february 2022

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FOODANDBEVERAGE MATRIX

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February 2022 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Publishers Note

Dear Readers

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as a household brand, it takes a lot more than just good packaging and ‘nice’ logos. Brand positioning needs synchronized efforts of different moving parts to create a perception in the marketplace that drives the business forward.

However, to become recognised

Brand positioning in simple words can be defined as the place a brand wants to own in the target audience’s mind. It’s about identifying, exploring and refining the distinctiveness of a brand through effective positioning strategy. The most important aspect of positioning the brand is that it allows a company to be distinct from its competitors which helps communicate value, increase brand awareness and justify the pricing. All

he FMCG sector happens to be one of the toughest and volatile categories to succeed, often regarded as modern branding’s birthplace.

The FMCG market in India was valued at $110 billion in 2020. The overall market size of FMCG had nearly tripled as compared to 2012.

Furthermore, by 2025, the market is expected to grow to 220 billion dollars. There are numerous brands in India catering their products to millions of people across the country and generating immense capital.

these factors impact the bottom line in a significant way.

Successful brands incorporate different strategies to create authentic customer experiences around their products. These brands provide their target audiences with a compelling reason to buy through effective communication and reaching out to them. While deciding to position the brand in the marketplace, there are certain strategies that can be adopted to stay ahead in the race and drive towards increasing consumer engagement.

At the heart of every successful FMCG company lies returning customers. This is especially true for

the FMCG segment where products are usually consumed frequently and quickly. For long term success, brand loyalty is critical that helps ensure consumers become tunnelvision concerning a brand. To drive brand loyalty, many companies make the mistake of competing alone on price. It is important to understand that consumers aren’t just looking for the cheapest products. Typically they look for the right blend of value and quality. Value is not only about price but involves a complex mix of the brand promise, brand culture, brand values, corporate social responsibility, customer experience, that all add up to enhance the perceived brand value.n

PARLE AGRO CONTINUES TO DISRUPT FLAVOURED DAIRY BEVERAGE SEGMENT

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arle Agro’s diversification in the dairy segment has been nothing short of revolutionary. Continuing with the trend, the company has launched a brand new coffee flavoured drink, Smoodh Coffee Frappé.

The beloved multi-category, multibrand beverage behemoth looks to carry forward its run of extraordinary success in the dairy segment by offering consumers a new flavour under the Smoodh umbrella. The new variant was introduced to customers through a campaign with national brand ambassador, Varun Dhawan.

Made with high quality ingredients to ensure a typical café like taste and experience, Coffee Frappé is a silky and delicious coffee flavoured milk beverage. It is available in Smoodh’s

classic and convenient, single serve Tetra Pak at the price of Rs 10 for 85 ml. It first came out with two universally popular consumer flavours – Chocolate Milk and Toffee Caramel and won the hearts of customers far and wide.

The TVC for Coffee Frappé features Dhawan presenting the new flavour with the jingle, “Dus ka Doodh, Oh So Smoodh.” Echoing the core message of the flavoured milk brand, Dhawan showcases a fun persona, encouraging brand loyalists to try the drink.

It is unique price and pack size, a first in the branded Ready to Drink (RTD), category for coffee flavoured dairy beverages, is sure to become a favourite. The incredible price of Rs 10 for an 85 ml pack will not only enable higher reach but also make the flavour accessible to a larger number of consumers.

Commenting on the launch of the new flavour, Nadia Chauhan, joint managing director and CMO, Parle Agro, said, “With Smoodh, we’ve disrupted the flavoured milk category in India with record-breaking sales.

In a span of just six months and with just two variants, Smoodh is today, leading the growth of the flavoured milk category in the country. With plans to continue to expand further, we have launched a new variant, Smoodh Coffee Frappé. As a pioneering brand, our vision is to grow coffee flavoured dairy segment and make it more accessible to the masses. Our classic price point of Rs 10 for our quality offering, Smoodh Coffee Frappé will enable us achieve this goal.”n

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February 2022 | Food And Beverage Matrix

PUFF CATEGORY – A DELIGHTFUL BAKERY SEGMENT

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he global bakery industry is witnessing a plethora of new trends.

Each of these modernday frenzies are primarily driven by an increasing number of health-conscious consumers and the subsequent rise in demand for innovative offerings. With social distancing and work from home becoming the new normal, food deliveries and takeaway services have become a staple. And food enthusiasts are increasingly looking for delectable options that are different from the usual culinary Indian fare. It is this desire to eat something different that has fuelled the popularity of the humble puff pastry.

Alternatively known as Pâte Feuilletée or feuilletage in French, it contains multiple layers of dough and fat, making it an extremely delicate and rich delicacy. The process of lamination involved in preparing the pastry plays a crucial role in giving it a flaky, crispy, light, and crunchy texture upon baking. The puff category has an array of uses such as pies, tarts, Allumettes, Bouchees, Vol-auvents, and Mille-Feuille, among others. The Indian market notes a high demand for a wide range of puffs, primarily consumed during tea-time. For instance - kharis and its variants -such as cheese, methi, and ajwain- are popular in the Western regions, the northern side prefers marodi/twist as well as fan khari, whereas egg, veg and meat puffs are favourites of consumers hailing from the southern parts of the subcontinent.

The entire process of baking a puff pastry needs extreme care and immense attention. The first step in the process is the preparation of the water-based dough, which is commonly known as detrempe. The dough is further flattened so that it can enclose a block of butter/ fat inside it. This combination of dough and butter/ fat is folded multiple times in order to create alternating layers of the two key elements. This technique can be used to create single as well as double folds in the pastry. However, for best results, there needs to be a minimum of four such single folds and a maximum of six. However, the main determinant of the pastry’s quality is the way the lamination process has been carried out. It will turn out as a successful amalgamation of textures only

Dheeraj Talreja, President – India, AAK Group

when the vapour released from the dough layers during baking is properly entrapped by the insulated fat layers.

Since vapour helps in the proper expansion of the pastry by exerting sufficient pressure, it leads to crispier puff pastries. To produce a top-notch puff pastry, here are some things that one needs to be mindful of.

Butter vs fat/margarine- Although butter gives the best flavor, its difficult to handle at our (tropical) room temperatures where the melting point of butter is way lower than that desired to withstand the lamination process. A good plastic fat/margarine is thus the best option for lamination to give the required feather-light layers with no palate cling.

Sheetability: During this phase of processing the dough, it is very important to avoid overstressing it.

Very often reducing agents are added to the dough so that its sheet-ability improves.

Lamination thickness: The thickness of each layer must be equal, if the layers are uneven then it will translate to an unevenly risen pastry and the final product will lack the desired texture.

Temperature: It is a vital factor throughout the process of making a puff pastry. A low temperature, ranging between 20-25°C needs to be maintained to save the roll-in fat from melting or becoming too hard.

Even during baking, it is advised to use a convection oven at 175-230°C for different durations based on the nature of the product.

In addition to getting a basic puff pastry right, confectioners also have to think about how they can turn it into a premium and novel product that can appeal to the growing tribe of health-conscious consumers. Over the years, consumers have been initiating the following trends under this diverse bakery segment.

Healthy indulgence Consumers of today want to walk the tightrope between taste and fitness; they desire food items that are flavourful but also healthy and natural. This shift in consumer preference has led to an increase in demand for plant-based and organic puff pastry options. According to the latest research by Délifrance, a global company that produces bakery goods across five continents, 54% of buyers are inclined to purchase plant-based pastries, whereas 62% are interested

Dheeraj Talreja AAK Group President India in organic variants. In India, FSSAI is ensuring that consumers get healthier products through regulations that brought down the trans-fat content in bakery fats from 5% in the past to less than 3% in April 2021 and finally below 2% in Jan,2021. Companies, such as AAK are providing totally transferee bakery fat solutions.

Premium snack Puff pastry has risen above being a regular snack option. In fact, with its numerous sweet as well as savoury variants it has now entered the alley of premium edible food items. Butter pastry infused with movie popcornflavoured cream or a coloured puff pastry topped with cotton candy or savoury pastry topped pork sausages and wasabi-infused mayonnaise – these are some of the latest additions to the list of unusual and innovative puff pastry variations.

Rough puff pastry Rough puff pastry is a quick method for puff pastry, generally used for preparing pastry to line pies, tarts and prepare a host of items where you want the desired flakiness without being too particular of the pastry volume. Unlike the regular puff pastry, walnut sized pieces of butter/fat are gently added with rest of the ingredients to prepare the rough pastry dough to give it an enriching flavour. The flakiness

primarily depends on the size of fat retained in the dough during the dough making process. Also, low fat variants, which appeal to an healthy audience are possible with rough puff pastry.

Leavened and Laminated Vasudhaiva Kutumbakam (the world is one family) and exposure to the west with ease of travel (baring the pandemic) has created a demand and made the croissant and danish pastry more desirable and familiar to the Indian palate.

The challenge is to provide a specialised plastic margarine which will help to create the beautiful crisp crust while displaying the desired honeycomb crumb texture and providing the light-as-candyfloss buttery mouthfeel. The dough is alive with the yeast doing its magic, while the lamination process is similar to puff pastry production.

The growth trajectory of puff pastries will continue to rise thanks to changing consumer preferences and innovative food trends.

The bakery industry today is slowly seeing the rise of dynamic companies such as the AAK group who are willing to offer unique and innovative products that are attuned to changing consumer preferences and culinary trends. n

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February 2022 | Food And Beverage Matrix

WHY THERE IS A NECESSITY OF VEGETARIAN & CRUELTY FREE FOOD CERTIFICATION

Abhishek Biswas (The author is founder at Sattvik Council of India)

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n recent years, there has been a proliferation of vegetarian and vegan symbols on food packages, keeping pace with the retail sales of plant based food products and the growth of the vegetarian market. A 2010 study estimated that around 1, 450 million people were vegetarian by necessity and a further 75 million by choice, accounting for approximately 21.8% of the global population.

People may be vegetarian or vegan due to religious beliefs, because of ethical concerns, such as animal rights and environmental protection, or health issues. Whatever the reason, these consumers need to be certain the products they buy have not come into contact with animal products. To gain this trust of the consumers a vegetarian certification is much needed so that the consumers can believe that what they are having is 100% vegetarian and cruelty free.

A common problem is that a product may look to be purely plant-based but actually contain a hidden meat product, the jeopardy of accidentally consuming hidden ingredients is one of the reasons for vegetarians and vegans demanding greater clarity and more easily accessed information on packaging which is possible only if the product receives vegetarian certification.

The label can only be applied to product packaging following successful verification against a demanding list of criteria. It is a reliable, safe guide for consumers, and allows manufacturers to clearly position their products for the correct target group. Certification can only be achieved after testing all ingredients and raw materials that constitute the product for animal substances. This includes a thorough examination of non-declarable additives. Due to thorough examination, it creates a sense of trust among the consumers while purchasing vegetarian products.

Covid-19 pandemic has impacted drastically on the growth of vegetarian consumers and has encouraged some consumers to choose animal-free diets. This in turn has contributed to an increase in the development of new products by plant protein firms and to a boost in consumer perception of the health benefits of plants, both as part of their diet and in healing remedies. Increasingly, consumers are more

conscious of food safety and food origin, and the Covid-19 led disruption of global supply chains has strengthened demand for shopping and dining locally. So, if a product receives the vegetarian certification, it can build a trust among the consumers that they are consuming pure vegetarian food products.

A vegetarian certification gives a consumer the information and confidence which is needed to consume a vegetarian food product.

The vegetarian certification means that the product is aligned with the vegetarian standards. The consumers demand trust, authenticity, transparency, information and answers which they get by looking at the Vegetarian certification on the product and it helps to increase the sales of the products.

Vegans or vegetarians want to be able to shop, eat and drink with confidence. The vegetarian certification gives the consumer the peace of mind they need to buy and enjoy the product. The ‘vegan' and ‘plant based' claims are increasingly in demand also in the nonfood sectors; the growth lever is not the only animal rights ethics but also a greater attention to health and the growing environmental awareness that guides consumers towards new models and lifestyles.

The only way to fulfil the demands of vegetarians and to build a trust among them is a certification that can find excellent synergies with vegetarian certification. The vegetarian, vegan and plant based certification can also be extended to non-food products that meet the requirements set by the specification.

Covid-19 and the business interruption across the world has impacted global food supply chains and consumer habits. In response, the industry has made significant effort to be flexible and adapt ways of working to ensure food production and supply. Due to the pandemic, many people have a fear in them while consuming animal products and are shifting to veganism and vegetarianism but they have a doubt while choosing vegetarian products. To remove the sense of fear in them a vegetarian certification is the need of an hour for the consumers as they now look for vegetarian marks on any food item they wish to buy. Hence, vegetarian certification is a necessity for the consumers.n

HOSPITALITY INDUSTRY SEEKS TAX RELIEF, INFRASTRUCTURE STATUS & FINANCIAL ASSISTANCE: NOESIS

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ith inbound tourist arrivals unlikely amidst the pandemic, the industry wants the government to incentivise domestic travels with income tax benefits for a limited period so as to help the hospitality and tourism sector get up again by tapping the pent-up demand for holidays, within the country.

Thousands of hotels and restaurants are struggling to stay afloat due to covid impact. Hospitality and tourism industry is struggling to survive in this difficult time.

Nandivardhan Jain, CEO, Noesis presents few suggestions for the upcoming budget 2022-23.

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A financial assistance package for the remuneration of the tourism and hospitality industry is needed. To pay salaries of various staff as well as their employee provident fund and other medical expenses bared by their employers. This would help retain staff as well as help the business function utilising minimum resources to run their business.

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Infrastructure Status for the industry, so that the hospitality sector is able to access capital at lower cost and for a longer tenure up to 20 to 25 years. As hotels are high capex business with a longer gestation period.

For Infrastructure, benefits to be provided for lower taxation, utility tariffs.

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Recommended a higher depreciation rate for hotel buildings from 10% to 35%. Since hotel building comprises 70% of the project cost and gets depreciation of 10% only.

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Capital expenditure in Plant and Machinery is at 15% to add an additional 20%.

A single clearance system and digitisation and ease of setting up a hotel would help many start a hotel in a seamless manner.

A tax relief is also a need of the hour as taxes are high, as it has taken a toll on the industry in the last two years. A reduction in taxes for hospitality would help them stabilize their business for the due course of time.

A change in GST tax structure to flat 5% irrespective of room tariff.n

Food And Beverage Matrix | February 2022

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STRESS ON HIGHER BUDGET FOR AGRI EXPORTS, LOWER GST ON ICE CREAMS: UNION BUDGET

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Association has also put its expectations before the Finance Ministry. Their demand was that all ingredients used in cattle feed should be exempted from GST as cattle feed was exempted from GST and veterinary drugs used in large animals should also be exempted from GST.

he expectations from the Union Budget are high with industry bodies such as FIEO and IDA submitting their wishlist to the Union Finance Minister before the formal presentation in Parliament on Feb 1.

Delving on the topic, the Federation of Indian Export Organisations (FIEO) says that Indian exports are on the upswing and within the range of reaching the milestone of US$400 bn during the current fiscal year. The order booking position of exporters across sectors is extremely encouraging, however, the logistics and few challenges remain a grave concern.

On the agri sector, the FIEO stated that agri exports have done exceedingly well both in 2020-21 and in 2021-22 but the share of the processed sector is still low in our agri exports. “We need to provide a higher budget for agri exports more so for the Transport and Marketing Assistance (TMA) Scheme and backward and forward linkages in the agri sector,” reads the FIEO statement.

On the logistics front, the FIEO stated that a Production Linked Incentive (PLI) kind of scheme for container manufacturing can come handy to encourage domestic manufacturing of containers addressing some cost disadvantages. Also, FIEO suggested

that India should develop an Indian shipping line of global repute that could save over US$75 bn or more as freight charges this year and can save US$17-20 bn on recurring basis annually.

According to FIEO, MSMEs lack exposure despite having the best of products. It suggested that the Government should consider providing a double tax deduction for overseas marketing so that for example for every US$1000 spent on global marketing, US$2000 may be provided as tax deductions under the income tax for specified kinds of overseas marketing for market exploration, market penetration and market promotion etc. A ceiling of USD 5,00,000 may be put under the scheme so that the investment and tax deduction are limited.

FIEO stated that the Emergency Credit Linked Guarantee Scheme

(ECLGS) has provided huge support to businesses particularly to MSMEs during the Covid. The scheme should be extended for one more year for seamless flow of credit to business particularly as the demand of credit has gone up with increase in prices of inputs, transportation cost including overseas freight and logistics disruptions. On the contrary, the value of collateral has deteriorated during the Covid and thus ECLGS will provide the necessary oxygen to the industry.

Also, Interest Equalisation Scheme (IES) has helped exporters to get the credit close to the international benchmark. The scheme requires extension with effect from October 1, 2021, at least for 3 years so that exporters can take long-term positions based on the competitive interest rates under the IES. Meanwhile,

the

Indian

Dairy

The IDA proposed a reduction in GST on butter, ghee, from existing 12% to 0% and 18% to 5% on ice creams. Also, IDA stated that it was recommended that GST on packaged paneer should be reduced to 0% instead of 12%, to promote sale of this product with safety requirements to ensure health & wellness among consumers.

IDA suggested that the GST on value added dairy products should be reduced to 5% from the present rate of 12%.

Further, it suggested removal of GST for SFM and UHT milk, from 12% to 0% must be done on a permanent basis to promote the growth of dairy industry in India and GST on all kinds of packaging material like laminate, rolls, pouches, be reduced from 18% to 5%.

IDA suggested that GST on stainless steel cans, bulk milk coolers, milk testing equipment and DG Sets used in the operation of connection in chilling centres should be less than 5%.n

AGROFOOD CHAMBER URGES GOVT TO EXEMPT ALL BRANDED ESSENTIAL FOOD PRODUCTS UNDER GST AT PAR WITH UNBRANDED ONES

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Rethinavelu said that the e-way bill for transportation is generated from the GST portal based on the information such as the registration number of the goods carrier, point of origin and destination and validity of the bill based on the distance.

he Agro food chamber of commerce and industry (agro food chamber) has insisted that the union government should exempt all branded essential food products under the Goods and Services Tax (GST) equal to the same products such as unbranded.

The tax is Rs. 1 lakh or much more for a truck load of the goods and levying double of it as penalty without giving the consigner to offer an explanation is unacceptable,” he added.

In the pre-budget memorandum for the year 2022-23 the chamber has submitted to the union finance minister Nirmala Sitharaman.

According to agrofood chamber president S Rethinavelu, the whole of the trade and industry, farming and agro food sector, has been a long pending demand of the industry.

The chamber president said that the government should encourage companies and traders to go for branded essential food items by exempting them under GST.

He added that the unbranded essential food items such as rice, wheat and pulses are exempted from GST. But the same when branded attract 5% GST, making them expensive or forcing brands to disown the brand names with a disclaimer.

“By going with the brand name the companies have the responsibility of giving quality products to the consumers and to promote the brand name. As brands disown their names with a disclaimer to avail tax exemption, there is a threat for misuse

of their names by anyone,” he added.

Another somber issue raised by the chamber was Circular No 10/2019 QI/17253/2019 dated May 31, 2019, on the dos and don’ts at the time of vehicle checking, survey, inspection and raids.

It stated that a penalty of 200% can be levied in case of any mistake in e-way bill with effect from January 1, this year. “It is draconian and should be withdrawn immediately,” the chamber president said.

They also sought one tax rate for all the products covered under one chapter for ease of doing business, deregulating the Cereals, Pulses and Staples from the Essential Commodities Act, 1955, abolition of cess levied on farm produce that are sold outside the Agricultural Produce Marketing Committees and increasing the threshold limit for the service sector from Rs. 20 lakhs to Rs. 40 lakh for the benefit of small service providersn

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MTR WADES INTO WET IDLI /DOSA CATEGORY; CHALLENGES ID FRESH

February 2022 | Food And Beverage Matrix

INDIAN GROCERY STARTUPS ARE LURING CUSTOMERS WITH A 10-MINUTE DELIVERY PROMISE, THEREBY SPARKING “QUICK COMMERCE”

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D Fresh Food may have established itself as the batter king of India, but MTR Foods, a giant for dosa and idli dry mixes, is making big plans. It is entering the wet batter with a cheeky campaign making a dig at the category leader for offering the same batter for the two different dishes. It described how its MTR Minute Fresh range has a separate dosa batter, idli batter and Signature (Red Rice) Dosa batter.

Sanjay Sharma, CEO, MTR Foods says the ongoing pandemic and resultant lockdown has heightened the demand for hyper-convenient food products. “We believe that we are entering the market at the right time when the demand for the wet batter category is building. We are certain of our growth in this category, which will be much faster than our peers or other existing local brands available in the market currently,” he said.

MTR Foods is starting from Bangalore, which is also the city with the biggest demand for batter in the country. “Before rushing into expansion, we want to standardize this business, understand the supply chain and learn from challenges. We would look at expanding in other cities in subsequent years. We are expecting the revenue to go up to Rs. 100 crore from MTR Minute Fresh in the next 3-4 years,” Sharma added.

he promise of deliveries within 10 minutes is the new mantra of Indian grocery startups to entice tech-savvy customers, sparking a boom in “quick commerce” but at the same time increasing anxieties about road safety as bike riders scramble to meet tight deadlines.

According to industry estimates, annual consumption of idli-dosa batter is valued at over ₹4,000 crore though it is dominated by small, local players. The big brands have just a 5-10 per cent share though they are seeing growth with the category itself expanding.

Also Rahul Gandhi, Chief Marketing Officer, iD Fresh Food, which serves 35 cities in India as well as the UAE reflects that they expect to double their batter business in the next 1824 months. On an average, they are seeing a growth of 50-60 per cent in this business. In markets, such as Delhi, where we were historically not present earlier, the growth rate is 100 per cent year-on-year.”

The company is doing business of about ₹1 crore a month just from e-commerce alone in Delhi and will be expanding to other channels in the city when restrictions ease. iD also sees very high adoption in North and West regions but its focus is growing the South which he describes as the mecca of idli and dosa.

Gandhi tells that the batter business can expand in many directions – either using the health route by changing ingredients or innovations.

“We have products such as ragi batter, rice-rava batter and multigrain batter and innovations such as a pakora batter,” he saidn

Competition is now strong in India’s $600-billion grocery retailing industry, inhabited by the likes of Amazon India, Walmart’s Flipkart, and Indian billionaire Mukesh Ambani’s Reliance Industries.

SoftBank-backed Blinkit and its rival Zepto are racing to hire staff and open stores in their bid to grab a share of the market by offering the convenience of delivery in 10 minutes, far lower than the hours, or days, competitors take.

The basic plan of these start-ups is to pack groceries within a few minutes at so-called dark stores, or small warehouses in densely populated neighbourhood buildings, and send bike riders to nearby locations with about seven minutes to spare.

It’s a threat to the larger players, and since the customer has gotten used to 10 minutes, those companies offering 24-hour deliveries will be forced to reduce their timelines.

As activity grows, research firm RedSeer says India’s quick commerce sector, worth $300 million last year, will swell 1015 times to touch $5 billion by 2025. Blinkit and Zepto, started by two 19-year-old dropouts from Stanford, have caught consumers’ fancy, satisfying cravings for food

and impulse shopping, as well as urgent needs for daily supplies.

The peerless convenience of rapid deliveries is evident in Europe and the United States, where companies such as Turkey’s Getir and Germany’s Gorillas are expanding fast, but India’s accident-prone roads make quick commerce a dangerous business. According to a former road secretary, “Ten minutes is very sharp and if there was a (road safety) regulator, it would have said this couldn’t be a company’s unique selling point.”

Blinkit calls its service “indistinguishable from magic” and says it wants to become a $100-billion business. Zepto has been valued at $570 million and has set its eyes on becoming a $20-billion company. It is already backed by investors such as USbased Glade Brook Capital.

The instant delivery market is a $50-billion opportunity, India’s largest offline retailer, Reliance Retail Ventures Ltd., said this month when it invested in Dunzo, another Indian startup that runs a 19-minute delivery service.

But, unlike most foreign companies that charge $2 to $3 a delivery, deliveries by Indian startups are mostly free in a nation with a population of 1.4 billion potential customers. With free delivery, the business is unlikely to be viable, and with a delivery fee that makes it viable, the market size is likely to be small. For now, Indians are hooked.n

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14

February 2022 | Food And Beverage Matrix

FLINT GROUP SECURES ECOVADIS SILVER RATING ACROSS ITS GLOBAL FOOTPRINT

WTO NEW PUBLICATION RECOMMENDS LAND-LOCKED DEVELOPING COUNTRIES ACTIVELY PARTICIPATE IN CODEX

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n line with the SPS Agreement, a new World Trade Organization (WTO), publication on easing trade bottlenecks recommends land-locked developing countries (LLDCs), actively participate in the standardsetting processes – under the Codex Alimentarius, the Organisation for Animal Health and the International Plant Protection Convention – to ensure that WTO sanitary and phytosanitary standards meet their needs.

The WTO SPS Agreement sets out the basic rules for food safety and animal and plant health standards. SPS measures are technical in nature and countries are often unable to undertake their own risk assessments to establish an appropriate level of protection due to a lack of resources. Implementation and fulfilling the requirements of importing countries can be equally costly especially when requirements differ across borders including ‘in transit' countries.

F

lint Group, including all business units within its Packaging and its Commercial Publication and Web divisions, has achieved a silver status from EcoVadis, the world’s largest and most trusted provider of business sustainability ratings with a global network of over 85,000 rated companies.

The company was considered to be in the top 21% of companies rated

by EcoVadis in the manufacture of paints, varnishes and similar coatings, including printing inks. It was rated in the top 9% of companies in the Sustainable Procurement category, as well as in the top 7% for Ethics.

Steve Dryden, chief executive officer for Flint Group, said, “This is a tremendous achievement for our business around the world. It reflects the hard work and commitment our teams are making in driving toward our 2030 sustainability vision - to be recognised by our customers, employees, and shareholders as an ethical company, supplying sustainable products and services to the packaging and printing

industries. This vision supports long-term value creation and growth for our customers, employees, and shareholders.”

The publication indicates maximum residue levels (MRLs), of pesticides as one example where LLDCs have raised concerns, mostly regarding pesticide regulation measures, for products such as bananas, grapes, mangoes, oilseeds and rice, at the WTO. Different maximum reside levels are sometimes applied in the import and transit market creating a particular compliance challenge for LLDCs.

The company employs a diligent sustainability framework covering ecological, social, and governance aspects of the business’ activities and, in 2020, became a signatory to United Nations Global Compact.

This commitment aligns the company’s operations with the UN’s universal principles on human rights, labour, the environment and anti-corruption in addition to the 17 United Nations Sustainable Development Goals.

Countries that participate actively in Codex can make a valuable contribution to the standard setting process including establishing pesticide MRLs.

Doug Aldred, chief commercial officer for Flint Group, said, “EcoVadis provides the leading solution for monitoring sustainability in global supply chains. The business uses its innovative technology and sustainability expertise to support Flint Group in adopting sustainable practices and we were delighted to secure Silver status; a 10-point improvement over our 2020 score.”n

he food regulator has once again extended the timeline for compliance with the Food Safety and Standards (Food Product Standards and Food Additives) 4th Amendment Regulations of 2019 related to the standards of packaged drinking water (other than mineral water).

Gracia Brisco from the Codex Secretariat, said, “The Codex Alimentarius Commission, through the Codex Committee on Pesticide Residues, provides a forum for Codex Members, both developed and developing countries, to discuss and harmonise maximum residue limits for pesticides in food and feed to protect public health and facilitate trade flow.”n

FSSAI EXTENDS TIMELINE FOR NORMS RELATED TO PKGD DRINKING WATER

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Now the FSSAI has decided that the said regulation shall come into force from July 1, 2022.

The regulation specifies the limit of Calcium and Magnesium for packaged drinking water and the timeline for the compliance with the provision related to the limits of Calcium and Magnesium specified in the standards of Packaged Drinking Water (other than Mineral Water) was set to be implemented from January 1, 2022.

The regulation prescribes that the Characteristic Permissible Limit for Calcium (as Ca) is set at 20 to 75 mg/l, and for Magnesium (as Mg), 10 to 30, mg/l.

According to the FSSAI, it was in receipt of representation from

the stakeholders asking for further extension of the timeline for compliance with the provisions.

Also, FSSAI admitted that the matter related to the limit of Calcium and Magnesium was still under consideration of the Scientific Panel on Water and Beverages.

“After due consideration, it has been decided to further extend the timeline for compliance in respect of the limits of Calcium and Magnesium specified in the standards of Packaged Drinking Water (other than Mineral Water) up to 1st July, 2022,” reads the order issued by the FSSAI. Earlier, the timeline for compliance of this regulation was July 1, 2020, and subsequently extended till Jan 1, 2021.n

UNDER THE SCOPE Over the years the popularity has risen far beyond the borders making Magic Colours India a global brand liked by many bakers. With has a unique business model which stems from its deep understanding of the challenges and opportunities at every step faced by bakers - from baking to decoration.

By Shikha Garg Director Magic Colours India stepped into the market with a mission to become the first choice of the consumers and rising to the occasion they have made their way not only into the Indian markets but also in South Asia, Gulf , Australia and many other prominent realms.

With a commitment to support the joyful growth of bakers and help them find a perfect product for their creations we started the imports of Magic Colours roughly half a decade back and today we continue to influence the industry with a huge range starting form products and ingredients required for cake and chocolate decoration, bakery equipment’s and tools. Magic Colours operates around the world with qualified and expert partners and supports a lot of creativity with the aim to guarantee that the products designed are in the best interest for all.

The product list encases everything from fondants, gel colours to royal icing and flower paste. The products are designed to suit all climates and conditions internationally. Our recent influx of orders ticks on our latest launches of chocolate colours.

Our showcase of Magic Colours products is a source of inspiration for the creators. We believe in constantly upgrading our charts to keep up with the ongoing trends.

With a strong experience and perfectly set distribution channel we thought of giving a new perspective to the industry by venturing into something that would cater to the Indian market with products that were only imported earlier and support the vision of the nation by going vocal for the local ~ Sugar Shine India.

It’s product line introduces consumers to a variety of decorating projects that are as achievable as they are impressive. Our recent introduction under the brand Sugar Shine India comprises of a wide range of sprinkles, wafer paper, shine glow, shine brush, shinex and red velvet solution. And under the cover still remains is the velvet spray which plans to revolutionize the cosmos of French Patisserie.

A synonym to quality is Magic Colours India and Sugar Shine India. We have grown strength-to-strength siding the consumers preferences and analyzing their needs. Our calling is to rejuvenate India’s outlook towards the Bakery and Confectionery Industry. We have stood by the vision and mission of developing quality products and upgrading them with time to time.

We understand the needs and aspirations of our bakers and plan to bring only the best quality products for them.

WWW.FRAMEMAG.COM | 20

16

February 2022 | Food And Beverage Matrix

FSSAI ISSUES DRAFT FOR AMENDING REGULATIONS RELATED TO SALT, ATTA

AGI GLASPAC INAUGURATES MANUFACTURING FACILITY FOR SPECIALITY GLASS DIVISION

A

GI Glaspac, India’s leading container glass bottle manufacturer, inaugurated its new manufacturing facility in Bhongir, Telangana. With an aim to cater to the growing demand in speciality glas segment, the new 154 TPD (Tonnes per day), glass plant has initiated the production of clear glass products as vials, nail polish bottles.

These clear glass products are primarily used for packaging cosmetics and perfumery, pharmaceutical products, premium spirits, food and beverages and also to make water bottles and candle jars.

In line with the ‘Make in India‘ and ‘Aatmanirbhar Bharat’ vision, the new plant will help reduce dependency on imports and promote sustainability by encouraging various industries to choose for the glass products over plastic.

The facility will provide direct employment to 350 plus people and will serve foreign markets along with the Indian markets.

T

he food authority has issued a draft for amending the Food Safety and Standards (Food Products Standards and Food Additives) Regulations related to salt, ‘Atta (wheat flour and resultant wheat flour), millets and papad.

Low Sodium Salt, the draft says, means crystalline solid material with reduced sodium content obtained from evaporation of natural brines (sea/subsoil or lake brines) by replacement of sodium chloride with potassium chloride as per the permitted levels with moisture not more than 1%, and 60-75% sodium chloride by weight on dry basis.

For Refined Iodized Salt, the parameters are set at 1% moisture, 98% sodium chloride, max 0.15% alkalinity as Na2Co3 and pH range of 6.0-7.5.

Meanwhile, according to the draft, Wheat Flour (Atta) means the product obtained exclusively by milling or grinding of clean wheat, and Resultant Wheat Flour (Resultant Atta) means the product obtained by blending of various fractions in roller mills after separating semolina and/or maida during the processing of wheat.

These products need to comply with the parameters including not more than 13.0 % moisture by mass, not less than 7% gluten on dry mass basis, not less than 2.5% crude fibre and not less than 98% granularity by mass.

Also, the draft proposes that all the millets to come under one heading number 23-Millets of these regulations.

The millets include (i) Amaranthus (Chaulai/Rajgira)Amaranthuscaudatus, A. cruentus, A. hypochondriacus (ii) Barnyard Millet (Samakechawal/Sanwa/Jhangora)-

Echinochloa crus-galli, E. colona (iii) Brown top (Korale)-Urochloaramosa (iv) Buckwheat (Kuttu)Fagopyrumesculentum (v) Crab finger (Sikiya)-Digitariasanguinalis (vi) Finger Millet (Ragi/Mandua)Eleusinecoracana (vii) Fonio (Acha)-Digitariaexilis (White fonio); D. iburua (Black fonio) (viii) Foxtail Millet (Kangni/Kakun)Setariaitalica (ix) Job's tears (Adlay) - Coixlachryma-jobi (x) Kodo Millet (Kodo)-Paspalumscorbiculatum (xi) Little Millet (Kutki)Panicumsumatrense (xii) Pearl Millet (Bajra)-Pennisetumglaucum, Pennisetumamericanum, Pennisetumtyphyoideum (xiii) Proso Millet (Cheena)-Panicummiliaceum (xiv) Sorghum (Jowar)-Sorghum bicolor and (xv) Teff (Lovegrass)Eargrostistef.

Rajesh Khosla, president and CEO, AGI Glaspac, said, “With the opening of this new facility, we are closer to our vision of building a centre of excellence in the container glass packaging in India, using globallybenchmarked manufacturing systems and practices. With an expected revenue of Rs 250 crore at CAGR of 10% YoY, this facility will boost our commitment to produce sustainable world-class, innovative products for the ever evolving demands of our consumers.”

The facility will comprise of end-fired furnaces with six forehearths for production and capable of producing 154 tonnes of premium flint and other different colours. Aiming to capture 10%-15% market of speciality glass segment, the facility consist of state of art technology for Blow&Blow, Press&Blow with integrated decoration facility for hot foil stamping, coating, lacquering, colouring in collaboration with world renowned service providers.

AGI will be using 5” DG machine, 85mm IS10 TG machine, 64mm IS8 QG machine, 64mm IS 6+6 QG Tandem machine, and 5.5” IS 10 DG machines to manufacture nail polish bottles, foundation jars, perfume bottles, water bottles, food and beverages, premium spirits bottles, injectables, infusion bottles, carbonated water bottles, sparkling wine bottles etc. There are also several other specialised equipment for packaging and decoration.

Going forward, the company will increase its production capacity in the years to come. It is also focused on serving niche customers with small batch requirements as the production lines are flexible and can be adapted based on their needs. Further, it is planning to forge warehouse at strategic locations near its key markets so as to reduce the delivery lead time.n

The standard under these regulations applies to the whole or dehulled millets.

WARM UP THIS WINTER WITH SNACKS FROM CORNITOS

Further, the FSSAI proposes to include standards for Papad.

According to the draft, papad/ papadum means a product, obtained from a blend of cereal flour, millet flour, pulse flour, processed soya flour, fruits and vegetables, vegetable juices, edible vegetable oils, and/or spices either singly or in combination.

The papad should be labelled according to the major ingredient such as in case potato/banana/ jack fruit/sweet potato/tapioca is the major ingredient, it should be prefixed before ‘Papad’ on the label.

The parameters include, not more than 11% moisture, 0.2% alcoholic acidity –with 90% alcohol expressed as H2SO4.n

taste. Tikka Masala Nachos Crisps and Coated Green Peas are ideal for winter snacking.

I

t’s the season to enjoy a range of delicious food and enjoy the warmth of a bonfire.

Aren’t we all looking for seasonal specials for every meal?

Nuts and Nacho Crisps Range is the best way to snack healthy without compromising on the

Coated Peas are available in two mouthwatering flavors. Wasabi is the perfect zing we need to manage our evening hunger pangs. The next flavour is Hot and Spicy, which is true to its name it gives the crunchy bite and taste of hot and spicy chili.

As the weekend comes in we want to snuggle in our comforters and watch our favourite movies. Tikka Masala Nachos Crisps is the perfect partner for all your movies be it action or comedy the mix of all spices and crunch in each bite of this crispy nachos crisps would keep you on your edge.n

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February 2022 | Food And Beverage Matrix

FDC’S FLAGSHIP BRAND ELECTRAL VALUE ADDED READY-TO-DRINK ORS+ZINC SOLUTION ’ELECTRAL-Z+ LAUNCHED IN UFLEX’ ASEPTO HOLOGRAPHIC PACKAGING UFlex’ Asepto, the first Indian manufacturer of Aseptic Liquid Packaging business, has been chosen as the packaging partner of FDC brand ‘Electral Z+ (ORS+Zinc Solution)’ ready-to-drink OTC product, having this unique formulation manufactured

by Halewood Laboratories Private Ltd. The new value-added variant of Electral launched in Asepto’s holographic packs is available in pharmacies and health centers across India.

On being chosen as the preferred packaging partner, Ashwani Kumar Sharma, President & CEO, Aseptic Liquid Packaging Business at UFlex Ltd said, “The goal was to devise a strategy that highlighted the crucial fortification while also protecting the finished product inside. The basic brief was to emphasize the solution’s major component, Zinc—the most vital nutrient, so that it receives extra customer attention. What Asepto in turn came up with is the unique 3D holographic packaging solution, drawing attention with an interactive packaging. Overall, the packaging has not only proved to be the ideal match facilitating clear communication to consumers, but also highlighted the product’s USP.” The six-layer packaging ensures that external media such as bacteria, light, and air do not contaminate the liquid ORS packed, and that the product contents stay sterile. As a result, the ORS solution has a long shelf life without having preservatives. “Adding credence to our winning pack is the recent endorsement by SIES SOP Award 2021 for Asepto’s exclusive packaging for FDC Limited’s ORS+Zinc Solution Electral Z+(Delicious Orange Flavour) in our value-rich holographic packs.” Sharma added.

Talking about the product that

has hit the retail shelves in this unique packaging manufactured

by Asepto, Nandan Chandavarkar, Joint Managing Director, FDC Ltd. remarked, “Packaging is extremely vital for the ORS category for the simple reason that the content is sensitive in nature and is aimed at boosting immunity. The launch is an extension of our flagship brand Electral with Zinc, marketed as Electral Z+ (ORS +Zinc Solution) RTD is available in a 200ml pack, in orange flavour. The co-packaged ORS+Zinc solution contains a number of critical components that require extra consumer attention in order to make the best health decision. Since these RTD (ready-todrink) solutions are widely available in pharmacies, shops, and health centers, this new packaging needed to stand out. Our main focus was to highlight the Zinc Plus fortification hence was apt not to use a normal

printed pack. We’re grateful that the Asepto packaging experts have collaborated closely with our team to develop a unique packaging for our most significant brand, featuring an eclectic mix of aesthetics and pack functionalities, upholding our brand ethos. On the retail shelves, the new packs look fantastic! We value our partnership with UFlex-Asepto and anticipate interesting years ahead.”

Expressing his view on the transformational packaging, Krutin Chaturvedi, Director Marketing, Halewood Laboratories Pvt Ltd., said, “Halewood always come with new and innovative products and for that we need a different packaging.

We are very happy to launch our formulation in a packaging which achieves our goal. The fact is that our ORS with Zinc in ready- to-drink format is a unique and first time in India formulation, thus needed

to be highlighted to our customer impactfully. The formulation with a clean and alluring packaging has changed the ball game of the ready-to-drink ORS segment. This value-added transformation will undoubtedly make it easier and more convenient for consumers to choose our right product with the mark of authenticity.”

UFlex’s Sharma added, “UFlex works in harmony with the environment and consumers to make food safe, accessible, and appealing, and this encourages the company to develop safe and innovative packaging solutions for the world. Under the mother brand, Asepto is dedicated to maintain the safety of people and communities by safely and efficiently utilizing all resources and ensuring that its customers’ businesses are safe, prosperous, and sustainable for future generations.”n

CORNITOS LAUNCHES CRUSTIES – BAKED SNACK FOR THE SEASON

C

ornitos, the made in India nachos brand, expands its product portfolio with baked snacks. The newly launched range is the snack of the season – Crusties. The funky zigzag snack is a perfect balance of health and taste, offering the choice to enjoy the snacks guilt-free.

Shobhit Agarwal, director, Cornitos, said, “We are excited to bring this category to our consumers, as we understand the importance of health in today’s time. The baked snack Crusties can be enjoyed by everyone,

that includes the millennials and GenZ who can go out and relish the snack without any guilt. Crusties is a nutrient-rich snack baked with the latest technology and uniquely flavoured. We hope to receive the same love from our

customers as they have been offering to our other products.” This range is packed with delicious flavours and incredibly nutritious ingredients such as rajma, chana, and potatoes. It is available in six variants of Rajma Crusties King Curry, Rajma Crusties Lemon Chili, Chana Crusties Dilli Chaat, Chana Crusties Cheesy Garlic, Potato Crusties Peri Peri, and Potato Crusties Italian Cheese. Each pack is priced at Rs 30 and would be available in retail, etail, and modern trade stores.n

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20

FREE FROM INGREDIENTS PRODUCTS

February 2022 | Food And Beverage Matrix

Venkatesh Ganapathy (The author is associate professor at Presidency Business School, Bengaluru)

T

he term free-from-food has no real definition. It may be the absence of an ingredient like lactose in dairy products. It can also include GMO-free products. Free-from food also includes foods that are free from flavour, colour, and texture enhancers.

The global free-from-food market is projected to grow at a CAGR of 9.5%, during the forecast period, 2021 - 2026. This market is thriving due to medical research about the human body’s immune system and how ingredients are connected to it.

Food and beverage companies are introducing innovative products that do not contain allergens and provide nutritional benefits. The demand for free-from foods market spiralled during the recurring phases of Covid-19 pandemic.

Sales in the free-from market in UK grew to £652 million in 2020, with dairy-free and lactose-free sales reaching £455 million. There was a slowdown in 2019 but sales in the free from foods market increased in 2020 with sales rising by 16.9% year on year.

Market research firm Mordor Intelligence has estimated that the global free-from-food market will grow by 10% annually between 2020 and 2025. Though free from food was earlier for people with some sort of allergies/ intolerance, today all consumers are interested in such products. Food and beverage industry is developing substitutes that can still provide the same taste and texture.

India gluten free foods and beverages market is estimated to be $189 million in 2024 registering a CAGR of 8.7%. India is the second fastest growing market for gluten-free foods and beverages in Asia-Pacific, following China.

The global free-from-food market is segmented by type into glutenfree, dairy-free, allergen-free, and other types. By end product, the market is segmented into bakery and confectionery, dairy-free foods, snacks, beverages, and other end products. By distribution channel, the market is segmented into supermarkets/hypermarkets, online retail stores, convenience stores, and other distribution channels. The global free-from-foods market is highly fragmented with the major players holding less than half of the market.

Each Asian country and region has its distinct ?avours and cooking

styles. But they have certain common consumption patterns like high consumption of plant foods, like vegetables, fruits, beans, legumes, nuts, herbs, and spices. The increase in the demand for free-from food is also leading to a rise in demand for gluten-free and trans-free foods.

Asian countries hold nearly half of the world’s population. The traditional Asian diet covers a lot of territories, in both a geographical and culinary sense as the geographical base is substantial including countries as diverse as Bangladesh, Cambodia, China, India, Indonesian, Japan, Laos, Malaysia, Mongolia, Myanmar, Nepal, North Korea, South Korea, the Philippines, Singapore, Taiwan, Thailand, Vietnam, Australia, and others.

New food and beverage products are offering consumers an array of options – food items containing less salt and healthy alternatives to eggs. Manufacturers are focusing on organic and non – GMO options like use of blends of organic herbs and spices like paprika and basil with red pepper and oregano. In Malaysia, blended prebiotic and probiotics with cocoa powder and super fibre is gaining popularity for its immunityboosting properties in children.

Health and wellness are top-of-themind value propositions for the food and beverage sector with the pandemic and its recurring phases reminding people about the need for strengthening their immune system. Even bakery items are now being manufactured with lesser ingredients that are of high quality.

These ingredients do not have any preservatives or artificial flavours/ colours. Trans-fats are also being avoided due to their harmful effects on human health. For example peanut butter and jelly consists of toasted sesame oil, roasted potato, sugar and salt.

Interestingly in some cases, innovations have resulted due to price rise and availability issues with existing ingredients. Wheat protein isolates provide a functional alternative to egg based proteins.

These find application in flour-based products such as bread and other bakery goods, pasta and noodles, and batters. Algal flour is a high lipid powder for use in bakery goods and sauces to replace or reduce egg yolks.

Algal flour contains oil, fibre, protein, starch and micronutrients like lutein and zeaxanthin.

Recent trends are about food and

drink brands that can address demand for products free from either gluten or dairy allergens using on-trend and emerging ingredients. Consumers prefer natural ingredients. Freefrom is a term that includes products free from any specific ingredient – those that are generally linked to an allergy or intolerance. Gluten and dairy (including lactose), are the ingredients that are being avoided.

The demand for gluten-free and dairy-free products has soared in recent years. Consumers armed with the power of Internet as a knowledge disseminating tool are aware of intolerances. Consumers are opting for such free from products as a matter of lifestyle choice.

Demand for "Free From" formulations brings significant manufacturing challenges. Both Gluten and dairy or lactose does have a role in providing taste and texture. There are two drivers for increase in demand for “Free From” products Purchases by consumers driven by necessity (e.g. Intolerance/ allergies) Purchases by consumers based on the perception that eliminating gluten or dairy from diets is healthier.

Balanced nutritional profile is indicated in terms of nutrient content including fat, protein, and carbohydrates. Manufacturers must ensure that “Free From” Products align with healthy attributes like natural, balanced nutritional profile, and low –sugar.

Consumers prefer food products from organic farming. They are also increasingly interested in the ingredients used and the production process adopted. Food producers should analyze how the food will be perceived by consumers, during product development. Traceability in the food chain will assume greater significance in the future.

There is immense business potential for free from foods market in India. Consumers are empowered with information to enable them to make conscious food choices.

The pandemic has only accelerated the demand for such products as consumers are looking to consume food and beverage products that can boost their immunity. Today’s consumers are not only well-informed but also discerning. Manufacturers must not let go of this opportunity to innovate to develop free from foods that can offer taste, texture and nutritional value.n

H

Y BTS Coffee, the emerging and preferred beverage of youth in India, is giving an opportunity to consumers to witness the world famous BTS Group live concert 2022, in Korea.

Observing the high demand for premium ready-to-drink coffee beverages in India, the brand from South Korea marked its presence in Indian Market last year with official launch at Korea Fair in October 2021. Named after 21st Century Pop Icons ‘BTS Group’, it is gaining huge popularity across the world. The brand collaborated with globally famous K-Pop Group BTS in 2018, which has a huge fan following in India and abroad.

Now the company has come up with a special Lucky Draw event for Indian customers in which the 2 Lucky winners will get the chance to attend the next concert of BTS in Korea in 2022. The contest is valid from December 15, 2021 to March 14, 2022.

Geetanjali Pal, general manager for Saem Hospitality and Trading, said, “Indians are showing demand for premium ready-to-drink beverages and a lot of innovative cafe concepts and international chains have opened up in India. We feel in the coming years demand for premium ready-to-drink beverages will be much higher than what is estimated today.

Saem Hospitality and Trading is an exclusive distribution partner for HY Korean company in India.”n

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February 2022 | Food And Beverage Matrix

A SIMPLE TECHNIQUE FOR ION ANALYSIS IN FOOD Ion content in food is an important indicator of product consistency and nutritional value. Multiple standard addition is a simple and effective method for the accurate determination of ion content.

M

onitoring the concentration of ions in food is a critical quality parameter. For example, fluoride – present in some pesticides may be harmful to human health depending on the amount of exposure.

Multiple standard addition: a simple and accurate method for ion analysis Conventional techniques commonly used to determine ion content in food, such as ion chromatography or atomic absorption spectroscopy, involve complex and elaborate experimental procedures.

Conversely, multiple standard addition is a simple yet reliable technique, which can be used to analyze a large variety of ions, including those commonly found in food. The technique offers many advantages to the user in that: Less frequent calibration of the ion selective electrode is required •

•

For many samples no ionic strength adjustor (ISA) solution is required Temperature effects are compensated for

•

Solid sample types may be tested with limited sample preparation

•

Most samples can be weighed or pipetted directly into the analysis beaker

The new Excellence titrators from METTLER TOLEDO can measure the specific content of various ions by multiple standard addition.

This method uses an ion-selective electrode and adds a defined amount of standard solution in multiple incremental steps using a built-in dosing burette. The integrated stable algorithm delivers highly accurate and repeatable results.

About METTLER TOLEDO METTLER TOLEDO is a leading global manufacturer of precision instruments. The Company is the world’s largest manufacturer and marketer of weighing instruments for use in laboratory, industrial and food retailing applications. The Company also holds top-three market positions for several related analytical instruments and is a leading provider of automated chemistry systems used in drug and chemical compound discovery and development. In addition, the Company is the world’s largest manufacturer and marketer

of metal detection systems used in production and packaging. Additional information about METTLER TOLEDO is available at www.mt.com.

Visit us: www.mt.com/titration-excellence Email us at – sales.sales@mt.com Call us toll-free at – 1800 22 8884 & 1800 1028 460

PLANT BASED INDUSTRY IN INDIA TO SEE MASS ADOPTION AMONGST CONSUMERS

T

he ongoing pandemic has spurred a renewed focus on health and well-being among the consumers in India. Growing focus on sustainability, climate change and animal welfare are driving consumers to adopt a healthier lifestyle through plant based alternatives. Today’s consumer is educated and open to exploring food choices, want to understand where their protein comes from and want to feel good about what they eat.

Once considered as a trend, this plant-based movement now indicates a significant shift from being just a trend to becoming a way of life.

Today’s consumers are educating themselves about health, food choices, sustainability, the health of the planet at large, and animal welfare and environmental footprint—all things that help drive the plant-based world. The Covid-19 pandemic had a huge impact and put what was already a floating market into overdrive. This pandemic has spurred a renewed focus on health and well-being, inspiring many people to explore

adding more plant-based ingredients into their diets.

With people now looking consciously at alternatives, whether it is driven by thoughts of clean eating or contributing to help the environment, the time is right to offer more options for a balanced diet as consumers take an interest in the source of their food and drinks to be able to make informed decisions.

In today’s time vegan startups are ripe for growth especially after the pandemic has exposed the dark side of animal agriculture and reminded us of the importance of being healthy and fit. Globally it is accepted that the growth of a plant-based diet is important for not just for health and animal welfare but also to save the planet from climate change. Animal agriculture is the second largest contributor to greenhouse gas emissions after fossil fuels. It is also the leading cause of deforestation, water and air pollution and biodiversity loss.

It is not surprising then that veganism has come a long way from existing

as a micro-trend in the fringes to becoming a widely accepted mainstream movement. An essential part of what makes veganism so relevant today is our renewed focus on health. Any fitness enthusiast will tell you that what you put in your body is more important than the number of hours you put into your workout.

The older generation didn’t have six pack abs to flaunt. The next generation however, strive to be fitter than ever which creates part of a large opportunity that vegan startups are well positioned to ride.

To make plant based food and beverage mainstream in India, we need to consider the eating habits of the consumer and provide greater choice and diversity without compromising on taste and experiences. In order to that we also need to mimic the local non-vegan or animal based products and give consumer the choice/freedom to make a shift to a vegan version of the product they were used to.

Simultaneously, we need to focus on 3

vital foundation for any food choice; that are taste, cost, and convenience.

Fundamentally, our food choice must first meet required needs for taste, affordability, and ease of purchase and preparation for the majority of consumers to consider it. Awareness is an important purchasing driver for unique food products, such as plant-based meat. If these three core drivers are met, consumers then have the opportunity to include their higher values into their food choices. Depending on consumer segment, these values include health, sustainability, or animal welfare.

Moreover, following points are also the reason for plant based industry’s boom in India It’s a multibillion dollar business, back in 2019, the estimated value of the global plant-based food market was $12 billion. Further research indicates that India is estimated at $20.9 million in 2018 and is projected to grow at a CAGR of 20.7% to reach $63.9 million by 2027. The rate of growth in an already decent sized Continued on page no 23

Food And Beverage Matrix | February 2022

23

GOMA GROUP OF COMPANIES IS HONORED TO HAVE BEEN AWARDED THE INNOVATION LEADER IN DAIRY TECHNOLOGY BY TPCI (TRADE PROMOTIONAL COUNCIL OF INDIA) MSME EXPORT EXCELLENCE AWARDS 2022. and supported us, without which it would not have been possible to reach at such great heights in the field of machinery for Dairy and Food Industry.n

GOMA Group of Companies was founded by Chairman Shri. K M Gosrani in 1982. Goma has more than 4 Decades of experience in designing, manufacturing, execution of projects on Turnkey basis for, Dairy, Food, Juice & Beverage Processing in India & presence in various countries of Africa, Middle-East and South Asia.

We have continuously strived to raise the standards in the dairy technology sector by developing the first Indigenous High-Pressure Homogeniser in 1991 and now a few years back we have developed the first UHT-Ultra Heat Treatment(Make in India) for the extended long shelf life of milk and beverages, which is recognized by an eminent body like TPCI, makes this even more prestigious. This has been a perfect start to the year for us, and we look forward to raising the standards Continued from page no 22

market illustrates how billions of dollars can be made by helping people lead healthier lives. The cherry on the cake is the positive impact eating green will have on our planet.

Impact of Technology, further enables plant-based businesses to be lucrative and grow seamlessly.

International tech apps like Happy Cow, BevVeg and GoNutss are good examples of a successful marriage between veganism and technology.

These impact makes it easier for people embracing plant-based diets with everything from vegan recipes to finding restaurants that serve vegan food.

Another reason is Conscious consumption. Since the start of pandemic, consumers have been opting for nutritious food which would help them improve their health and build immunity. The Environmental impact of their food choices is also playing out in consumers' minds while making a decision to purchase a product.

The increase in the number and engagement capability of vegan influencers among the internet-savvy young generation has proven to be pivotal in the rise of veganism in India. Instagram as a platform has helped make a vegan diet look more aesthetically pleasing, busting the stereotype of it just consisting of ‘twigs and grass’. Such platforms have helped people see it for what it really is: a compassion-driven attempt

and creating innovative products each year in line with “Make in India” philosophy advocated by our honorable Prime Minister of India for the Dairy Industry.

to live an ethical, sustainable and healthy lifestyle without contributing to animal suffering.

What is expected in 2022?

The demand for vegan-based food is growing rapidly and exponentially and will continue from hereon. This year will also see vegan market grow even further. Whilst almost all types of food are available in vegan form these days like vegan-meat, vegan-milk, there are still some areas that need further research and development, such as cheese and protein based vegetables alternatives.

Potato as a category has also made an appearance in plant-based milk apart from soy, almond and oats.

Extracting proteins from vegetables are also being eyed up for the plantbased protein market. Similarly, protein components like tofu, soy and beans are widely used as the main proteins in plant-based meat.

Plant-based baked goods are seeing a huge growth. With consumers’ love for sweets and baked goods, this market will continue to nurture in 2022, with more products and brands being launched on the market.

The potential for new ventures that cater to veganism is immense because of the growing interest in plant-based food, a huge influx of capital and the promise of scalability. Veganism has something to offer to everyone; be it impact for activists, wealth creation for investors or nutritious food for consumers.n

We would like to thank various Organizations like Indian Dairy Association, NDDB, IDEA & our most valuable customers and suppliers in India and across the globe who have continuously encouraged

PEPSICO LAUNCHES ENERGY DRINK BAYA IN JOINT VENTURE WITH STARBUCKS

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n collaboration with Starbucks, PepsiCo introduces Baya, a ready-todrink energy beverage. The drink, which contains caffeine naturally found in coffee fruit as well as the antioxidant vitamin C for immune support, is available in three flavours: Mango Guava, Raspberry

Lime, and Pineapple Passionfruit.

Baya is the latest offering in the fast-growing energy drink sector to reach the marketplace as consumers look for more functional attributes in the food and beverages they consume.

Baya, which will be sold in grocery stores, national retailers, convenience stores, gas stations, and eventually Starbucks itself, allows PepsiCo to add another drink to its energy portfolio while tapping into the name and widespread recognition of the coffee chain giant. n

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February 2022 | Food And Beverage Matrix

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February 2022 | Food And Beverage Matrix

GROWTH DRIVERS FOR BEVERAGE MARKET IN GULF REGION

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Sumit Rohilla (The author is assistant professor at Sunder Deep College of Hotel Management, Ghaziabad)

he love and trend for food and beverage have considerably multiplied on the worldwide front over the period of time and the trend is changing day by day. Over the past few decades, the food and beverage business has seen majestic growth and is projected to expand to a magnificent extent.

The retail sales for attire, white product, and footwear are decreasing globally and area units replaced by the food and beverage industry.

Gulf countries like Bahrain, Kuwait, Iraq, Oman, Qatar, Saudi Arabia, and therefore United Arab Emirates and these Countries are referred to as Gulf

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The Gulf welcomes hundreds of completely different nationalities with different cultural values and food tastes The superior quality of service

The change in the demand for beverages by native people as well as by tourists is due to globalisation and cultural diversification. This makes the food and beverage industry is more competent and more innovative with their products.

The indeed required critical thinking makes the market more diverse in terms of creativity in beverages and selection of the ingredients. Just thinking of the above discussion one more important term strikes the mind -Functional Beverages.

Ready-to-drink beverages that are non-alcoholic and comprise non-traditional ingredients are referred to as ‘functional drinks’. Functional drinks comprise a couple of common ingredients like minerals, herbs, some raw fruits or vegetables. The health-related advantages offered by functional drinks are far more than the daily organic process intake.

Improved heart health, system strengthening, improved psychic energy, improved bone health, steroid and alcohol management, and different healthrelated advantages associated with eye health and vision. Dairy, increased fruit drinks and juices, ready-to-drink tea, energy drinks, functional milk, soy beverages, and sports and performance drinks are the foremost common forms of functional drinks.

The global functional beverage market is estimated to reach $208 billion by 2026, expanding at a CAGR of around 9% during the forecast period, 2020 – 2026. The growing shopper inclination towards the consumption of functional beverages is principal because of the rising demand for non-alcoholic beverages. Functional drinks are being most popular over effervescent drinks and fruit juices by shoppers.

For gaining a footing within the market corporations are springing up with new innovations. For varied blessings of functional beverages, the shoppers are willing to pay a premium that is one every of the most important blessings of functional beverages. Some facts and figures about the UAE retail sale revenue.

countries because of their geographical location around the Persian Gulf and Qatar is known as the wealthiest country among all but UAE is competing and growing with great opportunities to make the position in the global market.

As reported by Euromonitor, in 2018, UAE retail sales value of soft drinks reached $5.1 billion. From 2013 to 2018, UAE retail sales of soft drinks grew with CAGR of around 5.7%. The largest category in this group was bottled water, juice and carbonated water. It is also worth mentioning that Ready to Drink (RTD) coffee had the highest CAGR of 22% between 2013 and 2018.

UAE continues to steer the food & beverage market within the geographic area region by an increasing range of tourists. A recent MasterCard study, Dubai is hierarchical fourth in terms of international long stay guests with an equivalent study, Dubai placed 1st with relation to long traveler payment per day.

The emirate conjointly has the very best expected growth in long-stay guests.

Sector growth is additionally supported by the continued entry of the latest international and regional brands. The eating house footprint in Dubai remains high, second solely thereto of Paris. Most of the popular restaurants in the Gulf region are catering their services in Dubai.

The food and beverage industry stands as one of the world's most productive market segments and the Industry is also known for its service-oriented character.

The following key factors are the industry’s leading drivers when it comes to the Gulf zone.

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The demographics-the high degree of youth presence Strong per-capita value A multi-cultural foundation A dedicated destination for guests Continuous progress within the business, retail, and hospitality sectors The high demand for food and beverage goods for fitness, the standard of living, and luxury-related goods The intensive demand for competition Forthcoming Shows and Activities, Expo

“The Arab Beverages Conference returns to the UAE following a great success last year, the conference offers networking opportunities and promotes discussion among hundreds of participants from the beverage industry and it supporting industries from all around the world. The Arab non-alcoholic beverages industry is now one of the fastest-growing industries in the Arab world, playing a vital role in the Arab countries economies, catering to over 300 million consumers in the Arab region alone, with a production volume of over 10 billion liters per year” stated the chairman of the Arab Beverage Association Monther Al Harthi.n

Food And Beverage Matrix | February 2022

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NANDAN COFFEE SCALES UP OPERATIONS WITH CAFÉ AT JIO WORLD DRIVE

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brewing process. This concept is an extension of the company’s transparency and traceability principles.

ecently, Nandan Coffee opened an immersive café inside, The White Crow Books and Coffee at Jio World Drive. This location is a bookstore coffee shop with a unique open coffee bar setting.

The Kodaikanal-based sustainable coffee company has been run by The Mariwala family for three generations. Following the farm-tocup approach, the organic coffee is roasted and ground to order at the estate itself, allowing you to custom roast any of their seven blends.

The company installed the first Modbar in Mumbai and the second in the country, which is currently one of the best coffee machines on the market. There is no barrier between the consumer and the barista, customers may really immerse themselves in the coffee brewing process. This concept is an extension of the company’s transparency and traceability principles.

The visionaries behind Nandan are Hansraj and Hansa Mariwala who developed the company with one goal – to enjoy an exceptional cup of coffee with friends while protecting the environment. In 2012, the reigns were handed over to Shyam and Farida Mariwala who expanded the collection, and introduced a sister brand, Yaraman Coffee Pvt Ltd.

The Kodaikanal-based sustainable coffee company has been run by The Mariwala family for three generations. Following the farmto-cup approach, the organic coffee is roasted and ground to order at the estate itself, allowing you to custom roast any of their seven blends.

The visionaries behind Nandan are Hansraj and Hansa Mariwala who developed the company with one goal – to enjoy an exceptional cup of coffee with friends while protecting the environment. In 2012, the reigns were handed over to Shyam and Farida Mariwala who expanded the collection, and introduced a sister brand, Yaraman Coffee Pvt Ltd. “The motivating factor for us is our customers. I truly believe a good cup of coffee is one of the simple pleasures in life and creating great experiences for our

customers is what is truly motivating.

Whether our retail customers have finally found a blend they enjoy or our café and restaurant partners have repeat customers come back because of the quality coffee they serve – it’s motivating to know how one good cup of coffee can have a positive impact someone’s day. Another motivating factor is the sanctuary that our estate has become. As a family and brand we’ve always been extremely passionate about the environment and animals and knowing that Nandan fosters and preserves biodiversity is truly motivating,” said Yahvi

Mariwala.

Recently, Nandan Coffee opened an immersive café inside, The White Crow Books and Coffee at Jio World Drive. This location is a bookstore coffee shop with a unique open coffee bar setting.

The company installed the first Modbar in Mumbai and the second in the country, which is currently one of the best coffee machines on the market. There is no barrier between the consumer and the barista, customers may really immerse themselves in the coffee

“The motivating factor for us is our customers. I truly believe a good cup of coffee is one of the simple pleasures in life and creating great experiences for our customers is what is truly motivating. Whether our retail customers have finally found a blend they enjoy or our café and restaurant partners have repeat customers come back because of the quality coffee they serve – it’s motivating to know how one good cup of coffee can have a positive impact someone’s day. Another motivating factor is the sanctuary that our estate has become. As a family and brand we’ve always been extremely passionate about the environment and animals and knowing that Nandan fosters and preserves biodiversity is truly motivating,” said Yahvi Mariwala.n

MOFPI HAS A GRIEVANCE CELL TO ENSURE A HASSLE-FREE SUPPLY OF ESSENTIAL GOOD

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o curb the surge in COVID cases, many state governments across India have begun to impose various restrictions. Hence, the Union Food Processing Ministry said it has set up a dedicated grievance cell to maintain uninterrupted supplies of food-related essentials.

The food ministry has stated that with the recent surge in COVID cases across the country, steps are being taken by state governments/UT administrations to control the spread of the COVID virus. The Ministry of Food Processing Industries has a dedicated grievance cell for the

food and food-related industries to ensure hassle-free operations and an uninterrupted supply of essentials for citizens.

The Ministry would like to guarantee its commitment towards all food processing and related industries and would provide the necessary support to ensure the successful continuity of business of the agri-food industry in India.

The Ministry had set up a similar grievance cell during the first wave when the national lockdown was imposed on the country. It had also stepped in to address production and logistics-related grievances

of the food processing industry during the second pandemic wave last year, as different state governments had imposed different kinds of restrictions depending on local conditions.n

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February 2022 | Food And Beverage Matrix

BRAND POSITIONING IS THE MANTRA TO SUCCESS IN THE FMCG SECTOR

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he FMCG sector happens to be one of the toughest and volatile categories to succeed, often regarded as modern branding’s birthplace.

The FMCG market in India was valued at $110 billion in 2020. The overall market size of FMCG had nearly tripled as compared to 2012.

Furthermore, by 2025, the market is expected to grow to 220 billion dollars. There are numerous brands in India catering their products to millions of people across the country and generating immense capital.

However, to become recognised as a household brand, it takes a lot more than just good packaging and 'nice' logos. Brand positioning needs synchronized efforts of different moving parts to create a perception in the marketplace that drives the business forward.

What is brand positioning?

Brand positioning in simple words can be defined as the place a brand wants to own in the target audience’s mind. It’s about identifying, exploring and refining the distinctiveness of a brand through effective positioning strategy. The most important aspect of positioning the brand is that it allows a company to be distinct from its competitors which helps communicate value, increase brand awareness and justify the pricing. All these factors impact the bottom line in a significant way.

Strategies that act as allies to

brand positioning efforts Successful brands incorporate different strategies to create authentic customer experiences around their products. These brands provide their target audiences with a compelling reason to buy through effective communication and reaching out to them. While deciding to position the brand in the marketplace, there are certain strategies that can be adopted to stay ahead in the race and drive towards increasing consumer engagement.

Creating brand loyalty At the heart of every successful FMCG company lies returning customers. This is especially true for the FMCG segment where products are usually consumed frequently and quickly. For long term success, brand loyalty is critical that helps ensure consumers become tunnelvision concerning a brand. To drive brand loyalty, many companies make the mistake of competing alone on price. It is important to understand

Food and Beverage Matrix

Published, Printed by Dhiraj Dubey at B.K. Chawl Laxman Mhatre Road Navagaon Dahisar West Dist - Mumbai 400 068. State - Maharashtra Printed at Kalakshi Printing Works 205 Gopal Industrial Estate, I. B. Patel Road, Goregaon East. Mumbai 400 063 Sales Office: Divyansh Infomedia A/202 Om Nageshwar Appartment Near Mandli Talav Bhyander West Mumbai 401101. Maharashtra Contact: +91 98699 87731, +91 88506 09866 Sub Editor : Mukti M Bajaj News Journalist : Ritu Mishra Abhitash Singh Datta Krishna Ukkoji Ramesh Dhumal Marketing Executive : O.P.Srivastava Editorial Correspondent : Veena D Designer : Prashant Parker Circulation Manager : Shreya D. Administrative Division : O.P. Dubey Account Dept : Hitendra Bajpai

Advisory Board Saheb Bajaj CEO Punjab Sind Foods (India) Pvt. Ltd Arun Varangavkar Chairman Garkul Industries Late. Shiv Prakash Bajaj Chairman Tresbon Consulting Solutions Rajiv Mitra MD Prabhat Dairy Prakash Waghmare Waghmare Food Products Harvinder Bhatia Country Head Bitzer India Pvt Ltd Prassana Deshpande Director Chaitanya Group of Industries Ram Kumar MD Spectra Plast India Pvt Ltd Samayak Lodha MD MB Sugars

that consumers aren’t just looking for the cheapest products. Typically they look for the right blend of value and quality. Value is not only about price but involves a complex mix of the brand promise, brand culture, brand values, corporate social responsibility, customer experience, that all add up to enhance the perceived brand value.

Aligning with the needs of the target audience While this may sound odd but to become a household brand, it is desirable to be appealing to the right target audience instead of a broader audience. Apart from knowing the market, competitors, the sector's environment intimately and understanding what the ideal customer wants, it is also essential to know how the offering can enhance their lives. It’s only when there is a proper understanding of the consumer needs, loves, hates and aspirations that companies can craft a focused and concise brand message that cuts through the noise.

In the present age, customers are bombarded with messages from multiple channels throughout the day. The challenge is to put forward the right message, on target to grab their attention, at the right time and then, most importantly, to hold that attention. Companies can develop a customer avatar that they can use to underpin their brand's proposition and profile. The brand should indicate why and how it'll meet the consumer needs and that it understands what really matters for the audience.

Evolving with time The FMCG market is undergoing constant evolvement and brands need to be flexible to be at par with the changing times. Successful brands quickly recognise trends and act on them with shifts in strategy that helps them to stay relevant and meet market requirements over the years. With increasing digital media consumption, the evolution of business models and proliferation in internet connectivity, FMCG companies have vast opportunities to create value by leveraging digital media across the value chain to drive the effectiveness of operations and efficiency. However, there is a thin line between incorporating new trends and staying relevant versus losing sight of what the brand stands for. Instead of ‘muddying the waters’ with an excessive range of confusing brand messages, brands must always remain true to the core of what they stand for.n

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Food And Beverage Matrix | February 2022

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MODIFIED ATMOSPHERE TRAY PACKAGING(MAP)

India’s biggest laboratory in Pune.

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Anybody can come for testing with any type of product where the MAP is applicable •

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The machine can assure high degree of gas replacement (>99%).

Inbuilt gas mixing allows user to keep low gas inventory for different products.

As machine is manufactured by our self therefore we are able to provide spare parts within a day in minimum down time.

Our company has in house India’s biggest MAP testing laboratory

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in Pune, therefore it provides comfort for customer buying decision, customers can test their product before they buy machine and safeguard their investment.

We have associated with many food scientist food technologist working in this field over dacades.

As our machine is builted/design keeping in mind of unavailability of technical operator as it is completely user friendly and controls with display touch screen.

Consumption of gas compare to other available machines in market is low.

We also can guide you on packaging material to be used for specific application such as for mithai/namkeen/bakery/fruits/ vegetables/meat/fish etc.

Machine can be custom builted for specific user upon their requirement.

Our R & D team will assist you to setup your packing process for most of the Indian product.

We use WITT(USA) O2, N2, CO2 analyser for accurate calibration of the mixing gases before delivery of the machine and provide calibration certificate.

UV Conveyor Machine 1500 Dimension ×300×912mm UV light 250nm×2no.

Visible light 1 no.

Motor 1HP Durable Food grade conveyor belt UV chamber 900×300× dimension 150mm VFD speed control system

Gas Analyser Sensor lifetime O2 Sensor lifetime CO2 Measuring range Sample gas requirement Sample time Calibration Sampling

Approx. 2 years Long lifetime 0-100% <10ml Max 10sec Simple two point Automatic via needle using integrated pump

Application Pedha/Burfi/Ladoo/Kalakand • Chikki/Maisurpak/Koprapak/Khakhra • Halwa/Bhakarwadi/Kajukatli/ Sonpapdi • Gulab Jamun/Kalajamun/Maisurpak • Mix Dryfruit Sweet/Mix Mava Sweet • Cut Salad/ Peeled Garlic/Cut Vegetables • Other Meat Product & RTE Products • Pomegranate Arils • Cake/ Pastry • Thai Hurbs/Apples Wholes • Dry Dosa/ Pulses • Pasta/Noodles • Mewa Bites/Dryfruits/ Mawa/ Fudge • Cookies/ Puff/ Pizza/ Garlic bread • Cheese/Paneer/ Snacks/Namkeen •Vegetable Sandwitch

NIHIRA FOOD ENGINEERING LLP PLOT NO. 185, SECTOR NO. 7, PCNTDA, BHOSARI, PUNE – 411 026 INDIA. CONTACT : 9767514222 | santosh@nihira.in | web : www.nihira.in

We Engineer the Process in FOOD AND PHARMA COMPLETE AUTOMATED TOMATO KETCHUP PLANT

COMPLETE AUTOMATED VACUUM FRUIT JAM PLANT Capacity - 500kg/hr, 1000kg/hr, 1500kg/hr, 2000kg/hr.

Capacity - 500kg/hr, 1000kg/hr, 2000kg/hr.

The Equipment consist of tomato paste handling, Auto weighing and dosing of ingredients like Sugar syrup, Tomato paste, Vinegar, Spices, Brine etc. blending and heating, transfer, deaeration, pasteurisation.

All these process are continuous and controlled. We also provide DI(Direct Injection) system for the tomato ketchup manufacturing.

All process like syrup making, weighing of syrup and fruit pulp, transferring, vacuuming, cooking, final brix measurement all set on touch screen panel. about 99 different types of recipes can be stored in the PLC.only one operator needed for operation.

ALL MACHINE ARE MADE IN INDIA AT OUR FACTORY UNDER SINGLE ROOF.

NIHIRA FOOD ENGINEERING LLP

Plot No. 185, Sector No. 7, PCNTDA, Bhosari,Pune - 411 026. India.

Contact : 9767514222 | santosh@nihira.in | Web : www.nihira.in

Our other Product Line are -

JELLY CANDY LINE JELLY DEPOSITOR JAM AND KETCHUP PLANT BOTTLE FILLING MACHINE CUP FILLING AND SEALING LINE MODIFIED ATMOSPHERE PACKAGING (MAP) TRAY SEALER COMPLETE CARBONATED AND NON-CARBONATED BEVERAGE PLANT COOLING AND WARMING TUNNEL FOR BEVERAGE INDUSTRY

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