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Food processors get 6 additional months to register under FSSAI Act

ood processors and others who are involved in food business will get another six months time to register under the Food Safety and Standards Authority of India (FSSAI) Act. According to an earlier decision by the FSSAI, all the Food Business Operators (FBO) were supposed to register before August 5. The decision to extend the date has come after a few states expressed their concern over the implementation of Act within the time frame given by the Authority. In a letter to the Food Safety Commissioners of all states and union territories, Food Safety and Standards Authority of India Director (Enforcement) S S Ghonkrota said that the last date to Food Business Operators for seeking conversion or renewal of

licenses has been extended by another six months with effect from August 5, 2012. The decision to extend the date turns out to be a sigh of relief for the operators as most of them were unaware about the registration procedures, despite awareness programmes conducted by the officials and other organisations. Officials concerned in the district are also happy with the decision as the authority lacks manpower at present. Officials had a hectic time as the deadline approaches, as most of the FBOs came for the registration in the eleventh hour. Currently, due to lack of manpower, Food Safety Officers (FSO) from other districts are given charge of the taluks in Dakshina Kannada from January onwards. Currently FSO of Tarikere Taluk in Chikmagalur district is looking after the matters in Mangalore and Belthangady taluks. FSO of Kollegal taluk in Mysore is in charge of Bantwal, Sullia and Puttur taluks in the district. According to the act, all Food Business Operators (FBO) should be registered under FSSAI and obtain license. FBO includes hotels, permanent or temporary stallholders, hawkers, home based

canteens, Dhabawalas, manufacturers, processors, repackers, food stalls arrangements in religious gatherings, slaughterhouses, storage houses, retail and wholesale traders etc. Milk producers who are not a member in the dairy co-operative societies should also register under the Authority. License holders who already registered under any previous Acts and expiry date have not over by prescribed time can continue with the existing license. Once the license period expires, they will have to register under the FSSAI, says the circular issued by Ministry of Health and Family Welfare.

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Beverages & Food Processing Times-Sep-I-2012

Food Safety News

`Guidelines on so called junk food in schools to be framed`

he task of framing guidelines on making available quality and safe food in the schools has been assigned to AC Nielsen QRG-MARG Pvt Ltd, the Delhi High Court was informed. The Food Safety and Standards Authority of India (FSSAI) told a bench of Acting Chief Justice AK Sikri and Justice Rajiv Sahai Endlaw that in pursuance of the earlier direction, it has given the task to formulate the guidelines to the private firm after inviting proposals from various expert agencies that do similar work. The court took into records a report submitted by the FSSAI and fixed the hearing on the PIL on March 22 next year. The report stressed the need for guidelines saying besides the students studying in public schools, there are more than twelve crores children are studying in government-run primary and upper primary schools in the country. "There are several reported incidents of food poisoning in the schools due to unhygienic food served there," it said adding that hence, it necessitated the framing of guidelines. Detailing the scope of study and subsequent guidelines, the FSSAI, in its report, told the court that AC Nielsen QRG-MARG Pvt Ltd will review the present status of the safety and quality of food and also the sanitary and hygiene conditions of the food which is available in the school premises. The court had earlier in January given six months time to FSSAI for framing guidelines on banning the sale of junk food and aerated drinks in and around educational institutions in the country. Earlier, the court had also asked the FSSAI to consult the All India Food Processors Association (AIFPA) and restaurant associations for framing the guidelines. AIFPA, in its application, had said that it deals with processing of fruits and vegetables, meat and fish, milk and milk products and also the manufacturers of biscuits and confectionery products and may give some precious pieces of advice to the FSSAI. The court is hearing the PIL filed by Rakesh Prabhakar, a lawyer for NGO `Uday Foundation` seeking direction banning sale of junk food and aerated drinks in and around schools.

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Beverages & Food Processing Times-Sep-I-2012

News

Cognex Introduces Entry Level Vision System with Autofocus and Integrated Lighting

HRS showcases innovative food processing solutions at International Foodtec 2012

une, August 28, 2012: HRS Process Systems Ltd. (HRS PSL), part of HRS Group, UK plans to

participate in the forthcoming International Foodtec India, a satellite exhibition of Anuga Foodtec in Cologne (Germany), in Mumbai during September 11 – September 13, 2012. HRS aims to reach to a much wider spectrum of food and beverage processing companies through this expo and is set to showcase information on their range of products like Unicus® Scraped Surface Heat exchanger, Hygienic Piston Pump, Aseptic Filler, HRS ParaDice*, Evaporators and systems for Food / Fruit pulp / Beverages / Aseptic processing as well as solutions for processing dairy,

nutraceuticals and health supplements. “Food processing requires the most hygienically trusted equipments and HRS' expertise assures the most up-todate solutions by ensuring sustainability with competitive edge. The exhibition is great platform to exchange information on our innovative and value added food processing solutions”, said Mr. V Gokuldas, Managing Director, HRS Process Systems Limited. HRS has over a decade of experience in supplying stateof-the-art solutions for heating, cooling, pasteurizing, sterilization, evaporation and aseptic processing of various fruit pulps / beverage for the food / fruit / beverage industry. HRS also recently participated in India Foodex, an International Exhibition on food products, food processing, grain milling & packaging technology, held in Bangalore. Visit their stall B27 at International FoodTec, Bombay Exhibition Centre, Mumbai, September 11 – September 13, 2012.

ognex Corporation, the world's leading supplier of machine vision systems, has introduced the In-Sight® 7010, an entry level vision system developed specifically for inspection tasks where vision sensors are too limited and a standard vision system may not be cost effective. Every aspect of the In-Sight 7010 has been designed to make deploying a vision system easier than ever before. It is a completely self contained vision system that includes autofocus optics and integrated lighting in a compact IP67 rated industrial housing. Applications can be configured very quickly using the intuitive EasyBuilder® user interface. The vision library on the In-Sight 7010 has been simplified to focus on the tools most frequently used in straightforward vision applications. “We are very excited about the In-Sight 7010. We believe it will open up a new range of applications where vision systems can be applied,” said Bhaskar Banerjee, Business Unit Manager, Vision Systems. “The In-Sight 7010 can be taken right out of the box and put straight on the production line with minimum time, cost and

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effort.” Integrated Autofocus The built-in autofocus capability of the In-Sight 7010 makes it ideal for production situations

Banerjee. The In-Sight 7010 autofocus system is available with five different lens options to match the working distance and field of view requirements of each application. Integrated Illumination The compact In-Sight 7010 features integrated white lighting that is suitable for most vision applications. If a specific color light is required to highlight particular parts or features, four optional colored lights are available. The autofocus optics and integrated lighting developed for the In-Sight 7010 are also being deployed as options across the full In-Sight 7000 product range.

requiring regular part changes, or applications that require the vision system to be placed in hard-to-reach spaces where manual focus adjustment would be difficult. With autofocus, users can simply set and save the focus values associated with the inspection of each part. Users can also finetune focus levels manually with the interactive software. “All of this allows seamless part change over without any manual adjustment of the lens,” said

Proven Software Tools In-Sight 7010 features EasyBuilder and a selection of the key inspection, measurement, alignment and guidance vision tools found on other In-Sight vision systems. With the unique combination of hardware features and software tools, the In-Sight 7010 is the ideal out-of-the-box solution for many straightforward vision applications. The In-Sight 7010 is available now. For more information, visit www.cognex.com/IS7000.

Special Beverages & Food Processing Times-Sep-I-2012

DSM introduces Zivion™ M, the first natural fungicide against Dry Bubble disease in mushrooms

ushroom growers in the US can look forward to maximizing their yields with a new effective solution to combat Dry Bubble disease. Applied directly to mushroom beds before and inbetween harvests, the first ever natural fungicide Zivion™1 M, helps prevent Dry Bubble disease caused by the fungal pathogen Verticillium fungicola - one of the biggest threats to mushroom growers worldwide. Zivion M is the first launch under DSM's new Zivion trademark. In developing Zivion, DSM partnered with Sylvan Inc., an international leader in the mushroom industry, to meet the industry's stringent demands for safe and effective disease control. DSM's 50 years of expertise in effective, bio-based anti-mold solutions combined with Sylvan Inc.'s in-depth application knowledge resulted in the first ever natural fungicide against Dry Bubble Disease in the US. Sylvan Inc. will distribute the product and the two companies jointly share technology rights to the use of

Zivion M in mushroom cultivation. “The mushroom industry is looking for new technology to enable them to provide a safe and wholesome product. Zivion M will help the mushroom grower prevent this destructive disease from occurring in the first place rather than just treating the problem after it occurs” comments Gregory Kesel, Regional President, Americas, DSM Food Specialties. “Zivion M is a natural product, which means it minimizes risk for farm workers and enables growers to maximize their yields”. According to Dr. Mark Wach, Sylvan's Vice President for Research and Development. “The use of Zivion M requires no change to growers' current production processes. With Zivion M we have an effective natural crop protection solution that provides clear benefits to white button mushroom growers. We believe that the product will give our customers the confidence that their crop is effectively protected, which ultimately helps them to maximize their profits.”

Food Ingredients News

Novozymes develops fungus to produce biochemicals

ovozymes has developed a robust microorganism that enables efficient production of biobased malic acid. The technology makes it possible to produce plastic and other oilderived products from renewable raw materials COPENHAGEN, DENMARK Aug. 16, 2012 - Novozymes, the world leader in bioinnovation, has succeeded in developing a fungus that enables production of malic acid from renewable raw materials instead of oil. Malic acid is used as a flavor enhancer in the food industry and can be converted into other chemical derivatives used for a variety of plastic, polymer and resin products. Novozymes is now out-licensing the technology to partners who are interested in producing and commercializing malic acid and derivatives made from renewable raw materials instead of oil. “This is our first biochemical building block and a major milestone towards building a biochemical industry together with partners,” says Novozymes' Executive Vice President Thomas Videbæk. “Oil-based products are all around us, and biochemicals produced from renewable raw materials meet a global need for

sustainable alternatives. This need is growing due to concerns about crude oil scarcity and price fluctuations.” Jelly and golf ballsMalic acid occurs naturally in fruits and many vegetables. In the food and beverage industries, it is added to enhance the sour flavor in products such as jellies, jams, juices and soft drinks. Malic acid also has significant potential as a building block in the chemical industry. Along with succinic acid and fumaric acid it belongs to the group of C4 dicarboxylic acids. C4 acids can be converted into 1.4-butanediol (BDO), a veritable Swiss Army knife of the chemical industry that can be further converted into numerous chemicals, including plastics, polymers and resins for use in everything from golf balls and skateboard wheels to printing inks and cleaning agents. The global market for malic acid is around 60,000 tons per year with a value of $130 million and a growth rate of 4% per year. The market for BDO and derivatives is around 1.4 million tons with a value of $2.8 billion and a growth rate of 3% per year. Paving the way for biochemicalsNovozymes started its research in biochemicals in

2006 and has since initiated a number of highly technically challenging projects to enable sustainable and cost-competitive production of biochemicals. In the production of biochemicals, renewable raw materials such as starch from corn or cellulosic biomass from agricultural waste are converted into sugars, just as in the production of biofuels. These sugars are then transformed into chemical building blocks by enzymes or microorganisms that have been designed specifically for this purpose. In the biochemicals value chain, Novozymes is primarily developing the enzymes or microorganisms that enable production of biochemicals, while partnering with chemical companies or agricultural processors. To date, Novozymes has announced partnerships with Cargill (acrylic acid), Braskem (polypropylene), Dacheng (glycols) and Meihua (amino acids). The contribution of biotechnology is still modest in the chemical industry, but it is gaining momentum. Analysts and researchers estimate that biochemicals could contribute as much as 17% of the global chemical market by 2025.

Special Beverages & Food Processing Times-Sep-I-2012

Food Ingredients

We believe in Acceptability Affordability and Accessibility Its has been good so far, This year our company launched Lauric fats, new bakery margarines and we achieved

Despite the fact that Indian food processing industry is growing with double digit growth rate along with the

unge India is the largest bakery fats manufacturers & suppliers in India. Bunge India offers the country's largest selling and most trusted range of specialized bakery fats, shortenings and margarines through its range of Masterline brands. All Bunge India products are developed keeping in mind the bakers' specific needs to provide that extra edge in quality. Masterline Bakery Service is an integral part of Bunge India. Masterline Bakery Service is set up for bakers to experiment, learn and enhance baking skills. Through this they motivate to move away from the routine and venture into new areas of baking trends. Since its inception, Masterline has believed in working hand-inhand with the people who matter the most; the bakers. In an tete a tete with Ankesh Ganguly, National Head Speciality Fats Marketing & Sales at Bunge India we have found the mantra of the company for the fats business in India.

How has been the last one year for your group in terms of new launches, achieving targets and further investments and business expansions in the country?

numbers we targeted a year ago. The most significant achievement of the year was we bought Amrit Banaspati Company one of the most significant brand and player in this business.

food ingredients industry, consumption of good quality fats is still very less compared to the developed world or China. What needs to be done to reach that level in India? We have to keep Shortenings and Margarines below 41 deg C

melting point. There has to be a Controlled distribution of these products along with Good Working conditions, More mechanization to reach global standards. What are the most exciting segments in the Indian food and beverages market from an innovation point of view and why, for your company? Industrial baked goods, artisan sector closing because of high estate prices and shifting/relocating to outside city limits on the other hand big chains are mushrooming in India. We also see middle class Indians preferring packed goods. Bunge is gaining due to these changes in the food system. We also have quality and consistency of products and that has been our strength from the beginning. There has been unprecedented puzzlement over implementation of FSSA (Food Safety & Standard Act of India) in the country which witnessed huge hue and cry from the food processors and hoteliers. How do you see these activities as an edible oil & fat giant of the country? FSSAI is the biggest thing to come and am sure the food industry as a whole will deliver wholesome, safe and nutritious products. We, at Bunge stand to gain since we always gave products below 41 deg C. How focused is you company towards increasing the consumption of good quality

bakery fats and what are your efforts throughout year to promote your products? We, at Bunge hold demonstrations, after sales service, new recipes, across the country, educating the requirements and process changes required for premium fats. We also update of suppliers on the new FSSAI rules and regulations. Every big country or Subcontinent has its own unique preferences and requirements of food ingredients. What type of demand you see of your products from this country and what are the ingredients you would like to focus for next couple of years? Premium fats made out of Lauric oils, Trans free, nutritionally, functional. We believe in Acceptability, Affordability and Accessibility to the customer. Presence of Trans fats in the food items on retail shelves has been a matter of contention from NGOs and other related group. What are your comments on this and what are the solutions Bunge India is providing to the food processing industry in India on this front? We, at Bunge would like to shift to Trans free fats in the coming year and would educate customers on the process/conditions changes that they need to bring in. Also, our refinery conditions are so controlled that generation of Trans in liquid oils is minimum.

Prova has goal of converting taste of Indian consumer from artificial to natural flavors

rova s.a.s has the core expertise in Natural extracts & Natural Flavors derived from Vanilla, Cocoa, Coffee beans and competing firmly with synthetic flavors. The natural flavors / extracts offers well balanced flavor profile due to the aromatic molecules, such as esters,

PRIME HERVE, DIRECTOR , PROVA s.a.s , France. innovative & research oriented industries. In Europe, USA and UK the job as it involves monitoring the Federal Laws become stricter for bio-chemical reaction at every the use of synthetic flavors, there stage of processing & then are special promulgations to use creating right blends. Prova has the ultimate goal of natural flavors and extracts, converting the taste of Indian Prova had no difficulty in consumer from artificial or expanding its customer base. In synthetic flavors to natural India the dependency on flavors and create an experience processed food is increasing to truthfully enjoy the aroma of rapidly in both urban and rural the processed food articles. The area and the consumer now natural flavors are subtle and demands for safe food. Food well balanced and have no sharp Safety & Standards Act of India taste, the natural flavors/ nature (FSSAI) has become operational identical flavors and extracts are with its revised regulations to very safe and have no ensure safety of processed food. carcinogenic or toxic properties Prova's natural flavors and The year 2012 had been eventful extracts offer immediate year; we launched, Provanil EV 7 alternative to processed food which is a direct replacement of industries. synthetic ethyl vanillin. Provanil Considering the response from EV 7 not only price competitive the industry and the careful but also offers one to one evaluation of growth of Food replacement. The response has Industries Prova s.a.s has now set aldehydes, acetates produced been very good from medium us its own Indian subsidiary â&#x20AC;&#x201C; during the bio-chemical reactions scale Biscuits, Chocolate & Prova Flavors (India) Pvt Ltd., it while processing the beans of Confectionery industries. We will be operational effective from Vanilla, Cocoa & Coffee. Hence also prepared and launched January 2013, objective is to Prova flavors do not have to variety of new flavors â&#x20AC;&#x201C; provide much better service and depend on synthetic aromatic Chocolate Milk, Saffron, Milk, less dependency on imports. We chemicals, we just create all Butter, Vanilla, Cappuccino, are proactively preparing flavoring molecules within the Hazelnut â&#x20AC;&#x201C; range is increasing ourselves to meet the challenges. fruit pod itself. Natural Flavors with newer demand from IceWith the Indian subsidiary in creation is a highly skilled and cream, Biscuits & Confectionery place, we consider it as step

forward for establishing roots firmly in this Country; we continue our endeavour to promote use of natural extracts and flavors to processed food & nutraceutical industries. We are participating in Food Ingredient exhibition year after year, this is to bring an awareness of the availability of the flavoring ingredient as an alternative to synthetic molecules, soon we will have the BRC certification in addition to KOSHER , HALAL and ISO 9000 certification to assure all concerned on safety of our natural flavors. I am aware on the recent implementation of Food Safety & Standards Act of India and the quality norms prescribed therein for Food Flavors, with BRC and ISO certifications we assure that the compliance to FSSAI quality norms do not remain a issue with us, in fact provisions under FSSAI remains much more industry friendly as compared to standards prescribed under European Food Laws. We would hence focus on our goals of promoting & marketing natural extracts/ flavors, as there will be new challenges every day.

Special Beverages & Food Processing Times-Sep-I-2012

Food Ingredients

Indian market is growing; demand for quality ingredients is gaining importance

ENEO is made of the companies BENEO-Orafti, BENEOPalatinitand BENEO-Remy, and is a part of theSüdzucker Group one of the leading foodstuffs producers in Europe. We have over 100 years of experience in food production and are active in more than 80 countries. With around 900 employees at our production sites in Belgium, Germany, Chile and Italy, we ensure that you can always rely on theconsistently high quality of our food ingredients wherever you are in the world. Koen Van Praet, Managing Director Beneo Asia Pacific has recently had an email chat with our editorial team. He is explaining how his company looks at the opportunities Indian market provides to the global food ingredient companies in this interview. How has been the last one year for your group in terms of new launches, achieving targets and further investments and business expansions in India? In Asia we see a significant increased interest in our functional ingredients. Many new projects are being developed! Especially in low GI and weight management applications. On top of that, we also see growing interest in product development in positioning, such as fiber fortification, good digestion and reduced sugar. So yes, our targets are reached. Despite the fact that Indian food processing industry is growing with double digit growth rate along with food ingredients industry, consumption of good quality food ingredients is very less compared to the developed world or China. What needs to be done to reach that level in

India? We see that consumers start to understand the benefits of good quality food. To participate even better in this growing interest and trend, education is key. On one hand ingredient manufacturers should conduct even more practical seminars, workshops for food industry and regulators to give the opportunity for exchange on current developments and technologies. On the other hand consumers need to get an even better and broader education about the benefits of a balanced and healthy diet. Additionally, the regulatory framework which is currently being developed will provide transparency to the food and beverage industry within the development of quality food which. This regulatory framework is definitely regarded as an opportunity for the Indian economy. How focused is you company

towards this goal and what are your efforts throughout year to promote your products? India is one of the core markets for BENEO. Therefore BENEO started past year a co-operation with Brenntag as distributor to allow us to be in close contact with customers. Through our distributor as well as in direct contact our experts share their long standing knowledge in the nutritional and technical properties of our ingredients as well as the market need. Thus they can give profound advice within the development of market products. If necessary they are also present on-site. Additionally, we are present at the leading industry show at FI India. What are the most exciting segments in the Indian food and beverages market from an innovation point of view and why, for your company? The Indian market is growing and the request for quality food

as well as ingredients providing an added value is gaining in importance. We see more and more quality food products being launched with the accompanying nutritional communication. As a result consumers start to understand the benefits of a balanced nutrition and try to incorporate health concepts into their daily diet. Here we see especially potential for products supporting immunity, diabetes management, digestive health and weight management. Every big country or Subcontinent has its own unique preferences and requirements of food ingredients and nutraceuticals. What type of demand you see of your products from this country and what are the ingredients you would like to focus for next couple of years? According to a recent report from the Expert Group of the Indian Council of Medical Research, fibre-enriched food supporting digestive health will steadily gain importance in India as “Western-style” diets – typically processed or refined and low in fibre – influence Indian food in urban areas where convenience food will become key to busy lifestyles.Fibre fortification and their contribution to digestive health are getting popular. BENEO's prebiotic fibre inulin and oligofructose support fibre intake as well as digestive health without altering taste or texture of the reference product. Indian diets are generally high in carbohydrate. Taking into account that India is the country with the highest diabetes prevalence (according to the WHO India counts 50 million people suffering diabetes) Indian consumers have started looking for healthy food

alternatives with a low glyceamic response. Low glyceamic food and thus ingredients supporting low glyceamic food and beverages are regarded as one major trend in India. The low glyceamic yet fully digestible carbohydrate Palatinose™ helps to develop healthier alternatives of beverages, sports nutrition as well as special nutrition having a low glyceamic blood glucose response. Only recently the European Food Safety Authority EFSA has confirmed the low glyceamic properties of BENEO's Palatinose™ (isomaltulose) within its Article 13.1 health claim evaluation. Besides diabetes, osteoporosis is the next health concern for India. Despite the fact that dairy products are heavily consumed by Indians, in 2013 there will be 36 million Indians estimated to suffer from osteoporosis according to Arthritis Foundation in India. 1 out of 8 male and 1 out of 3 females in India suffers from osteoporosis. Age group of 50-60 is at risk. Thus products and ingredients supporting bone health are likely to gain interest in the coming years. That is why we see potential for BENEO's inulin-enriched oligofructose (Orafti®Synergy1), a well balanced fiber that supports mineral and calcium absorption. There has been unprecedented puzzlement over implementation of FSSA (Food Safety & Standard Act of India) in the country which witnessed huge hue and cry from the food processors and hoteliers. How do you see these activities especially for a food ingredients company like yours? It is in the interest of the Indian consumers and Government to have good regulations in place.

Special Beverages & Food Processing Times-Sep-I-2012

Food Ingredients

Quality food safety and hygiene should be given prime importance How has been the last one year for your group in terms of new launches, achieving targets and further investments and business expansions in the country? The last year has been extremely exciting with launching of new products for health and culinary purposes. We have achieved good development here in specific products and applications, keeping in mind the future of the industry. Kamani Oil Industries is one of the oldest edible oil processors of the country, along with this success the company is yet again a well known brand in fats business. How do you look at these two branches of your tree for the growth of your company? Our Plant at Khopoli is state-ofthe-art and the first HACCP certified Oil Refinery in India. We are now FSSC 22000:2010 certified company, our expertise and a systematic approach we look forward to achieve our annual targets and forecasted growth.

Despite the fact that Indian food processing industry is growing with double digit growth rate along with the food ingredients industry,

China. What needs to be done to reach that level in India? The per capita consumption increases with the per capita income of the country. We feel in a matter of time the

importance in a developing country like India. We should start manufacturing food products keeping these things in focus and also maintain the international standards to make

amani Oil Industries is one of the leading manufacturing organization in the field of specialty oils and fat products in India. The company is the first Indian vegetable oil industry to be HACCP certified (Hazard

Analysis and Critical Control Point). The company is dedicated to providing highest quality oils and fats to the customers and has a wide range of products for specialized applications to the Food, Pharma, Cosmetic and Nutraceutical industry. The company has a state of art production facility which is being constantly upgraded to ensure production flexibility. The product range includes whole range of vegetable oils, Bakery shortenings, Margarines, Confectionery fats, Dairy fat replacers, Nutritional and healthy oils. Recently we had an opportunity to have an interview with Managing Director of the group Prakash Chawla a well known personality in the Indian edible oils & fats business. Due to his business acumen and futuristic approach today Kamani is a well known Bakery Shortening supplier to the Indian food processing industry along with number of other products. consumption of good quality fats is still very less compared to the developed world or

consumption would augment. Quality, food safety and hygiene should be given prime

India a Global hub for food exports.

What are the most exciting segments in the Indian food and beverages market from an innovation point of view and why, for your company? With constant innovation the food processing industry is creating outstanding products and it will only be a matter a matter of time for the consumption to not only increase but multiply. There has been unprecedented puzzlement over implementation of FSSAI (Food Safety & Standard Act of India) in the country which witnessed huge hue and cry from the food processors and hoteliers. How do you see these activities especially for a food ingredients company like yours? GMP and Food Safety is the need of the hour, so there definitely is a need for food safety management systems. FSSAI was introduced as it has got an integrated approach and harmonizes with CODEX and other international laws.

People are waking up to the reality of consuming healthy and tasty products We at 'Kamani have always taken the initiative to understand changing needs of the Bakers thus making good and healthy quality products. Our “Transfree” ranges of products are a

conferences and our state – ofart R & D facility keeps innovating and creating new applications/recipes, ultimately adding value to the end user. What are you focus areas

rishikesh Bhatjiwale, Regional Sales Head, Kamani Oil, has briefed our editorial team about his experience in the market and latest trends…….

How focused is you company towards increasing the consumption of good quality bakery fats and what are your efforts throughout year to promote your products?

good example of that. . Our technical team is always available to answer and solve all the queries and issues raised by our bakers. We run periodic schemes for bakeries based on their consumption. We advertise in bakeries and periodicals, take part in exhibition and

within the food & beverages industry (Bakery, Ice-cream, Confectionery, etc) The segments mentioned are poised for growth in the coming months and our focus will be on them as well as on the expectations of our customers.

Every big country or Subcontinent has its own unique preferences and requirements of food ingredients. What type of demand you see of your products from this country and what are the ingredients you would like to focus for next couple of years? People in our country are waking up to the reality of consuming healthy and tasty products. Our state of the art facility and our innovative R&D team are geared up to take this challenge and make products which give customer delight at a reasonable price. Our constant endeavor is to focus on creating products which give additional benefit to them.

Presence of Trans fats in the food items on retail shelves has been a matter of contention from NGOs and other related group. What are your comments on this and what are the solutions Kamani Oil Industries is providing to the food processing industry in India on this front? The altering Indian lifestyle is moving towards health, variety and taste. At Kamani Oil Industries we constantly educate ourselves on all nutritional aspects of Oils and Fats to the consumer requirements. We have introduced a range of Trans free bakery fats and premium culinary oil to take care of this.

Special Beverages & Food Processing Times-Sep-I-2012

Food Ingredients

DSM is a leading global supplier of nutritional and specialty ingredients to food, beverage and dietary supplement manufacturers. The company creates, manufactures and markets innovative products and services, which are used in a wide range of nutritional and nutraceutical applications. Providing ingredients and concept solutions globally, DSM focuses on the production of vitamins, minerals and micronutrients that enhance the health profile of products, as well as areas where end consumers are looking for answers and support. These include a range of health benefit solutions: eye health, bone health, essentials for women, essentials for men, essentials for kids & teens, essential for vegetarians, mind health, heart health, beauty from within, weight management, sports nutrition, joint health, immunity, essential nutrition and healthy aging. RAJIV CHOPRA, President, DSM India speaks on his company's achievements of last one year, some interesting facts and developments taking place in the Indian food industry.

India is a young market in processed foods with rapidly evolving newer needs and preferences

How has been the last one year for your group in terms of new launches, achieving targets and further investments and business expansions in India? It's been a mixed bag with new launches, investments and expansion plans rolling out on expected timelines. However, the volatility and depreciation of Indian rupee did impact our growth. Having said that, we are confident of meeting our long term aspirations for this market. Our commitment to India and the business here remains high, and we expect India to be one of the faster growing markets for us. Despite the fact that Indian food processing industry is growing with double digit growth rate along with food ingredients industry, consumption of good quality food ingredients is very less compared to the developed world or China. What needs to be done to reach that level in India? India is a young market in processed foods with rapidly evolving newer needs and preferences; as a market leader in food and nutraceutical ingredients, we strongly believe in dissemination of information and bringing our global expertise and experience to support India. We see a slow but definite shift among clients and consumers towards use of high quality and sustainably sourced products. How focused is you company towards this goal and what are your efforts throughout year to promote your products? DSM is a global leader in the field of nutrition and has been top ranked in the DJSI in the last 6 years. All our acquisitions like Martek and Vitatene are based on our philosophy of building nature-derived and sustainably sourced ingredients. Our product forms portfolio which is very large and diverse, is developed keeping in mind the specific requirements (regulatory, technical application, etc) of our various markets including India. Every big country or Sub-continent has its own unique preferences and requirements of food ingredients and nutraceuticals. What type of demand you see of your products from this country and what are the ingredients you would like to focus for next couple of years? The Indian market has specific requirements based on various indicators – demographic, consumer preferences & choices, price sensitivity, etc. For instance, there is an addressable market for products targeted specifically for vegetarians in a market like India. For this, we have launched a new Health Benefit Platform “Essentials for Vegetarians” which focuses on vegetarian-friendly products and forms including Life's DHA and Tolerase-P (Phytase). Similarly for “Naturals” since there is a demand and preference for natural altenatives.

Food ingredient industry is definitely on the upward trend

n the year 1977 Mr. Kurian Jose who was running a Banking Institution entered into the industrial field by setting up the largest Ice plant with Cold Storage facilities in Cochin, under the name Deepa Ice & Cold Storage. After successfully running the unit for a period of time, as a part of diversification a new company Marine Chemicals was established in the year 1982 with a view to manufacture AGAR AGAR food grade (China Grass). As a result of constant focus on R&D, Bacteriological and Pharmaceutical grade AGAR AGAR was introduced in the year 1989. Today they are the largest producer and market leader of AGAR AGAR in India. Its CEO Mr Kurian Jose (JR) is briefing about their business and general trends in the India Food Ingredients Industry. How has been the last one year for your group in terms of new launches, achieving targets and further investments and businessexpansions in India? Marine chemicals has done exceeding well during the last 1 year in spite of slowdown in severalMarkets abroad. This has been possible due to high quality standard maintained by the firm. We have introduced consumer packing for Agar strips & powder. The domestic Market has also grown and usage of Agar in India is growing tremendously.

Despite the fact that Indian food processing industry is growing with double digit growth rate along with food ingredients industry,consumption of good quality food ingredients is very less compared to the developed world or China. What needs to be done to reachthat level in India? The food ingredient industry is definitely on the upward trend, but the traditional food habitsIn India are constraining factor. This has to be changed thru constant awareness programs Advertisements and participation in food ingredient exhibitions in the country.

How focused is you company towards this goal and what are your efforts throughout year to promote your products? We are doing our best in making available various recipes and samples to customers and also assistingthem in new product development. We also have various promotions and customer awareness programs.

for your company? The bakery and confectionary segment is fast growing and usage of Agar in these segments is growing as customers prefer using ingredients of natural/vegetarian origin. We are the market leader in India for Agar Agar from the last 3 decades and have done our bit in popularizing this thru advertisementsand other Medias.

What are the most exciting segments in the Indian food and beverages market from an innovation point of view and why,

There has been unprecedented puzzlement over implementation of FSSA (Food Safety & Standard Act of India) in the country which

witnessed huge hue and cry from the food processors and hoteliers. How do you see these activities especially for a food ingredients company like yours? FSSA act has been easier said than done for small Food processors& hoteliers. But we being an ISO 9001-2008Company have standard operating procedures, adherence to GMP and a full-fledged laboratory for qualityassurance. Hence there has been no problem for us and we welcome such legislation so that hygiene is maintained in food industry in particular.

Special Beverages & Food Processing Times-Sep-I-2012

Food Ingredients

Ensure the attractiveness of your naturally colored red beverages

hr. Hansen introduces the most stable natural red colors for beverages on the market. No longer should beverage producers accept fading, murky colors in their drinks. Across the international F&B industry beverage producers are struggling with the problem of fading natural colors in their products. Due to stability limitations of the colors used in the products, many beverages start to lose their visual appeal while they are for sale in the supermarket, especially if they are exposed to bright light while on display. “This is a burning issue for beverage producers as poorly looking products may eventually jeopardize their brand,” says Chr. Hansen's Ellen Hemme, Industry Product Manager, Natural Colors Division. “In order to avoid this risk producers have had to accept shortened shelf-life of their beverages, high scrapping rates — or the use of costly bottles with an integrated UV filter that can prevent or defer the fading process. Additionally, the fading issue has been causing hesitation among beverage producers who wish to switch from synthetic to natural colors but who fear the fading issue.”

Introducing Ultra Stable Red™ “With this industry issue in mind we are very proud to be launching a landmark innovation for red beverages: a range of beautifully bright and intense, vegetable-based colors with outstanding stability,” says Ellen Hemme. “Our new 'Ultra Stable Red™' solutions are based on new and unique anthocyanin blends combining stabilizing technology. The solutions are ideal for coloring a wide range of beverage applications including carbonated soft drinks, juicebased drinks, sports and energy drinks, and vitamin waters.” Anthocyanins are natural color pigments which are extracted from vegetable sources such as grape skin and black carrot. Despite their wide range of orange-red to violet shades, it is a challenge to maintain the stability of these colors especially in beverage matrixes with high water activity. However, the stability of the Ultra Stable Red™ solutions in beverages is 30-40% better compared to existing anthocyanin colors. This translates into a significant extension of the shelf life of the beverage product as well as cost savings in the entire beverage life cycle due to less scrapping of faded beverages and

no expenses for bottles with UV filter.

beverage in a red shade is colored with natural color.” “We are looking forward to discussing the potential and perspectives of this innovation with beverage producers all over the world,” concludes Ellen Hemme. “Customers will also value the fact that Chr. Hansen

has secured the supply of the new Ultra Stable Red™ colors from day one. Because we control the entire value chain from raw materials to customer delivery we can scale supply up and down according to customer demand.”

Dual attractiveness “The new Ultra Stable Red™ solutions are attractive for two types of beverage producers,”

explains Ellen Hemme. “Firstly, those who are currently using 'Allura Red' or 'Red 40'—one of the 'Southampton Six' artificial colors—and who wish to convert to a natural color stable enough for their requirements. Secondly, we expect that beverage producers who are currently using less stable natural color solutions—but who have been searching for a way to maintain a visually appealing red color in the product throughout its shelf life—will also be keen to explore the assets of the Ultra Stable Red™ solutions. According to GNPD Mintel data, every fifth

We are counted amongst the leading names of the industry involved in wholesalers,distributors, expoter for Food and Bakery ingredients.

FOOD ADDITIVES/ IMPROVERS/COLOURS IMPROVERS

BAKERY INGRIDENTS * Cake, Muffin Premixes & Concentrates * Choco Lava Premix * Covering Chocolate * Choco Chips * Sugar Free * Cranberry * Samolina Flour * Glazine Gel Fruit Fillings, * Multi Grain Bread Mix * Multi Fibers * Cake Gel * Gluten

* GMS * Calcium Propionate * Mono Sodium Glutamate (MSG) * Sodium Propionate * Cocoa Powder Gums:- Acacia Arabic, Guar, Xanthan Pectin FOOD COLOURS / FLAVOURS * * * * * *

Sodium Benzoate Skim Milk Powder Sodium Meta Bi Sulphite Citric Acid Caramel Colour Whey Protien

Kiran Kotak & Co No. 414/418, Crawford Market, Mumbai, Maharashtra - 400 001, India Tel.: +91-22-23429580 / 23442796 Fax:+91-22-23442796 Mob.: +91-9867235649 Email: kotak_kiran@hotmail.com, info@kirankotak.co.in www.kirankotak.co.in

Special Beverages & Food Processing Times-Sep-I-2012

Food Ingredients

Global food colors market expected to reach USD 2,153.5 million by 2018

ccording to a new market report, the global food colors market was worth USD 1,614.6 million in 2011 and is expected to reach 2,153.5 million in 2018, growing at a CAGR of 4.3% from 2011 to 2018. Europe is expected to acquire 32.6% of the global food colors market revenue in 2018 followed by Asia Pacific. Food colorants are part of the larger food additives market, which was estimated to be worth over USD 25 billion in 2011. Colorants are added in foods and beverages in order to impart a desired shade of color, improve its visual perception

and provide certain health benefits for the consumers. The global consumption of food colorants are estimated to be over 49.6 kilo tons in 2012 and

is expected to grow at a CAGR of 3.8% from 2013 to 2018. Increasing consumption of processed and frozen foods, especially in Asia Pacific and

Latin America and new applications in baked foods, confectionaries, beers and other alcoholic beverages are expected to drive colorant demand over the next five years. Although the market has traditionally been dominated by synthetic colors, growing consumer demand for natural ingredients such as lycopene, beta carotene, lutein, and curcumin is expected to be the major market trend in the coming years. The food colorants market is moderately concentrated and highly competitive. The market also displays some oligopolistic characteristics; some key

participants in the food colors industry include BASF, Danisco, Sensient, DSM, CHR Hansen, Givaudan and so on. This research is specially designed to estimate and analyze the demand and performance of food color industry in the global scenario. This research provides in-depth analysis of types of food colors and its sale and trend analysis by segments and demand by geography. The report covers all the major applications of the global food colors market and provides in-depth analysis, historical data and statistically refined forecast for the demand of food colors. The study presents a comprehensive assessment of the various opportunities in the food color market on the basis of its applications across sectors.

National mission on food processing Centre will boost farm productivity

he Cabinet Committee on Economic Affairs has approved a new centrally sponsored scheme titled "National Mission on Food Processing (NMFP)", which would be done in co-operation with the state governments in 2012-13. The NMFP scheme would help the states/union territories in maintaining requisite synergy between agriculture plans of states and development of food processing sector, which in turn would help increase farm productivity thereby boosting farmers' incomes. By bridging infrastructural and institutional gaps, this would also ensure an efficient supply chain. A National Food Processing Development Council (NFPDC) has been set up under the chairmanship of the minister of agriculture and food processing industry with representatives of state governments, industry associations and related government departments. According to a notification issued by the ministry, this will provide guidance to all schemes of Ministry of Food Processing Industries (MOFPI) including the NMFP. The basic objective of NMFP is decentralization of implementation of ministry's schemes, which will lead to substantial participation of state governments/union territories. Beneficiaries of MOFPI schemes will also find it easier to deal with state governments. This would be a paradigm shift in the ministry's approach and is driven by the need to make food processing truly a national initiative,'' the note stated. During 2012-13, schemes such as technology up-gradation, modernization of food processing industries, cold chain, value addition and preservation infrastructure for non-horticultural products, among others, being implemented by the government directly will not be implemented through state governments under this scheme.

Special Beverages & Food Processing Times-Sep-I-2012

wonder what would our food be without the food ingredients and I think all the food that I hog with relish is due the aroma and taste provided by these ingredients. To inform who are not well acquainted with this - Food ingredients are an integral part of any foodstuff and beverage, which are intended for functional applications such as maintaining quality, consistency, taste, odour and texture of the foodstuff. Food ingredients likewise serve as a processing aid or health ingredient that is used to preserve or enhance the nutritional quality of food. The Food Ingredient (Fi) India exhibition is scheduled on the 5th-7th of September in Mumbai. This event provides a perfect business platform maintaining contacts in the food ingredients industry and the event's focus on providing critical business information from the industry's leading experts that has earned its best-in-class reputation. This show always tends to have expert-led content that is featured in the conference, exhibitor seminar sessions, and on-the-floor presentations focusing on key industry themes. I Believe that this event provides a plethora of knowledge and understanding for the concerned customers get to know all types of ingredients present and entering the market. Globally worth multi-billion dollars, the food ingredients market is fast expanding in harmony with growth in the processed food and beverage market. Innovation in the food market in terms of new product development, such as functional food products with specific health claims targeted at disease prevention created, innumerable opportunities for the ingredients market as well. A wide basket of ingredient types can be used in foods and beverages: preservatives, food colours, flavours, hydrocolloids/stabilisers, enzymes, artificial sweeteners, and certain value-added health benefiting ingredients like probiotics, dietary fibre, prebiotics, omega fatty acids, etc. While most of the food ingredients are derived from natural sources, food additives such as preservatives, artificial sweeteners, and a few flavours are derived synthetically as well. But, despite the fact that Indian food processing industry is growing very fast, consumption of good quality food ingredients is very less compared to the developed world or China. There are many reasons to it, like though food ingredient industry is on an upward trend, but the traditional food habits In India are constraining factor. This has to be changed through constant awareness programs Advertisements and participation in food ingredient exhibitions in the country. Additionally, the regulatory framework which is currently being developed will provide transparency to the food and beverage industry within the development of quality food which. This regulatory framework is definitely regarded as an opportunity for the Indian economy. According to Frost & Sullivan the global sector for food ingredients would reach $30 billion in 2010 with a growth rate of around 6 per cent. Indian food ingredient industry is estimated at US$500 million. The base for the Indian food ingredient market is low but the scope of growth is immense given the good growth opportunities in the Indian processed foods market. The Indian market for general food additives/ingredients such as hydrocolloids, flavours, colours, emulsifiers etc. is moderately mature and is experiencing a growth rate of 5-6 per cent per annum. However, natural variants of flavors, colours preservatives are likely to see high growth in the medium and long terms fuelled by growing consumer awareness of health foods and an increase in the urge to go natural in foods and personal care. Additionally, India being predominantly an agro-based country has a good raw material base for such natural ingredients and this is expected to further drive growth for the natural ingredient/additive market. In addition, some niche segments like health food ingredients such as probiotics/omega fatty acids; prebiotics etc. have seen strong growth because of consumer awareness of functional food and beverage products. Over the long-term, the Indian ingredients market, specifically, the health ingredients category such as probiotics/omega fatty acids is likely to see rapid development because of increased consumer exposure to imported health products and significant foreign investments in the Indian health and wellness sector. The Indian food ingredients have immense prospective in terms of progress; however, a number of limitations and challenges hamper the market growth. Like, the lack of commercial-scale cultivation of raw materials, paucity of cold storage options leading to agro produce wastage and multiple stringent food laws and regulations set up by the food safety testing bodies are a few.. Quite a number of food ingredients manufactured in India and internationally are derived from natural sources. The food ingredient industry is ideally the link responsible for maintaining a complete integration in the food value chain right from the farm-gate level to the end food product stage. Henceforth, healthy growth is crucial for the entire chain of the food ingredients market. In India, the food ingredients industry has developed over the past few years with the arrivalof MNCs. The industry has mammoth scope of growth given the enriching enhancement in the processed foods market and other emerging segments such as functional foods and beverages. The Indian Government has been very proactive in terms of aggressive promotion of the food processing and food ingredients market, revision of regulatory laws and other acts in order to facilitate ingredients/ additives market growth. So another fascinating stint is expected at Fi India, Food Ingredients market is in need of such events that extrapolates its ability and durability. I know this sector is all ready for a get set go.

Sugar Express Way

BRANDING S

ugar industry is the secondlargest agro based industry, employing 0.5 million people in the sugar mills and 50 million farmers engaged in sugarcane cultivation. India is the largest consumer and the second largest producer of sugar across the globe. The production of sugar is spread across the country. Maharashtra, Uttar Pradesh, Karnataka, Tamil Nadu, Gujarat and Andhra Pradesh are the major sugar producing states in the country. Sugarcane is the primary raw material for the sugar industry. It accounts for almost 80-85 per cent of the total operating cost of the sugar industry. Uttar Pradesh is the largest sugarcane-producing state in the country and accounted for about 36.2 per cent of the total sugarcane output in SS 2010-11 followed by Maharashtra with 23.6 per cent. Even though, UP is the largest sugarcane-producing state in the country it is the second-largest sugar producer in India as drawl and recovery rates in UP are one of the lowest in India. Indian sugar consumption is growing at a CAGR of 3.75 per cent. Since India imports sugar in years of deficit and exports it in years of surplus, the country has to engage in production of raw and refined sugar rather than plantation of white sugar. Change in process technology to produce refined sugar throws up possibilities of producing various types of specialty sugars. In order to bring stability in the sugar industry, it is also essential to ensure proper utilisation of the co-products such as power, anhydrous and hydrous ethanol, among others. The government is seriously considering deregulation of the industry, which is expected to bring changes in the sugar business, both at farm level and at sugar sale or marketing end. Sugar being an essential commodity is highly regulated at present, be it raw material pricing or product sale. 20 per cent of sugar is subsidised by the industry for public distribution system at almost 35 per cent lower than the free sale price. Sugar, unlike commodities like salt, tea and milk, has not been so successful in transition from loose sale to a branded commodity. Branded sugar still has lots of work to do make them a household item despite the long presence of some leading sugar producers like Dhampur Sugars, Triveni Engineering, Simbhaoli Sugars and Mawana Sugars in the branded space. Even for these companies, branded sales account for 1 to 2 per cent of their total sales. Recently our editorial team interviewed a few leading companies from sugar business in India. Mawana Sugars Limited (MSL) is one of the largest sugar manufacturers in India and a leading business group with diversified interests in sugar, edible, oils and industrial chemicals. MSL has total crushing capacity of 29,500 TCD. Today MAWANA Sugar is the oldest and largest selling brand and is steadily growing. Apart from

branded white sugar, the group has also launched Specialty Sugars In 2010-11. A k Mehra, Whole time Director, Mawana Sugars Limited is

one of the most experienced person in the sugar industry in India. When we asked about the future of the branded sugar Mehra Says “There has been very slow growth in the branded sugar segment during the last 15-20 years. Sugar is a price sensitive commodity. However in the last five years there has been marked improvement in sale volumes of branded sugars. Many brands are now available in the market. The total market of branded sugar including all kind of packages and specifications like Crystal Sugar, Sugar in Sachet, Cubes etc was around 1.1Lac ton/year”. Mrehra also added “Besides this, lot of packaging of sugar is being done by large for malted Retailers. Their packed sugar is priced much lower than the price of branded sugar of organized sector producers. However there are some hygiene and quality issues with such packages. There is a boom in the retail segment. Also now a day's people are getting more and more quality and hygiene conscious and with changing consumer's life style it is expected that the branded sugar market will grow at a faster rate”. “We feel that packed sugar will have compounded average growth of 15 per cent in the next 5 years. If the companies are able to rationalize on both packaging and distributions costs then probably the growth rate will be much more” he says. Another leading sugar processing company in the country is Triveni Engineering & Industries Ltd (TEIL) is an industrial conglomerate with mainstay in Sugar and Engineering. It has seven Sugar units located in U.P namely at Khatauli, Deoband, Ramkola, Sabitgarh, Raninangal, Milaknarayanpur and Chandanpur. For the year ending 2010-11, TEIL's Sugar business achieved an overall turnover of Rs 15366.3 Million. Their Brand Shagun Sugar was launched in the year 2003.This was the maiden initiative of TEIL in FMCG sector. Despite constituting a small percentage of the company's overall sugar business, Shagun has created a loyal and ever-growing customer base for itself. Puneet Rehani is Additional General Manager ( Sales & Marketing) is one of the important faces of the group who has vast experience of branded Sugar Business.

In reply to question about the future of the branded sugar segment Rehani says, “Branded sugar segment is growing consistently and promises tremendous scope of expansion. Consumer awareness and Quality consciousness has set the trend for growth in the segment. Large format stores and retail chains are driving the category growth”. Rehani also adds, “With possible inflow of FDI and other policy initiatives at Macro level, branded sugar segment may double in 5years. Evolution of Packaged/ branded Salt, Tea, Atta, Ghee, Oil, Spices etc has further accelerated the momentum”. Another well known face of the Sugar Segment whom almost all the leading processors not only respect but take advice, Sunil Singhal is the President of Chemical Systems Technologies a New Delhi based company offering technologies to Indian Sugar industry. He started his services in 1986, they have a large portfolio of process technologies mainly related to CLARIFICATION, PURIFICATION, & DECOLOURISATION. They also provide consultancy and turn-key supply of complete sugar plants to the segment. Singhal is very positive about the growth of the Sugar industry he said yes! “As the organised retail

increases, the branded sugar market share will keep on increasing. We expect an 80 per cent compounded growth in the next five years” when we asked his view about the future of this segment. He said, “There are not many brands in India at the moment selling branded sugar in the retail market. Demand of sugar in packs is increasing” Singhal said. As an skilled marketing fellow Puneet Rehani has four points for those who want to get into this business. a)Economies of scale- Venturing into retail enables organizations leverage the existing resources and customer base established over the

Special Beverages & Food Processing Times-Sep-I-2012

Sugar Express Way

UP THE SWEETNESS Firoz H Naqvi & Basma Husain years. b)Creating Brand Awareness- It helps in creating a direct connect with the consumers, thereby increasing loyalty and hence market share of the other products of the Company as well. c)Understanding market trendsThrough branded, the sugar mill can also get an insight into the consumers need, in terms of whiteness, size of the crystal etc. This helps in production of even bulk sugar, according to the demand of customers. d)Leading the future- Small size packs are the future of the sugar industry. An early entry into this segment will ensure the Company gain a competitive edge and capitalize in this evolving market On the other hand Singhal sees

three opportunities in this segment one, Higher price realisation two, more visibility in the market place and three possibility of brand extension with specialised sugars: Icing, Coffee sugar, Demarara, Cubes, etc. Although Mehra says, “The Sugar industry today is quite vulnerable as its margin already stand squeezed due to high sugar cane prices and comparatively low price of Sugar. Any shift from commodity sugar to branded sugar will improve the viability of sugar manufacturers. Due to changing awareness of the consumers with regard to the hygiene and quality, manufacturers are now shifting to refined sugar”. He also adds, “While bulk of the sugar move in the commodity form for medium and large scale consumers but proportionate shift to branded sugar for retail consumers is also taking place. This will improve the sustainability of sugar industry”. One more very interesting observer of Sugar industry AVP Sales & Marketing of India's leading packaging Solution Company to

Sugar Industry, Nichrome India, R J Rayanade has his views, he

said in reply to the same question, “The present system of loose sugar sale has limitation in visibility of the brands to retail consumer. The branding will bring such visibility

as it has to offer /assure consistency in quality of the product to customers”. Branding can not only improve the margins of the companies willing to come it the sea of opportunities but also increase in sales is certain due to visibility on shelves. Packaging on any edible grocery item plays a very important role, Rayanade says, “The Sugar brands are getting ready for retail boom & FDI in retail sector. The branded sugar is considered to most hygienically handled product & hence preferred by customers. The value addition thru direct retail selling by sugar factories is seen as major gain in long term for sugar sector”. He also says, “In addition the possible de-control of sugar sector will force sugar factories to set their own retail packaging facilities & marketing set ups. The visionary players from Sugar sector have taken note of this forthcoming change & getting ready to meet challenges sugar decontrol will pose to them. When asked about latest trends in packaging, he said, “The sugar

brands are looking for retail friendly pack formats like Centre seal side gusset packs, Four Line seal packs, Penta Seal packs, Flexi-block etc. which offers best aesthetics for shelf display at Retail Stores. The industry is looking for Innovative pack formats to differentiate their brand in the market”. On the other hand Mehra who is already selling his brands in pouches said, “In the recent years pouch packaging has become very popular and convenient in various types of food and consumer products. There is already a retail boom and consumers purchasing habits are changing very rapidly. In Tier I, II & III cities most of the consumers for their household purchases visiting Mega Stores and prefer to pickup pre-packed pouches of various products as it is very convenient for them for selection of any product keeping in view the quality and prices”. Mehra also adds, “Pouch packaging has inherent advantage of convenience as one can touch, see and feel the product which he is buying. This boom is also now spreading in rural areas and therefore the growth of various products including retail sugar will continue to increase as new and new markets and customers joining in this change”. Rehani confirms his marketing skills by producing another list in support of pouch packaging, his five points are, a)Purity/ Unadulterated- free from any foreign matter. b)Hygiene- It is Untouched by hand, packed in hygienic conditions c)Easy to handle or carry. d)No Shortage in Weight for the consumer. e)Better sugar quality -in terms of sugar colour and uniform grain size, free from dust etc f)Brand commands higher trust among consumers. This gives another angle to the success of sugar industry, along with its success there is a great opportunity for packaging industry. Demand for such machines is growing in leaps and bounds. Rayanade says, “There are more than 500 Sugar factories from both Co-operative & private put together with more than 40,000 crore annual turnover. The production by private sugar factories is exceeding 30 per cent of the total annual turnover which are potential customers who can offer branded sugar to modern retail”. He also informs, “Presently more than 30 private factories offer branded sugar to market thru retail chains. The leading brands are Renuka Sugar, EID Parry , Mawana Sugar , Triveni Sugar , Dhampur Sugar Uttam Sugar , Simbhaoli Sugar , Somayya Sugar , Deccan Sugar , Rana Sugar etc .to name a few”. In addition retail chains like Reliance, More, D Mart, Future Group, Spencers & Sahara are either packing sugar at their facilities or getting their branded sugar packed at private sugar factories”. In addition Nichrome has recently

executed its first major project of Branded Retail sugar packaging project for world's largest Sugar factory in Sudan. The project set up comprises complete packaging system including Packing machines for 1 to 10 kg range. Rayanade adds, “The forthcoming sugar de-control will force sugar factories to create their own market set ups and brands. This will convert large volume of sugar production to retail /branded sugar”. Singhal also has some very interesting points in favour of pouch packaging as follows, 1. Premeasured quantity 2. Easy to use 3. No wastage 4. Hygienic 5. Easy to store, dispense 6. Brand/Message/Logo printed on sachet outside. Due to higher income groups demand for ultra refines sugar is also increasing in the country. A K Mehra says in response to the question regarding demand for Ultra refines sugar, “There is a niche market for ultra refined sugar and this is gradually growing. Manufacturers are also creating USP and offering sugar of various variety and forms keeping in view the consumers requirements. Accordingly ultra refined sugar in various forms is being packed and marketed nowadays”. Mawana Sugars originally a player in the North India has last year launched premium branded sugar in the Mumbai market and has already gone PAN INDIA with their specialty Sugar brand – 'Mawana Select' and is now offering variety of specialty sugar such as Super White Sugar, Demerara Sugar, Icing Sugar, White Sugar Cubes and Demerara Sugar cubes. This provides strength in market to sustain the brand on a continuous basis. Mehra added, “The market is now steadily growing for these high purity specialty sugars and we are expecting 25 -30 per cent growth in this segment. Mawana has the capability of producing high purity sugar comparable to the best in the world”. Puneet Rehani is very optimist about the growth of this segment within the sugar industry. He said in reply to same query, “Refined sugar is the need of the present and future. Refined sugar leads to specialty sugar products such as sugar cubes (white and brown), sachets, mineral sugar, breakfast sugar, icing sugar, candy sugar, Demerara sugar and others. These specialty sugar varieties offer significant merit to consumers in terms of taste, usage and packaging”. Specialty sugar segment can be broadly classified into retail, food and beverage, pharma and candy bulk. Therefore, there is huge potential for specialty sugar depending on how well one offers and promotes the packs. Rayanade also see growth for this sub-segment he adds, “The use of refined sugar by food, Beverage & pharmaceutical Industry is on rise. This has helped in substantial increment in refined sugar production. The globalization, increased competition, aggressive

procurement pricing etc. will force sugar Industry to bring faster changes. Sunil Singhal being a technologist has very interesting point for our readers in his views there is nothing called Ultra-refined sugar. Either it is Refined or not refined. Refined sugar has generally two standard specifications that each has some 26 parameters. The commonest grade is the EU I Grade, and its best known parameter is colour less than 45 I.U. As stated above, it still has to meet some 25 other parameters. He informed, EU II Grade colour is defined as less than 22.5 I.U. Sugar has also been a victim of very fluctuating pricing. In the past it broken all the records and gave overnight success to the sugar companies. Stocks of sugar companies touched all time high peaks. We asked a common question to all. Do you think branded sugar availability would help in stopping sudden inflation in the rates of Sugar in the retail market and also a favorable option for consumers? Mehra replied, “The relationship between commodity prices and retail prices follow a simultaneous feedback loop. Although in short term the retail price changes lag commodity prices change but if the volatility persist in the long run they can drive the commodity price changes as well. Also when there is inflation the speculative forces notionally drive the prices creating short term volatility in the market”. He also said, “Availability of sugar as a branded packing will provide greater stability to the price for the end consumers and in case the buoyancy in branded sugar catch up with the retail boom the sugar industry will also feel more stable and will be able to tide over fluctuations in the commodity markets”. This time Puneet Rehani was not so optimist he said, “Sugar price depends on varied factors like total availability of sugar cane, quantity of sugar production, Government policies , Market sentiments etc. So it is unlikely that the availability of branded sugar would have any major impact on inflation in rates of sugar”. Sunil Singhal echo's Rehani but in different words, “Sugar is a commodity hence price volatility in the market will get reflected at the retail level” he said. But Rayanade on the other hand is takes a mid-path, “The farm to fork is mantra of modern retail. The branding of sugar will evolve stable pricing policy. The current dynamic pricing method followed in the Industry resulting in wide price fluctuations”. Over all scenario looks good yet challenging for the sugar industry. Two well knows brands of the country are optimist about their moves in branded culture. Technologists are busy in installations and packers with handful of orders for high speed FFS machines.

Special Beverages & Food Processing Times-Sep-I-2012

n India, the dairy sector plays an important role in the country's socioeconomic development, and constitutes an important segment of the rural economy. Dairy industry provides livelihood to millions of homes in villages, ensuring supply of quality milk and milk products to people in both urban and rural areas. With a view to keeping pace with the country's increasing demand for milk and milk products, the industry has been growing rapidly. India is the world's largest milk counting for around 17% of the global milk production. Besides, it is one of the largest producers as well as consumers of

dairy products. Due to their rich nutritional qualities, the consumption of dairy products has been growing exponentially in the country, and considering such facts and figures, it is anticipated that the milk production in India will grow at a CAGR of around 4% during 2011-2015.In the last decade or so, the dairy boom has been most prominent in Asia, led by India and China, where increased prosperity and rapid growth of the middle class has been triggering a significant rise in consumption. The market size of Indian dairy industry stands at around US$ 45 billion. Since India's population is predominantly vegetarian; milk serves as an important part of daily diet. Indians

Dairy Special

use milk in various preparations such as in brewing tea and coffee, in making yogurt or curd and in preparing many Indian dishes. For most households, milk is also a popular beverage due to its nutritional value. In India, rural households consume almost 50 percent of total milk production. The remaining 50 percent is sold in the domestic market. Of the share of milk sold in the domestic market, almost 50 percent is consumed in fluid form, 35 percent is consumed as traditional products (cheese, yoghurt and milk based sweets), and 15 percent is consumed for the production of butter, ghee, milk powder and other processed dairy products (including baby foods, ice

cream, whey powder, casein, and milk albumin). Most dairy products are consumed in the fresh form and only a small quantity is processed for value addition. In recent years, however, the market for branded processed food products has expanded. Although only around 2 per cent food is processed in India, still the highest processing happens in the dairy sector, where 35 per cent of the total produce is processed, of which only 13 per cent is processed by the organized sector. With the rising use of dairy products, the secondary market for dairy products has also been flourishing, The government is taking several initiatives and running plans and programs like National

Diary Plan and Intensive Dairy Development Program to meet the growing demand for milk in the country. Our report talks about such schemes, and government regulations to present an objective and balanced picture of the industry. In the interview with eminent personalities below; we discussed the opportunities and strengths of the dairy market and provided an insight into the competitive landscape with the allied segment companies. We hope that our comprehensive talk will help our readers, dairy client and customers align their business strategies as per market dynamics, and make sound investment decisions.

We aim to provide total solutions for all stages of the dairy manufacturing process

India is one of the largest milk producers and processors in the world, what is thepresent status of milk safety standards in Indian Dairies? Are we at par with the globalstandards? Indian Food milk safety standards are under review.India's milk is essentially wholesome however achieving this is a significant challenge for theproducers. Practices in many areas require improvement via on-going education of farmers, control ofnon-permitted additives etc. There has been a tremendous growth in terms of milk and milk product launches inthe past 2-3 years, how do you see this trend? This will continue and there will

SM is world's leading food ingredients supplier. One of the most modern companies of the innovation world. DSM has been providing many solutions to the global dairy industry. They are not only pioneers in dairy ingredients but also providing antibiotic residue testing kits to the dairy industry. Adil Abbas had an opportunity to interview Kris Furguson, Regional Sales Manager APAC Business Unit Food & Crop Protection, DSM Food Specialties through a common friend Mr BhavlalBhorse of DKSH India. Below are the excerpts of the interview.

spend a tremendous amount of effort understandingthe drugs used in animal treatments, how they are detected etc. 2.Preservatives: DSM manufactures and supplies 3 natural preservatives, nisin, natamycin and lysozyme under the brands Delvonis, Delvocid and Delvozyme. We are the global leaders inthis area with a large number of patents and innovations to maximise protection and minimize cost-inuse. 3. Cultures: DSM has manufactured starter cultures for over 30 years and has a number of manufacturing sites. We have a complete range of both frozen and freeze dried cultures withmany specific to the needs of the Indian market.

be greater investment in the dairy industry by both local and globalplayers.

Further gains will be made via improved returns toproducers, training, consumer education etc.

Are we heading into the right direction? Yes and there is a concerted effort to continually improve the supply of dairy products across India.

What kind of solutions your company is providing to the Indian Dairy Industry? We aim to provide total solutions for all stages of the dairy manufacturing process, starting with milkquality testing through to ingredients for processing and finally to preserving the finished product.

4. Enzymes: DSM is the leading manufacturer of lactase enzymes to reduce lactose in dairyproducts. We also produce a range of microbial rennets for use in cheese, quark etc.

1. Tests: DSM has a full range of antibiotic residue tests which are used globally and certifiedby key international authorities. We also

5. Pack-age: DSM's new patented film used to naturally ripen cheese. 6. Service: DSM has several

Most of the traditional dairies are still using out-dated food safety mechanism, what isyour suggestion to them? As mentioned, the food and dairy standards are currently under review which will improvethe legislative side of food safety.

food ingredient centres around the globe specifically used todevelop new products for our customers. We also have extensive resources to assistcustomers in their markets with technical support, legal submissions to local food authoritiesetc. Do you agree that new milk & milk products companies are investing in right technologies which are globally accepted? Yes they are and they are looking for best practices applied globally. What kind growth pattern do you see for consumption of milk safety equipment's innext 5 years? Depends upon the new legislation but will be significant for sure. How your company is gearing for future demands in India? What is your road mapfor next 5 years in India? DSM has invested heavily India investing in manufacturing sites, developing products forlocal needs and employing local staffs who understand local customer needs and practices.

Special Beverages & Food Processing Times-Sep-I-2012

Dairy Special

Milk Handling and Food Safety Dairy products are perishable foods and must be stored in the refrigerator. Proper storage and handling of dairy foods will prolong shelf life and ensure food safety. Purchasing Milk and Dairy Products When purchasing milk, make sure to check the "sell-by" date to ensure your milk is fresh. If you cannot finish the milk by the "sell-by" date, either look for a different carton or buy a smaller container. Keeping track of your typical milk consumption can decrease waste and spoilage by helping you plan how much and how often to purchase milk and other dairy products. Storing and Handling Milk and Dairy Products When you get home, quickly transfer your dairy products to the refrigerator. Many consumers ask, "Can I drink milk after the date on the carton?" The answer is "yes." With proper handling, milk should last 5 to 7 days after its "sell-by" date. Factors that reduce the shelf life of milk include having your refrigerator temperature set too high. Ideally, your refrigerator should be at 38째 to 40째F, or as cold as you can keep the refrigerator without freezing the fruits and vegetables. The low temperature will slow bacterial growth, while the sealed container will prevent contamination and absorption of flavors from other foods in the fridge. However, if the milk develops an off-odor or taste, it should be discarded. Storing dairy products in their original packaging with a securely closing lid will help decrease spoilage. Drinking properly chilled milk is also generally more enjoyable and better accepted by children. When drinking or cooking with milk, do not let it sit out for extended periods of time. The longer milk sits on the counter,

Special Beverages & Food Processing Times-Sep-I-2012 the higher the chance of contamination and bacterial growth. Unused milk should never be returned to its original container. Re-combining can greatly increase the likelihood of contamination from outside organisms that cause spoilage and illness. The unused milk may also be significantly warmer than the original milk, which promotes bacterial growth. Store milk in the back of the refrigerator and away from the refrigerator door if possible to keep the temperature at a lower and more constant temperature. Frequent opening and closing of the refrigerator door welcomes warm air in, which interacts primarily with foods immediately inside the doors. Advances in processing and packaging have enabled new milk products with extended lives that are shelf stable (i.e. they do not need to be refrigerated) and can be stored between 33 to 80 °F. This is achieved by higher temperature pasteurization. After opening shelf stable milk, it must be refrigerated and used in seven days. Some manufacturers recommend consuming the milk within 3 days following the sellby-date stamped on the carton, after which they cannot guarantee the quality and recommend you replace it. Freezing Milk

Dairy Special

Another frequent question from including yogurts made in be discarded. a piece of cheese, trim it off Cheese is also the product of consumers is, "Can I freeze California, are made by the completely by cutting at least cultures and an aging process milk?" Yes. If you do not plan addition of two or more types of one-quarter inch below the mold that causes fermentation. There on using a milk product while it bacteria, including Lactobacillus and plan to consume the cheese is a wide range of production is fresh, it can be frozen and bulgaricus and Streptococcus soon. Always check the "sellmethods that yield many thawed in the refrigerator or in thermophilus. These types of by" date before you purchase different flavors and forms of cold water and is safe for bacteria are called "cultures" cheese. If there is mold on fresh cheese. In general, you should consumption. However, the and work to create distinct cheese, do not purchase it. follow the same storage tips as flavor of the milk is affected, so flavors and textures in the Curtsey: Dairy Council of milk and yogurt. If mold is on it is generally not yogurt. To ensure the safety of California cheese, the block of cheese can recommended. The milk protein your yogurt, store it in the generally still be eaten. If a becomes destabilized and you refrigerator in its original sealed small patch of mold appears on may see changes in the "texture" container. Moldy yogurt should of the milk. However, it is still safe and wholesom e. Mold and Dairy NAME.................................................................................... DESIGNATION ................................................. Products In the ORGANIZATION .............................................................................................................................................. case of other ADDRESS ............................................................................................................................................................ dairy products, ............................................................................................................................................................................... such as cheese CITY/PO .................................................................................. PIN ................................................................... and yogurt, PHONE .................................................. FAX ............................................... EMAIL ...................................... bacteria play an 1 Year/24 Issues. Rs. 950/- (By Normal Post), For Other Countries $ 100 important role in 2 Years/48 Issues. Rs. 1500/- (By Normal Post), For Other Countries $ 190 By courier / Regd. In India Post - Add Rs 400/- Per Year flavor, Please make Payment in Favour of: “BEVERAGES & FOOD PROCESSING TIMES” 5 Years/120Issues. Rs. 3500/- (By Normal Post), For Other Countries $ 550 function and good health. 301-A wing, Shrikant Dharve Marg Naya Nagar Circle, Mira Rd (E) Mumbai- 401107, Maharashtra, Most Ph: +91-22-28115068, 28555069, 9322894786 yogurts, IN F O M E D IA Email:info@timesinfomedia.com

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food technology companies, register with us……….. Food processing help line (FP Dial) - 91-22-28555069 - you have got questions and we have got answers.... You have got questions and we have got answers.....our agro and food processing directory is going to get you direct business. If there are a few names in the agri & food processing magazines market and we are definitely one of them (Beverages & Food Processing Times). Empowering the agri and food industry family to make a better industry is our target. Business owners from various agri and food can get tied up with us to sell their own offerings and in return to get inquiries from our help line. This will help to get more businesses and ease the dilema of many agri and food processing companies. As customers are always in the need of information as well as business vendors, we strive to satisfy both – Customers as well as businesses. For any type of food processing, packaging, food safety, cold chain technologies you can get in touch with us. So just dial the green number +91-2228555069 and we create free help from our side. Just like that...

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Special Beverages & Food Processing Times-Sep-I-2012

Dairy Special

Special Beverages & Food Processing Times-Sep-I-2012

Dairy Special

Manufacturers are investing in the latest manufacturing equipments

NS Pro-Pack Equipments Pvt. Ltd established their business in the year 2000 – they doing business successfully providing the right combination of sales and service support to their customers. Today their customer reference list reads the most famous names in the Indian dairy industry and all thier customers are more than satisfied for the machines and after-sales-services they provided till date. Neel DesaiManaging Director of the Company is a supporter of food safety in milk & milk products segment of the country. In the below interview he is speaking on this topic with Adil Abbas, Correspondent of this newspaper. technologies emerging and once the industry is made aware of such

advancements – the acceptance, adaptation and implementation is

expected to happen. This could be a slow process but the industry is slowly surely advancing and accepting the changes. The question is how long will we survive with the age-oldtechniques and beliefs. Indian has the financial capability but it only the willingness that has to surface. The difference of standards between the products marketed and consumed in INDIA and those that are exported clearly draws a line. Obviously the products that are exported has to match the highest standards of that particular country and hence there is a clear discrimination that get highlighted between the locally consumed and exported products. This attitude needs a drastic change.

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emerging … beyond technology

B-904, Sneh Bandhan, Off E.E Highway, Mulund (E), Mumbai: 400081 INDIA Tele-Phone: +91 22 25636640 / 65013015 / 9820303233 Tele-Fax: +91 22 2563 8024 Email: Neel.Desai@technoptions.org Web-site: www.technoptions.org

There has been a tremendou s growth in terms of milk and milk product launches in the past 23 years, how do you see this trend? Are we heading into the right direction? The trend is ever growing and we can anticipate a much faster growth in the coming years. India has grown as a very competitive market and has marketed and exported the madein-INDIA product globally – matching the expectation s and standards. Moreover consumer is tending to spend more on quality products and they only repeat the product only if the products look-n-taste is experiment ed with. Manufactur

ers have to improve not only the quality of production & packaging but also equally improve the taste and keep experimenting by launching newer variations. It is always good to give something new. Most of the traditional dairies are still using out-dated food safety mechanism, what is your suggestion to them? As mentioned before – the willingness to change has to really surface and only then manufacturers will look for newer options, advancement and developments happening globally. Mainly the attitude of keeping different manufacturing standards for local and export/global market has to be erased. Consumer in INDIA as well deserves HIGH quality products. What kind of solutions your company is providing to the Indian Dairy Industry? We majorly concentrate on QUALITY CONTROL equipments like Moisture & Density Meter, Metal Detector, X-Ray, Camera Inspection and a newer technology being introduced is Chemical Imaging ... this will be shortly launched in INDIA and is to be considered as the most expensive option. Do you agree that new milk & milk products companies are investing in right technologies which are globally accepted? Absolutely – things are and have changed. Manufacturers are investing in the latest manufacturing equipments in order to keep pace with the changing trends. More importantly consumers are getting quality conscious and demand for high quality products is growing. What kind growth pattern do you see for consumption of milk safety equipments in next 5 years? With more investments in latest manufacturing & quality control equipments the Indian dairy industry is all set to match up to the global & local quality requirements and surely the next 5 years should see a world of changes happening. It will be sometime that India can actually over-take or really be able to actually set some newer trends in the industry. How your company is gearing for future demands in India? What is your road map for next 5 years in India? We are already all-set with the latest equipments being employed world-wide to be offered to manufacturers in India. With a back-up of expert team and guidance from our respective Principals we will be able to take up any challenges thrown at us for newer applications.

Special Beverages & Food Processing Times-Sep-I-2012

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Foresee a giant leap in health-friendly value-added segment

India is one of the largest milk producers and processors in the world, what is the present status of usage of right kind of ingredients in milk & milk products? Are we at par with the global standards? We are the largest milkproducing nation with current production rising to 122 mio MT during 2010-2011. Out of this, app 38% of milk is processed and the organized segment deals only in 15%. Currently, in the value added milk products domain, there is enough scope of improvement. For competing with international brands, our manufacturers need to enhance quality & sensorial characteristics of dairy products to a reasonable level. For attaining the global benchmark, our dairy industry should use quality ingredients suitable for the intended applications. At this juncture, we must submit

RS RETTENMAIER & SOEHNE GmbH+Co KG is a world-wide, dynamic leader in the fiber industry. Through intense research and development, the former grain and saw mill has expanded dramatically incorporating specialized, highly technical pulverizing, fractionating and refinement processes. 21 manufacturing facilities supply the international market with wood cellulose, fruit and grain fiber products in a variety of forms including fibers, powders, granules, chips, and agglomerates. Their knowhow is recognized world-wide. Rohit Raut, General Manager, Rettenmaier India is spreading some light on ingredients used for dairy industry supplied by his group and general trends of the industry with Adil Abbas. that there has been a lack of dissemination of information regarding new & innovative products from Ingredientproviders to value-added-dairyproduct manufacturers. We plan to fill this gap vis-Ă -vis our line of products.There has been a tremendous growth in terms of milk and milk product launches in the past 2-3yeras and its taking new turn towards healthy and low calorie products. How do you see this trend? Are we heading into the right direction? Yes, we are heading in absolutely right direction. With vision 2020 for Dairy in place (refer

G-6

www.suruchiconsultants.com), country is gearing up to handle app 180 MMT of milk. While government is formulating policy to support production & processing at that level, it's incumbent upon the industry to develop new & innovative technologies for ever demanding needs of consumers. What kind of dairy ingredients your company is providing to the Indian Dairy Industry? At JRS, we understand the delicate nature of milk & the desired parameters in the milk products. With a strong manufacturing and special R&D lab in Germany and additional to its owned office in India (

Rettenmaier India Pvt Ltd) ,we are the foremost global player in the insoluble-dietary-fibers. For dairy applications have a wide range of ingredients. Some of the major ones are: * Fat Replacing systems (NIL calorie) * Cocoa stabilization systems * Low pH stabilization systems * Dietary Fibres * Natural Shredded cheese antisticking agent * Tea/Coffee premix modifier * Indigenous sweet texturizers * Whipped Dairy cream stabilizer One important point that needs to be noted is that many of our ingredients are free-from-Enumbers and on insoluble technology, thus enabling a clean label endeavor. What kind growth pattern do you see for consumption of dairy ingredients in next 5 years? We foresee a giant leap in the health-friendly value-added segment. The phenomenal growth of Probiotic segment has generated consumer interest towards healthy products. Considering the low fibre food habits of middle class, the manufacturers are highly active in developing High-fibre product. The trend has already

caught fire in Bakery segment. The next 5 years would be crucial for Indian Dairy Industry, as country is looking up to them for providing health-friendly innovative products. At JRS we are fully geared to meet any challenges regarding DietaryFibre and textural issues. Our ingredients have been playing twin roll application improve the functional properties and increasing in nutritional benefits to the manufacturer. How your company is gearing for future demands in India? What is your road map for next 5 years in India? We realize the immense potential of India. Our Operation in India have been planned to support customers across the length & breadth of the country. With head office in Thane, we have efficient distribution in place across the country. To support customers technically, we have a well qualified team of Food & Dairy Technologists. Our roadmap for next 5 years entails a synergistic growth of all segments of dairy products. To ensure & support the same , we have the required infrastructure & man powder in place. For More details you can visit www.jrs.de

Special Beverages & Food Processing Times-Sep-I-2012

Dairy BackSpecial Page

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We foresee approx. 7 to 10 % growth YOY for dairy machinery business over next 5 years

India is one of the largest milk producers and processors in the world, what is the present status of Technologies used by Indian Dairies? Are we at par with the global standards? In case of packaging machinery used by Indian Dairy Industry the technologies are at par global standards. The Indian Dairy Industry has opted for pasteurized milk packaging in flexible pouches which is most popular mode of packaging. The packaging machinery manufacturers offer latest Technologies to dairy sector meeting customer expectations. There has been a tremendous growth in terms of milk and milk product launches in the past 2-3 years, how do you see this trend? Are we heading into the right direction? The increased urbanization has resulted in growing demand/consumption of milk& milk products. Dairy Industry has realized need to offer innovative

ichrome India, India's most innovative and reputed packaging machinery company, believes that a True packaging solution is an optimum combination of Product to be packed, Packaging machine and Packing material. There have been many variants of packaging machines both for liquid as well as sold foods revolutionized the packaging market in India and abroad. Nichrome has become one of the most prominent packaging technology suppliers in the global milk industry. Mr R J Rayanade, AVP Sales & Marketing has briefed our correspondent Adil Abbasabout Indian dairy industry one of the most productive segments for their group. value added products to differentiate in the competitive market & cater business growth requirements. Many Indian corporate houses areentering dairy sector with new products & aggressive marketing strategies. New MNCs are also keen to enter Indian Dairy sector which is self- explanatory on growth opportunities & potential assessed as India is major market for dairy products. The local sets of MNC's will increase possibilities to source high end dairy products by these MNC's from India due to competitive prices of milk products . Thus such attempts will pave way for more export opportunities for Indian dairy products in near future.

What kind of machinery your company is providing to the Indian Dairy Industry? Our company offers large basket of products to cater most of packaging requirements of dairy Industry. Nichrome is Pioneer in offering Indigenous milk pouch machines way back in 1977.

Most of the traditional dairies are still using out-dated equipment and machinery, what is your

The liquid milk packaging solution has seen sea-change in technology on output, performance& reliability

suggestion to them? The consumer is now well informed & has exposure to hygieneissues. It is necessary for traditional dairies to shift to ultra- modern equipments & Machinery to take care of such issues thru setting up in house high end product testing facilities for effective handling of adulteration issues etc.

fronts thru Innovative solutions provided by Nichrome. Nichrome has recently introduced its Filpack Servo 10K machine which is highest output machine offering 10000 packs/hour catering to ever-growing need of Mega dairies to meet their huge day in day out milk packing requirement. In addition Sprint 250 Servo Auger model launched during last year offers flexibility to pack 10g to 1kg milk powder using different size parts. Even innovative pack formats are offered on this model of machine for product differentiation to suit retail shelf display. The Excel series VFFSmachines are offered for milk powders in 2kg, 5kg & 10kg packs which will replace conventional HDPE Jars enabling dairies to further optimize packaging material consumption. Do you agree that new milk & milk product companies are investing in right technologies which are globally accepted? Most of the High end International Technologies are now available in India thru local manufacturing opting Technology transfers & joint ventures etc. I do agree that Indian Dairies are investing in right global technologies. The competitive scenario in Indian Dairy business will force the Industry to further invest in right high end technologies for saving on operational costs/ control on wastages etc. Such pre-caution by opting appropriate Technologies only will help the Industry players

in long run. What kind growth pattern do you see for consumption of dairy machinery in next 5 years? We foresee approx. 7 to 10 % growth year on year for dairy machinery business over next 5 years. This growth will be in synchronization with growth in milk production which will be in tandem with launch of National Milk Mission during this year. How your company is gearing for future demands in India? What is your road map for next 5 years in India? Our company is enjoying major share in packaging machinery businessfrom dairyIndustry. This was possible due to our continuous efforts to make newer solutions available to this Industry. In addition we are exporting our machines to more than 40 different countries across the globe. The Horizontal form fill seal machines suitable for standi â&#x20AC;&#x201C;packs (Doypacks) are offered by us. These machines will be suitable for high end products like Ghee & Milk powder variants suitable for display at Supermarkets. The Multilane VFFS equipped with Multi-spindle Auger configuration will be right solution for small sachets of milk powder from 10g to 50g packages. The launch of these products to Indian market will help in offering newer solutions to dairy Industry & in turn will contribute to our growth plan.

FSSA will be a major transformation will change food regulatory scenario

What are food safety equipments your company is providing to the Indian Agro & Food Processing Industry? Labindia provides a number of high performance, high value products for enhancing the productivity of Food and Agro based testing. We manufacture a range of instruments like PICO pH meter, Titrator, UVVIS Spectrophotometer and AAS spectrophotometer which find application in routine analysis. We also have system like Bruker GC, Bruker GC-MS, Bruker ICP MS, Bruker FTIR, Leeman Labs ICP OES, CEM Microwave Digestion which are used in quality assurance and quality control for food and agro product analysis. In addition, we

BINDIA ANALYTICAL INSTRUMENTS, a company built on the strong commitment of continuous innovation in the design and manufacture of Analytical Instruments has set itself apart as a Leader in both Analytical & Biotechnology fields since more than three decades. Our range of instruments finds application in almost all the Industries like Pharmaceutical, Chemical, Food, Petrochemical, Lubricant, Beverage, Effluent, Paint etc., in both Quality Control and R&D Departments. Our technical expertise in the field of analytical laboratory instrumentation for the past three decades has resulted in launching instruments complying with International Standards in terms of Quality, Performance, Reliability, Regulatory and GLP/GMP. Below are the excerpts of the interview Adil Abbas had with Mr Sushil Bapat- Vice President, Marketing. also have process instruments like Smart Moisture and Fat Analyzer, Sprint Protein Analyzer to analyze the moisture, fat and protein content in food samples within few minutes. How user friendly they are for a common food processor? All our instruments have been designed considering our customers in mind. Thereby ease of using these products is of utmost importance to us. What type of training and

support you provide to a food processing company if they buy your technology? Labindia is known for its excellent service support to their customers. We have state of art application centre at Rabale, MIDC wherein we train our customers by giving them live demonstration of our instruments. We also present and distribute power point presentations, product videos and operation manuals as support to our customers. Labindia also gives customers hands on experience on

instruments. With an extensive network of 14 offices and more than 40 service engineers, we provide quality service to our customers. Do you think FSSAI is doing a great job and in the long run these measures will help both consumers and food processors? As of now the FSSAI is still in the primitive stage; however it will do great job by implementation of Food and Standard Act in India. Also there is a need to add a lot of food items, which a common man consumes, within the gambit of FSSAI. Do you see growth in demand of such kind of food safety equipments after the implementation of FSSA? The FSSA will be a major transformation which will change the food regulatory scenario in India. Post implementation, stringent laws like Labelling of packaged food will be brought in action. This in turn will result in packed food manufacturers from getting away with any claim they make

on the products as they have to be substantiated by a research. Thereby analytical equipments used in quality analysis and control will see a rise in demand. How do you look at the demand of such type of food safety equipments from the Agro & Food Processing Industry in the next 5 years? As said before, food and safety standard would result in stringent law and quality products which would be beneficial for the food industry as well as the consumers at large. In India, many companies have already started gearing up for setting up ultra modern food testing machineries and laboratories to serve the industry. India would definitely see an increase in development and implementation of a broad series of high performance analytical systems in Food Testing so as to enhance the quality testing and productivity of food testing. We expect the demand for food safety equipments to double in coming 5 years.

Special Beverages & Food Processing Times-Sep-I-2012

Milk powder demand pegged at 88,000 tonnes in 2012-13

emand for milk powder in the country is estimated at 88,000 tonnes during this fiscal as against current availability of 1.12 lakh tonnes, Parliament was informed.

"The demand projected by major milk federations and Mother Dairy (Delhi) is about 88,000 tonnes for the year 2012-13," Minister of State for Agriculture Charan Das Mahant told in a written reply to the Lok Sabha. The current stock of milk powder with milk federations, Mother Dairy (Delhi) and National Dairy Development Board (NDDB) is around 1,11,646 tonnes, he added. The minister said that Agriculture Ministry does not have information on the value of the current stock of milk powder in the country but its prices have not crashed due to lack of adequate demand. "...The average monthly price of milk powder in Khari Baoli wholesale market, Delhi, for 2012-13 is Rs 175 per kg," Mahant added. The government, in view of adequate availability of milk powder has allowed free export of skimmed milk powder (SMP) through a notification issued on June 8, 2012 and is giving an incentive of 5% for SMP under Vishesh Krishi and Gram Udyog Yojna (VKGUY), he said. The government had banned SMP exports in February 2011 to contain rise in domestic milk prices. Domestic prices of SMP had declined to Rs 150 per kg in May this year as against Rs 190-200 per kg in the same period last year. Milk production in India, the world's biggest producer, is estimated at over 121 million tonnes in 2011.

Dairy Special

25 20

Special Beverages & Food Processing Times-Sep-I-2012

Dairy Special

LACTOSE FREE dairy market How kit from Karnal's National Dairy Research Institute detects presence of detergent in milk needs better understanding to grow says Zenith International

ARNAL: In a bid to contain rising milk adulteration, especially through detergent, the National Dairy Research Institute (NDRI) in Karnal, after three years of research

has developed a platform test kit that detects the presence ofdetergent in milk in less than two minutes. The World Bankfunded the research and development programme of the test-kit under project nameNational Agricultural Innovation Project (NAIP). Hailing the innovation, Dr AK Srivastava, director of NDRI said, "The kit has been developed by a three-member team comprising senior scientists Dr YS Rajput and Dr Rajan Sharma and a PhD student Amit K Barui at NDRI. The fund allocated by World Bank for this project was Rs 94 lakh." COST DYNAMICS A clear colour differentiation between pure and adulterated milk with detergent can be seen when

using this method, and it costs only Rs 3.10 for analysing one milk sample. "The developed test is quite simple and detects all brands of commercial detergent available in the market at a minimum level of 20 mg per 100 ml in milk", said Dr Bangali Baboo, director, NAIP. "The method also works in the presence of formalin (apreservative used by regulatory body to store samples) and other adulterants," said Bangali Baboo, director of NAIP. Asked about the inspiration behind this innovation, Dr Rajan Sharma, senior scientist, Dairy Chemistry Division, NDRI said, "We came across a FSSAI survey in January 2012 which says that only Goa and Puducherry are free from any kind of milk adulteration. Otherwise, all other states have significant levels ofmilk adulteration ranging between 10 to 50 percent." The senior scientist was of the opinion that the innovative kit would help the milk collection centers to maintain the quality of milk.

COMMERCIALISATION Mother Dairy has validated the kit for its efficiency to detect all kinds of detergents (both qualitative and quantitative) in milk. "In its attempt to improvise methods for its efficacy and simplicity, Mother Dairy has validated the new method

developed by NDRI. The method developed for all kinds of market available detergent testing is found to be simple and quick. In its ongoing process of providing quality milk to consumers, Mother Dairy is anticipating the replacement of present method of detergent testing by the one developed by NDRI," says spokesperson of the Mother Dairy Fruit and Vegetable Private Limited. To procure good quality milk, Mother Dairy has developed various test kits in collaboration with National Dairy Development Board (NDDB) and is made available to its dairies across the country. The kits are available in various SKU's such as Small Kit (five adulterants, five tests), Medium Kit (five adulterants, 100 tests) and Large Kit (nine adulterants, 100 tests).

EASY TO USE Elaborating on the sound process of the kit making the test easier among the workers at milk collection center, Dr Y S Rajput, head, Animal Biochemistry Division, NDRI says, "You need to take 400 mico litre of milk, add dye solution and some solvent available in the test kit to that. Then shake it for around 25 times and then see the colour of the milk. The lower part of the beaker would go either purple or blue. Blue is the sign of purity while purple means specific detergent adulterations."

ith estimates that 70-75% of the world's population may be lactose intolerant and with total milk, yogurt and cheese consumption at over 200 million tonnes in 2011, lactose free dairy products represent a substantial opportunity for dairy manufacturers. In a comprehensive study of the lactose free dairy market across 33 countries around the world, leading food and drink consultancy Zenith International found that the most developed markets include the USA, Scandinavia, Germany and Spain. Families are an important target market for lactose free dairy products, especially for parents who wish their family to benefit from dairy nutrients even if they are lactose intolerant. Plant and nutbased dairy alternatives such as soy beverages, are a competitive threat, but these do not always provide the nutrients that consumers can obtain from dairy. Encouraging dairy consumption is particularly important in addressing deficiencies in calcium and vitamin D. Although lactose free dairy products are currently a niche segment, it is clear that they have considerable long term potential. Most significant opportunities lie in markets with a prevalence of lactose intolerance and where dairy consumption is rising, such as Asia and Latin America. Manufacturers are in a

strong position to drive milk and dairy consumption through lactose free offerings, provided they meet the challenge of affordability for lower average incomes. "Another vital challenge for manufacturers looking to enter underdeveloped markets is education," commented Zenith Senior Analyst Laura Knight. "Consumers need to be educated about what lactose intolerance is, how lactose free dairy products can help them manage their condition and to overcome the misconception that lactose free milk is not real milk. Education of health professionals is also important, so they are encouraged to advise those who are lactose intolerant to avoid cutting dairy products from their diets and use lactose free products as a way of continuing to consume dairy without experiencing discomfort." There are also opportunities in more developed lactose free dairy markets to broaden the range of lactose free dairy products available and to drive consumption in non-retail channels. Given the higher price points that lactose free dairy products often command, there is great potential to help manufacturers drive value growth despite the current challenging market conditions.

Punjab dairy farm model for other states

fter tasting success in Punjab, the Progressive Dairy Farmer—an association of farmers with about 6,000 members—is planning to promote commercial dairy farming in other states. Taking a step forward in this direction, the association has formed the All India Progressive Dairy Farmers Association and has plans to provide dairy farmers technical know-how in setting up commercial dairy and other relevant information. It is worth noting that with 6,000 odd commercial dairy farms, Punjab is fast emerging as a model for other states. Speaking to Business Standard, Dr Jaswinder Singh Bhatti, technical coordinator, Progressive Dairy Farmers Association, said, “ Progressive dairy farming in Punjab is a huge success and a role model for other states. So, the association is planning to replicate the success in other states like Haryana, Uttar Pradesh, Gujrat, Karnataka, Andhra Pradesh, Madhya Pradesh and Chattisgarh. We will provide technological assistance and other technical know-how to the dairy farmers to take this activity on commercial scale.” “We have also formed an

association called All India Progressive Dairy Farmers Association to address the issues related to dairy farming. There are certain things that come under the purview of the Centre, so in order to take up the issue related to dairy farming on an all India basis and to create a peer pressure group, we have constituted the associatio n,” Bhatti added. It is pertinent to mention here that overall there are 6,000 progressi ve dairy farmers in Punjab and the state boasts of the highest number of such type of farmers across India with average size of farm varies from 30-500 animals. Also, the daily production of milk by these farms is about 15-16 lakh litres. Seeing the success of the farmers it seems that the state is heralding a second white revolution in the country. According to Bhatti, young farmers with an entrepreneurial streak are leaving behind farming on small holding as return is meager.

He mentioned that commercial dairy farming can be done even on small holdings like four to five acres by keeping highyielding cross-bred cows and the progressive dairy farmers association assist them in getting latest technologies and adopting best practices which is normally deployed in

European countries. He added further, “The Association is aggressively working for the benefit of the farmers and actively engaged in transfer of knowledge to all new entrants to ensure that each dairy farmer get very good return. As a result, a significant proportion of the dairy farms are state-of-theart and have automated machines like machine milking, open and wellventilated sheds especially constructed to suit the needs of cross-bred cows, provision for silage making.”

Special Beverages & Food Processing Times-Sep-I-2012

Dairy Special

NABARD to increase credit for dairy sector to Rs 300 cr

o boost dairy sector in Punjab, National Bank for Agriculture and Rural Development (NABARD) launched a comprehensive areabased scheme on dairy development. With this scheme, the credit flow to dairy will be increased to Rs 300 crore this year, an official said here. Nalin K Rai, Deputy District Manager, NABARD, said last year Rs 60 crore of loans were provided to the dairy farmers. "This year we are expecting this figure to touch Rs 300 crore, as with the launch of the scheme farmers without pledging their properties will be getting loans. "Ludhiana has become the first district to get this scheme and it will be launched soon in the districts of Jalandhar and Roopnagar," he added. "We are going to provide loans upto four lakhs without any collateral security to them and for ensuring that banks get their money back, joint liability groups will be formed. These will be acting as social pressure groups if anyone attempts to default," Rai said. The scheme, which attempts to take all stakeholders from dairy farmers, milk plants, self help groups, research institutes, private sector to administration on board, was launched at the Central

Institute of Post Harvest Engineering and Technology (CIPHET). Announcing launch of the scheme, NABARD Chief General Manager Krishan Jindal said the scheme will especially benefit small and medium size dairy farmers. For ensuring the success of the scheme, a committee headed by

marketing Remember the little boy, enticed to return home with the lure of 'jalebee' on TV? Behind the ad was Dhara, the edible oil brand, which brought in a lot of firsts to the Indian market. The first to sell branded packed edible oil and in tamper-proof pouches by Tetra Pak, Dhara had come up with many other memorable

unveiled its new positioning — “Dhara: India ka Tadka”. The television commercial marks Dhara's comeback in the mass media after six years, during which it underwent a packaging revamp and a merger. Dhara, a brand of National Dairy Development Board (NDDB), Anand, India, had been always sold, distributed and marketed by Mother Dairy Fruit & Vegetable (MDFVL). NDDB merged Dhara with MDFVL in 2008 and the Dhara range contributes to 12 per cent of MDFVL's turnover. The earlier campaigns of the brand such as 'Dhara Dhara, Shudh Dhara' and 'My Daddy Strongest' had scored high on the recall list of consumers. The TVC drives home scientific research, which says that consumers need to keep rotating the type of their edible oil to moderate their consumption. DDB Mudra, Dhara's creative agency on-board since its inception, has conceptualised the TVC.

principal secretary with members from department of animal husbandry, dairy development and fisheries would be monitoring the scheme at the state level. Dhara: A new mantra of

campaigns. However, of late it had not been on the airwaves. It has now created an allencompassing positioning to mark its 25th anniversary. The Rs 350crore edible oil brand has

Kamani’s Range of Products

The TVC is a montage of people from all across the country enjoying their food while the voice-over by actor Raghubir Yadav celebrates everyone's love for it until Yadav cautions viewers about the various health issues. The next frame: Everyone stops eating, anxious about the aftereffects of cooking in oil. The voice-over takes over and tells the

people to eat without worrying with: “Arre khayiye, khayiye, health ki tension Dhara pe chodiye, jo de tailon ki itni healthy range ki aap vibhinnn tailon mein pakaye, behtar swast paye” (Please continue eating and leave your worries to Dhara, whose range of edible oils with allow you to cook your food in different types of oil for better health). Amit Kumar Taneja, senior brand manager, Dhara, says, “The TVC talks about how well one should use oil. Dhara has done consumer research over the last three years to show that tadka (tempering) is the flourish that gives Indian food its special flavour. No matter what part of India someone belongs to, they know the magic tadka can work. The wafting aroma of spices in oil turns an ordinary meal into the most exquisite treat. But, tadka is also more than that. It is a metaphor for the joie de vivre, the spice of life. We want Dhara to be synonymous with adding the same to people's life.” The ad has been shot in Mumbai over two days with a budget of Rs 2.5-3 crore. It is produced by Thumbnail Production. Radhika Kapur is the senior creative director and Sudip Bandyopadhyay has directed the film, while Thumbnail Pictures is the production house.

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Special Beverages & Food Processing Times-Sep-I-2012

Food Ingredients

Freedom to Innovate with Roquette's Ingredients

conomic development especially in India has allowed people to have modern lifestyle which provides effort- and time-saving devices that have not only made life more comfortable but have cut down many essential physical activities. Indeed, diets today contain alarming proportions of hypercaloric foods, lacking in dietary fiber and having more

starches and sugars. This together with higher fat and salt, with lack of physical activity, has adverse effects on body weight and many other ailments including GI tract and dental problems. A growing concern is the alarming rise in the number of Indian people with type 2 diabetes in 2010 has increased from 50.8 million to 62.4 million people in 2011 according to the International Diabetes Federation (IDF) and the Madras Diabetes Research Foundation (MDRF). To combat the rising epidemic the World Health Organization (WHO) has identified a set of dietary recommendations (WHO Technical Report Series 916); 55 to 65% energy from carbohydrates (with 10% maximum simple sugars), 1530% of energy from fat and 1015% energy from protein. Unfortunately, little has been achieved with regards to adhering to these guidelines, and hence the outcome is epidemic

of lifestyle diseases. It is known fact that India is at the verge of becoming the global capital for diabetes and cardiovascular diseases. Changing diets totally to now emulate ancient diets would be very difficult.However, there are fortunately solutions thanks to advances in Food Ingredient sector, in order to induce changes in the general but specifically in the carbohydrate's functionality and nutritional value without altering the sensory attributes of food products. Roquette, a French family group with an international dimension, is in the processing of vegetable raw materials: maize, wheat, potatoes, peas and micro-algae. Among the 5 global leaders in the starch manufacturing industry and a world leader in polyols, it offers its customers a wide range of products and solutions in the fields of human nutrition, pharmacycosmetology, paper-board, chemistry-bioindustry and animal nutrition.Our range of nutritional ingredients offers innovative solutions based on sugars, fibers, proteins, lipids and other extracts. These new range of carbohydrates have made “Health and Wellness” an achievable dream. These carbohydrates help food technologists develop healthier and palatable products bearing the labels “diet”, “light”, “reduced”, “extra fiber” and “low calorie”, thanks to their superior functionality and desirable texture. NUTRIOSE® - An Easy to Use Soluble Fibre NUTRIOSE® is a dietary fibre recognized by regulatory and scientific bodies for its positive fibre effects and healthbenefits.It is obtained fromnon-GMO wheat starch or cornstarch via traditional dextrinisation.According to the AOAC 2001.03 method, NUTRIOSE® contains up to 85% of dietary fibre of total dry matters. Processing Simplicity is the hallmark of NUTRIOSE® Very easy to use, its neutral taste does not compromise thetaste of food or drink in any way. The structure of NUTRIOSE® provides excellent stability under the very intense temperature and low pH productionconditions that occur in several applications, e.g.beverages, cakes, biscuits

and bread-making, etc.The low viscosity and easy dispersibilityof NUTRIOSE® makes it ideal source of fibre for liquid formulations such as fruit juices, health drinks etc. Allowing an efficient increase of fiber intake for the end user, its unique properties make NUTRIOSE® especially well adapted to nutraceuticalsand clinical nutrition.The potential ofNUTRIOSE® is therefore virtually limitless. Health- the Only Side-Effect of NUTRIOSE® NUTRIOSE®, aresistant dextrin, and non-viscous soluble dietary fibre,has been associated with several health benefits linked to satiety, weight management, metabolic syndrome and glycemic response. *Weight loss, Satiety and Metabolic Syndrome:In a randomized, double blind, placebo-controlled, parallel trial, 5 groups of 20 overweight Chinese adult volunteers ingested orange juice for 9 weeks either alone (Placebo) or supplemented with NUTRIOSE® at different dosages (8g/d,14g/d, 18g/d, 24g/d). On evaluation of satiety, hunger feeling and other anthropometric parameters, a significant decrease in caloric intake was observed from week 2 with groups 14g, 18g and 24g. Significant decreases in body weight and BMI were observed throughout the study within groups for dosages of 14 g, 18 g, and 24g. In another study NUTRIOSE®induced reduction in total cholesterol and lowdensity lipoprotein cholesterol, and increase in high-density lipoprotein cholesterol. *Glycaemic Response:Unlike standard maltodextrin, NUTRIOSE® contains

glycosidic linkagesdifferent from the α -1,2 and the α -1,3 “digestible” linkages present in starch.The digestive resistence helps lower glycaemic and insulinemic index which was shown to be 25 and 13 respectively of that of dextrose. *Prebiotic Effect: NUTRIOSE® has been shown through different studies to display prebiotic effects through colonic fermentations which generates short chain fatty acids (SCFA) benefiting the colonocytes in the digestive epithelium, encouraging an increase in the population of beneficial flora, a decrease in colonic pH and a subsequent decrease in potentially pathogenic flora.

protein/fat ratio; or indeed to boost the protein content. A Protein forMeeting Human Requirements As a source of beneficial amino acids, pea protein content is very close to that of the ideal protein for humans as recommended by FAO/WHO. Pea protein combined with cereals is also of interest because cereals such as wheat are deficient in lysine and rich in sulphur amino acids, whereas legumes such as the pea are the reverse: rich in lysine and low in sulphur amino acids. The association of these two therefore leads to an improved amino acid profile, making it eligible for infant as well as adult nutrition, that is in line with FAO recommendations.With protein content of 85% and an excellent digestibility of 97.6%, NUTRALYS® is poised to suit the protein requirements of human beings. This can be attributed to the low level antinutritional factors.

NUTRALYS® - Sustainable and safe Protein NUTRALYS®, Roquette's pea protein is sustainable, nonGMO, non-allergic, one of the cleanest, most neutral vegetable proteins availabletoday. It has been extracted from yellow peas, thanks to patented cuttingedge extraction technology which uses water as the extraction solvent. As the burden of heart disease continues to rise globally, one of the solutions proposed by World health Organisation (WHO) to manage these ailments is by reducing the consumption of animal proteins and replacing it with healthier sources like vegetarian proteins. Roquette's pea protein meets market'sincreasing demand for a trusted, unique and competitive source of protein.

Vegetable Protein for SportNutrition NUTRALYS® makes a great protein of choice for weight management and sports nutrition products,courtesy to exceptional amino acid profile, which apparently happens to be

Limitless Possibilities Due to Superior Functionality NUTRALYS® has been developed to ensure the stability of emulsions after heat or homogenization treatment. This property is particularly beneficial for making meat analogues, mayonnaise like spreads etc., which eventually translates to better profitability, moisture retention and yield for the food manufacturers. Easily dispersed and solubilized with limited dust and foam formation, NUTRALYS® can be easily incorporated in beverages, health bars, soups etc. Since most of compounds responsible for the off pea note are eliminated during the extraction process, products containing NUTRALYS® have a clean taste profile and can satisfy fussiest of taste buds. These functional attributes are reason why food manufacturers want to incorporate NUTRALYS® in an array of applications with total confidence.Because of the clean taste of Nutralys®, it can be used to incorporate vegetable proteins in new areas, such as confectionery; frozen desserts, functional foods like foods of decrease caloric value, decrease fat content and increase

cheaper than animal proteins. The content of branched amino acids (leucine, isoleucine, valine) in NUTRALYS® is comparable to that in animal proteins which helps maintain muscle tissue during intense exercise. The high arginine content of NUTRALYS®, is also required in muscle metabolism, and is known to contribute to weight control by helping maintaining a high lean body mass and reducing body fat. Among its multiple health benefits, lysine (an essential amino acid also abundant in NUTRALYS® pea protein) helps maintain the correct nitrogenous balance in lean tissues as well as healthy blood vessels. Another amino acid specifically useful for human and sports nutrition is glutamine, which may play a role in helping immune restoration during intense stress periods like “over training”. WEETPEARL® - Healthy Sugar Substitute with Exceptional Taste SWEETPEARL® is the maltitol

Special Beverages & Food Processing Times-Sep-I-2012 by Roquette. This bulk sweetener is a naturally sweet carbohydrate derived from wheat or maize. SWEETPEARL® is naturally sweet and provides the foundation for product innovation,intensifies flavour

insulinaemic response than sugar containing foods/beverages.SWEETPEAR L® can replace up to 100% of the sugar content, eventually resulting products with fewer calories, a lower GI content, and a potential to produce

Food Ingredients

following the consumption of the maltitol chocolate.Maltitol is safe for teeth according to the standard operation procedures of the Toothfriendly International, with no impact of the ethnicity of the tested population. Food Processor's Dream – Value Addition with Ease With a crystalline form very close to that of sugar, SWEETPEARL®-based confectionery can be workedin the same way as the traditional kind. And unlike intense sweeteners, SWEETPEARL®

and improves nutritional value, all without major change in recipes or manufacturing processes. Today's customers not only demand high level of quality and eating pleasure from food- they expect it to safeguard their health, SWEETPEARL® fulfills these expectations. Enjoying Sweet Pleasures and Safeguarding Health The mode of digestion of maltitol is differentfrom that of simple sugars, which explains its lowcalorific value (2.4 kcal /g), and glycaemic index (29).Maltitol induces lower post prandial glycaemic and

make no-added sugar products of exceptional quality. Unlike the high intensity sweeteners, SWEETPEARL® has a clean taste; in fact it helps enhance the taste of the products such as confectionery, baked foods, chocolates, chewing gums etc. Microalgae – Unleashing New Potential in Human Health and Nutrition Although the world is gradually moving towards is goal towards reducing hunger as a part of the Millenium Development Goals (MDG), a lot of disparities

regards to protein and micronutrient requirement fulfillment. In this regard, Roquette has tapped into the unexplored potential of microalgae and its byproducts. Amongst the huge range of microalgae present in nature, Chlorella is the microalgae of interest for Roquette. Like all other Roquette products, superior quality continues to be hallmark of products derived from Chlorella. Harvested from Europe's largest photobioreactor facility, the end product meets some of the most stringent standards of hygiene. Chlorella – An Extraordinary Nutritional Composition More than 50% of the composition of chlorella is proteins. An Amino Acid Score(AAS) of 9 essential amino acids of 100 makes chlorella an exceptional source of vegetarian protein. Another important micronutrient, Vitamin B12 which is quite deficient amongst the vegetarian population, is found in abundance in chlorella, which is essential for several metabolic pathways and body processes. Besides, chlorella is an abundant in plant pigments like lutein and carotenoids which have a proven role in the functioning of lens of the eye and protective effect against oxidative stress. Properties like these make chlorella a great choice for nutraceutical and functional food applications like compressed tablets, health powders, health bars, natural colouring agent, bakery products etc. Freedom to Innovate Like Never Before NUTRIOSE®, SWEETPEARL®, Chlorella andNUTRALYS®from Roquette; allows the customers to make various health claims along with maintaining excellent product quality. From nutraceuticals tocomplete foods, possible with an exceptionally superior range of ingredients, Roquetteoffers you the tools to break new ground and experience innovation freedom like never before.

toothfriendly chocolate. SWEETPEARL® combines safe for teeth properties and premium taste.According to the Toothfriendly International,the cariogenic potential of a product can be evaluated using a standardized test which consists in measuring the interdental plaque pH in situ in humans during dietary production consumption and for the following 30 minutes.All of the measurements showed that in contrast to sucrose chocolate, there was no critical decrease in the pH (critical pH is 5.7) of interdental plaque during 30 min

bulks likesugar, resulting in the texture expected of sugarcontaining product.Since the sweetness closely resembles to that of sugar, it is possible to replace sucrose completely, therefore enabling

Contributed by: Dr. Rajeev Kumar Thakur (Technical Head – Food) and Tirtha Gala (Nutrition Executive) foodbiz.india@roquette.com

manufacturers to

continues to remain high with

Special Beverages & Food Processing Times-Sep-I-2012

Exclusive Interview

Vadilal has invested around Rs 110. Cr. in the past 2 and half years in the ice-creams has been notable, but on the other side the disposable incomes of the consumers have also gone up. Indian consumer eats far lesser ice-cream if compare it with China, USA or event Pakistan, is this due to only lack of awareness or there are some more reasons? The ice-cream consumption in India is estimated at Rs 3,500 crore in the organized sector and this industry has a fragmented market. The per capita consumption is around 300 milliliters, or one scoop, per annum which is far lower than even in Pakistan (700 ml), China (three liters) and the developed countries (22 litres).

How has been the last season for the growth of your company? Last season has been very good as Vadilal turnover has increased by 23% over the previous fiscal year's first quarter. Vadilal's net profit for Q1 2012-13 has also gone up by 59% over the first quarter of the last fiscal year.

The products launched into kids range under 'Ice-Trooper' brand are Smiley Launcher, Double Strike (Strawberry and Chocolate flavour), White Knight, and Thunder Stik. Pricing has always been a matter

rom a small outlet in Ahmedabad over 80 years back, Vadilal Industries Ltd has today emerged as India's second largest ice cream player. The company is also one of the largest processed food players in India with significant exports of frozen vegetables and ready to eat snacks, curries and breads. Vadilal's aim is to become an Indian MNC in ice creams and frozen foods, and to provide products and services at an affordable price without compromising on quality. Vadilal Industries has two ice cream production facilities â&#x20AC;&#x201C; one at Pundhra in Gandhinagar district, Gujarat and the other one at Bareilly in Uttar Pradesh. It has a very strong distribution network of 50,000 retailers, 250 SKUs (stock keeping units), 550 distributors, 32 CNF and 250 vehicles for delivery of goods. Through the franchisee route, Vadilal has set up over 200 'Happinezz' retail outlets for selling ice creams and new ones are coming up every month. The company's national ice cream market share would have been even higher but for the fact that it does not operate in major consuming regions like Maharashtra and the four southern states as these are covered by another faction of the Vadilal family. Rajesh Gandhi the managing director a very practical business man who leads by example. Gandhi gave Firoz H Naqvi an opportunity to interview him recently.

It is because Indian consumer perceives ice-cream as a premium food and have a tendency of eating ice-cream on special occasion and not as a daily food. More of that government has put 15% VAT and we are paying dealer discounts nearly 15% in addition. So the prices are also incomparable in terms of the prices are offered into different countries. We also see in India that average size of a consumer-pack of icecreams is smaller than the developed world's average consumer-pack? Why is it so and

Vadilal aims to maintain 25% +

growth year on year and to achieve this company has planned to invest Rs. 31 crore in its existing three plants as a capital expenditure. Your company is known for innovative products and new trends and we saw a couple of new launches this year again, can you please brief us about some successful experiments this season? In last season company launched three products especially for the young target audience. Flingo, Badabite and Gourmet in different flavours. These were the successful products for two consecutive years and are still running successfully. We also launched six new products under the 'Ice-Trooper' brand especially targeting the kids segment. Our R&D and marketing team had gone through an extensive study and then through a few campaigns for the kids we selected the fresh faces and cute smiles as brand ambassadors. We also introduced a mascot for 'IceTrooper' where in we roped in the best technician and designer's team for the work.

of concern not only for consumers but also ice-cream manufacturers, your views? For the icecream industry the input costs have been a challenge since last five years. Since couple of years, also the logistics costs have increased. Dairy product prices have increased by 20 per cent. Food commodity inflation has been up by 11 per cent. Adding to it, salary costs have also seen a hike. No doubt, from the view point of consumers, the price hike

how we can increase the size without playing much with

prices?

comparing to the bigger packs.

On each retail points we cannot put spacious deep freezers to keep the sizable retail packs of different varieties. Lack of power, proper freezing infrastructure, and logistics are the main reasons of not promoting the bigger size packs.

What amount of investment you have done this season on your supply-chain and its management? Any Expansion plans for next season?

Indian consumer preferences are more seen for buying and immediately eating the ice-creams. They generally do not believe in storing the ice-creams for house hold purpose. In India, impulse products like cone, candy and family packs are in demand

Vadilal has invested around Rs 110. Cr. in the past 2 and half years mainly to strengthen â&#x20AC;&#x201C; Production, Automation, Hygiene & for Food safety measures. Company has planned to invest Rs. 31 crore in its existing three plants as a capital expenditure.

Special Beverages & Food Processing Times-Sep-I-2012

Krispy Kreme doughnut chain sets eyes on India

opular US doughnut chain, Krispy Kreme is scheduled to debut in India by the end of this year. The retailer of doughnuts and beverages has entered into a franchise agreement with Citymax Hotels, the hospitality division of Dubai based retail group, Landmark. Citymax will be developing 80 retail stores of Krispy Kreme in the Southern and Western parts of the country over the next five years, with the first one slated to open in the city of Bangalore by the year end. On the partnership, Renuka Jagtiani, Vice Chairperson, Landmark Group said that being one of the fastest growing economies, India presents a great growth opportunity for brands like Krispy Kreme. “We believe in being at the forefront of presenting new and relevant concepts to India. We are therefore delighted to introduce Indian consumers to Krispy Kreme Doughnuts and also add them as part of our portfolio. Our strong distribution footprint and understanding of consumer dining habits, combined with the unique strengths of the Krispy Kreme brand, will help us popularise Krispy Kreme doughnuts among customers,” she added. Seen as the indulgence of a select few, doughnuts are fast becoming a popular snack for Indians to satiate their sweet tooth. Earlier this year also saw another international doughnut chain; Dunkin Donuts set foot in it with aggressive expansion plans. Krispy Kreme will have a 'Doughnut Theatre' in its first store down South for customers to watch the entire doughnut making process. To enhance customer base and connect, Cinemax and the doughnut chain are also planning to localise some of the offerings to suit the Indian palate. Peter King, Vice President, International Development, Krispy Kreme Corporation said, “We have found a strong local partner in Citymax who share our passion and commitment in serving the highest quality products and providing excellent customer service. We are excited to work with the Landmark Group as the company's values and commitments mirror that of Krispy Kreme. We believe that their unique and sound understanding of the Indian consumer, combined with their years of successful business experience across a variety of premium concepts, is a strong asset for them as they establish the Krispy Kreme brand in South and West India. We look forward to supporting them as they present the highest quality of Krispy Kreme Doughnuts to all consumers in India.”

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Special Beverages & Food Processing Times-Sep-I-2012

Milk powder demand pegged at 88,000 tonnes in 2012-13

emand for milk powder in the country is estimated at 88,000 tonnes during this fiscal as against current availability of 1.12 lakh tonnes, Parliament was informed. "The demand projected by major milk federations and Mother Dairy (Delhi) is about 88,000 tonnes for the year 201213," Minister of State for Agriculture Charan Das Mahant told in a written reply to the Lok Sabha. The current stock of milk powder with milk federations, Mother Dairy (Delhi) and National Dairy Development Board (NDDB) is around

1,11,646 tonnes, he added. The minister said that Agriculture Ministry does not have information on the value of the current stock of milk powder in the country but its prices have not crashed due to lack of adequate demand. "...The average monthly price of milk powder in Khari Baoli wholesale market, Delhi, for 2012-13 is Rs 175 per kg," Mahant added. The government, in view of adequate availability of milk powder has allowed free export of skimmed milk powder (SMP) through a notification issued on June 8, 2012 and is giving an incentive of 5% for SMP under Vishesh Krishi and Gram Udyog Yojna (VKGUY), he said. The government had banned SMP exports in February 2011 to contain rise in domestic milk prices. Domestic prices of SMP had declined to Rs 150 per kg in May this year as against Rs 190200 per kg in the same period last year. Milk production in India, the world's biggest producer, is estimated at over 121 million tonnes in 2011.

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India to produce 191 million tonnes of milk by 2020

he central government plans to come out with a national livestock policy to improve the quality and quantity of livestock and livestock products in the country, according to Rajni Sekhri Sibal, joint secretary, department of animal husbandry, dairying and fisheries. Delivering the keynote address at the South Asian Dairy Congress

in the city, Sibal said the proposed national livestock policy aims to bring in qualitative and quantitative improvement in livestock and livestock products. “India is a leading producer of milk in the world. Milk contributes 5% of the country's gross domestic product. We need

Consulting Editor Basma Hussain

to focus on how to improve quality and quantity of livestock products,'' she said. Sibal said the livestock sector has been battered by a huge percentage of unproductive population with low milk yield. “There has been no increase in the acreage of fodder cultivation in the country. If no efforts are made to take up fodder cultivation on a large scale, the livestock sector will face serious problems. Animal health has also not received the attention it deserved and there are only 27,000 veterinary hospitals in the country against the requirement of 67,000,'' she said. According to her, only 15% of the milk produced gets processed in the organised sector. Emphasising the need for public-private partnership in the dairy sector, she said the agencies concerned are not able to procure milk from small farmers who own one or

two cattle. She said the department of animal husbandry plans to meet Union finance minister P Chidambaram shortly. “I want banks and other financial institutions to treat dairy and livestock segments on par with the agriculture sector while sanctioning loans,'' she said. AK Srivastava, director, National Dairy Research Institute, said many cooperative societies' performance in procuring milk is not up to the mark. “Milk cooperative societies contribute only 7-8% of the milk procured in the country. We are not spending enough on dairy development — we spend only $17 against Japan's $120 to produce 100 litres of milk,'' Srivastava said. Stating that efforts must be made to reach the target of producing 191 million tonnes of milk a year by 2020, he said milk production was only 17.1 million tonnes when white revolution began and now it is about 121.7 million tonnes. “I am requesting the central government not to enter Free Trade Agreements (FTAs) with countries that have surplus milk. Having FTAs with such countries will not help our farmers,'' he said.