Page 1

in Packaging of Food

Pouches for Seafood Packaging

Indian Cold Chain Industry

Functional Fibers of the Future (Beta GlucanMushroom Derived)


December 2017 Publisher Gajender Chaudhary Editorial Board Ms. Kanika Banga Ms. Aachal Purwar Mr. Yogesh Goutam Sub-Editor Mrs. Preeti Kohli Layout & Design Pradeep Bisht National Head Marketing & Events Dharmendra Tripathy dharmendra@dvrpublication.com +91-9555837779/9911147649 Manager Marketing Virender Singh Rawat viren@dvrpublication.com Manager Finance Ram Chaudhary Manager Administration Shyam Chaudhary Web Designer Subhash Pandey Subscription Sneha Bagdwal DVR Publication Pvt. Ltd     Market, Madhu Vihar, I.P. Extension, Patparganj, Delhi – 110092      D-101, Gazipur, Near MCD Park, Delhi - 110092   " ###$"###$'''" www.dvrpublication.com www.foodnbeveragesprocessing.com Printer Dominant Sales Corp. 11/104, Geeta Colony, Delhi- 110031

.............................................................. Editor- Articles & information published herein have been collected from various sources, which are considered to be reliable. Individual and companies are however requested to verify the facts before making business decisions using the same. No part of this publication may be reproduced and transmitted by any means without the written permission of the publisher. Please send your valuable suggestions to info@dvrpublication.com

Editorial Note

www.foodnbeveragesprocessing.com

Dear Readers, Hello! With so much sincere happiness, I welcome you to the December 2017 edition of magazine. The Cold Chain Industry is developing at a faster pace in India due to shift in focus from increasing the production to better storage and transportation facility of the commodity. The industry has now become an integral part of the supply chain industry comprising of refrigerated storage and refrigerated transportation. Owing to the rising need of the infrastructure to reduce wastage, the cold chain industry in India is forecasted to grow at a CAGR of 19% during the period of 2017-2022. From the past few years, Indian cold chain industry has witnessed some positive changes. Private sector participation has increased in the cold chain industry to cater to the increasing demand for cold chain logistics. The majority of the cold storages built in last few years are meant for multi-purpose storage and this trend is expected to continue in coming years as well. Government of India has taken various initiatives to attract private investment in this sector. Even though these initiatives have not caused any dramatic changes till now but in coming years they are expected to reap the fruit. The demand for cold chain logistics from organized retail, pharmaceutical industry has been growing day-by-day. These sectors are booming at great pace which will further enhance the demand for cold chain logistics in coming days. The shift towards horticulture and processed food is also expected to increase the demand for cold chain solutions in India. With a large number of global food and retail chains targeting the India markets, FDI in retail is just around the corner and is likely to be implemented soon. Then government is also promoting the food safety and security bill that would further demand storage and cold chain facilities in order to reduce the amount of food wastage. A details report on Indian cold chain industry has been covered in our warehousing and cold chain segment of the magazine. Besides, you have many more to read in our processing, packaging, ingredients segment of magazine. For more articles you may also log on to our website (www.foodnbeveragesprocessing.com). Please keep sending us your valuable suggestions & feedback to (info@dvrpublication.com). Thank you Kanika Banga


Contents WAREHOUSING & LOGISTICS % +/  ##.     ##.   %% 5 . #.    6  %( *7 #    8      5  9

CORPORATE HAPPENINGS %      >* " - #.   7 !8      %? 65./  #$ .   *@      + .  8      )- A

PROCESSING TECHNOLOGY             

          !    " # $  

B * * . !.   *   ..   . / . C   DDD!= B 

          +;  ! .  , / .. ,

. 8E

% &'     $    $   !    ( )  $  *+  ,-   . $/ . *         +0 '1'+0 / .#. !$  23   /4

PACKAGING TECHNOLOGY

INGREDIENTS & ADDITIVES

:       !$    ,

B% #-.  .   .F >

:%   $   ;  *

B( *

  * -  . *  3 8  '.$)   4

:(   .     ;  : +. $ 5  ;  #   * ;     . ;     % +.   9    <  -  5- ./ .. = /#

 $ FOOD & BEVERAGES PROCESSING

BB  -    - *!    

B ) ,

. )    6 .#$   #.  A

NEWS & INDUSTRY UPDATES ('( www.foodnbeveragesprocessing.com


18

PROCESSING TECHNOLOGY

          Using Encapsulation Solutions BIOACTIVE oils are commonly used in food, pharmaceutical and cosmetic applications. Those oils are usually rich in unsaturated and polyunsaturated fatty acids. The majority of fatty acids can be produced by the human body, however omega-3 and omega-6, essential in human nutrition, cannot be synthesised and must be provided by food. Oils rich in unsaturated fatty acids are therefore widely used in food preparation or for direct consumption. They are though reported to be unstable and to deteriorate through mechanisms such as oxidation or hydrolytic rancidity. Rancidity of edible oils and oil-based products through lipid oxidation is therefore commonly mentioned as a serious problem in the food industry.

an Encapsulator B-395 Pro to produce the capsules.

Figure 1: Oil encapsulation with Encapsulator B-395 Pro

The value of such bioactive oils does not only reside in their amount of unsaturated fatty acids, but also in the presence of other active compounds such as sterols, carotenoids, 

     These active compounds are reported to exhibit special properties such as anti   

antiviral, anticancer or regenerative activity, however they are also quite unstable.

In this study, two oils representing high

         acid contents were respectively chosen as they represent premium oil grown locally, together with a novel high linoleic acid containing oil extracted from chia seeds. The objective of this work was to use two encapsulation methods to protect oil from deterioration. The oil was extracted from the seeds using a classical Soxhlet extraction method followed by solvent evaporation using a MultivaporTM P-6.

Encapsulation of bioactive oils represents         modulate oil release, increase physical stability, protect from oxidation reaction, enhance bioactivity, reduce toxicity, mask unpleasant taste, and therefore improve patient compliance and convenience.

A dry powder was produced using the Mini Spray Dryer B-290 with an emulsion of oil, maltodextrin and gum arabic (1:2:1). Wet particles were produced by coextrusion technology. A 2% sodium alginate solution was coextruded with the oil and dripped into a 0.1M calcium chloride solution using

Results and disussion Oil was successfully extracted from linseed, chia and hemp seeds. Yields above 85% were obtained compared          BUCHI fat extraction units. The extracted oils were successfully encapsulated using either the Encapsulator B-395 Pro (Figure 1) which works on the prilling by vibration principle or the Mini Spray Dryer B-290, which is a classical spray dryer. When the Encapsulator was used, wet alginate core 

     !"" # were obtained. The oil content of the capsule was of roughly 50 %. With the Spray Dryer, a dry powder composed of oil, gum arabic and maltodextrin could be obtained. The oil content of the dry particles was of 25%. Conclusion The combination of BUCHI instruments allowed the successful extraction and encapsulation of bioactive oil. The MultivaporTM P-6 enabled a quick         the Soxhlet extraction process, while both encapsulation methods, spray drying (Mini Spray Dryer B-290) and prilling by vibration (Encapsulator B-395 Pro), allowed a mild encapsulation process of the extracted oil. Conventional, classical polymers have been used for both Encapsulator and Spray Dryer processes, however one could adapt the encapsulation process using other carbohydrate or protein based polymers. For oil determination and quality control BUCHI also offers several analytical extraction solutions; amongst them the Extraction Unit E-816 SOX or the SpeedExtractor E-916. These instruments could be used to extract oil in order to determine fat content (Table 1) and fat composition such as the content of omega fatty acids from seeds, intermediate     $   BUCHI solutions for encapsulation and extraction can be found on our website www.buchi.com/en.

FOOD & BEVERAGES PROCESSING

www.foodnbeveragesprocessing.com


20

PROCESSING TECHNOLOGY Â&#x201D;Â&#x2018;Ď?Â&#x2039;Â&#x2026;Â&#x2039;Â&#x2021;Â?Â&#x2026;Â&#x203A;Â&#x2013;Â&#x2021;Â&#x2022;Â&#x2013;Â&#x2039;Â?Â&#x2030; Any laboratory process should have some sort of quality control checks in place. Increasingly, this is formalised via accreditation to a recognised international standard, typically ISO 17025. Legislators might make this a requirement, usually      which has been the case in the EU for many years now.

   Identifying Adulteration Versus Contamination By Fapas Proficiency Testing

T

here is increasing scrutiny of what we are eating, especially with regard to meat and its provenance. Consumers want to know where their meat has come from, that it was raised and produced ethically and that it complies with their cultural or religious demands. This is a perfectly reasonable expectation, particularly if a premium product commands a premium price. Legislators and other authorities apply appropriate constraints on labelling of produce and

ask for evidence of compliance from the producers. It is the evidence of compliance that is the subject of this article. Data are produced to support claims of labelling compliance from analytical testing but how do laboratories monitor the quality assurance   '   *    (PTs) play an important role by providing an externally-controlled reference point for laboratories to be assessed against.

In the US, the Food Safety Modernisation Act is also mandating compliance to the international standard. It is widely acknowledged that the best mechanism for demonstrating competence is via the use of an external quality control, for example, one that is generated outside the laboratory. Usually this is interpreted to mean taking part in a PT scheme, generally provided by a professional PT provider such as Fapas. Compliance to international standards of testing is best supported by a PT provider with a wide international reach. PT involves the production of a standard test material which is dispatched to all the          timeframe. The participant laboratories have to undertake their routine analysis on the test sample and return the results of that analysis to the PT provider. After the deadline for submission, all participantsâ&#x20AC;&#x2122; data are analysed by the PT provider who then issues performance assessments to each participant. This performance assessment can then be used by the laboratory as evidence that their analytical process is compliant with their accreditation (or other authority). The outcome of the test might also indicate that the laboratory has not performed satisfactorily and the onus is on the laboratory to investigate what went wrong. For a food or meat producer this         their supply chain is operating effectively or might indicate where a problem lies in compliance with traceability.

Â&#x2020;Â&#x2014;Â&#x17D;Â&#x2013;Â&#x2021;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x2018;Â&#x201D;Â&#x2026;Â&#x2018;Â?Â&#x2013;Â&#x192;Â?Â&#x2039;Â?Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?ÇŤ In the food industry, there are separate issues of deliberate adulteration versus contamination. Adulteration occurs for reasons of economic gain, that is to say diluting a FOOD & BEVERAGES PROCESSING

www.foodnbeveragesprocessing.com


PROCESSING TECHNOLOGY product with an undeclared cheaper ingredient. Adulteration therefore tends to      +   impact, typically at concentration levels of several percent. This is enough to make the exercise 

**     enough to make the consumer suspicious. The obvious example is the horse meat scandal. Contamination on the other hand is due to poor handling practices of ingredients, with contamination levels at sub-percent concentrations. This is particularly important for the control of allergenic ingredients in food production, for example, or the transfer of veterinary medicines from a dosing feedstock to a general feed. There is also the question of authenticity or provenance of a product, such as basmati rice, olive oil or beef with     For the meat industry, there is the          both the adulteration and contamination scenarios, despite the large difference in          production of the test material. A good PT material must be appropriate for its purpose, to resemble as closely as possible the kind of sample that the laboratory would ordinarily receive in its routine work. The test material must also be equivalent for each participant (and there might typically be up to 100 laboratories taking part in any one PT). Hence, the test material will be a homogenised item and the PT provider has to ensure that each item is the same as all the others. For the adulteration scenario, producing a beef mince material containing about 4<          for an experienced PT provider. The contamination scenario is very different. Meat is a very heterogeneous material containing different structures of proteins, fats and membranes even in a lean cut of meat. In order to contaminate a beef mince material with subpercent levels of pork and make it homogeneous presents a unique challenge but one that Fapas has overcome. Why is this contamination scenario for a meat test material important? The demand www.foodnbeveragesprocessing.com

For the meat industry, there is the possibility to       for both the adulteration and contamination scenarios, despite the large difference in concentration       the production of the test material for such a PT comes from laboratories involved in testing for Halal compliance (although the principle applies to other religious or cultural decrees, this was initiated for Halal purposes). Just to be clear on the requirement, Halal abattoirs       correct slaughter of the animal. Compliance with the method of slaughter is not the purpose of the PT. At any point in the meat production chain, there is a risk of contamination from pork and it is this that laboratories are testing for. Therefore, the Fapas PT is not a Halal PT but a Halal compliance PT.

horse) and the base matrix will have one or more of these potential species added to it, typically between 2 and 5% w/w. Participants can also state which other species they analyse for that are not on the potential list (for example ostrich or goat). The correct detection of a known adulterant is assessed as â&#x20AC;&#x2DC;satisfactoryâ&#x20AC;&#x2122; performance, supported by the consensus of all participantsâ&#x20AC;&#x2122; responses. Failure to detect a known adulterant is assessed as â&#x20AC;&#x2DC;not satisfactoryâ&#x20AC;&#x2122; performance, again supported by the consensus of all participantsâ&#x20AC;&#x2122; responses. Detection of a species that was not deliberately added to the base matrix (false positive) is compared to the consensus of all participantsâ&#x20AC;&#x2122; responses and assessed as â&#x20AC;&#x2DC;disagreesâ&#x20AC;&#x2122;. This allows for possible cross-contamination of the base matrix at its retail (uncontrolled) source.

Â&#x2021;Â&#x192;Â&#x2013;Â&#x192;Â&#x2020;Â&#x2014;Â&#x17D;Â&#x2013;Â&#x2021;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x192;Â?Â&#x2020; Â&#x2026;Â&#x2018;Â?Â&#x2013;Â&#x192;Â?Â&#x2039;Â?Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x2039;Â?Â&#x2019;Â&#x201D;Â&#x192;Â&#x2026;Â&#x2013;Â&#x2039;Â&#x2026;Â&#x2021; Both types of PT are qualitative PTs in which the base matrix is known to participants (for example beef). Participants return results of â&#x20AC;&#x2DC;detectedâ&#x20AC;&#x2122; or â&#x20AC;&#x2DC;not detectedâ&#x20AC;&#x2122; for the added species of interest. In the case of the adulteration PT, a list of potential added species is provided (lamb, pork, chicken, FOOD & BEVERAGES PROCESSING

21


22

PROCESSING TECHNOLOGY The contamination (Halal compliance) PT is run slightly differently. In this scenario, there is only one contaminant species of interest, pork. Hence, there is no target list of potential species to identify. To add challenge to the PT, two or more test samples are provided to each participant, one of which might be the blank (uncontaminated) base matrix. However, given that the objective of the exercise is to detect low level contamination, how do we control adventitious crosscontamination of the base matrix? The answer is to apply the same principles that a Halal testing laboratory does, i.e. ensure physical segregation of â&#x20AC;&#x2DC;cleanâ&#x20AC;&#x2122; samples and equipment from those being used to handle the contaminant. This necessarily requires a degree of investment on the part of the PT provider, in terms of capital expenditure as well as staff training to ensure that the implications of crosscontamination are fully comprehended. The base matrix is also sourced from an approved Halal meat supplier and undergoes testing before dispatch.

Â&#x2014;Â&#x2013;Â&#x2026;Â&#x2018;Â?Â&#x2021;Â&#x2018;Â&#x2C6;Â&#x2013;Â&#x160;Â&#x2021;Â&#x2022; Two examples are provided here, one each of the two types of PT. The summary results for the adulteration PT 2971 are provided in Table 1. The base matrix was beef to which was added chicken, lamb and pork but not horse. Results were returned by 67 laboratories within the timeframe of the PT (a few weeks). All the laboratories that submitted results for chicken and horse detections agreed that chicken was present and horse was absent. This also agrees with the known preparation of the material. However, two laboratories failed to detect the presence of lamb or pork. Many participants additionally submitted    *     base matrix and there was also a range of other species that were included in participantsâ&#x20AC;&#x2122; screens. These included goat, +      + = >  participants used DNA methods, either PCR or DNA testing kits. Non-DNA methods used by participants were ELISA kits of various manufacturers. The summary results for Fapas PT 3102 (Halal compliance) are provided in Table 2. With this PT, two beef test materials were FOOD & BEVERAGES PROCESSING

All the laboratories that submitted results for chicken and horse detections agreed that chicken was present and horse was absent. This also agrees with the known preparation of the material. However, two laboratories failed to detect the presence of lamb or pork

distributed to participants, one of which was contaminated with pork. Results were returned by 29 participants for the detection of pork. All participants agreed that pork was absent from test sample A. One participant, however, failed to detect pork in test   @  K * 

 at the detection of pork DNA so the only appropriate method to use is PCR. Given the low level of contamination, participants were advised to increase the number of PCR cycles but this was the only method advice provided. In the majority of PTs, no advice on methods will be provided.

Â&#x2020;Â&#x2020;Â&#x2039;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x192;Â&#x17D;Â&#x2018;Â&#x2014;Â&#x2013;Â&#x2026;Â&#x2018;Â?Â&#x2021;Â&#x2022;Â&#x2C6;Â&#x201D;Â&#x2018;Â?Â&#x2013;Â&#x160;Â&#x2021; Â&#x2021;Â&#x161;Â&#x2021;Â&#x201D;Â&#x2026;Â&#x2039;Â&#x2022;Â&#x2021;Â&#x2022; With many PTs, there is an excess of

materials produced. These have uses beyond the PT as quality control samples       participants who need to investigate their unsatisfactory performance in a PT. Q*        quality control trending purposes, staff training or method validation exercises. The materials are characterised by the PT exercise itself and so provide a very       Z[    $     are no exception in this respect and postPT samples were made available to any interested party, not just the participants in the PTs.

Â&#x2014;Â?Â?Â&#x192;Â&#x201D;Â&#x203A; The provenance of food, especially meat products, is a sensitive topic but there are tools available to support producers in demonstrating compliance with legislators and other authorities. The       to producers can be enhanced through        evidence from an independent source that the laboratory supplying the analytical service is competent. PT exercises, such as those run by Fapas, exist to support detection of both adulteration and contamination of meat products for purposes of unscrupulous economic gain or for Halal compliance. www.foodnbeveragesprocessing.com


24

PROCESSING TECHNOLOGY

X-ray Inspection Improves Safety of Pumped Poultry Applications

T

he need to equip poultry processing lines with highquality contamination detection equipment is more pressing than ever. Tightened regulatory standards and heightened consumer awareness require that poultry processors take all necessary measures to protect the welfare of consumers and their reputation as a manufacturer. X-ray pipeline inspection systems can offer much better levels of physical contamination detection than traditional conveyor belt x-ray systems when inspecting poultry trim, such as breast 

       is well presented for inspection. However, despite this, poultry inspection can prove challenging for four main reasons. This article shows how a product inspection programme which incorporates x-ray pipeline inspection equipment can help poultry manufacturers to overcome these challenges.

bones they can prove harder to detect using standard x-ray systems. The density of chicken bone tends to be closer to that of the chicken meat in which it lies. On a greyscale x-ray image, the difference contrast between the meat and the bone is less marked, meaning chicken bones can be quite challenging to detect. X-ray inspection equipment is available with brand-new software algorithms that have been specially developed for pumped poultry applications. In addition to offering optimum contamination detection capabilities for physical contaminants such as mineral stone, glass shards and     + *   allow systems to achieve maximum detection capabilities for poultry bones.

supports and facilitates the rigorous hygiene regimes required by poultry processors. This can help in maximising uptime and optimising productivity. X-ray systems are also available with air conditioners that have an IP69 rating too, making them capable of withstanding the high-pressure and high-temperature cleaning applications inherent in poultry factories.

Pumped production lines have traditionally presented a challenge to poultry processors when it comes to cleaning, since x-ray systems are in direct contact with the product.

X-ray inspection equipment should be built according to the principles of the European Hygienic Engineering and Design Group (EHEDG) and feature a number of design enhancements to support poultry manufacturersâ&#x20AC;&#x2122; harsh wash-down procedures. For example, pneumatic components should have their own sealed enclosure to protect them from water and cleaning chemical ingress. Additionally, system casing should incorporate sloping surfaces and curved edges to allow water to run off quickly and easily to eliminate bacteria traps.

Advanced x-ray pipeline inspection systems feature a robust, Ingress Protection (IP) 69 rated design that

Such design improvements allow the frequency of cleaning to be reduced increasing uptime. This can lead to

Í´Č&#x152;Â&#x17D;Â&#x2021;Â&#x192;Â?Â&#x2039;Â?Â&#x2030;

ÍłČ&#x152;Â&#x2018;Â?Â&#x2013;Â&#x192;Â?Â&#x2039;Â?Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x2021;Â&#x2013;Â&#x2021;Â&#x2026;Â&#x2013;Â&#x2039;Â&#x2018;Â? Chicken bones are the most common contaminants in poultry applications, but because they are less dense than red meat FOOD & BEVERAGES PROCESSING

www.foodnbeveragesprocessing.com


PROCESSING TECHNOLOGY    ]

^ Effectiveness (OEE) and reduce the Total Cost of Ownership (TCO).

ÍľČ&#x152;Â&#x192;Â&#x17D;Â&#x2039;Â&#x201E;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â? In order to calibrate an x-ray system, a signal from the detector, whilst no product is in the path of the x-ray beam, needs to be detected, which can prove problematic for pumped applications as the x-ray inspection equipment and pipe can still contain product. Introducing a test piece into the pipe can also prove   Modern x-ray pipeline inspection systems have a number of features to simplify maintenance and testing procedures for manufacturers.

from the pipe manifold (inspection window), calibrate and then move back to the inspection point, in less than 20 seconds, maximising uptime and reducing labour costs on the line.

Innovative x-ray pipeline inspection systems are available with a range of fullyintegrated reject valves. All valves can be synchronised to the pump, minimising rejected portions and saving costs.

Some x-ray system manufacturers supply an optional infeed pipe with a test piece insertion port, which allows machine operators to perform regular testing. Additionally, an auto test facility can also be added, which consists of a test sphere, automatically fed through the x-ray beam while product is moving. This enables the sensitivity of contamination detection to be checked, without interrupting production, maximising uptime and reducing waste.

Â&#x2018;Â?Â&#x2026;Â&#x17D;Â&#x2014;Â&#x2022;Â&#x2039;Â&#x2018;Â?

ÍśČ&#x152;Â&#x201D;Â&#x2018;Â&#x2020;Â&#x2014;Â&#x2026;Â&#x2013;Â&#x192;Â&#x2022;Â&#x2013;Â&#x2021; For example, x-ray inspection equipment can automatically calibrate x-ray settings. To avoid unnecessary downtime by emptying product from the pipe, systems are available where the x-ray generator and detector simultaneously move away

Reject portion sizes tend to be larger using pipeline x-ray systems, than for conveyorised x-ray systems. This is because standard pipeline reject mechanisms canâ&#x20AC;&#x2122;t isolate a single item    +   



25

Poultry inspection has traditionally proved challenging for several reasons           and complexities can be overcome with the right product inspection solution. Hygienically-designed x-ray inspection equipment offers poultry processors many   = *

   bone detection sensitivity, robust and reliable x-ray pipeline inspection systems        maintenance, helping manufacturers protect their customers and their brand reputations, whilst simultaneously saving costs by maximising uptime and minimising product waste. Source : https://www.mt.com/


26

PROCESSING TECHNOLOGY

Development of Food Testing Laboratory Mechanism will Boost the Food Processing Sector in India

Q

uality and Food Safety have become competitive edge in the global market for the enterprises producing and marketing foods products. For a successful food processing sector in the country, various aspect of Total Quality Management (TQM) such as quality control, quality system and quality assurance should function in a horizontal fashion for total success. The quality infrastructure is must to produce the world class processed food products in India. The Indian food products face the tough competition from global companies which produces high quality standard food products. To overcome this situation and to produce global quality food products in India then a Quality and Food Safety system has to be implemented to meet the global quality standard. For quality check and testing, Food Testing Laboratory plays very important role. Western countries have put a strong food testing laboratory system to check and maintain the high quality food products. India too is following the same system to produce the world class quality products. Ministry of Food Processing Industries

FOOD & BEVERAGES PROCESSING

(MoFPI) has been working rigorously to upgrade Food Testing Laboratory infrastructure in India. The main objective of this upgradation is to provide a safe nutritious diet in order to maintain health other aspects in todayâ&#x20AC;&#x2122;s world. The Ministry of Food Processing Industries is upgrading the food testing laboratories * *   

+  including domestic industry (Domestic and exports), entrepreneurs, small and medium enterprises. Laboratory testing is an important process, *         problems with food products. It provides analytical data on the quality of a product or production process. The objective of quality control is to identify impurities in the food material, or contamination after a product is produced and before it is placed on the market. Additionally, laboratory testing is important for the research and development of new products, including, for example, the choice of ingredients or components, the design of food processing, shelf-life studies and sensory evaluation of products.

The Ministry of Food Processing Industries is keen to build the food processing sector in India. It is focusing high on building infrastructure; maintain standard quality and providing all the assistance to propel the growth of the industry. To bring the world class technology and provide international platform, The Ministry of Food Processing Industries has organized World Food India from 3rd to 5th November 2017 in New Delhi. World Food India intends to establish global linkages and facilitate foreign investment in Indiaâ&#x20AC;&#x2122;s food retail market that services the needs and rising aspirations of the countryâ&#x20AC;&#x2122;s 1.3 billion consumers. World Food India aims to provide opportunities for both investment and trade in the food processing sector for leading Indian and international companies. Encompassing the entire food spectrum from production to consumption, World Food India is looking at creating a better sourcing environment, thereby enabling higher returns for farmers, creating employment, and fostering entrepreneurship. (This press release has been sourced from BusinessWire.) www.foodnbeveragesprocessing.com


28

INTERVIEW

TĂŞte-Ă -TĂŞte with Chef Amit Puri. Tell us something about your culinary journey. How did it shape your cooking philosophyÇŤ $   > 

 `" years ago and maybe a few years before that when I decided i wanted to be a chef. Since my early kitchen days, I have been fascinated about innovation and merging          *       * a good dish and a great dish is balance of the key ingredients, which one only understands with time, trial and error. The philosophy I think is very simple, â&#x20AC;&#x153;Cook with love, give it your heart and soul and be honestâ&#x20AC;?. In addition, all this comes only when you genuinely appreciate the produce and treat it with its due respect. Once you understand the produce, the balance takes care of itself.

Your impact on the Indian culinary society. I am currently working on a contemporary Indian format where I plan to transform comfort and popular Indian food into a new avatar, which takes Indian cuisine to a completely different dimension all together.           and techniques.

At present, what are the noteworthy changes that you notice in the evolving IndianTaste? The Indian palate is always in search of new      Q   even more important to us as chefs to keep ourselves up to date with latest international trends, cooking techniques and innovations. {        and pricing. FOOD & BEVERAGES PROCESSING

       manager? Today, for a chef, being able to churn out an excellent dish is as important as being able to manage his costs, staff issues and other responsibilities that come along at that position. To be recognized as a complete chef, one needs to be able to cook and lead by example, but also display managerial skills in the kitchen. Cost and staff management today is as important as conceptualize a creative menu, being hands on and leading the way.

What kind of technology do you use in your kitchen? A chef in his kitchen heavily relies on three major things - his vendors, his staff and his appliances. RATIONAL SelfCooking CenterÂŽ has been able to offer hassle free solutions to chefs in their search for reliable appliances. Not only with the diversity in the applications it has to offer, but also in the consistent manner it has been able to upgrade its applications in a price conscious way.In addition, since the chefs at RATIONAL have worked their way up in the industry, they are familiar with the gaps and thus are able to bridge them.Also, the relationship RATIONAL has been able to maintain with its clients and chefs is commendable and worth a mention.

What are your strategies to promote authentic Indian cuisine when a majority of consumers is opting for international cuisines? Authentic is an overrated and misleading word. You grow up eating authentic food, and this is different in each house.

More over Indian cuisine is vast and    |}@    about authenticity, but about comfort, consistency and scalability. Very few regional cuisines have been able to glorify themselves and make a niche in the commercial industry. While a lot would remain uncharted territory and would every now and then be featured on blogs and articles.

Please tell us about your signature dishes? I enjoy cooking with fresh herbs, chilies and citrus. For a long time I have been making a chicken preparation with malt vinegar soaked chilies and coriander. I call this the Burnt Mirchi Chicken and it tastes best when I grill it over charcoal. Very versatile, I have used this for burgers, in a taco, as a pizza topping or a starter from the barbeque.

If not a chef, what would have you been? An honest answer to that would be - â&#x20AC;&#x153;I donâ&#x20AC;&#x2122;t knowâ&#x20AC;?. This because I always wanted to be a chef. Maybe a failed engineer, because that was the backup. For further information on Chef Amit Puri and RATIONAL products:info@rationalonline.com. Contact: RATIONAL International India Private Limited Pallavi Verma Marketing Specialist India Tel. +91124 463 5833 p.verma@rational-online.com rational-online.com www.foodnbeveragesprocessing.com


TRH-TRS ( Liquid Ring Vacuum Pump)   is one of the leading worldwide manufacturers of liquid ring vacuum pumps with single stage (TRS) and two stages (TRH) pump series. With the experience acquired through decades of engineering research. Continual investments in the latest technological advanced machinery and sound mechanical know - how, pompetravaviniâ&#x20AC;&#x2122;s product is today synonymous *               

Â&#x2019;Â&#x2019;Â&#x17D;Â&#x2039;Â&#x2026;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x2022;

Â&#x192; Â&#x192; Â&#x192; Â&#x192; Â&#x192; Â&#x192; Â&#x192; Â&#x192; Â&#x192; Â&#x192;

Central vacuum system De-aeration Impregnation Boiling processes Vacuum condensing Distillation Drying Sterilization Filtration Solvent recovery

Vacuum packaging Vacuum Packing is a technique of storing and preserving food. The foods are stored in an air-tight pack or bottle to put off the growth of microorganisms. The vacuum environment provides the safe atmosphere without oxygen, protecting the food from spoiling by limiting the growth of fungi or aerobic bacteria. Vacuum packaging can extend the life upto 3-5 times. It increases the shelf life. After evacuating the air in the pack, still some amount of oxygen will remain. Air contains 21% of oxygen at atmospheric pressure 1013 mbar. The objective of packaging is to reduce the oxygen content by lowering the pressure. For example, if pressure is reduced to 10mbar, the oxygen percent will be 0.21.

Â&#x2020;Â&#x2DC;Â&#x192;Â?Â&#x2013;Â&#x192;Â&#x2030;Â&#x2021;Â&#x2022;ÇŁ 1. If it is non food item, the vacuum packing protects it from oxidization, corrosion and moisture damage. Example: Packing of matches, socks, medicines etc.. 2. Moist foods wont dry out. 3. Seal dehydrated foods and dried herbs for prolong storage.

Â&#x192;Â&#x2026;Â&#x2014;Â&#x2014;Â?Â&#x2019;Â&#x2014;Â?Â&#x2019;Â&#x2C6;Â&#x2018;Â&#x201D;Â&#x2DC;Â&#x192;Â&#x2026;Â&#x2014;Â&#x2014;Â?Â&#x2019;Â&#x192;Â&#x2026;Â?Â&#x192;Â&#x2030;Â&#x2039;Â?Â&#x2030;ÇŁ The pump has to evacuate air in presence of water vapour for food items like    *               *         +            $ =  K+ $=K + ~` 

 The vacuum oil used should be food grade oil and Toshniwal Multivane Semi dry Vacuum pump is the pump designed for packaging industry. Â&#x192;Â&#x17D;Â&#x2039;Â&#x2021;Â?Â&#x2013; Â&#x2021;Â&#x192;Â&#x2013;Â&#x2014;Â&#x201D;Â&#x2021;Â&#x2022;ÇŁ Reliable, Suitable for continuous operation, quieter, better vacuum in short cycle time, good water vapour handling capacity. Â&#x2018;Â&#x201D; Â&#x2014;Â&#x201D;Â&#x2013;Â&#x160;Â&#x2021;Â&#x201D;Â&#x2020;Â&#x2021;Â&#x2013;Â&#x192;Â&#x2039;Â&#x17D;Â&#x2022;Â&#x2026;Â&#x2018;Â?Â&#x2013;Â&#x192;Â&#x2026;Â&#x2013;ÇŁ

Â&#x2018;Â&#x2022;Â&#x160;Â?Â&#x2039;Â&#x2122;Â&#x192;Â&#x17D; Â?Â&#x2022;Â&#x2013;Â&#x201D;Â&#x2014;Â?Â&#x2021;Â?Â&#x2013;Â&#x2022;Č&#x2039;Â&#x192;Â&#x2020;Â&#x201D;Â&#x192;Â&#x2022;Č&#x152;Â&#x2DC;Â&#x2013;Â&#x2013;Â&#x2020; 267,Kilpauk Garden Road Chennai - 600010 Contact : +91 44 26445626 /8983 Email: sales@toshniwal.net Web : www.toshniwal.net


32

PACKAGING TECHNOLOGY

Separation Solutions for Automated Processing Line Haitoglou enhances its automated tahini and sesame seed production line from start to finish with industrial screening, grading and filtration equipment

F

ounded in 1924, Haitoglou Bros SA, Greece, is a global leader in the production of sesame products. Processing up to 150 tonnes of seeds a day, Haitoglou prides itself on modern production facilities, meeting the highest standards of hygiene and automation in the industry, ensuring a premium quality product. |          tahini paste, a wealth of international

FOOD & BEVERAGES PROCESSING

bakery, confectionery and other food manufacturers, retailers and consumers rely upon the quality of Haitoglouâ&#x20AC;&#x2122;s products. As the business has expanded, Haitoglou has taken the necessary steps to meet production demands, not only with capacity levels but also product quality, hygiene and operator health and safety - with Russell Finex providing high-

quality separation equipment every step of the way.     *  began in 2002, when Haitoglou sought a high-capacity automated solution to separate good sesame seeds from soft peels, broken seeds and dust. Russell Finex provided a separation solution that delivered the capacity of two spring-mounted separation units which www.foodnbeveragesprocessing.com


PACKAGING TECHNOLOGY Haitoglou had previously been using. The Finex Separatorâ&#x201E;˘ helped the company reach the desired capacity of two tonnes an hour and improved grading accuracy. These multi-deck machines provide various cuts of material in one operation. In this case the larger foreign material is removed via the upper screen while smaller particles such as peel fragments and dust are removed using the lower screen. Nikos Itskos, Haitoglou Bros SA Technical Â&#x201A;  Â&#x192;Â&#x201E;    Russell Finex many years ago to provide a higher capacity solution to grade our peeled sesame seeds. We found the quality of separation and capacity was a      machines we were using, as the Finex Separator is more powerful than other separators.â&#x20AC;? The next area of focus was the postwashing stage. Good seeds would stick to the surfaces of the washing unit and be lost during cleaning. Despite seeming like a small quantity, even if 0.1% of product was lost, considering the vast amounts of seeds processed, this amasses to a substantial loss of product. Two Russell Compact SieveÂŽ units were installed after the washing stage to recover these   Â&#x201E;       washing machine and into the sieves, where the seeds are then extracted from the wash water, dust and sediment. This is now an automated process, and as well as increasing product yield, production costs were also reduced by meeting modern environmental standards reducing organic material in waste water, lowering contaminated waste water disposal costs. Mr Itskos stated, â&#x20AC;&#x153;What impressed us about Russell Finex equipment was not just the high capacity and accuracy of separation but also the large variety of machines available. If we require        machine - this is available. When we need         products - there is a solution. No other supplier has such a variety of options.â&#x20AC;? Additional Russell Compact SieveÂŽ, www.foodnbeveragesprocessing.com

high-capacity sieving machines were also installed to guarantee the quality of sesame seeds before packaging. Haitoglou had been experiencing issues with agglomerated seeds entering       quality. In addition, these agglomerated seeds would block the pneumatic tube transport systems used to pass the seeds from one unit to the next. Mr Itskos stated, â&#x20AC;&#x153;Even if there was one clump of product per 100kg of seeds, this would not be acceptable for Haitoglou. We promise 100% quality for our customers - any less is unacceptable. The Russell Compact Sieve guarantees the quality of our packed sesame seeds by removing any clogging or oversize.â&#x20AC;? At Haitoglou Bros SA, the sesame seeds are either packaged or further processed to make tahini. To produce tahini, milling and sterilization processes are applied, and the resulting sesame           oversize contamination and guarantee a consistent, smooth product. The company invested in the Self-Cleaning Â&#x2026; 

^ | Â&#x2020;            systems can be installed easily into an existing production line to remove oversize contamination from liquid products. A unique and continuous self-cleaning design means there is no *       and no slowing of throughput due to  +      

   preventing contamination - ideal for food applications. As with the packaged sesame seeds, a    Â&#x2021;+   *  

 at the end of the tahini production line. A unique high-speed Russell Compact SieveÂŽ was custom-built especially for Haitoglou and installed before the +      quality-check of quality of the tahini paste. Haitoglou has been delighted with the level of automation, capacity and quality provided by Russell Finex equipment. Mr { +  Â&#x192;Â&#x201E;     with the Russell Finex equipment. We have vast experience in working with

33

sesame seed products, and understand          to process. For us to invest in so many Russell Finex machines is testament to their quality. We now only choose Russell machines for these applications.â&#x20AC;? Â&#x201E;      *  Russell Finex is a global leader in the design and manufacture of innovative separation equipment. Over 80 years of experience in supplying equipment to the food industry has allowed Russell Finex to secure the trust and partnership of Haitoglou, a major global brand, into the future. $ { +   Â&#x192;Â&#x2C6;    purchase in 2002, we have trusted Russell Finex to supply high-quality equipment to meet the needs of our customers. We now run a completely automated sesame and tahini production line, and are very happy with the service provided by Russell Finex. From onsite tests at our factory, or trials at Russell Finexâ&#x20AC;&#x2122;s test facility to after sales support, whenever  *      * have received excellent advice from the sales team. If ever we have an occasional issue, we can always talk to an engineer and rely on a fast response.â&#x20AC;? Established in 1934, Russell Finexâ&#x20AC;&#x2122;s longevity and reputation sees it regarded as a global market leader, supporting a variety of industries including food, pharmaceutical, chemical, coatings, metal powders and ceramics. Contact Russell Finex to discover how Russell Finexâ&#x20AC;&#x2122;s range of separation solutions for food applications can meet your exact requirements. For more information contact: Russell Finex Sieves & Filters Pvt. Ltd. Radhika Singh Smartworks, 3rd Floor, Vardhman Trade Centre, Nehru Place, Delhi 110019. Mobile: +91 8800558656/ +91 8800558687       

            FOOD & BEVERAGES PROCESSING


34

PACKAGING TECHNOLOGY

  $   Packaging of Food By Preeti Rana, Sarita kumari, Siraj Uddin, Annada Das, Rohit Jaiswal

Â?Â&#x2013;Â&#x201D;Â&#x2018;Â&#x2020;Â&#x2014;Â&#x2026;Â&#x2013;Â&#x2039;Â&#x2018;Â? Foods are primarily packaged to protect them from the environment and to provide ingredient and nutritional information to the consumers. Traceability, convenience, +    are secondary functions of increasing importance. Glass, metals (aluminium, foils and laminates, tinplate, and tin-free steel), paper and paperboards, and plastics have been traditionally used as a material for food packaging. Majority of these packaging materials are non biodegradable. Packaging has maximum contribution to total solid wastes at 31.2%. Food packaging alone accounts for almost two-thirds of total packaging waste by volume (Marsh and Bugusu, 2007). Tons of goods, made of      Â&#x2021;

   every year the problem of municipal waste disposal (Kirwan and Strawbridge, 2003). Plastic packaging for food and non-food applications is non-biodegradable, and also uses up valuable and scarce non-renewable resources like petroleum. Various ecological problems have risen due to rampant use of non biodegradable plastic. Although their complete replacement with eco-friendly +    >              +  packaging the use of bio-plastics should be the future. There is increased demand among consumers for natural, biodegradable and reusable packaging materials. The use of these biopolymer-based materials can solve the waste disposal problem to some extent. The biopolymers used in packaging are referred to as â&#x20AC;&#x153;bio-plasticsâ&#x20AC;? or â&#x20AC;&#x153;green plasticsâ&#x20AC;?. The natural biopolymers that are used in food packaging have the advantages to be available from replenishable resources, biocompatible, biodegradable, and all this characteristics FOOD & BEVERAGES PROCESSING

led to ecological safety (Prashanth and Tharanathan, 2007). Biopolymer-based packaging materials originated from naturally renewable resources such as polysaccharides, proteins, and lipids or combinations of those components have the potential to replace current synthetic plastics (Sothornvit, 2009). At this moment, bioplastics cover approximately 5â&#x20AC;&#x201C;10% of the current plastic market (Vieira et al., 2011).

Â&#x2039;Â&#x2018;Â&#x2019;Â&#x2018;Â&#x17D;Â&#x203A;Â?Â&#x2021;Â&#x201D;Â&#x2022;ÇŁ Biopolymers are polymers that are generated from renewable natural sources, are often biodegradable, and not toxic to produce. They can be produced by biological systems (i.e. micro-organisms, plants and animals), or chemically synthesized from biological starting materials (e.g. sugars, starch, natural     @      according to method of production into three main categories: 1) directly from natural materials (mainly plants) e.g. are polysaccharides: alginate, carrageenan, cellulose, chitin/chitosan, curdlan, gellan, pectin, pullulan, starch, xanthan and proteins: collagen, gelatine, soy protein, whey protein, and zein. 2) chemically synthesized from renewable bio-derived monomers e.g. polylactate. 3) polymers produced by microorganisms or genetically transformed bacteria e.g. Polyhydroxyalkanoates. Possible products produced from bio-based materials   *      coated paper and thermoformed containers.

Â&#x2021;Â&#x2026;Â&#x2021;Â?Â&#x2013;Â&#x192;Â&#x2020;Â&#x2DC;Â&#x192;Â?Â&#x2026;Â&#x2021;Â&#x2022;Â&#x2039;Â?Â&#x201E;Â&#x2039;Â&#x2018;Â&#x2019;Â&#x2018;Â&#x17D;Â&#x203A;Â?Â&#x2021;Â&#x201D;Â&#x2022; Â&#x201E;Â&#x192;Â&#x2022;Â&#x2021;Â&#x2020;Â?Â&#x192;Â?Â&#x2018;Â&#x2026;Â&#x2018;Â?Â&#x2019;Â&#x2018;Â&#x2022;Â&#x2039;Â&#x2013;Â&#x2021;Â&#x2022;Â&#x2039;Â?Â&#x2C6;Â&#x2018;Â&#x2018;Â&#x2020; Â&#x2019;Â&#x192;Â&#x2026;Â?Â&#x192;Â&#x2030;Â&#x2039;Â?Â&#x2030;ÇŁ Â&#x160;

Â&#x2039;Â&#x2018;Â&#x2019;Â&#x2018;Â&#x17D;Â&#x203A;Â?Â&#x2021;Â&#x201D;Â&#x201E;Â&#x17D;Â&#x2021;Â?Â&#x2020;Â&#x2022;ÇŁBlending relatively cheaper natural biopolymers with biodegradable synthetic polymers results in better packaging attributes and lowers the overall cost of package. Blends with other biopolymers also serve as an important method to make package with desirable functional qualities as is suitable for the product e.g. Starch/PLA

Č&#x2C6;

Blends Starch/PCL Blends Starch/PHAs Blends Starch and PBS/PBSA Blends, Chitosan/PLA blends, Pectin/PVOH blends are commonly used. Â&#x192;Â?Â&#x2018;Â&#x2026;Â&#x2018;Â?Â&#x2019;Â&#x2018;Â&#x2022;Â&#x2039;Â&#x2013;Â&#x2021;Â&#x2022;ÇŁ Nanocomposites have emerged as a promising option     +   barrier and mechanical properties. However, tiny sizes of the particles of nanomaterial make them a potential candidate for health concerns. Layered inorganic solids are the most common class of nanocomposites being used today e.g. graphite, clay minerals, and metalphosphates. Reinforcing clay minerals with biopolymers can enhance their mechanical and barrier properties while maintaining their biodegradability. The biopolymer based nanocomposites with improved properties present an alternative to plastic packaging materials in future.

Â&#x2018;Â?Â&#x2022;Â&#x2013;Â&#x201D;Â&#x192;Â&#x2039;Â?Â&#x2013;Â&#x2022; Water activity, pH, nutrients, oxygen, storage time, and temperature play an important role in determining the stability of bio-based packaging materials. Therefore, these parameters need careful monitoring in order to sustain the desirable properties of package. Environmental conditions conducive to biodegradation must be avoided during storage of the food product, whereas optimized conditions for biodegradation must exist after discarding. Bio-based packages are still unable to match the durability of plastics. The problems associated with renewable biopolymers www.foodnbeveragesprocessing.com


PACKAGING TECHNOLOGY are performance in natural environment, processing of biopolymers and lastly cost effectiveness when compared to traditional plastic packaging systems.

Â&#x2018;Â?Â&#x2026;Â&#x17D;Â&#x2014;Â&#x2022;Â&#x2039;Â&#x2018;Â? There is a great scope for biopolymer based food packaging as a replacement to non-biodegradable plastics if issues related to poor mechanical properties and barrier properties are addressed by interventions such as bio-blending , use       biopolymers. The most obvious products suitable for such type of packaging are high price products and niche products e.g. organic products. In order to make use of biopolymers as primary packaging material further research within different areas of bio-packaging e.g. processing technology legislation and compatibility studies of foods and packaging is a must. U.P. Pt. Deen Dayal Upadhyay Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Ansundhan Sansthan, Mathura- 281001, Uttar Pradesh. Email: preetirana321@gmail.com

References: 1. Avella, M., De Vlieger, J. J., Errico, M. E., Fischer, S., Vacca, P. and Volpe, M. G. (2005). Biodegradable starch/clay       + applications. Food chemistry. 93(3): 467â&#x20AC;&#x201C; 74. 2. Daniela, G. and Ovidiu, T. (2012). Biopolymers used in food packaging: a review. Food technology .Vol. XVI : no.2 3. Henriette, M. C. de Azeredo. (2009). Nanocomposites for food packaging applications. Food Research International. 42: 1240â&#x20AC;&#x201C;1253. 4. Huang, J. Y., Li, X. and Zhou, W. (2015) Safety assessment of nanocomposite for food packaging application. Trends in Food Science & Technology. 45(2):187â&#x20AC;&#x201C;99. 5. Kirwan, M. J. and Strawbridge, J. W. (2003). Plastics in food packaging. Food Packaging Technology. 174-240. 6. Marsh, K. and Bugusu, B. (2007). Food packaging â&#x20AC;&#x201C; Roles, materials, and environmental issues. Food Science. 72 (3): R39-R55. 7. Pawar, P. A. and Purwar, A. H. (2013). Biodegradable Polymers in Food Packaging. American Journal of Engineering Research

(AJER). 2(5): 151-164. 8. Petersen K., Nielsen P. V., Bertelsen G., Lawther M., Olsen M. B., Nilsson N. H. and Mortensen G.(1999). Potential of biobased materials for food packaging. Trends in Food Science & Technology. 10: 52-68. 9. Prashanth, K. V. H. and Tharanathan, R. ~ `""Â&#x152; Â&#x2018;Â&#x201C; Â&#x201D;  and their unlimited application potentialâ&#x20AC;&#x201D;an overview. Trends in Food Science & Technology. 18(3): 117â&#x20AC;&#x201C;131. 10. Siracusa ,V., Rocculi, P., Romani, S. and Rosa, M. D. (2008). Biodegradable polymers for food packaging: a review. Trends in Food Science & Technology. 19: 634-643. 11. Sothornvit, R. (2009). Effect of hydroxypropyl methylcellulose and lipid on mechanical properties and water vapour permeability of coated paper. Food Research International. 242(2): 307â&#x20AC;&#x201C;311. 12. Vieira, M. G. A., Altenhofen da Silva M., Oliveira dos Santos L. and Beppu, M. M. (2011). Natural-based plasticizers and     Â&#x201D; = * European Polymer Journal. 47(3): 254â&#x20AC;&#x201C;263.

35


36

PACKAGING TECHNOLOGY fat consumption, and assist with brain function. More than 1 billion people across the globe depend on seafood as their primary source of animal protein. Certain     *              Â&#x2C6;

   particular, are rich in vitamins that keep skin and muscles healthy.

Stand Up Pouches for Seafood Packaging

T

he Food and Drug Administration regulates the production, manufacture, processing, packaging and labeling of food and drug products. As a result, all packaging that comes in contact with food must be FDA-approved. For some foods, this might not seem so important (e.g, nuts in shells, foods that require washing before eating, eggs, etc.). For others, however, packaging is of critical importance to ensure the contents are safe for human consumption. It has been estimated that demand for packaging meat, poultry and seafood is growing rapidly. Technological advances in packaging and an increase in demand for fresh and frozen seafood have combined to drive this segment of the market.

FOOD & BEVERAGES PROCESSING

Highly effective seafood packaging is critical due to the fact that â&#x20AC;&#x153;seafoodâ&#x20AC;? (which, for the convenience in this       *   as well) is highly perishable, sensitive   *       microbial growth and deteriorates (i.e., rots) quickly. Prolonging shelf life is an important feature for most packaging; itâ&#x20AC;&#x2122;s a priority when packaging seafood. Did you know the majority of seafood that is harvested is consumed by humans? Whether eaten with a nice dinner or +                  properties for todayâ&#x20AC;&#x2122;s health-conscious consumer. Seafood is rich in protein and Omega-3s, which people credit with helping to sustain their hunger, reduce

Many of the most commonly consumed seafood contain a delicate texture, including anchovies, oysters, clams, salmon, shrimp, and crab. To maintain            animal and its unique form, proper seafood packaging must be utilized to keep the product as fresh and intact as the day it was cultivated. While tin cans have commonly been used to package seafood products like tuna and anchovies, after time this type of container can alter             

       Â&#x2018;         open, often requiring extraneous tools or additional manpower. This is where    + +           Â&#x2013; *  ability to be manufactured with easy-open tear notches, reclosable zip locks and airtight seals, these seafood bags serve as the perfect solution for keeping seafood    

   outside contaminants. {[            highly perishable food products. The smell          +* of amino acids, where they are then turned into other organic compounds like ammonia â&#x20AC;&#x201D; which gives off a rather          waste. Maintaining the freshness of these     *      packaging â&#x20AC;&#x201D; made with multiple layers        

www.foodnbeveragesprocessing.com


PACKAGING TECHNOLOGY

37

pliable packaging options like seafood bags and stand up pouches keep air and moisture out and lock in the quality, taste, texture, and structure of the product using food-grade materials that wonâ&#x20AC;&#x2122;t alter the seafood in any way. Flexible pouches and        +   at room temperature, cold, or frozen, and the seafood can either be pre-cooked or packaged raw. |     +     the risk of mislabeling, which has proven          industry. With the ability to custom print    Â&#x2014;      brands can ensure they are delivering on their promises and avoid making false claims about the quantity or species of the food inside the package. Using foodsafe, water-based inks and a rotogravure printing process, custom seafood packaging can be produced to educate consumers and ensure all information is clearly legible, vibrant, and stands out on shelves. |         also more sustainable than their rigid counterparts and help eliminate food waste. Vacuum sealed bags and laminated pouches keep the seafood sealed in tight

until opened and safeguards it during each step of the transportation process. Puncture resistant pouches reduce spoilage and spillage and extend the shelf life of seafood, making it easier and more convenient for the end user to keep their food safeguarded from the presence of harmful bacteria or other outside elements. Whereas some seafood is packaged in a tray with plastic overlay, or in a thin plastic bag inside a cardboard box, pouches for seafood are self contained, reducing the amount of trash and re-packaging necessary for at-home consumers or those in the food industry.

Food Saver bags can be broken down into recyclable regrind and require less fuel to transport than bulky containers, making them a modern, sustainable packaging option for todayâ&#x20AC;&#x2122;s ecoconscious consumer. When it comes to                 bags are the preferred solution for todayâ&#x20AC;&#x2122;s leading brands. When it comes to keeping products safeguarded from harmful external factors, and keeping consumer          most effective, convenient, customizable solution on the market today.

Â&#x2C6;       

Sources available on request


38

PACKAGING TECHNOLOGY and come into contact with the product is determined as much by the substrate as it is the inkâ&#x20AC;&#x2122;s components. The considerations with packaging substrates   +   

  they are a combination of functional and non-functional barriers. For example, BOPP (biaxial-oriented          and biscuits qualify as functional barriers that are effective against water but are incapable of blocking certain ink components, such as mineral oils. Likewise, paper, card, and perforated polypropylene (OPP) are deemed nonfunctional barriers, as their substrate composition allows ink components to migrate into the food. Why Domino can say we offer the safest inks on the market today

The Important Role Ink Plays for Coding on Food Packaging: Best Practices for the Bakery Industry

D

printing inks in food packaging materials is subject to the laws and regulations administered by the U.S. Food and Drug Administration (FDA), including the Federal Food, Drug, and Cosmetic Act (â&#x20AC;&#x153;the actâ&#x20AC;?). The act requires that these materials be manufactured under good manufacturing practices and that they be safe and suitable for the intended use.

espite being used in such minimal quantities, chemical components from the ink can transfer to the food even when using inks for coding and marking, and especially so when the inks are printed directly onto the packaging â&#x20AC;&#x201C; heightening the risk of ink migration further. Making the appropriate ink selection is integral to support FDA standards and ensuring   

��ͳͲͳ

Here in the United States, the use of

What determines how easily an ink is able to migrate through the packaging

FOOD & BEVERAGES PROCESSING

Domino, as a commitment to itsâ&#x20AC;&#x2122; customers and meeting compliance standards, is an active member of EuPIA, ensuring best practices are maintained and that all of its products follow the guidelines established by the association. In fact, Domino is    Â&#x2018; } $+    apply EuPIA GMP (Good Manufacturing Practice) to its products & services to the food packaging industry. Packaging manufacturers need to be mindful about not only installing the right coding equipment but also seeking advice from coding & marking partners that their inks are fully compliant and compatible with the substrates they are printing on. With Domino, bakery producers can rest assured thanks to our expertise and membership, our inks will remain compliant. What did you think of this blog post? Have you got a question or comment? For further information about our inks designed for printing within the food sector, contact us today. Otherwise, comment below or message us on Facebook, Twitter, or LinkedIn. AUTHOR : Sachin Mall is Dy General Manager -TTO & PALM SBU at Domino Printech India LLP. Sachin has been with Domino for over 14 years. www.foodnbeveragesprocessing.com


40

PACKAGING TECHNOLOGY

The Modern Way of Meltingâ&#x20AC;&#x201C;introduced by Robatech with the New Concept Stream ZĹ˝Ä?Ä&#x201A;Ć&#x161;Ä&#x17E;Ä?Ĺ&#x161;Ä&#x17E;Ç&#x2020;Ć&#x161;Ä&#x17E;ĹśÄ&#x161;Ć?Ć&#x161;Ĺ&#x161;Ä&#x17E;ŽčÄ&#x17E;Ć&#x152;Ĺ?ĹśĹ?ŽĨĆ&#x161;Ĺ&#x161;Ä&#x17E;Ć&#x2030;Ć&#x152;Ĺ˝Ç&#x20AC;Ä&#x17E;ĹśŽŜÄ?Ä&#x17E;Ć&#x2030;Ć&#x161;ĹŻĹ?ĹśÄ&#x17E;Ç Ĺ?Ć&#x161;Ĺ&#x161;Ć&#x161;Ĺ&#x161;Ä&#x17E;ĹśÄ&#x17E;Ç ĹŻÇ&#x2021; Ä&#x161;Ä&#x17E;Ç&#x20AC;Ä&#x17E;ĹŻĹ˝Ć&#x2030;Ä&#x17E;Ä&#x161;ŽŜÄ?Ä&#x17E;Ć&#x2030;Ć&#x161;^Ć&#x161;Ć&#x152;Ä&#x17E;Ä&#x201A;ĹľÍ&#x2DC;ĹśĹ?ŜŜŽÇ&#x20AC;Ä&#x201A;Ć&#x;Ç&#x20AC;Ä&#x17E;ĹľÄ&#x17E;ĹŻĆ&#x;ĹśĹ?Ć&#x2030;Ć&#x152;Ĺ˝Ä?Ä&#x17E;Ć?Ć?ĨÄ&#x201A;Ć?Ć&#x161;Ĺ&#x161;Ä&#x17E;Ä&#x201A;Ć&#x161;ĆľĆ&#x2030; Ć&#x;ĹľÄ&#x17E;Ä&#x201A;ĹśÄ&#x161;Ĺ?ĹśÄ?Ć&#x152;Ä&#x17E;Ä&#x201A;Ć?Ä&#x17E;Ä&#x161;Ĺ˝Ć&#x2030;Ä&#x17E;Ć&#x152;Ä&#x201A;Ć&#x161;Ĺ˝Ć&#x152;Ć?Ä&#x201A;ĨÄ&#x17E;Ć&#x161;Ç&#x2021;Ĺ˝Ć&#x2030;Ć&#x;ĹľĹ?Ç&#x152;Ä&#x17E;Ć&#x161;Ĺ&#x161;Ä&#x17E;Ĺ?ĹŻĆľĹ?ĹśĹ?Ć&#x2030;Ć&#x152;Ĺ˝Ä?Ä&#x17E;Ć?Ć?Ç&#x2021;Ä&#x17E;Ć&#x161;Ä&#x201A;Ĺ?Ä&#x201A;Ĺ?ĹśÍ&#x2DC;

     

     

 *  RobaFeed granulate feeder. The standard CoolTouch insulation increases operator        + of charring. The automatic pressure release prevents the build-up of dangerous overpressure in the system and thus supports safe Concept Stream operation. â&#x20AC;&#x153;With its modular design with up to eight connections for heating hoses and application heads and the highly userfriendly RobaVis Touch operating panel, the new Concept Stream melter supports          gluing process. The system is suited for high as well as low adhesive consumption and can be used in a variety of production processes indifferent industries â&#x20AC;&#x201C; a true all        and safety during adhesive application,â&#x20AC;? summarizes Hanspeter Huber, Industry Manager Packaging Industry at Robatech.

C

oncept Stream is Robatech stank less solution for melting and delivery of thermo plastic adhesives in granular form. Whether high or low adhesive consumption the tank designed for highest melting performance (8 kg/h). With a small volume the new melter is as powerful as a Â&#x2018; ! Q*    less space. Melting performance and quantity can be exactly. Matched to the consumption using melt on demand technology. Thanks to this 

    *    in the system, residues in the tank are    Â&#x2014;Â&#x2014;   +  prevented to a large extent. Further more the           and the maintenance costs lowered.

Â&#x160;Â&#x2021;Â&#x2021;Â&#x2122;Â&#x2018;Â?Â&#x2026;Â&#x2021;Â&#x2019;Â&#x2013;Â&#x2013;Â&#x201D;Â&#x2021;Â&#x192;Â?Â&#x2C6;Â&#x201D;Â&#x2018;Â? Â&#x2018;Â&#x201E;Â&#x192;Â&#x2013;Â&#x2021;Â&#x2026;Â&#x160;Ǥ

Â?Â?Â&#x2018;Â&#x2DC;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2DC;Â&#x2021;Â?Â&#x2021;Â&#x17D;Â&#x2013;Â&#x2039;Â?Â&#x2030;Â&#x2019;Â&#x201D;Â&#x2018;Â&#x2026;Â&#x2021;Â&#x2022;Â&#x2022;ÇŚ The heart of the Concept Stream is the innovative and small high-performance Â&#x192;Â&#x2022;Â&#x2013; Â&#x192;Â?Â&#x2020; Â&#x2021;Â&#x2C6;Ď?Â&#x2039;Â&#x2026;Â&#x2039;Â&#x2021;Â?Â&#x2013; Â&#x2019;Â&#x201D;Â&#x2018;Â&#x2026;Â&#x2021;Â&#x2022;Â&#x2022;Â&#x2039;Â?Â&#x2030;Ǥ The very short heat up time of 16 minutes to 160 °C and the Stand by function ensure fast system availability. Fill level supervision with unique run empty protection stops the system, before no FOOD & BEVERAGES PROCESSING

adhesive can be applied any more. This prevents greater losses due to poorly glued products or products not being glued at all. As part of the Green Line family, the Concept Stream is energy-optimized as well. Thanks to CoolTouch insulation on tank, pump and adhesive distributor, energy savings of more than 20% compared to the Standard Concept can be achieved. Â&#x2039;Â&#x2030;Â&#x160;Â&#x2021;Â&#x2022;Â&#x2013; Â&#x2018;Â&#x2019;Â&#x2021;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2018;Â&#x201D; Â&#x2022;Â&#x192;Â&#x2C6;Â&#x2021;Â&#x2013;Â&#x203A;ÇŚ The basic        

 

  

        using the CoolTouch adapter. This ensures   

     safety even more, Concept Stream with the optional RobaFeed-for more safety.

More information at www.robatech.com Robatech with headquarters in Muri / AG in Switzerland is a worldwide leading provider of adhesive application systems for a variety of industry sectors. The product portfolio of the service and technology leader for green adhesive application solutions comprises hot melt adhesive and cold glueaswellas PUR solutions. Robatech is present in morethan 60 countries. Since1975, the company has delivered high-quality controls, application heads, anddosing systems that are unmatched in terms of speed, precision, and reliability. Further information under http://www.robatech.com. www.foodnbeveragesprocessing.com


42

WAREHOUSING & LOGISTICS

Towards a Modern Cold Chain: Indian Cold Chain Industry ŽŜĆ&#x161;Ć&#x152;Ä&#x201A;Ć&#x152;Ç&#x2021;Ć&#x161;Ĺ˝Ć&#x161;Ĺ&#x161;Ä&#x17E;Ć&#x2030;Ĺ˝Ć&#x2030;ƾůÄ&#x201A;Ć&#x152;Ä?Ä&#x17E;ĹŻĹ?Ä&#x17E;ĨÍ&#x2022;Ä?ŽůÄ&#x161;Ä?Ĺ&#x161;Ä&#x201A;Ĺ?ĹśĹ?Ć?ŜŽĆ&#x161;ĹľÄ&#x17E;Ć&#x152;Ä&#x17E;ĹŻÇ&#x2021; Ć&#x152;Ä&#x17E;ĨĆ&#x152;Ĺ?Ĺ?Ä&#x17E;Ć&#x152;Ä&#x201A;Ć&#x;ŽŜŽĨĆ&#x2030;Ä&#x17E;Ć&#x152;Ĺ?Ć?Ĺ&#x161;Ä&#x201A;Ä?ĹŻÄ&#x17E;Ä?ŽžžŽÄ&#x161;Ĺ?Ć&#x;Ä&#x17E;Ć?Í&#x2DC;ŽůÄ&#x161;Ä?Ĺ&#x161;Ä&#x201A;Ĺ?ĹśĹ?Ć?Ä&#x201A;ĹŻĹ˝Ĺ?Ĺ?Ć?Ć&#x;Ä?Ć? Ć?Ç&#x2021;Ć?Ć&#x161;Ä&#x17E;ĹľĆ&#x161;Ĺ&#x161;Ä&#x201A;Ć&#x161;Ć&#x2030;Ć&#x152;Ĺ˝Ç&#x20AC;Ĺ?Ä&#x161;Ä&#x17E;Ć?Ä&#x201A;Ć?Ä&#x17E;Ć&#x152;Ĺ?Ä&#x17E;Ć?ŽĨĨÄ&#x201A;Ä?Ĺ?ĹŻĹ?Ć&#x;Ä&#x17E;Ć?Ć&#x161;ŽžÄ&#x201A;Ĺ?ĹśĆ&#x161;Ä&#x201A;Ĺ?ĹśĹ?Ä&#x161;Ä&#x17E;Ä&#x201A;ĹŻĆ?Ć&#x161;Ĺ˝Ć&#x152;Ä&#x201A;Ĺ?Ä&#x17E; Ä?ŽŜÄ&#x161;Ĺ?Ć&#x;ŽŜĆ?ĨŽĆ&#x152;Ć&#x2030;Ä&#x17E;Ć&#x152;Ĺ?Ć?Ĺ&#x161;Ä&#x201A;Ä?ĹŻÄ&#x17E;Ć?ĨĆ&#x152;ŽžĆ&#x161;Ĺ&#x161;Ä&#x17E;Ć&#x2030;Ĺ˝Ĺ?ĹśĆ&#x161;ŽĨĹ˝Ć&#x152;Ĺ?Ĺ?Ĺ?ĹśĆ&#x161;Ĺ˝Ć&#x161;Ĺ&#x161;Ä&#x17E;Ć&#x2030;Ĺ˝Ĺ?ĹśĆ&#x161;ŽĨ Ä?ŽŜĆ?ƾžĆ&#x2030;Ć&#x;ŽŜĹ?ĹśĆ&#x161;Ĺ&#x161;Ä&#x17E;ĨŽŽÄ&#x161;Ć?ĆľĆ&#x2030;Ć&#x2030;ĹŻÇ&#x2021;Ä?Ĺ&#x161;Ä&#x201A;Ĺ?ĹśÍ&#x2DC;Í&#x2DC;Í&#x2DC;

T

he Cold Chain Industry is developing at a faster pace in India due to shift in focus from increasing the production to better storage and transportation facility of the commodity. The industry has now become an integral part of the supply chain industry comprising of refrigerated storage and refrigerated transportation. The cold storage infrastructure has the ability to maintain the shelf life of perishable goods by maintaining proper temperature of the products from the farm gate to the end-consumer. Owing to the rising need of the infrastructure to reduce wastage, the cold chain industry in India is forecasted to grow at a CAGR of 19% during the period of 2017-2022. Cold Chain Industry equipments are responsible for increasing the shelf life of a particular product. Due to the shift in focus from increasing productivity to providing better storage and transport facility, the Indian Cold Chain Industry has gained importance. The industry has become an important part of the supply chain of products from farm to door. FOOD & BEVERAGES PROCESSING

Looking at the rise in infrastructure to curb wastage, the cold chain industry in India is expected to grow at a CAGR of 19 percent from 2017-2022. The cold chain market in India is expected to reach INR 624 billion by the end of 2017. The major revenue contributors in the Indian Cold Chain Industry are cold stores. Majority of the cold chain infrastructure in India was developed in 1960s which majorly supports the storage of potatoes and potato seeds. About 75% of the total capacity of cold storages is suitable only for potatoes. Cold chain Infrastructure for other temperature sensitive goods is at abysmal state right now. On an average, about 30-40% of horticultural produce gets wasted annually in India. Even though India is the second largest producer of vegetables worldwide but its share in global export of vegetables is around 1.3% only. This is mainly caused by the lack of cold chain infrastructure which includes both storage and transportation facilities. From the past few years, Indian cold chain industry has witnessed some positive

changes. Private sector participation has increased in the cold chain industry to cater to the increasing demand for cold chain logistics. The majority of the cold storages built in last few years are meant for multi-purpose storage and this trend is expected to continue in coming years as well. The focus of cold chain logistics provider has been increased towards the milk and milk products, frozen fruits and      *   in traditional items like potatoes, onions etc has led to an increased focused on high valued items. Government of India has taken various initiatives to attract private investment in this sector. Even though these initiatives have not caused any dramatic changes till now but in coming years they are expected to reap the fruit. The demand for cold chain logistics from organized retail, pharmaceutical industry has been growing day-by-day. These sectors are booming at great pace which will further enhance the demand for cold chain logistics in coming days. The shift towards horticulture and processed food is also expected to increase the demand for cold chain solutions in India. â&#x20AC;&#x153;It is anticipated that many large domestic and foreign companies will join the league in coming years to cater the growing demand of cold chain logistics. This will inject required investment and latest technology in the Indian cold chain industry in near future. Cold chain industry of India is also expected to witness some major mergers and acquisitions by the big companies to establish their base and to expand their reach.â&#x20AC;? said Mr. Karan Chechi, Research Director with TechSci Research. www.foodnbeveragesprocessing.com


WAREHOUSING & LOGISTICS Â&#x201D;Â&#x2021;Â&#x2022;Â&#x2021;Â?Â&#x2013;Â&#x2022;Â&#x2013;Â&#x192;Â&#x2013;Â&#x2014;Â&#x2022;Â&#x192;Â?Â&#x2020;Â&#x2C6;Â&#x2014;Â&#x2013;Â&#x2014;Â&#x201D;Â&#x2021; Â&#x2019;Â&#x201D;Â&#x2018;Â&#x2022;Â&#x2019;Â&#x2021;Â&#x2026;Â&#x2013;Â&#x2022;

        

Temperature-controlled storage and distribution in supply chain management or cold chain management has two main segments, namely, refrigerated transport and surface storage. Whereas the former uses refrigerated trucks, containers and cars for transport of perishable products, the latter comprises temperaturecontrolled warehouses for storage. Both the segments require technical and quality standards to ensure longer shelf life and selling value of products â&#x20AC;&#x201C; and are important for the growth of cold chain management solutions.

Currently, India has 6,300 cold storage facilities unevenly spread across the country, with an installed capacity of 30.11 million metric ton. These are mostly used for storing potatoes. However, the market is gradually getting organized and focus towards multi-purpose cold storages is rising. More than 50% of the cold storage facilities in India are currently concentrated in Uttar Pradesh and West Bengal, while other states still face a challenge with investments from the government and private operators. Some facts about Indian cold chain industry:

Cold chain involves the transportation of temperature-sensitive products along a supply chain through thermal and refrigerated packaging methods to protect the integrity of these shipments. There are several means in which cold chain products can be transported: Refrigerated trucks and railcars; Refrigerated cargo ships; and Air cargo. Indiaâ&#x20AC;&#x2122;s cold chain sector is a combination of surface storage and refrigerated transport. The industry has been growing at a CAGR of 20% for the last three years. Cold stores are the major revenue contributors of the Indian cold chain industry.

Â&#x160; ]Â&#x2014;      ~8 to 10% of the cold chain industry market Â&#x160; Â&#x161;Â&#x203A;<        { have capacity below 1,000 MT Â&#x160; Â&#x203A;4<  {[     capacity is contributed by the states of Uttar Pradesh and West Bengal Â&#x160; =       11% of what is produced can be stored.

Â&#x2018;Â&#x2122;Â&#x192;Â&#x201D;Â&#x2020;Â&#x2022;Â&#x192;Â?Â&#x2018;Â&#x2020;Â&#x2021;Â&#x201D;Â?Â&#x2026;Â&#x2018;Â&#x17D;Â&#x2020;Â&#x2026;Â&#x160;Â&#x192;Â&#x2039;Â? India has seen a dramatic increase in the production of perishable products including fruits, vegetables, meat, poultry    { +       + production with an annual rate of 138 million tons â&#x20AC;&#x201C; and hosts more than 50% of milk product processing. With vegetable production of 280.4 million tons, it ranks second globally and only hosts 6% of total processing. There has also been steady growth in the          potential. Current cold storage capacity in India totals 31.8 million tons. Growth has averaged 3 to 4% over the past 10 years, and 10.5 mil- lion tons of space was created in the last seven years. Ownership is mainly in the private sector, with the public and cooperative sectors only comprising 10% of capacity. The sectorâ&#x20AC;&#x2122;s value is estimated at $6.5 billion (USD) and market growth has averaged between 15 to 20%. This pace is expected to be www.foodnbeveragesprocessing.com

A modern cold chain uses climate control technology and modern packaging and handling, from the time of harvest of the produce to the point of sale. In such a supply chain, the produce is maintained in a controlled climate environment from the stage of harvest till the point of purchase (read retail stores). The controlled climate environment reduces the rate of metabolism in harvested Fruits & Vegetables, hence extending the shelf life of the produce. Whilst the degree of life extension due to controlled environment varies from one fruit/vegetable to another, the impact     = +   environment across the chain accelerates the rate of decay. Thus, modern cold chains are designed to start right from the farms. The produce is pre-cooled within an hour of harvest to suck out the farm heat from the produce and retard decay. Transportation is in reefer trucks, storage

43

is in controlled climate warehouses, and retailing is through refrigerated shelves. Such a supply chain not only reduces value loss and damages across the chain it also enhances the life of the produce. Life extension allows the stakeholders a couple     â&#x20AC;&#x201C; temporal arbitrage and geographic arbitrage. Temporal arbitrage is the buying of the produce when the prices are low, and selling when the prices are high. Geographic arbitrage, however, is buying the produce where the prices are low and selling where the prices are high. With short shelf lives, both the opportunities cannot be tapped - however life extension opens windows to these opportunities. With a large number of global food and retail chains targeting the India markets, FDI in retail is just around the corner and is likely to be implemented soon. Then government is also promoting the food safety and security bill that would further demand storage and cold chain facilities in order to reduce the amount of food wastage. References 1. https://www.prnewswire.com/newsreleases/indian-cold-chain-industryoutlook-2022-300386897.html 2. http://www.coolingindia.in/blog/ post/id/13496/indian-cold-chain--anemerging-industry 3. http://drona.csa.iisc.ac.in/~nv/ Mypublications/Books/GLAMSBook.pdf 4. https://www.techsciresearch.com/ news/61-cold-chain-market-in-india-setto-cross-rs-6400-crores-us-11-billionby-2017.html FOOD & BEVERAGES PROCESSING


44

WAREHOUSING & LOGISTICS

Right Supply Chain Solutions in Horeca A DEEP DIVE INTO INNOVATIONS IN OPERATIONS BY SHRIDHAR UPADHYAY, CHIEF SUPPLY CHAIN OFFICER, GATI

A

s per the India food service report published by the National Restaurant Association of India, the Restaurant sector is valued at $46.46 billion and is expected to grow to $75 billion by 2021, with Compound annual growth rate of 10 percent. The report states that the share of organized market is 33 percent and in terms of market segments, Quick Service Restaurants (QSR) and Casual Dine-in formats account for 74 percent of the total market, while CafĂŠs make up 12 percent, and Fine Dining, Pub Bars Clubs & Lounges (PBCL) comprise the rest.

While the Supply Chain Management approach is well established in sectors like manufacturing, the concept of Supply chain collaboration with logistics service providers has few takers within the hospitality sector. In fact, a recent survey at a global hospitality  *        reported using logistics providers to assist them in managing their costs. This, despite supply chain being crucial to the very heart of hospitality, the SERVICE factor. With domestic hospitality industry experiencing a slowdown of sorts, the pressure on overall margins is leading hoteliers to focus on stringent cost-cutting measures, from hotel menu reengineering to use of energy-saving light bulbs. While such actions offer shortterm respite, transforming supply chain practices offer longer-term operational        Gati, through its association with a leading hotel chain over the past, we have demonstrated that supply chain partnerships        { the process, Gati has broken new ground by pioneering this model successfully in India and has progressed from a traditional express distribution provider to an end-to-end supply chain partner for our client.

Â&#x160;Â&#x2021;Â&#x160;Â&#x192;Â&#x17D;Â&#x17D;Â&#x2021;Â?Â&#x2030;Â&#x2021; The client was directly involved in procurement, inventory management and logistics, and each hotel was individually FOOD & BEVERAGES PROCESSING

responsible for ordering supplies and storing inventory. Lead time uncertainties and runaway expenses at the admin level due to replication of effort were adding to the cost and complexity of managing that side of the business. It was becoming increasingly clear that decentralized management of this function was becoming too expensive and replenishment was still unreliable, despite the number of people involved in this function. Issues that were a result of inconsistent inventory planning such as high levels of inventory and frequent stock outs abounded. The other key problem area was that to meet the supplierâ&#x20AC;&#x2122;s minimum order quantity, the hotels had to order several months of inventory and bear the cost of storing all of that excess product rather than ordering according to their actual consumption patterns. As per the India food service report published by the National Restaurant Association of India, the Restaurant sector is valued at $46.46 billion and is expected to grow to $75 billion by 2021, with Compound annual growth rate of 10 percent. The report states that the share of organized market is 33 percent and in terms of market segments, Quick Service Restaurants (QSR) and Casual Dine-in formats account for 74 percent of the total market, while CafĂŠs make up 12 percent, and Fine Dining, Pub Bars Clubs & Lounges (PBCL) comprise the rest.

Â&#x160;Â&#x2021;Â&#x2018;Â&#x17D;Â&#x2014;Â&#x2013;Â&#x2039;Â&#x2018;Â? The foremost consideration that made such a partnership possible was that the client understood that in order to focus more on the core competency of their business and make customer experiences more memorable, they would have to outsource the procurement and delivery of all their products, the regular and uninterrupted supply of which is critical to ensure that customers check out of the hotel with smile on their faces. With a view to reduce this complexity, Gati

interposed itself between the vendors and the hotels, providing a one stop shop for ordering and holding inventory, and dispatching it to all the hotels. Our vision was to optimize our ordering strategy so that we hold exactly the right amount of product to service all hotels, while balancing our storage and transportation costs to minimize the total logistics expenditure. Through this, our aim was to insulate the hotels from the supply side entirely, eliminating supply bottlenecks and chances that guests will walk away disappointed when a product is out of stock. Based on forecast data provided by all the properties, Gati develops inventory plans, and then sources materials from the approved vendors in bulk. We then store the material in warehouses strategically located close to hotel clusters in the major cities and towns, and dispatch them to hotels based on agreed delivery frequenciesâ&#x20AC;&#x201D;enabling optimized inventory levels within the supply chain, improved delivery lead times, more inventory turns, and reduced ordering and holding costs. Keeping the Market potential and challenges in mind GATI has developed an integrated model which includes Distributor, Forecasting, Order $ Â&#x153;       Â&#x153;  mile) and Quality Warehouse Handling. GATI will do an End to End Service - right from taking FSSAI License for warehousing, Â? {  K  Coordinating with HORECA customers for order consolidation, Placing Orders with vendors, Inventory Planning and Managing the Health and Safety Standards of Warehousing and Inventory Ownership.

Â&#x160;Â&#x2021;Â&#x2021;Â?Â&#x2021;Ď?Â&#x2039;Â&#x2013;Â&#x2022; We are now more than a year into the operations, and our collaborative approach has shown positive results in the major supply chain pain points. There has been www.foodnbeveragesprocessing.com


WAREHOUSING & LOGISTICS

45

       

  the hotel properties, by a cumulative 25%. Also, though forecasts can never be a 100% accurate, we have imparted continuous training on the demand forecasting process to the hotels which has resulted in reduction in the percentage forecast error by half and the leading hotels are now running at forecast accuracy above 70%. Â&#x160; Â&#x2018; Â&#x2014; *    helped reduce delivery lead time to hotels Â&#x160; Â&#x2C6;        point of contact for procurement Â&#x160; Â&#x2026; *+        reduction in excess inventory buffer at hotels Â&#x160; {  

  in the supply chain and reduced logistic costs Â&#x160; {    centralized warehouse as well as at hotels Â&#x160; Â&#x2C6;     building inventory visibility across our warehouses Â&#x160; Â&#x2018;        

   *   demand and meet exceptional demand for fast movers

Â&#x2018;Â?Â&#x2026;Â&#x17D;Â&#x2014;Â&#x2022;Â&#x2039;Â&#x2018;Â? India has remained a preferred tourist Â&#x192;Â?Â&#x2020;Â&#x160;Â&#x2039; Â&#x2014;Â&#x2013;Â&#x2018;Â?Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x2022; Â&#x2DC;Â&#x2013; Â&#x2013;Â&#x2020; Indiaâ&#x20AC;&#x2122;s No.1 Entrance Automation and Loading Bay Equipment Company offers High Speed Freezer

G Doors

Prime Freezer Doors are designed and manufactured by Gandhi Automations are sturdy, dependable and are the ideal solution where temperature control is critical and safety concerns are at a premium. The doors are manufactured with European

destination for global travellers, which has been prompting a greater push by domestic and foreign hospitality brands to increase their presence in the country, especially in preferred destinations. There is already a high level of competition in the current structure, *       occupancy. The race will be ultimately decided by who manages to build a competitive edge within their operations     

 *    *  supply chain activities and collaboration with logistics providers should be viewed as tactics for achieving competitive advantage in hospitality industry.

As in our case, gradual decline in overall inventory levels with increasing sales value depicts better use of working capital and more inventory turns, hence helping drive the overall costs in the hotel supply chain. In short, better management of

Gati is a leader in end to end supply chain solutions, and has a number of service offerings such as Express Distribution, Warehousing Solutions, M-VATS (Bulk Load, Point to Point), Cold Chain Solution, !

 "  #$ %

' # Freight Forwarding, and Trading Solutions. Gati serves the top leading organizations across FMCG, Auto, Textile, Engineering, Pharma, IT, Retail, Electrical Electronics among others. For more information and updates, please visit the website www.gati. com or write to businessenquiry@gati.com.

collaboration and technology with innovative and creative engineering.

Freezer Door has special double curtain construction with space in-between.

The high operating speed combined with an 

  Â&#x2014;     *      Q duty motor : 400V three phase, opening speed upto 2.5 m/s with inverter system. Can be equipped with transparent PVC vision windows. Suitable for both positive and negative temperature, operating temperature range +5 to -350 C. Prime

High Speed Freezer Doors are the ideal solution for internal heating system provided within the guide prevents ice formatting even during intensive cooling and effectively operate in any situation, Innovative insulated curtain with        

for additional saving on energy costs. High Speed Freezer Doors have revolutionary soft bottom edge and sensor combine to ensure operator safety at all times. Â&#x2018;Â&#x201D;Â&#x2C6;Â&#x2014;Â&#x201D;Â&#x2013;Â&#x160;Â&#x2021;Â&#x201D;Â&#x2020;Â&#x2021;Â&#x2013;Â&#x192;Â&#x2039;Â&#x17D;Â&#x2022;Â&#x2026;Â&#x2018;Â?Â&#x2013;Â&#x192;Â&#x2026;Â&#x2013;ÇŁ Gandhi Automations Pvt Ltd Chawda Commercial Centre Link Road, Malad (W) Mumbai â&#x20AC;&#x201C; 400064, India Off : +91 22 66720200 / 66720300 (200 Lines) Fax : +91 22 66720201 Email : sales@geapl.co.in Website : www.geapl.co.in

www.foodnbeveragesprocessing.com

FOOD & BEVERAGES PROCESSING


46

WAREHOUSING & LOGISTICS in stores to compete with online offerings means more competition for shelf space. And as retailers try to provide what consumers want, theyâ&#x20AC;&#x2122;ve expanded their inventory to include more brands. To manage this, theyâ&#x20AC;&#x2122;re placing smaller orders and adding deliveries. A retailer that used to place a 30-pallet order every week may now require four pallets every day of the week instead, because theyâ&#x20AC;&#x2122;re working with three times as many companies all selling the same product.

Frozen Consolidation Gains Popularity in Evolving Retail World

T

he world of frozen food shipping      last few years, as many frozen food companies look to inventory consolidation to help gain an advantage in a growing but changing market. A study by Grand View Research estimates that the frozen food market will reach $72.98 billion by 2024, and yet, while the market for frozen foods is growing, order sizes arenâ&#x20AC;&#x2122;t. There are several contributing factors to this trend, including changing consumer demands and e-commerceâ&#x20AC;&#x2122;s growing presence, in addition to greater retail restriction and harsher penalties. However, the right consolidation model can help shippers achieve greater supply chain         improve service.

Â&#x160;Â&#x192;Â?Â&#x2030;Â&#x2039;Â?Â&#x2030;Â&#x2018;Â?Â&#x2022;Â&#x2014;Â?Â&#x2021;Â&#x201D;Â&#x2021;Â?Â&#x192;Â?Â&#x2020;Â&#x2022; ^         turned to frozen foods for many mealsâ&#x20AC;&#x201D; Â&#x2014; *   +  *    +    Â&#x2021; mixed meals for family dinner. But thatâ&#x20AC;&#x2122;s changing. Today, convenience is king, and healthy options arenâ&#x20AC;&#x2122;t far behind on consumersâ&#x20AC;&#x2122; wish lists. On-the-go packaging has never been more popular. Millennials and young families have jam-packed schedules, which means food FOOD & BEVERAGES PROCESSING

needs to be ready fast. But unlike previous generations, todayâ&#x20AC;&#x2122;s consumers still expect their grab-and-go options to be healthy ones. More than ever before, consumers are making thoughtful food choices based on ingredients, source, company story       = Â&#x2014; foods that are capitalizing on this trendâ&#x20AC;&#x201D; especially disruptorsâ&#x20AC;&#x201D;are seeing growth. Meatless meats, gluten-free bread and low-calorie ice cream are just a few of the products that are gaining popularity across the United Statesâ&#x20AC;&#x201D;due in large part          that consumers crave.

ÇŚÂ&#x2026;Â&#x2018;Â?Â?Â&#x2021;Â&#x201D;Â&#x2026;Â&#x2021;Â&#x201D;Â&#x2039;Â&#x2DC;Â&#x2021;Â&#x2022;Â&#x2018;Â?Â&#x2019;Â&#x2021;Â&#x2013;Â&#x2039;Â&#x2013;Â&#x2018;Â&#x201D;Â&#x2022; Startup companies trying to meet the need for healthy, convenient foods are sprouting up and taking their fair share of the market every day. And these disruptors can quickly gain regional and national footholds, thanks to the rising popularity of e-commerce. Online shopping that comes with two-hour delivery windows has blown apart old expectations of shopping. When you can sit on your couch and pick out a specialty brand of ice cream to have delivered, why would you drive to the store only to be able to pick from one or two brands? The demand for more product diversity

Â&#x2021;Â&#x2013;Â&#x192;Â&#x2039;Â&#x17D;Â&#x2021;Â&#x201D;Â&#x2021;Â&#x201C;Â&#x2014;Â&#x2039;Â&#x201D;Â&#x2021;Â?Â&#x2021;Â?Â&#x2013;Â&#x2022;Â&#x192;Â?Â&#x2020; Â&#x2021;Â?Â&#x192;Â&#x17D;Â&#x2013;Â&#x2039;Â&#x2021;Â&#x2022; Frozen transportation isnâ&#x20AC;&#x2122;t all about the transportation costs anymore. Now your soft costs can have a real impact on margins. When you fail to meet retailer requirements, you can expect to pay. Retailer fees for failing to stay compliant are rising; some retailers have even started            =             transportation costs to improve service and reliability levels might actually save your company money. =       {   every month retailers send out new fees,       ^ 

impacted by these costs are third-party logistics providers (3PL), whoâ&#x20AC;&#x2122;ve rapidly seen more stringent on-time expectations and narrowing delivery windows. Beyond just being on time for delivery appointments, retailers also are shrinking those delivery windows to make time for the deliveries theyâ&#x20AC;&#x2122;re expecting from more brands. The ever-changing expectations +        shippers that need to deliver even more often.

Â&#x2014;Â&#x2022;Â&#x2013;ÇŚÂ&#x2039;Â?ÇŚÂ&#x2013;Â&#x2039;Â?Â&#x2021;Â?Â&#x2DC;Â&#x2039;Â&#x201D;Â&#x2018;Â?Â?Â&#x2021;Â?Â&#x2013; Frozen food shippers are living in a just-intime (JIT) world, and it changes everything. Plain and simple. It no longer matters that your frozen product has a year-long shelf life if the retailer youâ&#x20AC;&#x2122;re delivering to expects new deliveries every week. Luckily, frozen food companies have it slightly easier than fresh food companies when it comes to transporting goods www.foodnbeveragesprocessing.com


WAREHOUSING & LOGISTICS

and still meeting retailer requirements. Transporting consolidated frozen products can be simpler than refrigerated products because freshness isnâ&#x20AC;&#x2122;t at stake. Trucks are kept in a frozen state, and as long as the truck maintains one set temperature, the products arenâ&#x20AC;&#x2122;t likely at risk for going bad. Not to mention that refrigerated products have varying temperature windows, which can make consolidation across products   Â&#x2013;     

Â&#x201D;Â&#x2018;Â&#x153;Â&#x2021;Â?Â&#x2018;Â?Â&#x2022;Â&#x2018;Â&#x17D;Â&#x2039;Â&#x2020;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x160;Â&#x2039;Â&#x2019;Â&#x2019;Â&#x2039;Â?Â&#x2030; The right consolidation model is one way to support frozen orders and achieve greater       leading to reduced costs and improved service to retailers. When implementing a strong consolidation strategy, there are several things to keep in mind: Č&#x2C6; Â?Â&#x2DC;Â&#x2021;Â?Â&#x2013;Â&#x2018;Â&#x201D;Â&#x203A; Â&#x17D;Â&#x2021;Â&#x2DC;Â&#x2021;Â&#x17D;Â&#x2022; Â&#x2026;Â&#x192;Â? Â&#x201E;Â&#x2021; Â&#x2014;Â&#x2022;Â&#x2021;Â&#x2020; Â&#x2013;Â&#x2018; Â&#x203A;Â&#x2018;Â&#x2014;Â&#x201D; Â&#x192;Â&#x2020;Â&#x2DC;Â&#x192;Â?Â&#x2013;Â&#x192;Â&#x2030;Â&#x2021;Ǥ JIT requires tight inventory controlâ&#x20AC;&#x201D;at every step in the process. However, frozen food companies often miss the opportunity to leverage inventory levels; they tend to spread inventory out across multiple locations that are near current retailers. However, this is a strategy for highly perishable freight and less perishable foods often receive fewer      {   central inventory location allows you to leverage volumes and drive inventory   * *   quality. www.foodnbeveragesprocessing.com

Č&#x2C6; Â&#x2018;ÇŚÂ&#x2039;Â&#x2013;ÇŚÂ&#x203A;Â&#x2018;Â&#x2014;Â&#x201D;Â&#x2022;Â&#x2021;Â&#x17D;Â&#x2C6; Â&#x2C6;Â&#x201D;Â&#x2018;Â&#x153;Â&#x2021;Â? Â&#x2026;Â&#x2018;Â?Â&#x2022;Â&#x2018;Â&#x17D;Â&#x2039;Â&#x2020;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â? Â&#x201D;Â&#x2021;Â&#x201C;Â&#x2014;Â&#x2039;Â&#x201D;Â&#x2021;Â&#x2022; Â&#x2022;Â?Â&#x2039;Â&#x17D;Â&#x17D;Ǥ Consolidating frozen foods relies on large volumes to make it successfulâ&#x20AC;&#x201D;especially when retailer expectations are so high. When retailers expect deliveries every week and in a small window, building your own loads      Trying to send one truck thatâ&#x20AC;&#x2122;s only 60 percent full isnâ&#x20AC;&#x2122;t cost-effective. Then further expecting it to make multiple retail stops in a row and hit every delivery appointment isnâ&#x20AC;&#x2122;t going to work well. A provider that has several customers all with small orders that are shipping to the same retail location can make a single consolidation appointment and be far more successful.

47

Â&#x160;

Â&#x2019;Â&#x2021;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2021; Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160; Â&#x2026;Â&#x2018;Â?Â&#x2022;Â&#x2039;Â&#x2022;Â&#x2013;Â&#x2021;Â?Â&#x2026;Â&#x203A;Ǥ Even the largest retailer will let you choose what day to deliver, but they then expect you to consistently deliver on       ** Frozen consolidators that have high enough volumes can help match production cycles and transit times to delivery expectationsâ&#x20AC;&#x201D;tender on this day, ship within this window, and deliver on this day as planned.

Â&#x160;

Â&#x201D;Â&#x2018;Â&#x2DC;Â&#x2039;Â&#x2020;Â&#x2021;Â&#x2DC;Â&#x2039;Â&#x2022;Â&#x2039;Â&#x201E;Â&#x2039;Â&#x17D;Â&#x2039;Â&#x2013;Â&#x203A;Â&#x2013;Â&#x2018;Â&#x2018;Â&#x201D;Â&#x2020;Â&#x2021;Â&#x201D;Â&#x2022;Â&#x192;Â?Â&#x2020;Â?Â&#x2021;Â&#x203A; Â&#x2019;Â&#x2021;Â&#x201D;Â&#x2C6;Â&#x2018;Â&#x201D;Â?Â&#x192;Â?Â&#x2026;Â&#x2021;Â&#x2039;Â?Â&#x2020;Â&#x2039;Â&#x2026;Â&#x192;Â&#x2013;Â&#x2018;Â&#x201D;Â&#x2022;Č&#x2039; Â&#x2022;Č&#x152;Ǥ The concept of delivering both in full and on time is a hot topic across all supply chainsâ&#x20AC;&#x201D;especially for temperaturecontrolled foods. The only way to achieve it consistently is with clear visibility. Visibility seems like a selfexplanatory requirement, yet it still is a challenge for some providers to deliver. You should know exactly where each of your consolidated orders are in transitâ&#x20AC;&#x201D;whether theyâ&#x20AC;&#x2122;re waiting pickup, in motion or meeting a delivery window.

If the frozen food consolidators youâ&#x20AC;&#x2122;re looking at (or are already working with) arenâ&#x20AC;&#x2122;t able to provide this level of service,       

Â&#x2018;Â&#x2018;Â?Â&#x2C6;Â&#x2018;Â&#x201D; Â?Â?Â&#x2018;Â&#x2DC;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â? The growth of the frozen food market shows frozen foods are by no means disappearing. But the same changes that are affecting the retail sector at large are   Â&#x2014;  

Â&#x2018;Â&#x2013;Â&#x17D;Â&#x17D;Â&#x201D;Â&#x2018;Â&#x2DC;Â&#x2039;Â&#x2020;Â&#x2021;Â&#x201D;Â&#x2022;Â&#x201D;Â&#x2021;Â&#x201C;Â&#x2014;Â&#x192;Â&#x17D; Maintaining a central inventory location relies on nationwide provider coverage; regional carriers often canâ&#x20AC;&#x2122;t compare. A provider with strong retail relationships that already is regularly shipping through these channels will have the most to offer. At the bare minimum, a quality frozen foods consolidator should offer the following: Â&#x160;

Â?Â&#x2020;Â&#x2021;Â&#x201D;Â&#x2022;Â&#x2013;Â&#x192;Â?Â&#x2020;Â&#x201D;Â&#x2021;Â&#x201C;Â&#x2014;Â&#x2039;Â&#x201D;Â&#x2021;Â?Â&#x2021;Â?Â&#x2013;Â&#x2022;ÇĄÂ&#x192;Â?Â&#x2020;Â&#x2018;Â&#x2C6;Â&#x2C6;Â&#x2021;Â&#x201D; Â&#x192;Â&#x2C6;Â&#x192;Â&#x2039;Â&#x201D;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2021;Ǥ Your provider should offer a fair rate paired with quality service. Make sure your provider understands all retailer requirements to avoid       =  rate that delivers late and results in fees isnâ&#x20AC;&#x2122;t a fair rate anymore.

What the space looks like in the future is hard to predict, but itâ&#x20AC;&#x2122;s safe to say that more products will try to capitalize on the â&#x20AC;&#x153;convenienceâ&#x20AC;? and â&#x20AC;&#x153;healthyâ&#x20AC;? aspects that todayâ&#x20AC;&#x2122;s consumers want and demand. Those who are truly successful in the space will have supply chains that  +     Â&#x2013; than paying them out as retail fees and   Linus Kalenze is the director of consolidation at C.H. Robinson, a Fortune 500 provider of multimodal transportation services and third-party logistics. Source :foodlogistics.com FOOD & BEVERAGES PROCESSING


48

CORPORATE HAPPENINGS

tna Unveils Industryâ&#x20AC;&#x2122;s First Vibratory Chip Sizer At Gulfood Manufacturing tna has announced the launch of the tna  ÂŽ Â?$Â&#x2018;Â&#x2C6; Â&#x161;  * [    Â&#x2014; that uses vibratory motion to separate large from small chips to maximise +        ÂŽ VMCS 3 is ideal for a wide range of fried snack products, such as potato chips, but also fruit and other root vegetable chips. The systemâ&#x20AC;&#x2122;s unique pan design ensures that each chip is sized, sorted and gently transported along the line for     * *  breakage. Contrary to conventional systems that employ rotary motion to separate the chips,     Â?$Â&#x2018;Â&#x2C6; Â&#x161;     to limit maintenance requirements and gently convey product across a cascading chip-sizing screen, mounted on a shallow conveying pan. Smaller chips pass through the screen to the lower level and larger chips will continue on the higher level, each one continuing on separate conveyors towards their designated bagging station. The removable screen is designed in such a way that it maintains product quality and ensures no product blockages during sizing. Integrated product-divert gates can act as an effective bypass feature when sorting is not required.     Â?$Â&#x2018;Â&#x2C6; Â&#x161;[   chip-sizing screens can be customised for various sizes to accommodate a wide

range of ratios between small and large chips. Each screen can be easily removed within just a couple of minutes thanks to tnaâ&#x20AC;&#x2122;s unique quick-release mechanism, offering snack manufacturers maximum      Â&#x2014;  [ simple, yet highly effective design further ensures that all parts are easily accessible to facilitate cleaning and maintenance procedures, reducing downtime and delivering superior equipment reliability. â&#x20AC;&#x153;Chip sizers play a vital role in maximising    +   small bag packaging systems,â&#x20AC;? comments Roger Treacher, group product manager â&#x20AC;&#x201C; conveying at tna. â&#x20AC;&#x153;Ensuring that the right size product ends up in the right size bag is not only important for packaging performance, but also for end consumer satisfaction. Nobody wants to open their 

+       chips in it, or the other way around! Our    Â?$Â&#x2018;Â&#x2C6; Â&#x161;      {[       Â&#x2014;   market that uses vibratory motion to size, separate and gently transport the product with minimum breakage.â&#x20AC;?     Â?$Â&#x2018;Â&#x2C6; Â&#x161;      standard (600mm/24â&#x20AC;? width) and larger pan sizes (750mm/30â&#x20AC;? width) and can be seamlessly integrated with tnaâ&#x20AC;&#x2122;s wide          including horizontal and vibratory motion

   +     Q$ Â&#x161;      Â?$ Â&#x161;

Â&#x201E;Â&#x2018;Â&#x2014;Â&#x2013;Â&#x2013;Â?Â&#x192; tna is a leading global supplier of integrated food processing and packaging solutions with 35 years of industry experience and over 14,000 systems installed across more than 120 countries. The company provides a comprehensive range of products including materials handling, processing, cooling and freezing, coating, distribution, seasoning, weighing, packaging, inserting and labelling, metal detection,          also offers a variety of production line controls integration & SCADA reporting options, project management and training. tnaâ&#x20AC;&#x2122;s unique combination of innovative technologies, extensive project management experience and 24/7 global support ensures customers achieve faster,            the lowest cost of ownership. For further information, please contact: Ms. Wiebke Thiel tna solutions Pty Ltd., 24 Carter Street, Sydney Olympic Park NSW, 2127, Australia Tel +61 412 366 379 Fax +61 297 482 970 Email wiebke.thiel@tnasolutions.com or visit www.tnasolutions.com

FOOD & BEVERAGES PROCESSING

www.foodnbeveragesprocessing.com


CORPORATE HAPPENINGS

49

HRS Showcases Comprehensive Food & Beverage Processing Technology at Gulfood Manufacturing Dubai 2017 Â&#x2014;Â?Â&#x2021;ÇĄ Â&#x2018;Â&#x2DC; Í´ÇĄ ʹͲͳ͚ǣ HRS Process Systems Ltd. (HRS PSL), part of HRS Group, UK, one of Indiaâ&#x20AC;&#x2122;s leading heat transfer specialists participated in Gulfood Manufacturing Dubai 2017, one of the prominent event for the food & beverage processing industry. The expo was held at Dubai World Trade Centre 31st October to 2nd November ʹͲͳ͚. At this event, HRS PSL exhibitied their energy       systems: ECOFLUX* Corrugated Tube Heat Exchanger, HRS Funke Plate Heat Exchangers, Unicus Scraped Surface Heat Exchanger and a wide range of heat exchanger based systems applied for range of processes throughout the industry sectors. HRS showcased advanced systems like the HRS Monobloc Aseptic Steriliser cum Filler, single and multiple effect Evaporation systems for the fruit pulp and juice processing industry. These systems have enabled processing in a way that has almost doubled the shelf life at the same time retention of nutritive value of end product. Our innovative systems such as Unicus Scraped Surface Heat Exchanger and HRS ParaDice* with Hygienic Piston Pump ensure processing of viscous and particulate foods, ready-to-eat foods without damage to the foods. Our customers in processing industry are adapting to the        processed, hygienic and nutritious foods, have shown a good deal of interest for our UHT processing, nutraceutical and infant food processing pilot and turnkey systems. At Gulfood Manufacturing Dubai, HRSâ&#x20AC;&#x2122; showcased comprehensive turnkey beverage processing lines which are especially of interest to large beverage producers, many of whom are huge conglomerates in the market           

high production capacity demands. These systems are integrated to process single or multi-fruit processing lines and are installed at some of the esteemed companies in India and international geographies. Recently, some of the Mega Food Parks, under the â&#x20AC;&#x2DC;Make In Indiaâ&#x20AC;&#x2122; initiative of the Government of India have entrusted HRS for their fruit/ food www.foodnbeveragesprocessing.com

processing technology requirements. Â&#x2019;Â&#x2021;Â&#x192;Â?Â&#x2039;Â?Â&#x2030; Â&#x2018;Â? Â&#x2013;Â&#x160;Â&#x2021; Â&#x2026;Â&#x2018;Â?Â&#x2019;Â&#x192;Â?Â&#x203A;ÇŻÂ&#x2022; Ď?Â&#x2039;Â&#x201D;Â&#x2022;Â&#x2013; Â&#x2013;Â&#x2039;Â?Â&#x2021; Â&#x2019;Â&#x192;Â&#x201D;Â&#x2013;Â&#x2039;Â&#x2026;Â&#x2039;Â&#x2019;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â? Â&#x2039;Â? Â&#x2014;Â&#x17D;Â&#x2C6;Â&#x2018;Â&#x2018;Â&#x2020; Â&#x192;Â?Â&#x2014;Â&#x2C6;Â&#x192;Â&#x2026;Â&#x2013;Â&#x2014;Â&#x201D;Â&#x2039;Â?Â&#x2030; Â&#x2014;Â&#x201E;Â&#x192;Â&#x2039; ʹͲͳ͚ǥ Â&#x201D;Ǥ  Â&#x2018;Â?Â&#x2014;Â&#x17D;Â&#x2020;Â&#x192;Â&#x2022;ÇĄ ÇĄ  Â&#x201D;Â&#x2018;Â&#x2026;Â&#x2021;Â&#x2022;Â&#x2022; Â&#x203A;Â&#x2022;Â&#x2013;Â&#x2021;Â?Â&#x2022; Â&#x2013;Â&#x2020;Ǥ Â&#x2022;Â&#x192;Â&#x2039;Â&#x2020;ÇŁ â&#x20AC;&#x153;HRS is one of the leading technology providers to the food sector with focus on fruit, beverage, milk and allied segments. Our heat transfer        processing including aseptic processing, in fruit pulp, beverage, dairy and special sectors such as ready-to-eat, nutraceuticals. Gulfood Manufacturing Dubai 2017 has provided us with a good platform to connect with companies in West Asia and Africa. Our application engineering and solutions have been well appreciated by Customers. We are committed to our Customers for quality product, performance satisfaction and   This edition of Gulfood Manufacturing Dubai saw companies from African continent, Dubai Sharjah in UAE, India, Pakistan, Europe and many more attending the event. Many leading multinational companies have shown keen interest in HRSâ&#x20AC;&#x2122; processing lines.

Â&#x2020;Â&#x2039;Â&#x2013;Â&#x2018;Â&#x201D;Â&#x2022;Â?Â&#x2018;Â&#x2013;Â&#x2021; Â&#x201E;Â&#x2018;Â&#x2014;Â&#x2013; ÇŁ HRS Process Systems Ltd., (HRS) part of UK based HRS Group, is one of the leading heat transfer specialist that operates at the forefront of thermal processing technology. Established in 2003, with headquarters in K QÂ&#x2026;Â&#x2C6;  +   across major metro cities of India along with the group companies in UK, Spain, USA, Malaysia, Australia and New Zealand. HRS offers effective heat transfer solutions for an extensive range of processing applications across a spectrum of industry sectors like Oil & Fats, Food & Beverage, Nutraceuticals, Dairy, Sugar, Breweries and Distilleries, Pharmaceuticals, Chemical, Oil & Fats, Fertilizer, Cement, Steel, Power, Agro Chemical, OEM (Original Equipment Manufacturers), Paint, Paper & Pulp, Textile, Automotive, Food & Beverage, Sugar,

Breweries and Distilleries, are among others. Pioneers in the revolutionary corrugated tube technology for the process industry, HRS offers innovative technology of international global standard for thermal processing like corrugated tube heat exchangers, plate heat exchangers, hot water systems Heat exchangers based systems, evaporators, systems for food/fruit/beverage processing, along with various food processing systems, Â&#x2018;{K       

 technologies. QÂ&#x2026;Â&#x2C6;  {Â&#x2C6;] ÂĄ""Â&#x201D;`""!    with ASME â&#x20AC;&#x2DC;Uâ&#x20AC;&#x2122; (The American Society of Mechanical Engineers), NBBI (The National Board of Boiler & Pressure Vessel Inspectors), HTRI (Heat Transfer Research, Inc.) and NSIC-CRISIL accreditations. Â&#x2018;Â&#x201D;Â?Â&#x2018;Â&#x201D;Â&#x2021;Â&#x2039;Â?Â&#x2C6;Â&#x2018;Â&#x201D;Â?Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?ÇĄÂ?Â&#x2039;Â?Â&#x2020;Â&#x17D;Â&#x203A;Â&#x2026;Â&#x2018;Â?Â&#x2013;Â&#x192;Â&#x2026;Â&#x2013;ÇŁ Â&#x201D;Â&#x2018;Â&#x2026;Â&#x2021;Â&#x2022;Â&#x2022;Â&#x203A;Â&#x2022;Â&#x2013;Â&#x2021;Â?Â&#x2022;Â&#x2013;Â&#x2020; 201/202 Karan Selene, 851 Bhandarkar Instt Rd, Pune - 411004. Tel: 020 25663581/82/ 66047894 Email: info@hrsasia.co.in Web: www.hrsasia.co.in FOOD & BEVERAGES PROCESSING


50

CORPORATE HAPPENINGS FieldFresh Brings Authentic Oriental Flavours to India through Strategic Partnership with Japanese Brand KIKKOMAN Íť Ć&#x152;Ĺ?ĹśĹ?Ć?Ç Ĺ˝Ć&#x152;ĹŻÄ&#x161;Í&#x203A;Ć?EĹ˝Í&#x2DC;Ď­^Ĺ˝Ç&#x2021;Ć?Ä&#x201A;ĆľÄ?Ä&#x17E;Ä?Ć&#x152;Ä&#x201A;ĹśÄ&#x161;Ć&#x161;Ĺ˝/ĹśÄ&#x161;Ĺ?Ä&#x201A;Ć&#x161;Ĺ˝Ć?Ć&#x161;Ć&#x152;Ä&#x17E;ĹśĹ?Ć&#x161;Ĺ&#x161;Ä&#x17E;ĹśĹ?Ć&#x161;Ć? Ĺ˝Ç&#x20AC;Ä&#x17E;Ć&#x152;Ä&#x201A;ĹŻĹŻÄ?ŽŜÄ&#x161;Ĺ?ĹľÄ&#x17E;ĹśĆ&#x161;Ć?Ć&#x2030;Ĺ˝Ć&#x152;Ć&#x17E;ŽůĹ?Ĺ˝Ĺ?ĹśĆ&#x161;Ĺ&#x161;Ä&#x17E;ĹľÄ&#x201A;Ć&#x152;ĹŹÄ&#x17E;Ć&#x161; Íť Ĺ?ĹľĆ?Ć&#x161;Ĺ˝Ä&#x201A;Ä?Ĺ&#x161;Ĺ?Ä&#x17E;Ç&#x20AC;Ä&#x17E;ĹľÄ&#x201A;Ć&#x152;ĹŹÄ&#x17E;Ć&#x161;ĹŻÄ&#x17E;Ä&#x201A;Ä&#x161;Ä&#x17E;Ć&#x152;Ć?Ĺ&#x161;Ĺ?Ć&#x2030;Ĺ?ĹśĆ&#x161;Ĺ&#x161;Ä&#x17E;Ć&#x2030;Ć&#x152;Ä&#x17E;ĹľĹ?ƾžĹ˝Ć&#x152;Ĺ?Ä&#x17E;ĹśĆ&#x161;Ä&#x201A;ĹŻ Ä?ŽŜÄ&#x161;Ĺ?ĹľÄ&#x17E;ĹśĆ&#x161;Ć?Ć?Ć&#x2030;Ä&#x201A;Ä?Ä&#x17E;Ĺ˝Ç&#x20AC;Ä&#x17E;Ć&#x152;Ć&#x161;Ĺ&#x161;Ä&#x17E;ĹśÄ&#x17E;Ç&#x2020;Ć&#x161;ϯͲϹÇ&#x2021;Ä&#x17E;Ä&#x201A;Ć&#x152;Ć?

F

ieldFresh Foods Pvt Ltd., a Joint venture between Bharti Enterprises } Â&#x201A; $ K Â&#x153;  announced that it has entered into a strategic partnership with the Japanese Heritage Food Brand, KIKKOMAN, to introduce its globally acclaimed Soy Sauce in India.With this partnership, FieldFresh Foods will have the exclusive rights to manufacture and market Kikkoman products in India, thereby strengthening its condiment portfolio in the market. Speaking about the partnership Â&#x201D;ǤÂ&#x192;Â?Â&#x2021;Â&#x2022;Â&#x160; Â&#x160;Â&#x192;Â&#x201D;Â&#x2013;Â&#x2039; Â&#x2039;Â&#x2013;Â&#x2013;Â&#x192;Â&#x17D;ÇĄ Â&#x160;Â&#x192;Â&#x2039;Â&#x201D;Â?Â&#x192;Â?ÇĄ Â&#x2039;Â&#x2021;Â&#x17D;Â&#x2020; Â&#x201D;Â&#x2021;Â&#x2022;Â&#x160; Â&#x2018;Â&#x2018;Â&#x2020;Â&#x2022; Â&#x2DC;Â&#x2013;Ǥ Â&#x2013;Â&#x2020;Ǥ said, â&#x20AC;&#x153;We are delighted to partner with Kikkoman Corporation. This is         *  Governmentâ&#x20AC;&#x2122;s â&#x20AC;&#x2DC;Make in Indiaâ&#x20AC;&#x2122; initiative. We   * ¢++[    the premium oriental condiments segment and our deep consumer understanding of the Indian market will help both the companies to emerge as a leading player in the segment and achieve market leadership in the next 3-5 years.â&#x20AC;? â&#x20AC;&#x153;With a surge in specialized restaurants offering Oriental cuisine, we are expecting the            our B2B business, Mr. Mittal further added. Â&#x201D;Ǥ Â&#x2022;Â&#x192;Â?Â&#x2014; Â&#x2018;Â&#x2030;Â&#x2039; ÇŚ Â&#x2039;Â&#x201D;Â&#x2021;Â&#x2026;Â&#x2013;Â&#x2018;Â&#x201D;ÇĄ Â&#x161;Â&#x2021;Â&#x2026;Â&#x2014;Â&#x2013;Â&#x2039;Â&#x2DC;Â&#x2021; Â&#x2018;Â&#x201D;Â&#x2019;Â&#x2018;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2021; Â&#x2C6;Ď?Â&#x2039;Â&#x2026;Â&#x2021;Â&#x201D; Â&#x2018;Â&#x2C6; Â?Â&#x2013;Â&#x2021;Â&#x201D;Â?Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x192;Â&#x17D; Â&#x2019;Â&#x2021;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x2022; Â&#x2039;Â&#x2DC;Â&#x2039;Â&#x2022;Â&#x2039;Â&#x2018;Â?ÇĄ   added â&#x20AC;&#x153;We are very excited to partner with FieldFresh Foods in India to introduce KIKKOMAN. The partnership will not only allow us to enter the vibrant Indian subcontinent, but also help us build and develop Japanese food culture in the country. KIKKOMAN is committed to promote international exchange of food culture, and with Del Monteâ&#x20AC;&#x2122;s well-established presence in both modern trade (supermarket chains) and foodservice, a tie-up with them allows us to leverage our combined strength which will be enriching for customers. As we continue to promote excellence through our products,

FOOD & BEVERAGES PROCESSING

we are hopeful that the collaboration will familiarize people with Kikkoman offerings            companies in the world. The KIKKOMAN range of products will be manufactured at FieldFresh Foodsâ&#x20AC;&#x2122; state of the art manufacturing facility in Hosur, Tamil Nadu, which was set up with an initial investment of approx. Rs.150 crores in 2009-10. The size of the Indian Soy Sauce market is estimated at INR. 100 Cr in retail and foodservice combined, and is expected to grow at 20% YoY. Given the massive opportunity that the sector presents, Del Monte is targeting to lead the premium oriental condiments category in India over the next 3-5 years. Â&#x201D;ǤÂ&#x2018;Â&#x2030;Â&#x2021;Â&#x2022;Â&#x160;Â&#x2021;Â&#x17D;Â&#x17D;Â&#x192;Â?Â&#x2039;ÇĄÇĄ Â&#x2039;Â&#x2021;Â&#x17D;Â&#x2020; Â&#x201D;Â&#x2021;Â&#x2022;Â&#x160; Â&#x2018;Â&#x2018;Â&#x2020;Â&#x2022; Â&#x2DC;Â&#x2013;Ǥ Â&#x2013;Â&#x2020;Ǥ said, â&#x20AC;&#x153;We have been expanding our oriental condiments portfolio with the combined efforts of Del Monteâ&#x20AC;&#x2122;s global heritage, and now with KIKKOMANâ&#x20AC;&#x2122;s expertise in Japanese cuisine, we are hopeful to expand our footprint in growing the condiments segment. We aim to achieve a market leadership position in the premium oriental condiments segment.â&#x20AC;?

Mr. Yogesh Bellani #G* * .*,

venture between Bharti Enterprises & Â&#x201A; $ K Â&#x153; Â&#x201E;    of â&#x20AC;&#x2DC;Creating Delightful Food Experiencesâ&#x20AC;&#x2122;, FieldFresh Foods offers a range of food and beverage products under the Del Monte brand in India, while exporting fresh and processed vegetables like Baby Corn, Sweet Corn, Chillies, Gherkins, Jalapenos to UK and western Europe. It also exports culinary sauces & condiments to international QSRâ&#x20AC;&#x2122;s  ` +  =  K For fresh produce, FieldFresh Foods has an Agriculture Centre of Excellence (ACE) at Ladhowal, Ludhiana in Punjab, which is one of the largest agricultural R&D facilities of its kind and is spread over 300 acres with  Â&#x2021;Â&#x2021;Â&#x2021;  }    cultivation for vegetables. The Company also has a world class manufacturing and R&D center for Del Monte range of products at Hosur, near Bengaluru. This state-of-theart facility manufactures a range of Fruit Drinks, Sauces, Dips, Dressings, Processed Vegetables and Condiments. The plant has fully integrated and highly automated lines consistently producing high quality products which remain untouched by the human hand.

Â&#x201E;Â&#x2018;Â&#x2014;Â&#x2013; Â&#x2018;Â&#x201D;Â&#x2019;Â&#x2018;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â?ÇŁ Currently, Del Monte in India is present in four categories including Culinary, Beverage, Italian and Packaged Food, and has a strong condiments portfolio of ketchups, mayonnaise, pizza sauces etc. With the growing appetite for Pan Asian cuisine in India, FieldFresh Foods collaborated with KIKKOMAN to expand and strengthen its footprint in the Oriental condiments space, both in retail and in foodservice segments. KIKKOMAN is the number one Japanese Soy sauce brand in the world and one of the global leaders in Oriental condiments. They manufacture and sell soy sauce, soy saucebased seasonings, and foodstuffs worldwide.

Â&#x201E;Â&#x2018;Â&#x2014;Â&#x2013; Â&#x2039;Â&#x2021;Â&#x17D;Â&#x2020; Â&#x201D;Â&#x2021;Â&#x2022;Â&#x160; Â&#x2018;Â&#x2018;Â&#x2020;Â&#x2022;Â&#x2DC;Â&#x2013;ǤÂ&#x2013;Â&#x2020;Ǥǣ FieldFresh Foods Private Limited is a joint

In 1917, the Mogi and Takanashi families (8 families) merged their family-run businesses to form Noda Shoyu Co., Ltd. Shoyu means soy sauce in Japanese. That was the origin of Kikkoman. The companyâ&#x20AC;&#x2122;s name was changed to Kikkoman Shoyu Co., Ltd. in 1964, and again in 1980 to Kikkoman Corporation. Although soy sauce still remains Kikkomanâ&#x20AC;&#x2122;s leading product, Kikkoman today represents much more than soy sauce and has expanded far beyond Japan. Kikkoman Soy Sauce is now produced in the United States, Europe, Singapore and Taiwan as well. As of March 31, 2017, the number of Group companies is about 56, and consolidated net sales is JPY 402,174 million (approximately USD 4,385 million / exchange rate is 1JPY=109.03USD) as of March 31, 2017. www.foodnbeveragesprocessing.com


52

CORPORATE HAPPENINGS 

Innovation in Indian Beverage Space Takes Another Big Leap with the Launch of OMG! Î&#x2022;/ĹśÄ&#x161;Ĺ?Ĺ?Ä&#x17E;ŜŽƾĆ?ĹŻÇ&#x2021;Ä&#x161;Ä&#x17E;Ç&#x20AC;Ä&#x17E;ĹŻĹ˝Ć&#x2030;Ä&#x17E;Ä&#x161;Ć&#x2030;Ć&#x152;Ĺ˝Ä?Ä&#x17E;Ć?Ć?Ć&#x161;Ĺ˝Ä&#x17E;ĹśĆ?ĆľĆ&#x152;Ä&#x17E;Ä&#x17E;Ç&#x2020;Ć&#x161;Ä&#x17E;ĹśÄ&#x161;Ä&#x17E;Ä&#x161;Ć?Ĺ&#x161;Ä&#x17E;ůĨĹŻĹ?ĨÄ&#x17E; Ç Ĺ&#x161;Ĺ?ĹŻÄ&#x17E;ĹľÄ&#x201A;Ĺ?ĹśĆ&#x161;Ä&#x201A;Ĺ?ĹśĹ?ĹśĹ?Ä&#x201A;ĹŻĹŻĹ?Ć&#x161;Ć?ŜƾĆ&#x161;Ć&#x152;Ĺ?Ć&#x;ŽŜÄ&#x201A;ĹŻÇ&#x20AC;Ä&#x201A;ĹŻĆľÄ&#x17E;Ć?Î&#x2022; Î&#x2022;ŽžĆ&#x2030;Ä&#x201A;ĹśÇ&#x2021;Ä&#x201A;Ĺ?ĹľĆ?Ć&#x161;Ĺ˝Ä?Ä&#x201A;Ć&#x2030;Ć&#x161;ĆľĆ&#x152;Ä&#x17E;ώͲϯКžÄ&#x201A;Ć&#x152;ĹŹÄ&#x17E;Ć&#x161;Ć?Ĺ&#x161;Ä&#x201A;Ć&#x152;Ä&#x17E;Ç Ĺ?Ć&#x161;Ĺ&#x161;Ć&#x161;Ĺ&#x161;Ĺ?Ć? Ĺ?ŜŜŽÇ&#x20AC;Ä&#x201A;Ć&#x;ŽŜĹ?ŜŜÄ&#x17E;Ç&#x2020;Ć&#x161;ĎŻÇ&#x2021;Ä&#x17E;Ä&#x201A;Ć&#x152;Ć?Î&#x2022;

Â&#x2021;Â&#x2122; Â&#x2021;Â&#x17D;Â&#x160;Â&#x2039;ÇĄ ͳ;Â&#x2013;Â&#x160; Â&#x2018;Â&#x2DC;Â&#x2021;Â?Â&#x201E;Â&#x2021;Â&#x201D; ʹͲͳ͚ǣ Â&#x2014;Â&#x2013;Â&#x201D;Â&#x2039;Â&#x2026;Â&#x192;Â?Â&#x2021; Â&#x2021;Â&#x2DC;Â&#x2021;Â&#x201D;Â&#x192;Â&#x2030;Â&#x2021;Â&#x2022; Â&#x2DC;Â&#x2013;Ǥ Â&#x2013;Â&#x2020;Ǥǥ a young company committed to creating natural beverages in India announces the launch     Â&#x201E;Â&#x2018;Â&#x2013;Â&#x2013;Â&#x17D;Â&#x2021;Â&#x2020; Â&#x2014;Â&#x2030;Â&#x192;Â&#x201D;Â&#x2026;Â&#x192;Â?Â&#x2021; Â&#x2014;Â&#x2039;Â&#x2026;Â&#x2021;  Ǩ Č&#x2039;Â&#x160; Â&#x203A; Â&#x192;Â?Â?Â&#x192;Č&#x152; Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160; Â&#x192; Â?Â&#x2018;Â?ÇŚÂ&#x201D;Â&#x2021;Â&#x2C6;Â&#x201D;Â&#x2039;Â&#x2030;Â&#x2021;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2021;Â&#x2020; Â&#x2022;Â&#x160;Â&#x2021;Â&#x17D;Â&#x2C6; Â&#x17D;Â&#x2039;Â&#x2C6;Â&#x2021; Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160;Â&#x2018;Â&#x2014;Â&#x2013; Â&#x192;Â&#x2020;Â&#x2020;Â&#x2039;Â?Â&#x2030; Â&#x192;Â?Â&#x203A; Â&#x2026;Â&#x160;Â&#x2021;Â?Â&#x2039;Â&#x2026;Â&#x192;Â&#x17D; Â&#x2019;Â&#x201D;Â&#x2021;Â&#x2022;Â&#x2021;Â&#x201D;Â&#x2DC;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2DC;Â&#x2021;Â&#x2022;Ǥ India so far was only able to consume sugarcane juice through street vendors which was mostly available in an unhygienic environment. But taking innovation to next level, the company worked    

+     of the country by developing an innovative process and technology (patents pending), and present it as the next big beverage revolution. At World Food India, OMG! received immense response from industry experts and consumers, which reinforced its

N

FOOD & BEVERAGES PROCESSING

belief in the growing trend towards healthier, more natural alternatives. OMG! is a sugarcane juice made in a stateof-the-art manufacturing facility. It is packaged in glass bottles with no chemical preservatives, providing the same great taste and nutritional values as fresh sugarcane juice. As an environmentally conscious company, OMG! comes in a ʹ͡Ͳ Â?Â&#x17D; Â&#x201D;Â&#x2021;Â&#x2026;Â&#x203A;Â&#x2026;Â&#x17D;Â&#x192;Â&#x201E;Â&#x17D;Â&#x2021; Â&#x2030;Â&#x17D;Â&#x192;Â&#x2022;Â&#x2022; Â&#x201E;Â&#x2018;Â&#x2013;Â&#x2013;Â&#x17D;Â&#x2021; Â&#x192;Â&#x2013; Â&#x192;Â? Â&#x192;Â&#x2013;Â&#x2013;Â&#x201D;Â&#x192;Â&#x2026;Â&#x2013;Â&#x2039;Â&#x2DC;Â&#x2021;Â&#x2019;Â&#x201D;Â&#x2039;Â&#x2026;Â&#x2021;Â&#x2018;Â&#x2C6; ͜ͲČ&#x20AC;njǤ        +  * avatars â&#x20AC;&#x201C; ÇŚ  Ǩ Â&#x2014;Â?Â&#x2039;Â? Â&#x201D;Â&#x2014;Â&#x2022;Â&#x160; Č&#x201A; Â&#x2014;Â&#x2030;Â&#x192;Â&#x201D;Â&#x2026;Â&#x192;Â?Â&#x2021; Â&#x152;Â&#x2014;Â&#x2039;Â&#x2026;Â&#x2021;Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160;Â&#x2026;Â&#x2014;Â?Â&#x2039;Â?Ď?Â&#x17D;Â&#x192;Â&#x2DC;Â&#x2018;Â&#x2014;Â&#x201D; ÇŚ  Ǩ Â&#x2039;Â?Â&#x2030;Â&#x2021;Â&#x201D; Â&#x201D;Â&#x2018;Â&#x2018;Â&#x2DC;Â&#x2021; Č&#x201A;Â&#x2014;Â&#x2030;Â&#x192;Â&#x201D;Â&#x2026;Â&#x192;Â?Â&#x2021; Â&#x152;Â&#x2014;Â&#x2039;Â&#x2026;Â&#x2021;Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160;Â&#x2030;Â&#x2039;Â?Â&#x2030;Â&#x2021;Â&#x201D;Ď?Â&#x17D;Â&#x192;Â&#x2DC;Â&#x2018;Â&#x2014;Â&#x201D;

Â&#x201E;  +   ~ Beverages Pvt. Ltd is aggressively Â&#x192;Â&#x2039;Â?Â&#x2039;Â?Â&#x2030; Â&#x192;Â&#x2013; ʹnj;Ψ Â?Â&#x192;Â&#x201D;Â?Â&#x2021;Â&#x2013; Â&#x2022;Â&#x160;Â&#x192;Â&#x201D;Â&#x2021; Â&#x2039;Â? Â?Â&#x2021;Â&#x161;Â&#x2013; Â&#x2013;Â&#x160;Â&#x201D;Â&#x2021;Â&#x2021; Â&#x203A;Â&#x2021;Â&#x192;Â&#x201D;Â&#x2022;Ǥ To achieve this growth, the company plans to constantly develop new products through research & development, and increase its current 3 million bottles per month capacity by 5 times over the next 3-5 years. Nutricane is eyeing for a robust channel network of Â&#x2018;Â&#x2DC;Â&#x2021;Â&#x201D; ͳͲǥͲͲͲ Â?Â&#x192;Â&#x152;Â&#x2018;Â&#x201D; Â&#x201D;Â&#x2021;Â&#x2013;Â&#x192;Â&#x2039;Â&#x17D; Â&#x2018;Â&#x2014;Â&#x2013;Â&#x17D;Â&#x2021;Â&#x2013;Â&#x2022;ÇĄ Â&#x2018;Â&#x2DC;Â&#x2021;Â&#x201D; ͜ͲͲ Â&#x2020;Â&#x2039;Â&#x2022;Â&#x2013;Â&#x201D;Â&#x2039;Â&#x201E;Â&#x2014;Â&#x2013;Â&#x2018;Â&#x201D;Â&#x2022; Â&#x192;Â?Â&#x2020; Â&#x2019;Â&#x192;Â&#x201D;Â&#x2013;Â?Â&#x2021;Â&#x201D;Â&#x2022;Â&#x160;Â&#x2039;Â&#x2019;Â&#x2022; Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160; Â&#x192;Â&#x17D;Â&#x17D; Â&#x2013;Â&#x160;Â&#x2021; Â&#x17D;Â&#x2021;Â&#x192;Â&#x2020;Â&#x2039;Â?Â&#x2030; Â?Â&#x2018;Â&#x2020;Â&#x2021;Â&#x201D;Â? Â&#x201D;Â&#x2021;Â&#x2013;Â&#x192;Â&#x2039;Â&#x17D; Â&#x2019;Â&#x17D;Â&#x192;Â&#x203A;Â&#x2021;Â&#x201D;Â&#x2022; Â&#x192;Â?Â&#x2020; Â&#x2039;Â?Â&#x2022;Â&#x2013;Â&#x2039;Â&#x2013;Â&#x2014;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x2022; in the country in next one year. The company has long term plans to utilise the same process and technology to develop various other products with a core focus on sugarcane. On this occasion Sachin Goel, Director and Co-Founder shared, â&#x20AC;&#x153;We were surprised that none of the established or start-up players in the juice category had ever managed packaging sugarcane juice with an extended non-refrigerated shelf life to be consumed as an â&#x20AC;&#x153;anytimeâ&#x20AC;? drink. Taking up the challenge, we decided to explore the opportunity, and were thrilled        *  new category of juices could be potentially created. One should be able to sip a www.foodnbeveragesprocessing.com


CORPORATE HAPPENINGS beverage without the guilt of consuming something unhealthy or synthetic, especially when we are blessed with such goodness in nature.â&#x20AC;? Dipin Kapur, Director and Co-Founder said, â&#x20AC;&#x153;We are proud to introduce the King of juices to the Indian market. The wait for a revolutionary beverage which can become a part of our healthy lifestyle is now over. Thanks to our indigenously developed technology which has taken its inspiration from Make in India, we are     {[ *      most hygienic and refreshing form. We wanted to deliver our nostalgic memories of sugarcane juice in an innovative form while keeping the essence intact. Our proprietary technology has enabled us to   

               price, without any chemical preservatives or added sugar.

of canned sugarcane juice in India. OMG! will now allow Indian Consumers to enjoy       *    of hygiene, intact nutritional values and extended shelf life.

Â&#x201E;Â&#x2018;Â&#x2014;Â&#x2013;Â&#x2014;Â&#x2013;Â&#x201D;Â&#x2039;Â&#x2026;Â&#x192;Â?Â&#x2021;Â&#x2021;Â&#x2DC;Â&#x2021;Â&#x201D;Â&#x192;Â&#x2030;Â&#x2021;Â&#x2022;Â&#x2DC;Â&#x2013;ǤÂ&#x2013;Â&#x2020;ÇŁ Nutricane Beverages Pvt. Ltd http:// www.nutricane.in/ was founded with the idea of offering Natural beverages that can truly provide the sip of goodness, taste of freshness, a healthy mix & a        especially the rising millennial of India and other markets. Taking start-up innovation to next level, the company *+         the country by developing world class

patented technology as a big beverage revolution. The company dares to create niche categories in the beverage domain by +       * will be crafted naturally in their purest form for consumers. OMG is the next big innovation in the F&B space, crafted naturally in India for the world. OMG is a refreshing, tasty, healthy, nutritional and natural product portfolio which is soon hitting the Indian Market. For Media Inquiries, Please contact: Key Communications Pvt. Ltd. Divya Mehra @8920353854 Kanika Nijhawan @9899998736

Sharing his thoughts on the indigenously developed product and its potential in global markets, Neeraj Jalan, Director and Co-Founder said, â&#x20AC;&#x153;The growing demand for healthy products globally, and the lack of alternatives have opened a plethora of opportunities for Nutricane to capture the booming juice segment. In its endeavor to innovate and create healthy nutritious products, Nutricane is changing the status quo by creating a new product category with sugarcane and taking it to the entire world. We intend to take this indigenously developed and packaged sugarcane juice to key global markets by next year.â&#x20AC;? Sugarcane Juice is blessed with extremely high nutritional properties. It can treat Jaundice, beat dehydration, work as a       +  enhances immunity level and is good for glowing skin. If consumed in moderation, Sugarcane Juice is also helpful for diabetic patients. Indians love their traditional beverage and are crazy for freshly extracted sugarcane juice served in glasses by vendors across the country. But with these available platforms hygiene is the biggest concern along with round the year availability. Due to its highly perishable nature, it cannot be preserved beyond a few hours, which has restricted the availability www.foodnbeveragesprocessing.com

53

FOOD & BEVERAGES PROCESSING


54

INGREDIENTS & ADDITIVES

Is Carbohydrate the Seventh â&#x20AC;&#x2DC;tasteâ&#x20AC;&#x2122;

I

n the olden days we were taught that humans could distinguish four basic tastes â&#x20AC;&#x201D; sweet, salty, sour and bitter â&#x20AC;&#x201D; and that these tastes were a result of a substance reacting chemically with tastebuds located in the oral cavity. (Flavour, on the other hand, is a combination of odour, taste and trigeminal nerve stimulation.)

Professor Keastâ&#x20AC;&#x2122;s research looked at two carbohydrates, maltodextrin and oligofructose, both found in common foods like bread, pasta and rice. Initial testing by Dr Julia Low, an academic in Deakinâ&#x20AC;&#x2122;s School of Exercise and Nutrition Sciences, showed that these carbohydrates could be sensed in the mouth.

Then along came recognition that â&#x20AC;&#x2DC;savourinessâ&#x20AC;&#x2122; or umami was also a basic   Â&#x2013;  * *   Z  [ { 2015, Purdue University established â&#x20AC;&#x2DC;oleogustusâ&#x20AC;&#x2122;, or fat, as the sixth basic taste. Now Deakin University scientists are working to prove carbohydrate is also a taste. So far, researchers from the universityâ&#x20AC;&#x2122;s Centre of Advanced Sensory Science (CASS) have shown that taste sensitivity to carbohydrates increases intakes of energy and carbohydrates, and leads to a larger waist measurement.

CASS researchers then undertook a study to examine whether sensitivity to the carbohydrates was linked to peopleâ&#x20AC;&#x2122;s consumption of starchy foods.The study

+  Â&#x161;¤      correlations between how sensitive someone was to these carbohydrates, their dietary intake of carbohydrates, the amount of energy they ate, and their waist measurement.

â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s typically sugar, with its hedonically pleasing sweet taste, that is the most sought-after carbohydrate,â&#x20AC;? explained lead researcher Professor Russell Keast, who said carbohydrates had been assumed invisible to taste. â&#x20AC;&#x153;But our research has shown that there is a perceivable taste quality elicited by other carbohydrates independent of sweet taste.â&#x20AC;? FOOD & BEVERAGES PROCESSING

â&#x20AC;&#x153;Those who were most sensitive to the carbohydrate taste ate more of these foods and had a larger waist,â&#x20AC;? Dr Low said. Â&#x192;Â&#x201E; 

+  *  measurements as they are a good measure of the risk of dietary related diseases.â&#x20AC;? Professor Keast said this line of novel tastes research was important because the increasing problem of dietary-related chronic illnesses, such as obesity, required a greater understanding of the drivers of the food we consume.

â&#x20AC;&#x153;Increased energy intake, in particular greater intakes of energy-dense foods, is thought to be one of the major contributors to the global rise of overweight and obesity, and carbohydrates represent a major source of energy in our diet,â&#x20AC;? he said. Professor Keastâ&#x20AC;&#x2122;s team previously named fat as the â&#x20AC;&#x2DC;sixth tasteâ&#x20AC;&#x2122;, several      K University. The fat taste studies explored the tongueâ&#x20AC;&#x2122;s ability to detect fat as a distinct taste similar to peopleâ&#x20AC;&#x2122;s ability to sense sweet,       Â&#x2013;   traditional or classic tastes. â&#x20AC;&#x153;Interestingly, what we found in the fat taste studies was that the people who were more sensitive to fat consumed less fatty foods, but itâ&#x20AC;&#x2122;s the other way around for carbohydrates,â&#x20AC;? Professor Keast said. â&#x20AC;&#x153;What that could mean is that individuals who are more sensitive to the â&#x20AC;&#x2DC;tasteâ&#x20AC;&#x2122; of carbohydrate also have some form of subconscious accelerator that increases carbohydrate or starchy food consumption. But we need to do much more research to identify the reason why.â&#x20AC;? This research has been published in the Journal of Nutrition. www.foodnbeveragesprocessing.com


INGREDIENTS & ADDITIVES

Edible Insects as Sustainable Food Alternatives EŽžÄ&#x201A;ĆŠÄ&#x17E;Ć&#x152;Ĺ&#x161;Ĺ˝Ç ƾŜĆ&#x2030;Ä&#x201A;ĹŻÄ&#x201A;Ć&#x161;Ä&#x201A;Ä?ĹŻÄ&#x17E;Ĺ?ĹśĆ?Ä&#x17E;Ä?Ć&#x161;Ć?ĹľĹ?Ĺ?Ĺ&#x161;Ć&#x161;Ć?Ä&#x17E;Ä&#x17E;ĹľĆ&#x161;Ĺ˝Ç&#x2021;ŽƾÍ&#x2022;Ä?Ć&#x152;Ä&#x17E;Ä&#x17E;Ć&#x2030;Ç&#x2021; Ä?Ć&#x152;Ä&#x201A;Ç ĹŻĹ?Ä&#x17E;Ć?Ć?ĆľÄ?Ĺ&#x161;Ä&#x201A;Ć?Ć?Ĺ?ĹŻĹŹÇ Ĺ˝Ć&#x152;ĹľĆ?Í&#x2022;Ä?Ä&#x201A;Ć&#x161;Ä&#x17E;Ć&#x152;Ć&#x2030;Ĺ?ĹŻĹŻÄ&#x201A;Ć&#x152;Ć?Í&#x2022;Ä&#x201A;ĹśÄ&#x161;Ä?Ć&#x152;Ĺ?Ä?ĹŹÄ&#x17E;Ć&#x161;Ć?ĹŠĆľĆ?Ć&#x161;ĹľĹ?Ĺ?Ĺ&#x161;Ć&#x161;Ä?Ä&#x17E; Ä&#x201A;ĹŹÄ&#x17E;Ç&#x2021;Ć?ŽƾĆ&#x152;Ä?Ä&#x17E;ŽĨĆ&#x2030;Ć&#x152;Ĺ˝Ć&#x161;Ä&#x17E;Ĺ?ĹśĹ?ĹśÇ&#x2021;ŽƾĆ&#x152;ĨŽŽÄ&#x161;Í&#x2DC;dĹ&#x161;Ä&#x17E;ŜŽĆ&#x;ŽŜŽĨĹ?ĹśĆ?Ä&#x17E;Ä?Ć&#x161;Ć?Ä&#x201A;Ć?ĨŽŽÄ&#x161; ĹľĹ?Ĺ?Ĺ&#x161;Ć&#x161;ĹľÄ&#x201A;ĹŹÄ&#x17E;Ç&#x2021;ŽƾĆ&#x152;Ć?ĹŹĹ?ĹśÄ?Ć&#x152;Ä&#x201A;Ç ĹŻÍ&#x2022;Ä?ĆľĆ&#x161;Ć&#x161;Ĺ&#x161;Ä&#x17E;Ç&#x2021;Ĺ&#x161;Ä&#x201A;Ç&#x20AC;Ä&#x17E;Ä?Ä&#x17E;Ä&#x17E;ĹśÄ&#x17E;Ä&#x201A;Ć&#x161;Ä&#x17E;ĹśÄ?Ç&#x2021;Ć&#x2030;Ä&#x17E;Ĺ˝Ć&#x2030;ĹŻÄ&#x17E; ĨŽĆ&#x152;Ć&#x161;Ĺ&#x161;ŽƾĆ?Ä&#x201A;ĹśÄ&#x161;Ć?ŽĨÇ&#x2021;Ä&#x17E;Ä&#x201A;Ć&#x152;Ć?Í&#x2DC;dĹ˝Ä&#x161;Ä&#x201A;Ç&#x2021;Ć&#x161;Ĺ&#x161;Ä&#x17E;Ç&#x2021;Ä&#x201A;Ć&#x152;Ä&#x17E;Ä&#x201A;Ä?Ć&#x;Ç&#x20AC;Ä&#x17E;ĹŻÇ&#x2021;Ä?ŽŜĆ?ƾžÄ&#x17E;Ä&#x161;Ĺ?ĹśÇ&#x20AC;Ä&#x201A;Ć&#x152;Ĺ?ŽƾĆ? Ć&#x2030;Ä&#x201A;Ć&#x152;Ć&#x161;Ć?ŽĨĆ&#x161;Ĺ&#x161;Ä&#x17E;Ç Ĺ˝Ć&#x152;ĹŻÄ&#x161;Í&#x2DC;dĹ&#x161;Ä&#x17E;ĨÄ&#x201A;Ć&#x152;ĹľĹ?ĹśĹ?ŽĨĹ?ĹśĆ?Ä&#x17E;Ä?Ć&#x161;Ć?ĹŻĹ?ĹŹÄ&#x17E;Ä?Ć&#x152;Ĺ?Ä?ĹŹÄ&#x17E;Ć&#x161;Ć?Ĺ&#x161;Ä&#x201A;Ć?Ć&#x161;Ä&#x201A;ĹŹÄ&#x17E;ĹśŽčĹ?Ĺś ĹľÄ&#x201A;ĹśÇ&#x2021;Ä?ŽƾŜĆ&#x161;Ć&#x152;Ĺ?Ä&#x17E;Ć?Ĺ?ĹśÄ?ĹŻĆľÄ&#x161;Ĺ?ĹśĹ?dĹ&#x161;Ä&#x201A;Ĺ?ĹŻÄ&#x201A;ĹśÄ&#x161;Í&#x2022;/ĹśÄ&#x161;Ĺ?Ä&#x201A;Í&#x2022;^ŽƾĆ&#x161;Ĺ&#x161;ĨĆ&#x152;Ĺ?Ä?Ä&#x201A;Í&#x2022;Ä&#x201A;ĹśÄ&#x161;<Ä&#x17E;ĹśÇ&#x2021;Ä&#x201A;Í&#x2DC;

T

here are various estimates pertaining to how widely they are eaten. Many proponents of entomophagy (the technical term for eating insects) claim that insects are eaten in 80 percent of countries, while the Food and Agriculture Organization (FAO) of the United Nations in a 2013 report says 20 percent of the worldâ&#x20AC;&#x2122;s population eats insects. Letâ&#x20AC;&#x2122;s take a closer look at the potential for insects as sustainable food alternatives. Since even the sight or sound of an insect can make some peopleâ&#x20AC;&#x2122;s skin crawl, the idea of eating them as part of our daily diet is not particularly appealing. While some Asian countries already use insects for both food and feed, they are a far cry from traditional western food choices. However,

a

review

paper

www.foodnbeveragesprocessing.com

published

in Nutrition Bulletin suggested their nutritional and sustainable qualities warrant us to disregard these squeamish thoughts, and start considering them as sustainable sources of food and feed for our continuously growing population. Insects contain key micronutrients and high levels of protein that humans usually get from traditional protein sources such as cattle, chicken and pigs. In the review, it states that over 2000 edible species of insects have been a source of food for hundreds of years in more than 100 countries. For example, in central Africa up to 50% of dietary protein has come from insects, with their market value higher than many alternative sources of animal       * environmental footprints than animal protein since they emit fewer greenhouse

55

gases, require less feed and can be raised on leftovers alone. However, Darja Dobermann, a Doctoral Researcher in Entomophagy at the University of Nottingham and Rothamsted Â&#x2026;    *    can be achieved effectively. â&#x20AC;&#x153;Insects present a nutritional opportunity, but it is unclear how their nutritional       *    â&#x20AC;&#x153;In ideal conditions, insects have a smaller environmental impact than more traditional Western forms of animal protein; less known is how to scale up insect production while maintaining these    â&#x20AC;&#x153;Studies overall show that insects could make valuable economic and nutritional contributions to the food or feed systems, but there are no clear regulations in place to bring insects into such supply systems without them turning into a more expensive version of poultry for food, or soya for feed,â&#x20AC;? said Dobermann. The paper suggested that further research is needed in order to understand how to manage the nutritional value of insects, establish clear processing       practices and implement food and feed safety regulations. Also, in order to justify the effort of catching them, insects need to be large enough and easy to locate, ideally in predictably large quantities. They can be consumed as raw, fried, boiled, roasted or ground food. Popular species for consumption include beetles (Coleoptera, 31%); caterpillars (Lepidoptera, 18%); bees, wasps and ants (Hymenoptera, 14%); grasshoppers, locusts and crickets ] Â&#x161;<ÂĽ   planthoppers, scale insects and true bugs (Hemiptera, 10%); termites (Isoptera, Â&#x161;<ÂĽ   ] Â&#x161;<ÂĽ    (Diptera, 2%). While their nutritional value has been widely researched, inserting them into Â&#x201E;           The problem remains of ensuring insects are a sound economic, nutritional and sustainable protein alternative, and changing human perceptions of them. FOOD & BEVERAGES PROCESSING


56

INGREDIENTS & ADDITIVES

Functional Fibers of the Future (Beta Glucan - Mushroom Derived)

T

he taxonomy of food ingredients commonly divides the macronutrients into three general categories: proteins, fats and carbohydrates. But sometimes, this can be misleading. It would be fairer to add a fourth  Â&#x201D;   Fiber is usually considered a carbohydrate (although lignins, while composed of carbon, hydrogen and oxygen, technically are not considered carbohydrates since they are not made up of linked single sugar molecules).   * 

    pervasive in the food supply, for food and beverage manufacturers they serve two completely different functions. Fiber is a basic building block of many food products, providing or adding structure, texture and emulsifying or similar properties. Fiber also is included in formulations as    

 impart a healthy functionality, such as for digestive health or satiety. Certainly there is crossover, such as when an ingredient like inulin is added to bring a smooth creaminess to a lowered-fat sauce or dressing, or when resistant starch from highamylose corn is traded for 20 percent of the *      +           designation without compromising volume. (In fact, in the case of resistant starch, in many such formulations volume can actually improve by up to 3 percent.) But the primary          * processors place their purchasing decisions. |          health front are enjoying a burst of attention from researchers. Of those, perhaps none more so than beta-glucans. Beta-glucans in one of their most common forms are known as cellulose, a polysaccharide made up of a string of single glucose units connected to each other across an oxygen molecule bridge.

FOOD & BEVERAGES PROCESSING

Beta-glucans can exist as single strands or branch off into side branches and form double- or triple-stranded helices. They       *  +* as having nutraceutical functionality        

     *  cholesterol, recent trends in science indicate certain beta-glucan formations could help boost the immune system. Common sources of beta-glucans have been oats and barley, but impressive research indicates that beta-glucans from mushrooms could become a trending ingredient. Studies of human stomach and colorectal cancer patients showed a positive effect from betaglucans derived from shiitake mushrooms, bringing laboratory backing to several millennia of ancient Chinese medicine. More than a dozen years ago, in a comprehensive review of medicinal mushrooms, â&#x20AC;&#x153;Therapeutic Effects of Substances Occurring in Higher Basidiomycetes Mushrooms: A Modern Perspective,â&#x20AC;? published in the journal Immunology, authors Solomon Wasser and Alexander L. Weis described â&#x20AC;&#x153;some of the         of higher Basidiomycetes mushrooms origin that express promising antitumor, immune modulating, cardiovascular and hypercholesterolemia, antiviral, antibacterial and antiparasitic effects.â&#x20AC;?

â&#x20AC;&#x153;several antitumor polysaccharides such as hetero-beta-glucans and their protein complexes (e.g., xyloglucans and acidic beta-glucan-containing uronic acid), as well       have been isolated from medicinal mushrooms.â&#x20AC;? Other research studies have shown tumorocidal effects from oat and barley beta-glucans.        Â&#x2021; nutraceutical is not necessarily new. Nutritionists have been aware for decades            colon cancer. But most of the attention was         presumed result of speeding up motility and cleaning the lower gastrointestinal tract. Resistant starch was shown to positively alter         *  to cancer prevention. Yet some studies are showing signs of an apoptosis (programmed cell death) effect in cancer cells secondary to inclusion of resistant starch in the diet. Â&#x2C6;    

  Â&#x2021;         properties that they go beyond prevention of disease to actually mitigating certain disease states. Developers of healthy foods and beverages can up their game beyond burying  *      as structural linchpins in formulations.

Â&#x2021;Â&#x2013;Â&#x192; Â&#x17D;Â&#x2014;Â&#x2026;Â&#x192;Â?ÇŚÂ&#x2014;Â&#x2022;Â&#x160;Â&#x201D;Â&#x2018;Â&#x2018;Â?Â&#x2021;Â&#x201D;Â&#x2039;Â&#x2DC;Â&#x2021;Â&#x2020; In traditional Chinese medicine (TCM),               esophagus, lungs, breast and other organs. Medicinal mushrooms also have been used to treat diabetes, kidney disease and a host of other dysfunctions. In their review, Wasser and Weis wrote, â&#x20AC;&#x153;There are about 200 species of mushrooms that have been found to markedly inhibit the growth of different kinds of tumors.â&#x20AC;? Â&#x201E;   Â&#x201E; 

 

Mushroom Beta Glucan is a polysaccharide polymer derived from the cell wall of mushrooms. Research has shown that beta glucan effectively strengthens the immune system by activating the white blood cells (WBC) to support a healthy and robust immune response without overstimulating it. Beta glucan enhances the immune response by activating the macrophages, our bodyâ&#x20AC;&#x2122;s frontline of defense. These cells of our          www.foodnbeveragesprocessing.com


INGREDIENTS & ADDITIVES identifying, and consuming foreign invaders in our body. In addition, the macrophages also have the ability to â&#x20AC;&#x153;triggerâ&#x20AC;? other components of the immune system including Granulocytes (Neutrophil, Eosinophils, and the Basophils), B-cells, T-cells, and Natural Killer (NK) cells to deal with the other potential threats. Researchers have studied all forms of beta glucan, which is found in more than one glucose linkage type. Linkages of (1-3), (1-4) and (1-6) linkages are known to occur. No one knows for sure whether or not the type of linkage or the size (length) of the polysaccharide is important in determining          What is known, however, is that oats and barley, seem to have ability to support heart and circulatory functions and not much else.

A review article on mushroom-derived glucan showed that different mushrooms exhibited differing effects so that some mushrooms appear to act more strongly against some health challenges then against others. There is a large body of research showing activity of mushroom-derived material against radiation, tumors and infection. However there is very little research showing exactly how this type of Beta glucan produces       ~  it appears to have very different actions and activities from oat and barley derived products. However the immune response results of yeast-derived Beta glucan has shown to be more effective. It has also been shown

to provide positive results on cholesterol and blood sugar challenged individuals. It is a powerful immune system support material. Yeast-derived products are not a treatment for any disease or condition. It is an immunomodulator that has been shown to support immune system function.

Mushroom-derived materials have been used in Asia for centuries for health purposes. In fact, much of the mushroom based research has been done in Asian research laboratories. Further products derived from different mushrooms now have trade names, like Lentinan, Schizophyllan, Krestin and PSK. Most of the Beta glucan is derived from the fruiting bodies of mushrooms. Independent peer-reviewed studies have shown the therapeutic properties of mushroom based products help support immune system function and it has also been shown to stimulate tumor necrosis factor. In one study, these polysaccharides are able to turn on Â&#x2021;  +  Another study on Lentinan, which comes from shiitake mushrooms, mice fed the mushroom-derived material were able to block colon cancer cell progression. Still another study showed that it protected lymphocyte blood cells from undergoing DNA damage. In addition, (1-3) glucose linkage results in the activation of macrophages that induce nitric oxide synthase, tumor necrosis factor and macrophage inhibitor proteins-all molecules that help macrophages kill off diseased cells or dangerous pathogens like viruses and bacteria.

www.foodnbeveragesprocessing.com

FOOD & BEVERAGES PROCESSING

57


58

INGREDIENTS & ADDITIVES

DuPont Launches Digestive Health Campaign at CPhI India 2017 Range of Clinically Documented Solutions Will Help Boost Gut Health of Indians

insights and innovative science knowhow. Visitors at the booth will also have a         format concepts containing an array of bioactive ingredients that deliver clinically   Â&#x2021;   With science at the center of its market leadership, DuPont Nutrition & Health will host an insightful technical presentation on probiotics on November 28, 2:00-2:45 PM IST. The topic will focus on both digestive and immune health of the consumer, and shall offer a glimpse of probiotics research in the space of diabetes, women health, obesity and oral care. DuPont will be present at CPhI India in collaboration with distributor S.A. Pharmachem at booth H-13 in exhibition hall 1.

About DuPont Nutrition & Health

M

any Indians suffer from a weak digestive system, symptoms such as acidity, bloated-ness and constipation, which are common as the         unhealthy foods. To address these issues, DuPont will introduce health-enhancing solutions through the launch of a digestive health campaign at CPhI India held in the Bombay Exhibition Centre from November 28-30, Mumbai, India. The campaign supports dietary supplements and pharmaceutical companies who have an active interest to focus on improving consumersâ&#x20AC;&#x2122; digestive health. DuPont Nutrition & Health *

     

substantiated solutions from the DuPontâ&#x201E;˘ DaniscoÂŽ ingredients range that will help relieve consumers from common gut discomforts.

Â&#x2020;Â&#x2020;Â&#x201D;Â&#x2021;Â&#x2022;Â&#x2022;Â&#x2039;Â?Â&#x2030; Â&#x2014;Â&#x2013; Â&#x2021;Â&#x192;Â&#x17D;Â&#x2013;Â&#x160;Â&#x160;Â&#x192;Â&#x17D;Â&#x17D;Â&#x2021;Â?Â&#x2030;Â&#x2021;Â&#x2022; DuPontâ&#x201E;˘ DaniscoÂŽ range of solutions includes the family of HOWARUÂŽ Premium Probiotics and OSMOAIDÂŽ Lactitol, which   *    digestive health effects in multiple human clinical studies. FOOD & BEVERAGES PROCESSING

Â&#x160; Q]Â&#x201E;=Â&#x2026;ÂŚÂŽ Restore â&#x20AC;&#x201C; Studies have shown that HOWARUÂŽ Restore can help relieve gut stress caused by antibiotic  {     reduce antibiotic associated diarrhea symptoms, such as fever, bloating and abdominal pain and helps keep            season. Â&#x160; Q]Â&#x201E;=Â&#x2026;ÂŚÂŽ Balance and HOWARUÂŽ Transit â&#x20AC;&#x201C; These two probiotic formulations have shown positive effects to restore gut health and as well as relieve constipation. Â&#x160; ]Â&#x2C6;$]={Â&#x201A;ÂŽ Lactitol - Clinical studies have demonstrated constipation relief in children, adults, pregnant women and elderly populations. OSMOAIDÂŽ has been shown to be a well-tolerated osmotic laxative with none of the harsh side effects of other anti-constipation ingredients.

Â?Â&#x2020;Â&#x2014;Â&#x2022;Â&#x2013;Â&#x201D;Â&#x203A;ÇŚÂ&#x17D;Â&#x2021;Â&#x192;Â&#x2020;Â&#x2039;Â?Â&#x2030;Â&#x2026;Â&#x2039;Â&#x2021;Â?Â&#x2026;Â&#x2021; At CPhI India, visitors will have the opportunity to interact with industry experts who will explain the DuPontâ&#x201E;˘ DaniscoÂŽ range of solutions that is backed by deep market knowledge, product

DuPont Nutrition & Health, a business unit of DowDuPont Specialty Products Division, combines in-depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage and dietary supplement industries. We are innovative solvers, drawing on deep consumer insights and a broad product portfolio to help our customers turn challenges into high-value business opportunities. More information is available at www.food.dupont.com.

About DowDuPont Specialty Products Division DowDuPont Specialty Products, a division of DowDuPont (NYSE: DWDP), is a global innovation leader with technology-based materials, ingredients and solutions that help transform industries and everyday life. Our employees apply diverse science and expertise to help customers advance their best ideas and deliver essential innovations in key markets including electronics, transportation, building and construction, health and wellness, food and worker safety. DowDuPont intends to separate the Specialty Products division into an independent, publicly traded company. More information can be found www.dow-dupont.com Contact: Reena Chaudhary +91 9717854442 Reena.chaudhary@dupont.com www.foodnbeveragesprocessing.com


ADVERTISERâ&#x20AC;&#x2122;S INDEX COMPANY NAME

P.NO

ADVANCED INDUSTRIAL MICRO SYSTEMS

59

46th Dairy Industry Conference 2018

8

ARISTON MEDIA SERVICE GMBH

35

Azan Group

62

BASF India Limited

15

Big Drum India Pvt. Ltd.

27

Carl Bechem Lubricants India Pvt. Ltd.

17

Cruz Expos /foodtec kerala - 2018

10

Cubic Computing Pvt. Ltd.

4

Danfoss

13

Dynatech Marketing Company

7

Foodtec Pune - 2018

12

FLAVOURS & FRAGRANCE EXPO 2018

14

Gandhi Automations Pvt. Ltd.

3

Gati KWE

63

H. K. Enzymes & Biochemicals Pvt. Ltd.

57

HRS Process Systems Ltd.

5

Ion Exchange India Ltd.

2

"Kumar Process Consultants & Chemicals Pvt. Ltd.

29

MIDWEST FOOD TECHNOLOGY

19

NDC Technologies(Spectris Technologies Pvt. Ltd.)

25

Nilkamal Bito Storage Systems Pvt Ltd

11

Optics Technology / North Star Solutions

41

Pharma Lab India Pvt. Ltd.

39

Robatech India

9

SEW EURODRIVE

23

SATAKE INDIA ENGINEERING PVT. LTD.

64

Toshniwal Brothers (Hyd) Pvt Ltd

31

Water Expo - 2018

51


60

NEWS & INDUSTRY UPDATES

Del Monte Catches the Flavor of the Season; Launches Packaged Dried Blueberries

E

Del Monte dried blueberries are also great for mixing in breakfast cereals and make for a delicious addition to salads.

xtending the goodness of dried fruits, Del Monte recently launched its Dried Blueberries in the retail market. The newly launched dried blueberries are an addition to Del Monteâ&#x20AC;&#x2122;s dried fruit family that includes dried prunes and dried cranberries.

Available in a packaged form, Del Monte makes it convenient for users to store, carry and consume this health snack anywhere, anytime. A 130 g packet of Del Monteâ&#x20AC;&#x2122;s dried blueberries is priced at an MRP of Rs. 430 with a shelf life of 9 months. These are available in all major superstores and retail outlets.

Dried blueberries are a source of   * *    carbohydrates and fats making you feel satiated. They also provide energy while

MTR Foods Brings Norwegian â&#x20AC;&#x2DC;Laban Stretchy Manâ&#x20AC;&#x2122; to India

L

aban Stretchy Man, the new humanhuman        chews h from f Norwegian N i brand b d Orkla, O kl has been launched and localized by MTR Foods in India. The brand joined hands with Dentsu India, the creative agency from Â&#x201A;  = ~*+      TV Commercial for the product, bringing alive the key properties of Laban as the TVC focuses on the mischievously funny Labanfueled exploits of two kids based purely on their imagination.

FOOD & BEVERAGES PROCESSING

being low in fat and sodium making it a perfect health snack. They lend themselves to a variety of exciting uses while increasing the health quotient of your everyday meals. Enjoy these plump sweet berries on the go or blend them to make a delicious smoothie.

South Koreaâ&#x20AC;&#x2122;s Lotte Confectionery buys Havmor Ice Cream for Rs 1,020 crore

S

outh Koreaâ&#x20AC;&#x2122;s Lotte Confectionery has acquired Ahmedabadheadquartered ice cream maker Havmor Ice Cream Ltd (HIL) for Rs 1,020 crore in an all-stock deal. Privately held Havmor, whose annual turnover is estimated to be Rs 450 crore, worked with     ¢K$§   Â? Legal and Dhruva tax consultants, to seal the deal. Announcing the deal on Thursday, Ankit Chona, managing director, Havmor, said, â&#x20AC;&#x153;It was a great offer and we felt that Lotte shared our vision. Also, Lotte can take the brand to the next level.â&#x20AC;? He added he would continue to run the company for Lotte for the foreseeable future. For now, Chona would focus on running the eateries and restaurant chain business of Havmor, apart from its premium ice cream cafe brand, Huber and Holly. The company owns and runs over 20 restaurants and 60 eateries. A seven-decade-old company, Havmor claims to be Indiaâ&#x20AC;&#x2122;s fastest-growing ice cream brand            *+  ¤   { Q makes 150 products from its two plants and has around 30,000 dealers. Earlier, multinational food companies had evinced interest in picking up a controlling stake in Havmor, which enjoys a 3.5-4 per cent share of the Rs 6,000 crore Indian ice cream market, which is growing at 10 per cent annually. www.foodnbeveragesprocessing.com


NEWS & INDUSTRY UPDATES

SIMFED Launches a Wholesome Range of Certified and Organic Food Products in the Capital Â&#x2021;Â&#x2122; Â&#x2021;Â&#x17D;Â&#x160;Â&#x2039;ÇĄ Â&#x2018;Â&#x2DC;Â&#x2021;Â?Â&#x201E;Â&#x2021;Â&#x201D; Ͳͺǥ ʹͲͳ͚ǣ Sikkim State Co-operative Supply and Marketing Federation Ltd (SIMFED), the apex marketing federation of Sikkim, launches a vast range of organic and natural food products at a standout event in The Ashok, 50-B, Diplomatic Enclave, Chanakyapuri, New Â&#x201A;   ~ "! Â&#x2C6;++     Organic State of India declared by Prime Minister Narendra Modi in 2015. SIMFED launches these organic food products in collaboration with Qseal Agritech Pvt Ltd., an organic agriculture-based organization with     ~* Â&#x201A; 

N

SIMFED is one of the pioneering organizations  {          the last 10 years it has worked with more than 40,000 farmers on almost 35,000 hectares of agricultural land in 10 states of the country. To provide best prices to the farmers, SIMFED has taken fruitful measures

like the elimination of middlemen and easy processing. Besides, to enhance the reach and penetration of organic food, SIMFED strictly comply with the latest quality standards that ensure highly safe and nutritious food. SIMFEDâ&#x20AC;&#x2122;S organic food products were launched at a standout event in The Ashok, 50-B, Diplomatic Enclave, Chanakyapuri, New Delhi on November 08, in the esteemed presence of Â&#x160;Â&#x2021; Â&#x2018;Â?Â&#x2018;Â&#x2014;Â&#x201D;Â&#x192;Â&#x201E;Â&#x17D;Â&#x2021; Â?Â&#x2039;Â&#x2018;Â? Â&#x2039;Â?Â&#x2039;Â&#x2022;Â&#x2013;Â&#x2021;Â&#x201D; Â&#x2018;Â&#x2C6; Â&#x2030;Â&#x201D;Â&#x2039;Â&#x2026;Â&#x2014;Â&#x17D;Â&#x2013;Â&#x2014;Â&#x201D;Â&#x2021; Â&#x192;Â?Â&#x2020; Â&#x192;Â&#x201D;Â?Â&#x2021;Â&#x201D;ÇŻÂ&#x2022; Â&#x2021;Â&#x17D;Â&#x2C6;Â&#x192;Â&#x201D;Â&#x2021;ÇĄ Â&#x201D;Ǥ Â&#x192;Â&#x2020;Â&#x160;Â&#x192; Â&#x2018;Â&#x160;Â&#x192;Â? Â&#x2039;Â?Â&#x2030;Â&#x160; as Chief Guest; Â&#x2018;Â?Â&#x2018;Â&#x2014;Â&#x201D;Â&#x192;Â&#x201E;Â&#x17D;Â&#x2021; Â&#x160;Â&#x2039;Â&#x2021;Â&#x2C6; Â&#x2039;Â?Â&#x2039;Â&#x2022;Â&#x2013;Â&#x2021;Â&#x201D; Â&#x2018;Â&#x2C6; Â&#x2039;Â?Â?Â&#x2039;Â?ÇĄ Â&#x201D;Ǥ Â&#x192;Â&#x2122;Â&#x192;Â? Â&#x160;Â&#x192;Â?Â&#x17D;Â&#x2039;Â?Â&#x2030; as Guest of Honour and Â&#x201D;Ǥ Â&#x2018;Â?Â?Â&#x192;Â&#x2013;Â&#x160; Â&#x2018;Â&#x2014;Â&#x2020;Â&#x203A;Â&#x192;Â&#x17D;ÇĄ Â&#x2018;Â&#x2018;Â&#x2020; Â&#x192;Â&#x2C6;Â&#x2021;Â&#x2013;Â&#x203A; ĆŹ Â&#x2030;Â&#x201D;Â&#x2039;Â&#x2026;Â&#x2014;Â&#x17D;Â&#x2013;Â&#x2014;Â&#x201D;Â&#x2021; Â&#x2039;Â?Â&#x2039;Â&#x2022;Â&#x2013;Â&#x2021;Â&#x201D;ÇĄ

Â&#x2018;Â&#x2DC;Â&#x2021;Â&#x201D;Â?Â?Â&#x2021;Â?Â&#x2013;Â&#x2018;Â&#x2C6;Â&#x2039;Â?Â?Â&#x2039;Â?as the Special Guest. The vast range of SIMFEDâ&#x20AC;&#x2122;S organic food products includes Â?Â&#x2019;Â&#x2018;Â&#x17D;Â&#x2039;Â&#x2022;Â&#x160;Â&#x2021;Â&#x2020;Â&#x2039;Â&#x2026;Â&#x2021;ÇĄÂ&#x201D;Â&#x2030;Â&#x192;Â?Â&#x2039;Â&#x2026; Â&#x17D;Â&#x2018;Â&#x2014;Â&#x201D;Â&#x2022;ÇĄ Â&#x201D;Â&#x2030;Â&#x192;Â?Â&#x2039;Â&#x2026; Â&#x2021;Â&#x201D;Â&#x2021;Â&#x192;Â&#x17D;Â&#x2022;ÇĄ Â?Â&#x2019;Â&#x2018;Â&#x17D;Â&#x2039;Â&#x2022;Â&#x160;Â&#x2021;Â&#x2020; Â&#x2019;Â&#x2014;Â&#x17D;Â&#x2022;Â&#x2021;Â&#x2022;ÇĄ Â&#x2019;Â&#x2039;Â&#x2026;Â&#x2021;Â&#x2022; Č&#x2039;Â&#x160;Â&#x2018;Â&#x17D;Â&#x2021;ÇĄ Â&#x2018;Â&#x2122;Â&#x2020;Â&#x2021;Â&#x201D;Â&#x2021;Â&#x2020;Č&#x152;Ǥ These

61

will be introduced in the market soon in 500 grams and 1 kg packages. Organic Â&#x2019;Â&#x2039;Â&#x2026;Â?Â&#x17D;Â&#x2021;Â&#x2022;ÇĄ Â&#x152;Â&#x192;Â?Â&#x2022; and Â&#x201E;Â&#x192;Â?Â&#x2021;Â&#x201D;Â&#x203A; products will also be launched shortly. The specialty products from Sikkim include organically grown Â&#x2014;Â&#x2026;Â?Â&#x160;Â&#x2021;Â&#x192;Â&#x2013;Ď?Â&#x17D;Â&#x2018;Â&#x2014;Â&#x201D;ÇĄÂ&#x192;Â&#x17D;Â&#x2021; Â&#x160;Â&#x2039;Â&#x17D;Â&#x2039;Č&#x2039;Â&#x160;Â&#x2021;Â&#x201D;Â&#x201D;Â&#x203A;Â&#x2021;Â&#x2019;Â&#x2019;Â&#x2021;Â&#x201D;Č&#x152;ÇĄÂ&#x17D;Â&#x192;Â&#x201D;Â&#x2030;Â&#x2021;Â&#x2026;Â&#x192;Â&#x201D;Â&#x2020;Â&#x192;Â?Â&#x2018;Â? a high value cash crop and export commodity and Â&#x2039;Â?Â&#x2030;Â&#x2021;Â&#x201D; Â&#x192;Â?Â&#x2020; Â&#x2014;Â&#x201D;Â?Â&#x2021;Â&#x201D;Â&#x2039;Â&#x2026; (two powerful spices from the Himalayan ranges). The other specialty products that will available soon are Â&#x192;Â&#x2022;Â&#x160;Â&#x2021;Â&#x2122;Â&#x2C6;Â&#x201D;Â&#x2018;Â?Â?Â&#x2020;Â&#x160;Â&#x201D;Â&#x192;Â&#x192;Â?Â&#x2020;Â&#x2020;Â&#x2039;Â&#x2022;Â&#x160;Â&#x192;ÇĄÂ&#x2039;Â?Â&#x2030; Â&#x160;Â&#x2039;Â&#x17D;Â&#x17D;Â&#x2039; Â&#x2C6;Â&#x201D;Â&#x2018;Â? Â&#x2022;Â&#x2022;Â&#x192;Â?ÇĄ Â&#x192;Â?Â&#x2030;Â&#x2018; Â&#x2C6;Â&#x201D;Â&#x2018;Â? Â?Â&#x2020;Â&#x160;Â&#x201D;Â&#x192;ÇĄ Â&#x2039;Â?Â&#x2021;Â&#x192;Â&#x2019;Â&#x2019;Â&#x17D;Â&#x2021; Â&#x2C6;Â&#x201D;Â&#x2018;Â? Â&#x2018;Â&#x201D;Â&#x2013;Â&#x160; Â&#x192;Â&#x2022;Â&#x2013; Â&#x2021;Â&#x2030;Â&#x2039;Â&#x2018;Â?ÇĄ Â&#x2018;Â&#x160;Â&#x192; Â&#x192;Â?Â&#x2020; Â&#x17D;Â&#x192;Â&#x2026;Â? Â&#x2039;Â&#x2026;Â&#x2021; Â&#x2C6;Â&#x201D;Â&#x2018;Â? Â&#x2022;Â&#x2022;Â&#x192;Â?ÇĄ Â&#x2018;Â&#x2020;Â&#x2018; Â&#x2C6;Â&#x201D;Â&#x2018;Â? Â&#x160;Â&#x160;Â&#x192;Â&#x2013;Â&#x2013;Â&#x2039;Â&#x2022;Â&#x2030;Â&#x192;Â&#x201D;Â&#x160;ÇĄ Â&#x2021;Â?Â&#x2018;Â? Â&#x2C6;Â&#x201D;Â&#x2018;Â? Â&#x160;Â&#x160;Â&#x192;Â&#x2013;Â&#x2013;Â&#x2039;Â&#x2022;Â&#x2030;Â&#x192;Â&#x201D;Â&#x160; Â&#x192;Â?Â&#x2020; Â&#x2022;Â&#x2022;Â&#x192;Â?ÇĄ Â&#x2018;Â&#x2013;Â&#x192;Â&#x2013;Â&#x2018; Â&#x2C6;Â&#x201D;Â&#x2018;Â? Â&#x2014;Â&#x152;Â&#x192;Â&#x201D;Â&#x192;Â&#x2013; Â&#x192;Â?Â&#x2020; Â&#x192;Â?Â&#x2020;Â&#x192;Â&#x201D;Â&#x2039;Â?Â&#x201D;Â&#x192;Â?Â&#x2030;Â&#x2021;Â&#x2C6;Â&#x201D;Â&#x2018;Â?Â&#x2022;Â&#x2022;Â&#x192;Â?Ǥ In the near future, SIMFED is also planning to export various organic produce like Â&#x2039;Â&#x2030;Â&#x2021;Â&#x201D;ÇĄ

Â&#x2039;Â?Â&#x2030;Â&#x2021;Â&#x201D;ÇĄ Â&#x2014;Â&#x201D;Â?Â&#x2021;Â&#x201D;Â&#x2039;Â&#x2026;ÇĄ Â&#x17D;Â&#x192;Â&#x2026;Â? Â&#x2021;Â&#x2019;Â&#x2019;Â&#x2021;Â&#x201D; Â&#x192;Â?Â&#x2020; Â&#x2018;Â&#x2013;Â&#x192;Â&#x2013;Â&#x2018; from different regions of the country. Â&#x160;Â&#x2039;Â&#x17D;Â&#x2021;Â&#x192;Â&#x2020;Â&#x2020;Â&#x201D;Â&#x2021;Â&#x2022;Â&#x2022;Â&#x2039;Â?Â&#x2030;Â&#x2013;Â&#x160;Â&#x2021;Â?Â&#x2021;Â&#x2020;Â&#x2039;Â&#x192;ÇĄÂ&#x160;Â&#x201D;Â&#x2039;Â&#x192;Â&#x2020;Â&#x160;Â&#x192; Â&#x2018;Â&#x160;Â&#x192;Â? Â&#x2039;Â?Â&#x2030;Â&#x160; Č&#x2039; Â&#x2018;Â?ÇŻÂ&#x201E;Â&#x17D;Â&#x2021; Â&#x160;Â&#x2039;Â&#x2021;Â&#x2C6; Â&#x2039;Â?Â&#x2039;Â&#x2022;Â&#x2013;Â&#x2021;Â&#x201D; Â&#x2018;Â&#x2C6; Â&#x2039;Â?Â?Â&#x2039;Â?Č&#x152; Â&#x2022;Â&#x192;Â&#x2039;Â&#x2020;ÇĄ â&#x20AC;&#x153;I really feel proud that %          *#  organizations like SIMFED are establishing benchmarks for the rest of the nation. SIMFED is working on a cooperative business model which ensures holistic social & community development in the region. It is committed to the wholesome growth of farmers, MPCS, CCS, and other stakeholders. I wish a great future for this landmark organisation.â&#x20AC;? Â&#x201D;ǤÂ&#x2018;Â&#x2030;Â&#x2021;Â&#x201D;ǤÂ&#x192;Â&#x2039;ÇĄǤǤǥ  Â&#x2039;Â?Â&#x160;Â&#x2039;Â&#x2022;Â&#x2022;Â&#x2019;Â&#x2021;Â&#x2021;Â&#x2026;Â&#x160; Â?Â&#x2021;Â?Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x2021;Â&#x2020; Â&#x2DC;Â&#x192;Â&#x201D;Â&#x2039;Â&#x2018;Â&#x2014;Â&#x2022; Â&#x192;Â&#x2026;Â&#x2026;Â&#x2018;Â?Â&#x2019;Â&#x17D;Â&#x2039;Â&#x2022;Â&#x160;Â?Â&#x2021;Â?Â&#x2013;Â&#x2022; Â&#x2018;Â&#x2C6; Â&#x2013;Â&#x160;Â&#x2021;   ÇĄ Â&#x160;Â&#x2021; Â&#x192;Â&#x17D;Â&#x2022;Â&#x2018; Â&#x2022;Â&#x192;Â&#x2039;Â&#x2020;ÇĄ â&#x20AC;&#x153;At SIMFED, we                

 and the producers, i.e., the farmers. We ensure that the farmer, who is the intrinsic part of our society is getting the best possible agricultural inputs such as seeds, fertilizers, equipment, and is able to get the best possible amount for his/her agricultural produce. Being an ethical and responsible committee, we are cautious that none of the quality measures formulated by the government are compromised or ignored, and the very best of the agricultural produce is reaching to the general public.â&#x20AC;? For more media details please contact: Mohammad Mati: 9650604255 Jasleen Kaur: 9873365803 FOOD & BEVERAGES PROCESSING


Food & Beverages Processing, DECEMBER - 2017  

Food & Beverages Processing, DECEMBER - 2017

Food & Beverages Processing, DECEMBER - 2017  

Food & Beverages Processing, DECEMBER - 2017

Advertisement