September 2018 Issue

FOODANDBEVERAGE MATRIX RNI No: MAHENG/2018/75095

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 1 / Issue 7 / Mumbai / September 2018 / Pages 28 / INR Rs 50/-

RS 51,077 CRORE NEEDED TO OPERATIONALISE NATIONAL ACTION PLAN FOR DAIRY

V

ast opportunities exist today for dairy entrepreneurs, and in order to concretise these opportunities and help double the incomes of dairy farmers, Rs 51,077 crore is needed to operationalise the National Action Plan (Vision-2024).

This was stated by Radha Mohan Singh, minister of agriculture and farmers’ welfare, Government of India, at the inauguration ceremony of the Dairy Processing and Infrastructure Development Fund (DIDF), which took place in New Delhi recently.

Singh said that as a result of the announcement of Union Budget 2017-18, the Department of Animal Husbandry, Dairying and Fisheries (DADF) started the DIDF with an outlay of Rs 10,881 crore. Under this, the first installment of Rs 440 crore was given to the National Dairy Development Board (NDDB).

He added that with this scheme, 95,00,000 farmers in about 50,000 villages will benefit. In addition to this, many skilled, semi-skilled

and unskilled workers will get employment, directly and indirectly.

An additional milk processing capacity of 126 lakh litre per day, milk drying capacity of 210 metric tonne (MT) per day, milk chilling capacity of 140 lakh litre per day shall be created.

Under this scheme, milk cooperatives will be provided financial assistance of Rs 8,004 crore in the form of a loan at 6.5 per cent interest, which will be reimbursed over a period of 10 years.

The government has also given a provision of interest subsidy on loans.

Till now, 15 sub-projects with a total approved outlay of Rs 1148.61 crore pertaining to three states, namely Karnataka, Punjab and Haryana, have been sanctioned. Of these five are in Karnataka (with an outlay of Rs 776.39 crore), four are in Punjab (with an outlay of Rs 318.01 crore) and six are in Haryana (with an outlay of Rs 54.21 crore).

Singh informed that the implementation of the World Bankfunded National Dairy Plan Phase-I scheme was also being done by

NDDB through the state government’s cooperative milk organisations/milk federations. The government is now implementing this scheme in 18 states from the earlier 14 states.

The implementation of the National Programme for Dairy Development (NPDD) is being done by the state’s cooperative/milk federations. Under this scheme, an assistance of Rs 560.46 crore was given between 2014 and 2018 for the development of cooperative milk committees and incentives to increase the number of milk producers and processing and refrigeration capacity.

The minister said that in order to increase production, under the flagship scheme, Rashtriya Gokul Mission, 10 semen centres have been identified for the production of sex-sorted semen for the production of more female animals. Also, 20 embryo transfer technology (ETT) centres are being set up for the production of high genetic merit bulls of indigenous bovine breeds. Besides, Induschip has been developed for genomic s election of indigenous breeds and 6,000 dairy animals have been genetically evaluated using Induschip.

Singh also added that under the Rashtriya Gokul Mission, the current government, till March 2018, approved projects worth Rs 1,600 crore in 29 states, out of which Rs 686 crores has been released. 20 Gokul Grams are also being established under this scheme.

Apart from this, for the conservation of indigenous breeds, two National Kamdhenu Breeding Centres, one in Chintaladevi, Andhra Pradesh, and other in Itarsi, Madhya Pradesh, are being established.

The minister also asserted that the e-Pashuhaat portal, launched in 2016, was a landmark initiative.

It is playing an important role in connecting breeders and farmers. He appealed to the members present to speed up efforts to achieve the goal by 2022.n

2

September 2018 |Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers,

Editor’s Note

Hello and Thanks to one and all for continuous support.

Good to see and would like to share experience of summit, where complete value chain of flexible packaging (including raw material producers, converters, machinery manufacturers, Additive and adhesive suppliers, printing machine manufacturers, END USERS and FMCG companies) participated to discuss the theme of “Sustainable Future of the Flexible Packaging Industry” elaborating the issues like Plastic Ban, the current mega trends, their impact on the future of the plastic packaging industry, the circular economy and environmental

problems related to plastic packaging industry and how these problems can be converted into opportunities.

It was also discussed that quantity of waste plastic is accumulating rapidly and time-bound program to tackle plastic waste management is need of the hour. Eminent speakers from different parts of the world also shared how these issues are handled in other countries.

As currently there is no alternate to plastic- the major thrust should be on 1) Creating an efficient and sustainable infrastructure for collection and disposal is essential so that waste can have some value (buy back value to be declared) and collected waste can be recycled for alternate use as appropriate 2)

Creating ecosystem for educating public regarding the environmental concerns and waste segregation at source and 3) modification of films using single material in different layers can give better sustainability without losing the barrier properties, to start with.

The government along with all stakeholders of the value chain including end users seems to be aligned to the environmental concerns and all set to take it forward with great responsibility keeping the objective to safeguard our Planet “The Earth”, in mind.

I would like to urge, all readers to do their small yet significant effort in this direction.

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 Bajaj

e t Issu th x e N Our 2018 Mon ne

Pu ber Octo ustry Expo i umba Ind

yM Dairy nolog h c e ink T & Dr

JHARKHAND TO GIVE 50 PER CENT SUBSIDY TO INVESTORS IN THE FOOD PROCESSING SECTOR

J BADAL–MOHALI SOON TO GET VEGETABLE PROCESSING FACILITY WORTH RS.350CR

H

arsimrat Kaur Badal, Union Food Processing Minister said a Spanish company is ready set up a Rs. 350 crore vegetable processing facility at Mohali in Punjab, which will help the farmers.

During her visit to a Spanish food processing company Conelodos de Navarra, the minister has promised to extend a helpful hand to the promoters there.

Company’s President and CEO Benito Jimenez expressed his views that with this collaboration the new vegetable processing unit at Mohali will create around 500 jobs and parallel to it will directly benefit nearly 5000 farmers.

Benito also stated that the operation will also focus on potato processing which create newer market in Doaba region.

Badal was on a official visit to Spain and Netherlands, where she has a meeting with Carola Schouten, Minister of Agriculture in Amsterdam. They also discussed to improve ways and means as to how the two countries work together in food processing sector. The vegetable processing unit in Punjab is all set to see a visit by two Dutch investors.

Besides opening 3 mega food parks, the food ministry has set up 20 cold chain and 4 backward-forward linkages for the hurdle-free working.n

harkhand government will give a maximum 50 per cent subsidy to investors in the food processing. The state government is inviting investors from the country and abroad for the Global Agriculture Food Summit which will be organised at Khelgaon in Ranchi on November 29 and 30 this year.

Jharkhand has possibilities in the food processing sector and increase in food processing units would increase income of farmers, adding the government is making efforts with commitment to double the income of the farmers.

About 10,000 farmers and other related people will take part in the summit with more than 5000 from Jharkhand. Pavilions will be made by all the 24 districts based on their respective special produce or food.

From farmers to investors will share the stage.

Of course special focus will be on technical transfer, equipment related to agriculture, organic agriculture, horticulture, and start up, dairy, poultry, feed and fodder. Also a road show relating to food processing will be organised in all the districts from the last week of October.n

KIRLOSKAR Heavy Duty Refrigeration Compressors

... at the heart of Industrial Refrigeration

KRX Series

KCX Series

Industrial Refrigeration | Food & Beverage Processing Preservation | Chemicals | Pharmaceuticals Process Cooling

Meat, Fruits & Vegetables Milk & Ice cream | Ice Plants Beverage & Breweries | Fisheries Chemical & Pharma

Screw Compressor Package Application:

Compressor Application:

4

M

September 2018 |Food And Beverage Matrix

MB SUGARS SWEETEN WORLD’S LARGEST CHOCOLATE MUD PIE IN GOA

B group had partnered with ‘The Prince of Chocolates’, celebrity chef Varun Inamdar to create Guinness record history on August 3, at Dr Shyam a Prasad Mukherjee Stadium, Taleigaon, Goa. The group together with celebrity chef Varun Inamdar had attempted the Guinness World Record for creating the largest chocolate mud pie weighing one tonne with a diameter of over 6 feet. The challenge which was led by Inamdar included many chefs from Goa and culinary professionals and was done on August 3 at Trinity’s flagship showcase – the 15th Annual India Hospitality + F&B Pro International Expo 2019.

We are in the business of specialty Sugar since 1997 and catering to Food, Bakery and Hospitality Industry. Thus

it comes naturally to us that we should aim at a record related to food.

The reason we chose a chocolate mud pie this time around is because Goan's love sweets and desserts,” says Marketing Director Mr. Samyak Lodha.

The current record for the largest chocolate mud pie was set at 500 kilograms. “We decided that instead of just barely breaching the benchmark, we should breach it well and thus decided to attempt double the weight. In this way, the record will hopefully stay for a long time,” says Mr. Lodha.

Over 2200 pounds (1000 Kgs) of ingredients were used into

making the mud pie, which included Castor Sugar & Icing Sugar sponsored

by MB Sugars.

A specially fabricated vessel and oven of 8 feet was designed by Mr. Pradeep Panchal of Kitchen Mall over the last 18 months. This has been electrically coiled.

Mr. Nitin Deore (Consumer Product Division Head) and Mr. Hidayat (Mumbai & Goa Bakery Business Head) from MB were present for the event. “There is a lot of mixing, cutting involved and there were plenty of chefs joining in. We also had people from Goa University, Agnel Institute Of Food Crafts & Culinary Sciences among others and getting all these stake holders together was a challenge” says Mr. Deore.

MARKETING DIRECTOR SAMAYAK LODHA, MB SUGARS

After serving the mud pie to the audience, the rest of it was then distributed to various charities around Goa through the Food Bank for the Poor.n

AROUND 68.7 PER CENT OF MILK AND MILK PRODUCTS NOT ACCORDING TO FSSAI STANDARD

A

ccording to the Food Safety and Standards Authority of India (FSSAI) around 68.7 per cent of milk and milk products sold in the country is not rendering to the standards laid.

The most common adulterants are detergent, caustic soda, glucose, white paint and refined oil. And a report by the Ministry of Science and Technology affirms that 89.2 per cent of such products are adulterated in one form or the other. The production of milk in the country up to March 31, 2018 has been registered at 14.68 crore litres per day against the consumption of 480 grams per capita per day.

Sadly adulteration in milk is more prevalent in northern states as compared to the southern states. In fact the National Survey on Milk Adulteration had conducted a survey some years back and found that due to lack of hygiene and sanitation in handling and packaging, detergents used in washing containers and other surfaces find their way into milk and milk products.

Detergent and other contaminants like urea, starch, glucose and formalin are also used to deliberately adulterate milk as they provide thickness and preserve the milk for longer periods, The World Health Organisation (WHO) had recently issued an advisory to the Government of India stating that if adulteration of milk and milk products is not checked immediately, 87 per cent of citizens would be suffering from serious diseases like cancer by the year 2025n

PARADIGM Managing Quality

Engineering Design

Paradigm is India’s leading Consulting Firm in the field of Engineering Design, Operational Excellence, Technical & Regulatory for Food, Pharma & other FMCG sectors Paradigm provides basic & detailed Engineering services, procurement & turnkey solution for: • • • • • • •

Operational Excellence

We provide support for productivity improvement and World Class Manufacturing (WCM) practices by using: • • • • • • •

Technical & Regulatory

Food, Chemical Engineering Civil, Structural, Architectural Engineering Mechanical, Piping Engineering HVAC Engineering Electrical Engineering Automation/Instrumentation Engineering Fire & Safety

Business Process Re-engineering (BPR) Lean practices and Value stream mapping (VSM) Zero Effect Zero Defect (ZED) Lean Six Sigma 5S, Kaizen Total productive maintenance (TPM) Quick changeover (SMED)

We facilitate for training and through implementation of: • International QHSE Standards – ISO 9001, ISO 14000, ISO 18000, IMS • Food Safety standards – FSSC 22000, BRC, IFS, ISO 22000 • Packing Standards – BRC IoP, IFS Packing • International best practices & code of practices (CoPs) • Food Regulatory Compliance – manufacturing, labelling - Indian Regulatory - FSSAI, FOSTAC - International Regulatory – US FDA FSMA, EU, UK etc.

Our diverse experience of over 20 years with strong team of experts, we have successfully completed over 1500 engagements in above areas.

Paradigm Services Pvt Ltd- 307, Center Point, JB Nagar, Andheri East, Mumbai, 400 059 |

office@paradigm.co.in

022 28395651/52

6

September 2018 |Food And Beverage Matrix

8

September 2018 |Food And Beverage Matrix

N

NETZSCH CONFECTIONERY OFFERS A COMPREHENSIVE RANGE OF SOLUTIONS

ETZSCH Grinding & Dispersing offering a comprehensive range of Grinding & Dispersing Solutions like Wet Grinding, Dry Grinding, Mixer/De-Aerator, Laboratory Machines, System/Plants, Netzsch-Grinding Beads, etc. for multitude of industries for more than 15 industries since 1873.

Worldwide, NETZSCH supports confectionery mass production initiatives from raw materials to finished product. To ensure the success of your investment, NETZSCH undertakes the planning and implementation of new production lines and trains plant personnel. Our state-of-the-art testing facility offers a full range of capabilities. Here you can test new recipes or optimize the production of existing products.

NETZSCH Confectionery offers a comprehensive range of solutions for • • •

• • •

Cocoa processing Chocolate manufacturing Sugar processing

Products

Fine grinding, mixing of solids in liquid and conching of chocolate masses NETZSCH machines and systems for the food and confectionery industry NETZSCH is an innovative, internationally-active partner with sales and service locations in 35 countries.

NETZSCH has decades of experience in the production of confectionery

masses and the fine grinding of foodstuffs.

You profit from economical, energy-efficient production processes that meet with the highest standards of hygiene and from the greatest production and investment security that comes from the many years of NETZSCH experience in the food industry Worldwide, NETZSCH supports confectionery mass production initiatives from raw materials to finished product.

To ensure the success of your investment, NETZSCH undertakes the planning and implementation of new production lines and trains plant personnel. Our state-of-theart testing facility offers a full range of capabilities. Here you can test new recipes or optimize the production of existing products.

Application

With technical know-how in wet grinding and dry grinding, NETZSCH Confectionery offers machinery, and solution for the manufacturing of • • • • • •

Chocolate mass Compounds Coatings and covertures Filing cream with rework Rework of wafer and nuts Spreads

• • • • • •

Refining of cocoa liquor Fine grinding of sugar Fine grinding of cocoa press cake and shell Dearation of coatings Direct processing of crystal sugar and cocoa nibs And many more

Services

NETZSCH Confectionery is equipped with laboratory in Selb, Bavaria,

Germany which serves exclusively for chocolate industry where you can • •

•

Test – Meet your desires and requirements Develop New Product – Formulate and make your own unique chocolate with no hesitation Optimize Production – Scale up your production requirements

In the White Lab, Germany an area set up solely for food and confectionery applications, the customers can run trials and test the product on rheology, particle size, moisture and others. The results serve as a basis for our customer’s decision making and for NETZSCH to satisfy the customer by meeting their needs and demands.

For the grinding and dispersing projects, we also maintain “state-of-the-art” applications laboratories in Hanau (Germany), Exton, PA (USA), Shanghai (China), Tula (Russia) and Pomerode (Brazil). At these centers research and testing is conducted often together with our customers.

Please visit us @ANUTEC Show Hall No. 1, Booth No. B12. We will present you Contined to page no 12

PROCESSING POWER

Stein SF- Filter

Capable of filtering particle sizes down to 60 micron

Stein EA-J Breader

Handles all grades, from free-flowing to uneven ‘flake’ and Japanese crumbs

JBT Classic 400 Line Maximize your yield

Stein DHF Fryer

Gas, electrical or TF heated

Frigoscandia GYRoCOMPACT® Spiral Freezer Self-stacking stainless steel mesh belt for the ultimate in product hygiene

Stein APB Batter Applicator Blower system assures precise batter pick up - no ‘tailing’

Stein 100 Breader

Flexible design permits wide product range

Frigoscandia FloFREEZE ® IQF Freezer

Designed specifically for high quality IQF Freezing of raw fruits and vegetables, Shrimp, Sticky cheese, Paneer or even diced & shredded chicken

Northfield SuperTRAK®

Frigoscandia ADVANTEC™ Impingement Freezer

Structure Supported Spiral Freezer

Ideal for tall products requiring more space between belt tiers and heavier belt loads

Minimal dehydration losses and maximum yield at a fraction of the cost of cryogenic systems

JBT PROTEIN PROCESSING

From processing to final packaging, our range of technologies focuses on food safety, taste, product presentation and economy. The end result is great taste and added value for the consumer, plus increased sales and profitability for the processor

We’re with you, right down the line.™

John Bean Technologies India Private Limited Gat no. 255 Chikhali Moshi Road, Borhadewadi, Moshi, Pune 412105 Maharashtra India jbtc.com | infoasia-jbtfoodtech@jbtc.com | P +91 77 2202 9070

10

September 2018 |Food And Beverage Matrix

COME THIS SEPTEMBER WITNESS INDIA’S NO#1 SUPPLIER FAIR FOR THE FOOD & DRINK PROCESSING AND PACKAGING INDUSTRY - ANUTEC- INTERNATIONAL FOODTEC INDIA AND PACKEX INDIA.

W

ith a successful history of 12 remarkable years, ANUTECInternational FoodTec India and PackEx India is once again back to Mumbai and is all set to showcase new innovations in the field of Food, Drink & Packaging Technology, Equipment & Supplies.

The Indian food industry is poised for huge growth, increasing its contribution to world food trade every year and offering an immense employment generation opportunity.

Availability of raw materials, changing lifestyles and relaxation in policies have given a considerable push to the industry’s growth. This sector is among the few that serves as a vital link and provides synergy between the two pillars of our economy, industry and agriculture.

The industry is witnessing significant

reforms by the Government of India and several state governments offering 100 percent FDI under government approval route for trading, including through e-commerce, in respect of food products manufactured or produced in India; enhanced investment in the food processing sector; proactive steps simplifying ‘ease of doing business’, delisting of horticulture crops, exemption & reduction of excise duty for dairy, food processing and packaging machineries, establishment of new cold chain projects, food parks, food testing labs and fiscal relief, insurance schemes to support the vulnerable farmers and farm products which shall make this sector more competitive, market oriented and a step closer to achieve nation’s Food security. Inline with these objectives ANUTEC- International FoodTec

India and PackEx India 2018 scheduled during September 27-29, 2018, has been aptly positioned to kick start new business opportunities to ensure sustainable growth in the food processing and packaging sector in India.

The Trade Fair With immense business potential being offered by food processing and packaging sectors, Koelnmesse YA Tradefair Pvt Ltd, an Indian subsidiary of one of the world’s leading trade fair organizers Koelnmesse GmbH, Germany will be organizing the 13th edition of ANUTEC- International FoodTec India – International Supplier fair for Food & Drink Industry along with its concurrent exhibitions PackEx India, Food Logistics India and ANUTEC Ingredients India during September 27 – 29, 2018 at Hall No. 1, 5 & 6,

Bombay Exhibition Centre, Mumbai.

The USP of ANUTEC- International FoodTec India and PackEx India and its concurrent events has always been the perfect mix of buyers from the food & beverage sector thereby creating the best of the platforms to discuss and deliberate the latest technological developments for both these sectors. Keeping to this faith, the show has grown many folds and has now become not only the meeting place for the whole industry to exchange their ideas but also has become stage for the World leaders in the food and beverage processing technology suppliers to use it as a launch pad for the whole industry from SAARC region. With over 700 exhibitors from India and abroad covering an area of over 40,000 sq. mt., this exhibition has become the most coveted show for the suppliers of food, drink and packaging industry in the Indian subcontinent addressing the needs of the business owners, product managers, production line and R & D personnel and other allied industry sector.

Team Koelnmesse YA Tradefair Invites you to be a part of this important traden

12

September 2018 |Food And Beverage Matrix

Contined from page no 8

our System MASTERCREAM (our Pre-cutting-system) & Impact Mill Condux® 220 We delighted to Announce the Live demonstration of Master Cream and the flexible and economical solution for Nuts, Rework and Food” Please make sure your presence on the scheduled timing (1) 11:30 AM (2) 14:00 PM (3) 16:00PM

MasterCream

The MASTERCREAM was developed for the flexible and efficient refining of confectionery raw materials such as nuts as well for the reprocessing of rework.

Whether integrated into NETZSCH RUMBA® or SALSA® plants, into your existing line or as a standalone machine – the NETZSCH MASTERCREAM is an optimal complement to your production. The pre-ground paste of nuts or rework can directly transported to a process tank for further processing. The combination of the pre-cutting unit and a horizontal agitator bead mill for fine grinding allows the production of premium products like nut creams or rework pastes. Reduced and closed machinery components, equipped with optimized grinding technology,

lead to low processing temperatures (40°C to 50°C) and an improved flavor profile of your product but also to longer storage life.

Impact Mill

The Impact Mill Condux® 220 is a high speed fine impact mill for the dry grinding of various products up to a Mohs hardness of 3 - 3,5. The diversity of grinding tools allow the mill to be used universally depending on the application and area of operation.

This of course also applies later on, when circumstances such as product characteristics or requirements have changed, the grinding tools can be

changed as well.

Simple Sugar Grinding – ATEXcompliant The grinding of products, whose dusts are potentially explosive, places particularly high demands on the technology used and the design of a grinding plant with regard to safety.

The most frequently used variant is a complete grinding system which is pressure shock resistant up to 10 bar (g). However, this usually means considerable costs for peripheral

equipment. With the new ATEXcompliant plant concept Condux®, the installation of a more efficient grinding plant for many products is considerably easier: With this newly developed plant concept, explosion protection valves or explosion suppression equipment, explosion-decoupling devices, ventilators and even dust filter systems are no longer required in the classical sense.n

14

September 2018 |Food And Beverage Matrix

UAE INVESTS IN INDIAN AGRICULTURE TO OBTAIN MORE FOOD AT A CHEAPER RATES

GREATER NOIDA TO HOST INDUSFOOD-II IN ’19; DHAKA’S IBCCI TO PARTICIPATE

T

he Dhaka-based IndiaBangladesh Chamber of Commerce (IBCCI) will participate with a strong contingent of food and beverage buyers in Indusfood-II 2019, which is slated to take place in Greater Noida, National Capital Region (NCR), on January 14 and 15, to source their F&B requirements from India.

I

ndia is all prepared to display as UAE’s food security partner with the forming of the India-UAE food corridor, which could see the multiple-folds in its exports.

security, we could also be your partner in food security,” Suri said.

“It is a very ambitious project, which has been put on the fast track by the leadership in both countries,” he stressed.

The annual export value of food to UAE from India is predicted to leap from $2.5 billion to around $7 billion in the next three years, Indian Ambassador to the UAE Navdeep Singh Suri said.

For ultimate utilization of India’s agricultural produce, UAE will invest in mega food processing parks, cold storage facilities, warehousing, logistics, and transport. UAE would subsequently buy food from India at a cheaper rates.

Almost 30 per cent of food goes waste in India, while the UAE constantly battles with food security issue. The two countries can thus complement each other in this area and work towards a common goal.

“Our prime minister suggested (to the UAE leadership) that just as you are our partner in energy

“The UAE benefits from it and farmers also get a better price,” he explained. India has repeatedly expressed interest to be UAE’s food security partner.

“If we can find ways to preserve the percentage of wasted food in India it could meet the needs of all

Gulf Cooperation Council (GCC) countries,” Suri said.

With the better coastal and port facilities on the western coast, food would be sourced from central and western states of Maharashtra, Madhya Pradesh, and Gujarat, as it will be easier access to the UAE. Alonf\g with India, UAE has also expressed interest to strengthen food and agricultural production partnership with Egypt.

To achieve food security, the UAE will launch the National Strategy for Future Food Security soon.

UAE’s Minister of State for Future Food Security Mariam bint Mohammed Almheiri had visited several countries to learn from their food innovation experience.n

Abdul Matlub Ahmad, president, IBCCI, and former president, Federation of Bangladesh Chambers of Commerce and Industry (FBCCI), made the announcement following discussions with Ashok Sethi, director, Trade Promotion Council of India (TPCI), at Nitol Bhaban in Mohakhali, Dhaka, recently.

TPCI is working to attract maximum buyers from the South Asian Association for Regional Cooperation (SAARC) countries to source their food and beverage-related requirements from India. It is expecting about 600 buyers from 50 countries and over 350 Indian exporters and producers to participate in the world food supermarket.

Some big buyers, including supermarket chains, from the Gulf Cooperation Council (GCC) countries, including Iran, and the Commonwealth of Independent States (CIS) countries, have already pledged their presence in Indusfood-II. Some of the key products that Bangladesh will source from India are fruits, spices, confectionery, agri produce, dry fruits and mustard and soy oil.

Bangladesh is already doing business with the north-eastern states of India, and at Indusfood-II, their contingent will be looking forward to meeting new exporters from the north-east, including the horticulture departments of the northeastern states.

Indusfood-I, held early last year, witnessed the participation of leading importers from 43 countries and 320 Indian exporters and generated an estimated business of $650 million.

OUR RANGE OF PRODUCTS

• Baking Powder • Baking Soda

• Chocolate Mousse • Corn Flour

• Custard Powder • Drinking Chocolate

• Falooda Mix • Gulab Jamun Mix

• Instant Dry Yeast • Jelly Crystals (Sugar Free) Tel: (022) 24055333 • Mobile: 09820183411 • Email: sales@bluebird.co.in • Website: www.bluebird.co.in

The international buyers and Indian sellers from 12 categories of food and beverage industry experienced a unique opportunity of a business-to-business (B2B) dialogue and insight into the large basket of brands, private labels and bulk purchase of raw items that India could offer to the world. n

16

September 2018 |Food And Beverage Matrix

KHAKHRA MAKER GULABS TIES UP WITH NINE RETAILERS IN THIRUVANANTHAPURAM

G

ulabs, makers of handcrafted Indian snacks, has tied up with nine premium stores in Thiruvananthapuram, namely Pothys, Spring Bypass, Spring Nanthencode, Kunnil Bypass, Kunnil Kuravankonam, Divine, Nilgiris Sreekaryam, Nilgiris MG Road and Supreme Quality Foods.

This partnership marks Gulabs’ entry into Kerala, making their much sought-after products, such as Khakhras, Tiny Khakhras and

Sharbats, available in physical retail stores for the first time in the state.

Commenting on the development, Ruchika Gupta, vice-president, sales and marketing, Gulabs, said, “We are very enthused to enter Kerala as part of Gulabs' expansion to different states.”

“Even though it’s a totally new market for us, we are confident that our products will be gladly welcomed and accepted,” she added.

“We hope our Khakhras and Sharbats

will receive the same kind of love as with the local snacks and drinks,” Gupta said.

The crunchy Khakhras from Gulabs are available in such flavours as Methi, Plain, Ajwain and Moongadi, whereas their smaller versions, named Tiny Khakhras, are available in Ajwain, Methi and Plain. Both the versions of Khakhras are vacuum packed to maintain freshness and shelf life.

When it comes to Sharbats, the options include Rose, Pudina, Lemon, Lemon

Ginger, Thandai, Jeera, Paan and Saunf.

Over 100-year-old recipes, the Khakhras and Sharbats from Gulabs are made from the highestquality raw materials. Each product comes in attractive eco-friendly packaging.

PEPSICO ADOPTS INNOVATIVE STRATEGY TO PRESERVE FACULTY

F

acing the exit of more than dozen of senior management to midlevel positions in past six months, Pepsi-Co has started a ‘location-free’ roles strategy in an attempt to maintain its faculty and offer some of its employees the opportunities to handle and organize global functions without leaving India.

Nearly 10 per cent of the positions in Gurgaon head office will be location-free, where employees can operate from anywhere in the country.

“While the employees will be part of their respective functional groups in India, they will report to their sector/ global heads who may be based in Dubai, New York or other cluster headquarters. These employees won’t report to the India leadership”, the company official said.

“This is to take advantage of technology and to help retain talent and take care of career aspiration of talent who may not necessarily want to move location. These roles will not be for customer-facing functions such as manufacturing and sales, but for functions such as human resources, R&D, IT and finance,” a company spokesperson said.

“Local talent has consistently taken more global roles and responsibilities from time to time, including in new emerging areas of digital and other shared services. These roles are — in a lot of cases — becoming location-free with the advancements of technology,” company VP-HR Suchitra Rajendra said.n

18

I

September 2018 |Food And Beverage Matrix

FSSAI UNVEILS FOOD INNOVATORS NETWORK TO FINE-TUNE INDIA’S FOOD SECTOR

n a bid to support the realisation of the Indian food processing industry’s massive potential for value-addition through government policy and regulatory assistance, the Food Safety and Standards Authority of India (FSSAI) launched the Food Innovators Network (FINE) programme recently.

While the country has developed a vibrant entrepreneurial landscape and steadfastly strengthened its position as the third largest start-up ecosystem globally, its food sector has emerged as high-growth and high-profit domain.

In conjunction with the Government’s Start-Up India and Digital India initiatives, FSSAI, through FINE, aims to bring together innovators and start-up entrepreneurs to provide innovative solutions and transform the country’s food safety and nutrition landscape.

The country’s apex food regulator, through the medium of FINE, will engage with entrepreneurs working

to address challenges in areas such as affordable and accessible food testing, ensuring availability of healthy food, educating consumers towards nutritious choices and reducing food waste.

It will mentor these start-ups to effectively provide innovative new-age solutions to tackle these challenges through the best of innovation, technologies and business models. Start-ups working in the said areas can apply to be a part of the FINE network by visiting the microsite created. The deadline for applications is October 15, 2018.

As a part of FINE, to support budding entrepreneurs, the regulator is setting up a FSSAI buddy system wherein every start-up in the network will be assigned a buddy from the regulatory body. The buddies will aid the startups in navigating their way through the regulatory space, and thus enable ease of doing business.

The event also witnessed the launch of a first-of-its-kind, FoSTaC Plus

Course, a spin-off of the Food Safety Training and Certification (FoSTaC) programme by FSSAI. The course, titled Go-to Guide for Food Start-ups, serves as a regulatory walkthrough for start-ups in this sector. It details the procedures related to licensing and registration, labelling and packaging, safety, health and sanitary requirements as well as other statutory and regulatory compliances as per the Food Safety and Standards Act, 2006.

FSSAI launched FINE during the TiE Delhi NCR Food and Food Services Summit 2018. Speaking about the journey of the apex food regulator over the years, Madhavi Das, chief management services officer, FSSAI, emphasised on the regulators philosophy of Trust but Verify.

She added that the regulator had come a long way from being a mere enforcer of food laws to enabling food businesses to comply with regulations. “Making them responsive

Food and Bevrage 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 Marketing Executive : Dhiraj Dubey 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 Govid Milk and Milk Products 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

would not only improve their business practices, but also improve the entire food ecosystem,” Das said.

She added that as the Indian food industry was poised for huge growth by increasing its contribution to world food trade every year, it is important to understand the dynamics around the start-up ecosystem as they are here to stay.

At the launch of the Food Innovators Network, FSSAI also announced the Eat Right Food Innovation Awards, which would be presented to selected start-ups transforming the food and nutrition landscape of the country in December this year.

The FINE initiative by FSSAI is a reaffirmation that a robust regulatory environment can enable a favorable macro-economic environment to nurture the growth and development of food-based start-ups, and hence, the overall economy of the country.n

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

Menon Technical Services Private limited

Get a perspective of best in the Food Processing Technology the world has to offer

mtsfoods.

TRIDIS

Bucket -Elevator

TOMRA Sorting Solutions TOMRA SORTING SOLUTIONS is a Norwegian based company with it food sorting HQ located in Leuven, Belgium. TSS creates sensor-based technologies for sorting and process analysis within the recycling, mining, food and other industries. TSS offers a unique range of complementary sorting technologies, the most extensive service base, and the widest geographic and market segment coverage in the industry. TOMRA is the leading provider of optical sorting and processing technology for the fresh and processed food industry.

With approximately 8,230 sorting installations globally, in order to provide hazard free food for its end customers.

Tomra is launching its all new series of sorter in this Foodtech exhibition – Tomra 3C which is an ideal solution for grains, cereals and nuts, dry fruits etc. industry.

Visit: www.tomra.com

Vanmark Brings Together Global Quality Standards and Local manufacturing With New India Location.

Bengaluru, India: Vanmark, a potato and produce processing equipment manufacturer, has announced a new facility in Bengaluru, India, expanding its capabilities in the Southeast Asia food processing market.

About Vanmark Vanmark expertly manufactures industrial potato and produce processing equipment that optimizes in-process storage, washing, peeling and cutting processes. Now, we are bringing that same quality and dedication to manufacturing the new 1820 Series in our new facility in Bengaluru.

For more information, visit www.vanmark.com

FAM…forerunner in - new cutting technologies……

Innovation and advanced machine design are two words normally associated with FAM.FAM has many “Firsts” to its credit…unique machinery designs that have helped processors Increase production and efficiency as well as improve cut quality and cut operation costs.

FAM is known for its simplified & rugged construction and all machines are designed to fast thorough cleaning.

w: www.fam.be Meyer Industries And KOFAB Merge To Become Precision Food Innovations (PFI)

Visit: www.pfi-global.com for more details

Menon Technical Services Private limited. Web: www.mtsfoods.com. Email: mtsinfo@vsnl.net Phone: 080 22224222/23 Blore.

Solus – Jain Heights E-10, Floor 10, No.2, 1st Cross JC Road. Bangalore – 560027 Foodtech Show Stall no: C-02 Hall No 1

Food And Beverage Matrix | September 2018

21

THE ORIGIN OF OPERATIONAL EXCELLENCE THE SCIENTIFIC MANAGEMENT

LS Kannan

Associate Partner Paradigm Services Pvt Ltd Rise of Productivity

The 19th century marked the end of slavery in America. Trade and labour unions were formed to ensure welfare of labourers. In the beginning of 20th Century, world’s largest economies like United States, European countries and Russia had undergone civil unrest and World Wars and suffered economic recessions. Then President of America, Roosevelt urged the need for national productivity, in the Governor’s address, bringing attention to losses of the organisation and in turn to the society.

Taylor brought about major changes in production methods of that time.

Taylor started his career as machine operator in their family friend’s factory – the Midvale steel plant. He understood how production processes were performed, what were the tasks of managers and foremen, how operators worked etc., from his early ages. He started applying his learning about getting maximum output from operators as he got promoted quickly to Chief Engineer of the plant.

Roadblocks to Productivity

At that time, the output of a plant majorly depended on operators’ willingness to work, relationship of foremen with workers, experience of manager in handling daily issues and planning. Taylor argued that the system of manufacturing itself was not managed in a scientific way.

He pointed out the obstacles to the productivity of manufacturers. Some of his key insights were •

The Scientific Management

In the same period – early years of 1900s – the US industries were witnessing steeping increase in

• • •

The roles and responsibilities of the employees are not clearly defined The work instructions are not clear and standardized. Work instructions vary.

Exceptional performances are not adequately recognized and rewarded Voluntary boycott of work by workers (he called is as soldiering)

Time Study

productivity contributed by method of production quota or norms. The new method of fixing defined quantity of output as target for workers become popular among managers. They were also successful in negotiating terms with the worker unions, as the norms were backed up by so called scientific study and best performance of existing operators. Industries had seen their outcomes going up multiples as the managers and foremen got a number to drive their people.

Taylor’s study

The scientific method of manufacturing – could be considered as a first application of such a kind of study in the field of manufacturing – was proposed and practiced by Frederick Winslow Taylor.

He recommended analysis of each and every worker’s activity and fixing the norm for productivity based on highest performance.He first applied this concept of norms in transporting around 80,000 tons of pig irons in the company. He measure the number of pieces handled by each operator every hour. Operators handling highest operators were identified and rewarded. The number of pieces handled by the best operator had been

made a norms for the transportation process. Every operator meeting that norms (quota) was given full wages, who were exceeding the quota were given additional benefits and who handled less were reprimanded with reduced wages.

Based on these inputs, every work was split into small tasks. Workers were trained on these tasks to gain expertise. This resulted in a surge in productivity and capacity of the work force. Workers with experience in craftsmanship were appointed as quality inspectors. Products were thoroughly inspected by a separate team of inspectors before they were shipped to the customers.

The Principles of Scientific Management

He published a book The Principles of Scientific Management in 1903.

This book helped spread awareness about efficient production methods in industries. After leaving the job in the Midvale plant, Taylor started preaching and demonstrating his principles throughout America.

Taylor is considered as the first known management consultant. The time study had paved way for a new engineering stream called Industrial Engineering.

These principles were also strongly seconded and popularised by one of his followers Henry Gantt. Gantt invented task scheduling chart known as Gantt chart during 1910s.

L 1996, ‘Writing and the Advent of Scientific Management: The Case of Time and Motion Studies’).

The application of time study was limited to operations having multiple processes with repeated and short cycle times. People like Ford criticised the study for lack of scientific analysis of need for motions or transportation workers were making. Actually, it studied how quickly a process could be performed but never questioned the need for it and taken no steps to simplify.

Motion Study

The systems of time and motion studies are frequently assumed to be interchangeable terms, descriptive of equivalent theories. However, the underlying principles and the rationale for the establishment of each respective method are dissimilar, despite originating within the same school of thought.

Proposed by Frank and Lillian Gilbreth this method consisted of analysing work motions (not only the time) and used the technology like video shooting the entire process for ease of study. It also tried to simplify

Shortcomings

While more and more products were being produced, manufacturers were faced with the problem of high amount of rejections which was burning deep holes in their profits. Though the Time study was introduced as tool for harmonisation by managers, the workers and unions regarded it as a disguised tool of managers to increase output at the cost of workers peace. Taylor and his colleagues placed emphasis on the content of a fair day’s work, and sought to maximize productivity irrespective of the physiological cost to the worker (Reference : Karsten,

the body movements, postures of workmen to improve productivity.

Those videos were utilised well by the Gilbreth duo for training and spreading the message. They were the first to state the use of gravity flow to enhance productivity.

Initially, Taylor and Gilbreths worked together in developing the productivity study. But later they split and travelled on their own way, Taylor with time study and Gilbreths with motions study. These people brought in new scales of productivity to humanity.

Relevant today?

Though they are originated more than a century back, people in manufacturing are still in favour of Time and Motion study. Especially in manufacturing and allied industries, the plant managers and HR managers are equally interested and utilise the Contined to page no 23

22

September 2018 |Food And Beverage Matrix

Meet:Ingredient Companies: Edible Colours, icing, ready mixes chocolates and more Equipment Companies: Convection ovens, stand mixers, Hand held tools

Accessories Companies: Cake equipments, cutters, cake decoration material, pillars, flowers, ribbons, cake boards & cake drums; small cake tins, bakeware & tools Packaging Companies: Cake and chocolate boxes, bags and more

Home Entrepreneurs: Selling cakes, cookies, cupcakes, brownies, chocolates and beyond Training Institutes and classes

Multiple Demos and Hands-on classes by International and Indian recognised Cake Artists Chocolate Partner

Ingredient Partner

Colour Partner

Gift Partners

Media Partners

India

For Further Details contact: 9969363320 | 9987025505 or Log On to www.cakeology.in Follow us on

Food And Beverage Matrix | September 2018 Contined from page no 21

23 a remote US village was on his way building his own empire. Leaving a life of toil in his farms, Henry Ford joined Edison’s company as an Engineer but was keen to build vehicles on his own which run using gasoline.

In 1900s there were as many as 90 car manufacturers in the US and Ford Motor Company was one amongst them. Henry Ford started this company with funding from his friends and Ford cars were quick to capture emerging market, thanks to the engineering genius of Henry Ford. These cars were lighter, powerful and robust to

time and motion study to assess optimal use of their manpower.

But, Henry Ford’s method of manufacturing had more than time and motion study in it and made him as an emperor of manufacturing. Ford’s methods revolutionised entire manufacturing world and is a precursor for today’s Lean Manufacturing practices. Later, Taiichi Ohno, the father of Toyota Production System (TPS), taken the productivity through unimaginable heights through the use of Ford’s manufacturing methods. He provided valuable insight on Value and Nonvalue added activities and a simple checklist of 7 wastes, so that every engineer and foreman can see opportunity for productivity i m p r o v e m e n t simultaneously reducing fatigue of operators.

In my personal opinion, conducting a Lean study would be far beneficial than time and motion study.

The Ford Production System

We discussed above the impact of Time and Motion study on productivity.

Productivity of companies jumped by 300% to 400% with help of this study.

During the same time, a farm worker from

maneuver through all kinds of roads. In 1905 Ford was producing one in every 4 cars sold in US. Contined to page no 24

24

September 2018 |Food And Beverage Matrix

Contined from page no 23

Moving the Manufacturing away from Craftsmanship

We discussed earlier, that manufacturing means making by hand. Ford’s desire was to produce economical cars affordable to most common men in those times.

He chose to rely on detailed design of components and improving efficiencies in manufacturing. He was aware of underlying message of Taylor’s Time study and Motion study.

He split people into thinkers (or the managers) and the doers (workers). He said he could manufacture cars with people who did not know how to manufacture them. The task of manufacturing was split into multiple smaller tasks and workers were assigned to do a small task repeatedly throughout the working hours. This gave birth to the modern concept of manufacturing and assembly lines. The production was not a craftsman’s job anymore – no trade skills are required to become a worker in a manufacturing plant. Just need do the assigned task!

VISIT US AT ANUTEC Hall No. 1, Booth No. B12

When you want a little more …

NETZSCH Food & Confectionery

High degree of design and component standardization helped in producing parts over and over without incurring much cost.

Managers ensured that workers were fully utilised for production tasks and they were given upper hands to get things done and done faster. Henry Ford even had spies to get hold of idling workers. He persistently discouraged formation of worker unions in the company.

Moving Assembly Lines

Pre-Cutting-System MasterCreaM

Flexibility and Quality for Raw Materials and Rework

NETZSCH Technologies India Pvt Ltd

Fine Impact Mill Condux®

Safe Operation and Effective Dry-Grinding

No A-30, SSIO Complex Gandhi Street, Vanagaram Road, Athipet Chennai 600 058 Tel.: +91 44 6687 5100 E-Mail: info.gd@netzsch.com

www.netzsch.com

He understood that the movement of operators was a major deterrent to productivity. This led him to design a revolutionary manufacturing method – the moving assembly lines.

In these lines, operators remained stationary and the car being built was delivered to them at their workstation along with parts to be assembled. They just need to assemble the components – accurately saying, they just need to complete their task like pressing, fastening, filing, cleaning, etc., on the car’s frame within a given time.

This has improved productivity tremendously.

Contined to page no 25

Food And Beverage Matrix | September 2018 Contined from page no 24

25 of components are the primary drivers of the system. The cost focus on components is called Value Engineering in modern day industries. Design Engineers work on reducing the cost of components from design stage itself using techniques of Value Analysis and Value Engineering (VA/VE).

Fall of Ford

The very key to success – cost consciousness lead to fall of Ford by late 1930s. Ford stuck to concept of affordable automobiles to the extreme that convenience and variants were considered luxury. Ford was quoted saying he When European counterparts were crafting cars in months, Ford took just one hour and a half to assemble. The cost of producing a car was steadily dropping and sales was growing. The company went on to build its own upstream, eliminating the dependencies on and cost of supplies.

But the plants faced problems with high levels of attrition, as operators felt overloaded with physical labour. Ford managed this by reducing shift timing to 8 hours from 9 hours and doubling the wages to $5 a day – the highest paying company in US at that time. People from various parts of US started moving to Detroit to get hired in Ford Motor Company.

The Model T

Ford produced the Models A, B, C, F, K, N, R, and S, during 1903 and 1908 selling up to few thousand units a year. Rated as the most influential car of 20th century, Model T was the most successful model of Ford. The company sold more than 16.5 million cars of this model 1908 to 1927. This was the most affordable automobile of that time provided the joy of automobile travel to middle class Americans. The prices were continuously decreased over the years from $825 in 1908 to $260 in 1925 – contrary to other car companies, thanks to Ford's continuous focus on efficient design, highly standardised and interchangeable parts and moving assembly lines. Model T stood out as one of the most international cars – built simultaneously throughout US, UK, Germany, France, Spain, Belgium, Brazil, Argentina, Mexico and Japan.

With Model T, Ford move us up to next step of evolution - the Mass Production, where cost of activity (efficiency) and cost

could manufacture any colour of car the customer wanted as long as that was black. At that time, when Ford was owning more than half of US market, every other car on the roads looked alike.

General Motors, which started following Ford’s footprints of Mass Production, took the market away from Ford. Additional features and more variants with a marginal increase in price (say a $100 which was not a hindering factor during improving economy with increasing disposable incomes) helped GM to lure customers.

Contined to page no 26

26 Contined from page no 25

Ford and Deming

Ford went on to struggle to recapture its leadership position in passenger vehicles ever since 1930. It went to its bottom during 1970s and 1980s. Between 1979 and 1982, Ford had incurred $3 billion in losses. And Ford became the first American company to seek the help of Dr. Edwards Deming who was at his 80s and was becoming popular in US after airing of documentary series “If Japan

September 2018 |Food And Beverage Matrix

can why can’t we?” on NBC. To Ford's surprise, Deming taught them the quality of management instead of management of quality and told that management actions were responsible for 85 percent of all problems in developing better cars. Ford started building a profitable line of cars, and by 1986, Ford had become profitable company. For the first time since the 1920s, its earnings had exceeded those of arch rival General Motors (GM and the trend followed for years.

The Legacy

Dr. Deming wrote his book “Out of the crisis” taking Ford as an example for American companies and in turn the American Economy which was shaken by Japan’s market invasion.

Ford production systems has the roots of Toyota Production System. In addition to contributing to new theories of management namely, Mass Production, Thinkers & Doers, MovingAssembly Lines, Design to cost, Value Engineering, Ford is also the origin of 5S practices.n