October 2022

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FOODANDBEVERAGE MATRIX

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8

October 2022 | Food And Beverage Matrix

FOODANDBEVERAGE MATRIX

Publishers Note

MONTHLY NEWSPAPER FOR F&B INDUSTRY

F

FI INDIA & HI CO-LOCATED WITH PROPAK INDIA

i India & Hi is unique as it is the only event dedicated solely to food ingredients in India, making it the must-attend business platform for food and beverage professionals in the region.

The event offers you the opportunity to:

Source the latest and most innovative ingredients discovered in the heart of India

appetite for food, health and functional ingredients Nurture your business relationships by meeting the most important ingredients suppliers and buyers in the region ProPak India is the ideal platform to connect at every level of the rapidly expanding processing and packaging industry value chains, ProPak India is aimed at the manufacturing industry for whom packaging is an integral

Grow your business in one of the fastest growing markets with a large

growth drivern

CBD TO BECOME INDUSTRY STAPLE? BATORY FOODS PARTNERS WITH KND LABS IN DISTRIBUTION DEAL Zangara adds.

Previously reported is the need for regulation on CBD products, as an investigation in the UK found the majority of CBD products to contain illegal substances and to be inaccurate or mislabeled.

Daily consumption of CBD products was deemed safe in a companybacked study, emphasizing the need to stop seeing CBD as a fad and recognize it as a product to stay.

Trending formats

U

S-based food and ingredients distributor Batory Foods has partnered with cannabidiol (CBD) producer KND Labs to provide “safe, consistent, and compliant CBD products” to the F&B industry. According to Batory, the deal is set to bring CBD-infused beverages, snacks, bakery items, and pet treats.

“As one of the fastest growing functional ingredients in F&B, CBD is the perfect fit for the future of the industry and consumers alike,” Nicole Zangara, technical business development manager at Batory Foods, tells NutritionInsight.

“It brings confidence and consistency to the F&B market. KND’s ability to meet the highest expectations and

CBD products have received much attention due to its benefits on brain health, such as mood and sleep. industry standards from a regulatory standpoint allows them to be top of mind. At the same time, Batory’s vast customer relationships in F&B will help foster and develop CBD growth as the landscape continues to evolve,” Zangara underscores.

Products of interest The market of CBD products is expected to grow at a compound annual growth rate of 25% through 2026, the company notes while highlighting the opportune time for the partnership.

“KND Labs has many options to fit a customer’s application needs, including isolates, distillates, and water-soluble. Batory has customers in a wide variety of F&B segments such as confectionery, bakery, nutraceuticals, and beverage,”

“At Batory Foods, we are continuously looking to identify

strategic partners to expand further and diversify our ingredients portfolio, ensuring alignment with the growing segments of on-trend functional ingredients throughout the industry,” said Vince Pinneri, president at Batory Foods.

“Brands make significant investments in their products and reputation, and it is, therefore, vital to have a supply chain partner that adequately meets those demands,” said Nich Wilson, president of KND Labs.

Zangara adds that Batory Foods is “not only just a distributor but also an innovator. The company is proud to bring our customers these innovative ingredients centered around health and wellness.”n

10

October 2022 | Food And Beverage Matrix

3F OIL PALM TO KICK START ARUNACHAL PRADESH INVESTMENT OF RS 250 CRORE 300 people.

H

yderabad based 3F Oil Palm Pvt. Ltd., a leading oil palm company in India, announced that it will kick off its investment in the northeast by setting up an integrated Oil Palm factory in Arunachal Pradesh.

The factory groundbreaking ceremony will take place on September 30, 2022, at Roing in lower Dibang Valley. The company had already acquired 120 acres of land for the project in the month of February. All necessary approvals and statutory clearances pertaining to the land were also obtained.

The integrated Oil palm project will consist of a State-of-the-art Oil palm factory (Palm Oil Processing and Refinery), a Zero discharge effluent plant, a power plant based on palm waste, and other buildings and godowns for support functions.

The addition of this factory will supplement the existing company operations that include Nursery, Area Expansion/ Crop Maintenance, FFB Harvesting and Collection and other ancillary farmer services.

The factory is set to be developed in 2 phases and phase 1 is expected to be commissioned by September 2023.

Phase 1 of the project is expected to generate local employment to over

It is a front runner and pioneer in the Oil Palm Development programme in Arunachal Pradesh with total Oil Palm Area under planting of around 2,000 hectares spread across a farmer base of 500 Farmers. All the area under Oil Palm is linked to satellite with 100% traceability.

The company is the first in the state to import high quality hybrid variety imported seed sprout from selected identified countries, for the benefit of the farmer. The company is also the first to be allotted a fertiliser distribution license for timely and cost effective supply of fertilizers to the farmers. Both of these initiatives are expected to significantly increase farmer yields and promote ease of planting. With all of these firsts and the additional traction created by the Oil Palm Factory, the company is expected to add 5000 Ha per year over the next 5 years.

Sanjay Goenka, CEO and MD, 3F Oil Palm Limited, said, “We are very delighted and excited about our upcoming integrated Oil Palm factory in Arunachal Pradesh.

Since the plantations are at a nascent stage, our factory will be running at extremely low capacity utilisation. The primary reason for expediting this investment is to build farmer confidence so that they are encouraged to take up Oil Palm cultivation at a large scale. Due to the proactive leadership of Government of Arunachal Pradesh and the newly formulated NMEO (OP) policy, we believe that the state can be at the forefront of Prime Minister’s vision of Aatmanirbharta in Edible Oils.”n

PEPSICO INDIA PARTNERS WITH AIRTEL, OFFERS RECHARGE COUPON WITH BEVERAGES

A

head of the festive season, PepsiCo India and Bharti Airtel, India’s leading provider of telecommunications services, have joined hands to bring an innovative offer for the consumers. With every purchase of Pepsi, Mountain Dew, 7UP, Mirinda, Slice, and Tropicana PET bottles consumers get Airtel Recharge coupons worth Rs 10 to Rs 20. An Airtel Thanks App discount coupon code will be printed on the reverse side of the labels of PET bottle to provide consumers with an access to avail the offer.

Demand for connectivity and Internet access continues to grow in India with consumers increasing their time spent online be it gaming, entertainment or content streaming. As per Airtel’s quarterly report ended June 30, mobile data consumption surged by 16.6 per cent from a year ago, with consumption per mobile data consumer at 19.5 GB per month.

Concurrently, out-of-home beverage consumption has also witnessed a spike with consumers stepping out more frequently to celebrate moments of togetherness, resuming work and travel. As the mobility and movement increase, there has been an escalation in the demand for beverages.

In line with this, PepsiCo India and Airtel’s distinctive association

is aimed at expanding the brand footprint while establishing a deeper connect with consumers through this value-for-money proposition.

Speaking on the partnership, George Kovoor, senior VP, Beverages, PepsiCo India, said, “Demand for digital connectivity continues to soar in India and is transforming the way consumers engage with the brand. At PepsiCo India, it is imperative for us to deepen our consumer connect by engaging with the consumers through platforms that are most relevant to them. With consumers now ready to step out and interact with the world around them, our festive partnership with Airtel is designed to complement their digital experience. We are delighted to team up with Airtel to provide a greater value to our consumers and enable them to stay connected with their loved ones while they enjoy their favourite beverages.”

Shashwat Sharma, director of marketing and communications at Airtel, said, “This partnership with Pepsico will help the customers of Airtel and PepsiCo India enjoy great value from their association with these brands.

The offer will unlock great value on Thanks app for the customers and allow them to experience a world of entertainment and social connections this festive season, on Airtel’s much awarded network.”n

U N LO CKING TH E FU TURE O F FO O DS WI T H I FF AT FI IND IA Block your calendars to discover IFF offerings across food categories, leveraging product design solutions.

Visit the IFF booth at FI India to experience our immersive, augmented reality food innovation experiences.

September 21-23, 2022 09:00 AM – 06:00 PM Bengaluru International Exhibition Centre, Bengaluru Scan here for more information

Nourish with IFF Inspire | Innovate

12

October 2022 | Food And Beverage Matrix

EXPERTS DEMANDED FOR EFFECTIVE MANDATORY WARNING LABEL

P

and

that the food regulator in India

should not be hampered. He agreed

in

need to move forward at a more

to the idea of warning label for a

Rajasthan unanimously

rapid phase for choosing an ideal

country like India.

demanded

for

label for packaged food products

mandatory simplified front of the

for consumers in India. Almost 42

pack labelling regulation to be

countries have started to reap the

notified by the Food Regulator at

benefits from positive consumer

the earliest to address the rising

behavior since the implementation

Non-Communicable

of the FoPL in their respective

ublic

health

consumer

experts

Diseases

country.

In the technical session that was chaired by George Cheriyan, the

Dr Ashok Gupta, professor and head,

key panellist where Dr Seema

J.K. Lone Hospital, Jaipur, during

Mehta, Indian Institute of Health

his special address, highlighted

Management Research (IIHMR),

that Rajasthan is in the red zone in

Public Health Department; Dr

NCD cases and this is the right time

R.N.Meena, state nodal officer,

where we need to open our eyes

NCDs, Department of Health,

and understand the real cause of

Government

(NCDs), in the country.

countries.

This was unanimously proposed by

It has helped those governments

the most diseases that occur due to

Vandana

experts in a state level consultation

to save money from direct and

unhealthy diets. Dr Gupta claimed

charge, health & Nutrition Cell,

on ‘Status of NCDs and Role

indirect

right eating habits could reduce a

Rajasthan

of Front of the Pack Labelling’

addition, Cheriyan said, before the

large number of deaths.

for Protection of Child Right

organised in Jaipur by CUTS

food regulator moving ahead with

International to generate awareness

a decision to implement FoPL,

Sanjay Pandey, national consultant,

Verma, Department of Nutrition,

on FoPL and the role it could play

Health being a state subject, States

in curbing NCDs among wider

should be taken into confidence and

stakeholders.

elaborate discussions should take

George Cheriyan, director, CUTS International Central

and

Advisory

member

of

Committee

healthcare

costs.

In

place.

Sunil

Sharma,

Commissioner,

Food

Safety

Directorate

of

Food Safety and Drug Control,

Address said that the Front-of-

Government of Rajasthan in his

effective messaging strategy to help consumers to make informed and healthier food choices by helping consumers to correctly, quickly, and easily identify products that contain unhealthy ingredients such

inaugural cum keynote address stated that the government officials and

many

health

department

employees are still unaware of this critical issue of NCDs and Front of Pack Label.

Sharma emphasised

the need to spread more awareness

as sugar, salt and fats.

among all consumers as well as

One of the major reasons for

that consumers have a right to get

increasing NCDs is poor dietary behavior. Therefore, he stressed

underlined

the

importance

of

the warning label in India. He highlighted

that

the

nonlinear

nature of NCDs necessitates a

(CAC), of FSSAI, in his opening Pack Labeling (FoPL), is a cost-

global health advocacy incubator,

healthcare providers. He highlighted accurate information about the products they are consuming and it

multidimensional

approach

to

addressing the issue. According to Pandey, consumers are misinformed and confused by the health star rating. Pandey also added that other nations that have adopted the front-of-package warning label design

have

made

tremendous

progress in the eradication of noncommunicable diseases.

of

Rajasthan;

Vyas,

member

State

in

Commission

(RSCPCR); and professor Kanika Rajasthan University, shared their department specific progress and programmes related to the NCDs and their effort to tackle this growing menace. In the closing session, Madhu Sudan Sharma, senior programme officer, CUTS International

summarised

the

deliberation and proposed the vote of thanks.

The consultation, that followed Covid saw

protocol

guidelines,

participation

of

more

than 50 participants including representatives

of

various

Satyapal Singh, programme officer,

government

CUTS International provided a

organisations working on NCDs,

thorough presentation on the status

health and consumer protection

of the NCDs and the role of FoPL

organisations and health experts

in Rajasthan as well as across the

from different parts of Rajasthan.n

departments,

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14

October 2022 | Food And Beverage Matrix

PLANT-BASED DIET AND VEGAN FOOD ARE STEAMING HOT IN MALAYSIA The growing demand for plant-based and vegan products across the world is on an upward trajectory. With rising research on how plant-based foods are both beneficial to health and the environment, more people are opting for plant-based and vegan food.

F

urthermore, a global shift to a plant-based diet could reduce mortality and greenhouse gases caused by food production by 10 percent and 70 percent respectively by 2050.

This diet trend is reshaping the way we make our decisions on our purchases, which includes the meals we order or cook, to the type of milk in our coffee.

This has led to increased export for global brands and the rise of startups in the local market to meet the needs of consumers. Different styles and varieties of products are launched to attract new consumers and to provide unique experiences to them.

Malaysians Craving for Healthier Food Similarly in Malaysia, people have become more health and environmentally conscious, especially after the COVID-19 pandemic, which has triggered greater innovation in terms of menus, supplies, and products in the market.

Nestle recently opened its first plantbased meals manufacturing facility in ASEAN. Located in Malaysia, the leading household brand hopes to capture the growth opportunity for plant-based products in the region.

IKEA Malaysia, too, followed up by rolling out plant-based menus at all its restaurants.

The main reasons why plantbased and vegan market demand is growing include: •

The desire for transparency as

people are asking: "Where does my food come from?"

•

•

•

Increased awareness of health benefits due to the availability of information on the internet and influencers Stronger focus on taste and quality of plant-based products alongside a wider range of options available in stores and restaurants. This change is moving perceptions away from the “hippie” stereotype and bringing these diets further into the mainstream Consumers are seeking more creativity, flexibility, and variety in their diets by mixing up traditional meal combinations and experimenting with new flavors

Meat Meets Vegan Meanwhile, the opportunities in the plant-based market for distributors, manufacturers, and retailers have also grown substantially in recent times. There are more vegan-based products available in the market, while we are also seeing more innovation and production of plantbased food and beverages by FMCG companies in Malaysia.

To tap into this trend, more corporate partnerships are being launched as a growing number of traditional meat-based companies are teaming up with vegetarian food service companies to come up with new product offerings.

As your business zooms in on this growing trend in Malaysia, do study the market entry processes

required as food exporters must be familiar with the specific regulatory requirements and appropriate sales channels in the market for their product. From regulations related to labeling and halal certification to documentation and packaging, there are numerous considerations that need to be addressed before entering the market.

Reach out to us at DKSH to learn how your business can benefit from the growing trend of plant-based and vegan products taking place in Malaysia and across Asia.

Sources: •

Leading

the

plant-based

revolution •

Malaysia’s growing plant-based food market attracts global brands and local startups

•

FMCG

trends:

adapting

to

plant-based consumer demand •

Growing interest in plant-based protein products in Malaysia create export potential

•

Growing demand for vegan products

•

Eye

on

movement

Malaysia’s

vegan

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October 2022 | Food And Beverage Matrix

WHY PLANT-BASED INGREDIENTS ARE THE FUTURE OF FOOD

T

he increasing global population of vegans and vegetarians has created a high demand for nutrition rich plantbased 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, 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, non-dairy milk and butter, and ingredients like aquafaba, nutritional yeast, and Agar Agar.

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 dry Agar Agar - ideal for instant setting, excellent finish, extended shelf life - is used extensively for jellies, jams, puddings, fruit caviar and vegan cheese. The creamy, spreadable Wondergel is preferred for cake glazes, custards, syrups, sauces, spreadable cheese. Meron's other plant-based ingredients include the kappa carrageenan with strong stabilizing binding properties, ice cream stabilizer, and jelly powder.

Established in 1982 as a manufacturing unit to cater to the global demand for Agar Agar, Meron Group has created a legacy of premium quality plant-based ingredients through continuous research and development. Adapting to fluctuating demands, they have improved existing products and introduced new ones, like the plant-derived emulsifying agents xanthan gum, guar gum, and alginates.n

AGAR AGAR 100% Vegan Gelling, Stabilizing & Thickening Agent Agar Agar is the vegetarian substitute for gelatin. Its applications include water/milk-based dessert, soufflé, fruit jelly candies and cakes, gummy candy, bakery fillings, jam and marmalades, yoghurt, doughnut, kulfi and popsicles, tarts, vegan fried eggs, canned meat, fruit caviar, cheesecake, vegan marshmallows, mousse. Food grade Agar Agar is available in powder and strip form with gel strength ranging from 600 - 1200 gm/cm2. We also offer bacteriological (microbiology and plant tissue culture), pharma and technical grades of Agar.

SPREADABLE AGAR AGAR Wondergel

Spreadable Agar Agar Wondergel is the vegetarian substitute to traditional animal gelatin and provides a soft & delicate texture with smooth spread ability & creaminess. It is used in applications such as cake glaze, set, stirred, & drinkable yoghurt, pannacotta, creamy shrikand, mousse, spreadable cheese and cheese cakes, custards, smoothies, fondant, jam & marmalade, paneer.

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 offer pure refined & semi refined Carrageenan of iota, kappa & Lambda types, suitable for multiple applications. It is widely used in water dessert 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 and drinkable yoghurt, gummy bear & jujubes, bubble tea pearl, for soft texture and hard texture, meat sausage and ham, air freshener, tooth paste, shampoo and jelly soap, pet food, beer clarifying.

SEALIFE

Vegan Dietary Fibre

Sealife is our 2 in 1 one texturizer and dietary fibre, made from 100 % pure pulverized Gracilaria seaweed. It is organic, chlorine free, gluten free, GMO free. It is used in Dietic 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. It is used in vegan meat, spherification, noodles, ice creams, lactic drinks, breads, puddings, yogurts, sauce, cookies, desserts etc. Other than food grade, we offer Sodium Alginate in Cosmetic, Dental, Impression and Pharma grades, and Alginic Acid.

PLANT GEL (GELLAN GUM)

Plant gel (Gellan gum) is used as a water gelling agent to improve the end products heat stability as well as to decrease the setting time. It can also be used as a suspending agent due to it's excellent fluid gel properties. It is widely used in food such as suspension beverages, soft candies and frosting. It is also used in the non-food industry for personal care products such as aloe vera gel.

XANTHAN GUM

Xanthan Gum is primarily used as a thickening agent. A small amount of Xanthan Gum to liquids can vastly increase the viscosity. This hydrocolloid is used mainly in sauces, ice creams, salad dressings, and other frozen foods. It also can be used as an alternative to gluten-free products and egg replacement for texture. We offer Xanthan Gum in regular as well as transparent grades.

All our Brochures in one Scan Save now to get it offline

14th - 16th September 2022

21st - 23rd September 2022

22nd - 24th September 2022

Helipad Exhibition Center Gandhinagar, Gujarat

BIEC - Bengaluru International Exhibition Centre, Bengaluru

HITEX Exhibition Center Hyderabad

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

Stall No : H56

Stall No : A01

Stall No : 20

,

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

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18

October 2022 | Food And Beverage Matrix

BRENNTAG IS EXCITED TO SHOWCASE OUR NATURAL AND SUSTAINABLE FOOD INGREDIENTS What are you presenting at Fi India 2022?

our food application experts work

The theme of the Brenntag booth (Hall 4, stand A04) is “Natural and Sustainable”, showcasing Brenntag Nutrition division’s technical expertise, tailor-made formulation and applications addressing various segments such as vegan, bakery, Indian flat breads, snacks, dairy, fruit beverages, confectionary, neutraceutical, beverage alcohol, and brewing.

supplier

From natural preservation solutions to improved texture and stablity in applications like mayonnaise, vegan sausages, vegan cakes, vegan drinks and Chapathi (Indian flat bread), Brenntag is excited to showcase our natural and sustainable food ingredients. We are excited to host our visitors to experience new sweets and culinary possibilities through our products and solutions showcase.

Some of Brenntag’s innovative solutions presented at the event include Brenn Fresh, a blending solution that helps retain softness and extends the freshness of flat breads, and Brenn Cremig, an integrated mix of stabilizers that improves the creaminess and mouthfeel of dairy and non-diary products.

What do you see as some global trends impacting consumer demand for food and nutrition?

The global pandemic has impacted on consumers around the world, dramatically changing both our behavior and demand, as well as a renewed interest in health and sustainability.

People have more flexibility in their schedules such as working from home and also having more leisure time. This has resulted in a greater interest in food and beverage consumption such as having healthy cooked meals and spending more together with family and friends at mealtimes.

Studies have shown that sustainability and health are becoming more intertwined with 57% of consumers

closely with our customers and partners

to

customize

recipes and develop new product application requirements.

Which food and nutrition sectors does Brenntag target?

Brenntag technical

Nutrition expertise

division‘s and

tailor-

made formulation and applications address various segments such as Ram Kumar PS, Regional Commercial Director for Nutrition in South Asia, Taiwan and Korea, Brenntag Ingredients India Private Limited.

globally being more likely to take action on environmental, social and community causes to ease the guilt of consumption. This new consciousness prompted more personal actions like reducing food waste or eating in moderation in order to be more environmentally responsible in their food choices and eating habits.

Consumers are also continuing to prioritize investment in their health

with 61% of consumers globally having intentions to increase spending on their health and wellbeing in the next 12 months. It is also interesting to note that amongst different approaches, maintaining a healthy and holistic balance diet tops the list to manage both mental health and physical well-being.

Our Brenntag Food & Nutrition Division is tuned in to these new trends and consumer demands;

vegan, bakery, Indian flat breads, snacks,

dairy,

confectionary,

fruit

beverages,

neutraceutical,

beverage alcohol, and brewing.

We are dedicated to better nutrition, taking into consideration the right texture, food safety and shelf life of the finished product, while also creating attractive products in color and taste. We are always looking for healthier options and nutrition formulations that satisfy every appetite. It is our ambition to bring the future onto the table.n

BRENNTAG PRESENTS NATURAL AND SUSTAINABLE SOLUTIONS AT INDIA’S LARGEST FOOD AND INGREDIENTS EVENT

B

renntag, the global market leader in chemicals and ingredients distribution, is participating at the upcoming Fi India (Food Ingredients India) 2022; the key fair dedicated solely to food ingredients in India, making it the must-attend business platform for food and beverage professionals in South Asia. With more than 200 exhibitors, the organizers of Fi India 2022 expect to attract over 8,000 attendees. Fi India will take place from September 21 23 at the Bengaluru International Exhibition Centre in Bengaluru, India.

The global pandemic has impacted on consumers around the world, dramatically changing both our behavior and demand, as well as a renewed interest in

health and sustainability.

The theme of the Brenntag booth (Hall 4, stand A04) is “Natural and Sustainable”, showcasing Brenntag Nutrition division’s technical expertise, tailor-made formulation and applications addressing various segments such as vegan, bakery, Indian flat breads, snacks, dairy, fruit beverages, confectionary, nutraceutical, beverage alcohol, and brewing.

“From natural preservation solutions to improved texture and stability in applications like mayonnaise, vegan sausages, vegan cakes, vegan drinks and Chapathi (Indian flat bread), Brenntag is excited to showcase our natural and sustainable food ingredients. We are excited to host our visitors to experience sweets and culinary possibilities through our products and

Food And Beverage Matrix | October 2022 solutions showcase,” said Ram Kumar PS, Regional Commercial Director for Nutrition in South Asia, Taiwan and Korea, Brenntag Ingredients India Private Limited.

Some of Brenntag’s innovative solutions presented at the event include Brenn Fresh, a blending solution that helps retain softness and extends the freshness of flat breads, and Brenn Cremig, an integrated mix of stabilizers that improves the creaminess and mouthfeel of dairy and non-dairy products.

Brenntag’s approach of being local, harnessed by its global application knowledge and expertise helps the company develop formulations and customized solutions specific to Indian needs across vegan, culinary and bakery applications in natural platforms.

This is possible through inhouse expertise and a collaborative approach with Brenntag’s valued key supplier partners such as Novozymes, IFF, Corbion, Oterra, Cosucra, Nuteck and Siam.

“I am very proud for Brenntag India to participate in Fi India.

We have a talented and dedicated team that is instrumental in Brenntag India’s recognition as a Great Place to Work® for the 5th time. Brenntag cares for our people, and we promote collegiality, team spirit, and encourages open dialogue and innovative ideas to bring the best products and solutions to our customers and suppliers,” said Alok Sharman, Regional Director, South Asia and Managing Director, Brenntag Ingredients India Private Limited.n

ESCAPE TO FLAVORS OF THE MIGHTY HIMALAYAS AT INDORE MARRIOTT HOTEL

B

ringing the cuisine of the mighty Himalayas to Indore, Indore Marriott Hotel hosts the Himalayan Trail Food Festival starting from September 2 to 11, 2022. The rich spread put together by executive chef Shiv Parvesh and his team is set to transport you to the mountains.

Celebrating the rich culinary heritage of the Himalayas, the wide-ranging menu will feature traditional delicacies from

19

the region of Himachal and dishes from dinner.

Uttarakhand and Kashmir.

Parvesh said, “The heavenly Himalayan The menu includes Kullu Trout Masala, cuisine is so richly packed with nutritional Seppu Vadi, Swale, Fanu, Arse, Chane values. My team and I at Indore Marriott ka Madra, Chaa Gosht, Pahadi Murgh Hotel have put together this Himalayan among other preparations. Desserts like spread while keeping each ingredient Bal Mithai will be the right end to the intact to its core to retain its nutritional delicious meal. content. The menu focuses on the signature The restaurant will also be decked-up in dishes from the region so that the guests traditional décor along with Himachali can experience the culinary marvels that folk music to set the tone right for the regal the mountains have to offer."n

20

October 2022 | Food And Beverage Matrix

ICRISAT’S APP GIBSONIFY CAN HELP DESIGN NUTRITION PROGRAMS IN REAL TIME

Q

uick, customised, nutrition improvement programs for vulnerable groups can be done soon in real-time using the 'Gibsonify’ app. It has been developed by a team of researchers from the International Crops Research Institute for the SemiArid Tropics (ICRISAT), Centre for Global Equality and the University of Cambridge and is now ready to go live to improve nutrition programmes globally.

Nutrition programme planners, health professionals, nutritionists and local health and nutrition functionaries are the app’s main expected beneficiaries with it reducing the time lag between dietary intake data collection and the creation of a scientific evidence base.

The evidence will guide policy formulations, implementation of nutritional interventions in target communities and the development of nutritious menus for pregnant and lactating women, adolescents, and senior citizens in vulnerable

communities.

"This app can help plan mid-day meals effectively and customise approaches according to locally available food items in different regions of India," said Dr Padmaja, cluster leader – knowledge and capacity building, ICRISAT. "We have gathered pen and paper data samples from 600 households in the Indian states of Telangana and Maharashtra and have access to a dietary survey conducted in Bihar," said Kavitha Kasala, associate manager, ICRISAT. The next phase will be feeding the data on 'Gibsonify' to enable effective processing and management of the data with a real-time report card. The third stage will look at local-level functionaries' training and capacity building on how to use the app and the information generated.

How does it work?

The app provides a user-friendly interface to collect information about local recipes and nutrient intake, replicating the tested 24-

hr dietary recall methodology developed by Gibson and Ferguson (2008).

"The Gibson method relies on a tested process to enhance the accuracy of the information captured. Every detail collected during the dietary survey is uploaded on the app directly for betterment of nutrition intake," explained Dr Padmaja.

Time and Cost-Effective Tool The traditional pen and paper process of conducting a dietary survey and calculating nutrition adequacy is highly timeconsuming. With the availability of a digital tool like Gibsonify, all the activities from data collection to nutrition capacity building, are done in real-time. It also provides the flexibility to add a new ingredient or recipe or any other additional information crucial for the accuracy of backend calculations.

Dr Padmaja said, " Once all the three phases of the app development are completed

and tested, the app can benefit Anganwadi (childcare centres) and Accredited Social Health Activist (Asha)

workers

in

conducting

nutrition programmes for pregnant and lactating women and children dependent on breastfeeding up to the age of two years. Using 'Gibsonify', they can guide women on improving their nutrition intake, incorporating local foods and other recommendations without delay."

Open Access for Use It will be an open-access and freeto-use app that can be eventually used

on

smartphones,

tablets,

or computers and even offline, enabling surveys in remote areas.

It can be used in rural or urban areas and not just limited to use in developing nations. The goal is to establish 'Gibsonify' as a repository of nutrition data as information gathered on the app will be available for further research, considering there is wide scope of classifications and regionwise work that can be done on this digital tool.n

Food And Beverage Matrix | October 2022

21

B2B PROCESSING PLATFORM SUITE42 RAISES $4.3M SEED ROUND FROM OMNIVORE & ORIOS

S

uite42, a B2B food processing platform, has announced that it has raised US$4.3 million in seed funding. The round was co-led by Omnivore and Orios Venture Partners, with participation from Titan Capital, All In Capital, Pointone Capital, and prominent angel investors including Sujeet Kumar (Udaan).

Suite42 provides contract manufacturing solutions for food processing, serving diverse B2B clients across the FMCG, agribusiness, and grocery industries.

Despite the rapid increase in demand for branded food products, most food brands in India struggle with reliable manufacturing.

At the same time, India has more than 40,000 food processing units that suffer from multiple inefficiencies including low capacity utilisation, lack of quality standardisation, high wastage, and limited access to working capital financing.

The platform is working to solve these long standing issues, offering complete contract manufacturing solutions - identifying trusted manufacturing partners, enabling fair price discovery, reducing the cost of food processing, product development, ensuring quality standardisation, lower minimum order sizes and optimising logistics.

For the food processors, Suite42 is aggregating demand, driving better

capacity utilisation, and facilitating low-cost access to working capital.

Based in Bangalore, Suite42 was founded in 2022 by Rahul Ratan, Ramakrishna Cheruku, Chethan S, and Shriram S. Rahul and Ramakrishna are IIT graduates who were previously working with Udaan and Microsoft, respectively. Chethan is an NIT graduate

who has previously worked with Udaan and Hyundai Motors. Finally, Shriram, an alumnus of IIM Lucknow, has also worked with Udaan. Together, the founders have a deep knowledge of operations, logistics, credit, and the food supply chain.

the “Suite42 Standard” in the food

Suite42 plans to use the seed funding for talent acquisition, developing

as well as 2,000 modern trade outlets

processing ecosystem, launching raw material financing, and piloting cross border trade (exports). In the next 18 months, the startup plans to work with various B2B clients including e-commerce, D2Cs, and FMCG brands, across multiple cities.n

22

October 2022 | Food And Beverage Matrix

CARGILL LAUNCHES FIRST DIGITAL BUSINESS STUDIO TO UP FOOD & AGRI INNOVATION

C

argill is partnering with the Singapore Economic Development Board (EDB) to launch its first digital business studio in Asia.

The studio is designed to support local founders with investments that bring Cargill solutions to the market and accelerate innovation for the food and agriculture industry in Asia-Pacific.

Through this three-year partnership, the company will develop a portfolio of at least five new startups in Singapore. The startups will focus on pressing industry challenges— from increasing access to market data for smallholder farmers to creating more efficient, transparent and cost-effective food supply solutions.

To lead these new startups, the company is immediately recruiting experienced entrepreneurs who are passionate about solving some of the most urgent problems facing our global food and agriculture system.

Entrepreneurs will have access to investments in resources, business management and innovation processes proven in other markets.

"Cargill is combining its deep industry expertise with the speed and agility of a startup approach to launch the digital business studio.

Together, we aim to solve some of the region’s toughest food and agriculture challenges in novel ways. With Singapore’s prominence and reputation as a vibrant agriinnovation hub, we are pleased to collaborate with EDB on this initiative. We are confident that the digital business studio will encourage boldness, creativity and inspiration to advance the sustainability of the region’s food and agriculture sector,” said Ross Hamou-Jennings, chair of Asia Pacific at Cargill.

This partnership builds on EDB’s efforts to grow Singapore’s corporate venturing movement, encouraging companies to build new businesses with start-up like agility.

This includes investing in growth areas beyond their core businesses

to keep ahead of the fast-changing pace of disruption.

“We are excited to partner with Cargill in building Singapore ventures that have the potential to become globally leading agrifood businesses,” said Choo Heng Tong, executive vice president, new ventures and innovation, EDB. “Cargill can provide significant advantages for these ventures through its deep domain expertise, customer networks and global scale, while leveraging Singapore’s connectivity to key markets and R&D capabilities. These ventures will be at the forefront of innovations, complementing Singapore’s development of novel agri-food solutions and contributing to global food resiliency efforts.”

Innovation and Partnerships The digital business studio will be a space for Cargill to incubate and scale transformative startups, in close partnership with customers.

It allows for expanded reach into digital innovation, bringing new solutions to meet the changing needs of the food and agriculture industries. For example: Farmers across Asia face challenges ranging from inconsistent crop yield, low access to credit or financing,

and limited visibility to constantly shifting crop prices. To feed Asia's expanding population and address other challenges, digital solutions are necessary to play a critical role in farmers' livelihood by improving their productivity and profitability.

Small to medium-sized restaurants and retailers in Southeast Asia have highly manual processes to access and source the ingredients they need from a fragmented base of suppliers. New digital advancements can increase the reliability and flexibility of the

ingredient supply chain, providing direct, giving direct access to a unified business to business food ordering system.

"This is a unique model where entrepreneurs can transform the industry and make lasting change on a regional and even global scale. The opportunity to wake up every day and create solutions that improve lives and nourish the world is game changing,” said Eric Parkin, global digital business studio leader at Cargill.n

Food And Beverage Matrix | October 2022

DAALCHINI RAISES $4 MN IN SERIES A ROUND LED BY UNICORN INDIA VENTURES

R

e t a i l Te c h s t a r t u p Daalchini has raised $4 million in a Series A round led by Unicorn India Ventures. The round also saw participation from prominent and existing investors like Artha Venture Fund, Ajay Kaul – former CEO of Dominos India, and VSS Investco – the investment vertical of Vijay Shekhar Sharma – CEO of Paytm. So far, this is the largest round raised by a company in the smart vending segment.

A large part of this funding will be deployed to expand their industry footprint and further their tech capabilities.

The company wants to make its solutions assetefficient and accessible to 10 million retail points in India and 450+ F&B D2C brands.

Founded in 2017 by ex-Paytm colleagues Prerna Kalra and Vidya Bhushan, Daalchini takes affordable snacks and home-style meals to its customers through technology-efficient models like automated kiosks, mobility retails, and smart vending machines.

Currently, the Daalchini app has more than 2 lakh monthly active users.

The company has grown 300% in the last 12 months, making it one of India’s fastest-growing RetailTech startups. It has achieved a Product Market Fit (PMF), with ?12 crore revenue in FY2022. More than 90% of their vending machines are EBITA

positive within 45 days.

The company aims to clock ?50 crore in revenues with a GMV of ?130 crore in 12 months. It intends to grow from 850+ to over 5,000 smart and autonomous retail points in the next 12-18 months.

The new funding will enable it to continue executing its growth strategy and strengthen its position as the largest network of smart retail stores.

23

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October 2022 | Food And Beverage Matrix

GRIFFITH FOODS NEW RANGE OF SAUCES READY TO FLAVOUR-UP CULINARY MARKET

W

ith changing consumer dining preferences and economic conditions, the Foodservice industry mainly QSRs (Quick Service Restaurants) and HORECA (Hotels, Restaurants, Fast Casuals, Travel & Entertainment, Caterers & Cafés), are taking bold steps in 2022 by finding innovative ways to improve on-site and off-site experiences for guests.

To simplify their cooking experiences, Griffith Foods has launched a new line of sauces, specially customised to cater to the Indian market. These culinaryinspired sauces are authentically produced to deliver made-fromscratch quality and flavours that are popular among Indian consumers and are sure to exceed their expectations.

India's Food Service Industry is one of the largest in the world and its output is expected to reach $535 billion by 2025-26 - which means an increasing global population will have a greater demand for food in 2030. At the same time, greater differentiation will be required due to an ageing population and individualisation.

Culinary innovation is more important than ever to meet the evolving needs of today’s restaurant patrons. The brand has perfected the integration of consumer insights into culinary arts, food science and sensory science, to deliver best-inclass products and solutions. The new range of sauces is sure to hit the consumers’ taste buds with flavours

ranging from innovative to popular variants to must haves.

Talking about the food industry, the QSR segment itself grew by 17.27% during the FY 2016 - FY 2020 period and is expected to reach Rs 827.63 billion by FY 2025. The increase in food consumption by QSRs as well as Hotels, Restaurants, Fast Casuals, Travel & Entertainment, Caterers & Cafes is becoming one of the most prominent features of food transformation under the background of rapid urbanisation in India. With such rapid development, Foodservice operators need easy to execute product solutions that will amplify their dishes and take their

customers on a sensory adventure.

Adhering to the growing demand for sauces & dressings (India's seasonings, dressings and sauces market is projected to grow from Rs 217 billion in 2021 to Rs 290.6 billion in 2026, at a compound annual growth rate (CAGR), of 6.0 percent. In the B2B space which contributes 35% of the total sauces and dressing market, the brand launches customised solutions for the QSR segment as per their needs.

To specially cater to the HoReCa channel i.e. Hotels, Restaurants, Fast Casuals, Travel & Entertainment, Caterers & Cafés, Custom Culinary (a wholly owned subsidiary of Griffith Foods), is all set to launch its range of Master’s Touch & Chef’s Own line of sauces like Mexican Chipotle Sauce, Naga Jolokia Sauce, Creamy Alfredo Sauce, Makhani Gravy Base, Pink Blush Sauce, Basil Pesto Sauce, All Purpose Tomato Base, Schezwan Sauce, Bhuna Gravy Base, Mango Habanero Sauce & Guntur Hot Sauce.

Keeping true to the food, these products are curated to provide an extra edge to the Chef’s dishes with

an authentic taste & flavour while saving their time, cost & effort on innovation. All Custom Culinary products are minimally processed with no added artificial ingredients and will be available to customers pan-India through the company’s extensive

&

well-connected

distribution channel.

Created

by

culinary

established

experts

state-of-art

manufacturing

facilities

in

Bangalore, the sauces, dressings and gravies are crafted to deliver innovation,

authenticity

and

convenience.

Dhiren

Kanwar,

president

and

managing director-India and the Middle East, Griffith Foods, said, “Griffith Foods establishment will benefit Foodservice operators-QSRs, HORECA (Hotels, Restaurants, Fast Casuals, Travel & Entertainment, Caterers & Cafés), across the food Industry to delight their customers with tasty delicacies but also aid in business scalability opportunities for players in India. The global food organisation is expected to see more momentum in its product adoption due to multiple reasons.”n

Food And Beverage Matrix | October 2022

MCCORMICK TO UNVEIL FINDINGS ON INDONESIAN CONSUMER SNACKING PREFERENCES

M

cCormick Flavour Solutions in the Asia Pacific region will mark its inaugural participation at the Food ingredients Asia 2022 (Fi Asia), and unveil findings of a local consumer snacking study that was commissioned this year. Fi Asia 2022 will take place from September 7 to 9, at the Jakarta International Expo in Jakarta, Indonesia.

Among other interesting findings, the study uncovered consumer snacking behaviour changes post-pandemic with nearly two-thirds of respondents having increased their intake of savoury snacks, the most popular snack category in Indonesia since the pandemic.

Through the study, respondents also shared the top five flavours preferred by consumers in savoury snacks, as well as the top three factors considered when Indonesian consumers are purchasing snacks. Insights from the study also revealed that about 95% of Indonesians surveyed crave for healthier savoury snack options and what are some of the ingredients in snacks which they perceive are healthier to consume.

Betty Juliana Tan, vice president, flavour solutions, McCormick Asia Pacific, said, “We are most excited to share these consumer snacking preferences at Fi Asia. The result shows that spicy flavours rank among the top 3 flavour preferences in snacks among Indonesians and is aligned to the overall rise in spicy micro themes we have observed in Southeast Asia, whether it is in fast food restaurants, retail

shelves, street stalls, or fine dining establishments.

Spice is right up McCormick’s alley and with over 130 years of being a global leader in flavour, we are very well equipped to help our customers deliver on customised Flavour Solutions to meet this trend.

Every region has their own version of spicy flavours.

With a growing understanding of ingredients and cuisines, consumers are seeking to taste regional spice for a worldly gastronomic experience.”

27

28

October 2022 | Food And Beverage Matrix

IN A FIRST; WITNESSING INDIA’S LEGACY TEA BRAND’S ODE TO COMPANIONS OF CHAI Page 28 only news

S

ociety Tea produces a series of Chayaris (Shayaris from tea to its companions). Eight episodes dive into the world of chai and reveal a perspective that’s never been represented in the digital world before.

Introducing Chayari by Society Tea, a series of love letters from chai to everyone and everything that makes it the brew of the nation.

Staying true to the brand’s legacy of documenting the Tea Society called India, Chayari uncovers the quiet declarations of chai to all the elements that make tea-time special around the city. Each episode from the series of eight, sheds new light on the everyday things associated with tea-time through a love letter from chai. Just like chai

offers solace from the hustle and bustle of everyday life, Chayari provides some respite from the clutter of digital content and allows us to appreciate the season and its beloved brew.

Chai and monsoons have been romanticised for ages. But the beauty of drinking chai when it’s raining isn’t in the grand gestures or larger than life declarations. It’s in the ordinary things, made extraordinary by that one warm sip. Chayari explores the simple moments of monsoon, from making chai to gazing endlessly out of the window. It’s a story of chai and its beloved rain which makes the mundane, magical. And what better way to witness beauty than through poetry! Poetry, that’s expressed in the language of a nation which is proud of its chai. n

FSSAI NOTIFIES MIGRATION LIMITS FROM PLASTIC IN CONTACT WITH FOOD

T

he FSSAI has notified standards for requirement for specific migration limits of substances from plastic materials intended to be in contact with articles of food. It added antimony and phthalic acid to the list.

According to the FSSAI, in the regulation number 4 of the Food Safety and Standards (Packaging) Regulations, 2018, related to the plastic materials intended to come in contact with food products, the new entries shall be added wherein antimony’s maximum migration limit has been fixed at 0.04mg/kg and 1.5mg/kg for phthalic acid, bis (2- ethylhexyl) ester (DEHP).

The FSSAI says that the standards shall be applicable with their publication in the official gazette.

4 vegetable oils Also, the Food Authority has added four vegetable oils in the list of claims under the advertising and claims regulations. These vegetable oils include chia oil, avocado oil, sunflower seed high oleic acid and safflower seed oil –high oleic acid.

For chia oil the food businesses can claim (i) Rich in Omega-3 Polyunsaturated Fatty Acid (Omega-3 PUFA, Alpha linolenic acid); (ii) Alpha linolenic acid is an essential fatty acid that contributes to the maintenance of normal blood cholesterol levels, for avocado oil the FBOs can claim - Rich in Monounsaturated Fatty Acids (MUFA) that helps to maintain normal blood cholesterol levels, for sunflower seed o il the FBOs can

claim (i) Rich in Monounsaturated Fatty Acids (MUFA) that helps to maintain normal blood cholesterol levels; (ii) Contains Tocopherols which are natural antioxidants and for safflower seed oil the FBOs can claim -Rich in Monounsaturated Fatty Acids (MUFA) that helps to maintain normal blood cholesterol levels.

The FSSAI notification says that these regulations shall come into

force on March 1, 2023.

According to the FSSAI, the claim statements provided may be used on labels or advertisements, as the case may be, while terms such as 'Rich, Contains' shall be in accordance with conditions specified in the regulations and the FBOs may choose to use same or similar terms in the claim statements while ensuring no change in the intent and meaning of the claim.n

Food And Beverage Matrix | October 2022

IISC AND GOVT OF TELANGANA TO DEVELOP INDIA'S FIRST AGRI DATA EXCHANGE

I

ndian Institute of Science (IISc) and the Government of Telangana have signed an agreement to jointly create India's first Agricultural Data Exchange (ADEx).

The ADEx will be built upon India Urban Data Exchange (IUDX), a pioneer in enabling the use of data for public good. It will be piloted in Telangana with a select set of partners and use-cases by early 2023, followed by a production rollout within the state. Both public and private sector data shall be made available through ADEx and a variety of start-ups and more established companies will be encouraged to build these new farmer services, it was stated.

In fact IUDX developed by IISc in partnership with the Ministry

of Housing and Urban Affairs (MoHUA) has already launched variety of platforms, tools, and applications that have benefitted urban citizens.

Now, with the pact, Telangana government will bring these same concepts to the agriculture sector, enabling a variety of new services for the farmers ranging from more credit options, better insurance products, improved seed tracking, and more targeted farming advisory, according to IISc. It added that it is expected that ADEx will then be made available to be deployed panIndia.

According to Jayesh Ranjan, Principal Secretary, IT, Government of Telangana, data is the key to enabling new services for farmers and improving the agriculture sector.

"ADEx, will enable a new ecosystem of application developers who will now have access to a bestof-breed data platform to create applications targeted at bringing technology-driven change to the sector," he said.

agriculture,

“In India, where the majority of people make their livelihood from

Rangarajan, Director, Indian Institute

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October 2022 | Food And Beverage Matrix

Combating CO2 shortages: Investigating alternative gas mixes to fight carbon dioxide dearth

A

By Gaynor Selby To contact our editorial team please email us at editorial@cnsmedia.com

s the agri-food industry grapples with carbon dioxide shortages, scientists are investigating CO2 alternatives that could stand in for the gas and mitigate future supply chain shocks.

From brewers to the soft drinks sector, pig farmers to retailers and packaging, the latest C02 shortage has a ripple effect around several sectors. It’s particularly poignant for shelf life and food preservation.

to the closure of fertilizer plants that supply foodgrade carbon dioxide.

“Food products packaged in protective atmospheres, containing CO2, are at risk of a decrease in quality if there is another shortage.

Having readily available information on the effects of changing the gas mix would be beneficial for these businesses,” says Jones.

But now, Campden BRI has initiated a project to combat carbon dioxide scarcity and is seeking partners for alternative gas mix research.

“At the moment, supply is good. However, high natural gas prices are now a fact of life and have caused the closure of a major fertilizer plant, which supplies food-grade CO2,” Jones continues.

The scientists are looking for poultry producers and retailers to join forces to comprehensively test alternative modified atmosphere gas blends.

Replacing carbon dioxide to avoid future shortages Studies have been designed to provide information on the microbiological and sensory effects of the proposed mixes.

Campden BRI microbiologist Greg Jones is leading the project.

“The concept is a simple one: We will replace CO2 with gasses that can be achieved on standard production lines, such as nitrogen,” he tells FoodIngredientsFirst.

“The effects on shelf life will be measured from a sensory and microbiological perspective. All members of the project consortium will have access to the results as they are generated and will be able to act on them as they see fit,” he explains.

Alternatives must be achievable using standard production equipment, as this project is designed to address what would hopefully be a shortterm crisis, Jones continues.

“The project will deliver a body of evidence which can be drawn on by the project partners to aid them in planning the supply of poultry to retailers. The intention is to be able to smooth the transition to a temporary situation where a different gas mix is used before supply is reestablished.”

“Despite assurances

government that

Continued on Page 33

Testing shelf life The company will test the shelf life and make the information available to the consortium.

Jones admits that although there is likely to be a reduction in shelf life when using a non-optimum gas mix, this need not be an issue.

“If that reduction is known in advance, then plans can be put in place to ensure a smoother transition to the new situation,” he adds.

Closure of major fertilizer plant CF Fertilisers recently said that soaring natural gas prices meant it would have to “temporarily halt” activity at its UK ammonia plant, which creates CO2 as a byproduct.

Many in the food and beverage industry have been closely monitoring the closure. There are growing calls for longer-term interventions to help make the CO2 market more resilient and stable.

This isn’t the first time market conditions beyond the control of industry or government have led

Greg Jones, Campden BRI microbiologist.

Food And Beverage Matrix | October 2022 Continued from Page 32

33

interventions will occur to prevent supply shocks, there is nervousness within the industry regarding the reliability of supply. The risk will reduce when gas prices retreat.

However, that seems a distant prospect at the moment,” he says.

that can be used to show the effect

Projects are underway to switch CO2 with new alternative gas mixes.

available will be extremely useful

Reflecting on CO2 shortages Earlier this week, 2 Sisters Food Group owner Ranjit Singh Boparan warned that beleaguered UK shoppers will ultimately pay the price for the ongoing carbon dioxide shortage, with further price rises on the horizon.

on the shelf life of changing to an achievable gas mixture in a time of crisis,” says Danica Hillson, technical director for UK Poultry at 2 Sisters Food Group.

“Having

these

results

readily

to demonstrate to our customers that although there may be a change to the shelf life of the product, we know what that change is and can plan accordingly. This project will be invaluable for addressing the risk to our business posed by another carbon dioxide shortage.”

Jones concludes that Campden BRI

As supply chain shocks are more commonplace, the 2 Sisters Food Group wants to be part of the project to build resilience by testing alternative gas mixes.

frequently works with international

“The idea is to have a set of results

year.

partners and would welcome all with interest in MAP poultry to this project.

The research will begin later this

Loan license contract manufacturing of protein ,neutraceuucal, pharmaceutcal formulaaon

Smoothies

Lassi

GREEK YOGURT

PANEER

36

October 2022 | Food And Beverage Matrix

GEA UNVEILS WATER-SAVING TECH FOR NON-ALCOHOLIC BEER PRODUCTION

By Marc Cervera To contact our editorial team please email us at editorial@cnsmedia.cOM for ethanol, allowing brewers to filter alcohol at lower temperatures.

This helps save time, energy costs and also preserve the flavor – allowing breweries to skip the step of restoring the flavors after the alcohol has been removed.

“Membrane filtration is now on the fast track as the gentlest dealcoholization technology,” highlights the business.The technology focuses on pressure and not on heat at the time of filtrating alcohol.

Alcohol-free bonanza

A

technical solution to save freshwater consumption in non-alcoholic beer production processes will save up to 66% to 100% of water. This, according to GEA, is an important advancement toward freshwater neutrality in production processes, and will solve the issue of limited availability of deoxygenated water that many breweries have to deal with.

The filtration technology uses special polymer membranes to separate alcohol and water from other ingredients, allowing to save on water.

The reverse osmosis tech allows for a cleaner separation of water and alcohol from the “crucial” ingredients that give the aroma, color and turbidity to beer.

“Our latest filtration system combines the trend towards 0.0% beer with the goal of reducing water in production,” says Ralf Scheibner, filtration expert at GEA.

Tapping into by-products The company flags that the system not only allows for the saving of fresh water but for the use of the remaining alcohol (from the dealcoholization or diafiltration) as a

valuable by-product.

“Due to its lower volume, it has a higher alcohol content and can thus serve as a base for alcoholic mixed drinks and trendy beverages, such as hard seltzer, or can be reused The filtration technology uses special polymer membranes to seperate alcohol and water from other ingredients. within the brewery itself,” explains the company.

“The COVID-19 pandemic showed that breweries whose production facilities offered the flexibility to process other beverages coped best with the drop in demand,” highlights Scheibner.

While initially designed for the dealcoholization of beer down to 0%, the system is equally used for other non-alcoholic beverages, such as 0% cider.

GEA explains how the soaring demand for non-alcoholic beer “was a ray of hope in the low-sales pandemic period,” as the new buyers replaced part of the lost consumers.

Pressure not heat The specially developed reverse osmosis membrane is very selective

Avoiding and reducing alcohol is fast becoming the norm for a growing minority of global consumers.

While this trend is evidenced across all age groups, it is most apparent in Generation Z consumers, with as many as a third of consumers aged 18 to 25 saying that they never

consume alcohol, according to a new report from Innova Market Insights.

The trend is reflected in the business activities

of

international

beer

brewers, such as Kirin Holdings, which plans to hit 209.5 million sold cases of alcohol-free beverages in 2022, a 2% increase compared to last year.

Companies are also racing toward carbon-neutral

alcohol-free

beer.

With Australian beer brand XXXX eyeing 2025 as the year where they will be using 100% renewable electricity in their manufacturing.

Governments might not be as happy as businesses with the increase of 0.0% alcohol consumption, as countries like Japan are seeing substantially lower revenues from spirits taxes.n

Food And Beverage Matrix | October 2022

NOW DEVOUR PLANT-BASED CHICKEN SEEKH KEBAB IN THE SIGNATURE BLUE TRIBE STYLE

37

WAI WAI NOODLES NOW AVAILABLE ACROSS ALL DMART STORES IN MAHARASHTRA

C T

apping and leading the fast-evolving inclination of hardcore meat-eaters towards 100% animal-free plant-based mock meat goods, Blue Tribe, India's leading foodtech company working strenuously on a mission to reinvent global meat consuming methods, has launched a new product. The company's all-new Plant-Based Chicken Seekh Kebab is a masterpiece in itself.

Filled with coalescence of various canonical seasonings, the latest innovation is eloquent to the teeth. One bite is enough to make you want to stick your head into the marvellous plate of plant-based Chicken Seekh Kebab.

Consumers can buy 250 gram of these kebabs at just Rs 395.

Just tap on your smartphone and buy it directly from the official website, popular e-commerce platforms like Amazon and Swiggy Instamart or take a quick trip to the nearest Nature's Basket, Benzers, Foodhall, Society Stores and other leading offline outlets to buy these products.

The new product is undoubtedly

one of the best food innovations in 2022. Tender and juicy, just like traditional Chicken Seekh Kebab, this planet-friendly mock meat alteration couldn't have done better justice to its conventional counterpart. The best part is that it cooks, tastes, smells and feels precisely like animal-based Chicken Kebab, but without the carbon emission.

Sohil Wazir, CCO, Blue Tribe, said, "We are delighted to introduce our latest mock meat innovation as the healthier, sustainable and better substitute of animal-based meat in the shape of planet-friendly Chicken Seekh Kebab. Our plant-based Chicken Seekh Kebab will give consumers that much-needed flavour bomb in just one bite. It is effortless to cook, whether you plan to eat it dry or with gravy."

"It is the perfect meal to have with friends and family that are hardcore meat lovers but without the negative effects of the meat industry. Also, it is available at a highly competitive price. Our plant-based Chicken Seekh Kebab is both easy on the stomach and on the pocket," he added.n

G Foods, the makers of iconic noodle brand - Wai Wai, ties up with D Mart, India’s one-stop supermarket chain. The availability of the brand across all DMart stores in India will come with attractive customer-centric offers, tapping into a large customer base of DMart that is well spread across India. The products will be available across all Mumbai outlets and entire Maharashtra.

To support the increasing demand of instant noodles since the pandemic, the brand has aggressively increased its focus on online and modern trade platforms. E commerce has seen a phenomenal growth due to a major shift in the consumers purchasing pattern during the pandemic, as it is more convenient and safer. The company is bullish in its online presence. The noodles and pastas are now available in all major food and grocery e-commerce platforms which include BigBasket, Grofers, Flipkart Supermart, Milkbasket, and

Swiggy Instamart. The noodles have now increased presence across 100% DMart stores, a leading modern trade chain in India.

Varun Chaudhary, MD, CG Foods & CG Corp Global, said, “By driving greater agility and rapidly adapting to the ever-changing preferences of consumers, Wai Wai has brought meaningful differentiation as per the surging demand for convenience foods.

We are leading across plethora of market categories in terms of taste, convenience, nutritional qualities and most importantly consumer trust. To add new consumers, we are laying emphasis on adding new outlets and pushing products across the regions. The company has always invested in cuttingedge science and innovation and stayed in its path of growth.”

These initiatives are expected to double its sales in the organised retail market in coming months.

During this financial year, the company has planned multiple launches on a variety of convenience foods which will be launched in a phased manner.

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October 2022 | Food And Beverage Matrix

“BUTTERY” BACTERIA DISCOVERED TO CONVERT SUGAR IN PLANT-BASED DRINKS INTO NATURAL FLAVOR

By Sabine Waldeck To contact our editorial team please email us at editorial@cnsmedia.com it is extremely important to look at the nutrient aspect to ensure you do not just throw yourself into the plant-based foods because, in the long run, it could have consequences.”

The discovered bacteria

S

cientists at Denmark Technical University National Food Institute have discovered a new butter flavor to improve the taste of plant-based dairy.

“We have been working with butter and fermented dairy products since 2016 and optimized that. The current trend is toward more plant-based foods; it is something we could easily do, which is why we pursued it,” lead researcher Christian Solem tells FoodIngredientsFirst.

Scientists obtained the butter aroma by converting sugar in plant-based beverages. The results were a lactic acid bacteria that can be used as an ingredient in many future plantbased dairy products.

“The new lactic acid bacterium has the potential to create plant-based products with a taste that comes closer to the one we are familiar with from traditional products.”

However, Solem has concerns about the nutrient value of plant-based foods.

“There are a lot of positives in plant-based foods, but

‘Normal’ butter flavor is created when lactic acid bacteria converts the citric acid in milk. Typically, an artificially produced butter flavor is made from plant oils. By changing the properties of the lactic acid bacteria slightly, the scientists were able to create their butter flavor from sugar instead of citric acid.

Solem has worked in dairy processes and fermentations for the last 23 years. The team used its dairy fermentation knowledge and experience and transferred it to the plant-based industry.

The scientists added lactic acid to oat and soy milk and found that it grows well in those substrates, similar to when it is grown in milk.

The lactic acid bacteria are then entirely naturally made in a very similar process to traditional dairy products.

According to the researchers, the key to acquiring a good taste in many dairy products is the buttery flavor they create from the bacterium.

Nutrition concerns While the plant-based industry seems to be booming regarding health, environmental impact and price, there are still negatives Solem highlights.

“In

developing

countries, people have been eating plant-based foods for a long time and suffer from severe malnutrition.

I think that is an overlooked perspective.”

prominent culture manufacturers stated that it is “currently not possible to make good butter aroma for plant-based foods because they end up tasting wrong.”

Even though plant-based dairy alternatives benefit the food industry, their nutritional value in essential vitamins and minerals is often much poorer than their original counterpart, he notes.

The scientists are looking to change that and provide an authentic butter flavor for plant-based foods, “it had the right aroma and flavor according to the tests we did.”

“Plant-based foods often have anti-nutrients. They have a lot of compounds in them that work against the digestive system of animals and humans. When eating plant-based foods, you might get fewer nutrients out of the food than is actually present because of the anti-nutrients,” informs Solem.

Some solutions to adding nutrients to plant-based foods include microorganisms and fermentation.

“It is well known that by fermenting plant-based foods, you can get rid of some of the anti-nutrients,” says Solem. “We can also use microorganisms to make plant-based foods not only taste and have better texture but to increase the nutrient content.”

Some companies are keeping the nutritional value of plant-based foods in mind. FoodIngredientsFirst has spoken to Eyal Afergan, cofounder and CEO of Imagindairy, who says its plant-based dairy is ‘nature-identical,’ without any compromise on taste, texture, functionality or nutrition.

The complete results from the study are expected to come out soon. Yet, companies are currently exploring options for implementing the discovered butter aroma into plantbased foods.

“There are many different products.

Looking at dairy products, butter aroma is essential in butter but also in products such as cheese, yogurt and various soups.

Plant-based dairy is trending upwards, but scientists are concerned with nutritional aspects.

It is surprising how many different products have a butter aroma. There are many different things with a buttery flavor; the bacteria could be used for all of these.”

Entering the plant-based space The study was conducted with the rise of plant-based foods on top of mind, knowing that would be the use for the lactic acid bacteria. Solem remarks that the inspiration for the research was the current trend in plant-based foods.

When discussing the found bacteria,

“I think it is a good idea to focus on all these things, not just flavor, texture and aroma, but also nutrition.

That is something we would like to explore,” concludes Solem.

An impossible feat?

Solem recalls he once attended a trade show where

Continued on Page 39

Food And Beverage Matrix | October 2022 Continued from Page 38

Solem said, “I think it is an opportunity for the plant-based food industry to make more clean label products.

Some chemically manufactured plant butter on the market is generated from sugar cane using a hightemperature chemical process, which to me, does not seem to be very natural. Here it is similar to what you do in dairy products.”

Solem predicts that customers will continue to lean toward plant-based products due to a rising consciousness regarding food’s ingredients and environmental impacts. “Consumers increasingly demand products with fewer ingredients, with a clean label.”

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GODREJ JERSEY EXPANDS FLAVOURED MILK BASKET; LAUNCHES NUTTY BADAM MILK

G

odrej Jersey, a leading private dairy player in Southern India and a subsidiary of India's largest and diversified agribusiness - Godrej Agrovet, has announced the launch of Nutty Badam flavoured milk. Filled with the goodness of milk and crunchiness of almonds, it provides a fantastic blend of nutrition, hydration and protein intake for health-conscious consumers.

Made with full-cream milk and with almond bits, it is a healthy drink for consumers who prefer to drink a healthy and filling beverage and also like to chew on nutritious almonds, said the company.

Flavoured milk is a healthy and nutritious way to quench thirst and improve the body's protein intake.

Badam Milk has been traditionally known to be a healthy thirst quencher.

Hence the company devised the tagline of Godrej Jersey Nutty Badam Milk as 'Yummy Doodh, Crunchy Badam', aptly supporting the changing consumer perception and milk consumption.

The South India Protein Gap study (2019) by Karvy Insights revealed that only 32% of adults consume milk and that its consumption reduces with increasing age, where adults desire wider options like curd or packaged milk drinks. Flavoured milk captures this need for packaged milk beverage and is a household favourite in most southern states.

Bhupendra Suri, CEO, Godrej Jersey, said, "Despite being one of the largest producers in the world, per capita milk

consumption in India is comparatively low. As one of the leading brands in the flavoured milk space, launching Nutty Badam milk is part of our effort towards nudging India towards a healthier lifestyle. Packed with soothing flavour and real almonds, it offers consumers a protein rich, nutritious and tasty drink with the goodness of milk and real almonds. " Flavoured milk has been a promising category that has been breaking the hurdles faced by regular milk consumption. It consists of essential nutrients, such as potassium, proteins, zinc, calcium, carbohydrates, phosphorus, and vitamin D, A and B12. It aids in building and repairing muscles and is a healthy post-workout and hydration beverage. It also helps improve immunity, metabolism, and skin texture, building bones, promoting healthy teeth, and meeting calcium requirements in the body.

According to industry estimates, the flavoured milk market in India was worth Rs 33.2 billion in 2021. A recent report by IMARC Group expects the need to reach Rs 127.7 billion by 2027, exhibiting a CAGR of 26.01% from 2022-2027.

Awareness of health and environmental effects is not the only reason the market is increasingly shifting toward plant-based food options. The rising price of classic dairy products is also a leading contributor.

Priced at Rs 40 for 200ml, Godrej Jersey Nutty Badam Milk will now be available in all five southern states of Andhra Pradesh, Telangana, Karnataka, Tamil Nadu and Kerala.

The annual rate of retail price inflation has been steadily rising month-tomonth, notably for dairy products, creating an opening for cheaper made plant-based products in the market.

According to Innova Market Insights, the compound annual growth rate (CAGR) for food and beverage with plant-based claims was 69% between 2017 and 2021.

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October 2022 | Food And Beverage Matrix

INDIAN SCIENTISTS DEVELOP BIODEGRADABLE, EDIBLE COATING FOR FRESH PRODUCE TO BOOST SHELF LIFE

B

By Radhika Sikaria To contact our editorial team please email us at editorial@cnsmedia.com

iodegradable, antioxidant-rich edible active films and coatings from microalgae extract that extend shelf life can offer fresh produce a new lease of life, following research from the Indian Institute of Technology (IIT) Guwahati.

scavenging activity. Further, CAEE

Offering two months food preservation extension, the coatings don’t interfere with taste or quality and also mitigate environmental hazards caused by non-biodegradable food-packaging waste. This coating will reduce food loss along the production and supply chain.

water

Speaking to FoodIngredientsFirst, Prof. Vimal Katiyar of IIT’s department of chemical engineering and center for excellence in sustainable polymers (CoE-SusPol), dives into the process.

“The formulated algae extract incorporated edible coating exhibited delayed germination/ budding in coated [vegetables] as compared to uncoated,” he explains.

“This developed coating will help farmers protect their harvest and reduce the post-harvest loss.”

He explains the problem with cold storage facilities is availability and the price to borrow. Using the costeffective edible coating developed by the researchers, farmers can extend the shelf life, thus minimizing loss of produce and economy.

“According to the Indian Council of Agricultural Research, between 4.6-15.9% of fruits and vegetables go waste post-harvest, partly due to poor storage conditions,” Prof.

Katiyar continues.

“Post-harvest loss in certain produce items like potato, onion and tomato could be as high as 19%, which results in high prices for this highly consumed commodity.”

Mitigating post-harvest losses could be particularly poignant at this time of inflation, rising food baskets and increased energy costs.

contains an adequate number of bioactive molecules of polyphenols, such

as

carotenoids,

proteins,

polysaccharides and sugars.

The

coating

also

displayed

a

superior total phenolic content, vapor

barrier

property,

thermal stability and mechanical strength.

These

CS-based

edible

active

biocomposites are incorporated with CAEE as a biofiller as a secondary packaging material and application of a formulated filmogenic solution as a coating material on a natural food system.

The developed coating will help farmers protect their harvest as well as reduce the post-harvest loss.

“First development” The study aimed to upcycle the biowaste de-oiled green algae biomass (DAB) of Dunaliella tertiolecta – a model marine algae – using a green approach.

Ultrasound-assisted green extraction was conducted using food-grade solvent ethanol for obtaining the bio-actives, namely “crude algae ethanolic extract (CAEE)” from DAB to develop biodegradable chitosan (CS)-based edible active biocomposite films and coatings.

The addition of CAEE into the CS matrix reduced the maximum film transparency (20%), water vapor permeability (60%) and improved crystallinity (24%), tensile strength (25%) and antioxidant activity (27%). Additionally, it exhibited UV-Vis blocking properties as compared to the control film.

The developed coating solutions and CAEE showed antimicrobial activity against common food pathogens.

Food packaging solution The fabricated CAEE-incorporated CS-based biocomposite films

contain amino and hydroxyl groups in the CS chain, which play a significant role in developing edible

The developed formulation for edible coating can be applied on

coating via hydrogen, covalent and

other fresh produce such as tomato,

amide bonding.

potato, onion and chili, among

The study found CAEE to be rich in antioxidants with radical-

others, using a dipping technique for primary or secondary coating.

Food And Beverage Matrix | October 2022

41

Redefining Experience www.magiccolours.co.in One of the leading companies in India for bakery and cake decor' ingredients is Magic Colours India. With a strong focus on quality, innovation and " Best for Bakers" products have helped us stand out in very cluttered retail market too. With our pan India distribution network reaching out to retail plus wholesale and industrial users we offer them the most innovative products that are manufactured in a world class certified manufacturing facility at Ambala, India.

As a shining star in the bakery industry, Magic Colours India is committed to the idea of responding to the changing trends and needs of bakers. Offering the fastest growing range of colours to fondants, petal dusts, drips, modelling and flower paste our range is huge The latest range of Choco colours, edible lace paste, airbrush colours, sparkle melts have left the industry awed.

Our Aim

is to redefine the experience for our bakers. Our name has been synonymous with premium bakery products since its debut in 2015. For years, our company has proudly earned our reputation with a series of innovations and a singular dedication to quality and hence stepping forward with a new venture to bring some more upheaval in form of Sugar Shine India. Premixes, sprinkles, fondant, wafer paper, shine brush, and red velvet solution and so much more to add. Magic Colours India and Sugar Shine India is already amongst the biggest bakery ingredients producing companies in the B2B space and a recognizable brand in retail, the journey has been beautiful so far and yet a lot needs to be done.

We aim to be the most admired & loved bakery ingredient company in the country.

www.sugarshineindia.com

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October 2022 | Food And Beverage Matrix

HIRING TRENDS IN THE HOSPITALITY INDUSTRY Conrad Alves (The author is vice president - human resources, TFS, K Hospitality Corp)

he hospitality industry has seen some unprecedented times in the recent past!

The pandemic had a devastating effect on the industry with a lot of job roles becoming redundant due to the negative impact on business.

The industry has seen its worst stage at a time when hospitality had just become a significant contributor to the economy. Hiring had come to a complete standstill with a lot of specialised talent and highly skilled labour in the hospitality industry aimlessly lurking around for jobs in other sectors, which were also hit due to the pandemic.

As every dark cloud has a silver lining, the year 2022 has brought in more hope than ever and the industry has seen a steady upscale over the past few months due to positive sentiments from customers. The urge for an experience to eat, travel and relive a normal hospitable life has become even more increasing, which otherwise seemed lost over the pandemic period.

As we enter quarter 2 of this fiscal year, the hiring needs of the hospitality industry have seen an exponential rise, thanks to all guns blazing on the customer front, packed with loads of support from different quarters of allied industries.

As the upward hiring trend gains momentum, the tables have now turned! There is a dearth of talent as there are only so many people for an even larger number of available jobs, which were otherwise redundant. With different quarters of the industry all hiring at the same time, there is demand for good talent and companies tapping into the same pool has made hiring rather competitive.

Majority of the frontline workforce that constitutes more than two-thirds which also account to the bulk of the hiring, are millennials. The attraction for jobs amongst this generation has shifted from just money and security to quality of life and work-life balance.

Millennials are attracted to organisations that can offer the right mix of such factors and have people centric policies. Organisations are making all efforts and leaving no stones unturned to advocate the cultural aspects that go beyond just monetary terms to attract and retain talent.

Work life balance and a job that offers overall quality of life has now become the deciding factor over just growth! Talent stickiness is directly proportional to an organisation’s ability to walk the talk in the long run.

To hire the right talent, organisations are making a conscious effort to communicate and upsell aspects that are an integral part to the core value system and culture. Social media platforms and other communicative means are buzzing with innovative ways to showcase organisational policies that are people centric.

Hiring is being done through nonconventional ways and every attempt is made to instil a sense of pride amongst being associated with a brand. Organisations continue leveraging their biggest asset, their people and employee referrals continue remaining a strong souring channel.

Advertising Internal Job to employees continues providing a strong pipeline for growth within an

organisation. As the churn of talent continues, it is encouraging to see the overall enhancement of capability in the hospitality industry, driven by every organisation’s sheer need to be progressive and competitive in the job market.

Given the pace of hiring, there is a natural need to ensure that the turnaround time is minimal and without any compromise on quality.

Progressive selection tools that are leveraged through technology have made it possible for organisations to hire in large numbers and simultaneously ensure talent quality.

Automation of the overall hiring process brings down the cycle time and ensures that the necessary checks are in place for identification of talent as per the organisation’s needs.

Video analytics are being used as an initial filter and background checks ensure that the risk of adversity is minimal during the employee’s life cycle. Given the paucity of time, the hiring process is fully automated to ensure that candidates have a

seamless experience.

A lot of emphasis is now being laid on creating a great onboarding experience by leveraging technology and constructive feedback is gathered from new joiners that will serve as a yardstick to further improve the process. Technology has become the game changer to enhance the hiring experience in a post pandemic era wherein the dependency of the virtual world has practically cut corners and has brought about synergies that were probably never known to exist.

The worst is hopefully behind us and as we tread along a long but stable path, the best is yet to come.

In the coming months, it will be encouraging to see the growth trajectory of the hospitality industry and how hiring continues being at its optimal peak. It will also be interesting to see how organisations differentiate themselves to keep up to the hiring pace, even as acquiring talent continues being a challenge.n

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44

October 2022 | Food And Beverage Matrix

FOOD SUPPLY CHAINS ARE SUSCEPTIBLE TO FRAUD AND ADULTERATION “MORE THAN EVER,” WARNS KERRY

D

isruption in global supply chains, food shortages and the ongoing challenges of producing sustainable and nutritious food for the world’s ballooning population is observed by consumers and industry alike. With pressures continuing to mount, particularly following the COVID-19 pandemic, Kerry is spotlighting the importance of food safety and integrity, as well as its solutions to maintaining safe supply chains.

In an exclusive interview, Noeleen Donegan, global vice president of Food Safety at Kerry, tells FoodIngredientsFirst how the company is tackling these issues head-on.

By Elizabeth Green

ever – susceptible to food fraud and adulteration.

Supply chain transparency The company is an active member of global non-profit SSAFE, which works to strengthen food safety and improve well-being, alongside the Food Industry Intelligence Network (FIN) established in 2015, to ensure the integrity of food supply chains and protect the interests of the consumers.

It has also invested in Quality, Safety, Health and Environment (QSHE) projects.

“Instances of raw ingredient and food product shortages have been rife in recent months due to a variety of factors. This means that many consumers have to turn to alternatives in their daily lives.”

However, the globalization of ingredient sourcing continues to make assessing food integrity risk across the supply chain ever more challenging and growing consumer and regulatory demand for food transparency and sustainability is pushing the industry to find better ways of sharing supply chain information.

With key ingredients less readily available and the industry under pressure to limit retail price increases, she states that the global supply chain is now – more than

Donegan says that “industry must continue to collaborate if we are to achieve a fully transparent supply chain and the ability to share food fraud information across its

increasingly global operations.”

point of view.”

“Participating in collaborative efforts such as FIIN and SSAFE is an important step toward this goal,” she asserts.

Notably, food integrity has long been recognized as an industry imperative, partly to reduce economic damage but most importantly to protect customers.

Additionally, Kerry continues to monitor trends and local regulatory requirements. Doing so allows the company to support brands seeking to update or modify their preservation and protection processes, notes Donegan.

While progress has been made, the globalization of ingredient sourcing continues to create challenges in assessing food integrity and waste risk across supply chains.

Fortunately, notes Donegan, a growing consumer and regulatory demand for food transparency and sustainability is pushing the industry to find better ways of sharing supply chain information.

“Kerry has the flexibility to share its raw material supply across regions as required and appropriate.”

Food fraud infringement on industry When food fraud and ingredient adulteration happens across industry, the actions are widely undertaken for economic gain – with genuine products being swapped out for lowquality alternatives – and negatively impact consumer confidence and the reputation of food manufacturers.

It is estimated that economically motivated food adulteration costs the industry around €8 billion (US$7.9 billion) to €12 billion (US$11.9 billion) per year, according to the European Commission, explains Donegan.

“While this kind of deception infringes the intellectual property rights of the impacted company, it also poses a direct threat from an allergen and safety

“The World Health Organization has called for industry collaboration for decades and established an annual World Food Safety Day in 2018 to highlight the need for continued action,” she underscores.

Which ingredients are consumers most concerned about?

According to proprietary research which Kerry conducted last year, the company found that meat is the number one category of consumer concern when it comes to food safety.

“Fresh meat topped the list,” explains Donegan, “with processed meat following close behind.”

Interestingly, meat alternatives also ranked high on the list.

“This research also showed that 60% of consumers are more concerned about food safety since the COVID-19 pandemic.”

Of course, having the proper food protection and preservation solutions in place is critical to ensuring a product is and stays safe for consumption.

Solutions for meat safety According to Donegan, Kerry takes an “integrated approach” with meat processors to meet food safety and shelf life expectations.

Formulating meat food safety solutions requires trained microbiologists, in-application challenges, and shelf life studies.

She elaborates that challenge studies mimic potential contamination to demonstrate that a preservative can keep food safe during a worst-case scenario.

“One of our newest solutions in this space is an acetate-based preservation solution for meat.”

“This innovation is a unique blend Continued on Page 45

Food And Beverage Matrix | October 2022

45

Continued from Page 44

caution. “Research shows that only half of food waste can be reduced by shelf life extension or preservation innovation, while the remaining 50% is down to changing consumer behavior.”

She presents the opportunity for businesses to clarify their food safety credentials in meat alternatives and innovate new ways of satisfying customers’ concerns.

Another challenge facing the sector in meat-free innovation is that statistically, a consumer of plant-based alternatives has more significant health-conscious needs and is highly mindful of a product’s ingredients label. Traditionally

of acetate and diacetate to provide exceptional efficacy and food safety. This is a dry product that can be used up to five times less than a traditional liquid lactate/diacetate blend to achieve the same level of food safety.”

“Almost half of the consumers voiced concerns over the food safety of plant-based meat alternatives, according to a survey carried out by Kerry last year, second only to the real deal. How do you know when a plant-based burger is cooked properly or past its use-by date? Can plantbased meat pass or fail a gone-off sniff test?”

Because this solution is used at such a low dosage, it often has no negative impact on taste, she notes. “The efficacy at low doses is due to higher undissociated acid content. This means less preservation product is needed while still meeting vital food safety standards.

In more technical terms, the positive effects of acetates are higher in the neutral-pH zone – a key reason lactates can be replaced by According to Donegan, applying acetates at a much lower dose.” these uncertainties pose an issue for increased food With many of the food safety preservative waste as customers err on solutions currently on the market – both conventional and those offering a clean label – having a sodium base that contributes more to the final product, the need for solutions has led to a slow but steady shift in preservation protocols, Donegan details.

Meat applications are “notoriously challenging” in terms of meeting sodium targets, so she says sodium-based preservatives are ground zero for reformulators.

“Our solution is sodium free to help meet processors’ sodium reduction goals while maintaining superior food safety in their meat products.

Uncertainties for plant-based alternatives Meanwhile, just as industry is exploring new realms of plant-based alternatives, so are consumers, and in getting to know the storage and cooking process of these new products, they remain wary, warns Donegan.

effective preservatives such as salt and sugar are less desirable and may even dissuade some consumers from purchasing a product.

Yet, without sufficient preservation, a product’s shelf life is shortened; its safety can be called into question, and the risk for food waste increases again.

Kerry is working to solve these issues in effective ways. “One approach is to investigate the spoilage organisms in plant-based meat alternatives, which tend to be higher than other food products. By minimizing these through clean label preservation solutions, a product’s shelf life can be increased, resulting in a reduction of waste,” Donegan concludes.n

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October 2022 | Food And Beverage Matrix

US REGULATORS GIVE GM PURPLE TOMATO APPROVAL AFTER 14 YEARS

A

British spin-off science company has been given the green light from the United States Department of Agriculture (USDA) for its GM purple tomato after a long-running varietal project.

And, now this could pave the way for GM to continue research into increasing the health benefits of whole foods. Its goal is to find ways of commercializing its research into foods with enhanced healthy compounds for consumers.

The USDA approved the sale of Norfolk Plant Sciences (NPS) nutrition-dense purple tomato seeds for spring 2023. A Regulatory Status Review states that the USDA Animal and Plant Health Inspection Service (APHIS) determined that “the modified tomato is unlikely to pose an increased plant pest risk relative to its comparator.”

The purple tomato was created to bring a “nutritionally enhanced tomato” to the public. It was finalized in 2008, and the creators have been trying to obtain regulatory approval since.

Cathie Martin, a professor at the John Innes Center, created the tomato while researching there. She went on to found NPS with professor

Johnathan Jones, of The Sainsbury Laboratory. The two tried to secure their product in the marketplace but encountered many unexpected obstacles.

Striving for improved health Martin built the purple tomato by engineering a precise genetic “on switch” derived from an edible flower. The yield was an anthocyanin-rich tomato safe for human consumption.

According to the research, implementing the GM tomatoes in the diet of cancer-prone mice can extend their lifespan by 30%.

Creators of the purple tomato look to be approved by other countries.

The increase in lifespan can be attributed to the high-anthocyanin levels in the tomato. Anthocyanins are a type of antioxidant associated with many health benefits that can be helpful for an anti-inflammatory diet and more.

Even though purple-skinned tomato varieties already exist, they do not contain the advantageous levels of these healthy compounds within the fruit.

The US prepares for purple According to NPS, hundreds of

Food and Beverage Matrix

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Advisory Board

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

people in the US have already expressed interest via the Big Purple Tomato website.

“This is fantastic. I never thought I would see this day. We are one step closer to my dream of sharing healthy purple tomatoes with the many people excited to eat them,” exclaims Martin.

Though it took 14 years to gain the approval of the USDA, the CEO of Norfolk Plant Sciences’ USbased commercial business, Nathan Pumplin, is excited about the effects it will have on his company and other scientists creating enhanced foods.

“The decision shows how the updates to APHIS regulatory framework will enable independent scientists and small companies to develop and compete on the market with better products to benefit consumers and climate. We are optimistic that we can begin limited distribution of purple tomatoes in the US in 2023, he adds.

Looking to the UK While those involved with the purple tomato celebrate their win in the US, they still look to other countries.

Martin and Jones did not expect their crop to take as long as it did to

be approved for sale. They expected more significant expansion sooner, namely in the UK, where the product was developed.

However, strict guidelines and regulations on genetically modified foods ensured delays, and are still barricading the tomato from being sold in other countries.

“When Cathie and I founded NPS nearly 15 years ago to bring to market health-promoting, genetically enhanced purple tomatoes, invented in the UK, we never thought it would take so long to obtain regulatory approval. This is a red-letter day for crop improvement,” says Jones.

“The bittersweet thing is that the tomatoes will be on sale in America and not the UK. But on the plus side, by focusing on home growers, we will be consumer-oriented and able to get feedback and interest needed to develop other products,” says Martin. n

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