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Modern Food Processing

October 2011


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Modern Food Processing | October 2011


On fast track


he fast foods industry in India seems to be on a fast track and how! A progressive middle-class coupled with increasing cosmopolitan outlook, rising disposable income, exposure to western cuisine, more nuclear families and employed women with less preference to cook at home, convenience, etc are some of the key drivers behind this spectacular surge over the recent years. What’s more, fast foods these days have taken over most of the on-the-go eating places such as railway stations, malls, airports, to name a few. In such a scenario, it is not a surprise to see most of the global fast food giants either setting shop in India or finalising their entry plans. One of the main reasons behind their success here is the outcome of ‘localisation’ and hence, launch of Indianised versions of burgers, pizzas, chicken nuggets, sandwiches, etc. According to a report released last year, the fast foods industry in India is currently estimated to be ` 8,000 crore with a compounded annual growth rate of over 30 per cent. This has also provided tremendous opportunities to many home-grown brands to leverage on the emerging quick service restaurant segment. Going forward, the determinants of success would lie in some or all of the following practices: proactive product development, smart sourcing procedures, global quality norms, customer-friendly service levels, and standard operating procedures in delivery of products & services.

Editorial Advisory Board

That said, the fast foods market in India is yet to spread its wings significantly beyond some of the major cities. Especially, tier-II and tier-III cities have high untapped potential and these are likely to witness an increased penetration of fast foods sooner than later. However, the industry needs to address some of the pressing issues on priority. These include rising real estate costs, dearth of skilled human resources, inadequate infrastructure, high input costs, poor logistics, taxation and regulatory matters, among others. Besides, the restaurant industry would benefit further once foreign direct investment is allowed here in retail. This would be a big leap indeed.

Dr A S Abhiraman

Former Executive Director - Research, Hindustan Lever Ltd

Prof M Y Kamat

Former Head, Food Engg & Technology Dept, UICT, Mumbai

Manas R Bastia

October 2011 | Modern Food Processing




LEADERS SPEAK “The distillery industry is slowly catching up with the novel concept of bio-refineries” ...says Harish Moolchandani, CEO & Managing Director, India and Indian Sub-continent, Beam Global Spirits & Wine


ROUNDTABLE QSR industry: Where is it heading to?


FACILITY VISIT Gokul Refoils & Solvent Ltd: Serving quality products across genres


SECTOR WATCH Cocoa alternatives: Making indulgence ‘time’less




Off-flavour masking: Blocking the unpleasant taste


INDUSTRY UPDATE Food processing machinery: The changing dynamics


MARKETING STRATEGY Equipment marketing: On the lookout to gain a competitive edge


MARKET INSIGHTS Safe processing: A need for an integrated approach


INDUSTRY INSIGHTS Indian fast food industry: On a quick & smart growth drive Shushmul Maheshwari, CEO, RNCOS E-Services Pvt Ltd




Pest management in food industry: Critical check for curbing contamination Subhash Vaidya, Proprietor, Dairytech Consultancy Services


TREND ANALYSIS Food traceability system: Ensuring efficiency from farm to fork Arvind Sinha, CEO, Business Advisors Group


CASE STUDY Greenfield brewery: S‘mashing’ technology for the best brew Norbert Hampl, Key Account Manager, Krones AG


CURTAIN RAISER Foodpro 2011: Sourcing forum for business needs


REPORT India Foodex 2011: A one-stop technology solution provider

R E GU L A R S E C TI O N S Editorial ...................................................... 7 National News ......................................... 10 World News............................................. 16 Tech Updates ........................................... 24 Events Calendar ....................................... 68 Technology Transfer ................................. 72 Book Shelf ............................................... 74 Product Update........................................ 75 Product Index........................................... 87 Advertisers’ List ....................................... 88




Highlights of Next Edition Special Focus


Insight & Outlook :

Beverages (Alcoholic) Food Packaging

Note: ` stands for Indian rupee, $ stands for US dollar and £ stands for UK pound, unless mentioned otherwise


Modern Food Processing | October 2011

Details on page no. 59-60, 68



United Breweries to manufacture Heineken beer in India United Breweries Ltd (UBL) recently announced that it will manufacture global beer brand Heineken in India and increase its distribution in the country. The company plans to manufacture the premium beer from its Taloja plant located near Mumbai. UBL, which signed an agreement in 2009 with Netherlands-based Heineken Group for manufacture and distribution of Heineken beer in India, has already launched it in Mumbai, Bengaluru and Delhi. “Heineken is a brand image and profitability driver for the UB Group and not really a volume driver. In the next 18-24 months, Heineken will be present in the 20 major cities in the country,” said Samar Singh Sheikhawat, Senior Vice-President – Marketing, UBL. “In two years from now, Heineken is expected to have 5 per cent marketshare of the premium mild beer industry in the markets where it is available,” he added. Heineken had indirectly acquired a 37.5 per cent stake in UBL following its worldwide takeover of Scottish & Newcastle in 2008. BASMATI RICE

McCormick and Kohinoor Foods form joint venture US food flavours maker McCormick & Co and Delhi-based Kohinoor Foods have completed the formation of a joint venture to market basmati rice in the country, announced the company recently. The venture, announced three months back, will be called Kohinoor Specialty Foods India. Satish Rao, who has been associated with McCormick for the past 16 years, will be the Managing Director of the firm. The company has 275 employees and a production facility at Haryana. McCormick, which has invested $ 113 million in the venture, holds 85 per cent stake in it.



ASSOCHAM event urges industry participation to boost agricultural output

Release of ASSOCHAM-Frontier Growth Advisers Study

Public-private partnerships are vital to increase agricultural output and accelerate growth of food processing sector during the 12th Five-Year Plan, said Harish Rawat, Minister of State for Agriculture and Food Processing Industries. “The industry needs to work with agricultural producers to minimise post-harvest losses and ensure that the quality of produce is not compromised,” he added, while addressing delegates at ASSOCHAM’s 3rd International Summitcum-Exhibition. Rawat said as urbanisation takes place at a fast pace the world over, more and more mega cities are likely to develop, which may require a different kind of agriculture production and marketing systems. “The relationship among the producer, processor, trader and consumer may have to be redefined by developing suitable farm-to-table models. Rising

incomes, changing lifestyles and eating habits will dramatically alter what India consumes.” The minister said the government is contemplating to launch a national mission on food processing during the 12th Five-Year Plan (2012-17), which will increase its share of 11 per cent in agri-business to 25 per cent. “A well-developed food processing industry will increase farm gate prices, reduce wastage, ensure value addition, promote crop diversification, generate employment opportunities and boost export earnings.” Rawat said the Indian Council for Agriculture Research is coming up with a mega plan to establish ten agribusiness planning and development units backed with technology incubators at select institutes and universities. It is necessary to create a new generation of agri-entrepreneurs with new skills and global market vision, he added. Rakesh Kacker, Secretary, Ministry of Food Processing, said excessive centralisation must be avoided and states should come forward to boost the food processing sector. The Centre should focus on macro-level policies, international co-operation, regulation and skill development.


PepsiCo to make West Bengal hub for new products PepsiCo India will make its food plant at Sankrail near Kolkata a hub for making new products, as it expands the health and nutritious food portfolio. “We plan to make this plant a global benchmark,” said Varun Berry, CEO (Foods), PepsiCo India Holdings. “We have already invested more than ` 450 crore in the state, including the plant, cold storage and distribution infrastructure,” he added. The company has just completed fresh investments of ` 170 crore in the Sankrail unit to more than double its installed capacity to 51,000 tonne per annum. PepsiCo is planning further investments on newer lines, as it will soon receive an additional 1.7 acre from the West Bengal Government. The firm plans to source almost 30 per cent of its products from this plant, which currently manufactures snacks brands Lay’s, Kurkure, Cheetos and Kurkure Desi Beats. PepsiCo will also expand its farming footprint in West Bengal. The state, where 8,500 farmers grow potatoes for PepsiCo, is the largest potato sourcing hub for the company, followed by Madhya Pradesh, Punjab, Gujarat, Karnataka, Uttar Pradesh and Bihar.

Modern Food Processing | October 2011




American food major Atkins plans foray in India

Coca-Cola partners with Jain Irrigation for mango project

Leading American diet food-maker Atkins will soon be launching its weight-management products in the domestic market. “Within the next three to six months, you will see Atkins products in India. We are trying to find the right distributor that can hawk our products and run our educational training system to begin with. Later on, we may look at opening Atkins Clinics,” said Greg Boucher, Regional Director for Middle East, Africa and Asia, Atkins. The $ 2.4-billion Denverbased Atkins Nutritionals Inc is a diet/healthy foods major, which specialises mostly in sugar-free products. Its most popular brands are Advantage, Day Break, and Endulge. Atkins markets its products in 16 countries. Boucher also said the company would initially be investing about ` 2.4 crore in the country. Regarding the distribution plan, he said the products will be sold in hypermarkets, pharmacies, fitness clubs, etc. On the rationale for entering India, he said, “We have been looking at the market for about five years and now we are ready. Moreover, the awareness about obesity is increasing here.”

Atul Singh (left) with Atul Jain at the launch of project Unnati

In order to ensure consistent supply of mango pulp in the long run, Coca-Cola and Jain Irrigation have undertaken a project to cultivate high-yield mango in the country. The project, named Unnati, will encourage sustainable, modern agricultural practices and help double mango yields, thereby increasing the income of farmers. Although India is the world’s leading producer of mangoes, per hectare production of mango is very low. And the demand for mangoes is expected to rise with manifold increase in demand for mango pulp from the booming fruit-based beverages market. Atul Singh, President and CEO, CocaCola India and South West Asia, said,

“Project Unnati not just makes good social sense but also makes great business sense given that packaged juice segment is a high growth category and by doing this project, we are in a way insuring ourselves towards the continuous supply of mango pulp.” The first phase of Project Unnati will begin with ultra-high-density mango farming in select farms in Chittoor and Cudappa districts of Andhra Pradesh. The area is renowned for its production of the Totapuri mango – a key ingredient in Coca Cola’s mango drink – Maaza. Atul Jain, Joint Managing Director, Jain Irrigation Systems Ltd, said, “The demand for mango has been everincreasing, both of the table as well as processable varieties, globally. The growing demand can only be addressed by increasing per acre yield of mangoes on a long term and sustainable basis. Through this project, we hope to make a difference to the lives of more than 50,000 farmers over a period of five years. What is also unique to the project is our capability building programme for farmers, which will have a cascading effect on the adoption of this modern farming practice across the country.”


Amul mulls foray into frozen vegetable market The emerging frozen vegetable business is drawing the attention of FMCG majors. Cooperative giant Amul is assessing commercial viability to venture into frozen green vegetable business. National Dairy Development Board-controlled Mother Dairy is the market leader in frozen peas with its Safal brand. After their fierce fight on the dairy front, Amul and Mother Dairy will now lock horns in the vegetable market. Amul Dairy, the flagship of the ` 9,774-crore Anand-based Gujarat Cooperative Milk Marketing Federation, has launched bakery products in the

last couple of years and is aiming at strengthening its presence beyond traditional dairying in the processed food business. “Amul Dairy is technically equipped to freeze and pack vegetables at its paneer unit. It is capable of launching frozen peas, corn and mixed vegetables anytime it decides to go ahead. Amul is assessing commercial viability of its project for vegetables besides expanding its bakery business,” said a company official. Amul Dairy markets liquid milk in Gujarat, Maharashtra and West Bengal and clocked a turnover of ` 2,111 crore during the fiscal year

2010-11, up by 25 per cent over the previous fiscal. The total processed annual capacity of green peas in India is at 1.5 lakh tonne. Major players in the sector include Mother Dairy, McCann, Godrej Tyson Foods, Sumeru Food, Allana, Welga, Vadilal and Parle Agro Foods. Thanks to a growing demand from the hospitality sector, many small players are operating in Punjab, Himachal Pradesh and Uttarakhand. However, the biggest challenge that the companies face is reaching new regions due to lack of cold chains and erratic electricity supply.

October 2011 | Modern Food Processing





Ingersoll Rand announces the launch of its cold chain consulting business

Buhler inaugurates stateof-the-art coffee centre

Venkatesh Valluri, Chairman & President and Manjunath M S, Leader - Business Creation, Cold Chain, Ingersoll Rand India

Ingersoll Rand, one of the global leaders in creating and sustaining safe, comfortable and efficient environments, announced its foray into the cold chain consultancy segment in India. About 30-35 per cent of the perishable goods get wasted in the country, resulting in an estimated loss of $ 11 billion. A robust cold chain providing controlled temperature, humidity and gas control can prevent food loss. Ingersoll Rand is a world leader in designing, developing, and implementing solutions towards cold chain logistics management. India has got differing temperature zones, soil conditions, crop growing patterns, especially for fruits & vegetables, which

make it an extremely complex process. Ingersoll Rand sees it as an opportunity to provide its services to creators of cold chain infrastructure (both mobile and static), in terms of consultancy, design and technology interventions. The cold chain market size is estimated at ` 800 crore, which is growing at the rate of 20-22 per cent. Ingersoll Rand aims to leverage this opportunity to provide consulting assistance in structural planning, storage knowledge, automation, cold chain transportation, remote tracking and refrigeration. Venkatesh Valluri, Chairman & President, Ingersoll Rand India, said “Even though India has embarked on laying standards for the cold chain industry, there is still a deficiency in following and designing processes towards building world-class infrastructure because of lack of knowledge and technical competency. Ingersoll Rand intends to fill the gap in this space because it is a world leader and has developed, many of the industry best practices over a period of time through responsible consulting.”


Carlsberg launches Carlsberg Elephant in India Carlsberg India Pvt Ltd (CIPL), a unit of Denmark-based Carlsberg Group, recently launched its super premium strong beer Carlsberg Elephant in the Indian market. The company has priced the beer brand in the range of ` 100-125 for a 650 ml bottle. Speaking about the development, Soren Lauridsen, Managing Director, Carlsberg India, said, “We are delighted to introduce Carlsberg Elephant to build upon our strategy of creating a super premium strong beer category in the market. We made a headstart in this direction with the introduction of Tuborg Strong last season and are immensely pleased with the results that reflect consumer endorsement of our thinking,” he added. The company’s product portfolio in the country now includes Carlsberg, Tuborg Green, Tuborg Strong and Palone 8, it said. According to the company’s estimates, the country’s total beer consumption stood at 17 million hectolitre in 2010, of which, strong beer consisted of 80 per cent of the market. “Most of CIPL’s strategic efforts are targeted to tap this category of the beer market,” the company said. CIPL commenced operations in 2007 with the beginning of production in Paonta Sahib brewery in Himachal Pradesh. It now has five breweries in Paonta Sahib, Alwar, Aurangabad, Kolkata and Hyderabad.


Modern Food Processing | October 2011

Buhler India recently inaugurated a state of the art coffee centre at its manufacturing facility located at Attibele near Bengaluru. Dipak Mane, President – South Asia, Buhler India and Stefan Scheiber, President – Food Processing Division, Buhler AG, Switzerland officially opened the coffee centre in the presence of distinguished guests from the coffee industry, customers and Buhler team from Switzerland & India. The core unit of the lab is a RoastMaster™20 coffee roaster with pneumatic feeding, de-stoning and discharging. Moreover, the lab is equipped with grinding, cup tasting facilities and an analytical section. It forms an ideal set-up for customer trials and application R&D.

RoastMaster™20 coffee roaster

The coffee market in India is showing a steady growth as coffee becomes a preferred beverage of an increasing proportion of the vast Indian population. Bengaluru has not only one of the country’s highest densities of cafés and coffee shops but it is also a centre of the Indian coffee industry. Buhler Coffee centre would offer customers the facility to get their coffee beans, roast it, grind it and finally get it cup tested by a professional cup tester at a single location. It would be win-win situation for both Buhler and the customers. With the opening of the Buhler Coffee Centre, the company is moving closer to its customers in India as well as the entire Asian region.




Britannia launches TigerZor Milk

MIT Pune starts new division for food technology

Britannia Industries Ltd, having a diverse portfolio of products in biscuits, bakery and dairy categories, launched its range of milk-based drinks for children – TigerZor Choco Milk & TigerZor Badam Milk – beverages fortified with five active nutrients that help in the overall development of mind and body. TigerZor Choco Milk comes with a rich chocolaty taste and goodness of milk providing delicious & convenient nutrition to growing children. TigerZor Badam Milk comes with the goodness of almonds (with real bits of almonds in it) and wholesomeness of milk. Vinod Menon, Head – Dairy

Business, Britannia Industries Ltd, said, “In today’s highly stressful and competitive environment, children find it difficult to stay alert and active for long periods of time. The role of nutritional supplements in a child’s diet is gaining relevance by the day. We are confident that children will love TigerZor Chocolate & Badam Milk and mothers will find it a convenient way of providing their children with a rich basket of nutrients. In fact, the packs can easily fit into a kid’s tiffin box reassuring mothers of the nutritive value. Britannia believes in providing products that are right for consumers’ needs and with the launch of TigerZor Choco & Badam Milk, we are further strengthening our credo of ‘Drink Healthy, Think Better’.” The drinks come in a unique packaging format, which is convenient & safe for the kids. Both variants are ambient products with a shelf-life of four months. TigerZor Choco & Badam Milk will be initially launched in the modern trade channel across select towns – Delhi, Mumbai, Pune, Bengaluru, Hyderabad, Chennai and Ahmedabad.

The Pune-based Maharashtra Institute of Technology (MIT) of Maharashtra Academy of Engineering Education and Research (MAEER) has recently started the second division of MIT College of Food Technology. “We got the permission from Maharashtra Council of Agricultural Education and Research (MCAER) in May 2011 to start the new division and the admission to the new division was completed in August 2011. With this, the total intake capacity of the institute has increased to 80 students,” said Dr W K Nagare, Principal, MIT College of Food Technology. The college offers 4-year B Tech (Food Technology) course. It is affiliated to Mahatma Phule Agricultural University. When asked about the future plans, Dr Nagare said, “We are planning to increase the number of seats further, if we get permission from MCAER, Pune. In addition, we want to start PG Course in Food Technology in the near future.”



SABMiller India to roll out iconic brands

Alfa Laval wins a major baby food order in India

SABMiller, the second-largest brewer in the country, has launched its iconic American beer Miller High Life and Australian beer Foster’s Strong in an aggressive bid to bridge the widening gap with United Breweries. The company, which bought Foster’s Group in a $ 10-billion deal, is accelerating brand introduction, visibility and innovation after its share in the Indian beer market fell to 23.5 per cent from more than 35 per cent in core markets in 2008. While Miller High Life was launched in Mumbai and Pune recently, Foster’s Strong has been rolled out in Punjab, Haryana & Chandigarh.


Modern Food Processing | October 2011

Alfa Laval – a world leader in heat transfer, centrifugal separation and fluid handling – has won an order for supply of a complete process solution to a baby food manufacturer in India. The order value is about SEK 100 million and delivery is scheduled for 2013. The order consists of a complete baby food processing line and includes a variety of Alfa Laval products for mixing, heating and cooling operations, such as heat exchangers and a large amount of flow equipment. “This order confirms the growing demand for prepared food applications driven by the increasing living standards in fast-growing economies – where India is one good example,” says Lars Renström, President & CEO, Alfa Laval Group. The company’s equipment, systems and services are dedicated to assisting customers in optimising the performance of their processes. The solutions help them to heat, cool, separate and transport products in industries that produce food & beverages, chemicals & petrochemicals, pharmaceuticals, starch, sugar and ethanol.




SABMiller acquires Foster’s Group SABMiller Plc has announced the acquisition of the Australia-based Foster‘s Group. The acquisition of Foster’s is consistent with SABMiller’s strategic priorities and will provide SABMiller with exposure to Australia’s strong economic growth prospects; a leading position in the stable and profitable Australian beer industry. Besides, it will also provide opportunity to apply SABMiller’s capabilities and scale to improve Foster’s financial and operating performance. Commenting on this, Graham Mackay, Chief Executive, SABMiller, said, “Foster’s will become an important part of our business, and through the application of our commercial capabilities and global scale, we expect to build on the initiatives that Foster’s management has put in place, further enhancing Foster’s performance and creating value for our shareholders.” SABMiller and Foster’s have agreed that the offer will be effected by means of a scheme of arrangement to be proposed by Foster’s to its shareholders. The scheme of arrangement is recommended by the Foster’s Board and is subject to a number of customary conditions. The scheme implementation deed provides for the ordinary conduct of Foster’s business from signing until completion, and arrangements for merger and implementation planning before closing. It specifies that in certain circumstances, including if a higher valued competing transaction is announced and completed within twelve months, Foster’s will pay to SABMiller a break fee of Aus$ 99 million, being 1 per cent of the equity value of the recommended transaction.

Ashland to launch natural colours for nutraceuticals Colour-coating options for manufacturers of nutritional tablets, or nutraceuticals are expanding, thanks to Ashland Specialty Ingredients, a commercial unit of Ashland Inc. Aquarius™ coating systems natural colours palette will be introduced at Supply Side West, the world’s largest event for healthy and innovative ingredients, to be held in Las Vegas, in October. “Efforts by others to deliver a natural product to coat nutritional supplements have not been consistent. Our scientists were able to eliminate natural colourants that are historically unstable and problematic, as well as minimise our offering containing aluminium-based lakes in anticipation of future restrictions,” said Tom Durig, Technical Director, Pharmaceutical & Food Ingredients, Ashland Specialty Ingredients.



Rockwell Automation and Cisco develop guide for machine builders and manufacturers

Krones and A&R Carton to work together

Rockwell Automation recently announced the availability of a 75-page addition to the ‘Converged Plantwide Ethernet Design and Implementation Guide’ to help machine builders and manufacturers deploy integrated motion using EtherNet/ IP networking technology. The new chapter of the guide, which was developed as part of a collaborative effort with Cisco, provides detailed design guidance, recommendations and best practices to help control-system engineers tightly and securely synchronise their motion applications within the plantwide architecture. For applications requiring highly integrated motion control, such as packaging, pick-and-place, converting, assembly and robotics, the network infrastructure must be capable of managing time-synchronisation services and delivering data between devices in a timely manner. The new chapter of the Design and Implementation Guide addresses both of these tasks, while leveraging the EtherNet/IP network. “Addressing the requirements of deterministic, realtime, closed-loop motion control with TCP/IP technology is an essential next step to helping manufacturers design converged plantwide Ethernet architectures,” said Steve Zuponcic, Manager - Commercial Engineering, Rockwell Automation. Traditionally, machine builders and manufacturers have used a dedicated network for motion applications, a design strategy that requires specialised hardware and often leads to a more isolated system design where information is not easily accessible.


Modern Food Processing | October 2011

Packers and packages have to be optimally matched to each other in order to achieve the best possible quality and to maximise machine performance. So it is helpful when the machinery manufacturer and the packaging vendor already work closely. In this direction, Krones AG, Neutraubling, Germany, has accordingly signed a co-operation agreement with the folding-carton producer and multipack specialist A&R Carton Bremen GmbH, Bremen, Germany. Krones and A&R Carton will be working together worldwide in the field of packages and packaging machinery. In order to match the machine and the multipacks being handled to the best possible effect for meeting the market’s needs, there will be a continuous interchange of information and ideas between the two partners involved. Mutual feedback of this kind between the packaging vendor and the machinery manufacturer is important, particularly for future development projects. Together, Krones and A&R Carton will carry out application-driven development projects and provide mutual support in their R&D work. The aim is to create packers with optimised tools for enhanced handling dependability, and packaging that is optimally suited to the handling equipment involved. This will directly benefit users, and contribute towards their success in their chosen markets.




EHEDG comes out with new guideline

Tetra Pak research shows surge in environmentally conscious behaviour by consumers

European Hygienic Engineering & Design Group (EHEDG) has come out with yet another guideline that will help both manufacturers and users of equipment for food processing to implement hygienic design. EHEDG guidelines contain the easily accessible (and practically oriented) ‘rules of procedure’ for any processing plant. Every process plant is equipped with valves, which fulfil numerous functions. Hygienic design requirements established for valves handling liquids cannot be completely met for valves handling dry products. As any hygienic deficiency in the design of diverter valves handling dry products represents a possible risk, the food industry must ensure that only valves recognised as acceptable for use in hygienic dry product processing are used and that the recommended cleaning, maintenance and inspection procedures are followed. This guideline deals with the hygienic aspects of diverter valve design.

According to new Tetra Pak survey, consumers around the world are increasingly taking steps to safeguard the environment, with recycling and environmentallyconscious shopping commonplace in households. Its ‘Environmental Research 2011’ report shows a steady rise in five types of environmental behaviour by consumers in five major countries - Brazil, China, France, Germany and the US – tracked from 20052011. The behaviours included setting aside food and beverage containers for recycling and avoiding products for environmental reasons. “We have seen a step change in environmentally-conscious consumer Dennis Jönsson behaviour around the world since 2005. A majority of the consumers polled now take action to safeguard the environment and this is reflected in the products they buy and the packaging they choose,” said Dennis Jönsson, President & CEO, Tetra Pak. The report highlights a steep rise in consumers researching green issues with almost 70 per cent saying they had done so in the previous 12 months, compared to less than 40 per cent in 2005. The number of consumers refusing to accept packaging from stores on environmental grounds surged from less than 30 per cent in 2005 to well above 50 per cent in 2011. Tetra Pak’s 2011 report, which polled over 6,600 consumers and more than 200 industry influencers in 10 countries, also highlights that recyclable packaging boosts consumers’ preference for food and beverage products. The 2011 countries surveyed were the US, China, Japan, India, Brazil, Russia, Turkey, France, Germany and the UK. PACKAGING TREND


Nestlé starts construction for new facility in Indonesia Nestlé strengthens its leadership position in emerging markets by starting construction of a new $ 200-million factory in Indonesia. The new factory in Karawang, West Java, is due to begin production in early 2013. It will produce Cerelac infant cereals, Milo chocolate malt drinks and, eventually, Dancow milk powder. The new Nestlé factory will help satisfy Indonesian consumers’ increasing demand for nutritious, branded products at affordable prices. “Our decision to invest $ 200 million in Karawang is consistent with the growth in demand and our confidence in the rapidly developing economy of Indonesia. We are optimistic about the growth opportunities in Indonesia. It has a large,


progressive population and the economic environment is conducive for growth,” explained Arshad Chaudhry, President & Director, Nestlé Indonesia. The Karawang factory, Nestlé’s fourth factory in Indonesia, will also benefit the community by creating jobs for over 600 people. The company sees this as part of its approach to corporate social responsibility, an approach the company calls – Creating Shared Value. “The new project will give positive contribution for growth of the industry and economy, provide new employment opportunities, which in turn improve income and livelihoods of the society,” said M S Hidayat, Minister of Industry of the Republic of Indonesia.

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Rexam publishes new Consumer Packaging Report Rexam published its 2011-2012 edition of its ‘Consumer Packaging Report’, the fifth-of-itskind over the last eight years. Under the title ‘Packaging Unwrapped’, this year’s edition looks Graham Chipchase at the global trends in consumer packaging, statistical market data drawn from a number of sources, and the key growth drivers in mature and developing markets around the world. “Consumer packaging is not only an essential component of modern living, but it makes a positive contribution to a sustainable society. Rexam is constantly seeking to forge closer relationships with customers. This report is a testimony to our ambitions to strengthen these relationships through understanding and anticipating market trends in order to provide product & service solutions that add value to our customers’ business,” said Graham Chipchase, Chief Executive, Rexam.




Fonterra and First Milk to boost premium whey protein ingredients in Europe Fonterra and the UK-based Dairy Co-Operative First Milk have announced a strategic joint venture to produce premium whey proteins for Fonterra’s growing food ingredients business in Europe. The two dairy cooperatives will combine their intellectual property and industry expertise to add value to the dairy protein streams at First Milk’s Lake District creamery in Cumbria, England. For Fonterra, this joint venture is the first step in realising its goal of local European sourcing to meet the nutrition ingredient demand of European customers. For First Milk, this deal adds value to the whey side stream of the cheese-making process, which will enhance the returns it can pass back to its farmer members. “We are delighted to announce this joint venture. First Milk shares the cooperative heritage and spirit with us and we look forward to using our combined consumer insights and innovative mindsets to produce products, which help European consumers live healthier lives,” said Koert Liekelema, Managing Director, Fonterra, Europe. The premium whey proteins from First Milk Lake District creamery will be applied in Fonterra’s functional and cultured nutrition ingredients like PowerProtein™ and ElevateProtein™, based on Whey Protein 80 per cent ingredients (WPC80).

Kraft Foods on Dow Jones Sustainability Index seventh year in a row Kraft Foods has grabbed a place in the Dow Jones Sustainability Index for the seventh year in a row on the North America Index and sixth year running on the World Index. This honour recognises the company’s economic, environmental and social performance. Kraft Foods achieved the food industry’s leading scores in the categories of innovation management, packaging, corporate governance, risk & crisis management, and codes of conduct/compliance/corruption & bribery. “The Dow Jones Sustainability Index is the gold standard for responsible companies. As we continue on our sustainability journey, this is great recognition for our employees’ hard work and an equally great incentive for us to continue raising the bar on our performance,” said Christine McGrath, Vice President, Global Sustainability, Kraft Foods.



Ace appoints Katarina Molin as new Director General

Waters, FDA and Maryland University tie-up for food safety lab

Katarina Molin joins the Alliance for Beverage Cartons and the Environment (ACE) as the new Director General. Molin, a Swedish national, has extensive policy and communications experience in the EU environmental arena. Before joining ACE, Molin worked as Environmental Strategy Manager for Hewlett Packard, and as Policy Adviser and Communications Manager for the Association for the Sustainable Use and Recovery of Resources in Europe (Assurre). Prior to this, she worked on environmental issues in the European Parliament and in the European Environmental Bureau. “I am thrilled to be joining ACE. I look forward to engaging in the EU environmental debate on behalf of an industry that is committed to the responsible and efficient use of natural resources,” stated Molin. Commenting on her appointment Erika Mink, President, ACE, said, “We are delighted that Katarina is joining us. Her experience and expertise will undoubtedly benefit our association.”

The US Food and Drug Administration (FDA), University of Maryland, their Joint Institute for Food Safety and Applied Nutrition, and Waters Corporation opened the International Food Safety Training Laboratory (IFSTL). It is a public-private partnership that applies government, university and private industry expertise and resources to the global food Distinguished guests safety challenge. IFSTL provides hands-on lab inaugurating IFSTL training on detection methods and classroom lessons on regulatory standards, educating governments and food exporters, so they can ensure that food is safe before it reaches the table. Food producers across the globe face an increasing challenge to ensure safe food supplies. As global food trade grows to nearly $ 1 trillion this year, triple of what it was just 20 years ago. In view of this, food safety regulations & technologies are evolving, and consumer demand for safe, high-quality food continues to grow. “Waters is committed to improving the availability, quality and consistency of food safety testing capacity. There is a real need for support in understanding the diverse food safety technologies and standards that exist around the globe. Serving as a bridge between governments and industry, Waters approached the FDA and the university with the solution: a powerful public-private partnership that leverages the best expertise and resources to help build trust, collaboration and ensure the safety of our food,” explained Art Caputo, Executive Vice President, Waters Corporation.


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Bacardi operations in UK reduce carbon emission by 13 per cent Bacardi Ltd, one of the largest privately held spirits companies in the world, announced that its UK operations have been awarded the Carbon Trust Standard after taking action to measure, manage and reduce its carbon footprint by nearly 13 per cent over three years. The collective amount of savings totals more than 4,400 tonne of CO2, equivalent to the emissions from taking 1,128 UK cars off the road per year. The global operations of Bacardi reduced carbon emissions by nearly 18 per cent during the same period. The UK operations of Bacardi, which include Bacardi Martini Ltd (trading as Bacardi Brown-Forman Brands) and all operations of John Dewar & Sons Ltd, remain committed to minimising the emissions of gases that are believed to contribute to the ‘greenhouse’ layer around the earth. “Achieving the Carbon Trust Standard in the UK further demonstrates how seriously we take our environmental responsibilities, and underlines the effectiveness of our rigorous efforts to reduce carbon emissions on both a regional and global scale. This shows we are at the forefront when it comes to carbon management best practices,” said Jon Grey, Senior Vice President, Global Operations, Bacardi. The Carbon Trust Standard is a mark of excellence that recognises companies for actionable carbon reduction. Based on a rigorous, independent assessment, it certifies that organisations have measured, managed and reduced their carbon emissions across their own operations and are committed to reduce them year over year. Companies have to reapply every two years to stay Carbon Trust Standard certified. INGREDIENTS LAUNCH

PureCircle expands portfolio with new stevia sweetener PureCircle, the world’s leading producer and marketer of high purity stevia products, has launched a new proprietary breakthrough stevia sweetener, under the trade name Alpha. It is ideal for companies seeking deeper calorie reductions in their products as it is a 100 per cent natural, high purity stevia sweetener. It consists of a proprietary combination of steviol glycosides developed as a solution for products seeking 50-100 per cent calorie reductions. Following extensive sensory and application development work in PureCircle’s Global Application Center in Illinois, marked improvements were identified versus existing stevia sweeteners in the market. In particular, its composition allows for a more sweetness and less bitterness at higher sugar replacement levels.


Beam unveils new corporate branding Beam Global Spirits & Wine Inc has announced new corporate branding in anticipation of becoming an independent publicly traded spirits company, to be renamed Beam Inc, early in the fourth quarter. The new logo features the single word ‘Beam’ in the signature script of fourth-generation distiller James B Beam, whose namesake Jim Beam® Bourbon is the company’s flagship spirits brand. The red script logo underscores the centuries of entrepreneurial spirit, quality and unique, familydriven heritage behind Beam’s portfolio of leading premium spirits throughout the world. “Our new corporate identity is simple, authentic, memorable and is the perfect reflection of our commitment to the Beam family’s pioneering vision established more than 216 years ago. The Beam signature will now be on every aspect of our global business, serving as a powerful and enduring endorsement of our dedication to quality, innovation and authenticity as we enter an exciting new era of growth as a leading pure-play spirits company,” said Matt Shattock, President & CEO, Beam.


IKA launches new campaign for overhead stirrers

IKA recently unveiled a film featuring its overhead stirrers, a technology designed to optimise complex stirring applications. The brief new image film demonstrates the high energy, safe, silent, easy, vibration-free and intuitive operation of laboratory stirring. Impeccably designed with enhanced capabilities, IKA stirrers accommodate a vast range of applications. The stirrers stand out because of their

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indispensable features including: electronic safety circuit, push-through agitator shaft, digital display and ability to control the rheological changes using labworldsoft® software. IKA provides the solutions for all laboratory stirring needs at a cost-effective price, backed by performance, warranty and service support. Its equipment adheres to CE, UL standards and fulfils international safety regulations. The IKA Group is one of the global market leaders for laboratory equipment, analytical and process technology. Magnetic stirrers, overhead stirrers, dispersers, shakers, mills, rotary evaporator, calorimeters, laboratory reactors and incubating shakers make up the laboratory & analytical equipment’s portfolio.


Tetra Pak’s new intelligent CIP solution promises sparkling results

INX develops low migration process ink

Tetra Pak has launched an intelligent clean-in-place (CIP) Tetra Alcip system. Featuring a new automation platform, Tetra Alcip improves accuracy significantly over alternatives and reduces the risk of human error, helping food and beverage producers achieve uncompromising levels of food safety at lower environmental and operating cost. “Tetra Alcip gives customers complete control of CIP to deliver perfect cleaning results, reduced environmental impact and enhanced food safety. Thanks to Tetra Pak’s deep knowledge in cleaning technology and a patented automation structure, the new Tetra Alcip unit is now more intelligent and safer than ever,” said Paul Wirtz, Managing Director, Tetra Pak Dairy & Beverage Systems AB. The new industry-leading intelligent automation platform continuously adjusts operation to deliver the highest performance levels. It brings customers precision — using the optimum amounts of water and detergent for the exact time needed to get the job done. It can cut water usage by up to 21 per cent and detergent use by up to 7 per cent, reducing both environmental impact and cost.

Continuing to deliver new and advanced products to market, INX International Ink Co has introduced a timely addition to its line-up of process colour inks for folding food cartons, which it has specially formulated to reduce the risk of migration from packaging. The new EcoTech™ Low Migration sheetfed process colour inks offer high performance and are designed specifically for the folding carton market. The EcoTech LM system is formulated without mineral oil, is cobalt-free and has minimal residual odour. Most importantly, these inks comply with the Nestle® Guidance Note on Packaging Inks and conform to US and European food packaging guidelines for outer printing. They also meet ISO 2846-1 standards and are suitable to GRACoL G7 certification. These inks are being made available at a time when migration issues continue to be a concern in the industry. Migration is defined as the transfer of substances from the packaging to a packaged food. These substances may not always be detected in organoleptic testing (of odours and taste) or when consumed, but may be found by sensitive chemical analysis. Low Migration printing application products include consumables such as inks and coatings that are specifically formulated and tested to minimise migration in use. They typically are made from raw materials that under normal conditions of use do not migrate.

Ecolab’s new cleaning formulations reduce salt load in effluent

Avery Dennison launches novel labelling solution

Ecolab Inc has introduced Mip™, a product line of ten new cleaning formulations that deliver maximum cleaning efficacy and optimal environmental performance in the food and beverage industries. The new range is intended to completely replace Ecolab’s current causticbased clean-in-place (CIP) cleaners and will be available throughout Europe, the Middle East and Africa (EMEA) during the fourth quarter of 2011. The new formulations cover all CIP applications such as tank, pipe and process equipment. In addition, they meet all REACH requirements and new Chemical Labelling and Packaging (CLP) regulations. These innovative formulations also have a unique, patent-pending composition that optimises environmental performance as they are used within the processing environment. “Ecolab creates products that deliver the highest cleaning and food safety results, along with optimal sustainability performance. The new Mip™ products set a new benchmark for CIP in terms of optimised usage and performance for these specific applications. The new formulations also demonstrate how we at Ecolab use our expertise in research, development and engineering to enable our customers to achieve their cleaning and sustainability targets,” said Andreas Weilinghoff, Senior Vice President and General Manager - F&B, EMEA.

Avery Dennison has launched a new pressure-sensitive labelling solution that it claims will revolutionise meat and dairy packaging. The patent-pending product – developed together with dairy and meat industry players – is called Avery Dennison Shrink PS, and the packaging and labelling specialist said it had engineered the labels to survive the vacuum-shrink process. The multinational firm’s new labels are applied to shrinkable bags off-line or in-line, prior to filling and vacuum sealing, and potential applications include processed meats, fresh red meats, poultry and cheese products. Immersed in hot water following sealing, Avery Dennison claims its labels shrink with bags and other packaged products to deliver a smooth finish, without the wrinkling associated with labels applied by hand. The water-resistant labels can also be affixed using automatic label applicators, according to Avery Dennison, which has worked with Tronics to develop a custombuilt applicator for Shrink PS. According to Bassam Hallak, Global Segment Director, Food, this product offers improved shelf appeal because it is a pressure-sensitive, wrinkle-free decorating solution.


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Air Products’ new technology provides food processors a quick cryogenic freezing

Henkel’s laminating adhesive offers safer and quicker flexible packaging

Air Products has launched cryogenic tunnel freezer, which it claims to be affordable, easy-to-use and space saving. Freshline QS tunnel freezer is able to cryogenically freeze or cool a raft of foods such as meat and poultry, seafood, fruits and vegetables, pasta, dairy products, baked goods and prepared meals. Air Products’ Freshline® QS tunnel freezer — an economical and easy-to-operate freezer — was designed to bring the benefits of cryogenic freezing to smaller volume processors and start-ups. The QS tunnel freezer can be integrated into new or existing production lines in minimal time and is also wellsuited for food processors wanting to convert to continuous freezing, alleviate a bottleneck in their operation, or grow and diversify their existing product line. “The Freshline QS tunnel freezer is an economical and easy-to-operate freezer that was developed with smaller volume food processors and start-ups in mind. The design of the new freezer enables a faster start-up with minimal upfront cost, making cryogenic freezing a more practical option for smaller volume food processors,” said Marna Schmidt, North Air Products’ Freshline® America Food industry QS tunnel freezer manager at Air Products.

Henkel claims that its newly launched laminating adhesive for flexible packaging is safer and reduces processing time. “With Liofol® Fast One™ LA 1640-21, Henkel is introducing the first-ever laminating adhesive that contains no free isocyanates. The one-component adhesive features an extremely fast cure and high initial bond strength, offering a ground-breaking alternative to conventional laminating adhesives,” said the company. With conventional, isocyanate-containing adhesives, curing can take up to two weeks. Laminates made with LA 1640-21 cure in just a few days depending on structure and performance requirements. Fast systems are more in demand than ever. They speed up processing operations. This can create decisive competitive advantages for converters. It also contains no free isocyanates which can leach from packaging into food if the curing process during manufacture is not carried out properly. “Our goal was to develop an adhesive that would enable just-in-time manufacturing of flexible packages. With this unique one-component PUR laminating adhesive Liofol Fast One, curing is substantially reduced to just a few days, compared to a curing time of up to two weeks with a conventional adhesive,” said Georg Kinzelmann, Corporate Technical Director and Head - R&D, Henkel.

Amcor enhances supply chain efficiency

UK researchers found potential way to produce pectin from orange peel waste

Amcor has launched an innovative ordering system that gives fresh produce packers round-the-clock access to flexible packaging materials, and real-time visibility of stock levels boosts efficiency throughout the supply chain. The new ePlus system allows packers to make orders 24/7 through a webpage from a custom catalogue of products, informed Martin Dallas, Marketing Director, Amcor Flexibles Europe & Americas (AFEA). The webpage also shows the stock of those products currently held by the company, giving them confidence that their order can be fulfilled within the terms of the Service Level Agreement, he added. “The next stage will allow the fruit packers to enter their stock levels, which will allow Amcor to fully manage the supply chain stock levels ensuring that overall stock levels meet the ASDA forecast while preventing obsolete stock. If requirements exceed the forecast, Amcor will be able to spot this quickly and then manufacture more packaging in the appropriate European location,” explained Dallas. The arrangement has been made with International Produce Ltd (IPL) for fruit it packs with UK supermarket Asda – subsidiary of US retail giant Walmart. Amcor said the advantages of the system included a tracking facility, which gives packers visibility of when orders are dispatched rather than just having to wait for them to arrive.

A new microwave-based technology, developed by UK-based scientists, may allow the generation of valuable food ingredients from food and drink processing waste including thickening and gelling agents. Lead researcher, Professor James Clark from the University of York, said that modified microwave technology breaks down waste orange peels into a wide range of useful products, including valuable ingredients used by the food industry, such as pectin, which can then be further refined. Pectin can also be used to stabilise acidic protein drinks, such as drinking yoghurt, and can be used as a fat substitute in baked goods. “Waste orange peel is an excellent example of a wasted resource. In Brazil, the world’s largest producer of orange juice, half the orange fruit is left as waste once the juice has been recovered. This corresponds to three million tonne a year of orange peel that can be used to produce chemicals, materials and fuels,” said Prof Clark. Christened the Orange Peel Exploitation Company, the project is a partnership between researchers from York, the University of Sao Paulo, Brazil and the University of Cordoba, Spain.

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“The distillery industry is slowly catching up with the novel concept of bio-refineries” …says Harish Moolchandani, CEO and Managing Director - India & Indian Subcontinent, Beam Global Spirits and Wine (India). Spearheading the fourth-largest spirits company in the world, Moolchandani played an important role in maintaining its leadership position in the Scotch segment with the flagship brand Teacher’s Scotch Whisky. In an interaction with Mahua Roy, he elaborates on the trends and outlook for the alcoholic beverages industry in India.

Status of the alcoholic beverage industry in India India is witnessing new-age consumers who are more affluent, independent about their choice, well-travelled and now opening up more towards experimentation of their drinking palettes. This outlook has helped consumers accept new flavours, blends and brands. With the entry of the premium brands in India, which were once considered a luxury, the Indian palate is evolving, thus making the country one of the largest markets with huge potential. In the recent past, we have seen that the premium whisky sales in India have outdone the overall growth in the domestic liquor market, a sign that consumers are not shy of trying costlier brands. Big liquor producers and foreign manufacturers are targeting price points that would allow consumers to move up the price ladder.


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This could be the plausible explanation for sales of premium whisky growing 19.5 per cent in 2010, beating the overall growth of the domestic liquor market by over 3 per cent, as per preliminary estimates from International Wine and Spirits Record. In the semi-premium whisky segment (` 250 to ` 385), sales rose 18.2 per cent. Whisky, the largest liquor category in India, grew 14.5 per cent and accounted for about three-fifths of total liquor sales that stood at 234.4 million cases (of nine litres each). Brandy grew the fastest at 26.4 per cent, while vodka clocked 22.2 per cent and imported Scotch 12.9 per cent.

Packaging trends PET packaging indeed is one of the most practical and affordable options available to


us. But we are in the business of giving more than just a product to our customers; we deliver experience. We offer India’s most sold whisky in the best available format to our customers. At Beam Global Spirits & Wine, we believe that by offering a wellpackaged product, half the battle is won. We recently re-launched Teacher’s in a new, exclusive and contemporary look. The new look forms part of a global refresh exercise to recruit new consumers into the brand franchise. This bold, confident new look adds a new aspirational touch to ‘The spirit of achievement’ and is inspired from the Teacher’s adage – true achievement is not resting on your laurels but striving for the next high. The stylish new packaging for Teacher’s accentuates all that is good about this iconic brand. The boldness of the new bottle design, together with the sleek profile of the new, contemporary label, allows every consumer to clearly see the quality that is present in every bottle – the finest blended Scotch that William Teacher was proud to put his name to.

Major challenges We deal with one of the most regulated industries in India. The prices of intermediate goods (molasses, alcohol) are tightly controlled by the state governments, and exert considerable influence. I think that operating in India alone is like operating in 28 different countries. This explains the most complicated and highly taxed nature of the spirits industry in the 28 Indian states. Further, the structure/tariffs are subject to yearly changes, thereby making the operations fragile.

Bio-refinery is a facility that integrates biomass conversion process and equipment to produce fuel, power & valueadded chemicals. Using this technology, the distillery will not be producing only alcohol & DDGS, but also other value-added complex products like organic acids, which is the feed for a large number of industries.

throughout the day before it is used for watering the lawns in the manufacturing facility. If required, the same water is used in the cooling towers. As a part of both conservation of environment & continuous improvement, we are proud to share that we have preserved 68 per cent green cover against the prescribed 33 per cent by Rajasthan State Pollution Control Board. We also have provision for rain water harvesting system, which captures almost 25,00,000 litre of water per annum for recharging back into the ground.

Popularising bio-refinery concept Bio-refinery concept is a futuristic one. Bio-refinery is a facility that integrates biomass conversion process and equipment to produce fuel, power & value-added chemicals. The petroleum refinery has been carrying this out since a few years, and now the distillery industry is slowly catching up with this novel concept. Using this technology, the distillery will not be producing only alcohol & Dried Distillers Grains with Solubles (DDGS), but also other value-added complex products like organic acids, which is the feed for a large number of industries from plastics & textiles to cosmetics & energy.

Environmental responsibility

Interesting innovations at Beam Global Spirits & Wine

Beam Global Spirits & Wine India prides itself as one of best in the industry in terms of wastewater management. RO-water, which is used for bottle rinsing, is recycled

As a company with some of the best-known and widely talked about brands in the world, Beam Global Spirits & Wine has experienced centuries of product development,

innovation and brand-building. It is always striving to introduce new products to its portfolio. Over its 181-year presence, Teacher’s has had a history of innovation and has changed its packaging over the years with an objective to keep the brand relevant to the ever-evolving Scotch consumer. In 1913, Teacher’s patented ‘the self opening bottle’. This innovation, essentially a tapered cork with a rim, gave Teacher’s a 15-year lead over its contemporaries.

Futuristic technologies R&D in the alcoholic beverages industry is now concentrated mainly on grain distillation starting with hydrolysis of starch where no cooking is involved. Enzymes act like drill-boring holes in starch granules liberating glucose & other fermentable sugars. Fractionation is another area where R&D is being carried out. In fractionation from grain, individual components like fibre, protein are separated and only the remaining starch is used for fermentation. Though this technology is used only in a handful of distilleries worldwide, this process is likely to become more popular in future. Genetically-enhanced enzymes are now being widely used in distilleries. By genetically modifying aamylase, distilleries have fully overcome calcium carbonate accumulation in the columns. Also, bio butanol is being considered as an option in place of ethyl alcohol as it has low vapour pressure & same energy content as ethyl alcohol. But, the high energy distillation process associated with it makes bio butanol less attractive than ethyl alcohol as of now.

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QSR industry

Where is it heading to? Rapid urbanisation, high disposable incomes, hectic schedules of working women, and varied demands of young population are fuelling the growth of Quick Service Restaurant (QSR) industry in India. At present, the market is booming, with pizza, pasta, burger, noodles, etc topping the charts. But, will it be able to sustain this growth? Avani Jain in conversation with industry experts tries to find out.

Amit Jatia Vice Chairman, Hardcastle Restaurants Pvt Ltd (McDonald’s India) The QSR industry is witnessing tremendous growth in India right now. The food consumption patterns are radically changing in the country. Figures from Euromonitor indicate that the size of the QSR industry is pegged at $ 13 billion and is growing at a rate of 18 per cent per annum. Today, people demand fast food that offers value for money while maintaining high quality standards. To facilitate this, quality checks and audits are being undertaken by food retailers at every level to ensure that the food delivered to customers is fresh and clean. Investments are being made by various industry players


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in back-end processes and supply chain infrastructure to maintain the integrity of the products throughout the process of procuring, storage and distribution. One of the key challenges for the F&B industry in India is the lack of proper supply chain infrastructure. There is also a shortage of talented and skilled manpower in the QSR segment. Finding proper real estate is also difficult in the country, especially in major cities due to lack of space availability as well as rising real estate costs. The rising food prices, constant fluctuations and instability of agricultural productivity are few other areas of concern. Thus, maintaining costs while delivering customers with value for money has become quite a challenging task. Also, convenience is the key to success in the QSR segment, since customers are looking at faster access to a variety of food products. Thus, companies in this segment need to constantly innovate to keep up with the demands and requirements of the customers.


Ankit Chona CEO, Havmor Group of Companies The Indian fast food market is growing at an annual rate of 25-30 per cent, and the total restaurant industry is worth ` 43,000 crore. Of this, the QSR market is worth ` 3,000 crore, registering a growth rate of 7 per cent. It is expected that by 2012, there will be at least 2,000 more QSRs across India. This concept started with big metros, but is now spreading to tier2 cities like Pune, Ahmedabad, etc. The main reason for the growth of QSRs in India is the flourishing concept of malls, multiplexes and supermarkets. However, this segment is not free from challenges. On the demand side, there are health and hygiene concerns among buyers, the changing customer preferences, and local competition. On the supply side, the issues include maintaining the service quality, standardising & monitoring of products across each outlet, and reducing service time. Building a cost-effective supply chain and monitoring the quality of products procured from third party are the issues that need to be addressed on the supply chain front.

In order to cater to the quality- and safety-conscious consumer, a QSR should invest extensively in the training of its existing employees as well as new recruits. Quality assurance (QA) is one of the major tools adopted by QSRs to sustain and improve quality. The food industry has various QA systems like hygiene code, Hazard Analysis Critical Control Points (HACCP), etc to ensure food safety & quality and to build & maintain the trust of consumers. Supply chain management also plays a vital role in assuring the quality of food. In addition to conventional audit programmes, many restaurant chains make it mandatory that their suppliers implement Statistical Process Control (SPC) programmes, which improve food quality and safety, while decreasing purchasing costs. In addition, the QSR management should make the best use of IT.

Deepta Gupta EVP, Bikanervala Foods Pvt Ltd The QSR industry has the largest marketshare, ie nearly 70 per cent, in the F&B industry followed by high-end pubs & bars (20 per cent) and specialty food joints (5-10 per cent). Since five years, this segment has grown remarkably. If a brand had 5 outlets before, now it has 10-15 outlets in each state. This is because QSRs are considered to be economical as compared to the luxury restaurants and have become the preferred

destination of the low- & middle-income groups. The shift from unbranded to branded products has also fuelled their growth. Although this segment is growing at 30-40 per cent every year, it is facing many challenges like increasing price of raw materials and packaging expenses.

Kailash Goenka Managing Director, Sankalp Group of Restaurants The organised QSR business in the country has been growing at a CAGR of around 40 per cent. The prime reason for the increasing popularity of this segment is the fast-paced lifestyle. Paucity of time combined with an increased consciousness about diet and health have led to the popularity of QSRs. Brands with a wide repertoire of innovative menu are preferred by all age groups. Food quality is a fundamental concern for any restaurant. These days, brands are concentrating on centralised production that takes care of quality, standardisation and hygiene.

Simplified operations provide a foolproof business model. Stringent quality control at the vendor and restaurant levels, quality & hygiene audits, surprise checks are some ways to meet the health & hygiene standards. From a business investment perspective, QSRs can be seen as extremely viable. They address the food habits of the new generation and the rising middle-class population.

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Praveen Bodduluri COO, Vaango Indeed, today the consumers are welltravelled, and have multiple choices, when it comes to food products. They are aware of world-class standards too. Vaango’s unique concept is based on intensive consumer research that indicates that the new age Indian consumer is particular about authentic taste, quality, hygiene and convenience. There are a large number of restaurant options that offer Indian food at reasonable prices; however, they are often found lacking when it comes to worldclass standards of hygiene, ambience and service. The Vaango outlets are designed with an open kitchen concept that is based on the principle of world-class quality and hygiene.

Virag Joshi President & CEO, Devyani International Ltd According to the Franchise India 2010 report & India Retail Report 2009, the QSR segment is growing at about 20 per cent per annum in India. Pizza market constitutes a share of around five per cent of this entire fast food segment. This growth can be attributed to a large number of national and international brands venturing into the food and beverage (F&B) sector. Over the past decade, there have been numerous changes in the lifestyles of young adults and overall, the consumer trends are positive for the Indian retail sector, and thus the QSR industry will continue to grow in the country in the years to come.


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Gokul Refoils & Solvent Ltd

Serving quality products across genres With the growing market for edible oil on account of its significance in the daily diet; increasing population; rising income; and low current per capita consumption, players in this sector are in for a windfall. While the edible oil sector in the country is largely unorganised, there are a few organised players, which are leading the market. Featuring in this list, Gokul Refoils and Solvent Ltd is committed to provide a wide range of high-quality edible oils to consumers.

Avani Jain


ilseeds and edible oils are among the most sensitive essential commodities in India. Ranked as the fourth-largest edible oil economy in the world, the Indian edible oil market is currently estimated at ` 750 billion and growing at a rate of 5-6 per cent per annum. This presents a significant growth opportunity for edible oil companies in the country. Although this sector is largely unorganised, companies like Gokul Refoils and Solvent Ltd (GRSL) are taking initiatives to reach out to both the urban as well as rural markets.

the preferred brands in vanaspati across India, claims the company. Praveen Khandelwal, VP - Corporate Strategy, GRSL, says, “We produce not one but a variety of edible oils that include refined palm oil, soya bean oil & cottonseed oil; Kachi Ghani; mustard oil; groundnut oil and vanaspati. Further, we also produce castor oil, and meals like soya meal, rapeseed meal and castor meal, which are exported as cattle feed. GRSL has four plants namely at Sidhpur, Gandhidham and Surat in Gujarat, and Haldia in West Bengal. GRSL’s plant in Sidhpur is mustard-based.”

Plant evolution Brand power The core values of the company include customer orientation, excellence, integrity, leadership and innovation. GRSL has two major brands namely, Gokul and Zaika in edible oil category, and these brands are available in various pack sizes. The products available under Gokul brand comprise mustard oil, refined oils and vanaspati. Zaika is the mass brand of the company. With its strong and reputed brand image, it is one of


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GRSL’s plant in Sidhpur was established in 1992 by Balwantsinh Rajput and Kanubhai Thakkar. Earlier, the promoters of the company were involved in oil trading, but later looking at the market potential, established their first factory at Sidhpur. GRSL has evolved over the years, and now it not only focusses on oil production but also on solvent extraction, refining and oil packaging.


Production process The process starts with buying mustard seeds from the market and subsequently every action is performed in-house at the Sidhpur facility. “Gujarat and nearby areas like Rajasthan grow mustard in abundance, which aid in the mustard oil production. The mustard seeds are mainly purchased during the peak season, ie from February to June, and stored in silos having the capacity of 20,000 metric tonne,” explains Khandelwal. The seeds are then cleaned to remove impurities and are charged into hoppers through chain conveyers. They are crushed in the 500 tonne per day (TPD) Chillex plant, so as to extract maximum oil. “Earlier, the seeds were crushed in traditional Kolhus but now it is done in the Chillex plant, which is a new and modern system. Here, the temperature is controlled to maintain

GRSL’s Sidhpur plant has seed processing capacity of 680 TPD; solvent extraction capacity of 700 TPD; and refinery capacity of 400 metric tonne per day. The Sidhpur plant also houses an effluent treatment plant, as we are conscious about the environment.

Praveen Khandelwal VP - Corporate Strategy the pungency of oil,” observes Khandelwal. Unlike the Kolhu process, the Chillex plant allows for achieving higher pungency. The Kolhu plant is also functional and produces Kachi Ghani, which has low pungency, and can be further refined or used directly. Further, through the crushing process, oil and oiled cakes are obtained. The oil cake so obtained is fed to the solvent extractor to extract the remaining oil and get the oil-free cake.

The Sidhpur facility houses two solvent extraction plants. In the solvent extractor, food grade hexane is sprayed through the cake to extract 7-9 per cent oil content. This de-oiled cake is used as cattle feed and fertiliser, as it contains maximum amount of protein. The production standards are stringently followed right from the initial stage to the final level. Solvent extracted raw grade oil is required to go through degumming and refining to produce refined oil. Fatty acids are removed from the oil through refining. This oil is

October 2011 | Modern Food Processing



Ultra modern Chillex plant

further bleached to remove colourproducing substances. Bleached oil is deodorised through a vacuum steam distillation process for the purpose of removing trace constituents that give rise to undesirable flavours, colours and odours in oil. Apart from refining mustard oil, this plant also refines cottonseed and soyabean oil. After the oil is refined, it is stored, and later packed in tins, bottles and jars that are produced in variable sizes at the in-house packing plant. “GRSL’s Sidhpur plant has seed processing capacity of 680 TPD; solvent extraction capacity of 700 TPD; and refinery capacity of 400 metric tonne per day,” claims Khandelwal. He further adds, “The Sidhpur plant also houses an effluent treatment plant, as we are conscious about the environment.”

Maintaining the quality GRSL has maintained optimum levels of capacity utilisation despite the constant increase in production capacities over the years. The oils refined and processed are packed in controlled atmospheric conditions to keep the freshness intact and meet edibility standards. The company is extremely quality-conscious at each level – be it procurement, packaging, supplying and distribution – strict standards are followed. This has enabled the company to obtain ISO 22000:2005 & Kosher certifications. The facility also boasts of a laboratory for testing the oil, besides a quality


control department. The laboratory is equipped with instruments like tintometer to measure colour and gas chromatography to analyse fatty acid composition and to check adulteration; centrifuger to identify acid in the oil, and spectrophotometer, among others. With the help of these, the company is constantly improving the quality of its oil. With increasing qualityconsciousness, rising income levels etc, sales of branded products are likely to grow at 25-30 per cent over the next few years. Now the Indian households, both in the urban and rural areas, have become increasingly conscious about quality & purity, thus demanding branded edible oil products. Khandelwal claims, “Through our quality products and strict standards followed right from production to packing, we are a preferred brand across India.”

Envisioning growth The company’s robust distribution chain and market strategy have allowed it to penetrate into Indian households, and it further aims to venture into the international market. “We have presence in 23 states through 50 depots and approximately 1,000 distributors, along with 2,00,000 retailers. Further, in India, the demand for oil varies as per different regions. Groundnut oil and cottonseed oil is preferred in Gujarat, sunflower oil in the south and mustard oil in NorthEastern states, Bihar, West Bengal and

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The refinery unit

Uttar Pradesh. As GRSL produces all these varieties, we are able to sell our products across India.” When it comes to exports, Khandelwal adds, “We do not export as of now because there are restrictions put by the government on edible oil exports. However, we are exporting castor oil and de-oiled cakes to Europe, the US, and South Asian countries like Korea. Our exports turnover has increased from approximately ` 420 crore to ` 920 crore.” Overall, GRSL has registered a growth of 35-40 per cent over the last three to four years. Even the profitability has increased by 45 per cent as compared to previous year. Khandelwal notes, “In future, it plans to set up two port-based refineries – 1,000 TPD refinery in Maharashtra along with the 600-TPD solvent extraction plant, and another 1,000TPD refinery at the South-Eastern coast of India.” Thus, GRSL aims to register its presence pan-India and across the globe. Further, by leveraging on its strengths like quality products, advanced technologies & processes, GRSL aspires to reach every kitchen in the country. Khandelwal concludes, “Looking at the present scenario, the consumption of oil, especially palm and mustard, is going to increase in future. In addition, as people are becoming more health-conscious, there will be more demand for quality and safe products.” (Photos by: Vijaykumar Soneji)


The global cocoa figures paint a not-so-pretty picture, prophesying a shortage in near future. The chocolate manufacturers are investing heavily in further research to preserve the ultimate indulgent food, thus keeping the child in everyone alive.

Mahua Roy


onfectionery giant Mars Inc predicts a major cocoa shortage by 2020. This is leading to a price rise and affecting the entire chain of food industry, which depends on cocoa, especially chocolate manufacturers. Lack of sustainable farming practices in Africa (major producer of cocoa) is the main reason for this shortage.


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Global shortage The current 2010-11 season is experiencing a large cocoa supply surplus, estimated at 3,25,000 tonne. World production of cocoa beans is expected to increase by over 15 per cent compared to the previous season. The large harvests in Africa are the result of excellent weather conditions across the region, favouring crop development as well as, to a lesser extent, relatively attractive


Most observers estimate that the cocoa sector may have entered a period of structural supply deficit. As a result, cocoa prices have doubled in the past five years, from an average of $ 1,540 in 2005 to $ 3,135 in 2010. This prospect is causing considerable and legitimate concern in the cocoa and chocolate industry.

Dr Jean-Marc Anga Executive Director, International Cocoa Organization cocoa prices in the past two years, which in turn has encouraged better farm maintenance. “However, 201011 is thought to be exceptional, and the International Cocoa Organization (ICCO) secretariat & most observers estimate that the cocoa sector may have entered a period of structural supply deficit. As a result, cocoa prices have doubled in the past five years, from an average of $ 1,540 in 2005 to $ 3,135 in 2010. This prospect is causing considerable and legitimate concern in the cocoa and chocolate industry,” says Dr Jean-Marc Anga, Executive Director, ICCO. The World Cocoa Foundation (WCF) stands by this issue, as Bill Guyton, President, WCF, elaborates, “Cocoa producers always face the challenge of a delicate balance when trying to ensure sufficient production to meet consumer demand. Global demand for cocoa has steadily grown at a rate of 2-3 per cent per year. Developed markets including the US, Japan and the UK, among others, account for approximately 60 per cent of cocoa demand. Emerging economies are helping to keep demand strong. At the same time, there are challenges that cocoa farmers face with supply, including pests, disease, ageing trees, adverse weather conditions, and limited access to quality education.”

Tackling cocoa shortage The chocolate lover’s nightmare – no chocolate – needs to be addressed on a priority basis worldwide. In the light of volatile cocoa pricing and supply issues, many food manufacturers are looking for solutions, which will reduce the cocoa content of their products as a means of controlling recipe costs, thus saving the consumer from paying a higher price for his favourite product. In recent times, ingredient companies across the globe have launched successful products, which can be used as an alternative to cocoa. Tate & Lyle, the global ingredients and food solutions provider, announced the launch of a unique tailor-made cocoa replacement

October 2011 | Modern Food Processing



Global demand for cocoa has steadily grown at a rate of 2-3 per cent per year. Emerging economies are helping to keep demand strong. At the same time, there are challenges that cocoa farmers face with supply, including pests, disease, ageing trees, adverse weather conditions, and limited access to quality education.

Bill Guyton President, World Cocoa Foundation solution using a high quality carob powder ingredient, CARCAO™. This solution allows food manufacturers to make significant cost savings in the total recipe cost. With its familiar cocoa-like flavour and colouring, it can be used as a partial cocoa replacement in dairy, bakery and ice cream applications. Briess Malt & Ingredients Co came up with CocoaPlus™ cocoa replacers to drastically reduce ingredient costs. It functions as a partial cocoa replacer at a 1:1 substitution rate. This range of all natural, whole grain specialty flours mimics the colour and functionality of cocoa as well as enhances its flavour. Comax Flavors launched a line of cocoa extenders and replacers, which can adapt to various types and percentages of cocoa.

Managing cocoa butter Cocoa butter traditionally has been the only vegetable fat in chocolate products, giving chocolate its texture, sharp melting behaviour, long shelf-life and good flavour release characteristics. “There are many alternatives to cocoa butter including sal seed fat, mango seed fat, kokum fat etc. Some work has

already been carried out on substitution. Economics and logistics of procuring the raw materials on a large-scale are still in question. Even regulation needs to be in line with research and commerce,” explains Dr J S Pai, Executive Director, Protein Foods & Nutrition Development Association of India (PFNDAI). There are three ways of tackling cocoa butter shortage, using the following classes of ingredients: Cocoa Butter Substitutes (CBSs): These are typically fractionated and partially hydrogenated lauric fat compounds, having steep melting points. This results in a mouth feel and texture more similar to that attributed to cocoa butter. The benefits include their flavour release being equal to that of pure cocoa butter. However, the drawback is that CBS-based coatings can only tolerate up to 5 per cent of any other fat, which includes milk fat, a major ingredient of chocolate. Cocoa Butter Replacers (CBRs): CBRs do not have any added cocoa butter; however, their tolerance to other fats is generally close to 20 per cent. Thus, chocolate liquor can be incorporated as an ingredient, which contains more cocoa butter than cocoa

There are many alternatives to cocoa butter including sal seed fat, mango seed fat, kokum fat etc. Some work has already been carried out on substitution. Economics and logistics of procuring the raw materials on a large-scale are still in question. Even regulation needs to be in line with research and commerce.

Dr J S Pai Executive Director, PFNDAI


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powder does. Raw materials for CBRs consist of non-lauric products such as soybean, palm oils, etc. Cocoa Butter Equivalents (CBEs): CBEs are the closest to cocoa butter in their nutritional profile. They have similar handling properties of cocoa butter and need to undergo tempering. Ordinarily a mixture of palm and shea oil, they have a similar fatty acid profile to cocoa butter. Also, there is no limitation on the amount of fats one can use. AAK has introduced ILLEXAO™ range of CBEs, promising cost efficiency.

Sustainable farming Though using alternatives to cocoa and cocoa butter is a scientific solution, one needs to concentrate more on sustainability efforts. More than five million farmer families in Africa, Southeast Asia and the Americas grow and depend upon cocoa for their livelihood. “Many of them struggle with significant crop loss from pests and disease, low productivity due to traditional farming practices, limited access to quality education, and community health challenges. The majority of these farmers do not belong to any organised groups or co-operatives and lack technical knowledge about how to diversify their crop production as well as how to increase productivity and quality,” says Guyton. Sustainable growth and cultivation of cocoa is one of the possible remedies. “Unlike Ivory Coast in Ghana, workers’ co-operatives are receiving better compensation for farmers; so they not only produce more but are receptive to modern methods of sustainable agricultural practices including growing plants in tree shades, use of natural predators of pests by allowing mixed cultivation rather than pesticides, etc. The cocoa processing companies are also making a lot of efforts to educate farmers about more efficient methods of cultivation, harvest and post-harvest handling methods,” concludes Dr Pai.


Off-flavour masking



unpleasantTASTE What made you repurchase that newly launched healthy product? The competitive price? The attractive packaging? May be neither. Your brand loyalty gets established once you are drawn to the taste of the product. The food processing industry seems to have cracked the code to successful health food launch: maintaining the perfect balance of health and taste.

Mahua Roy


ff-flavour masking is not a new technology at all. We all remember powdering our bitter tablets and adding honey/sugar while consuming them, don’t we? Extrapolating this practice on a much larger and scientific scale is what the food processing industry is aiming at today.

Impetus by functional foods The global market for nutraceuticals is growing at a CAGR of 7 per cent, while the Indian market has been growing much faster at a CAGR of 18 per cent since the last three years, driven by functional food & beverages categories, states the FICCI - Ernst & Young study titled ‘Nutraceuticals - Critical supplement for building a healthy India’. With 148 million potential customers, the Indian market is expected to reach at least four times the existing size (` 172 billion) in the next few years. The health factor promised by this range of products is attributed to the specialised ingredients incorporated in them. These ingredients, on their own, tend to create off-flavours that are not considered palate-friendly. Without doubt, one can say that a consumer will reach for a product based on the advertising


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or packaging, but if the taste does not deliver on the product promise, the consumer may have doubts on repurchasing it. Industry experts agree in unison that taste is by far the largest factor in building brand loyalty across a price and demographic segment. In earlier days, the use of salt, sugar or spices helped mask off-tastes, such as bitter or sour. Times have changed today, where owing to the spurt of lifestyle diseases, salt and sugar are also being replaced in foods! This coupled with newer, better functional ingredients being introduced in foods are creating complexities in product development.

Scientific strategies The sources of off-tastes can also be related to food processing like enzymatic degradation, heat treatment, oxidation of lipids, or even by the addition of functional ingredients like vitamins, minerals or antioxidants. The most common strategy to reduce these off-tastes is to eliminate the source of the off-taste, for eg, through fermentation or hydrolysis. The complication arises when there are many naturally occurring bioactive compounds that inherently elicit bitterness, but are the source of positive health effects (eg, flavonoids, polyphenols, peptides, terpenes). Improving the taste profile of these foods cannot be obtained by removing these


compounds. Therefore, in these cases, effective masking of the off-taste notes, along with flavour profile enhancement, is key to the consumer acceptance of new products. “The flavour industry has been working over the years towards the reduction and covering of off-notes. Some flavour houses have special programmes/flavourings to deal with certain types of off-flavours. There are different tactics for dealing with off-flavours, including: Covering offflavour by stronger, pleasant flavours; using the off-flavour characteristics & building a flavour around this, eg soya can be perceived as bitter; using bitter notes to work with flavourings that naturally have some bitterness, such as chocolate, coffee; and using flavourings that are typical for sweet flavourings. The expectations of vanilla to have a sweet taste will increase the sweet perception, and thereby often decrease the bitterness perception,” elaborates Wayne Morley, Head of Food Innovation, Leatherhead Food Research - the UK-based organisation that offers innovative research, scientific consultancy and regulatory guidance & interpretation.

Masking technologies To ensure that a particular food product offers the finest sensory experience is quite a challenge that food technologists face, since flavours tend to deteriorate

The focus of research is towards finding and evaluating ‘natural’ or ‘clean label’ flavour masking agents. New ingredients that come into the market will be those that develop fewer and lower levels of off-flavours. Also, developments in processing technologies should be directed towards reduction of off-flavour production.

Wayne Morley Head of Food Innovation, Leatherhead Food Research along the various manufacturing and packaging processes. This effectively makes the journey from plant to palate an arduous one. “Flavour masking is a broad terminology. It can be further subdivided into various kinds of masking like – bitter masking, dairy masking, vitamin masking etc. To be precise, it is important to add offflavour masking into the products to give a good/natural mouth-feel of the end-product,” says Harish Babu, VP – Technical, Firmenich Aromatics – India. The following processing technologies offer solutions to off-flavour masking: Encapsulation: Encapsulation of flavours is a critical technique to enhance appearance and taste of foods, besides preventing oxidation, nutritional loss and evaporation of core, sensitive ingredients. According to a report from Global Industry Analysts, Inc (GIA), the global food encapsulation market is projected to reach about $ 39 billion by the year 2015. This technology is estimated to find lucrative fortification applications in the niche areas of functional food segments. Taste inhibition: Different receptors and transduction mechanisms are involved in the detection of each taste quality out of sweet, sour, salty, bitter. Several efforts have been focussed on finding blockers for specific tastes, such as bitter, as it would provide an indirect means for combating off-taste. The downfall of this technology is that sometimes the compounds known to serve this purpose cannot be used for human consumption, due to safety concerns.

This is leading to the research of naturally-occuring blockers. Mixture suppression: Tastants contained in a mixture often evoke responses different from those elicited when the tastants are presented alone. When one taste (masker) is strong enough, it can completely mask another taste (target) of different quality.

Future of this technology “The sustenance of off-flavour masking technology is riding on the growth of functional foods market in India. There is a huge scope in pharmaceutical industry as well. However, understanding the nature of the ingredients and the interactions between them, as well as knowing all about the source & type of undesirable flavour notes present, goes a long way towards product development,” says Babu. The flavour industry is also working towards the identification of specific taste buds. Once this maths is cracked, one can effectively look towards deactivation of unwanted taste buds. This is being termed as the most important approach towards flavour management. “As with all ingredient types, the focus of research in this area will also be towards finding and evaluating ‘natural’ or ‘clean label’ flavour masking agents. New ingredients that come into the market will be those that develop fewer and lower levels of off-flavours. Also, developments in processing technologies should be directed towards reduction of off-flavour production,” concludes Morley.

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Food processing machinery

The changing dynamics

The rapidly growing food processing industry is having a domino effect on the machinery sector. In this backdrop, the machinery players need to focus on the specific requirements of their customers, taking into account the diverse food culture witnessed in India. Courtesy: Buhler India

Prasenjit Chakraborty


he robust growth of food processing industry in India has opened up new vistas for food processing machinery manufacturers as well. The adoption of sophisticated technology is perceptible in processing segments like fruits, vegetables, dairy, poultry, meat, etc. Increased awareness and availability of international technology; rising demand for quality products and the need to match consumer expectations locally & globally, etc are the driving forces behind the development. No doubt the presence of multinational companies has given a fillip to adoption of better technology. Looking at the growth prospects for the food processing industry, the machinery players need to play a much bigger role than what it is now. According to Mallikarjuna S, Senior Manager, Marketing & Business Development, Buhler India Pvt Ltd, India is one of the largest producers and consumers of food products in the world. He adds that in the entire manufacturing segment, food processing constitutes about 9 per cent of the output. Hence, the significance of technology cannot be overlooked. “The


Modern Food Processing | October 2011

machinery manufacturers have to adopt latest technology and equipment having high processing capacity and offering high-level plant automation. The equipment should be such that it can be monitored easily. The biggest challenge today for a machine manufacturer is to offer highly energy-efficient machines along with top hygiene provisions for the processed food. At every stage of production, machinery manufacturers have to maintain the international standards of hygiene, cleanliness and quality,” he exhorts. State-of-the-art technology has become the norm of the day. Manoj Paul, Country Manager, Heat and Control (South Asia), strongly believes that customer demands could only be met through sophisticated technology. “Technologically advanced food processing machinery holds the key to meeting the growing demands of processed food in India and also helps in complying with the quality and food safety norms,” he says.

Demand curve Customers of food processing machinery today are demanding products, which use latest technology, offer high processing capacity and meet the international standards of hygiene


& quality. Obviously, all these would come at an increased cost, which the customers are willing to pay, provided machinery manufacturers provide cost benefit analysis details, assured return on investment & shorter pay-back periods for the latest machines over the conventional ones. What really is boosting the sector is changing lifestyles, food habits, organised food retail and urbanisation. The key demand drivers for this sector are increasing income levels fuelled by GDP growth leading to rising middle class that is further fuelling consumerism. “There has been a notable change in consumption pattern in India. Unlike earlier, now the share and growth rates for fruits, vegetables, meat and dairy products have soared higher compared to cereals & pulses. Such a shift implies a need to diversify the food production base to match the changing consumption preferences,” observes Mallikarjuna.

Demand for ‘Made in India’ machines is good and growing by the year. Domestic companies are now manufacturing excellent quality of food processing machinery and are increasing their marketshare as they offer products as per specific requirements of the customer at a reasonable price coupled with excellent service.

Mallikarjuna S Senior Manager, Marketing & Business Development, Buhler India Pvt Ltd In developed countries, there is enhanced consumer awareness; manufacturers who realise their responsibility; and better policies for processing of food products. In developing countries, understanding of new technology and its impact on product quality & cost are wellunderstood. However, due to financial consideration, often customer has to balance between technology and cost of production. “The trend is changing due to increasing consumer demand for quality products and better

regulations. In developed countries, the production capacity is high, and farms are dedicated to producing and processing fruit varieties, unlike in developing countries where the capacities are small and the produce is grown for local consumption & not necessarily for processing,” says V Gokul Das, Managing Director, HRS Process Systems Ltd. Considering the diversity and vastness of India, the food habits also vary from region to region. To address it, the machinery requirement also differs.

October 2011 | Modern Food Processing



Technologically advanced food processing machinery holds the key to meeting the growing demands of processed food in India and also helps in complying with the quality and food safety norms. We have always been making about 30 per cent of the line in India through our small manufacturing facility in Chennai.

Manoj Paul Country Manager, Heat and Control (South Asia) “Based on local needs, customisation and deployment of the machines is essential. Besides, consumers in India are cost-sensitive. New processing and packaging technologies are able to deliver noodles or chocolate or carbonated drinks at less than ` 5. Due to this, packaged and processed food items are able to reach rural & lower market segments,” points out Ganesh Prabhu, General Manager, Factory Automation, Pepperl+Fuchs (India) Pvt Ltd.

Challenges abound The food processing machinery segment is witnessing a transition phase. Barring few, most of the players in food processing have just started showing interest towards sophisticated machines. The machinery manufacturers must understand the exact need of their customers because every process has its unique effect on the final product. “Especially in food processing sector, every process is unique and impacts the final product quality. Hence, equipment manufacturers must understand the process requirement and finetune machinery to suit customer needs. This is even more important in the Indian

context,” exhorts Mallikarjuna. Another challenge in this direction is to automise ethnic Indian food. “In India, the biggest challenge is to automise the ethnic Indian food products for a consistent, hygienic, high volume production without changing the taste profile of the product,” points out Sanjeev Gupta, Director, Kanchan Metals Pvt Ltd.

‘Made in India’ tag Of late, the market has witnessed few concerted efforts from the domestic machine manufacturers. They are not only coming out with value-added or complete new products but also focussing on services. Service is one of the cornerstones for growth. And it is paying as well. “Demand for ‘Made in India’ machines is good and growing by the year. Domestic companies are now manufacturing excellent quality of food processing machinery and are increasing their marketshare as they offer products as per specific requirements of the customer at a reasonable price coupled with excellent service,” says Mallikarjuna. He also adds that many of the manufacturers today

Indian food machinery manufacturers are primarily using price as the main factor to increase their market presence. Competitively-priced products manufactured in India are attracting the buyers, but the technology and quality leave a lot to be desired.

V Gokul Das Managing Director, HRS Process Systems Ltd


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have service engineers located across major cities & towns so that they can attend to customers’ complaints within eight hours and few of them also have mobile customer service vehicle on road to reach the customers located in the remotest areas within a short time. The time is not far when the industry will see foreign brands acquiring domestic manufacturing units to expand their market further. Recently, Heat and Control has acquired Flavorite, a leading player in South. “There is a good demand for the ‘Made in India’ machines and we have always been making about 30 per cent of the line in India through our small manufacturing facility in Chennai. Recently, we have acquired Flavorite, and we are offering its economical range of food processing machines in the market too,” states Paul. The company also has plans to establish a full-fledged manufacturing facility in Chennai in the next two years. There is no doubt that Indian-made machines are attractive on price point. The question here is, can the Indian players meet the expectations of their customers in the truest meaning of the term? The global market offers machinery with high-end technology, automatic controls and high capacity for processing, which not only reduces spoilage of produce and processing cost but also gives better quality products. “Indian food machinery manufacturers are primarily using price as the main factor to increase their market presence. Competitivelypriced products manufactured in India are attracting the buyers, but the technology and quality leave a lot to be desired,” points out Gokul Das. The outlook for food processing machinery appears bright as it is expected that local and multinational players are expanding capacities and also planning to set up new facilities in the coming years. Considering the increase in income levels and changing lifestyles in India, the demand for processed food will increase, ultimately resulting in the growth of the machinery segment.


Equipment marketing

On the lookout to gain a competitive edge

Courtesy: HRS Process Systems Ltd

The food processing machinery market is slated to grow manifold in the days to come. This could be ascertained by companies through the launch of different products and adoption of effective marketing strategies to stay ahead of the competition. Prasenjit Chakraborty


he market for food processing machinery in India has witnessed interesting changes in the last few years, mainly due to the growing acceptance of processed food among wider sections of people. The processed food includes a large number of categories for meeting different taste preferences. To fulfil the demands of end-consumers, technology plays an important role. It is because every process has a distinct role in the production activity and impacts the final product, in terms of quality and taste. Naturally, the market in the recent past has witnessed a number of new products in the machinery category. And every


Modern Food Processing | October 2011

company practises distinct marketing strategies to effectively sell its products. Perhaps, the food processing machinery market in India has not seen such a flurry of activities before.

Adopting smart strategies Strategies vary as per individual companies. For Buhler, the focus is on clear and concise marketing strategies that drive sales and in turn propel the company towards achieving higher marketshare and gain an edge over competition. Brand-building is a continuous activity for Buhler, as it operates in a niche market. “We concentrate on brand-building by being present wherever our target customers are present. We mainly do it by organising technical seminars and sponsoring various industry events. Expert speakers make presentation on the latest innovations at the various food processing events. We also participate in reputed exhibitions nationally and internationally,” says Mallikarjuna S, Senior Manager, Marketing & Business Development, Buhler India Pvt Ltd. HRS Process Systems Ltd focusses on providing customised solution, which ultimately offers technological edge to its customers. Similarly, Heat and Control’s specific strategy has been to offer the latest technology adapted for the Indian conditions, and products with excellent local support. According to Ganesh Prabhu, General Manager - Factory Automation, Pepperl+Fuchs (India) Pvt Ltd, “With locations in six continents, Pepperl+Fuchs’ global presence enables us to offer the best of both the worlds – high engineering and service standards combined with flexible manufacturing capabilities. We offer what food processing and packaging industries need to make their systems efficient, rugged and reliable.”

Innovative launches Recently, the food processing machinery market has witnessed the launch of few new products by various companies in the market. Even Indian companies have also joined the race. Such phenomenon only indicates the vibrancy and maturity of the market. Let’s take a look at some of these products and their outstanding features.


Lately, Buhler has launched Sortex E that delivers innovative sorting solutions to the food processing industry. The product is primarily designed for the packing line, detecting and removing process foreign materials such as wood, plastic and cardboard. It can also be used in the process line as a colour and shape sorter to efficiently reduce the level of gross and subtle colour blemishes. The high detection efficiency of this sorter ensures clean and safe product with the maximum yield. Coffee RoastMaster™20 is another product offered by Buhler and is designed to provide small- and medium-sized companies with a flexible high-quality coffee roasting solution. Similarly, Heat and Control launched Namkeen Line, which is a total solution for all namkeen products, and this line comes in different capacities ranging from 250 kg per hour to 2,000 kg per hour. “The market has accepted this line and almost all the major players in the organised segment have adopted this technology,” claims Manoj Paul, Country Manager, Heat and Control (South Asia) Pvt Ltd. Atlas is another product, which the company claims is the world’s fastest Form Fill Seal (FFS) packaging machine. “These machines have been well-received in the market and several customers have replaced their old machines with the Atlas,” he says. There is no dearth of products in the Indian market now. Pepperl+Fuchs developed first metal face ultrasonic sensor in

Pepperl+Fuchs’ global presence enables us to offer the best of both the worlds – high engineering and service standards combined with flexible manufacturing capabilities. We offer what food processing and packaging industries need to make their systems efficient, rugged and reliable.

Ganesh Prabhu General Manager - Factory Automation, Pepperl+Fuchs (India) Pvt Ltd accordance with EHEDG guidelines, which is robust and impermeable IP68/69K designed for pharmaceutical and food industries for level detection. “This product can be used in product contact zone. We have also developed photoelectric sensors series MLE for product contact and splash zones. These products include

The next biggest challenge is to come out with solution-specific products. These should suit the needs of food processors. food grade steel smooth housing (without threads or any sharp angles/ edges) to avoid contaminations,” explains Prabhu. Domestic companies are also not far behind. Take the example of Kanchan Metals, which has recently launched an automated solution for large-scale production of namkeens. “Our solution is well-accepted by large players in the market. The solution

Our automated solution for large-scale production of namkeens is well-accepted by several players in the market. The solution has reduced manpower requirement considerably and increased productivity by manifold along with providing a better product.

Sanjeev Gupta Director, Kanchan Metals Pvt Ltd

has reduced manpower requirement considerably and increased productivity by manifold along with providing a better product,” claims Sanjeev Gupta, Director, Kanchan Metals Pvt Ltd.

Expanding horizons The next biggest challenge is to come out with solution-specific products. These should suit the needs of food processors. Global food processing equipment manufacturers try to bring products, which are wellaccepted in other countries. This may not happen here in India. Their focus should be on developing products to suit local needs. Buhler could be an example in this direction. The hulling of pulses was highly complex and sophisticated. Pulses are considered trickier to process than rice. This is because their seed coat is firmly attached to the cotyledons due to the high lignin and gum content lodge between the seed coat and the cotyledons. Taking due cognisance of the fact, the engineers from Buhler in Bengaluru, with the technological expertise and the knowledge of local needs, have been able to solve those problems, which to date have been bothering many Indian processors. It is time for the machinery manufacturers to understand what the market needs and come out with solutions accordingly. This will not only help them grow their business but also enable the food processing industry to reach new heights of growth.

October 2011 | Modern Food Processing



Safe processing

A need for an integrated approach The approach to machine safety is undergoing continuous change, with new international safety standards representing a global trend towards standardisation. With food processing companies demanding high-quality and safe equipment, machinery manufacturers are devising integrated approach to machine-building. Courtesy: Rockwell Automation

Rakesh Rao


lobally, more and more manufacturers are developing food processing equipment that adheres to internationally accepted standards. They are investing in making machinery safer so as to protect workers as well as the equipment. “Food manufacturing equipment, like most automated machinery, has many moving parts and hazard points that can cause injuries and even death. Safety sensors are intended to protect people from hazards, and when properly applied will stop moving equipment and/or bring it to a safe state before humans can be in harm’s way. It can be termed as a ‘proactive’ approach to safety,” opines Jeff Russell, SC Operations Manager - Factory Floor Automation, Pepsi Beverages Company. Elaborating on the steps to be taken for ensuring machine safety of food & beverage processing equipment, Tony Reynold, Compliance Manager, Lorien Engineering Solutions, says, “It is essential to carry out a design stage risk assessment looking at mechanical and electrical safety. One should look at pinch points on the machine and


Modern Food Processing | October 2011

mitigate these with appropriate guarding, light curtains and/or interlocks. It is also important to look at the control system philosophy and ensure that it will meet the latest harmonised standard in the Machinery Directive 2006/42/EC. The appropriate standard is EN ISO 13849-1:2008. It is also appropriate to have a look at the emergency stop philosophy and investigate if there are any type C standards that cover the processing equipment. Assessment against these harmonised standards will give a presumption of conformity. Also, if you are importing machines from India in the EU, you will need the name and address of the person authorised to compile the technical file, who must be established in the community.” Lorien Engineering Solutions provides engineering design, project management and technical consulting services to customers in food, brewing and drinks manufacturing sectors. Hygiene is one of the most critical issues in food & beverage processing. And machinery manufacturers can help F&B companies achieve this. Russell elaborates, “Machinery manufacturers should understand that end-users need to follow generally recognised Good Manufacturing


Practices (GMPs). They should design their equipment and process control systems with that in mind. They should design control systems as per ISA S88 standards, thereby allowing easier implementation of GMPs on the plant floor. Having highly customised or proprietary control systems in food & beverage machinery makes it very difficult for end-users to integrate machinery into their overall GMP strategy.”

Adhering to global standards Increasingly, global and multinational manufacturers around the world are moving towards internationally accepted machine safety system standards in order to improve flexibility, reduce liability and take advantage of technologies supported by updated standards. Elaborating on the safety standards followed by F&B equipment manufacturers, Reynold says, “There are a number of type C harmonised standards for F&B

Machinery manufacturers should design control systems as per ISA S88 standards, thereby allowing easier implementation of GMPs on the plant floor. Having highly customised or proprietary control systems in F&B machinery makes it very difficult for end-users to integrate machinery into their overall GMP strategy.

Jeff Russell SC Operations Manager - Factory Floor Automation, Pepsi Beverages Company equipment. These range from bread slicing machines, to bottling machines, form-fill-seal machines, palletisers/depalletisers to hygiene requirements. The appropriate standards will need to be applied and these will give a presumption of conformity, if applied correctly. The harmonised standards are published in the Official Journal (OJ) located on the Europa website.”

Sensing safety Machine builders are integrating safety-related sensors and other safety

components with software-based control systems for machinery. This has led to better efficiency of the machine. Russell opines, “Safety sensors, when properly integrated into the control system of a machine via an integrated safety controller (safety PLC), allows safety sensors as well as non-safety sensors to be seamlessly integrated into the same controller. This allows greatly improved machine diagnostics, maintenance and troubleshooting, thereby increasing machine uptime. It also allows normal machine control functions to respond

October 2011 | Modern Food Processing



Hygiene is always a priority with food and beverage machinery. It is vital that a machine must be kept clean and is capable of being cleaned, so that harmful bacteria cannot remain on the machine. This can affect the type of guarding to be implemented and the IP rating on electrical components.

Tony Reynold Compliance Manager, Lorien Engineering Solutions accordingly to safety alarms, thereby providing for quicker restarts. We have seen how better safety design, which should always include employee interaction considerations, has led to better efficiency due to easier stops and starts. The better placement of sensors means that employees are more likely to use the equipment as designed and it operates better.” Reynold adds, “Sensors are used to detect if covers have been opened

or if dangerous temperatures or pressures are present. They will then shut down the machines, creating an alarm on the control panel. So yes they can be useful.” It is believed that ‘Higher the automation, higher is the machine safety’. So, is it true? Reynold answers, “With higher automation comes complex electronic control systems. A change in standards for control systems has come into effect and a

Optimising exceptional machines The European Union standards bodies (CEN and CENELEC) are elected to mandate two of the most rigorous machine safety standards: the International Organization for Standardization (ISO 13849-1) and the International Electrotechnical Commission (IEC 62061). Any machine shipped into or out of Europe must comply with one of these two standards after the final withdrawal of EN 954-1 at the end of 2011. This also means that machine builders who design and build machines destined for Europe will need to comply with these international standards. EN ISO 13849-1 (Safety of machinery, safety-related parts of control systems): To comply with ISO 13849-1, a machine builder is required to define and document the statistical probability of an unwanted occurrence or dangerous failure, or the calculated mean time to dangerous failure. A machine builder must also define and document the machine’s structure, or hardware configuration (often called categories), and its ability to detect dangerous failures, called diagnostic coverage. Each component in a safety system must have an assigned probability of, or mean time to, dangerous failure. By adding the ‘time’ element and the ability to detect dangerous failures to the existing safety structure approach, the ISO 13849-1 standard forces the designer to validate that the control system does what is required of it. EN/IEC 62061 (Safety of machinery – functional safety of safetyrelated electrical, electronic and programmable electronic control systems): To comply with IEC 62061, a machine builder is required to describe the amount of risk to be reduced and the ability of a control system to reduce that risk. This is described in terms of safety integrity level (SIL). The machinery sector uses three SILs; SIL 1 is the lowest and SIL 3 is the highest. A SIL applies to a safety function. Conducting a risk assessment helps a designer defi ne the amount of risk to be reduced and the SIL claim limit that safety-related control function must meet. Source: Rockwell Automation


Modern Food Processing | October 2011

statistical approach is taken regarding compliance using EN ISO 13849-1: 2008. An early assessment against this assessment in the design stages is vital to ensure compliance.”

A secure machine world Highlighting on some of the emerging trends, Reynold says, “Hygiene is always a priority with food and beverage machinery. It is vital that a machine must be kept clean and is capable of being cleaned, so that harmful bacteria cannot remain on the machine. This can affect the type of guarding to be implemented and the IP rating on electrical components.” According to Russell, the major emerging trends in food & beverage processing are the migration from EN 954-1 to EN/ISO 13849-1, and the subsequent globalisation of machine safety standards. Many machinery manufacturers struggle with properly interpreting and designing equipment to meet these standards, while at the same time they are under pressure to reduce costs. “I have found that applying a simple rule of thumb – ‘No single point of failure shall lead to the failure of the safety function’ – really helps to understand the definition. The standard mostly applies to electrical redundancy, but there are some mechanical failures, which can be single points of failure, potentially resulting in serious injury. For example, the mechanical actuator on a mechanical guard door sensor can break off inside the switch body, and all electrical safety functions will ‘think’ everything is okay. This is why we are moving to non-contact safety sensors. More and more original equipment manufacturers (OEMs) are being tasked with building the machines with these considerations instead of retrofitting later,” he adds. By focussing on safety of the processing equipment, machine builders can ensure improvement in machine performance, giving them a competitive edge in a crowded marketplace.


Indian fast food industry

On a quick & smart growth drive

The foray of multinational fast food retailers into India has impacted the taste buds of Indian consumers significantly. Instant food is scoring over traditional food due to influence of Western countries, and rise in income & subsequent standard of living, convenience, etc. As a result, fast food menus are gaining wider acceptance from the Indian consumers.

Courtesy: Green House and Hestsoft Foods Pvt Ltd

Shushmul Maheshwari


he Indian fast food industry has witnessed high growth strides in the past years, with increasing disposable income; exposure to a number of cuisines; and consumers’ willingness to experiment a mix of both Western and local menu. It has not only provided convenience to people who shuttle between home and work for a bigger part of the day but also eliminated the requirement of conventional cutlery. This industry at the moment thrives on international appeal endorsed by niche chains. The development of nutritious and healthier replacements for the traditional servings at fast food restaurants has transformed into mass promotion of portable foods. As per a new research report titled ‘Indian Fast Food Market Analysis’, currently the Indian fast food industry stands at a massive size of ` 47 billion, driven by a growing number of working professionals and increasing westernisation. Apart from this, busy life schedule, standardised food, and less time-consuming processes are also fuelling the demand from domestic consumers in the industry. As demand for all types of fast food items are consistently on the rise, pizza, burger, and French fries have become the alltime favourite among young Indians, more so with some of the well-known burger and pizza restaurants like McDonald’s, Domino’s, KFC, Pizza Hut, Nirula’s etc, operating in India.


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Consumers’ first choice As far as products are concerned, instant noodles and pasta are at a nascent stage but are fast evolving in the Indian fast food business. Demand for these food items are growing as consumers with hectic lifestyles do not want to spend much time in cooking. Besides, a variety of noodles and pasta is easily available in the international fast food makers’ menu at an attractive price range, pulling various consumers to add these delicious foods into their palates. The instant noodles and pasta segment has thus turned out to be a big hit among fast food lovers, resulting in the entry of many leading players into this segment. As per an ongoing study on the Indian fast food industry, there has been a major shift in food habits in the metropolitan cities encouraging the manufacturers to introduce innovative flavours in noodles and pastas to suit Indian consumers. Further, the enhancement of fried instant noodles’ condiment, good performance of non-fried noodles, and the subsequent release of coarse cereal noodles are some of the main trends currently prevailing in the Indian market. About 86 per cent of households prefer to consume instant food over traditional food due to steep rise in dual income level & standard of living, convenience and influence of Western countries. As a result, fast food menus comprising pizza, burger, sandwiches,


etc are gaining wider acceptance from the Indian consumers.

Competitors’ zone On the competitive front, the fast food market in India is poised for rapid expansion and higher efficiency with the entry of international giants. It has also been observed that with the increasing popularity of dining out in India, restaurant operators want to safeguard their share of improved consumer spending by offering all types of cuisines. This provides a significant opportunity to players in the food and beverage industry. Major players in this sector are creating a competitive environment for future growth. And in order to cater to this augmented customer base, Nirula’s is increasing its existence in metro cities along with the Tier-2 and Tier-3 cities through different formats. The new outlets in cities, such as Amritsar, Patna, Bhopal, Pune and Ludhiana would mainly be Family Style Restaurants (FSR), ice cream kiosks and parlours. Likewise, KFC has plans to increase its existence from 21 cities at present to around 75 cities through its objective to operate 500 restaurants in India by 2015. The company is eager to spread wings to new cities such as Hubli, Madurai, Salem and Mysore in the south, and in the north in Kanpur, Allahabad. Similarly, McDonald’s is targeting 1,000 restaurants by 2020. Hardcastle Restaurants, which runs McDonald’s in the south and west, plans to open up to 70 stores next year. It will be the franchisee’s biggest expansion in the past 15 years. McDonald’s also plans to invest ` 10 billion to boost growth. Most of the food chains are busy in innovating and customising their products. For instance, in order to boost revenue and offer different varieties to the tastes of various cross-sections of people, Domino’s Pizza is planning to customise its range of products. The company is taking initiatives to come up with a new assortment of diet pizzas for Indians, who are health-conscious

and intends to introduce different specialties in pizza for people residing in different parts, like North and South India. Further, the acceptance of fast food has grown faster as several players have well-understood the basic requirements of Indian food and served more vegetarians & selected nonvegetarian meal options (excludes pork and beef from their menu).

Franchise outlets On the strategic front, it has been found that the franchising concept in India is continuously rising, with the increase in the number of international players opening more franchise outlets in India. The increasing revenue figures from franchise outlets encourage the players to opt for the concept. As a result, many international fast food giants are opening up their franchise outlets in India to grab the huge untapped potential in a fast emerging market. In a recent development, Nando, South Africa-based Afro-Portuguese, global restaurant chain is starting up around 35 outlets by 2013 in various parts of India through the franchise route. The company expects to expand enormously in the northern parts of India.

menus. In addition to this, demand for customised menu options has also been a noticeable trend. Consumers prefer trying new add-ons to their fast food for experiencing varied flavours and tastes. Moreover, it has been observed that the Indian consumers have become more hygiene-conscious when it comes to eating outside, with nearly 66 per cent of them taking care of cleanliness while selecting food outlet. Health is also an important criterion for the selection; with nearly 22 per cent preferring to have food from outlets that offer healthy options. As the working-class population has less time to prepare an essential nutritious meal for themselves, they often prefer fast food like burger, French fries and stuffed chicken roll. Besides, on account of high exposure to media and improving education level, Indians are becoming more health-conscious and paying attention to hygiene, nutrition value



Varying consumer behaviour Talking about consumers, it has been a noticeable trend that food consumption pattern of urban Indian families has changed dramatically with times owing to the growing influence of Western culture. Indians have started dining out and moved on to accept different varieties of delicious food from the world. Further, studies indicate a radical change in the consumption patterns of Indian consumers, who have traditionally been known for their pricesensitiveness. Middle-class families as well as the youth prefer to have a burger worth ` 25 rather than that worth ` 50-75. This reveals that despite looking for taste and brand, consumers in India are still inclined to low-price


2014 Source: RNCOS

Figure 1: Fast food market (billion `), 2010 & 2014

21% 49%

Instant pastas & noodles




Source: RNCOS

Figure 2: Fast food market break-up by product (2010)

October 2011 | Modern Food Processing



Success ingredients The industry regulators need to take care of the following suggestive measures to present a remarkable position of India in the global fast food industry: R More emphasis should be laid down on the usage of bio-degradable products R The government should cut down the cost of environmentfriendly products in order to speed up the process R Development of proper infrastructure R Developing awareness on nutritional benefits of fast food among the masses

and health issues. As per a survey conducted in 2010, nearly 80 per cent of the fast food consumers expects the fast food owners to implement required measures for reducing the harmful impact of fast food. To tackle this issue, these owners have adopted innovative cooking styles, such as baking and grilling that retain the flavour of food and also require lesser quantity of oil. Besides, major retailers in this area are now providing all necessary information like ingredients, nutrition and fat contained on the product pack. These measures have helped Indian fast food consumers select healthy and nutritious meal as well as protect them from the dangerous effect of unhealthy fast food.

standards will make it mandatory for street food vendors to register with state health departments that are into policing hygiene. It requires the food authority to issue licenses to food vendors only after ensuring that their products are safe and hygienic. Vendors with products that are found unhygienic or unsafe will face monetary penalties. Moreover, userfriendly and IT-enabled licensing system will be created to improve governance and compliance. To try to ensure that India has the capacity to implement the new law, the government has increased the number of state laboratories for testing eatables and appointed more food safety officers to check food quality & hygiene instead of merely monitoring adulteration. Besides, the Indian government has also directed state governments to prohibit sales of fast food and carbonated drinks on school premises & check out all such items that lead to unhealthy eating from cafeteria within a 1,500 feet radius of schools. In addition, the country’s regulators have ordered food chains to provide product nutritional labelling at the time of sale, so that customers can know about what they are eating and what effect it can have on their health. This step is a result of various studies that have shown that a typical fast food has very high density that causes people to eat more than they usually require, causing people to fall ill with many health-related problems like obesity, diabetes and heart diseases.

Competition from local street vendors remains the biggest threat to the growth of the fast food industry in the country. There is an increase in raw materials cost and fuel charges, which is causing a lot of strain to the players in this segment. Lack of proper infrastructural facilities, with respect to roads and electricity, has also hampered the development of fast food market in India. Besides, the industry will have to tackle a number of roadblocks including the rising consumer concerns regarding obesity and health-consciousness to maintain the ongoing trend.

Shortfalls and remedies

Shushmul Maheshwari is the Chief Executive of RNCOS E-Services Pvt Ltd, a market research & information analysis company with global presence. He has spent more than 15 years working in the senior management teams of both, Indian and multinational companies. He has gained expertise in research & analysis field and actively participated in various national and international conferences & discussions organised by business & trade-related associations. Email:

On a fast track If the challenges are met with serious considerations, the Indian fast food industry is anticipated to achieve glorious milestones in the coming years. Increasing inclination of people to eat outside (restaurants) will be the major driving force behind the projected growth. Besides, healthy food options and low-price menu will also contribute to its growth, to attain a CAGR of around 33 per cent during 2010-2014. Moreover, continuous economic growth and improving employment situation will lead to higher personal expenditures on outside food by 2014. Fast food joints will also need to maintain their stance on pricing because the environment will remain extremely competitive. Hence, it is believed that the fast food industry will experience modest improvement in the coming years.

Government inventiveness As far as the role of government is concerned, various initiatives in the recent past have resulted in the entry of many international fast food retailers in the country. With the economic liberalisation in 1991, nearly all tariff and non-tariff barriers have been removed or minimised from the Indian boundary that has helped many retailers to enter the growing Indian fast food industry. As per the Food Safety and Standards Authority of India, the new rules and


India has witnessed a massive increase in the consumption of fast food over the past few years. Indeed, the country has come out as one of the rapidly growing fast food markets in the world. Although the country offers lucrative opportunities to new entrants due to rapid urbanisation and changing lifestyles, there still exist some roadblocks, which may hinder the exponential growth route of this industry in future.

Modern Food Processing | October 2011


Pest management in food industry

Critical check for curbing contamination

Basic pest control is an essential pre-requisite in the food safety programme. Unfortunately, manya-time it has been seen that there is no systematically written pest management & control programme and many tend to overlook its importance. Hence, measures need to be taken to overcome the problems caused by pests with due diligence.

Subhash Vaidya


ith safety and quality taking centrestage in the entire food chain, it is prudent to adopt prerequisites programmes (PRPs), which include universally accepted procedures to control the plant environment in the manufacturing facility. The programme includes the general requirements for manufacturers to achieve food safety. These check points are described below. Establishment: It should be away from environmentally polluted area, as contamination from air such as bad odour, harmful bacteria, dust, etc, might affect food products. Internal structure and fittings: Floors should be concrete, smooth etc, facilitating easy cleaning, and drains should be well-planned & structured so as to prevent water logging. Equipment design: Equipment used should be such that it allows easy cleaning, inspection and safe operation. Plumbing: It is essential to prevent crosscontamination, back siphoning, back flow leakage & condensation, and hence plumbing requirements need to be taken care of. Ventilation: Adequate ventilation is required to remove dust, moisture and gases in the plant environment. A filtered air positive pressure type system provides clean air and prevents recontamination on account of dust & dirt.


Modern Food Processing | October 2011

Lighting: There should be sufficient and adequate lighting for operation and should be covered with non-shattering & water tight covers. Hygiene: Every person coming into contact with food or working in the handling area at the premises should maintain personal hygiene. Employees must wear caps inside premises. Smoking, spitting should be strictly prohibited in the entire premises. Health statutes: Employees in the manufacturing, storage and dispatch department of the food unit should undergo frequent health check-ups every year. Those suffering from communicable diseases, or having open cuts, burns etc should not be allowed in the premises to avoid contamination through wounds. Pest control: This forms a crucial aspect as presence of any kind of pest may harm, directly or indirectly, the quality and safety of the product a company is handling. It is therefore, essential to prevent pests in premises or establishments by taking adequate care and precautions. Let’s look at some effective ways to get rid of pests by way of pest management and control programme.

Preventing pest contamination Most pest carry disease-causing organisms. For instance, though cockroaches have not been identified as main cause of any particular


epidemic, they are known to be carriers of Salmonella bacteria and other viruses. Another example is that of flies; a single fly is estimated to carry 3.6 million bacteria. Cockroaches: There are different types of cockroaches seen in a commercial establishment and identifying the particular type of cockroaches is often helpful in determining the control of it. Getting rid of cockroaches is not easy but possible. It is important to keep the whole facility clean, with special consideration to hard-to-reach corners and premises near food equipment. Garbage should be removed immediately, as well as any crumbs or scrap of food as early as possible. Cockroaches become inactive below 4oC, and therefore major ingredients can be stored at this temperature. It is vital to fill all the cracks in floors and walls with suitable material as well as ensure that food is stored away from walls. Unsanitary conditions in lavatories and toilet areas will also attract cockroaches. Good ventilation is mandatory in store room and food service area, as cockroaches can thrive in moist and poorly ventilated areas. It is essential to check their presence in the food serving area by examining incoming cartons, boxes or any other means of food supply chain. Flies: These can transmit diseases including typhoid, dysentery, diarrhoea etc. In order to keep flies away from food, it is necessary to prevent their entry into food processing area, to begin with. For this, it is important to follow proper cleaning procedures and remove the waste promptly; use screen on all outside doors, windows. While receiving supplies or raw materials, leave doors and screens open for the shortest possible time. The use of air curtains may be helpful. Elimination of breeding sites is a key to fly control. Garbage should be removed frequently. Electrocution traps with fluorescent lights are effective in reducing insect infestation. Dead flies should be removed from traps at regular intervals. Insecticide sprays are used frequently to control cockroaches and flies.

Other pests Rodents cause economic loss to the establishment and even to country by contaminating food. They can also lead to structural damage of property and fire caused by gnawing electrical wires. In addition, they also pose serious health hazards. The first step to prevent their invasion is through blocking all possible ways to enter. Improper fitting doors and weak masonry around external pipes provide easy access for rodents. Vents and basement windows must be covered with screens as should basement and other floor drains. Rats build nests in crowded storage rooms, in areas where garbage is placed and

October 2011 | Modern Food Processing



Achieving food safety The Hazards Analysis Critical Control Point (HACCP) has become synonymous with food safety. It is worldwide recognised systematic and preventive approach that addresses biological, chemical and physical hazards through prevention rather than through product inspection and testing. The HACCP system, as it applies to food safety management, uses the approach of food safety management, of controlling critical points in food handling to prevent food safety problems. The system is science-based and systematic that identifies specific hazards and measures for their control, to ensure food safety. HACCP is based on prevention and reduces the reliance on end-product testing.

along walls & under boards, crates or any such refuse. It is essential to eliminate rodent hiding places on or near the premises. Food sources for rodent can be reduced by careful storage and proper cleaning, ie spills need to cleaned up immediately; floors be swept regularly and garbage removed from premises. The raw material supplies in bags, containers etc should be stored properly and covered as well. The best way to control rats and mice is to make the environment unsuitable for them. The use of traps is a slow but safe method of killing rats and mice. Rodenticide can be used in food

processing plants and should be placed in secure tamper-proof stations and restricted to areas where food is not prepared and processed. Birds also can be a nuisance and be termed as pests. Birds such as sparrow, pigeon leave droppings that sometimes carry fungi capable of infecting human beings. They themselves may be carriers of organisms that cause diseases. Any bird population can be effectively controlled. Good sanitary practices will keep birds away from the property. Screens should be installed on windows. If these measures fail, more direct techniques are available. However, legality of any such control methods should be checked in advance, with local authorities. Trapping is usually an acceptable method of bird control.

The effective programme Pests pose major threats to the food manufacturing facility. However, pest control is possible by implementing a protective programme for stopping the pest from threatening the safety and quality of food products. Pest control programme should constitute a major part of the plant’s food safety systems. Even small food processors must decide whether to maintain a pest control programme themselves or contract professional pest control companies. An effective programme can be developed inhouse, if the processor has a thorough understanding on how to control pests. The programme should include the following:


Modern Food Processing | October 2011

Pest control procedure: The written procedure should be detailed out and should include frequency of action undertaken to control each type of pest. Record-keeping: This comprises documentation of each performed activity. The records should be perfect & updated, and include inspection of evidence of pest in each department of food processing facility. Deviations: Presence of pest is sometimes a subjective problem and it requires expertise. For example, periodical presence of cockroaches under a trashcan may be accepted but finding many cockroaches would be a deviation. So, a deviation has occurred when an allowable limit has been exceeded. Corrective actions: These are written steps in the action plan that will be performed, if there is a deviation from pest control programme. Verification and validation: This includes written scientific evidence that the procedures laid down are effective for controlling pest.

In total control Pest management is challenging in the food processing activity. The different types of pests continue to be a menace to the food manufacturers as they are carriers of food-borne illness and contaminate foodstuff. In order to guard the establishment against pests, companies need to prevent these from entering into an establishment and eliminate their breeding/hiding places, and other sources such as food, water, garbage etc that attract them by undertaking proper housekeeping measures, thereby ensuring that the food safety objectives are achieved. Subhash Vaidya is a Senior Consultant for food, HACCP & ISO 22000 food safety management system. He is also a Consultant for the dairy industry. Email:

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Food traceability system

Ensuring efficiency from farm to fork Food traceability system holds the key to reliably ensure food safety at all the stages of the supply chain. It involves monitoring the handling activities, maintaining the records and processing details that accord as food ingredients travel all the way from farm to plate.

Arvind Sinha


ood contamination has become a rampant issue today, adversely affecting the health of people and even resulting in the death of many. And often, it is difficult to find out the source and circumstances of contamination. Moreover, several manufacturers are hesitant to spend huge amounts of money on traceability of servicing and solutions. There is also uncertainty about the traceability acceptability by the average food industry. However, with rising food safety concerns and strict enforcement of new regulations pertaining to this in the EU, the US and some other countries, there is a greater focus on traceability now. Generally, people have many questions while buying food products regarding its origin, contents, freshness, expiry date and whether it is organic, among others. Appropriate answers to all these queries can only come through the proper implementation of the traceability concept.

Understanding traceability International Organization for Standardization (ISO), which develops voluntary international standards for products and services, defines traceability as the ability to trace the history, application, or location of that which is under consideration. This definition seems broad.


Modern Food Processing | October 2011

It does not specify a standard measurement for that which is under consideration (a grain of wheat or a truckload), a standard location size (field, farm or country), a list of processes that must be identified (pesticide applications or animal welfare) or a standard identification technology (paperwork or computerisation). It does not specify that a hamburger be traceable to the cow or that the wheat in a loaf of bread be traceable to the field. It does not specify what type of system is necessary, say for instance, preserving the identity of tofu-quality soyabeans; controlling the quality of grain used in a particular cereal or guaranteeing correct payments to farmers for different grades of apples. The definition of traceability is necessarily broad because food is a complex product and traceability is a tool for achieving a number of different objectives. As a result, no traceability system is absolute. Even a hypothetical system for tracking beef – wherein consumers can scan their packet of beef at the checkout counter and access the animal’s date and location of birth, lineage, vaccination records, and use of mammalian protein supplements – is incomplete. This system does not provide traceability with respect to bacterial control in the barn, use of genetically engineered feed or animal welfare attributes.


The requirements of traceability can be on the basis of safety, efficiencies (mainly supply chain), brand image and record-keeping. Safety: Traceability can definitely help assure the quality and safety of food supply chain, organise rapid recalls and pinpoint major causes of contamination. Supply chain efficiencies: Once traceability systems are in place, companies can maintain the most reliable data, historic data about timings, handling conditions, flow of goods. This can help identify weakness of storage systems, issues related to excessive processing and various other processing parameters, etc. Brand image and record-keeping: Proper implementation of traceability guarantees significant support to the brand, as customers will pay higher premium and cost for products, where the records are properly maintained and easily accessible so that companies can provide solutions to problems as and when they arise.

commodities such as wheat, corn, soyabean and meat. Increasingly, the industry is tailoring goods and services to meet the tastes and preferences of various groups of consumers. Consumers easily spot some of these new attributes – green ketchup is hard to miss. However, other innovations involve and attribute characteristics that consumers cannot discern even after consuming the product. Consumers cannot, for example, taste or otherwise distinguish between conventional corn oil and oil made from genetically engineered (GE) corn.

Traceability and precision

Record-keeping at transformation’s point

It is important to decide at what points information can be collected in the supply chains, what type of information should be collected and at what level & how long it should be stored. These are important aspects and should not be ignored under any circumstances. Attempts should be made to gather as much information as possible. For example, a can of cooking oil requires collection of information at processing plant at various certification stations, and if possible, information can be collected at the farm level from where raw materials have arrived in the processing plant. However, the amount and type of information to be collected and recorded will depend upon the requirements of regulations, retailers’ mandates, customer needs and local regulations.

Innovation in food products The US food industry is a powerhouse producer of homogeneous bulk

The definition of traceability is necessarily broad because food is a complex product and traceability is a tool for achieving a number of different objectives. As a result, no traceability system is absolute.

Link through record-keeping system is required in the supply chain where mixing, blending or use of raw ingredients or packing of individual units (cans) takes place. These systems record further details such as loads and batches used to produce each output item. This enables tracking of finished products back to the origin such as farm, field and country of origin. However, if mixing and blending is undertaken at many points in the chain by various companies and organisations, then tracking becomes time-consuming, and in few cases impossible. These issues can be reduced by use of network platforms (contract manufacturing, Internet-based services across multiple companies in the chain, etc). However, with changing times, several companies are involving systems to ensure better and more effective traceability, which helps

handle consumer complaints effectively, resulting in lesser financial outgo.

Government’s role The government may also consider mandating traceability to increase food safety, but this may impose inefficiencies on the already efficient private traceability systems. The widespread voluntary adoption of traceability complicates the application of a centralised system because firms have developed so many different approaches and systems of tracking. If mandatory systems do not allow for variations in traceability systems, they are likely to end up forcing firms to make adjustments to already efficient systems or creating parallel systems. Other policy options give firms incentives to strengthen their safety and traceability systems without requiring any specific process for achieving these objectives. For example, standards for mock recall speed (in which firms must prove that they can locate and remove all hypothetically contaminated food from the food supply chain within a certain amount of time) give firms the freedom to develop efficient traceback systems while ensuring that such systems satisfy social objectives.

Strengthening food safety system Policy aimed at increasing the cost of distributing unsafe foods, such as fines or plant closures, or policies that increase the probability of tracking unsafe food producers, such as increased safety testing or food-borne illness surveillance, will also provide firms with incentives to strengthen their traceability systems. When the cost of distributing unsafe food goes up, so does the benefits of traceability systems. Arvind Sinha is the CEO & Chief Advisor at Business Advisors Group. With more than 30 years of experience, he has worked with many companies in India & overseas. Email:

October 2011 | Modern Food Processing



Greenfield brewery

S‘mashing’ technology for the best brew As part of its ‘Multi-Brewery Project’, SABMiller Africa, in conjunction with Krones, in 2009, erected three greenfield breweries in Africa – in Luanda (Angola); Mbeya (Tanzania) and Nampula (Mozambique). The consignments that Krones delivered to Nampula and Mbeya included the first complete tank farms produced in-house, which had only recently been added to the product portfolio.

Courtesy: Krones AG

Norbert Hampl


ozambique has been experiencing an upturn in the economy over the last few years. Since the early 1990s, the country’s economy has boasted impressive growth rates of between 6 and 13 per cent. The steady economic growth and improving investment climate in Mozambique offer a plethora of opportunities to the alcoholic beverages industry. Here, beer is the quintessential alcoholic beverage. It is drunk almost exclusively for out-of-the-home consumption, serving to facilitate communication and convivial socialising. And with rise in income

Greenfield project for 4,30,000 hectolitre The brewery produces and bottles four beer brands 2M, Manica, Laurentina Preta and Raiz. The 2M and Laurentina Preta brands are also filled in kegs. At a later juncture, it will also be possible to brew SABMiller’s South African brands, like Castle Lager or Carling Black Label, here if need be. The greenfield project has been dimensioned for an annual output of 4,30,000 hectolitre, and employs around 100 people in the production operation. In the final stage of completion, this capacity can be doubled.


Modern Food Processing | October 2011

levels, beer is gaining popularity in catering outlets, at a price of about 30 meticais or 80 Eurocents a bottle, thereby offering a definite growth market for SABMiller Africa. Cervejas de Moçambique came into being in 1995 when SAB purchased two breweries: 2M, in the capital of Maputo in the country’s south, and Manica in Beira in the centre, within the framework of the government’s privatisation thrust. In 2005, SAB additionally took over the country’s third brewery, Laurentina, which had originally been bought by a consortium comprising Guinness and BGI, closed it down later, but continued to use the brand. In early 2008, Cervejas de Moçambique decided to build a third brewing facility, located in the country’s north, at Nampula, which is where most of Mozambique’s people live. “Overall, Mozambique’s prospects for the future are good,” believed Gastáo José Cuembelo, Plant Manager, at the Nampula facility.

New brewing facility In November 2008, the new brewing facility had taken shape ten kilometre outside Nampula.


SABMiller Africa placed the orders for building erection, the water treatment unit and the wastewater treatment facility separately, while Krones was responsible for the entire process engineering, filling and packaging technology, plus media supply. What was premiered here on this site was the first cylindro-conical fermentation and storage tanks built by Krones in-house. Fifteen fermentation and storage tanks, with gross capacities of between 800 and 2,000 hectolitre, had been completely manufactured in Neutraubling, TĂœV-tested in the factory, passivated and cleaned.

A Steinecker brewhouse for the first time The brewhouse and the filtration system, plus all the process engineering’s peripherals, were being erected in parallel. The industrial-scale brewhouse features a mash tun, a cereal cooker, a Pegasus lauter tun, a product tank,

The cellar zone, with its outdoor cylindro-conical fermentation tanks Courtesy: Krones AG

a Stromboli wort copper with vapour condenser, an energy-storage tank, plus a classical whirlpool. This is the first brewhouse from Steinecker installed in what are now three breweries being operated by Cervejas de Moçambique. It is supplied by four malt silos, each with a capacity of 250 tonne, from where the malt is passed to a Variomill

wet mill. The facility takes delivery of the malt in containers, which are lifted by a crane system and emptied. A technology that SABMiller has only recently introduced in Africa, but it provides several advantages. Firstly, container sea freight costs are about ten per cent less than the freight for bulk goods, and secondly both handling &

October 2011 | Modern Food Processing



logistics are much easier to cope with. In addition to automatic malt and grist supply, there is an option for manually feeding in special malts and sugar.

Premiere for the twin flow system Directly downstream of the brewhouse (in the same building) is the cellar zone, with its outdoor cylindroconical fermentation tanks, the yeast propagator and the waste yeast treatment system with autolysis, plus the CIP system. In the adjacent filter cellar, SABMiller is for the first time using a diatomite candle filter with the Twin Flow System (TFS) in one of its African breweries. The TFS filter, with a diameter of 1.20 metre and 1,800-millimetre-long candles, is in semi-automatic design for a filtration output of 150 hectolitre an hour. This room also houses the system for blending with deaerated water, a carbonator, two beer freezers and two trap filters. A Steinecker CO2 recovery system, the bright-beer-tank system and the mash liquor tanks were all of them likewise installed by Krones. The scope of delivery furthermore included the cooling system, steam and compressed-air supply, plus the power generators. A Botec F1 system handles control of the brewhouse and the cellars. The end of October

2009 saw Cervejas de Moçambique produce its first brew at the Nampula brewery.

Beer bottling line featuring state-of-the-art technology The bottling line started operation just a little later; it has been designed as a returnables line rated at 24,000 - 550-ml bottles an hour. At the same time, however, it has also been prepared to handle 330-millilitre nonreturnable bottles, which are later to be packed in 12-bottle plastic crates as are indeed the returnables. For this purpose, Cervejas de Moçambique had the dry end automated as well, featuring a Smartpac unpacker and packer, depalletiser & palletiser. The bottles are cleaned in a Lavatec bottle washer, and the crates in a crate washer. A classical Mecafill VKPV beer filler ensures filling results of outstanding quality. Product safety, accurate fill level and correct position of the cold-glue labels are guaranteed by a Linatronic empty-bottle inspector and two Checkmats, with a Sander Hansen Shield pasteuriser providing the requisite shelf-life for the brewery’s products. All in all, this is a beer bottling line fitted with state-of-the-art technology. “Krones’ technology is really good stuff; we are happy with what we

The industrial-scale brewhouse features a mash tun, a cereal cooker, a Pegasus lauter tun, a product tank, a Stromboli wort copper with vapour condenser, an energy-storage tank, plus a classical whirlpool Courtesy: Krones AG


Modern Food Processing | October 2011

A Botec F1 system handles control of the brewhouse and the cellars Courtesy: Krones AG

have got. What was beneficial for our staff was the on-site training provided by the Krones Academy people from the LCS Centre in South Africa here on our premises,” said Cuembelo. For all three new breweries of the MultiBrewery Project in Angola, Tanzania and Mozambique, SABMiller has also concluded maintenance agreements with Krones, assuring high line availability levels. “In view of the short time from order placement to commissioning, of roughly 12 months, and even under sometimes less-than-easy African conditions, this was a highly respectable installation job that Krones provided here, and through relatively trouble-free co-operation,” asserted Ian Rathbone, Project Manager, SABMiller, who was responsible for the entire brewery construction job. The new Nampula brewery has been prepared for a Mozambique with larger GDP and a populace with a higher propensity to consume. Norbert Hampl is the Account Manager at Krones Email:

Key AG.


Foodpro 2011

SOURCING forum for business NEEDS Through an array of equipment and at Foodpro 2011, the Confederation of intends to offer trade solutions and a marketing processing industry to grow their business. It aims to access to new markets, customers, retailers and distributors.


ith change in food habits of consumers, a lot of positive traction has happened in the food industry in recent times. Some of these include emergence of organised retail as a true force; integration of poultry chain; value-additions in dairy sector; changes in government regulations; and explosion of food products & services among other things. These developments have led to the rise in demand for state-of-the-art equipment and technology among food processors. In its quest to help meet the demand for food processing technologies & machinery, CII is organising the 9th edition of Foodpro from October 21-23, 2011, at Chennai Trade Centre, Chennai. This biennial food processing and technology trade fair will focus on the current trends in this industry and innovations, which will be reflected in the products exhibited and the concurrent events. “Foodpro offers the platform for interface between the food technology sector and the food industry. With its range extending across raw materials and processes, it meets the market requirements for the highest demands in food processing,” states a press release from CII.

Bridging gap

attracted more than 22,106 business/trade visitors from across the country. More than 250 delegates participated in the conference representing CEOs, industry leaders & senior executives of leading companies of processed & packaged foods, fresh produce exporters, retail chains and government agencies. This year the organiser is expecting a much better response. “The objective of Foodpro is to create more awareness on the latest developments and new technologies available for the food processing industry. The event aims to create market linkages & offer a business platform through the exhibition. It will offer the food industry a networking platform to explore & evaluate competitive suppliers. Companies are likely to showcase the widest range of equipment, products and solutions in food processing industry at the exhibition,” according to the CII release. Through the conference, the organiser aims at addressing certain key issues and charting a roadmap for taking the food processing industry to the next level. Industry leaders and decision-makers are expected to deliberate upon the growth prospects of the food processing industry, and how to make India a sourcing hub for the global food industry.

The last edition of Foodpro, which was held in 2009, witnessed participation from 158 exhibitors and

Reliable partner

Highlights R Three-day exhibition on processing, packaging and technology R 160+ exhibitors, 5,000+ business visitors, 25,000+ trade visitors R One-day conference on food processing and technology R Seminar and workshop on technology, food safety & hygiene R Live demonstrations

technology displayed Indian Industry (CII) platform for the food provide the industry

As the food sector continues to rely heavily on technology, it is important that it keeps itself abreast about the new developments, which are crucial to its growth. Foodpro 2011 seems to provide this opportunity because of its crossover concept covering everything from manufacturing and processing of foods, to packaging, storage and retailing with a process orientation and cross-sector approach.

October 2011 | Modern Food Processing



National AHMEDABAD: Gujarat, Oct 14-17, 2011, Gujarat University Exhibition Hall PUNE: Maharashtra, Nov 18-21, 2011, Auto Cluster Exhibition Centre CHENNAI: Tamil Nadu, Dec 8-11, 2011, Chennai Trade Centre INDORE: Madhya Pradesh, Jan 6-9, 2012, Poddar Plaza, Nr Gandhi Hall AURANGABAD: Maharashtra, Feb 17-20, 2012, Garware Stadium 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, 1st Floor, J K Sawant Marg, Dadar (W), Mumbai 400 028. • Tel: 022 3003 4651 • Fax: 022 3003 4499 • Email:

Foodpro 2011 Exhibition covering manufacturing & processing, packaging, storage and retailing of foods; October 21-23, 2011; at Chennai Trade Centre, Chennai For details contact: CII - Southern Region Business Fairs Division No 98/1, Velachery Main Road, Guindy Chennai 600 032 Tel: 044-4244 4555 Fax: 044-4244 4510 Email:

BioFach India 2011 An exhibition for organic food; November 10-12, 2011; in Bengaluru For details contact: Ruby Vatcha Representative, Nuernberg Trade Fairs Indo-German Chamber of Commerce Maker Tower E, 1st Floor Cuffe Parade, Mumbai 400 005 Tel: 022-6665 2130 Fax: 022-6665 2120 Email:

Annapoorna - World of Food India 2011 An international exhibition and conference for the food and beverage industry; November 16-18, 2011; at Bombay Exhibition Centre, Mumbai For details contact: Trade Fair Secretariat, FICCI Federation House, Tansen Marg New Delhi 110 001 Tel: 011-2373 8760-70 Fax: 011-3091 0411 Email:

Poultry India 2011 Exhibition for livestock and poultry industries; November 23-25, 2011; at HITEX, Hyderabad


For details contact: Indian Poultry Equipment Manufacturers’ Association (IPEMA) E-36, ‘D’ Road, MIDC, Satpur Nashik 422 007 Mob: 098220 94653 Email:

India Converting Show 2011 Exhibition aimed at package converters, will showcase latest trends in packaging technologies; November 23-26, 2011; at Bombay Exhibition Centre, Mumbai For details contact: Pvt Ltd International Infotech Park Vashi, Navi Mumbai 400 705 Tel: 022-2781 2093, Fax: 022-2781 2578 Email:

IFDE India 2011 A food & drink international exhibition; December 01-03, 2011; at Pragati Maidan, New Delhi For details contact: Tarsus Group Plc Metro Building, 1 Butterwick London, W6 8DL, The UK Tel: +44 (0) 20 8846 2700 Fax: +44 (0) 20 8846 2801 Email:

Sweet & SnackTec India 2011 A specialised event for sweet, snack and confectionery processing industry will be held concurrently with Dairy Universe India (an expo for the dairy industry); December 06-08, 2011; at Bombay Exhibition Centre, Mumbai For details contact: Koelnmesse YA Tradefair Pvt Ltd 501/502, Kemp Plaza, Mind Space Chincholi Bunder Ext, Off. Link Road Malad (W), Mumbai 400 064 Tel: 022-4210 7801-11

Modern Food Processing | October 2011

Fax: 022-4003 4433 Email:

India Packaging Show 2011 The show aims to bring together the worldwide manufacturers and providers of machinery, materials and services for food, pharma and packaging industry from India and neighbouring countries; December 07-10, 2011; at NSIC Exhibition Centre, Okhla Industrial Estate, Delhi For details contact: Pvt Ltd International Infotech Park Vashi, Navi Mumbai 400 705 Tel: 022-2781 2093, Fax: 022-2781 2578 Email:

VIV India 2012 International trade fair for intensive animal production and processing; February 22-24, 2012; Bangalore International Exhibition Centre (BIEC) For details contact: VNU Exhibitions Europe Jaarbeursplein 6 NL- 3521 AL Utrecht The Netherlands Tel: +31 (0)30 - 295 2700 Fax: +31 (0)30 - 295 2701 Email:

Food & Bev Tech 2012 International exhibition & conference for the food and beverage processing industry; April 25-27, 2012; at Bombay Exhibition Centre, Mumbai For details contact: Saurabh Rajurkar, CII (WR) 105, Kakad Chambers 1st Floor, 132, Dr A B Road Worli, Mumbai 400 018 Tel: 022-2493 1790, Extn 440 Fax: 022-2493 9463, 2494 5831 Email:

International Foodtec India 2012 An international exhibition on food processing and packaging technology; September 11-13, 2012; at Bombay Exhibition Centre, Mumbai For details contact: G Vamshidhar Koelnmesse YA Tradefair Pvt Ltd 1st Floor, 6-3-885/7/B Somajiguda Circle, Hyderabad 500 082 Tel: 040-6559 4411 Fax: 040-6668 4433 Email:


International ANUGA 2011


One of the leading exhibitions for processed foods and technology; October 08-12, 2011; at Exhibition Centre Cologne, Germany

Exhibition for agricultural machinery and equipment; November15-19, 2011; at the Exhibition Grounds Hanover, Germany

For details contact: Koelnmesse GmbH Messeplatz 1, 50679 Köln, Germany Tel: +49 221 821-0 Fax: +49 221 821-2574 Email:

For details contact: Exhibitions Department Eschborner Landstr. 122 D-60489 Frankfurt/M. Tel: +49(0)69 24 788-0 Fax: +49(0)69 24 788-113 Email:

WINE FOR ASIA 2011 One of the most comprehensive wine exhibitions in Asia; October 27-28, 2011; at Suntec, Singapore

SIMEI 2011 An enological and bottling equipment exhibition; November 22-26, 2011; at Fiera Milano City, Milan, Italy

For details contact: MP Wine Resources Pte Ltd 20 Kallang Avenue Level 2 Pico Creative Centre, Singapore 339411 Tel: + 65 6297 2822 Fax: + 65 6296 2670 Email:

For details contact: Ente Mostre Enologiche (EME) Via San Vittore al Teatro 3 20123 Milano, Italy Tel: +39 02 7222281, Fax: +39 02 866226 Email:

China Foodtech 2011

DDTE 2011

Exhibition for the food processing and packaging machinery; November 02-04, 2011; at China International Exhibition Centre (CIEC), Beijing

The Dubai Drink Technology Expo (DDTE) will showcase latest processing & packaging systems, light machinery, equipment and technology for beverages; November 29-December 01, 2011; at Dubai International Exhibition Centre, UAE

For details contact: CIEC Chaoyang District Beijing 100028, China Tel: +86 10 8460 0335 Fax: +86 10 8460 0325 Email:

Chocolate Show-New York 2011 International event on chocolates which will display diverse array of fine chocolates and chocolate inspired products; November 10-13, 2011; at the Metropolitan Pavilion, New York, US For details contact: Event International, Inc 34 E. 38th Street. Suite 4A New York, NY 10016, The US Tel: +1 866 246-2692 Fax: +1 212 889-5113 Email:

For details contact: Index (Conferences and Exhibitions Organisation Est) P O Box 13636, Dubai, The UAE Tel: +971 4 3624717, Fax: +971 4 3624718 Email:

SIFSE 2011 The Shanghai International Fisheries & Seafood Expo (SIFSE) for fish processing industry; December 08-10, 2011; at Shanghai Everbright Convention & Exhibition Center, China For details contact: Shanghai Gehua Exhibition Service Rm.1206-1208, Xin’an Building No. 99 Tianzhou Rd Shanghai, 200233, China

Tel: +86-21-54451166 Fax: +86-21-54451968 Email:

Boston Wine Expo 2012 An event featuring latest developments on wine, January 21-22, 2012; Seaport World Trade Center, Boston, the US For details contact: Ed Hurley, ResourcePlus Shows & Events 200 Seaport Blvd., Suite 50 Boston MA 02210, The US Tel: +617-385-5214 Fax: +617-385-5166 Email:

ISM International sweets and biscuits fair; January 29-February 01, 2012; at Exhibition Centre Cologne, Germany For details contact: Koelnmesse GmbH Messeplatz 1, 50679 Köln, Germany Tel: +49 221 821-0, Fax: +49 221 821-2574 Email:

Tea & Coffee World Cup, Europe 2012 Exhibition and symposium for tea and coffee industries which bring buying community-distributors, wholesalers, manufacturers and suppliers under one roof; March 25-27, 2012; at Reed Messe Wien, Vienna, Austria For details contact: Frank B Schutze Tel: +49-30-645-7212 Fax: +49-30-6409-1350 Email:

Sea Food Processing America 2012 An international event on seafood and allied industries; March 11-13, 2012, Boston Convention and Exhibition Centre, Boston, the US For details contact: Diversified Business Communications 121 Free Street, Portland, The US Tel: +1 207 842-5500 Fax: +1 207 842-5503 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

October 2011 | Modern Food Processing



India Foodex 2011

A ONE-STOP TECHNOLOGY SOLUTION PROVIDER Hank Van Duijn along with Sadhna Khanna, Under Secretary (Horticulture), Ministry of Agriculture, at the inauguration ceremony

Delegates enquiring about products displayed at the stalls


he sprawling Palace Grounds in Bengaluru burst into life as eminent business executives, scientists, researchers, innovators, leaders, farmers, students and general visitors from across the country and abroad visited India Foodex 2011 and GrainTech India 2011. The theme of the three-day long exhibition-cum-international conference, organised by Media Today Pvt Ltd, held from September 9 to 11, 2011, was ‘farm-to-fork’. Media Today Pvt Ltd is one of India’s leading agro-trade events and publication groups. The exhibition was inaugurated by Hank Van Duijn, Counsellor of Agriculture, the Netherlands. Delegates from 18 nations were present on the occasion. An added attraction of the event was a concurrent exhibition-cum-conference – DairyTech India 2011.

Trade delegations The show saw the presence of a strong contingent of trade delegations comprising leading names like Food Tech Holland (leaders in food processing), Tolsma (wellknown player in storage solutions), Kiremco (leading potato processing technology firm), Capway (leaders in bread production and bakery


Modern Food Processing | October 2011

India Foodex 2011 provided the much-needed momentum to the agriculture sector by bringing in people associated with it under one platform. The three-day event saw many innovative technologies that could usher in a new era for this sector in India. A report…

lines), MPS (major player in meat processing), Metaflex (experts of building conditioned rooms for all kinds of storage), RBK Group (experts of automation in food processing) and about 20 other companies specialising in various domains.

Event at a glance India Foodex 2011 attracted a slew of food manufacturers, technology providers and traders from allied sectors like packaging, processing and supply chain industry from India and abroad. Countries like the Netherlands, China, France, Sri Lanka, the US, UK, UAE, among others participated at this international agrofood expo. Some of the leading Indian companies also put up an impressive display of their products. Concurrent international conferences saw a number of distinguished speakers touch upon different aspects of agriculture. The event had a new attraction – DairyTech India 2011 – concurrent event-cum-conference. This expo served as a meeting place for the ‘who is who’ of the dairy sector and rendered opportunities for joint ventures. It was an attempt to bring dairy, livestock, technology, and allied sectors under one roof.


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 ‘threein-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 India firm provides chocolate manufacturing and snack extrusion technology with machinery. 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 increase business potential in bigger markets both locally and abroad. Areas of application It is useful in food processing industries 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 very easyto-use and makes high quality food products. It also offers ice making machines. Areas of application Food processing, agro-based industries Forms of transfer Consultancy, Equipment Supply, Turnkey

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 industries Forms of transfer Consultancy, subcontracting, joint venture, technical services, capacity building, technology licensing, equipment supply, turnkey, others

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 Food processing industry, agro-based industry Forms of transfer Technology licensing

Share Your Technology Propositions The mission of Modern Food Processing is to spread the technology culture. We offer you an opportunity to participate in this endeavour by publishing the best technology ideas. Technology developers/sellers are invited to furnish the techno-commercial details (with environmental benefits, if any) for publication in the Technology Transfer column of Modern Food Processing. R&D organisations, technical consultancy organisations and individuals assisting small and medium enterprises may send the relevant literature, indicating the scope & services and the areas of specification. Contact: 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 z Fax: 022-3003 4499 z Email:


Modern Food Processing | October 2011


Technology Requested Coconut milk beverage

Food preservation

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

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

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

Fruit drinks-doy pack 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. Areas of application Food processing industry Forms of transfer Others

Rice husk ash to silica precipitates 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

Spice grinding and processing plant 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 has an abundant supply of coconuts and plans to set up a coconut oil production line with technical cooperation from technology providers. Areas of application Food processing industry Forms of transfer Others

Xylitol technology A company based in Thailand is seeking the technology for producing gum by utilising maize-waste. Areas of application Food industry Forms of transfer Others

Information courtesy: Dr Krishnan S Raghavan, In-Charge, Technology Transfer Services Group, United Nations - Asian and Pacific Centre for Transfer of Technology (APCTT), APCTT Building , C-2, Qutab Institutional Area, New Delhi 110 016 Tel: 011 - 2696 6509, Fax: 011 - 2685 6274, Email:, Website: 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.

October 2011 | Modern Food Processing



Nutraceutical beverages: Chemistry, nutrition and health effects Edited by : Fereidoon Shahidi and Deepthi K Weerasinghe Price : ` 8,600

In these days of growing health-consciousness, majority of the launches in the food & beverage sector are happening on the ‘health’ platform. Thus, knowledge of relevant food science and technology acquires utmost importance. This book provides comprehensive coverage of topics to augment successful new product development in the area of nutraceutical beverages. It covers chemistry and biochemical interactions of natural sources like berries, citrus fruits as well as certain vegetables. It also elaborates on the quality control issues as well as flavour compounds naturally present. There are sections dedicated exclusively for milk, wine, beer, tea, coffee and cocoa processing. New areas like soy processing are also covered. This book is apt for food science researchers as well as students enrolled in food technology courses.

Bioactive components in milk and dairy products Edited by : Young W Park Price : ` 11,100 Although bioactive compounds in dairy products have been extensively researched, very little has been actually compiled for reference. Also, relevant information regarding areas of bioactive and nutraceutical compounds in bovine and other mammalian species are non-existent. This book thus acquires status of specialty providing unique coverage of scientific data, which can be extremely useful for R&D in the dairy industry. It presents information on bioactive compounds and their analytical isolation methods in manufactured dairy products. This book is aimed at food scientists, dairy manufacturers, nutritionists, biotechnologists as well as medical and health professionals.

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 | October 2011


Junction boxes Katlax Enterprises has announced the launch of its 4, 6 & 8 I/O junction boxes (wireless, MODBUS, wired connection & connector version). The 8 I/O junction box units transfer status of 8 input devices as well as activate 8 output devices through X’bee wireless communication. They have transmission ranging from 50 to 60 meters for indoor application and 1.2 km for outdoor application. The working band of frequency is 2.4 GHz. These accept 24 V DC as a supply voltage. The junction boxes have a very wide application in the field of machine-to-machine communication. They can work in mesh topology or point-to-point topology. Key features include: collect status of each sensor, actuator (input/output) connected to 8 I/O junction box and transmits it to the master (controller) through wireless communication. These modern devices are useful for pharmaceutical industry, CNC machinery, textile machinery, food processing industry (all automation applications) and many more. Katlax Enterprises Pvt Ltd Gandhinagar - Gujarat Tel: 02764-286784, Fax: 02764–286793 Mob: 097245 06614 Email:

Wiped film evaporators Alpen wiped film evaporators offered by alpha Process Engineers are designed to meet applications specially catering to the needs of chemicals, drugs & pharmaceuticals, food processing (including oil extraction), plastics, etc. Applications of these evaporators also include vacuum distilling of waxes, oils, fatty acids and vitamins at pressures in the region of 0.05 to 0.2 Torr. The wiped film evaporators are ideally suited to meet objectives, like vacuum distillation of heat sensitive materials & viscous materials; evaporation of organic compounds (like solvents in solvent recovery); de-colourising and de-odourising of materials of medium & high molecular weights; concentrating solids in solution (like in food industry); and purification of drugs. Technical specifications include: material of construction: stainless steel; operating temperature: up to 300°C; operating pressure: full vacuum to atmospheric; capacities offered: up to 15 sq mts evap surface area; delivery period: 3-6 months; and process: liquid-liquid & partial solid-liquid separation. Alpha Process Engineers Chennai - Tamil Nadu Tel: 044-2811 1351, Fax: 044-2811 2371 Email:

October 2011 | Modern Food Processing



Evaporative condensers

Candy wrapping machines

IC Ice Make Refrigeration offers low cost and easy to maintain evaporative condensers that feature heavy-duty construction with Z500 HDGS/SS-304g sheet material, coil according to European pressure equipment directive 97/23/EC, etc. The water distribution system has SS/galvanised spray header & branches and has grommetted for easy maintenance. Polypropylene non-clog spray nozzles come with large orifice. The drift eliminators incorporate three distinct changes in airdirection to reduce drift loss significantly. These are assembled in easy-to-handle sections, which can be removed for access to the equipment interior. The fan drive system comes with direct drive, V-belt drive, heavy-duty bearings and fan motor. Water spray pump consists of closed coupled, bronze fitted centrifugal pump with totally enclosed fan cooled (TEFC) motor. The anti-vortex design of the water strainer prevents water entrainment.

Bosch Packaging India brings an uncompromising all-inclusive reliable and medium speed candy wrapping machines (model BVK1200) for highest efficiency. These machines with their wide range of packaging solutions are suited for a variety of packaging needs, styles and budgets aiming to cater to the increasingly customised and market-driven demands of the confectionery packaging industry. The machines feature a large feeding disc for gentle product handling and for ensuring a reliable product infeed even at 1200 pcs/min. They can pack candies, which are high-boiled, deposited, formed, filled & unfilled, formed chewy candy, deposited toffee, pellets, milk toffees, tablets and pressed products, chewing gum, spherical & sugar-coated, gum & jelly articles. Products that are round, oval, square, rectangular and spherical in shapes can also be packed by these machines. Sealing temperature is constantly readjusted during production within tolerance. The optional splicing system reduces the downtime for film changes during production. Foil knife and cross sealing rollers are adjusted easily.

IC Ice Make Refrigeration Pvt Ltd Gandhinagar Gujarat Tel: 079-6542 6394, Mob: 09879107881 Email:

Temperature & humidity loggers Ambetronics Engineers offers temperature and humidity loggers manufactured by Ebro Electronic, Germany. Model EBI20 T data logger is used for recording temperatures and model EBI-20 TH is used for recording temperature and humidity in the food sector. These small waterproof loggers incorporated in rugged ABS housing with an integrated Pt 1000 sensor and an easy-to-read LCD display can record temperatures ranging from -30°C to +60°C. The measuring sequence is programmable from 1 minute up to 24 hours, and the memory capacity accepts up to 8,000 measurements. Model EBI-20 TH data loggers can record humidity ranging from 10 to 90 per cebt RH. The battery is easy to change and has an average operating life of approximately two years. For evaluating the measured data on a PC, the company offers an interface with the Winlog.basic evaluation software. The printout of the records is via a printer and a computer. Ambetronics Engineers Pvt Ltd Mumbai - Maharashtra Tel: 022-2837 1143, Fax: 022-2822 6570 Mob: 09324254646 Email:


Modern Food Processing | October 2011

Bosch India Ltd, Packaging Technology Division Bengaluru - Karnataka Tel: 080- 4176 8218, Fax: 080-4176 8106 Mob: 098805 96101 Email:

Hygienic pumps Production requirements in the food, pharmaceutical, cosmetics, breweries and not least in the dairy industries are constantly increasing. Products should on the one hand last longer, and on the other hand still stay fresh. For the production process this means that every production stage must be carried out with the utmost care. In almost all manufacturing processes, pumps are the driving forces. Therefore, hygienic requirements placed on them have also significantly increased. SPF’s hygienic pumps are suitable for the above-mentioned areas. These pumps meet the demands and uncompromising requirements in hygienic to ensure gentle product treatment. The range of centrifugal pumps is from 2,000 LPM to 1,00,000 LPH at different heads for heavy-duty applications. Sri Pumps & Fittings Industrial Corporation Rajahmundry - Andhra Pradesh Tel: 0883-2426845, Fax: 0883-2430819 Mob: 09440868551 Email:

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1 See the index page in this issue. Every product carries a number. 2 Choose products of your choice from the list. 3 Write their serial numbers (as per the index page) of your chosen product/s one-by-one in the boxes. 4 Fill in your complete contact details. 5 Send it to us at the address printed overleaf.



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Special Projects INFOMEDIA 18 LIMITED Ruby House,1st Floor J K Sawant Marg Dadar (W), Mumbai 400 028 INDIA


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Powder dispersers Quadro Engineering Corp offers Quadro Ytron XC powder dispersers for preparation of ice-cream mix. These powder dispersers are inline mixing and dispersion units designed to incorporate large quantities of powder into a liquid stream with minimal air entrainment. Not only does this innovative technology reduce dispersion times by 80 per cent, but the product characteristics are consistent from batch-to-batch and there is no plugging of screens, typical with other inline blenders/dispersers. Also offered are two sanitary models that are designed to meet 3-A Sanitary Standards, offering liquid throughputs of up to 200 GPM. ShearFX series shear pumps are available in four different models ranging from 10-75 HP depending on the desired capacity, up to a maximum of 375 GPM. The multiple tooling styles are available allowing a balance between shear energy and pumping efficiency for each process. Design of these pumps and toolings offers ease of installation and maintenance while meeting stringent CIP and SIP hygienic standards. All models comply with 3-A Sanitary Standards. Quadro Engineering Corp Waterloo – Canada Tel: 519-884 9660, Fax: 519-884-0253 Email:

Vacuum packing machines Monarch Appliances offers vacuum packing machines that keep fresh food fresher, with no loss of weight retention of aroma, protect from dust, moisture, humidity, etc, and increase the life of products thereby saving space. Products that are vacuum packed by these machines include namkeen, khakhra, spices, instant food, bakery products, chemicals, pharmaceutical & dairy products, peanuts, dry fruits, seafoods, etc. These machines are available in different models, such as single chamber, double chamber, etc. The online vacuum machines are available with different size of chamber and sealing width. Optionally available include gas flushing. The vacuum packing machines are constructed of stainless steel, and are equipped with Toshniwal vacuum pump, programmable digital sequential timer, etc. Monarch Appliances Rajkot - Gujarat Tel: 0281-2461826, Fax: 0281-3019788 Mob: 09825215733 , 09376777277 Email:

October 2011 | Modern Food Processing



Wafer biscuit ovens Gemni International offers SW series fully automatic wafer biscuit ovens that are compact in terms of space requirements with horizontal banking plates of 350 mm x 500 mm size. These ovens are used for making flat wafers in large scale. They are available in 48 and 60 baking plates mounted lengthwise. The ovens are also available for production of hollow wafers, logos and deep patterns. These are made of robust steel frame with a chain path and continuous line chain that carries the tong carriages and baking plates. Conveyor of the ovens with baking plates moves on running wheels. The ovens are well constructed with doors on both sides, which help in easy maintenance and cleaning. Exhaust lid is attached to the oven on the top for removing the baking vapours. The side doors of the ovens are equipped with special asbestosfree double insulation, which ensures that the oven maintains the heat required for baking process. Gemni International Secunderabad - Andhra Pradesh Tel: 040-2789 0791, Fax: 040-2781 0751 Mob: 09849746350 Email:

Syrup pumps Ani Engineers manufactures and offers trolley-mounted gear pumps in SS-316 MOC for handling different liquids in pharmaceutical industry, food processing industry and bulk drug manufacturing units. These pumps are directly coupled with suitable rating/speed electrical motor through flexible coupling and are mounted on SS-304 sheet covered moveable trolley with four castor wheels. Trolley can be moved effortlessly to different places in the shop floor. The pumps are self-priming type and can handle liquids up to 10,000 CST and give maximum pressure of 10 kg/cm². These pumps are available in different capacities of 5 LPM to 350 LPM with 0.5 HP electrical motor. The trolley-mounted syrup pumps are suitable for a wide range of applications and handling of liquids, such as sugar syrups, glucose, starch solution, glycol, edible oil, wax slurry and various other pharmaceutical formulations. Ani Engineers Wadhwancity - Gujarat Tel: 02752-240479, Fax: 02752-242479 Mob: 09426203018 Email:


Modern Food Processing | October 2011


Emulsifiers Tricon offers model MCH 20KVS multi-purpose high-speed microcut emulsifiers from Stephan of Germany. These emulsifiers are used for continuous process, controlled and consistent size reduction. The easily removable, carbide tipped cutting rotors that comes with these machines have no metal-to-metal contacts, thus providing long tool life, easy cleaning and minimum product temperature rise. A wide range of easily changeable cutting rings is available to suit required finess. The feed hopper is provided with a special horizontal feed screw and a pre-cutter. Size reduction of 1:100 can be achieved in one process. These emulsifiers are used for paste preparation from frozen/ fresh vegetables & fruits, wet spices (ginger, chillies), dry fruits (dates, figs & raisins), peanuts, bakery & confectionery re-grinds, meat emulsions for sausages, kababs, etc. Depending upon the product, process, etc, the emulsifiers have an output of 400 kg/hr to 1,000 kg/hr. Tricon Pune - Maharashtra Tel: 020 -2565 2205, Mob: 09890192832 Email:

October 2011 | Modern Food Processing



Cooling towers Gem Equipments has launched dry cooling towers that cool and maintain the temperature of process hot water at a particular level. These cooling towers operate on the principle of heat transfer by a heat exchanger with extended fins. The fan is driven by an electric motor. Best quality imported (5/8�) OD copper tubes in level wound coils are used. Tubes are staggered in the path of airflow for better heat transfer efficiency. Return bends are die-formed from thick walled tubing that is heavier than the standard tubing used in the rest of the coils. This provides toughness and durability required in most vital parts of the coils Inlet and outlet headers are constructed of heavy wall steel pipes. Tubes are mechanically expanded for an optimum bond between the tube and fin. A die formed galvanised steel frame provides stacking & shipping support and protection against tube damage during expansion & installation. Gem Equipments Ltd Coimbatore - Tamil Nadu Tel: 0422-2363 800 Fax: 0422-236 0523 Email:

Plate freezers Horizontal plate freezers (model WF-1J) offered by Industrial Refrigeration are manufactured by Innovative Freezing Systems, UK. These plate freezers are used for small capacity production where a block or a carton of frozen product is required, typical batch size of 1500 kg. They are used for fish, shrimp; meat & poultry; ready meals; and vegetables. Some of the salient features include: extruded aluminium freezer plate; integral refrigeration plant with three off semi-hermetic compressors & water-cooled condenser; integral hydraulic power pack; and stainless steel clad insulated enclosure. Dimensions and weight are length 4350 mm, width 1935 mm, height 2990 mm, and weight 5200 kg. Technical parameters include: refrigeration 33 kW, pump unit 1.5 kW, and water flow 25 mÂł/h. Industrial Refrigeration Pvt Ltd Mumbai - Maharashtra Tel: 022-2204 1185, Fax: 022-2204 1189 Email:


Modern Food Processing | October 2011


Food grade lubricants Sarbi Petroleum & Chemicals offers food grade lubricants (Specol), which are suitable for food processing, pharmaceutical and allied industries. These special grade lubricants are manufactured from selected raw materials, tested and packed under controlled conditions. Besides being excellent lubricants, they are also highly pure, clean, non-toxic, free from microbial contamination and stable over a wide range of temperatures. The lubricants are available in 3 different types, viz, multi-purpose, chain oil and hydraulic oil. Multipurpose-type lubricants are suitable for lubrication of sliding surfaces and all types of plain and rolling element bearings. They are readily pumpable and ideal for use in multi-link, centralised and automatic lubrication systems. Chain oil lubricants are specially designed for food and allied industries. These contain anti-oxidants and corrosion resisting additives for better performance. This thermally stable fluid is specially designed to operate with chains at extreme temperature. Hydraulic oils are specially developed for area where there is incidental food contact. Sarbi Petroleum & Chemicals Pvt Ltd Mumbai - Maharashtra Tel:22-2604 3722, Fax: 22-2605 6195 Email:

Potato chips making machines Jas Enterprises offers precisely engineered potato chips making machines that can easily handle potato peeling and slicing. These machines are designed in two models by using sophisticated infrastructure. Made to last for generations, these potato slicers are resistant to rust and offer hassle-free operation. These peeler machines contain special emery lining inside the feeder. The peelers designed aesthetically are used to peel the skin of potatoes in a faster way. The potato peelers that lead to minimum peel loss and better peeling & continuous flow of water in the drum, help to carry away the waste from the drainage pipe. The slicing machines avoid less deposition of broken pieces in the disc. These are top feeding machines that do not require much hard work and are easy to operate. The hydro-extractor for wafer removes the oil, fat & water from wafers. Washed, fried material poured into the drum of hydro-extractor from top, the inner stainless steel perforated round holes screen removable drum rotates at the high speed. Jas Enterprises Ahmedabad - Gujarat Tel: 079-2274 3454, Fax: 079-2274 5062 Mob: 09427417384 Email:

October 2011 | Modern Food Processing



Garbage & waste disposal systems

Photoelectric sensors

Bioclean kitchen garbage and waste disposal systems developed by Sree Devi Enviro instantly crush and flush all kinds of biodegradable wastes directly into the drainage systems thereby avoiding unnecessary labour costs for storage, handling and transportation. These systems keep the kitchen area environmentally clean and green, hygienic, odour-free, insect-free and rodent-free. There are no more storage bins, polyethylene bags and drainage clogging. The systems eliminate foul odours problems. They completely crush the food wastes into fine particles/slurry form and can be connected to the drainage/sewage systems directly. The Bioclean systems can be installed at the pot washing area of hotel/canteen kitchens and are also space-saving. Water consumption is very minimal and even recycled water can be used to operate these systems. The systems make factory environment totally pollutionfree and eco-friendly. They have been approved by the Pollution Control Board and Water Supply & Drainage Board.

Banner Engineering India offers two adjustable field photoelectric sensors for background suppression sensing up to 300 mm and foreground suppression up to 200 mm respectively. The World-Beam QS18 background suppression sensors ignore everything beyond an adjustable set distance up to 300 mm, allowing operation in situations where the background cannot be controlled. And, the World-Beam QS18 foreground suppression sensors detect objects of any shape or colour that come between it and an unchanging background. These do not have a blind zone. The sensors are designed for use in packaging machinery, solar panel production, material handling, automotive, food & pharmaceutical, etc. Both sensors are immune to fluorescent light and the cutoff distance is easily set by a multi-turn screw adjustment. The compact housing offers a wide range of mounting options and durability to withstand harsh environments (IP67, NEMA 6 ratings). Easily visible LEDs on top of the units indicate power and sensing conditions.

Sree Devi Enviro Pvt Ltd Chennai - Tamil Nadu Tel: 044 2451 2850, 2448 1469 Email:

Boilers Shanti Boilers & Pressure Vessels offers boilers that are designed and engineered to suit advanced technology in heat transfer. Arrangement of tube nests in second and third pass ensures optimum hear transfer and minimum frictional loss through tubes. The evaporation capacity ranges from 300 kg/hr to 5000 kg/hr. These boilers are suitable for all industrial applications, like drugs & pharmaceutical dyes chemicals, paper, plywood, agro based industries, food industry, dairy & other process industries. Also offered are several products, like IBR boilers, FBC boilers, small industrial boilers, non-IBR boilers, hot water generators, waste heat boilers, heat generators, hot air generators, economisers, incinerators, unfired pressure vessels, etc. Shanti Boilers & Pressure Vessels P Ltd Hyderabad - Andhra Pradesh Tel: 040-2771 9439, Fax: 040-2771 5334 Email:


Modern Food Processing | October 2011

Banner Engineering India Pvt Ltd Pune - Maharashtra Tel: 020-6640 5624, Fax: 020-6640 5623 Mob.: 9322339208 Email:

Laboratory vacuum cookers Chang Yang Machinery Co offers laboratory vacuum cookers. These vacuum cookers are universally applicable and can be used for production of caramel, toffees, chewy candies, hard candy and other masses. The equipment offers a broad field of application for the user. The laboratory vacuum cookers are also applied in R&D departments as well as in small companies. These are space-saving and easy to clear. Chang Yang Machinery Co Ltd Taichung - Taiwan Tel: +886-4-24071185, Fax: +886-4-24071073 Email: The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of

Modern Food Processing

PRODUCT INDEX Sl. No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80


Pg. No.

Accelerated ageing tests ..................... 57 Acoustic enclosures ................................... 17 Agitators ................................................... 23 Air coolers................................................... 5 Air purifiers ............................................... 31 Air-cooled sealers ...................................... 33 Ammonia liquid chillers ............................... 6 Animal feed technology .............................. 9 Automatic scrubber dryers......................... 45 Axial flow fans .......................................... 75 Batch dispersers ................................... 23 Biodiesel .................................................... 57 Boilers ....................................................... 86 Bouffant caps ............................................ 30 Brewing....................................................... 9 Brine chillers .............................................. 85 Bulk milk coolers ......................................... 6 Butterfly valves ............................................ 6 Calorimeters ......................................... 23 Candy wrapping machines ........................ 76 Caramel bar lines ...................................... 75 Carpet cleaning machines.......................... 45 Centrifugal air blowers .............................. 75 Centrifugal monoblocks............................. 85 Cereal bar lines.......................................... 75 Chilling plants ........................................... 37 Chocolate ball mills ................................... 75 Chocolate chips lines ................................. 75 Chocolate conches .................................... 75 Chocolate drops machines......................... 75 Chocolate enrobers ................................... 75 Chocolate equipment ................................ 75 Chocolate lentils (gems/smarties) lines ....... 75 Chocolate melting tanks............................ 75 Chocolate molding machines .................... 75 Chocolate moulds ..................................... 75 Chocolate pipelines ................................... 75 Chocolate pumps ...................................... 75 Chocolate refiner conches ......................... 75 Chocolate tempering ................................. 75 Chocolate/cocoa .......................................... 9 Cleaning section equipment ........................ 9 Cling films ................................................. 30 Color master batches................................. 65 Color sorting ............................................... 9 Compact moulding machines .................... 75 Compositional & trace metal analysis ........ 57 Compressors................................................ 5 Confectionery machines............................. 49 Conveyers belts.................................... 83, 84 Conveyor systems ..................................... BIC Cooling towers .......................................... 84 Cooling tunnels ......................................... 75 Copper tubes & capillaries ......................... 35 Counters & power supplies............................... FIC Customised frost management systems ..... 37 Dairy machinery ..................................... 6 Debacterisation plants ............................... 81 Dispersers .................................................. 23 Doors ........................................................ 83 Drawer magnets........................................ 82 Dry vane pumps ........................................ 17 Duel fuel burners....................................... 75 Dust control doors .................................... 83 Electromagnetic feeders ...................... 82 Emulsifiers ................................................. 83 Encoders ...................................................FIC EngineeringExpo exhibitions ...................... 59 EPE............................................................ 30 Equipment & supplies ............................... 39 Evaporating units for cold rooms ................ 5 Evaporative condensers ............................. 76 Exhibitions...............................39, 59, 61, 71 Extruded polystone m ............................... 84 Extruded products ....................................... 9 Facemask .............................................. 30 Failure analysis .......................................... 57 Fastback revolution seasoning system............... BIC Fat melters ................................................ 75 Filler compositional analysis....................... 57

Sl. No. 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160


Pg. No.

Fine chemicals for the research manufacturing use ..... 21 Flexible transparent PVC strip doors .......... 83 Flour milling machines ................................ 9 Fluid bed dryers......................................... 75 Food grade lubricants................................ 85 Food processing systems ............................. 3 FoodPro-2011 exhibition ........................... 61 Forced convection unit air-coolers ............... 5 Freezing .................................................... 37 Fuels- diesel............................................... 57 Fully welded modular design..................... 37 Garbage & waste disposal systems..... 86 Gases ........................................................ 57 Gear oils.................................................... 57 Grain handling systems ............................... 9 Grill magnets............................................. 82 Grinding & dispersion.................................. 9 Gyratory screen ......................................... 82 Heat resistant doors ............................ 83 Heating baths............................................ 23 High-pressure cleaners............................... 45 High-pressure homogenisers...................... 23 High-speed servo drives............................. 55 Hopper magnets ....................................... 82 Hot plates ................................................. 23 Hot water generators ................................ 75 House keeping gloves................................ 30 Hygienic pumps......................................... 76 Inclined conveyor systems................... 75 India Packaging Show-2011 exhibition ...... 71 Indirect air heaters .................................... 75 Induction sealing machines ....................... 33 Industrial chilling equipment ..................... 43 Industrial control & sensing devices...........FIC Industrial cooling systems.......................... 85 Industrial doors ......................................... 83 Industrial ovens ......................................... 75 Industrial type unit air coolers ..................... 5 Ink adhesion.............................................. 33 Inline dispersers......................................... 23 Inverter/variable frequency drives...............FIC Junction boxes ..................................... 75 Kitchen caps ......................................... 30 Kneading machines ................................... 23 Lab coats .............................................. 30 Label adhesion .......................................... 33 Laboratory reactors.................................... 23 Laboratory software .................................. 23 Laboratory vacuum coolers........................ 86 Level controllers.........................................FIC Lubes- engine oils ..................................... 57 Magelis stu panel................................. 13 Magnetic equipment ................................. 82 Magnetic plates......................................... 82 Magnetic stirrers ....................................... 23 Magnetic traps .......................................... 82 Material identification ............................... 57 Measuring & monitoring relays .................FIC Metallography ........................................... 57 Mills .......................................................... 23 Motion controls.........................................FIC Multi-axis motion controllers ..................... 55 Multiple belt combinations........................ 37 Multiple temperature zones....................... 37 Natural herbal sweeteners................... 19 Oil milling machines .............................. 9 Oil/coolant coolers..................................... 85 Online b2b marketplace ...................... 15, 87 OR pre-crusting ......................................... 37 Overhead stirrers ....................................... 23 Packaging machines............................. 51 Panel air-conditioners ................................ 85 Pasta ........................................................... 9 Petrol & fuel oils........................................ 57 Photo electric sensors ................................FIC Photoelectric sensors ................................. 86 Pilot plants ................................................ 23 Plastic gloves ............................................. 30 Plastic pellets............................................... 9 Plate freezers............................................. 84

Sl. No. 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239


Pg. No.

Plate heat exchangers.................................. 6 Plug valves .................................................. 6 Pneumatic valves ......................................... 6 Polymer characterisation............................ 57 Potato chips making machines .................. 85 Powder dispersers...................................... 81 Pre-cooling ................................................ 37 Process tanks............................................... 6 Product handling equipments................... BIC Programmable logic controllers .................FIC Programmable terminals............................FIC Proximity sensors .......................................FIC Pumps ....................................................... 17 PVC strip doors ......................................... 83 Rail tankers............................................. 6 Rare earth tubes........................................ 82 Refrigerant pumps....................................... 6 Refrigeration................................................ 6 RFID ..........................................................FIC Rice milling equipment................................ 9 Roots blowers ........................................... 17 Rotary evaporators .................................... 23 Rotary gears .............................................. 85 Rotary lobe pumps .................................... 85 Safety doors ......................................... 83 Safety light curtains...................................FIC Sanitary centrifugals .................................. 85 Screw compressors ...................................... 6 Screw pumps ............................................ 85 Sealers....................................................... 33 Security systems ........................................ 31 Self-adhesive tapes .................................... 82 Self-priming monoblocks ........................... 85 Sensor systems .......................................... BC Shakers...................................................... 23 Shoe covers ............................................... 30 Silent operation......................................... 55 Single disc machines ................................. 45 Sludge drainage presses ............................ 81 Solid-liquid mixers ..................................... 23 Special refrigeration equipment................. 85 Stainless steel constructions....................... 37 Steam boilers ............................................ 75 Stretch films .............................................. 30 Submersible............................................... 85 Sugar herbs............................................... 19 Surface treatment...................................... 33 Sweepers................................................... 45 Sweet & Snack Processing & Packaging Technology exhibition................................ 39 Switching relays ........................................FIC Syrup pumps ............................................. 82 Tanks & silos .......................................... 6 Temperature & humidity loggers ............... 76 Temperature controllers.............................FIC Testing ...................................................... 57 Thermal processes ....................................... 9 Thermic fluid heaters................................. 75 Thermostats & vacuum dryers/mixers......... 23 Timers .......................................................FIC TPU masterbatches .................................... 65 Transmission fluids .................................... 57 Tray dryers................................................. 75 Triplex plungers ......................................... 85 Universal type unit air collars................ 5 Vacuum belt dryers.............................. 81 Vacuum booster pumps ............................ 17 Vacuum cleaners ................................. 31, 45 Vacuum drying cabinets ............................ 81 Vacuum packing machines ........................ 81 Vacuum systems........................................ 17 Ventilators................................................. 82 Vertical inline ............................................ 85 Vibration motor......................................... 82 Vision sensors............................................FIC Wafer biscuit ovens ............................. 82 Water chillers ............................................ 85 Water purifiers .......................................... 31 Wiped film evaporators ............................. 75 Zeodration plants................................. 81

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

October 2011 | Modern Food Processing


ADVERTISERS’ LIST Advertiser’s Name & Contact Details

A.M.P. Rose

Pg No


T: +91-80-28473611 E: W:

Aerotherm Systems Pvt Ltd




T: +91-79-27910993 E: W:

T: +91-2692-225399

T: +1800-200-4444 W:


T: +91-80-66219400 E: W:



Koelnmesse Ya Tradefair Pvt Ltd


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

Kwality Tubes And Capillaries


T: +91-141-2330476

V S International


T: +91-129-2254165 E: W:

Mech-Air Industries


T: +91-265-2280017 W:

Nichrome India Ltd T: +91-20-66011001 E: W:

Modern Food Processing | October 2011


Varsha Engineering Co.,




T: +91-40-27267888 E: W:




T: +91-44-24343343 E: W:




Sreelakshmi Traders

T: +91-40-65594411 W:



Sigma Aldrich Chemicals Pvt Ltd

Keynes Business Systmes


T: +91-80-27971322 E: W:


T: +91-44-28554283


Shiva Analyticals (India) Limited

T: +91-79-22970452 W:


Schneider Electric India Pvt Ltd. 13

Siemens Ag

Jaykrishna Magnetics Pvt Ltd


Roechling Engineering Plastics (India) 84

T: +91-124-3940400 E: W:

T: +91-80-26253900

Our consistent advertisers






T: +91-22-42178706 E: W:

IndiaMART InterMESH Limited 15; 87

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

FX Multitech Pvt Ltd





T: +91-22-27812093 E: W:



T: +91-80-30251500 E: W:

Everest Blower Systems

Print Packaging.Com Pvt Ltd

T: +91-2764-291022

IKA India Private Limited

T: +91-09819552270 E: W:

Eureka Forbes Limited

T: +91-9376128372 E: W:


T: +91-09600344430 E: W:

Engineering Expo

Plast World



T: +91-22-66444222 W:

Enercon Asia Pacific Iss Pvt Ltd



T: +91-80-40726400 E: W:

T: +91-20-66047894

IDMC Limited

T: +91-79-26403839 E: W:

Diversey India Pvt Ltd

Omron Automation Pvt. Ltd.



T: +91-44-42444555 E: W:

Dev Engineers


IC Ice Make Refrigeration Pvt Ltd 43

T: +91-80-22890000 E: W:

Confederation Of Indian Industry

T: +91-120-4225550 E: W:


T: +41-44-857-2300 E: W:

Buhler (India) Pvt Ltd

Noida Fabcon Machines Pvt Ltd 83

HRS Process Systems Ltd


Pg No




Advertiser’s Name & Contact Details

GEA Refrigeration Technologies 37

T: +91-44-42103950

T: +91-11-41612244 E: W:

Bucher Processtech Ag

Pg No

Heat And Control

T: +91-79-25890158 E: W:

Alok Masterbatches Ltd

Advertiser’s Name & Contact Details


Werner Finley Pvt Ltd


T: +91-80-23289889 E: W: BC - Back Cover, BIC - Back Inside Cover, FIC - Front Inside Cover

Registration No: MH / MR / WEST / 232 / 2009-2011; RNI No: MAHENG / 2008 / 25262 Licence to Post at Mumbai Patrika Channel Sorting Office, Mumbai GPO., Mumbai 400 001 Date of Mailing 3rd & 4th of Every Month Issue. Date Of Publication: 28th of Every Month


Modern Food Processing - October 2011  

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

Modern Food Processing - October 2011  

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