July 2018 Issue

FOODANDBEVERAGE MATRIX RNI No: MAHENG/2018/75095

MONTHLY NEWSPAPER FOR F&B INDUSTRY Volume 1 / Issue 5 / Mumbai / July 2018 / Pages 20 / INR Rs 50/-

MUMBAI HOSTS CONFERENCE ON ENTREPRENEURSHIP DEVPT IN SOY FOOD PROCESSING

M

umbai hosted a conference on entrepreneurship development in soy food processing recently. It was jointly organised by the United States Soybean Export Council (USSEC) and the Association of Food Scientist and Technologists (India) [AFST(I)] and involved various stakeholders from the industry, government and academia, agriculture policy experts, the United States Department of Agriculture (USDA), FSSAI, the Solvent Extractors’ Association of India, financial institutions, etc. P Muthumaran, director, Western and Southern Region, FSSAI, was the chief guest.

Speaking on the soy food business potential in India and the role it can play in the health and nutritional security of India, Ratan Sharma of USSEC stated that soybean was one of the very few plants those provide a high quality protein with minimum saturated fat.

“Soybean helps people feel better and live longer with an enhanced quality of life. It contains all the three macronutrients required for good nutrition, as well as fibre, vitamins and minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health,” he added.

“The protein in just 250g soybean is equivalent to that in three litre milk, 1kg mutton or 24 eggs. In addition to being a rich source of nutrients, soybean has a number of phytochemicals (isoflavones), which offer health benefits along with soy protein,” Sharma said.

“Soy protein and isoflavones together contribute to a number of health benefits, such as cancer prevention, cholesterol reduction, keeping the heart healthy, combating osteoporosis and menopause regulation. Being low in glycaemic index (GI), soy plays a very important role in maintaining the low sugar levels in diabetics,” he added.

Sharma explained the nutritional quality of the soy oil from the United States. Besides the regular nutritious soy oil, the US has developed higholeic soy oil. High-oleic soy oil is being very popular as the industrypreferred substitute for partially hydrogenated vegetable oils and are used in all manners of processed foods, especially snack foods, for deep-frying.

High-oleic soy oil is free from transfats as well as lower in saturated fat, and contains three times more beneficial monounsaturated fatty acid compared to conventional soy oil.

“The

US

Food

and

Drug

Administration- (US FDA) approved Bunge North America’s petition for a qualified health claim linking soybean oil consumption to reduced risk of heart disease,” stated Sharma.

Food-specialty soybeans are not grown in India, limiting the growth of the soy food sector in the lack of desired-quality product with limited value addition possibilities.

Soybean oil is the US’ most commonly-used ingredient, and the top dietary source of polyunsaturated fats. Soy oil is the second-largest edible oil used in India. Soybean oil is considered heart-healthy oil as it is cholesterol-free and low in saturated fatty acids – it contains 61 per cent poly-unsaturated fatty acids (PUFA).

Sharma highly recommended the food specialty soybeans from the United States, which produces an excellent quality soy food with much better acceptability of the end product and excellent value addition possibility when compare with the Indian soybeans.

Two fat components essential for health and wellbeing, linoleic and linolenic acids, are also found in the right proportions in soybean oil. It is also a good source of Vitamin E. Like fish oils, soybean oil contains Omega-3, known to be protective against heart disease and cancer.

Sharma stated, “US soy oil is known for its nutritional superiority in comparison with the soy oils from other origins.”

Discussing the soy food business opportunities in India, he clearly mentioned that raw material played a major role in producing a quality product, delivering proper nutrients and making a tasty product.

Adam Branson, senior attaché of agriculture affairs, Foreign Agriculture Services, USDA, United States Consulate General, Mumbai, explained that a huge opportunity existed for the agriculture product trade between India and the United States.

He added, “Agriculture is one of the top economic sectors of the United States, and we look at India as a great partner to us for the agri business and the related trade.”

Branson also discussed that the bilateral trade relations between the US and India, environmentally sustainable production of soybeans, about agricultural commodities and other areas of US agriculture and agri Contined to page no 4

2

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers,

beverages aren’t rejected in India.

Good to see, FSSAI growing beyond India to cut down the hassles faced by importers while importing the products to India.

FSSAI has authorised three out of five labs from Sri Lanka to issue certificates to food and beverage products. These will not be rejected at Indian checkpoints now. The Export Development Board of Sri Lanka (EDB) in May 2018 said that it had submitted the names of five local state-owned and private sector labs for the approval of the Indian food regulator to allow these labs to issue certificates, which will ensure that the certified food and

A delegation of experts from the country’s apex food regulator had recently visited the island nation for the purpose and were satisfied with the infrastructure and testing facilities of the Sri Lankan laboratories they have visited so far.

Though India is the third biggest export destination for Sri Lanka, it was often noticed that Indian agencies had either been rejecting Sri Lankan food consignments or putting them through re-tests in India. “Indian non-tariff barriers, approvals, procedural delays and clearances are still present in trade between the two countries despite the existence of a free trade agreement (FTA). Complying with

Editor’s Note

Hello and Thanks to one and all for continuous support.

the Indian standards has been a major market access challenge for Sri Lankan exporters. EDB, discussed the matter with FSSAI to solve the problem. EDB suggested that this problem could be avoided if the Indian authorities agreed to test the products for Indian standards through competent and accredited labs located in Sri Lanka and accepted test reports and compliance certificates issued by these labs. The Indian regulator agreed on considering EDB’s request to register laboratories to test with Indian standards. This has been a part of the project for streamlining imports from the neighbouring countries of India.

Recently, the apex food regulator approved labs in Nepal, Bangladesh

July 2018 |Food And Beverage Matrix

and Bhutan as well for the purpose of food testing and certification, so that food trade between the neighbouring countries remained hassle-free.”

Meanwhile, the recent initiative taken

by FSSAI has expedited the clearance at the borders. They have also developed an alert system for rejected shipments, which includes the reasons for rejections.

The government and the industry with focus on market needs and trying to take up the much awaited steps like this. Looking at the interest of industry, we have included an article on FSMAPCHF rules to give inside on FSMA requirements, we hope it would be of help you enhancing compliance level.

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

AMAZON QUIETLY DEVELOPING PRIVATELABELLED PRODUCTS

A

ccording to Yahoo Finance, Amazon has released a new line of private label products called Solimo, The line features many everyday items including coffee pods, which have earned the “Amazon’s Choice” badge in just a few days.

The Seattle-based company has only a few private label grocery brands available on its site, including Happy Belly, a line of snacks, coffees; Single, a frozen-food line; and Mama Bear, a line of baby foods. The e-tailer also offers the Wickedly Prime snack brand, which includes products like chips, nuts, and tea.

The company is still in the process of developing its private label grocery offerings. It notes that grocery products are among the most-reviewed items in Amazon’s private label portfolio.

Ultimately, Amazon has the upper hand in creating private label brands because it owns the most powerful online distribution channel in retail, and now it owns Whole Foods, too. The e-tailer also has the ability to collect and analyze data about competitor brands it sells, which products do well, and how much it sells for. It also has the ability to gain insight into the food and beverage development through Whole Foods with complete access to its Whole Foods 365 brand.n

Food And Beverage Matrix | July 2018

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products where both the countries can work together.

G Chandrasekhar, senior agriculture policy and trade expert, spoke about addressing the nutritional challenges and creating employment through soy food business. He replied to a query on various aspects of the food and

July 2018 |Food And Beverage Matrix

agriculture policies of the Government of India.

Prabodh Halde, head, regulatory affairs, Marico, and president, AFST(I), covered the regulatory norms on various food products, processing, labelling, etc.

B V Mehta, executive director, Solvent Extractors’ Association of India, talked about the supply and demand of the edible oils in India, adding that India had a great potential of using soybean oil.

The consumption of soy oil is increasing because of its nutritional superiority to other edible oils.

Indranil

Chatterjee

from

DuPont

Nutrition presented about the proteinrich foods and beverages made by using soy protein isolates and concentrates.

Uday Annapure discussed about the scope and benefits of extrusion technology in the Indian food processing sector and about the phenomenal growth in this segment, especially soy nuggets (soy bari), which are very popular in India.

Speaking on the nutritional and functional properties of soybean oil, Meena Mehta interpreted about the nutritional facts of soybean oil and highlighted its nutritional and functional properties.

Some of the soy food startups shared their experience and the achievements in the soy food processing sector.

Here, it is very important to note that there are over 2,000 soy food processing industries in India. This segment is growing at a rate of 12 per cent on an annual basis.

Recently, soy food processing has been immersed as a very good source of creating the employment opportunities on a small, medium and large scale.

India is the fifth-largest producer of soybean, but in the lack of awareness on its nutrition and the proper processing technologies, this product is not getting the acceptance in the Indian diet.

Although the soy food processing sector is growing at a rapid rate of 12 per cent annually, it still needs to develop at a pace to bridge the protein gap of the country and soy processing industries should be integrated to the nutrition intervention programme for an easy access of the soy food products at the local as well as regional level.

This would be the best way to provide the lowcost nutrition to the masses and creating employment opportunities through soy food processing on a small, medium and large scale.

This programme was attended by a large number of people from the soy food industry, trade associations, nutrition professionals, scientists and professionals from the multinational companies from all over the country.

The USSEC is a dynamic partnership of key stakeholders representing US soybean producers, commodity shippers, merchandisers, allied agribusinesses and agricultural organisations.

Through a global network of international offices and strong support in the United States, USSEC provides trade and technical services as well as market access support in order to build a preference for US soy and soybean products.n

Food And Beverage Matrix | July 2018

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FSSAI WANTS CALORIE COUNT MENTIONED ON RESTAURANT MENU

F

SSAI has asked restaurants to voluntarily print calorie counts on their menus to promote healthy eating habits, as is done in the west. This being a difficult task to print per dish, the hoteliers say it will be a challenge as recipes are not standardized and ingredient quantities keep changing.

The authority has also asked e-commerce and retail companies to promote healthy options such as fortified foods on their landing pages and checkout counters.

“This is a way to nudge food companies to do something which is in the interest of the health of the nation,” said Pawan Agarwal, CEO of FSSAI, adding that it was a part of its Eat Right Movement. This will include commitments from food companies on reformulation of their products with less salt and sugar besides elimination of trans fats in a phased manner.

Restaurants will be required to promote safe and healthy eating practices and help consumers in making informed choices through calorie information labelling.

They will also be required to voluntarily include low fat, salt, and sugar variants on the menu. It will be a stiff challenge to assign calories to dishes, said representatives of restaurants and food chains across the country.

“The recipes of dishes on the menu in a restaurant are not standardised, so it will be a huge challenge to mention calorie count of dishes on the menu,” said Prakul Kumar, Secretary General of National Restaurant Association of India (NRAI), adding that the quantity of ingredients in the same dish may vary from day-to-day.

The authority has also asked packaged food companies to commit to reducing sugar, unhealthy fats and salt in a phased manner.

“Big food companies including Nestle, ITC, Patanjali, big quick service restaurant (QSR), chains (including halwai associations), major organised retailers and ecommerce players including Big-Basket, Amazon Grofers will make a simple commitment and sign a pledge to promote healthy eating,” Agarwal said.

Albinder Dhindsa, Co-Founder Grofers, said the company will promote FSSAI’s eating right

initiative through a dedicated collection and store. “We are committed to promoting healthy food on our platforms. We will welcome and support every step taken towards raising public awareness on issues at the grass root level,” he added.

The food regulator has also proposed to limit the maximum trans fat content in vegetable oils, vegetable fat and hydrogenated vegetable oil to 2 per cent by

weight as part of its goal to make India trans fat-free by 2022.n

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July 2018 |Food And Beverage Matrix

DKSH WINS RINGIER TECHNOLOGY INNOVATION AWARD 2018 DKSH wins Ringier Technology Innovation Award 2018

Market Expansion Services to Wacker Biosolutions and exclusively distributes its silicones in Asia. In China and Korea, DKSH’s distribution of the products targets the personal care and home care segments.

Ringier’s innovation award winners are selected by a panel of independent judges for technical and product excellence and for making a significant technological contribution to China’s personal care and cosmetics industry. 2018 marks the second consecutive year that DKSH has won a Ringier Technology Innovation Award.

In 2017, DKSH won in the category “Functional Ingredients” for its product ExpertGel®, a thermosensitive water

D

KSH’s Business Unit Performance Materials, a leading ingredients and specialty chemicals distributor, was awarded for its innovative anti-aging product Wacker Cavamax W8/ Retinol complex, which is produced by its valued business partner, Wacker Biosolutions. Wacker Cavamax W8/Retinol complex offers diverse benefits for formulation development, including: an efficient

ingredients for formulation development, our customer base in Asia greatly benefits from the diverse Wacker Cavamax W8/Retinol complex in a broad range of applications.”

About DKSH

DKSH is the leading Market Expansion Services provider with a focus on Asia. As the term "Market Expansion Services" suggests, DKSH helps other companies and brands to grow their business in new or existing markets. Publicly listed on the SIX Swiss Exchange since 2012,

depot system with improved stability of retinol against UVA and UVB, controlled release, stable dispersion and emulsions and very good skin compatibility.

The award was accepted by Carole Lin, General Manager, Performance Materials, China & Hong Kong, DKSH, together with Karen Yang, Business Director, Biosolutions, East Asia, Wacker. DKSH provides thickening agent, produced by its valued business partner, Polymer Expert.

Cesar Saez, Vice President, Personal Care Industry, DKSH, commented: “We are delighted to once again win a Technology Innovation Award and be recognized by Ringier for technical and product excellence in the anti-aging category. Thanks to our strong relationship with Wacker and our commitment to providing innovative

DKSH is a global company headquartered in Zurich. With 825 business locations in 37 countries – 800 of them in Asia – and 31,970 specialized staff, DKSH generated net sales of CHF 11.0 billion in 2017. DKSH was founded in 1865.

With strong Swiss heritage, the company has a long tradition of doing business in and with Asia and is deeply rooted in communities and businesses across Asia Pacific.

DKSH Business Unit Performance Materials is a leading specialty chemicals distributor and provider of Market Expansion Services for performance materials, covering Europe, North America and the whole of Asia. The Business Unit sources, develops, markets and distributes a wide range of specialty chemicals and ingredients for pharmaceutical, personal care, food & beverage as well as various industrial applications. In addition, it creates innovative and cuttingedge concepts and applications in 29 innovation centers located worldwide. With 100 business locations in 31 countries and around 1,010 specialized staff, Business Unit Performance Materials generated net sales of CHF 894.1 million in 2017.n

Food And Beverage Matrix | July 2018

7

FSSAI EXTENDED 6 MONTHS FOR ICE CREAM

F

ood Safety and Standards Authority of India (FSSAI) has extended the time line for six months for compliance of labeling provisions for the frozen desserts. Now the rule will be applicable from 1st of January 2018. Manufacturers of frozen desserts and ice cream raised voices against the food regulator and demanded to extend time limit.

Food regulator after reviewing the issue extended this time line.

Talking about recent FSSAI’s order, a manufacturer of frozen desserts told Ice Cream Times that they have regularly raised voices regarding the labeling requirements for frozen desserts with added vegetable oil/fat on the packs. “We look forward to get further extension and hope FSSAI will grant us the same,” said he.

It is noted that country’s food regulator last year in his regulation has passed an order to the frozen dessert manufacturers to mention “Frozen Dessert with Vegetable Oil” on their packs.

Authority senior official in his statement said, “ice-cream is one of the most popular packaged food items in India.

I think that the food labeling laws need to be changed to ensure that consumers can easily identify whether a product is an ice-cream or a frozen dessert, and if they still choose to buy a frozen dessert (I wouldn’t), then the law should ensure that the vegetable oil used is specified.”

Raising concern on FSSAI’s standard FD and ice cream manufacturers demanded to keep industry out of this order. Industry has also approached FSSAI to change the entire

nomenclature of FD & Ice cream industry. Responding to their demand FSSAI has constituted a committee to look into the matter.

Committee is made up of all the stake holders of the FD and Ice Cream industry along with consumer representatives, research institutions like NDRI, NDDB, Ministry of Food Processing Industries, Department of Animal Husbandry, etc.

Welcoming the safety authority step, industry said that they are working on nomenclature change and incase of delay further extension. Froze

Dessert manufacturers have asked as to why they have to mention vegetable oil on their packs where as snacks and bakery are not entitled to mention it on their packets? However, other labeling regulations will continue as earlier.

FSSAI defines an ice cream, kulfi or softy ice-cream as a concoction obtained by freezing a mix of milk and/or other products derived from milk, with or without the addition of sweetening agents, fruits, fruit products, and eggs, among other things.n

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July 2018 |Food And Beverage Matrix

RATING HOTEL - WITH A NEW PERSPECTIVE Ministry of Tourism) and unofficially on websites such as make my trip, oyo, Google and many more.

P

Ritu Mishra Food Technolgist

lanning a vacation or be it any official meeting, where will we stay is the first question that pops in our mind. What better than looking for a safe and comfortable Hotel.

Considering the hotels and the first idea that strikes us is Hospitality.

Actual Meaning of Hospitality - the friendly and generous reception and entertainment of guests, visitors, or strangers.

How we define hospitality - relating to or denoting the business of entertaining clients, conference delegates, or other official visitors.

This difference shows how the definition has evolved with time and need of the generation. These days there are no universal standards to compare hotels. Somewhere, it's right this way. Every place has its own significance/sense, culture, religion and own definition of hospitality, which is being rated officially (by

As per the Checklist of Facilities for Classification/Re-classification of Hotels issued by ministry of tourism, there are various bases to categories hotels. But the question arises is - are these variations enough for today's world?

Let's consider the major problem in India today- Safety of Women.

These days we talk about women empowerment, healthy environment while on the contrary it is a task for a 25 year old girl to get permission from her parents for a trip. Every girl (especially because India boys have more freedom) has to fight to go on a trip. Why? Is it that they don't trust their daughters?

NO

They don't trust the Environment.

Besides the checklist made by Ministry of Tourism there are a few points to ponder on such as -: • • •

Visible Checks to avoid hidden cameras in room/washroom Measures taken for women safety Proper verification of the Staff

Is there any checklist for the

above points? Are there any measures taken for this?

We need to understand that current measures such as Minimum size of bedroom excluding bathroom, Shower cabin, Hairdryers( for 4 and 5 star ), Minibar / Fridge , Valet (parking) services , Iron and iron board,Shoe cleaning service( for 4 and 5 star ) ,Ice (from drinking water ) on demand, Beauty salon and barber’s shop, Florist, swimming pool doesn't make it a 4-5 star hotel until the environment is clean.

As a suggestion and youth of India S.No 1 2 3

4 5 6

7

along with very good measures kindly ponder upon the underline measures.

Such measures if considered will be very helpful for our environment and citizen.

Keeping in mind progress is impossible without change. Let's take a step towards new thinking, a new definition of Hospitality. Hotels should not only be rated on the basis of comfort and luxury deliverables but also the overall hospitality and fulfillment of their responsibilities towards guest and Nature n

Current Requirement What we require Rain water harvesting( clear and visible, encouraging others to save water) Safety for women( nearby police station or van) Ultra violet treated Proof of the same water will not be acceptable Clean Air( considering air quality) Number of trees Social clubs( things which create a sense of humanity among youth eg- helping a poor child) Number of cuisines Quality certificates to be shown for the to make it a 4-5 star same Hotel Zero waste generation Along with proper Waste management system

Food And Beverage Matrix | July 2018

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JW MARRIOTT MALDIVES SLATED TO OPEN ON VAGARU IN FOURTH QUARTER OF ’18

Marc Gussing, General Manager, JW Marriott Maldives

J

W Marriott Hotels and Resorts will open JW Marriott Maldives on the island of Vagaru, Shaviyani Atoll, in the fourth quarter of 2018. With its inauguration, the brand will have about 40 hotels and resorts in the Asia Pacific region, where it plans to continue expanding its presence.

Guests can explore distinct culinary options at the property’s multiple F&B venues. The dining options include Kaage, the all-day dining restaurant, which serves an international fanfare of culinary delights from around the world, with the Wine Room being its own oenology of both new and old world wines.

Raha offers the freshest Italian ingredients; Rum Bar and Kitchen serves Thai tapas street food; Farumas offers the delicacies of Japanese Teppanyaki from both below and above the water line, and Lonu serves the luxuries of succulent crustaceans and prime aged grain-fed cuts.

The master mixologists at the KoBaar, Rum Bar or overwater watering hole, will concoct exotic cocktails and mocktails, from early till late. Lounge 18 is home to a Cigar Room, Shisha Room, an insulated karaoke venue and a selection of sought-after games, both classics and today’s favourites, providing hours of entertainment.

Marc Gussing, who has been appointed the property’s general manager, said, “The opening of the JW Marriott Maldives is a milestone for Marriott International. The property is designed for today’s sophisticated and self-assured travellers, and will offer our guests the discreet luxury they seek in a comfortable and relaxed environment.”

“We are confident that the internationally-recognised JW Marriott brand will set a benchmark for service excellence and for the ultimate relaxation and rejuvenation retreat,” he added.

Gussing

Gussing is an outstanding hospitality

professional, with over 20 years of illustrious industry exposure in the luxury segment. He has proficiently been part of both city and hotel settings, corporate organisations and independent properties across the globe.

In his role as general manager, he is responsible for achieving targets by developing and implementing strategic sales, marketing plans and initiatives in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.

Prior to joining JW Marriott Maldives, Gussing was general manager, Minor Hotels, Maldives. Over the past decade, he has worked as the general manager and hospitality consultant for a spectrum of companies, including Per AQUUM, Jumeirah Hotels and Resorts, ALiLA, Paresa, and Nira Hotels and Resorts.

His career has taken him across Europe, the Middle-East, the Indian Ocean and South-east Asia (Switzerland, France, Israel, Seychelles, Maldives, Thailand and Indonesia).

On completing his tertiary schooling in hotel management in Switzerland, Gussing spent his early years honing his skills as a hotelier, predominantly in the food and beverage division, and

working in a selection of hotels and bars, and on cruise liners.

A Swedish national with multilingual talents in four languages, he brings with him a fervent drive, immense professionalism and dedication to the job. A pro-active and dynamic personality with excellent communication skills, he leads a well-structured organisation par excellence. n

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July 2018 |Food And Beverage Matrix

•

T

his article is definitely going to be of interest for industry fellow dealing in exports to USA as this gives you an overview of “The Current Good Manufacturing Practice, Hazard Analysis, and Risk - based Preventive Controls for Human Food regulation intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States and further to this even other GFSI Approved Standards also getting aligned to FSMA requirements.

The FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Food rule is launched from September 2016.

•

Facility will not be required to implement a preventive control

•

when an identified hazard will be controlled by a subsequent entity such as a customer or other processor. The facility will have to disclose that the food is “not processed to control (identified hazard)” and obtain written assurance from its customer regarding certain actions the customer agrees to take.

Another entity in the supply chain, such as a broker or distributor, can conduct supplier verification activities, but the receiving facility must review and assess that entity’s documentation of the verification of control of the hazard.

Separate compliance dates have been established for the supplychain program provisions so that a food facility will not be required to comply with the supply-chain program provisions before its supplier is required to comply with the preventive controls for human food rule or the produce safety rule.

The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)”.A proactive and systematic approach to food safety emphasizing the preventive controls approach has been universally accepted and adopted throughout the world because it helps to focus attention on the most important areas

Historical HACCP

FSMA-PREVENTIVE CONTROLS FOR HUMAN FOOD

to prevent food safety issues rather than reacting to problems as they arise. Preventive control programs are structured to work in conjunction with and be supported by other relevant programs such as Good Manufacturing Practices (GMPs), good agricultural practices and good transportation practices as the basis for food safety management system.

Successful application of preventive controls approaches not only helps to ensure regulatory compliance, but also minimizes the risk of producing products that can harm consumers!

As we all are aware of the fact that Risk-based approaches to managing food safety were pioneered during

development of food for the U.S. space program in the 1960s. One of the main advantages of the HACCP concept is that it enables food operations of all sizes to move away from a philosophy of control based primarily on the end product testing (i.e testing of product failure), to a preventive approach whereby potential hazards are identified and controlled in the food processing environmental (i.e of prevention of product failure). Because of the limitation of end-product testing necessary to provide assurance that the food was safe, the focus shifted to preventing hazards through product formulation and process control in Contined to page no 11

Food And Beverage Matrix | July 2018

11 (like re-cleaning a line before start up) may be more appropriate than formal corrective action involving product risk evaluations for some preventive controls.

Finally, the extent of validation activities (or demonstrating the controls actually work) may be less rigorous for some preventive controls than others.

Contined from page no 10

a risk-based manner. The concept was called Hazard Analysis and Critical Control Point (HACCP).

HACCP implementation expanded voluntarily in the food industry with the understanding that food safety is best assured if each producer and processor understands the significant hazards in their product and operation, and uses scientifically sound preventive controls to significantly minimize or eliminate the hazards.

CCP was the major focus area.

HACCP technique was developed initially to deal with microbiological hazards that affect product safety and also those leading to microbiological spoilage, eventually it was applied to all issues of product safety associated to biological, chemical or physical hazards. It has been observed that there is an increasing interest in application of HACCP technique to identify product quality defects (e.g. particle size, color, taste, texture) and to determine appropriate “control measures”. It is essential to ensure, that the usage of HACCP technique for both quality and safety issues should not diluted, or confused by attempts to derive CCPs for such topics a product attributes. It is recommended that where both food safety and quality are included, there should be clear distinction between safety and quality and it should be understood by food operation. It has been observed that in most of the sector, industry choose to hide or under rate the risk related to suppliers to avoid putting up controls on suppliers, really a challenging one but with Supply Chain Preventive Control as one of key preventive control, industry need to change the approach and really spread out their expectation and need within the supply chain be spreading knowledge through trainings, interactions and continuously monitoring compliance at supplier level.

However, the preventive controls process incorporates controls beyond those managed as process-related CCPs in the HACCP framework.

These preventive controls address not only CCPs, but also controls for hazards related to food allergens, sanitation, suppliers and others requiring a preventive control considering biological, physical, chemical (including radiological) or economically motivated food safety hazards. The preventive controls approach also recognizes that critical limits- “A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a foodsafety hazard” may not be required for some preventive controls. The broader term, parameters and values, supports identification of a frequency

Preventive Controls more than HACCP

or other metric to assess compliance, rather than setting a precise minimum or maximum value to which a parameter must be controlled. Further, immediate corrections

The Food Safety Plan is a dynamic document, which must be kept current if changes are made to the system or to equipment when new products are added, or new hazards are identified.

Food Safety Plan includes hazard analysis, which is used to identify

FLAVOR

required preventive controls for the process, for sanitation, for food allergens and supplychain programs, where these are needed to address the hazards requiring a preventive control.

These elements, along with a recall plan make up the Food Safety Plan. Many GMPs and other prerequisite programs are managed outside of the Food Safety Plan. While these are separate programs and may not require the same level of documentation as the elements of the Food Safety Plan, they are important. They are generally Contined to page no 13

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Contined from page no 11

managed using standard operating procedures with documents and records kept as appropriate.

Keep in mind that elements of GMPs that are not covered in the Food Safety Plan are still required.

Under the Preventive Controls for Human Food regulation, the responsibilities of a “preventive controls qualified individual” include to do or supervise: 1. Preparation of the Food Safety Plan, 2. Validation of the preventive controls, 3. Records review and d) reanalysis of the Food Safety Plan.

The preventive controls qualified individual may be an employee of the facility but you can also use outside assistance in developing your plan.

In some situations, more than one preventive controls qualified individual may be needed to effectively develop and implement a Food

Safety Plan. A set of written documents that is based on food safety principles; incorporates hazard analysis, preventive controls, supplychain programs and a recall plan; and delineates the procedures to be followed for monitoring, corrective actions and verification is called as Food Safety Plan and the outcome of implementing the Food Safety Plan and its supporting elements is called as Food Safety System. Lack of inclusions of preventive controls in Food safety plan may lead to recall situation.

A written hazard analysis is the first required element in a Food Safety Plan. When the hazard analysis process identifies hazards requiring a preventive control, the written preventive controls portion of the plan must address relevant process preventive controls, food allergen preventive controls, sanitation preventive controls, supply‐chain or other preventive controls. These are the preventive controls needed to control the hazards identified in the hazard analysis as requiring a preventive control. Monitoring, corrective action and verification procedures for each of the preventive controls identified must also be included in your plan as appropriate to ensure the effectiveness of the controls. A recall plan is also a required element of a Food Safety Plan when a hazard requiring a preventive control is identified. You

E-COMMERCE COMPANIES SIGHS RELIEF FOR 3 MONTHS

O

n the wake of massive protests by multinational companies and plastic industry bodies for softer rules and extensions against the plastic ban, just over a week after it was imposed, Maharashtra government has relaxed it for another 3 months.

The state has allowed ecommerce companies to use plastic packaging for three more months, according to a government order. During this time, e-commerce firms will have to come up with a buyback plan to collect used plastic packaging material for recycling or disposal and meantime source an alternative packaging material.

The ban, which came into effect on June 23, had threatened a sharp rise in costs for retailers, beverage makers and sellers of bottled water, among other companies that rely on plastic for packaging.

Representatives of companies including Amazon, H&M , Pepsi and Coca-Cola, as well as plastic lobby groups, met officials of the Maharashtra government days before the ban, urging them to implement the rule in phases and relax some norms.

Maharashtra’s environment officials were not available for comments. Amazon, Pepsi and Coca-Cola declined to comment on the modifications to the ban. H&M did not immediately respond to a request for comment. The latest rules also exempt the use of plastic packaging of medical equipment and drugs.n

Required • • • •

Hazard Analysis Preventive Controls- Process/Sanitation/Allergen control/Supplier Control and others Recall Plan Procedure for monitoring, corrective actions and verification

Useful • • • •

Facility Overview and Food Safety Team Product Description Flow diagram Process description

are also required to maintain implementation records to document that you have implemented your Food Safety Plan.

First step to understand and comply with Preventive Controls for Human Food for any facility would be to have at least one Preventive Control Qualified Individual (PCQI). Attending FSPCA Preventive Controls for Human Food Course as per USFDA approved course curriculum is one way to become PCQI and the course are conducted

by FSPCA Lead Instructors for Preventive Controls for Human Food Course, there are couple of Food Safety professional who are FSPCA Lead Instructors, the Author of this article is one the FSPCA Lead Instructor for Preventive Controls for Human Food Course and Next Session Schedule:- Mumbai- Aug 10-12, 2018

Manan Bajaj

Director Tresbon Consulting Solutions and Services Pvt. Ltd. Mumbain

Total Solution for Beverage Industries KHS MACHINERY Pvt. Ltd. I N N O F I L L ‐ Filling Tecnology INNOCLEAN ‐ Cleaning Technology INNOKET ‐ Labelling Technology INNOPRO ‐ Process Technology INNOPACK ‐ Packaging Technology

MANUFA��URER����E���R�ER���F� BEVERA�E���AN�� HIRAPUR CHOWKDI, AHMEDABAD-MEHMDABAD STATE HIGHWAY, DIST. AHMEDABAD SALES OFFICE: 15, Madhuban, Nr. Madalpur Underbridge, Ellisbridge, Ahmedabad-380006 Phone: +91-79-26440331, 26443236 Fax: +91-79-26445146 E-mail: khs@khsindia.com Website: www.khs.com

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July 2018 |Food And Beverage Matrix

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FSSAI STILL TO FINALIZE FISH TESTING KITS

W

INDIAN SEAFOOD EXPORT REACHES NEW PEAK OF $7.08 BILLION

ith the striking figures India’s seafood export at 13, 77,244 tonnes has earned Rs. 45, 106.89 crore in 2017-18.

The quantity was up by 21.35% while the value rose 19.1% over the previous year. In dollar terms the export fetched $ 7.08 billion as against $5.77 billion a year ago with frozen shrimp and fish continuing to dominate the export basket.

USA and South East Asia have maintained their positions as the major importers of India’s seafood products, with a share of 32.76% and 31.59% in dollar terms, respectively, followed by EU (15.77%), Japan (6.29%), Middle East (4.10%) and China (3.21%).

“In the face of continued uncertainties in the global seafood trade, India has been able to cling on to its position as a leading supplier of frozen shrimp and frozen fish in international markets. With a string of initiatives and policy support, we intend to achieve an export target of $10 billion by 2022,” said Marine Products Export Development Authority (MPEDA) chairman A. Jayathilak.

“Despite the daunting challenges of oversupply, as reflected in double-digit shrimp exports by Ecuador and Argentina in 2017, increased supply from Vietnam and Thailand, drop in global shrimp prices, and issues related to antibiotic residues, India’s seafood industry has been maintaining its growth streaks”, he added.

Unbeatably, frozen shrimp maintained its position as the key contributor to seafood export basket, accounting for 41.10% in quantity and 68.46% of the total dollar earnings. Shrimp exports during the year rose by 30.26% in quantity and 30.10% in dollar terms. The overall export of shrimp during 2017-18 stood at 5,65,980 tonnes. The export of Vannamei shrimp grew 22.02% to 4, 02,374 tonnes in 2017-18. Japan was the major market for black tiger shrimps.

Frozen fish, the second largest export item, contributed 25.64% in quantity and 10.35% in earnings. However, the unit value realisation decreased to $ 2.08 a kg in 2017-18 from $ 2.27 in 2016-17.

While the export of chilled items showed a decline, frozen cuttlefish registered a growth in exports. The unit value realization also improved remarkably by 15.64%.

Visakhapatnam, Kochi, Kolkata, Pipavav, Krishnapatanam and JNP were the major ports for the marine products cargo.n

A

fter FSSAI seized the load of fish treated with toxic chemical formalin had triggered panic in Kerala.

While spot testing kit was used to test fish consignments on transit in the neighbouring State, similar facility is yet to be used by Food Safety and Standards Authority of India (FSSAI) in 30 districts in the State, including Coimbatore. As of now, spot test kits are used only in Thoothukudi and Kanyakumari districts.

P. Amudha, Commissioner of Food Safety and Drug Administration, said that FSSAI is already working with Fisheries Department on finding a solution on the issue.

“We have started testing fish with kits developed by the Fisheries College and Research Institute for testing formalin or other chemical added as preservatives in Thoothukudi and Kanyakumari districts” said Ms. Amudha.

The official added that use of test kits developed by FCRI in the two districts is on pilot basis.

The spot testing kits are used to check the use of preservatives in fish due to practical difficulties in lifting samples

and testing them at Government approved food laboratories. During a recent inspection at Ukkdam new market here, the FSSAI team could only do a manual checking of stalls. The team, however, had seized 10 kg of rotten fish which was later dumped.

Apart from Thoothukudi, Kanyakumari and Nagapattinam, fish sold in Coimbatore have their origins from Andhra Pradesh, Odisha and Karnataka. While sea fish of certain varieties are brought from Odisha, those sourced from Andhra Pradesh and Karnataka are fresh water fishes like katla, rogue and mrigal.

According to H. Bawa, president of Coimbatore District Fish Traders Association, Coimbatore is among districts with highest consumption of fish in the State. Nearly 60 to 70 tonnes of fish are sold on Saturday and Sunday and 15 to 20 tonnes during weekdays here.

“After the recent raid, the association members visited 48 wholesale stalls at Ukkadam old market and 60-odd retail stalls in new market and advised traders not to sell damaged or chemically treated fish. The association also informed wholesale dealers in other States and Tamil Nadu, from where fish are sourced, not to send consignments treated with chemicals. We have decided to inform Food Safety Department if any such consignment comes to our attention,” said Mr. Bawa.n

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July 2018 |Food And Beverage Matrix

RUSSIAN POULTRY HIT BY MULTIPLE AI OUTBREAKS

R

ussian agricultural holdings Cherkizovo and Damate have been affected heavily by a series of outbreaks of highly pathogenic Avian Influenza (AI), which were reported in four regions, causing major concern all over the nation.

Cherkizovo, the second-biggest broiler meat producer in Russia, has culled all poultry stock at the Vertunoskyi poultry farm in Penza Oblast due to AI. It was an isolated farm producing hatching

eggs for the company’s internal needs, and the nearest poultry farm raising broilers for sale is located 200km away from the affected production facility.

Cherkizovo was hit by AI despite huge investments in bio-security. Over the past two years, the company has allocated RUB3 billion ($50m) to protect its production assets from biological threats and natural calamities. The company’s total loss from the outbreak has been estimated at RUB100m ($1.5m).

The company had culled 290,000 chickens, or 7- 10% of its total principal stock.

Damate, the company, which is the biggest turkey meat producer in Russia, had to cull 470,000 turkeys, or 10% of its total turkey population. The outbreaks have incurred Damate losses of RUB400m ($6.5m).

As a result, the company said it would not be able to achieve the growth in production volumes originally scheduled for the coming months. Damate had planned to maintain its current production levels at 5,500 to 6,000 tonnes per month.

Russian veterinary body Rosselkhoznadzor confirmed that AI originally emerged in small holdings in the Penza region. As of 27 June, AI outbreaks were also confirmed in the Kursk, Samara and Orel regions, while the exact number of poultry farms affected is yet to be revealed After conducting laboratory tests, Rosselkhoznadzor issued a statement, saying that the identified strain of the virus posed no danger to human health.

It was already known that meat infected with AI had hit grocery shelves, with some batches of infected product found in the city of Ufa, in a region that is officially free from AI. Several countries, including Belarus, Kazakhstan and UAE, have restricted poultry imports from the affected regions of Russia. Both Cherkizovo and Damate do supply some poultry products to export markets, but the companies have not said if the restrictions were likely to affect their operations. Cherkizovo and Damate will need to look into poultry imports to suffice the need of the consumers.n

Food And Beverage Matrix | July 2018

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THE ORIGIN OF OPERATIONAL EXCELLENCE

LS Kannan

Associate Partner Paradigm Services Pvt Ltd Why the Origin?

I started my career as a Chemist in Quality Control department of a chemical processing plant. Being close to a decade of learning in the field of quality assurance in manufacturing, of late, I had a question in my mind - 'What is the contribution of quality assurance department to a business?' In the quest of finding an answer, I read a lot on the subject and got attracted towards “excellence” programs.

I presumed that implementing process excellence projects would be a real contribution. Hence, I equipped myself with an additional course and education.

When I started to lead quality assurance department of a packaging solutions company, there were 4 quality inspectors with me. As we got more business, the number of quality complaints rose exponentially and I had eventually expanded my team strength to 20, thinking that the tightened inspections will enhance quality.

Despite my logic, complaints and rejections, my interest never came down, even once.

To come out of this crisis, I studied even more and called for help from professionals. Fortunately, I got connected with business excellence gurus and got introduced to Deming's works. It made me to come out of quality assurance (crisis?!) and to become a business consulting professional. Then my question got redefined - 'What is a real value addition of Operational Excellence to a business?' and thus my search got intensified.

"We are unique"

As a consultant for years, I had come across hand full of methodologies and a bag full of terminologies. But when it comes to the application, I use to hear “Hey, that won’t work here! Our business is not same as theirs (read as Toyota’s or GE’s) and our business is unique". In most

cases tools like Lean or Six Sigma or 5S do provide breakthrough results as a burst during initial waves of implementation in terms of quality, productivity or cost savings. But I hope majority of readers will agree with me that several times, those tools fail to provide a sustainable profit improvement. The rate of change gets stagnated over a period of time, management looses focus on those projects, the enthusiasm among the shop floor guys vanishes and suddenly one fine morning, the improvement project pipeline completely dries up. During those instances, I observed my inner voice talking to them “Hey guys! You are having lots of opportunities in market and there is a huge potential in your processes. Why don't you try to utilise them?"

So, an additional question arose in my mind! - 'Why people at all levels are not comfortable with “Operational Excellence” or proven tools and techniques?' I am studying some organisational behavior, psychology and observing dynamics of operations. I could not say I reached the answer; but I am convinced that not knowing the origin and evolution of these principles is one of major hindrance on way from knowing how to applying. Probably you would have come across someone saying that some companies or some experts invented these methodologies.

Understanding the background of these tools and techniques would help an entrepreneur, a CXO, a leader or a manager to effectively harness them.

The Inflection Point

The Journey: It’s a long journey for us to reach the state of quality consciousness where we are presently established. We have come through several hundred years after civilisation without explicit significance to Quality. Though we have a vast history of quality since early 14th century, when guilds were formed in Western Europe to ensure quality of trade among its members (shall discuss this in future chapters), we really understood the importance of quality to business, only a century back. And I believe the attack on Pearl Harbor by Japan is the most significant incident in evolution of Operational Excellence. So, I start our story from here. We will travel back and forth in time, as required to understand the genesis of each of operational excellence methodologies.

The Pearl Harbor Attack

Its 1941, 7th December, Japan’s

fighter planes attacked American naval base at Pearl Harbour in Hawaii, more than 6000 kilometre away from Tokyo. In a two-hour long attack, Japanese fighters destroyed 20 American naval vessels, including eight larger battleships, and more than 300 airplanes. More than 2,000 Americans soldiers and civilians died in the attack, and another 1,000 were injured.

That was Japan’s strategic move to expand its territory in East Asia and to curtail US’s involvement in that region. By that time, Japan was holding a significant portion of today’s China as source of raw materials and oil. Japan’s plan move was to have control over rest of China and British colonies in South Asia including India. But the plan back-fired them so badly.

It was an unannounced attack - a war crime. Japan had formally communicated US just before commencing the attack. But the communication broke down mid way for reasons not clear until today. The day after the assault, US President Franklin D. Roosevelt declared war on Japan. Japan’s allies Germany and Italy also declared war on United States, and thus after more than two years into the conflict, America had finally joined World War II.

The devastation of Japan

The furious war on Japan extended for next four years. Japan’s emperor refused to surrender and citizens of Japan wanted to fight till the end, even after fall of Germany and Italy.

US and Britian requested Russia to invade Japan-occupied territory on main lands of China. At the same time, Japan requested Russia’s support. But Russia's Stalin decided to go with Allied Forces and waged war against Japanese forces.

Meanwhile, US used the most devastating weapon mankind has ever seen – Atomic bombs. A bomb named Little Boy was dropped on Hiroshima on 6th August 1945, followed by the second on 9th August, the more powerful plutonium bomb named Fat Man, on Nagasaki. On 14th August 1945, Japan surrendered unconditionally.

General Douglas MacArthur of US Army was appointed to head the occupation forces in Japan.

After occupation of Japan, US assumed responsibility to rebuild Japan’s industry and General MacArthur’s primary objectives included the reconstructing manufacturing and telecommunication industries in Japan literally from the scratch at

the shortest possible time.

The JUSE

He reassembled the Industry association in Japan named Japanese Union of Scientist and Engineers, with Ichiro Ishikawa heading the association. JUSE understood the need for uplifting attitude and skills of Japanese Industrialists. During those days, Japan was known for its poor quality and cheap products.

JUSE organised number of seminars, lectures and knowledge sharing sessions by American Experts, including Dr. Edward Deming and Joseph Juran, from 1951. There were many contributors from Japanese Industries as well like Taiichi Ohno, Kaoru Ishikawa and others.

This evolution in the Operational Excellence inevitably led to Japanese Economic Revolution .

This made Japan to become world’s third largest economy. Today, Japan is world's third largest automobile manufacturing country, has largest electronics goods industry, and is often ranked among world's most innovative countries leading several measures of global patent filings.

Most of methodologies we are going to discuss are either originated here (for example Toyota Production System) or induced by these developments (Six Sigma) or interpretation of these developments (Total Quality Management, Kaizen).

In 1957, JUSE instituted the prestigious Award for Quality Excellence in Japan and named it after Deming (Deming Prize) -within 7 years after Deming started to deliver lectures to Japanese Industries. Why Deming? Let us understand in the coming chapters.

Search... in series

I have done a concurrent internet literature search for various quality management methods and planning to present them in a story-telling manner. I am excited to see the story coming up well - resembling thriller stories with as many twists and turns. I shall be publishing these as series of short articles under the title The Origin of Operational Excellence. This is not a scientific research but a mix of observations, interpretations of events and, in some cases my personal opinions. I welcome your inputs and comments.

Let’s deliberate and learn together.n

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July 2018 |Food And Beverage Matrix

15 TOP COMPANIES PLEDGE TO CUT SALT, SUGAR AND FAT FROM THEIR PRODUCTS

T

he Food Safety and Standards Authority of India’s (FSSAI) “Eat Right Movement” has received a strong support from 15 top food companies and have pledged to reduce the amounts of fat, salt and sugar in their products.

The list includes Britannia, Bikarnerwala, Bagrrys, Delmonte, Haldirams, Hindustan Unilever, ITC, Kellogs, Kraftheinz, Marico, Mapro, MTR, Nestle, Patanjali and Weikfield.

In the next coming years, Britannia has pledged that it will reduce sugar and sodium by 5 percent per serve size in its products. HUL has pledged that 75 percent of its products will meet salt levels to enable intakes of 5g per day, by 2020. This is the recommended benchmark given by the World Health Organization (WHO).

ITC, in its pledge, has stated that it is targeting a phased total reduction of 10 percent from their current levels of salt in three-fourths of its snack and instant noodle products by 2023.

Kellogg India has pledged to reduce an average of 10-15 percent of sugar and 10-30 percent of sodium in its ready-to-eat cereals by 2020.

“Nestle is already working on ways to reduce sodium, sugars and saturated fats from its products. We’re committed to an average 6 percent reduction in added sugar, an average 10 percent reduction in salt and about 2.5 percent reduction in total fat in our relevant product categories by 2020,” Chairman and Managing Director of Nestle India, Suresh Narayanan, told the media.

“Patanjali is ready to reformulate its product to fit in the required levels of salt, sugar and fats. It added that it will be developing a sugar-free

chyawanprash for diabetic patients and will also try and cut down sugar levels by 3-5 percent in its existing chyawanprash product,” said Acharya Balkrishna. fat,” he added.

Pawan Kumar Agarwal, CEO of FSSAI, said, “This is to inculcate the habit of consuming “Thoda Kam” ( a little less). It’s a fight, a battle between heart and brain and to limit the intake of fat, salt, sugar in people’s diets.

The growing consensus amongst industry members on the importance of promoting eating right was evidenced by the commitments made by companies across the food chain,”

“The food services sector promised to provide healthier food options and introduce menu labeling, even as major food retail players including e-commerce players agreed to promote healthier food options and responsible retail practices,” said Pawan Kumar.n

Issue h t x e t N Our 2018 Mon

“While the edible oil industry, bakeries, and halwais committed to phase out trans-fats by 2022 (India@75: Freedom from trans-fats by 2022), food majors pledged to reformulate packaged foods to reduce the level of salt, sugar and saturated

e& UST AUG x Banglor R e C Food elhi N D a i d Fi-In

PATANJALI NOT TO BACK OUT FROM THE RACE TO ACQUIRE RUCHI SOYA

M

anaging Director Acharya Balkrishna has clarified that Patanjali Ayurved will not back out from the race to purchase bankruptcy-bound Ruchi Soya and explore all options, including legal, to clinch the deal. The competition is against Adani Wilmar, which sells cooking oil under the Fortune brand.

Patanjali had bid for around Rs. 5,700 crore to acquire Ruchi Soya, but Adani

emerged as the highest bidder (H1) with an offer of about Rs. 6,000 crore.

Not staying behind, Patanjali Ayurved sought clarification from the RP (resolution professional) of Ruchi Soya related to eligibility of Adani Group to participate in the bidding process. It also sought to know the parameters adopted by the RP to declare Adani Wilmar as the highest bidder.

Balkrishna said that they have

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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

questioned the appointment of Cyril Amarchand Mangaldas as the RP’s legal advisor as the said law firm was already advising Adani Group and is waiting for the reply.

Patanjali was asked to submit a revised bid by June 16 to match or better the highest offer of Rs. 6,000 crore by Adani Wilmar under the Swiss Challenge system adopted by the RP and the committee of creditors.

But instead it wrote to the RP seeking

clarifications instead of submitting a fresh bid.

Under the Swiss Challenge method, Adani will get another chance to make an offer if Patanjali’s revised bid exceeds the offer made by the former.

Patanjali Ayurved already has a tie-up with the Indore-based Ruchi Soya for edible oil refining and packaging and it wants to further expand its cooking oil business.n

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