Beverages & Food Processing Times August 2014 by Advance Info Media

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National Best Entrepreneur Award’ in food processing for this Woman Page No. 06

Sauces & Ready Meal Re-formulation for Healthier Propositions Page No. 12

Smaller food processing clussers on cards, MoFPI

Five steps to optimum product inspection for bakers Page No. 13

PM gives slogan Lab to Land to enhance production

he Ministry of Food Processing Industries is exploring the possibility of developing agro processing clusters in smaller areas of 25-30 acres. It is noted that in some aread getting a land of 50 acres in one stretch is not possible especially in the hills. Taking first step in this direction, the Ministry had organised a national consultation on ‘Development of agro processing clusters’ in New Delhi recently. Recenlty a delegation of North Estern states visited Minister of Food Processing Industries, Harsimrat Kaur Badals’s office and requested the same. Harsimrat Kaur Badal, said reduction in the area required for setting up agro processing clusters could enable spread of food processing industry to smaller cities and towns. She said the government was committed to expansion of food processing so

that farmers could get maximum value for their produce while consumers could get a wider choice. The representative of the MSME, APEDA, State Industrial Development Corporations of Haryana, Gujarat, Uttar Pradesh, Andhra Pradesh, State Government Representatives from West Bengal and Tamil Nadu and representatives from apex industry organisations like FICCI, CII, ASSOCHAM, PHD Chamber of Commerce and Indian Food Processing Associations participated in the consultation. Based on the viewpoints of different stake holders in the consultation, the Ministry of Food Processing would take for the further steps in for development of agro processing clusters by reducing the requirement of area required for the purpose.

Efforts of FIMSIA and Hon. High Court of Mumbai resulted into a committee for product approval

nts redie Manu f

India Association-FIMSIA met Badal and gave a memorandum mentioning all the issues they are facing. Most of the issue with processing industry and food ingredients industry are connected with FSSAI. Su p pli Recently Mumbai High e Court’s also gave their observation regarding the legality of the advisories issued by FSSAI.

o rs

committee of experts with is made by Food Safety and Standards Authority of India (FSSAI). The committee with provide suggestions on the subject of product approval and regulations, rs & ture revealed by D c a K Samantaray, chief executive officer of FSSAI.

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f India Assoc i

FIMSIA

Recently a number of trade associations plead Minister of food processing industries Harsimrat Kaur Badal to resolve theirs issues with FSSAI. A delegation of ‘Food Ingredients Manufacturers & Suppliers of

As per the sources the panel would represent all the constituents of the industry, which would be headed by an eminent scientist of the country. Two members each would represent the industry,

Foo d

Ideas @ Chocolate Patisserie By Puratos For Indian Market Page No. 16

rime Minister Narendra Modi having big plans for India’s agriculture sector, he gave the slogan ‘Lab-to-Land’, saying that farmers should be able to enhance production to increase their income and feed the country as well as the world. Modi pressed for the use of scientific technologies to help raise the agricultural production in “less land, less time” as he expressed concern over the depleting natural resources and the challenge of climate change. “We have to prove two points. One is how we can make farmers capable of feeding the whole country and the world. Second is how we can make agriculture capable to fill

the pocket of our farmers,” Modi said while addressing the 86th Foundation Day of Indian Council Agriculture Research (ICAR) here. He asked the scientific community

to plan for the centenary celebrations of ICAR and achieve more in the next 14 years than what they have over the last 86 years of the existence of the premium agriculture research body. “’Per drop, more crop’ can be our mission statement,” he said, while noting that India is still dependent on import of edible oil and pulses despite being an agrarian economy and efforts need to be made to become self-sufficient

consumers, state governments and two would be scientists. As per the sources, outcome of the meeting with members of FIMSIA we very positive and members were optimistic after the meeting. Association’s spokes person informed that there are many fronts we have started working with the government, will be shared with the media once they will start taking some shape. Get updates: Twitter@BveragesFood

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Vol. 7, Issue 03 - August - I - 2014

FOOD INGREDIENT NEWS

Portable Powder Blending, new company marketing the portable factory from Blendhub Corp.

odular solutions, portable and easy to apply for functional ingredient powder blends, being provided anywhere in the world and anywhere in the value chain. Spain, 5th August 2014. Blendhub Corp. has set up the company Portable Powder Blending (PPB), which is integrated into the also newly created corporation to market its portable factory. The portable and modular designed factory for blending powdered ingredients from Blendhub Corp. has an international patent and receives the same designation as the company which markets it.

The Portable Powder Blending company has been created with the objective of providing the market the concept of a turnkey factory, supplied in a short period of time, with minimum infrastructure and investment, optimizing the supply chain and ensuring the protection of the client’s intellectual property. Its commitment is to provide unique and suitable solutions with the aim of bringing easily implemented modular solutions anywhere in the world and anywhere in the value chain.

Along with Portable Powder Blending, also forming part of the newly created Blendhub corporation are the companies Allfoodexperts and Premium Ingredients. These three companies, together with its six centers of excellence (Formulation, Blending and Packaging, Supply Chain, Quality, IT and Finance), allow the new corporation to provide a comprehensive response to all the companies operating in the sector of functional food powder blends. Blendhub Corp. specializes in the formulation and blending of food powders, creating solutions, services, and equipment for the agri-food industry. Its PPB factory allows food powders blenders and food producers to enter into new markets or expand production in those where they are already present, with a minimal infrastructure cost. The portable factory of Blendhub Corp. has tested quality control systems, ensuring full traceability of each lot produced, from the receipt of raw materials to the arrival of the final product to the user. It also facilitates the reduction of the carbon footprint since the concept of mobility allows the plant to be placed wherever it is most beneficial not only for businesses but also for the environment,

optimizing the supply chain and the logistics of raw materials and finished products. The factory also currently has two additional modules that allow the packaging of different sizes, ranging from 15 kilograms to “big bags” of 800, or the injection of liquid into the blend of powdered ingredients.

Trident Brands Announces Product Development Support from DSM

rident Brands, Inc. (OTCQB: TDNT), an emerging growth company focused on identifying and building growth brands in dynamic consumer segments, today announced that it is working with DSM for product design and supply of its line of Everlast nutrition supplements, targeted towards health conscious women and men aspiring to reach their fitness and health goals. Tridents new line of Everlast brand supplements is being developed with the support of DSMs Fortitech Premix team. DSM, a leader in global sciencebacked health and nutrition solutions, offers a broad portfolio of innovative high-quality nutrients and customized premixes, addressing todays key consumer health concerns. We are ecstatic to be working with DSM, whose broad industry expertise is a perfect complement to our nutritional product development goals. This amalgamation of talent will drive the future success of our unique and exclusive set of nutritional products that we will soon launch under the globally recognized Everlast brand, commented Michael Browne, president and CEO of Trident Brands. DSM is very excited to work with Trident on the development of this unique portfolio of supplements, said Will Black, Vice President of Marketing at DSM Nutritional Products. Our proprietary, science based nutritional ingredients as well as our advanced sports performance formulation capabilities are well aligned with the strength of the Everlast brand Trident Brands holds a 15-year exclusive North American license from Everlast Worldwide to market and sell products in the nutritional foods and supplements category under the Everlast brand. Trident’s licensing agreement enables it to introduce a portfolio of nutritional products in categories such as supplements and functional foods using this famous brand mark. Everlast is one of the brands owned by International Brand Management and Licensing (IBML), a worldwide leader in brand licensing.

Beverages & Food Processing Times

Vol. 7, Issue 03 - August - I - 2014

New GCMMF Chairman Jetha Patel

etha Patel, head of Sabar Dairy has been appointed as the new chairman of Asia’s largest milk federation, Gujarat Cooperative Milk Marketing Federation (GCMMF) which markets its products under the brand name Amul. GCMMF is having an annual turnover (2013-14) of US dollar 3.0 billion. Its daily milk procurement is approximately 13.18 million litre per day from 17,025 village milk cooperative societies, 17 member unions covering 31 districts, and 3.23 million milk producer members. Patel has taken up the post after the unceremonious ouster of former Chairman Vipul Chaudhary, who had earlier approached the High Court and Supreme Court against the no confidence motion moved against him. After getting a nod from apex court, GCMMF held the election in the presence of poll observer.

DAIRY NEWS

Indian dairy sector dead against free access market access to New Zealand

he Indian dairy sector is irked over New Zealand’s renewed effort to secure a preferential trade access to the Indian market. Dairy co-operatives and private sector players are against granting any preferential access in the Indian market through a free trade agreement (FTA) to New Zealand, the world’s largest exporter of milk products. India is the only country in Asia that’s self sufficient in milk production. Granting any free market access to New Zealand will not only hit our farmers hard, but will also expose the consumers to volatility of world markets according to RS Sodhi, Managing

Director of Gujarat Co-operative Milk Marketing Federation (GCMMF). India is among the fastest growing dairy markets and the rapid rise in milk prices – by 15-17 per cent over the past one year has been a concern. Milk production was estimated at 132.43 million tonnes in 2012-13 and was targeted to reach 139.67 mt in 2013-14. India turned a net exporter of dairy products in 2013-14 with skimmed milk powder shipments of over 1.22 lakh tonnes. Total

Later talking to media, the newly-elected chairman said that GCMMF will aim at providing sale of milk and its products at reasonable prices. Jetha Patel said, “It will be our aim to provide milk and the products related to it at reasonable rate. We will also focus for the development of the farmers. Patel further said that all the members of GCMMF, including Vipul Chaudhary, are with him and will support the cause for the development of farmers and milkproducers. BJP’s spokesperson and senior state leader I K Jadeja was also present during the election. Later, he congratulated Patel on being elected as the chairman of GCMMF and said that state and centre is committed towards the development of farmers and milk-producers. “Chief Minister Anandi Patel and Prime Minister Naredra Modi both aim for the development of milk unions of Gujarat. Both the state and centre are committed for the progress of milk sector,” Jadeja said.

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Beverages & Food Processing Times

value of dairy products shipments were estimated at over 3,318 crore. But with the decline in global price on improved supplies, the exports of SMP from India are currently seen unviable as domestic prices are high. New Zealand is in search of a large market for its dairy products, especially after the Fonterra contamination scare last year that led to slowdown in dairy exports to China, its largest buyer. With the change in Government and the rising milk prices presenting an opportunity, New Zealand has renewed its efforts to gain a preferential market access to the Indian market. A high level New Zealand delegation is in Delhi exploring the opportunity. At the India-New Zealand Dairy Dialogue, organised by the Agriculture Ministry early this week, the Indian players made it clear that the country was self sufficient in milk production and does not need any imports now. Some players were also surprised at the Ministry’s haste in arranging the dialogue without taking the domestic industry into confidence.

Vol. 7, Issue 03 - August - I - 2014

FOOD PROCESSING NEWS

Lay’s® Canada announces 2014 Do Us a Flavour™ finalists

fter receiving more than one million flavour submissions from fans coast to coast, Lay’s Canada today revealed the four finalist flavours of its 2014 Lay’s Do Us a Flavour contest: • Bacon Poutine on Lay’s Original by Guillaume Lorrain from Trois-Rivières, Quebec • Cinnamon Bun on Lay’s Original by Gloria Melanson from London, Ontario • Jalapeño Mac N’ Cheese on Lay’s Wavy by Randall Litman from Calgary, Alberta • Tzatziki on Lay’s Kettle Cooked by Denise Vella from Cambridge, Ontario It’s now up to Canada to decide the winning flavour by trying all four and voting for the yummiest from August 12 until October 15. Canadians can vote once per day on each of the following platforms: • Lays.ca/Flavour • Tweet using vote and one of the flavour finalist hashtags (i.e. #VoteFlavourName) • Instagram using vote and one of the flavour finalist hashtags (i.e. #VoteFlavourName) • Text VOTE to 101010 In February, the Lay’s Do Us a Flavour contest challenged Canadians to submit their ideas for the next great potato chip flavour for a chance to win $50,000 plus one per cent of their flavour’s future sales once the

voting period ends. In less than two months, the contest received an overwhelming response almost doubling the number of submissions received in 2013, its inaugural

year. The volume of Do Us a Flavour ideas reflects Canadians’ passion for Lay’s, the country’s favourite potato chip brand. “We were blown away by the tremendous creativity and passion that Canadians brought to this year’s contest. There were over a million amazing ideas submitted, so selecting our four Do Us a Flavour finalists was not an easy task!” says Susan Irving, Director of Marketing, PepsiCo Food Canada. “The challenge ahead for these flavours is to win the votes of chip aficionados across the country and become the next addition to our flavour lineup. We can’t wait to see what Canadians decide.” All four finalist flavours will be available in stores across the country at the beginning of August for a limited time. After October 15, votes will be tallied and the next great Lay’s potato chip flavour will be announced and

National Best Entrepreneur Award’ in food processing for this Woman

t has been a long journey for 42-yearold Chayaa Nanjappa. But she has had tough going and today heads a rural enterprise which produces high-quality honey that sweetens many a home even in Europe and the United States. Chayaa now has been awarded for her hard work with ‘National Best Entrepreneur Award’ in food processing by the Confederation of Women Entrepreneurs of India. Success to her has not been easy, but now this self-made woman provides a livelihood for not only many illiterates of Mysore and Mandya districts, but also some tribals across the state. She is also the largest buyer of forest honey from Malayalis and tribes like Siddis and Jenu Kurubas. Her enterprise Nectar Fresh, which

produces monofloral honey, has a capacity of 200 tonnes and is worth `6 crore. It is one of the largest bulk suppliers and packers of honey in the country and falls in the top five bulk exporters of raw as well as processed honey. Nectar Fresh also has the ISO 22000:2005 certification. To earn her brand a significant international presence, she decided to market it as a basket of products, including jams and sauces. The result: it found a place in the European market. With exports to Germany and France, Nectar Fresh has broken the monopoly of global companies like Bereenberg, Darbo and Bonne Maman. “We met the stringent standards necessary for approval to export to Germany and made a strong impact by packaging our honey and jam in polypropylene sachets for high quality and shelf life. The European competitors feel threatened by our presence,” said Chayaa, who is now busy tying up with a Saudi Arabian company for the production of jams from dates.

launched into market in late November. As part of this year’s contest, television personality James Cunningham teams up with the Lay’s Do Us a Flavour contest to inspire Canadians to vote for the yummiest flavour. A food explorer, James is passionate about discovering great flavours through his intrepid culinary adventures and food truck finds. “The creative mix of finalist flavours is a great reflection of this country’s passion for culinary creativity,” says James Cunningham, host of Eat St. “As the voting period kicks off, I encourage all Canadians to celebrate this creativity by trying all four and voting for the yummiest flavour.” The inspiration behind the four flavours: Bacon Poutine on Lay’s Original: Guillaume Lorrain from Trois-Rivières, Quebec created this Lay’s flavour as an ode to his youth. When he was young, every once in awhile when his mom wasn’t home to cook dinner, as a treat, his dad would take him out for a Bacon Poutine dinner. Cinnamon Bun on Lay’s Original: Remember when you went to Grandma’s house and it smelled so good? Straight from Grammas’ kitchen, London, Ontario’s

Gloria Melanson’s flavour inspiration is the waft of warm gooey cinnamon buns made with cinnamon and brown sugar baking away in the oven. Jalapeño Mac N’ Cheese on Lay’s Wavy: At summer barbeques, everything ends up on one plate and this is what inspired Calgary, Alberta’s Randall Litman to create Jalapeño Mac N’ Cheese. His favourite combination is when Lay’s Potato Chips end up next to macaroni salad - adding some jalapeño gives it a nice kick! Tzatziki on Lay’s Kettle Cooked: Denise Vella from Cambridge, Ontario fell in love with Greek food twice, which inspired her Tzatziki flavour. The first time was while backpacking through Europe after University and she fell for Greek food again when she lived on the Danforth in Toronto. The flavours in Tzatziki take her back 20 years... Yummy! The Lay’s Do Us a Flavour contest has been held in numerous countries around the world and has generated an incredible response with millions of flavour submissions. Last year, the Canadian contest received more than 600,000 flavour ideas from fans across the country. From the UK to India, Australia to South Africa and most recently the US, the Do Us a Flavour campaign has resulted in a wide spectrum of chip flavour ideas created by consumers including Caesar Salad (Australia), Chili & Chocolate (UK), Mastana Mango (India), Walkie Talkie Chicken (South Africa) and Cheesy Garlic Bread (US)

Hindus want religious food certification: USOH president also be avoided in the processing of shuddh food. Machinery and equipment involved in the processing of shuddh food should be properly cleaned and purified beforehand, said the Hindu statesman.

indus would like religious food certification similar to Jewish Kosher and Muslim Halal foods, according to Universal Society of Hinduism (USOH) president Rajan Zed.

In addition to products supplied by manufacturers and retailers, Zed suggested that food provided to Hindu consumers in airlines, defence forces, cruises and prisons could also make use of the “shuddh” symbol. He also proposed the creation of a worldwide Hindu body to certify products, manufacturers and restaurants as “shuddh”.

Zed said that Hindus take their diets very seriously and that food plays a major role in Hinduism. Like several other faiths, Hindus also have religious dietary laws, noted Zed. Zed suggested that foods permissible to Hindus could be termed as “shuddh” (pure) and could be depicted by a capital “S” with a circle around it. According to Zed, shuddh food should be free from meat, fish, eggs, alcohol and intoxicants, and these ingredients should

Beverages & Food Processing Times

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7 Mondelez promotes Manu Anand Vol. 7, Issue 03 - August - I - 2014

anu Anand, India head and managing director has been promoted to a regional role in a global management reshuffle by the Mondelez International. Anand, who joined Mondelez India a year ago from PepsiCo, will be president, regional category team, chocolate, reporting to Tim Cofer, EVP and president, AsiaPacific and Eastern Europe, Middle East and Africa. This will be effective January 2015. Based in Singapore, he will be one of the three regional category team heads, the other two being David Comeau, president, regional category team, biscuits, and Leanne Cutts, president, regional category team, gum, candy, powdered beverages. Both Comeau and Cutts, like Anand, will report to Cofer. Mondelez will adopt a new operating model beginning January next year, which will see the snack and beverage major move to a regional, category-led model from a country-led model. This will mean that regional category teams will assume full profit and loss responsibility for their

respective categories so far vested with the country head. The latter will, henceforth, drive sales and marketing and distribution for the company. This model has been successful in Europe and North America, and will be implemented in Latin America, Asia Pacific and EEMEA (Eastern Europe, Middle East and Africa) to drive growth, streamline decision-making and accelerate speed to market. In India, replacing Anand will be Chandramouli Venkatesan, who comes in as MD of the company effective January 2015. He is currently regional category team head, chocolates. Venkatesan joined what was earlier Cadbury India in 2005 as strategy director and has held positions in human resources and strategy across India and Asia. He was category director for India chocolates and biscuits before taking over as a regional category team head. Both Anand and Venkatesan will take up their new positions in January next year.

CHOCOLATE NEWS

Hershey to Increase selling price of chocolates

orlds one of the biggest chocolate company with significant space in India, Hershey Co, expects its first price hike in three years to crimp short term sales, but over the long haul the popularity of chocolate will prevail, the company’s chief executive said. Kisses and Reese’s Peanut Butter Cups will be particularly alert to any reduction in sales caused by the increase, which averaged 8 per cent, among low income consumers. Bilbrey told analysts on a conference call to discuss second-quarter financial results that in the past many consumers adjusted to higher prices “over time,” but he said more expensive chocolate would lower volume for the rest of the year, primarily

Beverages & Food Processing Times

in the fourth quarter and into 2015. Three months ago, Swiss-based Nestle SA, the world’s biggest confectionery business, warned of price changes. This is in part because of the increasing popularity of premium products and bite-size chocolates that weigh less than many chocolate bars. Global demand is increasing and there are reports that prices are getting higher because cocoa farmers are not going to be able to increase production enough to meet the demand for chocolate.

For updated news everyday logon to www.agronfoodprocessing.com

Vol. 7, Issue 03 - August - I - 2014

DAIRY NEWS

India to be No. 1 milk producer by 2023

s far as growth goes, India is the place to watch for the dairy industry, according to the latest Agricultural Outlook jointly released by the Organization for Economic Cooperation and Development with the United Nations Food and Agriculture Organization. The report, released July 11, expects world milk production to grow by 360 billion pounds (180 million tons) of milk per year by 2023 compared to 2011-2013. India’s White Revolution India, the world’s second-most

populous country with 1.2 billion people, is about to experience a second White Revolution

according to the report. Those

familiar with Norman Borlaug’s work will recognize the Green Revolution that brought irrigation and double-cropping to the country originally reliant on monsoon rains

for crops. The White Revolution took place from 1970 to 1995 as the country attempted to “flood India with milk,” helping farmers cooperatives, and regions adopt technologies to improve production. From 1988-89 to 199596, milk production grew from 95 million pounds (42 million liters) to 152 million pounds (67 million liters). Today, the country leads the world in milk production of buffalo and goat milk, and is second in cow milk. Compared to the entire European Union, India currently trails the region in overall milk

production. However, by 2023 it is expected to produce 8 billion pounds (40 million tons) more

milk than the E.U. The U.S. will

remain the third-most productive milk producer, followed by China, Pakistan, Russia, Brazil, New Zealand, and Turkey. The elephant in the room continues

to be China, a country that has milk prices 30% higher than the average world price as feed, labor and land costs continue to grow and margins declined. China’s per capita consumption of dairy products is one-third of the world’s average,

but is expected to increase by 35% over 10 years. Domestic production in China grew 3.5% per year over the previous 10 years, and is expected to slow slightly to 2.7% growth per year by 2023.

units together are expected to for 74% of cheese, 74% of whole milk powder, 81% of butter, and 85% of skim milk powder exports in 2023. The E.U. is and will continue to

The U.S. is expected to grow at 0.9% of production per year, with a dairy herd that declines at -0.1% per year. Meanwhile, the E.U.’s abolition of its quota system has little effect as the report expects 0.5% growth in the region. Exports continue trends Helping use some of the additional production will be skim milk powder, which the organizations see as a product with 33% trade growth potential - the highest of any agricultural commodity followed by poultry at 31%. Cheese trade should grow 28%, beef by 26%, whole milk powder by 25%, and butter expects to be the slowest growing commodity at 10% trade growth. Not included in the report is recent developments of fresh dairy trade, including milk, and yogurt. The report expects growth to be met by the U.S., E.U., New Zealand and Australia. The four

Beverages & Food Processing Times

lead the world in cheese exports, but the other major importers will have a faster growth rate in cheese exports.

Gokul will be setting up a new dairy plant at Shirol tehsil

olhapur based dairy, Gokul is setting up a new plant at Shirol Tehsil. The plant will be set up with an investment of $1.50 million and the dairy has received the funds from the government under the RashtriyaKrishiVikasYojana (RKVY) (National Agriculture Development Plan). The funds from the agriculture ministry and dairy development ministry would also be used for modernization of its existing plant and setting up an effluent treatment plant. As per the government directive, the funds need to be utilized in two years; The dairy will receive a total of $3.24 million during 2014-15 financial year. Total cost of the new dairy plant and modernization of the plant will cost $8.06 million of which $4.04 million will be funded by the government under RKVY, while the balance will be raised by Gokul itself.

With the current daily milk processing capacity of 150,000 liters per day, the plant will increase its capacity to 200,000 liters per day. This will help the dairy to expand its reach to collect milk from Shirol, Jaisinghpur and from Hatkanangale to Miraj. Currently, the dairy collects 625,000 litres of milk every day of which only 80,000 litres come from Karnataka and the rest is produced in the district itself. With an annual turnover of $215 million, Gokul has a daily production capacity of 40 tonnes each of milk powder and butter. It also produces six tones of ghee every day. Over 100,000 litre milk pouches are packed in its plant near Kolhapur every day. The company caters to consumers in Mumbai, Navi Mumbai, Thane and its suburban areas.

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Vol. 7, Issue 03 - August - I - 2014

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Beverages & Food Processing Times

Vol. 7, Issue 03 - August - I - 2014

NEWS

NECC opposes US chicken leg imports

ndia’s apex body for poultry industry The National Egg Coordination Committee (NECC) has come out with a statement reacting to a media report about Ministry of External Affairs (MEA). The MEA has suggested allowing the free import of American chicken legs, in return for the US Government allowing shipments of Indian Basmati Rice and fruits and immigration reforms. NECC claimed that the decision of the ministry is extremely unfair and will sacrifice the livelihood of over 5.0 million poultry farmers and others dependent on our poultry industry. The government has put a restriction on US poultry while the US has blocked several Indian fruits citing domestic regulations. However, recently the MEA suggested free import of American chicken legs and in return, US government would allow shipments of Indian Basmati rice, pomegranate and table grapes and immigration reforms for the IT professionals of the country. On this backdrop, NECC came out with a statement opposing free import of American chicken legs. NECC has appealed the government to not to reduce the customs duty and to levy anti-dumping duty on the import of processed poultry products, especially the chicken legs from USA which will help to protect the livelihood of Indian poultry farmers from uneven competition. The statement issued by Anuradha Desai of NECC mentions that, in order to provide level playing field and protect the farmers from uneven competition from subsidised exports, the customs duty on the import on various poultry products was increased to

100 per cent while removing quantitative restrictions on import on poultry products in 2001. However, if the proposal of MEA is accepted, it will remove the safety net and destroy the economic viability and livelihood of millions of poultry farmers. The decision can cause an irreversible setback the country’s poultry industry, mentions the statement. NECC has also stated that in USA, consumers prefer chicken breast or breast meat, which is considered a lean or white meat, hence these products are sold at a premium in their domestic markets. There is a very limited and negligible demand for chicken legs/leg meat, which is considered a dark meat, and hence sold at a throw-away price. Millions of tons of chicken legs remain unsold in warehouses of poultry processing companies in USA for years and they will be very happy with the decision and with the help of liberal subsidies from their government, they dump the chicken legs in the developing countries’ markets at extremely low, throw-away prices, the statement said. NECC has also claimed that such dumping had destroyed the farmers’ economy and the poultry industries of Sri Lanka, Philippines Vietnam and Mexico, and, severely damaged the industry in Russia. Therefore, NECC has therefore appealed to the government not to make any reduction in the customs duty structure and also levy an anti dumping duty on import of chicken legs so as to ensure a level playing field and protect the farmers from uneven competition.

US overhauls poultry inspection rules

n a bid to make chicken and turkey products safer, the US Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has announced that poultry companies will have to meet new requirements to control Salmonella and Campylobacter rather than addressing the problem after it occurs. The New Poultry Inspection System (NPIS), an updated science-based inspection system that positions food safety inspectors at poultry facilities more effectively, could

prevent up to 5,000 foodborne illnesses every year, the agency said. According to the modified regulations, all poultry facilities will be required to carry out their own microbiological testing at two points in their production process to show that they are taking steps to

control contamination. FSIS will also make provisions for an optional NPIS where poultry companies will need to sort their product for quality defects before presenting it to the agency’s inspectors. This will allow the inspectors to focus more on strategies for strengthening food safety. These provisions will make more inspectors available to remove birds from the evisceration line for food safety examinations, take samples for testing,

It is important to prohibit antibiotics in Indian poultry sector, says IMA

study done by CSE, which shows that over-use of antibiotics in poultry in chicken has led the growth of antibiotic resistance, the Indian Medical Association (IMA) has demanded an instant ban on the use of antibiotic in the poultry industry. ‘The IMA has echoed the recommendations given by CSE. Some of these include allowing antibiotic use only to treat sick birds, ban on use of antibiotics in the industry which are critical for humans, and the need to regulate availability of antibiotics and feed supplements,’ said a CSE statement. The Central Advisory Committee of the Food Safety and Standards Authority of India (FSSAI), have also consider the notes of CSE. FSSAI chairperson K. Chandramouli raises the matter of antibiotics misuse in

the poultry industry to the attention of the committee after that matter is becomes important. ‘It was agreed that states will start surveillance on the issue; the FSSAI has also agreed to review the regulatory gaps,’ the statement said. CSE believes that this is first step in the right direction. The regulatory vacuum is the primary reason why the poultry industry is rampantly misusing antibiotics. CSE has started writing to various central and state government functionaries highlighting the concerns and the action that needs to be taken to address this major public health issue.’ The study of the CSE Pollution Monitoring Lab, which tested 70 chicken samples from the Delhi-NCR region for six commonlyused antibiotics – oxytetracycline, chlortetracycline, doxycycline, enrofloxacin, ciprofloxacin and neomycin, found their residues in the chicken samples.

CP foods will invest $167 million in India in Chicken, fish and prawn feed units

haroen Pokphand Foods of Thailand has proposed to set up chicken, fish and prawn feed units in the region of Andhra Pradesh, India. An offer of investment to the sum of $167 million was made when CP Foods vice chairman, ChaipornMontha, and director Kwan Chai called on Andhra Pradesh chief minister N. Chandrababu Naidu. The chicken processing unit is proposed for Chittoor district, the native district of the chief minister, and fish and prawn feed units in East Godavari and West Godavari districts. In 2013 and 2014 CP has been busy expanding its feed business in China, establishing feed manufacturer and distributor Zhoukou Chia Tai Co and then this year acquiring animal feed manufacturer Kaifeng Chia Tai. check plant sanitation, verify compliance with food safety plans, observe live birds for signs of disease or mistreatment, and ensure that plants are meeting all required regulations. Agriculture secretary Tom Vilsack said: “The United States has been relying on a poultry inspection model that dates back to 1957, while rates of foodborne illness due to Salmonella and Campylobacter remain stubbornly high. “The system we are announcing today imposes stricter requirements on the poultry industry and places our trained inspectors where they can better ensure food is being processed safely. “The system we are announcing today imposes stricter requirements on the poultry industry and places our trained inspectors where they can better ensure food is being processed safely.” “These improvements make use of sound science to modernise food safety procedures and prevent thousands of illnesses each year.” The maximum line speeds for plants that newly adopt the NPIS will remain at 140 birds per minute. All companies under the NPIS will need to maintain a programme to encourage the early reporting of workrelated injuries and illnesses, and FSIS

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employees will receive new instructions on how to report workplace hazards. Employees will also get access to a confidential 1-800 number to report concerns directly to OSHA. The new inspection model is part of FSIS’s Salmonella Action Plan of December 2013, which aims to address Salmonella illnesses from meat and poultry products. This plan also includes revised pathogen reduction performance standards for all poultry, and first-ever standards for poultry parts that are commonly purchased by consumers. These new standards are expected to be announced later this year.

For updated news everyday, logon to www.agronfoodprocessing.com

Vol. 7, Issue 03 - August - I - 2014

BEVERAGES NEWS

Coca-Cola looks to revamp soda’s image smaller servings sizes that are less likely to create guilt in consumers. The Businessweek article is worth a read for many reasons, one of them being that it opens with Douglas talking about how he limits his soda consumption for health reasons. Also quite interesting are the illustrations for the article -- an obese Coke bottle and a skid-row sort of Santa -- which are causing controversy of their own.

oca-Cola, which has long noted in earnings statements that concerns about obesity and other health risks associated with its products are a threat to its business, has decided to fight those concerns directly. In the cover story of the most recent issue of Bloomberg Businessweek, Coca-Cola’s president for North America, Sandy Douglas, talks openly about the weight-gain risks of soda, while blasting concerns about aspartame as mere “Internet rumors.” Among the more interesting strategies that Coke will pursue to fight health concerns: returning the company to

ITC to foray into beverages & dairy biz

ndia’s tobacco giant with handful of food products in different categories, ITC, is likely to enter into the dairy and beverages segments. According to ITC Chairman, YC Deveshwar’s speech at the 103rd annual general meeting of the company, “foray into dairy and beverages segments” will further enrich the company’s portfolio. “These new consumer brands currently represent an annualised consumer spend of over 10,000 crore. Going forward, your company’s foray into the dairy and beverages segments will further enrich this portfolio,” he told shareholders. Sources indicate that the construction of a milk processing plant in Munger district of Bihar has already begun.

Beverages & Food Processing Times

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Vol. 7, Issue 03 - August - I - 2014

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HEALTHY SAUCES

Sauces & Ready Meal Re-formulation for Healthier Propositions Vol. 7, Issue 3, August (I) 2014, Rs. 20/-

“I am in politics by default and destiny and not by design. But if you work with honesty, you can make a difference.” These are the honest words of the union Minister of food processing Smt Harsimrat Kaur Badal. The elegant minister genuinely thinks that women understand the challenges and are more able to bring in the women angle. The moment she held the helm of the food processing industry the minister has strived to enhance and develop the sector. Her constant work on different issues pertaining in this sunrise sector shows how much Ms Badal has involved food industry. Harsimrat Kaur Badal says food processing is close to her heart as she comes from an agriculturedriven State. The 47-year-old Minister sees big potential for food processing across the country and is preparing a national food map. The national food grid will connect deficient areas with producing regions, as part of a plan to reduce wastage of fruits and vegetables while ensuring stable prices that can help tame stubborn food inflation. As part of Badal’s plan they are developing a food map and a national cold chain grid. The map is expected to be put for approval to Prime Minister Narendra Modi before being formally announced. The food map will give a better picture of what is surplus in which state where it is grown. It will help in creating the infrastructure at the time of harvest in these areas to stop wastage and ensure processing. Eventually, you make a food grid across the country like electricity is connected through a power grid. If onions are in surplus in Nagpur and prices are rising in Kerala, how do you transport the onions to Kerala? Badal said online real time data of availability of essential food stocks, perishable fruits and vegetables, poultry, fisheries, diary livestock would be available on the food grid for faster decision making in times of any price spike. The government has identified development of food processing as a key focus area to keep inflation under check. A study had estimated that food products worth nearly Rs 44,000 crore are wasted annually due to lack of adequate processing. Barring milk, just around 4% of overall produce is processed.. Badal has suggested that government is planning to offer benefits, such as interest subsidy to mega food parks. She has however, indicated that the concessions would be incentive-linked with a preference for those states that amend the Agricultural Produce Marketing Committee Act (APMC). On taking the charge as the minister she was surprised that only 2 parks out of 40 were taken off and then she has decided to tweak the whole thing and turn it around because she is keen to make these agri clusters. So for that Badal is thinking of giving incentive that if you put it inside the park you get something additional that you don’t get if you put it outside. She and her team are working on it. States will be taken on board and state agro cooperatives would be encouraged to play a vital role to develop such parks. Her work also includes plans to set up mega marine parks to tap into the potential for marine products. Foreign companies would be welcome to set up such parks to bring better technology and management practices. The government will encourage state agro cooperatives to engage in contract farming to develop food clusters and help in creating infrastructure in critical areas. Harsimrat Badal has also looked into developing marketing and packaging standards, the ministry has also proposed setting up of a packaging and marketing board. Her program includes the part where we are able to answer questions like “Why is sarson ki saag from Punjab not available in Tamil Nadu and why is idli not available for Punjab or Gujarati khakra. Punjab agro food should be available in Assam and J&K apples should be available somewhere else. The minister thinks this containment can help in brand building of Indian food in the international market. The minister has also promised to sort out issues of FSSAI on a priority base. She has told the industrial bodies to control and look into the problem between the FSSAI and the industrial bodies. Harsimrat Kaur Badal is woman of substance, her work shows her dedication. From food mapping to mega food parks or handling the issue of fssai with food industry…all is there on her agenda, all is there in her plans. We are expecting great from her, as we can see the Union Minister is certainly indulged in developing the food processing industry.

onsumers in Asia Pacific have a higher disposable income and leading busier lifestyles, with growing affluence and rapid urbanization in the region. This is driving people towards convenience in their food choices, and indirectly demand in convenient food products like prepared meals. In 2013, the prepared meal business in the world´s top 20 markets, led by the United States, China and the United Kingdom, amounts to US$61.3 billion.

ingredients labels to explain in detail what a product contains, while also providing information on its provenance and positive nutritional benefits. With this in mind, more manufacturers have been looking at reducing the additives within their products and improving the marketing of clean label products. As a result, the ‘natural’ trend has been a key driver in the replacement of modified starches with natural alternatives in many ready meals and sauces.

Consumption of prepared meals in markets like Vietnam, Indonesia, Malaysia, South Korea, Thailand and India in this region is also expected to grow rapidly. Japan, especially, leads the industry in frozen meals product development and innovation.

The natural starches used in ready meals, sauces and snacking products range from corn, potato, wheat and cassava to rice. Thanks to its technological, neutral taste and clean label characteristics, rice starch is growing in popularity in ready meals, as well as in a wide range of sauces and snacks. BENEO’s naturally derived rice starches have good freeze-thaw, as well as acid and process stability, making them ideal for use in packaged sauces as well as in frozen products. Natural rice starches have neutral taste profiles that make them popular in sauces and ready meal, as no ‘taste masking’ is required when they are used. In addition, the balanced profile and neutral colour of BENEO’s natural rice starches, enables a product’s true freshness, acidity and glossy finish to stand out.

At the same time, consumers in Asia Pacific are increasingly inclined towards healthier alimentation in their food choices, largely due to a growing middle class population, as well as, greater health awareness and consciousness. The middle class population, of annual per capita expenditure between US$3,650 and US$36,500, is expected to grow from 2 billion now to 4.9 billion in 2030, and 64 percent of them will be located in Asia, contributing to 40 percent of global middle class consumption. Food manufacturers need to respond to these trends and go with more natural ingredients and formulations in their prepared meal products, as well as sauce and snack offerings. In this article, Christian Philippsen, Managing Director Asia-Pacific at BENEO, shares how food manufacturers can make the most of current developments and provide consumers with healthier choices. The ready meals makeover Although convenience looks set to remain a key driver in the future, the increasing emphasis on ‘healthy alternatives’ is redefining the ready meals, sauces and snack categories. The challenge that manufacturers now face is persuading consumers that their products have strengths above and beyond those of convenience alone. According to research, “nearly half of global consumers claim that products marketed as authentic, home-made, or made with real ingredients have a high influence on their food and beverage choice”. As well as looking to buy products made with ‘real ingredients’, consumers expect

Beverages & Food Processing Times

Moreover, rice-based ingredients offer food producers high quality, stable products that encompass a wide range of nutritional benefits: They are naturally derived, hypoallergenic, wholegrain, gluten-free and rich in anti-oxidants and phytosterols. Manufacturers are also looking to reduce the fat content of their ready meals, sauces and snacks. Thanks to its ability as a natural fat replacer, BENEO’s rice starch also brings creaminess to low-fat versions of dairy desserts, ready meals, soups and sauces as well as fillings. As consumers demand more natural and healthy recipe concepts from their convenience meals, as well as more ingredient visibility on labelling, natural starches such as rice, will continue to grow in popularity. With a wide range of recipe concepts for mainstream as well as freefrom ready meals, sauces and snacks, the BENEO-Technology Centre is well placed to advise manufacturers on how to take the next step in transferring their modified starch recipes to alternatives – naturally.

Vol. 7, Issue 03 - August - I - 2014

BAKERY SAFETY

Bakery Special EDITORIAL

Five steps to optimum product inspection for bakers

he need to equip bakery processing lines with topquality product inspection equipment is more pressing than ever before. Tightened regulatory standards and heightened consumer awareness require that bakery manufacturers take all measures necessary to protect both customers and their brand reputation. In 2010 the UK Food Standards Agency (FSA) reported 116 incidents of physical contamination, with 66% concerning ‘extrinsic material not related to the food itself’. Thirteen product recall notices were issued. Interestingly, in 2009 the number of incidents was 56, less than half the 2010 figure. More recently, in early 2011, Flowers Foods, a bakery company, had to recall its bread and muffins as they contained small pieces of metal. These figures and the example above are the type of issues that provoke concern amongst bakery manufacturers. There are inevitable and serious consequences in the event of a product recall - the financial cost of sanctions, fines and damaged machines is often high, and can have immediate and long-term implications for company share price. Food safety scares can dent consumer confidence to such an extent that affected brands may find it very difficult to recover. In order to keep your brand protected, certain steps must be taken. Below is a five-point checklist of your route to the highest-quality product inspection. 1) Understand the regulations The first step in satisfying food regulations and standards is to acquire a full understanding of what they entail, and which particular ones apply to your organisation. It’s important to select equipment and suppliers that can ensure compliance and have knowledge of global quality standards, regional differences and industry variations. Checkweighers, metal-detectors, x-ray equipment and vision inspection systems must satisfy legislation implemented by state regulators – bodies such as the Chinese State Food and Drug Administration, Germany’s Federal Ministry of Food, Agriculture and Consumer Protection, or non-federal US state

regulators – in their ability to guarantee process and product security. In many cases, it is also important to choose technology and equipment that adheres to the demands of the industry, such as standards encompassed by the Global Food Safety Initiative (GFSI), which includes British Retail Consortium (BRC), International Food Standard (IFS) and FSSC 22000 schemes. The requirements heaped upon manufacturers do not end with food safety legislation, global certification schemes and processspecific standards. For example checkweighers play a pivotal role in meeting trading standards like Weights and Measures, and innovative, centralised product inspection device management helps to placate retailers who have their own, individual sets of standards, such as Tesco, Marks and Spencer and Walmart – especially in terms of due diligence. 2) Know your product Armed with an awareness of relevant regulations and standards, manufacturers must turn their focus to the nature of their product. What is the product density and thickness? How is it packaged Is the product individually wrapped or in bulk loose flow? Different combinations can affect the optimum inspection solution. For complete safety, it is important to understand at what point, or points, in the production process your bakery product needs to be inspected and what contaminants you are looking for at each point. Product or pack orientation has a similar bearing on the type of inspection needed, as well as positioning on the belt – for example, doughnuts may be randomly positioned on a conveyor belt in the production process. In this instance, x-ray technology is first able to locate a recognisable product, and then run an inspection routine. Market-leading product inspection solutions can be tailored to accurately inspect any product format, of any density, in any packaging. Part of knowing your product is understanding the factors that could limit inspection sensitivity. This draws upon knowledge of product technology, potential contaminants and environmental factors. For instance, a bakery product packed in an environment with limited space may require a metal detector with a sensitive detection coil, plus the ability to be positioned in close proximity to metal structures and other

equipment without interference and impaired performance. Features such as Mettler-Toledo Safeline’s Zero Metal Free Zone (ZMFZ) take this a step further, using its patented Internal Cancellation Field (ICF) technology to eliminate interference from nearby metal structures, even when fitted into tight spaces. 3) Increase risk awareness Good manufacturing practices, such as those outlined in a Hazard Analysis and Critical Control Points (HACCP) program, should be in place no matter where or what your company is manufacturing. A comprehensive manufacturer audit, which in the case of HACCP requires the following of seven key principles, involves the systematic identification of manufacturing risks, and the incorporation of means to mitigate the risk when identified or the implementation of corrective actions to manage them. The seven key principles apply across the board, whether you produce fresh or frozen baking products. HACCP analysis enables manufacturers to get a grasp on which contaminants are most likely to affect their product, be it metals, glass, bone or plastics, in addition to all product integrity risks on your line. These integrity risks, which require accurate product inspection to control, may include the risk of missing product, broken product, damaged packaging or inconsistent fill levels. Once the initial risk assessment is complete, bakery manufacturers are in a position to better understand which technologies are ideal for their particular risk control requirements. 4) Optimise productivity Whilst a product inspection system will at a minimum ensure quality and safety, additional features can be selected to facilitate increased productivity and minimise downtime. These twin goals can be attained by choosing efficient, easy-to-use and flexible equipment, specific to your requirements. ‘Condition Monitoring’ features in metal detectors are a proven method of improving line efficiency. By identifying potentially adverse trends early on and, crucially, providing advance warning to machine minders or maintenance operatives, these systems help to avert detection system failures and improve overall Original Equipment Effectiveness (OEE). In market-leading inspection solutions, intuitive touch screens provide an easy and efficient system through which to control line parameters, speed up the setup process and provide further productivity boosts. Easy integration with other surrounding pieces of equipment is also important for inspection

machines – this allows installation time to be kept to a minimum which in-turn increases UpTime. Similarly, system options exist to provide flexibility for the inspection of multiple different products at a single machine setting (through the use of ‘changefree’ technology). Technologies can also be combined in a single unit for example, metal detector and checkweigher combinations or x-ray and checkweigher combinations. Integrated data monitoring software programs, such as Mettler-Toledo’s centralised product management platform ProdX, enable real-time monitoring of multiple locations and greatly enhance OEE. Simpleto-understand online visualisation of the complete production line, and at-a-glance status of device health and effectiveness, ensures that interventions are planned rather than reactive. Key for efficiency is inspection systems that can keep up with the speed of the line. Choose technologies that can accurately and reliably inspect products without slowing down throughput. 5) Rely on the experts The purchase of product inspection equipment best suited to your line needs can appear, on first sight, a daunting task. Plus, with food safety regulations changing continually, there is an added pressure on manufacturers to stay up-to-date with the latest developments, and bring in the latest technologies to meet the new required standards. In order to eliminate confusion, and select the most appropriate product inspection equipment, bakery manufacturers need a partner they can rely on. They should be able to call on an equipment provider with the worldwide expertise necessary to give close consultation on optimum systems, corrective actions, and the ability to provide the best product inspection equipment available to carry them out. One-stop-shops and bespoke solutions are ideal for manufacturers with varying production demands, allowing for the best combination of metal detection, x-ray, checkweighers or vision inspection systems, whilst also offering the ability to easily ramp up or down as production demands change. On the Path to Quality The choice of the ideal product inspection programme can be overwhelming as it depends on a number of factors, from product characteristics to regulations and Neil Giles standards. The five

Beverages & Food Processing Times

tips above can shed some light on this important decision to ensure quality products, productivity and compliance. About the Author Neil Giles is the Marketing Communications Manager for the Product Inspection Division of Mettler-Toledo, based in the UK. He currently specialises across all three main product inspection technologies, which are x-ray, metal detection and checkweighing. A member of the Chartered Institute of Marketing, he has over 20 years experience of working in the food and pharmaceutical industries where he has extensive knowledge of equipment for the packaging, processing weighing and inspection sectors. About Mettler-Toledo Product Inspection Mettler-Toledo Safeline is the world’s leading supplier of metal detection and x-ray inspection solutions for the food and pharmaceutical industries. Together with Garvens Checkweighing and CI-Vision Mettler-Toledo Safeline forms the Product Inspection division of Mettler-Toledo. Mettler-Toledo develops, produces and sells precision instruments worldwide. The company is one of the largest suppliers of weighing systems in the world, whose high-quality products are used in laboratories as well as industrial and food retailing applications. Renowned producers of all conceivable everyday products rely on Mettler-Toledo’s weighing technology as an important aid to product development. These producers reap the benefits of the global company’s innovative products and global presence. Mettler-Toledo’s corporate philosophy centers around quality and tailored solutions. The company forms a true partnership with its customers, working together to develop unique solutions, providing support during the selection of appropriate systems and offering a reliable service. For general information on MettlerToledo Product Inspection, visit: http://www.mt.com/pi By Neil Giles, Marketing Communications Manager for the Product Inspection Division of Mettler-Toledo

Vol. 7, Issue 03 - August - I - 2014

BAKERY SAFETY

Bakery Special EDITORIAL

Enzymes in Bakery: Current and Future Trends

he use of enzymes dates from much longer than their ability to catalyze reactions was recognized and their chemical nature was known. The first completely enzymatic industrial process was developed in the years 1960 . Starch processing, which is undertaken in two steps, involves liquefaction of the polysaccharide using bacterial α-amylase, followed by saccharification catalyzed by fungal glucoamylase. After the Second World War, enzyme applications rose due to advances in industrial microbiology and biochemical

to the use of recombinant techniques during the last decades allowed for considerably

improved yields by fermentation, increased stability, and altered specificity and

engineering. Nowadays, enzymes are employed in many different areas such as food, feed, detergent, textiles, laundry, tanning, as well as pharmaceuticals, cosmetics, and finechemicals industries. Industrial applications account for over 80% of the global market of enzymes. At least 50% of the enzymes marketed today are obtained from genetically modified organisms, employing genetic and protein engineering. Food enzymes are the most widely used and still represent the major share in enzyme market. Developments in process technology allied

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selectivity of enzymes 3-5. Those techniques thrust forward and are continuing to broaden the applications of enzymes in food technology and many different areas. This is an open access article distributed under the terms of the Creative Commons Attribution License (http:// creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. There are two scenarios regarding the use of enzymes, either the enzymes are used to convert the raw material into the main product, or the enzymes are used as additives to alter a functional characteristic of the product. In the first case, the enzymatic process is undertaken in optimized and controlled conditions to enhance the catalytic potential of the enzyme, whereas in the second situation it is more difficult to assure optimal conditions and to control the enzymatic reaction. An example of the first case is the use of immobilized glucose isomerase for the production of highfructose syrups (HFS), and an example of the second scenario is the use of fungal proteases in dough making. Enzymes are an important ingredient used in most bakery products. More recently enzymes have assumed an even greater importance in baking, due to the restrictions on the use of chemical additives, especially in the manufacture of bread and other fermented products. The aim of this review is to discuss current applications of enzymes in the bakery industry and to explore future trends in this sector of food industry. Bakery enzymes market The development of bread process was an important event in mankind. After the 19th century, with the agricultural mechanization, bread’s quality was increased while its price was reduced; thereby white bread became a commodity within almost everyone ́s reach. An important aspect that contributed to evolution of the baking market was the introduction of industrial enzymes in the baking process, where bakery enzymes represent a relevant segment of the industry. Among the main industrial enzyme producers, according to Novozymes S/A report 2011, Novozymes S/A occupies 47% of the market, DuPont 21%, DSM 6% and the rest is occupied by other players. Furthermore, in that year, food and beverage enzymes represented 29% of enzyme business and biobusiness sales by the

Vol. 7, Issue 03 - August - I - 2014

industry. The world enzyme market is in evolution and a growth of 6.8% per year is expected. The world food and beverage enzymes

demand requires attention, because it represented $1,220 million dollars in 2010, around 36.5% of the total world industrial

BAKERY SAFETY

Bakery Special

industrial enzyme market (Figure 1). Table 1 summarizes the world bakery and enzyme demand between 2000 and 2020,

segmented according to products. It is possible to observe that the enzymes market for bakedgoods is expected to increase from 420

enzyme demand, estimated in $3,345 million dollars. Moreover, the world food and beverages

million dollars in 2010 to 900 million dollars in 2020, although maintaining its representativeness

enzymes demand is expected to be responsible for 40.1% of the world industrial enzyme demand in 2020, accounting for $2,520 of $6,280 million dollars of the world

in this segment, varying from 34.4 in 2010 to 35.7% in 2020. Main constituents products

baked

Baking is a common name for the production of baked goods, such as bread, cake, pastries, biscuits, crackers, cookies, pies and tortillas, where wheat flour is both the most essential ingredient and key source of enzyme substrates for the product [12]. Even though based on cereals other than wheat, baked goods such as gluten-free products or rye bread are also considered to be baked products [8]. Baked goods formulations vary significantly depending on the desiredEnzymes in Bakery final product, and typical ingredients, apart from starch, can include wheat flour (8-16% protein, 7179% carbohydrate), fats, sugars, eggs, emulsifiers, milk and/ or water. Bread is usually made from wheat flour as raw material, which is a mixture of starch, gluten, lipids, non-starch polysaccharides and enzymes. After flour, yeast and water are mixed, complex biochemical and biophysical processes begin, catalyzed by the wheat enzymes and by the yeast, characterizing the dough phase. These processes go on in the baking phase, giving rise to bread. Extra enzymes added to the dough improve control of the baking process, allowing the use of different baking processes, reducing process time, slowingdown staling, compensating for flour variability and substituting chemical additives [14]. Starch is the main component of products such as bread and other bakery goods and is added to different foods, acting as a thickener, water binder, emulsion stabilizer, gelling agent and fat substitute [15]. It is the most abundant constituent and most important reserve polysaccharide of many plants, including cereals, occurring as intracellular, semicrystalline granules. On a molecular level, its major components are the glucose polymers amylose and amylopectin [16]. Amylose is an essentially linear molecule, consisting of up to 6000 glucose units with α-(1,4)-

glycosidic bonds (Figure2). On the other hand, amylopectin is a highly branched polysaccharide constituted of shortα-1,4 linked linear chains of 10–60 glucose units and α-1,6 linked side chains with 15–45 glucose units (Figure 3), containing on average 2 million glucose units [17]. Figure 2. Structure of amylose chain, assumed as a left-handed spiral

due to α(1→4) glycosidic bonds (n = 500 – 6000 α-D-glucopyranosyl units). Even though many flour components such as starch, arabinoxylans and lipids affect dough rheological properties [16,18-20], gluten provides dough with extensibility, viscosity, elasticity, cohesiveness and contributes to its water absorption capacity [21]. The unique ability of wheat flour to form viscoelastic dough with gas-holding properties is mostly due to the gluten proteins, the major storage proteins of wheat, which have an essential role in breadmaking [22]. Gluten proteins can be divided into monomeric gliadins and polymeric glutenins, based on solubility in 70% aqueous ethanol solutions. Gliadins are globular proteins with molecular weights ranging from 30,000 to 80,000, and are further classified into three groups:α-,γ and ω gliadins. Except for the ω gliadins which lack cysteine residues, gliadins contain intramolecular disulfide bonds. Glutenins consist of a heterogeneous mixture of linear polymers with a broad molecular weight range from ca. 80,000 up into the millions, made up of disulfide cross-linked glutenin subunits which are biochemically related to the gliadins. The intermolecular disulfide bonds stabilize the glutenin polymers. Gliadins mainly impart the plasticity, extensibility and viscous properties to wheat flour dough whereas glutenins are mostly responsible for the elasticity and cohesive strength of dough (Figure 4). Aspects such as the glutenin polymer structure, size distribution and subunit composition, as well as the gliadin/glutenin ratio are important to determine gluten quality and, consequently, the breadmaking potential of wheat flour [25-29]. Cereal non-starch polysaccharides are dietary fibre constituents, mostly composed of arabinoxylans,

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β-glucan and arabinogalactanpeptides. Arabinoxylans make up the largest non starch polysaccharide fraction of cell walls of many cereals, such as wheat and rye. They are polydisperse polyssacharides with similar structural properties, which are present in water-extractable (WEAX) and water-unextractable (WNAX) forms. Arabinoxylans consist

of a β-1,4 linked D-xylopyranosyl backbone substituted with α-Larabinofuranose residues at the C(O)3 and/or C(O)2 positions. Arabinose residues can be further coupled at the C(O)5 to ferulic acid through an ester linkage (Figure 5) . Even though minor flour constituents, arabinoxylans have the capacity to significantly affect the properties of dough and the final baked product [18]. Arabinoxylans and arabinogalactans possess important functional properties for the cereal industry. They can improve dough development and dough stability, by enhancing the water absorption capacity of the dough. These poly saccharides also confer viscosity and may increase gas permeability by contributing to theelasticity of the protein film around them. Additionally, during breadmaking they improve loaf volume, crumb firmness, reduce retrogradation and therefore, enhance the shelf life and storage stability of bread. In addition to starch, gluten proteins and wheat flour nonstarch polysaccharides such as arabinoxylans, lipids and enzymes can considerably improve the breadmaking performance. Lipids are important components in breadmaking because they provide a variety of beneficial properties during processing and storage. In bread, lipids come from multiple ingredients, largely wheat flour, shortening and surfactants in a typical bread formula. Wheat flour contains about 2% lipids, which occur free and bound to other wheat constituents. They are classified as starch lipids and free and bound non-starch lipids, based on their solubility in solvents of different polarities. The bound non-starch lipids are mainly associated with flour protein and consist predominantly of non-polar lipids, while free non-starch lipids comprise mostly polar glyco- and phospholipids.

Vol. 7, Issue 03 - August - I - 2014

BAKERY SAFETY

Bakery Special

IDEAS @ CHOCOLATE PATISSERIE BY PURATOS FOR INDIAN MARKET The Carat range of compound chocolates aids in creating a basket of innovative recipes for Customers Coverture Chocolates, Cremfil Orange, Lemon, Irish Cream and Vanilla, Brillo Cocoa, Easy Sponge cocoa and Easy sponge Egg Free. Mr. Dhiren Kanwar, Country Head, Puratos India explains, “Puratos’ Ideas @ Chocolate Patisserie opens a world of innovative and exciting ideas of chocolate based cakes and desserts. With a full basket of ingredients on offer, combined with the many recipe

bakeries with simply assembling the cake and enjoying the praise of its customers. There exists within the Indian market a demand that goes beyond simple cakes and is ready to try new concepts. Puratos’ R & D team is developing new products to meet customer- specific requirements in terms of taste, texture and functionality like Centrefilled Muffins, Whoopie pies, Lollies, B-Bars, Pops and Pepties.

umbai, 11th August 2014: Chocolate cakes come in so many shapes from the plain but mouthwatering Brownie to the Masterchef worthy delicious Opera but the one thing they have in common is that they all sell themselves. The world of this dark temptation is constantly changing and evolving, often limited by the boundaries of one’s creative imagination. Among Puratos’ basket of products are those that come together, naturally, to form a cake, like notes of a hit song, naturally combining to make a mouth watering cake while allowing each element to remain a star. Among our rising stars is the CARAT range of multipurpose chocolate compounds. The CARAT Coverlux delivers an exceptional chocolate taste thanks to the intense flavour of the carefully selected cocoa powders that go into making them. Puratos’ specialized refining process leaves one with a mouthfeel that is reminiscent of real chocolate leaving customers and consumers savouring the wow factor. The CARAT range has great melting qualities, its smooth texture, its shiny appearance and excellent snap thanks to the high quality vegetable fats. Available in Dark, Milk and White variants, the Coverlux requires no tempering before use. The CARAT Cover range is a superior range of flexible compound chocolate for truffle and enrobing soft products customised to the professional market. The CARAT Cover stands apart due to its distinctive chocolate taste, a product of careful cocoa powder selection and pleasant mouth feel. While there are many many options possible with the entire chocolate patisserie range which includes the Tegral Satin Moist Dark, the Tegral Satin Moist Dark Egg Free the Tegral Brownie Egg Free, the Belcolade range of

suggestions, is sure to bring sweet success. A star of the basket is the CARAT family-COVERLUX and COVER. An exciting vision for the coming season with a wide selection of multipurpose and application specific product for moulding, enrobing, decorating, flavouring and bake-stable application. Carat gives that extra special touch to your patisserie, bakery, biscuit, ice cream and chocolate creations”. He further adds, “Puratos’ proven know – how in chocolate processing guarantees superior products with excellent taste, texture, shine and viscosities. Matched with our expertise in bakery and patisserie we are able to offer unlimited possibilities to meet the needs of today’s bakers, patissiers and chocolatiers”. True to its philosophy of growing through its partner’s business, Puratos brings to the table ready made concepts, planning the cakes and pastries from the combination put together to create that wow effect, to the final look right down to the smallest chocolate curl. Puratos brings to the table creative combinations that provide the same experience consistently, time after time. And Puratos does all this at a sweet price point that suits its partners’ pockets. Puratos removes the anxiety of constantly creating new pastries, the pressure of updating the look of the display, leaving its partner

CENTRE FILLED MUFFINS Take the popular Choco Lava Cake and move it to the regular muffin, with a Cremfil filling inside, waiting to flow out. Puratos’ Bake-stable Cremfil range provides a variety of lip smacking flavours and an extended shelf life to the products. WHOOPIE PIE The American dessert, Whoopie Pie consists of a layer of frosting between two thick mounds of cake. A cross between cookies and a sponge cake this dessert is a growing trend on the Indian sweet scene. LOLLIPOP / LOLLY Modeled after the popular Lollipop, is the TEGRAL Satin Cakes are dipped and coated with CARAT Coverlux. The wide range of classic flavours provides an

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option of making the Satin cakes in different flavours and coated with chocolate. About Puratos India Puratos has been inventing and innovating to assist professionals to grow their businesses and introducing pioneering technologies to improve the quality and flavour of their products. In India, Puratos is the only company to provide services across all 3 verticals, i.e. Bakery, Patisserie & Chocolate. Puratos India has strong focus on product innovation of bringing new variety, new technology & new types of products to market therefore offering a lot more to customers in India. Puratos India has launched close to 75 products in the span of 5 years in India and will continue to grow the portfolio. They have a full fledged R&D centre in India which tailors the products according to Indian taste, value & functionality. About Puratos Puratos is an international group, which offers a full range of innovative products, raw materials and application expertise for artisans, industry, retailers and foodservice customers in the bakery, patisserie and chocolate sectors. Our headquarters are located on the outskirts of Brussels (Belgium), where the company was founded in 1919. Today, our products and services are available in over 100 countries around the world. In many cases, they are produced locally by our subsidiaries. Above all, we aim to be ‘reliable partners in innovation’ across the globe to help our customers deliver nutritious, tasty food to their local communities.

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Vol. 7, Issue 03 - August - I - 2014

FOOD SAFETY

Update-FSSAI Regulations on Packaging and Labelling

he provisions under which the Food Safety and Standards Authority of India (FSSAI) debar/prohibit the food articles having required information printed in the form of stickers on the cover, wrapper or container of the food articles and not printed directly on the cover/ wrapper is given below: (i) Under Section 3 (z) of Food Safety and Standards Act, 2006, “label” means any tag, brand, mark, pictorial or other descriptive matter, written, printed, stencilled, marked, embossed, graphic, perforated, stamped or impressed on or attached to container. (ii) Under the Regulation 2.2.1 of the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, general requirements, inter-alia, are as under:a) Every pre-packaged food shall carry a label containing information as required hereunder unless otherwise provided, namelyb) Pre-packaged food shall not be described or presented on any label or in any labelling manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its character in any respect. c) Label in pre-packaged foods shall be applied in such a manner that they will not become separated from the container. d) Where the container is covered by a wrapper, the wrapper shall carry the necessary information or the label on the container shall be readily legible through the outer wrapper and not obscured by it. Hon’ble Madras High Court has given an order/direction in the case of M/s. Foodlever India Pvt. Ltd. vs. Senior Inspecting Officer on the matter in the recent past.

The details there of along with the reaction of the Government are given below: (i) On 08.02.2012, an interim

direction was given by the Learned Single Judge of the Hon’ble High Court of Madras directing the Senior Inspecting Officer, FSSAI to draw sample of the petitioner’s imported food products. FSSAI filed a Writ Appeal SR: 20389/2012 before the Division Bench, against the order dated 08.02.2012. (ii) On 16.03.2012, the Single Judge gave the final judgement directing FSSAI to take sample of imported foods of Food Lever India Pvt. Ltd. and send the same for laboratory testing. FSSAI filed a Writ Appeal dated 24.04.2012, against the order dated 16.03.2012. Operation of the single Judge dated 16.03.2012 in W.P. No. 2027 of 2012 was stayed pending hearing of the appeal by the Division Bench on 25.06.2012. (iii) Meanwhile, the first Bench on the request of Food Lever India Pvt. Ltd. vide M.P2 of 2012, gave permission / direction to the company to re-export the goods subject to the conditions as imposed by the Customs authorities regarding furnishing of security etc. (iv) The order passed in Writ Petition No. 2027 of 2012 in the matter of Food Lever India Pvt. Ltd. had not become operational in view of the Order of Stay granted during the pendency of the Writ Appeal by the Hon’ble Division Bench. Subsequent to the order

of Division Bench, directing / permitting the Food Lever India Pvt. Ltd. to re-export the imported food article and the same having been re-exported on the conditions imposed by the Customs authorities, the very Writ Appeal itself was disposed. (v) In W.P. No. 19279/2011 of M/s Rajputana Distributers v/s Deputy Commissioner of Customs and Other, the directions/order dated 23.09.2011 of the Madras High is reproduced below: “As far as the issue in question is concerned, the goods imported are food products, that too, chocolates, which are normally consumed by children and the conditions stipulated with regard to labelling, have admittedly, not been complied with by the petitioner. Even as per the stand of the learned counsel for the petitioners, the information furnished is only by way of a sticker. But as per the provisions of the Act, the label must be an inseparable one, as otherwise, to suit the convenience; the importer may fill in any information therein. If the goods imported, especially food products, do not satisfy the specifications mentioned in the act at the time of import then such goods have to be restrained from being brought into the market and in the case on hand, the food products are chocolates, which are normally consumed by children and therefore, safety measures are mandatory. If the conditions imposed with regard to the import of food items are violated, then the question of going to the next stage, i.e. sending them for laboratory testing will not arise at all”. This view taken by the Hon’ble Madras High Court has become final and no appeal has been filed against such interpretation given about labelling process in the above said judgement. The Order passed in Writ Petition No. 2027 of 2012 in the matter of Food Lever India Pvt. Ltd. had not become operational in view of the Order of Stay granted

during the pendency of the Writ Appeal by the Hon’ble Division Bench. Subsequent to the Order of Division Bench, directing / permitting the Food Lever India Pvt. Ltd. to re-export the imported food article and the same having been re-exported on the conditions imposed by the Customs authorities, the very Writ Appeal itself was disposed of. As per the guidelines dated 10.01.2014 issued by FSSAI in case of import of food articles, the rectifiable defects for which

stickers can be allowed to be pasted even after arrival of consignment under the supervision of Customs Authorities and before drawl of samples will continue to be (a) veg./non. Veg. logo; and, (b) importer’s name and address. In addition, FSSAI license number and the FSSAI logo can also be allowed to be mentioned by the way of sticker before drawl of the samples in the case of imported food articles. The Health Minister was replying to a question in the LokSabha.

Nidan helps street food vendors in obtaining cerficates by FSSAI

ixty street food vendors of MadanpurKhadar, Delhi-76, received certificates issued by Food Safety and Standards Authority of India (FSSAI). Certificates were given to street vendors by Executive Director of Nidan Mr. Arbind Singh. Before distributing certificates, he made them understand the importance of registration under Food Safety Act (FSA) 2006. The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards Act, 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of

safe and wholesome food for human consumption. Arbind Singh also explained them why it is important to maintain food safety and hygiene practices. Besides legal implications, it is very important to be a part of mainstream as everybody wants to consume what is safe. Citing an example, Arbind Singh said — a single strand of hair in a chowmein plate can ruin relationship with 100 of customers. So, it’s high time you took care of hygiene. He asked these vendors to wear hair caps, aprons and gloves. Arbind Singh further explained that this practice will help them maintain hygiene, which in turn will attract greater number of customers. Greater number of satisfied customers will certainly enhance their income. He cited few examples to make them understand better. He said that the Act also aims to establish a single reference point for all matters relating to food safety and standards, by moving from multi- level, multi- departmental control to a single line of command. To this effect, the Act establishes an independent statutory Authority – the Food Safety and Standards Authority of India with head office at Delhi. Food Safety and Standards Authority of India (FSSAI) and the State Food Safety Authorities shall enforce various provisions of the Act. Nidan staff distributed food safety kits to all vendors who promised to maintain hygiene. Vendors were enthusiastic and happy to be a part of regulation.

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Vol. 7, Issue 03 - August - I - 2014

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Vol. 7, Issue 03 - August - I - 2014

NEWS

Pepsi introducing juice from cashew apples in India

his season Pepsi is betting that the tangy, sweet juice from cashew apples that can be the next coconut water or acai juice. “Coconut, pomegranate and lime juices are popular, but affordability is becoming a major issue,” said V.D. Sarma, vice president for global procurement at PepsiCo India. “So we are always looking for new juice sources that are locally produced to help bring prices down for us and for consumers.” Starting next year, cashew juice will go into a mixed fruit juice

drink sold in India under the Tropicana label, replacing more expensive juices like apple, pineapple and banana. Eventually, the company hopes to add it to drinks around the world. “The cashew apple is exotic and appealing, and Pepsi thinks it is a premium product.” Farmers here are a bit baffled by Pepsi’s interest in their cashew apples. While the cashew is a favorite nut worldwide, the socalled apple from which each nut grows is almost always left on the ground or thrown away, where it begins to ferment within 24 hours of picking. And the juice by itself, while highly nutritious, is abundant in tannins that impart an acrid taste. Pepsi stumbled across the fruit in Brazil a few years ago, when

Mehmood Khan, its global head of research and development, was working there to get the company’s coconut water business up and running. A local supplier took him to a cashew orchard, where he saw the colorful apples and wondered how they could be used. To help improve the farming, collection and rapid processing of the apples, Pepsi turned to the Clinton Foundation, which had expressed interested in the company’s efforts to incorporate small farmers into its global supply chains. Small farmers supply it with chickpeas in Ethiopia and corn and sunflowers in Mexico. “We work with them to improve cultivation and yields and offer them better prices for their nuts as well as create a market for their cashew apples,” said Govind Ramachandran, general manager of Acceso Cashew Enterprise, the business established by the Clinton Foundation last December to carry out the program in India.

Coca-Cola to invest additional $5 billion in Africa

oca-Cola says it will invest $5 billion with its bottling partners in Africa during the next six years. The promise is in addition to the soft drink giant’s earlier pledge to spend $12 billion on the continent by 2020. The new investment will focus on improving Coke’s cooling and distribution equipment and its supply chain and logistics network. Part of the investment will also go to programs aimed at empowering women, securing clean water supplies, and the sustainable production of tea and fruits. Coke sees a growth potential in Africa that is getting increasingly hard to come by elsewhere. As the developed world turns away from soda, Coke is looking to earn more from less-developed regions. That, as the total $17 billion in investments shows, can be a very good thing for the people of Africa. And combined with the news that a number of nations are looking to invest $100 billion to improve Africa’s famously awful infrastructure, it’s not unreasonable to think -- or at least to hope -- that Africa may be.

320,000 jobs can be generated in Uttarakhand by food processing

study by the Associated Chambers of Commerce and Industry of India, says adoption of an integrated approach to facilitate development of an agriculture and food processing industry in Uttarakhand can create 320,000 additional employment opportunities. In five years, about 30,000 direct and about 290,000 indirect jobs could be generated. With the two mega food parks one in Haridwar and one in Udham Singh Nagar district - expected to

start within next four years, it is likely to contribute about Rs 6,000 crore (including ancillary and support units’ contributions) to Uttarakhand’s gross state domestic product,” said the study, Food Processing Opportunities in Uttarakhand. The study was released by P K Jain, chairman of Assocham’s national council on MSMEs, and the chamber’s Secretary-General D S Rawat. It said promoting the food processing sector will emerge as the cornerstone to raise the contribution of agriculture and

allied activities in Uttarakhand’s GSDP from 13 per cent to about 25 per cent over a 10-year period. Farmers must be encouraged to adopt fruit cultivation by adopting simple value-addition techniques, it said.

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TGB announces guidelines to sustainable beverage production and consumption

ata Global Beverages (TGB), has declared their plans for 100 percent sustainable sourcing by 2020. Tata Global Beverages’ sustainability strategy rests on five key pillars, of which Sourcing is one. The five pillars are Ethical Sourcing, Water Management, Climate Change Management, Waste Management and Community Development. Tata Global Beverages is one of the founding members of trustea, a multi stakeholder initiative led by the Tea Board of India. The Trustea India Sustainability Tea Programme envisions verifying over 600 factories, covering 500,000 workers and 40,000 small holders by December 2014. The Tea Board of India through its Trustea initiative and the launch of a new Plant Protection Code (PPC) in July this year announced their plans to certify 500 million kg of tea, amounting to 51 per cent of India’s tea supply by 2017. The company’s sustainable sourcing strategy has a major focus on sustainable agricultural

practices. A key component of this effort aims at achieving optimum productivity, and gradually reducing the dependence on synthetic inputs in the form of Plant Protection Formulas. Tata Global Beverages’ commitment to reducing the use of synthetic Plant Protection Formulations, in the supply chain, is an integral part of TGBs commitment to greater. Ajoy Misra, MD and CEO of Tata Global Beverages said, “As a responsible player in the natural beverages segment, TGB cares deeply about sustainability and recognises the importance of systematically reducing the use of Plant Protection Products in the tea industry and have been proactively advocating for the same. From bush to cup, we are always conscious of our obligation towards our consumers and seek continuously to maintain and improve the quality of tea production, delivering not just to norms but above and beyond them wherever viable.” Tata Global Beverages is in full support of independent third party certifications of sustainable agriculture such as Rain Forest Alliance, Trustea or UTZ from our tea suppliers as evidence that the tea they supply to us is sustainably sourced.

Telangana stake full-scale on food processing sector

mong the identified ‘core sectors’ for boosting industrial activity in Telengana this year, the government would push for attracting huge investments in food processing and agro-based industries. The Telangana government plans to put greater emphasis on valueaddition in the farm sector in its industrial policy. New initiatives would be taken to achieve higher value-addition in food processing and agro-based industries as this alone would help farmers unlock higher realization for the produce and for sustained income. The departments of industry and commerce, agriculture and agri marketing would coordinate together to achieve value maximization for farmers. The state would also support those who plan to invest in setting up common facilities in the mega food park at Nandipet in Nizamabad district. Spread across 374 acres, Phase-I of the park would come up

Beverages & Food Processing Times

on 100 acres housing commonlyshared infrastructure facilities ranging from cold storage to food packaging units being built on a hub-and-spoke model. The proposed “very large” agro processing facility in the state by diversified FMCG major, ITC Limited, would offer significant investment opportunities for smaller firms in the food processing value chain. The government is also keen on encouraging e-marketing activities, which involves networking all agriculture mandis in the state so that farmers get access to prevailing prices across important markets and thereby helping them unlock the right value for their produce. Further, the state in collaboration with research institutes in the country would facilitate an ideal adoption of latest practices ranging from seed technology and farm machinery to improve farm productivity.

Vol. 7, Issue 03 - August - I - 2014

Beverages & Food Processing Times

Vol. 7, Issue 03 - August - I - 2014

NEWS

K Global Ventures to develop palm oil plantation in Guinea

he Republic of Guinea has selected Malaysia-based K Global Ventures (KGV) to develop a palm oil plantation in the country. Guinea’s Trade Minister Marc Yombouno has signed an agreement with KGV director DatukAnnuarZaini Binyamin to develop 100,000 hectares in Guinea to grow and process palm oil. According to the minister, if palm oil is successfully planted by the first quarter of 2015, and if the undertaking is completed within five years from then, Guinea will provide land that will double the initial offer. MrYombouno said: “We are impressed with Malaysia’s progress and achievements in the palm oil sector. We are seeking Malaysian investors and expertise in palm oil.” The minister also said that the 100,000 hectares has been offered to the Malaysian company on the basis of a feasibility study based on the new investment laws of the Republic. Mr Binyamin noted that, in Malaysia, 100,000 hectares of palm oil would generate around RM2bn ($62m) revenue. KGV will send a technical team to Guinea in the next two or three months, in order to assess the conditions for plantation.

Just Falafel of UAE opens first restaurant in India

ome-grown fast-food brand Just Falafel has opened its first restaurant in India in Bangalore.

The outlet will be operated by Prism Properties, an Indian property developer that has diversified into the hospitality market with its subsidiary – Earth First Foods. According to a statement by the franchisor, Just Falafel’s core brand values of “good food served fast” in an authentic, healthy way is very appealing for the burgeoning fast casual dining market that is set to expand significantly in the country. In addition to Just Falafel’s core menu, the restaurant’s menu will incorporate local flavours for the Indian market. Just Falafel founder Mohamed Bitar said: “Since the beginning it has been our dream to deliver old world flavours derived from the street to a global audience. We are delighted to introduce our ethically sourced ingredients that are the base of our healthy, nutritious cuisine.” Just Falafel currently operates 52 outlets globally, with 20 more under development and over 200 new stores signed across 18 countries.

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Vol. 7, Issue 03 - August - I - 2014

BAKERY NEWS

China’s bakery market on the rise

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new report has predicted the Chinese bakery and cereals market will become the second most valuable market by 2018. Already the largest in volume, a Canadean report expects it to reach a value of $47bn by 2018, largely driven by China’s vast population. Veronika Zhupanova, analyst at Canadean, said: “Growing urbanisation will promote the growth of the Chinese middle class, which, in turn, will lead to a demand for a wider range of products. “Manufacturers should take advantage of this GROUP Innovation is life trend and produce bakery and cereals items that serve as an energy boost for busy Chinese who skipped breakfast or need a snack break at work. Single-serve packed items, such as Tao Li’s red bean paste Dorayaki, will sell particularly well during office hours, whereas multipacks of ambient and individually packed items will be suitable for tired consumers who are looking for a treat after a long day of work.” Ingredients company Unicorn started selling to China in June after being approved as a food importer and agent to the country. Joint managing director Nicola Divers said the company opened an office in China in 2011, and realised it could import as well as export from the country. She said: “There are a lot of people there and they like imported products. This is a new initiative and embryonic at the moment, but we are seeing growth and we are pleased with the way things are going.” In November 2012, Starbucks revealed plans to double the number of stores it has in China in three years. It said it aimed to open 800 new shops in China by 2015 – roughly one a day – taking its network to 1,500 stores across 70 cities from Chongqing to Chengdu. In March, a report by the Food and Drink Federation (FDF), found exports to China had nearly doubled, increasing by a whopping 82%. The top-performing product was chocolate, rising 9% to £571m, with sweet biscuits up 11% to £311m. Tea, coffee and cocoa were also up 14% to £1.07bn.

Leading agro commodities company in the worlds ADM to sell its global chocolate business by the end of the third quarter. Company is expecting to sign agreement by the end of the third quarter to sell its global chocolate business, according to the sources. The company reported higher-than-expected earnings of $533 million, or 81 cents per share, up from $223 million, or 34 cents a share a year earlier, citing strong U.S. exports and demand for ethanol. ADM is one of the world’s top three cocoa dealers. In April, the company said it would keep its cocoa presses, which make up about two-thirds of its cocoa business, but still sell its chocolate business after long-running negotiations to sell both operations to a buyer collapsed.

Vol. 7, Issue 03 - August - I - 2014

NEWS

Huhtamaki of Finland to buy Positive Packaging of India in Rs 2K cr

innish packaging company Huhtamaki, known for making paper cups for McDonald’s , said on Tuesday it will buy Indian firm Positive Packaging for $336 million/ Rs 2000 cr to increase its access to Indian and Middle Eastern markets. India-based Positive Packaging is part of the Enpee Group. Positive Packaging has six plants in India and three in the United Arab Emirates. Huhtamaki said Positive Packaging had sales of 220 million euros ($300 million) last year and employs about 2,500 staff in India and the United Arab Emirates. The deal is expected to be finalised in the autumn, Huhtamaki said.

FTA between India-Norway could give seafood a custom-free market of 1.2 billion people

egotiations between the European Free Trade Association - which includes Norway and Iceland — and India are expected to open a customfree market for a country currently at 44% tariffs this year. Norway started seeking trade deals with individual countries after it became clear that members of the World Trade Organization were not able to agree on a new global trade agreement. At present the 44% duty on fish and seafood imports mean Indian deals with Norway are very modest. Norway’s priority is to achieve reduced tariffs to India for major Norwegian industrial products and fish. It also wants to improve framework conditions for Norwegian service providers in India in areas such as telecommunications and energy, and remains eager to reach agreement on certain fundamental questions that require internal clarifications before negotiations can be concluded.

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he Indian Parliament was informed that due to non compliance with EU requirements, exports of dairy products and certain fruits and vegetables have been affected. Commerce and industry minister NirmalaSitharaman said in the LokSabha, that export of dairy products for human consumption and certain fruits and vegetables have been affected due to non compliance with EU requirements and the issues have now been taken up by India with European Union (EU) for resolution.

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Seema Shaikh

121, 1st Floor, Rasaz, Multiplex, Mira Road (E), Thane - 401107. Tel: +91-22-28115068 / 28555069. Email: info@agronfoodprocessing.com, Website: www.agronfoodprocessing.com Printed, Published By- Firoz Haider Naqvi, RNI no.-MHBIL05093/13/1/2007, Printed at Roller Act Press Services, C-163, Ground Floor, Naraina Industrial Area, Phase-1, New Delhi-110028, Reg Office: 103, Amar Jyot, Pooja Nagar, Mira Rd (E), Thane-401107, Delhi Office: owF14/1, Shahin Baugh, Kalandi Kunj Rd, New Delhi-110025

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