DECEMBER - 2022

Dear Readers, presenting you the December 2022 edition.

Food wraps and papers are a must-have for any establishment. From packaging food to serving up sandwiches, donuts, and other baked goods, these durable products are guaranteed to enhance the look of any delicious food item. The demand and use of flexible packaging and flexible films have grown exponentially across the various business industries. Flexible packaging manufacturers are producing one of the best innovative packaging solutions for today’s modern supermarkets where it becomes difficult for online consumers not to employ these packaging solutions for their products. Flexible packaging film benefits are manifold such as versatility, customization, cost reduction, and consumer appeal.

Flexible film is touted for its ability to be customized based on the specifics of the product being packaged. Regardless of shape, size or visual needs, this solution gives you the flexibility to tailor your packaging according to your unique specs and market objectives. This is a real competitive advantage. According to Transparency Market Research, the Global Food Wrap Films Market is projected to rise at a CAGR of 2.0% during the forecast period, 2022 to 2026. The increasing popularity of cost-efficient, lightweight, and easy-to-use food grade wrapping film in comparison to traditional and more expensive packaging items is projected to aid in expansion of this market during the forecast period.

Also the expansion of the food service industry creates lucrative opportunities for packaged food manufacturers. Food product protection is a top priority for key players in the food service industry. The Food Wrap Films Market is expanding as the food service industry expands. Food wrap films are used as efficient packaging solutions in the food service industry. As a result, rapidly growing food service sector is projected to boost the demand for food wrapping cling film in the coming years.

This edition of webzine has plenty of such information on product packaging and other trending topics on processing, packaging, safety & regulation and allied sectors, so stay tuned.

At last, use mask, take necessary precautions and stay safe.

Your valuable feedbacks on this edition of webzine is requested.

Thanks you

Prakash Mishra

Editor - Food - Drink & Innovations

Responsible for selection of news under the PRB act, all right reserved.

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Rage Coffee enters healthy snacking segment

“Rage Coffee’s core identity has always been to be recognized as a consumer feedback driven caffeine innovation brand. With the introduction of these three super healthy snacks, we are entering the snacking category with the promise of providing the absolute best to millions of our consumers, who are called as Ragers. We have received an overwhelming response to all our products till now, and we hope to keep creating a revolutionary rack of snacks that are purpose-built for health-conscious consumers,” shared Bharat Sethi, Founder and CEO of Rage Coffee.

Rage Coffee, a Delhi-based caffeine innovation FMCG company that manufactures, markets, and distributes innovative packaged caffeine related products, has announced the launch of three exciting new snacks – Coffee Peanut Bars, Caffeine Almond Bars, and Chocolate Oats Cookies. These munchables provide consumers with apt options in the healthy snacking

category as all of them are gluten-free and crafted with natural premium ingredients and contain no preservatives or colorants. These snacks are very handy and have been created for the fitness age where they can be consumed on-the-go. Rage Coffee will continue to be on the march within the healthy snacking market and introduce a diverse range of snacks.

Rage Coffee is India’s first 100% plant-powered coffee infused with 6 plant vitamins. Made using 100% Arabica beans sourced from some of India’s most renowned plantations, Rage Coffee is the tastiest way to seize the day and comes in 9 exciting flavors. One of the fastest growing FMCG brands in India, the company is backed by ace Indian cricketer Virat Kohli.

Bisk Farm onboards Hrithik Roshan as Brand Ambassador for Googly Biscuits

unique taste. We are extremely excited with our association with the demigod of dance – Hrithik Roshan to bring this brand promise to life through our latest TVC and we are confident that the new campaign will be loved by consumers across the country.” Vijay Kr Singh, managing director, SAJ Food, said, “SAJ Food today has attained the position of becoming India’s fourth-largest biscuit and bakery manufacturing company with a presence across 23 states in India.

Bisk Farm has announced the appointment of Hrithik Roshan as brand ambassador for its Googly range of biscuits. It aims to take the brand to a national level and encourage consumers to try out the Googly biscuits with Roshan onboard.

Arpan Paul, executive chairman, SAJ

Food, said, “At Bisk Farm, Innovation is in our DNA and we believe that our focus on R&D and product development has been one of the key ingredients to success. We were regarded as the category disruptors when we launched our Googly range of biscuits and as the name symbolises, the consumers get bowled over by its

Our vision is to make Bisk Farm a truly national brand. A personality like Hrithik Roshan is the perfect fit for a growing brand like ours and him endorsing Googly allows us to drive brand awareness and create strong brand recall amongst the target audience.”

WayCool expands Freshey’s Portfolio with the launch of Freshey’s bread range

WayCool, a food and Agri-tech platform, announced the expansion of its Ready-ToCook (RTC) portfolio with the launch of Freshey’s Breads range. Strengthening its market share further, the brand has launched bread in addition to its RTC batter range to make breakfast even more convenient for consumers. Straight from the oven, the newly launched breads are available in three key variants – Milk, Sandwich and Brown Bread.

Commenting on the occasion, B P Ravindran, Chief Business Officer, WayCool Foods said “Consumption of Breads is increasing in India especially as a go-to meal for breakfast. We are happy to expand our portfolio beyond batter by adding bread to our boutique and offer consumers convenience without compromise on taste and

quality. While we have launched the product in the Chennai market, we plan to introduce this to other key cities in TamilNadu in the coming months. We will continue to strengthen our presence in the convenience foods portfolio category with more launches in the next few quarters”.

Elaborating further on Freshey’s, Karthik Jayaraman, CoFounder & Managing Director said “Freshey’s has witnessed massive traction in Chennai and other markets of Tamil Nadu. Freshey’s products are already one of the top selling and most preferred in Chennai and surrounding areas, reaching 10,000 + retail outlets. With the launch of Freshey’s Bread range, we are happy to enhance our presence on the breakfast table. As an integrated Food and Agri-tech platform we operate across the food supply chain. This

Hill Zill Wines Pvt Ltd Launches

Hill Zill Wines Pvt Ltd (HZWPL), the company renowned for creating unique alcoholic beverages with fresh fruits from orchards, has unveiled a new premium range of handcrafted fruit-flavored wines called ‘Pomona’s.’ Unveiled in the states of Maharashtra and Goa, Pomona’s wines will awaken the senses of touch, sight, smell, taste, and feel for wine lovers.

Great quality wines bring out the essence of celebration by delivering a delightful all-round experience to consumers, which HZWPL has been exclusively focusing on. The brand is now ready to teleport people into magnificent orchards laden with fresh fruits through the new range of Pomona’s wines.

“Pomona” was a goddess of fruitful abundance in ancient Roman religion and mythology, whom it is believed watches over and protects fruit trees and cares for their cultivation. The Hill Zill Wines management is pleased to introduce the unique combination of classic wine with the richness of natural flavors of fruits like strawberry and mango and the decadence of chocolate. The uniquely chosen flavors represent the three main seasons of the year. The subtle taste of ripe mangoes in the mango wine will rekindle the summer feel with every sip. The rosé-colored strawberry wine will take one on a walk through the luscious strawberry gardens in the monsoons. They have also introduced the very first chocolate-flavored wine that will surely add a Christmassy vibe to wine

gives us strong control from farm to table, ensuring our products deliver our brand promise of purity, nutrition, and freshness, consistently every time”.

The newly launched Freshey’s Breads are available in packs of 350g (Milk), 400g(Brown) and 450g (Sandwich) in stores across Chennai.

lovers during the winter. The richness of Pomona’s wines will enable everyone to enjoy them in the purest form or as delicious cocktails and sangrias. No matter how you drink it, you will always have wine for every season and reason by your side.

Packaged in see-through bottles, these wines first enthrall the consumer with a stunning visual of the liquid inside. The feel of the bottle and the uniquely designed labels will tickle your senses of sight & touch. The rich aroma will create an ecstatic drinking experience as soon as the bottle is opened.

Pomona’s hand-crafted wines to deliver fruitful experiences of nature’s abundance to wine lovers

Fazer from Finland launches its confectionery product range in India

from a Japanese bakery product, with Fazer’s esteemed and well-known milk chocolate. Success was assured from the very first moment. Geisha is Fazer’s international bestseller.

Announcing the entry of Fazer into India, Ritva Koukku-Ronde, Finland’s Ambassador to India, said, “I warmly welcome the 130-year-old Fazer’s arrival in India. Fazer is a legendary Finnish foods company, known for great taste and excellent quality, and I wish them the best of success as they set out to capture the hearts of Indian chocolate lovers.”

Fazer, one of Finland’s oldest confectionery companies, has partnered with Aberdeen Group to launch its wide range of chocolate and confectionery brands in the Indian market. The company’s popular bestsellers such as Karl Fazer, including the legendary Karl Fazer Milk Chocolate ‘Fazer Blue’ and Geisha pralines will be available to Indian chocolate lovers via Aberdeen Group’s network of distributors including major retail outlets, airport stores & e-commerce platforms.

Founded in 1891, Fazer is one of Finland’s oldest and largest food companies operating in the area of bakery,

confectionery, non-dairy, and plantbased food products. The company is present in 8 countries and exports its products to more than 40 countries worldwide. Fazer’s bestselling confectionery brands include Karl Fazer Milk Chocolate ‘Fazer Blue’ and Geisha pralines. In 2022 Fazer Blue, Finland’s most loved chocolate, which first went on sale in 1922, is celebrating it’s 100 years anniversary. Karl Fazer’s golden signature and the blue wrapper have been the emblem and quality guarantee of milk chocolate from the very beginning. Geisha chocolate was launched in 1962. This chocolate was born out of the idea of combining Mimosa, a popular crispy filling

Commenting on the partnership with Fazer to launch their products in India, Anil Nair, Managing Director, Aberdeen Group said, “We are set to delight Indian customers with Fazer’s delicious range of bestselling chocolates. With our strong pan-India presence and our robust distribution network through 70 plus distributors, major retail outlets, airport stores, and e-commerce platforms, we aim to make Fazer products available to consumers across India.”

The Aberdeen Group India specializes in global FMCG commerce with a primary focus on imports and distribution of confectionery, beverages, crisps and snacks, ready-to-eat, and health and well-being brands. It has been instrumental in bringing the best of premium confectionery, beverage and gourmet brands from across the world directly to the Indian consumer palette.

A new healthy vegetable snack aims to reduce food waste and support farmers to be more sustainable

Anew healthy vegetable snack, drawing on innovation from Australia’s national science agency CSIRO together with start-up Nutri V, will see food waste reduced and support farmers to be more sustainable.

The product, Nutri V Goodie snacks, which will hit Coles supermarket shelves nationally this month, contains broccoli, pumpkin and cauliflower, which can’t be sold and would otherwise have gone to waste, often as landfill or animal feed. Raquel Said, CEO of Nutri V, explained that the company was born from a farming business with a passion for innovation and sustainability.

“Part of growing veggies can involve ending up with tonnes that don’t meet specification or there’s an oversupply and there’s stalks and leaves, yet it’s all still perfectly nutritious,” Ms Said explained.

“We wanted to create a business to upcycle that waste into a sustainable yet delicious solution, which is what we’ve done with the Nutri V vegetable powders, a star ingredient in Nutri V Goodie snacks,” she said. “We see this as vegetables reimagined, no fork required, and we think it’s the future of helping Australians top up their veggie consumption while supporting farmers reduce waste.” The

Nutri V Goodies have two serves of vegetables in every pack and are a convenient option for people to increase their intake. They have a higher vegetable content and health star rating than many other snack foods on the market. CSIRO’s director of Agriculture and Food Dr Michael Robertson said vegetable-rich food innovation such as Nutri V helps farmers add real value to their businesses, while supporting sustainability in the agrifood sector.

“With CSIRO’s unique expertise and our world-class food research facilities, we can support the creation of healthy concept products and in the case of Nutri V, developing an innovative scaled process to take it to market,” Dr Robertson said. “This partnership with a business at the forefront of agricultural production is a terrific example of how research can work with industry for the benefit of Australia.” Coles Chief Executive of Commercial and Express Leah Weckert said they were

proud to work alongside partners to develop an innovative product that supports Coles’ sustainability ambitions and makes it easier for Australians to increase their vegetable consumption.

“Coles is very excited to welcome Nutri V Goodies exclusively to our shelves. Our customers now have yet another way to enjoy Australian grown vegetables that are good for them and the environment,” Ms Weckert said. “This innovative project highlights how working with Coles’ suppliers can help us achieve our Together to zero sustainability ambitions.”

Nutri V’s first processing module is located on the farm of their parent company, Fresh Select, one of Australia’s biggest brassica growers. The veggies are picked and sorted in the mornings, then washed, dried into powders and turned into the snacks by the afternoon.

It’s a system Nutri V hopes to take to other vegetable growing areas in Australia to help them tackle their food waste as well. CSIRO and Nutri V are also working together on a suite of veggie-based innovations using other CSIRO technologies.

CSIRO’s Kick-Start program, Aussie vegetable growers through Hort Innovation, and Sustainability Victoria all supported earlier stages of this work.

Chai

Chai Point, the world’s largest Chai-led beverage platform, has introduced 10 new food items to its existing menu of over 50 items, thus making it the most robust menu ever for an elevated Chai-led experience. The new menu features delectables like the best Buddy to your Chai – Mini Samosa Binge Pack, childhood school favorite – the Bread Pakoda Binge Pack, Delhi’s most loved Aloo Tikki and Samosa Chaats and the evergreen Peppy Rolls in Paneer Tikka and Chicken Tikka. The menu additions also feature all-day bakes like Cheese Croissant, Egg & Cheese Multi-seed Croissants, Pesto Paneer Croissant, and Gluten Free Brownie with Amar-

anth to compliment your choice of hot or cold brews.

With the addition of 10 new, ever-indulgent food items to an already wide menu of 50+ food items, Chai Point is clearly the go-to place for those looking for the right variety of food options to go with their Chai at any time of the day. This menu will serve as the ‘perfect add-on’ making those conversations with friends and family so much more gratifying and indulgent. The new menu not only comes with new food items but also new formats like the Mini Samosa Binge Pack with a choice of 3 new seasonings – Mint Masala, Masala POP, and Peri Peri to gorge

on. The new food items are available in Delhi NCR and selectively available in Hyderabad, Mumbai, Bangalore, and coming to Goa, Pune, and Amritsar soon. By mid-December, customers in all these cities will be able to enjoy all the new launches.

Speaking about the launch Amuleek Singh Bijral, Co-Founder & CEO, of Chai Point, said, “Every Indian has the go-to favorites that they like to consume when having their cup or Chai or Coffee. Keeping this in mind, we at Chai Point have always strived to offer numerous choices in our menu for an elevated Chai-led experience. Over the years, we have studied the Indian market and customer trends which has helped us to carefully curate a menu that is not only delicious & extensive but also in line with India’s most loved and evolving tastes. With 10 new food items across the menu, we are sure that customers will be spoilt for choice. With the introduction of mini-Samosa Binge packs, we are confident of leveraging the $4 Billion samosa category market in India”.

With over a decade of expertise in brewing great cups of Chai, Chai Point has expanded its menu for creating a wholesome experience for customers’ changing needs. The new range has been launched after in-depth research and a deeper understanding of the food preferences of customers in various regions.

Tetra Pak announces first collaboration with food processing technology incubator

Tetra Pak announces its collaboration with Fresh Start, a leading food technology incubator that works with a portfolio of start-ups to provide technological solutions to some of the challenges facing the global food systems.

As Tetra Pak’s first collaboration with a food processing technology incubator, this initiative will combine the company’s industry expertise with Fresh Start’s innovative approach to drive solutions that will contribute to improving food systems resilience. Its portfolio of solutions includes Bountica, a fermentation-based mechanism that prolongs the shelf life of food and beverage products and Alteco, a device which helps production facilities manage their energy consumption. Fresh Start is based in Israel, one of the world’s major centres of food innovation and investment.

Through joining forces with Fresh Start, Tetra Pak will be able to share its knowledge in developing new food solutions directly with food innovators in Israel through tailored consulting sessions. They will also provide opportunities for the start-ups to engage directly with Tetra Pak, assisting the start-ups as they scale up, with access

to product development centres and support for research and development.

Rodrigo Godoi, Vice President Processing Portfolio Management, Tetra Pak, comments: “We are excited to collaborate with Fresh Start as together we can push boundaries and perspectives to drive much-needed development and innovation. The current food system is not sufficiently resilient to meet the demands of our growing population. By working together and combining Tetra Pak’s decades of industry experience and expertise with the breakthrough innovations of food incubators such as Fresh Start, we can accelerate new food solutions that create novel avenues for addressing the challenges of the modern food systems. Our aim is always to support our customers to continue to produce the most sustainable and nutritious food

products around the world.”

Noga Sela Shalev, CEO, Fresh Start, adds: “Our collaboration with Tetra Pak marks a significant opportunity to accelerate the development of solutions from our start-ups that will prepare our food systems for future use. As a leader in the food technology ecosystem in Israel, Fresh Start is well positioned to support Tetra Pak’s innovation interests in the country. The incubator start-ups are at the forefront of food innovation, and we look forward to seeing what they can achieve with Tetra Pak’s guidance and support.”

Tetra Pak’s collaboration with Fresh Start was launched at Fresh Start’s Demo Day event at the start of Israel’s Agrifood Week, with attendees including start-ups and investors from across the food industry.

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Dabur Enters ‘Premium Black Tea Market’ with Dabur Vedic Tea

Announcing the launch, Dabur India Ltd Marketing Head-Health Supplement Mr. Prashant Agarwal said: “After the successful launch of Dabur Vedic Suraksha Tea in a tea bag format last year, we are now excited to launch our latest product Dabur Vedic Tea- Packaged Black Tea, for tea lovers across the country. Unlike regular tea, it is a special blend of premium tea leaves from Assam, Nilgiri and Darjeeling, combined with the goodness of more than 30 Ayurvedic Herbs. It will give you a cup of tea that is irresistible in taste, aroma and colour”.

Rs. 60, 250 gm for Rs. 150 & 500 gm for Rs 295.

“we have launched the most critical and important ingredient of every Indian’s household kitchen. Dabur Vedic Tea, made from a curated blend of premium tea leaves. We profoundly look at ‘digital smoke signals’ and take direction in areas where we can delight consumers with ‘unmet, unarticulated’ demand and craft our proposition accordingly. It’s a sheer delight to launch this product & I believe the Vedic Tea will be immensely loved by the consumers.” Mr. Lavesh Dewangan, Brand Manager, Dabur India Ltd said.

India’s leading Ayurvedic and Natural Health Care Company Dabur India Ltd today announced its entry in Premium Black Tea Market with the launch of Dabur Vedic Tea. Packed with the goodness of over 30+ Ayurvedic Herbs, Dabur Vedic Tea provide various health benefits and helps boost immunity.

Dabur Vedic Tea contains Ayurvedic herbs like Tulsi, Ginger, Cardamom etc. These real herbs are distinctly visible with the tea leaves and it does not contain any flavors. This perfect blend ‘Re-Energizes the body’, ‘Relieves Stress’ and ‘Boosts Immunity’, giving consumers 3 major health benefits, Mr. Agarwal said. Dabur Vedic Tea, which is being launched on India’s homegrown e-commerce marketplace Flipkart, will be available in three SKUs: 100 gm for

About Dabur India Ltd: Dabur India Ltd is one of India’s leading FMCG Companies. Building on a legacy of quality and experience for 138 years, Dabur is today India’s most trusted name and the world’s largest Ayurvedic and Natural Health Care Company. Dabur India’s FMCG portfolio includes nine Power Brands: Dabur Chyawanprash, Dabur Honey, Dabur Honitus, Dabur Lal Tail and Dabur Pudin Hara in the Healthcare category; Dabur Amla, Vatika and Dabur Red Paste in the Personal care space; and Réal in the Food & Beverages category.

Puratos tegral satin plum cake egg-free offers a onestop solution to bakers and artisans this christmas

the must-have products in the artisan assortment, the procurement of raw ingredients for plum cake preparation is quite laborious. Puratos Tegral Satin Plum cake egg-free offers a one-stop hassle-free solution that perfectly fits into the artisan scheme of things.

When it comes to Christmas, there is nothing that can replace the rich plum cake. It has remained an inseparable part of the traditional treats for Christmas festivities. With the growing demand for plum cakes during the season, bakers and artisans are working round the clock to offer the best and newest variations to their customers. While it is one of

Mr. Ashish Seth, Managing Director, Puratos Food Ingredients India Pvt. Ltd., said “The delicious plum cakes have remained the quintessential treat during the Christmas season that helps bakers boost their sales. Puratos Tegral Satin Plum cake egg-free offers the perfect solution for bakers to be innovative with their cake preparations that the consumers will love and patronize. It relieves them from the cumbersome task of procurement and keeping all the

key ingredients in the store required for plum cake preparation. While plum cakes are prepared using eggs, Tegral Satin Plum cake is egg-free, keeping in mind the taste profile of customers in India.”

Tegral Satin Plum Cake Egg Free Mix which is a perfect blend of spices gives rich dark colour and good volume to your bar cakes, cupcakes, and round cakes. With loads of fruits, and nuts and infused with a rich taste it will enliven the finished product and differentiate it through taste and innovation. Puratos global presence, long history of expertise, and R&D capabilities in India have enabled them to tailor products to match Indian preferences, value, and functionality.

KerryNutri Guide supports development of healthier products in a changing global regulatory landscape

Kerry, a world leader in taste and nutrition, has launched a new tool that will support manufacturers to optimise the nutritional profile of products while being aware of the various front of pack regulations. KerryNutri Guide can measure food and beverages across a wide range of front-ofpack nutrition labelling systems and guide the user to a better score.

KerryNutri Guide has been launched in response to the need to promote healthier diets globally amid a changing regulatory environment. Governments across the world are introducing taxes and restrictions on products that are high in fat, sugar and salt to combat health issues which put a huge burden on public resources, while manufacturers have the challenge of creating great tasting products that still meet these guidelines.

The online tool can support brands in navigating this changing landscape, quantifying the nutrition score of products against over 10 global nutrient profile models and guiding users on how that score can be improved. Partnering with Kerry, manufacturers can use the scoring model to identify areas for reformulation and innovation.

Speaking about the launch of KerryNutri Guide, Albert McQuaid, Global

Chief Science and Technology Officer at Kerry, said: “In the past five years we have witnessed the most significant increase in nutrition restrictions and tax implementations to tackle obesity in history. Today over 40 countries worldwide use a front of pack nutrition label and this can be challenging for companies who have products that are sold in multiple markets. KerryNutri Guide measures products against the various front of pack requirements while also demonstrating how improving the nutritional profile can improve their score.

“It can be incredibly challenging for companies who sell products into multiple countries to understand exactly how these labelling systems will appear on their product. Using KerryNutri Guide, we can innovate with customers to create products that meet challenges such as sugar taxes, sodium reduction targets, and comprehensive nutritional profile models. We have a broad range of technologies that can support reformulation as well as leading insights

to support manufacturers in a challenging environment. We need to work together to create a world of sustainable nutrition, that is better for people and the planet – KerryNutri Guide is one way that we can support customers in our joint goals.”

How it works

Using data entered by the user, the tool measures the impact of a product that is packaged and ready for the end consumer, calculating energy as well as saturated fat, sugar, fibre, protein and salt content. KerryNutri Guide then displays the nutrient score of each input, showing areas that are close to or exceeding a regulatory or dietary threshold.

With regulations varying globally, KerryNutri Guide offers regional insights and uses the data to replicate on-pack labels used in the EU, Brazil, the UK, Mexico, Singapore, Australia and New Zealand. For example, it will show the HFSS score of the product for the UK market and can also display what sugar taxes apply for each region in beverages. In addition, the tool simulates what nutritional claims can make on pack, whether the product is low in fat, sugar, salt, or is a source of fibre or protein.

To learn more about how to use the tool in partnership with Kerry, visit https://explore.kerry.com/Kerry-NutriGuide.html

Launching an affordable, nutritious, shelf-stable plant-based egg alternative

In a world where one-third of all people are affected by some form of malnutrition, and where the pandemic and climate change are exacerbating poverty, Nestlé is focused on developing affordable foods and beverages that incorporate nutritious plant proteins to help people achieve adequate and balanced diets.

With this in mind, Nestlé has developed a powdered shelf-stable plantbased protein blend to complement egg dishes in a nutritious, and affordable way in Latin America.

When cooking their favorite egg dishes, people can replace some eggs with the nutritious soy-based alternative, resulting in an equal amount of protein, a reduction in saturated fats and cholesterol, at a lower cost when compared to using more eggs instead. The product is also fortified with iron to address one of the main micronutrient deficiencies. It is versatile for a wide range of dishes such as scrambled eggs, omelets, or baking.

“Egg is one of the most widely used protein sources. With this unique solution, we wanted to provide an affordable, nutritious solution that could be used to replace some of the eggs when cooking egg-based dishes. The plant-based dry mix also brings an equivalent amount of quality protein, less cholesterol, while ensuring a good taste and texture,” says Torsten Pohl, Head of Nestlé’s Product and Technology Center for Food.

The product is currently being tested in Central America under the Malher brand in a limited number of stores before being further rolled out across more markets in Latin America.

“We are excited to test this new concept in Central America, where egg dishes are a major source of protein for many. By replacing some eggs with this shelf-stable plant-based protein,

we will not only provide an affordable alternative, but a sustainable one too that many people can use when cooking breakfast, lunch or dinner,” says Lourdes Muñoz, Regional Manager for Central America at Nestlé.

This new patented format for shelfstable egg alternatives was developed by Nestlé R&D experts who leveraged

the company’s know-how in the development of plant-based food alternatives such as the recently launched vegan alternative to eggs under the Garden Gourmet brand. R&D teams are also exploring novel solutions for affordable, shelf stable, protein blends that can be used as meat alternatives in certain geographies with a limited cold storage supply chain.

Nourish launches its new TVC and social media campaign highlighting role of quality dry fruits in building mental agility

and nutrition, and we are excited to have roped them in to further Nourish’s vision for encouraging the use of premium dry fruits. We want to highlight that a handful of high quality dry fruits are a handy way of promoting better well-being, both for the mind and body, in a creative way.”

“Dry fruits is a niche category and we wanted to create a clutter-breaking concept unlike what has been seen for such a segment in the past”, adds Richa.

Taking a fun route to spotlighting importance of quality nutrition, Nourish has launched a new television commercial and social media campaign highlighting the role of consuming quality dry fruits to improve mental agility. The third TV commercial for Nourish, which is a part of the #SehatKiSunoNourishHiChuno campaign, was launched yesterday across television channels, social media, OTT platforms, radio, and print media.

The commercial brings two Bollywood actresses — Shilpa Shetty as Munki and Shamita Shetty as Tunki in the series.

The celebrity sisters are seen in the TVC having fun playing the game ‘Guess the Muhawara’. When given the opportunity to respond, a perplexed Tunki stands up and starts walking fast through the room. When Shilpa interrupts Shamita, she replies ‘Tez chalungi tabhi toh dimag tez chalega’. At this point, Shilpa bursts the bubble

and tells her that having dry fruits can actually help boost brain power and improve mental performance.

In line with the previous two ads of the series, Shilpa is portrayed as the ‘Nutrition Champion’ who advocates the importance of eating good quality dry fruits to increase the mental pace and performance. Consuming Nourish dry fruits can help doing the same as they have high level of Omega-3, healthy fats, fiber and nutrition.

Ashish Khandelwal, Managing Director, BL Agro says, “With this new TVC, we want to promote the right nutrition intake, especially when it comes to diet powerhouses like dry fruits. We are thrilled to add this dimension to our SehatKiSunoNourishHiChuno campaign.”

Richa Khandelwal, Managing Director, Leads Brand Connect, the agency, which conceptualized the ad says, “The Shetty sisters have always sent out a powerful message about health

Along with the release of #SehatKiSunoNourishHiChuno campaign, BL Agro also launched a contest which changes with the launch of every new ad of the series. The contest is called #NourishTunkiMunki which is running on all social media handles of Nourish. The company intends to engage the existing and prospective customers where winners are chosen on a daily basis. The questions of the contest are around nutrition and healthy food. The best part of the contest is that there are not one but 100 winners every day, who win Nourish hampers as gifts. The hashtags of the contest are #SehatKiSunoNourishHiChuno and #NourishTunkiMunki and tag is @worldofnourish.

Nourish TVC Link: https://www.youtube.com/watch?v=06KlAqfq4Uk Social Media links: https://fb.watch/ h42v8KGzQj/ https://www.instagram.com/p/ ClfkYxqPBqD/ Nourish dryfruits - almonds, cashew, raisins, walnuts and pistachio and other products ofBL Agro are available on www.nourishstore.co.in and Amazon.

Tetra Pak introduces first ever Tetra Stelo Aseptic Package in India with The Minute Maid Juice Range of Coca-Cola in India

Tetra Stelo® Aseptic, the latest member of Tetra Pak’s global packaging portfolio, is now the package of choice for Minute Maid, leading nutrition brand under The Coca-Cola Company’s portfolio in India. This is the first ever Tetra Stelo® Aseptic package for The Coca-Cola Company in the world, and the first time the package is being launched by Tetra Pak in the Asia Pacific region.

The unique new tall, rounded, seamless package is designed to create tangible differentiation in the market for the new benefit-led Minute Maid rangeHoney Infused & Vita Punch variants. The package also comes with WingCap™ 30, one-step opening with DIMC technology, that ensures a perfect grip and great pouring experience. In addition to the package itself, Tetra Pak has also provided the processing and filling equipment for the range, making it an end-to-end partnership. The unique advantage of Tetra Pak’s filing machine is the easy switchover between 500 ml and 1000 ml volumes. Owing to this flexibility, the new range will be offered in both 500 ml & 1 liter carton packages in India.

Speaking about the new launch and a decade-strong partnership between Tetra Pak and The Coca-Cola Company, Enrique Ackermann-VP Technical Innovation & Supply Chain Coca-Cola India & Southwest Asia says, “Tetra Pak has been our strategic partner in building capacity and innovation in single serve packs for a decade. We are thrilled to have extended this partnership to multi serve packs with the launch of our new Minute Maid honey infused range in India. The Tetra

Stelo® Aseptic packaging has aided in offering differentiating characteristics for our Minute Maid range, which we believe will appeal to our consumers.”

Minute Maid, the Coca-Cola Company’s fruit nutrition brand, prides itself on its history of providing quality products to families around the world in more than 100 countries. It is expanding its portfolio in India with the launch of two new offerings in the country‘Honey Infused’ and ‘Vita Punch’ which will first be made available in Punjab.

Tetra Pak cartons are also increasingly being sought after by consumers due to better environmental credentials, making them the perfect choice for responsible brands. These cartons are paper-based, recyclable and have a lower carbon footprint compared to other packaging alternatives, as validated by various Life Cycle Analysis conducted across the world.

“As part of Tetra Pak’s ambition to deliver packages that contribute to a low carbon circular economy, we have the unique privilege of working with some of the biggest brands in the world, innovating with them and for them. In

addition to the stand-out design, the Tetra Stelo™ Aseptic is paper-based, recyclable, FSC™ certified and offers the environmental advantages that are unique to Tetra Pak packages. The package meets the needs of not just the consumer looking for nutritional, safe food, but also one who is environmentally conscious. We are very excited to be the partner of choice for The Coca-Cola Company on their journey to strengthen the Minute Maid brand in India,” adds Ashutosh Manohar, Managing Director, Tetra Pak South Asia.

Minute Maid’s new offerings in the country, packed with the goodness of functional benefits, further differentiated by the new packaging innovation Tetra Stelo® Aseptic, the new range is sure to become the go-to choice for consumers. The new range has been launched in the state of Punjab and will further be expanded to other parts of North India over the next few months.

*As per ifeu 2020. “Comparative Life Cycle Assessment of Tetra Pak packages and alternative packaging systems for beverages and liquid food on the European market”, and other studies.

DSM announces launch of Vertis™ CanolaPRO®, the complete plant protein that’s free from major allergens

Royal DSM, a global purpose-led science-based company, has today announced the launch of Vertis™ CanolaPRO®, a high-quality canola protein isolate. This milestone follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry. Canola seeds, also known as rapeseeds, are one of the world’s few available plant sources of complete protein, meaning they contain all nine essential amino acids required for good health. Vertis™ CanolaPRO® will allow food and beverage producers to develop plant-based products that offer complete proteins and are free from major allergens.

An estimated 30% of consumers in major markets identify as flexitarian, however not all consumers of plant-based products are satisfied with the options on the market, which some perceive as falling short in terms of taste, texture, or health.1 In particular, consumers are scrutinizing the labels of plant-based foods and beverages they buy, and looking for products which contain high-quality complete protein. “Good source of protein” is the number one attribute consumers in the U.S. look for when buying plant-based products.2 At the same time, consumers are avoiding major allergens such as soy, gluten, and dairy, with 40% of U.S. consumers having purchased a food with an allergenor intolerance-related label last year.3 Vertis™ CanolaPRO® increases

protein levels in plant-based food and beverages and does not contain major allergens. When used as part of a protein blending strategy, Vertis™ CanolaPRO® is highly complementary to proteins from legumes and cereals and fills in gaps in essential amino acids. Vertis™ CanolaPRO® has a protein digestibility-corrected amino acid score (PDCAAS) of 1, on par with soy or whey, and a high digestibility score (DIAAS = 100). The functional benefits of VertisTM CanolaPRO® improve the bite and texture of meat and fish alternatives, and create a smoother mouthfeel in dairy alternatives and performance nutrition products.

Sustainability is at the heart of the production of VertisTM CanolaPRO®. It is produced from canola meal, a coproduct of canola/rapeseed oil production. The ingredient has a small carbon footprint4 and requires no additional arable land for its production. VertisTM CanolaPRO® is produced in a proprietary process with minimal water use, low temperatures, and no solvents. VertisTM CanolaPRO® is produced in a joint venture with Avril Group, a leading processor and financer in the vegetable oils and proteins sector based in France, at a newly constructed facility in Dieppe.

“We are immensely proud to bring Vertis™ CanolaPRO® to the market to help address the need for nutritious, delicious, and sustainable plant-based food and beverages,” says Patrick Niels, Executive Vice President of Food & Beverage at DSM. “At DSM, we’re driven to partner with our customers in the food and beverage industry to produce great products that have benefits for both people and the planet. With the launch of Vertis™ CanolaPRO® alongside our legume-based offering, we are establishing a leading portfolio of healthy and sustainable plant proteins that even better positions us as a go-to innovation partner for the plant-based market.”

DSM unveils new brand positioning for Vertis™ plant proteins

Along with the launch of VertisTM CanolaPRO®, DSM is unveiling a differentiating positioning and campaign for its Vertis™ plant protein portfolio. The portfolio includes plant protein concentrates and textured vegetable proteins based on peas and faba beans, which DSM acquired with Vestkorn Milling in 2021, with more innovative proteins and solutions in the pipeline.

VertisTM plant proteins offer an alternative on the market for high-quality, sustainably-produced plant proteins. Together with DSM’s unrivaled scientific foundation, application expertise, and innovation, as well as a broad range of taste, texture, and health solutions for plant-based products, the Vertis™ plant protein portfolio enables DSM to lead the market as an end-to-end partner for the creation of plant-based food and beverages that create an impact for products, people and the planet.

Sales of Vertis™ plant proteins will contribute to DSM’s commitment to reach 150 million people with its ingredients and solutions for nutritious, delicious, and sustainable plant-based food and beverages by 2030. Last year, DSM announced this and other quantifiable food system commitments, including commitments to support the sustainable production of animal protein, to address the societal and environmental challenges linked to food production and consumption.

References

1. Euromonitor, Driving Forces Behind Plant-based Diets, June 2019

2. 2022 Food and Health Survey, International Food Information Council

3. Ibid.

4. CO2 footprint of CanolaPRO® is 3.8kg CO2 per kg of protein

n utraceuticals for mental wellness 28

iFF launches SuPro® teX, a Breakthrough innovation in whole-muscle Pieces of Plant Protein meat alternatives

IFF announced the global launch of its next generation plant-based protein – SUPRO® TEX –to accelerate growth in the meat alternative category beyond ground meat burgers. This new solution unlocks the door for rapid innovation in the meat alternative space because of its unique texture and versatility. SUPRO® TEX provides a very similar texture to chunky pieces of whole muscle animal protein in an easy-to-use format that does not require major capital investment for manufacturers to begin production. Made in irregularly shaped, the new 80 percent protein SUPRO® TEX is based on soy protein, a complete, high-quality protein, comparable in quality to animal protein. As a dry product, it eliminates the need for a cold supply chain, simplifying and reducing shipping costs and storage.

“What makes SUPRO® TEX stand out in the plant-based space is – for the first time, meat alternative manufacturers can make tender, plantbased protein, whole muscle pieces or chunks without the need for major capital investments or a refrigerated supply chain,” said Michel Mellema, global innovation director of IFF’s RE-IMAGINE PROTEIN® program. “This is the latest from IFF’s RE-IMAGINE PROTEIN® program, where we accelerate the development of breakthrough ingredients and technologies to meet the needs of our customers and consumers. By combining science and creativity, we’re developing an end-to-end portfolio of plant-based solutions that pushes past traditional boundaries to change the way peotechple eat.”

By 2035, market researchers predict that one in 10 portions of protein is likely to be plant-based[1]. Today, consumers of plant-based meat alternatives are primarily motivated by their health and wellbeing, yet sustainability and ethical concerns are becoming increasingly important to them. Because more than 40 percent of global consumers[2] are highly interested in meat alternatives with the same taste and texture as animal-origin meat, SUPRO® TEX was designed specifically to deliver a similar meat-eating experience that consumers crave.

“This is a paradigm shift,” said Mellema. “We are expanding our offerings to more meat alternative players. Today, we have solutions and technical knowledge to support customers who use High Moisture Extrusion technology (HME), which is an excellent technology, but not necessarily suitable for all meat alternative players. That´s why we developed SUPRO® TEX – a single, easy-to-use product that can deliver similar texture to what HME products provide, but

SUPRO® TEX offers endless product design and formulation opportunities with its high-process tolerance, neutral flavor, and color. Manufacturers can easily reproduce pieces of differently textured meats just by adjusting hydration levels and custom flavor systems— imagine a tender beef bourguignon, chicken stir fry or pork fajitas— but all 100 percent plant-based.

“In a patent-pending process, soy protein is combined with other texturants to improve the firmness of the protein pieces after hydration,” explained Ulrik Madsen, culinary designer, IFF. “Due to their unique composition, SUPRO® TEX chunks retain their texture throughout manufacturing—without breaking apart when in a tumbler or simmering—as compared to typical low-moisture extruded products.”

Flavors and colors are added during the product hydration process, so they become evenly distributed and better absorbed among pieces. SUPRO® TEX pieces are gluten free and require no animal products, such as eggs, to be added to the end products to achieve optimal performance.

For more information about the SUPRO® TEX, visit https://www4.iff.com/supro-tex-2022

1. BCG Food for Thought, The Protein Transformation, 20212. Protein Report, Health Focus International, 2021

2. Protein Report, Health Focus International, 2021

without major capital investments.”

Scientists add ‘invisible fiber’ to foods for a healthier diet

is not digested in the human gut, and it can help improve the health and function of our digestive system. It can also help prevent obesity and type 2 diabetes, and reduces the risk factors of some cardiovascular diseases.

Increasing the fiber content of food products by 10 to 20% while also maintaining pleasant taste and texture is a challenge across the food industry. Current foods with added fiber can have a tough texture or different flavor to the original product. As part of the research, Farahnaky’s team conducted taste tests and texture analysis on bread and cakes with varying amounts of added FiberX. They found they were able to add up to 20% fiber to food while maintaining the original taste and texture of the product.

Scientists have converted native starches such as wheat, corn and cassava to dietary fiber that can be added to food to make it healthier without changing its texture, color or taste.

Researchers at RMIT University worked with Microtec Engineering Group, a technology-based engineering company that supplies starch processing equipment, to develop the starch-based product, called FiberX, which resists digestion in the human gut, just like fiber. Not only is FiberX smooth and tasteless, but it’s also suitable for fortifying low-calorie and low-GI foods and can be gluten free. Additionally, it’s suitable for adding to low-fiber foods such as white bread, cakes, pasta, pizza and sauces to make them healthier. Project lead from RMIT’s Food Research and Innovation Centre, Associate Professor Asgar Farahnaky, and his team used advanced starch modification technology with approved food grade materials to create what they describe as “invisible fiber.”

“We can now add extra fiber to foods

“Researchers at RMIT University worked with Microtec Engineering Group, a technology-based engineering company that supplies starch processing equipment, to develop the starch-based product, called FiberX, which resists digestion in the human gut, just like fiber. Not only is FiberX smooth and tasteless, but it’s also suitable for fortifying low-calorie and low-GI foods and can be gluten free.

like white bread and other staples without changing the taste or texture, which has been one of the main issues with many commercially-available fiber supplements to date,” he said. “Our product is not even noticeable once added. It’s just like a parent hiding vegetables in a child’s meal to make it more nutritious.”

The importance of fiber Fiber is a type of carbohydrate that

“This new technology means we can increase the amount of fiber that goes into the food so we can receive our recommended daily intake, even while consuming less foods, which has potential to help with weight management and diabetes,” he said.

How does it work?

RMIT University co-researcher and Vice-Chancellor’s Senior Research Fellow, Dr. Mahsa Majzoobi, said the structure of starch was modified on a molecular level and tested to see how it reacted with digestive enzymes.

“Once the resistant starch goes through this process, it needs to have high levels of resistance to be counted as a successful conversion to dietary fiber,” she said.

Using this new technology, the team can convert more than 80% of starch into dietary fiber, Majzoobi said.FiberX was tested using internationally approved methods at RMIT and the accredited Australian Export Grains Innovation Centre. Farahnaky said his team are now looking at the next phase of FiberX technology, which will use green alternatives to convert starch to fiber.

Reducing food waste

Farahnaky explained that beyond the health benefits, FiberX technology also has the potential to improve supply-chain challenges, reduce food waste and increase local jobs.

“Australia currently exports large amounts of grain for creating value-added products, such as plantbased meat. We then have to import these products back to Australia and wait for them if there are delays in the supply chain, as we saw with COVID,” Farahnaky said. “Instead of growing and exporting more grains, we should be using existing grains to create value-added products here in Australia.”

To do this, Microtec and RMIT’s Food Research and Innovation Centre have also partnered with Fight Food Waste Cooperative Research Centre to stop starch and fiber-rich by-products of plant protein production from going to waste. Australia currently produces 5,000 tons of pulse protein a year, which generates 30,000 tons of waste. Farahnaky explained that by processing this waste into dry pulse starch, FiberX technology can convert the starch to fiber on a large scale.

“Not only will this partnership help reduce food waste on a massive scale, but it will lead to creating new premium food products that are high in dietary fiber,” he said.

Ready for expansion

With the help of Microtec, FiberX technology is now ready for the food industry to take up and use for largescale production of dietary fiber.

“This new technology will enable the production of dietary fiber using a cost- and energy-effective process at a large scale,” Farahnaky said. “Scaling this technology will mean the food industry will have access to large quantities of invisible dietary fiber at an affordable price to provide highfiber foods to consumers.”

hello

RMIT University

Photo - Credit: Pixabay/CC0 Public Domain

we agree that health is a right not a privilege it’s time to build a fairer healthier world for everyone everywhere

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n utraceuticals for mental wellness

One of the other effects of the pandemic was a desire to return to natural and traditional ingredients, with many consumers turning to trusted ancient remedies as a response to the crisis. Globally, the number of launches of products with functional botanicals almost doubled between 2018 and 2020,8 and in Asia botanical and herbal supplements accounted for one in five launches in 2021.9

In 2021, India’s dietary supplement market had an estimated value of €3.9 billion – by 2026, that figure is forecast to increase to €10 billion,1 growing at a CAGR of 22%. This growth has been driven by major behaviour change among Indian consumers, 41% of whom have reportedly increased their supplement intake over the past 12 months.2

There are many reasons for this. Long before anyone had heard of COVID-19, consumers across the world were becoming more proactive when it came to health and nutrition. Unsurprisingly, however, the pandemic accelerated this trend – globally, six in ten now seek added functional benefits from everyday foods and beverages.3

However, people aren’t just looking to nutraceuticals for immune support, or other physical health benefits – there has been a major increase in demand for products that target areas like mental wellbeing, stress relief, sleep support. This is perhaps unsurprising given that we are living through times of huge stress. As Innova Market Insights noted in 2020, “Recent events have had a significant effect on mental

wellbeing, with many people facing increased rates of anxiety off the back of the COVID-19 pandemic”.4 Since then, of course, new sources of uncertainty have emerged – inflation, economic volatility and a seemingly unstable geopolitical situation.

This has changed the landscape for the food, beverage and supplements industries which, according to Innova, are increasingly “playing a part in tackling mental unease, with mood-boosting products ranging from those formulated and promoted to aid a general ‘feel good’ factor to those targeting more specific mood worries, such as anxiety, stress and poor sleep.”5

Another key area is demand for solutions for memory and other areas of cognitive wellbeing. In 2020, supplements offering cognitive benefits accounted for one in six supplement launches in Europe, and one in four in Australia and New Zealand.6 This trend is particularly pronounced in India, where brain health or mood accounted for 30% of health claims in supplement launches in 2021 (compared to 13% for Asia as a whole).7

But while tradition appeals to consumers, so does evidence. Today’s typical consumer is more skeptical and more scientifically savvy than he or she was in the past. Four in ten don’t trust brands because they believe they make misleading health claims around the ingredients in their products.10 The same number say they are motivated to buy a healthy lifestyle product after seeing scientific data supporting its benefits.11

Said Aanchal A. Kumar, Business Development Manager, Applied Health & Nutrition at Kerry, “In India, scientific substantiation is one of the top purchase drivers: 46% of consumers say they do their own research on products’ ingredients and benefits, with 43% of them doing their own research on scientific data claims.12 The ideal ingredient for our times could therefore be seen as one that combines an appeal to tradition with high levels of scientific substantiation.”

One ingredient that definitely passes both tests, and which is particularly well known in India, is ashwagandha. Used in Ayurveda for thousands of years to enhance focus and help reduce everyday stress,13 it’s one of the best studied adaptogens, and has been shown to positively influence stress responses.14 Furthermore, six in ten consumers – across all age groups – have heard of it, making it one of the best known ingredients for cognitive support.11

Traditional ingredients clinically proven to support mental and cognitive health are gaining presence in India’s nutraceuticals market amid growing consumer demand for scientifically-backed natural remedies.

In an uncertain world, consumers’ needs are evolving rapidly. Population aging has shifted priorities, areas like sleep improvement and stress reduction are high on the agenda, and consumers are increasingly aware of the complex links between various health states. By using scientifically proven botanical ingredients like ashwagandha, brands can tap into some of the most important trends in India’s growing nutraceutical market.

Said John Quilter, Vice President of Kerry’s Global ProActive Health portfolio, who spoke on nutraceuticals at the recent Health Foods and Dietary Supplements Association (HADSA) annual conference in Mumbai: “India is fast establishing itself as a nutraceuticals manufacturing hub. The domestic dietary supplements market is anticipating growth of 15% this year and India currently holds 2% of the global nutraceutical market but that is projected to grow to 3% very quickly. The size of the Indian supplement market and growth opportunity ensures India is a core market in our ProActive Health long term growth strategy.”

MOFPI, Govt of India

Innova Market Insights

Kerry Proprietary Insights 4. Innova Market Insights ‘Mental and emotional wellbeing: Targeting the ‘feel good’ factor and specific mood needs’, November 2020 5. Innova Market Insights ‘Mental and emotional wellbeing: Targeting the ‘feel good’ factor and specific mood needs’, November 2020 6. Innova Market Insights, 2022

Innova Market Insights

Innova Market Insights, 2022

Innova Market Insights 10. FMCG Gurus, 2021

Kerry Proprietary Insights

Kerry Global Consumer Survey – Digestive and Immune Health, 2021 13. Singh N, Bhalla M, de Jager P, Gilca M. An overview on ashwagandha: a Rasayana (rejuvenator) of Ayurveda. Afr J Tradit Complement Altern Med. 2011;8(5 Suppl):208-213. doi:10.4314/ajtcam.v8i5S.9 14. Lopresti, Adrian L. PhDa,b* Smith, Stephen J. MAa,b; Malvi, Hakeemudin MBBS, MDc; Kodgule, Rahul MBBSd ‘An investigation into the stress-relieving and pharmacological actions of an ashwagandha (Withania somnifera) extract’ Medicine, September 2019

eXH i B ition S 2023

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DSM launches world’s first textured vegetable protein that is a complete protein, soy-free and gluten-free

Royal DSM, a global purpose-led science-based company, today launches Vertis™ Textured Pea Canola Protein – a world first in plant protein. The new solution is the only textured vegetable protein that contains necessary levels of all nine essential amino acids to be a complete protein, has unique textural benefits and is soy-free, gluten-free and dairyfree. Vertis™ Textured Pea Canola Protein will help producers create an even more realistic and nutritionally appealing meat alternative or plant-forward application. The ingredient requires a short hydration time, has good processing capabilities, supports low fat and salt formulations and has a firm, springy bite that replicates traditional meat products.

The global flexitarian movement is merging with increased consumer health consciousness – and better nutrition is playing a key role in both trends. In fact, 73% of global consumers say they plan to eat and drink more healthily.[1] For a lot of people, this means adding more plant proteins to their diets from a diverse range of sources. Soy, for example, has long been a popular base for meat alternatives but concerns around allergens, hormones, GMOs and soy’s environmental impact have led to consumers looking for alternative sources of high-quality plant protein. This appetite

paved the way for novel ingredients like pea proteins which have proved incredibly popular. DSM’s new Vertis™ Textured Pea Canola Protein was created to offer a complete protein with more of the meat-like texture consumers want from plant-based alternatives.

Introducing Vertis™ Textured Pea Canola

Protein

Vertis™ Textured Pea Canola Protein – a blend of pea protein and Vertis™ CanolaPRO® protein isolate – is the latest addition to DSM’s portfolio for the plant-based category. The new canola ingredient makes it possible for brands to create convincing, nutritious meat analogues and plant-forward applications that offer complete proteins – all without any major allergens.

Applications formulated with this complete protein can have their nutritional profiles further elevated when paired with DSM’s broader portfolio of solutions for the plant-based category. For example, vegan EPA and DHA omega-3 fatty acids can enable appealing front-of-pack health claims without impacting the marine ecosystem. And DSM’s broad range of vitamin and mineral premixes can help bridge the micronutrient gap often present in plant-based food and drinks.

The pea and canola proteins in

Vertis™ Textured Pea Canola Protein work together to create a meat-like texture with a firm and springy bite and an appealing mouthfeel. The ingredient imparts some savory background notes which blend well with other flavors. With DSM’s portfolio of taste and texture solutions, manufacturers can create truly enjoyable and realistic meaty taste experiences. Vertis™ Textured Pea Canola Protein will be available in a mince format, suitable for Bolognese sauces, tacos and lasagna, and a shredded format to be used in plant-based burgers and meat balls. The improved texture and water retention properties make it ideal for production at scale.

“It’s an exciting time for the plant-based alternatives market and I’m incredibly proud of the team for continuing to push the boundaries of what’s possible in this category,” says Samah Garringer, Business Unit Director, Proteins of the Future at DSM. “This world first in textured vegetable proteins will help manufacturers create nutritious, delicious and sustainable plant-based food and beverages. By providing a complete source of protein that is free from all major allergens, brands can appeal to the modern flexitarian consumer who wants to include a diverse range of proteins in their diet – without compromising on nutritional value. At the heart of all our initiatives at DSM is looking after people and our planet. This is exemplified throughout our Vertis™ plant proteins which are produced with minimal waste and environmental impact, making them a sustainable and, crucially, scalable solution.”

References

1. FMCG Gurus, 2022 [for DSM info, taken from this page https://www.dsm.com/ food-beverage/en_US/insights/insights/consumer-insights/health-conscious-consumersare-looking-to-enjoy-it-all.html]

cP kelco and chr. Hansen join forces to develop breakthrough, ambient, plant-based “vegurts”

duce both spoonable and drinkable ambient vegurts with great nutrition, taste and texture is significant,” said Christian Gilleladen, Principal Application Scientist at Chr. Hansen. “Selecting the right culture to provide fermentation performance, texture and flavor for each recipe, and having these complement the stabilization and flavor systems is critical to making great products.”

Gilleladen continued, “By working together, we have been able to unlock the synergies between ingredients and process to produce a variety of desired thicknesses and mouthfeel.”

“This collaboration represents a new way of helping our respective customers accelerate their product development and access technical application support globally,” said Anne Sinha, Marketing Director at CP Kelco, on behalf of the two companies. “With access to teams who know each other and work together well, and who are closely connected to other global ingredient producers, customers can benefit from an integrated team of world-leading experts with insights across their entire development chain.”

Prototype recipes can be customized

Ingredient powerhouses CP Kelco and Chr. Hansen are proud to offer customers a collaboration combining their world-leading expertise and solutions to take consumer-friendly, shelfstable, plant-based yogurt alternatives (“vegurts”) to the next level.

Consumer demand for healthy and more sustainable food choices has driven an explosion in launches of plant-based alternatives to traditional dairy products. Within these categories, manufacturers and retailers have recognized the advantages of shelfstable products which can reduce food waste and increase geographical reach. For consumers, ambient-stable products offer convenience. However, to embrace regular consumption

consumers are not ready to compromise on taste, nutrition, and the “naturalness” of shelf-stable, plant-based products.

Industrially validated prototypes for oat, soy, pea, coconut and almond CP Kelco and Chr. Hansen have closely collaborated to demonstrate that production of nutritious and great-tasting, ambient, plant-based yogurt alternatives are possible for a variety of different plant bases. The result of this collaboration includes industrially validated prototypes of drinkable and spoonable vegurts with either oat, soy, pea, coconut or almond bases.

“The technological challenge to pro-

To date, a range of vegurt prototypes are available to food producers for tasting, and they have received positive feedback from select customers. The prototype recipes can be tweaked to meet specific requirements for sugar, protein, fat, texture and flavor, thanks to the comprehensive expertise in fermentation, stabilization, flavor, processing and packaging offered by the collaboration.

“Formulating plant-based vegurts is not straight forward, and we want to help our customers to be best in class by offering our joint technical expertise,” said Tora Jorn, Sales Technical Service Manager at CP Kelco. “Together, we look forward to this opportunity of sharing our support and helping with the development of the flavors, textures and nutritional profiles our customers are targeting when they embark on the plant-based, shelf-stable vegurts journey.”

crunch t ime: natural ingredients for crispier creations

Calcipur® compared to flour can be advantageous for manufacturers as it allows for a reduction in cooking time. Measurements taken during the trial were weight, texture analysis, moisture content and food consumption noises.

When it comes to crisp baked goods such as wafers, the sound while eating is key to consumer acceptance. And that’s because perception of product quality, and even taste, are closely connected to acoustics. To demonstrate how calcium carbonate can easily improve mouthfeel without negatively impacting taste, Omya carried out a sound analysis which showed a clear correlation between audible crispness and the content of Omya Calcipur® in a wafer.

Autonomous Sensory Meridian Response (ASMR) is on the rise: This trend highlights the link between pleasant joyful feelings and specific auditory and visual stimuli. With Mukbang, Korean consumers perfectly illustrate ASMR by publishing clips on social media to document the record-

ing of special eating experiences. And this trend is the perfect opportunity to explore how Omya Calcipur® can help support appealing – and audible –crispness.

As a real all-rounder suitable for different technical processes, Omya Calcipur® has a positive impact on not only health but also sensory qualities, mouthfeel and colour in numerous applications. When used in snacks and cereals, the particles provide better extrusion and intensify the perception of salty or sweet tastes. A trial with baked wafers has revealed how a specific amount of Omya Calcipur® can reduce the mass of the wafer by lowering moisture content due to increased heat transfer, ultimately resulting in a crispier end product. The higher thermal conductivity of Omya

Wafers containing three different amounts of calcium carbonate (0%, 1% and 1.5%) were prepared in a norming process, cut into squares of 55 x 55mm and their weight measured. A combination of force measurement and acoustic detection was used to assess crispness, using an Acoustic Envelope Detector (AED) and a Texture Analyzer. Crispness was defined by the number of sound peaks detected during the structural breakdown of the wafer. The texture analysis proved that the firmness of the wafer was not affected by adding calcium carbonate: the maximum force referred to the hardness of the wafer, which stayed constant. The sound analysis demonstrated that the addition of calcium carbonate significantly elevated the number of peaks and thus the crispness of the wafers. The addition of 1% calcium carbonate enhanced the number of peaks by 29%, while 1.5% addition of calcium carbonate resulted in a 48% increase.

Renata Negrini, Technical Service Manager Food, at Omya, says: “Eating as a means of wellbeing is as old as time, but in a world of mass consumption it’s more important than ever for manufacturers to create products that stand out from the crowd. Here, Omya Calcipur® is key, as it’s an ingredient that not only helps optimise formulations and production process, but is also natural and healthy.”

Sound analysis reveals how calcium carbonates provide added bite to baked goods

new concepts for plant-based salami substitutes from loryma

Different wheat ingredients and processings for the creation of authentic, plant-based sausage specialties

From vegan salami as a hot or cold topping for bread and pizza, to Italian salami stick alternatives

– ingredients specialist Loryma has developed concepts that authentically replicate the specific visual and haptic properties of their meat-based counterparts. The wheat texturates of the Lory® Tex range form the structure-giving base, while the choice of wheatbased binder (Lory® Bind) promises optimum binding and heat stability, thus ensuring the protein content of the end product is on a par with the original. To achieve ideal results, there are also various options for processing, such as fermentation or the addition of a plant-based fat alternative.

Various wheat ingredients create multiple textures and properties. For example, a wheat-based binder from the Lory® Bind range is suitable for the creation of vegan salami as a pizza topping, providing stability during heating. To achieve the typical appearance of salami with visible fat inclusions, a creamy fat alternative can also be added. This is based on Lory® Stab, a mixture of several wheat starches, as well as vegetable fat and water, and can withstand high temperatures. The wheat protein contained in Lory® Bind gives the recipes not only an elastic texture but also a nutritional profile as close as possible to the original. As a result, the protein content of wheatbased salami is at least as high as that of beef-based sausages.

Different manufacturing processes for authentic results

The concepts include several manufac-

“To achieve the typical appearance of salami with visible fat inclusions, a creamy fat alternative can also be added. This is based on Lory® Stab, a mixture of several wheat starches, as well as vegetable fat and water, and can withstand high temperatures. The wheat protein contained in Lory® Bind gives the recipes not only an elastic texture but also a nutritional profile as close as possible to the original.

turing methods to produce a wheatbased salami perfectly matched to the desired end product. One option is to add an edible acid, such as citric acid, to the vegan sausage meat and cook the sausage afterwards. Fermentation

with starter cultures, as is common in classic meat processing, is more time-consuming. With the help of the microorganisms, the wheat salami matures for a few hours before being cooked. This method imitates the typical texture as well as the flavor of the meat product in the most authentic way.

“In many vegetarian meat substitutes, egg is added to provide the typical bite. However, our well thought out combination of various wheat ingredients gives an authentic result, but without the need for animal-derived additives,” explains Norbert Klein, Head of R&D at Loryma. Modifying the concepts for other sausage alternatives is also possible. For example, the heat-stable binder is also suitable for vegan chicken breast or beef jerky.

mediterranean botanical extracts support healthy ageing

At SupplySide West, Euromed responded to increased consumer demand for plant-based, eco-friendly food supplements by showcasing its extended line of evidence-based Mediterranean fruit and vegetable extracts™. In an ever-ageing society, there is a greater focus on remaining healthy and active into later life. Euromed’s branded specialities are versatile ingredients designed to support these goals: Using proprietary Pure-Hydro Process® water-only extraction technology, natural phytochemicals are preserved and concentrated, while avoiding undesirable organic solvent residues. The showcased ingredients included lemon, spinach, pomegranate, olive, fig and artichoke extracts, all for use in a wide variety of finished products.

The Mediterranean diet contains fruits and vegetables that are abundant in phytochemicals such as the antioxidant polyphenols and other valuable nutrients that are relevant to support human health. Inspired by this nutritional model, Euromed Research and Innovation added lemon and spinach to its existing range of olive, pomegranate, fig and artichoke extracts.

Spinach

Spisar® consists of Spanish spinach leaves (Spinacia oleracea L.) standardized to 20-hydroxyecdysone (20E)

and obtained through the eco-friendly Pure-Hydro Process™ extraction technology. Spinach’s phytohormone 20E is considered both ergogenic and adaptogenic. This has proven to be particularly beneficial for those aged 50-plus, in combination with strength training. A twelve-week randomized double-blind placebo-controlled clinical study[1] found that the intake of Spisar® in adults in this age group performing physical exercise was associated with beneficial effects in terms of muscle strength, quality and mass.

Lemon

Wellemon® is an extract from Spanish lemon fruit with a standardized content of the flavonoid eriocitrin. Among citrus species, lemons have the highest content of eriocitrin, which is known for its antioxidant and healthy ageing properties. A clinical study[2] demonstrated that eriocitrin has high bioavailability compared to analogues such as hesperidin found in oranges, thanks to its superior water-solubility. Concentrations of all metabolites, including hesperetin metabolites, were higher after Wellemon® intake, then after the consumption of orange extract. This key finding indicates Wellemon® can dose-efficiently deliver all the beneficial properties of citrus bioflavonoids.

Pomegranate and olive Pomanox® is made from sustainably

cultivated Spanish pomegranate fruits and obtained by a patented extraction process based on water. Several published studies support multiple potential health-promoting properties – from nutricosmetic to cardiovascular health, cognitive performance, appetite regulation and sports nutrition[3]-6. Two ongoing clinical studies are further investigating healthy ageing and beauty from within. The olive extract Mediteanox® is standardized in the powerful antioxidant hydroxytyrosol (HT). This polyphenol protects blood lipids from oxidative damage. By preventing oxidation of LDL and consequent accumulation in arteries, olive polyphenols can slow or prevent atherosclerosis. Lipid oxidation is also observed in human skin and leads to issues such as photoageing, therefore HT is also considered beneficial for skin health and beauty. Based on a standardized content of HT, Mediteanox® delivers HT antioxidant properties in practical and patented formats, supported by in vitro, animal and clinical data 7,8

Fig and artichoke

ABAlife® is a patented fig fruit extract standardized in abscisic acid (ABA). Small amounts of the extract (100mg and 200mg) have been shown to lower post-prandial blood glucose and insulin levels, and significantly lower the Glycemic Index (GI) of glucose9, suggesting it may have metabolic benefits and protect from the detrimental effects of Advanced Glycation End Products (AGEs). Cynamed®, an extract of the edible parts of the artichoke, combines standardized amounts of inulin and polyphenols in one product. The extract has been shown to have bifidogenic prebiotic effects that may support digestive care and improve gut and microbiome health10.

References:

1. e. Nutrients 2021, 13, 4373. https://doi. org/10.3390/

2. https://doi.org/10.3390/antiox10030435

3. doi:10.3390/nu11040721

4. https://doi.org/10.3390/antiox11112124

5. https://doi.org/10.3390/foods11172639

6. https://doi.org/10.1016/B978-0-12-8205938.00010-0

7. doi:10.3390/nu11030640

8. https://doi.org/10.3390/nu14091879

9. doi:10.3390/nu11081757

10. doi:10.3390/nu12061552

kägi builds smart factory with the support of Bühler’s technology

Swiss technology group Bühler is taking the long-lasting and fruitful relationship with Kägi Söhne AG, the Swiss chocolate wafer producer, to the next level. Bühler is supporting Kägi in building its smart factory. By 2024, Kägi plans to have its entire machine park digitally networked and all process data visualized.

The first steps towards the smart factory started in 2019 when Kägi and Bühler teams conducted a Performance Assessment Workshop to discover where improvements could be made in the production process of the chocolate wafer manufacturer. “Our vision is to produce the perfect Kägi every day, whether it is 30°C in summer or minus 10°C in winter,” says Pascal Grin, Chief Operating Officer of Kägi Söhne AG.

After all factors relevant to the production were analyzed, the teams identified areas for improvement and defined plans to address them going forward. The quality of Kägi’s products has always been high, explains Grin, but the goal was to ensure a high level of quality without interruption and with fewer rejections.

The digital journey

One of the first actions of the team was to connect most of Kägi’s production to the Bühler Insights platform, Bühler’s digital tool that connects devices, operational metrics, and analytics. With that, the level of transparency on process and machine data has increased significantly. “25 to 30 data points per machine connected to Bühler Insights enables both operating staff and management to take their decisions based on data, facts, and figures. This is of special interest for the Continuous Improvement Process at Kägi,” says Kristina Polic, Project Lead Smart Factory 2024, and Continuous Improvement Manager at Kägi.

Judith Spreitzer, Project Manager Bühler Services, adds: “Connecting Kägi to Bühler Insights platform creates

unique transparency on process and machine data. From raw materials, to baking and filling of wafer sheets, and to chocolate coating, data can now be recorded, analyzed, and interpreted at any time.” In addition, all process-relevant data and KPIs for each production step are visualized via dashboards. This allows each operator to see how well the respective process is performing and take the necessary action when needed. This results in higher performance and optimization of processes. By linking and visualizing the data in Bühler Insights, Kägi expects to see an Overall Equipment Effectiveness (OEE) increase of 5% to 8%. “We are already using the data in real time and our employees can react immediately to fluctuations in quality, thus preventing unplanned downtime. For us, this leads to cost savings and an uncomplicated overview of the process,” says Pascal Grin.

Another advantage of Bühler Insights is that, by connecting processes, devices, and data, it supports companies in addressing key issues related to sustainability, such as measuring their environmental impacts. Kägi adopted Bühler’s Environmental Quantification Service for its entire factory. Bühler’s Environmental Quantification Service supports organizations in measuring their environmental footprint according to the Greenhouse Gas Protocol. Bühler experts analyze the performance of assets and optimize

processes to avoid unnecessary CO2e emissions, improve resource efficiency, and reduce waste. With this, Kägi now understands its CO2e emissions and is able to prioritize actions to reduce its footprint along the whole value chain.

Investing in the future

Based on the outcome of the Performance Assessment Workshop and product tests in the Bühler Wafer Innovation Center, Kägi decided to invest in a fully automatic BM-W 180-H batter mixing plant, a highly efficient SWAKT-80 wafer baking oven, and a fully automatic WIS-EAGLE In-Line wafer sheet inspection system.

Franziska Babst, Head of Quality & Development at Kägi, says: “We have a full range of new, innovative products planned. We have enough ideas. With this plant and Bühler at our side, we are now ready to scale up new products to high quality and large volumes.”

Thomas Kuenzli, Head of Sales for Consumer Foods Europe at Bühler, says: “Bühler and Kägi have a fruitful and long-lasting relationship. With the journey to the smart factory project, we are bringing together the best of our digital services, our technical solutions as well as Bühler’s technological competence. Today both Kägi and Bühler drive product quality and innovations in a strong partnership.”

Kindly brief us about Kaapi Machines and what are the products and services offered by you?

Kaapi Machines was founded in 2007, at a time when the café concept was just growing in India. The idea was to provide coffee businesses with the right equipment, training, and support to grow and thrive. The company has since grown, serves now many top café chains, hotels and corporates and is considered a market leader in the coffee equipment industry. With a strong regional infrastructure and local support for training and after sales service, Kaapi Machines has an edge amongst competitors.

Tell us about the Innovations in the coffee industry and how has technology played an important role behind the growth of this sector?

With the advent of Specialty Coffee cafes and D2C brands the choice available to millennials for their coffee brew has multiplied. With millennials

demanding “Cold Brew Coffee”, “Nitro Brew”, Syphons, Pour Over and other such coffee brews, the café chains are having to constantly innovate and upgrade their menu.

We support the café businesses by launching products that provide multiple advantages – newer brewing techniques, great design, efficiency of operations and automation.

Some popular new-age products

include:

• The ModBar: An undercounter Espresso Machine, first installed at Araku Café, Bangalore

• The Brood Nitro: A new age Nitro Coffee Brewer, present at a select few cafes

• The Tone Touch: An innovation which automates the flow rate and water temperature to replicate the manual brews made by hand by Baristas

• The Toddy Cold Brew system: Used by most top café chains in India

• Kaapi iOT, our own platform which allows contactless transactions through vending machines installed in offices, hotels and restaurants.

We are very excited about the future of technology in coffee and are here to bring the best from the world to the Indian market.

Tell us about your market competition and what are your unique value propositions?

With the emergence of a more discerning consumer, the primary challenge for this segment are: one - how to maintain consistency of product as cafes scale, and two – how to differentiate and keep the customers interest alive!

Kaapi Machines functions as a fullstack coffee consultancy, equipment and after sales company in a market dominated by pure-play trading entities. This gives the company an edge amongst competitors, none of whom

Abhinav Mathur Managing Director Kaapi Machines

“With the advent of Specialty Coffee cafes and D2C brands the choice available to millennials for their coffee brew has multiplied. With millennials demanding “Cold Brew Coffee”, “Nitro Brew”, Syphons, Pour Over and other such coffee brews, the café chains are having to constantly innovate and upgrade their menu.

have created a strong infrastructure with regional and local support for training and after sales service. Newer innovations like our Kaapi iOT platform for vending machines and online ecommerce and CRM tools are also clearly ahead of the industry. Kaapi also conducts many coffee events including Barista contests, coffee community meet-ups and online masterclasses. This all-encompassing approach helps Kaapi Machines maintain its leadership position in the industry.

Tell us something about ‘Confluence of technology’ in the coffee industry with examples and how it is benefiting the coffee industry?

Kaapi Machines has always been about innovation and technology and we have been working towards a very exciting product line-up. While we would be showcasing these products through the year at food shows, here is a sneak peek:

• A Boiler-less Coffee Machine (never seen before)

• Café automation products – to

standardize and automate all processes including tamping, milk dispensing and even milk foaming

• Our mainstay brand Rancilio’s new range – with patented Steady Brew technology

• The new cutting edge Grind-ByWeight Grinders by Mahlkonig, the world’s iconic Grinder brand

• New products from the stable of WMF Germany for small and medium hotels

Brief us about your recent innovations, investments and expansion plans.

1. The most exciting, innovative (and under-studied) markets for coffee in India are non-metro cities like Surat, Nagpur, Jabalpur, Ahmedabad and Ludhiana. We are seeing emergence of very interesting coffee and café brands from these markets.

2. The last 2 years, Kaapi Machines has been part of the birth of close to 20 new coffee brands, with a lot of new coffee roasters setting up

shop. This was an area dominated by a few Italian and large Indian brands – but the market has truly opened up, with a lot of new Roasteries, who are innovating and growing the market. Some exciting ones include – Subko Coffee, Araku Coffee, Grey Soul, Bloom Coffee Roasters, Bean Rove, BerryCo, Nandan Coffee, Highbrooks and so many more!!

3. While 2021 was all about the growth in the café segment, the year 2022, we believe – will see much more of expansion in the RTD Coffee Market along with a return to offices and hence a strong coffee vending market. The consumers are not the same however, and hence an upgrade in the coffee experience inside offices is also round the corner!

We are on a strong growth trajectory, and we expect the coming year to deliver a record growth for us. With the number of new projects, products and expansion plans from customers, it will be a year to look forward to.The entire team is excited and raring to go!

High-tech metal detector ensures strictest quality specifications for Wheaty

system can be integrated into different production stages. The INTUITY coil technology with extremely short metalfree zone enables shortest conveyor belt lengths, which is very important due to the limited space available at TOPAS GmbH.

The INTUITY metal detector uses THiNK technology, which is based on AI (Artificial Intelligence) methods. Products with high and/or fluctuating product effects can be examined better and more stable with THiNK. Sesotec THiNK can detect “false” interference signals caused by the product effect. The advantages: Metal particles are reliably detected and there are fewer false alarms.

TOPAS GmbH is a pioneer in the field of vegan nutrition. The family business produces vegan meat and cheese alternatives in Kernen, Germany, including the wellknown Wheaty brand. With around 100 employees, 50 different products and deliveries to 16 European countries, TOPAS attaches great importance to the highest quality and continuous further development.

Produced exclusively in Germany using regional raw materials, the products meet the most stringent ecological quality requirements and are certified according to the IFS. Since the foundation until now with the second family generation in the company management, constant development in the areas of product and technology plays an important role.

All Wheaty products are based on organic wheat protein, so-called seitan. During its production, the wheat grains are first processed into flour, which is washed and kneaded several times with water until the starch is washed out and only wheat protein remains. Cooked with various ingredients and spices, the result is seitan, a wet mass that has a meat-like consistency.

The problem: Water content and

ambient conditions affect the accuracy of metal detectors and cause false alarms

When using metal detectors in the food industry, it is important to keep in mind that many foodstuffs exhibit a so-called product effect. This product effect is caused e.g., by a high water or salt content, which leads to the so-called intrinsic conductivity. This impairs the metal detection in that the detector may report a metal signal even though no metal is present in the product. The result: false triggering occurs, and a perfect product is rejected. Vibrations in the vicinity of me tal detectors can also cause false resolutions.

In the case of products with a high product effect (intrinsic conductivity), the sensitivity of the metal detector is reduced. However, this increases the risk of metal contamination in the end product.

The solution: Combination of conveyor belt and metal detector with AI

The Sesotec complete metal detection system UNICON+ for dry or wet area consists of a conveyor belt, the INTUITY metal detector (coil and control unit), and as optional with reject system. The metal detection

The metal detection system, which is installed after packaging, inspects the finished products at the last CCP (Critical Control Point) for metallic foreign bodies (stainless steel, ferrous and non-ferrous), thus guaranteeing pure products for consumers.

Customer benefits: Fewer complaints due to highest detection performance

As a food manufacturer, TOPAS has to comply with strict guidelines and standards regarding Food Safety. With THiNK, the product effect can be almost eliminated, which enables a high sensitivity setting with which TOPAS can detect the smallest metal particles. The advantage for Wheaty products: greater safety, fewer complaints and less product loss.

“All in all, it was a great project with Sesotec. From our side, there were several different requirements for the metal detectors, which were well solved by Sesotec. Stability, sensitivities, integration – these were all factors that presented us with challenges that are now no longer an issue. We can fully concentrate on our products, which is the most important thing for us”, says Mr. Behne, plant manager at TOPAS GmbH.

tetra Pak develops breakthrough ‘whole soya’ processing method

Tetra Pak has developed a unique processing method for soya drinks, which utilises the entire soyabean in production. Meeting increased consumer demand for healthy, immunity-boosting products, the resulting product is composed of 1.2% fibre, compared to 0.26%, for traditional, extracted soyabean drinks.

Plant-based beverages are a rapidly growing category in the USA and Europe and have been identified as a popular choice for consumers seeking a healthy option or broader variety. However, further innovation is required in the industry to meet these evolving consumer trends. Tetra Pak’s new technology reduces waste and increases the fibre and protein content of the beverage by incorporating the fibre component of the soybean, okara, into the final beverage. The company experimented with different grinding solutions, reducing okara particles so they can be integrated into the final

product without impacting taste or texture and produce a versatile, high-fibre beverage. This solution has a shelf-life stability of six to twelve months without stabilizers or emulsifiers, making it a clean label product.

Hemang Dholakia, Centre of Expertise Manager in Plant Based Processing Solutions and Equipment, Tetra Pak said: “At Tetra Pak, we have a long history of innovating to solve challenges in the food industry and reduce food waste. The combination of our processing know-how, technological advancements and experience working

with a variety of soy-based solutions, made our decision to launch a new, commercially viable soya drink solution an easy one. Diversifying product range and boosting nutritional value with ‘whole soya’ products will help food and drink manufacturers reach new consumers in an increasingly competitive market.”

The whole soya line was co-created with customers at Tetra Pak’s product development centre in Shanghai, producing a high-fibre product with no added sugar, creamy taste and texture, and a desirable smooth mouthfeel. Since then, more customers in Asia have added whole soya beverages as premium products complementing existing traditional soya beverages in their portfolio.

This innovation paves the way for a multitude of new products using the same method, presenting a commercial opportunity for yoghurt, spreads, ice cream and meal replacements. The launch forms part of the company’s drive to build an innovation ecosystem that helps open new opportunities in the areas of food safety and availability with the aim of developing more sustainable and resilient food systems.

Mondi, a global leader in sustainable packaging and paper, recognised in two categories at the Sustainable Packaging News Awards 2022 for the circular economy and the overall category. The awards, presented by Sustainable Packaging News magazine, recognise environmentally friendly and innovative packaging and recycling solutions as well as packaging-related improvements in operational processes such as production, logistics, and distribution.

The Tesco shopping bags, made from EcoVantage paper produced at Mondi’s Štetí mill in the Czech Republic, shows how suppliers can work with retailers to develop circular systems and turn

waste back into a valuable resource. Mondi’s EcoVantage paper combines the strength, printability and appearance of a fresh fibre top layer with the sustainability advantages of a recycled fibre inner layer. Mondi’s collaboration with the retailer aims to close the loop by working across the entire supply chain. As part of the partnership, Mondi recycles corrugated packaging waste generated at Tesco and turns it into EcoVantage paper. Mondi’s converting network then produces the shopping bags, which Tesco Central Europe customers use for their shopping. This partnership helps Tesco work towards its net zero emissions target using a recyclable and high-performing shopping bag.

Jiri Ransdorf, Technical Sales Service Manager, Mondi Štetí , says: “Our aim is to create not only a recycled paper grade, but also one that is strong enough to meet the demands of shopping bags for food and non-food applications. Thanks to extensive collaboration with our customer Tesco, being honoured with two awards shows that we are moving in the right direction.”

mondi scores recycled paper at Sustainable Packaging news awards and further contributes to a circular economy

tna enables efficiency gains with the launch of the ‘perfect pair’ – the tna robag® 3e and tna auto-splice 3

Global food processing and packaging solutions specialist, tna, has added the brand new tna auto-splice 3 to its packaging portfolio – making the ‘Perfect Pair’ alongside the tna robag® 3e, which was launched in 2021. The innovation helps food producers address the growing concerns over labour shortages and rising resource costs by enhancing production efficiencies. The two advanced systems together deliver a new CXE integrated display controller and automatic film splicing, which combined can deliver up to a 5% increase in production uptime.

Alf Taylor, Managing Director & CEO at tna, comments: “The ‘Perfect Pair’ speaks to the challenges our customers face, and represents an evolution of our portfolio that will deliver real-time benefits. Leveraging both our expertise and technological advances, this combined solution has been designed for this age of digital transformation and remote services. Connectivity is king, and intelligent communication between packaging systems and their auxiliary equipment will allow operators to make their lines work even more efficiently, improving their ROI.”

tna robag® 3e: Expanded connectivity for simpler servicing The simplicity of the tna robag® 3e vertical form fill and seal (VFFS) packaging system makes it easy to operate,

service and main- tain. Featuring EtherCAT® real-time protocol and an integrated display controller system, this latest tna robag® reduces cabling infrastructure by 20%, enabling easier servicing and lower total installed costs. The tna robag® 3e also shares common core components with tna roflo® distribution conveyors and the tna intelli-flav® seasoning system, reducing the need for additional spare parts stocking, while its smart diagnostics and remote connectivity allow real-time communication for faster global servicing support.

Evolving efficiencies

Fast, simple and flexible, the tna robag® 3e features integrated control and a refined design for easy control and maintenance on-the-go. It incorporates unparalleled diagnostics for

electrical components, streamlines the cable architecture and is assembled with fewer parts than its predecessors – all while maintaining the small footprint, speed and efficiency that cemented the tna robag® as an industry leading solution.

The tna robag® 3e sets high performance and quality standards, capable of producing a wide variety of products at speeds of up to 250 bags per minute. As well as providing the opportunity to switch quickly and easily between pack sizes, it delivers maximum production and energy savings for the same power and resources. The system’s superior design results in product waste levels as low as 0.1%, offering a more efficient, sustainable packaging operation.

tna auto-splice 3: A fully integrated automatic splicing solution

Expertly designed for seamless cohesion with the tna robag® 3e, the tna auto-splice 3 is a unique, compact solution that splices packaging film automatically, with no downtime or interruption to the packaging process. The new and unique rotary reel swapping feature makes it easier to access and replace the film roll without having to stop the packaging system, helping manufacturers maximise throughput and achieve faster, smoother film changeovers.

mondi lands a catch with krissia® surimi sticks and its switch to recyclable, paper-based packaging

• Mondi designs new paper-based secondary packaging for Krissia® chilled surimi sticks.

• Packaging uses Mondi's FunctionalBarrier Paper 95/5 and saves 20 tonnes of plastic each year.

• Solution provides product protection while ensuring recyclability of the paper packaging.

Mondi, a global leader in sustainable packaging and paper, has supported Angulas Aguinaga® on its journey to switch to a recyclable paper-based packaging for its Krissia® brand chilled surimi sticks, greatly reducing the amount of plastic being used.

The surimi sticks were previously packed in a multi-material plastic solution. By collaborating closely with Mondi, Angulas Aguinaga® and its Krissia® brand is now transitioning to a secondary packaging using Mondi’s FunctionalBarrier Paper. Mondi’s wealth of expertise in paper packaging meant that it was able to create a solution that would be genuinely fit for purpose, protecting the chilled product while significantly reducing plastic –eliminating up to 20 tonnes of plastic every year.

Mondi’s FunctionalBarrier Paper is made from renewable and certified resources, responsibly sourced and delivers a range of benefits: the strong and tear-resistant kraft base paper is fully converted in-house by Mondi to ensure customised barrier protection of the food and sealability of the packaging. The final packaging is recyclable in Spain’s existing paper recyc-

ling streams. Jordi Gorchs, Regional Manager France & Southern Europe, Consumer Flexibles, Mondi, says: “By working closely with the Krissia® team and looking into the entire journey of the product, we have been able to ensure the surimi sticks are packed in recyclable packaging that supports a circular economy, keeping valuable materials in the loop. We took the time to focus on the needs of the product first before optimising our FunctionalBarrier Paper to provide a responsible, recyclable replacement to the previous plastic alternative.”

Marketing and Innovation Manager, says: “We are committed to creating innovative solutions in the food industry that solve real consumer needs. In this context, switching our product packaging to materials that come from renewable resources is a must: it is our responsibility to offer solutions to our consumers, whose preferences have shifted towards paper-based packaging. This new solution significantly replaces unnecessary plastic while assuring the quality of our Krissia® surimi sticks. We are very proud to be the first brand commercialising this type of paper-based packaging for chilled fish.”

louder

Mikel Grande, Angulas Aguinaga®

Sparkling clean and fragrant

“Consumers are increasingly looking for products that match their values in terms of sustainability. Eco-labels are considered trustworthy in this regard. We are proud to supply ingredients for environmentally friendly and popular products.” Philipp Borgs, Global Marketing Director Benzoates, LANXESS

Scents send signals

Just as we involuntarily recoil from odors like the smell of mold and rot, we are attracted to pleasant scents such as cinnamon or lemon. In combination with cleaning products, fragrances can convey important messages or trigger actions:

• When it comes to eliminating barely visible but nevertheless unhygienic contamination, only fragrances signal that an area has been cleaned at all.

Preservatives and fragrances in cleaning agents ensure bacteria-free conditions and a pleasant smell – so you can breathe a sigh of relief after cleaning!

Everybody who likes to cook for themselves and others knows that after simmering and sizzling comes the wiping and scrubbing. Why? Because germs and pathogens can be found in the residues. Dirty refrigerators are a nightmare for hygiene experts and every family member shudders when kitchen drains or trash cans emit foul odors.

That’s why you need to get rid of food residues, grease, and bad odors. So, grab the cleaning sponge and cleaning agents that ensure freshness in your kitchen.

Gentle ingredients offer big benefits With LANXESS’s gentle fragrances and preservatives, it’s possible to keep things clean without harming your health or the environment. They are nature-identical and are often used in products that carry environmental labels.

• With the help of fragrances unwanted odors which cannot be eliminated by airing and cleaning fade into the background.

• Pleasant fragrances, with which we associate positive feelings, ensure that consumers are more motivated and enjoy using cleaning products more. Fruity, minty, or floral fragrances in personal care and home care products do have this effect.

“Which fragrances appeal to whom depends on cultural and individual preferences. For example, customer groups from the Mediterranean prefer citrus fragrances in their cleaning products, while those from northern countries prefer floral fragrances. Some people like the smell of disinfectant best.” Paul Wanrooij, Global Marketing Director Flavors & Fragrances, LANXESS

LANXESS fragrances are natureidentical

LANXESS produces a wealth of fragrances for household products. These include cinnamon, citrus, floral, almond, and peach fragrances branded as Kalama® and Purolan®.

Paul Wanrooij

Global Marketing Director Flavors & Fragrances, LANXESS

Global Marketing Director Benzoates, LANXESS

They are all nature-identical and, as such, do not differ from the fragrance chemicals found in plants at a molecular level.

LANXESS manufactures its fragrances according to the highest quality standards. Numerous substances are created in facilities certified to the international quality standard ISO 9001:2015 and the environmental standard ISO 14001:2004.

Cleaning agents are becoming more targeted

Household products are becoming increasingly innovative in terms of intended use, durability, and environmental compatibility. This involves transitioning away from organic solvents toward water-based products. The goal: Using fewer active ingredients with better environmental properties. This corresponds to regulatory requirements and the wishes of consumers.

What are the benefits of preservatives in cleaning products?

Water-based compounds provide a breeding ground for bacteria, molds, and yeasts. Cleaning agents contaminated with these lose their effectiveness. If they spoil either in the supply chain or after opening, resources are wasted. Products contaminated with germs also endanger the health of consumers. Preservatives, however, maintain the cleaning product’s formulation without compromising its effectiveness. They prevent the product from becoming contaminated with germs and, in doing so, guarantee its usability.

“Within ten years, the number of eco-labelled new products in the household cleaning sector has increased ninefold – and internationally! We see this as a very positive trend.” Philipp Borgs, Global Marketing Director Benzoates, LANXESS

Mild cleaning agents need preservatives

There are very few household products that do not contain preservatives:

• Products with very low water content, for example powder or

gel-type detergents and cleaning agents,

• very acidic or basic compounds,

• and cleaning agents containing solvents.

“The milder the cleaning product, the more preservatives are needed to protect it from spoilage.” Paul Wanrooij, Global Marketing Director Flavors & Fragrances, LANXESS

Consumer and environmentally friendly preservatives from LANXESS

LANXESS produces consumer- and environmentally friendly preservatives. These include Kalaguard® SB, a nature-identical preservative.

Kalaguard®SB: the versatile green label product

Kalaguard®SB, also known as sodium benzoate, is used in several cleaners, e.g. all-purpose- and bathroom cleaners or coffee machine cleaners. It is also found in leather polish, wet wipes, fabric softeners and room spray.

Kalaguard® SB is approved for use in so-called green label programs such as Ecocert, Ecolabel and Nordic Swan and meets consumer demand:

• Cleaning agents should be gentle on the skin.

• They should also be suitable for sensitive user groups, such as people with allergies or allergic

tendencies.

• The substances should be natureidentical and

• be easily biodegradable.

• Kalaguard® SB meets these requirements. At the same time, tests have proven: Kalaguard® SB effectively stops bacteria, yeast, and mold at pH values up to 7.0 (neutral).

Cleanliness and hygiene: Both are important!

Chopping up ingredients for pizza, mixing bowls or deep-frying falafel – cooking together is fun; and even more so when you don’t have to worry about germs and infection.

Mild all-purpose cleaners with preservatives from LANXESS ensure that surfaces are clean. Plus, Kalama® and Purolan® aromas leave a pleasant fragrance in the room so you know it’s ready for the next cooking party.

LANXESS is a leading specialty chemicals company with sales of EUR 6.1 billion in 2021. The company currently has about 13,200 employees in 33 countries. The core business of LANXESS is the development, manufacturing and marketing of chemical intermediates, additives and consumer protection products. LANXESS is listed in the leading sustainability indices Dow Jones Sustainability Index (DJSI World and Europe) and FTSE4Good

Starchless production: Syntegon expands portfolio with next-generation turnkey solution

•

sought-after functional sweets contain valuable ingredients such as vitamins or minerals. As a consequence, nutraceuticals require special handling along the entire production line, for example precise dosing to ensure the right additive content per individual piece. Makat relies on proven technologies for all process steps. The new turnkey line allows for even smoother production thanks to comprehensive adaptations. “Our high degree of automation combined with digital condition monitoring helps manufacturers to achieve reliable and time-saving processes with low reject rates,” Sandra Link explains.

Two-step dissolving process with Rapidsolver Solids+

With the new turnkey line NutraFlash, the Syntegon subsidiary Makat Candy Technology sets new standards in the starchless production of gummy and jelly products. Manufacturers can increase the quality of sensitive products with upgraded kitchen, depositing, and finishing technologies. Besides producing gummies and jellies with high dry substance content and dosing ingredients precisely, the new line enables accurate starchless depositing in reusable plastic molds. The holistic turnkey approach ensures a highly

reliable, closed production for consistent product quality along the entire process. To this effect, the system includes end-to-end recipe management and a coordinated control concept for harmonized operations.

“Our line covers all steps of jelly production from dosing and mixing the ingredients to product finishing,” explains Dr. Sandra Link, product manager at Makat Candy Technology. The starchless technology plays an increasingly important role in the production of so-called nutraceuticals. These highly

The Makat Rapidsolver Solids+ is at the heart of the starchless kitchen. As a special execution of the proven Rapidsolver, the system achieves high dry substance content of up to 86 percent when dissolving the base jelly mass – a special characteristic of starchless production. It eliminates the need for subsequent moisture removal by means of starch, as is the case with starch-based depositing in a mogul line. “This significantly reduces process times and enable manufacturers to produce gummies and jellies in a timeand cost-efficient manner,” Sandra Link emphasizes. Adding supplements is another special feature in the production of nutraceuticals. The often sensitive ingredients are optimally protected from excessive thermal stress since functional additives are only added shortly before depositing and the dwell times in the depositor are kept short.

Tailless depositing with the CMP Special tail-cutting nozzles of the CMP depositor ensure a high-quality processing, even of highly viscous and difficult jelly masses. Once the

Closed production process with innovative kitchen, depositing, and oiling technology

Designed for special requirements in the production of functional gummy and jelly products

Smooth processes thanks to high automation levels and digital monitoring solutions

products have been deposited into reusable plastic molds, they cool down in the line’s integrated cooling tunnel. This spares manufacturers additional handling processes, such as removing the molds and cooling the products in external cooling chambers.

Flexible product finishing with the BC 96

The application of polishing agents in the fully automated BC 96 oiling drum has also been adapted significantly: in addition to a centerlining functionality for lower process variability, the drum features a Human Machine Interface (HMI). This allows operators to enter individual target values for each product recipe and call up the data as required. This way, the BC 96 ensures consistently high quality during the oiling process in addition to fast product changeovers and product-specific oiling.

Continuous condition monitoring

Sensors facilitate preventive error detection at the oiling drum and at several other process steps of the turnkey

line. Integrated software immediately detects deviations and reports them to the operator via status lights at the line’s respective production stations, as well as via HMIs. “Thanks to these status updates, operators can promptly initiate troubleshooting and safeguard the availability of the entire line,” Sandra Link explains.

Monitoring, line control, and cleaning are based on a uniform concept: the recipe-controlled approach covers all production steps and ensures both consistent results and fast and easy product changeovers. CIP (cleaning in place) cycles for the kitchen and the depositor offer different cleaning

modes, while the line’s hygienic stainless steel design enables fast and thorough cleaning – for the safe production of gummy and jelly products. In addition, the entire line is designed for contamination-free product handling, thus the line’s closed loop eliminates for example the need for manual mold handling.

Support from the Application Technology Center

Starchless nutraceutical production not only provides many advantages; it also poses numerous challenges. Manufacturers need to precisely coordinate the complex interplay of ingredients, formulations, and processes. Makat Candy Technology therefore offers comprehensive support for the demanding production of various gummies and jellies. At its own Application Technology Center in Dierdorf, Germany, the company also works with its customers to develop individual products and processes that support successful and efficient starchless production.

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Food wrap Films market to reach uS$ 12.0 Bn by the end of 2026: tmr Study

ies for packaged food manufacturers. Food product protection is a top priority for key players in the food service industry. The Food Wrap Films Market is expanding as the food service industry expands. Food wrap films are used as efficient packaging solutions in the food service industry. As a result, rapidly growing food service sector is projected to boost the demand for food wrapping cling film in the coming years.

The Global Food Wrap Films Market is projected to rise at a CAGR of 2.0% during the forecast period, 2022 to 2026. The increasing popularity of cost-efficient, lightweight, and easy-to-use food grade wrapping film in comparison to traditional and more expensive packaging items is projected to aid in expansion of this market during the forecast period.

As per the report on Food Wrap Films Market, the outbreaks of COVID19 pandemic had a tolerable impact on the market. This is because the food sector was at the peak of the demand and supply chain while other industries remained under stringent lockdown impositions. However, initial barriers in the form of disruptions in supply and demand chain posed certain challenges in terms of raw material supply. However, the expansion of production facilities for covering the incurred losses during pandemic times is projected to aid in expansion of the

global Food Wrap Films Market in the coming years.

The global Food Wrap Films Market size is expected to increase from US$ 10.8 Bn, generated in 2021, to reach a value of US$ 12.0 Bn by the end of 2026.

Increasing Demand for Food Packaging Solutions Will Boost Growth: Flexible packaging films for packaged foods help in the preservation of flavors, and quality of food reliability, flavors, and others. Various products today require resistant packaging solutions to protect them from external atmospheric conditions. Food wrap films with multiple layers protect products from being damaged. Such features will help boost the overall growth of this market in the forecast period.

Key Drivers

The expansion of the food service industry creates lucrative opportunit-

The increased demand for on-the-go food is a major driver augmenting the market for food packaging film roll. Food products necessitate wrapping to keep the temperature stable. Busy schedules of people and the unwillingness to prepare food has further boosted the demand for ready-to-eat and packaged food products. This is necessary so that the packaged food can be devoured as per the convenience of the consumer, regardless of the date it was prepared. Food wrap film also offers protection against odor, oxygen, and moisture, thereby extending the shelf life of food products. Such factors are projected to aid in expansion of the global food wraps films market in the forecast period.

Regional Growth Dynamics

Europe is expected to emerge dominant for the market for food wrap transparent film by 2026 on account of the presence of major players. The rising popularity of bakery and confectionery food items and the worldwide inclination towards international confectioneries will further help this region continue dominate the market in the forecast period.

Besides this, Asia Pacific is also projected to rise significantly at a healthy CAGR by 2026, on account of the presence of raw materials at cost efficient prices, cost efficient labor, and presence of latest production technology.

global Food and drink trends for 2023

Centred around space, climate change, mental performance and the overwhelmed consumer, this year’s trends make recommendations for brands to reassure consumers who continue to be challenged to adapt to a precarious world. Looking ahead, Rebecca Vella, Director of Insights, Mintel Food & Drink, APAC, discusses how companies will adjust, diversify and innovate to reassure anxious consumers in the years to come.

Weatherproofed Provisions

“Adaption and resourcefulness will be the name of the game as brands innovate to help consumers deal with the harsh effects of the planet’s more dangerous weather. From polar vortexes to heat waves, consumers will look for products that help their bodies withstand the varying temperature extremes. Food and drink innovations also will be called upon to deliver easyto-use nutrition during catastrophic floods and other weather-related disasters. Meanwhile, the genuine demand for energy savings in 2023 will drive a new found appreciation for the benefits of having energy-efficient food and drink on hand during extreme weather. Stronger UV rays will create demand for functional food and drink with skin health benefits, while shelf-stable formats will prove to be life-savers as brands face up to the reality of supply chain issues. Beyond mainstream needs, brands will innovate emergency food and drink for special diets, children and the elderly. While pet food brands would do well to explore how to help our beloved pets endure severe weather.”

Staying Sharp

“Focus and productivity are the next mental and emotional wellbeing functionalities that consumers will be seeking. Consumers will look for food and drink that influence cognitive capacity, manage stress levels and optimise brain function. Expect to see brands promoting the brain boosts available

from familiar energising ingredients, such as plant-based ingredients like fruits, vegetables and legumes and caffeine (in moderation). But research will be needed to prove to consumers that the range of natural and functional ingredients from B vitamins to nootropics deliver on their cognitive health promises. New research and patents related to the gut-brain axis will create opportunities to highlight how the digestive health benefits of pro-, pre- and post-biotics support cognitive health. These science-backed advancements will enable fibre-rich foods such as produce to shine.”

Cosmic Comforts

“In the not-too-distant future, space will become less whimsical and more tangible. Centring around escapism, the food and drink market will take inspiration from space-inspired technologies and earthly innovations from space travel findings—think lunar minerals and zero-gravity dining. The undiscovered novelty of outer space will have a particularly unsullied charm for Gen Z, who are disillusioned with the world as it is, but brands should also consider the inspirational role space will have in Gen Alpha’s lives. New technologies, including resource-effi-

cient agriculture and powdered protein, will come to light, giving food and drink brands a wider variety of space-inspired themes. Astronauts require food and drink solutions that can facilitate multi-year missions into deep space and these breakthroughs may well prove useful on Earth.”

Minimalist Messaging

“When it comes to brands communicating with customers, clarity and simplicity will prove to be a winning formula. Communication will be streamlined to the essential selling points as consumers seek brands that focus on their advantages on pack—and save storytelling for websites, social media and marketing. Products with clean designs that highlight natural ingredients and key health benefits will satisfy shoppers who are looking to escape information overload. Over the next decade, expect to see consumers rely on more virtual solutions to inspire, educate and affirm their purchases. Brands will share information on eCommerce sites to ensure their stories and benefits reach consumers who rely on their smart assistants, smart refrigerators or, eventually curated shops in the metaverse to filter out items that do not meet their pre-set preferences.”

Mintel, the experts in what consumers want and why, has announced four key trends that will shape global food and drink industries in 2023, over the next five years and beyond.

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Breakthrough paper-based home compostable capsule offers another way to enjoy sustainably sourced high-quality coffee without compromise on a premium coffee experience. Retro-compatible with Nespresso Original machines, the new capsules pilot in France and Switzerland from spring 2023.

For 30 years, Nespresso has been dedicated to bringing its consumers the ultimate coffee experience in a responsible way. Today, it renews that commitment by announcing a new range of paper-based home compostable capsules. After three years of research and development, Nespresso has created a home compostable paper-based capsule that delivers the high-quality coffee for which the brand is known – with no compromise on the taste experience. Consumer demand for compostable packaging is increasing, and an estimated 45% of French people now home compost one or more types of biowastei.

Guillaume Le Cunff, Nespresso CEO, said: “Pushing the boundaries of fine

coffee experiences is part of the Nespresso innovation, and since becoming a B Corp™ earlier this year, we’re more committed than ever to widening the sustainable choices we offer our consumers. We are excited to announce our first ever paper-based home compostable capsule, which will complement our offering of aluminium capsules that are both recyclable and made using 80% recycled aluminium. This is about yet another sustainable choice, without compromising on quality.”

Several aspects of the capsule feature proprietary technology, including the biopolymer lining inside the capsule which protects the coffee against oxidization. Julia Lauricella, Head of Nestlé System Technology Center, said: “Our 40 years of experience in coffee systems allowed us, together with the Nestlé Institute of Packaging Sciences, to develop a home compostable paper-based capsule, retro-compatible with the Nespresso Original machines, that meets and exceeds the high expectations consumers have of Nespresso in terms of protecting the coffee’s aromas and

taste. We combined a high-precision paper pulp forming process with a biodegradable layer for protection against oxidation to preserve our coffee in transport, storage and during the high-pressure extraction in our machines.”

Nespresso’s coffee masters have also created four new blends, including an organic coffee, sourced through the Nespresso AAA Sustainable Quality™ Program, specifically crafted to act in perfect harmony with these new paper-based capsules.

Developed as an alternative for those who prefer and have access to a compost, the innovation will widen the sustainable choices already offered to Nespresso consumers through its aluminium capsules. Aluminium is infinitely recyclable and the capsules are made using 80% recycled aluminium. Today, Nespresso offers over 100,000 aluminum capsule recycling collection points in 70 countries, giving almost 90% of customers convenient access.

The product is certified for composting, both home and industrial, by TÜV Austria, an international certification body. In some countries, including France where Nespresso is piloting this range, these capsules are accepted in the public biowaste bin.

Huhtamaki, a global provider of sustainable packaging solutions, was one of the partners in the development of this new paper-based capsule.

Charles Héaulmé, Huhtamaki CEO, said: “We are delighted to partner with Nespresso on the home compostable paper-based capsule. Part of this breakthrough innovation is the result of combining paper pulp from wood fibre, a natural renewable material, compressing it to a coffee capsule using our high precision technology, cre-

nespresso, pioneer of premium single-serve coffee, unveils new range of home compostable coffee capsules

ating another sustainable alternative for Nespresso lovers.” Nespresso is committed to raise awareness among consumers on how to compost their capsules, as well as advocating for the acceptability of these coffee capsules in the public biowaste/organic bin. In

France, Nespresso initiated Union des Acteurs du Compostable (UAC), an interest group bringing together public bodies, companies, recycling operators, and NGOs to support the implementation of solutions to help producers of biowaste increasing the sorting

of biowaste as well as to raising awareness amongst consumers about composting. The new range will pilot initially in France and Switzerland on the Nespresso Original system. It will be further launched in several other European countries within a year.

Amcor investment in PulPac fiber technology to accelerate global deployment of innovative paper packaging

Amcor, a global leader in developing and producing responsible packaging solutions, has announced its investment of US$3 million in PulPac, a Swedish company providing disruptive manufacturing technology for low-cost, high-performance fiber-based packaging. Amcor is one of several strategic investors in a cross-industry alliance aimed at driving the deployment of PulPac’s technology globally.

PulPac is a pioneering, innovation-led company focused on developing its dry-molded fiber technology for use as a viable, sustainable option for the packaging industry. This solution uses raw materials readily found globally, manufactured using an innovative process that requires significantly less resources, which reduces CO2 emissions by 80%, compared to existing processes. This cross-industry investment will support PulPac’s global commercialization ambitions, enabling the company to deploy its solutions across markets and provide the potential for applications in Amcor’s own product ranges.

The alliance with PulPac and investment into its fiber technology also follow the launch of the AmFiber™ platform earlier this year, through which Amcor aims to redefine the capabilities of traditional paper packaging, and build upon Amcor’s extensive experience in paper and carton packaging. Frank Lehmann, vice president of Corporate Venturing and Open Innovation at Amcor, said, “Amcor is committed to developing solutions that meet the

needs of our customers, consumers and the environment. Amcor’s investment in PulPac will help to accelerate the global rollout of this innovative technology, as well as support research into its suitability for future applications.”

Using PulPac’s dry-molded fiber technology, the shape of products can be optimized for a wide variety of applications, including some that have traditionally not been able to employ a viable sustainable option.

Linus Larsson Green, co-founder and CEO of PulPac, said, “With the backing and support of a world-class partner such as Amcor, we’ll continue to grow our offering and deploy our new packaging across the world. I look forward

to working more with our partners and, through collaboration, providing solutions that are more sustainable.”

Amcor is engaged in multiple start-up investment opportunities, supporting their journeys through the sharing of expertise from Amcor’s own research and development teams, and exploring the potential for joint undertakings. Recent activity includes strategic investments into ePac Flexible Packaging and PragmatIC Semiconductors, together with seed-funding for two startups — Nfinite Nanotechnology and Bloom Biorenewables Ltd — as part of the Amcor Lift-Off initiative, through which seed-stage start-up companies can secure investment of $250,000 toward the development of innovative and sustainable technologies.

SAFETY / HYGIENE

FSS ai approves yak as ‘Food Animal’

vistas of economic benefits for both farmers and food processors,” Dr Sarkar said.

He said the Union government has developed a semi-intensive model of yak rearing in which yaks are maintained in open area as well as in paddock round the year. It is widely believed that declaration of yak as a food animal by FSSAI will pave the way for its commercial rearing and consumption by adopting the yak rearing model developed by NRCYak.

The Food Safety and Standard Authority of India (FSSAI) has approved the Himalayan Yak as a ‘food animal’. The move is expected to help check the decline in the population of the high-altitude bovine animal by making it a part of the conventional milk and meat industry, an official at the National Research Centre (NRC) on Yak at Dirang in West Kameng district of Arunachal Pradesh said.

Food Animals are those that are raised and used for food production or consumption by humans.The NRC-Yak had in 2021 submitted a proposal to the FSSAI, for considering the yak as a food animal. However, The FSSAI responded with an official approval recently after a recommendation from the department of Animal Husbandry and Dairying, NRC-Yak Director Dr Mihir Sarkar informed. The animal play multi-dimensional socio-cultural-economic role for the pastoral nomads who rear yaks mainly for earning their nutritional and livelihood security due to virtual inexistence of other agricultural activity in the high reaches of Himalayan region. Traditionally, yaks are reared under transhumance system which is primitive, unorganised and full of hardship.

“FSSAI’s recognition of Yak as food producing animal will help farmers benefit economically for rearing the animal and it will open up several

Dr. Sarkar said that the Yak population in the country is decreasing at an alarming rate over the years. As per the latest census carried out in 2019, India has 58,000 yaks which is around 25 per cent drop from last livestock census carried out in 2012.

“This drastic decline in yak population in India has become a cause of concern to the local users, government officials and those who promote conservation for animal genetic diversity,” Dr. Sarkar said. Yak milk is highly nutritious, rich in fat, contain essential minerals and have medicinal value. Yak farmers produce various traditional meat products. These products are confined to local community level, produced and sold locally, the director said, adding that Yak meat is known to be very lean and it is better than beef.

“The decline in yak population could be attributed to less remuneration from yak and so the younger generations are reluctant to continue with nomadic yak rearing. It is mainly because yak milk and meat are not a part of the conventional dairy and meat industry; their sale is limited to local consumers,” he said.

However, commercialisation of these milk and meat products will lead to entrepreneurship development. But for that it has to enter into conventional meat industry, Dr. Sarkar said.

FSSAI asks food safety officers to do due diligence before seizing items

and regional directors on Tuesday after it came across instances where food safety officers resorted to seizures of food products without any reasonable grounds.

unnecessary complaints/ litigations by food business operators/associations.”

The Food Safety and Standards Authority of India (FSSAI) has asked State food safety commissioners to ensure proper due diligence is done while seizing food products. The regulator shot off a letter to State food safety commissioners

“It has been brought to the notice that the power to seize articles of food is being resorted to.... by food safety officers even in case of minor violations and without any reasonable grounds to believe that the said food article is adulterated or unsafe,” the letter said. The letter also stated that food safety officers should “strictly adhere to the procedural requirements” as stipulated by the regulations, “so as to avoid

FSS ai releases new draft for gm food regulations

The State food safety commissioners were also asked to deal with “arbitrary or unreasonable seizures” in a stringent and effective manner, and to ensure food safety officers are properly trained on procedural aspects of sampling and legal proceedings as stipulated in the the Food Safety and Standards Act, 2006. As per Section 38 of the Act, food safety officers are empowered to take samples of any food products intended for human consumption or seize any food products that appear to be contravention of the regulations. (Business Line)

At the same time, if GMO is to be used as seeds or for cultivation, the applicant “ shall parallelly submit an application to the GEAC for compliance to Rules 1989 (Environment Ministry notified rules)“.

In terms of labelling, the draft regulation stated that food products having individual GM ingredient of 1 per cent or more should be labelled as “contains genetically modified organisms“. This label must appear on the front-ofpack of pre-packaged products, This labelling requirement also applies to adventitious or technically unavoidable presence of GM ingredients,” it added.

The Food Safety and Standards Authority of India (FSSAI) has released a new draft of Genetically Modified (GM) Food regulations for public consultation, which proposes front-of-the pack labelling for packaged food products that contain 1 per cent or more of GM ingredients. The proposed draft regulation will be applicable on genetically modified organisms (GMOs) for food use, food ingredients produced from GMO that contains modified DNA, and GMO-derived ingredients, additives or processing aids. “No person shall manufacture, pack, store, sell, market or otherwise distribute or import any food or food ingredient produced from GMOs, except with

the prior approval of the Food Authority,” reiterated the draft of Food Safety and Standards (Genetically Modified Foods) Regulations, 2022.

Manufacturers and importers of GM food products and ingredients must submit an application to the FSSAI for prior approval. The draft regulations added that in the case of GMOs that are used as food or source material for production of food, a clearance from the Genetic Engineering Appraisal Committee (GEAC), the national competent authority for the environmental risk assessment, will also need to be submitted.

The FSSAI had first released a draft for GM Food regulation in November last year. “The new draft of the FSS GM Foods Regulations is significantly different from the draft released last year. The FSSAI has simplified the procedure of prior approvals for GM-derived foods. But it also has expanded the scope of the draft regulations to include food ingredients produced from GMOs that do not contain any modified DNA,” said Harsh Gursahani, a food lawyer and Partner at PLR Chambers.

The new draft also comes at a time when the issue of GM mustard is under the spotlight.

cold chain logistics: current challenges in india

a lot of wastage as perishable goods get affected by heat exposure for a prolonged period, leading to loss of product quality and profitability. Human errors – Cold chain logistics management requires highly trained professionals who are well-versed with all the processes and protocols, and have hands-on experience in operating various cold storage and transportation equipment.

The Cold Chain Supply (CCS) is one of the current focus areas of Research and Development in Supply Chain Management, and there is a lot of potential for it to grow and an urgent need for it as well.

India is the world’s largest producer of milk, second largest producer of fruits and vegetables and has a substantial production of seafood, meat, and poultry products. But due to the fledgling cold chain supply, there is heavy loss of foods / agricultural products. The Food & Agriculture Organization has stated that every year about 1.3 billion tonnes of food is lost, amounting to 1/3 of the total food produced. These losses have been estimated to be as high as USD 8 – 15 billion per annum. There is a need to develop the cold chain sector to avoid these problems.

Apart from perishable food, the pharma industry is another crucial sector that depends on an efficient cold supply chain network. The storage and transport of vaccines, life-saving drugs, and other pharma raw materials need a robust and well-managed cold supply chain network.

Several components need to be developed to be able to design an effective cold chain infrastructure:

Mobile infrastructure – Transport units such as freezer trucks, freezer containers, reefer vans/trucks, carriers, merchandising carts, etc. need to be developed. This can also result in a higher transportation cost, as one needs to invest heavily in getting the right equipment and fleet.

Higher operating costs – Fuel costs in India constitute around 45% of operating expenses of cold storage in India, leading to significantly higher costs. Indian cold storage businesses pay approximately Rs 100 plus per cubic feet every month as operating costs. It costs half of that in the West, as fuel costs constitute a mere 10% for them. Tech adoption – While the West has integrated technologies such as Artificial Intelligence, Machine Learning, and Internet of Things among others in their operations, India lags way behind in this aspect. Lack of tech leads to unoptimized and broken cold chains, which create losses for both operators and food manufacturers.

Equipment breakdown – Power outages or electricity fluctuations can cause the breakdown of the powered cooling systems. Coolant failures and poor cooling circulations can also impact the cold chain management, leading to increased costs due to the maintenance needs. It can also lead to

Unorganized industry – 92% of India’s cold chain facilities are owned and operated by the private sector. The industry is very fragmented and virtually non-existent in many states – in fact, only 4 states account for 60% of the country’s cold storages – UP, Gujarat, West Bengal and Punjab.

Thankfully, the Indian government is one of the driving forces in developing the cold chain industry and supports private participation through various subsidy schemes and grants. The Ministry of Food Processing Industries (MoFPI) had started a program exclusively for cold chain, “scheme on cold chain, value addition & preservation infrastructure”.

Mobile infrastructure – Transport units such as freezer trucks, freezer containers, reefer vans/trucks, carriers, merchandising carts, etc. need to be developed. This can also result in a higher transportation cost, as one needs to invest heavily in getting the right equipment and fleet.

Higher operating costs – Fuel costs in India constitute around 45% of operating expenses of cold storage in India, leading to significantly higher costs. Indian cold storage businesses pay approximately Rs 100 plus per cubic feet every month as operating costs. It costs half of that in the West, as fuel costs constitute a mere 10% for them. Tech adoption – While the West has integrated technologies such as Artificial Intelligence, Machine Learning, and Internet of Things among others in their operations, India lags way behind

in this aspect. Lack of tech leads to unoptimized and broken cold chains, which create losses for both operators and food manufacturers.

Equipment breakdown – Power outages or electricity fluctuations can cause the breakdown of the powered cooling systems. Coolant failures and poor cooling circulations can also impact the cold chain management, leading to increased costs due to the maintenance needs. It can also lead to a lot of wastage as perishable goods get affected by heat exposure for a prolonged period, leading to loss of product quality and profitability.

Human errors – Cold chain logistics management requires highly trained professionals who are well-versed with all the processes and protocols, and have hands-on experience in operating various cold storage and transportation equipment.

Unorganized industry – 92% of India’s cold chain facilities are owned and operated by the private sector. The industry is very fragmented and virtually non-existent in many states – in fact, only 4 states account for 60% of the country’s cold storages – UP, Gujarat, West Bengal and Punjab.

Thankfully, the Indian government is one of the driving forces in developing the cold chain industry and supports private participation through various subsidy schemes and grants. The Ministry of Food Processing Industries (MoFPI) had started a program exclusively for cold chain, “scheme on cold chain, value addition & preservation infrastructure”.

The cold chain industry in India is still in a developmental stage, making it one of the most promising fields in the cold chain warehousing and logistics industry. In 2021, the Indian cold chain logistics market was valued at $16 million, and its value is expected to reach $36 million by 2027. India is likely to be the world’s 5th largest economy by 2027, and as an established key player in the global market, investment in India’s supply chain infrastructure is likely to increase year-on-year.

cold chain equipment global market report 2022

Cold chain equipment are refrigerating equipment used across the cold chain for preserving and transporting frozen foods, pharmaceutical drugs, chemicals and several other temperature sensitive products. Some of the popular equipment used in cold chain include vaccine carriers, ice packs, cold boxes, cool packs, refrigerators, refrigerator trucks & cars, reefer ships & containers, refrigerated warehouses and several others. These are designed to store and transport a wide array of products including frozen food (meat, fish), dairy products, bakery products, medical products, chemicals and several others.

The overall cold chain equipment market is primarily driven by the rising consumption of frozen food worldwide. Due to changing food habits and increased spending on food, the demand for frozen foods is projected to remain strong in the following years. Additionally, a growing number of restaurant chains and retail units across the world is another major factor supporting the market growth. Cold chain equipment are authorized by various organizations such as Food and Agriculture Organization, World Resources Institute, International Association for Food Protection, International Food Information Council and World Food Programme for food safety and security. This further encourages the adoption of cold chain in food supply.

As of 2021, the overall cold chain equipment market is led by the meat, fish and seafood segment. The segment accounted for nearly 40% of the total market revenue generated worldwide. Meat & seafood are the most commonly consumed food products requiring refrigerated storage and supply chain. Due to higher demand for these products as compared to other products, the segment is projected to retain its dominant position in the market throughout the forecast period.

Apart from meat & seafood, dairy products too forms a major segment in the overall cold chain equipment. Similar to meat & seafood, dairy products perish quickly and hence are required to stored and transported in refrigerated environment. Being among the important daily consumables, dairy products segment too is projected to maintain its promising position in the market throughout the following years.

As of 2021, the overall cold chain equipment market worldwide is led collectively by North America and Europe regions. Frozen foods including meat & seafood, bakery products and dairy products are highly popular across the regions. Due to high inclination towards consuming frozen foods in the regions, cold chain equipment have witnessed remarkable penetration over the period of time. In addition, presence of significant number of companies is another major factor supporting market growth.

In the following years, Asia Pacific is estimated to emerge as the fastest-growing market for cold chain equipment. The demand for frozen food has witnessed substantial demand since the past few years. Due to growing steadily rising population along with changing food habits, the demand for refrigerated storage and transportation solutions is estimated to remain strong in the region. As a result, Asia Pacific would register the highest growth rate in the overall cold chain equipment market.

Times of India

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