Sept_Oct 2012 IB by sameer modi

Sep - Oct 2012

Vol 3 Issue 2 Rs 100/-

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the Bakery

Business Special

Also Inside... GIRACT - Special Report s The future of Probiotics in Indian market

Functional Food

s The new school of thought on health foods by Prabodh Halde s The FSSAI rule on functional food group

Fresh for the lab

s The rules of Analytical Testing

Editor’s Note

n the time of recession, when everything else seems to nosedive, one segment that holds the promise of a better tomorrow is the Bakery Business. We, at Ingredients Business, have reasons to believe that in spite the current slowdown, this sector is all poised to touch greater heights. Given the right support from government, integration of high quality ingredients and technology, this industry could present opportunities that can kick start economies across the globe, including that of India. Globally the scenario is encouraging. A recent research conducted by Global Industry Analyst predicts the total bakery business to exceed $310 billion by 2015. The story in India is no different. Despite being predominantly unorganized – about 65 per cent of the market comprises of small and medium sized units – the industry, in the last five years, has grown at a rate of 8 per cent, which is more than the country current GDP growth rate. Yet, the total contribution of this 3,500-crore globally is negligible. This may be because the bakery industry in India is driven by the local demand, which is a miniscule 2kg per person as compared to 50kg in Europe. But with MNC taking over the humble pie by offering better products at economical rates, the past five years have not been easy for the average Indian bakers to say the least.

Contents

We get you the latest on the ‘ingredient of the hour’, Probiotics, and its widespread reach into the pharma and food corridors globally. An exclusive from Geneva-based food ingredients research specialist, GIRACT, it talks about the rise of this healthy ingredient, with special reference to the pharmaceutical world. And finally, we take on FOSHU. Initiated by the Japanese government way back in 1991, it has now emerged as the perfect, functional dietary antidote to cull diabetes, control high blood pressure and enhance healthy lifestyle in humans. In an era where healthy dietary supplements is the norm, the need of the hour is to have the right ingredients. With this issue of Ingredients Business, we hope to catalyze that movement with cutting-edge information and well-researched content.

Managing Editor: Satya Swaroop Directors: B.K. Sinha & Kamaljit S. Group Editor: Dev Varam Executive Editor & COO: Bipin Kumar Sinha Editor Incharge: Madhulika Dash Editorial: Suresh Vasudevan, Uday Tarra Nayar, Jyoti Pathak & Atula Imchen Consulting Editors: Prabhuu Sinha & Tripat Oberoi Deputy Editor: Tripti Chakravorty

Ingrained Challenges. Innovative Solutions

Group Director: Shamal Pote Head Marketing Services: Veerendra Bhargava Manager Marketing: Jimesh Patel, Nachiket Basole, Nalini Manikeri & Wilfred Moraes Strategic Advisor: Vinaya Shetty Head - Admin & Finance: Sunil Kumar Liaison Officer: Vrunda Gurav Support Executives: Agnel Dias, Madhavi Singh & Arvinder Kaur Sethi Head Circulation & Subscription: Rima Vaswani Circulation: Jawaharlal, Santosh Gangurde, Vijay Wangade & Khublal Yadav

India’s

Bakery Market Special Report

Pharmaceuticals Driving Growth of Probiotic Cultures in India Food Trend

Ingredients Business September - October 2012

For Advertising Contact: +91-98207 56210 jimesh@newmediacomm.com

FOSHU The New School of Thought in Health Foods By Prabodh Halde

Analytical testing is a smart investment, says Dr Nilesh S Amritkar, Envirocare Labs Pvt Ltd, NABL, FSSAI and BIS recognized Lab

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LAB Update

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Cover Story

Our cover story this month on Bakery Ingredients Market focuses on this very aspect of the market in India. It talks about the on ground issues plaguing the bakers, and the solutions that can give the industry the much needed breather, and a fillip for the much needed makeover. Balancing the Balance Sheet of Bakery Business, our other big feature here, deals with how a baker can reclaim his market with a few wise changes. Finally, we get experts’ opinion from the industry to answer the big question, Will Indian Bakery Business Ever Grow Up?

Founder Chairman Late Shri R.K. Prasad

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Dr. Nilesh S Amritkar Envirocare Labs

36 39 44 46

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Ingredients Business September - October 2012

Cover Story

India’s

A recent research pegs the Indian bakery market’s growth at a phenomenal 8% per annum and has valued the industry at a little over Rs 3,500 crore

Ingredient Ingrained Challenges. Innovative Solutions

t is a well known fact that India’s bakery segment, especially the ingredient companies, is faced with stiff competition from its foreign counterparts. Armed with better technology, know-how and novel ideas, these foreign companies have made rapid inroads into the lucrative market within a very short span of time. Though the demand for bakery products in India has always been on the rise, there is clearly a lack of awareness and the will to break new ground, which has helped global players to gain brownie points while exploring the market in India. A recent research pegs the Indian bakery market’s growth at a phenomenal 8% per annum (more than the current growth rate of the Indian economy), and has valued it at over 3,500 crore rupees with thousands of unorganized small-scale industries making for about 65% of the total production. The study also states that the current bread and biscuits production in the organised and unorganised sectors is estimated to be 20,00,000 and 15,00,000 tonne, respectively.

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Ingredients Business September - October 2012

While the figures are indeed encouraging, there is a flip side to

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Market

this story. As the business and the industry thrives, the challenges accruing out of it are also growing at a fast pace. Admittedly, the Indian bakery industry is not really geared up to face the daunting task that lies ahead, which is of striking a balance between the expectations and the performance. This is an equation vital to keep the sector in good health.

unorganized sector, stringent government regulations and legal complexities are a few of the many hurdles that cripples the bakery industry in India today. And unless, the head honchos of the industry find a way to circumnavigate these problems, if not overcome it completely, there is little hope of the bakery industry in India to sustain or to succeed.

Industry Scenario

However, there is a positive aspect to this issue of sustainability and success. The quest for survival has made the market players come up with novel ideas to effectively win the trust and loyalty of the

A steady rise in cost of raw materials, quality variations at source, ignorance about the new trends especially amongst the

Ingredients Business September - October 2012

Cover Story

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of the product. Towards this end, additives are mixed with bread flour to derive better consistency and erase any trace of natural variation in flour. The idea has been welcomed with open arms by the manufacturing fraternity since it saves cost adding to the profit margin. customers. The manufacturers have made subtle yet significant change in their approach towards customer satisfaction to remain afloat. The customers are now served with packaged and customised offerings that not only suit their specific needs, but go beyond just satiating their immediate demands — a step which may positively impact the profit margins and improved the bottom lines of the manufacturers in the time to come. To achieve this, the manufacturers have incorporated new enzymes, and are now making use of oxidants and antioxidants in making functional systems. They now understand that profitability also depends on quality, efficiency and consistency

The Growing Enzyme Market Using enzymes like Alpha Amylase, Lipase, Hemicellulase enhance volume, increase shelf life, improve crust colour and reduce fermentation time – all of which adds to the manufacturer’s final profit. Besides this, since there is a growing pressure on manufacturers to follow environment-friendly manufacturing processes, enzymes also come handy as they reduce carbon footprint, save resources, replace chemicals and increase energy efficiency. However, not many manufacturers are inclined towards using enzymes because of high cost of purchase involved. Enzymes available in the Indian market are largely

imported and therefore expensive. Undoubtedly then for an average Indian baker, who works on a thin margin, finds it very difficult to make profit. This has stunted the growth of enzyme market in India, thus keeping it relatively small in size vis-à-vis the global market. As Vinod Kandpal, Product Manager, Stern Ingredients puts it, “The enzyme market in India is growing at a rate of 6% per annum as compared to 4% in the last five years. More and more companies are now pitching in with their functional systems signaling a paradigm shift in the enzyme market.”

Consumer Awareness In contrast to the Indian food ingredient industry, the global scene is witnessing a massive growth in tandem with the everexpanding processed food market. Though small, the Indian industry is still quite colossal when seen in context with the domestic demand. The opening up of the economy and the advent of global players has brought about a sea change in the lifestyle of the consumers, especially the middle class living in urban India. The overall increase in disposable income and purchasing power has given a fillip to the growth in processed food industry, and in turn the food ingredient market.

Enzymes like Alpha Amylase, Lipase, Hemicellulase enhance volume, increase shelf life, improve crust colour and reduce fermentation time. In short, better product, better profits.

Ingredients Business September - October 2012

Cover Story

Outlining the huge gap in the market condition between other countries of the world and India, an industry insider says, “In India 90 % of the bubble gum and chewing gum segment is sugarbased, while only 10 % is sugar free. Whereas in USA, UK and Russia, 95% of the market is sugar-free and only 5% is sugarbased. The situation that exists in India today, in fact existed in these countries almost quarter of a century ago.”

Come to think of it, besides the lack of initiatives from the government, what additionally ails the Indian ingredient market is the fact that most of the ingredients are being imported into India as the domestic production is almost negligible. For the local manufacturers, this adds to the cost of production, which is passed on to the consumers. The high cost-price of the finished product adversely affects sales, which affects the profit of the manufacturer. This vicious circle does not allow the manufacturer to embark on any expansion plans, keep him grounded.

Need of the hour Research and development is a vital facet of the ingredient business anywhere in the world.

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With increase in the segment of health conscious customers, it has also become imperative for the manufacturers to produce

The ingredient market world over has been steadily growing for the last two decades. India however, has failed to be a part of this vast transformation because of the rigid regulatory system that does not allow an environment conducive enough for the market to flourish.

healthier bakery products, which are low in sugar, fat and calorie. They have therefore turned to using additives such as hydrocolloids, emulsifiers, sweeteners, plant sterol esters, probiotics and prebiotics. At the same time there is a growing demand for functional systems in dairy and non-dairy applications too.

Global Scenario

Ingredients Business September - October 2012

Industry experts though acknowledge this fact but insist that the situation in India is slowly undergoing a change now. The retailing trends have changed in the past decade, which has induced a change in the regulations. However, the change is relatively slow and requires some bold initiatives from the Government Of India if it has to match to the global standards.

While internationally, a lot of investment goes into doing R&D, in India the case is quite the opposite. Indian companies may be good at manufacturing enzymes, oxidants and antioxidants, but when it comes to doing research and development, they have no option but to depend on international exports and expertise. Indian companies are happy playing the role of a distributor or agent

or manufacturer of some other product. Novozymes South Asia Pvt. Ltd. is one such company that has its R & D centre in India, and is working on a number of local applications projects. They

the traditional, harmful chemicals besides being environment friendly. They have helped prolong shelf life, volume, crust colours and crumb structure of bred and other bakery products, thus enhancing the profitability of the

the emulsifying property of lecithin manifolds, which makes biscuits, cakes, confectionery etc. more tasty and crispy. Enzymes make the challenging task of bread making from non-wheat flours like rice flour and multigrain flour easy

An average Indian consumes only 2kg of bread annually, while it is 8 kg in Sri Lanka and 80 kg in Europe as a whole.

have come up with tailor-made applications for India, which will appeal to the taste and preference of the Indian consumer. According to Niels Miles Frandsen, Director of Sales, Novozymes South Asia, “Indian market is a burgeoning market with huge potential for future growth.” His company is therefore focusing on developing India specific applications. Zytex, one of the leaders in industrial biotechnology in India, is also in the business of developing and marketing innovative enzymes for a wide range of industrial activities, both in India and abroad. The company has a state-of-the-art R & D facility and application support lab approved by Department of Science and Industrial Research (DSIR), Government of India. The company has done a notable contribution in fermentation technology by developing unique enzymes like Nattokinase Enzyme (NattoLife) and GammaPolyglutamic acid (Aquadip).

manufacturers. But there is more to enzymes than just the aforesaid.

by modifying the composition of these grains.

Enzymes are used to make value added products from bakery waste by separating starch, fats and proteins and using them to make nutritionally rich products. The starch for instance is used for making sweeteners like glucose syrup, maltose syrups, invert sugars, fructose syrups and even alcohol. The proteins segregated can be used for making various nutritional and functional foods.

This has aided in increasing the consumption of bread in India in the recent past, however it still remains one of the lowest in comparison to countries globally. An average Indian consumes only 2kg of bread annually, while it is 8 kg in Sri Lanka and 80 kg in Europe as a whole.

Enzymes are also used to convert lecithin to isolecithin present in eggs and soyabean. This enhances

Nevertheless, the good news is that the Indian bakery industry is growing at the rate of 8 % per annum. This growth momentum has its impact on the ingredient sector as well. But since the

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The transformation has additionally resulted in spread of awareness amongst buyers, who have become more health conscious in recent times. This change in turn has given rise to a new trend, rather a new category of healthy foods, which, not surprisingly, has shown a double digit growth in the recent past. The changing times, demands and the standard of living of the buyers have induced the manufacturers to include enzymes in their process of production, which have natural advantage over the other chemical ingredients previously used.

Cover Story

Enzymes are natural substitute to Ingredients Business September - October 2012

Cover Story

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The import duties vary from category to category resulting in cost disparity. The only way to ease the situation is by extending the same taxation aid and export incentives, to one and all

Indian government does not have import entry barriers, the domestic ingredient manufacturers are facing a stiff competition from their overseas counterparts like Denmarkâ&#x20AC;&#x2122;s Danisco (Dupont) and enzyme supplier Novozymes and DSM food specialities.

Roadblock Regulations In addition to the abovementioned factors, the stringent rules also add to the slow growth of the industry. For example, The Special Additional Duty (SAD) on imports, which is passed directly to the importers giving them a free hand deciding and controlling the cost price of the finished product. The import duties vary from category to category resulting in cost disparity. The only way to ease the situation is by extending the same taxation aid and export incentives of the food processing industry to the food ingredient industry as well. Adding to the issue is also the technology imbalance. The specialty ingredients manufactured abroad are of much better quality

Ingredients Business September - October 2012

and functionality compared to the ones manufactured by Indians. Barring a few like Camlin Fine Chemicals Ltd. and Fine Organics, other manufacturers have failed to make their mark outside India. Again, MNCs like FSL, FDL, Danisco, Novozyme, Dowwolf, DSM and CP Kelco who have started their ingredient manufacturing business in India rely on countries like China, France, Germany, USA, Brazil, Taiwan, Italy, Turkey, Chile and Netherlands to procure raw material for these ingredients; thanks to the better quality and price that they get as compared to the Indian market.

Challenges and Solutions Much like the import scenario, the export scene in the country isnâ&#x20AC;&#x2122;t encouraging either. The main items figuring in the export list are emulsifiers, preservatives and Guar gum. Big players like Fine Organics, Spell Foods, Spell Organics, Lucid, and Kemin have found their clientele in countries like Malaysia, Brazil, Chile,

Peru, Nepal, Pakistan, Thailand, Philippines, Taiwan, Bangladesh, Sri Lanka, USA and African countries. The core issue of the Indian bakery industry lies in its fragmented structure. A major section of the industry comprises of small- and medium-sized entrepreneurs, who are happy being by themselves and ignoring the technological advancements happening world over. They are averse to change and therefore fail to appreciate the advantages of using long term sustainable solutions. They do not accept the fact that adopting and adapting to world order will only better their prospects of survival against the foreign onslaught. The need of the hour is to organize workshops and events for the local small and medium sized manufacturers to share the latest developments in bio-technology happening around the world. There is also an innate need to disseminate knowledge of innovative methods like distributor channel, industry forums, food technology with the help of research institutes.w Ingredients Business September - October 2012

Cover Story

Balancing the Balance Sheet of

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Business B

reads may have been in existence since long, but the rise in consumption has been a recent phenomenon. In fact, the demand of quality bakery products have risen considerably in the last few years, making the manufacturers think out of the box to meet the consumer expectations. Western influences that have made the customer more aware and knowledgeable about the processes and procedures involved in making

Ingredients Business September - October 2012

bakery products, have only added to the challenge. This has not only put pressure on manufacturers to remain in tune with modern times, but also upgrade and expand to serve their customer better.

Potential and Competition Increase in demand and the vast scope of potential growth has lured foreign bakers to India as well. While that has been good news for the end consumers, it has put the Indian bakers at the risk of

losing ground and their customer loyalty. Renowned for their international quality standards and innovative marketing practices, these MNCs have made local manufacturers think beyond the obvious and go that extra mile to retain their market share. To keep the foreign companies from â&#x20AC;&#x2DC;chaffingâ&#x20AC;&#x2122; them out of competition, and the market, the Indian bakery industry is adopting various ways and means,

including acquiring sophisticated baking equipment and technology and restructuring their financing mechanism. The competition is heating up by the day and adding to the pressure is the shortage of labour. With labour problem is in fact a perennial headache, which has egged the entrepreneurs to consider automisation of manufacturing processes and operations. This is done not only

to avoid the problems arising out of the shortage of skilled labour, but also to achieve higher productivity, save time and enhance safety standards. Access to the right kind of training and funding mechanism is encouraging more and more domestic players, big and small, to join the revolution. The result is visible as consumers and bakers are now opting for bakery products that are healthy and economical

Ingredients Business September - October 2012

Cover Story

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variant of the original. Think cookies made of multigrain flour instead of the traditional single grain flour and so forth.

providing quality education to underprivileged youths preparing them to take up jobs in the hospitality industry.

Corporate Innovation

The program focuses on teaching the youth basic housekeeping skills, delivering food and beverage services and bakery business. Communicating being a vital facet of hospitality industry, especially in five star hotels, the students are trained in spoken English. Students are also given basic computer knowledge. Self-grooming, personality development and personal hygiene also form a part of the curriculum.

The Taj Hotels Resorts and Palace has been the first corporate to take this discussion of the paradigm shift to the grass root level. The hotel has pitched in at an opportune time giving the process of transition from labour to automation get a fillip. As part of its Corporate Social Responsibility (CSR) activity, Taj has started conducting a hospitality skill training program called ‘Building Sustainable Livelihoods’ at Aurangabad in association with Pratham, an NGO involved in

includes a special segment on bakery. Under the Bakery module, students are taught more than 15 varieties of bakery products including bread, cake, puffs, croissants etc. The programme is designed to help the students get a job in the bakery industry or to start their own business. Certain exceptionally bright students are given opportunity to intern with the Taj Group of Hotels or any other equivalent hotel in India. To ensure that the partaking of education is done in the most ideal manner, Taj has devised a ‘Train the Trainer Program’ for its faculty. Moreover, students are taken on exposure visits and given hands on experience by employing them as

The program focuses on teaching the youth basic housekeeping skills, delivering food and beverage services and bakery business.

Ingredients Business September - October 2012

Cover Story

interns at one of the Taj property. The success of this initiative has induced Taj to open five new centers, besides Aurangabad, to help them hunt for talent at the grass root level. The proposed

youths in housekeeping skills, and food and beverage services, to help them become independent bakers. Last year the NGO introduced specialized training module for Bakery for those who interested in

their products the right kind of form, taste, colour and texture. At the end of the training programme the students step out having learnt not just how make delicious varieties of cakes but also items

cities where Taj plans to expand its programme base are Udaipur, Devgad, Satara, Dhamtari and Vijaywada. Pratham has pledged to support the Taj in its initiative the same as it has in Aurangabad.

Developing Entrepreneurship and Avenues Rajesh Thokale, Head, Vocational Skills Project at Pratham, says that Pratham, in association with The Taj, has been involved in this initiative since 2009. They have been training underprivileged

starting their own bakery business. But Partham isn’t the only one helming such a project. Khadi and Village Industries Commission (KVIC) also runs a training institute in Borivali, Mumbai, by the name of C B Kora Institute of Village Industries. The institute imparts training and education to hone the skills of its students, preparing them to meet the demands of the bakery industry. The faculty at the institute guides, moulds and mentors the students in basic concepts of cooking. Students are taught how to give

ranging from bread, pizza, burger, hot dog, cheese and brown bread. Besides orienting and honing the skills of the students, C B Kora Institute of Village Industries also grooms its students to become entrepreneurs and industry professionals. The students are made to understand the nuances of marketing and other administrative and managerial skills. The institute invites industrial experts to interact with the students helping them broaden their horizon and gain insight into how the bakery industry functions.

Government Funding

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Government has been doing a commendable job for the bakery industry by giving it a substantial financial support. For the small sector the state government, central government, nationalized banks and private financial institutions have come up with various finance schemes. National Small Industries Corporation (NSIC) also assists in lot of marketing as well as promotion for exhibiting the various schemes under Ministry of Micro, Small

Ingredients Business September - October 2012

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At present, PMEGP boasts of getting highest central subsidy of 35% in the country.

and Medium Enterprises (MSME). In spite such a strong support from the government, the lacuna in the functioning of the system gives rise to execution challenges, many of which are still to be identified, and streamlining of implementation process. According to Prakash Nair, President, Society of Indian Bakers, “Although the financing is in place, for the entrepreneurs, the lack of systematic approach translates into unnecessary delays and derailments, which adversely affects the balance sheet.” Further, Prime Minister’s Employment Generation Programme (PMEGP), launched by MSME provides finance to aspiring entrepreneurs for setting up bakery unit either in rural and urban areas. The Prime Minister’s Employment Generation Programme is the fusion of the

erstwhile Rural Employment Generation Programme (REGP) and Pradhan Mantri Rozgar Yojana (PMRY) launched in September 2008. The scheme is being implemented through 24 training centres across the country, and is considered to be one of the most successful finance schemes launched by the government of India. At present, PMEGP boasts of getting highest central subsidy of 35% in the country. One of the major reasons of the scheme’s phenomenal success is its simple model. Proposal to set up the bakery unit and selection of beneficiaries is done under the supervision of a District Task Force Committee with District Magistrate as the Head and State Director of KVIC as the Convenor along with other committee members.

After the project is sanctioned by the authorized nationalized bank, 90 to 95% of the project cost is released by the concerned bank. In case of general category, the beneficiary is expected to contribute 10% of the project cost and in case of weaker beneficiary, 5% of the project cost is to be borne by the beneficiary. The beneficiary is also given marketing support for the products produced in the units set up by him. Exhibitions, buyer-seller meet etc. are arranged to help the beneficiary promote and sell his products.

Baker Education The C B Kora Institute of Village Industries does not have much to boast about its infrastructure – the bakery unit of the institute has a set of four domestic ovens of capacities ranging from 28 litres

Ingredients Business September - October 2012

Cover Story

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needs is a year or two of internship in a good bakery before starting his or her own venture. It is as much imperative for the students to understand the advantages of PMEGP, as it is to understand other aspects related to bakery business and industry. The institute has therefore included this module in their 15day training programme, which

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Bakery Associations and Financial Institutions Bakery Associations like Society of Indian Bakers, Western Region are working at rural, urban and semiurban levels to spread awareness

EXHIBITOR PROFILE

Ingredients Business September - October 2012

The students are asked to prepare a project report wherein they have to account for rolling capital used in raw materials and the cost entailed as labour charges. These are the two pre-requisites to avail subsidy through KVIC in the PMEGP scheme. The Government of India, on its own accord, is doing its bit to spread awareness about PMEGP Scheme. Awareness camps are organized at district level by District Officers. District Village Industries Officer is in charge of the village industry sector, which includes bakery.

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and educate people about the opportunities prevailing in bakery industry. They run their campaign at places like Mumbai, Pune, Nasik, Kolhapur, Aurangabad, Satara, Ahmedabad among others. Talking about functioning of the Society of Indian Bakers, Western Region President, Prakash Nair says, “there is an urgent need to rejuvenate the current bakery industry in India by providing the aspiring entrepreneurs some useful insights into the immense

OVER 10,000 VISITORS EXPECTED Supported By picture for representational purpose only

Besides teaching the students the nuances of baking, the institute also ensures that the students gain more hands-on knowledge required to run a bakery. The students are told how to set up a bakery business, which needs more practical training and experience than finance. Therefore, once a candidate has stepped out of the institute having learnt the basics and nuances of bakery, all he

emphasizes on the fact that the PMEGP has the potential to open up a number of avenues for those seeking to start their own business.

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Besides teaching the students the nuances of baking, the institute also ensures that the students gain more hands-on knowledge required to run a bakery. According to Urmila Malviya, Senior Lecturer at C B Kora Institute of Village Industries, “the fact that the number of students opting to enroll in the Institute has raised manifolds in the past couple of years, suggests that the bakery industry is evolving at a rapid pace offering ample job opportunities to the aspirants.” She attributes this change to the rise in standard of living and lifestyle of the younger generation, which is now looking at newer avenues of study and employment.

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to 35 litres - but that has not stopped the institute from getting students from all over India. Since its inception six years ago, the institute has over 3000 alumni. The small set up does not stop the institute from promising and producing students who, after passing out, have bagged lucrative jobs in big industrial set ups by virtue of their skill sets.

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A resolution was passed in Maharashtra Legislative Assembly in 1992 states that the products of KVIC sector, including the bakery items, should be purchased by the state government.

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The idea behind bringing the financial lending institutions and the bakers face-to-face on a single platform will go a long way in bridging the gap and clearing the misunderstandings between bakers and financial institutions. There have been certain long

Ingredients Business September - October 2012

standing issues between the two parties related to sanctioning of the projects, including banks insisting on having collateral security before sanctioning the loans under PMEGP. Khadi Village Industries Board (KVIC) in conjunction with Ministry of Small and Medium Enterprise (MSME) has been discussing the issues with RBI and other leading banks and financial institutions to have clear guidelines on the matters. The RBI, in reply, has issued statements to banks and financial institutions clarifying that the beneficiary of the loan is not obliged to provide any collateral security for a loan of ten lakhs, and that PMEGP units are also eligible for the same. An initiative taken by the Union Bank of India deserves a special mention at this juncture. In an effort to streamline, speed up and bring in transparency into

sanctioning of the projects as well as settle margin money claims, the bank has introduced a novel concept of One Bank One Nodal Branch. Under this scheme, the bank has developed an e-tracking software, which will eliminate the need for large number of nodal branches thus making the process of implementation of the PMEGP scheme easy, quick and crystal clear. To encourage the existing bakers to carry on and to infuse confidence in the minds of the prospective bakers, along with financial buttress, what is also required is an assured market created through proper market linkages. Such market linkages are being provided by government owned institutions like Khadi Village Industries Board (KVIB) and Khadi Village Industries Commission (KVIC). They provide market linkages to the bakers with the help of government agencies. A resolution was passed in Maharashtra Legislative Assembly in 1992 states that the products of KVIC sector, including the bakery items, should be purchased by the state government. The resolution has given assurance to the bakers that their produce will not go waste, and the entrepreneurs do not incur financial losses due to lack of sale and demand. w

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growth potential of the Indian bakery industry. Towards this end, the Society strives to give these prospective as well as existing entrepreneurs valuable technical and marketing support. Various modules of building up the infrastructure for further expansion and growth are also discussed with them. The Society plans to invite leading financial institutions to their forthcoming seminars to be held in Jaipur and Nasik so that they can have direct interaction with them, which will help them understand financial nitty-gritty.â&#x20AC;?

Will Indian Bakery Business Ever Grow Up?

he Indian bakery sector may be growing at an exponential rate since the past few years, but the escalation is miniscule when compared to Western and European countries. Consumption of bakery products per household in India is not even one-fourth of that of the developed economies. The reason is not lack of demand but lack of basic infrastructure like electricity. The power supply is inadequate and expensive, which puts pressure on the operational costs of the manufacturing plant, thus raising the cost price of the products.

Market Demand Vs Technology The demand is rising irrespective of the high price because of the purchasing of the consumer has gone up considerably in past few years. Realizing the immensely lucrative growth potential, some of the leading bakers in India are

giving up the traditional open wood-fire baking technique and adopting new technology in baking. This new-generation baking involves installing ovens that run on both electricity as well as fuel. The electricity is used for running motors and heating is taken care of by diesel or gas. Besides saving the operational cost by being energy efficient, these new-age mechanized and electrical ovens are known to be far healthier than their traditional counterparts. Unfortunately, the technique has failed to appeal to the unorganized segment of bakers because of the high cost of purchase and installation of this technology. Defending the use of wood fire ovens in the existing small scale bakeries, Hemavand Namdarian from Indian Bakers Association insists that contrary to common belief, wood-fired ovens are

superior to mechanised ovens. He cites four reasons in support of his argument. To begin with, he says,â&#x20AC;? it is a misconception that wood-fired ovens are a threat to the environment. Wood for these ovens is sourced from sustainable forests, which are especially grown for commercial purposes. Two, wood-fired oven is economically more efficient than its modern counterparts since the heat generated from the burning wood and its embers last much longer. Three, wood-fired ovens do not release harmful gases like nitrogen and sulphur, which is the case with mechanized ovens. And last but not the least, the wood-fired oven does not burn fuel the entire day; it is only used to warm the oven.â&#x20AC;?

Marketing Strategies The ignorance of the unorganized sector is further fuelled by the apathy of the equipment manufacturers and suppliers Ingredients Business September - October 2012

Cover Story

Government Support

who do not pay heed to these traditional bakery owners since they do not have a proper marketing strategy in place. It seems, the only way to reach out to the unorganized sector of bakery owners is that the equipment manufacturers and suppliers join hands with the government to give leverage to this sector, both in terms of finance and marketing. The efficacy of the idea of mechanization can be gauged by

step considering Nagpur in those days was not as developed a city as it is today. The idea, thought to be drastic and path breaking, slowly started getting acceptance amongst other bakers of the city. Today, more than 30% of the bakeries in Nagpur have given up traditional way of baking and adopted the new-age technology. Justifying the lack of desire and will to change the gear on part of the small scale bakers, Industry

Asked why the government was not forthcoming on lending a helping to small bakery owners, the baker community informs that while the government is non-committal on the financing issue what they have promised is power at subsidised rates based on the location of the bakery to all those bakers who want to switch over to the mechanized set up. As per the new regulations enforced by the government, all the new bakeries shall have to install the eco-friendly mechanized form of baking system in their bakeries to

Today, more than 30% of the bakeries in Nagpur have given up traditional way of baking and adopted the new-age technology the success story of Haldiram, a leading name in the bakery products. The Nagpur baking unit of Haldiram adopted the path of mechanization about 19 years ago. It was a bold and a dynamic

Ingredients Business September - October 2012

experts say that the government has not done enough to encourage the small bakery owners, or the unorganized sector for that matter, to go for mechanization. If the government offered these bakers

avail this subsidy. This absolves all the bakeries currently in operation from having to incur the huge capital expenditure required for the change. Bakers however have denounced

such regulations calling it “impractical and costly”. The cost construction and operational limitations like the maintenance and cleaning of chimney will be too much for the small-time bakers to bear. The ‘10 ft. height of the chimney’ clause for example has a huge bearing on the fuel efficiency because such long chimney will lead to dissipation of heat and hence poor efficiency leading to more consumption of wood than average. In a meeting with the Chief Engineer Environment Department, BMC regarding the hurdles faced by the bakeries in converting from wood fired ovens to diesel or gas fired ovens The Bakers’ Association said that the huge amount of capital investment required to make the transition has been the biggest dissuading factor. Members of India Bakers Association and the Bombay Bakers Association requested the government of Maharashtra to give a subsidy for the same. They also have requested that designated banks should provide soft loans to bakers to fund the process of transformation.

comfortable with the LPG having it integrated into their work process, the staff is once again expected to make a paradigm shift by being asked to adopt mechanization of baking process. The staff of the bakery units does not want the history to repeat itself, and thus resisting change. The option of using Piped Natural Gas (PNG) is also not popular and cannot be implemented in all bakeries since the supply agency, Mahanagar Gas Ltd, does not have its network throughout Mumbai. Therefore, only those handfuls of bakeries that have access to PNG make use the facility and reap its benefits. Using Ethanol, a renewable source of fuel, is also in short supply, and therefore is not a reliable solution. Bottom line; the government has to first create the right kind of infrastructure and ensure that all logistics are in place before asking the bakeries have to witch over from traditional bakery system to new age system. The difference between woodfired ovens and electric or fuel fired ovens is while the latter gives

uniformity to the heating process and is very efficient in terms of performance, wood-fired ovens have the longevity. The shelf life of the super expensive fuel-fired/ electric ovens is just 10 years while that of a wood-fired oven is over 15 years. Needless to say, the maintenance cost of a wood-fired oven is minimal too, making it a viable option for many a smallscale bakers. The operating cost of electric ovens is also much higher than wood-fired ovens. Diesel and electric ovens are meant for bakeries where the volume of daily production is pretty high, which is not case with every bakery in India. In bakeries where the volume of production is not very high, wood-fired ovens serve the purpose better. The biggest drawback of woodfired ovens is that unlike the electric ovens they are neither environment friendly nor user friendly. The wood fired ovens throws up huge amount of ash and smoke into the atmosphere adding to the already high levels

Transition Vs Resistance Another major hindrance which is putting paid to the idea of mechanization in bakery industry is the resistance from the staff of the bakery units. In the past, when bakery units were asked to switch over from electricity to LPG, the transition was not easy. The bakery staff found it extremely hard to adjust to the absence of heat control mechanism in LPG a facility offered by electric heating system - making fine tuning of heating process arduous. Now, when the units have become

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an incentive in the form of subsidy in buying the equipments or giving them pipe gas connection, the bakers would be more than willing to embrace the change.

Ingredients Business September - October 2012

Cover Story Give Your Business

of pollution in cities and urban areas. The user is forced to always remain next to the oven and bear the enormous heat generated. This, in the long run, adversely affects the health of the user, in this case the baker and his staff. If you compare both types of ovens —wood-fired and electric or fuel fired ovens—economically, it is observed that the payback time of LPG ovens is a maximum of year while for the electric one, when converted into LPG by making

electricity fired bakery is much less and therefore, the construction cost too is less. Again, government regulation does not allow wood-fired bakery to be set up in residential areas, which makes it mandatory for a baker to go for only diesel and gas fired bakeries. It is practically impossible to construct a chimney rising 10 feet above a forty floor building standing next to the bakery. Bakers therefore opt to start the unit in slum areas where

An Edge

Ovens available today in the market range from small to large. Convection oven, deck oven, conduction oven and rotary rack oven are few of the types of ovens that are designed to suit every size of the bakery business. While deck ovens are meant for small scale bakery business, rack ovens are meant for large scale production. “While the basic baking technology remains the same in all types of ovens, there are certain features added as value

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 Organizations sharing their expertise and experience from across the nation.

It is practically impossible to construct a chimney rising 10 feet above a forty floor building standing next to the bakery. Bakers therefore opt to start the unit in slum areas certain structural modifications, the payback time is a minimum of two years. It is easy for a baker to switch over from diesel or electric oven to LPG run oven, but for a baker using the conventional method for baking, the transition may be very difficult.

the ‘chimney height’ regulation can be easy adhered to. The oven technology has come a long way from the days when wood fired ovens were the only option to make bakery products.

addition to certain types of ovens. There is a lot of research and development taking place around the world in these types of ovens to make them better in terms of form and functionality,” says an industry source.

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Real estate pricing plays an important role in deciding the kind of heating system a baker would opt for. For example in a city like Mumbai, where the cost of owning a piece of land or even taking space on leave and license basis, will cost a bakery owner anything from Rs. 50,00,000 to Rs. 1 crore and above, considering the vast amount of space required for setting up bakery units with wooden furnaces. Land required for constructing a liquid fuel or

Ingredients Business September - October 2012

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Ingredients Business September - October 2012

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with the high speed spiral mixer What are the national and takes only three seconds. international trends in Over the R&D inpast theseven Foodto eight years, there also has been a clear change Processing Sector? in the industry as far as sourcing of equipment concerned. Till only about In India, as isdescribed earlier, two decades ago, almost every large companies other equipment for a can afford to bakery was imported manage R&D from Europe, but now centers since the with China entering return on the Indian market, investment is very about 10 years long. However, ago, the priority has changed. many large Today countries like organisations are Taiwan and Malaysia setting up their are also making their R&D centres in presence felt in the India and the trend equipment market. is encouraging. Companies from these There is a cater huge to the countries scope open at a Indianfor suppliers innovation in the comparatively cheaper foods area. price and provide good Internationally, the too. quality equipments R&D sector is a Challenges and must for the food Solutions companies. Even in R&D, product The existing scenario development of the bakery and industry advance research is not encouraging. Finance been are shorthas term and a major hurdle long term for this, thereby processes. Many shifting theare onus is companies on thefor government, going product which needs to do development which a lot in order to gives results in 3 to 5inspire years.prospective However, entrepreneurs to start

Ingredients Business September - October 2012

advance research may take 5 to 10 years. In areas like health a bakery. The entrepreneurs supplements, food supplements, should be lured with attractive etc. advance research have an finance schemes. Theywill should be made aware of the financing upper advantage. schemes they can avail of. Very What are the factors that few entrepreneurs are aware of the trend is dependent governmentâ&#x20AC;&#x2122;s Packaged Scheme of Incentives, which is in force upon? for the past 25 years. The scheme The economical growth and absolves the entrepreneur from middle class buying paying any taxes andability octroiisfor at responsible for major in least eight years. The growth beneficiary food industry. The upcoming can also avail of 25% rebate under trends include fast foods, health this Scheme. foods and snack foods. The problems and issues faced by To what extent the bakery industry do are of such magnitude and complexity that it is not right to expect an overnight

Government policies and change. Problems as shortage lifestyle trendssuch affect the of skilled workers, rising costs of research and development operations including the evertrends?

increasing cost of flour, fuel and The Ministry of food processing stringent government licenses is helping R&D centres by giving have proved to be huge deterrents different support schemes. for anyone starting a bakeryI see a lot of opportunity in the health business. As far as shifting from supplements area since the old style of baking system to other implementation of the new food fuel efficient options and greater law this sector will have its own mechanization of operations regulations and many companies is concerned, the government from the Pharmaceutical sector needs to create an atmosphere will venture in this area. R&D conducive for such change. Till efforts are important to develop thenand the effective dream of products. India competing new with the outside world will at best remain a dream. w

Pharmaceuticals Driving Growth of Probiotic Cultures In India

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meals, the new technology has changed the and face of the industry. Research Development Even in case of Indian sweet like The impact of research and 'Sonpapri', today due to R&D development has been so efforts, the entire product has substantial that bun that shifted to packaged form which previously took almost half-anwas a 100% loose market just 5 hour to churn now takes only 10 years back. We will33continue to see seconds to churn buns, thanks similar changes in other traditional to the bun divider. Similarly, not foods andthe R&D technology will long ago kneading process play important tookan seven to eightrole. hours now

Special Report

R&D

new market study by Giract has shown that, unlike in other parts of the world, the market for probiotic cultures in India is dominated by their use in pharmaceuticals. This trend is rapidly spreading outside India to Pakistan and Bangladesh.

home or by local dairies, and these products do not lend themselves to addition of probiotics. Secondly, probiotic containing products are sold at a premium and appeal only to sophisticated urban consumers; and lastly, and most importantly, the average consumer is not aware of the benefits of probiotics. As a result he or she does not find a reason to buy probiotic dairy products.

In Japan and Western Europe, consumers expect to find probiotic cultures in functional foods sold in the chilled cabinet or in infant formula. According to WHO estimates, more than The benefits of probiotic cultures such 1.4 million of the 9 million child deaths as Lactobacillus Casei, Lactobacillus worldwide in 2008 were attributed to Exclusive Rhamnosus or Bifidobacteria are diarrhoea, 49% of these deaths occurred in widely known in the West and East five countries: India, Nigeria, Democratic Asia, even if their function is not Republic of the Congo, Pakistan and always fully understood. Advertising China. There is an urgent need for and communication by food manufacturers such as intervention to prevent and control diarrhoeal Yakult, Danone and NestlĂŠ have established probiotic diseases. Developing countries such as India continue cultures as the bringers of gut health, improved to struggle with nutritional and health challenges digestion, and boosted immunity. and bear the greatest burden of diarrhoeal diseases. Probiotic cultures have an important role to play in India is the biggest milk producer in the world but the reducing this burden. share of probiotic containing dairy products remains small. There are several reasons for the failure of Urban populations can benefit from increased probiotic containing dairy products to make a real consumption of probiotic cultures too. Stress, irregular impact in the Indian market. Firstly, traditional dairy eating habits, and increasing use of conventional medicines all contribute to ever increasing levels of products such as curd or dahi are often produced at

Giract

Ingredients Business July - August 2012

Ingredients Business September - October 2012

Special Report stomach upsets and intestinal discomfort among city dwellers. Probiotic culture containing products can help to reduce the intensity and duration of intestinal problems. It is estimated that there will be an 18% increase in the number of people over 60 years of age in India by the end of this decade (Indian Bureau of Statistics, 2008). This group suffers from an increased level of digestive problems and an aging population with

this market will continue to grow rapidly and almost double in size by 2016. Both probiotic containing functional foods and supplements, in the form of sachets or capsules, will contribute to this growth. Supplements, especially those intended for pregnant women, babies and young children, is a segment which has grown from nothing to a major market for probiotic cultures in only a few years. It will continue to be a driver for growth. This product form would be an ideal way of distributing probiotics to rural

India is the biggest milk producer in the world but the share of probiotic containing dairy products remains small. This is primarily because dairy products are mostly home-made. increasing disposable income creates a favourable environment for companies which produce and market probiotic products intended for geriatric patients. The magnitude of the need for better digestive treatments is shown by the size and growth of India’s market for digestive health products which amounted to Rs 15.1 billion (USD 285 million) in 2010, and is predicted to grow by 66% in value by 2015. The need for probiotic foods and supplements in India is evident, so why are probiotics not more widely used? In its recent study, Giract found that a lack of awareness of the benefits amongst consumers, and even amongst doctors and other health professionals, is a major barrier to wider use of probiotic foods and supplements. Added to this is the requirement for testing of supplements or treatments, other than probiotic containing foods, which restricts the use of probiotics to pharmaceutical products. Giract also studied the use of probiotics in China. The market for probiotic containing products in China was valued at almost USD 3 billion in 2011. Giract expects that

consumers in India but this would require a change in the law governing products making any kind of health claim. In India, production and sale of food products or food supplements without claims require approval from the FSSAI but any product for which a specific health claim is made must be approved by the Drug Regulatory Authority. This approval is subject to clinical testing to pharmaceutical standards. This is a serious barrier to the marketing of probiotic containing food supplements in India. As a result probiotic containing products are sold as pharmaceuticals. Giract’s study found that pharmaceuticals containing cultures is the fastest growing segment in the probiotic market in India, while it is an emerging market in Pakistan and Bangladesh. There are many hundreds of products on the market and manufacturers are focusing communication on health professionals to drive awareness and develop the wider use of these products to address the health needs of Indian consumers. After showing growth rates of 25-30% in recent years, the probiotic pharmaceuticals market has settled down to a healthy

ALLIANCE offers premium quality Food Ingredients & Additives for Food Industry in India and is open for other export market. ALLIANCE is established in 2000 and has been in business for more than a decade and has a strong presence in the Indian market. ALLIANCE is a Vibrant Company that provides Consumers in India with products of Global Standard and is committed to Long Term sustainable growth and customer satisfaction. ALLIANCE is focused on a vision to be the fastest & most reliable supplier & will achieve its mission by placing the needs of our customers first, supplying quality products & fostering continuous improvements in our people, products & processes.

PRODUCT LIST : AGAR AGAR GUM ASCORBIC ACID ASPARTAME BEES WAX BUTYLATED HYDROXY ANISOLE (BHA) CALCIUM PROPIONATE CARRAGEENAN GUM CASEIN & CASEINATE PRODUCTS FUMARIC ACID GUAR GUM – FOOD GRADE KONJAC GUM LACTATES– CALCIUM, SODIUM, POTASSIUM & OTHERS LACTIC ACID 80%, 88%, 90% LACTIC ACID POWDER 55%, 60% LACTOSE MONOHYDRATE/DC GRADE LECITHIN MALIC ACID NATAMYCIN NISIN PECTIN POTASSIUM SORBATE GRANULAR / POWDER (FOOD & PHARMA GRADE)  SODIUM ALGINATE  SODIUM CMC  SODIUM METABISULPHITE  SODIUM PROPIONATE  SODIUM STEAROYL LACTYLATE (SSL)  SORBIC ACID (FOOD & PHARMA GRADE)  TARTARIC ACID  TERTIARY BUTYL HYDRO QUINONE (TBHQ)  VANILLIN  WHEAT GLUTEN  WHEY PROTEIN CONCEN.-70 %  YEAST EXTRACT                     

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Ingredients Business September - October 2012

Special Report

What about the future of probiotic cultures in the Indian sub-continent? Giract predicts a healthy future for these ingredients. The combination of a real need, increased attention to preventative health care and increased living standards makes probiotic products attractive for the Indian

One key issue exposed in Giract’s work in India is the conditions under which probiotic products are often transported, stored and marketed. In India, the ambient temperature frequently exceeds 30°C. Is the endconsumer assured of a product which delivers the promise of live probiotic cultures? “Producers really need to think about how effective doses can be delivered in places where the climate makes survival of probiotic strains a

Truly Functional

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growth rate of around 15% year-onyear; a trend which Giract expects will continue for some years to come.

Food Trend

Foshu:The New School of Thought in Health Foods

By Prabodh Halde and Chetna Bhandari

unctional foods have been the topic of considerable interest in the food and nutrition industry for many years. However, the term functional food lacks a common regulatory definition. In India, foods are governed by the newly-framed FSS Act & Rules. The new food law of FSSA (2006) divides them into certain food groups like proprietary food, functional food, organic food etc., but regulations are yet to be framed to regulate these food categories. Not many countries have regulations to govern the abovementioned category of functional foods. However Japan seems to be an exception to this rule.

Producers really need to think and understand whether their products deliver real benefits to the end-user. Lengthy approval process is often the reason for a small probiotic market. challenge. They need to understand whether their products deliver real benefits for the end-user and should do this before the authorities start checking. Prevention is always better than cure” says Giract.

As probiotic ingredient manufacturers abroad come under increasing pressure to find new opportunities for growth they will need to focus their attention on developing markets such as India. Traditional probiotic markets in Europe, Japan and North America are slowing as consumers trade-down and choose cheaper products. The European Food Safety Authority (EFSA) has taken a tough line on claims leading to the disappearance of on-pack health claims throughout Europe. In this uncertain environment, India’s growing population and increased prosperity makes it an attractive opportunity for international suppliers.

The markets for probiotic cultures as well as the markets for probiotic foods, supplements and pharmaceutical products in China, India, Pakistan and Bangladesh have been studied in depth. The types of probiotic cultures examined include various types of Lactobacilli and Bifidobacteria. Probiotic culture-containing products covered include dairy, infant formula, supplements and pharmaceuticals. This in-depth study is based on a comprehensive analysis of the market data and on in-depth interviews with suppliers and end-users. “Choosing the right segments in Asia represents a real opportunity for producers seeking to grow in their shares of the worldwide probiotics market” concludes Giract. w

The probiotic ingredients market in India remains dominated by imports from Japan, Europe and the USA. What opportunities are there for local producers such as Unique or Microbax? This is one of the issues addressed in Giract’s study which contains the information needed by both importers and Indian producers of probiotic cultures to understand where the opportunities for growth will come from.

Ingredients Business September - October 2012

GIRACT (www.giract.com) , based in Geneva, Switzerland, is a leading transnational business research & consultancy organization specialising in food ingredients, additives and related fine chemicals and technologies. Giract has consultants located around the globe to provide in-depth understanding of the widely differing food cultures and ingredient solutions in Europe, the Americas, Africa and Asia.

Japanese have developed a very unique approach towards the growing interest in “functional foods”. Japanese Ministry of Health and Welfare (MHW) constructed a regulatory framework specifically to regulate products emerging in the territory of functional foods. Japan became the first country to have instituted an approval system for functional foods in 1991.

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consumer. Add to this the intensive efforts of the Indian pharmaceutical industry in communicating the benefits of probiotics to medical professionals and the result should be a recipe for continued growth.

DEFINITION Food for Specified Health Uses (FOSHU) refers to a group of foods containing ingredient with functions for health, and are officially approved to claim its physiological effects on the human body. FOSHU is intended to be consumed for the maintenance / promotion of health or special health uses by people who wish to control health conditions, including blood pressure or blood cholesterol.

BACKGROUND Japan currently is amidst of serious demographic crisis like declining birth rate, shorter lifespan and almost no level of immigration. Japan’s population is ageing faster than those in other parts of the world. Health care costs in Japan have been climbing steadily and expected to skyrocket soon. Additionally, lifestylerelated diseases like diabetes, hypertension, obesity and cardiovascular problems have also been on the rise. In order to prevent these diseases before treatment requiring drugs becomes necessary, the concept of FOSHU was developed. The FOSHU system was instituted in 1991 to review and approve label statements regarding effects of foods on the men and women. The Ministry enacted a new regulation system FHC in April 2001.

RULES AND REGULATIONS The current Japanese system for regulation of health is called Food with Health Claims (FHC). It is made up of two institutes, Ingredients Business September - October 2012

Food Trend

RULES AND REGULATIONS The current Japanese system for regulation of health is called Food with Health Claims (FHC). It

namely, Food with Nutrient Function Claims (FNFC) is made up of two institutes, namely, Food with Nutrient Function Claims (FNFC) and Food for and Food for Specified Health Uses (FOSHU). The

Specified Health Uses (FOSHU). The FOSHU products are in the form of conventional foods that FOSHU products are in the form of conventional foods that can be eaten as part of daily diet, and not as can be eaten as part of daily diet, and not as capsules and tablets. capsules and tablets.

Although the MHW is responsible for overseeing the FOSHU regulations, the regulatory process Although the MHW is responsible for overseeing the FOSHU regulations, the regulatory process is is administered by a private industry group called the Japan Health Food and Nutritional Food Prabodh Halde

Chetana Bhandari

FOSHU approval process is complicated and involves submission of samples and information to • Food must be conforming to product specifications

FOSHU approval process is complicated and involves till the time of consumption several and non‐government bodies. The be process starts with filing a FOSHU submissiongovernment of samples and information to several • It must governed by established quality control government and non-government bodies. The process methods, such as specifications of products and application, of application, the information approval and eventual marketing of the starts with filingreview a FOSHU review of by specialists, ingredients, processes, and methods of analysis the information by specialists, approval and eventual • A considerable amount of supporting information product. Along with the information and product samples, proposed labels and proposed claims marketing of the product. Along with the information is required as part of application procedure for FOSHU approval. Evidence provided with the and product samples, proposed labels and proposed are to be submitted during application. The flow of the FOSHU approval process is as follows‐ application must cater to three aspects namely claims are to be submitted during application. The effectiveness, safety and quality of the food. flow of the FOSHU approval process is as follows• Applications must include scientific documentation demonstrating the clinical or nutritional basis for a health claim; the basis for the recommended intake of the food; information demonstrating the safety and stability of the product; documentation concerning the stability; relevant test methods, and a compositional analysis.

The human clinical study data required in the substantiation may not be extensively double-blind, drug-type study, but should showcase its effectiveness at elevating human health. Any confidential information There are certain prerequisites for a food to There are certain prerequisites for a food to qualify for FOSHU approval. included in the application is well-protected by qualify for FOSHU approval. JHFNFA and MHW, and isn’t disclosed to outside • Its on human body must be proven • effectiveness Its effectiveness on human body must be proven parties without the formal approval of the applicant. • The product must be absolutely safe for This is a very important feature of this process in terms • The product must be absolutely safe for consumption consumption of maintaining a reasonably proprietary position for • Must be food that is eaten on a daily basis and not the products. • Must be is food that or is exotic eaten on a daily basis and not something that is rarely eaten or something that rarely eaten The products which are approved as FOSHU • Ingredients comprising the food must be exotic can carry the FOSHU seal, and the labels of such nutritionally appropriate products must include: the approved health claim;

•

Ingredients comprising the food must be nutritionally appropriate

Ingredients Business September - October 2012

recommended daily intake of the food; nutrition information; guidance on healthy eating; a warning against excessive intake, if necessary; any other special precautions relating to intake, preparation or storage; and other information. In order to widen the scope of the system, FOSHU has been classified into three categories, namely• Qualified FOSHU: Such foods wherein the evidence involved do not meet the requirements mentioned for FOSHU, or those with certain effectiveness but without established mechanism of the effective element for the function are approved as qualified FOSHU. • Standardized FOSHU: Standards and specifications are established for such foods with sufficient FOSHU approvals and accumulation of scientific evidence. • Reduction of disease risk FOSHU: Reduction of disease risk claim is permitted when the same has been clinically and nutritionally established in an ingredient. Currently the approved claims for FOSHU products are based on health uses for GI conditions, blood cholesterol, blood glucose, dental and bone health, mineral absorption and blood pressure. There are also claims approved in the reduction of disease risk category namely calcium and osteoporosis and folic acid and neural tube defect.

MARKET There is no question that the interest in the Japanese FOSHU market is increasing, both in Japan and elsewhere. Consumers are interested in foods with health benefits beyond those provided by traditional foods, and this will continue to drive the market.

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administered by a private industry group called the Japan Health Food and Nutritional Food Association Association (JHFNFA). (JHFNFA).

The FOSHU system represents an attempt to establish a formal approval system for functional foods that have beneficial health effects on humans

The FOSHU system represents an attempt to establish a formal approval system for functional foods that contain specific ingredients proven to have beneficial health effects. In addition to the health benefits, functional foods present new economic opportunities for many developing countries like India endowed with rich biodiversity and traditional knowledge of the health effects of certain indigenous plant species. Along with factors like lower labour costs, wider consumer acceptance, a well-defined regulatory framework is one of the requisites to achieve consumer safety and success in the functional foods market. Question now is when is FOSHU arriving in India? w Ingredients Business September - October 2012

Pre-Event

International PACKAGING

The Indian Packaging Industry, growing at a rate of 15%, and holding the 11th position in the world packaging industry, is expected to grow at a rate of 18-19% by 2015. This growth is expected to be driven by increased demand from the food & beverages and pharmaceutical industries. The food and beverage industry is expected to fuel demand for active packaging materials, while the pharmaceutical industry is projected to substantially increase demand for smart packaging. Presenting this optimistic picture of the industry, the Packaging Zone at PackPlus will provide a global platform to latest innovations and developments from companies like AKR Plastic Industry, AVP Papers, Bhavmark Systems (P) Ltd., Bosch Ltd., Domino Printech India (P) Ltd., Inpack Fabrications (P) Ltd., Nordson India (P) Ltd., Pakona Engineers (India) (P) Ltd., Uflex Ltd. - Holography Division , Unitech Engineering Company, Vibgyor International (P) Ltd., ACG Worldwide, Spheretech Packaging India (P) Ltd., Bandex Packaging (P) Ltd., BM Packing Machines, Banner Engineering India, Cyklop Packaging Systems India (P) Ltd., Ecobliss India (P) Ltd., Ishida India

Ingredients Business September - October 2012

Integration And Collaboration Across The Packaging Value Chain Panel Discussion 1 Packaging Solutions: Benefits of Integration & Collaboration across the Value Chain The session will begin with the problems being faced by the companies in India in integration of the packaging lines and collaboration between suppliers vital for successful integration. It will move on to case studies illustrating how success has been obtained in a few cases and what are the pitfalls. The discussion will highlight integration of end of line solutions with the packaging line and how the end of line connects onwards to the FMCG supply and distribution chain. The panelists will draw conclusions and answer questions on the way forward.

(P) Ltd., Millenium Packaging Solutions, Nichrome India Ltd., Superpack Packaging Machines (P) Ltd. and Valco Melton Engineering (I) (P) Ltd., to present innovations & developments from renowned

Food Technology Show, Pharma Technology Show and Automation 4 Packaging will come together under the Processing Zone of the exhibition. Some of the leading automation industry players have chosen the platform to showcase latest trends across the packaging value chain. Exhibiting in the segment will be companies like Parker Hannifin India (P) Ltd., Siemens Ltd., Autonics Automation India (P) Ltd., B & R Industrial Automation (P) Ltd., Exor India (P) Ltd., Kudamm Corporation, S. A. Automation (P) Ltd. and Simplex Controls (P) Ltd. The acceleration in industrial production and changes in consumption patterns have resulted in a high demand for basic and specialised supply chain

Sponsor: B&R Industrial Automation Pvt. Ltd.

The registerations are in full swing, exhibitors are busy sending invitations to their customers, organisers are occupied with promotional activities, the international speakers are scheduling their travel plans for Conclave, the hotels at Greater Noida are busy with reservation and the new venue with all its anticipation looks forward to host PackPlus 2012. Yes, itâ&#x20AC;&#x2122;s going to be bigger than before!

The Converting Zone of the exhibition featuring India Converting Show, India Corrugated Show and India Flexo Show will present companies like Accuweb Enterprises, Creed Engineers, Enigma Ventures (P) Ltd., Expert Industries (P) Ltd., Global Graphics Machineries (P) Ltd., ISRA Surface Vision â&#x20AC;&#x201C; GmbH, Kody Equipments (P) Ltd., Mehta Cad Cam Systems (P) Ltd., Pelican Rotoflex (P) Ltd., Shilp Gravures Ltd., SP Ultraflex Systems (P) Ltd., Uflex Limited (Engineering Division), ARS Automat, Insight Communication & Print Solution India (P) Ltd. and QuadTech Inc.

New Delhi (NCR)

2012

THink Tank

Radisson Blu, Greater Noida,

CONCLAVE

The

ith 200+ registered companies, PackPlus, the total packaging, processing & supply chain event, expects to feature more than 250 exhibitors in its 2012 edition. Presenting ten niche shows under four zones, the exhibition is scheduled from 7-10 December 2012 at India Expo Centre, Greater Noida, Delhi.

8 December 2012,

Panel Discussion 2 Future Demands on Automation for Packaging Lines - Open Technology is the Answer To obtain the best possible returns out of investment on automation, it is necessary to specify the equipment very carefully for packaging lines and move towards integration. Since the plant keeps growing, it is necessary to make specifications in a manner that options for future expansions are kept open. This can be achieved by specifying Technology instead of Brands. Technology should help to integrate machines and packaging lines in order to ensure optimum performance. The world is Coming to Greater Noida...

Email : info@packplus.in http://www.packplus.in/conclave For details contact: Lav: 9818243735, Divya: 9820413737

Panel Discussion 3 Sustainability- the Future Imperative: Approaches & Case Studies The session will focus on packaging sustainability using environmentally-sensitive life cycle analysis (LCA) methods. The panel will discuss bio plastics, biodegradation, recycling, down-gauging, reusability, energy optimization and reduction of carbon footprint. The discussion will focus on actual realization of sustainable outcomes within a defined time frame and the policy framework, which will enable a faster shift to sustainable and affordable packaging. Ingredients Business September - October 2012

Pre-Event management. Presenting a run-up of the highly potential industry, the Supply Chain Zone at PackPlus will host Bulk Pack, India Logistics Show and India AIDC Show with companies like Time Technoplast Ltd., United Enterprises, Tech Mech Material Handling Equipments, Kanpur Plastipack Ltd., Vivyd India and Schoeller Arca Time. “With PackPlus around the corner, the environment is full of activity. The team is working on several promotional campaigns through invitations, newsletters, e-mailers, SMSes, tele-calling, transit advertising and media coverage. Visitors from all over India and neighbouring countries are registering

Pre-Event themselves for the exhibition. We are all set for a new landmark,” said Neetu Arora, Director, PrintPackaging.Com (P) Ltd, the organizers of the Show. The PackPlus core team is also organizing a new format International Packaging Conclave to be held on 8th December 2012 at Greater Noida, running parallel with the second day of the PackPlus Exhibition. The Conclave has been structured around panel discussions and round tables involving packaging managers and global packaging ‘thought leaders’. w For more details log on to www.packplus.in

Making Milk

Healthier

With lactose intolerance on the rise across the world, could Lactozyme Pure prove to be the answer to the dairy business woes?

e all are born with enzyme lactase. This is the enzyme that provides us with the ability to digest lactose, the predominant carbohydrate in milk and milk products. But as we grow older, the production of the enzyme reduces in the body causing Lactose Intolerance. And though the degree of reduction, and the condition, is often genetically determined, given the changing lifestyle, it is now estimated that approximately 70% of the world population today suffers from lactose intolerance, in different degree of course. In fact a recent study predicts that 70 to 90 percent of Asian, African American, American Indian and Mediterranean adults lack this enzyme. This new finding while has egged the food industry to find healthier alternatives to meet the renewed calcium demand in the market, for the dairy business, it has thrown open a challenge to find cost-effective, safe ways to remove lactose from milk, and make it more digestible.

involved and the inflexibility of the system to newer demands, filtration has been a choice for a limited few. In India though, it was not a viable option, giving rise to the need of finding a safer, cost-efficient solution. The answer came with the lactase enzymes. Lactases work by breaking down lactose to a mixture consisting primarily of glucose and galactose, making milk digestible for everyone. Used extensively by ice cream manufacturers worldwide, the technique also makes milk naturally sweeter. In addition to that, this enzyme is robust and capable of working at different pH ranges found in most milk and milk-based products, including fresh milk, UHT milk, ice cream and lassies. Its high purity nature also helps improve filterability, and reduces the likelihood of the milk product developing off-flavors. This is of particular use in the production of UHT milk, which is transported to long distances, and is need of a better shelf-life. Lactase treated milk is suitable for consumption for more than six months.

One of the traditional way of tackling this issue was by removing lactose from milk by using the filtration technology. But given the significant investment

Such is the efficiency that lactase now has also ventured into the market of supplements for those who want to enjoy milk without the fuss. w

Ingredients Business September - October 2012

Hot n’ Nice A preview to The World Tea & Coffee Expo 2013

he World Tea & Coffee Expo 2012 is India’s only trade show dedicated to tea and coffee sectors is all set to make its debut at Bombay Exhibition Centre, Goregaon, Mumbai, India from February 15-17, 2013. At common platform for both consumers and manufacturers of tea and coffee, this exclusive trade show will see all the leading global companies associated with tea and Coffee showcase their products and technologies.

Kenya, China, and Sri Lanka. India, which exports more than two-thirds of its coffee output, grows coffee primarily in its southern part. Recently, coffee too has become very popular in India, especially amongst the youth thanks to entry of new chains like Barista, Café Coffee Day (CCD), Costa Coffee, Gloria Jeans, and others. With domestic coffee outlets set to increase manifold over the next 3 years, in addition to foray of global players such as Starbucks and Dunkin’ Donuts, the coffee industry is likely to witness healthy growth in future.

The event will also be attended by P. Kapadia leading trade bodies, including Tea Director Board of India. (Govt of India), Federation of Indian Tea Traders WTCE 2013 will serve as the ideal Association (FAITTA), Bombay Tea Traders platform not only for showcasing Indian Tea & Coffee Association (BTTA), India-China Chamber of brands and technologies but also for International Commerce & Industry, Small and Medium Business companies to seek market expansion & branding Development Chamber of India, Confederation prospects in India. The event will thus serve the twin of Indian Small Tea Growers Assoc (CISTA) and purpose of acting as a sourcing platform for Indian Darjeeling Tea Association. companies and as marketing avenue for seeking Showcasing their products, brands and technologies at international buyers. The event shall facilitate striking the Expo will be 100 Exhibitors from across the world. of deals, joint ventures and signing of major contracts. This will include the top tea & coffee manufacturers, In view of the uniqueness of the show, it is expected to tea gardens and coffee estates, wholesalers and dealers, be attended by over 10,000 trade buyers and general raw materials suppliers, machine manufacturers, MFRs visitors. and packaging companies, chain stores /franchisors, WTCE 2013 shall also include Buyer Seller Meets Fine Chocolate and Gourmet Mint MFRs, processors & Seminars to enable entrepreneurs to access latest and processing machinery MFRs, vending machines developments in trade and technologies in the manufacturers, flavoured beverages manufacturers and international markets. w manufacturers of equipment and appliances. Among the most popular beverages, consumed both in India and elsewhere in the world, it would be the first time that it would bring traders from the top two tea producing nations – China and India – under one roof. India is the second-largest tea producer and consumer after China and fourth largest tea exporter after

The principal organizer of the show is Sentinel Exhibitions Asia P Ltd [SEA], a part of the Sentinel Media Group. The co-organizer is Mumbai-based M/s Alex Events, an event execution company since the past 8 years. For further information please log onto www.worldteacoffeeexpo.com or email to info@ worldteacoffeeexpo.com.

Ingredients Business September - October 2012

News Desk

Lab Update

Turning

A new Phase With functional food becoming a norm world over, India is well on the list next, says Prabodh Halde

unctional food isn’t an alien term anymore. Come 2013 and our markets will see an influx of new products and ingredients, especially in the category of nutraceutical and functional food. And while many of these ingredients would be introduced for the first time in India, FSSAI has already laid the rule on such imports. Here, we give the dope on the new food law regulations.

The Basis It has been provided under Schedule 1 of FSS (Licensing & Registration) Regulation, 2011 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 FSSA licence. Product approval before applying for a central licence is imperative.

Businesses Covered All the food business operators who are manufacturing or importing any article of food containing ingredients

Ingredients Business September - October 2012

or substances or employing processes or technologies whose safety has not been established.

The Approval Each product or ingredient would garner individual application for approval in the format prescribed by the authority, accompanied by a demand draft of Rs 25,000 in favour of senior accounts officer, FSSAI payable at Delhi. This sum will be utilised towards initial screening of the application by the Approval Screening Committee. These application will be submitted under the header of “New Product/Ingredient Approval”. Further assessment, classified under category B, will be done by the scientific committee for the additional payment of Rs 25,000.

The Process Administrative information, technical details, information on efficacy and nutritional impact of the product are the aspects to be covered by the applicant. Technical information is the second section of the application. Name of the new ingredient or new product must be provided. In case of product application, the common name, product composition and the brand name if applicable must be provided. With respect to new ingredient application, the chemical or generic 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 of the product/ingredient as defined along with its composition and its affects and sideeffects for different category of people should also be detailed in the form. w

TIMELY TESTING FOR TASTIER TIMES Analytical testing is a smart investment, says Dr Nilesh S Amritkar, Envirocare Labs Pvt Ltd, NABL, FSSAI and BIS recognized Lab

during the course of its Food nlike the previous act, which spoke about adulteration in Business. food, the recent food regulations A. Clause 4: Technical person to has seen a paradigm shift to Food supervise the production process. Safety and Food Science starting from the very definition of ‘Food’. It B. Clause 7: Maintain GMP and defines even the water used during GHP as per Schedule 4 of the food processing as ‘Food’. This regulation. water may be used as ingredient or C. Clause 9: Ensure raw materials for washing utensils, but in both the case, water needs to be potable. are of optimum quality. The act also defines ‘Food Business’ D. Clause 11: Ensure CIP in a scientific way from Farm to Fork. It means any undertaking, E. Clause 12: Ensure testing whether for profit or not and of Chemical / Microbiological whether public or private holding, Dr. Nilesh S Amritkar contaminants in food products at carrying any of the activities related Envirocare Labs least once in six months (based to any stage of manufacture, on Historical Data and Risk processing, packaging, storage, assessment) transportation, distribution, import and food services, catering services, sale of food or food ingredients, CHALLENGES comes under the purview of the new act. First is to convince the FBO that analysis of their food products is not a paper work, but a proper scientific The regulatory requirement takes safety and science approach to secure safety of their customer and into consideration right from applying for a license to maintaining the license for successful operations their businesses. Do not do analysis for sake of it as I of the Food Businesses. Annexure 2 of Schedule 2 of consider – analysis leads to paralysis. Regulations requires Chemical and Bacteriological Have a targeted risk-based approach towards testing, analysis of water used in food process. In addition to like nutritional parameters, pesticide/heavy metal this, water needs to be checked for pesticide residues residues, adulterants and finally pathogen analysis in case of bottled water and other beverages. more important for high risk Foods. Annexure 3 of Schedule 2 of Regulations inculcates the basic principles of science to maintain the license Think in terms of Analysis and Beyond… w

As per the new law, even water - whether used as an ingredient or for cleaning - too comes under the definition of food, and needs to be potable

The author is VP Association of Food Scientists & Technologists (India)

Ingredients Business September - October 2012

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Ingredients Business September - October 2012

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Ingredients Business September - October 2012

Post Event

Perfectly

‘Packaged’ The 2012 Chapter of PackEx India & International FoodTec India was yet another resounding success story

ackEx India & International FoodTec India 2012 received an overwhelming response from the India as well as global industry leaders. With the presence of who’s who of the industry and over 11,385 trade visitors attending the show, the exhibition clearly emerged as the most sought after trade fair for Packaging and Food Processing sector in India, and the neighbouring countries. The exhibition was inaugurated by Michael Siebert, Consul General of Federal Republic of Germany in Mumbai in the presence of august gathering of some of the industry’s top names including Rajesh Gandhi, President, Indian Ice Cream Manufacturers Association and Managing Director , Vadilal Industries Ltd; Sanjeev Gupta, President, AFTPAI and Managing Director, Kanchan Metals Pvt. Ltd.; Ashwani Pande, Managing Director, Koelnmesse YA Tradefair Pvt. Ltd. and Matthias Schlueter, Product Manager, Anuga FoodTec, Koelnmesse GmbH.

In his inaugural address, Siebert outlined the importance of Food Processing and the Packaging sector in the overall growth and development of the economy in the country. He also highlighted the trade relations between India and Europe with respect to these sectors. While focusing on the packaging sector, he pointed out that the food processing and packaging sector go hand-in-hand, and how this has become an appropriate platform provided by Koelnmesse YA trade fair to not only Indian exhibitors to widen their growth potentials, but also to the international companies looking to explore the Indian market. Siebert also emphasised the importance of Indo -Europe co-operation in this regard, and extended his support in working towards the same in the years to come. Ashwani Pande, Managing Director, Koelnmesse YA Tradefair Pvt. Ltd. in his speech, acknowledged the support and co-operation extended by all the

With the presence of over 11,385 trade visitors attending the show, the exhibition clearly emerged as the most sought after trade fair

exhibitors by way of supporting these trade fairs and making them a huge success year after year.

conversion ratio with many deals getting finalized during the show itself.

Apart from the posse of visitors, the major highlight of the exhibition was the quality of the visitors with the top management of the companies including Chairman, CEO, Managing Directors and Heads of various divisions seen indulging in serious discussion with the exhibitors. The interaction resulted in high

Among the visitors were key decision makers / personnel from the top management of companies from all the major user industries like Food, Pharma, Beverage, Dairy, FMCG, Textile and Retail sector from India and abroad.

Important Statistics & Event Highlights

337

Exhibitor

11,385 Visitors

Area Covered :

19000 sq mt

International Delegations : • The Kingdom of The Netherlands • The City of Brampton, Canada • Consortium for Commercial Promotion of Catalonia, Spain

Individual Participation from :

Austria, Belgium, Greece, India, Japan, Korea, Lithuania, Malaysia, Poland, Scotland, Singapore, Slovenia, Spain, Sweden, Switzerland, Thailand, The Netherlands, Turkey, Ukraine, UK, USA.

Concurrent seminars • Seminar with the theme, “Emerging trends in Ice cream industry” was organized by Indian Ice Cream Manufacturers Association (IICMA) on Sep. 11, 2012, the first day of the trade fair, which, in fact, got transformed into a big event for all the stake holders of Ice Cream industry with the attendance of top management of all major brand owners including Hindustan Uniliver, Vadilal Industries, Amul, Havmore, Naturals, Hatsun Agro, Scoops and many more. The seminar was addressed by eminent speakers from India and abroad who spoke about various aspects of emerging trends in the ice cream industry in India and the challenges being faced. Over 200 delegates attended this seminar.

Indian Exhibitor

174

163

International

Exhibitor

Exhibitor Participation from :

26 Countries

Country Pavilions from : Germany, Italy, France, Europe, China, Taiwan.

the second day of the trade fair by Indian Dairy Association (West Zone). The seminar was attended by over 150 delegates and was addressed by eminent speakers from across the globe. They highlighted the untapped potential of the cheese industry and the ever increasing demand for Cheese in India. All the speakers, delegates and IDA-WZ officials present during the seminar paid homage to the father of white revolution, Late Dr. Vergheese Kurien. w

Mr. Rajesh Gandhi, President, IICMA in his address, conveyed thanks to all the speakers and delegates of this seminar for making this event a huge success. Seminar with the theme “Cheese – The future milk product of India” was organized on Sep. 12, 2012,

Ingredients Business September - October 2012

Post Event

BIGAND BETTER

With over 5,200 plus attendees in a span of three days, the 7th edition of Food ingredients (Fi), India was once again a grand success

erious discussions. Tie ups. Strategic alliances and a promise for a better “food” future. These were a few of the highlights of the recentlyconcluded Food ingredients India 2012, at the Bombay Convention and Exhibition Centre from the September 5-7, 2012. Into its seventh year of providing a platform for industrial players and experts to meet, greet and interact, Fi this time witnessed one of the largest gatherings of professionals from the food and beverage manufacturing, producing and processing industry across the country, and even abroad. With over 110 exhibitors showcasing a wide range of food, health and natural ingredients for the rapidly expanding food and beverage industry of India, the event worked as a stage for players of the market to meet the ever-changing demands of the end consumers. The three-day show also presented the opportunity for the visitors, and participants, to discuss and get updated on the latest trends and technologies in the food industry, the innovation in the field of food ingredients and the importance of health and natural

ingredients in the food and dietary supplements industry. But most importantly, the three-day event gave the industry a platform to brainstorm on how to shape the future of the industry that is fast moving towards health. It proved to be the platform for discussing new, innovative ideas to tackle the demands of the rising health market, and how can synergies be built to between the bigger players and the smaller manufacturers to meet the demand of the market that is all set to grow three times in the years to come.

Ingredients Business Resource Directory

2013

RD B I e h in t d e t s i our y e Get l s a wc d o n h s a d e l i n f a ro p et y g n r a a t p r com you s!! o t n s o i t l l c i u prod ce worth M audien Call us now for your FREE copy

Seminars and pnel discussions were also a big part of the event that saw some of the established economies and developing ones participate in full strength. Among the countries taking part in the event were the United States Of America, UK, UAE, China, Malaysia, Sri Lanka and Nigeria. The suprising element of course was the consensus on the common issue of finding the right ingredients.

Manufacturers of: Bakery products, Confectionery Institutes, Convenience foods, Functional and health foods, Food Ingredients, Nutraceutical Products, Organic foods, Functional Food & Beverages Food supplements, Research institutes, Edible Oil Manufacturers, Baby Foods, Ice Cream & Desserts, Snack Foods & Cereals etc...

The event received a tremendous response with over 5200 attendees from all over the world and from different parts of India. The seminar sessions were highly appreciated by the attendees and the exhibitors. w

Industry: Bakery & Confectionary products, Dairy products, Cocoa & Cocoa products, Food Processing Industries, Beverages, Health products, Natural Products, Associations, Consultants, Nutraceuticals and Government Bodies.

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Ingredients Business September - October 2012

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Ingredients Business September - October 2012