March 2019

FOODANDBEVERAGE MATRIX RNI No: MAHENG/2018/75095

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March 2019 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX 1

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers,

Editor’s Note

Hello! It gives me an immense pleasure sharing the joy and happiness of celebrating first Anniversary of Food and beverage Matrix this month.

Believe my it would not have been possible without your support and hard work of our dedicated team. Thanks to one and all.

It is really pleasure to witness and being part of revolutionary changes in food and beverage industry at global platform. As Gulfood 2019, the 24th edition of the world’s largest annual food and beverage trade show, has once again reinforced its reputation as the tailor-made trading platform for F&B specialists from around the world to display their latest innovations with thousands of global reveals and new-to-market launches rolled out across the 1,000,000 sq. ft exhibition at Dubai World Trade Centre (DWTC). Gulfood serves as perfect springboard for F&B solutions from all four corners of the globe. From innovative water to meat-free alternatives and online purchasing platforms, industry mega fair in Dubai shines light on thousands of global launches and newto-market products. The F&B landscape is continually evolving, consumer preferences and F&B producers are having to adapt and evolve .

Now everyone is eyeing on 34th year of Aahar – the International Food & Hospitality Fair is scheduled to begin from March 12-16. India’s food and grocery market is the sixth largest in the world and Indian food sector is a highgrowth sector with immense potential for value addition. It is expected to touch $482 billion by 2020. The food processing industry in India accounts for 32 per cent of the country’s total food market and 14 per cent of the manufacturing GDP (gross domestic product). It is estimated that the food processing sectors have the potential to attract $33 billion investment in the next 10 years and hence this fair is given this kind of importance. Supported by the Ministry of Food Processing and Industries (MoFPI), Agricultural and Processed Food Products Export Development Authority (APEDA) and industry associations like The Hotel and Restaurant Equipment Manufacturers Association of India (HOTREMAI), Association of Resource Companies for the Hospitality Industry of India (ARCHII), Food and Hospitality Support Association of India (FHSAI), the All India Food Processors’ Association (AIFPA) and the Forum of Indian Food Importers (FIFI), the fair is expected to witness participation from major food and hospitality players.

Another event, one more event hosting 150 food and beverage stalls is Qatar International Food Festival (QIFF) 2019, offering “diverse flavours of the world” SOUTH ASIAS ONLY MONTHLY NEWSPAPER FOR F&B INDUSTRY MONTHLY NEWSPAPER FOR F&B INDUSTRY between March 20-30 at Education City’s EDITORIAL Oxygen Park. “Over the years, the festival CALENDER 2019 has not only inspired entrepreneurs to Food Hospitaly World introduce innovative restaurants and January Dairytech Pune dishes but it also paved the way for event February March Aahar New Delhi organisers to introduce specialised food IDE Mumbai April festivals.

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FOODANDBEVERAGE MATRIX

As it is an anniversary edition though of collating the requisites of establishing a robust system to achieve international benchmark and sustain the same and utilize the same as a support to grow your footprint in industry and not just the liability carried for the sake of customer, I call it ABC of food safety.

Best of Luck!

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

May

India Bakery Show Chennai Ingredients Dairy and Confectionery Craft Drinks India Banglore Food Pro Chennai Foodex Bangalore International Foodtech Anutech Aannapoorna Fi Hi India Propak Bakery Business Mumbai Drink Technology

June July August September October November December

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Manan Bajaj

1ST ANNIVERSARY NOTE (FOOD AND BEVERAGE MATRIX)

E

Mukti Bajaj Sub Editor

ANNIVERSARY

very Newspaper, as much as it looks like a finished product when it is published, is really a living creature. Every day we keep our eyes and ears to the world, and every day there are small or large changes to what we have written the day before or were about to report on. We look at trends and developments. We follow every possible news. Now, for a moment, imagine having done that for the past 1 years. Every single day for 365 days.

It takes perseverance and flexibility, of

course. But primarily, it takes teamwork.

Over the past 1 year many professionals under the leadership of Mr. Manan Bajaj (Editor) have worked for this newspaper.

Today we salute all of them and their efforts, and we thank our readers. If it weren't for all of them, we wouldn't celebrate today. Their contribution has been, still is and certainly will be crucial to everything that makes Food and Beverage Matrix, a vibrant reality and a monthly event.n

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March 2019 | Food And Beverage Matrix

NEW IO-LINK MASTERS NOW CONNECT INTELLIGENT SENSOR TECHNOLOGY IN HYGIENIC AREAS. ifm electronic has developed a new IP 69K field module with four or eight IOLink ports and full V1.1 functionality, especially for the food industry. The decentralized IO-Link masters serve as a gateway between intelligent IO-Link sensors and the field bus. Master and d e v i c e can be easily configured with the LR Device software.

The integrated "LR AGENT EMBEDDED" Projekt2 03.07.17 10:33 Seite 1 the process values sends

directly to the ERP system on request, without detours via the PLC. Connecting the sensor is also simple using standard M12 connection cables.

Robust field bus modules for demanding applications The intuitive LR DEVICE software finds all IO-Link masters in the network and creates an overview of the whole plant. In addition, all connected sensors are displayed with

the respective parameters. This makes it possible to set the parameters of all sensors in the system from one central point. A special housing material which offers a high ingress protection according to IP 69K has been developed especially for direct application in wet areas of the food industry. The halogen- and silicon-free materials and production processes are identical to those of the ifm connection cables of the tried-and-tested ecolink EVF product series. This technology guarantees

reliable and permanently ingress-resistant M12 connections. In addition to high-quality materials specially tailored to these applications, intensive monitoring during and after production ensures the highest quality standards.

With the new IO-Link master the user is already well prepared for Industry 4.0 in hygienic areas.n

MANTRA OF TASTE OF PUNJAB, BANDRA, TO SERVE GOOD FOOD WITH A GOOD MOOD

T

he motives of Taste of Punjab, the Punjabi restaurant with outlets in Navi Mumbai, Mumbai (Bandra) and Pune (Viman Nagar), are to serve good food with a good mood, and transport its patrons in the three cities to rural Punjab.

It is a buffet restaurant with a bar and many live counters offering chaat and other delicacies from the northern state.

For a set price, the buffet allows patrons to pick from a wide spread of regional delicacies, that are changed every day. They offer a wide range of starters and main courses, including parathas, chaat, naan and biryani.

Those with a sweet tooth can choose from an array of desi sweet dishes, such as flavoured kulfis, gulab jamun, jalebi and malpua.

While the meal can be accompanied by a tall glass of chaas or lassi, the highlights are the chef’s signature dishes, including the Punjabi Dosa with chicken.n

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March 2019 | Food And Beverage Matrix

EAT HEALTHY – LIVE HEALTHY BY SAMYAK LODHA

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1gm Sachet of Stevilite provide only 3.75 calories against 20 calories of sugar. It is a formula which is free from any aftertaste. Thus u enjoy the sweetness of sugar naturally with no calories.

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March 2019 | Food And Beverage Matrix

GIVAUDAN STARTS FLAVOURS PRODUCTION PLANT IN PUNE, INDIA

S

wiss flavours and fragrances company Givaudan has opened a manufacturing facility in Pune, India, which is built with an investment of Sfr 60m ($59m). The plant is reported to be Givaudan’s largest investment in India and reflects its commitment to leverage growth potential in the Asia Pacific region.

The 40,000m² facility has been designed to produce flavour and taste solutions and help Givaudan to meet the demand from customers in food, beverage and health care segments.

The flavours and fragrances manufacturer intends to create 200 jobs at its facility.

Additionally, the facility is expected to complement the company’s existing plant in Daman and strengthen its capabilities in liquids compounding, powder blending, emulsions, process flavours and spray drying for consumers in India, Nepal and Bangladesh.

Givaudan CEO Gilles Andrier stated that they are delighted to open this world-class flavours manufacturing facility in Pune as the latest example of Givaudan’s long-term heritage and commitment to India and our strategic focus on the high growth markets of Asia Pacific.

There has been tremendous growth in the food and beverage industry in India and a sustainable growth in this market has been seen. Given this rapid transformation, we need to be agile to address the needs of these markets and this new manufacturing facility in India is designed to cater to this.

Equipped with LED lighting technology to reduce carbon emissions, the facility is expected to make important contributions to the company’s Climate Action Agenda. It is also the company’s first Zero Liquid Discharge site, which ensures that all waste water is purified and recycled at the end of the treatment cycle

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March 2019 | Food And Beverage Matrix

IG INTERNATIONAL IMPORTS 130 MT DIFFERENT VARIETIES OF BLUEBERRIES OR ITS URBAN INDIAN CONSUMERS.

India distribution network to cater to multiple cities including Mumbai, Bangalore, Delhi, Ahmedabad, Chennai, Pune, Ludhiana, Jalandhar, Hyderabad, Lucknow, Kolkata, Cochin, Patna, and Nagpur. The company also has global offices in Belgium, Czech Republic, Hong Kong, China, and the US. Due to its numerous health benefits and an increase in awareness about the same, an increase in consumption and subsequent sales of blueberries has been observed by the company among the urban metro population.

Blueberries are labelled as ‘superfood’, and often referred to as the ‘king of antioxidant fruits’, are low on calories and high on nutrients. The fruit is tasty, convenient and incredibly good for health. Among the several benefits that this fruit brings about, blueberries may help reduce muscle damage, lower blood pressure, prevent heart diseases, maintain brain function, combat UTIs, protect cholesterol, and have antidiabetic effects. Being imported in varieties of Semana, Jewel, Star, Ventura, Emerald, Legacy, Duke, and Brightwell etc. by IG International, these blueberries are being sold at INR 2000 per kg.

I

G International, a fruit importing company is importing 130 MT different varieties of blueberries to the metro cities for its urban Indian

consumers, in Delhi, Mumbai, Bangalore,

and Ahmedabad, among other cities.

IG International imports 32 global varieties of fruits to India from across 22 countries. It uses its outstanding pan-

‘’Considering the increase in sales of this batch of import, we at IG International are certain that this fruit’s healthy and sweet nature will continue to appeal to taste buds of our urban Indian audience,” Tarun Arora, Director, IG International remarked and added considering the increase in sales of this batch of import, we at IG International are certain that this fruit’s healthy and sweet nature will continue to appeal to taste buds of our urban Indian audience.”n

FSSAI ISSUES DIRECTIVE ON USE ON MINERALS, VITAMINS IN FUNCTIONALFOODS

F

SSAI has issued a directive regarding use of minerals and vitamins in functional foods and foods for special dietary use, nutraceuticals and health supplements, etc., wherein it has asked the FBOs (food business operators) to use nutrients in limits as prescribed by the country’s apex food regulator.

The limits has been put out by FSSAI based on a study conducted by ICMR (the Indian Council of Medical Research) and Codex, which prescribed the recommended dietary allowance (RDA).

FSSAI said that it has received several representations of the stakeholders seeking clarification on the RDA values after which FSSAI’s scientific committee has looked upon it and a collated document was made for the reference of FBOs. Experts said, “This notice says that, the use of vitamins and minerals in the amount recommended should not be exceeding the RDA for Indians, in functional foods for special dietary use, etc.”

Ushakiran Sisodia, chief dietitian, Nanavati Superspecialty Hospital, said, “The importance that it holds for the nutraceutical and health food industry is that they should refer to these standards before developing any nutritional supplements or any foods products.”

“In case age-wise RDAs are available, the RDA values for men and women may be considered as a standard reference, or as a single value will be applicable across all age groups,” she added.

Sisodia said that Food Safety and Standards (Health Supplements, Nutraceuticals, Foods for Special Dietary Use, Foods for Special Medical Purposes, Functional Foods and Novel Foods) Regulations, 2016 shall not be applicable to the infants upto the age of 24 months, hence the RDA mentioned in this document for the age group of 0-24 months will not be applicable for the laid regulations.

In case some standards are not being specified by ICMR, the standards laid down by the international food standards body, namely Codex, shall be applied.

“The nutraceutical and health food industry should strictly follow these regulations, and if these guidelines are not followed, it can have adverse effect on human health,” Sisodia said.n

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March 2019 | Food And Beverage Matrix

SAFFOLA FITTIFY GOURMET – A HEALTHY FOOD RANGE LAUNCHED BY MARICO

U

nder ‘Saffola FITTIFY Gourmet’ name, Marico has launched a range of healthy connoisseur products, combining the best of health and taste for a slim and fit lifestyle. Curated by celebrity Chef Kunal Kapur, these range of products has been formed by nutritionists.

Made from plant-based superfoods, these products help us to stay fit & slim in a healthy way.

Containing a combination of five superfoods – Amarnath, Buckwheat, Moringa, Quinoa and Turmeric spiced and seasoned with quite a few of exotic and delicious flavors, Saffola FITTIFY healthy gourmet product portfolio currently includes an interesting range of Hi Protein Meal Soups and Hi Protein Slim Meal Shakes. Being gluten-free with practically no added preservatives, the products do not contain artificial

colors or flavors. The products come with the offer of 24/7 tracking with health and fitness app ‘Revofit’, and a 30 days free consultation from nutritionists.

Addressing media on the launch, Sanjay Mishra – Chief Operating Officer (COO), India Sales & Bangladesh Business, Marico Ltd. said, “In a time where health has become a priority, today’s contemporary consumers are making an effort to create a healthy lifestyle through regular workouts

or diet. Taking cognizance of this, we have launched the Saffola FITTIFY Gourmet range, designed to seamlessly fit into their daily routine while allowing them to get healthier the right way.”

The Saffola FITTIFY Gourmet shakes and soups help in an effective way to lessen calorie consumption and manage weight while we enjoy an authentic gourmet taste. The amazing thing is the convenient packaging of the products which takes care of busy schedules and meal preparation times in today’s hectic schedules.

Consumers can purchase Hi Protein Meal Soups at Rs.375 for a box of 4 sachets/servings (4X531kg) while Hi Protein Slim Meal Shakes at Rs. 1190 for a box of 12 servings (420kg).

Its available in the top metros outlets and super bazaars such as Godrej Nature’s Basket, Foodhall and Star Bazaar stores across Bangalore, Hyderabad, Delhi NCR, Mumbai and Pune and e-commerce portals such as Amazon, Flipkart and Big Basket.n

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March 2019 | Food And Beverage Matrix

KAMANI BAKERY CHALLENGE 2018 REWARDS THE BEST IN THE INDUSTRY place at AAK Kamani’s Customer Innovation Centre, a Centre of Co-Development that collaborates with customers to achieve their business goals.

M

umbai, January, 2019: AAK Kamani Pvt. Ltd, India’s leading specialty oils and fats manufacturer, organised the first Mega ‘Kamani Bakery Challenge’ in Mumbai.

The challenge was judged by eminent chefs from the industry which includes Chef Suresh Thampy from Holiday Inn Mumbai, Chef Mohammed Imran from Leela Hotels and Chef Vikas Sharma from Travel Food Services Private Ltd. Mega Kamani Bakery Challenge was a grand finale competition where the winners from the Kamani Bakery Challenge from cities of Pune, Ahmedabad and Kolhapur competed. Mega Kamani Bakery Challenge gave a platform to all the participants to innovate and promote healthy products. This live competition took

The 1st Mega KBC winners were Pradeep Sweets from Pune who won the award in the health category and Ismail Bakery from Pune who won the award in the innovation category.

Commenting on the success of the event, Mr. Arun Varma, Vice-President, Sales and Marketing, AAK KAMANI said, “We have always been a believer of healthy living and building a fitter generation. We at AAK Kamani strongly believe in being a Co-Development partner of our customers to improve and innovate their products by providing expert solutions. It gave us great pleasure to host the 1st Mega Kamani Bakery Challenge event in Mumbai for all the winners to compete and create innovative and healthy products.

Mega Kamani Bakery Challenge is an avenue we have been eagerly looking forward to. It

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recognizes some of the brightest talents in our industry and pushes them to think beyond their routine work to create innovative products.

Commenting on their win in the health category, “Nikhil Bansal” from “Pradeep Sweets” said "Being recognized as a winner of the Mega Kamani Bakery Challenge is a great accomplishment for us. AAK Kamani has successfully provided us a platform that motivated us to achieve milestones in reinventing healthy food. We are extremely thankful to the entire team of AAK Kamani” Commenting on their win in the Innovation category, “Musa Ansari” from “Ismail Bakery” said, “Today our customers are on a constant hunt for innovative offerings.

Mega Kamani Bakery Challenge is a great learning experience and we would like to thank AAK Kamani for their continuous efforts to help the baking community innovate and grow our business.”

The short-listed products were judged by the jury on the parameters of taste and texture, design and production, health and innovation. “It’s a great initiative by AAK Kamani to promote innovation and recognize the talented bakers for creating healthier variations of products at Mega Kamani Bakery Challenge. We are happy to be associated with Mega Kamani Bakery Challenge and appreciate the efforts put up by the entire team of AAK Kamani” said Chef Vivek kadam, Executive Pastry Chef, ITC Maratha Mumbai.

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AAK Kamani Pvt. Ltd. started the Kamani Bakery Challenge & Mega Kamani Bakery Challenge Awards to recognize the talent of bakers and appreciate their quality work. Kamani Bakery Challenge Awards aim to provide them with a platform to innovate their products and come up with healthier variations of popular desserts. All the KBC winners from Pan India get a direct access to Mega Kamani Bakery Challenge in Mumbai to compete with other bakers.

About AAK Kamani Pvt Ltd AAK Kamani Pvt Ltd. is a leading producer of specialty oils and fats started in 1962. On offer are a wide range of products for specialized applications for the food industry.

Besides speciality fats for Bakery, Confectionary & Frozen Dessert, their products include a range of culinary oils.n

Contined from page no 14

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March 2019 | Food And Beverage Matrix

“ABC” or “A to Z” of food safety Director It reminds me of the childhood time when ABC was our syllabus to start with and everyone close Tresbon Consulting Solutions and to us tried to teach us one of these alphabet at least once and that was the start of big journey.

Services Pvt. Ltd On the similar I think if we are looking at food safety culture across the organization, key terminologies need to be well communicated and understood at all levels in an organization. To make it simple to understood Tres I tried to collate these in to ABC or A to Z of Food Safety as follows and there will be an article of each of these in coming editions. A to Z Food Safety series signage are developed for ease of communication with lower level but important part of the organizational pyramid. Author of this article is also working on publishing book on voluntary and regulatory food standards requirements by the tittle- Let food safety yourself- “A to Z of food safety” BAD HABITS ALLERGEN MANAGEMENT AUDIT THE SYSTEM BACKUP PLAN FOR KEY PERSONNELS AWARENESS FOR ALL NOT THE PERSON

CLEAN AS YOU GO ADEQUATE COMMUNICATION DANGER ZONE CHANGE ROOM RULES CONFIDENTIAL REPORTING DO’S AND DON’T TO BE PREVENT CROSS CONTAMINATION & SYSTEM CAN IMPROVE COMMUNICATED CROSS CONTACT IMPLEMENTATION PROPER DOCUMENTATION CRITICAL CONTROL POINT CALIBRATION ADEQUATE DESIGN ELIMININATION OF PROBLEM IS BEST SOLUTION ADEQUATE FOOD SAFETY CULTURE IS ECONOMICALLY MOTIVATE HAZARDS MUST ENVIRONMENT MONITORING CAN TELL YOU THE REAL FOOD GRADE CONTACT SURFACES SCENARIO FOOD BORN ILLNESS FOOD DEFENSE AND FRAUD GOOD MANUFACTURING PRACTICES ADEQUATE HAND WASHING FACILITY IS MUST GOOD HYGIENE PRACTICES RIGHT PROCEDURE OF HAND WASHING IS REQUIRED GOWNING AND DE-GOWNING PROCEDURE HYGIENE CLEARANCE POST MAINTENANCE GLOVES MANAGEMENT HACCP GLASS MANAGEMENT ADQUATE INFRASTRUCTURE INDUCTION TRAINING JEWELLERY MANAGEMENT MAKE IT EASY TO ALL JOB DESCRIPTION PROPER IDENTIFICATION INSPECTION KNOWLEDGE UPGRADATION UNI-DIRECTIONAL LAYOUT GOOD LABORATORY PRACTICES KNIFE CONTROL LINE CLEARANCE AT CHANGEOVER ADEQUATE LAUNDARY IS LABEL CONTROL EXPECTED PREVENTIVE MAINTENANCE IS BENEFICIAL NOT A COST NON CONFORMANCE MICROBIOLOGICAL ANALYSIS WILL CONFIRM THE SUITABILITY OF PRODUCTS NEEDLE CONTROL MASS BALANCE ORGANIZATION CHART CONFIRM THE FLOW PROPER PEST MANAGEMENT IS MUST OF INFORMATION PERSONAL HYGIENE IS ALSO TO BE ENSURED SMART OBJETCIVES HAVING REALIZATION POOR MAINTENANCE MAY LEAD TO UNSAFE FOOD PLAN PPE VS PROTETCIVE CLOTHING PREVENTIVE CONTROLS QUALITY IS THE NEED OF HOUR RISK MANAGEMENT RETRAINING AND QUALITY CAN’T BE MAINTAINED WITHOUT PRODUCT RECALL ROOT CAUSE ANALYSIS FOOD SAFETY REWORK IS COSTLY AFFAIR QUALITY CHECKS ARE MUST MOCK RECALL GENERATES CONFIDENCE NOT FEAR QUALITY ASSURANCE VS QUALITY CONTROL REFRESHER TRAINING IS MUST GOOD STORAGE PRACTICES TRAINING FOR ALL STOCK ROTATION BACKWARD AND FORWARD TRACEABILITY IS POSSIBLE SHARP CONTROL THREAT MANAGEMENT SITE SECURITY SYSTEM REQUIRED UTILITIES ARE EQUALLY IMPORTANT VEHICLE INSPECTION VULNERABILITY ASSESSMENT UNINTENDED MIGRATIONS FROM VERIFICATION AND VALIDATION VISITOR’S MANAGEMENT PACKAGING MATERIALS VISUAL MANAGEMENT CAN BE USEFUL WASTE MANAGEMENT WOODEN ARTICLE MANAGEMENT X RAY DETECTION WATER STORAGE, HANDLING AND TREATMENT IS MUST WORK INSRUCTIONS MUST BE COMMUNICATED IN EASY WAY WORKPLACE MANAGEMENT CAN MAKE IT EASY PRODUCT WITHDRAWAL HYGIENE ZONING MAKE THE EFFORT ADEQUATE YOU KNOW YOUR PROCESS BETTER ZERO DEFECT YOU ARE THE FIRST AUDITOR

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March 2019 | Food And Beverage Matrix

FSSAI GRANTS FBOS THREE MONTHS TO KEEP EDIBLE OIL CONSUMPTION RECORDS

F

SSAI has given food business operators (FBOs) a three-month period to implement the direction to maintain records, if the consumption of edible oil for frying was more than 50 litre per day.

A decision was taken by the country’s apex food regulator after it reviewed the preparedness for implementation of the order wherein the authorities at the state level needed to put in place a mechanism for the collection of used cooking oil.

The earlier date was March 1, 2019, but FSSAI, in its recent order, said that the timeline for implementing the order was extended for three months, and the FBOs were given time till May 30, 2019 for compliance.

The regulator, in a statement, said that in order to provide time to ensure an adequate mechanism for the authorisation of agencies and the collection of used cooking oil, it has been decided to defer the implementation of the order by three months (i.e., till May 30, 2019).

“The order shall commence from June 1, 2019,” the new order said.

In January, FSSAI asked the FBOs to maintain records of edible oil used in their premises, if consumption exceeds over 50 litre per day. The regulator stated this was done to avoid the repeated use of cooking oil beyond the permissible limit and ensure

food safety. Further, through this order, it sought the safe disposal of such used oil.

The FSSAI order stated that all FBOs whose consumption of edible oil for frying was more than 50 litre per day shall maintain a record and dispose of used cooking oil to the agencies authorised by FSSAI or the state food safety commissioners.

JENNEWEIN AND YILI SIGN MOU TO DEVELOP INNOVATIVE INFANT FORMULA, DAIRY

J

ennewein Biotechnologie GmbH, a leader in the research and manufacture of human milk oligosaccharides (HMO), and Inner Mongolia Yili Industrial Group (Yili Group), China’s leading dairy company, announced recently the signing of a Memorandum of Understanding on infant microbiome and human milk oligosaccharides, with the goal to develop an innovative infant formula and dairy products specifically tailored to the Chinese market.

The repeated use of cooking oil produces harmful chemicals called total polar compounds (TPCs) which deform the chemical composition of the edible oil, thereby making it unsafe for cooking or frying.

“After already having introduced human milk oligosaccharides in other world regions, such as the key US market and selected European countries, we are very excited to work with Yili, the domestic market leader for microbiome/baby food in China,” stated Dr Stefan Jennewein, CEO and co-founder of Jennewein Biotechnologie.

“However, it has been noticed that in most of the cases, cooking oil is used repeatedly and even mixed with the new oil, which is not a safe practice,” said a senior FSSAI official.

With 50% of the total global market volume (2021e: US$76 billion), China is presently the largest market for baby food.

We are committed to bringing the benefits of human milk oligosaccharides for the development of a healthy infant microbiome to Chinese parents and their children.

The FBOs have to maintain records of the type of oil, the quantity taken for frying, the quantity discarded at the end of the day, the date and mode of disposal of used cooking oil, and the name of the agency which has collected the discard oil.

HMOs constitute the third-largest component of breast milk and are unique to humans in concentration and structural diversity. HMOs possess several physiological effects; they confer protection against infectious diseases (e.g. noro viruses) and act as prebiotics for the development of the infant microbiome.

It has also been clearly stated in the order that the cooking oil having developed TPCs of over 25 per cent shall not be topped up with fresh oil. This order shall commence from March 1, and the state machinery has been asked to initiate enforcement in this regard.n

Today, it is widely recognised that the establishment of a healthy microbiome is key for the overall development of an infant. Failure to support a natural or healthy microbiome may potentially lead to obesity, autism or allergy development in addition to other existing issues in infant health and development. However, most infant formulas do not contain HMOs, as of today.

Dr Gerrit Smit, managing director of Yili Innovation Center Europe, stated: Yili Group has been dedicated to Chinese breast milk composition studies for years and has initiated the establishment of a Chinese Breast Milk Database. Yili has constantly brought innovative products to the market based on scientific research, for example Pro-Kido, and is looking forward to collaborating with Jennewein in the future.n

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March 2019 | Food And Beverage Matrix

RENOWNED QSR CHAIN UPSOUTH LAUNCHES SIXTH OUTLET IN PUNE Plans to launch more outlets in the city by year end universal favorites like – varieties of Idli and Dosa, MeduWada, Uthappam, Filter Coffee, Paddu, Southindian Combos, meals and many more. It also hosts its patented signature dishes like Uthly, Malabariparota sandwich, Sabudana Cheese Vada, Elaneer Mousse, Mango Moksha and Healthy Super Grain Paratha .

All this priced very competitively, the average spends per person ranges between Rs.80-90 only.

Truly great value for money combined with supreme quality!

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enowned QSR chain UpSouth recently launched its sixth QSR outlet in Pune. Post creating its successful presence in Viman Nagar, Pune Airport, Aundh, Wakad, Phoenix Market City and now Wanowarie, the brand is looking forward to launch more outlets in the city by the year end.

UpSouth offers great, authentic, delicious food with lightning speed of service in hygienic and LIVE Kitchen atmosphere.

This is a self-service and sit-down restaurant. It is an ideal place to grab a quick bite for students to hover, family to relax and office-goers due to its fast service and tasty food. The menu offers

UpSouth is the Quick Service Restaurant (QSR) brand of Billion Smiles Hospitality Pvt Ltd, one of India’s leading hospitality chain.

“We are here to create convenient, affordable, hygienic and quality driven South Indian QSR chain in upscale environment. We are looking forward to create an impactful presence in pune market through internal investments and franchising options. South Indian cuisine is recognized as one of the most popular cuisine, and as a product is also suitable for all day dining. Hence a great

opportunity for UpSouth to build a successful QSR format nationwide”, saysKumar Gaurav, Vice President, Billionsmiles Hospitality Pvt Ltd. Upsouth is committed to bring Indian and South Indian vegetarian cuisine in a modern quick service format – with the highest level of quality in both products and services, at the lowest reasonable prices and in the most hygienic environment.

UpSouth makes their food from fresh ingredients, unlike large international chains with their highly processed food at industrial scale.

Corporate Executive Chef – Manu R Nair, continues that “Keeping pace with modern world, Upsouth redefines the experience of Indian and South Indian Cuisine for you with an upbeat and contemporary touch. We bring healthy, delicious, fresh and wholesome Indian and South Indian vegetarian food in a modern format”n

WOMEN’S WEEK CELEBRATIONS UNDERWAY AT SHERATON HYDERABAD HOTEL GACHIBOWLI

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omen’s Week celebrations are underway at Zega and Feast, the pan-Asian restaurant and the allday dining restaurant, respectively, at Sheraton Hyderabad Hotel Gachibowli. They will conclude

on Women Day (March 8, 2019).

While Zega will offer an Asian Lunch Box between noon and 3pm, Feast will host a dinner buffet between 7pm and 11pm. Ladies can avail of a 50 per cent discount on meals at both the outlets during the Women’s Week.

On Women’s Day, ladies can avail of a 50 per cent discount at all the food and beverage outlets of the hotel, including Link Cafe, which will offer a selection of freshly-brewed coffees and a cafe menu.n

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March 2019 | Food And Beverage Matrix

HIKE OF SUGAR MSP WILL BRING RELIEF TO INDUSTRY AS PRICES WILL GO UP: REPORT

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he recent announcement by government raising the Minimum Support Price (MSP) of sugar to Rs 31 per kg from Rs 29 per kg will bring in relief for the sugar industry as the prices of the commodity will undergo a hike, according to a report

by CARE Ratings, a credit rating agency. The MSP is primarily hiked to provide more liquidity to sugar mills so that they are able to pay sugarcane arrears to cane farmers.

The industry has been looking forward to this demand for some time now and raising MSP by the government will elevate the sugar prices which will bring some relief to the sugar industry that is burdened with huge cane arrears. An increase in sugarcane prices amid muted sugar prices is the prime reason for the industry’s cane arrears.

The average sugar prices in India have been on a declining trend since the start of the sugar season October 2017-September 2018 on account of a surge in sugar production during the year. Sugar production in India jumped by 57% on a y-o-y basis to 32.5 million tonne in 2017-18.

The prices that averaged at Rs 39 per kg in October 2017 fell to the lowest level of Rs 28 per kg in May 2018. To prevent the downward trend in prices, the government fixed the MSP for sugar at Rs 29 per kg on June 6, 2018.

Resultantly, the prices increased and averaged at Rs 32 per kg in the month of June 2018 and grew further to Rs 34 per kg in July 2018. The prices however fell in the next month and remained in the range of Rs 32-Rs 33 per kg during August 2018-January 2019.

An expected surplus sugar output for the season 2018-19 kept the prices range bound. ISMA (Indian Sugar Mills Association) estimates sugar output to decline by 5.5% to 30.7 million tonne while consumption is estimated to be around 26 million tonne in 2018-19.

The prices remained range bound amid higher cane prices thus resulting in huge sugarcane arrears. Therefore in order to bring liquidity to sugars mills and reduce cane arrears, the government announced a hike in MSP. Post this announcement,we expect the wholesale sugar prices to increase to Rs 34-Rs 36 per kg in the coming months.

From Chart 2, it can be observed that while sugarcane prices were higher

for sugar season 2017-18 sugar prices declined to Rs 34 per kg on a y-o-y basis. The same trend continued in the current season as well. While the sugar prices continued the downward trend and averaged lower by 11% y-o-y to Rs 32 per kg during the period October 2018-January 2019, sugarcane prices were higher at Rs 275 per quintal. Thus a mismatch in sugar and sugarcane prices is the main reason for the rising sugarcane arrears in the country and with this trend continuing, the cane arrears have reached the levels of about Rs 20,000 crore at the end of January 2019.

Cost of sugar production considering FRP (Fair and Remunerative Price) As per a sample of 43 sugar companies for 2017-18, the raw materials cost accounted for around 85% of the total expenses, primary raw material here being sugarcane. Considering this, Table 1 is prepared which provides an idea on sugar production cost.

It can be observed from the table that the cost of production of sugar that comes up at Rs 32.4 per kg is more than the Rs 31 per kg MSP of sugar fixed by the government. Thus, the MSP will not be sufficient to cover the cost of sugar production.

Nevertheless if we suppose that the hike of Rs 2 per kg goes towards payment of cane arrears then it can bring down the cane dues by about Rs 3,400 crore for the sugar year 2018-19. This amount is based on the assumption that India would consume about 17 million tonne of sugar during the eight months (FebruarySeptember 2018) of the ongoing sugar year. Sugar consumption for the entire 2018-19 season is expected to be at around 26 million tonne.

Conclusion The announcement will bring some relief to the sugar industry as this move is expected to elevate the sugar prices and we expect the wholesale sugar prices to be in the range of Rs 34-Rs 36 per kg in the coming months.

An increase in MSP of sugar can bring down the cane arrears by about Rs 3,400 crore for the sugar season 2018-19 assuming that the hike of Rs 2 per kg goes towards the payment of cane arrears.n

TATA STARBUCKSTO USE ONLY COMPOSTABLE AND RECYCLABLE PACKAGING SOLUTIONS IN ALL ITS STORES

BY THE NEXT WORLD ENVIRONMENT DAY

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ata Starbucks, is all set to fully transit itself to use only compostable and recyclable packaging solutions across its stores in the country from next June, and hopes to achieve the objective by the next World Environment Day, June 5.

The premium coffee chain since its entry in October 2012 operates 138 stores across Mumbai, Delhi-NCR, Hyderabad, Chennai, Bengaluru, Chandigarh, Pune and Kolkata and plans to close the financial year at 144 stores. In 2015 it had opened 10 new stores, in 2016 it added 16 more, the next year added another 25 and in 2018 it opened 30 more stores.

Since day one of its operations in India, the coffee chain has been using only those glasses, bags and napkins made from recyclable fibre.

Newly appointed Tata Starbucks chief executive Navin Gurnaney said, the move would prevent 23 million cups, 17 million straws, 27 million lids and 4 million cutlery sets from ending up at landfills in a year.

India is one of the top five markets for Starbucks globally and the fastest growing market among the emerging economies. “It is very bullish here and are on track to achieve their target to breakeven by FY20n

FSSAI, AYUSH MINISTRY DISCUSSING REGULATIONS FOR AYURVEDIC FOODS

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he Food Safety and Standards Authority of India (FSSAI) in association with the Ministry of Ayush is exploring the prospect of setting standards for Ayurvedic Aahaar, traditional Ayurvedic foods, as a separate category.

Pawan Agarwal, CEO, FSSAI, informed that they are in discussions with the Ministry of Ayush to explore various possibilities and looking at whether there can be standards for Ayurvedic Aahaar as a separate category in the food supplements regulatory framework. These standards could either be part of food supplements and nutraceutical regulations or will explore a separate set of regulations for Ayurvedic Aahaar.

He added that this will help to grow this segment and increase international acceptability of such products.

FSSAI has already implemented in 2018 a comprehensive regulation that prescribes standards for food and health supplements, nutraceuticals, foods for special dietary uses, for special medical purpose and functional and novel food.

The Schedule IV of this regulation specifies the permitted levels of plant or botanical ingredients in supplements and nutraceutical products.

The food safety regulator has been of the view that, given the long-standing tradition of Ayurveda foods in the country, this segment should come under the purview of the food safety regulator and such products should not make therapeutic claims.n

Food And Beverage Matrix | March 2019

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DUPONT, LONZA ENTER AGREEMENT TO MANUFACTURE & SUPPLY HMO CARE4U 2’-FL

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uPont Nutrition and Health, the world leader in microbial technology, health and nutrition, and the development of human milk oligosaccharides (HMOs), and leading biotechnology and specialty ingredient company Lonza Specialty Ingredients have entered an agreement under which Lonza will manufacture and supply Care4U 2’-FL – an HMO to respond the rising global demand for infant nutrition products. This strategic manufacturing collaboration reinforces market confidence in the supply and premium quality of this specialty ingredient.

business growth strategy by focussing on providing high-quality consumer health and wellness products,” said John Rea, global business unit leader, cultures, probiotics, food protection, HMO and fibres, DuPont Nutrition and Health.

DuPont Nutrition and Health is a part of a larger microbiome investment strategy for DuPont, and central to this is developing scalable production methods.

The company has been manufacturing high-quality products since 1897, and now has 50 major manufacturing sites that span the globe.

“By engaging strategically with Lonza, DuPont will be able to accelerate commercialisation and offer high-quality HMOs to customers and prospects. The collaboration with Lonza will play a key role in DuPont’s

Lonza is a leading integrated solutions provider to the global consumer healthcare, pharmaceutical, nutrition, and personal care industries with a comprehensive portfolio of proprietary nutritional ingredients, innovative formulation and delivery technologies and a strong platform in biotechnology.

“Partnering with DuPont, Lonza will apply its leading science and biotechnology expertise in consumer health and nutrition applications to develop and manufacture superiorquality human milk oligosaccharide Care4U 2’-FL,” said Erasmo

Schutzer, president, Consumer Health Division, Lonza.

Naturally present in human milk, human milk oligosaccharides (HMOs) have been shown to support digestive, immune and cognitive development in infants by modifying the gut microbiota.

Infant formula attempts to mimic the nutritional composition of breast milk as closely as possible, and clinical studies have shown that Care4U 2’FL can mimic some of the healthpromoting effects of HMOs. Care4U 2’-FL is produced by microbial fermentation and the final product contains more than 98 per cent 2’-fucosyllactose, the most abundant of the more than 130 oligosaccharides in human milk.

This makes Care4U 2’-FL one of the purest human milk oligosaccharide products on the market today.

Superior powder properties (high purity and density) of Care4U 2’-FL make it easy to use in infant formula

and dietary supplements.

With the ever-increasing world population there is likely to be an increased and growing demand for infant nutrition products, including HMOs for infant formula.

Through the agreement with Lonza, DuPont Nutrition and Health will obtain a significant volume and high quality, reliable supply chain to be able to provide functional human milk oligosaccharide 2-fucosyllactose (2’-FL) for these growing global markets.n

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Food And Beverage Matrix | March 2019

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CENTRE LAUNCHES PM-KISAN SCHEME FOR ASSURED INCOME SUPPORT TO FARMERS

he government has recently announced a new scheme, PM-KISAN, for assured income support to the farmers. This was stated by Radha Mohan Singh, minister for agriculture and farmers’ welfare, at the inaugural address of the Agricultural Science Congress, whose 14th essay is underway in New Delhi. The fourday Congress, which commenced on Wednesday, will conclude on February 23, 2019.

The scheme is being implemented with effect from December 2018. A direct income support of Rs 6,000 per annum to the farmers will be provided. About 12 crore farming families will be directly benefitted from this scheme.

“The churning of science, technology and knowledge outcomes during will be of immense value to the welfare of farmers as well as humanity,” he said, adding that the Congress was nothing short of an agri research Kumbh, and marked the confluence of researchers, intellectuals, creativity and the

custodians of global food security.

Singh appreciated the role of ICAR in launching a mega project called NICRA to address the issues of climate change through the KVKs (Krishi Vigyan Kendras), and stated that the Soil Health Card Scheme had been launched to improve crop productivity through judicious use of inputs without deteriorating soil health further.

He added that the IARI had developed the Pusa Soil Testing and Fertiliser Recommendation Metre to facilitate the reach of soil testing at the farmers’ doorstep. In the last four-and-a-half years, 1,014 varieties of crops were developed. Among these, over 800 varieties were tolerant/resistant to biotic and abiotic stresses.

The minister expressed his pride in IARI’s celebration of 50 years of remote sensing in India. The first national initiative on application of remote sensing technology was attempted way back in 1969 by IARI, along with ISRO and NASA, for the

early diagnosis of root (wilt) disease in coconut at Kayamkulam, Kerala.

and is a big step towards doubling of farmers’ income,” he added.

Singh said that value-addition to agricultural production was one of the solutions for improving farmers’ incomes. The implementation of Pradhan Mantri Krishi Sampada Yojana (PMKSY) will result in creation of modern infrastructure with efficient supply chain management.

Singh said that the agri-based start-ups and entrepreneurship development need to be promoted, and added that the Atal Innovation Mission (AIM), including Self-Employment and Talent Utilisation (SETU) was the government’s endeavour to promote a culture of innovation and entrepreneurship. Innovations will play a critical role in developing solutions and pathways to address the agrarian challengesn

“It will not only provide a big boost to the growth of food processing sector in the country, but also help in providing better prices to farmers,

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March 2019 | Food And Beverage Matrix

IBM RESEARCHERS SET TO TRANSFORM FOOD SUPPLY CHAIN WITH TECH ADOPTION

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to the skills of the tractor driver to the price of melons sold at the market. Known as a Digital Twin, using AI (artificial intelligence), anyone can use this data to accurately forecast crop yields, which, in turn, will give banks and financial IBM found this to be an extremely useful institutions the data points they need to fresher—when blockchain exercise that makes its innovation more provide credit to help farmers expand. technology, IoT (Internet accessible by distilling it down to its core of Things) devices, and AI Using blockchain, it has developed spoiler “Our scientists are working to create essentials. algorithms join forces,” said alert to prevent more food from going to a safety net to catch pathogens and the company. contaminants before they make people Here is a summary of the predictions IBM waste. The company stated from farmers scientists: to grocery suppliers, each participant in Within five years, food sick,” stated the company. the supply chain will know exactly how safety inspectors around At the Science Slam held at the site For the farming community it is looking much to plant, order, and ship. “Food loss the world can use the of IBM’s biggest client event of the to digitise and capture all aspects of will diminish greatly and the produce Culture Club which maps year, Think 2019 in San Francisco, agriculture, from the quality of the soil that ends up in consumers’ carts will be the microbiome to protect consumers from bad bacteria. The new technique will enables analysing the genetic make-up cost effectively and microbes will indicate the safety of Welding for Building Nation what is consumed.

MSC MAKES CUTTING, BEVELLING, WELDING EQUIPMENTS BM researchers around the world are working on solutions at every stage of the food chain possible within the next five years. They are helping farmers maximise crop yields and developing ways to curb the epidemic of waste that destroys 45 per cent of our food supply.

the company gave its researchers the opportunity to convey the importance of their work to a general audience in a very short span of time — approximately five minutes.

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The company has also developed dinner plate detectives, which are AI sensors to detect foodborne pathogens at home. The IBM researchers are creating powerful, portable AI sensors that can detect foodborne pathogens anywhere and everywhere.

“These mobile bacteria sensors could dramatically increase the speed of a pathogen test from days to seconds, allowing individuals up and down the food chain to detect the existence of harmful E coli or Salmonella before it becomes an outbreak,” said the company release.

Further, IBM is also is creating a radical new recycling process. In five years, the disposal of trash and the creation of new plastics will be completely transformed.

Everything from milk cartons to cookie containers to grocery bags and cheese cloths will be recyclable, and polyester manufacturing companies will be able to take in refuse and turn it into something useful.

“The transition will be powered by innovations like VolCat, a catalytic chemical process that digests certain plastics called polyesters into a substance that can be fed directly back into plastic manufacturing machines in order to make new products,” said the company. n

Food And Beverage Matrix | March 2019

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UBER EATS IN FINAL STAGES OF NEGOTIATIONS TO SELL ITS INDIA BUSINESS TO RIVAL SWIGGY

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The deal talks come at a time when Uber’s India rival Ola has put its food business under Foodpanda in the slow lane, and cut marketing and customer acquisition costs by two-thirds. The company is now focusing on its own private labels and cloud kitchens which include The Great Khichdi Experiment, Lovemade and FLRT brands.

wiggy is in concluding stages in negotiation to buy Uber Eats, the food delivery arm of the global ridehailing platform of discussions to sell its India business to rival Swiggy.

The deal, which is expected to close by next month, will be Swiggy’s largest acquisition till date, and Uber’s first divestment of its food business globally.

The development is due to Uber’s global strategy to cut down on losses as it prepares for a public offering at a possible valuation of $120-150 billion. For the ride-hailing giant, Uber Eats alone is estimated to be valued at over $20 billion. The business generated $1.5 billion in revenue globally in the first quarter of 2018.

The transaction is likely to be a share swap, giving Uber about 10% stake

in the Bengaluru-based company last valued at $3.3 billion.

and Ola’s Foodpanda which has led to high cash burn by these companies.

In the past year or so, both Swiggy and Gurgaon-based Zomato have been raising capital as they have gone on a tear to acquire new customers. Along with these two, the market has seen heightened discounting by Uber Eats

Uber Eats India racked up a cash burn of around $25 million on an average 9 million orders a month, while Swiggy burns about $40-45 million a month on its food business, according to industry estimates.

CALORIE CONTENT OF CASHEWS 16% LOWER THAN STATED ON FOOD LABELS IN US

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he available energy (calorie) content of cashews is 16 per cent lower than that which is typically stated on current food labels and databases in the United States, including the National Nutrient Database for Standard Reference.

The information on these labels and databases must be corrected in order to provide consumers with accurate energy values. Whereas the current reported energy value was 163 kcal/serving, USDA researchers found that the metabolisable energy content of a 28g (1oz) serving of cashews is 137 kcal.

These were the results of a human-intervention study that looked at the available energy content in cashew nuts, and was published recently in the journal Nutrients, researchers at the USDA, ARS, Beltsville Human Nutrition Research Centre.

Eighteen healthy volunteers were recruited to participate in this nine-week study. Participants consumed a controlled base diet supplemented with cashew nuts (42g/day) during one treatment period of four weeks, or a controlled base diet with no-cashew supplementation during another treatment period of four weeks.

Diet samples from the study, as well as faeces and urine from eighteen volunteers, were collected during the final week of each intervention phase and analysed for protein, fat and energy content.

From these, researchers were able to determine the actual digestible energy content of cashews.

Meanwhile, another recent study published in The American Journal of Clinical Nutrition concluded that 42g/day of cashews does not increase LDL bad cholesterol levels. The study also observed that adding 42g of cashews every day to a typical Western diet may help reduce the enzyme PCSK9, and lower PCSK9 concentrations are associated with the removal of LDL bad cholesterol from the blood.

This study was supported by the Global Cashew Council and the INC International Nut and Dried Fruit Council.

Over the last couple of months, Uber Eats has grown in markets such as Hyderabad, Chennai and Pune.

Experts say consolidation has been on the cards in the food-delivery business. “Consolidation will happen due to the thin operating margins and market acquisition costs, which will place enormous pressure on the companies to raise capitaln

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March 2019 | Food And Beverage Matrix

ARTIFICALINTELLIGENCE (AI) IN INDIAN FOOD AND HOSPITALITY INDUSTRY

Can AI take over?

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heart

ospitality is not about inviting people into our perfect home its all about inviting them into perfect

“Atithi Devo Bhava” is Indian slogan for every guest.Though, its literal meaning has changed these days.

In Last few years industry has seen shift from an era where people used to move only on known places to the era where people are searching for rare locations on map to explore.

Such Shift has resulted in various challenges for business operators and customers too. To Combat the same,an aura of Artifical Intelligence(AI) is in a flow. But, is it suitable for Food and Hospitality Industry?

Artificial intelligence (AI) is an area of computer science that emphasizes the creation of intelligent machines that work and reacts like humans. A system perceives its environment and takes actions to maximize its chances of success.

AI already comprise of Digital assistance, Voice-activated services, Travel experience enhancers, Customize Customer Purchases,

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Payment methods, Ordering meals or drinks, Location preferences, Hotel rating enquiries, Travel choices, Journey patterns and itinerary, Taxi booking, Recommending interesting sightseeing and visits. Such things have already made our lives easier by personalizing our experience and taking care of our habit, expectation, a better prediction of sale, minimized human error, reduced communication gap due to language.

AI has long way to go in hotel as guests should be assisted fully from departure to destination with personalized recommendations that enhance their journey and after-arrival choices at the hotel (dining, drinks, breakfasts, onproperty activities, etc.), automatically connecting wifi to phone, One of the key customer service challenges for hotels is responding to customer questions quickly and artificial intelligence now provides an additional option for tackling this problem. Moreover, it has the capacity to assist with tasks like data analysis and, through data collection, can effectively “learn” and adapt to customer interactions.

AI-enabled system can allow autounlocking of the door as guests stand at the door .Many hotels are thinking about controling many features in the room with Amazon’s Alexa, a voicecontrolled VA. While AI is booming in Hotel industry, AI is used less in Food industry. AI Has not been able to move ahead of searching services and ordering food online. Some business operators are trying to encompass Robots as Waiters and to

make automatic machines for making vegetables when you are away from home. Many researches are still going on the same. Some of Areas where AI can flourish are-

CONGRATULATIONS FOODS AND BEVERAGE MATRIX FOR COMPLETING SUCCESSFULLY A YEAR, LOOKING FORWARD FOR MORE.

Growing Food- Using AI to monitor Water /Manure/ amount of light need for Soil and Plants.

Selling- Mandi is trying hard to incorporate system in selling but trading has wide scope for AI. Example- sorting potatoes by size can help manufacturers decide which ones should be made into French fries versus potato chips or hash browns and sellers to decide its optimum price.

Manufacturing- Big Firms are using quite high machines but mainly that comes along and for a machine only.

Object-recognition software may be available to determine whether workers are wearing hats and masks as required by food safety law. If it finds a violation, it extracts the screen images for review. Clean-inPlace (CIP) system to wash inside food processing equipment without disassembling it does seek a lot of improvement too.

Buying & Shelf- Outside India Smart Packaging are picking up trend which Can change the color of its packing on and when expired.

We keep moving forward, opening new doors, and doing new things, because we're curious and curiosity keeps leading us down new paths.

New paths leads to better world.

-Ritu Mishra

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ood industry is dynamic.

Everyone has their own interpretation of what food is.

It varies from place to place, person to person. Compilation of its every aspect is quite a tedious task, which are made easy via magazine such as Food & Beverage Matrix

Its upto date Content, latest trend has directed many people and business operators to achieve maximum optimization of their work via information and advertisement regarding new technology.

Food & beverage Matrix has given a medium to experts of industry to pour their experience in simple words to make the industry better. Food Industry deals many disciplines such as chemistry, Biotechnology, Physics, engineering. Compilation of expert is difficult yet easy through such way of communication.

Keep Going!!! Wish you Loads of success ahead.n

Neeraj mishra Editor on Board

INGREDIENT MAKER KEMIN INDUSTRIES INTRODUCES POWERPACKED MOLECULE TECH

emin Industries, a global ingredient manufacturer focussed on improving the quality of life for more than half the world’s population, has introduced a new technology, Powerpacked Molecule, which enhances the chemical blending process.

Using Kemin’s expertise in this practice, as well as 50-plus years of experience in extracting natural ingredients at the molecular level, Kemin Food Technologies is bringing new advancements in food.

Using Powerpacked Molecule technology, Kemin has developed new and improved naturally-derived antioxidants within similar levels of food protection as conventional natural antioxidants, but at markedly

starting point in our product development.

We have created a new generation of naturally derived antioxidants using Powerpacked Molecule technology,” said Fintan Sit, president, Kemin Food Technologies Asia.

reduced dosage amounts, offering customers significant cost savings.

Powerpacked Molecule technology will be marketed under a new Kemin brand of antioxidant products, which will adhere to clean-label standards, comply with international food-safety regulations and be developed from natural extracts, providing reassurance to the health-conscious consumer.

In laboratory tests, frying oils that contained Kemin antioxidants crafted

with Powerpacked Molecule consistently exhibited improved oxidative stability and reduced total polar compounds (TPCs) compared to untreated oils or those treated with other antioxidants.

Overall, Powerpacked Molecule-crafted antioxidants help to delay darkening of the oil and extend the frying cycle for food before it needs to be replaced.

“The technological breakthrough of Powerpacked Molecule has created a new method for ingredient blending as a

“Our core strength has always been helping food and beverage manufacturers maintain the freshness and quality of their products. At Kemin, it is our long-standing commitment to be at the forefront of delivering superior technology for food science to our customers who demand fresh, safe and cost-effective solutions,” he added.

Kemin is a leading provider of shelf-life extension and food safety solutions for the food and beverage industries, with expertise in blending natural ingredients to keep food fresh and safe. n

Food And Beverage Matrix | March 2019

UAE PROCLAIMS PAN-ARAB FRAMEWORK FOR HALAL CERTIFICATE RECOGNITION

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EAT GOOD FOOD CAFE INTRODUCES

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MY MEAL WORKS, HEALTHY MEAL SUBSCRIPTION

ur Bureau, MumbaiEat Good Food, an all-day café founded by renowned nutritionist Hena Nafis, has launched My Meal Works (MMW), a healthy meal subscription. It is a global trend incorporating personal optimised diet (POD) meal boxes containing nutritionally-balanced meals prepared by chefs.

MMW works on both the body and the mind. It does not only help the

T

he United Arab Emirates (UAE) have agreed on a Pan-Arab framework for the mutual recognition of Halal products and services certificates in order to enhance the competitiveness of halal food in international markets.

eater achieve his/her nutritional/ dietary goals to maintain a healthy body, but also makes it convenient and easy, reduces stress levels, and helps people meet all their diet requirements, irrespective of the eating style they have adopted, whether they are looking High-protein and Keto, with the right to lose weight, maintain healthy sugar balance of carbohydrates, proteins and levels, increase their protein intake or fats to meet the macro needs of each simply keep healthy and fit. eating style. All the boxes are calorie These meal boxes are categorised into counted and give the nutritional values Low Glycaemic Index (Sugar Balance), of the foods.

Contined to page no 37

MEVISH ENGINERING WORKS Plot No. 84, Marol Co-Op industrial Area, Sagbaug, Marol, Andheri (E), Mumbai 400 059 Mobile: 022 28502510 | Email: mevishengg@hotmail.com

The announcement was made in the UAE on the sidelines of 4th Global Halal Industry Platform, which was organised by Emirates Authority for Standardization and Metrology (ESMA).

Estd. 1979

ESMA director General Abdulla Al Maeeni said, The Global Halal Industry Platform, being held in conjunction with Gulfood Dubai, is considered a meeting point for the most prominent global players in the halal industry. It also represents a major opportunity to exchange ideas and visions of growth, with over 1.6 billion Muslims around the world consuming halal food products.

Through this initiative, UAE intends to globalise the halal food and beverages market, which according to the Organization of Islamic Cooperation (OIC) is expected to reach a value of $2.5tn this year.

Maeeni further explained that UAE has been leading efforts in this sector for years, and launched the ‘Dubai as the Capital of Islamic Economy’ initiative in 2013.

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The UAE also established the Dubai Islamic Economy Development Center, as well as the International Halal Accreditation Forum, which includes 32-member states.

UAE is said to be the first country to establish and implement the world’s first Halal food system with standards and practices in the fields of accreditation, certification and evaluation.

It is reported that the Gulf Cooperation Council countries alone import $50bn worth of Halal products.n

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March 2019 | Food And Beverage Matrix

DKSH AND SCHÜLKE & MAYR SIGN EXCLUSIVE AGREEMENT TO BRING DISINFECTANT PRODUCTS TO CHINA

DKSH, the leading Market Expansion Services provider with a focus on Asia, has partnered with Schülke & Mayr, a renowned hygiene and preservation product company and provider of specialty raw materials, to exclusively market and distribute a wide range of disinfectant products from schülke in China.

S

Expansion Services" suggests, DKSH helps other companies and brands to grow their business in new or existing markets. Publicly listed on the SIX Swiss Exchange since 2012, DKSH is a global company headquartered in Zurich. With 825 business locations in 37 markets – 800 of them in Asia – and 31,970 specialized staff, DKSH generated net sales of CHF 11.0 billion in 2017. DKSH was founded in 1865.

hanghai, China, February 1, 2019 – DKSH Business Unit Performance Materials, a leading ingredients and specialty chemicals distributor, will expand the perform® range of disinfectant products from schülke in China.

Under the new agreement, schülke will entrust DKSH to market and distribute its perform range to pharmaceutical companies in China. DKSH already markets and distributes specialty raw materials from schülke for use in the personal care and coatings industries in Spain, France, Thailand, Vietnam, the Philippines, Cambodia and Myanmar.

The perform range contains sterile and non-sterile disinfectants for industrial hygiene applications, mostly for use in cleanroom/GMP environments. DKSH will distribute the range to the pharma, personal care and biotechnology industries; to medical device manufacturers and independent laboratories; and to the food processing industry, excluding end consumers.

Paul Leung, Country Manager China, schülke, commented: “DKSH is a trusted long-term business partner of schülke, who has helped us to grow our business in markets around the world. With the help of DKSH, we continue to make our advanced, highquality products even more accessible to a wide customer base in China. We

are confident that our partnership with DKSH, enabling a reliable and steady supply of our innovative products, will greatly benefit many Chinese customers.”

Carole Lin, General Manager, Business Unit Performance Materials, DKSH China, added: “With our market coverage and successful track record in the worldwide distribution of products to the pharmaceutical, personal care, food and beverage, and specialty chemicals industries, we are the ideal partner to exclusively market the perform range from schülke in China. We look forward to bringing these high-quality products as well as essential consulting services from schülke to our large customer base of pharmaceutical companies in China.”

About Schülke & Mayr GmbH schülke

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pharmaceutical company founded in 1889, based in Norderstedt, Germany. schülke is a market leader in hygiene, infection prevention and technical chemical preservation. With 130 years of experience, schülke is one of the pioneers of modern hygiene and preservation. This expert company develops, produces and sells over 220 products in more than 80 countries.

These include disinfectants, antiseptics, medicated skin care products, preservatives (for technical and cosmetic applications), active ingredients for deodorants and system cleaners. The portfolio includes innovative technologies, products and services in the core business areas of Hygiene International and Special Additives International.

About DKSH DKSH is the leading Market Expansion Services provider with a focus on Asia. As the term "Market

With strong Swiss heritage, the company has a long tradition of doing business in and with Asia and is deeply rooted in communities and businesses across Asia Pacific. DKSH Business Unit Performance Materials is a leading specialty chemicals distributor and provider of Market Expansion Services for performance materials, covering Europe, North America and the whole of Asia. The Business Unit sources, develops, markets and distributes a wide range of specialty chemicals and ingredients for pharmaceutical, personal care, food & beverage as well as various industrial applications. In addition, it creates innovative and cuttingedge concepts and applications in 29 innovation centers located worldwide.

With 100 business locations in 31 markets and around 1,010 specialized staff, Business Unit Performance Materials generated net sales of CHF 894.1 million in 2017. n

UP GOVT INITIATES MOFPI PLAN TO STRENGTHEN SMALL FOOD PROCESSING UNITS

T

taking forward the call of Prime Minister Narendra Modi to double farmers’ incomes by 2022.

he Government of Uttar Pradesh has initiated a plan to strengthen the smaller food processing units in the state. The plan, introduced by the Ministry of Food Processing Industries (MoFPI), would help the smaller units across India with technical knowhow and management skills.

The official said, “The state has identified food processing as one of the sectors for development in the state, and districts have been identified in this regard for the production of sugarcane, milk, potato, mangoes, guava, etc.”

Sources in the government of the northern state said that the plan would be utilised to set up micro food processing units in rural areas and also help the existing units.

“Our aim is to provide the units the knowhow about food processing machinery and products they can make using the locally available resources. Besides, we would be helping them understand the management of the unit and

marketing of the products,” said an official with the state horticulture and food processing department.

help in limiting the food wastage and

State officials opined that this would

stated that the state government was

setting up more processing units in Uttar Pradesh. Further, the official

It is pertinent to mention here that MoFPI has devised a new scheme with Rs 3,000 crore corpus for the MSME (micro-, small and medium enterprises) sector with the help of the World Bank. This fund shall be used for making credit available to the smaller food processing units across the country and for transfer of technologiesn

Food And Beverage Matrix | March 2019

35

GOVT & PVT SECTOR CAN BUILD ECOSYSTEM, SAYS AGARWALAT AOAC-INDIA MEET

G

o v e r n m e n t regulators and the private sector can join hands to build a robust analytical ecosystem in the country. This was stated

by Pawan Kumar Agarwal, chief executive officer, FSSAI, at the keynote lecture during the opening session at AOACIndia’s sixth annual conference, which commencedat the Park Hotel in New Delhi on Friday.

He highlighted the not-forprofit partnership between FSSAI and AOAC-India.

The topic of the conference was Towards Collaborative Leadership to Ensure Food Safety.As a prominent food safety conference, it brought together nearly 300 analytical professionals, including top government food safety regulators, eminent scientists, academicians, industry partners, laboratory owners, researchers and students.

Globally, food safety issues have caused crucial crises, and this two-day event will provide a unique opportunity to assess the emerging trends in this field and discuss strategies to overcome various problems for building our planet a safer place to live.

A MoU (Memorandum of Understanding) was signed between AOAC and FSSAI earlier for adopting official AOAC’s methods for regulatory control purposes in India.

Agarwal, during the keynote address, also proposed that FSSAI should collaborate with AOAC India Section to jointly organise the annual conference involving more stakeholders.

Hehoped to double the analysis of food products sold in country every year to improve the public perception related to food safety and security.

Agarwal also applauded and appreciated how AOAC India Section played a pivotal role in the release of the book on Key Analytical Tools in Food Analysis, authored byLalitha Gowda.

The FSSAI CEO stated that this book would help the entire analytical community, and the regulator shall procure 500 copies of this book to propagate in all the referral and notified laboratories in the country.

Other distinguished speakers wereSK Saxena, director, EIC; NBhaskar, advisor, FSSAI; Palmer A Orlandi, deputy executive director and chief science officer, AOAC; Samuel Godefroy of Université Laval; Kaushik Banerjee, chairman, AOAC-India, DeAnn Benesh, past president, AOAC, andNVenkateswaran, director, NABL. Ranjan Mitra, president, AOACIndia, said, “We are very pleased to have held our section’s sixth annual conference. We trust that it will offer immense chance to debate on what it means to develop new food testing

methodologies, and how it relates to the future of food safety.”

The conference comprised keynote lectures, plenary presentations, poster sessions and interactive group discussions, creating a platform for information exchange and knowledge transfer.The speakers (from India, the USA, the UK and Europe) covered various facets of food analysis, global food safety issues, quality control regulations, food authenticity and capacity-building for the running of effective global food systems within the nation.

The attendees will also have an opportunity to witness the launch of an e-learning portal which will act asFSSAI’s food analyst examination guidebook.

Over 50 leading organisations from six different countries participated to converse on how to solve complex analytical problems and develop compliant solutions to ensure human health.

Overall, this conference was packed with thought-provoking presentations, stimulating group discussion forums and an interactive exhibit floor.n

36

March 2019 | Food And Beverage Matrix

Food And Beverage Matrix | March 2019

MANTRA OF TASTE OFPUNJAB, BANDRA, TO SERVE GOOD FOOD WITH A GOOD MOOD

T

he motives of Taste of Punjab, the Punjabi restaurant with outlets in Navi Mumbai, Mumbai (Bandra) and Pune (Viman Nagar), are to serve good food with a good mood, and transport its patrons in the three cities to rural Punjab.

It is a buffet restaurant with a bar and many live counters offering chaat and other delicacies from the northern state.

For a set price, the buffet allows patrons to pick from a wide spread of regional delicacies, that are changed every day.

They offer a wide range of starters and main courses, including parathas, chaat, naan and biryani.

Those with a sweet tooth can choose from an array of desi sweet dishes, such as flavoured kulfis, gulab jamun, jalebi and malpua.

While the meal can be accompanied by a tall glass of chaas or lassi, the highlights are the chef’s signature dishes, including the Punjabi Dosa with chicken.n

37

Contined from page no 33

A Keto diet is a high-fat, moderateprotein and a very low-carbohydrate diet, whereas a high-protein diet allows unlimited amounts of all kinds of meat, poultry, fish and most cheeses while carbohydrates are limited.

including Indian, Chinese, Thai, Italian, Continental and Mediterranean.

The low glycaemic index (low GI) diet is not limited to those who wish to shed those extra calories. It is also beneficial for diabetics.

It is a customisable subscription model based on the category chosen by the consumer. The subscription fee for these meal boxes starts from Rs 1,199 plus taxes, while the meal boxes start from Rs 260 plus taxes.

The price chart for monthly and weekly subscription is also attached.

MMW offers you a wide array of vegetarian and non-vegetarian meal options with a variety of cuisines,

The food is ready to eat and comes in sturdy microwavable packaging.

Holding a weekly and monthly subscription, the subscribers will receive their own tailor-made meal box at the doorsteps. n

38

March 2019 | Food And Beverage Matrix

SPANISH HOTEL GROUP PALLADIUM TO OPEN PALLADIUM COSTA DE SOL IN 2019

P

alladium Hotel Group, one of Spain’s leading hotel companies, will open exciting projects, like Palladium Costa del Sol, the first Palladium Hotel on the peninsula in 2019. It is also the group’s first property to open based on a business model of management and collaboration with external partners and investment groups.

The year 2018 was an outstanding year for the Group, which launched its new brand, Bless Collection Hotels and expanded its TRS Hotels, and generated €636 million revenue, exceeding the previous year’s mark.

The investments in the same year were over €130 million in renovations and new projects across their properties in Europe and South America.

With a new year underway, the objective is continuing to enhance the existing product and service portfolio to offer the best hospitality standards in the international market.

Thirty-eight million Euro has been allocated for developments in 2019 with a primary objective of solidifying the company’s focus and position within the luxury market, through a collection of brands that have a defined personality and are directed at high-level clientele.

An ideal example would be its newest brand, Bless Collection

Hotels that stands for the pioneering concept of hedonist luxury - a new perspective of contemporary luxury that is a response to the new expectations and needs of cosmopolitan guests.

In January 2019, Bless Hotel Madrid opened its doors on the iconic Madrilenian street, Velázquez, which will be followed by a second property, Bless Hotel Ibiza, to open in the summer of 2019.

Palladium Hotel Group will continue to evolve and improve its new products presented in the last year,

such as the Rock Royalty Level at Hard Rock Hotel Tenerife, in which bookings increased by 7.8 per cent in 2018 year on year, helping to consolidate the position of the hotel on the island of Tenerife. n

With the opening of Palladium Hotel Costa del Sol, scheduled for July 2019, Palladium Hotel Group is consolidating its position in the business world, based on hotel management contracts and collaboration with external partners and investment funds to widen the brand’s experience and

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