Modern Food Processing - April 2013

Modern Food Processing April 2013

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editorial

5April 2013 | Modern Food Processing

Budget 2013-14: Eating away the growth prospects?

Manas R [email protected]

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EditorialAdvisory Board

Dr A S Abhiraman Former Executive

Director - Research, Hindustan Lever Ltd

Prof M Y Kamat Former Head,

Food Engg & Technology Dept, UICT, Mumbai

T he Union Budget 2013-14, prima facie, appears to be a rather cautious trade-off between two fundamental facets of the Indian economy: fiscal strength and growth stimulus. However, the government seems to have chosen (quite understandably so) to give more weightage to fiscal strength. In brief, the

Budget emphasised on two specific areas – infrastructure development and Micro, Small and Medium Enterprises (MSMEs) – as growth engines for the Indian economy.

The Finance Minister’s proposal for payment of ` 9,000 crore as the first installment of the balance of Central Sales Tax (CST) compensation is a move in the right direction. Although full-f ledged implementation of the Goods and Services Tax (GST) is still months away, the Budget recommendation to extend MSME benefits for a period of three years after moving to a higher category is well timed and meets the need of the hour. This should also motivate home-grown emerging enterprises to take the next big leap in their growth trajectory.

The exemption of 15 per cent in investments of more than ` 100 crore to set up plant and machinery should further galvanise industrial activity in the country. In addition, the commitment to increase availability of low-cost funds to the infrastructure sector augurs well for higher investments.

Furthermore, the Budget dwelt on the National Skill Development Programme and proposed an outlay of ` 200-crore to fund ‘technology for common man’. Both of these are imperative to boost the country’s growth, keeping in mind employment generation and the abundance of educated youth and their aspirations. Other noteworthy highlights of this Budget include measures to increase investments in manufacturing and infrastructure, MSME growth and capital market development. These initiatives should also benefit the food processing sector either directly or indirectly. For more insights into the Budget, especially for this sector, turn to Policies & Regulations.

Although this Budget lacks the fireworks of its previous editions, its proposals can be considered as the best possible step by the government in the complex geo-political climate of today. Perhaps, the government missed an opportunity in this Budget to give the much-needed push to various macro policies. However, only effective implementation of the government’s Budgetary action plan would bring results in the current fiscal.

All said and done, at a time when the whole world is looking at emerging nations like India to propel the global economic engine, it is imperative for the government to ensure that policy announcements stay on track. The industry, on the other hand, needs to leverage the advantages offered in this Budget to take the India success story a notch higher.


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

Insight & Outlook: Non-alcoholic Beverages

Special Focus: Food & Beverage Ingredients Food and beverage ingredients ...........................................

Applications of ingredients .................................................

Fruit-based ingredients ...........................................................

Interface - Dr Rajeev Kumar Thakur, Technical Head – Food, Roquette India Pvt Ltd .............

Interface - Veena Singh, Regional Commercial Manager – Dow Wolff Cellulosics (IBPS Region), Dow Chemical International Pvt Ltd ................................

Roundtable ..........................................................................

In Conversation With

Tansukh Jain, Country Head - Flavours, Givaudan India Pvt Ltd ....................

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Non-alcoholic beverages .....................................................

Private label beverages ........................................................

Powdered beverages ..............................................................

Flavoured milk market .......................................................

Premium bottled water .......................................................

Interface - Nitin Gupta, Founder and Managing Director, KG Functional Beverages .................

Interface - Yogesh Bellani, Chief Operating Officer, FieldFresh Foods Pvt Ltd ..................................................

Ultrasound technology ........................................................

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Facility Visit: Kanhai Foods Pvt Ltd Baking a success story with stringent quality standards ................................................................36

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Automation TrendsMachine vision applications: Proper lighting, the source for better productivity .......................................

Energy ManagementBeverage manufacturing: Sustainable approach to conserve precious resources ................................................

Policies & RegulationsUnion Budget 2013-14: Will thrust on agriculture benefit food processors? .....................................................

StrategyProduct development policy: Global expertise, local innovations .................................................................

Tips & TricksFoodservices industry: Useful storage techniques for food safety in commercial kitchen ....................................

Event ReportNutra India Summit 2013: Holistic platform for nutraceutical industry’s growth .....................................

Cover Imaging: Chaitanya Dinesh Surpur

Regular SectionsEditorial ............................................................................ 5News, Views & Analysis .................................................. 10Technology & Innovation ................................................ 18Technology Transfer ........................................................ 20Projects ............................................................................ 64Tenders ............................................................................ 66Event List ........................................................................ 68Book Review .................................................................... 72Products .......................................................................... 73List of Products .............................................................. 82List of Advertisers .......................................................... 83

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Highlights of Next EditionSpecial Focus: IT in Food Industry Insight & Outlook: Food Retailing Details on page no. 68

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News, Views & ANAlysis

Modern Food Processing | April 201310

ALCOHOLIC BEVERAGESAspri Spirits aims for bigger pie in imported wine categoryDistributors of imported premium wines, spirits and beer, Aspri Spirits, is planning to reach 20 per cent marketshare in the imported wine category in India. The company is associated with over 55 leading brands and companies from over 20 countries. The company already has over 200 products. About 2,00,000 cases of wine are imported annually in India and Aspri has about 12 per cent marketshare. “In the recent years, we have seen a surge in the sales of wine. We have tied up with the leading names in the hospitality industry in India and expect a rise in institutional sales. Also, expanding our market base, we are currently concentrating on the North Eastern regions as we see a lot of opportunities there,” said Koyna Singh, Manager - Marketing, Aspri Spirits.

Mahua Roy

As a part of its strategy to enhance business in developing markets, Givaudan, the world’s leading fragrance and flavour company, formally opened its new Flavour Innovation Centre in Mumbai. With this, for the first time Givaudan’s sensory science, flavour science and foodservice expertise will be available from within India. Mauricio Graber, President - Flavour Division, Givaudan, commented, “Growth in developing markets is one of our strategic pillars and we aim to increase our total sales in these markets to 50 per cent by 2015 across all categories. We will

achieve this growth by investing in high-growth markets like India, through superior local talent, capabilities and consumer understanding, together with world-class infrastructure. The expansion of our Mumbai Flavour Innovation Centre will enable us to offer closer collaboration with our customers, creating true consumer-preferred taste experiences to differentiate their products in the marketplace.”

The centre will enable Givaudan to increase its services to its customers and also expand its offerings into new segments such as foodservices. Representing an investment of over CHF 3.7 million, the new centre is also the latest demonstration of Givaudan’s on-going commitment to expanding its creative and technical capabilities in India. Earlier, Givaudan had completed the expansion of its flavours’ powder blend capacity at its Daman production facility. It is also planning to set up a new flavours manufacturing facility at Pune.

Rakesh Rao

FLAVOuR BuSInESS Givaudan expands capabilities in India with new innovation centre

ICE CREAm REtAILInGVadilal family’s gen next sets up artisanal gelato outlet

BILAtERAL tRADE South African Government urges Indian businessmen for investmentOn Women’s Day, Aastha Gandhi, daughter

of Rajesh Gandhi, Managing Director, Vadilal Industries Ltd, opened India’s first artisanal gelato (Italian ice cream) outlet, melt in. It is the first-of-its-kind outlet in India to offer fresh and lab-made gelato in 12 different flavours. Strategically located in Ahmedabad, melt in, a part of Vadilal Industries, would serve savouries such as wraps, beverages and bakery items apart from artisanal gelato that would offer customers a different experience all together. With a refreshing format and menu, the company aims to largely target the youth and the premium market segment

through this new venture. Commenting on this new venture of the company, Aastha Gandhi said, “With melt in, we will serve fresh gelatos made on a daily basis at the outlet itself and not at a factory. We will give Indian customers an unforgettable experience of having freshly made artisanal gelato in the original Italian style.”

She added, “All the products are 100 per cent vegetarian and the price range is between ` 25 and ` 100. Since, it is a premium concept; we would be targetting metros like Mumbai and Delhi after Ahmedabad.”

Avani Jain

Elizabeth Thabethe, Deputy Minister of Trade and Industry, South Africa (SA), has urged business fraternity from India to consider investing in SA. Thabethe was addressing about 200 businessmen from India and SA at a business seminar that was hosted by the

Department of Trade and Industry (DTI) at The Trident Hotel in Mumbai. “The South African economy offers a multitude of opportunities. This is something to which a number of Indian companies doing business in our country can attest to,” she said. Thabethe added that SA can extend help to the meat processing sector by offering expertise to set up modern abattoir in India.

Many companies in the food processing arena had participated in the event. “We come here because India offers tremendous potential in food processing sector. We look forward to do business with India,” said Nazar Salman, CEO, Nineve Date Juice Processing.

Prasenjit Chakraborty

mauricio Graber inaugurating the innovation centre

Vadilal family’s gen next Aastha Gandhi at the artisanal gelato outlet

in Ahmedabad

Elizabeth thabethe



FOOD InGREDIEntS ICt organises Prof A Sreenivasan’s felicitation lectureThe Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Mumbai, recently hosted Prof A Sreenivasan felicitation lecture. Prof Sreenivasan was an eminent academician as well as researcher in the area of food & nutrition. The theme of the lecture was ‘New-age ingredients’ for food and beverage industry. The session was chaired by Prof S S Lele and presided over by Prof Rekha S Singhal, Head of the Department, who introduced to the personality and work of late Prof A Sreenivasan. Dr Rajeev Kumar Thakur, Technical Head - Food, Roquette India Pvt Ltd, while addressing the audience focussed on starch and starch derivatives such as modified starches, maltodextrins, dextrins, glucose syrups, dextrose, polyols.


HyperCITY Retail India Ltd, which recently introduced new range of products - oats, jams and coffee powders – from Waitrose, is gearing up to launch more Waitrose products later this year. “We are planning to introduce an entire new range of Waitrose product by the end of July 2013. The products will primarily be introduced in the Tier 1 cities and then eventually to all other stores across India,” said Ashutosh Chakradeo, Head - Buying, Merchandising & Supply Chain, HyperCITY Retail.

The range of Waitrose products that the company is planning to launch into

India include rice (Risotto & Quinoa, used for Spanish dishes); healthy bars (fruit &

fiber, red berry & honey, ginger and chocolate); specialty sauce (apple with cider, Béarnaise and hollandaise sauce, which perfectly goes with grilled fish) and fragrance soap (sea salt and kelp, ginger and clementine, green tea and apple and sweet plum &

mimosa). “We are also planning to launch gluten-free product range from Waitrose, targetted at health conscious customers which will comprise pasta and breakfast cereals,” added Chakradeo.

Rakesh Rao

Jagatjit Industries Ltd, the third largest Indian Made Foreign Liquor (IMFL) producer in the country, has expanded its premium range of alcoholic beverages with the launch of two products – IICE (a vodka brand) and King Henry VIII Scotch. The company is planning for pan-India presence for its Scotch brand, which is currently available in certain key states, in FY 13-14. “There is an increasing trend of on-premise consumption of alcohol owing to the profusion of clubs and lounges in Indian cities. The versatility of vodka, its availability in various flavours and its ability to be mixed in different types of cocktails and shots has triggered its growth,” said Vinod Kumar Banga, Head – Sales & Marketing, Jagatjit Industries Ltd.

Currently institutional sales account for less than 10 per cent of overall sales, and the company aims for 15-20 per cent business from institutions in FY 13-14. The company already operates in the vodka segment with its brand Aristocrat.

Mahua Roy

FOOD REtAILInGHyperCItY to introduce more Waitrose products in India

nEW LAunCHJagatjit Industries expands its premium alcoholic beverages range

FROzEn FOODSmcCain introduces McCain Potato Cheese Shotz

EVEnt HIGHLIGHtWorld tea & Coffee Expo attracts 3,500 business visitors

McCain Foods India Pvt Ltd has introduced a new variant in its range of frozen potato based

products, McCain Potato Cheese Shotz. Vikas Mittal, Managing Director, McCain Foods India said, “McCain Potato Cheese Shotz are mouth watering crunchy nuggets made of potatoes, cheese and herb seasoning, coated in crispy golden bread crumbs.” Offering a high piece count (74 pieces in 1 kg institutional pack), with excellent holding time and ready in minutes, it is ideal ‘finger food’ for catering, banquets and pubs. McCain Foods India currently offers a wide range of products for the institutional customers and consumers.

Avani Jain

Over 50 exhibitors from five countries displayed their products and technologies at the recently concluded World Tea & Coffee Expo 2013 (WTCE 2013), organised by Sentinel Exhibitions Pvt Ltd. It is regarded as the only specialised trade show on the hot beverage sector in India. Held in Mumbai from February 15-17, 2013, this unique and niche trade event attracted over 3,500 business visitors from 8 countries and generated estimated business deals worth ` 35 crore. On display

were national and international brands, manufacturing and packaging technologies, storage technologies, hi-tech vending machines, as well as a variety of products from importers and exporters of tea & coffee. New-age products such as herbal tea, green tea, white tea, java tea, etc alongwith a variety of cappuccino products was displayed at this exhibition. Latest machinery for mass-production of tea bags and food grade raw material for tea & coffee disposable cups were also showcased.

Ashutosh Chakradeo



ICE CREAmmother Dairy begins distribution in Chennai Mother Dairy, one of India’s leading ice cream brands, has entered Chennai recently. It will offer its entire portfolio of ice creams in impulse and take-home range. Last month, it had started distribution in Hyderabad. “Having won the heart of millions of consumers across the country, Mother Dairy ice creams are all set to delight the taste buds of ice cream lovers in Chennai,” said Subhashis Basu, Business Head, Dairy Products Division, Mother Dairy.

Added Basu, “It will be our constant endeavour to offer an innovative and exciting product range to our consumers as they deserve choice and we are a consumer-driven company. We will continue to work towards the growth of the category, primarily through strengthening of distribution network and building cold chain infrastructure for reaching out to larger set of consumers.”

Mahua Roy

DAIRY PRODuCtSDanfoss showcases innovative dairy products at IIDEDanfoss Industries, one of the leading solution providers for milk preservation in India, showcased its expertise in dairy preservation at India International Dairy Expo (IIDE) 2013 in Mumbai. It exhibited its innovative range of products including one gear drive, refrigeration drive, harmonic filter, Optyma Slim Pack condensing unit and industrial refrigeration line components. Also, on display was an innovative product integrated control valve, ICF Flexline, which ensures to offer time-saving efficiency, advanced flexibility and clever simplicity from the engineering and design stages to the routine serving of the systems. “Since India is a prominent player in the global dairy industry, we have a responsibility to provide excellent infrastructure to ensure that Indian dairy reaches its potential growth. Danfoss recognises this need and has brought forth innovative and energy-efficient products to ensure excellent storage of dairy products,” said Rajesh Premchandran, Director, Refrigeration and Air-conditioning, Danfoss India.

BURGS, the gourmet burger restaurant, recently inaugurated its second outlet in Mumbai. Subroto Mukherjee, COO, BURGS, stated, “Carter Road in Bandra, Mumbai, being the hub for well-known eateries, facilitates our aspirations of being a top gourmet burger restaurant in the country. With our expanded menu,

we intend drawing in a more diverse consumer base. Also, with our great value proposition, food connoisseurs have been looking forward to this launch.”

BURGS also made some special additions to its menu. Comprising a wide range of burgers in the categories of seafood, meat, poultry and unique vegetarian options, BURGS introduced five brand new burgers to its range. Apart from this, the menu also includes a good spread of salads for diet-conscious consumers. Currently, with two outlets in Mumbai and one in Pune, BURGS sees itself expanding to the major metropolitan cities with a target of 25 outlets in the coming years.

Mahua Roy

Dunkin’ Donuts, one of the leading baked goods and coffee chains globally, has launched its first restaurant outside of Delhi NCR, in Chandigarh. With nine restaurants across Delhi NCR, the latest Dunkin’ Donuts restaurant has been opened in Chandigarh’s most prominent mall, DLF Citycentre. The offering goes beyond donuts to sandwiches, a wide range of beverages and more.

QSRBuRGS opens its third outlet

QSR EXPAnSIOnDunkin’ Donuts enters Chandigarh

RECOGnItIOn mahyco bags prestigious ABLE Award

Maharashtra Hybrid Seeds Company Ltd (Mahyco), one of the leading agri-biotech companies in the country, was felicitated with an award for outstanding contribution to the agriculture sector by the Association of Biotechnology Led Enterprises (ABLE), the industry body for the biotech sector. Mahyco received

this prestigious award under the ‘Bio-Agri’ category, in the presence of key national and international dignitaries on the occasion of ABLE’s tenth anniversary celebration in New Delhi. On receiving this award, Raju Barwale, Managing Director, Mahyco, said, “We are delighted to receive this prestigious award from ABLE, which is in recognition of our path-breaking research to provide cutting-edge agricultural technology to the farmers and improve their productivity and profitability.”

Dignitaries present on the occasion were Sharad Pawar, Union Agriculture Minister; Ghulam Nabi Azad, Union Minister for Health and Family Welfare; Shashi Tharoor, Minister of State for Human Resource Development; Dr Kiran Mazumdar-Shaw, CMD, Biocon; and many others.

Sharad Pawar (2nd from left), minister of Agriculture, giving away award to Raju Barwale

Subroto mukherjee



PRODuCt SHOWCASE Del monte showcases innovative food products at Aahar 2013Del Monte, one of India’s leading processed food and beverage brands, showcased innovative products at Aahar 2013, the largest annual international food and hospitality event in India. The Del Monte stall, which resembled a modern day food court, was divided into three zones - Italian, bakery and culinary - meant to engage deeply with the relevant audience groups. Each zone at the stall defined the unique product propositions with the display of its complete range, portfolio and demonstrated recipe possibilities with the range of Del Monte products.

Using the platform of Aahar, Del Monte also announced launch of new products such as Chinese sauces, pizza pasta sauce, eggless mayo, fruit safari and other products catering to the needs of B2B partners.

PM Group announced that it has been awarded a series of new project

management and design contracts with combined capital values of almost $ 50 million in India. It is currently working on projects in the growing Indian food, beverage and consumer health products sectors for clients including Danone, Unilever and McCain Foods. The announcement was made during a visit to PM Group’s new office in Bengaluru by Dave Murphy, CEO, who was in India to celebrate the PM Group’s 40th anniversary.

PREmIX LAunCHGreenways Foods & Beverages launches cocktail premix rangeGreenways Foods & Beverages (D) Pvt Ltd introduced Lounge Myx, a range of non-alcoholic mixes created by a crew of professional bartenders. All these recipes of cocktail mix have been approved and certified by Beverage Testing Laboratory, Chicago, Il, USA. Vinod Gaikwad, GM-Marketing, Greenways Foods & Beverages (D) Pvt Ltd, said, “Lounge Myx will redefine pleasure of mixing with specially crafted mixing drinks. Indian consumers, for the first time, will get to taste the internationally well-known ready-to-mix cocktail decoctions. Lounge Myx is designed to capture the perfect lounge experience in a can.”

PROJECt uPDAtEPm Group announces almost $ 50 million project wins in India

PAtHOGEn DEtECtIOnAOAC Research Institute certifies DuPont BAX system

FOOD tEStInG mettler toledo comes out with EasyPlus conceptA new test for detecting food-borne

Salmonella with the DuPont BAX system has been certified as Performance TestedSM method #081201 by the AOAC Research Institute. This assay uses powerful polymerase chain reaction (PCR) technology with real-time detection to deliver fast and accurate results. “We are pleased to add this certification to our BAX system line of advanced food diagnostics. Food companies that require certified testing methods can now use this Salmonella assay to help release products faster, saving inventory costs and extending shelf-life,” said Doris Engesser-Sudlow, Global Diagnostics Leader, DuPont Nutrition & Health.

The AOAC Research Institute – a non-profit, international, scientific organisation

that administers the Performance Tested Methods programme – provides an independent, third-party assessment of proprietary analytical methods to ensure that products perform as claimed. Validation of this BAX system assay found it to be an effective method for detecting

Salmonella in raw ground beef, chicken rinses, cream cheese, bagged lettuce, dry pet food and on stainless steel surfaces. Food processing companies around the world rely on the BAX system to

detect pathogens or other organisms in raw ingredients, finished products and environmental samples. The automated system uses leading-edge technology, including PCR assays, tableted reagents and optimised media to detect Salmonella, Listeria species, etc.

Mettler Toledo, leading provider of precision instruments, has created an EasyPlus concept, which is compact and simple titrator specifically designed for basic requirements and first-time users of automatic titrators in the food and chemical industries. Drawing upon extensive knowledge and experience of hardware and software engineering has produced a small, affordable and reliable instrument. Decades of titrator engineering experience, coupled with the latest technological advancements in processors and touch screens, have led to the development of the EasyPlus concept. The new EasyPlus models focus specifically on accurately automating routine titrations.

(L-R) Dave murphy; Krishna Kumar Gopala, mD, Pm Group India; and

Allan Schouten, mD - Asia, Pm Group



mERGERKey technology and Visys announce merger Key Technology, Inc and Visys NV, one of the leading providers of chute-fed in-air sorters used by food processors and waste recyclers, have entered into a merger agreement. The combination of Key Technology and Visys creates the single-most complete source of high-performance, digital sorting technologies available for food processing and other industrial markets. The strengths of Key and Visys are complementary on multiple levels. Visys adds field-proven chute-fed, in-air sorters to Key’s family of belt-fed sorters.

“This partnership with Visys creates a value proposition that is unmatched in the industry. Through a single supplier, customers will have access to the highest performing chute-fed and belt-fed sorters available, along with our industry-leading processing systems and unparalleled support to satisfy needs in all steps of the processing line,” said Jack Ehren, President and CEO, Key Technology.

For the seventh consecutive year, Ecolab Inc (ECL) has been named one of the world’s most ethical companies by the Ethisphere Institute. Douglas M Baker, Jr, Chairman and Chief Executive Officer, Ecolab, said, “Every day, Ecolab’s 41,000 associates strive to make the world cleaner, safer and healthier. This purpose guides us to manage our global operations with integrity and care for the health, safety

and prosperity of our associates, customers, communities and the environment.”

The Ethisphere Institute is a leading international organisation dedicated to the creation, advancement and sharing of best practices in business ethics, governance, anti-corruption and sustainability. Ethisphere reviewed a record number of nominations from companies representing 36 industries and more than 100 countries.

CAPPInG tECHnOLOGYArla Foods uses BERICAP’s closure technology for its milk brandUsing BERICAP’s DoubleSeal 33/12 technology, Arla Foods has intoduced its brand, Cravendale White Milk, in PET bottles. Recently, the Cravendale brand was relaunched

by introducing new packaging formats - one litre PET bottles at the expense of one litre gable top cartons following positive consumer research that showed the Cravendale PET bottle to be easier to use and re-close. Furthermore, the Cravendale brand is expanding into the convenience category for the first time by launching a brand new 500 ml bottle. Bericap closures offer adequate features to protect milk against off-tastes, maintaining the natural milk taste during shelf-life.

The DoubleSeal DS 33/12 is equipped with a folded tamper evidence band for safe breaking and a specific design of the sealing lip for tight sealing to ensure product integrity. The DoubleSeal DS 33/12, currently used on PET bottles, can be well-decontaminated with all standard

decontamination methods known in the market for aseptic filling. After adaptation, it is feasible to use that closure also on HDPE bottles. Arla Foods, one of UK’s largest suppliers of fresh milk and cream, processes over 2.2 billion litre of fresh milk each year, across their six UK dairies and two UK creameries.

RECOGnItIOn Ecolab named one of the world’s most ethical companies

FOOD InGREDIEntStaura to offer novel fruit ingredients for Asian customers

InGREDIEntSChr Hansen’s SaltLite to cut sodium content in cheese

Taura Natural Ingredients is set to launch a new range of premium-quality concentrated fruit pieces designed specifically for bakery and foodservice operators in Asia. The URC BakeFruit range comprises six varieties of fruit pieces made using Taura’s unique Ultra Rapid Concentration (URC) technology.

Easy to use, and boasting a long ambient shelf-life, the ingredients are suitable for use in a wide range of bakery products, including cakes, biscuits, cookies, muffins, breads and brioches. Six flavours are available, all of which are popular among Asian consumers. They are apple, apricot, orange, blueberry, strawberry and honey.

Developed to meet specific Asian market requirements, URC BakeFruit ingredients are Halal and Kosher certified and 100 per cent vegetarian. The pieces are designed to provide bakery and foodservice operators in Asia with a delicious, convenient and functional alternative to fresh, candied or dried fruit ingredients.

Chr. Hansen introduced a breakthrough ingredient innovation, which enables cheese producers to cut sodium content by up to 50 per cent while maintaining taste and texture. Salt is an essential ingredient in cooking, food preservation as well as in the manufacturing of processed food. However, due to the link between excessive sodium consumption and high blood pressure, the World Health Organization (WHO) dietary guidelines recommend consuming less than 2,000 mg sodium, or 5 gm of salt, per day. Most Western countries and regions including the US, Canada and the EU have voluntary initiatives to reduce dietary sodium intake, including salt reduction in cheese.

taura’s URC BakeFruit pieces offer major benefits to bakery and foodservice sectors

Technology & InnovaTIon

Modern Food Processing | april 201318

Cognex Corporation, one of the world’s leading suppliers of machine vision systems, has announced the release of the new DS1000 3D laser profiling system. The system calibrates real-world units of measurement for inspections too difficult to perform with traditional two-dimensional machine vision. DS1000 3D sensor reads embossed or raised characters such as those on automobile tyres and also verifies the presence of low-contrast items in boxes or packages. In addition, it also identifies surface defects and chips with low or no contrast. It measures heights and tilts of components to determine

misalignment and calculates volumes & dimensions for food portioning.“The DS1000 3D sensor is factory-calibrated to provide real units of

measurement with micron-level accuracy, making 3D applications easier to understand and deploy,” said Joerg Kuechen, Business Unit Manager, Vision Software, Cognex. He added, “Unlike other laser profilers, DS1000 system is integrated with VisionPro software, the most robust 3D vision tool set in the industry. With VisionPro, users can also add GigE cameras for 2D inspection tasks.” DS1000 is an integrated system; a Cognex proprietary high speed sensor and laser are both enclosed in an IP65-rated industrial housing.

Cognex’s laser profiling system makes inspection easier

A complete new TIP-TITE® Sanitary Box Dumper from Flexicon forms a dust-tight seal between the container and equipment, tips the container, and discharges bulk material at controlled rates. The unit is intended for dumping of bulk foods, pharmaceuticals and contamination-sensitive chemicals from boxes weighing up to 2,500 lbs (1,134 kg) and measuring 36 to 48 inches (915 to 1,220 mm) on a side and 39 to 44 inches (990 to 1,117 mm) in height. The container platform is raised by dual hydraulic cylinders, creating a dust-tight seal between the top edge of a box and the underside of a discharge hood.

Twin hydraulic cylinders then pivot the platform-hood assembly, with dust-tight seal intact, to 45°, 60° or 90° beyond horizontal, including a motion-dampening feature at the termination of container rotation. A pneumatically-actuated slide gate at the discharge end of the cone controls the flow of material into storage vessels or process equipment. An optional, gasketted discharge gate actuated by twin pneumatic cylinders, provides a large opening with chute for the passage of larger objects or non-free-flowing bulk solids that may otherwise bridge across smaller openings, and allows control of the material discharge.

The dumper is constructed of stainless steel with continuous welds ground and polished to sanitary standards. All horizontal frame members are fabricated with round stainless steel tubing to promote water run-off in wash-down environments. Other sanitary features include capped threads, sloped-top control enclosures, guarding standoff brackets and FDA-approved epoxy paint on hydraulic cylinders.

Flexicon’s TIP-TITE facilitates smooth discharge of bulk material

Conveying chains require continual lubrication to reduce high levels of friction that can result in chain wear, high energy consumption and unplanned production stops. Keeping this in mind, SKF has come out with a complete range of oil or grease lubrication systems for conveyor chains, with or without air. These customised systems are controlled and monitored by control units or special software. The product has many advantages. It enables higher productivity by eliminating the unplanned production downtime for lubrication tasks, and increase conveyor service life through reduction of chain wear, besides offering safety to operators. As it reduces friction, energy can be saved. The lubrication systems also find application in the food and beverage industry.

In most plants, lubrication is applied manually – a task that requires the chains to continue running while production is stopped. Downtime is costly, creates environmental problems related to possible oil leakage, and can risk injury as operators lubricate while the chain is moving. Inadequate lubrication and irregular lubrication cycles lead to breaks in the chain or links, resulting in a need for frequent chain replacement.

SKF’s lubrication offers energy saving and safety to workers

Technology & InnovaTIon


Siemens launched new generation controllers SIMATIC S7-1500 that are suitable for medium to high-end machine and plant automation. The new generation of controllers is characterised by high performance and efficiency as well as offers numerous benefits such as integrated motion control, plant security and safety applications that are easy to implement. Greater efficiency is represented in particular by the innovative design that enables simple commissioning and safe operation by the configurable diagnostic functions that provide the plant status and by the integration into the Totally Integrated Automation (TIA) portal for simple engineering and low project costs. With regard to overall performance, the technology, security, safety and system performance have been considerably improved. In order to increase efficiency, further developments have been made specifically in the areas of design and handling, system diagnosis and engineering with the TIA Portal.

Commenting on the new product, Bhaskar Mandal, Executive Vice-President, Industry Sector, South Asia, Siemens Ltd, said, “Being in the Indian market for decades, Siemens has a thorough understanding of the industry needs and has continuously designed products & solutions that help our clients maximise productivity and increase efficiency. The SIMATIC S7-1500 controller sets new standards for maximised productivity. This benefits small-series machines as well as complex installations that place high demands on speed and deterministic communication. The SIMATIC S7-1500 is seamlessly integrated in the TIA Portal for maximum engineering efficiency.”

The Siemens Industry Sector’s Industry Automation division also announced the enhancement of its TIA Portal engineering framework with numerous new functions. Version 12 enables all Siemens’ drives of the Sinamics G converter series to be parameterised via the TIA Portal, and additional diagnostic functions have also been integrated.

Siemens’ new generation controllers enhance productivity

Mettler-Toledo has launched an enhanced version of its x-ray technology, the AXR-P, which is designed to help food and pharmaceutical manufacturers ensure the safety and integrity of a wide variety of packaged products. Equipped with the ability to examine products for foreign body contamination and other quality defects, it offers manufacturers high levels of quality control to boost production and comply with stringent food safety standards, such as Europe’s International Featured Standards (IFS), to operate in lucrative international markets. The advanced X-ray machine allows brand owners to meet requirements of local legislation, such

as the Framework Act on Food Safety introduced in South Korea in 2011, for the inclusion of more rigorous data monitoring on production lines, with storage of product inspection data for both conforming and non-conforming products.

Ideal for inspecting packaged foods, including ready meals, as well as pharmaceutical products the AXR-P X-ray system features an advanced Central Processing Unit (CPU). This technology promotes better line efficiency and stronger quality control by allowing faster data processing and exceptional detection sensitivity at higher throughput speeds than traditional X-ray systems.

Mettler-Toledo’s X-ray technology to help manufacturers meet stringent safety standards Marel has upgraded its PolySlicer 1000 (used in the meat processing sector)

with the addition of an all new interleaver that enables the machine to slice and interleave up to 700 slices per minute depending on product. With the upgradation of the product, stacks or shingles of cooked and cured meats and cheese can be successfully sliced and interleaved on the PolySlicer 1000, demonstrating its remarkable versatility and widening its appeal to meat and cheese processors of all sizes. The new interleaver can interleave each slice within a group or underleave a complete group in single, twin or triple lane operation.

The interleaver can operate with both the orbital and the involute slicing blade options. The independent cutting of paper and product provides excellent control of paper positioning, and therefore product presentation, which combined with an all-new involute high speed blade that requires infrequent sharpening, makes for high productivity with very less maintenance. Most other slicers of this type use the product blade to cut the paper, thus reducing blade life and increasing maintenance costs – and potentially compromising ideal slicing conditions. Marel’s new interleaver is also designed to be easily accessible for fast reel changes and easy cleaning and, in common with all its options, can be retrofitted to existing PolySlicer 1000 machines, thereby maximising and safeguarding the processor’s investment.

Marel upgrades PolySlicer1000 to improve its appeal to meat processors

technology transfer

Modern food Processing | april 201320

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.

Technology offered

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

Beverage industry Forms of transfer

Technology licensing

Chocolate manufacturing technology An Indian firm provides chocolate manufacturing and snack extrusion 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 increases business potential in bigger markets both locally and abroad.

Areas of application It is useful in food processing industry

where the food products of cylindrical shape are requiredForms of transfer


Food processing machineryAn Indian firm offers all machinery for processing fruits, vegetables, poultry, meat and fish. Manufactured in Europe, the machinery is easy to use and makes high-quality food products. It also offers ice-making machines. Areas of application

Food processing, agro-based industries Forms of transfer

Consultancy, equipment supply, turnkey

Liquid glucoseAn Indian firm offers a novel bio-process technology for liquid glucose production. The company has made a significant progress in technical advancement of the process.Area of application

Only for food and confectioneryForms of transfer

Consultancy, technology licensing

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

Food & beverages sector Forms of transfer

Consultancy, technology licensing

Technology for milk, fruit and cereal-based productsAn 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 industryForms of transfer

Consultancy, subcontracting, joint venture, technical services, capacity building, technology licensing, equipment supply, turnkey, others

Technology for natural dyes/ole-oresins An Indian firm provides assistance in the manufacture of oleoresins/natural colour extracts using latest technology.Area of application

Food colours/natural dyes Forms of transfer

Consultancy, technical services, turnkey

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

Food p roce s s ing and agro-based industriesForms of transfer


technology transfer


Coconut milk beverage An Indian entrepreneur is interested in acquiring the technology for producing & processing coconut milk beverage.Areas of application


Consultancy

Corn processingAn 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 industryForms 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 equipmentAn Indian company is seeking technology and equipment for processing of fruits, vegetables and other related products.

Area of applicationFood processing industry

Forms of transferOthers

Food preservationA 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 industr y, confectionery industry, pastry industryForms of transfer

Others

Fruit drinks-doy packA 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


Others

Juice and food processingA 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 precipitatesAn 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 purposesForms 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 plans to set up a coconut oil production line with technical co-operation from technology providers.Areas of application


Others

Technology requesTed

share and solicit TechnologyThe mission of Modern Food Processing is to spread the technology culture. Here is an opportunity to be a part of this endeavour by sending your technology on offer or

technology requirements. If you belong to any of these two categories, you are invited to furnish the techno-commercial details for publication. The write-up needs to be as per the format of this section with information about the particular technology offered or requested, its areas of application and forms of transfer.

Contact us: Modern Food Processing, Network18 Media & Investments Ltd, ‘A’ Wing, Ruby House, J K Sawant Marg, Dadar (W), Mumbai 400 028.Tel: 022-3024 5000, 3003 4672 l Fax: 022-3003 4499 l Email: [email protected]

Information courtesy: Dr Krishnan S Raghavan, In-Charge, Technology Transfer Services Group, Asian and Pacific Centre for Transfer of Technology (APCTT) of United Nations Economic and Social Commission for Asia and the Pacific (UNESCAP), APCTT Building, C-2, Qutab Institutional Area, New Delhi - 110 016, Tel: 011-3097 3758 (Direct), 3097 3710 (Board), Fax: 011-2685 6274, E-mail: [email protected], Web: www.apctt.org, For more information on technology offers and requests, please log on to www.technology4sme.net 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.

In ConversatIon WIth tansukh JainIn ConversatIon WIth

Phot

o Cou

rtesy

: G

ivau

dan

Indi

a

…says Tansukh Jain, Country Head-Flavours, Givaudan India Pvt Ltd. In conversation with Rakesh Rao, he offers insights into the emerging trends in flavour market in India and plans of Givaudan to tap these opportunities.

The consumer tastes and preferences are evolving in India



tansukh Jain

How do you look at Indian food flavour market?Indian flavour market is evolving fast in line with economic growth of the country and increasing consumption in food & beverage sector. Thus, this is opening up floodgate of opportunities for ingredient and flavour manufacturers. Over last 3-4 years, we have constantly seen double-digit growth in this market. Though we have seen strong growth in the last few years, penetration level of most processed food and beverage categories is low in the country. So, I expect to see continuous strong growth as we move forward.

How has Givaudan’s flavour business in India evolved over the years? Givaudan has been operating in India since 1994, and with the acquisition of Quest International in 2007, it was able to scale up operations in India. We have manufacturing unit for flavours in Daman, which predominately caters to Indian market, and also supplies products to neighbouring countries such as Bangladesh, Nepal, etc.

In March this year, we have opened a Mumbai Innovation Centre, which will offer new capabilities such as sensory science, flavour science and foodservices. This will help us expand local capabilities and resources to bring innovative and creative flavour & taste solutions to our customers in India. It has expanded our existing flavour creation, application technology and pilot-scale equipment infrastructure.

Could you elaborate on this new innovation centre?The Mumbai centre will provide wide range of solutions right from sensory science, flavour science to development of new applications. It will give full spectrum of services and possibilities in terms of how to design a product. This is going to add lot of value to our customers. Till date, we offered part of these services from India, while others used to be supported from out of the country, ie Singapore.

We believe in partnering with our customers because you can start quite early

in product development cycle right from the concept stage. The centre will help us provide an opportunity to work closely with food and beverage processors by offering services right from ideation level, prototype to final product.

How important is the Indian market for Givaudan?Givaudan Group is targeting to have more than 50 per cent sales from developing markets by 2015. India is one of the major markets for us in the whole scheme of things because of its growing consuming class and rising demand for right consumer-preferred flavour profiles. The innovation centre will help us satisfy this demand. It also means that we can bring world-scale technology and flavours to the Indian customers.

For Givaudan’s flavour division, which are the major end-user segments in India?Segments driving growth for us differ from country to country. In India, sweet goods (comprising bakery, confectionery, beverages and dairy) and snacks & savoury are two major end-user segments for us. We intend to further consolidate our presence in these segments through our new offerings of products and services.

Are Indian food processors showing interest in using health ingredients?The consumer tastes and preferences are evolving in India, with consumers moving towards healthy lifestyle. They are conscious about what they eat and want to avoid high salt, sugar and fat contents in their foods as these are considered to be not good for health. It is here that our taste solutions come into play, which offers solutions to design products that give you same taste without comprising on not-so desirable ingredients. This has huge potential, especially with urbanisation rising, more people getting exposed to global trends, etc. People are looking for healthy food & beverages, and making available such products locally through our customers offers huge opportunities for us.

We are seeing high demand for health ingredients from food and beverage

industry. At present, the market may be small, but is experiencing robust growth rate. At retail space, the range of health food options is increasing ranging from oats, breakfast food to baked snacks. These are big trends, which offer huge potential for our solutions.

Are there any plans for further expansion?At present, our focus is on flavour innovation supported by analytical and sensory services in India. We are planning to have one more greenfield facility in Pune. We have already acquired land for this and in 3-4 years, we expect the new facility to come up. We will continue to grow and contribute in line with our global vision. We aim to acquire position of market leader in India.

Email: [email protected]

Which was the toughest business decision taken by you?One was to walk

away from a potential business where it meant compromising on values. Second was related to people where I had to let go staff members.

What motivates you?The opportunity and possibility of making difference to market, categories and people.

Which is your favourite flavour?Chocolate

Can you name any books that inspired you?Outliers by Malcolm Gladwell – very inspirational to see various sides of success – and Wings of Fire – an autobiography by A P J Abdul Kalam – makes you think that one can achieve anything if there is a vision and strong determination.

Dear Reader,

‘Modern Food Processing’ solicits original, well-written, application-oriented, unpublished articles that reflect your valuable experience and expertise in the food processing industry.

You can send us Technical Articles, Case Studies and Product Write-ups. The length of the article should not exceed 1500 words, while that of a product write-up should not exceed 100 words.

The articles should preferably reach us in soft copy (either E-mail or a CD). The text should be in MS Word format and images in 300 DPI resolution & JPG format.

The final decision regarding the selection and publication of the articles shall rest solely with ‘Modern Food Processing’. Authors whose articles are published will be sent a complimentary copy of that particular edition.

Published by Network18 Media & Investments Ltd, ‘Modern Food Processing’ one of the leading monthly magazines exclusively meant for producers and user fraternities of the food processing industry. Well supported by a national readership of over 80,000 and our strong network of 26 branch offices across India, this magazine reaches out to key decision makers among the Indian manufacturers of food processing products, machinery and allied sectors. Brought out in association with Hong Kong-based Ringier Trade Publishing Ltd (one of the world’s largest trade publishing houses with more than 200 special interest titles and offices in every major country), it ensures that advertisers are able to promote their products and services across the globe at no extra cost.

So get going and rush your articles, write-ups, etc…

Thanking you,

Yours sincerely,

An invite that rewards as well...

Manas R BastiaSenior Editor

Network18 Media & Investments Ltd‘A’ Wing, Ruby House,J K Sawant Marg, Dadar (W)Mumbai 400 028India

T +91 22 3024 5000F +91 22 3003 4499E [email protected] www.network18publishing.com

D +91 22 3003 4669

Business Insights •Technologies•Opportunities

Special FocuS


Food & Beverage IngredIents Food and beverage ingredientsCatalysing growth by creating differentiation ...........................................................................................26

applications oF ingredientsFast forwarding innovations from lab to market ......................................................................................28

Fruit-based ingredientsAdding nutritive value for fruitful gains ..................................................................................................30

interFace - dr rajeev Kumar thakur, technical Head – Food, roquette india pvt ltd“In India, currently the biggest hurdle is the absence of relevant standards” ...........................................32

interFace - veena singh, regional commercial Manager – dow Wolff cellulosics (ibps region), dow chemical international pvt ltd“The addressable market for cellulose fibre is steadily expanding across the Asia-Pacific region” ..........33

roundtableCan natural ingredients provide a competitive edge to food processors? .................................................34


SPeciAl FocuS Food and beverage ingredients


T he food ingredient segment is a billion dollar industry and is rapidly growing in synchronisation with the

processed food market. The evolving food and beverage market, especially processed foods, has created a plethora of opportunities for new product development in the ingredients market too. Growing urbanisation, changing lifestyles and the need for convenient healthy foods have ushered in a new category of functional and health foods that claim to be fortified with certain new-age ingredients offering functional health benefits over and above the basic

nutritional value of the foodstuff. The Indian food ingredients market is also registering steady growth. However, there are some niche segments such as health food ingredients that are growing rapidly.

Hectic, sedentary lifestyles, the reluctance to exercise and the desire to be in control of one’s health have fuelled the craze for functional foods and beverages, which in turn is expected to drive the health-benefiting-ingredients market. “I am working with an MNC but while travelling for business purposes, I definitely miss home-made food. It is not one single statement but a dominating factor responsible for new customised products being launched in market.

This demand is linked with growth of food and beverages ingredients market in India. Due to the growing number of health-conscious consumers, several beverage manufacturers have already switched from aerated beverages to fruit juice-based beverages,” points out Ajit Lagoo, Head - Sales & Marketing, MicroChem Laboratory Pvt Ltd.

Additionally, the boom in the Indian retail industry has benefitted the Indian food processing industry, which, in turn, has boosted the Indian fruit and vegetable extract market. Lagoo strongly believes that the ingredients market will further grow from favourable trade policies and the government’s focus on the agro-based sectors. “The government intends to open 30 mega food parks towards the end of 2013,” he says.

Infusing growth to the food industry“Many believe that India has the potential to become the food factory of the world in the years to come. This stands as a proof of the significant progress that the Indian food industry has witnessed in recent years. Despite a poor start from being a starving nation in the late forties, India has emerged as one of the world’s major producers of food grains. No one can deny the role of ingredients towards the growth of the processed food industry,” states Lagoo.

Lifestyle of people in urban India is changing rapidly, and the products that are in demand today may become obsolete tomorrow. Further, sedentary lifestyle is encouraging the demand for Ready-To-Cook (RTC) & Ready-To-Eat (RTE) food. “We are too busy

IngredIenTs lIkely To see maxImum

growTh In IndIao Dairy-originated, especially

protein-based o Plant-derived o Sugar replacers o Seasoning & savoury ingredients

Growing need for convenient healthy food has paved the way for use of new-age ingredients in the processed food sector. It is the power of ingredients, which helps this industry to meet the consumer demands. Hence, ingredients market is growing at a sound pace.

catalysing growth by creating differentiation


Food and beverage ingredients

in our lives to cook at home, hence providing an opportunity for processed foods to grow in variety and number. Such developments boost the growth of ingredients market as well,” points out Lagoo.

A whole new series of ingredients is entering the market every day. “Such products are customised to prepare different processed foods to satisfy different consumer demands,” says Lagoo. There are various types of ingredients, and specialty ingredients form one such category. According to Lagoo, such ingredients are redefining the processed foods sector. These new generation foods (prepared with the help of specialty ingredients) are specifically targeted for various age groups. The same ingredients are also playing an important role in the development of different formats of processed food. Extruded food with lovely flavours and colours; RTE food with popular shapes are few examples of ingredients-based innovations. “In short, I can see a bright future for ingredients industry in India. Success of tradeshows on food ingredients is a testimony to this. In the years to come, dairy-originated – especially protein-based – ingredients, plant-derived, sugar replacers, seasoning & savoury ingredients will lead the growth of the overall ingredients market in India,” asserts Lagoo.

Trends in ingredients market Sugar, sodium/salt, fibre, trans-fat, cholesterol, natural, etc, are the words associated with the ingredients market. “These words are selling like hot cakes

with prefix and suffix of low, high, no, etc. Overall, the trend is revolving around two words – differentiation and customisation. More and more products coming into the Indian market are need-based. We are talking about a new term called F&D, which stands for ‘find the need & develop’ instead of R&D,” observes Lagoo.

As far as competition is concerned, it is getting more intense among the major players of ingredients in India. They are expanding their services with application labs and guiding manufacturers till the end-product is produced with knowledge of tentative claims. Specialty and functional ingredients derived from dairy origin and plant extracts are best sellers in market. Ingredient companies are even supporting their products with clinical data. “So, the scope for

commodity ingredients is surely over now. Heavy investments are being done by ingredient manufacturers so as to create differentiation. The selling trend is more complex. The buyers and sellers are entering into exclusive agreements to position their products and ascertain their business,” he says.

meeting demanding requirementsA closer look says that it is the consumers’ preference, which is redefining the food and beverage market in India. “The ingredients industry is yet to reach maturity here in India. The reason – of late, an average customer has just started reading product labels and will take more

time to understand its meaning. I guess the age-old manufacturers have taken enough advantage of this unawareness for years by adding cheaper ingredients in their products. But the scenario is changing every day. More and more Indians are travelling abroad; so they are seeing a huge difference in the product range displayed on shelves there. The difference is mainly due to the use of quality ingredients in the products,” Lagoo states. Technically speaking, it is an ingredient, which makes all the difference (taste, look etc) in a finished product.

The scope is more for ingredient manufacturers here as preferences of customers are changing every 100 km. For example, if a food colour is sold in huge quantity in one part of the country, it may not get even a single rupee sale in another region. Hence, there is a scope for customisation of products. “This is a challenge as well as an opportunity for ingredient industry. I could see a dietary fibre rich samosa, and calcium rich idli etc as future products for ingredient manufacturers in the Indian market,” he predicts. When it comes to price, it will remain a common factor while making choices. “But the price bar has definitely been raised, which has paved an easy way for niche and innovative ingredients for common man. But ingredients industry has to be on toes always to find alternatives, obviously low-priced, to keep customers interest intact for finished products made out of these,” Lagoo concludes.


IndIan IngredIenT markeT sCenarIo

o Yet to reach maturityo Number of health-conscious

consumers increasingo Preferences of consumers vary in

every 100 kmo Offering huge scope for ingredient

manufacturers

Overall, the trend is revolving around two words – differentiation and customisation. More and more products

coming into the Indian market are need-based. We are talking about a new term called F&D, which stands for ‘find the need & develop’ instead of R&D.

Ajit lagooHead - Sales & Marketing, MicroChem Laboratory Pvt Ltd

As far as competition is concerned, it is getting

more intense among the major players of ingredients in India.

They are expanding their services with application labs

and guiding manufacturers till the end-product

is produced.


SPeciAl FocuS Applications of ingredients

Rakesh Rao

R ecently, Givaudan, one of the global leaders in flavours & fragrances, opened its innovation centre at Andheri,

a suburb in Mumbai, for flavours business. Last year, Brenntag, the global leader in chemical distribution, inaugurated a new head office in Mumbai (also at Andheri), comprising its application lab for food ingredients to tap into the burgeoning

food & beverage market in India. These two examples exemplify the emergence of India as the hotspot for global ingredients players with the country witnessing robust growth in demand for processed food and beverages.

“The demand for processed food & beverage in India is increasing at a fast pace, and hence it offers immense scope of growth for Brenntag, which can offer food processors wide range of ingredients that can be used to develop new products. By expanding our local presence in major cities like Mumbai, we are supporting our strategy of being the leading chemical distributor in both specialty and industrial chemicals,” commented Steven Holland, Group CEO, Brenntag, while inaugurating its new lab last year.

Expanding the horizon In India, food processing industry is in early stages of development compared to developed countries. With Indian consumers showing growing inclination towards processed food, manufacturers are launching innovative products to meet this demand. At the same time, multinational companies are expanding their business in India.

These have opened up growth avenues for ingredient suppliers as they provide wide range of ingredients to help food manufacturers develop innovative products. These suppliers are bringing in new ideas/concepts into the market, which are backed by adequate technical support. “Opportunities for flavour manufacturers are huge in India as the country is witnessing rapid economic growth and increasing consumption of processed food & beverages. Though it is not as big as China, it is one of the fastest growing food ingredient markets in the world. Number of households having higher disposable income continues to grow. And with that, people have the capacity to buy processed food and beverages,” observes Monila Kothari, President – Asia-Pacific, Flavours, Givaudan Singapore Pte Ltd.

The diet of middle class Indians is also undergoing changes. These consumers are snacking more, eating more processed foods and are seeking out food products that offer convenience (quick preparation, portability, etc). “In addition, health concerns are driving food purchase behaviour as consumers look to manage or prevent future health issues. We are focussed on helping our

ClosE to thE maRkEtAdvantages of having application labs in the country are as follows:o Easy to understand needs of

regional customerso Providing technical support for

new ideas/conceptso Increasing speed to market for

new producto Ability to leverage on global

experience to solve local challenges o Can use local facility to serve

global and regional customers o Easy to scale up manufacturing

capacity in case of new ingredients

Burgeoning market for processed food & beverages and highly competitive marketplace are forcing manufacturers to develop unique products to meet the requirements of demanding consumers. Global ingredient suppliers, who are increasingly investing in application labs, are offering innovative concepts and solutions to food industry to meet this need.

Fast forwarding innovations from lab to

marketGivaudan’s innovation centre in mumbai Photo courtesy: Givaudan India


Applications of ingredients

customers capitalise on these trends with a combination of deep application experience and new, innovative products – some coming from our global portfolio and some developed in India specifically for the Indian market,” says Brian Jones, Regional President - South Asia, SAFI, DuPont Nutrition & Health – the supplier of Solae soy ingredients and the Danisco range of ingredients.

offering concept-to-pilot servicesIn India, food habits change from state to state, region to region, and hence it is imperative for ingredient manufacturers to understand consumers’ taste buds before they embark upon developing the ingredients. “Givaudan is investing in understanding different taste profiles of consumers in India. We have global programme called ‘Culinary Trek’ to analyse the authentic preparation of a cuisine and convert this research into flavours that have a consumer appeal. With the new innovation centre in Mumbai, we have the capability to take it from kitchens right up to delivering the finished flavour,” points out Kothari.

With inhouse food & beverage application and innovation laboratories, ingredient manufacturers are able to offer value-added services to customers by meeting specific requirements for the formulation and customisation of various blends of ingredients and chemicals. These labs also help food and beverage companies to reduce the development cycle for their new products. “Our innovation centre in Mumbai will offer customers Indian

consumer-preferred profiles developed in the country. In addition, it will provide quicker turnaround and closer customer collaboration with Givaudan functioning as an extended arm of customers’ product development teams,” adds Kothari.

serving foodservices segmentOne of the segments witnessing increased traction is foodservices, which generally demand quick turnaround time for new products. Hence, ingredient companies have to work closely with the Quick Service Restaurant (QSR) industry. “The foodservices industry is still at a nascent stage in India. But, organised foodservices industry is expected to witness robust growth in coming years. It is right time for Givaudan to offer its services to this industry as it gears up for expansion in the country,” opines Kothari.

In foodservices, it is important for ingredient suppliers to present concepts to the customer rather than flavour solutions. After presenting a concept, one can go down into flavour solutions. On the other hand, in case of processed food & beverages (which is mostly distributed through retailers), most of the time, ingredient companies offer flavour solutions first, and in some cases, they offer concepts for customers, with whom they work on long-term innovations.

“We believe with new innovation centre, we can take the concepts and products to our customers to the next level. We are excited about getting into foodservices sector early on in India,” she adds.

health, the growth driverWith awareness on health increasing, ingredient suppliers are experiencing rise in demand for their products from manufacturers of dairy items, beverages, etc considered to be good for wellbeing. “The demand for our ingredients and technology is rising steadily in India – outpacing the growth in the processed food industry at large. We have seen good growth across the segments we are participating in, with importance continuing in the dairy and bakery segments,” says Jones. Lifestyle disorders such as diabetes and cardiovascular

diseases are major and growing concerns for the Indian consumers. In order to tap this trend, ingredients suppliers are experimenting with innovative products for their customers, ie food & beverage manufacturers.

Ingraining strength Factors such as rapid urbanisation, changing lifestyle, increased number of women in workforce, rising per capita income, etc are leading to significant growth and new opportunities in food and beverages sector. To tap this growing market, ingredient manufacturers, in addition to investing in application and innovation labs, are also expanding their manufacturing facility. “To meet the growing demand for flavours, over the last two years, we have invested in our manufacturing facility in Daman to expand capacity,” opines Kothari. In addition, Givaudan is planning to set up a greenfield flavour manufacturing facility in Pune.

India has emerged as one of the major sourcing hub for ingredients in the world and companies are taking advantage of this development to grow their business in future. “We source raw materials and food ingredients from within India, as well as a variety of locations across the globe. We have seen strong growth over the past several years and expect this trend to continue. Because many of our solutions are able to address the growing health and food safety concerns of an increasingly prosperous population, we expect growth to significantly outpace that of the processed food sector,” concludes Jones.


Health concerns are driving food purchase behaviour as consumers look to manage or prevent future health

issues. We are focussed on helping our customers capitalise on these trends with a combination of deep application experience and new, innovative products.

Brian JonesBrian Jones, Regional President - South Asia, SAFI, DuPont Nutrition & Health

Opportunities for flavour manufacturers are huge in India as the country is witnessing rapid economic growth and

increasing consumption of processed food & beverages. Number of households having higher disposable income continues to grow.

Monila KothariPresident – Asia-Pacific, Flavours, Givaudan Singapore Pte Ltd

Special FocuS Fruit-based ingredients

Modern Food processing | april 201330

Rising levels of health-consciousness is sprucing up the demand for fruit-based ingredients in India. However, Indian food processors are facing challenges on account of non-availability of suitable technologies to process fruits locally.

Adding nutritive value for fruitful gains


F ruit ingredients provide natural sweetness, flavours, colours and many nutrients when added to food products. As a result of such attributes, these ingredients are becoming increasingly popular

in the processed food industry. In the last few years, there has been significant improvement in the utilisation of fruit-based ingredients in the Indian food processing industry. Rapid transformation in the lifestyle of Indians has resulted in dramatic increase in the demand for processed and convenience food.

Further, there is rising health-consciousness among consumers, who are increasingly becoming aware of the benefits of including fruits in their diets. “Consumer awareness on health benefits of consuming antioxidants and micro-nutrients is attracting consumers to pick up fruit-based ingredients. Also, modern food processing technologies help in preserving the beneficial components of fruits during processing,” says Dr Suresh Itapu, Chief Executive Officer, Nutritech Consulting Services Pvt Ltd.

Emerging trendsAccording to Dr Itapu, fruit-filled yoghurt, fruit smoothies, breakfast cereals with dry fruits and freeze dried fruit pieces, fruit snacks and fruit-based bakery goods are some of the new innovations in this arena. These products help the food processors to offer the benefits of fruit with other processed products. Recent consumer interest in fruits and vegetables and their health benefits is helping the food processors to promote these products. “These products are

also helping processors to offer convenience of fruit consumption to the targeted consumers. Seasonal availability is one of the issues with consumption of fruits throughout the year. Such products can handle this issue effectively and make available convenient fruit-based food products to consumers throughout the year,” he points out.

Now, demand for healthier foods is increasing – moving towards low fat or no fats and foods with high

antioxidants such as fruits. To meet the changing preference and demand, industries are focussing on healthy and tasty food products made from

fruits. Now, manufacturers are gaining competitive advantage in the market by offering healthy fruit-

based products. Fruit smoothies and fruit-filled yoghurts are some of the innovative products that are

gaining popularity in the Indian market. “Fruit ingredients in this product category provide flavanoids, antioxidants, etc,

along with protein, which boost the health attributes of the product. Similarly, in fruit-based yoghurt products, probiotic attributes with antioxidant characteristics will greatly improve

the product strength,” says Dr Itapu.

Challenges and market scopeCurrently, the Indian processors are facing challenges as a

result of non-availability of technologies to process the fruits locally to provide functionality in processing and preserving the beneficial components during processing. “This issue

is currently making such products expensive. Also, cost of freeze dried fruits is one of the challenges

in using those in the breakfast cereals. Seldom, Indian processors are able to come up with real innovative products. As of now, we are importing the product ideas and introducing these products in the Indian market,” he points out.

It may be difficult to predict what will be the exact shape of the market in future. “However, there is a positive demand in market for fruit-based ingredients and products. This segment will certainly be able to ride on the continuing emphasis on health-consciousness among Indian consumers and tremendous growth in health, functional foods,” he says. Some of the ingredients having potential in the next two years include freeze dried fruits, fruit concentrates, and fruit-based dietary fibres, among others.


Consumer awareness on health benefits of consuming antioxidants and micro-nutrients is attracting consumers to pick up fruit-based ingredients. Also, modern food processing technologies help in preserving the beneficial

components of fruits during processing.

Dr Suresh ItapuChief Executive Officer, Nutritech Consulting Services Pvt Ltd

Photo courtesy: Taura Natural Ingredients

Special FocuS interface - Dr Rajeev Kumar Thakur


How is the food and beverage ingredients market in India shaping up?Food and beverage ingredients are inherently linked to the growth of food and beverage industry. There is demand for new ingredients in the market, for instance, colours, flavours, additives and alternatives for commodity ingredients. Currently, demand for ingredients is driven by three main trends: industrialisation of traditional & ethnic foods; better quality and safe products & product variants

in terms of flavours; and innovation of new products & packaging. Ingredients have started to penetrate even unorganised sector for product standardisation as well as for quality improvement and hygiene purposes. Just couple of years back, there were limited players in ingredients market, but currently there are several players specialised in sweeteners, proteins, dietary fibres, seasonings, dried fruits, herbs, natural extracts, flavours, colours, phytochemicals etc, and many more are expected to join the bandwagon in coming years.

How is the performance of food ingredients business in India? In India, currently the demand for lifestyle products is at nascent stage and whatever products are available are under niche segment. The main reason is that majority of population is not aware of the

complexity of health linked to the food we consume and the lifestyle we follow. But, the urbanisation and social media penetration are changing the mindset of the people. In such a scenario, performance of Roquette food ingredients is as per market demand of the niche products under health and wellness category. The demand for value-added ingredient like maltodextrin is excellent and performing well in dynamic Indian market.

What are the latest innovations in the area of food ingredients from Roquette? Globally, Roquette is consistently heading for new ingredients for future demand. Latest innovations from Roquette are in the field of proteins, dietary fibres,

polyols, maltodextrins and starches. One of the much-talked topics in the world of food ingredients is related to proteins. We have developed plant-based protein from pea and wheat with excellent nutritional profiles. Roquette is leading the development of the non-animal and non-soy proteins.

In dietary fibre, after the success of a soluble fibre NUTRIOSE extracted from cereals, Roquette was encouraged to develop a fibre extracted from pea. As the world leader in polyols, the company launched SweetPearl, a new concept based on maltitol to substitute sucrose in a wide range of indulgent sweet goods including biscuits, chocolates, ice creams and others. The concept has been well-received since it opens the door for making premium quality sweet goods without sugar. Innovation for new range of maltodextrins

is the result of our approach of continuous quality improvement.

What challenges are faced by food ingredients manufacturers in India? In India, currently the biggest hurdle is the absence of relevant standards, which if at all available, are obsolete as they are not updated in the globalised world. It is a stumbling block for innovation in food and beverages, as well as for import and export. We require harmonisation with the rest of the world and inclusion of new standards. The mechanism should be the motivator for innovation and timely reviewing the existing system whether it is regulatory, licensing, approval system or registration.

How do you visualise food ingredients market two years from now? The food ingredients industry will adapt its offerings to the evolution of the demand from consumers. We see that convenience, taste, texture remain key drivers for processed foods. For the vast majority of consumers, eating food must be a pleasure. Health and wellness is certainly the second trend as consumers are fully conscious of the link between food and healthy life. Moreover, food will still be very much linked to the local supply and therefore, specific considerations must be taken by regions as pricing, naturality and others are concerned. Needless to say that food safety is a prerequisite in all countries and there is still room for big improvement.


…says Dr Rajeev Kumar Thakur, Technical Head – Food, Roquette India Pvt Ltd. He speaks to Prasenjit Chakraborty about the evolving ingredients market and Roquette’s contribution towards the segment’s growth.

Special FocuS

In India, currently the biggest hurdle is the

absence of relevant standards

Special FocuSinterface - Veena Singh


What are the opportunities in the processed food and beverages industry?The Indian food processing industry is divided into agri-products, milk & milk products, and meat, poultry & marine products. In agri-products, India is the largest producer of several fruits, such as banana, mango and papaya. It is also the second-largest producer of vegetables such as brinjal, cabbage and onion. Besides, the country is the second-largest producer of rice, wheat, sugar and cotton. In milk & milk products, India is the largest producer. In terms of livestock,

the country has the largest livestock population in the world. Dow Wolff Cellulosics (DWC), a business unit of Dow, offers the right mix of ingredients to make many of the foods and beverages healthier and taste-friendly with longer shelf-life.

At Dow, it is not only about providing food manufacturers with highly functional ingredients to improve the quality of products; it is about a drive to find novel solutions that help consumers eat healthy foodstuff. Today, the bakery segment offers good potential for growth. DWC solutions are used in this industry for texture enhancement. One of the key features is maintaining the softness of cakes for a longer period

of time. In case of Indian traditional foods, especially fried snacks where oil intake is high, Dow technology helps reduce oil consumption contributing to healthier products.

Frozen processed foods can also be protected from texture degradation caused by temperature variations in the supply chain network using Dow solutions.

How is the demand for cellulose fibre in food processing industry?The addressable market for cellulose fibre is steadily expanding across the Asia-Pacific region. Primarily, there is increased health awareness, post the emergence of lifestyle diseases such as obesity, blood

pressure and diabetes. However, varied eating habits within the geographies pose a challenge to providing adequate options. Educating the customer and integrating with the traditional process of manufacturing is the key to explore the untapped potential within the region.

Specific to the Indian food industry, some of the major challenges faced are: lower levels of consumer awareness that processed foods can be more nutritious; low price elasticity for processed food products and the need for a good distribution network and cold chain. These challenges can be addressed through backward-forward integration from farm to consumers, development of marketing channels and linkages among industry, government and institutions including positive streamlining of food laws.

Are you looking at more offerings for food processors in India?Many large Indian corporates and food chains have invested in the food processing sector over a period. Almost 70 per cent of the sector is dominated by the unorganised and small-scale players, indicating the huge potential inherent in the Indian food processing sector. Dow is constantly engaged with the industry in search of opportunities to develop and introduce new technologies to cater to the food industry. The Dow range of METHOCEL and Clear+Stable food ingredients ensures that products look great and have the right texture when they reach the consumer’s kitchen table.

METHOCEL locks in food filling and helps frozen meals look and taste just as great coming out of the oven without compromising on taste and texture. On the health front, Dow’s formulation expertise and the Wellence food ingredients are contributing to making healthier and more satisfying reduced-fat and allergen-free foods, including gluten-free foods, without compromising the taste, look or feel. By adding FORTEFIBER Soluble Dietary Fiber to the list of applications, bakery products and cereal bars are now higher in fibre content, delivering a unique combination of health and functional benefits.

Dow has a number of such solutions in the food processing industry related to food texture and health, making it the preferred partner in the Indian food industry.


…says Veena Singh, Regional Commercial Manager – Dow Wolff Cellulosics (IBPS region), Dow Chemical International Pvt Ltd. In conversation with Rakesh Rao, she highlights the growth prospects for cellulose fibre market.

The addressable market for cellulose fibre is

steadily expanding across the Asia-Pacific region

Special FocuS Roundtable


Can natural ingredients provide a competitive edge to food processors?

With the consumer demand shifting from artificial to natural products, the companies in the food and beverages segment have to continuously innovate to adapt to this trend. They need to increasingly use natural ingredients to maintain the naturality and fresh feel of the food products. Avani Jain finds out more…

The food industry is growing rapidly and the demand for natural products is on the rise. As a result, the food and beverage processors are increasingly looking at using natural ingredients for flavours, colours, fragrances, etc. Moreover, with health and wellness being a priority for consumers today, natural ingredients in food and beverages are likely to rule the roost.

Editorial takE

The demand for products made using natural ingredients is increasing. Thus, if we talk about frozen natural aamras, it is witnessing rising demand. The expected growth in aamras consumption is around 28 per cent in volume and 48 per cent in value. Hence, Vadilal offers Quick Treat Aamras in frozen state, which is suitable for consumption any time during the year. As freezing process itself acts as natural preservative, no preservatives or any artificial taste enhancers are used in the product. Frozen natural aamras as a product is popular across social classes, and hence creates a lucrative opportunity. This has led to market dominance by local dairies. However, these dairies use sweeteners and mango essence to get the desired taste and colour, but these additives are harmful for health. Thus, it is clear that natural ingredients provide an edge to food processors to increase sales.

Piruz Khambatta Chairman & Managing Director,

Rasna Pvt Ltd

The biggest trend in the non-alcoholic, non-carbonated sector is that people are continuously moving towards natural and fruit-based products. Thus, the usage of natural ingredients in food products has become obvious. In keeping with this trend, companies such as Rasna, are focussing on making products that are more fruity, natural and healthy. We have taken a number of steps to adapt to the demand of consumers for natural products. There is also a trend towards less sugar or no sugar products, so we have made products that cater to this requirement. Also, we have launched new natural favours in drinks such as water melon, guava etc, as there is a demand from the market. Thus, there is a growing trend towards natural fruit-based drinks as against the carbonated soft drinks. Natural products and quality is our unique selling point, which helps us to boost sales.

Bhrigu Mehta Director,

Krutika Agro Produce Pvt Ltd

Since last couple of years, the demand for yellow or artificial jaggery is decreasing day-by-day, as people prefer natural and healthy products. As a result, the demand for natural jaggery is increasing. At present, jaggery produced in India has no set standards at the time of manufacturing, and chemicals such as hydrosulphate, synthetic colours, additives and detergent powder are added to make it yellow in colour and increase its shelf-life. However, our natural jaggery uses only natural ingredients. It is made from fresh sugarcane juice. Natural jaggery has five times more minerals than brown sugar and 50 times more minerals than refined sugar. Thus, one can clearly say that the demand for natural ingredients in food products to retain the natural taste and colour of the product is increasing. Hence, the companies need to innovate to adapt to these changes.

Rajesh GandhiManaging Director,

Vadilal Industries Ltd

Facility Visit Kanhai Foods Pvt ltd

Avani Jain

It cannot be denied that the bakery sector in India has come a long way and holds an important place in the industrial map of the country.

But, it is also a fact that the industry is largely unorganised in India. There are few players belonging to organised sector, who have driven the changes. One among them is Ahmedabad-based Kanhai Foods Pvt Ltd, which primarily caters to the demands of Gujarat.

Shashank Chokhani, Director, Kanhai Foods Pvt Ltd, notes, “The demand for bakery products is not the same in different states. Earlier, the demand was low in Gujarat due to many reasons. One among them was the belief that they contain eggs. This restricted the vegetarian community from consuming these products but now there is a shift. Slowly, the demand for

breads, cakes, pastries and other bakery products is increasing and as we are among the first companies to introduce 100 per cent eggless products in Gujarat, we are seeing continuous growth of our products in the state.”

Humble beginningKanhai started its operations on August 15, 1996. Since then it has been at the forefront of innovations and creativity in the field of manufacturing and marketing of wide range of bread and bakery products. Today, Kalory is the brand leader in the market of Gujarat with exciting range of products including whole wheat bread, multigrain bread, wheat bread and pizzas and so on. Kabhi B, the bakery division of the company, provides a wide range of pastries, cakes, bar cakes and so on. From the beginning, the commitment of the company towards health, nutrition

and vegetarianism has been noteworthy. Chokhani says, “We had to face lot of difficulties in the beginning like competition in the market. Also short shelf-life of bread was a major challenge. During those times, the concept of Kabhi B was not there. Gradually, Kabhi B was born; we grew and launched many more bakery products thereafter.”

The total area of the facility comprises 7,000 square yards, of which manufacturing area is spread over nearly 50,000 sq ft. The entire plant is divided into three sections, ie Kalory bread-making section, where all kinds of breads, pizza bases, buns etc are prepared; the cake and pastries section; and ready snacks section. The items prepared in the cake and pastries & ready snacks

section are sent to the Kabhi B outlets near this factory. Out of the three, the bread-making section at this plant occupies the maximum area. The plant is equipped

with proper hygienic and sanitation control departments, a walk-in cooler to preserve perishables, and separate storage godowns, maintenance, production, and dispatch areas.

Manufacturing process of breadChokhani avers, “First the sifting of wheat flour, which is the major ingredient, is done - wheat flour is fed to sifter for cleaning it. Then, according to the recipe of bread, mixing of the required ingredients takes place in the hi-speed mixer. The whole process is automatic and the time is also fixed. Then through hoist, this mixture is emptied into the hopper, where the dough gets divided into respective sizes like 400 gm or 200 gm dough. Then it

With rise in demand for delicious food products and changing eating habits of people, bakery products have gained popularity among masses. This demand varies from state to state and companies in the segment have to continuously innovate to cater to varied needs. One company indulging in this is Kanhai Foods Pvt Ltd, which is famous for its 100 per cent eggless Kalory brand of breads and Kabhi B outlets serving cakes, pastries and other bakery products in Gujarat.

Baking a success story with stringent quality standards

36 Modern Food Processing | April 2013

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goes for rounding process and the dough is deposited into a container.”

After this, the prooving process is performed. In this, first the dough passes through an inter prover where the stabilisation process is done and then dough is fed to the final prover where fermentation takes place for about 40-50 minutes. Then the dough is baked in the oven for 40-50 minutes. All the processes are totally mechanised. After baking, cooling process takes place as the bread is baked at more than 200° C and it is necessary to bring it to the room temperature. After cooling, the bread is sliced according to the specifications on high-speed slicers. After that it is packed and dispatched. “Thus, in order to make one loaf of bread, it takes complete 8 hours to perform all the processes from beginning till the end,” adds Chokhani.

The total capacity of bread plant is 30,000-35,000 loaves per day.

Enhancing qualityWith the aim of improving the standards, the company went in for stringent food safety norms and processes in its manufacturing and has acquired ISO 22000: 2005 certification. The company has also acquired ISO 9001 certification in 2011. Chokhani notes, “We indulge in strict quality control practices, and the raw materials are thoroughly checked and then only used in processing. Further, all the processes are recipe-based, so no errors are possible. Unlike other bread manufacturers who use ice for cooling the bread, we have a chilling plant to perform this task. Further, as the technology changes, we have also made changes. Earlier, we were using spiral mixers, now we are using high-speed mixers. Right now, we send the finished products outside for final checking but soon we would develop a hi-tech lab to perform this task in the factory premises only. The shelf-life of our breads is four days as against some other brands, which has one day.”

Innovating to address current market trendsInnovation in product, packaging, distribution and even retail presentation has helped the company grow. The company has offered various innovative and healthy products such as whole wheat bread, round bread, Indian style wheat paav and maska buns etc. Quality has been the hallmark of every product.

The company is well aware of its duties towards the environment as well and has taken proper steps to save energy and reduce waste. Chokhani avers, “Earlier, we used diesel and oil for processing but now we are using CNG for all the processes. This has led to less pollution, fuel saving and wastage reduction. For waste disposal, we burn the waste in our own fire chimney; and the agricultural waste so produced can be used for other purposes.”

Envisaging growth opportunities Bakery industry is growing at a fast pace. So one needs to bring in changes to satisfy all the needs of the customers. “Hence, we are renovating this facility to make the processes automated and reduce manual effort. This would increase accuracy and even the product quality will improve. For example, we will be hiring a new automatic machine for making paav bread. We are also planning to develop a fully air-conditioned supermarket store at this facility where all the products would be displayed. Thus, in terms of infrastructure, in one year’s time, we would be the largest manufacturers of bakery products in Gujarat,” claims Chokhani.

He adds, “This is our base factory and apart from this, there are nine mobile kitchens spread all over Gujarat. The basic raw material is sent from the main factory to these kitchens and then assembling is done there. There are 46 outlets of Kabhi B in Gujarat. This year, we are planning to expand it to 100 outlets. Also, we are planning to establish ourselves pan India by the end of this year by launching in Rajasthan and then in Madhya Pradesh.” Thus, by way of innovation, following

basic principles of quality, honesty and opting for eggless recipes, the company is all set to touch new heights in the future.


We indulge in strict quality control practices, and the raw materials are thoroughly checked and then only used in

processing. Further, all the processes are recipe-based, so no errors are possible.Shashank ChokhaniDirector

Kanhai Foods Pvt Ltd

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4

Photo 1: Fresh bread coming out of the ovenPhoto 2: Bread being manufacturedPhoto 3: Ready snacks sectionPhoto 4: Bread being packed Photo: Nikhil Patel

InsIght & OutlOOk


NoN-alcoholic Beverages

iNsight & outlook

NoN-alcoholic beveragesRaising wellness quotient with nature’s goodness.............. ...................................................................40

Private label beveragesRefreshing prospects in retail............................. ...................................................................................42Ranjana Sundaresan, Food and Drink Analyst – India, Mintel

Powdered beveragesConvenience and value for money: Attaining the right mix............................ ....................................44

Flavoured milk marketMoving towards healthy refreshment....................... .............................................................................46

Premium bottled water Still testing the waters in India ............................................................................................................48

iNterFace - Nitin gupta, Founder and managing director, kg Functional beverages “It took 18 months of research to prepare a formula that would tickle the taste buds of Indian consumers” .....49

iNterFace - Yogesh bellani, chief operating officer, FieldFresh Foods Pvt ltd “Today, consumers are on the lookout for easy mocktail, cocktail options”......................... ................50

ultrasouNd techNologY Creating a wave in quality control of food products......................... ...................................................52A Karthiayani, N Dhivya, V Mathavi and C Prem Anandh of College of Food and Dairy Technology, Koduvalli, Chennai

InsIght & OutlOOk non-alcoholic beverages


Imag

ing:

Chai

tany

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Sur

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Mahua Roy

I ndia is gradually becoming a health-conscious nation. Every new product launch is supported with health claims. One of the

biggest categories gaining success out of this trend is that of fruit juices. Growing at a Compounded Annual Growth Rate (CAGR) of about 35 per cent, the Indian non-carbonated drink market is likely to touch ` 54,000 crore by 2015 from the current level of ` 22,000 crore. This category includes fruit drinks, nectars

and juices, as per a study conducted by ASSOCHAM. This is also advocated by a recent Datamonitor study that says that the 100 per cent fruit juice category is slated to grow at a CAGR of 12.5 per cent for the next three years.

The prime factor that has fuelled this huge growth is the high disposable income of the population, particularly in the urban areas. Consumers are largely seeking healthier beverages even if they are relatively more expensive, due to their apt positioning. Four mega trends are seen in this category today, and each beverage

manufacturer is striving to innovate under these heads. “The dynamics of growth in the fruit-based beverage space is attributed to modern retail and alluring shelf displays, which drive the impulse purchase. Another concept that is gaining ground is the category of out-of-home consumption or on-the-move consumers, which is making packaging a huge differentiator,” says Mohit Khattar, Managing Director, Godrej Nature’s Basket.

The fruit-vegetable blendHealth-conscious audience has long favoured the attractiveness of fresh vegetable juices. And thus due to rising awareness about the goodness of vegetable juices, the beverage manufacturers are offering these in packaged formats. Seen as a brilliant move, this category has seen maximum innovation in terms of product launches and differentiation. A fruit-vegetable juice range is generally made available in an interesting combo, such as orange-carrot, mixed fruit-beetroot-carrot, mixed fruit-cucumber-spinach, etc. “They provide the goodness of fruit and vegetable with no added sugar, colour and no preservatives,” says K K Chutani, Marketing Head, Dabur India Ltd.

This blend category is seeing high growth because of its new-age positioning, ie fibre-enrichment. Dabur recently announced the expansion of this range by launching India’s first fibre-enriched fruit beverages – RéalActiv Fiber+ having two new exotic fruit-mix variants – Banana Strawberry & Green Apple Punch. Together, Réal and RéalActiv have 25 different variants in the market today. “In today’s hectic lifestyle, our meals lack fibre, which is an essential element of balanced diet. Unfortunately, there is no beverage available in the market – be it a juice or fruit drink or cola – which has the goodness of dietary fibre. Made from 100 per cent fruit, the RéalActiv Fiber+ range gives us the necessary fibre intake that our body needs and will help complete our daily dose of fibre in a tasty way. It is almost like having a whole fruit. With this, we aim to further expand the fruit-based beverages category and offer our consumers

Raising wellness quotient with

nature’s goodnessNon-alcoholic beverages are vying for consumers’ attention across urban as well as rural markets. New product categories such as beverages with blends of fruits & vegetables, exotic flavours, traditional Indian drinks, etc along with innovations in packaging are creating unprecedented growth opportunities in this sector.


Non-alcoholic beverages

more choices to make their modern hectic lifestyle healthier,” adds Chutani.

Offering such a blend to consumers instantly provides innovation quotient to the brand. Apart from fibre, there is the soy positioning tested by Unilever via its 67-year old Kissan brand extension. Kissan Soya Juices were launched in three new flavours – apple, mango and orange.

Exoticness finds loyaltyFew months ago, Dabur’s distribution team was taken by surprise when orders for its Réal range of packaged juices in variants as unusual as plum, peach and apricot began to pour in from remote towns of the north east. “Exotic flavours have found loyalty not just in urban markets, but also far-flung ones. Players in this category are experimenting with blends containing unusual fruits. Cranberry, pink guava, litchi, apricot, peach and their blends are being launched by Indian brands placed competitively on retail shelves next to imported variants,” says Varun Kumar, Senior Analyst – Market Insights, Datamonitor.

Godrej Nature’s Basket, which caters to the higher end of the market, has witnessed a 4:1 sales ratio between fruit and aerated drinks. It also stocks imported juice brands from the US and South Africa such as Ceres, Pfanner and Florida, priced anywhere between ` 125 and ` 250 for a litre as against Réal and Tropicana, which fall in the range of ` 85-90. “Consumers are more than willing to pay for these brands. Juices have constantly outdone other drinks. It is an obvious market preference where our health-conscious consumers opt for

juices,” says Khattar. Another interesting observation is the gradual adoption of this category towards gifting, converting it into a planned purchase.

The traditionals still going strongIn recent years, traditional Indian beverages such as lime juice and coconut water have seen a foray into the packaged variants of the same from larger and regional brands. It is also interesting to note that while fresh lime accounts for 49 per cent of the unpackaged category, 75 per cent of the packaged fruits beverages are dominated by the mango flavour, which is perceived as a filling and indulgent beverage. Orange, mango, apple and mixed fruit are all-time hits. They collectively make up a whopping 90 per cent of flavours sold. “What lacks in this category of traditional flavours such as mango, pineapple and lemon, is its low hold on the health proposition. They are still perceived as thirst quenchers or chillers. Orange juice, however, is riding high on the health front,” says Kumar.

India is home to a vibrant street fruit juice market, right from sugarcane to citrus-flavoured juices. “Beverage researchers are still working out ways to stabilise certain popular fruit juices such as chickoo, sweet lime and watermelon, which involve packaging bottlenecks because of their texture, leading to lack of consistency in quality,” says a senior scientist from Central Food Technological Research Institute (CFTRI), Mysore.

Innovating the packagingPackaging innovation represents a sizeable potential in juices, especially in shelf-stable categories, where aseptic packs, screw-cap containers, multipack bottles add convenience and choice. Most of the branded fruit-based beverages are packed in a six-layered tetrapack with a double seal, spill proof cap, which retains the freshness of the drink. “Preserving food products without preservatives is possible due to our advanced processing and manufacturing technology. This technology is referred to as aseptic technology, which does not warrant the

addition of any preservative or refrigeration for storage,” explains Chutani.

Apart from technology to promote safety, packaging is also solving issues related to convenience. “Busy lifestyles seek convenient solutions, which present a big opportunity. We have designed to offer 1-2 servings instead of large packs for in-home consumption,” says Nadia Chauhan, Joint Managing Director and Chief Marketing Officer, Parle Agro. Then there is Coca-Cola, which has repositioned its ‘pulpy orange’ Minute Maid brand, which was sold only in PET bottles till now. It is however now available in a 200 ml and 1-litre tetrapack competitively priced for ` 20 and ` 85 respectively. It will be sold in three new flavours – apple, grape and orange.

Juicy gains aheadChallenges, however, lie in the areas of pricing and consumer awareness. India’s consumer scenario still has a long way to go to comprehend the difference between nectars and juices. And thus price will be a barrier. For instance, all the leading premium juice brands like Dabur’s Réal and Pepsi’s Tropicana are available in 200 ml pack ranging from ` 15 to ` 25. In the case of fruit drink segment, Parle’s Frooti was recently launched in a conical tetrapack for ` 2.50 price point to push larger penetration. Mango-based drinks such as Slice and Maaza are now available in convenient packaging of PET bottles within the price range of ` 22. In such conditions, offering a differentiation is a big challenge. However, the good news is that fruit beverages are no longer viewed as a breakfast-only option.


The dynamics of growth in the fruit-based beverage space is attributed to modern retail and alluring shelf displays, which drive

the impulse purchase. Another concept that is gaining ground is the category of out-of-home or on-the-move consumption.

Mohit KhattarManaging Director, Godrej Nature’s Basket

Preserving food products without preservatives is possible due to our advanced processing and manufacturing

technology. This technology is referred to as aseptic technology.

K K ChutaniMarketing Head, Dabur India Ltd

InsIght & OutlOOk Private label beverages


Ranjana Sundaresan

F ruit juices are not a new product in India, but they are usually consumed fresh from juice shops or made at home.

This offers consumers more varieties in flavour and ingredients to choose from, while also ensuring freshness. Packaged juice is a relatively new phenomenon and is still largely restricted to urban areas. It is mostly consumed in the on-trade – 68 per cent of the total 3.33 billion litre of packaged juice consumed in 2011 – unlike mature markets where on-trade consumption is quite small. The retail juice market in India was projected to reach 1.28 billion litre in 2012, growing 19.1 per cent year-on-year. This growth is forecast to be maintained to 2016, with a compounded annual growth rate of 18.5 per cent by volume and 23.5 per cent by value.

Private label juices The Indian retail juice market is dominated by branded products. The top three players – Coca-Cola, PepsiCo and Parle Agro Pvt Ltd – account for more than 85 per cent of the market. Private

label juices have gained acceptance among Indian consumers over the last few years, growing to 9 per cent of launches in 2012. However, they remain a miniscule part of the market, accounting for less than 5 per cent volume share.

Consumers can save between 5 and 50 per cent by buying private label, as retailers source products directly from local vendors, and rarely spend on high-profile advertising campaigns, instead restricting promotions to in-store displays. Indian consumers are well-known for being brand-conscious, but they are also price-conscious. Private labels offer the assurance of a brand, as well as value for money. This combination of price and quality encourages consumers to increase their frequency of purchasing packaged products, such as juice, which are discretionary items for most Indian households. The low cost of private label is also expanding the category’s potential user base, introducing new and aspirational demographics to the fold. Despite recent gains, the private label juice market in India still has significant scope for further growth, particularly when compared to mature Western markets.

Boosting private label Private label is still a nascent sector in India, partly because the organised retail market itself is quite small. In fact, organised retail, with estimated sales of ` 1,515 billion, only accounted for 7.2

PRivate laBel oFFeRS conSumeRS quality and valueo Feasters More Choice Litchi Drink: This ready-to-serve, vegetarian product is available at

the More supermarket chain and retails in a 500 ml bottle for ` 30 ($ 0.61)

o Tasty Treat Mango Drink: This vegetarian product is available at Future Group’s retail outlets and is described as natural and enriched with fruit pulp. It is available in a two litre pack for ` 80 ($ 1.57)

o Reliance Select Mango Drink: This product is available at the Reliance Fresh chain of supermarkets, retailing in a 500 ml bottle for ` 20 ($ 0.37)

o Member’s Mark Apple Drink: This ready-to-drink premium product is available at Bharti Wal-Mart outlets, retailing in a one litre bottle for `55 ($ 1.01)

o Star Bazaar Mango Drink: This ready-to-serve drink is available at Trent supermarkets and is said to be made from real mangoes. It retails in a one litre bottle for ` 89 ($ 1.59)

More than 95 per cent of fruit juice consumed in India is freshly made, which explains why per capita consumption of packaged juice is still quite low. Moreover, Indian consumers are well-known for being brand-conscious as well as price-conscious. And here is where private labels in beverage segment have promising prospects, as they offer assurance of a brand along with value for money for consumers.

launches by private label and branded juice drinks, india, 2008-12

Source: Mintel GNPD


Private label beverages

Source: Mintel GMN

per cent of total retail sales in 2011. However, the growth in private label juices reflects a much wider retail trend. According to a report, sales of private labels owned by some major retailers in India are exceeding sales of branded products in-store, particularly in the home care and packaged food categories.

William Savage, Chief Merchandising Officer, Bharti Wal-Mart, believes that customers have begun to like private labels due to better quality, high food safety standards, the international look and feel of products, customised packaging created after customer feedback and the credibility of the retailer.

Retail and private label brands could receive a further boost when global retailers enter India; now the government has given the theoretical green light for foreign direct investment in multi-brand retail. This is expected to give consumers a wider choice of products and better value, as increased competition is likely to bring down prices. These retailers will appeal to Indian consumers, who are fond of foreign brands even in private

label, such as Tesco and Waitrose labels from the UK. Select Indian retailers already sell products supplied by these private label brands (for example Indian retailer HyperCity has an agreement with Waitrose to sell its private label Essential range), but they are priced significantly higher due to the high import duties imposed on them.

For the juice category, this could lead to the introduction of a wider variety of flavours and formats. One of the stipulations for new entrants in India’s retail segment is that a certain amount of merchandise needs to be sourced locally – currently 30 per cent. This could allow retailers to better cater to local tastes and preferences by using fruits or vegetables popular in the region. It will also allow them to offer seasonal variants popular in India, such as sweet lime and sugarcane, which are summer staples but are available only as fresh juices. Foreign retailers could partner with the upcoming mega food parks to source processed raw materials for their juices, thereby contributing to the local economy.

What’s next? Private label juices have the potential to drive India’s juice category due to their combination of quality and value pricing. They also open up the category to lower-income aspirational consumers who may not be able to afford branded packaged juices. Sourcing from local vendors helps retailers bring down the price of private label. By getting raw materials for juices locally, they may also be able to cater to local tastes through limited-edition flavours.

Ranjana Sundaresan is the Food and Drink Analyst – India at Mintel. Currently, she is specialising in analysing global consumer trends with an Indian focus in the food and drink sector as well as global trend

observations as part of Mintel’s Inspire team. Email: [email protected]

table 1: Retail juice market break-up in selected countries, 2011 Region total

consumption (million litre)

Retail consumption (million litre)

Retail consumption as a percentage of total consumption

Russia 3,110 2,967 95.4UK 1,530 1,444 94.4

Japan 2,103 1,978 94.1France 1,641 1,506 91.8

Australia 676 616 91.1India 3,333 1,078 32.4

table 3: trends in private label product introductions across select retail super-categories, india, 2008-12

Retail categories 2008 2009 2010 2011 2012Food 2% 6% 9% 9% 13%Drinks 2% 5% 6% 5% 6%Beauty & personal care 15% 14% 10% 20% 19%Household 4% 11% 15% 16% 15%total (average) 6% 9% 10% 12% 14%

table 4: Percentage of private label launches in juice drinks in selected countries, 2008-12

countries Percentage (%)Switzerland 42

Ireland 37Spain 34France 33

UK 32Germany 28

South Africa 28Portugal 27

Italy 27Czech Republic 24

India 5

table 2: Select grocery retailers and their in-house brands, juice, india, 2012

market player Retail chain Private labelsAditya Birla Management Corporation Pvt Ltd

More supermarket

Feasters

Future Group Big Bazaar, Food Bazaar

Tasty Treat, Sach, Fresh For You

RP-Sanjiv Goenka Group

Spencer’s Spencer’s

Heritage Foods (India) Ltd

Heritage Foods

Heritage

Landmark Group Spar SparBharti Retail Bharti

Wal-MartMember’s Mark, Good Value

Source: Mintel

Source: Mintel GNPD

Source: Mintel GNPD


Mahua Roy

F ood and beverage major PepsiCo has launched a new powdered variant of its Tropicana brand of

juices. Also, India is the first market where PepsiCo has rolled out this product in an attempt to increase the penetration of Tropicana. However, for PepsiCo, this is not its first foray in the powdered beverages category. It had extended its sports drink Gatorade to the powder format in early 2010 by launching Gatorade Sports Mix. Another player, Dharampal Satyapal (DS) Group aims to garner 10 per cent share of the powdered soft drink market in India, as it forayed into this segment under Catch Piyoz brand.

Coca-Cola India had also explored an opportunity in this space with Sunf ill a few years ago, but withdrew the brand from the shelves soon after launch. It later decided to re-enter the segment and introduced Fanta Fun taste

powder sachet priced at ` 5. In this category, Ahmedabad-based Rasna is by far the market leader with over 80 per cent marketshare, while multinational Cadbury-Kraft ’s Tang is a distant number two. While the prepared beverages market in India, including squashes, syrups, and powdered beverages is worth ` 1,000-crore, the powdered beverages alone is ` 600 crore segment. This segment is growing at a healthy 20 per cent per year.

Convenience at VFM positioningIt is quite a task to introduce consumers to convenience along with the value-for-money (VFM) proposition. However, the reasons behind the growth rate of powdered beverages are aplenty. “The choice of the general consumer is changing day by day. In the present scenario, he prefers to have a healthy intake, which comes at a cost-effective rate and is easy to prepare. Consumers perceive powdered

soft drink beverages to be more beneficial as compared to other beverages, since apart from being cost-effective and healthy, they come with the convenience tag,” says Piruz Khambatta, CMD, Rasna International.

DS Group’s Piyoz range is available in Indian flavours such as Khatta Meetha Aam

Panna, Chatpata Jaljeera, Sadaa Bahaar Nimbu Pani, Tingling Orange, Fresh

Watermelon, Refreshing Rose, which offer a complete variety of tasty summer chillers for all age groups. “The objectives of brands in this category need to be prominent enough by providing exotic

flavoured drinks through innovative, low unit price products offering

affordability and convenience. The product differentiators that may ensure

success are Indian ethnic drinks with masala

i n g r e d i e n t s , which give a distinctive,

refreshing taste,” says a spokesperson

from DS Group. These are unique variants not offered

by the MNCs operating in this space. Rasna’s success in the 1980s relied

on a simplistic strategy; the company transferred the cost of sugar, which accounts for around 60 per cent of the cost of flavoured drinks, to consumers. Households could thus decide how sweet they wanted their drink, thus making the product affordable. The communication projected the VFM proposition, and a particular number of glasses from every pack. This is one of the ingenious ways the powdered category saw explosion in penetration.

Convenience and value for money: Attaining the right mix

A market monopolised nationally by Rasna and globally by Kraft, the powdered beverages category is suddenly seeing a lot of activity. Recent spate of launches from DS Group and even PepsiCo have opened up this market. So, what is the way ahead for this category?

Powdered beveragesInsIght & OutlOOk


Powdered beverages

Health as proposition?As Ready-To-Drink (RTD) beverages compete aggressively to vie for the healthy tag, powdered beverages still have a long way to go. Traditionally perceived under the ‘convenience’ umbrella, it will be quite a daunting task to reposition this category under the health platform. Over the years, the marketing communication and branding initiatives for this category have changed. From being positioned as a product ideal to quench thirst, nowadays it is being sold as a replenisher of vitamins and minerals along with other essential nutrients. Fortification is, therefore, a major point of capitalisation towards marketing the product. Rasna attempted this repositioning with the launch of Rasna Fruit Plus range. Fortified with vitamins, minerals, glucose and calcium, the drink is available in water melon and guava flavours, and works out to ` 2 to ` 3 a glass, thus keeping the VFM proposition intact as well.

Apart from vitamin and mineral fortifications, new ingredients are leading to product differentiations in competitive retail shelves, which are acceptable to consumers of today. Isomaltulose is a hygroscopic carbohydrate with sustained energy release function, having low effect on blood glucose level. In addition, incorporation of pre/probiotics is being explored by this category. Also, gaining popularity are natural extracts in the form of flavours and nutraceuticals such as ginseng, baobab, etc.

This category also faces tough competition from the squashes market. The perception around fruit squashes still revolve around them being closer to nature, than powdered beverages. The organised squash market in India is just about ` 300 crore. “The challenge is to remove the perception of powdered drinks as a mere thirst-quencher and increase consumption all year round rather than letting it remain a summer drink,” adds a spokesperson from DS Group.

Rural powerOne of the biggest challenges in rural markets is getting more number of people introduced to consuming packaged beverages. In addition to this, distribution of soft drink beverages and making them available in a chilled form is also an issue. Thus, this category is somewhat perfect for the rural markets. Rural markets hold the key to the powdered beverages category. As proved by figures provided by Khambatta, “Rural markets now contribute around one-third of our sales and are growing in excess of 30 per cent while urban sales are growing only by 10-12 per cent per annum,” it can be concluded that the distribution system needs to be tweaked to accommodate the rural regions with priority. “The nature of this product itself leads to better penetration and acceptance in the hard-to-crack rural markets as well. Small Stock Keeping Units (SKUs) make it easily transportable and can be made available to far flung areas,” adds Khambatta.


InsIght & OutlOOk Flavoured milk market


Avani Jain

I ndian non-alcoholic beverage market has seen a mixed trend in overall growth since last few years. This segment has grown

by around 10-11 per cent in last five years. However, few categories in non-alcoholic, non-carbonated drinks market have grown by over 30 per cent annually. This is due to change in consumption pattern owing to factors such as rising disposable income and preference for healthy beverages. Fresh fruit juices, energy drinks and flavoured milk belong to this category and have been witnessing higher growth rate. Since last few years, in the non-alcoholic segment, non-carbonated

beverages have also posed challenges to carbonated soft drink beverages and the growth in non-carbonated beverages has been far higher.

Devanshu Gandhi, Managing Director, Vadilal Industries Ltd, notes, “The demand for non-carbonated beverages is increasing as the disposable income in urban landscape is rising. Further, consumers are becoming more

health-conscious and this makes them shift to non-carbonated drinks like flavoured milk.”

Demanding market scenarioThere is a big market for milk-based beverages in India. Milk and milk products have been a part of the traditional food items for Indians and so is the case with milk beverages. Rupinder Singh Sodhi, Managing Director, Gujarat Co-operative Milk Marketing Federation Ltd (GCMMF),which markets Amul brand, notes, “Earlier, refreshing and nutritious drinks such as lassi, buttermilk, badam milk, etc, used to be prepared at home. However, with increasing urbanisation and nuclear families, people face paucity of time for preparation of such drinks. This has spurred the growth of market for ready-to-drink milk beverages, as though people value convenience, they still look for nutrition.”

He adds, “The market for liquid dairy products is estimated at 16 crore litre per day in 2013, which in value terms is ` 3,00,000 crore per year. This is expected to grow at around 30 per cent over the coming decade.”

Thus, the potential for growth in the Indian flavoured milk segment is good, with an estimated annual growth rate of 15-20 per cent. Flavoured milk segment has become an experience, which is relished by one and all. It has a huge potential to become a regular drink among various age groups. Keeping in mind this growing demand for flavoured milk, recently Vadilal entered the Indian flavoured milk market with

its new Power Sip brand. Gandhi claims, “Our target is to capture 5-7 per cent marketshare over the next three years. This is our first major launch in the non-ice cream dairy sector and we plan to introduce more products in this space in future.”

Emerging trendsIncreasing urbanisation and nuclear families coupled with rising lifestyle and health concerns are bound to give a huge boost to the flavoured milk market. Sodhi avers, “This is evident from the fact that growth of aerated drinks has slowed down to about 6-7 per cent only. With rise in per capita income, consumption of dairy beverages is increasing in rural and sub-urban towns as well. People are ready to pay for quality and nutrition and do not compromise on taste for convenience.”

He further says, “Social media and modern retail have also added to the growth in this segment by spreading awareness on wellness and making the products trendy and widely available. ”

Challenges posed With increasing awareness on health and wellness, people are gradually shifting towards non-aerated drinks. However, aerated drinks still have a wide base of consumption. Sodhi says, “Their reach and distribution is something that ready-to-drink milk beverages have to benchmark. For this, increasing the shelf-life of product is important for proper placement and distribution to

Moving towards healthy refreshMentWith summer setting in, and a huge population base constituting different age groups, India represents one of the most lucrative markets for non-alcoholic beverages. Further, with the drift towards healthy thirst quenchers, the non-carbonated beverage segment including flavoured milk is set to milk profits in this season.

Photo courtesy: Vadilal Industries


flavoured milk market

wider geographies and interior markets. As milk is a sensitive and perishable product, storage, transportation and shelf-life become areas of challenge compared to colas. Also, the cost of production of milk-based beverages is more than that of cold drinks, which are just sugared water. Hence, ensuring affordability of these drinks for the masses along with quality is also a big challenge.”

Another challenge is to reach out to all age groups. He adds, “Today, more than 60 crore people in India are below 25 years of age. Thus, it is necessary for companies to keep innovating in the flavoured milk segment so as to make the products look trendy in comparison with aerated beverages. Aerated beverages spend heavily on promotion and brand-building with youth icons as ambassadors to attract this segment of consumers. This is something that dairy companies find difficult to match since our costs of production are already high.”

On a milky way of successDemand for milk-based drinks will continue to rise, given the rising incomes and prosperity in the country. Urban centres would continue to consume large volumes but growth is going to come from sub-urban towns. Family packs will also pick up pace, as people will include this in their regular diet or take it for gifting/serving healthy and traditional beverages to their guests.

Gandhi states, “The outlook is definitely positive for non-alcoholic, non-carbonated beverages such as flavoured milk. The demand is continuously increasing in the domestic market. The urban demand is growing fast due to change in lifestyle, demand for healthy drinks and various other factors. Further, with improved distribution network, companies are also able to significantly market the products in rural areas.”

Despite the growth in demand, the challenge would be to make the product trendy, yet affordable. Sodhi concludes, “Hence, innovations on the packaging and product development fronts are important to improve the brand image of these products. The innovations could be in the form of introduction of flavoured milk in easy to carry, use and throw PET bottles, which could help change dynamics of the market; the way it helped colas to expand.”


With rise in per capita income, consumption of dairy beverages is increasing in rural and sub-urban towns as well.

People are ready to pay for quality and nutrition and do not compromise on taste for convenience.

rupinder singh sodhiManaging Director, GCMMF

InsIght & OutlOOk Premium bottled water


Mahua Roy

T he bottled water market in India is estimated to be at ` 2,200 crore and is growing at a healthy 40

per cent. A sub-category, the natural mineral water market was worth ` 187 crore during 2009-10 and is currently growing at a CAGR of around 21 per cent, according to recent research by IKON Marketing Consultants. At this rate, it will cross the ` 10-billion mark in a decade. “The increasing awareness about health-consciousness and benefits of natural mineral water along with the rise in purchasing power among the Indian consumers will speed up the growth of natural mineral water market in near future,” says Azaz Motiwala, Founder & Principal Consultant, IKON Marketing Consultants. As per figures provided by Bureau of Indian Standards, currently 2,721 licenses have been granted for packaged drinking water and 17 for packaged natural mineral water.

IKON’s research states that Bisleri, the market leader in bottled water is also enjoying the leading position with its Vedica brand in natural mineral water segment capturing highest marketshare; whereas Tata’s Himalayan stands second. Only these two brands have pan-

India market presence. Gujarat-based Aava and Maharashtra-based Mulshi Spring hold strong market presence in western India.

Market segmentationEven a simplistic product like water has interestingly been able to introduce the concept of differentiation. Based on cost, the bottled water business in India is broadly divided into three segments: premium natural mineral water, natural mineral water and packaged drinking water. “The origin and processing of different types of bottled water makes them quite different in content and taste. Particularly, the natural mineral water is priced high and positioned for a premium market segment,” adds Motiwala. This market is dominated by Tata, Bisleri India, Luthra Water Systems, DS Group, Narang Group as well as international brands such as Evian, Perrier, and San Pellegrino. Majority Indian players source natural water from the Himalayan mountain range, mostly bottled at source without any further treatment. This provides instant attachment to a sentiment of purity and safety.

Distribution bottlenecksEven though the distribution network is well-set in the urban areas, the

challenge is to service the tier II and III markets. Even in the urban areas, retailers are not too keen on stocking these brands as the volumes are low. Also, freight costs are particularly high in this segment as the water is sourced from the mountains. An interesting strategy for distribution is used by the Himalayan brand. Its distribution is handled by Nourishco, a joint venture between the Tata Global Beverages and PepsiCo. PepsiCo uses the Tropicana distribution network to distribute Himalayan. This network differs from the one that is responsible for the distribution of PepsiCo’s mass brand, Aquaf ina.

Being a premium product, almost 90 per cent of revenues are accounted from institutional sales and only 10 per cent from retails. “This segment requires quality product with good distribution network and brand image. Generally, the existing players in this segment are serving in region-specific market. Though the market is growing at a considerable rate, opportunities are still available for innovations in marketing strategies. Along with that, a robust distribution strategy is required to harness the full potential of this segment of bottled water market,” adds Motiwala.


You can do it for juices, energy drinks, iced teas; but how do you create differentiation for a packaged ‘colourless, odourless, tasteless’ liquid? Will the premium tag work? Premium bottled water industry is the latest category in beverages to see growing interest; however, the toughest challenge remains distribution.

Still teSting the waterS in india

InsIght & OutlOOkInterface - nitin gupta


In the state of affairs with numerous regulations, what fate do you foresee for the energy drinks industry in India?The category of energy drinks is something that has been under scrutiny for a long time now. However, while the debate about the pros and cons rages on, there is a new regulation in India that allows these drinks to be sold under a category called ‘caffeinated beverages’.

What are the trends in the energy drinks market in India?The energy drinks market in India is growing at a healthy rate, close to 20 per cent annually. Due to this growth indicator, we see a huge potential in this category considering the advantages that these drinks have over carbonated

colas. What sets these drinks apart from the others is the fact that they are much low in sugar. Also, they are fortified with vitamins and amino acids, which is not the case with colas.

How will you create a differentiation in the market with your brand?As far as our product is concerned, we have formulated it with half the

caffeine content than that present in the leading brands in this category. Also, the sugar content is 30 per cent lesser than most colas and one consumes just less than 100 calories with a can of RESTLESS. The product is enriched with the good energy from ginseng, a natural herb. We have also enriched it with vitamin C, an antioxidant, which is an aspect that you will not find in any leading brands. The other reason that makes RESTLESS unique in its category is because it contains vital salts such as sodium and potassium. The ingredients are known not only for their powerful anti-ageing and stress busting properties, but also for revitalising and energising the body and mind without leaving the person anxious or edgy.

What is your distribution model? Which markets are you concentrating on?We distribute RESTLESS through a chain of super stockists, distributors and retailers. Currently, our focus is on the markets of Mumbai, Delhi, Goa and also, the North East. Soon, possibly in April, we will be taking the beverage to markets such as Kerala, Bengaluru and Pune. In April, we are also planning to focus more on the modern trade distribution model.

What are the future expansion plans of KG Functional Beverages?Our goal is to go international by next year. We intend to export our product to the Middle East, Africa, Sri Lanka, Nepal and Bhutan.

What are the variants for RESTLESS?As of now, there is only one variant. There are some plans and talks going on, and maybe by next year, we might introduce two more variants. But as of now, we are just working upon these. The name, packaging and idea of RESTLESS were conceptualised much before the actual product was even developed. It took the team 18 long months of

continuous research to prepare a formula that would tickle the taste buds of Indian consumers and provide a healthy alternative.

How much investment has been made in the project and where has it been utilised?We have invested close to ` 3 crore in the form of marketing, stock, and manpower over the last two years, since the time we began with this project.


…says Nitin Gupta, Founder and Managing Director, KG Functional Beverages, which recently launched RESTLESS energy drink in the market. In an interaction with Mahua Roy, he talks about his plans to succeed in this competitive category.

It took 18 months of research to prepare

a formula that would tickle the taste buds of Indian consumers

InsIght & OutlOOk Interface - Yogesh Bellani


How is the fruit-based beverage processing industry in India shaping up? Given the fast-paced hectic urban lifestyle today, convenience plays an important role in our lives. Today, Indian consumers have better awareness regarding health and wellness aspects. Changing lifestyles are also driving the shift to healthier alternatives available in the market. Having said that, urban consumers have larger exposure to variety of food shows and they travel a lot. Consumers, therefore, have evolved in tastes and preferences and are willing to experiment with new flavours. Today, it is a clear trend that consumers are always on the lookout for easy mocktail, cocktail options. In such a milieu, there is a heightened awareness to healthy eating where people are conscious of hygiene factor; driving consumers to opt for healthier food and beverage alternatives. Packaged fruit drink is available in a variety of flavours and fortified with essential nutritional content, thus making it a balanced option for the consumer. On-the-go consumers seek convenience & variety, and at-home consumers enjoy to experiment with new signature concoctions.

Kindly elaborate on the innovations undertaken by you in the area of fruit juices. At Del Monte, we strive to deliver innovation and taste through our products to bring to life our brand positioning ‘Taste. Like Never Before’. Our fruit drink portfolio in India has some unique flavours such as Four Seasons – Del Monte’s signature drink, a delightful mix of guava, mango and pineapple; pineapple with pulp – the drink is full of succulent bits of real pineapple; green apple – a light, tangy and crisp to taste apple drink with a difference; pineapple orange – a delightfully unique and tangy combination of pineapple and orange. These fruit drinks are packaged in smart slim cans in sizes of 240 ml and

180 ml, and are meant to tap on-the-go consumption. Mango Splash and Four Seasons Fusion have been launched in 500 ml PET bottles in select markets. At ` 30 for 500 ml, it is ideally suited for mass distribution across all major markets in India. It is available in modern trade as well as select traditional retail outlets. Recently, we also added 1.2 litre variant of Mango Splash meant to add to the portfolio. Given the nature of PET, consumers are opting for the product for both at-home and on-the-go consumption.

How important is the role of technology in popularising fruit-based beverages?Nowadays, technology plays an important role in any business. In the processed fruit drinks segment, it is important to seal a product’s freshness, add to the shelf-life and enhance

consumer sensorial experience. We introduced our fruit drinks in cans, which by virtue of their construction allow for a better taste experience & shelf-life, allow for unique inputs such as real fruit pulp and are also recyclable.

What approaches have been adopted by Del Monte to bring in efficiency in beverage production?Our foray into the Indian market was followed by a substantial investment in setting up a domestic state-of-the-art facility in Hosur, Tamil Nadu. This is a first-of-its-kind facility in India with fruit drinks and culinary production under the same roof. The fruit drink line is equipped with sophisticated machinery, which can produce fruit drinks with particulates and dices. The fruit drink line can be further divided into can line and PET line having a capacity to manufacture 300 cans per minute and 200 PET bottles per minute. The facility has integrated and automated lines to consistently produce high-quality products with best-in-class plant infrastructure such as power generation and re-distribution, cooling towers, effluent treatment, cold storage facility, pasteurisation rooms, packaging lines, etc.

What are your future plans for fruit juices in India?Going forward, we plan to consolidate our presence across major markets, add new flavours to our portfolio and introduce convenient multipacks.


…says Yogesh Bellani, Chief Operating Officer, FieldFresh Foods Pvt Ltd. In conversation with Prasenjit Chakraborty, he highlights the reasons behind the growth of fruit-based beverages in India and also the role of technology in popularising such products.

Today, consumers are on the lookout for easy mocktail,

cocktail options

InsIght & OutlOOk ultrasound technology


A Karthiayani, N Dhivya, V Mathavi and C Prem Anandh

N owadays, power ultrasound is considered to be an emerging and promising technology for food

processing industries. Ultrasound is a well-established, non-invasion technique that has brought in much impact in the research field and proved to be beneficial in many implicit applications in the food sector. The food industry is becoming increasingly aware of the importance of developing new analytical techniques to study complex food materials, and to monitor properties of food during

manufacturing. Ultrasonic techniques ideally suit both these applications.

The ultrasound waves have proved to impart physical, mechanical or chemical effects by altering food material properties and so they are used in food processing applications to control certain critical process parameters, which play a remarkable role in the processing and production of better quality products.

Types of ultrasound wavesThe ultrasound waves are classified as high frequency low energy and low frequency high energy sound waves based on their

intensities. Low energy (low power, low intensity) ultrasound applications involve the use of frequencies higher than 100 kHz whose intensities are below 1 W/cm2 and they require small power level that causes no physical or chemical alterations in the properties of the material through which the wave passes. The most successful application of such waves in food industry is for non-invasive monitoring of food processing and as an analytical technique for providing information about the physicochemical properties of foods.

The other group in the classification is high energy (high power, high intensity) ultrasound, which uses intensities higher than 1 W/cm2 (typically in the range

10-1000 W/cm2) at frequencies between 18 and 100 kHz. The ultrasonic waves at this range are capable of altering material properties by the generation of immense pressure, shear and temperature gradient in the medium through which they propagate, and henceforth they have been used for many years to generate emulsions, disrupt cells and disperse aggregated materials.

Mode of action of ultrasounds on foodDuring the application of ultrasounds (sonication process), longitudinal waves

are created when these sonic waves meet a liquid medium; they create regions of alternating compression and expansion. These regions of pressure change cause cavitation to occur, and gas bubbles are formed in the medium. These bubbles have a larger surface area during the expansion cycle, which increases the diffusion of gas, causing the bubble to expand. A point is reached where the ultrasonic energy provided is not sufficient to retain the vapour phase in the bubble; therefore, rapid condensation occurs. The condensed molecules collide violently, creating shock waves. These shock waves create regions of very high temperature and pressure, reaching up to 5500°C and 50 MPa.

Methods of ultrasound application The ultrasound waves can be applied either by direct or indirect acoustic method. In direct method, ultrasonic signals are measured before entering and after they have penetrated into the product. The ratios of these signals are analysed. The amplitude of the signal that has penetrated through the product is calculated (Figure 2).

The indirect acoustic method is based on the sample to absorb liquid. The food material is submerged in the liquid for certain time period until the air pores are completely replaced by the liquid. After submersion, the level of liquid begins to change in the measurement vessel (Figure 3). The rate of the change depends upon the characteristics of the food material. Ultrasonic echolocation method can be used to measure the change in level of liquid. The direct and indirect acoustic method can be successfully used as on-line process control tool to investigate upon

The technology of using sound waves is gaining rapid momentum in different segments of food processing. There has been extensive research on the application of ultrasound in the analysis, grading and general quality control of food products. Read on to know more…

Creating a wave in quality Control of food produCts

Table: 1 Effects of power ultrasound in food processing applicationsMechanical effect Chemical and biochemical effect

Accelerated freezing Accelerated oxidation and ageingCrystallisation of fats and sugars Alteration of enzyme activityDegassing Bactericidal actionExtraction of flavourings Defoaming effect Filtration and drying Modification of growth of living cellsMixing and homogenisation Equipment sterilisationUltrasonic cutting Effluent treatment


ultrasound technology

the textural properties and the quality parameters of bread products. This direct acoustic method holds well in laboratory as well as in industrial environment. When indirect acoustic method is employed, surface defects of the product can also be examined.

Applications of ultrasound in food processingThe relationship between measurable ultrasonic properties of foods (velocity, attenuation coefficient and impedance) and food physicochemical properties (composition, structure and physical state) is the basis of the ultrasonic analysis. The efficiency of the sound energy depends on the effect created by them and the medium in which it is applied.

The majority of ultrasound applications in food technology involved non-invasive analysis with particular reference to quality assessment. Examples of the use of such technologies are found in the location of foreign bodies in food, the analysis of droplet size in emulsions of edible fats and oils and the determination of the extent of crystallisation in dispersed emulsion droplets. Other applications include textural property analysis and other quality affecting engineering parameters in products such as noodles, bread and cheese varieties.

The quality of fresh thawed foods (preserved through freezing) suffers impaired texture due to growth of ice crystals that are initially formed during freezing causing rupture of cell wall. If combined with ultrasound mass nucleation of ice crystals, reduced crystal size avoids the problem on texture.

By monitoring the attenuation of an ultrasound pulse, it is possible to determine the degree of homogenisation of fat within milk. The measurement of ultrasound velocity in conjunction with attenuation can be used to estimate the degree of emulsification in such materials. It is possible to determine factors such as the degree of ‘creaming’ of a sample, ie the movement of solid particles/fat droplets to the surface. The raw milk when subjected to ultrasound treatment for 5 minute had

3.65 times higher level of antioxidant activity when compared to non-sonicated milk. Ultrasound is able to disrupt micelle structure; larger number of micelles of smaller structure will be available. The use of ultrasound as a processing aid can reduce the production time of yoghurt by up to 40 per cent and results in improved consistency & texture of the product.

Ultrasound-assisted process of meat tumbling led to significant improvement of the yield, tenderness and juiciness of the end-product. It was also found that fish egg exposure to ultrasound of frequency of 1 MHz for 35 minute, three times a day, resulted in the reduction in hatch time from 72 to 60 hour.

Ultrasonic treatment of seeds before sowing enables to loosen the hard seed coat and is found to be an effective method of improving crop yield. Another most promising ultrasonic application is the utilisation of ultrasound for composition measurement.

Various application areas include cleaning and surface decontamination of food processing equipment, filtration and screening process, crystallisation and freezing process, concentration and drying process, microbes activation and inactivation during fermentation process, enzymes activation and inactivation during extraction & tenderisation process, food preservation & sterilisation process, etc. In addition, miscellaneous applications such as emulsification, homogenisation, degassing, defoaming, porosity measurement, germination process induction in seeds & pulses, and many others have been identified as potential areas in food sectors where the ultrasound waves are found to be used.

Advantage ultrasoundUltrasound has advantages over other traditional analytical techniques because measurements are rapid, non-destructive and precise, fully automated and might be performed either in a laboratory or on-line. Further, ultrasound offers advantages over heat pasteurisation such as minimising of flavour loss, better homogeneity and significant energy savings.

A Karthiayani is the Assistant Professor at College of Food and Dairy Technology (CFDT), a constituent unit of Tamil Nadu Veterinary and Animal Sciences University, Chennai.

N Dhivya is pursuing Master’s Degree in Food Technology at CFDT.

V Mathavi is a final year post-graduate student in M Tech Food Technology discipline at CFDT.

C Prem Anandh is a final year post-graduate student in M Tech Food Technology discipline at CFDT.

For details, contact Karthiayani on email: [email protected]

Wavelength

(a)

(b)

acoustic pressure

Pmax

Patm

Ultrasonictransmitter

Ultrasonicreceiver

l p

Ain

Aref

Aout

Sample

Figure 1: Representation of sound waves; a) Compression and rarefaction caused in air by the sound wave, b) Graphical representation of pressure waves above

and below the atmospheric pressure.

Figure 2: Direct ultrasonic measurement method

Figure 3: Indirect ultrasonic measurement method by ultrasonic

echolocation

a) b) c)

Level meter

Level meter

Level meter

h2h1 h3ss

AutomAtion trends machine vision applications

modern Food Processing | April 201354

Phot

o cou

rtesy

: Cog

nex

Didier Lacroix

S tandards for product and ingredient quality are constantly being raised due to stringent agency regulations, thereby increasing the importance of barcode reading, verification and grading in

many inspection processes. The food and beverage segment is well-known for its universal adoption of machine vision inspection systems in the manufacturing process. Machine vision systems form an integral part of automation in high speed production lines.

Importance of lightingImages are created by a machine vision system by analysing the reflected light from an object and not by analysing the object itself. Hence, it is necessary to understand how light will reflect from a production part that one is inspecting. For this, the material that the object is made from, its size, shape and finish need to be understood. The object’s colour is also important; even if the inspection system is monochromatic (a red part will reflect differently from a pink part). All these characteristics affect how light is reflected, and may pose challenges in creating a good image.

It is believed that the most sophisticated automated inspection system in the world cannot work without proper lighting. Good image is the result of proper focus and illumination. Images with poor contrast and uneven illumination require more effort for the imaging computer, as it increases processing time and number of incorrect image analyses. Generally, high contrast images are the easiest to process.

If illumination is properly controlled, images can be handled by the machine vision system easily and with a high degree of reliability/repeatability. Bright images are created when light reflects off an object and is reflected towards the camera. If the object absorbs the light, then the object is seen as dark. A machine vision system focusses on the differences between these areas to make conclusions about edges, textures or markings that are critical parameters in the inspection operation.

Types of lightingWavelength of light used is an important variable in inspection process. When it comes to illumination by light of a particular colour, the contrasting colours are easier to separate as they will appear dark in the image. This can be used to enhance the date codes on jar lids, for example.

Infrared light can be used to highlight bruises on produce and ultraviolet light will cause ink or glue to fluoresce (note that filters should be used on the camera, if infrared or ultraviolet light is being used so that the fluorescence of the object can be viewed but not the light itself ).

Collimated light, where the light rays are aligned to be parallel, is good for producing sharp images. Diffused light, which can be produced by taking collimated light and shining it through frosted glass, gives a softer, more even illumination, which avoids causing glare or shadows at the cost of reducing the light’s intensity.

When inspecting parts, speed of motion of photographed part and exposure time of camera needs to be considered. These factors also affect the choice of light source.

Lighting techniquesCorrect lighting technique can help in dealing with special issues of a particular application. There are five basic techniques for lighting parts to be inspected: Back lighting, direct lighting, structured lighting, and on- or off-axis diffuse lighting.

With the food and beverage packaging industry aligning itself to high levels of automation, machine vision systems will play an important role in tracking operations on the production line. To make a significant difference in the machine productivity, it is imperative to choose the right lighting source.

Proper lighting, the source for

better productivity


Machine vision applications

Back lighting: It creates a silhouette to show shape of a part and allows for its measurement, but totally obscures all surface detail. Dimensional measurements can be done with this technique and is useless for surface inspection.

Direct front lighting: The light is illuminated from a slightly off-center angle. It is easy to set up and can create excellent contrast. But it can also create shadows, and may produce glare depending on the inspected part surface.

Structured lighting: It makes use of a known light pattern (normally a plane of light creating a line) used to obtain dimensional information. Typically, highly collimated light sources are used, such as lasers or fibre optic line lights. This is an inexpensive way to measure depth and height of continuous surfaces and is used when either, light source or surface is moving.

Diffused on-axis lighting: Also referred to as DOAL, it allows light to be shone directly at a part in line with the camera, without it getting in the way of the camera. This is accomplished using a 50 per cent silvered mirror to reflect light directly at the part. The image is seen through the mirror by the camera and it is captured. These applications include detecting flaws on shiny, flat surfaces or inspecting insides of small cavities.

Diffused off-axis lighting: Also known as cloudy day lighting or dome light illumination, in this, the light is not reflected directly onto the part, but first onto a diffuse surface and then bounced onto the part. The diffused off-axis technique negates shadows as if one was looking at something on a cloudy day. It avoids creating hot spots or glare, which can cause problems in parts inspection applications.

Always-on or strobedLighting in machine vision applications is either always-on or strobed. By strobing, one can get increased intensity and the light source may last longer. More useful is the ability to stop motion. But, strobes need to be controlled. Timing must be precisely co-ordinated with image acquisition, or

the images will vary in intensity. There is also the human factor to consider when using strobe lighting. Flashing lights can cause seizures or headaches when viewed by some people.

In designing machine vision systems, one should consider the effect of ambient light in the area where the machine is to be installed. The illuminated light should be bright to overwhelm any ambient light that shines on it, so that the intended effect of the inspection system’s special illumination is accomplished.

Lighting sourcesHalogen light is good for applications where very bright lighting is required, but is limited as they cannot be strobed. It tends to become hot and lose intensity over time. If this type has to be used for an inspection application, it should be run at 80 per cent of its maximum power to extend its life, keeping the voltage constant to avoid colour changes and using fibre optics to enable mounting the lamp remotely, if the application is sensitive to the halogen heat produced. Incandescent lights can be used as they are inexpensive and readily available, but cannot be strobed. They also generate heat and lose intensity slightly over time.

Fluorescent lighting sources are relatively inexpensive and available in different shapes & sizes, provide diffuse light and minimise glare. These cannot be strobed, degrade over time and cannot be dimmed.

Lasers are highly collimated light sources, which have high intensity, allowing them to be mounted at a distance from the object being inspected. A special type of laser, diode laser, can be strobed. They are often used to make distance measurements, sometimes in three dimensions, but high accuracy might not be achieved. They are traditionally expensive and require special safety precautions as they present potential safety hazards. Many older strobing systems employ Xenon lights, which is ideal for strobing as it is capable of giving very high intensity over a short period of time, thus creating the impression of stopped motion. But the intensity of

Xenon strobes decreases over time and they are rarely used today.

A better alternative is to use Light Emitting Diodes (LEDs). These are the most common ones for machine vision applications today. They last a long time, in excess of 10,000 hours, and can be strobed or left on continuously without heat issues. LEDs are also safe to use, efficient, and can be sourced in virtually any colour.

Integrated lightingMachine vision users can acquire a system that includes integrated lighting. This simplifies the set-up used to highlight particular parts or features without having to acquire, install and power additional lighting. Some vision systems have integrated software to control the intensity and strobing of the light without additional equipment. Since there is no need for external lighting and power vision, systems with integrated lighting are easier to install and use in hard-to-reach spaces on the production line, and are cost-effective.

There are many lighting options available and different ways to construct and orient the vision system. Choosing the right lighting can make a significant difference in the productivity of one’s machine. When planning a new automated inspection system, the part, surface finish and colour, that needs to be inspected has to be understood, as also the production environment. Then, review the pros and cons of various light sources. After selecting the right lighting, one has to position the light source for maximum effectiveness. This combination of lighting source and placement with respect to the part and the camera can negate or accentuate features as appropriate to ensure that good, consistent images are produced to meet the inspection requirements of the application.

Didier Lacroix is the Senior Vice President - International Sales & Marketing at Cognex Inc. For details, contact Sunil

Vaggu on email: [email protected]

Beverage manufacturing


EnErgy ManagEMEnt

Mahua Roy

U nilever’s Global CEO Paul Pullman unveiled Unilever’s Sustainable Living Plan, which seeks to halve the

company’s environmental footprint by 2020 while expecting to double sales. When it comes to Swiss major Nestle, it has reduced water consumption over the past decade by 33 per cent, while increasing its food and beverage production volume by 63 per cent. During the same period, the company reduced the quantity of water discharged from its factories into the

ecosystem – after treatment and removal of pollutants – by 42 per cent.

PepsiCo has its goals of improving its water use efficiency by 20 per cent per unit of production by 2015 and it also plans to reduce packaging weight by 350 million pounds, avoiding the creation of 1 billion pounds of landfill waste by 2012. Coca Cola aims to reduce water usage by 25 per cent. Also, approximately 85 per cent of its unit case volume today is delivered in recyclable bottles and cans. Closer home, successful implementation of various energy conservation projects have resulted in a 13.8 per cent reduction in Dabur’s energy bill. What was noteworthy was the fact that this reduction has come despite an 8-9 per cent volume increase in manufacturing, and an average 11.7 per cent increase in cost of key input fuels. These are just few of the striking examples by beverage majors around the world, who are taking sustainable goals seriously.

The most energy-intensive activities in the beverage manufacturing industry are

refrigeration, cool rooms, air conditioning, bottling lines, conveyors and boilers. The host of measures – key among them being use of bio-fuels in boilers, generation of biogas and installation of energy-efficient equipment – has helped lower the cost of production, besides reducing effluent and improving hygiene conditions and productivity. Complementing the growth of the beverage industry, sustainable measures are being favoured largely.

The reasons for the boom in the beverage processing industry are many. “Consumer taste and preference is one of

the major drivers for this industry. Increased health-consciousness, high disposable incomes, changing demographics and lifestyles are driving demand for quality fruit products that can be consumed at ease. This is evident from the huge rise in demand for ‘pulpy’ beverages as compared to carbonated beverages, in the last few years. Also, there is growing demand for quality processed fruit products such as pulp and purees,” says V Gokul Das,

Managing Director, HRS Process Systems Ltd. This is providing a direct impetus to the beverage processing machinery industry, which is keeping up with the demands of what the processors are looking for.

Technology absorptionBeverage processing companies have also made continuous efforts towards technology absorption and innovation, which have contributed towards preserving natural resources. “Minimum use of water by pre-concentration of herbal extract

Protecting the planet and the bottom lines are no longer diametrically opposite views for a company. Allotment of funds towards sustainable measures is a smart move being adopted by beverage manufacturing companies in particular. Right from selecting the perfect technology to promoting training of employees will help achieve planned sustainable goals by companies.

Sustainable approach to conserve precious resources

Ongoing monitoring of energy use is important to identify problems early and to measure improvements.

Key performance measures can be used to gauge the cost of energy inputs and savings achieved across the whole business or for individual jobs or processes.

Dr Prabhakar KanadeChief R&D Officer, Mother Dairy


Beverage manufacturing

and reduction in concentration time has been a great move adopted. At Dabur, uniform heating in VTDs by hot water as against steam earlier, has resulted in 30 per cent reduction in bulk wastage by using non-stick coating and formulation change. Moreover, introduction of water-efficient CIP systems with recycling of water in fruit juice manufacturing is a strategic move by Dabur. Our company has achieved a host of significant benefits in terms of product improvement, cost reduction, product development, import substitution, cleaner environment and waste disposal, among others,” says a Dabur spokesperson.

Keeping in mind the consumer demands, the R&D in this sector is concentrating more on new and better technologies. Das observes, “New technologies being developed for fruit processing are in the area of value-added products such as diced mango or strawberry, pulp with dices, dessert preparation, etc. There is also focus on

enhancing efficiency of the existing processing lines for pasteurisation, aseptic processing and concentration of pulp by use of energy-efficient equipment designs and better process control. All these aim at ensuring better quality, and retaining aroma & nutritive value of the product.”

Well-designed equipment will enable low energy consumption, and thus enhance efficiency. According to Das, a well-designed modern plant can save between 20-30 per cent of heat input with efficient indirect or direct heat recovery.

Planning for the futureImplementing energy-saving technologies may require forward planning and certain changes to the way a beverage processing business operates. “Employee training and awareness, and management involvement are likely to be required to support the introduction of new equipment or processes and to encourage actions that help reduce energy consumption. Ongoing monitoring of energy use is important to

identify problems early and to measure improvements. Key performance measures (eg, energy consumed per units produced or tonne processed) can be used to gauge the cost of energy inputs and savings achieved across the whole business or for individual jobs or processes,” says Dr Prabhakar Kanade, Chief R&D Officer, Mother Dairy.

The best process and technology platforms will be able to accomplish little without the presence of trained, and more importantly, motivated employees. An ideal energy management programme will require the skillset of engineers, operators, analysts as well as technology professionals. Ultimately, energy management is solving a business problem. Simply adopting an energy-efficient system will not work for a beverage manufacturing company. As the beverage processing machinery industry grows by 22 per cent in India, it will need to be supplemented by wholehearted efforts by the industry.


POLICIES & REGULATIONS Union Budget 2013-14


The Union Budget 2013-14 does not spell out anything direct with regard to the food processing sector. Now, one has to wait and see if the government’s continued focus on rural India and agriculture sector gives a fillip to the food processing industry.

Will thrust on agriculture benefit food processors?

The decision to extend interest subvention scheme for short-term crop loans, higher allocation for National Rural Employment

Guarantee Scheme are big positives, which would surely go a long way in putting more money in rural pockets and improving their standard of living.

Sunil DuggalCEO, Dabur India Ltd

Hopefully, the increased allocation in Budget for agriculture industry will have some positive impact on the industry. Some

generic measures such as investment in infrastructure, agriculture, continued work on GST may have some indirect impact on the food processing industry.

V Gokul DasManaging Director, HRS Process Systems Ltd.


O verall, the Union Budget 2013-14 looks positive for the agriculture sector and the Finance Minister has

provided good financial stimulus, which will contribute to the development of the sector by improving infrastructure and provide a push to the food processing sector. “The Union Budget 2013-14 does not have any specific input for the food processing industry. Hopefully, the increased allocation in Budget for agriculture industry will have some positive impact on the food processing

industry. Some generic measures such as investment in infrastructure, agriculture, continued work on GST may have some indirect impact on the food processing industry. Availability of funds for better

storage and warehouse facilities will make more raw materials available for

processing. Increased fuel prices and transportation cost are also not very encouraging. Overall,

there is no major benefit for the food processing industry, which is disappointing,” says V Gokul Das, Managing Director, HRS Process Systems Ltd.

Booster dose for agri-sectorThe allocation for Rural Development Ministry has been raised by 46 per cent

to ` 80,194 crore in 2013-14. Pradhan Mantri Gram Sadak Yojana

(PMGSY)-II has been carved out to benefit states that have substantially fulfilled the objectives of PMGSY. This will benefit states such as

Andhra Pradesh, Haryana, Karnataka, Maharashtra, Punjab and Rajasthan. Ministry of Agriculture gets a rise of 22 per cent over the Revised Estimates (RE) for 2012-13, at ` 27,049 crore. A sum of ` 500 crore is allocated to start a programme on crop diversification. It will encourage farmers in the original green revolution states to choose alternative crops. A pilot programme on nutri-farms will be started for introducing new crop varieties that are rich in micro nutrients, such as iron-rich bajra. A sum of up to ` 200 crore is to be provided to start the pilot projects.

Apart from this, the Budget seeks to support Farmer Producer Organisations

(FPO), including Farmer Producer Companies (FPC) which have emerged as aggregators of farm produce and link farmers directly to markets. The target of agricultural credit for 2012-13 (` 5,75,000 crore) is likely to be exceeded, and a target of ` 7,00,000 crore farm credit has been fixed for the next year. The interest subvention scheme for short-term crop loans is proposed to be continued for loans by public sector banks, Regional Rural Banks (RRBs)

and co-operative banks, and expanded to private scheduled commercial banks. Under the scheme, a farmer who repays


Union Budget 2013-14

the loan on time is able to get credit at 4 cent per year. Also, an amount of ` 307 crore has been provided for setting up the National Livestock Mission. This will attract investment and enhance livestock productivity. A sub-mission of this mission seeks to increase the availability of feed and fodder.

According to Sunil Duggal, CEO, Dabur India Ltd, given the fact that this year’s Budget comes against the backdrop of the slowest economic growth in a decade, the Finance Minister has missed the opportunity to give that much-needed booster dose for growth. “In fact, the absence of any big-bang negative proposal in this year’s Budget can be seen as a positive. There have been some feel-good moves in the form of special schemes for three key sections of the society, ie women, youth

and poor, in addition to greater thrust on infrastructure and higher spends on food security. It is also heartening to see that the government is finally moving ahead with the introduction of Goods & Services Tax (GST) and the proposal for balance CST compensation to the states is a move in the right direction,” he says.

While steps like ` 2,000 relief to taxpayers in the ` 2-5 lakh bracket and ` 1 lakh additional relief on home loans of up to ` 25 lakh would certainly put more disposable income in the pockets of the common man. “But these were much below expectations. Given the continued inflation, there is very little real relief and cheer for the common man,” says Duggal.

However, Duggal is quite happy with the government’s continued focus on rural India. “The decision to extend interest subvention scheme for short-

term crop loans, higher allocation for National Rural Employment Guarantee Scheme are big positives, which would surely go a long way in putting more money in rural pockets and improving their standard of living. This would, in turn, ensure continued rural demand,” he says.

Need for moreThe food processing industry expected more from the Budget, as it has tremendous potential for employment generation and export. Says Das, “The industry was expecting some funds for the development of various sectors such as fruit and food products,

reduction in taxes, incentive for farm development, reduction in fuel prices for the sector, exemption of duties and taxes on purchase of capital machinery and equipment. Some of these measures would have enabled growth in the food processing sector.”

Also benefits for investing in R&D facility for fruit and waste processing would have been beneficial. If the Budget is not up to the expectations of the food processing industry, it is not completely bad either. Says Vinita Bali, Managing Director, Britannia Industries Ltd, “Overall, the Finance Minister has presented a responsible Budget. The focus on reducing the fiscal deficit is critical and other initiatives such as the commitment to GST implementation is a step in the right direction. The imperative, however, is timely implementation of all proposals.”

(With inputs from Mahua Roy )


Budget HigHligHts o ` 270.49 billion allocated to the Ministry of Agriculture, an increase of 22 per

cent over the RE of current fiscal yearo ` 34.15 billion allocation for agricultural researcho For FY14, target of agricultural credit kept at ` 7,000 billiono Interest subvention scheme for short-term crop loans to be continued. Scheme

extended for crop loans borrowed from private sector scheduled commercial banks

o ` 10 billion allocated for bringing green revolution to eastern Indiao ` 5 billion allocated to start a programme of crop diversification that

would promote technological innovation and encourage farmers to choose crop alternatives

o Rashtriya Krishi Vikas Yojana and National Food Security Mission provided ` 99.54 billion and ` 22.50 billion respectively

o Allocation for Integrated Watershed programme increased from ` 30.50 billion in FY13 (Budgeted Estimate) to ` 53.87 billion in FY14

o Allocation made for pilot programme on nutri-farms for introducing new crop varieties that are rich in micro-nutrients

o National Institute of Biotic Stress Management for addressing plant protection issues will be established at Raipur, Chhattisgarh

o The Indian Institute of Agricultural Biotechnology will be established at Ranchi, Jharkhand

o Pilot scheme to replant and rejuvenate coconut gardens implemented in some districts of Kerala and the Andaman & Nicobar Islands extended to the entire state of Kerala

o A Credit Guarantee Fund to be created in the Small Farmers’ Agri Business Corporation with an initial corpus of ` 1 billion

o National Livestock Mission to be set up and a provision of ` 3.07 billion made for the mission

Overall, the Finance Minister has presented a responsible Budget. The focus on reducing the fiscal deficit is critical and

other initiatives such as the commitment to GST implementation is a step in the right direction. The imperative, however, is timely implementation of all proposals.

Vinita BaliManaging Director, Britannia Industries Ltd

Strategy Product development policy


Avani Jain

T here has been a transformation in lifestyles of Indian consumers over the years and this

has tremendously helped the frozen RTC segment and QSRs to grow and expand. There are a number of reasons for this that include rising number of nuclear families, exposure to global trends, increasing number of employed women, and increase in the number of dual-income households. All these have made a significant impact on the eating habits of the people in the country. Another strong reason is the young population with high disposable incomes and they are willing to spend more on eating out or buying frozen food products. Having said that however, culturally, Indian customers still like to go with what they feel is familiar in terms of palates and tastes. Therefore, it is important for global organisations to be able to cater to the unique food habits of Indians.

Adapting to the local needsVarious strategies are adopted by the global majors to adapt to the local tastes and preferences. Smita Jatia, Managing Director, Hardcastle Restaurants Pvt Ltd, notes,

“McDonald’s works with local partners in every country that they are present in to use international expertise coupled with

knowledge about the local market, its people and local culture to better service

its customers. We have always embraced localisation across

the globe and are well-known for the high degree of respect to the local culture of each market we operate in.

Our goal has always been to create products that meet the taste preferences of the population we are catering to.”

She further says, “In India, giving due respect

to the local culture and sensitivities, McDonald’s India, since its inception,

excluded all beef and pork items from the menu. The

company has developed an extensive menu, which is unique to India with an

entire range of vegetarian options to suit the Indian palate.”

Addressing the challengesIn the process of adapting to

local tastes and preferences, it is important for any global brand

to identify the challenges and address them successfully.

Vikas Mittal, Managing Director, McCain Foods India Pvt Ltd, says, “When

we entered India in 1998, the only frozen foods used by the industry were frozen

peas, vegetables, non-

Global expertise, local innovationsOver the years, India has witnessed a steady increase in the number of people eating out of home and experimenting with cuisines. However, they still want flavours and varieties, which are familiar to them. This makes it essential for the global majors in Quick Service Restaurants (QSRs) category and frozen Ready-to-Cook (RTC) food segment to launch products that meet local tastes so as to succeed in the Indian market.


Product development policy

vegetarian products and ice-creams. The concept of using pre-prepared frozen snacks was virtually unknown in Indian market at that time. We had a huge challenge to introduce this new category and convince institutional customers to choose ‘frozen over fresh’ ingredients. Being global leaders, we were aware of these issues and knew the steps needed to tackle them. We decided to work closely with customers to first understand their needs and offer solutions, which worked for them. With passage of time and efforts towards generating trial and experience of frozen foods, this category has considerably improved over the years.”

In frozen food sector, having robust cold chain infrastructure is cornerstone for a successful venture. In India, manufacturers have to overcome the challenge of inadequate cold chain network. He adds, “The cold chain segment in India was largely dominated by fly-by-night suppliers and small businesses with poor networks. As the services were not integrated it led to wastage and spoilage of food due to frequent handling and transfer. Thus, as operators in the frozen snacks space, we also worked closely with third party cold chain operators to implement the latest technology in infrastructure and cold chain refrigerated transport.”

Innovations for localisationAfter understanding the market, these global brands have launched innovative products to lure the Indian customers. Jatia avers, “Our menu innovations have

resulted in the creation of uniquely Indian products, for instance, our McAloo Tikki Burger and Paneer Wraps. Now the Maharaja Macs has got an iconic status across the globe. The McAloo Tikki developed and introduced in India with Indian spices and flavouring was made specially to cater to the needs of Indian customers. Its huge popularity can be gauged from the fact that today, McDonald’s exports McAloo Tikki to the Middle East to enable the large Indian population present in the region to feel connected to their roots. Our McSpicy range was also well received by our customers, who craved for the international experience of a McDonald’s burger but also wanted the spice that they are accustomed to with their daily meals. The Peri-Peri Shake Shake Fries for vegetarians has also been accepted and enjoyed by customers.”

She adds, “Thus, each of our products is truly Glocal – McDonald’s global products Indianised to ensure relevance and wider acceptance. All of McDonald’s products while localised to suit the local palate will always be uniquely McDonald’s.”

Not only McDonald’s, McCain has also launched various innovative products suiting the local tastes. McCain offers an exciting range of frozen RTC snacks manufactured in India; tailored to consumer tastes. Its range of ethnic and international frozen snack offerings is most popular with the consumers in India. Mittal avers, “The ethnic range of frozen snacks offerings such as McCain Aloo Tikki, McCain Tandoori Vege Nuggets, McCain Veggie Burger Patties, McCain Idli Sambar Combo Pack, McCain Chilli Garlic Potato Bites etc are growing fast and registering good growth. McCain Aloo Tikki, the most popular of McCain’s local product, introduced in July 2008, has seen encouraging growth on a year-on-year basis in the retail channel and is today one of the best sellers in McCain’s range in India.”

He further says, “Another breakthrough and recent innovation is a new cheese-based appetiser for the

Indian market, ie McCain Potato Cheese Shotz. They are crunchy nuggets made of potatoes, cheese and herb seasoning, coated in crispy golden bread crumbs. Thus, tailoring products to local preferences, sampling for a direct feedback and expanding the frozen distribution network to make pre-packaged frozen snacks widely available at multiple retail points and creating relevance for frozen snacks in consumers’ lives through education and product experience form our key focus to grow the category. We also actively engage in organising large-scale samplings at the point-of-sale, food shows, consumer exhibitions and conduct customised consumer contact programmes in various cities to enhance trials and provide impetus to adoption of frozen snacks.”

Global goes localOverall, the Indian food consumption pattern is changing continuously. On one hand, people want to try new food products, and on the other, they want a touch of local taste and flavour to it. This preference for local taste cuts across the cities and the growth is as much in metros as in non-metros. Thus, it is imperative for the global brands to evaluate opportunities in the Indian market and continue to develop new products based on consumer requirements and expectations. Only, if they adapt to the local tastes, will they be successful in the long run.


We had a huge challenge to introduce this new category and convince institutional customers to choose ‘frozen over fresh’

ingredients. Being global leaders, we were aware of these issues and knew the steps needed to tackle them. We decided to work closely with customers to first understand their needs and offer solutions, which worked for them.

Vikas MittalManaging Director, McCain Foods India Pvt Ltd

We have always embraced localisation across the globe and are well-known for the high degree of respect to the local culture

of each market we operate in. Our goal has always been to create products that meet the taste preferences of the population we are catering to.

Smita JatiaManaging Director, Hardcastle Restaurants Pvt Ltd

Tips & Tricks Foodservices industry

Modern Food processing | April 201362

Useful storage techniques for food safety in commercial kitchen

Each year, millions of cases of foodborne illness occur across the world. By reducing food handling, separating foods to avoid cross contamination and storing food at the proper temperature, restaurants can protect food quality and prevent the bacteria or pests that may cause foodborne illnesses.

Use foods on a First In, First Out (FIFO) basis. This

means putting the newest items behind the oldest items on your storage shelves and using the oldest items first. For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery. Place the new goods behind the old on the storage shelves; this applies for both cold and dry storage. The FIFO rule facilitates both food safety and quality aspects. It also helps to label all food with the date it was received and a ‘use by’ date to assure proper food safety and freshness.

Store dry ingredients in ingredient bins to ensure freshness and

protect against pests. Storerooms should be well-ventilated, free of dampness as well as pests and bugs. When using refrigeration, all food must be labelled and dated. Arrange containers apart from one another in a refrigerator to ensure proper cooling. This allows air to circulate

around containers. Cover all food while in storage. This keeps food from drying out and minimises the possibility of contamination.

Even if they are in a sealed container, poultry and meat

products should be stored on the bottom shelves to prevent meat juices from leaking onto other foods.

Food should be stored in air-tight container because

food starts to spoil once it comes in contact with air. Air-tight containers also help prevent spills when carrying foods from one area of the kitchen to another.Bulk products such as sugar and flour can be emptied into tightly covered, properly labelled, approved containers to prevent outside contamination.

Products must be stored on shelves or platforms 6

inches from the floor to ensure adequate cleaning of the storeroom floor. This is to prevent water, dust or other contaminants from soaking through bags or otherwise contaminating the food.

Refrigerators are essential to food safety, but only

when they are at the right temperature. Keep a working thermometer in the unit at all times so that staff can check and make sure food is below the temperature danger zone. Never overload refrigeration units. If there are too many items stacked

in a refrigerator, the unit will have to work too hard to maintain the proper temperature. This could create hot spots in which certain areas of the cabinet are not cold enough. The refrigeration unit may even stop working altogether.

Most foods will not maintain their quality in a freezer;

so it should be used only as needed. Use fresh products whenever possible. Items in dry storage should be kept between 50-70˚F with a relative humidity of 50-60 per cent.

Always keep shelves and floors clean & organised since

chances of bacterial growth is high wherever there is dirt or food spills. Hence, keeping floors and shelves clean is a must for maintaining proper food safety in the kitchen. Organised shelves with the items clearly labelled also decrease the amount of time employees have to hold the door open and locate items.

Do not take a chance on questionable foods: ‘When in

doubt, throw it out’ is a great rule to live when it comes to food safety. Go through the refrigerator unit regularly and get rid of spoiled foods.

Reference:o www.foodservicewarehouse.como www.allfoodbusiness.como FindRestaurantEquipment.com


F or the booming foodservices sector, quality and taste hold the key to successful business venture.

To maintain quality, adequate steps need to be taken to prevent food contamination. Food safety is a primary concern for every area of the commercial kitchen, including in the storage area. By adopting following safe storage techniques, foodservice operators can protect food from becoming contaminated or spoiled:

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Projects


Automatic milk collection unit Government of KeralaProject typeNew facilityProject news Supply, installation and commissioning of automatic milk collection units at 15 dairy co-operative societies of Alappuzha under the Plan Scheme 2012-13 of Dairy Development Department. Project location Alappuzha, KeralaProject cost Not availableImplementation stage Planning

Contact details:Government of KeralaGovernment Secretariat Thiruvananthapuram 695 001 Kerala Tel: 0471-2327782, 2518443 Email: dir.prd@kerala.gov.in----------------------------------------Dairy farms The Kaira District Co-operative Milk Producers Union LtdProject type New facilityProject news The Kaira District Co-operative Milk Producers Union Ltd (KDCMPUL) popularly known as Amul Dairy is planning to set up 500 big dairy farms in Anand and Kheda districts this year. Amul Dairy’s milk collection has increased by eight per cent from 52 crore kilogram to 56 crore kilogram this year.Project locationsAnand and Kheda, GujaratProject cost Not knownImplementation stage Planning

Contact details: KDCMPUL

Amul Dairy Anand 388001 Gujarat Tel: 02692-256124, 256224 Fax: 02692-240225 Email: [email protected] ----------------------------------------Dairy plantBihar State Milk Co-operative Federation LtdProject type New facilityProject news Bihar State Milk Co-operative Federation Ltd is planning to set up 2 Lakh Litre Per Day (LLPD) dairy plant in Purnea, Bihar.Project location Purnea, BiharProject cost Not knownImplementation stage Planning

Contact details:Bihar State Milk Co-operative Federation LtdDairy Development Complex PO - Bihar Veterinary College Patna 800 014 Tel: 0612-222 8953/8347Fax: 0612-2228306 Email: engineeringcomfed@gmail.com----------------------------------------Dairy plant Bihar State Milk Co-operative Federation LtdProject type New facilityProject news Bihar State Milk Co-operative Federation Ltd is planning to set up 5 LLPD dairy plant. The plant is coming up at Samastipur.Project location Samastipur, BiharProject cost Not knownImplementation stage Planning

Contact details:Bihar State Milk Co-operative Federation LtdDairy Development Complex PO - Bihar Veterinary College Patna 800 014 Tel: 0612-2224083/8953Fax: 0612-2228306 Email: engineeringcomfed@gmail.com----------------------------------------Dairy plant Bihar State Milk Co-operative Federation LtdProject type New facilityProject news Bihar State Milk Co-operative Federation Ltd is planning to set up 4 LLPD dairy plant. The plant is coming up at Hajipur in Bihar.Project location Hajipur, BiharProject cost Not knownImplementation stage Planning

Contact details:Bihar State Milk Co-operative Federation LtdDairy Development Complex PO - Bihar Veterinary College Patna 800 014 Tel: 0612-222 8953/8347Fax: 0612-2228306 Email: engineeringcomfed@gmail.com----------------------------------------Grain processing unitRCL RetailProject type New facilityProject news RCL Retail proposes to procure bulk quantity of raw pulses from farmers and agents to clean, grade and process as per the variety of pulses, gram in ready-to-pack form. This will be packaged into 0.5 to 5 kg bags, which would be retailed under the company’s brand

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

Projects


Information courtesy: Tendersinfo.com1, Arch Gold, Next to MTNL Exchange, Poisar, S V Road, Kandivali (W), Mumbai - 400 067, Maharashtra, IndiaTel: 022 28666134 • Fax: 022 28013817 • Email: [email protected]

name through its existing and proposed retail outlets.Project location Tiruvallur, Tamil NaduProject cost ` 47.3 millionImplementation stage Planning

Contact details:RCL RetailNo 84/85, Walltax Road 1st Floor, Chennai 600 003 Tamil NaduTel: 044-31905002 Fax: 044-25345275 Email: [email protected] cream Bihar State Milk Co-operative Federation LtdProject type New facilityProject news Bihar State Milk Co-operative Federation Ltd is planning to set up an ice cream plant of 20,000 LPD. The plant is coming up at Biharsharif in Bihar. Project location Biharsharif, BiharProject cost Not knownImplementation stage Planning

Contact details:Bihar State Milk Co-operative Federation LtdDairy Development Complex PO - Bihar Veterinary College Patna 800 014 Tel: 0612-2224083/8953Fax: 0612-2228306 Email: engineeringcomfed@gmail.com----------------------------------------Ice cream Bihar State Milk Co-operative Federation LtdProject type New facilityProject news

Bihar State Milk Co-operative Federation Ltd is planning to set up an ice cream plant of 20,000 LPD. The plant is coming up in Patna.Project location PatnaProject cost Not knownImplementation stage Planning

Contact details: Bihar State Milk Co-operative Federation LtdDairy Development Complex PO - Bihar Veterinary College Patna 800 014 Tel: 0612-2224083/8953Fax: 0612-2228306 Email: engineeringcomfed@gmail.com----------------------------------------Meat processing Vizag FoodsProject type New facilityProject newsVizag Foods is planning to set up fresh and frozen buffalo meat processing unit at Visakhapatnam.Project location Visakhapatnam, Andhra PradeshProject cost Not knownImplementation stage Planning

Contact details: Vizag Foods1st Floor, VUDA Building Opposite TTD Kalyanmandapam Sector-3 MVP ColonyVisakhapatnam - 17 Andhra Pradesh Tel: 0891-2522468 Email: [email protected] food parkAnil Mega Food Park Project type New facility

Project newsAnil Mega Food Park is an integrated food processing facility scheduled to be developed in Savli Taluka (Vadodara district), in Gujarat. Spread across 100 acres of land, it will be the first mega food park to be set up in Gujarat. Project location Vadodara, GujaratProject cost ` 200 crore Implementation stage Planning

Contact details: Anil Mega Food Park Opp WIAA, Besides DLA School Off. Judges Bungalow Road Bodakdev, Ahmedabad 380054 Gujarat Tel: 079-40281000 Fax: 079-40281001Email: info@anilmegafoodpark.com----------------------------------------Milk processing ITC LtdProject type New facilityProject news ITC Ltd has commenced the construction work on a milk processing plant in Munger, Bihar. The facility will have a capacity to process 2,00,000 litre of milk per day and produce 10 tonne of ghee etc.Project location Munger, BiharProject cost ` 1.5 billion Implementation stage Work in progress

Contact details:ITC LtdVirginia House, 37 J L Nehru Road Kolkata 700 071West Bengal Tel: 033-22889371Fax: 033-22882252 Email: [email protected]

Tenders


Latest Popular Tenders brought to you by www.tendersinfo.comDairy machineryOrg : Ernakulam Regional Co-operative Milk Producers Union LtdTRN : 15238324Desc : Supply and installation of bulk milk coolers, solar water heater, electronic weighing scale with AMCU, walk in coolers & supply of SS milk cans, SS milk pails, SS milk collection set, put boxes, detergents, antiseptic solution & muslin cloth under CSS of GoIBOD : April 10, 2013Loc : Kochi, KeralaBT : Domestic_______________________________________________Mobile corn sheller Org : Department of Agriculture - Caraga TRN : 15365891 Desc : Procurement of mobile corn sheller (corn sheller, dehusker, rice thresher)BOD : April 10, 2013 Loc : PhilippinesBT : ICB_______________________________________________Snack & vending contractOrg : School District 67 Okanagan SkahaTRN : 15025972Desc : Provision of snack and vending contractBOD : April 12, 2013Loc : Penticton, British ColumbiaBT : ICB_______________________________________________Refrigerator & microwaveOrg : Texas A & M University TRN : 14968265Desc : Supply of combination refrigerator & microwaveBOD : April 12, 2013Loc : Texas, The USBT : ICB_______________________________________________Pasta-making machineOrg : University of Agricultural Sciences TRN : 15323476 Desc : Supply of pasta-making machineBOD : April 12, 2013 Loc : Bengaluru, Karnataka BT : Domestic _______________________________________________Drinks machines, coffee machines and water coolersOrg : Trondheim KommuneTRN : 15137848

Desc : Drinks machines, coffee machines and water coolers on rentBOD : April 15, 2013Loc : NorwayBT : ICB_______________________________________________Conversion of cold store to deep freeze Org : Karnataka Co-operative Milk Producers Federation LtdTRN : 14789878Desc : Conversion of cold store to deep freeze - supply, installation & commissioning of refrigeration equipment & necessary service with automation and supply, installation of puf insulation & accessoriesBOD : April 15, 2013Loc : Bengaluru, KarnatakaBT : Domestic_______________________________________________Continuous butter making machine Org : Karnataka Co-operative Milk Producers Federation LtdTRN : 14789821Desc : Supply of continuous butter making machine 3,000 kg/hr capBOD : April 15, 2013Loc : Bengaluru, Karnataka BT : Domestic _______________________________________________FM bottle filling machineOrg : Karnataka Co-operative Milk Producers Federation LtdTRN : 14789808Desc : Supply of FM bottle filling machineBOD : April 15, 2013Loc : Bengaluru, KarnatakaBT : Domestic_______________________________________________Cassava drying systemOrg : Department of Agriculture TRN : 15413333 Desc : Procurement, delivery, installation and testing and commissioning of cassava drying systemBOD : April 15, 2013 Loc : Philippines BT : ICB_______________________________________________Collapsible dryerOrg : Department of Agriculture TRN : 15413334 Desc : Procurement and delivery of collapsible dryer

Tenders


Latest Popular Tenders brought to you by www.tendersinfo.com

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

Information courtesy: Tendersinfo.com 1, Arch Gold, Next to MTNL Exchange, Poisar, S V Road, Kandivali (W), Mumbai - 400 067, Maharashtra, IndiaTel: 022 28666134 • Fax: 022 28013817 • Email: [email protected]

BOD : April 15, 2013 Loc : Philippines BT : ICB_______________________________________________Rice processing centerOrg : Department of Agriculture TRN : 15412617 Desc : Supply, delivery & installation of one unit rice processing centreBOD : April 15, 2013 Loc : Philippines BT : ICB_______________________________________________Seed cleaner cum graderOrg : Ministry of AgricultureTRN : 14850178Desc : Supply of seed cleaner cum grader, seed dryer, seed treater, fumigation sheet, seed carrying truck, small plot combine, plot thresher, lawn mower, spray machine, seed grader machine, irrigation pump, tractor, rotavator, disc plough, disc harrow, power tiller, hand trolley, tractor trolley, bush cutter and plastic port seederBOD : April 16, 2013Loc : Dhaka, BangladeshBT : ICB_______________________________________________Bottle cooler cum deep freezerOrg : Northern Railway TRN : 15123487Desc : Supply of bottle cooler cum deep freezer, single phase 230 V AC with thermostatic expansion valveBOD : April 16, 2013Loc : New DelhiBT : Domestic_______________________________________________Water cooled oil-free centrifugal chillerOrg : Gallium Arsenide Enabling Technology Centre TRN : 15260144Desc : Supply of water cooled oil-free centrifugal chiller (magnetic) for HVAC systemBOD : April 16, 2013Loc : Hyderabad, Andhra PradeshBT : Domestic

Evaporation and drying line for liquid foodOrg : Universidad De Santiago De CompostelaTRN : 15285606Desc : Acquisition of evaporation and drying line for liquid food destined for dairy classroom; evaporation and drying line for food products comprising a continuous film evaporator downstream, a spray drying tower and a fluid bed multistage external destination dairy hallBOD : April 17, 2013Loc : SpainBT : ICB_______________________________________________Rice polishing machineOrg : National Food AuthorityTRN : 14986582Desc : Supply and delivery of TRSD laboratory equipment: lot 1- rice polishing machine; lot 2- rice dehuller, huskerBOD : April 22, 2013Loc : PhilippinesBT : ICB_______________________________________________Kitchen utensilsOrg : Metodicko-Pedagogické CentrumTRN : 15259742Desc : Supply of kitchen utensils (such as kettles, plates, cutlery, pans, pots, kitchen knives, spoons, ladles, hand blenders, microwaves, kitchen towels, bowls, plates, trays, electric cookers, food processors, toasters, deep pots etc) BOD : April 23, 2013Loc : Bratislava, SlovakiaBT : ICB_______________________________________________Microwave ovens, coffee-makers, refrigerators, freezersOrg : Länsi-Suomen Rikosseuraamusalue, Aluekeskus TRN : 15299456Desc : Supply of microwave ovens, coffee-makers, refrigerators, freezersBOD : April 25, 2013Loc : FinlandBT : ICB

EvEnt List


NatioNal

Rice Tech Expo LucknowThe event will provide a platform to showcase products & services for rice processing; April 26-28, 2013; at Indian Institute of Sugarcane Research, Lucknow

For details contact:Shiny Trade Expositions59 A-15-28, 2nd Floor Near N T R CirclePantakaluva Road, PatamataVijayawada, Andhra PradeshTel: 0866-2470879/6539879Fax: 0866-2490201Email: [email protected]

Food Technology ShowTradeshow, to be held along with PackPlus South, will provide a one-stop shop for food & drink technology, quality assurance, packaging, retail solutions, food safety and laboratory equipment; July 05-08 2013; at Hyderabad International Trade Exposition Centre, Hyderabad

For details contact:Print Packaging.Com Pvt LtdF 101, Tower No. 7, 1st Floor International Infotech Park Vashi Railway Station, VashiNavi MumbaiTel: 022-27812619, Fax: 022-27812578Email: [email protected]

Food & Technology ExpoTrade show to gain an insight into global trends in food & beverage processing and allied technologies; July 26-28, 2013; at Pragati Maidan, New Delhi

For details contact:NNS Events & Exhibitions Pvt Ltd

Meri Delhi House, 25/10, East Punjabi BaghNew DelhiTel: 011-46867500, Fax: 011-46867521Email: [email protected]

Food Tech India – KolkataPremier exhibition dedicated to the food processing, bakery and food service industry; August 16-18 2013; at Milan Mela Complex, Kolkata

For details contact:N K Kapur & Company Pvt LtdC -151 A, Mayapuri Industrial Area, Phase 2, New DelhiTel: 011-28117927, Fax: 011-28117930Email: [email protected]

India Foodex 2013International exhibition focussing on food products, food processing, grain milling and packaging technology; August 23-25, 2013; at Bangalore International Exhibition Centre, Bengaluru

For details contact:Media Today Pvt LtdT-30, 1st Floor, Khirki Extention, Malviya Nagar, New DelhiTel: 011-26681671/26682045Fax: 011-26681671/26682045Email: indiafoodexgmail.com

Annapoorna - World of Food IndiaOne of the leading and most recommended B2B food & beverage shows, with an advanced range of processed products on display; September 23-25, 2013; at Bombay Exhibition Centre, Mumbai

For details contact:Federation of Indian Chambers

of Commerce & IndustryFederation House, 1, Tansen MargNew DelhiTel: 011-23738760/23738770Fax: 011-23320714/23721504Email: [email protected]

FI India 2013A premier exhibition & conference for ingredients and specialty chemicals used in the food & beverage industry; October 03-05, 2013; at Bombay Exhibition Centre, Mumbai

For details contact:UBM India Pvt LtdSagar Tech Plaza A 615-617 6th Floor, Andheri Kurla Road Saki Naka Junction Andheri East, Mumbai Tel: 022-66122600Fax: 022-66122626 Email: [email protected]

Bakery Business Trade ShowEvent dedicated to the latest technologies in the bakery processing; November 20-22, 2013; at World Trade Centre, Mumbai

For details contact:Hospitality First19, 1st Floor, Above Ajanta Auto GarageDr E Moses Road, Worli, MumbaiTel: 022-24955376Fax: 022-24955356Email: [email protected]

Food & Grocery Forum IndiaThis event serves as a convenient channel for business interaction among noted stakeholders of the food & beverages industry and decision makers who operate in this sector; January 09-11, 2014; at Bandra Kurla Complex, Mumbai For details contact:Images Multimedia Pvt LtdS-21, Okhla Industrial Area, Phase IINew DelhiTel: 011-40525000Fax: 011-40525001Email: [email protected]

For detailsNetwork18 Media & Investments Ltd

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

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.

HydERABAdAndhra Pradesh,

May 31- June 3, 2013

EvEnt List


iNterNatioNal

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

China Ketchup Industry ExpositionSpecialised niche tradeshow dedicated to the ketchup processing industry; April 25-27, 2013; at Shanghai Mart Shanghai, China

For details contact:Shanghai Tiansheng Exhibition Service Co LtdRm- 303, Block- 168 C, Luoyang RoadShanghai, ChinaTel: +(86)-(21)-54306577/34083618Fax: +(86)-(21)-54306576Email: [email protected]

Beverage Foods & Technology ExpoA dedicated exhibition on advanced equipment and technologies, along with cutting-edge biotechnologies in the area of food & beverage processing; April 25-27, 2013; at Hotel Purbani International Dhaka, Bangladesh

For details contact:Limra Trade Fairs & Exhibitions Pvt LtdMinu Villa, House No 56, Road #3, Block KaPSICI Culture Housing Society, Dhaka, BangladeshTel: +(880)-(2)-9121405, Fax: +88-2-9121457Email: [email protected]

IFFA 2013The leading international trade fair for processing, packaging and sales in the meat industry; May 04-09, 2013; at Frankfurt am Main, Germany

For details contact:Messe Frankfurt Exhibition GmbHLudwig-Erhard-Anlage 160327 Frankfurt a. M; GermanyTel: +49 69 7575 0Fax: +49 69 7575 - 60 06Email: [email protected]

International Food Industry Exhibition SeoulThis tradeshow will benefit companies in the food & beverage processing and services industry along with food retailing, food packaging & machinery

industry; May 14-17, 2013; at Kintex - Korea International Exhibition Center Goyang, Korea

For details contact:Kotra4801, Wilshire Blvd, Suite 104Los Angeles, CA, The USTel: +(1)-(323)-9549500, Fax: +(1)-(323)-9541707Email: [email protected]

International Starch & Starch derivatives ExhibitionAn exhibition focussing on different types of starch and starch processing machinery; May 22-24, 2013; at Shanghai Everbright Convention & Exhibition Center, Shanghai, China

For details contact:China Starch Industry AssociationNo.56, North of Sport Avenue, MeiLiHua Hotel, Shijiazhuang, Hebei, ChinaTel: 86-311-86058304; Fax: +86-21-32091252Email: [email protected]

FoodService & Bakery AustraliaTradeshow and conference dedicated to the food services and bakery industry, June 02-04, 2013; at Royal Exhibition Building Melbourne, Australia

For details contact:Specialised EventsPO Box 209, South Yarra VIC 3141Tel: 03 9999 5460, Fax: 03 9999 5461Email: [email protected]

Taiwan International Halal ExpoA specialised event for the companies dealing with halal certified products; June 26-29, 2013; at Taipei World Trade Center Taipei, Taiwan

For details contact:Taiwan External Trade Development Council Bureau of Foreign Trade Ministry of Economicas Affairs, ROC 1 Hu Kou Street, Taipei, Taiwan

Tel: +(886)-(2)-23510271Fax: +(886)-(2)-23517080Email: [email protected]

Guangzhou International Coffee Equipment & Supplies FairSpecialised exhibition-cum-tradeshow for the coffee processing and retail industry; June 27–29, 2013; at China Import & Export Fair, Pazhou Complex, Guangzhou, China

For details contact:Guangzhou Huazhan Exhibition Planning Company LtdSuite H, 9th Floor, Jinsui Tower, No. 900 Guangzhou Avenue MidGuangzhou, Guangdong, ChinaTel: +(86)-(20)-38866965 Fax: +(86)-(20)-22223568Email: [email protected]

Natural Products Expo AsiaInternational tradeshow for natural foods attracting the nutraceuticals, ingredients & health foods sector; August 29-31, 2013; at Hong Kong Convention & Exhibition Centre, Hong Kong, China

For details contact:Penton Media Asia LtdUnit B, 3/F, EIB Centre40 Bonham Strand, Sheung Wan, Hong KongTel: +852 2975 9051Fax: +852 2857 6144Email: [email protected]

dubai International Seafood ExpoInternational exhibition on seafood products, seafood processing, packaging, distribution, technology & equipment supplies; September 24-26, 2013; at Dubai, The UAE

For details contact:Orange Fairs & EventsPost Box No. 111164, Dubai, The UAETel: +(971)-(4)-2988144, Fax: +(971)-(4)-2988133Email: [email protected]

EvEnt REpoRt nutra India Summit 2013

Modern Food processing | April 201370

Mahua Roy

T he 8th Nutra India Summit was held in Mumbai from March 13 to 16. It brought together scientists,

policymakers, and academicians from the sunrise industry of nutraceuticals. The theme for this year was ‘Health & wellness through nutraceuticals, nutritionals & naturals’. The event was organised by the Council of Scientific & Industrial Research (CSIR), The International Society for Nutraceuticals, Naturals and Nutritionals (ISNNaN) and MM Activ Sci-Tech Communications. Jagdish Patankar, Organising Secretary, Nutra India Summit, and Managing Director, MM Activ Sci-Tech Communications, said, “I thank the CSIR for its constant support in providing with knowledge, ideas and resources from time to time, to make Indian industry self-reliant

in nutraceuticals manufacturing and research.”The event spanned four days, packed with informative, knowledge-sharing sessions addressed by 65 acclaimed speakers and attended by more than 500 important delegates from the industry and academia. The event observed participation from 20 countries including China, Japan, Singapore, Brazil, Canada, USA, New Zealand, Germany, Switzerland, France, Poland, Netherlands involving more than 300 organisations. Around 140 B2B meetings were facilitated during the summit.

Inaugural ceremonyThe event was inaugurated by Satej Dnyandeo Patil, Minister of State for Home, Rural and Food & Drug Administration (FDA), Maharashtra. Patil said, “Having a Nutra Summit in Mumbai is a pleasure and an opportunity for entrepreneurs and scientists to come

together, enhance their knowledge and learn the latest techniques, thus enabling the success of Maharashtra.”

He invited all companies in the pharmaceutical and nutraceutical space to invest in manufacturing units or research houses in Lotte Pareshwar in Chiplun, Maharashtra. Other dignitaries present for the inauguration included I S N Prasad, Principal Secretary, Department of Information Technology, Biotechnology and Science Technology, Government of Karnataka; K Chandramouli, Chairperson, Food Safety and Standards Authority of India (FSSAI); Krishan Lal, President, Indian National Science Academy; Dr V Prakash, Chairman, Nutra India Summit, and Scientist, CSIR.

Dr Prakash elaborated that this Summit would succesfully enable entrepreneurs and scientists from the field of health foods & nutraceuticals to bring forth their studies and observations related to this sector and share and enhance knowledge. He added, “The Summit has witnessed the highest number of participants till date, which shows the success and growth of the nutraceutical and functional food industry.”

Samir Brahmachari, Secretary, Department of Scientific and Industrial Research (DSIR), and Director General, CSIR, announced that under DSIR, a 16-storeyed innovation complex is to come up in, Mumbai. Besides, in a bid to boost India’s nutraceutical and pharmaceutical industries, the department was planning to implement several such projects in Jammu and Lucknow as well.

Informative sessionsConference sessions and seminars hosted at the 8th Nutra India Summit included keynote talks by eminent personalities such as John Ruff, President, Institute of Food Technologists (IFT), USA; Dr Amitabh Chandra, Manager, Chromatography Sciences Group, Analytical Sciences Amway R&D, USA; Dr Vilas P Sinkar, Vice President, Research & Development, Hindustan

Nutra India Summit 2013 culminated on a high note of progressive development of the health industry. The 4-day summit saw enthusiastic participation from the who’s who of global nutraceutical, functional foods and dietary supplement sectors.

Holistic platform for nutraceutical industry’s growtH

Dignitaries inaugurating the Summit


Nutra India Summit 2013

Experts deliberating on key issues before the industry at the CEO Summit

Unilever Ltd; Dr Rickey Y Yada, Professor, Canada Research Chair in Food Protein Structure, Scientific Director, Advanced Foods and Materials Network (AFMNet).

The CEO Summit focussed on the theme ‘Regulation, innovation and validation of claims’. It brought together industry key leaders including Dr V Prakash, Dr Pingfan Rao, President, International Union of Food Science & Technology, and Vice President, Chinese Institute of Food Science and Technology, China; John Ruff; Rajesh Kumar, Director & CEO, SAMI Direct; V S Reddy, Managing Director, British Biologicals; and Dr Vilas P Sinkar. The international conference had a special session on global opportunities focussing on emerging markets such as China, Japan, Brazil, Canada and in Europe. Prof Dr Narendra Narain, President, Brazilian Society of Food Science and Technology said, “The market for soy proteins, probiotics and specialised

ingredients like carotenoids is huge in emerging markets like Brazil. Besides, there are existing opportunities in the processing of acai, a superfruit.”

Dr D B A Narayana (Retired) Director - Regulatory Affairs, Unilever Research India said that food safety trials are much more complex than drug safety trials and hence a lot of importance needs to be allotted to it.

The Summit hosted a unique awards ceremony to recognise exemplary

contribution of personalities and organisations to this sunrise sector.

Successful expositionNuFFooDS, The Health & Food Expo, as part of Nutra India Summit showcased products from around 70 exhibitors from India and overseas. NuFFooDS attracted around 3,000 visitors. The Expo proved to be a successful launching and sampling platform for this industry.


Book Review


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: [email protected]

Laboratory methods in food microbiology

Author: Wilkie F HarriganPrice: ` 2,995

Reviewer: Tejas Padte, Lecturer, Ramnarain Ruia College

Microbiological examination methods of food and water

Authors: Neusely da Silva, Marta Hirotomi Taniwaki, Valéria Christina Junqueira,

Neliane Silveira, Maristela da Silva do Nasci, Renato Abeilar Romeiro Gomes

Price: ` 7,300

Microbiological studies are important when manufacturers have to ascertain food safety. This book incorporates a wide range of methods for use in the microbiological analysis of foods. It includes detailed approaches to counting and detection procedures for micro-organisms, identification of bacteria, yeasts and fungi. It includes elaboration on the detection and enumeration methods of specific food-borne pathogenic and toxigenic micro-organisms. There is a special section on microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. In addition, it discusses case studies in the form of typical food poisoning outbreaks in the US.

This book offers comprehensive advice on choosing appropriate techniques for microbiological assays and studies with discussion on internationally recognised standards. Besides, the appendix provides recipes for important nutrient media and reagents. This book will act as a guide for students and researchers in the field of microbiology and food safety.

One of the most comprehensive manuals for microbiological studies, this book is a thoroughly illustrated guide. It includes methods for the enumeration of indicator micro-organisms of general contamination, indicators of hygiene and sanitary conditions, spore-forming, spoilage fungi and pathogenic bacteria. The beauty of this book is that every chapter begins with an indepth and updated bibliographic reference on the micro-organism dealt with in that particular section of the book. All the chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that suits his/her need. Moreover, each chapter lists validated alternative quick methods as well.

This book essentially provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by international organisations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food & water analysts.

Products


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

Looking For A Specific Product?Searching and sourcing products were never so easy.

Just type MFP (space) Product Name and send it to 51818

eg. MFP Fryer and send it to 51818

Flexible screw conveyorThe helix flexible screw conveyor has only one moving part. The conveyor can be disassembled in less than 20 minutes for cleaning and maintenance. It can achieve lengths of up to 80 ft long. A wide range of auger styles and sizes ranging from 2 to 8

inches in diameter is offered. The product meets stringent standards and has USDA certifications. It is one of the most economical conveyors and can be used in many applications.

Hapman Systems Pvt LtdVadodara – GujaratTel: 0265 – 2517505Email: [email protected] Website: www.hapman.in

PTFE lined valvesFluoropolymer FEP, PFA, PTFE-lined SGI/WCB/SS pipes, valves and fittings are manufactured using technical know-how and raw material for appropriate application of

the resin for successful results with international quality for chemical industry. It has low co-efficient of friction, chemical inertness, excellent weathering resistance, zero water absorption, is non-toxic, non-inflammable, self-sealant and approved by international food and drugs regulatory authorities.

Supremo Line & ControlAhmedabad – GujaratTel: 079 – 22205282/5181Email: [email protected]: www.supremoproduct.com

Corrosion-free cable management systemAeron FRP cable tray management system is developed for long-lasting performance in challenging environments where corrosion, chemical resistance and lasting mechanical performance are key requirements. Ladder type as well as perforated cable trays with wide range of sizes to select from are offered.

Aeron Composite Pvt LtdAhmedabad – GujaratTel: 09909988266Email: [email protected], Website: www.aeroncomposite.com

Stainless steel seamless and welded pipesStainless steel seamless and welded pipes, tubes and ‘U’ tubes and large diameter welded pipes in various sizes, grades and specifications are available as per customer requirements. The materials used is all austenitic, ferritic, duplex and super duplex stainless steel and as

per ASTM, ASME, DIN, NFA and JIS Standard. The size for welded pipes ranges from 6 mm OD to 1,016 mm OD and for seamless pipes from 6 mm OD to 323.9 mm OD. The pipes are available in lengths

up to 20 mtr long having thickness ranging from 0.6 mm to 25 mm. They are used in heat exchangers, heating elements, surface condensers, evaporators, digesters, instrumentation tubing and fluid piping. They find applications in refinery, petrochemical, food, pharmaceutical, fertiliser, oil and gas, breweries, sugar, ship building and other industries.

Suraj LtdAhmedabad –Gujarat Tel: 079 - 27540720/21 Email: [email protected], Website: www.surajgroup.com

Vibratory separator These separators/sifters are widely used in industries such as foodstuff, ceramics, pharmaceuticals, chemicals, bio-chemicals, electronics, plastics, grinding, water-treatment, recycling, etc. The company also offers specialised machinery and technical solutions that meet specific demands of the customers.

Guan Yu Machinery Factory Co LtdHsien - TaiwanTel: + 886-4-8965198Email: [email protected], Website: www.guan-yu.net

Centrifugal sanitary pumpThe pump has special open-type impeller design in investment cast SS-316 with specially contoured blades set far into the suction cover, and spirally formed housing ensures great operational reliability. Height adjustable base frame is provided with cup-shaped feet for easy operation.

Goma Engineering Pvt LtdThane - MaharashtraTel: 022-21731801Email: [email protected], Website: www.goma.co.in

Products


To make the product of superior quality, it must

adhere to safety and contamination-free norms.

This makes the end-product, well-accepted in the

market reducing its rejection rates.

Agnish Roy (Manager - Business Development)

Marsap Services Pvt Ltd

Pneumatic conveyorThe MiniVac pneumatic conveyor comes with a complete integral blower, which eliminates the need for an expensive plant air or a separate compressor. The regenerative blower increases operating efficiency. It lengthens filter life and maximises performance with a

standard reverse pulse jet filter cleaning system that keeps the filter clean and at optimum operating efficiency. The standard size access doors allows for easy filter replacement in less than five minutes without the use of any tool. The compact and integral blower eliminates the need for air piping and makes installation easier.

Hapman Systems Pvt LtdVadodara – GujaratTel: 0265 – 2517505Email: [email protected] Website: www.hapman.in

Disposable sticky mat Disposable sticky mat is made up of polyethylene and is designed for clean rooms and laboratory entrances. It has 30 disposable layers, numbering from 30 to 1 on 30 peel tags of mat with size 2 x 3 ft. Its strong characteristics are easy installation of mats, strong adhesiveness, ability to remove 99.9 per cent of dust in five steps, weighing 100 kg and easy removal of polluted layers. It is ideal for use in biotech, pharmaceutical, automobile, chemical, paint shop, electronics and food industries, as well as in garages, laboratories, R&D centres, hospitals, operation theaters, etc.

TacoBengaluru - KarnatakaTel: 080 - 25574041, Fax: 080 – 25574040Email: [email protected]: www.tacoindia.com

BPT tubing The PharMed BPT tubing formulation is ideal for tubing use in cell culture, tissue culture work, medical diagnostic product manufacturing, fermentation systems and purification applications. It is manufactured according to GMP, is FDA-compliant (21 CFR 177.2600) and meets USP Class

VI, European Pharmacopoeia and NSF (Standard 51) requirements. It is ideal for use in clean-in-place (CIP) and steam-in-place (SIP) cleaning systems and can be sterilised by autoclave, ethylene oxide or gamma irradiation. This tubing is non-toxic, non-hemolytic with extremely low

permeability. It resists acids, alkalies, oxidising agents, and animal and vegetable oils. PharMed BPT is heat-resealable, bondable and formable, making it an ideal choice in bioreactors and single use applications. It is opaque beige in appearance and is useful in applications involving light-sensitive samples. It operates optimally in temperatures between -59°C to 135°C. PharMed BPT formulation is less permeable to gases and vapours than silicone tubing and has a superior flex life which reduces the production downtime when used in peristaltic pumps.

Cole-Parmer India Pvt LtdMumbai - MaharashtraTel: 022-67162209/2222, Fax: 022-67162211Email: [email protected] Website: www.coleparmer.in

Auto collating and shrink wrapping machineAuto packers are fully automatic shrink wrappers that are highly versatile and can be used to pack various products. The system automatically collates the products in a desired range of pack collations. The sealing system in the machine is pneumatic and has motorised unwinding and winding system and PLC controlled operations. These machines can be connected to suitable shrink tunnels depending on the dimensions and speeds required. Average speed is 8 packs per min. It finds applications in packaging of multiple cartons, packaged mineral water bottles, beverages, soft drinks, pickle bottles, perfume bottles, pharma cartons, cosmetic cartons, etc.

Vikaash PackagingChennai – Tamil NaduTel: 044-42171271, 26201703Mob: 09841036357, 09094036357Email: [email protected]: www.vikaashpack.com

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Products


Mechanical case packer (MCP) The MCP series pick and place case packer is an extremely flexible machine designed for loose products or bundled packs in RSC cases, trays or crates. The MCP is available in various versions with

1, 2 or 3 picking heads for production speed up to 2,000 cases per hour. The picking head, specially designed according to the product to be handled, can be fixed type with quick release system or with adjustable pitch. This version is particularly suitable for beverage industry. The main features of the MCP include excellent accessibility and visibility of moving parts for better cleaning and maintenance, quick and tool free changeover, compact dimensions and are easy to operate. Machine is provided with digital HMI for the setting of production parameters, variables and alarm display integrated into machine structure.

Clearpack India Pvt LtdMumbai – Maharashtra Tel: 022 - 61134200, Fax: 022 - 28389360Email: [email protected]: www.clearpack.com

Dry ice blasting machineThe Ascojet 908 is a complete dry ice blasting machine based on the single-hose system. The dry ice blasting unit is compact and mobile, mounted on 4 wheels, equipped with 5 m hose and an OHS4 gun. Working pressure and dry ice used on the device are adjustable. This dry ice blasting machine is easy to use and is ideal for industrial users who prefer simple cleaning

procedure and where ease of handling is essential. The Ascojet 908, with its handy hose system, is particularly characterised by its lightness weighing only 47 kg, its practical design and its low air consumption.

Asco Carbon Dioxide Ltd Horn - SwitzerlandTel: +41 71 466 80 80Email: [email protected], Website: www.ascojet.com

Vegetable and fruit pulperThe pulper is available in various sizes for extracting pulp of fruits and vegetables. This consists of two brushes and two beaters, which give a combined beating and brushing action. All metal contact parts are made of stainless steel. All parts can be dismantled and reassembled for inspection, washing, cleaning and periodic maintenance.

Jas EnterprisesAhmedabad - GujaratTel: 079-2743454, Mob: 09427417384 Email: [email protected], Website: www.jasenterprise.com

Products


Catering conveyorThis converyorised system can be used to serve buffet lunch for a gathering of 1,000 people in 30 minutes with the least manpower. It is ideal for serving lunch in large public functions and in industrial

canteens. The arrangement consists of SS tables with moving nylon ropes, acting as conveying media, carrying the plates while serving the dishes. Length of 24 ft conveyor can accommodate 15 dishes kept inline with servers stationed behind serving 15 dishes in sequence, resulting in fully served plates coming out at the rate of 30 per minute. It requires 230 V single phase supply, uses power as less as 60 watts bulb.

Prodaid Engineers Pvt LtdBengaluru – KarnatakaTel: 080–65345363Email: [email protected], [email protected] Website: www.prodaid.com

CO2 generatorThe CO2 high power generators are compact, easy-to-use and maintain. They are operated with diesel, kerosene or natural gas and are fully automatic. These systems operate efficiently and produce liquid CO2 of the highest quality. It produces CO2 at the rate of 2,000 kg/hr. The CO2 generator consists of a fabricated high-performance boiler, a stainless steel scrubbing tower, a stainless steel evaporator tower, stainless steel permanganate cleaner lines, various heat exchangers, pumps, central drive controller and a PLC with touch screen. The systems are constructed from carefully selected materials to achieve a good balance between system life and cost of capital. Before a system leaves the factory, it is after the agreed layout is completely assembled, tested at maximum capacity and provided with a surface coating.

Asco Carbon Dioxide LtdHorn - SwitzerlandTel: +41 71 466 80 80Email: [email protected], Website: www.ascoco2.com

Water purifierThe Aquaguard cooler and purifier first cools the water and then purifies, eliminating the risk of recontamination of water and making it safe from disease-causing bacteria and viruses. This product is specially designed to use in schools, offices, restaurants, etc. It is a sleek and stylish cooler-cum-purifier, which gives an elegant look to the machine.

It retains the natural salts and minerals in water and purifies it without adding any chemicals, ensuring complete safe drinking water. It uses ultraviolet technology to remove physical, organic and microbiological impurities removing excess chlorine. It has steel, ABS body parts and leak-free design made of corrosion-resistant material to ensure zero contamination from any other source and the product has been designed using push to fit connectors to completely eliminate all chances of leakage.

Eureka Forbes LtdMumbai - MaharashtraTel: 022-30872578, Mob: 09819928028Email: [email protected]: www.eurekaforbes.com

Industrial ID readerDataMan 100 series of image-based ID readers combine industry-leading code reading software performance (up to 45 reads per second), ease-of-use, lighting, camera, processor and communications into an exceptionally small, industrial-rated housing. These image-based

ID readers are accurate identification devices. The DataMan 100 verifier has been redesigned for faster set-up and easier operation with a new lighting assembly, adjustable 30 0 and 450 angle lighting, an optional height-adjustable stand and a new part positioning guide for easier location of codes. It has a three-position adjustable lens, integrated lighting and LED aimer, train and trigger button for ease of set-up and C-mount lens option.

Cognex Sensors India Pvt LtdPune - MaharashtraTel: 020 - 40147840, 09881466003Email: [email protected]: www.cognex.com

In-mould labelling systemThe in-mould labelling system offers several advantages such as ensuring reduced costs, promoting hygienic production, offering resistance to heat & scratching, and reducing in-house container inventory and overhead costs. It also provides better strain and squeeze resistance, improved sidewall strength and shelf-life. Application areas include injection moulding IML for cups & containers, thermoforming IML and blister decorating applications for thermoformed PET/PVC blister packaging.

Neejtech IndiaAhmedabad - GujaratTel: 079-26561312, Mob: 09825040231Email: [email protected], Website: www.neejtech.com

Products


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 ofModern Food Processing

Plant heat exchangerThe plant heat exchanger is used for chilling and pasteurising milk, cream, ice-cream mix, whey, yoghurt, buttermilk, lassi and other allied products. Free-flow heat exchangers are also available for various fibrous products. The capacity ranges from 150 lph to 50 klph with plate/tube holding. Special-purpose and high-efficiency pasteuriser modules are designed and manufactured incorporating advanced processes such as auto standardisation, bactofugation, clarification, de-aeration, homogenisation and holding time up to 20 minutes.

IDMC Ltd Vitthal Udyognagar - GujaratTel: 02692-236375Email: [email protected], Website:www.idmc.coop

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

Paresh Engineering Co Mumbai - MaharashtraTel: 022-28501794Email: [email protected]: www.pareshenggco.com

Before taking delivery of any machine, one must

take trials of the product for a short time. This

will help determine the product’s efficiency and

effectiveness.

Sharayu Sawant (Director)Shruti Flexipack Pvt Ltd

High speed shrink wrapper Invospeed is a continuous operating high-speed shrink wrapper with single- or twin- lane tray packer module. It is a servo-driven machine capable for speeds up to 100 cycles

per min. The shrink wrapper is available in various configurations such as film only, pad and film or tray and film. The machine is suitable to handle many different types of containers – bottles, cans, cups, jars, cartons, etc. The solid construction, the almost wear-and-tear free and easily accessible design, as well as the worldwide availability of our standard component ensure a low maintenance cost. In addition, Invospeed requires no change of parts while changing sizes.

Clearpack India Pvt LtdMumbai – Maharashtra Tel: 022 - 61134200Fax: 022 - 28389360Email: [email protected]: www.clearpack.com

Void-fill packing systemThe AirPouch void-fill air pillow systems offer high quality alternatives to traditional peanut, foam and paper packing materials. These compact units are available in a variety of semi- to fully-automatic system configurations and

produce durable, puncture-resistant air pillow packing materials in a range of sizes and mil gauges. AirPouch puncture-resistant air cushions are pre-formed with EZ-Tear perforations for

easy handling and faster packing productivity. These void-fill air pillows are environment-friendly and provide excellent protection, increased product visibility and reduced shipping costs. It improves packing productivity and lowers shipping costs. Compact, benchtop system produces air pillow bags at speeds over 50 feet per minute.

Kris Automated Packaging SystemsMumbai – MaharashtraTel: 022 – 67742222Email: [email protected]: www.krisautomated.com

List of Products

Modern food Processing | April 201382

Sl. No. Product Pg. No. Sl. No. Product Pg. No. Sl. No. Product Pg. No.

Acoustic enclosure .................................. BIC

Agitator .........................................................FIC

Air audits blower ............................................... 4

Air cooled sealer .............................................. 45

Air cooler ........................................................ 13

Animal feed technology .................................BC

Auto collating and shrink wrapping machine 74

Automatic rotary type cup fill ......................... 57

Beverage preparation ................................. 15

Box pouch ....................................................... 51

BPT tubing ..................................................... 74

Brewing ..........................................................BC

Capping machine ....................................... 63

Catering conveyor ........................................... 79

Centrifugal pump ............................................ 35

Centrifugal sanitary pump ..............................73

Chemical tank ................................................. 73

Chiller ............................................................. 77

Chocolate/cocoa .............................................BC

Cleaning section equipment ...........................BC

CO2 generator ................................................ 79

Colour sorting ................................................BC

Compressor ................................................. 4, 13

Condenser ....................................................... 77

Connecting clamp ........................................... 47

Conveyor belt .............................................. 8, 31

Cool Chain Strategies Summit 2013 .............. 80

Corner track .................................................... 47

Corrosion-free cable management system ...... 73

Cream separator packing collar ....................... 77

De-humidification system .......................... 17

Disposable sticky mat ...................................... 74

Door ................................................................ 77

Drive sprocket ................................................. 47

Dry ice blasting machine ................................ 77

Dry van pump .............................................. BIC

Dry-break coupling ........................................... 4

Dust control door ............................................ 77

Ejector......................................................... 4

Engineering plastic component....................... 47

Evaporating unit for cold rooms ..................... 13

Evaporator .............................................. 77, FIC

Exhibition - India Foodex 2013 ..................... 38

Exhibition - Plastivision 2013 ........................ 78

Extruded product ...........................................BC

Filling machine .......................................... 63

Flexible screw conveyor ................................... 73

Flexible transparent PVC strip door ............... 77

Flour milling ..................................................BC

Forced convection unit air cooler ................... 13

Frame support ................................................. 47

Fuelling system .................................................. 4

Grain handling .........................................BC

Grinding and dispersion ................................BC

Guide rail clamp ............................................. 47

Heat exchanger ........................................FIC

Heat resistant door .......................................... 77

High speed shrink wrapper ............................. 81

Housing ............................................................. 3

Idler wheel ................................................. 47

Induction sealer ............................................... 45

Industrial door ................................................. 77

Industrial ID reader ........................................ 79

Industrial type unit air cooler.......................... 13

Ink adhesion .................................................... 45

In-mould labelling system ............................... 79

Label adhesion ........................................... 45

Liquid process filter .......................................... 3

Loading arm ...................................................... 4

Mechanical case packer .............................. 77

Melt blown filter ............................................... 3

Membrane filter ................................................ 3

Modular belt ................................................... 47

Natural herbal sweetener .............................. 6

Nylon can scrubber brush set .......................... 77

Oil milling ................................................BC

Pasta ........................................................BC

Piston pump .................................................... 35

Plant heat exchanger ....................................... 81

Plastic pellet ...................................................BC

Plastic sheet ..................................................... 84

Plate heat exchanger gasket ............................ 77

Pleated filter ...................................................... 3

Pneumatic conveyor ........................................ 74

Pollution control equipment .........................FIC

Polystyrene product ......................................... 84

Porous metal filter ............................................. 3

Power plant PHE gasket ................................ 77

Priming valve..................................................... 4

PTFE-lined valve ............................................ 73

Pump ........................................................ 4, BIC

PVC strip door ................................................ 77

Quality screening ....................................... 71

Return roller .............................................. 47

Rice milling equipment ..................................BC

Roots blower ................................................ BIC

SS pipeline gasket ...................................... 77

Safety access equipment .................................... 4

Safety door ...................................................... 77

Screening ......................................................... 71

Seal machine ................................................... 57

Sealer ............................................................... 45

Side bracket ..................................................... 47

Sigma mixer .................................................... 81

Spray dryer ....................................................FIC

Stainless steel seamless and welded pipe ........ 73

Stainless steel slat chain .................................. 47

Storage tank equipment .................................... 4

Sugar herb ......................................................... 6

Surface treatment ............................................ 45

Tank truck equipment ................................. 4

Thermal process .............................................BC

Thermoplastic slat chain ................................. 47

Transmissions and PTOs .................................. 4

Universal type unit air cooler ...................... 13

Vacuum booster pump ............................ BIC

Vacuum pump and system ................................ 4

Vacuum system ............................................ BIC

Vegetable and fruit pulper .............................. 77

Vibratory separator ........................................73

Vibro separator ................................................ 71

Void-fill packing system ................................. 81

Water jetting ............................................... 4

Water purifier.................................................. 79

Water treatment .............................................. 15

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

Looking For A Specific Product?Searching and sourcing products were never so easy.

Just type MFP (space) Product Name and send it to 51818eg. MFP Fryer and send it to 51818

List of Advertisers

Advertiser’s Name & Contact Details Pg No Advertiser’s Name & Contact Details Pg No Advertiser’s Name & Contact Details Pg No


Our consistent advertisersNot applicable BC - Back Cover, BIC - Back Inside Cover, FIC - Front Inside Cover

All India Plastics Mfrs Association 78

T: +91-22-28217324

E: [email protected]

W: www.plastivision.org

Buhler (India) Pvt Ltd BC

T: +91-80-22890000


W: www.buhlergroup.com

Cole-Parmer India 35

T: +91-22-67162222


W: www.coleparmer.in

Enercon Asia Pacific Systems Pvt Ltd 45

T: +91-09600344430


W: www.enerconaciapacific.com

Essen Speciality Films Pvt Ltd 84

T: +91-2827-252021


W: www.essenspeciality.com

Everest Blowers BIC

T: +91-11-45457777


W: www.everestblowers.com

Frascold India Pvt Ltd 13

T: +91-79-40190411


W: www.frascoldindia.com

Galaxy Sivtek Pvt Ltd 71

T: +91-22-25691208


W: www.galaxysivtek.com

Gardner Denver Engineered Pro. (I) Ltd 4

T: +91-79-40089312


W: www.gardnerdenver.com

Kamikaze B2B Media 80

T: +91-22-61381800

W: www.coolsummit.com

Mech-Air Industries 6

T: +91-265-2280017


W: www.freshnpure.net

Media Today Pvt Ltd 38

T: +91-11-41407851


W: www.indiafoodex.com

Nilsan Nishotech Systems Pvt Ltd 15

T: +91-22-41515169


W: www.nilsan-nishotech.com

Noida Fabcon Machines Pvt Ltd 8

T: +91-120-4225550


W: www.fabcon-india.com

Pace Aftermarket (P) Ltd 17

T: +91-22-26329283


W: under construction

Plast World 77

T: +91-9376128372


W: www.stripdoor.co.in

Raj Process Eqpts & Systems(P) Ltd FIC

T: +91-20-40710010


W: www.rajprocessequipment.com

Reifenhauser India Marketing Ltd 51

T: +91-22-26862711


W: www.reifenhauserindia.com

Spectra Plast India Pvt Ltd 47

T: +91-422-6539529


W: www.spectraplast.in

SS Packaging Industries 63

T: +91-11-45072942


W: www.sspackaginggroup.com

Thermax Limited 3

T: +91-20-66476365


W: www.thermaxindia.com

Ultraplast Chainbelts Pvt Ltd 31

T: +91-129-4113187


W: www.ultraplastindia.com

Venus Trading Co. 77

T: +91-2692-261142


Vikaash Packaging 57

T: +91-44-42171271


W: www.vikaashpack.com

86

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Documents

Modern Food Processing - April 2013