November 2020

RNI No: MAHENG/2018/75095

FOODANDBEVERAGE MATRIX Rs.8000

ADVERTISE WITH US

AD SPACE AVAILABLE FOR

MONTHLY NEWSPAPER FOR F&B INDUSTRY

PER ISSUE

Volume 3 / Issue 9 / Mumbai / November 2020 / Pages 20 / INR Rs 50/-

THE TASTE OF HAPPINESS... www.punjabsind.com |

2

November 2020 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers;

Editor Note

Hello!

We are focusing on food processing in this edition and the Food processing industry has huge growth potential and the country’s agro-climate zones provide a fertile ground for various plant-based edibles that cater to indigenous people and also global consumers. Food processing is the fifth largest sector of the country’s economy and contribution of agriculture towards GDP is far low as compared to the number of people

involved in it. Food processing is the fifth largest sector of the country’s economy and contributes 13 per cent to our annual GDP,”

The 127 agro-climate zones in the country provide a fertile ground for various plant-based edibles that cater to indigenous people and also global consumers. “The food processing industry in India is a sunrise sector changing the trend from sustenance to market-oriented that has gained prominence in recent years.

Although various challenges being faced by the employment intensive industry, However the biggest challenges faced include inability of entrepreneurs to access credit, high cost of institutional credit, lack of access to modern technologies, inability to integrate with the food supply chain and compliance with health and safety standards, If entrepreneurship was promoted in this sector, investment would follow on its own.

For the interest of readers an article on “-Trainings- Content Development

and Delivery” is included in this edition, as it may be useful for the readers.

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.

Thank you Manan Bajajn

CORONAVIRUS PUSHES THE CASE FOR PLANT-BASED FOODS

C

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

onsumer interest in plant-based meat has been steadily rising over the past few years. This is because people are increasingly health and environment conscious.

We hear the terms veganism, vegetarianism, and flexitarian much more today than we did say ten years ago. However, the rise of the plant-based foods industry has been very gradual and there aren’t too many takers for the product, but the current coronavirus pandemic has caused a clear shift in consumer preferences.

agriculture is responsible for 13– 18% of greenhouse gas emissions globally and people are becoming increasingly aware of this fact.

There is also a generally increased awareness of the impact of our food habits on the environment and a growing number of people want to make the right choices for themselves and their families.

Hence, plant-based eating has gradually become a popular trend among a significant demographic in wealthy western countries.

A report published by the World Economic Forum and Reuters last month said that suppliers are seeing a surge in demand for plant-based protein foods in Asia because the Covid-19 has raised concerns over links between meat consumption and viral diseases. The trend of plant- based meat is also catching up in countries like Brazil and Mexico. And in China, the trend was already receiving a push because of newly imposed dietary guidelines that are aimed at reducing meat consumption by half.

The proven health benefits of plant-based eating are another reason why more and more people are moving towards plant-based foods. In the past decade, scores of studies have hinted at the increasing health benefits of plant-based diets.

Studies have shown that people who consume more vegetables and legumes are less likely to be overweight compared to those who consume meat regularly. Diets like the Mediterranean-type diet that emphasize on plant-based foods and protein sources are now gaining popularity in the west that has long battled high rates of obesity and diabetes.

Apart from the pandemic, there are several other trends and reasons that are pushing the plant-based foods industry into the limelight.

Climate Change The climate crisis is significant reason driving the market for plant-based foods.

Animal

Health Benefits

Plant-based dairy alternatives are also highly preferred by people with digestive issues such as lactose intolerance. Several plantbased dairy alternatives make for a better and healthier gut health.

Plant-based milks also have longer shelf life in comparison to fresh dairy products and can be useful in unforeseen situations like the Covid-19 pandemic.

Clean Label Trend Another up and coming trend of the ‘Clean Label’ has also contributed to plant-based eating and its cause.

Clean label foods have easy to recognize ingredients that are natural, non-GMO, unprocessed, and contain no synthetic chemicals.

Health food brands and companies are incorporating this concept through their offerings, products, and ethos. Companies are now well aware of the fact that the modernday consumers are wary of artificial ingredients and their negative impact on health. Consumers want to know about how their food is grown, the steps of production, and the properties of the final product.

Consumers are willing to pay a premium price to experience the benefits associated with cleanlabel ingredients. The Asia Pacific clean label market has registered an increase of 7.4%, making it the fastest-growing clean label market in the world. The primary reason for this steady growth is an increase in standard of living of consumers along with increase in their purchasing power.

Millennials!

Last but not least, Millennials are one of the biggest reasons why the

plant-based foods industry is seeing a sudden uptick. The reason being, millennials are acutely health and environmentally conscious. They are also driven by the need to make an impact in the world and plantbased products offer them the unique chance to alleviate both the climate crisis and improve their health.

Rise of the flexitarian diet A few years ago, veganism was all the rage, but the flexitarian diet has been slowly denting the vegan market. Over time, many have Contined to page no 3

Food And Beverage Matrix | November 2020 Contined from page no 2

found it cumbersome to adhere to a vegan diet’s strict parameters and have sought out a more flexible diet.

Hence, the flexitarian diet was born; it entails not giving up meat or dairy completely but just making more way for non-meat and nondairy products in one’s diet. Flexitarianism is increasingly popular as it allows for people to be environmentally friendly and health conscious along with some leeway to consume meat and dairy.

According to a survey conducted by Nestlé, 87 percent of consumers in the US, including vegans and meat-eaters, are including plant-based protein into their diets, and over 50 percent of consumers in the UK are reportedly following a flexitarian diet.

A growing number of people following a flexitarian diet is driving the demand for dairy and meat alternatives that are made from plant-based ingredients.

Plant-based cheeses, ready meals, seafood, and alternatives to eggs are among the biggest opportunities in the plant-based sector.

According to figures provided by Markets and Markets—a market research firm based in India—this industry was valued at US$12.1 billion in 2019 and is predicted to grow at an annual rate around 15% reaching almost US$28 billion by 2025.

All the above reasons have led to an increasing number of global companies entering the plant-based foods market. Several fastfood restaurants and grocery stores across the globe are now selling vegan and plantbased food because they

know that consumers are looking for ways to increase their daily intake of fruits and vegetables.

India too is an emerging market for plant-based foods and dairy alternatives.

AAK Kamani recently partnered with the Good Food Institute (GFI) India to collaborate on research and business promotions aimed at advancing projects in this space.

3 According to Innova Market Insights, the Plant-Based Revolution ranks second out of the top ten food trends for 2020 that is expected to influence a host of new product developments (NPD) in the future. With support from the Good Food Institute India, AAK Kamani will also provide “Co-Development expertise” for guiding companies on how to accelerate the formulation of new products, with a focus on achieving optimal texture and appealing to local tastes.

AAK Kamani believes in the concept of plant-based foods and has introduced the AkoPlanet™ food solution which seeks to move towards a sustainable world.

AkoPlanet™ focuses on co-Development facilities keeping sustainability at its core. Together with the customers, we develop great-tasting plant-based food made with love for people, plants, and the planet.n

This is plant-based for the mass-market Plant-based is right on the verge of going mainstream.

#DaniscoPlanit #PlantBasedNOW

But getting there is about far more than making a tasty product. It’s about knowing what consumers want before they do. It’s about delivering on the promise of a healthier diet. It’s about creating a food system that’s better for consumers and better for the planet.

And it’s about a product that tastes so good it makes mouths water and stomachs rumble.

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

Visit food.dupont.com for more

4

A

TANYA EXPORTS A COLOUR COMPANY ( TANACOL BRAND ) t TANYA EXPORTS every process of manufacturing a Colour is a hallmark of quality.

The quality policy at TANYA EXPORTS involves re-designing business processes to take advantages of enormous product competencies and no-compromise on quality consciousness. TANYA EXPORTS believes value for money, global market competition, radical product innovation, product positioning, technology and management techniques for a better quality system.

To

November 2020 | Food And Beverage Matrix

sustain

this

initiative

of

international standard quality of their products and reaching out to new heights in highly competitive world market, TANYA EXPORTS envisages a stronger research base for its sphere of activities.

In the business of Colours, their prime objective is to leave a lasting impression of quality in the minds of their esteemed clientele.

With an Extensive range of Products Since 1987 Tanya export has Launched a New Fine Ingredients Concentrated Formula Ideal for Spectacular Colours Available in 20 ml Bottlesn

MONDELĒZ INDIA RETURNS TO A HIGH SINGLE-DIGIT INCREASE FOR THE QUARTER

M

o n d e l ē z International has shown growth in India in this September quarter due to high demand for chocolates and biscuits and availability increased after lockdown restrictions eased out.

A quarter ago, it had declined double-digit especially in April and May due to lockdowns and store closures, but posted growth in June with a mid-single-digit expansion.

The growth recorded a high single-digit increase for the quarter driven by chocolate and significant biscuit growth, and the excellent execution of the team there. Chocolate returned to growth at more than 5 percent.

This was aided in part by large chocolate businesses such as India and Brazil returning to robust growth.

For Mondelēz, India accounts for around $1 billion of revenue and has been one of its fastestgrowing markets. Most packaged food companies including Mondelēz saw increased sales in biscuits as consumers filled their

grocery carts before lockdown.

But chocolates, an impulse product, were affected especially as it is partly skewed towards away-from-home consumption and convenience.

In emerging markets, good growth in 80 percent of the business units revenue base including in large businesses like India, China, Russia, and Brazil as operation restrictions eased, enabling better mobility and access to traditional trade.

The market share of flagship brand Cadbury Dairy Milk in India is one of the highest for Mondelēz globally. The company said chocolates came back in Q3 and accelerated largely because of strong growth in emerging markets like India. The company said temporary headwinds in emerging markets do not hamper the long-term prospects as they have advantaged network, deep distribution, and had good momentum pre-crisis.n

9825033002

FCI TO TIE-UP WITH THE RICE MILLS IN DIFFERENT REGIONS TO BOOST THE SUPPLY OF FORTIFIED RICE

T

he government has asked Food Corporation of India (FCI) to tie up with rice mills for increasing supply of fortified rice via ration shops and other welfare schemes. Currently, out of the 15 states identified for ‘Central scheme on fortified rice and its distribution via a public distribution system (PDS)’, five states are implementing it in one district each. In fact, the operational readiness of FCI would help in successfully scaling up procurement and supply of fortified rice in a phased manner from 2021-2022 onwards.

The way to scale up the central scheme was discussed in a meeting held between NITI Aayog CEO Amitabh Kant and Department of Food and Public Distribution Secretary Sudhanshu Pandey and other stakeholders like Tata Trust, World Food Programme, Nutrition International, among others, the Food Ministry said in a statement. It was felt that “there is a need to scale up the supply of Fortified Rice Kernels (FRK), whose availability currently is at a meager quantity of 15,000 tons per annum,” it said.

Andhra Pradesh, Gujarat, Maharashtra, Tamil Nadu and Chhattisgarh have started distribution of fortified rice in their respective identified districts.

It was observed that covering 112 aspirational districts for PDS, ICDS, and MDM scheme would mean a requirement of nearly 130 lakh tons of fortified rice for which FRK supply capacity in the country needs to go up to nearly 1.3 lakh tons.

If the entire rice supplied through PDS, which comes to 350 lakh tons, is to be fortified, there has to be an uninterrupted supply pipeline of FRK from the industry of about 3.5 lakh tons, and there are nearly 28,000 rice mills in the country which need to be equipped with blending machines for mixing FRK with normal rice.

Food Minister Piyush Goyal had also reviewed the scheme twice recently and laid emphasis on scaling up supply of fortified rice in the country.

He had also directed FCI to come with a comprehensive plan for the distribution of fortified rice under the ICDS and MDM scheme from 2021-2022 as well as in 112 specially identified aspirational districts of the country.

The pilot scheme is being implemented with a budget outlay of Rs 174.6 crore for a period of three years beginning 2019-20n

6

FOOD PACKAGING INDUSTRY BECOME BULLISH WITH INCREASED DEMANDS

P

ackaged food companies have become quite bullish and expanding their manufacturing capacity for packaged foods, as consumers opt for branded products thereby augmenting the sale of branded packed snacks noodles, cookies, ready-to-eat foods, condiments, and staples. Definitely branded packed foods have benefitted as consumers switch to known and popular brand during the pandemic.

Convenience foods such as pasta, noodles, and ready-to-cook food, poha; oats, etc. use at home increased as it was reflected in strong doubledigit growth in foods that companies such as Marico Ltd, Hindustan Unilever Ltd, Nestle India, ITC Ltd., and Britannia Industries reported.

Bikano-packaged sweets, savoury snacks and Namkeens brand is investing in this development by adding a ₹200 crore plant in the city of Hyderabad to help expand the company’s presence in the southern market. The company has five production facilities across including in New Delhi and Greater Noida but the new plant will help reach more southern states.

Nestle India said it is set to invest ₹2,600 crores in India over the next three-to-four years to expand existing manufacturing capacities, apart from setting up a new plant in the state of Gujarat. The company has immensely benefitted from an uptick in in-home consumption with brands such as Maggi, Kitkat, Maggi sauces, and its portfolio of coffee brands witnessing “double-digit” growth.

The investment includes ₹700 crores the company announced last year in setting up a new plant for its packaged noodles brand Maggi.

While Britannia Industries has signed a MOU with the Tamil Nadu government to increase its investment in the state. The company’s portfolio of cookies, bread, cheese, and other

dairy products remained in demand during the first half of the year. The food giant has announced that it has enhanced its investment plans from ₹300 crore to ₹550 crores over a period of 7 years in Tamil Nadu.

Food and beverages major PepsiCo is “extremely optimistic” about the future of the Indian packaged food market and increasing investment at its new greenfield snacks plant in Uttar Pradesh to ₹814 crores to meet increasing demand.

The company is committed to double its business from snacks business in India and also increasing the capacity of existing food plants in West Bengal and Maharashtra, and it has additionally proposed to set up a Greenfield manufacturing facility in Assam.

Nepal-based CG Corp Global that makes Wai Wai noodles said it is expanding capacity in four of its existing plants—including Assam, Ajmer, Chittor, and Purnia—a process that will take over a year to complete.

The region wise capacity expansion will help the noodle maker with an additional 35% capacity for its India operations.

Most foods companies, unlike other FMCG firms, benefitted as in-home consumption spiked early on in the pandemic—even though out-of-home sales and institutional sales slumped.

LT Foods Ltd that sells the Daawat brand of packaged rice apart from organic staples said in-home consumption of rice increased by 1.5-2 kilos per household during the lockdown, according to third-party data available with the company. The company has invested Rs12-15 crore in increasing capacity of packaging units for small packs. LT foods invested in more packaging facilities in Europe, India, and some in the USA.n

November 2020 | Food And Beverage Matrix

YUVRAJ SINGH INVESTS IN A FOOD STACK NUTRITION BRAND CALLED “WELLVERSED”

Y

uvraj Singh, one of the best Indian cricketers has turned into an entrepreneur and he has invested in a food stack nutrition brand called “Wellversed”. The pre-series investment from Singh’s YWC Ventures values the two-anda-half-year-old startup at Rs.100 crore. Also investing, Singh will be the brand ambassador of the startup for 3 years and will be closely working with the founding team to scale the business.

The funding will help “Wellversed” scale expansion into newer markets, upgrade technology and strengthen the company’s supply chain and research and development.

The company has already gained a strong presence in metropolitan and tier-1 cities and aims at expanding across tier-2 cities as well as entering new international

markets in the future.

Yuvraj understood the importance of maintaining a good nutrition regime for our overall health and wellness while battling with cancer.

“Wellversed” is redefining the way nutrition and food products are crafted.

“Wellversed” has products that span across 8 nutrition regimes with its health food brand Ketofy. The company fulfills 50,000 product units per month and has witnessed a robust growth of over 250% in the last year.

The brand has facilitated more than 12,000 health transformation plans for weight loss, skin health, hair care and sexual health, over 40% of the company’s revenue is direct-toconsumer through their own website.

“Wellversed” products are available across 25 online channels including their own website, Amazon, LBB, Big Basket, 1MG, Healthkart, Qtrove, Milk Basket, and more.n

TEA TRUNK’S NAVRATNA TEA COLLECTION: GIFT BOTH TASTE & HEALTH THIS DIWALI

T

ea Trunk’s brand new festive addition, the Navratna Gift Box, is an exquisitely designed, paper-art box that’s inspired by the rich treasures of India’s gardens. The box holds a collection of 9 unique and completely natural tea blends and herbs, sourced directly from gardens across the country. Every pack of tea taken out of the box uncovers a new botanical treasure etched on paper, and all the layers finally unfold to depict the rich landscape from where the teas come.All the 9 tea blends and herbs in the Navratna Gift Box have been carefully picked by tea sommelier Snigdha Manchanda, keeping in mind the taste profiles of the ingredients and their distinct health benefits. For instance, the Saffron Kahwa Green Tea and Apple Spice Black Tea are perfect winter-time drinks, while Rose Petals and Marigold Green Tea are good for boosting digestion after a big, festive lunch.With no added flavours or sugar, all the ingredients in the collection are vegan and keto-friendly. The teas and herbs are thoughtfully packaged to preserve the nutrients as well as the environment. Promoting the idea of allowing ‘nature to nurture’, the box is the perfect gift not just for tea lovers but for all those who are putting their health first this festive season.

About the Box: Priced at Rs 799 plus taxes •

• • •

Each box contains 10g samplers of the following: Marigold Green Tea, Saffron Kahwa Green Tea, Apple Spice Black Tea, Masala Chai, Hibiscus Petals, Rose Petals, Mango Mint Green Tea, Chamomile Herb Tea, Jasmine Green Tea. Teas in the box can be customised for larger orders.

Eco-friendly packaging.

No dairy or added sugar in the ingredientsn

10

November 2020 | Food And Beverage Matrix

TRAINING- CONTENT DEVELOPMENT AND DELIVERY

Manan Bajaj, Director

Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbai.

T

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

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

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

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

•

•

A. TRAINING DEVELOPMENT

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

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

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

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

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

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

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

How training needs arise

•

Correcting existing problems using infrastructural upgradations and engineering controls

•

Provide adequate resources to work in appropriate manner.

•

Adequately enforce defined rules

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

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

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

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

•

•

•

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

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

examples of external factors that require training: New legislation, Changes to legislation, Competitor activity, Change is standard requirements and enhances customer expectations etc

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

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

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

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

•

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

•

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

Employees can provide valuable information on the training they need..

What about supervisor and manager training?

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

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

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

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

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

Narrow the focus with goals and objectives Once the kind of training that is needed has been determined, it is equally important to determine what kind of training is not needed.

Employees should be made aware of all the steps involved in a task or procedure, but the training should focus only with those steps on which improved performance is needed.

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

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

Goals and Objectives: What's the difference?

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

What is a goal?

A goal is nothing more than a wish.

We’ve all stated goals like, “I wish I could lose some weight,” from time to time. Goals are broad in the sense that they state general intentions. They are not specific enough to be measured.

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

Goals are appropriate for general Contined to page no 11

Food And Beverage Matrix | November 2020 Contined from page no 10 12

instruction because this type of training does not require measurement of observable, measurable outcomes.

Goals are normally unnecessary when developing specific technical safety training because they are too general in nature and therefore, insufficient.

Technical safety training that teaches specific procedures requires written objectives to make sure employees are proficient.

There are two basic types of goals: A training goal is a general statement about what the trainer wants to do.

It states how the trainer will achieve the intended outcome of training. A learning goal, on the other hand, is a general statement about what the trainer wants each student to know and/or do. It summarizes what the learner, not the trainer, will know or be able to do.

What’s an objective?

Training requires evaluation of student knowledge and skills at the end of training while in the learning environment. An operational objective is similar, yet much more specific, than a goal. Operational objectives describe time limits, performers, test conditions, behaviors, and performance standards.

There are two basic types of objectives: A training objective is a specific statement describing what the trainer is going to do during or immediately after training. A learning objective is a specific statement describing what the learners will know and/or be able to do after training. It describes results, rather than the means of achieving those results.

Ex- (1) At the end of the training session, (2) without help, (3) each student (4) will list (5) in proper order, all steps of the hazard analysis procedure.

•

•

•

The objective states a time limit.

Example: “At the end of the training session” The objective specifies the conditions of performance.

Example: “without help” The condition identifies any prerequisite information or experience necessary for the training event. It specifies what tools, working aids, assistance, supervision, and physical environment is given to the learner to perform. It describes the assistance or supervision (if any) the learner will receive to perform.

The objective identifies the performer(s). Example: “each student”

•

•

The objective contains one or more action verbs. Example: “will list” The objective specifies an acceptable standard of performance. Example: “in proper order, all steps of the hazard analysis procedure.”

Here’s a sequence to help you remember to include all five criteria in a learning objective:

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

This means you'll need to include a "hands-on" learning activity to show employees’ how to do things. It also means you'll need to give them a chance to practice the procedure or task they're learning. Makes sense, doesn't it?

Training Presentation Strategies You now know basically what subjects to employees, but which presentation strategy is going to work best for you? Let's take a look at several alternatives: Formal classroom training: In many cases, formal training in-house or from an external source can get learners trained quickly when needed.

Classroom training is best if the class is composed of students from different departments or facilities.

11 good faith effort to comply with standards. Strong documentation can also help the employer defend against claims of negligence or any complaint. Documentation can also supply an answer to one of the first questions a concerned personauthority, customer representative or an auditor will ask: “Was the involved employee or team adequately trained to do the job?”.

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

Sequencing- Don’t put the cart before the horse Sequencing training content and material is almost as important as the content itself. And, it can defeat the purpose of a training program if it is not carefully thought out. Trainers should be concerned about the logical sequencing of training, because if the lesson does not unfold in a building, reinforcing way, learning may be less effective. Consider the basic sequencing strategies: a) General to the specific; b) Simple to Complex; c) Theory to Practical application; d) Known to unknown concepts, ideas or processes and e) Step by step

Get Ready Let us review-“when, where, what, how and why” Firm up the “when”, Decide on what kind of training is best for the subject and Determine who will be participating in the training

On-the-job training (OJT), Mini Positioning of participants training sessions and Computer based tables: training (CBT)

Three important training requirements No matter the training strategy used, it's important to make sure employees get practice before they are actually asked to work in the environment.

Three of the most important are: Demonstration, Retraining and Certification. it's not only your responsibility to help protect products, employees, it's also your obligation to help protect the employer. One of the best ways to do that is to ensure strong training documentation. It's not just a good idea for the employer to keep complete and accurate records of all training, it's required by all standards, customers and authorities as well in some specific cases. Records can provide evidence of the employer’s

Board room arrangement is used often, but not well suited for training because many participants are

located far from the trainer and all participants must turn to watch the instructor. You may be “stuck” with this setup , so try to make best of it by limiting the number of participants and, if possible, separating the tables in sections.

Classroom setup allows 10-150 participants to take note notes and works best for lecture, presentation or demonstration. This arrangement requires lot of space per participant.

Small group arrangement is great for small classes, This arrangement encourages interaction. The trainer will be able to connect with participants very easily.

A group horseshoe arrangement facilitates breakout sessions for group interaction when there is only one room for plenary and small group discussion sessions. Seat may be placed all around the table or only around the half facing the half facing the stage to make switching between presentation and group discussion easier.

Get Set

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

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

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

Prepare the mind by putting everything in perspective with a little self-talk. Tell yourself participants are here to learn from you, they want you to be good trainer, because they’ll

Contined to page no 12

12

November 2020 | Food And Beverage Matrix

Contined from page no 11

•

learn more that way. Focus on them and making sure they understand the material. Don’t worry about your performance, you’re just the messenger.

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

Prepare the body, Get familiar with the training environment, including lighting, temperature, and layout of the classroom. You can do this during your practice session and also by arriving early on the day of training to check that everything is in order. Drink fluids to soothe your vocal cords and prevent a dry and sore throat from extensive talking during the session. You may also want to learn relaxation techniques and develop a standard ritual before training sessions to relax and prepare yourself.

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

• • • • • • • • • •

•

Thanks them for coming!

Introduction: “Getting around,” and emergency procedures.

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

Thank them for coming!

Problem: Stress-induced anxiety Every trainer has to conduct training the first time. We call this “paying your dues”. You can’t get around it so you may as well not delay it.

You’ll normally experience some degree of anxiety about unanswered questions as you prepare for the session, when a room full of people will focus their attention on you. Thoughts about having too much or too little time, how you look, or how your audience will “like” you, may cause symptoms of stress. Symptoms of stress include- Nervous stomach, sweating, tremors in the hands and legs, faster breathing and increased heart rate.

How to reduce anxiety associated with training?

Right from the start, give up the belief that you have to be perfect or that you must know everything about the topic. It’s just not true. Even experienced trainers occasionally make mistakes and really “screw up,” but they know how to roll with it. They don’t condemn themselves when they make those mistakes.

The big secret is to accept the fact that mistakes are going to happen.

As you take the courses, you will undoubtedly see a mistake here and there. Let me know about it.

I love it when a participant points an error. Why? It gives me the opportunity to correct the error and that improves the quality of the training. Naturally, I’m thankful for it. I thank participants all the time! Accept the fact that you are going to make mistakes and develop the ability to recover from your mistakes quickly, with grace. I personally think that to be perfectly human, is to be perfectly imperfect.

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

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

• • •

•

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

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

Below are some points to remember about closed questions.

• • •

This type of questioning closes off discussion.

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

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

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

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

Problem situations have something

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

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

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

Too little participation- When one participant is too vocal, other may not feel confident, adequate or otherwise comfortable participating so they remain silent. A non-participative participant’s valuable inputs may be lost from the group. Silent participants may feel stressed and not be motivated to participate and as trainer you will not be able to accurately assess the degree of learning that’s taking place when participants are silent.

•

•

• • •

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

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

Finish with the bang!

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

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

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

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

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

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

Keep reading, Bye

Manan Bajaj

Food And Beverage Matrix | November 2020

13

FRESH FISH & MEAT BEING DELIVERED BY FRESHTOHOME TO INDIA, SAUDI ARABIA

F

was actually $94 billion, explained Kadavil.

reshToHome that delivers fresh fish and meat, is an e-commerce platform that raised a $121 million Series C round of funding in what the company is hyping as the largest-ever Series C funding in India consumer technology.

Shan Kadavil the Co-founder and CEO and some of his other cofounders met while working at Zynga.

Much quantity of meat sold in India is fresh and is managed in unhygienic conditions. In wake of this, Bangalore-based FreshToHome’s marketplace aims to supersede the middlemen by enabling its sellers to source and sell high-quality meat and fish directly from livestock farmers and fishermen, Kadavil stressed.

“The market is unorganized right now, and the supply chain is complex,” he said. “From the time that the fish travels from the coast to the city, there are three levels of middlemen before it is sold to the consumer. You also can’t keep meat outside for longer than 30 minutes without some kind of chill, so you have to add preservatives. We are changing that”.

“FreshToHome has grown four times in the past year and has captured about $80 million in annualized sales while managing 1.5 million businessto-consumer orders per month in most major Indian cities and in the United Arab Emirates”, he added.

The round of meeting was led by the principal investment arm of the government of Dubai, Investment Corporation of Dubai, Investcorp, Ascent Capital, U.S. International Development Finance Corp. (DFC), the Allana Group, and other investors.

In addition, existing investor Iron Pillar contributed $19 million to the round.

Iron Pillar in 2019.

The investment gives the company a total of $151 million raised since it was founded in 2015. That includes a $20 million Series B round led by

While people think India includes mostly vegetarian eaters, the consumer market size of the fish and meat segment in that country in 2019

“DFC’s first equity deal with FreshtoHome demonstrates the power of our new equity tool to drive development and advance U.S. foreign policy,” said DFC CEO Adam Boehler in a written statement. “This project will support economic growth and strengthen agricultural supply chains in a key U.S. partner”.

The purpose of the new funding will be used in the expansion of the business. It will go toward expanding into more cities on Indian soil, the first of which being Calcutta and then into Saudi Arabia. Also in the expansion project, the company is looking to deepen its supply chain in chicken as well as mutton. The company has offices across India and also locally in the UAE and Dubai.

“COVID was a tailwind for us,” Kadavil said. “Most fish and meat consumption is from wet markets, which are crowded, so there was a big move to contactless delivery. The meat market is 0.3 percent in India, so there is huge room to grow. We are targeting $200 million in annual recurring revenue.”n

FSSAI TO MANDATORILY LIMIT TRANS-FATS CONTENT IN FOOD ITEMS

T

he central government is likely to roll out regulations for limiting Trans-fatty acids (TFA) or trans- fats in food items by this month.

The Food Safety and Standards Authority of India (FSSAI), will mandatorily limit Trans-fats content in food items and oils to three percent by 2021 and two percent by 2022, against the present limit of five percent.

According to Arun Singhal, CEO, FSSAI, its time that the industry becomes more innovative and find ways on how to reduce trans-fats from food items. FSSAI is working on the final regulations which are likely to be released by this month.

The objective is to decrease transfat content in foods and oils to two percent by 2022, which is one year earlier than the World Health Organization’s (WHO) target.

Reducing transfats from food items is not an impossible task. We have internally estimated that even in products that are assumed to be unhealthy, such as jalebi and samosa, some producers have managed to keep the transfat levels within two to four percent. Even some reputed chocolate brands are trans fats free,”

Singhal said.

He added, “This means a tweak in manufacturing processes, accompanied by innovation can lead to a reduction in these levels. Also, we have been hand holding the industries and helping them through a series of webinars. Singhal also said the government will provide industries sufficient time for preparation.

Last year, the regulator had proposed a draft regulation to limit trans-fats in food products through an amendment in the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations. While limiting transfat content has been voluntary till now, the new regulations will make the requirement mandatory for food business operators.

Trans-fats raise bad (LDL) cholesterol levels. They also lower good (HDL) cholesterol levels. High LDL along with low HDL levels can cause cholesterol to build up in blood vessels, increasing the risk for heart disease and stroke.

One in four deaths in India, according to a Lancet study, is due to cardiovascular diseases (CVDs).

There are two broad types of trans-fats found in foods — naturally-occurring

and artificial trans fats — according to the AHA. Milk and meat products, for instance, have naturally-occurring Trans fats.

Artificial trans-fats (or trans fatty acids) are generated in food items during the industrial process that adds hydrogen to liquid vegetable oils to make them more solid.

The artificial trans-fats can be found in several food items, including doughnuts, cakes, biscuits, pizzas, and cookies. Usually, their presence

is listed on food labels expressed as trans fats per serving or as ‘partially hydrogenated oils’.

While it is impossible to remove the naturally-occurring trans fats, our objective is to limit or remove artificially occurring trans fats,” Singhal said.

FSSAI has been working on three main agendas that include the fortification of food items, issue of High Fat, Sugar, and Salt (HFSS), and trans-fatsn

14

November 2020 | Food And Beverage Matrix

KHICHDI VARIANTS WITH CATCHY ANTHEMS FOR EACH OF THE TEAMS UNDER KPL 2020

T

he Khichdi Experiment by Ola Foods, the food-first company and a part of Ola – steps up the excitement of this ongoing IPL season with its signature Khichdi variants along with catchy anthems for each of the eight IPL teams under the new campaign Khichdi Premiere League 2020. The campaign aims to uphold the spirit of cricket and take the whole match-day snacking experience to a new level.

new level.

Every khichdi is unique in its ingredients and taste, therefore embodying the regional flavours of the state that these teams represent.

From RCB’s Bisi Bele Bath to KKR’s Bengali Panch Phoran Khichdi, the KPL offers an exciting array of khichdi variants infused with the modern twist of flavours and the

excitement of cricket. Few other notable variants includes a modern fusion such as Mumbai Indian’s Pav Bhaji Khichdi, Rajasthan Royal’s Leshun Aur Hare Pyaaz Ki Khichdi, CSK’s Sambar Khichdi, Sunrisers Hyderabad’s Khatte Dal Ki Khichdi and KXIP & Delhi Capital’s Langarwali and Tadkewali Khichdi respectively.n

With revivification in progress, in the Covid times, the cricket world in India is enjoying the 13th season of the Indian Premier League that is being played away from the shores of the nation, in the UAE. While the match-watching experience has been restricted owing to the social distancing norms, the IPL fever remains the same and the fans never fail to celebrate the potpourri of cricket and food.

Interestingly, as people have adjusted to the new way of enjoying the match from the comfort of their homes, by offering food that is wholesome, exciting and adding on to tadka of supporting the team spirit, one can take the whole IPL experience to a

CARLSBERG MARSTON’S BREWING COMPANY NAMES PAUL DAVIES AS CEO

T

he merger between Carlsberg UK and Marston’s to form Carlsberg Marston’s Brewing Company has been completed, and the joint venture has appointed Carlsberg executive Paul Davies as its CEO. The £780 million merger was initially announced in May, and was approved by the UK’s Competition and Markets Authority last month. Carlsberg Marston’s Brewing Company will bring together international, national and regional beer brands from the two companies’ portfolios, and will have access to Marston’s nationwide network of pubs.

Davies joins the new joint venture following a spell as managing director at Carlsberg Poland, a role he has held since 2019. Davies has previously held other roles at Carlsberg in the UK and Sweden, and he also served as the vice-president of craft & speciality at Carlsberg Group.

Davies will lead a management team which includes executives from both Carlsberg and Marston’s Brewing Company (MBC). Former MBC managing director Richard Westwood has been appointed as chief operating officer, integration; Adam Stubbs has

been appointed chief financial officer; while current Marston’s CEO Ralph Findlay has been appointed as nonexecutive chairman of the new joint venture.

Following the completion of the merger, the former managing director of Carlsberg UK, Tomasz Blawat, has opted to leave Carlsberg. Blawat will reportedly support the integration process until the end of this year.

Paul Davies, CEO, Carlsberg Marston’s Brewing Company said: “This is a significant moment for us as

we create a new, better beer company, with a sustainable future in UK brewing. We have a rare opportunity to create a unique beer business which combines over 300 years of brewing heritage and an unrivalled portfolio of brands, each with authenticity and provenance.

“I am delighted to lead Carlsberg Marston’s Brewing Company with the support of a new, experienced management team. We would like to thank Tomek for leading the transaction process over the past 12

months, and we wish him well in his future endeavours back in Poland.

“Today is the start of our journey towards Carlsberg Marston’s Brewing Company becoming the UK’s best beer platform; and whilst together with the wider beer and pub industry we will need to navigate a deeply challenging time ahead, as a result of the impact of Coronavirus, we will aim to help our customers to grow by offering an unrivalled portfolio of premium beer brands, excellent customer service and route to market scale.”n

16

November 2020 | Food And Beverage Matrix

ROYAL DSM UNVEILS BRAND STRATEGY WITH QUALITY, SOLUTIONS & EXPERT SERVICES

R

oyal DSM launched a new brand campaign targeting the human nutrition and health markets. The concept reflects the company’s evolved strategic direction in human nutrition and health as an end-to-end partner within the value chain, by championing the purpose behind the products that help solve the world’s greatest nutritional challenges and keep the growing global population healthy.

Following significant growth through new product development and a strategic focus on key market segments and selected acquisitions, the new brand strategy includes restructuring the company’s broad human nutrition and health portfolio around three key pillars: high-quality products, customised solutions and expert services. It reflects the company’s position as a reliable, innovative, purpose-led partner and communicates how the extended capabilities include endmarket expertise across its early life nutrition, food and beverage, nutrition improvement, dietary supplements, pharmaceuticals and medical nutrition segments.

Philip Eykerman, president, DSM Human Nutrition and Health, said, “Our organisation has undergone significant growth in recent years, building on a strong, decadeslong legacy in the nutritional ingredients market but we know that it takes more than ingredients to create brighter, healthier lives for consumers worldwide. By recalibrating our positioning, we aim to demonstrate the added value that we can bring when co-innovating with our customers at every stage of development – from concept to consumer.”

The ‘Products with Purpose’ campaign brings the company’s end-market expertise to life through

a range of concepts that express how the company sees the individual impact of every human nutrition and health product in a distinct and engaging way. By drawing attention to purpose, it demonstrates the company’s unique understanding of the humanity of the end-consumer and the real life benefits that nutritional products may have on the health and wellbeing of people worldwide.

The ‘Products with Purpose’ creative will be rolled out across multiple touchpoints including trade press, digital advertising and social media, inviting customers to learn more about how partnering with the company with its broad offering can ignite growth through co-innovation.

Maha Elkharbotly, vice president, business line, specialty nutrition, DSM Human Nutrition and Health, said, “Where our competitors see each product as merely an item on a shelf, we are able to see beyond that to reveal the greater purpose behind what we do at DSM. Rooted in our values of responsibility, sustainability and value, the ‘Products with Purpose’ strategy aims to elevate the customer experience and cement our place as a key strategic partner for the human nutrition and health market.”

An important example of how the company is innovating to help its customers create products with purpose is its investment in

personalised nutrition solutions.

Recent advances in digital technologies and data availability, together with people’s growing desire to take charge of their own health and wellness, have resulted in considerable momentum in this emerging field.

The company has embarked on several launches of personalised nutrition platforms with key partners.

The most recent is a holistic immunity solution that combines lifestyle elements and tailored nutritional recommendations targeted at employee benefit programmes, including the company’s own.

James Bauly, head of personalised nutrition, DSM Human Nutrition and Health, said, “With immunity in the spotlight more than ever before, a personalised approach to nutrition through specific nutrient formulations has the potential to truly support consumers in optimising their health for a more resilient future.

Personalised nutrition requires expertise across multiple disciplines such as diagnostics, data acquisition, manufacturing and distribution to ensure the development of truly personalised products that will empower consumers to make datadriven, conscientious choices that can positively impact their health.

We are continuing to invest in this space to build on our position as the only fully-integrated platform partner in this field, with a robust pipeline of end-to-end solutions across multiple health benefits.”

Where other providers merely see products, the company sees purpose. As a reliable, end-to-end, innovative, purpose-led partner, the company offers a broad portfolio of science-backed products and customised solutions powered by expert services uniquely aimed at supporting your entire product life cycle, from concept to consumer.

This takes more than ingredients; it takes a partner.n

NINJACART INTRODUCES FOODPRINT END TO END FOOD FOOTPRINT TRACEABILITY

C

ovid-19 and its impact on every aspect of human life has made people view every decision of purchasing in light of health and safety. Companies are continuously looking at how the world will view health in the future while developing products and businesses. In India, we need regulation and standardisation in the agri supply chain, over and above material goods such as cosmetics and cars.

It is high time that we focus on the real issue which needs immediate attention and that is the safety of fresh produce. We have to imbibe the thought that there is no food without food safety in our consumer's minds as well as farmers. We cannot ignore the fact that there are an estimated 600 million cases of foodborne diseases that occur annually worldwide.

Unsafe food is a threat to human health and this has been reaffirmed by the current crisis the world is dealing with. This concern can only be resolved when international bodies, governments, producers, and consumers consider it as equal responsibility.

Ninjacart’s ‘FoodPrint’ traces right from, who is the farmer, when was it harvested, the truck that carried the produce, the warehouse that processed it, the helper who handled the product at the warehouse, a retailer who brought the product, and how it was delivered to the consumer’s doorstep. With the help of cutting edge technology such as RFID tags, a product is mapped right from the time a farmer brings the produce to the collection centres and the same foodprint ID is kept intact till it reaches the retailer and then the consumer. All this is possible by entering the order number that one receives on the RealtimeFootprint Viewer on the website www.ninjacart. com under the traceability tab.

The next step to add to the traceability would be FarmPrint and ResiduePrint.

The company endeavours to build durable and scalable infrastructure which will take another 3 to 4 years to get safe food with the highest possible reliability on the plate of first million customers of India’s ecosystem.n

Food And Beverage Matrix | November 2020

BOSTIK INTRODUCES FOOD TOUCH H18 SERIES FOR DIRECT FOOD CONTACT LABELS

B

ostik has launched Bostik Food Touch H18, a new series of hot melt pressure sensitive adhesives (HMPSAs) for applications such as direct food contact labels. Fruit and vegetable adhesives are classified as either direct or indirect food additives and must meet specific food-grade standards and requirements.

The series is compliant with local standards for food safety, including GB9685-2016, the Standard for the Uses of Additives in Food Contact Materials and Articles in China. GB9685-2016 sets a positive list of additives that can be used to produce various food contact materials and articles as well as their use scope and restrictions. This ensures that the substances in direct contact with food do not harm human health nor affect the composition, structure, colour and flavour of food.

It offers a wide application temperature range and can be applied to many surface types, making it suitable for common face stock materials. The series also offers good resistance to fruit essence and has no residue when removed from the fruit or vegetable – a basic but key consumer requirement that needs to be met.

It has well-balanced initial tack, peel and shear performance and performs well in low to semifreeze temperature. Like all label adhesives, it possesses excellent die-cut, matrix stripping abilities and is formulated for minimal to no haloing and curling.

Due to the tackiness of the adhesives, the labels do not fall off or curl up during long-distance transportation. Additionally, one of the key features of the new smart adhesive series is its excellent converting and die-cut performance using linerless labels, resulting in lighter labels that can be transported easily.

Jina Wu, business director for Tape and Label, Asia Pacific, Bostik, said, “The launch of Food Touch H18 comes at a time where consumers are putting more value in the food they consume. This is why food labels are important, as they convey useful information to the consumers. As such, label manufacturers need to ensure that the labels they use do not fall off, have a well-balanced initial tack, peel and most importantly, are compliant with international standards for food safety. At Bostik, we strive to provide smart solutions to help our customers meet consumers’ needs. Through Food Touch H18, we will continue that momentum to maintain the high standards of their produce labels.”

In conjunction with iFresh Asia Fruit and Vegetable Industry Expo, Rock Wei, R&D director, Bostik APAC Industrial Adhesives, will be presenting on the following topic, ‘Bostik Adhesives Supporting you on Sustainable Packaging’.n

17

THIS DIWALI, DELIVER HAPPINESS WITH MAD OVER DONUTS FESTIVE DONUTS

M

ad Over Donuts decided to sweeten things up with its refreshing Diwali donuts.

The brand has curated a limited edition range of donuts that comprise 3 mouth-watering flavours that will perfectly complement the Diwali celebrations.

Divine Motichoor -- A vanilla donut dipped in white chocolate and filled with Motichoor custard, topped with Motichoor Ladoo all over and pistachio flakes.

Delightful Katli – A vanilla donuts dipped in dark chocolate and filled with Kaju Katli milk chocolate ganache, topped with Kaju Katli and dark chocolate ganache shells.

Soanpapdi Pataka – A vanilla donut dipped in milk chocolate and filled with soanpapdi milk chocolate ganache, topped with soan papdi rosette and pistachio flakes.

Along with Diwali donuts, the brand offers exclusive festive boxes that are just the perfect for gifting this festive season. Bites is a beautiful box of 18 bite-sized donuts with most popular flavours. The Signature Box of Bites is also a box of 18 chocolate bitesized donuts perfect for a chocolate lover.

Keeping in mind the current scenario, all stores are maintaining the highest

hygiene and safety standards, and are offering contactless delivery options at the store level.

All products the brand offers are 100 per cent eggless and freshly made. You can also order them from the comfort of your home, through Zomato or Swiggy or by visiting www.madoverdonuts.com. n

MILMA DECIDE TO BUILD MILK POWDER FACTORY IN MALAPPURAM The state government of Kerala is all set to start a modern milk powder factory in Malappuram.

The decision to construct a state-of-the-art factory with an investment of Rs. 53.93-crore facility under the Milma’s Malabar Regional Cooperative Milk Producers’ Union (MRCMPU) comes when the dairy industry is already witnessing a slump in milk consumption amid the lockdown.

Dairy Development Minister K. Raju, who summoned the meeting here on 3rd November 2020, said the state government had decided in principle to implement the project in association with the National Bank of Agriculture and Rural Development (Nabard) using the latter’s infrastructure development fund.

Mr. Raju said the decision to establish a new factory was made as the existing facility meant for the purpose in the State had remained nonoperational for a long due to outdated technology.

The Minister said, a manufacturing unit for milk powder is crucial for the State as it neared its target of achieving self-sufficiency in milk production. Besides, milk production is always an all-time high requirement, necessitating the need to preserve excess milk as powder.

Nabard Chief General Manager Balachandran, Milma’s MD Patil Suyog Subhashrao, Director of Animal Husbandry K.M. Dileep, Director (incharge) of Dairy Development M. Prakash and Dairy Development Secretary Tinku Biswal were among those who attended the meetingn

18

November 2020 | Food And Beverage Matrix

PARKER

CREATIVE

PROFESSIONAL

GRAPHIC DESIGN

STUDIO Gr a ph i c D e s i g n i n g Se r vi c e

SERVICE FOR ALL KIND OF BUSINESSES

Visiting Card | Letterhead | Brochure | Catalogue | Menu Card

Newspaper / Magazine Ad | Poster | Flyer | Social Media Post

Magazine | Tabloid Magazine | Banner / Standee Design | Billboard

+91 7666 999 411 PRASHANTRPARKER@GMAIL.COM PARKERCREATIVESTUDIO@GMAIL.COM

Food and Beverage Matrix

Published, Printed by Dhiraj Dubey at B.K. Chawl Laxman Mhatre Road Navagaon Dahisar West Dist - Mumbai 400 068. State - Maharashtra Printed at Kalakshi Printing Works 205 Gopal Industrial Estate, I. B. Patel Road, Goregaon East. Mumbai 400 063 Sales Office: Divyansh Infomedia A/202 Om Nageshwar Appartment Near Mandli Talav Bhyander West Mumbai 401101. Maharashtra Contact: +91 98699 87731, +91 88506 09866 Sub Editor : Mukti M Bajaj News Journalist : Ritu Mishra

Rupen Sanghvi

Datta Krishna Ukkoji

Lyod Faria Marketing Executive : Ramesh Patel Editorial Correspondent : Veena D Designer : Prashant Parker Circulation Manager : Shreya D. Administrative Division : O.P. Dubey

Advisory Board

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

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY India's Leading B2B Monthly Newspaper.

1 Year (12 Issues) Rs 600 (By normal post), For other countries $ 100

2 Year( 24 Issues) Rs 1200

(By normal post), For other countries $ 210

3 Year(36 Issues) Rs 1500

(By normal post), For other countries $ 280 Name......................................................................................................

Designation...........................................................................................

Organisation.........................................................................................

Address.................................................................................................. ...................................................................... ......................................... ................................................................................................................

City................................................... Pincode ...................................

State ........................................... Mobile: ............................................

Phone: .......................... E-mail Id.....................................................

I am enclosing my DD/Cheque No. ................................................

Dated ....... /......./ ......... For `...........................................................

Drawn on Bank: .................................................................................

Branch ...............................................................

In favour of Divyansh Infomedia

Food And Beverage Matrix India’s leading B2B Monthly Newspaper is pleased to present you, a special section for colour Classiffed Advertisment For further details contact

Dhiraj Dubey 09869987731

dhiraj.divyanshinfomedia@gmail.com

Kenray India, D 273 T.T.C Industrial Area, MIDC Turbhe, Navi Mumbai Dist. Thane, Maharashtra 400 705, India.

T +91 22 61524430 M: +91 8983338833 E: nikitpawaar@kenrayglobal.com W: www.kenrayglobal.com