MARCH 2022

RNI No: MAHENG/2018/75095

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 5 / Issue 1 / Mumbai / March 2022 / Pages 36 / INR Rs 50/-

INTRODUCING SMOOTHIES

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March 2022 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Publishers Note

Dear Readers

What’s new on the bakery scene?

Well it’s growing at a healthy rate of about 9% annually. And much of this growth is powered by digital marketing initiatives.

Buying quality bakery products has never been so easy until the emergence of e-commerce stores that also offer convenient homedelivery options. With the online option, the whole exercise of shopping bakery products has transformed into an experience akin to spending time in an upmarket store, only that you are spared the physical walk up to the store.

Sitting from the comfort of one’s home, a customer can browse through hundreds of beautifully crafted and even more beautifully presented items and buy what he/ she likes and what suits his/her taste or budget. Like all online shopping experiences, buying bread, cakes, muffins, cookies, or whatever other bakery product a customer wants, the online shopping gives him/her the ultimate flexibility and freedom about what to buy or what not to buy.

Online and physical bakery stores

Online bakery stores approach their business with more confidence as they can talk about their products and show them also, perhaps better than physical stores. High definition photographs, videos, recipe details, and assorted variety articulate the brands and products in a grand manner, something that you as a customer can’t fail to take notice of.

Online bakery outlets claim to bring authentic recipes and fresh ingredients. They also claim that they don’t use any preservatives or chemicals. The recipes can vary from traditional to continental. To top it all, these treats are baked with love and passion.

What makes online bakery stores successful?

Here are some of the factors that make online shopping of bakery products a better experience: Wide range of choices: Before a customer can buy breads, cakes, or pastries, he can consider the flavors, types, themes, and more. He/She gets to see attractive pictures of what he/ she is going to buy.

Online stores have a range of bakery snacks that include ragi crackers, lavash, cinnamon sticks, garlic breads, Mexican chili tomato

SUNSETS OVER HIGH TEA AT THE LODHI, NEW DELHI

R

eclaim your teatime ritual over a lavish High Tea affair at The Lodhi, New Delhi.

Ease into the picturesque courtyard of Elan and immerse yourself in a quintessential afternoon tea experiential.

The all new High Tea offering allows guests to choose from European or Indian menu along with a range of specially selected tea and coffee.

The aromatic brews are complemented by an exquisite savoury and sweet selection featuring European delights such

crackers, beetroot crackers in bite size and 100 gram packs. Some stores specialise in just cakes and they have a huge variety. They offer home delivery during normal hours but they can deliver these products at midnight if you are ready to pay a differentiated delivery charge.

From Amazon to bakery boutiques: Bakery products from top brands to connoisseur bakers can be found online. Amazon has them just as BigBasket or Nature’s Basket. In fact, many of them have created a niche within the industry for healthy and organic products. From exclusive banana walnut cake to whole wheat sandwich bread, the choices are as many as one may care to know. And, one doesn’t necessarily need to end up at Amazon or another e-commerce bakery store.

The customer can look up in Google for online bakery stores and the search engine will throw up a list of options where each deserves his attention in its own right. By naming them here, we don’t want to limit the customers’ curiosity.

Bread subscription: Some companies are baking premium quality breads and selling them to customers on a monthly subscription basis. Given that bread is a staple for many

Round up your indulgent tea affair with artisanal desserts like Praline Eclairs, Pastries, Assorted Macaroons or Fruit Tarts, to name a few.n

Bakery supplies: If finding bakery supplies has been a problem area, it should not be any longer. Bakers can find specialist bakery supply stores online where anything they might need for a baking session can be found. Mixes and powders, fillings and toppings, cake modules, cake boxes, chocolates, tart molds, muffin pans, cake scrapers, or say just anything for a successful bakery project can be found there. Whether one is looking for edible colors or appetizing and soothing flavors, the customers are spoilt for a choice on these sites.

Airbrush, spray, luster, and metallic colors, one can find all of them and more. Ink, markers, flavours and essence – no shortage of supplies should make the bakers’ journey less exciting.n

GIVE YOUR LOVED ONES THE SWEETEST GIFTS FROM MAGNOLIA BAKERY

M

agnolia Bakery has launched Chocolate Covered Strawberry Pudding, made with layers of vanilla pudding, oven roasted strawberries, rich chocolate cake and chocolate ganache, it’s the perfect dessert for your valentine.

The Mini Chocolate Covered Double Fudge Brownies are another mouth-watering addition introduced exclusively for the occasion

as, freshly baked Scones served with Devonshire Cream, finger sandwiches like Oven Dried Tomato and Bocconcini in Basil Pesto Focaccia or Smoked Salmon with Fresh Dill. The Indian offerings include Prawn Peri-Peri Tarts, Paneer Khurchan Kathi Roll, Railway Chicken Cutlet, and more.

consumers, bakeries making special breads such as whole grain bread or sourdough breads offer subscription schemes to customers and let them manage their orders and payments through an app. The customers also have the option to customise their bread preparations by suggesting ingredients. Usually, these bread manufacturers have a wide variety of options in terms of healthy flours. The distribution can be daily, biweekly, and weekly.

of Valentine’s Day.

On offer are an endless choice of goodies from Chocolate Dipped Coconut Macaroons to beautiful Flower Cupcakes and exquisite Rose Water Tres Leches. Whether it’s to commemorate a love going strong or a gift to begin a new romantic adventure, its classic, wellloved, and trusted flavours will make your Valentine’s Day much more magical. Drop in to any of the outlets or pre-ordern

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March 2022 | Food And Beverage Matrix

BAKERY TRENDS TO WATCH IN 2022

Amrinder Singh, The author is director at Bonn Group of Industries Using the more local product means reducing the carbon footprint and that will eventually leave a feel good and being responsible image in the minds of the consumers. Moreover, usage of more local ingredients help the brand to connect with the consumers more as it can also aid a local and innovative touch to the offerings.

Gluten free products continue to rule With

gluten-free

increasingly

becoming

associated

with

consumers, more brands are using wheat alternative flours that have good functionality and consumer appeal. Oats are becoming a popular choice—especially for their healthy beta-glucan

H

ealthy living practices and making sustainable choices have become a norm for the consumers around the world, thanks to the coronavirus pandemic that gave rise to the much-needed trends. The consumers’ increasing emphasis on healthy and sustainable food choices is making this an exciting time for the bakery category.

Even the bakery industry had to bear the brunt of Covid and faced several issues ranging from product disruption to loss of food service orders. But still, baking products remain a consumer favourite, largely because of its comfort and convenience. Looking ahead, the global bakery market is expected to grow at a CAGR of 2.6% from 2021 to 2026,with some significant trends already emerging.

Plant based food items will take the centre stage As people are turning vegan to become healthy and responsible towards their environment and animal welfare, there will be a gradual increase in the plant based food items in all the bakery offerings. Even various studies have suggested that by 2030, the growing demand for sustainable products would also result in the expansion of the plant based food item category.

The brands across the globe have already started incorporating plantbased food items in their offerings to be in the trend.

fibre,

protein,

and

vitamin, and mineral content, as well as their affordability. They are also

Visual appeal will be the key When it comes to bakery products, visual appeal has always been the key. Since people are going through a lot due to the coronavirus pandemic, they want to shell out more on the items that are vibrant and appealing to the eyes. As food-blogging on Instagram has become a rage, stand out by creating something innovative. It has also been seen that cakes and pastries which have more layers of colours in it are preferred more by the consumers.

Creating more meaningful experience Food is no longer just a need to fill our stomach. Rather, people are seeing the food as an opportunity

to experience vivid taste, texture and make them healthy. This is the reason, bakery industry is introducing superfoods in their products. These superfoods not only enhance the taste but also provide a healthy experience. For examplechia seeds are often added in breads to add crunchiness and health to it. Even studies have claimed that consumers have no qualms to pay more for a packet of bread if it adds good health.

Usage of more local ingredients In order to give a monetary push to farmers, bakeries are incorporating more and more local ingredients in their recipes, and that’s a trend resonating with consumers as well.

high on sustainability due to the low water usage and eco-friendly crop rotation systems associated with oat production.

Cutting down on sugar The global rise in diabetes cases have led to this trend. Many manufacturers are replacing a portion of sugar with maltooligosaccharides

for

low-

sugar, high-fibre cookies by adding alphacyclodextrin to reduce the glycemic index of bread. In India, many bread eaters are looking for low sugar claims on breads. Bakers are also slowly catching up to this trend of low sugar or no sugar claims in their offerings.n

Food And Beverage Matrix | March 2022

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MYPROTEIN LAUNCHES 3 FITNESS FOCUSED GIFT BOXES

iming to help people boost their performance to achieve their fitness goals, leading sports nutrition brand, Myprotein, has unveiled three ‘Fuel Your Ambition’ gift boxes.

Each box has been carefully curated to include the best supplements and snack alternatives to support the consumer’s fitness goals.

Fuel Your Ambition Gift Box features mango-flavoured Impact Whey Protein pack (25g), a stainless steel metal shaker for all protein shakes and drinks, a pair of Resistance Bands (2-16 kg) to boost any exercise, orange-flavoured Energy Elite Gel containing maltodextrin, and fructose for instant energy and finally, a chocolate coconutflavoured High Protein Bar packed with 30g protein.

Whey Gift Box comes with the mango-flavoured Impact Whey Protein pack (500g), a metal shaker,

and a chocolate coconut-flavoured High Protein Bar providing 30 grams of highquality protein.

And for vegan fitness enthusiasts, Vegan Gift Box contains the brand’s best-selling vegan supplements. The box includes a peanut-flavoured Vegan Carb Crusher (60g), a Vegan L-Leucine Powder (250g), sourced from plant-based ingredients using a microbial fermentation process, and an orange and mango-flavoured Clear Vegan Protein pack (320g) – a fully-dissolvable plant protein helping you to stay hydrated throughout the day.

Speaking on the launch, Myprotein spokesperson said, “Myprotein is committed to catering to what people desire in terms of meeting their individual fitness goals.

These specially curated gift boxes

will help them get started on a wholesome nutrition and fitness routine. Each box has been created to consider all dietary needs including vegetarian, vegan, dairy-free, gluten-free, to help fuel the everyday exercise regimes of both existing and prospective fitness enthusiasts.”n

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March 2022 | Food And Beverage Matrix

CARGILL BLACK FARMER EQUITY INITIATIVE OPENS DOORS FOR FARMERS IN KEY AGRICULTURE SUPPLY CHAINS

C

argill's Black Farmer Equity initiative was introduced one year ago to help address racial inequity in agriculture – focusing on increasing participation, profitability and productivity of Black farmers, ranchers and growers.

Working alongside its customers, the company is committed to supporting farmer livelihoods by improving market access, is training 10 million farmers globally by 2030 and is increasing supplier diversity by spending $10 billion with small businesses and $1 billion with certified diverse-owned businesses globally.

As the programme celebrates its first year, the company is sharing progress, including support to groups across United States. These partners will work together to increase access to markets, capital, information and technology for Black farmers. In the first year, those joining the initiative include: • • • • • • •

National Black Growers Council 100 Ranchers Arkansas Land and Community Development Corporation Share Farm Communities Unlimited Tuskegee University's Carver Integrative Sustainability Center National Minority Supplier Development Council

Supporting Farmers Initial supply chain programmes were launched to expand opportunities, access to capital and markets for

farmers in cotton and beef. The initiative will continue increasing the number of Black producers in these supply chains, while adding others, including corn, yellow peas, poultry and soybeans, each year.

The company is also currently recruiting farmers to participate, with specific focus on Alabama, Arkansas, Georgia, Louisiana, North Carolina and Texas.

Kimberly Ratcliff, a secondgeneration rancher and executive director of the 100 Ranchers, Inc., said, "Programmes like Cargill's Black Farmer Equity Initiative provide new ways for Black producers to access markets and sell their livestock and crops. We're looking for an open door where they have been closed in the past. Cargill's support of 100 Ranchers will help

increase Black producers' bottom line and improve their livelihoods by producing high-quality products."

James Monger, diversity, equity and inclusion champion in Cargill's Agriculture Supply Chain, said, "We know there are no easy fixes, and the challenges we're facing have deep roots. That influenced our approach. We are taking focused action by building deep partnerships with Black producers and making connections with our customers. As we begin to see progress, we intend to expand the reach of this program to include more farmers, more crops and more geographies."

Advancing Black Farmer Equity in Agriculture In United States, Black farmers make up less than 2% of the country's 3.4 million farmers, and there has been a 90% decrease in Black farm ownership. This is the result of the alarming decline of Black farmers and a legacy of historic systemic inequality that has existed in the United States.

Greg Jones, chief diversity officer, Cargill, said, "We are committed to helping dismantle racism that exists within the food and agriculture sector in US. Our efforts include purposeful work within Cargill, but we also know we have an opportunity and responsibility to advance the industry, starting with the work we do every day with farmers and within key supply chains. We listened to Black producers with our customers. We learned a lot about the barriers and history of broken trust. We know we can do better."n

Food And Beverage Matrix | March 2022

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March 2022 | Food And Beverage Matrix

LEARN WHY LACTOSE-FREE MILK IS MORE IN DEMAND THAN EVER

F

or many people who have lactose intolerance, dairy products are off the table.

Even a glass of milk can trigger digestive distress. Lactose is a type of sugar found in dairy milk and can be difficult for some people to digest, resulting in symptoms like feeling bloated, gassy, or nauseous after eating dairy products.

However, lactose-intolerant people need not avoid or miss out on the nutritional value of dairy products completely. Lactose-free milk has become a popular alternative that helps eliminate many of those unpleasant symptoms.

Let’s find out more about lactose-free milk.

How Is Lactose-Free Milk Made?

Dairy

and

food

manufacturers

produce lactose-free milk by adding lactase to regular cow’s milk. Lactase helps the digestive system break down lactose into simple sugars that are easier to digest.

What’s more, lactose-free milk has nearly the same taste, texture, and nutrient value as regular milk and is an equally good source of vitamins, minerals, calcium, and protein.

According to researchandmarkets.com, the global lactose-free food market is expected to rise from USD 12.47 billion in 2021 to USD 17.61 billion in 2025 at a CAGR of nine percent.

The increase in innovations in lactosefree dairy products and the consumers’ inclination toward healthy choices of food and beverages has created tremendous growth opportunities for the dairy and food industry. If you are interested in our lactose-free ingredient solutions, contact us to find out more.

Source: • • • •

• •

•

•

What Is Lactose-Free Milk?

What Is Lactose-Free Milk? The Bottom Line Lactose-Free Milk: Pros and Cons Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits Lactose Free Food Global Market Report 2021: COVID-19 Growth and Change to 2030 Lactose-Free Products Market by Type (Milk, Cheese, Yogurt, Ice-cream, Confectionery products), Form (Lactose-free, No added sugar/ Reduced sugar claims, Reduced lactose), Category (Organic, Inorganic), and Region - Global Forecast to 2025 Global Lactose-Free Product Market Report 2021-2026 Featuring Key Players & Upcoming Companies Such as Organic Valley Global Lactose Free Food Market

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March 2022 | Food And Beverage Matrix

CUREFOODS BUYS FRANCHISE RIGHTS FOR US-BASED PIZZA CHAIN SBARRO

T

he cloud kitchen companyCurefoods, that houses brands like EatFit, CakeZone, and Great Indian Khichdi, acquires the South India franchise rights for US-based pizza chain Sbarro, a global pizza brand that specialises in New Yorkstyle pizzas and is currently present in 630 locations across 28 countries.

Curefoods plans to open around 50 Sbarro outlets in the next 3 years, starting with Karnataka. The expansion will consist of a mix of walk-in outlets and cloud kitchens to ensure maximum customer reach. As a result of this partnership, the first Curefoods-owned Sbarro outlet is set to open in Bengaluru within the next quarter.

Sbarro India’s master franchise rights are operated by Upper Crust Foods.

Pizza is immensely popular in India and having a New York-style pizza offering is a great addition overall to our portfolio at Curefoods. By working with an international brand such as Sbarro, we aim to leverage our expertise in scale and technology to amplify its presence further. This partnership will not only strengthen our presence in the pizza category but also help us serve a globally recognized and loved legacy pizza brand across the country, “Curefoods Chief Business Officer Gokul Kandhi added.n

TIE MUMBAI KICKSTARTS ITS “COOK OFF” SERIES

T

iE Mumbai is always looking at innovative ways of engagement to foster entrepreneurship.

The “Cook off” series which has recently kicked off is an interesting and fun concept where Startup celebrities, that is, entrepreneurs, investors and industry veterans are invited for a cook off with the renowned “Energy” chef Harpal Singh Sokhi.This Cook off series aims at forearming the young Startup brigade that India is churning by the hour these days, with

the basic business know how. The guests on this series, come with a treasure house of experience and this informal format enables them to get candid about their struggles, mistakes during their journey, handling success etc.“As they say in entrepreneurship it’s more important to know what not to do & we hope that through this format we’ll be able to communicate these aspects that are kept away from the usual media limelight to young & aspiring entrepreneurs and of course with some interesting

recipes in the backdrop.” said Sanket S, Lead- TiE Food Network.

The first guests on this show were Arjun & Trisha Vaidya, Founders of Dr. Vaidya. “We got the amazing opportunity to interact with Chef Harpal Sokhi and share our journey while also cooking an amazing meal.

The best stories are shared over food and I am excited to see the other entrepreneurs be a part of this fun format by TIE Mumbai. The best part about the whole experience was ‘namak shamak’ with the legendary

chef!” said Arjun Vaidya. “This cook off series in association with TiE Mumbai is particularly interesting for me. We invite various guests who share their experiences on what one should look at when they want to begin their entrepreneurial journey.

The conversations get more engaging as I cook some delicious recipes with them.” said Chef Harpal Singh Sokhi, Celebrity Chef.n

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the latest

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and insights

from food and beverage ndustry...

Sector News Industry Reports Expert’s Views Exclusive Interviews Industry Outlook Company & Person Proles and lot more from the industry you wish to know.

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14 SNOWMAN LOGISTICS EXPANDS OPERATIONAL CAPACITY OF TEMPERATURE CONTROLLED WAREHOUSE AT COIMBATORE

March 2022 | Food And Beverage Matrix

BALL BEVERAGE PACKAGING INDIA WELCOME FSSAI NOTIFICATION TO PERMIT NON-TRANSPARENT PACKAGING SUBSTRATES FOR PACKAGED WATER

S

nowman Logistics Limited, India’s leading cold chain and integrated temperaturecontrolled logistics service provider, has completed the construction of a temperaturecontrolled warehouse at Coimbatore and the facility has become operational during February 2022.

The total capacity of the facility is 4020 Pallets. It is a multi-temperature facility designed to store products ranging from ambient temperature to -25 Deg Centigrade with 8 chambers, 6 loading bays with related infrastructure that includes G+5 racking system, modern handling equipment and ample refrigerated truck parking space. The facility will mainly cater to the storage, handling and transportation of quick service restaurants, poultry, ready-to-eat food, ice cream, dairy products, confectionery and bakery products, seafood, fruits and vegetables, pharma, and other products.

Snowman also starts its SnowServe facility – a fulfilment centre for Amazon India in Pune. Amazon will be using this facility for the delivery of FMCG perishables including vegetables, fruits, eggs, frozen food, and groceries in the city. The facility is spread across 12,000 sqft area and has sorting, grading, packing and labelling process lines. It is also equipped with storage for grocery, FMCG and temperature controlled products. It is a multi-temperature facility designed to store products ranging from ambient temperature to -25 Deg Centigrade with 3 chambers, 3 loading bays with related infrastructure that includes racking system, modern handling equipment and ample refrigerated truck parking space. Sunil Nair, CEO, Snowman Logistics, said, “Snowman has been catering to a comprehensive network of reputed clients and meeting their temperature-controlled environment requirement through technologyenabled facilities and platforms. Our know-how on handling food and complex operations has helped us perform in ecom fulfilment centres and deliver compliance, quality and efficiency. Our association with Amazon gets stronger with the functioning of Pune facility after successfully delivering across Mumbai and Delhi.

B

all Beverage Packaging India, a leading producer of infinitely recyclable aluminum beverage cans, today welcomed the move by FSSAI (Food Safety and Standards Authority of India) to pave the way for packaging drinking water in the non- transparent packaging solutions like Aluminum Beverage Cans. This will not only address issues on the sustainability front and contribute to the Government’s initiative to regulate single use plastics but also provide the end consumer an ecofriendly alternative. The Aluminum Beverage Can manufacturers had written to FSSAI to make necessary regulatory changes in the Food Safety and Standards (Packaging) Regulations 2018 for Packaged Drinking Water. This was in line with the recommendation by the Hon’ble National Green Tribunal (NGT) on the suggestions made by the Expert Committee which had the representatives from Bureau of Indian Standards (BIS), Food Safety and Standards Authority of India (FSSAI), Central Pollution Control Board (CPCB) and Director General of Health Services (DGHS) in 2019, to remove the restriction on the use of non-transparent bottle for packaging drinking water to enable businesses to explore alternatives other than the PET currently in use.Developed countries in North America and Europe have widely adopted packaged drinking water in Aluminum Beverage Cans and brands are now launching water in Aluminium Beverage Cans in developing countries like Vietnam, Thailand, Brazil too.Commenting on the development, Mr. Amit Lahoti, Senior Director and General Manager – Asia, Ball Beverage Packaging, said, “We thank FSSAI for bringing in this regulation

that will place India at par with other environmentally conscious countries who are encouraging sustainable beverage packaging choices. We are excited to offer our prospect customers in the packaged water space innovative aluminium cans as a sustainable packaging material. Cans are infinitely recyclable, lightweight, tamper proof stackable and strong, allowing brands to package and transport more beverages using less material.” Ankur Chawla, Co-Founder, Responsible Whatr, said, “It is a great initiative and we, at Responsible Whatr, as the first ones in India to package Natural Spring water beverages in a can, wholeheartedly welcome the move. As a hotelier, it’s always been a challenge to move away from single-use plastic particularly in a few volume-driven spaces like banquets, rooms etc. The challenge is very prominent even in industries like cinemas, airlines and many more. However, the option of serving water in endlessly and infinitely recyclable aluminium cans is surely a step in the right direction. Moreover, aluminum cans

are the perfect packaging solution to keep the freshness of the natural spring water from the Himalayas intact and the taste of the water doesn’t deteriorate since there is no exposure to light. We thank FSSAI for bringing this regulation.” Karthik Rajput, Director, Volnaa Beverages Pvt Ltd, said, “Sustainability is the foundation of our firm with a conscious aim on reducing the usage of single use plastic. The FSSAI notification will further strengthen our vision and focus to make the packaged water industry more eco-friendly and at the same time give consumer a sustainable packaging option. We would thank Ball for supporting our cause and working towards building a green future for our planet.” Aluminium beverage cans are the most widely recycled beverage package in the world at an average of 69%. They can be recycled over and over with marginal losses, regardless of colour, finish and designs and contribute to a truly circular economy. 75% of the aluminium ever produced is still in use today.n

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March 2022 | Food And Beverage Matrix

SID’S FARM LAUNCHES PUBLIC AWARENESS CAMPAIGN AROUND IMPORTANCE OF UNADULTERATED MILK

id’s Farm, a premium dairy brand based in Telangana, has taken up a challenge in raising awareness around the consumption of pure and fresh milk.

The brand has taken up the role to generate public consciousness around adulterated milk. The brand will conduct a live milk testing initiative every weekend in different stores in Hyderabad.Last week the campaign was successfully conducted in around 24 stores (Grofers, M Mart, Green Leaf Stores) in Hyderabad for the incoming customers for their detailed understanding of fresh and pure milk.

Commenting on the awareness drive,

Dr Kishore Indukuri, founder and MD, Sid’s Farm, said, “Nowadays, various types of antibiotics are being used worldwide in the veterinary sector indiscriminately for promotion of growth and treatment of livestock.

Significant portions of antibiotics are released through the milk of dairy animals unaltered and exert serious harmful effects on human health. At Sid’s Farm, we tirelessly test every litre of milk for 3 classes of antibiotics apart from other adulterants every day. Every Saturday and Sunday, we are conducting this campaign to create awareness in the public perception, the detrimental effects

of consumption of antibiotics, and the urgency of understanding pure, adulterant-free milk.”According to a study conducted by Global Research on AntiMicrobial resistance (GRAM), 1.27 million deaths across the globe could be attributed to antimicrobial resistance. It is also a huge economic burden for people paying for health out of pocket.

It is hence important to reduce inappropriate and excessive ingestion of antibiotics, especially through the food we consume every day.“My team is continually committed to the production of superior dairy products and proudly claims that we sell 100

percent hormone and antibiotic-free milk. We are also conducting live milk testing of our milk for the customers in selected stores,” he added.n

TESSOL EXPANDS ITS RANGE OF BREAK-THROUGH LAST MILE FOOD AND PHARMA DELIVERY SOLUTION INDIWRAP

T

ESSOL, a globally recognized Indian Cold Chain Solution provider that aims to solve the last mile distribution problem in India is all set to raise the bar of Cold Chain solutions in India. The brand had launched a break-through ice-cream and frozen food delivery solution last year, indiWRAPTM which has been extremely successful in helping brands fulfil their promise and reach a wider customer base.

Encouraged by the success in ice cream delivery with e-commerce brands, TESSOL has expanded the product range to include other verticals like Gourmet Chocolates, imported fruits, Seafood and Meats as well as Pharmaceutical products. The solution ensures

product quality with a 60 min temperature maintenance guarantee in every delivery without using any insulation and this further help brands increase their delivery radius in a simple and cost-effective manner. With insulation, the product can be cost effectively transported up to 72 hours!

Commenting on the success of indiWRAPTM, Mr. Rajat Gupta, Founder & CEO, TESSOL said, “We are excited about the success of our PCM based indiWRAPTM in keeping the ice-cream and frozen chilled while maintaining the taste on the go.

With the new expanded range, a lot more Brands will be able to benefit from this technology this summer. This will not only increase brand’s bandwidth but

further help them gaining their customers trust and confidence.”Further, speaking on the technology, he added and said, “Phase Change Material (PCM) is a substance which releases/absorbs large amounts of energy at a defined freezing / melting point to provide useful heat/cooling. TESSOL’s innovation is in leveraging their PCM technology to make a solution which is extremely affordable and acts as a viable ice and dry ice alternative. “The indiWRAP solutions are available in many variations and specially built for Pharmaceutical, Chilled and Frozen foods. Depending on the requirement, various volume options ranging from 50 ml to 200 ml are available. The company currently make several lac indiWRAPS per month and have doubled its capacity as a preparation for this summer.n

Food And Beverage Matrix | March 2022

I

ndia is a land of rich food heritage. While most nations are renowned for some specific form of cuisine, Indian flavours change with every demography.

From North to South, East to West, our rich cultural inheritances, varied ingredients, exciting cuisines and delightful fusions make Indian flavours a sweeping hit across continents. Naturally, when the world got used to the ‘new normal’ and travelling through taste buds became a popular fascination, Indian flavours are gaining limelight once again, especially the ethnic ones.

The hunger for exploring “hyperspecific” flavour profiles during the pandemic has led to the resurgence of age-old ingredients and flavours. Consequently, flavours like cardamom, cumin, turmeric, ashwagandha, tulsi and ginger are performing strongly in not just India but across Europe & North America among other global markets. Ethnic flavours are set to trend stronger compared to the Western-infused menus in the post-pandemic world.

Innova market insights revealed 65% growth in food and beverage launches with ethnic flavour. It has also been noticed that consumers are willing to pay premium for authenticity of ethnic foods.

Ethnic is deemed ‘healthy’ There is absolutely no industry that is untouched by the impact of the pandemic. Food industry particularly saw the greatest influence with people embracing a renewed sense of health consciousness. Today wellness, both physical and emotional, is one of the key priorities while choosing food products. Ethnic flavours which are mostly sourced from local ingredients have its roots in traditional recipes and ancient culture. Thus, these traditional flavours are perceived as more ‘healthful’ and ‘natural.’

Ethnic ingredients like kombucha, turmeric and ashwagandha among others are particularly known for their adaptogenic properties. At a time when functional foods are gaining prominence, incorporating the goodness of natural flavours to food and drinks can be a great value addition. Fruit infused herbal teas which bring together one or more of ingredients like lemon, hibiscus, tulsi, ginger etc. can offer immunity boosting and relaxing benefits. Similarly, bhringaj known to increase the functioning of brain can be a great addition to chocolates, considering children being a major target segment.

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ETHNIC INDIAN FLAVOURS Range of Applications Indian ethnic ingredients have been showing good potential across different applications. From beverages to bakery, confectionery, dairy, sauces and seasonings, ethnic flavours are making its presence felt everywhere. While the highest percentage of ethnic launches are seen in sauces, soups, ready meals and side dishes, beverages are becoming an important category in this space.

Some of the recently popular foods with ethnic flavour upgrade include coconut coffee, turmeric latte, curcumin infused pasta, rose petal ice creams, creamy kheer toffee etc.

Popular Indian ethnic flavours to watch for While consumers demand for originality in ethnic flavours, regional twists on ethnic formats or pairing with familiar flavours could offer a multi-sensory and flavourful experience.

Blending familiar flavours like vanilla, mango or chocolate with rose petals, coconut burfi, kulfi flavours etc. could make irresistible treats. Listed below are some popular Indian ethnic flavours which will appear in more food and drinks in the coming days,

especially in Sindhi foods. They are intensely aromatic and have a floral sweetness or tartness and could also be mildly spicy. Rose petal ice creams and herbal teas are favourites.

Creamy Kheer- A smooth ethnic, rich and sweet flavour that comes with fragrant rice and elaichi notes, it is suitable for a variety of applications particularly bakery, confectionary and beverage.

Kulfi- A creamy, fresh, sweet profile, this authentic desi flavour can be great for confectionery, bakery, dairy, pharma and beverage categories.

Highly versatile with pairings, it can blend perfectly with a burst of scrumptious flavours like alphonso mango, passion fruit, avocado, chocolate, pistachio, almonds, coconut etc.

Kesar/ Saffron- An expensive yet aromatic ingredient, saffron can be a flavourful and nutritional addition particularly in beverages and savoury dishes. Saffron can be an extremely versatile and can pair well with apple, pears, cinnamon, honey, almond, vanilla etc.

Badam Elaichi- Nutty goodness of almonds blended with citrusy and peppery tones of cardamom, this flavour is a hit in beverages, especially milk shakes, protein mixes, cookies and desserts too. It can also be used as a flavour punch in mulled wines.

Coconut Burfi- The pleasantly aromatic flavour of toasted coconut makes it great to be used in a range of foods including confectionery, bakery and more.

Rose petal- Though the roots of this ingredient traces back to Ancient Egypt, rose petals have been in use in Indian foods too from a long time,

Thandai- This Desi festive flavour that combines nut and flavoured spice milk notes offers a refreshing punch to a variety of applications.

It is a potpourri of several ethnic ingredients including badam, pista, saunf, sugar, kali mirch, elaichi, magaj and khas-khas along with milk solids.

Rasmalai- One of the most popular Indian desserts of all time, Rasmalai is becoming a new favourite among home bakers too as a much soughtafter cake flavour. The flavour works perfectly on chocolates, desserts, beverages and more.

Tandoori chicken- A popular spice blend from northern India, it is mildly spicy and has a pungent sweetness.

The flavour goes well for sauces, savoury top notes for ready-to-cook snacks, pizzas, plant-based meats and more.

Achar- Among the innumerable nuanced flavours from India, Achar is a much-cherished one that is particularly impressive for instantly delighting the taste buds among spice lovers. A perfect flavour for savouries and seasonings, it is also suitable for sauces and dips.

Curry leaf- A complex and herbal flavour with distinct citrus notes, it pairs well with other spices including asafoetida and mustard seeds. With its horde of health claims, citrus is becoming a popular flavour in ‘swavouries (sweet+ savouries), bakery, snacks, sauces and more.

Ethnic Indian flavours are distinctly positioned to offer a bold, Desi sensation to food applications.

Nostalgic flavours like Paan, Aamras, pappad, Jigarthanda, Roohafza are also making entry into ready-to-eat/ drink categories satiating consumers’ desire for a comforting, culinary experience. As demand for ethnic flavours is seeing more interest than ever among consumers, its time brands geared up to offer authentic tastes with a contemporary twist in a variety of applicationsn

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March 2022 | Food And Beverage Matrix

INDIA’S LARGEST ANNUAL EVENT FOR FOOD & BEVERAGE TRADE AND RETAIL

ANNAPOORNA - ANUFOOD INDIA 15TH EDITION Key Highlights: · Must-attend event for every food producer in the Indian sub-continent · Participation from the most dynamic international markets to increase your competitive edge · Witness extensive buyer seller matchmaking and hosted buyer program · Key trends featuring Organic, Start up, Gourmet and Wine themes · Industry seminars on future advancement and live culinary sessions

14–16 September, 2022.

Bombay Exhibition Centre, Mumbai

Call : 022 62044800 Email : sales@koelnmesse-india.com Visit : www.anufoodindia.com

Scan QR Code for Exhibitor Registration

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INDIA’S BIGGEST AND MOST COMPREHENSIVE TRADE FAIR FOR FOOD AND BEVERAGE TECHNOLOGY

ANUTEC- INTERNATIONAL FOODTEC INDIA 2022 Key Highlights: · Must-attend gathering for food and drink processing industry · Meet key decision makers from SAARC, GCC and South East Asian regions · Network with 10000+ attendees, source from 700+ exhibitors · Learn new trends and techniques in processing & packaging sectors · Extensive knowledge seminars, live demonstrations of production lines, panel discussion · ONE STOP SHOP for the Food & Food Technology Trade

14–16 September, 2022.

Bombay Exhibition Centre, Mumbai

Call : 022 62044800 Email : sales@koelnmesse-india.com Visit : www.anutecindia.com

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March 2022 | Food And Beverage Matrix

KOLO NAFASO SUSTAINABLE SHEA PROGRAM SUPPORTING ETHICAL CHOCOLATE CATEGORY SURGE

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AK has extended its Kolo Nafaso shea sourcing program to support the growing demand for ethically produced chocolate confectionery. The program already reaches 320,000 women in West Africa, representing 8 percent of the global shea industry’s workforce.

Rising demand for ethical shea Ethical claims are the fastest-growing types of claims in the chocolate confectionery and chocolate spreads sectors, according to Mintel GNPD (Global New Products Database), having increased by about 70 percent between 2016 and 2020.

There is more than just cocoa and sugar in chocolate and consumers and companies increasingly want all ingredients to be sustainable.

Shea is a widely used plant-based fat ingredient in chocolate products, where it delivers excellent quality, texture, and functionality. Demand for sustainably sourced shea is currently higher than ever.

AAK is one of the world’s leading shea suppliers. The company directly sources shea kernels from Burkina Faso, Ghana and Ivory Coast where women predominantly collect the kernels. Within Kolo Nafaso, established in 2009, AAK purchases directly from women’s groups, ranging from 7 to 400 in size, eliminating the need for middlemen. As a result, the women are empowered to invest back into their own communities. This enables them to build a better livelihood for themselves and their families.

As in many other places, human and labor rights can be major challenges in West Africa, in particular gender inequality. So, there is a need to support these women, many of whom live in rural villages with poverty as an ever-present threat. AAK provides support on a grand scale by having a direct relationship, avoiding the need for intermediaries, and maximizing traceability and transparency – resulting in claims that can be carried through to finished products.

Kolo Nafaso achieves its aims to a significant degree. As a result, the program gives the women’s groups a route to, among others, the highvolume mainstream chocolate confectionery sector. Luis Parra, Global Business Director Chocolate & Confectionery Fats, said: “To the best of our knowledge, no other commercial program empowers women on the scale of Kolo Nafaso.

Our vision is to continuously improve our collaboration and expand its impact in West Africa. We also hope that our model for sustainable sourcing can be inspirational to many other companies.”

during the shea kernel harvest.

Members of the program also benefit, directly or indirectly, in several other ways, including: •

Verification landmark

A fully ethical and transparent business relationship

•

Training in better processing and business practices

•

Tree-planting support and access to clean water

•

A segregated supply chain

•

A fully audited and verified sourcing program

AAK’s Kolo Nafaso programs in Burkina Faso and Ghana achieved a major landmark in 2020, as they were fully verified by Proforest, an external, non-profit organization that promotes responsible production and sourcing of agricultural commodities.

In 2021, the full scope of Kolo Nafaso has been verified, including Ivory Coast.

Women participating in Kolo Nafaso have access to a pre-financing scheme that ensures a stable income during the leanest period of the year, avoiding a large drop in income when shea is out of season. They can opt to receive interest-free credits during lean periods, helping them to maintain their living standards throughout the year and not just

and

traceable

Industry partners Kolo Nafaso is aligned with AAK’s corporate purpose, Making Better Happen™. It operates alongside a number of other sustainable shea initiatives taken together with industry partners. For example, AAK recently announced a partnership with global confectionery, food and pet care company Mars, several leading NGOs, and an impact investment fund to establish the ten-year Women

in Shea (WISH) initiative.

Victoria Mars, Chairman of the Board for Mars Incorporated, said: “We hold firm to the belief that our brands’ success must be aligned with the success of the partners and communities we operate with. We are proud to launch together a large-scale shea sourcing initiative in Ghana to bring benefits to women who live in a particularly fragile ecosystem.”

AAK has also formed a sustainable shea partnership with Scandinavian/ Northern European Confectionery company Cloetta. Maria Selling, Sustainability Manager at Cloetta, commented: “The partnership between AAK and Cloetta on responsibly sourced shea is an example of how we can work together to create a long-term positive impact in the shea supply chain. With an improved income, the women are also in a better situation to address poverty, which is so often the root cause of many sustainability problems.n

HELLO MARCH With Magic - Shine in your hutch, you know you have made the right choice.

By Shikha Garg Director And as we march towards the economic year end, the ledgers speak their way out. Being in the market and paving out our strategies towards becoming the Indian’s most reputed and favored brand in the Indian Bakery Industry the ride definitely at no time was not undemanding. Making our way to the most eminent domains in the past few years the support and growth has been prodigious.

Our emphasis on the consumer experience has helped us put out our best-selling products float and keep abeam in the market with the help of our brawny distribution channel. We listen to the voice of the consumer and never hesitate going back to the drawing board. From taste to packaging, we have listened and innovated. And our latest upheaval is Sugar Shine India.

It all began with an import under the brand of Motek Sugarcraft. The seeds of this unusual saga were sown around 7 years back in a nanoscopic geographic location of India; Ambala. We pride ourselves in being the first pick for every kind of chefs and bakers be it the ones from the leading brands and in India or one of our thousands of delighted home bakers. Our focus on quality and consumer feedback has helped us elevate our products and ensure a better experience . With a product list cooping 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.

Some upshots that were contemporary in the Indian Baking Industry have now reached every bakers console, Coloured wafer paper, extensive range of sprinkles, 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. Available across borders via modern trade stores, online delivery, and distributors, we are committed to bringing the best quality cake ingredients to our customers.

Our exhibit of Magic Colours products is a source of inventiveness for the bakers. We believe in constantly ameliorating our charts to keep up with the baking mania.

The choices galor is what decides the trend and and we are on a mission to bring about novelty.

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 hankering!...

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March 2022 | Food And Beverage Matrix

DIETARY FIBERS AS HEALTHY BOOST FOR MEATALTERNATIVES

n recent years, plant-based meat and sausage alternatives were only available in specific certified organic shops, today you can find them in any supermarket.

Vegetarian and vegan alternatives achieve a steady turnover grow and the products are continuously optimised and reformulated.

Various raw materials like soy, pea or wheat are used for innovative meatfree products to fulfill the wide choice of meat alternatives varying from vegan sausages or cold cuts to nuggets or burgers.

Vegans or vegetarians generally care about their nutrition. Most of them read the ingredient list and compare nutritional profiles of food products.

Dietary fibers are not present in meat products. So why not adding healthy dietary fibers to a vegetarian or vegan meat alternative? This creates another additional value for the product. The fiber enrichment boosts the nutritional profile and contributes to make the product healthier and more attractive, even to non-vegetarians.

The challenge is to please a nonvegetarian with a product that is as similar as possible to real meat. The so-called flexitarians, who try to avoid meat more often, are looking for meat alternatives but seek the same culinary pleasure compared to real meat. Some attributes at least should be identical: the bite, the flavor and the color.

The German company CFF GmbH & co. KG offers tailor made SANACEL® dietary fibers solutions for natural fiber fortification.

SANACEL® acts in different ways to improve the consistency and process ability of meatless products.

The fibers help to imitate the meat structure and lead to a better bite.

the fibers can be mixed with the dry ingredients, while water and oil can be added afterwards. This compound must be chopped until a homogenous mass, and the final grit size is reached.

Improving properties of vegan nuggets A simple application for plant-based SANACEL® add fiber blends are vegan nuggets.

After frying, the yield was almost identical in all trials and varied between 89 % and 91 %. However, the tests found differences in colour before and after frying. Chickpea flour achieved the best result. In addition, the nuggets with chickpea flour were also the juiciest.

CFF’s technologists tried several proteins from soy or pea as well as chickpea flour. Vegans and vegetarians favour soy protein because of the beneficial amino acid profile. The protein of soy is one of the rare plant-based proteins that corresponds to a whole food diet. The high content of essential amino acids (35-40%) makes it more comparable to chicken egg.

Summarized, it has been proven that the colour is influenced by the proteins and not by the fibers. Furthermore, dietary fibers influenced the juiciness.

Due to the functional characteristics of SANACEL® products, it is possible to increase the water content and thus obtain a juicier product.

Independent from the protein source the production steps were identical for all trials. Several Tests show that the end of the cutting process in the bowl chopper is the best time to add the SANACEL® fibers. The late addition allow the fibers to bind excess oil or water and prevent the product to become dry in the raw condition. The fibers also have the capacity to absorb the water that escapes during frying, thus ensuring a juicy mouthfeel. For easy handling,

Often vegan burgers are softer than

Vegan burgers with a meatlike appearance

usual burgers and the bite is missing.

SANACEL® fibers support the structure to give the patty a meat-like bite. Vegan products need a binding agent to stabilise the product before and after frying. CFF developed a special SANACEL® add blend for vegan products for fiber enrichment to avoid binding agents with E-numbers and to give a clean label solution. The blends have a high fiber content and gel building properties that even increase during the frying process.

An additional benefit shows the SANACEL® apple fiber. First, it is a partly soluble fiber and improves the consistency of the patty. Additionally, in comparison to other fibers, apple fiber positively influence the colour of the burger patty. Its brown color helps to create the typical meat look.

Healthy nutrition and the issue of animal welfare are becoming more and more present and play an increasingly important role in consumers’ food choices. Many meat consumers are therefore also recognising vegetarian and vegan meat alternatives. Now is a good time to join the trend of meat alternatives. SANACEL® fiber concentrates offer the possibility to improve continuously these products on a natural basis. Colour, texture and bite can be adjusted so that vegan burger patties or nuggets rival their meaty counterpartsn

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AGRI TECH South 2022 Towards Robust Agri Value Chain

8 - 10 April 2022, Hyderabad Venue : Prof. Jayashankar Telangana State Agricultural University, Hyderabad, India

Key Highlights 3 Days Exhibition with 5000+ Sqm area

3 Days Conference with 1000+ Delegates

150+ Exhibitors

Experience Centre for farmers on various farm implements

Participation from 50,000+ Farmers

Dealers & Distributors Meet

Conference on Agri-Technology & Innovation Ø

Ø Ø Ø Ø

CEO Panel : Sessions on Ÿ The Changing Face of Seed Sector Ÿ Next Gen Fertilizer Innovations Ÿ Transformation in Agrochemical Industry Ÿ Innovations in Agricultural Mechanization CII AgriTech South Hackathon Angels for Agri Tech in South Progressive Farmers Summit Dinner Session

Agriculture Leadership Summit Ÿ Dialogue for Rural Prosperity through Technology Interventions Session on Digital Agriculture Session on Animal Agriculture Session on Fisheries Technologies Session on Organic Farming Ÿ

Ø Ø Ø Ø

For Stall Booking / Branding Opportunities, please contact: Mr V Sandeep : +91 98400 04455 | sanndeep.v@cii.in Mr Kazhal : +91 99402 34408 | kazhal.vendhan@cii.in

24

March 2022 | Food And Beverage Matrix

NEW FLAVOR SOLUTION TO OPTIMIZE FOR WHEY PROTEIN BEVERAGE TASTE PERFORMANCE

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ynergy Flavors has launched 4PROTEIN: a flavor solution to optimize the taste performance of whey protein products. Designed to make product formulation easier, it is declarable on-pack as a natural flavor and offers a range of texture and flavor benefits.

Flavoring dairy proteins can be a challenge. While the quality and taste profile has improved in recent years, many variables such as protein type, processing and batch to batch variance may still impact on taste.

There is almost universal agreement among protein powder consumers that great taste is key. Synergy surveyed international core users of sports nutrition products to define their expectation of ‘great taste’.

Creamy taste and consistency were discovered to be the most appealing taste characteristics, while problem off-notes like mouth-drying, cardboard, bitterness and astringency continue to impact product appeal and remain a barrier to the nutrition category. [Source: Synergy consumer study 2021] Capturing these insights, Synergy’s product development process focused on achieving optimal taste performance for consumers, and a versatile, convenient and cost effective solution for manufacturers.

KEVENTER AGRO FORAYS INTO PANEER AND LASSI SEGMENT

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eventer Agro is foraying into the paneer and lassi segment under its Metro brand. Metro Paneer and Metro Lassi, which come with a shelf life of 7 days, will initially be available across Bengal. The products will then be available to the rest of the eastern Indian markets within the next two months through their distribution network of more than 1,60,000 retail touch points. All this will happen in a phased manner.

Product performance was validated by an in-house, expert sensory panel.

Through the addition of Synergy’s solution, manufacturers can create a natural, creamy taste and sweetness in their products, mask off-notes and improve mouthfeel in whey protein isolate (WPI) and whey protein concentrate (WPC), as well as delivering a richer, creamier taste and texture across different whey protein sources.

Chris Whiting, Category Manager, Synergy Flavors, commented: “Synergy’s 4PROTEIN range lifts the overall taste experience of whey protein products, making them more indulgent and premium. While flavor profiles and variants have improved significantly in recent years, the mainstream adoption of protein has created more discerning consumers and we’re all too aware of the main complaints of core users of sports nutrition products. Being part of the Carbery Group, a leading global whey protein supplier, means that Synergy is uniquely placed to develop flavor solutions for whey proteins. Whether you’re looking to build back creaminess to protein with lower fat levels, or create brand new, indulgent flavors, Synergy’s versatile 4PROTEIN flavor solutions will help you to elevate the taste experience for sports nutrition lovers.n

According to the Technopak Report, Keventer is the largest private dairy in the eastern and north-eastern regions. Keventer’s growth has been attributed to its strategically located manufacturing and processing unit at Barasat-Kolkata. Due to its close proximity to the market, the

organisation has been successful in lowering the logistics costs and assisting with the supply of fresh stocks with minimum delay to consumers.

Keventer, with its Metro Paneer available in two SKUs, priced at Rs. 75/200ml & Rs. 350/Kg. and Metro pouch Lassi priced at Rs. 10/180ml will try to capture this growing segment.

Additionally, Keventer’s other processing units located at Durgapur, Midnapore, Siliguri, Malda, Patna, and Ranchi, which are primarily involved in the processing and manufacturing of products under the dairy & fresh segment, give the company a competitive advantage to reach the Eastern and North Eastern [markets] to meet demand and supply cycle earlyn

SYSCO COMPLETES ACQUISITION OF THE COASTAL COMPANIES

S

ysco Corporation, the leading global foodservice distribution company, unveiled has completed the acquisition of The Coastal Companies, a leading fresh produce distributor and value-added processer.

The acquisition will operate as part of FreshPoint, the company’s specialty produce business, and enables the brand to enhance its service to the important Mid-Atlantic region, strategically diversify its portfolio by adding retail and ready-to-eat capabilities and adds state-of-the-art facilities with capacity for growth.

Founded in 1992 and based in Laurel, MD, it generates annual revenue of approximately $600 million, and is comprised of three integrated businesses: •

Foodservice Distribution – Coastal Sunbelt Produce a leading foodservice supplier of produce, specialty, fresh-cut and value-added products in the Mid-Atlantic region.

•

Retail Distribution – Lancaster Foods is a wholesale supplier of produce and fresh-cut products to retail distribution centers and store locations.

•

Value-Added Manufacturing – East Coast Fresh is a regional processor of fresh-cut and value-added products, manufacturing items such as pre-cut fruits and vegetables, salsas, meal preparation solutions and grab-and-go items.n

MUMBAi CALLiNG !!!

INVITATION To all the stakeholders of

food, beverage, snacks, bakery, confectionery, dairy & other packaging intensive industries

INTER F D ECH

09 10 11

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March 2022 | Food And Beverage Matrix

MCDONALD’S INDIA-NORTH & EAST AND DOLE SUNSHINE COMPANY PARTNER TO OFFER PINEAPPLE TIDBITS FRUIT BOWLS WITH HAPPY MEALS

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he no-sugar-added fruit snack is available across 24 cities in North and East India.

McDonald’s Happy Meal now comes with Dole’s Pineapple TidBit Fruit Bowls across North & East India.

McDonald’s India – North and East has strategically collaborated with Dole Sunshine Company (Dole) to offer Dole Pineapple TidBit Fruit Bowl as a side dish in the beloved Happy Meal. This association is a part of McDonald’s commitment to offering more wholesome, balanced choices to its customers and to providing another convenient platform for Indian customers to access Dole’s healthy snacks.

McDonald’s has been evolving its menu, adding wholesome and balanced choices to its menu so customers and their families can feel good about Happy Meal and McDonald’s. Dole’s Pineapple TidBit Fruit Bowl is a nutritious snack with no sugar added, no artificial colour, no artificial flavouring agent, and no preservatives. The delicious, naturally sweet snack is available at McDonald’s restaurants across 24 cities in North and East India. The Dole Fruit Bowl makes a convenient and healthy companion to the Happy Meal and is also available to order ala carte at just ₹50 for anyone to enjoy a delicious serving of fruit with their McDonald’s meal.

Talking about the partnership, Rajeev Ranjan, Chief Operating Officer, McDonald’s India – North and East, said, “In our endeavour to provide a delightful experience to our customers and meet their evolving food and beverage needs and aspirations, we keep refreshing our menu with meaningful customercentric choices. Through the introduction of the Pineapple TidBit Fruit Bowl to our happy meal menu, we are offering a wholesome choice of natural goodness of fruit to our customers. We are hopeful that this association will further enhance the feel-good, delicious experience of our Happy Meal customers. “ Aashim Malhotra, VP & Managing Director, APAC, Food & Beverages Group, Dole Sunshine Company, said, “The Happy Meal is a delightful childhood memory for many, and we’re thrilled to join forces with McDonald’s to include Dole’s Pineapple TidBit Fruit Bowls as a side.” Since Dole’s launch in India in 2020, our aim has been to make good nutrition accessible to Indian

consumers, in line with our ‘Sunshine For All’ vision. We are happy to now offer the goodness of the earth to all McDonald’s customers in North and East India in the form of a delicious, healthy, and convenient fruit bowl. This partnership is a positive endorsement for Dole’s line of healthy snacks, both in terms of taste and nutritional content. “ This partnership with McDonald’s reinforces Dole’s commitment to delivering on the Dole Promise, a set of six promises around people, planet, and prosperity. Two of these promises are zero processed sugar in all Dole products and providing access to good nutrition for 1 billion people by 2025.

to delivering the highest quality restaurant experience to its customers in India and serves a variety of menu options made with quality ingredients sourced locally. McDonald’s serves millions of customers annually at its 150 restaurants across North and East of India and provides direct employment to more than 5,000 people. With a customer-centric approach, McDonald’s operates through a variety of formats and brand extensions including standalone restaurants, Drive-thru’s, 24/7 restaurants, and McDelivery for customer convenience and experience.

About The Dole Promise

Dole offers a range of fruit-based and clean-label healthy snacks in India, covering 100% fruit juice, organic dried fruits, jellies, and fruit bowls.

In June 2020, Dole Asia Holdings announced the Dole Promise, with its three pillars around nutrition, sustainability, and the creation of shared value.

About McDonald’s India-North and East: McDonald’s restaurants in the North & East of India are operated

by Connaught Plaza Restaurants Pvt. Ltd. McDonald’s is committed

Better for People: Access to sustainable nutrition for 1 billion people by 2025, moving towards zero processed sugar in all Dole products by 2025.

Better for Planet: Zero fruit loss from Dole farms to markets by 2025; zero fossil-based plastic packaging by 2025; net zero carbon emissions in Dole operations by 2030.

Better for all Stakeholders: Dole will continue to positively impact all farmers, communities, and people working for Dole through its commitment to equal opportunity, living wages, and an ever-increasing level of safety, nutrition, and wellbeing. The company also seeks to advance human rights within its direct operations and supply chains by building a culture of transparency and accountabilityn

Food And Beverage Matrix | March 2022

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Book Your Stall

14th Edition

An Event on Food Processing and Technologies 5 - 7 August 2022

Chennai Trade Centre, Chennai, India Concurrent Shows

Focus Pavilions

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For more details, please contact : Confederation of Indian Industry | E : foodpro@cii.in | M : 98400 04455

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March 2022 | Food And Beverage Matrix

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March 2022 | Food And Beverage Matrix

PRIYAGOLD, THE INDIAN BISCUIT BRAND, STARTS A NEW MANUFACTURING UNIT IN WEST BENGAL

he made-in-India biscuit brand Priyagold has started a new manufacturing unit in West Bengal. The plant has a daily capacity of 100 tonnes and covers the markets of West Bengal, the North Eastern States, and Orissa. It is the 8th manufacturing unit for Priyagold.

Hunk Bar and Snakker Choco Wafer.

Now Priyagold even plans to enter into the premium chocolate segment and aims to increase modern trade sales.

The brand is all set to increase its consumer base and cater to their exact snack time requirements.

Manoj Agarwal, Director, Priyagold Group, said that they plan to extend their presence in Tier II and Tier III cities, making their products available to consumers across states.

Going by the ethos of giving back to society, the new plant is sustainable and eco-friendly and has a capacity of 100 tonnes.

With the setting up of this plant, Priyagold aims to generate employment opportunities for

the people in the Eastern states.

The company is planning to enrol 400 people in the first quarter of 2022.”This business move not only puts us on the map yet again, focusing on strong brand recall, but we are also contributing to enhancing the business and employment prospects for the economy and people of West Bengal, respectively,” said Agarwal.

The market for Priyagold is huge,

FSSAI HAS RELEASED DRAFT STANDARDS FOR THE LABELLING OF PAN MASALA AND BREADS

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he country’s food authority has suggested standards for labelling ‘pan masala,’ with the goal of covering the front half of the pack with a warning notice. The bread terminology is also specified in the standards.

The rule requires Pan Masala makers to disclose on the front of the packaging, “CHEWING OF PAN MASALA IS INJURIOUS TO HEALTH,” and that “the warning statement must span 50 percent of the front of the pack of the label.”

In this respect, the FSSAI has released a guideline.

The Food Safety and Standards (Labelling and Display) Amendment Regulations, 2021, additionally specify the eligibility of various breads for label nomenclature.

According to the proposed standards, the minimum amount of speciality ingredient, i.e., whole wheat atta, as a percentage should be 75per cent for the term “whole wheat bread.”

Similarly, for the appellation ‘wheat bread’ or ‘brown bread,’ the whole grain flour should account for at least 50per cent of the dry mass.

To be labelled as multigrain bread, the speciality ingredients must be food grains authorised by the FSS

(Food Product Standards & Food Additives) Regulations, 2011, and a minimum of 20per cent must be grains other than wheat.

The laws also specify the minimum amount of speciality ingredients as a percentage of flour for specialty bread, with the specialty ingredient listed on the label as a prefix to the term “bread.”

According to the proposed FSSAI regulation, ‘milk bread’ must contain a minimum of 6per cent milk solids in order to be classified as milk bread. Similarly, for ‘honey bread,’ a minimum of 5per cent honey is required, for ‘cheese bread,’ a minimum of 10per cent cheese is required, for ‘fruit bread,’ 20per cent candied fruit, for ‘triticale bread,’ 20per cent triticale flour, for ‘rye bread,’ 20per cent rye flour, for ‘raisin bread,’ 20per cent raisins, for ‘bran bread,’ 5per cent edible bran, for ‘protein enrich bread’, 20 percent edible protein, with a minimum speciality ingredient of 2per cent for breads such as “garlic bread,” “masala bread,” and “oregano bread.”

According to the food regulator’s announcement, stakeholders can comment on the document and send it to the FSSAIn

with a turnover of Rs 1500 Cr, and the target consumer is the youth. Hence, to reach out to the target segment, Priyagold has brand ambassadors like Kiara Advani and Disha Patani. Kiara Advani is the brand ambassador for their biscuits and cookies segment, with products like Puff Creme, Butter Bite, Butter Delite, and Marie Lite, to name a few. Disha Patani is the brand ambassador for their chocolate segment, with prominent brands like

The company has experienced a meteoric rise to the top of the food sector globally by expanding into cookies, cakes, confectionery, and juices and beverages. It is now available in more than 20 countries and it has firmly established itself as one of the industry’s top players.

The popularity of brands like Butter Bite, CNC, Snacks Zig Zag, Marie Lite, Puff Creme, Snakker Choco Sandwich Biscuits, to name a few in biscuits, and Hunk Bar and Snakker Choco Wafer in chocolate, has enabled them to command a sizeable market share in the biscuit and chocolate industries, respectively, despite the fierce competition from well-established players in the industryn

FOODTECH PLATFORM PLUCKK RAISES USD 5M SEED CAPITAL FROM EXPONENTIA VENTURES

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resh produce food-tech venture, PLUCKK (A brand owned by Fruveggiie Tech Pvt limited) raises USD 5 million seed capital in a funding round, from Exponentia Ventures, a fund focussed on emerging business ideas in both B2C and B2B space.

Founded in 2021, by Pratik Gupta, Pluckk aims to build India’s first digital commerce business to serve the growing demand of lifestyle-oriented fresh produce. The company’s proposition is centered on global food trends ranging from vegan, carb alternatives, gut health, immunity to plant-forward eating to prevent diabetes and mental health.

This round of funding will be utilised towards building the right team, technology, farm to fork infrastructure, customer acquisition and expansion into key metro cities. A part of this fund will also be utilized to acquire Indus Fresh – an existing player in the fresh FnV category serving both B2C and B2B customers like Flipkart, Amazon, Swiggy, Dunzo and Zepto.

Pratik Gupta, CEO and CoFounder, PLUCKK, said “The biggest consumer revolution we are witnessing today is that consumers not only want to enjoy eating but are also increasingly very careful on what they eat. Pluckk aims to be the

brand of choice by providing the widest curated range of such lifestyle-oriented fresh produce. At the core Pluckk will work with farmers through its bespoke win-win program that focuses on farm practices to ensure residue free and traceable produce.”

With this fresh funding, the products and services of PLUCKK will now also be made available to a wider set of consumers in key metro cities such as Bangalore & Mumbai (further expansion plans to Gurugram, Pune, Hyderabad) on its direct-to-consumer (D2C) platform as well as through leading ecommerce platforms under its brand name.

On the firm’s third investment, Alok Gupta, Partner, Exponentia Ventures, said, “Our commitment continues to invest in ideas that connect with the emerging ecosystem. In Pluckk, we find an agile business team with execution focus and leveraging a deep customer insight which can scale to millions of customers.”

The Indian online grocery market size is currently valued at USD 4 billion growing at a compound annual growth rate (CAGR) of 37% and is expected to grow 10X touching USD40 bn in the next 7 years. Of the total grocery market, fruits and vegetables account for 15-20% of the market size, Pluckk aims to gain a higher single-digit share of this market in the next 3-5 yearsn

Food And Beverage Matrix | March 2022

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31

BAKERY MARKET- MOST AFFORDABLE READY-TO-EAT FOODS Karan Chechi, The author is research director at TechSci Research

aked products have been around for many years, unlike traditional food people nowadays prefer ready-to-eat food which is affordable and convenient for everyone.

A substantial segment of Indian consumers is price conscious, which is a constant problem for food manufacturers.

We can observe that demand for bakery meals is expanding not only in India, but also globally, as a result of customers' hectic lifestyles and rising income levels.

Ready-to-eat foods are those that are prepared so that they can be enjoyed without further cooking. Ready-to-eat meals can be refrigerated, are shelfstable, require minimal heating, or are served hot. Specific criteria apply to ready-to-eat foods to ensure that there is no contamination or risk of bacteria growing after the foods have been prepared.

Some ready-to-eat foods in the bakery market are bread, bread roll, flatbreads, doughnuts, muffins, pizzas, buns, pastries, pies, crumpets, tarts, brownies, cakes, cupcakes.

Baking was first practised during the Roman Empire. It was a very well art since Romans liked baked goods and frequently requested them for special occasions such as weddings and feasts. Due to the popularity of baking, it was established as an activity and a valued vocation for Romans around 300 BC. Bakers started manufacturing bread at home, using mills to grind grain into flour for their loaves. The demand for baked goods remained high, and in 168 BC, the first bakers' guild was established in Rome. As a result of customer demand for baked goods, baking spread across Europe and into Eastern Asia. After making bread and other baked goods at home, bakers began selling them on the streets.

Baked products were soon being sold mostly on streets of Rome, Germany, London, and other places as a result of this trend. As the demand for baked goods increased, a system for delivering baked goods to people's homes emerged.

Bakers began opening shops where people could purchase baked goods as a result. The first marketplace for baked goods was established in Paris, and bakeries have since become a favourite place to buy tasty meals and socialise. Bakeries were frequently viewed in this light during the colonial period.

The convenience provided in terms of time savings and minimal effort necessary for meal preparation is driving the growth of the ready meals business. Furthermore, the fact that these meals just require heating before consumption has piqued the interest of the working population and millennials. To fulfil expanding

demand and achieve considerable market share, manufacturers are working on developing new products.

For example, Freshly Inc., a food delivery business operated by Nestle SA, announced a new line of products for consumers ‘looking to manage their wellness and drive active lifestyles' in 2020. The keto, paleo, and plant-based diets are all represented in FreshlyFit ready-toeat meals. The items are gluten-free, feature a simple label, are made with whole-food ingredients, and can be prepared and served in less than three minutes.

Bakery lunches are becoming increasingly popular in India.

Bakery items are becoming more widely available across the country, including in rural locations. Bakery items have a longer shelf life, and it's usually a meal that can meet the stomach's needs. These bakery meals are available in single-serving and large-serving sizes for families.

Bakery meals are always favoured, unlike traditional Indian food such as rice and dal, they are easier to manage while eating. This is one of the reasons they are always a viable option for those who are unable to relocate for various reasons.

Bakery foods have entered the industry at a rapid pace; Indian consumers' per capita income is rising every day, allowing for a larger market for bakery dinners.

Consumers that are price aware make up a sizable portion of the market.

Bakery meals are divided into several categories; some are relatively lowcost, making them accessible to individuals from all socioeconomic backgrounds; others appeal to people from the upper-middle and upper classes.

India has a significant number of young customers who make up the

bulk of the work force in various companies; most of the families are nuclear, and they are mostly in the double-income bracket. This causes them to buy bakery meals and spend time together rather than cooking.

The rising popularity of bakery lunches is bolstered by the growing variety of items available. In bread products, not just western but also Indian pallets are mixed or fused.

Baked samosas, chicken tikka bread rolls, and so forth. All these elements point to a promising future for bakery lunches in India.

We may divide bakery ready-to-eat food into distinct divisions based on packaging, distribution networks, and product type. In general, we find that in a developed country, food consumption rises with population expansion, whereas in a developing country like India, food demand rises with population growth and, at the same time, with the growing income of the masses.

India has a huge population of young men who are the primary consumers of bakery meals. However, it is also true that children are picky about what they eat. Alternatives that are healthier are always welcome. Due to these preferences alone, we now have a range of breads to choose from when creating sandwiches, and even cakes and other bakery products include healthful enzymes.

Percentage of working women is increasing in the country. This means they have a better option for readyto-eat food, and bakery items always provide a variety of options in this regard. A large number of people are relocating from class B to class A cities, which is changing people's lifestyles and eating habits.

It has also grown in popularity during the Covid period, owing to the fact that bakery products are rarely consumed at the last minute. Almost all bakery products are prepared 6 to 7 hours ahead of time. Reheating the bakery dishes is always an option because they can be microwaved quickly before consumption and offer the impression of freshly baked foods. They are popular since their shelf life is already long. Bakery meals also reduce the annoyances of intricate kitchen aids, which are unfamiliar to most people.

So, while the bakery sector is vast when it comes to ready-to-eat items, that doesn't mean that live baking isn't going on. That has potential as well, but rising demand, a lack of time, a hectic lifestyle, and other factors are all contributing to the growth of the market for ready-to-eat food.

One area on which Indian manufacturers should concentrate is the point of production cleanliness and sanitation. In order for consumers to acquire the greatest products, India's laws need to be more firm and stronger. The trends and demands in the Indian bread sector have provided producers with a lot of opportunities, and Government is also providing financial assistance to entrepreneurs.n

34

March 2022 | Food And Beverage Matrix

CHEVRON & BUNGE SIGN DEFINITIVE AGREEMENTS TO CREATE JOINT VENTURE

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hevron USA Inc., a subsidiary of Chevron Corporation, and Bunge North America, Inc., a subsidiary of Bunge Limited, unveiled the signing of definitive transaction agreements to create their joint venture.

approximately doubling the combined capacity of these facilities from 7,000 tons per day by the end

of 2024. The joint venture may also explore opportunities in other renewable feedstocks, as well as in feedstock pre-treatment.

will have purchase rights for the oil to use as a renewable feedstock to manufacture transportation fuels with lower lifecycle carbon intensity.

Greg Heckman, Bunge CEO, said, “Partnering with Chevron, a global leader in energy, is a significant step forward in building the capability to make changes at scale to help reduce carbon in our own and our customers’ value chains. I am confident that our shared networks, global footprint and expertise is the right partnership to build a successful long-term and low-cost enterprise that will help meet the demand for next generation, renewable fuels.”

Mark Nelson, executive vice president of downstream & chemicals for Chevron, said, “Chevron expects to create the capacity to produce 100,000 barrels per day of renewable diesel and sustainable aviation fuel by 2030. By taking this first step in securing a predictable supply of renewable feedstocks in partnership with Bunge, we are positioning ourselves to meet that goal and supply our transportation customers with lower lifecycle carbon intensity fuels.”

Under the agreements, the brand will operate the facilities; the company

The new venture will create renewable feedstocks leveraging the brand’s expertise in oilseed processing and farmer relationships and the company’s expertise in fuels manufacturing and marketing. The agreements are subject to customary closing conditions, including regulatory approval.

The brand’s soybean processing plants in Destrehan, Louisiana and Cairo, Illinois will be contributed to the joint venture with the company’s contributing approximately $600 million in cash. Plans include Food and Beverage Matrix

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