Ingredients Business by sameer modi

July - August 2012

Vol 3 Issue 1 Rs 100/-

INGREDIENTS

BUSINESS

Give Your Business An Edge

Flavours & Fragrances Market Scenario

FSSAI – Special Focus • ABC'S Of FSSAI • Baking Sector Under the Lense • Exclusive Food Safety Tips

Interview • Dr. Sudhakar Mhaskar – On R & D Trends • Association of Enzymes – C. L. Rathi

Curtain Raiser • Fi India 2012 • International Food Tech India & Packex India

Launching Ingredients Business Resource Directory

2013

Editorial Dear Industry Colleague, With great excitement in our hearts we offer to you the rejuvenated, resourceful and updated Ingredients Business magazine. Armed with cutting edge content, our revamped offering is a sure bet to make just that correct impact and perk-up prospects. Few know that India is one of the worlds' major food producers but accounts for less than 1.5 per cent of international food trade. This indicates vast scope for both investors and exporters. Food exports in 2011 stood at US $8.8 billion whereas the world total was US $648 billion. The cover story on flavours and fragrances in this issue focuses on the current growth and challenges within this sector. The issue also reveals some sectors that are influenced by the Flavours & Fragrance. Food Safety, Baking Industry constraints and some tough norms understandings makes this issue very interesting to read. The Enzymes association formation would surely make a new path for this specialized ingredient. Lastly the launch of the Ingredients business Resource Book (IBRD) by us is positioned to help the business grow its connectivity and forge new alliances. The total food ingredients production in India is likely to double in the next ten years and there is an opportunity for large investments in food ingredients sourcing and food processing technologies, training and equipment, especially in areas of Canning, Dairy and Food Processing, Specialty Processing, Packaging, Frozen Food/Refrigeration and Thermo Processing. Fruits & Vegetables, Fisheries, Milk & Milk Products, Meat & Poultry, Packaged/Convenience Foods, Alcoholic Beverages & Soft Drinks are important sub-sectors of the food processing industry that has high demand for speciality ingredients. Health ingredients and healthy nutritional supplements demand is another rapidly rising segment of this industry which is gaining vast popularity amongst the health conscious. Thus we have covered the introduction of the Food Safety & Standards Authority of India (FSSAI) Act and its implications on the industry in depth in this issue. Focused and professionally managed events for Food Ingredients industry is the way forward to understand the orientation and speed of the growth of this industry. Wishing UBM India's Fi India and Koelnmesse's International FoodTec India, all the best!

Bipin Sinha Executive Editor

Ingredients Business July - August 2012

INSIDE

INGREDIENTS

BUSINESS

Give Your Business An Edge

Founder Chairman Late Shri R.K. Prasad

FLAVOURS & FRAGRANCE

Foods Flavours

EVENT

INDUSTRY GUIDE

34 40

7 Fi India Here it Comesâ&#x20AC;Ś

Fast Food = Fast Growth Industry cheers FSSAI's Brand New Approval System

Food for Thought

29 R&D

Scents & Sensibilities

36 INTERVIEW

COVER STORY

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Ingredients Business July - August 2012

Cover Story

Scents & Sensibilities The flavours and fragrance industry ( F&F) is a vital industry that supports the food, daily chemicals, tobacco, medicine and other industries. Kamakshi Vyas-Fernandes presents a take on the scent and taste of business this season

Flavours and fragrances are indispensable as raw materials in the lives of modern people. Also known as the perfumery industry this industry is off the books known to be an oligopoly – which means that less than 10 players own about 70 percent of the market share. The fragrance and flavours sector of the food industry

Ingredients Business July - August 2012

is one of the most popular and lucrative segment of the food ingredients industry. International Flavours & Fragrances Inc. New York, Robertet France, Givaudan Switzerland, Symrise Germany, Takasago Japan are fragrance houses that have offices in India. We Indians have a great deal of scope to work with these fragrance

houses. And the growing breed of “artisan perfumers” have turned boutique owners. So what is the state of the Fragrance and flavours Industry? According to Nivedita Assar, the Secretary General of the FAFAI, a Perfumer at Mohini Agency IFI some of the segments in the F &F sector are doing well, but with the global slow-down effecting most of the supporting industries it would be obvious that the F&F is too effected. She further cites the unstability of the dollar that adds to the manufacturers' woes. She says: “ No doubt India has become an important global player. The Mint revolution that happened years ago led us to the path of becoming the largest exporter of mint and allied products in the world. India exports raw material, natural spice oils, oleoresins and some natural floral extracts like tuberose, jasmine among others,” she concludes. Rohit Seth, who is into

Cover Story the fragrance business with Seth Brothers since 1949 cannot agree more and reiterates the dollar affecting prices of raw materials but not the finished product and adds: the rate at which growth was expected last year was nearly 1113%. However the current rate is barely 7-8%.” He concluded by saying that the production sector is however not affected and working in full swing. It was about 6 months back that the Ittar Mela at Delhi's Dilli Haat Pitampura provided much awareness about the industry's age

old traditions. It is well known that fragrances have existed in India since time immemorial. Excavations at Harappa and Mohenjodaro revealed distillation equipments which hinted at floral distillations carried out in past. Gods in India are invoked by burning fragrant material like loban, incense. Deities are bathed with sandal wood and rose paste and floral offerings are part of daily rituals. Attars were integral part since Mughals. Floral bath like that of rosewater is associated with Noorjehan. Also cosmetics existed in ancient Indian Ayurveda and grand mom's remedies are still applied in households, reveals Aasar and adds that “Indian

Chinese Market Data • China has more than 400 spiceberries belonging to 62 families • China has more than 120 kinds of natural flavours in industrialization production • China holds the leading position in the production pennyroyal, eucalyptus oil, litsea cubeba oil, cassia oil and fennel oil • The complete output of China's flavours and fragrances in 2011 was about 400 thousand tons • The industry of China is growing at an average annual compound growth rate of over 10 percent

flavours with saffron, spices, are well known the world over. Industrialisation and globalisation followed much later.” Like any other traditionally run sector that has an artistically rich past like the jewellery industry, the fragrance and flavours industry too is dominated by family run enterprises. Cites Aasar that most of these family business are more than a century old and situated in Mumbai and Delhi. “Incense industry has a strong presence in Bangalore, Ahmedabad, Nagpur, Indore soon following. Essential oil, attars in Kannauj, spice extractions, oleoresins in Cochin and Southern India” she informs.

Ingredients Business July - August 2012

Cover Story A Royal Challenge But one wonders what the key challenges of the sector are currently? Ittar manufacturers, who were once loved by royalty, are facing tough competition in the market today. “The problem is sustainability, says Aasar in a few words. As is with any other industry, the F&F industry too faces problems with procurement and rates of raw materials especially naturals which is a big challenge says the industry source. Seth argues that it is his personal belief that the working of small and medium enterprises on one same platform can eradicate this problem from the root and prices of raw materials can be controlled.

But with the present scenario the prices of raw materials will remain uncertain for the coming six months as well. A worried Aasar points out that “a lack of technical knowledge, regulations, unfair competition from MNC's at times are eating up small manufacturers. Government policies, for example including mint and products in MCX has led to highly unstable prices of the oil and its products, actually there is no real requirement of the product but sales and purchase on paper because of MCX trading leads to unreasonable prices which deter the real manufacturers to use it. Also globally synthetic production of menthol has been motivated because of these fluctuations.

Career as a Perfumer You could opt for formal courses or work your way to becoming a perfumery master. In India a specialisation in Chemistry is mandatory, yet one could acquire a sound knowledge of aromatherapy as well as herbal medicine will be adequately appreciated. The Food and Beverage Industry will welcome you with open arms while other career options could be cosmetic chemist, entrepreneur or marketer of perfumed products, and sensory psychologists, etc.. As a personal attribute it is only essential that one possess a creative bent of mind. A beginner can earn as much as Rs 20,000 to 30,000. SN Kelkar, Mumbai, is one of the largest flavours and fragrance houses in India. Kelkar Education Trust's VG Vaze College of Arts, Science and Commerce, Mumbai, offers postgraduate diploma in perfumery and cosmetics management course. Fragrance and Flavour Development Centre, Kannauj, UP, offers courses ranging from three days to one year.

MNC are already out with it. This endangers India's No. 1 rank in export of menthol or mint products.” A similar story is related about sandalwood where too much intervention of government and unreasonable laws have led to the non -

Ingredients Business July - August 2012

Cover Story cultivation of sandalwood and we are wiped out of our crown of being the largest exporter of sandalwood oil. Australia will soon start supplying "Indian sandalwood oil" reveals the concerned lady. There is also the mention of the structure of import duty that is detrimental to Indian manufacturers of fragrances. Foreign made fragrances are imported at 7.5% duty where as raw materials, naturals and resinoids used as a raw material to manufacture fragrance are imported at 20 %. Seth too points out the role of MNC's who have annual turnovers that they can invest – intimidating the local manufacturer.

Varied Scope It was early in June this year that saw the entrance of International Flavour and Fragrance (IFF) into India. The company recently announced the opening of a new facility

Ingredients Business July - August 2012

for creating new flavours and fragrances for the business unit, which is located in Gurgaon. It will serve those companies that provide prepared foods, sweets, beverages and dairy products to the Indian Market. Quoting an online press release of the same Doug Tough, Chairman and CEO, IFF, proudly said “Our increased presence in India and the ongoing strategy to expand our geographical reach and to create an infrastructure to serve emerging markets, especially those enjoying the most dynamic growth rate and demographics”. He cited the Flavours sector growing at the rate about 14 per cent in the last 10 years. Bharat Shah, who serves a Pharma Company called Kawarlal and Comapany as the Director of Marketing seconds the view. He informs that his company that is mainly into pharmaceuticals just as recently as 2 years back got into

the F&F industry. “The scope is immense and the industry is growing rapidly” he reveals excitedly, “it was when Bell Flavours and Fragrances entered into India 2 years back that's when we realized the rationale that led them to set up in India. He reveals that 80% of all demand for flavours arises from pharmaceutical labs to make medicines. Actual food and icecreams make up only 20% of the overall demand for flavours.” He further reported that medicines are made of 100% flavoured syrups! Calling the market “jor daar” he spoke of intricate gradations form FDA, CSCB and having an ENS number. Even Assar reflects similar sentiments when she says: “I feel that there is tremendous scope in the industry and hard work surely pays. United we stand, Indian companies should unite to share technology, support each other and this is the way to combat MNC. And with a message so dear, Assar sums up the whole experience of being with the Fragrance industry. I am a perfumer first, so i cannot think beyond fragrances "The art of perfume is the art of romance; it is an endless affair of heart. This romance for the scent that dates back to Cleopatra and Noorjehan, I sincerely hope that this truly remains eternal!” +

Flavours & Fragrance

Food

Food is devourable mainly due to its flavor. We frequent restaurants that serve food that tastes delicious and is wonderfully delectable. The five flavors of foods include pungent (acrid), sweet, sour, bitter and salty. Pungent foods include green onion, chive, clove, parsley and coriander. Sweet foods include sugar, cherry, chestnut and banana. Sour foods include lemon, pear, plum and mango. Bitter foods

include hops, lettuce, radish leaf and vinegar (I list vinegar as bitter because the Chinese call vinegar "bitter wine." Vinegar tastes both sour and bitter; it is common for some foods to have two simultaneous flavors). Salty foods include salt, kelp and seaweed.

The Importance of the Five Flavors The flavors of foods are important in Chinese diet, because different flavors have their respective important effects upon the internal organs. Foods that have a

Ingredients Business July - August 2012

Flavours & Fragrance pungent flavor can act on the lungs and large intestine; foods with a sweet flavor on the stomach and spleen; food with sour flavor on the liver and gall bladder; food with a bitter flavor on the heart and small intestine; foods that have a salty flavor can act on the kidneys and bladder. Let's take the sweet flavor as an example that acts on the stomach and spleen. It is common knowledge among Chinese and Western dietitians that eating sweet foods will put on weight, but Chinese and Western dietitians give different explanations. According to Western dietitians, eating sweet foods puts on weight because sweet foods contain a large number of calories; according to Chinese dietitians, eating sweet foods will put on weight because sweet foods can act on the stomach and spleen, which are in charge of digestive functions. In other words, in Chinese diet, sweet foods are considered capable of improving the digestive functions, which is why they are good for people with a weak digestive system.

How about food without distinctive taste? Some foods have one flavor, but others may have two or three. Undoubtedly, the flavors of many foods are very difficult to determine precisely, but the Chinese have done it through many centuries of experience. The process may look like this: At the beginning, some foods with obvious flavors are found to act on some internal organs and perform specific actions in the

Ingredients Business July - August 2012

human body. The basic relationships between flavors and internal organs and the actions are studied and analyzed by a process in science called the inductive method. As time goes on, other foods whose flavors are more difficult to determine may be found capable of acting upon some internal organs and performing some specific actions. The flavors of such foods are determined on the basis of their organic effects and specific actions. This process in science is called the deductive method.

The Common Usefulness of Food Flavors In general, the common actions of foods in regard to their flavors are as follows: Pungent foods (ginger, green onion and peppermint) can induce perspiration and promote energy circulation. Sweet foods (honey, sugar and watermelon) can slow

down the acute symptoms and neutralize the toxic effects of other foods. Sour foods (lemon and plum) can obstruct the movements and are useful, therefore, in checking diarrhea and excessive perspiration. Bitter foods, such as animals' gall bladder and hops, can reduce body heat, dry body fluids and induce diarrhea (which is why many Chinese herbs recommended to reduce fever and induce diarrhea taste bitter). Salty foods (kelp and seaweed) can soften hardness, which explains their usefulness in treating tuberculosis of the lymph nodes and other symptoms involving the hardening of muscles or glands. In addition, some foods have a light flavor or little taste. These foods normally have two flavor classifications. Cucumber, for example, has sweet and light flavors. Foods with a light flavor promote urination and may be used as diuretics. Job's-tears is one of the outstanding examples.

Flavours & Fragrance Foods of Different Flavors The following are foods arranged by different flavors: Bitter: apricot seed, asparagus, bitter gourd, wild cucumber, celery, cherry seed, coffee, grapefruit peel, hops, kohlrabi, lettuce, lotus plumule, radish leaf, sea grass, vinegar, wine. Slightly Bitter: ginseng, pumpkin. Light: Job's-tears, kidney bean, sunflower seed, white fungus, Chinese wax gourd. Pungent: black pepper, castor bean, cherry seed, chive, chive root, chive seed, cinnamon bark, cinnamon twig, clove, Chinese parsley, cottonseed, dill seeds, fennel, garlic, ginger (dried or fresh), grapefruit peel, green onion (leaf and white head), green pepper, kohlrabi, kumquat, leaf mustard, leek, marjoram, nutmeg, peppermint, radish and radish leaf, red pepper, rice bran, rosemary, soybean oil, spearmint, star anise, sweet basil, taro, tobacco, white pepper, wine. Slightly Pungent: asparagus, caraway.

Ingredients Business July - August 2012

Salty: abalone, barley, chive seeds, clam (sea, fresh water, river clamshell, sea clamshell), crab, cuttlebone, cuttlefish, duck, eel blood, ham, kelp, milk (human), oyster, oyster shell, pork, salt, seagrass, seaweed. (All recommended shells are crushed into powder before using them.) Sour: apple, apricot, crab apple, grape, grapefruit, hawthorn fruits, kumquat, litchi, loquat, mandarin orange, mango, olive, peach, pineapple, plum, raspberry, small red or adzuki bean, star fruit or carambola, strawberry, tangerine, tomato, vinegar. Extremely Sour: lemon, pear, sour plum. Sweet: abalone, apple, apricot, apricot seeds (sweet), bamboo shoots, banana, barley, bean curd, beef, beetroots, black fungus, black sesame seeds, black soybean, brown sugar, cabbage (Chinese), carp (common carp, gold carp, grass carp), carrot, castor bean, celery, cherry, chestnut, chicken, chicken egg (yolk and white), Chinese wax gourd, cinnamon bark, cinnamon twig, clam (fresh water), coconut, coffee,

common button mushroom, corn, corn silk, crab apple, cucumber, red and black date, dry mandarin orange peel, duck, eel, eel blood, eggplant, fig, ginseng, grape, grapefruit, grapefruit peel, guava, guava leaf, hawthorn fruits, honey, horse bean, hyacinth bean, ]ob'stears, kidney bean, kohlrabi, kumquat, lettuce, licorice, lily flower, litchi, longan, longevity fruit, loquat, lotus (fruit and seed), malt, maltose, mandarin orange, mango, milk (cow's and human), mung bean, muskmelon, mutton, olive, oyster, papaya, peach, peanuts, pear, persimmon, pineapple, plum, pork, potato, pumpkin, radish, raspberry, red small bean or adzuki bean, rice bran, rice (polished), saffron, sesame oil, shiitake mushroom, shrimp, soybean oil, spearmint, spinach, squash, star anise, star fruit, strawberry, string bean, sugar cane, sunflower seed, sweet rice, sweet potato, sword bean, tangerine-orange, taro, tomato, walnut, water chestnut, watermelon, wheat, wheat bran, white fungus, white sugar, wine, yellow soybean.

Flavours & Fragrance

What is Saffron?

Saffron is the skillfully dried stigmas of crocus sativus flowers, a small perennial plant about a foot tall. Each flower has three female parts (stigmas) and two male parts (stamen). Each stigma is threadlike in appearance and is red or dark red in color towards the top and yellow towards the bottom of the stigma, where it is attached to the flower. Saffron has a bitter flavor and a strong, sharp, penetrating scent. The flavor, aroma, and coloring capability come from the red part of the stigma. The yellow part has no value as a spice. A total number of unbroken threads of Kashmiri saffron weigh one gram. Since three threads represent one flower, it would take on average of about 190 flowers to produce one gram of saffron or about 5400 flowers to produce one ounce of saffron.

medicinal properties. It is by far one of the oldest herbs ever used for medicinal purposes in the history of mankind. As an example, liquid saffron is good for nausea and does not lower the blood pressure. Europeans are believed to be among the first to use saffron as a spice in their cooking. Saffron is also used in many other industries such as the tobacco industry, alcohol industry, dairy industry, cosmetic industry for perfumes and facial creams, and the dye industry. Cleopatra used it to give her skin a golden color and romantic aroma. Saffron is also used in religious ceremonies. Tibetan monks use saffron for prayer and blessing. Calligraphers have used saffron to write religious books such as the Koran.

Uses of Saffron

How hard is it to use saffron?

What is pure saffron?

Saffron is an extremely friendly

Saffron is known to be the world's most expensive spice. Throughout

Saffron has been used as a spice and coloring agent for many centuries and has numerous

spice and is very easy to use. The possibilities are endless. Just throw a pinch of saffron and experiment with this genie of spices. Do not be intimidated by it. Even if you use it in a wrong dish, it will not ruin your food. Some folks think that they have to be an experienced gourmet chef or some sort of chemist to use it. That is absolutely wrong. If you can make an egg omelet, you can use saffron; if you enjoy cooking with spices, in no time you will master it. Saffron is truly a fun spice to work with.

What is fresh saffron? We define fresh saffron as a saffron that is less than one year old. Some call it "Baby Saffron". The best quality saffron comes from the current crop year.

Ingredients Business July - August 2012

Flavours & Fragrance history, dishonest dealers would adulterate their saffron by adding similar materials for added weight or by dyeing the lower quality saffron strands red, which is the sign of good quality saffron. Pure saffron contains only the stigma of the Crocus flower with nothing else added. Pure saffron strands composing of red and yellow portions of the stigma are less potent than the pure saffron which is composed entirely of the red portions of the stigma. On the other hand, saffron strands composing of red and yellow portions of the stigma shows that it is not dyed, since it is not cost efficient to dye saffron strands partially red.

How is saffron quality measured? The quality of saffron is mostly measured by its coloring strength. Higher coloring strength means higher quality saffron. Generally, the coloring strength is presented by two or three digit number such as 95 or 180 or 235. The higher number represents higher quality saffron. According to ISO (International Organization for Standardization), any saffron with coloring strength of 190 and above is called GRADE

I saffron which is a good quality saffron. The problem is that, two different types of saffron, one with coloring strength of 190 and the other with 250 both are called Grade I saffron but there is a big difference in quality of these two types of saffron. Some believe that this number should be printed on saffron packages so the consumer knows what quality saffron they are buying. Although this seems very reasonable to demand there is a problem. The coloring strength of saffron decreases gradually over time. A saffron that had 250 coloring strength at the test time could be any number below 250 after being stored for a while and this number will depend on how the saffron was stored and for how long. Since most saffron packages have no crop date, it would be inaccurate and misleading to print this number on the package.

What are the signs of good quality saffron? Good quality saffron is saffron which has average coloring capabilities and has a pleasant aroma. Saffron's coloring capabilities come from the red portion of the saffron threads and not the yellow portions that are left

uncut in lower grade saffron. Therefore high quality saffron is all red. This criterion is necessary but not sufficient. For example, all red saffron that is 10 years old is not good in quality. The next criteria is aroma. Old saffron loses its pungent aroma and sometimes it has no aroma at all. So, good quality saffron is saffron that is completely red and has a nice aroma but this does not mean that any pure saffron strands with some yellow in it is not good saffron. It is just not as potent as saffron that is completely red. In fact, some people prefer saffron with yellow in it and to them it is not saffron if the stigma does not have any yellow.

Which region of the world has the best saffron? Ask this question from a chef in Spain, he will tell you that Spanish saffron is the best in the world. Ask the same question from an Iranian chef; he will assure you that Iranian saffron is the best. An Indian chef will tell you that Kashmiri saffron is the best. Who should one believe? The fact is that they are all telling you what they believe. If you grew up with one type of saffron, most likely that type of saffron is your preferred brand. If you are a saffron fan you have to try it for yourself to see which region's saffron fits your taste the best.

How to store saffron? Crocin is the only natural chemical in saffron, responsible for coloring. Crocin is found only in the red portion of saffron

Ingredients Business July - August 2012

Flavours & Fragrance threads. When saffron is fresh, the amount of crocin in the saffron threads is the highest. As saffron ages, crocin converts itself to another chemical compound called safranel which is responsible for aroma. This explains why saffron that has aged a bit has more aromas. No matter how you store your saffron, you cannot stop this ageing process or transition. However, certain conditions in the environment where saffron is stored will accelerate this transition or aging process. These conditions are heat, moisture and light. Therefore, to get the most life out of your saffron you need to slow down this transition or put the saffron into hibernation. It is recommended to store saffron in a cool, dry and preferably dark place. According to the saffron experts, environment temperature for storing saffron should not exceed 20C (68F) and humidity must not be above 40 percent. Refrigeration is not recommended as it will collect moisture faster once it is out of the refrigerator unless you use all of it immediately. Crocin is the blood of saffron, and once it is gone, the coloring power, aroma and flavor are gone and the saffron is considered useless. One needs to remember that this aging process takes many years if saffron is stored properly. Saffron ages gracefully so do not panic. Many chefs keep their saffron in their desk drawer. You can keep your saffron with your other spices on the kitchen shelf but try to use it within two years. Once you decided how much saffron to use, before you powder it or mix it with anything else, place your saffron threads in a clean flat

TIPS FOR USING SAFFRON Saffron can be used in two ways: powdered or threads. If your main goal in using saffron is to create the visual effect such as decorating your food, use threads. On the other hand, If you want to use saffron in such a way that is not obvious to the eye, then you should grind it. A good example of this is using a bit of saffron in pizza sauce. Do not buy powdered saffron for two good reasons, unless you trust your supplier. First, it is very easy to adulterate powder saffron and you have no idea how pure it is. Second, powdered saffron has a short shelf life and loses flavor rapidly. If you need to use powdered saffron, make your own as you need it by grinding the saffron threads to a fine powder before adding to your cooking. If you are going to only use a pinch or two at a time to prepare powdered saffron, buying a mortar and pestle is highly recommended .If you have a hard time grinding your saffron with mortar and pestle, due to its moisture content, add a pinch of sugar grains to it and then grind it. This makes the grinding easier and does not affect your recipe. Buying a blade coffee grinder is recommended for chefs or those who use more than few grams at a time (burr coffee grinders will not work as the saffron threads are light and they will not fall into the burr). Once your saffron is in powder form, add 3-5 teaspoons of warm or boiling water to it and leave it to infuse for about 5-10 minutes. This is referred to as liquid saffron. You can prepare liquid saffron with milk, vinegar, or wine instead of water. If you prepared the liquid saffron with boiling water, you can keep it in a jar for few weeks and use it as you need.

dish and separate the threads and look carefully. Discard anything that does not look like a saffron thread. Often there are foreign particles mixed with the saffron threads, not intentionally but by accident as the entire process is done by humans and humans make errors. Cleaning saffron is a very labor intensive process when you deal with pounds of saffron. Since you only use a little bit of threads, it only takes few seconds to scan the threads with your eyes. This is another disadvantage of powdered saffron as everything gets grinded.

Since saffron from different regions of the world have different potencies, at most, use only as directed in the recipes. For example, Kashmiri saffron is very potent and you may need to use less than what is called for in your recipe. Always store your saffron in a cool dry place and away from bright light. Do not expose your + saffron to moisture.

Ingredients Business July - August 2012

Flavours & Fragrance

Flavoring Herbs You wouldn't identify a Biryani nor call it one without the yellow saffron rice sandwiched in between the scented and flavoured meat...would you? Read on to know all about the food ingredients called herbs that lend the magical aroma and typical taste that belongs to your favourite foods! Herbs are commonly associated with cookery all over the world. There are few which have such a dominant flavor that they could impact the diameter of your nostrils and inflate your windpipe. Basil, sage, thyme and rosemary are robust sun-loving herbs from the Mediterranean with aromas and tastes so unmistakable in dishes that they become a major flavoring agent. Mint with its cool and peppery taste, the onion like chive and the distinctly flavored tarragon are the herbs which are widely grown in temperate regions. All these herbs are capable of creating magic and impact of their own when they are appropriately combined with other ingredients.

Ingredients Business July - August 2012

Chives This can be termed as cousin of onion and garlic, which has been known to gourmets since earlier times, but less attention was paid to its cultivation until the middle ages. Chives have pretty clove like mauve flowers and long straight grass like leaves and now thrive in temperate regions of Europe and North America. They have a typical and delicate onion like flavor and they are added snipped to many lightly colored and bland dishes for both flavor and color. Their distinctive taste uplifts sour cream and creame cheese and they are often used to flavor eggs, potatoes and cucumber. They are

also used in sauces like remouladeand-ravigote and herb butters are sprinkled on many soups such as Vichyssoise and used to garnish tomato and potato salads in particulars. Chives are principally used fresh and they do not dry well but can be snipped small and can be frozen. Chives are easy to cultivate in any kitchen garden. Though Chives can be dried but the flavor of fresh herbs is undoubtedly incomparably superior to dried version.

Flavours & Fragrance Rosemary Rosemary is a Mediterranean plant, as it thrives on hillsides especially on the rocky areas near the sea. Hence its name means “Dew of the sea”. Rosemary in its wild state has a powerful faintly pine –like aroma with a strong earthy taste reminiscent of camphor. Rosemary is very popular in Italian and North African cuisines, and it is used in Pork and roast lamb, a meat with which it has a very special relationship. It really goes well with its distinctive taste to uplift chickens taste and rabbit stew in combination with Garlic and wine. The spikes of rosemary leaves retain most of its flavor however they develop bitter and acrid taste when dried.

Tarragon The herbs name is derived from Latin language which means “little dragon” and in all probability the name has been derived from its legendry ability to cure the snake bite and other venomous creatures. In medieval days it was also used to cure heart and liver disorders. Tarragon has a very delicate flavor which is quite unlike others, yet it is remarkably powerful for the dishes in which it

is added to. This is termed as great culinary herbs and is used almost exclusively in French cookery. This is one of the finest herbs along with Chives, Parsley. The subtle blend of mixed herbs is used to flavor Omelets and delicate sauces for poultry and fish. Tarragon alone flavors the famous sauce Bearnaise which is served with fish and lamb. Tarragon is the characteristic flavoring for sauce béarnaise, a famous and justly praised recipe of classic French cuisine. For its preparation, molten butter is mixed with egg yolk and whisked over moderate heat until the sauce thickens. Sauce béarnaise owes its taste to white wine vinegar reduced to about one fifth of its original volume together with shallots, black peppercorns, tarragon and parsley leaves. The delicately flavored sauce is mostly suggested to be served with fried, roasted or broiled meat, but it also goes well with boiled vegetables. Sauce béarnaise may be considered as a more spicy variant of sauce

hollandaise; the latter is made only from lemon juice, white wine, yolk and butter. Sauce hollandaise is typically served with boiled asparagus or artichokes. Sauces of this kind are called emulgated sauces, because they consist of fat drops finely dispersed in a waterlike fluid (vinegar or lemon juice); such systems are referred to as emulsions by chemists. Another emulgated sauce is mayonnaise, made of vegetable oil, egg yolk and lemon juice (or another slightly acidic liquid). For their high fat content, emulgated sauces can be flavored by herbs and spices efficiently, according to the cook's fantasy. Obvious choices for a herbed hollandaise (or a variant béarnaise) are chervil, dill and basil; less obvious but very effective is lemon myrtle in combination with some black pepper. A great, yet not so wellknown recipe is sauce maltaise (Maltese sauce, named after the Mediterranean island of Malta), which has a distinct fruity note from both orange juice and freshly grated orange peel; a hint of nutmeg enhances the aroma. Maltese sauce goes very well with fish and shellfish, but it is also traditional for asparagus. An example for a flavored mayonnaise is aïoli. Italian tuna sauce is another example of an emulgated sauce, though much varied from the basic mayonnaise recipe.

Thyme This herb dates back to classical times when it was regarded as a symbol of courage in ancient Greece. In Roman times it was used as incense and as an

Ingredients Business July - August 2012

Flavours & Fragrance antiseptic medically. Thyme with its tiny, round, greyish-green leaves and pale pink flower is the most common variety used in cooking but lemon thyme with its delicate citrus scent can also be used. Thyme herb is packed with numerous health benefiting phytonutrients (plant derived compounds), minerals and vitamins that are essential for wellbeing. One of the popular among culinary herb plants, thyme originally is native to southern Europe and Mediterranean regions. Botanically, it belongs to the family of limiaceae of the genus of thymus, which includes many subspecies among which the most popular variety is Thymus vulgaris or French thyme. Thyme is used extensively in all western cuisines ,its sharp aromatic flavour adds warmth and pungency to marinades ,stuffing, vegetables, fish and cheese dishes as well as all type of meats ,poultry crockpots stews which are cooked slowly for a long time. A spring of thyme is the basic herb in the bouquet garni that flavours innumerable dishes and it is often combined with parsley and orange peel in provencal beef daubes or stews which are cooked with wine and olives. It freezes and dries well

Ingredients Business July - August 2012

although some commercially produced dried varieties are often unpleasantly strong. Thyme herb is packed with numerous health benefiting phytonutrients (plant derived compounds), minerals and vitamins that are essential for wellbeing. One of the popular among culinary herb plants, thyme originally is native to southern Europe and Mediterranean regions. The thyme plant is perennial shrub with thin woody base and square stems. It reaches about 15 to 30 cm in length, featuring very small, light green coloured, paler underneath, slightly curved aromatic leaves. Small, fragrant rich, lilac or white color flowers appear in summer. Either leaves as well as flowering tips, fresh or dried used for culinary purposes.

Health Benefits of Thyme Herb Thyme contains many active principles that are found to have disease preventing and health promoting properties. Thyme herb contains thymol, one of the important essential oils, which scientifically have been found to have antiseptic, anti-fungal characteristics. The other volatile oils in thyme include carvacolo, borneol and geraniol. Thyme contains many flavonoid phenolic antioxidants like zeaxanthin, lutein, pigenin, naringenin, luteolin, and thymonin. Fresh thyme herb has one of the highest antioxidant levels among herbs. Thyme is packed with minerals and vitamins that are essential for optimum health. Its leaves are one

of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for red blood cell formation. The herb is also a rich source of many important vitamins such as B-complex vitamins, beta carotene, vitamin A, vitamin K, vitamin E, vitamin C and folic acid. Thyme provides 0.35 mg of vitamin B-6 or pyridoxine; furnishing about 27% of daily recommended intake. Pyridoxine keeps up GABA (beneficial neurotransmitter in the brain) levels in the brain, which has stress buster function. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, proinflammatory free radicals. Vitamin A is a fat soluble vitamin and antioxidant that is required maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural foods rich in flavonoids like vitamin A and beta-carotene helps protect from lung and oral cavity cancers. Thyme leaves offer significant levels of quality phytonutrients profile. Just 100 g of fresh leaves provides the recommended daily allowance needed of 38%of dietary fibre, 27% of vitamin B-6 (pyridoxine), 266% of vitamin C, 158% of vitamin A, 218% of iron, 40% of calcium, 40% of magnesium and 75% of manganese but no cholesterol! +

Flavours & Fragrance

Savour the Flavour An industry expert explores the three types of flavours and factors on which they should be chosen for use.. In processing foods, a number of food additives are added to impart characteristics like flavor, colour, texture etc. Food additives are also used for other functions like controlling acidity, preventing moisture pick up, sweetening and prevention of spoilage due to oxidation. Under FSSA (Food Standards and Safety Authority) Rules about five hundred fifty five additives are permitted in India at present, whereas the latest edition of Food Chemical Codex published by the Food and Drug Administration (FDA), USA covers details of about eleven hundred such additives. Amongst all the various additives added, one of the most important additives used in any food product are flavors or flavoring agents since they are most critical in determining consumer acceptance in the market. A person is normally attracted towards any food item because of its taste. The flavor industry therefore plays a pivotal role in the success or failure of the

Ingredients Business July - August 2012

final product in the market, though many a times flavor is the least expensive component in the overall cost of the product. Flavors are used in bakery products, soft drinks, beverages, icecreams, confectionery items, oral care products, hard drinks etc. The definition of flavoring agents under FSSA rules is 'Flavoring agents include flavor substances, flavor extracts or flavor preparations which are capable of imparting flavoring properties, namely taste or odor or both to food'.

Types of Flavoring Agents Under FSSA Rules There are three broad categories of flavouring agents identified under the FSSA Rules. (a) Natural Flavor and Natural Flavoring Substances Natural flavors and natural flavoring substances are flavor preparations and single substance

respectively, acceptable for human consumption, obtained exclusively by a physical process from vegetables for human consumption. (b) Nature Identical Flavoring Substances Nature Identical flavoring substances are substances chemically isolated from aromatic raw materials or obtained synthetically. They are chemically identical to substances present in natural products intended for human consumption, either processed or not. (c) Artificial Flavoring Substances Artificial Flavoring substances are those substances which have not been identified in natural products intended for human consumption

Flavours & Fragrance either processed or not. To understand the differences in these flavor categories, one can take the example of Vanilla Flavor. When vanilla extract is prepared using natural vanilla beans and solvent, it is an example of type (a) i.e. natural flavor. In the same extract, when the substance vanillin is added, the flavor has to be declared per (b) i.e. nature identical. And finally when a substance ethyl vanillin is mixed, the resultant flavor will have to be declared as per (c) or artificial. In case of (b), vanillin is found in a natural product i.e. in vanilla extract, but the added vanillin has been produced commercially by a chemical reaction. In case of ethyl vanillin, it is not only produced externally by a chemical reaction, but its presence has not confirmed in natural vanilla beans and hence it is declared as artificial also known as synthetic.

How are Artificial Flavours made in labs? All food products have their own taste properties. Less than 0.2 percent of chemicals present in food are responsible for the taste of the product. A flavor chemist has intimate knowledge of the chemicals responsible for the taste. For example, the peel of orange fruit is rich in the typical aroma of orange fruit. It is possible to extract or isolate the portion which is rich in aroma by way of distillation, or another process. This material is known as orange oil, which is called an essential oil. It is subjected to analysis in the laboratory and found to contain several aromatic chemicals. This knowledge helps the chemist in

duplicating the orange aroma and taste by compounding such aromatic chemicals synthetically, produced in the correct proportion and diluted to the level present in natural orange, thus giving taste and aroma of orange flavor. There are hundreds of aromatic chemicals which have been identified in several natural products and the flavor chemist is successful in duplicating their taste. Health authorities publish lists of chemicals from time to time declaring then as Generally Recognized as Safe (GRAS) for use in flavors. Many people feel hat synthetic flavors are harmful and natural flavors are safe. This is not always so. They are not aware of the fact that even in synthetic flavors, majority of the aromatic chemicals are found to be present in nature and there are only some chemicals whose presence is not confirmed in nature. All these chemicals have been tested extensively by the health authorities to see if they are harmful for consumption. For their use in flavors specifications are provided by experts and only those aromatic chemicals meeting flavor grade specifications are permitted to be used by flavor manufacturers. On the other hand it is assumed

that all natural products are safe but again this is a generalization. A number of natural products including some spices which we consume on a daily basis are found to contain toxic materials which are carcinogenic in animal trials. Of course many natural products and spices contain anti oxidants which are found to contain anti carcinogenic and anti ageing properties. Considering these facts, I am of the opinion that nature identical flavors are the best to be used since they are safer although they may not have any beneficial properties.

Important Factors for Choice of Type of Flavour The selection of the flavor type whether natural, nature identical or artificial that is to be used in any food product is dependent on multiple factors. Amongst them are: a. Taste - For example if you want to provide an Orange taste in a product, sometimes an artificial orange flavor may give better taste in the final product as compared to a nature identical or natural flavor. Conversely a natural orange flavor may give better taste in some another product category. Ingredients Business July - August 2012

Flavours & Fragrance Typically artificial flavors are developed by taking a natural flavor base and adding specific components that are known to boost the taste thus making it more acceptable to consumers. b. Shelf life desired - Different flavor types differ in their composition which affects their shelf life and of the product in which they are used. For example pure Orange oil derived from orange peel is rich in highly aromatic and volatile substances called terpenes. These terpenes have a tendency to get oxidized very easily. Thus a natural orange flavor that is based only on orange oil will go bad very fast. When terpenes are removed from orange oil by a process called folding, the shelf life of the flavor goes up depending on the extent of terpenes that are removed. Therefore orange oil that is folded five times is much more stable as compared to pure orange oil. Orange oil that is folded ten times is extremely stable against oxidation. c. Cost - One of the most important factors that decide the choice of flavor type is the cost in final product. In general natural flavors would tend to be more expensive than artificial ones.

d. Consistency - this is a very important factor when the taste of end product must be extremely consistent. Natural flavors would tend to differ depending on source from which they are extracted â&#x20AC;&#x201C; both geographical and botanical i.e. which plant / vegetable / fruit variety was used, season etc. On the other hand nature identical and artificial flavors would offer near 100% consistency since they are individual chemical moieties or mixtures of individual chemicals mixed in the laboratory. e. Availability - this is again a very critical factor from an operational perspective before deciding what flavor type is to be used in the formulation of an end product. In my opinion nature identical and artificial flavors offer advantages in terms of shelf life, cost, consistency and availability whereas natural flavors offer advantages in terms of perceived as harmless or rather healthy. Any food manufacturer or formulator must weigh all these factors carefully to decide what he must use. Also it is important to note that due to the various factors described above different flavors are commonly available as a specific flavor type(s) only â&#x20AC;&#x201C; for example a spice flavor like a black

pepper or a ginger or a cardamom would generally be available as a natural flavor whereas most fruit flavors like orange, lemon, pineapple etc are typically available as nature identical or artificial forms. Some flavors would be available in two or all three formats. The use of food additives is increasing in food processing, but experts the world over are concerned about the safety of the foods consumed by people. Since trade of processed foods is increasing between countries, the need was felt for uniform specifications and regulations. It is for this reason an International Numbering System (INS) is followed. Each food additive is given a unique INS number, and processed food manufacturers are required to indicate the INS number, or the name of the additive in giving details of the ingredient on a food package. In case of flavoring agents, giving the INS number is not feasible, since it is not made of a single chemical / material, and they are of different types. In view of this, a food processor is required to give a separate declaration 'CONTAINS ADDED FLAVOR' giving details of the nature and + common name of the flavor. The author Praful C. Vin is the founder and Managing Partner of Insta Foods (earlier called Vin Flavors) - a company that manufactures Flavors, Specialty food ingredients and finished FMCG products since 1978. He is also authoring a book â&#x20AC;&#x201C; From Farm to Fork: All about Food which will hit the shelves in November. He can be contacted at jeet@vinflavors.com.

Ingredients Business July - August 2012

Future Trend

Taste of the Future Mr. K.M. Sakhtivel of Innovative Health Care, elaborates on the services and products that his company has on offer 'A thought for food and a love for taste' is the philosophy on which Innovative Health Care India Private Limited manufacturer of Food Flavours and enhancers was founded. The flavour enhancers that the company offers are largely based on amino acids and derived from natural sources. Most commonly produced is the Hydrolysed Vegetable Protein (HVP) extracted from soya or rice additives that are used to increase the protein content and act as a flavour enhancer for the seasoning of a wide variety of foods like soups, noodles, sauces, chips,

Ingredients Business July - August 2012

processed meats and others. In 2011 the company started manufacturing reaction flavours blending amino acids and Indian spices focusing on simplicity and clarity of flavours. “We have created a wide range of ethnic and continental flavours to suit the customer's requirements,” says the proud Mr. Sakhtivel. These flavours can also be used in daily food preparations for instance aloo flavour, gobi flavour, tandoori flavours among many other types. Innovative Health Care has been reigning supreme for more than a decade in the culinary industry. Says the Mr. Sakhtivel, “We have an in-house technical team who display artistic excellence and has an unique aesthetic sense. It is

their talent that has the potential to mix innovative art with nutritional science to create wonderful flavors so delicious and desirable”. The company's R&D units adapt to mosdern tastes and trends by systematic, scientific research the fast-changing flavour perceptions of international consumer markets. Catering to an expanding client base across the globe such as Japan, Europe, U.S and South-East Asian countries and so, along with adequate availability of resources, says Mr. Sakhtivel, “Innovative Health Care endeavours to ensure products and services of the + superlative standards”.

Event

7th Fi India Here it Comesâ&#x20AC;Ś The much awaited 7th Edition of the Food ingredients India 2012 organised by UBM India, a part of UBM plc, the leading global media business company is right around the corner. A driving force for India's processed food industry, Food ingredients will be held at Bombay Exhibition Center, Mumbai from September 5-7 2012. Food Ingredients India is the only exclusive ingredients trade event held in India, showcasing top suppliers of health, natural and food ingredients from across Asia. Food ingredients India is the only trade show in India exclusively showcasing top suppliers of food, health and natural ingredients from different parts of the globe. The seventh edition of the show is here with numerous value added attractions which include a three-day show, an increased product portfolio and onsite seminar sessions addressed by industry experts. The Indian food and beverage market is expanding rapidly and expected to touch US$ 330 billion by 2013. Fi has been instrumental in sensitizing the fraternity and enabling newer and higher volumes of businesses around the globe and with a view to penetrate deeper. Food professionals from India and around the world use this opportunity to learn about the latest industry developments, meet new business prospects and launch new products to gain competitor advantage in the fastest growing food marketplace in the world. After six years of success as a two-day

event, Fi India will be a threeday show for the first time. This increase in the number of show days is attributed to the increased product portfolio of Fi India, which will now also showcase top quality health and natural ingredients along with food ingredients. Fi India will present onsite seminar sessions

which will address issues ranging from health and wellness to licensing issues in the Indian food industry. The interactive educational sessions will offer an opportunity to its exhibitors and visitors to understand the latest trends in food manufacturing and present insights into the Indian food industry.

Ingredients Business July - August 2012

Event The three day event will feature over 100 exclusive ingredients suppliers presenting top quality ingredients used for manufacturing and producing foods, beverages, functional foods, dietary supplements and nutraceuticals. The event offers its visitors, an opportunity to meet, network and establish strategic alliances with some of the leading sellers of food,

TATA Chemicals, United States Pharmacopia, Roquette India among many others! The expo is also supported by key associations, including Health Foods and Dietary Supplements Association (HADSA), All India Food Processors' Association (AIFPA) and Pharmaceuticals Export Promotion Council of India (Pharmexcil).

an insight into the functioning of the Indian food industry. Speaking of the announcement of the event Sanjeev Khaira, Managing Director, UBM India said, â&#x20AC;&#x153;UBM India is excited to kick off the 2012 edition of the Food ingredients India. We are committed to provide the best trading platform for top quality ingredients. This year, the event will not only cater to manufacturers of foods, but also developers and manufacturers of dietary supplements, nutraceuticals and functional foods. UBM India expresses gratitude to each of the associations for their unrelenting support and will continue to work in close partnership with them to enhance the results for the ever growing food industry in the countryâ&#x20AC;?. Key visitors to the event include Dabur Research And Development, Parle Agro Pvt Ltd, Associated Capsules, Devashree Foods, Saraf Foods, Ab Mauri India, Cadbury India, Signet Chemical Corporation, Flex Foods. Food ingredients India 2012 has pre-registered over 1400 visitors from 30 countries worldwide.

health and natural ingredients. A few notable exhibitors participating in this year's fair include Ajinomoto, Adani Wilmar Ltd, Graffiti Foods, ITC Colors, Mafco Shanghai EEMEA Ltd, Malaysian Cocoa Board, National Starch Food Innovation, Piramal Health Care Ltd, Spices Board,

Ingredients Business July - August 2012

Visitors will benefit from the onsite seminar sessions, with distinguished speakers from varied fields. Themes ranging from health, wellness, and nutrition to licensing issues in the Indian food industry will be discussed. The sessions will offer an opportunity to understand the latest trends in food manufacturing and present

UBM India is a part of UBM plc which is a leading global business media company. UBM offers the platform which 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.+

Announcement

200 million years old, Science of Enzymes C L Rathi, Chairman & MD, Advanced Enzymes Technologies Ltd. In a fast paced world where speed dictates success, IB has managed to find a person who can appreciate the essence of life and work towards spreading its understanding. Thatâ&#x20AC;&#x2122;s Mr Rathi from Advanced Enzymes! A name to reckon with and one who needs no introduction, Mr Rathi is a veteran industrywalla who mixes spirituality with a fine dash of his passion that is enzymes. In conversation with Kamakshi Vyas-Fernandes he speaks about the much awaited and longed for Enzymes Association What is the need for an association on Enzymes? Few people know that an enzyme is the only source of energy that has its own discriminating power while other sources of power have side effects. For instance fire is a source of energy that can cause great harm if not used in the right way. Enzymes are nature's power and all kinds of life forms from the smallest to the biggest and all acts of nature like creation, procreation, maintenance or destruction happens through enzymes. Enzymes are three dimensional proteins that can cause no harm as they act only as a catalyst. They are pure catalysts used to promote or demote an action. They have such a clear focus of action that they do not interfere by causing undue reactions. They only play the role of a catalyst to the hilt. It is only one type of an action that they perform to the most optimum level. For instance an enzyme can convert starch into sugar but it will not interfere any other function by reacting in any other way. It is the most unbiased and untainted object present on earth.

Ingredients Business July - August 2012

It is everywhere like God â&#x20AC;&#x201C; just as He is omnipresent and so little is known about him, similarly about enzymes. It is a fact that this science of enzymes is as ancient as creation itself. It is nearly 200 million years old and though today there are more than 7000 enzymes known to mankind, there is very

ENZYMES ASSOCIATION OF INDIA

little known about enzymes and still less understood. All actions are known to happen through the medium of enzymes. The role of enzymes is unlimited. The benefits of its correct usage are many and we want to spread the good word. That's when nature facilitated a natural occurrence of like-minded people who appreciate the true nature, benefits and working of enzymes got together with the intention of spreading awareness, expanding knowledge about its usage,

benefits to the entire creation not limiting it only to humanity. This is the need of the hour. Do you know that the per capita consumption of enzymes in European and USA is 80% larger than it is in India? Though India has a large population yet the consumption is lesser than Europe or USA. In fact in Canada and certain countries in Western Europe or you could say mostly all developed countries have governmental policies that make it mandatory to use natural and environment-friendly products. In India there are laws, but there is no implementation or law enforcing agencies or there is rampant corruption. The second reason is the demand. Even though there is a need there is no demand. The eco system of our country is suffering due to the Chalta Hai attitude of the masses and classes as well. When we go to shop we use plastic bags and throw paper on the floor. No one cares for the environment. The reason why plague came into Surat was environmental abuse. In Tirupur, Tamil Nadu, the cottong dyes used

Announcement in the cotton industries has polluted not only the rivers but also the crops. Exporting huge amounts of cotton fabrics may have made every man in the town very rich, but they have to purchase drinking water from another city or state altogether. They have money but no water nor any soil that can grow anything, no crop. Similar cases are seen in the villages of Pai and Balotra in Rajasthan. But do you know that there is a solution also available? Bio remediation is a technique that uses enzymes to regenerate rivers, for instance Narmada that has been abused and if nature allowed to work, it would take nearly 200 years to revive.

List the details and facts, underlying assumptions, facts, intent, objectives that will define the role of the Enzymes Association? As mentioned earlier one of the main reasons why the association is formed is to spread knowledge. We have a need to broaden our horizon to reach out through the length and breadth of the nation to spread information about this wonderful and magical role of enzymes. Educating Indians about how the use of enzymes can hasten and smoothen their personal lives, businesses and yet not harm the environment or cost more. Knowledge is power as they say. We are here to give power to the people of India to bring about change, to transform lives and make their businesses, jobs and livelihoods friendly to mankind and nature. One of the main reasons is also to give impetus to research activities so that the

science grows and the knowledge increases finally benefit the entire mankind. We need a platform to develop the country's eco system and this association will prove to be the best.

Who are the founder members? What is their background? Founder members include Mr Bipin Sinha who was in conversation with me from a long time. Mr Sinha stands like a pillar with us. Other than him, we have governmental bodies, private industries, public sector companies, those involved deeply in the education sector and many other known individuals with an illustrious background with us.

When and where did the plan to set up an association get germ? We used to run a magazine earlier and we have 17 e-copies of that magazine online with us. Each issue was made with utmost care and with an intention to get together like-minded people to form a club of sorts. Getting together to form a club was an initial and early idea that was still in its nascent stage. The feedback that we got was just amazing. One company alone cannot achieve anything. Nor can one person. If it is an idea that is worth its salt demands that it be publicized and automatically gather support. That's how we got immense feedback and a great response. As it is said that when like-minded people get together, there is 'sangh-shatva' or power of association.

funds thus created? Are the donors being Tax benefitted like being provided the ETG certification etc..? What are the activities that you plan to initiate in the first year? We plan to foray into the educational, training aspects since the enzymes technology is ever evolving. We will surely organize seminars, lectures, conferences, educational programmes, exhibitions, training programmes, and various other activities that will facilitate networking and spreading awareness. Employment too will be an important part of the association's agenda.

Are you planning to have any kind of tie-ups, linkages with the Enzymes Association of America? Will you act as a nodal body for the state FDA? What are the operational boundaries of this association? Yes, when we work we will have no boundaries. We will associate with all relevant bodies like the Association of European Manufacturers of Enzymes AMFEB, the Enzymes Association of the US. There will be no limit grow all and we will reach out across humanity. But we are proud to call ourselves the Enzyme Association of India, as India is our identity and we are proud of our country. As Indians we believe our own house should be taken + care of before venturing out.

How do you plan to use the Ingredients Business July - August 2012

R&D

Fast Food = Fast Growth In conversation with Ingredient's Business editorial team, award winning corporate head honcho, Dr. Sudhakar Mhaskar who currently holds the position of EVP & Head Technology - CPB at a major corporate business house, reveals how fast food, health food and snack food is on a growth trend. Read on to know moreâ&#x20AC;Ś Dr. Sudhakar EVP & Head Technology - CPB

What is the rate at which the food processing industry is growing in India? How is the rate as compared to the global trend? What factors are affecting the growth rate? In India, the Food Processing Industry is growing at the rate of 10 to 15 percent depending on the sector. The Indian food industry is growing at higher rates compared to other industries due to various reasons which includes, India has diverse agro-climatic zones across the country; round-the-year sunshine, potential to cultivate a vast range of agricultural products, parge marketable surpluses and abundant raw material for processing, vast pool of skilled manpower in research and extension.

Processing/ Printing & Packaging industries and why? What key factors are responsible for the current scenario? The Indian Food Ingredients industry is in its initiation stage. In the near future when the mother industry (food processing industry) is growing at good rates, the ingredients or additive industry is expected to have huge growth. Today this industry is growing above 20% growth rate. With the implementation of the new food law (FSSAI 2006), this sector will see major changes. Same will be the case with supportive industries like printing & packaging.

What is the role of

Research and Development on the growth of a company? Please explain. With the advancement of processing and competition, R&D can bring the key differentiation in product profile. The Indian food industry is moving form commodity base to product base. During this transition the R&D teams can play major role. Even in last 5 years many multinationals have opened their R&D centers in India. This has shown the growth in this sector. R&D inputs are long term and serious players do invest in R&D facility to fuel innovation. The extra growth only can come through product differentiation and with R&D efforts. Take the example of instant breakfast or

Internationally the food industry is growing at a rate of 7 to 10 percent. India has many food sectors and each sector is clocking good growth. Total value of the food industry (2010-11) is estimated as Rs 5 lakh crore.

What is the current state of the Food Ingredients/

Ingredients Business July - August 2012

The Many Sectors of the Food Industry

R&D meals, the new technology has changed the face of the industry. Even in case of Indian sweet like 'Sonpapri', today due to R&D efforts, the entire product has shifted to packaged form which was a 100% loose market just 5 years back. We will continue to see similar changes in other traditional foods and R&D technology will play an important role.

What are the national and international trends in R&D in the Food Processing Sector?

advance research may take 5 to 10 years. In areas like health supplements, food supplements, etc. advance research will have an upper advantage.

Government policies and lifestyle trends affect the research and development trends?

What are the factors that the trend is dependent upon?

The Ministry of food processing is helping R&D centres by giving different support schemes. I see a lot of opportunity in the health supplements area since the implementation of the new food law this sector will have its own regulations and many companies from the Pharmaceutical sector will venture in this area. R&D efforts are important to develop + new and effective products.

The economical growth and middle class buying ability is responsible for major growth in food industry. The upcoming trends include fast foods, health foods and snack foods.

To what extent do

In India, as described earlier, only large companies can afford to manage R&D centers since the return on investment is very long. However, many large organisations are setting up their R&D centres in India and the trend is encouraging. There is a huge scope for open innovation in the foods area. Internationally, the R&D sector is a must for the food companies. Even in R&D, product development and advance research are short term and long term processes. Many companies are going for product development which gives results in 3 to We are participating in Fi India, 2012 Hall No. 1, Stall No. A34 5 years. However,

Ingredients Business July - August 2012

Industry Guide

Industry cheers FSSAI's Brand New Approval System The need to establish solid regulations to govern the new products and ingredients marketed in the country, Food Safety & Standards Authority of India (FSSAI) under the new food law has introduced a regulation. Prabodh Halde, Head â&#x20AC;&#x201C; Technical Regulatory Affairs and Chetana Bhandari, Technical Regulatory Affairs, Marico Ltd. detail each aspect of the application procedure

Prabodh Halde

Chetana Bhandari

ith continuous innovation and research taking place in the foods area, a lot of new products and new ingredients can be seen coming into the food segment especially under the nutraceutical and functional food category. A lot of foods imported into the country may also contain ingredients which are being introduced in India for the first time. Under the PFA regime, there was no provision to regulate such foods. FSSAI under the new food law has introduced a regulation providing for requirement of new food product or ingredient approval before obtaining a license for the manufacture of such foods.

What is the new regulation? It has been provided under Schedule 1 of FSS (Licensing & Registration) Regulation, 2011

Ingredients Business July - August 2012

that food business operators manufacturing food containing ingredients or using technologies that do not have a history of safety or having ingredients which are introduced in the country for the first time need to obtain the FSSA license from the Central Licensing Authority. According to the communication issued by the Food Authority on January 30, 2012, such FBOs must apply for product approval before applying for a central license.

Who needs to apply? All the food business operators who are manufacturing or importing any article of food containing ingredients or substances or employing processes or technologies whose safety has not been established or any article of food containing ingredients or substances or employing processes or technologies which do not have

a history of safe use or any article of food which contains ingredients that are being introduced in India for the first time would need to apply for product approval under the new product/ingredient approval procedure.

Category A will include applications where the product safety can be established on the basis of the information submitted by the applicant and no further assessment is needed for approval or rejection. Applications where further assessment is required are classified under Category B

SHIJIAZHUANG RARUAN CHEMICALS CO. LTD Kosher Halal ISO 9000 2000

We are Manufacturer & Exporter of: SWEETENERS:

THICKNER:

Stevia RA, Steviosides, No bitter Steviosides Stevia Tablet Sucralose Table Sugar/Health Sugar Comppund Sweeteners, TableTop Sweeteners, D-Mannose, Xylito, D-Ribose, Sodium Cyclamate Polydextrose Sorbitol Powder and liquid Dextrose. Mannitol, Maltitol, Erythritol, Aspartame Potassium Acesulfame, Sodium Saccharin

Carrageenan, Konjac Gum, Sodium Alginate, Xanthan Gum. Agar Sodium Carboxymethyl Cellolose Sodium Benzoate, Fumaric Acid,

VITAMIN Ascorbic Acid Sodium Erythorbate, Erythorbic Acid, Coated Ascorbic Acid, Sodium Ascorbate, Vitamin B6, Vitamin B12, Vitamin 5, Folic Acid

Dehydrated Vegetables Dehydrated Galice Powder, Flake, Granular, Salted Garlic

Proteins Corn Starch, Soya Protein Isolated, Soy Dietary Fiber

Phosphates STPP, MCP, DCP, SAPP

Flavourings Non-Dairy Creamer MSG(monosodium glutamate) I+G

Preservatives

AMINO ACID

Citric Acid, Sodium Citrate, Potassium Citrate, Calcium Citriate Benzoic Acid, Taurin, Inositol, Sorbic Acid, Potassium Sorbate, Sodium Diacetate

Glycine, L-lysine HCL mono, L-alanine, L-threonine, L-methionine, DL alaline, DL methionine , L-valine, L-cystine, L-Cysteine, L-isoleucine

9-310, Founda S & T Park N.266, Tianshan Street, Shijiazhuang City, Hebei 050035, China. www.raruanchem.com india@raruanchem.com raruanchemicals@gmail.com

INDIA CONTACT: REP: MR. NATHAN â&#x20AC;&#x201C; 9884838078 CHENNAI

Offers Direct Export Only no Local Sales

Industry Guide How can one go about? The applicant must apply for every product or ingredient approval separately in the format as prescribed by the Authority. Application must be addressed to Senior Accounts Officer, FSSAI and a payment of ` 25000 must be made in the form of a demand draft in favour of Senior Accounts Officer, FSSAI payable at Delhi. This payment shall be made towards initial screening of the application by the Approval Screening Committee. The envelope must be superscribed with the heading 'New Product/Ingredient Approval'.

The functional use and need of the product or ingredient must be detailed in the application. Information on the advantages and disadvantages if any must be specified.

Screening Process The application shall be screened by the Approval Screening Committee. The Two proposed routes of treatment for the product approval procedure are Category A and B. The committee decides whether the product falls under either categories. Category A will include applications where the product safety can be established on the basis of the information

Ingredients Business July - August 2012

submitted by the applicant and no further assessment is needed for approval or rejection. Applications where further assessment is required are classified under

Furnishing the Information The application format describes the supporting data that needs to

Supporting Documentation The following documents or supporting must be furnished along with the application for the new product or ingredient approval: 1. 2. 3. 4. 5. 6.

Filled application Section 1 Letter of authorization for contact person Supporting documents on technological function Data on risk assessment/toxicity studies Documents on history of safe use in other countries Published/unpublished reports of allergenecity or other adverse effects in humans 7. Reports by national/international agencies like WHO, Codex, USFDA, EU etc. 8. Regulations of countries where the product/ingredient is permitted for use in food 9. Analytical Reports on compositional analysis 10. Nutrient profile studies (to prove nutrition balance in the diet is maintained) 11. Published literature or clinical studies for health/nutrition claims, as applicable 12. Copy of the prototype label The application and documentation must be provided with an indexing of the supporting documentation and these documents must be identified in relation to the information code as defined in the application format. In the case of certain documents that are required to be treated as confidential, such documents shall be so stamped and a formal request stating the same must be provided along with the application. The details of the fees to be enclosed must be mentioned and the application signed by the authorized person. That's how easy it is. Category B where they are furthered to various scientific panels and committees and the applicant is needed to furnish an additional payment of INR 25000.

be provided by the applicant. Administrative information, technical details, information on efficacy and nutritional impact of the product are the aspects to be

Industry Guide

Information on the purity of the product or ingredient, its composition and the percentage of each ingredient including the names of additives with their categories, approval status under FSSA regulations and INS numbers must be furnished.

covered. As is the usual procedure the name and addresses of the organization or applicant with comprehensive contact details along with the name of the contact person and a letter of authorization from the company are to be provided. It has to be detailed if the applicant holds any license under FSS 2006. Technical information is the second section of the application. Name of the new ingredient or new product must be given. In case of product application, the common name, product composition and the brand name if applicable is needed. With respect to new ingredient application, the chemical or other name, name of the food in which it is proposed to be used along with the concentration, and the brand name must be provided. The functional use and need of the product or ingredient must be detailed in the application.

Information on the advantages and disadvantages if any must be specified. Information must be provided to show that there are no adverse effects of the new product or ingredient on specific population groups like pregnant women, lactating mothers, children, elderly, etc. It is essential to give the name of the food by which it will be marketed and its intended usage. Packaging material proposed to be used and its impact on the product or ingredient must be detailed. Technological details need to be limited to 10 lines. Information on the purity of the product or ingredient, its composition and the percentage of each ingredient including the names of additives with their categories, approval status under FSSA regulations and INS numbers must be furnished. The tests for purity and conformance to food grade need to be furnished. Details on manufacturing must include a brief description of the process, raw material source, details of any new technology if involved, shelf stability of the finished product and specific storage conditions, if any. Safety information is an important section in the application. Listing historic information on its safe use nationally or internationally is important. Published or unpublished reports on its adverse effects in humans and reports by national or international food safety agencies should be mentioned. Information must also be provided on the regulations of countries where the product or ingredient is permitted for use in

food, the levels allowed and the purpose of consumer consumption. The analytical information on the product or ingredient must provide the qualitative and quantitative test methods for the material. Detection limits for quantitative tests must be provided. Information on dietary exposure, nutritional impact and potential impact to consumers is the next segment. Nutritional profile of the product or ingredient, projected consumption levels and the frequency of consumption is to be listed. It must be specified if the new product necessitates new labeling requirements. The last segment of the application focuses on efficacy where information on the claims for the product must be provided. On a concluding note one should keep in mind that the entry of novel food products into India will gain momentum since FSSAI has put the process in place to approve such products. It becomes imperative that consumer safety be considered as the highest priority. The Indian food industry appreciates the new law and looks forward to its implementation. + For more details you can log in to http://www.fssai.gov.in/ or contact the author on +91 9820278746 or email on prabodh@maricoindia.net.

Ingredients Business July - August 2012

Interview

Food for

Thought

Dr Deepa Bhajekar, the renowned food safety specialist reveals the AB&C's of food contamination, safety and protection in an exclusive and comprehensive interview

What is safe food?

in less than 4 hours.

Safe food is good quality food that benefits health and provides nutrition. Safe food is defined as food free of contamination, without contamination occurring at any point in the growing, preparing, processing, storing, selling or serving of food. Food can be considered as safe when all the safety practices are in place, viz., the quality of raw material is ensured prior use, all the hygienic practices are properly implemented while cooking, storage as well as during serving.

Our country has an environment where we have hot and humid climate for more than a quarter of year which makes it more favourable for organisms to grow. Added to this there is a great amount of dust in the air. Food borne illnesses predominantly occur in rainy season and summer due to suitable growth conditions for microorganisms.

Are food borne diseases increasing in India? Foodborne illness is caused by consuming contaminated foods or beverages. Many different diseasecausing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Pathogens need certain conditions to multiply and grow – these are warmth, food, moisture and time. In perfect conditions these pathogens can multiply very quickly every 10 to 20 minutes and could become more than 1 million

Ingredients Business July - August 2012

What are the causes of contamination in food? Food is highly susceptible to cross contamination which occurs when the food itself is not tainted but becomes so either from improper storage, preparation, cooking or serving. This can occur by hand to food, food to food, or equipment to food. The most important areas that need to be addressed in the fight against contamination involve improper food temperature control, inadequate attention to personal hygiene or health, poor sanitization or storage condition and implementation of a food safety program (in hotels and restaurants).

Dr Deepa Bhajekar

How to avoid or lessen contamination? Contamination can be reduced by implementing correct food handling practices and food storage at proper temperature in suitable condition. It helps prevent bacteria from multiplying in foods. The following action needs to be taken to prevent or lessen contamination: • Ensure the good quality of raw material or ingredients • Protect food from cross contamination in the chain • Thorough practices in food processing • Destroy germs on/in food • Prevent microbes from multiplying The basic raw materials used in the preparation of food have to be of good quality, the entire chain in the manufacture of food has to be controlled with proper practices, all good food handling procedures to be followed. If the basic quality of food prepared is sound the shelflife increases.

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An Edge Ingredient Business (IB) Magazine, covers a wide spectrum of Food Ingredients and allied business like Food Processing, Bakery, Flavors, Natural and Health Ingredients. Each issue features a line-up of expert speakers from leading Food and Beverage Manufacturers, Ingredients Suppliers and Research ise Organizations sharing their expertise on. and experience from across the nation.

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Contact: Jimesh Patel, Manager – Marketing, Mob: 9820756210 Tel: + 91 22 2925 3086 / 0690, 2920 8888 / 1999. E-mail:jimesh@newmediacomm.com

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Interview How essential is it for manufacturers to assure food quality in terms of nutrients? Food is consumed primarily for good health and nutrition and general well being. Given the stressful and paced lives we lead today it is increasingly important that we consume the right kind of food balanced for our individual lifestyles. It is very essential for manufacturers to assure food quality as it is the right of each consumer to expect the same. The law in India ensures we declare basic nutrients on the label. Laboratory analyses will determine the nutrition content in the product. To ensure these values are correct the manufacturer has to check the averages of many batches so the values are representative for his product.

What are the hazards of chemical contamination? Chemical contamination is the result of unwanted or harmful chemicals finding their way into food. The most common source of this type of contamination can be the use of pesticides on crops, antibiotics in shrimps, fumigants during storage, cleaning agents to name a possible few. These are primarily used to prevent loss in harvest due to some contamination or to increase shelflife. These are if consumed usually in very small quantities and do not show any direct immediate effect unless there is an allergic reaction. However they are slow poisons and may accumulate in the body.

Biological contamination

Ingredients Business July - August 2012

too is on the rise! Food can become contaminated by various sources viz., biological, chemical and physical in nature. Biological contaminants includes viruses, bacteria and parasites and other living cells that find their way into food either by aerial or soil contamination, human touch, improper storage or handling or contaminated equipment. As the most common type of contamination biological contamination is typically the result of poor hygiene, inadequate space or poor structural design. Depending on the type and quantity of bacteria ingested a consumer may have no reaction, mild, moderate or severe reactions or even death. These biological contaminants and specifically microbes can be reduced by maintaining good manufacturing practices from raw material handling to the end product. Proper temperature control throughout the life of the product is also very critical.

What are the new age contaminants? New age contaminants include contaminants like Dioxins, PCBs, Bis phenol A (BPA) (it enters the food chain through its use in epoxy base lacquers), liquid mercury (it may be added to fruits and vegetables to enhance shelf life), Cyanides, Acrylamide, Radionuclides, among others. These contaminants can enter the food chain accidently or due to leaching through food cans and polycarbonate food containers and in certain cases are added to the food product to enhance shelf life. Additionally there are antibiotics,

hormones, some growth promoters, heavy metals and other toxins. Pesticides play an important role in making sure there is enough food for everyone, by protecting food and crops from pests (insects, weeds and fungal diseases). While pesticides help protect our food supply, there's also concern by the consumers about pesticides on the food they eat.

Many pesticides, even when they are applied legally, in accordance with label directions, may leave residues in or on treated fruits, vegetables, grains and other commodities. Though pesticide residues often decrease over time as food crops are washed, stored, processed, and prepared, some residues may remain in both fresh produce and processed foods. To ensure the safety of the food supply, tolerance or maximum residue limits are established, on the amount of pesticide residue that can lawfully remain in or on each treated food commodity. In establishing tolerances, toxicity of each pesticide is considered, how much of the pesticide is applied and how often, and how much of

Interview

the pesticide (i.e., the residues) remain in or on food. If used correctly it ensures that residues remaining in foods are many times lower than amounts that could actually cause adverse health effects.

How do toxic metals reach food ingredients? How can they harm the human immune system and other plant and animal life? Toxic heavy metals such as cadmium, lead, nickle, arsenic are among the major contaminants in food supplies. Their presence in the atmosphere, soil, water and in various agricultural products such as cereals, even in small amounts, can cause serious health problems, especially cardiovascular, kidney, nervous as well as bone diseases, and bioaccumulation of toxic heavy metals in the food chain can be highly dangerous to human health due to their persistent nature and potential toxicity.

Toxic metal contamination of foodstuff is one of the most important aspects of food quality assurance. Agricultural activities have been identified as contributors to increasing toxic metal contamination through the application of various types of pesticides and fertilizers.

How can a common man ascertain the presence of the hormones, veterinary drugs, antibiotics in their daily dose of foods like milk, eggs, and fruits? How can the Food Safety & Security Associations ensure safety in this sector?

Chronic low-level intakes of heavy metals have damaging effects on human beings and other animals, since there is no good mechanism for their elimination. Metals such as lead, mercury, cadmium and copper are cumulative poisons. These metals cause environmental hazards and are reported to be exceptionally toxic.

It is difficult for the common man to ascertain the presence of any harmful substances as they need sophisticated machinery and skills. However testing laboratories are several especially in metros and can help evaluate food quality for a consumer. Social awareness programmes organised by committees relevant to food safety or educational institutions can help people understand the criticality of issues as well as the parameters that need to be verified to ascertain the safety of food. Many large manufacturers are able to test in-house the quality of ingredients that are used in the manufacture as well as finished food quality due to availability of adequate testing facilities at their end.

Vegetables take up metals by absorbing them from contaminated soils, as well as from deposits on parts of the vegetables exposed to the air from polluted environments. Heavy metals may enter the human body through inhalation of dust, direct ingestion of soil, and consumption of food plants grown in metal-contaminated soil. Metal contamination of garden soils may be widespread in urban areas due to past industrial activity and the use of fossil fuels.

The following considerations can help the common man: â&#x20AC;˘

Buy your food from reputable

Ingredients Business July - August 2012

Interview retailers with good standards of hygiene practices and proper infrastructure to store the food as required. •

Ensure the dates, which are marked on the food (either use by or best before), are within the time range that is required.

•

Do not buy too much highly perishable food unless absolutely sure that it can be used within the stated time.

•

Once food is brought, if any of it is chilled or frozen, it needs to be quickly stored at home at the relevant temperatures.

•

Don't buy food in faulty or damaged packaging as this increases the likelihood of it becoming contaminated.

•

Follow the instruction for storage mentioned on the packet whenever specified.

•

Take great precaution when purchasing loose unbranded food.

What activity is MicroChem currently involved in? MicroChem-Silliker is a premium food testing laboratory that carries out close to 400 food tests to ascertain food safety and quality. MicroChem House has a state of the art testing laboratory which is also accredited by NABL (ISO 17025) for over 400 tests. The major areas covered are Nutrition – all vitamins and trace minerals, transfat, amino acid profiles, sugar profiles and fat profiles among other common tests Pesticides– Analysis of close to 450 pesticides

Ingredients Business July - August 2012

Heavy metals – sophisticated instruments help analyse close to 30 elements in one single run Mycotoxins– Aflatoxins Ochratoxin Water – Packaged drinking water (IS 14543) and Potable water (IS 10500) GMO – For crops Environmental sampling – to ensure a clean environment for manufacture. There are other allied services that the laboratory provides partnering with its clients to assist in food quality from farm to fork. The laboratory is approved by NABL (ISO 17025), FSSAI (Food Safety and Standards Authority of India), APEDA, BIS for a wide variety of tests.

What are the future aspirations of the company? MicroChem Silliker would like to be a one-stop-shop for all food quality solutions, provide extended scope of food analyses, help clients achieve their food quality goals through providing excellent service. Needs of the customer have always been the heart-line of this laboratory and the philosophy to continue with integrity, passion

and commitment remains our goal.

What is your vision for the company for next five years? It would be fulfilling the aspirations mentioned above! It would be a leading quality partner for all food brands providing services at par with international laboratories. Our joint venture with Silliker – a Merieux Nutriscience company has helped us cross technological hurdles and paved the way for achieving this dream. Silliker has 65 laboratories across the world and has all the updated technical expertise as a global leader in food quality. Quality like excellence is not an act…it's a habit. Microchem – Silliker team has a zeal and passion to become the leader in providing + food quality testing services.

Baker’s Update

Baking with reckless abandon...? You ought to be careful with the implementation of the new act The bakery sector faces the heat with the new stringent regulatory act of Food Safety and Standards Authority of India (FSSAI) Act meant to regulate manufacture, storage, distribution, sale and import of safe and wholesome food for human consumption with emphasis on hygiene, cleanliness, product quality and consistency. Shankar N conveys the challenges faced by the bakery sector

he ` 3000 crore bakery industry in India caters to the mass consumption need for bread, biscuits, pastries, cakes, buns, rusk and other items. Most bakeries in the unorganised segment operating on wood fired ovens have crude production processes. The implementation of FSSAI Act in such places would require strategic awareness programmes and education. While in the cities people are hygiene conscious to an extent, in remote areas the concept is unknown. Out of the more than 85,000 bakery units in India, 75,000

operate in the unorganised sector occupying 65% of the market share. In the yet to be consolidated Indian bakery sector, the deployment of professional cleaning and hygiene systems is still evolving. Mechanised and electrical ovens are efficient in making consistent quality products but experts have pinpointed hygiene as an important prerequisite for product shelf life and this also bears relevance to the new more stringent FSSAI Act.

bakeries do not use machines for cleaning because of their labour intensive production processes. Hemavand Namdarian, Vice President, India Bakers Association (IBA) and owner of Shapur Bakery in Mumbai, says: “Apart from the easy availability of labour, another factor which restricts automation in India is the high cost of cleaning machines. Besides, the maneuverability of cleaning equipment in bakeries is constricted.”

Bakeries have been maintaining their own SOPs in cleaning but the new Act, which allows for modernisation, as of today has very few takers. The transition is largely being noticed in big bakeries like Kwality, Wibs, Britannia and Modern Foods but the scenario is bleak where small bakeries are concerned.

Training the staff hailing from remote areas of Bihar, UP and Jharkhand poses a big challenge.

Current Scenario

Bread coming out of a Moulder

Ingredients Business July - August 2012

This scenario can also be attributed to the Government laxity in enforcing stringent food safety rules for maintaining cleanliness and hygiene. Besides,

Indian consumers are unaware about International Food Safety Certification. Other than awareness, the second impediment is high investment.

Baker’s Update “We are currently training the staff of several bakeries based on the new act, through our Associations like India Bakers' Association, Bombay Bakers' Association and the Society of Indian Bakers. We conduct seminars to educate them about the FSSAI Act and circulars are given out regularly to help them follow the rules,” Hemavand explains. Brands like Cremica, Britannia, Wibs and Kwality have been strictly following SOPs in accordance to the guidelines, as stipulated in the FSSAI Act, because they have to maintain their credibility in the market and also face stiff competition with the rival companies both in the unorganised and organised segments. Some bakery owners lease out their facilities to contractors for a stipulated time. Since most of the contractors are non-professionals, they are not answerable to the management. This leads to laxity in terms of putting a proper workflow of hygiene and cleaning systems. Bombay Bakers' Association has a membership of 2500 bakers, but most of the members are not aware of FSSAI Act.

The raw material in bakeries are stored in designated areas like flour, ghee and sugar are put on in separate shelves, away from the floor area in a vacuum packed room, equipped with sanitizers and deodorizers. The small oven rooms are maintained at a certain temperature for products like khari, toast and bread. “I have a contract system with a supplier, who manages a fleet of refrigerated vans and delivers products to respective outlets in a seamless manner. Waste disposal in the baking process is minimal and is taken care of by the Municipal Corporation. For installing a chimney, special permission from the Maharashtra Pollution Control Board (MPCB) is required,” Hemavand informs. At Shapur Bakery, machines are cleaned every four hours and HACCP guidelines for personal hygiene are followed diligently. As per the guidelines of the Factory Act, Kwality Bakery in Mumbai has set up a panel of certified government doctors who verify the personal hygiene of the staff and perform medical check-ups for any

Experts point out that the biggest challenge in food safety is the lack of manpower to enforce regulations, which can be addressed through Public Private Partnership (PPP). If the PPP model is being implemented, it will also bring down corruption levels.

disease on an annual basis. “The bakery has an in house pest control system in place to manage pests twice daily. Tanveer Pest Control manages pests like rodents in the bakery. Ingredients and other raw materials are tested at NABL accredited external laboratory," informs Abdullah. Fungal treatment is very necessary

Cleaning Systems

Hemavand Namdarian VP, Indian Baker’s Association Ingredients Business July - August 2012

Baker’s Update

This is how the basic concept of Hygiene Shield to bring down the cost was born two years ago. Bhadari thought: “What if we can the drive down the cost drastically, to enhance the visibility and generate awareness?”

in bakeries, as it can cause irreparable damage to the products. Bread products are baked at temperatures as high as 275 Degree Centigrade to get the desired product and hygiene levels. Most of the bread varieties have a short shelf-life and have to be sent to the market very fast. Kwality bakery has its own fleet of vans for delivery. There are other distributors also whose services are required in the process. Products are labelled as per the product category giving details of its shelf life. The hygiene workflow and process in big bakeries run through eight designated areas of production. There is a separate kitchen area for savouries, where all fried items like patties, samosa, rolls, veg puff, nonveg puff are made. Bakeries procure cleaning solutions and pesticide prescribed by BMC through the respective agencies. Pest control in most of the bakeries is done three times in a month.

Ingredients Business July - August 2012

Ashwin Bhadri

All About Certification There are three food safety certifications available in the market today: HACCP, ISO 22000 and FSSC. Ashwin Bhadri, Business Development Manager, Equinox Labs informs that at times, people find it very intimidating, due to certain reasons; one being the cost of the standard, application, audit and renewal. The biggest problem faced is how to implement it. In order to implement it, you have to call a consultant.” A consultant may charge any amount between INR 2 - 10 lakhs, which is phenomenally high for the average baker. The consultant helps the company develop the Food Safety Documentation and implement the practices over a period of 6 months to 1 year so that he can justify the amount of money spent on him. Suggests Bhadari, “What if we can the drive down the cost drastically, to enhance the visibility and generate awareness?” This is how the concept of Hygiene Shield was born two years ago. The basic concept of Hygiene Shield is how to bring down the cost.

Functionality of Hygiene Shield When Hygiene Shield is

implemented they randomly pick up samples in the quarter. Out of five samples, if four samples pass, the customer is able to maintain hygiene. If three pass and two fail, that is the score is less than 80 per cent, that's when the customer has to get re-audited immediately and improve their cleanliness parameters. “Unless you do this whole thing quarterly, that high level of discipline will not be maintained. Hygiene Shield is more of a result oriented approach and the certification initially acts as a differentiating factor and later on it becomes a standard, which drives business” concludes Bhadri. If a restaurant or any food outlet gets Hygiene Shield, it automatically becomes compliant to the standards set by FSSAI, which implies that the client has taken care of all the points, which any Food Safety inspector can check.

'ABC of FSSAI' In order to motivate bakeries in Mumbai to adhere to the rules of new Foods Safety and Standards Act, Society of Indian Bakers has released a list of 26 good manufacturing practices (GMPs) for the sector referred to as the 'ABC of FSSAI'. SIB has simplified the process with a check list and issued it to all the manufacturers. The list has guidelines for applying and obtaining licenses, attending food safety awareness meetings, educating the staff on the Act, exhibiting food safety posters in the factory, removing expired date goods, provision for dedicated area to clean vessels among + many others.

Event

International FoodTec India & PackEx India Koelnmesse YA Tradefair Pvt. Ltd., an Indian subsidiary of one of the world's leading trade fair organizers Koelnmesse GmbH, Germany will be organizing 8th edition of International FoodTec India – International Exhibition on Food Processing and Packaging along with its concurrent exhibition PackEx India – International Exhibition on Packaging Material, Technology, Equipment and Supplies scheduled to be held from Sep. 11-13, 2012 at Bombay Exhibition Centre, Mumbai. These shows are powered by, Anuga Foodtec – World's leading trade fair for food and beverage technology. As the world's largest democracy and a rising power, India has begun to play a bigger role on the global stage. As an emerging economy the country has experienced unprecedented levels of economic expansion, alongside China, Russia, Mexico and Brazil. India is a costeffective and labor-intensive economy with a strong manufacturing and export-oriented industrial framework. India is touted – The Growing Economy. India has the 2nd largest GDP among emerging economies based on purchasing power parity (PPP), which is USD 4.19 Trillion and is the 4th largest economy in terms of purchasing power parity (PPP).

Food Industry - A recession proof sector due to huge

Ingredients Business July - August 2012

domestic consumption in the country India's food processing industry is a dominant segment of the food industry with a share of 32%. India is the world's second largest producer of food, next to China. While India has abundant food supply by being world's largest producer of cereals and milk and second largest producer of rice, wheat, sugar, fruits and vegetables

and inland fish, only 2% of fruits and vegetables and 15% of milk is actually processed which exposes huge potential for the processing technology in this sector. Despite this, the food processing industry ranks 5th in size, contributing 6.3% to GDP, 19% to India's Industrial force and 13% to exports.

Indian Packaging Industry Poised for a fast growth

Event Alongside all the major sectors packaging industry in India is one of the fastest growing sectors with an obvious direct or indirect influence on all other industries. The total worth of the Indian packaging industry is about USD 13 billion, which is expected to

backed by a number of factors including enormous domestic consumption of food, beverages, agriculture products, pharmaceuticals, FMCG products, etc. and supported by the growing middle-class, increasing consumer purchasing power and a boom in

area of 20000 sq. mt. 12142 trade visitors from the relative industry sectors from India and abroad witnessed these products and services on offer.

PackEx India 2012 & International FoodTec India 2012 – Bigger & Better Continuing the success trends of 2010 edition PackEx India 2012 and International FoodTec India 2012 are receiving an overwhelming participation response from both national and international companies with confirmed pavilions from Germany, Italy, France, Europe, China and Taiwan. With over 40% international participation, the exhibition is expected to be the meeting place for “Who is Who” of Packaging user industries and food & beverage processing industry.

grow to about USD 14.5 billion by 2015. The industry's average annual growth rate stands at around 13-15%. India's per capita consumption of packaging stands at 1.3 kg, which is very less compared to our Asian neighbors like China and Taiwan showing 6 kg and 19 kg respectively. This reflects the great potential for business opportunities in the Indian Packaging industry. Growth in the Indian packaging industry is

the retail sector.

Retrospect 2010 – International FoodTec India and Packaging Show The previous edition held in 2010 became a landmark event for Indian Packaging and Food Technology sector with 366 companies exhibiting their products and services including 108 international companies and the exhibition was spread over an

With Industry leaders participating in the exhibition including companies like ACG Worldwide; Bosch Packaging; Heat & Control; Ishida; Veripack; IMA Industries; ITW India; Siemens; Beckhoff; Nichrome; Sanko Machinery; Shanghai Precise; IDMC; Hitachi; Buhler; Multivac; Habasit Ikoka; Reda; Diversey India; Sealed Air; Azo GmbH; FASA; Krueger & Salecker; CFS; GIMA; Sacmi Filling Spa; Sanko Machinery, Sapal SA; Visys NV; Domino Printech; Ecobliss; Videojet; Can Pack; Hindustan National Glass; Wraptech Machines; Kris Flexipack; Pragati Pack; Parksons Packaging; and many more, the exhibition will be one stop solution for all processing and packaging needs with live demonstrations of machines from over 100 + companies from world over.

Ingredients Business July - August 2012

Event FUTURE EVENT LIST

NATIONAL

INTERNATIONAL

Fi India 2012,

Vitafoods Asia

5-7 Sept 2012, Bombay Exhibition Center,

5 - 7 Sept 2012, AsiaWorld- Expo, Hong kong

Mumbai, India

www.vitafoodsasia.com

http://www.fiindia.ingredientsnetwork.com

iba

Foodtec India 2012,

16 - 21 Sept 2012, Munich

Concurrent Event

www.iba.de

• SnackTec India

Fi South America 2012

• Universe India

18 - 20 Sept, Expo Centre Norte, Sao Paulo, Brazil

11 - 13 Sept 2012, Bombay Exhibition Center (BEC),

www.fi-southamerica.ingredientsnetwork.com

Mumbai, Maharashtra, India Fi Asia (Indonesia)

www.foodtecindia.com

3 - 5 October 2012, Kemayoran, Jakarta, Indonesia Annapoorna - World of Food India

www.fiasia-indonesia.ingredientsnetwork.com

26 - 28 Sept 2012, Bombay Exhibition Center, Health Ingredients Japan 2012

Mumbai, India

3 - 5 Oct 2012, Tokyo Big Sight Exhibition Center

www.worldoffoodindia.com

www.hijapan.info/eng International PackTech India and drink

SIAL 2012,

technology India,

21 - 25 Oct 2012, Paris Nord Villepint - France

06 - 08 Nov 2012,

www.sialparis.com

Bombay Exhibition Center, Mumbai, India

Food Week 2012,

www.packtech-india.com

6 - 9 Nov, Coex, World Trade Centre, Seoul, Korea

PackPlus 2012

www.foodweek.info

7 - 9 December 2012, India Expo Centre, Greater Noida,

Hi Europe, Ni 7 NUW

New Delhi (NCR)

13 - 15 Nov 2012, Messe Frankfurt, Germany www.hieurope.ingredientsnetwork.com

Food Technology Show, 07 - 10 Dec 2012, India Expo Center and Mart,

Interfood Indonesia Expo 2012

Greater Noida, India

21 - 24 November 2012, JiExpo - Kemyoran, Jakarta

www.foodtechnologyshow.com

www.interfood-indonesia.com

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Ingredients Business July - August 2012

Event

Dairy Sector's Big Show Post show report Dairyshow – a three day event was organized in Hyderabad from 13-15 July at Hyderabad International Trade Expositions Ltd. The event was organized jointly by Active Expositions and HITEX in association with Government of AP. The event was also supported by NABARD, SERP, Progressive Dairy Farmers Association (AP) & FAPCCI. The first edition of the event was set against the backdrop of AP's Dairy sector emerging as the fastest growing in the country. AP is the second largest milk producing state in India as well as has the largest population of dairy livestock in the country. Another unique positioning of AP is the state having one of the largest private sector dairies with a plethora of dairy brands s like, Vijaya, Heritage, Creamline Dairy, Tirumala, Dodla, Masquati, Sangam

Dairy Show 2013 Highlights – what's in for Dairypreneurs • The event will be a gateway to exploring Indian Dairy sector • Networking • Launch introduce products, equipments and technologies • Over 150 exhibitors • Over 80,000 visitors • Separate pavilions on dairy farming and dairy processing • Live Animal Display • Explore national international tieups • Gather information on setting up of dairy ventures • Export of value added dairy products from India

Dairy, Vishaka Dairy etc. Majority of the AP based dairy brands have forayed into other states with their diversified brand portfolio. The event was inaugurated by the Chief Guest – Shri Kiran Kumar Reddy – Hon'ble Chief Minister of Andhra Pradesh with industry representatives and senior government officials joining him. In his inaugural address he asked all farmers to diversify into dairy farming as dairying has been positively impacting the rural income and changing rural lifestyles. India Dairy Association AP Chapter was also launched during the event by the Chief Guest. Over 40,000 visitors from all segments of dairy such as dairy farming, processing visited the three day expo. Apart from the expo of dairy equipments, technology and services by over 80 exhibitors a live display of dairy animals was also organized. The concurrent seminars on management and technology of dairy farming attracted over 500 delegates. A huge number of professionals from IT, Real Estate & other non diary sectors attended the seminars as many of them are planning their foray into dairy farming and processing at different parts of the state. Some of the exhibitors in the event were Abhinandan Agrovet, Abhumka, Advanta, Allflex, Alpha tech, Ayurvet, Bruker Optik GmbH, Creamline Dairy, Daruru Agromil, Delavel, Eco-cert, Everest, Fowler westrup, GEA Wesfalia, Indian Hyro Colloids, Indian Immunologicals, Intas, John Deere, Kamadhenu Dairy Park, Kemin, Krishna Industries, Masquati Dariy, NABARD, Perry Johnson, Pfizer, Poulvet, Pragati Plastoform, Provimi, Sachideva Fams, Srisai, Tool Tech, Universtal biotech, Venture Steel, Vet India, Vijaya Dairy, Zamil Steel etc. +

Ingredients Business July - August 2012

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