OCTOBER - 2022

Saffron

Nanotechnology

Demand for food ingredients

The Red Gold of Spices

India’s leading Digital media platform for F&B Industry

From the Editor’s Desk

Dear Readers, presenting you the September 2022 edition.

The preservation of edibles for maintenance of their shelf-life is of paramount importance to ensure food safety and security, and is attracting more attention during the days of COVID-19, as quality of food has become one among the options to remain fit these days. Thanks to the advancements in technology and the study conducted so far which has brought to us the options to accept the introduction and implement safe packaging options. One among all is the application of Nanotechnology in food packaging.

Nanotechnology is an emerging area of research as its application is growing day by day in various sectors including food and agriculture due to their wide physical, chemical, and biological properties which are functionalised with several biomolecules to enhance the properties of packing and storage materials. The applications of nanotechnology at the global level are estimated to be around $3 trillion.

Nanotechnology is gaining a lot of popularity in several areas of food sciences such as food safety, packaging, processing, bioavailability, fortification, encapsulation, and pathogen detection among others. The National Nanotechnology Initiative in the U.S. defines nanotechnology as the understanding and control of matter at a nanoscale where unique phenomena enable novel applications. In the food packaging industry, research shows that nanotechnology-based food packaging offers numerous advantages over conventional food packaging materials. The nano materials used in the packaging are “smart materials.” They respond to the external environment, or repair themselves or alert the consumers about contaminations. Apart from the obvious advantage of smart packaging, the application of nanotechnology also comes with other advantages such as improvement in temperature resistance, enhanced durability, flame resistance, barrier, recycling and optical properties.

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

IMPRESSUM FOOD DRINK & INNOVATIONS

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Prakash Mishra

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Director Sarthak Mishra info@fooddrinkinnovations.com

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Deepti Shah fooddrinkinnovations@gmail.com

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- 2022

References

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20 Seconds that could save your life

SPotligHt

Printing / Packaging/ ProceSSing & automation

Ferrero India’s Nutella launches new brand campaign

breakfast with their loved ones. Breakfast is always at the center of what gives a great start to the day and Rotis, Parathas, Dosas etc. traditionally find their place on the breakfast plate for millions of Indians.

Nutella has launched its new campaign ‘Mornings taste better with Nutella’ in India. A popular choice across all age groups, the new TV campaign highlights the happiness that Nutella brings to the mornings as soon as the jar is popped open. Known for its delicious, creamy texture made from rich selected hazelnuts and premium cocoa, Nu tella further reinforces its claim as a great breakfast companion for all those who love making their mornings brighter, better, and happier.

The TVC opens with a mother trying to wake her kids up one morning. However, the kids are still sleepy and disinterested in

starting their day. Perplexed at their reac tion to a lovely morning, the mother comes up with a sure-fire solution to get them up and out of bed. With a single pop of the Nutella jar lid, the kids are instantly out of bed and ready to start the day. The TVC continues with a product showcase on the quality ingredients of rich selected hazel nuts and premium cocoa that creates the incredible, unforgettable taste of Nutella. The TVC closes with the family enjoying breakfast together at the table – It is a ‘Happy start to the Morning’ with Nutella! Zoher Kapuswala, Regional MD, Nutella brands, Ferrero India says, “Nutella has always aimed at creating happy moments and inspiring consumers to celebrate

Leveraging this insight, we wanted to com municate the versatility of Nutella where its unique and delectable taste compliments many such Indian breads. Our India TVC campaign aims to bring this aspect alive and as a brand, we look forward to being the breakfast companion for many more Indians” Oindrila Roy, Managing Director, Publicis Worldwide mentions, “Nutella is an iconic brand, loved by millions across the globe as well as in India. This campaign was conceptualised keeping in mind the brand’s desire to be a part of more breakfast tables around the country, in line with its ambition to increase penet ration in more households. To find a place for Nutella, we tapped into the breakfast moments of our potential consumers and found innovative ways to integrate into what’s already present on their breakfast tables – dosas, rotis and parathas.

The campaign also beautifully captures how mornings are made happier with just a little dash of Nutella, inspiring families to create happy memories around their dining table. This integrated campaign has been conceptualised keeping in mind multiple touchpoints – television, digital, social, POS among others”

Alpenliebe Launch Cream-Filled Caramel Lollipop

Perfetti Van Melle India introduces India’s first cream filled caramel lollipop with the launch of Alpenliebe Popfills. Based on the consumer insight of kids prefer ring to lick the lollipop first and then chomping on it, the latest delectable innovation is aimed to offer a unique and differ entiated ‘Lick & Chomp’ experience of creamy, caramel filling inside the lollipop clubbed with the crunchy exterior making it a first for the brand and the category One of India’s most-loved candy brand, Alpenliebe has been the leader in the lollipop cat egory. Brand intends to strengthen its position through the latest innovation ‘Alpenliebe Popfills’. The product is priced at INR 5/- and is available across retail stores in India. The roll-out of Alpenliebe Popfills is being supported by an announcer commu nication which will form the pillar of the 360-degree campaign.

Quaker expands its portfolio with Ready-ToEat breakfast cereals

Wake up to the flavourful breakfast cereals options and gear up for the day. Quaker®, one of India’s leading brands in the oats segment, has entered the Readyto-eat (RTE) cereal segment with a new delicious, innovative, and modern breakfast offering – Quaker Oats Muesli. Packed with the nutritious goodness of 5 grains and 22% fruit, nuts and seeds, Quaker Oats Muesli offers a crunchy, multi-textural, and whole some breakfast experience in two flavourful variants – Fruit & Nut and Berries & Seeds.

Muesli is increasingly becoming a popular breakfast option and the easy-to-make Quaker Oats Muesli is developed to provide ‘Fuel for the Real Fit’, first thing in the morning. A delightful combination of grains (oats, wheat, corn, barley, and rice) and inclusions such as fruits, nuts and seeds, the product gives a delicious taste experience with convenience and is a source of protein & fibre that gives a good start to the day.

A Euromonitor International and Quaker report highlighted that 44% of urban mil lennials skipped breakfast and delayed their meals due to increased household chores

and late start to the day. The study has further outlined the significance of having meals on time and consuming nutritious breakfast options. However, in spite of con sumers skipping the first meal of the day, nutrition-conscious consumption has turned out to be the choice across the genders and generations. Quaker seeks to address this by introducing Quaker Oats Muesli that aims to become an unskippable part of their daily breakfast. Consumers’ increasing affinity towards nutritious, scrumptious, and convenient breakfast options makes Quaker Oats Muesli as one of the ideal breakfast options for health-conscious even during hectic morning schedules.

Expressing her thoughts on the launch, Sonam Bikram Vij, Associate Director and Category Head - Quaker, PepsiCo India, said, “Convenience is key in a post-pandemic environment, and the need for convenience foods is on the rise. For today’s nutrition-conscious consumers, it is

all about striking a balance between one’s active lifestyle and consuming nutritious food. Eating a wholesome breakfast that is easy to make and has numerous benefits is an important emerging trend. Complement ing this trend is the fact that the ready-toeat cereal market has been witnessing an upward growth trend in India, with demand for muesli constantly increasing. As a nutrition brand, we are looking to provide consumers with more options, and we see a clear role for Muesli in India. With our offerings, we will continue to encourage consumers to have their breakfast on time and stay on track with their nutritional needs.”

Quaker Oats Muesli – Fruit & Nut is available in 700g for INR 440 and Quaker Oats Muesli – Berries & Seeds in 700g for INR 460 on leading retail and e-commerce platforms across key markets in India. The launch will be followed by a robust TVC campaign and surround plan.

Bevzilla Launches a Premium Hot Chocolate Range

Bevzilla, a D2C coffee and bever age brand, and the curator of India’s first Instant Coffee Cubes has launched a new hot chocolate range in three different and exciting fla vours i.e Original, Hazelnut, and Cinna mon. With the perfect blend of chocolate and other enriching flavours, the new range is a real treat for all chocolate lovers. To savour the real goodness of chocolate with perfect consistency & the smoothest aroma, Bevzilla’s Hot Chocolate Mix Range has mild flavours of chocolate, hazelnut, and cinnamon with the sweetness of date palm

jaggery, so that the consumers don’t have to add any refined sugar. Crafted with the perfect balance of sweet and chocolate, the range offers the original mix, which comes with pure chocolate and the Hazelnut mix with the real goodness of Hazelnut and chocolate! It also includes the Hot Chocol ate Cinnamon Mix which is a perfect combination of Cinnamon & Chocolate flavour infused together to treat you with a cup of mouth-watering Hot Chocolate! All of the mixes come with zero preservatives & pure hot chocolate! Bevzilla’s three fla vours of Hot Chocolate Mix are priced at

Rs. 499 each and are easy to prepare. They are present on Bevzilla’s own website and on other marketplaces including Amazon and Flipkart.

Hershey India launches Hershey’s Kisses Hazelnut ‘n’ Cookies

innovative offerings to its portfolio to create unique chocolate experiences for its consumers. With the launch of Hershey’s Kisses Hazelnut ‘n’ Cookies, the brand continues to build its unique range, aiding consumers to express their feelings to their loved ones.

Hershey India Pvt Ltd., a part of The Hershey Company, a leading global snacking giant and the largest producer of quality chocolates in North America, has announced the launch of a new variant Hershey’s Kisses Hazelnut ‘n’ Cookies as an addition to its Hershey’s Kisses range, under a unique platform ‘Nutty-For-You’, to enable consumers to express their emo tions to their loved ones. With this launch, the brand aims to extend its unique propos ition of expressing affection between loved ones by making moments special.

Millennials & Gen Z are increasingly opt ing for unique ways of expressing affection towards their special ones, often by way of chocolates. True to this spirit, Hershey In dia has introduced Hershey’s Kisses Hazel nut ‘n’ Cookies to its range of chocolates. This launch brings together melt-in-mouth delicious Hershey’s chocolate with crunchy roasted hazelnut and its signature cookie bits. Each piece of Hershey’s Kisses is uniquely and distinctively wrapped and offers a delectable experience.

Hershey India has been consistently adding

Dabur Enters Spices Market with Dabur Hommade Tasty Masala

Commenting on the launch, Geetika Mehta, MD, Hershey India said, “Brand Hershey’s strives to enable moments of to getherness. Taking this narrative ahead, we are delighted to introduce Hershey’s Kisses Hazelnut ‘n’ Cookies for consumers who are seeking ways to express their love, be it on special occasions or making routine mo ments special. Sometimes, words fall short, and, in those moments, our consumers can ‘Say it with a Kiss’. The introduction of this unique platform ‘Nutty-For-You’ and first of its kind combination of milk chocolate, hazelnut and cookie bits will prove to be a valuable addition to the current line of Hershey’s Kisses. With this launch, we are hoping to create unforget table experiences for our consumers.”

Hershey’s Kisses Hazelnut ‘n’ Cookies is available across all channels in two packs: 33.6g pack at MRP Rs 50 and 100.8g pack at MRP Rs 140.

aroma. Coming from the house of Dabur with the assurance of quality and purity, Hommade Tasty Masala, as the name suggests, enhances the taste of every food item. It can be sprinkled on multiple dishes such as everyday vegetables (Aloo Gobhi, Bhindi, Mix Vegetable, Bhaingan Bharta, etc), curries (Dum Aloo, Matar Paneer, Kadhai Paneer) and Dal preparations.”

Priced at Rs. 5, the new Dabur Hommade Tasty Masala will be available in a Sachet Format. The product is available both online and in other retail channels across the country. This is a 360° launch with a presence on TV, print, and digital, besides offline activations supported with an intro ductory offer of ‘Buy 2, Get 1 Free’

India’s leading FMCG Company Dabur India Ltd announced the expansion of its Hommade Foods portfolio with the launch of Dabur Hommade Tasty Mas ala. The new product marks Dabur’s entry into the Spices market and offers consumers a combination of both taste and natural

ingredients, making their dishes tastier than ever. Vineet Jain, Head-Foods Division, Dabur India Ltd said, “Dabur Hommade Tasty Masala is an all-purpose masala made from the freshest and choicest 11 spices which are roasted and ground to perfection to give the end dish the perfect flavor and

“With the launch of Dabur Hommade Tasty Masala, we are providing consumers the best options to improve the taste of their everyday dishes. We are confident that con sumers will love to add to the flavor of their food with this easy-to-use Dabur Hommade Tasty Masala,” Jain added.

Centre for Collaborative Medicine introduces popular ideas for improved ‘Gut-Health’

ITC puts its hat in the ring for yoga bar stake

The Centre for Collaborative Medicine (CCM), a multi-disciplinary Wellness Centre located inside the famous Olde Bangalore Resort, introduces its very own hand-crafted Kombucha (a fermented beverage with sweetened tea, fruit and naturally produced probiotics).

Ayurveda has always maintained that health starts in the ‘gut’, sometimes mistaken for only the ‘stomach’. ‘Gut’ is the entire gastrointestinal tract, of which the stomach is just a part. In order to improve gut health, we need to maintain a healthy balance of gut bacteria. That’s where probiotics come in. Anything that is fermented in a natural way has health-improving probioticscurds, vinegar, kefir, and the beverage that is taking the world by storm – Kombucha – the royal fermented tea!

Kombucha is a fermented wonder, prepared using a SCOBY (Symbiotic Culture of Bacteria and Yeast). Authentic Kombuchas are unpasteurized - hence, in order to make the best version of the beverage, CCM ferments its own, in-house. The expert CCM team ferments sweet tea and transforms it into a power house of probiotic reserves using the finest full-leaf teas, natural ingredients, and home-grown SCOBY. One can experience the Kombucha as it is supposed to be only at CCM, located inside the Olde Bangalore Resort, North Bangalore’s most admired bio sphere. Not only is Kombucha a great way to improve gut-health and boost immunity but is fast catching on as a stylish social replacement for alcohol. The restaurants at Olde Bangalore curate the drinks as prescribed by the Ayurvedic doctors at the CCM. You could even take a few bottles home to create a wonderful new healthy habit. Unpasteurized Kombucha is a great way to improve gut health not only while you recuperate and heal but also when you entertain.

ITC Limited is competing with Nestle India to buy into Yoga Bar, an 8-year old health snack company based in Bengaluru as the company is looking at growth equity, said people aware of the develop ment. Delhi-based Dabur, VC fund A91 Capital were among those who also looked at the opportunity but passed. Yoga Bar’s parent Sproutlife has been in the market to raise 150 crore from strategic and financial investors.

“We are engaged in multiple conversations with venture capital funds and consumer companies. We have not signed on the dotted line with anyone yet. Both types of investors bring in different facets. While a consumer company’s distribution strength adds value to a company like ours, funds will give the multiples that feed into the growth potential of the company,” a spokeperson for Sproutlife told. “We are evaluating all options but cannot comment on specifics as yet.” ITC said it declined comment on speculation.

The company founded by sisters Suhasini and Anindita Sampath, first raised funding from Fireside Ventures in 2015. The venture capital firm, co-founded by former Helion Venture co-founder Kanwaljit Singh, invested $3.3 million in the startup from 2015 to 2018, accord ing to VCCEdge, the data and intelligence platform of VCCircle. Elevation joined Fireside in Yoga Bar’s last equity fundraise, a series C round, in August 2020. Together, the Sampath sisters have 49% stake in the company and are jointly the largest shareholder.

The new investor is likely to become a large minority shareholder. The deal contours, quantum of investment are likely to get finalised by middle of next month, sources quoted above said. Mint in its September 20 edition said Nestle is looking to take a big bite of Yoga Bar, which the latter said was inaccurate.

Brain Coffee by Nutriherb

The first-ever, 100% healthy organic supplement that will boost your focus and reduce anxiety is here!

mood, vigilance, learning, and reaction time. Price: INR 1099 ( after discount, originally priced at INR 1499 )

Active Ingredients: Organic Roasted Coffee Beans Powder, Organic Lion’s Mane Mushroom Powder, Organic MCT Coconut Powder

The India-based company Nutriherbs has created “brain coffee” in order to provide people with all-nat ural solutions. This supercharged brew not only increases productivity but also helps those who suffer from stress or even dementia because it contains various components which can improve cognitive function when consumed regularly.

Description: Nutriherbs Brain Coffee is the perfect way to get your day started with a little extra something. It’ll make sure you have all of that energy and focus so there’s no stopping you! Plus, it supports mental clarity which means studying or networking won’t be such an issue anymore. Nutriherbs Brain Coffee is a healthy way to improve your cognitive function. This coffee con tains high potency herbs like MCT powder which may increase mental clarity, and sharpen memory and focus while Lion’s Mane mushrooms are natural anti-inflam matory and antioxidants that may reduce mild symptoms of anxiety & stress while boosting energy levels. When consumed in moderation, coffee can be very good for your brain. In the short term, it may improve

Roasted Coffee Beans: The benefits of coffee are undeniable. If you’re looking for a way to boost your memory, increase energy levels, or just feel more awake in general this could be the perfect solution. Coffee is a treasure trove for your brain and central nervous system. Not only does it boost energy, alertness, or mood but also helps in improving the performance of tasks that require focus. Dark roast coffee is an excellent source of caffeine, which offers some impressive brain benefits. Caffeine has been linked to a lower risk of Alzheimer’s disease, dementia, and cognitive impair ment. Regularly consuming caffeine may reduce the risk of Alzheimer’s disease in particular.

A lot has been written about coffee over time periods where some researchers be lieve there’s proof while others don’t agree on what effects drinking too much can have on someone else however one thing remains true: when consumed within reasonable limits this beverage generates benefits including increased cognition like memory retention which makes them perfect to drink before working or studying so you’ll be able to work or study harder knowing what material matters most.

MCT Coconut Powder: MCT Coconut Powder is also called MCT Powder. MCT stands for “medium chain triglycerides”. This is what is extracted from coconut to make MCT powder. MCT can also be found in palm and dairy products, but it is most

commonly extracted from coconuts. MCT is easy to digest and absorb. It has gained a lot of traction in sports perform ance and weight loss. However, the most promising studies on MCT powder are on its connection to brain health. MCT powder can supply the brain with 8-9% more en ergy. This can contribute to increased focus and mental clarity. It may also translate into feeling mentally sharper. It has been shown to improve cognitive function in hypogly cemic (low blood sugar) conditions. The fact that it is high in antioxidants means that MCT powder can also fight oxidative damage. Specifically, oxidative damage to brain cells. This powder can also help with the absorption of other brain-boosting sub stances. MCT increases the bioavailability of fat-soluble nootropics.

Lion Mane’s Mushroom: Lion’s Mane is high in two compounds that support brain cell growth. This can assist the brain in creating new connections and could help the cognitive process of learning something new. Lion’s Mane also helps the brain form new connections by supporting the myelination process. Myelination is essen tial in establishing connections between brain cells. Lion’s Mane extract also fights neuronal damage. This has more significant implications for the treatment of diseases like Alzheimer’s. Another study on older adults supports the idea that Lion’s Mane boosts mental functioning. The participants had minor cognitive impairment. Supple menting for four months improved their cognitive functioning. Interestingly, this effect went away when supplementation was discontinued.

Recommended Usage: Drink Brain Coffee 2 times daily or as much as you like. Best when consumed without milk, it is rich in antioxidants and minerals that promote healthy brain cell development.

Caution: Not to exceed the stated recom mended usage. Pregnant or nursing mothers, children under 18 years of age and people with any medical condition should consult a healthcare professional before using this product.

Swisse launches Melatonin and Biotin Gummies and Plant-Based Protein in India

Swisse, Australia’s leading health, wellness and beauty nutrition brand has introduced three new products – SwisseMe Melatonin Gummies, Biotin Gummies and Plant Protein Powder in India. This comes on the heels of the success of Swisse Wellness supplements launched in India over two years ago. The new range of SwisseMe health supplements provides Indian consumers with well-researched products in innovative and convenient form factors made with natural ingredients and scien tifically proven formulations that enhance their lifestyles.

Anxiety, stress, and disrupted sleep cycles are common today. They can lead to mood swings and negatively impact our overall well-being. Melatonin, as an ingredient, is known to promote restful sleep and to help relax the mind and body. SwisseMe Melatonin Gummies are formulated to regulate the sleep cycle without becoming dependent on the product. In addition to mood swings, irregular sleep schedules and anxiety can cause severe hair loss. SwisseMe Biotin Gummies help control hair fall and promote the growth of lustrous hair. Biotin, in fact, promotes healthy skin and nail repair. Its deficiency can result in hair thinning, skin problems, brittle nails, low energy levels, and a compromised immune system. SwisseMe Melatonin and Biotin Gummies can effectively address these issues.

Similarly, in order to maintain today’s act ive lifestyle, a sufficient amount of protein must be consumed. It is a necessary mac ronutrient that aids muscle development, tissue repair, and enzyme and hormone production. SwisseMe plant-based protein which contains 24g protein per serving helps aid the daily protein requirement. A blend of pea, brown rice and essential nutrients with a complete amino profile,

it is an ideal pre- or post-workout supple ment. Moreover, it is vegan, lactose-free, and artificial-ingredients-free, and is made with herbal extracts and digestive enzymes, which facilitate digestion and absorption without causing bloating or discomfort.

Speaking on the launch, Akash Bedi, Swisse India Business Head and Chief Strategy & Operations Officer of Swisse’s parent company H&H Group, said, “At Swisse, we are committed to offering health supplements that are high-quality, effective, and safe. All the ingredients used in our products are nutrient-rich, natural, and backed by science. With these new launches, we aim to not only complement but also elevate the lifestyles of Indian consumers, particularly the younger gener ation, in today’s fast-paced world. We want

to amplify the consumption of supplements for nutrient requirements and continue to work towards enabling Indian consumers to achieve their goals of living healthier, happier lives and focusing on their overall well-being.”

Swisse has excelled as a global brand over the last 50 years in delivering products that are not only supported by world-class man ufacturing but also by science, have high nutritional value, and are vegan-friendly. The brand understands the need for a healthy and nutritious life and is a one-stop shop where you can find all such products. Swisse follows an eCommerce-first strategy in India, with their own webstore www.swisse.co.in and partnerships with all leading marketplaces.

Sid’s Farm increases price of its A2 Buffalo Milk by Rs. 2 due to escalating input cost

Sid’s Farm, a premium D2C dairy brand based out of Telangana, announced that it has increased the retail price of its A2 Buffalo Milk by Rs. 2/- per 500 ml packet effective immediately. The revised price is now Rs. 50/- for a half-litre pouch. There is no change in the price of cow milk which shall continue to be available at the same earlier price. The hike is a result of a substantial rise in the various input factor costs for the A2 buffalo milk production and operations over the last few months.

The A2 buffalo milk is procured from afar to ensure premium quality and only pasteurized and packed following a rigorous qual ity assurance process. While the costs of procurement for raw buffalo milk for the company increased by over 12 percent in the last six months, the current hike has been restricted to less than 5 percent. This flush season, almost all brands are feeling an unusual pressure on their bottomlines due to raw milk prices not normalizing as expected. Sid’s Farm’s customer-centric and quality-focused approach ensures zero tolerance for all antibiotics in milk. While this ensures an unqualified purity guaran

tee to each consumer, this translates into a higher rejection rate for the raw product.

Commenting on the development, Dr Kis hore Indukuri, Founder, Sid’s Farm, said, “Sid’s Farm is all about relationships and experiences. We truly value our customer’s trust in the brand, Sid’s Farm, and want to reassure each of them that we shall never falter on our promise of delivering 100 percent honest milk and dairy products to

their doorstep every day. I wish to reassure our patrons that the strong and unyielding commitment that we have to our customer’s relation ship with us is matched only by our uncompromising stand on quality and innovation. This is why we deferred, for as long as possible, any increase in our prices in spite of an unstoppable steep rise in other costs.”

He added, “We had not passed this increase on to our customers hoping that monsoons will increase the milk production and bring some respite. However, since nothing of the sort happened, we have been forced to raise the prices of our A2 Buffalo Milk slightly. We cannot be thank ful enough for how our customers have stood by us through these last few years and I am confident that our products will always receive the accept ance and adulation which they have, ever since they were launched.”

A2 buffalo milk carries the A2 beta-casein protein. Beta-casein is one of the most significant proteins of milk and adds to its nutrient value. Sid’s Farm A2 Buffalo Milk has more protein, fat, and nutrients thanks to the stringent evaluation parameters.

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Freedom Healthy Cooking Oils receives ‘AIMA – RK Swamy High-Performance Brand Award 2022’

zeroed in on Freedom. They join several other illustrious brands over the last 12 years like LIC, SBI, Tata, Amul, Titan, HDFC Bank, Bajaj Auto, Wipro, etc. So many congratulations to them and wish them continued success.”

Reacting to receiving the award, Mr. Pradeep Chowdhry, Managing Director, Gemini Edibles & Fats India Ltd said “We are delighted to win this award. This was made possible by the hard work put in by our employees and the distributors as well as our agency partners over the last several years. My special thanks to every one of them.”

Freedom Healthy Cooking Oils, the flagship brand of Gemini Edibles & Fats India Ltd (GEF India) received the prestigious AIMA-R K Swamy High-Performance Brand Award 2021 in a Special Session at AIMA’s 49th National Management Convention which was held with the theme ‘Advantage India: Thriv ing in the New World Order. The award was received by, Mr. P Chandra Shekhara Reddy, Senior Vice President - Sales & Marketing, Freedom Healthy Cooking Oils from Shri. Nitin Gadkari, Hon’ble Minister of Road Transport & Highways, Gov ernment of India in the presence of other dignitaries.

The AIMA-R K Swamy award was insti tuted in 2009 by the advertising agency R K SWAMY and All India Management Association, in memory of the founder of the agency Sri R K Swamy, who also was a past president of AIMA. The award is to be given to a high-performing Indi

an-grown brand. Sri Swamy was a true nationalist who felt that Indian companies and brands are as good as MNCs and to honor his view on the subject, AIMA and R K SWAMY instituted this award. The High-performance brand is identified by a panel of leading Industry leaders. The win ning brand must consistently outperform others in the category in terms of revenue and profitability as well as satisfy the Jury that the brand has performed well across other categories as well.

Freedom Healthy Cooking Oils was chosen for the aggressive growth seen from Rs 6,500 Cr to over Rs 10,000 Cr with similar growth in profitability in the last couple of years.

Past President of AIMA and the Chairman & Managing Director of R K SWAMY Pvt. Ltd, who was the Jury Chair said “We reviewed several categories and studied the performance of various brands before we

OCTOBER - 2022 Food - Drink & Innovations

Speaking on the occasion Mr. P. Chandra Shekhara Reddy, Senior Vice President – Sales & Marketing, Freedom Healthy Cooking Oils said, “We are happy to receive the AIMA-RK Swamy High-Per formance Brand Award 2021 for Free dom Healthy Cooking Oils. The brand ‘Freedom’ is built on the fundamentals of consistently providing good quality products, attractive packaging, deep market knowledge and penetration, innovative marketing, customer outreach, and commu nication strategy. It has helped us grow and become the No.1 brand by volume sales in the country in the sunflower oil category (Neilsen IQ – MAT March 2022) in an extremely competitive marketplace.”

Recently Freedom Healthy Cooking Oils bagged the ‘Pride of India Brand Award 2022’ in the category ‘Best Brands of South India’. The Pride of India Brand awards 2022 recognizes and rewards some of India’s most loved, home-grown brands.

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Ingredients , Automations, Plantbased

India market is great opportunity to increase the export of soft wheat flours from Italy

After its successful launch at AA HAR, “Pure Flour from Europe”, the campaign managed by ITAL MOPA - the Italian Association of Millers – and co-funded by the European Commission to promote exports of soft wheat flour in India and to raise awareness of their high quality, will land in Mumbai at Annapoorna - Anufood, an international trade show which will take place from 14th to16th September 2022.

The Pure Flour from Europe campaign will span for another two years and will include other consumer and trade events with product demonstrations led by chefs featuring such well-loved Italian foods as pizza, pasta, pastries and breads. There will also be participation in other important trade shows targeting the grocery, food service and food manufacturing sectors: we will be in New Delhi for SIAL India 1/3 December 2022 and then again in Mumbai for SIAL 4/6 May 2023 and in New Delhi for both AAHAR and SIAL 2023. There

will also be an educational tour of millers of organic flours and semolina in Italy as well as study visits dedicated to importers, distributors and chefs.

“We see a great opportunity in India to increase the export of soft wheat flours from Italy. More than ever before, home cooks and chefs are demanding premium ingredients that are healthy, nutritious and safe,” says ITALMOPA President Emilio Ferrari. “The flour from our member com panies delivers on all these attributes and elevates the quality of almost all culinary creations.”

Italy is the main EU exporting country of wheat flour in India. The campaign, called “Pure Flour from Europe”, aims to raise awareness of the versatility, high- quality, unadulterated and safe flour. The superior quality and uniqueness of soft wheat flour from Europe and from Italy is perfect for food professionals and chefs, home cooks, and opinion leaders alike. Classic

European and Italian recipes as well as local specialties all are at their best when made with “Pure Flour from Europe”.

Italy’s flours ensure food safety and high quality, with an excellent worldwide repu tation. Eaten almost daily, in a variety of basic foods, flour provides a low-fat source of nutrients like vitamins, minerals, dietary fibre and vegetable protein, contributing to a balanced diet.

Quality evaluations and safety checks begin with the arrival of the wheat, and continue to the distribution of the flour, controlled and recorded by a computerized traceability system. EU milling has a very stringent body of regulations, carrying out thousands of tests and cross-checks by independent, accredited laboratories. In addition, this process is simple and clean, constantly seeking to improve sustainabil ity by saving energy, reducing air emis sions and using by-products.

www.fooddrinkinnovations.com, India’s one of the leading website on F & B Industry

Drink Guilt Free with Skinny Witch: One of India’s first Low Sugar Proseccos has arrived in the country!

Nestled amidst the lush green hills in the heart of the stunning historical “Strada del prosecco” lay the vineyards of Conegliano; it is here where the magic of Skinny Witch comes to life!

‘Skinny Witch’ is the latest addition to the family run alcohol brand House of Skull X. Noticing a growing inclination in the consumption of Prosecco, Skull X decided to introduce the wine lovers of the world to a guilt-free version of their favourite drink. With a vision to create a Prosecco that’s free of any added sugar, the vintners, trained in the traditional manner of produ cing wines in Italy decided to supplement the sugar with the best quality natural ingredients and so, a women-centric com pany ‘Skinny Witch’ was born. The com pany is an ode to all the health-conscious connoisseurs of wine out there.

Their brand ethos is deeply rooted in using clean, good quality ingredients that elim inate the need of adding sugar; keeping this in mind - they began their quest by hand-picking the best quality grapes that were juicy, succulent and full of flavour in their Italian vineyard. Dedicated to their goals of creating a delicious drink without added sugars in a brand with a clean ingredient ethos, the brand worked with the finest vineyards to ensure the growing and harvesting process of the grapes was done in a manner with care for the liquid to preserve it’s natural flavours. Having won several accolades for their impeccable taste, Skinny Witch’s sugar-free Prosecco range has two delicious prosecco’s to choose from:

Skinny Witch Rosé Prosecco

A perfect balance between the elegant red fruit flavours that come through from the pinot noir grape and the balanced citrus palate brought forward by the glera grape, The Rose Prosecco is a treat for all wine lovers. With an aroma of rose petals and a hint of red berries that gets stronger with time, the Rose Prosecco has an overall floral palate that leaves you with a long lingering fruity taste.

Skinny Witch Prosecco DOCG

The award-winning DOCG Prosecco is consciously made using less sugar to high light the flavours of the grapes at its heart and features notes of spring blossom. The richly flavoured, naturally sweet and deep rounded Prosecco fills one’s palate beauti fully with a nose of violet aromas partnered

with hints of white cherry, green apple and pear flavour balanced by a hint of citrus that gives a fruity yet peppery finish.

Celebrate the love of Italian bubbles that liven any occasion with guilt free Prosecco by Skinny Witch!

Puratos introduces fresh new identity reflecting its purpose of ‘moving the planet forward’

reinforce the message that Puratos is a trustworthy, progressive and ethically minded brand. As such, Puratos aims to continue tackling some significant issues within the food industry and remains dedicated to creating change that matters to move the planet forward through sustainable actions.

Encompassing everything Pur atos stands for, ‘Food Innova tion for Good’ encapsulates the company’s ongoing ambition to continue and further increase its positive global impact for future generations. In the new logo, industry professionals will recognize Puratos’s familiar unicorn – a symbol of courage and integrity. It now faces forwards, towards an exciting future. Another key change in the company’s identity is the more widely used house color of red which represents Puratos’s passion, commitment and determination.

Sophie Blum, Puratos CMO, high

lighted: “Our new identity underlines our unwavering commitment to our customers, employees, partners and consumers, and to further accelerating the growth of our business and our customers’. As the implementation of our new identity begins, our worldwide community of modern marketeers will leverage data, digital and artificial intelligence tools and techniques to engage and support our customers, helping them successfully stay ahead of the curve by collaboratively creating innovative food solutions for the health and well-being of people everywhere.”

The company’s new identity will help

Blum also emphasized: “Sustainable entrepreneurship has been high on our agenda for many years. We believe that, as a responsible food business, it is important to deliver life-changing social contributions wherever we operate. We already have a range of initiatives in place to support this. Our Bakery Schools provide youngsters with quality education and create the skills needed within the industry, while our Cacao-Trace program is helping cocoa farmers worldwide increase their income, thanks to the production of superior-tasting chocolate through the mastering of the fermentation process. These are just two examples of how we are fulfilling our deep-rooted ambitions to implement and adhere to a sustain able, respectful and balanced operating model and we will continue working towards this in 2022 and beyond.”

Nestle plans to invest Rs. 5,000 crore in India by 2025, says CEO Mark Schneider

Global food & beverage con glomerate Nestle SA plans to invest Rs. 5,000 crore in India in the next three-and-a-half years by 2025, its CEO Mark Schneider said. The move will help the company accelerate its core business in the country and leverage new opportunities for growth.

The investment would be in capex (capital expenditure), setting up new plants, acquisitions and expansion of the product

portfolio of the company. Nestle, which currently operates 9 plants across India, is also looking at new locations to set up manufacturing capacity. The investment, which would be subject to clearances and approvals, will also help in creating more job opportunities in the domestic market.

Sharing the investment plans of the Indian market, which is among Nestle’s top ten markets, Mr. Schneider in a media round table said the Swiss food & beverage company has an investment plan of Rs.

5,000 crore through 2025. “When you look into the investment in this country and the investment plan through 2025, we are talking about Rs. 5,000 crore and that compares to Rs. 8,000 crore over the last 60 years when we started manufacturing in this country,” he said. Nestle is present in India for over 110 years but started its manufacturing activity in the early 1960s, he added.

“In 1961, we started our first manufactur ing site and so in that whole time period

it has been Rs. 8,000 crore and now in the next three years, it will be Rs. 5,000 crore,” he said.

This investment is not only for acceler ating and ramping up capex alone but also goes into a whole lot of development works, brand building and meaningful contributions on the ground, Schneider said. Nestlé India Chairman and Man aging Director Suresh Narayanan said that accelerating the core business of the company would be a focus area. “It is definitely a highly accelerated plan that we are looking at. This has three pivots” such as continuing the strong momentum of growths that the company has in last 22 quarters,” he said adding. The second part is do it sustainably, and the Nestle had took “significant steps” in that direction.

“And the third part is really to leverage new opportunities for growth, whether it is plant-based proteins, healthy ageing, healthy snacking, leveraging some of the

Indian grains into products for the com pany,” Mr. Narayanan said. Mr. Schneider further said Nestle India’s business has maintained “consistency at very high levels” for 22 quarters, which is “out standing” and “truly stunning” and is a complete willingness for “open cheque book” support every step of the way.

The investment would be on organic growth such as capex and putting money into facilities such as existing factories or research centres. However, Mr. Schneider also added: “So, on top of that, if we see interesting opportunities for M&A, we will be very happy to explore those.” When asked about the investment and capacities details segment-wise, Mr. Narayanan said: “It is going to be secular across categories. It is not going to be in particular categories.” However, he also added, “probably we are looking at new locations for factories as well. It could be a big part of the ambition that has as a company.” Nestle India presently operates

nine factories employing roughly 6,000 people.

“The ambition to invest Rs. 5,000 crore would have a significant increase in direct and indirect employment as well,” he ad ded. Nestle India’s revenue in 2021 stood at Rs. 14,709.41 crore. It had last invested about Rs. 700 crore to open its plant at Sanand in Gujarat to manufacture a range of popular instant noodles Maggi.

Adani Wilmar eyes acquisitions to push food business A

dani Wilmar Ltd., the kitchen essentials firm owned by Gautam Adani, is scouting for local and overseas ac quisition targets as Asia’s richest man doubles down on boosting his empire’s food operations weeks after Reliance Industries Ltd. announced plans to launch a consumer goods business.

“We are looking at acquir ing brands in staple foods and distribution compan ies to boost our con sumer goods offering and reach,” Angshu Mallick, chief executive officer and managing director at Adani Wilmar, said. “We are expecting to conclude a couple of acquisitions by March.” The company has earmarked 5 billion rupees ($62.9 million) from its initial public offering for pur chases, Mallick said. Additional funding will come from internal accruals and the 30 billion rupees of planned capital expendit ure for next year starting April, he said.

The food company’s shares have more than tripled since its $486 million debut in Feb ruary. Conglomerates such as Adani Group and billionaire Mukesh Ambani’s Reliance Industries are trying to grab a share of India’s food production industry which is pegged at $400 billion, according to the UN’s Food and Agriculture Organization. Adani Wilmar recently acquired several brands, including the Kohinoor cooking brand from McCormick Switzerland for an

undisclosed amount. The acquisition gave Adani Wilmar exclusive rights over Kohinoor’s basmati rice and ready-to-cook, ready-to-eat curries and meals in India. The Adani Group Has been on a tear buying some 32 companies in the past year, valued at about $17 billion, many outside its core coal- and infrastruc ture-related businesses.

Reliance Retail Ltd., a subsidiary of Reliance Industries, announced its foray into the fast-moving consumer goods, or FMCG, business in August, with the aim of developing and de livering high quality products at affordable prices.

“Going forward, companies have to provide quality of products, value for money and robust distribution network,” Mallick said, adding his company is witnessing 50% growth in e-commerce distribution via Amazon and Flipkart.

Participate your Products at International Tasting Competition

alcohol production technologies, as well as of almost all vodka recipes in Russia. The history of this Institute goes back more than 90 years.

Also, our Competition is fundamentally distinctive from similar competitions in that it has a special nomination

“ECO STYLE” for strong alcoholic drinks of the “ORGANIC” standard and strong alcoholic drinks with improved ecological characteristics. In addition, our Competition has a special nomination

“NEW TECHNOLOGY” which assesses not only the taste of alcoholic beverages, but also technological and methodological innovations to ensure the premium safety of strong alcoholic beverages.

Following the results of tasting, we provide information on the best alcohol beverages, which get the reward of our Competition, to the wholesale trade companies. Therefore, with our Competition, you will be able to find potential buyers of your products in Russia.

Dear Colleagues!

The International Competition of Strong Beverages “EURASIA SPIRITS DRINKS” invites producers of strong alcoholic drinks to participate in the Competition which will be held in February 2023 in Moscow.

The International Tasting Competition “EURASIA SPIRITS DRINKS” is fun damentally different from similar strong beverages competitions as it is a profes sional tasting competition that operates in accordance with the requirements of the ISO 8586-2015 standard.

The Tasting Panel of the Competition includes the best tasters of Russia, Belarus, Kazakhstan who have a specific technical education and solid experience in scientific and practical work at factories for the production of strong alcoholic beverages – vodka, whisky, ?alvados, etc. To ensure independent and unbiased work of tasters, the Committee on Regulations involved on the Competition. The Committee on Reg

ulations includes top-managers of strong alcoholic drinks factories, journalists, representatives of wholesale trade compan ies. Therefore, producers participating in our Competition have the opportunity to introduce their products to representatives of wholesale trading companies.

The Competition was founded in 2020. Over this course of time, the leading pro ducers of strong alcohol beverages from 10 countries of Europe and Asia (from Finland to Mongolia) have become participants of the Competition. It is a continental Competition, so each and every year we strive to cover a larger geographical area of the participants. We invited producers from China, Vietnam, Turkey to the EURASIA SPIRITS DRINKS-2023 Competition, and we will be glad if strong alcohol producers from India also take part in our Competi tion.

Drink tasting will be held at the INSTI TUTE OF FOOD BIOTECHNOLOGY in Moscow. This Institute is a developer of

The cost of participation for one sample in the main nomination of the Competition (tasting the taste of drinks) is 200 euros. This amount does not include the cost of shipping the sample to Moscow. Delivery of the sample is paid by the participants themselves. This amount includes the cost of the award if it is received, as well as presentation materials, posting information about the winners and participants of the Competition on popular alcohol portals (websites) in Russia.

For more information on the Competition, please visit our website www.eurasia-spir its.com/en/ or call +7-910-971-28-61 (WhatsApp, Telegram, Viber).

We will be glad to see Indian manu facturers among the participants of the EURASIA SPIRITS DRINKS-2023.

Sincerely, Egor Popov, Competition Director

Saffron : the red gold of Spices

Soybean oil market is estimated to grow at a Steady Pace While reporting a cagr of 5.1% by 2032

During the forecast period 20222032, the soybean oil market is expected to grow at a value of 5.1% CAGR, according to Fact.MR. By the year 2032, the global market for deodorants and antiperspirants is expected to rise to a market valuation of US$ 34 Billion. A clear, yellow vegetable oil derived from soybean seeds is referred to as “soybean oil.” Among other essential nutrients, it is a rich source of proteins, vitamins, plant sterols, and fatty acids. Soybean oil helps prevent osteoporosis, maintain heart health, enhance immunity, lower cholesterol levels, reduce the risk of cognitive impairments, and improve skin and eye health.

One of the key elements affecting soybean oil’s high demand globally is its inexpens ive price. When compared to most other edible oils, such as groundnut, canola, coconut, and olive oils, soybean oil is less expensive. As a result, it has enormous popularity in price-sensitive markets, par ticularly in developing countries. If a con sumer has a health condition like obesity, high blood pressure, or cardiovascular disease, they may add soybean oil to their food. Due to a trend away from ready-toeat (RTE) foods and toward home-cooked

dishes brought on by growing health consciousness, the market for soybean oil is growing.

Soybean oil contains a range of functional properties that enable it to be employed in both food and non-dietary applications, in addition to its health benefits. The food industry uses soybean oil to make margar ine, shortening, potato chips, mayonnaise, whipped toppings, and non-dairy creamers. In contrast, soybean oil is utilized in the non-food industry to create caulk, adhes ive, mastic, biodiesel, plastics, animal feed, and pesticides. However, although soybean oil has many potential health advantages, there may also be some negative effects on the body of the user. Furthermore, the majority of the soybeans farmed in the US have undergone genetic alteration. Many people choose to avoid genetically modi fied organisms due to concerns about their long-term health effects as well as issues like antibiotic resistance and increased allergenicity. During the forecast period, these issues may limit the global soybean market’s expansion.

These insights are based on a report on soybean oil market by Fact.MR.

Striking the balance between health and indulgence with plant-based chocolate

diet that is primarily vegetarian but occa sionally includes meat and fish. BENEO’s latest plant-based consumer survey 2 shows that one in four consumers globally now identify as flexitarians, and Asia is leading the way with 28% of consumers describing their diet as flexitarian 3. This makes them the most important target group for manufacturers of plant-based products to effectively tap into this trend.

“treat” 5, with more than 1 in 3 people worldwide buying chocolate to improve their mood and indulge6 . This makes chocolate an ideal target when it comes to expanding the catalogue of plant-based sweets and confectioneries that are dairyfree.

Christian Philippsen, MD, BENEO, Asia Pacific

In recent years, the plant-based diet has become of interest to many consumers’ nutritional agendas. As of 2021, nearly 1 in 2 consumers across the globe are interested in plant-based foods and beverages 1, signifying the shift from niche to mainstream for this segment of the product market.

The key driving force behind this trans ition can be pinned to flexitarianism — a

Underpinning the surge in plant-based diets and flexitarianism is the rising motivation to eat more healthily, and this includes looking for vegan indulgence options. In fact, 32% of global flexitarians are already buying plant-based sweets4, while another 42% are interested in it.

Following the aspect of an improved diet, besides not containing animal-derived components there is for example also demand for healthier sugar alternatives or clean labels.

Treating your taste buds with plantbased chocolate

Chocolate is the first word that comes to mind when consumers hear the word

Enabling manufacturers to serve this de mand, BENEO has extended its portfolio of specialty rice ingredients. The com pany’s Nutriz range consists of blends of dried rice syrup, rice flour and rice starch. With a light colour and neutral taste, this milk powder replacement is ideal for use in dairy-free chocolate. It also enables the development of plant-based cocoa bars providing a nice taste, good snap, smooth mouthfeel and a good melting behaviour.

Rice has been proving particularly popu lar as an ingredient in the plant-based sec tor: BENEO’s research shows that 7 out of 10 flexitarians see rice as an appealing source for dairy alternatives. 7 Using rice ingredients to develop plant-based chocolate can also be a viable solution to the demand for clean label products, and

rice starch and rice flour score highly in this context: people perceive them as a natural and familiar cupboard ingredient, with 61 and 71 percent of consumers worldwide regarding rice starch and rice flour as natural respectively.8

Catering to long-term nutritional expectations

While consumers these days prioritise health-consciousness, manu facturers must realise that this does not equate to compromising on indulgence.

As demand for healthier plant-based alternatives soars, factors like taste and texture which influence consumers’ purchasing decisions must be kept top-of-mind. Indeed, according to BENEO’s plantbased survey, the aspect “pleasant taste and texture” is top priority (44%) when being asked which factors consumers pay attention when shopping for plant-based alternatives for sweets and bakery. 9 44% of respondents to BENEO’s plant-based survey say that Through strategically leveraging ingredients like those derived from rice to develop healthier bakery and sweet options, manufacturers will be better positioned to cater to consumers’ nutritional expecta tions and ride on the plant-based wave.

Global Plant-Based Survey 2021 - Insites Consulting con ducted an online quantitative survey in July 2021 in Spain, France, Germany, Poland, UK, US, Brazil, Australia, China and Russia: 1000 consumers/ country = 11,990 consumers in total. [48% gives a score of 7 or more on interest in plant-based nutrition N=11990]

BENEO Global Plant-Based Survey 2021

FMCG Gurus: Health and Wellness: Plant for the Planet in 2022, February 2022

BENEO Global Plant-Based Survey 2021 (Filter: Bakery & Sweets Consumers & Flexitarian)

NCA Annual Review: Sweet Insights – State of Treating

The future of chocolate-sugar-gum confectionery

Global Plant-Based Survey

(Filter: Global Dairy Consumers & Flexitarian)

Focus

Global Plant Based Survey 2021 (Filter: Bakery & Sweets Consumers)

Saffron : the red gold of Spices

Saffron is the most valuable medicinal food product because of its import ance in Iran’s agricultural economy. The dried stigmas of the plant Crocus sat ivus (Iridaceae) are processing to produce saffron as a well-known spice which has some other importance in pharmaceutics, food, cosmetics, perfumery, and textile dye-producing industries. Recently, reports about the pharmacological activity of this plant increase its importance in the world. The world’s annual saffron production is estimated around 300 tons per year (Iran produces 76% of total) and also saffron is considered to be the most expensive spice in the world; hence, there are efforts for its artificial production or defraud. Therefore, the quality conservation of saffron needs to certify in the international trade market following international ISO or the Food and Drug Administration (FDA) criteria and standards.

Saffron’s status as the world’s most expens ive spice is a mixed blessing. It bestows super-luxury status which ensures the extra demand that keeps its price high. It entices top chefs to use it in premium priced dishes such as Ferran Adria’s tagliatelle of jellied saffron consommé cut in fine strips and Jordi Roca’s frozen orange mousse with saffron, and makes it a must for the most expensive Diwali mithai.

But it does mean most of us rarely exper ience how good real saffron can be, and oddly accessible too. Many spices require cooking in oil — frying in a tadka, for example, or grinding with oil for a cooking paste — because their essential flavour chemicals are fat-soluble. Saffron contains crocin, which is not a brand-name analgesic, but a chemical that food scientist Harold McGee describes as “a molecular sandwich of one pigment molecule with a sugar mo lecule attached at each end”.

The sugar molecules ensure that crocin dissolves in water, which is why steeping saffron strands in cold water overnight will result in a fine clear gold liquid with faint bitter taste that fades into lingering notes of near-sweetness and fine fresh clean aroma. Saffron’s aroma is often described as hay-like and if you close your eyes when sipping an infusion you can imagine you are in an open field in summer where the heat is drying out a rising fragrance, redolent of both warm earth and sweet herbs and grasses.It is subtle, unlike the harsh attack of spices like cloves and cardamom, but it does need a mediating liquid — saffron eaten on its own is mostly just bitter. McGee notes that a liquid with alcohol or fat in it will also dissolve out the other flavour molecules in saffron, which is why milk heated with it has a richer taste and deeper colour.

Saffron also features in gins like Boudier’s Saffron Gin from France and Old Raj from the UK, both of which claim to be based on colonial Indian recipes. It is also the main ingredient in Kesar Kasturi, the famous heritage liquor from Rajasthan. Yet in the end plain water in which saffron has been steeped, which is what will be served at the ET Awards this Saturday, has a simple elegance that is hard to beat as a sign of real luxury. Saffron’s accessibility also comes from its surprising strength: it may be expensive, yet you need just a few strands to feel it. McGee writes that just one part per million units of crocin in water can make a visible tinge. Saffron will never be cheap and, like all luxury goods, it is very often adulterated. But if you are willing to pay a fair amount, and can find a trusted source — and the best way is just to risk one, and then go back if it’s real — you can get good saffron without needing to mortgage your house.

This is partly due to another paradoxical saffron fact — it is, or can be, one of the most widely cultivable of spices. Many spices come from plants that grow in the tropical zone, where most of India falls, and it is why these are sometimes called the Spice Lands. But the saffron crocus, from which the stigmata are harvested as the spice, grows best in the subtropical zones that surround the tropics and can even, given a sheltered location and mild weather conditions, be grown in fairly cool climates. As a result, saffron’s growing range is very wide. Iran accounts for the most production by far, followed by Spain, but pockets of saffron cultivation are found in unexpected places. The Swiss village of Mund harvests a few kilos a year and the town of Saffron Walden not far from London commem orates in its name a historical tradition of growing saffron, though this no longer takes place. German migrants are said to have taken saffron to the US where the com munity known as the Pennsylvania Dutch (from Deutsch) were known for growing and using it.

The saffron crocus is tricky to grow, but the real constraint with saffron is the harvest ing. The crocus blossoms for just a day and must be picked at once for the saffron to be

at its best. The flowers are so delicate that it must be done by hand, and it is backbreak ing labour. The cost of this is so high that many places which could grow it have given up. Yet the prices are tempting and saffron’s history is full of examples of places that started growing it, but gave up when extra supply brought prices down. This subtrop ical origin of saffron is why Kashmir is the only place in India to grow it. It also points to another curious fact. Despite its niche cultivation in India it is associated with Hinduism (and other religions) across the country, and this in turn has led to its associ ation with strongly nationalistic politics of a certain kind. Yet this saffron label — which is probably used by opponents of such politics as much or more than its proponents — comes from a plant whose Indian history is relatively recent.

Saffron’s exact point of origin is not clear, but it was probably in the Eastern Mediter ranean, with Crete and other neighbouring islands being one plausible location. The Minoan civilisation that flourished there depicted saffron’s growth and use in fres coes on its palace walls. Since the volcanic eruptions and tsunamis that destroyed these palaces can be dated, saffron’s use can be put as far back as 1500-1600 BCE. A painting on Santorini showing a goddess using saffron to heal a foot injury may be the earliest known depiction of a particular plant being used for medicinal purposes. In the millennium that followed, saffron seems to have made its way East across Asia, maybe reaching Kashmir between 700-500 BCE, though some sources suggest its cultivation started centuries later. It is quite possible it was imported before it was grown — Andrew Dalby points out in ‘Dangerous Tastes’, his history of the spice trade, that India was as much a consumer of expensive imported commodities like spices as much as it exported them.

Trade always flows both ways and India’s position, between the spice islands of Southeast Asia and the spicehungry West, had made it rich and ready to consume expensive commodities. There was also an interest in growing new, potentially useful plants. Dalby quotes from an edict of Emperor Ashok, in the 3rd century BCE, recording how “medicinal herbs, suitable for plants and animals, have been imported and planted wherever they were not previously available”. Ashoka was a Buddhist and one tradition from Kashmir ascribes the intro

duction of saffron to the Buddhist monk Madhyantika.

Another aspect of India’s tradition of importing plants is how we seem pragmatic ally ready to substitute a traditional product with a more efficient new one. Chillies were probably substituted for long pepper, a similar-looking but more perishable spice, and potatoes for tubers such as various yams which didn’t grow as easily or needed more processing. And this suggests one possibility for how foreign saffron was so quickly absorbed into the Indian tradition, by substituting with turmeric.

Turmeric’s history in India is truly ancient, used in medicine, cooking, religious rituals and even dyeing cloth (though other yellow pigments were also used for this, like the urine of cows fed with mango leaves). It has never ceased to be esteemed, but it is not subtle in its taste, as saffron is, and it is also very cheaply and easily available. Perhaps expensive, imported and subtle saffron was preferred by kings, priests and merchants as a refined alternative to humble, harsh and simple turmeric. Luxury comes from both intrinsic and perceived factors and saffron has always been able to master them all.

Health Benefits

• Protects against cancer: Saffron contains a dark orange, water soluble carotene called crocin, which is responsible for much of saffron’s golden color. Crocin has been found to trigger apoptosis [ programmed cell death] in a number of different types of human cancer cells, leukemia, ovarian carcinoma, colon adenocarcinoma, and soft tissue sarcoma. Researchers in Mexico who have been studying saf fron extract have discovered that saf

fron and its active components display an ability to inhibit human malignant cells. Not only does the spice inhibit cells that have become cancerous, but it has no such effect on normal cells and actually stimulates their formation and that of lymphocytes [immune cells that help destroy cancer cells].

• Promotes learning and memory reten tion: Recent studies have also demon strated that saffron extract, specifically its crocin, is useful in the treatment of age related mental impairment. In Japan, saffron is encapsulated and used in the treatment of Parkinson’s disease, memory loss and inflammation.

• In delayed puberty: In under developed girls, saffron has an overall stimulant effect. A pinch of saffron crushed in a table spoon of milk is useful to stimu late hormones and bring about desired effect.

• To increase vitality: In low libido saf fron aids as a sexual stimulant and can be consumed in a dose of a pinch in a glass of milk at bed time.

• In patchy baldness: Saffron mixed in liquorice and milk makes an effect ive topical application to induce hair growth in alopecia.

• Protection against cold: Saffron is a stimulant tonic and very effective to treat cold and fever; saffron mixed in milk and applied over the forehead quickly relieves cold.

• Food Additives: Saffron is an excel lent replacement for synthetic food additives- for eg: instead of FD and C yellow no 5: a synthetic food coloring agent that is a very common allergy trigger, Saffron’s glorious yellow could be an acceptable hypoallergenic choice.

[ By Aakansha Singh ]

g lobal Food Processing i ndustry d eepens t ies with i ndia t hrough anutec i nternational Food tec i ndia

& socio-cultural requirements as well as relaying the Food Industry’s concerns to Shri Prahlad Singh Patel, Hon’ble Minister of State (MOS) for Ministry of Food Pro cessing and Jal Shakti of India.

Conferences & seminars at the 16th ANUTEC

India’s largest International Exhibition for Food & Drink Technology - 16th ANUTEC – International FoodTec In dia 2022, came to a successful conclusion with over 21000 unique visitors with over 450 Exhibitors from 52 countries along with a series of seminars, workshops and full house conferences discussing sustainability of food industry challenges & solutions, food wastage, nutritional value of food, policy makers’ involve ment - to a broader audience, thus making the conversations more engaging and wider in scope. The Expo was marked by the presence of high-profile dignitaries, from ministers to associations and media from Food Processing Industry and saw various industry bodies discuss innovative solutions suiting to India’s agroclimatic & socio-cultural requirements.

Inaugurating 16th ANUTEC – Interna tional FoodTec India 2022, Shri Prahlad Singh Patel, Hon’ble Minister of State (MOS) for Ministry of Food Processing and Jal Shakti of India underlined the need of right techniques & machines for food processing sector said “Reducing compliance is important but alone it will not suffice to ensure the growth of Food Processing Sector, as there is also an urgent need to adopt the right techniques and momentum for processing our farm outputs particularly items like fruits and vegetables with short shelf life. Happy to experience the Innovative technologies at the display that will help create a modern infrastruc ture which can help in efficient supply

chain management across MSME large and small segments. We will do all that we can to simplify the food policy and support the Food processing Industry.”

Commenting on the success of 16th ANUTEC, Mr. Milind Dixit, Managing Director, Koelnmesse India YA Trade Fairs said “Not only did we have an increased number of visitors, but 16th ANUTEC also had many success stories, UNIPACK En gineering Private Ltd closed a bulk order from a single customer, Siddhivinayak Agri Processing Pvt Ltd announced a joint ven ture with its Netherlands partner Kuipers for their engineering division business. And success stories are still pouring in.”

The Event witnessed participation from leading domestic players including Heat & Control, Clearpack, Syntegon, Hassia India Pvt Ltd, Mamta Machinery, Nichrome, Kanchan Metals, Vedic Pac Systems, Keron Food Processing Technologies, etc. The conferences also saw various industry bodies discuss innovative solutions suiting to our agroclimatic & socio-cultural requirements as well as relaying the Food Industry’s concerns to Shri Prahlad Singh Patel, The event witnessed participation from leading domestic players including Heat & Control, Clearpack, Syntegon, Has sia India, Mamta Machinery, Nichrome, Kanchan Metals, Vedic Pac Systems, and Keron Food Processing Technologies, among others. The conferences also saw various industry bodies discuss innovat ive solutions suiting to our agroclimatic

• ‘Central Government’s Ministry of MSME Schemes and Support to Food Industry’ organized by Chamber of Advancement of Small & Medium Businesses (CASMB) on Day 1, where Praful Umbre, Assistant Dir ector (Grade-II), Office of Develop ment Commissioner (MSME) spoke about the growing MSME sector in India and discussed measures to strengthen it further. Umbre also high lighted the benefits and financial & training support that the Government of India extends to the MSME sector.

• ‘Intelligent Intralogistics - Experience The Flow’ by Siemens conducted by Ashwinkumar Inamdar, manager of business development, Siemens on Day 1, was aimed at enhancing know ledge about the need for digitalization or a digital twin. He shed light on the problems faced by manufacturers, such as the changes or disruptions in technology brought about by artificial intelligence and robotics.

• ‘Star Awards & Conference’ starting off with a talk on ‘Packaging at Cross roads’ organized by IFCA on Day 2, concluded with the awards ceremony – ‘IFCA Star Award’ a prestigious award for the flexible packaging and carton packaging industries that serves as a platform for encouraging creativity and drive continuous im provement.

• National Seminar on ‘Sustainability of Food Industry Challenges & Solu tions’ hosted by All India Food Pro cessors Association on Day 2 focused on technical and policy requirements that can elevate the Indian food industry to global benchmarks. While raising Industry’s concerns & chal

lenges to Shri Prahlad Singh Patel, MoFPI, Dr Subodh Jindal, immediate past president, AIFPA highlighted “We request the government to help by letting adjudications take place within the state of registration of the entrepreneur that will give him more time to attend to production rather than running to distant locations and getting stressed under unnecessary harassment and exploitation, which kills sustenance.”

This was followed by a panel discussion on ‘Ease of Doing Business’ chaired by Dr. Prabodh Halde, Chairman, West Zone-AIFPA & head-Technical Regulatory Affairs, Marico, which discussed the need for adequate training and benefits of the right policies & measures required for an optimal business operation.

‘Technical session’ organized by FSSAI, chaired by Dr.Ravishankar CN, director and vice-chancellor, ICAR – Central Institute of Fisheries Education, Ministry of Agriculture & Farmer Welfare, Govt of India, focused on consumer quality and brand building tools. M.A Tejani, former president, AIFPA & managing director, Gits Foods Products spoke about the chal lenges of extended producer responsibility (EPR) & central ground water authority (CGWA) issues.

‘Plant-based: A Canvas for Innovation, a conference by Innova Market Insight on Day 3, focused on innovation in the plantbased sector. Talking about the myriad ways how brands could garner and retain the interest of Indian consumers, Padmaja P.B., Research Analyst presented major in sights and identified future trends to drive this ever-evolving category.

Concurrent events

• Guided Factory Tour – It provided a live technical demonstration of the latest technology and innovation in the food & beverage processing and packaging industry. The tour displayed live and running equipment on the exhibition show floor. It was aimed at giving buyers a feel of visit ing factory premises, evaluating and experiencing the live machine, and gathering technical insights from the experts of the respective booth.

• Packaging Theatre – Innova Market Insights displayed India’s top trends and concepts in sustainable and

innovative packaging by setting up product examples to inspire manufac turers to develop their own innovat ive packaging. Bhushan Patil, lead consumer insights, Innova Market Insights added, “The aim is to drive packaging innovation, and as well as approach them in terms of helping them develop their brand and their packaging.”

Having asked about his experience at the event, Michiel van Erkel, agriculture counselor, Council General, Netherlands Embassy, shared, “I think it’s very impress ive to see the size of the exhibition and the number of companies being repres ented here. You see a lot of high-quality equipment being exhibited. I’m impressed. Overall, a very positive atmosphere with a lot of companies, and fruitful discus sions with the audience. So yeah, positive overall.”

Talking about the arrangements and the footfall at the exhibition, Uday Kshirsagar, managing director, PIAB commented, “Coming here made us feel that we are on the right track. We are focussed towards understanding the fast-changing dynamics in the market and getting along with it and delivering at that level the output which is in sync with our five-year plan,”.

Anant Chitale, Chitale Group said, “I think ANUTEC – International FoodTec India has been a grand success. This is a really big event after a long time, and it’s good to see and meet a lot of people here. When you visit such kinds of events, you meet a lot of people on one platform, which would otherwise take months to visit. Apart from the meeting, you also learn about the latest trends and ways to grow your business”.

Sunil Kumar Marwah, CEO, Sector Skill Council for food Processing FICSI, said, “I think the ANUTEC and ANUFOOD are taking place at the right time; with the industry getting restarted in the positive frame of mind, such an event is most wel come. I could see so many new things, new machinery, and foreign suppliers display ing their solutions. This is a constant pro cess, a new technology means efficiency, effectiveness, and cost reduction”.

The event was supported by the All-India Food Processors Association (AIFPA), As sociation of Food Scientists & Technolo gists of India (AFSTI - Mumbai), Chamber for Advancement of Small and Medium Businesses (CASMB), Indian Flexible Packaging & Folding Carton Manufactur ers Association (IFCA). www.anutecindia.com

demand for food ingredients in india may rise 6.7% till 2029

India a global hub for food ingredients, considering the changing geopolitical scen ario in the background of the pandemic.

“In the next 30 years, the world will add over 1.5 billion people, and we all know who are going to feed this population. Food security is also an issue where India can easily become the food factory of the world,” Nilesh Lele, President, Chamber for Advancement of Small and Medium Businesses (CASMB) said.

The demand for food ingredients and high-quality packaging has gone up in the post pandemic time in India said industry executives. The India food ingredients market, currently estimated at $1584.08 million, is projected to grow at a CAGR of 6.7% till 2029, said ana lysts at a food ingredient, packaging & processing industry show called Fi India & ProPak India. Increasing use of food ingredients coupled with growing readyto-eat and convenience foods has led to the surge in demand, they added.

The COVID-19 pandemic accelerated a significant shift in food habits, including consumer buying preferences, consumption patterns and overall behaviour. Greater awareness of the possible health problems related to foods has led to the growth of demand for health and wellness products and ingredients, they further said. Yogesh Mudras, managing director, Informa Mar kets in India , the organisers of the show said, “The Indian food industry is poised for exponential growth, currently growing at a CAGR of 11%, with a projected output of $535 billion by 2025. This high-growth and high-profit sector has emerged due to

its immense potential for value addition, particularly within the food processing industry.”

“Consumers’ awareness of ingredients, changing food habits, consumption patterns, low production costs, and ever-changing diet fads, food preferences and hygiene aspects of food packaging have significantly contributed to the boom in food and health ingredients, processing, and packaging industries,” he added.

Through the Ministry of Food Processing Industries (MoFPI), the Government of In dia, is taking steps to boost investments in the food processing industry. The govern ment has continued the umbrella PMKSY scheme with an allocation of ?4,600 crore till March 2026 for the sector. The Indian food processing industry accounts for 32% of the country’s total food market, and is ranked fifth in terms of production, consumption, export and expected growth, industry officials said. Talking about the food ingredients industry, Dr. Alok Kumar Srivastava, President, Association of Food Scientists & Technologists India (AFSTI) said , all stakeholders must help to make

“The agriculture and food industry in India is valued at around $450 billion and growing at 12-14%, much faster than the economy,” he added.

The India packaging market was valued at $81.07 billion in 2021, and is expected to reach $204.81 billion by 2025, registering a CAGR of 26.7%, industry officials said. Packaging is one of the high growth indus tries in India and growing at 22-25% per annum and is becoming a preferred global hub for the packaging industry, they added. According to Alessandro Liberatori, Trade Commissioner, Italian Trade Agency the importance of packaging has been realised during the pandemic due to emphasis on health and hygiene.

Analysts said India was experiencing the emergence of health-conscious consumers leading to a structural shift in food pref erences and purchase decisions. And, this would cause significant growth across cat egories, with healthy snacking propelling market expansion, they added.

The Hindu

nestlé explores emerging technologies for animal-free dairy proteins

Nestlé, announced that it is explor ing emerging technologies for the development of animal-free dairy protein-based products. This move complements investments the company has made in plant-based meat and dairy alternative offerings over the years to meet the growing consumer demand for nutritious, more environmentally friendly diets that also taste great.

Nestlé will pilot a novel product through the company’s newly established U.S. R+D Accelerator, bringing it to the U.S. market later this year as a test-and-learn. The product is made with animal-free protein from Perfect Day. According to Perfect Day, the protein, made through precision fermentation, is identical to the whey protein found in cow’s milk, offers good nutritional and functionality benefits that is suitable for vegans and is lactosefree.

The product was developed by Nestlé R&D teams in Switzerland. With expert ise in both great-tasting nutritious dairy and plant-based dairy alternatives, Nestlé is well-equipped to deliver a relevant consumer solution in this emerging space in collaboration with start-ups and other external partners.

Heike Steiling, Head of Nestlé’s Devel opment Center for dairy products: “As the world’s largest food and beverage company, delivering foods and beverages that are good for people and the planet is a priority. We are exploring emerging technologies that can lead to anim al-friendly alternatives that are nutritious

and sustainable, without compromising on taste, flavor, and texture. Bringing together our unmatched R&D expertise, innovation capabilities and scale, we are working to develop and test novel animal-free dairy protein-based products to complement our wide-ranging portfolio of plant-based alternatives.”

The recently created U.S. R+D Accelerator is focused on identifying opportunities and aims to bring highly differentiated product concepts to the market in only six months.

“We are excited to pilot Nestlé’s first animal-free dairy protein-based products through our U.S. R+D Accelerator,” said Joanna Yarbrough, head of the R+D Ac celerator. “While this category is still very young, we know consumers are looking for products that have a reduced environ

mental footprint, and we are evaluating this avenue as a future growth opportunity for our business.”

Dairy products remain an important part of Nestlé’s portfolio and provide essential nutrients, especially for young children, while milk production contributes to the economic livelihoods of farmers globally. Therefore, Nestlé continues to explore solutions and technologies to make dairy more climate friendly.

Through investing in initiatives to reduce the carbon footprint of dairy, launching more plant-based dairy alternatives, while exploring emerging technologies for anim al-free dairy proteins, Nestlé will be able to transform its portfolio as a part of its broader commitment to provide food that’s good for people and the planet.

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meala’s Functionally charged Proteins clean up labels in meat alternatives

Alt-Meat Makeover

MEALA’s solution is produced using nat urally occurring biocatalysts, enabling it to function as an exceptional methylcellulose replacer. Its platform works with a versatile range of plant proteins, creating from them a stable hydro-gel when heated, but without changing its behavior when cooled. The Meala’s platform can be easily integrated into CPG products through existing manu facturing lines.

Start-up Meala FoodTech Ltd. is breaking new ground in cleaning up labels in meat analogs using veggie protein. Meala’s proprietary platform creates functionally activated proteins designed to be a 1:1 replacement for methylcellulose and other hydrocolloid and gums widely used in meat alternatives as binding and gelling agents. Meala’s multi-functional proteins vastly improve the texture of meat alternatives to more compellingly mimic the organoleptic qualities of real meat.

While the plant-based category continues to gain momentum, alt-protein food formu lators still struggle to raise the clean-label and mouthfeel of their products up to par with traditional animal-based counterparts. Currently, popular meat alternatives such as veggie burgers and sausages typically contain a long list of ingredients, some with complex chemical names unfamiliar to consumers. This renders them as “ul tra-processed” products and risk rejection. One of the more popular of these is methyl cellulose. Methylcellulose (food additive E461) is a water-soluble polymer that has been chemically modified from natural cellulose. It appears in a broad scope of meat, dairy, and egg analogs as a thickener, emulsifier, binder, stabilizer, and gelling agent. It gels when exposed to heat, giving a more meat-like sensation but returns to its viscous state when cooled. As plant-based proteins have low water retention capacity and can’t bind, hydrocolloid like methyl cellulose are essential.

Most meat alternatives on the market contain veggie protein (usually soy) combined with water, methylcellulose, additional stabilizers, flavors, colors, and fat and at large fail to meet the cleanlabel standards today’s consumers’ demand. But more than that, they still don’t quite hit the desired meat–like sensation.

Hitting the clean label spot

Most meat alternatives on the market con tain veggie protein (usually soy) combined with water, methylcellulose, additional stabilizers, flavors, colors, and fat and at large fail to meet the clean-label standards today’s consumers’ demand. But more than that, they still don’t quite hit the desired meat–like sensation.

“If you break down the ingredients list of a real meat burger, its composition will be meat, fat, some carbohydrates, spices, salt and pepper,” explains Hadar Razmovich, CEO and co-founder of Meala. “Our vision is for plant-based alternatives to sport a similar short list of simple, recognizable ‘home kitchen’ ingredients while delivering the same full-bodied flavor and texture of real meat.”

“In lab trials, our product demonstrated superior water retention capabilities and gelation properties,” asserts Liran Gruda, CIO, chef, and co-founder of Meala. “It ex hibits a more fat-like quality when infused into meat analogs, tendering a juicier and more succulent bite. Meala is an all-en compassing solution that can replace not only methylcellulose but a whole system of stabilizers that are commonly used. It significantly improves texture in meat analogs, with no aftertaste yet with a nicely ‘polished’ label.”

First target: alternative meat Meala’s products will appear on an ingredi ent panel simply as a protein, such as pea or soy, and makes up roughly 4% of the end product. The company reveals that its protein has already passed proof-of-concept trials in plant-based burgers, kebabs, dumplings and similar meat analogs man ufactured for alternative meat producers and food service. Meala will focus on this sector before expanding to dairy, fish, and egg alternative products.

“Some of the leading plant-based meat brands sparked a true revolution with products that much more closely imitate ‘meaty’ textures and flavors,” admits Amir Zaidman, Chief Business Officer of The Kitchen FoodTech Hub. “Unfortunately, it is challenging to replace additives con sumers do not want in their foods. We are extremely excited about Meala’s break through B2B platform and the possibilities it opens for plant-based brands. We believe this can be a giant step in making plantbased foods the standard.”

http://www.mealafood.com/

PROCESSING

mondi seals mono-material bacon Packaging

• Mondi has collaborated with Austrian bacon producer Handl Tyrol to provide a new mono-material polypropylene (PP) high barrier packaging solution for bacon

• The eye-catching ‘wood effect’ film ensures safe vacuum packaging and offers excellent protection to prevent food waste

Mondi, a global leader in sustain able packaging and paper, has helped Austrian food company Handl Tyrol to wrap their bacon in an eye-catching solution that will contribute to a circular economy by keeping materi als in circulation.

The mono-material polypropylene (PP) film is recyclable in existing recycling streams for mixed polyolefins and keeps the bacon fresh, providing a ‘second skin’ that seals securely with both a high-bar rier top and bottom film. The packaging has been designed to look like a wooden chopping board, providing instant on-shelf appeal and brand recognition.

Working closely with Handl Tyrol, Mondi employed its collaborative EcoSolutions approach to ensure the packaging is best for the manufacturer, product, end user and environment. The mono-material PP pack aging was also shortlisted for the Green Packaging Star Award 2022.

Daniel Maier, Head of Procurement, Handl Tyrol says: “This packaging is certainly eye-catching, while providing excellent product protection. It works within existing recycling guidelines for retailers across

Europe and is a great example of more sustainable packaging with no comprom ises: it still provides the highest level of food protection which of course is always our priority.”

Jan-Mark Wilke, Business Development Manager, Fresh Food for Consumer Flexibles, Mondi says: “33% of the world’s food is lost or wasted every year – and this accounts for 7% of GHG emissions[1]. Sustainable packaging can play a vital role in minimising food waste. It reduces the environmental impact of the food industry

by preventing food from spoiling before it reaches the table. With our mono-ma terial PP packaging for Handl Tyrol, we have been able to deliver another fresh food packaging solution that protects the product effectively and can be recycled into existing recycling streams for mixed polyolefins. On top of that, it has an impactful design that incorporates the packaging and reflects the consumer use.”

[1] https://www.mondigroup.com/media/12983/ reduce-food-waste-infographic-by-mondi.pdf

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STARTING FROM R

500

all set for more diverse coating at higher throughputs

Global consumer demand for higher volumes, and more diverse convenience food stimulated Marel to develop its new 1000mm Coating Line. The Covid-19 crisis accelerated this process, causing sudden market trends such as increased dining at home and more takeaways. Convenience food is, therefore, even more sought after than ever before. Marel’s new 1000mm modular Coating Line is the best possible solution to fulfill any demand for the widest range of top quality products at high volumes.

More products; more differ ent products; mix and match products; fast-swapping from product type to product type; all these requirements only go to show that today, convenience food processors are chal lenged to offer greater production flexib ility. They are asked to make a multitude of product types, all at higher throughputs than allowed by their existing solutions. Pressure from the market means down ward pressure on labor and production costs. In addition, consumers accept only high-quality convenience food on their plates. Processors were having a hard time finding the right coating solu tions that could deliver on the promise, fulfilling all requirements. That is until now! Marel’s new 1000mm Coating Line ticks all boxes. Its high-quality coating abilities are unequaled in the market, be it homestyle, tempura, coarse or bread crumb.

1000mm components

To enable higher throughput, the new 1000mm Active Flour Applicator, Active Batter Applicator and Active Tempura Applicator feature wider belts and more robust, fail-safe designs. These systems lay the perfect foundation for a good-looking end product, thanks to an unrivaled even coverage of both the top and the bottom of the products, virtually without belt marks. The most distinctive components in the new 1000mm line are, however, RevoC rumb and RevoBreader.

RevoCrumb gives supreme control over crumb distribution for accurately coated products. Using a unique crumb-manage ment system, the RevoCrumb separates the coarse from the fine crumb and allows the independent adjustment of both top and bottom layers, ensuring optimum, all-round coverage.

RevoBreader features both flatbed and drum breader modes in one enclosure, allowing a quick and easy switch between homestyle products and standard coated products. The RevoBreader’s unique drum size gives a flaky homestyle texture that is second to none, perfect for both for retail and QSR restaurants.

Your end product is our starting point

When planning a 1000mm Coating Line, it’s vital to start with the end products in mind. Each end product may require its own specific setup. To meet these needs, Marel’s modular 1000mm Coating Line includes various building blocks. By allow ing different combinations of modules, this flexible line can create a wide variety of end products. For quick change-overs from one product type to another, modules can be added, taken out or replaced by other modules. The final set-up of a 1000mm

Coating Line in a processing plant depends largely on the end product. The double RevoBreader set-up is ideal for bone-in bulk products such as homestyle chicken wings, for example. The first RevoBreader acts as a pre-duster. The pre-dust coating is applied in drum mode and reaches every crevice in ‘wrinkled’ products, such as wings. It distributes bulk product evenly over the belt, avoiding the need for manual labor. An Active Tempura Applicator and a second RevoBreader – this time for dry coating in drum mode – complete the coating process.

Wider range

Changed market conditions caused pro cessors to ask Marel for higher capacity convenience food-producing systems with at least the same coating quality as the 600/700 lines. That is why Marel’s new Coating Line is 1000mm wide, allowing the increased throughput. What is more, coating loss is virtually non-existent and the working environment clean and free from dust, pollution and allergens. Com pared to a 700mm line, Marel’s 1000mm line will require a minimum of additional floor space.

Full control

When combined with Marel Convenience

Line Software, the Coating Line gives even more control over the coating process. The process depends less on operators and allows data-driven decisions to be made for the achievement of optimal equipment uptime. Data from the processing line is collected and analyzed to give full insight into production. Enhanced process control will significantly reduce potential product recalls and costly customer claims for off-spec products. Once line efficiency has been optimized, processors can then realize their full production potential, thereby

increasing profitability.

Full 1000mm Convenience Line

The new 1000mm Coating Line is the final link completing Marel’s full 1000mm Convenience Line. It fits in perfectly with RevoPortioner 1000 and existing 1000mm fryers and ovens. Marel always has a state-of-the-art solution available for the production of burgers, schnitzels, chicken wings, nuggets or popcorn.

www.marel.com/

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nanotechnology in Food Packaging

Nanotechnology is one of the most promising scientific fields of research in decades; it has the potential to revolutionize the global food system. Demand for safe food products represents crucial challenges for the food-packaging industry with the idea to design and produce novel packaging solutions able to maintain the safety and quality of products. In this chapter, some of the most relevant applications and challenges of nanotechnology in the field of food packaging are discussed, including nanocomposites that enhance the barrier properties of the packaging film, nanoparticles as potent antimicrobial agents, nanosystems for controlled delivery, and nanosensors and nanomaterial-based assays for the detection of food relevant analytes (gasses, small organic molecules, and food-borne pathogens). Risk assessment and safety concerns with respect to food research have also been highlighted. Being nanotechno logy still a relatively new technology, there are safety concerns, which are attracting attention to international regulations to make safer the acceptance of this tool by the industry and consumers.

Organic (natural products such as protein, carbohydrate, fat), inorganic (metal and metal oxide), and a combination of these two (nano clay) nanoparticles are gener ally incorporated in a polymer matrix to improve the functional properties of pack aging materials. Enhancement of vapor and gas barrier properties by the incorporation of nanofillers, antimicrobial properties of nanocomposite films, nanosensors-based smart packagings are some ways by which nanotechnology can improve the quality and safety of foods through packaging. With tremendous benefits, nanotechnology also has some hazards that should be con sidered before utilizing them in our daily usage. Nanoparticles show different prop erties as compared to their bulk counter parts. Reduced size and increased surface area per unit volume, migration of nano materials into the food from a package, and consumer exposure to nanoparticles may cause potential health hazards.

Nano-antimicrobials

Foods are highly susceptible to spoilage making them unacceptable for consumers. Food packaging is the critical point in proper handling and maintenance of food quality. Tradi tional food packaging has four basic functions: protection or preservation, containment, convenience, and com munication. Improvements are made in these basic functions to design improved, active, and smart packaging. Passive or traditional food packaging is nowadays turning towards active or innovative food packaging by incorporating the use of nanotechnology to produce clever, inter

active, and responsive food packaging with improved functionalities. Nano technology is an emerging discipline of fabricating, manipulating, characterizing, and producing materials at the nano-level (1–100 nm). Nanomaterials and edible coatings added with nanoparticles are more advantageous than conventional packaging materials in providing better preservation and quality maintenance of food products. Nanoparticles can modify the physical and mechanical properties of packaging polymer by improving their strength, durability, flexibility, barrier, and reusing properties.

Food spoilage by microbes is a vital issue which food industry is facing and is more relevant in a scenario when world is facing food shortages. Usage of metal and their oxides as antimicrobial is a common phenomenon in food and food packaging. Using inorganic nanoparticles of these metals and metal oxides, strong antimicrobial activity can be achieved in low concentrations while providing more stability in extreme conditions. The extremely reactive nature of nanomaterials over their macroscale counterparts is due to the high surface to volume ratio. An an timicrobial packaging is actually a form of active packaging which inhibits or retards the microbial growth that may be present on food surface. Several nanoparticles such as nanocopper oxide, nanosilver, nanoti tanium dioxide, nanomagnesium oxide and carbon nanotubes can be used as antimicro bial agents in packaging. Nanoengineered surfaces are one of the efficient agents to suppress the growth of microbes and enhance the quality and safety of the food. Some of the nano antimicrobial agents are used in combination where two or more antimicrobial particles provide synergistic effect. For instance silver combined with

titanium dioxide and carbon nanotubes ef fectively combat E.coli and Bacillus cereus spores. The production of reactive oxygen species (ROS) by nano TiO2 is detrimental to pathogenic microbes making it an effect ive antimicrobial.

Nanocomposites

Numerous nanoparticles such as SiO2, clay and silicate nanoplatelets and carbon nan otubes are reinforced into the polymeric matrix to give Nanocomposites. These nanocomposites provide low permeab ility to gases and hence improve barrier properties, and temperature and moisture resistance of the packaging. Utilization of Carbon nanotubes facilitates the elimina tion of CO2 or assimilation of unpleasant flavours. Nano clay in the nanocomposite, used for production of drink bottles and other food packaging materials, signific antly enhances the gas barrier features and thereby inhibits oxygen and moisture from diffusion, drink destabilization and spoilage of food material. The incorpor ation of nano clay particles into ethylene vinyl alcohol (EVOH) and Polylactic acid (PLA) improves the oxygen barrier result ing in improved shelf life of food product. They typically contain up to 5% w/w clay nanoparticles providing 80-90% reduc tion in permeability. Clay layers present as reinforcement make the diffusive path more torturous and hence improvement in barrier properties. Due to nanoscale size particles dispersed in polymer matrix, nanocomposites also improve mechanical, thermal, and physio chemical properties. These are being used for manufacture of beer, edible oils and carbonated drinks bottles and films.

Nano starch

Starch is a complex polysaccharide made up of two polymers, amylose, and amyl opectin. Nano starch is prepared by the breakdown of starch granules using various physical and chemical treatments. Starch nanoparticles have at least one dimension smaller than 300 nm and a high surface area per unit volume. Starch nanoparticles are also known as starch nanocrystals, are found to be used as nanofillers in compos ites to improve strength, flexibility, biode gradability, water impermeability, thermal and barrier properties.

Protein nanoparticles

Proteins-based nanoparticles are used in

food packaging to enhance the strength and barrier properties such as water barrier properties. Peanut protein nanoparticles were found to improve the strength, temperature resistance, and moisture barrier properties when incorporated in protein-starch-based biocomposites. Zein nanoparticles improved the mechanical and moisture barrier properties of whey protein isolate-based films.

Chitosan nanoparticles

Chitosan is a polysaccharide derived from chitin, found in the cell wall of fungi, exoskeleton of arthropods, and crustaceans. Chitosan is environmentally friendly, non-toxic, and has excellent antimicrobial properties which make them potential nanoparticles to be used in packaging. Chitosan improves the gas and moisture barrier properties when added into a bio degradable polymer such as polylactic acid films. Chitosan nanoparticles can effect ively improve the physical, mechanical, and barrier properties of biocomposites film. They also improve the antimicrobial properties (due to the chelation effect and ionic interactions between nanoparticles and bacterial cell surface that reduces the nutrition transport and causes cell death) as well as the moisture impermeability due to the hydrophobic nature, formation of hydrogen, and covalent bond between chitosan nanoparticles and biopolymer which reduces the rate of moisture diffu sion.

Application of Nanotechnology in Food Packaging

Nanotechnology is the science of very small materials that has a big impact in food industry including packaging. A variety of nanomaterials such as silver nan

oparticle, titanium nitride nanoparticle, and nano-titanium dioxide, nano-zince oxide, and nanoclay are introduced as functional additives to food packaging [7]. Nano technology enabled food packaging can be divided into three main categories.

Improved packaging: Nanoparticles are mixed with polymer chain to improve the gas barrier properties, as well as, temperat ure, humidity resistance of packaging. Нe use of nanocomposite in contact with food is approved by United States Food and Drug Adminstration.

Active packaging: Нe use of nanomaterials is helpful to interact directly with food or environment to allow better protection of the product. Several nanomaterils like nanocopper oxide, nanosilver, nanoti tanium dioxide, nanomagnesium oxide and carbon nanotubes can provide antimicro bial properties. Presently, the use of silver nanoparticles as antibacterial agents in food packaging is increasing.

Intelligent/smart packaging: It is designed for sensing biochemical or microbial changes in the food. It can detect spe cLfic pathogen developing in the food or specLfic gases from food spoiling. Some smart packaging has been developed to use as tracing device for food safety. Currently, Nestle, British Airways and MonoPrix Super market are using chemical sensors, which can easily detect color change.

Benefits of Nanotechnology in Packaging

Several types of nanosensors used in the food packaging industries include nanopat icles based sensors, electronic noses, array biocensors, nanocantilevers, nanoparticle in solution, and nano-test strips. Packaging with nano-sensors is useful to trace the

external or internal conditions of food products, pellets and containers through out the food supply chain. Nanosensors in plastic packaging can detect gases in food when it spoils and packaging itself changes the color to alert the consumer. Further, film packed with silicate nano particles can reduce the flow of oxygen into the package and leaking of moisture out of package can keep the food fresh. It can prevent the growth of mould in side the refrigerator. Sensors have been developed to detect Escherichia coli contamination in packaged foods.

Nanotechnology can reduce the pack aging waste associated with processed foods and also support the preservation of fresh foods and thereby extending their self-life. Нe current technology can detect the microbial pathogens in food products in 2 to 7 days. In addition, it is used for detection of toxin, pesticide, and spoilage. Nanotechnology would be used to man ufacture smart packaging for extending shelf life of the product and enable it to transport even further. Smart packaging containing nanosensors and antimicrobials is being developed to detect food spoilage and release Nano antimicrobials to extend shelf life, enabling supermarkets to keep food for even longer periods before its sale. Attempts should be made to develop low cost packaging by using nanotechno logy.

Nanotechnology and Food Safety

Food safety is a growing public health concern of global significance. Foodborne

safety can be gathered from the articles of . Application of nanotechnology in organic food products requires precau tion, as little is known about their impact on human and environmental health. Standard test procedures are required to study the impact of nanoparticles on living cells and evaluation of potential health hazards related to human exposure to nanoparticles. Further, it is imperative to test nanoparticles in foods before they are released in the market for human consumption. It is widely believed that in near future, nanotechnology derived food products will available increasingly to consume worldwide.

“Nanotechnology can reduce the packaging waste associated with processed foods and also support the preservation of fresh foods and thereby extending their self-life. Нe current technology can detect the micro bial pathogens in food products in 2 to 7 days. In addition, it is used for detection of toxin, pesti cide, and spoilage.

microbial diseases account for about 20 million cases annually in the world. Нe primary objective of food safety is to assure that food will not cause any harm to the consumer when it is prepared and/ eaten. It is important that all foods must be protected from physical, chemical, and biological contamination through pro cessing, handling and distribution . Nano technology has brought revolution in food industry as it has several application in all areas of food science, from agriculture to food processing to security to packaging to nutrition and neutraceuticals. It extends the shelf life, enhances food safety and reduces packaging waste.

It keeps the food fresh and flavor is maintained. Нe additional information on the impact of nanotechnology on the food

The increasing demand for varieties of food has increased the research in the development of more reliable and effective food packaging. Nanotechno logy has come forward with hope for the food sector in developing food packaging with improved physical, mechanical, and functional properties. The incorporation of suitable nanomaterial in the polymer matrix improves the mechanical, water barrier, oxygen barrier, and antimicrobial properties of the packaging material and thus enhances the shelf life of the food products. Nanoparticles are also employed in the fabrication of active and intelligent packaging that has a better ability to pro long the shelf life and communicate with the retailer as well as the consumer. The use of nanoparticles produces remarkable improvement in the properties of pack aging polymer but it is not as smooth as it seems. Various nanoparticles can cause adverse health issues if migrated into the foodstuff and one getting exposed to it for a longer period. Hence, it is import ant to study the migration, toxicity, and permissible limit of nanoparticles when using them in food packaging polymer that comes in direct contact with food. However, the upcoming trends in food consumption indicate nanotechnology at the front line and dominating technique in the field of food packaging.

• www.sciencedirect.com

• https://www.frontiersin.org/articles/10.3389/ fmicb.2017.01735/full

• https://link.springer.com/referenceworkent ry/10.1007/978-3-319-68255-6_30

• https://packaging360.in/casestudies/nano technology-the-future-of-food-packaging/

• https://www.longdom.org/open-access/nan otechnology-a-new-approach-in-food-pack aging-2476-2059-1000121.pdf

Sidel commits to the circular economy by joining r-cycle

Sidel is helping to make the circular economy a reality by joining R-Cycle, the open tracing standard for sustainable plastic packaging.

The global packaging solutions company is now a member of R-Cycle, a com munity designing digital ‘product pass ports’ to accelerate the recycling of plastic packaging around the world.

Using an open tracing standard, R-Cycle allows gathering of information about the recycling-related properties of plastic packaging. These details, stored on a common data platform, can then be automatically accessed and recorded by any production machinery along the value chain, from packaging manufacturers and converters to the recycling industry. This ultimately enables waste-sorting lines to identify recyclable packaging and so help create recycling-friendly and pure mater ials for reprocessing into a wide range of high-grade plastic products.

Francesca Bellucci, Sidel’s Sustainability Portfolio Director, Product Innovation and Marketing, says:

“Sidel recently joined R-Cycle because

we want to continue playing a key role in bringing the circular economy to life. Having a global standard that connects partners from around the world across the plastic packaging lifecycle to record and retrieve all relevant packaging properties will hugely benefit product sustainability. It will improve manufac turing processes as well as the quality of recyclates, resulting in the implementa tion of a genuinely circular economy.”

Dr. Benedikt Brenken, Director R-Cycle, adds:

“It is great to see how our community is constantly growing with forward-looking partners from the packaging industry who are uniting their high innovative strength under the R-Cycle flag. Sidel is contributing important impetus here and its clear commitment to a functioning circular economy, which will move us forward together.”

Making recycling more effective

Currently, recyclable plastic packaging cannot be separated precisely enough from waste streams to achieve high-qual ity recycling, and this has been a signific

ant factor in current low recycling rates – only 9% of plastic waste is ultimately recycled.[1]

There are two acknowledged barriers to effective plastics recycling. One is creat ing more fully recyclable packaging, an area in which Sidel is helping customers advance by fostering PET adoption, the most recycled plastic material available to date. The other is in increasing the sophistication of the recycling processes, which is R-Cycle’s key focus.

R-Cycle will benefit manufacturers world wide by improving process efficiency and product quality. Having precise informa tion about source materials helps speed up production, and recording product proper ties adds value for their customers.

R-Cycle was developed by a number of technology companies and organisations from across the lifecycle chain of plastic packaging, and Sidel will contribute to further development, as a leading provider of solutions for packaging of beverages, food, home and personal care products.

The digital product passport will also help with compliance and in providing the

information needed to meet both current and future requirements from customers and legislators, such as calculating carbon footprint, and in Extended Producer Responsibility (EPR), a policy approach to make producers responsible for the treatment or disposal of post-consumer products. R-Cycle also offers a viable solution to the European Union’s Circular Economy Action Plan, which seeks traceability of plastic packaging to ensure its recyclability, including tracking and managing information about resources, and the digitisation of product data.

How R-Cycle works

R-Cycle’s globally applicable open tra cing standard permits seamless document ation stored on a common data platform that can be accessed by any production facility, from plastic film or injection/ blow moulding machines to converting, and filling machines, through to waste sorting and recycling lines. It enables a material’s recycling-related properties to be captured and made retrievable via an appropriate marker such as a digital watermark or QR code on the packaging. The underlying tracing technology behind R-Cycle is based on GS1 standards – the leading global network for cross-industry process development; it is already being used by various industries worldwide, for example in tracing fresh food products.

Francesca Bellucci concludes: “By con necting all value-added partners along the cycle, R-Cycle is the basis for obtaining high-quality recyclates to establish a working circular economy.”

new generation of weight transmitters: minebea intec presents the intuitive link e range with innovative touch display

Minebea Intec, leading manufac turer of weighing and inspection solutions introduces its new range of weight transmitters. Featuring a touch display for the first time and an even wider selection of interfaces for all applications. The Link E can be easily, intuitively and quickly installed directly in the web browser via the network.

Weight transmitters are crucial pieces of equipment in the world of analogue weighing. They are used to calculate reliable weight values and automatic ally pass these on to control or software systems for further processing. With the Link E, Minebea Intec is now presenting its new fully overhauled series of weight transmitters. The development focussed on easy process integration, intuitive oper ation and precision at a good price.

Unique touch display and simple configuration

The new Link E is currently the only product on the market with a high-contrast touch display that allows users to read the status and all functions directly. All information and settings are visible at all times and the status of the scale can be checked quickly on the integrated display. The Link E can be easily configured via a standard web browser by entering the IP address and without the need to install any further software. This data is pass word-protected and can also be saved on the PC for security reasons. The familiar

‘Smart Calibration’ enables adjustment en tirely without the need for weights. These functions reduce installation and access times to a minimum and enable mechanical faults to be uncovered.

Extensive range of interfaces

The wide range of interfaces is another new feature of the Link E. No fewer than nine standard interfaces and field buses –including, for example, Profibus, ProfiNet, DeviceNet or Ethernet/IP – are available for easy integration into automation sys tems, so that all users worldwide can find

the right connection for their production processes. For integrators and plant constructors, this provides the benefit of not having to switch manufacturer and constantly having to learn to use other weighing systems. This guarantees fast and direct integration into higher-level systems and prevents errors. There are three digital inputs and outputs available for simple control tasks.

Wide range of applications

The wide variety of interfaces, in particular, makes the Link E a good option for a wide range of industrial sectors. From plant engineering through to logistics, users benefit from easy integration and flexibility. Ex amples of applications include storage tank monitoring, process vessel control and weight transmission to operator terminals for software systems.

“Our weight transmitters need to simplify our customers’ processes. The new, intu itive Minebea Intec design for the Link E combines modern functionality in the first ever touch display on the market with a simultaneous focus on what’s necessary at an extremely attractive price-performance ratio”, affirms Holger Nichelmann, Man ager Product Management. “In the future, all customers, wherever they are in the world, will have access to the right inter face for their specific production processes with the Link E.”

Efficient drive solutions for beverage bottling customised, energy-saving, hygienic, user-friendly

Automatic bottling and conveyor systems in beverage and liquid food production set high require ments for energy efficiency, operational reliability, wash-down-capability and corrosion protection. As one of the world’s leading full-range suppliers for mechanical and electronic drive techno logy, NORD DRIVESYSTEMS knows the industry’s requirements and provides efficient, hygienic and reliable solutions for bottling and conveyor technology in beverage lines.

Easy to clean, energy-saving operation, high precision positioning, low operating costs: Drive systems used in automatic bottling systems for the beverage industry must reconcile various requirements –just NORD DRIVESYSTEMS’ area of expertise. The family company from North Germany is the global leader in drive technology and provides customised drive solutions with high energy efficiency, userfriendly plug & play technology, smooth surfaces and long service life.

DuoDrive geared motor: High energy efficiency, low operating costs

The innovative and patented DuoDrive geared motor integrates a high-efficiency IE5+ synchronous motor into the housing of a single-stage helical gear unit, and with a system efficiency of up to 92% achieves one of the highest efficiencies on the mar ket in this power class. Very high system efficiency is also achieved in the partial

load range. The constant motor torque over a wide speed range allows for consist ent version reduction and reduction of operating costs. Together with the simple plug-and-play commissioning, this results in a significant reduction in the Total Cost of Ownership (TCO) in comparison with existing drive systems. The unventilated, wash-down design with smooth surfaces meets the most stringent hygiene require ments and ensures optimum cleaning.

NORDAC ON/ON+: Decentralised frequency inverter with integrated Ethernet interface

Beverage bottling is an area where the demand for decentralised drive technology is on the rise. NORD offers an optimal solution with the smart NORDAC ON/

ON+ frequency inverter. NORDAC ON/ ON+ covers power ranges up to 2.2 kW and is characterised by an integrated Ethernet interface (ProfiNET, EtherNET IP and EtherCAT can be set per parameter), full plug-in capability and a very compact design. Decentralised inverters are ideally suited for integration into bottling and con veyor systems and thus save space as well the extensive motor cable wiring required for centralised frequency inverters.

nsd tupH surface treatment: An alternative to stainless steel

The nsd tupH surface treatment is available for DuoDrive as well as for NORDAC ON/ ON+. Thanks to a special method, the sur face is made corrosion-resistant and harder and makes aluminium behave like stainless steel with regard to corrosion protection. This is not a coating, but a surface treat ment that creates a protective layer which is permanently bonded to the substrate material. So nothing can detach or flake off. The drives are easy to clean and largely resistant to acids and alkalis. It is even pos sible to use highpressure cleaners or apply aggressive media. nsd tupH treatment is available for most of NORD modular drive systems made from aluminium.

kerry launches Food Waste estimator to raise awareness of collective action to tackle global food security K

erry, the world’s leading taste and nutrition company, has launched a unique tool to raise aware ness of food loss and waste, as it calls for collective action in tackling food security. Kerry’s Food Waste Estimator, announced today to mark the UN Inter national Day of Awareness of Food Loss and Waste Reduction, allows consumers and manufacturers to quantify and un derstand the financial and environmental impact of reducing food waste either in the food chain or in the home.

With the UN estimating that a third of all food is wasted, the combined effort of consumers and manufacturers to reduce food waste can have a significant impact on creating a more sustainable food eco system and will be critical in solving the increasing global challenge of food secur ity. Using just a few simple inputs, Kerry’s innovative new estimator is designed to inform users about the impact that redu cing food waste can have on our planet. It provides information on the number of additional people that could be fed, as well

as the amount of carbon dioxide and water that would be saved by making simple changes to reduce food waste. Too Good to Go, the world’s largest food saving app, provides useful food waste reduction tips for consumers within the estimator.

In addition, the estimator enables food manufacturers to determine the impact they can have in reducing global food waste by using shelf-life extension technology across their portfolios. Research has shown that approximately 50% of consumer waste could be prevented via shelf-life exten sion technologies – a saving which would meaningfully reduce world hunger.

Bert de Vegt, Global VP for Food Protec tion & Preservation at Kerry said: “Today is a reminder of the precarious global situ ation of food security. We all need to act and as an industry we must take immediate action in eradicating food waste within the food system through new technology and innovating together. While Kerry partners with manufacturers to extend the shelf-life of products, it is important to remember

that individual actions at home can also have a big impact. If the world reversed the current trend of food loss and waste, we could protect enough resources to feed three times the amount of undernourished people on the planet today. Our new tool provides simple but actionable insights for both consumers and the food industry and shows the real impact that shelf-life extension technology can have on food products.”

Solutions

As the market leader in conventional and clean label preservation, Kerry understands shelf-life protection and extension to be the most actionable method in managing food waste both in the home and through out the supply chains It has pioneered breakthroughs in the highest food waste categories of bakery and meat, including patented plant-based curing agents and nitrite-free solutions for listeria inhibition, innovative vinegar-based solutions for clean taste in low pH bread applications as well as solutions for process and heat treatment replacement in beverages. With the broadest portfolio of preservation tech nologies in the industry, each year Kerry extends the shelf-life of over 34.5 billion loaves of bread and 43.5 billion servings of meat globally.

Kerry’s technologies support the reduction of food waste through fermentation, vin egar-based ingredients, plant extracts and enzymes, alongside conventional organic acid-based preservatives like propionates and acetates. Taking a holistic approach, the company also supports manufacturers in creating a more circular flow of resources, repurposing products that would otherwise have ended up as waste. For example, spent coffee grounds being used for authentic cof fee flavours and proteins being converted into biofertilizers through fermentation.

Huhtamaki launches innovative, recyclable ice cream packaging solution in the uS, made with 95% renewable biobased material H

uhtamaki launches innovative, recyc lable ice cream packaging solution in the US, made with 95% re newable biobased material

Paper-based technology allows packaging to enter the North American paper recycling system easily.

Connected Packaging QR code provides consumers with more information on sustainability.

Huhtamaki, a key global provider of sustainable packaging solutions, today launches ICON® packaging, a break through paper technology, initially for use for ice cream containers and lids, which enables recycling in communities with paper product recycling programs across the United States. This is a significant breakthrough in delivering a sustainable solution for consumers which combines Huhtamaki’s proprietary water-based barrier coating with SFI-certified paper board and results in the entire package being made with 95% renewable biobased material. This enables the ice cream con tainers and lids to be recycled along with other paper products such as folded carton packaging.

“Our paper-based technology and barrier solutions are the key differentiators in ICON® ice cream packaging. The techno

logy allows ice cream packaging to enter the existing North American recycling stream more easily. At Huhtamaki we are driven by innovation and operational excellence, designing for circularity and developing next generation innovation. ICON® packaging has been developed by Huhtamaki’s Technology and Devel opment (T&D) and operational team as an alternative packaging solution for ice cream. Our teams use their expertise in barrier functionality, paper forming and printing to drive differentiation and deliver game-changing sustainable food packaging to our customers,” explains Ann O’Hara,

President of Huhtamaki North America.

“ICON® packaging uses cap abilities from the Huhtamaki’s Connected Packaging solu tions, with a QR code integ rated into the packaging design which directs consumers to the ICON® landing page, to help inform and increase under standing on the sustainability benefits of ICON® packaging. This includes how we use re sponsibly sourced paper board, design packaging for circular ity, harness ground-breaking technology, and take practical steps to ensure that we regen erate value through recycling. Connected Packaging is part of Huhtamaki’s digitalization strategy to provide a commu nication and marketing plat form for customers, to support consumer education and enable improved waste management through increased recycling,” says Kevin Gunning, Senior Vice President - Consumer Goods, Huhtamaki North America.

For Huhtamaki, ICON® packaging is a demonstration of the company’s ambition to become the first choice in sustainable packaging solutions. We are committed to achieving carbon neutral production and designing all our products to be recyc lable, compostable or reusable by 2030.

Find out more information about ICON® pack aging please visit: https://iconcup.info/

FSS ai’s proposed front-of-the pack labelling norms evinces mixed response from industry

The draft regulation proposing front-of-the-pack nutritional labelling (FOPNL) in the form of star ratings by the Food Safety and Standards Author ity of India (FSSAI) has evinced mixed reactions. Some players believe the regulations should be tailored to Indian dietary patterns so that they don’t end up being discriminatory to Indian tradi tional and ethnic food industry. Others said star ratings will emerge as one of the parameters to influence consumers’ choices.

Under the proposed star rating system, food products will be assigned star rat ings (1-5 stars) based on their nutritional profiles. More stars will indicate that the food product is better positioned to provide for the daily human need of nutrients. Once finalised, the star ratings will be voluntary in nature for the first four years. The draft regulations define High Fat, Sugar, Salt (HFSS) food for the first time. It has also defined various thresholds for saturated fat, sodium, total sugar and energy (kcal) per 100 gm or 100 ml based on which products will get star ratings.

‘Discriminatory’

“The draft notification impinges on the natural taste of foods established for centuries and proposes to theoretically interpret foods on product labels with an unscientific rating system. It will be dis criminatory to Indian traditional, ethnic and heritage foods, lowering their status in the market and squeezing out lakhs of MSME units,” said Subodh Jindal,

former President, All India Food Processors’ Association.

Another senior industry executive poin ted out that the norms could promote usage of artificial salt, sugar and fat substitutes moving away from natural sources to garner higher ratings. Con cerns have also been raised regarding higher compliance burden and costs of product reformulations for smaller players and start-ups.

Harsh Gursahani, Food Lawyer and Partner at PLR Chambers added that the definition of HFSS food should be tailored to Indian context as dietary preferences vary globally.

Will empower consumers

Meanwhile, Piruz Khambatta, CMD, Rasna Pvt Ltd said that the regulations will empower customers.“The regu lations are a step in the right direction to empower consumers to make better choices. At the same time, their choices will also depend on other parameters such as suitability, budgets and con sumption occasions such as whether a product is for a treat or for a meal,” he added.

Sources said that industry bodies have begun internal deliberations to evaluate the proposed amendments and will send their suggestions to the food regulator. FSSAI has decided to go with the star rating system for FOPNL even as some public health organisations have been batting for red warning labels.

tÜV SÜd inaugurates enhanced Seafood, Spices and commodity testing laboratory in Visakhapatnam, india

invested in building infrastructure and local expertise to meet the ever-evolving needs of the food industry. We look forward to continuing to drive sustainable growth and progress through risk mitigation, quality and safety improvement and efficiency gains across the value chain.”

TÜV SÜD South Asia, a leading certification, testing, auditing, inspection and training company and the wholly-owned subsidiary of TÜV SÜD Group, Germany inaugurated its en hanced, ultra-modern seafood, spices and commodity testing lab in Visakhapatnam, Andhra Pradesh.

The company already had an existing seafood testing laboratory in Visakhapat nam that had been meeting the testing and inspection requirements of domestic and export markets for over seven years.

Present at the inauguration were Mr. Nir anjan Nadkarni, CEO South Asia, SouthEast Asia, Middle East & Africa Region at TÜV SÜD and Mr. Ezhilan Neelan, Sr. Vice President at Product Service Division of TÜV SÜD South Asia along with other members of the South Asia Leadership team.

At the inauguration, Mr. Niranjan Nadkarni was delighted to be on site with the team to inaugurate the laboratory in Visakhapatnam at a new location with enhanced capacit ies and capabilities, and said: “Over the years, we as a company have continuously

FSSAI releases draft notification on star-rating for packaged food

The Food Safety and Standards Authority of India has issued a draft notification on front-of-pack age labelling, which proposes “Indian Nutrition Rating” (INR) modelled on the health star-rating system. The draft of the amended Food Safety and Standards (Labelling & Display) Regulations, 2020 made public on Tuesday requires packaged food to display the prescribed format of INR by assigning a rating from 1/2 star (least healthy) to five stars (healthiest).

The INR is to be calculated on the basis of

contribution of energy, saturated fat, total sugar, sodium and the positive nutrients per 100 gm of solid food or 100 ml of liquid food. The star assigned to a product “shall be displayed close in proximity to the name or brand name of the product on

The laboratory is now operating at the new site with enhanced scope and capacities and will focus on further reducing turnaround times. The facility will provide chemical testing & microbiological testing solutions and will also cater to globally recognized certification requirements including BRC, HACCP and ISO 22000. This will help achieve traceability across key markets and act as a quality gate between manufacturers, suppliers and buyers. Apart from the Vi sakhapatnam lab, the company also caters to food quality assurance services from its locations in Bengaluru and Gurugram.

Photo: Mr. Niranjan Nadkarni, CEOSouth Asia, South East Asia, Middle East & Africa Region, TÜV SÜD, along with Mr. Ezhilan Neelan, Sr. Vice President, Product Service Division, TÜV SÜD South Asia, inaugurating the enhanced food testing lab at Visakhapatnam.

front of pack,” says the draft notification. Certain food products such as milk and milk-based products, egg-based desserts, infant formula, salads and sandwich spreads and alcoholic beverages have been exempted. Public health experts have been opposed to the health-star rating system as they say it gives a “health halo” because of its positive connotation making it harder to identify harmful products. They instead recommend warning labels such as an oc tagonal “stop” symbol which global studies have shown is the only format that has led to a positive impact on food and beverage purchases forcing the industry, for example in Chile, to reformulate their products and remove major amounts of sugar and salt.

Stakeholders have been given 60 days to submit their responses to the draft notific ation.

the Shift to robotics in the Food Supply chain

nicate, it can lead to excessive waste, inefficiency, and errors.

Driving Value in the Food Supply Chain

Businesses are increasingly deploying robotics to address many food supply chain challenges. Traditionally, robots have been used for addressing repetitive and routine operations. This is because it required com plex resources for setup, so they weren’t agile enough to complete varying and complex tasks.

The global food supply chain is facing significant challenges. From widespread staffing shortfalls, the war in Ukraine causing increased energy prices and grain scarcity, and rising levels of food waste, there’s a growing concern about food price inflation and potential shortages.

As a result, the demand for robotics has soared as a solution to many of the prob lems plaguing the food supply chain. Most in the industry have been investigating automation options for years. But, business solutions that were once just something to consider now have a greater sense of urgency.

Concerns about the necessity of maintain ing our food supply chains have promp ted many businesses in this industry to increase their investments in automation and robotics technologies. For example, Tyson Foods, producer of roughly 20% of U.S.-produced chicken, pork, and beef, invested more than $500 million in automation advancements in just the past three years.

Ongoing Challenges in the Food Supply Chain

The “supply chain” has become a hot topic over the past several years because we’ve figured out how much it touches every one’s lives, from getting the gas we need

at the corner station to buying staple food items. Companies and consumers world wide have been impacted by supply chain disruptions - some more than others.

What we’ve learned with regard to the food supply chain is that things can be complic ated. A typical food supply chain is made of about six stages:

• Sourcing of raw materials and in gredients

• Production

• Processing and packaging

• Storage

• Wholesale distribution

• Retail distribution to consumers

If there are bottlenecks in any of these stages, the entire supply chain will be compromised. Some of the ongoing issues being faced by the food supply chain include:

• Rising supply chain costs — One of the biggest issues facing supply chain participants is increasing costs due to soaring fuel prices and labor issues.

• Lack of traceability — When businesses are unable to track food products through all stages of the sup ply chain, it can lead to inefficiency and mistrust.

• Inadequate communication — When supply chain partners fail to commu

As robotics have become more advanced, they require less oversight and time to set up. In fact, many robots work side by side with humans. Some robots perform tasks that humans can’t do, shouldn’t do, or may not want to do. Some of the benefits of using robotics in the food supply chain include:

• Increase productivity and efficiency

• Reduce errors, risks, and re-work rates

• Perform mundane, lower-value tasks so human workers can focus on other jobs that can’t be automated

• Improve safety for workers in highrisk environments

• Boost revenue by improving order fulfillment rates, delivery speed, and customer satisfaction

• Improved employee retention through better safety rates and less emphasis on mundane tasks for humans

• Better overall business and brand reputation through the implementation of cutting-edge technology

How Robotics Are Transforming the Food Supply Chain

Robotics is a major part of the solutions to the issues that continue to plague the food supply chain. The food industry has been relatively slow to adopt robotics compared to some other industries. But this has star ted to change over the past several years. After all, pain is a great motivator. Here are some of the ways robotics are transforming the food supply chain.

Robotics in Agriculture

For the most part, the food journey begins

in the agriculture industry. Precision farm ing, which involves using key interventions to improve and optimize productivity, is expected to be worth roughly $8.5 billion this year and $15.6 billion by 2030. Much of those gains will be due to robotics.

Farmers are now using robotics solutions for everything from planting to sorting and identifying seedlings. They are also investing in autonomous harvesters, weed ing machines, and tractors. Autonomous ground vehicles and drones are also being deployed to analyze and monitor crops. When dealing with livestock, farmers are also using robotics to feed, milk, sort, and clean.

Robotics in Food Processing and Manufacturing

When materials leave the farm, they move to the processing or manufacturing steps. Robotics solutions are being used in food manufacturing in two primary steps:

• Primary processing — Raw food is cleaned, sorted, blended, and transported. Robotic applications include butchering and the sorting of vegetables and fruits.

• Secondary processing — Ingredients are combined to create new food products for packaging, cooking, and baking. Robotic applications include product sorting, removal of defective items, and mixing.

Because many of these processes are repetitive and similar to an assembly line, they are ideal candidates for robotics. In the past, many food processors focused on secondary processing, but more primary processing robots are becoming common.

Robotics in Food Packaging and Storage

Food packaging and storage are two areas of the food supply chain where robotics can make a significant impact. This is because these functions can be incredibly repetitive and inefficient when handled by humans.

On the packaging side, robots can pick and place items into individual packages, place tubes or wrappers of items into larger product boxes, and group food items together on pallets for shipping.

On the warehousing side, there are mul tiple opportunities for better results with

robotics. Most warehouses already have a warehouse management system (WMS). These businesses can improve efficiency and visibility with things like automated storage and retrieval systems, aerial ware house drones, and automated picking and packing using robots and RFID tags.

Robotics and Food Freight and Delivery

Transporting food products can be costly and inefficient. While we aren’t likely to see robots operating tractor-trailers or freight liners anytime soon, they are being used in this stage of the process. Some industry members are deploying last-mile robots as an effective food delivery source. For example, Nuro is currently running pilot programs with Kroger, 7-Eleven, Domino’s, and Chipotle.

And, how about food delivery to the customer’s table? Robots are handling those functions now as well. McKinsey &

Company’s analysis concluded that nearly three-quarters of food service tasks could be automated. You’re likely to see more and more robots handling some of these functions in your local restaurants.

Virtually every aspect of modern life has been disrupted since 2020, which means there are ongoing challenges for just about every industry. Everyone needs to eat, so the food supply chain is something that needs to run efficiently and with the utmost urgency.

Fortunately, businesses are leveraging various robotics solutions to improve efficiency, increase visibility, and even cut costs throughout the supply chain. Going forward, this can help supply chain parti cipants achieve better overall results and add more stability to something everyone needs to survive.

Source : https://www.advancedmobilegroup.com/

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