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Predicting the risk predicament


oday, the demands on running a food processing unit efficiently and effectively, amid ever-growing market dynamics, consumption complexities as well as input costs and regulatory provisions, are at an all-time high, to say the least. The challenge is to get both the ‘hardware’ and ‘software’ right in ensuring that while the operational downtime is minimised, the output productivity is maximised. The ‘hardware’ here refers to the plant and equipment of the food processing unit and the ‘software’ to the human element involved in this process. At the heart of the above scenario lies a robust and reliable maintenance programme that outlines in detail the cause, the effect along with timing, risk level and various resource requirements. What’s more, in order to make the strategy a success, it is of paramount importance to pursue operations and maintenance activities as one ‘team’ working in seamless synchronisation. The result will be a far better grasp and grip on the risks associated with maintenance-related decisions. In this context, it will be topical to analyse the transition of several maintenance strategies in the food and beverage sector from the classical maintenance to preventive maintenance and then to predictive maintenance. The 80s witnessed a new production strategy focussed on reducing the cost of ownership significantly by ensuring hiigher asset utilisation. Based on the ability to adjust the cost factor for food manufacturing, this model worked on raising the output per unit of operation, while reducing the related activity costs succh as labour, capital and maintenance cost. Thanks to the onseet of preventive maintenance, the maintenance activity could bee scheduled in advance and there was an emphasis on improving the run times of food processing units and hence better earnings from business. However, the concept of predictive maintenance has been gaining visibility in the recent years. The result: highly complex operations with major safety factors have gained from it by applying measurement equipment to critical manufacturing processes. Although it incurs additional cost of installing the monitoring equipment, the rise in run time can offset this.

Editorial Advisory Board Dr A S Abhiraman Former Executive Director - Research, Hindustan Lever Ltd

Suffice to say, a productive maintenance programme can have a positive impact on workforce productivity and employeee morale, thereby linking plant health and workers’ safety too enhanced organisational excellence.

Prof M Y Kamat Former Head, Food Engg & Technology Dept, UICT, Mumbai

Manas R Bastia

July 2012 | Modern Food Processing

5 5

Insight & Outlook: Edible Oils & Fats Edible oil markett ................................................................ 46 Edible oil prices .................................................................. 48 Olive oil .............................................................................. 50 Olive oil in food services segmentt ........................................ 53

26 Cover illustration: Sachin Pandit

Special Focus: Plant Safety & Maintenance

Rice bran oil......................................................................... 54 Interface - Cory McArthur, Vice President, Market Development, Canola Council of Canada ............ 56 Nutritional barr .................................................................... 58

Proactive maintenance strategyy .......................................... 26 Machine safety measures .................................................... 28

Automation Trends

Bearing maintenance .......................................................... 32

Automated solutions: Setting a new benchmark for hygiene and quality....................................................... y 60

After-sales maintenance services ........................................ 36

Energy Management

Roundtable .......................................................................... 38

Heat exchangers: Optimising energy usage for maximising benefits ...................................................... 64

In Conversation With

Policies & Regulations Food Safety and Standards Act: Is stringent licensing norm a roadblock for investment? ..................................... 66

Sachin Sabharwal, Managing Director, Di Bella Coffee India....................... a 22

Strategy Marketing traditional edible oils: Rebranding vital to stay close to the heart..................................................... 68

Tips & Tricks Sanitary operations: Guidelines to implement effective GMP .................................................................... 69

Facility Visit: Parag Milk Foods Pvt Ltd

Event Preview

Encapsulating efficiency with advanced technologies ....... 40

Dairy Show 2012: On its maiden journey to boost the dairy industryy ................................................. 74

Regular Sections Editoriall ............................................................................ 5 News, Views & Analysis.................................................. 10 Technology & Innovation ................................................ 18 Technology Transferr ........................................................ 20 Projects ............................................................................ 70 Tenders ............................................................................ 71 Event Listt ........................................................................ 72 Book Review.................................................................... w 76 Products .......................................................................... 77 List of Products .............................................................. 84 List of Advertisers .......................................................... 85

Highlights of Next Edition Special Focus: Agro-processing In Insight & Outlook: Fish Processing and Aqua-culture

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July 2012 | Modern Food Processing




Vadilal’s Happinezz Parlours could cross 200-mark by end-2013 Vadilal Industries Ltd, one of the country’s leading ice cream and frozen dessert players, has chalked out an expansion plan to increase its retail reach through its Happinezz Parlour outlets. In addition to the current 176 outlets, the company plans to add 50 more Happinezz Parlours by the end of the financial year 2013. While expansion through the franchisee route will continue and constitute a large part of the total number of Happinezz outlets, the company-owned outlets too will be ramped up in a big way. Devanshu Gandhi, Managing Director, Vadilal Industries Ltd, said, “As the Indian retail growth story continues, we want to focus on expanding the Happinezz ice cream parlours across the country. At present, we have exclusive ice cream parlours across Gujarat and Rajasthan, but now we want to replicate it in markets such as Delhi and Uttar Pradesh. We are planning to focus on its aggressive expansion, targeting 100 per cent growth every year.” Avani Jain

Monginis plans to foray into tier II and III cities

As a part of its strategy to open more than 1,000 stores in five years, Monginis Foods Pvt Ltd, one of the biggest bakeries in Western India, plans to concentrate more on tier II and III cities. “As per our plans, over the next year or more, we will be venturing into 10 small towns in the states of Maharashtra, Madhya Pradesh and Rajasthan, where we will have one main store and a few satellite stores, with the large store supplying products to the smaller ones,” said Qusai Khorakiwala, Director, Monginis Foods Pvt Ltd. The

company is also focussing on a new business model of inviting franchisees for larger stores of up to 1,000 sq ft with an in-house kitchen since it is not viable to have production facilities for catering to small towns. Monginis is also working towards increasing the turnover from its packaged cakes segment. “Packaged cakes account for 20 per cent of our turnover; and over the next five years, we are targeting 30 per cent revenue from this category. Currently, we have 360 distributors for packaged cakes to the open markets, and we plan to increase the number to 500 by 2014,” added Khorakiwala. New launches from Monginis include muffins and cookies, which are also available in the pure veg variant. Mahua Roy


Parag Milk to launch paneerr in major cities Parag Milk Foods, which launched its Gowardhan paneerr in Mumbai about two months back, is all set to introduce the product in other cities such as Pune, Bengaluru, Chennai, Hyderabad and Ahmedabad. Currently, the product is being retailed through 3,000 outlets in Mumbai and available in pack size of 200 gm for ` 55. Soon, it is going to introduce different pack sizes for the product. “Unlike other paneerr available in the market, the shelf-life of Gowardhan paneer is 60 days in chilled condition. We have achieved this because of our intensive research and development,” claimed Devendra Shah, Chairman, Parag Milk Foods Pvt Ltd. Prasenjit Chakraborty


ShockWatch expects business boost from F&B segment in India Investment in infrastructure (roads, cold chain, communications, Smith, Vice President - International Sales, ShockWatch, Inc. He etc) and implementation of stringent food safety norms are some added, “We see Indian F&B market as a crucial target for products of the factors that the US-based ShockWatch is banking on and have specific products designed for the temperature profile and footprint requirements of this market.” to expand its business in India. Being one of the leading global players in the field of logistics and cold While the company has witnessed good business from the fruits and vegetables market in India, it is also chain risk management systems, ShockWatch offers environment monitoring solution that can minimise exploring other sectors for growth. Smith elaborated, “Seafood and meats have various temperature profiles costly waste of perishable foods & beverages (F&B). “Moving data from ShockWatch recorders into that must be maintained to prevent spoilage. Frozen foods segment is also a key area since these products the cloud allows for centralisation and administration must be kept at a consistent temperature over a long of cold chain activities that at some point can be period of time in both transport and storage. We are integrated into warehousing or logistics supply chain Marcus Smith networks. The more the Indian government invests in even finding areas of growth in cosmetics, dough and candy. All these are because of the product’s cost and footprint the infrastructure, the faster we can integrate that data and the faster being an economical solution to the market in India.” the Indian manufacturers will get access to needed information that Rakesh Rao can help make critical quality and safety decisions,” said Marcus


Modern Food Processing | July 2012



TÜV SÜD highlights urgent issues plaguing the dairy industry Three important aspects of food safety in the dairy industry that need to be addressed urgently were enumerated by Pankaj Jaiminy, AVP, Food Safety, TÜV SÜD South Asia Pvt Ltd. He said that the dairy industry needs to concentrate on food safety through system approach that could regulate dairy plants under the HACCP/ FSMS model; excessive antimicrobial/ antibiotic use in the dairy industry; and system approach focussing food safety at on-farm milk production, milk collection & chilling centres at field levels. TÜV SÜD South Asia recently awarded ISO 50001:2011 Energy Management System certification to Dodla Dairy Ltd of Andhra Pradesh (AP). It is one of the largest private dairy operators in AP posting a turnover of ` 700 crore. With a combined processing capacity of 7 lakh litre/day milk handling, it is spread across AP, Karnataka and Tamil Nadu. The certification covers two of its dairy units at Nellore and Palamaner to manufacture milk & milk products, and all utilities. Mahua Roy

Dunkin’ Donuts opens its third restaurant in New Delhi

Less than a month after the opening of its signature restaurant in New Delhi, Dunkin’ Donuts has strengthened its presence with the opening of a third restaurant located at DLF Place Mall in Saket. Jubilant FoodWorks Ltd ( JFL) entered into an alliance with Dunkin’ Donuts early last year to bring the brand’s restaurants to India. JFL plans

to open several new Dunkin’ Donuts restaurants this financial year – all in the NCR region. Nigel Travis, CEO - Dunkin’ Brands & President, Dunkin’ Donuts US, said, “It was important to us to enter into the Indian market with a strong and trusted partner like JFL, who understands the market and shares our core values and passion for providing quality food and beverages served in a welcoming environment at a great value. As one of the world’s fastest growing economies, India presents a tremendous growth opportunity for Dunkin’ Donuts.” Avani Jain


Twin Engineers promotes microwave technology to onion exporters Members from the Gujarat-based Mahuva Dehydration Association (MDA), one of the leading exporters of dehydrated onion from the country, recently visited Twin Engineers’ facility in Vadodara to examine its electromagnetic drying (E-drying) or microwave technology. “The purpose of the visit was to see the practical demonstration of dehydration of onion and garlic by using microwave, as heat energy source. Microwave energy is generated from magnetron. The objective was to explain power of microwave technology (with 2450 MHz frequency) in drying. We explained to them the advantage of our equipment over conventional heating solution and how it can be useful to reduce total time cycle,” said Tarun Gajjar, Vice President, Twin Engineers. E-drying technology can be used to dehydrate various agri-produce such as ginger, onion, garlic, tomato, leaves of mint, tulsi, neem, curry, spinach, etc. Twin Engineers is also planning for exports of microwave heating equipment in future. Rakesh Rao



Di Bella plans coffee appreciation workshops

Lavazza launches new coffee machine

Australian premium coffee chain, Di Bella Coffee, which recently initiated Indian operations, plans to introduce coffee appreciation courses. Sachin Sabharwal, Managing Director – India, Di Bella Coffee, said, “The biggest challenge we see in the Indian environment is getting the Indian consumers to appreciate and differentiate coffee.” The company has Sachin Sabharwal similar courses in Australia, where it has affiliation from the University of Melbourne, and another one in China, in association with the University of Shanghai. “We are planning a coffee latte appreciation course in Mumbai soon, and seek affiliation with a university in due course of time,” added Sabharwal.

Lavazza, an international coffee company, recently launched the Lavazza BlueLB 10000 coffee maker, which can dispense five varieties of coffee. The LB1000 joins a portfolio of 0 LB11000 and existing Lavazza Blue machines like LB2300, LB850, 0 thereby offering a range to the consumers to choose from. The innovative capsule technology patented by Lavazza and designed for exclusive use with the machines helps in delivering café style coffee even in the comfort of our homes. K Sivakumar, Chief Operating Officer, Fresh & Honest Café Ltd, said, “Indian consumers and palates are increasingly recognising the blends in a good cup of coffee. To cater to this growing set of extremely aware and well-travelled consumers, we have introduced the unique Lavazza Blue LB10000 coffee maker.

Mahua Roy


Modern Food Processing | July 2012



MonaVie eyes institutional sales to boost RTE business in India The US-based product innovator in the health and wellness is ideal for ethical global players like MonaVie,” he added. MonaVie has patented Acavie, claimed to be the most potent category, MonaVie, is looking to tie-ups with domestic and purest form of acai berry, which is used in MonaVie’s manufacturers and institutional sales to boost its business in products. Explaining the benefits of MonaVie ONE, Larsen said, India. MonaVie, which burst onto the global scene in 2005, recently ventured into Ready-To-Eat (RTE) market “While most of the other RTE foods concentrate E brand in in India with the launch of MonaVie ONE on the fast procedure and quick meal concept, the heat and eat range. “MonaVie India Enterprises MonaVie also pays equal importance to the health aspect. The base used in MonaVie ONE oat meal is working on setting up or tying up with reputed manufacturers in conformation to global standards is supplemented with an assortment of vegetables and complying with the Food Safety and Standards that provides vitamins, minerals and a range of phytonutrients known to be essential for sustained Act, 2006, of India. It is also looking at partnering good health. ONE E product is fortified with the with various business institutions to offer MonaVie Randy Larsen ONE E ready-to-eat food to its employees,” disclosed Brazilian super fruit acai that offers protection Randy Larsen, President, Asia-Pacific & Founder and Vice against cellular oxidation.” Chairman, MonaVie. MonaVie India Enterprises is planning to come out with Larsen believes that India is the most potent market for more variants under ONE E brand with wheat, rice and ragi as MonaVie. “Primarily, this is a sub-continent with an impressive base ingredient with fortification acai in them. Rakesh Rao middle class population and the democratic nature of India SUGARCANE PROCESSING


Krutika Agro launches natural jaggery

LANXESS becomes member of beverage association

Krutika Agro Produce Pvt Ltd, a Rajkot-based company, has launched natural jaggery under the brand Krutika. The company claims that the jaggery is manufactured in most hygienic environment and packaged scientifically with no added chemicals, colours, additives or flavours, and is rich in vitamins and minerals. This natural jaggery has five times more minerals than brown sugar and 50 times more minerals than refined sugar. Bhrigu Mehta, Director, Krutika Agro Produce Pvt Ltd, noted, “It took the company 8-9 months for the research and development. The product is adequately priced such that 900 gram pack costs around ` 57.”

Specialty chemicals manufacturer, LANXESS, has recently become member of the Indian Beverage Association (IBA), the trade association for non-alcoholic beverage industry, following the launch of its premium product Velcorin in India. IBA is an active congregation of leading companies with direct and allied interests in the non-alcoholic beverage industry. Velcorin is a microbial control agent that stabilises the beverage during the production process. “Velcorin is one of the top technologies for beverage stabilisation and we would like to get involved with IBA to explore further possibilities with Indian beverage manufacturers. We see this association as an important interface between the government, customers, partners and the public,” said Vinod Agnihotri, Head, Material Protection Products, LANXESS India. The product offers some unique advantages over the existing technologies. It prevents the growth of microbes such as yeasts, molds and bacteria in the beverage from the moment they are produced to their consumption, while retaining its freshness, colour and taste.

Avani Jain



MOP-6 to discuss impact of biotech in agriculture

Del Monte expands Italian food portfolio

The sixth Meeting of Parties (MOP-6) to the Cartagena Protocol, the United Nations conference on the socio-economic impact of agriculture biotechnology, is to be held in Hyderabad from October 1-5, 2012. The Cartagena Protocol on Biosafety (Protocol) is an international treaty under the United Nations Convention on Biological Diversity. The goal of this treaty


Modern Food Processing | July 2012

is to encourage innovation, development, technology transfer and capacity-building for agricultural biotechnology, while supporting global conservation and sustainable agriculture objectives. The protocol that came into force in September 2003, at present has 163 countries who are Parties to the Protocol. India is also part of the Protocol.

Del Monte, one of the leading processed food and Indian beverage brand, recently introduced Italian Treat, which is an authentic Italian meal combo kit for a family of 4. It is aimed at the middle class Indian nuclear family and priced at ` 175.



Novel processing technologies to be the highlight of drinktec 2013 Automation, control and IT solutions relevant to production of beer, soft drinks and liquid foods will be on display at drinktec 2013, one of the leading trade fairs for beverage and liquid food technology, to be held from September 16-20, 2013, in the exhibition halls at Messe München. Factors such as batch tracing, cost pressure and sustainability, along with the product consistency and diversity demanded by the customer, have radically changed the food and beverage industry. On display at drinktec 2013 will be not only well-known systems for measuring flow and pressure, but also solutions such as inline sensors, necessary for quality control, monitoring pH, conductance, original wort, brix, turbidity and CO2 & O2. Microbiological issues can also be addressed using a sterile inline sampling system. For wireless communication, eg WLAN, the exhibitors at drinktec 2013 are offering interesting components. Using this wireless method it is possible, for example, to scan product data on incoming goods, via a hand scanner, into the production control system.

Häagen-Dazs opens second outlet in Mumbai The super premium US ice cream brand Häagen-Dazs, from General Mills, launched its 6th lounge in India and 2nd in Mumbai recently. Arindam Haldar, Director - Premium Foods, General Mills India, said, “We have seen tremendous response for our first Häagen-Dazs outlet in Mumbai. We are gratified for the fan following received and are sure that Häagen-Dazs will be a surefire winner second time round as well.” The Häagen-Dazs menu offers

choices ranging from Seventh Heaven, Fondue, Mystique, Chocolate Fantasy, Flower Blossom, Paradise and Fruity Journey and indulgent flavours like the signature Belgian Chocolate, Cookies & Cream, Macadamia Nut, Dulce De Leche, Vanilla Caramel Brownie, and Mango & Passion Fruit, among others. Patisserie items like pancakes, crepes, muffins, waffles, brownies and chocolate cakes along with fresh fruits, sauces and toppings are also available.


Krones offers PET recycling line to beverage major The beverage plant of Stute Nahrungsmittelwerke will be commissioning Germany’s first PET recycling line from Krones in August 2012. The SuperCleanPET-flake T process is able to produce flakes at a high degree of purity, which can be directly used for making new bottles. Conventional processes, by contrast, require additional steps for creating food-grade recyclate. With this process, Stute plans to feed back into its bottle production operation both PET bottles and preforms. This also includes bottles that have already come into contact with product. The recycling process washes and decontaminates the rejected PET, thus guaranteeing its suitability for future foodgrade applications.



Reliance Dairy Foods celebrates World Milk Day

Malvern’s study examines strategies for on-line particle size analysis

On the occasion of the World Milk Day, Reliance Dairy Foods Ltd (RDFL) announced the launch of the ‘90 Day Awareness Campaign’, which aims at educating the consumers & producers on different aspects of milk production. The company also launched a promotional offer for its consumers where every consumer buying 1 litre of milk will get 200 ml of Chach (buttermilk) free. The offer is valid at Reliance Retail Stores in NCR. Carrying on with the celebrations of the World Milk Day, Reliance Dairy will charge ` 2 less for milk purchased at any Reliance Retail stores across the country. Commenting on the initiative, Dr Harsev Singh, CEO, RDFL, stated, “We are pleased to launch this campaign and continue our interactions with consumers and producers. The World Milk Day provides an opportunity to focus our attention on milk and to organise activities connected with milk and the milk industry.”


Modern Food Processing | July 2012

A new white paper from Malvern Instruments examines the different strategies open to anyone adopting on-line particle size analysis, providing guidance on its design and implementation and highlighting the economic and practical benefits of selecting an approach best suited to the project in hand. The proven ability of on-line particle size analysis to transform process control and deliver substantial economic benefit has resulted in its widespread application across the industries including the food processing industries.


BERICAP’s DoubleSeal cap technology reduces weight and cost BERICAP’s exclusive DoubleSeall 38 mm cap technology is considered unique for hot fill applications since it will support, rather than distort, the finish when compared to traditional two-piece closures that cannot hold the finish when softened by hotfilled product. One-piece closures with an integrated DoubleSeall system provide significant higher seal and release angle. Only after a 160° turn of the closure, the package will lose integrity where as a package closed with a two-piece closure will lose its integrity after few degrees of opening angle. “Traditional two-piece linerand-shell top seal closures require considerable torque in order to properly seal the container,” explained Volker Spiesmacher, Director, Sales, BERICAP. He further added, “In hot fill applications, the bottle neck is softened by the heat from the product itself. Consequently, the side and down pressure from applying the closure puts considerable stress on the bottle finish. This can cause it to distort or ovalise, which can lead to leaking and product contamination.” Its liner-less one-piece closure is featured with the DoubleSeal system, offering an outer and inner seal securing the integrity of the filled product. Furthermore, instead of down pressure during the sealing process, DoubleSeall caps provide lateral, opposing force pressure from both the outside and inside – effectively supporting instead of distorting the neck – which also results in a superior seal compared to the traditional two-piece method. As a result, the DoubleSeall system allows to lightweight the neck walls of the hot fill bottle. The significant weight and cost savings are feasible.


Modern Food Processing | July 2012

Mettler-Toledo Safeline’s new X-ray system to detect shape irregularities in processed food In addition to foreign body detection, convenience food manufacturers can now inspect for irregularities in the shape of processed food products with MettlerToledo Safeline’s new InspireX R40LF-8000 system. Developed to automate the examination of loose foods such as hamburger patties, chicken nuggets and bakery products, the new high-speed X-ray system offers exceptional detection of unwanted foreign bodies, such as bone, glass and metal as well as quality checks for mass and shape defects. Unlike traditional bulk product X-ray systems, the InspireX R40LF-8000 system is uniquely designed to inspect formed food products for quality parameters such as the roundness of a hamburger patty and indentations caused by defective forming. In addition, the system can simultaneously detect flakes of meat on surfaces that adversely affect cooking time and can lead to undercooked patties, which can jeopardise consumer health and compromise brand integrity. It enables to monitor and track each patty or nugget as it passes through the system, ensuring correct identification of substandard products. By comparing each product as it passes through the X-ray system with a stored ‘ideal’ food product image, it can detect size variations as small as 1 mm. With user-friendly software, the system can be controlled by a full-colour touchscreen Human Machine Interface (HMI) and is able to scan across the full width of a conveyor belt, inspecting up to six product lanes simultaneously.

Cognex liquid lens optics offers high read rates Cognex Corporation, one of the leading global players in industrial ID, recently announced the addition of liquid lens optics for the DataMan 300 0 series of fixed-mount barcode readers. The new accessory allows any DataMan 300 0 reader to be easily upgraded from fixed focus to autofocus. Liquid lens variable autofocus technology is ideal for applications that require a large depth of field or when refocussing is needed after a product changeover. “The liquid lens is a powerful addition to our DataMan 3000 series of ID readers,” said Carl Gerst, Vice President and Business Unit Manager, ID Products. He also added that the autofocus feature makes adjustment to different working distances as simple as pushing a button. The DataMan 300 0 intelligent tuning feature automatically selects the optimum settings for the integrated lighting and for the autofocus optics for each application. This tuning process ensures that the barcode reader will be set up to attain the highest read rates possible for 1-D, 2-D and direct part marked (DPM) codes. The liquid lens can be adjusted with software or serial commands without having to touch the reader. For presentation reading, tote scanning and smallpackage sorting applications, the liquid lens can be configured to dynamically sweep through the full focal range of the optics to find and read barcodes over a wide range of working distances.


TECHNOLOGY OFFERED As part of our endeavour to spread the technology culture, this section provides a means to promote and facilitate exchange of select technologies. We strive to bring together suppliers of such technologies with suitable users for negotiations and industrial collaboration.

Beverage maker An Indian firm is offering ‘three-in-one’ beverage maker, which is a portable kit that allows the user to simultaneously make three functional beverages as per requirement. Using this, the consumer can set up three different types of fermentation simultaneously at one particular temperature. Areas of application Beverage industry Forms of transfer Technology licensing

Chocolate manufacturing technology An Indian firm provides chocolate manufacturing and snack extrusion technolog y with machiner y. The firm supplies chocolate machines like chocolate conches, chocolate enrobers with cooling tunnel, one shot chocolate moulding machines, chocolate storage tanks, etc. The machines are manufactured using European technology. Areas of application Chocolate manufacturing Forms of transfer Consultancy, technical services and equipment supply

Food-paste moulding machine A Thailand-based firm offers a food-paste moulding machine that produces cylindrical-shaped food paste with both ends sealed. This machine enables faster production of food paste with consistent size and hygiene, which increases business potential in bigger markets both locally and abroad.


Modern Food Processing | July 2012

Areas of application It is useful in food processing industry where the food products of cylindrical shape are required Forms of transfer Technology licensing

Food processing machinery An Indian firm offers all machinery for processing fruits, vegetables, poultry, meat and fish. Manufactured in Europe, the machinery is easy to use and makes high-quality food products. It also offers ice-making machines. Areas of application processing, agro-based Food industries Forms of transfer Consultancy, equipment supply, turnkey

Liquid glucose An Indian firm offers a novel bio-process technology for liquid glucose production. The company has made a significant progress in technical advancement of the process. Area of application Only for food and confectionery Forms of transfer Consultancy, technology licensing

Sugarcane juice powder (dried) An Indian firm offers technology for making sugarcane juice powder using spray drying technique. It is a natural, healthy, safe and nutritious product from sugarcane. Areas of application Food & beverages sector Forms of transfer Consultancy, technology licensing

Technology for milk, fruit and cereal-based products An Indian firm offers technology for processing milk products, fruit & vegetable products and ready-to-eat & ready-to-cook food products Areas of application Food processing industry Forms of transfer Consultancy, subcontracting, joint venture, technical services, capacity building, technology licensing, equipment supply, turnkey, others

Technology for natural dyes/oleoresins An Indian firm provides assistance in the manufacture of oleoresins/natural colour extracts using latest technology. Area of application Food colours/natural dyes Forms of transfer Consultancy, technical services, turnkey

Vacuum sealer and gas injection machine A Thailand-based company is providing technology for preserving and extending shelf-life of food products. Proper packaging is critical for avoiding food spoilage. The vacuum sealing and gas injection technique prevents contaminating microbes to enter the container, thereby increasing the shelf-life of the product. Areas of application Fo o d processing and agro-based industries Forms of transfer Technology licensing


TECHNOLOGY REQUESTED Coconut milk beverage An Indian entrepreneur is interested in acquiring the technology for producing & processing coconut milk beverage. Areas of application Food processing industry Forms of transfer Consultancy

Corn processing An Indian company is looking for a complete proposal/project report to set up a dry milling corn processing plant in Andhra Pradesh. Targeted finished product is tinned corn, pop corn, corn flakes etc. It is also interested to import similar kind of plant & machinery to set up the same in India. Areas of application Corn processing industry Forms of transfer Others

Extruder pilot plant An Indian company is seeking the extruder pilot plant for manufacturing processed cereal-based weaning food. Areas of application Infant food, supplementary food, weaning food Forms of transfer Others

Food processing equipment An Indian company is seeking technology and equipment for processing of fruits, vegetables and other related products.

Area of application Food processing industry Forms of transfer Others

Areas of application Food processing industry Forms of transfer Others

Food preservation

Rice husk ash to silica precipitates

A Thailand-based food and fruit preserved trading firm is looking for efficient technology to extend the shelflife and preserve food and fruit. Areas of application Food processing industr y, confectionery industry, pastry industry Forms of transfer Others

An Indian company is seeking the technology to convert rice husk ash into some useful matter like silica precipitate, as the rice husk is rich in silica content. Areas of application Agro-based mills, which burn rice husk for internal purposes Forms of transfer Others

Fruit drinks-doy pack

Spice grinding and processing plant

A firm from UAE is interested in acquiring the technology for manufacturing fruit juices and drinks using optimum formulation technology. The firm needs technology providers, consultants and price quotes for the project based on turnkey & know-how. Areas of applications Food processing industry Forms of transfer Others

Juice and food processing A company based in the UAE proposes to establish a food processing plant that would help process fruit juices, jam/jelly, juice concentrates & pulp. Through this plant, the company also wishes to obtain valuable by-products like cattle feed, fertiliser and raw materials for plywood.

An Indian firm is seeking to set up a spice plant and requires turnkey project consultants for the same. Areas of application Food processing industry Forms of transfer Others

Virgin coconut oil production A Thai entrepreneur is interested in acquiring the technology for production of virgin coconut oil. He plans to set up a coconut oil production line with technical co-operation from technology providers. Areas of application Food processing industry Forms of transfer Others

Information courtesy: Dr Krishnan S Raghavan, In-Charge, Technology Transfer Services Group, Asian and Pacific Centre for Transfer of Technology (APCTT) of United Nations Economic and Social Commission for Asia and the Pacific (UNESCAP), APCTT Building, C-2, Qutab Institutional Area, New Delhi - 110 016, Tel: 011-3097 3758 (Direct), 3097 3710 (Board), Fax: 011-2685 6274, E-mail:, Web:, For more information on technology offers and requests, please log on to and register with your contact details. This is a free of cost platform provided by APCTT for facilitating interaction between buyers and seekers of technologies across the globe. After submitting technology offer or request to this website, you are requested to wait for at least two weeks for receiving a response from a prospective buyer / seeker through this website, before contacting APCTT for further assistance.

Share and Solicit Technology The mission of Modern Food Processingg is to spread the technology culture. Here is an opportunity to be a part of this endeavour by sending your technology on offer or technology requirements. If you belong to any of these two categories, you are invited to furnish the techno-commercial details for publication. The write-up needs to be as per the format of this section with information about the particular technology offered or requested, its areas of application and forms of transfer. Contact us: Modern Food Processing, Infomedia 18 Limited, ‘A’ Wing, Ruby House, J K Sawant Marg, Dadar (W), Mumbai 400 028.Tel: 022-3024 5000, 3003 4672 l Fax: 022-3003 4499 l Email:

July 2012 | Modern Food Processing



We sell experience, not coffee ‌ ayys 28-y ‌s 28-yyeaar ol 28 o d Sachin Sabharwal,, Ma Mannaggiingg Direect Di Dire cto tor, or, Di Di Bel ellaa Cof of fe fee IInndi diaa.. In an dia a intter er vi ervi v ew ew over coofffee ee w wit iitth Mahua Roy,, hee dis iscuss sses es his journey es rnney e frrom om bei eing an an in inve inve ves est s tm meenntt ban anker in in Austrrallia to a cooffee fffeeee reettai aile ler in ler in Innddia ia, aannd nd w whhy thhe time mee iiss rir ght for gglloba obaall ccof ob of fe of fee cchhai haaiinnss ttoo eennte ter Inndia. ter

Hoow di H did yo your you ur joou urn rneeyy at Di Di Bel ella la Cofffeee ssttart? t?

Photo: Joshua Navalkar

I st staarrtteed m myy ccar are ar reeeer in in Baan nki king g&F Fin inan inan an nce c b ce bec ecau ec ause s I was as goo go od d wiitth nu nu umb mber mb ers, s, bu utt laatteerr I reeaali liseed I di did d not not wa no want nt tto o mak ma ke it myy car ke aree e r. I ttoo ee ook oo k a 9-mo 9-mo ont nth th lo ong ng sab abba b tiical an and d star st arte ar ted te dm myy fir irst s en st nttre r pr pren en eneu neu euri rial all ven e tu ture re of coff cofffee ee shops in Syd Sy dn neeyy, Au Aust stra raali liaa. a. It tu turn rned ed d outt to b bee a ssuc ucce uc ceess cess s fu ul bu bus usiness an nd I op open ned fivve co coff ffeee ssh hops ho o s in Sy Sydn d ey withi hiin fo our ur years. Laatteer L er in n 200 009, 9, D 9, Dii Bell ellaa Co Coff ffee ee,, wh whicch waas al a re reaad dy a teen n--ye year ar-o old est stab tab abli lish shed d bra rand nd d in n th the he Au A sttra rali liian maark m r et et,, waas cco ons nsiid der eriin ng fo fo y into foray in nto to thee Syd ydn ney maarrk m ket et. Th T he ma m na nage geeme m nt n aapp ppr pp prro oac ache hed d me to be me beco co ome parrtn neerrs fo for th thee Syydn dney ey operraattiio op o ons ns as I ha ns had an an u und n er nd erst stan st tan andi d ng di ng of th hat marke arrkeet. t. T hen Th en 1..5 5 yeaarss ago o, I di did d ttw wo im mp po orrttaan nt thin th hiin ngs gs: Re Requ equ ques estteed fo for p rtne pa rttne ners rsh rshi hiip in in tthe hee ove h vera raall l l bu ussin sin ineesssss and tto an and ook ok t h hee dec ecis isiio isio on to taak ke th thiiss bu ussiine ness ss tto o In Ind diia. a. T h hee com mp paany ny was as inco in corp co r po orrat ated ed iin ed n In Indi diia iin n Ju ully la last st yeeaar an and we we willl be iin wi nau aug gu ura r ti ting in ng g ou urr se sev eveen ntth h ssto torree so to tore oo on. n.


Modern Food Processing | July 2012

Sachin Sabharwal

What made yyou decide upon p the timing to enter the Indian market? With so much of activity happening in the organised coffee space in India, we saw that the timing is right. According to a recent report by IBIS World, India is expected to see 20-30 per cent growth in the coffee retail market from 2011-15. The segment is huge, and there is a lot of potential. That is why we keep hearing about new international players wanting to enter India. In fact, we are thankful to the established players in the Indian coffee retail industry, who have already introduced the café culture, and have brought it to a certain level. Now is the time to push it to the next level. We realised that there was hardly any premium coffee place in the country. There has virtually been no player who has brought coffee to the consumers from different origins in the world. Most companies offer coffee produced from domestic beans. Di Bella Coffee, Australia has 12 varied blends. One can choose a coffee originating from Cuba, Papua New Guinea, Tanzania, etc. Just like in the case of uniqueness of wine tastes, every coffeegrowing region produces coffee that tastes different.

What is your typical day like? I visit each outlet for an hour everyday. I try to notice the quality of the products and also the service offered. I gauge the look and feel of the outlet. I also try to study consumer behaviour and see how they can be converted into opportunity areas. This business runs on consumer interface. The management personally needs to take as much note as possible of the target audience.

Can yyou tell us more about your revenue models? We are present in two formats, full-fledged stores and kiosks. Also, we have an online presence where we retail our blends and signature crockery. Later in the year, when we have a significant number of outlets in the city, we will look into mirroring the concept of ‘My Di Bella Coffee’ (already present in China and Australia), which

is delivery of coffee ordered online. The rationale is to offer coffee anywhere, anytime and we will be the first chain offering that. Besides, we are also proud of our innovation, Torq Natural Instant Coffee, which is an instant coffee liqueur. It is convenient for use in bulk for businesses such as catering, hospitals, airlines, events and for personal use at home or while travelling.

Do you have any local sourcing? Di Bella Coffee from the start has always bought coffee from India. Actually, about 15 per cent of our blends contain coffee beans of Indian origin. Most of our coffee blends have beans incorporated from at least four distinct regions. By doing so in the pre-blending and roasting process, we are able to offer differentiated tastes.

What have been yyour menu changes for the Indian market? First, we converted all our desserts to the eggless version only for the Indian market. Besides, we have introduced favourites like paneer tikkaa and chicken masalaa in sandwiches. However, we have kept the signature Di Bella menu intact, too! Also, we have no pre-packaged items in our store. All sandwiches and croissants are freshly prepared. This is one offering that differentiates us from other brands in the market.

In this competitive p sector, how would you ensure brand loyalty? We sell experience, not coffee. To be successful in this business, one needs to have certain uniqueness. Once a high degree of service, quality, value for money, and a ‘wow’ factor is offered, consumer loyalty is ensured. We have a full digital interaction platform throughout our outlets. There is a Samsung Galaxy Tabb on each table for customers to browse the menu and place orders. They also have net-surfing & email facilities on these devices. Moreover, the menu application software on these tablets is designed to offer full Facebook interactivity to ensure that our customers have a personal connection with the Di Bellaa brand.

Which was your y toughest g business decision? Coming to India, after having spent 23 years in Australia, and having an established business there. Being a numbers person, all I knew about Indian business environment was that it was growing at 10 per cent!

One business etiquette you always follow Being punctual. I try to preach it to my vendors too.

A lesser known fact about coffee Coffee beans are the second-most traded commodity after oil. Also, it is the second-most consumed beverage after water.

What are the upcoming p plans of Di Bella in India? Looking at the market conditions, Pune is our next destination and we are already shortlisting properties. We plan three outlets in Pune in the next three months. We are looking at 40-50 stores in India in three years. However, we maintain that we do not want to make the brand present in every street corner. We will continue to be labelled as a premium coffee shop.

What opportunities p do you see in India? Corporate centres are an untapped opportunity area for organised coffee retail. We encashed on this opportunity in Australia as we made similar observations. Seven years ago, a corporate centre in Australia did not have a provision for a coffee shop. Today, things have changed and now when a corporate centre is designed, the location of the coffee is pre-decided. In India too, as the young generation enters the workforce, they will scout for premiumness. Email:

July 2012 | Modern Food Processing


An invite that rewards as well... Dear Reader, ‘Modern Food Processing’ solicits original, well-written, application-oriented, unpublished articles that reflect your valuable experience and expertise in the food processing industry. You can send us Technical Articles, Case Studies and Product Write-ups. The length of the article should not exceed 1500 words, while that of a product write-up should not exceed 100 words. The articles should preferably reach us in soft copy (either E-mail or a CD). The text should be in MS Word format and images in 300 DPI resolution & JPG format. The final decision regarding the selection and publication of the articles shall rest solely with ‘Modern Food Processing’. Authors whose articles are published will be sent a complimentary copy of that particular edition. Published by Infomedia 18 Ltd, ‘Modern Food Processing’’ one of the leading monthly magazines exclusively meant for producers and user fraternities of the food processing industry. Well W supported by a national readership of over 80,000 and our strong network of 26 branch offices across India, this magazine reaches out to key decision makers among the Indian manufacturers of food processing products, machinery and allied sectors. Brought out in association with Hong Kong-based Ringier Trade Publishing Ltd (one of the world’s largest trade publishing houses with more than 200 special interest titles and offices in every major country), it ensures that advertisers are able to promote their products and services across the globe at no extra cost. So get going and rush your articles, write-ups, etc… Thanking you, Yours sincerely,

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PLANT SAFETY & MAINTENANCE PROACTIVE MAINTENANCE STRATEGY Thumbs up to safety and productivity.......................................... y 26 MACHINE SAFETY MEASURES Paving the path towards lean manufacturing................................ 28 BEARING MAINTENANCE Get the efficiency rollingg .............................................................. 32 AFTER-SALES MAINTENANCE SERVICES The game changer for machinery manufacturers ......................... 36 ROUNDTABLE Is plant safety and maintenance a top priority for Indian food processors? ................................................................. 38

July 2012 Ju July 12 | Modern 12 Mod rn n Food Processing P cessing Pro g

25 5

SPECIAL FOCUS Proactive maintenance strategy

Prasenjit Chakraborty


lant maintenance usually refers to the methods, strategies and practices followed to keep a manufacturing plant running efficiently. This can include anything from regular monitoring of equipment to make sure they are functioning properly, to cleaning garbage bins. The general aim of plant maintenance is to create a productive working environment that is also safe for workers. There are different types of plants

and factories; as a result maintenance procedures vary depending on the type and nature of manufacturing and the sectors such plants cater to. For instance, machinery for steel manufacturing is different from that used in the area of food processing. However, the objective is same – that is hassle-free production, which ultimately contributes to productivity. Each place of business generally has its own maintenance plan, tailored to its needs. A maintenance plan can include scheduling times for equipment monitoring, trouble trouble-shooting shooting and general clean-up. The food processing industryy today needs to meet stringent food d safety standards. The processing lin nes are sometimes simple or complex and d highly automated. In either case, the hygiene standard and processing norms arre well-

defined and to ensure this the plant operations need to be reliable. “Hence, a well-defined plant maintenance management system is a must to ensure that biological, chemical and physical hazards are eliminated or efficiently controlled. A planned maintenance programme increases plant reliability, reduces production downtime, enhances throughput, improves safety and quality conditions & increases lifecycle of assets,” points out V Gokul Das, Managing Director, HRS Process Systems Ltd.

Instrumentation for safe operation According to Anand Nayak, Deputy General Manager – OEM, Endress+Hauser (E+H), India, in food processing plants, safety is usually more related to the process aspect. However, there are different applications involved

Thumbs up to safety and productivity Proactive maintenance of plants can significantly bring down the overall operating cost, while boosting productivity. Against the backdrop of rapid growth in food processing industry, its approach towards plant maintenance is also changing. Today, this industry is paying more attention towards plant design and equipment selection, as the focus is more on preventive maintenance rather than undertaking remedial measures after breakdown.

Illustration: Sachin Pandit

where automation helps in supporting protection. In this context, right choice of equipment is important, which might help prevent untoward incidences. “This is true especially in the handling of dry goods like grain, flour and milk powder as there is a danger of dust explosion.


Modern Food Processing | July 2012

Proactive maintenance strategy

The area in and around silos is defined as Ex-Zone 20 and 22. Due to the fact that the automation systems are usually installed beside some drives, they should be chosen in relation to the explosion protection class/es,” points out Nayak. He further adds, “Besides, care needs to be taken during the storage of liquids. In such situations, protection of the vessels against damage due to overfilling becomes important. This includes, besides the prevention of flooding cleaning agents, the protection against bursting, as well. Specific field instruments from the E+H family like the Liquiphantt and Liquipoint level switches ensure that the operator/controller registers this possible threat and reacts early. Gas explosions due to high alcohol content, for instance, can be avoided with the same safety feature/s we use in other process industries.”

New ways of plant maintenance Food processing plants are seasonal in terms of peak processing need, although some operate throughout the year. Hence, maintenance programmes today not only must ensure efficient plant operation but also product quality. The traditional way of manual cleaning is giving way to sophisticated clean in place (CIP) systems with better defined programme cycle to enable right quality product. “Preventive maintenance programme has also been automated keeping in view the line capacity/ criticality or both. In-line measurement instruments provide an added reliability to operations,” exhorts Gokul Das.


o Maintenance helps achieve plant reliability and reduce production downtime o Sophisticated CIP systems are replacing manual cleaning o Plant maintenance no less than investment o Maintenance prevents debris from worn or broken parts entering the product or contaminating the production line

Today, the industry is witnessing the advent of IT in plant maintenance as well. According to Nayak, actual maintenance systems including those which are safety relevant are based on digital communication. The integration of maintenance tools into the software of the transmitter and also of the control system enables the user to recognise changes in the behaviour of the installed base much faster than what manual monitoring would allow. The system can alert the user early before the process gets influenced. He adds, “The integration of the installed base in support tools like the E+H W@M (Web Asset Management) allows direct access not only to the maintenance support documents like manuals, guidelines and spare part lists but also to the historic data from calibration, set-up and safety instructions. The operator is easily able to find the right approach to solve this problem and reduce downtime significantly. These tools also support predictive maintenance to avoid critical situations.”

Managing risk systematically Risk management is the identification, assessment and prioritisation of risks followed by co-ordinated and economical application of resources to minimise, monitor and control the probability and/ or impact of unfortunate events. Risks can come from uncertainty in financial markets, project failures (at any phase in design, development, production, or sustainment lifecycles), legal liabilities, credit risks, accidents, natural causes and disasters. Risk management plays an important role in every process industry, so is the food processing sector. While on the one hand, the operation team focusses on producing good quality product instead of making compromises to avoid personal danger, on the other, it ensures long-term availability of the production equipment and avoids unnecessary downtime for repair or production restart. “Besides the basic legal requirements, other audits also focus more and more on safety. Dealing with international companies will force

Food processing industry has become proactive when it comes to plant maintenance. The goal today is ‘preventive’ rather than ‘breakdown’ maintenance. Most of the processors have modernised their lines to enhance plant operation and process quality product. V Gokul Das Managing Director, HRS Process Systems Ltd

this development. India has, like most countries, a lot of opportunities. The danger originating from food, resolvent or a cleaning agent is usually underestimated until the first accident happens,” observes Nayak. Hence, it is imperative to take care of regular maintenance of production plants. Plant maintenance itself is an investment, which will be paid back in the form of a longer service life, higher uptime and minimised risk. It is essential to keep plant in good trim so that one will always get the best out of it. How proactive is the food processing industry of India as far as plant maintenance is concerned? Gokul Das replies, “Food processing industry has become proactive in this direction. The goal today is ‘preventive’ rather than ‘breakdown’ maintenance. Most of the processors have modernised their lines to enhance plant operation and process quality product. These days, much importance is given to plant design and equipment selection, right at the time of project planning to enable low maintenance and long-term quality product processing.” Simple steps like regular checking of machinery pay rich dividends. Worn parts should be replaced as soon as possible. This not only ensures that production is maintained but also prevents debris from worn or broken parts entering the product or contaminating the production line. Ensuring all these will address issues pertaining to productivity, minimising cost, etc, which ultimately will help the business prosper. Email:

July 2012 | Modern Food Processing


SPECIAL FOCUS Machine safety measures

Paving the path towards lean manufacturing Couurte r esy: s Rockwell Automation sy

In today’s competitive world, undertaking adequate machine safety measures in production plant has become mandatory due to the risks of various untoward incidences. Such procedures prevent machine breakdown, equipment damage and accidents. All these ultimately increase productivity, reduce downtime, besides offering a plethora of benefits.

Prasenjit Chakraborty


very manufacturer is always looking for ways to reduce the cost of doing business. In order to achieve this, adoption of lean manufacturing strategy is the most important. This is because lean manufacturing can help reduce waste and eliminate unnecessary steps out of the production process. These two steps alone can take the manufacturing business to new heights. Adoption of lean manufacturing method not only benefits a company but also its customers. The reason for this is that customers get better value for the products that they are purchasing. Lean manufacturing motivates employees to do their jobs efficiently and helps to make the work environment a much better place. To achieve lean manufacturing, several steps need to be taken and one of the important steps is effective machine safety strategy. According to V Gokul Das, Managing Director, HRS Process Systems Ltd, “Machine safety in the food processing industry has two aspects – actual machinery or equipment safety norms and processing product machine safety norms. The former is defined by the


Modern Food Processing | July 2012

machine manufacturers in their operations and maintenance (O&M) manual. The latter is an important area missed many-a-time. Processing product machine safety norms is the key to deliver safe (hygienic) processed food product. This entails special design norms, which enable machine safety for processing without any product contamination by machine parts or components.”

Criticality of machine safety There is not even an iota of doubt that machine safety is the cornerstone of successful production in any plant. Routine focus on machine safety makes a plant ideal for working. This enables workers in the plant to concentrate on their jobs entrusted to them, hence making the products absolutely flawless. “It is essential to adopt the highest levels of machine safety to ensure the safety of the personnel operating the machinery and prevent damage to equipment. Besides, machine safety ensures reduction in equipment downtime, thereby increasing productivity and efficiency,” points out Manoj Paul, Country Manager-India & South Asia, Heat and Control (South Asia) Pvt Ltd. Incorporating machine safety practices prevent injury to personnel operating the equipment and thus stalling production losses. According

to Giorgio Marini, Director, Veripack Solutions India Pvt Ltd, “Machine safety entails having a system that contributes to the best efficiency of the production plant. Use of machines in safe condition helps the operator to stay focussed on his primary job,” he points out. An unsafe machine is a potential danger not only to the operator working on it, but also to the process. “Adopting safe machine practices ensures better uptime of the machine due to reduction in accident rate. Safety procedures, in fact, should be adopted in each and every plant activity for a smooth production output,” says Vinay Patil, Senior Manager-Manufacturing, Forbes Marshall.

Benefits of machine safety Adopting machine safety not only saves human lives in the plant (which can happen due to wrong operations) but also enhances production efficiency. This involves understanding machine safety requirements vis-à-vis process requirements – define personnel and processing safety norms, evaluate technology and finally decide on the machinery to install. This will ensure better plant reliability, safety of workmen and quality product. Implementation of machine safety measures provide a plethora of benefits. Says Gokul Das, “Adopting

Machine safety measures

Machine safety combined with proper preventive maintenance ensures that the machines run 24x7, besides higher levels of productivity. Thus, there is no loss of production due to breakdowns, accidents, etc. Manoj Paul Country Manager-India & South Asia, Heat and Control (South Asia) Pvt Ltd

proper machine safety measures will ensure hygienic and safe endproduct processing, resulting in quality products and high level of customer satisfaction. A healthy work environment ensures security and safety of workmen leading to continuous production without loss, especially during peak season. Other benefits include increased productivity, reduced downtime and enhanced asset value.” Ensuring machine safety prevents huge financial loss for any company.


Modern Food Processing | July 2012

Such financial loss happens primarily due to machine breakdown. In many cases, it has been observed that the cause of the breakdown (machine) is due to lack of machine safety measures. “Machine hours lost due to breakdown can run into huge losses, especially if it is a machine critical to the process. If the parts are not available locally, the downtime goes up further. Often, other machines in the line are dependent on the output of the affected machine,” points out Patil. In such situations, assembly line output is adversely affected. Offering a similar view, Paul says, “Machine safety combined with proper preventive maintenance ensures that the machines run 24x7, besides higher levels of productivity. This ensures that there is no loss of production due to breakdowns, accidents, etc.” Adoption of machine safety measures also leads to reduction in maintenance and spare parts costs. “Machine safety measures will prevent plant breakdowns and shutdowns

Adopting safe machine practices ensures better uptime of the machine due to reduction in accident rate. Safety procedures, in fact, should be adopted in each and every plant activity for a smooth production output. Vinay Patil Senior Manager-Manufacturing, Forbes Marshall

for maintenance. This will also help in reduction of maintenance cost and other expenses involved in buying spare parts for existing machines in the plant,” exhorts Paul. It is time for the food processors, especially small and medium enterprises (SMEs), to look into the important aspect of machine safety measures. Ensuring this will help them to rise in the business and at the same time reap remarkable profits as well. Email:

SPECIAL FOCUS Bearing maintenance

Rakesh Rao


ny untimely shutdown may cause disturbance in the food production schedule, which may result is loss of time and money. Few industries can match the diverse and difficult operating conditions (such as extreme temperatures and moisture, contamination-prone environments, etc) found in the food and beverage processing industries. While carrying out periodic maintenance work has become a norm, companies often forget to do a regular check on the health of bearing system, which may prove to be a costly miss. Though small in size, bearings are critical for moving parts of any machines. Jean-Christophe Brossard, Global Manager

the growing food processing industry, reduced downtime and better overall machine reliability are extremely vital. Damaged bearings can result in unplanned downtime, lost production and even spoilage of food ingredients & products, which can lead to decline in market competitiveness of companies,” opines Maverick Lim, Engineer, NTN Bearing-Singapore Pte Ltd. Brossard adds, “Bearing failures can lead to unplanned downtime, which can prove costly by way of lost production until the line can be restarted, including cost of labour and components, if something goes wrong in critical machines. These can also result in scrap production, if there is any risk of food contamination by failed bearing components, like seals, grease or balls/rollers, etc.”

Bearings play a major role in any rotating equipment. Bearing failure can bring production to standstill in a food processing unit. Hence, proper selection and maintenance of bearings is imperative for uninterrupted manufacturing in the food & beverages industry. - Food and Beverage Segment, SKF, says, “Bearings form the core of rotating equipment and can be found in most of the applications in food & beverage processing plants. For example, conveyors, motors, fans and gearboxes, which keep the assets running in very diverse food and beverage processes.” Hence, manufacturers should have effective maintenance strategy in place for ensuring smooth functioning of bearings. “With companies trying to maintain their competitiveness in

HANDY TIPS Here are some of the useful maintenance tips for bearings in food processing plant: o Correct methods and tools for bearing mounting o Applying the right lubricant in the correct way, amount and at the right intervals gives bearing the premises for reaching the expected service life o Choosing bearing solutions with good sealing functions and upgrading to re-lubrication-free solution Source: Jean-Christophe Brossard - Global Manager Food and Beverage Segment, SKF


Modern Food Processing | July 2012

Reasons behind the failure As mentioned earlier, bearings have to function in taxing conditions (cool and hot temperatures) and handling various kinds of food products (liquid, solid, acidic/basic, etc). These affect the condition of bearing system. Brossard elaborates, “There are many reasons for bearing failures and this is very much related to process environments (dust, temperature, humidity, etc), cleaning regimes, chemicals in use; but ingress of process contaminants and/or cleaning fluids are the most specific ones in food and beverage processing.” According to Lim, in 90 per cent of cases, failure is caused by external elements that may be classified into following four main families: Inadequate lubrication (70 per cent): Incorrect or unsuitable lubrication significantly reduces bearing service life. Contamination (18 per cent): Frequently, bearings are used in extremely polluted environments that significantly reduce bearing service life. Improper installation (10 per cent): The installation of bearings is a key step that will affect the bearing’s service life. In fact, bearings that are incorrectly installed will get worn quickly.

Bearing maintenance

The simplest bearing maintenance practice starts with the correct mounting tools and techniques. The common failures can be avoided through correct and simple maintenance practices, thus improving production line efficiency. Jean-Christophe Brossard Global Manager - Food and Beverage Segment, SKF

Fatigue (2 per cent): Bearings support loads and must at the same time rotate – conditions that cause fatigue of critical components. Fatigue, or spalling, of rolling elements and raceways is the normal mode of bearing failure, but can be accelerated by a number of faults. Lim adds, “Lubrication and sealing are the root causes of more than 50 per cent of all premature bearing failures. Although the lubricant is an integral component of the bearing system, it is often overlooked.”

Benefits of maintenance Right maintenance practices can help increase the service life of bearings and thus improve efficiency of the food processing plant. For this, Brossard believes that the simplest bearing maintenance practice starts with the correct mounting tools and techniques. Hence, he feels that the common failures can be avoided through correct and simple maintenance practices, thus improving production line efficiency. Lim observes, “Currently operating in Just-In-Time mode, the industry is continuously compelled to reduce production costs while improving the

Lubrication and sealing are the root causes of more than 50 per cent of all premature bearing failures. Although the lubricant is an integral component of the bearing system, it is often overlooked. Maverick Lim Engineer, NTN Bearing-Singapore Pte Ltd


Modern Food Processing | July 2012

quality of manufactured products. Hence, the quest to optimise the availability of production means and decrease maintenance & repair costs has become crucial. ‘Better safe than sorry’ is a good summary of current maintenance philosophy, which has had to evolve in order to meet these requirements. Increasingly, it is vital that the ‘maintenance policy’ to be adopted is identified upstream, frequently with regard to machine constraints.” According to him, on-condition maintenance offers many economic advantages such as: o The incidence of unscheduled production shutdowns is decreased, thus increasing equipment availability o Reduction of routine shutdowns for maintenance o The severity of repairs is limited, thus entailing a reduction of intervention costs and an increase in intervention safety o Reduction of storage costs for spares procured according to actual requirements of maintenance o Scheduling interventions, thus allowing improved organisation of the intervening parties and cost reductions o Intervention quality improved, thanks to targeted actions o Employee motivation via valuation of maintenance tasks

Handle with care While it is important to adhere to proactive regime for bearing maintenance post-installation, manufacturers have to take adequate measures for proper storage and handling of bearings. Lim explains, “There are many possible precautionary steps that could be taken during the handling stages, including bearing storage. For example, for bearing mounting surfaces, any burrs, cutting chips, rust or dirt should first be removed from the bearing mounting surfaces. Ensure that all pressing blocks, driving plates, hammers and other mounting devices are clean, free of burrs, and of the correct size. Bearings are manufactured to very tight tolerances

in order to meet extremely high accuracy requirements. Therefore, it is imperative to take special precautions with regard to their handling.” In order to avoid damage to machinery and danger to workers when changing or removing bearings, proper protective equipment and bearing removal equipment should be used. He adds, “Bearings are coated with a rust preventative compound and securely packaged before delivery. When storing bearings, it ideal to store in a location with low humidity, ie less than 60 per cent relative humidity. And bearings should never be stored on the ground, but should be stored on shelves or palettes at least 20 cm above the ground. The boxes of bearings should not be stacked too high or the rust preventative compound may be squeezed out of bearings on the bottom.”

Pre-emptive measures If handled correctly, bearings can generally be used for a long time before reaching their fatigue life. If damage occurs prematurely, the problem could stem from improper bearing selection, handling or lubrication. Lim says, “In the event of bearing failure, take note of the type of machine on which the bearings is used, the place where it is mounted, service conditions and surrounding structures. By investigating several possible causes surmised from the type of damage and condition at the time the damage occurred, it is possible to prevent the same kind of damage from reoccurring.” As reactive maintenance is up to four times more expensive than planned maintenance, the trend is towards a more planned maintenance approach. Predictive techniques enable manufacturers to reduce the incidence of unplanned stops. Hence, food manufacturers are taking bearing maintenance seriously. Brossard says, “Yes, we are seeing this more and more, starting with large/multinational companies. The range of maintenance practices can be from predictive maintenance to transitioning from time-to-condition-based proactive maintenance.” Email:

SPECIAL FOCUS After-sales maintenance services

Prasenjit Chakraborty


n a competitive business environment, convincing a new customer to buy an expensive machine is difficult. Even if, a company successfully sells a particular machine to its client, still it is regarded as just one part of business. Why? This is because, machines in any plant run for longer time, and in many cases round the clock, hence these need to undergo thorough check-ups from time to time and even repair at times. This

of India is, by and large, dominated by small-scale industry, and dearth of technical persons is making the situation complex. In case of any eventuality, such plants are in complete doldrums. “Post-sales servicing is an important aspect, especially in the small-scale segments since it helps them maintain their equipment and also produce quality product. This sector is also constrained by low technical expertise available in plant, hence dependency on equipment manufacturer is high,” points out V Gokul Das, Managing Director, HRS Process Systems Ltd.


Dynamic changes

for After-sales service is one of the key areas for machinery manufacturers to boost their business. Today, selling of a machine, to a large extent, depends on the after-sales services offered by the manufacturer. Over a period, the dynamics of such services is also changing.

activity done by a company that sells the machines is dubbed as ‘after-sale services’. It has been observed that companies that render prompt after-sales service rise in the business fast. In other words, it is the after-sales service that facilitates companies to sell new products to its clients. In the context of food processing industry, such services are crucial.

Why is it significant? After-sales service is fundamental for having a machine working at the best of its capability. The food processing sector


Modern Food Processing | July 2012

In case of any technical snag, quick replacement or repair of parts is essential for a smooth running of a plant. Here lies the importance of postsales service. “Post-sales service has to ensure that spares are readily available. thus minimising machine downtime. The post-sales service team must also collate data based on customers’ experience and their expectations from the machines. This feedback serves as an important tool to identify gaps in the existing machine design, and should be taken into account for further developments,” exhorts Vinay Patil, Senior Manager-Manufacturing, Forbes Marshall.

Many-a-time, machine manufacturers advise their customers to go for an annual maintenance contract with them (machine manufacturers) for key equipment, which helps them overcome such problems. In large processing units, the situation is slightly different as they have their own high technical expertise. This does not mean such units do not require post-sales service. “When it comes to high-end machinery with variable capacity and product processing, post-sales service tie-up with manufacturers becomes essential,” points out Gokul Das.

Every area of business is changing rapidly, so is after-sales service. Today, order finalisation depends mainly on post-sale service. In the words of Gokul Das, “We have observed that customers are now aware of the importance of preventive maintenance and postsales servicing requirements of their machinery and are taking initiatives in this direction. This has also become one of the important deciding factors in order finalisation. We have ourselves seen an increase in annual maintenance contract (AMC) by our customers, which is a winning solution for both – plant reliability for them and continued customer patronage for us.” This development ultimately helps business to grow, be it the machine manufacturers or food processors. According to Patil, the strength of post-sales service teams has increased and services are now extended to users at their doorstep. Advice for machine maintenance is also available online for many advanced machines. “Many machinery manufacturers provide a free of charge AMC of the equipment for a couple of years. Free training to users has also become a standard practice. Many companies are announcing ‘open days’ on which one can witness the latest machinery range in actual working conditions,” he says. Email:


Is plant safety and maintenance a top priority for Indian food processors? Plant safety and maintenance is an integral part of any manufacturing business. It helps companies in winning customers’ confidence, providing quality products and ensuring safe environment inside the production plant. To be more candid, safety and maintenance, to a large extent, determines the success of a company. Prasenjit Chakraborty ascertains the views of experts on the approach taken by food industry towards this issue.

Sanjeev Gupta Director, Kanchan Metals Pvt Ltd

Giorgio Marini Director, Veripack Solutions India Pvt Ltd

Vinod Moogi Head-Packaging, Schuler India Pvt Ltd

The Indian food industry is widely divided into many segments within the organised and unorganised sectors. If we consider the organised sector, certainly a lot of focus is given to plant safety and maintenance, and many of our customers are maintaining worldclass standards in their operations. However, when it comes to the unorganised sector, there are many problems. In fact, it poses several concerns. Hence, this sector requires a greater push to improve its operations in all aspects. To make it happen, the unorganised sector requires support in many ways including finances from an affordable source so that the capital cost can be incurred and the manpower is upgraded. The Ministry of Food Processing Industries (MoFPI) should focus on this aspect, which ultimately will enhance the food quality and standards.

In a rapidly expanding market, such as India, the main priorities and investments are intended to increase productivity and decrease costs. Operation team’s primary responsibility is process reliability, where the process, or manufacturing, takes place with as little waste as possible. Maintenance team’s primary responsibility is equipment reliability. Lack of equipment reliability creates waste due to failing components, quality decline related to equipment problems, or speed losses because of component wear or breakdowns. It is common that engineering departments only focus on making sure a new installation is made on time and within budget. Reliability and maintenance aspects of the equipment design are often overlooked. Indian food processing industry has started to slowly pay attention to these two important aspects.

Preventive maintenance should be an integral part of an industry’s daily operations. This applies not just to the food industry, but to any business. Management must communicate to staff that preventive maintenance and its prerequisites are top priorities. Only then can both the plant and maintenance staff ensure that the right programme is in place and also working properly. Companies should work on production capabilities rather than just focussing on production. This usually happens during season, for example for beverage industry, summer is the peak season and they just keep producing without maintenance. The companies even push the machines to run beyond the manufacturers’ recommended speed, as the production team has to meet given targets, which are further linked to incentives and bonus.

EDITORIAL TAKE It seems that the food processing industry is slowly realising the importance of safety and maintenance. Yes, reputed companies have already taken measures. It is time for SMEs to swing into action and reap the benefits the food processing sector offers.


Modern Food Processing | July 2012

FACILITY VISIT Parag Milk Foods Pvt Ltd

Prasenjit Chakraborty


visit to Parag Milk Foods’ cheese plant located in Awasari Phata, near Manchar village in Pune district, Maharashtra, will make one ‘say cheese’. It is because, there are many unique features associated with the cheese plant. The

plant is fully automated and produces 40 metric tonne of cheese everyday, making it one of the largest cheese plants in Asia. Besides, it produces wide varieties of cheese. The cheese plant operates for 20 hours a day and remaining 4 hours is spent for maintenance purpose. Interestingly, maintenance (cleaning and sterilisation of equipment) work is also fully automated.

Mozzarella cheese brine tunnel

“It is the most modern cheese plant in the world having the latest technology. Besides, it is the only plant in India that can produce around 1,700 varieties of cheese,” claims Capt H S Oberoi, President, Parag Milk Foods Pvt Ltd.

Technology at its best According to Oberoi, the cheese plant is one of the only two facilities in Asia with UHT technology. The equipment, imported from Stephan Machinery, Germany – pioneers in cheese processing equipment – allows the UHT-treated cheese to withstand the inadequate cold chain issues in a country like India. With the help of this technology, the company is flooding the national market with UHT-treated, superior quality cheese, now available in a variety of forms such as slices, wedges, spreads and a range of exciting flavours under the brand name Go. The technology is really helpful in penetrating the remote markets of India. “This technology has been made available by us for the first time in India,” he claims.

ENCAPSULATING EFFICIENCY WITH ADVANCED TECHNOLOGIES Parag Milk Foods Pvt Ltd is touching the hearts of cheese lovers in India and abroad through the wide varieties and tastes it offers. This has mainly become possible due to its prudent investments in technology and R&D. Cheese is processed by adopting Ultra-high Temperature (UHT) technology, which keeps the product fresh up to six months in ambient temperature. It is a huge benefit against the backdrop of poor cold chain infrastructure in India. Cheese slice packing machine


Modern Food Processing | July 2012

Parag Milk Foods Pvt Ltd

Cheese wedges packing in outer cartons

The other sophisticated equipment inducted in the plant include – OST VATs, Alfomatic and Cheddar Tower from Tetra Tabel UK, Mozzarella Line from Dima, Italy, and processing equipment from Stephan, Germany. The packaging machines are from Bosch, and other German companies. Two workers along with a technical person can produce more than 15 tonne of natural cheese in a shift. This clearly depicts the level of automation at the cheese plant.

Processed cheese cooker

Plans are afoot to augment the capacity further. The reason is purely due to growing demand. “The demand for our cheese is growing day by day from both domestic as well as overseas markets. We are planning to increase the capacity to 80-100 metric tonne per day,” says Devendra Shah, Chairman, Parag Milk Foods Pvt Ltd. Trained in-house engineers are an asset to the plant who make sure all machines run smoothly. “We cannot allow any breakdown in the plant. Because of this, we have our engineers in the plant round the clock. If a problem occurs, it is taken care of and production starts immediately,” says Oberoi. In its endeavour to make the plant absolutely clean, the company has inducted a machine from Germany called Hygiene Station. Anyone entering the plant has to pass through it; while passing hot-air jet blasts from all directions, the person’s shoes automatically get sanitised. Hands are also sanitised through other devices.

Cheese varieties produced There is no dearth of innovative cheese products from Parag Milk. Besides processed cheese, it produces Cheddar, Mozzarella (used for pizza), Monterey Jack, Colby, Gouda, Emmental, etc. “All varieties of cheese are made from 100 per cent pure cow milk,” says Oberoi. Go cheese is ISI-marked and follows international standards and goes to many prestigious institutions and multinational companies as per required standards. Few regular clients of Go cheese are Domino’s Pizza, Pizza Hut, US Pizza, Uncle Sam Pizza, The Leela Hotels, Monginis, Taj Group of Hotels etc. The products are also available in reputed retail chains like Reliance Fresh, Big Bazaar, Aditya Birla Retail, Metro etc. The Go cheese is being exported to 20 countries. However, major chunk of exports are in the markets of Middle East, South East Asia, Korea and the US. For manufacturing products, it procures milk from 22 districts in 4 states – Maharashtra, Andhra Pradesh, Karnataka and Tamil Nadu. It has tieups with more than 4,300 village level

The demand for our cheese is growing day by day from both domestic as well as overseas markets. We are planning to increase the capacity to 80-100 metric tonne per day. Devendra Shah Chairman, Parag Milk Foods Pvt Ltd

collection centres where approximately 2,30,000 farmers contribute and support the brand. It also has 104 chilling centres including bulk coolers. Latest technology contributes to higher efficiency and yields. “We have well-established mechanism in place through which we collect 10 lakh litre of milk everyday,” says Oberoi.

Manpower training and R&D Staff training is conducted from time to time in-house. “Training is also outsourced from reputed agencies many-a-time,” says Oberoi. The staff is trained on the functional skills and knowledge as well as other general managerial and growth training is conducted. Staff members are regularly sent to companies overseas for detailed training. It has a full-fledged R&D department, which works continuously towards product innovation, process development etc. “R&D is an integral part of our business. Our innovative products are the result of intensive R&D,” categorically states Shah. The company is also investing substantially in research and development. There are around 400 people working in the cheese plant. But most of the people are employed in packaging area. “Soon, the packaging area will also be fully automated,” reveals Oberoi. The total investment of the plant is ` 100 crore. “We are already the largest player in institutional sales. We are also gaining markets in consumer segment every day. As a brand, we intend to emerge as one of the top five value-based food brands in India. Within one year, our aim is to become the largest cheese player in the country,” concludes Shah. Photo by: Joshua Navalkar Email:

July 2012 | Modern Food Processing



EDIBLE OILS & FATS EDIBLE OIL MARKET The changing consumption dynamics with econ nomi m c developmentt ................................................... 46 EDIBLE OIL PRICES Feeling the pinch of inadequate domestic supplly ... . .. .............................................................................. 48 OLIVE OIL Adding a nutritional blend to traditional Indiaan cuisines ................................................................... 50 OLIVE OIL IN FOOD SERVICES SEGMENT A healthy recipe to liven up the taste buds ............................................................................................ 53 RICE BRAN OIL Rising prospects in snacks segmentt ............................ ............................................................................... 54 INTERFACE - Cory McArthur, Vice President, Market Development, Canola Council of Canada “Typical loyalty to a particular type of oil is wa wani nin ng in India”............................................................ 56 NUTRITIONAL BAR Concept-based snacks on the go ...................... . ..................................................................................... .. 58 5

Ju Jul ully 20 uly 2012 012 2 | Mod Modern Moder Mo M o er od ern e rn Fo Foo Food od Processing od Pro P Pr roces ro cesssi ce ssin iin ng ng

45 45

INSIGHT & OUTLOOK Edible oil market

The changing consumption dynamics with economic development India’s edible oil market offers a varied view across different regions, with each region having its unique preference for a particular oil. With consumption soaring and stagnant domestic supply, palm oil is increasingly finding acceptance among the Indian consumers. And this is likely to remain so for next five years. Govindbhai G Patel


ndia’s dependence on import of edible oils has increased in recent times (particularly in last four years) due to rapidly increasing consumption and stagnant domestic edible oil production. Per capita consumption of edible oils in India at 13.15 kg (201112) is still a lot below threshold level of consumption. The lower and middle class Indian consumers are price-sensitive and switch to cheaper oils. Share of food budget is 47 per cent in the total expenditure budget of an average consumer, which justifies the consumers’ sensitivity towards oil price. A point to note is that the Indian edible oil demand is both switchable and elastic: switchable to other oils to a large extent and elastic to some extent. Change in prices is a huge deciding factor here. Cost of palm oil is low (by ` 50-100 per 10 kg or $ 100-200 per tonne) compared

DEMAND DRIVERS Some of the growth drivers for the edible oil industry in India are: o Consistent high GDP growth rate o Big emerging Indian middle class o Double-digit growth of out of home consumption of edible oils o Low per capita consumption of edible oils o Increasing the income level of people who are consuming much below the all-India level o Rising urban population o Zero per cent duty on imports facilitates lower oil price to consumers and in turn gives a push to demand


Import and domestic production of edible oils * Estimate

Modern Food Processing | July 2012

Domestic Production


Figures in MT

56% 8.18

44% 4.42

56% 5.64

54% 5.12

46% 4.32

42% 4.40

48% 5.04

58% 6.07

52% 5.54

39% 4.42

41% 4.71

61% 6.90

59% 6.80

59% 8.82

54% 8.37

59% 9.70

44% 5.61

56% 7.00

44% 6.34

41% 6.20

46% 7.25

41% 6.65

2001/02 2002/03 2003/04 2004/05 2005/06 2006/07 2007/08 2008/09 2009/10 2010/11 2011/12* Source: G G Patel & Nikhil Research Company

to other edible oils; hence it is used for blending with other oils. A big proportion of palm oil imported in India is due to the cheaper substitution of other oils and to fill the demand gap of other oils. Palm oil is consumed the most by lower class and lower middle class in India. Assuming that India will continue to witness high economic growth in future, the prospects for overall oil and palm oil consumption in India appears promising.

Region-wise consumption There is big variation in consumption of edible oils in different regions/states. While Gujarat/Maharashtra (ie in West) has 18-23 kg per capita consumption, Orissa/Bihar (ie in East) has 7-10 kg per capita consumption. Some of the consumption characteristics are as follows: North (Delhi, Punjab, J&K, Himachal Pradesh and Uttar Pradesh): This region has been traditionally a mustard and groundnut oil market, but has partially shifted to soya oil for household consumption and palm oil for out-of-home

consumption (OHC) – hotel, restaurant and catering (HoReCa). This market is a perfect mixed bag of all oils. It has the lowest share in percentage terms of palm oil as it is a colder region. South (Karnataka, Tamil Nadu, Andhra Pradesh, Kerala and Goa): The region is the highest consumer of palm oil, both in absolute and percentage terms. It is also the biggest market for sunflower oil in India. There is a small share of soya oil and very low percentage of other types of oil consumption. West (Gujarat, Maharashtra, Rajasthan and Madhya Pradesh): This is the most prosperous region of India having the highest per capita consumption of edible oil. Acceptability of palm oil has improved over the years. But even with 35 per cent share, this region is the secondhighest consumer of palm oil on account of high per capita consumption. This is the highest soya oil-consuming region as the major domestic soyabean crop is grown and there is a good household demand for this oil. The mustard oil consumption is 9 per cent, which is majorly in Rajasthan.

Edible oil market

East (West Bengal, Odisha, Bihar, Assam, Chhattisgarh and Jharkhand): It is the lowest per capita consuming region due to lower income levels. It has 40 per cent share of palm oil, but this is the second region after south where broadly the whole of the region has accepted palm oil in the household. This is the biggest market for mustard oil (29 per cent share).

Household consumption Household consumption of edible oil in India accounts for about 70 per cent and in absolute terms 10 to 11 million tonne (MT). While Indian households earlier preferred domestic oils like groundnut, rapeseed and cotton, they are now shifting to palm, soya and sunflower. Acceptability of palm in household is drastically varied in different regions of India. Palm has a major share in the South Indian household. The region already had acceptability for coconut oil and has smoothly shifted to its lowerpriced cousin palm. Palm usage in household is extremely low in the North, where consumers still prefer the domestic oils and soya. Palm

Consumption of edible oils in different categories of OHC sector (2009-10)

12% 0.54 MT

usage is limited in households that use vanaspatii (hydrogenated oils). In manufacturing of vanaspati, about 80 per cent palm oil and its by-products are used. Palm has made inroads into the Eastern region of the country. There is an increasing acceptability of palm, especially in coastal areas. West region shows lesser acceptability for palm oil in households.

HoReCa driving demand for palm oil

Type yp of oil Mustard oil Sunflower oil Palm oil Soyabean oil Others

28% 1.26 MT

Food outlet (snack shops, p hawkers, restaurants/ canteen, & banquets/caterers) Fried food (Indian & western snacks) Non-fried food (bakery products, confectionery, ppickles, margarine & mayonnaise, deserts, ice cream, etc) Non-edible uses (hair oil, soap, cosmetics, paints, etc) Source: G G Patel & Nikhil Research Company

North 25% 5% 30% 18% 22%

South 18% 70% 5% 7%

West 7% 6% 37% 25% 25%

East 29% 40% 6% 25%

Source: G G Patel & Nikhil Research Company

Table 2: Current (2010-11) v/s forecast (2015-16) share of different oils in consumption

Palm oil Cottonseed oil Sunflower Rapeseed p Soyabean Groundnut Others

The out-of-home consumption of edible oils covers users such as manufacturers of chips, snacks, biscuits, etc; restaurants; hawkers; bakeries; and non-edible users such as paints, hair oil, etc. The annual consumption of edible oils in OHC was 4.5 MT in 2009-10. Palm oil is widely used in this segment because of its cost benefits, high smoke point and reusability. Even soya oil is used as it offers better finish and has low cloud point. In the caterers’/marriages’/ banquets’ category, groundnut and sunflower oils are also used (particularly in upper class banquets) as they offer better aroma and taste. While restaurant/canteen and snack shops & hawkers are expected to be the main drivers of growth for edible oil consumption in OHC, demand from caterers’/marriages’/banquets’ category will be average.

40% 1.8 MT

20% 0.90 MT

Table 1: Share of different types of edible oil in India (region-wise)

Growing appetite Consistent GDP growth rate at or above 8 per cent in last five years has resulted in rise in demand for edible oils. Other factors driving the market are big emerging Indian middle class; rising urban population; the doubledigit growth of OHC consumption of edible oils; and supply of edible oils by the government at subsidised rates under PDS, which is mainly palm oil. In addition, zero per cent duty on imports has facilitated lower oil price to consumers and in turn pushed demand. Schemes like

2010-11 43% 7% 6% 14% 17% 3% 10%

2015-16 46% 6% 7% 12% 18% 1% 10%

Source: G G Patel & Nikhil Research Company

National Rural Employment Guarantee Act (NREGA) and rising labour income are increasing the income level of people, who are consuming much below the allIndia level. The consumption of edible oils in India is expected to reach 21 MT by 2015-16 from 15.7 MT in 201011. The composition of import in the edible oil market in India will depend on price variations of different oils. Due to rising income levels, increasing trend in spending and better living standards, India promises to be a high-growth market for edible oils in future. * This article is based on excerpts of the presentation made by Govindbhai G Patel at Palm Oil Trade Fair and Seminar (POTS) 2012 held in Mumbai from June 7-8, 2012 Govindbhai G Patel is the Managing Partner of G G Patel & Nikhil Research Company. He has varied experience right from running a solvent & crushing plant; refining to importing oils & exporting meals, to sourcing oilseed from across the country & marketing oils in packed form across India. For details, contact on email:

July 2012 | Modern Food Processing


INSIGHT & OUTLOOK Edible oil prices

old. anif m ased luation e e r c n ve i ee deva ts believ a h p s r e oil and Ru er, expe l b i s v ed s of f oilseed s. Howe nsoon. e c i r o o p ice , the duction se in pr e post-m s e ri tim pro rov cent mestic ve led to will imp e r In w do n ha llar situatio Lo o D ns t the agai Rakesh Rao


ising international edible oil prices, low domestic oilseed production and weakening of Rupee against Dollar have led to increase in edible oil prices in India to the tune of 30-50 per cent in last one year. “Yes, the buying price of all oils has increased. Just imagine, prices of our key raw material – unrefined groundnut oil – have soared by over 40 per cent since last year. The reason for price hike is mainly because of the scarcity of seeds and depreciation of Rupee value,” says Farhat Saxena, Chief Executive Officer, R R Oomerbhoy Pvt Table 1: Production of oilseed in India (figures in lakh tonne) Oilseed 2011-12 2010-11 Groundnut 60.16 58.4 (in shells) Soya 106.5 95 Rape/mustard/ 60.3 71 toria Cottonseed 106.95 100.75 Copra p 6.5 6.5 Sunflower 6.2 6.55 Sesame 7.6 7.55 Castor 16.2 11.9 Niger, safflower 3.2 4 & linseed Grand total 373.61 361.65 Source: G G Patel & Nikhil Research Company


Modern Food Processing | July 2012

Ltd (RRO), one of the leading edible oil manufacturers of the country. India imports about 60 per cent of oil to meet its domestic requirements. “Further, edible oil prices are also dependent on government policy, which allows exports of edible oil seeds rather than edible oil. This has resulted in severe competition and inherently thin profit margins,” opines Saxena. Internationally, prices shot up due to lower than expected soybean crop in South America. Nirav Desai, Managing Partner, G G Patel & Nikhil Research Company, says, “The rise in prices last year has been due to drastically lower South American soyabean crop. In addition, factors such as increased usage of biodiesel and anticipation of lower production rise of palm oil this year were also reasons for this price hike. I do not expect the edible oil prices to increase a lot further; I feel they are going to remain in a range bound price movement.”

Wary consumers The Indian edible oil industry is highly fragmented, with the presence of a large number of participants in the organised and unorganised sectors. Due to high food inflation, consumers have to spend more for their daily requirements. So, has there been any major impact on the sale of edible oils due to price rise? Definitely, says Saxena adding, “The price rise has

affected the sales of edible oils in certain categories. Manufacturers have felt the pinch to improve margins, and have shifted to creating blended oils, hitherto unheard of.” Although the consumption of edible oil per capita has increased to 14.4 kg from 12.9 kg last year, sadly, the customers too have moved to cheap blended oils, she opines.

Stagnant oilseed production Adding to the woes of edible oil manufacturers is the stagnant domestic oilseed production. “As compared to demand growth for edible oils, the domestic oil and oilseed production has remained largely stagnant on account of low productivity in under-irrigated areas and shifting of acreage from oilseeds to other crops. This has resulted in a significant demand-supply gap, which has been met through imports that have been further incentivised by a sharp cut in import duties,” says Saxena. Import of palm oil is also making the domestic production of edible oil highly uncompetitive. Desai says, “Yes, palm oil producers get 3.5-4 metric tonne of oil yield per hectare whereas in India, farmers have average oil yield of 0.27 metric tonne (270 kg). Our average oilseed yield is 925 kg and average oil content is 29 per cent.” In order to increase production and productivity of oilseeds and oil palm, the

Edible oil prices

Yes, the buying price of all oils has increased. The reason for price hike is mainly because of the scarcity of seeds and depreciation of Rupee value.

corporate participation in palm is not happening in a big way. The Indian farmers do not have the financial capacity to continue investment for 4-5 years and then reap benefits as in case of palm.”

Farhat Saxena

Experts feel that monsoon will play a major role in stabilising the prices of edible oil in India. “A decline in daily rainfall amount by 10 per cent restricts the grain yield to about 32 per cent. The acute water stress due to prolonged dry spells during monsoon season could be a critical factor for seed productivity,” cautions Saxena. In the current year, she feels, “Rising oilseed production and larger crush of oilseeds is expected to increase edible oil production marginally by 3 per cent.” Agreeing with her, Desai says, “General outlook of oilseeds crop in 2012-13 is better. In kharif, both soy and groundnut will gain acreage by 5-10 per cent, from last year, from cotton.”

CEO, R R Oomerbhoy Pvt Ltd

Government of India has announced the formation of the National Mission on Oilseeds and Oil Palm (NMOOP). The government is planning to bridge the gap between demand and supply in edible oil by focussing on minor oil seeds as well, such as rice bran, cotton or safflower and nigerseed. However, experts are not too optimistic about this mission. On whether NMOOP will help increase production and productivity of oilseeds and oil palm, Desai answers, “NMOOP will help increase production and productivity but not in a significant manner, as the budget is limited and

Deciding factors

NMOOP will help increase production but not in a significant manner, as the budget is limited and corporate participation in palm is not happening in a big way. Nirav Desai Managing Partner, G G Patel & Nikhil Research Company

Similarly, international developments will have major impact on the oilseed industry in India. Desai elaborates, “The major external factors that are negatively influencing the Indian oilseed industry are deepening Euro crises, China’s slowdown and Indonesian lower export tax on palmolien. On the positive side, though currency has troubled the importers, it has helped maintain the domestic oilseed and oil prices; there was less fall in prices in comparison to the international prices.” Email:

July 2012 | Modern Food Processing



Adding a nutritional blend to traditional Indian cuisines One of the largest chains of food retail in India, Big Bazaar, recently announced that sale of olive oil as a category at its outlets surpassed those of a leading refined oil brand. Another company launched its range of traditional pickles in olive oil. Such recent developments in this segment are dismissing the widespread notion that olive oil is suited only for Italian cuisines or salad dressings. Mahua Roy


nclusion of pickles completes an Indian meal. Having a pan-India penetration, among all socioeconomic classes, pickles are one of the most traditional Indian recipes. And when it comes to oils used for pickles, olive oil has been long considered to be unsuitable for Indian cuisine. But, SOUL range of pickles - the brainchild of Bimal Thakkar, Managing Director, ADF Foods Ltd - is setting up new trend by using olive oil. “Pickles are unique as they are made from recipes passed down

The Indian market for olive oil is in early stages of development but the category has witnessed a booming demand in the last five years. The annual consumption has been growing at an average rate of 30 per cent. Sumit Saran Director, The SCS Group


Modern Food Processing | July 2012

from one generation to the other, giving it the familiar flavour of pickles made by grandmothers having their own special recipes,” says Thakkar. After in-depth market research and samplings, he is positive about the launch. He adds, “Pickles made in virgin olive oil is the USP of SOUL. Our products are priced keeping in mind affordability by the consumer. Indians are health-conscious and understand the health benefits of olive oil.” Besides, a statement released by Kishore Biyani, Chairman, Future Group, which promotes Big Bazaar, says that he is seeing an exponential growth in the sales of olive oil. According to him, these sales are likely to double every year and cross ` 100 crore in 2014 at Big Bazaar outlets.

The big switch The biggest challenge for a company operating in the food processing industry is to make the consumer switch loyalties. The challenge is even bigger when commodities like spices, salt, edible oil etc

are concerned. In the edible oil sector, it is not just the brands that are competing for consumers’ attention, but multiple variants of edible oils having their own unique benefits and taste. Health is increasingly becoming the deciding factor. With figures as high as one in every two urban Indians suffering from high cholesterol and triglycerides, more households in big cities are switching over to healthier oils. “The Indian market for olive oil is in early stages of development but the category has witnessed a booming demand in the last five years. The annual consumption has been growing at an average rate of 30 per cent and is expected to rise further,” says Sumit Saran, Director, The SCS Group, an agri-business consulting firm. Promotional activities have played a major role in achieving these figures. “The high growth percentages may be attributed to a small base, but without a doubt it reflects a structural change in the way modern India and affluent middle class Indians are changing their cooking and eating patterns,” adds Saran.

Olive oil

Educating the influencers

Domestic production, the key?

Instead of approaching the masses directly, promoters of olive oil are engaged in influencing the influencers. “Due to the promotional efforts of the leading olive oil companies in India and the International Olive Council (IOC), there has been great attention by the media, chefs, nutritionists, etc on the benefits of olive oil. As a result, the Indian consumer is getting increasingly educated about olive oil in general and specifically the different grades of olive oil and how to use each one in the best way,” says V N Dalmia, Chairman, Dalmia Continental Pvt Ltd, promoters of Leonardo brand of olive oil.

One of the major limitations towards adoption of olive oil remains its high pricing. A litre of olive oil is priced in the range of ` 400-1,000, which is certainly beyond the capacity of the majority of the Indian population. The import duty was reduced to 7.5 from 45 per cent few years back, but in spite of that, its cost still remains higher than other edible oils available in the market. With traditional edible oils available at lesser price, which are promoting health equivocally, managing the cost factor of olive oil is becoming important. Domestic cultivation of olives is probably the best solution to tackle high costs. The $ 3 million pilot project, testing olive cultivation across seven agroclimatic regions, was started in 2008 in

Dismissing false notions The olive oil industry is plagued with misinformation about its usage. It is heavily affecting margins. According to ICRA, the current per capita consumption levels of India (at 13.3 kg/ year for 2009-10) are lower than global averages (24 kg/year). The Indian edible oils market continues to be underpenetrated. “Consumers think that olive oil is expensive but what is more important to look at is the extra amount they need to spend for olive oil vis-à-vis its health benefits. Different varieties of olive oil are used for different purposes; the key is to use the right variety for the stated purpose,” opines Rajneesh Bhasin, Managing Director, Borges India. He is positive about the Indian market and adds, “Olive oil as a category has seen tremendous growth in the last five years. Metros and tier-1 towns are leading the consumption charts but other small towns are also showing lots of promise.”

Once the total consumption grows to a respectable level, perhaps then we can begin to promote different grades and upgrade consumers to higher grades of olive oil. V N Dalmia Chairman, Dalmia Continental Pvt Ltd


Modern Food Processing | July 2012

With traditional edible oils available at lesser price, which are promoting health equivocally, managing the cost factor of olive oil is becoming important. Domestic cultivation of olives is probably the best solution to tackle high costs. Rajasthan. About 1,12,000 saplings were brought from Israel four years ago and planted across 182 hectare. Olive picking and pruning is a labour-intensive task and to India’s advantage, labour costs are low here. Rajasthan Olive Cultivation Ltd hopes to expand to 5,000 hectare in the next few years, with 2,500 kg of oil being produced per hectare. “We have seen new areas of olive oil production come up every ten years. California and Australia are key examples of how olive oil production has moved beyond the Mediterranean region. Some experts in India are of the opinion that the country can also turn into a prominent olive oil production centre in the future. We have heard about pilot olive growing projects in Rajasthan and we understand that the Indian

Olive oil as a category has seen tremendous growth in the last five years. Metros and tier1 towns are leading the consumption charts but other small towns are also showing lots of promise. Rajneesh Bhasin Managing Director, Borges India

government is closely monitoring the developments. If the pilot is a success, I am sure there will be plans to replicate it,” adds Saran.

The bigger picture Immediate returns and gains cannot be suddenly expected out of the olive oil business. It is still a nascent sector in India. Dalmia advises, “Most new importers in India are under the wrong impression that they can make a quick buck by importing olive oil. This is not the case. The consumer buys only known brands. Besides, it is difficult to enter retail stores with a new brand. Entering chain stores involves payment of heavy listing fees and display charges.” He elaborates that as a result of this barrier to entry, new importers are unable to sell the olive oil and after sometime, he liquidates the entire stock below cost at a huge discount. “New and existing importers should enter with a long-term marketing strategy. Invest in the promotion of your brand and be prepared for slow growth and initial losses,” he adds. But the real effort will lie in expanding the market. “The consumption was a mere 4,000 tonne in 2011, 6,000 tonne in 2012 and is expected to reach 9,000 tonne this year, barring unforeseen economic events. These numbers are just too small and not worthy of a nation as huge as India. Once the total consumption grows to a respectable level and a respectable proportion of our 1.2 billion population is aware of olive oil, perhaps then we can begin to promote different grades and upgrade consumers to higher grades of olive oil,” concludes Dalmia. Email:

Olive oil in food services segment INSIGHT & OUTLOOK

One lesser-known fact about olive oil Olive oil and olive pomace oil are used in 1/3rd the quantity of other oils while cooking and, due to their high smoking points, can be reused 3-4 times, if filtered and unsmoked. This makes their effective price 1/9th of their retail price!

A healthy recipe to liven up the taste buds The food services industry, especially fine dining restaurants, offer ample scope for the growth of the olive oil segment. A tripartite partnership of trade associations, olive oil companies and HoReCa (hotels, restaurants and cafés) is actively involved in promoting this product into multiple cuisines.

V N Dalmia

Mahua Roy

Chairman, Dalmia Continental


Apart from the tremendous health benefits that olive oil offers, it blends itself beautifully to Indian cuisine as well. It can be used for all types of Indian dishes; you just have to pick the right variant.

Rajneesh Bhasin

talian food is one of the most favoured cuisines by Indians. And what better ingredient to authenticate the taste of Italian cuisine than olive oil? Apart from prescriptions from nutritionists and dieticians, one now also sees restaurant menu cards promoting use of olive oil. “In my opinion, the awareness regarding the impact of olive oil is high and there is significant increase in demand among younger guests. These days, people have become health-conscious and are extremely careful about what they eat and how the food is cooked. We make sure to mention the usage of extra virgin olive oil in the menu,” says Natarajan Kulandai, Corporate Chef, The Gateway Hotels & Resorts.

Managing Director, Borges India

FACTS AND FIGURES While it is a known fact that olive oil is good for the heart, not many are aware that it is a powerhouse of anti-oxidants that neutralise the free radicals in the body protecting it from major lifestyle illnesses and promoting better im functioning of the immune system.

o Market size of olive oil in India: 6,485 MT (FY 2011-12) o Growth rate: 52% over 2011, 50% CAGR since 2007 o Total import in 2010-11: 4,261 MT (FY 2010-11) Courtesy: V N Dalmia, Chairman, Dalmia Continental

Institutional segment opening up Natarajan Kulandai

Corporate Chef- The Gateway Hotels & Resorts

Technically olive oil is a fruit juice, same as when you squeeze a lemon or an orange. This makes it a completely natural product.

Bill Marchetti Master Chef, Spaghetti Kitchen

According to the Indian Olive Association, the institutional segment accounts for 30 per cent of consumption of olive oil. Of this, the HoReCa constitutes 80 per cent. “The efforts made by several international and Indian agencies in increasing awareness about olive oil as a regular cooking medium that does not alter the taste of Indian cuisine have gone a long way in increasing the acceptability of olive oil. The HoReCa sector has also started to change its cooking medium to acknowledge the demands of the discerning Indian consumers,” opines Sumit Saran, Director, The SCS Group. Also, as healthier eating habits are being promoted, use of olive oil is rising. “Most Indians are quite aware of the healthy Mediterranean diet, in which olive oil plays a dominant part. Salad is becoming a daily part of meals and is naturally being dressed with olive oil. Various such factors are contributing to the increasing consumption of olive oil in India,” adds Bill Marchetti, Master Chef, Spaghetti Kitchen. Email:

July 2012 | Modern Food Processing


INSIGHT & OUTLOOK Rice bran oil

Mahua Roy


ndia is the second-largest producer of rice after China. According to figures provided by the Solvent Extractors Association of India, the country has the potential to produce over 13 lakh tonne of rice bran oil. Currently, it produces 8.5-9 lakh tonne. Of this, 3 lakh tonne are used as edible oil while the rest is used by the vanaspati industry or blended with sunflower and corn oils & sold as branded products. In 2010-11, the value of edible oil imports to India touched ` 30,000 crore. Focussing on marketing and production activities around rice bran oil is a strategic way to reduce the dependency on imports.

tocopherols and tocotrienols. Besides, it also has naturally present oryzanol – a natural antioxidant, which has cholesterol lowering properties,” says Dinesh Agrawal, Business Head - Dhara, Mother Dairy Fruit & Vegetable Pvt Ltd. As health consciousness rises and innumerable variants of edible oils become available in the market, consumers prioritise the deliverables they look forward to in a cooking medium. Agrawal adds, “Properties like good storage stability and reusability make it an ideal choice for general frying applications.” The product has been exhaustively researched by National Institute of Nutrition of Hyderabad, Central Food Technological Research Institute of Mysore and Council of Scientific & Industrial Research in New

Delhi to establish its suitability for use in the kitchen.

B2B opportunities The biggest opportunities for incorporation of rice bran oil lies in quick service restaurant (QSR) formats and packaged snacks & bakery items. As premium oils like olive are targeting the food services industry to make a shift, the QSRs on the other hand are best suited for the use of rice bran oil. Products offered by QSR chains usually offer deep fried snacks and savoury items, and hence Ravinder Pal Singh Kohli, Director, Jivo Wellness Pvt Ltd, says, “Rice bran oil has the best oxidative stability and is wellsuited for deep frying. In other words, it means that despite high temperatures, it is stable and does not oxidise.”

RISING PROSPECTS in SNACKS SEGMENT India is one of the largest producers of rice in the world. This translates into a huge opportunity for prospects in the rice bran oil market. One of the healthiest variants of edible oils, this oil can find applications in the lucrative business-to-business sector as well. Promotion as a preferred cooking medium Most players in the edible oil industry blend rice bran oil with traditional oils like sunflower, groundnut and cottonseed in the quest to make the resulting blend more healthy. However, consumers also need to be made aware of the benefits of rice bran oil as a standalone product. “Rice bran oil has a naturally balanced fat composition – monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) – with added advantage of unique nutraceuticals like


Modern Food Processing | July 2012

Rice bran oil inherently contains high levels of gamma oryzanol, which is a natural mixture of ferulic acid esters. Due to its strong antioxidant properties, oryzanol retards oil degradation at elevated temperatures. As a result, the oil has an extended fry-life and fried foods have improved storage stability. The snacks industry in India is worth ` 7,500 crore and is growing at 20 per cent annually, as per a report by AC Nielsen. Even as this industry sees ample growth avenues, consumers are looking at healthier alternatives offered by the snacks companies. Labels mentioning use of healthier oils are being preferred more, as

Rice bran oil

consumers become aware about benefits offered by various edible oils used in processed food. “Snack manufacturers that deep fry food can be regulated to use trans fat-free oils like rice bran. FSSAI needs to ensure some strict regulations on the edible oil being used by the snack industry, especially those producing deep fried foods,” opines Kohli. Another important criterion to consider is that the overall quality consistency of product is not altered by the change in oil medium. Adds Kohli, “Rice bran oil has got a neutral flavour that augurs well for food processing industry.”

Increasing production of rice bran oil Two diametrically opposite conditions exist in the country today. A substantial quantity of the rice husk is used as fuel in remote Indian villages where people are not fully aware of its potential as edible oil. Moreover, the government, in order to rein in inflation and surging edible oil

WHAT IS RICE BRAN OIL? Rice bran is a by-product obtained out of the rice milling industry. Rice bran accounts for 7-8 per cent of the rice produced and the recovery of oil from rice bran is usually 15 per cent. The oil has 47 per cent of its fats monounsaturated, 33 per cent polyunsaturated, and only 20 per cent saturated. Antioxidants of vitamin E group occur naturally in rice bran oil. India, China, Japan and Myanmar are important producers of rice bran oil, constituting more than 95 per cent of global production. India is the largest importer of rice bran oil followed by Japan.

prices, had banned the export of edible oils in bulk a couple of years ago. Under such circumstances, promotion of rice bran oil domestically will prove to be a good strategy for edible oil companies. “Consumer education that enhances demand will lead to increase in the production of rice bran oil. Production of rice bran is in the paddy growing areas of Punjab, West Bengal and Andhra Pradesh. Major markets for the variant exist in South, Maharashtra etc,” says Agrawal. The production of rice bran oil needs to be propelled some more in India. Kohli

puts forward a wish-list for the promotion of production of rice bran oil in India. He says that taxes should be lowered on traditional oils and local oils like rice bran oil. “India produces much less rice bran oil than the actual potential. Better paddy logistics should be facilitated, and good, cheap transportation of paddy should be implemented. Also, strong measures should be taken by health and quality regulators to ensure that rice bran oil is not misused to adulterate costlier oils,” concludes Kohli. Email:

July 2012 | Modern Food Processing


INSIGHT & OUTLOOK Interface - Cory McArthur

What factors would promote use of canola oil in India? The same factors as those propelling its use globally – health-friendly attributes. Canola oil is a healthy variant of edible oil. It makes sense for Indians to shift to this oil, as at this point the country is seeing an alarmingly high number of type II diabetes and heart disease cases. Canola oil has low saturated fats and, therefore, it is high in unsaturated fat content. Also, it is rich in omega 3 & 9. From a health standpoint, it has the perfect fat profile. Also, it has excellent culinary aspects. High heat tolerance and versatility make it an apt cooking medium for Indian

and desire for healthier food and thus, oil. In recent times, interest in canola oil promotion has also been shown by leading modern retail chains in India.

How do you differentiate canola oil from other variants available to the consumer? Canola oil is somewhere priced between sunflower-safflower oil and olive oil. However, canola oil is mostly compared to olive oil. This is good because of the healthy perception surrounding olive oil. Canola oil has 10 times more omega 3 than olive oil. It is even more versatile, as it can be used in many different applications than extra virgin olive oil. In the last five years, in India, we have observed that typical loyalty to a

been developed for use in commercial applications. Food processing companies look for alternatives that can give them marketability of the product, which they can put on the label. Use of canola oil can help them make claims. We understand that by shifting to canola oil, pricing becomes an issue and companies do not want to pass the price onto consumers. But trade off is the health aspect. And the timing is right to promote canola oil using this sentiment.

What are challenges faced in the Indian market? There lie two biggest challenges to operate in India. First is finding an efficient way to educate the consumers. Out of a huge population of 1.2 billion

Typical loyalty to a particular type of oil is waning in India ‌says Cory McArthur, Vice-President, Market Development, Canola Council of Canada. During an interaction with Mahua Roy, he discusses the market for canola oil in India and the institutional opportunities ahead.

kitchens. Also, it is neutral in flavour. Thus, for a food processor, or chef, this oil can help enhance flavours and maintain them in typical Indian cuisines. And from a macro standpoint, India is the second-largest consumer of edible oil in the world, and also the secondlargest importer. It is growing at a rapid rate. Last year, 15 million tonne of edible oil was consumed, of which 8.5 million was imported.

Who is your target audience? From the socio-economic standpoint, we are targeting our promotional efforts towards upper class and upper middle class, those who have an understanding


Modern Food Processing | July 2012

particular type of oil is waning. Today, different types of oil are making way on the kitchen shelf. Reasons for switch are noted to be health, versatility and taste.

What are the B2B opportunities for canola oil? As per our experience in other markets like North America and Canada, food service industry can benefit hugely from use of canola oil. This industry is involved in significant amount of deep frying, and by use of canola oil, it can commit to healthier food products to consumers. Other than food services, potato chips, biscuits, crackers, frozen readyto-cook foods are also lucrative opportunities. A special variant of canola high having high stability has

(and growing), roughly 200-300 million form our target group. Conveying the message across to the target group regarding the health and culinary benefits of canola oil is a complex task. We have to work with the right set of people to ensure that it happens. Second, India happens to be a pricesensitive market. That said, as per a survey conducted by Canola Council of Canada in association with AC Nielsen, it was revealed that 84 per cent of respondents said they would like to shift to healthier oil. Of that, 25 per cent were ready to pay 10-30 per cent more for the healthier alternative. Thus, tackling the issue of price sensitivity is all about targeting the right audience. Email:

INSIGHT & OUTLOOK Nutritional bar

Concept-based snacks on the go Growin Gr ow win ingg dema deem maandd for fuunnctio cttio ionaal an andd heeal alth thy bars bars ba rs cann noow w be met meet,t, thhaank m nks to to ttec echn ec hnic icaall sttrrid ides des es mad a e in in bar a pro rodu duct c io ct ion. nn.. Maj a or addvaanccem adva emen ents en ts iinn te tech chno ch n looggyy dur no uring inng th thee la last fiv ive to to sixx yeaars r hav avee fa f cciiliita tate tedd th te the prod pprrodduc u tit on o of nuutrtritio ittio i na nall baars r , wi w tthh pper err feect ctly lyy t ili ored ta orredd funnct ctio ioona iona nalililiti itit es es, s, pr p es esen e te en ted in in tthe he gui uisee of ppoockkett-s -siz izzed ized e snack naack cks, s, witi h tast taasstte aass the he strtron onge on ggeest selli eellliling n proopo posi sitittiionn. si Courtesy: VSI


utritional bars have come a long way. Years ago, bars with added value were seen as niche products – most of these protein bars aimed only at top athletes and body builders who were interested in boosting performance. Functionality was paramount, while taste was a secondary consideration. What is new today is that there is a mainstream functional bar for almost everyone, with the most diverse needs catered to with corresponding claims and positionings. So, alongside the good old sports bar, a broad range of bars are now available to suit almost any occasion: organic variants, slimming and meal replacement products, ‘on-the-go’ snacks, concepts promoting ‘beauty-from-within’ and even genderspecific bars. But why are functional bars conquering the mass markets? What has caused the shift from the plain old functional protein bar of just a few years ago? The secret behind the functional bar’s success is not in fact a secret at all – it is the main driving force for the food industry as a whole – it is, quite simply, taste.


Modern Food Processing | July 2012

Technical advancements Flavours, tastes and textures are all becoming more like those of traditional confectionery; and although these bars fulfill a special nutritional demand, they primarily offer an indulgence experience. Gerard Janssens, CEO, VSI, a Dutch contract bar manufacturer, explains: “We have witnessed many developments during recent years that have allowed producers to create bars of much better quality with regard to taste and texture than was previously possible. For example, advances in encapsulation technology have enabled us to prevent the unpleasant off-tastes that occur when certain ingredients react with each other. We have also overcome the problem of protein bars hardening during storage because of their water-binding capacity.” These developments mean that bars today are accepted by a much larger group of consumers. People want to eat an indulgence product but would like to have a targeted benefit at the same time. Awareness of what their snack consists of is growing among consumers with an eye on calorie intake and nutritional values. Thus, bars with active ingredients and

versatile functionalities today manage to link five major consumer requirements: functionality, convenience, indulgence, snacking, and a natural & premium image.

Driving forces There are certain reasons for growth in the bar market, with weight management issue at the forefront. Dieting and counting calories have become such an accepted part of our daily lives that keeping an eye on body shape has become a way of life. This, together with their newfound indulgence appeal and the convenience they offer, has made slimming and meal replacement bars such a success that some markets are currently enjoying doubledigit growth rates. Other trends dominating and boosting the bar market are healthy snacking, sports and performance as well as naturalness and organic provenance, with all categories influencing each other and challenging product developers by blurring the traditional category boundaries. Therefore, many product launches that unite very different product characteristics, but which always have taste as their basic principle are being seen. These could be

Nutritional bar

organic slimming bars, whey-based bars for different purposes or meal replacement bars rich in nutritious protein and satiety ingredients, to name a few. Satisfying the most diverse tastes and preferences, these products might be based on cereals, fruits, nuts or proteins. They can be partly or fully coated, with different coatings available in milk, dark and white chocolate as well as yoghurt. They could have a soft and delicious filling as well as a granulated topping with chocolate or almond pieces. Whether they are crunchy or soft, single-layered or with multiple layers, the possibilities are almost limitless. New flavours and flavour variants do of course have an influence on the bar market, but there is one interesting detail. The number one bar flavour among consumers is – and always has been – chocolate.

Ingredients for various concepts Novel ingredients, are also playing a role in the new ‘bar generation’, offer diverse functionalities and have the technical properties required to come up with completely new concepts. These can be grouped into two major categories – slimming ingredients, such as satiety agents, fibres and functional extracts; and sports ingredients, which enhance performance and recovery, such as various carbohydrates and proteins, as well as ingredients such as caffeine & antioxidants, which can protect cells from the free radical damage that can occur during sports. In line with the current market trend for natural functionality, fruit and superfruit components are gaining importance. Vitamins and minerals are also increasingly being used in bars, especially in products targeted at children and those that are positioned as being ‘better-for-you’ snacking options. A healthy alternative for those living today’s ‘on-the-go’ lifestyle is offered by bars that contain soluble dietary fibre and/ or prebiotics, which are lacking in most diets. A fibre-enriched bar as a between-meals snack can fill this dietary deficit in a convenient way, and as an added bonus, some types of fibre can also be used to cut calories, as they can replace a percentage of a bar’s sugar content. In summary, current trends are moving towards the development of highly tailored, concept-based bars. But at the same time – and this is the big difference compared to the market a decade ago – bars are coming out of their niches and becoming increasingly positioned as confectionery, thanks to innovations in R&D. Thus, the bar market can serve as a really good example of how higher consumer expectations do not limit possibilities but instead generate huge market potential. Courtesy: VSI is a leading non-branded bar manufacturer in Europe. It specialises in tailor-made development and private-label production of slimming and meal replacement bars, functional bars, sports bars and snack bars. For more details contact: Gerard Janssens on email:

July 2012 | Modern Food Processing


AUTOMATION TRENDS Automated solutions

Photo: Vijaykumar Soneji; Location courtesy: Vadilal Industries Ltd, Gujarat

Setting a new benchmark for hygiene and quality

The untapped potential in food processing, coupled with focus on hygiene and safety, has prompted food companies to adopt automated solutions. There are various benefits offered by automation and hence, many food processing companies, especially those in the dairy sector, have taken remarkable steps in this regard.

Avani Jain


ygiene and safety are the buzzwords in today’s food processing industry. There are various ways to achieve this and one of the most efficient ways is adoption of automated equipment. Health, safety and ergonomic issues are at the forefront of demands in the food processing industry, which can be delivered via automation. Food companies have thus begun to realise the benefits of such solutions, making food processing the largest growth area for automation in the manufacturing sector. As a result, the demand for automated equipment is on the rise. Anil Bayati, OSD, Mother Dairy, Gandhinagar (MDG) – a unit of GCMMF Ltd, notes, “The use of automation makes the process more hygienic as everything is system controlled and no human intervention is needed. Further, automated equipment


Modern Food Processing | July 2012

ensures safety and ease in handling products. When the companies go for large productions, they need such equipment to handle mass production. Thus, it assumes importance in all the food processing sectors including the dairy industry as well as where the basic concern is hygiene and safety of the most perishable food products.” Regulations, legislations and standards have led to an increase in the hygienic design of machinery for packaging and processing of food products. For example, the European Hygienic Engineering & Design Group (EHEDG) has published many guidelines and recommendations to help comply with all these standards.

Hygiene and safety The design of hygienic manufacturing equipment plays a crucial role in the food and beverage industry. Indeed, such are the potential costs from product loss; contamination, bio-terrorism and food

safety fears; and the subsequent loss of market confidence that hygienic product design has become the highest of priorities. Coupled with legislative requirements, hygiene is ranked more important than justifying equipment prices. There are several aspects to hygienically designed production lines that engineers should take into consideration. One of the fundamental principles of hygienic design is that machinery should be easy to clean. Companies can opt for automation systems in their units right from washing, cleaning and sorting of raw materials as hygiene demands that there should be no human contact at any point of time. The equipment must be easily washable to keep it bacteria-free. This can be done through automated solutions. Automation enables built-in safety measures and factors like overloading can be avoided. It also provides greater assurance in terms of food quality to consumers. They can ease the process

` `






Automated solutions

and reduce the manual handling of food products, which is one of the causes of contamination in food.

Other benefits Automated equipment performs exactly as required, often reducing waste and increasing yield from the input materials and can be used for tedious or arduous operations. It reduces the risk of injuries, ensures safe operations. Automated systems facilitate reliable performance over many hours and do not suffer from lapses in concentration or fatigue. Bayati notes, “Automation helps in reducing any deviation from the defined process as the standardisation of products can happen online and the process will be then carried out as per the defined process. Thus, automated equipment is helpful in achieving accurate results.” Automation offers various other benefits as well like enhancing competitiveness of food manufacturers in both domestic as well as international markets. It also helps to bridge the demand-supply gap in the food sector to a great extent. Thus, over the years, the demands of consumers are changing, and to keep in line with these trends, the industry has realised that automation, to a large extent, will determine the future of the food processing segment.

Automation in the dairy sector If the progress of automation is tracked in a sector-specific manner, then dairy segment in India has witnessed significant advancements. Automated equipment assumes importance in the dairy sector.

Earlier, we used manual valves to regulate the milk flow. So every time, personnel had to go and close or open the valves. Further, the pipeline had to be cleaned manually. Thus, automatic valves and PLC-based CIP process have helped solve this problem. A K Dhagat GM, Mother Dairy, Gandhinagar a unit of GCMMF Ltd

Milk and value-added dairy products are best examples of how automated food processing can do wonders. A clear example of this can be seen in MDG. Bayati notes, “The Mother Dairy plant is planned and executed in such a way that majority of operations is performed in an automatic mode. The plant performs PLC-based operations, which include receiving raw milk in silos, processing, standardising and transferring, concentrating & drying, etc. The operations, their sequences, parameters and deviations are all noted and displayed on video master screens & printers. Mother Dairy also uses highspeed milk pouch packaging machines, which do not need pneumatic pressure for dispensing milk for packing. Moreover, Online Standardising Assembly (OSTA) for efficient standardisation is employed.” Automated equipment has helped the company in decreasing its reliance on manual labour. A K Dhagat, General Manager, MDG, notes, “Earlier, we used manual valves to regulate the milk flow. So every time, personnel had to go and close or open the valves. Further, the pipeline had to be cleaned manually. Thus, automatic valves and PLC-based CIP process have helped solve this problem.” He adds further, “We use Siemens software and hardware for standardising the process. In the software itself, there are lock systems, so that the operator cannot bypass the process in any circumstance and if he does, we will come to know. Automated equipment is not only used in food processing but also in packaging of milk and milk products to manufacture better product package.” Another example of a company in the dairy processing segment that has invested significant amount of money in automation is Vadilal Industries Ltd. Rajesh Gandhi, Managing Director, Vadilal Industries Ltd, observes, “Most of the ice cream processes have been automated at our Pundhra plant. Earlier, candy preparation and even cup & cone filling were done manually but now machines do almost 90-95 per cent of work.”

Recently, we have introduced robot system where the products are picked and transferred using machines, thereby reducing the human touch and making the process more sophisticated. Rajesh Gandhi Managing Director, Vadilal Industries Ltd

He further says, “Recently, we have introduced robot system where the products are picked and transferred using machines, thereby reducing the human touch and making the process more sophisticated. We have installed auto CIP system so that cleaning can be done automatically. This year, we have also installed robotic conemaking machine.”

Future trends There is growing demand for hygienically designed products and the development of production systems and environments that meet hygienic standards. The hygienic design of production equipment in the food industry, particularly in dairy segment, is key when it comes to determining a company’s competitiveness. There are several unexplored segments where automation equipment can be used. Thus, if the Indian food processing industry has to achieve the projected growth and become globally competitive, it becomes imperative for the companies to address hygiene and safety aspects. Avoiding human touch, and controlling humidity & temperature are the key aspects for ensuring hygienic food. Automated equipment, for instance robots, plays an important role in this field. Thus, due to lifestyle changes and more demand for packaged food, the demand for automation solutions in the food processing sector will definitely increase. More and more companies will adopt these solutions for not only maintaining quality and hygiene but also to increase the profit margins. Email:

July 2012 | Modern Food Processing



Prasenjit Chakraborty


eat exchangers are employed in various industries to transfer heat from one medium to another. The proper design, operation and maintenance of heat exchangers make the process energy-efficient and also minimise energy losses. Heat exchanger performance can deteriorate with time and may result in fouling, scaling etc. It is necessary to assess periodically the heat exchangers’ performance in order to maintain them at a high efficiency level. According to V Gokul Das, Managing Director, HRS Process Systems Ltd, heat exchangers are the primary equipment used in food processing plant, which consumes energy in the form of steam

optimise energy requirements. “The key is to design a unit, which is energy-efficient, and at the same time maintains product quality. Additional energy optimisation can be by means of direct or indirect heat recovery while heating or cooling the product. Direct heat recovery is between product and product, and indirect is between product and secondary fluid (like hot/cold water),” says Gokul Das.

Energy savings Energy savings can be on the basis of utility consumption, eg steam, cooling water, chilled water/brine, which are used in the food processing plants. According to Gokul Das, a well-designed modern plant can save between 20-30 per cent of heat input with efficient indirect or direct heat recovery. “On the other hand, if one

plants tend to ignore the energy-saving potential. However, nowadays increase in plant capacity as well as energy costs have forced many to relook at their investment strategy for energy management.

Creating awareness Awareness plays an important role when it comes to energy conservation. It is essential that people associated with the food processing industry must know about the effectiveness of heat exchangers towards saving energy in the plant. To be more precise, the loss is in three ways. For food processors, the loss is in terms of paying more for energy. For manufacturers of heat exchangers, it is in terms of order. Better awareness will help them to sell more products, hence more business. For end-consumers, it is the lack

Heat exchangers play a crucial role in saving energy and, at the same time, increase process efficiency in food processing plants. A modern plant with efficient heat exchangers can save 20-30 per cent of heat input. It is time for the food processing industry to capitalise on this aspect. or cooling water. “A well-designed heat exchanger will enable low energy consumption and thus enhance efficiency. Another key function of heat exchanger in a food processing plant is to ensure gentle and uniform heating/cooling since most food products are heat-sensitive and can lose aroma, flavour and/or colour in case of improper heat transfer,” he says.

How it optimises energy? In food industry, the key requirement for enhancing shelf-life of product is by way of heat treatment. This entails heating to a temperature (pasteurisation or sterilisation) and cooling back the product to packaging requirement. Both are energy-intensive cycles and hence design and selection of heat exchanger become important to


Modern Food Processing | July 2012

upgrades from a manual/batch process, the savings can be more with increased productivity,” he opines. Not everybody in the food processing industry is aware of the benefits heat exchangers offer in terms of energy savings. “The challenge is to convince customers on the initial investment costs for a change/upgrade versus reduction in overall variable cost, which is for the lifetime of the equipment. Some customers tend to look at capital investment rather than long-term return. Normally, these energy-saving options would have a payback between one to two years or less in some cases,” he observes. It has been seen that some of the food processing plants operate for few months during the year and, hence people working in such

of getting quality food. However, with food industry evolving, the awareness is rising. Says Gokul Das, “Today, there is a marked increase in awareness about the use of quality heat exchangers in food processing plants. This is because of increased knowledge regarding the developments in heat transfer technology and also enhanced plant capacity with a move from batch/manual to continuous processing.” With growing demand for quality processed food products, it is imperative for food manufacturers to look at heat exchangers closely since an improper thermal processing can play havoc with their products. Developments in heat exchanger designs offer better efficiency and quality processing. Email:

POLICIES & REGULATIONS Food Safety and Standards Act

Prasenjit Chakraborty


he food processing i n d u s t r y is widely recognised as the ‘sunrise industry’ in India and holds enormous significance for the country’s development. Earlier, the Indian food processing industry was governed or regulated by several Acts and Orders to safeguard the health of consumers by ensuring food safety. Now with the new FSS Act, the government has brought everything under one roof, hence facilitating the entire process. But is it doing so? One of the most talked-about issues in the Act is licencing. Stakeholders in the food industry are of the opinion that licensing issues (in the FSS Act) is not only complicating the business but also are bound to affect the bottom line. On the other hand, the government is of the opinion that the FSS Act is purely directed at addressing the safety issues of consumers. Safety is a big concern in the food industry, especially when it comes to street foods. The low cost and instant availability of street foods have made them popular. However, the cleanliness and hygiene quotient of these foods is questionable. The standards of street food safety can be upgraded by the vendors through implementation of some basic good practices with respect to hygiene and food handling. Appropriate location and condition of vending stalls, observation of personal hygiene by vendors, employing washed and clean utensils, using potable water and proper drainage & waste disposal are some steps that can ensure hygienic and safe food. Are the street food vendors following all these? If not, then what is wrong if the government brings in laws to make safety measures mandatory? However, there are some teething


Modern Food Processing | July 2012

Is stringent licensing norm a roadblock for investment? The licensing issue in the new Food Safety and Standards (FSS) Act is creating a flutter in the food industry of India. Under this Act, food business operators will have to take multiple licences for manufacturing, storage, transportation, etc, hence making the business complicated and adding to their overall investment. problems associated with the new legislation, which affects particularly those working in the production, processing, storage, distribution and sale of food, no matter how large or small the business is. Even opening of new restaurants, setting up food stalls at roadside etc has become a huge problem under the new Act.

Reasons for apprehension Now the obvious question is where the food industry is heading to under the FSS Act? One has to keep in mind that majority of contribution in the food sector comes from small-scale industries. “It is necessary to understand the present structure of food industry in India. At present, more than 80 per cent of food business is controlled by SMEs. About 90 per cent of processed food is consumed in our own country. Now the government has introduced standardisation on food

items. In our country, food habits changes every 100 km. In the name of standardisation, the food items are required to meet specified norms. If a food business operator takes licence, the condition of compliance with respect to sanitation and hygiene will make manufacturing by small players costlier,” points out Praveen Khandelwal, National Secretary General, Confederation of All India Traders. It has been observed that if SMEs comply with this law, their cost of production will go up manifolds than what it is now. “The production cost of food products will be so high that it may not be feasible to sell those products to people belonging to middle and lower middle class,” he points out. According to him, the licence fee payable every year is also exorbitant. A food business operator will have to take multiple licences, ie separate for manufacturing, each storage godown, transport vehicle, etc. “Thus, investment by SMEs in this sector will be hampered,” he says.

Clearing the air The current confusion may be due to the result of fewer interactions between the State authorities and stakeholders from the industry. A closer look says the FSS Act is more of a developmental one rather than a regulatory Act. It seeks expansion of the food industry, enabling it to compete internationally. Complying with its standards will enable the food industry in India to reach the international market. But the government, looking at the dynamics of the food industry of India has to take a more pragmatic approach. There is still need for further discussions, deliberations and debates on the various issues pertaining to this legislation. Implementation of any new measure faces problems initially, but in the course of time things will fall in place. Email:

STRATEGY Marketing traditional edible oils

Mahua Roy

age oils, therefore traditional oils should pursue this target audience aggressively,” says Raj Sharma, Co-founder & President (Global), Majestic MRSS – one of the leading market research agencies in Asia. The Indian edible oil market comprises a large section of unorganised participants. As a result, the share of branded product sales has remained considerably low with most low-income consumers opting for cheaper oils sold in the loose form. As per ICRA, only about 9 per cent of rural households consume branded edible oils. Given the low penetration of branded oils, one can see a noteworthy growth potential in this market.


inety nine per cent penetration in Indian households is the magic figure achieved by edible oils, as per market experts. According to ICRA, in terms of volume, palm oil, soyabean oil and mustard oil are the three largest consumed edible oils in India, with respective shares of 46 per cent, 16 per cent and 14 per cent in total oil consumption in 2010. Although the numbers sing a different song, there is a slow and steady growth of premium oils like olive and canola being noted by market watchers and retailers, alike. Olive and canola oil are recording growth rates as high as 50 per cent in India (though from a smaller er base). However, the trend is appareent that Indians are making a shift. “Dietary intervention foor good health is what the consumeers need today due to rising medical costs. Olive and canola oils have been proved to reduce coronaary Ther Th e e wa wass a titime me whheen so me soap aps an and sshham a po p os os heart risk by not only th he d di d it t o co o nsum ns umer e er s. N o ow w w we e ha h a ve v e e d di i b bl l e top medical institutions in the country but also byy o lss sspo oi p ililin po inng co cons nsum ns u erss fo um forr chhoi oiccee. W Wiith th new w USFDA. Yes, traditionaal v riran va antss likke ol oliv ive v oiil & ca cano noolaa oili anndd oils can consider these as a t eiir mu th multltipple brand ndss too chhoosse frrom, threat in near future,” opin nes c ns co n um umer e s arre gl g adly con onssideeriingg maakkin ing a Ravinder Pal Singh Koohli, s ift. Doe sh oess th this i com me as a thr hreeaat to to Director, Jivo Wellness Pvvt Ltd. tradit tr aditionnal ad nal oi oils ls lik ls ike ke pa palm lm m, Market shares of traditionall oils now s ya so y be beaann, mu must stard, aarrd, d, have competition. Howeverr, it cannot a an n d o othe ot t h he e rs r s ? be ignored that there is stron ng regional consumer preference for ‘firsst press oils’ that have a natural flavour, liike groundnut, sunflower, mustard, etc.

Cashing on health Apart from building a better distribution network, and bringing efficiency in operations to be competitive, a lot of efforts rest on branding. Branding a commodity is a huge task, which most edible oil companies try to master. Consumers demand tangible benefits like taste, quality and value for money out of their choice of edible oil. And now, a fourth dimension is added: Health. As premium edible oils vie for the attention of the consumer, traditional oils have started rebranding exercises promoting their product on the health platform. “Traditional oils have to utilise the health and wellness platform. Low cholesterol, low calories, etc are concepts, which consumers are conscious of nowadays. The oil consciou compan nies should spend on R&D and com me up with such products that woould satiate these need-gaps in consumers,” opines Sharma. Markeeting communication of tradiitional oils has relied on intangible promises like a haappy family enjoying a good m meal. Most national edible oiil brands are aggressively raiising their advertising and marrketing spend to woo the increeasingly brand-conscious Indian housewife. Traditional oils are omniprresent on most advertising channels. Acccording to available data, cooking oil brrands spend close to ` 125 crore on televission commercials.


Concentrating on BoP P

With a litre of olive oil priced i d at ` 400 and the same quantity of canola oil priced at ` 200, it acquires a premium status. Thus, undoubtedly the Bottom of Pyramid (BoP) forms the most lucrative segment for traditional oils. “The biggest opportunity areas for traditional oils would be the up and coming regions or what is also popularly called the BoP. They are definitely never going to want to consume the new-


Modern Food Processing | July 2012

When we consider variants, palm oil is still largely traded as a commodity and sold mostly in the loose form, with packaged sales accounting only for 15-20 per cent of total sales. On the other hand, sunflower and soya oil, have a high proportion of packaged sales estimated at around 70 per cent and 55 per cent of total sales, respectively.

Role of mo odern retail Modern retail can only act as a vehicle of promotion. “The retail industry does not lose l nor benefit b whether traditional oils or premium oils sell. The best thing modern retail is doing is providing the consumers with all the options. Surely, if modern retail wishes to push traditional oils, then they can always put them in bulk promotion packages where it is an essential component of monthly household groceries,” adds Sharma. Email:

Sanitary operations TIPS & TRICKS

Guidelines to implement effective GMP













































Holding, conveying, and manufacturing systems, including gravimetric, pneumatic, closed, automated and systems, must be of a design and construction that enables them to be maintained in a sanitary condition. Eac h free z er OD MANUF GO A G and cold storage compartment used to store and hold food capable supporting of growth of micro-organisms needs to be fitted with an indicating temperature measuring or temperature recording device to show the temperature accurately within the compartment. It should be fitted with an automatic control for regulating temperature, or with an automatic alarm system to indicate a significant temperature change in a manual operation. Instruments and OD MANUF GO A G used controls for measuring, regulating, or recording temperatures, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable micro-organisms in food should be accurate and adequately maintained. Compressed air or other gases mechanically introduced into food or used to clean food-contact surfaces or equipment must be treated in such a way that food is not contaminated with unlawful indirect food additives. G









MP constitutes the foundation for building operational and maintenance best practices to manage food safety risks. For the food industry, GMP comes from the FDA and published in Title 21 of the Code of Federal Regulations (CFR), Part 110 (21 CFR 110). Section 110.40 of 21CFR concerns the design of the equipment, the area around the equipment and how to maintain a good sanitary condition necessary in the food industry. This requires input from the maintenance technicians and operators, who are in the best position to see from where contaminants are entering the manufacturing process. Without this input, a company is likely to fail to maintain the required standard in this area. Each subsequent generation of equipment should be more accessible, maintainable, operable and reliable without surfaces and points of contamination. Equipment design is important when it comes to ensuring safe food products. Here are some best practices for sanitary operations that facilitate safe manufacturing of food products.

All plant equipment and utensils should be designed and constructed with good material and workmanship that makes the equipment easily cleanable and maintainable. The design, construction of equipment & utensils should be such that these prevent and eliminate adulteration of food due to lubricants, fuel, metal fragments, contaminated water, or any other contaminants. All equipment must be installed and maintained to facilitate cleaning of the equipment and surrounding areas. Food-contact OD MANUF GO A G surfaces need to be corrosion-resistant and made of nontoxic materials and designed to withstand the operating environment, which includes intended use, food and cleaning/sanitising agents. These surfaces must be maintained to protect food from being contaminated by any source, including unlawful indirect food additives or cross-contamination of allergens and other harmful additives. Seams on foodOD MANUF GO A G contact surfaces to be need smoothly bonded or maintained so as to minimise accumulation of food particles, dirt and organic matter and thus prevent the growth of micro-organisms. E q u i p m e n t OD MANUF GO A G that is in the manufacturing or food-handling area and not directly involved with the food processing should be constructed of material, which can be maintained in a clean condition. G


With growing emphasis on food safety, it has become imperative for food companies to maintain minimum sanitary and processing requirements for producing safe and wholesome food. Here are some Good Manufacturing Practices (GMP) for sanitary operations to ensure safety during food production.

References: o Current GMP guidelines in manufacturing, packing, or holding human food, CFR, The US Government Printing Office (GPO) o MET Demand Inc Email:

July 2012 | Modern Food Processing



New projects and expansion activities are the barometers of industrial growth. These also present business opportunities to service providers like consultants, contractors, plant & equipment suppliers and others down the value chain. This feature will keep you updated with vital information regarding new projects and capacity expansions being planned by companies in the food & beverages industry. Food court

Mega food parks

Orissa Industrial Infrastructure Development Corporation

Ministry of Food Processing Industries

Project type New facility Project news Tourism & Culture Department has assigned IDCO to construct food court near Youth Hostel at Puri at an estimated cost of ` 1 crore. Necessary steps have been taken to engage reputed architects for the work. Project location Odisha Project cost ` 1 crore Implementation stage Planning

Project type New facility Project news The Central Government has taken up a $ 98 million (` 4 billion) project for building 30 mega food parks in India along with a proper supply chain for each of them. Project location India Project cost ` 4 billion Implementation stage Ongoing

Project type New facility Project news Modern food storage facilities are being developed in Bangladesh to provide food security particularly during disaster. Project location Bangladesh Project cost $ 190 million Implementation stage Ongoing

Contact details: Ministry of Food Processing Industries Panchsheel Bhawan, August Kranti Marg New Delhi 110049 Tel: 011-26492475, Fax: 011-26493228 -----------------------------------------Mega food park

Contact details: World Bank N W Washington DC 20433, The US Tel: (202) 458-5454, Fax: (202)522-1500 Email: -----------------------------------------SEZ for food processing sector

Srini Food Park Pvt Ltd

CCCL Pearl City Food Port SEZ Ltd

Contact details: Orissa Industrial Infrastructure Development Corporation Tower Janpath, Bhubaneswar 22 Tel: 0674-2540820/2784 Fax: 0674-2542956 -----------------------------------------Food parks

Government of Karnataka Project type New facility Project news The scope of the project includes developing basic infrastructure and common facilities in food parks. Project location Karnataka Project cost ` 10-30 crore per project Implementation stage Ongoing Contact details: Department of Industries and Commerce First Floor, Vikasa Soudha, Ambedkar Veedhi Bengaluru 560001 Tel: 09448775784

Project type New facility Project news Srini Food Park Pvt Ltd is planning to set up a mega food park in the Chittoor district of Andhra Pradesh. The food park, to be set up with an estimated cost of ` 250 crore, will create infrastructure to facilitate integrated value chain with forward and backward linkages. Project location Andhra Pradesh Project cost ` 250 crore Implementation stage Planning Contact details: Srini Food Park Pvt Ltd 104, A Block, Aditya Hridayam 55 E Express Highway, Kondapur

Hyderabad 500084 Tel: 040-40059337, 40189337 -----------------------------------------Modern food storage facilities

World Bank

Project type Under construction Project news Pearl City is carrying out mega SEZ for the food processing sector in Tamil Nadu. Project location Tamil Nadu Project cost Not available Implementation stage Ongoing Contact details: CCCL Infrastructure Ltd Third Street, Luz Avenue, Behind Nageswara Rao Park, Mylapore, Chennai 600004 Tel: 044-23454800/4804 Fax: 044-23454800 Email:

Information courtesy: 1, Arch Gold, Next to MTNL Exchange, Poisar, S V Road, Kandivali (W), Mumbai - 400 067, Maharashtra, India Tel: 022 28666134 • Fax: 022 28013817 • Email:


Modern Food Processing | July 2012


Latest Popular Tenders brought to you by Fruit and vegetable processing unit

Flakes production line

Org : Cordia (Services) LLP TRN : 11427888 Desc : Supply and delivery of retail coffee systems and hot beverage supplies BOD : July 11, 2012 Loc : The UK BT : ICB _______________________________________________

Org : Mogilevkhlebprom TRN : 11537437 Desc : Flakes production line BOD : July 16, 2012 Loc : Belarus BT : ICB _______________________________________________

Milking machine

Org : Waziri Umaru Federal Polytechnic TRN : 11552083 Desc : Construction of bakery facility and supply of machinery/equipment BOD : July 18, 2012 Loc : Nigeria BT : ICB _______________________________________________

Org : Military Farm TRN : 11509295 Desc : Milking machine (Model MW 8) with can clusters and accessories BOD : July 11, 2012 Loc : India BT : Domestic _______________________________________________

Hot drinks vending machine

Bakery machinery & equipment

Table top wet grinder

Org : Centre Hospitalier Laennec TRN : 11439889 Desc : Supply of hot drinks vending machine rental service BOD : July 11, 2012 Loc : France BT : ICB _______________________________________________


: Tamil Nadu Civil Supplies Corporation (TNCSC) TRN : 11444133 Desc : Supply of 35 lakh table top wet grinder BOD : July 18, 2012 Loc : India BT : Domestic _______________________________________________

Coffee & hot beverage supplies

Domestic electric food mixer

Org : Cordia (Services) LLP TRN : 11427888 Desc : Supply and delivery of retail coffee systems and hot beverage supplies BOD : July 11, 2012 Loc : The UK BT : ICB _______________________________________________


Storing, preserving and preparing equipment

Electric food mixer

Org : Ministerul Apararii Nationale - Unitatea Militara TRN : 9112218 Desc : Purchase of equipment for storing, preserving and preparing food products BOD : July 14, 2012 Loc : Romania BT : ICB


: Tamil Nadu Civil Supplies Corporation (TNCSC) TRN : 11444134 Desc : Domestic electric food mixer BOD : July 18, 2012 Loc : India BT : Domestic _______________________________________________ : Tamil Nadu Civil Supplies (TNCSC) TRN : 11434858 Desc : Domestic electric food mixer BOD : July 18, 2012 Loc : India BT : Domestic


Org: Organisation’s name, TRN: Tendersinfo Ref No, Desc: Description, BOD: Bid Opening Date, Loc: Location, BT: Bidding Type.

Information courtesy: 1, Arch Gold, Next to MTNL Exchange, Poisar, S V Road, Kandivali (W), Mumbai - 400 067, Maharashtra, India Tel: 022 28666134 • Fax: 022 28013817 • Email:

July 2012 | Modern Food Processing







Gujarat, Oct 5-8, 2012

Maharashtra, Nov 2-5, 2012

Tamil Nadu, Nov 22-25, 2012

Punjab, Dec 21-24, 2012




Madhya Pradesh, Jan 11-14, 2013

Maharashtra, Feb 1-4, 2013

Uttarakhand, Feb 23-26, 2013

India’s premier industrial trade fair on products and technologies related to Machine Tools, Hydraulics & Pneumatics, Process Machinery & Equipment, Automation Instrumentation, Packaging & Auxiliaries, IT Products, Electrical & Electronics, Material Handling and Safety Equipment.

For details Infomedia 18 Ltd

Ruby House, 1stt Floor, J K Sawant Marg, Dadar (W), Mumbai 400 028. • Tel: 022 3003 4651 • Fax: 022 3003 4499 • Email:

Dairy Show 2012 Exhibition and conference on animal husbandry & dairy development; July 13-15, 2012; at Hitex, Hyderabad For details contact: Sambit Mund Hitex Exhibition Centre Near HI-TEC City, Madhapur Hyderabad 500 084 Tel: 040-2311 2121/22/23, Ext: 7015 Fax: 040-2311 2124 Email:

Andheri (E), Mumbai 400 072 Tel: 022-6612 2600 Fax: 022-6612 2626/27 Email:

International Foodtec India 2012

International PackTech India and drink technology India International PackTech India, along with drink technology India (dti), will showcase latest trends in packaging, packaging printing, processing, beverage and liquid food industries; November 06-08, 2012; at Bombay Exhibition Centre, Mumbai For details contact: Messe Düsseldorf India Pvt Ltd Centre Point Building, 7th floor Junction of S V Road & Juhu Tara Road Santacruz (W) Mumbai 400 054 Tel: 022-6678 9933 Email:

An international exhibition on food processing and packaging technology to be held concurrently with Dairy Universe India, Sweet & SnackTec India, and PackEx India; September 11-13, 2012; at Bombay Exhibition Centre, Mumbai

Poultry India

For details contact: G Vamshidhar Koelnmesse YA Tradefair Pvt Ltd 1stt Floor, 6-3-885/7/B Somajiguda Circle Hyderabad 500 082 Tel: 040-6559 4411, Fax: 040-6668 4433 Email:

For details contact: Indian Poultry Equipment Manufacturers’ Association D No 11-7-188, Huda Complex Saroornagar, Hyderabad Tel: 040-2414 2413 Email:

Annapoorna - World of Food India

Concurrent with Packplus 2012, this holistic show will feature the latest in food & beverage technologies, from processing, packaging, research, quality assurance, hygiene, among others; December 07-10, 2012; at India Expo Centre and Mart, Greater Noida

International exhibition cum tradeshow dedicated to the poultry processing business and technology; November 28-30, 2012; at Hyderabad International Trade Exposition Centre (HITEX), Hyderabad

Food & Technology Expo Specialised industry event for the food processing industry and allied stakeholders; July 27-29, 2012; at IARI, PUSA, New Delhi For details contact: Vinod Jain NNS Events & Exhibitions Meri Delhi House, 25/10 East Punjabi Bagh, New Delhi Tel: 011-4686 7500 Fax: 011-4686 7521 Email:

Fi India 2012 Exhibition with concurrent conference showcasing latest trends in food ingredient technologies; September 06-07, 2012; at Bombay Exhibition Centre, Mumbai For details contact: UBM India Pvt Ltd Sagar Tech Plaza A 615-617, 6th Floor Andheri Kurla Road Saki Naka Junction


Modern Food Processing | July 2012

Event showcasing the latest technologies and investment opportunities in the food processing sector in India; September 26-28, 2012; at Bombay Exhibition Centre, Mumbai For details contact: Sundeep Sundli Federation of Indian Chambers of Commerce & Industry (FICCI) Federation House, 1, Tansen Marg New Delhi Tel: 011-2373 8760/2373 8770 Fax: 011-2332 0714/2372 1504 Email:

Food Technology Show

For details contact: Print Packaging.Com Pvt Ltd F 101, Tower No 7 International Infotech Park Vashi Railway Station Navi Mumbai Tel: 022-2781 2619 Email:


INTERNATIONAL Malaysia y International Food & Beverage Trade Fair Tradeshow for food and beverage industry professionals to explore business opportunities; July 12-14, 2012; at Putra World Trade Centre, Kuala Lumpur, Malaysia For details contact: Expomal International Sdn Bhd 7-2 Subang Business Centre Jalan USJ 9/5Q, 47620 Subang Jaya Selangor Darul Ehsan Malaysia Tel: +603 – 8024 6500 Fax: +603 – 8024 8740 Email:

Propak China An exhibition on food packaging and processing machinery, materials & associated technology; July 18-20, 2012; at Shanghai New International Expo Centre, China For details contact: Tara Cai Allworld Exhibitions 12th Floor, Westminster Tower 3 Albert London, The UK Tel:+(44)-(20)-78402100 Fax:+(44)-(20)-78402111 Email:

Hong Kong Food Expo Technology forum and tradeshow for the food & beverage processing and packaging industry; August 16-20, 2012; at Hong Kong Convention & Exhibition Centre, Hong Kong, China For details contact Florence Tang Hong Kong Trade Development Council Unit 13, Expo Galleria Hong Kong Convention & Exhibition Centre 1 Expo Drive, Hong Kong, China Tel:+(852)-(2)-25844333 Fax:+(852)-(2)-28240026 Email:

Food Week The 16 th edition of one of the leading exhibitions for food & beverage processing and allied technologies, November 06-09, 2012; at COEX Korea Exhibition Center, Seoul, Korea For details contact: Coex Center (Convention & Exhibition) 135-731, Samsung-dong, Gangnam-gu Seoul, Seoul-T’Ukpyolsi, Korea Tel: +(82)-(2)-60008160/60008126 Fax: +(82)-(2)-60008177 Email:

China Fisheries & Seafood Expo Event showcasing the latest in marine technology and trends of seafood business; November 06-08, 2012; at Dalian World Expo Center, Dalian, China For details contact: Sea Fare Expositions, Inc 4250, 8th Avenue NW, Suite, Seattle, USA Tel: +(1)-(206)-7895741 Fax: +(1)-(206)-7890504 Email:

Health Ingredients Europe One of the major tradeshows in Europe focussing on health ingredients for the growing functional foods industry; November 13-15, 2012; at Messe Frankfurt, Germany For details contact: CMP Information Industrieweg 54, PO Box 200, 3600 AE Maarsen, The Netherlands Tel:+(31)-(346)-559444 Fax:+(31)-(346)-573811 Email:

Dubai Drink Technology Expo Specialised event featuring the latest in technologies & trends for the beverage industry; December 04-06, 2012; at Dubai International Convention & Exhibition Centre, Dubai, the UAE

For details contact: INDEX Conferences & Exhibitions Organisation Dubai Health Care City Block B Office 203, 2ndd Floor Dubai, the UAE Tel: +971-4-3624717 / 149 Fax:+(971)-(4)-3624718 Email:

ISM Cologne One of the leading events in the niche area of confectionery processing; January 27-30, 2013; Cologne Exhibition Centre, Germany For details contact: Koelnmesse GmbH Messeplatz 1 Koeln Deutschland, Germany Tel: +(49)-(221)-8212313 Fax: +(49)-(221)-8212105 Email:

Ingredients Middle East Tradeshow and conference on food & beverage ingredients; February 25-28, 2013; at Dubai International Convention & Exhibition Centre, The UAE For details contact: Dubai World Trade Centre P.O. Box. No: 9292 Dubai, The UAE Tel: +(971)-(4)-3321000 Fax: +(971)-(4)-3322866 Email:

China Drinktec International tradeshow on the beverages industry; March 04-06, 2013; at China Import & Export Fair Pazhou Complex, Guangzhou, China For details contact: Adsale Exhibition Services Ltd 6th Floor, 321 Java Road North Point Hong Kong, China Tel: +(852)-(2)-8118897 Fax: +(852)-(2)-5165024 Email:

The information published in this section is as per the details furnished by the respective organiser. In any case, it does not represent the views of Modern Food Processing

July 2012 | Modern Food Processing


EVENT PREVIEW Dairy Show 2012

Avani Jain


he dairy industry is booming in Andhra Pradesh. The state occupies the second position in the country in terms of milk production and animal husbandry. The current milk production in the state is at 11.25 million tonne and this is expected to reach 15 million tonne by 2020. The per capita availability of milk has also grown from 105 gm in 1970 to 343 gm at present. The state plans to set up over 900 mini dairies with focus on supply chain and investment over ` 723 crore is proposed for bulk milk cooling units. Further, ` 965 crore for fodder development scheme is also planned here. Andhra Pradesh government has also proposed a ` 6,000-crore State Milk Mission to increase the overall milk production. Moreover, there are large numbers of private sector players in the state.

about latest methods in animal rearing and dairy processing. It will also give them exposure to best practices, government/institutional assistance and various schemes. The event is supported by Department of Animal Husbandr y & Dair y Development, Government of Andhra Pradesh; Indian Dairy Association; NABARD; ASSOCHAM, Society of Elimination of Rural Poverty; Progressive Dairy Farmers Association, Andhra Pradesh; dairy firms and co-operatives. P S L N Rao, Director, Active Exhibitions & Conferences, says, “The event is being organised against the backdrop of large investments being put into the sector in Andhra Pradesh by various players. The objective of the event is to further augment the sector with latest technologies, financial schemes and practices required to make the sector leap frog.”

Giving a boost Over 100 exhibitors representing private sector, government, financial institutions and development bodies will showcase different technologies available in the market and various products & services such as equipment for dairy & mechanised milking, cold chain & chilling plants cleaning & hygiene, farm level storage & processing; vaccines, banking & insurance, government schemes etc as well as live display of selected breeds of animals. This would help the farming community in Andhra Pradesh to know about latest technologies and equipment and thus result in enhancing productivity at their farms. Almost 40,000 visitors are expected at the event, which will mainly focus on entrepreneurship and best practices in dairy sector through interactive workshops, conferences and live display of animal breeds. Visitors will be mobilised from across the state as well as parts of South India.

On its maiden journey to boost the dairy industry Despite these remarkable statistics, farmers in the state are facing problems that include lack of best feeding practices; better access to water, working capital, health services and more remunerative and reliable milk prices; lack of awareness on dairy technology/ equipment/processing/supply chain etc. In an attempt to find answers to these issues, Active Exhibitions & Conferences and HITEX are jointly organising Dairy Show 2012 exhibition in Hyderabad, Andhra Pradesh, from July 13-15, 2012. The three-day event will act as the perfect meeting place for members from dairy farmers’ association and corporate firms in the sector, and other stakeholders to deliberate on how to move up the value chain. The main aim of this event is to educate dairy farmers and entrepreneurs


Modern Food Processing | July 2012

As the dairy industry is gaining foothold in Andhra Pradesh, farmers are exploring latest technologies, financial schemes etc so as to increase their productivity. Keeping this in mind, a first-of-its-kind event in the country – Dairy Show 2012 – is all set to present huge opportunities to the farmers to gain insights about new technologies in animal husbandry and dairy processing.

Rao avers, “There will be counselling booths set up by Government of Gujarat, NABARD and dairy associations, which would provide information to the farmers and resolve their various issues.” In addition, there would be concurrent conferences on related issues where technical sessions by experts will provide an opportunity to strengthen all elements of the value chain and create awareness among the investors about investment opportunities in the dairy sector in Andhra Pradesh. Thus, the event will open up new avenues for the dairy farming community not only in Andhra Pradesh but all over India. It will provide an ideal opportunity for companies to showcase their latest technologies, while the farmers will benefit by gaining access to different technologies under one roof. Email:


Color in food: Technological and psychophysical aspects Edited by: José Luis Caivano, María del Pilar Buera Price: ` 10,500

One of the biggest contributors to the sensory appeal of foods lies in its appearance. Colour plays an important role in this. This book defines the use of colour in a scientific manner, and is an expert guide for professionals in the food processing industry. Controlling, measuring and designing the colour of food are critical concerns in the food industry. As the industry progresses, it becomes necessary to delve deeper into this subject. The importance of colour in food from perspective ranges from chemistry to psychology to engineering. The book comprises issues related to colour research and applications in various stages of food production, processing, marketing, purchasing and consumption. This book will be useful to professionals in the food industry as well as academicians and students of food science.

Mycotoxins in foodstuffs Author: Martin Weidenbörner Price: ` 12,250 Lapses in food safety are causing negative news coverage across the globe, not limited to a certain region. Addressing food safety is a prime responsibility of the food processing industry. This book is an indispensable reference as it provides an overview of the main mycotoxins prevalent in food. It is a complete reference dedicated to toxin producing fungi in foodstuffs. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination compiled in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals and students in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.

Reviewer: Rini Ravindran, Lecturer, Department of Biochemistry and Food Science & Quality Control, Ramnarain Ruia College, Mumbai

Available at: Wisdom Book Distributors, Hornby Building, 1st floor, 174, D N Road, Mumbai 400 001 Tel: 022-2207 4484/6631 8958, Telefax: 022-2203 4058, Email:


Modern Food Processing | July 2012

PRODUCTS This section provides information about the national and international products available in the market

Chocolate chip depositor This chocolate chip depositor is designed to make chip of 0.05 to 0.2 gm at 20 strokes/ minute. The body of the depositor has twin jacketed hoppers manufactured entirely in stainless steel. The depositor is available with a twin rotary valve with horizontal piston design. The chocolate piston deposit and suction strokes speed are adjustable via PLC control. The depositor head will oscillate from left to right during the chocolate deposit stroke and then return to its parked position.

Sensors and other such devices provide inputs for control. Final control in all cases depends on quality of vital inputs, which are provided by first level sensors and such devices. Katlax Enterprises Pvt Ltd Gandhinagar – Gujarat Tel: 2764-286784/85 Email: Website:

Label & carton coder

A.M.P Rose (P) Ltd Bengaluru – Karnataka Tel: 080-28473611/14 Email: Website:

Surface heat exchanger The surface heat exchanger, UNICUS, allows for gentle product handling since the shaft is moved back and forth once every six seconds and can be slowed down even further if required. Since moving the shaft back and forth over a small length uses relatively little energy, the UNICUSS has low power consumption, making it costeffective to run. A variety of scraper blades is available to match the product demands. The UNICUSS is simple and economical to maintain. HRS Process Systems Ltd Pune - Maharashtra Tel: 020-25663581/82 Email: Website:

Junction boxes These magnetic proximity switches, capacitive proximity switches, optical sensors and switches are special sensors for textile and other applications with different shapes to suit the applications. If one wants to improve automatic control system, then one should uld look at improvements in sensing technology.

This label & carton coder is used to print statutory information like prices, date of manufacturing, etc on packages such as tins, cartons, lids etc. It is a fully automatic unit with easy & quick adjustment. It has a totally enclosed constriction with parts of S.S and sintered bronze for long operational life. It is capable of providing high speeds of 200 codings per minute. Process Instrumentation & Controls Vadodara – Gujarat Mob: 09228753005 Email: Website:

Food tray ESSFOAM disposable black food tray is manufactured with a unique extrusion technology as being manufactured in the US. The tray is designed comfortably to handle heavy food servings. Size of the tray is 21 x 13 x 2 cm. Packing is available as 2000 pcs/ box. Also offered are all types of fruit & meat packing trays, sandwich plates, hinged containers, burger boxes, pizza boxes, takeaway food containers, etc. Essen Speciality Films Pvt Ltd Rajkot – Gujarat Tel: 02827-252021, Mob: 09825312701 Email: Website:

Looking For A Specific Product? Searching and sourcing products were never so easy. Just type MFP (space) Product Name and send it to 51818

eg. MFP Fryer and send it to 51818 July 2012 | Modern Food Processing



Grain silos

In-mould labelling system

These galvanised corrugated silos and material handling equipment are used for grain storage. The capacity of these galvanised silos ranges from 50 MT to 15000 MT or more. Also offered are turnkey services right from designing the most economical silo system to suit the site conditions. Erection and supervision works for grain silos are also undertaken.

The in-mould labelling system offers several advantages – it ensures reduced costs, promotes hygienic production, offers resistance to heat & scratching, reduces in-house container inventory & overhead costs. It also provides better strain and squeeze resistance, improved sidewall strength and shelf-life. Application areas include injection moulding IML for cups & containers, thermoforming IML, blow moulding IML, and blister decorating applications for thermoformed PET/PVC blister packaging.

Milltec Machinery Pvt Ltd Bengaluru – Karnataka Tel: 080-28016666, Mob: 09663331603 Email: Website:

Nichrome sealing wire This is a new line of nichrome resistance wire coated with DuPont Teflon to create a non-stick surface for use at high temperatures. The nichrome wire provides a non-stick surface in a variety of plastics and packaging processing applications and is capable of 260°C continuous and 316°C intermittent use. This is suitable for use in a wide range of packaging, sealing, shrink wrapping, plastic sheet & styrofoam cutting, and acrylics bending equipment. Applied Plastics Co, Inc Massachusetts – USA Tel: +1-781-7621881 Email: Website:

Data logger The data logger is available with larger display and huge memory capacity. The 1744 series comes in two variants to measure humidity and temperature. The 1755 series takes a huge leap forward, sharing the same number in terms of display size and memory capacity. The 176 series replaces the old 177 and 171 series of loggers. These data loggers measure humidity, temperature and absolute pressure. Testo India Pvt Ltd Pune – Maharashtra Tel: 020-25635075 Email: Website:


Modern Food Processing | July 2012

Neejtech India Ahmedabad - Gujarat Tel: 079-26561312 Mob: 09825040231 Email: Website:

Vegetable and fruit pulper The pulper is available in various sizes for extracting pulp of fruits and vegetables. This consists of two brushes & two beaters, which give a combined beating and brushing action. All metal contact parts are made of stainless steel. All parts can be dismantled and reassembled for inspection, washing, cleaning and periodic maintenance. Jas Enterprises Ahmedabad - Gujarat Tel: 079-2743454, Mob: 09427417384 Email: Website:

Single-screw extruder This extruder is used for producing low density EPE foam products, like protection sheet, foam pipe, rod and foam netting. The extruder is fitted with specially designed screw and barrel unit. Induction motor is provided with AC inverter drive for stepless speed control of screw speed. The barrel is provided with electrical heating and cooling arrangements for accurate control of the process temperature for production of high quality foam product. Malik Engineers Dist Thane – Maharashtra Tel: 0250-2390839, Mob: 09821676012 Email: Website:


Volumetric cup feeder system The volumetric cup feeder system is used for packaging homogenous granular products, like avla, supari, whole spices, food grains, etc. It is provided with auto strip cutting system and does not require compressed air for machine operations. All contact parts are in SS-304/316 and available with complete powder-coated base frame structure. The system is equipped with castor wheel for ease of cleaning beneath the machine and for relocating. Simple Packolutions Pvt Ltd Mumbai - Maharashtra Mob: 8898061400 Email: Website:

Compressor This unique range of air-cooled compressor is used for industries that demand oil-free air at their application point. The non-lubricated compressor offers advantages of low energy consumption and low running costs. The air-cooled design eliminates the need for water cooling systems, thereby saving industrial water costs. The two-stage air-cooled aftercooler has a 0.25 kW single-phase motor driving a cooling fan. This eliminates the need for cooling towers, water circulation pumps and the associated piping. Elgi Equipments Ltd Coimbatore – Tamil Nadu Tel: 0422-2589326, Mob: 09790039326 Email:, Website:

Float switch The float switch can be used for initiating high/low level audio/visual signals or automatic level control of liquids in tanks. Switch actuation by micro-switch have SPDT contacts of current rating 5 A @ 240 V AC. It operates normally at 12 mm liquid level differential. Float and all wetted parts are of SS 304/316, PVC or Teflon. Designed for maximum pressure rating of 40 kg/cm² and temperature of 300°C, the switch is suitable for mounting directly on the side of the tank. Cristal Instruments Mumbai - Maharashtra Tel: 022-25693893 Email:, Website: July 2012 | Modern Food Processing



Three-deck pre-cleaner

Sigma mixer

The three-deck pre-cleaner is suitable for cleaning of cereals, grain, legumes and fine seeds. This machine is also used for separating oversize, undersize and light impurities from the feed. It is available with two aspiration systems – one for feeding material and the other for cleaned material. The pre-cleaner machine is equipped with feeder, which is driven by independent gear motor. Fine dust and light impurities are separated out before putting the material in the first sieve with the help of aspiration system.

The heavy-duty sigma mixer is designed to produce uniform mixing and kneading heavier viscosity materials. Mixing trough and blades are fabricated from mild steel/various grades of stainless steel. The product contacting parts are ground, buffed or smooth. Blades are designed to obtain thorough mixing of high viscosity materials. Blades are machined on a leading edge to keep minimum equal gap between walls and blades. These are provided with heavy-duty gears that are fitted to the blades.

Sifter International Faridabad - Haryana Tel: 0129-4060039 Email:, Website:

Paresh Engineering Co Mumbai - Maharashtra Tel: 022-28501794 Email:, Website:

Particle size reduction unit

Lined carton machine

The Comitrol Processor (model 1700) is a controlled particle size reduction unit. It accommodates all three types of reduction heads, which enables a broad spectrum of product processing capabilities. The machine is recommended for free-flowing dry and semi-dry product applications, including textured vegetable protein, peanut butter, chicken slurries, baby food, dehydrated potato flakes, fruit and vegetable pastes, horseradish and dressings, extruded products, biscuits and cookies, nuts, fruit pulp, various spices, corn masa, hard cheese, and a variety of gels, ointments and creams.

The model RT-12 is a fully-automatic lined carton machine. It is a filling machine to handle liquids, powder, granules for both food and non-food products. The machine is offered with 14 stations and all operations are driven mechanically. An easily accessible magazine holds approximately 150 cartons ensuring 12 minutes of running time. The machine is designed to reduce fatigue for the operator. It has filling accuracy of Âą1 per cent for 1 ltr/gm.

Urschel Laboratories Inc Indiana - USA Tel: +1-219-4644811 Email:, Website:

Fatty acid tester The fatty acid tester is used to measure free fatty acids in the edible oil, which is nothing but the acidity of the oil (pH of the oil). The shifting of pH value in the lower side is due to free H+ ion in free fatty acid. It can measure the colour shift with the help of spectrophotometer which is treated by pH indicator. The equipment is capable of performing the task using micro-quantities of sample and can be used even for difficult extraction process to fat substances. Uniphos Envirotronic Pvt Ltd Ahmedabad - Gujarat Tel: 079-40371646 Email:


Modern Food Processing | July 2012

Rollatainers Ltd Faridabad - Haryana Tel: 0129-4098800 Mob: 09811566112 Email:

Vacuum packing machine The vacuum packing machine keeps food fresh, ensures no loss of weight, retention of aroma and protects from dust, moisture, humidity, etc, thus increasing the shelf-life of products. It also saves space. Products that are vacuum packed by this machine include namkeen, khakhra, spices, instant food, bakery product, chemicals, pharmaceutical & dairy products, peanuts, dry fruits, seafoods, etc. This machine is available in different models, such as single-chamber, double-chamber, etc. Monarch Appliances Rajkot - Gujarat Tel: 0281-2461826, Mob: 09825215733 Email: Website:



These high-pressure homogenisers are available in capacities ranging from 20 to 20,000 lph. The lubrication and air cooling system ensures optimum temperature for continuous duties. The homogenisers are equipped with hydraulically operated two-stage homogenising head, specially designed homogenising valves, plunger made of special steel with wear-resistant coating, special surface treatment, specially designed ball/poppet valves of stellite/ceramic for viscous products, etc. The one-piece forged cylinder block is ultrasonically tested for long life. Goma Engineering Pvt Ltd Thane - Maharashtra Tel: 022-21731801 Mob: 09322654236 Email: Website:

July 2012 | Modern Food Processing



Bottle filling machines

Food processing machine

These compact automatic volumetric high-speed bottle liquid filling machines consist of turntable, SS slat conveyor belt, filling & post-gassing SS-316 nozzles, precision built SS-316 syringes, non-toxic synthetic rubber tubing, easy-to-reach compact panel and no container-no filling system, etc. The matt-finished units are totally enclosed in stainless steel. The unscrambler is designed in the machine to eliminate dead ends and difficult-to-clean spots. All exposed parts are made of SS-304, matt finished to avoid any reflection.

The Brambatii food processing machine is used for production of various food products, like bread, biscuits, confectioneries, cakes, baby-food, coffee, breakfast products, etc. Online system for proportioning the raw materials to be weighed is carried out with a turbomax, which is one of the unusual characteristics of the plants. All various steps undergo a weight check carried out by a management computer with a printout of the quantities measured. A wide range of systems and precision built machines are offered that are suitable for smaller production as well as larger volume production, depending on the needs of the customers.

Laxmi Pharma Equipment Ahmedabad - Gujarat Tel: 079-25831600, Mob: 09426406754 Email: Website:

Penguin Engineers Coimbatore - Tamil Nadu Tel: 0422-2315640, Mob: 09842231564 Email:, Website:

Food extruder

DC tachogenerator

This food extruder is used for converting a large variety of food cereals for extruding various shapes, like pellets, RTE snacks, breakfast cereals, precooked flours & starches, expanded products, such as soy nuggets, aqua feed, and various pasta products, viz, macaroni, vermicelli, spaghetti. Direct expanded snack products are produced using high shear adiabatic extruders.

The DC tachogenerator is available in different sizes and specifications. This import substitute system is equivalent to BD 2510 make GEC, UK; single and double shaft mounted tacho REO 444, make Radio Energie, France; GMP/TDP series make Hubner, West Germany; K10 a 2 make MEZ , Chekoslavia, HU 1052 make Siemens, Germany and indigenous Model E-4001 make Excella, India. It is used in automation for obtaining accurate feedback information.

Malik Engineers Dist Thane - Maharashtra Tel: 0250-2390839, Mob: 09870600337 Email: Website:

Excella Electronics Mumbai - Maharashtra Tel: 022-21029911, Mob: 09324950559 Email: Website:

Batch printing machine


The hand-operated semi-automatic batch printing machine is electrically operated. The rubber stereo in the machine is used for quick and easy adjustment, easy controls, accurate registering, uniform impression and high speed printing. Printing speed of the machine is 120, 180, 250 carton/min for a carton size of about 300 mm x 200 mm, 80 mm x 40 mm. This machine prints batch number, manufacturing and expiry date, retail price, etc, on the labels, cartons, laminated cartons, polypack bags, pouches, tin bottoms, cotton bags, etc.

The fully-automatic incinerator is used for incinerating solid, sludge, liquid, gas and chemical waste. It comes with SOT burners, which cover less space, and the complete incineration process is smokeless due to the multi-chamber design. Waste material is incinerated by a main SOT burner in the primary chamber under controlled combustion conditions. The gases generated along with volatile materials are completely burnt in the secondary chamber through SOT after fire burner.

Akshay Engineering Ahmedabad - Gujarat Tel: 079-25855756, Mob: 09913544788 Email: Website:

Steam-O-Tech Engineers (I) Pvt Ltd Dist Thane - Maharashtra Tel: 0250-2455288 Email: Website:


Modern Food Processing | July 2012


Peroxide value meter

PVC strip door

The peroxide value meter is developed using high-grade material. Concentration of peroxides in the sample is directly proportional to its colourimetric intensity. This unique and innovative process simplifies and speeds up the standard procedure, which allows the test to be carried with micro-quantities. Moreover, the instrument can be applied to fats that are hard to extract. R-OO-R peroxides oxidise Fe++ ions. The Fe+++ ions resulting from oxidation are grouped and form a red complex.

The flexible PVC strip door is used for climate control, and safety of environment. This door is equipped with PVC transparent flexible strips of 3-5 mm thickness mounted on hangers to reduce energy loss due to air conditioning. The door is effective as an air conditioning barrier, as well as sound and thermal barrier. The hands-free self-open type door allows non-stop movement, and isolates noisy machinery as well as smelly areas. It is ideal for cold storage, food processing, dairy, and pharmaceutical industries.

Uniphos Envirotronic Pvt Ltd Ahmedabad - Gujarat Tel: 079-40371646 Email:

Vegetable process equipment The Soliaa series machine is used for washing and peeling carrots, onions, potatoes, and rooted vegetables. Capacity of the machine is 50-400 kg/hr. The equipment includes multi-purpose vegetable processors. The equipment is used for cutting, slicing, dicing, cubing, juliennes, strip cutting, shredding, etc. Stephan UM M universal mixer is used for chopping, cutting, blending, stirring, kneading, pureeing and emulsifying. It has a capacity of 50-60 per cent of bowl volume and can process 6-10 batches/ hr. The Stephan MC microcut emulsifier has a capacity of 500-5,000 kg/hr. Tricon Pune - Maharashtra Tel: 020-26991782, Mob: 09370764704 Email: Website:

Juice manufacturing equipment The ready-to-drink juice manufacturing equipment is available in the capacity of 100 lph to 1,000 lph. It is offered depending on customers’ requirements and budget, as either automatic or semi-automatic line. The fruit drinks include: mango, orange, pineapple, amla, pomegranate, tamarind, jamun, and many more. The complete line includes fruit washer, inspection conveyor, pulper, screw-type juice extractor, pulveriser, basket press, filtration unit, blending tank, homogeniser, pasteuriser, steam jacketed kettle, pumps, filling unit for PET bottles with bottle sterilising unit, etc. Tambes Farm Products Pune - Maharashtra Mob: 09423012005 Email:

Plast World Ahmedabad - Gujarat Tel: 9376128372, 9426544968 Email: Website:

Temperature data logger The Testo-175-T2 temperature data logger is used for measuring internal and external temperature. It monitors two temperatures simultaneously. It has fast overview of the current reading, the value last saved, the max/min values and the number of limits exceeded. The data logger is used in food/pharma storage areas, mobile vans of perishable/food products, in quality department and production areas for temperature monitoring. MTS Engineers Pvt Ltd Ahmedabad - Gujarat Tel: 079-26400063, Mob: 09879495924 Email:, Website:

Stainless steel tank A variety of tanks in different shapes and capacities for storing fruits, fruit pulps, vegetables, juices, etc, is offered. Also built are custom-designed tanks. The range includes holding tanks (round/ conical), balance tanks, blending tanks, mixing tanks, storage tanks, collection tanks, etc. Shiva Engineers Pune - Maharashtra Tel: 020-27129610, Mob: 09822499586 Email: Website: The in inforrmation on publi lishe shed d in in this section n is as per the deetails furniished by thee respective ve man nufactu urer//distrib butor.. In n any case, it doees not repre resent the viiews of

Modern Food Processing

July 2012 | Modern Food Processing



Sl. No.


Pg. No.

Aata master................................................ 65 Acoustic enclosure .........................................FIC Agitatorr ........................................................... 15 Air audit blowers............................................. 17 Air coolerr ........................................................ 11 Analytical instrumentation .......................... 8, 13 Animal feed technologyy ................................. BC Bake filter.................................................. r 39 Barista outlets ............................................... BIC Batch disperserr ................................................ 15 Batch printing machine................................... 82 Bottle filling machine...................................... 82 Box strapping machine.................................... 49 Brewingg .......................................................... BC Calorimeterr ............................................... 15 Chillerr ............................................................. 59 Chocolate/cocoa .............................................BC Cleaning section equipment........................... t BC Coffee beans ................................................. BIC Cold form C & Z purlins ............................... 19 Colour masterbatches ...................................... 55 Colour sortingg ................................................ BC Columns & chemistry..................................... y 13 Compressors........................................11, 17, 79 Consumables ..................................................... 8 Continuous sealer............................................ r 49 Conveyor belts................................................. 67 Dal master................................................. r 65 Dal polishing rollerr ......................................... 65 DC tachogenerator ........................................ 82 Dehumidifiers.................................................. 75 Disperserr ......................................................... 15 Doors ............................................................... 81 Dry ink coding machine ................................. 49 Dry van pump ...............................................FIC Dry-break couplings ........................................ 17 Dust control doorr............................................ 81 Ejectors ..................................................... 17 EM powerr ....................................................... 13 Evaporating units for cold rooms ................... 11 Evaporation ..................................................... 51 Exhibition - Dairy Show 2012 ......................... 4 Extruded productt ........................................... BC Fatty acid testerr ......................................... 80 Filling sealing machine ................................... 81 Flexible transparent PVC strip door............... r 81 Float switch ..................................................... 79 Flour machine stone........................................ 65 Flour millingg .................................................. BC Food extruderr .................................................. 82 Food processing machine ................................ 82 Forced convection unit air coolerr ................... 11 Fuelling systems .............................................. 17 GC MS/MS ................................................ 8 Grain handling............................................... g BC Grinding & dispersion ...................................BC

Sl. No.


Pg. No.

Hand machine ........................................... 49 Heat exchangerr ................................................. 3 Heat resistant doorr.......................................... 81 Heating bath ................................................... 15 Heavy industrial steel buildings ...................... 19 High pressure homogeniserr ............................ 15 Homogenisers.................................................. 81 Hot plate ......................................................... 15 HPLC ............................................................. 13 ICP-MS ...................................................... 8 Incineratorr ....................................................... 82 Industrial doorr................................................. 81 Industrial pumps ............................................. 30 Industrial type unit air cooler.......................... 11 Informatics ...................................................... 13 Ion chromatography.......................................... y 8 Inline disperser................................................ r 15 Juice manufacturing equipment.................. t 83 Kamlok & drylok couplings ....................... 30 Kneading machine........................................... 15 Laboratory reactorr ..................................... 15 Laboratory software......................................... 15 Large diameter welded pipe ............................ 79 LC/MS.............................................................. 8 Lined carton machine ..................................... 80 Loading arms ............................................ 17, 30 Magelis STU HMI panels ..................... 35, 57 Magnetic stirrer............................................... r 15 Mills ................................................................ 15 Mixing & drying............................................. g 51 Multi-level car parks ....................................... 19 Natural food & beverage ingredients .......... 29 Natural herbal sweetener................................... r 6 Nozzles ............................................................ 30 Oil coolerr .................................................. 59 Oil milling...................................................... g BC Overhead stirrerr .............................................. 15 Packaging line ........................................... 43 Packaging solution & oil packaging solution ......44 Panel coolerr ..................................................... 59 Particle size reduction unit.............................. 80 Pasta ...............................................................BC Peroxide value meterr ....................................... 83 Pilot plant........................................................ t 15 Plastic pellett ................................................... BC Plastic sheets ................................................... 86 Polycarbonate sheets ....................................... 19 Polystyrene product......................................... t 86 Portable induction sealerr ................................. 49 Power distribution ........................................... 31 Power management software .......................... 31 Pre-engineered steel buildings ........................ 19 Pre-FAB shelters............................................. 19 Priming valves ................................................. 17 Pump ................................................ 17, 79, FIC PVC strip door.......................................... r 81, 83

Sl. No.


Pg. No.

Receptacles ................................................ 30 Refrigeration equipmentt ................................. 37 Residential steel houses ................................... 19 Rice masterr ...................................................... 65 Rice milling equipment.................................. t BC Rice rollerr ........................................................ 65 Roast and ground powder............................ r BIC Roof vent......................................................... t 19 Roofing & cladding sheets.............................. 19 Roots blowerr .......................................... 79, FIC Rotary evaporatorr ............................................ 15 Safety access equipmentt ............................. 17 Safety doorr ...................................................... 81 Screw conveyor................................................ r 39 Scrubberr .......................................................... 39 Seamless pipe .................................................. 79 Shaker.............................................................. r 15 Sight flow meters ............................................ 30 Sigma mixerr .................................................... 80 Single serve espresso machines .................... BIC Solid-liquid mixerr ........................................... 15 Spray cooler..................................................... r 39 Spray dryerr ...................................................... 39 Stainless steel pipe........................................... 79 Stainless steel tankk .......................................... 83 Storage tank equipmentt .................................. 17 Structural floor decking sheets ........................ 19 Sugar herbs........................................................ 6 Swivels ............................................................. 30 Tank truck equipmentt ............................... 17 Temperature data loggerr ................................. 83 Thermal process .............................................BC Thermoform fill seal machines ....................... 33 Thermostat & vacuum dryer/mixerr ................ 15 Three-deck pre-cleanerr ................................... 80 TPU masterbatches ......................................... 55 Transmissions & PTOS ................................. 17 Tube ................................................................ 79 Twin lobe roots blowerr ................................... 79 Two-stage vacuum pump ................................ 79 ‘U’ tube ...................................................... 79 Universal type unit air cooler.......................... r 11 UPLC .............................................................. 13 UPS ................................................................ 31 USS univentt .................................................... 19 Vacuum packing machine ........................... 80 Vacuum booster pump ..................................FIC Vacuum pumps & systems.............................. 17 Vacuum system .............................................FIC Vegetable process equipmentt .......................... 83 Vending machines ........................................ BIC Volumetric cup feeder system ......................... 79 Water jettingg ............................................. 17 Water ring vacuum pumps.............................. 79 Welded pipe .................................................... 79

BC - Back Cover, BIC - Back Inside Cover, FIC - Front Inside Cover

Looking For A Specific Product? Searching and sourcing products were never so easy. Just type MFP (space) Product Name and send it to 51818

eg. MFP Fryer and send it to 51818 84

Modern Food d Proce Processing | July 2012


Advertiser’s Name & Contact Details

Pg No

Advertiser’s Name & Contact Details

Alok Masterbatches Ltd T: +91-11-41612244 E: W:


Freeze Tech Equipments Pvt Ltd T: +91-44-42152387 E: W:

Bitzer India Pvt Ltd T: +91-22-27601730 E: W:


Fresh & Honest Cafe Ltd. T: +91-09962588811 E: W:

Bry Air (Asia) Pvt Ltd T: +91-11-23906777 E: W:


FX Multitech Pvt Ltd T: +91-79-27910993 E: W:

Buhler (India) Pvt Ltd T: +91-80-22890000 E: W:


Clearpack India Pvt Ltd T: +91-22-61134224 E: W:


Doehlergroup, Darmstadt T: +49-6151-306-0 E: W:


Eaton Power Quality Pvt Ltd T: +91-11- 42232329 E: W:


Essen Speciality Films Pvt. Ltd T: +91-2827- 252021 E: W:


Gardner Denver Engineered Product (I) Pvt Ltd T: +91-79-40089312 E: W:

Pg No





Hitex Exhibition Centre T: +91-09010549957 W:


HRS Process Systems Ltd T: +91-20-66047894 E: W:


IKA India Private Limited T: +91-80-26253900 E: W:


Infomedia 18 Ltd.


Jet Pack Machines Pvt. Ltd. T: +91-22-33071100 E: W:


Advertiser’s Name & Contact Details

Plast World T: +91-09376128372 E: W:

Pg No


Schneider Electric India Pvt Ltd 35; 57 T: +91-124-3940400 E: W: Sevana Trades & Services P Ltd T: +91-484-4217100 E: W:


Sterling Abrasives Ltd T: +91-79-22870905 E: W:


Supreet Engineers Pvt Ltd T: +91-09225628902 E: W:


Suraj Limited T: +91-79-27540720 E: W:


Thermo Fisher Scientific SID Div. T: +91-22-67429494 E: W:


Ultraplast Chainbelts Pvt. Ltd T: +91-129-4113187 E: W:


United Steel & Structurals Pvt. Ltd T: +91-44-42321801 E: W:


Everest Blowers T: +91-11-45457777 E: W:


Fluid Energy Controls Inc T: +91-44-42083536 E: W:


Nichrome India Ltd T: +91-20-6601101 E: W:


Veripack Solutions India Pvt Ltd T: +91-22-66971133 E: W:


Food & Pharma Specialities T: +91-120-4236204 E: W:


P P I Pumps Pvt Ltd T: +91-79-25832273 E: W:


Waters (India) Private Limited T: +91-80-28371900 E: W:


Mech-Air Industries T: +91-265-2280017 E: W:

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BC - Back Cover, BIC - Back Inside Cover, FIC - Front Inside Cover July 2012 | Modern Food Processing


Registration No: MH / MR / WEST / 232 / 2012-2014; RNI No: MAHENG / 2008 / 25262; Licence to Post at Mumbai Patrika Channel Sorting OfďŹ ce, Mumbai GPO., Mumbai 400 001 Date of Mailing 3rd & 4th of Every Month Issue. Date Of Publication: 28th of Every Month


Modern Food Processing - July 2012  

'MODERN FOOD PROCESSING’ is the leading monthly business magazine in India exclusively for the food processing industry. It covers the lates...

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