December 2020

RNI No: MAHENG/2018/75095

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY

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December 2020 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Publishers desk

Dear Readers; Hello!

The global natural and organic flavour market is estimated to account for over US$10.6 billion in terms of value by the end of 2027 and is predicted to grow at a CAGR of 8.1 per cent during the forecast period of 2019 to 2027, as highlighted in a report published by Coherent Market Insights.

Growing demand for organic and natural flavors from the food and beverage industry is primarily fueling the market growth of organic and natural flavors over the forecast period. Flavor has a huge demand in the overall food ingredients market due to a high preference for natural or organic flavors by consumers which are expected to fuel the market growth of natural and organic flavors over the forecast timeframe. Moreover,

expanding food and beverage industry around the globe due to the entry of various players is further expected to propel the market growth of organic and natural flavours.

Increasing launch of spicy flavours in different edible products is expected to offer ample opportunity area for manufacturer engaged in the food and beverage industry. Consumer preference for hot and spicy flavor

is spreading across the world. For instance, in July 2019, Wonderful® Pistachios launched two new flavors to its Wonderful Pistachios No Shells offerings—Chili Roasted and Honey Roasted—two distinctive flavors that allow the brand to reach two contrasting categories of snacking fans; those seeking heat, and those who enjoy a sweet escape.

Thank youn

PREMIUMISATION OF NUT AND CHOCOLATE-BASED SPREADS

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By Mr. Dheeraj Talreja, President – India, AAK Group

he Global Sweet Spread Market is forecasted to grow at a CAGR of 3.2% during the forecast period (20192024) according to a recent report.

The growth within this market can be attributed to the rising popularity of quick and healthy morning meal replacements among office goers and younger population.

Chocolate and Nut spreads are referred to as sweet chocolate or nut based flavoured pastes which are mostly used on bread, toasts, pancakes and other grain products.

These spreads have become an integral part of breakfast and evening snacks. Resurging interest in home baking and cooking due to COVID-19 pandemic led lockdown has increased the frequent consumption of sweet spreads across the globe. The market for chocolate and nut spread is growing due to the rise in consumption of chocolate spread over a piece of bread for breakfast, and children are more inclined towards it. Consumers crave for indulgent, luxurious chocolate and nut experiences that combine flavour with emotional satisfaction.

The use of chocolate spreads is no longer restricted to being an accompaniment for traditional desserts and treats such as waffles, toast and crumpets, it has expanded into new culinary areas such as a melted dipping sauce for fruit and as a versatile baking ingredient. During the lockdown, consumers used chocolate or nut spreads for cakes, cookie fillings and ice-cream toppings as part of their home-baking indulgence.

Major brands in India like Hershey’s

and Nutella witnessed a sharp increase in their sales as home-baking were one of the major trends during the lockdown period. People bought in more volumes as the frequency of visiting stores had declined. Besides the value of the purchase had also gone up as consumers were spending more time in the kitchen.

With consumers becoming increasingly aware of a healthy diet and lifestyle, the list of ingredients, particularly with chocolate, is cleaner with no additives, no preservatives and with natural flavours, and the choice of free from products is increasing. Classic flavours such as nuts, caramel or dessert are always popular among the consumers. But coffee spread is a new flavour profile that is gaining popularity along with other exotic preferences such as unusual fruits and even vegetables.

The premium trend remains strong with fine flavours and single origin claims have become popular among consumers. There is also some interest for sweet and salty combinations; for example salted roasted almonds spread.

Nut butter or spreads fit into the health and fitness revolution and is gathering momentum as people recognise the wholesome goodness and nutritional benefits of nut butter or spreads. This is because ‘healthy eating’ has been reinvented, thanks to the COVID-19 pandemic. With many eating fewer carbs (fuelling a decline in bread), protein and fats are in demand. Nut butter and spreads are rich in both and also low in carbs. Peanut butter has led the way for other nut-based spreads like almond, cashew, macadamia

nut, coconut, and walnut to enter the industry and offer a wider variety of spreads for consumers to choose from.

Nut based spread industry is highly competitive with private labels providing competition to major brands, in terms of product innovation as well as price. Higher competition is also forcing many established international brands to differentiate their products from its local producers, leading to product innovation in the market.

Consumers are constantly looking for healthy snacks made from natural ingredients. Hazelnut butter brings great opportunities for manufacturers who are looking for protein-rich foods from a plant-based source. Hazelnuts contribute significantly to the chocolate and nut spreads taking over the market, with continued promise of growth.

Versatility in chocolate hazelnut spreads has put it among all breakfast menus or dessert item in equal measure.

Nutella shakes, sandwiches, pizzas are extremely growing demands among young consumers.

With the rise in the working-class population around the world and to cater the needs for various breakfast and snack food for children, the easy-to-make category of breakfast will always be trendy and consumers always up to try new tastes and innovations, in terms sweet spreads.

Various spread companies have introduced sweet-based spreads that can deliver both health and taste requirements, after the popularity of jam and jelly, among which chocolate, peanut spread, and almond spread flavours are gaining popularity, especially among the youth population.

The increasing trend for snackification is fuelling the growth of chocolate and nut based spreads market during the forecast period.

The availability of regional products at a convenient price is creating competition in the market. Another important fuelling growth into the market is low-sugar and low-fat alternatives, especially in the form of natural/organic spreads, with functional attributes. It is important for marketers to have the right selection of oil and fat in delivering good quality product and various companies like AAK help create solutions which adhere to this segment and providing value to their businesses. n

Food And Beverage Matrix | December 2020

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BENEO LAUNCHES FIRST EVER INSTANT FUNCTIONAL RICE STARCH FOR CLEAN LABEL

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eneo has launched its new precooked functional native rice starch, Remypure S52 P. For the first time, it allows food manufacturers to produce clean label food preparations, such as cold processed sauces, dressings, dairy desserts and bakery fillings with an instant functional native rice starch.

The new ingredient delivers soft and creamy textures and excellent product stability, even under harsh processing conditions such as shear and acid.

It is available now across the globe, enabling food producers to further embrace the clean label trend, using rice starch. As consumers continue to avoid products that contain artificial ingredients, transparent and simple labels are on the rise worldwide.

Recent research has shown that one in four food and beverages launches carry a clean label claim and this increases to one in three for sauces and seasonings.

Applications such as food dressings, sauces and dips, bakery fillings, or dairy desserts, traditionally have to withstand acidity and/or high shear during preparation, and it can be challenging to maintain optimal functionality under these conditions.

The functional native texturiser productprovides manufacturers with the perfect solution to this problem. This pre-cooked starch performs just as well as modified starches in cold processing conditions that involve low pH and/or high shear, whilst being clean label at the same time.

Consumers worldwide are looking for authentic and natural ingredients.

For example, half of consumers in Asia see healthy eating as a goal and are increasingly demanding more naturalness.

According to recent global research, when asked why consumers were interested in eating cleaner, almost three out of every five consumers (62 per cent) said it was because it was healthier.

Rice is seen as a familiar and healthy ingredient by the large majority of consumers. Furthermore, it brings added creaminess and mouthfeel to any recipe, thanks to the unique characteristics of the rice starch granules. It has performed well in taste trials, with spoon able dressings, ranch dips and bakery creams tested all receiving positive feedback, particularly regarding the recipes’ creamy textures and stability.

Benoit Tavernier, product manager specialty rice ingredients,Beneo,said,

“With the increasing demand from consumers for transparent product labels, we are always looking for ways to help our customers meet these market demands. Remypure S52 P has been developed for food producers searching for an instant clean label texturiser for food preparations that can withstand harsh process conditions, whilst giving an additional creamy aspect to the texture of the end product. It is the first rice starch of its kind on the market for this type of application and has already been well received in a range of taste tests.

With the now extended Remypure range of functional native rice starches, Beneo is well set to support existing and potential new customers in their development process of various new clean label products.�n

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December 2020 | Food And Beverage Matrix

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aw fruit and vegetable juices are high in nutritive value but at the same time very sensitive with high possibility of bacterial contamination, making it risky for consumption. They have very less shelf life, which restricts the consumer from being able to store and enjoy the drink for a prolonged period of time. Pasteurization is one of the most popularly applied method for processing of fruit juices, fruit based juices. Fresh juices are active ground for live pathogens, which multiply fast when not contained with proper processing. Pasteurised juices become safe for consumption with reduced risk of infection. It also makes the juice last longer in good condition as the growth of microogranisms is eliminated. The pasteurization process destroys pathogenic microorganisms by heating the product to a specific high temperature for a brief period and cool down to desired temperature as required for the end packaging. The most common fruits and vegetables processed through pasteurization or aseptic processing are: mango,

JUICE PASTEURIZER orange, guava, pomegranate, apples, pineapples, tomatoes and others.

HRS has the expertise in thermal process technology and is well known for providing systems for pasteurization, aseptic processing and turnkey processing lines for fruit pulp, juices and beverages. HRS has a range of pasteurization systems designed for various types of juices.

These systems enable continuous processing of juices. They are customdesign to suit capacity ranging from 2000 LPH up to 40,000 LPH depending on customer requirement.

Juice pasteurizers from HRS are skid mounted integrated with ECOFLUX* MI series corrugated tube heat exchangers which can be customized according to the process requirement.

The ECOFLUX* Corrugated Tube Heat Exchanger (CTHE) MI Series is the key thermal processing equipment in the juice pasteurization process.

Corrugated tubes make it possible to achieve uniform product heating and maintaining natural aroma and taste of the final product. Turbulence created at the tube surface due to corrugated pattern results in minimal fouling in the system. The high heat transfer coefficient and negligible product fouling on the tube surface allows for continuous processing, longer running time and minimal maintenance requirements. It is also used for applications like pre-heating, heating, cooling, chilling processes as part of the overall plant set-up. In many plants, these pasteurizers have an integrated Cleaning-in-Place (CIP) System to ensure complete automated cleaning of the entire pasteurizer without dismantling in a series of circulation of water and prescribed food grade safe cleaning fluids.

HRS juice pasteurizer also consists of , Stainless steel balance tank with level controllers, flow and temperature Controllers, Modulating valve, Sanitary flow diversion valve, Centrifugal type feed/ transfer pump, Holding coil to heat the product at desired temperature. HRS offers juice pasteurizers which can configured in , Hot fill for PET, Cold Fill for carbonated fizzy drinks, Aseptic brick filling packaging Industry is working towards meeting the growing demand of fruit juices and HRS is playing a key role in providing the right technology for it. Our team is agile to ensure the quality requirements required for our customers and the end consumers are met with utmost care, safety and the best to taste!

About HRS Process Systems Ltd. HRS Process Systems Ltd. is renowned name in thermal heat transfer technology for its innovative and sustainable range of products like ECOFLUX* corrugated tube heat exchanger, HRS FUNKE Plate heat exchanger, heat exchanger based systems, complete beverage processing lines, nutraceutical processing systems, Aseptic sterilizer and Filler (monobloc), hygienic piston pump etc.

These products are offered applications like pre-heating, pasteurization, aseptic sterilization, aseptic filling and evaporation. HRS has supplied a range of pasteurization and sterilization systems with its hygienic and energy efficient ECOFLUX* corrugated tube heat exchangers. These range of heat exchanger based systems are engineered combinations of Ecoflux* CTHE (K, MI, DT, AS series), HRS Funke plate heat exchangers and supporting components with PLC controls and automation to fulfill process requirements. These systems give the advantage of longer running times because of corrugation pattern functionality. HRS group has its presence in various countries through business offices strategic tieups to ensure reach of heat transfer technology across the globe. To know more, please visit www.hrsasia.co.in. or write to us at info@hrsasia.co.in. n

MOFPI ISSUES NEW GUIDELINES FOR SHORT-TERM INTERVENTION UNDER OPERATION GREENS

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he Ministry of Food Processing Industries (MoFPI) has recently updated the guidelines for short-term intervention under ‘Operation Greens’, and included more vegetables and fruits under the plan, as per the announcement in May this year by Union Finance Minister Nirmala Sitharaman.

Previously, the covered fruits included mango, banana, guava, kiwi, lichi, papaya, citrus, pineapple, pomegranate and jackfruit while the vegetables covered included French beans, bitter gourd, brinjal, capsicum, carrot, cauliflower, chillies (green), okra, onion, potato and tomato.

The updated fruit list includes orange, kinnow, lime, lemon, apple, almond, aonla, passion fruit, pear, sweet potato and chikoo, while, the new vegetables included in the list are cucumber, peas, garlic, large cardamom, pumpkin, ginger, cabbage, squash and dry turmeric.

Operation Greens is a Central sector scheme and was announced initially for integrated development of Tomato, Onion and Potato (TOP) value chain with a budgetary allocation of Rs 500 crore. The scheme has twopronged strategy of price stabilisation measures (for short-term) and integrated value chain development projects (for long-term).

Government as part of Atmanirbhar Bharat Package, upgraded Operation Greens and extended all fruits and vegetables (TOTAL). Under the plan, 50% subsidy will be given on transportation from surplus production to deficient markets and 50% subsidy on storage, including cold storages.

Minimum quantity to be procured and transported/stored per applicant (may consist of one or more than notified crops) will be 100 MT for FPO/FPC, co-operative, individual farmers; 500 MT for food processor, exporter, licensed commission agent; and 1,000 MT for retailers, state marketing/cooperative federation, according to the MoFPI note.

Food processors, FPO/FPC, cooperative societies, individual farmers, licensed commission agent, exporters, state marketing/cooperative federation, retailers and so on engaged in processing/ marketing of fruits and vegetables are eligible entities.

The MoFPI note also defines the category of the eligible entities for claim application. MoFPI is the nodal agency for food processors, FPO, FPC, cooperative society, state marketing /cooperative federation and retailers while for exporters, APEDA is the nodal agency.n

Food And Beverage Matrix | December 2020

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ARLA FOODS INGREDIENTS CUTS CO2 EMISSIONS BY USING BIOGAS

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rla Foods Ingredients has saved a r o u n d 60,000 tonnes of CO2 a year and aims to help infant formula manufacturers cut their greenhouse emissions.

fossil fuels and investing in greener energy sources such as biogas is an essential element of this ambition.”

that customers will save as high as 24,400 tonnes of CO2, while also increasing their output.

According to Arla, lactose is usually supplied in a wet blend which has to be heat-treated and spray-dried before packaging, which is a highly energyintensive process. By using its dry blend lactose version, Arla estimates

Andersen continued: “Like us, our customers are increasingly focused on becoming more energy-efficient, and the use of dry blend lactose is a great way for formula manufacturers to reduce their emissions.”n

The ingredients company has achieved the savings by using energy from biogas. Meanwhile, it is investing in its dry blend lactose production capacity, in order to help infant formula manufacturers cut their emissions by as much as 25%.

The two initiative form part of its Green Ambition 2050, the sustainability strategy launched by Arla Foods, as it aims to become carbon net zero by 2050.

Since 2019, Arla Foods has received methane from a biogas plant which processes manure from Arla farms, as well as production waste.

To date, green sources such as biogas supply over 30% of the energy needs of the company’s production facilities in Denmark.

Arla Foods Ingredients’ two largest production plants has two 4000 horsepower biogas engines that convert methane into electricity.

In 2019, CO2 emissions from the two plants totalled 105,000 tonnes, representing a reduction of 62,000 tonnes.

“Arla Foods Ingredients has always been an example of a circular economy because we convert whey, which used to be considered waste, into high-value food and nutrition products,” said Henrik Andersen, CEO at Arla Foods Ingredients.

He added: “Now we’re taking new steps to reduce our carbon footprint and help protect the environment for future generations.

Reducing our use of

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That’s what Planit is all about. Tailored solutions and services that help our partners keep ahead of consumer demand. Are you ready to take plant-based mainstream?

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December 2020 | Food And Beverage Matrix

INTER FOODTECH – SNACK & BAKETEC - PAC MECHEX: TRADE FAIR TRIO WITH A FRESH APPROACH TO TECHNOLOGY DISSEMINATION AND PURPOSEFUL NETWORKING Inter FoodTech 2021 will be one of its kind trade fair covering the entire end to end technological requirements of food and beverage industry and packaging industry which is scheduled during August 26 – 28, 2021 at Hall no. 4, Bombay Exhibition Centre, Mumbai. This is a brand new trade fair backed by team with over 15 years of experience in organizing B2B trade fairs on food & food processing and packaging industry.

Conceptualized to offer something for everyone associated with the food processing industry, Inter FoodTech with its well curated supporting programs and interactive experiences create ideal opportunities for industry members to interact with existing and new connections.

With Snack & BakeTec, a specialized trade fair catering to the specific technological requirements of snacks, bakery and confectionery industries & Pac MechEx, international exhibition on packaging material, technology, machinery & services as co-located trade fairs, it will form a perfect synergy making this trade fair trio - a comprehensive and distinctive platform for the complete food and beverage Industry to upgrade and network.

Indian food processing industry is one of the few industry sectors in India which has survived the disruption caused by the pandemic. Trends like work from home, healthy snacking, customers open to try innovative food products, etc. which are here to stay, throw enormous business opportunities for food processing companies. To cater to such demand and to maintain best possible safety standards and optimum production, food processing companies are

exploring ways to streamline their production facilities from time to time.

Inter FoodTech along with its colocated trade fairs Snack & BakeTec and Pac MechEx will bring in new dimension to a trade fair experience in India via using innovative promotional tools, organizing live demo factory, well curated supporting programs, etc.

Leading technology suppliers to food and beverage and packaging industries like - Autobake Productions, Axtel Industries, BBL Foods, Catalis Packaging Technologies, Dynamech Engineers, Kanchan Metals, Kiron Food Processing Technologies, GEA, Heat & Control, New Era Machines, Pace Packaging, Pakona Engineers, Repute Engineers, Saurabh Flexipack, Serac Asia, Shreetech Universal Technologies, Siddhi Vinayak Agri Processing, Standard Machinery Corporation, Vedic Pac-Systems and many others have already blocked their space in this trade fair.

Thanks to our innovative and effective visitor promotions, food start-ups; micro, small and medium enterprises; large Indian food processors and multinational corporations in processed food & beverage manufacturing space will make their presence felt at Inter FoodTech 2021.

Exhibitors profile of Inter FoodTech, Snack & BakeTec & Pac MechEx will broadly cover: • Grainbased food processing technology • Snack processing technology • Confectionery & chocolate processing technology • Bakery technology & equipment • Meat processing technology • Fish processing technology • Dairy processing technology • Sweet processing technology • Edible fat

and oil technology • Starch production plants • Noodle & pasta technology • Potato processing technology • Vegetable and fruit technology • Delicatessen and convenience food technology • Beverage technology • Ice cream technology • Coffee processing technology • Tea processing technology • Aroma, essence and spice technology • Ingredients & auxiliary material • Packaging material • Packaging machinery • Printing, coding, marking, stamping, sleeving, labelling & imprinting machines • Robotics, operating equipment & auxiliary devices • Food safety & quality management • Automation, software & control equipment • Operating material, environmental technology • Refrigeration, air Conditioning, heating & ventilation technologies • Conveying, transport & storage facilities, logistics • Component,

assemblies, surface technology & accessories.

About the organizer: VA Exhibitions Private Limited is a team of professionals led by individuals with over 15 years of experience in organizing successful trade fairs in India and abroad and with in house expertise in all aspects of trade fair organization, right from ideation to exhibitor and visitor promotion to onsite management. The core competency of VA Exhibitions is the industry connect and ability to organize successful trade fairs on the industry sectors like – finished food and beverage trade, food and beverage processing technology, dairy & dairy processing and packaging technology, packaging material and technology, chemical & chemical processing technology, heavy metal industry sectors – foundry & aluminium.n

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December 2020 | Food And Beverage Matrix

MARICO ENTERS PLANT-PROTEIN CATEGORY WITH THE LAUNCH OF SAFFOLA MEALMAKER SOYA CHUNKS

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he plant protein industry is carving its own niche and so many companies are foraying in this category.

Like Marico Ltd that is all set to enter the plant-protein category fulfilling its strategy to strengthen its presence in the healthy foods segment.

Marico is going to launch of Saffola Mealmaker Soya Chunks.

This comes at a time when consumers are becoming health-conscious and amid pandemic preferring healthy foods, like protein-rich foods that can easily integrate into their daily routine. The company said there has been acceleration towards boosting of immunity due to Covid and preference for plant-based protein choices.

Sanjay Mishra, chief operating officer – India sales and chief executive

SIDEL & ELETTRIC 80 PAIR UP FOR PACKAGING LINE & INTRALOGISTICS SOLUTIONS

S officer– new business, at Marico, explained “these newly launched soya chunks mark our entry into the plant protein category. We have emphasized our focus on taste, texture and nutrition while developing this differentiated product as we want to ensure that plant-based products such as Saffola Mealmaker Soya Chunks are tasty enough to become a regular part of consumers’ diets,” While Marico has launched the product across general trade in West Bengal, it will soon launch it across modern trade, the brand portal and on major e-commerce platforms.

It is also boosting its presence in health and immunity-boosting categories through the Saffola brand with recent launches in honey, kadha mix, turmeric milk mix, and chyawanprash.n

idel and Elettric 80 have paired up to provide comprehensive services ranging from production to warehouse, distribution centre and logistics management for beverage and food, home and personal care (FHPC) producers. Both companies will act as a one-stop source, allowing producers to become more flexible, safe and sustainable with Smart Factory tailored solutions.

Beverage and FHPC producers are influenced by different factors that are challenging their performance.

Among others, due to the growing e-commerce markets, the need for automated warehouses and logistics managementbecomes especially important.Both companies have paired up theirknow-how in state-of-the-art packaging and highly automated and integrated intralogistics solutions to help producers stay competitive and meet the demands of the market worldwide.

Monica Gimre, CEO,SidelGroup,

said,“For Sidel, it is a principle to always listen to our customers. A strategic alliance with Elettric80 is our approach towards achieving our goal of providing A to Z services to our customers, including intralogistics solutions.We are happy to be in a partnership with a company that shares the same values as we do, and I believe that the synergy and great teamwork between us will bring added value not just to our customers but also to ourselves by opening space for learning and innovation together.”

Enrico Grassi, president,Elettric80, said,“Packaging lines with highly automated and integrated intralogistics areas at the endof the line will be the futureof any production site. Along with Sidel, we are taking the next stepin expanding our business opportunities by increasingour customers’ operational efficiency and sustainability. We are ready to complement this alliance with strong expertise in logistics processesn

CAMPCO PLANS BIG EXPANSION EYEING RS. 2,000 CRORE TURNOVER

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he Central Arecanut & Cocoa Marketing and Processing Co-operative Ltd (CAMPCO) is aiming at Rs. 2,000 crore turnover in the current financial year as expansion is a part of its big plan.

The COVID-19-induced lockdown had no adverse impact on the business operations of CAMPCO, a joint venture between the States of Karnataka and Kerala, and also noted that Arecanut is fetching a good price.

CAMPCO President S. R. Satish Chandra stated that a one lakh square feet facility is being built at Kavu in Puttur Taluk of Dakshina Kannada district at a cost of about Rs. 25 crore and it is planned to be opened in February 2021. It would house Arecanut and pepper processing units to start with, followed by cocoa godown at a later stage, among others.

January for procurement of Arecanut from the doorsteps of farmers; this initiative will be started from Puttur (Karnataka) and Kasaragod (Kerala) regions. Depending on the response, we will take a call on expanding it to other areas.

A model kiosk showcasing how cocoa is grown and finally made into chocolates, along with a food joint offering local cuisines, is also proposed there with an aim to promote it as a major tourist attraction, Satish Chandra said.

CAMPCO, a multi-state cooperative society, posted a turnover of Rs. 1,848 crore in 2019-20.

CAMPCO had entered into the e-commerce market through Amazon with its chocolate products and ‘Winner’, a sweetened cocoa beverage mix, and will now add Arecanut and pepper (on Amazon) in January. The plan is to reach out to retail customers, home consumers, and the younger generation.

The Society would also launch “CAMPCO ON WHEELS” from

CAMPCO currently operates two exclusive chocolate kiosks at Puttur and Bengaluru. And is considering starting kiosks closer to tourist attractions in Mangaluru, Subramanya, Kodagu, and Mysuru.

New products having natural active ingredients are expected to be launched this calendar year-end.

CAMPCO has planned 2-3 products along with differently flavoured ‘Winner’ and all having immunityboosting power.n

Food And Beverage Matrix | December 2020

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MIRRAS COFFEE TO FORAY INTO NEW MARKETS IN SOUTH & NORTH INDIA IN RETAIL BUSINESS

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irras Coffee to expand its retail business across South India, this fiscal and North India, by the next fiscal 2021-22.

Sundar Subramanian, managing director, Mirra Group of Companies, said, “The group was marketing filter coffee only in Chennai and Coimbatore. During this year, it would expand to Karnataka, Hyderabad and Kerala.”

“The group would expand to Mumbai and Delhi during the next financial year and plans to open at least 100 kiosks in Tamil Nadu, including in the Chennai airport, by this year,’ he added.

According to the Mira chief, despite the pandemic and its ensuing lockdowns the online sales of coffee

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doubled and institutional remained too performed well.

BURGER KING INDIA LIMITED WILL OPEN THE BID/ OFFER PERIOD IN RELATION TO ITS INITIAL PUBLIC OFFER

sales

The company exports its coffee products to Singapore and New Zealand. It has also added estate products like spices and woodpressed oils in its catalogue. It has 175 acres of coffee estates in Coorg and Sakleshpur in Karnataka, is looking at expanding the plantation in that state with another 100 acres in the near future.

“Generating 30-40 tonnes of production per month, with a manufacturing capacity of one tonne per hour, the company is ready to augment its production driven by the market demand,” concluded Subramaniann

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enerally, there are so many options of vegan dark chocolates available in the Indian

market however it is very difficult to find a vegan mylk chocolate readily available in the Indian market due to which people opt for dairy based milk chocolate.

Piperleaf India decided to take a small step towards introducing vegan mylk chocolate and 60 per cent dark chocolate.

The company is working on a line extension of the vegan mylk chocolate which would feature chocolates that are sugar free, and have a variety of fruit and nutn

FRATELLI INTRODUCES TILT – WINE IN A CAN

ratelli introduces TiLT – Wine in a Can, it is vegan and gluten-free; the wines are presented in a 250 ml. eco-sensitive cans that are shielded from light and air. The purpose behind it, is about savouring wine with ease, anytime, and anywhere.

Presented in red, white, bubbly rosé, and bubbly (250 ml) at affordable prices of Rs 175 to Rs 200 per can, based on region and state. It is now available at leading retail stores across 20 states.

Late Kapil Sekhri, co founder, Fratelli Wines, said, “Fratelli represents a new India which wants to produce a product based purely on excellence and the faith that India can deliver the best from its soil.”

The sophistication of wine comes easy in a can, letting you enjoy the most delicious of your favourite variants. There is a wine for every mood.

A very special feature of these wines is that the company proudly presents a unique combination of various indigenous varieties like Thompson, Sharad, Purple, Dilkush, along with some hint of regular wine varietals like Chenin and Syrahn

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December 2020 | Food And Beverage Matrix

FSSAI HAVING EFFICIENT HONEY TESTING IN PLACE; TO FURTHER IMPROVE ECOSYSTEM

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aking note of CSE’s investigation on adulteration in honey, the Food Safety and Standards Authority of India (FSSAI) has issued a statement here and said that it will utilise the findings of this investigation to bring about any improvements in the food safety ecosystem pertaining to honey that are found necessary.

FSSAI said that a more sensitive Specific Marker for Rice syrup test (SMR) has already been made mandatory and is a more focussed test to detect adulteration of rice syrup in honey.

Regarding the utility and desirability of NMR test for honey testing, FSSAI clarified that NMR (Nuclear Magnetic Resonance Spectroscopy) allows rapid, but database driven detection and quantification of various chemical compounds, especially for authenticating the origin of a sample of honey.

“Prior existence of a database is a necessity for effective utilisation of this technique. No such database exists at present for Indian honey and hence, NMR testing will have limited utility. The cost of conducting NMR tests is also quite high and the volumes available at present would not be sufficient to motivate laboratories for investing in this high end equipment. In view of lack

of database, high skill requirement, high operating cost and high capital investment; the scientific panel has opined that NMR is not required at this juncture. The scientific panel has also pointed out that India, of all the countries across the globe as well as Codex Alimentarius Commission, has the most stringent standards for honey. It may be added here that almost no food regulator in the world has so far mandated NMR as a test

method for honey,” says FSSAI. Further, reads the statement of FSSAI, ‘CSE has pointed out that FSSAI has issued instructions for checking adulteration of honey with golden syrup, invert sugar syrup, and rice syrup. CSE has opined that this is an erroneous order because nowadays companies are using fructose syrup to adulterate honey. FSSAI had issued the said instructions in this

regard last year on 23 December 2019, for the first time, on the bas is of a request from the Ministry of Agriculture, which had suggested that these imported syrups are being used for adulteration of honey. Action is required to prevent adulteration from various sources, and hence this order is not erroneous, but is a part of our ongoing efforts to prevent adulteration of honey.’

FSSAI explained that as far as detection of fructose is concerned, the scientific team in FSSAI is of the opinion that the currently prescribed method EA – LC – IRMS is as sensitive as NMR, if not better, for detecting fruit origin sugars. The parameters related to isotropic ratio and foreign oligosaccharides are meant for detection of individual fruit sugars. The isotropic ratio and foreign oligosaccharides coupled with C3 and C4 sugar detection can easily determine fruit origin sugars.

“It is not clear as to why some tests like SMR have not been conducted on the samples spiked with adulterants by CSE. FSSAI has requested for details of the samples and the tests conducted from CSE. As soon as details become available, they will be analysed by FSSAI to draw conclusions about the protocols followed and suggest any improvements that are required in the test methodology for future,” said an official with the FSSAI. Meanwhile, CSE has stated that they stand by their findings on adulteration in honey, as many companies responded by rejecting the findings.n

Food And Beverage Matrix | December 2020

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December 2020 | Food And Beverage Matrix

AMID MASS PROTESTS FROM THE FARMERS, GOVT OPEN TO AMENDMENTS

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ndia’s government is considering to remove some parts of its agricultural reforms after they caused the biggest protests by farmers in years. This decision is planned to be taken as tens of thousands of farmers were out on the streets around Delhi, rallying against three laws that the government says are meant to overhaul antiquated procurement procedures and give growers more options to sell their produce.

Farmers fear the legislation, will eventually dismantle India’s regulated markets and stop the government from buying wheat and rice at guaranteed prices, leaving them at the mercy of private buyers.

Farmer leaders have demanded the government repeal the laws and retain

The protests, led by influential farming groups from the grain-producing states of Haryana and Punjab, pose a crucial test for Modi’s ability to reform India’s vast agriculture sector, which makes up nearly 15% of the country’s $2.9 trillion economy and employs around half of 1.3 billion people.

mandatory government purchases, and said that buyers at private markets should pay the same tax as at staterun markets.

and

Under the Farmers’ Produce Trade

will not attract any kind of tax.

Commerce

(Promotion

and

Facilitation) Act, one of the new laws, private players are allowed to set up wholesale markets where transactions

Now the government is open to looking into various amendments and is open to the idea of imposing taxes on the new wholesale markets to keep a level playing field, according to some government.

In case of a dispute between sellers and buyers, the government could also let farmers appeal to a higher court than is currently allowed under the new legislation.n

BURGER KING INDIA LIMITED WILL OPEN THE BID/ OFFER PERIOD IN RELATION TO ITS INITIAL PUBLIC OFFER

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the Offer Price. All Bidders, other than Anchor Investors, are mandatorily required to participate in the Offer through the Application Supported by Blocked Amount (ASBA) process by providing details of their respective bank accounts (including UPI ID in case of RIBs, if applicable) which will be blocked by the Self Certified Syndicate Banks (SCSBs) to the extent of the respective Bid Amounts.

Anchor Investors are not permitted to participate in the Anchor Investor Portion through the ASBA Process.

urger King India Limited will open the bid/ offer period in relation to its initial public offer of equity shares of face value of Rs 10 each on Wednesday, December 2, 2020. The bid/ offer period will close on Friday, December 4, 2020. The price band of the offer has been fixed at Rs 59 to Rs 60 per equity share.

The initial public offering comprises of a fresh issue of equity shares aggregating up to Rs 4,500 million by the company (Fresh Issue) and an offer for sale of up to 60,000,000 Equity Shares by QSR Asia Pte. Ltd. (Promoter Selling Shareholder) (Offer for Sale), and together with the fresh issue, Offer).

The company has undertaken a preipo placement by way of a: (i) Rights Issue of 1,32,00,000 equity shares to the Promoter Selling Shareholder for cash at a price of Rs 44 per equity share aggregating to Rs 580.80 million pursuant to the resolution of the board dated May 23, 2020; and (ii) Preferential allotment of 15,712,820 Equity Shares to AIL for cash at a price of Rs 58.50 per equity share aggregating to Rs 919.20 million, in consultation with the BRLMs, pursuant to the resolution of the board dated November 18, 2020.

The size of the fresh issue of up to Rs 6,000 million has been reduced by Rs 1,500 million pursuant to the pre-IPO placement, and accordingly, the fresh issue size is up to Rs. 4,500 million.

Bids can be made for a minimum of 250 Equity Shares and in multiples of

250 Equity Shares thereafter.

The Offer is being made in terms of Rule 19(2)(b) of the Securities Contracts (Regulation) Rules, 1957, as amended (SCRR) read with Regulation 31 of the Securities and Exchange Board of India (Issue of Capital and Disclosure Requirements) Regulations, 2018, as amended (SEBI ICDR Regulations).

This Offer is being made through the Book Building Process in accordance with Regulation 6(2) of the SEBI ICDR Regulations wherein not less than 75 per cent of the Offer shall be available for allocation on a proportionate basis to Qualified Institutional Buyers (QIBs) (QIB Portion), provided that the Company and the Promoter Selling Shareholder in consultation with the BRLMs may allocate up to 60 per cent of the QIB Portion to Anchor Investors on a discretionary basis. One-third of the Anchor Investor Portion shall be reserved for domestic Mutual Funds, subject to valid Bids being received

from the domestic Mutual Funds at or above the Anchor Investor Allocation Price. 5 per cent of the QIB Portion (excluding the Anchor Investor Portion) shall be available for allocation on a proportionate basis to Mutual Funds only, and the remainder of the QIB Portion shall be available for allocation on a proportionate basis to all QIB Bidders (other than Anchor Investors), including Mutual Funds, subject to valid Bids being received at or above the Offer Price. If at least 75 per cent of the Offer cannot be Allotted to QIBs, the Bid Amounts received by the Company shall be refunded.

Further, not more than 15 per cent of the Offer shall be available for allocation on a proportionate basis to Non-Institutional Bidders and not more than 10 per cent of the Offer shall be available for allocation to Retail Individual Bidders in accordance with the SEBI ICDR Regulations, subject to valid Bids being received from them at or above

The Net Proceeds from the Fresh Issue are proposed to be utilised for funding roll out of new Companyowned Burger King Restaurants by way of: (i) Repayment or prepayment of outstanding borrowings of the Company obtained for setting up of new Company-owned Burger King Restaurants; and (ii) Capital expenditure incurred for setting up of new Company-owned Burger King Restaurants, and for general corporate purposes.

The Equity Shares offered in this Offer are proposed to be listed at both BSE Limited (BSE) and the National Stock Exchange of India Limited (NSE), together with BSE, the (Stock Exchanges) post the listing. For the purpose of the Offer, BSE is the Designated Stock Exchange.

Kotak Mahindra Capital Company Limited, CLSA India Private Limited, Edelweiss Financial Services Limited and JM Financial Limited are the Book Running Lead Managers to the Offern

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December 2020 | Food And Beverage Matrix

SULA VINEYARDS WITH BLUE TOKAI COFFEE ROASTERS LAUNCHES BARREL AGED COFFEE

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ula Vineyards in collaboration with Blue Tokai Coffee Roasters has launched a limited edition of – Barrel Aged Blend, a cold brew aged in red wine barrels. The idea brewed from the Blue Tokai Café at Sula Vineyards. After a series of experiments, the perfect blend was exclusively launched at SulaFest 2020. The wine barrel-fermented coffee beans with subtle hints of grapes, dark chocolate, oak, tannins, and black currant make a perfect laid back drink. In an easy to drink 200 ml bottle, the brew is priced at Rs 250.

Chaitanya Rathi, COO, Sula Vineyards, said, “Coffee beans and wine grapes are both exotic ingredients and require careful craftsmanship like selective picking or fermentation to ensure every sip is sheer deliciousness. We are always on a lookout to bring new experiences to our consumers and are glad to partner with Blue Tokai Coffee Roasters for this unique barrel-aged coffee.”

It is a blend of three coffees – from Attikan Estate, Bibi Plantation and Fairlands Estate, for their balanced chocolate and fruity notes. The coffee

beans are washed and processed before being poured into the finest American Oak and French Oak barrels that are used for fermenting award-winning elite red wines like – Rasa and Dindori. The beans sit in the barrels for a few months to absorb the remnants of last year’s wine batch. They are monitored closely for

DUPONT NUTRITION & BIOSCIENCES IN INNOVATION PARTNERSHIP WITH IFTF

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uPont Nutrition & Biosciences has partnered with the Institute for the Future (IFTF) to advance innovation in the food and beverage industry.

By partnering with IFTF, the company’s food and beverage platform aims to strengthen its capabilities to develop far-sighted innovations with customers that anticipate shifts in market needs.

Think tank IFTF maps market drivers and signals, and provides long-term perspectives on change, including forecasts for disruptive ‘megatrends’ in the food industry.

Birgitte Borch, global marketing leader, food and beverage, DuPont Nutrition & Biosciences, said: “Shortterm product development strategies are common in the food industry, where consumer demands constantly change.

It’s not unusual that new food and beverage launches are a

moisture retention and rotated weekly to ensure the beans have even contact with the wine-soaked wooden barrels.

Namrata Asthana, co-founder of Blue Tokai Coffee Roasters, said, “We believe in being experimental and trying to find new ways of highlighting the potential of specialty

coffee. We found the flavours in this barrel aged process to be very unique, and particularly nice as a cold coffee.

The intensely sweet, bright red cherry and chocolate notes in our green beans were really amplified when fermented in Sula’s award-winning red wine barrelsn

DSM UNVEILS NEW LACTASE ENZYME FOR LACTOSE-FREE DAIRY PRODUCTS

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SM has announced the launch of its new Maxilact Super lactase enzyme, intended for the production of lactose-free and sugarreduced dairy products.

According to DSM, Maxilact Super is suitable for all lactose-free dairy applications, including milk, milk drinks or yogurts. knee-jerk reaction to a trend that appears out of the blue.

“Along with IFTF, we will be looking into trend development beyond consumer behaviours and developing strategic foresight with scenarios that impact the food industry in the short term and long term…

This will help our customers navigate in uncertain times and understand the impact on the value chain with a holistic view of the challenges and opportunities.

“Our work with IFTF will allow us to be prepared with the right solutions, ingredient technology and application concepts, and enable our customers to be more proactive in their product development strategies.”

Earlier this year, DuPont Nutrition & Biosciences announced the global launch of a new milk coagulating ingredient for the dairy industry called Chymostar.

The company claims that the enzyme breaks down lactose ‘into its sweeter forms’, effectively lowering the sugar levels in products as much as 20%.

DSM also asserts that the enzyme can reduce hydrolysis time in production by 33%, which can help to optimise production efficiency.

Maxilact Super is also free from invertase and arylsulfatase, which can reportedly produce off-flavors and reduce stability during the shelf life of dairy products.

A statement from DSM claims that the release of the new ingredient seeks to address the increasing consumer preferences for sugar-reduced dairy products and the growing demand for lactose-free options from healthconscious consumers.

Ben Rutten, global business manager for milk at DSM said: “With 71% of consumers checking the labels of the products they purchase, combined with the ever-growing preference for lactose-free dairy and the sugar reduction trend that is here to stay, it is clear that prioritising health and authenticity is more important than ever for individuals today.

“DSM understands the challenges these diverse needs create for lactose-free dairy manufacturers, and with the innovative Maxilact Super solution – made possible thanks to more than 50 years of experience in lactase development and manufacturing – producers across the globe can efficiently deliver high-quality sugarreduced and lactose-free dairy with next-generation consumer appeal.n

Food And Beverage Matrix | December 2020

KERRY’S PROTEIN SNACK BAR RESEARCH WHITE PAPER LOOKS AT QUALITY & TASTES

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erry has released a research white paper on the exciting emerging topic of protein snack bar development and manufacture.

Entitled, ‘Choosing the Right Protein for Your Snack Bar’, the paper examines the rapidly expanding market for snack bars that provide a quality hit of protein and a wide variety of new tastes. In addition, the paper reviews the latest trends in consumer preference in the area of ingredients and bar tastes, important trends and regional regulations in formulation, and the application of plant, dairy and mixed protein in new bar concepts.

‘Snackification’ — the movement toward snacking versus eating distinct meals — had already been on the rise prior to Covid-19, leading consumers to begin paying much more attention to the nutritional value of snacks.

Since the onset of the pandemic, however, consumers have naturally started to feel more vulnerable; this in turn has accelerated a desire to incorporate more healthier foods into their diets as a means to support long-term health goals. Throughout this pandemic, we’ve seen the public rushing to stock up on snacks, whether for a quick and convenient source of nutrition or to provide comfort during these highly challenging times.

Breaking it down further, the appeal of protein specifically —an important nutritional element in health and wellness — has led sales of snack bars with ‘high’ or ‘added’ protein claims to grow exponentially as a category: in 2019 alone, the sector was valued at a remarkable US$6 billion. Globally, snack bar launches featuring high/added protein have moved from 17 per cent in 2015 to 33 per cent in 2019.

Mindy Leveille, strategic marketing manager – proteins, Kerry, said, “We believe the upward trend in demand for protein-fortified snacks will continue over the long term, driven by rejuvenated consumer interest in healthy eating and underpinned by dynamic innovation in the category.

With new sources of protein being discovered continually and new tastes and delivery formats constantly being innovated, snack bars’ fortunes have taken a noticeable turn upward.”

“Sales of snack bars with high and added protein claims continue to rise as consumers respond to a ‘feel good’ factor around purchasing snacks that pack an added nutritional punch.

Consumers everywhere recognize the value of protein in snack-size portions, and protein-added snack bars are a quick and convenient way for busy people to get a tasty nutrition boost. Our R&D white paper provides a treasure trove of information designed to assist bar manufacturers as they search for just the right protein for their snack bar formulations,” added Leveille.

Key considerations for complex bar challenges There are a couple of considerations for bar product development to keep top of mind: consumers want alternative plant protein sources; also, there is a growing trend toward ‘flexitarian’ proteins bars — hybrids that incorporate both plant and animal protein. While sustainability in manufacturing is certainly valued, according to Mintel, it is also a fact that as many as 75 per cent of consumers believe taste is the most important factor when purchasing a protein product. This is a concern for high-protein content bars, as surveys have revealed that those with health claims are less likely to be perceived as ‘good tasting’ versus comparable products without such assertions.

“There are many emerging ingredients and flavors to apply in protein snack bars, ranging from coffee cold brew to mango to tomato &basil, with the latter being a savory alternative to sweet cereal bars. Our white paper presents a number of protein bar concepts to provide inspiration to bar developers for their next new product development,” added Leveille.

Having a clean label is another important concern for consumers, and the advent of new and alternative proteins heralds an opportunity for snack bar manufacturers to innovate and benefit by adopting simpler, clean label formulations. This is especially important for protein bars with high sugar content or those that have been highly processed. Brands are now being pressured to reformulate with simpler ingredients, and to be more transparent about on-pack information.n

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BILLIONS TO BE SPENT BY NESTLE ON CUTTING CARBON EMISSIONS

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witzerland-based company – Nestlé has set out a plan to halve carbon emissions by 2030 and to be net-zero by 2050. It will spend US$3.58bn on the project over the next five years. Its “global roadmap” to achieve net-zero greenhouse gas (GHG) emissions embraces the Paris Agreement to limit the rise in temperatures around the globe to 1.5°C. Nestlé will accelerate initiatives focusing on supporting farmers and suppliers to advance regenerative agriculture, plant hundreds of millions of trees within the next ten years, complete its move to 100% renewable electricity globally by 2025 and increase its number of ‘carbon-neutral’ brands.

The food giant plans to finance these investments mainly through

operational and structural efficiencies to keep the initiative “earnings neutral”.

In its operations, Nestlé expects to complete the transition of its 800 sites in the 187 countries where it operates to 100% renewable electricity within the next five years.

Nestle said the roadmap is the result of a complete review of its business and operations to “understand the depth and breadth of the challenge to achieve net-zero and to determine the actions needed to address it”.

Once upon it was responsible for 92 million tons of greenhouse gas emissions in 2018, which will serve as the baseline for measuring progress. As is to be expected, the majority of Nestlé’s emissions are so-called ‘Scope 3’ emissionsn

APEDA HOLDS VIRTUAL BUYERSELLER MEET WITH GERMANY

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gricultural and Processed Food Products Export Development Authority (APEDA),under Ministry of Commerce and Industry, facilitates export of its scheduled agricultural and processed products through several export promotional activities.

During the Covid19 pandemic period, APEDA continued its endeavour to promote export of agricultural products through the virtual medium.

Several virtual buyer seller meets were organised with the importing countries in association with the Indian Missions abroad.

In this series, a virtual networking meet with German importers was organised on November 25, 2020 to promote export of fresh fruits and vegetables from the country. The event was organised by APEDA in collaboration with Embassy of India, Berlin and German Agribusiness Alliance. More than 70 participants participated in the event.

On the occasion Paramita Tripathi, Deputy Head of Mission, Embassy of India, Berlin, Dr M Angamuthu, Chairman APEDA and Julia Harnal, Chairperson, German Agribusiness Alliance addressed the participants.

Chairman APEDA in his address gave emphasis on the potential of Indian GI and Organic products as well as processed products. Paramita Tripathi, Deputy Head of Mission, Embassy of India, Berlin laid emphasis on larger presence of Indian horticulture for their unique taste and qualities.

The event comprised of presentations by the Indian side on the strength of Indian agricultural products in exports specifically grapes and fresh fruits and vegetables. From the German side, there were presentations on the requirements and expectations of the German market.

The event provided a platform to showcase India’s strength in export of fresh fruits and vegetables to further strengthen the confidence of the German buyers in Indian agri products and facilitate exports.n

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December 2020 | Food And Beverage Matrix

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