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India’s Only Monthly for Processed Food, Agro Commodities, Edible Oil & Allied Segments Issue Date of Publication-25th of Every Month

Date of Posting-28th of Every Month

A Publication of



Vol 7 Issue 11 Sep 2012 Rs 100

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POSTAL No./MH/MR/THANE(W) 50/2010-2012




Convenience Food.....

Snack Food! A Package Sonali Dutta


Keeping Food Manufacturing

in Check

Kerstin Bernhart



SNACK UP! SNACK UP! Sanjay Kumar

Takayasu Yamada

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Sanjeev Gupta

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Vaibhav Modak

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OIL FOO D EDITOR Manzar Aftab Naqvi CONSULTING EDITOR Basma Hussain GROUP EDITOR Firoz H. Naqvi Mumbai Adil Abbas (Mrktg. Co-ordinator) GRAPHICS DESIGNER Sameer CIRCULATION Seema Hayat Shaikh Delhi Sayyed Shahnawaz +91-9871255423 GENERAL MANAGER Gyanendra Trivedi Marketing & Circulation Office 301-A, Diamond Khan, Srikant Dharve Marg, Naya Nagar Circle,Mira Road(E), Mumbai-401107, Tf: +91-22-28555069, T: +91-22-22999815/16 Mob.: +91-9867601701, +91-9867992299 E-mail :

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The views expressed in this issue are those of the contributors and not necessarily those of the magazine. Though every care has been taken to ensure the accuracy and authenticity of information, “Oil & Food Journal ” is however not responsible fordamages caused by misinterpretation of information expressed and implied within the pages of this issue. All disputes are to be referred to Mumbai jurisdiction.


From the Desk of Editor


Dear Readers

he food services sector in India is expected to witness a 50 per cent increase in investments in 2012 to about US$ 750 million, as food suppliers and retail companies plan to scale up business and stay competitive by tapping the large potential of the domestic market. Of the total investments of US$ 750 million in 2012, about US$ 165 million has gone into purely front-end retail, such as fast moving consumer goods (FMCG), food and beverage firms. But today I would like to bring your focus on a sector that is the most fast growing one -The bakery and cereal industry. The Indian bakery and cereal sector today hold a top position in the food industry. You would like to know how did this happen,the answer is simply the fact that …as India undergoes rapid development and population dynamics start to take effect….the Consumers' uptake of products and the influence of consumer trends are fundamental causes of change in markets - making knowing what these trends are and the extent of their influence crucial. Talking exclusively of cereal market, this is estimated at nearly Rs 500 crore with Kellogg's dominating it at the top end of the market. So as they say eat breakfast like a king, and on this line FMCG companies are making king-size plans to enter the breakfast category, diversifying from their core offerings. Recently biscuit maker Britannia entered this category with its range of ready-to-cook breakfasts and porridge under the Britannia Healthy Start brand. Marico has already extended the equity of its flagship Saffola brand to the breakfast cereal category, while sauce and malted drinks marketer Heinz has stretched its Complan brand with a range of muesli. All these years the traditional breakfast eating category has been largely unorganised. While MNCs such as Kellogg's have tried to make inroads with cornflakes, it is the traditional ethnic breakfast market which is poised to grow faster. Breakfast in India is still treated as the traditional nashta and marketers are trying to dabble in varied breakfast offerings to suit the Indian palate. Indian consumers were desirous of a breakfast solution that combined convenience, health and taste so the industry is cashing on cereal and breakfast starter with added health value with no transfats, no cholesterol and no preservatives. In fact, a 'healthy' breakfast is the new emerging category within the foods category. Last year there were new entrants such as Marico and Heinz which decided to enter the category with Saffola and Complan. While on the bakery front, this industry is on growth paths. The sector has indicated promising growth prospects and has been making rapid progress. The Indian bakery market which is currently valued at Rs 3,295 crore is growing annually at a steady rate of eight per cent.The sector which is highly unorganised has undergone a virtual metamorphosis since 2004, due to increasing consumer gravitation towards convenience products and healthy food items. Bread, biscuits and cookies account for 82 per cent of the bakery items while cakes, pastries and buns account for the rest. With globalisation and India being viewed as a potential growth market, there has been a profusion of bakery chains springing up across the country. These include Au Bon Pain, the US-based bakery café chain, Monginis, Donut Baker, Cookie Man, Croissant, Café Coffee Day, Ovenpick, Bread Talk, SAJ Industries' Bisk Farm, Hot Bread, Birdy's, Donut Master and Kookie Jar. The concept of bakery retail chains is a fashion. Aping the Western markets, India too has taken a strategic leap in the modern bakery space. The key growth driver of such retail bakery chains is the propensity to spend, young population willing to experiment on new products, overall change in consumption patterns, preferred locations for hangouts for all age groups.The food habits have witnessed a huge change in recent times and the Urban India is inquisitive, experimental and is willing to try new things. The main factors driving bakery industry are diverse. This is because the structure of the bakery industry comprises three segments namely need-based, basic hotel requirements and connoisseur requisites. The need-based category caters to products like bread and biscuits. Under hotels, it varies from breads to pastries, cakes, pizza and puffs. The connoisseur category focusses on international standard and will cover products like specialised pastries and cakes, including “pannanie tartsto” in addition to a number of fascinating breads with garlic content among others available in hard and soft textures The biscuits industry is estimated at around Rs 10,000 crore and is growing in double digits. At the same time, the rate of growth of the industry is also a function of what extent of the equally large unorganised sector is graduating towards quality and recognised offers. This means that there is space for everyone to grow and that the industry does not mandate each player to have a mutually exclusive set of products. Market valuation shows Bread & Rolls account for one-third of the Bakery & Cereals market in India, over twice the size of the second-largest product category, Cookies (sweet Biscuits). Private label penetration is extremely high in Morning Goods, accounting for approximately two-thirds of the market by volume. Bakery & Cereals tend to record a very high private label penetration rate given the undeveloped and fragmented state of the Indian retail market, as private labels are typically most successful in mature and concentrated retail environments. Significant “attitude-behaviour” gaps exist between the share of consumers citing that a trend affects their consumption and the actual share of the market value these trends influence. This is because consumers don't always act on these trends - the result is that overall trend influence is limited, but has the potential to grow.

Oil & Food Journal Sep 2012



Oil & Food Journal Sep 2012

Contents Contents 14

Convenience Food..... 24

Stable demand for food and packaging machinery "made in Germany"


QUALITY 38 goes hand-in-hand with the VALUE of the product 42


Snack Food! A Package

Food Manufacturing

Deal! 18

in Check We should not be50



SNACK UP! SNACK UP! Riding the waves of 28 consumer preferences is key to success:



Oil & Food Journal Sep 2012

satisfied with a growth rate of anything less than 20% a year 58 Fellowship of the Food Chain a new beginning in food values


Oil & Food Journal Sep 2012

Convenience Food

Convenience Food.....

Snack Food! A Package

Deal! Environment control makes the delicious difference By: Sonali Dutta VP at Bry-Air Asia Pvt.Ltd.


Oil & Food Journal Sep 2012


ur changing lifestyle, technological advancement and paucity of terms especially in the cities, has changed the way we eat. Increasingly, we are getting more and more dependent on convenience and snack foods. Convenience food, or tertiary processed food, is commercially prepared food designed for ease of consumption. Products designated as convenience foods are often prepared food stuffs that can be sold as hot, ready-to-eat dishes; as roomt e m p e r a t u re , s h e l f - s t a b l e products; or as refrigerated or frozen products that require minimal preparation (typically just heating).

Convenience Food These products are often sold in portion controlled, single serve packaging designed for portability. Convenience food includes products such as candy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheese; and canned products such as soups and pasta dishes. Modern convenience food saw its beginning in the period that began after World War II in the United States. Many of these products had their origins in military developed foods designed for storage longevity and ease of preparation in the battle field. After the war, many commercial food companies were left with surplus manufacturing facilities. These companies developed new lines of canned and freeze dried foods that were designed for use in the home. Food for thought!! The food industry today is incorporating more and more sophisticated technologies to maintain the growth fueled by changing consumer tastes and lifestyles. As consumption habits move from home cooked to processed food, every processor is endeavoring to ensure that the food product reaches the consumer with the right flavor, perfect shape as well as has a long shelf life. Most processed food like candies, biscuits, fruit powders, instant coffee, tea, sugar, powdered drink mixes, dried vegetables, soup concentrates and milk powder etc, all have one thing in common. They are all hygroscopic and sensitive to high relative humidity. Moisture regain in food products not only alters their appearance but foods generally become soggy, rubbery and less appetizing. Moisture or rather uncontrolled humidity during processing, packaging, storage often plays a party spoiler. Moisture control is essential in every segment of the food industry in the spheres of * Storage * Production * Packin * Processing Foodstuffs are made using high temperature processes. So we expect that excess water has been driven off. However, if these products are exposed to humid environment, even for a short time, they absorb water from the surrounding air. On humid days, it is exasperating when salt from the salt shaker refuses to flow. In the processing and packaging machinery, sticky powders can interfere with the operation and obstruct the free and easy movement of the food stuff. Candy wrapping machines and packaging machines for food powders are typical examples. Something as simple as a


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cake mix becomes a double problem. Not only the powdery mix lump refuses to flow smoothly in humid conditions, it also hinders the functioning of the packaging equipment. Obviously, when moisture can have such a profound effect on food and / or machinery, the solution lies in conditioning the air in the packaging area in the same way as in the processing and manufacturing stage. So no change in state can take place in the food from the furnished material to the final packaged product. In processing powdery foods especially health foods like juice concentrates, protein supplements, soup powders, cocoa as well as gelatin's, dehydrated soft drink concentrates, instant coffee powders and milk powders, the presence of moisture in the surrounding air can cause lumping or caking causing the tiny particles to stick or cluster together, thus inhibiting their free flow in the manufacturing or packaging process. Many granular or powdered materials are transferred to packaging via high velocity air-streams. This process is commonly referred to as Pneumatic Conveying or just airveying. The international standards laid down for desired environment. For food handling, the efficiency of transporting powdered, granulated or flaked materials by high velocity air streams is significantly improved by drying the air. Highly hygroscopic sugar, flour, starches, and beverage and food powders make humidity control a crucial element of materials handling systems. In addition, the presence of moisture in the air may interfere with the operation of the processing machine and obstruct the free and easy movement of the foodstuff. Obviously, if moisture affects the food and the machinery in this fashion, the solution to the problem lies in surrounding the processing and manufacturing area with dry air. During packing, in many instances, low RH (Relative Humidity) has to be maintained so

as to prevent moisture regain. Chocolates, hard candies, chewing gums, bubble gums, etc contain a large percentage of sugar or sugar-based ingredients which are hygroscopic. When the humidity is high, these products regain moisture and become sticky and prone to mould formation. This inhibits the natural flow as it sticks to the high speed processing and packaging machinery and also to the wrapping material. The processing thus slows down and also creates a problem of hygiene, resulting in loss of production as well as loss in the final p r o d u c t q u a l i t y. U n c o n t r o l l e d humidity/moisture during the manufacturing and coating process of confectionery causes: *Change in the structure/dimension of the film core interface *Grainy and irregular coating *Increase in residual moisture content and improper adhesion i.e. degradation of coating quality presence of moisture *Sugar bloom and change in flavor. THE SOLUTION!! The solution to the problem lies in maintaining required stringent conditions of temperature and humidity and in surrounding the processing, packaging and storage areas with dry air. Bry-Air desiccant dehumidifiers have been helping to ensure required humidity conditions are maintained in processing, coating, packaging areas of many food processing and confectionery biggies like Cadbury, Wrigley, Nestle, M&M, Perfetti, etc. Bry Air Dehumidifiers have, also been, successfully functioning during the gum coating process at the Wrigley company facilities in Kenya and India. Bry-Air desiccant based dehumidifiers lowers the moisture content of the surrounding air maintaining RH as low as 1% at a constant level regardless of the ambient conditions during the production, storage and packing to help improve the quality and retain the freshness of the processed food longer.

Operation / process Fru it p owder han dlin g

Temp . 째C 2 0-22

째F 68 -7 2

Instan t co ffee cream er mfg./p kg .



Hu mid ity R H 3 5% 2 0%

To mato p owd er p ro ducti on

1 9-23

66 -7 3

2 5-35 %

Citru s cry stal packag ing



1 5%

Dry so up p ackagi ng



2 0%

E nergy foo d p ack agin g



4 0-45 %

Instan t co ffee p ack in g



2 0%

M ilk p owder pack ing

2 2-25

72 -7 7

3 5-40 %

Cracker & wafer packin g Po wd ered drink mix p ackin g

2 1-29 21

70 -8 4 70

3 5-40 % 2 0%

Co nfect ion ery - starch roo ms

2 1-24

70 -7 5

3 0-40 %

Co olin g of sp ray dried mi lk po wder



3 5-40 %

Wh ey p owd er man ufacturing /sto rag e

2 1-26

70 -7 9

1 5-20 %


Oil & Food Journal Sep 2012

Come And Visit us at: International Foodtec India 2012, Stand No.D54, Hall-1 September 11-13, P-MEC 2012 Stand No.I-8, Hall-5 November 21-23, Bombay Exhibition Center, NSE Complex Goregaon, (E) Mumbai


Oil & Food Journal Sep 2012

Cover Story

S S ' ' T T I I


20 per cent + growth predicted for the next 5 years, YOY



Snack food generally comprises bakery products, ready-to-eat mixes, chips, namkeen and other light processed foods according to the ministry of food processing. Experts value the Indian snacks market at around $3 billion. And branded segment makes up for roughly 50 per cent (Rs.6, 000 crore approximately) of this pie. But what makes the segment most attractive for both local and branded players is its double digit growth rate that is well supported by rising income and changing consumption patterns in the country. Thus, while the competition is on rise, this space, with approximately 1,000 snack varieties vying for consumers' palette, is gradually getting cluttered, increasing the worries for branded players. Though very large and diverse, the snacks industry is dominated by the unorganized sector. According to an Apeda survey almost 1,000 snack items and 300 types of savouries are sold across India. The branded snacks are sold at least 25 per cent higher than the unbranded products. Savoury snacks have been a part of Indian food habit, since almost ages. Though there is no particular time for snacks,normally they are consumed at teatime. The variety is almost mind- boggling withspecialties from all regions, which have gained national acceptance.

The industry has been growing around 10 per cent for the last three years, while the branded segment is growing around 25 per cent per annum to stand at Rs 5,000-Rs 5,500crore, due to various reasons like Multiplex culture, snacking at home while watching TV, pubs and bars (where they are served free). AC Nielsen's retail auditshows that the large sales volumes are due to a marked preference for ethnic foods,regional bias towards 17

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Oil & Food Journal Sep 2012

Cover Story The industry has been growing around 10 per cent for the last three years, while the branded segment is growing around 25 per cent per annum to stand at Rs 5,000-Rs 5,500crore, due to various reasons like Multiplex culture, snacking at home while watching TV, pubs and bars (where they are served free). indigenous snacks and good value-formoney perception. Of course the branded segment is much smaller at Rs 2,200 crore, which is whatmakes it so attractive to food Companies that are looking at bigger shares. In the branded snacks market, to get down to basics, Frito Lay commands a share of 45 per cent, followed by Haldiram's at 27 per cent and ITC at 16 per cent. The rest is divided between handfuls of new entrants, wannabes and many regional players.Of the wide range of snacks available, potato chips constitute a sizeable segment of the Indian snack food industry. The potato chip marketis generally an unorganized industry. Nearly all potato chip snack products aremanufactured and sold locally. There is also no uniform standard for packaging, asthere is in Europe, the

that are fried. P&G currently imports the Pringles product and therefore the product has been priced at a premium and ismarketed to a micro-niche. Other imperative factors that have fuelled this industry's growth are the arrival of food multinationals, rising popularity of quick-service restaurants, modern retail trade, technological advancement, changing urban lifestyles and so on. Snack foods segment is one of the fastest growing segments in Indian food processing industry. Takayasu Yamada, a distinguished Japanese in India and the Managing Director of Ishida India emphasizes that the changing demographics, improvements in packaging and processing, along with greater urbanization and rising incomes

In the branded snacks market, to get down to basics, Frito Lay commands a share of 45 per cent, followed by Haldiram's at 27 per cent and ITC at 16 per cent. United States and other more developedregions. Many snack foods are sold loose or packaged in polypouches, which mayonly be folded, or in some cases, stapled closed. As the Indian economy continuesto grow, and production standards improve, many snack food companies are making significant investments into plant equipment and packaging machinery. Pepsi Foods Ltd., now known as FritoLay India Ltd., produces India's largest snack food manufacturers' brands, including Ruffles, Hostess, Cheetos and UncleChips. Frito Lay's story is an example of how American recipes were adjusted to satisfy local tastes. Procter & Gamble's Pringles brand of potato crisp was launched in Delhi in 1999. Pringles is also a baked potato crisp, unlike many other potato based Indian snack foods


Oil & Food Journal Sep 2012

are the instigator in theimpressive growth in snack food. He says that in the next half decade this enticing industry is going to increase by 40 to 60 per cent as there is increasing acceptance of packaged snacks over the years among rural and semi urban market, besides urban markets has helped to build a large customer base in the country. While the Managing Director of Kanchan Metals and president of AFTPAI Sanjeev Gupta believes that it is rather hard to forecast growth percentage for next 5 years but sees no reason for the growth to be less than what is achieved in last few years if not more. “One should see 25-30 per cent

TakayasuYamada says that in the next half decade this enticing industry is going to increase by 40 to 60 per cent as there is increasing acceptance of packaged snacks over the years among rural and semi urban market, besides urban markets has helped to build a large customer base in the country.

growth in coming time�, adds on Mr Gupta. Sanjay Kumar, the Managing Director of Standard Machinery Marketing Company Private Limited (SMMC), however maintains that the Snack Food Industry will continue to grow at a rapid pace but innovation is constant requisite. Growing at a compound annual growth rate (CAGR) of about 15 to 20 per cent annually, Indian packaged food industry is likely to touch $30 billion by 2015 from the current level of $15 billion including snacks food, ready-to-eat food, healthy and functional food. With so much competition up in the snack market, certain standard and latest trends need to be maintained by the companies to attract the consumers' different packaging companies are in constant edge to revolutionise latest trends in snacks packaging technologies in the domestic and global market. Yamada San enunciates that a good package should be cost-efficient and


Oil & Food Journal Sep 2012

Cover Story Sanjeev Gupta, “One should see 25-30 per cent growth in coming time”

provide value to generate revenue; it should have a good user interface and should be lean on resources, recoverable and prevent its contents from being spoilt. “Ishida India snack food bagmaker provides high speed packaging with continuous jaw motion, high throughput efficiency and minimum loss. The Remote Control Unit (RCU) has intuitive, easy-to-use controls that make operation easy. The clear and easy-to-read screens prevent operator errors and simplify procedures, minimizing machinery downtime and maximizing production efficiency” he tells us proudly. Managing Director of Saurabh Flexipack Systems Pvt. Ltd Pradeep Kataria says that the being in boom the snack industry packaging systems are in need of constant innovation and modernisation as per requirement. “If we see the growth in last five years it is really difficult to predict but it will not be less than 20 percent.” , he added. He told us that his company developed the continuous motion bagmaker to give speed up to 130bags/min. This bagmaker with suitable multihead weigher gives 110packs/min for 25gm potato chips and 130packs/min for 30gm extruded snacks like Kurkure. With continuous efforts and using high end technology gives us this success to 22

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deliver such high speed. Nichrome has worked on providing cost effective solutions with state-of-art technology customized to specific application area. Vaibhav Modak, Executive Director, Nichrome India enlightened us that Snack food brands with pan India presence are making it necessary to have packing to withstand transportation across India. In this regard Nichrome launched “Snackpack” machine to specifically cater to Snack packing application. “This machine offers running speeds upto 90 to 100 ppm in single head for common snack food packing as well as Indian Namkeen packing application and with features like poker attachment & D motion control, this machine is ideally suited for such application & is available at value for money proposition”. He adds “Consumption of snacks in India should grow in excess of 10% for an organized sector supplier.” This company has also launched standy pack with zipper for reusability in the snacks

as a part of expansion plan of Horizontal FFS machines that we produce in India in technical collaboration with Spanish company. “These machines are finding good acceptance due to ease of usage, low wastages as well as low area required on shop floor”, informed Mr Modak. Along with the latest packaging technologies it is now the time for the Indian snack food industry to look at innovative and environment friendly packaging solutions too. And according to Mr Vaibhav Modak it is high to think about state-of-the-art pack styles (like Stand-up pack) as well as features like reclosable zipper pack to stand out on the shelf. “Reclosability can help reduce consumption of packing material while keeping the product qualities intact, thereby leading to environmentally friendly packing” he said. Speaking in somewhat similar line Mr Kataria held that with thechanging market trend, demands are of some reclosable bags like Zipper or label


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Cover Story Sanjay Kumar maintains that the Snack Food Industry will continue to grow at a rapid pace but innovation is constant requisite.

application to pouch which will close the bag are growing. This will definitely help to increase the sales of snacks for family packs. “We have joined hands with Velteko from Czech Republic for manufacturing packaging machines to make stand up bags with zipper, label etc. in vertical form fill seal machines”, addedon the head of Saurabh Flexipack Systems. With increasing globalization where competitions with foreign competitors are occurring even on home grounds or local traditional markets, it is now the time for the Indian snack food industry to look at innovative and environment friendly packaging solutions, emphasized Mr. Takayasu Yamada. He further said that Packaging is an added P to the 4 Ps of marketing (product, price, place, and promotion), particularly in terms of facilitating branding, product differentiation and identity which is best communicated at the point of purchase. Now demand for healthier snacks is increasing – moving towards low fat or no fats. To meet the changing preference and demand, industries are focusing on healthy and tasty snacks. Now, 24

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manufacturers are gaining competitive advantage in the market through offering healthier snacks. Application of modern technology has helped in enriching the quality of produce besides improved efficiency in processing;Sales of healthy snacks are forecast to rise by more than a fifth by 2014. Driven by emerging markets like India and China, global sales are projected to reach US$27bn by then. According to Sanjeev Gupta of Kanchan Metals, the developed world of the West has a renewed focus on healthier snacks. Already large manufacturers have started focusing on healthier snacks and some products have been launched in India also. However, having said this, he further added that the normal fried snacks are also growing rapidly as ever along with newer products in different ingredients and different shapes are becoming very popular. Gupta added that nowadays to the food processing industry in India as well as global is well equipped to produce healthier snacks that free from transfats and other harmful. “Though this technology is out sourced from Western countries but is available in India” he supplemented Harmonizing a similar tune Sanjay Kumar of SMMC believe that the food processing Industry of India is highly developed and has all the technologies to produce a healthy snack without transfats and other harmful stuffs. But he reasons that though, there is a conciseness for health based snacks, this

segment will not do well and there are results to prove this. “This is because of our eating habits are focused more on fried snacks which are good to the tongue and taste. Even, other parts of the world, health based snack has a market but not as huge as the Fried Snack”. There are three types of Business models in Indian snack food industry small, big and medium, all are making profits. According to Vaibhav Modak, the Small & medium regional brands would always co-exist along with big snack brands in India. Comparatively smaller regional brands cater to local markets & produce the snack products suited to local tastes while country-wide big brands are required to offer uniform products across India. This also leads to mass consumption products like potato chips / Kurkure being produced by bigger companies while Namkeen are largely produced by regional players. Yamaha Sam on the other hand believes that all small, medium and big industries are making profit and they will grow more. But to maintain sustainability small and medium industries need to change their packaging methods to meet the changing market and packaging needs of consumers. “People are becoming increasingly demanding and short of time, seeking out convenience food solutions that represent an advance on more traditional processed foods”, he said and the expectations of food quality are rising and growing awareness of health and other issues present new challenges to retailers, packers and


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Cover Story packaging suppliers alike. However, Mr Sanjeev Gupta has a different lane of thinking, as he views the future he adamantly voices his opinions that the large players will always grow most because of their resources to be present pan India. Along with them the players who get attached to l a rg e b r a n d s a s t h e i r ancillaries or co packers will be able to sustain as well. “The consolidation process/era has started in this Industry in India and this will give enough opportunities for players to be co packers to large successful brands”, he underlined. Pradeep Kataria articulates that in coming time and as per the governing laws for food and safety only medium and big industries will be sustain in longer run. It will become difficult to remain profitable for small units as competition is increasing with high standards for manufacturing and packaging. So volumes are needed.“The three business models in Indian Snack Food Industry will continue to co-exist as we are a very large country with huge population and the distribution of modern trade does not reach out to rural areas” Sanjay Kumar points out. He challenges the fact that it is going to take quite a long before one model outskirts the other. However, if FDI is allowed in retail then the time taken may be shorter. But, in any case all three models of business will exist for some years to Vaibhav Modak, “Consumption come. Snack food industry has of snacks in India should tremendous growth opportunities in the country. grow in excess of 10% for Growing population, rapid an organized sector supplier.” urbanization, changing consumer preferences etc. are expected to keep the demand increasing in future too. With a well-integrated supply chain and a good m a r k e t i n g s t r a t e g y, a tremendous opportunity lies for snack food industry in India. By: Firoz H Naqvi (Group Editor), Basma Husain (Associate Editor), Gyan Trivedi (Senior Correspondent)

Pradeep Kataria, “If we see the growth in last five years it is really difficult to predict but it will not be less than 20 percent.”


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27 Oil & Food Journal Sep 2012

Company Report

Riding the waves of consumer preferences is key to success:


ith the World Health Organisation (WHO) citing childhood obesity as one of the most serious public health challenges of the 21st century, is it any wonder that more and more food producers are looking at repositioning existing brands to make the most of the rising wave of consumer health consciousness? Koen van Praet, Managing Director at BENEO Asia Pacific looks at the some of the success stories of 2011 and discusses the growing impact of ingredients that provide added-value to food and beverages. 28

Oil & Food Journal Sep 2012

Company Report Following the 'big boys' A look at some of the largest-grossing global drinks brands reflects the importance of responsiveness to changing consumer preferences. According to BrandZ™ Top 100 Most Valuable Global Brands 2011, “Diet Coke surpassed Pepsi as the No. 2 soft drink brand in market share”, (with Coca Cola in first position), which reflects the ongoing preference for low sugar products in the face of global health and obesity concerns. Commenting within the same report, David Seabrook, Client Director at Mindshare noted: “The most interesting thing going on in the [drinks] category at the moment is the growth of drinks that are there for specific needs or functions, so for example the launch of Gatorade products, the launch of the vitamin waters, the launch of more and more energy drinks.” Low GI energy in beverages This is backed up by more targeted research carried out recently by BENEO which shows that consumers, no matter their nationality, expect prolonged and balanced energy as well as mental performance enhancement from their functional beverages. BENEO's quantitative research, which was carried out across Germany, the UK and the US, shows only slight differences in priorities across the beverage sectors, with the over-riding message that functional beverages need to deliver new forms of energy provision and mental performance if they are to prove successful in the long-term. New functional carbohydrates, such as BENEO's Palatinose™ (isomaltulose), help manufacturers to respond to increasingly demanding consumer requirements for more nutritional benefits in their beverages. Palatinose™ provides the human body with full carbohydrate energy in the form of glucose, the essential energy source of mental and physical performance. It does this in a balanced way, ensuring a low effect on blood glucose levels, whilst providing the consumer with energy over a longer period of time. Palatinose™ can thus be regarded as a carbohydrate that provides “smart energy”. Derived from beet sugar and as the first fully digestible sugar which is truly kind to teeth, it is processed like sucrose and is therefore suitable for a wide variety of beverages including sports and energy drinks, dairy drinks, tea, beer, and instant drinks. Reducing calories in bakery It isn't only the drinks category that is experiencing moving consumer thirst for all things healthy; the bakery and cereals categories are also seeing a rising demand for products which deliver health and nutritional benefits. Health is within the top two trends for new product launches across the entire bakery category. BENEO's sugar replacer ISOMALT is ideal in bakery and cereal products, as baked products with the sugar replacer have the same taste, body, colour, pore size distribution and fluffy consistency as if sugar were used but can be claimed “sugar reduced”, “calorie reduced” or “no sugar added”. Being the only sugar replacer derived from pure sugar beet it has a comparable sweetness profile as sugar as well as a sugar-like taste. As a bulk sweetener with a milder sweetening, it replaces sugar in a 1:1 mass ratio but


Oil & Food Journal Sep 2012

Company Report

is low calorie and very low glyceamic. The variant ISOMALT ST also offers food producers the opportunity of creating crispy, biscuits which are even crispier than a similar product that uses sugar because of its low solubility. It can be used in hard baked goods while BENEO's ISOMALT GS can provide the same technological benefits when used in soft baked goods. With its clean, sweet taste, BENEO's Orafti速 oligofructose acts as a natural sugar replacer. It has 30% of the sweetness potential of sucrose but far fewer calories. While sugar contains 4kcal/g, oligofructose contains 2kcal/g, which is ideal for reduced calorie or sugar-reduced confectionery, baked goods or cereals. With its good binding properties, moisture retention and additional fibre and prebiotic properties, Orafti 速 oligofructose is a highly attractive alternative to sugar in a wide range of baked and cereal products. Also, there is increasing scientific evidence to suggest that Orafti 速 oligofructose, as a single ingredient, has the potential to decrease energy intake providing substantial advantages for manufacturers wishing to formulate


Oil & Food Journal Sep 2012

food and beverages that can help the Indian population to manage their caloric intake in an efficient way. Wholegrain benefits in cereals These days, wholegrain is the exception rather than the rule. Food and drink producers alike are increasingly having to find innovative ways of combining consumers' desires for the health benefits of 'wholegrain' products, with the taste and texture of refined ones. Well known as a wholesome cereal grain, a large proportion of the nutritious ingredients of rice can be found in its outer layers and the germ; the rice bran. Rice bran contains the fibres, functional starches, proteins, minerals, vitamins and healthy plant-based fats necessary for the grain to develop. Thus it offers food producers a wide range of benefits, including optimised product stability and a high nutrient content. In addition to being hypoallergenic, wholegrain, gluten-free and rich in anti-oxidants and phytosterols, BENEO's rice bran RemyLiVe also improves the structure, shelf-life, texture and machinability of food products. Key applications for BENEO's shelf stable rice bran include cereals and bars, baked goods and meat.

In cereals it can allow wholegrain rice claims and enhances as well improved bowl-life and crunchiness. If BENEO's RemyLiVe is combined with white rice flour at a ratio of approximately 12 percent, wholegrain products such as cereals and bakery goods can be manufactured with the appropriate nutritional profile. As well as being able to make wholegrain claims, the addition of RemyLiVe to products has a wide range of technical benefits for consumers and producers alike. When added to cereals for example, RemyLiVe improves the product's bowl-life and crunchiness. The fibre and protein content in BENEO's rice bran increases the degree of hardness of the extruded end product, so cereals made from rice, wheat or maize stay crunchier for longer, whether in the pack or in the bowl. At the same time, cereals with RemyLiVe develop an even pore size and a smooth surface. As consumer trends continue to push food and beverage producers to explore the opportunities presented by functional ingredients, new combinations of existing favourites are increasingly being created.



Food Processing Directory

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301-A, Diamond Khan, Srikant Dharve Marg, Naya Nagar Circle,Mira Road(E), Mumbai-401107 T: +91-22-28115068, Tf: +91-22-28555069, Handy +91-9867992299, 9867601701 31

Oil & Food Journal Sep 2012

Made In Germany

Stable demand for food and packaging machinery "made in Germany"


Oil & Food Journal Sep 2012


n 2011, the German production of food processing and packaging machinery increased by 8.2 % attaining a volume of Euro 10.6 billion and thus reaching the excellent level of 2007. The development of the individual subsections within the food processing and packaging machinery industry varied exceedingly- half of the production volume (Euro 5.1 billion) is rendered by the packaging machinery (including beverage packaging machinery). Compared to 2010, production rose by 7.5 %.

Made In Germany Food processing machinery manufacturing is a very heterogeneous sector with meat processing equipment as the largest subsection. In 2011, production increased by 3 % reaching Euro 814 million. Machinery production thus missed the record value of 2007 (Euro 842 million) by only Euro 28 million. Bakery machinery showed a particularly high growth rate: In 2011, the manufacturers of bakery machines reached what so far is a record value. In total, the production volume rose by 17 % reaching Euro 517 million. The reason for this large production growth is mostly the strong foreign demand. Production of beverage machinery increased by almost 10 % in 2011, thus reaching a value of approximately Euro 367 million. The positive development within the German food processing and packaging machinery industry is continuing into


Oil & Food Journal Sep 2012

2012. The first three months of the current year saw an increase in orders of almost 15 % in comparison to the previous year. Foreign demand rose by 16 % and domestic orders by 5 %. Exports of food processing and packing machines: In the first three months of 2012 German engineering companies exported machinery and equipment to a value of Euro 1.6 billion thus surpassing the 2011 value of the same period by 6 %. Exports to India alone reached a volume of almost Euro 26 million during that time, a plus of 38 %. More than 20 German exhibitors at the International PackTech India / drink technology India 2012 This trade fair is an ideal platform for the food and beverage industry to get information on machinery and equipment for the production of food and beverages. More than 20 German companies will present their product and service range as well as advanced trends

to the Indian food and beverage industry at this year's event which will take place November 6 to 8, 2012, in Mumbai. The food and beverage industry belongs to the fastest growing industries of the Indian subcontinent. For years, a comparatively high economic growth, rising salaries, a growing consumption oriented middle class, a high share of young people among the population, the increasing urbanization and the spreading of modern retail concepts has raised the demand for processed and packaged food and beverages and will go on raising it for years to come – and with it the demand for state-of-the-art processing and packaging technology will grow as well. International PackTech India/drink technology India 2012 present an excellent opportunity to meet the leading manufacturers of food processing and packaging machinery and to learn about the latest

Made In Germany

developments and trends for processing and packaging in the food and beverage sector. Indo-German Trade In 2011, the trade between India and Germany reached Euro 18.4 billion (Rs.119600 crores). In 2011 Germany exported approx Euro 10.76 billion (Rs 70,000 crores) of goods to India. Out of this the machinery export was approx Euro 3.69 billion (Rs 23,790 crores). This was an increase of about 18% in comparison to 2010. The exports from India to Germany attained a value of Euro7.5 billion (Rs 48,750 crores) in 2011. This was an increase of 21%. Increased demand for German machinery in 2011 In 2011 the total import of machinery from Germany reached a volume of Euro 3.69 billion (Rs 23790 crores). This was an increase by 18 % compared with the same period of time of the previous year. In 2011 among the machinery sectors, major demand of German equipment was for Power Transmission (10.5%), Material Handling (7.6%), Textile Machinery (7.5%), Machine Tools (7.2%) and Construction Equipment & 34

Oil & Food Journal Sep 2012

Building Material Machinery (5.4%).There are other sectors like Plastics, Printing, Paper, Food processing and Packaging which are growing steadily in India. In 2010 out of approximately Euro 12.2 Billion (Rs.79072.5 crores) of machinery imported by India, Germany had a share of around 16.2 %, marginally

behind China (20.2%) and ahead of Japan (11.4%) and USA (9.2%). Maharashtra with 57% share of German investments remains to be the most attractive destination for German investments in India. Pune has lately become the hotbed for new German investments. Karnataka and Gujarat are other important destinations. The trade volume has increased nearly six times since 1991, with exports to Germany increasing five times, and imports from Germany to India almost seven times. There are more than 1300 German companies in India as on today, which have created more than 210,000 jobs. German investment in India has always been accompanied by that ever faithful partner: technology. This adhesive bond has in fact strengthened with the passage of time. Indo-German ties have come a long way in the past 500 years and both the countries have cooperated in number of areas right from machinery to space research upto marine science. While India was Germany's 24th largest trade partner in 2010 (Statistisches Bundesamt, 2011), the previous year saw India climbing up the ladder finishing as 11th largest partner in the mechanical engineering sector.

Development of German Mechanical Engineering Exports to India, 1985 - 2011 in bn. Euro 4,0 bn. â‚Ź 3,5 3,0 2,5 2,0 1,5 1,0 0,5 0,0 1985 1987 1989 1991 1993 1995 1997 1999 2001 2003 2005 2007 2009 2011

Source: VDMA


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 area-based 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 d e f a u l t , " R a i s a i d . 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 d a i r y f a r m e r s . For ensuring the success of the scheme, a committee headed by principal secretary


Oil & Food Journal Sep 2012

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 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 tamperproof pouches by Tetra Pak, Dhara had come up with many other memorable campaigns. However, of late it had not been on the airwaves. It has now created an all-encompassing positioning to mark its 25th anniversary. The Rs 350-crore edible oil brand has 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.

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 after-effects of cooking in oil. The voiceover 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.

King of vegetable


Oil & Food Journal Sep 2012


C.E.I.A – (AR) Italy …applications in the Food / Pharmaceutical / Textile / Tyre / Mining

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MASCHINPEX – Germany … for Coated / Uncoated tablets / Hard Gelatin capsules / lozenges / candies Food / Pharmaceutical / Confectionery industries etc…

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End-of-Line “BULK” Packaging Solutions from …

PATTYN Packing Lines nv. - Belgium Carton ERECTION





MOISTURE & DENSITY Measuring Instruments with

TEWS Elektronik – Germany (based on MICROWAVE Resonance technology)


CONVEL – Italy … … for LIQUID Filled Pharmaceutical (Vials / Ampoules / Cartridges etc…

Exclusive Representation in INDIA:

SNS Pro-Pack Equipments Pvt. Ltd.

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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: Web-site:

Oil & Food Journal Sep 2012

Food Safety

What are food safety equipments your company is providing to the Indian Agro & Food Processing Industry? HACCP standards demand a CONTAMINATION FREE edible product – as being consumed directly by the consumer – this can have adverse/serious/ill effect on one's health. Also important is to find out the source of the CONTAMINATION – if that has been generated during one of the previous process insides your factory – which indicates a deteriorating or damaged process equipment or the source of contamination can be traced back to the RAW MATERIAL / INGREDIENT stage. Presently we are targeting and concentrating on the 2 most important points: EXTRANEOUS MATTER or CONTAMINATION (metal / glass / plastic / rubber / stone / bone etc.) and IN-PROCESS MOISTURE (Monitoring & Control) – both having direct impact on the end-quality of the product. For the contamination detection - we represent the international leading brand CEIA from Arezzo – ITALY for a c o m p l e t e r a n g e o f M E TA L DETECTION SYSTEMS for any and all types of product forms. Also we offer X-RAY systems for total contamination detection (metal / glass / plastic / rubber / stone / bone etc.) and the latest we are introducing in INDIA is a newer (rather the most expensive) CHEMICAL Imaging Technology (CIT) and we are 38

Oil & Food Journal Sep 2012

QUALITY goes hand-in-hand with the VALUE of the product W

ith the growth of Indian food processing industry allied industry has also witness phenomenal growth. In the last 5 years due to unprecedented efforts by FSSAI, industry has started giving importance to the food safety and related machinery. SNS PRO-PACK EQUIPMENTS is one of the few food safety companies actively participating in this effort, educating food industry about its importance. Neel Desai, Director, SNS PRO-PACK EQUIPMENTS, is briefing us about their services, products and activities of their company in this interview. presently in a preliminary stages – but this will become a revolution in the coming days. For the in-process MOISTURE Monitoring we represent TEWS Elektronik form Hamburg – GERMANY. Well, mainly we resort to only sampling the raw-material or product during the process and seldom realize that based on a few grams of samples taken in to the laboratory we are rather assuming that the complete batch has reached the desired MOISTURE levels. This is only because the present instruments and methods employed have large limitations – typically the KARL FISCHER method employed to determine the Moisture content – whereas our instruments, based on Microwave Resonance Technology, can be installed right in to your process and

at various stages, thus allowing a total control of Moisture right throughout the process at every single stage. Not to mention that the end-quality of the product can be of consistent quality and with perfectly monitored Moisture – the shelf-life can as well see an greater improvement. Another benefit is, that once you are able to control precisely the MOISTURE at each stage – the savings in the energy consumption & process time can only be counted further. Our target is to allow a precise control of process time & temperature and Monitor the Moisture right from the raw material stage to the end-finished product. How user friendly they are for a common food processor? Any person who can operate a mobile phone can operate our systems – as these

Food Safety

are mainly interactive software. All the latest equipments marketed under our banner SNS are the most advanced fullyfeatured and are absolutely user friendly. Most of the equipments are able to produce their own “masters” by

fully-featured and most advanced systems that can set their own standards without human intervention – except for putting the menu ON. Today setting up and trouble-shooting on these machines is so easy that we majorly, when employed with Ethernet connectivity (to be selected as an option), we can access the machines sitting right in front of the laptop, no matter what location one is in the world. I think it is high time that potential buyers consider such kind of options that can really benefit – by not only saving a lot of time & money that it is otherwise needed for a service engineers to travel from one-place-toother and at the same time production / process is not hampered at all. Do you think FSSAI is doing a great job and in the long run these measures will help both consumers and food processors? Absolutely – these efforts from FSSAI are well directed and shall reap results soon and mainly with a single regulatory body taking the total charge of forming, regulating and implementing the laws.

automatically learning the product conditions and allowing certain amount of variations within the products – which otherwise can be immunized with the latest & smart software's we employ. What type of training and support you provide to a food processing company if they buy your technology? It is important for the buyers / users to get trained on these advanced systems – mainly for knowing the DON'Ts. As mentioned our equipments are latest With this, now the efforts remain unidirectional and targeted and result oriented. Do you see growth in demand of such kind of food safety equipments after the implementation of FSSA?


Oil & Food Journal Sep 2012

Sure this is already a sign of growth and manufacturers are already implementing or improving safety equipments slowly but surely. Obviously QUALITY goes hand-inhand with the VALUE of the product and should also be positively accepted by the consumers. . Now the consumers can expect HIGH standards for what they are buying thereafter buying sub-standard products – if they are still produced somewhere – will remain the consumer's choice. But with the strictest laws that FSSAI is implementing – no substandard products would rather be available at all in the market. In fact there should be a stringent law (or a ban) on the cheap products that are being imported from neighboring countries and encourage our INDIAN manufacturers / producers. 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? The demand for safety laws standards to be followed in food industry will have an straight impact on the demand for the related equipments and manufacturers can themselves realize that with implementation of the safety standards & policies, the VALUE & DEMAND of their own products is going to increase as well.


Oil & Food Journal Sep 2012


Oil & Food Journal Sep 2012

Check Post

Keeping Food Manufacturing What are current marketplace factors concerning checkweighing technologies? Food manufacturers are facing increasing regulations, an economic downturn, and unique and changing pressures from retail customers. On a general level, there is heightened consumer awareness about food safety issues, and this is putting pressure on retailers and the manufacturers who supply them. Manufacturers who operate globally must also contend with changing regulations and regional and geographical variations with respect to food and packaging inspection. Regulations regarding weights, net content, and maximum permitted variation values for packages vary among regions, and manufacturers need to be aware of the specific laws not only in countries where they operate but also where they export. For example, German manufacturers exporting products to the UK and the US must adhere to German packaging laws known as the Fertigpackungsverordnung (FPVO), while also complying with food and safety regulations set by the UK Food Standard Agency (FSA), and by the US Department of Agriculture (USDA) and Food and Drug Administration (FDA). In addition, measuring instrumentation and equipment within Europe is subject to guidelines set by the European Instruments Directive (MID), which is valid for all European Union (EU) members and European Free Trade Association (EFTA) countries. This is changing the way that inspection equipment is designed, and manufacturers need to consider all of these factors in determining which checkweighing equipment to install.


Oil & Food Journal Sep 2012

in Check A

Q&A with expert Kerstin Bernhart, Head of International Marketing & Product Management at Mettler-Toledo Garvens on how connectivity of checkweighers boosts productivity for food manufacturers Superior quality control is critical for food manufacturers facing threats from global recession, stricter regulations, and heightened consumer concerns about safety. New product inspection technologies enable manufacturers to centralise data collection and monitor multiple facilities in real time. This article addresses current challenges facing quality control in global food manufacturing and offers insights on how to navigate through a complex and changing regulatory landscape. There is also an increase in the number of consumer brand companies developing sustainability initiatives and adopting environmental codes of conduct to reduce waste and enhance their reputation. This, in turn, is placing pressure on their equipment and service suppliers to help them in meeting more stringent quality control and waste management standards. For example, European retailers created the Retail Environmental Sustainability Code to reduce or eliminate waste, and the code holds manufacturers to strict requirements in delivering products with the exact weight as advertised on product labels. This has the advantage of minimising product giveaway, but more importantly also lowers safety risks and the potential for product recalls due to

weight inaccuracies. With pharmaceutical and other healthcare products in particular, even slight product weight variations can adversely compromise consumer safety. Product manufacturers need to do their due diligence by providing all relevant records and data, including validation information on equipment testing and planned preventative maintenance programmes. Given these market pressures, combined with a global economic recession, it's no wonder that manufacturers are looking for solutions to operate their equipment in the most efficient manner possible. All of this has made integrated product inspection technologies more attractive than ever in the food industry. It provides a means of monitoring and evaluating equipment and processes in real time, improving quality

Check Post control management and streamlining processes. What are the greatest needs for manufacturers to help meet market demands? Two critical areas for manufacturers include gaining more control over filling operations, and documentation support. Product filling is an area where greater accuracy and product inspection technologies can help minimise waste. Documentation capabilities are also critical to help meet regulatory requirements; manufacturers need to demonstrate compliance to standards throughout every step of the manufacturing cycle. A networked, consolidated checkweighing system installed on a production line can help manufacturers meet these demands. Through system integration, manufacturers can monitor data from their checkweighers in realtime, from multiple locations. It provides an at-a-glance window into operations and enables immediate identification and resolution of problems that occur along a production line. What are the specific benefits of linking product inspection systems? There are a number of benefits by connecting a product inspection system. First, it centralises quality control so that a line supervisor can monitor operations of multiple pieces of equipment from a single station, in real time. It's possible to immediately identify a piece of equipment that is malfunctioning or in need of maintenance anywhere along the line. This allows supervisors to be more proactive rather than reactive so that line disruptions can be handled and resolved quickly and with minimal downtime. Another benefit is centralised data collection. This saves an enormous amount of labour as personnel are not needed to manually collect data from individual machines; data are instead collected online, and this also reduces the possibility of human error. It also allows managers to quickly react if some fault occurs in the production line. A networked system also leads to process efficiency. Detailed information about each checkweigher that is gathered leads to less product giveaway. An integrated product inspection system also helps


Oil & Food Journal Sep 2012

manufacturers comply more easily with food safety regulations because it improves traceability. It's easy to print reports and demonstrate compliance with packaging regulations. What are some connectivity options for food manufacturers? There are a number of software and hardware options for connecting product inspection systems depending on manufacturer needs and capabilities. If the manufacturer has a PC or PC network available, data interfaces can be installed to deliver weight data directly to the computer. Remote controls enable processors to interface with checkweighers to deliver statistics, product management and product change information for multi-line systems. There are also multi-lingual software options that integrate checkweighing, metal detection and x-ray devices within a line to give an at-a-glance, holistic overview of an entire production process. Other connectivity options include interface modules and object linking and embedding servers for process control. These linking technologies enable automatic communication between production line machinery and therefore provide a more accurate and extensive p r o d u c t i o n o v e r v i e w. Va l u a b l e information such as mean value charts and product reject reports can be accessed and produced easily. What are the disadvantages of not linking a product inspection system? If food manufacturers do not network their inspection systems they put themselves at a competitive disadvantage. They will need additional personnel to monitor weighing processes and collect data manually. With no centralised data collection, this means personnel would be charged with developing many more written reports. The more manual reports, the greater the probability of errors. Without a linked system it is more difficult to optimise a production process. Underor over-filling products cannot be monitored as easily, and this lack of control results in more product waste and inevitably to higher costs. Without a connected system, manufacturers are more vulnerable to damage to their reputation. If compliance data or traceability reports are needed immediately, it will take longer

to generate. If there is a product recall, a company's reputation can be damaged easily by not supplying accurate data immediately. W h a t a re s o m e c h a l l e n g e s t o implementing connectivity solutions? Perhaps the greatest challenge is overcoming the fear that installing a linked system within an IT infrastructure will be time consuming and will result in downtime. This can be mitigated if manufacturers chose an experienced equipment and service supplier. Another challenge is data security. As with any networked application, companies need to guard against potential hacking. Ultimately, however, perhaps the greatest challenge is failing to leverage the data that is generated once an integrated system is installed. Data need to be analysed in order to optimise process performance. Without taking advantage of data, you are wasting your investment. What is the future of connectivity for checkweighing systems? Overall, a big trend is manufacturing equipment that will make installation of connected systems easier and quicker to implement. Another trend is remote diagnostic servicing and the ability to analyse the “health� of a piece of equipment through data analysis. Clearly, the industry trend is for connectivity, and we will be seeing more manufacturers making purchasing decisions with an eye toward networking their manufacturing to remain competitive and ensure product safety. About the Author Kerstin Bernhart is the Head of International Marketing & Product Management of Mettler-Toledo Garvens responsible for global marketing activities and product portfolio management in the field of checkweighing applications and solutions. With experience in leading roles in Marketing and Product Management in different industries, she is responsible in transforming complex technical issues into clear customer value messaging, global solution launches, product development, research and checkweighing development collaboration as well as brand strengthening and marketing strategy creation.

Food Flavors


Oil & Food Journal Sep 2012


Oil & Food Journal Sep 2012


Cognex Introduces Entry Level Vision System with Autofocus and Integrated Lighting


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 effort.” Integrated Autofocus The built-in autofocus capability of the In-Sight 7010 makes it ideal for production situations requiring regular part changes, or applications that require the vision system to be placed in hardto-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 fine-tune focus levels manually with the interactive software. “All of this allows seamless part change over without any manual adjustment of the lens,” said 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. 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.


Oil & Food Journal Sep 2012


India to produce 191 million tonnes of



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%

40 47

by 2020

of the country's gross domestic product. We need 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

Oil & Food Journal Sep June2012 2012

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.



Oil & Food Journal Sep 2012


Oil & Food Journal Sep 2012


We should not be satisfied with a growth rate of anything less than 20% a year How do you look at the Indian food processing industry for the growth of your company? The food processing machinery industry in India can be split into 3 major segments: 1 International machinery manufacturers 2 Professional Indian companies with a focus on quality 3 Unorganized Indian companies with focus on low cost Currently about 75% of the business is with the third segment. This at times results in poor quality of final product and this is partly a reason why export of processed food from India is quite low even though India is one of the largest food producers in the world. But we are now seeing a trend that more and more customers are moving to segments 1 & 2. We are one of the best known names as an Indian machinery manufacturer with a high focus on quality. We have a large manufacturing set-up with latest machines and a highly professional team. Our customers claim that our quality is equivalent to some of the best international companies. Hence some of the customers that purchase from segment 1 are also moving to us. Given this trend, we are seeing good growth in our company and we expect this trend to continue in the future. Even after bad growth rate allover in the country industry had a growth rate of more than 12% so far, what is the driving force behind it? The dependence of the food processing industry on other sectors of the economy is low. Hence the growth rates of the 50

Oil & Food Journal Sep 2012


stablished in 1996, a fully integrated engineering company governed by Vimal Pahria and his son Rahul Paharia. Mr Paharia is a dynamic person with immense knowledge about the fruits and vegetables processing. They have a team of design engineers, production engineers, management professionals and food technologists with several years of experience and a highly skilled workforce. They carry out complete design, engineering, manufacturing, supply, erection and commissioning of plants and equipments. We have given the extract of the interview with Mr Paharia below……………… food processing industry and the economy are not correlated. Also, there are some positive factors about the industry like steady increase in acceptability of processed food products i n I n d i a , p r o a c t i v e m i n i s t r y, encouraging state governments etc. due to which we are seeing a good growth rate. But I personally believe that the growth rate of 12% is nothing to cheer about. The industry is in its infancy and the base is so low, we should not be satisfied with a growth rate of anything less than 20% a year. What are the products and services you are giving to the food processing industry in the country and what the areas of focus for your growth? We are focused on the fruits and vegetables segment of the food industry. We provide complete turnkey plants and machinery for processing fruits and vegetables. We manufacture machinery for the following applications:

· Canned fruit pulps · Mango, Guava, Papaya, Pineapple etc. · Frozen fruits and vegetables ·Green Peas, Corn, Mango cubes, Carrot, Cabbage, Okra etc. · Tomato Ketchup, Puree, Paste · RTS beverages, RTS foods · Jams & Marmalades · Concentrated fruit juices · Dehydrated vegetables · Onion, Potato, Ginger etc. We are an end-to-end engineering firm and our activities stretch from designing equipments to installing them at client's site. Freezing is now widely considered the best technology for preservation of foods and more and more plants are coming up with this technology. Hence turnkey plants for frozen vegetables in an important area that we are focusing on. What are you future planes for

Interview further growth of your company to meet ever growing demands of the food processing industry? We a r e f o c u s i n g o n developing more and higher capacity equipments. Mega Food Parks are coming up all across India and most of them are looking at setting up high capacity plants. For canning plants we can now supply preparation and processing equipments up to 20 tons per hour. Recently, we have supplied the complete preparation line for the largest frozen vegetables plant in India in the state of Punjab with a capacity of 15 tons per hour. Another avenue for growth in the future could be manufacturing equipments for large international suppliers of food processing machinery.



Oil & Food Journal Sep 2012

Since importing machines is quite expensive for Indian companies, they are looking for cheaper alternatives. Cost of machinery manufacturing in India would be cheaper by 30-40% as compared to doing it in Europe. International machinery suppliers can increase their market share in India by getting their equipments manufactured in India by high quality manufacturers like us. Any new product/service you are introducing/displaying at International Foodtec 2012? We are going to display the latest design of the green peas depodding machine. Using this equipment the losses in the peas processing plant can be brought down significantly. We are also displaying our multi-vegetable washer, continuous vegetable peeler, 2 in 1 pulping machine and our automatic can filling system. All the equipments have some innovative elements present which is different


Oil & Food Journal Sep 2012


Oil & Food Journal Sep 2012


Ishida India, announced the launch of their new product, ISHIDA LQUID FILLING SYSTEM.


esigned and manufactured in India for all types of liquids, oil, paints, printing inks, chemicals etc. with capacities ranging from 50gm to 1500 kg barrels. Equipment is constructed from rugged, powder, coated steel structure with GI steel pipe to receive fluid from feeder pipe line. Pneumatic system controls up/down movement of nozzle, with tray underneath the nozzle to prevent falling of droplet on the weighing platform. With coarse and fine filling flow system, the unit is controlled by PLC and dedicated electronics from the load cell to the weigh indicator, Ishida Liquid Filling System provides Ultra-precise accuracy.

Ishida India, a 100% subsidiary of Ishida Japan was established in April 2007 in response to the surging customer demands in India. Located in Gurgaon, Harayana, the company provides weighing and packaging solutions to the Food, Pharmaceutical and other Industries of the highest quality from last 5 years successfully and ensures the same quality and accuracy of new product. For further details contact: ISHIDA INDIA PVT. LTD. 382, Ground Floor,Udyog Vihar, Phase II,Gurgaon,Harayana 122 016. Phone : +91 124 3854392, Fax : +91 1 2 4 3 8 5 4 3 9 3 e m a i l :

HRS showcases innovative food processing solutions at International Foodtec 2012 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.


RS 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 54

Oil & Food Journal Sep 2012

“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 state-of-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.

News Coca-Cola to relaunch RimZim of '80s


oca-Cola plans to relaunch RimZim, once a popular masala cola brand which it acquired from Ramesh Chuahan in the 1990s. Last year PepsiCo revived Duke's which was discontinued in 2004, and earlier this year Coca-Cola reintroduced Citra, a clear lime drink. Coca-Cola plans to revive the RimZim brand in parts of north India and will give it a contemporary packaging, signalling the rising element of localization in the portfolios of the two big cola companies. The cola maker had attempted to revive the brand with a strong presence in Maharashtra a decade ago, but failed. In 1994, Chauhan sold his popular and home grown beverage brands, including Thums Up, Gold Spot, Limca, Maaza, Citra and RimZim, to Coca-Cola, out of which Thums Up, Maaza and Limca were retained by the world's largest cola maker while the others were junked. RimZim's is being relaunched in keeping with a brand study conducted by

Coca-Cola that indicated a strong recall of the brand among consumers, a company official said. In the last one year, both the cola majors have been bringing in regional flavours to broaden their basket of offerings to consumers. "Till a few years back, the focus was on the power brands which were largely global. These companies were following the global line which is rapidly changing now. India is a multitaste oriented market where the more localization a brand does the bigger share it will have," said Harish Bijoor of Harish Bijoor Consults, a branding advisory firm. The masala soda category is estimated to be around Rs 500 crore with both PepsiCo and Coca-Cola being the two big organized players in the space. RimZim used to be a popular brand in the 80s and 90s. Debabrata Mukherjee, VP, strategy and innovations at CocaCola India, said, "The Indian market has a lot of growth potential and the opportunity in the packaged beverage

segment is immense. Rimzim has a distinct Indian taste." India has emerged as one of the fastest growing markets for Coca-Cola and its CEO Muhtar Kent, on a recent India visit, announced an investment of $5 billion till 2020. Coca-Cola India has already piloted Citra and Crush as soft launches in very limited retail outlets. "Most of our old brands are back in the market. RimZim is perhaps the last remaining. We will see how they do in the market and then accordingly take them national," Mukherjee said. PepsiCo, which acquired Duke & Sons from the Pandole family in 1995, reintroduced it in a retro avatar last year in Mumbai. "We have received a great response from consumers and retailers across Mumbai. With the addition of this new range of beverages to our vibrant portfolio, we look forward to further address pockets of opportunity and strengthen our regional presence," a PepsiCo India spokesperson said.

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


Oil & Food Journal Sep 2012

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.”


Oil & Food Journal Sep 2012


Oil & Food Journal Sep 2012

Retail Way

Fellowship of the Food Chain a new beginning in food values By: Dr. J. Lewis


ood Acts are enacted with the same frequency as sighting comets; about once every 75 years or more. India since independence has only its second food law replacing its predecessor - the Prevention of Food Adulteration Act 1954, by the Food Safety and Standards Act 2006 (FSSA 2006). Also like the magnitude of comet sightings, food values in India are slated for dramatic shifts – the first being safety. Google food safety today and the Food Safety & Standards Act 2006 (FSSA 2006) pops up to be followed by the Food Safety and Standards Authority of India. No other regulator gets such a prominent position on food safety. The primary object of the Act is to ensure safe food to consumers – a basic human right. A new defining paradigm of food business operations now embraces the entire food chain from production, import, storage, transportation, distributors and retailers. Witness the large number of Food Business Operators (FBO) queuing up for obtaining a license or registration estimated around 55 million, it presents a herculean task for the Food Authority. Food Business Operators (FBO's) will no longer be content with ' minding their own business' or for that matter 'minding the store' – they will now mind the food 58 Oil & Food Journal

Sep 2012

Retail Way chain. Why is this happening? What lies beneath this reorganization and overhauling? It is the consumer's right to receive and consume safe foods. Millions of people fall ill and many die as a result of eating unsafe and poor quality food. Food and waterborne diseases are leading causes of illness and death in less developed countries, killing an estimated 2.2 million people annually, most of whom are children. In developed countries, it is estimated that up to one-third of the population is affected each year, and cases reported account for about only 10%. Loss of quality or incursions of food pathogens can happen anywhere in the chain. A perfectly safe and high quality food package can reach the consumer in a defective condition if not stored or transported appropriately. Regulators and regulations should more realistically monitor the chain rather than targeting food packages on market shelves. Safety cannot be 'tested' in the market place – a post facto and unassuring activity. Safety is all about prevention of an adverse event happening. FSSAI has its task cut out with the need to lay down a risk framework to manage the chain – a mandate of the Act. In the ultimate analysis – its the chain that assures consumers that the food they consume is safe, of reliable quality and capable of Thomas Verghese, CEO self correction (traceability). In 2009 an outbreak of salmonella contaminated peanut butter in the US resulted in 8 deaths, 683 illnesses and recall of over 400 products. The contamination emanated from a single FBO whose market share was only 2.5% - but consumers stopped buying all peanut products of all brands resulting in $1billion loss to the sector and sales dived by 25%. The chain – peanuts to peanut butter - suffered more than the individual FBO. Fellowship of the chain is not a mere idea – it's a key business objective to mind the business of those you do business with. The Food Safety Management System (FSMS) - pre-requisite for a license under the new regulations – includes 59

Oil & Food Journal Sep 2012

measures of safety, traceability, food recall, third party audits, certifications etc. Consider one of those deliciously hot pizza's delivered to the family. There's a long list of ingredients that goes to make it: wheat, sugar, salt, tomatoes, onions, cheese, olives, pepperoni, chicken, spices etc – more than 30-50 ingredients being bought, with each ingredient probably changing hands a dozen times on its way from the farm to the pizza guy. The 30- 50 ingredients in this one meal could easily have gone through 100 different suppliers, handlers, processors spread all over the globe. The trust that the meal is safe is based on what you have of 100 different factories — most of them you've never heard of. The brand of course is your ambassador of safety – however it would all be more assuring if this is verified by the collective 'fellowship' of the chain. With a rising middle class population seeking self administered health and wellness interventions, dietary supplements, nutraceutical are now a flourishing new business for food and pharmaceutical companies. FSSA 2006 recognizing these aspirations of self help has provided regulatory space for the marketing of these products in India. Many dietary supplements are multi component systems comprising anywhere from 2-20 ingredients, obtained from a few dozen suppliers. Hardly any processing happens at the final manufacturing end except for formulation, mixing, encapsulation and packing and the product safety profile is dependent on supplier food safety policy. Special mention may be made regarding metal contaminations that add on to the daily intake. For example FAO/WHO considered that it was not acceptable if 30% or more of the acceptable daily intake of a particular heavy metal derived from food or drinking water or both was accounted for by the additional consumption of dietary supplements. This is a food category that may be patronized by vulnerable groups and where contaminants are known to pose high risks should be set at a level which is as low as reasonably

achievable (ALARA). Such approaches ensure that food business operators apply strict measures to reduce the contamination as far as possible. Further some of these nutrients may find their way into food formulations for infants and young children – it is expected that the chain will establish the lowest maximum levels, which are achievable through a strict selection of the raw materials used for the manufacturing of nutrients/supplements for infants and young children. Nutrient suppliers would need to demonstrate up front good manufacturing practice by declaring the maximum limits of metal contaminants or toxins in their product specifications. Functional foods and with risk reduction or enhanced function benefits are another emerging category which will involve specific nutrients that have proven “ingredient – health relationships'. Ingredient must be sufficiently characterised for risk assessment and food manufacturers should ensure that only such ingredients are supplied to them where convincing evidence of safety is demonstrated. For decades manufacturing industries were concerned with their own Quality Control System without much oversight on suppliers or other members in the supply chain before HACCP was developed. Focus has now shifted to extended obligations beyond the factory in the 'farm to fork' expression. The food chain very simply consists of seven steps: animal or crop production, slaughter or harvest, raw product production, processed product, transport, distribution, food service or retail operations, and consumption. Processed product is central in current thinking of control and enforcement. It is at this step that effective controls, such as cooking, drying, acidification, or refining are available to eliminate significant hazards. Most HACCP activity appeared to focus around the processing site where the product was 'assembled or processed' for the marketplace. For example canned foods once processed under HACCP conditions are safe for use. Note that

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Event Report food safety is assured by process control, not by finished product testing. However with emergent food categories like dietary supplements it is now likely that HACCP may be focused around the suppliers ' product' and less on the ultimate manufacturer to market. When you think chain – you see the weakest or the strongest link and where risks and safety lie. . Recall the EU event reported a year back on the fresh fruit and vegetable supply chain coming to an alarming standstill after the outbreak of E.coli, with millions of Euros lost every day because of trade restrictions after the event. The outbreak resulted in 22 deaths and more than 2200 people ill on account of reportedly consuming Spanish cucumbers and belatedly shifted to bean sprouts, damaging the reputation. Consumers are living in anxious times often believing that food bought is safe to consume. When outbreaks and recalls


Oil & Food Journal Sep 2012

occur they understandably panic and refuse to buy any food item associated with but safe to consume. Everyone in the chain suffers – producer to consumer – good reason to shift to a new concept in food safety – fellowship of the chain. About the author: D r. Joseph Lewis is a regulatory consultant with over 20 years of experience. He has been involved in food regulations, being previously a member of Central Committee of Food Standards (CCFS) and now o n F S S A I Scientific Panel. He has regulatory

experience with Indian and multinational food companies. He is a consultant with Media Medic Communications for Health Foods, Nutraceutical & Dietary Supplements.




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.”


Oil & Food Journal Sep 2012

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.

D u a l a t t r a c t i v e n e s s “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 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.”


Oil & Food Journal Sep 2012


Oil & Food Journal Sep 2012


Oil & Food Journal Sep 2012

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