FMT April

Personalized Nutrition in Food & Dairy According to IMARC Group the dairy market in
India reached a value of INR 13,174 billion in
The trend towards personalization of food and nutrition also poses 2021. Looking forward, IMARC Group expects
a variety of challenges especially in the dairy, confectionery and the market to reach INR 30,840 billion by 2027,
snack industries. A study by the German Agricultural Society exhibiting a CAGR of 14.98% during 2022-2027’.
provides answers to key questions. With the help of consumer,
company and expert surveys, the acceptance and relevance of The Government of India is supporting
personalized offers in the food industry were highlighted. milk producers and companies engaged in
processing with varied schemes to boost
As an increasing number of consumers claim physical intolerance this sector. Liquid milk forms the majority
to dairy products and a high number also seek alternatives for share in the dairy business. Both government
other reasons, it is clear that the industry needs to find other and private companies are streamlining the
options. When changing a formula or recipe of a product, for procurement and processing systems.
example chocolate, it is important to keep the right balance in
taste and functionality. With plant-based dairy alternatives the India contributes 23 per cent of global milk
appearance and mouthfeel can be significantly improved by production, Uttar Pradesh being the highest
adding a stabilizer. Enzymes such as lactase can also be added to producer state with its contribution of
reduce gastrointestinal issues. 30.52 MMT. Government of India launched
an infrastructure development fund in
Personalized foods are products that are adapted by association with Department of Animal
manufacturers. To this end, manufacturers usually offer Husbandry and Dairy with an interest subsidy
customers various options on how they can have products to encourage private players and MSMEs
adapted to personal taste, ingredient, shape, packaging design, invest in the sector.
quantity or preparation preferences.
The consumption of milk and milk products
Another option is the so-called “modular system”, where have gone up with increase in urbanisation
consumers themselves have the opportunity to assemble their and dietary preferences of people. There is
desired product from a set of different varieties, ingredients or an opportunity in the growth of value added
building blocks at the point of sale. Sweet mix offers are well- products (VADP). VADP is expected to grow
known examples. at 5.3 percentage CAGR between 2019-2025,
however we will have to be mindful of Covid
The personalization of products is becoming a global megatrend disruption in 2020 and 2021.
in business and society. Even though the food industry has
traditionally been characterized by a very wide range of products, Sports Nutrition and infant food market is set
personalized products are in demand. Digitalization and flexible to push the growth of skimmed milk and milk
manufacturing systems are putting companies in an ever-better powder due to having low fat and high protein.
position to adapt to customer needs. Compared to standard
products, personalized food can increase customer loyalty and Off late, the dairy industry is facing the heat of
willingness to pay, among other things. price rise in fuel, transportation and equipment
prices. This is same for all industries due to an
The study results show that offers for personalized food inflationary scenario globally. Mother Dairy
and nutrition concepts are interesting for many consumers. has already increased the price of milk.
Against this backdrop, it is to be expected that dealing with the
possibilities, opportunities and risks is a topic that will occupy There are much more interesting articles,
many organizations and companies from the food or nutrition especially, curated for this dairy special
industry and the health sector intensively in the coming years. edition. We hope you will enjoy reading them.

Benno Keller Ian D. Healey Linda Brady Hawke
keller@ harnisch.com [email protected]

4Food Marketing & Technology April 2022



April 2022

Food SafetyIngredients Packaging

8 Menu Labelling; A Revolutionary Shift in Dine out Trend 38 How the Label Becomes more
Sustainable and Flexible
12 Low DE Maltodextrin Demand is Growing in the
Indian Market Market Insight

16 Baby Food Farmers to Start Agronomy Training 41 Driving Dairy Milk’s
Session Focused on Soil Biodiversity Relevance Among Younger
Consumers
18 Casein Protein Powder
Industry Speak
Processing
42 Interview: Viond
20 Refractance Window Drying: An Emerging Technology for Rajasekharan, Director,
Heat-Sensitive Food Products Key Accounts and
Marketing, Stonefield
24 Technologies Behind Sumptuous Ready to Eat Breakfast Cereals Flavours Pvt Ltd.
34 Industry 4.0 for Dairy Companies
44 Interview: Ravindra
Mahajan, Director
Neologic Engineers
Private Ltd.

Industry Insight

47 The 4 Best Safety Practices to
Prioritise in Food Distribution

6Food Marketing & Technology April 2022



Food Safety

Menu Labelling; A Revolutionary Shift in Dine out Trend

Eating out in your favourite • It helps consumers to choose • A constant check through regular
restaurants or outlets is smaller portions of food to food testing needs to be done on
something that we can’t resist maintain their health and the nutritional ingredients in
as it has become a common practice wellbeing. reference to the recommended
to eat out on weekends, occasions values which are safe for human
or any event to get together with • The restaurant will gain a consumption.
family and friends. The fact is that competitive advantage over other
we all rejoice our relishing meals eateries as menu labelling will WHAT INFORMATION MUST BE
outside or by ordering food online confirm them as a healthy place DISPLAYED?
at our doorsteps. However, an iota of to eat. It is important to display the
skepticism remains lurking in our mandatory information on Food
minds that the food we are eating FSSAI’S DIRECTIONS FOR FBOS Menu Card/Menu Board/Digital
with our children and loved ones is • FSSAI issued directions dated Menus/Display Boards/Booklets that
safe or not. Does it fulfill the required will include;
parameters of the apex body of food 28.12.2021 under Section 16(5)
safety? Wouldn’t it be convenient of the FSS Act to convey all the Calorific Value and Serving size
and transparent to know what we Food Safety Commissioners and
eat so that we can make informed Central Licensing Authorities The calorific value or energy (in kcal
choices and decisions? that samples of the food items per serving and serving size) and
listed on the menu cards/boards/ serving size of the food items needs
Amid all the speculations, the Food booklets by the FBOs shall not to be displayed adjacent to its name
Safety and Standards Authority be taken up to check/verify the or price.
of India (FSSAI) has decided that respective declarations of calorific
restaurants will now declare the value and nutritional information Allergen information;
calorific and nutritive value of till 30th June, 2022, in order to
the food they serve. The notion grant additional time to the FBOs It will be necessary to display
behind such a move is to make the to adopt the practice of Menu Information relating to allergens
consumers aware about the calorie Labelling in a self-compliant in case the food is made of Cereals
intake and nutritional information manner. containing gluten, crustacean and
to assure and ensure safety of their products etc
consumers and authenticity of the • If the limits do not match with what
Food Business Operators (FBO’s). has been specified on the menu Logo for vegetarian or non-
label or not falling in line with vegetarian
FSSAI has clarified that the ’Display the regulatory guidelines then the
of Information (Menu labelling) in product will be considered as a As per FSS (Packaging and Labelling)
Food Service Establishments will be misbranded/substandard product Regulations, 2011 food products
crucial for Food Business Operators and the food business operator is prepared from vegetarian sources
(FBOs) from the beginning of the liable to be punished. such as cereals, pulses and legumes,
year 2022.

The food business operator has
to mention the exact values of
nutritional elements on the labels so
that the consumers will be informed
about the complete information on
the labels.

BENEFITS OF MENU LABELLING
• Menu labelling will give a choice

to make informed decisions about
what they eat.

8Food Marketing & Technology April 2022



Food Safety

vegetables, fruits, milk and milk analysis of packaged food products We can help you in doing the
products, a dark green colour filled such as Dietary supplements, nutritional analysis as per FSSAI
circle inside a square with green Protein powders, Health drinks, Compliance needs. We are well
outline should appear in front of the Infant formula, Biscuits and cookies, equipped to provide nutritional
name of the dish. Menu labelling and many more. testing services for detection of the
concentration levels of nutrients
A brown colour filled triangle inside We provide consultation on the like fatty acids & cholesterol etc.
a square with brown outline should labelling requirements to help you We have been working with the
appear in front of the name of the dish ascertain the tests that need to be food & beverages industry on the
for Non-vegetarian food products. conducted and nutritional food complete range of food products
testing services. Our laboratories and are helping them accommodate
Accurate Information should be are equipped with avant-garde the specific standards. We offer a
given on the organic status of the equipment for food testing and complete solution for nutritional
product through FSSAI’s organic logo. nutritional labelling compliance. Our component analysis requirements.
team of experts conducts through
HOW WILL MENU LABELLING BE label reviews to ensure compliance to To avail our services contact us at;
BENEFICIAL FOR CONSUMERS? the current regulatory requirements. SPoC +91-8588851888
Our FSSAI authorized laboratories in Email : [email protected]
Right to Information pan India locations provide nutritional Website: https://aurigaresearch.com/
Consumers will have access to the fact labelling services.
calorie value of their favourite dishes
across all of their favourite outlets
once this regulation comes into
effect. This will empower consumers
as well as FBO’s.

Option to Choose Healthy Food
Menu labelling will help consumers
to have all the information about the
food they eat and it will inspire them
to make healthy food choices from
the menu card.

Consumer’s Trust will increase
The consumers will certainly feel
more empowered and confident
while choosing their food items from
the menu as it will apprise him/her
about the ingredient list, nutritional
information, allergen list, and other
information about menu items. It
will make the restaurant ethical and
transparent.

OUR SERVICES AT AURIGA
RESEARCH
Our laboratories in pan India
locations are accredited by NABL and
authorized by FSSAI for the testing
of food samples. We conduct food
testing for all nutritional parameters.
We are experienced in nutritional
labelling for hotel and restaurant
menus. We also provide nutritional



Ingredients

Low DE Maltodextrin Demand is Growing
in the Indian Market

By Vijayendran M*

Maltodextrin, also known
as water-soluble dextrin
or enzymatic dextrin is
based on various types of starch as
raw material, through the enzymatic
hydrolysis process low-level control
transformation, purification, drying
formed. The control of hydrolysis of
DE values below 20% of the product
is referred to as maltodextrin.
In India, maltodextrin is mostly
manufactured from maize. Rice
is also used as a source by some
manufacturers.

WHY ARE DE (DEXTROSE KEY PLAYERS IN THE INDIAN food ingredients and production
EQUIVALENT) VALUES MARKET and reduce import dependence.
IMPORTANT? The maltodextrin supply market Increased domestic demand is
The DE value is not only the degree in India is mainly contributed by reflected in increased maltodextrin
of hydrolysis but also an important domestic players. Maltodextrin is production volumes when compared
indicator of product features produced by Blue Ocean Biotech,Blue with last year (2020).
to master. Understanding the Kraft Agro, Cargill India, Gujarat
maltodextrin DE value and product Ambuja, Gulshan Poly, Roquette TRADE (IMPORT & EXPORT)
relationship between physical India, Sahyadri, ShreeGluco Biotech Low maltodextrin used in India is
properties is conducive to the correct and Sukhjit Starch. The production imported and comprises only 1%
choice of application of maltodextrin split between hydrolysates by DE of total demand from China, USA,
products. DE values are different group is 60% in medium, 22% in and others. Import of higher DE
in India based on production and standard, 18% in high/dry glucose maltodextrin is not feasible, since
applications in comparison with and zero in low DE maltodextrin. the imported product is much more
other countries as indicated in the Government support for local expensive than the locally available
table below. production of ingredients to boost equivalent. Domestic demand is
‘Make-in-India’ is expected to mostly filled by Indian producers.
The demand for Low DE bring in positive changes in Indian India exports 15% of its stranded (DE
maltodextrin is increasing in the 16 – 26) production.
Indian market mainly in the spreads Other Countries Maltodextrin
and supplements sectors. DE-Value LEGISLATION
There is no special emphasis
India Maltodextrin DE-Value Maltodextrin DE - Value regarding the use of maltodextrin in
Indian food regulations. Maltodextrin
Maltodextrin DE - Value Low DE 3 to 9 usage is allowed in nutraceuticals,
Low 10 to 16 Maltodextrins dairy, bakery products, snacks, and
the flavor industry.
DE Maltodextrins Medium 9 to 16
Medium/ Regular 16 to 24 Maltodextrin END-USE SECTORS
F1rst, in its study, has focused on the
Maltodextrin Standard 17 to 20 demand for maltodextrin ingredients
Maltodextrin 20 to 40
High/Dry glucose 24 to 30
syrup Dry glucose syrup

12Food Marketing & Technology April 2022

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Ingredients

RETAIL ANALYSIS

Confectionery: Cadbury Soup: Ching’s Instant Soup Supplements: Hexagon Beverage health mix: Danone
Shots with medium – Manchow with Medium Nutrition with Low - Portioned with medium
maltodextrin (DE 16-24) maltodextrin (DE 16-24) maltodextrin (DE 3-9) maltodextrin (DE 15-20)

in various sectors, namely, dairy geriatric food. Maltodextrin provides like spreads and supplements
(includes ice cream), confectionery, water retention, crystallisation, and
beverages, infant food, instant consistency to bakery products. There has been a spike in demand
noodles, soups/sauces/dressings, Instant mixes, puddings, spices for snacks which included biscuits
pharmaceutical and supplements and maltodextrin used as a bulking and cookies in the Indian market by
others (encapsulation, dry seasonings, agents and carriers. In soups and around 10 to 15% during the COVID-19
food service, bakery etc.). snacks as a fat replacer and flavor pandemic and post-pandemic
enhancer. In colours, gums, fat- which has increased demand for
Maltodextrin is gaining traction filled milk powder, manufacturing maltodextrin and milk solids (10%
in the food and beverage (F&B) of prebiotics/probiotics, fruit maltodextrin). Infant food formula
industry. It is extensively used powders maltodextrin is used as a utilises a substantial amount of
as a thickener, stabiliser, and spray drying aid. In confectionery maltodextrin as it is easily digestible
filling agent. The imported low DE as a coating and texturising agent; by kids. The growth forecast for
maltodextrin, only 1% is used in in infant foods and flavors as a maltodextrin will be 8-10% CAGR
pharmaceutical and supplement carrier, carbohydrate source. In during 2022-2027
preparations. Medium maltodextrin meat analogs, maltodextrin acts as
accounts for about 75% of the total a binding agent, fat replacer and film F1RST IS PRODUCING THIS STUDY
usage in soups, sauce, baby food, formers; in sauce and spreads as an ON MALTODEXTRIN
seasonings beverage mix, and other emulsifier, stabiliser. We are capturing the supply-
food applications and the remaining demand (2021-2026) scenario with
24% of standard maltodextrin & dry CONCLUSION key details on recent trends, how the
glucose syrups find application in Maltodextrin is used as a thickener, market changed in the last few years
bakery, thickeners, custard, fat- stabiliser, and filling agent for in terms of availability, applications,
based fillings, and related products manufacturing various products. competitive ingredients, challenges,
and carrier applications for flavors/ The growing demand for packaged opportunities, and other details.
food ingredients. goods, bakery items, and infant feeds This study will give you a historical
necessitate increased maltodextrin picture in terms of the demand for
Maltodextrin act as a flavoring, manufacturing. The growing use of maltodextrin by grades in India and
bodying, drying and stabilising agent maltodextrin in the pharmaceutical how this end sector will shape in
in chocolate drinks, flavor powders industry is a market opportunity. In the near future because of ongoing
and coffee powders. In sports drinks the pharmaceutical industry, it is health trends. COVID-19 has paved
as a soluble carbohydrate source, used as a binding agent to produce a new way for how we look at these
energy – slow release. In Ice cream, medicines. Pharmaceutical and ingredients.
maltodextrin is used as a sweetening nutraceutical sectors expect to see
and bulking agent. In puddings soups good growth in the coming years * He is an Associate Project Manager at
and frozen desserts as a bulking after COVID-19 (due to health & F1rst with a postgraduate in Bio-Chemical
agent. It acts as a sweetening agent wellness acting as a key driver). Technology (BCT). For more information
in teas, coffee and powdered soft This will boost maltodextrin (low about this study, you can reach out to
drinks. Maltodextrin is the simplest & medium DE) demand in these [email protected]
form of sugar. It has a soft mouthfeel sectors. In recent years low, DE
and is easily digested so it is used maltodextrin (Imported DE 3-9)
in baby foods, feed supplements, increased in the demand in sectors

14Food Marketing & Technology April 2022



Ingredients

Baby Food Farmers to Start Agronomy Training
Session Focused on Soil Biodiversity

• Strengthens the offerings in key fruit and vegetable product streams
• Focus on soil biodiversity to enhance crop yield
• Further proof of differentiation through advanced agronomy practices

Symrise Diana Food announces that it has organized and instituted a new training session. It specifically targets
farmers in the French Alps who supply fruits for baby food. The program, which focuses on best practices for soil
biodiversity, aims at improving the quality and yield of the key crops used in baby foods

Many farmers follow possible to homemade. They want carry the FSC 22000 certificate. This
traditional agronomy baby foods with natural, clean, and enables the company to provide
simple ingredients processed in the ingredients that meet the health
practices passed down most gentle way. For this reason, and safety standards this category
agronomy plays such an important demands: minimum levels of
from previous generations. Very role in the category. Growing contaminants, low microbiology
the best, most nutritious fruits levels, and low levels of chemical
often, they would benefit from and vegetables allows minimal contaminants and foreign bodies.
processing and an end product that
more awareness of how a deeper stays true to itself.” Consumers increasingly look for
organic ingredients in the baby food
understanding of the nature of Symrise Diana Food offers a large category. Therefore, we find more
range of baby food ingredients. organic products in the market than
their soil can improve output. With They support the specific nutritional in any other category. The Symrise
needs of children in the age groups Diana Food Baby Food portfolio
this training, Symrise Diana Food of 6 months to 3 years, beginning meets this demand, with organic
with the introduction of solid certification compliant with the
agronomists can show farmers the foods into the diet. Fruit product European, American and Chinese
streams include banana, apple, markets.
role soil plays in producing fruits and and strawberry. Vegetable streams
include carrot, tomato, and spinach. Excellence in agronomy lies at the
vegetables that capture all the Symrise Diana Food production sites foundation of Symrise Diana Food’s
inherent goodness of their terroir. value proposition. The company
Combining this new technical can draw on its historical knowhow,
knowledge with the farmers’ expertise and global network of
traditional methods yields a very agronomic experts. This enables
high quality. According to Aurélie Symrise Diana Food to select the
Pellé, Global Fruit Product Line best varieties and the best growing
Director at Symrise Diana Food, conditions in order to maximize
“Consumers are looking for products the potential of the species. With
for their babies that come as close as proximity to farmers and producers,
Symrise Diana Food agronomists
fully involve in the cultivation
cycle, guaranteeing traceability,
transparency, and sustainability
of agricultural practices. This
expertise and experience from farm
to fork makes Symrise Diana Food
a trusted partner for developing
wining solutions for Baby Food
manufacturers.

16Food Marketing & Technology April 2022



Ingredients

Casein Protein Powder

Different types of protein very stable colloidal dispersion. recovery of muscles post workout.
and their well-regulated
consumption have gained Easiest and widely used method to On the basis of its composition,
importance all round the world in isolate casein from milk is by acidic proteins are divided into simple,
last couple of decades. Foremost precipitation. At isoelectric point conjugated and derived protein
reason being awareness about of 4.6, casein is precipitated from categories. Simple proteins
human nutrition and our body’s milk. During cheesemaking, specific consist only amino acids while
daily nutritional needs. Don’t we enzymes like rennet are added the conjugated proteins consist
hear often that ‘Proteins are building to heated milk. These enzymes amino acids as well as other
blocks of life’, because they play cause casein in milk to coagulate class of compounds. Casein
a fundamental role in structure or change to solid state. The liquid (Phosphoprotein) is one such
and function of every cell of body. substance left is the whey protein conjugated protein. Apart from
Proteins are complex molecules which is later washed and dried off the benefits listed above, casein
made by linking amino acids in to form whey protein powder. While, is known to have high phosphate
long chains. There are 9 essential the remaining curds of casein are content which indirectly leads to
amino acids and 11 non-essential washed and then dried in a vibration binding of significant amounts of
amino acids. Essential amino acids drier where it is ground to particle calcium. Therefore, casein powders
are ones that cannot be synthesized size corresponding to 40, 60, 80 mesh don’t just offer satiety or efficient
by the human body and can only be and then packed in sacks. muscle recovery but also deliver
consumed through proteinaceous good amount of calcium.
foods. Foods with rich amount of Casein protein takes longer to
protein include- milk, meat, fish, digest than whey protein and so, Whey protein has dominated the
eggs, pulses, legumes. is generally not preferred for post nutritional supplement market
workout consumption, while the causing the casein protein powders
Milk is considered as a Complete casein protein provides body with to go off radar. Only with proper
Protein or ahigh-quality protein as slow and steady release of amino understanding of chemistry of
it supplies all the essential Amino acids during digestion. But this both these protein supplements
acids in the proportion the body same slow digestive property of and after recognising the type
needs. Milk is composed of water, fat, casein is beneficial to make one of protein needed for one’s body,
proteins, carbohydrates and minor feel full for long time after its an informed and smart decision
bioactive components. In recent consumption and slow and better should be made.
years, the constituents of milk have
gained the status of functional foods
suggesting their positive effect on
health outcomes. Milk contains two
major protein types- Casein and
Whey protein.

Casein is the main proteinaceous
component of milk constituting 80%
of total protein inventory in cow’s
milk. Post pasteurization of milk, it
contains 20% whey while 80% casein.
Casein is a protein that consists of
five different types namely, alpha
casein, beta casein, gamma casein,
delta casein and kappa casein. It
exists in milk in complex group of
molecules called micelles. As per
physical chemistry, these casein
micelles are considered in milk as

18Food Marketing & Technology April 2022



Processing

Refractance Window Drying: An Emerging
Technology for Heat-Sensitive Food Products

By Harshita Sonarthi * and Supreetha. S **

INTRODUCTION properties. In this technology, normally at a temperature of less
As we all know the shelf of any drying of product is done using than 99 °C and atmospheric pressure.
product depends chiefly on its thin, transparent infrared film The slurry of food product is evenly
moisture content. Microorganisms which eventually forms a “window” applied over the transparent film,
survive and multiply mostly because for drying, it assures very low- this film allows infrared energy to the
of moisture content. So, if we have to temperature drying with rapidity, product at the speed of light. Even if
hinder the growth of microorganisms with all modes of heat transfer. It the temperature of the water is at 99
we have to think over the existence has various advantages over other to 92 °C the product temperature is
of moisture content in the product, conventional drying methods like limited to (60 to 70 °C), because of
so either we can make available drying temperature, time, cost and evaporative cooling and convective
moisture content unavailable, which energy consumption are lower in heat transfer to the ambient air above
is possible by freezing, but it is a cost- this technology, but if we talk about the drying material. The hot water
intensive process other technique is thermal efficiency and product beneath the film is recirculated to
by removing water by the application quality it shows good results as improve thermal efficiency. The belt
of heat that is drying. Drying compared to drum drying, freeze- moves at the desired speed while the
nowadays is a prevalent technique drying, spray drying, tray drying, etc., drying process takes place.
to preserve any food product. which possess their own limitations.
Refractance Window-Drying (RWD) CONSTRUCTION AND WORKING
is one such novel fourth-generation PRINCIPLE This drying technology totally
drying technology that has recently The main feature of this technology depends on Mylar film, which is the
gained huge attention due to its is the use of hot water as a heat heart of this technology. The film
several advantages. It is employed transfer medium at a temperature helps in transmitting the radiant
to dry heat-sensitive products like below its boiling point. The heart energy to the product for drying
juices and purees to retain the of refractance window drying the product and to conveying the
product colour, aroma, antioxidant technology is contact film (Mylar), product from one end to another.
compounds, and nutritional which utilizes the hot water This film is supported over a two end

20Food Marketing & Technology April 2022

21Food Marketing & Technology April 2022

Processing

pulley for moving the film during from this study, we can say that FUTURE
the drying process. Below this film, the RWD helps in preserving the Refractive window drying is a
a shallow water bath is present in colour of the product. developing technology it has a positive
which hot water is coming from effect on product cost and quality, energy
the water heating unit, besides this 2. Microstructure: efficiency, and scalability. RWD protects
hot water bath there is a cold water Microstructure also plays a the thermal-labile compounds like
bath, which is used for lowering significant role in the transport colour, phytochemicals, and vitamins
the product’s temperature before properties, quality, and stability than other drying methodologies due
leaving the dryer. In the hot water of processed products. Due to the to its forced air convection which
bath, the temperature of the water uniform and control application decreased the product temperature
is maintained constant nearly 99 to of puree/slurry using the spreader and accordingly, moisture level also.
92 with the help of a heating unit. over a film at the inlet side of But, till now only drying of juices
One pump is also provided to pump the RWD resulted in uniform and purees of fruit and vegetables
the hot water from the heating unit and smooth flakes of the dried are done. So, more research is
to the hot water bath. In between product. The microstructure of needed for the drying of solid
the hot water bath and heating unit, mango powder obtained from foods like meat, fruits, vegetables,
there is a valve that helps in pumping RWD was smooth, flaky, and with etc without compromising their
the hot water from the heating unit uniform thickness according to quality. Nowadays, efforts are
to the water bath if the temperature one research. done to combine RWD with other
of the water bath decreases from the novel processing technologies like
desired value. Puree which is having 3. Anthocyanin content: microwave, ultrasound, etc., for the
high moisture is evenly placed on Anthocyanins are water soluble pre-treatment of food products. A
one side of the film and removed pigments belonging to the bottleneck to scaling up the RW
from the other side after drying. At phenolic group. Research has drying process is the need for
the top of the film, a stainless steel demonstrated that RWD leads to a wide area to dry and thermal
hood is provided to exhaust the low loss of anthocyanin. A study exchange and the film’s thickness
vapour that is evaporated from the reported 23%, 41%, and 45% losses is kept on the low side, which
product. in TAC on in the coloured potato reduces the processing capacity.
flakes following RWD, DD, and FD, The most developed RWD systems
BENEFITS respectively. are bulky, requiring more space
1. Colour of product: for installment in commercial and
4. Bulk density and Porosity: pilot plant applications. Therefore,
Colour of food product plays an The bulk density of RWD products further research is necessary for
important role in the acceptance is significantly higher than development and modification in
or rejection of the product by the that of other advanced drying the design of the RWD system for
consumer. A study was carried technologies, such as FD and SD, effective use of limited industrial
out for the colour characteristics due to the flat structure of the floor space and to enhance its
of strawberry and carrot purees dried product resulting in lower application in the food industry.
with or without additives by porosity. Due to the lower porosity
refractive window drying over the and higher bulk density of the *Ph.D. Scholar, ICAR- NDRI, SRS, Bengaluru
freeze drying, spray drying, drum RWD product, less prone to the
drying. And the results show that oxidative degradation processes *Senior Research Fellow, ICAR- NDRI, SRS,
the samples dried under RWD and during storage due to its lower Bengaluru
FD are brighter and redder than surface area, therefore it can also
the fresh sample in both the cases be stored and transported easily. https://orcid.org/0000-0002-5919-3519
with and without additive. So
*Corresponding author: [email protected]



Processing

Technologies Behind Sumptuous Ready to

Eat Breakfast Cereals This is the Second part of the article. First part was appeared in March edition

By Dr Preethi Ramachandran*

1. Compressed Flake Biscuts:
Compressed flake biscuits are
formed by compression of flakes
or cooked grain mixtures with
other ingredients. The most used
flakes are from wheat that has
been precooked with sugar and
other flavorings and formed into
the biscuit shape. The biscuits
can be individually formed, or
flakes and other ingredients can
be sheeted into a mat and then
cut into rectangular forms. The
biscuit pieces are then toasted
to the desired colour, flavour, and
moisture

2. Oven-puffed cereals: These expanded rice. The kernel puffing. Oven puffed cereals
constitute one of the important expansion is 2 to 5 times than have less expansion compared
families of breakfast cereals the original volume during oven to gun puffed. The preferred
and include most popular item rice is medium or short with
intermediate amylase content
(15-20 %). Waxy or milled rice with
high incidences of micro-fissures
and fat content (more than 0.25 %)
is not recommended because it
expands less and yield low quality
product. The process is given in
Fig. 2.

3. Gun-puffed whole grain and
milled fractions: The necessary
conditions to achieve puffing
of grain are prior cooking and
application of a strong thermal
treatment to increase pressure
in a puffing gun programmed to
suddenly release the pressure.
The expansion rate of the product
is affected by moisture content, as
the moisture of grain is instantly
converted into water vapour when
pressure is released (internal
and atmospheric pressure
equilibrates) and as a result grain
expands. The grains used for

Fig. 2. process for manufacturing oven puffed rice.

24Food Marketing & Technology April 2022



Processing

and extruded method. The basic
process consists of cleaning,
cooking, shredding, pillow
formation, baking, flavor addition,
cooling and packaging (Fig. 4).
Filled shredded wheat biscuits are
also available which are usually
filled with fruit jams that are
placed in between the biscuits.

Fig.3. Process used to manufacture gun-puffed cereals. 5. Baked Cereals: Baked cereals
were one of the first breakfasts
item produced and was foremost
developed by C W Post at the
end of 1800s. These cereals are
made from fermented wheat
dough and have strong fermented
flavor. Whole wheat is mixed with
diastatic malt, sugar and other
ingredients with limited amount
of water so as to prepare firm
dough. The dough is allowed to
ferment (for 4.5-5 h at 80 % RH
and 25-30ºC), panned, proofed
and baked. Baking results in

Fig. 4. Process for manufacturing shredded wheat products

production of puffed cereal are wheat
and rice. The manufacturing process
is presented in Fig.3.

Wheat, preferably durum or hard,
expanded as whole grain because
the pericarp detaches from the
grain after the rigorous or harsh
expansion. The grain is usually
tempered with a saline solution in
order to toughen the pericarp and
induce the separation of the bran as
flakes. The bran is removed by air
aspiration and/or screening to yield
a puffed decorticated kernel. Regular
white or parboiled rice with less
than 0.5% fat is also commonly gun-
puffed. Rice has excellent expansion
characteristics because of its starch
properties.

4. Shredded Wheat: In 1895, Henry
Perky was awarded first patent for
shredding wheat. Shredded wheat
has been a popular breakfast cereal
in today’s market. Shredded wheat
are produced by both traditional

26Food Marketing & Technology April 2022



Processing

dehydrated dense bread and Sweeteners used are brown Half products and pellet is one of
produces the desired flavor, sugar and syrups whereas nuts,
texture and colour. The bread is raisins and dates are added the most popular among breakfast
cooled and ground into granular to impart flavor and improve
pieces and re-toasted to remove nutritional value. cereals. Many wheat and oat-
moisture and enhance flavour.
The ground bread is classified, 8. Extruded cereals: Breakfast based breakfast cerealsare
and fines are incorporated into cereals are typically manufactured
the original formulation. The final using direct expansion or by manufacturedfrom extruded
granular pieces are commonly forming dense pellets. Direct-
mixed with raisins, other expanded products are usually pellets (Fig. 6).
dehydrated fruits, and nuts before flavored and packaged, whereas
packaging. pellets are usually transformed The important quality parameters
into their final shape by flaking, for Ready-to-eat breakfast cereals
6. Granolas: The popularity of oven puffing, or gun puffing. are bulk, density, texture, colour,
granola is increasing as they sweetness and sensory properties.
are considered nutritious and Extruders for direct expanded These parameters are dependent on
convenient. The primary raw products cook, expand, and the characteristic of various types
material used to prepare granola form the extrudate, which is of raw materials and the process
is rolled oats mixed with other subsequently sized, dried, or involved in manufacturing. For
breakfast cereal such as puffed toasted, flavored with liquid or breakfast cereals, the qualities of
rice, wheat, nut pieces, coconut, solid mixes, and packaged (Fig 5). refined grits and starch are critically
brown sugar, honey, malt, milk important as they affect the
powder, raisins and dates. organoleptic properties, expansion
Sometime soybean products of product and processing condition.
and spices such as nutmeg and The quality parameters are defined
cinnamon are also added. The in Table 2.
water, oil and syrup are made
into a suspension where the
dry materials are blended. The
resulting mass (wet) is then
spread in a uniform layer on a
conveyer of a continuous oven
dryer and baked at 150-220ºC
until mat is uniformly toasted and
moisture is reduced to 3 %.

7. Museli Products: Museli Fig 5. Manufacture of expanded collets.
products are similar to granola
as they are produced from the
mixture of several ingredients.
The popular ingredient in
museli is rolled oats of quick
cooking type. The major
difference between granolas
and muesli products is that
granolas are almost always
consumed without milk, and
muesli is intended to be served
with milk and sugar. Museli are
also manufactured by mixing
one or various types of flakes
obtained from maize, rice
and wheat and even barley.

28Food Marketing & Technology April 2022



Processing

Ready-to-Eat breakfast cereals
dominate the market. It constitutes
a very diverse range of products
and of processing technologies and
unit operations. RTE cereals are
vehicle for nutrient fortification in
many countries where consumption
has substantially increased due
to more of working housewives.
Consumption of these products
has significantly increased.
While their consumption is fairly
stable in developed countries,
there is potential for growth in
developing countries is much
higher. Continuous research in this
field will further help in lowering
the cost of such products and will
help in reaching the lower class in
developing countries. This in turn
also helps government fortification
program to curb malnutrition and
related problems.

Fig. 6. Extrusion process to manufacture pellets further processed into gun-puffed cereals. * Author is Teaching Personnel,
Department of Food Science and
Technology at GB Pant University of
Agriculture and Technology, Pantnagar,
Uttarakhand

Table 2. importance of Quality Parameters in RTE Breakfast Cereals.

Quality parameters Importance
Moisture
The moisture content of raw materials, tempered-equilibrated blends, extrudates, and finished
products affects processing, product quality, and texture of breakfast cereals and snacks.

Water activity The determination of the Aw is critically important for low-moisture breakfast cereals snack
foods. These products are manufactured to reach certain or given Aw level. Water activity
affects microbial growth, enzyme activity and product texture.

Bowl-life test The bowl-life test is widely used to test the loss of texture of breakfast cereals after blending
with milk. The texturometer equipped with the Ottawa cell and a watertight base is used to
perform the test.

Expansion rate or Test widely used to monitor in plant expansion of extrudates. Many factors affect the
radial expansion expansion rate: quality of raw materials, tempering, extrusion conditions (temperature-
pressure gradient), and pressure release valves or vents prior to die forming.

Bulk density Bulk density is important because it is closely related to the extrudate expansion rate and
extrusion conditions. The advantage of this simple test is that it can be rapidly determined.

Starch content This is the most important single component of dry milled fractions, extrudates, and finished
products. Starch greatly affects functionality and expansion rate of breakfast cereals and snacks.

Starch gelatinization Microscopic technique used to determine the relative amount of gelatinized vs. native
starch granules.

30Food Marketing & Technology April 2022



Industry Connect

It Might Sound Corny but Consumers Can’t Get Enough

Corn-based snacks are more
popular than ever. This once
humble snack segment is
now dominated by new flavours,
shapes, and seemingly endless va-
riety. Whether it’s tortilla chips, corn
chips, taco shells, tostadas, or tortil-
las — consumers can’t get enough —
and these corn snacks are one of the
fastest growing segments in the food
industry.

The many variations of finished Caption: Custom designed systems are built for decades of reliable operation
corn products (and the complexity
of corn preparation)mean different Caption:
processes and equipment must be This once
used for each line. But industrial humble snack
solutions for corn processing have segment is now
come a long way. Equipment now dominated by
offers maximum productivity, new flavours,
optimised cleaning processes and shapes and
is built to last decades.Heat and endless variety.
Control explains.

CORN PRODUCTS PROCESSING
As a leading supplier of industrial
corn processing equipment, Heat and
Control knows what to do with corn.
We’ve invested decades of research
and development to advance the
quality of food products and our
commitment to the food industry
has revolutionised food production.

Our equipment will help you develop CORN PRODUCTS FRYER This equipment provides precise
and maintain a unique, consistent The Corn Products Fryer has been temperature control, low oil volume,
flavour and texture, for all your specially designed for tortilla chips, and the most efficient continuous
cooked corn products. Our long-term corn chips, tostadas, taco shells fines removal produces rapid oil
relationships with corn processors and other formed corn products. turnover rates which in turn allows
around the world, has given us the It maintains frying consistency you to produce the freshest corn
insight needed, to develop superior for tortilla chips, corn chips, and products possible, with a longer shelf
corn processing systems. From masa tostadas by using an externally life. Precise frying control allows
production to forming, toasting, heated continuous oil circulation you to fine-tune the continuous oil
conditioning, and frying capabilities, fryer, which achieves higher circulation between the fryer, filter
these systems will produce the finest capacities, lower production costs, and heat exchanger when product
corn and tortilla chips, taco shells, and superior product quality.
tostadas, and tortillas. Our cross-
capacity solutions are versatile and
efficient and will allow you to bring
your best products to market.

32Food Marketing & Technology April 2022

www.fmtmagazine.in

load changes to maintain complete control
of product quality.

From start-ups to high-volume operations,
Heat and Control’s corn processing systems
can be custom designed to meet your
unique production needs. Standard fryers
for up to 1,361kg/hr (3,000 lbs/hr) of finished
corn chips, and2,041 kg/hr(4,500 lbs/hr) of
finished tortilla chips can be configured
and these systems are built for decades of
reliable operation.

Ready to bring your best products to market?
We are your leading single-source supplier of
corn processing systems and we’re ready to
assist. Get in touch via info@heatandcontrol.
com or www.heatandcontrol.com

ABOUT HEAT AND CONTROL
Established in 1950, Heat and Control is a
privately-owned company with a global
team that has built an extensive knowledge
bank and developed a wealth of experience
and expertise. Access to production and
technical support from a network of
engineers, food technicians, field service
technicians, skilled tradespeople, and
support teams provide food manufacturers
with confidence to achieve production goals.

• Ten manufacturing facilities, 11 test
centres, more than 30 offices globally

• Testing, design, engineering, manu-
facturing, installation commissioning,
user training, spare parts, and provision
of after sales service.

* CONTACT
www.heatandcontrol.com
[email protected]
LINKEDIN: https://www.linkedin.com/company/
heat-and-control
FACEBOOK: https://www.facebook.com/Heat-and-
Control-Inc-701882153205836
TWITTER: https://twitter.com/heatncontrol

Marketing Contact (not for publication):
Tracy Anderson
Email: [email protected]

Processing

Industry 4.0 for Dairy Companies

By Dr. Vikas Sangwan*

The term Industry 4.0 stands Industry 4.0 typically are automation, collaboration, cost savings,
for the fourth industrial value creation, speed (as an
revolution which is defined (manufacturing) process enabler of smooth service and
as a new level of organization and operations but also of faster
can be seen as the convergence improvement, and productivity/ time to market and worker’s
of several emerging concepts and efficiency), and the possibilities
new technologies, such as radio- production optimization; the more to create horizontal ecosystems
frequency identification (RFID), of value, based on information.
big data, cloud computing, smart mature goals are innovation and On the other side, vertical
sensors, machine learning (ML), integration has a hierarchical
robotics, additive manufacturing the transition to new business component with various levels
(AM), artificial intelligence (AI), such as the field level, control
augmented reality and the Internet models and revenue sources level, process line level, actual
of Things (IoT). These technologies production level, operations level,
can support production flexibility, with information and services as and enterprise planning level.
efficiency, and productivity thereby Vertical integration connects
providing tremendous innovation, cornerstones. very diverse systems from field
competitiveness growth, and & shop floor, through production
improving current industrial INDUSTRY 4.0 TECHNOLOGIES and surveillance, to enterprise
system sustainability. Industry Industry 4.0 refers to the level. In other words, production
4.0 is revolutionizing the way convergence and application of nine is tightly integrated with business
companies manufacture, improve digital industrial technologies. These processes like R&D, quality
and distribute their products innovations bridge the physical and assurance, sales and marketing,
through smart technology. It is all digital worlds and make smart and and other departments.
about making business smarter autonomous systems possible.
and more automated. As a result 2. Industrial Internet of Things
of previous industrial revolutions, 1. Horizontal and vertical (IIoT): The Industrial Internet of
manufacturing processes becomes integration: The backbone of Things (IIoT) is a key component
more complicated, automatic, and Industry 4.0 is horizontal and of Industry 4.0. It’s an industrial
sustainable. The Fourth Industrial vertical integration. The premise framework that uses sensors
Revolution focuses on deepening the of horizontal and vertical system and RFID tags to link and
impact of our digital technologies integration is connectedness and synchronize a huge number
by making our machines more visibility. Horizontal integration of equipment and machines,
self-sufficient. The goal is to is an integration of IT systems providing real-time data about
enable autonomous decision- and information flows across
making processes, monitor assets production and business planning
and processes in real-time, and processes with all stakeholders,
enable equally real-time connected from suppliers of materials and
value creation networks through utilities to internal processes
stakeholders’ early involvement, to distributors and customers.
and vertical and horizontal Horizontal integration helps
integration. Outlined in the book with horizontal coordination,
The Fourth Industrial Revolution by
Professor Klaus Schwab, Industry
4.0 encompasses “new technologies
that combine the physical, digital
and biological worlds, impacting
all disciplines, economies, and
industries. The initial goals in

34Food Marketing & Technology April 2022



Processing

their condition, performance, and digital visual components, pick and place operations. These
location. The IIoT may be used sound, or other sensory cues robots are capable of performing
to connect every component transmitted via computer- difficult as well as delicate tasks
of a manufacturing operation, generated perceptual information, and can recognize, analyze and
and the data it generates can augmented reality overlays act on the information they
be used to improve efficiencies extra sensory input onto the real receive from their surroundings.
across the manufacturing world. When employees look at They offer industrial centers
operation. Companies may use a physical object using smart increased flexibility and
this technology to run more glasses or mobile devices, they can efficiency, higher throughput
efficient supply chains, design see real-time IoT data, digitized rates, and a faster return on
and adapt goods more quickly, parts, maintenance or assembly investment.
avoid equipment downtime, stay instructions, training information,
on top of consumer preferences, and more. AR has major 8. Simulation/ Digital twins: A
manage products and inventories, implications for maintenance, digital twin is a virtual simulation
and much more. service, quality assurance, and of a real-world machine, product,
technician training and safety. process, or system created by
pulling data from IoT sensors,
3. Big Data and AI analytics: 6. Additive manufacturing: devices, PLCs, and other objects
Large amounts of structured or connected to the internet. This core
unstructured information can Another significant technology component of Industry 4.0 allows
be compiled, saved, sorted, and businesses to better understand,
analyzed to identify patterns, driving Industry 4.0 is additive analyze and improve the
trends, associations, and performance and maintenance of
opportunities. It comes from a manufacturing. Additive industrial systems and products.
variety of places, including factory It can be used by a manufacturing
equipment and Internet of Things manufacturing means creating company to identify a specific
(IoT) devices, ERP and CRM malfunctioning part, predict
systems, and weather and traffic items layer by layer, adding new potential issues, test changes
apps, among others. Artificial to the process to find ways to
intelligence (AI) and machine material rather than subtracting minimize downtime or improve
learning-powered analytics are capacity, etc.
applied to data in real-time, and it. It’s a revolutionary way of
insights are used to improve
decision-making and automation manufacturing that allows
across the supply chain.
for the construction of

lighter, stronger parts and

systems. 3D printing is a

well-known example of AM,

with applications ranging

from mass customization to

dispersed manufacturing. With 9. Cybersecurity: The increased

3D printing, for example, parts connectivity and use of Big Data

and products can be stored as in Industry 4.0, makes effective

4. Cloud computing: Cloud design files in virtual inventories cybersecurity cardinal for

computing is the activity of and printed on-demand at the Industry 4.0. Without sufficient

storing, managing, and processing point of need – reducing both cybersecurity, manufacturers

data utilizing networked remote transportation distances and are exposed to the threat of

servers housed on the Internet. costs. This simplifies inventory stolen intellectual property,

It is Industry 4.0’s and digital management by enabling a more manufacturing equipment

transformation’s “cornerstone.” on-demand production strategy. commandeered by saboteurs to

The benefits of cloud computing create faulty products, industrial

go far beyond speed, scalability, 7. Autonomous robots: With espionage, ransomware, identity
Industry 4.0, a new generation of
storage, and cost savings. The autonomous robots is emerging. theft, and more. However, by
These are equipped with cutting-
cloud acts as the connective edge software, AI, sensors & implementing a Zero Trust
machine vision and programmed
tissue of Industry 4.0. The to perform tasks with minimal architecture and technologies
human intervention. They can
data that fuels Industry 4.0 vary greatly in size and function, like machine learning and
from inventory scanning drones
technologies resides in the cloud to autonomous mobile robots for blockchain, companies can

and is used by the cyber-physical automate threat detection,

systems at the core of Industry 4.0 prevention, and response

to communicate and coordinate. to minimize the risk of data

breaches and production delays

5. Augmented reality (AR): Using across their networks.

36Food Marketing & Technology April 2022

www.fmtmagazine.in

BENEFITS OF INDUSTRY 4.0

ISSUES AND CHALLENGES IN
INDUSTRY 4.0
The introduction of new technologies
has aided industry progress, from
the early adoption of mechanical
systems to today’s highly automated
assembly lines, allowing it to be
flexible and adaptable to changing
market demands. There are some
challenges and fundamental
issues that occur during the
implementation of industry 4.0 in the
current manufacturing industries.

1. The mechanism for Intelligent semantics for advanced data will need to pick up the pace. In
Decision-Making and Negotiation: analytics. the end, it’s the business that is
As fundamental aspects of important – with the innovative
self-organized systems, smart 4. Cyber Security: With the transformation of processes and
manufacturing systems require increased connectivity and use business models: enhanced profit,
more autonomy and social of standard communications cost reduction, improvement in
capabilities, however, today’s protocols, the need to protect customer experience, optimization
systems have lack autonomy in critical industrial systems and in customer lifetime value and
the systems. manufacturing lines and system where possible customer loyalty,
data from cyber security threats sell more and innovate to grow and
2. High-Speed IWN Protocols: The increases dramatically. remain relevant.
IWN network used today can’t
provide enough bandwidth for 5. Financial Issues: Proper * Dr. Vikas Sangwan (Teaching &
heavy communication and Research Professional with Industrial
transfer of a high volume of data implementation of industry Expertise)
but it is superior to the weird Assistant Professor, Guru Angad
network in the manufacturing 4.0 requires a huge amount of Dev Veterinary and Animal Sciences
environment. University, Ludhiana, Punjab.
investment for the industry.
3. Industrial-specific Big Data and
Analytics: Ensuring the high While some leading manufacturers
quality and integrity of data have already overcome the
gathered from manufacturing mentioned challenges, others
systems is a difficult task. The
annotations of the data entities are
very diverse and it is an increasing
challenge to incorporate diverse
data repositories with different

Packaging

How the Label Becomes more Sustainable and Flexible

An interview with Artem Krukov, Labelling Business Development Director at Sidel

In light of increasing regulatory is one of the main interfaces for What do you mean by that?
demands globally, labelling today communication with the consumer.
is a highly intricate process that is Companies are changing their Historically, labels have caused
even more vital to products than ever labels constantly to respond to fast- issues with PET recycling to food-
before. Food and beverage industry changing consumer preferences. grade standard because the label or
players are particularly concerned the glue has affected the recycling
about the costs of materials and are How is labelling becoming more process. Today there are several
keen to optimize their investment sustainable? initiatives that can minimize this
while increasing brand recognition. impact, namely label surface/
With 45 years of experience in the It is our goal to help customers cut size reduction, wash-off glue
labelling industry and over 5,000 costs on everything from material development and glue application
machines installed worldwide, Sidel consumption to maintenance costs. minimisation.
is one of the leading players in the By reducing label thicknesses
market, providing the expertise to and surface areas, customers can All drinks manufacturers focus a lot
meet all labelling needs. cut costs and improve the carbon on glue characteristics. What is the
footprint of label production and the reason for this?
Artem Krukov at Sidel talks about labelling process. Label producers
trends in labelling and how a are working to ensure that labels do We can observe this tendency via
greater focus on sustainability and not affect PET recycling. two trends. First of all, customers
flexibility is changing the way labels around the world are eager to
are created and applied. Another important trend is the reduce the amount of glue for three
conversion of labels from shrink reasons: 1) more glue equals higher
What are the most important sleeves to BOPP labels (plastic costs; 2) less glue usage positively
challenges in labelling for the roll-fed labels for wraparound impacts machine cleanliness,
beverage industry? application). This is a very which leads to higher efficiency;
important step in bottle labelling, and 3) glue affects the recycling
Similar to the manufacturing since containers labelled with process. Most importantly, customers
industry as a whole, beverage shrink sleeves are difficult to want to address all of these factors
producers are searching for greater recycle. Hence, the shift to BOPP without sacrificing product quality.
efficiency and lower total cost of labels not only provides recycling The second trend can be seen only
ownership (TCO) for their labelling capabilities, but also helps in some countries: customers want
equipment. There is also a significant companies reduce their carbon to increase glue distribution to make
focus on sustainability. The label footprint even further. label application more solid and stable.

Sidel EvoDECO Multi Sidel has developed a unique solution
that fulfils both requirements, namely
by leveraging the BOPP solution, we
have developed a laser-engraved
glue roller (a standard scope for the
roll-fed machine portfolio). Thus,
we can have better control of glue
distribution and repeatability. As a
result, the label can still maintain its
optimal quality even with less glue.
At the same time, we can manage
higher glue quantity as well, and it
will be distributed more efficiently
over the entire glue strip surface.

38Food Marketing & Technology April 2022

www.fmtmagazine.in

How does Sidel integrate sustainable
solutions in labelling?

Sustainability is always at the
heart of Sidel. We make every effort
to minimize the impact on the
environment.

The Sidel EvoDECO labelling The most advanced solution for Label application
solutions minimize electricity and handling lightweight bottles is the
glue consumption via the new Super Combi, where the labeller is the information they need and
melter and glue distribution control. placed in between the blower and the increasingly expect. The growing
With an integrated glue tank in the filler as part of an all-in-one solution. variety of beverage types and
roll-fed labeller, a patented vertical With this setting, labels are applied bottle formats has made labelling
melter and heating control, glue on the empty bottles handled by the increasingly challenging. More than
is melted on demand and always neck, reducing the risk of scratches ever, flexibility has become a valuable
circulated at a precise temperature and improving overall bottle quality. benefit to beverage producers. Top
and in smaller quantities, increasing priorities today are faster product
label application quality. This Another crucial factor in labelling is and format changeovers, simple
enables reduced glue consumption flexibility, and this relates to product operations and optimised processes
and prevents glue degradation, glue personalization. What is it, and how that use the same equipment for
filaments, and glue splashing, for does it affect labels? different label types, while still
better overall quality and improved ensuring consistent uptime.
sustainability. The solution offers Labels are key components of any
40% less electricity consumption and brand marketing mix, allowing Product personalization is about
needs no gears and transmissions manufacturers to differentiate their being able to produce smaller
and therefore no lubrication. products and give end consumers batches of products with their own
labelling in a very short time. Hence,
About lightweighting, how has the main challenges are the short
the move towards lighter bottles
affected labelling?

Packaging design has a critical
impact on the efficiency of the entire
supply chain. Over the past 30 years,
we have more than halved the weight
of a 1.5-L PET bottle, while increasing
output speeds by 2.5 times, with
considerable savings in terms of
raw material and gains from a
productivity perspective. Therefore,
it is a story about “rightweighting”
– making sure that the package is
minimized while still maintaining
its technical performance and high
consumer appeal.

Some manufacturers use nitrogen Vertical Melter
to add resistance and stability to the
bottle. Sidel has designed its labellers
so that they can manage the extra
demands of bottle lightweighting
with or even without nitrogen.

39Food Marketing & Technology April 2022

Packaging

timeframe for creating customised Exactly. It gives businesses the Laser engraved Glue Roller
graphics and labels. Personalizing flexibility they need and allows
the label is a difficult process, them to produce most product types Since 1976, Sidel has continuously
as there are so many different on a single machine. Thanks to the ensured and promoted the image of
elements involved. The change modular design and a variety of various brands. That is 45 years of
usually starts with marketing and technologies, they allow companies experience. At its dedicated labelling
then has to go through design and to adapt multiple application plant in Mantua, Italy, the company
production phases and lastly storage methods in one compact machine. is not only manufacturing labelling
and transport. In fact, the standard equipment, but also providing
process for a label change can easily What is the most up-to-date outstanding services to support its
take over four months. Sidel labelling solution with high customers worldwide. Additionally,
flexibility? we are proud of the milestone
With the rise of online shopping, we achieved in 2021 – installing
there has been a challenge to supply The most flexible labelling the 5,000th labeller for Ting Hsin
consistent, unique and durable solution to date from Sidel, the International Group (Ting Hsin) in
packaging and label solutions. This EvoDECO Multi, brings next-level China.
has opened new opportunities modularity into labelling. It offers a
to offer personalised packaging standardized carousel that can be We aim to play as an end-to-end
solutions for product protection equipped with up to four different partner in sustainable labelling,
during shipping, by rightsizing labelling technologies, including hot starting from offering packaging
the packaging and making sure melt, roll-fed, selfadhesive and cold design to providing the proper
that it provides a seamless brand glue. Moreover, switching between equipment for advanced product
experience for consumers. various labelling modules is quick manufacturing, including hightech
and easy thanks to Plug & Play solutions for product shelf-life
This is the reason why we also connections, offering producers the security.
provide consultancy for customers freedom of labelling choice and total
regarding packaging design. We flexibility. Meanwhile, when being
not only create bottle designs but part of Sidel’s Super Combi settings,
also labels or secondary packaging, the labeller can run at up to 90,000
etc. Sidel’s packaging experts are bottles per hour (bph).
ready to support our customers in
figuring out the best option that What are your observations on
fits the company’s brand identity the impact of the pandemic on the
and responds best to consumer labelling industry?
preference.
During the pandemic, many people
How does Sidel react and help reduced their daily spending due
customers face this challenge? to economic reasons. This has
resulted in stagnating sales for
We fully understand the challenge, certain premium products in the
and that is why we have flexibility in beverage sector, and manufacturers
mind. With Sidel’s EvoDECO labelling have been forced to reduce
solutions, manufacturers can packaging costs. For instance, the
deliver different stock keeping units second-tier beverage producers
(SKUs). They might either include have shown significant interest in
several labelling applications in converting from shrink sleeves to
one multi-technology machine or a BOPP labels to save cost. That is
single labelling application through the reason why low-cost beverages
dedicated equipment for optimized have been popping up recently in
uptime, reduced footprint and low the market.
total cost of ownership (TCO).
Lastly, would you share with us
So manufacturers can use one what milestones Sidel has achieved
machine for different labels? and Sidel’s next step in labelling?

40Food Marketing & Technology April 2022

Market Insight www.fmtmagazine.in

Driving Dairy Milk’s Relevance Among Younger Consumers

By Tulsi Joshi, Senior Food & of the EPA and DHA omega 3 fatty “Cows walk in lush
Drink Analyst, Mintel Reports acids needed during the day for the green meadows,
India normal functioning of the heart. graze grass for
6h/d and 120d/y”
Dairy milk* consumption in Milbona Omega 3 (Source: Mintel
India is almost universal. UHT Milk (Source: GNPD)
However, Gen Z and younger Mintel GNPD)
Millennials (those aged 18-34) don’t Further, Mintel data shows that 38%
see milk as essential for overall DEMONSTRATE GREEN AND of younger consumers agree that
healthy living, not as much as older ETHICAL CREDENTIALS flavoured milk is a healthy way to
generations do. To future-proof the While health enjoys the spotlight satisfy sweet cravings while 32% say
category, it is important to develop as an immediate consequence of the it is worth paying more for flavoured
usage among this younger demo- pandemic outbreak, sustainability will milk with exotic flavours (e.g., dark
graphic. become an increasingly important chocolate brownie, passion fruit).
quality factor in the dairy category.
REINFORCE MILK’S HEALTH Brands can deliver greater
QUOTIENT The media attention and regulatory
There are widespread calcium focus on plastic pollution excitement through new
and vitamin D deficiencies among have accelerated the rise of
Indian consumers, resulting in environmentally friendly packaging flavourcreations with an elevated
high incidences of rickets and/or and recycling claims in the category.
osteopenia/osteoporosis, which are Yet, as consumers’ awareness indulgence spin. For example, Barista
realised at a much later age. Despite rises, just having claims on pack
the long-inherited trust in dairy’s is not going to be sufficient. It will Bros’ (Australia) range of chocolate
health benefits, only 39% of younger become important for brands to guide
consumers agree that drinking cow consumers on how to recycle the milkis inspired by decadent desserts
or buffalo milk regularly is essential recyclable pack after usage and drive
for overall good health. on-ground initiatives to ensure plastic and has three variants: toffee almond
pollution is brought under control.
To target the younger demographics, panna cotta, dark chocolate fudge
brands can focus on functional Animal cruelty is also a focus area.
health claims as a means of According to Mintel research, 39% and butterscotch brownie.
elevating this household staple to a of Indian consumers aged 18-34 find
convenient, value add that addresses animal cruelty-free dairy products Cafe Creations line of flavoured milk
consumers’ health needs. to be encouraging to buy. Brands (Source: New Idea Food)
can appeal to these consumers
Added protein and digestive with grass-fed claims and highlight With Indian consumers’ increasing
functionality are interesting benefits dairy drinks made by cows that are interest in healthy food and drink,
to pursue, considering there is high allowed to behave naturally. demonstrating dairy milk’s intrinsic
demand yet limited milk products nutrition with added functional
available with such claims. Dairy FLAVOURED MILK AS health benefits, green and ethical
drinks could also tap into other groups AFFORDABLE MOOD FOOD credentials, and flavour innovation
of ingredients, such as adaptogens The search for new sensory will be key to winning over the
which are claimed to be an antioxidant experiences is driving experiential younger age groups and ensuring
and supports immunity. consumers to seek out products that that the category continues to be
can engage and excite, as explored seen as an essential and affordable
For example, Milbona UHT Omega in Mintel Trend Sense of the Intense. staple to their daily diet.
3 Milk is made with skimmed milk
and contains vitamins such as NOTES:
vitamins A, D, E, B6 and B12, folic acid * Includes: White milk (cow and
and calcium. It is said to provide 50%
buffalo milk in all types including
semi-skimmed, skimmed, etc.);
flavoured milk (flavoured animal
and plant-based milk)

* Excludes: Yogurt-based drinks

41Food Marketing & Technology April 2022

Industry Speak

Binoy Sahee from Food Marketing and Technology
Magazine, India, spoke to Viond Rajasekharan,
Director, Key Accounts and Marketing, Stonefield
Flavours Pvt Ltd. He explained the careful
processes being followed to come up with India’s
first truly vegetarian dairy flavours- DairyONE.

1 I WOULD LIKE TO BEGIN BY ASKING YOU Other companies are importing similar products.
ABOUT STONEFIELD FLAVOURS? COULD YOU In Western countries, cows are given bloodmeal
TELL US A BIT ABOUT THE COMPANY? as supplement to other cattle feed to maximize
Stonefield was formed by a group of seasoned food produce. The milk of these cows hence cannot be
industry professionals who came together because deemed vegetarian. In India, cows are fed grass,
of our passion for taste. Initially, we wanted to vegetarian feeds, grains etc. DairyONE is Stonefield’s
work as the flavour partner for tier II companies. signature range of dairy flavours developed from
We realized there was a gap in this space, with cattle that are fed, bred and nurtured in India, thus
enormous demand for quality ingredients and making them a truly vegetarian and truly Indian
flavours at affordable prices. Our initial target product.
audience was bakery end users. Today, we are
one of the fastest-growing flavour companies of The vegetarian dairy also adds to an outstanding
the country, catering to most end-user segments natural enhancement of dairy flavours. Thus,
including Bakery, Dairy, Beverage, Confectionery, products made using DairyONE will have superior
Savoury etc and serving almost all the top FMCG aroma, lingering mouthfeel and truly delightful
companies in India and in other countries as well. dairy taste.
We are selling in Bangladesh, Sri Lanka, Middle-
East and Africa. 3 WHAT IS THE MARKET POTENTIAL FOR
THIS PRODUCT CONSIDERING THERE IS
I would say that we have grown into a company that RISE IN PLANT BASED DAIRY PRODUCTS?
works as the extended arm for food and beverage Plant based protein has seen significant rise in
companies to co-create innovative flavours and popularity due to lot of awareness happening
taste solutions, helping them to serve delightful around these products. Vegan milk is in demand
tastes, everytime. due to lactose intolerance and allergies in
people. We get lot of enquiries in this regard from
2 WHAT IS TRULY VEGETARIAN DAIRY customers for products based on soy or oat milk.
FLAVOURS? We are working on several products to cater to this
DairyONE is an enzyme-modified dairy flavour, growing demand.
100% vegetarian from cow rearing to final
produce. It is made using different enzymes and Understanding the intricate needs of the consumers
cultures in natural dairy substrates as per EDMI moving from dairy products to alternate natural
profile. Stonefield Flavours are the first in India to beverages for essential nourishment, we launched
manufacture this product. CreamR. CreamR is our non-dairy creamer range

42Food Marketing & Technology April 2022

developed by combining our deep expertise in dairy www.fmtmagazine.in
with our world class research and technologies.
CreamR which is available in coconut, palm and we are exploring this segment further.
soya fat bases is authentic in flavour, rich in texture
and memorable in taste. 6 HOW IS THE RESPONSE
FROM MARKET?
4 APPLICATIONS OF DAIRYONE PRODUCTS IN We are getting very good response for DairyONE
FOOD AND BEVERAGE INDUSTRY. from the market. We plan to sell 80 tons of DairyONE
DairyONE is a highly versatile dairy flavour which flavours alone in FY 2022 and 2023. As 39% approx
works really well in bakery, confectionery, beverage, population is vegetarian in India, vegetarian diary
mayonnaise, sauce etc. With DairyONE, we are able will continue to see lot of interest in the market.
to recreate the same great taste, velvety richness
and creaminess of natural dairy in a much more Our go-to-market strategy is to focus on the key
impactful way. For instance, ButterONE a product differentiator which is the intense, enhanced
in this line can enhance the butter flavour of any flavour by replacing high-margin and perishable
product by 8 times. Its value proposition is the products with more value-added enzyme-based
rich buttery flavour in an economical price range. replacements.
It helps manufacturers to offer superior tasting
products with enhanced butter flavour while 7 WILL A BRAND BE ABLE TO DRAW
increasing shelf-life at the same time. It also leaves ATTENTION FROM VEGETARIAN
a lingering taste in the mouth. CONSUMER BASE?
Consumers interest in grass-fed protein and
ButterONE is one of our hugely popular products dairy is on the rise. Grass-fed dairy connects
in the DairyONE range and we are seeing our with consumers on various levels- health, animal
customers really happy with the results. welfare, sustainability, clean labels etc. DairyONE
flavours truly resonate with the evolving needs of
5 HOW MANY VARIANTS OF TRULY today’s consumers. DairyONE flavours support a
VEGETARIAN DAIRY FLAVOURS DO YOU wide range of food applications, thus helping food
HAVE? and beverage companies to offer 100% vegetarian
We have total six variants of DairyONE, dairy products. At a time when consumers are very
ButterONE, MilkONE, CheeseONE, YoghurtONE, much cautious about what goes into their plate,
SourCreamONE and CreamONE. We know flavours it will be only prudent for brands to connect with
make lot of difference in dairy products and hence, them through strategies including vegetarian value
addition, transparency, responsible ingredient
sourcing etc.

43Food Marketing & Technology April 2022

Industry Speak

Binoy Sahee spoke to Ravindra Mahajan, Director
Neologic Engineers Private Ltd. During the interaction
Mr. Mahajan talked about the importance of automation
for future of dairy industry. He also highlighted the
company’s other areas of business such as RTE, fruits and
vegetables processing amongst others. He goes by the
motto ‘Impossible’ means ‘it is possible’

1 COULD YOU PLEASE TELL US ABOUT RTE is another sector in which we work. Off late,
NEOLOGIC ENGINEERS PRIVATE LTD? we have worked with MARS Foods USA to establish
Neologic Engineers Pvt Ltd was founded by their RTE processing line.
Rajendra Gore and I in 2007. We both have 3 Decades
of experience in dairy and food engineering In ice cream, we have completed a project with
projects. Two years prior to starting the business HUL. A project with Baskin Robbins is under way.
in 2005 we worked on international projects which
were completed successfully; that gave us the In Pharma, we provide cleaning and hygiene
confidence that we have the knowledge in the automation. In the cosmetic industry, we have
latest automation for food and dairy industry and undertaken challenging projects with limited
know how to run a business. Our main goal was shut down for complete shampoo and hair colour
to reach smaller players in towns and villages products.
to provide affordable automation and hygienic
processes to manufacture food products. In addition, we have shifted heavy equipment in
record time with minimal downtime in production.
We have grown from a 150 sq ft. office space to a
five-story own office with the capacity to house 200 We are known for taking up challenging jobs in
people. Currently, we have 100 employees in office the industry. As you know in the dairy industry,
and over 150 at Factory catering to not only India production has to go on for 365 days and even while
but 20 other countries in Middle East, USA and upgrading, the plant cannot stop. This is possible
Africa. with detailed planning and precision in operation.

2 WHICH INDUSTRIES DO YOU SERVE? 3 WHEN DID YOU ADD FOOD, RTE, PHARMA
The bulk of the revenue comes from dairy and AND COSMETICS?
beverage industry. We have Fruit and Vegetable RTE was started in 2012 in a small way working
processing machines to make concentrates, pulp on small equipment. Slowly, we have graduated to
and ketchup which is done in association with providing advance recipe-basedequipment. In the
FENCO, an Italian company process, we got introduced to MARS Foods USA.

44Food Marketing & Technology April 2022

www.fmtmagazine.in

We are working on various projects e.g., ID Fresh is over three to four years so the cost gets divided
using our equipment for cooling of dosa batter. As that long.
engineers, we like taking challenges. Rather than
pushing the standard of the shelf equipment, we 6 HOW HAS BEEN THE BUSINESS IN THE LAST
like to work on innovative projects as per client’s TWO YEARS 2021?
requirements. In 2021 we executed export projects under
extremely challenging situations. Staff were
4 COVID DID NOT AFFECT THE FOOD busy and working but observing Covid norms so
INDUSTRIES AS MUCH AS IT DID OTHERS that we keep ourself fit and healthy. In the later
BUT HOW WAS THE DEMAND FOR EQUIPMENT? part, we faced travel restriction which hampered
WERE BRANDS INVESTING IN NEW MACHINES commissioning and customer service. However
ETC. due to automation, we were able to provide long
If I have to answer you in one sentence then yes, distance counselling and servicing.
there was demands. During Covid, many sections
of food industry grew but some also suffered such In the last 6 to 8 months, we have seen substantial
as dairy. Urban population migrated to their home rise in stainless steel cost. In This has affected our
towns coupled with logistic challenges at least in costing and the investment by customers. War
the initial phase of Covid, so there was a lack of in Ukraine has affected the availability and price
demand for milk and its byproducts. of chromium and nickel. We are hopeful that the
situation will improve in coming days.
Brands were cautious about investing in ambitious
projects like fully automated cheese plants, aseptic 7 TRADITIONALLY, B2B BUSINESSES WERE
processing lines to name a few but they were DEPENDED ON EVENTS TO GENERATE
buying regular new equipment as everyone knew LEADS. HAS THE COMPANY WORKED ON
it was a temporary phase. DIGITAL CAPABILITIES TO DRIVE BUSINESS? IF
YES HOW HAS BEEN THE RESULTS SO FAR?
5 YOU SPECIALIZE IN AUTOMATION. HOW Our first priority was to offer uninterrupted
MUCH DIFFERENCE DOES IT MAKE customer service to our existing customers. I am
BETWEEN AN AUTOMATED AND NON- happy to say that our engineers were available
AUTOMATED PLANTS IN TERMS OF EFFICIENCY 24X7 to help resolve customers queries.
AND PRODUCT QUALITY?
At Neologic, automation is the core of our work,
and it is at par with international standards. The
automation we use can facilitates the traceability
of products. In case, there are complaints from
the market, it can be traced back to the batch
number, to the phase at which ingredients
were added.

Other important aspects of automation are
quality of products, control on product losses,
minimal downtime and improved hygiene. It
helps in production of uniform products batch
after batch. There will be no variation in taste,
texture and quality. Further it eliminates the
error an operator could commit. It reduces
downtime and product losses. The machines
clean itself.

Therefore, automation equals no headache.

Our case study shows that customer needs to
invest to convert a semi-automated to automated

45Food Marketing & Technology April 2022

Industry Speak

We saw marked changes in Your questions made me nostalgic. paneer plant even if it is small.
customers mindset as well. As a young boy, I used to sell milk Paneer has become a part of menu
They were ready to discuss their to support our family income. Every in parties and all marriages in South
requirements over Zoom and Skype. day, I would sell 150 to 200 liters. This India.
We finalized orders over zoom call. is how my association with dairy
We were using all our social media started even before I joined my first There is shift from unorganized to
channels to reach out to customers. job. organizedsector dairy business a bit,
slowly but steadily. Dairy has bright
We started webinars as we believe One of the many differences that future so do we.
that teaching is the best form of I see from my early professional
learning. We conducted webinars days till now is that there is an 9 YOU’RE GOING TO IIT FOR
on automation, energy efficiency, increase in capacity building. MTECH IN DAIRY TECHNOLOGY
hygiene amongst others. We are Earlier people were investing in WAS NOT AN ACCIDENT?
pleased to see good number of similar kind of products such I was focused in getting into IIT thus
attendees at our webinars. Now, this milk powder, casein etc. Now started working towards it from
has become a part of our routine businesses have started taking 3rd year in Engineering onwards.
customer centric activity. conscious decision towards their In masters, I worked as intern with
business and venturing into new National Dairy Development Board
8 YOU HAVE BEEN IN THE DAIRY innovative products such as to get hands on training.
INDUSTRY FOR A LONG TIME. cheese, yoghurt, fortified milk etc.
CAN YOU SHARE YOUR THOUGHTS I believe in passionate people
ON DAIRY MARKET TODAY AND Eating pattern has changed. In South because it is only the passion that
HOW IS IT GOING TO GROW IN India, paneer was unknown 20 years will see you through your rough
FUTURE? ago. Today, all my customers want times.

46Food Marketing & Technology April 2022

Industry Insight www.fmtmagazine.in

The 4 Best Safety Practices to Prioritise in
Food Distribution

Food distribution pertains
to the movement of food
supplies from large-scale
manufacturers to retailers or
customer-facing businesses.

This process involves numerous
employees responsible for ensuring
and monitoring the quality of
the products to be distributed.
Distributors also have a hand in
regulating and monitoring the cost,
packaging, branding, and advertising
of food items.

Another important role distributors TOP FOOD DISTRIBUTION SAFETY are on the road or inside a
have is transporting and storing PRACTICES TO FOLLOW warehouse, their storage area
products as they travel from Although the primary goal of should maintain the temperature
producers to food service operators. food distribution companies is that can sustain their quality and
guaranteeing customers get their freshness.
Representatives of food and orders from manufacturers in a
beverage companies in the UAE also timely manner, they also have the Providing clear instructions
say that distributors frequently act important job of ensuring these to all persons involved in the
as brokers between manufacturers products stay safe and wholesome, distribution process that they
or producers and customer-facing suitable for human consumption. must maintain the recommended
businesses to help build and temperature for the food products
strengthen relationships. Below are the four best safety prac- at all times is a crucial step for
tices food distribution companies this safety practice.
Because of this, manufacturers have to follow at all times to maintain
can focus on their strengths rather the quality and safety of the products • Segregating raw and fresh foods
than on maintaining and acquiring they transport, store, and deliver: from processed products.
customers. On the other hand,
retailers won’t have to worry about 1. FOLLOWING PROPER FOOD Cross-contamination occurs
sustaining a good relationship with HANDLING TECHNIQUES
their suppliers. when raw or whole foods are
Following the best practices for
Some food distributors also act as handling all types of processed and stored with or near finished
middlemen between manufacturers unprocessed food items plays a
and consumers, enabling consumers significant role in maintaining their products. When bacteria and
to purchase products directly from quality and freshness.
the producers themselves. other biological hazards spread
Key practices to prioritise include:
Many distributors also market and from one item to another and
sell the products they carry to • Maintaining the right temperature
food service operators. Restaurant, in the warehouse, vehicle, and cause spoilage, all items will be
café, and other food business other storage areas.
owners usually benefit more from deemed unsuitable and unsafe for
purchasing the supplies they need Most whole foods are temperature
directly from a supplier. sensitive. Whether these products use.

Making it a rule that in no instance
should any raw product be stored
with or near finished foodstuff is
a crucial part of preventing cross-
contamination of food supplies.

47Food Marketing & Technology April 2022

Industry Insight

• Identifying, segregating, and
disposing of damaged, expired,
and on-hold items.

All involved employees should
know how to identify products that
are already substandard, damaged,
and no longer usable. Moreover,
they should be trained in the
proper practices for segregating
and disposing of them.

It will help if distributors have in the food items, which is called • Using the proper pest control
place a system for conducting chemical contamination. chemicals and techniques that
inventory and quality checks and won’t compromise the quality of
identifying and tracking products • Using the right concentrations and stored food products.
to prevent damaged, rejected, amounts of the cleaning products
expired, and on-hold food items and at the right frequency for • Including vehicles in routine pest
from being distributed. optimum sanitation. inspections and management.

• Training employees to physically
handle food products correctly.

Many food items are so sensitive • Storing all cleaning chemicals far • Investing in annual or semi-
that they have to be handled with from food products and packaging annual professional pest control
utmost care. Examples of these to be used for them. services or immediately in
are bottled beverages, spices, and emergency cases.
condiments, and other products • Training involved employees in
that come in easily damaged the safe preparation and handling 4. TRAINING PERSONNEL IN GOOD
containers. of cleaning supplies. CLEANING AND PERSONAL
HYGIENE PRACTICES
Employees should be trained to 3. ESTABLISHING A PEST
carry and handle boxes carefully MANAGEMENT PROGRAM All employees involved in
and never throw or knock them distributing food products also have
around, even if they are in a hurry. Pests, both the crawling and flying to practice the right cleaning and
kinds, also pose various food safety personal hygiene methods.
2. IMPLEMENTING STANDARDISED hazards, particularly biologically
CLEANING AND SANITATION ones such as Salmonella and E. coli. Aside from teaching workers how to
METHODS clean and sanitise storage facilities,
Food distribution companies need to warehouses, and vehicles, they
Keeping all areas where food have the right practices to prevent should also be trained in:
products will be stored clean and or, at the very least, minimise these
sanitised during the distribution risks. • Following key personal hygiene
process is also crucial for preserving habits.
their quality. Crucial strategies to implement
should include: Employees should know the
Important steps to prioritise include: proper handwashing techniques
• Eliminating all possible areas and apply them whenever they
• Establishing a routine cleaning where rodents and insects live are inside the facilities and
schedule for all storage areas, to prevent them from damaging before and after handling food
warehouses, and vehicles. containers and food products. products.

• Using suitable cleaning products, • Preventing birds that can spread Workers with germy hands can
including sanitisers, for the Salmonella when they roost and cause the transfer of bacteria,
storage facility that won’t affect fly over the distribution area. viruses, and other biological

48Food Marketing & Technology April 2022

www.fmtmagazine.in

hazards to food products. Dirt, Consider prohibiting employees visitors will be easily turned off.
dust, and chemical residues from wearing jewellery and
from the palms and fingers of other accessories that may cause The vehicles used for transporting
employees can also affect the chemical cross-contamination. food products should be cleaned
quality of stored supplies. and disinfected regularly as well.
The topfood companies in Dubai
To prevent cross-contamination say these personal hygiene By prioritising these practices,
and other biological issues in habits can help keep the storage the food distribution process can
the distribution process, instil environment clean and reduce proceed unhampered and problem-
in employees the importance of the potential health hazards free. Customers will also receive
following the proper handwashing inside the warehouse. their food supplies ready and safe for
habits. their own use.
• Providing training in work
Additionally, make sure area cleaning and sanitation References:
processes. https://learn.g2.com/food-
employees are discouraged from distribution
Helping employees understand https://blog.smartsense.co/food-
working if they are ill or suspect the significance of minimising safety-education-month-hazards-
food safety hazards also involves prevention
they are sick. instilling in them the importance https://www.food-safety.com/
of keeping a clean workplace. articles/4621-driving-best-practices-
• Wearing proper attire inside the in-distribution
warehouse. There will be instances wherein https://www.refrigeratedfrozenfood.
customers will visit the warehouse com/articles/92619-best-practices-
Employees going and working or distribution facility. When they procedures-to-ensure-the-integrity-
inside the warehouse should see how dirty and untidy those are, of-the-cold-chain
always wear clean clothes and
footwear and use hairnets when
necessary.

Vol. 13 • Issue 04 • April 2022

IMPRESSUM FMT

Publishing Company

L.B. Associates (Pvt) Ltd
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Marketing & Events
Binoy Sahee
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Neenu Choudhary
[email protected]
[email protected]
+91-8744069171

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Sales & Marketing Executive
[email protected]
+91-7827892179

Editor
Kanchi Batra
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[email protected]

Legal Consultant
Roopa Somasundaran

Sr. Designer / Video Editor
Atul Kumar

Layout & Design
Arjun Sarkar

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DISCLAIMER: The views and opinions expressed in
Food Marketing & Technology, India are solely those of
the authors and do not necessarily reflect those of the
editors or the publisher. Although all efforts have been
made to ensure the complete accuracy of text, neither
the editors nor the publisher can accept responsibility
for consequences arising from errors or omissions or
any opinions or advice given.