NOVEMBER - 2022 - Food-Drink & Innovations Webzine

Dear Readers, presenting you the November 2022 edition.

Consumption of plant-based foods is growing at record levels across the world. Alternative proteins or smart proteins are food products which can reliably and predictably substitute the consumption of animal-derived meat, eggs, and dairy, because they perfectly replicate the sensory and cultural experience for consumers and offer several advantages in the supply chain for producers. These next generation foods go far beyond the soy-based nuggets and mock meats that have existed for millennia and are aimed at providing consumers and producers with a truly viable alternative to animal-source foods. Smart proteins fit into three categories from a production, cost, and infrastructure perspective, namely: Plant-based proteins; fermentation-derived proteins, using whole-biomass and precision fermentation techniques; and cultivated meat, using cell culture techniques.

Smart protein has specific relevance within the Indian context as well. In a 3000-participant survey in 2019, published in Frontiers in Sustainable Food Systems, researchers from the University of Bath, the Good Food Institute, and the Center for Long Term Priorities collaborated on the first quantitative comparison of consumer attitudes towards plant-based and cultivated meat across China, India, and the US (Bryant et al, Frontiers in Sustainable Food Systems, 2019; and, independently, IPSOS, 2019). Results from the survey found that plant-based and cultivated meat acceptance both correlated with perceived necessity amongst Indian respondents with 62.8 per cent and 56.3 per cent very or extremely likely to try plant-based and cultivated meat respectively.

A sunrise sector like smart protein also shows tremendous economic promise, with studies from the likes of UBS and Jeffries predicting that plant-based meats alone will form anywhere from a US $100 to US $370 billion global industry over the next 15 years and with the right push, India stands to benefit enormously from that growth.

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. All material published in this webzine, views, ideas and comments are made to ensure that they are correct and FOOD DRINK & INNOVATIONS holds no responsibility for any errors that might occur. This webzine is published only online by PLUS TECHNOMEDIA

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Tata Consumer Products to launch new fruitbased drinks in pipeline under NourishCo

Tata Consumer Products (TCP), the consumer products company uniting the principal food and bever age interests of the Tata Group under one umbrella, has expanded its ready-to-drink portfolio with the launch of Tata Fruski Juice N Jelly. Inspired by local Indian flavours, it is a one-of-its-kind juice-based drink with the added surprise of Jelly, providing a unique taste and feel. The new offering is in line with TCP’s focus to innovate and expand its subsidiary, NourishCo’s existing portfolio which includes Himalayan Natural Mineral Water, Tata Gluco Plus, Tata Copper+ Water, Tata Fruski and the recently introduced premium Himalayan Honey and Preserves range.

The new Tata Fruski Juice N Jelly

is a differentiated offering aimed at delighting consumers with its unique texture and an exciting range of locally inspired flavours. The product is being

Open a new era of transparency in fermented protein drinks

launched in three flavors - Kala Khatta, Mixed Fruit Chaat, and Lemon Pudina.

Speaking about the new launch, Vikram Grover, MD NourishCo Beverages Limited, Tata Consumer Products said, “The juice-based drinks category in India is fairly large and we see a great opportun ity to grow the Tata Fruski franchise through unique and differentiated innovations like the new Juice N Jelly. Through this launch, we remain hopeful of providing our consumers a multi-sensorial experience in every sip, true to our brand purpose of being an ‘Enabler of fun the Indian way’”.

The new Tata Fruski Juice N Jelly will be available at Rs. 20 for a 200 ml pack across retail outlets in Kolkata, Mumbai, and Goa initially.

high-protein fermented beverages with the same clarity as protein-free altern atives. Manufacturers can use it with thermophilic cultures to create fermen ted beverages, or mesophilic cultures to create kombucha beverages, both of which contain high levels of probi otics—a key to consumer satisfaction demand - and lactose free. Also, they can be produced on standard yogurt processing lines.

Arla Foods Ingredients has de veloped a high-protein solution to create fermented beverages that are high in protein while maintaining clarity – a new innovation in the healthy beverage space.

There is a high demand for novel ready-to-drink products, as evidenced by the continued popularity of kom bucha, drinking yogurt and clear pro

tein drinks. Recent innovations include fermented protein drinks, a solution that delivers multiple health benefits as protein supports the growth and activity of probiotics. Based on 100% whey based hydrolysates Lacprodan ® HYDRO.365 and Nutrilac ® FO-8571, this solution opens up new avenues for fermented protein beverages. Because it minimizes cloudiness and sedimentation, it can be used to create

Barbara Jensen, Sales Development Manager, Ala Foods Ingredients, said, “The healthy beverage market is changing rapidly and the success of a category like kombucha has been phenomenal. Helping our customers lead innovation has always been our goal. Now we bring our customers This is a very exciting category to build a new fermented protein drink for con sumers based on. With this innovative solution, producers can create trendready drinks that not only contain high amounts of protein and probiotics, but also The clear, clear appearance also helps manufacturers stand out in packaging.”

Nestle enters into D2C space, launches platform

FMCG major Nestle India on Wednes day launched its own Direct-to-Con sumer (D2C) platform, foraying into the fast-growing online channel. The com pany would launch its D2C platform MyNestlé in Delhi-NCR and will expand to other parts of the country, said Nestlé India Chairman and Managing Director Suresh Narayanan in the earn ings statement of the company. This has been “created specifically keeping the consumer needs in mind, I am confident that MyNestlé will delight the consumer in every way with curated product bundles, personalised gifting, subscriptions, discounts, and much more,” he said.

Moreover, consumers can also try gourmet recipes on the site and get free nutrition counselling, Narayanan added. During the July-September

quarter, the e-commerce channel contributed 7.2 per cent of Nestle India’s sales. It was largely fuelled by new, emerging formats such as ‘quick commerce’ and ‘click & mortar’.

Recently, several FMCG companies either have acquired, invested or built their D2C platforms and online-first

brands. The makers are now shifting online marketplaces such as Amazon and Flipkart to their own websites and D2C operations.

Though, presently D2C and online sales have a small contribution but are expected to grow in the coming years.

Blisswater Industries unveils Yaksha – a premium Whiskey infused with the extracts of the mystical

Soma infused Ingredients

• Yaksha, the second product from Blisswater Industries, is currently available exclusively in Goa, and will soon be available in other parts of India

• The whisky is bottled in Goa and is priced at INR 1350 for a 750ml bottle

Benevolence. Mischief. Cosmic Power. Hidden Treasures & Prosperity. How does all this come together? Yaksha (pro nounced yak-shaa) Premium Whisky from the house of Blisswater Industries. Yaksha is a premium whiskey inspired by the fusion of the mystical Soma plant with premium Scotch from the highlands of Scotland. Currently avail able exclusively in Goa, it will soon be available in other parts of India as well. The whiskey is bottled in Goa and is priced at INR 1350 for a 750ml bottle.

Yaksha is a rich melange of the finest

grain spirits that India has to offer, and supreme quality malt and Scotch that is 5 years aged in first fill Bourbon barrels made of American Oak. The whisky is charcoal filtered to create a refined tex ture for that perfect smoky finish. The blend represents a fine mix of Ancient Indian treasures with a contemporary awakening. Every sip will highlight the soft smokiness and hints of honey and dates that transports consumers to a realm of mischief, exploration and celebration.

Yaksha is inspired by the mischievous yet benevolent cosmic/celestial beings

from ancient Indian folklore. These nature spirits are known to be the custodians of hidden treasures. Soma is considered a mystical elixir that brings immortality and abundance to its patrons. Soma symbolizes friendship, fame, ecstasy, and affluence.

Iconic Milkshake Brand Keventers Onboards Jubilant as a Minority Partner

best known for providing its milkshakes and beverages in glass bottles, which have also become collectibles among its diverse consumer base. The Com pany also recently launched its gour met ice cream range under the brand “Keventers Ice Cream”, which reflects a step forward towards diversifying its dessert portfolio. SMPPL will deploy the fresh capital primarily towards the opening of new stores and expanding its footprint pan India and globally, while also foraying into alternate chan nels such as D2C, FMCG, and cloud kitchens.

Keventers, the iconic milkshake, and ice cream brand, today announced an equity investment from a privately held company of the Jubilant Bhartia Group,

in Super Milk Products Private Limited (SMPPL), which operates the brand globally. Jubilant has been inducted as a minority partner in SMPPL. Tracing its roots back to 1925, Keventers is

The investment is expected to help accelerate the brand’s plan to open over 300 stores in the next 3-4 years with the additional aim to grow the ice cream business which has shown tre mendous growth since the pandemic. The transaction is subject to fulfillment of closing conditions by both parties. KPMG acted as the exclusive financial advisor to SMPPL on this transaction.

Barbeque Nation Launches ‘Big Appetite, Bigger Hearts’ Campaign

sia, and Oman. Over the next month, each of the 200 restaurants of Barbe que Nation will serve 200 meals to children. Barbeque Nation has tied up with various non- profit organizations across India and abroad for the cause. Guests Dining at Barbeque Nation dur ing this period will also be welcome to make their contributions for the cause and join in the campaign.

we would like to reciprocate the love & support received from our patrons since 2006 by giving back to the com munity by serving the less privileged. We are confident that guests visiting Barbeque Nation will also join hands in the mega philanthropic campaign by sharing towards this cause.”

Barbeque Nation today an nounced the launch of the Big Appetite, Bigger Hearts’ cam paign as part of its association with ‘DAAN UTSAV’. This initiative will see Barbeque Nation serving meals to 40000 underprivileged children across all its restaurants in India, UAE, Malay

On the occasion, Mr. Rahul Agarwal, CEO, Barbeque Nation Hospitality Lim ited, commented, “We are delighted to associate with DAAN UTSAV. The Big Appetite, Bigger Hearts campaign is a month long activity, that will run across our network of restaurants which is expected to cross 200 restaurants by November. Through this campaign,

Mr. Sujit Mahapartra, a Volunteer of Daan Utsav, said “Giving food is a pop ular way of giving daan. We are excited about Barbeque Nation’s kind gesture as they look to cross the milestone of 200 restaurants. Such an experience at such a size & scale has seldom been offered to children. This idea of spreading kindness through providing food is a tremendous act of generosity by Barbeque Nation”.

Freedom Healthy Cooking Oils announces Lite & Sweet Offer

Freedom Healthy Cooking Oils announced the new Freedom Lite & Sweet promotional offer to its customers. In the Freedom Lite & Sweet offer, for every purchase of 5 Litre jar of Freedom Healthy Cooking Oils the customer will get 1 bottle of Dabur Honey worth Rs. 40 free.

Freedom Healthy Cooking Oils are available as Freedom Refined Sunflower Oil, Freedom Physically Refined Rice Bran Oil, Freedom Kachi Ghani Mustard Oil, and Freedom Groundnut Oil. Freedom Refined Sunflower Oil is the No.1 Brand by volume sales in India in the sunflower oil category (according to Nielsen IQ data on the Refined Oil Cons Pack (ROCP) market in India (U+R) for the year ending (MAT) March 31, 2022). ‘Freedom’ was ranked among India’s top five cooking oil brands according to the India Today ‘Ipsos Urban Con sumer Sentiment Survey 2020’.

Speaking on the occasion Mr. P. Chandra Shekhara Reddy, Senior Vice President – Sales & Marketing, Freedom Healthy Cooking Oils said,” We are pleased to announce the new Freedom Lite & Sweet campaign offer ing a Dabur Honey with every 5 Litre Jar of Freedom Healthy Cooking Oils a limited stock offer. We always explore avenues to create and maintain con sumer excitement by enhancing our of fering to the consumers. With Freedom Lite & Sweet offer we hope that the customers will get the Freedom to eat, Freedom to enjoy”

Recently Freedom Healthy Cooking Oils bagged 3 awards ‘Pride of India Brand Award 2022’ in the category ‘Best Brands of South India’. Also, Gemini Edibles & Fats India Ltd (GEF India) received the prestigious AIMA-R K Swamy High-Performance Brand Award 2022 in a Special Session at AIMA’s 49th National Management Convention which was held with the

theme ‘Advantage India: Thriving in the New World Order. Freedom Refined Sunflower Oil bagged the Diamond award in the category ‘Highest Importer of Sunflower Oil in India’ at Globoil Award 2022 for the 2nd consecutive year.

Hurry: Grab your favourite Freedom Healthy Cooking Oils 5Litre jar with 1 Dabur Honey free till offer stock lasts.

A Spirit to Savour: Sip on Skull X, the Smoothest Vodka in the Market

Aspirit laden in luxe, Skull X is the newest premium vodka now available in India, accredited for its smoothness and brilliant flavour. Created with the finest ingredients the beverage is pre pared using water from aquifers 200 ft below the surface and white wheat before being distilled 5 times over a platinum filter and this removes the ‘burn factor’ from the formula. Skull X, produced in Slovakia, is dense and smooth with a flavour palate of vanilla and mild pepper with naturally sweet undertones.

Founder Aman Chopra has commen ted about the significance of Skull X and why this has been so success ful in the UK “We’re thrilled to have

created such a sought-after drink of choice for many across the world as well as creating a range that has something for everyone. We’re proud to have won so many awards confirm ing what our team knows, we’ve cre ated something everyone can agree is fantastic, from the smoothness of the vodka and the packaging, we’re excited to see this flourish in India”

The brand has a portfolio of products including their prosecco range, Skinny Witch which has no added sugar. In the future, the brand seeks to be syn onymous with the purest and highest quality choice for vodka, making Skull X the best choice for your drink. Take a sip of smoothness and lose yourself in the world of Skull X Vodka.

Marico expands plant-based protein portfolio with Saffola Soya Bhurji

stantly innovate, keeping in mind the ever-changing consumer trends.

Sanjay Mishra, COO - India Business and CEO - New Business, Marico Lim ited said, “Saffola has become a main stay in the Indian healthy snacking mar ket. In line with its promise of providing healthy products that don’t compromise on taste, we have launched Saffola Soya Bhurji. With the plant-based protein phenomenon growing rapidly in India and consumers seeking healthy protein-rich convenient options, our latest innovation will become a go-to snack for them.”

Marico Limited, one of India’s leading FMCG companies, has expanded its plantbased protein portfolio with the launch of Saffola Soya Bhurji — a delicious, protein-rich snack that can be prepared in just 5 minutes. This latest innovation is in line with Marico’s aim to strengthen its foothold in both the healthy foods and ready-to-cook seg ment in India with products that cater to the needs of consumers today.

For too long, it has been said that in or der to be healthy, one must compromise

on taste. Therefore, there is a sizeable demand for healthy yet tasty snackable items, which score high on convenience as well. Recognizing this need, Marico Limited, under its Saffola portfolio, has been striving to create products that are not only healthy but also cater to the taste palate of India. Taking this a step further, the company launched a first-of-its-kind, soya-based tasty, instant snack. Previously, the Company had launched Saffola Mealmaker Soya Chunks marking its entry into the plant protein category. Saffola Soya Bhurji is the result of Marico’s drive to con

Saffola Soya Bhurji has been launched in the versatile Magic Masala flavor. It packs an immense 12.6 gm protein per serving— giving 2X protein as com pared to any other popular packaged snacks, making it a power-packed snack for any occasion. It comes in a 35 gm pouch priced at Rs 15. It has been launched in West Bengal, Delhi, and Mumbai across general trade. The product will be available across the country in a phased manner. The pack also comes with an easy marker for water, which can be used to prepare the Bhurji. It is also available across modern trade and major e-commerce platforms.

Coffeeza launches flavoured and South-Indian coffee capsule blends along with a limited-edition coffee machine

Gourmet coffee brand Cof feeza, which is the leading brand of coffee capsules and machines in India had switched from plastic to recyclable aluminum coffee capsules (compatible with Nespresso* original line machines) earlier this year, after setting up their own manufacturing facility. The Alu minium capsule range included their most loved blends Classico, Cremoso, Intenso and Forte which are crafted using premium grade Indian coffee. During this festive season, the brand launched more impressive products.

With the ultimate goal of introducing in dulgent coffee blends that make breaktime special, this brand is just getting warmed up. They recently launched 3 exciting flavoured coffee capsules: Vanilla, Caramel and Hazelnut. Their signature medium roasted Arabica coffee is beautifully paired with these popular flavours to create the most exquisite blends. The brand has also added a very premium South-Indian speciality coffee called Mysore Nug gets to their range. Only 2% of AAA graded Indian Arabica beans have the size and flawless symmetrical shape of Mysore Nuggets, making this blend

extremely special. All these capsule blends will soon be available in their ground coffee format as well, and will be available in different grind sizes to suit a variety of brewing equipment.

Coffeeza’s Finero Next Machine is one of the best capsule espresso machines in the market, and is now available in a limited-edited Red. This compact and vibrant machine variant is sure to add a splash of colour to your homes. Coffee lovers can completely upgrade their coffee corner and indulge in magical café-like coffee experiences every day with Coffeeza. With a lot more interest

ing blends and flavours in the pipeline, coffee enthusiasts will be spoilt for choices.

These new coffee capsule blends are priced at INR 500, for a box of 10 and then there are quantity discounts for regular coffee drinkers. The machines start from INR 12,999 only. Coffeeza’s products can be purchased at Cof feeza.com, Amazon, Croma, Nature’s Basket, Foodhall and at several other gourmet stores across India.

*Nespresso is a registered trademark of Societe Des Produits, Nestle S.A.

Tata Consumer Products Rebrands Tata Q as Tata Sampann Yumside

Tata Consumer Products Ltd. (TCPL) has announced the rebranding of Tata Q to ‘Tata Sampann Yumside’. The company will integrate Tata Sampann Yumside with the Tata Sampann portfolio of food offer ings. As per the company, it has reworked the recipes of the entire range of the acquired ready-toeat (RTE) product portfolio on the basis of consumer feedback and will launch new innovations in the ethnic RTE category.

The brand is also extending itself to the ready-to-cook (RTC) category with a range of everyday and niche Indian gravies and pastes. The com pany stated that the innovation range will be in the market by November 2022. There is a growing segment of consumers seeking wholesome and tasty meal options which are quick

and convenient to make, Deepika Bhan, president, of packaged foods (India), said, “Tata Sampann Yumside caters to this need with a portfolio of ready-to-eat meals and ready-to-cook gravies which offer taste with conveni

Tunki Dekhe Daane Pe Daana, Munki Ko Harane Ka Naya Bahana?

ence. It fits with the master brand Tata Sampann and complements the existing brand portfolio along with the focus on quality that the brand is committed to.” As per the company, the current product portfolio which includes heat and eats pasta, noodles, biryani, and appetizers, will be extended to in clude more ethnic RTE options and RTC gravies. This includes the new RTE range – dal makhani, paneer makhani, chana masala, palak corn, and butter chicken. The new RTC range includes makhani gravy, kadhai masala, biryani paste, sam bar paste, and nihari gravy.

Tata Consumer Products acquired Tata SmartFoodz, marketer of ‘Tata Q’ in November 2021 in line with the company’s strategic intent to expand into value-added categories, it said in a statement.

cial #SehatKiSunoNourishHiChuno, reinforces the importance of choosing the healthiest and most nutritious range of unpolished pulses. The ad goes on air today on television channels, OTT, radio, digital and print media.

The ad intends to showcase the reasons and importance of eating unpolished pulses in comparison to the polished pulses. Fitness icon and Bollywood diva Shilpa Shetty, who is also the brand am bassador of Nourish is seen in this ad advising her on-screen and off-screen sister, Shamita Shetty, the benefits of consuming only unpolished pulses. In the opening scene of the ad, Shamita, dressed as a detective, is trying to look for the polished pulses from the dal box kept in the kitchen to which Shilpa comments that she will not find any polished seed in the box as they con sume Nourish pulses which are 100% unpolished, hygiene and healthy. In the second scene, Shilpa advocates that Nourish pulses are nutritious and have high levels of protein. Being vacuum packed and zip locked, the freshness and hygiene of the pulses is maintained. Closing in on the lines #SehatKiSunoN ourishHiChuno Munki (Shilpa) puts an end to to Tunki’s (Shamita) struggle to find polished dal in nourish unpolished dal and tells her to be smart and make the right choice for her health.

Tunki dekhe daane pe daana, Munki ko harane ka naya ba hana? Shilpa Shetty aka Munki and her sister Shamita Shetty aka Tunki faceoff in the new television commercial of ‘Nourish’. The commer

“My staple lunch is always dal, chawal and roti. I prefer food that is unpol ished, high fiber and protein enriched. What I like about Nourish, is that its pulses are unpolished - it’s not about how it looks but what it does”, says Shilpa Shetty, Ambassador, Nour ish. Ashish Khandelwal, Managing Director, BL Agro says, “We have always believed in offering nutrition and healthy foods to our customers. Through this ad, we intend to further highlight our uniqueness in packaging the unpolished pulses to keep their freshness intact”. Richa Khandelwal, Managing Director, Leads Brand Connect, the agency which concep

tualized the ad says, “The ad takes a quirkier approach of showcasing Shilpa as the Nutrition Champion while Tunki (Shamita) being slightly jealous of the fact that Munki (Shilpa) is always right. We wanted to create an ad which can keep the viewers engaged to know what exactly Shamita is up to and then highlighting on the benefits of Nourish.”

With the release of this ad, BL Agro is running a contest called #Nourish TunkiMunki on all social media handles of Nourish. The company intends to engage the existing and prospective customers through this contest where winners are chosen on a daily basis.

The questions of the contest are around nutrition and food. “The best part of the contest is that there would be not one but 100 winners every day. This will keep the excitement and en gagement level high as the chances of winning the Nourish hampers as gifts are more”, adds Richa. The hashtags of the contest are #SehatKiSunoNour ishHiChuno and #NourishTunkiMunki and tag is @worldofnourish.

Nourish TVC Link: https://www.youtube.com/ watch?v=ve_68XSZ1_8

Nourish unpolished pulses and other products of BL Agro are available on www.nourishstore.co.in and Amazon.

Taiyo introduces new products for Sunfiber®, Sunphenon® and Vegemeat range

Among the latest additions to Taiyo’s product lines are special Sunfiber® variants. They are suitable as pre biotic dietary fiber enrichment for baby food, pet food and applications such as fortified gummies or bakery products. Furthermore, the expert for natural-based functional ingredients presents health-promoting green tea catechins from the Sunphenon® range and shows how Vegemeat can allow for the creation of a protein-rich meat alternative based on grained pea protein, and with an optimal nutritional profile.

Sunfiber® is a soluble prebiotic dietary fiber produced from the guar bean which promotes the acitivity and multiplication of beneficial probiotics in the gastro-intestinal tract. Sunfiber® VB can be utilised in baby food, and Sunfiber® AF in pet food. Because of its slow fermentation, Sunfiber® does not cause uncomfortable bloating, cramps or other digestive discomfort. All variants of Sunfiber® decrease the glycemic index of food products, which helps to stabilize blood sugar levels. Furthermore, the prebiotic dietary fiber supports the health and function of the intestinal tract, and increases overall wellbeing. Sunfiber® VC is character ised by its low viscosity which perfectly suits technological requirements. The

functional ingredient makes baked goods crispier and fluffier, and is suitable for use in fruit gummies. Sun fiber® VC also dissolves well in fluids such as milk beverages or supple ments in the form of syrups and shots.

Green tea catechins in the Sun phenon® range are innovative ingredi ents. Their health-promoting properties differ depending on the catechin: Sunphenon XLB can be used in oral hygiene and disinfectant products to make it more difficult for viruses to pen etrate. Sunphenon® EC is a myostatin blocker that can positively contribute to muscle growth. In sufficient doses, it can also have beneficial effects against diabetes and obesity. The Sun phenon® EGC variant is an amylase and glucosidase blocker that can also have a health-promoting effect in type 2 diabetes and obesity. Vegemeat is a 100 % natural and allergen-free, peabased meat alternative. Its authentic, minced-meat-like texture makes it ideal for dishes such as meatless bolognese and lasagne. It contains valuable nu trients not found in meat or other meat substitutes, such as glucomannan, vit amin B12 and iron bioavailable through Taiyo’s SunActive® Iron. Vegemeat is available in seven variants, adapted to a wide variety of target groups and dietary requirements. Vegemeat’s high protein content of 78g per 100g

far exceeds that of soy, while its fat content is very low at only 0.3g per 100g. Vegemeat consists of just four ingredients – pea protein, strawberry juice concentrate, salt and glucoman nan – and has no inherent flavor and therefore no off-notes to mask.

“Consumers are increasingly question ing a product’s ingredients and looking for natural and plant-based alternatives with added health benefits,” says Dr. Stefan Siebrecht, managing director of Taiyo’s German subsidiary. “Taiyo is therefore presenting innovative solutions and products that enable the industry to meet these demands.”

Taiyo will be represented at Fi Europe by a team of experts on hand to answer technological questions on specific products from its ever-growing portfolio of ingredients.

Marico expands plant-based protein portfolio with Saffola Soya Bhurji

Marico Limited, one of India’s leading FMCG companies, has expanded its plantbased protein portfolio with the launch of Saffola Soya Bhurji — a delicious, protein-rich snack that can be prepared in just 5 minutes. This latest innovation is in line with Marico’s aim to strengthen its foothold in both the healthy foods and readyto-cook segment in India with products that cater to the needs of consumers today.

For too long, it has been said that in order to be healthy, one must com promise on taste. Therefore, there is a sizeable demand for healthy yet tasty snackable items, which score high on convenience as well. Recognizing this need, Marico Limited, under its Saffola portfolio, has been striving to create products that are not only healthy but also cater to the taste palate of India. Taking this a step further, the company launched a first-of-its-kind, soya-based tasty, instant snack. Previously, the Company had launched Saffola Meal maker Soya Chunks marking its entry into the plant protein category. Saffola

Soya Bhurji is the result of Marico’s drive to constantly innovate, keeping in mind the ever-changing consumer trends.

Sanjay Mishra, COO - India Business and CEO - New Business, Marico Limited said, “Saffola has become a mainstay in the Indian healthy snack ing market. In line with its promise of providing healthy products that don’t compromise on taste, we have launched Saffola Soya Bhurji. With the plant-based protein phenomenon growing rapidly in India and consumers seeking healthy protein-rich conveni ent options, our latest innovation will become a go-to snack for them.”

Saffola Soya Bhurji has been launched in the versatile Magic Masala flavor. It packs an immense 12.6 gm protein per serving— giving 2X protein as compared to any other popular packaged snacks, making it a power-packed snack for any occasion. It comes in a 35 gm pouch priced at Rs 15. It has been launched in West Bengal, Delhi, and Mumbai across general trade. The product will be available across the country in a phased manner. The pack also comes with an easy marker for water, which can be used to prepare the Bhurji. It is also available across modern trade and major e-commerce platforms.

With this launch, Marico Limited aims to become the go-to choice for health-conscious individuals while consistently delivering superior quality that Saffola, as a brand, is known and trusted for. Marico has been constantly innovating and strengthening its position in the healthy foods category over the years by launching healthy products that don’t compromise on taste.

Lory® Starch Opal: Better bonding for bakery decorations

Ingredients specialist Loryma has expanded its product port folio with a new pregelatinized wheat starch with excellent solu bility: Lory® Starch Opal. As an adhesive for seeds and decorative seasonings, the modified wheat starch not only reduces waste during production processes, but also guarantees an aesthetic, glossy appearance. Dissolved in water, it can be sprayed hygienically onto baked goods in both artisanal and industrial production.

With Lory® Starch Opal, seeds, grains and decorations can be easily fixed

onto dough. The fine, white, free-flowing powder is simply mixed with water to create an instant product that does not sediment. The modified pregelatinised wheat starch is characterized by a very low, cold viscosity, making it possible for the solution to be sprayed on too. This

method offers significant hygienic advantages because neither application aids such as brushes nor immersion baths come into contact with dough.

Norbert Klein, head of product development at Loryma, says: “Manufacturers want less rejects, while consumers want an appetising product. Lory® Starch Opal meets both these demands: decor, grains and seeds adhere firmly and with a glossy surface, the baked goods make a fresher impression. Food waste due to material loss is thus reduced to everyone’s satisfaction.”

Licious Launches D2C Plant-Based Meat Brand, UnCrave

Licious, India’s largest D2C Unicorn, announced its foray into the alternative protein sector with the launch of UnCrave - a D2C plant-based meat brand. This launch aligns with the company’s strategy of portfolio diversification leveraging its strong core brand equity. Licious aims to emerge as a market leader within the 1st year of launch itself and create relevance for the larger set of meat-eating consumers who trust the brand.

Developed from plant-based pro teins the offering currently consists of vegetarian chick~n and mutt~n seekh kebabs that are rich in protein and free of all artificial preservatives and trans fat. In the initial phase, the UnCrave range will be available in all major

metro cities in India. Over the years Licious has emerged as every meat lover’s preferred destination. Licious has led the way in creating a main stream consumer language for quality in India, setting benchmarks backed by world-class infrastructure, R&D, and innovation. In the last 7 years, Licious has developed a nuanced knowledge of meats and meat lovers alike. These deep insights helped the brand to realize that there is a large section of people who crave meat on the occa sions that they can’t have it. This is what led to the creation of UnCrave- a plant-based vegetarian alternative to meat that ensures consumers will al ways have a solution to their cravings.

Abhay Hanjura and Vivek Gupta, Cofounders, Licious, “No one knows great

quality, fresh meats, and seafood the way Licious does. So, when it came to creating the meatiest, tastiest, and most wholesome plant-based meat al ternative, we had to take the lead. UnCrave is a lot more than just a brand, it is a promise to our consumers- that Licious will step up and diversify to ensure that they always have a choice of tasty protein. We have invested in over 20 months of R&D, in-house, to develop a range of products that closely resembles the taste and texture of meat in a never-before-experienced way. We have paid close attention to not just the quality standards, but also the nutritional profile making it a protein-rich vegetarian fare that is also free of artificial preservatives and MSG. With UnCrave, our aim is to introduce the country to newer ways of experiencing meat.”

Simeran Bhasin, Business Head, Al ternative Protein- Licious, said, “Licious is the only Indian company to house both animal and alternative protein under one roof. And we have been able to achieve it because we have always kept our consumers- the Indian meat eaters- as our biggest priority. When it came to developing the UnCrave range we have relied completely on our consumer-backward R&D and innovation process. Our vegetarian chick~n and mutt~n seekhs cook like meat and can address the everyday protein needs - an extremely pertinent need in a protein-deficient country like India. A superior, meat-like taste is our biggest USP; that’s why we spell our products with a tilde (~) signifying the products’ similarity to meat in almost every aspect.”

Priced at Rs 349 onwards, UnCrave will be available in a chick~n and mut t~n variant in packs of 4. The cook time for these RTC products is 8 mins and they have a shelf life of 12-14 days. UnCrave can be ordered through the Licious app, web, offline stores, and channel partners.

BACARDÍ’s ‘Made-in-India’ journey has just begun with the launch of its new whisky – Legacy

BACARDÍ India has announced that it is foraying into the Indian-made whisky segment with the launch of ‘Legacy’, the alco-bev giant’s first-ever made-inIndia whisky innovation. India is one of the fastest growing markets for BA CARDÍ globally, and the organization is rapidly investing behind its strategic and ambitious vision for the market. The new brown-spirit - Legacy - which truly embodies the culture and passion of India, has been introduced across shelves in Maharashtra, Telangana and Uttar Pradesh, with plans to ex pand into other states in the future.

Legacy has been crafted with select Indian grains and is currently the only premium Indian whisky, in the brand’s stable. It has a one-of-a-kind blend that combines Indian and Scottish malts with Indian grains. A rich blend layered with subtle peaty notes, fruity notes, and undertones of toasted oaks with a whiff of spice and a delicate vanillic smoky finish, BACARDÍ has created an impeccably smooth yet per fectly balanced whisky for the Indian consumer.

Elated to launch another product innovation, Sanjit Singh Randhawa, Managing Director, BACARDÍ India, said, “Consumers are at the heart of everything we do at BACARDÍ, and in line with this, we continue to focus on innovating our offerings to best serve them. BACARDÍ holds an undisputed ‘Legacy’ in the white-spirits segment in India. Now, we aim to win big in the high-growth Indian-made whisky category as well. India presents an exciting growth opportunity for us, as it is the #1 market globally for whisky, and our first-ever ‘made-in-India’ whisky, Legacy, will enable us to scale

operations nationally as we continue to grow the brand manifold by the end of this decade.”

India is one of the fastest-growing alcoholic beverage markets globally, with an estimated market size of $52.5 billion in 2020. The market is expected to grow at a CAGR of 6.8% between 2020 and 2023 (ICRIER 2022). Fur thermore, the Indian whisky category is expected to continue to drive the Indian market forward, with annual sales of Indian whisky expected to exceed 250m 9LC by 2026. (IWSR 2021). Further strengthening its brown spirits portfolio in the country, BAC ARDÍ India’s innovation will help the company tap into the large consumer base looking to pivot to better options in the premium whisky segment.

Ayaesha Gooptu, Category Head, Domestic Browns, BACARDÍ India, un derlined the behavioural shift amongst new-age consumers and the lack of premium options as the reason for the brand to foray into the segment. She said “With its distinctively Indian taste and positioning, our newest innovation ‘Legacy’ will aid our efforts in enhan cing our diverse portfolio of offerings. Catering to a large audience of whisky lovers in the country, Legacy is truly made-in-India and made-for-India. ‘Legacy’ aims to connect with con sumers who are trying to ‘build their own legacy, in their own way’, and that’s what the brand will stand for.”

The brand’s first-ever Indian-made whisky will be launched in 3 sizes (750ml, 375ml, and 180ml). After the first phase of the launch, the product will expand its presence across Karnataka, Delhi, Punjab, Odisha, West Bengal, and Rajasthan, as India

continues to remain one of Bacardi’s top priority markets worldwide.

After foraying into the brown spirits segment with Good Man brandy earlier this year, BACARDÍ India’s newest addition, Legacy, aims to further strengthen the company’s growth strategy in the Indian market and create a value price segment for its consumers.

Mars, Incorporated announces major packaging innovation for KIND® bars

Mars, Incorporated has an nounced that it has reached a key milestone in its com mitment to a circular eco nomy where packaging material never becomes waste. The new KIND® snack bar packaging incorporates recycled content made from advanced recycling, meaning it contains less virgin plastic to previous products.

The new material has been completely redesigned for maximum circularity and is produced through the recyc ling of used mixed plastic that would otherwise be destined for incinera tion or landfill. This means that the new packaging is eligible for drop-off recycling in the UK, and curbside recycling in Ireland. This transition to packaging designed for maximum cir cularity is the latest innovation in Mars, Incorporated’s strategy to reimagine and redesign all packaging. Mars is focused on reducing the use of new vir

gin plastic by 25%, incorporating 30% recycled content into plastic packaging, and redesigning more than 12,000 packaging components across a diverse portfolio to fit with the recycling infrastructure that either exists today or is likely to exist in the future.

Barry Parkin, Chief Procurement & Sustainability Officer at Mars, Incorpor ated commented: “At Mars, we want to contribute to a circular economy where packaging material never be comes waste, but is recycled, reused or composted. For this to happen, we need new solutions and infrastructure to change the recycling landscape and to complement mechanical recycling. Today marks another important step in accelerating our sustainable packaging journey and in our collaboration with partners like SABIC that are enabling new opportunities to provide con sumers with packaging designed for circularity.”

Peter Morris, General Manager at KIND Snacks UK commented: “At KIND, we are committed to making our packaging as sustainable as it can be. This announcement marks the latest milestone towards achieving this vision, and we look forward to driving further positive and long-lasting changes to our packaging in the future.” The project is a unique ‘closed loop’ collab oration, designed in partnership with SABIC®, Landbell®, Plastic Energy®, Taghleef®, and SIT®. Together, the partnership has created a lighter weight wrapper from recyclable monomaterial polypropylene for KIND®, removing the need to use complex laminated plastic incorporating multi-material layers.

Lada Kurelec, General Manager PP, PET, PS, PVC, PU & Elastomers

Business for Petrochemicals at SABIC commented: “We are very excited about this pioneering closed-loop project that demonstrates the feasibility and speed of implementing circular plastic innovations when leading actors from across the entire value chain are closely collaborating. Used flexible packaging has a high feedstock value for new materials, and our TRU CIRCLE polymers and services form an instrumental element in tapping this vast potential.”

This innovation marks a real develop ment in the potential for flexible plastic wrappers to become fully circular, as increased amounts of recycled content become available through investment in advanced recycling infrastructure.

Tata Starbucks Opens First Reserve Store in India

Tata Starbucks Private Limited on Tuesday announced the opening of its more premium coffee format Starbucks Reserve in Mumbai’s Fort area as consumers in India step up to more evolved varieties of the beverage.

The move is a “testament” to Star bucks’ long-term commitment to elevate the coffee experience in one of the brand’s key growth markets globally, the local arm of the American coffee chain said in a statement. The store will sell small-lot single-origin coffees including Bolivia Sol de la Mañana, Rwanda Sholi, Sumatra Ker inci, brewed and served by Starbucks “black apron” coffee masters. These are essentially trained coffee mas ters who draw out the complexities of each beverage’s flavor profile through methods such as siphon brewing and nitro-cold brewing.

Sushant Dash, chief executive officer, Tata Starbucks said there are “enough and more” Indian consumers who want to experience the offerings at Reserve. The company will open a “few more” Reserve formats in line with evolving coffee drinking habits. India is among the coffee chain’s fastest-growing markets.

“For us, at least the last couple of years and even during the pandemic we have been quite aggressive and positive about the outlook. So last year, we actually opened the highest number of stores that we have ever done in one

year—we opened 50 odd stores. More importantly, today, we have moved beyond just the metros. This has given us the confidence that there is demand for the Starbucks experience, even out side of the metros,” said Dash.

To be sure, Starbucks operates 300 stores in India across 36 cities serving over 330,000 customers weekly. It operates in India through an equal joint venture between Starbucks Coffee Company and Tata Consumer Products Ltd. Globally it operates 34,000 stores. Coffee at Reserve out lets are priced marginally higher than the core Starbucks offerings. However, consumers will also be able to buy regular Starbucks beverages at these outlets.

“As far as Reserve is concerned, it is about the evolution in the coffee jour ney. Today, obviously, the consumer is traveling more, they are also evolved

and many of them are enthusiastic and wanting to experiment in terms of what they want from coffee,” he said making a case for bringing the Reserve format to India. Starbucks opened over 50 stores in the country in the last finan cial year, its highest store addition so far. In the first six months of the current financial year, the coffee chain added 27 stores while entering 10 new cities. Going forward the coffee chain will continue to drive expansion both across markets as well as newer formats. “It will be a mix of both. We have just hit the 300 mark; we are now at a substantial number in terms of the overall number of stores. given the width and depth in terms of the size of the country I think there is a lot more potential,” he said.

India is still a tea-drinking nation with coffee having a 10-11% penetration at the household level.

Puratos India Launches Colored And Flavored Compound And Compound Filling

The flavor of food is the single most crucial factor in driving consumers’ choices. It is even more relevant in sweet food categories like chocolate, cakes, and patisserie. Traditionally the market for compound chocolates has been segmented as Dark, Milk, and White. However, the growing appetite for chocolate flavor in various sweet recipes has propelled the demand for colored and flavored compound and compound filling. Hence keeping up with the market landscape, Puratos India has now launched Colored & flavored compound and compound filling in two categories - Hard Com pound Chocolate, Carat Cover Classic, and Fat-based filling, Carat Super crem.

Mr. Ashish Seth, Managing Director, Puratos Food Ingredients India Pvt. Ltd., said “The Indian consumers are now more open to experimenting with new flavors and textures. Taking a view of the growing demand for colored and flavored compound and compound filling, we are delighted to launch Carat Cover Classic and Carat Supercrem. These exciting flavors will bring a fresh bouquet of taste which will enliven the finished product and differentiate it through taste and innovation. This will inspire bakers and artisans to introduce exciting new customized sweet recipe concepts for their customers with authentic taste and texture”.

Puratos Colored & flavored compound and compound filling bring the best fla vor and color to the finished products without the complexity of ingredient sourcing. These unique components come in selective colors and flavors based on consumer insights and ex pert panels. Puratos global presence, long history of expertise, and R&D capabilities in India have enabled them to tailor products to match Indian pref erences, value, and functionality.

Puratos Cover Classic range is designed for customers looking for

an easy melting profile, good snap, excellent shine, and versatile applica tion – Coating, Ganache, Garnishing, and Enrobing. The flavorings include Mango, Strawberry, Orange, and Pineapple.

With the Puratos Carat Supercrem range, you can choose from a wide

variety of smooth flavorings such as Mango, Strawberry, Orange, Pine apple, Roasted Almond, and Pistachio. It is ideal for versatile applications including Cookies (Pre-bake), Donuts and other bakeries (Post-bake), Mousse cups (Frozen), and Chocolate, Donuts, Cookies, and Pralines (Center filing).

Indian Conglomerate Company

ITC Makes The World’s Smoothest Chocolate Ever

The winner of the challenge would be awarded with a cash prize of Rs. 1Cr. The Challenge went live on the 18the and detailed terms and conditions are available he created mouth-watering chocolate creations using Fabelle Finesse.

Fabelle Exquisite Chocolates, ITC Ltd.’s local luxury chocolate brand, acclaimed for creating unparalleled chocolate experi ences, presents Fabulous finesse – the best chocolate in the world, made in India. Fabelle has teamed up with chef Adriano Zumbo, a renowned Australian pastry chef and TV presenter to unveil the world’s finest chocolate, delivering an unparalleled smoothness and meltin-the-mouth experience.The creami ness of a chocolate is a fundamental sensory attribute that enhances the consumer experience. A breakthrough technological innovation from ITC Ltd. allowed Fabelle to create chocolate as thin as seven microns. This pioneer ing technology is the result of months of research by ITC’s Life Science and Technology Center (ITC LSTC) and close collaboration with Fabelle Master Chocolatiers, making exquisite chocolate in India that rivals the best in the world.

In a state-of-the-art neurological testing method conducted by Neurones Inc, consumers found Fabelle Finesse to be significantly smoother than bench marks and the sheer pleasure of drink ing even helped consumers reduce stress under test conditions. Fabulous finesse was created using cocoa sourced from Ghana and Colombia. Each bite envelops the rich aroma, de licious smooth texture and rich flavors

of cocoa – in milk and dark variants. The chocolate was made using re volutionary technology – The cocoa finisher. This technology helps to reduce chocolate particle size to a new benchmark, which is not possible to achieve in the conventional refining process alone. The equipment oper ates at pressures that exceed those of the deepest trenches on planet Earth and help create chocolate of unpar alleled smoothness, an incredible meltin-your-mouth chocolate experience, triggering a heavenly experience.

The brand is launching limited-edition boxes of chocolate pasta, made from Fabelle Finesse, which will be available at select Fabelle boutiques located in ITC hotels. Going forward, Fabelle Finesse will be adapted across the entire Fabelle chocolate portfolio and will be available at Fabelle boutiques across India.

amous Australian pastry chef and TV presenter, chef Adriano Zumbo, known for his signature croquembouche, was on hand to launch Fabelle Finesse in Mumbai. Chef Adriano, known for his in-depth culinary knowledge, was invited by Fabelle to discover the new chocolate. After tasting the product, Chef Adriano issued a global challenge to chocolatiers around the world to present a finer commercially avail able chocolate than Fabelle Finesse.

xpressing his joy at having set bench marks for the global luxury chocolate market from India, Mr. Anuj Rustagi – COO – Chocolates, Confectionery and Coffee, Food Division, ITC Ltd. said, “At Fabelle, we constantly strive to make products that are the best in the world. We are pleased to present to the world the result of our innovat ive chocolate processing technology, manifested in Fabelle Finesse, which offers unparalleled sensory pleasure for chocolate connoisseurs. Fabelle Finesse is an artisan masterpiece made with love, passion and pride that brings this innovation to market. I am sure that our Fabelle Master Chocolatiers will continue to create even more deli cious chocolate creations with Fabelle Finesse. This launch underscores ITC’s commitment to cutting-edge innovations to create world-class Indian brands.

Sharing his experience Mr. Adriano Zumbo, said: “I am both elated and delighted to be here with Fabelle Chocolates on such an ambitious project. I was completely intrigued by the technology that ITC Ltd. has been able to develop through his relentless enthusiasm, with the goal of providing the world with an exceptional luxury chocolate experience. It has been an enriching journey for me to work with Fabelle Master Chocolatiers, who have the knowledge and understand the intricacies of the art of chocolate making. I wish Fabelle Chocolates a very successful run in its commitment to providing consumers with world-class chocolates.

“Judging by the quality of the chocolate I tasted, I am happy to challenge any chocolatier in the world to come up with a better quality of chocolate in terms of fineness,” he added.

With this launch, Fabelle Chocolates is recreating an iconic moment of global recognition for a growing Indian brand by leveraging R&D done in India.

Smart Protein market could reach $4.2 Billion By 2030: deloitte Study

tech innovations. Students in collabor ation with GFI India set up the ‘Delhi University Smart Protein Project’, a chapter of the global Alt Protein Pro ject, dedicated to turning universities into engines for smart protein educa tion, research, and innovation.

Introducing the project, Devika Suresh, Innovation Associate, GFI India said, “Indian talent powers the global smart protein sector just as it does other strategically important industries.” The dignitaries discussed opportunities for bilateral and multilateral partnerships within the smart protein ecosystem and how smart protein hubs like Canada, Israel, and the Netherlands can work with India for mutual gains in this sector.

Astudy by Deloitte India, unveiled at the ‘Smart Protein Summit 2022’, said that the country’s smart protein market (domestic and ex ports) could reach a size of Rs 33,194 crore, or $4.2 billion, in a high growth scenario by the year 2030.

Focusing on the immense opportunity, leading entrepreneurs and investors emphasised the importance of building high-fidelity smart protein products -- plant-based or cultivated meats that look, cook, taste, and sizzle like conventional animal-derived protein. Building on this, Varun Desphande, President, Good Food Institute India, which organised the summit, emphas ised the need to become Atma Nirbhar in smart proteins. He added that the country has crop diversity, a globally competitive talent pool, and hundreds of people working on an opportunity that can create immense job opportun ities across the value chain.

“GFI India and Deloitte India’s mod elling shows the total number of jobs created by the smart protein industry in 2030 range from 151,025 in a low growth scenario to 427,985 jobs in a high growth scenario,” Deshpande added.

The Summit was supported by the Ministry of Food Processing Industries (MoFPI), The Agricultural and Pro

cessed Food Products Export Develop ment Authority (Apeda), and the Food Safety and Standards Authority of India (FSSAI)’s Eat Right India initiative. Given the World Health Organization’s warning about the post-antibiotic era and antimicrobial resistance, FICCI Advisor and former Secretary, MoFPI, Siraj Hussain, said, “Smart protein may be a new concept, but it is a sector with immense global potential. There’s an enormous opportunity for the sector to create linkages with Indian farmers and ensure protein supply from local producers.” While the industry is still a sunrise sector in India, Anand Nagara jan, Co-Founder, Shaka Harry, a smart protein startup, said technology stocks have lost 40 per cent of their valuations this year, but nobody said the internet is dead.

“We need to be bold and break out into the mainstream,” he said. In a similar vein, Dr Ravishankar C N, Director, ICAR-Central Institute of Fisheries Education in his keynote address, said that cultivated meat is a future food technology that can serve as a viable alternative to animal-derived protein.

“Land is shrinking. Resources are lim ited,” he said. Highlighting the urgency of transitioning to more sustainable sources of proteins, Ravishankar also touched upon the regulatory pathways that need to be created for new food

Speaking to these complementary advantages, High Commissioner of Canada to India, Cameron MacKay, said “Canada has technology around preventing post-harvest loss that Indian farmers could use, and in the same way, we can learn from Indian traditional knowledge and how farmers in India deal with climatic conditions.” Deshpande said at the closing closing ceremony, “I firmly believe that what we do about meat, will be the principal challenge of our lifetimes. Over the last five years, we’ve talked about the promise of this sector.”

What has changed since then is the fact that 50 plus companies have launched their smart protein products in markets across India, he added. Aiming to build partnerships and propel the sector forward, Good Food Institute India (GFI India), a convening body in the ‘smart protein’ sector, organised a two-day ‘Smart Protein Summit 2022’ that had more than 500 participants and over 80 speakers. The Summit hosted roundtables and sessions on building a talent pool, with heads of universities such as NIFTEM, Gujarat Biotechnology University, TransDis ciplinary University (TDU), and skilling bodies such as the Food Industry Capacity & Skill Initiative (FICSI) coming together to deliberate on how to bridge the gap between industry and academia.

Sugar-Free chocolate: Satisfying your Sweet tooth Without Having to Settle

ingredients, the quality of sugar-re duced; no added sugar; and sugar-free products have vastly improved and are thus now making their presence more well-known in the global confectionery market.

In particular, the sugar-free chocol ate market has witnessed significant growth3, with the Asia Pacific region found to be the fastest growing market. The region is anticipated to produce the highest growth rate compared to all other regions, with a 6.97% CAGR increase from 2017 to 2027.4

In the past, trying to find sugar-free products in the candy aisle was an exception rather than the norm. Fast forward to today, the shelves are lined with a dizzying selection of sugar-free or sugar-reduced options, making consumers spoiled for choice.

This trend can be largely attributed to

consumers becoming more health-con scious and aware of nutritional labels as a result of an increase in health problems, with high levels of obesity and diabetes causing many consumers to seek more sugar-free products.1 In fact, six out of ten consumers globally say that health is the priority for them when selecting indulgent products.2

Meeting Consumer Expectations with Healthy Confectionery With so many consumers looking to improve their blood sugar levels, the challenge that now stands for many confectionery manufacturers is creating sugar-free products that have the same taste and texture as regular ones. As sugar is crucial for taste and texture, there is a range of technical and sen sorial obstacles that must be overcome to effectively reduce sugar and also meet high consumer expectations.

In any product reformulation involving cutting out sugar or fat, the difficulty is to maintain the same sweetness and mouthfeel that is given by the original ingredients. Consumers want a better nutritional profile, but they don’t want to make sacrifices when it comes to the overall indulgent experience. But thanks to the introduction of functional

With healthy confectionery growing in importance, sugar-free chocolate is an ideal choice that food manufacturers can consider when expanding their catalogues. To successfully manufac ture sugar-free chocolate, producers can look to bulk sugar replacers that provide sweetness, such as Isomalt.

Increasing that ‘Feel Good’ Factor BENEO’s Isomalt is the only sugar replacer derived exclusively from sugar beet. It has a sweetening profile similar to sucrose – but with only half the cal ories – a very low glycaemic response and toothfriendly characteristics. Thanks to its many benefits, Isomalt is already a popular choice for candy producers across the world.

As Isomalt has a similar sweetness profile to sucrose but without the undesirable cooling effect of other polyols, it is the ideal sugar replacer for use in low and no sugar chocol ate. Also, by combining Isomalt with natural sweeteners, the pleasant taste that consumers are looking for in their chocolate is easily achieved.

As well as replacing sugar in recipes, BENEO’s Isomalt also delivers a range of other benefits. For example, it supports a low glycaemic diet. Studies have shown that both blood glucose and insulin levels rise only minimally after Isomalt consumption, compared with glucose. This is especially relevant

Christian Philippsen, MD, BENEO, Asia Pacific

when managing diabetes, overweight or cardiovascular diseases. By helping consumers to keep their blood sugar levels more stable, Isomalt increases the ‘feel-good’ factor of any sugar-free or sugar-reduced chocolate that it is used in.

In addition, Isomalt supports dental health and carries an EU health claim for being toothfriendly as well as a US health claim for not promoting tooth decay. BENEO’s sugar replacer also offers technical benefits. Isomalt is low hygroscopic which provides stability for finished chocolate stored in more hu mid climates. Moreover, its sugar-like texturising properties give chocolate the nice snap that consumers expect.

Indulging Without Having to Compromise

With 73.3% and 66.3% of respond ents in Thailand and Indonesia finding reduced sugar claims in chocolate appealing5, the overwhelming demand in Asia Pacific for healthier chocolate doesn’t seem to be slowing down anytime soon, as consumers are constantly looking to satisfy their sweet tooth without having to settle.

With the help of sugar replacers like Isomalt, confectionery manufacturers can reformulate products that deliver the same taste and texture of regular chocolate, while also providing health benefits such as a low glycaemic re sponse and toothfriendly attributes that align with consumers’ healthy agendas.

Providing a win-win situation for both manufacturers and consumers, it appears to be onwards and upwards for Isomalt in the sugar-free chocolate market.

1. Sugar-free Products Market by Type; Sweet ening Type; Distribution Channel – Global Forecasts to 2029

2. Health Focus International 2020 Global Healthy Indulgence Report

3. Fortune Business Insights – Sugar-Free Chocolate Market Size, Share & Industry Analysis, By Form, By Type, By Category, By Distribution Channel

4. Global Sugar-Free Chocolate Research Report – Forecast to 2023

5. FMCG Gurus – Chocolate – July 2022 –Thailand & Indonesia

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roquette launches a new line of organic Pea ingredients to address consumer demand

Roquette, a global leader in plantbased ingredients and a pioneer of plant proteins, announced today the launch of a new line of organic pea ingredients: organic pea starch and organic pea protein. These ingredients are produced at its plant in Portage la Prairie (MB, Canada) and supported by peas sourced in a network of organic pea growers from Canada. With these new solutions, Roquette enables its customers to choose the food they want to offer to consumers with quality, reliability and full traceability back to the farm.

Roquette partners with farmers to achieve premium organic ingredients bringing sustainable and trusty proteins and starches to customers through a unique and best-in-class supply chain.

Address the organic food and beverage markets

There is a food revolution underway that is changing how people eat: 30% of global consumers report having increased their consumption of organic products over the past 12 months, es pecially millennials. Organic products are part of this revolution, driven by consumer demand for more natural and nutritious products (sources: Innova Health and Nutrition Surveys 2020 and 2021).

The growth is particularly noticeable in regions such as North America and Western Europe, accounting for more than 80% of the total organic food and beverage markets (source: Euromon itor, Passport 2022).

Roquette, the best partner for organic all over the world

Roquette’s close partnership with pea growers, combined with a state-of-theart plant designed for organic ingredi ent production, establishes a strong position to be the best partner for all of the actors of the whole value chain. To offer these premium organic pea-based solutions, Roquette relies on its farm

ers’ network who are growing organic peas, on the security of the supply and the certification of its production facility.

According to Jeremy Burks, Senior Vice President of Plant Proteins at Roquette: “From America to Europe, from the field to the plate, we want to provide trusted origin organic ingredi ents, and farmers are an essential piece of this organic strategy. We know from which farm our organic pea comes from as we are involved all throughout the value chain. This new organic pea line is a milestone of the food revolution to which Roquette is so committed.”

Create sustainable, nutritious and reliable products

“Our expertise in plant-based ingredi ents, developed over almost 90 years, gives us considerable advantages to be at the forefront of this shift and provide our customers with innovative solutions for tastier, healthier and more sustainable foods. We run our organic line with high levels of traceability and responsibility to keep on indulging con sumer appetites while supporting their changing habits,” said Pascal Leroy, Senior Vice President of Core Ingredi ents at Roquette.

Compared to similar plant-based solu

tions on the market, Roquette oversees all production phases, from the field to the ingredient. By extracting the value of all the components of the pea – from starch to protein – Roquette honors its group commitment to providing the world with sustainable and premium solutions while inspiring good practices and thriving with its customers.

Roquette is first launching the range of pea starch and pea protein ingredients in North America, Mexico and Europe, with a rollout planned for other mar kets. This new organic line is perfectly adapted for specialized nutrition, nondairy or meat alternative markets.

The new line of organic pea protein isolate comes in addition to the already available NUTRALYS® organic tex tured proteins in EU and US markets.

“Our teams created these great products based on consumer needs by leveraging our longstanding expert ise in plant proteins and peas. This launch, just five months after NUT RALYS® organic textured protein, reflects Roquette’s ambition to speed up innovation to keep pace with new consumer trends and to continue to be the partner of choice for customers who share our passion for plant-based cuisine,” said Jeremy Burks.

Spice Powders as miracle Food For Better Health

Murlidhar Meghwal - Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management Kundli -131028, Sonepat, India, Email: Murli.murthi@gmail.com

Introduction

Spice is defined as a strongly flavoured or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment. Spices are used primarily flavouring, seasoning or for adding pungency and flavour to foods and beverages. ‘‘He, who controls the spice, controls the universe”. Spices are considered to be the heart of Indian cooking. Spices are con sidered one of the most remarkable ingredients for its indigenous flavour, nutritional values and its medicinal properties. Turmeric, Fennel, Cumin, Cinnamon, Coriander, Black pep per, Fenugreek and Cardamom are commonly used spice powders. These spices and herbs make ordinary meal to an extraordinary experience. But the real benefits of including them in the diet are likely to emerge with a better understanding of the attributes of health. Herbs and spices are a healthy alternative to reduce fat, salt

and sugar in the diet .They have a wide variety of bio-functions and their additive and synergistic actions are likely to protect the human body. Tra ditionally spices and herbs as part of the diet have holistic effects on human health. People in India died at a low rate during the COVID-19 pandemic because they ate a variety of spices in their diet. Indians consume spices by adding masala to their daily meals.

Spices can come from the plant parts: roots, stems, leaves, bark, flowers, rhizomes, fruits and seeds. There is a big difference in taste and in required amounts in regards to fresh, dried, whole varieties, and dried powdered products. Growing herb garden is an excellent way to get a fresh supply of spices.

Storage Tips for Spice Powders

• Always store Spice powders in small traditional air- tight con tainers to keep to retain flavour

aroma and colour.

• Keep away from heat as it might build humidity in jars and give off flavour.

• Keep spice powders away from light as it may reduce the aroma of spices.

• Do not chill Spice powders as the change in temperature will cause condensation on the spice powders, thus shortening its shelf life.

• Always keep Spice powders away from moisture because it will affect its flavour and aroma

Spices due to their properties are used as colorants, preservatives, or medicine. These spices have the po tential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Many phytonutrients have antioxidant, anti-inflammatory or even anti-cancer properties, they put a natural phar macy in the kitchen. Spices have been virtually indispensable in the culinary art of flavouring foods since antiquity. Spices are aromatic veget able substances, in the whole, broken or ground form, whose significant function in food is seasoning rather than nutrition. These spice ingredients impart characteristic flavour, aroma and pungency to foods. Apart from flavouring, spices are also used in botanicals, beverages, preservatives, pharmaceutical and other industries. The concept of beauty and cosmetics is as ancient as mankind and civiliz ation. Herbs and spices have been used in maintaining and enhancing human beauty since time immemorial. Since, each of the spices possesses more than one health beneficial prop erty, Using spice powders in diet can make life healthy.

Main Compounds present in Spice Powders

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Major Health Benefits

Spice powders as Analgesic and Antiseptic: Analgesics are drugs that

Prapti Gupta Murlidhar Meghwal

Prapti Gupta - IGNOU Study Centre NIFTEM Kundli, RC Karnal, New Delhi

eliminate or alleviate the feeling of pain that accompanies many patho logic conditions. Spices are natural Analgesics like Turmeric powder relief from teeth pain, promote wound healing and prevent osteoporosis, Cinnamon also help in pain relief and reduce any sort of body infections.

Spices and its Antioxidant role: Spices can be used in foods to help fight the toxins created by our mod ern world. Heat, radiation, UV light, and alcohol initiate the formation and growth of the free radicals in the human body. Some spices have more antioxidant properties than others depending on the food they are in. Combining spices with other spices or antioxidants such as tocopherols and ascorbic acid produces synergistic effects.

Spices as Preservatives Antimicro bial Effect: Spices have long been known for their preservative qualities, as antimicrobials, and as antioxidants. Spices are used to fumigate cities, embalm the royalty, preserve food, and prevent diseases and infections. Aldehydes, sulfur, terpenes and their derivatives, phenols, and alcohols, exhibit strong antimicrobial activity. Spices have strong, moderate, or slight inhibitory activity against specific bacteria. Spices have also been used for bactericidal and health reasons. During the Middle Ages, spices such as cinnamon were used to treat chol era and other infectious diseases.

Spices as Medicines and in Nutraceuticals: Spices can be used to create these health-promoting products. Spices are used in many traditional cultures to boost energy, relieve stress, improve the nervous system, aid digestion, relieve cold symptoms and headaches, and treat many diseases. They are powerful tools for promoting physical and emo-

tional wellness. Consumers prefer eat ing a “natural” food product to taking medicine or drugs. There is growing interest to develop more nutraceutical and food supplement rich with spice powders particularly post Covid 19 pandemic due to increasing demand for natural immunity boosting foods.

Spices and its Anti-aging role: Indian cooking is based on the thera peutic principles of ancient Ayurvedic medicine. Cooking foods with spices is the oldest form of aromatherapy, since their aroma can stimulate gastric secretions that create appetites. Spices are also used as balms or massage oils and are applied on the skin, joints, and muscles to relieve stress and pain. This Ayurvedic philo sophy of eating dictates the blending and preparation of spices, as well as how foods are balanced, to achieve well-being. Ayurveda combines two words, ayu, which means life, and veda, which means knowledge. Inter estingly, some spices may even help your skin look younger. Cinnamon has been shown to increase collagen pro duction, which may lead to increased skin firmness and elasticity.

Spice and its Anti -Carcinogenic role: Spice powders have antitu

mor effects and they inhibits tumor initiation and promotion. For example Curcumene in Turmeric is responsible for exhibiting Anti tumor properties.

Spice and its Anti-diabetic role: Several spices are known to have positive effect on glycemic control and glycemic response. Diabetes is a major metabolic disorder becoming increasingly common in the world. Spices show anti diabetic properties because of major active ingredients. In addition to some spices such as cinnamon, turmeric, fenugreek, black cumin, black pepper and coriander are effective in diabetes management.

Spice Powder and its Hepatoprotective role: Liver is one of the most important organs owing to its mult ibiological functions in protein, lipid and carbohydrate metabolism. The use of herbal medicines using spice powders are harmless and developing therapeutically effective agents from natural products may reduce the risk of toxicity. Spices due to its antiox idant role is effective in treating liver disorders.

Spice powder and its role in treating Cough and Gastrointestinal disorders: Spice powders are very

Spice Characteristics Spice Picture

Turmeric powder

SPICES

Fennel powder

effective in treating various digestive issues such as GERD and IBS. For example Coriander powder is used for urethritis, cystitis, urinary tract infections, urticaria, rash, sore throat, vomiting, cough, hay fever, dysentery and any sort of allergies. After review ing the role as an immunity booster, even the AYUSH, Govt. of India has issued guidelines on herbal use based immunity promoting methods for selfcare during the COVID-19 pandemic. Use of spices like turmeric, cumin, coriander are suggested in cooking. Guidelines also advocates use of herbal tea / kadha made by cinnamon, black pepper and other spices once or twice in a day.

Spice powder and its role in increasing milk secretion: Spice powders act as galactogogues and help in production of milk in lactating mothers. For example cumin powder improves breast feeding and increase milk secretion.

Spice powder and its role in Cardiovascular and Neurological disorders:Several spice powders are regularly incorporated into medicines prescribed for cardiovascular dis orders possess antioxidant activity, with the potential to retard or even regress atherosclerosis and improve heart function. In traditional medi cine a large number of plants have been used to cure neurodegenerative

Cumin powder

Turmeric is well known indigenous herbal medicine. Its major constituents, curcumin, various curcuminoids, curcuma oil exhibit a wide range of biological activities: Anti- bacterial, Antiinflammatory, Hypolipidemic and Hepatoprotective

Fennel is rich source of volatile oil, with fenchone and trans anethole as its major compounds exhibiting antioxidant properties. Gastrointestinal disease, diabetes and hypertension can be conventionally treated with fennel powder. It is used for flavouring as spice, fennel oil used as ingredient in liquors and toothpastes

Cumin powder forms the main component of many spice mixes and curry powders. Cuminaldehyde is an important phytochemical and possesses many health benefits. It has also been widely used in traditional medicine to treat a variety of diseases, including hypolipidemia, cancer, and diabetes. Cumin and value added products from cumin are used in food flavouring and perfumery also

Cinnamon

powder

Coriander powder

Cinnamon Powder is principally employed in cookery as a condiment and flavouring material. Cinnamon has been in use to improve taste of food and for culinary usage from ancient times. The spice is used worldwide due to its functional properties in improving health such as in tumors, fungal and bacterial infections, spasms, sore throat, diaphoresis etc

Coriander seed possesses medicinal properties and has been used since time immemorial to treat disorders of the digestive, respiratory, and urinary systems, as it has diaphoretic, diuretic, carminative, and stimulant effects

Black pepper powder

Black pepper powder is rich source of natural antioxidants that neutralize free radicals. A diet rich in antioxidants reduces the risk of cancer, heart disease, degenerative diseases of the joints, and slows down the aging process

Fenugreek powder

Cardamom powder

Fenugreek seed extracts are used in frozen dairy products such as gelatine puddings, candy and gravy sauces. Its uses include as a treatment of weakness and leg edema, as a lactation and appetite stimulant and remedy for indigestion, baldness and fever

Cardamom, often referred to as queen of spices because of its very pleasant aroma and taste. It is used for flavouring hot beverages such as tea and coffee as well as sweet. Cardamom is excellent breath freshener. Cardamom extracts are effective against oral pathogenic bacteria. Besides its antibacterial properties, its slightly pungent but pleasant taste stimulates salivary flow and the fibrous outer coat helps in mechanical cleansing of the teeth

diseases such as Alzheimer’s dis ease (AD) and other memory related disorders. The Major components of these herbs are carotenoids, monoter

penes and poly phenol compounds which enhanced the neural functions.

References to the article are available on request.

Anti Microbial Prevent Atheroscelorsis

Stimulant

Anti Diabetic Galactogogue

Anti Inflammatory Hepato protective Neuro protective

archroma launches appretan® ntr barrier solutions for food packaging based on a renewable natural ingredient component

Archroma, a global leader in spe cialty chemicals towards sustain able solutions, today announced that its ground-breaking Appretan® NTR range based on 30% renewable raw material can now be applied to im part barrier properties to selected types of food packaging.

Consumers are increasingly frowning upon being served their favorite street foods or fast foods in polystyrene or plastic based boxes and wrappings. Paper-based packaging can offer a much more sustainable alternative if they are not lined with a plastic film which can make them unsuitable for recycling and composting. The solution is to carefully select paper coatings and barriers solutions which are fit for purpose and that are designed to make food packaging both safe for food con tact and more recyclable.

Archroma is well known for its innova tions and sustainable solution systems aimed at helping packaging & paper manufacturers to optimize productivity and/or create value in their markets. Just a few months ago the company launched Cartaseal® VWAF, a PFCfree and ammonia-free* barrier for odorless paper-based food packaging, as well as in 2019, a ground-breaking binder, Appretan® NTR, made with 30% active content based on natural, renewable raw materials, designed for use in nonwoven articles such as tea bags and coffee filters.

In line with the principles of “The Archroma Way to a Sustainable World: Safe, efficient, enhanced, it’s our nature”, the paper & packaging R&D experts of Archroma decided to explore the properties of Appretan® NTR for paper-based packaging applications.

They investigated a new specific application aimed at providing a more sustainable barrier option for general food packaging used with a short con

tact time, such as burger or sandwich paper wraps.

The Appretan® NTR range is made with over 30% renewable raw mater ial component, allowing the reduced use of fossil fuel based resources without compromising on the needed performance of water, oil and grease resistance. It is a more sustainably responsible option for packaging manufacturers and food retailers willing to help tackle the impacts of our food consumption habits.

The Appretan® NTR range is therefore at the core of NATURE BITES, a bar rier system just launched by Archroma. In this new system, Appretan® NTR can be combined with Cartacoat® primers suitable for food contact that will seal the paper surface for further increased performance.

“Consumers are increasingly ques tioning how products are made, and expecting them to be harmless for themselves and their loved ones, and the planet” comments Andy Bell, Head of Com petence Center Paper Chemicals, who adds:

“That is why it is critical that major food and beverage brands and retailers have a close look at their packaging supplier, and ensure that they work only with leaders in sustainable innov ations such as Archroma. Appretan® NTR and the NATURE BITES system illustrate once again the commitment of Archroma to drive sustainable innova tion in everything we do. Because it’s our nature.”

(Photo: Archroma)

overview of the meat Processing industry in india

By Distribution Channel: B2C:

• Butcher shops and wet market

• Hotels and restaurants

• Retail and convenience stores

• Other channels

B2B

By animal type, the poultry meat segment is recognised as the largest sub-sector in India and is followed by beef/buffalo meat, goat meat, sheep meat and pork meat.The relatively low and competitive pricing of poultry as compared to other meat has increased the consumption of poultry products.

By product type, frozen meat offers more benefits compared to fresh meat, as it has a longer shelf life and there are fewer chances of microbial contam ination. Meat processing industries are investing in cold chain infrastruc ture and technologies to increase processing levels. The production of canned meat is cost-effective but it is growing at a moderate level as it offers less nutritional content compared to frozen and fresh meat.

The Meat production segment in India has seen massive growth in recent years. 6.3 million tons of meat is produced in India every year and is ranked 5th in the world in terms of production volume. Demand for meat is increasing eventually as they are very rich in protein and other nutrients such as riboflavin, niacin, omega-6 fatty acids, vitamin B6 and B12. India has the world’s largest population of livestock at about 515 million and the nation contributes 3% of the total meat production in the world. More than 65% of the Indian popula

tion is non-vegetarian and chicken and fish have the highest consumption rate. The per capita meat consumption in India is more than 4.9 kg. Consumers are preferring processed foods as the processes such as salting and smoking improve the taste and retain the qualit ies of the meat products. India exports more than 7,000 metric tons of poultry meat every year as it has the largest resource pool of animal castings and lower per capita meat consumption. India is currently exporting frozen meat to 60 countries. Malaysia, Egypt, UAE, Jordan, Thailand, and Yemen are identified as major buyers of Indian processed meat.

Market Segmentation:

By Animal Type:

• Sheep and goat

• Poultry

• Cattle and buffalo

• Other animals

By Product Type:

• Processed meat

• Frozen meat

• Chilled meat

• Canned meat

• Fresh Meat

By distribution channel, For processed meat products, supermarkets and hypermarkets are the most preferred retail channels across the globe. The availability of a variety of products and flavours under one roof has made supermarkets as the first priority to pur chase processed meat products. The commercial segment has dominated the processed meat market due to the increased popularity of fast food chains such as KFC, Mcdonalds, Burger King, Dominos, etc.

Advantages of Starting The Meat Processing Industry in India:

• Huge consumer base as 65% of Indians are non-vegetarians.

• A wide array of opportunities are available as India produces more than 5.3 million metric tons of meat every year.

• Low labour costs and manufactur ing costs.

• Huge export opportunities.

Malaysia, Egypt, UAE and Iran are recognised as the major destina tions for Indian meat processing industries.

• Favourable government policies.

Guruprasad Bangle, CTO, SolutionBuggy

• Due to the influence of western food culture, new opportunities have opened up in India for pork and beef dishes.

Factors Driving The Market:

• Rising demand from consumers as meat products are rich in protein and other essential nutrients.

• Various seasonings, spices, and marinades increasing the taste of packaged meat products have made consumers prefer processed meat.

• The working population and people having busy lifestyles are preferring frozen and canned meat products.

Key Market Trends:

• Demand for organic product variants that are free from antibi otics, preservatives and GMOs is increasing at a rapid pace.

• Huge demand is created for pork and beef products due to the influ ence of western countries.

• Working population having hectic lifestyles are preferring frozen, canned and pre-cut meat products.

• Ready-to-eat meat products such as sausages, smoked meat, bacon and beef jerky are trending.

Rising Demand For Organic Processed Meat Products:

The usage of synthetic agents such as nitrates may increase the risk of cancer. Hence consumers are prefer ring meat products that are free from antibiotics and chemical residue foods. Hence celery powder is now used as a replacement for synthetic preservatives to increase the shelf life of packaged meat. It has been certified by the US department of agriculture that celery

powder and cherry powder serve as the best option to replace nitrates and nitrites. Meat processing industries are supporting the trend by procuring meat from organic certified farms.

Conclusion:

The per capita consumption of meat products is increasing significantly in India due to the adoption of a non-ve getarian diet to gain adequate protein and other essential nutrients. Value-ad ded meat products provide conveni ence to consumers by minimizing preparation time and reducing cooking time. Also, consumers are shifting towards packaged meat products

to experience different tastes and flavours. Processing of meat helps in the utilization of a variety of carcasses, cuts and other byproducts. Most importantly, the processing of meat facilitates exports and also promotes entrepreneur ventures resulting in the generation of employment opportun ities. If you are looking to start and scale up the meat processing industry, contact SolutionBuggy and get all the services under one roof.

https://www.solutionbuggy.com/ +91 9353 714 647 info@solutionbuggy.com

Sidel launches its 1Skin™ bottle, the future of sustainable packaging for sensitive drinks

Sidel has created 1SKIN™, a unique label-less recycled PET bottle. Combining distinctive shelf-appeal with the highest eco credentials, it has been designed to help Sidel’s customers achieve their sustainability goals and drive sales of high-end products.

The one-litre bottle is destined for the booming market in sensitive juices, teas and flavoured drinks. The new 1SKIN concept represents a breakthrough both in sustainability and in its streamlined design.

Designed for easy recycling

Made with readily available 100% recycled PET (r-PET), 1SKIN has been designed by Sidel for easy recycling. The label-free bottle with its tethered cap can immediately enter the recyc ling stream with no need to separate additional raw materials such as ink, glue, labels or sleeves. Customers choosing 1SKIN will stay ahead of the main worldwide regulations and market trends for sustainable packaging.

Launched at the international bever ages trade fair, drinktec in Germany in September, the bottle has attracted in terest from customers from all over the world seeking to make their packaging more sustainable. Many of the major brands are embracing higher sustain ability standards, driven by consumer influence as well as growing legislation to encourage recycling.

“We are delighted with the positive response to 1SKIN,” says Vincent Le Guen, Vice President - Packaging at Sidel. “We have demonstrated that it is possible to combine outstand

ing design and strong sustainability credentials in one affordable premium bottle.”

Appealing looks and drinking experience

1SKIN is made to stand out on shelves in one of the fastest growing and most competitive beverage segments. The bottle is designed to deliver an appealing drinking experience, with an ergonomic grip for comfortable pouring. It has a wide neck and a cap lock feature to keep the open bottle top away from the consumer’s face. On the bottle’s label-free surface there are multiple options to use differing fonts and textures, with the transparency enabling great opportunities for natural light and shadow play. The ultra-pre cise graphic elements are created using Sidel’s most advanced mould technologies combined with its blow moulding expertise. QR or bar codes

can be printed on the bottle closure to provide information to consumers or enable individual unit sales.

The bottle design guarantees safety and protects the integrity of products with a long shelf life. Sidel’s patented Starlite™ Sensitive base technology combines a premium glass-like design with optimised weight and performance on high-speed lines.

Immediate availability on new or existing lines

Sidel can include the 1SKIN solution in new equipment, or add it to existing lines using its dedicated line conver sion services. The line equipment is adapted accordingly, ensuring a quick and efficient start-up. The bottle’s op timised neck requires less raw materi als and so can also reduce production costs.

Inspired by healthy living

Sidel describes 1SKIN as being inspired by nature and the importance of healthy living, offering a bottle which protects its contents with a minimalist approach and premium shelf-appeal.

“It is an ideal design solution that makes the packaging industry more sustainable,” concludes Vincent Le Guen.

elanpro milk cooler: a Perfect Solution For every cup of coffee

pressor, the product is compatible with all coffee machines. ELANPRO Milk Cooler uses minimal counter space as it is fitted with modifiable legs. An easy – to -use product, it comes with a digital display and controller.

Elanpro Milk Cooler has an innovative multiple port option on both sides. This feature allows several milk tubes and coffee machines to be connected to one chiller simultaneously. The company offers tinted glass door or solid door upon request. Available in four variants, the innovative solution by ELANPRO can be used in high performing outlets such as cafes, bakeries, hotels, and restaurants.

Creamy foam makes a perfect cup of coffee. With the aim of provid ing consistency to every cup, ELANPRO, India’s leading commercial refrigeration company, offers MILK COOLERS - an effective solution for permanently chilled and fresh milk.

A tasty add -on, milk, is a must for Indian coffees. ELANPRO Milk Cooler

keeps the milk at a constant temper ature for optimum coffee. The silky, compact, and creamy milky foam not only depends on the type of milk but also refrigeration of the milk. ELANPRO’s chiller keeps the milk at 4-5 degree C, an essential for great foam on the brews.

With its sleek design and sturdy com

ELANPRO has been combining intelligent solutions with precision, commitment, and reliability for various industries. The company offers a com prehensive range of commercial refri geration & food-service products such as display cabinets, scooping parlours and visi coolers catering to different budgets and purposes. Vital for good food and beverage hygiene practices, ELANPRO products are available at ELANPRO Experience Centers.

nutrioli strengthens its position in the market with a new packaging designed by gentlebrand & Sidel

Refined taste and natural origin - this is the secret of Nutrioli, Ragasa S.A. Flagship product. With its natural recipe and innovative commu nication, the high-end soy-based oil has conquered the palate and hearts of Mexican consumers, soon becoming the market leader. A strong and continuous growth is favored by a solid communication strategy designed to explore a still new market segment. Indeed, Nutrioli is the first oil brand to talk about health in its marketing cam paigns. It is also the first to adopt a rectangular shape packaging and use green as the primary color for its label, elements which have now become brand icons.

Distributed in many supermarkets and convenience stores in the coun try, Nutrioli’s success has not gone unnoticed, and many new players have entered the market. Hence the decision of Ragasa S.A. to carry out a restyle of their packaging, taking the chance to offer consumers a more innovative and fresh packaging aligned with Nutrioli’s modern communication strategy and brand positioning. The team entrusted Gentlebrand and Sidel with the task of developing a packaging for both the visual and structural parts, which could represent the founding values of naturalness, purity, and well-being in a more modern way being at the same time iconic and differentiating, thus giving the brand the possibility to ap peal a much broader target and further

strengthen the market penetration.

Heritage, Wellbeing, and Nature in a bottle

Gentlebrand designers started from Nutrioli’s values and communication analysis and were inspired by its dis tinctive brand elements to define a new concept capable of communicating the uniqueness of the product. The result is a bottle with a rectangular shape with a very unique enhanced soy leaf decoration in the top part. This element recalls the indissoluble bond of Nutrioli with nature and improves the ergonom ics of the bottle, giving a premium look & feel aligned with the market posi tioning. The customer’s label adds the final stylish touch to an already refined bottle. It has been revised modernly to give more visibility to the logo that sym bolizes Nutrioli’s reliability and better blends the yellow and green colors, transmitting feelings of safety, family, nature, and well-being.

Elegant design combined with technological know-how

The uniqueness of Gentleb rand, the Italian Packaging Design agency, lies in the value proposition of providing viable packaging solutions; this thanks to the work in synergy with partners with specific technical know-how. In the development of Nutrioli, Gentlebrand worked closely with Sidel’s Packaging team who took care of the structural design. The result is a bottle made taking into account the numerous challenges that the product presented, evaluating the customer’s needs, the technical spe cifications of the available machinery and the improvements in the user experience. Thanks to Sidel Starlite Nitro technology, the final packaging, available in 400ml, 850ml, 950ml and 1050ml formats, has a high resistance and stability. Sidel also provided all feasibility tests, also testing the bottle’s performance and delivering the final molds, giving all the necessary support to start production.

Launched on March 7, 2022 in the Mexican market and ready to be distributed in other countries such as the United States, the new Nutrioli packaging is already surprising con sumers, generating an ever-growing interest in the brand. Nutrioli’s new image has strengthened the bond with existing customers by creating an even stronger bond and has already allowed Ragasa S.A. to conquer new segments, thus expanding market penetration.

pioneering into environment

Designed to be leak-proof, this unique product is need of thehour. The unique seal-tight double line zipper gives it an edge over other similarproducts available in the market. Easy to open and close with anti-sliptechnology, it can be used for multiple purposes such asfreezing/refrigerating, storing at room temperature and even carrying cookedfood to the office, picnics or while travelling. Asahi Kasei’s zipper bags canalso be used to cook and store a week’s worth of food and smoothiepreparations. By keeping even chopped fruits fresh for long and helpingone manage their meals and fruit combos for the week in a hasslefree way, thezipper bag allows one to maintain a healthy regime easily. The novel labelling spaceused on the bag lets one organise a week’s food effi ciently by using the labelto indicate the designated day or type of meal stored in the zipper bag.

Savouries, crispy snacks,puffed rice,

dry fruits - one can store various types of food items in thezipper bag as the double lock technology will keep the crispiness and tasteintact. Curries, pur ees and even marinated meat can be stored in therefrigerator odour-free and fresh since the leak-proof zipperkeeps liquid dishes from spilling or leakingmaking storing and labelling inseparate bags as well as snacking on the go easy and less clumsy.

Speaking of the launch, Luve Oberoi,Sr. Marketing Manager, Asahi Kasei,said “For millennials who are running short of time and are look ing for aconvenient and healthy food storage option, Zipper Bag from Asahi Kasei is theright choice. Innovative, with first ever anti slip and labelling technology,the product will be an essential household name.” He further added,“The product assures the consumer of smell-free, fresh meals even aftera week. Labelling the items

will further help in being organised and completelyfree of worrying about what to prepare for the next meal.”

Asahi Kasei’s latest tech-based product will definitely make mealprep simpler and storage of foods easier, thus saving time for homemakers,office-goers, working couples and nuclear families. From - cooked food, snacksto raw vegetables, fruits and meat - it is a per fect product for storage andtakeaway. Having been used in Japan for over 50 years, their productsdemonstrate their durability and quality.

The Zipper Bag is now available in stores like BigBazaar, Spencers, Le Marche, Foodhall in Delhi NCR, Re liance stores and manygeneral trade stores in Mumbai, Pune, Bangalore, Kolkata, Hyderabad, Chennai,Kerala, Punjab and also online at Big Basket, Amazon and Flipkart at a pricepoint of INR 229/.

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toward a Fully edible Sensor Showing if Frozen Food Has Previously thawed

the salt. Next, this device was con nected to a color-changing system, containing tin and gold electrodes and red cabbage juice, that produced an irreversible shift from reddish purple to blue when current was applied.

In the final step, the team put all of the parts together in a block of beeswax that held the temperature-activated and indicator solutions in separate chambers, and demonstrated that the self-powered device could be used for frozen food monitoring. The research ers say that their proof-of-concept sensor paves the way for edible ma terials to be used in inexpensive, safe technologies that alert customers to a frozen product’s storage history.

The authors acknowledge funding from the European Research Council, the European Union’s Horizon 2020 program and the Sustainability Activity of Istituto Italiano di Tecnologia.

When you’re standing in the frozen food aisle, it’s nearly impossible to know whether that Salisbury steak has thawed and refrozen — a process with potentially harmful consequences. So, research ers reporting in ACS Sensors have designed a food-grade device from edible materials, including table salt, red cabbage and beeswax, that lets you know. The proof-of-concept sensor provides a color readout when it’s warmed above a specific temperature, which is tunable from -58 F to 32 F.

Keeping food cold while it’s transported and stored is essential to retaining its flavor and quality, reducing the risk of food poisoning and minimizing waste. While researchers have developed devices that alert manufacturers when cold items are exposed to unwanted temperatures, they only indicate changes above freezing. To create a sensor for frozen products, one solution could be to use materials with electrical properties that are altered

upon melting. It would also be ideal if such changes could produce a signal, such as a visible color change. In addition, an edible electronic device, which uses only food and consumable components, would be the safest way to monitor food. So, Ivan Ilic, Mario Caironi and colleagues set out to de velop the first fully edible, self-powered temperature sensor with a visible color indicator for use with frozen products.

The researchers started by building a device that generated an electrical current as it defrosted, connecting magnesium and gold electrodes through an electrolyte solution held in a plastic container. They tested the device with solutions of frozen edible electrolytes, including table salt and calcium-containing salts, and natur ally electrolyte-rich foods, including a grape, melon and apple. As the solu tions defrosted, they conducted current between -58 F and 32 F, which the researchers say could be fine-tuned, based on the amount and identity of

The American Chemical Society (ACS) is a nonprofit organization chartered by the U.S. Congress. ACS’ mission is to advance the broader chemistry enterprise and its practitioners for the benefit of Earth and all its people. The Society is a global leader in promoting excellence in science education and providing access to chemistry-related information and research through its multiple research solutions, peer-re viewed journals, scientific conferences, eBooks and weekly news periodical Chemical & Engineering News. ACS journals are among the most cited, most trusted and most read within the scientific literature; however, ACS itself does not conduct chemical research. As a leader in scientific information solutions, its CAS division partners with global innovators to accelerate breakthroughs by curating, connecting and analyzing the world’s scientific knowledge. ACS’ main offices are in Washington, D.C., and Columbus, Ohio.

A proof-of-concept sensor designed from edible materials produces a visible color change (seen in the right circle) as a piece of frozen pork thaws.

Credit: Adapted from ACS Sensors

mettler-toledo introduces advanced X-ray to provide unrivalled detection of ‘hard-to-find’ contaminants

presence of any lower density contam inants. As a result of the accuracy and reliability of DXD and DXD+ detection, food manufacturers can be more con fident that their products are safe for consumers, and that they will benefit from reduced False Reject Rates and product waste, helping to deliver a fast return on investment.

The outstanding performance of this cutting-edge technology has been shown in tests conducted by Met tler-Toledo, in which a range of differ ent foreign bodies were hidden in 650g packs of chicken breasts. The table below illustrates these results:

It must be noted that the test results are dependent on individual applica tions. The test results presented above are for guidance purposes only. The advanced detector technology is available in two versions, giving cus tomers two levels of dual energy x-ray performance:

• DXD: enhanced x-ray performance at a competitive price; can operate in the same environments as single energy solutions and can be used with line speeds typically up to 100 m/minute.

Mettler-Toledo Product Inspection today launches its most advanced x-ray inspection tech nology to date, delivering a remarkable leap forward in the ability to detect low density contaminants in packaged food products. The new technology will help food manufacturers avoid product recalls, reduce unnecessary product waste costs and enhance product integrity and brand protection.

State-of-the-art Mettler-Toledo DXD and DXD+ dual energy detector technology is optimised for identifying foreign bodies such as calcified bone, low-mineral glass, rubber and some plastics. These types of contaminants are traditionally hard to detect within

the ‘cluttered’ or ‘noisy’ x-ray images generated by overlapping and mul ti-textured products such as packs of pasta, chicken breasts, sausages and frozen potato-based goods.

Such applications are a perfect match for DXD and DXD+ advanced detector technology, in conjunction with intuitive new Mettler-Toledo Advanced Material Discrimination software tools. The soft ware helps to separate and remove the prominent material of the food product within the x-ray image, revealing the

• DXD+: premium detector tech nology for the most challenging applications; collects more data about the product being inspected, and advanced image analysis soft ware provides clearer images with much higher resolution; DXD+ can be used with line speeds typically up to 45 m/minute.

“This is truly cutting-edge technology, that meets a real demand in the market for x-ray inspection capable of detect ing low-density contaminants in a wide range of packaged food products,” said Gareth Jones, Head of Engineering for Mettler-Toledo Product Inspection. “DXD and DXD+ provide unpreced ented levels of detection in the most

challenging applications our customers face. The benefits are both economic and reputational: they can better protect the integrity of their products and their brand, while also reducing cost and wastage through improved False Reject Rates and less product throwaway.”

DXD and DXD+ dual energy detect ors can now be specified with new purchases of Mettler-Toledo X35 x-ray systems. Only a small amount of extra operator training is required due to automatic job set-up and the similar ities between the Advanced Material Discrimination software and the Con tamPlus™ software that is familiar to existing Mettler-Toledo x-ray users. Mettler-Toledo is offering exclusive per sonalised consultations to prospective users of this latest technology either on a 1:1 basis at its Royston facility or virtually. The consultations will include live testing with customers’ actual products, as well as the opportunity to engage with leading experts in the x-ray inspection field.

For more information, visit click here or visit www.mt.com/xray-de-wp-pr

Contaminant type (embedded bone of 2mm thickness or less)

Smallest size detected with 100% Probability of Detection (P.O.D) using single energy x-ray

Smallest size detected with 100% Probability of Detection (P.O.D) using DXD or DXD+

Aluminium 3 mm 2 mm Low Mineral Glass 3 mm 2 mm Rubber 6 mm 5 mm Wish bone Undetected 100 % detection Rib bone Undetected 95 % detection Fan bone Undetected 30 % detection

Detection of low-density contaminants was even more graphically illustrated in tests using a 500g bag of pasta:

Contaminant Size detected with single energy x-ray Size detected with DXD or DXD+

Aluminium 5 mm 2 mm

Low Mineral Glass 5 mm 3 mm

Rubber Undetected 6 mm

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Would you take a bite? over a million cravings were analyzed by ai to create the future-proofed milk chocolate to please all

Did you know that the milk chocol ate of everyone’s dreams does exist? Over a million milk chocol ate lovers’ most delicious desires were curated with the power of artificial intelligence to create chocolate to please all. To fulfill people’s needs and respond to growing health challenges the milk chocolate of the future was created by a unique milk powder solution. “The Bar” is a milk chocolate landscape that combines all the chan ging preferences of people’s cravings while having 30% less sugar.

Milk being the core ingredient of chocolate, a Finnish dairy and food company Valio harnessed artificial intelligence to showcase the taste of the future. A new milk chocolate piece titled “The Bar” is designed by humans, and its recipe is based on AI analysis of milk chocolate lovers’ thoughts, cravings, and tastes around the world. Valio created the futuristic concept together with local chocolate artists of Kultasuklaa company, mean ing that Valio itself has not switched to chocolate manufacturing. The Bar is a proof of concept of what the dairy

company’s milk powder solution can do and how the future of milk chocol ate could look like.

“The needs and preferences of global milk chocolate fans are changing. Growing awareness of health chal lenges affect the confectionery industry with governments around the world already starting to regulate sugar use and consumption. With our Valio Bet tersweet™ solution the taste remains the same even though the amount of sugar is reduced,” says Valio’s Senior Vice President Timo Pajari. Pioneering in the dairy industry requires constant learning on how technology can be utilized in product development of dairy ingredients. Last spring the company analyzed with artificial intelligence over 1.5 million public milk chocolate related social media discussions around the world and surveyed hundreds of people of their preferences regard ing chocolate. The AI analysis was produced by the Finnish company Aiwo Digital in cooperation with Valio’s consumer insight team.

“We wanted to unravel the most

delicious and hidden desires of milk chocolate fans. By connecting the capabilities of AI, human craftsman ship and design with our milk powder know-how we were able to create the chocolate of the future. Observing and curating conversations on social media enabled us to draw conclusions of authentic consumer preferences,” says Pajari.

Five different layers for different use cases

The results showed silent signals and emerging milk chocolate trends with two main conclusions. First, there is no single favorite chocolate taste, filling, or size as consumers want to enjoy different kinds of milk chocolate in dif ferent situations. Second, people want to indulge in milk chocolate with good conscience. The taste and sweetness are very important but at the same time consumers want milk chocolate to be healthier and natural with less sugar.

The recipe for a healthier dream chocolate was based on AI’s findings:

five different chocolates with less sugar. Each chocolate has a different taste and texture designed to fit a dif ferent use case: impulse, craving, de light, hunger and relaxation. From bite to bite new sensations get discovered and gradually build upon each other. The topographic design of the bar designed by professional designers al lows the layers to be easily separated for enjoyment at the suitable time.

“The Bar’s chocolate flavors form a new kind of alternative to the tradi tional chocolate box, where differ ent chocolate flavors are combined together instead of separated. Each layer of milk chocolate is made for different situations in life. In addition to plain milk chocolate flavor the other layers are enhanced with nuts, coconut and cookie crumbs,” Pajari says.

Future milk chocolate has 30% less sugar with no change in taste To answer the growing need for healthier and natural milk chocolate, The Bar’s milk chocolate has 30% less sugar than regular. It is also lactosefree. This is achieved without changing the sweet taste or texture of the milk chocolate by using Valio Bettersweet™ solution in the recipe.

Valio Bettersweet™ is a milk powder solution that enables natural sugar re duction in any milk chocolate product by using the proteins in milk reducing the need for added sugar. The 30% sugar reduction is just the beginning, as Valio already has solutions under development that can eliminate the amount of added sugar completely. “We see that future milk chocolate will have less sugar and only natural ingredients, without compromising the familiar taste. The Bar concept showcases how our Bettersweet™ milk powder solution does exactly that, but also how we can utilize AI to create even better products to cater the chan ging needs and desires of customers. Wherever the chocolate landscapes of the future will develop, with Valio Bettersweet™ it’s always made better,” Pajari says.

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Stora enso invests in conversion to accelerate growth in renewable Packaging

site, improving profitability and compet itiveness for both our consumer board and containerboard offerings. The con verted line will be the most cost-com petitive FBB machine in Europe, also enabling us to optimise production at other sites to unlock further growth,” says Hannu Kasurinen, EVP and Head of the Packaging Materials division.

Stora Enso has decided to invest approximately EUR 1 billion to convert the remaining idle paper machine at the Group’s Oulu site in Finland into a high-volume consumer board production line. The investment supports the Group’s growth strategy in renewable packaging by providing new volume for growing packaging segments. Production on the converted machine is estimated to start in early 2025.

Following the first machine conversion at the Oulu site in 2021 from paper to kraftliner, the remaining idle paper line will be converted into a state-of-the-art highly flexible consumer board line for folding box board (FBB) and coated unbleached kraft (CUK). The total annual capacity will be 750,000 tonnes of consumer board. The target end-use segments are food and beverage pack aging, especially frozen and chilled, and dry and fast food, mainly in Europe and North America.

“Renewable packaging continues to be our largest strategic growth area. It’s also a market that is now, for the first time, growing faster than plasticsbased alternatives. Through this con version we can build on existing assets for quick and cost-effective time-tomarket compared to other investment alternatives. This puts us in a strong position to drive revenue growth and build market share,” says Stora Enso’s President and CEO Annica Bresky.

The total investment will be approxim ately EUR 1 billion during 2022–2025. At full capacity, the investment is expected to meet the profitability target of the Packaging Materials division: operational return on operating capital (ROOC) of 20%. Annual sales are expected to be approximately EUR 800 million.

“This investment represents a step change in the European market and will develop our Oulu unit into a mega

The investment is fully aligned with Stora Enso’s sustainability commit ments. It will support circularity by further enhancing the recycling per formance of the Packaging Materials division’s product portfolio. The Oulu site’s total scope 1 and 2 greenhouse gas emissions will remain at a low level as they were already reduced by 80% during the first conversion in 2021.

The investment will create approxim ately 300 new jobs at the Oulu site and support functions, and an additional 1,500 indirect employment opportunit ies overall. The wood consumption of the new line will be approximately one million cubic metres of pulp wood. After the investment, the Group’s market pulp position will be reduced by ap proximately 250,000 tonnes annually.

Part of the global bioeconomy, Stora Enso is a leading provider of renewable products in pack aging, biomaterials, wooden construction and pa per, and one of the largest private forest owners in the world. We believe that everything that is made from fossil-based materials today can be made from a tree tomorrow. Stora Enso has approxim ately 22,000 employees and our sales in 2021 were EUR 10.2 billion. Stora Enso shares are listed on Nasdaq Helsinki Oy (STEAV, STERV) and Nasdaq Stockholm AB (STE A, STE R). In addition, the shares are traded in the USA as ADRs (SEOAY). storaenso.com/investors

Borealis and Vibac offer more Sustainable, BoppBased Film For Food Packaging

Borealis, one of the world’s leading providers of advanced and sustainable polyolefin solu tions and a European front-runner in polyolefins recycling, and the Vibac Group, one of the leading compan ies in specialised biaxially oriented polypropylene (BOPP) applications, announce the development of new and more sustainable BOPP-based film for food applications. Vibac’s “V-Fresh” BOPP film is produced with a grade from the Bornewables™ portfolio of circular polyolefins derived entirely from waste and residue streams. Because it is designed for recycling (DfR), the packaging can be easily sorted in polypropylene (PP) waste streams for mechanical recycling, thus helping increase the recycling quotas of flexible packaging formats. As an example of co-operation in the spirit of EverMinds™ that accelerates the move to plastics circularity, the V-Fresh film packaging will be on display at the Borealis K 2022 stand in October.

Joint development yields BOPP food packaging format with lower carbon footprint

Polypropylene (PP) is widely used in the flexible packaging industry thanks to its cost and resource efficiency. When used for food-safe packaging formats such as bags and pouches for e.g., salad, fresh products and cut vegetables, the protective properties of PP help extend the shelf life by retaining freshness and minimising unnecessary food waste. Film con verters are also looking to improve the sustainability profile of their packaging film solutions.

To lower CO2 emissions and help address the issue of climate change,

converters can now rely on the grades in the portfolio of circular polyolefins. Derived solely from waste and residue streams, Bornewables grades are drop-in solutions that offer the same performance properties as virgin PP, yet with a substantially lower carbon footprint. Converters can use the Bornewables on existing equipment without having to invest in new ma chinery. The newly developed, mono material BOPP film can be easily integrated into PP mechanical recycling streams, thus upping recycling quotas for flexible packaging formats.

“Together with Vibac, we have been able to develop yet another packaging solution that exemplifies our EverMinds ambition, which is advancing plastics circularity by way of innovation and

value chain collaboration,” says Peter Voortmans, Borealis Global Com mercial Director Consumer Products. “Offering high quality and cost-efficient alternatives to fossil-based feedstocks is what we mean by re-inventing es sentials for more sustainable living.”

“The combination of our BOPP film ex pertise with the polyolefins and recyc ling know-how provided by Borealis en ables us to satisfy consumer demand for more climate-friendly packaging,” says Alberto De Paoli, Vibac General Director. “At the same time, we can still deliver the safety, freshness, and topnotch organoleptic qualities shoppers have come to expect.”

www.borealisgroup.com

new Food Processing Policy Will Pay Heed to concerns of mSme entrepreneurs

Uttar Pradesh Chief Minister Yogi Adityanath said the new food processing policy to be soon introduced in the state will pay special attention to the concerns raised by the entrepreneurs in the MSME sector. The chief minister, who attended the three-day-long national seminar and expo on Agro-based Micro, Small & Medium Enterprises (MSME) here, called upon the entrepreneurs attending the conference to get ready for the Global Investors Summit, which will take place in Uttar Pradesh in February, an official release issued here said.

Stressing that UP today is a state with endless potential, he said ,”I am pleased to learn that everyone in UP is considering the opportunities in the field of food processing. Many of you have already scripted stories of success in this sector. I congratulate all entrepreneurs who worked in the field of MSME and food pro cessing industries and contributed to carrying out Prime Minister Modi’s resolve to double the income of ‘Annadatas’ (farmers).” Maintaining that only with a ‘Beej Se Bazar Tak’ approach, “we can create employ ment and also fulfil the resolve of in creasing the income of the farmers”, the chief minister said the resolve to

make UP a USD 1 trillion economy will be fulfilled only when the work in every sector here is completed effectively with full commitment. Stating that Uttar Pradesh is very fortunate that it already has a huge cluster of MSMEs with as many as 90 lakh units, the chief minister said the state government is coming up with a new policy for each sector separately to give impetus to various sectors of industries. “Through the sectoral policies, many incentives are being given by the government. The government has brought more than 25 policies so far. Today, the Nivesh Mitra Portal in Uttar Pradesh is the single window platform offer ing the most services in the nation,” he said.

The Chief Minister said that the gov ernment is going to take some new steps to promote food processing in the Food Processing Policy 2022. This will make it easier for farmers to earn better prices by selling their produce straight to the processing sector, he said. “We will seriously consider your proposal to exempt such produce from mandi duty and cess. In the new processing policy, the government will take full care of the interests of the enterprises associated with the food processing industry,” he said. PTI

Fssai mandates Proper labels For Whole Wheat, Brown Bread

from food colour that is added to the dough. Whole wheat bread, albeit of higher nutritional status, has no stand ardised quantity of the main labelled ingredient.

In a move that will please diet con scious citizens, the FSSAI (Food Safety And Standards Authority of India) headquartered in New Delhi has laid down firm labelling guidelines for bread manufacturers. These will come into force from May next year.

Bakeries will need to ensure that whole wheat bread is made of at least 75% whole wheat flour and brown bread contains at least 50% whole wheat flour. At present there is vast ambigu ity over the ingredients employed by existing brands. Manufacturers use ingredients as per their own individual recipe. Brown bread may be just that — brown — made from maida just like white bread. It acquires its golden hue

Salauddin Khan, director of Kwality Bakery, and member of the Indian Bakers Association said, “As organ ised manufacturers, we welcome the authorities’ move towards standard isation and labelling. FSSAI has taken this step because it has the welfare of consumers at heart. But the unorgan ised sector, which constitutes 80% of business, will find it difficult to adapt initially.”

Prices of bread could rise, though. “We will need to alter our recipes, cylinder apparatus and packaging,” said Khan.

Another manufacturer affiliated to IBA said, “We will incur initial one-time cost of changing labels and packaging. But it is good for the consumer to be aware and make an informed purchase.” Khan says most consumers are satis

fied by labels and are often unaware that maida is also made by processing wheat. “Even fitness enthusiasts who work out in the gym tend to trust labels and simply buy brown bread if they are advised to avoid maida or white bread, without realising it may not be made of whole wheat,” he said. In 2019, FSSAI had issued a booklet warning how colours and additives are mixed to give brown bread its hue. Senior nutritionist Geeta Shenoy says it is an “open secret” that colour is added to brown bread. “FSSAI’s new decision on proper labelling is welcome. In fact if they wish to be specific, they can even stipulate that bakers must write what type of wheat is used, its fibre content, sodium, potassium, iron, salt and ad ded sugars (all types). People are not at all aware how many calories exist in each slice of a 400 gm loaf of bread.”

Another nutritionist said, “We never prescribe brown bread made in India. The manufacturers may write that 30% whole wheat is added to it but they do not mention the proportion of ingredi ents that constitute the remaining 70%. I feel the FSSAI is also partially responsible for the outcome because bakers take advantage of the unspe cified aspects and loopholes of the law.”

Foreign Food manufacturers need FSS ai registration For exporting milk, meat Products

Food regulator FSSAI has made it mandatory for foreign food manufacturing facilities to register with it for exporting products such as meat, milk and infant foods to India. This will be effective from February 1, 2023.

In an order issued on Monday, the Food Safety and Standards Authority of India (FSSAI) said that it has been decided that regis trations of foreign food manufacturing facilities, falling under five food categories, who are intended to export these products shall be mandatory. These categories are milk and milk products; meat and meat products, including poultry, fish and their products; egg powder; infant food; and nutraceuticals. The FSSAI has reques ted all competent authorities of exporting countries to provide the list of existing manufacturers and those who are intended to export these food products to India.

Based on information provided by them, the FSSAI will register these facilities on its portal.

deltatrak and ericsson iot combat food waste with real-time cold chain traceability

port, an additional challenge is that between 5-10% of shipping containers are typically held in quarantine upon reaching port, pending temperature verification. If these containers are opened, the goods are prone to loss and waste. By leveraging Ericsson IoT’s connectivity management plat form through Deutsche Telekom IoT SIM cards and connectivity, DeltaTrak tracking devices placed inside con tainers can provide critical environ mental condition data without breaking the goods seal.

Ericsson’s Internet of Things (IoT) business and DeltaTrak, a leading innovator in cold chain management and end-to-end supply chain solutions, today announced a collaboration – through Deutsche Telekom – that will drive cold chain traceability enhancements powered by the Ericsson IoT Accelerator platform. By providing real-time tracking data for perishable food and biopharmaceutical products in transit, this collaboration will enrich food chain visibility, increase food and medication safety and thus reduce waste, while enabling sustain ability and environmental awareness in transit operations. Deutsche Telekom, one of the world’s leading integrated telecommunications companies and an Ericsson IoT partner, provides the reliable and secure global connectivity which is key to enable real-time data transmission.

In the United States alone, food loss and waste results in 170 million metric tons of CO2 emissions per year, ac cording to the Environmental Protection Agency, excluding the emissions from wasted food sent to landfills – un derpinning the importance of working towards eliminating waste.

Amidst global logistics disruptions, widespread food shortages, and environmental crises, DeltaTrak and Ericsson IoT are coming together to combat food waste – and, in doing so, generating a positive sustainability impact. Between 2019 and 2022, the number of undernourished people in the world grew by roughly 150 million, according to the United Nations. And while many work to send relief to those in need, much of this food risks spoiling in transit.

As a customer of Deutsche Telekom, DeltaTrak will harness the power of Ericsson’s award-winning IoT Accelerator platform to gain real-time tracking data for perishables throughout the entirety of the transit process, real izing the benefits of IoT in food and pharmaceutical logistics by increasing safety and reducing waste. Roughly one-third of food produced in the world is lost or wasted – highlighting the importance of having holistic and real-time data on food in transit to ensure that proper environmental con ditions such as humidity and temper ature are maintained.

Apart from food spoilage during trans

“Representing the latest innova tions from DeltaTrak, the cellular IoT enhancements enable our patented ecosystem offerings to deliver endto-end chain of custody capabilities,” said Frederick Wu, CEO and Founder of DeltaTrak. “Actionable data visibility from real-time FlashTrak Chain of Custody eCosystem can improve product shelf-life, reduce spoilage, food waste and CO2 emissions.”

“Bettering cold chain tracking tech nology undoubtedly benefits the food logistics industry, but the advantages stretch beyond that. By boosting real-time traceability of location and environmental conditions through Eric sson’s IoT Accelerator platform and Deutsche Telekom connectivity, we will significantly promote supply chain transparency by eliminating blind spots and allowing goods to be mon itored from origin to destination. This in turn will also help the environment and contribute to a more sustainable future,” said Kyle Okamoto, General Manager of Ericsson IoT.

With the collaboration of Ericsson IoT and Deutsche Telekom, DeltaTrak now has reliable and secure global connectivity, critical for monitoring and reporting transport conditions to stake holders across the cold chain.

Food cold chain market Worth

$809.39 Billion By 2030

The newly published report titled “Food Cold Chain Market– By Trends, Industry Competition Analysis, Revenue (US$ Billions) and Forecast Till 2030.” of report features in-depth analysis and an extensive study on the industry, exploring its significant factors.

According to the latest market intelligence research report by InsightAce Analytic, the food cold chain market size was valued at US$ 408.72 Billion in 2021, and it is expected to reach US$ 809.39 billion in 2030, record a prom ising CAGR of 8.21% from 2022 to 2030.

The process of regulating the temperature of perishable goods from the point of origin to the final customer to assure quality and safety is known as the “cold chain” in the food industry. It ensures that perish able commodities are safe and of the highest calibre when they are delivered to the consumer. The prevalence of cold and frozen products in our lives is growing daily due to the quickening speed of life, modifications in consumer habits, and convenience of use. From manufacturing to the final consumer, a sizable portion of food and medications are transported through the cold chain approach. Cold chains are essential for extending marketing periods, avoid ing overcapacity, minimizing transit bottlenecks during peak hours, and preserving product quality. Products are distributed using cold-insulated trans port trucks and temperature-controlled warehouses for storage.

The growth of the market is expected to be driven by the automation of refriger ated warehouses and the increasing prevalence of connected devices. The demand for cold chain solutions will increase as organized retail outlets proliferate in emerging economies. Additionally, over the course of the projected period, sector growth is anticipated to be aided by liberaliza

tion, government initiatives to reduce food waste, and the expansion of retail chains by international corporations. Cold chain operations have signific antly increased as a result of the rise in perishable product demand and the requirement for speedy delivery related to the e-commerce-based food and beverage delivery business.

Key Industry Developments from Leading Players:

• In 2021, The renowned Danish cold storage operator Claus Srensen Group’s cold storage division was acquired by Lineage Logistics, LLC (“Lineage” or the “Company”), a leading global temperature-controlled industrial REIT and logistics solutions provider.

• In Oct 2021, Lineage Logistics Completed the Acquisition of Kloost erboer Group. Lineage’s acquisition of Kloosterboer strengthens its ability to serve customers worldwide, including locations in France and Germany, and enhances Lineage’s value-ad ded services offerings. Uniting the companies’ innovation and warehouse automation capabilit ies will also lead to greater cus tomer supply chain efficiencies.

The pandemic had a positive impact on the food cold chain industry, driving up demand for cold chain facilities. The extension of the cold chain in the food industry is encouraged by the rising popularity of packaged food and drink products. Due to the pandemic’s restric tions on trade, COVID-19 affected the supply chains of all sectors of business. In order to increase their shelf life, food producers are concentrating not only on the product itself but also on how it is stored, which is expected to drive the cold chain market.

The prominent players in the Food cold chain market include: Major players, such as AGRO Mer chants Group, Interstate Cold Storage Inc., Americold Logistics LLP, Kloos terboer Group B.V., Burris Logistics, Lineage Logistics Holding LLC, ColdEx Logistics, Nagel-Group SE & Co. KG, Emergent Cold LLC, Novo Nordisk, VersaCold Logistics Services, Gruppo Marconi SRL, Penske Logistics Inc., Hanson Logistics Inc., Tata Motors, Henningsen Cold Storage Co., United States Cold Storage Inc. (USCS)are active in the industry-specific to the food cold chain market.

• In 2020, Together with Novo Nordisk, Maersk developed a Global Cold Chain Logist ics Market. Major healthcare organization Novo Nordisk A/S partnered with Maersk. The collaboration’s objective was to create a market solution for cold chain logistics that included both inland logistics and ocean services.

Food Cold Chain Market Regional Analysis:

In the North American market, variables like seasonality, time-temperature vari ance, and year-round road accessibility are increasing the demand for food cold chains. A cold supply chain with improved technology is also gaining traction as consumers switch from highly processed, unhealthy foods with long shelf life to temperature-sensitive, perishable food goods. In addition, the US imports more fruit and veget ables than it exports. According to the USDA, the US imported 15.06 billion USD worth of fresh and frozen fruit in 2018, an increase of 8%. The logistics company is expanding its cold chain network in response to the industry’s explosive growth. Additionally, as more consumers choose to online and e-commerce during the epidemic, the need for cold storage space is growing.

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