MAY 2022 Aahar 2022

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FOODANDBEVERAGE MATRIX

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May 2022 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

MONTHLY NEWSPAPER FOR F&B INDUSTRY Dear Readers

Editor’s Note

It’s said there is no sincere love than the love of food, Love with extra efforts , palatable looks and served with huge warmth is all what one crave for “ Pondering on above lines are best for seeking the integration of good food and good hospitality. On the same note Welcome to AAHAR 2022International Food & Hospitality Fair.

Ritu Mishra News Journalist

Keeping aside COVID negativity, According to the Indian brand equity foundation some commodities have

faced a rise of more than 100 percent in exports between FY20 and FY21.

Now is the time to break the jinx of hospitality sector too.

A platform to generate, upgrade, growing contacts new business opportunity in this dynamic growing market is where you are. The 36 th edition of the event will be organised this year, AAHAR is one of Asia’s best known brands in Food & Hospitality shows. The show has grown by leaps & bounds in recent years and is today the well-known destination for global vendors and sourcing professionals

While AAHAR is serving as bridge to cater both the needs. And we are acting just as one of the pillar of bridge by working enthusiastically to upgrade with all the latest happenings, industry growth, and new trends in some pages. Hope our hard work, spirit, wisdom of author is helpful to you again.

Your growth is our growth, hence cheering everyone’s success we have brought up this edition with all our heart and soul. Enjoy Reading.

- Ritu Mishra..n

Please Read the BECKHOFF Automation Pvt. Ltd. at page no 54

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DUM PUKHT KITCHEN, ‘ART OF DUM’ BRINGS ITS SLOW-COOKED DELICACIES TO HYD ‘Art of Dum’ offers a traditional and healthier alternative with Dum Pukht dishes cooked in sealed clay pots, that keeps the flavours, taste as well as nutrition of the food intact.

anjay Vazirani’s Foodlink, one of India’s largest luxury F&B service companies has announced the launch of ‘Art of Dum’ in Kondapur, Hyderabad. ‘Art of Dum’, a cloudkitchen brand is currently delivering scrumptious food in Bengaluru and Mumbai. It promises authentic food, handpicked ingredients, and adherence to the highest standards of quality and safety. The traditional methods of cooking, and the attention to detail in the packaging, all add to the experience of enjoying food that is fit for royalty.

The brand will offer a wide range of authentic flavours cooked in the traditional ‘Dum Pukht’ style of slow cooking. All the flavours will be wrapped in an elegant and sustainable packaging that is unparalleled and provide a luxurious at-home dining experience to Hyderabad’s food enthusiasts. ‘Art of Dum’ will also introduce ‘Akhrot Ki Galouti’, a specially curated dish best suited to the taste palate of Hyderabadi foodies. Besides this, the food menu includes different styles of Biryanis, Kebabs, delicately spiced gravies, wholesome rolls, and mouth-watering sweet dishes.

While talking about the ‘Art of Dum’ launch in Hyderabad and the evolution of the Indian foodservice delivery market, Sanjay Vazirani, CEO, Foodlink, said, “After phenomenal success in Dubai last

The signature dishes such as ‘Dal Makhani’ are slow-cooked for close to 24hrs, the ‘Dum Handi Ka Gosht’ takes six hours and the ‘Chulhey Ka Dum Murgh’ takes two hours to cook.

The creations by the chefs through the ‘Dum Pukht’ style of slow cooking pay homage to the culinary heritage of the royal kitchens of Awadh, characterised by rich aromas and flavours. year we got Art of Dum to India in September 2021. We are thrilled with the reactions being received in the Mumbai and Bangalore markets and we are excited to introduce ‘Art of Dum’ to Hyderabad now. Hyderabad is the main Biryani capital of the country and it will be very special for us to woo Hyderabadi foodies with Art of Dum food."

Sharing details about the key differentiators of ‘Art of Dum’ in Hyderabad, Chef Vikram Simha, ‘Art of Dum’ – Hyderabad, said, “It will be a pleasure to have the Hyderabadi taste buds trying our food and hopefully it will be a big hit here. The unique ‘Dum Pukht’ style of slow-cooking is inspired by the 300-year-old culinary heritage of the North-West Frontier Province. The food prepared in this style of cooking

is recognised as one of the finest cuisines of South Asia. Additionally, our emphasis on authentic flavours, zero compromises on cooking techniques, and thoughtful, sustainable packaging is what we believe sets ‘Art of Dum’ apart.”

To cook flavourful and delicious food, ‘Art of Dum’ follows the traditional and unique ‘Dum Pukht’ technique of slow cooking which is rarely implemented in the cloudkitchen format of India. It is this technique that works like magic to beautifully infuse the flavours from the various spices and herbs, making each dish a delight for the senses. The Dum Pukht style of cooking takes hours of preparation that allows the dishes to breathe in their own aromas and juices to provide an authentic and flavourful dining experience.

Completing the at-home luxury dining experience is premium packaging which promotes a sustainable and healthy lifestyle with a zero-plastic policy, reusable premium quality glass jars, clay handis and steel cutlery. The brand also encourages its customers to reuse and recycle their packaging and help minimise plastic waste and pollution.n

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May 2022 | Food And Beverage Matrix

HOW & WHY PLANT-BASED INGREDIENTS ARE BETTER FOR YOUR HEALTH

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he increasing global population of vegans and vegetarians has created a high demand for nutrition rich plant-based foods. Coupled with consumers being more labelconscious and preferring 100% natural products, it is important to understand plant-based, its health factors and identify popular, viable agents.

Simply put, ingredients made entirely from vegetables, fruits, whole grains, nuts, seeds, and legumes can be classified as plant-based. Studies indicate that minimal processing and preservatives ensure these products have higher nutrient and micronutrient levels, making them healthy and suitable for all diets. Some popular plant-based foods include tofu, tempeh, lentils, chickpeas, peanuts, almonds, non-dairy milk and butter, and ingredients like agar agar, carrageenan, spreadable agar agar type wondergel, xanthan gum, gellan gum, sealife and alginate.

Agar Agar is a hydrocolloid extracted from red seaweeds and is used as a stabilizing and thickening agent. It has been used as an alternative to the animal-derived gelatin in Asian desserts for years. The Meron Group - India’s largest manufacturer and exporter of 100% certified, all-natural food grade Agar Agar - has observed the product is gaining a stronghold in Europe, North America, and South America, after having conquered East Asian and Middle Eastern palates.

The Meron Group's Agar Agar ideal for instant setting, excellent

finish, extended shelf life - is used extensively for jellies, jams, puddings, fruit jelly cake, popsicles, tarts, jam, marmalade, cheesecake, set yoghurt, fruit caviar, vegan marshmallow and vegan cheese. The creamy, Spreadable Agar Agar Wondergel is preferred for cake glazes, custards, syrups, sauces, and spreadable cheese. Meron's other plant-based ingredients include Carrageenan (A Wholly Natural Hydrocolloid) having strong stabilizing and binding properties is used in water and milk based jelly, ice creams, pudding, flans, ham and sausage, fruit caviar, gummy bears, flavoured milk, cheese, marshmallow etc, Agar Instant (fast soluble agar) used in soy milk, flavoured milk, dry instant premix, art jelly cake, fruit caviar and yoghurt, and Sealife (a vegan dietary fibre rich in potassium iodine) essential for making iodine fortified food, probiotic food, energy bar, oat milk, palatable food, overnight oats and texturised food. Meron also offers other hydrocolloids such as Xanthan Gum for making ice creams, mayonnaise, sauce, mocktails and spreads, Alginate - an ideal texture improver for noodles, lactic drinks and breads, Gellan Gum (Plant Gel) widely used for suspension beverages and Guar Gum which is used for sauces and jams among others.

Established in 1982 as a manufacturing unit to cater to the global demand for Agar Agar, Meron Group aims to be the One Stop Solution for all Hydrocolloids Needs and has thus created a legacy of premium quality plant-based ingredients through continuous research and development.

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May 2022 | Food And Beverage Matrix

THIS 77-YEAR OLD ICE CREAM CHAIN IS GETTING A MAKEOVER

o modernise the brand, the 77-year-old ice cream store is changing its logo, employee uniforms, and packaging.

According to the firm, this is the first big upgrade for Baskin-Robbins since 2006. For the first time, it will offer products through a dedicated internet store, including motorcycles and bucket hats. As part of the makeover, Baskin-Robbins will introduce new flavours.

The Baskin-Robbins emblem has been pink and blue for many years.

In a blocky, childlike typeface, the letters “BR” and the words “Baskin Robbins” were printed.

The fun typeface has been replaced with a cleaner version in the new logo.

Brown and pink, brown and blue, and pink and white are all options for the new identity.

To put it another way, the new BaskinRobbins has matured. It’s been a long time since the renovation.

Despite this, the epidemic boosted ice cream sales. Baskin-Robbins was taken private in 2020 and does not release sales numbers to the public.

Sales, on the other hand, climbed 3.5 percent in 2020 and 10.9 percent last year, according to Maceda.

Grandinetti explained, “The first advertising campaign in 1953 was developed on circus symbolism.”

The pink and brown colours BaskinRobbins is recreating today were utilised in the promotion.

According to Euromonitor International, ice cream sales at US scoop shops increased by 4.4 percent from 2019 to 2021.

Some customers were particularly devoted to the brand, which they linked with childhood excursions with their parents or grandparents, according to Baskin-Robbins’ executive team. They did, however, hear that there were “some potential to be more relevant,” according to Maceda.

In the same year, Baskin-Robbins debuted the concept of 31 flavours, one for each day of the month. When the letters are put together, the “31” is buried between the B and the R in both the new and previous logos.

Baskin-Robbins intends to create an impression with its new style, flavours, and items to help keep the momentum rolling.

Baskin-Robbins now offers hundreds of different flavours. However, there is still room for more.

Brands like Baskin-Robbins must develop momentum with younger consumers — not only those who remember it from their childhood — in order to attract new customers.

Irvine “Irv” Robbins and Burton “Burt” Baskin, brothers-in-law, launched the ice cream company in 1945. But it wasn’t until 1953 that it was dubbed “Baskin-Robbins Ice Cream.”

“When you think about it, the trip began four years ago,” said Jason Maceda, president of BaskinRobbins. That included “really listening to our guests.”

The company’s leadership has responded to the feedback in a number of ways. Baskin-Robbins, for example, adopted a new layout and design for some of its outlets in late 2018. These “Moments” outlets have a more modern appearance, digital menu boards, larger ice cream display cases, and a wider range of toppings and options.

According to Maceda, there are around 70 of these establishments in total. That’s still only a fraction of the more than 7,700 Baskin-Robbins locations throughout the world.

During the epidemic, the launch of the “Moments’ shops stalled, but Maceda is “eager to get things going again.”

According to Jerid Grandinetti, VP of marketing and cuisine at BaskinRobbins, the new logo is based on the company’s heritage.

Three new limited-time flavours are included in the refresh: Non-Dairy Mint Chocochunk is one, and Totally Unwrapped is another, both prepared with peanut butter and chocolate ice creams, caramel swirls, fudgecovered pretzels, and fudge and caramel-covered peanuts. That one is described as a “deconstructed candy bar” by Grandinetti.

Ube Coconut Swirl, the third flavour,

is prepared of coconut and ube (a purple yam frequently used in Filipino delicacies) ice creams swirled with ube flavour.

The April flavour of the month is Totally Unwrapped, while the other two will be available throughout the spring and may be extended based on consumer response.

The firm is also releasing gear, such as branded scrunchies, hoodies, bucket hats, and even bicycles, in addition to new flavours and a new appearance.

Bikes may appear to be an unusual choice of swag for an ice cream shop.

However, the brand’s new motto, “Seize the Yay,” is all about savouring tiny joys. And nothing shouts “joy” like a bike decorated with ice cream.

“We want to make sure we’re celebrating with our visitors,” Grandinetti explained. “What better way to achieve that than to supply some exciting buzzworthy” products, such as a bicycle, and apparel that may be “part of their regular lifestyle!!”n

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May 2022 | Food And Beverage Matrix

FRAUD PREVENTION KIT WITH DATABRIDGE™ MS

ETTLER TOLEDO offers a number of products to accompany your truck scale that will protect your business. Truck scales are convenient targets for fraud. Thieves constantly devise new ways to cheat businesses that buy or

password protection with defined access levels, but that is just the first layer of fraud prevention. The software provides an arsenal of antifraud features designed to stop the tactics that are being used to cheat truck scales. i.e. weight curves, stored tare weights, camera capabilities,

•

•

Truck with one set of axles off the front (or the back) of the scale will weigh lighter.

One truck fully on the scale, while second driver pulls a set of axles on the scale, generating a deceptively heavy load.

Vehicle Positioning System: METTLER TOLEDO Help Prevent Improper Positioning by Photo eyes i.e. Vehicle positioning system, which help to prevent more than one truck driving onto the scale. Photo eyes can detect this cheat, as well as improper positioning of a single truck.

Camera Capabilities: DataBridge™ MS software automatically captures still images and attaches them to a permanent record of each weighing transaction.

Images are labeled by event and can be included on the tickets that are given to drivers as receipts. Using the software’s built-in camera monitor,

sell truckloads of material by weight.

Protect yourself with the built-in security features of DataBridge™ MS software.

Many software programs rely on password protection alone.

DataBridge™ MS software uses

scale operators can view activity at a scale.

When positioned correctly, cameras can record images that identify vehicles, drivers, and license plates.

Cameras also protect against cheaters, such as drivers who position the wheels of their vehicles partially off the scale to get a lower weight reading. While a busy scale operator might miss the violation, properly positioned cameras will not.

DataBridge™ MS Scale Management System provides professional transaction management with METTLER TOLEDO innovation, offering powerful capabilities for large and growing organizations with features like Multiple Work station access, customer user roles & permissions, notifications, analytics, advance customer data entry and advance anti-cheating solutions.

This

software

is

also

having

pre-loading, audit logs etc.

The most common way to cheat at the truck scale is also the simplest– improper positioning of the truck on the weighbridge. Several scenarios make this possible for a truck driver to accomplish. capability for complete unattended weighing system, which helps to avoid weighing attendant, improve data accuracy and faster weighing throughput.

For more information Visit us: www.mt.com/veh-fraudprevention-ve Call us Toll Free -1800 22 8884 / 1800 10 28460 or Email-sales.sales@mt.comn

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May 2022 | Food And Beverage Matrix

REVERSE MIGRATION LEADS TO AN INCREASE IN HEALTH COMPANY AND FOOD SALES

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The mandate for healthier food choices is being fulfilled by a robust e-commerce network building up in India. And owing to the pandemic, consumers have picked up healthier eating habits.

According to Euromonitor International, “Indian cities are the new demand hotspots for packaged food brand owners. The heightened interest in self-care and increased home cooking has brought significant attention to food, while consumers’ reverse migration to tier-2 and tier-3 cities has influenced and urbanized food trends in smaller cities and towns. It has therefore become essential for companies to reassess and reformulate their product and channel strategies to remain competitive.

Dabur India marketing head Mayank Kumar said, “When people migrated from big cities like Bengaluru to smaller towns, they carried the habit of consuming healthy and functional foods. However, what has helped people in these places adapt to such consumption habits is the reach of e-commerce. The penetration of e-commerce beyond the metros found the right consumers who had sampled such products and were now ordering them online. This helped consumers in smaller towns to sustain the habit of consuming functional and healthy foods.

While tier-1 cities continue to remain strategically important and priority markets, food companies must explore growing opportunities in tier-2 cities as adoption of different packaged food categories increases.

The urbanization of food trends in tier-2 and tier-3 cities, and consumers’ willingness to pay more for foods with health claims will create fresh growth pockets for newer brands.

Additionally, multinationals will also be able to extend the distribution of their premium and healthier packaged food product portfolios beyond tier-1 citiesn

he demand for healthy and functional foods is growing, with the COVID19 pandemic playing a huge part in this. When the pandemic hit, many migrant workers migrated back to their towns and villages and brought their urban preferences home with them.

THE HYATT REGENCY BRAND DEBUTS IN UTTARAKHAND WITH HYATT REGENCY DEHRADUN

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yatt Hotels Corporation has announced the opening of Hyatt Regency Dehradun.

The 263-room hotel marks the first Hyatt hotel in the state of Uttarakhand and strengthens its brand footprint across the country.

As part of the Hyatt Regency brand, the hotel has been designed with productivity in mind to deliver seamless experiences and an energising hub for both leisure and business travellers alike.

Spread across an area of approximately 4.25 acre, the hotel is conveniently located in the foothills of one of India’s popular tourist attractions, Mussoorie, known for being a popular destination to retreat from the summer heat or for a snowy, winter getaway.

Nestled in the scenic surroundings of Malsi Forest and the Himalayan range, the hotel is well-connected to major Indian cities both through air and rail services. The easy accessibility it offers from and to neighbouring locations makes it a

premier destination for celebrations as well as for travellers to unwind amidst pristine natural settings and unobstructed panoramic views.

“We are extremely excited to welcome World of Hyatt members and guests to Hyatt Regency Dehradun,the first Hyatt hotel in Uttarakhand,” said Sunjae Sharma, managing director – India & Southwest Asia at Hyatt Hotels Corporation. “Hyatt Regency Dehradun marks the first Hyatt hotel in not just a new geographical location, but also in yet another destination where our guests travel and want to experience the hospitality Hyatt hotels offer.”

Commenting on the opening of the hotel, Harkaran Singh, general manager – Hyatt Regency Dehradun, said, “Hyatt Regency Dehradun has been designed to meet the needs of travellers who seek flexible and energising experiences in pristine surroundings, and offers the perfect setting for celebrations, relaxing stays and everything in between.”n

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May 2022 | Food And Beverage Matrix

NGS LAUNCHES HEALTHY HEIGHTS KIDZPROTEINNUTRITIONAL SHAKES

SPAIN’S SALAMI, UK’S BACON, ITALY’S HAMS & SALAMI GET DELIVERED PAN-INDIA

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utritional Growth Solutions, Ltd launches Healthy Heights KidzProtein and KidzProtein Vegan to support children’s development. The new product line includes 10 products: KidzProtein comes in chocolate, vanilla, and strawberry; KidzProtein Vegan comes in chocolate and vanilla.

Initially launching in the US, the new nutritional shakes which include both dairy and plant-based formulas can serve as a nutritious and delicious breakfast or a healthy tasty snack between meals.

They contain a proprietary blend of micro- and macronutrients demonstrated to support optimal childhood growth and development, as well as a fruit and veggie blend. They complement an existing product line shown in a clinical study to help children grow in height and weight.

“There is a high demand from parents for a nutritional shake formula for children to support everyday wellness,” remarks Liron Fendell, CEO and managing director for Nutritional Growth Solutions.

We created our evidence-based Healthy Heights KidzProtein range in both dairy and vegan versions to support the unique nutritional needs of children including those with dairy allergies. Milk allergy is the most common allergy among children, as well as intolerance to lactose.”

KidzProtein and KidzProteinVegan provide 10g of protein and a full array of vitamins and minerals. The versatile line allows parents to sneak the added nutrients into smoothies and other recipes. “It is formulated to fill common nutritional gaps,” explains Fendell. “You cannot fool kids; the product has to be designed for flavour as well as their needs and preferences.The products contain real fruit and veggie powders for an extra boost of nutrition.” KidzProtein and KidzProtein Vegan are also supplemented with omega-3 fatty acids, which are incredibly important for brain and cognitive health and neurological development. This nutrient is often deficient in children's diets.n

weet Stuff Gourmet Foods brings to your homes, the world's finest meats, seafood, cheeses and so much more, to keep that cooking storm whirling! Helmed now by an enterprising mother-daughter duo, Manjul Sandhu (CEO) and her daughter Suchi Sandhu (managing director), Sweet Stuff has been an endeavour since 1990, born out of passion for incredible food and service by a one-woman army; Manjul Sandhu. The slowly growing team, saw rapid growth through immense hard work and a commitment to provide unique gourmet goods to the Indian market. The company has since been recognised as one of the most preferred importers and distributors for the leading international gourmet brands dealing in frozen meats, cold cuts, cheese and seafood.

“My love for exploring different food has driven and helped me to share the experience of quality food. The art of procuring and processing a particular kind of meat or cheese is done with skill, hard work and care.

Hence, our motto is to honour the quality of the product right from the producer to the consumer. This has helped us become market leaders with exclusive distributorship rights over several renowned national and international brands,” quoted Manjul Sandhu on her motto for Sweet Stuff.

The company’s vision is to deliver the best of the world's gourmet goods at fair prices.

The goal is to experiment with a diverse variety of products and share the experience of quality gourmet meats and seafood which are either not bred in India or are not commonly available, hence creating a niche yet loyal client base for their products.

Sweet Stuff’s product portfolio is a treat for all foodies. Their must-haves are the Spanish salamis (very unique), English sausages, Italian hams, UK pork ribs, Spanish spring chicken, Spanish quail, USA duck, USA turkey, New Zealand green shelled mussels, Canadian black

cod and Norwegian salmon terrine.Whereas the cheese lovers and vegetarians cannot miss out on Dutch smoked cheese, French goats’ cheese and gouda with tomato/olives.

“The pandemic changed the hospitality industry completely.

With limited resources for quality and gourmet food, we knew it was the correct time to extend our services to customers personally. The convenience of ordering online, gave people a chance to put on their chefs’ hats at home in a bid to experience gourmet products, which they would normally experience in hotels or restaurants. The growing curiosity for finer foods and a more mature palate of an average Indian foodie was our motivation to deliver the world’s best produce to everyone’s homes. We aim to serve quality, convenience and unmatchable service through our e-commerce website, which allows one to order their favourite imported gourmet meats, seafood and cheese from Spain to Italy to the UK or Holland –delivered to your doorstep,all at the click of a button.” explains Suchi Sandhu.

After being in the B2B industry for 20 years and standing strong even in the pandemic they have expanded bases and now aim to reach out to the customers directly through their website so the great news is you can now get international gourmet meats, seafood and cheeses delivered to your doorstep by simply ordering online.

Vouched by executive chefs of 5-star hotels, corporate chefs, restaurateurs and more, Sweet Stuff has more than 250 gourmet products to choose from and supplies them to more than 300 outlets pan-India.

Based in Mumbai, they are here to change the gourmet game and bring their products to you personally.

So whether it is Parma ham you desire, Apple baked Ham, Chorizo Cular, Bacon or Turkey – you can now travel the world and experience culinary delight from the comfort of your home.n

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May 2022 | Food And Beverage Matrix

India is becoming food factory of world Vijaykumar B. Lodha, CMD. M. B. Sugars & Pharmaceuticals Ltd.

How does MB Sugars make journey of the company in India seamless as the market expansion to Specialty Sugar industry past 25 years?

We started our mfg unit of Pharma Sugar in Feb. 1997. As opportunity grew we started Sugar Cubes & Sugar Sachets for Hospitality industry in 1999-2000.

In 2010 Indian market was requiring various sugar products for Bakery industry to match International quality products.

Thus demand emerged & we forayed in it with a range of Specialty Sugar for this industry .

Now market has expanded to a matured level & is at par with International markets.

What Products that M. B. Sugars offer to the Food & Beverage Industry?

A range of Specialty Sugars like...

it, study it & then offer solution to them based on product & the context.

Thus we have built our business over the years.

Food & Beverage Matrix celebrating it’s 4 th Anniversary as a Tabloid News Magazine.

Food & Beverage Magazine has emerged as one of the prominent magazines in the indusry in a very short period of time. We congratulate them on their 4th Anniversary & our best wishes for future as well.

Give ur views on the future of Bakery Industry in India?

The Future of Bakery industry looks very bright since India is becoming “Food factory of World” . India as a market has seen a boom in Covid Period as well.

The health friendly cake & pasrtry market with creativity has a bright future in lndija.

Breakfast Sugar • Castor Sugar • Demerara Sugar • Light Brown Sugar • Icing Sugar • Fondant Icing Sugar • Kathali Sugar • Candy Sugar • Rainbow Sugar • Sugar Cubes ( White & Brown) • Sugar Sachets ( White & Brown)

What r ur latest Innovative products?

Calcon Sugar Free Sachets & Pouches. It is India’s Largest variety of Sugar manufactured under one roof.

New Stevia based sugar free I calorie free

How is M. B.Sugar Innovation Centre beneficial in Indian context?

This is a new concept & MB sugar is also keen to adopt to this new change.

What is the USP of M. B. Sugar that helps it to tackle & also outpace the competitors?

Ans :- We r the problem solvers & Solution providers in the “World of Sugar.”

Various companies come to us with their specific problems.With our expertise,we understand

We are coming with up with healthy & creativite aspect products.

product is coming soon for Diabetic & Calorie Conscious people. It’s a Natural sugar Substitute.

Also a “zero Calorie Cube” is going to be launched soon.

Sugar Paste is another product targeted to modern time Chefs & creative Home bakers. It has been launched recently with the brand name of “Roll n Mould” Sugar Paste in the Indian Market with 5 colour option in 1kg Jar. Soon small packaging will also be launched.

For more details u can visit our website www.mbsugars.com

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May 2022 | Food And Beverage Matrix

SLEEPY OWL X NOTO LAUNCHES LIMITED EDITION ‘CHOCOLATE COFFEE FUDGSICLES’

RUCHI SOYA, NOW TO BE CALLED PATANJALI FOODS LTD

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here are plenty of things to look forward to this summer but this time, the season has stepped it a notch higher!

As summer's hottest, or shall we say the coolest collaboration – Sleepy Owl X Noto is here to beat the heat with their new launch of the limited edition ‘Chocolate Coffee Fudgsicle.’

Making it the collaboration of the season, the new limited edition Chocolate Coffee Fudgsicle has got the best of both worlds. With Noto’s trademark low-calorie ice cream infused with Sleepy Owl’s signature premium instant coffee, this truly is the perfect combination to beat the heat. And there’s no other way you’d want to kick off summer, for the fudgsicle is a perfect treat that is refreshing and also energising.

Creamy, caffeinated, and chocolatey; whether you start or end your day with it, your favourite mochaccino is now on a stick! Made with zero added sugar and only 98 calories, this fudgsicle has no artificial flavours, colours or preservatives.

Commenting on the launch, Arman Sood, co-founder, Sleepy Owl Coffee, said, “Today coffee is so much more. You start your morning, begin conversations, and journey through your day with coffee – it’s an experience. And an experience can always be elevated with innovation to ever create because innovation is imagination without limits. We’ve always wanted people to know what ‘Real Good Instant Coffee’ tasted like. And now that we’ve established it with our previously launched flavoured Premium Instant Coffee, that’s made with premium 100% Arabica beans and the revolutionary Microground Technology, we want them to know that this experience doesn’t stop there. This collaboration with Noto has given coffee an innovative boost to excel beyond what anyone would’ve imagined.

And we’re more than excited to see what this could mean for coffee and the future.”n

uchi Soya Industries, owned by Patanjali, is being renamed to Patanjali Foods Limited. “The board of directors has decided to change the name of the company to Patanjali Foods Limited or any other name as may be available by the registrar of companies, Maharashtra, Mumbai, subject to all other applicable approvals.”

The edible oil major said it may also evaluate efficient modes of enhancing synergies with Patanjali Ayurved.

crores through its follow-on public offer, and a part of the proceeds has been utilized to repay debt.

Acharya Balkrishna, MD of Patanjali, announced that Ruchi Soya has become debt-free. In its draft red herring prospectus, the company had mentioned that it would repay its loan of around Rs. 1,950 crores to lenders.

However, the company has decided to repay the entire

Last week, Ruchi Soya said it has repaid Rs. 2,925 crores in loans to banks and has become a debtfree company.

debt

amount

of

It has recently raised Rs. 4,300

insolvency processn

Rs

2,925

crore to its lenders. In 2019, Patanjali acquired Ruchi Soya for Rs. 4,350 crores through an

24

May 2022 | Food And Beverage Matrix

ATTENTION CHEFS /BAKERS /HOME BAKERS / HOBBYISTS BAKERS YOUR BAKING SOLUTION PARTNER NOOR Can’t find the ideal icing nozzles or cake moulds?

Do you get frustrated searching for baking supplies & accessories?

N

OOR' is a reputed brand for Wholesale & retail cake and food decorating equipment. Noor is a family-run bakery supply store based at Sandhurst Road, Mumbai, They cater to the bakery industry in India & abroad. They have a varied selection of bakeware, moulds, paper goods for the commercial bakers, chefs, home bakers & hobby bakers.

With over 50 years' experience in industrial units they have moved to retailing units too. They offer the very best prices for traders & retail section. Noor is the authorized dealer for Food Grade Mild Steel (aluminum coated steel ideal for baking). This ensures than the baking equipments are durable & will not rust easily.

Their newly renovated showroom is bursting with cake decorating tools, baking equipment & more.

They are well-equipped with just about everything you can imagine for making, baking & decorating purposes.

Items to look out for Icing Nozzles – They are the pioneers in the production of Icing nozzles .They have mastered and crafted nearly 75 different patterns and designs of Icing and Meringue nozzles (tips) to decorate your cakes, pastries and food. Each nozzle is manufactured with utmost precision and personal touch that even the most intricate designs can be crafted easily and smoothly. The distinct patterns of nozzles take care of individual needs of professionals & hobbyists.

Icing Bags - Their premium bags for cake and food decoration are made of finest polyester coated fabric which is not only light weight, soft and flexible, but is extra strong, durable and washable too preferably. They also make icing bags in cotton coated and polyester coated fabrics besides dealing in disposable bags.

Baking Pans & Trays --When you purchase quality baking pans they increase the quality of your breads, cakes, cookies, and pastries, save you money in the long term, provide

years of use Your cake moulds are the foundation for your cakes.

Noor has pans made of good grade aluminum& also Cake moulds made with Food grade mild steel .This means these pans would not rust for over many years.They have a wide range of cookie sheets, round and square cake pans, loaf pans, pie pans and spring form pans. To help prevent your creations from sticking to their baking pans, they also have a selection of silicone baking mats.

shrews bury.A wide range of rolling pins ,measuring spoons, whisks cake divider & slicer, vegetable & fruit carving set, baking gloves, chocolate wrappers, structural sheets, cake ornaments , cake pillars & more.

Palette knives & spatulas are a cake decorator's best friend. Noor has a range of spatulas from regular to premium range.

Being constantly aware of the latest trends in the bakery industry they look forward to supplying you with the best & latest quality equipment& tools.

Airbrush- Airbrushing opens up one's mind to a new world of shades and colors in pastry decorations. Noor has just that for you.- a Color Spray Gun with Portable Compressor.

Cutters, Tools & Accessories- High quality cutters, moulds, and other tools which really give your baked products a professional finish.

Doughnut cutters, croissant ,puff,

Sugarcraft Equipment / Tools Fondant smoothners, rolling pins, flower cutters, textured rolling pins Flower cutters, modeling tools& more are also available. Noor also strives to update this section based on the demand from clients.

They pride themselves on offering a first class service to all their customers.

They are constantly striving to manufacture new &innovative products. They encourage & support customer feedback & suggestions.

Their professional team is always there to assist you design any nozzle (tip),baking pans .bakery tools you require besides their regular designs.

They welcome trade enquiries from abroad categorically from manufacturers of reputed brands who wish to out source their requirements.n

26

May 2022 | Food And Beverage Matrix

SAYAJI WITNESSES REVIVAL IN TOURIST ARRIVALS POST-PANDEMIC

S

ayaji Hotel Kolhapur, one of the important landmarks of South Maharashtra recently commemorated its 7th anniversary. The hotel has lately seen surge in demand in both rooms as well as banqueting. During the last fiscal year, the occupancy was close to 64% with high ARR & Rev PAR year on year. This was taking into consideration that the hotel was almost not operational for the first quarter due to the pandemic. Travel during the last six months from both, corporate and leisure segments, has been a key demand booster with occupancy rates hovering from 84% to 86%. This financial year the hotel is expecting an occupancy of 85% with a steady increase in Average Room Rates (ARR).

“As we celebrate 7 years we would like to thank all our guests, vendors, and employees who have given enormous support and love during these past years. The city of Kolhapur has over the years transformed itself into a major tourism destination, attracting a large slice of tourists from Goa, Karnataka, Andhra Pradesh, and other parts of Maharashtra. Corporate travellers rule the roost accounting for over 55% of the overall travellers, while we have seen a steady rise

in FIT and transit visitors. Sayaji Hotel Kolhapur with its impeccable hospitality, hygiene & safety practices and personalised services has enjoyed preeminence among both business and leisure travellers in the region,” said Mukesh Rakshit, director of operations, Sayaji Hotel Kolhapur.

Religious tourism has seen an uptick in Kolhapur as people from India and across the world visit various pilgrim destinations including the famous Mahalaxmi Temple, Jyotiba, Nrusinhawadi, excavated remains dating back to 2nd BC and ancient relics of the Buddha and Mahavir era. The city is famous for the Panhala Fort, Dajipur Wildlife sanctuary, Chandoli National Park, Radhanagari Sanctuary, and other scenic destinations.

As marriage muharat dates are starting from April, Sayaji Hotel Kolhapur has started the campaign Subh Vivah 2.0 which includes customised packages, themed décor, personalised cuisine, and tailor-made services to make the weddings memorable. As the region is known as a medical hub, the hotel team has prepared corporate MICE programmes to get guests acquainted with the traditional Sayaji hospitality and true spirit of Kolhapur.n

ASEPTIC CARTON MAJOR SIG EYES INDIA AS NEXT DESTINATION FOR INVESTMENT

S

IG, a leading systems and solutions provider for aseptic carton packaging, is looking to enhance its operations in India, considering strategic investment in a new packaging plant. Global CEO of the SIG Group, Samuel Sigrist, will be visiting India between April 13 and 15, accompanied by a high-profile team including newly-appointed president and GM Asia Pacific South, Angela Lu, and Samuel Dambreville, director Cluster Asia Pacific South. This is Sigrist’s first trip to India as global CEO and the aim of this visit is to meet customers and industry experts to further understand and discuss the future of the Indian market.

It entered the Indian market four years ago and presently India is one of the fastest growing markets in the SIG world. SIG India’s journey started with two iconic customers, ITC and Coca Cola India, as it set up its local headquarters in Gurgaon in November 2017. Its exponential growth journey in the country has seen the aseptic packaging major gain entry into most leading dairy and juice brands in India, including Coca-Cola, Amul, Dabur, Varun Beverages (PepsiCo bottler), ITC, Haldirams, Milky Mist, and Godrej Creamline. Today, with a base of 17 high-speed filling machines across the country and a full-fledged, experienced local team, SIG is looking to further accelerate its growth trajectory in India.

The company is on a strong growth track and earlier this year announced annual results for the year 2021, showing core revenue of € 2.05 billion with 6.6% like-forlike growth at constant currency.

The company is also strategically investing in broadening its packaging portfolio with the planned acquisition of Scholle IPN, which increases SIG’s capabilities to include bag-in-box and spouted pouch solutions.

Sigrist states; “After opening our second plant in China and starting construction of a plant in Mexico for the North American market, India is our first priority for the next investment in a new packaging plant. The decision-making process is still ongoing, but we are very confident that we will be able to start building a plant in India in the near future. The construction time for a new SIG packaging plant is 12 to 18 months.”n

Food And Beverage Matrix | May 2022

27

ITC FABELLE CURATES HANDCRAFTED EGGS TO CELEBRATE FERVOUR OF EASTER

I

TC’s Fabelle E x q u i s i t e Chocolates, celebrated for its unique chocolate experiences presents its limited edition, signature Fabelle Easter Egg and Fabelle Mini Eggs. The artisanal chocolates, handcrafted

by Master Chocolatiers will enliven the spirit of Easter through rich flavours and multi sensorial textures making it an irresistible pick for self-indulgence or as a gifting option for Easter.

Fabelle Signature Easter Egg’s shell is made of decadent Dark Chocolate, encasing an explosion of treats, tastes and textures, as one breaks into the chocolate egg.

The chocolate egg is infused with crunchy almond-hazelnut nut clusters, enveloped in Milk Chocolate, and rich cashew nut clusters covered in indulgent Ruby Chocolate, offering an enticing selection of flavours, making it an exquisite chocolate experience to savour this Easter.

Fabelle Signature Mini Eggs will include 10 pieces of bite-sized Fabelle dark chocolate eggs, nestled together in a bespoke box. Each mini egg is infused with crunchy coconut white chocolate ganache, milk chocolate coconut praline mousse and passion fruit confit, tastefully crafted to deliver a unique ensemble of three distinct flavourful notes and create a striking resemblance to a cross section view of an egg.

Fabelle Signature Easter Egg will be available at the price of Rs 2475 per piece and Fabelle Signature Mini Eggs will be priced at Rs 675 per box of 10 pieces.

Consumers across Bangalore, Hyderabad, Mumbai, Kolkata,

Chennai and New Delhi can place orders and enjoy doorstep delivery through ITCStore.in. Fabelle’s limited edition offerings are also available to order on Swiggy, Zomato, and one can visit their nearest Chocolate Boutique to purchase the same at Fabelle at The Chocolate Boutique, ITC Gardenia, , Bengaluru; Fabelle at The Chocolate Boutique, ITC Windsor, Bengaluru. In New Delhi at Fabelle at The Chocolate Boutique, ITC Maurya, Diplomatic Enclave. In Chennai at Fabelle at The Chocolate Boutique, ITC Grand Chola. In Mumbai at Fabelle at The Chocolate Boutique, ITC Maratha, Sahar. In Kolkata at Fabelle at The Chocolate Boutique, ITC Sonar, JBS Haldane Avenue, and in Hyderabad at Fabelle Projekt2 03.07.17 10:33 Seite 1 at The Chocolate Boutique, ITC Kohenur, HITEC City.n

28

May 2022 | Food And Beverage Matrix

CORNITOS EXPANDS PRODUCT LINE; INTRODUCES AVOCADO PULP AND DIP

C

Mexico.

used to produce a delicious avocado

ornitos Classic Guacamole and Cornitos Avocado Pulp are two varieties of this dip imported from

hummus, as well as a morning smoothie and late-night ice cream!

Cornitos Classic Guacamole would be a great addition to your wraps, as

Cornitos is expanding its dips offering with the superfood Avocado, keeping in mind that eating trends in India are continuously changing.

well as a great dipping companion for Cornitos Nachos Crisps or salad dressing.

Cornitos Classic Guacamole and Cornitos Avocado Pulp are two varieties of this dip imported from Mexico.

Each pack will cost Rs. 650 and

“At Cornitos, we constantly aim at making dips and nachos that will tempt our clients to munch healthy,” stated Shobhit Agarwal, Director.

Guacamole & Avocado Pulp allows customers to enjoy authentic Mexican

this new introduction, where they can

would be sold at contemporary trade outlets. Cornitos is delivering an exciting deal for their customers with dip from the comfort of their own homes.”

Cornitos Classic Guacamole and

Cornitos Avocado Pulp are versatile ingredients that may be utilised in a range of dishes, from Indian to international. Avocado pulp may be

get a free Nacho pack (150g) worth Rs. 90 with every box of Cornitos Classic Guacamole and Cornitos Avocado Pulpn

FOR APPLE CULTIVATION, IG INTERNATIONAL JOINS HANDS WITH ENGIN TARIM OF TURKEY

T

op fresh fruit importer IG International has entered into a joint venture with Engin Tarim, the largest one-piece apple manufacturer in Europe. This agreement will establish the new joint venture, IG-Engin Tarim, as one of the prime planters of apple varieties in India.

The partnership hopes to nurture and cultivate 50,000 tonnes of the best-of-breed apples in five varieties over the next three years. Himachal Pradesh and Uttarakhand will be the home for the production of these apples.

Engin Tarim, the Turkish apple producer, has a production capability of 55,000 tonnes of first-rate apples and a depot that can stock 17,800 tonnes of apples. IG International, on the other hand, imports best-of-breed fruits from 22 different countries.

Speaking about the joint venture with Engin Tarim, Mr. Tarun Arora, Director–IG International, said, “We are extremely delighted to join hands with Engin Tarim. Apples are one of the world’s most consumed fruits. At IG International, we’ve been able to curate and upkeep a community of apple aficionados who’ve loved the IG apple range over the years.

This partnership will bring scalable production, expertise, network, and quality assurance to all our

customers. The IG-Engin Tarim will be the new adobe for the juiciest and top-notch apples in India.

As it has been many years since the first apple container was loaded from Turkey to India, Turkey has become the top source of apples for this nonstop developing country of India.

We’re thrilled to announce the new partnership between IG International and Engin Tarım. On one hand, IG International, which is by far the number one supplier, distributor, importer, and exporter

in India and one of the leading fresh fruit companies in the world, and on the other hand, Engin Tarım which is the largest private apple grower in continental Europe and the leading producer of apples exported to India, are now coming together, “he added.

With the establishment of this oneof-a-kind joint venture in India, the cooperation between these companies that love agriculture has become official. While these two leading companies continue to deliver quality and freshness in the industry, innovative and

revolutionary projects will come with the combination of each firm’s knowledge and development.

We believe that this new partnership will bring a fresh breath to the global fruit and vegetable industry and, hopefully, serve as an inspiration to

many

others.

Along

with

many unique projects and values established for this amazing country of India, we are just getting started and have a lot to do. ” Mr. Seyda Ertug, Chairman of Engin Tarim, saidn

AGAR AGAR 100% Vegetarian Gelling, Stabilizing & Thickening Agent Agar Agar is the vegan substitute for Gelatin (Gelatin: which is manufactured from animal bones and, skin) in the food industry.

Agar Agar applications include water/milk-based dessert, soufflé, fruit jelly candies and cakes, gummy candy, bakery fillings, jams and marmalades, yoghurt, doughnut, kulfi and popsicles, tarts, vegan fried eggs, canned meat, fruit caviar, cheesecake, vegan marshmallows and mousse.

Food grade Agar Agar is available in powder and Strip form having gel strength ranging from 600 - 1200 gm/cm2 We also offer Agar Agar in Bacteriological grade (microbiology and plant tissue culture), Pharma grade and Technical grade.

SPREADABLE AGAR AGAR

Wondergel Spreadable Agar Agar Wondergel is the perfect vegan substitute to traditional animal gelatin. It provides a soft & delicate texture with smooth spreadability & creaminess. It has high versatility in applications such as cake glaze, set/stirred/drinkable yoghurt, pannacotta, creamy shrikand, mousse, spreadable cheese and cheesecakes, custards, smoothies, fondant jams and marmalades and paneer.

Spreadable Agar Agar Wondergel is available in different gel strength and textures.

AGAR INSTANT Fast soluble agar

AGAR INSTANT is a specialty Agar with fast solubilisation and higher performance at lower temperature compared to standard Agar. We offer 3 variants of Agar Instant – LG,MG & HG. Applications of Agar Instant are Fruit Cavier, Jelly Art, Ready mix/ Instant food, Yoghurt, Flavoured Milk, Soy Milk

CARRAGEENAN

A Wholly Natural Hydrocolloid

We are pleased to offer various types of Pure refined/ Semi refined as well as blended Carrageenan in iota, kappa & lambda types.

It is widely used in: water/milk based jellies, fruit jelly candies, processed cheese and vegan cheese varieties, fruit crush, vegan marshmallows, sauces and syrups, flavoured milk, ice cream and frozen dessert, set/stirred/drinkable yoghurt, gummy bear & jujubes (soft and hard texture), bubble tea, meat, sausage and ham processing, air freshener gels, tooth paste, shampoo and jelly soap, pet food and for beer clarification.

SEALIFE

Vegan Dietary Fibre

Sealife is Marine Hydrocolloids 2 in 1 texturizer and dietary fibre, made from 100% pure pulverized Gracilaria seaweed. Sealife is organic and devoid of chlorine, gluten and GMO. Applications include dietary probiotic food, iodine fortified food, texturised foods for hospital patients, palatable foods for the aged and food and beverages for dysphagia disorder.

SODIUM ALGINATE Sodium alginate (sodium salt of alginic acid) is derived from brown seaweed which has an excellent functionality as thickening agent, gelling agent, emulsifier and stabilizer.

It is a white powder, odourless and tasteless, slowly soluble in water forming a viscous solution Sodium alginate is used in vegan meat, spherification, noodles, ice creams, lactic drinks, breads, puddings, yogurts, sauce, cookies, desserts etc.

We also offer Sodium Alginate in Cosmetic, Dental, Impression and Pharma grades and Alginic Acid, Marine Hydrocolloids

VISIT US AT:

AAHAR INTERNATIONAL FOOD & HOSPITALITY FAIR IN PRAGATI MAIDAN, DELHI 26-30 APRIL, STALL NO: 2-04 D, HALL 2 WORLD OF HOSPITALITY EXPO IN PALACE GROUNDS, BANGALORE 8-10 JUNE, STALL NO: F55

Cochin 682005, Kerala, India Tel: +91 484 2227241 | 2223703 | 2220802 Fax: +91 484 2220801, Customer Care : +91989 5767 366 Email: info@meron.com, sales@meron.com www.indiaagar.com

An ISO 22000:2018 Co FSSAI LICENSE NO: 11316007000653, HACCP, HALAL, GMP & KOSHER CERTIFIED meronagaragar

marinehydrocolloids

meron(marine hydrocolloids)

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32

May 2022 | Food And Beverage Matrix

AGRARIAN SOCIETY IN PURSUIT OF PROSPERITY

Even though the agriculture and food industry is one of the largest industries in India, it is still in the process of attaining its true potential. The agrarian society, whose large population (nearly 58%) is dependent for their livelihood on agriculture and its allied sectors, is woefully struggling to support its key players, particularly the small farmers, agricultural labourers, food processing workforce etc., who are not getting their fair share of the current growth and are becoming poorer.

I

ndia, ranks second in terms of global food production. It is the world’s second largest producer of rice, wheat, sugarcane, cotton, groundnuts and fruits & vegetables; similarly in pulses, India contributed nearly 25% of the world’s total pulses during the 2010-2019. Various predictions of many experts about the growth of the agriculture sector in India are bolstered by the fact that the agriculture sector did not even allow itself to be affected by the pandemic during the last two years. When every industry was struggling to survive the difficult challenges posed by the lockdown, the agriculture sector in India contributed immensely to the economy and helped the government’s food security programmes.

Agriculture and its Allied Sectors, such as Food Processing, Horticulture, Animal Husbandry, Fisheries, Dairy Farming, Agri Marketing, etc., are the third largest contributors to India’s GDP after the service sector and industry sector. The share of the agriculture sector increased to 20.19% in 202021 from 17.8% in 2019-20 (as per the Ministry of Statistics). Even though the agriculture and food industry is one of the largest industries in India, it is still in the process of attaining its true potential. The agrarian economy, whose large population (nearly 58%) is dependent for their livelihood on agriculture and its allied sectors, is woefully struggling to support its key players, particularly the small farmers, agricultural labourers, food processing workforce etc., who are not getting their fair share of the current growth and are becoming poorer.

The perils of Indian agrarian society Ironically, no one recognizes India as the world’s leading producer and supplier, despite having a huge workforce, large industry base producing and manufacturing diversified products.

Despite being a leading producer and exporter of food related raw material as well as processed food products, the Indian agriculture sector continues to face many tough challenges like lack of public investment, quality control, storage facilities, proper supply chains, value addition to farm products, reducing losses by curtailing waste during processing process, etc.

Moreover, the crop productivity per hectare in India is still low as compared to other advanced countries.

Food inflation and fluctuating prices

despite surplus production of many agricultural commodities are not only putting additional burden on consumers but also not helping farmers to recover the amount spent on their crops. Striking a balance between mass food production and protecting the agricultural environment seems to be a difficult task in India. The excessive and unrestricted use of chemical fertilizers in the greed of mass production is poisoning the ground water table and making the land barren. The desire for large scale production of cash crops is also depleting the groundwater table, which will have a severe impact on the production of other crops in the future.

Farmers also need to diversify their crops into non-edible grains to realize higher value of their produce, which can be processed by private players to quality products with high nutritional value to attract a young population.

The absence of a robust post-harvest loss management mechanism is preventing farmers from harnessing the true potential and making it difficult to fulfil the vision of the Prime Minister of doubling farmers’ income.

Food Processing Industry Back in the early ’90s, due to the fundamental changes that took place in the process of opening up the economy, India moved towards a ‘nonagricultural economy’, resulting in a decline in agricultural growth and an increase in non-farm contribution.

Since 2004, the policies of successive governments favoured the ‘nonfarm’ sectors forcing the agricultural workforce, farmers and labourers, to look for other avenues of employment.

Subsequently, the total exports of agriculture and allied products stood at US $41.25 billion in FY 2021, which can still be increased manifold.

India currently exports to nearly 100 countries across the world.

and reliance of countries on each other for sustaining adequate food supply.

As India was moving towards a ‘nonfarm economy’, businesses also began to focus their attention more on other industries related to agriculture. The food processing industry benefited the most from this tilt and gradually became an important industry to meet the food changing habits triggered due to the fast-paced lifestyle of the urban working population. The food processing industry, though dependent on agricultural raw products for its growth, has expanded its canvas with the help of financial incentives announced by the government from time to time in manufacturing from value-added food, fodder, fibre, fuel to livestock and to aqua cultural sources.

According to industry data, there are about 40,000 registered foodprocessing units in India, employing over two million people. The main contribution, nearly 80% of the food processing industry comes from the unorganized sector and bringing these players into the organized set up is the biggest challenge.

The Indian food processing industry is said to be at a nascent stage, only 10% agri raw produce are processed in India. Yet it ranks fifth in terms of production, consumption, exports and expected growth, depends mainly on ever-growing domestic consumption, as well as consumer preferences for value-added products for its growth.

Progress in the agriculture sector and food processing industry with the help of technological advancement, can be one of the net foreign exchange earners.

Agriculture and food processing industries are complementary to each other and both the industries will benefit from consistent coordination between them. The congruent coordination will help in increasing the export of agri and F&B products and in consolidation of the agri & food economy in India and its contribution to country’s GDP. Indian agriculture and its allied industries can be benefitted by the fact that the global trade of food is growing at a rapid pace

There are a large number of food processing MSME units in the unorganized sector, which can play an important role in the food processing industry. MSME units can strengthen the industry by adopting latest processing technologies, storage of perishable F&B products and adopt or create small e-commerce hubs to increase their consumer base.

The emerging online food ordering business has tremendous scope for F&B products to increase the reach of processed food to middle class families across the country.

Factors dwarfing the growth of Indian food processing industry Outdated processing technology coupled with poor supply chain infrastructure are major impediments to the growth of the food processing industry. Lack of skilled F&B specialized workforce, inefficiency and inadequate capacity of supply chains, innovation and food-fusion with authentic flavours as per consumer preferences, high wastage in perishable food produce are some of the other challenges for the industry. The F&B industry is to be blamed itself due to the lack of funding for innovation and acquiring the latest processing technologies to meet these challenges.

Continued on page 33

Food And Beverage Matrix | May 2022 Continued from page 32

Moreover, the preference of ‘fresh food products’ over ‘processed food’ in the domestic market has dampened the spirit of the food processing industry to experiment and invest in new technologies.

The Government of India has taken several steps to strengthen the agriculture and food processing industry. The government has allowed 100% FDI in the food processing industry through the permitted route of trade and e-commerce on food products produced and manufactured in India. Yet according to DPIIT, the food processing industry succeeded in attracting FDI equity inflows of around US$ 10.43 billion during April 2000 to June 2021. The year 2020-21 was even worse when FDI inflows declined by 54% as compared to the previous year. It is incomprehensible why an industry, which is currently expanding at a CAGR of 11%, has so far failed to attract substantial FDI as compared to other sectors. Viz. Computer Hardware and Software Sector Infrastructure and Services Sector, respectively, which performed extremely well and attracted

33 foreign investors positively. Through joint ventures and partnerships with foreign companies, not only will there be an increase in FDI in various sectors of the industry but it will also bring in the latest processing technologies and resources to help the industry, by minimizing waste, & increase its production capacity.

Further, India’s strategic location in the Indian Ocean has many economic advantages. It has the geographical advantage of connecting West Asia, Africa and Europe with the West Coast and Southeast and East Asia from the Eastern Coast and can export directly to the top export destinations. However, India has been facing tough competition while accessing export markets in view of the lack of new technologies for hygienic food processing, preservation for long shelf-life of food, good and attractive packaging to maintain the quality of food and keeping safe to eat, etc.

However, to some extent, the Indian agriculture and food processing industry has not been able to expand its business overseas, as Indian exporters are reluctant in taking some bold

steps that would benefit the industry.

Exporters are not very keen to come out of their comfort zones while exporting F&B products. Despite technological advancements that have brought countries closer to each other, Indian exporters are still doing what they have been doing for years. For exports, Indian exporters still depend mostly on people of Indian origin and/ or immigrant Indians. Today, the need is to expand their consumer-base by targeting the native population, besides Indian diaspora, in the country or region to which they intend to export their products. Secondly, Indian exporters also seem to refrain from exporting to new markets. Perhaps such a strategy may be commercially and financially viable for them, but they have not been able to explore new markets and grow their consumer base. Due to lack of demand for Indian F&B products among the local population, foreign importers are not keen to import Indian processed food products.

Free Trade Agreements, besides some disadvantages for emerging markets, provide opportunities to promote products, to access new markets, support

economic growth & business climate, technical expertise and FDI to boost trade between the signing countries. However, it is not an easy task for a developing country like India to seize opportunities and take advantage of FTAs for export of cost effective quality food products.

India has signed FTAs for market access and economic cooperation with more than 50 countries, but this doesn’t mean that the countries will automatically become a good trading partner and the importexport trade between both the countries will shoot up. India and the US have not entered into FTA, yet the US is one of the largest importers of Indian products.

The Indian diaspora makes the US as the favourite export destination for Indian exporters.

Post-pandemic global markets are also facing unprecedented situations such as huge disruptions in shipping consignments mainly because of lockdowns and shortage of containers, invisible fear of virus spread, restrictions imposed on exportimport trade by countries, which are still in place in many countries, etc. aggravated the trade environment. The current war between Russia and Ukraine has also hurt the confidence of global markets.n

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May 2022 | Food And Beverage Matrix

CHLOROPHYLL WATER NAMED FIRST US BOTTLED WATER BRAND TO RECEIVE CLEAN LABEL PROJECT CERTIFICATION

C

hlorophyll Water has been certified under the Clean Label Project, making it the first bottled water in the US to receive this accreditation. The product is a non-GMO, plant-powered purified mountain spring water enhanced with the key ingredient chlorophyll, which is the distinct green pigment in plant life.

The Clean Label Project is a national nonprofit with the mission to “bring truth and transparency to consumer product labeling and consumer product safety issues” – spanning heavy metals, pesticide residues and plasticizers, other chemicals of concern and truth in labeling.

“Consumers are increasingly concerned about the beverages they put into their bodies and the food they provide for themselves and their families,” remarks Jaclyn Bowen MPH, MS food safety and quality systems engineer and executive director of Clean Label Project.

“Being Clean Label Project’s first bottled water in the US to receive certification demonstrates Chlorophyll Water's commitment to ingredient quality and their purification standards.”

Stringent testing by senior chemists Products awarded the Clean Label Project Certification have been tested by senior chemists at an ISOaccredited third-party laboratory, testing for over 90+ industrial environmental contaminants.

The list of contaminants includes heavy metals (including total

arsenic, cadmium, lead and mercury); pesticide residues and plasticizers (including BPA, BPS, phthalates); and various other chemicals of concern. “[Chlorophyll Water] helps your liver function which improves detoxification, increases energy, helps to balance hormones, aids in weight loss and also fights

cravings, reduces inflammation, increases and refreshes your body’s red blood cells, [works as a] natural internal deodorizer, and promotes anti-aging and glowing skin,” says dietician Allie Gregg.

Diversified certification schemes On-pack labeling is branching out of traditional categories of organic and fair trade, as there is rising interest among consumers for easily discernible product information.

This week, vertically integrated poultry company Cooks Venture and Food In-Depth created a QR code-backed “No Antibiotics Ever” label for poultry, endorsed by the US Drug Administration.

A literature review carried out by Wageningen University & Research (WUR) and commissioned by the Dutch Ministry of Agriculture, Nature and Food Quality shows that sustainability labels and classifications can positively impact consumer acceptance and

raise awareness. Still, they are not yet driving more sustainable consumer behavior.

The

research

more

significant

posits

that

impact

a

could

happen by combining labels and labeling systems, linking them to other drivers of behavior and emphasizing other benefits such as health. For example, traffic-light labels (such as the green-yellowred health score) make it easier for consumers to choose a sustainable option.

With circular solutions gaining popularity, the Upcycled Food Association upcycled

released

certification

the

first

program

last year, with some of the largest food manufacturers – including Mondelēz,

Del

Monte

and

Barry Callebaut – receiving this distinction.

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May 2022 | Food And Beverage Matrix

WEEKLY ROUNDUP: CINNABON NUTRITIONAL DRINK DEBUTS, MIKUNA FOODS SCORES US$5.6M FOR CHOCHO PROTEIN

By Inga de Jong

non-GMO, allergen-free and watersoluble versions. Confectioners and food manufacturers can use them in chocolates and confections; baked goods; nutritional products; syrups and sauces; non-alcoholic and alcoholic beverages; dairy products and plant-based applications.

In brief: Business moves Mikuna Foods closed a US$5.6 million seed round which will be used to expedite the company’s efforts to scale production capacity and launch their products nationally in the next year. Mikuna is the first company to introduce Chocho – a clean protein from a novel superfood crop sourced in the Andes Mountains – to the US market. The round was led by a collective of international athletes, stakeholders and investor-advisors in the wellness, food, sustainability, music and culture sectors.

I

n NPD news this week, Boost and Cinnabon partnered to create Boost High Protein Cinnabon while the Smart Baking Company launched the chocolate chip protein Smartcookie.

Meanwhile, Mikuna Foods closed a US$5.6 million seed round to scale the production of its chocho protein product and Komo Plant Based Foods expanded to western Whole Foods Market locations.

The Smart Baking Company launched the Smartcookie, a soft chocolate chip protein cookie that taps into nostalgic flavor without sugar, gluten or starch. The cookie contains the daily recommended value of vitamin C. It is exclusively on the company’s website and Amazon. The Smartcookie is part of the company’s healthy baked goods lineup including Smartcakes, a healthy snack cake, Smartbuns, a gluten-free sandwich bun and Smartmuf’ns, a muffin-toplike grab-and-go breakfast option.

ZOA Energy expanded its energy drink line with the launch of 341 g cans designed for portable consumption. The new 341 g formula

In brief: Appointments The Heineken Africa Foundation appointed Bilikiss Adebiyi-Abiola as chair of its board of trustees.

Adebiyi-Abiola has a track record in waste management and recycling and 14 years of experience in social entrepreneurship, public sector leadership and software development. She also co-founded and was the CEO of Wecyclers Corporation, a recycling company in Nigeria serving densely populated urban neighborhoods.

In brief: Financial report

In brief: NPD Boost and Cinnabon partnered to introduce the Boost High Protein Cinnabon-flavored nutritional drink.

Each drink provides 20 g of protein for muscle health; 250 nutrient-rich calories with B-vitamins for energy; vitamins C, D, zinc, iron and selenium for immune support; calcium and vitamin D for bone health; and 27 vitamins for daily nutritional needs.

locations. Komo can now be found on the shelves at Whole Foods Cambie, North Burnaby, Victoria and North Vancouver. Komo scaled up its production capacity through a comanufacturing arrangement in 2021 for nationwide expansion. Whole Foods Market has more than 500 retail and non-retail locations in the US, Canada and the UK.

touts 120 mg of natural caffeine from green tea extract and green coffee. ZOA is formulated to bolster healthy immunity and concentration while supplementing amino intake and boosting energy levels.

The brand will reach additional consumer demographics through new distribution in Target and Costco stores with this release.

Florida Food Products, a formulator and producer of vegetable and fruit-based clean label ingredient solutions launched a collection of cocoa flavors during the 75th Annual Professional Manufacturing Confectioners Association in Lancaster, Pennsylvania.

The collection consists of white chocolate, dark bitter, Belgian, cocoa berry, coffee and Mayan cocoa flavors.

The flavors are available in liquid,

Komo Plant Based Foods has expanded to four out of seven western US, Whole Foods Market

BASF released preliminary figures for the first quarter of 2022. Sales increased by 19% from €19 billion (US$21 billion) the previous year to €23 billion (US$25 billion). This was mainly driven by higher prices; currency effects relating to the dollar. The BASF Group’s operating business performed better than in the first quarter of 2021. In the first quarter of 2022, Earnings Before Interests and Taxes (EBIT) before special items amounted to an expected €3 billion (US$3.27 billion), an increase of 21% compared with the prior-year quarter. The net income expected to be €1,2 billion (US$1.3 billion) was considerably below the prior-year quarter €2 billion (US$2.2 billion).n

Mikuna is the first company to introduce Chocho, a clean superfood protein.

Food And Beverage Matrix | May 2022

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CAMPCO SUBMITS REPRESENTATION ON BEHALF OF ARECANUT FARMERS TO CUT GST TO 2%

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AMPCO has called on the Karnataka government to look into a slew of issues that the cooperative has been impacted with. These include reduction of GST on arecanut from 5% to 2%, disburse financial assistance of Rs 5 crore, bring down customs duty of Carbon Fiber Poles at affordable prices to the farmers going by the labour shortage on plantations.

The Mangalurubased cooperative also pointed out to the government that the current GST on pan masala is 28% + Cess of 60% without tobacco. This should be - GST 12% and Cess of 60% needs to be waived.

The officials from Campco: A Kishore Kumar Kodgi, president; HM Krishna Kumar, managing director; and Krishna Prasad Madthila, director; who met Karnataka Chief Minister SR Bommai during his recent visit to Mangaluru said the higher cess percentage discourages the manufacturers of pan masala to ensure 100% tax compliance. Instead ways are found to evade the tax. “It is only cooperative societies like CAMPCO, MAMCOS, TSS and TUMCOS which remit 100% tax. To overcome this problem and to generate more income to the government exchequer, we recommend reduction in GST and total waiver of the Cess.”

Justifying the need to bring down the GST levy on arecanut, the CAMPCO officials said, “Only cooperatives like us remit 100% GST to the government. Due to this the cooperatives are

not in a position to support the farmers as we have only 15% exposure in the entire arecanut market. Hence it is requested to reduce GST on arecanut from 5% to 2% to ensure maximum compliance.”

with latest technologies. “Since ARDF is yet to research and commercialise more products for farmers, the government will need to extend financial assistance to the tune of Rs 5 crore,” stated Campco.

The state government has provided financial assistance to the tune of Rs 1 crore to the Arecanut Research and Development Foundation (ARDF). It has been conducting research and organising machinery expos to update the farmers

Arecanut plantations in Sullia, Koppa and Madikeri taluks have been entirely destroyed due to the prevalent Yellow Leaf Disease. The farmers are devastated as they had availed loans and are now incurring huge losses due to which they

are unable to repay the debt incurred.

Hence

on

behalf

of

the

farming

community, Campco has helped farmers avail loans from cooperative societies to cultivate alternative crops.

Post-submission of the requests to the Karnataka government, Campco hopes a positive outcome to come through which could benefit farmers.n

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GLOBAL SURVEY: FLEXITARIANS ARE THE DRIVING FORCE BEHIND PLANT-BASED FOODS

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ew research results show that flexitarian consumers are driving the demand for plantbased food. They are especially interested in transparent labels, sustainability, health and food adventures. The global survey was conducted by the market research agency Insites Consulting, on behalf of Beneo, with 11,990 consumers in 10 countries.

Over recent years the plant-based trend has moved from being niche into the mainstream. With one in four consumers globally calling themselves flexitarians, and only 7% across the world identifying themselves as vegan, vegetarian or pescatarian, flexitarians are now the most important target group for manufacturers of plant-based products. Approximately half of flexitarians already buy alternatives to meat (45%) and dairy (49%), with almost one in three also buying plant-based sweets like chocolate (32%). Another third is interested in meat and dairy alternatives - with the right products they can be converted to these categories. That is why understanding the key motivations and expectations of flexitarians are vital for product development and marketing success.

Compared to other consumers, flexitarians are especially interested in sustainability and transparent labels: Some 84% are concerned

about climate change and the environment, 86% want to know how their food is made and what is in it, and 60% consider product quality and traceability labels when shopping (compared to 41% of the general population). This shows the importance for producers of prioritising such information onpack, to facilitate the purchasing decision process.

Flexitarians are also interested in health and food adventures. The majority take active steps to make their nutrition healthier, with about 7 in 10 paying attention to on-pack information and nutritional claims (compared to 5 in 10 in the general population). Half of flexitarians want to keep up with the latest food trends, creating exciting product development opportunities for those producers who can meet their demand for more adventurous foods across a range of applications and different cuisines. However, similar to the general population, pleasant taste and texture remain key to repeat purchase for flexitarians.

Three out of four flexitarians agree that meat alternatives should be tender and easy to chew, like real meat (81%), 63% say it is important that plant-based dairy alternatives have a neutral, non-cereal taste and almost half want to see tastier options in the plant-based sweets and bakery aisles.

Beneo offers a range of ingredients and expertise in creating clean and clear label recipe concepts to help meet the increased demand for plant-based foods that deliver both in terms of texture and taste. These include BeneoPro W-Tex, a textured wheat protein with a firm, minced meat like texture after hydration, neutral taste and flavour. It is a delicious and affordable source of protein and is easy to use in a wide range of plant-based applications, such as burgers, nuggets, sausages, chicken strips/filet imitation and ready-meals. Also, Beneo’s range of rice ingredients, deliver creamy and smooth textures, good stability and clean taste for dairy alternatives and plant-based confectionery.

Myriam Snaet, head of market intelligence and consumer insights at Beneo, comments: “Flexitarians are the driving force within the plant-based segment and they are a sophisticated target group: they are looking for a convenient way to include innovative and adventurous taste experiences in their daily diet and aren’t willing to compromise on enjoyment. Delivering on taste and texture is key to building a loyal consumer base. Thanks to ingredients such as those from Beneo it is possible for ‘plant-based’ and ‘indulgence’ to go hand in hand for a wide variety of applications.”

May 2022 | Food And Beverage Matrix

FSSAI TIGHTENS VIGIL AGAINST LABELLING OF COFFEECHICORY MIXTURE PRODUCTS

T

he Food Safety and Standards Authority of India (FSSAI) has recently examined the labels of various Centrally licensed FBOs (including both large and mid-sized manufacturers) of Coffee-Chicory mixtures for necessary compliances with the related regulatory provisions. It has been found that out of 42 active Coffee-Chicory Centrally licensed manufacturers, 13 were found compliant and 29 FBOs (Food Business Operators) were noncompliant with the existing labelling provisions of Coffee-Chicory mixtures.

The FSS (Food Products Standards and Food Additives) Regulations, 2011, clearly specify standards for Coffee and Coffee-Chicory mixtures separately. Every package containing a mixture of coffee and chicory shall declare on its label the percentage content of Coffee and Chicory. FSSAI has taken up the matter with FBOs and they are working to improve their labelling requirements as per the regulatory provisions.

In addition to this, FSSAI has also directed the state food safety departments to ensure necessary compliance of regulatory provisions related to coffee and coffee-chicory mixtures and take timely action against the FBOs who are violating the regulatory provisions in this regard.n

Food And Beverage Matrix | May 2022

AS INDIAN RICE RATES EASE, INCREASING INFLATION FEEDS INTO VIETNAM RICE PRICES

P

tonnes of summer rice variety this season.

rices of rice exported from India dipped this week as supplies increased, while soaring inflation in Asia seeped into Vietnamese prices despite muted trading activity.

Vietnam’s 5% broken rice was offered at $420-$425 per tonne, versus $400$415 last week. Prices rose due to the general inflation situation in the world, especially food prices, and farmers had to pay more for fertilisers and pesticides.

Top exporter India’s 5% broken parboiled variety was quoted at $364 to $368 per tonne, down from last week’s $365–$369, on a weak rupee and higher supplies after the extension of the government’s plan to provide free food grains to poor people.

Supplies are rising from milling of the new season crop and the government’s releasing of last year’s harvest, said an exporter based in Kakinada, Andhra Pradesh.

While India is likely to receive normal monsoon rains this year, tea, rubber, and rice growing regions in northeast India and southern parts of the peninsula could receive

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However, trading activity remains quiet, and the winter-spring harvest in the Mekong should be completed by month-end.

below-normal rainfall, the India Meteorological Department said.

Meanwhile, flash floods in early April damaged rice crops on around 6,500 hectares of land in neighbouring

Bangladesh, according to preliminary data from the agriculture ministry.

Bangladesh, traditionally the world’s third-biggest rice producer with around 35 million tonnes of annual output, expects to produce 20 million

Spiralling prices for ingredients and materials that started with supply chain snags during the COVID-19 pandemic and are now being propped up by the war in Ukraine, are squeezing businesses and consumers in Asia. Thailand’s 5% broken rice prices were unchanged at $408-$412 a tonne, as the market was closed for Songkran, the traditional New Year holidayn

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May 2022 | Food And Beverage Matrix

IMPORTED PAPER STRAWS HAVE COST IMPLICATIONS FOR THE PACKAGED FOOD INDUSTRY

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We need at least two to three years for every plastic straw to be replaced by either bio-compostable or paper straws. ” Malhotra of Dabur said importing paper straws will also have cost implications for companies, which will lead to a loss of revenue for the government exchequer, and this runs contrary to the spirit of the government’s Atmanirbhar Bharat initiative.

anufacturers of small packaged fruit juices and dairy products said that imported paper straws are expected to increase their input costs but are unlikely to meet the industry’s requirements, hence they have asked for an extension of the July 1 deadline, for implementing the ban on plastic straws.

Arguing that there is no viable alternative at present, industry body Action Alliance for Recycling Beverage Cartons (AARC) and homegrown FMCG major Dabur India said there is a need to extend the deadline by at least two-three years for a smooth transition. The government’s ban on single-use plastics, to be effective July 1, will also impact the plastic straws that are packaged with small juice and milk beverage packs sold by food companies.

Dabur India CEO Mohit Malhotra said that they have requested the government to extend the implementation date of the ban till proper infrastructure for producing paper straws locally is developed.

AARC CEO Praveen Agarwal said the ban is going to have a big impact as there are no alternatives at the moment. The industry has been

working on biodegradable PLA straws as alternatives, but these are still 9-12 months away from validation. The industry is also looking to import paper straws or whatever could be imported, though there is not enough availability globally.

Production and sales will stop to a large extent if the government

does not extend the deadline for the industry, which is estimated to be around Rs 6,000 crore. Also, globally, there are limited manufacturers of straw line machines, and they have long waiting periods. So despite the industry’s wanting to fast-track, it will take some time and has asked the government to give it some transition time.

Dairy cooperative GCMMF, which markets products under the Amul brand, on Monday said alternatives to plastic straws are 3-4 times costlier and not effective, adding that such straws do not even account for 0.1 per cent of total plastic consumption.

GCMMF managing director R. S. Sodhi suggested adopting extended producer responsibility for using straws with milk beverage packs.

“Straws are not even 0.1 percent of total plastic consumption. The alternatives are at least 3-4 times costlier and not as effective as straw.

We are ready to adopt Extended Producer Responsibility (EPR) for plastic straws, “said Sodhi.n

DR. OETKER TO CROSS RS. 500 CRORES TURNOVER MARK IN 2022; BECOMES MARKET LEADER IN PEANUT BUTTER CATEGORY

D

r. Oetker targets to cross the Rs. 500 crores turnover mark in this calendar year.

According to Oliver Mirza, managing director and CEO of Dr Oetker SAARC, Dr Oetker grew by 28 percent over 2020 in the calendar year 2021, recorded a turnover of Rs 425 crore, and has doubled sales every four years. So that means, statistically, in four years it’s going to be Rs 850 crore and in five or six years it’s going to hit 1000.

41 percent over the last five years, the company claimed. In FY2021, the sale of peanut and chocolate spreads amounted to Rs 81 crore.

Dr. Oetker, which is a popular name in tier 1 markets, is also witnessing strong growth in tier 2 and 3, shared Nrusimha Panda, vice president of sales at the company. He said that due to increased awareness over the last 5 years, tier 2 and tier 3 markets have grown faster than tier 1 and presently account for a third of the business for the brand.

is known for its offerings such as mayonnaise, spreads, and peanut butter through FunFoods by Dr. Oetker. The company on Tuesday announced that it had become a market leader in the peanut butter category, with about a 30 per cent market share.

The company, which is present in more than 50 countries, entered India in 2008. In India, the brand

“We have been brand leaders in mayonnaise for many years, and now we have leapfrogged into

To expand the peanut butter category, the company will focus on targeting audiences such as gym-goers and fitness enthusiasts.

The brand recently launched new products to cater to this audience.

Additionally, over the next few months, Dr. Oetker plans to renovate its Italian sauce category, Panda shared. The company will be focusing on developing relevant products for consumers, such as preservative-free sauces, he added.n

“Our sales propensity in nut butter spreads has been on a growth spree for the last 5 years, with a CAGR of 41%, and we expect the figures to continue soaring with the introduction of innovative products, SKUs and packaging formats to suit consumer needs and tastes,” Panda said in an official statement.

the #1 position in peanut butter.

Despite the emergence of several newcomers in mayonnaise and peanut butter, we dominate both categories and, in the coming years, we will continue to build innovative offerings that meet the taste palate needs of people yet are aspirational in nature, “said Mirza.

Dr Oetker’s nut butter spreads have been growing at a CAGR of

Food And Beverage Matrix | May 2022

AMUL GETS READY FOR DISRUPTIONS AS THE GOVT’S BAN ON PLASTIC STRAWS KICKS IN

I

ndia’s $8 billion Amul dairy group is getting ready for interruptions and higher input costs for some products starting in July when the government’s ban on plastic straws kicks in.

India last week refused to relinquish an impending ban on straws that are packaged with small juice and milk beverage packs, fuelling fears in the $790 million industry that includes players like PepsiCo, Coca-Cola, India’s Dabur and Parle Agro.

According to R. S. Sodhi, MD, Amul, the company has not worked out any practical solution to replace the tiny plastic straws and the paper variant is not feasible. He added that the intention of the government is good, but the straws are not even 0.1% of total plastic consumption.

The entire industry is affected, and there is a growing tension in India’s drinks industry at a time when demand surges in the scorching summer season.

Prime Minister Narendra Modi is pushing to stamp out polluting, single-use plastic trash that chokes rivers. The government believes the tiny straws are a “low-utility product” and should be scrapped in favour of paper straws or spout pouches.

Sodhi said. Amul, a household name in India best-known for its milk and butter products, clocked sales of 610 billion rupees ($8.04 billion) in 202122, Sodhi said.

It also sells various milk-based beverages in small packs with

straws. With the ban, supplies of such packs will be disrupted and manufacturers may shift to more expensive packaging solutions, thereby raising costs, Sodhi said, adding that Amul sells billions of such carton packs each year.

Pepsi’s Tropicana juice, Coca-Cola’s Maaza and Parle Agro’s Frooti mango drinks are among other popular beverages sold in such packs. An industry body representing them and other beverage makers has said it plans to again raise concerns with the government, and Sodhi said Amul will follow suit.n

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May 2022 | Food And Beverage Matrix

BIKANO RELAUNCHES RANGE OF SHARBATS FOR 2022 SUMMER

TOP 5 FOOD TRENDS THAT WILL DOMINATE WORKPLACES IN 2022

Bikano has recently relaunched a range of Sharbats for the summer of 2022.

Karan Totlani

Rose Syrup, Orange Sharbat, Khus Syrup, Jeera Shikanji, Badam Brahmhi, and Thandai Kesaria are the main Bikano Sharbats being relaunched.

A

I

ndia’s favourite snack and packaged food manufacturing company has recently re-launched a wide selection of their Sharbat range for the summer of 2022. Of these Rose Syrup, Orange Sharbat, Khus Syrup, Jeera Shikanji, Badam Brahmhi, and Thandai Kesaria are the chief ones and they look even more fetching in their new packaging that is sleek and has easy-to-grip bottle caps. Since summers are the best time to indulge in a variety of sharbat in order to stay cool, refreshed, and hydrated, and what is better than choosing from the vast array of Bikano Sharbats, especially in their new avatar? From subtle jeera and badam flavours to the popular rose and khus ones, they have it all.

Manish Aggarwal, Director, Bikano, Bikanervala Foods Pvt Ltd says, “This summer is the first since 2020 that people will enjoy with their family and friends. Gradually, as our lives seem to be returning to the pre-COVID routine with the offices, schools, colleges, varying modes of transport, etc. opening up, hopefully, people will leave

their houses more often and when they visit their loved ones, they will indulge in refreshing glasses of Bikano Sharbats. So we wanted to welcome this change with a brand new look for our Sharbat collection. We just wanted to add a new spin to that by making the bottles extremely sleek while the new bottle caps are easier to grip and open now than they ever were. ” Mr. Dawinder Pal, Head of Marketing at Bikano says, “Summers for Bikano is always brighter thanks to the wide popularity of our vast range of Sharbats. Even this year, due to the fact that people will gradually be returning to visiting their friends and family more than during the pandemic and even taking family vacations together, we are speculating that we will notch up substantial sales this year. As it is, Bikano Sharbats are best enjoyed in the company of loved ones in the summers; now with the new packaging we are hoping that we will be ushering in more refreshing times for our consumers as well as for Bikano.”n

sumptuous meal with umpteen choices for appetisers, starters, main course and dessert – this was what employees at the workplace looked forward to in pre-Covid times.

Variety and taste were what mattered the most. But the expectations have changed radically in the last two years. The pandemic has made consumers extremely responsible eaters; they are conscious about what they are eating, how it will affect their health, and also, what impact it will have on the planet.

Here are 5 food choices that are likely to dominate workplaces in 2022.

1.

2.

3.

Healthy and nutritious food – Health and nutrition are top priorities for people today.

According to a survey by Habbit, 70% of people emphasised that they would focus on improving their overall health and immunity by making dietary changes.

Therefore, consumption of highcalorie food like rice, wheat and similar grains will decrease; replaced by low-calorie and nutrient-dense millets, which maintains blood glucose levels and is good for the heart. People will have a marked preference for proteins, fresh fruits and some superfoods like leafy greens, green tea, nuts and seeds.

Plant-based food – 4 in 10 people of India are vegetarians, as reported by a recent Pew Research Centre survey. However, the pandemic has prompted the rest of the population to rethink their food preferences. People are likely to prefer plant-based meat substitutes that offer better nutrition, enhance immunity levels and keep the body healthy; they also reduce the carbon footprint. Food waste can be controlled at various touchpoints of the supply chain, leading to a healthy and sustainable universe.

Homemade taste of food – People stopped visiting restaurants during the pandemic and spent

4.

5.

time at home trying to cook restaurant-like delicacies, albeit with smart kitchen implements that produced healthier versions of the same food. Thus, they will continue to expect the same kind of taste and will depend on particular Indian food brands and menu options that promise the same experience. Biryani, samosa and gulab jamun continued to top the order charts of India’s leading food delivery company in 2021, which means traditional and native Indian food demand is here to stay.

Hygienic preparation and delivery – Emphasis will definitely be on hygienically prepared food. Consumers will expect farm fresh produce to be utilised in cooking. In fact, they will expect the entire food journey, from farm to plate, to be safe and hygienic. The packaging too will be expected to be biodegradable and microwaveable, so that there is no danger of any kind of contamination.

Exemplary food experience – Technology has already made life easier for people, so that they can get their necessities online with the least fuss. People will continue to expect the same smooth, seamless experience at the workplace too. From browsing the menu, to ordering and payment – everything should be digitally possible, with no hiccups. Smart operations with robots and sensors will provide the right kind of end-to-end experience.

The pandemic is forcing the entire ecosystem to evolve. People are rightfully making changes in all their habits, that also includes food, in order to fight the threat in their lives.

Organisations too will keep evolving to keep their employees safe, while also providing them with a good employee experience in the new normal.

(The author is corporate services segment director, Sodexo Onsite Services in India)

Food And Beverage Matrix | May 2022

SUMMER SOWING AT A RECORD IN GUJARAT

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s per the data of the state agriculture department, Gujarat is set to report record sowing of summer crops such as pulses, oilseeds, cereals and vegetables this year. It states that progressive sowing area of the 2022 season under all summer crops have crossed one million hectare (mh) against the last three year’s average sowing of 0.89 mh, rising more than 23% yoy. Adequate availability of water and demand pushing up prices of these crops are the twin reasons for this.

“Due to MSP as well as higher market prices of different agricultural commodities coupled with availability of ground water, the state is witnessing increased acreage in summer sowing.

Parts of Gujarat witnessed prolonged monsoon last year. As a result, in some areas farmers are taking crops in all three seasons including that of summer,” commented CM Patel, joint director of agriculture, Gujarat.n

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UNRAVEL FLAVOURS OF PURANI DILLI WITH CHANDANI CHOWK KI RASOI AT MONARCH

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xplore the drool-worthy flavours straight from the streets of Chandani Chowk, as a quintessential spread of delicious bites awaits you.

Taste the mouth-melting street food with Chandani Chowk Ki Rasoi at Monarch, Holiday Inn Jaipur City Centre.

Gear up to indulge in some amazing gastronomical delights at Monarch, delving into 10 days of a culinary trip, hosting authentic flavours and aromas from the lanes of Chandani Chowk. From Paranthe Wali Gali to Sitaram Bazaar to whatnot, Chandni Chowk is spread across a wide area and not only caters to and serves your taste buds but has the best local market to shop and satiate your innerself that has been itching while seeing some exquisite stuff. This festival will provide the perfect platform for Jaipurities to gorge on some of the best delicacies and chaats from the Chandni Chowk in Delhi without even leaving their city.

This unique food festival will provide a plethora of traditional dishes like Tikki Chaat, Chola Bhatura, Papdi Chaat, and paranthas with extraordinary fillings from the Parathe Wali Gali to the renowned Kake di Hatti with proven recipes that still satisfy the hunger pangs of food lovers, exclusive Regional Biryanis and mithais to fulfil all the sweet cravings like Jalebi, Rasmalai, Moong Badam Halwa, Karachi Halwa, and many more which are

made under very hygienic conditions and presented in Monarch’s signature style.

The concept of this festival is to promote these traditional flavours with the stylish décor showcasing the dishes and its origin, carts and hangings, traditional attire for the servers along with a photo op set up to bring in the vibe of Chandani Chowk and a perfect backdrop for enjoying these traditional flavours.n

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May 2022 | Food And Beverage Matrix

REELING IN TRANSPARENCY: ON THE HOOK SLAMS OCEAN CERTIFIER MSC FOR “FAILING TO DELIVER” ON TRACEABLE SEAFOOD Standard Review to be “narrow.” Due to these factors, On the Hook feels necessary to conduct an additional investigation.

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ewly published seafood industry analysis

by On the Hook – a campaigning coalition of marine advocacy organizations and academics dedicated to ocean conservation – argues that the one of industry’s leading certifiers, Marine Stewardship Council (MSC) is “failing to deliver on its vision of an ocean teeming with life.”

“MSC has taken small positive steps, such as banning certifying one part of a fishery while letting boats continue unsustainable practices and strengthening requirements on shark finning,” says Callum Roberts, Professor, Marine Conservation, University of Exeter and On The Hook campaign member.

“However, many of its proposed updates are piecemeal, weak, and lack teeth,” he underscores.

Input from both consultation and roundtable will be collated and summarized in a report by Dr. Andrew Johnson, CEO of MarFishEco Consultants, with recommendations to MSC.

This allegation comes as MSC is currently finishing a review of its Fisheries Standard involving more than 1,000 stakeholders – the organization’s “most extensive” consultation. The review is likely to result in significant changes to the program, including, for example, greater protection for endangered, threatened and protected marine species, an MSC spokesperson tells FoodIngredientsFirst.

MSC refuses external independent audit

“We are disappointed that ‘On the Hook’ has taken the step of launching its review of the MSC. We see this as unnecessary and a distraction, given the scale of the challenges facing the ocean,” the spokesperson says.

On The Hook has since called for MSC to initiate an external independent review on numerous occasions to assess its standards and business model. According to the organization, MSC refused to do so.

“Small, positive steps lack teeth” The On the Hook campaign slams MSC’s fisheries certification as being “of questionable sustainability” due to its limited engagement with stakeholder input.

“Far from being an organization not subject to independent scrutiny, the MSC is regularly assessed against international standards for seafood sustainability and independent ecolabels, in line with UN requirements,” asserts the MSC spokesperson.

It also considers the MSC’s Fisheries

“We frequently engage and learn

Steve Trent, founder and CEO, Environmental Justice Foundation, says: “MSC can play a critical role in protecting our ocean, but only if its certification process is transparent, robust and credible. In too many recent instances, it has fallen short of that. We, therefore, support this participatory third-party review.”

The On The Hook campaign calls for MSC to initiate an external independent review.

from stakeholders – including On the Hook – which is integral to our program’s success,” they assert.

“However, we disagree with On the Hook’s starting point that the MSC is not effective at driving progress in sustainable fishing, which preempts any findings of an external review. We see this campaign as an unwelcome diversion from the real task of ending global overfishing.”

Teeming with concerns about MSC certification The On The Hook campaign launched in 2017 amid growing concerns from conservationists, academics, industry and retailers and ocean advocates that the MSC’s eco-labeling program rewarded certain unsustainable practices and fisheries.

At first, the campaign focused on the Parties to the Nauru Agreement (PNA) fishery headed for recertification despite incidences of shark finning and being a compartmentalized fishery where damaging Fish Aggregating Devices were used alongside certified fishing practices.

However, in June 2021, On The Hook relaunched to urge widespread reform of the MSC and to call on MSC to initiate an independent review covering issues relating to its Standard, operations, governance and overarching philosophy.

“In the face of climate and biodiversity crises, it is more important than ever that MSC serves to guide consumers

toward genuinely sustainable choices and incentivize improvements across the fishing industry,” says Charles Clover, executive director, Blue Marine Foundation.

“Some MSC-certified fisheries represent the best in the sector, but others do not. MSC has not kept pace with best practices and has not set the bar for certification high enough.

We are increasingly concerned that MSC is greenwashing high-impact industrial fisheries while remaining largely inaccessible to small-scale, developing-world fisheries,” says Clover.

Rising tide of calls to action With the environmental impact of fishing gear coming to light since the Netflix documentary Seaspiracy, alternatives to marine-caught produce – like cell-based seafood and plantbased fish alternatives – have begun dominating public interest.

Even taking into consideration the environmental impact of fishing, some scientific institutions have ranked seafood more highly than terrestrial animal proteins, in terms of both their potential for sustainability gains and nutritional value.

Across industry, the rising tide of consumer demand for transparent seafood has prompted some players to make voluntary moves toward transparency. Greencore Group, for instance, voluntarily published details of its wild-caught and farmed seafood sourcing operations in the Ocean Disclosure Project (ODP).n

The On the Hook review recommendations will be collated into a report.

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May 2022 | Food And Beverage Matrix

INDIA-AUSTRALIA TRADE PACT: AN OPPORTUNITY TO UNLOCK POTENTIAL

After signing the historic India Australia Economic Cooperation and Trade Agreement ECTA last week, India and Australia are looking forward to further bilateral trade and economic ties by converting this into a Comprehensive Economic Cooperation Agreement (CECA) towards the end of 2022. This article discusses some of the key sectors that can benefit from the culmination of this agreement.

Dr. Javeria Maryam & Angana Parashar Sarma

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ast week, India and Australia signed a historic Economic Cooperation and Trade Agreement India and Australia are looking forward to furthering bilateral trade and economic ties by signing a Comprehensive Economic Cooperation Agreement (CECA) towards the end of this year. Notably, this is the first trade agreement of India with a developed country after over a decade.

Through the ECTA, India stands to benefit from preferential market access provided by Australia on 100% of its tariff lines. This encompasses a number of labour-intensive sectors like Gems and Jewellery, Textiles, leather, footwear, furniture, food, and agricultural products, engineering products, medical devices, and Automobiles. India will also give preferential access to Australia on over 70% of its tariff lines, including key products of interest such as coal, mineral ores and wines, as reported by the release of the Department of Commerce, Government of India.

In the realm of services, Australia has offered commitments in around 135 sub sectors and Most Favoured Nation (MFN) in 120 sub sectors.

India’s interests are covered in sectors like IT, ITES, Business services, Health, Education, and Audio visual.

Provisions include quota for chefs and yoga teachers; post-study work visa of 2-4 years for Indian students on reciprocal basis; mutual recognition of Professional Services and Other licensed/regulated Occupations; and Work & Holiday visa arrangement for young professionals.

equipment and machinery.

For the development of sectors such as electric vehicles, the demand for minerals would rise in India and Australia can be a key import market.

For India, apart from leveraging its strengths in sectors such as pharmaceuticals, there is a great opportunity to enhance services exports.

Some of the key sectors to look out for collaborations are:

While the two sides had initially started negotiations around May 2011, due to different priorities it didn’t reach any conclusion and discussions halted in 2015 after nine rounds of negotiations.

Negotiations were re-launched last year 2021, and an early-harvest deal is expected to be signed soon.

As per the latest reports, to deepen the economic ties between both the countries, recently, the Australian Government has highlighted to invest over US$ 280 million in India.

In addition, for the enhancement of Austrade’s presence in India, a US$ 8.9 million support is also planned by the Australian Government.

Also, to broaden the AustraliaIndia Strategic Research Fund for Australia-India Innovation and Technology Challenge, Australia has committed US$ 17.2 million.

The Australian Government has

Top 5 exports from India to Australia

Source: ITC Trademap (* Top 5 are selected based on the 2019 values)

highlighted its commitment to the India Economic Strategy and its ambitious goals: to make India one of its top three export markets by 2035.

Status of Bilateral Trade With India rising as one of the fastestgrowing consumer markets, Australia is expected to be an ideal strategic partner for India. Australia is the 13th largest economy in the world in terms of Gross Domestic Product (GDP) and has a stable economic environment as compared to other developed economies. As per data from the Ministry of Commerce and Industry, India’s exports to Australia were recorded at US$ 4.04 billion in fiscal 2020-2021, increasing to US$ 6.33 billion during April-Jan 2022.

However, India has a trade deficit with Australia with imports worth US$ 13.50 billion during April-Jan 2022. Nevertheless, this trade deal is expected to significantly reduce the trade gap.

Growth in trade between India and Australia has been on account of many growing complementarities between the two economies. The data reflects that India’s key imports from Australia include minerals, gems and jewellery items and inorganic chemicals; while India’s key exports to Australia include minerals, gems and jewellery, pharmaceutical products, railway

Electric Vehicles: India is gradually shifting its focus towards electric vehicles and Australia has one of the biggest reserves of minerals such as lithium, which is a critical component of electric car batteries.

Given the need to meet the supplies for the e-mobility programme, Indian companies can also collaborate with Australian companies which are engaged in these critical minerals.

Pharmaceuticals: India is one of the largest exporters of low-cost and high-quality pharmaceutical products and biosimilars in the world. However, India’s share of global exports to Australia only accounts for 1.6 percent. Australia’s market demand for biosimilars and generic drugs have been growing and India’s competence in manufacturing low-cost generic drugs would be favourable for Australia. Both sides have also agreed to a separate Annex on Pharmaceutical products, to enable fast track approval for patented, generic and biosimilar medicines. As a part of the trade deal, negotiating a Mutual Recognition Agreement (MRA) for pharmaceutical products with Australia can be beneficial, similar to the one concluded with the UAE recently.

Gems and Jewellery: This is the largest sector contributing towards India’s goods exports. While Australia imports a huge share of gems and jewellery from India, it is mainly concentrated in a few segments. Through this trade pact, Indian exporters can diversify their exports to meet the growing demand in segments such as diamonds, emeralds, ruby, sapphires, etc.

Education: Education services are amongst the highest exported services from Australia to India, with Continued on page 47

Food And Beverage Matrix | May 2022 Continued from page 46

the number of Indian students increasing year on year. The education sector in India is also expanding with the rise in online education. Through this trade deal, both Australia and India can look at mutual recognition of educational qualifications to increase the number of students seeking education in each country.

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deal is expected to increase bilateral trade from US$ 27.5 billion currently to US$ 45-50 billion in 5 years. However, the outcome of the interim trade deal and later the CECA would depend on the global trade scenario as impacted by the current Russia-Ukraine trade war.

Top 5 imports to India from Australia

Dr. Javeria Maryam is working as an Associate Public Policy and Research at Shangrila Corporate Services. Angana Parashar Sarma is PHD scholar at Department of Economics and Finance, BITS Pilani. Views expressed are personal.n Source: ITC Trademap (* Top 5 are selected based on the 2019 values)

Agribusiness: The high productivity and quality produce of Australian agriculture is renowned globally. India has an opportunity to expand the knowledge transfer in Agri-tech.

The collaboration can be looked in the areas like innovative storage techniques, Mega Food Parks, and availability of aquaculture technology designs at low cost in India.

Ready-to-Eat Foods: In Australia, the Indian diaspora is growing over the years and the popularity of Indian cuisine is on the rise. This provides ample opportunities for Indian companies in the ready-to-eat food segment to enhance their exports. Large Indian processed food manufacturers/exporters already have a strong presence in the Australian retail stores.

Other players can also explore Australia as a potential market for exports of ready-to-eat Indian products.

Wine: Australia is keen to get market access in areas such as wine, which will not compete with domestic products in India.

As a part of the trade pact, India is expected to reduce its duties on imported wine, where Australia accounts for almost 40% of the total wine imported by India.

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May 2022 | Food And Beverage Matrix

THE ‘MASTER OF SPICES’, CHEF SWEETY SINGH COMES TO THE LODHI, NEW DELHI

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enhancing taste. He draws inspiration from the food of his ‘pind’ or the village he grew up in, as well as his travels and tastings from restaurants and dhabas across Punjab, all of which he masterfully injects into his creations.

his year, to celebrate the harvest festival of Baisakhi - which is celebrated every spring with pomp and grandeur all over North India - The Lodhi, New Delhi, is pleased to bring its patrons time-honoured culinary splendours of Punjab by Chef Sweety Singh. The chef has curated a festive menu featuring his signature fare at Elan till April 20, 2022.

Popularly known as Chef Sweety Singh, Harjinder Singh has been whipping up Punjabi food since the age of 19. His father took to cooking as a profession early on and moved to Delhi from Amritsar to establish a food business in the 1950s. Singh’s passion for food was fuelled at a young age by his father and he inherited his unique style of cooking.

Years later, he continues the original family business and also runs his own catering business - all this without any formal training in cooking.

Singh did his very first food fest at a hotel in Chennai in 1998 and there’s been no looking back since then. He has been doing pop-ups at hotels across the country for the last three decades and has risen as the ambassador of Punjabi cuisine.

In keeping with this philosophy, Singh’s exclusive menu at Elan represents his passion for northern flavours and comprises heirloom recipes that he has perfected over the years. Diners can expect classics like Tandoori Malai Broccoli, Ajwain Machi Tikka, Kandhari Murgh Tikka, Shahi Maa Di Dal, Dahi Wala Kathal Masala, Amritsari Meat Tari Wala, Homemade Chicken Curry and Beetroot Halwa, amongst others.

Considered as the mastermind behind the ‘Art of Spice’, he has been featured in the show ‘Rhodes Across India’ by Gary Rhodes on Discovery Channel and also in ‘Feeding Frenzy’

by NDTV Good Times and ‘Khaana Khazaana’.

Singh’s cooking is wholesome and home-style, but never heavy something that Punjabi cuisine is

often stereotyped as. His cooking techniques go back to a time when conventional slow-cooking methods were the norm as they alone could impart the perfect balance of flavour to the dish. Being a puritan, he does not add populist touches to his food and believes in extracting swaad (umami) without using any cashew paste, full-cream or food colour for

Commenting on this collaboration with Singh, Rajesh Namby, general manager - The Lodhi, said, “It is a delight to have the celebrated Chef Sweety Singh at The Lodhi and we are excited about the pop-up he has curated. We have always taken immense pride in offering the best of dining experiences to our guests and we’re privileged to have Chef Sweety bring his expertise and passion for food to the heart of the city.”n

ALLANA GROUP FORAYS INTO THE DOMESTIC COFFEE MARKET IN INDIA

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he Allana Group, one of India’s largest exporters of coffee has announced its foray into the Indian domestic market to meet the burgeoning demand in the brewed beverage business. The group has been a pioneer in the green bean exports since the year 1987 and aims to introduce international grade coffees to the Indian consumers.

Curating the finest beans with its inhouse quality control, the group will remain focussed on a B2B supply to domestic players as well as startups.

The group will set up a state-of-theart roast and ground coffee unit in Karnataka and distribute in all major cities of India. Further, it will also invest in roaster and instant coffee machines and cater to industrial customers and cafes.

The group exports on an average 25000 tonne of green coffee beans per annum with an advanced facility having the capacity to cure 30000 tonne. India’s coffee market has witnessed an exponential growth with a CAGR of 10% over the last five years. Its foray into the domestic coffee market will address the rising demand, catering to the capsule

consumer drink especially amongst the vibrant young generation in India.

Our foray into the domestic coffee market is our commitment to provide one of the highest grades of coffee to our consumers. Being a veteran player in the industry, our extensive experience and expertise in the food business along with our world class infrastructure, we aim to create a superior and healthy domestic coffee market in India.”

market in addition to special coffees and also cater to medium to high end commercial sector.

Commenting on the foray, M P Devaiah, business head – coffee, Allana Group, said, “Allana has been at the forefront of the green bean coffee business in India. Our strong network in sourcing the finest beans as well as our inhouse quality control differentiate and bring out the uniqueness in our coffee. Our introduction into the domestic market will aim to cater to true coffee

aficionados and deliver a premium experience.”

Asim Allana, a sixth-generation member of the Allana Group promoter family, said, “Coffee over the years has become a mainstream

With its over three decades of expertise in the coffee business, the group has been acknowledged and conferred with awards as the largest over all exporters of green coffee beans by the Coffee Board of India. The group exports all grades of washed and unwashed Arabicas and Robustas as well as Monsooned Coffees. Further it continues to be one of India’s largest exporters of specialty coffee, thus catering to the needs of all types of buyers, be it specialty coffee, single estate coffee or commercial coffee particularly in Europe.n

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May 2022 | Food And Beverage Matrix

INFLATION FORECAST: FOOD COMMODITY PRICES TO CONTINUE SOARING AS STRIKES AND PROTESTS ERUPT IN EUROPE

By Louis Gore-Langton

regions are being reduced. Industry is now clashing with policymakers over the impact and sustainability an economic war with Russia could have long term.

FoodIngredientsFirst looks at the latest in market forecasts, the potential disasters that could result, and discusses possible resolutions to these issues with experts.

Inflation forecast F&B price inflation is now rising at the fastest rate in 40 years, according to the US Department of Agriculture (USDA). In its March 2022 report, the economic research service predicts a rise of up to 4% for at-home food products by the end of the year, with many basic products – such as poultry and fats and oils – predicted to rise by up to 7%.

These increases will add to the already stark situation that emerged

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researchers are forecasting persistent inflation throughout markets, with no certain solutions available.

With these issues coming to a head, government and independent

Due to sanctions, the energy and fertilizer supplies needed to produce crops and maintain livestock in other

ood ingredient prices are predicted to continue rising globally throughout 2022, with many experts warning of knock-on consequences of famine, political turmoil, social unrest and economic recession. The Russian invasion of Ukraine has compounded years of supply chain crises created by the COVID-19 pandemic, extreme weather and criminal activity.

“With manufacturers under real pressure, the government must ensure that upcoming regulation is absolutely necessary and does not force new costs onto businesses, which risks raising prices for shoppers.”

Price predictions The USDA predicts that farm-level cattle prices will increase between 12.5-15.5% in 2022. Wholesale beef prices are expected to rise 4-7%.

Wholesale poultry prices are now predicted to increase between 9-12%, and wholesale dairy prices to rise between 7-10%.

Farm-level soybean prices will increase between 8.5-11.5%, while fats and oils prices could soar between 27-30%. Farm-level fruit prices are now predicted to increase between 12.5-15.5%, and farmlevel vegetable prices between 6-9%.

The supply of essential food ingredients like grain – which keep many fragile nations from starvation – has been decimated as primary export routes through the Black Sea are largely closed due to war.

Price rises are set to continue over the next year as energy and transport routes are compromised.

throughout 2021, in which costs rose by up to 15% for products like beef and certain fruits. The US government is accusing large corporations of profiteering from crises over the past year by unfairly hiking up prices for customers while making record profits.

Inflation is rising as the fastest rate in 40 years.

In the UK and EU, the situation is much the same. The UK Food and Drink Federation’s chief executive Karen Betts says: “Some businesses in our sector fear their energy bills will rise by 500% by the end of the year. Manufacturers are doing all they can to keep costs down, but inevitably some will have to be passed to consumers.”

Wheat prices are likely to shoot up between 20-23.0%, and wholesale wheat flour prices are predicted to increase between 12-15%.

According to the USDA, these estimates add to the highest recorded inflation levels seen since 1981, with food costs increasing 7.9% overall between February 2021 and February 2022.

Return of rationing Tensions between industry and government over sanctions and exploitation by monopolies could cause further turmoil throughout Continued on page 51

Food And Beverage Matrix | May 2022

51

Continued from page 50

the world. Nonprofit organizations are already warning that nations in the MENA region (like Lebanon and Egypt), which rely heavily on imported grains from the Black Sea, could descend into violence once food stocks run out and supplies are cut.

“The general consensus is that Europe will look to liquified natural gas (LNG) as the most accessible replacement to Russian gas, but this means competing with Asian countries like China for supplies,” explains Carbonnel.

Similar scenarios could be on the horizon in the EU as well. Alissa de Carbonnel, deputy program director for Europe and Central Asia at the International Crisis Group, a Belgium-based think tank, says: “We’ve already seen seven times higher prices for gas in Europe, and this trend will continue.”

“There is no good answer,” concludes Carbonnel. “A bit more LNG supplies are not the answer, coal is not the answer, and at the moment, there is political jostling – the war is a game-changer for energy resources.” n

“Thousands of people are protesting in Greece, and Hungary’s Prime Minister Viktor Orbán has issued a mandate against Russian import bans.” These tensions could deepen throughout the EU as disputes over avoiding recession and combating the Russian invasion of Ukraine rise.

The German government is now preparing for possible energy rationing, which would see fuel reserves prioritized for critical infrastructure and households. These measures, warn labor unions, could destroy businesses and put hundreds of thousands of jobs at risk.

“There have been comments from industrial CEOs that competitiveness relies on cheap Russian gas. So I think the moral of the story is that the costlier the things become for Europe, the harder it is to maintain these politically difficult measures,” continues Carbonnel.

No certain solution A number of potential options are being proposed to replace Russian energy supplies to Europe, which could reduce rising prices while maintaining an assault on the Kremlin’s economy. Fuel for food transport, production and packaging is one of the central causes of price rises globally.

One such idea is the East Med pipeline, a project conceived in 2012 to transport Israeli gas to the EU through Cyprus and Greece.

However, this idea has been panned due to opposition by the Turkish government.

A similar project, the Trans Saharan pipeline, which would bring gas from Nigeria to Europe, is also being pushed for reestablishment after it was shunned in favor of the Russian Nordstream pipelines in 2011.

However, experts concede multibillion dollar projects such as this could not be built in time to tackle the current crisis.

However, even LNG is a contested issue, with questions being raised over the viability of investments, as import terminals would have roughly only a 20-year lifespan.

Protests against inflation and a possible recession are erupting as sanctions on Russia impact the European economy.

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May 2022 | Food And Beverage Matrix

eXtended Transport System increases flexibility in food packaging PIZZA CASE PACKER WITH XTS REPLACES THREE MACHINES AND CONVENTIONAL PRODUCT TRANSPORT TECHNOLOGY Amid rapid change in the food and beverage industries accelerated by the COVID-19 pandemic, consumer packaged goods (CPG) manufacturers, contract packagers and their suppliers have to dramatically increase their agility to meet an exponential surge in demand. This prompted U.S. OEM Brenton to equip their side load case packer machine with the XTS. Now, the linear transport system enhances flexibility in product infeed and makes changeovers faster. In addition, the machine offers a significantly reduced footprint after the redesign.

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renton manufactures integrated end-of-line packaging systems for the food, beverage and pharmaceutical industries, specializing in case packing, cartoning, robotic palletizing and material handling. Today part of the expansive ProMach, Inc., group of brands, the company has been in existence for over 30 years.

Intelligent transport technology handles product variance Brenton eventually decided that these demands necessitated a mechatronic linear transport system for the company’s popular M2000 intermittent motion, side load case packer machine.

“This decision led Brenton to

A powerful C6930 control cabinet Industrial PC is used to control the XTS and other machine functions in conjunction with the ultra-fast EtherCAT communication system and the corresponding EtherCAT I/O Terminals. Picture: © Brenton

XTS is at the core of the M2000 packaging machine from Brenton, pictured above: A series of buckets holds pizzas as XTS takes them around a 180-degree corner to grip and stabilize stacks.

Picture: © Brenton

A major U.S. contract packager enlisted Brenton to take on a challenging case packing application for frozen pizzas.

This fast-paced facility required machinery that could handle random timing infeeds as well as 26 different frozen pizza SKUs that were either boxed or simply shrink wrapped in plastic. “This application presented a challenge as we had to eliminate change-out flights for different sized products.

Switching from 10-inch to 15-inch pizzas required time-consuming mechanical adjustments,” Mike Grinager, Vice President of Technology for Brenton, explained.

“We also had to deliver a high throughput of 15 cases per minute without product damage. This is complicated by the fact that pizzas are stacked as many as 15 high in variable orientations while they speed down the packaging line.”

the eXtended Transport System (XTS) from Beckhoff, which we found could adapt to these product changes on the fly,” Grinager said. “Using XTS, we developed a pitch-less M2000 machine that expertly handles a completely random infeed timing of all pizza

Using XTS, Brenton developed a pitch-less machine that handles completely random infeed timing of all frozen pizza shapes, orientations and SKUs.

shapes, orientations and product variants, including display-ready and bulk packaging.”

The upgraded M2000 machine now features 5.5 meters of XTS track with 12 movers to control the product infeed. A true mechatronic solution, XTS offers linear motor characteristics combined with constantly cycling movers on a path available in open or closed versions and the most diverse geometries. As one of many remarkable features, the movers are able to create clamping forces in motion: Two synchronized movers working in tandem grip the pizza stacks contained in buckets with a predefined force and stabilize them for fast and secure transport to case packaging steps. “That’s the beauty of this machine – it takes a stack of 15 shrink-wrapped circular pizzas and can quickly adapt to an infeed of pizzas already in square packaging – all with minimal changeover time,” Mike Grinager said. XTS also effortlessly compensates for different infeed timing in the feed because the movers can take up any distance and buffer product in front of the load station to give Continued on page 55

Food And Beverage Matrix | May 2022 Continued from page 54

55 Since then, Brenton has already received a third order from the contract packaging company and there are quotes from other customers for additional machines with XTS. In addition to supporting well-established packaging markets for Brenton, XTS is opening up many new project types for the OEM, particularly in pharmaceutical applications where they see even more potential to expand market share. “XTS supports many new machine designs for projects that we might have passed on previously,” Grinager said. “We now have in our reach new concepts that are faster, more flexible and can reduce machine footprint by as much as 50%. Following our initial XTS successes, Brenton is also researching XTS Hygienic for washdown applications in food manufacturing and the XPlanar flying motion system for the most challenging material handling requirements in the industry.”n

OEM Brenton saved at least 200 hours of engineering time for the infeed section of the M2000 and removed about 100 mechanical parts.

Picture: © Brenton

other production processes extra time if needed. “XTS greatly reduces jams and downtime as it moves perfectly stacked pizzas into cartons,” Mike Grinager said. “None of this was possible with other systems we evaluated.”

Brenton’s first XTS application had to handle a heavy payload for this application type considering the weight of the tall stacks of pizzas. Therefore, Brenton integrated a GFX guidance system from HepcoMotion specially adapted to the XTS, which can accommodate higher payloads.

The XTS controller is a Beckhoff C6930 control cabinet Industrial PC. The machine controller connects to a CP2915 15-inch Control Panel display with multi-touch capability. Despite the highly dynamic motion control involved, the XTS only utilizes about 15% of the IPC’s computing power, leaving ample reserves for other automation functionality.

Later iterations of the Brenton M2000 also include high-speed EtherCAT I/O systems with a variety of EL series terminals, including 8-channel high-density (HD) variants. “Interoperability between the EtherCAT I/O system from Beckhoff and other fieldbuses is very helpful because it simplifies integration,” Mike Grinager said. “Establishing connectivity with EtherNet/ IP devices was also easy for the Brenton Engineering team,” added Patrick Triemert, Application Engineer at Beckhoff USA. “However, with its extremely high-speed and synchronization, EtherCAT is the perfect bus for mechatronic applications like XTS.”

Substantially increased machine throughput Brenton has experienced impressive throughput from the XTS-equipped M2000 machine. The M2000 is now able to carton as many as 41 different SKUs and up to 27 cases per minute, which equals 140 frozen pizzas per minute. The machine can also implement up to 26 different pack patterns, including more complex, display ready and commercial patterns at a throughput of 12.5 cases a minute. “One XTS-equipped M2000 machine can actually do the work of three conventional case packing machines,” Mike Grinager said.

After eliminating many of the change-out steps, Brenton reduced the typical downtime required for remaining infeed changeovers from around 30 minutes down to just five minutes with XTS. Brenton saved at least 200 hours of engineering time for the infeed section of the M2000 and dramatically reduced complexity by being able to remove about 100 parts from the infeed, such as chains, flights, pushers and rotation mechanisms.

XTS greatly reduces jams and downtime as it moves perfectly stacked pizzas into cartons, according to the packaging specialists at Brenton.

Picture: © Brenton

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May 2022 | Food And Beverage Matrix

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A foundation strongly inscribed in the ethos of quality, excellence and one up customer service has enabled the company to expand to international markets. The far-reaching appeal is evidenced through the increasing demand for its products in the international markets and relying on this expertise we have launched our very own inhouse brand Sugar shine India.

Sugar Shine India homes all quintessential products that are must- have not only in cake décor’ but also in French patisseries are being shaped under this brand. Coloured wafer paper, extensive range of sprinkles, shine glow, shine brush, shinex and red velvet solution. And the just uncovered product is the velvet spray which plans to revolutionize the cosmos of French Patisserie. Available across borders via modern trade stores, online delivery, and distributors, we are committed to bringing the best quality cake ingredients to our customers. Having consistently delivered the calls of the industry the company has successfully crafted a brand identity that's truly unique!

We are on a mission to bring about novelty...!

Food And Beverage Matrix | May 2022

HAFELE’S CERAMICA 90 COOKERHOOD

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n recent years, the urban and industrial kitchen trends have seen a move towards textured matt kitchen finishes that are stylish and sophisticated but at the same time, comfortable, enjoyable and low maintenance. The increasing popularity of ceramic, stone and concrete finishes in furniture and kitchens proves this. These finishes add depth and tonal contrast to the kitchen space and provide you with the flexibility of exploring multiple design options in your home. Aligning with this trend, Häfele brings you subtle ceramic finished hoods that will not only keep your kitchen fresh but will also elevate its design.

The new range includes cookerhoods laden with: Filter-free technology – Ceramica 90, advanced motor technology (EBM Plast) – Biscotti 80/60 and anti-drip technology – Frida 90/75.

The Ceramica 90 Cookerhood, an impeccable blend of power and elegance, showcases superb efficiency of filterfree smoke extraction and the best design aesthetics on account of its textured surface. The powerful motor can extract 22% more kitchen smoke than a standard filter-free hood.

One of its unique features is the distinctive touch of ceramic that lends a contemporary, minimalist look to the cookerhood.

About Häfele Häfele India is a whollyowned subsidiary of the Häfele Global network and has been operating in India since 2003 under the leadership of Mr. Jürgen Wolf (Managing Director).

The ability of the company to understand the diverse Indian market has made it an authority in the field of architectural hardware, furniture and kitchen fittings and accessories. The company also has a strong presence in synergized product categories namely Home Appliances, Furniture Lighting, Sanitary

and Surfaces catering to the focused demand from these industries.

The subsidiary has a strong nation-wide presence with offices in Mumbai, Pune, Ahmedabad, Bangalore, Chennai, Hyderabad, Delhi, Kolkata and Cochin. It has full-scale operations in Sri Lanka and Bangladesh with Regional offices and Design Showrooms in both the countries; and has also spread its operations to other regions of South Asia including Nepal, Bhutan and Maldives.

Häfele India services its customers with a base of over 1300 employees, a well-networked Franchise network of over 190 shops along with over 500 direct dealers and 90+ distributors who in turn cater to over 8000 satelite dealers. The subsidiary has a sophisticated Logistics centre in Mumbai along with distribution centres in Delhi, Bangalore, Kolkata and Colombo respectively.

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May 2022 | Food And Beverage Matrix

MOGALE MEAT UNVEILS AFRICA’S FIRST CULTIVATED CHICKEN PROTOTYPE MADE WITH REAL CELLS BLENDED IN MUSHROOM MATRIX

By Benjamin Ferrer investee companies and foster communication between them.”

Preparations for launching seed round

M

ogale Meat Co. has successfully created its first cell-based chicken breast product, hailed as the first-of-its-kind in Africa. March 30, 2022 marked a major milestone for Mogale as its team showcased the first prototype to the public. The cultivated chicken breast – composed of real chicken muscle and fat cells blended with a mushroom matrix – is the first of many prototypes Mogale is planning to spotlight.

Cult management expects that 2022 will be an “exciting year” for Mogale with the team quickly expanding as it prepares to open a seed round of funding in the second or third quarter of this year.

The Mogale Meat Co. team (Credit: Mogale Meat Co.).

on cellular agriculture that provides a sustainable, environmental and ethical solution to the global factory farming and aquaculture crises.

Plans to inaugurate production plant

Mogale’s cell-based chicken launch comes alongside the announcement that its first cultivated wildlife meat prototype will be revealed later this year.

Approximately thirteen million people across Ethiopia, Kenya and Somalia face severe hunger and, over the course of 2022, fifteen to twenty million people in those three countries could face serious food insecurity.

“Our next goal will be game meats, a variety of meats that are not only widely consumed in Africa, but also sought after as healthy lean meats in many countries around the world,” highlights Dr. Paul Bartels, founder and CEO of Mogale, who is also a wildlife veterinarian with over 25 years of experience in biobanking, cell culture and assisted reproduction technologies.

The Mogale team is further working on prototyping a “unique, modular, plug-and-play” production plant that will allow cultivated meat to be made in specific locations, which will not only provide the people across Africa with affordable and nutritional animal protein but do so in a way that conserves the continent's precious wildlife and biodiversity

Last October, the South Africanbased cellular agriculture foodtech player caught up with FoodIngredientsFirst about its research in solutions to “futureproof “Southern Africa’s inadequate nutrition and food security issues – including creating cell-based meat from free-roaming antelope and cattle.

Mogale has been working over the past eight months to produce Africa's first chicken breast prototype using cultivated meat technology to compete in the global US$15million XPRIZE Feed the Next Billion competition.

“Game Meats are also the tastiest of the venison meat family, due to the great variety of species found in southern Africa,” says Dr. Bartels.

“Cultivated meat is destined to play a significant role in conserving biodiversity and wildlife species in Africa and beyond.”

This new food technology is deemed a viable solution to counter the supply issues caused by the current outbreak of avian influenza – also known as bird flu – across North America. The epidemic is the worst in seven years and it is causing a significant increase in the price of eggs and poultry.

Mogale is a portfolio company of Cult Food Science Corp., an investment platform with an exclusive focus

Health Inspection Service, 21 states have confirmed cases of highly pathogenic avian influenza.

The virus causes disease in both commercial and backyard poultry, which has resulted in over 17 million birds perishing on the continent to date. In Canada, the outbreak that began in southern Ontario has now spread to geese in neighboring Quebec.

“Each avian influenza outbreak serves as yet another reminder that cellular agriculture is the way of the future,” stresses Cult. “Poultry and eggs, as well as other proteins and foods, produced in a controlled environment are much less likely to be susceptible to disease, viruses and harmful bacteria.”

“The company is devoted to developing its own intellectual property to foster the evolution of cellular agriculture, as well as investing in promising ventures in order to build its portfolio of

“The opportunities presented by advancements in technology to allow for Mogale to be able to cellularly cultivate chicken in a more sustainable fashion is incredible and will undoubtedly lead to a better future in Africa and the rest of the world,” said Lejjy Gafour, president of Cult.

“We are thrilled for Mogale Meat and its accomplishments thus far, and we look forward to it continuing to blossom in the cellular agriculture industry and beyond,” he adds.

Earlier this year, Cult completed an early-stage investment in Africa’s first precision fermentation company producing alternative dairy. Based in Cape Town, South Africa, De Novo Dairy is focused on bringing cowfree products to market, including ice cream, nutritious creamy yogurt and stretchy melty cheese.

Other Cult portfolio investments include Ohayo Valley, a cultivated meat science and cell biology company. By acquiring a stake, Cult can sharpen its portfolio to develop and commercialize the sustainable production of premium, lab-grown, marbled Wagyu ribeye beef.n

Countering supply issues caused by bird flu

According to the US Department of Agriculture, Animal and Plant

Cell-based chicken prototype (Credit: Mogale Meat Co.).

Food And Beverage Matrix | May 2022

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May 2022 | Food And Beverage Matrix

EAT JUST’S MUNG BEAN PROTEIN IN PLANT-BASED EGGS GREENLIGHTED FOR EU COMMERCIAL ROLLOUT

By Benjamin Ferrer

P

lant-based egg pioneer Eat Just’s key ingredient – mung bean protein – has received approval from the European Commission. The landmark approval for this ingredient paves the way for the launch of its JUST Egg product in Europe in the fourth quarter of this year.

“Europe and the UK are important markets for Eat Just and JUST Egg because consumers across the region are eager to add more plant-based products to their diets, whether they're eating at home or at restaurants,” Andrew Noyes, head of global communications, tells FoodIngredientsFirst.

“They have similar motivations as consumers in the US market, including health, sustainability or a connection to animals. Consumers across Europe have been anticipating the launch of JUST Egg ever since we became the first plant-based egg introduced in the US market several years ago.

JUST Egg is currently available in the US/Canada, Hong Kong, Singapore, China, South Africa and Korea. The product’s wider traction in Asia can be attributed largely to the fact that mung beans are already viewed as a dietary and agricultural staple in this region.

A cleaner egg?

JUST Egg is offered in a pourable format, folded format and savory sous vide bites. The production of its mung bean-based egg requires 98% less water and 84% less land than conventional chicken eggs, while producing 93% less carbon emissions.

“JUST Egg remains the global share leader in the plant-based egg category with over 99% in US retail,” says Noyes. “We will continue to expand globally.”

The company sources its mung beans from a variety of places where they are grown commercially, including Africa and Asia. “Eat Just has sold the plant-based equivalent of more than 200 million eggs,” says Noyes.

“In doing so, we've saved 7.2 billion gallons of water (that's 11,000 Olympic-sized swimming pools), avoided 29 million kilograms of CO2e (that's the equivalent of taking 6,287 cars off the road for a year) and spared 11,800 acres of land.”

two years in row, climbing over 40% in 2021,” highlights Noyes.

A 2020 report by ProVeg International said stand-alone egg alternatives like JUST Egg represent a major market opportunity due to versatility, breadth of function and frequency of consumption.

JUST Egg is offered in a pourable format, folded format and savory sous vide bites (Credit: Eat Just).

Regional allowances The latest decision allows Eat Just to rollout its product in countries belonging to the EU and the European Free Trade Association.

The allowance also ensures that Eat Just’s use of mung bean protein for plant-based egg products cannot be leveraged by other food companies seeking to introduce similar products for five years unless those companies obtain authorization through the same novel food application process.

“Forward-thinking consumers in Europe have been asking for JUST Egg since the day it launched in the US,” says Josh Tetrick, co-founder and CEO of Eat Just.

“Whether because of climate change, health or a connection to animals, the demand has been significant as has interest from retail and foodservice partners. I'm grateful for the recent approval, which opens the door to begin distribution across Europe before the end of the year.”

The Commission’s action is based upon the European Food Safety Authority’s (EFSA) earlier determination that mung bean protein is safe under novel food requirements.

The company is also actively engaging with the UK’s Food Standards Agency on a regulatory path to market.

“Once a food is determined to be novel, the process for review and approval is well defined,” explains Noyes.

“EFSA asked that Eat Just provide information on the nutritional safety of our protein which required that we develop, adapt and validate a group of tests to fulfill the request. Most food companies will find the long periods with limited communication during the process to be challenging.”

The EU process for novel ingredients has three stages. The first is a submission to the European Commission and validation of the file, which requires 30 to 60 days.

The second stage is a safety review by the EFSA. “This process is limited to nine months. Each time that EFSA asks questions the nine-month period extends until EFSA accepts the company's reply. Thus this phase can be significantly longer than 9 months,” details Noyes.

Mung bean protein is the first novel legume protein to be deemed safe under the regime that has governed all new food ingredients entering Europe since May 1997.

The third stage is a risk management assessment by the European Commission. “If EFSA provides a path to approval, the EC determines constraints to the approval which manage the product risk in the market.

This phase is typically completed within seven months,” says Noyes.

Pathway to market

Appetites for plant-powered meals

Eat Just collaborated with analyze & realize, a regulatory consulting agency specializing in natural health products, on the novel food dossier compilation and EFSA and Commission submissions.

Recent studies show European consumers are hungry for plant-based products and the egg category is one of the biggest areas of opportunity.

“The plant-based egg category is the fastest growing plant-based category

In the US – the market with the most widely available plant-based eggs – the category grew rapidly in 2021 with a 42% increase in retail dollar sales, according to data from the Plant Based Foods Association, the Good Food Institute, and data tech company SPINS. In the past three years, plant-based egg sales in the US have grown more than 1,000% and JUST Egg represents more than 99% of the market. Last October, Clara Foods rebranded as The Every Company, in a move coinciding with the launch of its “world’s first animal-free, nature-equivalent egg protein” – Every ClearEgg – using precision fermentation.

Innova Market Insights highlights that “aquafaba” – the viscous waste water found in canned chickpeas and other legumes – is increasingly being used as a suitable egg replacer in vegan recipes. It has similar properties to egg white, such as the functionality to be whisked in meringue recipes.

But there is also evidence that more companies are taking an interest beyond vegan egg solutions for use in cooking. Innova Market Insights highlights that launches of plantbased alternatives to other egg-based packaged products have noticeably gained traction.

For instance, Revolugreen launched the chickpea-based vegan Spanish omelette Tortilla Vegana in Spain last year. In Israel, ChickP unveiled its chickpea isolate as an all-purpose, nutrition-packed, egg alternative for eggs in mayonnaise. n

The plant-based egg category is the fastest growing plant-based category two years in row, climbing over 40% in 2021 (Credit: Eat Just).

Food And Beverage Matrix | May 2022

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PLANT BASED MEAT – WHAT CAN BE THE HEALTH ADVANTAGES OF PLANT BASED MEAT?

T

here are m a n y potential h e a l t h advantages to plantbased meat. Plantbased meat is lower in saturated fat and cholesterol than traditional meat, and it may be a more healthful option for some people. Plantbased meat is also a good source of fiber and other nutrients, and it can be a helpful way to reduce your carbon footprint. If you’re thinking about incorporating plantbased meat into your diet, talk to your doctor or a registered dietitian to learn more about the potential health benefits.

Plant-based meat has been gaining popularity in recent years as more and more people are looking for healthier alternatives to traditional meat products.

Plantbased meat is made from plant proteins, such as soy, wheat, or pea protein, and often contains other ingredients like vegetables, grains, and spices.

There are several health advantages of plant-based meat that make it a good choice for those looking to improve their health.

Plant-based meat is lower in saturated fat than traditional meat products, and it is also a good source of fiber and protein. Additionally, plant-based beef does not contain any cholesterol or trans fats.

If you are looking for a healthier alternative to traditional meat products, plant-based meat may be a good option. Plant-based meat can provide you

with many of the same nutrients found in conventional meat, without all of the saturated fat and cholesterol. Give plantbased meat today and see how delicious and healthy it can be!

Plant-based meat has been gaining popularity in recent years as more and more people are looking for healthier alternatives to traditional meat products.

Several health advantages can be associated with plant-based meat, which is why it is becoming an increasingly popular choice for many people.

Some of the critical health advantages of plant-based meat include: • •

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Plant-based meat is lower in saturated fat than traditional meat products.

Plant-based meat is a good source of fiber, which can help to promote digestive health.

Plant-based meat contains no cholesterol, beneficial for heart health.

Plant-based meat is a good source of antioxidants and other nutrients to boost overall health.

Plant-based meat is a healthy alternative to traditional meat products and can offer several benefits for those looking to improve their overall health. If you are considering making the switch to plant-based meat, talk to your doctor or a registered dietitian to ensure that it is the right choice for you.

Plant-based meat has been gaining popularity in recent years as more and more people are looking for ways to incorporate healthier options into their diets. Plant-based meat is made from plant proteins, often soy or pea protein,

and can replace traditional animal-based meats in burgers, tacos, and other dishes.

Plant-based meat: What can be the health advantages of plant-based meat?

Several potential health advantages are associated with consuming plant-based meat instead of animal-based meat.

Plant-based meat is lower in saturated fat and calories, and it does not contain cholesterol. Plant-based meat is a good source of fiber and nutrients such as iron and magnesium.

As mentioned above, several potential health advantages are associated with consuming plant-based meat instead of animal-based meat. Plant-based meat is lower in saturated fat and calories, and it does not contain cholesterol. Plantbased meat is a good source of fiber and nutrients such as iron and magnesium.

One study published in the journal Nutrients found that participants who consumed a diet rich in plant-based foods, including plant-based meat, had a lower risk of developing cardiovascular disease. Plant-based beef may also help reduce the risk of certain types of cancer, such as colorectal cancer.

One study published in the journal Nutrients found that participants who consumed a diet rich in plant-based foods, including plant-based meat, had a lower risk of developing cardiovascular disease. Plant-based beef may also help reduce the risk of certain types of cancer, such as colorectal cancer.

If you are considering incorporating plant-based meat into your diet, be sure to choose products that are low in sodium and free from added preservatives. You can find plant-based meat products in the natural foods section of most grocery stores.

If you are considering incorporating plant-based meat into your diet, be sure to choose products that are low in sodium and free from added preservatives. You can find plant-based meat products in the natural foods section of most grocery stores.n

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May 2022 | Food And Beverage Matrix

BETTER-FOR-YOU BEVERAGE SPACE FIZZES WITH INNOVATION WHILE HEALTH, SUGAR REDUCTION AND FUNCTIONALITY REMAIN IN SPOTLIGHT

By Gaynor Selby

lifestyles, are pushing up demand for healthy beverages, according to Rosie Travers, health and wellness category manager at Treatt.

“The health of the planet is now a top consumer concern. There is mounting awareness and concern surrounding the scale, complexity and interdependence of global shared social and environmental challenges,” she tells FoodIngredientsFirst.

Focus on functionality

L

ifestyle and dietary shifts since the COVID-19 pandemic have driven up better-for-you beverage innovation with a sharpened focus on the functional attributes and ingredients that boost immunity and well-being while offering a tasty, nutritious experience.

Key industry players give FoodIngredientsFirst their take on the market dynamics, consumer trends and innovations shaping the betterfor-you beverages arena. They also examine some of the key ingredients being used in formulations, why they are proving popular and how important it is to offer health-haloed drinks that are also good for the planet.

Sustainability, ethics, sensory and indulgence, as well as digital

Consumers are seeking enjoyment beyond just tangible products in terms of the sensory experience and indulgence.

“They are becoming more ‘experience-driven’ and are willing to pay more for an enhanced brand experience. It’s therefore becoming increasingly important for brands to perform at an experiential level and offer varied novel and complex sensations for optimal enjoyment,” Travers continues.

“Meanwhile, shopping and consumption patterns continue to evolve rapidly in our digital world.

In a hyper-connected, technologyenabled society, consumers seamlessly integrate the use of multiple technologies into their lives and buying behavior,” she notes.

Casey McCormick, vice president of global innovation at Sweegen, sees how consumers seek excitement in new beverage creations with a betterfor-you edge.

“This is evident in the high sales of energy-boosting beverages made with unique, indulgent flavors. These beverages offer gratification and a good sensory experience, but also help support the function of brainpower for sharpening focus and alertness,” she tells FoodIngredientsFirst.

“Beverage makers are expanding on the health boosts in beverages by launching hybrid products. For example, hard seltzers with low calories packed with natural fruit flavors and a puree give almost a smoothie feel,” McCormick continues.

is room to grow in the wellness beverage space that focuses on specific health support. For example, a beverage formulated with vitamin K2 supports bone and joint health.”

Swapping out sugar McCormick stresses that removing or reducing sugar is foundational for anything to be considered better-foryou. “Sugar reduction is a long-term trend that is here to stay,” she adds.

For Sweegen, stevia is a key ingredient growing in demand in better-for-you beverage formulations. “Keeping sugar levels as low as possible is foundational for any beverage product that is better-for-you because of the negative health associations linked to excess sugar intake.”

Sweegen’s Signature Stevia portfolio of natural sweeteners is helping beverage makers replace and reduce sugar with the support of the taste modulators from the company’s Flavors for Taste Modulation.

“Sweegen had the most diverse portfolio of stevia sweeteners produced via our proprietary bioconversion process, including Bestevia Rebs M, D, E and I and many more. With our growing platform of nature-based sweeteners that will include sweeteners like brazzein, Sweegen will be able to deliver a wide range of Signature Sweetener Systems that will unlock innovations in the better-for-you beverage space,” McCormick continues.

For Treatt, Travers says Yuzu, pear, melon and lychee continue to prove popular and demonstrate strong growth in new product launches in the last six months.

“A growing population of consumers continue to shun highly processed products and artificial ingredients in favor of those that hold qualities such as natural ingredients, pure formulations or heightened freshness,” she says.

Such attributes are often perceived to be “healthier, cleaner, more authentic and better quality.”

Propelling protein

Another trend is beverages that tap into supporting gut health, cognition, emotional health and immune health, otherwise known as the “gut-brain axis,” she adds.

One nutrient many consumers want more of in better-for-you beverages is protein, notes Niki Kennedy, senior marketing manager at Glanbia Nutritionals.

“This is often in sports recovery or functional beverages, but there

“Protein has several positive health associations, such as supporting

recovery and muscle development.

Beverages that are high in protein, such as functional juices, concentrated shot drinks and vitamin instant drinks, are quickly growing in popularity among those of us that have active lifestyles due to the satiety benefits of protein and the ability to be consumed on-the-go,” she tells FoodIngredientsFirst.

“The addition of vitamins and minerals into better-for-youbeverages is also proving popular with consumers, largely due to an interest in ingredients that support immunity.”

Kennedy also points to Glanbia Nutritionals investing €1.4 million (US$1.53 million) to upgrade its Research and Development facility in Kilkenny, Ireland, due to open its doors in Q3 this year.

“As the nutritional sector becomes increasingly competitive, the upgraded site will encourage more face-to-face customer interactions in meetings, supporting a rapid development process and delivering efficient prototyping, ultimately offering a swift route to market for brands creating better-for-you beverages,” she explains.

“Glanbia Nutritionals has invested in new equipment, including beverage processing technology, to allow greater customer collaboration and support brands carving the path for the sector.”

This latest investment follows Glanbia Nutritionals acquisition of Foodarom in 2020. Foodarom comprises a flavor library of over 15,000 recipes and produces liquid and powder products for various applications, including beverages.

Gut health Functional beverages for gut microbiome health are also in the spotlight. This was recently demonstrated at Natural Products Expo West in California, US, where gut health was a significant theme.

During the show, Givaudan highlighted that functional beverages have begun to incorporate a wider variety of nootropics, exemplified through its Level-Up Water concept paired with Maca and Cereboost, a patented American ginseng extract.

Meanwhile, the company’s Green Monk Mocktail mingles the complex Continued on page 65

Food And Beverage Matrix | May 2022 Continued from page 64

flavors of juniper, ginger, lemon, spice and chartreuse with matcha tea and green tea with L-Theanine.

ADM agrees that consumers are seeking beverage offerings that can provide support for overall wellbeing, including physical, mental and emotional wellness, and that lifestyle shifts over the past two years have further pushed this desire forward.

“At the same time, our research finds that shoppers are split on the specific reasons they’re choosing functional beverages. Roughly half of consumers are seeking targeted attributes, while the other half is looking for more general support and better options overall,” Micah Greenhill, beverage marketing director, ADM, tells FoodIngredientsFirst.

“However, there are certain areas that are in common focus for the majority of consumers. We see that sustained energy and cognitive focus, balanced mood, hydration, immune function and digestive support are top desires for functional beverage consumers today,” he says.

65 As consumers take a proactive approach to their holistic well-being, they increasingly believe the gut microbiome plays a role in overall wellness, Greenhill stresses.

“Globally, 58% of consumers perceive a connection between the function of the bacteria in the gut to wider aspects of well-being.

With that, consumers are seeking ingredients they believe can support the gut, including prebiotic fiber, probiotics and postbiotics.”

“Research shows that the top three attributes consumers in the US and UK associate with probiotics are gut health, overall well-being and immune function support,” he highlights.

“The beverage category is well poised for the continued growth opportunities for probiotics, particularly as people are most interested in consuming probiotics in accessible, drinkable formats. In fact, beverages and dairy are the top two preferred probiotic categories for consumers.”n

Loan license contract manufacturing of protein ,neutraceuucal, pharmaceutcal formulaaon

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May 2022 | Food And Beverage Matrix

LORYMA’S EXTRUDATE PORTFOLIO PACKS THE CRUNCH IN SPORTS SNACKS, BREAD AND MUESLI

By Inga de Jong extrudates and functional blends. The ingredients optimize the stability, texture, flavor of meat, fish, baked goods and confectionery.

Attributes such as high-protein, lowfat, high-fiber and sugar- and saltfree and organic certification can be added to products developed using the Loryma extruded range, based on the raw material used.

I

ngredients specialist Loryma has expanded its range of functional extrudates that optimize the nutritional values and mouthfeel of sports nutrition, snack and convenience applications.

“Extruded cereal and protein products are extremely popular because they combine enjoyment with optimized nutritional values. Thanks to our production capabilities, we can also implement individual wishes in design, so there are hardly any limits to creative product development,” says Henrik Hetzer, managing director, Loryma.

Power to make on-pack claims German-based Loryma, member of the Crespel & Deiters Group, produces distributed wheat proteins, native and modified wheat starches,

For example, the protein-rich Lory IsoCrisp made from whey and milk protein is suited for ontrend applications aimed at healthconscious consumers. The product brings extra bite to fitness bars and granola, among others.

Crisping up the cereals category The cereal crispies, Lory Crisp, protein crispies, Lory IsoCrisp and breadcrumbs Lory Crumb are available in different shapes, colors and sizes and are derived from wheat and other raw materials.

base for the crispy extrudates.

Breadings with products from the Lory Crumb range are extra crispy and protect substrates such as meat, meat alternatives, cheese or potato products during frying or deepfrying. The various blends differ in coloring, nutritional value and shape.

Loryma offers extruded breadcrumbs based on maize, rice and potatoes for different processing and end products.

Spicing up the meat alternatives segment Loryma has also made several strides in the meat alternative segment and introduced a vegan fish product concept in 2021 using various functional wheat ingredients, such as

starches and proteins, to replicate the mouthfeel of fish muscle tissue. The ingredients enable applications such as vegan fried fish or fish filets using a modular principle.

The company also developed a nifty concept for vegan bacon that replicates the sensory characteristics of pork. The expected mouthfeel is achieved by the wheat-based binding component Lory Bind, while a matching bacon spice blend.

The Textured Vegetable Protein (TVP) comprising six basic types of textures serve as a structuregiving protein base that gives meat alternatives an authentic mouthfeel.

The range consists mainly of wheat gluten – a renewable raw material that forms meat-like fibers through a proprietary extrusion process.n

The new product range complements the Lory Tex texture selection, which serves as the basis for meat alternatives.

The cereal crispies add a crunchy effect to breakfast cereals, muesli and chocolate bars, and sweets and baked goods. In addition to wheat, corn, rice and quinoa are also suitable as a

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Lory Crisp cereal crispies are derived from wheat, corn, rice and quinoa.

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