Beverages & food july 2013 (1)

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Approval for continuation of the National Mission on Food Processing

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he Cabinet Committee on Economic Affairs today approved the continuation of the National Mission on Food Processing (NMFP) for the remainder of 12th Five Year Plan (2013-17) based on detailed proposals submitted by the Ministry of Food Processing Industries (MOFPI).

The NMFP outlay for 2012-17 has been kept at Rs. 1,600 crore consisting of Rs. 1,250 crore provided by the Government of India (GOI) and corresponding State share of Rs. 350 crore. This includes Rs. 320 crore already approved for 2012-13, of which Rs. 250 crore was the GOI share and Rs. 70 crore was the State share.

The following schemes under the NMFP will be implemented

by State Governments for the remainder of 12th Five Year Plan in pursuance of today`s approval: i. Scheme for technology upgradation / establishment / modernisation of food processing industries. ii. Scheme for cold chain, value addition and preservation infrastructure for nonhorticulture products. iii. Setting up/ modernization/ expansion of abattoirs. iv. Scheme for Human Resource Development (HRD). v. Scheme for promotional activities. vi. Creating primary processing centres / collection centres in rural areas. vii. Modernization of meat shops. viii. Reefer vehicles. ix. Old Food Parks.

Vol. 6, Issue 2, July (I) 2013, Rs. 20/-

Continuation of NMFP shall help in the decentralization of the implementation of the Ministry`s schemes, which will lead to substantial participation of State Governments / Union Territories (UTs). Beneficiaries of MOFPI schemes will also find it easier to deal with State Governments.

The continuation of NMFP will also help States / UTs in maintaining requisite synergy between agriculture plans of States and the development of the food processing sector.

This in turn would help in the increase in farm productivity, thereby leading to an increase in farmers` incomes. It would also help in ensuring an efficient supply chain by bridging infrastructural / institutional gaps. A National Food Processing Development Council (NFPDC) has been provided for under the chairmanship of the Minister for Agriculture and Food Processing Industries.

The NFPDC will have representatives of State Governments, industry associations and related GOI departments. The council will provide guidance to MOFPI relating to the food processing sector, including the NMFP.

Zero calorie beverages may affect way of sugar processed in body

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ashington: Zero-calorie beverages can mess with your metabolism and affect the way in which your body processes sugars, according to a study.

The report says that artificially sweetened beverages are not only associated with bad health effects similar to those linked with consuming regular soda - but could even have worse long term health effects.

Lead author Susan Swithers of the department of psychological sciences and ingestive behavior research center at Purdue University, told to a website that in lots of ways, the artificial sweeteners have got the benefit of the doubt, as they don’t have any calories.

Based on an analysis, Swithers and her team predicted that

artificial sweeteners can train people’s brains and bodies to react differently when something sweet is tasted.

According to Swithers, when the body responds to sugar, it signals an intake of both calories and sugar.

The body releases the hormones needed to prepare, which prevents rise in blood sugar and those same hormones are thought to have direct effects on satiety.

Swithers asserted that when a person consumes a sweetener the taste is sweet but calories and sugar don’t show up on blood stream, which confuses the body as it wasn’t expecting this to happen’ and over time the body may be able to produce those same anticipatory responses.

The findings have been published in Trends in Endocrinology and Metabolism.

Beverages & Food Processing Times-July-I-2013

Beverages

Tata Global plans to acquire more beverage brands million, half of the size of Tetley’s company of enviable size, Kumar’s comment. $450 million. said R K Krishna Kumar, Even as Tata Global prepares for Several international, though much vice-chairman and a key acquiring new brands, it plans to smaller sized, brands like Good Earth figure in the Tata group. significantly raise spend on existing or Czech brand Jemca, were picked up “I believe in the next few brands across the globe, mainly to on the way, following which 90% of years we will make major beat the slowdown in discretionary Tata Global’s current revenue comes acquisitions and become a consumption. from branded products sold in 40 truly unrivalled company not “In the next 2-3 years the proportion countries. just in tea or coffee but in of expenditure on brand promotion “I don’t want to be very specific about many areas of beverages. It’s would be quiet an impressive figure,” the targets. We have identified a couple just a dream, though I believe Kumar said echoing chairman Cyrus of them and shared it all with the team. everybody is well set on that Mistry’s views.

They will do even exciting things than path,” Kumar told reporters “In future we would be investing what we did,” Kumar, who is set to after the annual general meeting. more and more into our brands. The ata Global acquired US Coffee retire soon, said.

From predominantly a tea planter UK market is currently depressed and brand Eight O’Clock for $220 “I am not in a position to share insights and marketer, and till recently known we plant to invest significantly in the million, half of the size of on specific companies or targets. All I as Tata Tea, the company made its Tetley brand to see that the market Tetley’s $450 million. would say is as a company we are open first global acquisition, an audacious share comes back,” Mistry told Six year after it made its last major to growth both organically as well as takeover of iconic British tea brand shareholders. acquisition, Tata Global Beverages inorganically,” managing director and Tetley, several times its size in 2000.

Back home, Tata Global need to is again gearing up to gobble up few 12278_AP_MS_CULINARY_SOLUTIONS_INDE REVUE : BEVERAGE_AND_FOOD_PROCESSING_TIMES FORMAT 190x260mm chief executive officer Harish Bhat Then in 2006, Tata Global acquired US spend :more on rural distributions and more international brands with an said when asked to react to Krishna Coffee brand Eight O’Clock for $220 strengthen brands like Tata Tea Gold aim to emerge as a global beverage

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and Tetley, Mistry said.

Among its other brands, Himalayan mineral water would be launched globally, though gradually, while Tata Water Plus, currently being testmarketed in Andhra Pradesh and Tamil Nadu, would be taken national, Bhat said.

Both their brands are being handled

by Tata Global’s joint venture with PepsiCo called NourishCo Beverages, which has in the pipeline a whole lot of exciting products, Kumar said.

Meantime, the company told the exchanges that it has decided to develop its property in Bangalore along with group outfit Tata Realty for which it is getting a consideration of Rs195 crore.

It is only a one-off deal for the Yeshwanthpur property and no such similar plans for development of other properties are on the anvil, Bhat said.

Seafood Park

Near Khurda soon Idco has earmarked about 50 acres land near Deras in Khurda district

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n a renewed effort to set up a seafood park in the state, Odisha Industrial Infrastructure Development Corporation (Idco), the nodalland acquisition agency for the state government, has earmarked about 50 acres land near Deras in Khurda district.

The park will be jointly developed by Idco and Seafood Exporters Association of India (SEAI) (Odisha region).

The identified land patch forms part of 200 acres available with Idco near Deras farm on the Pitapalli-Chandaka highway.

Earlier, Idco had initiated steps to set up a marine food processing complex near Bhadrak. The plan could not take off due to local issues that prevented Idco to complete the boundary wall.

In a recent meeting with Idco chairman and managing director, Vishal Dev, the sea food exporters’ body had requested him to find out an alternate site with minimum of 50 acres land, preferably near the national highway with assured water supply.

It was decided, the land officer, Khurda, would immediately complete the demarcation of 200 acres, currently with Idco, after joint survey with the officials of the district administration and horticulture department. About 50 acres will be carved out from this piece for the proposed food park.

Chief General Manager (Planning and Coordination), Idco, will prepare the master plan for this land with provisions for all common infrastructure required for seafood processing units. It was suggested to take the services of Odisha Project Development Company Limited (OPDCL), a joint venture of Idco & IL&FS for assessing the infrastructure needs of the complex and preparation of the master plan.

In addition, OPDCL will assist Idco to avail grants under various schemes of the central government and Marine Products Export Development Authority (MPEDA) and other sources.

Welcoming the outcomes of the meeting, G Mohanty, President, SEAI (Odisha chapter) said, the establishment of the seafood park will result in better value addition of fishery products and reduce the wastage which is around 15 per cent, at present.

The regional chapter of marine exporters also committed that ten processing units will come up at the park immediately.

Beverages & Food Processing Times-July-I-2013

The Food of Security By-Simone Gie and Anandi Soans

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ould one of India’s most ancient grains play a big part in the country’s future?

Millets are among the earliest known cultivated cereals and, used to make porridge, ground into flour for flatbreads or fermented into beer, have been an important element in thediets of India’s rural population for thousands of years.

During the Green Revolution of the 1960s, India saw an influx of technology, chemicals and high-yield seeds to support water-guzzling monocultures. It consequently lost many of the traditional crop varieties long adapted to its regions, climates and cultures. As the government

pushed rice and wheat production, the farming and consumption of millets fell drastically along with their status. Increasingly relegated to use as animal fodder or for food processing, they were deemed the ‘poor man’s grain’. While advocates of the Green Revolution claimed it was effective in warding off famine, it actually caused the abandonment of crops that could have played an important role in improving the country’s precarious food security.

The millets – a group of cereal varieties such as sorghum, pearl, foxtail and finger millet – contain high levels of protein, fiber, iron, beta-carotene, calcium and other

Goa Government to modernise controversial slaughterhouse

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oa government will modernise its three decadeold slaughterhouse, which had run into controversy following the high court orders.

State-run Goa Meat Complex Limited (GMCL) management has drawn plans for modernising its facilities at Usgao village, 40 kilometres away from here, at a cost of Rs 13 crore.

The modernisation work would be equally funded by Goa government and Union food processing ministry, the officials said.

The GMCL’s activities are currently on hold after animal lovers approached the Goa Bench of Bombay high court pointing out alleged irregularities in the process of slaughtering the animals.

However, the GMCL management has refuted the charges before the court.

While court case is still pending, GMCL chairman Lyndon Monteiro said that the modernisation plans are not kept on hold.

Goa government has funded Rs 6.8 crore, while the Centre has provided Rs 6.2 crore for the plant, which is a three decade old entity run by the state providing beef to the local consumers, he stated.

“Tenders for this modernisation work are going to be floated soon and all those works are likely to be completed in next one year,” Monteiro said.

On a priority basis, the GMCL has begun the process of constructing a new effluent treatment plant, after the environmental consent given to the old one has expired earning notice from the State Pollution Control Board.

Monteiro said that a new plant would augment the effluent treatment capacity from 65 cubic metres to 265 cubic metres, which is required to cater for the enhanced capacity of slaughtering after the modernisation.

“The plant costing Rs 1.4 crore will take care of the effluents of all the three shifts for the next 20 years,” he said.

Food Security vitamins and minerals, in many cases several times higher than those of rice and wheat. Over millennia, they have adapted to many different c l i m a t e s and difficult g r o w i n g conditions, such as poor soils and high temperatures, in areas where a small Celsius increase could wipe out thermal-sensitive wheat.

Millets require very little water and can survive in drought-like conditions without irrigation. In short, they can be grown in areas where other cereal crops would perish.

India’s poor small-scale farmers are often the owners of poor land in dry regions where millets are the only crops that can be grown.

Rediscovering traditional millet varieties could therefore play a part in fighting malnutrition and restoring self-sufficiency to their communities. While wheat and rice might provide short-term food

security, millets can offer multiple securities: food, fodder, health, livelihood, particularly in the face of looming climate change.

Slow Food and the Indigenous Partnership for Agrobiodiversity and Food Sovereignty have recognized the need for a revival of this wonder grain by launching a network of indigenous millet producers across the country.

The Millet Network project aims to facilitate the exchange of knowledge among farmers about cultivation, processing and value adding, and hence create the support that a network provides.

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The project also aims to facilitate production for farmers by introducing training and mechanical processing methods, considering that millet processing requires intensive manual labor and therefore risks increasing the workload of the women in local communities. The cultural and traditional facets of millet will be an important focus of the project, and local professional chefs will thus be involved, helping to bring back the ‘lost taste’ of millets and promote the cereals as a tool for creating a brighter future for food and farming in India.

Beverages & Food Processing Times-July-I-2013

Lucknow mangoes earn fans in foreign countries

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he rich mangoes of India, especially Dussehri breed of Malihabad mangoes seem to have a huge fan following even in foreign countries. Ambassadors and high commissioners of more than 10 countries would be gathering in a town of Malihabad on June 29 to enjoy a ‘mango party’.

The town has not been revealed yet. Malihabad is 30 km from Lucknow.

This event ‘Ek Shaam Malihabadi Dussehri Ke Naam’ (An evening dedicated to Malihabad’s Dussehri) would be hosted by the

Mango Grower Association of India. The programme is aimed at earning popularity for Dussehri all across the globe and also seeking government’s assistance for Mango growers and exporters of the country.

The association would also provide Dussehri mango saplings to the foreign diplomats and encourage them to promote its cultivation in their countries as well. The diplomats would be coming from different countries like Papua New Guinea, Sri Lanka, Trinidad and Tobago, Algeria, Fiji, Brunei, Kazakhstan and Nigeria, etc.

Food and Public Distribution Department

Agri Business Association’s spokesperson informed that the Union minister of state for agriculture and food processing, Tariq Anwar, would also be attending the programme.

The mango belts in Uttar Pradesh include Lucknow (Lucknow, Malihabad, Bakshi-ka-Talaab), Saharanpur and Sambhal-AmrohaMuzaffarnagar districts. Malihabad is globally known for its sweet and aromatic Dussehri, extensive mango plantations, which has been granted Geographical Indication (GI) registration in 2009. Malihabad is situated on Lucknow-Hardoi state highway number 25.

In Lucknow, mango plantation belt extends across 25,000 hectares, which produces world famous Dussehri mango. It alone comprises about 30 percent of the state’s annual mango production. This year, the state’s mango production had much been lower compared to last year. During 2012, the UP mango production was about 38 lakh tonnes, while this year the production is pegged at only 15 lakh tonnes.

An association’s member said,”At present, the subsidy of Rs 26 per kg on export and branding purposes of mango is grossly inadequate, the mango growers and exporters need subsidy on air freight to make their plantations more profitable.” The association has also informed about seeking Central Government’s help in promoting mango-based food processing industries.

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electronic payment system of the computerized accounting.

According to the department, this is a fully secured web system of electronic payment certified by the STQC directorate of the IT department. It would bring transparency in the payment system. The system serves as a middleware between the accounting applications namely ‘compact’ for bill processing and core banking solution for the bank and the Reserve Bank of India.

Apart from being a secured mode of payment, it would be saving time in fund transfer by eliminating physical cheques and their manual processing.

UP asks banks to increase agri credit and simplify loan sanction State targets agricultural growth of 5% for the 12th Plan period

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he Uttar Pradesh government wants commercial banks to increase agricultural credit to farmers and simplify the process of sanctioning loans to bolster investment flow to the sector.

The government is targetting to increase per hectare credit ratio from Rs 15,000/hectare at present to Rs 25,000/hectare in the current financial year.

One of the main reasons identified for low credit is the large number of inactive Kisan Credit Cards (KCC) in the state. Of the 17 million farmers holding KCCs, hardly 35-40 per cent avail of agricultural credit from the banks.

The banks have been told to reenergise all the KCCs, UP principal secretary agriculture Debasish Panda told.

There are 22.5 million farmers families in UP, of which 12.5 million are small agriculturists having land holding of acre or less.

We aim to bring all the farmers under the institutional credit net to facilitate more investment in the sector, Panda added.

In this regard, state agricultural production commissioner Alok Ranjan held a meeting with the representatives of all commercial

banks, agriculture, institutional credit, rural development, dairy, fisheries and horticulture departments.

We will hold a follow up meeting within a week with the officials of Reserve Bank of India (RBI) and National Bank for Agriculture and Rural Development (Nabard), said Panda.

For the 12th Plan (2012-17) period, the state is targetting agricultural growth rate of five per cent.

The ground level credit potential in UP has been pegged at Rs 1,01,315 crore for 2013-14 by Nabard. The potential credit estimates comprise Rs 73,490 crore for agriculture, including Rs 58,928 crore for crop loan. Besides, potential of Rs 12,894 crore have been pegged under non farm sector, including Rs 886 crore under food & agro processing, and Rs 14,931 crore for other priority sector. This aggregates Rs 1,01,315 crore for 2013-14.

The Nabard estimates are incorporated in the State Focus Paper, which aims increasing productivity, private capital formation in agriculture, removing gaps in infrastructure, inclusive growth and financial inclusion.

Non-dairy beverages a good alternative for many

launches electronic transfer of funds he department of food and public distribution has launched a system of electronic transfer of funds which would bring about more efficiency in the financial working of the department and ensure quick and direct transfer of the funds to the beneficiaries.

The department of food and public distribution has a major role to play in the payment of subsidies particularly food and sugar covering a substantial amount of budget outflow.

The department and Reserve Bank of India in partnership with the National Informatics Centre have implemented the

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he lineup of non-dairy, plant-derived beverages that resemble milk is growing all the time. While soy and rice “milk” once were the only choices, today the consumer who doesn’t drink cows’ milk can pick from oat, almond, hazelnut, sunflower, coconut and even hemp milk, as well as soy and rice.

Kim Whittington, a registered dietitian who’s manager for the local WIC (Women Infants and Children) nutrition program, says the non-dairy beverages are a good substitute for milk, especially for people who have dairy allergies

or intolerances. Vegans, animal advocates and people with environmental concerns also can safely drink the plant-based beverages instead of cows’ milk, she says.

On the plus side, Whittington says the milk substitutes have low levels of saturated fat and cholesterol, but so does 1 percent or fatfree cows’ milk. Two of her concerns are that the sugar content of the nondairy beverages often is high unless they are unsweetened, and, except for soy, they tend to be low in protein.

“There are 12 grams of natural sugar in (cows’) milk, which is a good amount. Chocolate rice milk has about 30 grams a serving. An adult woman should have about 24 grams of sugar a day and a man 36 grams.”

Calcium types differ The type of calcium contained in the various products is important, too, Whittington says. Cows’ milk and some of the milk substitutes contain calcium carbonate, which the body absorbs easily and which is preferable to the tricalcium phosphate in other milk substitutes.

The ingredient listing on the product label should specify which type it contains.

The vitamin D differs, too. Cows’ milk contains vitamin D3 while the plant milks contain vitamin D2, but both types are wellabsorbed by the body.

Whittington says there’s no legitimacy to the notion that people shouldn’t drink cows’ milk — unless they are allergic to it or are lactose-intolerant.

“Once kids turn 1, we recommend they drink whole milk until they’re 2. The brain is still developing and the fat in whole milk helps that development. At 2 years old, we recommend they switch to 2 percent or lower for the rest of their life. It has fewer calories and fat but still has the same nutrients.”

Cost is one of the downsides of the milk alternatives, according to Whittington. A gallon of cows’ milk usually is about $3.50, while the plant milks average $2.50 to $2.75 a quart, with hemp being closer to $3.75 a quart.

Whittington says she’s able to suggest soy milk for WIC clients who can’t drink cows’ milk because the USDA has determined it contains enough protein and calcium to meet their nutritional needs.

Beverages & Food Processing Times-July-I-2013

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Beverages & Food Processing Times-July-I-2013

News

Tierra Food to launch 8 new products, invest Rs 7 crore on facility

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ierra Food India, the Kerala-based snack food company, will make an additional investment of Rs 7 crore in its production facility at Kinfra Park, Adoor, to expand the product line.

The company, which launched its snack food brand — Kappo and Banano — last year, is to introduce 7-8 new products by the end of the current fiscal. This includes snacks such as boondhi, green bean, moongdal and variety of peanuts, Alex Thomas, Managing Director, Tierra Food India, said.

VENTURE CAPITAL FUNDS In an interaction with Business Line, he said discussions have been initiated with a few venture capital funds keen to invest in early stage food processing

companies.

Kappo and Banano available in small and trendy packs gained encouraging consumer response within one year and they are now available in over 30,000 outlets in Kerala. They have been launched in select cities in Tamil Nadu and Karnataka in May and will cover the entire South India by the end of this fiscal, he added.

Kohinoor Foods to sell 20% stake in Dubai JV

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ost acquisition of KFL’s 20% stake, Al Dahra will have options to buy the remaining 4.99% stake in RRR from KFL Kohinoor Foods (KFL), one of India’s largest basmati rice and ready-to- eat foodstuff producers, plans to sell 20 per cent stake at Rs 160 a share to Al Dahra, an Abu Dhabi-based agri-specific company.

KFL in an announcement to Bombay Stock Exchange (BSE) said that it will sell 20 per cent stake to Al Dahra. The company is expected to raise between Rs 160-180 crore through stake sale.

It was, however, not immediately known the end use of sale proceeds.

Repeated efforts to reach Gurnam Arora, joint managing director of KFL, did not elicit a response.

After acquisition of KFL’s 20 per

Tierra, which had registered a Rs 6 crore sales turnover last fiscal, expects a business of Rs 15 crore by the end of the current fiscal with its new product portfolio, he said.

He pointed out that the branded snacks market in Kerala is estimated at Rs 15 crore/month, while it is in the range of Rs 50 crore/month in South India.

According to Alex Thomas, the company works closely with Central Tuber Crops Research Institute and State Horticulture Mission, to ensure best quality of cassava and banana to develop the products.

The company set up the production facility at Kinfra Park, Adoor, at an investment of Rs 15 crore and has the capacity to process 20 tonnes of cassava and banana a day. cent stake, Al Dahra will have options to buy another 4.99 per cent stake in the company. KFL shares rose 4.1 per cent to Rs 38.5.

Al Dahra specialises in agriculture and animal feed production.

With global operations, farms and production facilities in the Americas, Europe, Asia and Africa, it is considered a premier supplier of high quality forage, fresh produce, dairy products and commodities to local and regional markets.

Whilst the United Arab Emirates remains at the core of its strategy, the company is well positioned to becoming one of the key international players in the agriculture sector and a leader in the food supply chain business.

Post acquisition of KFL’s 20 per cent stake, Al Dahra will have options to buy the remaining 4.99 per cent stake in RRR from KFL. Due to the huge on-going infrastructural development and opening up of the food service sector, there is enormous scope for frozen food products.

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IGNOU invites applications for dairy technology

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ndira Gandhi National Open University (Ignou) invites application for a one-year diploma in dairy technology programme for July 2013 session.

This programme was developed with the financial support of ministry of food processing industries (MoFPI), government of India.

The basic objective of this programme is to develop technician-level human resource for dairy industry. Upgrading the technical proficiency of lower level workers/ technicians already working in the dairy and allied sectors is also intended.

The knowledge imparted shall facilitate good manufacturing practices in the processing sector and hygiene including clean milk production and handling, processing of milk, manufacture of western and indigenous dairy products,

marketing and economical aspects, testing and quality control of milk and milk products and managing small and medium enterprises. The programme has been developed in collaboration with MoFPI. The minimum duration of the diploma programme is one year.

However, the candidate has the flexibility of completing the programme within four years’ time.

The eligibility requirement for this diploma programme is class XII pass-outs or bachelor preparatory programme (BPP) from Ignou. The programme fee is Rs 12,000. The programme is offered in English and Hindi. Interested candidates from rural areas and below poverty line urban candidates can avail 50% fee concession on submission of valid proof.

Last date for receipt of applications is July 31, 2013.

Global Potato Industry and Potato Processing Industry in India

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esearch and Markets (http:// www.researchandmarkets. com/research/2tm6nd/ global_potato) has announced the addition of the “Global Potato Industry and Potato Processing Industry in India” report to their offering.

The potato, popularly known as ‘The king of vegetables’, is a major food crop grown more than 100 countries in world. At present, China, Russia, India, Poland and U.S.A. contribute a major share of total world production. The potato is one of main commercial crop grown in India and has emerged as fourth most important food crop after rice, wheat and maize.

Because, the dry matter, edible energy and edible protein content of potato makes it nutritionally superior vegetable as well as a stable food throughout the world.

Now, it becomes an essential part of breakfast, lunch and dinner worldwide. Being a short duration crop, it produces more quantity of dry matter, edible energy and edible protein in lesser duration of time than cereals like rice and wheat. Unprocessed foods are susceptible to spoilage by

biochemical processes, microbial attack and infestation.

Potato processing in India was negligible at the beginning of 21st century. However, this was an inflection point when potato processing industry in India started taking big strides. With such results organised processors used to put 0.39 mt of potatoes to processing during 2005-06. Assuming the widely accepted output proportion of potato processing under unorganised (60%) and organised sector (40%), the total quantity of potatoes put to processing is nearly 2.5 times the quantity consumed by organised players.

The industry is still growing at a rapid pace where French fries are showing the highest growth of nearly 20% followed by potato chips (17%) and potato powder/ flakes (15%). Assuming same growth rates in the near future the estimated quantity of potato tubers’ consumption by the Indian processing industry in the organised sector during 2013-14 is estimated to be around 1.54 mt which will be nearly 4.25% of the then national potato production.

Beverages & Food Processing Times-July-I-2013

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Beverages & Food Processing Times-July-I-2013

Agri Business

History, education and mangoes in Rataul, India

By Nilanjan Mukhopadhyay

Zahoor Siddiqui.

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n what place will you get the following: lessons in liberal Indian medieval history; a charitable primary school run for village children, and the most delicious mangoes which will not only tickle the palate but also churn your belly at the suggestion of over-indulgence?

The answer lies north-east of the Indian capital along a bumpy road that winds its way through the western fringes of Uttar Pradesh – India’s largest state by population.

The highway is a typical Indian state highway where the weirdest of motorised innovations jostle for space with man, animal, and motor vehicles of different shapes, capacity and antiquity. As always, there are streets sellers all along – even in patches where there is

little habitation. These smaller highways, after all, are the sales windows to most of rural and semi-urban India.

Given the Indian diversity in the number of fruits grown, there is always a fruit which is available in abundance and at a pittance because of a lack of proper cold chain and adequate food processing units. It is the peak of summer and this is mango season. So the highway is strewn with bullock carts loaded with mangoes.

So where does one get the best mangoes of the region?

“Go to Rataul,” you are told.

Rataul is a small settlement with a population of approximately 15,000, and that it is an important destination on the mango map of India is evident as people give more than adequate directions on how to reach the place without any thought. It almost appears that people know that the moment a car stops and a window is rolled down, the face with the quizzical look will invariably seek directions to Rataul.

The village is in the district of Baghpat – political and ancestral home to Charan Singh, India’s fifth prime minister who managed to stay in office by quirk of fate without ever facing Parliament for a single day. It now is his son Ajit Singh’s bastion. He is India’s civil aviation minister.

Recalling Baghpat’s link with this nugget of Indian history is not

an exercise in futility as Zahoor Siddiqui is the one to greet us.

He was a history professor for decades before retiring from Delhi University. But in our conversation we restrict the conversation to what brought us to Rataul – mangoes in which his family history played an important role and a school which he runs along with his wife to “give back something to society.”

For years one has heard about Rataul mangoes but never knew the story of their evolution. On a hot summer afternoon, the historian turned mango-cultivator and educationist says that the tryst of his village with mangoes began with his great-grandfather, Hakimud-Din Ahmad Siddiqui, who worked for the British government in colonial India. He liked mangoes and the job took him from one place to another. Whenever any variety of mango rested pleasurably on his palate, he secured a plant and got it sent to his village and planted in the orchard that he began developing.

By the early years of the 20th century, the orchard developed and got a name – Noor Bagh, Noor after his grandson Noor-Ud-Din Ahmad Siddiqui and Bagh for the Hindustani word for orchard.

Within decades the place boasted of 300 varieties of mangoes. The fame spread and so did the clones.

One particular narrative that has survived decades of Indo-Pak hostilities is a quaint one about General Zia-ul-Haq gifting Indira

Rice, wheat worth Rs. 2,050 crore wasted in 3 years in govt. godowns A

s millions of Indians surviving on less that R20 a day starve, the Food Corporation of India (FCI) lost rice and wheat worth R2,050 crore in transit and storage in the last three years, HT has come to know under the right to information act.

According to the governmentowned agency, 11,07,638.8 metric tonnes (MT) of foodgrains in its godowns have been lost to wastage or pilferage since 2010. The math works out to almost Rs. 700 crore a year in grains that could otherwise feed at least 10 million hungry people for a few weeks.

This has wider implications, most specifically for the Centre’s food security law. The FCI is the nodal agency for procurement and distribution of grains across the

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Gandhi a hamper of premium Pakistani mangoes named Anwar Rataul.

Popular lore has it that an agitated delegation from Rataul, went to complain that theirs was the real Rataul mango and the one which the general had carried from across the border was just a variant of the original one. As if to prove that the narrative was true, a small green ripe Rataul was handed over by Nisar, the manager who is introduced to us by Siddiqui as the real mango-cultivator. Without any doubt, this small mango was among the finest that one has ever tasted.

But mangoes give the village of Rataul only its touristy identity – without which it would be lost as just one of the many settlements in the dust bowls of Uttar Pradesh.

What gives Siddiqui an identity beyond being just an inheritor of the orchard is Zahoor’s creation – Salma Public School which he established along with his wife Nishat Saiyada, a trained teacher who taught previously in a government run school before seeking premature retirement.

Siddiqui and Saiyada sound extremely proud when they say that out of almost 500 students almost forty per cent of the students in this primarily level school for preteenagers, are girl students. Since the students are primarily Muslim, it means a lot given the abysmal rate of female literacy among Muslims.

The school charges nominal tuition fees which barely cover the salaries of the teachers – but this is levied more because of the belief that education should not be free – there must be a desire in the family to educate children. The school has continued to run for the past two decades thanks to occasional contributions from friends and admirers and even volunteers

who come in often to conduct workshops for teachers.

But constraint of resources is not the only hurdle. Siddiqui explains: “We do not look at our effort in isolation but as part of the overall growth and education of the child who comes to us.” His wife adds that a major concern has been to oversee the transition of children from their school to the secondary level school and then college. “The highest dropout rate is among girls when they are in the 4th or 5th standard (between 10 -12 years old) – families then want the girls back in the homes so they can contribute to the daily chores,” Saiyada says.

It is an uphill task no doubt. For both the famed mangoes of Rataul and the educational venture of the Siddiquis. The mangoes face the danger of losing out to more cultivated varieties as more and more orchards in the vicinity either stop replanting trees or their owners branch out to new areas and leave the orchards in the care of sub-contractors focused on yield for the year.

Like many other places in India where issues and tradition is undergoing a period of transition, Rataul and its mangoes are struggling to find acceptance beyond a handful of connoisseurs who regularly troop there every mango season with people like Sohail Hashmi, a Delhi-based cultural personality-cum-activist who also organises heritage walks and a few other ‘friends of Rataul’ who pass the word around. Of course, they are helped in spreading the love for Rataul mangoes thanks to Siddiqui who always welcomes guests with warmth year after year.

country and would be instrumental in implementing the welfare scheme.

According to Tariq Anwar, union minister of state for agriculture and food processing, 30% of foodgrains supplied through the public distribution system (PDS) is lost every year. “While overall figures for storage losses may be within acceptable international norms, it is unconscionable that in a country like India, which has a huge problem of malnutrition and starvation, even a single grain of food is wasted,” said Biraj Patnaik, principal adviser in the office of the Supreme Court commissioners on right to food. “If the problems with food wastage persist, the Supreme Court may be forced to intervene again and direct the central government to distribute it at subsidised rates to the poor, as it had done a year back.”

One of the main problems is lack of storage space, as is seen in Bihar. According to Dr Mangla Rai, agriculture advisor to chief minister Nitish Kumar, the FCI has a storage capacity of 6 lakh MT in the state against a monthly allocation of 2.80 lakh MT of PDS

foodgrains.

“Bihar’s actual storage requirement is 45 lakh MT. The space crunch is leading to immense waste as stacks of foodgrains lie in the open exposed to the elements,” said Pramod Kumar Singh, convenor of the Hunger-Free Bihar Campaign.

Food and civil supply minister Shyam Rajak pointed to another problem — delayed procurement.

“The FCI fails to make timely procurement of foodgrains due to which its quality deteriorates.”

In a belated initiative, the state has proposed constructing godowns in every block. In Punjab, it’s a problem of pilferage. Procured wheat stored in various state government-owned godowns, such as those of the Punjab Agro Industry Corporation, are lost to theft. In many instances, the thieves pour water on the wheat sacks so they appear heavier than they are. These sacks make it to the central pool despite scrutiny

by FCI officials. HT has in the past highlighted such scams in Bathinda and Mansa districts. In February, a Punjab Agro Industries Corporation official was booked for the offence.

Courtesy: www.asiancorrespondent.com

Beverages & Food Processing Times-July-I-2013

DuPont Tate & Lyle Bio Products launches first food ingredient

D

uPont Tate & Lyle Bio Products has launched its first ingredient for the U.S. food market. Zemea USP Propanediol is a natural solvent and humectant that can be used to replace petroleum-based propylene glycol or glycerin in a variety of food and beverage products.

Zemea USP is a natural, 100% bio-based ingredient made from corn sugar through fermentation.

It is, said the company, an environmentally sustainable alternative to petroleum-based glycols and glycerin, where

Food Security

the product’s humectancy, preservative effects, solubility and taste properties may be beneficial in food and beverage applications.

According to DuPont Tate & Lyle, Zemea has attained all of the required regulatory approvals for use in the U.S. food industry. It has received non-objection from the FDA for its self-affirmed GRAS status and is certified GRAS by the Flavor & Extracts Manufacturers Association (FEMA). It is certified and tested according to the requirements of the Food Chemicals Codex (FCC) and

the United States Pharmacoepia (USP). It is certified 100% biobased by the U.S. Department of Agriculture and has both Kosher and Halal certifications. “It has taken a few years and a lot of effort by our team to achieve this milestone,� said Rose Durham, global marketing manager for DuPont Tate & Lyle Bio Products. “We are finally entering the exciting world of food, where our two parent companies, DuPont and Tate & Lyle, are key innovators.� “Food companies are always

searching for new, natural ingredients that provide consumer benefits,� commented Carole Feole, account executive for DuPont Tate & Lyle Bio Products. “Zemea USP can offer food scientists a new, versatile ingredient with multifunctional benefits.�

DuPont Tate & Lyle said that it is currently looking for partners in the food industry who are interested in evaluating the benefits of this new food ingredient.

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Beverages & Food Processing Times-July-I-2013

Beverages

Common M Gluten-Fre

India’s Ist Fortnightly Newspaper For Beverages, Food & Allied Industries

www. timesinfomedia.com

C

Vol. 6, Issue 2, July (I) 2013, Rs. 20/-

ompetition has synced up with life. Coming of summer usually means up lined sale in beverages. But now the scenario has changed beverage consumption in Indian households has steadily increased over the last decade, and this has nothing to do with seasonal effect. Rather due to the fact that families are spending on non-food items indicating a clear shift in food preferences. Not only that, the trend transcends the urbanrural divide. According to the latest National Sample Survey Office (NSSO) 2011-12, Indian households on average spend about 6.5 percent of their food expenditure on beverages. The share of urban households stands at 7.1 percent while rural households spend 5.8 percent of their expenditure on it.

Food and beverage companies, both Indian and multinational, view the trend optimistically. The growth has been across markets and across the country. There is so much potential in the market for beverages in India that growth will continue to come from all segments.

So gathering the consumer trends Coca-Cola Co has announced to introduce a cola that is sweetened with sugar and naturally occurring, no-calorie sweetener stevia, the first such product to hit a market that is seen as key to the future of the soda industry. Coca-Cola Life will have about half the calories of regular Coke. It will go on sale this week in Argentina, where Coca-Cola has 50 per cent of the soda market, compared with PepsiCo Inc’s.

There is no date for introducing the product elsewhere. But I will be waiting it to be launched here in India, can’t say about other I do need a drink that has very less calories.

Tata never tires to excite its tea lovers to new products and innovative business. Tata Global plans to acquire more beverage brands as it has acquired US Coffee brand Eight O’ Clock for $220 million, half of the size of Tetley’s $450 million.

From predominantly a tea planter and marketer, and till recently known as Tata Tea, the company made its first global acquisition, an audacious takeover of iconic British tea brand Tetley, several times its size in 2000.

Then in 2006, Tata Global acquired US Coffee brand Eight O’clock for $220 million, half of the size of Tetley’s $450 million.

Several international, though much smaller sized, brands like Good Earth or Czech brand Jemca, were picked up on the way, following which 90% of Tata Global current revenue comes from branded products sold in 40 countries.

Among its other brands, Himalayan mineral water would be launched globally, though gradually, while Tata Water Plus, currently being testmarketed in Andhra Pradesh and Tamil Nadu, would be taken national.

Both their brands are being handled by Tata Global joint venture with PepsiCo called Nourish Co Beverages, which has in the pipeline a whole lot of exciting products.

PepsiCo also expands its Tropicana range in India. The company said it has introduced in the Indian market a new category offering - Tropicana Coconut Fruit Blends, available in two variants - Coconut Orange and Coconut Litchi.

Indian packaged juices market is valued at Rs 1,100 crore and projected to grow at a CAGR of 15% over next three years.

India’s consumption growth story keeps scoring as more private equity (PE) players have shown interest in mid-sized fast-moving consumer goods companies. In the latest development, Manpasand Beverages, the Vadodarabased juice manufacturing and marketing firm, has received interest from PE funds to acquire a minority stake in it. According to sources, US-based PE company Warburg Pincusand Everstone Capital are in discussion with the management of Manpasand to acquire a 10-15 per cent stake.

The deal size would be in the range of Rs 100-150 crore. Another PE firm, SAIF Partners, already owns a minority stake in Manpasand with an investment worth $10 million (Rs 60 crore).

Good and quenching drinks are pretty much like Jesus in a drink. We know the consumer needs satisfaction but a drink with divinity does the magic if one wants to strive in this world of drink competition. That’s what all the beverage companies are up to today, to present the best and to attain the best.

10

G

luten has a way of popping up in some very unexpected products.

Peers (whether online or otherwise) are sometimes our best resource for information regarding these oft-overlooked gluten-containing products, but sometimes speculation gets passed along the grapevine as fact. This has led to some very believable, but ultimately questionable rumors. Alcohol in particular has some of the most persistent rumors regarding gluten content. This is likely because the processes involved with alcohol production are confusing and widely misunderstood. With this article, I hope to address and clear up a few of the most persistent gluten-free alcohol misunderstandings that you’ve certainly heard before.

Misunderstanding #1 “Not all wine is gluten-free: some vintners age their wine in barrels that are sealed with a wheat paste. This paste contaminates the wine, making it dangerous for consumption by celiac disease sufferers.”

This is a big one. Wine is naturally gluten-free, but the fact that some vintners use wheat paste to seal their barrels has led many to cut wine out of their diets as a precautionary measure.

It’s a plausible idea, as some vintners do in fact use wheat paste to seal their barrel heads.

However, there are a few key points here that you should consider before cutting wine out of your diet entirely: 1. Because the Tobacco Tax and Trade Bureau currently disallows gluten-free labeling of alcoholic beverages if the producer used “storage materials that contained gluten,” any wine that is labeled gluten-free was aged using a barrel alternative and carries no risk of contamination.

2. Wines that aren’t labeled glutenfree might still be aged using barrel alternatives. Roughly speaking, the more expensive ($12+) Cabernet Sauvignons, Merlots, Zinfandels and red blends are more likely to be aged in oak barrels (and for a longer period of time).

3. The amount of wheat paste used to seal barrel heads is minimal. It is not the staves of the barrels that are sealed with a wheat flour paste, but the barrel heads.

Furthermore, most wineries thoroughly pressure wash all barrels with boiling hot water before they are used. The last thing vintners want is a contaminated product.

In order to lay this contamination issue to rest, Tricia Thompson tested a single winery’s Cabernet Sauvignon and Merlot, which she was told by the winery were their two wines that spent the most time in wheat-sealed oak barrels. She tested each wine four times: twice with the Sandwich R5 ELISA test, and twice with the competitive R5 ELISA test.

The competitive R5 ELISA is the current standard for detecting hydrolyzed (broken down) gluten, while the sandwich R5 ELISA is the current standard for detecting nonhydrolyzed gluten (1). Combined, the tests can reliably test for any possible form of gluten contamination.

Both extractions of both wines came back with the lowest possible results for both tests:

Cabernet Sauvignon Sandwich R5 ELISA extraction 1: < 5 ppm gluten Sandwich R5 ELISA extraction 2: < 5 ppm gluten Competitive R5 ELISA extraction 1: < 10 ppm gluten Competitive R5 ELISA extraction 2: < 10 ppm gluten Merlot Sandwich R5 ELISA extraction 1: < 5 ppm gluten Sandwich R5 ELISA extraction 2: < 5 ppm gluten Competitive R5 ELISA extraction 1: < 10 ppm gluten Competitive R5 ELISA extraction 2: < 10 ppm gluten Conclusion: Wine that is aged in oak barrels contains less gluten than we are currently capable of testing for, whether hydrolyzed or not.

At this point, a lot of people will begin to shake their heads: “If wine is gluten-free, then why do I get sick when I drink wine?”

The likely answer is that you are reacting to something else! Many winemakers use egg whites as a clarifying agent. The amount of egg used is far more substantial than any wheat paste that might have leaked into the wine, so if you know eggs are a problem, this is likely what you are reacting to.

If you don’t have a problem with eggs, you could also be reacting to sulfites. Many people have problems with them, and some winemakers use them as preservatives.

Sometimes, it’s best to go out and get information directly from the winemaker.

They can tell you more about their aging process, and shed light on what may or may not be making you sick.

Misunderstanding #2: “Distilled spirits that are derived from glutencontaining ingredients can be contaminated with gluten. Only distilled spirits made from non-gluten-containing ingredients, like potatoes, are safe for consumption by celiacs.”

This idea was likely propagated due to a misunderstanding of the distillation process.

Here, I will refer to Megan Tichy, Ph.D’s highly informative and clearly written description of the distillation process (2). It is a great read for those who are unclear on the process, and makes it very evident why all distilled spirits are gluten-free by definition.

To borrow Dr. Tichy’s analogy, the distillation process is like boiling a kettle of water with sand at the bottom of it. Let’s say you were to collect the water that boiled away as steam using a condensing tube. After boiling the entire kettle away, you would be left with a kettle with nothing but sand at the bottom of it, and a second container of pure distilled water. There is no way the distilled water could contain any sand, as sand doesn’t evaporate. In the same way, gluten doesn’t evaporate, and gets left at the bottom of the ‘kettle’ during distillation. The likelihood of distilled alcohol being contaminated with gluten is about the same as the likelihood of

Beverages & Food Processing Times-July-I-2013

Beverages

11

Misunderstandings of ee Alcoholic Beverages

By Gryphon Myers

you getting sand in your new cup of perfectly clean water: it would almost have to be intentional! Also keep in mind that many spirits are double, or even triple distilled.

Gluten contamination over the course of a single distillation is already highly unlikely, but after consecutive distillations, it is virtually impossible.

To this, you might ask, “But what if they were to add other ingredients afterward? Those might contain gluten, right?” That’s a perfectly valid concern, and yes, you should be concerned about any added ingredients. However, distilled spirits are almost always marketed based on their purity; this is why they go to all the trouble of double and triple distilling in the first place! Manufacturers of spirits want the most concentrated alcoholic product possible, so it is not exactly in their best interest (nor in common practice) to go adding more ingredients. Even so, you should always be mindful of ingredients lists, and cross check them against a reliable glutencontaining ingredients list (such as ours [3]).

Despite the fact that distilled spirits derived from grains are necessarily gluten-free, some people still seem to have problems with them. I don’t have a ready explanation for this, as scientifically, it doesn’t make sense. Celiac disease is triggered by gluten, and distilled alcohol contains no gluten. Here is a quick checklist to help rule out reasons why you may or may not react to such drinks: • Have you checked for cross contamination possibilities (glass, container, ice cubes,

dish washing liquid, drying towel, etc.)?

• Are you sure that you do not react to distilled alcoholic beverages that are not derived from grains (e.g. potato vodka)? (It could be a reaction to potent alcohol in general.)

• Did you pour the drink yourself?

• Are you sure you are not adding anything to the drink that could be cross contaminated or contain gluten?

• Have you checked the ingredients list against a reliable gluten-containing ingredients list?

• Have you considered any other allergies you have or might have?

• Have you contacted the manufacturer for their official response regarding gluten content?

Oftentimes (especially soon after adopting GFD), the gut is still sensitive and cannot handle alcohol at high proof levels. If you had a bad experience with distilled spirits derived from grain early on in your GFD regimen, you might want to consider giving it another try after your villi have had a chance to heal. You really should not have a reaction once your gut is adjusted to the gluten-free diet. I know it is hard to trust a product derived from wheat, but distillation really, truly does remove all gluten, and it does so every single time.

Misunderstanding # 3: ‘Low gluten’ or ‘gluten-removed’ beers are unsafe, as gluten tests underestimate gluten content in beer. This is because the brewing

process breaks the gluten molecules down into pieces that are too small for gluten tests to detect, but are still harmful.”

This is a point of fierce contention in the gluten-free community, and probably the most confusing argument to follow, as it all surrounds the validity of a variety of super scientific testing procedures.

There isn’t even a clear answer or ‘winner’ here, but I’m going to try and break all the information down for you, so you can make an informed decision about these products for yourself.

The main beef that people seem to have with gluten-removed beers is that they are derived from gluten-containing ingredients, and the gluten removal process is oftentimes undisclosed. This is an offshoot of the same distrust people feel toward distilled spirits, though perhaps a little more warranted given the fact that distillation is a very well documented and 100% reliable form of gluten removal, whereas as far as we know, these brewers are removing gluten using magic and fairy dust.

The reality is that these brewers (Widmer Brothers, Estrella Damm, Lammsbraeu, to name a few) are removing the gluten from their beer using one or the other, or perhaps a combination of two methods: filtration, and enzymes. Superfine filters can remove gluten particles from the beer, while added enzymes can target gluten particles, causing them to break down to a harmless state more quickly.

Whatever their methods, these beers need to have their gluten content verified using scientific testing procedures in order to be considered safe for consumption by celiacs. This is where things start to get murky.

As Tricia Thompson, MS, RD writes on her blog, Gluten-Free Dietitian, the current standard for testing gluten content in foods is a sandwich ELISA test (4). The R5 and omega-gliadin versions of the test are the most widely used, and both have been validated in collaborative trials.

While sandwich ELISA tests are reliable for detecting gluten in heated and non-heated food items, they are notoriously unreliable for detecting hydrolyzed gluten. Many see this as reason not to trust glutenremoved beers: the fermentation process hydrolyzes gluten in beer, so sandwich ELISA tests cannot accurately quantify their gluten content. If the test is unreliable, we are back where we started, with a once-gluten-containing product that has supposedly been rendered

gluten-free by unexplained and unverifiable means; it’s a hard pill to swallow!

However, the sandwich R5 ELISA’s weaknesses are well documented and widely known. Most of these brewers are using an entirely different test that was specifically designed to detect partial gluten fragments (peptides) that may still be harmful to the gluten-sensitive.

The competitive R5 ELISA is the standard test used to detect these peptides, and although it has not been validated yet, many published studies have found the competitive R5 ELISA to be a reliable indicator of hydrolyzed gluten (5) (6) (7).

This would all seem well and good since many of these beers test well under the proposed FDA limit of 20ppm gluten content with the competitive R5 ELISA. (As an aside, studies have shown 20 ppm to be an adequately conservative standard for most celiacs [8]). Unfortunately, the discussion doesn’t end there. A recent Australian study tested a broad range of both beers brewed from alternate grains (sorghum, millet, etc.), and gluten-removed beers, and found that most glutenremoved beers contained significant levels of barley gluten (hordein) fragments, while beers brewed with alternative grains did not (9).

Many have inferred two things from this study: 1) gluten-removed beers are unsafe, and 2) R5 ELISA testing under-reports, or is incapable of testing for the barley gluten, hordein. I would posit that these are both hasty conclusions to make, as the study begs the following questions: How much gluten are we talking about?

It isn’t entirely clear from the study what ‘significant’ levels are, as it quantifies hordein levels on a relative scale, but not in terms of ppm. Yes, it is clear from the study that truly gluten-free beers contain less hordein than glutenremoved beers. It would also seem that some hordein families are just as present in gluten-removed beers as in standard beers whose brewers make no claims as to their gluten content. But this does not mean that any of the beers are over the 20ppm standard. The study actually states that the gluten-removed beers were tested to under 10 ppm, but then indirectly implies that they were not actually under that threshold.

This is not necessarily true though!

One recent study found that around 50% of standard beers on the market actually test to under 20 ppm gluten content (10). In other words, the average gluten content of beer is lower than you might think. Just

because gluten-removed beers may be closer to the average on the study’s relative scale than might look safe, this does not mean they contain gluten at levels that would be harmful to the average celiac.

Furthermore, the toxicity of hordein and hordein peptides for celiacs still hasn’t been conclusively quantified (11).

Is R5 ELISA really that unreliable?

The study also makes some interesting claims about the limits of R5 ELISA testing procedures.

Specifically, it claims that “The R5 antibody is unable to accurately detect and quantify barley gluten (hordeins) in beer.” This is a slightly misleading statement. It is true that the sandwich R5 ELISA can be inaccurate when detecting hordein levels, but it actually overestimates them, so long as they are not hydrolyzed. Furthermore, that is the sandwich ELISA; there is much evidence to suggest that the competitive R5 ELISA provides an accurate measurement of hordein peptides (6) (7) (12).

Conversely, this study employed multiple reaction monitoring mass spectrometry, a testing procedure that has not been validated for gluten testing of foods or fermented alcoholic beverages. I would say that the competitive R5 ELISA has a more proven track record when it comes to testing for hydrolyzed gluten in beer.

What does it all mean then? Should I drink gluten-removed beer or not?

Well, that’s up to you, of course. As I said before, this is a hotly debated and highly contentious issue in the gluten-free world right now, so I’m hesitant to take one side or the other.

If you suffer from refractory sprue, or some other severe form of gluten intolerance, I would advise you to stay away, as the risk simply isn’t worth it for you. For more mild sufferers of celiac disease or wheat sensitivity though, if you really miss the taste of beer and glutenfree beers just aren’t doing it for you, there is no solid evidence to discredit the results of competitive R5 ELISA testing. Find a beer that is batch tested to under 20 ppm using this test (not sandwich R5 ELISA, though it wouldn’t hurt if it was tested by both), try a few sips, and see if you react.

I’ve tried to provide all the key information so you can make an informed decision about these beers for yourself, but it never hurts to do your own research! Just know that there are a lot of biased and outdated sources out there; the more recent and scientific the study, the better!

Beverages & Food Processing Times-July-I-2013

Beverages News

Coke to market first ‘natural’ mid-calorie cola as Vitaminwater Zero and Fanta Select, but never in its flagship cola. The move would put Atlantabased Coke ahead of rival Pepsi in the critical race for better-tasting low-calorie beverages.

There is no date for introducing the product elsewhere. Company executives at a news conference in Buenos Aires likened the launch with the 2005 debut of Coca-Cola Zero, which was first introduced in Australia and later sold elsewhere.

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oca-Cola Co announced plans to introduce a cola that is sweetened with sugar and naturally occurring, no-calorie sweetener stevia, the first such product to hit a market that is seen as key to the future of the soda industry.

Coca-Cola Life will have about half the calories of regular Coke. It will go on sale this week in Argentina, where Coca-Cola has 50 per cent of the soda market, compared with PepsiCo Inc’s 16 per cent. The world’s largest soda company has used stevia in 45 products, such

Electronics Devices Worldwide Pvt. Ltd.

Dose of Skepticism Consumer Edge Research analyst Bill Pecoriello said a global rollout seemed likely because it would also preempt PepsiCo’s sweetener innovation.

“A healthy dose of skepticism as to the long-term success potential is warranted, given past introductions,” he added.

There has been a recent wave of mid-calorie sodas such as Pepsi Next and Dr Pepper 10, but they have not maintained market share, Pecoriello said.

Coke and Pepsi have been using stevia, a plant native to Paraguay, in drinks for years, but mostly in noncarbonated, fruit-flavored drinks. As recently as last month, PepsiCo CEO Indra Nooyi said

stevia did not work well in colas.

Nooyi told a conference hosted

by Bernstein Research in May that a breakthrough in sweetener technology could help reverse the decline in sodas in the United States and that it needed to occur sooner rather than later.

“If you let this go too long, another three or five years, the consumer will walk away from (carbonated soft drinks),” she said at the conference. “But if we can address the barriers to consumption, we can actually bring back the lapsed users.”

Regarding its own innovation, PepsiCo said in February that preparation was underway for the review and commercialization of a new “beverage innovation project,” but it had not yet been submitted to U.S. regulators for review.

A spokeswoman said PepsiCo was “working to identify sweetener and flavor options that can help us provide more reduced or zerocalorie beverage choices.”

Coca-Cola shares closed up 1.8 per cent at $40.43 on the New York Stock Exchange. PepsiCo stock was up 1.6 per cent at $81.31, while Dr Pepper Snapple Group Inc rose 1.8 per cent to end the day at $45.80.

12

PepsiCo expands Tropicana range in India

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everages and snacks major PepsiCo today expanded its Tropicana fruit juice portfolio in India with the introduction of coconut water blended variants.

The company said it has introduced in the Indian market a new category offering - Tropicana Coconut Fruit Blends, available in two variants - Coconut Orange and Coconut Litchi, PepsiCo India said in a statement.

“With this new and innovative launch of Tropicana Coconut Fruit Blends, we are looking at expanding and diversifying our

portfolio with offerings tailor made for the evolving consumer tastes and preferences,” PepsiCo India Senior Director- Marketing (Colas, Juices & Hydration) Homi Battiwalla said.

With the launch, the company hopes to bring in more consumers to the packaged juice category and further expand the franchise of Tropicana in India, he added.

The Tropicana Coconut Fruit Blends, which have been launched nationally, are priced at Rs 85 for 1 litre and Rs 20 for 200 ml respectively, the company said.

Beverages & Food Processing Times-July-I-2013

Beverages News

Karnataka to promote

‘Neera’

as Health Drink

K

arnataka government wants to promote Neera as a nutritious energy drink with medicinal values. Neera won’t be allowed to ferment and turn into toddy.

In the budget, chief minister Siddaramaiah has proposed to amend the Excise Act and remove the constraints to the farmers in producing Neera from coconut trees. He has also proposed to promote manufacture of valueadded products from Neera, like palm syrup, palm jaggery and palm sugar.

Presently, except in Dakshina Kannada district, tapping Neera is an excise offense. According to the Karnataka Excise Act, toddy

means fermented or unfermented juice drawn from ‘excise trees’ (trees mentioned in the act), like gulmohar, coconut, palm, palymira, date, bagani or daddosal.

Farmers’ organizations and Coconut Development Board (CDB) has been pressurizing the government to allow Neera tapping. In Karnataka, the struggle was led by late Prof M D Nanjundaswamy.

Neera will help farmers move away from over dependence on copra and coconut oil, ensures good returns and increases employment. In the state, coconut is grown in 11.7 lakh acres, contributing to around 14% to the national coconut production.

The state farmers produce around

2,500 million nuts annually at around 5,500 nuts per hectare.

For the consumers, it is good for digestion, facilitates clear urination, prevents jaundice, and diabeticfriendly (has low Glycemic Index of only 35).

The CM’s announcement follows the success of the pilot project ((a joint project of the

Beverage consumption on rise in India!

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everage consumption in Indian households has steadily increased over the last decade as more families are spending on non-food items indicating a clear shift in food preferences. Not only that, the trend transcends the urban-rural divide.

According to the latest National Sample Survey Office (NSSO) 2011-12, Indian households on average spend about 6.5 percent of their food expenditure on beverages. The share of urban households stands at 7.1 percent while rural households spend 5.8 percent of their expenditure on it.

Beverage share has steadily increased over the years. While beverage accounted for 3.9 percent in 1987-88, it rose to 4.2 percent in 1993-94. And from 4.5 percent in 1999-2000, it rose to 5.6 per cent in 2009-10.

Urban households too show an increased preference for beverages.

The share of the urban households’ expenditure on beverages in 198788 was 6.8 percent. It swelled to 7.2 percent in 1993-94. But, thereafter it declined to 6.4 percent in 19992000 and further dropped to 6.2 percent in 2004-05. Beverage share recovered a bit at 6.3 per cent in 2009-10. In 2011 -12, it stands at 7.1 percent respectively.

Food and beverage companies, both Indian and multinational, view the trend optimistically. Speaking with Zee Research Group in 2011, Deepak Jolly, vice president, public affairs and communications at Coca-Cola India had said, “The growth has been across markets and across the country. There is

so much potential in the market for beverages in India that growth will continue to come from all segments.”

The NSSO data is revealing on changing food preferences of Indians. The share of food in total consumption has steadily declined in the past 15 years. The average spending of rural households on food products is down from 64.0 percent in 1987-88 to 48.6 percent in 2011-12. The figures continuously declined from 63.2 percent in 1993-94 to 59.4 percent in 1999-2000; it further dropped to 55.0 percent in 2004-05. It now stands at 48.6 percent in 2011-12.

The trend is not very different in urban households. While the average spending of urban

households on food products went down from 56.4 percent in 198788 to 54.7 percent in 1993-94, it further dropped to 48.1 percent in 1999-2000. From 40.7 percent in 2009-10, expenditure on food items now stands at 38.5 percent in 2011-12.

While the overall food category declined, NSSO study said that there was a rise in the consumer expenditure on non–food items.

The average spending of rural households on non–food items jumped from 45.0 percent in 200405 to 51.4 percent in 2011-12.

Similarly, the urban households spending on non–food items increased from 57.5 percent in 2004-05 to 61.5 percent in 201112 respectively.

Coconut Development Board (CDB), union government and state government) for trial production and packing of Neera at Thumbe in Dakshina Kannada.

Presently, 5,000 litres of Neera is processed daily.

Neera is fast becoming a popular drink on account of its highly nutritive value, delicious taste and agreeable flavor,’’ said G M Siddharameswara Swamy, senior technical officer, Coconut Development Board. He said the drink is being packed in a tetra pack.

The state plans to allow Neera processing and marketing through Coconut Producing Societies. The CDB is initiating these societies.

Meanwhile, there is help from the union government, which is trying to develop Neera clusters under the scheme -- Fund for Regeneration of Traditional Industries. In Andhra

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Pradesh, Neera is promoted as a health drink by the Khadi and Village Industries Commission.

It can function on the lines of the dairy co-op societies. The society can collect Neera tapped by farmers in villages and process them,’’ said K B Dundi, joint director of state horticulture department.

Neera is highly susceptible to natural fermentation at ambient temperature within a few hours of extraction. Once fermented, it transforms as toddy with 4% alcohol. What are the measures to check Neera being used as toddy?

This issue will be addressed while forming rules,’’ said a senior official.

Central Food Technological Research Institute (CFTRI) and Defence Food Research Laboratory (DFRI) have developed the technology to process and preserve Neera in its natural form to retain the vitamins, sugar, and other nutrients. After processing, it can be stored for 30 days in ambient condition and 45 days in refrigeration.

India’s jackfruit market untapped: Expert

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ndia lacks institutes to train farmers to tap the market potential of jackfruitfarming, said agriculture expert Shree Padre.

At a seminar on ‘Prospects and opportunities in jackfruit’ held as part of the fourth edition of the annual Jackfruit Mela that commenced at Krishi Vigyan Kendra (KVK), Shree Padre said that jackfruit should be promoted as a vegetable rather than a fruit.

“Considering its varied utility and rich content, jackfruits should be promoted as a vegetable.

Similarly, various value-added and ready-to-eat products should be promoted immensely to derive revenue out of the crop,” Shree Padre said.

“Sri Lanka is the world leader in jackfruit cultivation with 40% of their produce being converted into ready-to-eat food items.

More than 5,000 people are engaged in jackfruit trade and there are 14 institutions that train farmers and traders on jackfruit in Sri Lanka. While jackfruits in Karnataka are sold at Rs 7 - 10

per kg, it fetches about $20 - 30 in Mexico. Though, jackfruit is available in plenty in the state, it has been neglected by farmers and traders,” he added.

Various species of jackfruit and their value-added products grabbed the attention of visitors at the two-day expo. While KVK and farmers from various parts displayed jackfruit of different species, food processing home industry units from Dakshina Kannada and Uttara Kannada introduced value-added products.

Farmer Sharaschandra V Hegde from Sirsi showcased 22 valueadded food products including papad, dry unripe jackfruit flesh, dried ripe jack fruit flesh, chips and other varieties made of jackfruit. Meanwhile, Renukha Vijayan from Thokkottu offered visitors the tasty jam, juice and squash made of jackfruit.

Jackfruit varieties including Bangara, Chandra, Haladi Rudrakshi, Kempu Rudrakshi, Barike, Barike Meter and other breeds were exhibited in the expo.

Beverages & Food Processing Times-July-I-2013

Draftfcb Ulka recreates the magic of ‘Manthan’ for Amul

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he new TVC is an extension of the earlier versions.

While the earlier ones were about the whole Amul journey, the latest film celebrates women’s empowerment by showing how the men in the villages are celebrating the financial independence of the women.

Amul has become a shining example of a co-operative organisation’s success, arguably the greatest success story of this

kind anywhere in the world. The ‘Amul Pattern’ has established itself as a uniquely appropriate model for rural development. It has played an essential role in the lives of women farmers, making them economically independent.

Today, 35 lakh women across 16,000 villages bring in milk worth Rs 40 crore every morning and in the process they have achieved financial independence for themselves and prosperity and

Dairy News

happiness for their families and entire villages.

It may be recalled that the National Award winning movie ‘Manthan’ (1976) made by Shyam Benegal and jointly written by Dr V Kurien and Shyam Benegal was sponsored by 500,000 farmers of Gujarat, constituents of the Gujarat Co-operative Milk Marketing Federation (GMMF).

It was the first time in India that a feature film had been financed by farmers. Several new trails have been blazed by them; the ‘Amul Pattern’ of dairy development, which today has been adopted all over the country, was also their contribution. Their dairy cooperatives illustrated how small farmers could triumph over adversity. Appropriately, the theme of ‘Mantahn’ was the churning up of the social structure when the milk cooperative movement erodes the power of traditional bosses in a village.

To revive this great story of success, GCMMF had created a TVC titled ‘Manthan’ in 1996. A folk song played to specially created film

that also incorporated clips from the movie Manthan that celebrated the economic independence of the women farmers, thanks to the cooperative movement called Amul.

“Mare ghar jhanjar laxmi ke baje” (in my house, the bells of wealth ring) was a line in the song that symbolized success.

In 2011, GCMMF produced a new version of Manthan created by Draftfcb Ulka which talked about how this independent woman’s life was further enriched and she now walked neck to neck with her urban counterpart, contributing towards creating a healthier lifestyle for the society in general.

Now again, GCMMF has recreated the magic of Manthan which talks about how the men in these villages are celebrating and acknowledging the financial independence of the women. Today these women are multi-tasking, handling more than just routine domestic work – from looking after cattle to studying to teaching in management colleges to even financing their children’s education abroad. The co-operative movement has created numerous women entrepreneurs empowering them to become equal contributors (financially) to the household.

Even when it comes to technology, she is extremely competent.

The new TVC, scripted and directed

by Subodh Poddar, Creative Director, Films, Draftfcb Ulka, was shot in a village co-operative milk collection centre in Gujarat.

The Manthan story is unique to brand Amul and showcases the real story behind the success of the

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biggest co-operative movement in the country. The challenge was to retain the earthy feeling and look of the earlier TVC, but simultaneously show how these women have taken the big leap from being self-reliant to a techsavvy entrepreneur of today.

“We are extremely proud of the Amul journey and the role played by women in managing the dairy cooperatives. This film is an attempt to celebrate their contribution and demonstrate their capabilities to the urban world,” said GCMMF’s Managing Director RS Sodhi.

“The new TVC is an extension of the earlier versions. While, the earlier ones were about the whole journey, right from the milk collection, processing to delivery to urban homes, the latest TVC celebrates women’s empowerment. The idea is to showcase men acknowledging women as financially independent and celebrating their role as the ‘Shethani’,” said Nitin Karkare, Chief Operating Officer, Draftfcb Ulka.

GCMMF is India’s largest food products marketing organisation.

It procures around 5 billion litres of milk annually from 3.5 million milk producers in more than 16,000 villages, twice a day, and processes and markets its product range comprising butter, cheese, ice cream, fresh milk, yoghurt, milk powders, UHT milk, flavoured milk, ghee, paneer etc in 3000 cities and towns of India and 40 countries around the world. Its annual sales turnover in 2012-13 was $2.5 billion.

Parag Food eyes joint ventures to expand further in North

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arag Food eyes joint ventures to expand further in North Parag Milk Foods Pvt Ltd, which sells dairy products under the Govardhan brand, is eyeing joint ventures with local companies to expand its footprint in the north Indian market.

According to Devendra Shah, Chairman of Parag Foods, through the proposed joint ventures, the company plans to manufacture fresh dairy products, such as curd, paneer, yoghurt and flavoured milk among others.

However, Shah did not comment on the number or the time frame for such ventures.

Parag, which sells cheese under the Go brand and ghee under Govardhan, operates milk processing facilities at Manchar, near Pune and at Palamner in Andhra Pradesh. The company is looking to enhance its cheesemaking capacity by about 50 per cent.

“We currently have a 40 tonnes a day cheese production capacity, which will be expanded to 60 tonnes with an investment of Rs 160 crore,” Shah said. He said the company did not have any plans to raise fresh funds and that the current expansion was being funded from the Rs 90 crore raised recently from the International Finance Corporation and from IDFC’s private equity funding of Rs 76 crore that it received last year.

Shah said the cheese market in India is

growing annually by 25-30 per cent and that the company had been selling about 1,800 tonnes every month. Besides catering to the retail market, Parag serves institutional customers such as Domino’s Pizza, Pizza Hut, US Pizza, Nirula’s, Jumbo King, Taj Group of Hotels and The Leela Hotels among others.

Parag is also looking at marketing whey, a by-product obtained while manufacturing cheese, as a nutritional supplement in a big way, after converting it into a powder form by using driers, Shah said. Whey is the watery part of milk that separates from the curd in the process of making cheese.

Beverages & Food Processing Times-July-I-2013

Dairy News

Indian dairy firms eye Southeast Asia Skimmed milk powder export to the region could rise to 10,000 tonnes from the present 5,000 tonnes

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he dairy sector expects a surge in its export to Southeast Asia, where local entities seem unable to satisfy a growing demand for milk. Insiders say skimmed milk powder (SMP) export to the region could rise to 10,000 tonnes from the present 5,000 tonnes.

“Across Asia, India is the only country with surplus milk. Above all, we have the location advantage to cater to the Southeast Asian market. Also, price competitiveness is there,” said R S Sodhi, managing director of Gujarat Cooperative Milk Marketing Federation (GCMMF), which sells products under the Amul brand.

Milk consumption in the area is mainly driven by high birth rates, rising incomes, improving diets, growth in modern retailing, urbanisation and countrywide school milk programmes. Competition is rising among international dairy companies, with six countries in the Association of South East Asian Nations bloc - Indonesia, Malaysia, the Philippines, Singapore, Thailand and Vietnam - increasingly depending on imports. A Rabobank report said dairy trade flows into the region surpassed 1.6 million tonnes in 2012, equating to a $5.5 billion export opportunity. The region is one of the few remaining dairy battlegrounds and the boom in demand has triggered intense competition among producers.

“We expect dairy consumption

I across the Asean-6 to grow 2.4 per cent per year through to 2020. This creates a requirement for an extra three billion litres of milk, which local players are ill-equipped to deliver,” said Rabobank analyst Michael Harvey.

“We see 7,000-8,000 tonnes of SMP exports every month. Farmers benefit from this, as we get a good price from the international market,” said Sodhi. Amul alone exported around Rs 100 crore worth of SMP in April-June. It eyes Rs 300 crore of export this financial year.

According to sector insiders, Indian SMP costs around $3,450 a tonne. Competing nations such as Australia and New Zealand charge $3,550-3,650 a tonne. A stronger dollar against the rupee further benefits exporters. “Prices are getting lucrative. When the dollar was Rs 56, the price was worked out at Rs 193; now it is over Rs

207 a kg,” said Viney Mahajan, associated with a private dairy in North India.

Rabobank analysts say outcompeting rival companies will not be enough to secure victory in this market. Exporters must also conquer a number of structural challenges, such as food price inflation, protectionist policies and supply chain inefficiencies.

“Southeast Asia is a major market.

Milk powder export is a commodity business; hence, our advantage is our quality and price. However, despite having surplus milk production, we are still a marginal exporter.

We export hardly one per cent of our total production,” said R G Chandramogan, chairman, Hatsun Agro Products. The company exports SMP to some countries in the region, he said. India’s total milk powder exports are likely to touch 100,000 tonnes this year.

How Parag Milk Foods Got it Right with Cheese

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evendra Shah turned Parag Milk Foods into one of the most profitable dairy businesses. His secret: High-value milk products, especially cheese In early 2008, a few months before the global economy went into a tailspin, Devendra Shah, the pudgy boss of Parag Milk Foods, took his boldest bet ever. In those days, India, which produces 127 million litres of milk a day, converted just 40 tonnes of that

yearly flood into cheese, according to industry estimates. Most of this was made by Amul and sold to retail consumers.

Shah, who had set up his dairy 16 years ago in 1992 in Manchar, an hour’s drive from Pune, believed that India was on the cusp of a huge jump in cheese consumption.

Now, this was before Indians had begun devouring pizzas faster than companies could serve them.

Dominos had only 62 stores across

India, a fraction of the 576 it has today. Other pizza chains, where they existed, were relatively smaller.

But Shah could not have known about the explosion ahead or the risks. If he had gone about analysing this opportunity in a conventional way—looking at the amount that would have to be invested, the return on that investment and so on—he would probably have decided it wasn’t worth the risk. But he did what a classic entrepreneur would—he deleted the Excel sheets and took a gut call. “I realised it was now or never,” he says. He decided that there was an untapped opportunity in processed cheese and that Parag Milk Foods would ride the coming wave. And Shah didn’t want to set up a small plant. He toured Europe for the best technology and by the end of the year he’d signed on for a 40-tonne cheese plant.

Overnight, Parag Milk Foods had doubled India’s cheese-making capacity.

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GSL’s dairy project inaugurated at Pernem

n an effort to enhance the livelihood opportunities in the region through increasing milk production, a ‘dairy cooperative project’ as a CSR initiative of Goa Shipyard Limited (GSL), with National CSR hub as the executing agency, was recently inaugurated at Korgao in Pernem taluka.

Speaker Rajendra Arlekar inaugurated the project in the presence of GSL’s chairman and managing director RAdm (Retd) Vineet Bakhshi, director of animal husbandry and veterinary services Dr Benjamin Braganca, ZP member Shri Deepak Kalangutkar, Korgao sarpanch Pandari Arolkar, Ibrampur sarpanch Suryaji Naik, and officials of the government and GSL. This pilot project based on collective farming model undertaken in Pernem taluka is aimed at empowering the community to enhance their existing practices of income generation through entrepreneurial development programmes; besides developing alternatives sources of income which are sustainable in the long run in villages.

Addressing the gathering, Arlekar lauded GSL for spearheading such a community initiative and expressed hope that this pilot project will lay the road map for generating employment opportunities and enhancing income levels in the

villages, specially for small and marginal farmers. “Our vision is to enhance the quality of life of the members of the co-operative and contribute towards making Goa self sufficient in milk production. GSL has entered into a memorandum of agreement for this project which would see it developed into a sustainable project,” said GSL’s CMD Vineet Bakhshi.

Porvorim local complains of theft: A Porvorim resident was robbed of his laptop and other valuables at Fort Aguada on Friday afternoon.

The Calangute police said that Y Marasa Reddy, a resident of Porvorim, lodged a complaint stating that unknown persons broke his car window, opened the door and stole a Dell laptop, an iPod, an iPhone and a Sony camera, all worth 1,00,500. The car had been parked in an open space while Reddy was away at around 12.40pm.

CM inaugurates newly restored school at Moira: Chief minister Manohar Parrikar inaugurated the newly restored St Xavier’s pre-primary school in Moira. The school, which is more than 70 years old, was restored from scratch by Acron. The timber roofed structure was replaced with insulated galvalume sheets with improved tiling, flooring, playrooms for the kids and sanitation facilities.

It’s a decision that has paid off in spades. Cheese consumption has zoomed over the years and Parag has a lock on institutional clients such as Domino’s, Pizza Hut and Papa John’s. The company’s revenues have grown at a fast clip of between 20-30 percent in the last five years. It closed last fiscal with a top line of Rs 950 crore, most of it on the back of valueadded products like cheese, ultra high temperature (UHT) milk and ghee.

Parag’s success has not gone unnoticed by private equity investors, hungry to be part of a growing, healthy, profitable business opportunity. Since 2008, the company has raised two rounds of capital from Motilal Oswal Private Equity and IDFC Alternatives. In September 2012, Motilal Oswal, which put in Rs 60 crore in 2008, diluted half of its 20 percent stake in favour of IDFC. (IDFC put in Rs 155 crore for a 22 percent stake.) Motilal made a 3x return.

The big question: What is Parag doing right that few other dairy entrepreneurs have managed to?

Most of the players in the dairy business have remained regional players or have portfolios limited

to commodity products like milk and curd. And, more importantly, in India’s Rs 33,200 crore dairy business (as estimated by KPMG), is this dream run sustainable?

Flashback A generation ago, Shah’s family moved to Manchar, a small town 50 km north of Pune. They came from Gujarat as cloth traders and, for two decades, continued with this traditional business. In the 1960s, Shah’s father realised that farmers in the area had very poor yields from potato, their main crop.

He began trading in seeds from Shimla, which produced potatoes with less moisture content. Yields went up and Shah’s family was now looked at with respect within the community.

By the late 1980s, the family had ventured into cold storages to enable local farmers to get better and steadier prices for their produce. While the Shahs were now established and well known, they spotted another opportunity— in the dairy business. This was a time when milk production in the country had zoomed and the farmers of Manchar had few takers for their milk, with supply in the region outstripping demand.

Beverages & Food Processing Times-July-I-2013

Beverages News

Peltz Presses PepsiCo to Spin Off Beverages and Buy Mondelez

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ut PepsiCo “right now doesn’t love” the proposed deal, Mr. Peltz said in an interview on CNBC, adding that he is continuing to talk with the snack and beverage company.

If PepsiCo doesn’t buy Mondelez, it should still split its faster-growing snack business from its beverage business, said Mr. Peltz, whose Trian Fund Management LP amassed stakes of more than $1 billion in both PepsiCo and Mondelez earlier this year.

Speculation has been rife for months on Wall Street that Mr. Peltz would push for the massive deals. But it is unclear if he has enough support among shareholders to overcome opposition from PepsiCo, which has insisted it doesn’t need any big transactions and that it benefits from its combined snack and beverage business. Shares in both companies moved higher on the news—but not much.

PepsiCo’s share price on the New York Stock Exchange closed 1.5% higher at $85.24. The company has a stock market capitalization of about $130 billion. It derived roughly half of its $65 billion in revenue last year from snacks and the other half from beverages. Its brands include Lay’s potato chips, Quaker oatmeal and namesake cola.

Mondelez’s share price on the Nasdaq closed 2.1% higher at $30.50.

The company has a stock market capitalization of roughly $54 billion and had $35 billion in revenue last year.

Its brands include Cadbury chocolate, Oreo cookies and Trident gum.

In a statement following Mr. Peltz’s

comments, PepsiCo said it is “confident” in its ability to deliver “long-term shareholder value” with its mixed portfolio.

“We have a strong growth strategy and structure in place, and our results to date and returns to our shareholders prove that we are a high performing company and our strategy is working.

We continue to make significant progress against our strategic priorities and are focused on delivering results and driving long-term shareholder value,” a PepsiCo spokesman added.

PepsiCo considers an acquisition of Mondelez to be “extremely risky” and “a non-starter” because of the latter company’s underperformance and big exposure to slow-growing markets in Western Europe, according to a person familiar with PepsiCo’s thinking.

Speaking at CNBC’s Delivering Alpha conference, Mr. Peltz said PepsiCo should acquire Mondelez for $35 to $38 a share and then give a 20% dividend of the market capitalization to shareholders before spinning off PepsiCo’s beverage business.

“I’m asking all the shareholders of Pepsi and Mondelez to get your cards and letters out to send them to the boards of Pepsi and Mondelez,” said Mr. Peltz, who also issued a white paper and has a track record of pushing for dramatic changes at companies.

Mr. Peltz said PepsiCo is at “a crossroads” as it tries to juggle beverages, which he described as a “cash business,” and snacks, which he characterized as a “growth business.”

“My kids just don’t do soft drinks like the way I did,” he told. “It is a wonderful

business but it isn’t growing.”

PepsiCo fended off calls last year from some investors and industry analysts to split up the company, instead investing more heavily in its underperforming beverage business, whose billiondollar brands also include Gatorade sports drinks, Tropicana juices and Mountain Dew. Pressure for dramatic change at PepsiCo has eased in recent months and its stock price has risen more than 20% this year amid signs it has narrowed market-share losses to beverage rival Coca-Cola Co. KO +1.49% and is on track to meet its forecast of 7%

earnings-per-share growth this year.

Still, PepsiCo reported a 3% drop in sales volume at its Americas-wide beverage division in the first quarter, including a mid-single-digit decline in soda in North America. U.S. soda consumption has declined eight straight years industrywide. By contrast, firstquarter volumes at PepsiCo’s North American snack business, which also includes chip brands Tostitos and Cheetos, rose 4%.

Mr. Peltz said he decided to go public with his plan after gaining little traction with PepsiCo management.

“We’ve sat on our hands; we’ve decided it’s time to open the dialogue,” Mr. Peltz told.

PepsiCo confirmed in April it was in discussions with Mr. Peltz and has since reiterated it would update investors on its strategic options by

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early next year.

Mr. Peltz also has a history with Mondelez. In 2007, he urged Cadbury PLC to split the company’s drink and candy businesses, which Cadbury did a few months later. The same year he began buying shares in Kraft Foods Inc., later urging the food giant to buy Cadbury and pushing for Kraft to split in two by separating its North American grocery staples unit and international snack business.

That split happened last October, with the snack business renamed Mondelez.

A Mondelez spokesman said the company “regularly engages in meaningful conversations with its shareholders and looks forward to meeting with Trian to learn about their perspectives in more detail.”

Beverages & Food Processing Times-July-I-2013

New Danisco enzyme solves sticky wheat-mix dough problem

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uPont Nutrition & Health has launched a new enzyme product that targets fewer breakdowns and less waste in industrial bakeries.

POWER Bake 9500, part of the DuPont Danisco ingredient range, is claimed to answer a real need among bakers plagued by excessively sticky wheatmix dough and limited proofing stability. And, at the end of the production line, the bread is soft and appealing, according to the company.

Danisco said that the outstanding efficiency of POWERBake 9500 is down to the synergistic mix of a special cellulase blend and hexose oxidase. Stickiness issues are overcome through the ability of the cellulase to modify the water absorption properties of rye and whole wheat flour, making dough less likely to clog up the line and stop production.

The role of the hexose oxidase is to make the dough more tolerant of variations in proofing time. So, when a breakdown does occur, bakers win more time for repairs, says Danisco – with less risk of wasting an entire batch due to

the collapse of an over-proofed dough.

“The extra proofing stability extends the time window for repairs from five minutes to 15,” said Frank Schuhmann, bakery application specialist at DuPont Nutrition & Health. “When working with a dough that is normally intolerant of proofing variations, just a few minutes can make all the difference between the success or failure of the batch.”

The combined action of the enzymes in POWERBake 9500 is claimed to have the additional benefit of improved crumb softness and a better bread shape.

“The softness improvement is something of an unexpected gain as, used alone, hexose oxidase is known to have a firming effect on bread crumb. This is one area where the synergies of the enzyme combination really stand out,” Schuhmann said.

For bakers who simply require a solution for dough stickiness reduction, DuPont offers POWERBake®9000, which contains the cellulase blend alone.

This also provides a crumbsoftening benefit.

EFSA to pronounce on acrylamide in 2015

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FSA says that its experts have identified hundreds of scientific studies to consider for the Authority’s first full risk assessment of acrylamide, a chemical compound that forms in starchy food products during high-temperature cooking (including frying, baking and roasting).

Using these studies and other available scientific information, experts on EFSA’s Panel on Contaminants in the Food Chain (CONTAM Panel) will assess the toxicity of acrylamide for humans and update its estimate of consumer exposure through the diet. EFSA’s experts aim to complete this full risk assessment and publicly consult on their draft scientific opinion in mid-2014. The feedback received will assist the Panel in finalising its scientific opinion, scheduled for the first half of 2015.

Acrylamide forms from sugars and an amino acid that are naturally present in food. Acrylamide has been found in products such as potato crisps, French fries, bread, biscuits and coffee. It was first detected in foods in April 2002.

In 2005, EFSA stated that acrylamide may be a human health concern and that efforts should be made to reduce exposure to this substance through the diet. EFSA’s comprehensive assessment of this scientific issue will allow EU decision-makers to take account of the latest scientific findings in managing possible risks associated with the presence of acrylamide in the food chain.

An EFSA statement in 2005 noted

that there may be a potential health concern with acrylamide which is considered to be both carcinogenic and genotoxic in test animals. In September 2012, EFSA received a proposal from organisations belonging to four EU Member States (Denmark, France, Germany and Sweden) to consider new scientific findings on the possible carcinogenicity of acrylamide. Subsequently, EFSA accepted a request from the European Commission to provide a scientific opinion on the potential risks for human health of acrylamide in food.

EU Member States are requested to perform yearly monitoring of acrylamide levels and EFSA has assessed these data in four annual monitoring reports.The last report from 2012 did not reveal any considerable differences from previous years in the levels of acrylamide in most food categories assessed.

In April 2013, EFSA launched a call to food business operators and other stakeholders to submit additional analytical data on acrylamide levels in foods and beverages collected from 2010 onwards.

The Authority has also consulted consumer organisations, NGOs and the food industry through its Stakeholder Consultative Platform to find out about ongoing and recent research related to acrylamide in food. EFSA will also consider related international developments, including work by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

Ingredients News

Mühlenchemie to offer wheat testing at trial mill

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ühlenchemie is to offer its customers a new service: from now on, mills can have their wheat lots tested for their baking properties at the trial bakery in Ahrensburg. That saves time, says the company, because the need for optimisation can be recognised before the flour is produced on a commercial scale.

The flour improvement specialist has invested in a test mill that it says is able to simulate the processes otherwise confined to industrial mills.

Today’s fluctuating grain qualities compel the milling industry to seek individual solutions for flour improvement, according to Mühlenchemie. Putting off the search for these until the grain is actually being ground results in extra costs through rejected batches and time wasted in finding a suitable solution - so it is important to determine as early as possible what baking properties different lots of wheat will have after milling. With the aid of the new pilot mill, the company says

Three new quinoa based baking mixes from Deutsche Back

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nnouncing three new baking premixes for bread, muffins and pound cakes using quinoa flour, DeutscheBack says that the baking industry can now add a highly nutritious ingredient to products.

The three new baking premixes TopBake Quinoa Bread, TopSweet

Quinoa Poundcake and TopSweet Quinoa CupCake - now extend the range of quinoa products by adding it to bread and flour confectionery.

If 10% of the flour used is quinoa, the result is the same as baking with wheat flour only, according to DeutscheBack, meaning that bakeries and the baking industry can thus extend their portfolio of

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that millers can now have the quality of the raw material and its effect on baking properties analysed by Mühlenchemie under realistic conditions.

One option is to have samples of wheat tested and evaluated in Ahrensburg before purchase or delivery so that flour improvement measures can be recommended and carried out as soon as possible.

“With the new pilot mill, Mühlenchemie now offers an allround service”, said managing director Lennart Kutschinski.

“We can simulate practically any milling process from anywhere in the world in order to offer optimal individual recommendations for use. And that enables us to start giving advice even sooner.”

The pilot mill used in Ahrensburg is said to be one of the most advanced models for soft wheat on the market. The grain is ground in stages, in six passages. Capacity is 10 kg per hour. The level of extraction can be varied as required by adjusting the grinding gap and the sieve cover. The results of this milling are practically identical to those of an industrial mill, which means that suitable solutions can be developed in the laboratory, said the company. The flour is then subjected to baking trials in order to achieve optimum results from flour analysis to product development. products to include nutritious quinoa goods.

DeutscheBack says that its technicians took the UN’s naming of 2013 as International Year of Quinoa as an incentive to search for ways in which this valuable food crop can be used in baking.

In close collaboration with two sister companies, Mühlenchemie and SternEnzym, they have now developed three products which make it possible, for the first time, to produce bread and flour confectionery goods using 10% quinoa flour, with no unwanted effects in terms of volume or crumb texture.

TopBake Quinoa Bread is a concentrate specially created for a mixture of 90% wheat and 10% quinoa flour. Since quinoa is gluten-free, the protein structure of the flour mixture is weakened.

The careful composition of enzymes balances out the deficit, according to DeutschaeBack, and the result is bread that bakes in the same way as one made from all-wheat flour.

The new TopSweet Quinoa CupCake and TopSweet Quinoa Poundcake are said to work well for flour confectionery. Best baking results can be obtained using these two products in conjunction with 10% quinoa flour, vegetable oil and wheat flour. The premix is claimed to make the distinctive taste of quinoa milder without completely obscuring its characteristic flavour. The components are carefully chosen so that muffin recipes may contain cocoa powder, fruits or nuts.

Beverages & Food Processing Times-July-I-2013

DSM Launches Beverage Preservation Solution

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SM launched a new natural preservation solution for beverages, Delvo®Cid+, at the Institute of Food Technologist Annual Meeting & Food Expo 2013.

Delvo®Cid+ helps keep drinks fresh and clean-tasting for longer by applying the benefits of natamycin, a natural antifungal, to beverages. The product eliminates the risk of yeast and mold growth in beverage processing, and it

significantly extends shelf life.

Delvo®Cid+ has been submitted for approval by regulatory authorities in Mexico for beverage applications, and it is expected to achieve governmental approval in other regions. Dosages remain within the acceptable daily intake (ADI) levels.

Because it’s available in liquid form, Delvo®Cid+ ensures quick solubility with very low sedimentation rates. Visitors to DSM’s booth at the IFT Expo can taste beverages produced with and without Delvo®Cid+ throughout the show.

“The beverage industry has been seeking an alternative preservation solution for years, and DSM is delighted to bring this latest natural innovation to the market,” said Gabriela Basurto, area manager, DSM. “Working together with DSM, beverage manufacturers can develop clean tasting, long-lasting drinks with a natural label—and all without changing their production processes.”

Ingredients News

Tate & Lyle signs JV for China

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ate & Lyle has signed an agreement with Xuzhou Yitong Food Industry (“Yitong”) to form a SinoForeign joint venture (“Tate & Lyle Howbetter”) through the acquisition of a 51% equity interest in Jiangsu Howbetter Food (“Howbetter”), a leading food systems business in the People’s Republic of China.

Under the terms of the agreement, Tate & Lyle will acquire 22% of its equity interest from Yitong and the balance of 29% from S.B International, a wholly-owned subsidiary of a Europe-based global food business (which has been a shareholder in Howbetter since 2009). Tate & Lyle also has an option to acquire Yitong’s remaining 49% equity interest in Howbetter at a later stage.

The transaction is subject to governmental approval which is expected in the autumn.

Howbetter provides stabiliser systems and ingredient blends for customers across China mainly in the dairy and beverage categories.

It operates from a blending facility in Suqian and has application laboratories in the nearby city of Xuzhou. Howbetter was one of the first domestic food blending businesses in China to be awarded a license to operate under new regulations put in place in 2010.

“The combination of Tate & Lyle’s global blending capabilities and recipe know-how with Howbetter’s strong local expertise

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and infrastructure provides us with an excellent platform on which to accelerate the growth of our Food Systems business in China,” said Olivier Rigaud, president, Speciality Food Ingredients for Tate & Lyle.

“Tate & Lyle and Howbetter are two highly complementary businesses with the same absolute focus on quality and customer service,” said Feng Guang, chairman, Yitong and general manager, Howbetter, and who will also be general manager of Tate & Lyle Howbetter. “Together, we will be able to offer our customers in China a significantly enhanced range of products and technical expertise.”

New texture analyser announced by FTC

F

ood Technology Corporation (FTC) has announced a new texture analyser, the TMSPilot.

Said to be easy to operate, affordable and portable, the TMS-Pilot is a midrange system designed specifically for quick and easy food texture testing by unskilled operators.

Aimed at budget conscious customers, it enables basic texture testing of most food products, including baked goods, confectionery items, dairy products, fruits, vegetables and snacks. Test methods such as breaking, snapping, tension, shearing,

bulk analysis, compression, penetration and extrusion tests are all easily performed, according to the company.

“The TMS-Pilot was developed to fill a need for a mid-range food texture testing system without all the expanded features found on our high end analysers,” said FTC president, Shirl Lakeway Jr, . “There are many customers that require only the ability to run a few, routine texture tests on their products. The Pilot offers a very affordable and easy to use alternative for these clients.”

Controlled by an LCD touch screen, the TMS-Pilot is said to require minimal operator training. Tests are performed at the touch of an icon and

V S INTERNATIONAL

regularly used tests can be saved as “Favourites” for instant test recall and setup. With a plug ‘n’ play design, load cells can be interchanged in seconds and the TMS-Pilot can accommodate the majority of FTC’s wide range of test probes and fixtures

Beverages & Food Processing Times-July-I-2013

Ingredients News

DuPont Begins Probiotic Production in China

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uPont has begun production at its probiotic blending and packaging facility in China. The new site in Beijing represents DuPont Nutrition & Health’s first step in packaging probiotics into ready-to-market formats that Dupont says allow it to offer its customers improved speed to market, quality and flexibility.

Investment and capacity were not disclosed.

In 2011, DuPont purchased a food processing plant north of Beijing and converted it into a new probiotic blending and packaging site to serve dietary supplement and food and beverage customers globally and more specifically China and the Asia Pacific region. The investment is part of a global multi-year capacity expansion program for cultures and probiotics in the United States, Europe and now in China.

“Probiotics is a fast-growing segment of our business and the industry is experiencing doubledigit growth rates annually around the world and in China,” said Fabienne Saadane-Oaks, vice president Health and Protection, DuPont Nutrition & Health. “As we continue to support the world’s growing population, this expansion allows us to custom blend and package high-quality probiotic products for our customers in the

fast-growing dietary supplement and food and beverage industries close to our customers, where we want to be.”

The new facility will allow customers to source ready-to-market probiotic formulations consisting of Danisco HOWARU premium and FloraFIT custom probiotic brands.

“This expansion is a further reinforcement of the DuPont longstanding commitment to China, our customers and consumers,” said Tony Su, president, DuPont Greater China. “ We are in action to help address some major challenges facing the world, among those is the need for nutritious and quality food, resulted from population growth and urbanization.”

Probiotic cultures will be sourced from the company’s North American and European sites. The

Divider

new facility in China will be able to custom blend the ingredients to meet the requirements of local customers. China is said to be already a significant market for the YO-MIX dairy cultures from the DuPont Danisco range.

Dupont said that, according to industry estimates, in 2012 the market for probiotics globally totalled more than $32 billion. That total is expected to increase to $45 billion by 2018. More than 90% of the total is attributed to food, beverage and dietary supplements.

DuPont has eight sites in China that provide a range of food ingredients, from emulsifiers, hydrocolloids (blended ingredients), enzymes and sweetener ingredients to food protection ingredients, soy protein, lecithin and fibre, and molecular diagnostic solutions.

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Novozymes targets packaged cake market

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ovozymes has launched two new freshness solutions targeting the packaged cake segment. The new OptiCake products, Excel and Lift, are said to enable cake ingredient companies to build solutions that benefit both cake manufacturers and consumers.

OptiCake Excel is described as the complete tool for excellence in keeping moistness, softness and texture of packaged cakes during storage, whereas OptiCake Lift is said to be an efficient tool that enhances quality through improving the volume, crumb and texture of packaged cakes.

“Consumer trends of convenience and indulgence are making the packaged cake segment one of the fastest growing in the cake market,” said Thomas Erik Nilsson, Novozymes global launch manager for food,.“Staling is a major challenge

for the manufacturers of packaged cakes. Our new OptiCake solutions help create cakes that will keep their appealing moisture, softness, and texture during storage and continue to win consumer preference.”

Through slowing down cake staling and creating emulsifying components, OptiCake Excel is claimed to offer the broadest range of freshness opportunities.

“What makes OptiCake Excel unique and complete is the combination of a patented, sugar-tolerant maltogenic amylase and a phospholipase,” continued Nilsson. “During a blind taste test of over 400 consumers based in France and the U.K., 70% reported that pound cakes made with OptiCake technology and stored for two weeks were both moister and softer than a reference without enzymes. And 73% of the consumers preferred the cake made with OptiCake, of this 85% due to its’ moistness.”

OptiCake Lift is a phospholipase which acts on the lipids in flour and egg, generating emulsifying components.

“Pound cakes with OptiCake Lift gain around 10% extra volume, a better shape and a better texture with less crumbling,” said Nilsson, “It improves the volume, crumb and texture of packaged cakes.”

Beverages & Food Processing Times-July-I-2013

Back

Indian Dairy Market has Strong Growth Potential in the Future Years

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he Indian dairy market is experiencing rising demand due to various driving factors which in turn is providing immense opportunities to manufacturers to grow and operate in the market lucratively.

The Indian food and beverage sector is huge and highly competitive in nature. The industry comprises of several sub-sectors such as fruits & vegetables, meat & poultry, dairy, marine products, grains and consumer foods.

Dairy Industry plays an important role in the socio-economic development of the nation by generating huge rural employment as well as providing cheap and nutritional food to the vast population. Though the dairy market in India is dominated by the unorganized sector, the organized sector has shown remarkable growth last few years.

The report provides a snapshot of the Indian dairy industry which has witnessed several changes post â&#x20AC;&#x2DC;Operation Floodâ&#x20AC;&#x2122; era. Dairy sector witnessed spectacular growth during

1971 and 1996 primarily due to integrated cooperative dairy development programmes conducted by the National Dairy Development Board (NDDB). Moreover, after 1991, due to liberalization and delicensing, private sector also started entering the market, which further accelerated its growth. Major players of the Indian dairy market include Gujarat Cooperative Milk Marketing Federation (Amul), Mother Dairy, Nestle India, Britannia Industries, Hatsun Agro and Heritage Foods amongst others. In addition to this, a number of regional players have also entered the market in the last few years thereby making the market more competitive in nature.

There are certain factors that predominantly work towards enabling the sector to grow in the likes of higher disposable income that aids in greater spending power by consumers, rapid urbanization which leads to busy lifestyle and subsequent inclination of consumers toward packaged food products and aggressive marketing campaigns by all the players to break the product clutter and attract consumers toward their brand.

In addition to these, the other factors which are contributing towards rapid growth of the industry include favorable demographics, fast expanding retail network, growth of user industries and rise in bovine population.

For dairy products, quality standards laid by FSSAI have to be followed by the industry players. Various government policies that have been formulated for the food processing sector such as FDI, tax benefits and export promotions are applicable for the dairy category as well.

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Indian Dairy Engineers Association (Idea)

is organising National Seminar

MECHANISED PRODUCTION OF INDIAN DAIRY PRODUCTS

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National Seminar on â&#x20AC;&#x153;Mechanised Production of Indian Dairy Productsâ&#x20AC;? is organised during 2-3 September, 2013 in Hotel Hilton Mumbai International Airport, Sahar Airport Road, Andheri (East), Mumbai- 400099.

The seminar will facilitate exchange of information and discussion on â&#x20AC;&#x153;Desiccated Milk Based Productsâ&#x20AC;?, â&#x20AC;&#x153;Heat Acid Coagulated Productsâ&#x20AC;?, â&#x20AC;&#x153;Culture / Fermented Productsâ&#x20AC;?, â&#x20AC;&#x153;Fat Rich Products and Dairy Sweetsâ&#x20AC;?, â&#x20AC;&#x153;Food Safety & Standard, Marketing, Entrepreneur

Opportunities, etc.â&#x20AC;? Lead papers will be presented by eminent speakers in each Technical session. Each session will also have selected Verbal Presentation by the speakers from the industry. Poster sessions related to the theme are also organized. The seminar will provide an excellent platform for professionals, technocrats, academicians and machinery manufacturers to share views and enrich with new information. jvparekh72@yahoo.com

Venus :

HOTEL HILTON MUMBAI INTERNATIONAL AIRPORT, SAHAR AIRPORT ROAD, ANDHERI (EAST), MUMBAI- 400 099 Date : 2nd â&#x20AC;&#x201C; 3rd September 2013 For More details contact : AIM Events, 301-A, Diamond Kiran, Shrikant Dhadve Marg, Mira Road (E), Thane, Mumbai â&#x20AC;&#x201C; 401107 Tel. +91-22-28115068 / 28226228 Email: idea@advanceinfomedia.com

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Tel: +91 - 124 - 3854392, Fax: +91 - 124 - 3854393, Mobile +91 - 9971155578 www.ishidaindia.com E-mail: sales@ishidaindia.com

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