February 2020

RNI No: MAHENG/2018/75095

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 2 / Issue 12 / Mumbai / February 2020 / Pages 32 / INR Rs 50/-

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February 2020 | Food And Beverage Matrix

Editor’s Note

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers; Hello!

On behalf of “Food and Beverage Matrix”, I would like to thank all of you for your continuous support.

The Codex Committee on Spices and Culinary Herbs (CCSCH) after proposing standards for dried oregano, dried or dehydrated ginger and garlic along with dried basil, dried cloves and saffron during recently

held fourth session at Thiruvananthapuram, Kerala in the month of Feb 2019 released draft standards on spices and herbs like oregano, dried roots, rhizomes and bulbsdried or dehydrated ginger, dried basil, dried cloves, saffron are already available and

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Our shared experience, market knowledge and technical application expertise enable our business partners to make the most out of trends and development.

Value addition and food processing is always on the chart when India growth story for the next 10 years is discussed by the current government and we expect some industry friendly declarations in the coming budget although in the last budget 2019-20 we could not hear even mention of this subject. In the last budget the focus was found shifted to making India self-sufficient in food production and exporting to world to support its need and organic production was marked as vision of the government for the next 10 years. Modern agricultural technological intervention and value addition would lead us through “High farm production and productivity”. Focus of attention shall be given to development of integrated approach for agriculture and food processing/packaging, maintenance of cold chain etc for the next 10 years and I believe our visionary government would definitely take this forward.

We at Brenntag Food & Nutrition (F&N) India being an experienced partner with technical and operational excellence spread across the country, are committed to adding value and accelerating growth for food producers and ingredient manufacturers.

For the interest of readers, an article on Training Content Development and Delivery is also added, hope you all will find it useful.

Product Portfolio: Meat, Snacks, Convenience Food, Frozen Food

Best of Luck!

Acidulants Dietary Fibres ■ Enzymes ■ Functional Fibres ■ Hydrocolloids

Please keep sending us your valuable suggestions with your expectations & feedback to manan@tresbonconsulting. com. For more articles you may also log on to our website and enjoy reading any time.

Lactates & Lactic Derivatives Modified Starch ■ Natural Colours ■ Natural Extracts (Plants & Fruits) ■ Natural Preservatives

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Contact Details Brenntag Ingredients India Pvt. Ltd Ackruti Centre Point, 301, 3rd Floor, MIDC Central Rd, Andheri East, Mumbai, Maharashtra 400093, India Phone: +91 2242482100 info-india@brenntag-asia.com

comments are invited from codex members and observers at Step 6 through Codex Online Commenting System (OCS)

www.brenntag.com/food-nutrition

Thank you Manan Bajaj

Food And Beverage Matrix | February 2020

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CHEF & F&B CONSULTANT PURI RELEASES COOKBOOK, REDEFINING COMFORT FOOD

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hef and food and beverage consultant Amit Puri released his first cookbook, titled Redefining Comfort Food With Amit Puri. With over 100 contemporary recipes, the cookbook is a culmination of rich learning gathered by him during his extensive travels across eight countries and over 20 cities in the last three years.

The cookbook brings together recipes from multiple cuisines such as Indian (traditional and contemporary), European, PanAsian and Middle-Eastern.

The book comprises recipes that represent diversely varied palates. It is useful for beginners, professionals, home cooks and even aspiring cooks.

Speaking about his experience of writing his first cookbook, Puri said, “This cookbook is a tribute to my culinary journey, and has been inspired by what I have discovered about food along the way.”

“It is a testament to what I have practiced as a chef, motivated by different cuisines, techniques, kitchens and people. With so much information, it was a real challenge to decide which recipes should be included in the cookbook,” he added.

“Some of the recipes that have made it into the book are actually bestsellers at restaurants that I have consulted for. The photography for the book was done at three locations (Raipur, Bhubaneshwar and Mumbai), when my team and I were opening restaurants at these locations,” Puri said.

“It took me a year to conceptualise, compile and finally, publish the book. Each detail has been meticulously furnished, so that the uniqueness of the recipes is reflected,” he added.

Commenting on how to make

the best use of the cookbook, Puri stated, “All the recipes are categorised under course-wise headers. I would also encourage the readers to only use these recipes as guidelines, and recreate the dish to suit their mood or need.”

Puri concluded that as the title of the book suggested, it touched upon various traditional dishes, from dal to tacos, and finds ways to recreate such comfort food in a modern and contemporary way. n

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February 2020 | Food And Beverage Matrix

COCA-COLA SAYS IT WON’T BAN PLASTIC BOTTLES BECAUSE CONSUMERS LIKE THEM

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oca Cola is not going to remove it’s plastic PET bottles as the consumers like plastic-packaged drinks because they’re able to reseal the beverages in lightweight packaging.

The company thinks getting rid of plastic altogether and using only aluminum and glass packaging could push up the company’s carbon footprint and hurt sales.

So to save it’s business and help the environment the beverage giant is changing it’s bottling infrastructure, move into recycling and innovate.

The plan is also to show the consumer what the opportunities are. They will

PASTA AND RISOTTO ADDED TO MENU AT 1441 PIZZERIA OUTLETS ACROSS INDIA

change with us.

Coca-Cola has announced goals for its packaging to be 100% recyclable by 2025, and to make bottles with an average of 50% recycled material by 2030. Greenpeace has been critical of Coca Cola’s current plan, saying it doesn’t address the urgency of plastic pollution.

But while it isn’t necessarily leaving plastic bottles behind, Coke is continuing its efforts toward more sustainable practices. To make consumers see it that way too, the company may want to focus on what it is doing to help the cause rather than talk about what it isn’t going to don

I

conic Italian dishes pasta and risotto are the new additions to the menu at all outlets of 1441 Pizzeria - the chain renowned for its wood-fired pizzas - across India.

It will offer four types of risottos (pesto, mushroom, pumpkin and beetroot) and as many variants of pasta (creamy pink sauce, Arrabbiata, pesto and Alfredo).

The restaurant has six outlets in Mumbai (located at Andheri Lokhandwala, Fort, Kamala Mills, Malad, Prabhadevi and Vile Parle) and one in Thane.

In addition, it has two outlets in Pune (at Season’s Mall and Koregaon Park), one in Bengaluru’s J P Nagar and one in Ahmedabad.n

Loan license contract manufacturing of protein ,neutraceuucal, pharmaceutcal formulaaon

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February 2020 | Food And Beverage Matrix

DKSH OPENS NEW MASTER DISTRIBUTION CENTER TO SUPPORT THE GROWTH OF ITS PERFORMANCE MATERIALS BUSINESS IN INDIA DKSH has opened a new state-of-the-art distribution center in response to the increased demand for its Market Expansion Services and the rapidly growing economy in India.

M

umbai, India, January 13, 2020 – Located in the Bhiwandi, Thane District, DKSH’s newest distribution center is fully certified and ensures compliance with Indian laws for the storage condition of chemicals and food ingredients. It is equipped with all the latest technology for logistics and warehousing operations, including dock levellers, vertical racking, reach trucks for speedy turnaround and ambient storage.

The center is primarily focused on supplying ingredients and specialty chemicals to customers in the food and beverage, personal care, pharmaceutical and specialty chemicals

industries throughout western India.

The center enables consolidation and joins other distribution centers located strategically closer to customers in North, West and South of India.

chemicals in the local market. The new distribution center will allow us to serve our valued customers and to also create new business opportunities as strategic partners to our clients.”

Atul Nagarkar, Managing Director, DKSH India, commented: “We are very proud to inaugurate our new distribution center to serve the increasing demand for specialty

The new facility, which further enhances DKSH’s already robust distribution network in India, will reinforce the company’s position as a leading Market Expansion Services provider for

Performance Materials.

About DKSH DKSH is the leading Market Expansion Services provider with a focus on Asia. The Group helps other companies and brands to grow in the Consumer Goods, Healthcare, Performance Materials and Technology sectors.

DKSH’s portfolio of services includes sourcing, market insights, marketing and sales, distribution and logistics as well as after-sales services.

Publicly listed on the SIX Swiss Exchange, the Group operates in 35 markets with 33,000 specialists, generating net sales of CHF 11.3 billion in 2018. With its strong Swiss heritage and long business tradition since 1865, DKSH is deeply rooted in Asia Pacific. The DKSH Business Unit Performance Materials distributes specialty chemicals and ingredients for food, pharmaceutical, personal care and various industrial applications. With 46 innovation centers and regulatory support worldwide, we create cutting edge formulations that comply with local regulations. With around 1,080 specialists, the Business Unit generated net sales of CHF 960.4 million in 2018.n

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February 2020 | Food And Beverage Matrix

KAMANI FROZEN DESSERT CHALLENGE 2020 REWARDS THE BEST IN THE INDUSTRY and innovation purpose. The winners were announced on the same day at the Sheraton Grand, Bund Garden, Pune.

Under the health and innovation category, Walko QSR was declared the winner.

Siddhivinayak Food and Sanjivani Ice Cream won the 1st runner up and 2nd runner up respectively.

For the Vanilla FD category, Kawre Ice cream was announced the winner. RTS Foods bagged the 1st runner up title and Rich treat won the 2nd runner up title for KFC.

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une, January 21, 2020: AAK Kamani Pvt. Ltd, India’s leading manufacturer of specialty oil and fats organised the second edition of ‘Kamani Frozen Dessert Challenge (KFC) in Pune. The challenge saw an overwhelming response from the top frozen dessert (FD) manufacturers in the city. They created innovative and healthy frozen desserts using Koolex

- a premium specialty FD fat prepared

by AAK Kamani. The short-listed products were judged by the jury on the parameters of uniqueness, appearance, nutritional value, structural stability and others.

The evaluation took place on 16th January wherein new products and recipes were tried and tested for quality ®

( An ISO 9001:2008 22000:2018 Certified Company)

Through the challenge, AAK Kamani provided an opportunity to the participants to create and promote healthy products. This follows the principle of ‘co-development’, which is one of AAK Kamani’s core philosophies, where they work together with their customer and provide assistance to achieve their business goals.

Commenting on the success of the event, Mr. Arun Varma, Vice-President, Sales and Marketing, AAK KAMANI said, “Our second edition of Kamani Frozen Dessert Challenge has been a great success.

I am extremely thankful to our esteemed judges and participants for making our event triumph. AAK Kamani has always been in the forefront to provide the best to our customers which help them grow their businesses. We hope to reach out to more locations in India and create long lasting business relations.”

Hummingbird is in the business of processed frozen vegetable, frozen fruit pulp, authentic frozen ready to eat Indian foods. Including north Indian, south India and various other regional cuisines.

At present company’s offerings in liked by Middle east, east Asian counties to all leading exporters, distributors and retailers in country.

The winners were felicitated by an esteemed panel of judges comprising respected members from the Frozen Dessert industry. Among them was Mr. Shrirang Vartak, an independent frozen dessert expert, Mr. Milind Salvi, technical director, The Icestay Projects and Mr. Shyam Telang, R&D at Pan India Foods.

Regd. Off: S/3, Swojas House, 1159, Sadashiv Peth, Pune-30, Maharashtra (India) T: +91 8446398804, +91 9960055766 Marketing office: Office No. 29, Shree Chamunda Harmoney, Sector 18, Plot No. 68, Kamothe, Navi Mumbai - 410 209 Kingdom of Saudi Arabia : PO Box 2473, Al Khobar 31952 Eastern Province, KSA T: +966 38954608 Email: hummingbird.fbpl@gmail.com | Website: www.hummingbirdgroup.cpm

Speaking on the occasion, Mr. Shrirang Vartak said, “With 48 years of experience in the FD industry, I was very glad to be a part of the Kamani Frozen Dessert Challenge.

These kinds of events help small manufacturers grow and

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Other Brand:

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improve the quality of their ice cream. I hope that AAK Kamani continues to organize more such events.

Expressing his views, Mr. Milind Salvi, technical director, The Icestay Projects said, “After their first successful edition in Mumbai, KFC has witnessed great response from Pune. Our feedback has been taken into consideration and happy to see the innovation brought by the participants.

Mr. Shyam Telang, R&D at Pan India Foods said, “It is a great platform for manufacturers to showcase their talent and I congratulate AAK Kamani for this successful event.”

The FD category has witnessed substantial evolution in the recent past. Healthy, sugar free and plant-based FD has garnered boundless interest from customers. AAK Kamani as a pioneer in specialty, semi-specialty products and solutions within the Bakery and Confectionary, is also a leader with their FD solutions providing customers the same taste of their favourite desserts which are also healthy.

About AAK KAMANI: AAK Kamani is India’s leading manufacturer of specialty oils and fats. Our strength is our codevelopment approach wherein we work in close collaboration with our customers for product development- from ideation to launch. This helps to meet our customers’ high standards and create lasting business relationships. AAK Kamani offers a unique portfolio of semi-specialty, specialty products and solutions within the Bakery, Dairy, Chocolate & Confectionery, Pharmaceuticals, Personal Care and Nutraceutical industries.

In 2015 AAK Kamani was formed by coming together of two companies – AAK & Kamani Oil Industries Limited with AAK as the majority shareholder in the company.n

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February 2020 | Food And Beverage Matrix

KAMANI BAKERY CHALLENGE 2020 CONCLUDES IN A GRAND SUCCESS been a believer of healthy living and building a fitter generation. Pune is one of our key areas that have shown a lot of acceptance in opting for healthy oil for baking. We at AAK Kamani strongly believe in being a co-development partner with our customers to boost their products and provide our expertise. It gave us great pleasure to host the KBC event in Pune for all the participants who came together and created innovative and healthy products. KBC is an avenue we look forward to every year as it paves the way to highlight some of the brightest talent in our industry and also appreciate them.”

Mr. Amit Dash, Executive Chef, Westin Pune, commented, “I really liked the concept and initiative taken by AAK Kamani to encourage aspiring bakers of Pune. There were some great concept of cakes and cookies and I thank AAK Kamani to invite me to this event.”

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une, 21st January, 2020: AAK Kamani Pvt. Ltd, India’s leading specialty oil and fats manufacturer, organised the third edition of its flagship event, the ‘Kamani Bakery Challenge’ (KBC) in Pune. The event saw remarkable response from the top bakeries in the city. Eminent chefs, bakery owners and artisans from Pune participated in the exciting challenge.

The Challenge took place at the Sheraton Grand, Bund Garden, Pune.

The first half of the event comprised judges tasting the new innovative products created by the participants, followed by announcement of the winners and felicitation in the evening.

The esteemed panel of judges for this season comprised of Chef Amit Dash, Executive Chef, Westin Pune, Chef Shivrang, Executive Pastry Chef, Westin Pune, Executive Chef Alok Singh from Marigold Banquets and Ms. Sumedha Jalgoankar, Foodiesys Consulting.

The Kamani Bakery Challenge was divided into three different categories.

In the cookie category the winner was Temptation Foods, 1st runner up went to Ismail Bakery and 2nd runner up went to RK Foods.

In the Egg cake category, the winner Ismail Bakery won hearts with their cranberry, beetroot and jaggery cake.

Crown Bakery and Golden Bakery won the 1st runner up and 2nd runner up respectively.

The last category of Eggless cake category was won by Humma Bakery followed by Temptation Foods and Saad Bakery. The short-listed products were judged by the jury on the parameters of taste and texture, design and production, health, and innovation.

Commenting on the success of the event, Mr. Arun Varma, VicePresident, Sales and Marketing, AAK KAMANI said, “We have always

Executive Chef Alok Singh, Marigold Banquets, expressed, “I enjoyed this wide spread of healthy cookies and cakes. Every concept is quite unique and different and I congratulate the participants and AAK Kamani for this successful event.”

Chef Shivrang, Executive Pastry Chef, Westin Pune, said, “The participants have done a phenomenal job with the cakes and cookies. I relished the judging at AAK Kamani Bakery Challenge and congratulate the winners.”

Ms. Sumedha Jalgoankar. Foodieys Consulting mentioned, “The thoughts behind every preparation were beautiful. Not only the taste but the health aspect of the cookies and cakes were also maintained. I appreciate each participant and hearty congratulations to all winners.”

AAK Kamani follows "CoDevelopment" as its core philosophy where they work together with their customer and provide assistance to achieve their business goals. Kamani Bakery Challenge provided a unique opportunity to all the participants to not only promote their healthy products but also exchange ideas with other experts from the industry.

About AAK Kamani Pvt Ltd AAK Kamani is India’s leading manufacturer of specialty oils and fats.

Our strength is our co-development approach wherein we work in close collaboration with our customers for product development- from ideation to launch. This helps to meet our customers’ high standards and create lasting business relationships. AAK Kamani offers a unique portfolio of semi-specialty, specialty products and solutions within the Bakery, Dairy, Chocolate & Confectionery, Pharmaceuticals, Personal Care and Nutraceutical industries. In 2015 AAK Kamani was formed by coming together of two companies – AAK & Kamani Oil Industries Limited with AAK as the majority shareholder in the company.n

RADIO BAR’S 2ND OUTPOST OPENS IN CHEMBUR; FOLLOWS REOPENED KHAR OUTLET Commenting

on

the

Chembur

launch, Nikhil Merani, proprietor, said, “Radio Bar has over the years amassed a loyal fanbase that knows what we stand for, and opening our second home in Chembur just felt like a natural fit, because it is a great locality.”

“We are excited to make this our first all-day Radio Bar and do justice to it through our inimitable menu and cocktails and a sense of belonging that will linger for a lifetime,” he added.

It will house exclusive cocktails such as Billie Gin, Kokum together

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adio Bar, which revamped its Khar outpost and reopened it earlier, recently inaugurated its second outlet in Chembur. Franchised by Natraj Hospitality, the latter will boast of an elaborate menu (including its popular cocktails), and be open from noon to 1:30pm.

and Tequira Tequira, and dishes such as the Steamed Spicy Edamame, the Shikaari Gosht Kalimiri, the 5 Spice Cantonese Chicken Bao, Crumb Tempura Cottage Cheese Roll with Jalapeno Mayo and Togarashi and Grilled Chicken Skewer in Heaven Facing Hot Sauce and the Grilled Mediterranean Lamb Burger and Prawn Balchao.n

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February 2020 | Food And Beverage Matrix

80 FRENCH EXHIBITORS TO PARTICIPATE; LAUNCH OF TASTE FRANCE AT GULFOOD

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usiness France, the national agency supporting the international development of the French economy, will be supporting business opportunities between French producers and importers, key buyers and food industry experts visiting Gulfood. This year, 80 French exhibitors will be part of the event, the world’s largest annual food and beverage trade exhibition.

This show will be the opportunity to announce the international launch of France’s F&B dedicated brand: Taste France, according to a press release issued in this regard recently. The show will be held from February 1620, 2020, at the Dubai World Trade Centre, Dubai.

Within France global commitment to share French way of life, Taste France aims to specifically promote F&B products worldwide. French gastronomy quality is recognised all over the world; Taste France takes a step further by gathering F&B industry players around their common interests. From the perspective of claiming a joint identity for all French F&B companies while promoting the diversity of their products besides their ability to innovate, Taste France also strengthens the approach of the French offering by communicating on conviviality and sharing principles.

Thanks to their genuine and reachable products, French exhibiting companies will be gathered around strong values: excellence, diversity and authenticity.

Gulfood’s 25th edition focussed on “Rethinking food” issue is a relevant opportunity to internationally launch such an innovative brand, where key actors meet to discuss the industry challenges of the next decade.

Christophe Lecourtier, Business France’s CEO, commented: “I am extremely proud to launch our new brand Taste France here in Dubai at the dawning of Expo 2020, the first World Expo ever held in the region, that tends to cement Dubai’s legacy to empower future generations. France has been a partner of Gulfood since its beginning in 1987 and I have to admit

that the global dimension of this show that kept growing ever since firmly influenced our choice to unveil Taste France here in Dubai, as this event perfectly fits with the international ambition of Taste France, which is to unify and promote the whole French food & beverages industry.”

During the five-day event, 80 French exhibitors, including 40% of new companies, will highlight their latest trends and products across four pavilions dedicated to World Food, Dairy, Meat & Poultry and Beverages. Products highlighted among French pavilions will play with texture and taste and will include organic production besides innovative packagings.

“With the support of French exhibiting companies, I can tell you that we look forward to unveil more about Taste France during the five days of the show,” Lecourtier added.

The UAE and Saudi Arabia are the top importers of all French food and beverages categories, followed by Egypt and Lebanon. Since 2010, a 50% increase in demand for French F&B products has been recorded in the UAE. The International launch of Taste France on this key location will reinforce already well-established relationships between French and Middle-Eastern companies.

Among the 80 French exhibitors: •

50 exhibitors showcasing world food products in Sheikh Saeed Hall • 12 dairy companies from yogurt and cream to cheese and milk in Hall 1 • 8 Beverages including juices and alcohol-free drinks in Za’abeel 4-6 Hall • 10 meat and poultry producers in Hall 3 The French Pavilion is supported by the following regions: Bretagne Commerce International (West of France), DEV’UP Centre Val de Loire (Center of France) and Hauts de France (North of France)n

FSSAI LISTS OUT MINOR LABELLING DEFECTS TO BE RECTIFIED SANS ADJUDICATION

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he Food Safety and Standards Authority of India (FSSAI) has issued a list of labelling defects deemed as minor or insignificant in nature to allow food business operators to rectify them and continue their business without any adjudication.

The FSSAI has also asked state governments to issue necessary instructions to state designated officers and food safety officers to deal with minor labelling defect cases under Section 32 of the FSS Act wherein a notice needs to be served to the FBO for correction and rectification in the labelling.

This decision was taken with respect to a previous decision by the FSSAI, wherein it asked the state governments to act according to the Section 32 of the FSS Act in case of minor labelling errors.

According to Sanjeev Kumar, deputy director, RCD, FSSAI, previously the FSSAI issued a letter in July 2018 in which state governments were advised to not to initiate adjudication against minor defect in labelling, instead serve them improvement notice under Section 32 of the FSS Act. “Resorting to adjudication proceedings in such cases not only causes avoidable harassment of the FBOs but also is a waste of scarce resources of enforcement machinery of the state, which otherwise could be utilised more meaningfully elsewhere to ensure safe and nutritious food to the citizen,” said Kumar.

The list of labelling defects categorised into exception (minor labelling defects of insignificant nature and without any food safety concern) and mandatory cases (against which adjudication action would be taken).

The defects that were identified as

minor in nature include ‘deviation in the display format of FSSAI licence logo’ wherein all categories of food products were treated as exception, second was ‘improper printing like printing over sealed edge’ and here only small-scale sweets, savouries units selling products in packets for immediate consumption were marked as exception.

Third defect was ‘list of ingredients not displayed on label’ wherein single ingredient food & small-scale sweets, savouries units selling in packets for immediate consumption were marked in the exception categories while all compound ingredients food were listed in mandatory cases category.

Fourth defect was ‘lot/batch code no. not displayed on label’ and similarly the small-scale sweet and savouries units along with repacking by the departmental stores and retail outlets were listed in exempted category while nutraceuticals and all other food were listed in the mandatory category.

Fifth defect was ‘nutritional fats not displayed on label’ wherein single ingredient food and smallscale sweets and savouries were put in the exception category while nutraceuticals, biscuits, dietary supplements, milk and milk products other than sweets were put in the mandatory category.

Sixth defect was related to ‘non compliance in respect of capital letters/mentioned in box/font size but the content is in compliance. Here all the categories of food products were put in the exception list.

And seventh defect was related to ‘veg and non-veg logo.’ For this edible vegetable oil and small-scale sweet and savouries units were put in exception categories while for ghee, vanaspati, nutraceuticals, bakery items and ice creams were put in the mandatory category.n

Factory & Office : G. Ghasitaram Estate, Jasmine Mill Road, Mahim (E),Mumbai-17.

India. Tel: 0091-22-2409 0000/0101/0202/ 0403/0505/0606 • Direct: 2403 3636/2403 3637 Email: ghasitarams@gmail.com / sales@ghasitaram.in

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February 2020 | Food And Beverage Matrix

TRAINING- CONTENT DEVELOPMENT AND DELIVERY

Manan Bajaj, Director

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.

T

his article is written considering Training needs requirements at all levels within an organization.

Just Keep in mind that the effective solution to any problem is to address its cause as it is rightly said, “A well-defined problem is a half solved problem”.

A. TRAINING DEVELOPMENT Moving forward, the first step in the training process is a basic one; ask questions to determine if a problem can be solved by training. Whenever employees are not performing their jobs adequately, we might assume training will bring them up to standard. Is it true or false.

Let's say your supervisor comes to you and says his or her employees are not using adequate procedures.

The first assumption might be that they need training. Don't roll over and agree with that assumption. It's quite possible that training (for those employees anyway) may not be the solution to the problem. It is possible that the supervisor and/or others in the organization may need to accomplish one or more of the following nontraining strategies to help make sure employees use right procedures and practices: •

Correcting existing problems using infrastructural upgradations and engineering controls • Provide adequate resources to work in appropriate manner.

• Adequately enforce defined rules Who knows, maybe the supervisor and others need the training! Let's not always assume employee safety training is the solution for employee behaviour.

What training can and can’t do for workers Worker training is essential to every program in organization. The time and money it takes to train workers is an investment that pays off in fewer customer complaints, internal rejections and/or workplace

accidents depending on subject involved. Effective training also helps inexperienced workers, who tend to have higher injury and illness rates than experienced workers. Problems that can be addressed effectively by training include those that arise from lack of knowledge of a work process, unfamiliarity with equipment or incorrect execution of a task.

Training isn't as likely to help if workers lack •

Cultural support: If the culture doesn't support training, the worker is less likely to follow procedures that were trained.

• Proper motivation: If the worker doesn't care about the job, no amount of training will help.

• Attention to the job: To be successful the worker must pay attention to the job. I call this being "sober and focused."

You can argue that the underlying culture influences a worker's motivation and attention to the job and I think you would have a good argument. Whatever its purpose, training is most effective when designed in relation to the goals of the organizational systems.

How training needs arise There are a number of things that might "trigger" the need for training.

The three categories of triggers are potential triggers, internal indicators and external influences. If any of these are likely to occur in the future, one or more employees may need training.

•

•

•

Potential Triggers: Certain occurrences may trigger the need for training in your workplace.

New hires, Promotions or job transfers, New work procedures, New working relationships between workers and managers, Internal Indicators: If, in your analysis of the management system, you discover the following trends, safety training may be required: Increase in concerns, Increase in internal rejection, incidents, accidents, illness, Increase in noncompliance behaviour instances, Increase in staff turnover, External Influences: As I'm sure you are aware, employers do not operate in a vacuum. From time to time, voluntary standards, customer and other government agencies promulgate rules and guidelines that affect the way work is conducted. Here are more examples of external factors that require training:

New legislation, Changes to legislation, Competitor activity, Change is standard requirements and enhances customer expectations etc

Determining what training is needed If the problem is one that can be solved, in whole or in part, by training then the next step is to determine what training is needed. For this, it is necessary to identify what the employee is expected to do and in what ways, if any, the employee’s performance is deficient.

When designing a new training program, or preparing to instruct an employee in an unfamiliar procedure or system, a job analysis. The content of the specific section of standards applicable to a business can also provide direction in developing training content.

If learning needs can be met by revising an existing training program rather than developing a new one, or if employees already have some knowledge of the process or system to be used, appropriate training content can be developed through such means as: •

Requesting employees to provide, in writing and in their own words, descriptions of their jobs. These should include the tasks performed and the tools, materials and equipment used.

•

Observing employees at the worksite as they perform tasks, asking about the work, and recording their answers.

•

Examining similar training programs offered by other apex bodies companies in the same industry.

Employees can provide valuable

information on the training they need..

What about supervisor and manager training?

Some organizations consider the quality, safety, health and environmental function as primarily a particular department or staff responsibility. They fail to understand this as a part of overall operations (production or service), and even worse, they believe education and training need not be given to line managers: A big mistake.

Consequently, some employers neglect to adequately educate managers about general concepts and how to apply them in the workplace.

Managers who understand both the way and the extent to which effective system impacts on the overall effectiveness of the business itself are far more likely to ensure that the necessary management programs are designed and perform well.

First-line supervisors have an especially critical role in implementation because of their immediate responsibility for workers and for the work being performed.

Effective training of supervisors will address their management responsibilities as well as information on hazards, hazard prevention, and response to different situations.

Narrow the focus with goals and objectives Once the kind of training that is needed has been determined, it is equally important to determine what kind of training is not needed. Employees should be made aware of all the steps involved in a task or procedure, but the training should focus only with those steps on which improved performance is needed. This avoids Contined to page no 17

Food And Beverage Matrix | February 2020 Contined from page no 16

unnecessary training and tailors the training to meet the needs of the employees.

Determining what the learner needs to know and do should be developed before the training session. Writing goals and objectives will help make sure your training is appropriate and useful to the learner. Effective goals and objectives help ensure training stays on track so that learners gain the specific knowledge and skills required. We should define goals and objectives.

Goals and Objectives: What's the difference?

One of the most important, yet for some, the most difficult activities in the training process is writing clear-cut, competencybased learning objectives that describe what the learner will be able to do at the end of the training session. Some trainers believe goals and objectives are basically the same thing; not so. Let's take a look.

What is a goal?

A goal is nothing more than a wish. We've all stated goals like, "I wish I could lose some weight," from time to time. Goals are broad in the sense that they state general intentions.

They are not specific enough to be measured.

Objectives, on the other hand, are narrow and are set for certain tasks in particular.

Once the objectives for the training are precisely stated, then learning activities can be identified and described. Remember, each standard uses the terms "demonstrate", the intent is that employees must be able to prove they can do something by actually doing it in the learning environment.

This means you'll need to include a "hands-on" learning activity to show employees’ how to do things. It also means you'll need to give them a chance to practice the procedure

17

or task they're learning. Makes sense, doesn't it?

of students from different departments or facilities.

Training Presentation Strategies

On-the-job training (OJT), Mini training sessions and Computer based training (CBT)

You now know basically what subjects to employees, but which presentation strategy is going to work best for you?

Let's take a look at several alternatives: Formal classroom training: In many cases, formal training in-house or from an external source can get learners trained quickly when needed. Classroom training is best if the class is composed

Three important training requirements No matter the training strategy used, it's important to make sure employees get practice before they are actually asked to work in the environment. Three of the most important are: Demonstration, Retraining and Certification. it's not

only your responsibility to help protect products, employees, it's also your obligation to help protect the employer.

One of the best ways to do that is to ensure strong training documentation.

It's not just a good idea for the employer to keep complete and accurate records of all training, it's required by all standards, customers and authorities as well in some specific cases. Records can provide evidence of the employer’s good faith effort to comply with standards.

Strong documentation can also help the employer defend against claims Contined to page no 18

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February 2020 | Food And Beverage Matrix

and prevent a dry and sore throat from extensive talking during the session. You may also want to learn relaxation techniques and develop a standard ritual before training sessions to relax and prepare yourself.

Contined from page no 17

of negligence or any complaint.

Documentation can also supply an answer to one of the first questions a concerned person-authority, customer representative or an auditor will ask: “Was the involved employee or team adequately trained to do the job?”.

B. TRAINING DELIVERY Post development of Training content the further step would be delivery of Training

Get Ready Let us review-“when, where, what, how and why”

Go! OK, now you’ve completed preparing for the training session, greeted participants as they arrived, and it’s time to start training. What’s next? Let’s first look at the general sequence of activities in most training activities.

• •

Firm up the “when”, Decide on what kind of training is best for the subject and Determine who will be participating in the training

•

Positioning of participants tables: Board room arrangement Classroom setup Small group arrangement A group horseshoe arrangement Get Set

• •

Just before training begins and while participants are arriving can be a challenging time. You may start feeling nervous, and that’s natural. It’s important to have this time planned out.

Research has shown that the number one thing people do not want to do is present training. Most people are uncomfortable, to some degree, with public-speaking even when they are experience presenters. It’s called “stage fright.”.

Below is a two-step process for overcoming stage fright •

•

Prepare the mind by putting everything in perspective with a little self-talk. Tell yourself participants are here to learn from you, they want you to be good trainer, because they’ll learn more that way. Focus on them and making sure they understand the material. Don’t worry about your performance, you’re just the messenger.

Deliver the message. Accept the fact that you will be nervous and, in fact put the nervous energy in to and energetic delivery.

Prepare the body, Get familiar with the training environment, including lighting, temperature, and layout of the classroom. You can do this during your practice session and also by arriving early on the day of training to check that everything is in order. Drink fluids to soothe your vocal cords

•

• • • •

•

Thanks them for coming!

Introduction: “Getting around,” and emergency procedures.

Preview: Tell them what you’re going to tell them Benefits: Tell them why it’s important Main ideas: Tell them Activity: Have them do something Benefits: Tell them why it’s important Review: Tell them what you told them Test: Have participants take a written test or demonstrate skills Evaluate: It’s not over till the paperwork is done. Ask them to complete a participant evaluation.

Thank them for coming!

Ask it The two basic types of questions a trainer uses during a presentation are open-ended questions and closed questions.

Open-ended questions require an extended response. Below are some points to remember about open-ended questions.

• • •

•

Results in a discussion of ideas, opinions and feelings Most often begin with a “what, how, when and why” Requests may begin with a “discuss, “”identify,” ”describe,” or “analyse” This open-ended question works-

“what are your questions for me?”

Closed questions require only a one word “yes” or “no” or short answer.

Below are some points to remember about closed questions.

This type of questioning closes off discussion.

• Usually begins with “is, are do, does, can or will” • This closed ended question doesn’t work- “Are there any questions?” You will usually get dead silence. Handle it.

Asking participants open-ended questions will result in the most information and result in a more interesting presentation.

You can always “piggy-back” off the participants response with more questions. Relying on closed questions will result only in a series of short responses like “yes, no maybe and occasionally I don't know.” You can see that these responses won’t give you a lot of information. I have found that the training with usually be more boring to the participants as well.

to participate and as trainer you will not be able to accurately assess the degree of learning that’s taking place when participants are silent.

•

•

Handle it They may be rare, but problem situation, in which learning is inhibited due to the behaviour of one or more of the participants, may occur.

Problem situations have something to do with the level of participation of individual participant (i.e. when participant participate too much or too little).

Too much participation- Participants may not be able to fully participate in group or class activities when an individual participant is too vocal.

Overly vocal participant may be because of enthusiastic interest or it may be result of an inner need for recognition.

Too little participation- When one participant is too vocal, other may not feel confident, adequate or otherwise comfortable participating so they remain silent. A non-participative participant’s valuable inputs may be lost from the group. Silent participants may feel stressed and not be motivated

•

• • •

Problem situations may occur when participant behaviour is perceived by the trainer as inappropriate. A participant may express hostility towards the trainer, the company or another participant. Don’t assume that such behaviour on the part of participants is a reflection of their hostility towards you or your training.

When the participant appears to be overactive or inhibited in some way, there are three important strategies to consider: Carefully try to eliminate or reduce the problem behaviour Maintain the self-esteem of the participant causing the disruption Avoid further disruptions

Finish with the bang!

Now that when you’ve finished the training, it’s time to wrap things up.

Wrap up time would be proportional to the length of session, it may take 15 minutes to an hour. Let’s take a look at the steps to finish the training.

Finishing Steps: What- Review what’s been achieved during the training.

So what- Ask them to share what’s been most important to them.

What now- How to apply or implement learning What’s next Loose ends- Finish up with any issues that may have been “parked” during the training.

Evaluate Celebrate- Thanks every one Say good-bye Reflect- Take time to write down changes, improvements, thoughts.

Keep reading, Bye

Manan Bajaj

Food And Beverage Matrix | February 2020

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DHARA LAUNCHES DIGITAL CAMPAIGN #WOMENOFCHANGE, SHOWCASING BALANCING ACTS entailing various scenarios of her life, and how they have managed time for their passions, despite the hectic daily routine they have to go by.

“We have seen women constantly juggling between roles, leaving out the things they love doing the most, and yet there are many astonishing ordinary lives with extra-ordinary stories within them,” Giri said.

“The new initiative is an extension to our umbrella positioning of Zara Sa Badlaav, as these videos of ordinary women will encourage others to dig deep and search for their true calling, thereby invoking a change within,” he added.n

D

hara, India’s leading edible oil brand, has launched #WomenOfChange, a new digital campaign. It comprises a series of videos in which ordinary women tell their extra-ordinary stories of balancing their daily chores with their subdued passions.

The overall intent is to bring to limelight such stories that are often talked about all around us, but do not get the attention that they deserve.

The campaign has been conceptualised by Dhara and is being executed in co-ordination with Mixed Route Juice.

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Talking about the new campaign, Sanjeev Giri, business head, Dhara, Mother Dairy Fruit and Vegetable Pvt Ltd, said, “In today’s times, work and personal life are mostly mashed together in a blur of activities, and 24 hours suddenly become too less to find out one’s purpose and calling.”

“This campaign is a testament to those women who have not only succeeded in their work and personal lives, but have also followed their passion, balancing everything in just the right manner,” he added.

“The all-new campaign is our effort to encourage such women across all walks of life and inspire them to do more in a day and pursue the things they love,” Giri said.

The video-led campaign will introduce one video every month on Dhara’s digital pages including Facebook, Instagram, Twitter and YouTube, featuring one woman at a time, and will cover different scenes

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February 2020 | Food And Beverage Matrix

FOOD PRICES UP IN DECEMBER, DRIVEN BY RALLY IN PRICES OF VEGETABLE OIL

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orld food prices rose for the third consecutive month in December, as a strong rally in vegetable oil prices drove the FAO (Food and Agriculture Organization) Food Price Index to its highest level in five years.

It averaged 181.7 points during the month, a 2.5 per cent increase from November, and the highest level since December 2014.

For 2019 as a whole, the index which tracks monthly changes in the international prices of commonlytraded food commodities - averaged 171.5 points, some 1.8 per cent higher than in 2018, but still 25 per cent below its peak in 2011.

The FAO Vegetable Oil Price Index rose 9.4 per cent from November, increasing for the sixth consecutive month. The latest upturn was once again driven by palm oil prices, buoyed by both solid demand, especially from the biodiesel sector, and concerns about tightening supplies.

Despite the December increase which also concerned soy, sunflower and rapeseed oils - the vegetable oil sub-index had over the course of 2019 reached its lowest annual average

since 2007.

The FAO Sugar Price Index rose 4.8 per cent from November. The rally was, in part, prompted by rising crude oil prices, which encouraged Brazil's sugar mills to use more sugarcane supplies to produce ethanol, leading to reduced sugar availability in the global market.

The FAO Dairy Price Index increased by 3.3 per cent during the month, led by cheese prices, which rose by almost eight per cent amid tighter export availabilities from the European Union (EU) and Oceania.

The FAO Cereal Price Index rose 1.4 per cent, driven mainly by wheat prices amid accelerating import demand from China and logistical problems in France, due to continued protests in the country. However, maize and rice price quotations remained broadly stable.

The FAO Meat Price Index averaged 191.6 points in December, almost unchanged from its revised November value. The sub-index ended the year 18 per cent higher than in December 2018, driven by pig meat quotations both by solid import demand from Asia and pre-festivity internal demand in the EU and Brazil.n

BONN LAUNCHES CRACKER BISCUIT RANGE TO MAKE A MARK ON PREMIUM BISCUITS PORTFOLIO

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ith the biscuit and cookies industry in India is being growing at a CAGR (compound annual growth rate) of 10 per cent for the last three years, the Bonn Group of Industries, a leading fastmoving consumer goods (FMCG) has expanded its biscuit portfolio, unveiling cracker biscuits under their premium Americana range.

These are available in three flavours, viz., Mexican Veggie Cracker, Multigrain Cracker and Cheese Cracker, in the states of Haryana, Punjab and Delhi NCR. These are available in three different pack sizes (66g, 90g and 120g, priced at Rs 10, Rs 10 and Rs 25, respectively).

Giving the cracker biscuits a Mexican theme, the Mexican Veggie Crackers are loaded with vegetables, herbs and Mexican flavoured spices. The Multigrain Crackers are made up of black til, sunflower seeds, linseed, etc., which are not only good for health, but also a feast for the tastebuds. Thirdly, as the name suggests, Americana Cheese Crackers are loaded with cheese.

Unlike bread and other bakery products, biscuits in India, are popular both in urban and rural demographics with proportions of those consuming them going up to 94 per cent and 83 per cent, respectively.

Increasing disposable income, changing lifestyle, growth in organised retail and increasing consumption of processed and packaged food are the main drivers of the industry.

The FMCG sector, as a whole, is the fourth largest sector in the Indian economy, and provides employment to around three million people accounting for approximately five per cent of the total factory employment

in India.

India is considered a potentially huge FMCG market, because nearly 50 per cent of its population is under the age of 25 years.

Gifting and celebratory occasions are a popular trend among consumption favouring online-glued millennial generations. Premium biscuits are the ideal gift for people in this age group, and Bonn’s top-shelf Americana range is poised at just the right spot in the market to take advantage.

“The addition of three popular flavours to our product portfolio is one more step in the direction of increasing our sales revenue to Rs 1,000 crore by 2021,” said Amrinder Singh, director, Bonn Group of Industries.

“It will also help us gain increased penetration in the high biscuit consuming states of Punjab, Haryana and Delhi NCR. Biscuits are the second of our core business products, which we intend to incrementally expand with greater value-for-money and innovative output,” he added.

“This will facilitate Bonn’s strategic expansion while assuring the brand remains sustainable in the long run,” Singh said.n

Food And Beverage Matrix | February 2020

21

MOFPI EXTENDS DATE FOR FOOD PROCESSING CAPACITIES SCHEME TILL MARCH 31

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ceived from the investors and entrepreneurs, the closing date for the submission of the proposal under the scheme was extended for three months.

The earlier date was December 31, 2019.

The notice further said that the interested promoters or investors willing to setup their food processing units, may submit their proposals through the online portal on or before 11.30 pm on March 31, 2020, as per the prescribed guidelines.

he Ministry of Food Processing Industries (MoFPI) has extended the date for submission of proposals under the scheme for Creation/Expansion of Food Processing and Preservation Capacities (CEFPPC) scheme under the Pradhan Mantri Kisan Sampada Yojana (PMKSY) until March 31, 2020.

MoFPI, in this regards, issued a notice saying that the ministry has reviewed the status of the implementation of the scheme and based on the request re-

‘Now the proposals can be submitted upto March 31, 2020,’ the notice stated.

The notice, meanwhile, explained

that the proposals received against this EoI will be approved but subject to the availability of funds. Further, mere submission of application with required document against the EoI does not confer any right on the applicant for claim of grant in aid under the scheme.

Explaining further, a senior official with the MoFPI informed that the investors were advised to submit their

application before the deadline to avoid last minute rush and the ministry will not be responsible for any delay in submission of their application.

It is pertinent to mention here that the MoFPI has issued an Expression of Interest notice in July last year inviting applications from investors for the CEFPPC scheme under the PMKSY and the last date was set on December 31.n

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February 2020 | Food And Beverage Matrix

SELF-REPAIRING HIGH-SPEED DOORS FOR FOOD INDUSTRY Prime Food self-repairing doors are extremely easy to clean to meet the high hygiene standards in the food and retail industry: the polyethylene frame is designed to be sanitized in all its parts, without remove or disassemble any profiles or covers with related problems in assembling again all screws and external elements.

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In addition, the “Anti Crash” control system reduces the risk of impacts and accidents to a minimum, while the special sliding system lets the curtain come out from the guides in case of impact. andhi Automation’s Prime Food flexible and self-repairing door is similar to High Speed Doors, but with a structure made of polyethylene.

The ease of cleaning and the “Anti Crash” control system guarantee the highest standards of hygiene and safety, making these high-speed doors the ideal solution for companies operating in the food industry If you are one of the behind-the-scenes companies that support retail food and beverage operations, you’ll appreciate the reliability and rugged performance of Gandhi Automation’s doors. There are options available for proper handling and environmental control at every stage of cold chain logistics, balancing costs with efficient operations.

The innovative high-speed, high-performance operational abilities built into Gandhi Automation’s rolling doors provide the dependability you require.

Whether you have run a food service that is only open for a few hours a day or provide 24-hour service in an institutional environment, you’ll find a Gandhi Automation’s rolling shutter, overhead door, or counter shutter that gets your job done reliably and affordable.

Gandhi Automation’s Prime Food high speed doors are designed to meet the specific needs of food companies requiring a high level of hygiene.

This is a rapid self-repairing high-speed door for internal use that has a flexible curtain without rigid elements and extreme opening speed.

Prime food is entirely made in stainless steel material, easy to clean and resistant to oxidation. Rapid door prime food, stainless steel is equipped with powerful engines capable of opening and closing the door very quickly, and especially in great security, thanks to a security monitoring system with a photocell out of the cloth.

A full width clear vision window is included providing brilliant vision through the roll door panel.

This is important when combinations of pedestrian and forklifts use the openings. The columns are clear anodized aluminum, and in some cases, can be powder coated to enhance their protection.

In food industry facilities, distinct areas need isolation without affecting the overall flow of business. Preventing contaminants from entering various areas is also of great importance.

That is why our high-speed doors specially designed for the food and farming industry are safe, functional and characterized by a beautiful design. But what is more important, they ensure rapid and safe opening and closing operations, thanks to a special photocell monitoring system, as required by current regulations.

Our roll-up doors are the ideal solution in this case, since they ensure high speed, durability and insulation and are extremely easy to clean. They are also designed to ensure high resistance to chemicals and saline solutions.w

INDIA’S TEA PRODUCTION IS UP BY CLOSE TO FOUR PER CENT

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ndia’s tea production has risen by four per cent to 1,389.70 million kg (mkg) in the year 2019, from 1,338.63 mkg in 2018.

The increased production comes at a time when the industry has been stirring under the pressure of higher costs outstripping price realizations.

Most of the rise in production comes from small growers, who do not have to bear cost pressures as their peers in the organised sector do.

This increase in production is mostly from small growers. Good quality teas will continue to fetch good price and poor quality tea can exert pressure on costs. Unless there is a sizeable increase in prices, the industry will be under pressure this year.

The 2019 data available on the Tea Board website, shows that production of North India tea gardens was up by over 5 per cent to 1,170.66 mkg as against 1,113.76 mkg in 2018. The production by small tea growers in North India was up by over 7 per cent to 578.15 mkg (538.30 mkg), while that by big growers increased by close to 3 per cent to 592.51 mkg (575.46 mkg). to promoting tea as a beverage and also the concept of tea tourism among the millennials, Tea Board of India has teamed up with a popular Bengali youtube channel – Foodka – which is spearheaded by RJ Mir and a renowned food blogger Indrajit Lahiri.

Foodka and Tea Board will bring out a series with five episodes dedicated to an array of Darjeeling Tea and also the tourism circuit of the North Bengal region.n

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February 2020 | Food And Beverage Matrix

DOUBLE BONANZA AS GANDHI AUTOMATIONS WINS THE WAREHOUSE AUTOMATION COMPANY OF THE YEAR 2020 AND WAREHOUSE INNOVATION COMPANY OF THE YEAR 2020

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he new year has started with a bang for Gandhi Automations as the winning streak continues with 2 prestigious awards for Warehouse Automation Company of the Year and Warehouse Innovation Company of the year 2020 for the Cargo Connect Awards by Surecom Media held at the Lalit Mumbai on 16th January 2020. The awards continue highlighting the and further strengthening the company products quality and credibility.

Being one of the largest and most prestigious annual events of its kind, the Cargo Connect Awards bring together key stakeholders from the entire supply chain under one roof. More than 350 representatives from Manufacturing Companies, Warehousing Brands, Logistic Companies, Logistics Service Providers, Freight Forwarders, Air Carriers, Airports, Shipping Lines, Ports, Warehouse Space Providers, Logistics Parks, Infrastructure Developers, Terminals, Freight Train Operators, Technology Solutions Specialists, Regulators, Government and Media had attended the Cargo Connect Awards in Mumbai, with the objective of enriching their knowledge and celebrating Warehousing and Logistics Excellence.

With this win, Gandhi Automations confirms and stands ground to the fact of having 70% market share in India for the Entrance automation and loading bay range of products.

The awards stand testimony to the fact that Over the years, Gandhi Automations has encountered various challenges and opportunities and have successfully turned each adversity into achievement given our unshaken determination and commitment to success.

There has been a great expansion with the legal mandate for improved building access. As regulations for

such acts were being developed, people with disabilities identified the need for improved accessibility to doors as a major problem. Allowing higher resistance forces for manual doors while, at the same time, requiring automated doors, could overcome industry objections to low opening resistance and address the accessibility concerns as well. In fact, several states have already adopted provisions that mandate automated doors in certain situations. Yet others have increased the maximum limit for opening resistance without requiring automated doors.

There is another important argument for giving more attention to automated doors. The concept of "universal design" has become the focus of accessibility in the '90's.

Universal design means design that accommodates all people, not only people with disabilities. It includes design that will assist the elderly, children, pregnant women, people carrying packages, etc. Automated doors are a perfect example of universal design.

Automation is generally reserved for two purposes, accommodating high flows of pedestrian traffic and providing accessibility for people with disabilities. The market for automated doors is becoming more defined. The type of product most appropriate for a particular application is determined by frequency of operation, speed of operation required, new versus existing construction, traffic flow and cost. Products are available to address the full range of applications based on these factors.

Our purpose is to help people feel safe, secure and experience a more open world. Door openings, trusted identities and entrance automation are important in a world with increasing needs for safe, secure and convenient movement of people and things. Our divisions address these areas with a specialized and focused approach, as well as combining them into joint systems and solutions.

Gandhi Automations designs and manufactures a wide range of automated doors that perfectly suits to any architectural environment – from modern and traditional industrial buildings, warehouses, to fine commercial buildings.

Ensuring efficiency in your procurement process has a positive chain reaction within your entire organization. The objectives of a world-class procurement organization are far beyond the traditional belief that procurement’s primary role is to obtain goods and services in response to internal needs. In fact, a successful procurement process aims to optimize the whole process to create significant business value.

Gandhi Automations is an effective service provider being able to tailor services so as to minimize the impact of market dynamics on a client’s supply value chain. We also are able to proactively ensure compliance at all junctions of business operations.

Emerging technology and the proliferation of digital technologies have opened up avenues for new business models and service delivery frameworks. We leverage such technologies in providing value added services to the clients.

Our products are in conformance with highest standards, and can be installed either on new fixed / retractable warehouses, or integrated into already existing ones.

The products offered by Gandhi Automations are high speed doors, dock levelers, dock shelters, overhead doors, automatic shutters, sliding doors, hangar doors, fire rated shutters and doors, as well as motorized gates.

Till date Gandhi Automations Pvt Ltd is the only company in the above field with a national presence through a network of branch offices with proper back up support for installation & servicing.

Achieving and offering highest standards of quality has always been a key driver for Gandhi Automations and the company has more than 100,000 installations, is certified to An ISO 9001: 2015, ISO 14001: 2015 & BS OHSAS 18001: 2007 Company quality management system by TUV Nord and all products manufactured are CE marked.n

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February 2020 | Food And Beverage Matrix

SELECT OUTPOSTS OF IMPRESARIO HANDMADE RESTAURANTS TO BE OPEN TILL 4AM

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elect outposts of the five establishments in the Impresario Handmade Restaurants group - Social, antiSocial, Smoke House Deli, Ishaara and Flea Bazaar Cafe - which are operational in Mumbai’s mills and malls will be open till 4am starting January 27, 2020.

While alcohol will be on offer until 1:30am only, Social is curating a special midnight menu, which will be available till 4am. It will comprise Mumbai street food, which will be quick and affordable.

Smoke House Deli and Flea Bazaar Cafe will be serving their full menus till 4am. The restaurants will be offering late-night deliveries till 4am.

Riyaaz Amlani, chief executive officer and managing director, Impresario Handmade Restaurants and former president, National Restaurant Association of India (NRAI), is optimistic about the changing model of Mumbai.

“When it comes to all the restaurants under the Impresario Handmade Restaurants umbrella, we are excited to welcome this change to Mumbai’s afterhours economy,” he stated.

“With the state government recognising the true potential that Mumbai’s hospitality sector holds, this gives us a chance to embrace the consumer without deadlines.

Upholding the respect and confidence of all the neighbourhoods we are present in, this move will be beneficial

for everyone,” Amlani added.

“What’s more, we are ensuring we follow all safety norms and strictly enforcing the no-alcohol post 1:30am rule. Our female employees will also be given after-hours drops home,” he said.

Amlani held the prestigious presidentship of NRAI between September 2014 and September 2017.

Way ahead of his time while he was the president, he planted the seeds for malls and eateries to stay open for a longer duration and flagged a new idea of a 24x7 Mumbai.

With a strong opinion that this move would boost Indian tourism and create multiple employment opportunities across the F&B sector, he was positive even then that this model could be replicated across India.

Discussing this with every government body across all cities, NRAI had also met Aditya Thackeray back then. He understood why it was important and how beneficial nightlife was for the city, and stated, “I don’t understand how something that is legal in the day becomes illegal by night.”

Amlani holds an important role in making this dream a reality and has started taking the necessary steps to capitalise on the move.

Celebrating the decision that he laid the foundation for, a plan of action has been laid for all the restaurants under the Impresario Handmade Restaurants umbrella to take full advantage of the new ruling.n

SLCM MAKES 24X7 AGRIWAREHOUSING CALL CENTRE PAPERLESS, INTEGRATING AI

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ohan Lal Commodity Management (SLCM), India’s leading agri services solutions provider with operations across India and Myanmar, has digitially transformed the 24X7 call centre dedicated to its agriwarehousing operations in India and Myanmar into a paperless entity integrating artificial intelligence (AI), to make it more efficient and seamless.

The call centre, which was established in 2010, is a part of SLCM’s endeavour to provide real-time technologies for managing the agri space, in line with its multiple award-winning Agri Reach technology. It will have a dedicated team of customer support executives who will provide support to the field staff.

The system uses real-time data integrating it with artificial intelligence to provide seamless experience to the field staff, thus adding a muchneeded human yet smart element to the technology-enabled platform Agri Reach, an algorithm which combines series of processes, audits and realtime tracking of the facilities to give error-free results and deplete the risk of crop damage.

SLCM is the only company in this domain which has a centralised realtime process management system, and the patent for Agri Reach is pending.

It uses techniques like geo-fencing to real-time tracking, bar-coded storage receipts to avoid thefts/pilferage and internal audits, along with a maker and checker policy at each level.

In an archaic industry like agriculture, SLCM has once again showcased its ability for innovation. Through this call centre, it strives to enhance service standards and constantly raise the bar on scientific storage by eliminating paperwork and providing the evidence of the calling details. It will also help in reducing the timelines, which will lead to an overall improvement in the efficiency of the system.

Talking about the initiative, Sandeep Sabharwal, group chief executive officer, SLCM, said, “In a marketplace

model, intelligent call centres have an extremely important role to play, as they create a physical touchpoint.

The idea behind augmenting this dedicated 24x7 call centre is to create an interface that warehouse managers may be more comfortable using.”

“It builds upon our centralised realtime process management system Agri Reach, and integrates it with artificial intelligence for real-time monitoring, thus enhancing the level of service,” he added.

“So far, the interactions with these warehouse managers have been through online portal and e-mails.

Now, through this call centre, they will have a dedicated customer care person to talk to, to discuss issues related to inventory, and other logistical issues,” Sabharwal stated.

“As all of our warehouses are now online, we wanted to setup a virtual customer service network which complements our digitisation efforts. and this call centre is a step in that direction,” he added.

The call centre will be equipped to provide the evidence of the calling details and will have technical features like MySQL Version: 5.1.73 – Backend Database Interface Coded in PHP 5.3.3, perl v5.10.1 used for automation process, Asterisk 1.4.32 – Dialer HTML5 - Graphic User Interface.

Additionally, it will have all warehouse contact details predefined for auto dialling, besides all incoming or outgoing call divided into three types - morning, afternoon and evening. All the calls will also get automatically recorded across the platform. These calls will later be verified for quality and training needs of the back office and field staff.

To make things convenient for the call centre representative, the call centre will come with a landing page, for incoming and outgoing call, which will be prefilled with balance stock and basic details. For unhindered service, it will have manual entry option in case phone lines are not working.n

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February 2020 | Food And Beverage Matrix

ELITE FOODS AND INNOVATION GROUP CELEBRATES INAUGURAL FOUNDER’S DAY

E

lite, a diversified group from South India that handles activities in various sectors, celebrated its inaugural Founder’s Day in Thrissur, Kerala, recently. Danesa Raghulal, daughter of T R Raghulal, the company’s chairman and managing director, addressed the employees of the company for the first time and felicitated them for their extraordinary contribution to the company.

Besides managing the overall operations of the group, she will develop the organisational culture to optimise productivity. In addition, she will fulfill the role of being a motivational leader.

Hailing from a business family based out of Thrissur, Danesa comes with a string of academic excellence and professional achievements including her stint in the start-up space.

Carrying forward her father’s legacy, she aims to offer more environmentfriendly, healthy and nutritious food products to consumers across the globe. As a responsible corporate citizen, Elite plans to be a zerocarbon emission company, and has already started taking initiatives to achieve their goal.

Talking about her new role, Danesa, who serves as the company’s executive director, said, “I am the grateful and humble beneficiary of the numerous legacies and achievements forged by all the members of the company. I value the continuous efforts and commitment of each and every individual of the company.”

“As I grew up watching my father’s efforts towards building the company, I have witnessed its expansion year after year. Walking on his footprints, I will strive towards advancing the company offerings with collaborative efforts,” she added.

“We will focus more on growing our current share in existing markets and intend to establish the group as a more diversified and holistic brand,” Danesa said.

At the felicitation ceremony, she thanked the employees who have been instrumental in helping her father nurture and build the company with their hard work and dedication.

Acknowledging the focussed efforts for encouraging a sustainable environment, Elite presented the T R Raghulal Sustainability Innovations Award, a special honour, to Jabir Karat, founder and chief executive officer, Green Worms Eco Solutions LLP, for his outstanding initiative to create a zero-waste world. Promoting a green environment, the group gifted the Chaya Mansa plant in a cloth grow bag to each employee. A bag made from a thick breathable fabric that facilitates the growth of plants.

This concept was developed by sixthgraders E Shamir and M P Muhammed Azmi, under the guidance of their teacher, Satheesan K C from MASS GHSS Ettikulam School, Kannur.

They were also felicitated at the occasion by Danesa.

With her inherent business acumen, she envisions furthering the company growth and expanding the market by focussing on innovation and collaboration. Their commitment to provide the best quality and fulfilling the customer demand with innovative products will enable the group to scale new heights.

Holding a bachelors of science in entrepreneurship and strategic management from the world’s leading college for entrepreneurship, Babson College, Boston, Danesa was also named on the dean’s list.

She was honoured as a part of the Omicron Delta Epsilon (an international honour society in the field of economics) in the Tau Chapter Massachusetts for recognition of high scholastic achievement in the field of economics.

In her early years, Danesa had worked in data analytics at EXL focussing on marketing and non-profit data analytics.

She has also worked in a group of consultants as an operation’s lean management consultant for Legal Sea Foods, one of the largest fine restaurant chains with over 40 restaurants in America.

As a part of her curriculum, she has been a part of the founder group of two start-ups.n

FLIPKART AND VENDORS PARTNER TO TEST DELIVERY OF FRESH FRUITS AND VEGETABLES

F

lipkart is going to partner with vendors in Hyderabad to test delivery of fresh fruits and vegetables. It has applied for a food retail permit for its newly registered entity Flipkart FarmerMart. This will help the Flipkart’s food inventory in India, as directed under the foreign direct investment (FDI) norms.

Flipkart plans to open six brick-and-mortar grocery stores after receiving the license, a process that might take six months.

Flipkart has so far partnered with WayCool Foods & Products and other sellers on the platform. NinjaCart, which recently received a joint investment from Flipkart and Walmart, is expected to support a part of the supply in future.

Flipkart project with fresh food in Hyderabad aims to get a better understanding of consumer behaviour and the supply chain that we are developing to address the demand for this category.

Flipkart FarmerMart currently has an authorised equity capital of Rs 1,845 crore. The new development comes in face of stiff competition in the food and delivery segments in India.

The food retail license will be granted by the Department for Promotion of Industry and Internal Trade (DPIIT)n

RISE IN GLOBAL COCOA PRICES TO EFFECT INDIAN CHOCOLATE INDUSTRY

I

ndian chocolate industry is likely to feel the tweak of the increase in global cocoa prices because of shortage in supply.

India imports large quantity of cocoa beans and powder to bridge the gap between supply and demand in the domestic market. As per the data of International Cocoa Organisation, the cocoa prices stood at $2,687.24 per ton, around 20% increase year-onyear.

The effect of the current price rally may be echoed in the Indian market in another three months as the importers usually book orders in advance.

is nearly three times higher with a lot of chocolate factories coming up in the country. India imported 52,739 tons of cocoa beans in 2018-19, up 57% year-on-year.

Another major concern of the chocolate industry is the increase in the prices of vegetable fat which is widely used as the substitute for costlier cocoa fat, though it can be imported without duty from the Asean countries.

Adverse weather and production cap

by West African countries, the largest producers of cocoa, have limited the global supply.

Higher than expected second cocoa crop in the country has kept the local cocoa beans prices in check. The dry bean prices have recently moved up slightly from Rs.170 to Rs. 180 per kg. It was soaring around Rs. 200 per kg a year ago.

Advance estimates by the Directorate of Cashew nut and Cocoa Development shows Indian production at 25,783 tons for 201920, up by 7.5% from the previous year. Andhra Pradesh and Kerala are the main producers. The requirement

A poor second harvest towards the end of 2018 after the rain and floods in Kerala saw the import going up in FY19. However, a good crop during the main harvest in April-May 2019 saw the chocolate industry heaving a sigh of relief.n

Food And Beverage Matrix | February 2020

29

INDIAN MARKET OPEN TO ACCEPT INNOVATIONS IN NUTRACEUTICALS: DR NARAYANA

I

ndian market is open to accept innovations in nutrition and nutraceuticals. There is an imminent shift to Ayurveda and herbal based solutions. People are willing to try new and meaningful offerings, according to Dr D B A Narayana, chief scientific officer, Ayurvidye Trust, Bengaluru.

Dr Narayana was speaking at the recently-held National Conference on Health and Wellness through Nutrition and Nutraceuticals at M S Ramaiah University.

According to him, extensive meaningful offerings have come to the fore with the supportive regulations in place in India. “Investments in science and technology for Indian ingredients are seen with higher success rates in commercialisation. We are seeing accountability in innovations and this is the way forward,” he added.

The veteran expert was addressing the gathering on the Functionality of Plant Extractives for Nutraceuticals - Ancient Indian food science source of today’s supplements and nutraceuticals.

Dr Narayana spoke about the Indian food thaali, “Food we eat and the science behind it.

The food continuum is huge with a long-term history of safe use.”

“Indian wisdom of food continuum is documented in traditional authoritative texts like the granthas and the first treatise being the Charaka Samhita dating back to 1500 BC. Following these, our regulations are devised with dedicated ‘Schedules’ that list quantities around 400 botanicals/herbs,” he said.

“The Ministry of Ayush did not want these botanicals/herbs to be listed as ASU ingredients nor give any reference to Ayush in the regulations.

Instead these specific ingredients are referred in the regulations as ‘with long history of safe use.’ It has led to a Schedule categorised as speciality ingredients from ASU as supplements spanning from illness- to wellnesscentric,” he added.

“What ensues is the resurgence

of millets and multigrains. The market brims with beet and baked cookies with raisins, ragi. There are low calorie colas, juices and smart drinks, umpteen number of ‘healthy’ snacks. There are projects focussing to reduce unhealthy foods and increasing consumption of goodies. There are ‘no or low’ alcohol beer products,” said Dr Narayana.

“We also see sourcing nutrients / nutritionals to create an offering of different baskets to select healthy ingredients. These baskets include three

categories. The first covers Nutrients: vitamins, minerals, amino acids, nucleotides. The second is Nutritionals of fractionated or purified compounds from nature like botanicals or animals or microbial source, apart from nutraceuticals, prebiotics, probiotics.

The third basket has Nutritionals which are botanicals and their concentrates,” he noted.

However confusion prevails in the category of supplements and nutraceutical s and clarity is much

wanted on the concentrated source of botanicals and other natural form supplements. But some nutraceuticals are also nutrients based on scientific data and studies. These cover spices and condiments, herbs with history of safe use and documented in traditional texts, non-herbal food items like milk and milk-based products besides marine shells, corals, algae, fish among others, according to Dr Narayana. “Indian market is open to accept innovations in nutrition and nutraceuticals,” he stated on a concluding note.n

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February 2020 | Food And Beverage Matrix

MOTHER DAIRY INAUGURATES ITS FIRST EATERY IN NOIDA, PLANS 60 IN DELHI

‘C

afé Delights’, the newly-opened eatery will serve both dine-in as well as take away options in holistic foods and delicacies from across the country, as announced by Mother Dairy.

Mother Dairy, just recently forayed into the Quick Service Restaurant (QSR) segment by launching of its first cafeteria in Noida.

‘Café Delights’, the newly-opened eatery will serve both dine-in as well as take away options in holistic foods and delicacies from across the country, as announced by Mother Dairy.

‘Café Delights’ in Sec1, Noida was inaugurated by Union Minister of State for Animal Husbandry, Dairying and Fisheries, Sanjeev Kumar Balyan.

“Mother Dairy is amongst those institutions which have consciously worked towards bridging the gap between the farmers of the hinterlands and urban consumers. Initiatives like these offer an unmatched dining experience to the consumers with quality food options to savour upon and at the same time, create more avenues of the farmers’ produce,” quoted Balyan.

“Such initiatives also imply the relevance of farmers and their contribution in the overall food chain, which can never be replaced”, he added.

Mother Dairy Fruit and Vegetable Managing Director Sangram Chaudhary said, “Changing lifestyles and availability of new formats have attracted consumers to look out and opt for new and modern alternatives for food consumption. In recent years, ice cream and snacking parlours have gained popularity and to match these changing consumer preferences, we aim to start a modern and contemporary outlet, which will further help us in providing quality food options in conformance to food safety and hygiene norms”.

With the launch, the company is all set to open around 60 outlets in Delhi-NCR over a period of 12 months, according to the company’s statement.n

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