients. Compressed gums than ever, there are opportunities for are useful with temperaturefood producers willing to tap into the sensitive active ingredients. The consumer trends. developments in areas such as

Functional gum

PACKED WITH FLAVOUR o Orbit Balance by Wrigley offers new flavour combinations such as ‘papaya and aloe vera’, ‘blueberry and vitamin C’ or ‘raspberry and lemongrass’.

Additionally, the company expanded its well-known Airwaves brand with Airwaves Super (in Europe known as Airwaves Strong/Extreme) with isomalt.

It is available in flavours such as spearmint and peppermint. o Cadbury launched its Vitality sugar-free chewing gum in the US being available in flavours such as Awaken, Rejuve and Vigorate. o Fit’s by Lotte including isomalt is one of the strip gums profiting from the ‘old is new’ trend. Only recently, No Limit Mint Gum has been launched, which is described as a strongly cooling sugarless gum with menthol and featuring the bitterness of citrus peel. The long-lasting flavour is claimed to last 50 minutes. compressed powder gum technology are making this the ideal vehicle for benefits-led confectionery products. A dry, low-temperature process allows for the increased protection of natural and delicate flavours, as well as active principal ingredients and is well-suited to functional and nutraceutical applications. This also allows small to medium-sized companies in the over-the-counter (OTC) and supplement industry to seize the opportunity inherent in gums as an

Main reason for using chewing gum in India is its breath freshening and teeth cleaning benefits (88 per cent and 71 per cent respectively).

Functional benefits with sensitive active-ingredients such as vitamins are now possible, thanks to developments in gum production technology. increasingly interesting delivery system, because compressed gums can be manufactured in already existing compressing machines. Moreover, investment in chewing gum equipment is not necessary. Using a sugar replacer such as isomalt ensures the high process stability of active ingredients and their quick & efficient release to the consumer.

Major consumer trends combined with the technological advancements in gum technology will drive new ideas in the gum and confectionery market.

Koen Van Praet is the Area Manager Asia-Pacific and Managing Director of BENEO Asia-Pacific Pte Ltd. For more details contact on email: jens.boehm@beneo.com

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AUTOMATION TRENDS Production optimisation

Rationalise resources, reduce business risks

Courtesy: Cognex

The food processing industry is susceptible to the changes in raw materials, price fluctuations, and constantly changing consumer preferences. Hence, quick and accurate decisions are critical to win in a highly competitive marketplace. Integrated automation system may offer solution to this by adding value, reducing cost, and maintaining quality across the supply chain.

Rakesh Rao

F

ood processors are under constant pressure to optimise resources and reduce cost of manufacturing amid increasing competition to occupy the modern retailer’s shelf to reach their ultimate consumers. Helping them do this effectively is automation. “Cost reduction through reduced labour, and increased productivity have been the prime movers in the growth and acceptance of automation in the food and beverage (F&B) segment. The principal driver for automation is the demand for increased productivity, and product quality & safety.

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Automation reduces labour requirements and facilitates better decisions through data collection,” observes Didier Lacroix, Global Senior Vice President (Sales & Marketing), Cognex Corporation – one of the world’s leading providers of vision systems, vision software, vision sensors and surface inspection systems used in manufacturing automation.

Automation ensures that food quality is more consistent. He adds, “It also allows for better understanding of the customers, acquiring customer databases, which can lead to more effective marketing campaigns that are cheaper and more targeted, and in turn lead to lower marketing spend and better revenue results.”

Increasing profit margins F&B companies are streamlining their production processes in order to deal with increased pressure on product margins.

Katie Beissel, Global Industry Manager - Food and Beverage, GE Intelligent Platforms, opines, “Energy, raw materials, packaging costs and global competition are all on the rise. As a result, F&B companies are looking for ways to drive up the profitability and capacity of existing assets, without large capital investments in new plants. By gaining visibility and better control of the manufacturing process through GE Intelligent Platforms’ automation control platforms and software, manufacturers have typically been able to reduce raw material losses by around 4 per cent, improve asset efficiency by up to 20 per cent and improve quality by up to 15 per cent.”

Experts believe automation drives efficiency. Agrees John Kadinger, Market Manager, Key Technology – the manufacturer of process automation systems for food and other industries – who explains, “It could be as simple as a control network monitoring the processes and controlling product flow to as complex as gathering data from all the process equipment and automating the decisionmaking. The more intelligence that can be built into the automation, the more optimisation of resources a processor will experience.”

For example, Key Technology’s optical sorters detect and remove defective products and foreign material (FM) from the production line automatically, which the company claims, maximises food safety and optimises product quality.

Kadinger adds, “Depending on the product, we use cameras and/or lasers to detect the size, shape, length, colour, even the softness or hardness of the object to determine good product from bad. This automation allows our customers to detect defects in product that are not visible to the human eye, for example soft fruit.

Our sorters perform the detection and evaluation significantly faster than manual inspection and can make the data about good products, defects, FM, etc available

Production optimisation

Aut omation will increasingly become a key differentiating factor among competitors already challenged by low margins, strict regulations, and shifting customer preferences. The integrated automation system imparts flexibility and reduces business risks.

Didier Lacroix Global Senior Vice President (Sales & Marketing), Cognex Corporation

to a plant’s SCADA system for use in managing quality.”

Similarly, the demand for beer bottle caps has resulted in a need for a higher speed of manufacturing. “In order to improve the quality of bottle cap production and meet the requirement for high production rates, Changde Microfabrication Technology Co Ltd has developed a new system adopting two GigE cameras using VisionPro vision software from Cognex. The system is double-sided and detects defects on each side of the bottle cap. It inspects the printed cover looking for overprint errors, design deviation, surface scratches, and for the correct cap,” says Lacroix.

Speed in demand The boom in processed food industry in India has led many manufacturers to adopt latest technology to meet the consumer’s demand for quality products.

So are today’s Indian F&B processors more open to adopt automated products and solutions than before? “Yes, the Indian

With the emergence of organised retail, increased consumer adoption of innovative products, and a growing market for premium products, Indian F&B manufacturers have an increasing need for manufacturing agility.

Katie Beissel Global Industry Manager - Food and Beverage, GE Intelligent Platforms

F&B processors are looking to achieve operational excellence to stay ahead of their competitors by incorporating new automation technologies,” says Lacroix.

Agrees Kadinger, “In our experience, Indian food processors are more interested in adopting automation than they have historically been.” He cites two reasons for this: o First, many processors in India are growing rapidly, and the need to expand production often exceeds a company’s ability to hire labourers.

Automated products and solutions reduce a processor’s dependence on labour and allow them to scale up quickly as demand dictates. o Additionally, many processors in India recognise that they are increasingly competing in a global economy, and they are striving to meet higher standards for product quality and food safety.

Modern retail trade and growing consumer awareness about safety are also forcing manufacturers to go in for modernisation. Beissel says, “With the emergence of organised retail, increased consumer adoption of innovative products, and a growing market for premium products, Indian F&B manufacturers have an increasing need for manufacturing agility. GE Intelligent Platforms’ Proficy Software solutions have enabled F&B manufacturers to gain insights into their processes by automating real-time data collection for visualisation. This visibility has driven improvements in productivity, consistency and machine efficiency.”

Making it cost-effective The F&B industry in India has different types of automation requirements, for example, an automation-savvy global F&B giant, an indigenous mid-sized manufacturer or a small player, depending on its usage. Hence, automation solution providers will have to devise companyspecific strategy to convince their clients.

Lacroix says, “We at Cognex approach the customers by showing them the results of many companies, which have automated their business and have seen enhanced efficiency across manufacturing

Many processors in India are growing, and the need to expand production of ten exceeds a company’s ability to hire labourers. Automated solutions reduce a processor’s dependence on labour and allow them to scale up as demand dictates.

John Kadinger Market Manager, Key Technology

and business processes. The usage of manufacturing execution system integrated with enterprise resource planning system empowers manufacturers to maintain tighter control on all aspects of business.”

To reduce costs by using automated solutions, it is critical for a food processor to create a solid plan. Kadinger opines, “There is an adage that I like ‘No one plans to fail, but they fail to plan’. Make sure you get all the right people involved, such as information technology or controls teams, from the beginning. Automation initiatives will go much smoother, if everyone knows the expectations of the project. Do not wait until the new equipment is in the plant and then say ‘Okay, how to get the data?’ Find out before you buy because you may run into trouble with proprietary protocols that do not integrate well with other systems. ” Automated food and beverage plants collate data from multiple machines, archive it and make it available in a form that facilitates audit requirements, bring down audit preparation time from three days to a few hours, while also supporting operational decisions. “Automation will increasingly become a key differentiating factor among competitors already challenged by low margins, strict regulations, and shifting customer preferences. The integrated automation system imparts flexibility, provides scope for improvement, optimisation and reduces business risks.

Though the initial costs might be high, there is suite of products, which provides seamless connectivity enabling the manufacturer to have control on the overall profitability,” observes Lacroix.

Email: rakesh.rao@network18publishing.com

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ENERGY MANAGEMENT Eccentric disc pump technology

Ravi Prasad

T

he world’s population is expected to touch the eightbillion mark in 2025 and 9.2 billion by 2050, according to estimates by the United Nations. This rings an alarm about the food security issues. The challenge, then, for food producers around the globe is to not only put in place systems that help grow, raise or fabricate enough food to meet the needs of the worldwide population, but also to do so in the most efficient, cost-effective manner, with the smallest amount of spoilage or waste possible. In this backdrop, an innovative type of pumping technology can help food producers, processors and packagers to optimise operations on the front

the wide range of solids, slurries, pastes and liquids that are found in sanitary operations during food production and packaging.

The plant operators who rely on these pumps are, however, forced to live with a series of operational inefficiencies that are inherent to the pump. These inefficiencies come not only in the form of decreased reliability over time, but an increase in energy consumption and cost, which is becoming a more and more crucial consideration for production plant operations worldwide as ‘green’ energy initiatives take hold.

Because of their method of operation, from day one, lobe/circumferential-piston pumps will wear constantly. This wear means that the internal clearances in the pump’s housing will become greater,

the pump’s efficiency and a corresponding increase in the cost of operating the pump due to the increased speeds required for maintaining the desired volumetric consistency.

Other shortcomings of lobe/ circumferential-pump operation that food processors must be aware of include: o The need to seal two shafts, which doubles both seal expenses and the potential for leakage o Chronic seal failures that can cause products to solidify inside the pump o Self-draining that requires vertical porting, which can decrease volumetric efficiency by 20 per cent or more o Greatly reduced speeds required to handle high-viscosity liquids o Diminished performance when handling low-viscosity liquids

Equipping food processors for efficient operations Low energy consumption and high production efficiency are the two major challenges before any food processor.

Eccentric disc pump technology, which efficiently eliminates waste in global food production operations, is increasingly being used to optimise performance, lower lifecycle costs and offer better energy management.

The solution

end of the food production chain.

This will result in waste reduction that will not only benefit the growing world population, but also the production company’s bottom line.

The challenge When it comes to sanitary food processing applications, lobe/ circumferential-piston pump technologies – the designs of which force the pumped material to flow around the interior of the pump’s casing – have often been a top choice of plant operators. The popularity of lobe/ circumferential-piston pumps in these types of operations stems from their continuous flow and dry-run capabilities, which affords them the ability to handle

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Modern Food Processing | October 2012

Courtesy: Pump Solutions Group (PSG) India

resulting in reduced flow capacity and volumetric consistency over time, along with the increased possibility that product slip will occur. These conditions will combine to produce an overall reduction in

Eccentric disc pump technology is becoming a popular option for food production when it comes to finding an acceptable alternative to lobe/circumferentialpiston pumps for optimised performance, highest volumetric consistency, lowest lifecycle costs and the best energy efficiency.

The versatility, reliability and sanitary operation of this technology makes it ideal for a varying array of food production applications, including the handling of yoghurts, ice cream, custard and chocolate, beverages such as fruit juices and milk, confectionery items, and sauce-type liquids such as tomato sauce, mayonnaise, mustard and baby food, as well as many semi-abrasives.

Eccentric disc pump technology

CASE STUDY Recently, a large private label food processor and packager located on the West Coast of the US realised that the lobe-style pumps being used to fill sauces, dressings and marinades into 6- and 9-ounce plastic pouches were unable to meet the strict weight requirements of the packaging operation. Specifically, the rejected packets were as much as 24 gm over- or under-weight, a difference of more than 8/10th of an ounce above or below the required volume. This meant that as much as 400 pounds of barbecue sauce, for example, were being rejected in a single eighthour shift, which is enough to fill a 55-gallon drum. The result was thousands of dollars a day in wasted product.

“We were experiencing a loss of around 15 to 20 per cent, depending on the product, due to the cavitation of the lobe pumps. There was just too much variation in the pumps and they were not able to consistently inject the proper amount into the packages,” said the facility’s production manager.

The solution to this costly situation was the installation of a Mouvex C-series eccentric disc pump for use in the plant’s packet-filling operation. Improved results were noticed immediately. “As soon as we installed the Mouvex, we were down to under 2-3 per cent of product loss for over- and under-weight pouches during an eight-hour shift. We simply do not need to throw away packets anymore. Besides saving money and time, Mouvex C-series pump reduces the amount of wasted product,” said the production manager.

The eccentric disc (or movement) principle was invented by French engineer André Petit more than a century ago. Basically, the eccentric disc pumping principle has produced a family of pumps that do not need

mechanical or dynamic seals in order to operate. This makes eccentric disc pumps perfectly suitable for the sanitary/ hygienic operating conditions that are the hallmark of food production, processing and packaging.

Eccentric disc pumps do not require mechanical seals because, even though they are driven by a standard rotating drive, the disc is rotated by an offcentre shaft that produces its eccentric movement and allows each point of the disc to move at the same speed.

This means that the drive-end of the pump’s shaft is located on a different plane than the tip-end of the shaft that actually drives the pumping mechanism.

Attached to the shaft are bearings that are enclosed in a hermetically sealed metal bellows or rubber boot. So, when the shaft rotates, the bellows or rubber boot does not rotate, but rather, flexes in an eccentric circle.

This gives the eccentric disc pump an operation that is similar to that of a peristaltic pump, but without the need for any hoses, which can often fall victim to their own inefficiencies.

During operation, the pump’s disc is driven by the eccentric movement of the shaft allowing product to flow through both the pump’s inner and outer chambers. This style of operation eliminates any possibility of pulsation within the pumped liquid, and since the pump does not depend on clearances to facilitate product flow, any slip is negligible. Additionally, with the pump needing no mechanical seals, there are no surfaces present where products that are difficult to seal and prone to crystallisation – such as corn syrup, liquid sugar and glucose – can adhere and cause damage, which eliminates a maintenance concern.

Speaking of maintenance, eccentric disc pumps feature clean-in-place operation that does not require the vertical drain porting that robs lobe and circumferential-piston-style pumps of a good portion of their efficiency.

When cleaning an eccentric disc pump, pressure is introduced to the back of

the disc through a pumping chamber.

When the flush pressure overcomes the spring, the disc moves away from the cylinder and allows the cleaning solution to pass through the pumping chamber.

This enables a large amount of cleaning solution to travel through the pump, resulting in thorough cleaning and the elimination of the need for bypass piping.

All these features combine to make eccentric disc pumps as much as 30 per cent more efficient than their lobe/circumferential-piston-style counterparts, resulting in increased productivity and reliability & reduced cost for the food plant operator.

Augmenting food production capabilities As the world’s population continues to grow, the only way it will be sustained is if the capabilities to meet expanding food needs are delivered by global food producers. That puts the burden on them to develop and implement food production systems that minimise food waste in their operations. One way that food producers, processors and packagers can do that is by introducing the most efficient, reliable and energy-conscious pumping technology into their plants.

In many cases, this means turning to positive displacement eccentric disc pump technology. For more than a century, this technology has proven to be capable of handling a unique array of liquids and semi-solids in food production and will continue to set the standard in consistent, leak-free operation that will help result in optimised food production capabilities around the globe.

Ravi Prasad is Director Sales at Pump Solutions Group (PSG) India, which offers a variety of eccentric disc pump lines under the brand Mouvex for use in food handling operations. Mouvex is a leading manufacturer of positive displacement pumps and compressors for the transfer of liquids or dry bulk products worldwide. For details, contact on email: sales.psgindia@pumpsg.com

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POLICIES & REGULATIONS New FSSAI norms for nutraceuticals

Consumer trust, the topmost priority Novel ingredients lure consumers as strongly as discounts do. Every new product making its debut on the supermarket aisles is power packed with one or the other special ingredient or processing technology. This has given rise to high safety concerns. Maintaining the level of trust in consumers needs to be the priority for food processing industry.

there must be effective amounts of that ingredient in the product. However, many manufacturers have been known to put smaller amounts of a popular ingredient in a product as ‘label dressing’.

Such misleading practice triggers strong negative reaction. In a famous incident not long back, internationally the FDA issued an eight-page warning letter to a well-known functional beverage manufacturer, noting the mention of soy on the front panel implied significant levels of soy in the product, which was however not the case.

In India too, regulations are getting equally stricter. FDA officials recently made it clear that manufacturers need to first seek product approval from FSSAI before applying for license at the FDA office. A lot of foods like energy drinks, food supplements, functional foods, etc, are introduced in the market every single day. Hence, regulating them becomes extremely important. There are around 20 such manufacturers in Pune division alone whom the FDA had previously granted licences. Now, these have been revoked in wake of non-compliance with norms.

Micromanagement of food safety Mahua Roy

N

ot long ago ‘free from’ was the labelling on packaged food, thus emphasising on which harmful constituents have been avoided in the formulation.

Today, it has transformed into ‘packed with’, thus informing the consumer about the special ingredients that have been made part of the food product.

This brings with itself a huge regulatory responsibility on the shoulders of food processors. The Food Safety and Standards Authority of India (FSSAI) is aiming at making safety its topmost priority, and restructuring its regulations towards being stricter. Although the new regulations have been notified, some experts feel that it is the same old PFA in new garb at present, so effectively

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there is little change that has taken place.

Under PFA, quality and purity standards were of prime importance whereas safety is important under Food Safety and Standards (FSS) Act.

Prioritising safe labelling With every exorbitant claim of a certain functional food, there is usually an equivocal resistance towards establishing the safety aspect. A negative article in the mainstream or trade industry press about the quality and safety of nutraceutical ingredients, especially herbal dietary supplements, is a common phenomenon. Nutraceutical products and ingredients need to primarily focus on finished product design and labelling. If a company is bringing out a certain structure or functional claim to the consumer, it is mandatory that

Food safety relies on the safety aspect of each included ingredient. The hero of all functional foods is the star ingredient. Regulating the safety of incorporated ingredients is of prime importance before seeking overall product approval. “Ingredients being used are also being individually looked into by the product approval committee; hence the manufacturers importing products directly from other countries with ingredients, which are uncommon in India, will be under the scanner and need proper substantiation on their usage and efficacy,” opines Pradeep Chaudhry, Principal, PKC Consulting.

The efficacy of the product also needs to be evaluated post-manufacturing, thus implying that the star ingredient must survive the desired chemical reaction and not create potential impurities during processing. “This is a growing area and

New FSSAI norms for nutraceuticals

is a huge business globally. Consumption of nutraceuticals in India is still nascent but growing. For manufacturers, India is a huge market both with respect to the potential size and the current level of nutrition-related health problems.

The upper middle and rich class is sure to spend more on such products, and prospects are huge. However, there seems to be a lot of apprehension in the minds of the consumers about the actual efficacy of the products. Manufacturers will have to keep that in mind while formulating and marketing the product,” adds Chaudhry.

Maintaining taste and safety Without doubt, one can say that a consumer will reach for a product based on the advertising or packaging, but if the taste does not deliver on the product promise, the consumer may have doubts on repurchasing it. Industry experts agree in unison that taste is by far the largest factor in building brand loyalty across a price and demographic segment. Good taste is thus a primary consideration in the formulation and development of nutraceutical products, as consumers will not be willing to trade off taste for efficacy.

But nutraceutical ingredients, particularly those extracted from herbal sources, contain bitter alkaloids. Flavouring agents that are complementary to such bitter taste, such as citrus flavours, or flavourmasking agents are thus incorporated.

This is a growing area of research and it is at this stage that safety needs to be emphasised equally. The sustenance of off-flavour masking technology is riding on the growth of functional

Consumption of nutraceuticals in India is still nascent but growing. For manufacturers, India is a huge market both with respect to the potential size and the current level of nutrition-related health problems.

Pradeep Chaudhry Principal, PKC Consulting

foods market in India. There is a huge scope in pharmaceutical industry as well.

However, understanding the nature of the ingredients and the interactions between them, as well as knowing all about the source & type of undesirable flavour notes present go a long way towards product development. The FSSAI regulations make the manufacturer more accountable to the introductions of such agents.

The structure and design of the new regulation is more consumer-friendly as compared to the earlier regulations. The emphasis now is more towards consumer safety, since the focus has shifted to a science-based approach. This act has merged all previous food safety & quality-related laws and now there is only one act in place and one regulatory body.

The new system is more transparent and open to consumer complaints; and enforcement of rules can be made more effective by right approach.

The new system is more transparent and open to consumer complaints; and enforcement of rules can be made more effective by right approach.

The labelling requirements have also got stricter, and hence more helpful to the consumers. This law now helps industry to produce quality products, which will benefit the industry in the long run. “Because of the presence of the penalty clause towards substandard and misbranded food, the load on court is reduced. The Act is based on science and risk analysis as per Section 18 and consumer safety has been placed at the top. Any consumer can check the sample, and priority is given for consumer safety,” says Prabodh Halde, Head - Product Integrity, Marico Ltd.

Food safety as an integrated concept The concept of food safety labs has sprung up in recent times in the wake

Because of the presence of the penalty clause towards substandard and misbranded food, the load on court is reduced. The Act is based on science and risk analysis as per Section 18 and consumer safety has been placed at the top.

Prabodh Halde Head - Product Integrity, Marico Ltd

of stricter regulations and demand for safer food. Although today samples taken for analysis are still mostly for quality standards and very few for safety, the scenario is gradually changing. Food safety labs are yet to be geared fully to evaluate various safety hazards like pathogens, harmful chemicals etc that might cause health issues when consumed. It will take some time before this change is realised and assimilated properly by enforcers including food inspectors and analysts. According to Arabind Das, Chief Operating Officer, Godrej Tyson Foods Ltd, “Quality in the food processing industry can be defined in different ways. It could be defined as meeting or exceeding customer expectations in terms of taste, appearance or nutrition or it could be defined as the assurance that the product is safe to consume and has maintained integrity without any contamination.”

He adds, “Companies today are shifting from an inspection-based system to a fully integrated approach.

With time and global knowledge, the two departments, ie local QC/QA team and food safety team, are merging.

Food safety is a broader issue and inclusive of local QC/QA as it covers safety aspects at purchase, processing, storage and transportation. This team has a proactive and systematic approach towards food safety and helps in crossfunctional department interaction.”

Email: mahua.roy@network18publishing.com

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STRATEGY Aseptic beverage packaging

A right approach to enhance product shelf-life!

While there are many technologies available in the market for beverage packaging, aseptic technology is gaining importance as it can preserve the products in their natural state and also increase the shelf-life. However, one needs to ensure proper maintaining of aseptic conditions in beverage packaging, so as to get the desired results.

Avani Jain

I

ncreased competition, energy costs and a thrust towards more sustainable packaging are driving the development of alternative beverage packaging concepts such as aseptic beverage technologies. With the development of aseptic packs, cartons, pouches and Polyethylene Terephthalate (PET) bottles, the packaging sterilisation technology is evolving to address new performance and system integration requirements.

Yatindra R Sharma, Managing Director, KHS Machinery Pvt Ltd, notes, “At present, aseptic beverage packaging market is growing rapidly for milk and

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juices. Such solutions provide long shelflife with preservation of natural flavour of product without any addition of preservatives and additives. It gives an opportunity to consumers to have such juices and beverages in the nearest natural flavour and taste.”

Strategies adopted Manufacturers are adopting various steps to ensure the right approach to maintain aseptic conditions in beverage packaging.

One such method is usage of electron beams by filling equipment manufacturers as it leaves no residue on the packaging materials, eradicating the risk for chemical contamination of the product. It also helps in lowering the packaging weight.

Another path-breaking technology used widely in beverage processing, especially milk packaging, is the ultraheat treatment (UHT) method. In this method, milk is sterilised by subjecting it to temperatures beyond 100°C and packaging it in air-tight containers. The basis of UHT is sterilisation of milk before packaging and then filling into pre-sterilised containers in a sterile atmosphere. Companies offer different packaging solutions to incorporate changes such as high-barrier UV lightprotected black & white Ethylene Vinyl Alcohol (EVOH)-based films for filling milk and juices under the UHT process. Further, combined with respectively High Temperature Short Time (HTST) and UHT processing, aseptic technology allows preserving the organoleptic quality of the products still securing a long shelf-life. Such solutions help in preservation of natural flavour of the product without the addition of preservatives. Compared to other methods such as hot-fill wherein preservatives or extenders need to be added, the same is not required in aseptic processing and packaging.

Aseptic filling is recommended for both still and carbonated beverages.

Basically, two processes for aseptic filling have emerged – dry and wet sterilisation.

The most common applications in aseptic technology for beverage filling include wet bottle sterilisation with Peracetic Acid (PAA) or dry bottle sterilisation with hydrogen peroxide.

Sharma notes, “Machinery for aseptic beverage packaging use hydrogen peroxide sterilisation process for providing the highest level of product integrity and long shelf-life. Such machines while filling ensure product quality with high precision and speed under clean room conditions.”

Thus, the aseptic technology features a high grade of machinery design and manufacture, complying with food quality standard for ultra-clean and aseptic equipment, such as European Hygienic Engineering and Design Group (EHEDG), 3A Sanitary Standards or

Aseptic beverage packaging

Food and Drug Administration (FDA).

This comes together with a set of cleaning, sterilisation and disinfection procedure, which must be carefully followed.

packaging. Aseptic technology offers a host of savings, some of which are tangible while others are intangible (but highly significant in terms of their value).

Challenges faced

The hygiene factor

Though the aseptic beverage technology is attracting the attention of manufacturers, awareness about the aseptic technology is low in India. Also, as compared to other methods, aseptic technology requires qualified personnel to run the operation.

There is undoubtedly an increasing demand from the market for aseptic packaging, but Indian manufacturers should be aware of the high investment cost and strict maintenance procedures.

In addition, low consumption of processed beverages in India as compared to developed countries makes it unviable for beverage manufacturers. Thus, to take advantage of aseptic technology, Indian processors need to have clear understanding of the right approach to maintain aseptic conditions in beverage

Adoption of aseptic beverage packaging is growing in popularity as consumer demand moves away from carbonated soft drinks towards functional beverages, ready-to-drink tea and coffee as well as dairy-based drinks. Moreover, health and hygiene are of particular importance in the beverage processing & packaging industries. Aseptic packaging not only increases shelf-life, but also renders the food safe and high in quality. Sharma points out, “At present, aseptic technology is available for still beverages only. Thus, the flexibility to offer a wide product range through aseptic technology is limited.�

Growth prospects Following the global trends, Indian beverage manufacturers are looking

At present, aseptic technology is available for still beverages only. Thus, the flexibility to offer a wide product range through aseptic technology is limited.

Yatindra R Sharma Managing Director, KHS Machinery Pvt Ltd

for packaging alternatives, which can preserve the natural flavour and taste of products. Although aseptic processing and packaging is mostly used in high-capacity plants, technology providers are now offering solutions to small-scale units as well. This augurs well for India, where SMEs dominate the food and beverages segment.

Although the initial cost of installation is high for aseptic technology, the processors can enjoy several benefits in the long run.

Email: avani.jain@network18publishing.com

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TIPS & TRICKS Food grain transportation

A practical guide to reduce wastage in transit

Wastage of food in India is a serious concern. Improvement and investment in supply chain will play an important role in this direction.

Besides, working closely with food producers, retailers and others will help address the wastage issue. It is imperative to create a resource map that explains the magnitude of loss in different stages of supply chain.

F

ood wastage is a useful indicator of resource inefficiencies within supply chains, but it is a subset of the more complex set of issues that define their wider sustainability. The wastage of food in India is huge due to inefficient supply chain. It is time to take effective measures to address the issue. Here are some practical ways to curb wastage.

1

It is time to closely work with the food processing and retailing sectors to establish resource maps that illustrate the volume of food lost or wasted at different stages of supply chains in different states. This will improve the availability of up-todate data and allow for benchmarks to be set, monitored and improved.

2

More investments in storage, packing and transpor t infrastructure will help reduce wastage.

Relatively low-cost interventions that have large benefits in food waste reduction include basic packaging for transport of fresh produce, innovation in low-technology storage to reduce grain losses on small farms, simple cool chain options that are not fuel-intensive.

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Modern Food Processing | October 2012

These investments could potentially increase the income of those in the food chain, including growers, particularly if they enable access to more valuable markets. However, the evidence shows that active domestic or international markets and effective local policies for upgrading activities and standards are crucial to achieve success.

3 4

Encourage training in the sciences relevant to food storage and distribution issues in different potential areas through dedicated programmes. This should include the training of people to support the planning and maintenance of advanced post-harvest and food supply chain technologies needed to feed growing urban population.

Improvements in demand forecasting are important. The expanded use of information technology in food supply chains can be applied to improvements in forecasting retailer demand and order planning & replenishment to avoid over-production. Such innovations have the potential to shift the balance of the contractual risk of food supply between the retailer and food manufacturer.

5

The development and use of affordable, massproduced sensor technology can detect spoilage in certain perishable foods. Such technology may have the potential to replace some current date marks and provide a more accurate indicator of freshness or spoilage, which could help reduce waste.

6

In food service sectors, campaigns to reduce waste could be initiated for both the supply businesses and the large firms that they serve. This includes voluntary agreements to reduce food waste with those catering companies supplying the public sector (hospitals, educational institutions, prisons, local and Central Government).

7

Continued activity should be aimed at raising awareness on food waste issues among consumers, while also making it easier for consumers not to waste. In making it easier not to waste food, innovations in packaging design, greater consistency in labelling (for example, date stamps and advice on cooking, storage and home freezing) and better design of domestic refrigeration all have a role to play.

8

Source: The UK Department for Business, Innovation and Skills Email: prasenjit.chakraborty@network18publishing.com

PROJECTS

New projects and expansion activities are the barometers of industrial growth. These also present business opportunities to service providers like consultants, contractors, plant & equipment suppliers and others down the value chain. This feature will keep you updated with vital information regarding new projects and capacity expansions being planned by companies in the food & beverages industry.

Fish canning factory

Ceylon Fisheries Corporation Project type New facility Project news The Government of Sri Lanka will open fish canning factory in Galle. The new factory will be joint venture between Ceylon Fisheries Corporation (CFC) and Happy Cook Lanka Food. The factory is expected to produce 10,000 cans per day and CFC plans to double the capacity in the future. The factory is likely to create more than 100 direct and 500 indirect job opportunities.

Project location Galle, Sri Lanka Project cost $ 6.54 million Implementation stage Ongoing Contact details: Ceylon Fisheries Corporation PO Box 1384 Rock House Lane Mutwal, Colombo 15 Tel: 94-11-2523689 Fax: 94-11-2523385 Email: cfcch@sltnet.lk ---------------------------------------Ice cream

Keventer Dairy Ltd Project type New facility Project news Keventer Dairy Ltd is planning to set up a new project for making food products at North 24-Paragans in West Bengal. The project involves preparation of ice cream.

Project location 24-Paragans, West Bengal Project cost Not available Implementation stage Planning

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Contact details: Keventer Dairy Ltd Sagar Estate, 2 Clive Ghat Street Kolkata 700 001, West Bengal Tel: 033-2230 4571 Fax: 033-2248 7669 Email: keventer@keventer.com ---------------------------------------Edible vegetable oils

Emami Biotech Ltd Project type New facility Project news Emami Biotech Ltd is planning to set up a new facility at Midnapur in West Bengal. The project involves setting up a facility for edible vegetable oils & fats, other than hydrogenated oils including palm, soya, mustard & sun flower (excluding items reserved for small scale industries).

Project location Midnapur, West Bengal Project cost Not known Implementation stage Planning Contact details: Emami Biotech Ltd 687, Anandapur Em Bypass Kolkata South 24 Pragana Kolkata 700 107 West Bengal Tel: 033-6613 6264/341 Fax: 033-6613 6300 Email: contact@emamibiotech.com ---------------------------------------Flour milling

Ramway Foods Ltd Project type New facility Project news Ramway Foods Ltd is planning to set up a new facility at Aligarh in Uttar Pradesh.

The project involves manufacturing of flour milling by power machine.

Project location Aligarh, Uttar Pradesh Project cost Not known Implementation stage Planning Contact details: Ramway Foods Ltd Village Bhartari, Delhi Road Aligarh 202 001, Uttar Pradesh Tel: 0571-2403964 Email: ramwayfoods@gmail.com ---------------------------------------Food products

Agro Solvent Products Pvt Ltd Project type New facility Project news Agro Solvent Products Pvt Ltd is planning to set up a new facility for manufacturing food products at Raisen (Mandideep) in Madhya Pradesh. The project involves manufacturing of texturised vegetable proteins and soya flour nuggets grit and full fatted meal.

Project location Mandideep, Madhya Pradesh Project cost Not known Implementation stage Planning Contact details: Agro Solvent Products Pvt Ltd Gopal Bhawan, 2nd Floor Sanjay Complex Jayendraganj, Gwalior 474 009 Madhya Pradesh Tel: 0751-2623960, 2370419 Fax: 0751-2320368 Email: agrosolvent@agrosolvent.com ---------------------------------------Hydrogenated vegetable oil

Gokul Refoils & Solvent Pvt Ltd Project type New facility

PROJECTS

Project news Gokul Refoils & Solvent Pvt Ltd is planning to set up a new project at Midnapur in West Bengal.

The project involves manufacturing of hydrogenated vegetable oil (Vanaspati).

Project location Midnapur, West Bengal Project cost Not known Implementation stage Planning Contact details: Gokul Refoils & Solvent Pvt Ltd State Highway No 41 Near Sujanpur Patia Sidhpur, Patan 384 151 Gujarat Fax: 02767-223475 Email: mail@gokulgroup.com -------------------------------------Mustard oil Gokul Refoils & Solvent Ltd Project type New facility Project news Gokul Refoils & Solvent Ltd is planning to set up a new facility at Mehsana in Gujarat. The project involves manufacturing of solvent extraction of mustard oil through solvent extraction process.

Project location Mehsana, Gujarat Project cost Not known Implementation stage Planning Contact details: Gokul Refoils & Solvent Ltd State Highway No 41 Near Sujanpur Patia Sidhpur, Patan 384 151 Gujarat Fax: 02767-223475 Email: mail@gokulgroup.com

Refined edible vegetable oils

Spices

Gemini Edibles & Fats India

R.Sai Foods India Pvt Ltd

Project type New facility Project news Gemini Edibles & Fats India Pvt Ltd is planning to set up a new facility at Nellore in Andhra Pradesh. The project involves manufacture of refined edible vegetable oils (physical refining).

Project location Nellore, Andhra Pradesh Project cost Not known Implementation stage Planning

Project type New facility Project news R.Sai Foods India Pvt Ltd is planning to set up a new project for making food products at Bhind in Madhya Pradesh.

The project involves manufacturing of spices such as redchilli powder, dhania powder, garam masala powder etc.

Project location Bhind, Madhya Pradesh Project cost Not known Implementation stage Planning

Contact details: Gemini Edibles & Fats India Pvt Ltd 8-2-334/70 & 71 Road no 5, Banjara Hills Hyderabad 500 034 Andhra Pradesh Tel: 040-6735 7857, Fax: 040- 2355 0522 Email: contactus@gef india.net ------------------------------------Skimmed milk powder

Contact details: R.Sai Foods India Pvt 34, Tomar Building Gandhi Road, Morar Gwalior 474 001, Madhya Pradesh Tel: 0751-2232444 ------------------------------------Wheat flour

Samprash Foods Pvt Ltd Project type New facility Project news Samprash Foods Pvt Ltd is planning to set up a new facility for making food products at Aligarh in Uttar Pradesh.

The project involves manufacturing of skimmed milk powder.

Project location Aligarh, Uttar Pradesh Project cost Not known Implementation stage Planning Contact details: Samprash Foods Pvt Ltd Pachpeda, Ghabana Aligarh 202 001, Uttar Pradesh Tel: 0741-7891579

R.Sai Foods India Pvt Ltd Project type New facility Project news R.Sai Foods India Pvt Ltd is planning to set up a new project for manufacturing food products at Bhind in Madhya Pradesh. The project involves manufacturing of wheat flour, maida, rawa etc.

Project location Bhind, Madhya Pradesh Project cost Not known Implementation stage Planning Contact details: R.Sai Foods India Pvt 34, Tomar Building Gandhi Road, Morar Gwalior 474 001, Madhya Pradesh Tel: 0751-2232444

Information courtesy: Tendersinfo.com 1, Arch Gold, Next to MTNL Exchange, Poisar, S V Road, Kandivali (W), Mumbai - 400 067, Maharashtra, India Tel: 022 28666134 • Fax: 022 28013817 • Email: parmeet.d@tendersinfo.com

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TENDERS

Latest Popular Tenders brought to you by www.tendersinfo.com Deep freezer Org

: Punjab State Cooperative Milk Producers Federation Ltd (MILKFED ) TRN : 12417638 Desc : Hiring of deep freezer (cold store) for storage of approximately 500 MT white butter BOD : October 10, 2012 Loc : Chandigarh, Punjab BT : Domestic _______________________________________________

Technological line for baking unit Org : Gomelkhlebprom TRN : 12356448 Desc : Supply of technological line for baking unit BOD : October 10, 2012 Loc : Belarus BT : ICB _______________________________________________

Coffee/tea vending machine consumables

brewed coffee, chocolate and tea with multiple choice options BOD : October 11, 2012 Loc : Sweden BT : ICB _______________________________________________

Ghee storage tank Org TRN Desc

: Bengaluru Milk Union Ltd (BAMUL) : 12404318 : Supply/service of the following materials on one time supply/annual and biennial rate contract basis: Material-bitzer compressor, 3 KL ghee storage tank and shrink wrapping machine BOD : October 12, 2012 Loc : Bengaluru, Karnataka BT : Domestic _______________________________________________

Mini oil & flour mill

: Bharatiya Reserve Bank Note Mudran Pvt Ltd : 12355195 : Supply of coffee/tea vending machine consumables for two years on yearly renewable basis BOD : October 10, 2012 Loc : Mysore, Karnataka BT : Domestic _______________________________________________

: North Eastern Region Farm Machinery Training and Testing Institute TRN : 12417767 Desc : Supply of portable mini oil & flour mill, grain cleaner cum grader BOD : October 12, 2012 Loc : Sonitpur, Assam BT : Domestic _______________________________________________

Semi-automatic line for slicing and packaging

Rice huller machine

Org TRN Desc

: Gomelkhlebprom : 12349341 : Supply of semi-automatic line for slicing and packaging of bakery products BOD : October 10, 2012 Loc : Belarus BT : ICB _______________________________________________

Org

Rice miller

Seed and grain moisture tester

Org TRN Desc

Org

Org TRN Desc

: Department of Agriculture, Philippines : 12408775 : Supply, delivery & installation of one unit multi-pass rice miller and three sets batch recirculating grain dryer for the establishment of rice processing centre BOD : October 10, 2012 Loc : Philippines BT : ICB _______________________________________________

Vending machines Org TRN Desc

64

: Vaxjo Kommun : 12338738 : Supply of coffee vending machines for freshly

Modern Food Processing | October 2012

Org

: North Eastern Region Farm Machinery Training and Testing Institute TRN : 12417765 Desc : Supply of rice huller machine BOD : October 12, 2012 Loc : Sonitpur, Assam BT : Domestic _______________________________________________ : North Eastern Region Farm Machinery Training and Testing Institute TRN : 12417756 Desc : Supply of seed and grain moisture tester BOD : October 12, 2012 Loc : Sonitpur, Assam BT : Domestic _______________________________________________

Vending machine Org TRN Desc

: Hebrew University of Jerusalem : 12318160 : Supply of placement, operation and maintenance of vending machines selling drinks, snacks and sandwiches

TENDERS

Latest Popular Tenders brought to you by www.tendersinfo.com BOD : October 14, 2012 Loc : Israel BT : ICB _______________________________________________

Atta kneading, potato peeler and vegetable cutting machines

weighing bridge, multigas analysers, milking machine and bulk milk coolers BOD : October 18, 2012 Loc : Karnal, Haryana BT : Domestic (NCB) _______________________________________________

Org TRN Desc

: Western Railway (WR) : 12365969 : Supply of atta kneading machine (10 kg), potato peeler machine, vegetable cutting machine, chapati puffer machine & 3HP grinder machine BOD : October 15, 2012 Loc : Mumbai, Maharashtra BT : Domestic _______________________________________________

Vending machines

Milk analyser & milk collection

Milking parlour equipment

Org

: Karnataka Co-operative Milk Producers Federation Ltd TRN : 12167945 Desc : Supply of milk analyser, milk collection and other instruments BOD : October 16, 2012 Loc : Kolar, Karnataka BT : Domestic _______________________________________________

Org TRN Desc

Automatic milk collection & milk analyser

Org TRN Desc

Org

: Kolar-Chikkaballapur District Co-operative Milk Producers Societies Union Ltd (KOMUL) TRN : 12161947 Desc : Supply, installation and commissioning of water/coolant cooled D G set along with accessories at BMC Units 15KVA-20KVA, automatic milk collection units at DCS, milk analyser/electronic milkotester BOD : October 16, 2012 Loc : Kolar, Karnataka BT : Domestic _______________________________________________

Org TRN Desc

: Polemiki Aeroporia : 12300299 : Installation of vending machines hot (drink) - cold beverages (soft drinks), bottled water and snacks BOD : October 22, 2012 Loc : Greece BT : ICB _______________________________________________ : Department of Agriculture and Rural Development : 12396660 : Supply, delivery, installation & commissioning of a milking parlour BOD : October 22, 2012 Loc : The UK BT : ICB _______________________________________________

Hot drinks machines : Centrum Indicatiestelling Zorg (CIZ) : 12380640 : Supply of hot drinks machines including maintenance, ingredients and peripheral items BOD : October 24, 2012 Loc : The Netherlands BT : ICB _______________________________________________

Dairy processing equipment Org TRN Desc

Milking machine & bulk milk coolers Org TRN Desc

: National Dairy Research Institute (NDRI) : 12343826 : Supply of microclimatic monitors, animal behaviour monitors, physiological functions monitors, environmental chamber, electronic

BOD Loc BT

: Bellary and Koppal Districts Co-operative Milk Producers Union Ltd : 12173122 : Supply, installation, testing and commissioning of dairy processing equipment, utility piping, electricals and allied project works on turnkey basis at Bellary Dairy : October 25, 2012 : Bellary, Karnataka : Domestic

Org: Organisation’s name, TRN: Tendersinfo Ref No, Desc: Description, BOD: Bid Opening Date, Loc: Location, BT: Bidding Type Information courtesy: Tendersinfo.com 1, Arch Gold, Next to MTNL Exchange, Poisar, S V Road, Kandivali (W), Mumbai - 400 067, Maharashtra, India Tel: 022 28666134 • Fax: 022 28013817 • Email: parmeet.d@tendersinfo.com

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EVENT LIST

NATIONAL AHMEDABAD

PUNE

CHENNAI

LUDHIANA

Gujarat, Oct 5-8, 2012

Maharashtra, Nov 2-5, 2012

Tamil Nadu, Nov 22-25, 2012

Punjab, Dec 21-24, 2012

INDORE

AURANGABAD

RUDRAPUR

HYDERABAD

Madhya Pradesh, Jan 11-14, 2013

Maharashtra, Feb 1-4, 2013

Uttarakhand, Feb 23-26, 2013

Andhra Pradesh, May 31- June 3, 2013

India’s premier industrial trade fair on products and technologies related to Machine Tools, Hydraulics & Pneumatics, Process Machinery & Equipment, Automation Instrumentation, Packaging & Auxiliaries, IT Products, Electrical & Electronics, Material Handling and Safety Equipment.

For details Network18 Media & Investments Ltd

Ruby House, 1st Floor, J K Sawant Marg, Dadar (W), Mumbai 400 028.

• Tel: 022 3003 4651 • Fax: 022 3003 4499 • Email: engexpo@network18publishing.com

International Summit-cumExhibition on Food Processing, Agri-business and Cold Chain The event is one of the best platforms for exhibitors to showcase latest innovations and products associated with the food processing and cold chain sectors; November 05, 2012; at Lalit, New Delhi For details contact: The Associated Chambers of Commerce and Industry Of India (Assocham) Assocham Corporate Office 1, Community Centre Zamrudpur Kailash Colony, New Delhi Tel: 011-4655 0555, Fax: 011-4653 6481 Email: ombeer.tyagi@assocham.com

International PackTech India and drink technology India International PackTech India, along with drink technology India (dti), will showcase latest trends in packaging, packaging printing, processing, beverage and liquid food industries; November 06-08, 2012; at Bombay Exhibition Centre, Mumbai For details contact: Messe Düsseldorf India Pvt Ltd Centre Point Building, 7th floor Junction of S V Road & Juhu Tara Road Santacruz (W) Mumbai 400 054 Tel: 022-6678 9933 Email: messeduesseldorf@md-india.com

and technology; November 28-30, 2012; at Hyderabad International Trade Exposition Centre (HITEX), Hyderabad For details contact: Indian Poultry Equipment Manufacturers’ Association D No 11-7-188 Huda Complex Saroornagar, Hyderabad Tel: 040-2414 2413 Email: info@poultryindia.co.in

Bakery Business Trade Show Event showcasing innovations in the bakery industry from technologies to ingredients; November 28–30, 2012; at World Trade Centre, Mumbai For details contact: Chetan Salvi Hospitality First 19, 1st Floor, Above Ajanta Auto Garage Next To Four Seasons Hotel 18 - E Moses Road, Worli, Mumbai Tel: 022-2495 5376 Fax: 022-2495 5356 Email: chetan@hospitalityfirst.in

ANTEC Mumbai Society of Plastics Engineers (SPE) is organising its Annual Technical Conference (ANTEC) for plastics industry covering latest trends in processing technologies, end-user applications and polymers; December 06-07, 2012; at the Renaissance Mumbai Convention Centre Hotel, Mumbai

Poultry India International exhibition cum tradeshow dedicated to the poultry processing business

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Modern Food Processing | October 2012

For details contact: Vijay Boolani, Techical Program Chair

303, Prabhadevi Indl. Estate, 402, Veer Savarkar Marg Mumbai 400025 Tel: 022-2430 2790/2826 Email: vboolani@4spe.org

International Rice Pro-tech Expo Specialised tradeshow concentrating on technologies related to rice processing (like sorting, milling, grading, cleaning, packaging); December 07-09, 2012; at Science College Ground, Raipur For details contact: Business Empire Exhibitions D-56, First Floor, Rose Garden Market Opp. Aurbindo School, Near Bus Stand Patiala, Punjab Tel: 0175-2302254 Fax: 0175-5003994 Email: businessempire07@gmail.com

Food Technology Show Concurrent with Packplus 2012, this holistic show will feature the latest in food & beverage technologies, from processing, packaging, research, quality assurance, hygiene, among others; December 07-10, 2012; at India Expo Centre and Mart, Greater Noida For details contact: Print Packaging.Com Pvt Ltd F 101, Tower No 7 International Infotech Park Vashi Railway Station, Navi Mumbai Tel: 022-2781 2619 Email: info@packplus.in

Indian Ice-Cream Congress 2012 Conference focussing on latest trends in ice cream market in India; December 13, 2012; in Hyderabad For details contact: Samrat Upadhyay Secretary General, Indian Ice-Cream Manufacturers’ Association A/801, 8th Floor, Time Square Building, C G Road, Near Lal Bunglow Char Rasta Navrangpura, Ahmedabad 380 009 Mob: 076988 69800 Email: info@iicma.in

EVENT LIST

INTERNATIONAL Food Week The 16 th edition of one of the leading exhibitions for food & beverage processing and allied technologies, November 06-09, 2012; at COEX Korea Exhibition Center, Seoul, Korea For details contact: Coex Center (Convention & Exhibition) 135-731, Samsung-dong, Gangnam-gu Seoul, Seoul-T’Ukpyolsi, Korea Tel: +(82)-(2)-60008160/60008126 Fax: +(82)-(2)-60008177 Email: koreafoodexpo@coex.co.kr

For details contact: INDEX Conferences & Exhibitions Organisation Dubai Health Care City Block B Office 203, 2nd Floor Dubai, the UAE Tel: +971-4-3624717/149 Fax:+(971)-(4)-3624718 Email: drinkexpo@index.ae

Aseptipak Asia 2012 Conference on aseptic processing, filling and processing that brings together technolog y providers and potential users; December 11-12, 2012; at Westin Grande Sukhumvit, Bangkok, Thailand

China Fisheries & Seafood Expo Event showcasing the latest in marine technology and trends in seafood business; November 06-08, 2012; at Dalian World Expo Center, Dalian, China For details contact: Sea Fare Expositions, Inc 4250, 8th Avenue NW, Suite, Seattle, USA Tel: +(1)-(206)-7895741 Fax: +(1)-(206)-7890504 Email: seafoodchina@seafare.com

Health Ingredients Europe One of the major tradeshows in Europe focussing on health ingredients for the growing functional foods industry; November 13-15, 2012; at Messe Frankfurt, Germany For details contact: CMP Information Industrieweg 54, PO Box 200, 3600 AE Maarsen, The Netherlands Tel:+(31)-(346)-559444 Fax:+(31)-(346)-573811 Email: jonathan.vis@ubm.com

Dubai Drink Technology Expo Specialised event featuring the latest in technologies & trends for the beverage industry; December 04-06, 2012; at Dubai International Convention & Exhibition Centre, Dubai, the UAE

For details contact: Ron Schotland Schotland Business Research 16 Duncan Lane Skillman, NJ 08558-2323 USA Tel: +1.609.466.9191 Email: ronschotland@yahoo.com

Bangladesh IPF-Foodtech Tradeshow and conference for the food processing industry to explore opportunities in Bangladesh; January 23-26, 2013; at Bangabandhu International Conference Centre, Dhaka, Bangladesh For details contact: Chan Chao International Co Ltd 3-F, No. 185, Kangchien Road Nei Hu District Taipei, Taiwan Tel: +(886)-(2)-26596000 Fax: +(886)-(2)-26597000 Email: mis@chanchao.com.tw

Messeplatz 1 Koeln Deutschland, Germany Tel: +(49)-(221)-8212313 Fax: +(49)-(221)-8212105 Email: ism@visitor.koelnmesse.de

Gulfood Exhibition One of the biggest tradeshows for the food industry showcasing latest equipment for processing & packaging; February 25-28, 2012; at Dubai International Convention & Exhibition Centre, Dubai, UAE For details contact: Dubai World Trade Centre PO Box No: 9292 Dubai, United Arab Emirates Tel: +(971)-(4)-3321000 Fax: +(971)-(4)-3322866 Email: info@dwtc.com

Ingredients Middle East Tradeshow and conference on food & beverage ingredients; February 25-28, 2013; at Dubai International Convention & Exhibition Centre, The UAE For details contact: Dubai World Trade Centre P.O. Box. No: 9292 Dubai, The UAE Tel: +(971)-(4)-3321000 Fax: +(971)-(4)-3322866 Email: gulfood@dwtc.com

China Drinktec International tradeshow on the beverages industry; March 04-06, 2013; at China Import & Export Fair Pazhou Complex, Guangzhou, China

ISM Cologne One of the leading events in the niche area of confectionery processing; January 27-30, 2013; Cologne Exhibition Centre, Germany For details contact: Koelnmesse GmbH

For details contact: Adsale Exhibition Services Ltd 6th Floor, 321 Java Road North Point Hong Kong, China Tel: +(852)-(2)-8118897 Fax: +(852)-(2)-5165024 Email: exhibition@adsale.com.hk

The information published in this section is as per the details furnished by the respective organiser.

In any case, it does not represent the views of Modern Food Processing

October 2012 | Modern Food Processing

67

EVENT PREVIEW drink technology India 2012

An all-encompassing show for stimulating innovation Scheduled to be held in November 2012, drink technology India (dti) along with International PackTech India is all set to provide an effective platform to the dynamic beverage, process technology and packaging markets.

industry is growing at an annual rate of 11 per cent. “The main growth driver of the packaging industry is the food and beverage sector. The area of food processing could double within the next four to five years, which will lead to enormous demand for packaging material as well as for process technology,” he says.

The food and beverage industry generates the largest demand for packaging, accounting for over 80 per cent, followed by the pharmaceuticals industry and other sectors. The major demand is for flexible packaging materials (such as films and laminates), followed by solid containers, tin cans, printed cartons, glass as well as closures and labels.

Packed with potential

Visitors at the previous edition of the event

Prasenjit Chakraborty

T

he trade fairs, dti 2012 and International PackTech India, are scheduled to take place concurrently from November 6-8, 2012, at Hall No 6, Bombay Convention & Exhibition Centre, Mumbai. The event will showcase latest developments on technology and machinery fronts for the sector. The organisers of drink technology India – Messe München, and International PackTech India – Messe Düsseldorf, had joined forces for the first time in 2010, attracting more than 6,000 trade visitors.

Now the range on offer has expanded to meet the growing demands – there will be 12,000 sq m area providing space for a total of 300 exhibitors in 2012 as compared to 200 exhibitors covering over 8,000 sq m of exhibition space in 2010.

The dual fair has emerged as a leading meeting place for the entire

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Modern Food Processing | October 2012

value creation chain of the international packaging, packaging printing, processing, beverage, food and liquid food industry.

A trade fair forum with lectures as well as an accompanying conference on topics related to packaging will supplement the presentations at the stands. Two new focus areas in the product categories place a particular emphasis on the converting and packaging printing market with machines for producing, finishing & printing packaging materials and packaging.

Gunter Walden, Vice President, Vertical Market Management F&B, Siemens, opines, “The growing number of visitors to dti and International PackTech India reflects how popular these events are. We are on the right track with this fair, without a doubt, and close to the customers.”

According to Rajesh Nath, Managing Director, VDMA’s Indian Office in Kolkata, the Indian packaging

At present, India probably processes only between two and three per cent of the food produced. This alone shows the huge potential for packaging in the future. The packing machine manufacturers exhibiting at International PackTech India and dti thus find most of their customers in the food and beverage industry, who buy more than half of all machines imported. The largest market for packaged food is dairy, with a volume of about 11.2 million tonne (mt), followed by bakery products (3.5 mt), oils and grease (1.5 mt), dried foods (0.7 mt) and confectionery (0.2 mt) – all of which have promising growth rates.

Symrise, the German manufacturer and marketer of flavourings and functional ingredients, is convinced that the Indian market for sophisticated food products and beverages & liquid food is set to grow fast. “We expect the Indian middle class populace to double in number, from 100 million consumers at present, within the next five years, and we are already preparing ourselves for this growth right now, so that we are ready to serve these potential customers well. We firmly believe in India and the Indian economic growth prospects, and hence are convinced that private consumers will stimulate growth in the food sector,” says Declan MacFadden, President, Symrise Asia Pacific Ltd. Email: prasenjit.chakraborty@network18publishing.com

International FoodTec India 2012 EVENT REPORT

Mahua Roy

M

umbai saw the confluence of ideas and innovations in the food, beverage and packaging industry from September 11-13, 2012.

More than 300 exhibitors showcased their technology to more than 11,000 visitors. Concurrent events along with International Food Tec 2012 included Dairy Universe India, Sweet & Snack Tec India and Pack Ex India. Along with this, highly engaging seminars and conferences were part of this holistic trade fair.

Successful confluence of novel technologies Boasting the involvement of around 11,000 visitors during three days of the exhibition-cum-conference, International FoodTec India 2012 evoked good response from the entire food processing and allied industries.

Focussed visitors Overall, the exhibitors were delighted about the concentrated and focussed visitors attending the event. Apart from the quantity of the visitors, the major highlight of the show was the quality of the visitors with the top management of the companies including Chairmen, CEOs, Managing Directors and Heads of various divisions seen in serious discussions with the exhibitors. This resulted in high conversion ratio of deals finalised during the show. “Foodtec 2012 was quite a successful show for us. The show is getting bigger and better each year,” commented Manoj Paul, Country Manager - India & South Asia, Heat and Control (South Asia) Pvt Ltd.

Concurrent seminars The uniqueness of this event was the emphasis on being extremely

FACTS & FIGURES

o Total exhibitors: 337

o Total visitors: 11,385 o Indian exhibitors: 174 o International exhibitors: 163 o Area covered: 19,000 sq m o Exhibitor participation from: 26 countries o Country pavilions from: Germany, Italy, France, Europe, China, Taiwan

Michael Siebert, Consul General of Federal Republic of Germany, inaugurating the event

sector-specific to the dairy industry than offering an array of generalised industry topics. Seminar with the theme ‘Cheese – The future milk product of India’ was organised by Indian Dairy Association (IDA) West Zone (WZ). The seminar was attended by over 150 delegates and was addressed by eminent speakers from across the globe, addressing the untapped potential and increase in demand for cheese. All the speakers, delegates and IDA-WZ officials present during the seminar paid homage to the father of white revolution, Late Dr Verghese Kurien. A seminar with the theme, ‘Emerging trends in ice cream industry’ was organised

by Indian Ice Cream Manufacturers’ Association (IICMA). The seminar was addressed by eminent speakers from India and abroad addressing the complete aspects of emerging trends in the ice cream industry in India and

the challenges being faced. Over 200 delegates attended this seminar.

Gearing up for the next season!

The buoyant energy over the three days of the tradefair will see resurgence from November 14-16, 2014, in Mumbai again. “We hope to participate with a larger stand at the next Foodtec in 2014,” exclaimed Nirav D Sampat, Managing Director, Vedicpack Systems.

Added R Ramanathan, COO & Director, Parle Global Technologies Pvt Ltd, “The show is impressive and we need to carry on to meet the resultant objectives of our company in terms of business to come.”

Ashwani Pande, Managing Director, Koelnmesse YA Tradefair Pvt Ltd acknowledged the support and co-operation extended by all the exhibitors for supporting these trade fairs and making it huge success.

Email: mahua.roy@network18publishing.com

October 2012 | Modern Food Processing

69

EVENT REPORT Fi India 2012

A knowledge forum opening unlimited possibilities The recently held Fi India 2012 in Mumbai witnessed participation from over 100 suppliers of food, health and natural ingredients, who showcased their latest offerings to the Indian food industry. The seminars organised during the event addressed topics ranging from health, wellness and nutrition to licensing issues in the Indian food industry.

Sanjeev Khaira lighting the lamp at the inauguration of Fi India 2012

Prasenjit Chakraborty

T

he seventh edition of Food ingredients (Fi) India – the country’s premier food processing exhibition – took place from September 5-7, 2012, at the Bombay Convention & Exhibition Centre, Mumbai. The event saw participation from global and Indian suppliers of exclusive and innovative ingredients that go into the making of food products. The three-day expo was inaugurated by Sanjeev Khaira, Managing Director & Country Head, UBM India.

The international event featured exclusive ingredients made by leading players such as BASF India Ltd,

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Ajinomoto, National Starch Food Innovation, ITC Colors, Piramal Health Care Ltd, Tata Chemicals Ltd, Adani Wilmar Ltd, Mafco Shanghai EEMEA Ltd, Parry Nutraceuticals, Roquette India etc. The event was supported by some of the leading associations such as Health Foods and Dietary Supplements Association (HADSA), All India Food Processors’ Association (AIFPA) and Pharmaceuticals Export Promotion Council of India (Pharmexcil). The event attracted approximately 5,000 visitors around the world.

Informative seminars Apart from the exhibits, the event saw a host of knowledge sharing sessions conducted in association with experts

from different fields in the food industry.

The seminars addressed various aspects in the industry ranging from the growth of nutraceuticals and functional foods to licensing issues in the Indian food industry. Speaking at the event, Khaira said, “Food processing industry is the fifthlargest in India in terms of consumption, production, export and expected growth.

The sector is one of the fastest growing divisions of the food industry and is all set to attract investments to the tune of $ 33 billion in the next ten years.”

The expo facilitated interaction between international and domestic players, create unlimited possibilities for long-term partnerships, and encouraged knowledge sharing that will support the industry in its growth phase. Ajit Singh, President, HADSA, said, “We are proud to associate with UBM India’s Fi India.

India’s heritage in food ingredients transcends time and continents, and Fi India 2012 delivered the best platform for manufacturers and suppliers to meet & create business.”

On the contribution of events such as Fi India 2012 to the growth of food industry, M A Tejani, President, All India Food Processors Association (AIFPA), said, “The food processing industry is a natural offshoot of the rich and varied agricultural produce that India is known for. By bringing Indian and international suppliers & buyers on a common platform, Fi India promotes quality, novelty and exposure – key drivers of the food industry.”

The organisers UBM India is part of UBM plc, which is a leading global business media company.

UBM offers the platform that brings the world’s buyers and sellers together at events, online, and in print, providing them with the information they need to do business successfully. The focus is on serving professional commercial communities, from doctors to game developers, from journalists to jewellery traders, from farmers to pharmacists, around the world.

Email: prasenjit.chakraborty@network18publishing.com

BOOK REVIEW

Specialty foods: Processing technology, quality, and safety Edited by: Yanyun Zhao Price: ` 5,350

The area of functional foods is seeing great activity with new product launches almost every day. Specialty foods are made from high-quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. For the formulation and product development of such foods, a lot of research is required towards several interconnected studies such as processing intricacies, ingredient efficacy, safety parameters etc. The rise in production and sale of these foods has increased concerns about product quality and safety as well. This book explores how these foods differ from other food categories and describes their specific processing technologies, with emphasis on the equipment used to produce them, and steps taken to ensure their quality and microbial safety.

The various sections in this book deal with describing various types of specialty foods, their regulation, and major trends guiding this industry. It examines the diverse specialty foods markets and strategies & practices that entrepreneurs must follow to be successful specialty food marketers. It also discusses internationally recognised food safety programmes and examples of implemented food safety controls.

The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. This book will be helpful for product development and research scientists of food chemistry as well as budding entrepreneurs in the food industry.

The dairy industry is one of the important sectors of the processed food industry. It is one of those sectors, which has seen maximum amount of innovation in terms of processing technology, packaging and product development. Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also holds paramount importance. This book provides a comprehensive and timely reference to best practices and research advances in these areas. It emphasises on milk biochemistry and raw milk microbiology, besides exploring major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. This book also contains special chapters on milk processing, improving the quality of pasteurised and UHT milk, and novel non-thermal processing methods.

This book will be of importance to students and academicians of dairy technology as well as researchers dealing with product development in the dairy industry. With its distinguished editor and international team of contributors, it will be an essential reference for researchers and those in industry responsible for milk safety and quality.

Improving the safety and quality of milk Volume 1: Milk production and processing Edited by: Mansel W Griffiths Price: ` 15,200

Reviewer: Rini Ravindran, Lecturer, Department of Biochemistry and Food Science & Quality Control, Ramnarain Ruia College, Mumbai

Available at: Wisdom Book Distributors, Hornby Building, 1st floor, 174, D N Road, Mumbai 400 001 Tel: 022-2207 4484/6631 8958, Telefax: 022-2203 4058, Email: thadam@vsnl.com

October 2012 | Modern Food Processing

71

PRODUCTS This section provides information about the national and international products available in the market

Hunter

Induction heat-seal wads

Hunter is a Polymerase Chain Reaction- (RT-PCR) based unit designed for microbial load testing in food items in significantly less time, effort and resources. The system saves pre-enrichment time and also expensive reagents, yet delivers accurate & quick test reports that are DNA-based. It delivers results in real-time displays for Salmonella, Ecoli, Listeria and other deadly pathogens in a few hours. The machine does not require PC/mouse/keypad and it is fully automated with interactive MMI screen. Moreover, it is supported by 6 well colour coded disposable multiple assay cartridges (MAC) & test kits that can be stored normally without refrigeration.

Induction heat-seal wads is used for sealing and it involves an induction current being applied to a metal liner in a plastic cap.

The bottle is first filled and then the cap is applied. The cap already has the liner inside.

The liner contains the sealing material adhered to a foil layer.

The induction current heats the foil liner, melting the sealant.

The pressure of the threaded cap upon the bottle provides the required pressure. As the sealing layer cools, it adheres to the bottle.

Induction sealing wads make the container air-tight and do not allow environmental factors like air, moisture and other factors to affect the item that the container has, and hence prevents it from contamination. It is applicable for processed foods, agricultural products etc. Quality Process Certifications: ISO-9001:2008, ISO22000, Agmark Approved.

JH Bio Innovations Pvt Ltd Bengaluru - Karnataka Tel: 080 - 23418944/46 Email: info@jhindia.com Website: www.jhindia.com

Pleated PP membrane filter cartridge Pleated polypropylene (PP) membrane filter cartridge is one of the competitive filter cartridges in the market. Large inventory and good performance makes these filters one of the best choices for liquid & air filtration. It is available with housing as system or as replacement to suit any type of filter housing. The cartridge also features double- layered PP membrane. Filtering material and internal support is given by PP shell. Moreover it also has excellent chemical compatibility, high flow rate, low pressure difference, long life, low price, wide filtration with excellent dirt holding capacity. Maximum working temperature is 80°C (P≤1 bar) and maximum differential pressure is 4.2 bar.

Kitten Enterprises Pvt Ltd Navi Mumbai - Maharashtra Tel: 022 - 2764 9249/9292, Fax: 022 - 2764 9299 Email: mapkitten@gmail.com Website: www.kitten.co.in

Shako Flexipack Pvt Ltd Ahmedabad - Gujarat Tel: 079-26764207 Website: www.shakoflex.net

Screening machine The tumbler and vibration screening machine is available according to GMP and FDA regulations for applications in pharmacy, food and fine chemicals.

It is used for treatment of valuable powders, pellets and granules. The hygienic design includes solutions for WIP cleaning devices and ATEX certification. Tumbler screening machines are high-performance screening machines for fractionating, protective screening and dedusting. The three-dimensional tumbling movement creates exceptional fine cuts for the bulk solids.

Allgaier Werke GmbH Uhingen - Germany Tel: +49-7161-301353 Email: siebtechnik@allgaier.de

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PRODUCTS

Washdown stations These washdown stations (mixing battery) are designed to provide instantaneous hot water economically by mixing steam and potable water to the required temperature. The mixing battery provides food, beverage, and pharma and cosmetics industry with economical hot water for cleaning applications wherever steam is available. It incorporates hydraulic fail-safe device so that when correctly installed and maintained, no steam regardless of its pressure can enter the mixing chamber until the water flows to raise the steam valve of its seat.

Feliz Biotech Industries Mumbai - Maharashtra Tel: 022-26859440, Mob: 09892273314 Email: roque_ferns@rediffmail.com Website: www.felizbiotech.com

Thermoform-fill-seal machine The Veripack Rollstock thermoformfill-seal machine is so designed keeping the end-customer in mind.

This machine is well-ahead in terms of flexibility, robust construction and

high-end electronics. It can handle flexi and rigid packaging films; can do special skin type pack formats, and changeover from one format to another in a simple and fast manner.

Veripack Solutions India Pvt Ltd Mumbai - Maharashtra Tel: 022-66971133, Mob: 09967752336 Email: makdum.j@veripackindia.com Website: www.veripackindia.com

Rotary sifter This is a state-of-the-art non-vibrating dustproof continuous inline sieving machine. The rotating screw paddle feeder sifter is used for low density non-abrasive powders especially for screening powders from 60 mesh to 300 mesh. Material is fed into a screw feeder with flat paddles, which rotates at a speed from 600 to 1500 rpm.

Finex Sieves Pvt Ltd Vadodara – Gujarat Tel: 09376232820 Email: padmak@finexsieves.com Website: www.finexsieves.com

October 2012 | Modern Food Processing

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PRODUCTS

Impingement system The high-velocity air impingement system strips away the insulating layer of cool air next to the product surface.

This turbulent flow process greatly accelerates heat transfer, reducing process time by at least 50 per cent compared to lower velocity convection systems. The impingement system often requires less floor space than conventional oven system. It excels at rapid and uniform baking, roasting, toasting, cooking, curing, drying and cooling. High efficiency coolers, ideal for freezer pre-cooling, are also available as an integral or independent system. For easy cleaning and maintenance, complete access is designed into the AeroDry impingement system.

Buhler (India) Pvt Ltd Bengaluru - Karnataka Tel: 080-22890000 Email: mallikarjuna.s@buhlergroup.com Website: www.buhlergroup.com

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Modern Food Processing | October 2012

PRODUCTS

Water-ring vacuum pump The monoblock modern design water-ring vacuum pump is compact, easy-to-install, easy-to-assemble, mobile and simple design with smooth operation. This pump is connected to the motor shaft. The pump develops maximum vacuum of 680 mm of Hg, when the sealing water temperature is around 30oC. The pump operates at low water consumption and low pressure, ie, 0.3 to 0.5 kg/ cm2. As the pump is compact, it can be easily taken from one place to another. Owing to these benefits the pump gains popularity in the laboratory usage, priming purposes, pilot plants, etc. The pump is simple in construction, trouble-free in operation, and compact & mobile. Capacity ranges from 14 m3/hr to 123 m3/hr.

Joyam Engineers & Consultants Pvt Ltd Ahmedabad - Gujarat Tel: 079-26569533, Mob: 09879099100 Email: joyam@joyamvactech.com Website: www.joyamvactech.com

Tri-clamp fitting The tri-clamp tube and pipe fitting is available in stainless steel for piping consultants/erectors and equipment manufacturers serving pharmaceuticals, bio-pharmaceuticals, food, beverage, dairy, cosmetics and allied process industries. This tri-clamp fitting conforms to FDA/cGMP standards and is designed to provide a uniformly smooth, non-contaminating or non-corrosive environment. The tri-clamp fitting is manufactured from stainless steel castings (SS-304/316/316L) duly buffed and electro-polished.

Fluid Masters Mumbai - Maharashtra Mob: 08767668284 Email: fluidmastersindia@gmail.com Website: www.fluidmasters.com

Sealing wads One-piece sealing wads is properly fitted into the cap of the container.

The associated container is then screwed with a wadded-cap. The capped-container is made to pass through the induction heat sealer.

This cap seals the entire liner to the mouth of the container and makes it leak proof. In two-piece sealing wads, the respective sealant

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Modern Food Processing | October 2012

material bonds to the mouth and simultaneously the wax melts and gets absorbed in the backing material. Wax that was acting as a bond layer splits the seal. The range of sealing wads also includes two piece high barrier sealing wads that are provided with an extra paper barrier. The range of two piece high barrier sealing wads is fabricated from high quality material that ensures better sealability. It is used in processed foods, agricultural products etc.

Shako Flexipack Pvt Ltd Ahmadabad, Gujarat Tel: 079-26764207 Website: www.shakoflex.net

Extruding granulating machine Basket granulator uses gravity feed aided only by a rotary agitator to prevent arching, wetting powder falls directly into the extrusion area. The materials are wiped through perforated screen by extrusion blades, extrudes then fall on to the rotary table for discharge. This has adjustable gap between extrusion blade and screen allows optimising extrusion force. This machine finds application in feed supplements, flavours, insecticides, inorganic chemicals, pharmaceuticals, agricultural chemicals, etc.

Toshniwal Systems & Instruments Pvt Ltd Chennai - Tamil Nadu Tel: 044 - 26445626 Email: mixer@toshniwal.net Web: www.toshniwal.net

Potato processing and frying machine This machine is available in capacities ranging from 100 kg/hr to 1000 kg/hr. The machine consists of peeler, slice washer, blancher/cooker, fryer, flavour applicator and flavour drum. Abrasive-coated continuous abrasive peeler and batch-type peeler for continuous operations come with variable speed rollers and consume less water. The slice washer facilitates removal of slivers, nubbins and reduction of free starch.

Flavorite PPM Technologies Pvt Ltd Indore - Madhya Pradesh Tel: 0731-2575258 Email: sales@flavoritefoods.com Website: www.flavoritefoods.com

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Subscription Department, Network18 Media & Investments Ltd, A Wing, Ruby House, JK Sawant Marg, Dadar (West), Mumbai 400 028. customercare@network18publishing.com

PRODUCTS

Side channel blowers and exhausters Acmevac side channel blowers and exhausters are available from 0.5 hp to 15 hp. These are regenerative blowers and can be used for vacuum or pressure applications. Noise levels are considerably reduced as silencers are provided.

The blowers are particularly useful in areas where oil-free, continuous non-pulsating air flow is required. Applications include air tables, agitation/aeration, air blow off, aquaculture, pneumatic conveying, textile machines, printing and packaging machines, etc.

Acmevac Sales Pvt Ltd Mumbai - Maharashtra Tel: 022-28375837 Email: acmevac@vsnl.com Website: www.acmevac.com

Steam mixer cooker Stephan universal mixer cooker is available in models UM/SK 24, 60, 80, 130, 200 litre. It has compact construction and is ideally suited for lowcost production of consistently high-quality finished processed cheese varieties, mayonnaise, ketchup, spice pastes, etc. By the combination of all processing stages into one machine in one programmed cycle, this cooker completes the entire processing in a short time and reduces the number of transfer points.

Tricon Pune - Maharashtra Tel: 020-25652205, Mob: 09890192832 Email: triconfood@gmail.com

Hot-air temperature controller The model XL-2 hot-air temperature controller is used for low-cavitation moulding process. The smaller cabinet size allows cost savings of up to 30 per cent. It has double the zones per card, and up to 18 zones can be controlled in a cabinet. Cabinets are available in three configurations of 4, 12 and 18 zones. All cabinets are wired to allow for future expansion and include accessible fuses and integral ventilation fans for use in industrial environment.

Unimark Mumbai - Maharashtra Tel: 022-25506712 Email: infomum@unimark.in Website: www.unimark.in

October 2012 | Modern Food Processing

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PRODUCTS

Heat exchanger system This exchanger system has a radiant and convection heat exchanger. It is conical in shape and fabricated out of heavy duty material and provided with fuel feeding arrangement. The furnace is constructed with high quality firebricks and insulation bricks to minimise heat loss. The convection heat exchanger comprises two coils fabricated out of high heat resistant ERW boiler tubes. It is equipped with fly ash collective device. The radiant and convection heat exchangers are connected by a specially designed refractory duct to allow flue gas to pass from radiant to convention exchanger.

Alfa Entech (Guj) Pvt Ltd Ahmedabad - Gujarat Tel: 079-26426444 Email: mailbox@alfaentech.com Website: www.alfaentech.com

Bag closer stitching machine This portable bag closer stitching machine comes with technologically advanced imported transmission techniques for timing belt and timing pulley. Unlike V-belt, the timing belt does not slip or stretch, giving 100 per cent power transfer.

The auto oil pump lubrication system supplies oil to all parts for smooth operation. The machine is coated with special paints, which helps to slow down the chemical corrosion process thereby giving longer life. It comes with two 1/10 hp dustproof speed motors at 8,000 rpm having a continuous rating, a fuse holder with fuse, power light and shock indicator lamp.

Nikko Mumbai - Maharashtra Tel: 022-2386 4641 Email: nikko@vsnl.com Website: www.vacunair.com

Rounder machine This rounder machine is used for making sweets and bakery items, like peda, ladoo and confectionery items. The machine is suitable for rounding ladoo, namkeen, batata vada, kachori, etc. It works on single phase 220 V. Unskilled workers can operate the machine. It can produce approximately 50 to 60

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Modern Food Processing | October 2012

pieces per minute. After the ladoo comes out from the machine, it is automatically arranged into the tray. A separate machine for peda pressing can be attached to the machine. This attachment is suitable for pressing peda.

Shri Sahajanand Industries Surendranagar - Gujarat Tel: 02752-2439789, Mob: 09440868551 Email: rajuvadgama@rediffmail.com Website: www.ssengrindia.com

Leak test apparatus The leak test apparatus is fullyprogrammed equipment, fitted with oil-free vacuum pump, a countdown electronic timer and a LCD module for display. The vacuum displayed in the LCD module is factory calibrated. The apparatus has all parameters of 101 but with provision to connect a printer to download all data. It is used to check leakages in packed strips, blisters & small sachets containing tablets, capsules, liquids, cough syrup, shampoo packets, etc and also sutures. It is compliant with USP/EP/JP standards in product packaging and integrity evaluation.

Servewell Instruments Pvt Ltd Bengaluru - Karnataka Tel: 080-23573309 Email: serwell@vsnl.net Website: www.servewel.com

Strapping machine This semi-automatic strapping machine is suitable for packing medium-sized cartons.

It works with electromagnetic clutch. The tension is set from front-control panel. Heat consumed is only 30 W. The motor runs during strapping cycle only. It is suitable for 10 to 35 kg boxes. This machine has a speed of 1.8 sec/cycle. It weighs approximately 100 kg. The motor shuts off automatically 60 sec after the cycle is completed. A touch of any button will automatically restart the machine. Strap cooling time can be adjustable for light or heavy-duty packaging.

J-Pack Sales & Service Ahmedabad - Gujarat Tel: 079-25854791, Mob: 09376490009 Email: info@jpacksales.com Website: www.jpacksales.com

PRODUCTS

Nano crushing machine The high-efficiency eddy flow crushing machine brings nano crushing technology to a new era. It functions powerfully in crushing the minerals, plants, herbs, fibres into sub-micron particles, which the regular crushing machine cannot succeed. Grinding chamber temperature are controlled at 30-40째C to avoid raw materials characters getting affected and assure customers high purity particles without contamination. The process can be done in one single operation.

Full-Win Technology Co, Ltd Changhua Hsien - Taiwan Tel: +886-4-8952051 Email: info@fullwin.org Website: www.fullwin.org

Storage tanks The range of these storage tanks includes: holding tanks (round/conical), balance tanks, blending tanks, mixing tanks and collection tanks. These storage tanks are available in different shapes and capacities.

These tanks can also be customised.

Shiva Engineers Pune - Maharashtra Tel: 020-27129610, Mob: 09822499586 Email: shivaengineers1@gmail.com Website: www.food-processing.net

Peanut paste making grinding mill The 11-A peanut paste making grinding mill is simple in operation and easy in maintenance. It is specially designed for wet grinding of peanuts and sorghums.

Technical specifications include: driven by 1.5 hp 1440 rpm electric motor, output 20-25 kg per hour, pulley size 12 inch, and net weight around 33 kg.

Atlas Exports Rajkot - Gujarat Tel: 0281-2382322, Mob: 09824202885 Email: newatlas52@hotmail.com Website: www.atlasexports.in The information published in this section is as per the details furnished by the respective manufacturer/distributor.

In any case, it does not represent the views of

Modern Food Processing

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LIST OF PRODUCTS

Sl. No.

Product

Pg. No.

Acoustic enclosure ....................................... 3 Activated carbon filter..................................... 37 Agitator ..................................................... 19, 59 Acoustic enclosure ........................................ BIC Agitator .................................................. 21, FIC Air audits blower............................................. 49 Air cooled sealer.............................................. 31 Air cooler ........................................................ 15 Analog timer ................................................... 85 Analytical instrumentation .............................. 23 Animal feed technology .................................BC Bag closer stiching machine ....................... 80 Batch disperser ................................................ 21 Blender and mixer ........................................... 59 Boiling/stirring ................................................ 59 Brewing ..........................................................BC Calorimeter ............................................... 21 Centrifugal monoblock ................................... 79 Chocolate / cocoa...........................................BC Cleaning section equipment...........................BC Closure feeding system ................................... 75 Cold form C&Z purlin ................................... 19 Colour masterbatch ......................................... 45 Colour sorter ............................................75, BC Column & chemistry ...................................... 23 Compressor ............................................... 15, 49 Connecting clamp ........................................... 73 Conventional phase failure relay ..................... 85 Conveyor belt .............................................. 3, 10 Corner track .................................................... 73 Counter ........................................................... 85 Cutters/slicer ................................................... 59 Dehumidifier ............................................. 75 Dehydration equipment .................................. 59 Disperser ......................................................... 21 Door ................................................................ 81 Drawer magnet................................................ 74 Drive sprocket ................................................. 73 Dry van pump .............................................. BIC Dry-break coupling ......................................... 49 Dust control door............................................ 81 Ejector....................................................... 49 Electromagnetic feeder.................................... 74 Empower ......................................................... 23 Engineering plastic component....................... 73 Evaporating units for cold room ..................... 15 Evaporator .....................................................FIC Exhibition - Drink Technology India 2012 ... 82 Extruded product ...........................................BC Extruding granulating machine ...................... 76 Fish processing .......................................... 59 Flexible transparent pvc strip door ................. 81 Flour milling ..................................................BC Food forming machine.................................... 59 Food pathogen detection system .................... 35 Food processing & packaging machinery ....... 39 Food processing kines ..................................... 59 Food processing machinery ............................. 61 Forced convection unit air cooler ................... 15 Frame support ................................................. 73 Fueling system................................................. 49 Grain handling .........................................BC Grill magnet .................................................... 74 Grinding & dispersion ...................................BC

Sl. No.

Product

Pg. No.

Guide rail clamp ............................................. 73 Gyratory screen ............................................... 74 Ham processing ......................................... 59 Heat exchanger ........................................ 5, FIC Heat exchanger system.................................... 80 Heat resistant door.......................................... 81 Heating bath ................................................... 21 High pressure homogeniser ............................ 21 High speed servo driven.................................. 74 Hopper magnet ............................................... 74 Hot- air temperature controller ...................... 79 Hot plate ......................................................... 21 HPLC ............................................................. 23 Hunter ............................................................ 72 Idexx water microbiology .............................. 6 Idler wheel & return roller.............................. 73 Impingement system ....................................... 74 Induction heat seal wad .................................. 72 Induction sealing ............................................. 31 Industrial door................................................. 81 Industrial type unit air collar .......................... 15 Informatics ...................................................... 23 Ink adhesion .................................................... 31 Inline disperser ................................................ 21 Kneading machine ..................................... 21 Label adhesion ........................................... 31 Laboratory reactor ........................................... 21 Laboratory software......................................... 21 Large diameter welded pipe ............................ 81 Leak test apparatus ......................................... 80 Loading arms .................................................. 49 Magnetic equipment .................................. 74 Magnetic plate................................................. 74 Magnetic stirrer ............................................... 21 Magnetic trap .................................................. 74 Meat ball forming machine ............................ 59 Meat processing .............................................. 59 Media and entertainment company ................ 42 Mill ................................................................ 21 Mixing processing ........................................... 59 Modular belt ................................................... 73 Multi axis motion controller ........................... 74 Multi level car park ......................................... 19 Natural food & beverage ingredient ........... 33 Natural herbal sweetener................................... 8 Oil milling................................................BC Overhead stirrer .............................................. 21 Pallet ......................................................... 79 Panel meter ..................................................... 85 Pasta ...............................................................BC PCR diagnostic technology............................. 35 PET label shrink film ..................................... 74 Phase failure relay ........................................... 85 Pilot plant........................................................ 21 Plastic masterbatch .......................................... 51 Plastic pellet ...................................................BC Plastic sheet ..................................................... 86 Pleated membrane filter cartridge .................. 72 Pollution control equipment .........................FIC Poly carbonate sheet........................................ 19 Poly styrene product........................................ 86 Potato processing and frying machine ............ 76 Pre engineered steel building .......................... 19 Pre fab shelter ................................................. 19

Sl. No.

Product

Pg. No.

Priming valve................................................... 49 Pump ...................................................... 49, BIC PVC strip door................................................ 81 Rare earth tube .......................................... 74 Relay ................................................................ 85 Residential steel............................................... 19 Rice milling equipment ..................................BC Roof vent ......................................................... 19 Roofing & cladding sheet ............................... 19 Roots blower ................................................ BIC Rotary evaporator ............................................ 21 Rotary gear ...................................................... 79 Rotary lobe pump............................................ 79 Rotary sifter..................................................... 73 Safety access equipment ............................. 49 Safety door ...................................................... 81 Sanitary centrifugal ......................................... 79 Sauanng making .............................................. 59 Screening machine .......................................... 72 Screw pump..................................................... 79 Sealer ............................................................... 31 Sealing wad ..................................................... 76 Seamless pipe .................................................. 81 Selp priming monoblock ................................. 79 Side bracket ..................................................... 73 Side channel blower and exhauster ................. 79 Silent operation ............................................... 74 Spray dryer ....................................................FIC Stainless steel pipe........................................... 81 Stainless steel slat chain .................................. 73 Steam mixer cooker......................................... 79 Storage tank equipment .................................. 49 Strapping machine .......................................... 80 Structural floor decking sheet ......................... 19 Submersible ..................................................... 79 Sugar herb ......................................................... 8 Surface treatment ............................................ 31 Tank truck equipment ............................... 49 Temperature controller ................................... 85 Temperature indicator..................................... 85 Thermal process .............................................BC Thermoform fill seal machine................... 17, 73 Thermoplastic slat chain ................................. 73 TPU masterbatch ............................................ 45 Transmissions & PTOS ................................. 49 Tray sealer ......................................................... 4 Tri-clamp fitting ............................................. 76 Triplex plunger................................................ 79 Tube ................................................................ 81 ‘U’ tube ...................................................... 81 Universal type unit air cooler .......................... 15 UPLC .............................................................. 23 USS univent .................................................... 19 Vacuum booster pump ............................ BIC Vacuum pump & system ....................... 49, BIC Vegetable washer ............................................. 75 Vertical inline .................................................. 79 Vibration motor .............................................. 74 Wafer biscuit oven ..................................... 74 Washdown station .......................................... 73 Water jetting ................................................... 49 Water-ring vaccum pump ............................... 76 Weigh filler ..................................................... 74 Welded pipe .................................................... 81

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83

LIST OF ADVERTISERS

Advertiser’s Name & Contact Details

Pg No

Advertiser’s Name & Contact Details

Pg No

Advertiser’s Name & Contact Details

Aakanksha Technologies 61 T: +91-09810193422 E: aakankshatechnologies@rediffmail.com W: www.pigo.biz

Gelco Electronics Pvt Ltd T: +91-79-22200902 E: info@gelco-world.com W: www.gelco-world.com

85

Alok Masterbatches Ltd T: +91-11-41612244 E: sales@alokindustries.com W: www.alokmasterbatches.com

45

HRS Process Systems Ltd T: +91-20-66047894 E: info@hrsasia.co.in W: www.hrsasia.co.in

5

Bry Air (Asia) Pvt Ltd T: +91-11-23906777 E: bryairmarketing@pahwa.com W: www.bryair.com

75

IKA India Private Limited T: +91-80-26253900 E: process@ika.in W: www.ika.in

21

Shah Brothers T: +91-22-24118874 E: ceo@shahbros.com W: www.shahbros.com

79

Jaykrishna Magnetics Pvt Ltd T: +91-79-22970452 E: info@jkmagnetics.com W: www.jkmagnetics.com

74

Sintex Industries Ltd T: +91-2764-253500 E: pallets@sintex.co.in W: www.sintex-plastics.com

73

JH Bio Innovations Pvt Ltd T: +91-80-23418944 E: uday@jhindia.com W: www.jhindia.com

35

Spectra Plast India Pvt Ltd T: +91-422-6539529 E: systemplast@vsnl.in W: www.spectraplast.in

81

Kinn Shang Hoo Iron Works T: +886-7-551-5397 E: ksh6671@ms27.hinet.net W: www.ksh.com.tw

59

Suraj Limited T: +91-79-27540720 E: suraj@surajgroup.com W: www.surajgroup.com Ultraplast Chainbelts Pvt. Ltd T: +91-129-4113187 E: info@ultraplast.in W: www.ultraplastindia.com

10

19

Buhler (India) Pvt Ltd T: +91-80-22890000 E: mallikarjuna.s@buhlergroup.com W: www.buhlergroup.com

BC

Dev Engineers T: +91-79-26403839 E: info@devpumps.com W: www.devpumps.com

79

Doehlergroup, Darmstadt T: +49-6151-306-0 E: mailbox@doehler.com W: www.doehler.com

33

Enercon Asia Pacific Systems Pvt Ltd T: +91-4344-244303 E: info@enerconasiapacific.com W: www.enerconaciapacific.com

31

Essen Speciality Films Pvt. Ltd T: +91-2827-252021 E: sales@essenspeciality.com W: www.essenspeciality.com

86

Everest Blowers T: +91-11-45457777 E: info@everestblowers.com W: www.everestblowers.com Frascold India Pvt. Ltd. T: +91-79-40190411 E: sales@frascoldindia.com W: www.frascoldindia.com

BIC

15

Gardner Denver Engineered Pro. (I) Ltd 49 T: +91-79-40089312 E: info.ahm@gardnerdenver.com W: www.gardnerdenver.com

Mech-Air Industries T: +91-265-2280017 E: info@freshnpure.net W: www.freshnpure.net

Modern Food Processing | October 2012

4

Raj Process Eqpts & Systems(P) Ltd FIC T: +91-20-40710010 E: sales@rajprocessequipment.com W: www.rajprocessequipment.com 6

Messe Dusseldorf India Pvt Ltd T: +91-11-26971745 E: sharmas@md-india.com W: www.md-india.com

82

United Steel & Structurals Pvt. Ltd T: +91-44-42321801 E: admin@unitedstructurals.com W: www.unitedstructurals.com

39

Network18 W: www.network18online.com

42

VDMA T: +91-33-23217073 E: vdmaindia@eth.net W: www.vdma.org/nuv V S International T: +91-129-2254165 E: info@vspackit.com W: www.vspackit.com

74

Noida Fabcon Machines Pvt Ltd T: +91-120-4225550 E: nishantb@fabcon-india.com W: www.fabcon-india.com

3

Plast World T: +91-09376128372 E: plastworld1@rediffmail.com W: www.stripdoor.co.in

81

Veripack Solutions India Pvt Ltd T: +91-22-66971133 E: makdum.j@veripackindia.com W: www.veripackindia.com

17

Prayag Polytech Pvt Ltd T: +91-11-47262000 E: delhi@prayagmb.com W: www.prayagmb.com

51

Waters (India) Private Limited T: +91-80-28371900 E: waters_india@waters.com W: www.waters.com

23

Our consistent advertisers

84

8

Rac Equipment India (P) Ltd T: +91-09311198333 E: racglobal@gmail.com

Pg No

BC - Back Cover, BIC - Back Inside Cover, FIC - Front Inside Cover

Registration No: MH / MR / WEST / 232 / 2012-2014; RNI No: MAHENG / 2008 / 25262; Licence to Post at Mumbai Patrika Channel Sorting Office, Mumbai GPO., Mumbai 400 001 Date of Mailing 3rd & 4th of Every Month Issue. Date Of Publication: 1st of Every Month

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