Food Marketing & Technology India July 2014 by People and Management ( A HR magazine)

Giant Steps

Welcome to the July issue of Food Marketing &Technology!

In Europe people were startled by reports stating that living animals were brought from Germany to Italy for slaughter. The meat was then re-transported to Germany, processed, packed and sold. It was even exported to France and Spain.

The installation of the Narendra Modi government and the buzz over the Union Budget has given rise to a sense of expectation in the country. The food processing industry too has a wish list. During a meeting with the Minister for Food Processing Industries, Harsimrat Kaur Badal, a delegation of the All India Food Processors Association stressed the need for greater financial incentives in order to boost investment in the sector. The delegation also rightly pointed out that there was a need to quickly sort out inter-ministerial issues related to FSSAI, Ministry of Agriculture and various state governments. The labelling controversy is a case in point, where a good move has been stalled by lack of clarity. Everybody agrees that the FSSAI’s move to enforce labelling standards will help eliminate any compromises with product quality. However, the ambiguity over the issue has just created confusion that has hardly dissipated over time.

These reports triggered a movement towards regionalisation. Many consumers in southern Germany now prefer Bavarian butter instead of buying Irish butter because they won’t accept long and money-wasting transport of produce and products. In India too, regional marketing by retail chains is a topic that is gathering momentum. The PHD Chamber of Commerce calls for revisions in regulations. Further development of the retail sector is as important as the improvement of infrastructure. Many countries can only dream about an increase of five percent of the GNP. In India, food inflation is higher than the general devaluation of money. And four percent of the growth turns directly into waste and loss of produce. Other countries can hardly serve as a model for India; the situation is just too complex. But specific experiences may help. In Northern Africa and Latin America making the supply chain from the farm to the consumer more stringent brought in good results. It starts with the farmers. They should be put in a position to make their living from their work. Product losses result in lower prices being paid to farmers. This is a problem, because grass root economy in India is still much more important than elsewhere.

But all indications are that the new government is quickly on the move. The Minister’s plan to create a food map for India will help the industry to strategise and plan better. Other plans include strengthening the ‘farm to shelf’ link by setting up mobile processing vans and small village level processing units to ensure produce reaches the market and wastage declines. If implemented quickly and efficiently, such measures will help bring down inflation and strengthen the structure of the Indian food processing industry. Food safety is critical in today’s world and we have a strong emphasis on it in this issue. The article ‘Inspections & Food Safety’ points out that high quality inspections with the help of trained personnel can ensure food safety from farm to fork, boost consumer confidence, facilitate increased food exports and reduce costs. Taking the concept further, the article, ‘Controlling Critical Points on Your Production Line’ focusses on how to identify and secure the critical control points of food production lines. There is, of course, plenty more to read including our regular Food News and Industry Spotlight sections which will keep you updated on all that’s happening in corporate boardrooms and research labs. Happy Reading!

Big steps into the future will be made out of many small steps. One after the other. Best regards

Benno Keller

keller@ harnisch.com

Ian D. Healey

healey@harnisch.com

Linda Brady Hawke

linda@lbassociates.com

July 2014

Around the Food World 28

PackPlus A review of the happenings at PackPlus 2014

A Round Table organised by EMPI Business School in partnership with the Food Safety & Standard Authority of India.

Food News

A brief look at corporate happenings

Ingredients

Creating Sustainable Food Chains

Efficacy of Pro & Prebiotics Pro & Prebiotics can be effectively combined to give food adequate nutritional boosters.

Camel Cheese A case study on how camel owners in northern Africa were able to improve the use-value of their livestock by developing camel cheese.

Global Food Industry & Future Trends Evolution of product portfolios are essential if companies are to stay ahead of the competition, says the author.

Industry Spotlight

A check on whatâ&#x20AC;&#x2122;s new in the industry & research labs

Processing

Innovations, New Products & Trends

Sorting Intelligence The potato strips Sort-to-Gradeâ&#x201E;˘ feature introduced by Key Technology for all belt-driven G6 optical sorters enables accepting or rejecting each defective piece to control the quality of output to a defined grade.

Supporting Vanilla Farmers Unilever, Symrise & GIZ join forces to support thousands of vanilla farmers in Madagascar.

Technology Updates

Production Lines & their Critical Control Points A look at how to identify and secure critical control points on food production lines.

Inspections & Food Safety The GSFI Focus Day India 2014 conference held in Delhi highlighted the fact that the dire need for better safety management and auditing practices to strengthen food supply chain in the past has led to the setting up of new industry standards and practices.

Dominoâ&#x20AC;&#x2122;s new 100 percent mineral oil-free (MOF) black ink addresses increasing concerns regarding migration of printing inks and mineral oils onto the carton board and food packaging.

Keeping up with Production Speeds Integrating the right coding systems with flow wrappers can help baked goods companies get a competitive edge.

Events

Oil-Free Black Ink

Marketing

Puratos introduces Breads of World concept

Food & Beverage Tech

International Packtech India 2014

Pack Plus South 2014

Annapoorna

FI India

National Cold Chain Summit 2014

Event Calender

India Cold Chain Show 2014

India Food Ex 2014

Dairy Tech India 2014

Events

Packaging

Food News

Unusual Ice cream Flavours to beat Summer Heat

abrai’s has developed unique ice cream flavours to help its customers beat the summer heat. They are unusual in their ingredients and flavour pairings. For example, Sichuan Peppercorn by Pabrai’s Fresh and Naturelle. With its unique flavour and scent, the Sichuan peppercorn is delicious in small quantities. It is used extensively in Chinese cooking, whether in marinades, stocks, dry seasonings or sauces. The berries are from the prickly ash tree and have a numbing, sour, almost citrus or red currant flavour and a woody, warm scent. Sichuan pepper is an important element of the five-spice powder and adds a lift and biting citrus flavour to roast meats. Its presence in ice-cream is truly innovative. Yet another innovation is Wasabi by Pabrai’s Fresh and Naturelle. The hotness of wasabi is more akin to that of hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. While wasabi’s tingling taste makes a delightful addition to raw fish, and nuts, its tangy flavour also makes for a surprisingly edible and extremely interesting ice cream. Other innovative flavours in trend include Brie & chilli ice cream, Caramel Popcorn ice cream, Green Tea, Basil, Falsa, Nalen Gur, Gandharaj Lemon, Lemon Grass, Bubblegum.

Naturex doubles US Food & Beverage Operations

aturex, the global leader in specialty plantbased natural ingredients has acquired 100 percent of the capital of Chicago-based Vegetable Juices Inc, a company specialising in production and distribution of natural vegetable ingredients. This transaction meets the Group’s strategic criteria for external growth projects and will strengthen its position as a multi-specialist of natural ingredients, particularly within the still highly fragmented and growing market of fruit and vegetablebased ingredients.

Addivant gets FDA Approval

ddivant™, a global leader in polymer additive technologies, announced that WESTON® 705 liquid antioxidant, the next generation of nonylphenol-free phosphite technology, has received approval from the US Food and Drug Administration (FDA) for food contact applications. Extensively researched and supported with comprehensive toxicology testing, WESTON® 705 antioxidant provides superior safety as well as enhanced polymer performance and higher processing productivity as compared to conventional solid phosphites. The product delivers major benefits across the entire value chain, from resin producers and converters to retailers and consumers. Further, Addivant’s WESTON® 705 antioxidant is produced in multiple facilities worldwide ensuring security of supply for customers around the globe.

With a broad variety of vegetables available in multiple formats, Vegetable Juices Inc develops technical and customised natural ingredients with nutritional and organoleptic properties (taste, texture and colours,) that meet food and beverage manufacturers’ expectations.

“We developed our innovative WESTON® 705 liquid antioxidant with the future in mind,” said Peter Smith, President and CEO, Addivant. “Not only does this technology overcome the drawbacks of conventional solid phosphites, it also enables our customers to capitalise on their latent technology to further enhance the polymer architecture allowing them to meet the needs of the very latest in processing systems, end markets and applications.” WESTON® 705 antioxidant is a highly effective stabiliser that protects polymers from degradation during use.

The acquisition of Vegetable Juices Inc will double the size of Naturex’s food & beverage operations in the United States and represents a very good opportunity to accelerate Naturex’s growth in this market, particularly in the technical segment of vegetablebased ingredients.

With FDA approval for food contact applications, WESTON® 705 antioxidant now offers greater versatility, enabling its use in a wide range of food packaging, from deli wrap to snack food bags and from carton liners to boil-in bags, as well as non-food packaging and non-packaging applications. WESTON® 705 antioxidant – a clear, colourless, odourless liquid –also supports major conversion trends such as multi-layer films and coated, laminated films.

Food Marketing & Technology

July 2014

Food Marketing & Technology

July 2014

Food News

El Nino may impact Oilseeds Production

ith the forecast of El Nino developing, there is a likelihood of its impact on Indian monsoon and thereby oilseeds production. India’s dependence on imports for edible oil requirement is growing and in case oilseed crop is affected because of poor monsoon, the imports will surge. In all of three El Nino years in last decade, deficient rainfall has impacted oilseeds production and thereby vegetable oil imports and oilmeal exports. El Nino adversely affects rainfall and leads to drier conditions in India, South East Asia & Eastern Australia and wetter conditions in South America and southern USA. Production of four major rain-fed oil-

seeds - groundnut, soybean, sesame and castor is susceptible to El Nino as even minor variation in rainfall deviates arability of these crops. With production likely to be impacted, oilmeal exports may also get affected. “If rainfall this year is lower than 90 percent of long-range forecast, these crops are likely to be affected adversely. However, distribution and regular spells have a greater bearing on oilseed crops than the absolute quantum of rainfall. The demandsupply mismatch during peak season could also bring in unwanted volatility in price of these oilseeds across major markets,” said Raju Choksi, VicePresident (Agri-Commodities), Anil

Nutrients Ltd. He added that in case of a major El Nino developing, oilseed production in India and palm oil production in Malaysia and Indonesia will take a hit. However, wetter conditions in South America and the USA may prove beneficial to the soybean crops in these countries. As per data available from Indian Meteorological Department, in 2004 and 2009, country faced severe drought as monsoon was below normal by 13 percent and 22 percent respectively. During both years, oilseeds production was down and consequently vegetable oil imports and oilmeal exports too were affected.

WQA Gold Seal for INDION Resins

n keeping with its continual emphasis on public health and safety, Ion Exchange (India) Limited attained the US Water Quality Association’s (WQA) Gold Seal Certification for several of its INDION resins used in drinking water and food & beverage applications. These include INDION 225 Na F (high purity food grade resin used in the treatment of foodstuffs, beverages, potable water and water used in the processing of food), INDION NSSR (Type I) resin for selective removal of nitrates from water and INDION 830 S (Type I) strong base anion resin for removal of organics from drinking water, and of colour bodies from sugar syrup and other process streams. WQA’s Gold Seal is one of the most recognised certification marks, not only in the USA but internationally, as an identifier of product quality. The Gold Seal certification represents the oldest third party testing and certification programme in the drinking water treatment industry and offers certification of all products and chemicals that come into contact with drinking water.

Food

Deconstructed Resource Book 2014 Buy now @ `1100 and get a latest issue of Food Marketing & Technology India free For Further details contact: Email: info@lbassociates.com, rahul@lbassociates.com Tel: +91-120-4727107/2427419 Mob: 8130311653

Advertorial

VERIPACK – Complete proven packaging machinery Solutions for Vacuum & MAP for extended shelf life….. Veripack Solutions India Pvt. Ltd is the 100% subsidiary of the Italian packaging group F.N.C SpA, in business since 1927 and today a leader in niche packaging machinery technology for extended shelf life. Veripack Solutions India is the sales & marketing and customer service office for the region run by the best industry professionals available to meet the Indian customers’ requirements at short notice. Veripack has more than 5 decades of manufacturing excellence of horizontal rollstock thermoform – fill – seal packaging machinery & tray sealer packaging machinery which can give very high shelf life for the packed products. These packaging machineries are manufactured at their state – of – the – art factory at Cislago, near Milan city, conforming to best evolving innovative designs and most stringent quality standards. Veripack Solutions India in short period in India has its footprints in the ethnic snacks food, frozen foods, dairy foods, ready meals, fruits & vegetables, dates, dairy in the food segment and also in special medical segments. There are more exciting projects & pack formats which will be seen in the market soon, shows the ability of company to cater & give the best customer focussed solutions.

VERIPACK global head office & factory, Cislago, Italy

Veripack Technical Department with years of experience in handling few of the most difficult & special applications are imparting the best packaging solutions and packaging intelligences to the Indian customers. These packaging professionals are in close contact with the Indian customers and today are bring the global best packaging formats & solutions to the Indian customers’ doorsteps. The Veripack Demo Centre is located in Thane, Mumbai, this unique facility is available for complete Veripack machinery demonstration, trials, sample making to the Indian customers who would like to have a comprehensive understanding of the Veripack’s highly researched, modular & niche packaging technology. This well thought facility enables the customer to fully understand the technology & the enormous value addition that the Veripack packaging technology can impart to their packed products. The demo centre is well equipped with various formats of input plastic films, facility for gas etc., hence is very ideal for customers to visit to make product samples to conduct shelf life studies. Today, Veripack has long term focus in the India market and would like to partner the best Indian food processing companies in various segments by understanding their critical needs and giving them the best solutions specific to their needs. Veripack – your best partner for packaging machinery solutions for Vacuum & MAP for extended product shelf life…..

Food Marketing & Technology

July 2014

Food News

Danfoss India’s new CSR Initiative

anfoss India, a leading player in climate and energy solutions, recently helped restore and transform a dilapidated elementary school in Panrutti village into a resourceful institution as part of its new CSR initiative ‘Joy of Giving’ programme. Spreading the concept of conservation, the company seeks to nurture and develop the surrounding ecosystem by restoring this school that is next to its upcoming facility in Oragadam. Noel Ryan, Danfoss, CC Global President and Ravichandran Purushothaman, President, Danfoss India inaugurated the new premises. Ravichandran said, “I am very proud that Danfoss is able to make a sustainable difference in the lives of these children and we have plans for continuous engagement to help them develop further in coming years.” Tucked away in the midst of Panrutti village is the government elementary school and kindergarten centre near the new Danfoss India campus in Oragadam. Water trickled down the cracked walls and roofs in the school where there was a shortage of clean drinking water. The school authorities

underwent a constant struggle to provide healthy food for the school children with the funds provided to them. Today, the school has undergone a makeover including complete refurbishing and installation of new facilities at the premises. This transformation is a result of ‘Joy of Giving’ programme undertaken by Danfoss India. Ryan said, “Denmark is rated as one of the happiest countries in the world and Danfoss which is a Denmark based company, is glad to take a step in spreading joy to the future citizens in the villages near our new campus, by helping to create a memorable learning environment for these deserving kids in their formative years.” Danfoss will continue to maintain the facilities that have been donated and has plans for regular employee volunteering initiatives to continue the engagement with this school and kindergarten and spread the joy of giving. The company, through this initiative, plans to develop the surrounding area of its new upcoming facility in Oragadam which is a zero waste environment in itself.

AgroTech Foods opens new Manufacturing Unit

groTech Foods Ltd has opened its new manufacturing unit in Gujarat to start local production of Sundrop Peanut Butter. Commenting on the announcement, Sachin Gopal, President and CEO, AgroTech Foods Ltd said, “The commencement of local production of peanut butter at our new facility reinforces AgroTech Foods’ commitment to lead the development of the processed foods industry in India and will further enable us to drive the growth of peanut butter as a category in India.” The company, which was earlier importing peanut butter, said the new manufacturing facility will serve as an integrated multi category grocery and snacks manufacturing hub for the Indian market. The manufacturing unit, located in Jhagadia in Gujarat, has been built with an investment of `35 crore.

Manpasand Beverages to set up two new Facilities

ndian beverage maker company Manpasand Beverages Pvt Ltd (MBPL) has stated that it will set up two new manufacturing facilities in Vadodara and in Karnataka to meet growing demand for its products. “We had initially focussed on Tier-II and Tier-III cities, which are our target market. There is still a great supply gap in those markets and that is why we are setting up two more facilities in north and south India,” said Dhirendra Singh, Chairman & Managing Director, Manpasand Beverages. To meet the international demand, the company is also setting up a facility in Dubai, he said.

“The company has currently undertaken a capital expenditure of `100 crore, doubling its capacity from 60,000 cases per day,” Singh said. The new facilities will help the company in increasing its national reach through partners and franchises, he said, adding, they are now looking at capturing rural market across the country. “We are eyeing a sales target of `1,000 crore by FY’ 2016. We have already surpassed `300 crore sales for our brand Mango Sip in the last fiscal year,” he said. Currently, the beverage maker has its manufacturing units in Vadodara, Varanasi and Dehradun.

Food Marketing & Technology

July 2014

Industry Spotlight

ssential oils have boomed in popularity as more people seek out alternatives to replace their synthetic cleaning products, antimosquito sprays and medicines. Now scientists are tapping them as candidates to preserve food in a more consumer-friendly way. A study from ACS’ Journal of Agricultural and Food Chemistry reports the development of new edible films containing oils from clove and oregano that preserve bread longer than commercial additives. Nilda de Soares and colleagues note that the search for new ways to keep packaged food from spoiling has led some scientists to essential oils, which can keep bacteria and mould at bay. Oils from clove and oregano had already been incorporated into

edible films. But scientists still needed to optimise the effectiveness of these films and test them under real-life conditions for other uses. So Soares’s team decided to test how well different edible films with clove and oregano essential oils could maintain bread’s freshness and see how they measured up against a commercial antimicrobial agent. Bread is a common staple around the world and is often kept fresh with calcium propionate. Though naturally occurring, some research suggesting negative side effects have tarnished its popularity. The scientists bought preservative-free bread and placed slices in plastic bags with or without essential oil-infused edible films. To some slices, they added a commercial preservative containing calcium propionate. After 10 days, the latter additive lost its effectiveness, but the edible films made with small droplets of the oils continued to slow mould growth.

Preserving Bread with Edible Film

n antimicrobial product used to disinfect and sanitise food contact surfaces in the restaurant and manufacturing industries is now being tested directly on food and has shown a “materially significant reduction” in Salmonella contamination on poultry. That’s according to Hank Lambert, CEO of PURE Bioscience Inc of El Cajon, CA, the company that created and patented its silver dihydrogen citrate (SDC) product about a dozen years ago. SDC is a colourless, odourless and low-toxicity liquid containing silver ions, citric acid, water and other ingredients. Bacteria respond to the citric acid as a food source, and the active ingredients in SDC then cause irreversible damage to the microorganism’s DNA, reproductive functions stop, and the organism dies. The company claims that its product has 30-second bacterial and viral kill times and 24-hour residual protection.

Trojan Horse’ Antimicrobial

Salmonella is a serious problem in the poultry industry, and infection from the bacteria is a common source of food borne illness. The US Centers for Disease Control and Prevention estimates there are 1.2 million illnesses linked to Salmonella bacteria each year, with about 23,000 hospitalisations and 450 deaths.

Food Marketing & Technology

July 2014

Advertorial

Multilayer Rigid Barrier Packaging for Shelf Stable Food By Vivek A Chougule & Ilias Ali

he global packaging market is growing rapidly due to the increased use of packaging for applications in food & beverage, electronic, healthcare, cosmetic and other industries. With rising incomes and changing lifestyles, packaged food is one of the fastest growing segments in India. The flexible and rigid packaging market in India is estimated to be $24.6 bn with an estimated growth of CAGR 15 percent between 2013-2018. Changing demographics is one of the key to increasing demand for portion packs of shelf stable foods. The urban population is only 30 percent but consumes 80 percent of all packaged food in India. Consumers’ expectations from packaged food are continuously rising and they are demanding tastier and healthier food with convenient and attractive packaging. With limited cold chain infrastructure, the shelf stable packaging format can provide market reach for food products while ensuring safety and convenience. Multilayer barrier packaging offers solution for the success of all natural shelf stable food products while maintaining taste and nutrition. Printpack, a global leader in flexible and specialty rigid packaging, has introduced rigid high barrier packaging in India. Printpack’s Rigid Barrier Packaging is commercially used by global brands for variety of shelf stable products around the world for over 30 years. This packaging is suitable for high temperature retort sterilisation, pasteurisation, hot fi¬ll and aseptic processing. The multilayer packaging format is also used for Modified Atmospheric Packaging (MAP) and is suitable for a variety of Indian products. A broad range of products in categories such as Ready to Cook (RTC), Ready to Eat (RTE) and Ready to Drink (RTD) can be provided with increased shelf life. These multilayer high barrier containers offer food in convenient, affordable and accessible packaging format for wider consumer base. It provides excellent product visibility, is easy to open, microwaveable, and the product can also be directly served and consumed from the containers. Furthermore portion packs help to reduce food wastage compared to short shelf life products and larger packaging formats. Advance barrier functionality of the packaging protects the product’s taste, flavour, colour and nutrition throughout the supply chain, including storage by the consumer until use. Appropriate selection of polymeric materials combined with optimum design provides this package with the most suitable rigid packaging format for

long shelf life products. The polymers used in this package are polyolefin based materials resulting in one of the lowest carbon footprint and offer recyclability as well as energy recovery through incineration. This lighter weight packaging is manufactured using state of the art co-extrusion and solid phase pressure thermoforming process resulting in much lower energy requirement than metal cans and glass jars. It is found that the multilayer barrier containers significantly reduce the packaging weight when compared with metal cans & glass jars. Glass jars and metal cans are difficult to open and are also susceptible to breakage and denting in the supply chain which increases wastage. Printpack’s multilayer packaging solutions is a step forward and offers lot of new opportunities for Indian food industry.

Examples of Shelf Stable Products • Ready to Eat o Gulab jamun, Rasgoola, Kheer (payasam), Halwa, Pudding o Kaju Kathli, Doodh Peda, Laddu o Soups, Curries & Vegetables, Baby Food o Oatmeal, Rice & Grain-based dishes (porridges, congee) o Dry Snacks: Chips, Chakli, Mixtures, dry fruits & nuts • Ready to Use / Ready to Prepare o Spreads & dips: processed cheese, peanut butter, Salsa o Condensed milk, Cream o Pickles & chutneys o Curry pastes, cooking sauces o Fruit pulps, diced fruit & vegetables • Ready to Drink o Juices, Coconut water & fruit drinks o Flavoured milk, smoothie, other dairy beverages

The authors are with Printpack Packaging Supplies (India) Pvt Ltd. To learn more about packaging technology solutions offered by Printpack, please contact Vivek Chougule at vchougule@printpack.com

Food Marketing & Technology

July 2014

Industry Spotlight

Chocolate Milk May Be Ideal Sports Recovery Drink

ew research suggests it may be in the best interest of an athlete to skip the sports drink after a workout, and instead, reach for some chocolate milk. “Chocolate milk is an ideal recovery drink. It’s a ‘real food,’ has the right carb-to-protein ratio athletes need and it’s less expensive than many alternatives,” said Joel Stager, Ph D and lead researcher of a recent study at Indiana University exploring the effects of consuming chocolate milk post-workout. Specifically, the study tested the benefits of chocolate milk in swimmers and their performance. The study included six division-one collegiate swimmers performing a muscle-fuel (glycogen) depleting swim bout of 60 x 100 yards followed by five hours of recovery for three consecutive weeks. The athletes then recovered with one of three randomised beverages reduced-fat chocolate milk, commercial carbohydrate sports drink (with the same calories as the chocolate milk), or calorie-free beverage immediately and two hours after the swim. Following the five-hour recovery period, three

swim performance test sets were completed relying on aerobic (200 yards), anaerobic (75 yard sprint) and immediate energy metabolism (10 meters against resistance). Researchers found that when the swimmers recovered with chocolate milk after an exhaustive swim, they swam faster in time trials later that same day. On average, they shaved off 2.1 seconds per 200-yard swim, and 0.5 seconds per 75-yard sprint, compared to when they recovered with a traditional carbohydrate sports drink or calorie-free beverage. All proteins both dairy and plant-based proteins are gaining traction in the marketplace, especially as consumers begin to understand the importance of such ingredients to health, as well as their roles in sports nutrition and weight management. Ultimately, consumers are looking for foods that do more than curb hunger and foods and beverages that offer added protein satisfy that demand. In the weight-management sector, for example, protein is one of the

top trends, due largely to its contribution to satiety. With increasing options in bars, beverages, and most things inbetween, consumers don’t have to choose between taste and function. They can have not to mention, demand the best of both worlds. Delivering on that demand is key to successful product development, especially in the weight-management and sports nutrition sectors where protein is a powerful player.

Canola Oil may Benefit People with Type 2 Diabetes

ew research from St Michael’s Hospital in Canada suggests that Canola should be one of the oils of choice for people with Type 2 diabetes. Dr David Jenkins, head of the hospital’s Clinical Nutrition and Risk Factor Modification Centre, compared people with Type 2 diabetes who ate either a low glycemic index diet that included bread made with canola oil, or a whole wheat diet known to reduce the risk of cardiovascular disease. His study, published in the journal Diabetes Care, found that those on the canola bread diet experienced both a reduction in blood glucose levels and a significant reduction in LDL, or ‘bad,’ cholesterol. Even more exciting, he said, was

the finding that the canola bread diet seemed to have the most significant impact on people who needed help the most – those whose HbA1c test measuring blood glucose over the previous two or three months was highest. Dr Jenkins, who is a professor of both nutritional sciences and medicine at the University of Toronto, said the reduction in LDL cholesterol observed in his study of 141 people could translate into a seven percent reduction in cardiovascular events. He said the benefit could also be translated into an additional 20mg dose of one of the cholesterol-reducing drugs known as statins – a doubling of a standard dose. Sources: www.sciencedaily.com, www.foodsafetynews.com, www. foodproductdesign.com

Food Marketing & Technology

July 2014

Technology Updates

Hanna Instruments introduces Edge

anna Instruments has announced the release of edge®, a full featured, affordable laboratory meter with revolutionary design features.

edge® measures pH, conductivity and dissolved oxygen. It is incredibly thin and lightweight, measuring only half an inch thick and weighing just nine ounces; blending elements of portable meters and bench top meters into a seamless design. This versatile design allows customers to use edge® as a bench top meter, a portable meter, or even attached to a wall to free-up valuable bench space in a laboratory. In addition to its thin, lightweight design, edge® features a large 5.5” LCD with a wide viewing angle, capacitive touch keypad, dual USB ports, cradle with swivel arm electrode holder and an included wall mount. edge® works with digital smart electrodes. These electrodes are nearly as advanced as the meter itself: featuring a builtin microchip that stores sensor type, ID, and calibration information that is automatically retrieved by edge® once

the electrode is plugged in. The electrodes have a 3.5 mm connector so customers don’t have to worry about alignment and pins bending or breaking. Through the years, Hanna has been a leader in analytical instrumentation; developing the first pHep® which brought pH measurement technology at an affordable price to millions of users, introducing the first handheld colorimeters and application specific titrators. Now everyone can afford a fully featured meter that can measure pH, conductivity and dissolved oxygen. The best part besides the features is the design. Our engineers have been able to take advantage of the latest electronic components to design the most versatile, lightweight meter of its kind.

PalatinoseTM enhances Mood & Memory

nitial research into the effects of BENEO’s functional carbohydrate, PalatinoseTM (isomaltulose), on health, mood and cognition has shown that its use can enhance a person’s mood and memory. Due to the slow but complete hydrolysis and absorption of PalatinoseTM, that provides energy to the body in a sustained way, there was interest in investigating if this sustained energy delivery would manifest in improvements in mood and cognition. The subsequent research carried out by Hayley Young and David Benton from the Department of Psychology, Swansea University, Wales and funded by BENEO, shows significant mood and memory improvement amongst middle aged and older adults who have a better glucose homeostasis. In the study, 155 middle aged and older adult volunteers were randomly divided into three groups. Participants in each group consumed a breakfast that included yoghurt and a drink with 40 grams of glucose, sucrose and PalatinoseTM respectively, representing decreasing glycaemic loads and an identical amount of calories. Mood

and memory function tests were then carried out on all the participants. When analysing the subgroups according to their glucose tolerance (poor GT versus better GT) the statistically significant differences in validated mood and memory tests, which were not observed when interpreting the overall data, became obvious. The Palatinose™ group of participants with a better glucose homeostasis performed significantly better on mood and memory. As well as showing better episodic memory compared to glucose and sucrose, they also made fewer mistakes than those who had ingested glucose. This occurred long after the meal, when blood glucose levels were declining. It was discovered that the group with better glucose homeostasis were in a better mood (measured by subjective scoring of related adjectives on a percentage scale) and were able to remember more words from a list, for instance, at 105 and 195 minutes after eating a breakfast with PalatinoseTM, compared to a breakfast with sucrose or glucose.

Food Marketing & Technology

July 2014

www.fmtmagazine.in

Mettler-Toledo & GE Intelligent Platforms announce Strategic Partnership

ettler-Toledo Product Inspection is working with GE Intelligent Platforms, a General Electric company, to provide food and beverage manufacturers with innovative integrated food safety and connectivity solutions. This strategic partnership will offer food and beverage manufacturers optimised product safety solutions, enhancing efficiency and productivity, while ensuring compliance with food safety standards. The first fruit of the two companies’ new partnership was launched at interpack 2014 in Dusseldorf, Germany. The new solution connects GE Intelligent Platforms’ Proficy™ food safety software with Mettler-Toledo’s cutting-edge product inspection technology.

Jeff Bartoletti, Business Leader, Manufacturing Food Safety at GE Intelligent Platforms said, “By partnering in this way, we, at GE Intelligent Platforms, are able to combine software solutions’ expertise with those of our counterparts at Mettler-Toledo. It allows us to further support manufacturers by providing a complete holistic food safety solution which facilitates food safety processes.”

GE Intelligent Platforms’ Industrial Internet technology has been pre-configured to interface with MettlerToledo’s technologies, collecting food safety key performance indicators (KPIs) from product inspection systems throughout the production line, to be stored in one easy-access location. This enables manufacturers to view real-time data about the operational performance of their entire production process, giving them the tools to improve productivity while upholding product safety in line with guidelines such as International Featured Standards (IFS). Proficy™ food safety software is easy to integrate into existing manufacturing as well as product inspection systems, saving manufacturers time and cost. In addition to real-time operational intelligence, the Proficy™ software combined with Mettler-Toledo’s product inspection solutions offer digitised reporting; eliminating the need for complex paper trails. Rich analytics and trending capabilities enable manufacturers to identify adverse trends in the performance of one part or all of their production line. It allows them to undertake corrective action prior to a problem occurring, helping to minimise maintenance downtime and costs. The system also offers exceptional levels of traceability so that manufacturers can demonstrate due diligence in the event of a product recall. Food Marketing & Technology

July 2014

Around the Food World

PackPlus gets Good Response

ackPlus, the four-day exhibition featuring 275+ exhibitors, 50+ product launches, 100+ running machines and several other attractions, concluded successfully on June 14, 2014 recording a footfall of 6880 visitors. The show, moving back to Pragati Maidan this year, recreated history by generating huge business and networking opportunities for the industry. The show featuring all leading and customary exhibitors from the packaging fraternity had some new companies joining the list this year. “We exhibited at PackPlus for the first time and have received a very good response. The show gave us a good platform to represent our strengths. Apart from the enquiries for new solutions from the existing clients like Wipro, Mother Diary, Dabur, we have also received lot of enquiries from the new clients,” said Rajesh Naik, Assistant Sales Manager, Autopack Machines (P) Ltd. The company plans to come in a big way with display of its machines at PackPlus 2015. Another newcomer was Ace Technologies, which displayed conveyors, metal detectors and powder fillers at the exhibition. “As we are targeting the mid-market segment, participating in PackPlus 2014 has

served our purpose of making our presence felt. We received around 80 serious enquiries, which we hope to convert in business soon,” said Vinayak Mohan, Senior Sales Engineer, South Region, Ace Technologies. The show generated on-spot deals for several exhibitors on the second and the third day of the exhibition. Valco Melton, a customary exhibitor at PackPlus, received order for its hot melt gluing & dispensing system from Godrej Interiors. “We have generated good enquiries and will be visiting the some of the clients’ factories to understand their requirement,” said Rajesh Mishra, Assistant Sales Manager, India, Valco Melton. Bocpack Machinery Company received an order for its automatic folder gluer machine from a Delhi client. “The show has been very successful for us. Around 70 percent of the visitors at our stall were serious customers, wherein approximately 30 percent were from the printing industry. We look forward to the next edition and will plan our presence in a bigger way,” said A Srinath, Managing Partner, Bocpack Machinery Company. Visitors had arrived from all parts of the country to see the live display of

Food Marketing & Technology

July 2014

machines and explore latest innovations and developments from the industry. “PackPlus is a very well organised Show. We deal in polyware boxes and packaging and had come all the way from Ludhiana to explore some machines. We have found apt solutions from Pelican, Expert and Robatech for our company,” said Viren Jain, Propreitor, Swastik PrintoFlex. Rajesh Sharma, Director, Foil & Home Products (P) Ltd had travelled from Mumbai to visit the show. “It is a worldclass exhibition. We have found various automatic packing solutions for mono carton and printing solutions for our products at the Show,” he said. The International Packaging & Supply Chain Conclave, running concurrently with the first two days of the exhibition attracted more than 100 delegates from all parts of the country. The high profile networking and knowledge event delved deep in issues pertaining to the packaging and supply chain industry. With PackPlus North concluding successfully, the exhibition team now gears PackPlus South which will be held from September 17-20, 2014 at HITEX International Exhibition Centre, Hyderabad.

www.fmtmagazine.in

Round Table on Role of Regulation & Innovation in Creating Sustainable Food Chains

Round Table on ‘The Role of Regulation and Innovation in Creating Sustainable Food Chains’ was jointly organised by EMPI Business School in partnership with the Food Safety & Standard Authority of India on May 24, 2014 at EMPI B-School campus. There was overwhelming participation from food regulators, representatives from Central and State Government, food industry associations including the National Restaurant Association of India (NRAI), professionals from the food and restaurant sector, consultants, innovative thinkers, representatives from consumer organisations, educationists, environmentalists and the media. Sanjay Dave, Advisor, Food Safety and Standard Authority of India, Ministry of Health and Family welfare, Government of India, while chairing the round table, emphasised on upgrading all Indian food standards at both vertical and horizontal levels. He said the focus should be on upgrading the food testing labs so as to reduce testing cost. Moreover, special emphasis should be made on training required during food testing, bring improvements not only in our edible food practices but also in the entire supply chain starting from storage, manufacturing, laboratory, logistics and handling product practices.

Sandip Chawdhry, Chef Trainer - Department of Training and Technical Education, Delhi Government added to this by saying that initiatives should also be taken up in training the street vendors and small stand alone restaurant chains on food safety. Pankaj Saran, Vice President Strategic Initiatives, EMPI felt that the Round Table should translate into something bigger and better, may be an innovation platform. Gurnam Saran, President EMPI concluded the Round Table by appreciating the efforts of the participants and wished the proposed task force group all the success in their endeavour. He said that a long-term strategic planning effort needs to be considered, so as to best address the important challenges and make the best use of limited resources. This process should involve all public and private stakeholders, including consumer groups, affected families, state and local governments, and industry.

“Focus should be on upgrading the food testing labs so as to reduce testing cost. Moreover, special emphasis should be made on training required during food testing, bring improvements not only in our edible food practices but also in the entire supply chain starting from storage, manufacturing, laboratory, logistics and handling product practices” Samir Kukreja, President, National Restaurants Association of India made a presentation on ‘The Role of Regulation in Creating Sustainable Food Chains’. Niranjan Khatri, GM, Environment Initiatives, ITC Hotels while making a presentation on ‘The role of Innovation in Food Sector’, stated that innovation is breaking the existing industry norms and demonstrating latent value not discovered by the industry earlier and offering latent service design not thought of by customers. Sitangshu Chakarvarty, Food and Restaurant Consultant and ex-Group Executive Chef, Taj Group of Hotels presented an idea of introducing short term courses to train people as per food safety standards. According to him training should be on simple inputs related to cleanliness. Food Marketing & Technology

July 2014

Ingredients

Emerging Efficacy of Pro & Prebiotics for Healthcare By Dr Bina Rani, Dr Raaz K Maheshwari, Dr Rajnee

utrition research has pinpointed specific functional components of foods that may improve health. Prebiotics and probiotics are two such gifts. Though they are available as dietary supplements, it is not necessary to use special pills, potions, cleanses or other concoctions to incorporate prebiotics and probiotics into your diet. These “nutrition boosters” are natural ingredients in everyday food. Combination of pro & prebiotics beneficially affect the host by improving the survival and implantation of live microbial dietary supplements into the gastrointestinal flora and by improving the microbial balance of the gastrointestinal tract. The combination thus has an additive and synergistic effect. In the last few years, great attention has been dedicated to probiotics and prebiotics or their combined use (synbiotics) for improvement of human health in a natural way. Synbiotics are a realistic way of using biological preparations in the prevention of diseases in humans.

Prebiotics, Probiotics & Synbiotics Probiotics are live micro-organisms that confer a health benefit on the host when administered in adequate amounts. Prebiotics which are “selectively fermented ingredients” are non-digestible carbohydrates (mainly oligosaccharides and nonstarch polysaccharides) which act by promoting growth and/or activity of probiotic bacteria in the gut. Prebiotics are relatively stable and, unlike probiotics, can be relied on to arrive relatively unchanged in the gut despite the presence of digestive enzymes.

A meta-analysis results that fermented milk-based probiotic preparations increased eradication rates in patients on standard eradication therapy by 5-15 percent. Probiotic therapy reduced both the incidence and severity of this condition in a study of very low birth weight infants. Prebiotics may improve GI health as well as potentially enhance calcium absorption. But rather than focussing on these lengthy words, include more prebiotics in your diet by eating these foods recommended by King: bananas, onions, garlic, leeks, asparagus, artichokes, soybeans and whole-wheat foods. Probiotics are actually the ‘good’ bacteria – or live cultures – just like those naturally found in your gut. These active cultures help change or repopulate Food Marketing & Technology

July 2014

intestinal bacteria to balance gut flora. This functional component may boost immunity and overall health, especially GI health. For instance, probiotics have been used for treatment of irritable bowel syndrome. Some strains of these live cultures may help prevent specific allergy symptoms, reduce symptoms of lactose intolerance and more. However, effects can vary from person to person. Products that combine these together are called synbiotics. It has recently been discovered that certain types of gut bacteria are more likely to be present in individuals with obesity. Also, eating foods that are thought to promote the growth of ‘good’ gut bacteria has been shown to cause weight loss, lower

www.fmtmagazine.in

blood pressure, and lower heart rate. Research on the interactions between this gut microbiota and human health have found links with not just obesity, but also Parkinson’s Disease, allergies, and many other conditions. One question that we researchers all agree is difficult to answer is whether or not gut microbiota are responsible for these interactions or merely correlated with them. In other words, do the microscopic organisms living in our guts contribute to the cause of these conditions or are they there because of the conditions? While more research is needed to answer that question, the role of microbes in controlling human health shouldn’t be easily dismissed. Consider the following statistics: While there are just over 20,000 protein-coding genes in the human genome, researchers estimate that there are somewhere between five and eight million different genes in the various microbes that inhabit our

bodies. That’s a potential ratio of 400 microbe genes acting in our bodies for every one of our own! While not all of these genes would necessarily impact our bodies, even the possibility that a fraction of them could is cause for more research. Certain foods, such as chicory root and Jerusalem artichokes, are particularly high in prebiotics. Of course, these foods aren’t exactly daily staples for most of us. Garlic, onions, and leeks–foods you’re likely to eat on a more frequent basis–are also relatively good sources. And smaller amounts of soluble fibre are found in a wide range of foods, including fruits, vegetables, whole grains, bran, honey, and soybeans. Basically, everyone has bacteria living in their digestive tracts; some of it can make you sick, but other microbes actually can keep you healthy by keeping bad bacteria and yeast at bay. Many strains of good probiotic bacteria already exist in your gut, helping you better digest food

Food Marketing & Technology

July 2014

and improving your body’s ability to absorb nutrients. When you take antibiotics for an infection, the drugs can kill off the good bacteria in your digestive tract, which is why many women get yeast infections when they take antibiotics. Synbiotics can help the beneficial bacteria grow back. You need a balance of intestinal bacteria favourable to digestion in order for your body, especially the intestines, to utilise minerals and other nutrients from your food. A balanced diet is essential for health to provide the nutrients needed for energy and vitality.

Nutritional Advantage The evidence supporting nutritional advantages of probiotics and prebiotics is rapidly increasing. Probiotics and prebiotics have been considered as potentially inexpensive and safe intervention approaches that can be

Ingredients formulated into specialised foods, supplements, or pharmaceuticals that can in turn contribute to solving some of these health concerns. The health benefits and efficacy of probiotics and prebiotics are currently attracting much attention and research. They span a broad range, including improved gut performance, immune function, and mineral bioavailability. In food form, probiotics and prebiotics appeal to people interested in staying healthy, managing a health concern or reducing disease risk. Such ‘functional foods’ are part of a dietary approach to prophylactically managing health disorders in a way that is both user– friendly and attractive to the consumer. Adding beneficial live microbes (probiotics) or using non–digested food stuffs selective for beneficial indigenous microbes (prebiotics) is gaining much popularity and credibility. So be sure to include food sources of prebiotics and probiotics on your grocery shopping list, taking time to double check labels at the market. Basically, incorporating healthpromoting functional foods, such as foods containing prebiotics and probiotics, into the diet potentially aids in creating a healthier you.

Health Benefits Preliminary research has demonstrated potential effects on calcium and other mineral absorption, immune system effectiveness, bowel pH, reduction of colorectal cancer risk, inflammatory bowel disorders (Crohn’s disease and ulcerative colitis) hypertension and intestinal regularity. Recent human trials have provided further evidence for the potential role of prebiotics in lowering risk of colon cancer. It has been argued that many of these health effects emanate from increased production of SCFAs (short-chain fatty acids) by the stimulated beneficial bacteria. Thus food supplements, specifically enhancing the growth of SCFA producing intestinal bacteria

(such as clostridia and bacteroides species), are widely recognised to have such potential. While research does clearly demonstrate that prebiotics lead to increased production of these SCFA, more research is required to establish a direct causal connection. It has been argued that prebiotics are beneficial to Crohn’s disease through production of SCFAs to nourish the colon walls, and beneficial to ulcerative colitis through reduction of hydrogen sulfide gas due to reduction of sulfate-producing bacteria, which do not thrive in the slightly acidic environment SCFAs create. The immediate addition of substantial quantities of prebiotics to the diet may result in an increase in gas, bloating or bowel movement. It has been argued that chronically low consumption of prebiotic-containing foods in the typical Western diet may exaggerate this effect. Human colonic bacteria substrates are relatively stable. Production of SCFA and fermentation quality is reduced during long-term diets of low fibre intake. Until bacterial flora are gradually established to habilitate or restore intestinal tone, nutrient absorption will be impaired and colonic transit time temporarily increased with an immediate addition of higher prebiotic intake. Although we often think of probiotics mostly in Food Marketing & Technology

July 2014

terms of dairy products like yogurt or kefir, there are all kinds of other probiotic foods as well. There’s Japanese tempeh or natto, which are both made from fermented soy. There’s Korean kim-chi, Polish sauerkraut and all kinds of other naturally fermented vegetables and pickles. Wine and beer both contain probiotics, and so does cheese–particularly aged cheeses like parmesan, cheddar, or Gouda. In fact, virtually every traditional cuisine features some sort of fermented or cultured food. Scientists have long known that the human gut is home to a variety of different species of bacteria, which play some role in human health. However, recent research has revealed that the interactions between our bodies and those of our tiny symbiotic friends are much more complicated and have potentially greater impact than we ever realised.

Dr Bina Rani is with the Department of Engineering Chemistry & Environmental Engineering, Poornima College of Engineering, Rajasthan. Dr Raaz K Maheshwari is with Department of Chemistry, SBRM Govt PG College, Rajasthan. Dr Rajnee is with the Department of Physiology, Sampurna Nand Medical College, Rajasthan. The authors maybe reached at gcacs60@gmail. com / rkmgreenchem.jaipur@gmail.com.

www.fmtmagazine.in

Developing Camel Cheese Recipes

housands of camel owners in arid regions of Northern Africa, where two-thirds of the world’s camels live, could benefit from products that can help them increase the use-value of their humpback livestock. Chr Hansen, together with the Kenyan company Oleleshwa Enterprises Ltd, has initiated a CSR project aiming to improve the living conditions of small-scale camel owners. The project focussed on the development of basic knowledge about camel cheese production to enable camel owners to produce their own camel cheese. Production of camel cheese will allow them to preserve camel milk from the wet season, when volumes are higher than consumption, to the dry seasons, where demand is much higher than milk available. Moreover, production of cheese will enable camel owners to develop a sustainable camel cheese market and distribution chain. The one-year project has now successfully concluded and several simple cheese recipes have been developed. Pastoralist tradition has been combined with modern technology.

Educational & Enjoyable Exercise Anne Bruntse, Director, Oleleshwa Enterprises Ltd, has driven the project and developed a manual with simple recipes for a variety of cheeses including a soft ripened cheese called ‘Camelbert’ - all of them based on camel milk. “Developing this manual has been a very educational and enjoyable exercise. We have learnt many new facts about the processing opportunities of camel milk. For instance, just like the camel prefers hot weather, so does its milk work best with heat tolerant (thermophilic) cultures

and hot processing temperatures,” says Anne Bruntse. She adds, “We also found ways to incorporate local traditional technology in the cheese making process in pastoral areas where cooling facilities are not available – something that put a big proud smile on the faces of the pastoralists so far trained. Thus the recipes are a tribute and further development to all the efforts of the good people who have worked generations to find out what works in camel milk processing–both pastoralists and Chr. Hansen. “However there is still a lot more to learn and it is our hope that others will also feel free to share recipes and experiences in this field. A big thank you to all our partners and collaborators so far,” says Anne Bruntse. The recipes have been designed to be applicable in rural areas by local camel owners. The cheese production steps have been collected in a short, simple and illustrated Camel Cheese Manual, which is available for download free of charge. For those who plan to conduct training in cheese making in pastoral areas, a Kenyan camel milk hygiene guide is also available. The hygiene manual has been developed by the Kenya ASAL Team. The printed manuals will be distributed in the coming months and training of rural communities in Northern Kenya will take place thanks to the contribution of Vétérinaires Sans Frontiéres Suisse, an NGO engaged in the fight against hunger and poverty. “We are really satisfied with the outcome of this project. We expect that these recipes will help the rural camel communities in developing a sustainable camel dairy industry. The camel cheese project builds on insights

Food Marketing & Technology

July 2014

from projects in Brazil, Ecuador and other countries, where Chr Hansen’s natural ingredient solutions are helping small-scale milk producers make cheese that they can trade, thereby increasing their income and improving their living conditions,” says Rolando Saltini, Global Market Manager Cheese, Chr Hansen. Key No. 83762

The Secret Ingredient Camel milk is low in fat, high in calcium and Vitamin C, a rich source of protein and a potent source for delicious and durable cheese and cheese production is a means to preserve the nutritious milk. The `secret ingredient’ that will enable the camel owners to effectively turn their camel milk into delicious and shelf stable cheese is a pioneering and patented enzyme solution from Chr Hansen called FAR-M®. FAR-M® is available at Chr Hansen local representative in small sticks, ideal packaging for small producers located in rural areas. *Kenya Agriculture Research Institute (KARI), Kenya Ministry of Livestock - ALLPRO project, International Livestock Research Institute (ILRI) and Kenya Camel Association (KCA), Biovision Foundation for Ecological Development.

Ingredients

Looking to the Future Trends in Global Food Industry

he year 2014 will have been seen by many players in the global food industry as a much-needed fresh start. Previous months had seen negative headlines across the world following some serious breakdowns in quality and the resulting high profile news stories have undermined consumer confidence in the food industry. Quality is high on the agenda and there is a clear need to regain consumer trust. According to Innova Market Insights, global product launch activity featuring the word ‘origin’ for claims purposes increased by 45 percent for the first half of 2013, compared to the second half of 2012.

The food and beverage industry is ripe with innovation and in the past year, some of the most interesting developments have included ethnic foods aimed at the mainstream, the use of spice in new applications and the emergence of the concept of ‘stealth health’. The future looks bright, but food and beverage manufacturers must continue to evolve their product portfolio if they are to capitalise on potential and stay ahead of the competition. The innovation pipeline is often busy thanks to recent advances in R&D, but it is consumer demand that is vital to the success of any product. Also, shopper purchasing habits are often the real driver of new product development. It is important for those working in the industry to keep on top of the latest trends and there is a wealth of market data available to provide the insights that should be used to shape future research. Here, Giovani Saggioro, global marketing manager at DSM, looks at how the latest consumer trends impact on the food industry as a whole. He then discusses how tailored health benefits can be used by functional food, beverage and supplement companies to meet the needs of specific consumer groups. Food Marketing & Technology

July 2014

It is likely that traceability and ingredient origin will continue to be used as platforms on which to actively market products in 2014 and beyond. Similarly, ‘natural’ terminology remains powerful – even in regions such as the US, where regulatory hurdles have made it difficult to communicate the positioning on pack. The industry is exploring alternative, more subtle routes to communicate the benefits offered by a particular product and, in a recent report by New Nutrition Business, ‘naturally functional’ was identified as the biggest trend in food and drink. It is also important to note that ‘natural’ is closely linked to ‘healthy’ in the minds of consumers, with more than three quarters of European consumers seeing natural as meaning healthy. There are numerous product examples on the market to illustrate that a ‘healthy halo’ can be used to deliver added appeal, such as the current rise in popularity of vegetable beverages, which has been identified as a key trend by Datamonitor. Of course, lifestyle factors impact on

www.fmtmagazine.in

purchasing decisions and convenience remains a key driver across all food and beverage groups. Recent developments in packaging have opened up new opportunities for ingredient development. The use of aseptic packaging, for example, has enabled the delivery of highly oxidative ingredients such as omega3s in dairy products by allowing for a longer shelf life. There are new packaging formats, such as pouches, appearing on supermarket shelves in all corners of the world and advances in technology will continue to facilitate changes in the way that people eat. In the US, it is now estimated that a fifth of all meal occasions are snacks and the healthy snacks market is experiencing 6.4 percent annual sales growth. It is predicted that snacking will continue to present growth opportunities, with ‘snackification’ identified as one of the top trends for 2014 by New Nutrition Business.

– whether it is balanced nutrition for aging populations, new and exciting products for tweens or tailored solutions for sports enthusiasts. For example, ‘free-from’ foods are currently experiencing heightened popularity and the concept is likely to spread into new categories as demand increases in the next few months.

The New Consumer

For those looking to differentiate products on supermarket shelves, tailored health and wellness benefits is a route that is worth taking into consideration. The industry is becoming more competitive as multinationals such as DSM continue to innovate and food and beverage manufacturers must look at ways to stand out from the crowd. The average shopper is more sophisticated than in previous generations and with the industry’s understanding of consumer health concerns now at a point where it is unlikely that new demands will be discovered, brand owners must be specific about the nutritional benefits that are offered.

Today’s consumer is more discerning than ever before. Alongside traceability, ‘natural’ and convenience, shoppers are also increasingly looking for niche products that appeal to their individual needs. This creates an opportunity for food innovators to pitch new ideas that appeal to specific consumer groups

Experts have long identified health as a ‘mega-trend’ in the food and beverage industry and health and wellbeing continue to drive consumer spending habits. Currently, consumers are responding particularly well to products that enhance immunity, give

an energy boost and improve digestive health and it is likely that these trends will continue into 2014. For example, according to consumer research group Health Focus International, ‘energy’ is consistently among consumers’ top five needs. The category has strong innovation opportunities and new developments to look out for include slow release energy and energy drinks targeted at older consumers. The possibilities are endless and it is important to identify the consumer groups with the most potential for growth. As the population ages, the senior market will continue to grab the attention of product innovators on the hunt for the industry’s next big success story. People are willing to spend money on products that will help them to age well. Heart health, for example, resonates well with elderly consumers and there are strong emerging ingredients such as oat betaglucan, which is proven to reduce the cholesterol level in the blood. However, it is important to remember that positioning must be carefully considered if a brand owner is to appeal to the senior market. For example, older consumers do not necessarily identify as ‘elderly people’ and it can be more effective to market products as ‘live longer’ and ‘for healthy aging’.

Fortification Success While it is clear that health trends are driving consumer spending habits, people are usually unwilling to compromise on eating experience. Fortified foods and beverages must still deliver optimal sensory profiles, with premium textures and great taste to appeal to today’s consumers. From concept generation and product development to logistics and quality control, DSM’s nutritional solutions are backed by strong science and the Quality for Life™ seal to help manufacturers to respond to the latest consumer demands. Key No. 83768

Food Marketing & Technology

July 2014

Processing

Controlling the Critical

Points on Your Production Line

By Niall McRory

little known fact is that the Hazard Analysis and Critical Control Points (HACCP) programme was developed in the 1960s by the National Aeronautics and Space Administration (NASA) to ensure optimum safety for astronauts during their journeys in space. The aim of the initiative was to eliminate the risk of foreign bodies, such as metal fragments, glass shards, bones, stones, plastics and rubber, in their food and the resulting choking hazards that would result. Today, HACCP is key to compliance with Global Food Safety Initiative (GFSI)-approved quality standards, such as the British Retail Consortium (BRC) Global Standards current in the UK and the International Featured Standards (IFS) in France and Germany. It involves the identification of the principal contaminant threats on a production line as well as each stage on the line where foreign body contamination is most likely to occur, known as Critical Control Points (CCPs). This process helps food manufacturers to determine the most suitable product inspection technology for the guarantee of quality control. If your HACCP audit suggests that the greatest contaminant threat is from glass, calcified bones, mineral stones, or metal, establishing a CCP with an x-ray inspection system is to be recommended. X-ray technology is also capable of performing a variety of inline quality checks as well as foreign body detection and is an increasingly common method of ensuring compliance with food safety standards. Establishing CCPs on your processing lines is critically important for food

How to Identify and Secure the Critical Control Points on Food Production Lines

producers. They are an important aspect of compliance with food safety standards, ensuring consumer well being, helping you retain access to lucrative international markets and protecting your brand. The use of x-ray inspection at these points can optimise detection and removal of foreign bodies on your production line. Yet how do you identify CCPs? How can installing an x-ray inspection system at each CCP benefit your line?

A Grand Entrance The raw ingredients used in the manufacture of your food products come from a variety of sources each with their own contamination risks. Vegetables and cereals from farms carry a high risk of contamination from mineral stones, metal shot or wire, while meat can contain calcified bone, which must be removed prior to processing. This is why the beginning of the processing line is commonly Food Marketing & Technology

July 2014

identified as a CCP and a location for x-ray inspection technology during the HACCP audit. Identifying physical contamination at this point on the productionline is vital. Brittle bones and stone can fragment during processing, leading to further contamination downstream, when the product is being packaged. Raw materials are significantly less valuable than the final product, meaning that it is less costly for you to remove sub-standard material at the start of production than rejecting processed or packaged food later. Physical contaminants can also interfere with the manufacturing process. For example, hard stones or metal shards could become trapped in moving components, leading to increased wear on machinery. They can break the cutting blades in a blender, or damage sieves, causing

www.fmtmagazine.in

further contamination. Early removal of foreign bodies identified by your x-ray inspection equipment can protect your machinery, saving you time and expense on maintenance and repair.

Spotlight on Processing Manufacturing processes, such as blending, mixing, sieving and cooking, can also lead to contamination. Damage to machinery caused by hard foreign bodies or by wear and tear can leave metal shavings, slivers or pieces of wire in the food. These fragments can prove difficult to detect later on in production due to their irregular shapes. Processes, such as cooking or blending, change the nature of the product and the contaminants as well. Cooking can alter their relative densities, while blending can cause foreign bodies to fragment into smaller particles. All of these issues can affect the x-ray inspection system’s ability to identify contamination. It is a good idea to establish your CCP with an x-ray system immediately after each mixing and cooking stage in production. Foreign bodies are more easily identified at these points than further downstream as packaging material may mask contamination. Removal of contaminants as soon as possible after these processes reduces the risk of them progressing further on your production line.

The Whole Package Your packaging line brings further risks of contamination, so you should consider establishing a CCP immediately after your filling or packaging machine. Metal cans, foil trays, glass jars, plastic bottles and similar packaging formats can be damaged at the filling stage, with fragments finding their way into your product. It is important that you establish a CCP here to identify foreign bodies and other quality defects. It is an opportunity for you to rework nonconforming products, including the packaging to reduce costly waste.

Locating an x-ray inspection system at this point can allow you to inspect your products for other quality issues besides physical contamination. X-ray inspection systems can be used here to identify that missing sachet of seasoning in a pack of instant noodles or a misshapen or crushed truffle in a luxury box of chocolates, ensuring the end consumer receives only highquality goods. The technology is also capable of gross mass measurement, enabling you to inspect the fill level of your packaged products. This not only allows you to comply with metrology legislation, such as the UK’s 1985 Weights and Measures Act, it can help you save money and expense by identifying and removing instances of overweight products. It is also possible to install feedback control here, allowing the x-ray machine to control the size of the portions used in the filling stage, further minimising the occurrence of product overfill.

Last Line of Defence The end of the production line is seen as an ideal place to establish a CCP. This is a last line of defence against contaminated products making their way to supermarket shelves and the consumer’s kitchen cupboards. You have a chance at this point to identify any contamination that may have been missed earlier in production or that may have occurred between packaging and final sealing. This is perhaps the most common point at which x-ray inspection systems are installed. However, if this is the only CCP on the production line, it can prove difficult to locate the source of any contamination and rectify it. Packaged products rejected at this stage are more valuable due to the time and energy taken to manufacture them. This adds to lost profits from the removal of nonconforming packs. Food Marketing & Technology

July 2014

An Eye on Every Stage of Production Product inspection at every stage of the supply chain, from the farm to the store shelf, is vital to help you guarantee the integrity of the food products you are providing the consumer. Establishing CCPs on your production line is not just a necessity for compliance with global food safety guidelines to retain access to lucrative markets, it is key to protecting the reputation of your brand. Using x-ray inspection technology at your CCPs enables you to examine your foods for more than just physical contamination and helps you boost the quality of your products. What is more, by removing foreign bodies before they damage your expensive machinery, multiple CCPs can help save you time and money through maintenance. You must think carefully before investing in new product inspection technology for your production line. An in-depth HACCP audit will help you make the right choice of quality control solution. Careful consideration of the nature and needs of your processing line can help you make the investment in new machinery a price well worth paying.

About the Author Niall McRory is Product Development and Sales Manager, Mettler-Toledo Safeline X-Ray, based in the UK. Niall works closely with the food and pharmaceutical industries to ensure that Mettler-Toledo clearly understands the changing needs of the manufacturer and is best positioned to offer optimal solutions to the market. He may be contacted at niall.mcrory@ mt.com or +44-1763-257917. About Mettler-Toledo Safeline X-ray Mettler-Toledo Safeline is the world’s leading supplier of metal detection and x-ray inspection solutions for the food and pharmaceutical industries. Together with GarvensCheckweighing, CI-Vision and Pharmacontrol Electronic GmbH (PCE), Mettler-Toledo Safeline forms the Product Inspection division of MettlerToledo. For general information on Mettler-Toledo Safeline, visit: http://www.mt.com/pi

Processing

Potato Strip Sorting Intelligence

ey Technology has announced the availability of its powerful potato strips Sort-to-Grade™ feature for all belt-driven G6 optical sorters – Manta®, Optyx®, and Tegra®. This patented, advanced softwaredriven intelligence enables sorters to grade by count, accepting or rejecting each defective piece to control the quality of output to a defined grade, as defined by the processor. As the first company in the world to offer this sorting capability, Key puts a valuable new tool in the hands of potato processors worldwide. Sort-to-Grade™ assures product quality while increasing yields by one to three percent. All sorters make accept/ reject decisions by comparing the size and colour of each product defect to predetermined criteria. Until now, those decisions have been made regardless of final in-the-bag quality results. Since final product specifications typically allow a specific amount of minor and moderate defects, the operator has historically had to adjust the sorter’s accept/ reject thresholds subjectively in an effort to make grade given inevitable fluctuations in the quality of incoming product. This traditional approach to sorting can result in too many minor and moderate defects being rejected, creating a significant yield loss.

Now, with the Sort-to-Grade capability, accept/reject decisions consider how potentially passing a particular defect, based on its size and colour, will affect the overall final product quality in comparison to the processor’s specifications. Sort-to-Grade allows the sorter to control the quality of its output to a defined grade, objectively sorting by count in real-time with 100 percent inspection. It increases yield by reducing unnecessary rejects while improving the consistency of final product quality and dramatically simplifying the operator’s experience. The Sort-to-Grade feature radically changes how processors sort product defects. Sorting foreign material (FM) remains unchanged since every processor is looking to remove 100 percent of FM regardless of count. “Sort-to-Grade is like ‘cruise control’ on a car. It automates the adjustments needed to maintain a consistent outcome despite the constant fluctuations of input,” said Marco Azzaretti, Advanced Inspection Systems Product Manager. “Even for a dedicated operator, in some situations it can be nearly impossible to perfectly optimise grade and yield given the volume of dynamic data to be considered.” Simplified-LengthControl™ is a subset of Sort-to-Grade

that focusses on the length of French fries. It is also dynamic in that it automatically preserves the length profile of final product despite the length of incoming strips fluctuating as the sizes of whole potatoes vary. Simplified-Length-Control allows potato strip processors to eliminate mechanical length grading methods and the product damage they can cause. The Sort-to-Grade software can be installed on any new or in-the-field G6 sorter, including Manta, Optyx, Tegra, and select legacy sorters upgraded with Key’s G6 electro-optical foundation. With the Sort-to-Grade software installed and running, the customer simply sets the sorter to achieve the desired target grade and sets the desired sample size. The software then controls the mass flow of product by making logical piece-by-piece decisions to determine which are passed and which are rejected. If a product piece contains an allowable defect, the sorter adds it to the product flow by allowing it to pass. If a piece would result in product out of grade, the piece is rejected. Thus, accept/ reject decisions are based on the sorter’s calculated output, a capability never before available on any sorter. Target grade can be defined by the user as a percentage of tolerable defects in the bag or a percentage removal of incoming defects. The sample size is also user-defined, according to the grading practice used in the processing plant. With this new sorting capability, there is no need for the operator to adjust thresholds to ensure in- bag quality meets the processor’s grade standard. By simplifying the operator’s experience, Sort-to-Grade improves the consistency of final product quality and increases yield while reducing training costs. Key No. 83773

Food Marketing & Technology

July 2014

www.fmtmagazine.in

Unilever, Symrise & GIZ Join Forces to Support Vanilla Farmers The partnership will positively impact thousands of vanilla farmers in Madagascar

nilever, its supplier Symrise and the Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH have announced a partnership to improve the livelihoods of 4,000 vanilla farmers in the Sava region, Madagascar. This unique development partnership includes a comprehensive three-year programme that will impact 32 communities and involve 44 schools and colleges, giving it the potential to improve 24,000 lives in one of the world’s poorest nations.

teachers and providing teaching kits; and aims to establish a learning platform of rural agricultural colleges for vocational training of adolescents.

Madagascar produces 79 percent of the world’s natural vanilla supply. Unilever uses vanilla as an ingredient in its leading ice cream brands, such as Magnum, Breyers and Carte D’Or. The partnership aims to secure this vanilla supply for Unilever in the future and to support the farming communities with improved access to secondary education and training in agricultural best practices.

Driving Positive Change

The programme will operate through farmer field schools to both increase vanilla productivity and also encourage crop diversification. As a result, farmers can earn more money from vanilla, improve their food self-sufficiency and also sell other crops during lean periods. Consequently it will enhance the farmers’ economic independence. The integrated education programme will also support environmental education in primary schools through training

Throughout the project equal opportunities will be provided to women and girl students since they represent about 50 percent of the communities and are actively involved in farm management; between 20 and 30 percent of the farmer households are headed by women.

Symrise and Unilever have been working with smallholder farmers in the Sava region for a number of years already and this partnership will accelerate plans on the ground. GIZ, in this programme working on behalf of the German Federal Ministry for Economic Cooperation and Development (BMZ), is a German federal enterprise in the field of international cooperation for sustainable development which operates in more than 130 countries worldwide and draws on a wealth of regional and technical expertise. It will play a crucial role in defining how the programme is developed and monitored. A previous partnership between Symrise and GIZ from 2010 to 2012 in the Diana - Region of northern Madagascar has shown promising results. Five hundred farmers were trained on sustainable agricultural practices, fair trade standards and principles of certification and marketing. They have increased their productivity and created greater income opportunities by expanding their production to include other crops. The economic situation of the farmers has greatly improved. On average, the 500 vanilla producers have Food Marketing & Technology

July 2014

benefited from a 24 percent increase of their incomes. Dhaval Buch, Chief Procurement Officer Unilever, said, “In our Unilever Sustainable Living Plan, we have set clear and ambitious targets for engaging with smallholder farmers, and this is a wonderful example of how we can help them improve their agricultural practices, to enable them to become more competitive. The fact that this programme has a focus on agricultural entrepreneurs and prioritises women for training makes it even more valuable. For us, this is a key example of how a partnership can work to increase the positive social impact in our supply chain.” Symrise has been described as ‘passionate pioneers’ in the sustainable sourcing of vanilla. As the only fully integrated flavour manufacturer present in Madagascar, Symrise employees who live and work there are the friends and neighbours of the smallholder farmers. Dr Heinz-Jürgen Bertram, CEO of Symrise AG explained, “We are very excited about the comprehensive development programme we have now set up together with our partners Unilever and GIZ. Sharing Values is at the heart of our corporate strategy. This renewed commitment is an opportunity to create value for all.” Key No. 83763

Processing

he food industry, in the lasting years of the last decade of the 20th century, had been worldwide losing credibility due to a number of recalls and quarantines. The retailers used to perform inspection or audits of food production and supply chain or ask a third party to do this on their behalf. Needless to say that auditing results of these inspections (carried out by third parties or individuals often against food safety schemes) were incomparable due to lack of uniform (or international) certification and accreditation as well as competence among food safety inspectors employed by retailers. Since 1990s, when as a consequence of non-uniform and non-competent food safety inspections consumer confidence declined, the real food safety experts have been globally collaborating in numerous technical working groups to tackle food safety issues. As a result, a business driven initiative for continuous improvement of food safety management systems to ensure confident delivery of food articles to consumers was considered to be seriously taken by world renowned experts. It is said that CEOs of global food companies, suffering from nonuniform inspections performed by retailers, came together at the Consumer Goods Forum and agreed that consumer trust be strengthened and maintained through a safe food supply chain. Normally in the name of food safety some measurable standards have been established by various agencies, organisations and authorities such as European Food Safety Authority, the US Food and Drug Administration (FDA), the Codex Alimentarius Commission etc. As far as export of food is concerned, the exporting company has to comply with all standards required by the concerned food safety agency or organisation or authority. But those companies, who donâ&#x20AC;&#x2122;t significantly meet the required safety standards,

Inspections & Food Safety By Ramesh Kumar Sharma

lose the opportunity to export food or ingredients in the concerned country. It has been observed that such companies, despite limiting export activity, enjoy birth right of locally marketing their products and endanger public health in their own country. Therefore, a dire need of introduction of better safety management and auditing practices to strengthen food supply chain was experienced in industry. It led to formation of inspection standardssetting bodies such as ISO technical committee ISO/TC-34 (food products) and the Global Food safety Initiative (GFSI). It is worth mentioning that GFSI, a non-profit making foundation Food Marketing & Technology

July 2014

managed by the Consumer Goods Forum, was created under Belgian law in May 2000.

Small Businesses & GFSI Global Markets Programme The website of the Consumer Goods Forum, India Chapter (india. tcgffoodsafety.com) clarifies the working function of GFSI towards improvement in food safety management system in small businesses and states as follows: The comprehensive step-by-step programme guides small and/or less developed businesses through a

www.fmtmagazine.in

continuous improvement process in their food safety management systems, thus facilitating local market access and creating mutual acceptance along the supply chain. “Small and/or less developed businesses” (SLDBs) refers to the status of the business’ food safety management systems, thereby particularly addressing businesses who encounter difficulties in implementing HACCP (Hazard Analysis Critical Control Point) within their business, rather than to the number of staff or volume of production.

Inspections & Food Safety: US Outlook According to Cynthia Woodley, Vice President Professional Testing Inc, Julia Bradsher, President, Global Food Protection Institute, and Gerard Wojtala, Executive Director, International Food Protection Training Institute consistent high quality inspections with the help of trained personnel (certifying inspectors) can ensure food safety from farm to fork, boost consumer confidence, facilitate increased food

exports and reduce costs. Their joint statement with caption “More than taste-improving food safety through inspector certification” published by International Organization for Standardization (ISO) is as follows: Inspection is a key tool used by government agencies to ensure food safety throughout the supply chain - from “farm to fork”. They inspect activities such as agricultural and meat processing; food manufacturing, packaging and transport; and point-ofsale food retail and food service. The quality, quantity and consistency of inspections vary widely throughout the world, both nationally and by the level of governmental agency involved. To address this variability in the USA, the FDA developed the concept of an integrated food safety system. The system facilitates recognition of inspection work across all levels of government-federal, state, local, tribal and territorial. Lack of competence among food safety inspectors can result in significant consequences for

governments and society. Not only can food borne illness incidents increase, but this may also lead to higher enforcement costs, failure to achieve policy objective, reduced citizen trust in government, and a lower level of compliance. Consistency and quality of inspections have the potential to improve the safety and consumer confidence along the food supply chain, facilitate increased food exports, reduce costs, improve government transparency and accountability, and strengthen the entire food safety system. The FDA realised that the competency of inspectors and comparability of their inspections could be increased through training and certification. Organised efforts are, therefore, underway to train and certify inspectors and other food protection officials. The International Food Protection Training Institute has developed and implemented a career-spanning, training curriculum framework. It aligns competencies and provides knowledge and skills for professionals using a common body of knowledge.

Processing In accordance with ISO/IEC 17024, these personnel certifications involve conducting a job analysis to identify necessary tasks. The certification programmes also investigate the candidate’s required knowledge, skills and attributes with an exam. By requiring that all recognised work be performed by certified officials, the FDA is ensuring the competence of food safety inspectors. In order to account for any differences that may occur (for example, if federal regulations differ from state regulations), job/task analyses are being validated at different government levels for inclusion in the training and certification system. The experience of the FDA can be used as an international model. New requirements of the US Food Safety Modernization Act call for building international food safety capacity in the public and private sectors. Food safety efforts by the World Bank and the World Health Organization recognise the value of a standards-based approach to training and certification to assure sustainability and the measurability of outcomes. Personnel certification is a way of verifying that workers are competent to perform their jobs. ISO/IEC 17024:2012, Conformity assessment - General requirements for bodies operating certification of persons, can help ensure the qualifications and competence of food safety inspectors. The FDA is among the regulatory agencies developing certification programmes for inspectors according to ISO/IEC 17024. The administration is developing personnel certifications including manufactured food inspector, manufactured feed inspector, seafood inspector, low acid canned foods inspector, produce inspector, retail food inspector, and imported food inspector. The FDA has made great strides in establishing training and certification processes for food safety inspectors. Quality and consistency will be enhanced by the establishment of a new ISO standard for assessing the quality

and content of food safety training. As more governments and regulatory bodies develop food safety inspector certification programmes, the public can be increasingly confident in their competence.

Environment to Farms A perusal of inspection methodology to ensure food safety leads to following conclusion: (i) The quality issues equally matter to both big and small businesses in highly deforested countries like India where due to poor soil fertility and climate changes (frequent draughts, floods and temperature variations) farm produce is either insecticide-polluted (if intensive farming is done) or microbialaffected (if organic farming is done). Therefore export has to face recalls or rejections and indigenous business runs on the wheels of less stringent regulation with broad

standard deviation (tolerance) limits. Inspections from farm to fork, in such a condition, can’t effectively ensure food safety. (ii) In fact inspection ‘from environment to farm’ along with from ‘farm to fork’ too matters as an audit issue so that the respective governance might be timely warned. There is dire need to convey society the fact that climate change, desertification, sea level rise, underground water level lowering, draughts, floods, soil erosion and landslide are not natural but truly are man-made calamities due to deforestation phenomenon; (iii) It would be appropriate, particularly in cases of highly deforested countries, if food safety inspection cycle is little bit extended – that means ‘from farm-to-food’ inspection is complemented with ‘from environment to farm’ inspection.

GFSI Conference 2014

The GSFI Focus Day India 2014 was held on June 3, 2014 at Inter-Continental Eros in New Delhi. The meeting highlighted various food issues, regulatory limitations and inspection-audit methodology. This was the second GFSI conference to be held in India. The speakers included food safety experts and decision makers from the local and global food industry representing various horizons: food safety strategy, food business assurance, strategic planning, global food quality programmes, product quality assurance, and food safety initiative. Peter Begg of Mondelez, USA; John Carter of Metro Cash & Carry, Germany; Cenk Gurol of AEON Co, Japan; Neil Marshal of Coca Cola, USA; Chinmayee Deulgaonkar of DNV, India; were a few of the invited speakers.

Ramesh Kumar Sharma is a freelance writer who contributes regularly to several publications related to the food business. He has a specialisation in Chemistry and has worked in the corporate sector as well as the field of education. He may be reached at rksharma.writer@rediffmail.com. Food Marketing & Technology

July 2014

Packaging

New Mineral Oil-Free Black Ink Launched to Provide Safe Food Packaging Applications Domino has launched a new 100 percent mineral oil-free (MOF) black ink developed to address increasing concerns regarding the migration of printing inks and mineral oils onto the carton board and food packaging.

omino’s new 950BK MOF black ink is non-hazardous, fully sustainable and based on vegetable oils. The environmentally friendly 950BK black ink, which is manufactured using vegetable oil, has been designed specifically for use in Domino’s C6000 drop-on-demand (DOD) outer case coding printer for food packaging applications. It has been estimated that more than half of the cardboard used in Europe is recycled. Much of this recycled cartonboard which is used in food packaging, is produced through the recycling of newspapers. And, it is the mineral-oils from this newsprint ink that is finding its way into the cardboard during the recycling process. These mineral oils contain aromatic and saturated hydrocarbons which can be easily absorbed and over time, accumulate in the body. By the introduction of the new 950BK MOF black ink with the C6000 outer case coder, packaging suppliers

can be assured of a completely safe solution for printing text, graphics and supply chain bar codes onto paper and cardboard food packages and cartons. This is achieved by eliminating the risk posed by the migration of harmful toxins leaching from mineral oil-based inks from the print on the outer cases and into the food products inside. In addition, the biodegradable properties of the 950BK MOF ink assist in the deinking of printed matter during the recycling process. An active member of EuPIA (the European Printing Ink Association), Domino has an extensive fluids development and testing facility at its UK headquarters. This enables the company to monitor market requirements and work with its customers to introduce new consumables that are safe and compliant while delivering exceptional product coding and optimum printer performance.

Food Marketing & Technology

July 2014

“The growing concerns about the potential health risks for consumers from mineral oil-based ink contamination is now far too serious to ignore,” says Andrew Gunton, Product Manager – Fluids, Domino. “We have therefore taken a proactive stance by developing an environmentally friendly mineral oil-free ink for our C6000 outer case coding solution. This gives brand owners and manufacturers complete peace of mind that their food products will remain free from mineral oil contamination.” Key No. 83798

www.fmtmagazine.in

Keeping up with Production Speeds

Integrating the Right Coding Systems with Todayâ&#x20AC;&#x2122;s Flow Wrappers By Matt Perkins

aked goods companies are increasingly offering individual and smaller portioned packages, necessitating faster packaging line speeds, as well as a greater variety of products, requiring greater line flexibility. One preferred packaging format to best meet these challenges is flow wrapping. Flow wrapping can wrap and protect a wide variety of baked goods products and the size and shape of each product can impact packaging line speeds.

For example, coffee cakes may be packaged at 65 products per minute, while individual crackers can be packaged at over 300 per minute. The Challenge: Coding on Fastmoving Flow Wrapped Baked Goods with TTO Regulation requires bakeries around the globe to include expiration and manufacturing information on their products, and flow wrapped products are no exception. Itâ&#x20AC;&#x2122;s a challenge: the Food Marketing & Technology

July 2014

speed of flow wrappers are increasing to improve throughput and yet coding on faster lines becomes more difficult. Baked goods companies have a variety of coding technologies, such as roller coders or hot stamp printers, and digital printers, such as Thermal Transfer Overprinters (TTO), to solve this challenge. Digital coding printers offer reliability, flexibility and fast changeovers, facilitating maximum productivity and attractive cost of ownership. There are

Packaging differently and can require specialised brackets and other accessories. Therefore, it is important to find a company with the right experience and accessories to complete the integration seamlessly.

TTO, the most prevalent technology, prints high resolution codes directly onto flexible films by using a precision thermal print head and a thermal ribbon. These systems print crisp and near letter quality text, graphics, batch numbers, real-time dates and bar codes three specific types of digital printers specifically suited to be integrated with flow wrapping machinery: TTO, Continuous Ink Jet (CIJ) and Laser Marking Systems. TTO, the most prevalent technology, prints high resolution codes directly onto flexible films by using a precision thermal print head and a thermal ribbon. These systems print crisp and near letter quality text, graphics, batch numbers, real-time dates and bar

codes. Most advanced TTO printers can print a resolution of 300 dots per inch (DPI) or 12 dots per millimetre. TTO printers must be integrated directly with the packaging equipment. Thus, when purchasing a TTO printer, one should carefully consider the integration of their new TTO printer with their new or existing flow wrapper. While the function may be the same, flow wrappers from different manufacturers are built Food Marketing & Technology

June 2014

Regardless of the margin profile of the product, hitting production targets every day is critical and any unscheduled downtime that stops product from getting out the door should be reduced or eliminated. Thus, baked goods companies should look for TTO printers that have been designed for maximum uptime and a low cost of ownership. TTO printers can be extremely reliable and require minimal maintenance as compared to other coding technologies, but some TTO printers maximise the use of ribbon in the printer which leads to ribbon savings and reduces downtime required to replace the ribbon on the line. Additionally, the time between changes can be increased with the use of longer ribbons, and since ribbon replenishment will be required for any TTO printer, one should choose a printer that makes ribbon replacement easy.

Alternatives to TTO: CIJ & Laser Although not a common occurrence, line speeds of more than 300 packages per minute may exceed traditional TTO print cycles. Speeds greater than 1,000 millimetres per second and pack rates greater than 400 packs per minute are at the extremes of most TTO capabilities. In this case, alternative coding technologies such as CIJ and Laser Marking Systems are better suited. Unlike TTO, CIJ and Laser Marking Systems can code on packaging either before or after products are wrapped. Coding ideally occurs before the film has been formed around the package where control of the film is greatest. Installation of the CIJ print head or Laser Marking System within the

www.fmtmagazine.in

wrapper can be challenging but the reward is better print quality and precise code positioning. Many CIJ printers have custom head mounting and configurations such as 90° bends on the print head to accommodate machines with tight clearances. Similarly, many Laser coders offer accessories such as beam turning units and specialised brackets to integrate with flow wrappers. Once products are packaged, they tend to be conveyed without strict guides. Variation in product positioning such as distance from the print head and the laser and variable speed can affect print quality and positioning. Yet CIJ and Laser Marking Systems are tolerant of some variation in distance and substrate variation. CIJ is the most versatile of all coding systems. With CIJ, printed characters are made up of individual ink drops, which form dot-matrix characters. This method of marking is used most often to print alphanumeric codes such

as expiration dates or manufacturing data. Matched with application specific inks and solvents, this type of printer can be used on nearly all types of package types and speeds.

is that codes are permanent. The code is resistant to most abrasions and solvents and marks can only be destroyed through physical removal of packaging material.

One should choose a CIJ printer with easy and predictable maintenance and that allows for long run times without even handling the printer. Yet selecting the right CIJ printer is only part of the solution. Choosing the right ink is just as important. Different package types and production environments require different ink technologies. Some inks are environmentally friendly and can be found in different colours. Some are water resistant and others have special characteristics such as ‘Ultraviolet (UV) readability’ inks.

Unfortunately, while laser marking systems can keep up with high speed lines, the systems cannot mark on all type of films. Typically, on metalised foil, it is possible to ablate the laminate or the ink on the laminate but it is usually not possible to apply laser codes on polyethylene film. To ensure laser marking success, it’s important to provide film samples to a coder equipment supplier for testing and evaluation.

Laser systems mark products in one of three ways: by ablation or removal of surface coatings revealing what is underneath, by changing colour of the marked substrate or by exciting an ink with a pigment to change colour. A major benefit of laser marking

In fact, every flow wrapping application is different and may have special requirements that better suit one coding technology over another. To best gain the competitive edge, baked goods companies should work closely with an innovative leader in video coding that will help specify and install the best solution.

About the Author Matt Perkins is a Vertical Marketing Manager for Videojet Technologies where he specialises in the baked goods, salty snacks and tobacco industries globally. Through his work, he visits baked goods, salty snacks and tobacco manufacturers to better understand their processing and coding challenges and improve marking and coding solutions for those industries. Prior to Videojet, he was an Associate at AT Kearney, a global management consulting firm. He holds a BSE in Systems Engineering from the University of Pennsylvania and an MBA from Harvard Business School.

About Videojet Technologies Videojet Technologies is a world-leader in the product identification market, providing in-line printing, coding, and marking products, application specific fluids, and product life cycle services. Our goal is to partner with our customers in the consumer packaged goods, pharmaceutical, and industrial goods industries to improve their productivity, to protect and grow their brands, and to stay ahead of industry trends and regulations. With our customer application experts and technology leadership in continuous ink jet (CIJ), thermal ink jet (TIJ), laser marking, thermal transfer overprinting (TTO), case coding and labelling, and wide array printing, Videojet has more than 325,000 printers installed worldwide. Our customers rely on Videojet products to print on over ten billion products daily. Customer sales, application, service, and training support is provided by direct operations with over 3,000 team member in 26 countries worldwide. In addition, Videojet’s distribution network includes more than 400 distributors and OEMs, serving 135 countries.

Food Marketing & Technology

June 2014

Marketing

Breads Of the World The Breads of the World concept is the answer to this growing consumer demand. Thanks to its worldwide presence and expertise, Puratos helps create breads from every corner of the globe with their bread mixes. For a perfect result every time, all you have to do is follow the recipe and clear instructions. Every baker will be able to replicate the original taste, shape and texture of breads, as if they were made in the country of origin. The Breads of the World range is evolving and will be updated with more varieties.

Puratos introduces Breads of World concept

uratos India has launched the Breads of the World concept. A fully owned subsidiary of the Belgium-based Puratos Group, the world’s 2nd largest bakery ingredients major, Puratos India is a leading manufacturer of ingredients for bakery, confectionery and catering industries. Breads of the World is a concept meant for new-age consumers who are increasingly trying different and new flavours, as a great way to keep their diet from becoming monotonous. Consumers today are demanding a taste adventure and Puratos India aims to provide this. Dhiren Kanwar, Country Head, Puratos India explains, “This concept will enable supermarkets and bakery chains to create a wide & unique range of original (taste, texture and shape as in the country of origin) and enjoyable breads from all over the world. Here every kind of bread has its unique story. All thanks to ready-touse mixes by Puratos” Puratos India has a R&D centre in India which tailors the products according to Indian taste, value & functionality.

Ethnic Breads: The New Trend

Established in 1919, Puratos Group has a turnover of 1.4 bn euro with sales in 100 countries and manufacturing plants in 55 locations around the world. The Indian bakery segment rose above the slump in the economy in 2013-14 to produce impressive double digit growth. This growth, expectedly, was driven by the rapid expansion of modern retail outlets, increasing disposable incomes and the overriding need for convenience by the end consumer. With the Indian baked goods category consisting of largely unfragmented segment, the unpackaged/ artisanal bread continued to dominate the market with a share of 56 percent, while packaged industrial bread held steady with a share of 44 percent. Customers are now beginning to choose healthier bread options, a trend which is visible from the rapidly rising share of whole wheat and multigrain bread segment (6% in 2013-14), while brown bread carved out a healthy 11 percent market share and white bread held steady at 81 percent. Food Marketing & Technology

July 2014

Ethnic breads are more and more a key element of the bakery product lineup. They are often made with locallysourced ingredients and have become increasingly popular as they attract new customers to the bread counter. They also offer a greater choice of fresh and authentic breads. Although it’s exciting to discover local products, but consumer often desire to have trusted products from their home country. Puratos India has adapted two varieties of trends to give customers a global experience Easy Ciabatta is an Italian bread that originates from the province of Lombardy while Focaccia is creation of the northern shores of the Mediterranean Sea. Both Ciabatta and Focaccia have a shelf life of six months.

Innovations by Puratos Puratos has a wide variety of offerings ranging from the multipurpose S 500 to the Tigris bread improver that allows artisan and industrial bread makers to maintain product standards irrespective of varying qualities of flour. The innovative S 500 Puff improver is a big boon for improving the quality of khari, puff and laminated pastry, a market which had a retail value share of 24 percent in 2013.

Events PRESENTS

CONFERENCE

India an emerging market for international snack food brands July 18, 2014, India International Centre, New Delhi

SARV Asia to organize first global snack food conference in New Delhi, India SARV Asia presents SNACK INDIA Conference – “India an emerging market for international snack food brands”, on July 18, 2014 at India International Centre, New Delhi, India. This is one of the largest, most comprehensive conferences devoted exclusively to the snack food industry. It will provide an excellent opportunity to capture new business, generate quality leads and promote your brand. SNACK INDIA will bring together:

• Cold Chain & Logistics

• Snack Food Manufacturers

• Meat, Poultry and Sea Food Industry

• Dairy Industry

• Food Packaging Industry

• Bakery & Confectionary Industry

• Food Processors

• Frozen Food Industry

• Equipment Manufacturers

• Ready-to-Eat Foods Industry

• Flavor Innovators

• Dry Fruits Industry

• Academicians

• Fresh Fruits and Vegetable and their products

• Industry Experts and Innovators

• Ingredient Companies

• Banks

• Traditional Indian Snack Food Manufacturers

• Executives, Owners and Buyers

Every segment of the industry who are actively looking for new equipment, ingredients, products and services that will help them achieve greater efficiency and profitability for their companies and understand that this is a can’t miss event. Whether you’re a small startup or a multi-national corporation, with a strong presence at SNACK INDIA, customers will see you as a category leader, committed to their success and dedicated to advancing the snack food industry. Dignitaries from Institutions like Agricultural and Processed Food Products Export Development Authority (APEDA), National Dairy Research Institute (NDRI), Deemed University and Amity University have confirmed their participation in the conference. Food Processing Industries as well as Industries like McCain India, Perfetti Van Melle India (P) Ltd ,Mondelez International (Erstwhile Cadbury India Ltd.) are also participating in the conference. For more details, please visit www.snackindia.sarvasia.com Food Marketing & Technology

July 2014

Events The 3rd Edition of Cool Chain Strategies Summit was successfully held on 29th May 2014 at The Westin Mumbai Garden City. The Theme of the summit was “Powering Growth Through Innovation & Integration”. With path – breaking sessions right from the word go, the summit focused on various topics related to Cold Chain industry & its trends. The irst session focused on “Ensuring Quality throughout the Product Supply Chain: From Manufacturer to Customer” wherein panellist shared their views on managing perishable supply chain. Besides being a knowledge sharing platform, the summit brought forth best practices implemented by pharma & food industry to cater to growing market challenges for the movement of refrigerated goods. Private Equity panel session discussed about Impact of PE on development of Indian Cold Chain Industry. Panellist spoke about how PE industry looks at Cold Chain sector in terms of structuring a deal, during the investment phase and exit phase (strategic vs secondary exit) The summit had 6 individual presentations that focused on various topics such as Government initiatives in creating cold chain infrastructure in India, Freight Optimisation, Constant Climate, Costs & e-Freight, Modernizing the Apple Supply Chain in Himachal Pradesh, Cold Chain Management for Pharmaceutical Products, Ef iciency and Transparency in Cold Chain Logistics & Store & Save”- A Break-through Innovation for Cold Storage. This year’s summit had very interesting & important session on Reefer operation. Perishables are carried in reefer containers and reefer trucks. Yet some transport units do not move under temperature control despite high ambient temperatures and unexpected delays, even on shorter transport routes. Panellist discussed about Indian Reefer transportation scenario & Challenges. The last session discussed about “Cold Chain in Pharmaceutical Industry: Risk, Security & Integrity of Supply Chain” which focused on challenges faced by local distributor in India, Green pharmaceutical cold chain & identifying regulatory gaps in the cold chain. Having registered around 150 participants from Pharma, Food & Dairy Industry, 3PL Service providers, IT Companies, Refrigeration Industry & Packaging industry, the event managed to get the best of cold chain professionals on one platform.

The summit was conceived & managed by “Kamikaze B2B Media” & supported by Gati Kausar, DelEx, CHEP India & Cargo Service Centre.

Food Marketing & Technology

July 2014

Food Marketing & Technology

July 2014

Events Calendar 2014 July 2014

8-10

India Warehousing Show- 2014 New Delhi

August 2014

22-24

India Foodex - 2014

Bangalore

July 2014

Snack India - 2014

New Delhi

September 2014

17-20

Pack Plus Hyderabad - 2014 Hyderabad

Sept â&#x20AC;&#x201C; Oct 2014

29-1

Fi & HI India - 2014

Mumbai

August 2014

22-24

Food & Bev Tech - 2014 Mumbai

September 2014

25-27

International Packtech India - 2014 Mumbai

November 2014

14-16

International Foodtec India - 2014 Mumbai

August 2014

22-24

Dairy Tech - 2014

Bangalore

September 2014

24-26

Annapoorna World of Food India - 2014 Mumbai

List of Advertisers Food Marketing and Technology Vol. 5 • Issue 7 • July 2014 IMPRESSUM FMT PUBLISHING COMPANY

Fowler Westrup (India) Pvt. Ltd. .....................................2 Emerson Industrial Automation ......................................3 S+S Inspection India Pvt. Ltd .........................................4

L.B. Associates (Pvt) Ltd

SSP Pvt. Ltd .....................................................................5

H-108, Sector 63, Noida-201301, UP, India

Jeevika Food Machine Pvt. Ltd .......................................6

Tel: +91-120-2427280, 4727108 Fax: +91-120-2427108

Robinsons ........................................................................7

Website: www.lbassociates.com

PPI Pumps Pvt. Ltd ..........................................................9

Publisher Linda Brady Hawke Email: linda@lbassociates.com Editor

Snap Natural & Alginate Products Pvt. Ltd .....................9 DNV ..................................................................................9

Rajeswari Kurup

Bry-Air (ASIA) Pvt. Ltd ...................................................11

Marketing & Events

Unique Equipments .......................................................13

Binoy Sahee Email: binoy@lbassociates.com

KHS ................................................................................15

Layout & Design

Veripack Solution India Pvt. Ltd ....................................17

Atul Kumar Pradeep Singh Bisht

Brij Exim Pvt. Ltd............................................................19

Advertising

IFM Electronic India Pvt. Ltd .........................................21

Amit Kumar Gupta

Printpack ........................................................................23

Email: akgupta@lbassociates.com +91-120-4727111 Swati Singh

Miranda Automation Pvt. Ltd .........................................25

Email: swati@lbassociates.com

Patmax Engineers Pvt. Ltd ............................................25

+91-9810119683

SAI Projects and Systems Pvt. Ltd ...............................25

Subscription and Circulation

AAURO Packaging International ...................................27

Rahul Email: rahul@lbassociates.com

Shah Food Ingredients ..................................................29

+91-120-4727121

Galaxy Sivtek Pvt. Ltd ....................................................31

Parent Company Dr. Harnisch Verlagsgesellschaft mbH International Publications Blumenstr. 15, 90402 Nuernberg, Germany

Tropolite Food Pvt. Ltd ..................................................41 SMMS .............................................................................43

Tel: +49 911 20180

Spectrum Industries ......................................................49

Telefax: +49 911 2018 100 ISDN (Leo): +49 911 2018 255

Food & Bev Tech 2014...................................................50

Email: food@harnisch.com

International Packtech India 2014 .................................51

Website: www.harnisch.com/fmt President Dr Günter Harnisch Dr Claus-Jörg Harnisch Publisher

Pack3Plus South ...........................................................53 Annapoorna ...................................................................54 FI India ...........................................................................55

Benno Keller

National Cold Chain Summit .........................................57

Email: keller@ harnisch.com

India Cold Chian Show ..................................................59

Editorial Director Ian D Healey NOTE: Key numbers at the end of articles can be used as references for reader requests

India Food Ex ................................................................62 Dairy Tech India ............................................................63 Buhler India Pvt. Ltd ......................................................64

RNI No. UPENG/2010/38219